Category Archives: Staphylococcus aureus

Research – Microbiological safety of aged meat

Posted on January 19, 2023 by | Leave a comment

EFSA

Abstract

The impact of dry-ageing of beef and wet-ageing of beef, pork and lamb on microbiological hazards and spoilage bacteria was examined and current practices are described. As ‘standard fresh’ and wet-aged meat use similar processes these were differentiated based on duration. In addition to a description of the different stages, data were collated on key parameters (time, temperature, pH and aw) using a literature survey and questionnaires.

The microbiological hazards that may be present in all aged meats included Shiga toxin-producing Escherichia coli(STEC),Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, enterotoxigenic Yersinia spp., Campylobacter spp. and Clostridium spp. Moulds, such as Aspergillus spp. and Penicillium spp., may produce mycotoxins when conditions are favourable but may be prevented by ensuring a meat surface temperature of−0.5 to 3.0°C, with a relative humidity (RH) of 75–85% and an airflow of 0.2–0.5 m/s for up to 35 days.

The main meat spoilage bacteria include Pseudomonas spp., Lactobacillus spp. Enterococcus spp., Weissella spp., Brochothrix spp., Leuconostoc spp. Lactobacillus spp., Shewanella spp. and Clostridium spp. Undercurrent practices, the ageing of meat may have an impact on the load of microbiological hazards and spoilage bacteria as compared to standard fresh meat preparation. Ageing under defined and controlled conditions can achieve the same or lower loads of microbiological hazards and spoilage bacteria than the variable log10increases predicted during standard fresh meat preparation. An approach was used to establish the conditions of time and temperature that would achieve similar or lower levels of L. monocytogenes and Yersinia enterocolitica (pork only) and lactic acid bacteria(representing spoilage bacteria) as compared to standard fresh meat. Finally, additional control activities were identified that would further assure the microbial safety of dry-aged beef, based on recommended best practice and the outputs of the equivalence assessment.

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Posted in Brochothrix thermosphacta, Clostridium, Decontamination Microbial, Enterococcus, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Leuconostoc mesenteroides, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Shigatoxin, Shigella, Staphylococcus aureus, STEC, STEC E.coli

France – Smoked Pork Bacon pack 6 slices 100g – Staphylococcal Enterotoxin

Posted on January 16, 2023 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Meats
  • Product brand name MILHAU HOUSE
  • Model names or references Smoked breast pack 6 slices 100g
  • Identification of products
    GTIN Batch Date
    3289010003974 336206 Use-by date 01/26/2023
  • Packaging Under protective atmosphere
  • Marketing start/end date From 07/12/2022 to 15/12/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark EN 81.124.012 EC
  • Geographic area of ​​sale Departments: AUDE (11), CHARENTE (16), CHARENTE-MARITIME (17), DORDOGNE (24), GARD (30), HERAULT (34), LANDES (40), LOT (46), HAUTES-PYRENEES (65) , PYRENEES-ORIENTALES (66), TARN (81), TARN-ET-GARONNE (82)
  • Distributors Leclerc, Carrefour, Intermarché, Super U, U Express
  • List of points of saleTraça_ventes_Lot_336206_-_Pack_Poitrine_smoked_6_Tr_100g.pdf

Practical information regarding the recall

  • Reason for recall Presence of staphylococcal enterotoxin

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Posted in Bacterial Toxin, Enterotoxins, 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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Staphylococcal Toxin, Staphylococcus aureus, Toxin

France – REBLOCHON 240G – Staphylococcus aureus

Posted on January 16, 2023 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Milk and dairy products
  • Product brand name GOURMET COUNTRY
  • Model names or references REBLOCHON 240G
  • Identification of products
    GTIN Lot Date
    26065076 225395124 Use-by date 01/24/2023
  • Packaging 240G
  • Marketing start/end date From 20/12/2022 to 13/01/2023
  • Storage temperature Product to be stored in the refrigerator
  • Health mark FR74116050CE
  • Geographic area of ​​sale Whole France
  • Distributors ALDI

Practical information regarding the recall

  • Reason for recall Potential exceedance of the limit of coagulase-positive staphylococci

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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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Staphylococcal Toxin, Staphylococcus aureus

France – Raw Milk Cheese -Little Reblochon from Savoy – Staphylococcus aureus

Posted on January 16, 2023 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Milk and dairy products
  • Product brand name Pochat & sons
  • Model names or references Petit Reblochon de Savoie AOP with raw milk
  • Identification of products
    GTIN Batch Date
    3294580201019 2253951 Date of minimum durability 02/21/2023
  • Marketing start/end dateFrom 26/12/2022 to 14/01/2023
  • Storage temperature Product to be stored in the refrigerator
  • Health mark EN 74.011.060 CE
  • Geographic area of ​​sale Whole France
  • Distributors LECLERC CARREFOUR CORA AUCHAN

Practical information regarding the recall

  • Reason for recall Possible presence of Staphylococci (precautionary principle)
  • Risks incurred by the consumer Staphylococcus aureus (causative agent of staphylococcal poisoning)

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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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Staphylococcus aureus

Research – Evaluation of the Prevalence of Staphylococcus aureus in Chicken Fillets and Its Bio-Control Using Different Seaweed Extracts

