Category Archives: Uncategorized

USA – Public Health Alert Concerning Potential Salmonella Tennessee Contamination of Soom Foods 1 oz. Chocolate Sweet Tahini Halva Spread

Posted on February 14, 2019 by | Leave a comment

FDA

The U.S. Food and Drug Administration is alerting consumers of potential Salmonella Tennessee contamination of Soom Foods Chocolate Sweet Tahini Halva Spread. This product is individually packaged in 1 oz. (30 ML) pouches or packets with a stamped lot number of “67333D” on the bottom. The spread is packaged in purple laminated paper packets with a tear-away tab on one end.

Soom Foods Chocolate Sweet Tahini Halva Spread

In response to the investigation of the Salmonella Concord outbreak, FDA analyzed retain product samples of Soom Foods Chocolate Sweet Tahini Halva Spread. The FDA analysis of the samples found that the product contained Salmonella Tennessee. The FDA advises consumers to not eat this product and to discard it.

Soom Foods was notified of the Chocolate Sweet Tahini Halva Spread product testing positive for SalmonellaTennessee, but has not yet acted to protect public health by recalling the product. These particular products may have been distributed by various retailers as samples. Retailers should not sell or give away this product and should discard it.

Currently, the FDA is not aware of any illnesses related to consumption of these individually-packed halva spread.

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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, Salmonella, Uncategorized

Ireland – Recall of Toons Bridge Dairy Soft Cheeses Due to Detection of Listeria monocytogenes

Posted on February 14, 2019 by | Leave a comment

FSAI

Summary
Category 2: For Information
Alert Notification: 2019.05
Product:
Batch Code: Please see link above.
Country Of Origin: Ireland

Message:

Toons Bridge Dairy is recalling several batches of its mozzarella, halloumi, ricotta and buratta soft cheeses, due to the detection of Listeria monocytogenes. Please see the table attached identifying the lot codes, expiry dates and pack sizes implicated in this recall.

Toons Bridge Ricotta

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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 – Survival of food‐borne bacterial pathogens in traditional Mediterranean anchovy products

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Wiley Online Library

Abstract

The aim of this study was to investigate the survival of Salmonella Enteritidis, Staphylococcus aureus and Listeria monocytogenes in salted and marinated anchovy (Engraulis encrasicholus). Total viable counts (TVCs), lactic acid bacteria, Enterobacteriaceae, and yeasts/molds were also enumerated. Initially, TVC was as high as 5.5 log10 cfu/g, but the population dropped down to 3.2 and 2.2 log10 CFU/g for salted and marinated anchovy, respectively. S. aureus was the most salt‐tolerant and L. monocytogenes was the most acid‐tolerant microorganism. A biphasic inactivation of S. Enteriditis and L. monocytogenes was apparent during the 8‐hr marination process, implying adaptation and resistance to low pH. Results suggest that salting or marinating of anchovy creates an environment in which pathogenic bacteria are inactivated. However, inherent resistance or possible adaptation to stresses can result to prolonged inactivation times; hence it is important to avoid contamination with high numbers of food‐borne pathogens.

Practical applications

Many food‐borne bacterial pathogens can survive at low pH and aw, especially in cases in which they might adapt to the imposed stresses and become resistant. Knowing the time required to reduce food‐borne pathogens is of great interest for ensuring safety of traditional seafood.

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Posted in Enterobacteriaceae, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Safety, Food Testing, lactic acid bacteria, Listeria, Listeria monocytogenes, Moulds, Salmonella, Staphylococcus aureus, Total Viable Count, Uncategorized, Yeasts

Research – Lactic acid fermentation of legume seed sprouts as a method of increasing the content of isoflavones and reducing microbial contamination

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Science Direct

CDC Klebsiella

Image CDC

Legume seeds and sprouts are a rich source of phytoestrogens in the form of isoflavonoids. For the first time, lactic acid fermentation of four types of legume sprouts was used to increase the content of isoflavonoids and microbiological safety. After germination, the highest content of isoflavonoids was observed in the clover and chickpea sprouts, which amounted to 1.1 g/100 g dw., whereas the lactic acid fermentation allowed the increase to as much as 5.5 g/100 g dw. The most beneficial properties were shown by fermented chickpea sprouts germinated in blue light. During fermentation the number of lactic acid bacteria increased by 2 Log10CFU/mL (LU), whereas mold decreased by 1 LU, E.coli and Klebsiellasp. by 2 LU, Salmonella sp. and Shigella sp did not occur after fermentation, similar to Staphylococcus epidermidis, while S. aureus and S. saprophyticus decreased by 3 LU and in some trials were not detected.

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Posted in Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, Food Safety, Food Technology, Food Testing, Isoflavonoids, Klebsiella, lactic acid bacteria, Salmonella, Staphylococcus aureus, Uncategorized

Research – Differences Among Incidence Rates of Invasive Listeriosis in the U.S. FoodNet Population by Age, Sex, Race/Ethnicity, and Pregnancy Status, 2008–2016

