Category Archives: Research

HPA – UK – 2012 Norovirus Report

Posted on December 10, 2012 by | Leave a comment

NHS Norovirus

Many newspapers are reporting on the Health Protection Agency’s latest figures on the ongoing outbreak of Norovirus – the so-called winter vomiting disease. The data suggest that cases of the virus, which are usually highest after Christmas, are high for this time of year.

According to data available up to December 2 2012, there have been 2,313 confirmed laboratory reports (which is 64% higher than the same period in the last season). But the HPA estimates that for every confirmed report there are another 288 unreported cases.

This means that as many as 666,144 people could have been affected in this outbreak of norovirus. This number is expected to continue to rise.

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Posted in Eurofins Laboratories, HPA, Norovirus, Research

USA – Small Turtles On-Going Salmonella Risk

Posted on December 9, 2012 by | Leave a comment

Food Poisoning Bulletin 800px-Florida_Box_Turtle_Digon3_re-edited

Six ongoing Salmonella outbreaks that have sickened a total of 248 people in 34 states have been linked to illegal pet turtles, according to the Centers for Disease Control and Prevention (CDC).  Almost 70 percent of those who became ill were children under the age of 10.

It is precisely because of Salmonella risk , especially to young children, that the Food and Drug Administration banned the sale and distribution of small  turtles as pets in 1975. Turtles with shells shorter four inches should not be purchased as pets or given as gifts.

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Posted in Bacteria, CDC, Eurofins Laboratories, FDA, Hygiene, Illness, Microbiology, Pathogen, Research, Salmonella

Research – New study sheds light on how Salmonella spreads in the body

Posted on December 8, 2012 by | Leave a comment

Eureka Alert

Findings of Cambridge scientists, published today in the journal PLoS Pathogens, show a new mechanism used by bacteria to spread in the body with the potential to identify targets to prevent the dissemination of the infection process.

Salmonella enterica is a major threat to public health, causing systemic diseases (typhoid and paratyphoid fever), gastroenteritis and non-typhoidal septicaemia (NTS) in humans and in many animal species worldwide. In the natural infection, salmonellae are typically acquired from the environment by oral ingestion of contaminated water or food or by contact with a carrier.  Current vaccines and treatments for S. enterica infections are not sufficiently effective, and there is a need to develop new therapeutic strategies.

Dr Andrew Grant, lead author of the study from the University of Cambridge, said: “A key unanswered question in infectious diseases is how pathogens such as Salmonella grow at the single-cell level and spread in the body.  This gap in our knowledge is hampering our ability to target therapy and vaccines with accuracy.”

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Posted in Bacteria, Microbiology, Pathogen, Research

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Canada Research Advice – Preventing Botulism in Infants

Posted on December 6, 2012 by | Leave a comment

Health Canada

Health Canada is advising parents and caregivers not to feed honey to infants less than one year of age. Honey is the only food in Canada to which infant botulism has been linked. Healthy children over one year of age can safely eat honey because they have a very low risk of developing infant botulism.

Infant botulism is caused by bacteria called Clostridium botulinum, which commonly exist in nature. Although the bacteria are unable to grow and produce toxins in honey, they may grow and produce toxins in the baby’s body should an infant consume honey and could cause paralysis.

Since the first reported case in 1979, there have been 42 reported cases of infant botulism in Canada. Parents and caregivers can prevent infant botulism by never feeding honey to infants less than one year of age. This includes never adding honey to baby food and never using honey on a soother.

Most honey produced in Canada is not contaminated with the bacteria that cause infant botulism, however you are better off playing it safe.

The bacteria that cause botulism are microscopic and do not change the colour, odour or taste of food. The bacteria are not destroyed by cooking or pasteurization.

For more information on infant botulism and food safety, please visit:

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Posted in CFIA, Clostridium botulinum, Food Hygiene, Food Illness, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, Microbiology, Pathogen, Research

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UK – FSA – Christmas Food Safety Information

Posted on December 4, 2012 by | Leave a comment

FSAfood_standards_agency_logo

The Food Standards Agency has traditionally used the festive season to remind consumers about food safety. This year, we are planning a twist on this tradition. During the run up to Christmas, we will be tweeting daily tips, hosting an online advent calendar and a festive infographic with all the tips you need to make sure your Christmas meal is fit for kings.

