Category Archives: Research

USA – Shellfish Area Closed – High Levels of Bacteria

Posted on April 18, 2013 by | Leave a comment

Food Safety News Marlith

A section of water in Washington state’s Grays Harbor County has been closed off to shellfish harvest after high levels of bacteria were discovered in the area.

The Washington State Department of Health announced Tuesday that waters near Ocean Shores, WA would be closed permanently for the next year, and 11 other harvest areas have been marked as “threatened.”

In threatened areas, levels of fecal bacteria are reaching the health department’s safety threshold, and are in danger of rising above it.

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Posted in Bacteria, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Microbiology, outbreak, Pathogen, Recall, Research

Research – Antibiotic Resitant Bacteria in Meats in the USA – E.coli Use Flagella as Anchors

Posted on April 17, 2013 by | Leave a comment

Food Poisoning Bulletin

An analysis by the Environmental Working Group has found that antibiotic-resistant bacteria are common on meat for sale in American supermarkets. A government study published on February 5, 2012 without fanfare found that 81% of ground turkey, 69% of pork chops, 55% of ground beef, and 39% of chicken carried antibiotic-resistant bacteria.

The study, published by the National Antimicrobial Resistance Monitoring System (NARMS), which is a joint project by the FDA, CDC and USDA, found that the meat samples collected in 2011 harbored “significant amounts” of superbug versions of Salmonella and Campylobacter. Those two bacteria cause 3.6 million cases of foodborne illness every year in the United States.

In addition, 53% of raw chicken samples carried an antibiotic-resistant strain of E. coli, the bacteria found in feces. And the antibiotic resistance is growing fast. Of all Salmonella bacteria found on raw chicken in 2011, 74% were antibiotic resistant, compared to less than 50% in 2002.

Food Poisoning Bulletin

Flagella aren’t just for swimming. For E.coli, these long tails that propel them through liquid, also function as anchors, establishing a hold on surfaces that allow the bacteria to settle in and colonize, according to a new study from Harvard researchers.

“We demonstrate that flagella are able to reach into crevices, access additional surface area, and produce a dense, fibrous network,’” the researchers say in the abstract for the  study which was published in Proceedings of the National Academy of Sciences (PNAS) on March 18. The findings could lead to improved design of surfaces used in health care and food manufacturing settings.

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Posted in Antibiotic Resistance, Bacteria, E.coli, Food Hygiene, Food Micro Blog, Food Microbiology, Food Safety, Food Technology, Food Testing, Methods, Microbiology, Research

Research- Contamination on Sprouts – Food Packaging

Posted on April 15, 2013 by | Leave a comment

Food Poisoning BulletinEurofins

A study published int he April issue of the Journal of Food Science looked at seed disinfection treatments of sprouts. In the last few years, there have been several major foodborne illness outbreaks linked to raw sprouts, including an E. coli outbreak linked to clover sprouts served at Jimmy John’s restaurants that sickened 29 people in 11 states. And there were seven recalls of sprouts for pathogenic bacterial contamination.

Sprouts are problematic for several reasons. First, the bacteria can be encapsulated inside the seed, making it impervious to physical disinfection such as the application of calcium hypochlorite. And the seeds are sprouted in warm, moist conditions, which are ideal for bacterial growth.

The FDA released guidelines in 1999 designed to limit this problem, including growing seeds using good agricultural practices, conditioning and storing seed under sanitary conditions, following GMPs at sprouting facilities, applying a disinfection treatment just before sprouting, and in-process testing of spent sprout irrigation water for pathogens before the product enters commerce. While sproutbreaks declined after these guidelines were released, the treatments are variable and food poisoning cases continue.

The study examined chemical disinfection with 20000 ppm calcium hypochlorite, and found that it does reduce microbial load on seeds. But there is a high variability in efficacy. Increasing treatment time did not improve the microbial load, but reduced germination rate of seeds. Other chemicals have not been adequately tested.

