Category Archives: Uncategorized

Malaysia -Food Poisoning outbreak in Kuala Lumpur

Posted on January 6, 2020 by | Leave a comment

Outbreak News Today

The Malaysia Ministry of Health received a report about a food poisoning incident involving PAST kindergarten teachers throughout the Federal Territory of Kuala Lumpur attending a training course at a center in Cheras, Kuala Lumpur on Jan. 5.

Course participants presented with symptoms of vomiting, stomach ache and diarrhea and are being treated at the hospital.

Further investigations by health officials at the training center found that 137 people of the 280 exposed course participants had the same symptoms

All cases are stable and the vast majority are being treated as outpatients. Food suspected to be the cause of this food poisoning situation include chicken cooked at dinner at the training center on the day of the incident. Clinical samples from cases as well as food samples were taken and sent to the laboratory for analysis.

 

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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 recall, Food Safety, Food Safety Alert, Food Testing, Uncategorized

USA -Cheesewich Bacon N Eggs Recalled For Possible Listeria Monocytogenes

Posted on January 6, 2020 by | Leave a comment

Food Poisoning Bulletin

Cheesewich Bacon N Eggs Recalled For Possible Listeria Monocytogenes

The USDA is issuing a public health alert due to illnesses linked to recalled Almark Foods hard boiled eggs. The product in question is Cheesewich Bacon N Eggs that were allegedly made with Almark Foods eggs. At the same time, the notice states, “There have been no confirmed reports of illness due to consumption of the FSIS-regulated products produced containing these eggs.” FSIS regulates products made with meat such as this particular product.

The recalled item is ready to eat Cheesewich Bacon N Eggs sold in 3.6 ounce plastic packages. The product contains separately packaged bacon and hard boiled eggs. The use by dates on this product are 12/27/19, 1/3/20, 1/23/20, 1/30/20, 2/6/20, 2/14/20, 2/19/20, and 2/28/20; and the lot codes are 281191, 302191, 309191, 316191, 323191, 331191, 336191, and 344191. The product has the establishment number “P-45031” inside the USDA mark of inspection.

If you bought this product, do not eat it. Throw it away in a sealed container in a secure garbage can so other people and animals can’t access it, or take it back to the place of purchase for a full refund.

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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, Listeria, Listeria monocytogenes, Uncategorized, USDA

Research – Growth and Survival of Listeria monocytogenes on Intact Fruit and Vegetable Surfaces during Postharvest Handling: A Systematic Literature Review

Posted on January 5, 2020 by | Leave a comment

Journal of Food Protection

ABSTRACT

Listeria monocytogenes may be present in produce-associated environments (e.g., fields, packing houses); thus, understanding its growth and survival on intact, whole produce is of critical importance. The goal of this study was to identify and characterize published data on the growth and/or survival of L. monocytogenes on intact fruit and vegetable surfaces. Relevant studies were identified by searching seven electronic databases: AGRICOLA, CAB Abstracts, Center for Produce Safety funded research project final reports, FST Abstracts, Google Scholar, PubMed, and Web of Science. Searches were conducted using the following terms: Listeria monocytogenes, produce, growth, and survival. Search terms were also modified and “exploded” to find all related subheadings. Included studies had to be prospective, describe methodology (e.g., inoculation method), outline experimental parameters, and provide quantitative growth and/or survival data. Studies were not included if methods were unclear or inappropriate, or if produce was cut, processed, or otherwise treated. Of 3,459 identified citations, 88 were reviewed in full and 29 studies met the inclusion criteria. Included studies represented 21 commodities, with the majority of studies focusing on melons, leafy greens, berries, or sprouts. Synthesis of the reviewed studies suggests L. monocytogenes growth and survival on intact produce surfaces differ substantially by commodity. Parameters such as temperature and produce surface characteristics had a considerable effect on L. monocytogenes growth and survival dynamics. This review provides an inventory of the current data on L. monocytogenes growth and/or survival on intact produce surfaces. Identification of which intact produce commodities support L. monocytogenes growth and/or survival at various conditions observed along the supply chain will assist the industry in managing L. monocytogenes contamination risk.

HIGHLIGHTS

  • L. monocytogenes growth and/or survival on intact produce differed by commodity.

  • Intact produce held at ≥20°C had the highest L. monocytogenes growth rates.

  • Produce surface and storage conditions affected L. monocytogenes growth and/or survival.

  • Microbial carrying capacity is crucial to characterizing growth and/or survival patterns.

  • Studies need to describe experimental conditions (e.g., relative humidity) for modeling efforts.

