Category Archives: Uncategorized

USA – TWO HOSPITALIZED AFTER REPORTED SALMONELLA OUTBREAK AT GRANTS PASS RESTAURANT

Posted on July 20, 2020 by | Leave a comment

KDRV

GRANTS PASS, Ore. — Public health officials are investigating a cluster of Salmonella cases linked to a Grants Pass restaurant that has resulted in two hospitalizations, according to Josephine County Public Health.

The agency said that multiple cases of documented Salmonella were “potentially linked” to Si Casa Flores on NE Beacon Drive. Public health officials inspected the restaurant and collected 17 specimens for lab testing, with results expected this weekend.

“Si Casa Flores Corporation has been working closely with Public Health specialists to identify the source of the outbreak and ensure the continued safety of Si Casa customers,” Josephine County Public Health said in a statement.

Due to ingredients shared between local restaurants, state and local authorities are asking that anyone who has eaten at three Si Casa Flores-owned locations in Grants Pass from June 25 to July 7 complete an online survey. This includes the Beacon Drive location, the NW F Street location, and the Xpress trailer on Union Avenue.

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Posted in food contamination, food handler, Food Hygiene, Food Illness, 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

Spain – Spain plans to tighten rules for marketing of unpasteurised milk

Posted on July 20, 2020 by | Leave a comment

Food Safety News Raw Milk Food Safety KSW Foodworld

Spanish scientists have proposed additional requirements for the marketing of raw milk but have not gone as far as to ban it.

European regulation allows unpasteurized milk for direct human consumption to be placed on the market without treatment to kill bacteria, parasites and viruses. The current situation in Spain follows this legislation with no additional requirements so raw milk can be sold regardless of volume.

The Spanish Agency for Food Safety and Nutrition (AESAN) asked its Scientific Committee to assess whether risk management measures related to raw milk intended for direct human consumption are adequate to provide a high level of consumer protection. Or if it was necessary to prohibit raw milk sold in this way in Spain.

Proposed measures include microbiological criteria, mandatory packaging of milk and indicating on the label: “Raw milk without thermal treatment: boil before consumption” and “Maintain refrigerated at temperatures between 1 and 4 degrees C (34 to 39 degrees F).Raw Milk Food Safety KSW Foodworld

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiology, Raw Milk, Research, Uncategorized

USA – Paralytic shellfish poisoning (PSP) – Death

Posted on July 20, 2020 by | Leave a comment

Food Safety News

The Alaska State Medical Examiner’s Office has confirmed that the death of an Alaska resident is consistent with paralytic shellfish poisoning (PSP). Officials have yet to release personal information.

Warnings have been issued to the community by email, fax, radio and social media after blue mussel samples collected from the beach on the same day the shellfish were consumed were found to have extremely high toxin levels, more than 100 times higher than the safe regulatory limit. The snail samples also had elevated toxin levels, but not as high as the blue mussels.

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Posted in Algal Toxin, Biotoxin, food contamination, food death, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Poisoning Death, Food Safety, Food Safety Alert, Food Testing, Food Toxin, paralytic shellfish poisoning, PSP, shellfish toxin, Uncategorized

Research – Effectiveness of a Novel, Rechargeable, Polycationic N-halamine Antibacterial Coating on Listeria Monocytogenes Survival in Food Processing Environments

Posted on July 19, 2020 by | Leave a comment

JFP

The goal of this research was to evaluate the efficacy of a novel rechargeable non-leaching polycationic N-halamine coating applied to stainless steel (STEEL) food contact surfaces to reduce Listeria monocytogenes contamination on ready-to-eat (RTE) foods. For this purpose, four L. monocytogenes strains were inoculated onto the charged (C; chlorine-activated) or uncharged (NC) N-halamine coated STEEL coupon surfaces (intact vs. scratched). After inoculation, test surfaces were incubated under different temperatures (2, 10, and 25°C) for different exposure times (0, 48, and 72 h). L. monocytogenes transfer from coated adulterated surfaces to ready to eat meat (beef sausages and roast beef) was also tested at 2 °C. Results showed that both intact-C and scratched-C coated surfaces showed significant reductions at any temperature; however, in presence of organic material, they were more effective in reducing L. monocytogenes at 2 °C and 10 °C than at 25 °C (p < 0.05). In contrast, INTACT-NC and SCRATCHED-NC increased their reduction capability at 25 °C (p < 0.05) decreasing the magnitude of difference of L. monocytogenes reduction with INTACT-C and SCRATCHED-C at the same temperature. Overall, higher L. monocytogenes reduction was observed for INTACT-C and SCRATCHED-C (≈ 4.1 ± 0.19 log CFU/cm2) than INTACT-NC and SCRATCHED-NC (≈ 2.3 ± 0.19 log CFU/cm2) at any temperature (p < 0.05). Additionally, the combination of the surface condition and chlorine presence on the N-halamine coating exposed for 2 h at 2 °C in presence of organic load (50 % meat purge) did not significantly affect the coating bactericidal efficacy. Regarding L. monocytogenes transfer to RTE meat, an overall reduction of ≈ 3.7 logs CFU/g was observed in sausages and roast beef. These findings suggest that a novel rechargeable N-halamine coating on STEEL surfaces has considerable potential to inactivate L. monocytogenes.

