Category Archives: Staphylococcus aureus

Hong Kong – Kindergarten teacher and 10 kids affected in suspected food poisoning cluster

Posted on November 6, 2023 by | Leave a comment

The Standard HK

The Centre for Health Protection is now investigating a suspected food poisoning cluster affecting 10 children and a female teacher who have consumed steamed rice with pumpkin and diced pork.

The cluster involved eight boys and two girls, aged 3 to 5, and a female teacher, who developed abdominal pain and diarrhea about 5.5 to 15 hours after having lunch at a kindergarten in Eastern District on Wednesday.

One of them sought medical advice and none required hospitalization. All the kids and the teacher are in stable conditions.

Initial investigation of the CHP revealed that the affected persons had consumed common food and the food concerned was steamed rice with pumpkin and diced pork.

The poisoning might have been caused by Bacillus cereus or Clostridium perfringens; the CHP noted.

“The personnel from the Centre for Food Safety of the Food and Environmental Hygiene Department have conducted an investigation at the concerned premises. The CHP’s investigation is ongoing,” it said.

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Posted in Bacillus, Bacillus cereus, Food Poisoning, food recall, Poisoning, product recall, Recall, Staphylococcal Toxin, Staphylococcus aureus

Research – Biocide Tolerance and Impact of Sanitizer Concentrations on the Antibiotic Resistance of Bacteria Originating from Cheese

Posted on November 1, 2023 by | Leave a comment

MDPI

Abstract

In this study, we determined and identified the bacterial diversity of different types of artisanal and industrially produced cheese. The antibiotic (erythromycin, chloramphenicol, kanamycin, ampicillin, clindamycin, streptomycin, tetracycline, and gentamicin) and biocide (peracetic acid, sodium hypochlorite, and benzalkonium chloride) resistance of clinically relevant bacteria was determined as follows: Staphylococcus aureus, Macrococcus caseolyticus, Bacillus sp., Kocuria varians, Escherichia coli, Enterococcus faecalis, Citrobacter freundii, Citrobacter pasteurii, Klebsiella oxytoca, Klebsiella michiganensis, Enterobacter sp., Enterobacter cloacae, Enterobacter sichuanensis, Raoultella ornithinolytica, Shigella flexneri, and Salmonella enterica. Also, the effect of the sub-inhibitory concentration of three biocides on antibiotic resistance was determined. The microbiota of evaluated dairy products comprise diverse and heterogeneous groups of bacteria with respect to antibiotic and disinfectant tolerance. The results indicated that resistance was common in the case of ampicillin, chloramphenicol, erythromycin, and streptomycin. Bacillus sp. SCSSZT2/3, Enterococcus faecalis SRGT/1, E. coli SAT/1, Raoultella ornithinolytica MTT/5, and S. aureus SIJ/2 showed resistance to most antibiotics. The tested bacteria showed sensitivity to peracetic acid and a different level of tolerance to benzalkonium chloride and sodium hypochlorite. The inhibition zone diameter of antibiotics against Enterococcus faecalis SZT/2, S. aureus JS11, E. coli CSKO2, and Kocuria varians GRT/10 was affected only by the sub-inhibitory concentration of peracetic acid.

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Posted in Bacillus, Biocide, Enterobacteriaceae, Food Microbiology Research, Research, Shigella, Shigella flexneri, Staphylococcus aureus

Quebec – Notice not to consume La Cloche cendrée cheese prepared and sold by the company Fromagerie du Vieux St-François – Staphylococcus aureus

Posted on October 17, 2023 by | 3 comments

Quebec

The Ministry of Agriculture, Fisheries and Food (MAPAQ), in collaboration with the company Fromagerie du Vieux St-François, located at 4740, boulevard des Mille- Îles, in Laval, is warning the population not to consume the product indicated in the table below, because this food is likely to contain the bacteria Staphylococcus aureus .

Product name

Formats

Target lot

“The Ashen Bell”

200g

274 – Best before 12122023

The product which is the subject of this warning was offered for sale at the establishment designated above. It came in white packaging with a black label on it. It was sold refrigerated.

The operator is recalling the product in question. He agreed with MAPAQ to broadcast this warning as a precautionary measure. People who have this product in their possession are advised not to consume it. They must return it to the establishment where they purchased it or throw it away.

Even if the affected product does not show signs of spoilage or suspicious odor, its consumption may represent a health risk.