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Mary Ann Leibert listeria

Listeria monocytogenes is a foodborne pathogen that disproportionally affects pregnant females, older adults, and immunocompromised individuals. Using U.S. Foodborne Diseases Active Surveillance Network (FoodNet) surveillance data, we examined listeriosis incidence rates and rate ratios (RRs) by age, sex, race/ethnicity, and pregnancy status across three periods from 2008 to 2016, as recent incidence trends in U.S. subgroups had not been evaluated. The invasive listeriosis annual incidence rate per 100,000 for 2008–2016 was 0.28 cases among the general population (excluding pregnant females), and 3.73 cases among pregnant females. For adults ≥70 years, the annual incidence rate per 100,000 was 1.33 cases. No significant change in estimated listeriosis incidence was found over the 2008–2016 period, except for a small, but significantly lower pregnancy-associated rate in 2011–2013 when compared with 2008–2010. Among the nonpregnancy-associated cases, RRs increased with age from 0.43 (95% confidence interval: 0.25–0.73) for 0- to 14-year olds to 44.9 (33.5–60.0) for ≥85-year olds, compared with 15- to 44-year olds. Males had an incidence of 1.28 (1.12–1.45) times that of females. Compared with non-Hispanic whites, the incidence was 1.57 (1.18–1.20) times higher among non-Hispanic Asians, 1.49 (1.22–1.83) among non-Hispanic blacks, and 1.73 (1.15–2.62) among Hispanics. Among females of childbearing age, non-Hispanic Asian females had 2.72 (1.51–4.89) and Hispanic females 3.13 (2.12–4.89) times higher incidence than non-Hispanic whites. We observed a higher percentage of deaths among older patient groups compared with 15- to 44-year olds. This study is the first characterizing higher RRs for listeriosis in the United States among non-Hispanic blacks and Asians compared with non-Hispanic whites. This information for public health risk managers may spur further research to understand if differences in listeriosis rates relate to differences in consumption patterns of foods with higher contamination levels, food handling practices, comorbidities, immunodeficiencies, health care access, or other factors.

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Posted in food contamination, food death, Food Hygiene, Food Illness, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Safety, Food Testing, Listeria, Listeria monocytogenes, Pathogen, pathogenic, Uncategorized

USA – Hepatitis A Exposure at Subway in Trumann, Arkansas

Posted on February 13, 2019 by | Leave a comment

Food Poisoning Bulletin

An employee at the Subway restaurant at 121 Highway 463 North in Trumann, Arkansas, has been diagnosed with hepatitis A according to the Arkansas Health Department. Anyone who ate there between January 23, 2019 and February 6, 2019 should get a vaccination as soon as possible if they have never had this illness or have not been vaccinated.

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Posted in food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Food Virus, Hepatitis A, Uncategorized, Virus, Virus Vaccination

Research – Prevalence and antimicrobial resistance of Listeria species and subtyping and virulence factors of Listeria monocytogenes from retail meat

Posted on February 13, 2019 by | Leave a comment

Wiley Online Library

Abstract

In this study, of 124 samples of ground beef and chicken meat, 101 (81.5%) were positive for Listeria spp. Listeria innocua (35.5%) and Listeria monocytogenes (26.6%) were the most frequently isolated species. All 33 (100%) L. monocytogenes isolates were positive for the virulence genes hlyA, actA, inlA, inlB, inlC, inlJ, prfA, plcA, and iap. Serotype 1/2a, which is one of the listeriosis‐associated serotypes, was the most predominant serotype (57.6%), followed by 1/2c (39.4%) and 3c (3%). In polymerase chain reaction‐restriction fragment length polymorphism (PCR‐RFLP) analysis of inlA for subtyping of the L. monocytogenesstrains, the AluI and MluCI enzymes generated two different profiles. Almost all chicken strains were grouped in similar PCR‐RFLP profiles with both restriction enzymes. Most Listeria isolates were resistant to ceftriaxone (79.7%), fusidic acid (63.3%), and clindamycin (47.7%). Resistance to penicillin and ampicillin occurred in 1.6 and 17.9% of the isolates, respectively. The percentage of resistance to three or more agents was 48.1%.

Practical application

The presence of Listeria spp., especially L. monocytogenes, in foods is inevitable because of the ubiquitous nature of Listeria spp. Illnesses resulting from the consumption of contaminated food severely affect sensitive groups, especially pregnant women, unborn fetuses and newborns as a result of transmission across the placenta or during delivery. Immunosuppressed adults are also sensitive to infection. Listeria grows well at cold temperatures, so storage of contaminated food in the refrigerator can also increase the risk of infections for consumers. In particular, limiting the exposure of pregnant women and immunosuppressed patients to potential sources of Listeria such as raw and undercooked meats is recommended.

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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 Testing, Listeria, Listeria innocua, Listeria monocytogenes, Uncategorized

India -Jharkhand mass food poisoning: 40 students admitted to hospital after consuming ‘prasad’ at school

Posted on February 13, 2019 by | Leave a comment

Times News Now

Ranchi: In an appalling case reported from Jharkhand, 40 students fell ill after consuming ‘prasad’ at a school in Lohardaga district. Police investigation in the case is underway.

News agency ANI reported, S S Khalid, Doctor at the Sadar hospital mentioned, 40 children have come here till now, one or two are in critical condition. He further added that it is a case of food poisoning and they are treating them accordingly. Meanwhile, Ratan Mahwar, the District Education Officer, Lohardaga district mentioned that the administration is investigating and they will take action against whoever is found guilty.

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Posted in food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Uncategorized

UK – Scotland – Annual summary of Salmonella infections, 2018

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HPS Scotland 

During 2018, the Scottish Salmonella, Shigella and Clostridium difficile Reference Laboratory (SSSCDRL) reported 751 cases of human non-typhoidal Salmonella to Health Protection Scotland. This represented a 10% decrease on the 840 cases reported in 2017, and the 839 cases reported in 2016.

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Posted in Clostridium difficile, Salmonella, Shigella, Uncategorized

UK – Scotland – Annual summary of Campylobacter infections, 2018

Posted on February 13, 2019 by | Leave a comment

HPS Scotland

During 2018, 6096 laboratory reports of Campylobacter were received by HPS. This was an increase of 301 (5.2%) compared to 2017 when 5795 isolates were reported. This
is the second consecutive year reports of Campylobacter have increased following a decline in reports of Campylobacter in 2015 and 2016. Despite the increase in reports in 2018, the number remains below the peak of 6636 reports in 2014.

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Posted in Campylobacter, Uncategorized