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Research – Presence of Bacterial Pathogens and Levels of Indicator Bacteria Associated with Duck Carcasses in a Commercial Processing Facility

Posted on May 13, 2020 by | Leave a comment

Journal of Food Protection

ABSTRACT

Little information has been published on the microbiological aspects of U.S. commercial duck processing. The objective of this study was to measure prevalence and/or levels of bacteria in duck samples representing the live bird and partially or fully processed oven-ready duck meat. At 12 monthly sampling times, samples were collected at six sites along the processing line in a commercial duck slaughter plant. Crop and cecum samples were collected at the point of evisceration. Whole carcass rinse samples were collected before and after carcass immersion chilling plus application of an antimicrobial spray. Leg quarters were collected from the cut-up line before and after application of an antimicrobial dip treatment. All samples (five from each site per monthly replication) were directly plated and/or enriched for Salmonella and Campylobacter. For the last 10 replications, carcass and leg quarter rinse samples were also evaluated for enumeration of total aerobic bacteria, Escherichia coli, and coliforms. Most cecum, crop, and prechill carcass rinse samples were positive for Campylobacter (80, 72, and 67%, respectively). Carcass chilling and chlorinated spray significantly lowered Campylobacter prevalence (P < 0.01), and even fewer leg quarters were positive for Campylobacter (P < 0.01). Passage through a chlorinated dip did not further reduce Campylobacter prevalence on leg quarters. Salmonella was infrequently found in any of the samples examined (≤10%). Total aerobic bacteria, coliforms, and E. coli levels were reduced (P < 0.01) on whole carcasses by chilling but were not different after cut-up or leg quarter dip treatment. Overall, current commercial duck processing techniques as applied in the tested plant were effective for reducing the prevalence and levels of Campylobacter on duck meat products.

HIGHLIGHTS
  • Campylobacter and Salmonella can be associated with live ducks for commercial slaughter.
  • Antimicrobial treatment reduced the prevalence of Campylobacter in duck samples.
  • Antimicrobial treatment reduced levels of aerobic bacteria, coliforms, and E. coli in duck samples.

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Posted in antimicrobial resistance, Antimicrobials, Campylobacter, Coliforms, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, microbial contamination, Microbiology, Research, Salmonella, Uncategorized

USA – Ravioli with E. coli recalled

Posted on May 13, 2020 by | Leave a comment

Food Poison Journal

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is issuing a public health alert because approximately 70 pounds of raw beef ravioli products, produced by P&S Ravioli Company, a Philadelphia, Pa. establishment, may be contaminated with E. coli O157:H7. A recall was not requested because the affected product is no longer available for purchase.

 

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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 Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, STEC E.coli, Uncategorized

USA – Wild Harvest® Basil Recalled for Cyclospora Parasite Contamination

Posted on May 13, 2020 by | Leave a comment

Daily Hornet cardcyclosporasme

United Natural Foods, Inc. (UNFI) recalled Wild Harvest® Organic Basil that was distributed from a facility in Hopkins, Minnesota, because it may be contaminated with Cyclospora parasites.

No illnesses or allergic reactions involving this product have been reported. It was distributed by SuperValu Inc., a subsidiary of UNFI.

The recall involves Wild Harvest® Organic Fresh Basil products sold in .25oz, .75oz, 2oz, and 4oz plastic clam shell containers (UPCs: 0071153550450, 0071153550322, 0071153550762, 0071153550323).

The product can be identified by a white sticker with black ink on the back of the container stating: “Product of Colombia” and “112.”

UNFI issued the recall voluntarily after the Cyclospora cayetanensis parasite was detected during routine sampling.

Infections with this parasite can cause a gastrointestinal illness called cyclosporoasis that is not usually life-threatening, according to the U.S. Centers for Disease Control and Prevention (CDC).

The symptoms may include watery diarrhea, loss of appetite, weight loss, cramping, bloating, increased gas, nausea or fatigue. Less common symptoms include vomiting and a low-grade fever.

 

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Posted in Cyclospora, Cyclosporiasis, food contamination, food handler, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Parasite, Uncategorized

Research – High-Pressure Inactivation of Histamine-Forming Bacteria Morganella morganii and Photobacterium phosphoreum

Posted on May 13, 2020 by | Leave a comment

Journal of Food Protection

ABSTRACT

The effects of high hydrostatic pressure (HHP) treatments on histamine-forming bacteria (HFB) Morganella morganii and Photobacterium phosphoreum in phosphate buffer and tuna meat slurry were investigated using viability counting and scanning electron microscopy. The first-order model fits the destruction kinetics of high pressure on M. morganii and P. phosphoreum during the pressure hold period. The D-values of M. morganii (200 to 600 MPa) and P. phosphoreum (100 to 400 MPa) in phosphate buffer ranged from 16.4 to 0.08 min and 26.4 to 0.19 min, respectively, whereas those in tuna meat slurry ranged from 51.0 to 0.09 min and 71.6 to 0.19 min, respectively. M. morganii had higher D-values than P. phosphoreum at the same pressure, indicating it was more resistant to HHP treatment. HFB had a higher D-value in tuna meat slurry compared with that in phosphate buffer, indicating that the HFB were more resistant to pressure in tuna meat slurry. The Zp values (pressure range that results in a 10-fold change in D-value) of M. morganii and P. phosphoreum were 162 and 140 MPa in phosphate buffer and 153 and 105 MPa in tuna meat slurry, respectively. Damage to the cell wall and cell membrane by HHP treatments can be observed by scanning electron microscopy. To our knowledge, this is the first report to demonstrate that HHP can be applied to inactivate the HFB M. morganii and P. phosphoreum by inducing morphological changes in the cells.