Posted on December 27, 2022 by | Leave a comment

MDPI

Abstract

This study aims to assess the occurrence of Staphylococcus aureus in chicken fillets and to control its growth using various lyophilized seaweed extracts (i.e., Halimeda opuntia (HO), Actinotrichia fragilis, and Turbinaria turbinata) by an agar disk diffusion assay in vitro. Results showed that prevalence of S. aureus in breast and thigh samples reached of 92% and 84%, respectively. Lyophilized HO extract was the only seaweed that showed the antibacterial activity against S aureus with a significant difference at p < 0.05. The minimum inhibitory concentration (MIC) of HO extract was 1.5%, with an inhibition zone of 8.16 ± 0.73 mm. Regarding 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity, IC50 was recorded at 55.36 μg/mL, whereas cytotoxic IC50 of the lyophilized HO extract on peripheral blood mononuclear cells (PBMCs) was 33.7 µg/mL; a higher IC50 of HO extracts permits their use as a safe food additive in meat products. Moreover, total phenolic compounds and total flavonoids compounds recorded 20.36 ± 0.092 and 16.59 ± 0.029 mg/mL, respectively. HPLC analyses of phenolic compounds profiles exhibited many bioactive substances and the higher ratio was daidzein with 10.84 ± 0.005 µg/mL and followed by gallic acid with a value of 4.06 ± 0.006 µg/mL. In a challenge study, chicken fillet (CHF) experimentally inoculated with S. aureus (ST) and treated with the lyophilized HO algal extract at 4% and 6% (CHF/ST/HO) showed a complete reduction of S. aureus count on the 6th and 4th days in chicken fillet stored at 4 °C, respectively. Moreover, CHF/ST/HO at 4% and 6% of HO extract enhanced the sensory attributes of grilled un-inoculated chicken fillet. Thus, lyophilized HO extracts are promising antibacterial and antioxidant candidates in the chicken meat industry.

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

France – Updated – ASSORTMENT OF 16 SALTED VERRINES – Staphylococcal aureus

Posted on December 12, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Others
  • Product brand name METRO Chef
  • Model names or references 4 VERRINES VEGETABLES – RICOTTA – TOMATO
  • Identification of products
    GTIN Batch Date
    3439496421988 29222 Date of minimum durability 06/05/2023
  • Storage temperature Product to keep in the freezer
  • Health mark EN 35.125.007 EC
  • Geographic area of ​​sale  Whole France
  • Distributors SUBWAY

Practical information regarding the recall

  • Reason for recall Non-compliant bacteriological analysis on the Vegetables / Ricotta / Tomato verrine – Presence of staphylococci
  • Risks incurred by the consumer Staphylococcus aureus (causative agent of staphylococcal poisoning)

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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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin, Staphylococcus aureus

France – ASSORTMENT OF 16 SALTED VERRINES -Staphylococcus aureus

Posted on December 8, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Others
  • Product brand name METRO Chef
  • Model names or references 4 VERRINES VEGETABLES – RICOTTA – TOMATO
  • Identification of products
    GTIN Batch Date
    3439496421988 29222 Date of minimum durability 06/05/2023
  • Storage temperature Product to keep in the freezer
  • Health mark EN 35.125.007 EC
  • Geographic area of ​​sale Whole France
  • Distributors SUBWAY

Practical information regarding the recall

  • Reason for recall Non-compliant bacteriological analysis on the Vegetables / Ricotta / Tomato verrine – Presence of staphylococci
  • Risks incurred by the consumer Staphylococcus aureus (causative agent of staphylococcal poisoning)

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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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin, Staphylococcal Toxin, Staphylococcus aureus

RASFF Alert – Staphylococcal Toxins – Cold Cuts

Posted on November 25, 2022 by | Leave a comment

RASFF

Detection of staphylococcal enterotoxins in a assortment of Italian cold cuts from Italy in France

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Posted in Bacterial Toxin, Enterotoxin, Enterotoxins, 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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin, RASFF, Staphylococcal Toxin, Staphylococcus aureus

France -Bacon ham with dry salt – Co-agulase Positive Staphylococci

Posted on November 23, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Meats
  • Product brand name Charcuterie from Thur
  • Model names or references Bacon dry salted peasant ham, whole vacuum-packed, sold by the cut, item code 609 Dry-salted peasant ham bacon, vacuum-packed slice, self-service approx.
  • Identification of products
    GTIN Batch Date
    3760050065905 266 Use-by date between 14/11/2022 and 29/12/2022
    3760050066094 266 Use-by date between 07/12/2022 and 14/12/2022
    3760050066094 265 Use-by date 04/12/2022
  • Packaging Product sold vacuum-packed in self-service or in the traditional sliced ​​department
  • Marketing start/end date From 24/10/2022 to 14/11/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark EN 68.040.001
  • Geographic area of ​​sale Whole France
  • Distributors Hypermarket Cora Colmar, La Cigogne (Marseille), Butchery Edel (Guewenheim), Butchery Himber (Illfurth), Butchery Maurice (Dol de Bretagne), Auchan Ferrette, Proxi Oberbruck

Practical information regarding the recall

  • Reason for recall Presence of coagulase-positive staphylococci
  • Risks incurred by the consumer Staphylococcus aureus (causative agent of staphylococcal poisoning)

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Posted in Bacterial Toxin, Enterotoxin, Enterotoxins, 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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin, Staphylococcal Toxin, Staphylococcus aureus

France – Assortment of Italian charcuterie 120 g Monoprix Gourmet – Staphylococcal Toxins

Posted on November 23, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Meats
  • Product brand name Monoprix Gourmet
  • Model names or references120g
  • Identification of products
    GTIN Batch Date
    3350033794573 150123 Date of minimum durability 15/01/2023
  • Packaging Plastic tray 120 g
  • Marketing start/end date From 07/10/2022 to 21/11/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark IT 550 L CE
  • Geographic area of ​​sale Whole France
  • Distributors MONO PRICE

Practical information regarding the recall

  • Reason for recall Detection of Staphylococcal Enterotoxins
  • Risks incurred by the consumer Other biological contaminants

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Posted in Bacterial Toxin, Enterotoxin, Enterotoxins, 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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin, Staphylococcal Toxin, Staphylococcus aureus, Toxin