Category Archives: Salmonella

USA – FDA – Recall Pet Food – Salmonella

Posted on April 4, 2013 by | Leave a comment

FDASalm

Bravo! is voluntarily recalling three of its raw diet frozen foods for dogs and cats: 5 lb tubes of Bravo! Chicken Balance product item code 21-405 with “best used by” dates of 3_6_15 and 3_12_15; 2 lb Bravo! Chicken Blend product item code 21-102 with the “best used by” date of 3_21_15 and 5 lb. bags of Bravo! Beef Blend Burgers product item code 51-508 with the “best used by” dates of 3_21_15 and 3_22_15, because they have the potential to be contaminated with Salmonella.

This recall is being issued out of an abundance of caution, as while these products tested negative for pathogens by an independent third party prior to distribution, they were run on the same day or an adjacent day to a product that tested positive for pathogens. The product that tested positive has been 100 percent contained and is not subject to this recall.

The recall involves only:

  • 5 lb. Bravo! Chicken Balance frozen raw diet chubs (tubes) with “best used by” dates of 3_6_15 and 3_12_15 imprinted on the side of the plastic casing. Only 26 cases with the 3_6_15 date were distributed nationally and 36 cases with 3_12_15 date were distributed nationally.
  • 2 lb. Bravo! Chicken Blend frozen raw diet chubs (tubes) with the “best used by” date of 3_21_15 imprinted on the side of the plastic casing. Only 67 cases with 3_21_15 date were distributed nationally.
  • 5 lb. Bravo! Beef Blend Burgers bags with the “best used by” dates of 3_21_15 and 3_22_15 imprinted on the back panel of the plastic bag. Only 47 cases with the 3_21_15 date were distributed nationally and 55 cases with the 3_22_15 date were distributed nationally.

No other products or sizes are affected.

The recalled product should not be sold or fed to pets. The company has received no reports of illness in either people or animals associated with this product.

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Posted in Bacteria, FDA, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Microbiology, Pathogen, Pet Food, Recall, Salmonella

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RASFF Alerts – Salmonella – Frozen Turkey – Duck Legs

Posted on March 30, 2013 by | Leave a comment

RASFF – Salmonella Hadar (presence /25g) in frozen turkey breast with white pepper from Brazil in Sweden

RASFF – Salmonella Newport (present /25g) and Salmonella Saint Paul (present /25g) in frozen turkey meat preparation from Poland in Estonia

RASFF – Salmonella spp. in frozen duck legs from France in Finland

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Posted in Bacteria, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Microbiology, Pathogen, RASFF, Recall, Salmonella

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USA – Natura Pet Food Expanded Recall – Salmonella

Posted on March 30, 2013 by | Leave a comment

FDASalm

Natura Pet Products is voluntarily expanding its recall of dry pet food because it has the potential to be contaminated with Salmonella. No Salmonella-related illnesses have been confirmed to date.

Salmonella can affect animals eating the products and there is risk to humans from handling contaminated pet products, especially if they have not thoroughly washed their hands after having contact with the products or any surfaces exposed to these products.

Healthy people infected with Salmonella should monitor themselves for some or all of the following symptoms: nausea, vomiting, diarrhea or bloody diarrhea, abdominal cramping and fever. Rarely, Salmonella can result in more serious ailments, including arterial infections, endocarditis, arthritis, muscle pain, eye irritation, and urinary tract symptoms. Consumers exhibiting these signs after having contact with this product should contact their healthcare providers.

Pets with Salmonella infections may be lethargic and have diarrhea or bloody diarrhea, fever, and vomiting. Some pets will have only decreased appetite, fever and abdominal pain. Infected but otherwise healthy pets can be carriers and infect other animals or humans. If your pet has consumed the recalled product and has these symptoms, please contact your veterinarian.

Sampling conducted by the Michigan Department of Agriculture and the Georgia Department of Agriculture confirmed the presence of Salmonella in additional dry cat food and a cat pet treat. In an abundance of caution, Natura is also recalling product made in the surrounding timeframe. This affects dry foods only; no canned wet food is affected by this announcement.

The affected products are sold through veterinary clinics and select pet specialty retailers nationwide and in Canada, Hong Kong, Korea, Japan, Malaysia and Costa Rica, as well as online. The dry cat food expiration dates for this expanded recall range from 1/1/2014 to 3/24/2014. The dry cat treats have expiration dates from 7/1/13 to 9/27/13.

