Category Archives: Uncategorized

Research – Survival of Salmonella in spaghetti alla carbonara

Posted on February 4, 2020 by | Leave a comment

Science Direct Fig. 2. Visual texture of a spaghetti alla carbonara with a creamy and a silky sauce

Spaghetti alla carbonara is a traditional Italian dish, which the sauce made of raw egg yolks is heated using only the heat of cooked pasta. Concerns about the safety of this preparation have been raised due the possibility of egg yolks be contaminated by Salmonella and the heat treatment may not be sufficient for total Salmonella inactivation. This study was undertaken to analyze the survival of Salmonella in spaghetti alla carbonara in which the only thermal processing of egg yolks was the heat transfer from the pasta. A pool of Salmonella was inoculated in egg yolks reaching 8.8 log10 CFU/g. Contaminated egg yolks were added to the cooked spaghetti, away from the heat source. Results indicated that immediately after cooking and draining, the pasta reached 86.0 °C. After 4.5 min of contact with the egg yolks, the mean temperature of spaghetti alla carbonara decreased to lower than 60 °C. The preparation method was able to inactivate approximately 4.7 log10 CFU/g of Salmonella and the spaghetti alla carbonara processed by this method had a creamy and silky sauce formed by yolks. Based on the results, it should be advisable the use of thermo-processed eggs to ensure the safety of this preparation.

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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 Safety, Food Safety Alert, Food Testing, Research, Salmonella, Uncategorized

UK -Boy, 9, ‘hospitalised with E.coli after falling severely ill on Bulgaria holiday’

Posted on February 3, 2020 by | Leave a comment

The Mirror

A nine-year-old British boy was hospitalised for six days with E.coli after returning home from a £5,400 family beach holiday in Bulgaria, his parents say.

Keegan-Rhys Vickers was allegedly struck down by symptoms including sickness and diarrhoea just days into the Swansea family’s two-week break in Sunny Beach.

His symptoms were so severe that they continued when the family returned home and his worried parents took him to a hospital in Swansea for treatment.

 

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Posted in food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Uncategorized

Kenya – Kebs withdraws 17 maize flour brands over high Aflatoxin

Posted on February 3, 2020 by | Leave a comment

Daily Nation

The Kenya Bureau of Standards has suspended 17 maize flour brands, saying they contain high levels of aflatoxin.

In a statement dated January 29, Kebs said the withdrawal of the products from the market followed surveillance and tests.

Among the affected brands are Dola (Eldoret Grain Millers), African King (African Kings Maize Millers), Unique (Ndosha Limited), ML0 (Bidii), City Corn (Central Afya Bora Millers), Sarafina (Century Millers) and Tosha (Godmesa Foods and Allied Limited).

Also withdrawn from the market are Shiba (Grango Suba Millers), Hakika Best (Halisi Maize Mills), Budget (Karibu Four Mills), Wema (Luma Millers Limited) and Jomba (Machakos Millers).

The rest are Adardere Mupa (Mbaitu Maize Million), Afya (Meru Multipurpose Cooperative Society), Uzima (Sigose Unga Millers), Sungura (Eldoret Grain Millers) and Tetema (Eldoret Grains Limited).

While warning of legal action, Market Surveillance Director Peter Kaigwara asked the manufacturers to ensure their products are removed from supermarkets.

Unga wa Dola has not been withdrawn from the market, the manufacturer Kitui Flour Mills has said.

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Posted in Aflatoxin, food contamination, 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, Food Toxin, Mould Toxin, Mycotoxin, Uncategorized

USA – Vicksburg restaurant worker exposes customers to Hepatitis A

Posted on February 3, 2020 by | Leave a comment

Food Safety News

The Mississippi State Department of Health (MSDH) is investigating a case of hepatitis A in a Warren County restaurant employee that may have led to exposure for customers.  MSDH has set up free hepatitis A vaccinations today and tomorrow  for those who might have been exposed to the virus

An employee of the Gumbo Pot, 3401 Halls Ferry Road #5 in Vicksburg, has been diagnosed with a hepatitis A infection. While infectious, the employee worked at the restaurant on Jan. 17, 18 and 22. Customers who ate at the restaurant on those days may have been exposed to hepatitis A.

