AFSCA – French /English – Salmonella in Prepared Salad with Ham in Belgium
AFSCA – French/English – Salmonella in Salads recall Belgium
AFSCA – French/English – Salmonella in Salads recall Belgium
RASFF – Salmonella in Pork in Sweden sourced in Denmark
RASFF – Salmonella in Frozen Poultry in Spain sourced in Brazil
RASFF – Moulds in Melamakrona in Greece
RASFF – Cronobacter sakazakii in Infant Foods in the Netherlands
Cold atmospheric gas plasma treatment (CAP) is an alternative approach for the decontamination of fresh and minimally processed food. In this study, the effects of growth phase, growth temperature and chemical treatment regime on the inactivation of Salmonella enterica serovar Typhimurium (S. Typhimurium) by Nitrogen CAP were examined. Furthermore, the efficacy of CAP treatment for decontaminating lettuce and strawberry surfaces and potato tissue inoculated with S. Typhimurium was evaluated. It was found that the rate of inactivation of S. Typhimurium was independent of the growth phase, growth temperature and chemical treatment regime. Under optimal conditions, a 2 min treatment resulted in a 2.71 log-reduction of S. Typhimurium viability on membrane filters whereas a 15 min treatment was necessary to achieve 2.72, 1.76 and 0.94 log-reductions of viability on lettuce, strawberry and potato, respectively. We suggest that the differing efficiency of CAP treatment on the inactivation of S. Typhimurium on these different types of fresh foods is a consequence of their surface features. Scanning electron microscopy of the surface structures of contaminated samples of lettuce, strawberry and potato revealed topographical features whereby S. Typhimurium cells could be protected from the active species generated by plasma.
A multistate outbreak of Salmonella enterica serovar Typhimurium recently occurred in the USA, which was traced back to various food products made with contaminated peanut butter. This study was conducted to investigate the efficacy of radio-frequency (RF) heating to inactivate S. Typhimurium and Escherichia coli O157:H7 in peanut butter cracker sandwiches using creamy and chunky commercial peanut butter and to determine the effect on quality by measuring color changes and sensory evaluation. Samples were treated for a maximum time of 90 s in a 27.12 MHz RF heating system. Samples were prepared in the form of peanut butter cracker sandwiches and placed in the middle of two parallel-plate electrodes. After 90 s of RF treatment, the log reductions of S. Typhimurium and E. coli O157:H7 were 4.29 and 4.39 log CFU/g, respectively, in creamy peanut butter. RF treatment of chunky peanut butter for 90 s also significantly (P < 0.05) reduced levels of S. Typhimurium and E. coli O157:H7 by 4.55 log CFU/g and 5.32 log CFU/g. Color values and sensory characteristics of the RF treated peanut butter and crackers were not significantly (P > 0.05) different from the control. These results suggest that RF heating can be applied to control pathogens in peanut butter products without affecting quality.
The effects of prior simultaneous pH (3.0–8.0), water activity, aw (0.93–0.99) and temperature (3.0–62.0 °C) stresses on injury and subsequent resistance of Salmonella Enteritidis to acid (pH 3.78, 25 °C) and heating (pH 3.78, 55 °C) in apple juice were determined. Injury rates were significantly (P < 0.05) influenced by the linear effects of aw and temperature. Exposure to combinations (pH 4.0, aw 0.98, 15 °C) and (pH 5.5, aw 0.99, 32.5 °C) resulted in acid adaptation. Only the linear influence of prior aw stress significantly affected the subsequent acid resistance. Heat resistance was greatest after previous exposure to pH, aw and temperature ranges of 4.0–5.5, 0.96–0.98, and 15–50 °C, respectively. None of the stress factors significantly influenced subsequent heat resistance. These results provide a more realistic simulation of the effects of environmental stress factors on the behavior of S. Enteritidis in food and food processing ecologies; and contribute in further understanding the behavior of the pathogen for the improvement of evaluation and control of safety of apple juice and similar products.
Posted in Bacteria, E.coli O157, Microbiology, Research, Salmonella
Tagged radio frequency rf, scanning electron microscopy, science
RASFF – Salmonella in Oysters in the Netherlands -Belgium and Germany
RASFF – Salmonella in Celery in Denmark sourced in Vietnam
RASFF – Enterobacteriaceae in Dog Chews in Italy sourced in China
RASSF – Norovirus in Clams in France sourced in the UK
RASFF – Salmonella in Beef Meat in Sweden via Germany/Netherlands
RASFF – Clostridium and E.coli in Green Beans in Denmark sourced in France
France – Listeria in Fresh Goats Cheese
Posted in Bacteria, Clostridium botulinum, Clostridium perfringens, E.coli, Enterobacteriaceae, Eurofins Laboratories, Food Hygiene, Food Inspections, Food Safety, Food Safety Alert, Food Testing, Food Virus, Hygiene, Listeria, Listeria monocytogenes, Microbiology, Norovirus, Pathogen, RASFF, Recall, Salmonella
Tagged dog chews, goats cheese, norovirus
The Canadian Food Inspection Agency (CFIA) is warning the public not to consume the Golden Boy brand Inshell Mixed Nuts described below because they may be contaminated with Salmonella.
The affected product, Golden Boy brand Inshell Mixed Nuts are sold in 1.36 kg (3 lb) mesh bags bearing UPC0 4684 10948 0.
This product has been distributed nationally.
There have been no reported illnesses associated with the consumption of this product.
Six ongoing Salmonella outbreaks that have sickened a total of 248 people in 34 states have been linked to illegal pet turtles, according to the Centers for Disease Control and Prevention (CDC). Almost 70 percent of those who became ill were children under the age of 10.
It is precisely because of Salmonella risk , especially to young children, that the Food and Drug Administration banned the sale and distribution of small turtles as pets in 1975. Turtles with shells shorter four inches should not be purchased as pets or given as gifts.
Posted in Bacteria, CDC, Eurofins Laboratories, FDA, Hygiene, Illness, Microbiology, Pathogen, Research, Salmonella
Ontrack Pty Ltd and Big W have recalled Truly Gifted Spice Rack 12 Bottle Spice Set 375g from Big W stores in ACT, NSW, TAS and VIC only, due to microbial contamination (Salmonella) in the peppercorn portion of the product. Consumers should not eat this product and should return it to the place of purchase for a full refund.
7/12/2012
Spices
Truly Gifted Spice Rack
12 Bottle Spice Set 375g – 2 tier
Best Before 30/11/2013
China (raw ingredient from India)
Microbial contamination (Salmonella) in the peppercorn portion of the product
Salmonella Dublin in beef
Party of beef supplied is cut on 22/11-2012 and sold as bovklump, chuck and minced.
Sold wholesale to: Denmark Caterers and butcher shops in Denmark
Activities that call back: MB Food A / S Korskildeeng 3 2670 Greve
Cause:There are detected Salmonella Dublin in samples from bovklump.
Risk: If meat is not thoroughly cooked or if mishandled cross-contaminate other foods can be contaminated with salmonella. Symptoms of salmonella infection include diarrhea, nausea, stomach pain, vomiting and fever.
Advice to buyers: Boxes products or live them back to the supplier.
