Category Archives: Uncategorized

Research – Pet ownership and pet type and their implications for food safety in the home: Evidence from a national survey

Posted on May 11, 2020 by | Leave a comment

Journal of Food Protection

Physical contact between humans and their pets increases the potential for zoonotic disease transmission. This study used the 2016 FDA Food Safety Survey to compare the food handling behaviors of pet owners and non-pet owners, since poor food handling and hygiene habits can increase the likelihood of disease transmission from animals to humans. Results show that both pet ownership and pet type were important in predicting food safety behaviors. After controlling for sociodemographic factors included in this study (gender, age, household income, household size, and race/ethnicity), pet ownership was significantly associated with overall food safety practices, and more specifically with better handwashing behaviors, kitchen cleaning, and ownership and use of a food thermometer, as well as a greater awareness of foodborne pathogens. Cat owners and cat/dog owners had better overall food safety practices and better handwashing compared to dog owners. After controlling for sociodemographic variables, there were no significant associations between pet ownership and perception of risks associated with unsafe food handling practices.

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Safety, Pathogen, Research, Uncategorized

Research – Study reveals foodborne illness burden in Taiwan

Posted on May 10, 2020 by | Leave a comment

Food Safety News

One in six Taiwanese people suffered from foodborne illness annually during a four year period studied by researchers.

From 2012 to 2015, almost 3.9 million foodborne illnesses and 50 deaths occurred annually in the country.

Scientists said the study, published in the Journal of the Formosan Medical Association, provided the first national estimates on the disease burden from foodborne illnesses in Taiwan.

Among just more than half of foodborne illnesses cases with identifiable causal microorganisms, non-typhoid Salmonella, norovirus, and Vibrio parahaemolyticus were leading pathogens.

Foodborne illnesses caused a substantial financial disease burden, with a medical cost up to NT $1.3 billion (U.S. $43,400) annually.

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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 Poisoning, food recall, Food Safety, Food Safety Alert, Norovirus, Salmonella, Uncategorized, Vibrio, Vibrio parahaemolyticus

India -Three truckers stranded for 50 days die of ‘food poisoning’ in Odisha

Posted on May 10, 2020 by | Leave a comment

The Hindu

Three truck drivers, stranded on the road for 50 days owing to the lockdown, died allegedly of food poisoning in Odisha’s Dhenkanal district, 70 km from here on Friday.

On March 18, the three, hailing from Bihar, had come to collect spirit from the Dhenkanal-based Shakti Sugars Limited for a liquor manufacturing factory in Khordha district of Odisha.

 

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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 Poisoning, Food Poisoning Death, food recall, Food Safety, Food Safety Alert, Uncategorized

Canada -Raw Beef and Veal Recall For E. coli O157:H7 in Canada Updated

Posted on May 10, 2020 by | Leave a comment

Food Poisoning Bulletin

The food recall warning for raw beef and veal for E. coli O157:H7 in Canada that was issued on October 17, 2020 and many other dates has been updated with more information. This information was discovered during the Canadian Food InspectionAgency’s food safety investigation. The investigation has been closed.

You can see the long list of recalled products at the CFIA web site. The products include beef bone-in hind shank, beef back ribs, fresh beef, choice grain-fed veal scallopine (frozen), ground beef, boneless veal shank, flat iron, rump roast, beef liver, beef top sirloin, and boneless beef brisket, among others.

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Posted in E.coli, E.coli O157, E.coli O157:H7, food contamination, 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, foodborne disease, Foodborne Illness, foodborne outbreak, foodbourne outbreak, STEC E.coli, Uncategorized

USA – Taco Bell Hepatitis A Exposure in Chilhowie, Virginia

Posted on May 10, 2020 by | Leave a comment

Food Poisoning Bulletin

Dr. Karen Shelton, director of the health district said in a statement, “Individuals who ate food from Taco Bell in Chilhowie during that time and who have not been previously vaccinated for hepatitis A or have not previously had the disease are recommended to receive the hepatitis A vaccine. This may help prevent, or lessen the severity of, illness. The vaccine works best if given within 2 weeks of exposure and may not prevent infection with Hepatitis A for all, but it can help protect many who have been exposed.”

According to the Health Department, the Taco Bell has been cooperating with this investigation and has been compliant with safe food handling practices. The restaurant was sanitized and all employees have been offered hepatitis A vaccinations.

