Research – Cyclospora Infection: What to Know

Posted on July 5, 2021 by | Leave a comment

WebMD

220px-Cyclospora_cayetanensis_stained

A parasite that’s too tiny to see without a microscope can make you ill if you eat or drink the food or water it fouls. The illness is called a cyclospora infection (or cyclosporiasis), and it can bring on problems like watery diarrhea and stomach pain.

About 15,000 people in the U.S. catch it each year, and outbreaks of the infection have been linked to different kinds of imported fresh produce.

Here’s what you need to know to stay safe and lower your chances of catching this bug.  See at the link above.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, microbial contamination, Microbiological Risk Assessment, Microbiology, Parasite, Protozoan, Research

USA – Tyson Foods Inc. Recalls Ready-To-Eat Chicken Products Due to Possible Listeria Contamination

Posted on July 5, 2021 by | Leave a comment

FSIS USDA

Tyson Foods Inc., a Dexter, Mo. establishment, is recalling approximately 8,492,832 pounds of ready-to-eat (RTE) chicken products that may be adulterated with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The frozen, fully cooked chicken products were produced between December 26, 2020 and April 13, 2021. The products that are subject to recall are listed here. View the labels here.

The products subject to recall bear establishment number “EST. P-7089” on the product bag or inside the USDA mark of inspection. These items were shipped nationwide to retailers and institutions, including hospitals, nursing facilities, restaurants, schools and Department of Defense locations.

On June 9, 2021, FSIS was notified of two persons ill with listeriosis. Working in conjunction with the Centers for Disease Control and Prevention (CDC) and state public health partners, FSIS determined there is evidence linking the Listeria monocytogenes illnesses to precooked chicken produced at Tyson Foods Inc. The epidemiologic investigation identified three listeriosis illnesses, including one death, between April 6, 2021 and June 5, 2021. During routine sample collection, FSIS collected two precooked chicken samples from two establishments that are closely related genetically to Listeria monocytogenes from ill people. One of the samples was collected at Tyson Foods Inc. FSIS is continuing to work with federal and state public health partners to determine if there are additional illnesses linked to these products.

Additional information on the investigation may be found on the Centers for Disease Control and Prevention website.

Consumption of food contaminated with L. monocytogenes can cause listeriosis, a serious infection that primarily affects older adults, persons with weakened immune systems, and pregnant women and their newborns. Less commonly, persons outside these risk groups are affected.

Listeriosis can cause fever, muscle aches, headache, stiff neck, confusion, loss of balance and convulsions sometimes preceded by diarrhea or other gastrointestinal symptoms. An invasive infection spreads beyond the gastrointestinal tract. In pregnant women, the infection can cause miscarriages, stillbirths, premature delivery or life-threatening infection of the newborn. In addition, serious and sometimes fatal infections in older adults and persons with weakened immune systems. Listeriosis is treated with antibiotics. Persons in the higher-risk categories who experience flu-like symptoms within two months after eating contaminated food should seek medical care and tell the health care provider about eating the contaminated food.

FSIS is concerned that some product may be in consumer and institutional freezers. Consumers should not eat these products. Institutions should not serve these products. These products should be thrown away or returned to the place of purchase.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.

Members of the media who have questions regarding the recall can contact Derek Burleson, Communications Manager, Tyson Foods, at (479) 290-6466 or  derek.burleson@tyson.com. Consumers who have questions can contact Tyson Foods customer relations, at (855) 382-3101.

Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or live chat via Ask USDA from 10 a.m. to 6 p.m. (Eastern Time) Monday through Friday. Consumers can also browse food safety messages at Ask USDA or send a question via email to MPHotline@usda.gov. For consumers that need to report a problem with a meat, poultry, or egg product, the online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at https://foodcomplaint.fsis.usda.gov/eCCF/.

