Category Archives: Uncategorized

USA -FDA Cautions Pet Owners Not to Feed Performance Dog Raw Pet Food Due to Salmonella, Listeria monocytogenes

Posted on September 30, 2019 by | Leave a comment

FDA

Fast Facts

  • The U.S. Food and Drug Administration (FDA) is cautioning pet owners not to feed their pets any Performance Dog frozen raw pet food after a sample tested positive for Salmonella and Listeria monocytogenes (L. mono).
  • Two samples of different finished products collected during an inspection of Bravo Packing, Inc., the manufacturer of Performance Dog raw pet food, tested positive for Salmonella and/or L. mono. One of the products sampled had not yet been distributed.
  • The product that entered the marketplace is Performance Dog raw pet food, lot code 072219, sold to customers frozen in two-pound pouches.  However, the FDA is cautioning about all Performance Dog frozen raw pet food produced on or after July 22, 2019 because the products do not have lot codes printed on retail packaging. If you have any Performance Dog product that you purchased after July 22, 2019, throw it away.
  • FDA is issuing this alert because Performance Dog raw pet food represents a serious threat to human and animal health. Because these products are sold and stored frozen, FDA is concerned that people may still have them in their possession.
  • Salmonella and L. mono can affect both human and animal health. People with symptoms of Salmonella or L. mono infection should consult their health care providers. Consult a veterinarian if your pet has symptoms of Salmonella or L. mono infection.

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Canada -Metro brand deli trays recalled due to Listeria monocytogenes

Posted on September 30, 2019 by | Leave a comment

CFIA

Recall details

Ottawa, September 27, 2019 – Metro Ontario Inc. is recalling Metro brand deli trays 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
Metro Snack Delights Small (serves 8-10) 1un 1 count 0260911 729999 All Best Before dates up to and including 2019.SE28
Metro Snack Delights Large (serves 11-16) 1un 1 count 0260910 949992 All Best Before dates up to and including 2019.SE28
Metro Fresh 2 Go Snack and Grab Party Tray 450 g 1 count 0222136 414999 All Best Before dates up to and including 2019.OC02
Metro Frsh 2 Go Premium Kolbassa Sausage-Cheese Tray 760 g 1 count 0221922 119995 All Best Before dates up to and including 2019.OC02

What you should do

If you think you became sick from consuming a recalled product, call your doctor.

Check to see if you have the recalled products in your home. Recalled products should be thrown out or returned to the store where they were purchased.

Food contaminated with Listeria monocytogenes may not look or smell spoiled but can still make you sick. Symptoms can include vomiting, nausea, persistent fever, muscle aches, severe headache and neck stiffness. Pregnant women, the elderly and people with weakened immune systems are particularly at risk. Although infected pregnant women may experience only mild, flu-like symptoms, the infection can lead to premature delivery, infection of the newborn or even stillbirth. In severe cases of illness, people may die.

Background

This recall was triggered by Canadian Food Inspection Agency (CFIA) 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

2019-09-26 – Brandt brand Extra Lean Kolbassa Sausage recalled due to Listeria monocytogenes

Product photos

Printer ready version of photos

  • Metro Snack Delights Large – 1un
  • Metro Fresh 2 Go Snack and Grab Party Tray – 450 grams
  • Metro Snack Delights Small – 1un
  • Metro Frsh 2 Go Premium Kolbassa Sausage-Cheese Tray – 760 grams

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Posted in 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

Research – Effectiveness of Food Handler Training and Education Interventions: A Systematic Review and Meta-Analysis