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

Research – Evaluation of Bactericidal Effects of Phenyllactic Acid on Escherichia coli O157:H7 and Salmonella Typhimurium on Beef Meat

Posted on January 5, 2020 by | Leave a comment

Journal of Food Protection 

ABSTRACT

Bactericidal effects of various concentrations of phenyllactic acid on Shiga toxin–producing Escherichia coli (STEC), including E. coli O157:H7, O26:H11, O103:H2, and O121:H19, and on Salmonella Typhimurium DT104 in pure culture and microplates assays were studied. Beef cuts were surface sprayed with phenyllactic acid or lactic acid for inactivation of E. coli O157:H7 and Salmonella Typhimurium. The 1.5% phenyllactic acid inactivated all inoculated E. coli O157:H7, O26:H11, O103:H2, and O121:H19 and Salmonella Typhimurium DT104 (>6-log reduction) within 1 min of contact at 21°C, whereas 1.5% lactic acid did not result in microbial reduction. Microplate assays (for STEC and Salmonella Typhimurium DT104 at 10 to 100 CFU per well) indicated that concentrations of 0.25% phenyllactic acid or 0.25% lactic acid inhibited the growth of STEC and Salmonella Typhimurium DT104 incubated at 37°C for 24 h. Treatment of beef with 1.5% lactic acid or 1.5% phenyllactic acid reduced E. coli O157:H7 by 0.22 and 0.38 log CFU/cm2, respectively, within 5 min and reduced Salmonella Typhimurium DT104 by 0.12 and 0.86 log CFU/cm2, respectively. When meat treated with 1.5% phenyllactic acid was frozen at −20°C, inactivation of E. coli O157 and Salmonella Typhimurium DT104 was enhanced by 1.06 and 1.46 log CFU/cm2, respectively. Thus, treatment of beef with 1.5% phenyllactic acid significantly reduced the population of E. coli O157:H7 and Salmonella.

HIGHLIGHTS

  • Phenyllactic acid at 1.5% killed STEC and Salmonella (>6-log reduction) within 1 min.

  • The MIC of lactic and phenyllactic acids was 0.25%.

  • The bactericidal effect of phenyllactic acid on beef was enhanced by freezing.

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Posted in E.coli, E.coli O103, E.coli O157, E.coli O157:H7, E.coli O26, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Safety, Food Testing, Salmonella, STEC, STEC E.coli, Uncategorized

Research -Evaluating Environmental Monitoring Protocols for Listeria spp. and Listeria monocytogenes in Frozen Food Manufacturing Facilities

Posted on January 4, 2020 by | Leave a comment

Journal of Food Protection

ABSTRACT

Food processors face serious challenges due to Listeria monocytogenes contamination. Environmental monitoring is used to control L. monocytogenes from the processing environment. Although frozen foods do not support the growth of L. monocytogenes, the moist and cold conditions in frozen food production environments are favorable for growth of L. monocytogenes. The purpose of the study was to determine the current state of awareness and practices applied across a variety of frozen food facilities related to environmental monitoring for Listeria. A survey tool was created to elicit information on existing environmental monitoring programs within the frozen food industry. The topics included cleaning and sanitizing applications and frequency, microbiological testing, and environmental areas of concern. The survey was reviewed by academic and industry experts with knowledge of microbiology and frozen food processing and was field tested by industry personnel with extensive knowledge of environmental monitoring. The survey was distributed and analyzed electronically via Qualtrics among 150 frozen food contacts. Data were gathered anonymously with a response rate of 31% (n = 46). The survey indicated that facilities are more likely to test for Listeria spp. in environmental monitoring zones 2 to 4 (nonfood contact areas) on a weekly basis. The major areas of concern in facilities for finding Listeria-positive results are floors, walls, and drains. At the time of the survey, few facilities incorporated active raw material and finished product testing for Listeria; instead, programs emphasized the need to identify presence of Listeria in the processing environment and mitigate potential for product contamination. Recognition of environmental monitoring as a key component of a comprehensive food safety plan was evident, along with an industry focus to further improve and develop verification programs to reduce prevalence of L. monocytogenes in frozen food processing environments.

HIGHLIGHTS

  • Environmental monitoring practices vary throughout the frozen food industry.

  • Areas of concern of processing facilities for Listeria are floors, drains, and walls.

  • Listeria spp. sampling is most commonly performed weekly on nonfood contact surfaces.

