Category Archives: Uncategorized

Research – Cold-sensitive staphylococci reveal a weakness

Science Daily

MRSA Staphylococcus KSW Food World

Image CDC

Staphylococcus aureus” — also known as “golden staph” — has the ability to develop in highly variable environmental conditions (on the skin, in the nose, on sterile surfaces, and so forth). Its great adaptability depends especially on a protein (an RNA helicase) involved in the degradation of RNA messengers that have become useless. In their attempts to have a better understanding of how this helicase works, scientists from the University of Geneva (UNIGE) discovered that it contributes to another physiological process, without any apparent link to the first: the synthesis of the fatty acids that are the essential constituents of the bacterial membrane. This advance, to be published in the journal PLoS Genetics, offers an interesting insight since fatty acid synthesis is precisely one of the targets favoured by numerous laboratories to fight this pathogen that is difficult to treat due to its resistance to antibiotics.

Golden staph (Staphylococcus aureus) is an opportunistic pathogenic bacterium that is capable of adapting to highly variable environments. It can be found in the nostrils of 25 to 30% of the population, although this is generally not a problem. However, the bacterium can take advantage of a drop in immunity or a surgical operation to trigger a real infection. And the problem with golden staph is its ability to develop resistance to antibiotic drugs, which often makes it difficult — sometimes impossible — to treat.

“My laboratory studies a protein, RNA helicase, which plays an important role in golden staph’s ability to adapt to very different environments,” begins Patrick Linder, a professor in the Department of Microbiology and Molecular Medicine in UNIGE’s Faculty of Medicine. “When the environment changes, the bacterium has to be able to synthesise new proteins that are more suitable and stop the production of others that are no longer useful. The helicase we’re interested in — called CshA — is involved in the degradation of the RNA, those molecules derived from the DNA and used in protein synthesis.”

Cold-sensitive bacteria

Oddly enough, when the helicase is absent (due, for example, to a genetic mutation), the researchers found that the cultured bacteria could no longer form colonies if the temperature dropped below a certain threshold (around 25°C).

The Geneva-based biologists undertook a series of experiments designed to improve our understanding of the link between golden staph’s sensitivity to cold, the degradation of the RNA and the adaptation capacity. They discovered that the same helicase is probably also required in another physiological process, namely the synthesis of fatty acids, which are the constituents of bacterial membranes.

“Using cultured golden staph stripped of helicases, we succeeded in isolating 82 gene mutations (appearing spontaneously in many different bacteria), which meant that their holders regained the ability to form colonies at 25°C,” continues Vanessa Khemici, a researcher in Patrick Linder’s laboratory and the article’s first author. “We identified almost all the affected genes, and no less than two thirds of them are involved in the fatty acid synthesis.”

The findings also helped the researchers understand that the lack of the helicase has the effect of deregulating the fatty acid synthesis and decreasing the flexibility of the membrane when the temperature drops. This prevents the membrane from fulfilling its functions properly and the bacterium from growing. In a second step, each of the 82 mutations succeeded in its own way in restoring the initial balance by acting on the different genetic levers involved in fatty acid synthesis.

Scientific controversy

“A section of the scientific community supports the idea that a future treatment against staphylococcus will involve a drug capable of inhibiting fatty acid synthesis,” notes Professor Linder, “but there is a controversy about it because some studies contradict this point of view.”

The results of the Geneva scientists do not provide a clear-cut answer or make it possible to directly develop a drug against these bacteria. Nevertheless, they fit into this context and provide a better understanding of golden staph’s fundamental mechanisms. The discovery of this unprecedented link between the fluidity of the membrane and adaptation to environmental change represents an important step in the fight against the bacterium. It is undoubtedly for these reasons that the journal decided to publish an overview in parallel with the article.


Story Source:

Materials provided by Université de GenèveNote: Content may be edited for style and length.


Journal Reference:

  1. Vanessa Khemici, Julien Prados, Bianca Petrignani, Benjamin Di Nolfi, Elodie Bergé, Caroline Manzano, Caroline Giraud, Patrick Linder. The DEAD-box RNA helicase CshA is required for fatty acid homeostasis in Staphylococcus aureusPLOS Genetics, 2020; 16 (7): e1008779 DOI: 10.1371/journal.pgen.1008779

Canada – Updated Food Recall Warning – Various products made with onions grown by Thomson International Inc. recalled due to Salmonella

CFIA

Recall date:
August 7, 2020
Reason for recall:
Microbiological – Salmonella
Hazard classification:
Class 1
Company / Firm:
Industry
Distribution:
Alberta, British Columbia, Manitoba, Saskatchewan
Extent of the distribution:
Hotel/Restaurant/Institutional, Retail

Recall details

Ottawa, August 7, 2020 – The food recall warning issued on August 1, 2020 has been updated to include additional product information. This additional information was identified during the Canadian Food Inspection Agency’s (CFIA) food safety investigation.

