Category Archives: Uncategorized

Canada – Ecoideas brand Organic Skinned Tigernuts recalled due to Salmonella

Posted on April 29, 2019 by | Leave a comment

CFIA Skinned Tigernuts 227 g label - fback

Recall details

Ottawa, April 26, 2019 – Ecoideas is recalling Ecoideas brand Organic Skinned Tigernuts from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled products described below.

The following products have been sold in Ontario and Quebec as well as through internet sales.

Recalled products

Brand Name Common Name Size Code(s) on Product UPC
Ecoideas Organic Skinned Tigernuts 227 g 84919101
Best By 013121		 8 75405 00284 9
Ecoideas Organic Skinned Tigernuts 454 g 85619101
Best By 013121		 8 75405 00285 6

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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, Salmonella, Uncategorized

Canada – Food Recall Warning – Certain Celebrate brand frozen profiteroles and eclairs recalled due to Salmonella

Posted on April 29, 2019 by | Leave a comment

CFIA Classic Foodservice Profiteroles - front

Recall details

Ottawa, April 26, 2019 – Retail Resource Services Inc. is recalling certain Celebrate brand frozen profiteroles and eclairs from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled products described below.

Recalled products

Brand Name Common Name Size Code(s) on Product UPC
Celebrate Mini Chocolate Eclairs 365 g All codes 8 858762 720047
Celebrate Classical Profiteroles / Classic Profiteroles 325 g All codes 8 858762 720009
Celebrate Egg Nog Profiteroles 375 g All codes 8 858762 720016
Celebrate Classic Foodservice Profiteroles 4 kg All codes None
Celebrate Pineapple Foodservice Profiteroles 4 kg All codes None
Celebrate Coconut Foodservice Profiteroles 4 kg All codes None
Celebrate Passionfruit Foodservice Profiteroles 4 kg All codes None
Celebrate Mango Foodservice Profiteroles 4 kg All codes None

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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, Salmonella, Uncategorized

Research – Atmospheric Cold Plasma and Peracetic Acid–Based Hurdle Intervention To Reduce Salmonella on Raw Poultry Meat

Posted on April 28, 2019 by | Leave a comment

Journal of Food Protection

In Canada, Salmonella-related foodborne illness accounts for more than 88,000 cases annually. Poultry products represent one of the major vectors for the zoonotic transmission of Salmonella. The majority of the current disinfection strategies that are applied in the poultry industry involve the use of diverse chemical antimicrobial agents; however, knowledge about the efficacy of novel antimicrobial technologies such as atmospheric cold plasma (ACP) and the potential of hurdle interventions is very limited. The objective of this study was to evaluate the synergetic effect of ACP and peracetic acid (PAA) as a hurdle antimicrobial intervention to reduce Salmonella enterica Typhimurium on raw poultry meat. Raw poultry meat samples were inoculated with Salmonella Typhimurium followed by the application of different treatments consisting of ACP and PAA (100 and 200 ppm) alone as well as in combination. Different hurdle interventions using PAA and ACP treatments resulted in significant (P ≤ 0.05) reductions in Salmonella Typhimurium, ranging from 2.3 to 5.3 log CFU/cm2, in comparison to PAA treatments alone with 100 or 200 ppm or ACP treatment alone, resulting in the reduction of Salmonella populations by 0.6, 1.3, and 2.3 CFU/cm2, respectively. Treatments involving application of PAA followed immediately by ACP and ACP followed by PAA resulted in the highest (P ≤ 0.05) reduction in Salmonella by 4.7 and 5.3 log CFU/cm2, respectively. Transmission electron microscopy images indicated that combined treatments resulted in destruction of Salmonella cells with visible cellular deformation and loss of cellular integrity. Color and moisture content of poultry meat samples were affected; thus, for large-scale application, further research needs to be done for optimizing this hurdle intervention. In conclusion, this study demonstrates the synergistic effect of ACP and PAA and its potential application for the safety of poultry products

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

Research – Efficacy of Acetic Acid or Chitosan for Reducing the Prevalence of Salmonella- and Escherichia coli O157:H7–Contaminated Leafy Green Plants in Field Systems