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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 Safety, Food Safety Alert, Food Virus, Hepatitis A, Uncategorized, Virus, Virus Vaccination

Research – Poland, poultry and Salmonella

Posted on May 10, 2020 by | Leave a comment

Poultry Med

A series of reports from RASFF (the Rapid Alert System for Food and Feed):
-Salmonella enterica ser. Typhimurium (present /25g) in chilled turkey meat from Poland in Poland (Notification date: 30/4/2020)
-Salmonella enterica ser. Enteritidis (presence /25g) in chilled chicken breasts from Poland in Slovakia (28/4/2020)
-Salmonella enterica ser. Enteritidis (presence /25g) in chilled chicken quarters from Poland in Slovakia (24/4/2020)
-Salmonella enterica ser. Infantis (presence /25g) in frozen chicken legs from Poland in Lithuania (24/4/2020)
-Salmonella enterica ser. Enteritidis (in 2 out of 5 samples /25g) in chilled chicken wings from Poland in Lithuania (24/4/2020)
-Salmonella enterica ser. Enteritidis (presence /25g) in chilled chicken quarters from Poland in Lithuania (24/4/2020)
-Salmonella enterica ser. Newport (3 out of 5 samples /50g) in frozen chicken breast fillets from Poland in Romania (24/4/2020)

Is this the quality of Europe’s largest poultry producer?

I have to agree most of the products are being sold to other eastern European countries although Italy was included in this weeks alerts.

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Posted in food contamination, Food Hygiene, 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, Research, Salmonella, Salmonella in Chicken, Uncategorized

UK – Morrisons recalls Market Street Living Herbs because of possible contamination with Listeria monocytogenes

Posted on May 10, 2020 by | Leave a comment

FSA

Morrisons has taken the precautionary step of recalling Market Street Living Herbs because the products might contain Listeria monocytogenes.

Product details

Morrisons Market Street Living Basil
Batch description All products purchased between 03 May and 09 May 2020
Morrisons Market Street Large Living Basil
Batch description All products purchased between 03 May and 09 May 2020
Morrisons Market Street Living Chives
Batch description All products purchased between 03 May and 09 May 2020
Morrisons Market Street Living Coriander
Batch description All products purchased between 03 May and 09 May 2020
Morrisons Market Street Large Living Coriander
Batch description All products purchased between 03 May and 09 May 2020
Morrisons Market Street Living Dill
Batch description All products purchased between 03 May and 09 May 2020
Morrisons Market Street Living Flat Parsley
Batch description All products purchased between 03 May and 09 May 2020
Morrisons Market Street Living Mint
Batch description All products purchased between 03 May and 09 May 2020
Morrisons Market Street Living Parsley
Batch description All products purchased between 03 May and 09 May 2020
Morrisons Market Street Living Thyme
Batch description All products purchased between 03 May and 09 May 2020

Risk statement

The products listed above might be contaminated with Listeria monocytogenes.

Symptoms caused by this organism can be similar to flu and include high temperature, muscle ache or pain, chills, feeling or being sick and diarrhoea. Some people are more vulnerable to listeria infections, including those over 65 years of age, pregnant women and their unborn babies, babies less than one month old and people with weakened immune systems.

Action taken by the company

Morrisons is recalling the above products. Point of sale notices will be displayed in all retail stores that are selling these products. These notices explain to customers why the products are being recalled and tell them what to do if they have bought the products. Please see the attached notice.
Customer notice: Morrisons Market Street Living Herbs

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Posted in 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, fsa, Listeria, Listeria monocytogenes, Uncategorized

Research – Enhanced elimination of Salmonella Typhimurium and Campylobacter jejuni on chicken skin by sequential exposure to ultrasound and peroxyacetic acid

Posted on May 10, 2020 by | Leave a comment

Wiley Online

The present study investigated the effects of combined ultrasound (37 kHz, 380 W for 5 min) and peroxyacetic acid (PAA; 50–200 ppm) treatment on the reduction of Salmonella Typhimurium and Campylobacter jejuni on chicken skin. Ultrasound was not sufficient to inactivate S. Typhimurium (0.48 log CFU/g reduction) or C. jejuni (0.25 log CFU/g reduction), whereas PAA significantly (p < .05) reduced S. Typhimurium (0.93–1.59 log CFU/g reduction) and C. jejuni (0.77–1.52 log CFU/g reduction). However, maximum reductions of 2.21 and 2.08 log CFU/g were observed for S. Typhimurium and C. jejuni, respectively, for combined treatment with 5 min of ultrasound and 200 ppm PAA. Our results indicate that a combination of ultrasound treatment for 5 min and 200 ppm PAA was more effective in reducing S. Typhimurium and C. jejuni compared to the individual treatments, without significantly affecting the color or texture of the chicken skin, thus, demonstrating its potential to increase the microbial safety during poultry processing.

