Category Archives: Uncategorized

Research – Inactivation of Salmonella and Listeria monocytogenes on dried fruit, pistachio nuts, cornflakes and chocolate crumb using a peracetic acid-ethanol based sanitizer or Advanced Oxidation Process

Posted on August 15, 2020 by | Leave a comment

Science Direct

Two decontamination methods were evaluated for inactivating a cocktail of Salmonella or Listeria monocytogenes inoculated onto model low moisture foods (LMFs; dried strawberry, dried apple, raisins, chocolate crumb, cornflakes, shell-on or deshelled pistachio nuts). One treatment was based on a peracetic acid-ethanol (PAA-ethanol) sanitizer combination with the other being an Advanced Oxidation Process (AOP) that simultaneously applied UV-C (254 nm), ozone and hydrogen peroxide. The low moisture food was spray inoculated then dried prior to treatment. With Salmonella it was found that a pre-incubation step in 1% w/v glycerol-tryptic soy broth for 1 h prior to plating, significantly increased recovery of the pathogen compared to TSB alone. However, no increased recovery of L. monocytogenes was observed using the TSB-glycerol pre-incubation step. No Salmonella was detected on cornflakes, chocolate crumb and strawberry using 1.25 parts per thousand (‰) PAA-ethanol. The inactivation of Salmonella on deshelled pistachio was significantly higher using 2.5‰ PAA-ethanol sanitizer compared to the AOP treatments tested. Only negligible reductions of Salmonella (<1 log cfu) were obtained with shell-on pistachio treated with PAA-ethanol sanitizer or AOP. Salmonella could be reduced on dried apple slices by >4 log CFU when 5.0‰ PAA-ethanol was applied. L. monocytogenes was more sensitive to PAA-ethanol compared to Salmonella and could be eliminated on all the LMFs apart from shell-on pistachio. An AOP treatment applied 10% v/v hydrogen peroxide, ozone and 54 mJ/cm2 UV-C could significantly reduce Salmonella on dried apple slices compared to when the individual elements (hydrogen peroxide, ozone or UV-C) were applied. Salmonella was also eliminated by AOP on the other LMFs (apart from shell-on pistachio) although the same level of inactivation was achieved by spraying with 10% v/v hydrogen peroxide alone. L. monocytogenes was sensitive to hydrogen peroxide and AOP being eliminated from all the LMFs. Although this may suggest that hydrogen peroxide spray was equivalent to AOP treatment it was noted that no residual H2O2 or changes in visual appearance was evident on samples treated with the latter process. The study has demonstrated that the two decontamination methods assessed can be applied to reduce Salmonella and L. monocytogenes on LMFs although efficacy is dependent on the pathogen and product type.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Research, Salmonella, Technology, Uncategorized

Canada – Updated Food Recall Warning – Modern brand Tarragon Remoulade and Modern Meat brand Modern ‘Crab’ Cakes made with onions grown by Thomson International Inc. recalled due to Salmonella

Posted on August 15, 2020 by | Leave a comment

CFIA

Ottawa, August 14, 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.

The Modern Meat Inc. is recalling Modern brand Tarragon Remoulade and Modern Meat brand ‘Crab’ Cakes, 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. The CFIA will continue its investigation into other possible importers and additional recalls may follow.

The following products have been sold as indicated in the table below.

Ongoing investigation

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

Recalled products

Brand Product Size UPC Codes Additional Information Distribution
Modern Tarragon Remoulade 250 mL 8 47004 00009 0 Best before date:
SEP 23 2020		 None British Columbia, Manitoba, and possibly other provinces and territories.
Modern Meat ‘Crab’ Cakes 300 g 8 47004 00014 4 Best before date:
JAN 18 2021		 None British Columbia, Manitoba, and possibly other provinces and territories.
Modern Meat ‘Crab’ Cakes 6 × 50 g 8 47004 00014 4 Best before date:
JAN 18 2021		 None British Columbia, Manitoba, and possibly other provinces and territories.

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.

