Category Archives: Uncategorized

Research – Biofilm formation by South African non-O157 Shiga toxigenic Escherichia coli on stainless steel coupons

Posted on March 18, 2020 by | Leave a comment

NRC

This study examined the biofilm-forming ability of six non-O157 Shiga-toxin-producing Escherichia coli (STEC) strains: O116:H21, wzx-Onovel5:H19, O129:H21, O129:H23, O26:H11, and O154:H10 on stainless steel coupons after 24, 48, and 72 h of incubation at 22 °C and after 168 h at 10 °C. The results of crystal violet staining revealed that strains O129:H23 and O154:H10 were able to form biofilms on both the submerged surface and the air–liquid interface of coupons, whereas strains O116:H21, wzx-Onovel5:H19, O129:H21, and O26:H11 formed biofilm only at the air–liquid interface. Viable cell counts and scanning electron microscopy showed that biofilm formation increased (p < 0.05) over time. The biofilm-forming ability of non-O157 STEC was strongest (p < 0.05) at 22 °C after 48 h of incubation. The strongest biofilm former regardless of temperature was O129:H23. Generally, at 10 °C, weak to no biofilm was observed for isolates O154:H10, O116:H21, wzx-Onovel5:H19, O26:H11, and O129:H21 after 168 h. This study found that temperature affected the biofilm-forming ability of non-O157 STEC strains. Overall, our data indicate a high potential for biofilm formation by the isolates at 22 °C, suggesting that non-O157 STEC strains could colonize stainless steel within food-processing facilities. This could serve as a potential source of adulteration and promote the dissemination of these potential pathogens in food.

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Posted in Biofilm, E.coli, E.coli O116, E.coli O129, E.coli O154, E.coli O26, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, microbial contamination, Research, Uncategorized

USA – Norovirus outbreak reported on Royal Caribbean’s Grandeur of the Seas

Posted on March 18, 2020 by | Leave a comment

Outbreak News Today norovirus-1080x655

Federal health officials report investigating a norovirus outbreak onboard Royal Caribbean International vessel, Grandeur of the Seas.

The outbreak on the March 7–March 19, 2020 voyage has sickened 83 passengers and six crew members, who developed symptoms of vomiting and diarrhea.

Specimens have been collected, tested onboard, and found to be positive for norovirus. The specimens will be sent to CDC for genome sequencing.

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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 Research, Food Pathogen, Food Safety, Food Safety Alert, Food Testing, Food Virus, Norovirus, Uncategorized, Virus

USA – Outbreak Investigation of E. coli O103: Clover Sprouts (February 2020)

Posted on March 18, 2020 by | Leave a comment

FDA

March 17, 2020

Recommendation

Chicago Indoor Garden is recalling all products containing Red Clover sprouts. FDA is recommending that consumers not eat the following recalled items with “Best By” dates between 12/1/2019 and 3/12/2020 that were distributed to Whole Foods throughout the Midwest, Coosemans Chicago Inc., Battaglia Distributing, and Living Waters Farms:

  • Red Clover 4oz. clamshell
  • Red Clover 2lb. boxes
  • Sprout Salad 6oz. clamshell
  • Mixed Greens 4oz. clamshell
  • Spring Salad 6oz. clamshell
Sample Labels of Chicago Indoor Garden Sprout Products

(PDF: 849 KB)

The FDA’s analysis of a sample of this firm’s product identified the presence of E. coli O103. Whole Genome Sequencing of this bacteria showed that it matches the outbreak strain.

Generally, it is recommended that children, the elderly, pregnant women, and persons with weakened immune systems should avoid eating raw sprouts of any kind.

Background

FDA, along with CDC and state and local partners, are investigating an outbreak of 14 illnesses caused by E. coli O103 in Iowa, Illinois, Missouri, Texas and Utah likely linked to clover sprouts.

As the outbreak investigation progresses, the FDA will continue in its traceback investigation to determine where implicated sprouts have been distributed and will continue monitoring for additional illnesses associated with this outbreak.

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Posted in E.coli, E.coli O103, FDA, 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, STEC E.coli, Uncategorized

Research – Survival and histamine production by histamine forming bacteria exposed to low doses of gamma irradiation

Posted on March 17, 2020 by | Leave a comment

JFP

Histamine fish poisoning occurs when fish containing high amount of histamine are consumed. Since histamine is thermally stable, control of histamine forming bacteria in seafood is a good strategy to prevent the formation of histamine. One of the potential ways to do this is to apply gamma radiation on the histamine formers. In order to understand the effect of gamma radiation on the histamine forming bacteria, laboratory isolates of prolific histamine forming bacteria namely Morganella morganii, Klebsiella variicola and Proteus vulgaris were exposed to different doses of gamma radiation in nutrient broth and in tuna muscle spiked with histamine formers. None of the test bacteria survived in tuna muscle radiated at 2.0 kGy. Among the selected histamine formers, Klebsiella variicola was highly sensitive to gamma radiation and was eliminated at a dose of 1.5 kGy. Histamine production levels were also reduced as radiation dose increased. These results suggest that gamma irradiation can effectively eliminate histamine forming bacteria and the threat of histamine poisoning in seafood.

