Category Archives: Research

Research – Prevalence of Antibiotic-Resistant Escherichia coli Isolates from Local and Imported Retail Chicken Carcasses

Journal of Food Protection

ABSTRACT

The spread of antibiotic resistance among bacterial strains has been associated with consumption of food contaminated with both pathogenic and nonpathogenic bacteria. The objective of this study was to determine the prevalence of antibiotic resistant Escherichia coli isolates in local and imported retail raw chicken meat in Qatar. A total of 270 locally produced (chilled) and imported (chilled or frozen) whole chicken carcasses were obtained from three Hypermarket stores in Qatar. The 216 E. coli isolates recovered from the chicken samples were subjected to antibiotic susceptibility testing with the disk diffusion method. Extended-spectrum β-lactamase (ESBL) production was evaluated with the double disk synergy test. Isolates harboring colistin resistance were identified with a multiplex PCR assay and DNA sequencing. Nearly 89% (192) of the 216 isolates were resistant to at least one of the 18 antibiotics tested. Isolates from local and imported chicken carcasses had relatively higher resistance to sulfamethoxazole (62% of isolates), tetracycline (59.7%), ampicillin and trimethoprim (52.3% each), ciprofloxacin (47.7%), cephalothin (45.4%), and colistin (31.9%). Less resistance was found to amoxicillin–clavulanic acid (6%), ceftriaxone (5.1%), nitrofurantoin (4.2%), piperacillin-tazobactam (4.2%), cefepime (2.3%), meropenem (1.4%), ertapenem (0.9%), and amikacin (0.9%). Nine isolates (4.2%) were ESBL producers, and 137 (63.4%) were multidrug resistant. The percentages of multidrug-resistant, ESBL-producing, and colistin resistant isolates were significantly higher among isolates from local chilled than from imported chilled and frozen chicken samples. Our findings indicate the high prevalence of antibiotic-resistant E. coli in chicken meat sold at retail in Qatar.

HIGHLIGHTS
  • A high prevalence of antibiotic resistant E. coli was found in retail chicken in Qatar.
  • Multidrug resistance was observed in 63.4% of the E. coli isolates.
  • Colistin resistance was observed in 31.9% of the E. coli isolates.
  • Contamination of chicken meat with antibiotic-resistant E. coli is a public health concern.

Research – Innovative Antimicrobial Chitosan/ZnO/Ag NPs/Citronella Essential Oil Nanocomposite—Potential Coating for Grapes – Antimicrobial

MDPI

New packaging materials based on biopolymers are gaining increasing attention due to many advantages like biodegradability or existence of renewable sources. Grouping more antimicrobials agents in the same packaging can create a synergic effect, resulting in either a better antimicrobial activity against a wider spectrum of spoilage agents or a lower required quantity of antimicrobials. In the present work, we obtained a biodegradable antimicrobial film that can be used as packaging material for food. Films based on chitosan as biodegradable polymer, with ZnO and Ag nanoparticles as filler/antimicrobial agents were fabricated by a casting method. The nanoparticles were loaded with citronella essential oil (CEO) in order to enhance the antimicrobial activity of the nanocomposite films. The tests made on Gram-positive, Gram-negative, and fungal strains indicated a broad-spectrum antimicrobial activity, with inhibition diameters of over 30 mm for bacterial strains and over 20 mm for fungal strains. The synergic effect was evidenced by comparing the antimicrobial results with chitosan/ZnO/CEO or chitosan/Ag/CEO simple films. According to the literature and our preliminary studies, these formulations are suitable as coating for fruits. The obtained nanocomposite films presented lower water vapor permeability values when compared with the chitosan control film. The samples were characterized by SEM, fluorescence and UV-Vis spectroscopy, FTIR spectroscopy and microscopy, and thermal analysis.

Research – Researchers use compressed carbon dioxide to decontaminate almonds and other nuts

Food Safety News

Researchers at the Fraunhofer Institute for Environment, Safety, and Energy Technology UMSICHT have developed a process to kill germs on almonds and nuts by using compressed carbon dioxide to decontaminate food.

The advantage of this process is that almonds retain their characteristic flavor and quality, according to the research report. Almonds are decontaminated and impregnated with antimicrobial oils using compressed carbon dioxide in a high-pressure autoclave. The oil extract coats the almond, making it difficult for germs to contaminate the fruit again. Some types of processing can affect the quality of food, particularly that of plant-based products that are consumed raw.

Without processing, almonds and other nuts may be contaminated with salmonella and these bacteria can spread to dry foods. Low-moisture foods like flour, baking mixes, dried meats, nuts, fruits and cereals are often used as ingredients in food products with almonds, which means that if one supplier faces a recall, many items that used the ingredient could be affected. However, the risk of E.coli, Salmonella and Listeria in dry foods can never be completely eliminated.

Research – Tech developed to detect food poisoning in real-time

Korea Biomed

The Korea Food Research Institute (KFRI) said Wednesday its researchers have developed a technology to manage food-poisoning bacteria in food materials safely in variable temperature environments of the food supply chain, such as storage and distribution.