Related recalls

2020-08-12 – Krown brand red and yellow onions grown by Thomson International Inc. and imported from the USA recalled due to Salmonella

2020-08-07 – Various products made with onions grown by Thomson International Inc. recalled due to Salmonella

2020-08-07 – Red, yellow, white, and sweet yellow onions grown by Thomson International Inc. and imported from the USA recalled due to Salmonella

2020-08-07_r13941 – Sobeys brand Herb Marinade recalled due to Salmonella

2020-08-07_r13942 – Jim M. Koo Produce brand Yellow and Red Onions recalled due to Salmonella

2020-08-06 – Freshpoint Foodservice brand red and jumbo onions grown by Thomson International Inc. and imported from the USA recalled due to Salmonella

2020-08-05_r13938 – Imperial Fresh brand Onion white diced 3/8″ recalled due to Salmonella

2020-08-01 – Red, yellow, white, and sweet yellow onions grown by Thomson International Inc. and imported from the USA recalled due to Salmonella

2020-07-30 – Red onions imported from the USA by Sysco in Western Canada recalled due to Salmonella

Product photos

Printer ready version of photos

  • Modern Tarragon Remoulade – 250 ml (front)
  • Modern Tarragon Remoulade – 250 ml (back)
  • Modern Tarragon Remoulade – 250 ml (UPC)
  • Modern 'Crab' Cakes – 6 × 50 grams
  • Modern Meat (lot code example)

Public enquiries and media

Public enquiries
Toll-free: 1-800-442-2342 (Canada and U.S.)
Telephone: 1-613-773-2342 (local or international)
Email: cfia.enquiries-demandederenseignements.acia@canada.ca
Media relations
Telephone: 613-773-6600
Email: cfia.media.acia@canada.ca
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Posted in CFIA, food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, outbreak, Salmonella, Salmonella in Onions, Uncategorized

Research – Pre-growth conditions and strain diversity affect nisin treatment efficacy against Listeria monocytogenes on cold-smoked salmon

Posted on August 15, 2020 by | Leave a comment

Science Direct

Listeria monocytogenes is a human pathogen that is commonly found in environments associated with cold-smoked salmon. Nisin is a natural antimicrobial that can be used as a food preservative. While nisin is active against a number of Gram-positive bacteria, including L. monocytogenes, environmental stresses encountered in cold-smoked salmon processing facilities might affect L. monocytogenes‘ nisin susceptibility. The objective of this study was to investigate the effect of seafood-relevant pre-growth conditions and L. monocytogenes strain diversity on nisin treatment efficacy on cold-smoked salmon. Six L. monocytogenes strains representing serotypes most commonly associated with cold-smoked salmon (1/2a, 1/2b, and 4b) were initially pre-grown under a number of seafood-relevant conditions and challenged with nisin in growth media modified to represent the characteristics of cold-smoked salmon. The pre-growth conditions with the lowest mean log reduction due to nisin and the highest strain-to-strain variability were selected for experiments on cold-smoked salmon; these included: (i) 4.65% w.p. NaCl (“NaCl”); (ii) pH = 6.1 (“pH”); (iii) 0.5 μg/ml benzalkonium chloride (“Quat”); and a control (“BHI”). Cold-smoked salmon slices with or without nisin were inoculated with L. monocytogenes pre-grown in one of the conditions above, vacuum-packed, and incubated at 7 °C. L. monocytogenes were enumerated on days 1, 15, and 30. A linear mixed effects model was constructed to investigate the effect of pre-growth condition, day in storage, serotype, source of isolation as well as their interactions on nisin efficacy against L. monocytogenes. Compared to pre-growth in “BHI”, significant reduction (P < 0.05) in nisin efficacy was induced by pre-growth in “pH” and “Quat” on both days 15 and 30, and by pre-growth in “NaCl” on day 30, indicating a time-dependent cross-protection effect. Additionally, an effect of L. monocytogenes‘ serotype on the cross-protection to nisin was observed; pre-growth in “pH” significantly reduced nisin efficacy against serotype 1/2a and 4b strains, but not against 1/2b strains. In conclusion, pre-exposure to mildly acidic environment, high salt content, and sublethal concentrations of quaternary ammonium compounds, is likely to provide cross-protection against a subsequent nisin treatment of L. monocytogenes on cold-smoked salmon. Therefore, challenge studies that use pre-growth in “BHI”, as well as more susceptible L. monocytogenes strains, may overestimate the efficacy of nisin as a control strategy for cold-smoked salmon.

