Category Archives: Uncategorized

Research – Youngsters at risk of food poisoning from dirty school canteens

The Times

Thousands of children are at risk of food poisoning from dirty school canteens where inspectors have found mouse droppings, filthy plates and staff who handle the food without washing their hands.

At least 60,000 children attend schools with dangerous food hygiene levels, according to analysis of data from the Food Standards Agency.

It shows that 207 schools and nurseries need to improve their food safety standards to comply with the law.

This means the schools were given zero, one or two stars out of five by inspectors in England, Wales and Northern Ireland or “improvement required” in Scotland.

USA – 170 people ill in possible Norovirus outbreak at Yosemite National Park

The Hill norovirus-1080x655

Around 170 people who visited Yosemite National Park this month have reported becoming ill with gastrointestinal illnesses, with at least two confirmed cases of norovirus, park officials said Thursday.

The National Park Service began investigating after visitors and employees reported being sick and are continuing to investigate the circumstances surrounding the illness and conduct interviews with affected people.

“The overwhelming majority of the reported cases are consistent with norovirus,” park officials said in a statement.

The majority of those who became ill spent time in Yosemite Valley around the first week of January. Park officials say there has been a decline in new cases in the past several days. While those who reported becoming ill had symptoms of norovirus, park officials say some might have had food poisoning or the flu.

India – 40 jawans hospitalised in Jharkhand after food poisoning

Daiji World

More than 40 jawans have been hospitalised due to food poisoning in the Jharkhand Armed Police Training Centre in Padma, Hazaribagh.

According to police, jawans posted in the training centre fell ill after taking dinner on Thursday night. The jawans were then rushed to the Hazariagh Medical College.

Around 1,130 constables are taking training at the Padma training centre. After training the jawans will be promoted to the rank of Assistant Sub Inspector (ASI).

The jawans started vomiting and complained about stomach pain soon after dinner on Thursday. Later, a dead lizard was found in the cooking utensil.

Ireland – Withdrawal of Tesco Halloween Monkey Nuts Due to Elevated Levels of Aflatoxins

FSAI

Tesco is withdrawing the above batches of its Halloween Monkey Nuts due to the detection of elevated levels of aflatoxins.  This product was supplied to stores for the Halloween Season 2019.  The levels of aflatoxins detected exceed the maximum legal limit, however, health concerns are not expected from consuming the implicated batches.

Tesco Monkey Nuts

India – Boy dies after food poisoning

The Hindu

A minor boy died while his sister and grandmother are reported to have recovered after they consumed food at home which had turned bad. Ellavva of Hanuman Nagar in the district headquarters and her grandchildren were hospitalised after they ate some food prepared at home and took medicine from a local medical practitioner. Later, they were shifted to hospital. While Ravi died while being shifted to a hospital on Thursday evening, Ellavva and her granddaughter are being treated at the hospital and their health was reported to be stable.

Research – Microbial contamination of grocery shopping trolleys and baskets in west Texas, 2020

Barf Blog

Indicator microorganisms evaluated were those detected by aerobic plate count (APC), yeast and molds (YM), Enterobacteriaceae (EB). Environmental listeria (EL), coliforms (CF), and E. coli (EC).  In addition, listeria monocytogenes, staphylococcus aureus, Escherichia coli O157 and salmonella sp. Were tested for.  Trolley grills (n=36) had 2.7 x 102 CFU/cm2.  Trolley handles (n=36) had 2.7 x 106 of CF and 5.2 CFU/cm2 of YM.  The bottom of handheld baskets (n=25) had 3.5 x 105 CFU/cm2 of CF and 5.07 CFU/cm2 of EC.  S. aureus was found on 96% of the baskets, 50% of the trolley handles (18 out of 36 samples), and 42% of the trolleys’ grills.  E. coli O157 was identified on 17% of baskets, 3% on trolley grills, and 3% on handles.  Salmonella sp. was detected on 16% of baskets and 8% of trolley grills.  L. monocytogenes was detected on 17% of the bottoms of handheld baskets but on none of the other samples. 

Research -Evaluation of the Efficacy of Three Direct Fed Microbial Cocktails To Reduce Fecal Shedding of Escherichia coli O157:H7 in Naturally Colonized Cattle and Fecal Shedding and Peripheral Lymph Node Carriage of Salmonella in Experimentally Infected Cattle

Journal of Food Protection

ABSTRACT

Two experiments were conducted to evaluate the feeding of direct fed microbials (DFMs) on fecal shedding of Escherichia coli O157:H7 in naturally infected cattle (experiment I) and on Salmonella in the feces and peripheral lymph nodes (PLNs) of experimentally infected cattle (experiment II). Thirty cattle, 10 per treatment, were used in each experiment. Treatments in experiment I consisted of a control (lactose carrier only); DFM1, a 1:1 ratio of Enterococcus faecium and Lactobacillus animalis; and DFM2, a 1:1 ratio of Lactobacillus acidophilus and Pediococcus acidilactici. In Experiment II, DFM1 was replaced with DFM3, a 1:2 ratio of Lactobacillus reuteri and other Lactobacillus strains. Additives were mixed in water and applied as a top-dressing to each pen’s daily ration for 50 days. Approximately half-way through each experiment, the DFM concentration was doubled for the remainder of the study. Fecal samples were collected throughout experiment I and cultured for E. coli O157:H7. Cattle in experiment II were inoculated intradermally with Salmonella Montevideo on days 32, 37, and 42 and then necropsied on days 49 and 50 (five cattle per treatment on each day). Innate immune function was assessed on days 29, 49, and 50. In experiment I, fecal concentration and prevalence of E. coli O157:H7 were not different (P > 0.10) nor was there an effect (P = 0.95) on the percentage of super shedders (cattle shedding ≥3.0 log CFU/g of feces). In experiment II, no treatment differences (P > 0.05) were observed for Salmonella in the PLNs except for the inguinal nodes, which had a significantly lower Salmonella prevalence in DFM-supplemented cattle than in the controls. Immune function, as measured by monocyte nitric oxide production and neutrophil oxidative burst, was decreased (P < 0.05) in the DFM treatment groups. Although results of this research indicate little to no effect of these DFMs on E. coli O157:H7 or Salmonella in cattle, an increase in the duration of administration to that similar to what is used for commercial cattle might elicit treatment differences.

