Category Archives: Uncategorized

Information – Food Net Fast – CDC Tool

Posted on December 18, 2019 by | Leave a comment

FoodNet Fast

FoodNet Fast Logo

 

FoodNet Fast provides online access to information reported to the Foodborne Diseases Active Surveillance Network (FoodNet). FoodNet’s surveillance area includes about 15% of the U.S. population.

You can use FoodNet Fast tools to search data and see results displayed on interactive graphs and charts.

  • Pathogen Surveillance Tool: See how rates of illness have changed in FoodNet’s surveillance area since 1996 for nine pathogens transmitted commonly through food: Campylobacter, Cryptosporidium *, Cyclospora, Listeria, Salmonella, Shiga toxin-producing Escherichia coli (STEC), Shigella, Vibrio, and Yersinia.
  • Diagnostic Laboratory Practices Tool: Find out how diagnostic testing practices in FoodNet’s surveillance area have changed over time for 10 pathogens: Campylobacter, Cryptosporidium *, Cyclospora, Listeria, norovirus, Salmonella, STEC, Shigella, Vibrio, and Yersinia.
  • Hemolytic Uremic Syndrome (HUS) Surveillance Tool: HUS is a life-threatening condition, most often triggered by STEC infection. See how rates of pediatric HUS and STEC infection have changed in FoodNet’s surveillance area since 1997.

* As of January 1, 2018, FoodNet no longer conducts active surveillance for Cryptosporidium.

Background Information

Start exploring FoodNet Fast now – or click the boxes below for more information.

Pathogen Surveillance Tool FAQ

Graphic chart of Pathogen Surveillance Tool FAQ

Laboratory Practices Tool FAQ

Graphic chart of Laboratory Practices Tool FAQ

HUS Surveillance Tool FAQ

Graphic chart of Laboratory Practices Tool FAQ

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Posted in food contamination, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Pathogen, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Research, Uncategorized

USA – Legionnaires’ Disease: Cases may be linked to Central DuPage Hospital

Posted on December 18, 2019 by | Leave a comment

Outbreak News Today

CDC legionella

Illinois state and local health officials report investigating three cases of Legionnaires’ disease in individuals who were patients at Northwestern Medicine Central DuPage Hospital.

One individual was an inpatient, and the second and third individuals had outpatient visits. These patients could have acquired the infection at the hospital, but they also had other possible sources of exposure during the 10 days before they started showing symptoms.

The Illinois Department of Public Health (IDPH), the DuPage County Health Department (DCHD) and the hospital are working to information and further investigate these cases, which will include another on-site visit by IDPH to test the facility’s water. Central DuPage Hospital is working with IDPH to strengthen its water management plan and implement multiple control measures.

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Posted in Contaminated water, Food Micro Blog, Food Microbiology Blog, Legionella, Microbiology, Uncategorized, Water, water microbiology, Water Safety

Research – Eugenol as an antimicrobial wash treatment reduces Campylobacter jejuni in postharvest poultry

Posted on December 18, 2019 by | Leave a comment

Wiley Online

Abstract

The efficacy of the natural plant‐derived compound, eugenol (EG), as an antimicrobial wash treatment to reduce Campylobacter jejuni in postharvest poultry was investigated. The antimicrobial efficacy of EG was studied as a suspension, emulsion, or nanoemulsion treatment (two trials each). In each trial, chicken skin samples were inoculated with C. jejuni (∼7.2 Log CFU/sample), washed with treatments (0, 0.125, 0.25, 0.5, 1, or 2% EG corresponds to 0, 7.61, 15.22, 30.45, 60.90, or 121.8 mM, respectively) for 1 min, drip dried for 2 min, and then processed at 0, 8, and 24 hr of refrigerated storage (n = 5 samples/treatment/time point). All doses of the EG suspension consistently reduced C. jejuni counts with the greatest reduction (>2.0 Log CFU/sample) for the 2% dose when compared with controls (p < .05). EG emulsions or nanoemulsions did not provide any additional reduction in C. jejuni when compared to EG suspension. Our results suggest that EG could be an effective postharvest intervention strategy for reducing C. jejuni contamination on poultry products.

