Category Archives: Salmonella

USA -FDA Cautions Pet Owners Not to Feed One Lot of Aunt Jeni’s Home Made Frozen Raw Pet Food Due to Salmonella

Posted on February 19, 2020 by | Leave a comment

FDA

 

Fast Facts

  • The U.S. Food and Drug Administration is cautioning pet owners not to feed their pets one lot of Aunt Jeni’s Home Made frozen raw pet food after a sample collected from a store in the District of Columbia tested positive for Salmonella.
  • The product is Aunt Jeni’s Home Made All-Natural Raw Turkey Dinner Dog Food, 5 lb. (2.3 kg), lot 175331 NOV2020.
  • If you have any of the affected Aunt Jeni’s Home Made product, stop feeding it to your pet, throw it away, and sanitize surfaces that may have come in contact with the product.
  • FDA is issuing this alert because this lot of Aunt Jeni’s Home Made frozen raw pet food represents a serious threat to human and animal health. Because the product is sold and stored frozen, FDA is concerned that people may still have it in their possession.
  • Salmonella can affect both human and animal health. People with symptoms of Salmonella infection should consult their health care providers. Consult a veterinarian if your pet has symptoms of Salmonella infection.

 

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Posted in Food Micro Blog, Food Microbiology Blog, microbial contamination, Microbiology, Pet Food, Pet Food Testing, raw pet food, Salmonella, Salmonella Dog Food, Uncategorized

Research -Persistent contamination of Salmonella, Campylobacter, Escherichia coli, and Staphylococcus aureus at a broiler farm in New Zealand

Posted on February 18, 2020 by | Leave a comment

Canadian Journal of Microbiology

Intensive poultry production due to public demand raises the risk of contamination, creating potential foodborne hazards to consumers. The prevalence and microbial load of the pathogens Campylobacter, Salmonella, Staphylococcus aureus, and Escherichia coli was determined by standard methods at the farm level. After disinfection, swab samples collected from wall crevices, drinkers, and vents were heavily contaminated, as accumulated organic matter and dust likely protected the pathogens from the disinfectants used. The annex floor also showed high microbial concentrations, suggesting the introduction of pathogens from external environments, highlighting the importance of erecting hygiene barriers at the entrance of the main shed. Therefore, pathogen control measures and proper application of disinfectants are recommended as intervention strategies. Additionally, quantitative polymerase chain reaction (qPCR) was evaluated as a quantification tool. qPCR showed limitations with samples containing low microbial counts because of the low detection limit of the method. Thus, bacterial pre-enrichment of test samples may be necessary to improve the detection of pathogens by qPCR.

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Posted in Campylobacter, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiology, Research, Salmonella, Staphylococcus aureus, Uncategorized

USA – FDA alert warns pet owners of Salmonella contamination in raw food

Posted on February 17, 2020 by | Leave a comment

Food Safety News

The FDA is cautioning pet owners not to feed their pet’s certain Aunt Jeni’s Home Made frozen raw pet food “as it poses a serious threat to consumer and animal health” because of Salmonella Infantis contamination.

The Salmonella was discovered in January when the FDA collected one retail sample of Aunt Jeni’s Home Made Turkey Dinner Dog Food.  The Salmonella was also found to be resistant to multiple antibiotic drugs.

Salmonella in pet food is a threat to human and animal health because pets can get sick from this pathogen and can also be carriers of the bacteria and pass it on to their owners without appearing to be ill. People can also get sick from handling the contaminated pet food, or touching surfaces that have had contact with the contaminated food.

The Product:

  • Aunt Jeni’s Home Made All-Natural Raw Turkey Dinner Dog Food, 5 lb. (2.3 kg), lot 175331 NOV2020.

