Research – Multistate Outbreak of Salmonella enterica Serovar Heidelberg with Unidentified Source, Australia, 2018–2019

Posted on December 29, 2021 by | Leave a comment

CDC

Abstract

We report a multistate Salmonella enterica serovar Heidelberg outbreak in Australia during 2018–2019. Laboratory investigation of cases reported across 5 jurisdictions over a 7-month period could not identify a source of infection but detected indicators of severity and invasiveness. The hospitalization rate of 36% suggested a moderately severe clinical picture.

Salmonella enterica serovar Heidelberg is a frequently identified serotype among infections in humans in North America, East Africa, and Asia but is uncommon in Australia. An average of 37 cases of Salmonella Heidelberg were notified in Australia annually in 2009–2017, predominantly overseas acquired (1). Six outbreaks have been reported nationally since 1995; 1 outbreak in 1996 had >500 cases, but most have <7 cases (R. Bell, pers. comm. [email], 2020 Jun 16). We report a national outbreak of Salmonella Heidelberg infection across 5 jurisdictions over 7 months.

We report a national outbreak investigation of a locally uncommon S. enterica serovar of unknown origins in Australia. Although Salmonella Heidelberg outbreaks are relatively uncommon in Australia, given this outbreak’s comparatively high hospitalization rate and the presence of saf fimbrial genes in the implicated strain, future cases warrant prompt investigation to assess severity and invasiveness. A platform for real-time exchange of sequence data in Australia and use of routine WGS for salmonellosis cases, including comparison with local and international strain data, may enable more timely detection of outbreaks.

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Posted in food bourne outbreak, food contamination, food handler, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak, Salmonella

Research – Salmonella enterica 4,[5],12:i:- an emerging threat for the swine feed and pork production industry

Posted on December 29, 2021 by | Leave a comment

Journal of Food Protection

Salmonella continues to be a significant cause of foodborne illnesses in human medicine. The Centers for Disease Control and Prevention reported Salmonella as the second leading cause of foodborne illness in the United States, and the leading cause of both hospitalizations and deaths. Salmonella enterica 4,[5],12:i:- (STM) is a monophasic variant of S. Typhimurium and it is an emerging threat to both human and animal health. STM was first identified in the 1980’s from poultry products and has become increasingly prevalent in meat products including pork. STM has also been identified in swine farms as well as feed manufacturing environments and feed itself. Similar pulse-field gel electrophoresis profiles have been observed between human clinical cases and the STM samples originating from swine feed. These related profiles suggest a link between swine ingesting contaminated feed and the source of foodborne illness in human. The objective of this article was to better understand the history of STM and the possible pathway between swine feed to the household table. Continued research is necessary to better understand how STM can enter both the feed supply chain and the pork production chain to avoid contamination of pork products destined for human consumption.

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research, Salmonella

India – 30 students of Pune institute fall ill, officials suspect food poisoning; probe underway

Posted on December 29, 2021 by | Leave a comment

Hindustan Times

The local block development officer said the students started complaining of stomach upset and nausea after eating certain food items for Christmas.

About 30 girls of a training institute in Pune, Maharashtra, fell ill due to suspected food poisoning after a Christmas dinner following which many of them had to be admitted to a hospital. An investigation is underway.

The incident happened at Nav Gurukul training centre of Flora Institute of Technology, Kusegaon in Bhor taluka. Local block development officer Vishal Tanpure said 31 students started complaining of stomach upset and nausea after eating some food items for Christmas.

Pune district civil surgeon Dr Ashok Nandapurkar said the girls had consumed food items made from paneer (Indian cottage cheese) for Christmas. “On Monday, some of them complained of stomach ache and nausea. A total of 22 girls have been taken to Bhor sub-district hospital. Of them seven are admitted and the rest are being treated at the OPD level. The remaining students have been taken to Sassoon hospital,” he said.

Officials said the condition of all 30 girls was stable, adding that necessary samples were being collected for examination. “The local administration has initiated the investigation and sent a team to collect food and water samples from the spot,” Tanpure was quoted as saying by news agency ANI.

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Poisoning

Luxembourg – QUESO DE CABRA FROM THE DELHAIZE BRAND – Listeria monocytogenes

Posted on December 29, 2021 by | Leave a comment

SAP

Last name Queso de cabra
Brand Delhaize
Bar code 2205473000000
Date of Minimum Durability (DDM) 01/03/2022
Sale period from 23/12/2021 to 24/12/2021 included

Danger  : Presence of Listeria monocytogenes

Listeria monocytogenes can cause fever, headache, and gastroenteritis. Vulnerable people such as the immunocompromised and the elderly and young children may experience neurological symptoms due to meningitis. Pregnant women should also pay special attention to these symptoms. Gastroenteritis can appear between a few hours and 3 days after consumption, while neurological symptoms may not appear until after 3 months. People who have consumed these products and who have these symptoms are advised to consult a doctor, notifying him of this consumption.

Click to access 2021-12-27-QUESO-DE-CABRA-Delhaize-Lux.pdf

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France – Stuffed Pork Roast – Salmonella

Posted on December 29, 2021 by | Leave a comment

Gov france

Identifying information for the recalled product

  • Product category Food
  • Product sub-category Meats
  • Product brand name Without Brand
  • Names of models or references Tray of a stuffed roast pork (approx. 800 g weight)
  • Product identification
    Lot Dated
    21355-8810 Use-by date 12/29/2021
  • Packaging Black tray of approximately 800 g
  • Start date / End of marketing From 12/22/2021 to 12/27/2021
  • Storage temperature Product to be stored in the refrigerator
  • Health mark FR 13.097.003 CE
  • Geographical sales area Whole France
  • Distributors Fresh (Chaponnay, Draguignan, Houtaud, Belley, Bonneville, Auch, Annemasse, Beauzelle, Nemours, Bayeux, Ambérieu en Bugey, Montargis, Etoile sur Rhône). My Market (St Cloud). Intermarché (Malissol). Savoyard Market (St Alban)

Practical information regarding the recall

  • Reason for recall Salmonella detection
  • Risks incurred by the consumer Salmonella spp (causative agent of salmonellosis)

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Posted in food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Salmonella

Research – Comparisons of Non-thermal Decontamination Methods to Improve the Safety for Raw Beef Consumption

Posted on December 28, 2021 by | Leave a comment

Journal of Food Protection

The object of this study was to examine non-thermal treatments to reduce foodborne pathogens in raw beef. Foodborne-illness pathogens were inoculated in the raw beef. Death rates of foodborne illness pathogens were evaluated by non-thermal decontamination methods(high pressure processing at 500MPa[HPP] for 2min, 5min, and 7min; UV LED radiation at 405nm[UV LED] for 2h, 6h, and 24h; hypochlorous acid water at 100ppm[HAW] for 1min, 3min, and 5min; 2.5% lactic acid[LA] for 1min, 3min, and 5min; modified atmosphere that replaced O2 to CO2 [MAP] for 24h and 48​​h; bio-gel[BG] application for 24h and 48h. Quality characteristics were measured after applying the practical non-thermal decontamination methods. After the treatment of HPP for 7min, inactivity rates were 4.4-6.7Log CFU/g for E. coli, Salmonella, and L. monocytogenes and 1.7Log CFU/g for S. aureus (p <0.05). After the treatment with UV LED for 24h, the reduced cell counts were 0.5, 0.7, and 0.3Log CFU/g for E. coli , Salmonella , and S. aureus, respectively(p <0.05), but no significant reduction for L. monocytogenes. When the beef was treated with HAW was treated for 5min, 0.6Log CFU/g of E. coli, 0.5Log CFU/g of Salmonella, 0.4Log CFU/g of S. aureus , and 0.5Log CFU/g of L. monocytogenes were inactivated. After the beef was treated with LA for 5min, 1.8Log CFU/g of E. coli, 3.0Log CFU/g of Salmonella, 1.3Log CFU/g of S. aureus, and 1.9Log CFU/g of L. monocytogenes were inactivated. MAP for 48h caused the inactivation of 0.3Log CFU/g of E. coli, 0.1Log CFU/g of Salmonella. After treatment of BG for 48h, 0.3Log CFU/g of E. coli and 0.4Log CFU/g of Salmonella were significantly decreased(p <0.05). HPP cooked the beef after 2min of treatment. HAW and BG changed the surface color of the beef, LA reduced the pH of beef (p<0.05). However, UV LED did not cause any changes in the beef quality properties. These results indicates that UV LED can improve the food safety of raw beef.

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Posted in Decontamination Microbial, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research, Salmonella

Research – Detrimental Effect of Ozone on Pathogenic Bacteria

Posted on December 27, 2021 by | Leave a comment

MDPI

Background: Disinfection of medical devices designed for clinical use associated or not with the growing area of tissue engineering is an urgent need. However, traditional disinfection methods are not always suitable for some biomaterials, especially those sensitive to chemical, thermal, or radiation. Therefore, the objective of this study was to evaluate the minimal concentration of ozone gas (O3) necessary to control and kill a set of sensitive or multi-resistant Gram-positive and Gram-negative bacteria. The cell viability, membrane permeability, and the levels of reactive intracellular oxygen (ROS) species were also investigated;

Material and Methods: Four standard strains and a clinical MDR strain were exposed to low doses of ozone at different concentrations and times. Bacterial inactivation (cultivability, membrane damage) was investigated using colony counts, resazurin as a metabolic indicator, and propidium iodide (PI). A fluorescent probe (H2DCFDA) was used for the ROS analyses;