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

Research -The impacts of tomato residuum extract with Arabic gum and dill essential oil on the shelf life improvement of trout fillets stored at chilly condition

Posted on May 10, 2020 by | Leave a comment

Wiley Online

The objective of this study was to evaluate the effects of tomato residuum extract (TRE) dipping and Arabic gum (AG) coating enriched with dill essential oil (DEO) on the shelf life extension of refrigerated trout fillets. Gas chromatography/mass spectrometry analysis revealed that the main constituents of DEO were alpha‐phellandrene (30.17%), limonene (28.31%), and carvone (21.31%). Antioxidant activities of acetone, ethanol, methanol, cold, and hot water extracts of tomato residuum were examined using reducing power and 2,2‐azinobis‐3‐ethylbenzothiazoline‐6‐sulphonic acid assays in maceration, ultrasound, and combined ultrasound and maceration extraction methods. The strongest antioxidant activities were found in the ultrasound‐assisted extraction with ethanol 50%. Thiobarbituric acid, total volatile basic nitrogen, and peroxide values indicated that TRE 3%–AG–DEO 2% and TRE 6%–AG–DEO 2% treatments could significantly (p ≤ .05) extend the shelf life of the fillets. Also, sensory evaluation showed that TRE along with DEO had significant (p ≤ .05) pleasant effects on the sensory characteristics of the fillets. It was concluded that TRE dipping along with AG coating containing DEO could be a suitable alternative for the synthetic preservative in the refrigerated trout fillets.

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

RASFF Alerts – Salmonella – Chilled Chuck Rolls – Chicken Legs – Chicken Wings- Black Pepper – Betel Leaves – Sesame Seeds – Chicken Fillets – Chicken Breast -Chicken Quarters – Minced Turkey Meat – Turkey Breast – Chicken Thighs – Chicken Kebab – Whitish Sesame Seeds – Kaffir Lime Leaves

Posted on May 9, 2020 by | Leave a comment

RASFF-Logo

RASFF – Salmonella (presence /25g) in chilled chuck rolls from Ireland in the Netherlands

RASFF – Salmonella enterica ser. Enteritidis (in 2 out of 5 samples /25g) in chilled chicken legs from Poland in Lithuania

RASFF – Salmonella (presence /25g) in black pepper from Brazil in Spain

RASFF – Salmonella enterica ser. Enteritidis (in 4 out of 5 samples /25g) in chilled chicken wings from Poland in Lithuania

RASFF – Salmonella enterica ser. Infantis (presence /25g) in frozen salted chicken fillets with added water from Hungary in Italy

RASFF – Salmonella enterica ser. Newport (in 5 out of 5 samples /25g) in chilled chicken breast from Poland in the Czech Republic

RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in chilled chicken quarters from Poland  Slovakia

RASFF – Salmonella (presence /25g) in chilled minced turkey meat from Poland, via Latvia in Lithuania

RASFF – Salmonella enterica ser. Saintpaul (in 1 out of 5 samples /25g) in chilled turkey breasts from Poland in the Czech Republic

RASFF – Salmonella (presence /25g) in black pepper (Piper) from Brazil in Spain

RASFF – Salmonella enterica ser. Infantis (presence /25g) in frozen chicken thighs from Hungary in Lithuania

RASFF – Salmonella (present /25g) in whitish sesame seeds from Sudan in the Netherlands

RASFF – Salmonella enterica ser. Infantis (in 3 out of 5 samples /25g) in chilled skinless chicken thighs from Poland in Lithuania

RASFF – Salmonella enterica ser. Infantis (presence /25g) and Salmonella enterica ser. Newport (presence /25g) in in chilled turkey legs from Poland used to produce frozen turkey kebab in the Czech Republic

RASFF – Salmonella enterica ser. Infantis (presence /25g) in chilled chicken legs from Poland used to produce frozen chicken kebab in the Czech Republic

RASFF – Salmonella enterica ser. Infantis (presence /25g) in frozen chicken breast fillets from Ukraine, via the Netherlands in Finland

RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in chilled chicken wings from Poland in Italy

RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in chilled chicken thighs from Poland in Italy

RASFF – Salmonella (4,5:12:l,v:x /25g) in frozen chicken meat from France in France

RASFF – Salmonella (presence /25g) in kaffir lime leaves from South Africa in Switzerland

RASFF – Escherichia coli (58000 CFU/g) and Salmonella (1 out of 5 /25g) in betel leaves from Sri Lanka in the UK

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Posted in 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, RASFF, Salmonella, Salmonella in Black Pepper, Salmonella in Chicken, Salmonella Sesame Seeds, Uncategorized