Category Archives: Salmonella

Information – EU and Salmonella specifications for reptile meat

Posted on January 13, 2019 by | Leave a comment

Food Law

In 2007, EFSA adopted a scientific opinion on public health risks involved in the human consumption of reptile meat according to which reptiles are well-known reservoirs for Salmonella species. The scientific opinion reviews farming practices and observes a documented high intestinal carrier rate in live crocodilians that is reflected in an equally high contamination rate in their fresh and frozen meat. The scientific opinion concludes that Salmonella is considered to be the most relevant bacterial hazard that may occur in reptile meat and it constitutes a significant public health risk.

Production of reptile meat in the Union is limited, but according to data available in Eurostat’s reference database for detailed statistics on international trade in goods (Comext) , imports from third countries of fresh, chilled or frozen meat and edible offal of reptiles have shown an upward trend over the last ten years with an increase of over 50% in the quantity imported during the period 2007-2017 and an average yearly import in the Union of nearly 100 tons.

Considering the potential significant health risk posed by the possible presence of Salmonella in reptile meat, a food safety criterion should be laid down in Regulation (EC) No 2073/2005 for reptile meat. This food safety criterion should oblige food business operators to take measures at previous stages of reptile meat production contributing to the reduction of the presence of all serotypes of Salmonella with public health significance.

The international standard EN/ISO 6579-1 is the horizontal method for the detection of Salmonella in food and animal feeding stuffs. Annex I to Regulation (EC) No 2073/2005 provides for that standard to be the analytical reference method for Salmonella food safety criteria. It should, therefore, be laid down as the analytical reference method to verify the compliance of a Salmonella in reptile meat food safety criterion.

Regulation (EC) No 2073/2005 should therefore be amended accordingly.

 

 

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

Research – Study pinpoints how Salmonella sneaks into plant roots

Posted on January 13, 2019 by | Leave a comment

PhysOrg

In recent years, contamination of salad vegetables by E. coli and salmonella bacteria—the most common causes of food poisoning—have led to large-scale recalls. Although most salmonella outbreaks are linked to contamination from post-harvest handling and transportation, this infectious bacterium can also enter the plant earlier, from contaminated soil.

But how exactly does it enter from the ? A new study from the Indian Institute of Science (IISc) and the University of Agricultural Sciences (UAS), Bengaluru, has found the answer. Unlike other disease-causing  that enter the root, fruit or leaf by producing enzymes to break down the plant’s cell wall, salmonella sneaks in through a tiny gap created when a lateral root branches out from the plant’s primary root, the study shows.

 

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Posted in Salmonella, Uncategorized

RASFF Alerts – Salmonella – Sesame Seeds – Whitish Sesame Seeds -Turkey Carcasses -Chicken Fillets –

Posted on January 11, 2019 by | Leave a comment

RASFF-Logo

RASFF -Salmonella enterica ser. Ank (presence in 1 out of 5 samples /25g) in sesame seeds from Sudan in Greece

RASFF-Salmonella enterica ser. Kisii (presence /25g), Salmonella enterica ser. Millesi (presence /25g) and Salmonella enterica ser. Munchen (presence /25g) in whitish sesame seeds from Sudan in Greece

RASFF-Salmonella enterica ser. Kentucky (presence /25g) and Salmonella enterica ser. Mbandaka (presence /25g) in sesame seeds from Sudan in Greece

RASFF-Salmonella enterica ser. Typhimurium (presence /25g) in chilled turkey carcasses from Poland in Belgium

RASFF-Salmonella enterica ser. Senftenberg (in 2 out of 5 samples /25g) in whitish sesame seeds from Sudan in Greece

RASFF-Salmonella enterica ser. Ruiru (in 1 out of 5 samples /25g) in whitish sesame seeds from Sudan in Greece

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

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

RASFF-Salmonella enterica ser. Vleuten (presence /25g) in sesame seeds from Sudan in Greece

RASFF-Salmonella enterica ser. Senftenberg (in 1 out of 5 samples /25g) in whitish sesame seeds from Sudan in Greece

