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Outpost Natural Foods is recalling certain products made at their central production facility which is located at the same address but separate from the Bay View store.
Sample batches for the State Department of Agriculture, Trade and Consumer Protection tested positive for Salmonella bacteria. The ready to eat products affected are:
cold salads, pizzas, wraps, ready-to-heat entrees such as burritos, pot pies, savory turnovers, select hot bar items and Outpost labeled bakery items.
Canadian Journal of Microbiology
Probiotics have become one of the potential solutions to global restriction on antibiotic use in food animal production. Bacillus species have been attractive probiotics partially due to their long-term stability during storage. In this study, 200 endospore-forming bacteria isolates were recovered from sourdough and the gastrointestinal tract (GIT) of young broiler chicks. Based on the production of a series of exoenzymes and survivability under stress conditions similar to those in the poultry GIT, 42 isolates were selected and identified by 16S rRNA gene sequencing. Seven strains with a profile of high enzymatic activities were further evaluated for sporulation efficiency, biofilm formation, compatibility among themselves (Bacillus spp.), and antagonistic effects against three bacteria pathogenic to poultry and humans: Enterococcus cecorum, Salmonella enterica, and Shiga-toxin-producing Escherichia coli. The strains from sourdough were identified as Bacillus amyloliquefaciens whereas the ones from the chicks’ GIT were Bacillus subtilis. These strains demonstrated remarkable potential as probiotics for poultry.
Posted in Bacillus, Salmonella, Uncategorized
The purpose of this study was to inactivate Escherichia coli O157:H7, SalmonellaTyphimurium, and Listeria monocytogenes by continuous-type pulsed ohmic heatingin buffered peptone water (BPW) and tomato juice. First, BPW inoculated with the three pathogens were treated at different flow rates (0.2–0.4 LPM) and treatment voltages (9.43–12.14 Vrms/cm). Both heating rate of BPW and reduction rates of pathogens increased corresponding to decreased flow rate. Accordingly, higher numbers of pathogens survived at a higher flow rate (0.4 LPM). Increasing treatment voltage was an effective way to inactivate pathogens at 0.4 LPM, but the heating rate overly accelerated with increasing voltage adversely affecting food quality. Alternatively, increasing initial temperature by preheating can help inactivate pathogens in the early treatment stage without affecting heating rate. From the BPW experiments, we identified that treatment conditions such as flow rate, voltage, and initial temperature are important factors determining pathogen inactivation performance of continuous-type ohmic heating. When applied to tomato juice, 5 log reductions of all three pathogens were achieved by applying 12.14Vrms/cm ohmic heating with 0.2 LPM flow rate after preheating sample to 50 °C with a water bath. Quality aspects of color and lycopene content were observed, and a∗ and b∗ values decreased after treatment. Because preheating with additional equipment is inconvenient and occupies valuable space, we developed sequential three cylinder type ohmic heating. By applying the developed sequential ohmic heating, 5 log reductions were achieved for all three pathogens without preheating under the same treatment conditions. Therefore, we concluded that sequential continuous-type ohmic heating can be used utizied effectively to control foodborne pathogensby the juice industry.
RASFF – Salmonella (presence /25g) in frozen chicken skewer from Germany in Germany
RASFF – Salmonella enterica ser. Infantis (in 4 out of 5 samples /25g) in frozen chicken meat preparation from Spain in France
RASFF – Salmonella (presence /25g) in dried parsley from Egypt, via Latvia in Poland
RASFF – Salmonella (presence /25g) in chilled pork meat from Spain in Italy
RASFF – Salmonella enterica ser. Typhimurium (presence /25g) in chilled turkey meat products from France in France
RASFF – Salmonella (presence /25g) and high count of Escherichia coli (1500 CFU/g) in betel leaves from Malaysia in the UK
RASFF – Salmonella enterica ser. Enteritidis (present /25g), Salmonella enterica ser. Indiana (present /25g) and Salmonella group C1 (present /25g) in chicken carcasses from Poland, from chickens reared in Czech Republic in Poland
RASFF – Salmonella enterica ser. Typhimurium (presence /25g) in chilled and frozen chicken meat from France in France
RASFF – Salmonella enterica ser. Typhimurium (presence /25g) in frozen raw chicken fillets from the Netherlands in the Netherlands
RASFF – Salmonella enterica ser. Infantis (presence /25g) in chilled chicken breast from Poland in the Czech Republic
RASFF – Salmonella enterica ser. Typhimurium (presence /25g) in chilled turkey meat from Poland in Poland
RASFF – Salmonella (in 1 out of 5 samples /25g) in betel leaves from India in the UK
RASFF – Salmonella (presence /25g) in frozen tuna chunk from Vietnam in the Netherlands
RASFF – Salmonella (presence /25g) in duck carcasses from Poland from animals reared in the Czech Republic in Poland
RASFF – Salmonella (presence /25g) in duck carcasses from Poland from animals reared in the Czech Republic in Poland
