Norovirus in oysters from France in Belgium
Norovirus in Oysters from France in Italy, Singapore, Switzerland, Kazakhstan
Norovirus in Frozen Giant American Blueberries from Poland in Italy and Malta
KSWFoodWorld
RASFF Alert- French Oysters – Norovirus – Frozen Giant American Blueberries
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, Food Virus, Norovirus, Norovirus French Oysters, Norovirus Oysters, RASFF
RASFF Alert- E.coli – Live Clams
E.coli in live clams from Italy in Spain
Posted in E.coli, 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, RASFF
RASFF Alerts – STEC E.coli – Sucuk Salami – Psyllium Fibre
Presence of E. Coli VTEC O103:H2 in 99% psyllium fibre from India in Italy
STEC in sucuk salami from Poland in Germany and Denmark
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, STEC, STEC E.coli
RASFF Alert- Animal Feed – Aflatoxin – Millet Grains
Aflatoxin B1 in millet grains from India in Spain
RASFF Alerts – Animal Feed – Salmonella – Organic Sunflower Cake – Pet Food
Salmonella spp. in organic sunflower cake from Germany in Austria
Salmonella and Enterobacteriaceae in pet food from Turkey in Spain
Research – Comparative Analysis of Growth, Survival, and Virulence Characteristics of Listeria monocytogenes Isolated from Imported Meat
Listeria monocytogenes is an important foodborne pathogen with worldwide prevalence. Understanding the variability in the potential pathogenicity among strains of different subtypes is crucial for risk assessment. In this study, the growth, survival, and virulence characteristics of 16 L. monocytogenes strains isolated from imported meat in China (2018–2020) were investigated. The maximum specific growth rate (μmax) and lag phase (λ) were evaluated using the time-to-detection (TTD) method and the Baranyi model at different temperatures (25, 30, and 37 °C). Survival characteristics were determined by D-values and population reduction after exposure to heat (60, 62.5, and 65 °C) and acid (HCl, pH = 2.5, 3.5, and 4.5). The potential virulence was evaluated via adhesion and invasion to Caco-2 cells, motility, and lethality to Galleria mellonella. The potential pathogenicity was compared among strains of different lineages and subtypes. The results indicate that the lineage I strains exhibited a higher growth rate than the lineage II strains at three growth temperatures, particularly serotype 4b within lineage I. At all temperatures tested, serotypes 1/2a and 1/2b consistently demonstrated higher heat resistance than the other subtypes. No significant differences in the log reduction were observed between the lineage I and lineage II strains at pH 2.5, 3.5, and 4.5. However, the serotype 1/2c strains exhibited significantly low acid resistance at pH 2.5. In terms of virulence, the lineage I strains outperformed the lineage II strains. The invasion rate to Caco-2 cells and lethality to G. mellonella exhibited by the serotype 4b strains were higher than those observed in the other serotypes. This study provides meaningful insights into the growth, survival, and virulence of L. monocytogenes, offering valuable information for understanding the correlation between the pathogenicity and subtypes of L. monocytogenes.
Research – Cronobacter sakazakii
Cronobacter sakazakii is a gram-negative, motile, non-spore-forming, facultative anaerobic, bacillary-shaped, oxidase-negative, catalase-positive bacterium . Due to its ability to form biofilms and its resistance to desiccation, it can be found widely in soil, water, plants and animals, being able to grow in a wide range of temperatures (6°C-47°C).
Cronobacter sakazakii infection is uncommon worldwide, but presents a high proportion of cases with neurological complications and death. The infection causes diarrheal enteritis, which often turns bloody and, in some cases, can be complicated by meningitis that leaves neurological sequelae or ends in the death of the infected baby.
The organism has been isolated from various foods of vegetable or animal origin, both dehydrated, smoked, frozen, etc. C. sakazakii is an occasional contaminant of different foods such as cereals, porridges, dehydrated for special diets, foods for medical uses, and powdered infant formulas, being able to persist in these foods for at least 2 years due to their ability to withstand environments dry It is also necessary to consider powder preparations intended for elderly people and those intended for special medical uses given the special vulnerability of this population group.