Product Images

recall-023-2021-labels.pdf

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Posted in 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, FSIS, Listeria, Listeria monocytogenes, USDA

Hawaii – DEPARTMENT OF HEALTH WARNS PUBLIC NOT TO DRINK RAW MILK

Posted on July 5, 2021 by | Leave a comment

HHG

DOH embargoes unpasteurized goat milk
from various pet store supply and food retailers

HONOLULU – Hawai‘i Department of Health Food Safety Branch inspectors are visiting pet supply stores and food retailers throughout the state and issuing cease and desist notices to those engaged in the illegal sale of unpasteurized goat milk.

An embargo on raw milk products, which are not safe for human consumption, is now in effect. Pet stores or any other retailer that has raw milk in their possession must remove the product from sale immediately and destroy or return the product to their supplier. Failure to do so may result in seizure and fines of up to $10,000 per day.

As of July 1, there were nearly 20 O‘ahu pet stores that were selling the unpasteurized goat milk product. The health department is continuing its inspections today.

Under Hawai‘i law, only Grade A pasteurized milk and milk products may be sold to the final consumer or to restaurants.

“The goat milk is being advertised as ‘pet food,’ but the sale of any form of raw fluid milk is a risk to public health because it is easily diverted for human consumption,” said Peter Oshiro, chief of the Food Safety Branch. “There are many in our community that mistakenly believe that drinking raw milk is healthy, but this is simply untrue.”

Drinking unpasteurized milk is unsafe because it may result in serious illnesses, hospitalizations and even death. Raw milk has the potential to carry and transmit dangerous pathogens including E. Coli, Salmonella, and a host of other bacteria that can cause disease. It is especially dangerous for our keiki, kupuna, or those with weakened immune systems to drink raw milk because they may not be able to fend off these pathogens as a normal healthy individual would.

Drinking raw milk is particularly dangerous because children infected through consumption of raw milk can spread disease through fecal-oral means and cause a serious disease outbreak among other children with whom they come into contact. Raw milk consumption by a few individuals has the potential to negatively impact our community at large by causing an outbreak of disease.

The Food Safety Branch protects and promotes the health of Hawai‘i residents and visitors through education of food industry workers and regulation of food establishments statewide. The branch conducts routine health inspections of food establishments where food products are prepared, manufactured, distributed, or sold. The branch also investigates the sources of foodborne illnesses and potential adulteration; and is charged with the prevention or mitigation of foodborne outbreaks. Health inspectors work with business owners, food service workers, and the food industry to ensure safe food preparation practices and sanitary conditions.

# # #

PDF: Department of Health warns public not to drink raw milk – unpasteurized goat milk product embargoed

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Posted in E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Raw Milk, Salmonella

USA – Listeria Outbreak Linked to Fully Cooked Chicken

Posted on July 5, 2021 by | Leave a comment

FDA

Fast Facts
  • Illnesses: 3
  • Hospitalizations: 3
  • Deaths: 1
  • States: 2
  • Recall: Yes
  • Investigation status: Active
Precooked chicken

Recalled Food

Frozen, fully cooked chicken products, such as chicken strips and diced chicken, and products made with fully cooked chicken, supplied by Tyson Foods Inc.external icon

