Category Archives: Salmonella

Resistant Bacteria Remains Problem for Meat

Posted on March 6, 2012 by | Leave a comment

Food Safety News

Antibiotic resistance remains common among meat-borne pathogens, according to the annual National Antimicrobial Resistance Monitoring System report released late last week.
From January to December 2010, samples of retail chicken breast, ground turkey, ground beef, and pork chops were collected and tested for Salmonella. Poultry samples were also cultured for Campylobacter. Some labs also pulled samples of meat and poultry to test for E. coli and Enterococcus.
The report highlighted a number of findings that may reinforce what many public health advocates have been arguing for years: that antibiotic use in agriculture is contributing to drug resistance in bacteria.  The NARMS report pointed out that third-generation cephalosporin resistance rose in chicken breasts (10 to 34.5 percent) and ground turkey (8.1 to 16.3 percent) isolates from 2002 to 2010.

NARMS Report
 

 

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Posted in Antibiotic Resistance, Campylobacter, E.coli, Enterobacteriaceae, Food Hygiene, Food Inspections, Food Poisoning, Food Safety, Food Testing, Microbiology, Pathogen, Salmonella

Italian Kindergarten – Children Ill with Salmonellosis

Posted on February 28, 2012 by | Leave a comment

BarfBlog

Three cases of salmonellosis were found in three children attending the Parish Kindergarten in the Centrol per la Famiglia of Cassinone in Seriate, Italy. They belong to the spring group, consisting of children between 2- and 3-years-old.

A boy of two-and-a-half years began showing symptoms Friday and by Sunday, had to be hospitalized.

Lab testing prompted a salmonellosis diagnosis, as in the case of two other children from the kindergarten who have been hospitalized at the Pesenti Fenaroli hospital in Alzano.

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Posted in Eurofins Laboratories, Food Illness, Food Poisoning, Food Testing, Microbiology, Pathogen, Salmonella

Kuwait Imported Chicken Contaminated Salmonella

Posted on February 27, 2012 by | Leave a comment

Arab Times

KUWAIT CITY, Feb 23: Member of Municipal Council Jenan Bushahri has revealed that a consignment of frozen chicken which was imported into the country through the Shuwaikh Port was unfit for human consumption, reports Annahar daily.
She added the sample of chicken which was sent to the Ministry of Health laboratory proved the chicken contained bacteria called salmonella.

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Posted in Eurofins Laboratories, Food Hygiene, Food Inspections, Food Safety, Food Safety Alert, Food Testing, Microbiology, Salmonella

Updated Numbers US/Canadian Sprout and Pita – E.coli O026/Salmonella

Posted on February 27, 2012 by | Leave a comment

CDC

A total of 14 individuals infected with the outbreak strain of E. coli O26 have been reported from 6 states. The two new cases have been reported from Michigan. Both new cases reported eating at Jimmy John’s restaurants and consuming sprouts in the 7 days preceding illness.

The Spec

Hamilton Public Health officials have discovered another 12 cases of salmonella illnesses after asking anyone who has eaten at Eat a Pita on Main Street East since Feb. 1 to call them.

Officials declared a salmonella outbreak connected to Eat a Pita after investigating four salmonella cases linked to the restaurant. Eat a Pita has been closed as a result of improper food handling. During a previously scheduled health inspection on Feb. 1, it was found that cooked chicken wasn’t being kept at a high enough temperature.

 

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Posted in E.coli, E.coli O26, Eurofins Laboratories, Food Illness, Food Inspections, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Microbiology, outbreak, Pathogen, Recall, Salmonella

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Canada – Four Salmonella Illness – Pita Restaurant

Posted on February 24, 2012 by | 1 comment

The Spec Com

Four cases of salmonella are being investigated by Hamilton’s public health department.Public health says it believes the cases are connected to the Eat a Pita restaurant on Main Street East at Kenilworth Avenue.

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Posted in Eurofins Laboratories, Food Illness, Food Inspections, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Microbiology, Pathogen, Salmonella

Hot Air and Infrared – Salmonella Control – Almonds

Posted on February 24, 2012 by | 1 comment

Food Quality News

US food safety researchers are exploring the combined use of infrared and hot air as a tool in the pasteurisation of almonds – a method to prevent potential Salmonella contamination.