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

Scotland – New research into Campylobacter infection in Scotland

Posted on March 17, 2020 by | Leave a comment

HPS

campy2

Image CDC

17 March 2020

Article: 54/1104

Food Standards Scotland (FSS) has published new research on Campylobacter, the most common cause of bacterial food poisoning in Scotland, which provides evidence concerning those at greater risk of infection and severe illness, and the estimated healthcare cost of infection. Conducted between 2013 and 2019, this research was undertaken by Health Protection Scotland (HPS) and the University of Aberdeen, on behalf of FSS.

The research confirmed that, while a higher number of cases are reported in more affluent areas of Scotland, those living in the most deprived areas are at an increased risk of developing serious illness and being hospitalised.

The results showed that overall, around 14% of Campylobacter cases lead to hospitalisation, with hospital admissions more likely to have one or more of the following risk factors:

  • being 65 years or older
  • having an underlying medical condition
  • being prescribed with proton pump inhibitor to reduce stomach acid production in the 90 days prior to infection

The findings from this research have enabled public health authorities to estimate that, with approximately 6,000 cases reported per year, Scotland’s total annual healthcare cost for Campylobacter infections is approximately three million pounds.

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Posted in Campylobacter, food contamination, food handler, Food Hygiene, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiology, Research, Uncategorized

Research – Combination of ultraviolet light‐C and clove essential oil to inactivate Salmonella Typhimurium biofilms on stainless steel

Posted on March 16, 2020 by | Leave a comment

Wiley Online

Abstract

Salmonella typhimurium is able to form biofilms as a resistance mechanism against antimicrobials; therefore, it represents a problem for assuring food safety and highlights the importance of research on anti‐biofilm technologies. In this study, S. typhimurium biofilms were inactivated with the combination of clove essential oil (CEO) and ultraviolet light (UV‐C). The volatile composition of the CEO determined by gas chromatography showed eugenol as the major constituent (82%). A combination of CEO with UV‐C achieved a complete bacterial reduction (6.8 log/cm2) on biofilms with doses of 1.2 mg/ml and 76.41 mJ/cm2, respectively. Individually, the CEO at 1.2 mg/ml caused a reduction of 1.8 log CFU/cm2 of attached bacteria cells on stainless steel, while UV‐C individually used at 620.4 mJ/cm2 caused a 2.9 log CFU/cm2 reduction compared to control biofilms. In conclusion, this study demonstrated a synergistic effect of combining CEO and UV‐C irradiation to inactivate biofilms of S. typhimurium.

 

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

USA – Cooked Butterfly Tail-On Whiteleg Shrimp (Sushi Ebi), Lot #2019.10.02 – Vibrio

Posted on March 16, 2020 by | Leave a comment

FDA

CDC Vibrio

Image CDC

AFC Distribution Corp. (“AFC”) of Rancho Dominguez, California is voluntary recalling Cooked Butterfly Tail-On Whiteleg Shrimp (Sushi Ebi), Lot #2019.10.02, utilized in various prepared menu offerings with sell-by dates ranging from 02/19/2020 to 03/13/2020, because this ingredient may have a potential to be contaminated with Vibrio parahaemolyticus. Vibrio parahaemolyticus is an organism which can cause illnesses such as nausea, vomiting, diarrhea, fever and chills.

The recalled ingredient, Cooked Butterfly Tail-On Whiteleg Shrimp (Sushi Ebi), was distributed to designated retail AFC sushi counters, where it is further processed into prepared sushi items, within grocery stores, cafeterias, and corporate dining centers in the following states: AK, AL, AR, AZ, CA, CO, CT, FL, GA, IA, AD, IL, IN, KS, KY, LA, MA, MD, MI, MN, MO, MT, NC, ND, NE, NH, NM, NY, OH, OR, PA, SC, SD, TN, TX, UT, VA, WA, WV, WY.

To date there have been no confirmed illnesses.

While AFC has ceased using the recalled ingredient, we urge anyone who has any AFC product containing Cooked Butterfly Tail-On Whiteleg Shrimp to discard or return product to their point of purchase for a full refund.

