Category Archives: Uncategorized

Austria – Austrian Listeria infections linked to German meat producer

Posted on January 8, 2020 by | Leave a comment

Food Safety News

Austrian officials have linked six Listeria infections to a German meat producer.

Products from Wilke Waldecker Fleisch- und Wurstwaren are suspected to be behind a Listeria outbreak in Germany involving 37 people and three deaths. One infection was recorded in 2014, three in 2016, four in 2017, 21 in 2018 and at least eight in 2019.

Between May 24 and Aug. 8, 2019, six people in Austria contracted an identical Listeria strain identified as Listeria monocytogenes IIa.

Following illnesses in the federal states of Carinthia, Styria, and Vienna the Federal Ministry of Labor, Social Affairs, Health and Consumer Protection (BMASGK) asked the Austrian Agency for Health and Food Safety (AGES) to investigate the outbreak.

Authorities in the Waldeck-Frankenberg district of Germany stopped production at a Wilke facility in Twistetal, Berndorf in October.

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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 Death, food recall, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes, Uncategorized

Research – Edible films containing carvacrol and cinnamaldehyde inactivate Escherichia coli O157:H7 on organic leafy greens in sealed plastic bags

Posted on January 7, 2020 by | Leave a comment

Wiley Online Eurofins Food Testing UK

The antimicrobial effects of apple‐, carrot‐, and hibiscus‐based edible films containing carvacrol and cinnamaldehyde against Escherichia coli O157:H7 on organic leafy greens in sealed plastic bags were investigated. Fresh‐cut Romaine and Iceberg lettuce, and mature and baby spinach leaves were inoculated with E. coli O157:H7 and placed into Ziploc® bags. Edible films were then added to the bags, which were stored at 4°C. The evaluation of samples taken at days 0, 3, and 7 showed that on all leafy greens, 3% carvacrol‐containing films had the greatest effect against E. coli O157:H7, reducing the bacterial population by about 5 log CFU/g on day 0. All three types of 3% carvacrol‐containing films reduced E. coli O157:H7 by about 5 log CFU/g at day 0. The 1.5% carvacrol‐containing films reduced E. coli O157:H7 by 1–4 logs CFU/g at day 7. Films with 3% cinnamaldehyde showed reduction of 0.6–3 logs CFU/g on different leafy greens.

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Posted in E.coli, E.coli O157, E.coli O157:H7, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, microbial contamination, Microbiology, Research, STEC E.coli, Technology, Uncategorized

Research – Control of Listeria monocytogenes in boned dry‐cured ham by E‐beam treatment

Posted on January 6, 2020 by | Leave a comment

Wiley Online listeria

Boning of dry‐cured hams involves additional handling which increases the risk of contamination with Listeria monocytogenes. This work studies the ability of E‐beam to eliminate this pathogen from boned dry‐cured ham (BDH). The destruction kinetics of four L. monocytogenes strains (S2, S4‐2, S12‐1, and S7‐2) and L. innocua NCTC 11288 as a surrogate were determined at doses up to 3 kGy. L. innocua and L. monocytogenes S4‐2 were the most radioresistant (D‐value = 0.55 kGy). E‐beam penetration was studied in blocks extracted from BDH and irradiated with 2–6 kGy. The bilateral treatment of 2 kGy allows the required dose (1.32 kGy) to be absorbed in the innermost part of the block to achieve the food safety objective of “zero tolerance” for this microorganism. This listericidal treatment was also confirmed in whole BDH intentionally contaminated with L. innocua. The sensory analysis of irradiated BDH showed off‐odors that were imperceptible after 15 days of storage at 4°C.

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Posted in Food Hygiene, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Pathogen, Food Safety, Food Technology, Food Testing, Listeria, Listeria monocytogenes, Research, Uncategorized

Denmark – Several ill in Danish Salmonella outbreak ate undercooked sausage

Posted on January 6, 2020 by | Leave a comment

Food Safety News

kswfoodworld salmonella

Image CDC

 

Several people part of a Salmonella outbreak in Denmark tasted or ate raw or undercooked sausage, according to a recently published study.

