RASFF – Listeria monocytogenes (<10 CFU/g) in chilled horse salami from France in France
RASFF – Listeria monocytogenes (presence /25g) in chilled raw ham from Italy, packaged in Belgium in Belgium
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RASFF Alerts – Animal Feed – Salmonella – Raw Petfoods – Dog Chews – Complementary Feed for Puppies- Horse Meal Mix
RASFF – Salmonella enterica ser. Typhimurium (presence /25g) and too high count of Enterobacteriaceae (>30000 CFU/g) in raw petfood from the Netherlands in Belgium
RASFF – Salmonella (presence /25g) in dog chews (dried boar ears) from Poland in Poland
RASFF – Salmonella (presence /25g) in complementary feed for dog puppies from Germany in Germany
RASFF – Salmonella (presence /25g) in horse meal mix from Mexico in the Netherlands
RASFF- Mycotoxin -Ergot Alkaloids – Wheat
USA – Lipari Foods Issues Voluntary Recall Expansion on Additional Sandwiches Due to Potential Contamination of Listeria Monocytogenes
Lipari Foods is expanding its January 6, 2020 and January 13, 2020 recalls of Premo and Fresh Grab sandwiches to include all sandwiches with a Best By date of 2/6/20 and prior, due to potential contamination of Listeria monocytogenes.
The products were distributed exclusively by Lipari Foods in Warren, Michigan to food service and retail stores throughout Alabama, Florida, Iowa, Illinois, Indiana, Kentucky, Maryland, Michigan, Minnesota, Missouri, Ohio, Pennsylvania, Tennessee, West Virginia, and Wisconsin.
This recall was brought to our attention by JLM, who is further expanding their recent recall to include additional sandwiches with additional Best Buy dates due to potential contamination of Listeria monocytogenes. The company has ceased production at the producing facility while continuing to work in close collaboration with the FDA to further investigate the issue. No illnesses have been reported to date in relation to this recall.
Lipari Foods began shipping this product on December 20, 2019
Consumers who have purchased these recalled products should not consume them. Consumers should discard the products or return them to the point of purchase. Consumers with questions should call Customer Service at 800-729-3354, 8:15 am – 4:30 pm, EST, Monday through Friday.
Link to 1st Expanded Recall
Link to Original Recall
Research -Climate change could unlock new microbes and increase heat-related deaths
The Journal of Clinical Investigation (JCI) recently published “Viewpoint” articles by Johns Hopkins University School of Medicine professors who warn that global climate change is likely to unlock dangerous new microbes, as well as threaten humans’ ability to regulate body temperature.
Johns Hopkins Bloomberg Distinguished Professors Rexford Ahima, M.D., Ph.D., and Arturo Casadevall, M.D., Ph.D., M.S., along with William Dietz, M.D., Ph.D., director of the George Washington University’s Sumner M. Redstone Global Center for Prevention and Wellness, and Susan Pacheco, M.D., associate professor in the Department of Pediatrics at the University of Texas Health Science Center at Houston, authored journal articles relevant to their fields that detail how rising temperatures around the world pose dangerous threats to humanity.
Ahima, director of Johns Hopkins’ Division of Endocrinology, Diabetes and Metabolism, wrote in the journal that “global warming threatens human thermoregulation and survival.”
Research -The microbes in your gut could predict whether you’re likely to die in the next 15 years
The microbes in our guts have been linked to everything from arthritis to autism. Now, scientists say they can even tell us about our future health. Two new studies find that our “microbiome”—the mix of microbes in our gut—can reveal the presence of many diseases better than our own genes can—and can even anticipate our risk of dying within the next 15 years.
“I am hopeful and enthusiastic that the community will reach a point where we’re able to develop microbiome-based therapeutics and diagnostics,” says Samuel Minot, a microbiome researcher at Fred Hutchinson Cancer Research Center who was not involved in the research. “I think that this is within the realm of possibility.”
In the first study, researchers reviewed 47 studies looking at associations between the collective genomes of the gut microbes and 13 common diseases. These included schizophrenia, hypertension, and asthma—all of which are considered “complex” because they are caused by both environmental and genetic factors. They then compared these studies with 24 genome-wide association (GWA) studies, which correlate specific human genetic variants with diseases.
Overall, the genetic signature of gut microbes was 20% better at discriminating between a healthy and an ill person than a person’s own genes, the team reports in a paper posted this month on the preprint server bioRxiv.