HIGHLIGHTS
  • M. morganii with higher D-values was more resistant than P. phosphoreum at the same HHP.
  • HFB with higher D-values were more resistant in fish slurry than in phosphate buffer.
  • P. phosphoreum with lower Zp values was more sensitive to changes in HHP than M. morganii.
  • SEM shows that HHP causes cell wall and membrane damage in HFB.

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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, Uncategorized

Research – Effect of Peracetic Acid Solutions and Lactic Acid on Microorganisms in On-Line Reprocessing Systems for Chicken Slaughter Plants

Posted on May 12, 2020 by | Leave a comment

Journal of Food Protection

ABSTRACT

During poultry slaughter and processing, microbial cross-contamination between individual chickens is possible, as well as from one slaughter animal to the next without direct contact. One option for reducing the risk of cross-contamination is to decrease the number of microorganisms on contact surfaces by using disinfectants. The aim is to decontaminate the surfaces coming into direct contact with the carcasses. In the present study, the effectiveness of different disinfectants was investigated in laboratory settings, simulating the conditions in the slaughterhouses and in a chicken slaughterhouse. For this, an artificial residue substance (consisting of yeast extract, albumin, and agar) was developed, tested, and included in the assays. Two disinfectants were tested under laboratory conditions: lactic acid (5 and 6.67%) and peracetic acid (0.33 and 0.5%). At the slaughterhouse, peracetic acid (0.021%) was used. In the laboratory tests, it was found that the peracetic acid solution had the highest disinfection potential with respect to an Escherichia coli strain (reduction >4 log CFU mL−1) at 0.5% without an artificial residue substance. The tested lactic acid solutions also showed the highest disinfection potential against a Pseudomonas aeruginosa strain, without an artificial residue substance. When applying the artificial residue substance, the reduction potential of lactic acid and peracetic acid was decreased to less than 1.4 log CFU mL−1. Application of peracetic acid in the slaughterhouse reduced the number of total aerobic bacteria by more than 4 log CFU mL−1 and the number of Enterobacteriaceae by more than 3 log CFU mL−1, depending on the place of sampling.

HIGHLIGHTS
  • Peracetic acid and lactic acid decreases E. coli and P. aeruginosa numbers in vitro.
  • Sanitation in place reduces the number of bacteria in a chicken slaughterhouse.
  • The number of total aerobic bacteria and Enterobacteriaceae was significantly reduced.

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Posted in Enterobacteriaceae, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, microbial contamination, Microbiology, Pseudomonas, Pseudomonas aeruginosa, Pseudomonas fluorescens, Research, Technology, Uncategorized

Switzerland – Hospital Listeria cases linked to cheese in Switzerland; one death reported

Posted on May 12, 2020 by | Leave a comment

Food Safety News

Four patients have been infected by Listeria and one has died after eating potentially contaminated cheese at a hospital in Switzerland.

During an internal check, Käserei Vogel AG, based in Steinerberg, found Listeria in semi-hard cheese and at its production site. The company issued a recall and informed its buyers to remove the products from shelves.

One of the buyers is a supplier to the Center Hospitalier du Valais Romand (CHVR). This supplier told the CHVR purchasing manager on April 30 about the problem. He instructed the immediate withdrawal of implicated cheeses. The last delivery was April 8, but it has not been ruled out that previous lots were also contaminated.

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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 Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Listeria, Listeria monocytogenes, Uncategorized

Australia – Juicy Isle Pty Ltd — Organic Pure Tassie – Apple and Blackcurrant 350mL and 1.5L, Apple 350mL and 1.5L, Apple and Ginger 1.5L, Apple and Raspberry 350mL and 1.5L

Posted on May 12, 2020 by | Leave a comment

FSANZ

Product description

Organic Pure Apple Juice Range – only organic range is affected
350mL and 1.5L plastic PET bottles

Organic Pure Tassie – Apple and Blackcurrant 1.5L
All Best Before dates up to and including 18/11/20
EAN 9315251901190/ APN 09315251901206

Organic Pure Tassie – Apple 1.5L
All Best Before dates up to and including 26/1/21
EAN 9315251901183/ APN 09315251901275

Organic Pure Tassie – Apple and Ginger 1.5
Best Before 5/12/20
EAN 9315251902401/ APN 19310868007683

Organic Pure Tassie – Apple and Raspberry 1.5L
All Best Before dates up to and including 7/10/20
EAN 9315251901213/ APN 09315251901220

Organic Pure Tassie – Apple 350mL
All Best Before dates up to and including 17/11/20
EAN 9315251901411/ APN 19310868006594

Organic Pure Tassie – Apple and Blackcurrant 350mL
Best Before 9/7/20
EAN 9315251901428/ APN 19310868006600

Organic Pure Tassie – Apple and Raspberry 350mL
All Best Before dates up to and including 2/11/20
EAN 9315251901435/ APN 19310868006617

Batch Code is the Best Before date

Photograph of Organic Pure Tassie Juice Range

What are the defects?

