Belgium – Organic rye from the Pit & Pit brand – Ochratoxin A

Posted on April 22, 2024 by | Leave a comment

AFSCA

Pit & Pit organic rye

In agreement with the FASFC, Pit & Pit is withdrawing the “Organic Rye” product from the Pit & Pit brand from sale and recalling it from consumers due to excessively high levels of ochratoxin A.

Pit & Pit asks its customers not to consume this product and to return it. A free return label can be requested by sending an email with the photo of the label to help@pit-pit.com. Upon receipt of the return, the product will be refunded to you.

Product Description :

Product name: Organic rye
Brand: Pit & Pit
Type of packaging: transparent bag
Expiration date (DDM): 04/30/2024 – 09/30/2024
Weight and batch numbers:
1kg – Lot s : LUVZFWZL9, LUW4IC94L, LUX2U3XHO, LUZLHHA62, U1ZHWGL5, LV3UIT0DA, LUW4IC94L
The product was sold online, via the website http://www.pit-pit.com.

For any further information , please contact: help@pit-pit.com.

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Posted in afsca, Aspergillus Toxin, 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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin

USA – FSIS Issues Public Health Alert for Ground Beef Products Due to Possible E. Coli O157:H7 Contamination

Posted on April 22, 2024 by | Leave a comment

FSIS USDA

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is issuing a public health alert for ground beef products that may be contaminated with E. coli O157:H7. FSIS is issuing this public health alert to ensure that consumers are aware that these products should not be consumed. A recall was not requested because the products are no longer available for purchase.

The raw ground beef items were produced on March 28, 2024. The products have a “Use/Freeze by” date of April 22, 2024, and packaging date of “032824.” The list of products that are subject to the public health alert can be found here. The labels for these products can be found on the FSIS website [view labels].

The products subject to the public health alert bear establishment number “EST. 960A” inside the USDA mark of inspection. These items were shipped to food service institutions and retail locations nationwide.

The problem was discovered by the establishment while conducting an inventory of product that was on hold because it was found positive for E. coli O157:H7. The company notified FSIS that they inadvertently used a portion of the contaminated beef to produce ground beef products that they subsequently shipped into commerce.

There have been no confirmed reports of illness due to consumption of these products. Anyone concerned about an illness should contact a healthcare provider.

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Posted in E.coli O157, E.coli O157:H7, 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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, FSIS, FSIS USDA, STEC, STEC E.coli

USA – Infinite Herbs, LLC Expands Recall of Fresh Organic Basil to Include Melissa’s Brand Organic Basil Received by Illinois and Missouri Retailer

Posted on April 22, 2024 by | Leave a comment

FDA

April 19, 2024—Infinite Herbs LLC of Miami, Florida, is expanding its April 18th recall to include Melissa’s brand fresh organic basil in 2.0 oz ( 96 packages, UPC 0 45255 14142 9) and 4.0 oz packages (24 packages, UPC 0 45255 14439 0) available for sale at Dierberg’s stores in Illinois and Missouri between February 10th and 20th (see photos below). This product is part of the lot that was previously recalled and, therefore, has the potential to be contaminated with Salmonella, an organism that can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems.

Please note that this recalled product is outdated and no longer available for sale. Still, consumers are urged to check their refrigerators and freezers and not consume the recalled organic basil if they have it. Consumers with questions may contact the company at 305-599-9255 x 148 or email customer_service@infiniteherbs.com, Monday – Friday, 8:30 a.m. to 4:30 p.m. EDT.

The company is conducting this recall with the U.S. Food & Drug Administration’s (FDA’s) knowledge.

Link to Original Press Release

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Posted in FDA, 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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Toxin, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak, Salmonella

USA – Infinite Herbs, LLC Voluntarily Recalls 2.5-Ounce Fresh Organic Basil Sold From February 1 Through April 6 Because of Possible Health Risk

Posted on April 22, 2024 by | Leave a comment

FDA

“Image of UPC and Date Packed for Infinite Herbs Basil package”

April 18, 2024—Infinite Herbs LLC of Miami, Florida, is voluntarily recalling 2.5-ounce packages of Infinite Herbs fresh organic basil sold between February 1 and April 6, 2024, and bearing the UPC 8 18042 02147 7 (see photos below) because they have the potential to be contaminated with Salmonella.

Based on its food questionnaires and epidemiological data to date, the Centers for Disease Control and Prevention (CDC) has reported that 12 illnesses are likely related to this recall. Infinite Herbs initiated the voluntary recall after the FDA notified it of the CDC’s information.

