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Research – Prevalence of Campylobacter coli and Campylobacter jejuni in Retail Chicken, Beef, Lamb, and Pork Products in Three Australian States

Posted on December 31, 2019 by | Leave a comment

Journal of Food Protection

 

ABSTRACT

The aim of this study was to investigate the prevalence and distribution of Campylobacter species in a variety of fresh and frozen meat and offal products collected from retail outlets in New South Wales (NSW), Queensland (Qld), and Victoria (Vic). A total of 1,490 chicken, beef, lamb, and pork samples were collected from Australian supermarkets and butcher shops over a 2-year sampling period (October 2016 to October 2018). Campylobacter spp. were detected in 90% of chicken meat and 73% of chicken offal products (giblet and liver), with significantly lower prevalence in lamb (38%), pork (31%), and beef (14%) offal (kidney and liver). Although retail chicken meat was frequently contaminated with Campylobacter, the level of contamination was generally low. Where quantitative analysis was conducted, 98% of chicken meat samples, on average, had <10,000 CFU Campylobacter per carcass, with 10% <21 CFU per carcass. Campylobacter coli was the most frequently recovered species in chicken meat collected in NSW (53%) and Vic (56%) and in chicken offal collected in NSW (77%), Qld (59%), and Vic (58%). In beef, lamb, and pork offal, C. jejuni was generally the most common species (50 to 86%), with the exception of pork offal collected in NSW, where C. coli was more prevalent (69%). Campylobacter prevalence was significantly higher in fresh lamb (46%) and pork (31%) offal than in frozen offal (17 and 11%, respectively). For chicken, beef, and pork offal, the prevalence of Campylobacter spp. was significantly higher on delicatessen products compared with prepackaged products. This study demonstrated that meat and offal products are frequently contaminated with Campylobacter. However, the prevalence is markedly different in different meats, and the level of chicken meat portion contamination is generally low. By identifying the types of meat and offal products types that pose the greatest risk of Campylobacter infection to consumers, targeted control strategies can be developed.

HIGHLIGHTS

  • Retail chicken meat is frequently contaminated with low levels of Campylobacter.

  • C. coli was more commonly detected in chicken meat and offal than C. jejuni.

  • C. jejuni was more commonly detected in beef, lamb, and pork offal than C. coli.

  • In nonchicken offal, prevalence of Campylobacter was highest on lamb offal.

  • Prevalence of Campylobacter was higher in fresh than in frozen offal.

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

Research – An Assessment of Listeriosis Risk Associated with a Contaminated Production Lot of Frozen Vegetables Consumed under Alternative Consumer Handling Scenarios

Posted on December 31, 2019 by | Leave a comment

Journal of Food Protection

ABSTRACT

Frozen foods do not support the growth of Listeria monocytogenes (LM) and should be handled appropriately for safety. However, consumer trends regarding preparation of some frozen foods may contribute to the risk of foodborne listeriosis, specifically when cooking instructions are not followed and frozen products are instead added directly to smoothies or salads. A quantitative microbial risk assessment model FFLLoRA (Frozen Food Listeria Lot Risk Assessment) was developed to assess the lot-level listeriosis risk due to LM contamination in frozen vegetables consumed as a ready-to-eat food. The model was designed to estimate listeriosis risk per serving and the number of illnesses per production lot of frozen vegetables contaminated with LM, considering individual facility factors such as lot size, prevalence of LM contamination, and consumer handling prior to consumption. A production lot of 1 million packages with 10 servings each was assumed. When at least half of the servings were cooked prior to consumption, the median risk of invasive listeriosis per serving in both the general and susceptible population was <1.0 × 10−16 with the median (5th, 95th percentiles) predicted number of illnesses per lot as 0 (0, 0) and 0 (0, 1) under the exponential and Weibull-gamma dose-response functions, respectively. In scenarios in which all servings are consumed as ready-to-eat, the median predicted risk per serving was 1.8 × 10−13 and 7.8 × 10−12 in the general and susceptible populations, respectively. The median (5th, 95th percentile) number of illnesses was 0 (0, 0) and 0 (0, 6) for the exponential and Weibull-Gamma models, respectively. Classification tree analysis highlighted initial concentration of LM in the lot, temperature at which the product is thawed, and whether a serving is cooked as main predictors for illness from a lot. Overall, the FFLLoRA provides frozen food manufacturers with a tool to assess LM contamination and consumer behavior when managing rare and/or minimal contamination events in frozen foods.

HIGHLIGHTS

  • A tool for frozen food manufacturers to assess listeriosis risk was developed.

  • Scenarios of low-level L. monocytogenes in frozen vegetables did not typically result in illness.

  • Listeriosis cases depended on model inputs related to consumer handling and initial concentration.

  • Scenarios of more testing increased the probability of finding a contaminated lot and reduced risk.

