Category Archives: Salmonella

Research – Assessing the Impact of Different Technological Strategies on the Fate of Salmonella in Chicken Dry-Fermented Sausages by Means of Challenge Testing and Predictive Models

Posted on February 12, 2023 by | Leave a comment

MDPI

Abstract

Salmonella is the main relevant pathogen in chicken dry-fermented sausages (DFS). The safety of shelf-stable DFS must rely on the production process, which should not only prevent growth but promote inactivation of Salmonella. The aim of the study was to assess the behaviour of Salmonella during the production process of two types of low-acid chicken DFS. The impact of the use of starter culture, corrective storage and high-pressure processing (HPP) at different processing times was assessed through challenge testing, i.e., inoculating a cocktail of Salmonella into the meat batter (at 6 Log10 cfu/g) used for sausage manufacture. Sausages of medium (fuet-type, FT) and small (snack-type, ST) calibre were elaborated through ripening (10–15 °C/16 d) and fermentation plus ripening (22 °C/3 d + 14 °C/7 d). Physico-chemical parameters were analysed and Salmonella was enumerated throughout the study. The observed results were compared with the simulations provided by predictive models available in the literature. In FT, a slight decrease in Salmonella was observed during the production process while in ST, a 0.9–1.4 Log10 increase occurred during the fermentation at 22 °C. Accordingly, DFS safety has to be based on the process temperature and water activity decrease, these factors can be used as inputs of predictive models based on the gamma-concept, as useful decision support tool for producers. Salmonella lethality was enhanced by combining HPP and corrective storage strategies, achieving >1 and 4 Log10 reductions for FT and ST, respectively.

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella, Salmonella in Chicken

Research -Burden of foodborne disease due to bacterial hazards associated with beef, dairy, poultry meat, and vegetables in Ethiopia and Burkina Faso, 2017

Posted on February 11, 2023 by | Leave a comment

Frontiers in Microbiology

Foodborne disease is a significant global health problem, with low- and middle-income countries disproportionately affected. Given that most fresh animal and vegetable foods in LMICs are bought in informal food systems, much the burden of foodborne disease in LMIC is also linked to informal markets. Developing estimates of the national burden of foodborne disease and attribution to specific food products will inform decision-makers about the size of the problem and motivate action to mitigate risks and prevent illness. This study provides estimates for the burden of foodborne disease caused by selected hazards in two African countries (Burkina Faso and Ethiopia) and attribution to specific foods. Country-specific estimates of the burden of disease in 2010 for Campylobacter spp., enterotoxigenic Escherichia coli (ETEC), Shiga-toxin producing E. coli and non-typhoidal Salmonella enterica were obtained from WHO and updated to 2017 using data from the Global Burden of Disease study. Attribution data obtained from WHO were complemented with a dedicated Structured Expert Judgement study to estimate the burden attributable to specific foods. Monte Carlo simulation methods were used to propagate uncertainty. The burden of foodborne disease in the two countries in 2010 was largely similar to the burden in the region except for higher mortality and disability-adjusted life years (DALYs) due to Salmonella in Burkina Faso. In both countries, Campylobacter caused the largest number of cases, while Salmonella caused the largest number of deaths and DALYs. In Burkina Faso, the burden of Campylobacter and ETEC increased from 2010 to 2017, while the burden of Salmonella decreased. In Ethiopia, the burden of all hazards decreased. Mortality decreased relative to incidence in both countries. In both countries, the burden of poultry meat (in DALYs) was larger than the burden of vegetables. In Ethiopia, the burdens of beef and dairy were similar, and somewhat lower than the burden of vegetables. The burden of foodborne disease by the selected pathogens and foods in both countries was substantial. Uncertainty distributions around the estimates spanned several orders of magnitude. This reflects data limitations, as well as variability in the transmission and burden of foodborne disease associated with the pathogens considered.