Posted on April 28, 2019 by | Leave a comment

Journal of Food Protection

Outbreaks associated with fresh-cut leafy greens continue to occur despite efforts to implement horticultural practices that minimize introduction of enteric pathogens to the crop. The experimental trials in this study were designed to examine the efficacy of an acetic acid (AA)- and chitosan-based spray treatment, applied 1 day prior to harvest, for reducing the prevalence of Escherichia coli O157:H7 (O157) and Salmonella in field-grown leafy greens contaminated at levels detectable only through enrichment culture. Responses to the treatment solution were variable and depended on the type of leafy green (leafy lettuce, spinach, or cabbage), cultivar, pathogen, and AA concentration (0.3 to 0.7%). No significant differences in E. coli O157 prevalence were found for untreated and treated cabbage heads and spinach plants (P > 0.05). In contrast, treatment significantly affected Salmonella on ‘Bravo F1’ green cabbage and ‘7-Green’ spinach (P < 0.05), with odds ratios of 2.2 and 3.3 for finding the pathogen on untreated versus treated greens, respectively. Salmonella was also 7.1 times more likely to be found on an untreated lettuce plant than on a lettuce plant sprayed with a 0.7% AA treatment solution (95% confidence interval [CI], 4.1 to 12.2; P < 0.0001). In studies addressing the efficacy of chitosan (0.1 or 0.3%), this chemical failed to reduce the prevalence of either pathogen on lettuce (P > 0.05). Similarly, spraying with 0.3% AA did not affect the prevalence of Salmonella on lettuce plants (P > 0.05); however, treatment solutions with 0.4% AA reduced the likelihood of detecting Salmonella in treated versus untreated plants by 6.6 times (95% CI, 2.1 to 20.9; P = 0.0007). After the lettuce was harvested and hand washed, consumers failed to distinguish either visually or organoleptically between untreated lettuce and lettuce sprayed with an acetic acid solution (P > 0.05). These results indicate that acetic acid could be used to reduce the microbiological risk of preharvest leafy greens.

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Posted in E.coli, E.coli O157, E.coli O157:H7, Food Micro Blog, Food Microbiology Blog, microbial contamination, Microbiology, Salmonella, Uncategorized

USA – FDA takes steps to improve ice cream production facility safety following inspections and environmental sampling efforts

Posted on April 28, 2019 by | Leave a comment

FDA

“Inspecting food facilities and collecting and testing samples from the environment where foods are produced are two of the many ways the FDA works to better understand microbial hazards and to help prevent contaminated products from reaching consumers. These activities help the FDA gather data and information necessary to develop prevention-based systems and, when contamination does occur, to respond swiftly to these hazards. Following a string of safety issues related to a number of U.S. ice cream distributors, the FDA engaged a team to inspect and obtain environmental samples from 89 ice cream production facilities in 32 states to test for Listeria monocytogenes and Salmonella. Although many of these facilities were adhering to good manufacturing practices, we did find that some were in violation of the law,” said Frank Yiannas, FDA Deputy Commissioner for Food Policy and Response. “Findings from our inspections resulted in three voluntary recalls that were conducted in 2017 and 2018 to protect public health. We also collaborated with inspected companies to help them make needed corrections and implement food safety plans designed to keep harmful bacteria out of their products and protect American consumers. These results serve as an important reminder to all food facilities distributing products in the U.S. of the importance of complying with rules set forth to mitigate safety issues. Ultimately, we must work together to ensure all necessary protective steps are taken so that Americans can continue having confidence that the foods available for purchase in the U.S. are safe and wholesome.”

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Posted in Food Micro Blog, Food Microbiology Blog, Listeria monocytogenes, microbial contamination, Microbiology, Salmonella, Uncategorized

Research – Effects of Package Atmosphere and Storage Conditions on Minimizing Risk of Escherichia coli O157:H7 in Packaged Fresh Baby Spinach

Posted on April 27, 2019 by | Leave a comment

Journal of Food Protection

ABSTRACT

Packaged fresh spinach has been associated with outbreaks of illness caused by Escherichia coli O157:H7. The purpose of this study was to assess the behavior of E. coli O157:H7 in packaged baby spinach in response to storage conditions of temperature and package atmosphere and including effects of inoculation level, spinach leaf damage (cut leaves), internalized or leaf surface contamination, exposure to hypochlorite sanitizer, and package size. Behavior of E. coli O157:H7 inoculated at 2 and 4 log CFU/g on spinach packaged in polymer bags composed of a two-layer laminate (polypropylene and polyethylene) and stored under atmospheres of 20% O2–3% CO2 and 0% O2–15% CO2 (aerobic and anaerobic, respectively) was assessed at 5, 7, 12, and 15°C for up to 14 days. Growth kinetics were calculated using DMFit software. Temperature decreases progressively diminished growth or survival of the pathogen, and an aerobic package atmosphere resulted in longer lag times (4 to 6 days) and lower population levels (0.2 to 1.4 log CFU/g) compared with the anaerobic atmosphere at 15°C. Internalized contamination, leaf cuts, or exposure to 100 ppm of hypochlorite did not result in changes in pathogen behavior compared with controls; however, a growth minimization trend consisting of longer lag times and lower population levels was repeatedly observed in the aerobic compared with the anaerobic package atmospheres. In contrast, growth of indigenous mesophiles and Enterobacteriaceae was unaffected by package atmosphere. Spinach stored at 5 to 7°C in two sizes (5 and 16 oz) of polyethylene terephthalate clamshell packages with ambient air atmospheres was more likely to progress to lower-oxygen conditions in 16-oz compared with 5-oz packages after 7 days of storage (P < 0.05). Practices to maintain aerobic conditions within the package, as well as storage of the package at low temperature, are ways to limit growth of E. coli O157:H7 in packaged spinach.