Practical Applications

Campylobacter jejuni, a leading cause of foodborne illness in humans, is strongly associated with the consumption of contaminated poultry products. Interventions reducing C. jejuni contamination in poultry would reduce the risk of subsequent human infections. In this study, the antimicrobial efficacy of eugenol was studied in three different delivery systems; suspension, emulsion, or nanoemulsion. Our results demonstrated that eugenol was effective in reducing C. jejuni counts on chicken skin and can be used as a potential strategy to reduce Campylobacter on poultry products.

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Posted in Antimicrobials, Campylobacter, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Technology, microbial contamination, Microbiology, Research, Technology, Uncategorized

Canary Islands – Ciguatera outbreak reported in the Canary Islands

Posted on December 18, 2019 by | Leave a comment

Outbreak News Today File:Gambierdiscus toxicus NOAA.png

Health officials with the Government of the Canary Islands have reported a possible outbreak of ciguatera after finding six cases of food poisoning after consuming black medregal (amberjack) in La Victoria de Acentejo, according to a El Dia report (computer translated).

Ciguatera is not unknown in the Canary Island reporting several cases annually and some 20 outbreaks in the past decade.

More than 400 species of fish, including barracuda, black grouper, blackfin snapper, cubera snapper, dog snapper, greater amberjack, hogfish, horse-eye jack, king mackerel, and yellowfin grouper have been implicated in this food borne illness that’s relatively common in several areas of the world.

This toxin is the result of the accumulation of marine algae and the toxins they produce passing up the food chain. These marine algae hang on to dead coral and seaweed. They are then eaten by herbivore fish which are subsequently eaten by predatory reef fish which concentrates the toxin in its tissue. People get this food borne toxin from eating these contaminated larger fish. The reef fishes are more likely to get contaminated during storms and other turbulence.

 

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Posted in Algal Toxin, Ciguatera, Ciguatera Poisoning, Dinoflagellates, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Gambierdiscus, Uncategorized

Research – Antibacterial mechanism of Tetrapleura tetraptera extract against Escherichia coli and Staphylococcus aureus and its application in pork

Posted on December 18, 2019 by | Leave a comment

Wiley Online

Abstract

The antibacterial activity and the mechanism of Tetrapleura tetraptera root extract against Escherichia coli and Staphylococcus aureus were investigated. The mechanism of action of T. tetraptera on tested bacterial species was predominantly characterized by the study of transmission electron microscopy, which revealed severe damage on the primary target which affected the cell integrity and cell membrane permeability. The loss of soluble proteins studied by bacterial protein sodium dodecyl sulfate–polyacrylamide gel electrophoresis analysis and the decreased adenosine triphosphate and DNA contents confirmed the leakage of cell wall. In addition, the studies revealed that the root extract of T. tetraptera could also disrupt the respiratory metabolism by inhibiting the bacteria through the Embden–Meyerhof–Parnas and the hexose monophosphate pathways. T. tetraptera extract possessed a high level of antimicrobial activity in pork, which significantly reduced total viable bacterial population. This study clearly indicates that the T. tetraptera could be a potential source of new antimicrobial agent which has proven effective activity against antibiotic‐resistant strains of pathogens.

Practical Applications

Tetrapleura tetraptera is a flowering plant native to Africa with a wide range of applicability in local cuisines and traditional medicine. The T. tetraptera root extract possesses high antimicrobial activity against both gram‐positive and gram‐negative bacteria. This study could contribute to the better understanding of antibacterial mechanism of T. tetraptera. As a natural food preservative, it has broad prospect to be utilized in the meat industry.