The recalled product was shipped directly to Trade Joe’s retail distribution centers in Connecticut, Florida, Illinois, Pennsylvania, and Virginia and to two Fruit Center Marketplace stores in Massachusetts.

No other products distributed by Infinite Herbs are affected by this recall—non-organic basil in any package and other package sizes of organic basil are not included in this recall. The company is conducting this recall with the U.S. Food & Drug Administration’s (FDA’s) knowledge.

The recalled product is out of date and no longer available for sale, but consumers are urged to check their refrigerators and freezers and not consume the recalled organic basil if they have it. Consumers with questions may contact the company at 305-599-9255 x 148 or via email to customer_service@infiniteherbs.com, Monday – Friday, 8:30 a.m. to 4:30 p.m. EDT.

Link to Expanded Press Release

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Posted in FDA, 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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Foodborne Illness, Illness, Salmonella

Research – Onsite Detection of Multiple Foodborne Bacteria Achieved Within One Hour Using Handheld Device

Posted on April 21, 2024 by | Leave a comment

Food Safety.com

Researchers from Osaka Metropolitan University have achieved rapid, simultaneous detection of multiple foodborne bacteria with a handheld electrochemical device, which sends results to a smartphone app for convenient interpretation of results.

The biosensor-based technology was able to detect Escherichia coli and Staphylococcus aureus in real-world samples, onsite and within an hour. Time-wise, the new device offers a vast improvement over traditional, culture-based methods conducted in a laboratory, which can take days to produce results.

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Posted in E.coli, Food Microbiology Research, Food Technology, Research, Staphylococcal Toxin, Staphylococcus aureus, Technology

Research – Effect of food environment on the ability of microorganisms to form biofilms

Posted on April 21, 2024 by | Leave a comment

Wiley Online

Abstract

The aim of this study is to understand the effect of the food product’s, even in trace amounts, in the biofilm formation potential of Escherichia coli and Staphylococcus aureus. Bacterial adhesion was tested using three different food media, in which bacterial cells were adapted before determining how this would affect their adhesion score and biofilm formation potential: sterilized milk, mineral water, and pasteurized commercial orange juice. After characterization of the bacteria and the adhesion support by the contact angle, the adhesion score obtained by the theoretical mathematical model XDLVO developed by van Oss was compared to that obtained by the experimental approach, in order to examine the role of non-specific (thermodynamic) and specific (biological) interactions in adhesion. Changes in the membrane composition of bacteria, as a function of acclimation conditions, were evaluated by infrared spectroscopy. Results reveal variability in the spectral region between 900 and 1200 cm−1 specific to capsular polysaccharides (CPS) or lipopolysaccharides (LPS), and also in the range between 2800 and 3000 cm−1 characteristic of membrane lipids and phospholipids. Biofilm formation by S. aureus and E. coli was affected by commercial UHT milk. This led to increased hydrophobicity and total adhesion energy within the environment of these strains. However, no correlation was observed between the adhesion scores obtained through experimental and theoretical approaches. This underscores the necessity of considering the specific characteristics of individual food products in understanding the phenomenon of biofilm formation. Understanding, the mechanism, the variations in bacterial surface characteristics, and the conditions that favor or disadvantage the formation of biofilms, may have important implications, in the development of preventive and curative strategies, to control of food-borne infections.

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Posted in Biofilm, E.coli, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Microbiology, Microbiology Investigations, Microbiology Risk, Research, Staphylococcus aureus

Research – Assessment of the chemical profile and potential biocontrol of Amphora coffeaeformis against foodborne pathogens and Culex pipiens L. to ensure food safety

Posted on April 21, 2024 by | Leave a comment

Wiley Online

Abstract

The extensive use of synthetic antibiotics and insecticides in controlling microbes and insect spreads led to a build-up of resistance strains and caused negative impacts on human health through bioaccumulation in food and the environment. The present study assessed the antimicrobial activity of Amphora coffeaeformis (A. coffeaeformis) ethanolic extract against foodborne pathogenic microbes as well as assessed its ability to control Culex pipiens L. (C. pipiens) larvae. The gas chromatography–mass spectrum (GC/MS) and high-performance liquid chromatography (HPLC) analysis showed that A. coffeaeformis extract was rich with phenolic compounds, organosulfur compounds, carboxylic acids, amino acids, organic quinoline, dipeptide and monosaccharide. The extract of A. coffeaeformis showed antibacterial capability against all tested bacteria, with minimal inhibition concentration (MIC) values ranging from 20.2 to 66.7 g/mL, as well as antifungal effects against all tested mycotoxigenic fungi, with MIC values ranging from 113.62, 68.95 and 49.37 μg/mL mg/mL. Furthermore, the extract showed high larvicidal activity against C. pipiens larvae at 24, 48, and 72 h, respectively. LC50 values decreased gradually with the treatment period. Likewise, the adult emergence and growth index were significantly negatively related to increasing extract concentrations. Moreover, the extract exhibited a noteworthy depletion in the reproductive potential and increased sterility index of C. pipiens females developed of treated larvae. Besides a reduction in egg hatching percent, increase pupal malformations, increase and adult abnormalities. C. pipiens biochemical markers; glutathione-S-transferase, carboxylesterase, acetylcholinesterase, α-esterase and cytochrome P-450 showed significant alteration after the extract exposure. Overall, these findings promise the application possibility of A. coffeaeformis extract as a biopreservator against foodborne pathogens and as bioinsecticides for mosquito control as well.

