Category Archives: Salmonella

Research – Survival of Escherichia coli O157:H7 and Salmonella on Bruised and Unbruised Tomatoes from Three Ripeness Stages at Two Temperatures

Journal of Food Protection


Tomatoes are one of the major fresh produce commodities consumed in the United States. Harvesting tomato fruit at a later stage of development can enhance consumer acceptance but can also increase damage due to bruising. Bruising can affect the quality of whole tomatoes by causing an unacceptable appearance and accelerating decay. Bruising may also facilitate bacterial attachment to the fruit surface and support growth of pathogens. This study evaluated the survival and/or proliferation of Escherichia coli O157:H7 and Salmonella on the surface of artificially bruised and unbruised tomatoes at three ripeness stages (breaker, pink, and red) and two storage temperatures (10 and 20°C). A total of 1,440 tomatoes, 720 for each organism, were analyzed. Both E. coli O157:H7 and Salmonella counts declined significantly (P < 0.05) on the bruised and unbruised tomatoes over the 7-day storage period, by approximately 2.5 and 2.0 log, respectively. E. coli O157:H7 was not detected on pink tomatoes on day 7, whereas Salmonella persisted on the tomato surfaces throughout the 7-day study at all ripeness stages. Bruising had no significant effect (P > 0.05) on the survival of E. coli O157:H7 (CFU per tomato) compared with the unbruised tomatoes, in most cases. Tomatoes from the red ripeness stage showed a significant effect (P < 0.05) of bruising on Salmonella survival at both 10 and 20°C. Similar to the colony count results, the frequency (presence or absence) of inoculated tomatoes with detectable levels of inoculated bacteria decreased significantly (P < 0.05) over time. At the lower temperature, E. coli O157:H7 was recovered from significantly higher (P < 0.05) numbers of breaker and pink tomatoes, whereas there was no effect of temperature on the overall survival of E. coli O157:H7 on red tomatoes. Results from this study are essential for understanding the effects of bruising on produce safety and for producers and packers to develop mitigation strategies to control pathogenic and spoilage organisms.

RASFF Alerts – Salmonella – Frozen Blueberry – Live Mussels -Chicken Broiler Fillets -Chicken Broiler Thighs- Live Clams – Chilled Meat Preparations – Sesame Seeds – Cardomon – Hazlenuts – Turkey Meat – Chicken Broiler Wings


RASFF-Salmonella (present /25g) in frozen blueberry from Poland, with raw material from Ukraine in Poland

RASFF-Salmonella (in 1 out of 5 samples) in live mussels from Italy, with raw material from Spain in Italy

RASFF-Salmonella (present /25g) in frozen chicken broiler chicken fillets from Poland in Lithuania

RASFF-Salmonella (presence /25g) in chilled chicken broiler thighs from Poland in Lithuania

RASFF-Salmonella enterica ser. Derby (presence /25g) in live clams (ruditapes phlippinarum) from Italy in Italy

RASFF-Salmonella (present /10g) in chilled meat preparations from Belgium in Belgium

RASFF-Salmonella (presence in 1 out of 5 samples /25g) in hulled sesame seeds from India in the UK

RASFF-Salmonella (presence /25g) in cardamom from unknown origin in Germany

RASFF-Salmonella (presence /25g) in shelled hazelnut kernels from Germany, with raw material from Spain in Germany

RASFF-Salmonella enterica ser. Mbandaka (presence /25g) in chilled chicken broiler wings from Poland in Lithuania

RASFF-Salmonella enterica ser. Typhimurium monophasic (1 ,4, [5], 12:i:-) (presence /25g) in turkey meat from France

RASFF Alerts – Animal Feed – Salmonella – Frozen Raw Petfood (Duck) – Feed Compliments for Dairy Cows


RASFF-Salmonella enterica ser. Typhimurium (presence /25g) and too high count of Enterobacteriaceae (2500 to 7800 CFU/g) in frozen raw petfood (duck) from the Netherlands

RASFF-Salmonella enterica ser. Mbandaka (present /25g) in feed complements for dairy cows from Germany

USA – JBS Salmonella Tainted Beef Sickens 333 People – 91 Hospitalised

Food Poison Journal 

kswfoodworld salmonella

An additional 87 ill people from 16 states were included in this investigation since the last update on November 15, 2018. States with newly reported illnesses include: Michigan, Mississippi, and West Virginia.As of December 12, 2018, 333 people infected with the outbreak strain of Salmonella Newport have been reported from 28 states.Illnesses started on dates ranging from August 5, 2018 to November 9, 2018.

