Category Archives: Uncategorized

Canada – Updated Food Recall Warning – Certain chicken products recalled due to Listeria monocytogenes

Posted on October 7, 2019 by | Leave a comment

CFIA

Recall details

Ottawa, October 4, 2019 – The food recall warning issued on October 3, 2019 has been updated to include additional product and distribution information. This additional information was identified during the Canadian Food Inspection Agency’s (CFIA) food safety investigation.

Industry is recalling certain products containing diced chicken from the marketplace due to possible Listeria monocytogenes contamination of the diced chicken used to make these products. Consumers should not consume and distributors, retailers and food service establishments such as hotels, restaurants, cafeterias, hospitals and nursing homes should not sell or use the recalled products described below.

The following products have been sold as indicated in the link above.

 

Leave a comment

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

USA – Grand Strand Sandwich Company Recalls Lunch Box Chicken Salad Fresh Wedges, Lunch Box Chicken Salad Frozen Wedges, Fresh and Local Chicken Salad Croissants Due to Possible Listeria monocytogenes Contamination

Posted on October 7, 2019 by | Leave a comment

FDA

Grand Strand Sandwich is recalling Lunch Box Chicken Salad Fresh Wedges with sell by 10/29/19 to 10/08/19, Lunch Box Chicken Salad Frozen Wedges with a julian date of , Fresh and Local Chicken Salad Croissants sell by date of 10/10/19 and 9/26/19 and due to a potential contamination of Listeria monocytogenes. Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, 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, a Listeria monocytogenes infection can cause miscarriages and stillbirths among pregnant women.

On October 3, 2019 the firm was notified by Star foods aka Mrs. Stratton’s that the chicken salad they make for Grand Strand Sandwich Company, Inc has chicken in it which is involved in a recall. Tip Top Poultry, Inc., initiated a recall and is an ingredient provider to Star Food who makes Grand Strand Sandwich Company’s Chicken Salad.

No illnesses have been reported to date.

Label, Lunch Box Sandwiches Chicken Salad (fresh)

Leave a comment

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

Research – Validation of a High-Throughput Sausage Casing Model for the Assessment of Bacterial Inactivation Affected by Salt Concentration, pH, and Temperature

Posted on October 6, 2019 by | Leave a comment

Journal of Food Protection

ABSTRACT

Previous studies have shown the efficacy of high concentrations of salt as the main preservative against vegetative bacteria present on natural sausage casings. These studies were limited in the number of variables and the interactions between these variables that were assessed. To remedy this situation, a MicroCasing high-throughput model was developed and validated to study the inactivation kinetics of various combinations of parameters (salt concentration, pH, and temperature) on eight bacterial isolates of Salmonella enterica, Staphylococcus aureus, Escherichia coli, and Listeria monocytogenes over a prolonged period. A Weibullian power model was the best fit to show the trends in sensitivity of each bacterial isolate to salt, pH, and temperature over time. The inactivation kinetics generated with this novel approach could serve as a predictive model for the required salting period for casings. The actual bacterial contamination of the product can vary with the respective production step during processing from animal intestine into sausage casings (initial level, ∼105 CFU/g; level after salting, <102 CFU/g). Subsequent selection and grading of these casings will require complete removal of all salt, and upon completion of this production step, the casings will be resalted. By determining the actual contamination level before the salting process, the minimum storage period in salt can be calculated and potentially optimized by adjusting the pH and temperature. As a result, a standard holding period of at least 30 days may no longer be necessary to produce salted natural casings in accordance with validated quality and food safety criteria.

HIGHLIGHTS

  • A new model system was developed for analysis of bacterial inactivation kinetics in foods.

  • The novel model allows determination of product-specific bacterial inactivation over time.

  • Effects of time, temperature, pH, and salt on casing preservation can be clarified with the model.

  • Prediction of inactivation parameters allows casing production to meet HACCP criteria.