HIGHLIGHTS
  • Direct fed microbials were evaluated for pathogen mitigation in cattle.

  • No treatment effects on fecal shedding of E. coli O157:H7 were observed.

  • DFM treatment reduced Salmonella in only one the four lymph node types examined.

  • Under these experimental conditions, short-term feeding of DFMs failed to mitigate pathogens.

 

Information -Food Poisoning

foodsafety.gov

Food poisoning—any illness or disease that results from eating contaminated food—affects millions of Americans each year. While the American food supply is among the safest in the world, the Federal government estimates that there are about 48 million cases of foodborne illness annually—the equivalent of sickening 1 in 6 Americans each year. And each year these illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths.

Causes of Food Poisoning

  • Bacteria and Viruses: Bacteria and viruses are the most common cause of food poisoning. The symptoms and severity of food poisoning vary, depending on which bacteria or virus has contaminated the food.
  • Parasites: Parasites are organisms that derive nourishment and protection from other living organisms known as hosts. In the United States, the most common foodborne parasites are protozoa, roundworms, and tapeworms.
  • Molds, Toxins, and Contaminants: Most food poisoning is caused by bacteria, viruses, and parasites rather than toxic substances in the food. But some cases of food poisoning can be linked to either natural toxins or added chemical toxins.
  • Allergens: Food allergy is an abnormal response to a food triggered by your body’s immune system. Some foods, such as nuts, milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat or soybeans, can cause allergic reactions in people with food allergies.

Click the link above for more information.

Research – Effect of Eryngium caeruleum essential oil on microbial and sensory quality of minced fish and fate of Listeria monocytogenes during the storage at 4°C

Wiley Online

The present study investigated in vitro antimicrobial activity of Eryngium caeruleum essential oil (EEO) against five foodborne pathogenic bacteria based on microdilution and disk diffusion methods. Moreover, its effects on specific spoilage microorganisms, inoculated Listeria monocytogenes, and its sensory changes in minced fish were evaluated during 12 days of storage at refrigeration temperature. The results showed that Staphylococcus aureus and Escherichia coli were the most sensitive and the most resistant bacteria with a minimum inhibitory concentration of 0.125 and 1 mg/ml, as well as inhibition zones of 15.66 and 11.66 mm, respectively. Regarding the antimicrobial effect of EEO on the microbial profile and inoculated L. monocytogenes, treating with 0.4% EEO caused a significant decrease in the studied microorganisms when compared to the control group (p < 0.05). In addition, considering the sensory evaluation, the best scores were observed for the samples treated with 0.2% and 0.4% EEO. However, none of the groups obtained acceptable scores until the final day of storage except for the color attribute. In general, sensory evaluation and its correlation with microbial counting indicated that the treatment with 0.4% EEO was able to preserve the microbial quality of the minced fish at refrigeration temperature without any undesirable sensory effects.

Research – Thermal and Chemical Treatments To Reduce Salmonella on Alfalfa (Medicago sativa) and Broccoli (Brassica oleracea var. italica) Seeds before and during the Sprouting Process: A Hurdle Approach

Journal of Food Protection

ABSTRACT

Sprouts are vehicles of foodborne diseases caused by pathogens such as Salmonella. The aim of this study was to evaluate thermal and chemical treatments applied as a hurdle approach to reduce Salmonella in alfalfa (Medicago sativa) and broccoli (Brassica oleracea var. italica) seeds before and during their germination. Seeds, inoculated and then dried at 55°C for 48 h, were subjected to a chemical treatment and a thermal shock with (i) 75 mM caprylic acid at 70°C for 5 s, (ii) 0.04% CaO at 70°C for 5 s, or (iii) 1% H2O2 at 70°C for 5 s. After each treatment, seeds were immersed in water at 3°C for 5 s. Next, the imbibition process was carried out with 0.016% H2O2 at pH 3.0. Finally, the seeds were transferred to a rotary drum-type germinator and were sprayed with the same chemical solution that was applied before the imbibition process, for 20 s at intervals of 5 min for 40 min at 3 rpm. All chemical treatments reduced Salmonella at least 5 log CFU/g on both seeds. Germination rates between 90 and 93% were obtained after application of thermal and chemical treatments. Salmonella was not detected after the imbibition stage when caprylic acid and H2O2 treatments were applied. However, during the germination process of both seeds, Salmonella counts of >6 log CFU/g were obtained despite all treatments being applied at different stages of the sprouting process. These results demonstrated that thermal and chemical treatments used as a hurdle approach to control Salmonella on alfalfa and broccoli seeds significantly reduced the pathogen concentration on seeds >5 log but were ineffective to eliminate Salmonella and to control its growth during the sprouting process. The production of safe sprouts continues to be a major challenge for industry.

HIGHLIGHTS
  • A hurdle approach reduces Salmonella concentration >5 log on alfalfa and broccoli seeds.

  • Germination rates over 90% were reached on alfalfa and broccoli seeds after sequential treatments.

  • Salmonella counts increase during germination, despite the efficacy of previous treatments on seeds.

  • Production of safe sprouts continues to be a major challenge for industry.