KFRI’s “dynamic prediction model” can predict the proliferation of food poisoning and contamination of food supplies in real-time using the Internet of Things by linking the temperature provided by the food supply network.

Most of the food ingredients in group meals are safe. Still, some food products contaminated with food poisoning bacteria may increase due to temperature changes during the distribution-storage process. This explains why real-time safety management technology is needed in the process, KFRI said in a news release.

USA – Investigations of Foodborne Illness Outbreaks – Update

FDA

The list in the link above of outbreak investigations being managed by FDA’s CORE Response Teams. The investigations are in a variety of stages, meaning that some outbreaks have limited information, and others may be near completion.

USA – Estimate of Burden and Direct Healthcare Cost of Infectious Waterborne Disease in the United States

CDC

Provision of safe drinking water in the United States is a great public health achievement. However, new waterborne disease challenges have emerged (e.g., aging infrastructure, chlorine-tolerant and biofilm-related pathogens, increased recreational water use). Comprehensive estimates of the health burden for all water exposure routes (ingestion, contact, inhalation) and sources (drinking, recreational, environmental) are needed. We estimated total illnesses, emergency department (ED) visits, hospitalizations, deaths, and direct healthcare costs for 17 waterborne infectious diseases. About 7.15 million waterborne illnesses occur annually (95% credible interval [CrI] 3.88 million–12.0 million), results in 601,000 ED visits (95% CrI 364,000–866,000), 118,000 hospitalizations (95% CrI 86,800–150,000), and 6,630 deaths (95% CrI 4,520–8,870) and incurring US $3.33 billion (95% CrI 1.37 billion–8.77 billion) in direct healthcare costs. Otitis externa and norovirus infection were the most common illnesses. Most hospitalizations and deaths were caused by biofilm-associated pathogens (nontuberculous mycobacteria, PseudomonasLegionella), costing US $2.39 billion annually.

At the beginning of the 20th century, diseases commonly transmitted by water, such as cholera and typhoid, were major causes of death in the United States (1). Reliable provision of treated, safe drinking water dramatically reduced the burden of these diseases and has been recognized as one of the greatest public health achievements of the 20th century (2). Despite this achievement, waterborne disease in the United States persists (35).

In the United States, outbreaks associated with large public drinking water systems have sharply declined in the past 40 years (3,6), likely the result of improvements in regulation and operation. However, transmission of disease via drinking water systems still occurs, often attributable to aging infrastructure, operational challenges, and the private or unregulated water systems (e.g., private wells) that serve an estimated 43 million persons (7). At the same time, the complexity and scope of water use has increased; drinking, sanitation, hygiene, cooling, and heating needs are supported by 6 million miles of plumbing inside US buildings (i.e., premise plumbing) (8,9). Premise plumbing water quality can be compromised by long water residency times, reduced disinfectant levels, and inadequate hot water temperatures, creating environments where pathogens (e.g., nontuberculous mycobacteria [NTM], Pseudomonas, and Legionella) can amplify in biofilms (10). People can be exposed to these pathogens through contact, ingestion, or inhalation of aerosols (e.g., from showerheads, building cooling towers, or decorative fountains).

As leisure time has increased, swimming pools, waterparks, water playgrounds, and hot tubs have proliferated (5). These venues rely largely on chlorination as the major barrier against disease transmission. Cryptosporidium has emerged as the major cause of outbreaks associated with treated aquatic venues because it is extremely chlorine resistant and has a low infectious dose (5,11,12). Warmer oceans have led to Vibrio-associated wound infections farther north than previously documented (13).

Estimates of the overall burden of foodborne disease in the United States, including both known and unknown agents, have been useful in directing prevention activities and setting public health goals (14,15). Quantifying the burden of infectious waterborne disease in the United States would also be beneficial.

Previous studies have attempted to estimate the burden of gastrointestinal illness (16,17) or all illness associated with drinking water (18) and untreated recreational water (19) in the United States, but the burden of disease from all water sources (drinking, recreational, environmental) and exposure routes (ingestion, contact, inhalation) has not been estimated. We present an estimate of the burden of waterborne disease in the United States that includes gastrointestinal, respiratory, and systemic disease; accounts for underdiagnosis; and includes all water sources and exposure routes.

Research – Bioengineered probiotic could prevent Listeria infections

Purdue

WEST LAFAYETTE, Ind. — For pregnant women, the elderly and those with weakened immune systems, listeriosis is a serious foodborne illness often linked to deli meats, fresh produce and dairy products. Even with antibiotic treatment, listeriosis is fatal for about 20 percent of patients, resulting in thousands of deaths annually.

Purdue University’s Arun Bhunia, a professor of food science, and postdoctoral researcher Rishi Drolia have developed a probiotic that could prevent infections in at-risk populations. A bioengineered version of Lactobacillus, a bacterium common in the human gut, can block the pathway the Listeria monocytogenes bacteria use to cross intestinal wall cells into the bloodstream, his team reports in the journal Nature Communications.