Leave a comment

Posted in E.coli, Food Microbiology Research, Food Technology, Listeria, Listeria monocytogenes, Research, Staphylococcus aureus, Technology, Uncategorized

Research – Prevalence of Extended-Spectrum β-Lactamase–Producing Bacteria on Fresh Vegetables in Japan

Posted on October 6, 2019 by | Leave a comment

Journal of Food Protection

ABSTRACT

Extended-spectrum β-lactamase (ESBL)–producing bacteria are spreading rapidly, posing a threat to human and animal health. Contamination of vegetables with antimicrobial-resistant bacteria or those harboring antimicrobial resistance genes or a combination of both presents a potential route of transmission to humans. Therefore, the aim of this study was to determine the prevalence of these bacteria in fresh vegetables in Japan. A total of 130 samples of fresh vegetables were collected from seven supermarkets in Japan. The predominant genus detected was Pseudomonas spp., including 10 ESBL-producing strains, isolated from 10 (7.7%) of the vegetable samples. Two ESBL genes were detected, blaTEM-116 (n = 7) and blaSHV-12 (n = 3), and some of these strains were resistant to multiple antibiotics. Because vegetables are often consumed raw, those contaminated with ESBL producers could represent an important route of transmission to humans in Japan. Thus, more stringent hygiene measures and monitoring are required to prevent transmission via this source.

HIGHLIGHTS

  • Retail vegetables in Japan are not as frequently contaminated by animal feces.

  • ESBL-producing bacteria were isolated from vegetables (7.7%).

  • Two ESBL genes (blaTEM-116 and blaSHV-12) were detected in vegetables.

Leave a comment

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

USA – Foodborne illness source attribution estimates for 2017 for Salmonella, Escherichia coli O157, Listeria monocytogenes, and Campylobacter using multi-year outbreak surveillance data, United States,

Posted on October 5, 2019 by | Leave a comment

CDC

In an ongoing effort to understand sources of foodborne illness in the United States, the Interagency Food Safety Analytics Collaboration (IFSAC) collects and analyzes outbreak data to produce an annual report with estimates of foods responsible for foodborne illnesses caused by pathogens. The report estimates the degree to which four pathogens – Salmonella, E. coli O157, Listeria monocytogenes, and Campylobacter – and specific foods and food categories are responsible for foodborne illnesses. The Centers for Disease Control and Prevention (CDC) estimates that, together, these four pathogens cause 1.9 million foodborne illnesses in the United States each year. The newest report (PDF), entitled “Foodborne illness source attribution estimates for 2017 for Salmonella, Escherichia coli O157, Listeria monocytogenes, and Campylobacter using multi-year outbreak surveillance data, United States,” can be found on the IFSAC website.

The updated estimates, combined with other data, may help shape agency priorities and inform the creation of targeted interventions that can help to reduce foodborne illnesses caused by these pathogens. As more data become available and methods evolve, attribution estimates may improve. These estimates are intended to inform and engage stakeholders and to improve federal agencies’ abilities to assess whether prevention measures are working.

Leave a comment

Posted in Campylobacter, E.coli, E.coli O157, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Research, Salmonella, Uncategorized

Research -Antibiotic-free poultry meat less likely to harbor multidrug-resistant Salmonella

Posted on October 5, 2019 by | Leave a comment

CIDRAP Campylobacter kswfoodworld

An analysis by researchers in Pennsylvania found that meat from conventionally raised poultry harbored nearly twice as much multidrug-resistant Salmonella as meat from antibiotic-free poultry, according to a study reported today at IDWeek 2019.

The findings come from a study conducted by scientists with the Pennsylvania Department of Health, Penn State College of Medicine, and the Food and Drug Administration (FDA) that examined non-typhoidal Salmonella cultures from nearly 3,500 samples of chicken and turkey bought from randomly selected stores in Pennsylvania from 2008 through 2017. Analysis of the Salmonella cultures found that 55% of those from conventionally raised poultry meat were resistant to three or more antibiotic classes, compared with 28% of the cultures from the antibiotic-free poultry meat.

