Category Archives: Research

Research – From Cheese-Making to Consumption: Exploring the Microbial Safety of Cheeses through Predictive Microbiology Models

Posted on February 8, 2021 by | Leave a comment

MDPI

Cheeses are traditional products widely consumed throughout the world that have been frequently implicated in foodborne outbreaks. Predictive microbiology models are relevant tools to estimate microbial behavior in these products. The objective of this study was to conduct a review on the available modeling approaches developed in cheeses, and to identify the main microbial targets of concern and the factors affecting microbial behavior in these products. Listeria monocytogenes has been identified as the main hazard evaluated in modelling studies. The pH, aw, lactic acid concentration and temperature have been the main factors contemplated as independent variables in models. Other aspects such as the use of raw or pasteurized milk, starter cultures, and factors inherent to the contaminating pathogen have also been evaluated. In general, depending on the production process, storage conditions, and physicochemical characteristics, microorganisms can grow or die-off in cheeses. The classical two-step modeling has been the most common approach performed to develop predictive models. Other modeling approaches, including microbial interaction, growth boundary, response surface methodology, and neural networks, have also been performed. Validated models have been integrated into user-friendly software tools to be used to obtain estimates of microbial behavior in a quick and easy manner. Future studies should investigate the fate of other target bacterial pathogens, such as spore-forming bacteria, and the dynamic character of the production process of cheeses, among other aspects. The information compiled in this study helps to deepen the knowledge on the predictive microbiology field in the context of cheese production and storage. View Full-Text

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Posted in food bourne outbreak, food contamination, Food Hygiene, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Safety, Food Testing, foodborne outbreak, foodbourne outbreak, Listeria, Listeria monocytogenes, outbreak, Raw Milk, raw milk cheese, Research

France – Sante Publique – Campylobacter

Posted on February 8, 2021 by | Leave a comment

Sante Publique

Campylobacter kswfoodworld

Image CDC

Transmitted to humans primarily through contaminated undercooked meat, Campylobacter infections are a common cause of bacterial gastroenteritis in developed countries.

Our missions

  • Monitor the epidemiological evolution of Campylobacter infections
  • Inform the general public about prevention measures

Videos, infographics, key figures, interviews with experts … find here the latest news and key information on Campylobacter infections

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Posted in Campylobacter, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiology, Research

Korea – Food poisoning cases fall to record low

Posted on February 8, 2021 by | Leave a comment

Korea Herald

The number of food poisoning cases last year was the lowest ever recorded as the COVID-19 pandemic forced cafeterias to close and increased an emphasis on personal hygiene, data showed Sunday.

According to the Ministry of Food and Drug Safety, the number of reported food poisoning cases reached 178, down 52 percent from five-year average of 343 cases since 2015.

The number of food poisoning patients reached 53 per million, down 40 percent from an average of 133 patients per million from 2015 to 2019. The ministry said both figures for 2020 are the lowest rates ever recorded since data was compiled in 2002.

The ongoing virus pandemic has played a big role in curbing infections, the ministry said, as the number of mass food poisoning outbreaks significantly dropped with closure of mass dining facilities in schools and offices.

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, foodborne disease, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Research

USA – Feds plan to begin testing research program with romaine lettuce in Arizona

Posted on February 8, 2021 by | Leave a comment

Food Safety News

The FDA is launching a new, temporary testing program for the romaine lettuce from commercial coolers in the Yuma, AZ, growing region. Romaine from the area has been linked to several foodborne illness outbreaks in recent years.

Samples will be tested for Shiga toxin-producing Escherichia coli (STEC) and Salmonella spp. as part of ongoing surveillance efforts following the spring 2018 multistate E. coli O157:H7 outbreak of foodborne illness. Since then there have been other outbreaks linked to romaine from the Yuma area and parts of California. Salmonella spp. also commonly causes foodborne illness outbreaks in the United States which have at times been linked to romaine lettuce consumption, according to a statement today from the Food and Drug Administration.