Food Poisoning Bulletin

Researchers at Rensselaer Polytechnic Institute (RPI) have found a way to kill Listeria and other pathogens without chemicals or antibiotics. Building on a method they developed to coat medical equipment with an agent that can kill antibiotic-resistant Staphylococcus aureus (MRSA), the researchers added lytic enzymes to nanoparticles of food-safe silica and to starch nanoparticles commonly used in food packaging.

“In this study, we have identified a new strategy for selectively killing specific types of bacteria. Stable enzyme-based coatings or sprays could be used in food supply infrastructure—from picking equipment to packaging to preparation—to kill Listeria before anyone has a chance to get sick from it,” said Ravi Kane, RPI’s  P.K. Lashmet Professor of Chemical and Biological Engineering, in a statement. “What’s most exciting is that we can adapt this technology for all different kinds of harmful or deadly bacteria.”

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Posted in Bacteria, Food Micro Blog, Food Microbiology, Food Technology, Food Testing, Microbiology, Research

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EFSA – VTEC E.coli Strains

Posted on April 11, 2013 by | Leave a comment

EFSAefsa

EFSA’s scientific experts say that it is currently not possible to identify which VTEC bacteria strains have the potential to cause human diseases. In order to help risk managers to identify human health risks, EFSA has proposed a scheme to categorise VTEC strains according to their potential to cause disease. This work has been carried out in response to a request of the Austrian Federal Ministry of Health.

VTEC (verocytotoxin-producing Escherichia coli) is a group of pathogenic E. coli bacteria that can cause bloody diarrhoea and haemolytic uremic syndrome in humans, a serious condition that can lead to kidney failure and be fatal [1].

EFSA’s Panel on Biological Hazards (BIOHAZ) has evaluated data from the EU on different VTEC strains with respect to their reported frequency, severity of human disease caused by the strains, and association with outbreaks. The Panel concluded that it is currently not possible to fully predict the potential of a VTEC strain found in food to cause human disease.

However the Panel has provided guidance to assist public health authorities in assessing risks related to VTEC strains. They proposed a scheme that considers the detection of specific genes in VTEC strains from humans, food and animals. EFSA will regularly review this scheme to improve future risk assessments.

Due to under-reporting of human cases and the unavailability of complete information, EFSA’s scientific experts also recommended that all Member States collect comprehensive data on VTEC strains when these are detected. Accurate reporting will help in predicting the factors responsible for the severity of human infections and outbreaks.

To carry out this evaluation, the Panel used data from the European Surveillance System (TESSy data) provided by the European Centre for Disease Prevention and Control and from the EU Summary Report on Trends and Sources of Zoonoses, Zoonotic Agents and Food-borne Outbreaks in 2011published today as well as data from relevant scientific literature.

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Posted in Bacteria, E.coli, E.coli O103, E.coli O104, E.coli O121, E.coli O145, E.coli O157, E.coli O26, EFSA, EHEC, Food Hygiene, Food Illness, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Technology, Food Testing, Microbiology, O103, Pathogen, Research, STEC, VTECH

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Research – Biofilms and Salmonella

Posted on April 11, 2013 by | Leave a comment

Science DailySalmonella

Virginia Tech scientists have provided new evidence that biofilms — bacteria that adhere to surfaces and build protective coatings — are at work in the survival of the human pathogen Salmonella.

Researchers affiliated with the Fralin Life Science Institute discovered that in addition to protecting Salmonella from heat-processing and sanitizers such as bleach, biofilms preserve the bacteria in extremely dry conditions, and again when the bacteria are subjected to normal digestive processes. The study is now online in the International Journal of Food Microbiology and will appear in the April issue.

