Category Archives: Staphylococcus aureus

Eygpt – Egypt ‘e-coli’ hotel where Brits died on Thomas Cook holiday STILL available to book on Expedia and Trivago

Posted on September 7, 2018 by | Leave a comment

The Mirror

A hotel in Egypt where a Brit couple stayed before their tragic deaths is still available to book through a range of popular websites.

John Cooper, 69, and his wife Susan, 63, died on August 21 after staying at the Steigenberger Aqua Magic Hotel in Hurghada. John sadly died at the hotel and Susan passed away at a nearby hospital on the same day.

Thomas Cook revealed on Wednesday that tests on the food and hygiene standards at the hotel identified a high level of e-coli and staphylococcus bacteria.

The Steigenberger Aqua Magic Hotel remains on stop sale to Thomas Cook customers until further notice.

But at the time of publication on Wednesday evening, the hotel appeared to still be available to book through several other well-known sites – including tripadvisor, Booking.com, trivago, Hotels.com, ebookers.com and Expedia.co.uk.

 

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Posted in E.coli, Staphylococcus aureus, Uncategorized

RASFF Alerts – Staphylococcus aureus – Noodles – Infant Formula

Posted on August 24, 2018 by | Leave a comment

kswfoodworld food safety poisoning

RASFF -coagulase-positive Staphylococcus (1 700 000 CFU/g) in noodles from Germany in Austria

RASFF-Staphylococcus aureus in infant formula from the Netherlands in the Netherlands

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, RASFF, Staphylococcus aureus, Uncategorized

Research – Antimicrobial Treatment of Escherichia coli and Staphylococcus aureus in Herbal Tea Using Low-Temperature Plasma

Posted on August 19, 2018 by | Leave a comment

Journal of Food Protection

A low-pressure capacitively coupled discharge was used to study antimicrobial treatment in herbal tea. Ambient air with a relative humidity of 40% was used as a precursor gas and fed into the chamber via a perforated power electrode. An electrical discharge plasma was produced at a radio frequency of 10 kHz and power of 80 W. The operating pressure during treatment was kept constant at 260 Pa. The target microorganisms, Escherichia coli and Staphylococcus aureus, isolated from the herbal tea were inoculated on nutrient agar petri dishes and exposed to the plasma for 0.5, 1.0, 1.5, and 2.0 min. All treatments were carried out in triplicate for different exposure times to calculate the D-value by the enumeration method. D-values of 0.73 and 0.67 min were obtained corresponding to E. coli and S. aureus reduction, respectively.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Safety, Food Testing, Staphylococcus aureus, Uncategorized

RASFF Alert – Stpahylococcal Enterotoxin – Sprouts

Posted on August 17, 2018 by | Leave a comment

kswfoodworld food safety poisoning

RASFF-Staphylococcal enterotoxin (presence /25g) in sprouts from Hungary, via Austria in Slovenia

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Posted in Enterotoxin, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, RASFF, Staphylococcus aureus, Uncategorized

Research -Growth and survival of Staphylococcus aureus on beef jerky as a function of temperature

Posted on August 5, 2018 by | Leave a comment

Wiley Online

Abstract

The objective of this study was to investigate the effect of temperature on the growth and survival of Staphylococcus aureus and the possibility of enterotoxin A (SEA) production on beef jerky with a water activity (Aw) of 0.78. Beef jerky without seasoning was inoculated with S. aureus producing enterotoxin A at a concentration of approximately 3–4 log cfu/g and stored aerobically at a temperature range of 10°C to 35°C. A modified Gompertz and Weibull model was used to obtain growth and survival kinetics, respectively, and SEA was measured using a Ridascreen SET Total Kit. Growth and survival of S. aureus on beef jerky was observed at temperatures above 21°C and below 19°C, respectively. The maximum population density was observed, but no SEA production was observed above 25°C. Despite the low Aw of beef jerky, the growth of S. aureus was observed above 21°C, indicating that additional safeguards should be considered to reduce the risk of S. aureus in beef jerky in the retail market.