Powder formulas
Powdered formulas are not sterile and, although they are heat treated during manufacture and conform to established microbiological criteria, they may occasionally contain low concentrations of microorganisms, including pathogens such as Cronobacter sakazakii and Salmonella enterica.
During manufacturing, microorganisms can be introduced into the powder preparations through the ingredients added in the dry mixing operations or from the environment during the drying or packaging stage. Also, powdered formulas can be contaminated by improper preparation at home.
These microorganisms are not able to multiply in dry powder preparations, but they can survive there for long periods of time, even longer than a year. Instead, the reconstituted preparation offers an ideal environment for them to proliferate.
The large-scale production and distribution of these products and the low number of infections in nursing infants indicate that the products are generally safe.
UK – Listeriosis in England and Wales: summary for 2022
Main points for 2022
This report summarises the number, demographics and clinical outcomes of confirmed cases of listeriosis from England and Wales in 2022. The main points are:
- in 2022, 167 cases of listeriosis were reported from England and Wales which is 6.4% increase compared to the previous 5 years median
- incidence rates of listeriosis were highest in people aged 80 years and over
- overall, the incidence of listeriosis was greater in men than women, with the exception of higher incidence in women for the age groups 20 to 29, 30 to 39 and 70 to 79 years
- pregnancy associated infections accounted for 14.4% of all reported cases and 28.6% of the pregnancy associated cases (where known) resulted in still birth or miscarriage
- among non-pregnancy associated cases of listeriosis, death was reported for 33 cases (23.1%), of whom 18 (55%, or 12.6% of all non-pregnancy associated cases) were known to have listeriosis recorded as a cause of death on the death certificate
- mortality amongst non-pregnancy associated cases was lower compared to the years preceding the COVID-19 pandemic (2015 to 2019), with a case fatality rate of 23.1% compared to a median of 39.2%
- incidence of listeriosis varied geographically, with the lowest incidence in the West Midlands (0.17 per 100,000 population) and the highest in London (0.43 cases per 100,000 population)
- there were 4 listeriosis outbreaks investigated in England and Wales in 2022, including a national outbreak associated with smoked fish
Sweden relaxes advice for groups at risk from Listeria
Advice around Listeria in sliced fermented sausages and vegetarian sandwich toppings for vulnerable people in Sweden has been changed.
The Swedish Food Agency (Livsmedelsverket) has updated advice for individuals belonging to one of the risk groups for listeriosis. This includes pregnant women, elderly people, and those with weakened immune systems.
The new guidance is that people in at-risk groups may eat sliced fermented sausages, such as smoked mid-west and salami, until their use-by date. This applies as long as products are stored according to the manufacturer’s instructions. Previously, it was advised that such individuals should only eat these products within a week of the packaging date.
A risk assessment found that Listeria multiplied slowly or not at all in fermented sausages at 4 degrees C (39.2 degrees F) and 8 degrees C (46.4 degrees F). This is because such products have a low pH and low water activity.
Revised advice also states that people in risk groups may consume vegetarian sandwich toppings intended to be eaten cold until the use-by date. The change is hoped to lead to less food waste and increase the options for vulnerable consumers.
A risk assessment showed that Listeria cannot multiply in most of these toppings at 4 or 8 degrees C. This is because they have a low pH and often contain preservatives, such as lactate, nitrite, or sorbate
USA – FDA – Investigations of Foodborne Illness Outbreaks
What’s New
- An outbreak advisory was issued for the outbreak of Listeria monocytogenes (ref #1214) linked to Queso Fresco and Cotija Cheese manufactured by Rizo Lopez Foods, Inc. On 2/5/2024, Rizo Lopez Foods, Inc. expanded their voluntary recall for Cotija Mexican Grating cheese to cover all dairy products manufactured in their Modesto, California, facility.
- For the investigation of elevated lead levels in Cinnamon Applesauce Pouches (ref # 1198) the advisory was updated to include investigation updates.