91 people have been hospitalised. No deaths have been reported.

Europe – The European Union summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2017


This report of the European Food Safety Authority and the European Centre for Disease Prevention and Control presents the results of zoonoses monitoring activities carried out in 2017 in 37 European countries (28 Member States (MS) and nine non-MS). Campylobacteriosis was the commonest reported zoonosis and its EU trend for confirmed human cases increasing since 2008 stabilised during 2013–2017. The decreasing EU trend for confirmed human salmonellosis cases since 2008 ended during 2013–2017, and the proportion of human Salmonella Enteritidis cases increased, mostly due to one MS starting to report serotype data. Sixteen MS met all Salmonella reduction targets for poultry, whereas 12 MS failed meeting at least one. The EU flock prevalence of target Salmonella serovars in breeding hens, laying hens, broilers and fattening turkeys decreased or remained stable compared to 2016, and slightly increased in breeding turkeys. Salmonella results on pig carcases and target Salmonella serovar results for poultry from competent authorities tended to be generally higher compared to those from food business operators. The notification rate of human listeriosis further increased in 2017, despite Listeria seldom exceeding the EU food safety limit in ready-to-eat food. The decreasing EU trend for confirmed yersiniosis cases since 2008 stabilised during 2013–2017. The number of confirmed shiga toxin-producing Escherichia coli (STEC) infections in humans was stable. A total of 5,079 food-borne (including waterborne) outbreaks were reported. Salmonella was the commonest detected agent with S. Enteritidis causing one out of seven outbreaks, followed by other bacteria, bacterial toxins and viruses. The agent was unknown in 37.6% of all outbreaks. Salmonella in eggs and Salmonella in meat and meat products were the highest risk agent/food pairs. The report further summarises trends and sources for bovine tuberculosis, Brucella, Trichinella, Echinococcus, Toxoplasma, rabies, Coxiella burnetii (Q fever), West Nile virus and tularaemia.

France -83 now sick with Salmonella from raw milk cheese in France

Barf Blog

The number of people sick from Salmonella in reblochons, a type of raw milk cheese specific to the Savoy region of the Alps in France, has risen from 14 to 83.

Public Health France first withdrew the reblochons on Nov. 24, 2018.

Of the 83 people identified so far, 65 were able to be interviewed by the ARS Auvergne-Rhône-Alpes and Public Health France about their symptoms and their food consumption before the onset of symptoms. Symptoms range from 16/09 to 19/11, with a peak in week 40 (from 1st to 07/10/2018). Fifteen people were hospitalized for their salmonellosis: they are now out and are well; no deaths have been reported. Consumption of reblochon with raw milk before the onset of symptoms is reported by 80% of the cases confirmed by the CNR and interviewed.

Israel – Achdut Recalls Multiple Brands of “Tahini” Because It May Be Contaminated with Salmonella Clarification for Baron’s Expiration Date

FDA Salm2

Achdut LTD. of Ariel, Israel, is recalling its Tahini products of all packages and sizes produced on the following dates: April 7th to May 21st 2018, because it may be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

The recalled “Tahini” was distributed internationally in retail stores and through mail orders.

The tahini products are Tahini, Whole Tahini, Organic Tahini and Seasoned Tahini. Container sizes: 15oz, 16oz, 17.6oz, 635 oz (428g, 454g, 500g, 18Kg), with lot numbers 18-097 to 18-141 or with expiration dates April 7th to May 21st 2020, while the Baron’s brand carries an expiration date of 5/5/2021. The brand names of the products are: Achdut, Baron’s, S&F, Pepperwood, Soom and Achva.

Achdut is collaborating with health officials in connection with a positive finding of Salmonella in a US import sample of Achdut Tahini linked to a Salmonella outbreak that is currently being investigated by FDA and public health officials.

The probable root cause for this recall is cross contamination. The company has eliminated the source of contamination and preventive steps were taken.

Consumers who have purchased the Tahini above are urged to return them to the place of purchase for a full refund. Consumers with questions may contact the company at 972-3-9068020, Sun-Thu 08:00-17:00 GMT+2.