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Posted in Emerging Pathogen, Food Microbiology Research, Food Pathogen, Pathogen, pathogenic, Research

Research – Non-O1/Non-O139 Vibrio cholerae—An Underestimated Foodborne Pathogen? An Overview of Its Virulence Genes and Regulatory Systems Involved in Pathogenesis

Posted on April 21, 2024 by | Leave a comment

MDPI

Abstract

In recent years, the number of foodborne infections with non-O1 and non-O139 Vibrio cholerae (NOVC) has increased worldwide. These have ranged from sporadic infection cases to localized outbreaks. The majority of case reports describe self-limiting gastroenteritis. However, severe gastroenteritis and even cholera-like symptoms have also been described. All reported diarrheal cases can be traced back to the consumption of contaminated seafood. As climate change alters the habitats and distribution patterns of aquatic bacteria, there is a possibility that the number of infections and outbreaks caused by Vibrio spp. will further increase, especially in countries where raw or undercooked seafood is consumed or clean drinking water is lacking. Against this background, this review article focuses on a possible infection pathway and how NOVC can survive in the human host after oral ingestion, colonize intestinal epithelial cells, express virulence factors causing diarrhea, and is excreted by the human host to return to the environment.

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Posted in Food Microbiology Research, Research, Vibrio, Vibrio cholera, vibrio cholerae

Research – Synergistic effect of cinnamaldehyde and eugenol on the inhibition of Bacillus velezensis and the shelf life on quinoa fresh noodles

Posted on April 20, 2024 by | Leave a comment

Wiley Online

The synergistic effects of eugenol and cinnamaldehyde (MEC) were firstly used for quinoa fresh noodles (QFN) preservation. The amount of eugenol and cinnamaldehyde in combination was reduced 75% MIC value and 50% MBC value compared to the single application of eugenol and cinnamaldehyde respectively. The shelf life of QFN was prolonged 2.5 times by MEC at 25°C. Besides, MEC can significantly maintain the texture and color of QFN with less odor impact. Further mechanisms of MEC in anti-Bacillus velezensis were suggested to affect the lag phase during growth, and disrupt the cell integrity with adenosine triphosphate and protein leakage. In addition, the observing winkle and break of cell membrane was also obtained by scanning electron microscope. Besides, a lower concentration of MEC inhibited the growth of biofilm. MEC did present a synergistic and strengthening antibacterial capacity in the inhibition of B. velezensis, and can be suggested as an antimicrobial agent in food preservations.

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Posted in Bacillus, Food Microbiology Research, Research

Research – Comprehensive Insights into Ochratoxin A: Occurrence, Analysis, and Control Strategies

Posted on April 20, 2024 by | Leave a comment

MDPI

Abstract

Ochratoxin A (OTA) is a toxic mycotoxin produced by some mold species from genera Penicillium and Aspergillus. OTA has been detected in cereals, cereal-derived products, dried fruits, wine, grape juice, beer, tea, coffee, cocoa, nuts, spices, licorice, processed meat, cheese, and other foods. OTA can induce a wide range of health effects attributable to its toxicological properties, including teratogenicity, immunotoxicity, carcinogenicity, genotoxicity, neurotoxicity, and hepatotoxicity. OTA is not only toxic to humans but also harmful to livestock like cows, goats, and poultry. This is why the European Union and various countries regulate the maximum permitted levels of OTA in foods. This review intends to summarize all the main aspects concerning OTA, starting from the chemical structure and fungi that produce it, its presence in food, its toxicity, and methods of analysis, as well as control strategies, including both fungal development and methods of inactivation of the molecule. Finally, the review provides some ideas for future approaches aimed at reducing the OTA levels in foods.

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Posted in Food Microbiology Research, Mold Toxin, Mould/Mold, Mycotoxin, Ochratoxin, Ochratoxin A, OTA, Research