RASFF – Salmonella (O:7 in 2 out of 5 samples /25g) in fishmeal from South Africa, via Denmark in Germany
RASFF – Salmonella enterica ser. Montevideo (presence /25g) in rabbit meal from France in Belgium
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Category Archives: Salmonella
USA – Outbreak of Salmonella Infections Linked to Butterball Brand Ground Turkey
This outbreak appears to be over. People should always handle and cook turkey safely. Get CDC’s tips to prevent foodborne illness from turkey.
- On March 13, 2019, Butterball, LLC in Mount Olive, North Carolina recalled external icon approximately 78,164 pounds of raw ground turkey products because they may have been contaminated with Salmonella Schwarzengrund.
- Recalled ground turkey products were produced on July 7, 2018 and were shipped to institutional and retail locations nationwide.
- Products were labeled with the establishment number “EST. P-7345” inside the USDA mark of inspection.
- Visit the USDA-FSIS website for a list of recalled products external icon.
- Institutions, restaurants, and retailers should not serve or sell recalled turkey products and should check food storage and freezers for them.
- If possible, retailers who received recalled turkey products should contact their customers to alert them of the recall.
- Consumers should check their homes for Butterball brand ground turkey labeled with the establishment number “EST. P-7345” with a sell or freeze by date of 7/26/18. Visit the USDA-FSIS website for a list of recalled products external icon.
- Do not eat recalled ground turkey. Return it to the store or throw it away.
- Contact a healthcare provider if you think you got sick from eating recalled ground turkey.
- In general, consumers and restaurants should always handle and cook ground turkey safely to avoid foodborne illness. It is important to handle and prepare all ground turkey products carefully.
Final Outbreak Information
- As of May 7, 2019, this outbreak appears to be over.
- A total of 7 people infected with the outbreak strain of Salmonella Schwarzengrund were reported from 3 states.
- Illnesses started on dates ranging from December 19, 2018 to March 16, 2019.
- One person was hospitalized. No deaths were reported.
- Epidemiologic and laboratory evidence indicated that ground turkey produced by Butterball, LLC was the likely source of this outbreak.
- On March 13, 2019, Butterball, LLC recalled external icon approximately 78,164 pounds of ground turkey products that may have been contaminated with Salmonella Schwarzengrund.
Posted in CDC, food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, outbreak, Salmonella, Uncategorized
Information – Advice CDC – Do not rinse chicken!
Americans eat more chicken every year than any other meat. Chicken can be a nutritious choice, but raw chicken is often contaminated with Campylobacter bacteria and sometimes with Salmonella and Clostridium perfringens bacteria. If you eat undercooked chicken or other foods or beverages contaminated by raw chicken or its juices, you can get a foodborne illness, which is also called food poisoning.
That’s why it’s important to take special care when handling and preparing chicken.
Posted in Campylobacter, Clostridium perfringens, food contamination, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, Food Safety, Food Testing, Food Toxin, foodborne disease, Foodborne Illness, Salmonella, Uncategorized
Canada – Updated Food Recall Warning – Feeding Change brand Young Thai Coconut Meat recalled due to Salmonella
Recall details
Ottawa, May 7, 2019 – The food recall warning issued on May 3, 2019 has been updated to include additional product information. This additional information was identified during the Canadian Food Inspection Agency’s (CFIA) food safety investigation.
FeedingChange Canada is recalling Feeding Change brand Young Thai Coconut Meat from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled product described below.
Recalled products
| Brand Name | Common Name | Size | Code(s) on Product | UPC |
|---|---|---|---|---|
| Feeding Change | Young Thai Coconut Meat | 454 g | All Best By dates from MAY 25 2020 up to and including JUN 26 2020 | 0 91037 12927 7 |
Australia – Port Stephens Eggs – Recall Salmonella
What are the defects?
The recall is due to potential microbial (Salmonella enteritidis) contamination.
What are the hazards?
Food products contaminated with Salmonella enteritidis may cause illness if consumed.
What should consumers do?
Consumers should not eat these products and should return the products to the place of purchase for a full refund.
Any consumers concerned about their health should seek medical advice.
For further information, please contact Port Stephens Eggs on 02 4982 1218
Australia – Australia recalls frozen desserts linked to Salmonella outbreak in Canada
Image CDC
Frozen profiteroles and eclairs from Thailand linked to a Salmonella outbreak in Canada have also been sold in Australia.
Three deaths and 76 cases have been reported across seven provinces, according to the Public Health Agency of Canada (PHAC) in an update from the two deaths and 73 lab-confirmed cases of Salmonella Enteritidis infections reported previously.
In Australia, Mountain Mist Eclairs and Profiteroles with a use by date of February 1, 2020, were recalled after being sold at Foodlands, Tony and Mark’s, Chapley’s and Romeo’s in South Australia from April 1 to May 1, 2019.
Jessica Voivenel, a media adviser at SA Health, told Food Safety News that the agency was not aware of any illnesses connected to the recall.
Canada – Updated Food Recall Warning – Feeding Change brand Young Thai Coconut Meat recalled due to Salmonella
Recall details
Ottawa, May 3, 2019 – The food recall warning issued on May 1, 2019 has been updated to include additional distribution information. This additional information was identified during the Canadian Food Inspection Agency’s (CFIA) food safety investigation.
Feeding Change Canada is recalling Feeding Change brand Young Thai Coconut Meat from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled product described below.