  • Shipped nationwide to retailers and institutions including hospitals, nursing facilities, restaurants, schools and Department of Defense locations
  • Products include frozen, fully cooked chicken strips, diced chicken, chicken wing sections, and fully cooked pizza with chicken
  • Products were sold under many brands including Tyson, Jet’s Pizza, Casey’s General Store, Marco’s Pizza, and Little Caesars
  • The products subject to recall bear establishment number “EST. P-7089” on the product bag or inside the USDA mark of inspection
  • See the complete list of recalled productsexternal icon, including product and date codes, on the USDA-FSIS website
What Businesses Should Do
  • Do not serve or sell recalled products.
  • Long-term care facilities, hospitals, and other facilities that serve people at higher risk for severe Listeria illness should take extra precautions.
    • Listeria is particularly harmful to people who are 65 years or older, pregnant, or have a weakened immune system.
    • All of the sick people in this outbreak ate foods served at a long-term care facility or hospital.
  • Follow USDA-FSIS’s guidanceexternal icon to prevent the spread and growth of Listeria.
What You Should Do
  • Do not eat any recalled products. Throw them away or return them to where you bought them.
  • Follow these five steps to clean your refrigerator, containers, and surfaces that may have touched the recalled products. Listeria can survive in the refrigerator and can easily spread to other foods and surfaces.
  • Call your healthcare provider right away if you have these symptoms after eating recalled products:
    • If you are pregnant: Fever and muscle aches. Your illness may be mild, but Listeria can cause pregnancy loss or premature birth. It can also cause serious illness or death in newborns.
    • If you are not pregnant: Headache, stiff neck, confusion, loss of balance, and convulsions, in addition to fever and muscle aches.
Symptoms of Listeria Illness
  • Listeria can cause severe illness (known as invasive listeriosis) when the bacteria spread beyond the gut to other parts of the body.
    • Pregnant people, adults 65 years or older, and people with weakened immune systems are at higher risk for severe illness.
  • Symptoms of severe illness usually start 1 to 4 weeks after eating contaminated food. However, symptoms can start as late as 10 weeks after.
    • Pregnant people usually experience only fever, fatigue, and muscle aches. However, Listeria can cause pregnancy loss or premature birth. It can also cause serious illness or death in newborns.
    • People who are not pregnant may experience headache, stiff neck, confusion, loss of balance, and convulsions, in addition to fever and muscle aches.
  • Listeria can also cause common food poisoning symptoms, like diarrhea and fever. People who experience these symptoms usually recover without treatment.
  • For more information about Listeria, see the Listeria Questions and Answers page.
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Investigation Details
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Map
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Timeline
See Also

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Posted in FDA, food bourne outbreak, food contamination, food death, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, Listeria, Listeria monocytogenes, outbreak

UK – Natural Instinct recalls several products containing duck because salmonella has been found in the products

Posted on July 5, 2021 by | Leave a comment

FSA

Natural Instinct Ltd is recalling several dog food products containing duck because salmonella has been found in the products.

Product details

Working Dog Duck
Pack size 1kg and 2x500g
Use by 08 January 2022 15 January 2022 22 January 2022 13 February 2022 20 February 2022 11 March 2022 18 March 2022
Pure Duck
Pack size 1kg and 2x500g
Use by 08 January 2022 15 January 2022 22 January 2022 13 February 2022 20 February 2022 11 March 2022 18 March 2022
Working Dog Puppy
Pack size 1kg and 2x500g
Use by 15 January 2022 22 January 2022 13 February 2022 20 February 2022 11 March 2022
Duck Carcass
Pack size Pack of 2
Use by 08 January 2022 15 January 2022 20 February 2022
Duck Necks
Pack size Pack of 6
Use by 15 January 2022 22 January 2022

Risk statement

The presence of Salmonella in the products listed above.

In humans, symptoms caused by salmonella usually include fever, diarrhoea and abdominal cramps. Infected animals may not necessarily display signs of illness, but symptoms can include diarrhoea.

Action taken by the company

Natural Instinct is recalling the above products. Point of sale notices will be displayed in all retail stores that are selling these products. These notices explain to customers why the products are being recalled and tell them what to do if they have bought the product.

Our advice to consumers

(Pet owners) If you have bought any of the above products do not use them. Instead, return them to the store from where they were bought for a full refund. When handling and serving raw pet food it is always advised to clean utensils and feeding bowls thoroughly after use. Consumers should wash hands thoroughly after handling raw pet food, bowls, utensils or after contact with the faeces of animals. Raw pet food should be stored separately from any food (especially ready to eat foods). Care should be taken when defrosting to avoid cross contamination of foods and surfaces.