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Posted in food contamination, Food Hygiene, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Research, Uncategorized

USA – Deli take-out in Seattle blamed for unidentified gastrointestinal illnesses

Posted on August 14, 2020 by | Leave a comment

Food Safety News

Public Health is investigating an outbreak of gastrointestinal illness with diarrhea, vomiting, body aches, headaches, and fevers associated with a takeout meal from Saigon Vietnam Deli on July 25, 2020. A specific food or drink item that might have caused the illnesses has not been identified. Saigon Vietnam Deli is located  at1200 S Jackson Street in Seattle.

Pubic Health serves the Seattle-King County area of Washington State.

Since Aug. 3, 2020, Public Health learned about 8 people with a gastrointestinal illness who reported eating takeout food together from Saigon Vietnam Deli on July 25, 2020. Other food was also ordered for takeout from another food establishment, but since only half of the ill people ate the food from the second restaurant, it is unlikely the source of illnesses.

Public Health hasn’t identified any ill employees.

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Posted in food bourne outbreak, food contamination, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, outbreak, Poisoning, Uncategorized

Research – SSEL, a selective enrichment broth for simultaneous growth of Salmonella enterica, Staphylococcus aureus, Escherichia coli O157: H7, and Listeria monocytogenes

Posted on August 14, 2020 by | Leave a comment

Wiley Online

Salmonella enterica, Staphylococcus aureus, Escherichia coli O157: H7, and Listeria monocytogenes may contaminate similar types of food and cause foodborne disease. The objective of this study was to develop a selective enrichment broth for simultaneous enrichment of Salmonella enterica, Staphylococcus aureus, Escherichia coli O157: H7, and Listeria monocytogenes (SSEL) using nalidixic acid, acriflavine, lithium chloride, and sodium cholate as selective agents. Developed SSEL broth not only enriched the target pathogens to 5 log10 CFU/ml after 18 hr incubation at 37°C with 10–100 CFU/mL of inoculation concentration, but also could successfully support the simultaneous enrichment of target pathogens with similar growth rates and inhibit the growth of most nontarget bacteria effectively. The enrichment effect of SSEL was confirmed by artificial contamination test coupled with multiplex PCR. In summary, SSEL has been shown to be a promising multiplex selective enrichment broth for the detection of the four pathogens on a single‐assay platform.

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Posted in E.coli O157, E.coli O157:H7, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Research, Salmonella, Staphylococcus aureus, Uncategorized

Nigeria – Seven family members die of food poisoning in Zamfara

Posted on August 14, 2020 by | Leave a comment

Punch

Seven members of a family on Wednesday night died of food poisoning in Auki village, Bungidu Local Government Area of Zamfara State.

The family, comprising two housewives and their five children, died after taking their dinner, which was made of tuwon dawa (guinea corn food).

Narrating the incident to The PUNCH, an indigene of the area, Mohammed Mas’ud, said the family developed stomach disorder immediately after eating their dinner, with three of them dying instantly.

Other members of the family were rushed to Bungudu General Hospital, where four of also died.

The Medical Director in charge of the hospital, Dr. Gambo Tsafe,  confirmed that the investigation conducted by the hospital had shown that the victims died of food poisoning as a result of consuming contaminated food.

Gambo explained that the deceased were vomiting and stooling when they were brought to the hospital and added that all efforts to save their lives proved abortive.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, Food Poisoning Death, microbial contamination, Microbiology, Uncategorized

Belgium – Skewers of Marinated Turkey – Salmonella

Posted on August 14, 2020 by | Leave a comment

AFSCA

During microbiological checks, the presence of Salmonella was found in marinated turkey skewers .

In consultation with the AFSCA, Norenca therefore decided to withdraw the product concerned from the sale.

Customers who have purchased this product are advised not to consume it and to bring it back to the store, where they will be reimbursed. In the meantime, all stores have removed the affected product from the shelves.

Product description:

Marinated turkey brochettes sold between 08/08/2020 and 14/08/2020 at Spar Colruyt Group and other general food stores with the following information:
• Marinated turkey kebabs per 3 pieces and 16 pieces
• Use by date (DLC): 08/14/2020
• Lot numbers: 02032220 Does the

information above match that of the product purchased? Bring the products back to your store.