Posted on September 30, 2019 by | Leave a comment

Journal of Food Protection

ABSTRACT

Improper food handling among those working in retail and food service settings is a frequent contributor to foodborne illness outbreaks. Food safety training and education interventions are important strategies to improve the behaviors and behavioral precursors (e.g., knowledge and attitudes) of food handlers in these settings. We conducted a comprehensive systematic review to identify, characterize, and synthesize global studies in this area to determine the overall effectiveness of these interventions. The review focused on experimental studies with an independent control group. Review methods included structured search strategy, relevance screening of identified abstracts, characterization of relevant articles, risk of bias assessment, data extraction, meta-analysis of intervention effectiveness for four outcome categories (attitudes, knowledge, behavior, and food premise inspection scores), and a quality of evidence assessment. We identified 18 relevant randomized controlled trials (RCTs) and 29 nonrandomized trials. Among RCTs, 25 (64%) unique outcomes were rated as high risk of bias, primarily owing to concerns about outcome measurement methods, while 45 (98%) nonrandomized trial outcomes were rated as serious risk of bias, primarily because of concerns about confounding bias. High confidence was identified for the effect of training and education interventions to improve food handler knowledge outcomes in eight RCT studies (standardized mean difference = 0.92; 95% confidence interval: 0.03, 1.81; I2 = 86%). For all other outcomes, no significant effect was identified. In contrast, nonrandomized trials identified a statistically significant positive intervention effect for all outcome types, but confidence in these findings was very low due to possible confounding and other biases. Results indicate that food safety training and education interventions are effective to improve food handler knowledge, but more evidence is needed on strategies to improve behavior change.

HIGHLIGHTS

  • Food safety training and education interventions improve food handler knowledge.

  • There is low confidence that these interventions improve other food safety outcomes.

  • Risks of bias were present for most study outcomes.

  • Further research is needed on strategies that can change food handler behaviors.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Microbiology, Research, Uncategorized

USA – Whole Genome Sequencing Solves Cake Mix Salmonella Outbreak

Posted on September 29, 2019 by | Leave a comment

Food Poisoning Bulletin

For the first time, whole genome sequencing solved a Salmonella outbreak associated with cake mix, according to a study published in the Center For Disease Control and Prevention’s Weekly Morbidity and Mortality Report. This cake mix Salmonella outbreak was associated with Duncan Hines products.

Whole Genome Sequencing Solves Cake Mix Salmonella Outbreak

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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 Pathogen, Food Safety, Food Testing, foodborne outbreak, foodbourne outbreak, Research, Salmonella, Uncategorized, WGS

Research -Interaction of Gaseous Chlorine Dioxide and Mild Heat on the Inactivation of Salmonella on Almonds

Posted on September 29, 2019 by | Leave a comment

Journal of Food Protection

ABSTRACT

The interactive effects of mild heat and gaseous chlorine dioxide (ClO2) on populations of Salmonella on almonds were studied. Almonds, dip inoculated with a two-strain cocktail of attenuated Salmonella Typhimurium, were treated with three concentrations of ClO2 at ambient temperature (ca. 22°C), and at 45, 50, 55, and 60°C for 4 h and with more than 90% relative humidity. Concentrations of ClO2 during treatments were measured, and populations of Salmonella were determined following treatments. Results demonstrated that ClO2 at concentrations of more than 4 mg/L and ambient temperature only reduced populations of Salmonella by 1.46 log CFU/g. With increasing treatment temperature, the efficacy of gaseous ClO2 increased. At 55 and 60°C, >1 mg/L ClO2, and a 4-h treatment time, >4 log CFU/g Salmonella was inactivated. Reductions greater than 4 log of the bacterium by gaseous ClO2 at 55°C were confirmed using a three-strain cocktail of pathogenic Salmonella. Overall, results demonstrated that mild heating is necessary for gaseous ClO2 to achieve more than 4 log CFU/g inactivation of Salmonella on almonds.

HIGHLIGHTS

  • ClO2 applied at ambient temperature achieves less than 2-log reductions of Salmonella.

  • Mild heat and ClO2 have a synergistic effect on the reduction of Salmonella.

  • Surrogate Salmonella Typhimurium and pathogenic Salmonella behave similarly to ClO2 and heat.

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

Research – Pathogens removed from cows’ drinking water

Posted on September 28, 2019 by | Leave a comment

Dairy Global

Successful trials to remove potentially harmful pathogens, Clostridium perfringens, from drinking water given to cows have received funding for further research after first trials found it increased calf health and size and reduced the need for antibiotic treatment.

“The trials show great promise for the agricultural sector in the UK with potential for farmers to deliver healthier calves with a reduced requirement for antibiotic treatment and ultimately higher yields and increased profitability from their dairy herd,” said Ian Tremain, agriculture innovation manager at Bridgwater & Taunton College.

