ASP toxins in Tellins from France in Spain
Posted in Amnesic Shellfish Poisoning, ASP, 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 Testing, Food Toxin, RASFF, Shellfish, shellfish toxin
Verotoxin E.coli in beef tartar from Poland in Lithuania
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 Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, RASFF, STEC, STEC E.coli, VTEC
Norovirus in oysters from France via Netherlands in Finland
Norovirus in shelled oysters from France in Italy
Detection of norovirus genogroups I and II in oyster from France in Spain and Andorra
Norovirus in oysters from France in Finland
Detection of norovirus genogroup II in oyster from France in Spain
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, Norovirus, Norovirus Oysters, RASFF
Listeria monocytogenes in meat-based products “Equine Sfilacci” from Italy in Slovenia
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, RASFF
Microbiological deviation in hay for animals from Austria in Croatia
Salmonella spp. in Ear Pork from Poland in Malta
Soon after eating a kale salad, your stomach churns and you need to run to the nearest bathroom. There must have been something in the salad to make you sick—right?
Probably not. While a few gut-unfriendly pathogens make their presence known immediately, the most common culprits in the United States—e. coli, salmonella, norovirus and campylobacter—lurk in your bowels for several hours or days before the symptoms of food poisoning appear.
It takes time for the invaders to multiply in your intestines before you experience the telltale nausea, diarrhea and vomiting, explained Denise Monack, Ph.D., a professor of microbiology and immunology.
“If several people eat the same contaminated food,” Monack said, “some may get sick; some may not. And those who get sick will start to feel the effects at different times—a day later, or several days later.”
It depends on a variety of factors, she said, individual gut microbiomes, what other foods people ate, how much of the pathogen they consumed and the strength of their immune systems.
The upshot: If you suspect food poisoning, you’re unlikely to know the cause. The turkey sandwich you chowed down at a deli last week could be the guilty party just as easily as the fruit smoothie you made for breakfast yesterday.
Posted in Uncategorized
Norwegian authorities found problems with the sampling plan of a company linked to a Listeria outbreak in 2022, according to a report.
At an inspection in October, the Norwegian Food Safety Authority (Mattilsynet) discovered the fish producer’s sampling plan was not sufficient, and that environmental samples had not been taken in line with Troll Salmon’s internal program.
During the visit, the agency took 14 environmental samples and the company also conducted sampling afterward. One of the authority’s tests was positive and the producer detected Listeria in two different drain samples.
The firm was ordered to take daily samples for an undefined time period and to update the sampling plan. It also carried out additional cleaning and disinfection of premises and equipment as well as work to find the source of the outbreak strain.
Posted in 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, foodborne outbreak, foodbourne outbreak, Illness, Listeria, Listeria monocytogenes, outbreak
This study examined the occurrence of V. parahaemolyticus from ready-to-eat (RTE) food in Delta State, Nigeria. It also characterized antibiotic resistance and virulence gene profile patterns to determine the associated health risk hazard. Food samples total of 380 were collected randomly and assessed for V. parahaemolyticus. V. parahaemolyticus isolates were characterized for their virulence and antibiogram potentials using a phenotypic and polymerase chain reaction (PCR) approach. A total of 42 (11.1%) samples were contaminated with V. parahaemolyticus. In 17/42 (40.5%) of the V. parahaemolyticus-positive samples, the densities were < 10 MPN/g. However, 19/42 (45.2%) and 6/42 (14.3%) of the samples had densities of 10 – 102 and > 102 MPN/g, respectively. A total of 67 V. parahaemolyticus isolates were identified using PCR; 54(80.6%) isolates were multidrug resistant. A total of 22 (32.8%), 39 (58.2%), and 67 (100%) of the V. parahaemolyticus harbored the tdh, trh, and tlh toxin genes, respectively. The T3SS1 gene (vcrD1) was detected in 67 (100%) of the isolates. The T3SS2α genes which were vcrD2, vopB2, and vopT were detected in 21 (31.3%), 11 (16.4%) and 30 (44.8%) of the isolates respectively. Some of the V. parahaemolytics strains harbored the orf8 gene 20 (29.9%), and a combination of orf8 + tdh genes 12 (17.9%), categorized as pandemic strains. The antibiotic resistance genes detected in this study include blaTEM 33 (49.3), tetM 19 (28.4), cmlA 32(47.8) and sul1 14 (20.9). The concentration levels and prevalence of V. parahaemolyticus in RTE foods indicate contamination of ready-to-eat foods, particularly street foods consumed in the Delta State of Nigeria, threatening public health and consumer safety.
Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Vibrio, Vibrio parahaemolyticus, Water, water microbiology, Water Safety
A study of chicken farms in the West found that high winds increased the prevalence of Campylobacter in outdoor flocks, a bacterial pathogen in poultry that is the largest single cause of foodborne illness in the U.S. Researchers found that about 26% of individual chickens had the pathogen at the ‘open environment’ farms in the study, which included organic and free-range chicken farms. High winds the week prior to sampling and the farms’ location in more intensive agricultural settings were linked to a greater prevalence of Campylobacter.
Posted in Campylobacter, campylobacter coli, Campylobacter jejuni, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk
