Science Daily
Professors from the University CEU Cardenal Herrera studied 200 specimens of freshwater turtles from eleven Valencian wetland areas, to determine the prevalence of Salmonella and Campylobacter in these animals, because of their potential risk of transmitting gastrointestinal diseases to humans, especially children. According to the results, published in the journal Plos One, 11% of the analysed specimens of freshwater turtles were found positive for Salmonella. However, Campylobacter was not detected in any of them. This is the first study to rule out terrapins as transmitters of campylobacteriosis to humans.
Posted in Bacteria, Campylobacter, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Microbiology, Pathogen, Research, Salmonella
Tagged campylobacter, freshwater turtles, salmonella, Science Daily Professors, University CEU Cardenal Herrera
HACCP Europa
Like door handles, counter tops, remote controls and gaming controllers, mobile devices and touch screens can easily accumulate all kinds of microbiology as people use them. In fact, some research into mobile phones would make germaphobes shiver at the ‘nasties’ that can be found lurking on their expensive devices.
Corning Incorporated is looking to exploit our collective distaste for our microscopic distant cousins with its new Antimicrobial Gorilla Glass. It has been announced at the Consumer Electronics Show. It will inhibit the growth of algae, mould, mildew, fungi, and bacteria with the help of ionic silver, which is incorporated into the glass surface for sustained activity.
Food Poisoning Bulletin 
The current multi-state Salmonella outbreak linked to non-dairy cheeses made from raw cashews is not the first to be linked to nuts. During the last decade, illnesses from Salmonella have been linked to a variety of nuts including pine nuts, peanuts, pistachios, hazelnuts and almonds.
The current outbreak has sickened 14 people in three states: twelve in California, one in Nevada and one in Wyoming. Three people have been hospitalized. The U.S. Food and Drug Administration (FDA) has noted that outbreak strain of Salmonella Stanley is rarely seen outside of Southeast Asia where the cheese maker, Cultured Kitchen of West Sacramento, sources its cashews.
The article also includes discussions of other USA outbreaks.
Posted in Bacteria, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, Hygiene, Laboratory, Methods, Microbiology, Pathogen, Research, Salmonella
Tagged salmonella outbreak
Food Poisoning Bulletin
Last year at this time we told you about a new strain of norovirus, called GII.4 Sydney that the CDC was tracking. Last week, the North Carolina Department of Health and Human Services issued a warning about an outbreak in that state.
The CDC has been studying this new strain. They now have information and statistics on the strain, and have analyzed data from outbreaks in five states.
Posted in CDC, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Food Virus, Foodborne Illness, Illness, Microbiology, Norovirus, outbreak, Pathogen, Research
Global Green 
Global Green has acquired the world-wide exclusive rights to manufacture, distribute, market and sell Salmogenics™, a patented vaccine that helps to combat the dangerous effects of salmonella in humans and animals.
Salmogenics is in its last stages of testing and trials before the final USDA approval for its commercial application for becoming an approved vaccine for in ovo (injected into the egg) vaccination.
Posted in Bacteria, Food Hygiene, Food Micro Blog, Food Microbiology, Food Safety, Food Technology, Food Testing, Methods, Microbiology, Pathogen, Research, Salmonella
Tagged commercial application, dangerous effects, exclusive rights, Global Green Global Green
Science Direct
The mechanism by which some bacteria are able to survive antibacterial treatment has been revealed for the first time by Hebrew University of Jerusalem researchers. Their work could pave the way for new ways to control such bacteria.
The research on persistent bacteria has been conducted in Prof. Balaban’s lab for several years, focusing on the development of a biophysical understanding of the phenomenon. It will be combined with other work being done in Prof. Glaser’s laboratory focusing on combating persistent bacteria, in the hope of leading to more effective treatment for bacterial infections.
HACCP Europe
Women’s handbags have more microbes than those that exist in most toilets surface of the toilets. Women put the bag all over the place. They take the bag with them all the time and are passing germs from hand to bag. And no bleach goes in the bag.
The study carried out by Maulori Cabral, Professor at the Institute of Microbiology, Federal University of Rio de Janeiro (UFRJ) reveals that hand cream, lipstick and make-up kits are the dirtiest items that women carry in their handbags. The study compared findings with research carried out by the UK market research company Initial Washroom Hygiene which specializes in cleaning public toilets.
Posted in Bacteria, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Microbiology, Research
Tagged Federal University, handbags, Maulori Cabral, the Institute of Microbiology
Food Poisoning Journal
Escherichia coli O157 (E. coli O157) has been isolated from bison retail meat, a fact that is important given that bison meat has been implicated in an E. coli O157-multistate outbreak. In addition, E. coli O157 has also been isolated from bison feces at slaughter and on farms. Cattle are well documented as E. coli O157 reservoirs, and the primary site of E. coli O157 persistence in such reservoirs is the rectoanal junction (RAJ), located at the distal end of the bovine gastrointestinal tract.
Posted in Bacteria, E.coli, E.coli O157, Food Inspections, Food Microbiology, Food Safety, Food Testing, Foodborne Illness, Microbiology, Pathogen, Research
Tagged bison meat, E. coli, E. coli O157, Food Poisoning Journal Escherichia coli O157
Journal of Food Science
Growers and processors of USDA certified organic foods are in need of suitable organic antimicrobials. The purpose of the research reported here was to develop and test natural antimicrobials derived from an all-natural by-product, organic pecan shells. Unroasted and roasted organic pecan shells were subjected to solvent free extraction to produce antimicrobials that were tested against Listeria spp. and L. monocytogenes serotypes to determine the minimum inhibitory concentrations (MIC) of antimicrobials. The effectiveness of pecan shell extracts were further tested using a poultry skin model system and the growth inhibition of the Listeria cells adhered onto the skin model were quantified. The solvent free extracts of pecan shells inhibited Listeria strains at MICs as low as 0.38%. The antimicrobial effectiveness tests on a poultry skin model exhibited nearly a 2 log reduction of the inoculated cocktail mix of Listeria strains when extracts of pecan shell powder were used. The extracts also produced greater than a 4 log reduction of the indigenous spoilage bacteria on the chicken skin. Thus, the pecan shell extracts may prove to be very effective alternative antimicrobials against food pathogens and supplement the demand for effective natural antimicrobials for use in organic meat processing.
Posted in Bacteria, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Technology, Food Testing, Listeria, Listeria monocytogenes, Microbiology, Pathogen, Research
Tagged antimicrobials, Journal of Food Science Growers, pecan shells
Eurosurveillance
An increase in the number of cases of Salmonella enterica serotype Goldcoast infection was observed in England during September 2013. A total of 38 cases were reported, with symptom onset dates between 21 June and 6 October 2013. Epidemiological, environmental, microbiological and food chain evidence all support the conclusion that this outbreak was associated with eating whelks processed by the same factory. Whelks are a novel vehicle of Salmonella infection and should be considered when investigating future outbreaks.
Posted in Bacteria, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Testing, Microbiology, Research, Salmonella
Tagged Eurosurveillance, salmonella, salmonella infection, symptom onset
FoodWorld 