Salmonella is a leading cause of foodborne illness, affecting more than 1.2 million Americans each year. While most cases are self-limiting, some salmonellosis cases require antibiotics and hospitalization. Drug-resistant Salmonella is harder to treat and can cause more severe and sometimes deadly infections.

Leave a comment

Posted in Antibiotic Resistance, Drug Resistance, drug resistant, Food Micro Blog, Food Microbiology, Food Microbiology Blog, microbial contamination, Microbiology, Multi Drug Resistant, Salmonella, Uncategorized

Research – Microbiological Testing Results of Boneless and Ground Beef Purchased for the U.S. National School Lunch Program, School Years 2015 to 2018

Posted on October 5, 2019 by | Leave a comment

Journal of Food Protection

ABSTRACT

The Agricultural Marketing Service (AMS) purchases beef for the National School Lunch Program and other federal nutrition assistance programs. For beef that will be delivered to food service facilities raw, each ca. 900-kg lot of boneless beef raw material and each ca. 4,500-kg sublot of resultant ground beef is tested for standard plate count (SPC) organisms, coliforms, Escherichia coli, Salmonella, and E. coli O157:H7. In addition, 1 of every 10 lots of boneless beef, randomly selected, is tested for E. coli O26, O45, O103, O111, O121, and O145. For beef that will be cooked using a validated lethality step at a federally inspected establishment before delivery, each lot of boneless beef and each sublot of ground beef is tested for SPC organisms, coliforms, and E. coli only. Any lot or sublot exceeding predefined critical limits (CLs) of 100,000 CFU g−1 for SPC organisms, 1,000 CFU g−1 for coliforms, or 500 CFU g−1 for E. coli or for beef containing Salmonella or any of previously mentioned E. coli serotypes is rejected for purchase. For school years 2015 through 2018 (July 2014 through June 2018), 220,497,254 kg of boneless beef and 189,347,318 kg of ground beef were produced for AMS. For boneless beef, 133 (0.06%), 164 (0.07%), and 106 (0.04%) of 240,488 lots exceeded CLs for SPC organisms, coliforms, and E. coli, respectively; 2,038 (1.30%) and 116 (0.07%) of 156,671 lots were positive for Salmonella and E. coli O157:H7, respectively; and 59 (0.36%) of 16,515 lots were positive for non-O157 Shiga toxin–producing E. coli. For ground beef, 46 (0.10%), 27 (0.06%), and 19 (0.04%) of 45,769 sublots exceeded CLs for SPC organisms, coliforms, and E. coli, respectively; and 329 (1.40%) and 18 (0.08%) of 23,475 sublots were positive for Salmonella and E. coli O157:H7, respectively. All lots and sublots found to exceed indicator organism CLs or to contain pathogens were identified, rejected for purchase, and diverted from federal nutrition assistance programs.

HIGHLIGHTS

  • AMS purchases beef for the National School Lunch Program.

  • Less than 0.10% of beef samples exceeded indicator organism critical limits.

  • Salmonella was found in 1.4% and E. coli O157:H7 was found in 0.08% of samples.

  • Indicator critical limit exceedance was weakly associated with pathogen presence.

  • Beef with excessive indicator organisms or containing pathogens was rejected for purchase.

Leave a comment

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

Research -Antibacterial Interactions of Colloid Nanosilver with Eugenol and Food Ingredients

