Category Archives: Uncategorized

Research – Bacteria killed by new light-activated coating

Science Daily

To stop the spread of disease, it could be used to coat phone screens and keyboards, as well as the inside of catheters and breathing tubes, which are a major source of healthcare-associated infections (HCAIs).

The most well known HCAIs are caused by Clostridioides difficile (C. difficile), methicillin-resistant Staphylococcus aureus (MRSA) and Escherichia coli (E. coli). They commonly occur during in-patient medical or surgical treatment, or from visiting a healthcare setting and pose a serious health threat, making them a key priority for the NHS to address*.

The research, published today in Nature Communications, is the first to show a light activated antimicrobial coating successfully killing bacteria in low intensity, ambient light (300 Lux), such as that found in wards and waiting rooms. Previously, similar coatings needed intense light (3,000 Lux), like that found in operating theatres, to activate their killing properties.

The new bactericidal coating is made of tiny clusters of chemically modified gold embedded in a polymer with crystal violet — a dye with antibacterial and antifungal properties.

 

Australia – Microbial recalls up but overall alerts down in Australia

Food Safety News

Undeclared allergens and microbial contamination were responsible for the majority of recalls in Australia this past year.

Undeclared allergens caused 32 of the 87 recalls in 2019 while 30 were due to microbial contamination. In 2018, 46 recalls were because of allergens and 20 due to microbial contamination out of 100.

Food Standards Australia New Zealand (FSANZ) collects data on Australian food recalls so trends can be identified as well as common problems in the industry.

Recalls are classified by FSANZ under microbial contamination, labelling, foreign matter, chemical/other contaminants, undeclared allergen, biotoxin and other.

Undeclared allergen and microbial recalls up
Between January 2010 and December 2019, FSANZ coordinated 707 recalls. The average per year for the last 10 years is 71.

The type mostly associated with a recall is mixed and/or processed food but this is likely due to the range in this category, including most long-life packaged food and manufactured items with multiple ingredients. Breads and bakery products, including biscuits, cakes and pastries, is the second largest type associated with recalls.

 

RASFF Alerts – Aflatoxin – Groundnut Kernels – Peanuts – Capsicum – Dried Red Chillies – Date Syrup – Shelled Groundnuts

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RASFF  – aflatoxins (B1 = 38.1; Tot. = 42.2 µg/kg – ppb) in groundnut kernels from the United States in Norway

RASFF – aflatoxins (B1 = 6.4) in groundnut kernels from Argentina in the Netherlands

RASFF – aflatoxins (B1 = 8.1; Tot. = 10 µg/kg – ppb) in peanuts from Brazil in the Netherlands

RASFF – aflatoxins (B1 = 4.9; Tot. = 4.9 µg/kg – ppb) in blanched groundnut kernels from China in the Netherlands

RASFF – aflatoxins (B1 = 20; Tot. = 20 µg/kg – ppb) in capsicum from Sri Lanka in the Netherlands

RASFF – aflatoxins (B1 = 13.7; Tot. = 14.0 mg/kg – ppm) in dried red chillies from India in the UK

RASFF – aflatoxins (Tot. = 89.2 / Tot. = 82.4 µg/kg – ppb) in shelled groundnuts from Egypt in Italy

RASFF – aflatoxins (B1 = 3.6; Tot. = 23. µg/kg – ppb) in date syrup from Tunisia in Belgium

Canada – Outbreak of Salmonella illnesses linked to raw turkey and raw chicken is over.

PHN

 

This is the final update for this outbreak investigation. The Public Health Agency of Canada collaborated with provincial and territorial public health partners, the Canadian Food Inspection Agency and Health Canada to investigate an outbreak of Salmonella infections linked to raw turkey and raw chicken products. The investigation has been closed, however illnesses could still be reported because this Salmonella strain is present in some raw turkey and raw chicken products in the Canadian marketplace.

The Public Health Agency of Canada continues to remind Canadians to always handle raw turkey and raw chicken carefully, and to cook it thoroughly to prevent food-related illnesses like Salmonella. The Public Health Agency of Canada is not advising that consumers avoid eating properly cooked turkey or chicken products, nor is it advising retailers to stop selling raw turkey and raw chicken products.

The Public Health Agency of Canada collaborated with provincial and territorial public health partners, the Canadian Food Inspection Agency and Health Canada to investigate an outbreak of Salmonella infections.

Based on the investigation findings, exposure to raw turkey and raw chicken products was identified as the likely source of the outbreak. Many of the individuals who became sick reported eating different types of turkey and chicken products before their illnesses occurred. A single common supplier of turkey and chicken products was not identified through the investigation. The Canadian Food Inspection Agency did not issue any food recall warnings related to this outbreak. The Public Health Agency of Canada and the Canadian Food Inspection Agency shared investigative findings with representatives from the turkey and chicken industries.