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Research – Effect of Gaseous Ozone on Listeria monocytogenes Planktonic Cells and Biofilm: An In Vitro Study

Posted on July 4, 2021 by | Leave a comment

MDPI

Among food-borne pathogens, Listeria monocytogenes continues to pose concerns to food business operators due to its capacity to form biofilm in processing environments. Ozone may be an eco-friendly technology to control microbial contaminations, but data concerning its effect on Listeria monocytogenes biofilm are still limited. In this study, the effect of gaseous ozone at 50 ppm on planktonic cells and biofilm of reference and food-related Listeria monocytogenes strains was evaluated. Ozone caused a reduction in microbial loads of 3.7 ± 0.4 and 3.9 ± 0.4 Log10 CFU/mL after 10 and 30 min, respectively. A complete inactivation of planktonic cells after 6 h of treatment was observed. Biofilm inhibition and eradication treatments (50 ppm, 6 h) resulted in a significant decrease of the biofilm biomass for 59% of the strains tested, whilst a slight dampening of live cell loads in the biofilm state was observed. In conclusion, gaseous ozone is not sufficient to completely counteract Listeria monocytogenes biofilm, but it may be useful as an additional tool to contrast Listeria monocytogenes free-living cells and to improve the existing sanitization procedures in food processing environments. View Full-Text

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Posted in Biofilm, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Safety, Food Testing, Listeria, Listeria monocytogenes, Research

Research – Genetic diversity and pathogenic potential of Shiga toxin-producing Escherichia coli (STEC) derived from German flour

Posted on July 4, 2021 by | Leave a comment

Science Direct

Abstract

Shiga toxin-producing Escherichia coli (STEC) can cause severe human illness, which are frequently linked to the consumption of contaminated beef or dairy products. However, recent outbreaks associated with contaminated flour and undercooked dough in the United States and Canada, highlight the potential of plant based food as transmission routes for STEC. In Germany STEC has been isolated from flour, but no cases of illness have been linked to flour.

In this study, we characterized 123 STEC strains isolated from flour and flour products collected between 2015 and 2019 across Germany. In addition to determination of serotype and Shiga toxin subtype, whole genome sequencing (WGS) was used for isolates collected in 2018 to determine phylogenetic relationships, sequence type (ST), and virulence-associated genes (VAGs).

We found a high diversity of serotypes including those frequently associated with human illness and outbreaks, such as O157:H7 (stx2c/d, eae), O145:H28 (stx2a, eae), O146:H28 (stx2b), and O103:H2 (stx1a, eae). Serotypes O187:H28 (ST200, stx2g) and O154:H31 (ST1892, stx1d) were most prevalent, but are rarely linked to human cases. However, WGS analysis revealed that these strains, as well as, O156:H25 (ST300, stx1a) harbour high numbers of VAGs, including eae, nleB and est1a/sta1.

Although STEC-contaminated flour products have yet not been epidemiologically linked to human clinical cases in Germany, this study revealed that flour can serve as a vector for STEC strains with a high pathogenic potential. Further investigation is needed to determine the sources of STEC contamination in flour and flour products particularly in regards to these rare serotypes.

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Posted in E.coli O103, E.coli O145, E.coli O157, E.coli O157:H7, eae, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Research, STEC, STEC E.coli, STX 1, STX 2

Research – Behavior of Listeria monocytogenes and Other Microorganisms in Sliced Riojano Chorizo (Spanish Dry-Cured Sausage) during Storage under Modified Atmospheres

Posted on July 4, 2021 by | Leave a comment

MDPI

Sliced ready-to-eat meat products packaged under modified atmospheres are often marketed since they cover consumer demands. The slicing process could be a potential risk for consumers since contamination with Listeria monocytogenes could occur during this stage. The current study evaluated the behavior of L. monocytogenes and other microorganisms in commercial sliced Riojano chorizo. This meat product was sliced and inoculated with L. monocytogenes (3.5 log CFU/g) before packaging under different atmospheres (air, vacuum, 100% N2, 20% CO2/80% N2 and 40% CO2/60% N2) and stored at 4 °C for up to 60 days. Samples were taken on days 0, 7, 21, 28 and 60 of storage. L. monocytogenes, mesophiles, Enterobacteriaceae, lactic acid bacteria, Micrococcaceae, molds and yeast counts were evaluated. Additionally, water activity, humidity and pH were determined. L. monocytogenes counts decreased in inoculated sliced chorizo during storage. Packaging conditions and day of storage influenced microbial counts. After 60 days, a significant reduction (p ≤ 0.05) in the initial Listeria contamination levels (3.5. log CFU/g) between 1.1 and 1.46 logarithmic units was achieved in the sausages packaged in modified atmosphere. The highest reductions were observed in slices packaged in 40% CO2/60% N2 after 60 days of storage at 4 °C. View Full-Text