Research – Heat resistance in Escherichia coli and its implications on ground beef cooking recommendations in Canada
This study assessed the adequacy of the current cooking recommendations in relation to heat resistant Escherichia coli by evaluating eight potentially heat resistant E. coli strains (four generic and four E. coli O157:H7) along with AW1.7. The D60°C‐values for these strains varied from 1.3 to 9.0 min, with J3 and AW1.7 being the least and most heat resistant strains, respectively. The D60°C‐values for E. coli 62 and 68 were similar and were not affected by growth medium, while the heat resistance of C37, J3, and AW1.7 varied with the growth medium. When heated in extra lean ground beef (100 g) in vacuum pouches, the mean D54°C, D57°C, and D60°C‐values were 44.8, 18.6, and 2.9 min for C37, 13.8, 6.9, and 0.9 min for J3, and 40.5, 9.1, and 6.1 min for AW1.7. Burger temperatures continued to rise after being removed from heat when the target temperature was reached, by 3–5°C, and resting of 1 min would result in a destruction of 133, 374 and 14 log C37, J3 and AW1.7. These findings along with the very low occurrence of heat resistant E. coli expected in ground beef show that cooking ground beef to 71°C should be adequate.
Information -Food safety law firm asks USDA to ban 31 Salmonella strains
Marler Clark, a Seattle-based food safety law firm, has petitioned the USDA’s Food Safety and Inspection Service to ban 31 salmonella strains on meat and poultry. The 60-page citizen petition was submitted Jan. 19 on behalf of two individuals and one family sickened by salmonella, plus three nonprofit organizations active in food safety issues — Food & Water Watch, Consumer Federation of America and Consumer Reports.
Research – Microbiological and parasitological contamination of vegetables, water and soil in rural communities
Microbiological and parasitological contamination of vegetables, water and soil in rural communities of a municipality in the state of Bahia, Brazil, was assessed. Samples of Lactuca sativa, L., Coriandrum sativum and Solanum lycopersicum, soil, and irrigation water were analyzed between August and October, 2015. Total coliforms (TC), Escherichia coli, molds and yeasts on vegetables, soil and water, heterotrophic bacteria in water and soil were counted. Parasitological analyses were performed by spontaneous sedimentation method and by Rugai technique for vegetables and soil and by direct and Faust exams for water. Physical and chemical analyses included pH, temperature, dissolved oxygen and turbidity. TC counts were higher in lettuce samples (mean 2.8 log CFU g-1). E. coli counts did not comply with legislation in a lettuce sample with 3.3 log CFU g-1. TC had the highest counts, with mean between 3.7 and 4.9 log CFU g-1 in soil samples. All water samples showed poor conditions and most samples were positive for at least one parasite. Due to high microbial density and several parasite types in most samples, results showed poor sanitary quality of vegetables with health risks for people. It is crucial to invest in educational activities for handlers and farmers so that a better vegetable quality could be offered to the population. More efficient monitoring is required by health authorities, requiring periodic assessments for parasites so that consumers may have a better life quality.
Posted in Coliforms, E.coli, Food Microbiology Research, mold, Moulds, Research, Uncategorized, Yeasts
Research – Novel composite antimicrobial film could take a bite out of foodborne illnesses
A novel composite film — created by the bonding of an antimicrobial layer to conventional, clear polyethylene plastic typically used to vacuum-package foods such as meat and fish — could help to decrease foodborne illness outbreaks, according to researchers in Penn State’s College of Agricultural Sciences.
The antimicrobial lining of the film is comprised of a pullulan-based biopolymer produced from starch syrup during a fermentation process, which is already approved for use in foods. Pullulan, a water-soluble “polysaccharide,” is essentially a chain of sugar, glycerin and cellulose molecules linked together. To kill pathogens such as Salmonella, Listeria and pathogenic E. coli, researchers infused the pullulan with Lauric arginate, made from naturally occurring substances and already approved for use in foods.
Development of the composite antimicrobial film is important because 76 million cases of foodborne illnesses occur each year in the U.S. alone, resulting in 300,000 hospitalizations and 5,000 deaths, according to the U.S. Centers for Disease Control and Prevention. In light of this problem and the commercial potential of this discovery, Penn State has applied for a provisional patent on the composite antimicrobial film.
Posted in E.coli, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Safety, Food Technology, Food Testing, foodborne disease, Foodborne Illness, Listeria, Listeria monocytogenes, Research, Salmonella, Technology, Uncategorized
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