Brand : Solevita
Name : Multi-fruit drink (red genius smoothie)
Reason for reporting : Recall due to chemical risk
Publication date : 9 March 2024
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Italy – Multi-fruit drink (red genius smoothie) – Patulin
Posted in 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, mold, Mold Toxin, Mould/Mold, Mycotoxin, Patulin
Germany – DILEK sesame paste “Tahini” 300g – Salmonella
Alert type:
Groceries
Date of first publication:
March 8, 2024
Product name:
DILEK sesame paste “Tahini” 300g
Product images:
Product image sesame paste
Manufacturer (distributor):
ANATOL GmbH & Co. Wholesale KG distributed through Kaufland branches
Reason for warning:
Detection of Salmonella
Packaging Unit: 300g
Durability: October 16, 2026
Lot identification:
EH23.101623
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, Lebensmittelwarnung, Salmonella, Salmonella Sesame Seeds, Salmonella Tahini
Research – USDA Develops Egg Pasteurization Technology That Rapidly Kills 99.999 Percent of Salmonella
Researchers at the U.S. Department of Agriculture’s Agricultural Research Service (USDA’s ARS) have developed a thermal pasteurization method based on Radio Frequency (RF) technology that effectively reduces the presence of Salmonella in intact eggs, in a fraction of the time required for traditional pasteurization.
Although thermal pasteurization is proven to inactivate pathogens in intact eggs, less than 3 percent of commercial eggs are pasteurized in the U.S., as the process can take more than 57 minutes, according to ARS. Conventional thermal pasteurization involves submerging the eggs fully in hot water.
Research – Outbreak of Salmonella Typhimurium linked to Swedish pre-washed rocket salad, Sweden, September to November 2022
At the end of September 2022, the Public Health Agency of Sweden (PHAS) observed an increase of domestic Salmonella cases reported by treating physicians and clinical microbiological laboratories through the Swedish national electronic notification system for notifiable diseases (SmiNet). Data obtained from regional clinical microbiological laboratories performing subtyping of Salmonella isolates on serogroup level suggested that Salmonella serogroup B was causing the national increase of cases.
On 4 October 2022, PHAS identified a cluster of eight cases of S. Typhimurium belonging to the 7-gene multilocus sequence type (ST) 19 based on whole genome sequencing (WGS), suggesting a common source. The cluster was identified as part of the PHAS microbial surveillance programme, which is based on voluntary submission of metadata and isolates of Salmonella from domestic cases, by the regional clinical microbiological laboratories. At PHAS, typing is performed using WGS and conventional slide agglutination can be done if needed.
On 7 October 2022, a national outbreak was declared, following the laboratory confirmation of another 11 cases belonging to the cluster distributed in 11 of 21 Swedish regions. The outbreak control team was coordinated by PHAS and included the Swedish Food Agency (SFA) and regional departments of communicable disease control and prevention (CDC).
We describe an outbreak investigation of S. Typhimurium in Sweden linked to cases in Finland, in September–November 2022. We collaborated with Finnish authorities and aimed to assess the extent of the outbreak, identify its source and initiate appropriate control measures to prevent further cases.
Research – Refrigerate lettuce to reduce risk of E. coli contamination
Leafy green vegetables are important sources of dietary fiber and nutrients, but they can harbor harmful pathogens. In particular, lettuce has often been involved in outbreaks of foodborne illness across the U.S. A new study examines factors that affect E. coli contamination on five different leafy greens — romaine lettuce, green-leaf lettuce, spinach, kale, and collards.
Posted in E.coli, Food Microbiology Research, Research
Research – Chapter 12 – Mycotoxins in cereals
Abstract
Mycotoxins are toxic secondary metabolites of filamentous food-borne fungi that grow worldwide on a variety of cereals and other agricultural produce. Aflatoxins, ochratoxin A, fumonisins, trichothecenes, and zearalenone occur on cereals and lead to mycotoxicoses among humans, animals, and poultry. Some mycotoxins are carcinogenic, hepatotoxic, nephrotoxic, dermatoxic, genotoxic, teratogenic, immunotoxic, or estrogenic. Good agricultural practice involving sound preharvest practices such as optimum tillage, crop rotation, planting date, avoidance of drought stress, and optimal fertilization contributes to the production of healthy crops. Biocontrol agents, such as Aflasafe, and genetically modified insect-resistant maize, such as Bt maize, reduce mycotoxin formation in maize. Hygienic storage conditions contribute to the prevention of mycotoxin formation. Reliable analytical results are necessary for compliance with mycotoxin regulations and control procedures to facilitate the international trade of cereals. Compliance with regulations of international food safety authorities as well as public awareness of mycotoxins should enhance the protection of populations from the adverse health effects of mycotoxins.
