Category Archives: STX 1

RASFF Alert – STEC E.coli – Frozen Beef

Posted on June 7, 2019 by KSW | Leave a comment

RASFF – shigatoxin-producing Escherichia coli (stx1+; stx2-; eae+ /25g) in frozen beef from Brazil in Italy

Posted in E.coli, eae, 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, STEC, STX 1, STX 2, Uncategorized

RASFF Alert – STEC E.coli – Organic Baby Spinach

Posted on May 31, 2019 by KSW | Leave a comment

RASFF – shigatoxin-producing Escherichia coli (stx1+ stx2+ eae+) in organic baby spinach from Italy in Germany

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Research – Rapid detection of single viable Escherichia coli O157:H7 cells in milk by flow cytometry

Posted on May 25, 2019 by KSW | Leave a comment

Wiley Online

Image CDC

Abstract

Escherichia coli O157:H7 (E coli O157:H7) is a highly virulent bacterial strain that is present in food, and as few as 10 cells can cause severe diseases. Rapid and sensitive bacterial detection is urgently required. In this study, we report a flow cytometry (FCM)‐based method for detecting E coli O157:H7 at the single‐cell level. Single E coli O157:H7 cells were obtained by a flow cytometric cell sorter and then artificially added to milk. Next, using BHI for 6.5 hr of enrichment, isolation of target cells, and dual staining, this method could be applied to detect single viable E coli O157:H7 cells in 25 mL of milk. The time to results (TTR) of the FCM‐based method was 7 hr.

Practical applications

The plate‐based method is the currently recommended method for detection of single E coli O157:H7 cells in milk because of the ease of operation. However, this method is time‐consuming, requiring enrichment of the target organism to attain quantifiable levels. Accordingly, rapid detection of microorganisms in milk would be of great benefit to public health. Flow cytometry (FCM) is a sensitive technique that can be used to rapidly analyze foodborne pathogens. Unfortunately, little attention has been paid to single‐cell detection in milk. This study provides a rapid method for detection of single viable E coliO157:H7 cells in milk. This method has the potential to provide effective protection against E coli O157:H7 contamination and is required for rapid detection of microorganisms in dairy products.

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Posted in E.coli, E.coli O157, E.coli O157:H7, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, Food Safety, Food Technology, Food Testing, Food Toxin, STEC, STX 1, STX 2, Uncategorized

RASFF Alert – STEC E.coli O26 – Chilled Beef

Posted on May 17, 2019 by KSW | Leave a comment

RASFF – shigatoxin-producing Escherichia coli (stx+ eae+ O26 /25g) in chilled beef from the Netherlands in Belgium

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Posted in E.coli, E.coli O26, eae, Shigatoxin, STX 1, STX 2, Uncategorized

RASFF Alert – STEC E.coli – Soft Cheese

Posted on May 10, 2019 by KSW | Leave a comment

RASFF – shigatoxin-producing Escherichia coli (vtx1, eae+) in soft cheese (Chaource) from France in Belgium

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Research – Response to Questions Posed by the Food and Drug Administration Regarding Virulence Factors and Attributes that Define Foodborne Shiga Toxin–Producing Escherichia coli (STEC) as Severe Human Pathogens

Posted on May 5, 2019 by KSW | Leave a comment

Journal of Food Protection

EXECUTIVE SUMMARY

The National Advisory Committee on Microbiological Criteria for Foods (NACMCF or Committee) was asked to report on (i) what is currently known about virulence and pathogenicity of Shiga toxin–producing Escherichia coli (STEC) and how they cause illness in humans; (ii) what methods are available to detect STEC and their specific virulence factors; and most importantly (iii) how to rapidly identify foodborne STEC that are most likely to cause serious human disease. Individual working groups were developed to address the charge questions, as well as to identify gaps and give recommendations for additional data or research needs. A complete list of Committee recommendations is in Chapter 4.

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Posted in E.coli, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, Food Safety, Food Technology, Food Testing, Shigatoxin, STEC, STX 1, STX 2, Uncategorized

RASFF Alert – Foodborne outbreak suspected to be caused by shigatoxin-producing Escherichia coli (O26) in raw milk cheese

Posted on May 3, 2019 by KSW | Leave a comment

RASFF – foodborne outbreak suspected to be caused by shigatoxin-producing Escherichia coli (O26) in raw milk cheese from France i n France

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Posted in E.coli, E.coli O26, food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Food Toxin, foodborne outbreak, foodbourne outbreak, STEC, STX 1, STX 2, Uncategorized

RASFF Alert – STEC E.coli – Coliforms – E.coli – Black Pepper Cheese

Posted on May 3, 2019 by KSW | Leave a comment

RASFF – shigatoxin-producing Escherichia coli (stx1+ stx2+ /25g) and too high counts of coliforms (>150000 /g) and of Escherichia coli (>150000 /g) in black pepper cheese from Italy in Germany

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Posted in Coliforms, E.coli, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Testing, Food Toxin, RASFF, STEC, STX 1, STX 2, Uncategorized

Ireland – Recall of Tesco Finest St Felicien Du Dauphine Unpasteurised Cheese due to the Possible Presence of Shiga toxin-producing E. coli

Posted on May 2, 2019 by KSW | Leave a comment

FSAI

Message:

Tesco is recalling all batches of Tesco Finest St Félicien Du Dauphiné unpasteurised cheese, due to the possible presence of Shiga toxin-producing Eschericia coli. Point-of-sale recall notices will be displayed in Tesco stores advising consumers not to eat the affected cheese.

Nature Of Danger:

Shiga toxin-producing Escherichia coli (STEC), also known as Verocytotoxigenic E. coli (VTEC), are a specific group of E. coli. While most E. coli are harmless and live in the intestines of healthy humans, STEC produce a powerful toxin which can cause severe illness. Symptoms include abdominal cramps and diarrhoea which is sometimes bloody. Usually there is little or no fever, and patients recover within 5 to 10 days. In some people however, particularly children under 5 years of age and the elderly, the infection can cause a complication called haemolytic uraemic syndrome (HUS), in which the red blood cells are destroyed and the kidneys can stop working properly. The time between the initial infection and the first symptoms appearing is typically between 3 and 4 days but can range between 1 and 8 days.

Tesco Cheese

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Posted in E.coli, E.coli O26, 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, Shigatoxin, STEC, STX 1, STX 2, Uncategorized

Canada – Le Pic brand “Saint-Félicien” cheese recalled due to E. coli O26

Posted on April 30, 2019 by KSW | Leave a comment

Recall details

Ottawa, April 29, 2019 – La Fromagerie Hamel is recalling Le Pic brand “Saint-Félicien” cheese from the marketplace due to possible E. coli O26 contamination. Consumers should not consume the recalled product described below.

Recalled products

Brand Name	Common Name	Size	Code(s) on Product	UPC
Le Pic	Saint-Félicien	180 g	All codes up to and including April 29, 2019	0 20060641300 0

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Category Archives: STX 1

RASFF Alert – STEC E.coli – Frozen Beef

RASFF Alert – STEC E.coli – Organic Baby Spinach