Category Archives: Salmonella

Sweden – Number sick in Swedish Salmonella in Eggs outbreak doubles

Food Safety News

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The number of people sick in a Salmonella outbreak in Sweden traced to eggs has doubled to almost 50.

The Public Health Agency of Sweden (Folkhälsomyndigheten) also warned this figure is expected to increase again.

There are 48 people from 13 regions confirmed to have been infected with the outbreak strain of Salmonella Enteritidis, this is up from 22 people in 11 regions.

Illnesses occurred between early December and mid-January. Of those sick, 22 are women and 26 are men. The age range is 1 to 90 years old with a median age of 34.

The outbreak has been linked to eggs, which have been recalled. Analysis has revealed Salmonella found during environment sampling at an egg producer is identical to isolates from sick people.

Typing of Salmonella isolates from people that reported having food containing eggs from recalled batches is ongoing, which is why the Public Health Agency of Sweden believes the number of people affected will go up.

Argentina – What is Shigella: The criminal ‘rotten meat’ bacterium

Urgente 24

Such as urgent 24 As reported, the Municipality of Berazategui made official two deaths from salmonella and shigella batteries after eating offal and other types of meat in poor condition. The subjects aged 49 and 36, without pre-existing diseases, had acute diarrheal symptoms, which required admission to intensive care with mechanical ventilation, but “died in hospital on January 12 and 17.”

As for the shigella bacterium or bacillary dysentery, it is transmitted by the fecal-oral route, just like salmonella , or by direct contact with infected people. It is endemic in tropical climates, with a higher incidence in summer, in addition to generally presenting in institutions such as nursing homes and schools due to lack of hygiene measures or contagion through food and water.

Germany – DILEK Sesame Paste “Tahin” 300g -Salmonella

LMW

Alert type: Food
Date of first publication: 01/27/2023
Product name:

DILEK Sesame Paste “Tahin” 300g

Product images:

Product Image.png
Manufacturer (distributor):

Company ANATOL GmbH & Co. wholesale KG

Reason for warning:

Detection of Salmonella

Packaging Unit: 300g
Durability: 03/30/2025
Lot identification: T220326
Further information:

Reference is made to the attached press release from the entrepreneur.

Click to access Pressemitteilung.pdf

Research – Microbiological safety of aged meat

EFSA

Abstract

The impact of dry‐ageing of beef and wet‐ageing of beef, pork and lamb on microbiological hazards and spoilage bacteria was examined and current practices are described. As ‘standard fresh’ and wet‐aged meat use similar processes these were differentiated based on duration. In addition to a description of the different stages, data were collated on key parameters (time, temperature, pH and aw) using a literature survey and questionnaires. The microbiological hazards that may be present in all aged meats included Shiga toxin‐producing Escherichia coli (STEC), Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, enterotoxigenic Yersinia spp., Campylobacter spp. and Clostridium spp. Moulds, such as Aspergillus spp. and Penicillium spp., may produce mycotoxins when conditions are favourable but may be prevented by ensuring a meat surface temperature of −0.5 to 3.0°C, with a relative humidity (RH) of 75–85% and an airflow of 0.2–0.5 m/s for up to 35 days. The main meat spoilage bacteria include Pseudomonas spp., Lactobacillus spp. Enterococcus spp., Weissella spp., Brochothrix spp., Leuconostoc spp., Lactobacillus spp., Shewanella spp. and Clostridium spp. Under current practices, the ageing of meat may have an impact on the load of microbiological hazards and spoilage bacteria as compared to standard fresh meat preparation. Ageing under defined and controlled conditions can achieve the same or lower loads of microbiological hazards and spoilage bacteria than the variable log10 increases predicted during standard fresh meat preparation. An approach was used to establish the conditions of time and temperature that would achieve similar or lower levels of L. monocytogenes and Yersinia enterocolitica (pork only) and lactic acid bacteria (representing spoilage bacteria) as compared to standard fresh meat. Finally, additional control activities were identified that would further assure the microbial safety of dry‐aged beef, based on recommended best practice and the outputs of the equivalence assessment.

PDF

Research – Antimicrobial and Antibiofilm Effect of Commonly Used Disinfectants on Salmonella Infantis Isolates

MDPI

Abstract

Salmonella enterica subsp. enterica serovar Infantis is the most prevalent serovar in broilers and broiler meat in the European Union. The aim of our study was to test the biofilm formation and antimicrobial effect of disinfectants on genetically characterized S. Infantis isolates from poultry, food, and humans. For the biofilm formation under various temperature conditions (8 °C, 20 °C, and 28 °C) and incubation times (72 h and 168 h), the crystal violet staining method was used. The evaluation of the in vitro antimicrobial effect of Ecocid® S, ethanol, and hydrogen peroxide was determined using the broth microdilution method. The antibiofilm effect of subinhibitory concentration (1/8 MIC) of disinfectants was then tested on S. Infantis 323/19 strain that had the highest biofilm formation potential. Our results showed that the biofilm formation was strain-specific; however, it was higher at 20 °C and prolonged incubation time. Moreover, strains carrying a pESI plasmid showed higher biofilm formation potential. The antibiofilm potential of disinfectants on S. Infantis 323/19 strain at 20 °C was effective after a shorter incubation time. As shown in our study, more effective precautionary measures should be implemented to ensure biofilm prevention and removal in order to control the S. Infantis occurrence.