Possible symptoms of Salmonella poisoning.

Possible symptoms of intoxication caused by Salmonella are fever, abdominal cramps, and diarrhea. These symptoms usually appear within 12 to 48 hours after ingestion.

Symptoms usually last 4 to 7 days, and most people recover without specific treatment. Young children, pregnant women, the immunocompromised and the elderly are among the groups at risk. In these people, the symptoms can be severe enough to require hospitalization of the patient.

People who have consumed this product and who present this type of symptoms are invited to consult their doctor, notifying him of this consumption.

For more information , customers can contact Norenca via info@norenca.be or 014 / 58.45.11.

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Posted in afsca, food contamination, 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 Testing, Salmonella, Uncategorized

Australia – Inquiry criticizes handling of I Cook Foods Listeria case

Posted on August 14, 2020 by | Leave a comment

Food Safety News

A parliamentary inquiry into the closure of an Australian catering business has found the council failed in its role as a regulator.

I Cook Foods, which provided pre-packed meals to hospitals and the aged care sector, was temporarily closed in February 2019 during attempts to find the source of infection after an 86-year-old woman with listeriosis died.

The investigation led to a closure order which ultimately resulted in the loss of contracts and clients, employees being made redundant, and shutting down the business. Witnesses told the inquiry it was not normal for a site to remain shut under a closure order for a month. I Cook Foods was charged with 48 breaches of the Food Act but these were later dropped by the City of Greater Dandenong.

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Posted in food contamination, food death, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes, Research, Uncategorized

Australia – Inner Goodness UHT Soy Milk 1 – Potential Microbial Contamination.

Posted on August 14, 2020 by | Leave a comment

FSANZ

Date published: 14 August 2020

Product information

ALDI is conducting a recall of Inner Goodness Regular UHT Soy Milk 1L. The product has been available for sale at all ALDI stores.

Date markings

Best Before 12/03/2021

Aldi soy milk 1L

Problem

The recall is due to potential microbial contamination.

Food safety hazard

Food products with microbial contamination may cause illness if consumed.

Country of origin

Australia

What to do​

Customers should not consume this product and should return it to any ALDI store for a refund of the purchase price. Any consumers concerned about their health should seek medical advice.

For further information please contact:

Food Recall Hotline on 1800 709 993

Related links:

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Posted in food contamination, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, food recall, Food Safety, Food Safety Alert, Food Testing, FSANZ, microbial contamination, Microbiology, Uncategorized

New Zealand – Recall of raw milk containing Campylobacter from Lindsay Farm in Waipukurau

Posted on August 14, 2020 by | Leave a comment

MPI

 

Raw (unpasteurised) drinking milk from Central Hawke’s Bay producers Lindsay Farm is being recalled after Campylobacter bacteria was found in some product.

The recall affects Lindsay Farm branded raw drinking milk with a date marking between 3 July and 11 August, distributed in a range of locations between Dannevirke and Auckland. The product is sold in 2-litre plastic bottles.

Hawke’s Bay District Health Board have confirmed Campylobacter infection in a person whose family regularly drank Lindsay Farm’s raw milk. The person was admitted to hospital but has since been discharged. There are no other reports of illness in the family.

Ministry for Primary Industries (MPI) food compliance manager Melinda Sando says people with Lindsay Farm raw milk at home should visit the MPI recalls website to check if it is among the batches of recalled product.

“If you have any of the recalled product, throw it out or return it to your supplier.

“You can also heat the raw milk until just boiling or at 70 degrees for 1 minute to kill any bacteria present before drinking it.

“Raw milk should also be refrigerated (at 4 degrees or less) to reduce the risk of any harmful bacteria in the milk growing to levels which may make you sick.

“If you have health concerns after drinking the product, talk to your doctor.

“Symptoms of Campylobacter infection are vomiting, diarrhoea, abdominal pain, fever, headache, and body aches.

“Drinking raw milk carries inherent risks as it may contain harmful bacteria which are killed through the pasteurisation process.

MPI is working with Hawke’s Bay District Health Board to minimise risk to the public.

Details of the recall, including the specific distribution points of the product

Last reviewed: 

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Posted in Campylobacter, food contamination, 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 Testing, MPI, Raw Milk, Uncategorized