Category Archives: Research

CDC – Salmonella Bareilly Outbreak Report – 200 Cases

Posted on April 27, 2012 by | Leave a comment

CDC

  • Based on an epidemiological link and results of laboratory testing, CDC has combined this Salmonella Bareilly investigation with an ongoing multistate outbreak investigation of Salmonella serotype Nchanga infections. The two associated PFGE patterns have been grouped together as the “outbreak strains.”
  • A total of 200 persons infected with the outbreak strains of Salmonella Bareilly or SalmonellaNchanga have been reported from 21 states and the District of Columbia.
    • 190 persons infected with the outbreak strain of Salmonella Bareilly have been reported from 21 states and the District of Columbia. The number of ill persons with the outbreak strain of Salmonella Bareilly identified in each state is as follows: Alabama (2), Arkansas (1), Connecticut (8), District of Columbia (2), Florida (1), Georgia (9), Illinois (15), Louisiana (3), Maryland (20), Massachusetts (24), Mississippi (2), Missouri (4), New Jersey (18), New York (33), North Carolina (3), Pennsylvania (7), Rhode Island (6), South Carolina (3), Texas (4), Virginia (9), Vermont (1), and Wisconsin (15).
    • 10 persons infected with the outbreak strain of Salmonella Nchanga have been reported from 5 states. The number of ill persons with the outbreak strain of Salmonella Nchanga identified in each state is as follows: Georgia (2), New Jersey (1), New York (5), Virginia (1), and Wisconsin (1).
    • 28 ill persons have been hospitalized, and no deaths have been reported.

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Posted in Bacteria, CDC, Eurofins Laboratories, FDA, Food Illness, Food Inspections, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, Microbiology, outbreak, Pathogen, Recall, Research, Salmonella

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HPA Report – Listeriosis in England and Wales

Posted on April 27, 2012 by | Leave a comment

HPA 

In 2010, there was a 13.6% decrease in the number of reported cases of listeriosis with a total of 159 cases reported in England and Wales. This decline continued in 2011 with a further 7.5% decrease resulting in 147 reported cases. In 2011, 82% of cases were non-pregnancy related while 16% were pregnancy related; this represents a 6.4% increase in pregnancy related cases from the previous year. However, the number of pregnancy related cases is within observed levels and this proportional difference is likely in part, to be a result of fewer non pregnancy-related cases. Nevertheless, the number of pregnancy related cases is higher than previous years with the exception of 2009 (figure 1). An increase in pregnancy related listeriosis cases amongst ethnic minorities since 2006 in England and Wales has also been reported [3].

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Posted in Bacteria, Eurofins Laboratories, Food Poisoning, Food Testing, Foodborne Illness, HPA, Listeria, Listeria monocytogenes, Microbiology, Pathogen, Research

NHS – Listeriosis Advice

Posted on April 27, 2012 by | Leave a comment

NHS Below is an extract there is more information through this link.

Listeriosis is an infection that usually develops after eating food that’s been contaminated by bacteria called Listeria monocytogenes, which is commonly known as Listeria.

In most people, listeriosis is mild and causes flu-like symptoms or vomiting and diarrhoea (gastroenteritis). Read more about the symptoms of listeriosis.

Symptoms usually pass within three days without the need for treatment.

However, in rare cases, the infection can spread to other parts of your body and cause serious complications, such as meningitis (infection of the membranes surrounding the brain and spinal cord). Doctors describe this as invasive listeriosis.

If this is the case, you’ll need to be treated with antibiotics in hospital for several weeks.

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Posted in Bacteria, Eurofins Laboratories, Food Illness, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, Listeria, Listeria monocytogenes, Microbiology, Pathogen, Research

FDA Reportable Food Registry – Microbiology/Allergens

Posted on April 26, 2012 by | Leave a comment

The Reportable Food Registry is an electronic portal where food companies report issues with a food where that food is likely to cause illness. This report has a lot of interesting data about the break down of which commodities caused food safety issues.

Link to FDA PDF Report

Web Page Link

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Posted in Bacteria, Clostridium botulinum, E.coli, E.coli O157, EHEC, Eurofins Laboratories, FDA, Food Hygiene, Food Illness, Food Inspections, Food Poisoning, Food Safety, Food Technology, Food Testing, Foodborne Illness, Listeria, Listeria monocytogenes, Microbiology, outbreak, Pathogen, Research, Toxin

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New Salmonella Infection Research

Posted on April 26, 2012 by | Leave a comment

PhysOrg

BBSRC-funded researchers at Cambridge University have shed new light on a common food poisoning bug. Using real-time video microscopy, coupled with mathematical modelling, they have changed our assumptions about Salmonella and how it infects human cells. The research was published in Interface.

Their research found that many incorrect assumptions had been made about Salmonella infection, particularly that macrophages are highly susceptible to infection. Their data showed that infection occurrences after initial contact between a bacterium and macrophage were low. The probability of that bacterium infecting the cell is less than 5 per cent. However, they also showed that an infected macrophage can be reinfected by a second bacterium. The concept of reinfection by Salmonella had not been considered before and this previously overlooked mechanism may make an important contribution to total bacterial numbers in infection studies.