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Posted in food contamination, Food Hygiene, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Pathogen, Food Safety, Listeria, Listeria monocytogenes, Research, Uncategorized

Research – Combined ohmic heating and krypton‐chlorine excilamp treatment for the inactivation of Listeria monocytogenes, Salmonella Typhimurium, and Escherichia coli O157:H7 in apple juice

Posted on January 4, 2020 by | Leave a comment

Wiley Online

Abstract

The combined effect of the 222‐nm krypton‐chlorine (KrCl) excilamp and ohmic heating for the inactivation of Listeria monocytogenes, Salmonella enterica serovar Typhimurium, and Escherichia coli O157:H7 in apple juice was investigated in this study. When ohmic heating and a KrCl excilamp were applied to apple juice simultaneously, the reduction level of E. coli O157:H7 following 70 s (target temperature of 65.9°C) of combination treatment reaching 4.6 log CFU/ml was significantly higher than that of each treatment alone (2.7 log CFU/ml). The same trend, indicating a synergistic bactericidal effect, was observed for L. monocytogenes and S. Typhimurium. Therefore, the combination treatment of the KrCl excilamp and ohmic heating can be used effectively to control bacterial pathogens in apple juice with a reduced processing time.

Practical applications

Demands for energy‐efficient and environmentally friendly bactericidal apparatuses have been increasing. Although the mercury UV lamp has been widely used to inactivate foodborne pathogens in water or juice products individually or combined with heat treatment, the use of this conventional lamp will be limited continuously in accordance with the Minamata Convention treaty, which restricts the use of mercury. Thus, it is of interest to identify the bactericidal effect of an alternative UV‐C lamp and its combination with heat treatment. The synergistic bactericidal effect of the KrCl excilamp and ohmic heating, which are alternative nonthermal and thermal technologies, respectively, was identified in the present study. The results indicated in this study could be utilized by juice processors to achieve a 5‐log reduction in foodborne pathogens.

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Posted in E.coli, E.coli O157, E.coli O157:H7, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Research, Salmonella, Uncategorized

Research – Effect of Storage Temperature on the Survival of New Zealand Egg-Associated Salmonella Isolates in and on Eggs

Posted on January 4, 2020 by | Leave a comment

Journal of Food Protection

 

ABSTRACT

The influence of egg storage temperature on Salmonella contamination of eggs is a key consideration in determining storage and shelf life recommendations for eggs. In this study, experiments assessed the survival of Salmonella isolates on and in eggs at storage temperatures (15 and 22°C) currently used in New Zealand. Eggshell surfaces were inoculated with a cocktail of 10 Salmonella isolates comprising five serotypes, at a concentration of ∼106 CFU per egg (for determining shell surface survival) or ∼103 CFU per egg (for determining internalization). Additionally, a subset of eggs was artificially contaminated with sterile chicken feces prior to Salmonella inoculation. Inoculated eggs were incubated at 15 and 22°C. At 0, 21, and 35 days of incubation, eggshells were enumerated for Salmonella, and egg contents were tested for Salmonella presence or absence (yolk) or most probable number (albumen). Higher levels of Salmonella were recovered from eggshells following incubation at 15°C (31% relative humidity [RH]) compared with 22°C (45% RH) after both 21 and 35 days of incubation. Recoverable numbers of Salmonella from visibly clean eggshell surfaces declined over time at both storage temperatures and were at, or below, the limit of detection from eggs stored at 22°C and 45% RH for 35 days. A substantially higher concentration of viable Salmonella was recovered from eggshells that were experimentally contaminated with chicken feces compared with those without, particularly from eggs stored at 15°C and 31% RH for 35 days (2.38 log higher CFU from eggs containing feces). No Salmonella was detected in egg contents (albumen or yolk) at any incubation temperature or time point, regardless of the presence of feces. Findings emphasize the importance of current regulations that require eggs sold at retail to be visibly clean and will inform risk management decisions regarding egg storage times and temperatures with respect to Salmonella control in and on New Zealand eggs at retail.

HIGHLIGHTS

  • Salmonella viability declined over time on eggshell surfaces at both 15 and 22°C.

  • Salmonella survived better on visibly clean eggshells at 15 than at 22°C.

  • Survival on eggshells was enhanced in the presence of fecal contamination.

  • Salmonella was not detected in egg contents at either incubation temperature.

 

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Posted in food contamination, Food Hygiene, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety, Food Testing, Salmonella, Uncategorized