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Posted in Antibacterial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, microbial contamination, Microbiology, Research, Technology, Uncategorized

Research – Attributing human foodborne diseases to food sources and water in Japan using analysis of outbreak surveillance data

Posted on July 19, 2020 by | Leave a comment

JFP

In Japan, strategies for ensuring food safety have been developed without reliable scientific evidence on the relation between foodborne infections and foods. The aim of this research was to provide information on the proportions of foodborne diseases caused by seven major causative pathogens ( Campylobacte r spp., Salmonella spp., EHEC, V. parahaemolyticus , Clostridium perfringens , Staphylococcus aureus , and Norovirus) attributable to foods using analysis of outbreak surveillance data. For the calculation of the number of outbreaks attributed to each source, simple-food outbreaks were attributed to the single-food category in question, and complex-food outbreaks were classified under each category proportionally to the estimated probability. Between 2007 and 2018, 8.730 outbreaks of foodborne diseases caused by seven pathogens were reported and another 6,690 (76.6%) were of “unknown source”. We observed fluctuations in the sources of foodborne diseases caused by the seven pathogens from 2013 to 2018 as follows: chicken products (92.9%, CI 92.6–92.9) for Campylobacter spp., beef products (40.1%, CI 38.2–41.2) and vegetables (39.3%, CI 38.2–41.2) for EHEC, eggs (22.8%, CI 14.9–31.9), chicken products (13,3%, CI 6.4–21.3) for Salmonella spp., finfish (86.3%, CI 62.5–95.8) and shellfish (13.7%, CI 4.2–37.5) for V. parahaemolyticus, grains and beans (47.2%, CI 31.2–62.5) for S. aureus, vegetables (69.3%, CI 50.8–79.7) and beef products (13.1%, CI 10.2–15.3) and chicken products (10.0%, CI 1.7–27.1) for C. perfringens , and shellfish (74.7%, CI 73.1–75.9) for Norovirus. In this study, we provide the best currently available basis to evaluate the link between foodborne diseases and foods. Additionally, our results reflected the effect of strict health regulations for raw beef during a given time period, and demonstrate the importance of controlling the contamination rate of Campylobacter spp. in chicken products at each step of the food supply chain.

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Posted in Campylobacter, Clostridium perfringens, EHEC, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, foodborne disease, Foodborne Illness, foodborne outbreak, Norovirus, Salmonella, Staphylococcus aureus, Uncategorized, Vibrio parahaemolyticus

Research -Effect of Silver Nanoparticles on the Morphology of Toxoplasma gondii and Salmonella braenderup

Posted on July 18, 2020 by | Leave a comment

Hindawi

The study of silver nanoparticles (AgNPs) has recently increased due to the different antimicrobial properties that have been evaluated. Studies have shown that AgNPs decrease the cell viability of some parasitic species and inhibit bacterial growth and biofilm formation. Toxoplasma gondii is a parasite with different stages of development including the oocyst, and it can survive in the environment for a long time generating contamination of vegetables and water. This parasite has the ability to generate congenital toxoplasmosis and chorioretinitis in humans. Another human pathogen present in water is Salmonella braenderup, this bacterium, when consumed, causes gastroenteritis and typhoid fever. We evaluate the affectation that causes the AgNPs in oocysts of T. gondii and S. braenderup using fluorescence microscopy and scanning electron microscopy techniques. The results showed that at different ratios of AgNPs and microorganisms, as well as at different exposure time during the treatments, morphological alteration of the cell structure of oocysts of T. gondii and S. braenderup was evidenced, suggesting a potential treatment method for the inhibition of the viability of these microorganisms.

