Category Archives: Uncategorized

Canada – Updated Food Recall Warning – Certain Longo’s brand chicken gyros wrap sandwiches containing chicken recalled due to Listeria monocytogenes

Posted on October 4, 2019 by | Leave a comment

CFIA

Recall details

Ottawa, October 2, 2019 – The food recall warning issued on September 30, 2019 has been updated to include additional product information. This additional information was identified during the Canadian Food Inspection Agency’s (CFIA) food safety investigation.

Longo’s is recalling chicken gyros wrap sandwiches from the marketplace due to possible Listeria monocytogenes contamination of the chicken used to make these products.  Consumers should not consume the recalled products described below.

Recalled products

Brand Name Common Name Size UPC Code(s) on Product
Longo’s Chicken Gyros Wraps (cold protein case) NA NA All codes up to and including BB OCT 04, 2019
Longo’s Chicken Gyros Wraps with two sides NA NA All codes up to and including BB OCT 04, 2019

Background

This recall was triggered by test results. The CFIA is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.

The CFIA is verifying that industry is removing the recalled products from the marketplace.

Illnesses

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

Related recalls

2019-09-30 – Glacial Treasure brand frozen chicken products recalled due to Listeria monocytogenes

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

Research – Antifungal Activity of Selected Natural Preservatives against Aspergillus westerdijkiae and Penicillium verrucosum and the Interactions of These Preservatives with Food Components

Posted on October 3, 2019 by | Leave a comment

Journal of Food Protection

ABSTRACT

The present study examined the influence of primary food components on the antifungal activity of the essential oil of Origanum vulgare, carvacrol, thymol, eugenol, and trans-cinnamaldehyde against Penicillium verrucosum and Aspergillus westerdijkiae. The MIC was determined in food model media enriched with proteins (1, 5, or 10%), carbohydrates (1, 4, or 6%), or oil (1, 5, or 10%). Proteins increased the antifungal activity of O. vulgare essential oil, carvacrol, thymol, and eugenol, whereas the effect of trans-cinnamaldehyde decreased with increasing protein content. The presence of carbohydrates diminished the inhibitory effect of the natural preservatives on A. westerdijkiae; for P. verrucosum, their inhibitory effect increased with carbohydrates. Only the antifungal activity of trans-cinnamaldehyde did not depend on the carbohydrate content. The presence of oil had the strongest influence. At a concentration of 1% oil, the antifungal activity decreased significantly, and at 10% oil, almost no inhibition was observed. To investigate the effect of the antifungal agents on the morphology of the target molds, they were grown on malt extract agar containing carvacrol and trans-cinnamaldehyde and were examined by scanning electron microscopy. The hyphae, conidiophores, vesicles, and phialides were severely altered and deformed, and spore formation was clearly suppressed.

HIGHLIGHTS

  • The antifungal activity of natural preservatives is influenced by the food matrix.

  • Proteins increase the impact of O. vulgare EO, carvacrol, thymol, and eugenol.

  • Carbohydrates diminish the inhibition of natural preservatives on A. westerdijkiae.

  • In the presence of oil, natural inhibitors lose their antifungal effect.

  • Carvacrol and trans-cinnamaldehyde lead to distorted hyphae and loss of sporulation.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Technology, microbial contamination, Microbiology, mold, Moulds, Research, Technology, Uncategorized

Research – Inactivation of Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica under High Hydrostatic Pressure: A Quantitative Analysis of Existing Literature Data

Posted on October 3, 2019 by | Leave a comment

Journal of Food Protection

ABSTRACT

High hydrostatic pressure processing (HPP) is a mild preservation technique, and its use for processing foods has been widely documented in the literature. However, very few quantitative synthesis studies have been conducted to gather and analyze bacterial inactivation data to identify the mechanisms of HPP-induced bacterial inactivation. The purpose of this study was to conduct a quantitative analysis of three-decimal reduction times (t3δ) from a large set of existing studies to determine the main influencing factors of HPP-induced inactivation of three foodborne pathogens (Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica) in various foods. Inactivation kinetics data sets from 1995 to 2017 were selected, and t3δ values were first estimated by using the nonlinear Weibull model. Bayesian inference was then used within a metaregression analysis to build and test several models and submodels. The best model (lowest error and most parsimonious) was a hierarchical mixed-effects model including pressure intensity, temperature, study, pH, species, and strain as explicative variables and significant factors. Values for t3δ and ZP associated with inactivation under HPP were estimated for each bacterial pathogen, with their associated variability. Interstudy variability explained most of the variability in t3δ values. Strain variability was also important and exceeded interstudy variability for S. aureus, which prevented the development of an overall model for this pathogen. Meta-analysis is not often used in food microbiology but was a valuable quantitative tool for modeling inactivation of L. monocytogenes and Salmonella in response to HPP treatment. Results of this study could be useful for refining quantitative assessment of the effects of HPP on vegetative foodborne pathogens or for more precisely designing costly and labor-intensive experiments with foodborne pathogens.

