RASFF-Listeria monocytogenes (between 4100 and 6700 CFU/g) in smoked wild salmon from Poland in Italy
RASFF -Bacillus cereus (between 3.4x10E6 and 5x10E6 CFU/g) in sweet peppers from Spain in France
RASFF -Salmonella spp. (present /25g) in chicken and almond tabbouleh from Belgium in France
RASFF -Too high count of Escherichia coli (1100; 1500; >3000 CFU/g) in ready-to-eat jackfruits from Thailand in the UK
Posted in Uncategorized
Tagged bacillus cereus, escherichia coli, salmonella spp, sweet peppers
RASFF -Listeria monocytogenes (180 CFU/g) in mascarpone gorgonzola from Italy in Austria
RASFF -Listeria monocytogenes (<10 CFU/g) in smoked trout fillet from Denmark in the Netherlands
RASFF -high count of Escherichia coli (2600 CFU/g) in cheese from Hungary in Finland
RASFF – Bacillus cereus (1.5x10e7; 4.8x10e5; 1.2x10e7; 1.8x10e6; 6.7x10e4; 2.9x10e6; >1.5x10e7; >1.5x10e7; 8.8x10e5 CFU/g) in edible insects from Thailand in the UK
Bacillus strains are often isolated from biofilms in the food industries. Previous works have demonstrated that sporulation could occur in biofilms, suggesting that biofilms would be a significant source of food contamination with spores. In this study, we investigated the properties of mono-species and mixed Bacillus biofilms and the ability of Bacillus strains to sporulate inside biofilms. Bacillus strains were able to form mono-species biofilms on stainless steel coupons, with up to 90% spores after a 48 h-incubation. These spores were highly resistant to cleaning but were easily transferred to agar, mimicking the cross-contamination of food, thereby suggesting that biofilms would be of particular concern due to a potential for Bacillus spore food contamination. This hypothesis was strengthened by the fact that Bacillus strains were able to form mixed biofilms with resident strains and that sporulation still occurred easily in these complex structures.
Bacillus cereus is capable of producing enterotoxin and emetic toxin, and Bacillus foodborne illnesses occur due to the consumption of food contaminated with endospores. The objectives of this study were to investigate the growth and toxin production of B. cereus in cooked rice and to determine the effect of temperature on toxin destruction. Cooked rice inoculated with B. cereus was stored at 15, 25, 35, and 45°C or treated at 80, 90, and 100°C. The results indicated that emetic toxin was produced faster than enterotoxin (which was not detected below 15°C) at all the storage temperatures (15–45°C) during the first 72 h. Emetic toxin persisted at 100°C for 2 h, although enterotoxin was easily to be destroyed by this treatment within 15 min. In addition, B. cereus in cooked rice stored at a warm temperature for a period was not inactivated due to survival of the thermostable endospores. These data indicate that the contaminated cooked rice with B. cereus might present a potential risk to consumers. Results from this study may help enhance the safety of such food, and provide valuable and reliable information for risk assessment and management, associated with the problem of B. cereus in cooked rice.
RASFF -Bacillus cereus (4.8 10E5; 1.5 10E5 CFU/g) in aromatic herbs mix from Germany in France
RASFF -high count of Escherichia coli (330 MPN/100g) in mussels (Mytilus galloprovincialis) from Spain in Italy
RASFF-norovirus in fresh oysters from Spain in France
Posted in Bacillus, Bacillus cereus, Bacteria, Clams, E.coli, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Food Virus, Hygiene, Microbiology, Norovirus, Pathogen, RASFF, Recall
Tagged aromatic herbs, bacillus cereus, escherichia coli, rasff
Bacillus cereus is capable of producing enterotoxin and emetic toxin, and Bacillus foodborne illnesses occur due to the consumption of food contaminated with endospores. The objectives of this study were to investigate the growth and toxin production of B. cereus in cooked rice and to determine the effect of temperature on toxin destruction. Cooked rice inoculated with B. cereus was stored at 15, 25, 35, and 45°C or treated at 80, 90, and 100°C. The results indicated that emetic toxin was produced faster than enterotoxin (which was not detected below 15°C) at all the storage temperatures (15–45°C) during the first 72 h. Emetic toxin persisted at 100°C for 2 h, although enterotoxin was easily to be destroyed by this treatment within 15 min. In addition, B. cereus in cooked rice stored at a warm temperature for a period was not inactivated due to survival of the thermostable endospores. These data indicate that the contaminated cooked rice with B. cereus might present a potential risk to consumers. Results from this study may help enhance the safety of such food, and provide valuable and reliable information for risk assessment and management, associated with the problem of B. cereus in cooked rice.