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Posted in Animal Feed, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, microbial contamination, Microbiology, Pet Food, Pet Food Testing, raw pet food, Salmonella, Uncategorized

Research – Complex Interactions Between Weather, and Microbial and Physicochemical Water Quality Impact the Likelihood of Detecting Foodborne Pathogens in Agricultural Water

Posted on February 16, 2020 by | Leave a comment

Frontiers

Agricultural water is an important source of foodborne pathogens on produce farms. Managing water-associated risks does not lend itself to one-size-fits-all approaches due to the heterogeneous nature of freshwater environments. To improve our ability to develop location-specific risk management practices, a study was conducted in two produce-growing regions to (i) characterize the relationship between Escherichia coli levels and pathogen presence in agricultural water, and (ii) identify environmental factors associated with pathogen detection. Three AZ and six NY waterways were sampled longitudinally using 10-L grab samples (GS) and 24-h Moore swabs (MS). Regression showed that the likelihood of Salmonella detection (Odds Ratio [OR] = 2.18), and eaeA-stx codetection (OR = 6.49) was significantly greater for MS compared to GS, while the likelihood of detecting L. monocytogenes was not. Regression also showed that eaeA-stx codetection in AZ (OR = 50.2) and NY (OR = 18.4), and Salmonella detection in AZ (OR = 4.4) were significantly associated with E. coli levels, while Salmonella detection in NY was not. Random forest analysis indicated that interactions between environmental factors (e.g., rainfall, temperature, turbidity) (i) were associated with likelihood of pathogen detection and (ii) mediated the relationship between E. coli levels and likelihood of pathogen detection. Our findings suggest that (i) environmental heterogeneity, including interactions between factors, affects microbial water quality, and (ii) E. coli levels alone may not be a suitable indicator of food safety risks. Instead, targeted methods that utilize environmental and microbial data (e.g., models that use turbidity and E. coli levels to predict when there is a high or low risk of surface water being contaminated by pathogens) are needed to assess and mitigate the food safety risks associated with preharvest water use. By identifying environmental factors associated with an increased likelihood of detecting pathogens in agricultural water, this study provides information that (i) can be used to assess when pathogen contamination of agricultural water is likely to occur, and (ii) facilitate development of targeted interventions for individual water sources, providing an alternative to existing one-size-fits-all approaches.

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Posted in E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Pathogen, pathogenic, Research, Salmonella, STX 1, STX 2, Uncategorized

UK -Waitrose & Partners recalls Waitrose Duchy Organic Almonds because they may contain Salmonella

Posted on February 14, 2020 by | Leave a comment

FSA

Waitrose & Partners is recalling Waitrose Duchy Organic Almonds 150g because they may contain salmonella.

Product details

Waitrose Duchy Organic Almonds
Pack size 150g
Best before 28 July 2020

Risk statement

The product listed above may be contaminated with salmonella. Symptoms caused by salmonella usually include fever, diarrhoea and abdominal cramps.

Action taken by the company

Waitrose & Partners is recalling the above product. Point of sale notices will be displayed in all retail stores that are selling this product. These notices explain to customers why the product is being recalled and tell them what to do if they have bought the product. Please see the attached notice.
Customer notice: Waitrose & Partners recall Waitrose Duchy Organic Almonds(Opens in a new window)

Our advice to consumers

If you have bought the above product do not eat it. Instead, return it to the store from where it was bought for a full refund.

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Posted in food contamination, 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 Testing, fsa, Salmonella, Uncategorized

RASFF Alerts – Salmonella – Poultry Meat – Melon Seeds – Chicken and Turkey Kebab – Chicken Legs- Minced Turkey Breast – Sesame Seeds – Fine Ground Coriander- Paprika – Duck Breast – Mechanically Separated Chicken – Chicken Breast

Posted on February 14, 2020 by | Leave a comment

RASFF-Logo

RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in frozen poultry meat from Poland in Bulgaria

RASFF – Salmonella (presence /25g) in melon seeds from Ghana in the UK

RASFF – Salmonella enterica ser. Bredeney (presence /25g) and Salmonella enterica ser. Infantis (presence /25g) in frozen chicken and turkey kebab from Slovenia in Italy

RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in frozen chicken legs from Poland in Romania

RASFF – Salmonella enterica ser. Bovismorbificans (present /25g) and Salmonella enterica ser. Derby (present /25g) in frozen minced turkey breast from Spain in Italy

RASFF – Salmonella (presence /25g) in sesame seeds from India in Romania

RASFF – Salmonella (serotype II /25g) in fine grind coriander with raw material from Bulgaria, packaged in Germany in Germany

RASFF – Salmonella (in 2 out of 5 samples /25g) in paprika powder from China in Spain

RASFF – Salmonella enterica ser. Typhimurium (presence /25g) in frozen duck breast from Hungary in Romania