HIGHLIGHTS

  • A meta-analysis was performed to identify factors influencing HPP inactivation of pathogens.

  • Three-decimal reduction times following HPP were estimated from existing data.

  • Staphylococcus aureus is the most piezoresistant of the three pathogens studied.

  • These three foodborne pathogens are less HPP resistant in acidic products.

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

Research – Culture-Independent Evaluation of Bacterial Contamination Patterns on Pig Carcasses at a Commercial Slaughter Facility

Posted on October 3, 2019 by | Leave a comment

Journal of Food Protection

ABSTRACT

Traditionally, the microbiological status of meat is determined by culture-based techniques, although many bacteria are not able to grow on conventional media. The aim of this study was to obtain quantitative data on total bacterial cell equivalents, as well as taxa-specific abundances, on carcass surfaces during pig slaughter using quantitative real-time PCR. We evaluated microbial contamination patterns of total bacteria, Campylobacter, Escherichia coli, Lactobacillus group, Listeria monocytogenes, Salmonella, and Pseudomonas species throughout slaughtering and on different carcass areas. In addition, we compared contamination levels of breeding sow carcasses with fattening pig carcasses, and we assessed the efficacy of carcass polishing machines under two water amount conditions. Our results demonstrate that relevant meat-spoilage organisms show similar contamination patterns to total bacteria. The highest bacterial load was detected in the stunning chute (4.08 × 105 bacterial cell equivalents per cm2) but was reduced by 3 log levels after singeing and polishing (P < 0.001). It increased again significantly by a 4.73-fold change until the classification step. Levels of Campylobacter, Lactobacillus, and Pseudomonas species and of E. coli followed a similar trend but varied between 0 and 2.49 × 104 bacterial cell equivalents per cm2. Microbial levels did not vary significantly between sampled carcass areas for any analyzed taxa. Running the polishing machine with a low water amount proved to be less prone to microbial recontamination compared with a high water amount (17.07-fold change, P = 0.024). In the studied slaughterhouse, slaughter of breeding sows did not produce microbiologically safe meat products (>104 cells per cm2) and the implementation of specific hazard analysis critical control point systems for the slaughter of breeding sows should be considered. A larger cohort from different abattoirs is needed to confirm our results and determine whether this is universally valid.

HIGHLIGHTS

  • Spoilage bacteria maintain consistent populations throughout slaughtering.

  • Greater water volume during polishing creates higher bacterial populations on carcasses.

  • Microbial populations on breeding sows are higher compared with fattening pigs.

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Posted in Campylobacter, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Technology, lactic acid bacteria, Listeria monocytogenes, microbial contamination, Microbiology, Pseudomonas, Research, Salmonella, Technology, Uncategorized

USA – Vibrio Death Not Caused by NC Shellfish

Posted on October 2, 2019 by | Leave a comment

Coastal review

No North Carolina shellfish products were involved in the death of a state resident who consumed oysters contaminated by Vibrio vulnificus in the Wilmington area.

Jenkins explained that some early media reports about the Vibrio-related death lead to speculation about North Carolina oysters being the source of contamination because the shellfish product was consumed in the Wilmington area, but his agency along with the involved county health departments and the state Department of Health and Human Services learned that the oysters were not from North Carolina waters.

“The main clarification we tried to get out was that it was not North Carolina oysters that were served at the restaurant,” he said. “The implicated shellfish were from several other states in this case.”

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Posted in food contamination, food death, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Uncategorized, Vibrio, Vibrio vulnificans

Information – Washing poultry not worth the risk

Posted on October 2, 2019 by | Leave a comment

Sabatha Herald Campylobacter kswfoodworld

The practice of washing or rinsing raw poultry can actually put you and others at a higher risk of foodborne illness. Quite simply, there’s no need to do this.

Participants in an observational study were observed in handling and preparation to see how bacteria moves from raw foods to other foods or surfaces. They were divided into a control group and a treatment group. Food safety messages were sent via email prior to observation sessions to learn how to effective those messages were in preparing chicken.

Some reasons consumers feel rinsing raw poultry is necessary is to remove blood/slime, because a family member said to do so, or it washes off the germs or bacteria. Most do this under the faucet with water running without any other container. Because of this, water splashes onto other items or food causing cross contamination. Then, many improperly washed their hands by not using water or soap, or did not rub their hands with soap at least 20 seconds. They also were ineffective at cleaning and sanitizing equipment and countertops.

