FoodWorld

Research – Poultry study points to genes linked to food bug – Campylobacter.

Posted on June 16, 2021 by KSW | Leave a comment

Campylobacter kswfoodworld

Variation in the response of chickens to Campylobacter helps identify key genes that may provide resistance to infection.

Research has identified genes in chickens that could offer resistance to harmful bacteria commonly found in poultry and could inform ways to limit the risk of associated food poisoning in people.

The study, led by a team from the Roslin institute, has identified a large number of genes in chicken guts that may determine whether the birds are resistant to Campylobacter.

The insights could inform research towards breeding chickens that are less likely to carry Campylobacter bacteria, and so limit the risk to poultry consumers.

Leave a comment

Posted in Campylobacter, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Research

New Zealand – Salmonella Outbreak

Posted on June 16, 2021 by KSW | Leave a comment

Food Safety News

Officials in New Zealand are investigating a Salmonella outbreak that has sickened 35 people so far this year.

Salmonella Enteritidis sequence type 11 (ST 11) was first detected in 2019 in an outbreak traced to a restaurant in the Auckland region. Since May 2019, the number of patients associated with this strain is 101 and from 2019 it has been found in four other outbreaks.

The majority of people sick from January to April this year live in the Auckland region, according to the Institute of Environmental Science and Research (ESR).

New Zealand Food Safety found Salmonella Enteritidis at an Auckland poultry farm and there has been a rise in infections caused by this strain of Salmonella despite attempts to prevent contaminated eggs reaching consumers.

Leave a comment

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

British Virgin Islands- Ciguatera increase

Posted on June 16, 2021 by KSW | Leave a comment

Food Safety News

Authorities in the British Virgin Islands have issued a warning after a surge in Ciguatera fish poisoning (CFP) within the past few weeks.

Cases until the week of June 6 were sporadic, but within three weeks there have been eight confirmed infections with other suspected cases also being investigated.

National Epidemiologist Harmony Massiah said CFP is not uncommon in tropical and sub-tropical areas and is mainly associated with consumption of big coral reef fish like snapper, bass and perch that have accumulated ciguatoxin in the body.

Larger fish will have higher amounts of the toxin. Contaminated fish cannot be identified by appearance and the toxin cannot be destroyed by cooking or freezing.

Leave a comment

Posted in Algal Toxin, Biotoxin, Ciguatera, Ciguatera Poisoning, food contamination, food handler, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Temperature Abuse, Food Testing, Food Toxin, Toxin

Denmark – Risk of mold in wheat buns with vanilla cream

Posted on June 16, 2021 by KSW | Leave a comment

DVFA

Pågen A / S is recalling Pågen Vanillas, as mold has been found in the product following a number of consumer inquiries.

Recalled Foods , Published: June 15, 2021

What foods:
Pågen Vanilla (see picture here )
Net Contents: 220g
Expiry date: 29.06.2021-07.07.2021
EAN number: 7311070006230

Sold at:
The product is sold in grocery stores throughout the country.

Company recalling:
Pågen A / S

Reason:
After receiving a number of consumer inquiries, the company has established that there is a risk of mold in the products with the mentioned expiry dates.

Risk:
Mold formation makes the product unfit for human consumption.

Advice for consumers: The Danish
Veterinary and Food Administration advises consumers to deliver the product back to the store where it was purchased or to discard it.

Leave a comment

Posted in DVFA, food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, food recall, Food Safety, Food Safety Alert, Food Spoilage, Food Testing, mold, Mold Toxin, Mould Toxin, Moulds

Research – Escherichia coli Survival on Strawberries and Unpacked Romaine Lettuce Washed Using Contaminated Water

Posted on June 16, 2021 by KSW | Leave a comment

MDPI

A number of foodborne outbreaks have occurred in the past decade, with higher incidences associated with romaine lettuce and strawberries. Contaminated agricultural water has been reported as the source of microbial contamination in most of these outbreaks. Maintaining the adequate and sanitary quality (0 E. coli/100 mL) of agricultural water can be challenging during post-harvest operations such as washing. The study focused on the attachment of generic E. coli (Rifampicin resistant) onto romaine lettuce and strawberries, mimicking the produce wash step. The produce was washed with contaminated water, air-dried, and stored in display units for 7 days. The produce was sampled randomly each day and analyzed for the surviving E. coli count. The results indicated that E. coli can survive in both lettuce and strawberries over extended periods. A survival population of 2.3 log CFU/cm² (day 8) was observed on lettuce with an initial population of 2.8 log CFU/cm² (day 0). On strawberries, the population reduced from 3.0 (day 0) to 1.7 log CFU/cm² (day 7), with an initial E. coli concentration of approx. 6 log CFU/mL in the wash water. Strawberry leaves had a higher attachment of E. coli than the fruit (p < 0.05). In conclusion, romaine lettuce and strawberries washed with contaminated water can cause an outbreak affecting consumers and public health. View Full-Text