Vaccination can prevent hepatitis A only if given within 14 days of exposure. Because those who ate at the restaurant on Jan. 17 and 18 would have been exposed more than 14 days ago, they should watch for any possible symptoms of hepatitis A and see their doctor if they become ill. Those who ate at the restaurant on January 22 should get the hepatitis A vaccination if they have not been previously vaccinated.

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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

UK – Sixteen people food poisoned after eating ‘runny’ uncooked pate at Essex golf club

Posted on February 3, 2020 by | Leave a comment

Essex Live

Sixteen guests were food poisoned and had “cramps and diarrhoea” after eating “runny” uncooked chicken liver pate at an Essex golf club.

The club’s then-operating company Crown Golf Operators Ltd, have now been fined £60,000, after the guests fell ill after eating at Stapleford Abbots Golf Club in Romford on June 17, 2017.

After playing golf that day around 24-25 guests sat down for a three-course meal, which included the pate as a starter and a carvery for mains from a set menu.

Within a day after this meal, 16 of the guests reported being ill. Some of them were ill for up to two weeks and some had to be hospitalised.

On January 29, Crown Golf Operators Ltd, were sentenced at Basildon Crown Court after pleading guilty to placing food on the market at the Romford club that was unsafe and unfit for human consumption.

The head chef at the club, Chris James, who was a co-defendent and had cooked the chicken liver pate, entered a not-guilty plea. At his trial last year, he was offered a formal caution, which he accepted.

Stapleford Abbots Golf Club is currently under new ownership after it was sold and taken over in February 2019.

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Posted in food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Temperature Abuse, Food Testing, Food Toxin, Uncategorized

USA – Multistate Outbreak of Salmonella Infections Linked to Raw Turkey Products — United States, 2017–2019

Posted on February 3, 2020 by | Leave a comment

CDC

Summary

What is already known about this topic?

Salmonella Reading is a serotype that is uncommonly associated with human illness. Salmonella outbreaks have previously been associated with ground turkey and turkey burgers.

What is added by this report?

During November 2017–March 2019, a multistate outbreak of S. Reading involving 356 cases in 42 states occurred. Patients reported exposure to various turkey products, suggesting industry-wide contamination, a novel type of outbreak in which contamination is not isolated to a single food or facility.

What are the implications for public health practice?

Interventions should target all parts of the supply chain, including slaughter and processing facilities and upstream farm sources. Public health agencies and industry can take steps to provide more consumer education about food safety.

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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, Salmonella, Uncategorized

USA – Flax seed pills test positive for Salmonella

Posted on February 3, 2020 by | Leave a comment

Food Poison Journal

Salud Natural Entrepreneur, Inc. of Waukegan, IL is voluntarily recalling Nopalina Flax Seed Fiber (powder) and Nopalina Flax Seed Fiber (capsule) products due to possible Salmonella contamination in one of the ingredients used on the formula of Nopalina Flax Seed Fiber.

This recall is being made with the knowledge of the Food and Drug Administration.

The recall is the result of an FDA sampling of senna leaves powder, an ingredient used to manufacture the Nopalina Flax Seed Fiber (powder) and Nopalina Flax Seed Fiber (capsules), that tested positive for three types of Salmonella including Salmonella Gaminara, Salmonella Kentucky, and Salmonella Oranienburg. The company has ceased the use of the suspect ingredient.

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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, Salmonella, Uncategorized

Research – Occurrence and characterisation of biofilms in drinking water systems of broiler houses

Posted on February 3, 2020 by | Leave a comment

NCBI

Abstract

Background

Water quality in the drinking water system (DWS) plays an important role in the general health and performance of broiler chickens. Conditions in the DWS of broilers are ideal for microbial biofilm formation. Since pathogens might reside within these biofilms, they serve as potential source of waterborne transmission of pathogens to livestock and humans. Knowledge about the presence, importance and composition of biofilms in the DWS of broilers is largely missing. In this study, we therefore aim to monitor the occurrence, and chemically and microbiologically characterise biofilms in the DWS of five broiler farms.

