Category Archives: Uncategorized

Canada -Food Recall Warning – Certain Coaticook brand Cheddar cheese recalled due to Listeria monocytogenes

Posted on December 17, 2019 by | Leave a comment

CFIA

Recall date:
December 16, 2019
Reason for recall:
Microbiological – Listeria
Hazard classification:
Class 1
Company / Firm:
Laiterie Coaticook Ltée
Distribution:
Quebec
Extent of the distribution:
Consumer

Contents

Recall details

Ottawa, December 16, 2019 – Laiterie Coaticook Ltée. is recalling certain Coaticook brand Cheddar cheese from the marketplace due to possible Listeria monocytogenes contamination. Consumers should not consume the recalled products described below.

Recalled products

Brand Product Size UPC Codes
Coaticook Mild Cheddar Cheese 50 g 0 59263 60050 2 Best Before: 03MR20
Coaticook Mild Cheddar Cheese 180 g 0 59263 60180 6 Best Before: 03MR20
Coaticook Mild Cheddar Cheese 320 g 0 59263 60320 6 Best Before: 03MR20
Coaticook Mild Cheddar Cheese 2.27 kg 0260005 Best Before: 03MR20
Coaticook Mild Cheddar Cheese 1.15 kg 0260025 Best Before: 03MR20
Coaticook Bloc Cheddar Cheese Variable Starting with
0 260001		 Best Before: 03MR20
Coaticook Pointe Cheddar Cheese Variable Starting with 0 250006 Best Before: 03MR20

Illnesses

There have been no reported illnesses associated with the consumption of these products.

Product photos

Printer ready version of photos

  • Coaticook Mild Cheddar Cheese - 180 g
  • Coaticook Pointe Cheddar Cheese
  • Coaticook Bloc Cheddar Cheese

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Posted in CFIA, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes, Uncategorized

Russia -Salmonella sickens dozens in Khanty-Mansiysk, Russia

Posted on December 16, 2019 by | Leave a comment

Outbreak News Today

Salmonella was laboratory confirmed in 35 of 73 pupils of Wonderland kindergarten in Khanty-Mansiysk who were infected with acute intestinal infection, city administrators report.

The Tass news service reports, “As of December 13, 73 cases were registered, four children were hospitalized in the children’s infectious ward of the district clinical hospital, and 35 children were laboratory confirmed with Salmonellosis group D,” Rimir Gimalov, the head of the public health department of the city administration, said in a statement.

According to local authorities, all necessary anti-epidemic measures are being carried out in the kindergarten. The institution was closed for quarantine.

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Posted in food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology Blog, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Salmonella, Uncategorized

Research – Shiga toxin-producing Escherichia coli (STEC) and food: attribution, characterization, and monitoring

Posted on December 16, 2019 by | Leave a comment

WHO

Strains of pathogenic Escherichia coli that are characterized by their ability to
produce Shiga toxins are referred to as Shiga toxin-producing E. coli (STEC). STEC
are an important cause of foodborne disease and infections have been associated with a wide range of human clinical illnesses ranging from mild non-bloody
diarrhoea to bloody diarrhoea (BD) and haemolytic uraemic syndrome (HUS)
which often includes kidney failure. A high proportion of patients are hospitalized,
some develop end-stage renal disease (ESRD) and some die.
The Codex Committee on Food Hygiene (CCFH) has discussed the issue of STEC
in foods since its 45th Session, and at the 47th Session, in November 2015, it was
agreed that it was an important issue to be addressed (REP 16/FH, 2015)2
. To
commence this work, the CCFH requested the Food and Agriculture Organization
(FAO) and the World Health Organization (WHO) to develop a report compiling
and synthesizing available relevant information, using existing reviews where
possible, on STEC. The CCFH noted that further work on STEC in food, including
the commodities to be focused on, would be determined based on the outputs of
the FAO/WHO consultation.
The information requested by CCFH is divided into three main areas: the global
burden of disease and source attribution; hazard identification and characterization; and monitoring, including the status of the currently available analytical
methods. This report provides an overview of the work undertaken in response to
the request from the CCFH and provides the conclusions and advice of the Expert
Group based on the currently available information.

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Posted in E.coli, E.coli 045, E.coli O103, E.coli O104, E.coli O111, E.coli O113, E.coli O121, E.coli O128, E.coli O145, E.coli O157, E.coli O157:H7, E.coli O26, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, microbial contamination, Microbiology, Research, STEC, STEC E.coli, STX 1, STX 2, Uncategorized

Sweden – Sweden ‘crypto’ outbreak update: Nearly 400 cases, Cases declining

Posted on December 16, 2019 by | Leave a comment

Outbreak News Today

crypto

Image CDC

 

Since the last report on the Cryptosporidium outbreak in Sweden about two weeks ago, health officials say the number of reported cases has decreased in recent weeks.

Cryptosporidium life cycle/CDC

While cases are declining, the number of cases reported per week remains slightly higher compared to the same period in previous years. To date, some 400 Cryptosporidium cases have been recorded.

Most cases have been reported from Stockholm, Östergötland, Västra Götaland, Halland, Jönköping and Uppsala.