Leave a comment

Posted in Contaminated water, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Research, Water, water microbiology, Water Safety

Research – Prevalence, Antibiogram and Genetic Characterization of Listeria monocytogenes from Food Products in Egypt

Posted on June 15, 2021 by KSW | Leave a comment

MDPI

World Health Organization classified Listeria monocytogenes as a major notable foodborne pathogen associated with high mortality and hospitalization. The study reports the prevalence, antibiogram, virulence determination and genetic characterization of L. monocytogenes from different food products. A total of 250 food samples, fifty samples each from raw milk, ice cream, minced meat, fish fillet and sausage were collected from the Menoufiya governorate in Egypt. L. monocytogenes was detected in 17 (6.8%) of the tested food samples including minced meat (14%), fish fillet (8%), sausage (6%) and raw milk (6%). The antimicrobial susceptibility assay of 17 L. monocytogenes isolates against seventeen antibiotics belonging to eight antibiotics classes revealed a high susceptibility to norfloxacin (82.3%), amoxicillin-clavulanic acid (76.4%), cefotaxime (70.5%), erythromycin (64.6%), amoxicillin (64.6%), gentamicin (58.7%) and vancomycin (58.7%). While, high resistance was observed against oxytetracycline (76.4%), trimethoprim-sulfamethoxazole (76.4%), chloramphenicol (70.5%), doxycycline (64.6%), levofloxacin (41.2%) and azithromycin (41.2%). Of note, all L. monocytogenes isolates were multidrug-resistant. The multiplex PCR successfully amplified L. monocytogenes in all tested isolates. Screening of the five virulence-related genes revealed the hlyA and iap as the most prevalent genes followed by actA gene, however, the inlA and prfA genes were not detected in any of the studied isolates. The partial 16S rRNA gene sequencing of three L. monocytogenes isolates showed a high nucleotide similarity (99.1–99.8%) between the study isolates and various global clones, and phylogenetic analysis clustered these L. monocytogenes strains with other Listeria species including L. welshimeri, L. seeligeri and L. innocua. This study demonstrates the impact of L. monocytogenes as a major contaminant of various food products and suggests more attention to the awareness and hygienic measures in the food industry. View Full-Text

Leave a comment

Posted in Antibiotic Resistance, Antimicrobials, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Research

Research – Occurrence of Human Enteric Viruses in Shellfish along the Production and Distribution Chain in Sicily, Italy

Posted on June 15, 2021 by KSW | Leave a comment

MDPI

Contamination of bivalve mollusks with human pathogenic viruses represents a recognized food safety risk. Thus, monitoring programs for shellfish quality along the entire food chain could help to finally preserve the health of consumers. The aim of the present study was to provide up-to-date data on the prevalence of enteric virus contamination along the shellfish production and distribution chain in Sicily. To this end, 162 batches of mollusks were collected between 2017 and 2019 from harvesting areas, depuration and dispatch centers (n = 63), restaurants (n = 6) and retail stores (n = 93) distributed all over the island. Samples were processed according to ISO 15216 standard method, and the presence of genogroup GI and GII norovirus (NoV), hepatitis A and E viruses (HAV, HEV), rotavirus and adenovirus was investigated by real-time reverse transcription polymerase chain reaction (real-time-RT PCR), nested (RT)-PCR and molecular genotyping. Our findings show that 5.56% of samples were contaminated with at least one NoV, HAV and/or HEV. Contaminated shellfish were sampled at production sites and retail stores and their origin was traced back to Spain and several municipalities in Italy. In conclusion, our study highlights the need to implement routine monitoring programs along the whole food chain as an effective measure to prevent foodborne transmission of enteric viruses. View Full-Text

Leave a comment

Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Safety, Food Testing, Food Virus, Hepatitis A, Hepatitis E, Norovirus, Research, Rotavirus, Virus

USA – Empire Fruit recalls cherry juice because of Listeria concerns

Posted on June 15, 2021 by KSW | Leave a comment

Food Safety News

Empire Fruit Inc. of Othello, WA, is recalling “SCORE Montmorency Tart Cherry Juice” because of a potential Listeria monocytogenes contamination.

The recalled product was distributed to customers in Auburn and Basin City, WA.

The recall was initiated after a routine inspection conducted by the Washington State Department of Agriculture (WSDA) revealed that two batches of SCORE Montmorency Tart Cherry Juice were not adequately pasteurized.