Food poisoning by staphylococci is characterized by a sudden onset of nausea, vomiting, abdominal pain, cramps and diarrhea. Usually, symptoms appear 30 minutes to 8 hours after eating contaminated food and disappear after 24 hours.

It should be noted that no cases of illness associated with the consumption of this food have been reported to MAPAQ to date.

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Staphylococcal Toxin, Staphylococcus aureus

Research – Cooked rice safety: A review of status and potential of radiative pasteurization

Posted on October 1, 2023 by | Leave a comment

Wiley Online

Abstract

Microbial contamination in cooked rice-based foods poses a global concern due to rice’s widespread consumption. This review aims to consolidate information on harmful microorganisms associated with such foods from various countries and their adverse effects on consumers. Additionally, it explores the reported causes of microbial contamination in cooked rice-based dishes and proposes an intervention strategy for safer consumption. The findings highlight that ready-to-eat cooked rice-based foods may harbor unsafe levels of microorganisms like Bacillus cereus, Staphylococcus aureus, and Aspergillus spp. A recommended solution is the application of microwave pasteurization. This method involves cooking rice in pasteurized packaging, minimizing human contact, and effectively controlling harmful microorganisms. Microwave pasteurization emerges as a promising approach to ensure the safe consumption of cooked rice-based foods by reducing microbial contamination levels.

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Posted in Aspergillus, Aspergillus Toxin, Bacillus, Bacillus cereus, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pasteurisation, Research, Staphylococcal Toxin, Staphylococcus aureus

Singapore- Recall of Joymom’s Musang King Snowskin Mooncake and Fragrance’s Single Yolk LotusPaste Baked Mooncake – Staphylococcus aureus

Posted on September 28, 2023 by | Leave a comment

SFA

The Singapore Food Agency (SFA) is conducting a recall for two food products. The
products are:
i. Joymom’s Musang King Snowskin Mooncake
ii. Fragrance’s Single Yolk Lotus Paste Baked Mooncake

2 SFA has detected Staphylococcus aureus (S. aureus) in Joymom’s Musang King
Snowskin Mooncake, and aflatoxins in Fragrance’s Single Yolk Lotus Paste Baked Mooncake,
both at levels exceeding the maximum limits stipulated in Singapore’s Food Regulations.

3 As a precautionary measure, SFA has directed the respective importers, Taste Right
Pte Ltd and Fragrance Foodstuff Pte Ltd, to recall the implicated products. The recall is
ongoing

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Temperature Abuse, Staphylococcal Toxin, Staphylococcus aureus

Japanese boxed meal maker banned from operations over food poisoning

Posted on September 26, 2023 by | Leave a comment

English News

TOKYO, Sept. 25 (Xinhua) — A boxed meal maker in northeastern Japan has been banned by public health authorities from operating due to hundreds of food poisoning cases caused by its products, local media reported.

Yoshidaya, a local maker of boxed meals, commonly known as “bento” in Japanese, voluntarily suspended operations starting Sunday, after being banned from operations on Saturday by public health authorities in Aomori Prefecture.

Nearly 300 people from 24 prefectures in the country, more than half the number of prefectures across Japan, reported symptoms such as diarrhea and vomiting after eating bento meals supplied by the company based in Hachinohe city, Aomori Prefecture.

The number of patients might further increase, a public health official in Hachinohe said.

Staphylococcus aureus and Bacillus cereus, which cause food poisoning, were detected in the feces of the patients who ate bento meals as well as unopened products made by the company, Japan’s Jiji Press reported, citing Hachinohe public health officials.■

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Posted in Bacillus, Bacillus cereus, Food Illness, Food Poisoning, Foodborne Illness, Illness, Poisoning, Staphylococcal Toxin, Staphylococcus aureus

Research – Killing of a Multispecies Biofilm Using Gram-Negative and Gram-Positive Targeted Antibiotic Released from High Purity Calcium Sulfate Beads