The Public Health Authority analyzes samples from the cases to determine what type of cryptosporidium they have become ill from. Of the 202 samples analyzed so far, 93 have been shown to belong to subtype (A) and 58 belong to subtype B of Cryptosporidium parvum. In addition to this subtype, a number of different subtypes have been detected.

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Posted in Boil Water Notice, Contaminated water, Cryptosporidium, Food Illness, Food Micro Blog, Food Microbiology Blog, Food Pathogen, Food Safety, Food Testing, Uncategorized, Water, water microbiology, Water Safety

Research – Assessing the microbiological quality of raw goats’ and ewes’ tank milk samples in Switzerland

Posted on December 16, 2019 by | Leave a comment

Science Direct

In recent years, popularity of raw milk has increased in many industrialised countries.

This study (i) enumerated total viable counts (TVC) and Escherichia coli counts, (ii) assessed prevalence of Staphylococcus (S.) aureus, Salmonella spp. and STEC, (iii) screened for methicillin resistant S. aureus (MRSA) and extended-spectrum β-lactamases (ESBL)-producing Enterobacteriaceae in sheep and goat tank milk samples collected throughout Switzerland and (iv) provided further strain characteristics on isolated pathogens and MRSA. One hundred and twenty-three tank milk samples from 116 farms were analysed. The median TVC was 3.8 log cfu mL-1. E. coli was detected in 16 (13.0%) and S. aureus in 18 (14.6%) samples. Polymerase chain reaction for stx genes was positive in 14 (11.4%) samples. MRSA were isolated from 4 (3.3%) samples. Salmonella spp. and ESBL-producing Enterobacteriaceae were not isolated.

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Posted in Enterobacteriaceae, ESBL, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, microbial contamination, Microbiology, MRSA, Research, Salmonella, Staphylococcus aureus, STEC, STEC E.coli, Uncategorized

Research – Simultaneous Effects of UV-A and UV-B Irradiation on the Survival of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in Buffer Solution and Apple Juice

Posted on December 15, 2019 by | Leave a comment

Journal of Food Protection

ABSTRACT

The objective of this study was to evaluate the efficacy of simultaneous UV-A and UV-B irradiation (UV-A+B) for inactivating Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in both phosphate-buffered saline (PBS) and apple juice. A cocktail of the three pathogens was inoculated into PBS and apple juice, and then the suspensions were irradiated with UV lamps of 356 nm (UV-A) and 307 nm (UV-B). Significant (P < 0.05) log reductions of the three pathogens in PBS and apple juice were observed after a maximum dose of UV-B alone or the UV-A+B treatment, but few reductions were observed upon UV-A treatment alone. At all irradiation times, antagonistic effects were observed for the application of UV-A+B against in E. coli O157:H7, Salmonella Typhimurium, and L. monocytogenes in PBS and apple juice. The degree of antagonistic effect in apple juice was greater than that in PBS. The results of this study suggest that the combined treatment of commercial UV-A and UV-B lamps would be impractical for disinfecting juice products.

HIGHLIGHTS

  • Antimicrobial effect of UV-A+B irradiation in PBS and apple juice was investigated.

  • UV-A+B irradiation was antagonistic for inactivating pathogens in the PBS and juice.

  • The degree of antagonistic effect in apple juice was greater than that in PBS.

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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 Technology, microbial contamination, Microbiology, Research, Salmonella, Technology, Uncategorized, UV Microbiology

Research – Microbial Diversity in Bushmeat Samples Recovered from the Serengeti Ecosystem in Tanzania

Posted on December 15, 2019 by | Leave a comment

Nature.com

Bushmeat, the meat and organs derived from wildlife species, is a common source of animal protein in the diets of those living in sub-Saharan Africa and is frequently associated with zoonotic spillover of dangerous pathogens. Given the frequent consumption of bushmeat in this region and the lack of knowledge about the microbial communities associated with this meat, the microbiome of 56 fresh and processed bushmeat samples ascertained from three districts in the Western Serengeti ecosystem in Tanzania was characterized using 16S rRNA metagenomic sequencing. The results show that the most abundant phyla present in bushmeat samples include Firmicutes (67.8%), Proteobacteria (18.4%), Cyanobacteria (8.9%), and Bacteroidetes (3.1%). Regardless of wildlife species, sample condition, season, or region, the microbiome is diverse across all samples, with no significant difference in alpha or beta diversity. The findings also suggest the presence of DNA signatures of potentially dangerous zoonotic pathogens, including those from the genus Bacillus, Brucella, Coxiella, and others, in bushmeat. Together, this investigation provides a better understanding of the microbiome associated with this major food source in samples collected from the Western Serengeti in Tanzania and highlights a need for future investigations on the potential health risks associated with the harvesting, trade, and consumption of bushmeat in Sub-Saharan Africa.