Results

The bacterial load after disinfection in DWSs was assessed by sampling with a flocked swab followed by enumerations of total aerobic flora (TAC) and Pseudomonas spp. The dominant flora was identified and their biofilm-forming capacity was evaluated. Also, proteins, carbohydrates and uronic acids were quantified to analyse the presence of extracellular polymeric substances of biofilms. Despite disinfection of the water and the DWS, average TAC was 6.03 ± 1.53 log CFU/20cm2. Enumerations for Pseudomonas spp. were on average 0.88 log CFU/20cm2 lower. The most identified dominant species from TAC were Stenotrophomonas maltophilia, Pseudomonas geniculata and Pseudomonas aeruginosa. However at species level, most of the identified microorganisms were farm specific. Almost all the isolates belonging to the three most abundant species were strong biofilm producers. Overall, 92% of all tested microorganisms were able to form biofilm under lab conditions. Furthermore, 63% of the DWS surfaces appeared to be contaminated with microorganisms combined with at least one of the analysed chemical components, which is indicative for the presence of biofilm.

Conclusions

Stenotrophomonas maltophilia, Pseudomonas geniculata and Pseudomonas aeruginosa are considered as opportunistic pathogens and could consequently be a potential risk for animal health. Additionally, the biofilm-forming capacity of these organisms could promote attachment of other pathogens such as Campylobacter spp. and Salmonella spp.

Electronic supplementary material

The online version of this article (10.1186/s12866-019-1451-5) contains supplementary material, which is available to authorized users.

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Posted in Biofilm, Campylobacter, Food Microbiology Research, Pseudomonas, Pseudomonas aeruginosa, Research, Salmonella, Uncategorized

Canada-Bottled clams from Cielo Glamping Maritime recalled due to potential presence of dangerous bacteria -Clostridium botulinum

Posted on February 3, 2020 by | Leave a comment

CFIA

CDC Clost Spore

Image CDC

Recall details

Ottawa, February 1, 2020 – Cielo Glamping Maritime is recalling bottled clams from the marketplace because they may permit the growth of Clostridium botulinum. Consumers should not consume the recalled products described below.

Recalled products

Brand Product Size UPC Codes
None Bottled clams (no label) 500 ml None None – Sold from Cielo Glamping Maritime, 232 Chemin des Huîtres, Haut-Shippigan NB
None Bottled clams (no label) 1 L None None – Sold from Cielo Glamping Maritime, 232 Chemin des Huîtres, Haut-Shippigan NB

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 Clostridium botulinum toxin may not look or smell spoiled but can still make you sick.

Symptoms in adults can include facial paralysis or loss of facial expression, unreactive or fixed pupils, difficulty swallowing, drooping eyelids, blurred or double vision, difficulty speaking, slurred speech, and a change in sound of voice, including hoarseness.

Symptoms of foodborne botulism in children can include difficulty swallowing, slurred speech, generalized weakness and paralysis. In all cases, botulism does not cause a fever.  In severe cases of illness, people may die.

Background

This recall was triggered by the Canadian Food Inspection Agency’s (CFIA) inspection activities. 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

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

Product photos

Printer ready version of photos

  • Bottled clams (no label)
  • Bottled clams (no label) - Lid

 

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Posted in CFIA, Clostridium botulinum, 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, Uncategorized

Research – Detection of multiple naturally occurring Salmonella serotypes from commercial broiler carcasses with conventional methods

Posted on February 2, 2020 by | Leave a comment

Wiley Online

Many laboratories sampling foods for Salmonella are interested only in presence or absence of Salmonella, so only one colony may be selected. The objectives of this study were to use two selective enrichment broths and two selective agar plating media for Salmonella recovery from naturally contaminated broiler carcass rinsates and evaluate these media combinations on Salmonella serotypes recovered from each carcass. Broiler carcasses (n = 52) from a commercial processing plant prior to chilling were rinsed with buffered peptone water and after incubation subcultured to gram‐negative and tetrathionate, and after inoculation to Rappaport Vassiliadis broth which was incubated and then streaked onto plates of Brilliant Green Sulfa and Xylose‐Lysine‐Tergitol‐4 agar. On 11/49 positive carcasses, both plating media yielded the same serotypes; for the other 38 positive samples different serotypes were found on the different plating media. Enrichment and plating media combinations influence the serotypes recovered and demonstrates bias even in a limited study such as this.

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