Research – Evaluating the Risk of Salmonellosis from Dry Roasted Sunflower Seeds

Posted on January 3, 2020 by | Leave a comment

Journal of Food Protection

ABSTRACT

Outbreaks and recalls related to nuts and seeds in the United States have increased recently, and 80% of these recalls are due to Salmonella. The U.S. Food and Drug Administration’s Food Safety Modernization Act requires food manufacturers to implement risk-based preventive controls based on scientific and technical evidence. Data are limited on the inactivation of Salmonella during processing of saltwater brined in-shell sunflower seeds. The goal of this research was to validate the adequacy of roasting in controlling Salmonella during the production of sunflower seeds and to assess the resulting risk. Four Salmonella strains were inoculated onto sunflower seeds and processed to simulate commercial manufacturing. Seeds were tumbled and roasted at 225°F (107.2°C) and 275°F (135°C) for roasting times from 5 to 45 min. Regression models for Salmonella inactivation and water activity change were developed. The inactivation model predicted a 5-log reduction in Salmonella when sunflower seeds were roasted at 135°C for 19.2 min, with a corresponding water activity of ∼0.61. Roasted sunflower seeds are typically not saleable at water activities >0.6 due to quality issues. Saleable water activities (0.03 to 0.04) were only achieved when the sunflower seeds were roasted for 45 min at 135°C, which resulted in a >7-log reduction in Salmonella. A quantitative microbial risk assessment based on literature values, expert opinion, and the above-mentioned models was used to predict risk of salmonellosis from sunflower seeds. The quantitative microbial risk assessment model predicted an arithmetic mean probability of illness of 1.45E−07 per 28-g serving based on roasting at 135°C for 20 min and an arithmetic mean probability of illness of 5.46E−10 per serving based on roasting at 135°C for >45 min (i.e., saleable product process parameters). This study demonstrates that sunflower seeds roasted to saleable parameters should not represent a public health risk from potential presence of Salmonella.

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Posted in food contamination, Food Hygiene, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Pathogen, Food Safety, Food Testing, Research, Salmonella, Uncategorized

Research – Predictive Model of Listeria monocytogenes Growth in Queso Fresco

Posted on January 3, 2020 by | Leave a comment

Journal of Food Protection

ABSTRACT

Listeria monocytogenes is a hardy psychrotrophic pathogen that has been linked to several cheese-related outbreaks in the United States, including a recent outbreak in which a fresh cheese (queso fresco) was implicated. The purpose of this study was to develop primary, secondary, and tertiary predictive models for the growth of L. monocytogenes in queso fresco and to validate these models using nonisothermal time and temperature profiles. A mixture of five strains of L. monocytogenes was used to inoculate pasteurized whole milk to prepare queso fresco. Ten grams of each fresh cheese sample was vacuum packaged and stored at 4, 10, 15, 20, 25, and 30°C. From samples at each storage temperature, subsamples were removed at various times and diluted in 0.1% peptone water, and bacteria were enumerated on Listeria selective agar. Growth data from each temperature were fitted using the Baranyi model as the primary model and the Ratkowsky model as the secondary model. Models were then validated using nonisothermal conditions. The Baranyi model was fitted to the isothermal growth data with acceptable goodness of fit statistics (R2 = 0.928; root mean square error = 0.317). The Ratkowsky square root model was fitted to the specific growth rates at different temperatures (R2 = 0.975). The tertiary model developed from these models was validated using the growth data with two nonisothermal time and temperature profiles (4 to 20°C for 19 days and 15 to 30°C for 11 days). Data for these two profiles were compared with the model prediction using an acceptable prediction zone analysis; >70% of the growth observations were within the acceptable prediction zone (between −1.0 and 0.5 log CFU/g). The model developed in this study will be useful for estimating the growth of L. monocytogenes in queso fresco. These predictions will help in estimation of the risk of listeriosis from queso fresco under extended storage and temperature abuse conditions.

HIGHLIGHTS

  • Growth of L. monocytogenes was examined in queso fresco at constant temperatures.

  • A positive correlation was found between temperature and growth rate.

  • A tertiary model was developed to predict growth under nonisothermal conditions.

  • The acceptable prediction zone analysis suggests that the tertiary model was acceptable.

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

USA – Limena, LLC Recalls “Salvadorean String Cheese (Quesillo Cheese)” Because of Possible Health Risk

Posted on January 3, 2020 by | Leave a comment

FDA

Product image, Salvadorean String Cheese block, Limeno, LLC

Limena, LLC of Palm Springs, FL. is recalling its 1 lb. (16 ounce) blocks of Salvadorean String Cheese (Quesillo Cheese) semi-soft cheese because it has the potential to be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems.

The recalled “Salvadorean String Cheese (Quesillo Cheese)” was distributed to retail stores and through mail orders.

The product has a blue and white label and comes in a 1 lb. (16 oz.), clear plastic vacuum package marked with lot #1041020 on the top. The Expiration date is blank.

No illnesses have been reported to date in connection with this problem.

The potential for contamination was noted after routine testing by the Florida Department of Agriculture and Consumer Services revealed the presence of Listeria monocytogenes in one sample of 1 lb. (16 ounce) blocks of Salvadorean String Cheese (Quesillo Cheese).

The production of the product has been suspended while FDA and the company continue to investigate the source of the problem.

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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 Testing, Listeria, Listeria monocytogenes, Uncategorized