As we get closer to the big day itself, we will be encouraging you to share your Christmas food pictures, stories and questions regarding cooking at Christmas across our social networks including Facebook and Pinterest. We’re also teaming up with NHS Choices to host a series of tweet chats on 19, 20 and 21 December.

Join in the conversation this Christmas and follow us on Twitter @foodgov.

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Posted in Food Standards Agency, Research

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Research – Safer Spinach Combined Microbiological Control

Posted on November 28, 2012 by | Leave a comment

Science Direct

University of Illinois scientists have found a way to boost current industry capabilities when it comes to reducing the number of E. coli 0157:H7 cells that may live undetected on spinach leaves.

“By combining continuous ultrasound treatment with chlorine washing, we can reduce the total number of foodborne pathogenic bacteria by over 99.99 percent,” said Hao Feng, a U of I professor of food science and human nutrition.

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Posted in E.coli O157, Food Hygiene, Food Testing, Methods, Microbiology, Pathogen, Research

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UK – FSA – The Advisory Committee on the Microbiological Safety of Food (ACMSF) 2011 Annual Report.

Posted on November 28, 2012 by | Leave a comment

FSA 

The Advisory Committee on the Microbiological Safety of Food (ACMSF) has published its 2011 annual report.

It covers the work of the committee for the calendar year 2011. The committee advises the Food Standards Agency on the microbiological safety of food

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Posted in Bacteria, Food Safety, Food Standards Agency, Food Testing, Foodborne Illness, Microbiology, Research

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USA Research -CDC – Report on Levels of Yersinia in Pork

Posted on November 28, 2012 by | Leave a comment

Food Safety News

In a new study of raw pork chops and ground pork, Consumer Reports found 69 percent of samples were contaminated with Yersinia enterocolitica, according to a report published by the group today.

A lesser-known foodborne pathogen, Yersinia enterocolitica can cause fever, abdominal pain and diarrhea, lasting one to three weeks, according to the Centers for Disease Control and Prevention. There is approximately one confirmed infection per 100,000 people reported each year, but since these cases are severely under-reported, CDC estimates there are actually around 100,000 infections in the United States annually.

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Posted in Bacteria, CDC, Eurofins Laboratories, Food Hygiene, Food Inspections, Food Safety, Microbiology, Pathogen, Research, Yersinia

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Research – Factors Affecting Pathogens on Fruit and Vegetable Farms

Posted on November 27, 2012 by | Leave a comment

ASMAEA

Produce related outbreaks have been traced back to the preharvest environment. A longitudinal study was conducted on five farms in New York State to characterize prevalence, persistence, and diversity of foodborne pathogens in fresh produce fields and to determine landscape and meteorological factors that predict their presence. Produce fields were sampled four times per year for two years. A total of 588 samples were analyzed for L. monocytogenes, Salmonella and Shiga toxin-producing E. coli (STEC). The prevalence measures of L. monocytogenes, Salmonella and STEC were 15.0, 4.6, and 2.7%, respectively. L. monocytogenes and Salmonella were detected more frequently in water samples, while STEC was detected with equal frequency across all sample types (soil, water, feces and drag swabs). L. monocytogenes sigB gene allelic types 57, 58 and 61, and Salmonella Cerro, were repeatedly isolated from water samples. Soil available water storage (AWS), temperature, and proximity to three land cover classes: water, roads and urban development, and pasture/hay grass, influenced the likelihood of detecting L. monocytogenes. Drainage class, AWS, and precipitation were identified as important factors in Salmonella detection. This information was used in a geographic information systems framework to hypothesize locations of environmental reservoirs where the prevalence of foodborne pathogens may be elevated. The map indicated that not all croplands are equally likely to contain environmental reservoirs of L. monocytogenes. These findings advance recommendations to minimize the risk of preharvest contamination by enhancing models of the environmental constraints on the survival and persistence of foodborne pathogens in fields.