In November 2018, an outbreak of monophasic Salmonella Typhimurium was detected. It sickened at least 49 people across the country.

A traditional form of raw Danish pork sausage called medister sausage was believed to be the source of illnesses. Product samples were negative for Salmonella and investigations at the production site did not reveal the source of contamination. Medister sausage is often served in the late autumn months and Christmas season. It is a long, thick sausage made from ground pork, seasoned and stuffed into casings.

Due to a control program, Salmonella Enteritidis is all but eliminated in Danish broiler poultry and egg production but Salmonella Typhimurium still exists in pigs and pork.

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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 Safety Alert, Food Testing, Salmonella, Uncategorized

New Zealand -Campylobacter and E. coli infections climb in New Zealand; raw milk cited

Posted on January 6, 2020 by | Leave a comment

Food Safety News

Campylobacter, Yersinia, E. coli and Listeria infections all went up while Salmonella declined, according to the 2018 report on foodborne disease in New Zealand.

Campylobacter remained the top foodborne pathogen. The country has a performance target to reduce cases of foodborne campylobacteriosis by 10 percent from 88.4 to 79.6 per 100,000 per head of population by the end of 2020. The estimated incidence in 2018 was 78.3 per 100,000.

New Zealand Food Safety (NZFS) is part of the Ministry for Primary Industries (MPI) and leads the country’s food safety system. EpiSurv is the country’s notifiable disease surveillance system

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

UK -Eighteen Brit holidaymakers in hospital after food poisoning outbreak at a top Italian Alps hotel

Posted on January 6, 2020 by | Leave a comment

The Scottish Sun

EIGHTEEN Brit holidaymakers were in hospital last night after a suspected food poisoning attack at a top hotel in the Italian Alps.

The group were tucking into a New Year’s Day dinner on the slopes when several suddenly reported feeling ill and throwing up.

A spokesperson for TUI UK said””We can confirm that a number of customers staying at the Hotel Miravalle have reported that they had been unwell, with some seeking further medical advice. We are currently investigating what may have caused this.

“We would like to reassure customers that we take health and hygiene very seriously, and the safety and wellbeing of our customers is our highest priority.

“Our Crystal Ski Holidays reps in resort are on hand to support any customers who reported that they are unwell. We are working closely with our resort team and the hotel’s management to help prevent further illness spreading.”

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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 Poisoning, Food Safety, Food Testing, Food Toxin, Uncategorized

Viet Nam – Kindergarten fined for feeding Staph bacteria contaminated food to students

Posted on January 6, 2020 by | Leave a comment

Vn Express

A Thanh Hoa Province kindergarten where 143 kids had to be hospitalized with food poisoning a fortnight ago has been fined VND43 million ($1,860).

Results of tests done on the steamed rice rolls (banh cuon) served to the children of the Vuon Mat Troi Kindergarten last December 23 was announced Friday by the Central Food Quality Control Institute under the Ministry of Health,

The school in Thanh Hoa Town, capital of central province Thanh Hoa, had bought the rice rolls from a local shop.

Thanh Hoa’s Department of Food Safety and Hygiene fined the school for serving unhygienic food of unclear origin. The department also proposed authorities to punish the food provider.

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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 Poisoning, Food Safety, Food Testing, Food Toxin, Staphylococcus aureus, Uncategorized

Research – Detection of Psychrophilic Clostridium spp. Causing “Blown Pack” Spoilage in Meat Juice Samples from Chilled Vacuum-Packed Beef and Lamb Meat Imported from Different Countries to Switzerland