Posted on October 5, 2019 by | Leave a comment

Journal of Food Protection

ABSTRACT

This study was conducted to investigate antibacterial properties of the colloidal silver nanoparticles (SNPs) and eugenol, alone and in combination, on Staphylococcus aureus and Salmonella Typhimurium and their interactions with food constituents (fat, protein, and carbohydrate). We examined antibacterial activities of SNPs and eugenol in Luria-Bertani (LB) broth and 1.5 and 3% fat ultrahigh-temperature (UHT) milk. MICs of eugenol and SNPs (particle size of 31.3 nm) were also investigated in the presence of sunflower oil, meat extract, and starch at concentrations of 2, 5, and 10% to examine the interactions between food constituents and antimicrobial agents. MICs and MBCs of eugenol and SNPs for both bacteria were at 2,500 and 25 μg/mL, respectively. Combinations of the two substances had additive and synergistic effects on Salmonella Typhimurium and S. aureus, respectively. Both compounds had bactericidal activity. In food matrices, results indicated that eugenol only in sunflower oil at 5 and 10% concentrations had significant antibacterial activity. A similar result was achieved for SNPs with 10% meat extract. In LB broth, eugenol at 2,500 and 5,000 μg/mL achieved 6-log reductions in the microbial population of both bacteria after 3 h, while SNPs achieved the same effect after 9 h. In UHT milk with 1.5% fat, eugenol at 5,000 μg/mL and SNPs at 25 μg/mL achieved 6-log reductions in bacterial populations after 24 h. Thus, the antimicrobial activity of both eugenol and SNPs depended on the medium in which the experiment was conducted, and the combination of both antimicrobial agents increased the antimicrobial effect.

HIGHLIGHTS

  • The interactions of eugenol, nanoparticles, and food constituents were investigated.

  • Eugenol and SNP had synergistic effects on S. aureus.

  • Protein and lipids reduced the efficacy of eugenol.

  • Protein negatively impacted the activity of SNPs.

Leave a comment

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

USA – In Association with ADM Milling Co, King Arthur Flour, Inc. Expands Recall of Unbleached All-Purpose Flour (5 Lb & 25 Lb) – E.coli O26

Posted on October 4, 2019 by | Leave a comment

FDA

Company Announcement

In association with ADM Milling Company, King Arthur Flour, Inc., announced today a voluntary national recall of specific lots of its Unbleached All-Purpose Flour (5 lb. & 25 lb.)

We are taking this voluntary precautionary step because of the potential presence of E. coli 026 which was discovered through sampling. King Arthur Flour has not received any confirmed reports of illnesses related to this product.

This flour was milled at an ADM Milling facility in Buffalo, NY, and was distributed by King Arthur Flour through retailers and distributors nationwide, and sold through our website, catalogue, and store in Norwich, VT.

The only product affected by this voluntary recall is our Unbleached All-Purpose Flour (5 lb. & 25 lb.) from the Best Used by Dates and Lot Codes listed in the link above.

Labeling, front, King Arthur Flour

Leave a comment

Posted in E.coli, E.coli O26, FDA, food contamination, 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

Ireland – Recall of MySolDeli Salamis Due to Possible Presence of Listeria monocytogenes

Posted on October 4, 2019 by | Leave a comment

FSAI

Message:

Eirespan Distribution Ltd. is recalling the above products as a precaution following an investigation in Germany into an outbreak of listeriosis. Listeria monocytogenes was detected in a sausage made by Wilke Waldecker Fleisch und Wurstwaren and all products made in the factory, carrying the approval mark DE EV 203 EG, are subject to recall. 

Nature Of Danger:

Symptoms of Listeria monocytogenes infection can include vomiting, nausea, persistent fever, muscle aches, severe headache and neck stiffness.  In rare cases, the infection can be more severe, causing serious complications, such as meningitis. Some people are more vulnerable to Listeria monocytogenes infections, including pregnant women, babies, and people with weakened immune systems, including the elderly.  The incubation period (time between initial infection and first symptoms appearing) is on average 3 weeks but can range between 3 and 70 days.

Action Required:

Manufacturers, wholesalers, distributors, caterers & retailers:

Food businesses are requested to remove the affected salamis from sale and clearly display a point of sale recall notice informing customers not to eat the products.

Deli_Solami

Leave a comment

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, FSAI, Listeria, Listeria monocytogenes, Uncategorized