There is concern that consumers may have the juice in their homes because of its long shelf life. The recalled product was sold in 16-ounce plastic bottles with the best-by dates of 2/15/2022 and 2/16/2022.

As of the posting of this recall, there are no known illnesses associated with the recalled product.

Leave a comment

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, Listeria, Listeria monocytogenes

France – Product recall: Various GAST brand meats – Salmonella

Posted on June 15, 2021 by KSW | Leave a comment

Oulah

ENCOUNTERED PROBLEM

Suspicion of presence of salmonella

PROPOSED SOLUTION

People who may have this product are asked not to consume it and to return it to the point of sale where it was purchased.

Foodborne illness caused by salmonella results in gastrointestinal disturbances, diarrhea, vomiting and abdominal pain, often accompanied by fever; these symptoms may be more severe in young children, immunocompromised individuals and the elderly. The incubation period can range from 6 to 72 hours.
People who have consumed the products mentioned below and who have these symptoms are invited to consult their doctor, notifying him of this consumption.

FURTHER INFORMATION

▸ Affected products

Product	Bar code	DLC
COOKED CERVELAS 250G	3411320133410	between 06/12/2021 and 07/01/2021
	3411320133441	between 06/12/2021 and 07/22/2021
RACK OF SMOKED PORK	3411320016355	between 06/12/2021 and 06/20/2021
CERVELAS COOKED RADIUS CUT	3411320057433	between 06/12/2021 and 06/20/2021
	3411320133434	between 06/12/2021 and 06/20/2021
SUPERIOR STEWED COOKED HAM (BONE FORM) -CODE 16628 CUT SHELF	3411320057174	between 06/12/2021 and 06/20/2021
SUPERIOR STEWED COOKED HAM (BONE FORM) -RA CUT RADIUS	3411320190307	between 06/12/2021 and 06/20/2021
COOKED PORK SHOULDER RADIUS CUT	3411320021380	between 06/12/2021 and 06/20/2021
SUPERIOR STEWED COOKED HAM – CODE 16618 CUT SHELF	3411320021410	between 06/12/2021 and 06/20/2021
VACUUM COOKED HAM X1		between 06/12/2021 and 07/22/2021
COOKED HAM ON THE BONE UPPER CUT RADIUS	3411320166050	between 06/12/2021 and 06/20/2021
SUPERIOR COOKED HAM WHOLE RADIUS CUT	3411320017369	between 06/12/2021 and 06/20/2021
SUPERIOR COOKED HAM IN HALF	3411320057266	between 06/12/2021 and 06/20/2021
SUPERIOR COOKED HAM SMOKED RADIUS CUT	3411320166494	between 06/12/2021 and 06/20/2021
SUPERIOR COOKED HAM WITH SLICING BONE CUT RADIUS	3411320166074	between 06/12/2021 and 06/20/2021
SUPERIOR COOKED HAM MOLD DD RA- CODE 19031 CUT RADIUS	3411320190314	between 06/12/2021 and 06/20/2021
JESUS COOKED SMOKED RAY CUP	3411320057471	between 06/12/2021 and 06/20/2021
JESUS COOKED RAY CUT	3411320017178	between 06/12/2021 and 06/20/2021
LANGUAGE IN JELLY 2KG CUT RADIUS	3411320017284	between 06/12/2021 and 06/20/2021
LANGUAGE IN JELLY 2 SLICES	3411320111678	between 06/12/2021 and 06/30/2021
	3391380362114	between 06/12/2021 and 07/02/2021
ROUND SPOOL OLIVE MEDALLION PASTE	3411320057280	between 06/12/2021 and 06/20/2021
	3411320016270	between 06/12/2021 and 06/20/2021
RAYON CUT CAMPAIGN PASTE	3411320017604	between 06/12/2021 and 06/20/2021
2-SLICE PISTACHIO ROLL HEAD	3411320111654	between 06/12/2021 and 06/30/2021
	3411320503114	between 06/12/2021 and 06/30/2021
SAUCISSON COOKED WITH NATURE AND SMOKED GARLIC RAY CUT	3411320057488	between 06/12/2021 and 06/20/2021
	3411320021496	between 06/12/2021 and 06/20/2021
	3411320021731	between 06/12/2021 and 06/20/2021
ROAST COOKED PORK	3411320057204	between 06/12/2021 and 06/20/2021
	3411320017512	between 06/12/2021 and 06/20/2021
	3411320021373	between 06/12/2021 and 06/20/2021
	3411320016751	between 06/12/2021 and 06/20/2021
4-SLICE BAKED ROLLED BREAST	3411320501196	between 06/16/2021 and 06/30/2021
FULL BAKED ROLLED CHEST CUT RADIUS	3411320016744	between 06/12/2021 and 06/20/2021
	3411320122858	between 06/12/2021 and 06/20/2021
COOKED RAYON CUT SMOKED PORK BREAST	3411320016379	between 06/12/2021 and 06/20/2021
COUNTRY PASTA – CODE 17743 CUT RADIUS	3411320177438	between 06/12/2021 and 06/20/2021
4-SLICE SUPERIOR COOKED ROASTER	3411320111661	Lot: 21154 DLC: 06/29/2021
		Lot: 21147 BBE : 06/25/2021
		Lot: 21159 DLC: 07/01/2021
		Lot: 21147 DLC: 06/28/2021
		Lot: 21138 DLC: 06/21/2021
		Lot: 21138 DLC: 06/12/2021
		Lot: 21138 DLC: 06/17/2021
		Lot: 21147 DLC: 06/23/2021
		Lot: 21147 DLC: 06/23/2021
		Lot: 21147 DLC: 06/26/2021
		Lot: 21154 DLC: 06/29/2021
		Lot: 21138 DLC: 06/17/2021
		Lot: 21138 DLC: 06/23/2021
		Lot: 21147 DLC: 06/30/2021
		Lot: 21147 DLC: 06/24/2021
		Lot: 21138DLC: 06/16/2021
SUPERIOR COOKED HAM WHOLE LE REVARD RAYON CUT	3411320017154	between 06/12/2021 and 06/20/2021
COOKED GAMBETTE	3411320166760	between 06/12/2021 and 06/20/2021
SUPERIOR COOKED HAM LE GABELOU 10 SLICES AND 20 SLICES	3411320504074	between 06/14/2021 and 06/25/2021
	3411320504098	between 06/14/2021 and 06/25/2021
ROLL HEAD LYONNAISE PISTACHEE ROLL HEAD 1/2 MOON ROLL HEAD WITHOUT SHELF CUT RADIUS	3411320017277	between 06/12/2021 and 06/20/2021
	3411320017307	between 06/12/2021 and 06/20/2021
	3411320057990	between 06/12/2021 and 06/20/2021
	3411320057969	between 06/12/2021 and 06/20/2021
DUCK PASTE 400G RABBIT PASTE 400G	3411320177469	Lot: 21130 BBE: 06/23/2021
	3411320177469	Lot: 21137 DLC: 06/29/2021
	3411320177445	Lot: 21137 DLC: 06/29/2021
	3411320177445	Lot: 21130 BBE: 06/23/2021
	3411320177445	Lot: 21158 BBE : 07/20/2021

