Category Archives: Salmonella

RASFF Alerts – Salmonella – Chicken Fillets – Sesame Paste – Chicken Meat – Black Pepper – Sesame Seeds – Pork Trimmings – Halal Chicken Thighs – Chicken Legs

Posted on November 15, 2019 by | Leave a comment

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RASFF -Salmonella enterica ser. Enteritidis (presence /25g) in frozen chicken fillets from Poland in Slovakia

RASFF -Salmonella (presence /25g) in sesame paste from Syria in Germany

RASFF -Salmonella enterica ser. Enteritidis (presence /25g) and Salmonella enterica ser. Infantis (presence /25g) in chilled chicken meat from Poland in Italy

RASFF -Salmonella (presence /25g) in black pepper from Brazil, manufactured in China in Germany

RASFF -Salmonella (presence /25g) in sesame seeds from Sudan in Greece

RASFF -Salmonella (presence /25g) in pork trimmings from Germany in Sweden

RASFF -Salmonella (presence /25g) in frozen halal chicken thighs from Belgium in Italy

RASFF -Salmonella enterica ser. Kentucky (presence /25g) in chilled chicken from Poland in Latvia

RASFF -Salmonella enterica ser. Senftenberg (presence /25g) in chilled chicken leg quarters from Poland in Latvia

RASFF -Salmonella (presence /25g) in black pepper from Vietnam 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 Alert – Animal Feed – Salmonella – Soybean Cakes

Posted on November 15, 2019 by | Leave a comment

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RASFF -Salmonella enterica ser. Haifa (presence /25g) in soybean cakes from Ukraine in  Austria

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

Research – Searching for high pressure processing parameters for Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes reduction in Concord grape juice

Posted on November 14, 2019 by | Leave a comment

Research Gate

Purpose High pressure processing (HPP) has been widely used for high-acid (pH<4.6) juices. The purpose of this study was to investigate optimal parameters aimed at achieving 5-log reduction of the pathogens of reference in Concord grape juice (pH 3.39). Design/methodology/approach Grape juice was inoculated with five strain cocktails of Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes . In total, 11 trials were carried out based on a Central Composite Rotational Design (CCRD). The pressure ( P ), ranging from 319 to 531 MPa, and dwell time ( t ), from 35 to 205 s, were tested. The performance of the combinations ( P × t ) was evaluated by pathogen challenge microbiological assays. Findings E. coli O157:H7 was more resistant to HPP than S. enterica . L. monocytogenes did not grow in unprocessed juice (before HPP). Findings demonstrated that moderate pressures (~400 MPa) and short dwell times (~2 min) were effective in achieving a greater than 5-log reduction in the pathogens of reference. Practical implications Because the maintenance costs of equipment exponentially increase with pressure beyond 600 MPa, significant reductions in process pressure are highly desirable. Originality/value The results of this study can supplement the dearth of information on the applicability of high pressure as a Concord grape juice processing technology in terms of the pathogens inactivation. Furthermore, the use of a cocktail of five strains of pathogens inoculated in Concord grape juice to challenge different HPP parameters has not been reported.

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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, Food Technology, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Research, Salmonella, Technology, Uncategorized

USA – Foodborne illness source attribution estimates for 2017 for Salmonella, Escherichia coli O157, Listeria monocytogenes, and Campylobacter

Posted on November 14, 2019 by | Leave a comment

CDC

Image CDC

 

Executive Summary
Each year in the United States an estimated 9 million people get sick, 56,000 are hospitalized, and 1,300 die of foodborne disease caused by known pathogens. These estimates help us understand the scope of this public health problem. However, to develop effective prevention measures, we need to understand the types of
foods contributing to the problem. The Interagency Food Safety Analytics Collaboration (IFSAC) is a tri-agency group created by the Centers for Disease Control and Prevention (CDC), the U.S. Food and Drug Administration (FDA), and the U.S. Department
of Agriculture’s Food Safety and Inspection Service (USDA-FSIS). IFSAC developed a method to estimate the sources of foodborne illness using outbreak data from 1998 through the most recent year for four priority pathogens: Salmonella, Escherichia coli O157, Listeria monocytogenes, and Campylobacter. IFSAC described this method and the estimates for 2012 in a report and at a public meeting. IFSAC derived the estimates for 2017 using the same method used for the 2012 estimates, with some modifications. The data came from 1,329 foodborne disease outbreaks that occurred from 1998 through 2017 and for which each confirmed or suspected implicated food fell into a single food category. The method relies most heavily on the most recent five years of outbreak data (2013 – 2017). Foods are categorized using a scheme IFSAC created to classify foods into 17 categories that closely align with the U.S. food regulatory agencies’ classification needs.

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

USA – Gainesville Salmonella Outbreak Sickens 47 People in Florida

Posted on November 13, 2019 by | Leave a comment

Food Poisoning Bulletin

A Gainesville, Salmonella outbreak has sickened at least 47 people in Florida, according to news reports. The Department of Health in Alachua County first became aware of this outbreak on November 4, 2019.

The source of the illnesses seems to be box lunches that were prepared by a local religious or cultural community. A specific food has not yet been linked to the illnesses.

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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, Salmonella, Uncategorized

Australia – Fifteen people Australia-wide hit with Salmonella after Core Powerfoods recall

Posted on November 13, 2019 by | Leave a comment

7 News.com

Fifteen people have been struck with salmonella following a national recall of frozen meals sold at Coles and IGA supermarkets.