RASFF-Salmonella (in 1 out of 5 samples /25g) in sesame seeds from Nigeria in Poland

 

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Posted in food contamination, Food Hygiene, Salmonella, Uncategorized

RASFF Alerts – Animal Feed – Salmonella – Dog Chews – Sunflower Cakes – Soybean Meal -Rapeseed Meal – Dried Pigs Ears -Organic Soy Expeller –

Posted on January 11, 2019 by | Leave a comment

RASFF-Logo

RASFF-Salmonella enterica ser. Newport (present /25g) in dog chews from China in Germany

RASFF-Salmonella (presence /25g) in organic sunflower cakes from Austria in Germany

RASFF-Salmonella in dog chews from Germany in Germany

RASFF-Salmonella enterica ser. Senftenberg (presence /25g) in soybean meal from Italy in Austria

RASFF-Salmonella enterica ser. Tennessee (presence /250g) in rapeseed meal from Germany in Finland

RASFF-Salmonella enterica ser. Derby (presence /25g) and Salmonella enterica ser. Livingstone (presence /25g) in dried pig ears from Germany in Austria

RASFF-Salmonella enterica ser. Münster (presence /25g) in rapeseed meal from Russia in Finland

RASFF-Salmonella enterica ser. Hessarek (in 1 out of 5 samples /25g) in dog chews from Germany in Austria

RASFF-Salmonella enterica ser. Münster (presence /25g) in rapeseed meal from Russia in Finland

RASFF-Salmonella enterica ser. Typhimurium (presence /25g) in organic soy expeller from Kazakhstan, via Russia in Finland

RASFF-Salmonella enterica ser. Derby (present /25g) and Salmonella enterica ser. Typhimurium monophasic (1 ,4, [5], 12:i:-) (present /25g) in dog chews from Belgium, via Germany in Austria

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

Research – Discerning microbial and quality attributes of differently slaughtered and dead poultry meat

Posted on January 10, 2019 by | Leave a comment

Wiley Online

Abstract

Globally, various methods of slaughtering have been practiced for the production of chicken meat. Among these methods, Halal slaughtering is implemented to produce Halal chicken. This method involves cutting the throat to bring the animal toward quick death without anguishing. Additionally, Halal slaughtering also favours rapid blood flow and more bleeding. Slaughtering methods are concorded with composition, quality, and microbial safety of meat, mediated by varied blood retention. Accordingly, the present work was aimed to explicate the effect of various slaughtering methods on quality and safety of broiler meat. Results revealed that significant compositional changes were observed in meat obtained from different slaughtering methods. Additionally, Halal‐slaughtered meat showed less nitrogenous losses (TVBN = 9.81 mgN/100 g), high water holding capacity (72.02%), better shear‐force value (21.37 g), and normal color (L* = 48.59, a* = 0.85, b* = 11.56) as compared to other slaughtering methods and dead meat. Additionally, Halal‐slaughtered meat contained less number of total plate count (4.28 log10CFU/g), Enterobacteriaceae count (3.12 log10CFU/g), Salmonella (2.74 log10CFU/g), and E. coli (2.78 log10CFU/g) counts in comparison with the other slaughtering methods and dead meat samples. Findings of the study indicate that slaughtering methods significantly influence the quality and microbial status of broiler meat.

Practical applications

In recent years, the international market for meat obtained from animals/birds slaughtered by using various religious methods has become important for supplying the desired meat globally. Although several studies have been conducted in this domain but most of the published data mainly emphasise the work related to the use of conventional slaughtering methods with limited comparison to religious slaughtering methods. However, some projects have also addressed the issues related to the impact of slaughtering methods on meat quality. Discussion related to religious slaughtering has been in progress around the world. Accordingly, the present study was conducted in this regard for providing some more information and facilitating the existing and upcoming discussions on the merits and demerits of several slaughtering methods with special reference to meat quality and safety.