 

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Posted in Eurofins Laboratories, Food Safety, Food Technology, Food Testing, Microbiology, Pathogen, Salmonella, USDA

Novel Coated Films Activity Against Listeria and Salmonella

Posted on February 23, 2012 by | Leave a comment

Wiley Online Library

A novel type of environmentally friendly packaging with antibacterial activity was developed from lauric arginate (LAE)-coating of polylactic acid (PLA) films after surface activation using a corona discharge. Scanning electron microscopy (SEM)-based analysis of the LAE/PLA films confirmed the successful coating of LAE on the PLA surface. The mechanical properties of the LAE/PLA films with different levels of LAE-coating (0% to 2.6%[w/w]) were essentially the same as those of the neat PLA film. The antibacterial activity of the LAE/PLA films against Listeria monocytogenes and Salmonella enterica Serovar Typhimurium (S. Typhimurium) was confirmed by a qualitative modified agar diffusion assay and quantitative JIS Z 2801:2000 method. Using the LAE/PLA film as a food-contact antimicrobial packaging for cooked cured ham, as a model system, suggested a potential application to inhibit L. monocytogenes and S. Typhimurium on ham with a 0.07% (w/w) LAE coating on the PLA when high transparency is required, as evidenced from the 2 to 3 log CFU/tested film lower pathogen growth after 7 d storage but even greater antibacterial activity is obtained with a LAE coating level of 2.6% (w/w) but at the cost of a reduced transparency of the finished product. This article shows how we can simply develop functional green packaging of PLA for food with effective and efficient antimicrobial activity by use of LAE coating on the surface via corona discharge.

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Posted in Eurofins Laboratories, Food Safety, Food Technology, Food Testing, Listeria, Listeria monocytogenes, Microbiology, Pathogen, Salmonella

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New 3M™Molecular Platform for the Detection of Salmonella and E. coli O157

Posted on February 17, 2012 by | Leave a comment

Available worldwide, the 3M Molecular Detection System is based on an innovative combination of unique technologies involving isothermal DNA amplification and bioluminescence detection. The system was designed with 3M’s customer testing needs in mind, which translates into a compact, simple, robust system that offers easy implementation and low maintenance without compromising accuracy and reliability.

3M Link 

Video Link

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Posted in E.coli O157, Food Testing, Listeria, Listeria monocytogenes, Microbiology, Pathogen, Rapid Micro Methods, Salmonella

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FDA-Regulated Food Recalls Surged in Last Quarter 2011

Posted on February 15, 2012 by | Leave a comment

Food Safety News

Foods regulated by the U.S. Food and Drug Administration (FDA) were recalled 50 percent more in the fourth quarter last year and affected over 80 percent more units when compared with the previous period, according to the ExpertRECALL ™ Index.
 

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Posted in Clostridium botulinum, E.coli, E.coli O157, Eurofins Laboratories, FDA, Food Illness, Food Poisoning, Food Safety, Food Testing, Listeria monocytogenes, Microbiology, outbreak, Pathogen, Salmonella

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Vaccine For Salmonella?

Posted on February 14, 2012 by | Leave a comment

Food Safety News

A vaccine against Salmonella may be one step closer, according to a research team led by a University of California, Davis immunologist.
 
In a study to be published this week in the early edition of the Proceedings of the National Academy of Sciences, the researchers say they have paved the way toward an effective vaccine by identifying eight antigens — molecules in the invading bacteria that trigger an immune response — common in mice and human infections.
 
In working toward a vaccine, the UC Davis-led research team said it created an array, or collection, of 2,700 proteins — about 60 percent of all proteins produced by Salmonella bacteria. The researchers found that 117 of those proteins behaved as antigens when mixed with blood serum from Salmonella-infected mice, triggering an immune response to defend against the bacteria.

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Posted in Eurofins Laboratories, Food Poisoning, Food Safety, Food Technology, Food Testing, Microbiology, Pathogen, Salmonella