A case of Salmonella food poisoning in Minnesota has prompted the state to issue a consumer advisory for Woody’s Pet Food Deli Raw Free Range Turkey Pet food. The case is part of the multistate Salmonella Reading outbreak that is linked to raw turkey that has sickened at least 216 people. That outbreak is ongoing.
Posted in Salmonella, Uncategorized
Scotland’s Rural College (SRUC) and partners, in collaboration with public analysis laboratories, will conduct a comprehensive survey of the microbiological pathogens STEC (Shiga toxin-producing E. coli), Campylobacter, Salmonella and hygiene indicator organisms (generic E. coli and aerobic colony counts) in minced beef across Scotland. All of the pathogens detected and a subset of 100 isolates of generic E. coli will be tested for antimicrobial resistance (AMR).
The primary objective of the survey is to generate baseline data on the prevalence of pathogens and hygiene indicator organisms in minced beef on retail sale. A secondary objective is to see if there are any patterns in variation, such as seasonal changes, in order to identify any risk factors associated with microbiological contamination.
The survey will be carried out between January and December 2019 and the results and analysis are due to be published by summer 2020.
In this study, we investigated contamination rates and possible contamination routes of Salmonella in two typical tilapia sashimi processing plants in Taiwan. We found that the overall isolation rate was 5.0% (n = 61), from a total of 1,218 samples collected in a year from different processing sections (freezing, scaling and bleeding, visceral removal, washing and disinfection, and packaging) and from different operating times (before processing and 3 and 6 h after processing began). In plant A, which is a relatively well-operated plant compared with plant B, Salmonella was only found in the freezing, scaling and bleeding, and visceral removal sections, with isolation rates ranging from 0 to 9.3%. No Salmonella was identified in the final ready-to-eat products at plant A. In plant B, Salmonella was found in all sections and in the final products, with isolation rates ranging from 4.6 to 36.1%. Regarding the processing times, the contamination rates increased significantly (P < 0.05) 3 h after processing began in plant B. Among the isolates, 10 serotypes were detected, some of which are commonly observed in human salmonellosis cases in Taiwan, indicating a risk of zoonoses. However, only four isolates showed antimicrobial resistance in the current study. With molecular subtyping, we observed accumulated and persistent Salmonellaecontamination patterns in plant B. These results suggest that inadequate sanitation impairs the foodborne pathogen control program in tilapia sashimi plants.
Salmonella survival and thermal resistance on the surface of almond kernels were evaluated after periods of storage. Almond kernels were inoculated with Salmonella Enteritidis PT 30 and equilibrated to 0.45 water activity. Samples were separated into two groups (I and II) and stored in sealed metal cans at room temperature. Group I samples (stored 7, 15, 27, and 68 weeks) were re-equilibrated in controlled humidity chambers to 0.45 water activity before performing the thermal treatments after each storage period, but group II samples (stored 70 and 103 weeks) were thermally treated immediately after the cans were opened. For thermal treatments, individual almond kernels were vacuum sealed in thin plastic bags, heated isothermally in a water bath (80°C) for nine intervals, immediately cooled in an ice bath, and assayed for surviving Salmonella. Log-linear and Weibull models were fit to the inactivation data. Salmonella population decreased (P < 0.05) more than 2 log CFU/g during the long-term storage. Salmonella survival in group II at 70 weeks (7.3 log CFU/g) was higher (P < 0.05) than in group I (which had been re-equilibrated multiple times) at 68 weeks (6.2 log CFU/g). However, the thermal resistance of SalmonellaEnteritidis PT 30 did not decrease (P > 0.05) for up to 68 weeks of storage, and the log-linear model best described the thermal inactivation data. Overall, the results suggest that re-equilibrating almonds (group I) multiple times may have increased the rate of reduction of Salmonella populations during long-term storage. However, Salmonella thermal resistance on almonds appears to be essentially unaffected by long-term storage, which is important information for designing and conducting validation studies for pathogen control processes.
CAIRO – 27 January 2019: One hundred thousand imported Mulard ducks were killed in Menoufia and Sharkeya governorates for being infected with Salmonella to inhibit food poisoning and protect poultry, Deputy Agriculture Minister for Livestock Mona Mehrez announced on Sunday.
Mehrez told Egypt Today that the measure was carried out in collaboration with the General Authority for Veterinary Services. The number of ducks killed in Sharkeya and Menoufia are respectively 76,000 and 24,000.
The decision was made after the analysis results had come out while the cargo was quarantined. The dead ducks were buried, and covered with calcite to inhibit pollution.
Posted in Salmonella, Uncategorized
Lactalis has recalled a brand of infant formula made at the same Spanish factory linked to a Salmonella outbreak in France. The withdrawal and recall measure concerns 16,300 boxes of Picot AR milk sold exclusively in pharmacies since Nov. 29, 2018.
Four babies have been sickened by Salmonella Poona with findings pointing to Modilac branded products, marketed by Sodilac, a subsidiary of Savencia SA, as the source. Three other cases are under investigation.
Lactalis Nutrition Santé (LNS) said the Picot AR infant formula is manufactured by an external supplier on the same Spanish production site. Other Picot references manufactured at different production sites are not affected.
The recall is precautionary and no health alert has been reported with all controls being compliant. LNS said it acted without waiting for results of the investigations conducted at the supplier.
During the weekend, Whole Foods Market announced an eight-state recall of various prepared foods that contain baby spinach because of potential contamination with Salmonella. Whole Foods acted in response to an earlier recallof baby spinach and mesclun by Satur Farms of Cutchogue, NY.
The Satur Farms initiated its recall Jan. 23 following routine sampling by the Florida Department of Agriculture and New York State Department of Agriculture and markets. As of last night, it was not known if Satur Farms had supplied the implicated baby spinach and mesclun to other companies.
The affected Whole Foods products, including salads, pizza, sandwiches and wraps listed below, were sold at stores in Connecticut, Florida, Maine, Massachusetts, New Hampshire, New Jersey, New York, and Rhode Island. No illnesses had been reported as of the posting of the recall.
Posted in Salmonella, Uncategorized
DOCTORS have warned residents to be extra vigilant when preparing food, with the current heatwave leading to a spike in the number of food poisoning cases.
In the past week, House Call Doctor has responded to 20 people suffering food poisoning, including two from Ipswich.
Doctor Ryan Harvey said with extreme weather conditions forecast to stay, it was imperative people considered how their food was stored and prepared.