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Posted in Antibiotic Resistance, Antimicrobials, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Technology, microbial contamination, Microbiology, Research, Staphylococcus aureus, Technology, Uncategorized

Information – Handling Flour Safely: What You Need to Know

Posted on December 18, 2019 by | Leave a comment

FDA

Flour is a raw food. It may not look like a raw food, but it usually is, just like fresh tomatoes or carrots. The grains from which flour is ground are grown in fields and, like all foods grown outdoors, they may be exposed to a variety of harmful bacteria like Salmonella and pathogenic Escherichia coli (E. coli).

5 Important Things to Know About Flour

  1. Flours most commonly used in home baking and cooking are made directly from raw grains.
  2. Processing raw grains into flour does not kill harmful bacteria.
  3. Many foods made with flour also contain raw eggs, which may contain harmful bacteria.
  4. Cooking is the only way to be sure that foods made with flour and raw eggs are safe.
  5. Never eat or taste raw flour, dough, or batter.

OUTBREAK

Since 2009 there have been several outbreaks of foodborne illness involving raw flour or raw flour-containing products like cake mixes and cookie dough. These have resulted in 168 known illnesses and 20 hospitalizations.

Dos and Don’ts of Handling Flour

Check out this list of DO’s and DON’Ts to help keep you and your family safe when handling raw flour.

  • DO follow package directions on baking mixes and other flour containing products for correct cooking temperatures and specified times.
  • DO keep all raw foods, like flour and eggs, separate from ready-to eat foods. Remember, flour is a powder and spreads easily.
  • DO refrigerate cookie and pastry dough according to package directions. Use a refrigerator thermometer to be sure your refrigerator is at a safe 40°F.
  • DO clean up carefully after working with flour or raw dough and eggs:
    • Wash hands thoroughly with soap and running water, and,
    • Wash utensils, bowls, baking pans and cutting boards, and countertops with warm, soapy water.
  • DO NOT eat or allow children to eat or play with raw dough products made with any brand of flour or baking mix before cooking.
  • DO NOT keep recalled flour. Throw it away.
  • DO NOT let children use raw dough for crafts or play clay.
  • DO NOT use products that contain raw flour, like cake mix to make milkshakes.
  • DO NOT use raw cookie dough in ice cream (the cookie dough in ice cream sold in stores has been treated to kill harmful bacteria).

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Posted in food contamination, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Pathogen, Food Poisoning, Food Safety, Food Testing, Food Toxin, Research, Uncategorized

USA – Ohio Romaine Outbreak Sickens 12 with E. coli O157:H7 Infections

Posted on December 18, 2019 by | Leave a comment

Food Poisoning Bulletin

The Ohio romaine outbreak has sickened 12 people with E. coli O157:H7 infections, making it the state with the second most illnesses after Wisconsin, with 33 cases as of December 9, 2019. Overall, at least 102 people are sick across the country, with 58 hospitalized and 10 who have developed hemolytic uremic syndrome (HUS), a type of kidney failure.

Most romaine products, including baby romaine, chopped romaine, organic romaine, hearts of romaine, romaine in salad wraps, salad bowl kits, sandwiches, packages of precut lettuce, and salad mixes that contain romaine, may be marked with the growing region. This is a voluntary policy put into place after last year’s two romaine E. coli O157:H7 HUS outbreaks. If the label says “Salinas” anywhere, or if the package is unmarked, don’t eat the romaine.

The CDC and FDA have stated that there is one grower associated with all three E. coli O157:H7 romaine outbreaks that are ongoing, but that grower has not been named. Officials have inspected three farms in the Salinas region, but has not named those.

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Posted in E.coli, E.coli O157, E.coli O157:H7, food bourne outbreak, food contamination, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, STEC, STEC E.coli, Uncategorized

UK – Scotland -FSS issues festive food poisoning warning

Posted on December 17, 2019 by | Leave a comment

HPS

17 December 2019

Article: 53/5007

Food Standards Scotland (FSS) is reminding people to reduce the risk of food poisoning over the festive period by ensuring they follow good food safety practices.

Results from the latest FSS Food in Scotland Consumer Tracking Survey reveal that almost three-quarters of Scots (72%) completely fill their fridge at least some of the time, but only 12% always remember to check the temperature when it’s full. This is an essential measure, as a fridge temperature between zero and five degrees centigrade will help slow the growth of food poisoning bacteria, whilst overfilling can raise the fridge temperature.

