Category Archives: Salmonella

Research – Unusual Salmonella widespread in turkeys still sickening people- USA

Posted on November 22, 2019 by | Leave a comment

CIDRAP

Though the investigation into a Salmonella Reading outbreak with several unusual features and linked to raw turkey products ended in April, the outbreak strain has become widespread in the turkey production industry, and cases continue to be reported, according to a new report today.

Public health officials from the US Centers for Disease Control and Prevention and health partners from several states and the District of Columbia fleshed out more details about the investigation and the unique outbreak in the latest issue of Morbidity and Mortality Weekly Report (MMWR). Given the lingering threat, they also urged the industry and consumers to continue taking steps to reduce contamination.

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

RASFF Alerts – Salmonella – Black Pepper – Duck Carcasses – Turkey Meat – Mussels – Chicken Breast – Poultry Meat – Chicken Kebab – Minced Chicken – Cooked Shrimps – Chicken Thigh – Organic Sesame Seeds – Nile Perch

Posted on November 22, 2019 by | Leave a comment

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RASFF – Salmonella (presence /25g) in black pepper from Brazil in Germany

RASFF – Salmonella (presence /25g) in chilled duck carcasses from Poland, with raw material from the Czech Republic in Poland

RASFF – Salmonella enterica ser. Derby (presence /25g) in chilled turkey meat from Spain in Italy

RASFF – Salmonella enterica ser. Typhimurium (presence /25g) in chilled turkey cut from France in France

RASFF – Salmonella enterica ser. Corvallis (presence /25g) in chilled turkey meat from Spain in Italy

RASFF – Salmonella (presence /25g) in mediterranean mussels from Spain, packaged in Italy in Italy

RASFF – Salmonella (present /25g) in frozen chicken breast from Poland in Italy

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

RASFF – Salmonella (presence /25g) in black pepper from Brazil in Germany

RASFF – Salmonella (in 2 out of 5 samples /25g) in frozen chicken kebab from Poland in Poland

RASFF – Salmonella enterica ser. Enteritidis (in 3 out of 5 samples /25g) in chilled chicken meat from Poland in Poland

RASFF – Salmonella (presence /25g) in black pepper from Brazil in Germany

RASFF – Salmonella enterica ser. Livingstone (presence /25g) in chilled minced chicken from Poland in Lithuania

RASFF – Salmonella (presence /25g) in chilled cooked shrimps from the Netherlands in Belgium

RASFF – Salmonella enterica ser. Enteritidis (in 5 out of 5 samples /25g) in chilled poultry meat from Poland in Poland

RASFF – Salmonella enterica ser. Enteritidis in frozen chicken thighs from Poland in the Netherlands

RASFF – Salmonella (presence /25g) in organic sesame seeds from Uganda in the Netherlands

RASFF – Salmonella (IIIb /25g) in chilled Nile perch (Lates niloticus) fillets from Tanzania in Germany

RASFF – Salmonella (presence /25g) in fresh chicken breast fillets from Poland in the Czech Republic

RASFF – Salmonella enterica ser. Enteritidis (in 2 out of 5 samples /25g) in chilled chicken thighs from Poland in the Czech Republic

RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in chilled chicken breast from Poland in Poland

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, RASFF, Salmonella, Salmonella Sesame Seeds, Uncategorized

RASFF Alerts – Animal Feed – Salmonella – Meat Meal – Dried Pork Haemoglobin- Layer Feed – Dried Silkworm Pupae

Posted on November 22, 2019 by | Leave a comment

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RASFF – Salmonella enterica ser. Infantis (present /25g) in meat meal from Germany in Germany

RASFF – Salmonella (presence) in dried pork haemoglobin from Germany in Poland

RASFF – Salmonella enterica ser. Mbandaka (present /25g) in layer feed from Belgium in Belgium

RASFF – Salmonella (presence /25g) in dried silkworm pupae from India in Germany

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Posted in Animal Feed, Food Micro Blog, Food Microbiology, Food Microbiology Blog, microbial contamination, Microbiology, Salmonella, Uncategorized

Research – Stability of Listeria monocytogenes in wheat flour during extended storage and isothermal treatment