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

Research – Evaluation of Inactivation of Murine Norovirus in Inoculated Shell Oysters by High Hydrostatic Pressure Treatment

Posted on December 14, 2019 by | Leave a comment

Journal of Food Protection

ABSTRACT

One of the major foods causing norovirus gastroenteritis is bivalve shellfish, such as oysters. Depuration and relaying methods have been used to control norovirus. However, these methods may be inadequate to control norovirus gastroenteritis. The present study aimed to investigate the effectiveness of high hydrostatic pressure (HHP) treatment in controlling norovirus in shelled oysters, by evaluating the inactivating effect of HHP on murine norovirus strain 1 (MNV-1) inoculated into a buffer, oyster homogenate, and shelled oysters. First, MNV-1 was inoculated (infectivity of 4.5 log PFU/mL) into the buffer and oyster homogenate, with a pH of 6.3 and salinity (NaCl) of 1.5%, mimicking the habitats of the Pacific oyster (Crassostrea gigas). HHP treatment at 100, 200, 275, and 300 MPa for 2 and 5 min was conducted at an initial temperature of 0 or 5°C. The infectivity of MNV-1 in both the buffer and the oyster homogenate was lower when the initial temperature was 0°C. In the buffer, the infectivity of MNV-1 decreased to 1.8 log PFU/mL after HHP treatment (200 MPa for 5 min at 0°C), and the inactivating effect was higher in the buffer than in the oyster homogenate. MNV-1 was inoculated into shelled oysters (4.8 log PFU per oyster), and HHP treatment was done at 275, 300, and 350 MPa for 5 min at the initial temperature of 0°C. The infectivity of MNV-1 decreased to 2.8 log PFU per oyster after HHP treatment at 275 MPa for 5 min. The results indicate that the inactivating effect of HHP treatment varies, depending on the medium surrounding the viral particles. Inactivation was best in buffer, followed by oyster homogenate and shelled oysters. The data could inform the development of methods to control norovirus in oysters.

HIGHLIGHTS

  • HHP inactivation of MNV-1 was more pronounced at 0°C than at 5°C.

  • Inactivation differed, depending on the medium surrounding the virus.

  • HHP at 275 MPa for 5 min at 0°C inactivated MNV-1 inoculated in shucked oysters.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Technology, Food Virus, microbial contamination, Microbiology, Norovirus, Research, Technology, Uncategorized, Virus

Research -Prevalence and Genetic Analysis of Salmonella enterica from a Cross-Sectional Survey of the New Zealand Egg Production Environment

Posted on December 14, 2019 by | Leave a comment

Journal of Food Protection

ABSTRACT

Epidemiological evidence suggests that Salmonella on New Zealand eggs is not an important pathway for human salmonellosis. However, robust nationally representative data for Salmonella contamination of eggs is not available to support this. To better understand the exposure of New Zealand commercial eggs to Salmonella, a cross-sectional survey collected data on prevalence and serotypes of Salmonella in the feed, laying sheds (feces, dust, and boot or manure belt swabs), and packhouses (egg contact surfaces) of New Zealand commercial egg layer farms. Salmonella was not detected on 16 of 28 surveyed farms, and 4 farms had only one positive sample. Of the 43 (13.3%) of 323 Salmonella-positive samples, dust samples had the highest prevalence (19 of 67, 28.4%), followed by boot or manure belt swabs (11 of 67, 16.4%), feces (7 of 67, 10.4%), packhouse egg contact surfaces (5 of 87, 5.7%), and feed (1 of 33, 3.0%). A significantly higher prevalence was from caged (33 of 75, 44.0%; P < 0.001) compared with cage-free (4 of 126, 3.2%) systems, yet multiple practices differ between laying systems, which could influence prevalence. Salmonella-positive packhouse samples were only identified on the three farms with the highest laying shed prevalence, and isolates were genetically related (as determined by single nucleotide polymorphism analyses) suggesting cross-contamination between the laying shed and packhouse surfaces. Serotypes isolated included Salmonella Infantis, Salmonella Thompson, Salmonella Typhimurium, Salmonella Anatum, and Salmonella Mbandaka. Importantly, Salmonella Enteritidis, which causes egg-associated outbreaks internationally, was not isolated. Genomic comparisons of isolates supported the presence of a common contamination source in the shed and farm environments rather than multiple sporadic contamination events. This survey establishes a benchmark of Salmonella prevalence and types in the New Zealand egg production environment and provides a reference point for assessing the impact of changes to practices on Salmonella prevalence.

HIGHLIGHTS

  • Salmonella prevalence was lower than from similar international surveys.

  • The highest prevalence was from pooled dust samples.

  • Salmonella occurred on packhouse egg contact surfaces from high-prevalence farms.

  • Isolates from the same farm, laying shed, and packhouse were genetically related.

  • Isolates included common New Zealand serotypes; Salmonella Enteritidis was not found.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, microbial contamination, Microbiology, Research, Salmonella, Uncategorized

USA – Lincoln Correctional Center Salmonella Outbreak Sickens 6 in Nebraska

Posted on December 13, 2019 by | Leave a comment

Food Poisoning Bulletin

A Lincoln Correctional Center Salmonella outbreak in Nebraska has sickened at least six inmates, according to a press release by the Nebraska Department of Correctional Services. Food poisoning outbreaks at prisons and jails are fairly common because of close quarters and serving large quantities of food.

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Posted in food bourne outbreak, food contamination, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Salmonella, Uncategorized