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

USA – Veggie Noodle Co. Recalls Cece’s Brand Product Because of Possible Health Risk – Listeria monocytogenes

Posted on December 30, 2019 by | Leave a comment

FDA

Veggie Noodle Co., LLC is voluntarily recalling its Cece’s® Veggie Co. brand Fresh Veggie Ramen with Chicken Broth (11.5 oz, UPC 5228700653), all expiration dates, sold at retail stores nationally, because the separately packaged egg ( branded Peckish) that is included in the product has the potential to be contaminated with Listeria monocytogenes. No other Cece’s brand products are subject to this recall. Veggie Noodle is issuing this voluntary recall out of an abundance of caution, due to a recall by a provider of the eggs, Almark Foods, used in the product.

Listeria monocytogenes is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.

Veggie Noodle has received no reports of illness associated with the recalled Fresh Veggie Ramen with Chicken Broth product. No other Veggie Noodle/Cece’s products are affected by the recall, and may be consumed.

An illness outbreak appears to be associated with eggs supplied by Almark Foods that were ingredients in foods produced by other companies.

Veggie Noodle contacted all affected customers to confirm that the recalled product has been removed from store shelves.

Label, Cece’s® Veggie Co. Veggie Ramen with Chicken Broth

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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

USA -Jimmy John’s restaurants linked again to a sprout E. coli outbreak – E.coli O103

Posted on December 30, 2019 by | Leave a comment

Food Poison Journal

Sprouts Unlimited of Marion Iowa is recalling clover spouts in 4 oz packages because it may be contaminated with Escherichia coli O103 bacteria (E. coli O103). E. coli O103 causes a diarrheal illness often with bloody stools. Although most healthy adults can recover completely within a week, some people can develop a form of kidney failure called Hemolytic Uremic Syndrome (HUS). HUS is most likely to occur in young children and the elderly. The condition can lead to serious kidney damage and even death.

The affected batches of clover sprouts were distributed to Hy Vee Food stores, Fareway Food Stores and Jimmy John’s restaurants in Iowa.

The sprouts available at retail were packaged in in pint containers from Sprouts Unlimited Inc. with a blue label on the lid. The UPC code 7 32684 00013 6 is stamped on the bottom right side of the label.

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Australia – Kienfat Trading Pty Ltd — Sriracha Hot Chilli Sauce 481g and 793g – Lactic Acid Bacteria

Posted on December 30, 2019 by | Leave a comment

Product Safety Australia

PRA No.
2019/18094
Date published
27 Dec 2019
Product description

Hot Chilli Sauce
Sriracha Hot Chilli Sauce 17oz (481g) and 28oz (793g)

Best Before MAR 2021

Photograph of Sriracha Hot Chilli Sauce

Identifying features

Other
APN/EAN 024463061095, 024463061163

What are the defects?

Lactic acid may build up, causing certain bottles to “bloat” and continue to ferment.

What are the hazards?

Food products with excessive pressure build up may splatter on to property or persons on opening, increasing the risk of injury.

What should consumers do?

Do not open bottles that feel “bloated”. Consumers should return the products to the place of purchase for a full cash refund.

For further information, contact Kienfat Trading Pty Ltd on 0412 012 362.

Supplier
Kienfat Trading Pty Ltd
Traders who sold this product

Asian Grocery Stores
Coles
IGA’s
Independent Grocery Stores
Woolworths

Where the product was sold
Nationally
Dates available for sale
  • 27 June 2019 – 27 December 2019

Recall advertisements and supporting documentation

Recall advertisement.pdf (300.06 KB)

Coordinating agency

Food Standards Australia New Zealand is the coordinating agency for this recall.

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, food recall, Food Safety, Food Safety Alert, Food Spoilage, Food Testing, FSANZ, lactic acid bacteria, Uncategorized

USA – Listeria positives prompt recall of ready-to-eat product including smoked pork loins, ham hocks, and smoked hams

Posted on December 30, 2019 by | Leave a comment

Food Poison Journal listeria

The Kansas Department of Health and Environment (KDHE) is alerting consumers that a voluntary recall will be issued on Monday by Clay Center Locker Plant for any ready-to-eat product including smoked pork loins, ham hocks, and smoked ham from the Clay Center Locker Plant produced on Nov. 21, 2019, because of potential contamination with Listeria monocytogenes.

KDHE urges the public not to consume any product that will be part of this recall. This includes products purchased at the retail counter in the plant and the hams that were delivered to the Future Farmers of America Clay Center and Chapman chapters.

This recall was initiated after Listeria monocytogenes was found in a food sample tested as part of a routine sampling program by the Kansas Department of Agriculture. All known affected distributors and retail and food service customers are being notified. Some of the products were sold through FFA chapters in Chapman and Clay Center. To date, no illnesses have been linked with this recall.

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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, Listeria, Listeria monocytogenes, Uncategorized

USA – Sprouts Unlimited Inc. is Recalling Clover Sprouts in 4-ounce Packages Due to a Possible Health Risk – STEC E.coli O103

Posted on December 30, 2019 by | Leave a comment

FDA

Sprouts Unlimited of Marion IA is recalling clover spouts in 4 oz packages because it may be contaminated with Escherichia coli O103 bacteria (E. coli O103). E. coli O103 causes a diarrheal illness often with bloody stools. Although most healthy adults can recover completely within a week, some people can develop a form of kidney failure called Hemolytic Uremic Syndrome (HUS). HUS is most likely to occur in young children and the elderly. The condition can lead to serious kidney damage and even death.

