Brand : Salumificio Flli Scapocchin SRL
Name : Local salami with garlic
Reason for reporting : Recall due to microbiological risk
Publication date : 13 April 2024
KSWFoodWorld
Italy – Local salami with garlic – Listeria monocytogenes
Posted in 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, Listeria, Listeria monocytogenes
Italy- Local salami – Listeria monocytogenes
Brand : Salumificio Flli Scapocchin SRL
Name : Local salami
Reason for reporting : Recall due to microbiological risk
Publication date : 13 April 2024
Documentation
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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Listeria, Listeria monocytogenes
Germany – Ubina organic raisins and Ubina organic trail mix – Ochratoxin A – OTA
Alert type:
Groceries
Date of first publication:
April 12, 2024
Product name:
Ubina organic raisins and Ubina organic trail mix
Product images:
Vartan Melik Aslanian GmbH
Vartan Melik Aslanian GmbH
Vartan Melik Aslanian GmbH
Vartan Melik Aslanian GmbH
Manufacturer (distributor):
Vartan Melik Aslanian GmbH Bültbek 21 22962 Siek
Reason for warning:
Detection of elevated levels of ochratoxin A (OTA). OTA is a naturally occurring mold toxin that can occur from certain types of fungi in various foods such as grains and dried fruits. OTA is suspected of being genotoxic and possibly carcinogenic to the kidneys. Since a health risk for the consumer cannot be ruled out, customers should definitely pay attention to the recall and not consume the affected product.
Additional Information:
Ubina organic raisins paper bag 125 g; Lot: 332231224; Best before: December 23rd, 2024
Ubina organic raisins reusable jar 300 g; Lot: 302140225 + 302150225, best before date: 02/14/2025 + 02/15/2025
Ubina organic trail mix paper bag 125 g; Lot: 335231224; Best before: December 23rd, 2024
Ubina organic trail mix reusable jar 275 g; Lot: 305231224 + 305140225; Best before: December 23rd, 2024 + February 14th, 2025
Manufacturer’s homepage:
Posted in Aspergillus Toxin, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Lebensmittelwarnung, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, Ochratoxin A
Research – Officials confirm planned closure of Quaker Oats plant behind recall of dozens of products – Salmonella
The mayor of an Illinois city has confirmed that PepsiCo will close a Quaker Oats plant that was temporarily shuttered during a recall of granola products in December 2023.
Mayor Ricky Williams Jr. said the plant will close on June 8, according to a Facebook post by the city of Danville, IL. Production at the plant included more than 60 products recalled in December 2023 and January 2024 because of Salmonella contamination.
The company confirmed the closure news on April 3. The company is shifting production of products made at the plant to other facilities.
Posted in Food Microbiology Research, Research, Salmonella
Research – Detection of Extended Spectrum ß-Lactamase-Producing Escherichia coli with Biofilm Formation from Chicken Meat in Istanbul
Abstract
Antimicrobial resistance is one of the major public health problems worldwide. This study aimed to detect the presence of extended-spectrum β-lactamase-(ESBL-)producing Escherichia (E.) coli in chicken meat in Istanbul, Türkiye. Raw chicken meat samples (n = 208) were collected from different sale points and analyzed for ESBL-producing E. coli. In total, 101 (48.5%) isolates were confirmed as E. coli by PCR, of which 80/101 (79.2%) demonstrated multiple antibiotic resistance. Resistance against amoxicillin-clavulanic acid was most frequent (87.1%). Eighteen isolates (17.8%) demonstrated phenotypical ESBL resistance, as assessed by the double disc synergy test (DDST). Isolates were tested for the presence of β-lactamase genes and mobilized colistin-resistant genes. The blaTEM group was most frequently detected (97.02%), followed by blaCTX m (45.5%), blaSHV (9.9%), and blaOXA-2 (0.9%). However, mcr genes and blaNDM, blaKPC, blaVIM, and blaOXA-48 genes were not found in any isolate. E. coli strains were tested for biofilm formation in six different media [Nutrient broth, LB broth, Tryptone Soya broth (TSB), TSB containing 1% sucrose, TSB containing 0.6% yeast extract, and BHI]. Biofilm formation by E. coli isolates (44/101, 43.5%) was highest in TSB with 1% sucrose. It is worth noting that all biofilm-producing isolates were found to harbor the blaTEM-1 gene, which can indicate a high level of antibiotic resistance. This is the first report about ESBL-producing E. coli in poultry meat, the exposure of consumers in Istanbul metropolitan areas, and the ability of E. coli from this region to produce biofilms.