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Posted in Bacteria, E.coli, E.coli O157, Eurofins Laboratories, Food Hygiene, Food Inspections, Food Poisoning, Food Safety, Food Testing, Hygiene, Listeria, Listeria monocytogenes, Microbiology, Pathogen, Research, STEC, Toxin

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Research – Inhibition of Clostridium and Detection of Enterotoxigenic Staph.

Posted on November 22, 2012 by | Leave a comment

Wiley Online

Abstract:  Inhibition of Clostridium perfringens spore germination and outgrowth in reduced sodium roast beef by a blend of buffered lemon juice concentrate and vinegar (MoStatin LV1) during abusive exponential cooling was evaluated. Roast beef containing salt (NaCl; 1%, 1.5%, or 2%, w/w), blend of sodium pyro- and poly-phosphates (0.3%), and MoStatin LV1 (0%, 2%, or 2.5%) was inoculated with a 3-strain C. perfringens spore cocktail to achieve final spore population of 2.5 to 3.0 log CFU/g. The inoculated products were heat treated and cooled exponentially from 54.4 to 4.4 °C within 6.5, 9, 12, 15, 18, or 21 h. Cooling of roast beef (2.0% NaCl) within 6.5 and 9 h resulted in <1.0 log CFU/g increase in C. perfringens spore germination and outgrowth, whereas reducing the salt concentration to 1.5% and 1.0% resulted in >1.0 log CFU/g increase for cooling times longer than 9 h (1.1 and 2.2 log CFU/g, respectively). Incorporation of MoStatin LV1 into the roast beef formulation minimized the C. perfringens spore germination and outgrowth to <1.0 log CFU/g, regardless of the salt concentration and the cooling time.

Practical Application:  Cooked, ready-to-eat meat products should be cooled rapidly to reduce the risk of Clostridium perfringens spore germination and outgrowth. Meat processors are reducing the sodium chloride content of the processed meats as a consequence of the dietary recommendations. Sodium chloride reduces the risk of C. perfringens spore germination and outgrowth in meat products. Antimicrobials that contribute minimally to the sodium content of the product should be incorporated into processed meats to assure food safety. Buffered lemon juice and vinegar can be incorporated into meat product formulations to reduce the risk of C. perfringens spore germination and outgrowth during abusive cooling.

Wiley Online

Abstract:  The aim of this study was to investigate the prevalence of enterotoxigenic Staphylococcus aureus in 122 samples, including 60 raw milk, 32 white cheese, 10 kashar cheese, 10 butter, and 10 ice cream samples obtained from Samsun province, Turkey. In this study, S. aureus was detected in 64 samples, including raw milk (45/60; 75%), white cheese (12/32; 37.5%), kashar cheese (3/10; 30%), butter (3/10; 30%), and ice cream (1/10; 10%) samples. A total of 81 isolates were identified as S. aureus by PCR with the presence of 16S rRNA and nuc genes. The presence of genes encoding the staphylococcal enterotoxins (SEs) SEA, SEB, SEC, and SED was detected by multiplex PCR. According to the analysis, seven isolates from the raw milk samples (7/51; 13.7%) were enterotoxigenic; five of them produced SEA (5/7; 71.4%), one produced SEB (1/7; 14.2%), and one produced SEA+SEB (1/7; 14.2%). Four isolates from the white cheese samples (4/21; 19%) produced the SEA (1/4; 25%), SEC (1/4; 25%), SED (1/4; 25%), and SEA+SED (1/4; 25%) toxins. Two isolates from the kashar cheese samples (2/4; 50%) were found to be enterotoxigenic; one produced SEA (1/2; 50%) and the other produced SED (1/2; 50%). One isolate from the butter samples (1/4; 25%) showed enterotoxigenic character (SEB, 1/1; 100%). The products were found to be potentially hazardous to public health because of the fact that levels of contamination were higher than 105–106 cfu/g ml in 39% (25/64, 17 raw milk, 7 white cheese, and 1 butter) of the analyzed samples.

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Posted in Bacteria, Clostridium perfringens, Eurofins Laboratories, Food Hygiene, Food Illness, Food Inspections, Food Poisoning, Food Safety, Food Safety Alert, Food Technology, Food Testing, Foodborne Illness, Methods, Microbiology, Pathogen, Research, Staphylococcus aureus, Toxin

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