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Posted in E.coli, Enterobacteriaceae, Salmonella, Uncategorized

USA – Environmental Sampling of Hatchery Detects Salmonella During 2018 Outbreaks

Posted on January 9, 2019 by | Leave a comment

Contagion Live

 

The United States has seen 70 Salmonella outbreaks linked to contact with live poultry between 2000-2017, resulting in 4794 cases, according to reports from the US Centers for Disease Control and Prevention (CDC). The most recent surveillance reports indicate that live poultry-related outbreaks are on the rise with 9 outbreaks reported in 2016 and 10 reported in 2017.

Despite the frequency of live poultry-related outbreaks, environmental sampling is not routinely conducted during outbreak investigations. As a result, the source of the outbreak is rarely identified.

However, on June 12, 2018, the Michigan Department of Health and Human Services (MHHS) requested assistance from the CDC to investigate Salmonellarisk factors at a mail-order hatchery. The findings of the investigation were published in the CDC’s Morbidity and Mortality Weekly Report.

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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

Northern Ireland – Dog food urgently recalled because it contains traces of Salmonella

Posted on January 9, 2019 by | Leave a comment

Belfast Live

Just Natural is recalling packets of its chicken and tripe dog food because they contain salmonella.

A statement was posted on the Trading Standards website, it reads: “After APHA sample laboratory secondary testing we have now been notified that the previously recalled product noted below has been confirmed positive for salmonella”.

The brand has contacted affected stockists and is urging customers to return unused packets to the shop they have bought it from for a possible refund.

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

USA – Hy-Vee Cheesecake Mix Recalled over Salmonella concerns

Posted on January 7, 2019 by | Leave a comment

Food Poisoning Journal

Salmonellaa

Hy-Vee, Inc. is voluntarily recalling its cheesecakes made with Diamond Crystal Brands cheesecake mix due to the potential that they may be contaminated with Salmonella. The potential for contamination was brought to Hy-Vee’s attention today after receiving a letter from the supplier.The voluntary recall includes 32 varieties of cheesecakes in both 8-ounce and 32-ounce packages with best if used by dates of Dec. 6, 2018, through Jan. 11, 2019. No illnesses have been reported to date.

The mixture was distributed to 117 of Hy-Vee’s 249 grocery stores across its eight-state region of Iowa, Illinois, Missouri, Kansas, Nebraska, South Dakota, Minnesota and Wisconsin. The product comes in a plastic container with a plastic lid. The expiration date range is between Dec. 6, 2018, and Jan. 11, 2019. The expiration date can be found on the label.

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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 recall, Food Safety, Food Safety Alert, Food Testing, Recall, Salmonella, Uncategorized

USA – Peanut Corporation of America: 10 Years Later after the Salmonella Outbreak

Posted on January 4, 2019 by | Leave a comment

Food Processing

Salmoella kswfoodworld

 

Ten years ago, one of the most extensive food recalls in the U.S. forced more than 360 companies to recall more than 3,900 peanut products across 46 states. One company, the Peanut Corp. of America (PCA) was the cause in what eventually became one of the most massive and lethal foodborne contamination cases in the U.S., killing nine and sickening thousands.

The Food Safety Modernization Act (FSMA), signed into law by President Obama in 2011, was enacted in large part in response to the PCA recall. FSMA shifted the focus to preventing outbreaks rather than just reacting to them. The law requires that companies implement best practices to prevent hazards that may be introduced as part of the manufacturing or packaging process.

Despite the advent of FSMA, food safety in the U.S. continues to be an issue. The recent romaine lettuce recalls have sickened hundreds. There have been bats found in bags of salad and golf ball remains identified in frozen hash browns. The Centers for Disease Control (CDC) estimates that more than 48 million Americans get sick each year, 128,000 are hospitalized and 3,000 die due to foodborne illnesses.

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Posted in food contamination, food death, 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

Information – What is it with Sesame Seeds and Salmonella?

Posted on January 4, 2019 by | Leave a comment

ses

 

Sesame seeds used in sesame seed products undergo a roasting step that should be sufficient to inactivate Salmonella spp.

Post-processing contamination can occur due to poor hygiene. Some foods, such as canned, retorted, cooked or baked products receive a further heat treatment step which will mitigate post-processing contamination.