RASFF – Salmonella (in 1 out of 5 samples /25g) in chilled boneless chicken legs from Poland in the Czech Republic
RASFF – Salmonella (presence) in organic elderflowers from Albania in Germany
RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in chilled poultry meat from Poland in Poland
RASFF – Salmonella (presence /25g) in organic ginger slices from Uganda in the UK
RASFF – Salmonella (in 1 out of 5 samples /25g) in sesame seeds from Sudan in Greece
RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in chilled chicken thighs from Belgium in the Netherlands
RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in chilled chicken meat from chickens reared in the Czech Republic and slaughtered in Poland in Poland
RASFF – Salmonella enterica ser. Montevideo (presence /25g), Salmonella enterica ser. Urbana (presence /25g) and Salmonella enterica ser. Worthington (presence /25g) in sesame seeds from Nigeria in Germany
RASFF – Salmonella enterica ser. Sandiego (presence /25g) in black pepper from Brazil in Germany
RASFF – Salmonella (presence /25g) in raw milk Roquefort cheese from France in France
Nassau County Department of Health is investigating a cluster of cases of salmonellosis associated with people who consumed food or drink at the restaurant Brixx and Barley, located at 152 West Park Ave in Long Beach, NY. Potential exposures to Salmonella at the restaurant could date back to early July. Nassau County Department of Health has closed Brixx and Barley while the investigation as to the source of Salmonella is investigated.
Following last year’s widespread E.coli O157 outbreak involving romaine lettuce linked to the Yuma, Arizona growing region (Spring 2018), FDA launched a sampling assignment to test romaine lettuce for pathogenic Shiga toxin-producing Escherichia coli (STEC) and Salmonella spp. The microbiological surveillance samplingbegan on December 18, 2018 in the Yuma region and focused on 26 commercial coolers and cold storage facilities to allow FDA to sample multiple farms from several locations at once. The agency collected and tested a total of 188 samples for both pathogens. It did not detect Salmonella in any sample; STEC was detected in one sample, but additional analysis found that the bacteria was not pathogenic.
“The findings of this assignment suggest that there was no widespread Salmonella or STEC contamination of romaine lettuce from the Yuma growing region during the period when sampling occurred. As a next step, the FDA is working with leafy green stakeholders in the Yuma region to consider a longer-term environmental study to identify and control risks that will prevent future outbreaks, with the ultimate goal of protecting consumers. – FDA
The point of the sampling assignment was to determine whether target pathogens were present, and if so, to respond quickly before contaminated products reached consumers.
Posted in E.coli, E.coli O157, E.coli O157:H7, food contamination, food handler, 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, Food Toxin, Salmonella, Uncategorized
Dog Goods USA LLC of Tobyhanna, PA joins the list of companies involved in a federal and state investigation regarding contaminated pig ear dog treats that are likely responsible for a multistate, multidrug-resistant Salmonella outbreak.
Dog Goods USA LLC has recalled its Chef Toby Pig Ears Treats because they have the potential to be contaminated with Salmonella, according to a notice posted by the Food and Drug Administration. The Centers for Disease Control and Prevention is working with the FDA and several state agencies on the outbreak investigation.
According to the recall notice, the affected product includes non-irradiated bulk and packaged pig ears branded Chef Toby Pig Ears, due to potential Salmonella contamination.
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Chia seeds provide a suitable environment for microorganisms. However, it is difficult to disinfect these seeds with water and/or chemical disinfectant solutions because the mucilage in the seeds can absorb water and consequently form gels. High-intensity light pulses (HILP) is one of the most promising emerging technologies for inactivating microorganisms on surfaces, in clear liquids and beverages, and on solid foods. The aim of this work was to evaluate the effect of HILP on SalmonellaTyphimurium in culture medium (in vitro tests) and inoculated onto chia seeds (in vivo tests). HILP was effective against Salmonella Typhimurium under both conditions: 8 s of treatment (10.32 J/cm2) resulted in a 9-log reduction during in vitro tests, and 15 s of treatment (19.35 J/cm2) resulted in a 4-log reduction on the inoculated chia seeds. Salmonella Typhimurium inactivation kinetics were accurately described using the Weibull model (R2 > 0.939). These results indicate that the use of HILP for microbial inactivation on seeds could generate products suitable for human consumption.
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Decontamination of chia seeds is complex because of rapid formation of gel on the seeds.
HILP was effective against Salmonella Typhimurium in vitro and on chia seeds.
The Weibull model appropriately described Salmonella Typhimurium inactivation curves.
HILP is a promising emerging technology for eliminating pathogens from chia seeds.
FoodWorld 