Salmonella enterica ser. Derby in horse meal from the Netherlands, used to produce dog treats from Belgium in the Netherlands and Germany
Salmonella spp. in rapeseed extraction meal from Germany in Denmark
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Category Archives: Salmonella
RASFF Alerts – Animal Feed – Salmonella – Dog Treats – Rapeseed Extraction
Posted in Animal Feed, Animal Feed Salmonella, Animal Feed Testing, Food Micro Blog, Food Microbiology Blog, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pet Food, Pet Food Salmonella, Pet Food Testing, RASFF, Salmonella, Salmonella Dog Food
USA – FDA Core Investigation Table Update
What’s New
- A new outbreak of Salmonella Hartford (ref # 1144) linked to a not yet identified product has been added to the table. FDA has initiated traceback.
- For the outbreak of hepatitis A virus (ref #1143), the case count has been adjusted from nine to five cases, following CDC’s exclusion of suspect cases from the case count. FDA has initiated sample collection and analysis.
| Date Posted |
Ref | Pathogen or Cause of Illness |
Product(s) Linked to Illnesses (if any) |
Total Case Count |
Status |
| 3/8/2023 | 1144 | Salmonella Hartford | Not Yet Identified |
31 | Active |
| 3/1/2023 | 1143 | Hepatitis A Virus | Not Yet Identified |
5 | Active |
| 2/15/2023 | 1123 | Listeria monocytogenes |
Not Yet Identified |
See CDC Investigation Notice |
Active |
| 11/9/2022 | 1127 | Listeria monocytogenes |
Enoki Mushrooms |
See Outbreak Advisory |
Active |
Posted in Decontamination Microbial, FDA, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Hepatitis A, Illness, Listeria, Listeria Enoki Mushrooms, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Salmonella
Research – Detection, Mitigation and Control of Listeria and Salmonella: What We Know and Where We’re Heading
The detection and mitigation of foodborne illness-causing pathogens continue to be a challenge for all aspects of the food industry from farm to fork. Join Food Safety Tech and the Center for Foodborne Illness Research and Prevention at the Fawcett Center at The Ohio State University on April 3-5 in Columbus, Ohio, for three days of food safety hazards education.
The Food Safety Tech’s Hazards Conference + CFI Think Tank brings together leading minds in industry and academia for two days of practical education on the detection, mitigation, control and regulation of key food hazards, followed by discussion geared toward identifying gaps for research and innovation. The program includes:
Italy – PURE PORK SAUCE PREPARATION – Salmonella
Brand : IL MAIALE
Name : PURE PORK SAUCE PREPARATION
Reason for reporting : Remind for microbiological risk
Date of publication : 8 March 2023
Documentation
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Salmonella
France – MERGUEZ – Salmonella
Identification information of the recalled product
- Product category Feed
- Product subcategory Meats
- Product brand name COMMENGES DELICATESSEN
- Model names or references VACUUM MERGUEZ 0.500 GRS APPROXIMATELY + BULK MERGUEZ
- Identification of products
Batch Date 0209 Use-by date 07/03/2023 0609 Use-by date 09/03/2023 - Packaging VACUUM AND BULK
- Marketing start/end date From 03/03/2023 to 09/03/2023
- Storage temperature Product to be stored in the refrigerator
- Geographic area of sale Departments: ARIEGE (09)
- Distributors GMS – GROCERY – COMMUNITY
- List of points of sale tableeau_rappel.ods.pdf
Practical information regarding the recall
- Reason for recall PRESENCE OF SALMONELLA IN A MERGUEZ SAMPLE ANALYSIS
- Risks incurred by the consumer Salmonella spp (causative agent of salmonellosis)
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Salmonella
France – Real Merguez – Salmonella
Identification information of the recalled product
- Product category Feed
- Product subcategory Meats
- Product brand name Milhau House
- Model names or references Real Merguez 300grs Real Merguez 600grs Real Merguez PM
- Identification of products
Batch Date 055301 / 055308 / 055311 / 058321 / 058303 Use-by date between 07/03/2023 and 13/03/2023 - Products List List_PDF_products_concerned.pdfAttachment
- Packaging Plastic tray
- Marketing start/end date From 02/24/2023 to 03/27/2023
- Storage temperature Product to be stored in the refrigerator
- Health mark FR 81 124 012 EC
- Geographic area of sale Regions: Occitania
- Distributors Socamil, Hyper U, Intermarché, Netto, Super U, Sodibag, Roussaly, Auchan, Carrefour, SAS le Friboul
- List of points of sale List_of_sales_points.pdf
Practical information regarding the recall
- Reason for recall Salmonella detection in 10 grs
- Risks incurred by the consumer Salmonella spp (causative agent of salmonellosis)
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Salmonella
Italy – Salametto Milano type – Salmlonella
Brand : Salumeo
Name : Salametto Milano type
Reason for reporting : Recall due to microbiological risk
Publication date : 6 March 2023
Documentation
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Salmonella
New Zealand – Sick for days: Consumers report food poisoning after eating hummus – Salmonella
Hummus products subject to a recall due to salmonella contamination concerns could have been on shelves for weeks.
And while the Ministry for Primary Industries has not had any reports of illness, some consumers say they have been affected.
Have you been affected? Contact brianna.mcilraith@stuff.co.nz
Shaina Petersen said she became unwell on Monday and had eaten some of the affected hummus at the weekend.