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Posted in Microbiology, Listeria, Listeria monocytogenes, Enterobacteriaceae, Research, Moulds, Food Microbiology, Food Micro Blog, Yeasts, mold, Food Microbiology Blog, microbial contamination, Food Microbiology Research, Food Microbiology Testing, Microbiological Risk Assessment

Research – Significance of Sodium Bisulfate (SBS) Tempering in Reducing the Escherichia coli O121 and O26 Load of Wheat and Its Effects on Wheat Flour Quality

Posted on July 3, 2021 by | Leave a comment

MDPI

The occurrence of recalls involving pathogenic Escherichia coli-contaminated wheat flours show the need for incorporating antimicrobial interventions in wheat milling. The objectives of this study were to assess the efficacy of sodium bisulfate (SBS) tempering in reducing E. coli O121 (ATCC 2219) and O26 (ATCC 2196) wheat load and to evaluate the impact of effective (≥3.0 log reductions) SBS treatments on wheat flour quality. Wheat grains were inoculated with E. coli (~6 log CFU/g) and tempered (17% moisture, 24 h) using the following SBS concentrations (%wheat basis): 0, 0.5, 0.75, 1.0, 1.25, and 1.5% SBS. Reductions in E. coli O121 and O26 wheat load at different time intervals (0.5, 2, 6, 12, 18, and 24 h) during tempering were evaluated. The addition of SBS during tempering resulted in E. coli (O121 and O26) log reductions of 2.0 (0.5% SBS) to >4.0 logs (1.5% SBS) (p ≤ 0.05). SBS tempering (1.25 and 1.5% SBS) produced acidic wheat flours (pH = 4.51–4.60) but had comparable wheat flour properties in terms of composition, dough, and bread-making properties relative to the control (0% SBS). SBS tempering reduced the E. coli O121 and O26 load of wheat after tempering with minimal effects on wheat flour quality. View Full-Text

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Posted in E.coli, E.coli O121, E.coli O26, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Technology, microbial contamination, Microbiological Risk Assessment, Microbiology, Research, Technology

Vietnam Research – Microbiological safety of ready-to-eat foods in hospital and university canteens in Hanoi, Vietnam

Posted on July 2, 2021 by | Leave a comment

Journal of Food Protection

The aim of this study is to analyze and document the microbiological safety and quality of ready-to-eat foods in hospital and university canteens in Hanoi, Vietnam. A total of 420 ready-to-eat food products from 21 canteens were sampled in July 2018 and May 2019. The ratio of samples exceeding the unsatisfactory level for Total Plate Count (TPC) was 31%. Escherichia coli, Listeria and Staphylococcus aureus were detected in 35 (8.3%), 99 (24%), 46 (11%) samples, with 3%, 10% and 0% exceeding the unsatisfactory level, respectively. The Total Plate Count (TPC), Listeria, Bacillus cereus, E. coli, S. aureus ranged from below detection limit to 5×10 9 , 4.6×10 5 , 6.2×10 3 , 3.4×10 3 , 7.6×10 3 CFU/g, respectively. Listeria monocytogenes was isolated from 3/420 samples (0.7%). In addition, there were 21 out of 410 samples (5%) contaminated with Salmonella. Overall, our data indicate frequent problems with the microbiological quality and safety of these canteen foods in Hanoi, and provide a baseline measurement that will allow environmental health officers and food microbiologists to develop targeted intervention strategies to reduce the economical and public health risk associated with these foods.

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Posted in Bacillus, Bacillus cereus, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Research, Salmonella, Staphylococcus aureus