The affected batches of clover sprouts were distributed to Hy Vee Food stores, Fareway Food Stores and Jimmy John’s restaurants in Iowa.

The sprouts available at retail were packaged in in pint containers from Sprouts Unlimited Inc. with a blue label on the lid. The UPC code 7 32684 00013 6 is stamped on the bottom right side of the label.

Sprouts Unlimited Inc. became aware of the potential contamination after receiving information from the Iowa Department of Inspections and Appeals, Des Moines, IA that a cluster of E. coli O103 illnesses epidemiologically linked to clover sprouts from Sprouts Unlimited Inc. An investigation and further tests are being conducted to determine the source.

If consumers have affected product in their home, they should discontinue use of the product immediately and return any product to the retail store for a full refund. If you have any questions, please call Bill Beach at Sprouts Unlimited Inc. at 319-360-4586.

 

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Posted in E.coli, E.coli O103, FDA, food contamination, Food Hygiene, 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, Food Toxin, STEC, STEC E.coli, Uncategorized

USA -Great American Deli Egg Salad Sandwich Recalled For Listeria monocytogenes

Posted on December 30, 2019 by | Leave a comment

Food Poisoning Bulletin

Great American Deli of Ooltewah, Tennessee is recalling their Egg Salad Sandwich for possible Listeria monocytogenes contamination.  The eggs were supplied by Knott’s Fine Foods, which buys hard cooked eggs from Almark Foods. There is a Listeria monocytogenes outbreak associated with Almark Foods hard-boiled eggs, but there are no reports of illness related to the consumption of these egg salad sandwiches.

Great American Deli Egg Salad Sandwich Recalled For Listeria

 

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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, Listeria, Listeria monocytogenes, Uncategorized

USA -Outbreak Investigation of Listeria monocytogenes Linked to Hard-Boiled Eggs, December 2019

Posted on December 30, 2019 by | Leave a comment

FDA

Case Counts

Total Illnesses: 7
Illnesses in 2019: 4
Hospitalizations: 4
Deaths: 1
Last illness isolation date: November 12, 2019

On December 23, 2019 Almark Foods expanded its voluntary recall to include all hard-boiled eggs manufactured at its Gainesville, Georgia facility. The initial recall included bulk hard-boiled eggs in pails and now includes product packaged for sale at retail within shelf-life, which have “Best If Used By Dates” through March 2, 2020. At this time, Almark Foods is no longer producing products from this facility.

Companies who received recalled product from Almark Foods have initiated recalls of products containing these eggs. Additional companies and products may be added as the investigation continues.

Recommendation

Consumers should not eat any of the recalled products. A full list of products sold at retail is available below.

Food processors, restaurants, and retailers should not sell or serve any of the recalled hard-boiled and peeled eggs from Almark Foods. These products were sold in bulk pails to food processors, restaurants and retailers, and in retail packaging to retailers for direct-sale to consumers. The full list of products is below.

Additionally, FDA recommends that food processors, restaurants and retailers who have received  Almark Foods bulk, fresh hard-boiled eggs, use extra vigilance in cleaning and sanitizing any surfaces that may have come in contact with these products, to reduce the risk of cross-contamination.

Background

As of December 17, 2019, a total of seven people infected with the outbreak strain of Listeria monocytogenes have been reported from five states. In interviews, ill people answered questions about the foods they ate and other exposures in the month before they became ill. Of the five people for whom information was available, four reported eating products containing eggs. Three of these people reported eating hard-boiled eggs in deli salads purchased from grocery stores and in salads eaten at restaurants. Illnesses started on dates ranging from April 10, 2017 to November 12, 2019.

Additionally, based on whole-genome sequencing, the Listeria monocytogenes found in  environmental samples collected at the firm’s processing facility during FDA inspections conducted in February 2019 and December 2019 are a genetic match to the outbreak strain. Almark Foods has been cooperating with the ongoing investigation and announced an initial voluntary recall of hard-boiled and peeled eggs in pails on December 20, 2019. On December 23, 2019 Almark Foods expanded the initial recall to include all hard-boiled eggs produced at its Gainesville, Georgia facility.

This outbreak strain was found during environmental sampling in 2017 of one other food facility. That facility is not currently handling food and ceased operation in 2018.

The investigation is ongoing and additional information will be provided as it becomes available.

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Posted in FDA, food contamination, food death, Food Hygiene, Food Illness, 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

Research – Infectivity of Norovirus GI and GII from Bottled Mineral Water during a Waterborne Outbreak, Spain

Posted on December 29, 2019 by | Leave a comment

CDC

Abstract

During a waterborne outbreak of norovirus in Spain, we estimated 50% illness doses for a group of exposed (secretor) persons to be 556 (95% CI 319–957) genome copies/day for norovirus GI and 2,934 (95% CI 1,683–5,044) genome copies/day for norovirus GII. Use of a propidium monoazide viability assay reduced these values.

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Posted in Contaminated water, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Virus, Microbiology, Norovirus, Research, Uncategorized, Virus, Water, water microbiology, Water Safety