One type of Luigi Guffanti Taleggio cheese is being recalled for possible Staphylococcus aureus contamination. The recalled product is Luigi Guffanti Cheese Taleggio Dop a Latte Crudo Incarto Verde. No illnesses have been reported to date in connection with the consumption of this product. The recalling company is Taste for Luxury.
This study investigated the combined bactericidal efficacy of slightly acidic electrolyzed water (SAEW), fumaric acid (FA), and ultravioletC waterproof light-emitting diodes (UVC W-LED) for the control of Staphylococcus aureus and Listeria monocytogenes in fresh-cut fruits. Cherry tomato, grape, apple, and pineapple were inoculated with S. aureus and L. monocytogenes and then washed with 30 ppm SAEW containing 0.5% FA in a container equipped with two UVC W-LEDs. Behaviors of S. aureus and L. monocytogenes and quality properties of fresh-cut fruits were monitored after storage at 10 °C and 15 °C for 7 days. The most effective reductions of S. aureus (1.65 log CFU/g) and L. monocytogenes (2.63 log CFU/g) were observed in the group with the combined treatment of SAEW + FA and UVC W-LED. At 10 °C and 15 °C, populations of both pathogens in the combined treatment group were lower than those in a control. Combined treatment showed no negative effect on moisture retention in the fruit. Moreover, visual changes were less significant than in the control. These results demonstrate that the combined treatment can improve the microbial safety and the quality of fruits. If it is properly used in the sanitizing step of the fresh produce industry, a positive effect can be expected.
Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research, Staphylococcus aureus, Technology, UV Microbiology
The aim of this study is to analyze and document the microbiological safety and quality of ready-to-eat foods in hospital and university canteens in Hanoi, Vietnam. A total of 420 ready-to-eat food products from 21 canteens were sampled in July 2018 and May 2019. The ratio of samples exceeding the unsatisfactory level for Total Plate Count (TPC) was 31%. Escherichia coli, Listeria and Staphylococcus aureus were detected in 35 (8.3%), 99 (24%), 46 (11%) samples, with 3%, 10% and 0% exceeding the unsatisfactory level, respectively. The Total Plate Count (TPC), Listeria, Bacillus cereus, E. coli, S. aureus ranged from below detection limit to 5×10 9 , 4.6×10 5 , 6.2×10 3 , 3.4×10 3 , 7.6×10 3 CFU/g, respectively. Listeria monocytogenes was isolated from 3/420 samples (0.7%). In addition, there were 21 out of 410 samples (5%) contaminated with Salmonella. Overall, our data indicate frequent problems with the microbiological quality and safety of these canteen foods in Hanoi, and provide a baseline measurement that will allow environmental health officers and food microbiologists to develop targeted intervention strategies to reduce the economical and public health risk associated with these foods.
Posted in Bacillus, Bacillus cereus, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Research, Salmonella, Staphylococcus aureus
The Kharkiv Regional Center for Disease Control and Prevention has reported 89 people, including 19 children, have been hospitalized for food poisoning.
Two patients, registered on June 22, are residents of Lugansk, who were on a business trip in the city of Kharkov and ate sushi in the Yakitoria restaurant.
It is noted that according to the results of bacteriological examination of patients, 42 people, incl. two employees of the institution, the culture of the genus Salmonella is highlighted. Pathogenic staphylococcus was found in six workers, pathogenic E. coli was isolated in one, and opportunistic pathogens were isolated in six more.