Consumers who have purchased these pet foods should discard them. For additional information, consumers may visit www.naturapet.com2. For further information or a product replacement or refund call Natura toll-free at 800-224-6123. (Monday – Friday, 8:00 AM to 5:30 PM CST).

The included lot codes are: Expiration Date: 12/14/13 thru 3/24/14

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Posted in Bacteria, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Microbiology, Pathogen, Pet Food, Recall, Salmonella

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RASFF Alerts – Salmonella – Sunflower Seed – Chicken

Posted on March 28, 2013 by | Leave a comment

RASFF – Salmonella Montevideo (present /25g) in sunflower seed expeller from Ukraine in Germany

RASFF – Salmonella (present /25g) in sunflower seed cake from Ukraine in Poland

RASFF – Salmonella Heidelberg in frozen chicken cuts and offal (Gallus gallus) from Brazil in Spain

 

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Posted in Bacteria, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, RASFF, Salmonella

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Research – Cranberry Antimicrobial – Multiple PCR for Pathogens

Posted on March 27, 2013 by | Leave a comment

Science Direct

The antimicrobial properties of the American cranberry were studied against Escherichia coli O157:H7, Listeria monocytogenes, and Lactobacillus rhamnosus to determine the effects on growth inhibition, membrane permeability, and injury. Cranberry powder was separated using a C-18 Sep-Pak cartridge into sugars plus organic acids (F1), monomeric phenolics (F2), and anthocyanins plus proanthocyanidins (F3). Fraction 3 was further separated into anthocyanins (F4) and proanthocyanidins (F5) using an LH-20 Sephadex column. Each fraction was diluted in the brain heart infusion (BHI) broth to determine the minimum inhibitory/bactericidal concentrations (MIC/MBC). L. monocytogenes was the most susceptible to cranberry fraction treatment with the lowest MIC/MBC for each treatment, followed by E. coli O157:H7 and L. rhamnosus. Membrane permeability and potential was studied using LIVE/DEAD viability assay and using Bis (1, 3-dibutylbarbituric acid) trimethine oxonol (DiBAC4), respectively. L. rhamnosus demonstrated the highest permeability followed by E. coli O157:H7, and L. monocytogenes. L. rhamnosus demonstrated the highest recovery followed by E. coli O157:H7, and L. monocytogenes. Each cranberry fraction demonstrated membrane hyperpolarization at their native pH, while F2, F3, and F5 demonstrated membrane depolarization at neutral pH. With this knowledge cranberry compounds may be used to prevent maladies and potentially substitute for synthetic preservatives and antibiotics.

Science Direct

We developed a rapid and reliable technique for simultaneous detection of Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes that can be used in food products. Magnetic nano-beads (MNBs) based immunomagnetic separation (IMS) was used to separate the target bacterial cells while multiplex PCR (mPCR) was used to amplify the target genes. To detect only the viable bacteria, propidium monoazide (PMA) was applied to selectively suppress the DNA detection from dead cells. The results showed the detection limit of IMS-PMA-mPCR assay was about 102 CFU/ml (1.2 × 102 CFU/ml for S. Typhimurium, 4.0 × 102 CFU/ml for E. coli O157:H7 and 5.4 × 102 CFU/ml for L. monocytogenes) in pure culture and 103 CFU/g (5.1 × 103 CFU/g for S. Typhimurium, 7.5 × 103 CFU/g for E. coli O157:H7 and 8.4 × 103 CFU/g for L. monocytogenes) in spiking food products samples (lettuce, tomato and ground beef). This report has demonstrated for the first time, the effective use of rapid and reliable IMS combined with PMA treatment and mPCR assay for simultaneous detection of viable S. Typhimurium, E. coli O157:H7 and L. monocytogenes in spiked food samples. It is anticipated that the present approach will be applicable to simultaneous detection of the three target microorganisms for practical use.