Research – Survival of Listeria Strains and Shelf Life Determination of Fresh Blueberries (Vaccinium corymbosum) Treated with Cold Atmospheric Plasma
Abstract
Fresh blueberries are delicate, hand-picked, packaged, and refrigerated fruits vulnerable to spoilage and contamination. Cold atmospheric plasma (CAP) is a promising antimicrobial technology; therefore, this study evaluated the CAP treatment effect on acid-tolerant Listeria innocua and Listeria monocytogenes and evaluated changes in the quality of the treated fruit. Samples were spot-inoculated with pH 5.5 and 6.0 acid-adapted Listeria species. Samples were treated with gliding arc CAP for 15, 30, 45, and 60 s and evaluated after 0, 1, 4, 7, and 11 days of storage at 4 °C and 90% humidity for the following quality parameters: total aerobic counts, yeast and molds, texture, color, soluble solids, pH, and titratable acidity. CAP treatments of 30 s and over demonstrated significant reductions in pathogens under both the resistant strain and pH conditions. Sixty-second CAP achieved a 0.54 Log CFU g−1 reduction in L. monocytogenes (pH 5.5) and 0.28 Log CFU g−1 for L. monocytogenes (pH 6.0). Yeast and mold counts on day 0 showed statistically significant reductions after 30, 45, and 60 s CAP with an average 2.34 Log CFU g−1 reduction when compared to non-CAP treated samples. Quality parameters did not show major significant differences among CAP treatments during shelf life. CAP is an effective antimicrobial treatment that does not significantly affect fruit quality.
Research – Fates of attached E. coli o157:h7 on intact leaf surfaces revealed leafy green susceptibility
Abstract
Leafy greens, especially lettuce, are repeatedly linked to foodborne outbreaks. This paper studied the susceptibility of different leafy greens to human pathogens. Five commonly consumed leafy greens, including romaine lettuce, green-leaf lettuce, baby spinach, kale, and collard, were selected by their outbreak frequencies. The behavior of E. coli O157:H7 87-23 on intact leaf surfaces and in their lysates was investigated. Bacterial attachment was positively correlated with leaf surface roughness and affected by the epicuticular wax composition. At room temperature, E. coli O157:H7 had the best growth potentials on romaine and green-leaf lettuce surfaces. The bacterial growth was positively correlated with stomata size and affected by epicuticular wax compositions. At 37 °C, E. coli O157:H7 87-23 was largely inhibited by spinach and collard lysates, and it became undetectable in kale lysate after 24 h of incubation. Kale and collard lysates also delayed or partially inhibited the bacterial growth in TSB and lettuce lysate at 37 °C, and they sharply reduced the E. coli O157:H7 population on green leaf lettuce at 4 °C. In summary, the susceptibility of leafy greens to E. coli O157:H7 is determined by a produce-specific combination of physiochemical properties and temperature.
Research – Survival of Listeria monocytogenes and Salmonella in finishing waxes used for fresh citrus fruits
Abstract
Citrus fruits are typically waxed before packaging to prevent water loss and extend shelf-life. The survival of Listeria monocytogenes and Salmonella was evaluated in 15 different commercial finishing waxes used for fresh citrus in California. Survival of L. monocytogenes and Salmonella in citrus finishing waxes depended on wax type. Over 24 h at 4 and 22 °C, populations of L. monocytogenes declined more slowly than or equal to Salmonella in all finishing waxes except wax F8 (organic, beeswax based, non-morpholine). Over 24 h of storage at 4 °C, L. monocytogenes populations declined by > 4 log (below the detection limit by enrichment, 0.3 log CFU/mL) in waxes F4, F7, F8, and F9. Population declines of 1.2–2.8 log were observed in waxes F5, F10, F11, F13, and F14 and of <1.0 log in waxes F1, F2, F3, F6, F12, and F15. With the exception of waxes F2 (polyethylene based, non-morpholine) and F6 (shellac based, non-morpholine), greater declines of L. monocytogenes were observed over 24 h in most waxes when the storage temperature was increased to 22 °C. During long-term storage at 4 °C, L. monocytogenes declined by > 5 log after 5, 10, 30, 30, and 135 days in waxes F3, F1, F15, F12, and F6, respectively. L. monocytogenes populations in all waxes stored at 22 °C fell below the detection limit by enrichment within 20 days except for wax F2. In two separate lots of wax F2, L. monocytogenes populations inoculated at ∼4 or ∼6 log CFU/mL declined by1.6–2.6 log by day 10 and then increased to 5.4 to 5.7 log CFU/mL on day 20. Citrus packinghouse hazard assessments and food safety plans should consider the survival of foodborne pathogens in commercial citrus finishing waxes.
USA- Over 10,000 cases of shredded cheese products recalled over Listeria contamination
Sargento Foods, Inc. of Plymouth, WI, has recalled certain shredded cheese products over potential Listeria monocytogenes contamination.
According to the details posted online by the Food and Drugs Administration (FDA), the recall was initiated on Feb. 5, 2024, and is ongoing.
The recalled products were distributed in Arizona, California, Florida, Georgia, Illinois, Indiana, Maryland, North Carolina, New Jersey, Nevada, Ohio, Rhode Island, Texas, Washington and Wisconsin.
Posted in FDA, 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 in Cheese, Listeria monocytogenes, product recall, Recall
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