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Posted in E.coli O157, E.coli O157:H7, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, microbial contamination, Microbiological Risk Assessment, Microbiology, Research, STEC, STEC E.coli

Research – Risk of Bacillus cereus in Relation to Rice and Derivatives

Posted on February 7, 2021 by | Leave a comment

MDPI

bacillus

Rice is a very popular food throughout the world and the basis of the diet of the citizens of many countries. It is used as a raw material for the preparation of many complex dishes in which different ingredients are involved. Rice, as a consequence of their cultivation, harvesting, and handling, is often contaminated with spores of Bacillus cereus, a ubiquitous microorganism found mainly in the soil. B. cereus can multiply under temperature conditions as low as 4 °C in foods that contain rice and have been cooked or subjected to treatments that do not produce commercial sterility. B. cereus produces diarrhoeal or emetic foodborne toxin when the consumer eats food in which a sufficient number of cells have grown. These circumstances mean that every year many outbreaks of intoxication or intestinal problems related to this microorganism are reported. This work is a review from the perspective of risk assessment of the risk posed by B. cereus to the health of consumers and of some control measures that can be used to mitigate such a risk. View Full-Text

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Posted in Bacillus, Bacillus cereus, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiology, Research

Research – Legionellosis Caused by Non-Legionella pneumophila Species, with a Focus on Legionella longbeachae

Posted on February 6, 2021 by | Leave a comment

MDPI

CDC legionella

 Although known as causes of community-acquired pneumonia and Pontiac fever, the global burden of infection caused by Legionella species other than Legionella pneumophila is under-recognised. Non-L. pneumophila legionellae have a worldwide distribution, although common testing strategies for legionellosis favour detection of L. pneumophila over other Legionella species, leading to an inherent diagnostic bias and under-detection of cases. When systematically tested for in Australia and New Zealand, L. longbeachae was shown to be a leading cause of community-acquired pneumonia. Exposure to potting soils and compost is a particular risk for infection from L. longbeachae, and L. longbeachae may be better adapted to soil and composting plant material than other Legionella species. It is possible that the high rate of L. longbeachae reported in Australia and New Zealand is related to the composition of commercial potting soils which, unlike European products, contain pine bark and sawdust. Genetic studies have demonstrated that the Legionella genomes are highly plastic, with areas of the chromosome showing high levels of recombination as well as horizontal gene transfer both within and between species via plasmids. This, combined with various secretion systems and extensive effector repertoires that enable the bacterium to hijack host cell functions and resources, is instrumental in shaping its pathogenesis, survival and growth. Prevention of legionellosis is hampered by surveillance systems that are compromised by ascertainment bias, which limits commitment to an effective public health response. Current prevention strategies in Australia and New Zealand are directed at individual gardeners who use potting soils and compost. This consists of advice to avoid aerosols generated by the use of potting soils and use masks and gloves, but there is little evidence that this is effective. There is a need to better understand the epidemiology of L. longbeachae and other Legionella species in order to develop effective treatment and preventative strategies globally.

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Posted in Contaminated water, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Legionella, Legionnaires’ disease, microbial contamination, Microbiology, Research, Water, water microbiology, Water Safety

Research – Researchers Are Screening Social Media to Help Identify Foodborne Illness

Posted on February 6, 2021 by | Leave a comment

Very Well Health

CDC E.coli

Consumer online posts and content can help identify food safety concerns, and possibly reduce the risk of a foodborne illness, according to new research.

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Posted in food bourne outbreak, food contamination, Food Hazard, Food Hygiene, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne disease, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Research

USA – Super Bowl LV Toolkit to Prevent Foodborne Illness

Posted on February 5, 2021 by | Leave a comment

FSIS USDA

Super Bowl Food Safety

Food Safety Playbook

This toolkit is designed to help you get started with your local Super Bowl Food Safety campaign. In this toolkit you will find the materials you can use to promote safe food handling behavior during the Super Bowl.