The investigation has been closed, however illnesses could still be reported because this Salmonella strain is present in some raw turkey and raw chicken products in the Canadian marketplace. The Public Health Agency of Canada will continue to monitor reports of illnesses and will provide updates in the future if there is an increase in newly reported cases or new investigation information is identified.

RASFF Alerts – Salmonella – Poultry Meat – Turkey Neck Skin – Chilli Powder – Chicken Legs – Turkey and Veal Kebab – Meatballs – Chicken Fillet – Goose Legs – Marinated Chicken Breast – Goose Breast – Turkey Fillet

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RASFF – Salmonella (presence /25g) in chilled turkey neck skin in Poland

RASFF -Salmonella enterica ser. Enteritidis (presence /25g) in chilled poultry meat from Poland in Poland

RASFF – Salmonella (presence /25g) in chili powder from India in Spain

RASFF – Salmonella enterica ser. Typhimurium (in 5 out 5 samples /25g) in chilled boneless chicken legs from Poland in Poland

RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in frozen chicken leg with skin on from Poland in Cyprus

RASFF – Salmonella enterica ser. Derby (presence /25g) and Salmonella enterica ser. Saintpaul (presence /25g) in turkey and veal kebab from Germany, with raw material from Germany and the Netherlands in Italy

RASFF – Salmonella (presence /25g) in frozen meatballs from Belgium in Belgium

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

RASFF – Salmonella enterica ser. Infantis (presence /25g) in frozen legs of goose from Poland in Germany

RASFF – Salmonella enterica ser. Infantis (in 2 out of 5 samples /25g) in frozen marinated chicken breast fillets from Germany in Italy

RASFF – Salmonella enterica ser. Typhimurium (4 out of 7 samples /25g) in environment in egg laying facility from the United Kingdom in the UK

RASFF – Salmonella (presence /25g) in frozen goose breasts from Poland in Germany

RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in frozen chicken meat from Poland in Poland

RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in frozen chicken from Poland in France

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

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

RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in frozen chicken broiler fillets from Poland in Lithuania

RASFF – Salmonella enterica ser. Typhimurium (presence /25g) in chilled turkey fillet from Poland in Poland

RASFF – Salmonella enterica ser. Typhimurium (presence /25g) in frozen turkey fillets from Belgium, with raw material from Germany in Belgium

RASFF Alert – Listeria monocytogenes – Frozen Chicken Kebab – Bio Frozen Smoked Salmon

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RASFF – Listeria monocytogenes (presence CFU/g) in frozen chicken kebab from Poland in Poland

RASFF – Listeria monocytogenes (presence /25g) in bio frozen smoked salmon from Poland in Cyprus

RASFF Alerts – Ochratoxin A – Dried Figs – Dried Currants

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RASFF – ochratoxin A (19.9 µg/kg – ppb) in dried figs from Turkey in Germany

RASFF – ochratoxin A (81.4 µg/kg – ppb) in dried currants from Greece, via Germany in Siwtzerland

RASFF Alerts – Norovirus – Raspberries – Oysters

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RASFF – norovirus (presence /25g) in raspberries from Serbia in Belgium

RASFF – norovirus (GII) in oysters (Crassostrea gigas) from Ireland in the Netherlands

RASFF – norovirus (GI and GII) in live oysters (Crassostrea gigas) from France in Italy

RASFF Alert – STEC E.coli – Organic Raw Milk Goats Cheese – Soft Cheese – Raw Milk Goats Cheese

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RASFF – shigatoxin-producing Escherichia coli (Stx1-, Stx2+, eae+, O103) in organic raw milk goat’s cheese from Belgium in Belgium

RASFF – shigatoxin-producing Escherichia coli (stx1+ stx2+ eae+ /25g) in soft cheese from Italy in the Netherlands

RASFF – shigatoxin-producing Escherichia coli (stx2a+ and stx2d+ /25g) in goat cheese with raw milk from France in Switzerland

 

RASFF Alerts – Animal Feed – Salmonella – Dog Chews (dried tripe) – Organic Soyabean Cake – Soybean Meal

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RASFF – Salmonella enterica ser. Newport (presence /25g) and Salmonella enterica ser. Typhimurium (presence /25g) in dog chews (dried tripes) from India in Germany

RASFF – Salmonella enterica ser. Tennessee (presence /25g) in organic soybean cake from China in Germany

RASFF – Salmonella enterica ser. Liverpool (presence /25g) and Salmonella enterica ser. Senftenberg (presence /25g) in soybean meal from Germany in Finland