Posted on November 21, 2019 by | Leave a comment

Science Direct

Foodborne pathogens including Salmonella have been implicated in recent recalls of low-water activity (aw) foods, such as peanut butter, almond flour, wheat, flour and dry milk powder, and are primary concerns for the microbiological safety of dry food products. Although there are an increasing number of studies on Salmonella thermal resistance conducted in low-moisture foods, little information is available on Listeria monocytogenes thermal resistance in those products. This study evaluated the survival of L. monocytogenes in wheat flour during long-term storage as well as its thermal resistance in wheat flour equilibrated to aw 0.30, 0.45, and 0.60. L. monocytogenes survived in wheat flour at both aw 0.31 and 0.56 during 6 months of storage at room temperature, with populations decreasing about 2.52 and 6.27 logs at aw 0.31 and 0.56, respectively. Equilibration in low-aw flour enabled L. monocytogenes to become more resistant to thermal treatment. At treatment temperature between 70 and 80 °C, D-values increased with decreasing aw. For aw 0.30. 0.45, and 0.60 (measured at room temperature), respectively, D-value (in min) ranges for 70–80 °C were 37.10–7.08, 17.44–3.13, and 16.85–1.59. The z-values were 12.9, 14.2, and 9.9 °C for aw 0.30, 0.45, and 0.60, respectively. These data highlight the need for vigilance when processing dry foods, and provide valuable information for the industry to validate thermal processing for control of L. monocytogenes in low-moisture foods. This study also offers insight into the development of thermal inactivation strategies to control L. monocytogenes and other foodborne pathogens in foods with similar matrices.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Technology, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Research, Salmonella, Technology, Uncategorized

USA- Romaine in the cross-hairs – FDA to test lettuce for pathogens

Posted on November 20, 2019 by | Leave a comment

Food Poison Journal

Image CDC

The FDA is conducting a small, focused assignment to collect samples of raw agricultural commodity (RAC) romaine lettuce to test for Salmonella spp. and pathogenic Escherichia coli (also known as Shiga Toxin-producing E. coli or STEC), microbial hazards repeatedly linked to foodborne illnesses associated with romaine lettuce consumption. The assignment begins this month (November 2019) and is expected to last one year.

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Posted in E.coli, E.coli O157, E.coli O157:H7, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, microbial contamination, Microbiology, Salmonella, STEC, STEC E.coli, Uncategorized

USA -Quest Beef Cat Food Recalled For Possible Salmonella

Posted on November 20, 2019 by | Leave a comment

Food Poisoning Bulletin

Go Raw, LLC is recalling its 2 pound frozen bags of Quest Beef Cat Food for possible Salmonella contamination. No illnesses have been reported to date in connection with this issue.

The Quest Beef Cat Food is sold in 2 pound bags, and has the UPC number UPC 6-91730-17101-8 with lot number N128. The Minnesota Department of Agriculture took a sample of the product and tested it for Salmonella; it tested positive.

The firm conducted its own test and it was negative. But, Salmonella may not be evenly distributed throughout the cat food, which is typical, which explains the discrepancy.

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Posted in Animal Feed, Food Micro Blog, Food Microbiology, Food Microbiology Blog, microbial contamination, Microbiology, Salmonella, Uncategorized

Research -First report of Escherichia coli O157:H7 in ready-to-eat sushi.

Posted on November 19, 2019 by | Leave a comment

Europe PMC

AIMS:The aim of this study was to evaluate the microbiological quality of commercially prepared ready-to-eat (RTE) sushi by enumerating aerobic mesophilic bacteria (AMB) and thermotolerant coliforms (TC) and detecting Escherichia coli and Salmonella ssp. An isolate was identified as E. coli O157:H7 which was evaluated for its virulence and antimicrobial resistance profiling as well as its ability to form biofilms on stainless steel. METHODS AND RESULTS:There were four sampling events in seven establishments, totalling 28 pools of sushi samples. Mean AMB counts ranged between 5·2 and 7·7 log CFU per gram. The enumeration of TC varied between 2·1 and 2·7 log MPN per gram. Salmonella ssp. were not detected, and one sample was positive for E. coli and was identified as E. coli O157:H7. To the best of our knowledge, this is the first report of E. coli O157:H7 in sushi samples in the world literature. This isolate presented virulence genes stx1, stx2, eae and hlyA. It was also susceptible to 14 antimicrobials tested and had the ability to form biofilms on stainless steel. CONCLUSIONS:There is a need to improve the good hygiene practices adopted in establishments selling sushi in the city of Pelotas, Brazil. In addition, the isolated E. coli O157:H7 carries a range of important virulence genes being a potential risk to consumer health, as sushi is a RTE food. This isolate also presents biofilm formation ability, therefore, may trigger a constant source of contamination in the production line of this food. SIGNIFICANCE AND IMPACT OF THE STUDY:The increase in the consumption of sushi worldwide attracts attention regarding the microbiological point of view, since it is a ready-to-eat food. To our knowledge, this was the first time that E. coli O157:H7 was identified in sushi samples.