Research – Food safety knowledge and practices among raw meat handlers and the microbial content of raw meat sold at Kumasi Abattoir Butchery Shops in Kumasi, Ghana
Abstract
Background
Foodborne diseases affect nearly 600 million people each year, that is, one in every ten people, and their outbreaks are most common in low- and middle-income countries, particularly in Africa. This study investigated the food safety practices among raw meat handlers and the microbial quality of the meat from the butchery shops in Kumasi Abattoir, Ghana.
Methods
This study employed a descriptive cross-sectional study and collected quantitative data on factors associated with food safety and hygienic practices among raw meat handlers and the microbial quality of the raw meat using a structured questionnaire and standard laboratory methods, respectively. The study used all 50 beef vending shops in the butchery for questionnaire aspect and fresh beef samples were obtained from 10 vendors in the butchery shop. Appropriate methods were followed to analyse questionnaire data and meat samples.
Results
Most of the butchers (72%) were between the ages of 31 and 45, and they were predominantly Muslims (68%). Most of the respondents (48%) had basic education. All the respondents had food safety certificates from the local authority but needed adequate knowledge of meat safety. Most respondents (90%) handled meat and money with the same bare hands, thus contaminating the meat. The study showed that the maximum Total Viable Count (TVC), Total Staphylococcus Count (TSC), and Total Escherichia coli Count (TEC) were 5.60, 4.39 and 5.13 cfu/g, respectively. The study also revealed that all the meat samples were Salmonella species-free.
Conclusions
Microorganisms in raw beef indicate a public health hazard. It gives a signal of a possible occurrence of food-borne intoxication and infection if not controlled. Environmental health officers in the Greater Kumasi area should organize food safety training and educate raw meat handlers on the importance of food safety and its consequences.
Research – Food scientists develop framework to improve food quality and still kill pathogens
Food processors often use heat for pasteurization or sterilization to make food products safe by killing pathogens like salmonella and listeria, but high temperatures can degrade food quality. To ensure food safety, the industry sometimes relies on overly stringent standards that unnecessarily reduce food quality, said Jennifer Acuff, assistant professor of food microbiology and safety for the Arkansas Agricultural Experiment Station, the research arm of the University of Arkansas System Division of Agriculture.
Focusing on low-moisture food products like powdered milk, Acuff and her team performed a study seeking a method that guarantees food safety while retaining the most vitamins, minerals and flavor depending on the food.
“This collaborative approach encompassed microbiology, engineering, and statistics to provide the food industry with what we believe will be a tool to improve safety without compromising quality of their dried food products,” Acuff said.
The process is not limited to low-moisture foods and may extend to other foods and processes, Acuff added.
Using data from a study on a harmless “surrogate” microorganism and a statistical technique called “bootstrapping,” the researchers developed a framework to provide food processors options within U.S. Food and Drug Administration guidelines.
