Dunnes Stores recalls its ‘Fresh, Ready to wash, Spinach Leaves’ and ‘Fresh, Ready to Wash, Mixed Leaves, due to contamination with Listeria Monocytogenes
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Category Archives: Uncategorized
USA – Cargill Meat Solutions Recalls Ground Beef Products due to Possible E. Coli O26 Contamination
WASHINGTON, Sept. 19, 2018 – Cargill Meat Solutions, a Fort Morgan, Colo. establishment, is recalling approximately 132,606 pounds of ground beef products made from the chuck portion of the carcass that may be contaminated with Escherichia coli O26, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The ground beef items were produced and packaged on June 21, 2018. The following products are subject to recall: (Products List) [View Labels (PDF only)]
The products subject to recall bear establishment number “EST. 86R” inside the USDA mark of inspection. These items were shipped to retail locations nationwide. [Distribution List PDF]
On Aug. 16, 2018, FSIS was notified of an investigation of E. coli O26 illnesses. FSIS, the Centers for Disease Control and Prevention, and state public health and agriculture partners determined that raw ground beef was the probable source of the reported illnesses. The epidemiological investigation identified 17 illnesses and one death with illness onset dates ranging from July 5 to July 25, 2018.
The Cargill Meat Solutions’ ground beef products were identified following further investigation related to Recall 072-2018, conducted on Aug. 30, 2018, where ground beef products were recalled in connection with the E. coli O26 outbreak. FSIS’ traceback information indicated that case-patients consumed ground beef products purchased at various retail stores that were supplied by Cargill Meat Solutions.
E. coli O26, like the more common E. coli O157:H7, is a serovar of Shiga toxin-producing E. coli (STEC). People can become ill from STECs 2–8 days (average of 3–4 days) after exposure to the organism.
Posted in Uncategorized
Canada – Various Recalls from the last two weeks – Listeria monocytogenes- Bacterial Contamination – Salmonella
Recall details
Ottawa, September 22, 2018 – The food recall warning issued on August 25, 2018 has been updated to include additional product information. This additional information was identified during the Canadian Food Inspection Agency’s (CFIA) food safety investigation.
Greenbelt Greenhouse Ltd. is recalling certain Greenbelt Microgreens brand microgreens from the marketplace due to Listeria monocytogenes.
Recall details
Ottawa, September 23, 2018 – Abbott Nutrition is recalling certain Abbott Two Cal brand and Abbott Promote brand formulated liquid diet products from the marketplace due to possible bacterial contamination.
Recall details
Ottawa, September 24, 2018 – 3301861 Nova Scotia Limited is recalling Cabot brand Oysters from the marketplace due to possible Salmonella contamination. Consumers should not consume and distributors, retailers, and food service establishments such as hotels and restaurants should not sell or use the recalled product described below.
Recall details
Ottawa, October 2, 2018 – Loblaw Companies Limited is recalling certain $10 Chicken Fries from the marketplace due to possible Salmonella contamination.
Recall details
Ottawa, October 3, 2018 – Monsieur Émile Smokehouse is recalling Monsieur Émile Smokehouse brand and unbranded Smoked Salmon, sold refrigerated, from the marketplace due to possible Listeria monocytogenes contamination. Consumers should not consume and distributors, retailers, and food service establishments such as hotels and restaurants should not sell or use the recalled products.
Recall details
Ottawa, October 4, 2018 – Sobeys Inc. is recalling certain Sobeys brand packaged vegetable products from the marketplace due to possible Listeria monocytogenes contamination. Consumers should not consume the recalled products
Posted in Uncategorized
UK – Dr Zak’s recalls a further batch of Barn Farmed Liquid Egg White because salmonella has been found in the product
Dr Zak’s is recalling an additional batch of Barn Farmed Liquid Egg White because further testing has identified salmonella in another batch of the product (Lot number 18163BN2A). Dr Zak’s is also recalling further batches as a precautionary measure.
This updates the previous Product Recall Information Notice issued on 17/09/2018 which related to a single batch of Barn Farmed Liquid Egg White (Lot number: 18180BN2A).
Product details
| Pack size | 970ml |
| Lot number | 18180BN2A |
| Use by | 29 December 2018 |
Posted in Uncategorized
Annual Leave
Hi All
I have been on annual leave for the past two weeks hence the reduced number of posts. I will be drafting some updates and summaries today to try and bring you all up to date.
Posted in Uncategorized
Research – Virus destroys E. coli bacteria
The bacteriophage T7NLC is a virus that can find the bacteria E. coli in water. The bacteriophage can bind to the E. coli and it shoots its own DNA into the bacteria. It then lyses breaks open the bacterium, releasing an enzyme that destroys it, as well as sending out additional phages to attack other E. coli.