RASFF – Salmonella enterica ser. Infantis (presence /25g) in frozen chicken leg quarters from Poland in Bulgaria

RASFF – Salmonella enterica ser. Infantis (presence /25g) in frozen chicken leg quarters from Poland in Bulgaria

RASFF – Salmonella (in 3 out of 5 samples /25g) in frozen mechanically separated chicken from Poland in Italy

RASFF – Salmonella enterica ser. Enteritidis (present /25g) in chilled chicken fillet from Poland in Bulgaria

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Posted in food contamination, 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 Testing, RASFF, Salmonella, Salmonella Sesame Seeds, Uncategorized

RASFF Alert – Foodborne Outbreak Salmonella – Chilled Raw Milk Cheese

Posted on February 14, 2020 by | Leave a comment

RASFF-Logo

RASFF – foodborne outbreak caused by and Salmonella enterica ser. Dublin in chilled raw milk cheese from France in France

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Posted in food bourne outbreak, food contamination, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, outbreak, RASFF, Salmonella, Uncategorized

Scotland – Annual surveillance reports – Salmonella and Campylobacter

Posted on February 12, 2020 by | Leave a comment

HPS

Article: 54/601

The annual surveillance reports for laboratory confirmed cases of Salmonella and Campylobacter in Scotland in 2019 are now available on the Health Protection Scotland (HPS) website.

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Posted in Campylobacter, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Safety, Food Testing, Research, Salmonella, Uncategorized

Research -Microbial composition of Korean kefir and antimicrobial activity of Acetobacter fabarum DH1801

Posted on February 11, 2020 by | Leave a comment

Wiley Online

Kefir is a probiotic dairy product containing multiple species of lactic acid bacteria, acetic acid bacteria, and yeast, with varying microbial composition depending on geographical origin. In the present study, we characterized the acetic acid bacterial population in Korean kefir by next‐generation sequencing‐based community analysis and isolated a novel acetic acid bacterial strain, Acetobacter fabarum DH1801. To evaluate its potential application in the food industry, the antimicrobial activity of A. fabarum DH1801 against seven foodborne pathogens (Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Cronobacter sakazakii, Salmonella Enteritidis, enterotoxigenic Escherichia coli, and Shigella flexneri) was analyzed by growth curve analysis. Remarkably, the culture filtrate of the novel isolate inhibited the growth of all seven pathogenic bacteria in a dose‐dependent manner, which was superior to acetic acid solution of same pH value. Our findings suggest that the A. fabarum DH1801 strain forms a protective barrier during kefir fermentation against contamination by foodborne pathogens.

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Posted in Acetobacter, Cronobacter sakazakii, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria monocytogenes, microbial contamination, Microbiology, Research, Salmonella, Shigella, Shigella flexneri, Uncategorized

Research – Prediction of Salmonella presence and absence in agricultural surface waters by artificial intelligence approaches

Posted on February 11, 2020 by | Leave a comment

Wiley Online Salmonella kswfoodworld

The purpose of this study was to evaluate the performance of artificial intelligence tools for the prediction of Salmonella presence and absence in agricultural surface waters based on the population of microbiological indicators (total coliform, generic Escherichia coli, and enterococci) and physicochemical attributes of water (air and water temperature, conductivity, ORP, pH, and turbidity). Previously collected data set from six agricultural ponds monitored for two growing seasons were used for analysis. Classification algorithms including artificial neural networks (ANNs), the nearest neighborhood algorithm (kNN), and support vector machines (SVM) were trained and tested with a 539‐point data set for optimum prediction accuracy. Classification accuracy performances were validated with data set (400 samples) collected from different agricultural surface water sources. All tested algorithms yielded the highest accuracy around 75 ± 1% for generic E. coli followed by enterococci (65 ± 5%) and total coliform (60 ± 10%). Classifiers calculated 6–15% higher accuracy ranging from 62 to 66% for turbidity than all other tested physicochemical attributes. Based on E. coli populations measured in other water sources, trained algorithms predicted the presence and absence of Salmonella with an accuracy between 58.15 and 59.23%. The classification performance of ANN, kNN, and SVM algorithms are encouraging for the prediction of Salmonella in agricultural surface waters.

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Posted in Contaminated water, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Technology, microbial contamination, Microbiology, Salmonella, Uncategorized, Water, water microbiology, Water Safety