Industry is recalling various products made with onions grown by Thomson International Inc., Bakersfield, California (USA), from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled products described below. Retailers, distributors, manufacturers, and food service establishments such as hotels, restaurants, cafeterias, hospitals, and nursing homes should not serve, use, or sell the recalled products described below.

These products may also have been purchased on-line or through various restaurant or convenience store locations. The CFIA will continue its investigation into other possible importers and additional recalls may follow.

Ongoing investigation

See complete list of recalled products associated with this ongoing investigation.

Recalled products: Consumer

Brand Product Size UPC Codes Additional information
Fresh is Best Salsa & Co. Mild Fresh Salsa 375 mL 6 28130 03751 4 BBD:
21 SEP 2020
25 SEP 2020
28 SEP 2020
02 OCT 2020
Distributed in Alberta, British Columbia, Saskatchewan, Manitoba
Fresh is Best Salsa & Co. Medium Fresh Salsa 375 mL 6 28130 03752 1 BBD:
21 SEP 2020
25 SEP 2020
28 SEP 2020
02 OCT 2020
05 OCT 2020
Distributed in Alberta, British Columbia, Saskatchewan, Manitoba
Fresh is Best Salsa & Co. Hot Fresh Salsa 375 mL 6 28130 03753 8 BBD:
21 SEP 2020
25 SEP 2020
28 SEP 2020
02 OCT 2020
Distributed in British Columbia
Fresh is Best Salsa & Co. Extra Hot Fresh Salsa 375 mL 6 28130 03754 5 BBD:
21 SEP 2020
25 SEP 2020
28 SEP 2020
02 OCT 2020
Distributed in British Columbia
Fresh is Best Salsa & Co. Salsa Fresca 2.2 L 6 28130 00221 5 BBD:
28 SEP 2020
05 OCT 2020
Distributed in British Columbia
Fresh is Best Salsa & Co. Savory Southwestern Black Bean & Corn Salsa 220 mL 6 28130 02204 6 BBD:
15 AUG 2020
21 AUG 2020
28 AUG 2020
Distributed in Alberta and British Columbia
Fresh is Best Salsa & Co. Tropical Fruit Salsa 220 mL None BBD:
06 AUG 2020
Distributed in British Columbia
Skeena Select BBQ Beef Sub 295 g 0 204157 706994 All best before dates up to and including AU.11.20 Distributed in British Columbia
Skeena Select Pizza Sub 405 g 0 204109 706997 All best before dates up to and including
AU.10.20
Distributed in British Columbia
Skeena Select Broccoli Salad Variable Starts with
0 205116
All best before dates up to and including
AU.11.20
Distributed in British Columbia
Skeena Select Chicken Quesadilla 280 g 0 205153 105996 All best before dates up to and including
AU.11.20
Distributed in British Columbia
None Greek Salad Variable Starts with
0 205106
All best before dates up to and including
AU.11.20
Distributed in British Columbia
None Greek Pasta Salad Variable Starts with
0 205130
All best before dates up to and including
AU.11.20
Distributed in British Columbia
None Curried Quinoa Kale Salad Variable Starts with
0 205117
All best before dates up to and
including AU.11.20
Distributed in British Columbia
None Gourmet Sandwiches Entertaining Variable Starts with 257369 All packed on dates up to and including August 7, 2020 Distributed at various IGA, Safeway, Sobeys and Thrifty Foods locations in Alberta, British Columbia, Saskatchewan and Manitoba
None Gourmet Sandwiches Sm Variable Starts with
240060
All packed on dates up to and including August 7, 2020 Distributed at various IGA, Safeway, Sobeys and Thrifty Foods locations in Alberta, British Columbia, Saskatchewan and Manitoba

Recalled products: Hotel /Restaurant/ Institution:

Brand Product Size UPC Codes Additional information
None Butter Chicken Sauce (Frozen) 100 g None All units sold up to and including August 7, 2020 Distributed in British Columbia

What you should do

If you think you became sick from consuming a recalled product, call your doctor.

Check to see if you have the recalled products in your home or establishment. Recalled products should be thrown out or returned to the location where they were purchased. If you are unsure of the source of the onions in your product, check with your place of purchase.

Food contaminated with Salmonella may not look or smell spoiled but can still make you sick. Young children, pregnant women, the elderly and people with weakened immune systems may contract serious and sometimes deadly infections. Healthy people may experience short-term symptoms such as fever, headache, vomiting, nausea, abdominal cramps and diarrhea. Long-term complications may include severe arthritis.

Background

This recall was triggered by the CFIA during its investigation into a foodborne illness outbreak followed by a recall in the United States by Thomson International Inc. located in Bakersfield, California. The CFIA is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.

The CFIA is verifying that industry is removing the recalled products from the marketplace.