 

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Posted in FDA, 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 Temperature Abuse, Food Testing, Uncategorized, Vibrio, Vibrio parahaemolyticus

Research – Pooling of laying hen environmental swabs and efficacy of Salmonella spp. detection

Posted on March 16, 2020 by | Leave a comment

JFP imagesCAJOQ0KC

Environmental testing for  Salmonella  Enteritidis is required for U.S. shell egg producers with > 3,000 hens on a farm. The egg producer assumes all costs for the mandatory testing. According to the FDA Egg Rule, either manure scraper or drag swabs can be collected according to published guidelines and requirements. The current study was undertaken to determine the efficacy of  Salmonella  detection in single, two, and four swab pools of either manure scraper or drag swabs. Resistant isolates of  Salmonella  Enteritidis (1000 ppm streptomycin; SE), Heidelberg (200 ppm nalidixic acid (NA); SH), Typhimurium (200 ppm NA; ST), and Kentucky (200 ppm NA; SK) were utilized. Low (approximately 8.4 CFU) and high (approximately 84 CFU) dose inocula were introduced onto a single swab within a pool. A single flock of each conventional cage (manure scraper swabs) and cage-free barn (drag swabs) were monitored throughout the study at the ages required under the FDA Egg Rule. The greatest and most consistent recovery of inoculum was found in single swab samples. For low dose inocula, it was difficult to recover isolates from single manure scraper swabs (57.9 – 29.2 %) and decreased as more swabs were added to the pool. Recovery of isolates in manure scraper swabs was greater for high dose inoculum, though SH exhibited difficulty competing with naturally occurring flora. One and two swab pools of drag swabs had similar rates of recovery at both low and high dose SE, SH, and ST. When SE and SK were combined in an inoculum, SE was recovered at a much higher rate than SK for all types of swabs and doses of inocula. Pooling of two drag swabs allowed for similar detection of low and high dose  Salmonella  tested in the current study, but the pooling of manure scraper swabs decreased detection of low dose  Salmonella .

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, microbial contamination, Microbiology, Salmonella, Salmonella in Chicken, Uncategorized

USA – Blackberries with Norovirus

Posted on March 16, 2020 by | Leave a comment

Food Poison Journal

 

March 13th, 2020, WinCo Foods, LLC. of Boise, ID is recalling frozen Blackberries in a 16 oz. bag and frozen Berry Medley in 16 oz. and 32 oz. bags, manufactured by Rader Farms of Lynden, WA, because both products have the potential to be contaminated with Norovirus. Norovirus is a highly contagious virus. Typical symptoms of norovirus infection are acute onset of vomiting, watery, non-bloody diarrhea with abdominal cramps, and nausea. Systemic manifestations include, fever, myalgia and malaise, anorexia, and headache. Although most symptoms end within 48 hours, the elderly, young children and immunocompromised persons may develop prolonged or more severe symptoms.

WinCo Foods has removed the recalled products from store shelves.

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Posted in 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, Food Testing, Food Virus, Norovirus, Uncategorized, Virus

Canada – Ecoideas brand Chocolate Cake Mix and Pancakes Mixes recalled due to Salmonella

Posted on March 16, 2020 by | Leave a comment

Canada Gov

Recall details

Ottawa, March 14, 2020 – Ecoideas Innovation Inc. is recalling Ecoideas brand Chocolate Cake Mix, Brown Rice Pancakes Mix and Buckwheat Pancakes Mix from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled products described below.

Recalled product

Brand Product Size UPC Codes
Ecoideas Chocolate Cake Mix 454 g 8 75405 00243 6 Lot # 43619305
BB: 10/31/2021

and

Lot #: 43620050
BB: 02/28/2022
Ecoideas Brown Rice Pancakes Mix 454 g 8 75405 00242 9 Lot #: 42920034
BB: 01/31/2022
Ecoideas Buckwheat Pancakes Mix 454 g 8 75405 00241 2 Lot #: 41219304
BB: 10/31/2021

and

Lot #: 41220030
BB: 01/30/2022

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. Recalled products should be thrown out or returned to the store where they were purchased.

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 company. The Canadian Food Inspection Agency (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

There have been no reported illnesses associated with the consumption of these products.

Product photos

Printer ready version of photos

  • Ecoideas – Chocolate Cake Mix – 454 grams
  • Ecoideas – Brown Rice Pancakes Mix – 454 grams
  • Ecoideas – Buckwheat Pancakes Mix – 454 grams

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Posted in CFIA, 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, Food Testing, Salmonella, Uncategorized