Research – Burying or burning garbage boosts airborne bacteria, antibiotic resistance genes

Science Daily

Municipal solid waste is trash — such as plastic, food scraps and lawn clippings — that goes into garbage bins and doesn’t get recycled. Most of this waste is buried in landfills or is incinerated. Now, researchers reporting in ACS’ Environmental Science & Technology have shown that when disposed of in this way, municipal solid waste can be an important source of antibiotic-resistance genes in the air.

Residual antibiotics from discarded medications and other products can end up in municipal solid waste. Some microbes in the garbage are resistant to those antibiotics, and they can spread resistance genes to other bacteria, allowing them to survive in the presence of these drugs. But scientists hadn’t studied whether treating the garbage through incineration or landfilling releases these bacteria and genes into the air, where people or animals could breathe them in. So Yi Luo, Xiangdong Li and colleagues wanted to investigate the bacterial community and associated antibiotic-resistance genes in the municipal solid waste treatment system of Changzhou, a city in eastern China.


Research – Root Cause Analyses Are ‘Critical to Preventing Foodborne Illnesses’

PEW Trusts

When foodborne illnesses are linked to products regulated by the Food and Drug Administration, the agency’s top priority is limiting harm to consumers with swift removal of unsafe items from the market. But FDA’s work doesn’t end there. The agency increasingly uses an investigative approach called root cause analysis (RCA) to identify how and why dangerous bacteria or other pathogens contaminated specific products and what steps could help businesses prevent a recurrence of these problems. The FDA publicly shares findings and recommended corrective actions from each RCA so that food growers and manufacturers across an industry can apply them to their food safety systems.

Frank Yiannas, deputy commissioner for food policy and response, heads FDA’s efforts to reduce food contamination risks and respond to foodborne outbreaks. He spoke with The Pew Charitable Trusts about the importance of RCA in this work and cited a new Pew report that offers guidance for effective analyses to food companies and government agencies. His responses have been edited for clarity and length.

Canada -Food Recall Warning – Fromagerie Blackburn brand Le Napoléon – Firm Cheese recalled due to Listeria monocytogenes


Recall details

Ottawa, March 26, 2020 – Fromagerie Blackburn is recalling Fromagerie Blackburn brand Le Napoléon – Firm Cheese from the marketplace due to possible Listeria monocytogenes contamination. Consumers should not consume the recalled products described below.

Consumers who are unsure if they have purchased the affected products are advised to contact their retailer.

Recalled product

Brand Product Size UPC Codes
Fromagerie Blackburn Le Napoléon – Firm Cheese 130 g 6 28504 56410 3 Best Before 10JL20
Fromagerie Blackburn Le Napoléon – Firm Cheese Variable weight Starts with 0 200015 All units sold up to and including March 26, 2020

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. Recalled products should be thrown out or returned to the store where they were purchased. Food contaminated with Listeria monocytogenes may not look or smell spoiled but can still make you sick. Symptoms can include vomiting, nausea, persistent fever, muscle aches, severe headache and neck stiffness. Pregnant women, the elderly and people with weakened immune systems are particularly at risk. Although infected pregnant women may experience only mild, flu-like symptoms, the infection can lead to premature delivery, infection of the newborn or even stillbirth. In severe cases of illness, people may die.


This recall was triggered by the company. The Canadian Food Inspection Agency (CFIA) is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.

The CFIA is verifying that industry is removing the recalled products from the marketplace.


There have been no reported illnesses associated with the consumption of these products.

Product photos

Printer ready version of photos

  • Fromagerie Blackburn Le Napoléon – Firm Cheese – 130 grams (back)
  • Fromagerie Blackburn Le Napoléon – Firm Cheese – 130 grams (Best Before Date)
  • Fromagerie Blackburn Le Napoléon – Firm Cheese – 130 grams (front)
  • Fromagerie Blackburn Le Napoléon – Firm Cheese – Variable weight (UPC)
  • Fromagerie Blackburn Le Napoléon – Firm Cheese – Variable weight (front)

Research – Careful with the Salmonella if you eat rattlesnake meat

Barf blog

Diamond Back Rattle Snake


Ingestion of rattlesnake meat has been previously studied in populations residing in the United States- Mexico border region. Few case reports have shown a link between consuming rattlesnake meat with Salmonella bacteremia. We are describing a unique case of Salmonella IE in a patient ingesting rattlesnake meat. This case presents an opportunity for physicians to recognize rare sources of IE by looking deep into cultural exposures and practices.