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Posted in Campylobacter, campylobacter coli, Campylobacter jejuni, Decontamination Microbial, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella, STEC, STEC E.coli

France – Snail Butter Roast – Salmonella

Posted on February 10, 2023 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Meats
  • Product brand name Unbranded
  • Model names or references Snail Butter Roast
  • Identification of products
    Batch Date
    2303205601 Use-by date 02/11/2023
  • Packaging Product sold by the cut in the traditional department
  • Marketing start/end date From 02/01/2023 to 02/02/2023
  • Storage temperature Product to be stored in the refrigerator
  • Health mark FR-28-111-020-CE
  • Further information Roast pork elaborated about 4kg. Roast stuffed with a stuffing (butter-style maitre d’hôtel), covered with slices of butter-style maitre d’hôtel, tomato and parsley, all wrapped in strainer.
  • Geographic area of ​​sale Departments: EURE-ET-LOIR (28)
  • Distributors Butcher’s shop
  • List of points of sale DHQUALCP_-_ROTI_Snail_butter.pdf

Practical information regarding the recall

  • Reason for recall Presence of Salmonella detected

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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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Salmonella

France – Roast Provencal – Salmonella

Posted on February 10, 2023 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Meats
  • Product brand name Unbranded
  • Model names or references Roast Provencal
  • Identification of products
    Batch Date
    2303205601 Use-by date 02/11/2023
  • Packaging Product sold by the cut in the traditional department
  • Marketing start/end date From 02/01/2023 to 02/02/2023
  • Storage temperature Product to be stored in the refrigerator
  • Health mark FR-28-111-020-CE
  • Further information Roast pork elaborated about 4kg. Roast stuffed with Provencal stuffing, covered with tomato slices and herbs, all wrapped in strainer.
  • Geographic area of ​​sale Departments: LOIRET (45), YVELINES (78), ESSONNE (91)
  • Distributors U express, artisanal butcher
  • List of points of sale DHQUALCP_-_Roti_provencal.pdf

Practical information regarding the recall

  • Reason for recall Presence of Salmonella detected

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Posted in food contamination, food handler, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Salmonella

France – Roast Goat Honey -Salmonella

Posted on February 10, 2023 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Meats
  • Product brand name Unbranded
  • Model names or references Roast Goat Honey
  • Identification of products
    Batch Date
    2303205601 Use-by date 02/11/2023
  • Packaging Product sold by the cut in the traditional department
  • Marketing start/end date From 02/01/2023 to 02/02/2023
  • Storage temperature Product to be stored in the refrigerator
  • Health mark FR-28-111-020-CE
  • Further information Roast pork elaborated about 4kg. Roast stuffed with stuffing (goat-honey), covered with slices of goat cheese, all wrapped in strainer.
  • Geographic area of ​​saleDepartments: LOIRET (45), YVELINES (78), ESSONNE (91)
  • Distributors Artisanal butchers, Alvidis
  • List of points of saleDHQUALCP_-_ROTI_Goat_honey.pdf

Practical information regarding the recall

  • Reason for recall Presence of Salmonella detected

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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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Salmonella

France – Savoyard roast – Salmonella

Posted on February 10, 2023 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Meats
  • Product brand name Vallegrain
  • Model names or references Savoyard roast
  • Identification of products
    GTIN Batch Date
    3467980063802 2303205601 Use-by date 02/11/2023
  • Packaging Tray under modified atmosphere of about 1kg
  • Marketing start/end date From 02/01/2023 to 02/02/2023
  • Storage temperature Product to be stored in the refrigerator
  • Health mark FR-28-111-020-CE
  • Further information Roast pork elaborated about 1kg. Roast stuffed with Savoyard stuffing, covered with slices of raclette cheese, smoked breast and onion, wrapped in a strainer.
  • Geographic area of ​​saleDepartments: EURE-ET-LOIR (28), YVELINES (78), VAL-DE-MARNE (94)
  • Distributors Alvidis, intermarché and artisanal butcher
  • List of points of sale DHQUALCP_-_ROTI_Savoyard.pdf

Practical information regarding the recall

  • Reason for recall Presence of Salmonella detected

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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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Salmonella

France – Roast with Prunes – Salmonella

Posted on February 10, 2023 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Meats
  • Product brand name Unbranded
  • Model names or references Roast Prunes
  • Identification of products
    Batch Date
    2303205601 Use-by date 02/11/2023
  • Packaging Product sold by the cut in the traditional department
  • Marketing start/end date From 02/01/2023 to 02/02/2023
  • Storage temperature Product to be stored in the refrigerator
  • Health mark FR-28-111-020-CE
  • Further information Roast pork elaborated about 4kg. Roast stuffed with stuffing (with prunes), covered with slices of smoked bacon and prunes, all wrapped in strainer.
  • Geographic area of ​​sale Departments: YVELINES (78)
  • Distributors Artisanal butcher
  • List of points of saleDHQUALCP_-_ROTI_Pruneaux.pdf