Illnesses

The Public Health Agency of Canada is investigating an outbreak of human illness. Please refer to the Public Health Notice for further details on this active outbreak investigation.

Product photos

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Canada – Updated Food Recall Warning – Red, yellow, white, and sweet yellow onions grown by Thomson International Inc. and imported from the USA recalled due to Salmonella

CFIA

Recall date:
August 7, 2020
Reason for recall:
Microbiological – Salmonella
Hazard classification:
Class 1
Company / Firm:
Industry
Distribution:
Alberta, British Columbia, Manitoba, New Brunswick, Northwest Territories, Nova Scotia, Ontario, Possibly National, Quebec, Saskatchewan, Yukon
Extent of the distribution:
Retail

Recall details

Ottawa, August 7, 2020 – The food recall warning issued on August 1, 2020 has been updated to include additional distribution information. This additional information was identified during the Canadian Food Inspection Agency’s (CFIA) food safety investigation.

Industry is recalling red, yellow, white, and sweet yellow onions grown by Thomson International Inc., Bakersfield, California, and imported from the USA from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled products described below or foods containing these raw onions. Retailers, distributors, manufacturers, and food service establishments such as hotels, restaurants, cafeterias, hospitals, and nursing homes should not serve, use, or sell the recalled products described below.

These products may also have been purchased on-line or through various restaurant locations. They may also have been sold in bulk or in smaller packages with or without a label and may not bear the same brand or product names as described below. The CFIA will continue its investigation into other possible importers and additional recalls may follow.

Ongoing investigation

See complete list of recalled products associated with this ongoing investigation.

Recalled product

Brand Product Size UPC Codes Additional information
  • El Competidor
  • Imperial Fresh
  • Onions 52
  • Tender Loving Care
  • Thomson International
  • Thomson International Premium
  • Thomson Premium
  • Yellow Onions
  • Red Onions
  • White Onions
  • Sweet Yellow Onions
All sizes including bulk Variable All products imported since May 1, 2020
  • Mesh Sack
  • Carton
  • Box

What you should do

If you think you became sick from consuming a recalled product, call your doctor.

Check to see if you have the recalled products in your home or establishment. Recalled products should be thrown out or returned to the location where they were purchased. If you are unsure of the identity of the onions in your possession, check with your place of purchase.

Food contaminated with Salmonella may not look or smell spoiled but can still make you sick. Young children, pregnant women, the elderly and people with weakened immune systems may contract serious and sometimes deadly infections. Healthy people may experience short-term symptoms such as fever, headache, vomiting, nausea, abdominal cramps and diarrhea. Long-term complications may include severe arthritis.

Background

This recall was triggered by the CFIA during its investigation into a foodborne illness outbreak followed by a recall in the United States by Thomson International Inc. located in Bakersfield, California. The CFIA is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.

The CFIA is verifying that industry is removing the recalled products from the marketplace.

Illnesses

The Public Health Agency of Canada is investigating an outbreak of human illness. Please refer to the Public Health Notice for further details on this active outbreak investigation.

Product photos

Printer ready version of photos

  • El Competidor Onions
  • Tender Loving Care Onions
  • Thomson International Fresh Onions – 4.54 kg
  • Thomson International Premium Onions – 2.27 kg
  • Thomson International Premium Onions 1
  • Thomson International Premium Onions 2
  • Thomson International Premium Onions 3
  • Thomson International, Inc.

UK – Sainsbury’s recalls by Sainsbury’s semi-skimmed UHT milk because of possible microbiological contamination

FSA

Sainsbury’s has taken the precautionary step of recalling by Sainsbury’s semi-skimmed less than 2% fat 1 litre UHT milk because of possible microbiological contamination that could lead to spoilage. This may make the product unsafe to consume.

Product details

by Sainsbury’s semi-skimmed less than 2% fat UHT milk
Pack size 1 litre
Best before 28 December 2020 and 29 December 2020

Risk statement

Possible microbiological contamination may make the product unsafe to consume.

Action taken by the company

Sainsbury’s is recalling the above product. Point of sale notices will be displayed in all retail stores that are selling this product. These notices explain to customers why the product is being recalled and tell them what to do if they have bought the product. Please see the attached notice.

Our advice to consumers

If you have bought any of the above product do not consume it. Instead, return it to the store from where it was bought for a full refund when next visiting for groceries and other essentials. Alternatively contact Sainsbury’s careline on 0800 636262.