 

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Posted in Bacteria, E.coli, E.coli O157, Food Hygiene, Food Illness, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, Listeria, Listeria monocytogenes, Microbiology, Pathogen, Salmonella

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USA Research – Microbiology of RTE Foods In University Canteens – Control of Pathogens on Fresh Cut Fruit

Posted on March 27, 2013 by | Leave a comment

Science Direct –

During a 10-year inspection survey (2001–2010), a microbiological study of ready-to-eat (RTE) foods and ready-to-bake frozen pastries from 15 canteens of the university campus was undertaken to determine their microbiological quality. The cumulative study revealed that the aerobic colony counts for the RTE product groups were as follows: from 106 to 108 CFU/g for 50% of sandwiches; under the detection limit (<10 CFU/g) for 88.6% of oven baked pastries; <105 CFU/g for 86.5% of desserts oven baked; from 103 to 109 CFU/g for desserts with dairy cream. The highest mean Enterobacteriaceae counts were recorded for desserts with dairy cream. The highest percentages of foodborne pathogens were: 20% Listeria monocytogenes and 12.5% Staphylococcus aureus in desserts with dairy cream; 17.5% Salmonella spp. and 8.5% presumptive Escherichia coli O157 in sandwiches; 14.6% Bacillus cereus in oven baked pastries. Aerobic colony counts were in the range 107–108 CFU/g for 48.8% of frozen pastries; whereas Enterobacteriaceae counts between 103 and 104 CFU/g were detected in 35.3%. Foodborne pathogens prevalences for frozen pastries were as follows: B. cereus, 31.8%; Salmonella spp., 28.6%; presumptive E. coli O157, 25%; S. aureus, 8.7%; L. monocytogenes, 8.7%. Improved sanitary conditions in the processing plants and precautionary measures are necessary for consumer protection.

Science Direct

The consumption of fresh-cut fruit has substantially risen over the last few years, leading to an increase in the number of outbreaks associated with fruit. Moreover, consumers are currently demanding wholesome, fresh-like, safe foods without added chemicals. As a response, the aim of this study was to determine if the naturally occurring microorganisms on fruit are “competitive with” or “antagonistic to” potentially encountered pathogens. Of the 97 and 107 isolates tested by co-inoculation with Escherichia coli O157:H7, Salmonella and Listeria innocua on fresh-cut apple and peach, respectively, and stored at 20 °C, seven showed a strong antagonistic capacity (more than 1-log unit reduction). One of the isolates, CPA-7, achieved the best reduction values (from 2.8 to 5.9-log units) and was the only isolate able to inhibit E. coli O157:H7 at refrigeration temperatures on both fruits. Therefore, CPA-7 was selected for further assays. Dose-response assays showed that CPA-7 should be present in at least the same amount as the pathogen to adequately reduce the numbers of the pathogen. From the results obtained in in vitro assays, competition seemed to be CPA-7’s mode of action against E. coli O157:H7. The CPA-7 strain was identified as Pseudomonas graminis. Thus, the results support the potential use of CPA-7 as a bioprotective agent against foodborne pathogens in minimally processed fruit.

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Posted in Bacillus, Bacillus cereus, Bacteria, E.coli, Food Hygiene, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Hygiene, Microbiology, Pathogen, Pseudomonas, Research, Salmonella

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Canada – Food Alerts – Salmon – Listeria – Clam Stew – Boutulinum – Nut Butters – Salmonella

Posted on March 25, 2013 by | Leave a comment

CFIA – The public warning issued on March 15, 2013 has been expanded to include additional products because the products may be contaminated with Clostridium botulinum

The Canadian Food Inspection Agency (CFIA) is warning the public not to consume the Bar Clams and Bar Clam Stew described below because they may be contaminated with Clostridium botulinum.  Toxins produced by these bacteria may cause botulism, a life-threatening illness.

CFIA – The Canadian Food Inspection Agency (CFIA) is warning the public not to consume and retailers, restaurants and institutions not to sell or use the nut butters, peanuts, sugar or tahini described below because the products may be contaminated with Salmonella or other harmful bacteria.

These products have been distributed in Ontario and Quebec and may have been distributed in other provinces as well.

Consumers who cannot determine the original product identity are  advised to check with their retailer to determine if they have one of  the affected products.

There have been no reported illnesses associated with the consumption of these products.

CFIA – The Canadian Food Inspection Agency (CFIA) and Central-Epicure Food Products Ltd. are warning the public not to consume Central-Epicure brand Smoked Atlantic Salmon because it may be contaminated with Listeria monocytogenes.

There have been no reported illnesses associated with the consumption of this product.

The manufacturer, Central-Epicure Food Products Ltd., Toronto, Ontario, is voluntarily recalling the affected product from the marketplace.  The CFIA is monitoring the effectiveness of the recall.