 

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Posted in Bacteria, Food Micro Blog, Food Microbiology, Food Safety, Food Technology, Food Testing, Microbiology, Pathogen, Research, Salmonella

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Research – Antimicrobial resistance and co-selection phenomenon in Listeria spp

Posted on April 10, 2013 by | Leave a comment

Food Microbiology /Science Direct

Antimicrobial resistance (AMR), co-selection phenomenon, and the relationship between reduced susceptibility (RSC) to ciprofloxacin (CIP) and resistance to other antimicrobials in Listeria spp. (n = 103) recovered from food processing environments (FPE) and food were investigated. Resistance of Listeria monocytogenes and other listeriae, respectively, to cefoxitin (FOX; 98% vs. 88%), CIP (7% vs. 4%), clindamycin (CLI; 33% vs. 59%) and tetracycline (6% vs. 8%) was observed, as was RSC to CIP (67% vs. 57%) and CLI (65% vs. 41%). L. monocytogenes also possessed RSC to linezolid (LZD; 6%), rifampicin (2%) and streptomycin (6%), with other listeriae displaying RSC to chloramphenicol (4%). L. monocytogenes serotype 1/2a (90%) isolates were more frequently resistant or possessed RSC to CIP compared to serotype 4b (55%) (p = 0.015). When eight strains were experimentally adapted to high concentrations of CIP, co-selection occurred as MICs to benzalkonium chloride (BAC) increased (n = 5), gentamicin MICs remained the same (n = 6) or increased 2-fold (n = 2), and led to RSC to LZD (n = 1) and resistance to CLI (n = 8). Overall, levels of resistance/RSC to CIP in food chain isolates, particularly 1/2a, are concerning. Further, reduced sensitivity to disparate antimicrobials following CIP exposure highlights the need for increased knowledge of co-selection phenomenon linked with antimicrobial agents.

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Posted in Antibiotic Resistance, Bacteria, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Technology, Food Testing, Listeria, Listeria monocytogenes, Methods, Microbiology, Research

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Research – Natural Antimicrobials on Poultry – Whey Protein Isolate Edible Films with Essential Oils

Posted on April 9, 2013 by | Leave a comment

Wiley Online imagesCAYZ5I84

Abstract

Background

Whey protein isolate edible films with oregano or clove essential oils (EOs) incorporated as natural antimicrobials have been developed aimed to enhance the microbial quality of poultry. The effectiveness of the films was determined both against the whole and selected microbiota developed during different periods of cold storage on the surface of skinless chicken breast. Tests were conducted by using both turbidimetric and agar disk diffusion methods.

Results

The antimicrobial edible films developed showed high effectiveness against the main spoilers developed on the surface of skinless chicken breasts cold-stored along 8 days. The films based on oregano EO showed higher effectiveness than those based on clove EO. Still, clove EO could be part of an effective antimicrobial edible film. Enterobacteriaceae was the most susceptible to the effect of the films when the lower concentrations of EO were incorporated. The largest inhibition surfaces obtained were provoked by films with the highest concentration of oregano EO incorporated against Lactic Acid Bacteria.

Conclusion

The antimicrobial edible films developed in this study inhibited the growth of the microbial populations that developed through the chicken breast storage and caused its spoilage. The results of this research have direct application in the food industry to enhance the control of the development of spoilers such as Pseudomona spp. or lactic acid bacteria.

 

 

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Posted in Antimicrobials, Bacteria, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Technology, Food Testing, Microbiology, Pathogen, Research

Research – EFSA – ECDC – The European Union Summary Report on Trends and Sources of Zoonoses, Zoonotic Agents

Posted on April 9, 2013 by | Leave a comment

EFSA

The European Food Safety Authority and the European Centre for Disease Prevention and Control analysed the information submitted by 27 European Union Member States on the occurrence of zoonoses and food-borne outbreaks in 2011. Campylobacteriosis was the most commonly reported zoonosis with 220,209 confirmed human cases. The occurrence of Campylobacter continued to be high in broiler meat at EU level.

The decreasing trend in confirmed salmonellosis cases in humans continued with a total of 95,548 cases in 2011. Most Member States met their Salmonella reduction targets for poultry, and Salmonella is declining in these populations. In foodstuffs, Salmonella was most often detected in meat and products thereof.

The number of confirmed human listeriosis cases decreased to 1,476. Listeria was seldom detected above the legal safety limit from ready-to-eat foods.