Germany – Survey finds low Campylobacter knowledge in Germany

Food Safety News 

Consumer knowledge in Germany of Toxoplasma was better than that of Campylobacter, according to a recent report on a study.

Researchers surveyed 1,008 consumers in August 2017 in Germany via an online panel on Campylobacter, Salmonella and Toxoplasma and transmissibility via meat. The questionnaire had 43 questions in five sections.

Consumers were most informed about Salmonella and general knowledge of Toxoplasma is better than Campylobacter. Campylobacter, despite its high incidence in Germany, was largely unknown to consumers.

With almost 70,000 confirmed cases in 2017, Campylobacter is the main bacterial infection causing diarrhoeal disease reportable in Germany. Second was salmonellosis with 14,269 confirmed infections. Only seven cases of congenital human toxoplasmosis were confirmed in 2017.

A previous survey by the German Federal Institute for Risk Assessment (BfR) found only 28 percent of people had heard of Campylobacter.

Research – Scale‐up model of forced air‐integrated gaseous chlorine dioxide for the decontamination of lowbush blueberries

Wiley Online 

Gaseous chlorine dioxide (ClO2) is a promising sanitizer for frozen products because of its efficacy under nonthermal and waterless conditions. A major knowledge gap exists between laboratory trials and effectiveness at the industrial scale. To address this, a pilot study implementing a pallet‐sized fumigation container (60 harvest totes) was designed for gaseous ClO2. Fifty kilograms of blueberries were exposed to initial dose of 57.46 mg/L, representing a treatment of 2.35 mg/g of blueberries. Blueberries remained enclosed for 10 hr. Reduction of all viable cells, coliforms, yeasts, and molds were measured by plating treated samples on Tryptic Soy Agar, Violet Red Bile Agar, and Dichloran Rose Bengal Chloramphenicol Agar and compared to untreated controls. The results demonstrate that a significant reduction of 1.5 log CFU/g can be achieved against coliforms after ClO2 exposure. Our findings demonstrate a cost‐effective procedure that could be adapted to commercial processing.

RASFF Alerts – Salmonella – Chicken MDM – Dried Black Mulberry – Chicken Thighs – Sesame Seeds – Paprika Powder – Black Pepper – Chilled Turkey Neck Skin – Frozen Beef Steaks – Minced Chicken Breasts – Half Chicken Breasts – Marinated Chicken – Paprika – Poultry Meat – Chilled Fillet Americain – Sesame Seeds


RASFF – Salmonella (presence /25g) in frozen chicken MDM from Poland in Bulgaria

RASFF – Salmonella enterica ser. Agona (presence /25g) in dried black mulberry from Afghanistan in Finland

RASFF – Salmonella (presence /25g) in frozen chicken thighs from Germany in Italy

RASFF – Salmonella (presence /25g) in white sesame seeds from Sudan, via the United Arab Emirates in Italy

RASFF – Salmonella (presence /25g) in paprika powder from China in Spain

RASFF – Salmonella (presence /25g) in black pepper from Brazil in the Netherlands

RASFF – Salmonella (in 5 out of 5 samples /25g) in chilled turkey neck skin from Poland in Poland

RASFF – Salmonella (in 1 out of 5 samples /25g) in frozen beef steaks from Uruguay in Spain

RASFF – Salmonella enterica ser. Infantis (in 3 out of 5 samples /25g) in frozen minced chicken breasts from Hungary in France

RASFF – Salmonella (in 3 out of 5 samples /25g) in frozen salted half chicken breasts from Brazil in the UK

RASFF – Salmonella enterica ser. Newport (in 5 out of 5 samples /25g) in frozen marinated chicken inner fillets from Poland in Italy

RASFF – Salmonella (presence /25g) in paprika (Capsicum spp.) from China in Spain

RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in chilled poultry meat from Poland in Poland

RASFF – Salmonella (present /25g) in chilled filet americain from the Netherlands in the Netherlands

RASFF – Salmonella (presence /25g) in sesame seeds from Ethiopia in the Netherlands