 

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Posted in Bacteria, CFIA, Clams, Clostridium botulinum, Eurofins Laboratories, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes, Microbiology, Pathogen, Recall, Salmonella

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USA – FDA – Recall – Pet Food – Salmonella

Posted on March 22, 2013 by | 2 comments

FDAFDA

Jones Natural Chews Co of Rockford, IL is recalling 245 boxes of Woofers (beef patties) because it has the potential to be contaminated with Salmonella. Salmonella can affect animals and there is risk to humans from handling contaminated pet products. People handling dry pet food and/or treats can become infected with Salmonella, especially if they have not thoroughly washed their hands after having contact with the chews or any surfaces exposed to these products.

Healthy people infected with Salmonella should monitor themselves for some or all of the following symptoms: nausea, vomiting, diarrhea or bloody diarrhea, abdominal cramping and fever. Rarely, Salmonella can result in more serious ailments, including arterial infections, endocarditis, arthritis, muscle pain, eye irritation, and urinary tract symptoms. Consumers exhibiting these signs after having contact with this product should contact their healthcare providers.

Pets with Salmonella infections may be lethargic and have diarrhea or bloody diarrhea, fever, and vomiting. Some pets will have only decreased appetite, fever and abdominal pain. Infected but otherwise healthy pets can be carriers and infect other animals or humans. If your pet has consumed the recalled product and has these symptoms, please contact your veterinarian.

The recall was the result of a routine sampling program by Colorado Department of Agriculture Feed Program which revealed that the finished products contained the bacteria.

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Posted in Bacteria, FDA, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Microbiology, Pathogen, Pet Food, Recall, Salmonella

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RASFF Alerts – Salmonella – Histamine – Aflatoxin

Posted on March 21, 2013 by | Leave a comment

RASFF – Salmonella typhimurium (presence /25g) in frozen turkey breasts from Poland in Denmark

RASFF – Histamine (346 mg/kg – ppm) in frozen cobia (Rachycentron candum) from Indonesia in Germany

RASFF – Aflatoxins (B1 = 7.4; Tot. = 7.8 µg/kg – ppb) in groundnut kernels from India, via the Netherlands in Germany

RASFF – Aflatoxins (B1 = 117.5 / B1 = 102.5 µg/kg – ppb) in maize from Hungary in Germany

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Posted in Aflatoxin, Bacteria, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Histamine, Microbiology, Moulds, Mycotoxin, Pathogen, RASFF, Recall, Salmonella

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USA – FDA Tips to Feed Pets Without Contracting Salmonella

Posted on March 20, 2013 by | Leave a comment

FDAFDA

The Food and Drug Administration is giving consumers, especially reptile owners, tips on how to prevent Salmonella infection from handling feeder rodents and reptiles. Feeder rodents are mice and rats—both frozen and live—used to feed some reptiles, such as certain snakes and lizards, as well as some amphibians. Feeder rodents, reptiles, and amphibians can be sources of Salmonella infection for people.

Salmonellosis is an infection with bacteria called Salmonella. People get salmonellosis by ingesting Salmonella germs. Persons infected with Salmonella develop diarrhea, fever, and abdominal cramps 12-72 hours after infection. The illness usually lasts 4-7 days, and most persons recover without treatment. However, the illness can be serious, even fatal, in some people. Children under 5 years of age, the elderly, and people with weakened immune systems are at higher risk for salmonellosis and may develop more severe illness.

Rodents and reptiles can naturally carry Salmonella in their intestines but show no signs of illness. The animals shed the bacteria in their feces and droppings. These, in turn, contaminate the environment with Salmonella, including the outside of the animals’ bodies and their habitats. Freezing does not kill Salmonella, so both frozen and live feeder rodents can be contaminated with these germs. Over 500 human cases of salmonellosis in three countries, including the U.S., were linked to frozen rodent exposure between 2008 and 2010.

People may become infected with Salmonella after handling feeder rodents, reptiles, or amphibians, surfaces that have been in contact with these animals, or the environment in which the animal lives.

Contaminated surfaces may include countertops, microwave ovens, refrigerators and freezers, kitchen utensils, and glasses and bowls used to store, thaw, and prepare frozen feeder rodents. Reptile and rodent habitats, including their cages or enclosures, bedding, basking rocks, food and water dishes, and other objects in their cages or enclosures may also be contaminated with Salmonella. Germs picked up from touching the animal or habitat can be spread to other people or surfaces. Therefore, people should wash their hands thoroughly with soap and water right after touching these animals, their food, or anything in the area where they live and roam. Running water and soap are best, but hand sanitizers may be used if running water and soap are not available.

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Posted in Bacteria, FDA, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Testing, Methods, Microbiology, Pathogen, Salmonella

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