We have organized this material to help make your outreach informative, helpful and fun. Resources include:

  • Press Release – A general press release that can be personalized by your organization to email to local news outlets, radio, newspapers and blogs
  • Talking Points
  • Blog
  • Social Media – Suggested tweets and Facebook posts are included to help spread the word about food safety during Super Bowl
  • Infographics

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Posted in Food Hygiene, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Food Safety, Food Safety Alert, Food Technology, Food Temperature Abuse, Food Testing, foodborne disease, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Research, Uncategorized

USA – FSIS tells us that Greater Omaha Packing Co (GOPAC) shipped E. coli tainted hamburger

Posted on February 4, 2021 by | Leave a comment

Food Poison Journal

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is issuing a public health alert because raw beef product produced by Greater Omaha Packing Co. Inc., an Omaha, Neb. establishment, may be contaminated with E. coli. O157:H7. A recall was not requested because the affected product is no longer available for purchase.

FSIS is concerned that some ground beef products may be in consumers’ refrigerators or freezers. Consumers who have purchased these products should not consume them. These products should be thrown away or returned to the place of purchase.

The raw beef item was produced by Greater Omaha Packing Co. Inc. on January 14, 2021, further processed into ground beef and sold by Art’s Food Market located in Sandwich, Illinois. The following product is subject to the public health alert:

2-lb (approximately) trays containing raw ground beef labeled with a retail label with “PACKED” dates ranging from JAN 28 2021 through JAN 31 2021.
This item was sold by the single retail location in Sandwich, Illinois.

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Posted in E.coli, E.coli O157, E.coli O157:H7, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, FSIS, Research, STEC E.coli

New Zealand – Annual report concerning Foodborne Diseases in New Zealand 2019

Posted on February 3, 2021 by | Leave a comment

MPI

Annual report concerning Foodborne Diseases in New Zealand 2019

ESR Report FW20013

Human health surveillance and its relationship to foodborne illness is essential for informing the strategic direction that New Zealand Food Safety (NZFS) takes and regulatory measures it puts in place to minimise foodborne illness in New Zealand and overseas consumers.

The annual ESR foodborne disease reports are critical, allowing NZFS to monitor trends in foodborne illness in New Zealand by describing in a consistent manner evidence from notifications, case enquiries, outbreak investigations and other epidemiological studies of human enteric diseases.

This report forms part of a series providing a consistent source of data annually to monitor trends on foodborne illness in New Zealand. The series can be found here. The reduction of human cases of foodborne campylobacteriosis is a top priority for NZFS. The current performance target is a reduction of rates of foodborne campylobacteriosis by 10% from 88.4in 2015to 79.6 by the end 2020.

Progress toward this target is reported in the section entitled Reporting against targets. The surveillance data indicates that during the last ten years the rates of foodborne campylobacteriosis are consistently, albeit slowly, decreasing. NZFS underscores that both total numbers of campylobacteriosis cases and rates per 100,000 population notified in 2019 are the lowest since 1992.Since 2015, NZ diagnostic laboratories have started to replace traditional culture-based methods for enteric pathogens by culture-independent diagnostic tests(CIDT)using molecular polymerase chain reaction.

In 2019, about 78% of human faecal samples were tested using CIDT. However, different laboratories are using different CIDT and six DHBs continue to use culture-based testing methods for enteric pathogens. The implication of improved sensitivity and changes in number of tests is well described in the introduction to the 2019 report. Shiga toxigenic Escherichia coli (STEC) remains a focus for NZFS. A continuing sharp increase in notification of STEC infections is evident, despite the absence of evidence that foodborne sources are increasing. The cause of this is likely to be related to implementation of CIDT and an increase in the number of faecal samples tested for STEC as all community faecal specimens are now screened for STEC.

The selection of diseases covered in the report is based on the potential of the disease to be caused by foodborne transmission and availability of national sources of information related to the disease. The enhanced analysis of risk factors and presentation of the information has resulted in an improved description of foodborne outbreaks in the 2019 report.

Although, some outbreaks reported as foodborne with unidentified food source might be attributed to other routes of transmission, such as water, animal contact or person to person. NZFS and ESR will further continue to improve the analysis and presentation of foodborne human illness surveillance and investigation data in future reports.

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Posted in Food Microbiology Research, Food Poisoning, foodborne disease, Foodborne Illness, foodborne outbreak, Research, STEC, STEC E.coli