Practical applications

Staphylococcus aureus can survive in beef jerky with low Aw of 0.78 and even grow at temperatures above 21°C, indicating that beef jerky with low Aw may present a public health risk. Thus, distribution temperature must be reevaluated for the safety of beef jerky in the retail market.

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Posted in Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Safety, Staphylococcus aureus, Uncategorized

Research -Bacteria isolated from the bovine gelatin production line: biofilm formation and use of different sanitation procedures to eliminate the biofilms

Posted on August 5, 2018 by | Leave a comment

Wiley Online

Abstract

The objective of this study was to evaluate the biofilm formation by Staphylococcus aureus, Bacillus cereus, and Bacillus licheniformis, as well to verify the efficiency of the sanitation procedures (cleaning, disinfection, and cleaning + disinfection) on the biofilm removal. Biofilms were formed after immersion of stainless steel and PVC coupons into different culture media (semi‐finished bovine gelatin, final gelatin, and hydrolyzed collagen) at 35°C for 5, 32, and 48 hr. After 32 hr of contact, all microorganisms were capable to form biofilms on the different surfaces in contact with all culture media tested. The semi‐finished gelatin and the hydrolyzed collagen provided a higher biofilm formation (counts between 3.54 and 7.87 log CFU/cm2) when compared to the final gelatin (counts between 3.05 and 6.70 log CFU/cm2). The cleaning step complemented with the disinfection with peracetic acid was the only procedure capable of removing all biofilms (counts ❤ log CFU/cm2).

Practical applications

In this study, we investigated the biofilm formation by different isolates from bovine gelatin, simulating the processing conditions of gelatin and hydrolyzed collagen. The present study showed a peculiar result since the gelatin was the culture medium that provided a lower biofilm formation, while the hydrolyzed collagen and the semi‐finished gelatin provided the best conditions for the formation of biofilms. In addition, we verified that the use of detergent or disinfectant alone was not efficient in the removal of the biofilms formed. In view of this, we suggest the requirements to prevent the formation of microbial biofilms of different bacterial species in the gelatin processing industry. In addition, we suggest measures to remove the biofilms from food processing surfaces.

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Posted in Bacillus, Bacillus cereus, Food Hygiene, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Safety, Staphylococcus aureus, Uncategorized

Rsearch – Food residuals on the food‐contacting surfaces of stainless steel and polypropylene influence the efficacy of ultraviolet light in killing foodborne pathogens

Posted on August 1, 2018 by | Leave a comment

Wiley Online

Abstract

This study was conducted to examine effects of food residues on the survivals of pathogens on stainless steel (SSS) and polypropylene (PPP) after ultraviolet‐radiation (UVR) surface decontamination. Cultures of Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, Staphylococcus aureus, and Listeria monocytogenes were inoculated on coupons containing deionized water, tryptic soy broth, pork, chicken, cabbage, and milk, respectively. The surface coupons were incubated at 100% relative humidity (RH) and 25°C for 24 hr to produce their own biofilms. UVR (=254 nm) surface decontamination for 120 min resulted in bacterial reductions in the levels of ≥2.5 log10 cfu/coupon. Populations of S. Typhimurium and L. monocytogenes within biofilms declined on SSS harboring chicken juice after UVR for 120 min, showing by <1.5 log10‐reductions. The presence of food residues on the food‐contacting surfaces would facilitate the strong adhesion of these organisms, indicating that bacteria enclosed in biofilms were more resistant to UVR sanitization.

Practical applications

In this study, it seemed to indicate that the incidence of varying food residues such as deionized water, tryptic soy broth, pork, chicken, cabbage, and milk could affect bacterial adhesion–attachment to the food‐contacting surfaces significantly. At least, some food residues such as pork, chicken, and milk would be supposed to provide a favorable environment where major foodborne pathogens are able to grow and produce their biofilms strongly. Especially, it was determined that the gram‐negative bacteria such as Escherichia coli O157:H7 and Salmonella typhimurium showed the higher sensitivity on coupons against ultraviolet‐radiation surface decontamination.