HIGHLIGHTS

  • Cold aerobic conditions limited survival of E. coli O157:H7 in packaged spinach.

  • Low-oxygen atmosphere increased pathogen risk in temperature-abused packages.

  • Internalization, leaf cuts, and hypochlorite stress did not increase pathogen risk.

  • Large spinach packages trended toward lower-oxygen conditions more than small packages.

  • Maintaining cold aerobic conditions can limit pathogen risk in packaged spinach.

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Posted in E.coli, E.coli O157, E.coli O157:H7, Enterobacteriaceae, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Technology, microbial contamination, Microbiology, Uncategorized

Research – Antibacterial Effects of Phytic Acid against Foodborne Pathogens and Investigation of Its Mode of Action

Posted on April 27, 2019 by | Leave a comment

Journal of Food Protection

This study investigated the antimicrobial mechanism of phytic acid (PA) and its antibacterial effects in combination with ethanol. The MIC of PA on Escherichia coli ATCC 11229, Staphylococcus aureus ATCC 6538P, Bacillus subtilis ATCC 6633, and Salmonella Typhimurium CICC 27483 were 0.24, 0.20, 0.26, and 0.28% (w/w), respectively. E. coli ATCC 11229 and S. aureus ATCC 6538P were selected to investigate the mechanism of PA by analyzing its effects at 1/2MIC and at MIC on the cell morphology, intracellular ATP, and cell membrane integrity. Environmental scanning electron microscope images revealed that PA was able to change the cell morphology and disrupt the intercellular adhesion. PA retarded bacterial growth and caused cell membrane dysfunction, which was accompanied by decreased intracellular ATP concentrations. Flow cytometry analysis further revealed that almost all the bacterial cells were damaged after treatment with PA at its MIC for 2 h. Moreover, PA has a synergistic antimicrobial ability when used in combination with ethanol. These results suggested that PA is effective in inhibiting growth of foodborne pathogens mainly by the mechanism of cell membrane damage and to provide a theoretical basis for the development of natural antimicrobial agents in the food industry.

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Posted in Bacillus Subtilis, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, microbial contamination, Microbiology, Pathogen, Salmonella, Staphylococcus aureus, Uncategorized

Research – Aflatoxins in almonds: Monitoring and exposure assessment

Posted on April 27, 2019 by | Leave a comment

Wiley Online

Abstract

Aflatoxins (AFs) are naturally occurring contaminants classified as human carcinogens. This article describes presence and concentrations of AFs in both raw and roasted almonds collected from Turkey from September 2017 to February 2018. Long‐term exposure to AFs was then calculated using the per capita consumption of almonds and the concentration of AFs in almonds. AFs were determined by high performance liquid chromatography coupled to fluorescence detector (HPLC‐FLD). The analytical method fulfilled the requirements on method performance according to Commission Regulation (EC) No 401/2006. AFs were detected in 15% of almonds, but at levels far below the European Union (EU) maximum levels (MLs). The long‐term mean exposure to AFB1 and total AFs via the consumption of almonds for Turkish consumer were calculated as 0.0019 and 0.0021 ng kg−1 b.w. day−1 at the lower bound, and 0.0043 and 0.0067 ng kg−1b.w. day−1 at the upper bound, respectively.

Practical applications

The present work was focused on aflatoxins (AFB1, AFB2, AFG1, and AFG2) contamination levels of raw and roasted almond kernels consumed in Turkey. The exposure assessment of general Turkish population to AFs through the consumption of almonds was also assessed. This study underlines the importance of periodic monitoring studies to provide a high level of food safety. This is the first report on exposure to AFs through the consumption of almond kernels for Turkish consumers.