Practical information regarding the recall

  • Reason for recall Presence of Salmonella detected
  • Risks incurred by the consumer Salmonella spp (causative agent of salmonellosis)

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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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Salmonella

France – GROUND STEAK BF VBF / GROUND BF BULK / GROUND STEAK VX / GROUND VX BULK – Salmonella

Posted on February 10, 2023 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Meats
  • Product brand name DIRECT MEAT – FRESH HERE – OCCITAN MARKET – OPARADIS – MARINA GROCERY –
  • Model names or references GROUND STEAK BF VBF GROUND BF BULK GROUND STEAK VX GROUND VX BULK
  • Identification of products
    Batch Date
    TAU-746 Use-by date 02/11/2023
    BF-702 Use-by date 02/11/2023
    BF-1074 Use-by date 02/11/2023
    VX-1145 Use-by date 02/11/2023
  • Packaging SOUS-VIDE PER 2 (GROUND STEAK) SOUS-VIDE PER 500 GR (MINCED MEAT)
  • Marketing start/end date From 06/02/2023 to 09/02/2023
  • Storage temperature Product to be stored in the refrigerator
  • Health markFR.09.225.021 CE
  • Geographic area of ​​sale Regions: Occitania
  • Distributors MARKET OCCITAN 31 BALMA-MARKET OCCITAN BORDEROUGE 31 TOULOUSE-MARKET OCCITAN 31 TOURNEFEUILLE-DIRECT MEAT 31 LA ROSERAIE-DIRECT MEAT 09 PAMIERS-OPARADIS 31 AUTERIVE-FRAIS D’ICI 09 FOIX-GROCERY MARINA 09 MONTAUT-VIVAL CASINO 09 VILLENEUVE PAREA
  • List of points of salePicture090223151244.pdf

Practical information regarding the recall

  • Reason for recall PRESENCE OF SALMONELLA IN 10GR
  • Risks incurred by the consumer Salmonella spp (causative agent of salmonellosis)

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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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Salmonella

Research – Salmonella and Eggs: Preventing and Reporting Illness

Posted on February 10, 2023 by | Leave a comment

Food Poisoning News

Salmonella and Eggs: Ways to prevent illness and the importance of reporting illnesses.

Did you know that Salmonella is the most common type of bacterial food poisoning? It is commonly consumed through raw dairy products, meats, vegetables, and even fruits! But perhaps the most notorious conduit for Salmonella is eggs. Poultry, such as chickens, can carry Salmonella, and these bacteria can then be passed on to the eggs they lay. According to the CDC, “Salmonella can get on the shells of eggs when birds lay eggs or when the eggs touch bird droppings (poop) after being laid.” Obviously, this can be a problem if a person is collecting their own eggs directly from their back-yard or farm poultry. But in theory, eggs bought from grocery stores should be much safer as the eggs are washed before hitting the shelves.

But if your eggs are contaminated, how can illness be prevented?

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella, Salmonella in Eggs

France – Roast Chorizo – Salmonella

Posted on February 10, 2023 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Meats
  • Product brand name Unbranded
  • Model names or references Roast Chorizo
  • Identification of products
    Lot Date
    2303205601 Use-by date 02/11/2023
  • Packaging Product sold by the cut in the traditional department
  • Marketing start/end date From 02/01/2023 to 02/02/2023
  • Storage temperature Product to be stored in the refrigerator
  • Health mark FR-28-111-020-CE
  • Further information Roast pork elaborated about 4kg. Roast stuffed with a pork merguez stuffing, covered with slices of Emmental and Chorizo, all wrapped in strainer.
  • Geographic area of ​​sale Departments: EURE-ET-LOIR (28), SEINE-ET-MARNE (77), ESSONNE (91)
  • Distributors U express and Imber Garden
  • List of points of sale DHQUAL_-_ROTI_Chorizo.pdf

Practical information regarding the recall

  • Reason for recall Presence of Salmonella detected
  • Risks incurred by the consumer Salmonella spp (causative agent of salmonellosis)

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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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Salmonella