WET Group, which supplied the technology used to clean the borehole water commonly mixed with artificial nutrition feed and then fed to cows, worked with the Agriculture Innovation Centre at Bridgwater & Taunton College on the year-long trial on cows, and has decided to fund further trials in order to expand on initial findings. The final phase of the trials, which will see the introduction of WET Group’s upgraded mineral enhanced Guided Enhanced Membrane (GEM) system is due to commence in October 2019.

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Posted in Food Microbiology Research, microbial contamination, Microbiology, Research, Uncategorized, water microbiology

Research – Effect of Tartary Buckwheat Peptides on Shelf Life of Tilapia (Oreochromis niloticus) Fillets

Posted on September 28, 2019 by | Leave a comment

Journal of Food Protection

ABSTRACT

Tartary buckwheat peptides (TBPs), produced from tartary buckwheat through solid-state fermentation, were used as a dip treatment solution to preserve tilapia fillets. Fillets were dip treated with different concentrations of TBPs (0.5, 1, and 2% [v/v]) and stored at 4°C for 12 days. The effect of TBPs on thiobarbituric acid, total volatile base nitrogen, surface color, texture profile analysis, total viable counts, and changes in sensory properties of tilapia fillets during storage was investigated. Compared with the control group, the groups treated with TBPs displayed reduced rates of quality deterioration in physicochemical, bacteriological, and sensory characteristics. Based on total volatile base nitrogen content, total viable counts, and sensory scores, the shelf life of control tilapia fillets was 4 days and that for TBP-treated fillets was 8 days, twice as long as that of the control group. Thus, TBPs can be used as preservatives to maintain the quality and extend the shelf life of tilapia fillets stored at 4°C.

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

USA – 32 Sick and 1 Dead in Legionnaires Outbreak Linked to Mountain State Fair

Posted on September 27, 2019 by | Leave a comment

Outbreak News Today

CDC legionella

Image CDC

The North Carolina Department of Health and Human Services has announced an outbreak of Legionnaires’ disease potentially linked to the Mountain State Fair in North Carolina. As of today, there are 32 confirmed illnesses and one person has died. According to the health agents, “The source of the outbreak is under investigation. Many of the cases reported attending the NC Mountain State Fair, held September 6-15, 2019 in Fletcher, NC.” The investigation in ongoing.

As Legionnaires’ disease is typically transmitted through contaminated water sources, the health agencies are investigating any rides that may have water. “Features, exhibits, and rides that incorporated some type of water exposure that created droplets which came in contact with visitors will be our focus,” Steven Smith, Henderson County’s Director of Health.

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

Ireland – Sushi Production and Outlets Cause for Concern – Audit Published

Posted on September 27, 2019 by | Leave a comment

FSAI

The Food Safety Authority of Ireland (FSAI) today released the findings of a targeted audit that shows an unacceptable level of non-compliance by sushi production and processing facilities in Ireland. The audit of sushi manufacturers, restaurants and takeaway outlets revealed 76 breaches of food safety regulations, with some 90% of the businesses audited not having adequate controls in place to safeguard human health. All food businesses are legally obliged to have robust food safety control systems in place, however of the 11 premises audited, only one premises had no breaches of food safety and hygiene legislation. The audit was undertaken due to a reported 80% increase in the number of restaurants offering sushi since 2018. To coincide with the audit being published today, the FSAI has produced new advice on the safe production of sushi to assist sushi producers to comply with the law and the advice is available on: https://www.fsai.ie/faq/safe_production_sushi.html

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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 Poisoning, Food Safety, Food Testing, Research, Uncategorized

Dubai – Dubai closes restaurant after Salmonella outbreak poisons 15 people

Posted on September 27, 2019 by | Leave a comment

Arabian Business Salmonella Eggs Food Poisoning Food Safety

The Food Safety Department (FSD) ordered the outlet to close and held its chef and person-in-charge (PIC) of food safety responsible for the infection that caused the outbreak, the municipality told Gulf News.

The FSD has downgraded the food safety rating of the outlet and revoked its PIC certificate.

The American food outlet in a Jumeirah mall will be under close monitoring for the next six months and will only be allowed to reopen after taking precautionary safety measures.

The 15 poisoned diners, including a child, were hospitalised with symptoms such as diarrohea, fever and vomiting.

The FSD team traced the infection to raw eggs used in hollandaise sauce, officials said.

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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 Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Salmonella, Uncategorized