RASFF-Listeria monocytogenes (<100 CFU/g) in vegan ice cream from the United Kingdom in Germany
RASFF-Listeria monocytogenes (<10 CFU/g) in raw milk cheese from France in France
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Category Archives: Uncategorized
USA -Record ‘Red Tide’ Of Toxic Algae Is Killing Wildlife In Florida – Humans Affected as Well
toxic algae bloom sweeping Florida’s southwest coast is being described as the worst in more than a decade, with the so-called red tide blanketing beaches in dead fish and killing sharks, manatees and endangered sea turtles.
The aggressive overgrowth, which occurs each year but intensifies with high temperatures, pollution and stagnant water, has become unusually strong since emerging in October, and has stretched into the longest outbreak since 2006, according to state wildlife officials.
According to Treasure Coast Newspapers, 15 people were recently treated at Martin Health System emergency rooms in Stuart over two days for symptoms consistent with algae toxins after coming in contact with the St. Lucie River, which is near West Palm Beach and Lake Okeechobee.
Inhaling, touching or ingesting the algae through contaminated water can cause respiratory illness, abdominal pain, vomiting, and neurologic effects, according to the Centers for Disease Control and Prevention. Eating contaminated fish or shellfish also can cause illness.
Posted in Algal Toxin, Toxin, Uncategorized
RASFF Alerts – Animal Feed – Salmonella – Toasted Soyabeans – Fishmeal – Dog Food
RASFF-Salmonella enterica ser. Agona (presence /25g) in toasted soybeans from Belgium in Belgium
RASFF-Salmonella (presence /25g) in fishmeal from Panama in the UK
RASFF-Salmonella enterica ser. Derby (present /25g) and Salmonella enterica ser. Mbandaka (present /25g) and high count of Enterobacteriaceae (> 15000 CFU/g) in dog food from the Netherlands in Belgium
Posted in Animal Feed, Pet Food, Salmonella, Uncategorized
Research -Salmonella Contamination in Broiler Synovial Fluid: Are We Missing a Potential Reservoir?
The objective of this study was to assess the presence and characteristics of Salmonella enterica found in the synovial fluid of broiler carcasses. The synovial fluid of three individual joints from 500 broiler carcasses was individually sampled from five broiler processing facilities located in the Southeast and West regions of the United States (1,500 total samples). The external surface of broiler carcass was decontaminated before sampling of the shoulder, coxofemoral, and tibiofemoral joints. Individual samples were enriched, composited, and subjected to rapid PCR-based detection of Salmonella. Individual samples from any positive composites were also enriched before determination of Salmonella presence in the same manner. Positive individual samples were subjected to secondary enrichment before plating onto selective agar for isolation of Salmonella. Salmonella isolates were serotyped before determination of antimicrobial susceptibility. Overall, 1.00% (5 of 500 broiler carcasses) of composite samples and 0.47% (7 of 1,500 samples) of individual samples were positive for Salmonella. Five of the seven isolates were susceptible to all drugs tested and determined to be Salmonella Enteritidis. The remaining two isolates, identified as Salmonella Typhimurium, were resistant to streptomycin. To our knowledge, no previous assessments of Salmonella in the synovial fluid of broilers has been reported; however, results of the present study suggested that the synovial fluid may be a reservoir for Salmonella in broilers. Although the prevalence of Salmonella is low, this information provides valuable insight into potential poultry contamination pathways and warrants further exploration.
Posted in Uncategorized
Research -Thermal Inactivation of Salmonella Agona in Low–Water Activity Foods: Predictive Models for the Combined Effect of Temperature, Water Activity, and Food Component
Salmonella can survive in low-moisture, high-protein, and high-fat foods for several years. Despite nationwide outbreaks and recalls due to the presence of Salmonella in low-moisture foods, information on thermal inactivation of Salmonella in these products is limited. This project evaluated the impact of water activity (aw), temperature, and food composition on thermal inactivation of Salmonella enterica serovar Agona in defined high-protein and high-fat model food matrices. Each matrix was inoculated with Salmonella Agona and adjusted to obtain a target aw, ranging from 0.50 to 0.98. Samples were packed into aluminum test cells and heated (52 to 90°C) under isothermal conditions. Survival of Salmonella Agona was detected on tryptic soy agar with 0.6% yeast extract. Complex influences by food composition, aw, and temperature resulted in significantly different (P < 0.05) thermal resistance of Salmonella for the conditions tested. It was estimated that the same point temperatures at which the D-values of the two matrices at each aw (0.63, 0.73, 0.81, and 0.90) were identical were 79.48, 71.28, 69.62, and 38.42°C, respectively. Above these temperatures, the D-values in high-protein matrices were larger than the D-values in high-fat matrices at each aw. Below these temperatures, the inverse relationship was observed. A correlation between temperature and aw existed on the basis of the level of fat or protein in the food, showing that these compositional factors must be accounted for when predicating thermal inactivation of Salmonella in foods.
Posted in Uncategorized
Research -Researchers turn powerful, viscous disinfectants into breathable mist for the first time
A team of researchers have developed a device that diffuses potent disinfectants for airborne delivery. The device works on a range of disinfectants that have never been atomized before, such as Triethylene glycol, or TEG. The team used the device to atomize disinfectants onto environmental surfaces contaminated with bacteria and showed that it eliminated 100 percent of bacteria that commonly cause hospital-acquired infections.
Posted in Uncategorized
USA – Texas warns public of Vibrio risk
Image Cdc Enter a caption
Texas health officials are warning the public about the increased risk of Vibrio infections naturally found in coastal water.