Research – Antimicrobial efficacy of cinnamaldehyde, chitosan and high pressure processing against Cronobacter sakazakii in infant formula

Wiley Online

This study investigated the antimicrobial efficacy of trans‐cinnamaldehyde (TC) and chitosan (CH) along with high pressure processing (HPP) against Cronobacter sakazakii in infant formula. HPP, with or without TC, and CH, was applied to reconstituted powdered infant formula with C. sakazakii . Microbiological and sensory analyses, pH, protein oxidation, and emulsion stability of each sample were determined. C. sakazakii was totally inactivated by HPP (600 MPa for 5 min), TC (0.05%) and CH (1%) combination after 4, 6, and 2 weeks of storage at 7, 23, and 45°C, respectively. All HPP treatments exhibited a minimum of 5.5 log CFU/ml reduction while the highest reductions with non‐HPP treatments were 2.1, 1.1, and 3.7 log CFU/ml at 7, 23, and 45°C storage, respectively. Although TC exhibited a cinnamon‐like taste, overall sensory attributes were not significantly different from the control samples. Remarkable deformation and damage in C. sakazakii cells were observed by transmission electron microscopy after the application of HPP and bioactive compounds.

Research – New technology creates hard metal surfaces that kill bacteria

Food Safety News

A treatment to infuse hardened metal surfaces with naturally occurring antimicrobial peptides has been developed by researchers at Purdue University.

In other words, the Purdue research team’s technology can create hard metal surfaces that kill bacteria trying to attach to it.

David Bahr, team leader and professor of materials engineering at Purdue, said this technology applies primarily to food processing and cutting surfaces, which can be especially vulnerable to bacteria growth because of the materials and surface designs.

This technology can reduce the risk of cross-contamination. Cross-contamination is the transfer of harmful bacteria to food from other foods, cutting boards, utensils, etc. This is especially true when handling raw meat, poultry, and seafood, as placing them on the same hard surface as already cooked or ready-to-eat foods and fresh produce can spread harmful bacteria.

Legionella – What Landlords Need to Know About Legionella

Legionella Control 

This article provides a compilation of the most frequently asked questions we receive from landlords about the control of legionella in their properties and what they need to do to comply with the law. It covers a range of popular questions with comprehensive answers from our experts, along with a number of free downloads (full versions) for key guides produced by the Health and Safety Executive dealing with the control of legionella including their ACOP L8 and HSG274 Parts 1, 2 and 3.

Taiwan – Over 100 people fall ill with suspected food poisoning at Yilan hotel

Focus Taiwan

Taipei, Aug. 6 (CNA) More than 100 people who dined at a hotel buffet in Yilan County have fallen ill with suspected food poisoning, but source of the contamination has not yet been identified, the county’s Public Health Bureau said Thursday.

As of 3:30 p.m., 121 visitors who had eaten at Hotel Royal Chiao Hsi had reported symptoms of nausea, vomiting and diarrhea, with 77 of them seeking medical attention, the bureau said.

The problem was first reported Aug. 1 by a group of hotel guests on a company trip, but public health officials were not informed until three days later, according to the bureau.

After an inspection of the hotel restaurant on Aug. 4, the public health officials sent kitchen utensils and water samples to the Food and Drug Administration for testing, the bureau said, adding that the results will become available in few days’ time.

Kenya – Kebs raises concern on high levels of aflatoxin in maize

Daily Nation 

The Kenya Bureau of Standards (Kebs) and consumers have raised concern on high levels of aflatoxin in maize, the staple food for most Kenyan households.

The complaints come even as processors experience acute shortage of the produce.

The millers say their stocks were exhausted two months to the harvest of this season’s crop in the North Rift, the country’s grain basket.

Many millers in western Kenya are getting maize from schools and other learning institutions that were closed in March to stop the spread of coronavirus.

 

Nigeria – Expert cautions over rise of Aflatoxin bacteria in locally – grown maize

Interesting article but Aflatoxin is not a bacteria but a toxin produced by mould.

Naija 247 News

Lagos, Aug. 6, 2020 An agriculture expert, Mr Ismail Olawale has raised alarm on the increasing rate of Aflatoxin bacteria infection in locally grown maize.

Olawale, a fellow at the Nigerian Agriculture and Extension Liaison Service (NAERLS) made the call in an interview with newsmen on Thursday in Lagos.

NAN reports that Aflatoxins are poisonous carcinogens and mutagens that are produced by certain moulds which grow in soil, decaying vegetation, hay, and grains.

They are a family of toxins produced by certain fungi that are found on agricultural crops such as maize (corn) peanuts, cottonseed, and tree nuts.

The expert said research has shown that the presence of Aflatoxin in locally cultivated maize and its subsequent consumption has led to certain illnesses and early mortality.

“We have to consider the issue of Aflatoxin bacteria found in locally produced maize. It usually affects the maize through the soil.

“An academic research by post-graduate students of the University of Ibadan in an area in Ekiti, discovered that early mortality in the area was closely linked to Aflatoxin bacteria found in corn pap they consume regularly.

“From researches , it has been discovered that the accumulation of Aflatoxin bacteria in local maize can lead to life threatening illnesses and diseases.