Bottom line. There is no need to wash poultry or meat prior to cooking. Cooking to safe temperatures is the best and safest defense against foodborne illness. All poultry should reach 165 degrees Fahrenheit; ground meat should reach 160 degrees; and roasts, steak and chops should reach 145 degrees.

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Posted in Contaminated water, Food Micro Blog, Food Microbiology, Food Microbiology Blog, microbial contamination, Microbiology, Uncategorized, water microbiology

USA – Norovirus most common foodborne pathogen in 2017

Posted on October 2, 2019 by | Leave a comment

Barf Blog

Food Borne Illness - Norovirus -CDC Photo

Image CDC

The Centers for Disease Control and Prevention (CDC) late last week released a summary of foodborne illnesses in 2017 based on an annual analysis of data from the Foodborne Disease Outbreak Surveillance System, and Norovirus was the most common pathogen reported, responsible for 46% of illnesses. Salmonella and Shiga toxin–producing Escherichia coli were also linked to a substantial number of outbreaks.  

In 2017, the CDC tracked 841 foodborne outbreaks, which included 14,481 illnesses, 827 hospitalizations, 20 deaths, and 14 food product recalls. A single etiologic agent was confirmed in 395 outbreaks (47%), which are defined as two or more related cases.

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Posted in E.coli, food bourne outbreak, food contamination, food death, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Food Virus, foodborne outbreak, foodbourne outbreak, Norovirus, outbreak, Research, Salmonella, Uncategorized

USA – Dorset Cheese Voluntarily Recalled by North Atlantic and Northeast Whole Foods Market Stores Due to Possible Health Risk – Listeria monocytogenes

Posted on October 2, 2019 by | Leave a comment

FDA

Company Announcement

In response to a recall from Consider Bardwell Farm, Whole Foods Market stores in the Northeast and North Atlantic regions are voluntarily recalling Dorset cheese because of a potential contamination of Listeria monocytogenes.

Listeria monocytogenesis an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, pregnant women 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, stillbirths and fetal infection among pregnant women.

The affected product was sold at Whole Foods Market stores in Connecticut, Maine, Massachusetts, New Hampshire, New Jersey, New York and Rhode Island. The affected product was cut and wrapped in plastic with a Whole Foods Market scale label, identifiable by PLU code 97776 with sell-by dates through 10/30/2019.

No illnesses have been reported to date.

Customers who purchased this product at Whole Foods Market can bring a valid receipt into stores for a full refund. Consumers with additional questions can call 1-844-936-8255 between the hours of 7:00 a.m. and 10:00 p.m. CST, Monday through Friday, or 8:00 a.m. and 6:00 p.m. Saturday through Sunday.

Company Contact Information

Consumers:
 1-844-936-8255
Media:
Olivia Petersen
 Olivia.Petersen@wholefoods.com

Product Photos

  • Whole Foods Market scale label Consider Bardwell Farm Dorset

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Posted in FDA, 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

Canada – Food Recall Warning – Certain Quality Fast Foods brand Sandwiches recalled due to Listeria monocytogenes

Posted on October 2, 2019 by | Leave a comment

CFIA

Recall details

Ottawa, October 1, 2019 – HQ Fine Foods is recalling sandwiches from the marketplace due to possible Listeria monocytogenes contamination. Consumers should not consume the recalled products described below.

Recalled products

Brand Name Common Name Size UPC Code(s) on Product
Quality Fast Foods Deli Chicken Salad Sandwich White 188 g 0 58578 47537 9 Best Before
OC 03
OC 10
Quality Fast Foods Deli Roast Beef & Cheese Sandwich White 196 g 0 58578 47533 1 Best Before
OC 03
OC 10
Quality Fast Foods Deli Egg Salad Sandwich White 188 g 0 58578 47535 5 Best Before
OC 03
OC 10

Illnesses

There have been no reported illnesses associated with the consumption of these products but there have been illnesses associated with imported diced chicken.

Quality Fast Foods - Deli Chicken Salad Sandwich White

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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

Canada -Food Recall Warning – Ryding-Regency Meat Packers Ltd. brand raw beef and raw veal products recalled due to E. coli O157:H7

Posted on October 2, 2019 by | Leave a comment

CFIA

Recall details

Ottawa, October 1, 2019 – Ryding-Regency Meat Packers Ltd. is recalling Ryding-Regency Meat Packers Ltd. brand raw beef and raw veal products from the marketplace due to possible E. coli O157:H7 contamination. Food service establishments, retailers, distributors and manufacturers should not serve, use, or sell the recalled products described in the link above.

Background

This recall was triggered by the CFIA’s inspection activities. The CFIA is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.

The CFIA is verifying that industry is removing the recalled products from the marketplace.

Illnesses

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

Leave a comment

Posted in CFIA, E.coli, E.coli O157, E.coli O157:H7, food contamination, Food Hygiene, 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, Uncategorized