Malta – Nearly 800 reported cases of food poisoning in 2022

Times of Malta

Just over 780 people were reported to have suffered from food poisoning last year, nearly 300 more than the numbers reported in pre-pandemic years, according to official statistics.

In 2022, a total of 781 food poisoning cases were reported to the health authorities, a major increase from the 486 registered in 2019.

The figure last year includes 357 people impacted by 71 outbreaks, up from the 232 people involved in 63 outbreaks of food poisoning in 2019.

The most common food-borne bacteria are Salmonella and Campylobacter, according to the list provided showing the food and water-borne diseases reported by the local health authorities.

Research – French Salmonella outbreak study reveals dual contamination

Food Safety News

Two Salmonella outbreaks were linked to dried sausages produced around the same time by one company in France, according to a study.

The outbreaks affected 44 people who consumed dried pork sausages contaminated by two different types of Salmonella.

Salmonella Bovismorbificans infected a total of 33 people from September to November 2020 and 11 patients with monophasic Salmonella Typhimurium from October to December 2020.

Epidemiological investigations by Santé publique France linked the outbreaks to dried pork sausages from the manufacturer France Salaison produced between September and November 2020. Three recalls of dried pork products were issued in November, affecting eight supermarkets.

Research UK – FSA annual reports shows rise in incidents and recalls

Food Safety News

The number of food incidents, recalls and cases of four pathogens went up over a 12-month period, according to the latest published data.

The Food Standards Agency’s (FSA) annual report and accounts covers performance and activities in 2021/22 across England, Wales and Northern Ireland at a cost of £130.5 million ($160.2 million).

In 2021, cases of Campylobacter and Listeria reported in the UK returned to pre-COVID-19 levels but Salmonella and Shiga toxin-producing E. coli (STEC) O157 stayed lower than pre-pandemic figures. Data for all four pathogens showed an increase compared to more than 49,000 Campylobacter, 566 E. coli, 4,442 Salmonella and 136 Listeria cases in 2020.

A series of related Salmonella outbreaks in 2020 and 2021 were linked to breaded chicken products from Poland and affected more than 1,000 people.

Nine emerging risks were identified including Listeria in enoki mushrooms from Asia which had a 90 percent non-compliance rate.

Food, animal feed and environmental contamination incidents went up by almost 20 percent to 2,336. Pathogenic microorganisms were the leading cause of incidents, allergens were second and pesticide residues third, driven by the Europe-wide incident relating to non-permitted ethylene oxide in sesame products and items containing locust bean gum.

Notifications published in 2021/22 rose to 150 from 136 in the previous period. This included 84 allergy alerts and 66 product recall information notices.

Foodborne disease made up 17 percent of FSA spend on research and evidence programs. PATH-SAFE, a £19 million ($23.5 million) project was started to look at novel methods to improve foodborne disease and antimicrobial resistance surveillance.

RASFF Alerts – Salmonella – Sesame Seeds – Chicken Products – Eggs – Sesame Paste – Raw Duck Liver Fat

RASFF

Salmonella Typhimurium Detected in Chicken Products from Ireland in Netherlands and Northern Ireland

RASFF

Salmonella in sesame seeds from Nigeria in Greece

RASFF

Salmonella in sesame seeds from Nigeria in Greece and Turkey

RASFF

Salmonella in sesame seeds from Nigeria in Greece

RASFF

Salmonella enteritidis in eggs from the Netherlands in Belgium and Germany

RASFF

SALMONELLA SPP IN SESAME PASTE FROM EGYPT in Cyprus

RASFF

Food – company’s own check – DUCK RAW FAT LIVER – Salmonella Enteritidis – Hungary in Germany and France

RASFF

Salmonella in sesame seeds from Nigeria in Greece

RASFF

Salmonella in sesame seeds from Nigeria in Greece

Korea – Approximately 10% of plated pet food exceeds microbiological standards

Korea IT Times

Food poisoning bacteria such as Salmonella and pathogenic Escherichia coli were also detected in some pet foods.
According to the Korea Food Communication Forum (KOFRUM) on the 25th, a research team from the Gwangju City Research Institute of Health and Environment investigated the degree of microbial contamination and the use of food additives in 130 pet food and snacks distributed in Gwangju from March to August 2021, and this was revealed. .

The results of this study investigation of microbial contamination and food additive use of pet food and snacks distributed in the Gwangju area were published in the latest issue of the Journal of the Korean Society of Livestock Hygiene.

출처 : Korea IT Times(https://www.koreaittimes.com)