Key risk factors associated with on-farm production of sesame seeds include the quality of the irrigation water, use of untreated manure as fertiliser and animal access to the crop.

Plants may be dried unprotected in the open air and in some cases the product is left to dry directly on the ground.

Risk factors associated with this include the cleanliness of the drying area and the presence of animals and birds that can shed or transmit Salmonella spp.

Sesame seeds used in sesame seed products undergo a roasting step that should be sufficient to inactivate Salmonella spp. However, contamination of sesame seed products can occur after the heat treatment step due to poor hygiene during subsequent grinding of the sesame seeds, slicing, packaging and transport. The presence of both high lipid content and low water activity in sesame seed products enables Salmonella spp. to survive in these products for long periods.

Therefore, sesame seeds and sesame seed products that are not further processed after roasting (for example retorting or cooking) have the potential to be contaminated with Salmonella spp. One recent example would be Tahini with issues in the USA and UK.

Results of this study (https://www.sciencedirect.com/science/article/pii/S0168160513001554) demonstrated that the standard roasting process is sufficient to inactivate Salmonella in sesame seeds and low water activity of tahini prevents microbial growth, but its composition allows Salmonella to survive for at least 16 weeks. Therefore, prevention of cross-contamination after roasting is crucial for food safety.

Illness associated with consumption of sesame seeds and sesame seed products contaminated with Salmonella spp.

There have been a number of salmonellosis outbreaks associated with consumption of sesame seeds and sesame seed products 1990 – 2016:

• Outbreak in the United States in 2013 – 16 cases of salmonellosis linked to consumption of tahini sesame paste imported from Turkey. Both Salmonella Montevideo (4 cases) and Salmonella Mbandaka (12 cases) were associated with this outbreak. Both outbreak strains were isolated from the product (CDC 2013).

• Outbreak in New Zealand in 2012 – 16 cases of salmonellosis linked to consumption of hummus made from tahini sesame paste imported from Turkey. Salmonella Montevideo (12 cases), Salmonella Mbandaka (3 cases) and Salmonella Maastricht (1 case) were associated with this outbreak. All three outbreak strains were detected in unopened containers of tahini. The tahini associated with this outbreak was imported from the same company in Turkey as that implicated in the United States outbreak described above (CDC 2013; Paine et al. 2014).

• Three outbreaks across Australia and New Zealand in 2002/2003 – with a total of 68 cases of Salmonella Montevideo infection linked to consumption of hummus and tahini imported from Egypt and Lebanon. The outbreak strain was isolated from the sesame seed products implicated in the outbreaks (Unicomb et al. 2005).

• International outbreak in 2001 – Salmonella Typhimiurium DT104 infection linked to consumption of halva imported from Turkey. There were 27 cases in Sweden and 23 cases in Australia. The outbreak strain was isolated from a number of halva products manufactured in Turkey (OzFoodNet 2001; Brockmann 2001; de Jong et al. 2001).

Prevalence of Salmonella spp. in sesame seeds and sesame seed products

A search of the scientific literature via Web of Science, PubMed, Scopus, CAB abstracts and other publications during the period 1990 – April 2016 identified that data on the prevalence of Salmonella spp. in sesame seeds and sesame seed products is limited:

• Survey in Germany in 2001 – Salmonella spp. were isolated from 11.1% of sesame seeds and sesame seed products (halvah and sesame paste) (n=99) collected at retail (Brockmann et al. 2004).

• Survey in the United States in 2006/2009 – Salmonella spp. were isolated from 11.3% of imported shipments of sesame seeds (n=177) (Van Doren et al. 2013a).

• Survey in the United States in 2010 – Salmonella spp. were isolated from 9.9% of imported shipments of sesame seed (n=233) (Van Doren et al. 2013b).

• Survey in the United Kingdom in 2007/2008 – Salmonella spp. were isolated from 1.7% of sesame seeds (n=771) collected at retail (Willis et al. 2009).

There have also been over 150 RASFF Alerts in Europe in 2018 for Sesame Seeds or Sesame Seed products with Salmonella identified with products from Nigeria, Sudan, Egypt, Burkina Faso, India and Uganda

 

 

 

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