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Posted in E.coli, E.coli O157, E.coli O157:H7, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Pathogen, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Research, Salmonella, STEC, STEC E.coli, Uncategorized

USA -Stater Bros. Ground Beef Linked to Salmonella Dublin Outbreak

Posted on November 18, 2019 by | Leave a comment

Food Poisoning Bulletin

The USDA has posted a recall notice for Central Valley Meat Co.’s Stater Bros. ground beef that links that product to a deadly Salmonella Dublin outbreak that has sickened at least 10 people in 6 states. The notice states, “Working in conjunction with the Centers for Disease Control and Prevention (CDC), and state and local public health partners, FSIS determined that there is a link between ground beef products from Central Valley Meat Co., Inc., and this illness cluster.”

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

USA -Central Valley Meat Co., Inc. Recalls Ground Beef Products Due to Possible Salmonella Dublin Contamination

Posted on November 18, 2019 by | Leave a comment

FSIS

EDITOR’S NOTE: FSIS and our public health partners, including the Centers for Disease Control and Prevention (CDC) and state public health officials, are investigating a Salmonella Dublin outbreak. Please note that FSIS is continuing to investigate illnesses associated with this outbreak and their sources and additional product may be recalled.

WASHINGTON, Nov. 15, 2019 – Central Valley Meat Co., Inc., a Hanford, Calif. establishment, is recalling approximately 34,222 pounds of ground beef products that may be contaminated with Salmonella Dublin, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The ground beef items were produced on July 23, 2019. The following products are subject to recall: [View Labels (PDF only)]

  • 1-lb. chub packages of “STATER BROS. 100% PURE GROUND BEEF 96% LEAN 4% FAT” with lot 2049 on the retail label; lot 19204 on the case label; and Use By 08-14-19.
  • 2-lb. chub packages of “STATER BROS. 100% PURE GROUND BEEF 93% LEAN 7% FAT” with lot 2049 on the retail label; lot 19204 on the case label; and Use By 08-14-19.
  • 20-lb. cases containing “STATER BROS 93/7 Ground Beef 10# Chub 10 Lb. Chubs/ 2 Count” with lot 19204 on the case label and Use By 08-14-19.

The products subject to recall bear establishment number “EST. 6063A” printed on the retail labels next to the lot number and inside the USDA mark of inspection on the case labels. These items were shipped to retail locations in California.

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, FSIS, Salmonella, Uncategorized, USDA

Research -Radiofrequency pasteurization process for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 on ground black pepper

Posted on November 15, 2019 by | Leave a comment

Science Direct

Abstract

Salmonella persistence in ground black pepper has caused several foodborne outbreaks and created public concern about the safety of low water activity (aw) foods. In this study, radiofrequency (RF) processing was evaluated for pasteurization of ground black pepper. Stability and homogeneity tests were done for both Salmonella spp. and E. faecium during moisture equilibration before RF heating to evaluate the inoculation method. Moisture content of samples were conditioned such that the final moisture content after RF heating reached the optimal storage moisture. RF heating was shown to provide more than 5.98 log CFU/g reduction for Salmonella spp. and the reduction of 3.89 log CFU/g for E. faecium with a 130 s of treatment time. The higher thermal resistance of E. faecium indicated its suitability as surrogate for Salmonella spp. during RF heating of ground black pepper. Piperine, total phenolics, volatile compounds, and antioxidant activity were assessed as quality parameters for ground black pepper. The results demonstrated that the RF processing provided effective inactivation of Salmonella spp. with insignificant (p > 0.05) quality deterioration.

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Posted in Enterococcus, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Technology, microbial contamination, Microbiology, Research, Salmonella, Technology, Uncategorized