“The Lactobacillus bacteria we developed seeks out the same proteins as Listeria monocytogenes in the gut. When it attaches, it blocks the roadway for Listeria,” Bhunia said. “This could be included in probiotic yogurts, capsules or gummies and used as a preventive measure to treat people who are at high risk of infection.”

USA – Cannibal Sandwiches: Wisconsin officials advise against this holiday tradition.

Outbreak News Today

The Wisconsin Department of Health Services (DHS) reminded the public to abstain from the state holiday tradition– eating raw meat sandwiches, sometimes called Tiger Meat or Cannibal Sandwiches.

What is a cannibal sandwich?

A cannibal sandwich or Tiger meat sandwich is by definition, raw ground beef typically served on rye bread or crackers with onions. Occasionally, a raw egg will be mixed with the meat. It is a traditional winter holiday specialty in certain regions of the upper Midwest.

Health officials say there are foodborne illness risks with eating raw meat like ground beef like SalmonellaE. coli O157:H7, Campylobacter and Listeria and it doesn’t matter where you buy the meat.

Since 1986, eight outbreaks have been reported in Wisconsin linked to eating a raw ground beef dish, including a large Salmonella outbreak involving more than 150 people during December 1994. Ground beef should ALWAYS be cooked to an internal temperature of 160° F.

Research – Biofilm-Forming Ability of Pathogenic Bacteria Isolated from Retail Food in Poland

Journal of Food Protection

ABSTRACT

Biofilms have a significant impact on food safety in the food industry. Many foodborne outbreaks have been associated with pathogenic bacterial strains that can form a biofilm. The present study was conducted under the Official Control and Monitoring Program in Poland to examine the ability of pathogenic bacteria collected from retail food samples to form biofilms. Biofilm formation was assessed by qualitative detection of extracellular polymeric substances on Congo red agar, by adherence to glass with the tube method, by the crystal violet biofilm (CV) assay, and by the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide (MTT) assay. A total of 40 isolates from food samples (10 strains each of Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Bacillus cereus) were examined. The strains were classified as adherent, slightly adherent, or nonadherent; biofilm production was classified as weak (WBP), moderate (MBP), or strong (SBP); and metabolic activity was classified as weak (WMA), moderate (MMA), or high (HMA). The incubation conditions and time influenced the amount of biofilm formed as well as did the growth medium. In the test tubes with Luria-Bertani broth (LBB), 22.5% of the strains were adherent and 77.5% were slightly adherent. Stronger adhesion was obtained in brain heart infusion (BHI) with 2% sucrose; 60% of the isolates were classified as adherent. With the CV assay with LBB, SBP was noted for 7.5% of the strains after 24 h of incubation and for 37.5% of the strains after 48 h. In BHI plus 2% sucrose, SBP was noted for 42.5 and 37.6% of the strains after 24 and 48 h, respectively. With the MTT assay with LBB, HMA was found for 15% of the strains after 24 h of incubation and for 25% of the strains after 48 h. In BHI plus 2% sucrose, 70 and 85% of the incubated strains were classified as HMA after 24 and 48 h, respectively.

HIGHLIGHTS
  • All tested bacterial pathogens isolated from food formed biofilms.
  • Biofilm formation was dependent on environmental conditions and the assay used.
  • Culture in BHI plus 2% sucrose produced more biofilm with higher metabolic activity.

Research – Antibiotic Resistance and Biofilm-Forming Ability in Enterococcal Isolates from Red Meat and Poultry Preparations

MDPI

kswfoodworld biofilm

This study investigated the resistance to antibiotics and the capacity to form a biofilm of 200 isolates of enterococci isolated from raw preparations of beef (51 strains), pork (47), chicken (50), and turkey (52) acquired in north-western Spain. Fifteen antimicrobials of clinical importance were tested by the disc diffusion method. The average number of resistances per strain was 4.48 ± 1.59. If resistant strains were taken together with those showing reduced susceptibility, the total number of resistances per strain was 6.97 ± 2.02. Two isolates (1.0% of strains) were resistant to a single antibiotic, twenty-two isolates (11.0%) presented resistance to two, one strain (0.5%) was resistant to three, and 175 isolates (87.5%) showed a multiple drug-resistant phenotype (MDR; defined as no susceptibility to at least one agent from each of three or more antimicrobial categories). The prevalence of resistance varied between 0.5% (gentamicin) and 100% (kanamycin). All strains produced biofilm on polystyrene microwell plates, determined using crystal violet assay. Isolates were classified as having a weak (51 strains; average optical density at 580 nanometers -OD580– = 0.206 ± 0.033), moderate (78 strains; average OD580 = 0.374 ± 0.068), or strong (71 strains; average OD580 = 1.167 ± 0.621) ability to produce biofilm (p < 0.05). Isolates from beef preparations produced the most substantial (p < 0.05) biofilms. The results of this study indicate that meat and poultry preparations are major reservoirs of antibiotic-resistant enterococcal strains capable of forming a biofilm. In order for food-borne infections to be prevented, the importance of careful handling of these foodstuffs during preparation, avoiding cross-contamination, and ensuring thorough cooking, is stressed.