Research – Concentration of foodborne viruses eluted from fresh and frozen produce: Applicability of ultrafiltration
Abstract
Foodborne illnesses involving raw and minimally processed foods are often caused by human noroviruses (HuNoV) and hepatitis A virus (HAV). Since food is contaminated usually with small numbers of virions, these must be eluted from the food surface and then concentrated for detection. The objective of this study was to optimize an ultrafiltration (UF) concentration method for HAV and HuNoVs present on various fresh and frozen produce. The detection range of the optimized method and its applicability to different food matrices was compared to the reference method ISO 15216-1:2017. Strawberry, raspberry, blackberry, lettuce, and green onion (25 g) were contaminated with HAV, HuNoV GI.7 and HuNoV GII.4 and then recovered therefrom by elution. A commercial benchtop UF device was used for the concentration step. Viral RNA was extracted and detected by RT-qPCR. From fresh strawberries, recovery of HAV loaded at 104 genome copies per sample was 30 ± 13 %, elution time had no significant impact, and UF membrane with an 80–100 kDa cut-off in combination with Tris-glycine elution buffer at pH 9.5 was found optimal. At lower copy numbers on fresh strawberry, at least 1 log lower numbers of HuNoV were detectable by the UF method (103 vs 104 GII.4 copies/sample and 101 vs 103 GI.7 copies/sample), while HAV was detected at 101 genome copies/sample by both methods. Except on raspberry, the UF method was usually equivalent to the ISO method regardless of the virus tested. The UF method makes rapid viral concentration possible, while supporting the filtration of large volume of sample. With fewer steps and shorter analysis time than the ISO method, this method could be suitable for routine analysis of viruses throughout the food production and surveillance chain.
Research – Biocontrol of multidrug resistant pathogens isolated from fish farms using silver nanoparticles combined with hydrogen peroxide insight to its modulatory effect
This study was divided into two parts. The first part involved the isolation, and detection of the prevalence and antimicrobial resistance profile of Aeromonas hydrophila, Pseudomonas aeruginosa, and Vibrio species from Nile tilapia fish and marine aquatic water. One hundred freshly dead Nile tilapia fish were collected from freshwater aquaculture fish farms located in Al-Abbassah district, Sharkia Governorate, and 100 samples of marine aquatic water were collected from fish farms in Port Said. The second part of the study focused on determining the in vitro inhibitory effect of dual-combination of AgNPs-H2O2 on bacterial growth and its down regulatory effect on crucial virulence factors using RT-PCR. The highest levels of A. hydrophila and P. aeruginosa were detected in 43%, and 34% of Nile tilapia fish samples, respectively. Meanwhile, the highest level of Vibrio species was found in 37% of marine water samples. Additionally, most of the isolated A. hydrophila, P. aeruginosa and Vibrio species exhibited a multi-drug resistance profile. The MIC and MBC results indicated a bactericidal effect of AgNPs-H2O2. Furthermore, a transcriptional modulation effect of AgNPs-H2O2 on the virulence-associated genes resulted in a significant down-regulation of aerA, exoU, and trh genes in A. hydrophila, P. aeruginosa, and Vibrio spp., respectively. The findings of this study suggest the effectiveness of AgNPs-H2O2 against drug resistant pathogens related to aquaculture.
Research – Preliminary Investigation towards the Use of Infrared Technology for Raw Milk Treatment
Abstract
Infrared (IR) technology offers a promising solution for reducing microbiological loads in various food types while preserving their quality traits, such as flavour. However, research on IR’s application in complex matrices is limited. Therefore, our preliminary study aimed to evaluate its effectiveness in sanitizing bovine raw milk. We assessed the bacterial count before and after IR treatment by comparing volatile organic compound profiles via headspace extraction and GC/MS analysis. Our findings showed that higher energy levels led to a greater bacterial reduction. IR85 was the most effective in reducing Coliforms and Enterobacteriaceae in non-homogenised samples, with a reduction ranging from −1.01 to >−2.99 and from −1.66 to −3.09 Log CFU/mL, respectively. IR60 and 70 showed no efficacy, while IR80 had intermediate but still satisfactory effect. IR85 notably affected volatile compounds, particularly increasing hexanal (from 0.08 to 4.21 ng g−1) and dimethyl sulphone (from 10.76 to 26.40 ng g−1), while IR80 better preserved the aroma profile. As a result, only IR80 was tested with homogenised raw milk, demonstrating significant bacterial reduction (from >2.39 to 3.06 Log CFU/mL for Coliforms and from 1.90 to >2.45 Log CFU/mL for Enterobacteriaceae) and maintaining the aroma profile quality.
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