Posted in E.coli, Uncategorized, water microbiology, Water Safety
Research – Microbiological risk assessment and simple cost‐effective ways to reduce the risk in bulk food bags manufacturing company
Abstract
This study was conducted to evaluate the microbial risk associated in bulk food bags manufacturing facilities and its cost‐effective way to minimize the risk. Swab samples from each step of manufacturing process was collected and microbiological analysis was done. Results showed that the bulk food bags manufacturing process was grossly contaminated with multiple types of bacteria. Moderate number of total aerobic bacteria (≤3.68 log cfu/unit), coliform (≤3.63 log cfu/unit), fecal coliform (1.0–1.25 log cfu/unit), Staphylococcus spp. count (≤3.6 log cfu/unit) was recorded in worker’s hand gloves and different sections of the whole production facility. Although no Escherichia coli or Salmonella spp. was detected, enrichment culture study detected Streptococcus spp., and fecal Streptococcus spp. in some swabs and hand gloves samples. Other than UV treatment alone, washing the hand gloves with calcinated calcium (CCa; 0.02%) followed by drying under UV light, and UV light in finished product storage room, and sanitizing the floor surfaces with 0.02% CCa, was able to significantly reduce (1.0–3.68 log cfu/unit) or eliminate the bacterial contaminants from hand gloves, finished products, and floor surfaces. This simple treatment was seen to minimize the risks of microbial contamination in the bulk food bags manufacturing facilities.
Practical applications
Flexible intermediate bulk containers (FIBCs) are used by various industrial sectors like agriculture, chemicals, and pharmaceutical, but one of the largest users of FIBC bags is the food industry. Transporting and storing food is tougher to do than any other product. The food companies are constantly in search of ways to maximize profits while cutting costs and conserving space. FIBC bags have helped thousands of businesses around the world to achieve this goal. On the other hand, reducing risks from microbial contamination is an essential part of every food manufacturer’s responsibility to protect both its customers and its business. The cost‐effective and simple methods described in this study will be applicable in the bulk food bags manufacturing facilities worldwide to ensure the quality and safety of the food.
Research – Cinnamaldehyde disrupts biofilm formation and swarming motility of Pseudomonas aeruginosa
Bacterial biofilms can cause serious health care complications associated with increased morbidity and mortality. There is an urge to discover and develop new biofilm inhibitors from natural products or by modifying natural compounds or understanding the modes of action of existing compounds. Cinnamaldehyde (CAD), one of the major components of cinnamon oil, has been demonstrated to act as an antimicrobial agent against a number of Gram-negative and Gram-positive pathogens, including Pseudomonas aeruginosa, Helicobacter pylori and Listeria monocytogenes. Despite the mechanism of action of CAD against the model organism P. aeruginosa being undefined, based on its antimicrobial properties, we hypothesized that it may disrupt preformed biofilms of P. aeruginosa. The minimum inhibitory concentration (MIC) of CAD for planktonic P. aeruginosa was determined to be 11.8 mM. Membrane depolarization assays demonstrated disruption of the transmembrane potential of P. aeruginosa. CAD at 5.9 mM (0.5 MIC) disrupted preformed biofilms by 75.6 % and 3 mM CAD (0.25 MIC) reduced the intracellular concentrations of the secondary messenger, bis-(3′–5′)-cyclic dimeric guanosine monophosphate (c-di-GMP), which controls P. aeruginosa biofilm formation. The swarming motility of P. aeruginosa was also reduced by CAD in a concentration-dependent manner. Collectively, these findings show that sub-MICs of CAD can disrupt biofilms and other surface colonization phenotypes through the modulation of intracellular signalling processes.
Research – Prevalence of Salmonella, Campylobacter, and Shiga Toxin–Producing Escherichia coli on the Surfaces of Raw Poultry Packages
Images CDC
Image CDC
Contamination on the exterior surfaces of raw poultry packages can be transmitted to hands and food contact surfaces during shopping and handling. This study compared the level of microbial contamination and prevalence of foodborne pathogens on the surfaces of raw poultry packages as related to the types of products, types of packaging, and packaging conditions. Packages of whole chicken, cut-up chicken (breast and leg quarter), and ground turkey were purchased from retail stores. Aerobic plate counts (APCs) were significantly different (P < 0.05) among types of products and packaging materials, with ground turkey packages and the heat-sealed, high-walled containers being the lowest. APCs were significantly lower (P < 0.05) when the packages were intact and tight compared with intact and loose. Of the 105 packages, there were 10 (9.5%) with the presence of either Shiga toxin–producing Escherichia coli (STEC) or Campylobacter; of those packages, 6 (5.7%) were positive for STEC, 7 (6.7%) were positive for Campylobacter, and 3 (2.9%) were positive for both pathogens on the surfaces. Salmonella was not detected on the surfaces of all tested packages. Surfaces of whole chicken packages were significantly (P < 0.001) more likely to have detectable levels of Campylobacter and STEC than those of cut-up chicken packages. Packages that were positive for Campylobacter and/or STEC had significantly (P < 0.005) higher APCs than negative packages. The results suggested that STEC is another significant pathogen present on the surfaces of poultry packages in addition to Campylobacter. The presence of STEC on the external packaging of raw poultry raises a concern because consumers may not expect such pathogens on the surfaces of poultry packages.
Posted in Campylobacter, E.coli, Food Hygiene, Food Safety, Food Testing, Salmonella, STEC, Uncategorized, VTEC
Research – First gut bacteria may have lasting effect on ability to fight chronic diseases
New research showing that the first bacteria introduced into the gut have a lasting impact, may one day allow science to adjust microbiomes — the one-of-a-kind microbial communities that live in our gastrointestinal tracts — to help ward off serious chronic diseases.
Posted in Uncategorized