RASFF – Campylobacter coli (8 of 12 samples /25g) and Campylobacter jejuni (4 out of 12 samples /25g) in chilled boneless skinless chicken breast fillets from Poland in Denmark
RASFF – Bacillus cereus diarrheal enterotoxin (17000 CFU/g) in packed rocket from the Netherlands in Finland
Posted in Bacillus cereus, Bacteria, Campylobacter, Eurofins Laboratories, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Laboratory, Microbiology, Pathogen, Toxin
Tagged bacillus cereus, boneless skinless chicken breast fillets, campylobacter coli, Campylobacter jejuni, rasff
RASFF -Listeria monocytogenes (2600, <10 CFU/g) in smoked halibut from Belgium, with raw material from Denmark
RASFF -Listeria monocytogenes (<10 CFU/g) in various tuna, smoked salmon and sea food salads from Belgium in France
RASFF -Campylobacter coli (2800; 45000 CFU/g) and Campylobacter jejuni (3200; 120000 CFU/g) in fresh whole chicken, breast fillet from France in Den mark
RASFF -Bacillus cereus (39000 CFU/g) in ginger powder from India, via France in Switzerland
RASFF -Bacillus cereus (14000 CFU/g) in curry powder from India in Switzerland
RASFF – Bacillus cereus (55000 CFU/g) in curry powder from India in Switzerland
Posted in Bacillus, Bacillus cereus, Bacteria, Campylobacter, Food Inspections, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes, Microbiology, Pathogen, RASFF, Recall
Tagged bacillus cereus, campylobacter coli, chicken breast fillet, food, restaurants, smoked halibut
Science Direct –
During a 10-year inspection survey (2001–2010), a microbiological study of ready-to-eat (RTE) foods and ready-to-bake frozen pastries from 15 canteens of the university campus was undertaken to determine their microbiological quality. The cumulative study revealed that the aerobic colony counts for the RTE product groups were as follows: from 106 to 108 CFU/g for 50% of sandwiches; under the detection limit (<10 CFU/g) for 88.6% of oven baked pastries; <105 CFU/g for 86.5% of desserts oven baked; from 103 to 109 CFU/g for desserts with dairy cream. The highest mean Enterobacteriaceae counts were recorded for desserts with dairy cream. The highest percentages of foodborne pathogens were: 20% Listeria monocytogenes and 12.5% Staphylococcus aureus in desserts with dairy cream; 17.5% Salmonella spp. and 8.5% presumptive Escherichia coli O157 in sandwiches; 14.6% Bacillus cereus in oven baked pastries. Aerobic colony counts were in the range 107–108 CFU/g for 48.8% of frozen pastries; whereas Enterobacteriaceae counts between 103 and 104 CFU/g were detected in 35.3%. Foodborne pathogens prevalences for frozen pastries were as follows: B. cereus, 31.8%; Salmonella spp., 28.6%; presumptive E. coli O157, 25%; S. aureus, 8.7%; L. monocytogenes, 8.7%. Improved sanitary conditions in the processing plants and precautionary measures are necessary for consumer protection.
The consumption of fresh-cut fruit has substantially risen over the last few years, leading to an increase in the number of outbreaks associated with fruit. Moreover, consumers are currently demanding wholesome, fresh-like, safe foods without added chemicals. As a response, the aim of this study was to determine if the naturally occurring microorganisms on fruit are “competitive with” or “antagonistic to” potentially encountered pathogens. Of the 97 and 107 isolates tested by co-inoculation with Escherichia coli O157:H7, Salmonella and Listeria innocua on fresh-cut apple and peach, respectively, and stored at 20 °C, seven showed a strong antagonistic capacity (more than 1-log unit reduction). One of the isolates, CPA-7, achieved the best reduction values (from 2.8 to 5.9-log units) and was the only isolate able to inhibit E. coli O157:H7 at refrigeration temperatures on both fruits. Therefore, CPA-7 was selected for further assays. Dose-response assays showed that CPA-7 should be present in at least the same amount as the pathogen to adequately reduce the numbers of the pathogen. From the results obtained in in vitro assays, competition seemed to be CPA-7’s mode of action against E. coli O157:H7. The CPA-7 strain was identified as Pseudomonas graminis. Thus, the results support the potential use of CPA-7 as a bioprotective agent against foodborne pathogens in minimally processed fruit.
FoodWorld 