The study also highlighted the fact that some cells are far more susceptible to infection than others. Rather than grouping all macrophages together in terms of their susceptibility to infection, the research shows that there is a spectrum of susceptibility.

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Posted in Bacteria, Food Technology, Food Testing, Foodborne Illness, Microbiology, Research, Salmonella

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UK – Salmonella Control for Pigs

Posted on April 24, 2012 by | Leave a comment

Farming UK 

Animal nutrition specialists Optivite have launched a new salmonella control programme for pigs. The programme looks at meeting an overall need rather than looking at problems in isolation.

The programme includes:

1. Good bacterial control in feed and the intestine which helps the sow maintain a more positive intestinal microflora.

Preparing the sow is an important part of the programme. A piglets first contact with the outside environment is through the sow as birth involves the passing of the piglet from a sterile environment within the sow, through the birth canal and into the farrowing house where the Salmonella cell count will be much higher.

2. Enabling a successful continuity through the life cycle. It is important to ensure the protection of the baby pigs once they have lost the passive protection of their mothers’ milk.

Powerful water disinfectants can also be included in the drinking water as part of the programme to remove other potential sources of salmonella infection, especially in older systems where exposed header tanks may become contaminated.

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Posted in Bacteria, Eurofins Laboratories, Food Hygiene, Food Technology, Food Testing, Microbiology, Pathogen, Research, Salmonella

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Scientific Study on Salmonella Survival in High Sugar Low aW Candy

Posted on April 23, 2012 by | Leave a comment

Science Direct

Survival of Salmonella in a high sugar, low water-activity, Peanut Butter Flavoured Candy Fondant

This study examined the survival of a two strain mixture of Salmonella serovar Typhimurium in peanut butter flavoured candy fondant during ingredient mixing and after storage up to 7 weeks. The sample was further tested for the presence or absence of Salmonella after six and twelve months of storage. Fondant ingredients mixed with inoculated peanut butter at a starting temperature of 70 °C led to 2.2 and 2.9 log cfu reduction in level of surviving Salmonella after 10 and 20 min of mixing respectively. A lower mixing temperature (65 °C) resulted in 1.2 log cfu reduction at both 10 and 20 min. Flavoured fondant from both mixing temperatures were then stored at room temperature. During storage for up to 7 weeks, there was reduction in the level of surviving salmonellae by an average of 0.58 log cfu/week. The combination of heated mixing and storage for 5 weeks resulted in a 5-log reduction in the colony counts of salmonellae. In comparison, the average reduction of the inoculum in peanut butter was 0.45 log cfu per week totalling 3.16 log cfu after 7 weeks of storage. This study suggests that common candy industry mixing temperatures will not lead to a significant lethality of Salmonella in this product. Although the heated mixing followed by storage of flavoured fondant for five weeks at room temperature provided a 5-log reduction in Salmonella survival, there was a presence of Salmonella in samples for up to twelve months of room temperature storage. Therefore, the need for good sanitation practices exists.

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Posted in Bacteria, Food Testing, Foodborne Illness, Microbiology, Pathogen, Research

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EFSA Food Videos – Salmonella/Campylobacter/Pathogens

Posted on April 18, 2012 by | Leave a comment

EFSA Videos

Understanding Science short videos including Salmonella and Campylobacter.

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Posted in Bacteria, Campylobacter, EFSA, Eurofins Laboratories, Food Hygiene, Food Safety, Food Testing, Microbiology, Research, Salmonella

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Australia + New Zealand – Chicken Liver Pate – Campylobacter

Posted on April 17, 2012 by | Leave a comment

FSANZ

There have been outbreaks of Campylobacter food poisoning linked to dishes such as pâté, where poultry liver has been undercooked.

Like other poultry meat, livers need to be cooked all the way through to kill bacteria that may be present. Lightly frying the surface is not enough.

In recent surveys of raw chicken meat in Australia, campylobacter was found in more than 85% of samples tested. Studies in New Zealand have also shown that livers and other offal are often contaminated on the surface and internally.

Advice Leaflet

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Posted in Bacteria, Campylobacter, Food Hygiene, Food Illness, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, Microbiology, Pathogen, Research

E.coli Vaccine for Cattle

Posted on April 16, 2012 by | Leave a comment

Food Safety News 

A Canadian biotech company has developed a vaccine for cattle that prevents them from shedding E. coli in their manure, and its CEO now hopes the Canadian and U.S. governments will help spread the vaccine to combat the threat posed by E. coli contamination in beef.
E. coli illnesses cost the Canadian medical system more than $200 million a year, but vaccinating every cow in the country would cost less than $50 million.

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Posted in Bacteria, E.coli, Eurofins Laboratories, Food Safety, Food Technology, Food Testing, Microbiology, Pathogen, Research, Technology

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