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Posted in Aflatoxin, Food Micro Blog, Food Microbiology Blog, microbial contamination, Microbiology, Mycotoxin, Uncategorized

Research – Comparison of Antimicrobial Treatments Applied via Conventional or Handheld Electrostatic Spray To Reduce Shiga Toxin–Producing Escherichia coli on Chilled Beef Outside Rounds

Posted on April 27, 2019 by | Leave a comment

Journal of Food Protection

The purpose of this study was to compare the efficacy of different antimicrobial interventions applied via either conventional spray (CS) or handheld electrostatic spray (ESS) to reduce Shiga toxin–producing Escherichia coli (STEC) on fresh beef surfaces. Hot-boned outside rounds (ORs) were inoculated within 1 h after harvest with a cocktail of eight isolates consisting of 8 O157 and non-O157 serogroups of STEC (STEC8). ORs were hung on sterile meat hooks at 4°C for 36 h to simulate a contaminated full carcass side in the chiller. ORs were then treated with lactic acid (LA; 4.5%, w/v), 3.0% lauric arginate ester (LAE), 0.8% cetylpyridinium chloride, 200 mg/L peracetic acid, 3 mg/L chlorine dioxide, 5 mg/L ClO2, or tap water by using CS or ESS. Temperatures of LA and peracetic acid were set at 55 and 42°C before spraying, whereas all other solutions were applied at room temperature (25°C). Pretreatment and posttreatment STEC8-inoculated beef tissue samples were aseptically collected to evaluate the efficacy of interventions by application method (CS or ESS). LA applied with CS achieved the greatest reduction in STEC8 numbers (3.3 log CFU/cm2) compared with all other treatments: 0.2 log CFU/cm2 (tap water) to 2.3 log CFU/cm2 (LAE). Only for LA did a significant difference arise in mean STEC8 reductions between CS and ESS applications (3.2 versus 1.7 log CFU/cm2, respectively). Among the treatments applied with ESS, LAE produced the greatest reduction of STEC8. Antimicrobial interventions applied via conventional wand or cabinet-applied technologies can reduce the O157 and non-O157 STEC on fresh beef carcass surfaces, reducing transmission to beef consumers.

HIGHLIGHTS

  • We found no advantage in the use of electrostatic spray to reduce STEC8 on cold beef.

  • Greatest reductions in STEC8 were achieved by lactic acid with conventional spray.

  • Lauric arginate ester was the second best antimicrobial agent at reducing STEC8.

  • Lactic acid reduced pH on the beef surface significantly.

  • There was no effect of antimicrobial solution on temperature increase on beef outside rounds.

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Posted in E.coli, E.coli O157, E.coli O157:H7, Food Microbiology, Food Microbiology Blog, Food Technology, microbial contamination, Microbiology, STEC, Uncategorized

Research – Relationship of Sanitizers, Disinfectants, and Cleaning Agents with Antimicrobial Resistance

Posted on April 26, 2019 by | Leave a comment

Journal of Food Protection

Sanitizers, disinfectants, and cleaning agents are vital to food hygiene assurance and are a major public health protection measure. Limiting microbial antibiotic resistance is also a global public health priority. Although many factors contribute to the rise in antimicrobial resistance in bacteria infecting humans, antibiotic use in both human clinical settings and for food-producing animals are primary contributors. Some concerns have been raised about the possibility of coselection between food hygiene chemicals and reduced antimicrobial susceptibility. This article reviews available evidence from individual studies purporting to demonstrate a possible risk of antimicrobial resistance development, following biocide usage. Furthermore, the conclusions of several key expert reports and meta-analysis publications were assessed for supportive evidence of a relationship between biocide usage in food production and resistance development. Although many studies report on the isolation of antimicrobial-resistant bacterial strains in food, evidence is lacking on the attribution of this resistance to biocide usage. Also, although a theoretical risk of causality exists, many of the studies performed to demonstrate this are in vitro studies using laboratory-grown or -trained bacterial isolates, challenged with sublethal (below the recommended food industry) disinfectant or sanitizing agent concentrations. The proper use of, and adherence to biocide manufacturer’s instruction for use, and the avoidance of biocide active agent dilution (e.g., through biofilm presence) must be ensured in food production environments. It is recommended that in situ studies should be performed to further assess causality, ensured a clear differentiation between interpretation of stable antimicrobial resistance and phenotypic adaptation. Furthermore, authorization of new biocidal active substances should take a scientific and risk-based approach regarding the potential for driving microbial resistance.

HIGHLIGHTS

  • Sanitizers and disinfectants (biocides) are essential for food safety assurance.

  • Concerns have been raised about theoretical risk of biocide-induced antimicrobial resistance.

  • In vitro studies provide weak causal evidence to attribute antimicrobial resistance to biocide usage.

  • GMPs, proper biocide usage, and avoidance of biofilms mitigate risk of antimicrobial resistance.

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Posted in Antibiotic Resistance, antimicrobial resistance, Antimicrobials, drug resistant, Food Micro Blog, Food Microbiology, Food Microbiology Blog, microbial contamination, Microbiology, Uncategorized