Posted on September 17, 2023 by | Leave a comment

MDPI

Abstract

Background: Multispecies biofilm orthopedic infections are more challenging to treat than mono-species infections. In this in-vitro study, we aimed to determine if a multispecies biofilm, consisting of Gram positive and negative species with different antibiotic susceptibilities could be treated more effectively using high purity antibiotic-loaded calcium sulfate beads (HP-ALCSB) containing vancomycin (VAN) and tobramycin (TOB) in combination than alone. Methods: Three sets of species pairs from bioluminescent strains of Pseudomonas aeruginosa (PA) and Staphylococcus aureus (SA) and clinical isolates, Enterococcus faecalis (EF) and Enterobacter cloacae were screened for compatibility. PA + EF developed intermixed biofilms with similar cell concentrations and so were grown on 316L stainless steel coupons for 72 h or as 24 h agar lawn biofilms and then treated with HP-ALCSBs with single or combination antibiotics and assessed by viable count or bioluminescence and light imaging to distinguish each species. Replica plating was used to assess viability. Results: The VAN + TOB bead significantly reduced the PA + EF biofilm CFU and reduced the concentration of surviving antibiotic tolerant variants by 50% compared to single antibiotics. Conclusions: The combination of Gram-negative and positive targeted antibiotics released from HP-ALCSBs may be more effective in treating multispecies biofilms than monotherapy alone.

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Posted in Biofilm, Decontamination Microbial, Enterococcus, Enterococcus faecalis, Enterococcus faecium, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pseudomonas, Pseudomonas aeruginosa, Staphylococcus aureus

Research – First Report of Food Poisoning Due to Staphylococcal Enterotoxin Type B in Döner Kebab (Italy)

Posted on September 12, 2023 by | Leave a comment

MDPI

Abstract

Staphylococcal food poisoning results from the consumption of food contaminated by staphylococcal enterotoxins. In July 2022, the Turin local health board was notified of a suspected foodborne outbreak involving six children who had consumed döner kebab purchased from a takeaway restaurant. The symptoms (vomiting and nausea) were observed 2–3 h later. A microbiological analysis of the food samples revealed high levels (1.5 × 107 CFU/g) of coagulase-positive staphylococci (CPS). The immunoassay detected a contamination with staphylococcal enterotoxins type B (SEB). The whole genome sequencing of isolates from the food matrix confirmed the staphylococcal enterotoxin genes encoding for type B, which was in line with the SEB detected in the food. This toxin is rarely reported in staphylococcal food poisoning, however, because there is no specific commercial method of detection. The involvement of enterotoxin type P (SEP) was not confirmed, though the corresponding gene (sep) was detected in the isolates. Nasal swabs from the restaurant food handlers tested positive for CPS, linking them to the likely source of the food contamination.

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Posted in Bacterial Toxin, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Staphylococcal Toxin, Staphylococcus aureus

Research – Microbiological Quality and Safety of Fresh Quail Meat at the Retail Level

Posted on September 10, 2023 by | Leave a comment

MDPI

Abstract

The objective of this study was to evaluate the microbiological quality and safety of 37 fresh quail meats. Mesophiles, Pseudomonas spp., Enterobacteriaceae, and staphylococci counts were 5.25 ± 1.14, 3.92 ± 1.17, 3.09 ± 1.02, and 2.80 ± 0.64 log CFU/g, respectively. Listeria monocytogenes was detected in seven samples (18.92%). Campylobacter jejuni was detected in one sample (2.70%). Clostridium perfringens was not detected in any sample. The dominant bacteria were Pseudomonas spp. (30.46%), Micrococcaceae (19.87%), lactic acid bacteria (14.57%), and Enterobacteriaceae (11.92%). Brochotrix thermosphacta and enterococci were isolated to a lesser extent, 7.28% and 1.99%, respectively. The dominant Enterobacteriaceae found were Escherichia coli (42.53%). ESBL-producing E. coli was detected in one sample (2.70%), showing resistance to 16 antibiotics. Sixteen different Staphylococcus spp. and three Mammaliicoccus spp. were identified, the most common being S. cohnii (19.86%) and M. sciuri (17.02%). S. aureus and S. epidermidis were also found in one and four samples, respectively. Methicillin-resistant M. sciuri and S. warneri were found in 13.51% and 10.81% of quail samples, respectively. These bacteria showed an average of 6.20 and 18.50 resistances per strain, respectively. The high resistance observed in ESBL-producing E. coli and methicillin-resistant S. warneri is of special concern. Measures should be adopted to reduce the contamination of quail meat.

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Posted in Brochothrix thermosphacta, Clostridium perfringens, Decontamination Microbial, Enterobacteriaceae, ESBL, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pseudomonas, Staphylococcus aureus

RASFF Alert- Staphylococcus aureus – Babi Pangang

Posted on August 11, 2023 by | Leave a comment

RASFF

Too high of Staphylococcus aureus in babi pangang  from the Netherlands in Belgium

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, RASFF, Staphylococcal Toxin, Staphylococcus aureus