Core Powerfoods issued a recall of their frozen meals, including the 310g or 350g Going Nuts, Deep South Chilli, Muay Thai Meatballs, Holy Meatballs, Naked Chicken, Seismic Chicken, Old School, and Smokey Mountain Meatballs.

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

Research -Synergistic effect of steam and lactic acid against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes biofilms on polyvinyl chloride and stainless steel

Posted on November 9, 2019 by | Leave a comment

Science Direct

Abstract

This study was designed to investigate the individual and combined effects of steam and lactic acid (LA) on the inactivation of biofilms formed by Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on polyvinyl chloride (PVC) and stainless steel. Six day old biofilms were developed on PVC and stainless steel coupons by using a mixture of three strains each of three foodborne pathogens at 25 °C. After biofilm development, PVC and stainless steel coupons were treated with LA alone (immersed in 0.5% or 2% for 5 s, 15 s, and 30 s), steam alone (on both sides for 5, 10, and 20 s), and the combination of steam and LA. The numbers of biofilm cells of the three foodborne pathogens were significantly (p < 0.05) reduced as the amount of LA and duration of steam exposure increased. There was a synergistic effect of steam and LA on the viability of biofilm cells of the three pathogens. For all biofilm cells of the three foodborne pathogens, reduction levels of individual treatments ranged from 0.11 to 2.12 log CFU/coupon. The combination treatment of steam and LA achieved an additional 0.2 to 2.11 log reduction compared to the sum of individual treatments. After a combined treatment of immersion in 2% LA for 15 s or 30 s followed by exposure to steam for 20 s, biofilm cells of the three pathogens were reduced to below the detection limit (1.48 log). From the results of this study, bacterial populations of biofilms on PVC coupons did not receive the same thermal effect as on stainless steel coupons. Effectiveness of steam and LA may be attributed to the difference between Gram-negative and Gram-positive characteristics of the bacteria studied. The results of this study suggest that the combination of steam and LA has potential as a biofilm control intervention for food processing facilities.

 

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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, Food Technology, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Research, Salmonella, Technology, Uncategorized

RASFF Alerts – Salmonella – Marinated Chicken Fillets – Black Pepper – Chicken Burger – Tahini – Almonds – Sesame Seeds -Chicken Breast – Breaded Chicken Fillets – Frozen Frogs Legs – Chicken Legs – Pistachio Kernels – Walnuts- Beef Patty -Turkey Meat

Posted on November 8, 2019 by | Leave a comment

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RASFF – Salmonella (presence /25g) in frozen marinated chicken fillets from Brazil in the Netherlands

RASFF – Salmonella enterica ser. Newport (presence /25g) in black pepper from Brazil in Germany

RASFF – Salmonella (presence /25g) in chilled chicken burger from Belgium in Belgium

RASFF – Salmonella (presence /25g) in tahini from Mexico in the UK

RASFF – Salmonella (presence /25g) in almonds from the United States in Austria

RASFF – Salmonella (presence in 1 out of 5 samples /25g) in sesame seeds from Sudan in Greece

RASFF – Salmonella enterica ser. Infantis (presence /25g) and Salmonella enterica ser. Newport (presence /25g) in chilled chicken breast from Poland in the Czech Republic

RASFF – Salmonella enterica ser. Infantis (present /25g) in frozen breaded chicken fillets from Poland in Ireland

RASFF – Salmonella enterica ser. Potsdam (presence /25g) and Salmonella enterica ser. Wandsworth (presence /25g) in frozen frog legs from Vietnam in Germany

RASFF – Salmonella enterica ser. Javiana (presence /25g) in black pepper from Brazil in Germany

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

RASFF – Salmonella enterica ser. Enteritidis (in 1 out of 5 samples /25g) in chilled chicken leg quarters from Poland in Latvia

RASFF – Salmonella enterica ser. Infantis (presence /25g) and Salmonella enterica ser. Saintpaul (presence /25g) in black pepper from Brazil in Germany

RASFF – Salmonella in pistacho kernels with raw material from Iran, packaged in Switzerland, via the Netherlands in Germany

RASFF – Salmonella (presence) in walnuts in shell from Hungary in Germany

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

RASFF – Salmonella enterica ser. Havana (presence /25g) and Salmonella enterica ser. Meleagridis (presence /25g) in frozen beef patty from Lithuania in Finland

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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, RASFF, Salmonella, Salmonella Sesame Seeds, Uncategorized

RASFF Alert – Animal Feed – Salmonella – Fish Meal

Posted on November 8, 2019 by | Leave a comment

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RASFF – Salmonella enterica ser. Montevideo (presence /25g) in fishmeal from the United States in Greece

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

Canada-Fromagerie Bergeron Gouda Curls Recalled For Possible Salmonella

Posted on November 8, 2019 by | Leave a comment

Food Poisoning Bulletin

Fromagerie Bergeron Gouda Curls and “Le Popularie” are being recalled from the marketplace in Canada for possible Salmonella contamination. No illnesses have been reported to date in connection with these recalled products.

The recalled sausages are all Fromagerie Bergeron brand. You can see the long list of recalled products, along with the package sizes, UPC numbers, and codes at the CFIA web site. The recalled products include Brins de Gouda Gouda Curls, Brins de Gouda (Refrigere), Brins de Gouda (Poutine fraiche), and Le Populaire. in various sizes. You can also see pictures of the recalled products at the CFIA web site.

Fromagerie Bergeron Gouda Curls Recalled For Possible Salmonella

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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