A total of 9,485 confirmed verotoxigenic Escherichia coli (VTEC) infections were reported. This represents an increase of 159.4 % compared with 2010 as a result of the large STEC/VTEC outbreak that occurred in 2011 in the EU, primarily in Germany. VTEC was also reported from food and animals.

The number of human yersiniosis cases increased to 7,017 cases. Yersinia enterocolitica was isolated also from pig meat and pigs; 132 cases of Mycobacterium bovis and 330 cases of brucellosis in humans were also reported. The prevalence of bovine tuberculosis in cattle increased, and the prevalence of brucellosis decreased in cattle and sheep and goat populations.

Trichinellosis and echinococcosis caused 268 and 781 human cases, respectively and these parasites were mainly detected in wildlife. The numbers of alveolar and of cystic echinococcosis respectively increased and decreased in the last five years. One imported human case of rabies was reported. The number of rabies cases in animals continued to decrease.

Most of the 5,648 reported food-borne outbreaks were caused by Salmonella, bacterial toxins, Campylobacter and viruses, and the main food sources were eggs, mixed foods and fish and fishery products.

 

© European Food Safety Authority, 2013

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Posted in Bacteria, Campylobacter, E.coli, E.coli O104, E.coli O157, ECDC, EFSA, EHEC, Eurofins Laboratories, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Technology, Food Testing, Foodborne Illness, Hygiene, Listeria, Listeria monocytogenes, Microbiology, outbreak, Pathogen, Poisoning, Research

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Research – Prevalenc of Samonella on Raw Shelled Peanuts

Posted on April 7, 2013 by | Leave a comment

Ingenta ConnectAflatoxin

Recalls and/or outbreaks associated with Salmonella contamination in peanut-containing products were reported over the past several years. There are very limited data available on the prevalence and concentration of Salmonella on raw shelled peanuts in the United States. The objectives of this study were to estimate the prevalence of Salmonella on raw shelled peanuts in the United States and to estimate that concentration of Salmonella. Samples of Runner- and Virginia-type raw shelled peanuts from the 2008, 2009, and 2010 crop years were proportionately sampled from each growing region, based on 2007 production volume. Of 944 raw shelled peanut samples (375 g each), 22 (2.33%) were positive for Salmonella by the VIDAS Salmonella assay. Salmonella serovars identified in this study included Agona, Anatum, Braenderup, Dessau, Hartford, Meleagridis, Muenchen, Rodepoort, Tennessee, and Tornow. The concentration levels of Salmonella in positive samples, as determined by a most-probable-number assay, were <0.03 to 2.4 MPN/g. These data will be useful when designing and validating processes for the reduction or elimination of Salmonella in peanuts and/or peanut-containing products.

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Posted in Bacteria, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Technology, Food Testing, Microbiology, Pathogen, Research, Salmonella

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Research – Caffeine Addicted E.coli – Measurement of Caffeine Levels

Posted on April 3, 2013 by | Leave a comment

ACS Publications

The widespread use of caffeine (1,3,7-trimethylxanthine) and other methylxanthines in beverages and pharmaceuticals has led to significant environmental pollution. We have developed a portable caffeine degradation operon by refactoring the alkylxanthine degradation (Alx) gene cluster from Pseudomonas putida CBB5 to function in Escherichia coli. In the process, we discovered that adding a glutathione S-transferase from Janthinobacterium sp. Marseille was necessary to achieve N7-demethylation activity. E. coli cells with the synthetic operon degrade caffeine to the guanine precursor, xanthine. Cells deficient in de novo guanine biosynthesis that contain the refactored operon are ″addicted″ to caffeine: their growth density is limited by the availability of caffeine or other xanthines. We show that the addicted strain can be used as a biosensor to measure the caffeine content of common beverages. The synthetic N-demethylation operon could be useful for reclaiming nutrient-rich byproducts of coffee bean processing and for the cost-effective bioproduction of methylxanthine drugs.

 

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Posted in E.coli, Food Inspections, Food Micro Blog, Food Technology, Food Testing, Methods, Microbiology, Research

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