Posted on January 6, 2020 by | Leave a comment

Journal of Food Protection

ABSTRACT

“Blown pack” spoilage (BPS) of chilled vacuum-packed meat is mainly caused by anaerobic and psychrophilic Clostridium spp., including C. estertheticum, C. gasigenes, C. frigoriphilum, and C. frigidicarnis. Recently, its occurrence has been reported in several countries, especially in internationally traded meat. Therefore, this study aimed at detecting the occurrence of psychrophilic Clostridium spp. causing BPS in meat juice samples (MJS) from chilled vacuum-packed beef and lamb meat imported from other countries to Switzerland. One hundred fifty-four MJS (n = 78 from beef; n = 76 from lamb meat) were screened for psychrophilic Clostridium spp. by quantitative PCR, whereby MJS with a crossing point PCR cycle value <35 and >35 were considered positive and negative, respectively. Psychrophilic Clostridium spp. were detected in 10 MJS, of which 2 were from beef and 8 were from lamb meat. The two beef MJS originated from Spain and Lithuania, whereas the lamb MJS originated from New Zealand (six) and Australia (two). This is the first report of psychrophilic Clostridium spp. in MJS from chilled vacuum-packed beef and lamb meat imported from other countries to Switzerland and provides further evidence that the risk of BPS in lamb meat is higher than in beef.

HIGHLIGHTS

  • Psychrophilic Clostridium spp. were detected in 10 of 154 meat juice samples.

  • Prevalence of psychrophilic Clostridium spp. in lamb meat was higher than in beef.

  • Prevalence of psychrophilic Clostridium spp. was highest in meat imported from New Zealand and Australia.

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Posted in Clostridium botulinum, Clostridium difficile, Clostridium perfringens, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, microbial contamination, Microbiology, Research, Sulphite Reducing Clostridia, Uncategorized

USA – Outbreak of Salmonella Infections Linked to Ground Beef Final Update

Posted on January 6, 2020 by | Leave a comment

CDC

Final Outbreak Information
Illustration of a clipboard with check marks on it.
  • As of December 30, 2019, this outbreak appears to be over.
  • Thirteen people infected with the outbreak strain of Salmonella Dublin were reported from eight states.
    • Illnesses started on dates ranging from August 8, 2019, to October 22, 2019.
    • Nine hospitalizations were reported, including one death reported from California.
  • Epidemiologic, traceback, and laboratory evidence indicated that contaminated ground beef was the likely source of this outbreak.
  • On November 15, 2019, Central Valley Meat Co. in Hanford, Calif., recalledexternal icon 34,222 pounds of ground beef products that may have been contaminated with Salmonella Dublin.
    • A single, common supplier of ground beef that accounts for all of the illnesses was not identified.

Photo of packaging.

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Posted in CDC, food contamination, food death, food handler, 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 Poisoning Death, food recall, Food Safety, Food Safety Alert, Food Testing, Salmonella, Uncategorized

USA – Illinois: Legionnaires’ Disease reported at Quincy Veterans home

Posted on January 6, 2020 by | Leave a comment

Outbreak News Today

CDC legionella

Image CDC

The Illinois Department of Veterans’ Affairs (IDVA) and the Illinois Department of Public Health (IDPH) are investigating a single case of Legionnaires’ disease in a resident at the Illinois Veterans Home – Quincy (IVHQ). The resident has received medical treatment and is recovering at IVHQ. No other cases have been identified and IVHQ continues to follow its plans to monitor residents for respiratory illness. The last case of Legionnaires’ disease at IVHQ was February 2018.

IDPH infectious disease staff are working with the facility to collect information and further investigate the resident’s illness. IVHQ has notified residents, staff, and families or power-of-attorneys. IVHQ continues to operate a robust water management program and is implementing best practices to control the growth and spread of waterborne pathogens. IVHQ provides additional water treatment, including filtration and disinfection, prior to use on its campus. IVHQ also maintains point of use filters on all fixtures in residential areas to reduce the possibility of transmission to susceptible individuals. IVHQ continues to conduct active surveillance for Legionella by monitoring residents and reviewing water quality data on an ongoing basis.

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Posted in Contaminated water, Food Micro Blog, Food Microbiology Blog, Food Microbiology Testing, Legionella, Legionnaires’ disease, microbial contamination, Microbiology, Uncategorized, Water, water microbiology, Water Safety