She went to the doctor on Thursday and was tested but had not yet received the results. “The doctor said given my symptoms I’m a probable case. My symptoms have been flu-like with fatigue, chills, aches, headache, nausea and diarrhoea but with painful stomach cramping, loss of appetite and a curdling feeling.”
Posted in food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Salmonella
Ireland – Outbreak of Salmonella Typhimurium on the island of Ireland declared over
An outbreak investigation was launched by HPSC on 22/12/2022 after seven Salmonella Typhimurium isolates were identified as forming a cluster by routine Whole Genome Sequencing (WGS) carried out by the National Salmonella, Shigella and Listeria Reference Laboratory (NSSLRL). The isolates, which were of a less commonly occurring subtype of Salmonella Typhimurium, MLST type ST36, were related to two previous Salmonella Typhimurium isolates (sequenced in the NSSLRL in October 2020 and December 2021) and isolates identified in other European countries since 2020. The source of salmonellosis was not identified for these previous cases. An additional thirteen isolates were added to this cluster following further WGS by the NSSLRL in January 2023, while WGS performed by the Gastrointestinal Bacteria Reference Unit (GBRU) of the UK’s Health Security Agency’s (UKHSA) identified an additional seven cases resident in Northern Ireland and England that fell within the same cluster. In total 27 cases, identified between December 2022 and January 2023, who were resident on or who visited the island of Ireland were investigated as part of this outbreak.
Epidemiological data on outbreak cases were collected in each jurisdiction via national computerised surveillance systems, enhanced surveillance forms and trawling questionnaires. Symptom onset dates for cases ranged between the 30th of November 2022 and the 13th of January 2023, peaking on December 7th. Cases were geographically distributed across multiple areas on the island of Ireland. Fourteen cases were male and thirteen were female. Most cases were adults, ranging in age from 25 to 91 years, and two cases were children (aged <18 years). The median age of cases was 57 years. Forty-one percent (41%) of cases (n=11) were reported to have been hospitalised.[1]
A multi-disciplinary Outbreak Control Team (OCT), chaired by HPSC, was convened in January 2023. This group comprised representatives from HPSC, National Health Protection Service, NSSLRL, Departments of Public Health, the HSE Environmental Health Service, The Food Safety Authority of Ireland (FSAI) and the HSC Public Health Agency of Northern Ireland (PHA) and Food Standards Agency in Northern Ireland (FSA-NI). The OCT met four times during January and February 2023. Enhanced surveillance forms and trawling questionnaires were used to determine food and environmental exposure histories for all cases but no common exposures were identified. Additionally, food business supplier lists were examined and no commonalities were identified. The outbreak was declared over on February 16th 2023 as more than two incubation periods had elapsed without the reporting of new cases associated with this cluster but the source of this outbreak remains unknown.
In January 2023, FSAI instigated a food recall of batches of chicken products due to the detection of Salmonella Typhimurium and the Department of Agriculture, Food and the Marine launched an investigation into the incidence of Salmonella Typhimurium in a number of broiler flocks. There is no microbiological evidence of a link between the cases of salmonellosis investigated as part of this outbreak with the poultry product recall and positive poultry flocks.
Posted in Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Salmonella, Salmonella in Chicken
Research – Bacterial biofilm reduction by 275 and 455 nm light pulses emitted from light emitting diodes
Biofilm of antibiotic resistant bacteria. Rod-shaped and spherical bacteria. Escherichia coli, Pseudomonas, Mycobacterium tuberculosis, Klebsiella, Staphylococcus aureus, MRSA. 3D illustration
Abstract
Eradication of biofilms from the food contact surfaces is a challenging task, owing to their increased resistance to sanitizers and regular cleaning practices. The treatment with the light pulses emitted from the light emitting diode (LED) is an emerging surface decontamination technology, that can produce the antibiofilm effect by photodynamic inactivation. The objective of this study was to understand the antibiofilm efficacy of the 275 (Ultraviolet-C [UV-C]) and 455 nm (Blue) light pulses emitted from the LEDs against single and dual-species biofilms of Salmonella Typhimurium ATCC13311 and Aeromonas australiensis 03-09 on stainless steel (SS) coupons formed at different time. The biofilm formation by S. Typhimurium was improved when grown with A. australiensis in dual-species culture. Both 275 and 455 nm light pulses showed significant antibiofilm activity against S. Typhimurium and A. australiensis in single and dual-species biofilms. For instance, the 275 nm LED treatment of surfaces of SS coupons with 1.8 J/cm2 dose on each surface, produced reductions of 4.24 and 3.9 log (CFU/cm2) in single (cell attachment) and dual-species biofilms of S. Typhimurium, and reductions of 4.45 and 4.99 log (CFU/cm2) in single and dual-species biofilms of A. australiensis. However, the susceptibility of A. australiensis toward 455 nm LED treatments was influenced by the presence of S. Typhimurium in the dual-species biofilm. The confocal laser scanning microscopy images revealed significant cell membrane damage in the dual-species biofilms by the LED treatments with 275 and 455 nm light pulses. Overall, several factors like surface temperature increase, strains used, treatment dose, treatment time, and incubation period of biofilms influenced the inactivation efficacy of the 275 and 455 nm LED treatments against the biofilms formed on SS coupons. This study provides an insight into the inactivation efficacy of LED light pulses against bacterial biofilms on food grade SS surfaces.
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