Posted in E.coli, food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, foodborne outbreak, foodbourne outbreak, outbreak, Staphylococcus aureus
Adding massive amounts of lactic starters to raw milk to manage the sanitary risk in the cheese-making process could be detrimental to microbial diversity. Adjusting the amount of the lactic starter used could be a key to manage these adverse impacts. In uncooked pressed cheeses, we investigated the impacts of varying the doses of a lactic starter (the recommended one, 1×, a 0.1× lower and a 2× higher) on acidification, growth of Staphylococcus aureus SA15 and Shiga-toxin-producing Escherichia coli (STEC) O26:H11 F43368, as well as on the bacterial community patterns. We observed a delayed acidification and an increase in the levels of pathogens with the 0.1× dose. This dose was associated with increased richness and evenness of cheese bacterial community and higher relative abundance of potential opportunistic bacteria or desirable species involved in cheese production. No effect of the increased lactic starter dose was observed. Given that sanitary criteria were paramount to our study, the increase in the pathogen levels observed at the 0.1× dose justified proscribing such a reduction in the tested cheese-making process. Despite this, the effects of adjusting the lactic starter dose on the balance of microbial populations of potential interest for cheese production deserve an in-depth evaluation. View Full-Text
New ecological trends and changes in consumer behavior are known to favor biofilm formation in household appliances, increasing the need for new antimicrobial materials and surfaces. Their development requires laboratory-cultivated biofilms, or biofilm model systems (BMS), which allow for accelerated growth and offer better understanding of the underlying formation mechanisms. Here, we identified bacterial strains in wildtype biofilms from a variety of materials from domestic appliances using matrix-assisted laser desorption/ionization-time of flight mass spectroscopy (MALDI-TOF-MS). Staphylococci and pseudomonads were identified by MALDI-TOF-MS as the main genera in the habitats and were analyzed for biofilm formation using various in vitro methods. Standard quantitative biofilm assays were combined with scanning electron microscopy (SEM) to characterize biofilm formation. While Pseudomonas putida, a published lead germ, was not identified in any of the collected samples, Pseudomonas aeruginosa was found to be the most dominant biofilm producer. Water-born Pseudomonads were dominantly found in compartments with water contact only, such as in detergent compartment and detergent enemata. Furthermore, materials in contact with the washing load are predominantly colonized with bacteria from the human. View Full-Text
Posted in Biofilm, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, Malditof, microbial contamination, Microbiological Risk Assessment, Microbiology, Pseudomonas, Research, Staphylococcus aureus, Staphylococcus epidermidis, Technology
Plants have potentials to be developed into many new drugs yet to be discovered because of the countless chemical compositions in them. The investigation is targeted at the antibacterial activity of sweet orange juice extract on some bacteria using ethanol and ethyl ethanoate solvent to extract juice. Ditch method was used for the sensitivity testing against Escherichia coli, Staphylococcus aureus, Klebsiella pneumoniae and Neisseria gonorrheae with a dilution factor of 10-10 for inoculation from pure culture of each selected bacteria. Disc method was used to test streptomycin, ciprofloxacin, gentamycin and penicillin G against test organisms as positive controls. There was no significant difference in the effect of different concentrations of the same extract on test organisms. However, there was a significant difference in the ethyl ethanoate and alcohol extracts. The ethyl ethanoate extract showed minimum inhibitory concentration at 300 mg/ml on E. coli (31.5 ± 0.5 mm); N. gonorrheae (21 ± 0.0 mm) at 200 mg/ml; S. aureus (22 ± 0.0 mm) and K. pneumoniae (37 ± 3.0 mm) at 100 mg/ml; while ethanol extract at 100 mg/ml on E. coli (23.5 ± 1.5 mm) and K. pneumoniae (25 ± 5.0 mm); N. gonorrheae (13.5 ± 1.0 mm) and S. aureus (12.5 ± 2.5 mm) at 300 mg/ml and 200 mg/ml respectively. The zones of inhibition exhibited by streptomycin ranges from N. gonorrheae (14-24 mm) E. coli; ciprofloxacin varies from 15- 21 mm on K. pneumoniae and S. aureus respectively. Gentamycin ranges from 14-20 mm on N. gonorrheae and S. aureus respectively; and penicillin G on N. gonorrheae (14 mm) and S. aureus (28 mm). It can be concluded that sweet orange juice of ethyl ethanoate extract was more effective than the ethanol extract and the positive control.
Staph food poisoning is a gastrointestinal illness caused by eating foods contaminated with toxins produced by the bacterium Staphylococcus aureus (Staph) bacteria.
About 25% of people and animals have Staph on their skin and in their nose. It usually does not cause illness in healthy people, but Staph has the ability to make toxins that can cause food poisoning.
People who carry Staph can contaminate food if they don’t wash their hands before touching it. If food is contaminated with Staph, the bacteria can multiply in the food and produce toxins that can make people ill. Staph bacteria are killed by cooking, but the toxins are not destroyed and will still be able to cause illness.
Foods that are not cooked after handling, such as sliced meats, puddings, pastries, and sandwiches, are especially risky if contaminated with Staph.
Food contaminated with Staph toxin may not smell bad or look spoiled.
You can suspect Staph food poisoning based on the type of symptoms and their fast resolution. Although laboratory tests can detect toxin-producing Staph in stool, vomit, and foods, these tests are usually not ordered except during an outbreak. If you think you might have Staph food poisoning and are experiencing severe symptoms, contact your health care provider.
The Maryland Department of Health (MDH) is warning consumers not to eat the following cheeses under the brand names La Cieba, La Colonia, and Selectos Latinos until further notice, as they may be contaminated with Staphylococcus aureus (Staph) and E.coli bacteria:
Marylanders are advised not to consume these products. If you have purchased one or more of these products, throw them away. If you consumed one or more of these products, watch for symptoms such as stomach cramps, diarrhea, vomiting, nausea, or fever. If symptoms occur, contact your healthcare provider.
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