▸ Health mark
FR69273009CE

▸ Consumer service contact
0472284573

▸ Source
SOCIETE NOUVELLE GAST

Leave a comment

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

Canada – Notice not to consume ground beef and pork sold by Fouquet Morel inc. – E.coli O157

Posted on June 15, 2021 by KSW | Leave a comment

MAPAQ

QUEBEC, June 14, 2021 / CNW Telbec / – The Ministry of Agriculture, Fisheries and Food (MAPAQ), in collaboration with Fouquet Morel Inc., located at 730, boulevard des Récollets, in Trois -Rivers, advise the population not to consume the products indicated in the table below, as these foods are likely to contain the bacterium E. coli O157.

Product name	Format	Packing date	Retention deadline
“Extra lean ground beef”	Variable	“Emb. : 2021JN07 “	N / A
“90% lean ground beef”
“Medium-lean ground beef 85%”
“Lean ground pork”

The products that are the subject of this advisory were packaged on June 7, 2021 and have been offered for sale only at the establishment identified above. They were packaged in trays of transparent plastic wrap. They were offered in a refrigerated state. The product label includes, in addition to their name, the words “Fouquet Morel – The real pleasures of the table”.

The operator is voluntarily recalling the products in question. He agreed with MAPAQ to disseminate this warning as a precautionary measure. In addition, people who have any of these products in their possession are advised not to consume it. They must return it to the establishment where they bought it or throw it away.

It should be noted that proper cooking of meat destroys the E. coli O157 bacteria in all cases. Preparing ready-made meals, such as spaghetti sauce, shepherd’s pie, or meat pie, requires a fairly long cooking time and a temperature high enough to destroy the bacteria.

Food contaminated with E. coli O157 may not look or smell spoiled, but eating such foods can cause serious illness or death. They are manifested by diarrhea and abdominal pain, often accompanied by blood in the stool. These symptoms usually appear two to ten days after eating a contaminated food. Nausea, vomiting and sometimes fever can be associated with it. When these symptoms appear, it is strongly recommended to consult a doctor without delay. Most symptoms go away within five to ten days.

To date, it should be indicated that a case of illness has been reported to MAPAQ and that it could be associated with the consumption of this category of food.