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Posted in E.coli, E.coli O157, E.coli O157:H7, Food Inspections, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Safety, Food Testing, Listeria, Listeria monocytogenes, Salmonella, Staphylococcus aureus, Uncategorized

Research – Crowdsourcing friendly bacteria helps superbug cause infection

Posted on July 19, 2018 by | Leave a comment

Science Daily Staphylococcus

Antimicrobial resistant pathogens crowdsource friendly bacteria to survive in immune cells and cause disease, a new study by the University of Sheffield has revealed.

Scientists have discovered the human pathogen Staphylococcus aureus (S.aureus), uses benign bacteria present in the skin to initiate infection.

Known commonly as its infamous antimicrobial resistant form MRSA (meticillin-resistant Staphylococcus aureus), the ground-breaking research discovered that by using the other bacteria present on the skin, the pathogen can survive the mechanisms our immune system deploys to destroy it.

The findings, published today (16 July 2018) in Nature Microbiology, give scientists a new insight into the mechanisms of the so-called superbug, which is hard to treat due to its resistance to several widely used antibiotics.

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Posted in Research, Staphylococcus aureus, Uncategorized

Research – Kitchen Towel As Risk Factor for Home Based Food Poisoning

Posted on July 15, 2018 by | Leave a comment

Abstracts Online

Background: Cross contamination in the kitchen could contribute to home-based food poisoning. This study aimed at investigating the potential role of kitchen towels in cross contamination in the kitchen. Methods: A total of 100 kitchen towels were collected after one month of use. The bacteria were cultured and identified by standard biochemical tests. A questionnaire was also designed to investigate the potential risk factors which could affect the result. Results:  Bacterial growth was found in 49% of the kitchen towels and significantly increased by size of family, extended family and presence on children. Multipurpose towels had higher CFU than single use towels (1.31 x 107 vs 6.60 x 104; p<0.05) and humid towels had higher CFU than dry ones (4.8 x 105 vs 0.5x 105; p<0.05). The mean CFU from the towels was found to be 2.76 x 105 and was significantly higher from the cotton towels (4.98 x 105) compared to the nylon (1.64 x 105) and mixture of both towels (1.89 x 105). Out of the 49 samples which were positive for bacterial growth, 36.7% grew coliforms, 36.7% Enterococcus spp., 30.6% Pseudomonas spp., 28.6% grew Bacillus spp., 14.3% S. aureus, 4.1% Proteus spp., 2.0% coagulase negative Staphylococcus. Furthermore, S. aureus was isolated at higher rate from families of lower socio-economic status (p<0.05) and those with children (p<0.05). The risk of having coliforms was twice on humid towels than the dried ones. It was also noted that as the CFU increased, the detection rate of coliform, Enterococcus spp., Proteus spp. and Bacillus spp. also increased significantly. Furthermore, Enterococcus spp. and S. aureus were isolated at higher prevalence in bigger families (p<0.05). Diet was also found to be an important factor. Coliform and S. aureus were detected at significantly higher prevalence from families on non-vegetarian diets while a higher prevalence of Enterococcus species from the kitchen towels of vegetarian families. Conclusions: This study conclude that kitchen towels could be very important source bacterial contamination which could contribute to food poisoning. The multipurpose usage of kitchen towels should be discouraged.

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Posted in Bacillus, Bacillus cereus, Bacteria, Coliforms, Enterococcus, Proteus, Pseudomonas, Pseudomonas aeruginosa, Research, Staphylococcus aureus, Uncategorized

Research – Staphylococcal food poisoning and botulism

Posted on July 8, 2018 by | Leave a comment

BMJ Staph

Staphylococcal food poisoning and botulism are caused by the ingestion of food containing exotoxins. Outbreaks of both are still a problem in many countries. This paper attempts to summarize information relating to these illnesses, together with advice on how their incidence may be reduced, or better still prevented

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Posted in Clostridium botulinum, Staphylococcus aureus, Uncategorized