The recall is due to microbial (mycotoxin patulin) contamination

What are the hazards?

Food products containing mycotoxin (patulin) may cause illness if consumed.

What should consumers do?

Consumers should not drink this product and should return the products to the place of purchase for a full refund.

For further information, please contact Juicy Isle Pty Ltd by phone on 03 6274 5999 or via www.Juicyisle.com.au

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Mould Toxin, Mycotoxin, Patulin, Toxin, Uncategorized

USA – Possible Hepatitis A at LaRoma’s Pizzeria in Rome, New York

Posted on May 12, 2020 by | Leave a comment

Food Poisoning Bulletin

An employee tested positive for hepatitis A at LaRoma’s Pizzeria in Rome, New York, according to a press release issued by the Oneida County Health Department. The employee “worked while infectious and may have exposed people who were patrons of the shop,” according to the press release. The Health Department is also alerting people who ordered take-out food from that venue.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Virus, Hepatitis A, microbial contamination, Microbiology, Uncategorized, Virus

Scotland – HPS publishes annual surveillance reports for Hepatitis A, Hepatitis E, Listeria, Norovirus, Shigella and Yersinia in Scotland for 2019

Posted on May 12, 2020 by | Leave a comment

HPS

12 May 2020

Article: 54/1901

On 12 May 2020, Health Protection Scotland (HPS) published the following annual surveillance reports:

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Hepatitis A, Hepatitis E, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Norovirus, Shigella, Uncategorized, Yersinia, yersinia enterocolitica

Research – Two Generally Recognized as Safe Surfactants plus Acidulants Inactivate Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in Suspension or on Dip-Inoculated Grape Tomatoes

Posted on May 12, 2020 by | Leave a comment

Journal of Food Protection

ABSTRACT

Contamination of fresh produce with the foodborne pathogens Salmonella enterica, Listeria monocytogenes, and Escherichia coli O157:H7 continues to be problematic, resulting in outbreaks of foodborne illness and costly corporate recalls. Various individual concentrations of citric or lactic acids (0.35 to 0.61%) or isopropyl citrate (0.16 to 0.54%) combined with two generally recognized as safe surfactants, 0.025% sodium-2-ethyl-hexyl sulfate and 0.025% sodium dodecylbenzene-sulfonate, were tested against these three pathogens in suspension and when inoculated and dried on the surface of grape tomatoes. The efficacy of sodium hypochlorite (NaClO; at 46 ppm) was also evaluated under dirty and clean conditions in suspension after addition of 0.3 or 0.03% bovine serum albumin, respectively, as an organic load. NaClO (46 ppm) inactivated the three pathogens in suspension by <0.76 log CFU/mL after 5 min in the presence of 0.3% bovine serum albumin, whereas 9 and 15 ppm of free chlorine inactivated the pathogens by 0.64 and 2.77 log CFU/mL, respectively, after 5 min under clean conditions. Isopropyl citrate (0.16% acidulant) plus 0.05% total concentration of the two surfactants inactivated the pathogens in suspension by up to 7.0 log CFU/mL within 2 min. When applied to grape tomatoes for 2 min, 0.54% isopropyl citrate plus 0.025% concentrations of each of the two surfactants reduced Salmonella, E. coli O157:H7, and L. monocytogenes by as much as ca. 5.47, 4.89, and 4.19 log CFU/g, respectively. These reductions were significantly greater than those achieved with 49 ppm of free chlorine. Citric acid and lactic acid plus surfactant washes achieved greater inactivation than water-only washes, reducing Salmonella, E. coli O157:H7, and L. monocytogenes on tomatoes by up to 4.90, 4.37, and 3.98 log CFU/g, respectively. These results suggest that these combinations of acidulants and surfactants may be an effective tool for preventing cross-contamination during the washing of grape tomatoes, for reducing pathogens on the fruit itself, and as an alternative to chlorine for washing fresh produce.

HIGHLIGHTS
  • Acidulants and surfactants were used in combinations against three foodborne pathogens.
  • Acidulant (0.16%) plus surfactants (0.05%) inactivated pathogens in suspension by up to 7.0 log CFU/mL.
  • Acidulant plus surfactant inactivated pathogens on dip-inoculated grape tomatoes by 3.35 to 5.47 log CFU/g.

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