Most infections occur between May and October, when the warmer water temperatures in the Gulf of Mexico promote the growth of these bacteria.
People can become ill after eating raw or undercooked contaminated seafood, particularly oysters, or when a person has an open wound that is exposed to seawater. Illness due to eating raw or undercooked seafood usually includes gastrointestinal symptoms such as vomiting, diarrhea, abdominal pain, nausea, fever, and chills. These symptoms frequently occur within 24 hours of eating and last approximately three days. Wound infections can cause redness, swelling, large blisters on the skin, skin ulcers, and, in serious cases, may even lead to limb amputation or death. People with a weakened immune system, liver disease, diabetes, cancer, or other chronic diseases or who have decreased gastric acidity are at highest risk for severe illness.
Ireland -Recall of Sausages from Newbridge Meats Due to the Presence of Salmonella
| Summary | |
|---|---|
| Category 2: | For Information |
| Alert Notification: | 2018.29 |
| Product: | Newbridge Meats- Fresh Sausage Meat (1LB PKTS), Fresh Sausage Size 16, Fresh Pork & Leek Sausage, Fresh Cocktail Sausage, Fresh Cumberland Sausage, Fresh Sausage Size 12, Fresh Sausage Loose, Fresh Sausage Size 8 |
| Batch Code: | S033018 |
| Country Of Origin: | Ireland |
Message:
As a precautionary measure, Newbridge Meats is initiating a recall of a batch of sausage products with batch code S033018 due to the presence of Salmonella. This may make the implicated batches unsafe to handle and consume. Consumers who have bought the implicated batches should dispose of the product or return to the place of purchase.
USA – Cyclospora Updates
The FDA confirms the presence of Cyclospora in Fresh Express salad mix through new laboratory method; Fresh Express recalls expired products containing romaine lettuce.
July 31, 2018 Update
The FDA has confirmed the presence of Cyclospora in an expired salad mix, containing romaine lettuce and carrots, that was produced by the processor Fresh Express in Streamwood, Illinois.
On July 26, 2018, the FDA completed final analysis of an unused package of Fresh Express salad mix containing romaine lettuce and carrots, which had been distributed to McDonald’s. The analysis confirmed the presence of Cyclospora in that sample, though the expiration date for that product, July 19, had already passed. On July 27, the FDA informed Fresh Express of the results, and instructed Fresh Express to determine whether potentially contaminated product may still be on the market.
Fresh Express reported to FDA that the romaine from the same lot as the positive sample was not packaged for direct retail sale by Fresh Express and had already expired. Fresh Express committed to using recall procedures to inform companies that received additional products of concern about the sample result. Fresh Express also reported that the carrots in the sampled salad mix only went to McDonald’s.
On July 30, 2018, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) issued a public health alert on beef, pork and poultry salad and wrap products potentially contaminated with Cyclospora that was distributed by Caito Foods LLC, of Indianapolis, Ind. The products were produced between July 15 and 18, 2018, with either “Best By,” “Enjoy by,” “Best if Sold By” or “Sell By” dates ranging from July 18 through July 23, 2018. Caito Foods had received notification from Fresh Express that the chopped romaine in these products was being recalled.
McDonald’s reports that they stopped using the Fresh Express salad mix at impacted restaurants in IL, IA, IN, WI, MI, OH, MN, NE, SD, MT, ND, KY, WV, and MO on July 13, 2018. The company has since reported that it has replaced the supplier of salads in those states. More information can be found in McDonald’s Statement.
In 2015, FDA set up a multidisciplinary workgroup to prioritize the development, validation and implementation of a method for detecting Cyclospora in fresh produce. In 2018, FDA began using the newly validated Cyclospora method. The availability of this method is a significant advancement in FDA’s ability to investigate outbreaks of cyclosporiasis and identify the parasite in foods.
The investigation is ongoing and the FDA is currently reviewing distribution and supplier information for romaine and carrots.
A cyclospora outbreak among people who attended an event on July 3, 2018 at the Evanston Golf Club at 4401 Dempster Street in Skokie, Illinois has sickened more than one hundred people, according to the Skokie Health Department. The facility is fully cooperating with the investigation.
About 900 people attended that event. Officials have sent all attendees a food survey to help discover which foods may be linked to the outbreak. The Skokie Health Department would like everyone who attended the event at the golf club to fill out the survey, even if they did not get sick.
This outbreak is not linked to the McDonald’s cyclospora outbreak that is linked to the fast food chain’s salads, according to officials. That outbreak has sickened at least 123 people in Illinois, according to the CDC.
USA – Outbreak of Salmonella Infections Linked to Hy-Vee Spring Pasta Salad – Update
- Fifty-eight more ill people from nine states were added to this outbreak since the last update on July 18, 2018. Four more states reported ill people: Illinois, Kansas, North Dakota, and Tennessee.
- Salmonella enterica subspecies IIIb has been added to this investigation because two people were infected with this strain of Salmonella and with the outbreak strain of Salmonella Sandiego at the same time. A search of the CDC PulseNet database found six additional people infected with the strain of Salmonella enterica subspecies IIIb and these cases have also been added to the outbreak.
- A total of 79 people infected with the outbreak strains of Salmonella have been reported from nine states.
- Illnesses started on dates ranging from June 21, 2018, to July 15, 2018.
- Epidemiologic evidence(https://www.cdc.gov/foodsafety/outbreaks/investigating-outbreaks/index.html) indicates that Spring Pasta Salad purchased at Hy-Vee grocery stores is a likely source of the outbreak.
- This investigation is ongoing, and CDC will provide updates when more information is available.