Results: No reduction in the count colony was detected after O3 exposure compared to the control group. However, the cell viability of E. coli (30%), P. aeruginosa (25%), and A. baumannii (15%) was reduced considerably. The bacterial membrane of all strains was not affected by O3 but presented a significant increase of ROS in E. coli (90 ± 14%), P. aeruginosa (62.5 ± 19%), and A. baumanni (52.6 ± 5%);

Conclusion: Low doses of ozone were able to interfere in the cell viability of most strains studied, and although it does not cause damage to the bacterial membrane, increased levels of reactive ROS are responsible for causing a detrimental effect in the lipids, proteins, and DNA metabolism. View Full-Text

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Posted in Decontamination Microbial, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Technology, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Ozone, Pathogen, pathogenic, Pseudomonas, Pseudomonas aeruginosa, Pseudomonas fluorescens, Research, Technology

Belgium – QUESO DE CABRA – Listeria monocytogenes

Posted on December 27, 2021 by | Leave a comment

AFSCA

Recall of Delhaize
Product: QUESO DE CABRA.
Problem: presence of Listeria monocytogenes.

Delhaize asks its customers not to consume and to bring back to the store the products below.

In collaboration with the AFSCA, Delhaize has decided to withdraw these products from the market and to recall them to consumers due to the presence of Listeria monocytogenes.

Product info:

Name: QUESO DE CABRA
Brand: Delhaize
EAN code: 2205473000000 Best
before: 01/03/2022
Marketing period: from 12/23/2021 to 12/24/2021 included

Every day, Delhaize performs hundreds of in-house quality controls to ensure the quality and food safety of its products at all times.

In the meantime, Delhaize has already withdrawn all affected products from the shelves and tightened controls on the product and the supplier. Customers who have purchased this product are asked not to consume it. Customers have the option of returning the product in question to the point of sale where they purchased it. The reimbursement of each affected item is guaranteed.

Other products in the same assortment are not affected and can therefore be consumed safely. Delhaize apologizes for the inconvenience caused.

Advice and information for consumers:

What if you have already purchased the product?

Do not consume the product and return it to your Delhaize store. The products will be refunded to you.

For further information , customers can contact our customer service on the free number 0800/95 713.

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Posted in afsca, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes

Belgium -Italian tiramisu – Listeria monocytogenes

Posted on December 27, 2021 by | Leave a comment

AFSCA

Recall Crelem Bakeries
Product: Italian tiramisu.
Problem: possible presence of Listeria monocytogenes.

In consultation with the FASFC, Crelem Bakeries is withdrawing the Tiramisu Italian product from sale and is reminding consumers of it due to the possible presence of Listeria monocytogenes.

Crelem Bakeries asks its customers not to consume this product and to bring it back to the point of sale.

Product Description

Product Name: Italian Tiramisu
Brand Name: Crelem Bakeries Best before
date (DLC): from 12/28/2021 to 01/03/2022
Sales period: from 12/21/2021 to 12/27/2021
Packaging type: Plastic
jar Weight: 100 g

The product has been sold in several supermarkets and retail stores including Spar, Alvo, etc.

For more information , please contact:

Crelem Bakeries Quality Service
E-mail: Quality@crelembakeries.be

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Posted in afsca, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes

Canada – Various prepared meals sold by certain Osaka and T&T Supermarkets in British Columbia recalled due to Salmonella

Posted on December 27, 2021 by | Leave a comment

CFIA

Summary

Product
Various prepared meals
Issue
Food » Microbial Contamination » Salmonella
What to do

Do not consume the recalled products

Issue

T&T Supermarket Inc. is recalling various prepared meals from the marketplace due to possible Salmonella contamination.

The recalled products have been sold at the following stores in British Columbia:

  • Osaka Supermarket, 1000-3700 No. 3 Road, Richmond, BC
  • T&T Supermarket, 147-4800 Kingsway, Burnaby, BC
  • T&T Supermarket, MAJ1-8311 Lansdowne Road, Richmond, BC
  • T&T Supermarket, 100-19705 Fraser Hwy, Langley, BC

What you should do

  • If you think you became sick from consuming a recalled product, call your doctor
  • Check to see if you have the recalled products in your home
  • Do not consume the recalled products
  • Recalled products should be thrown out or returned to the location where they were purchased

Food contaminated with Salmonella may not look or smell spoiled but can still make you sick. Young children, pregnant women, the elderly and people with weakened immune systems may contract serious and sometimes deadly infections. Healthy people may experience short-term symptoms such as fever, headache, vomiting, nausea, abdominal cramps and diarrhea. Long-term complications may include severe arthritis.

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Posted in CFIA, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Salmonella