FSS has created a downloadable food safety checklist which serves as a reminder when carrying out the different stages of preparing, cooking and eating Christmas dinner, as well as storing leftovers.

Source: FSS, 13 December 2019

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Posted in food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, Food Safety, Uncategorized

Research -Deoxynivalenol and ochratoxin A in North Carolina grown organic wheat grains

Posted on December 17, 2019 by | Leave a comment

Wiley Online

Abstract

The main safety issue of cereal grains is mycotoxin contamination. There is no published information about mycotoxin contamination of organic wheat in the United States. This study quantified the contents of deoxynivalenol (DON) and ochratoxin A (OTA), two frequently occurring mycotoxins, in organic wheat samples collected from six counties in North Carolina by enzyme‐linked immunosorbent assay (ELISA) and high‐performance liquid chromatography (HPLC). By ELISA, all samples were DON and OTA positive, and the DON contents in the flour and bran samples were 0.7–2.35 ppm and 5–8 ppm, respectively, while OTA in the flour and bran samples were 9.54–25.55 ppb and 21.67–32.55 ppb, respectively. By HPLC, the DON detected in flour and bran were 0.24–0.47 ppm and 0.35–0.83 ppm, respectively; all flour samples were OTA negative, but 5 out of 6 bran samples were OTA positive (0.48–1.28 ppb). More studies with larger sample number are needed to obtain representative results.

Practical applications

This study provides preliminary results about the DON and OTA in organic wheat grains. The results indicate that the organic wheat produced in North Carolina during 2018 season were contaminated by DON and OTA to various degrees. However, the concentrations of these two mycotoxins determined by ELISA were significantly higher than those determined by HPLC. Therefore, to avoid overestimation or underestimation, it is important for researchers and regulatory agencies to conduct multi‐lab studies to develop and standardize analytical methods and detailed procedures for accurate DON and OTA quantification. Regardless of analytical methods, all bran samples showed higher DON and OTA concentrations than flour samples. Thus, when using organic wheat bran or whole wheat as food or feed ingredients, the level of bran inclusion should be controlled to protect consumers and animals from mycotoxicosis.

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Posted in deoxynivalenol, DON, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Toxin, microbial contamination, Microbiology, Mould Toxin, Mycotoxin, Ochratoxin, Uncategorized

Research – Chemical composition and antimicrobial activity against food‐related microorganisms of different essential oils from Lebanon

Posted on December 17, 2019 by | Leave a comment

Wiley Online

Abstract

Essential oils (EOs) have long been recognized for their medicinal properties. Application of EOs in food preservation has gained recent interest as natural alternatives to conventional chemicals. Even though the properties of EOs are extensively documented, their effect on several food‐related microorganisms is yet to be explored. In this study, six EOs were extracted by hydrodistillation and analyzed using GC/MS techniques, and then antimicrobial activity was tested against microorganisms of food interests through minimal inhibitory concentration (MIC) techniques. Both Coridothymus capitatus and Origanum syriacum EOs showed an antifungal activity (MIC ≤ 0.625 μL/mL). Interestingly all foodborne pathogens tested were sensitive to C. capitatus EO and two of them, Staphylococcus aureus and Listeria monocytogenes, to O. syriacum EO (MIC ≤ 1.25 μL/mL) while the beneficial food‐related bacteria (Lactobacillus sp.) were not affected (MIC ± 10 μL/mL). Finally, Cinnamomum zeylanicum EO showed a broader antimicrobial activity on all microorganisms analyzed.

Practical Applications

Essential oils from Lebanese plants could be used to selectively control foodborne pathogens, including fungi and bacteria. These essential oils could represents an alternative to conventional anti microbials as they did not affect benefiacial food‐related bacteria.

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Posted in Antimicrobials, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Technology, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Research, Staphylococcus aureus, Technology, Uncategorized