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Posted in Contaminated water, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, microbial contamination, Microbiology, Research, Salmonella, Technology, Toxoplasma gondii, Toxoplasmosis, Uncategorized, Water, water microbiology, Water Safety

Research – Listeria monocytogenes prevalence varies more within fields than between fields or over time on conventionally farmed New York produce fields

Posted on July 18, 2020 by | Leave a comment

JFP

Past studies have shown that the on-farm distribution of Listeria monocytogenes is affected by environmental factors (e.g., weather). However, the majority of studies were conducted at large scales (e.g., across farms), while few studies examined drivers of L. monocytogenes prevalence at smaller scales (e.g., within a single field). This study was performed to address this knowledge gap by (i) tracking L. monocytogenes distribution in two fields on one farm over a growing season, and (ii) identifying factors associated with L. monocytogenes isolation from drag swab, soil, and agricultural water samples. Overall, L. monocytogenes was detected in 78% (21/27), 19% (7/36), and 8% (37/486) of water, drag swab, and soil samples, respectively. All isolates were characterized by pulsed-field gel electrophoresis (PFGE). Of the 43 PFGE types identified, 14 were isolated on multiple sampling visits and/or from multiple sample types, indicating persistence in or repeated introduction into the farm environment during the study. Our findings also suggest that L. monocytogenes prevalence, even at the small spatial scale studied here, (i) was not uniform, and (ii) varied more within fields than between fields or over time. This is illustrated by the fact that plot (in-field variation), field (between field variation), and sampling visit (time) accounted for 18%, 2% and 3% of variance in odds of isolating L. monocytogenes, respectively. Moreover, according to random forest analysis, water-related factors were among the top-ranked factors associated with L. monocytogenes isolation from all sample types. For example, the likelihood of isolating L. monocytogenes from drag and soil samples increased monotonically as rainfall increased. Overall, findings from this single-farm study suggests that mitigation strategies for L. monocytogenes in produce fields should focus on water-associated risk factors (e.g., rain, distance to water), and be tailored to specific high-risk in-field areas.

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

Research – Inactivation of Salmonella and Shiga toxin-producing Escherichia coli (STEC) from the surface of alfalfa seeds and sprouts by combined antimicrobial treatments using ozone and electrolyzed water

Posted on July 18, 2020 by | Leave a comment

Science Direct

Individual chemical and non-chemical treatments have failed to disinfect alfalfa seeds and sprouts from pathogens thoroughly. This study investigated the disinfection of alfalfa seeds and sprouts using a procedure combining ozone with acidic (pH 3.0) electrolyzed water (AEW). Inoculated alfalfa seeds with a cocktail of 3 strains Salmonella and 3 strains of STEC were treated sequentially with aqueous ozone followed by AEW. Treatment started by immersing the samples into ozonated water (5 mg/L ozone) for 15 or 20 minutes with persistent oxygen feeding pressurized with 10 psi. The samples then were immersed in 1 L of AEW for 15 min. Salmonella and STEC were significantly (P < 0.05) reduced by 3.6 and 2.9 log CFU/g on seeds respectively, and by 3.1 and 3.0 log CFU/g reduction on sprouts. Significant differences (P < 0.05) were found in the magnitude of the log reduction between Salmonella and STEC on seeds and between seeds and sprouts. Using combined treatments showed no significant changes in the quality, including shelf life, weight, and color in sprouts as compared to controls. The findings suggest that the combination of ozone and AEW is effective in inactivation of Salmonella and STEC on alfalfa seeds and sprouts with no adverse effects on sprouts quality.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, microbial contamination, Microbiology, Research, STEC, STEC E.coli, Technology, Uncategorized

Hong Kong – Cross contamination, temperature abuse factors in sandwich outbreak

Posted on July 17, 2020 by | Leave a comment

Food Safety News

Cross contamination and temperature abuse are factors that played a role in an outbreak of Salmonella in Hong Kong earlier this year.

In May, the Centre for Health Protection (CHP) of the Department of Health recorded 236 illnesses linked to consumption of sandwiches produced in a food factory with more than 50 people needing hospital treatment.

Cross contamination of raw eggs by food handlers at the factory, prolonged storage of sandwiches at improper temperatures during delivery and at retail were suspected to be contributing factors to the outbreak.

The most commonly consumed items included a ham, cheese and egg sandwich by 166 cases, ham and egg sandwich by 50 cases and a cheese and egg sandwich by 29 patients.

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

Scotland – Salmonella and STEC behind most outbreaks in Scotland

Posted on July 17, 2020 by | Leave a comment

Food Safety News

There were 11 foodborne outbreaks in Scotland this past year with almost 50 people falling ill.

Salmonella and Shiga toxin-producing E. coli (STEC) were the most frequently reported organisms.

Findings come from the Health Protection Scotland (HPS), part of Public Health Scotland (PHS), annual surveillance report on bacterial, protozoal and viral outbreaks of infectious intestinal disease in 2019.

The 11 outbreaks and 49 illnesses in 2019 is down from the 14 outbreaks and 117 illnesses reported in 2018, but in line with the previous five-year average of 13 outbreaks per year. Figures from 2018 include a norovirus outbreak that affected 60 people.

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Posted in food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Poisoning Death, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, foodborne outbreak, foodbourne outbreak, outbreak, Research, Salmonella, STEC, STEC E.coli, Uncategorized