Recalled products
| Brand Name | Common Name | Size | Code(s) on Product | UPC |
|---|---|---|---|---|
| Feeding Change | Young Thai Coconut Meat | 454 g | Best By : JUN 01 2020 CM 152181A Best By : JUN 13 2020 CM 164181A Best By : JUN 14 2020 CM 165181A Best By : JUN 18 2020 CM 169181A |
0 91037 12927 7 |
Research – Antibacterial Effects of Phytic Acid against Foodborne Pathogens and Investigation of Its Mode of Action
| ABSTRACT |
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This study investigated the antimicrobial mechanism of phytic acid (PA) and its antibacterial effects in combination with ethanol. The MIC of PA on Escherichia coli ATCC 11229, Staphylococcus aureus ATCC 6538P, Bacillus subtilis ATCC 6633, and Salmonella Typhimurium CICC 27483 were 0.24, 0.20, 0.26, and 0.28% (w/w), respectively. E. coli ATCC 11229 and S. aureus ATCC 6538P were selected to investigate the mechanism of PA by analyzing its effects at 1/2MIC and at MIC on the cell morphology, intracellular ATP, and cell membrane integrity. Environmental scanning electron microscope images revealed that PA was able to change the cell morphology and disrupt the intercellular adhesion. PA retarded bacterial growth and caused cell membrane dysfunction, which was accompanied by decreased intracellular ATP concentrations. Flow cytometry analysis further revealed that almost all the bacterial cells were damaged after treatment with PA at its MIC for 2 h. Moreover, PA has a synergistic antimicrobial ability when used in combination with ethanol. These results suggested that PA is effective in inhibiting growth of foodborne pathogens mainly by the mechanism of cell membrane damage and to provide a theoretical basis for the development of natural antimicrobial agents in the food industry.
Research – Growth of Salmonella and Other Foodborne Pathogens on Inoculated Inshell Pistachios during Simulated Delays between Hulling and Drying
| ABSTRACT |
|---|
During harvest, pistachios are hulled, separated in water into floater and sinker streams (in large part on the basis of nut density), and then dried before storage. Higher prevalence and levels of Salmonella were previously observed in floater pistachios, but contributing factors are unclear. To examine the behavior of pathogens on hulled pistachios during simulated drying delays, floater and sinker pistachios collected from commercial processors were inoculated at 1 or 3 log CFU/g with cocktails of Salmonella and in some cases Escherichia coli O157:H7 or Listeria monocytogenes and incubated for up to 30 h at 37°C and 90% relative humidity. Populations were measured by plating onto tryptic soy agar and appropriate selective agars. In most cases, no significant growth (P > 0.05) of Salmonella was observed in the first 3 h after inoculation in hulled floaters and sinkers. Growth of Salmonella was greater on floater pistachios than on corresponding sinkers and on floater pistachios with ≥25% hull adhering to the shell surface than on corresponding floaters with <25% adhering hull. Maximum Salmonella populations (2 to 7 log CFU/g) were ∼2-log higher on floaters than on corresponding sinkers. The growth of E. coliO157:H7 and Salmonella on hulled pistachios was similar, but a longer lag time (approximately 11 h) and significantly lower maximum populations (4 versus 5 to 6 log CFU/g; P < 0.05) were predicted for L. monocytogenes. Significant growth of pathogens on hulled pistachios is possible when delays between hulling and drying are longer than 3 h, and pathogen growth is enhanced in the presence of adhering hull material.
| HIGHLIGHTS |
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Foodborne pathogens multiplied on undried inshell pistachios.
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Pathogen growth was greater when hull material was present.
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Drying delays of >3 h led to significant increases in pathogen populations.
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Managing drying delays will reduce the risk for growth of foodborne pathogens.
Research – Atmospheric Cold Plasma and Peracetic Acid–Based Hurdle Intervention To Reduce Salmonella on Raw Poultry Meat
| ABSTRACT |
|---|
In Canada, Salmonella-related foodborne illness accounts for more than 88,000 cases annually. Poultry products represent one of the major vectors for the zoonotic transmission of Salmonella. The majority of the current disinfection strategies that are applied in the poultry industry involve the use of diverse chemical antimicrobial agents; however, knowledge about the efficacy of novel antimicrobial technologies such as atmospheric cold plasma (ACP) and the potential of hurdle interventions is very limited. The objective of this study was to evaluate the synergetic effect of ACP and peracetic acid (PAA) as a hurdle antimicrobial intervention to reduce Salmonella enterica Typhimurium on raw poultry meat. Raw poultry meat samples were inoculated with Salmonella Typhimurium followed by the application of different treatments consisting of ACP and PAA (100 and 200 ppm) alone as well as in combination. Different hurdle interventions using PAA and ACP treatments resulted in significant (P ≤ 0.05) reductions in Salmonella Typhimurium, ranging from 2.3 to 5.3 log CFU/cm2, in comparison to PAA treatments alone with 100 or 200 ppm or ACP treatment alone, resulting in the reduction of Salmonella populations by 0.6, 1.3, and 2.3 CFU/cm2, respectively. Treatments involving application of PAA followed immediately by ACP and ACP followed by PAA resulted in the highest (P ≤ 0.05) reduction in Salmonella by 4.7 and 5.3 log CFU/cm2, respectively. Transmission electron microscopy images indicated that combined treatments resulted in destruction of Salmonella cells with visible cellular deformation and loss of cellular integrity. Color and moisture content of poultry meat samples were affected; thus, for large-scale application, further research needs to be done for optimizing this hurdle intervention. In conclusion, this study demonstrates the synergistic effect of ACP and PAA and its potential application for the safety of poultry products.
