Prevalence and Populations of Listeria monocytogenes in Meat Products Retailed in Sao Paulo, Brazil
Reduction of Salmonella on Turkey Breast Cutlets by Plant Derived Compounds
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Tag Archives: salmonella
USA – FDA Recall – Fresh Serrano Chile Peppers Because Of Possible Health Risk- Salmonella
Bailey Farms, Inc. of Oxford, NC is voluntarily recalling 6,215 pounds of Fresh Serrano Chile Peppers, because it has the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditic and arthritis.
The Fresh Serrano Chile Peppers was distributed to Meijer, Inc. and customers may have purchased this product from October 14th to October 19th at Meijer stores in Michigan, Illinois, Indiana, Kentucky and Ohio.
In addition this product was distributed to Publix Super Markets Inc., Merchants Distributors, Inc., Walmart, Food Lion, Flavor 1st Growers and Packers, US Foods, Military Produce Group, LLC.,C&S Wholesalers, John Vena, Inc. and Harris Teeter. Consumers who suspect they may have purchased Fresh Serrano Chile Peppers from the above listed companies between the dates of October 2, 2014 to October 21, 2014 should check with the above listed companies to verify if the product was subject to recall.
No illnesses have been reported to date.
USA – Dietary Supplement Recall – Salmonella
AMS Health Sciences is recalling 2014 bottles of Saba Shark Cartilage Complex due to possible contamination with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems.
Posted in Uncategorized
Tagged Food Safety News AMS Health Sciences, salmonella, Shark Cartilage
USA – Salmonella at a Church Conference ?
Salmonella may have sickened as many as 50 people who attended a church conference at Living Word Tabernacle Church in Bessemer City, NC, according to the Gaston County Department of Health & Human Services (DHHS). Seven people have confirmed cases of salmonellosis and tests results are pending on others who attended the conference October 1-5.
Research – Reduction of Risk of Salmonella Infection from Kitchen Cleaning Clothes by Use of Sodium Hypochlorite Disinfectant Cleaner
Abstract
The objective of this study was to evaluate the reduction of infection risk due to exposure to Salmonella sp. in kitchen cleaning clothes by the use of a bleach (sodium hypochlorite) cleaner utilizing a continuous-time dynamic exposure model. The only route of exposure considered was hand contamination during cloth use. The occurrence and numbers of Salmonella was studied in 60 homes over a 6-week period in which half disinfected kitchen cleaning clothes with a sodium hypochlorite based disinfectant cleaner. This study demonstrated that a significant risk exists for Salmonella infection from kitchen cleaning clothes in Mexican homes and that this risk can be reduced by almost 100-fold by soaking cleaning clothes in a bleach product. The risks of infection and illness could likely be further reduced by developing a more effective procedure for reducing Salmonella in cleaning clothes treated twice a day with a sodium hypochlorite disinfectant (i.e. longer soaking time) or using a greater concentration of the disinfectant.
Significance and Impact of the Study
Hygiene intervention is a key strategy to reduce the potential risk of disease-causing micro-organisms in households. There is a lack of understanding of the human health risk associated with the use of contaminated kitchen cleaning cloths. The study used a quantitative microbial risk assessment to estimate the risk associated with the use of kitchen cleaning clothes by using disinfectant products. The results showed that the use of prescribe protocols can reduce the risk of Salmonella infections in household kitchens.
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Tagged kitchen cleaning, salmonella, salmonella infection, sodium hypochlorite
Research- EFSA – Tomatoes – Salmonella and Norovirus – Melons – Salmonella
Tomatoes may be minimally processed to obtain ready-to-eat products, and these steps include selection, washing, cleaning, stem removal, cutting, packaging and storage. Epidemiological data from the EU have identified one salmonellosis outbreak and one Norovirus outbreak associated with tomato consumption between 2007 and 2012. Risk factors for tomato contamination by Salmonella and Norovirus were considered in the context of the whole food chain. Available estimates of the Salmonella and Norovirus occurrence in tomatoes were evaluated together with mitigation options relating to prevention of contamination and the relevance of microbiological criteria. It was concluded that each farm environment represents a unique combination of risk factors that can influence occurrence and persistence of pathogens in tomato production. Appropriate implementation of food safety management systems including Good Agricultural Practices (GAP), Good Hygiene Practices (GHP) and Good Manufacturing Practices (GMP), should be primary objectives of tomato producers. The current lack of data does not allow the proposal of a Hygiene Criterion for E. coli at primary production of tomatoes and it is also not possible to assess the suitability of an EU-wide E. coli Process Hygiene Criterion. There are Food Safety Criteria for the absence of Salmonella in 25 g samples of ready-to-eat pre-cut tomatoes as well as in unpasteurised tomato juice placed on the market during their shelf life. A Food Safety Criterion for Salmonella in whole tomatoes could be considered as a tool to communicate to producers and processors that Salmonella should not be present in the product. Testing of tomatoes for Salmonella could be limited to instances where other factors indicate breaches in GAP, GHP, GMP or HACCP programmes. It is currently not possible to provide a risk base for establishing a Norovirus Food Safety Criterion for these foods.
Melons and watermelons are ready-to-eat foods, with an internal pH of 5.1 to 6.7 and can be consumed whole, as fresh-cut products or as fresh juices. Epidemiological data from the EU identified one salmonellosis outbreak associated with consumption of both pre-cut and whole melon between 2007 and 2012. Risk factors for melon and watermelon contamination by Salmonella were considered in the context of the whole food chain, together with available estimates of Salmonella occurrence and mitigation options relating to prevention of contamination and the relevance of microbiological criteria. It was concluded that each farm environment represents a unique combination of risk factors that can influence occurrence and persistence of Salmonella in melon and watermelon production. Appropriate implementation of food safety management systems including Good Agricultural Practices (GAP), Good Hygiene Practices (GHP) and Good Manufacturing Practices (GMP), should be primary objectives of producers. It is currently not possible to assess the suitability of an EU-wide E. coli Hygiene Criterion at primary production. The existing Process Hygiene Criterion for E. coli in pre-cut melons and watermelons aims to indicate the degree to which GAP, GHP, GMP or Hazard Analysis and Critical Control Points (HACCP) programmes have been implemented. There are Food Safety Criteria for the absence of Salmonella in 25g samples placed on the market during their shelf life of ready-to-eat pre-cut melon and watermelon and unpasteurised melon and watermelon juices. A Food Safety Criterion for Salmonella in whole melons and watermelons could be considered as a tool to communicate to producers and processors that Salmonella should not be present in the product. Since the occurrence of Salmonella is likely to be low, testing of whole melons or watermelons for this bacteriumcould be limited to instances where other factors indicate breaches in GAP, GHP, GMP or HACCP programmes.
Salmonella is a bacterium that can cause an illness called salmonellosis in humans. In the European Union (EU), over 100,000 human cases are reported each year. EFSA has estimated that the overall economic burden of human salmonellosis could be as high as EUR 3 billion a year.
Australia – FSANZ Recall – Blue Cheese and Pistachio Dip – Salmonella
Fresh Fodder Pty Ltd has recalled their Blue Cheese & Pistachio dip from independent outlets such as IGA supermarkets, fruit shops and delicatessens in the ACT, NSW and VIC. The recall is due to Salmonella contamination. Food products contaminated with Salmonella may cause illness if consumed. Any consumers concerned about their health should seek medical advice and should return the products to the place of purchase for a full refund.
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Tagged blue cheese, Fodder Pty Ltd, IGA supermarkets, salmonella
USA – FDA Recall – Cat and Dog Pet Foods – Salmonella
Bravo of Manchester, CT is recalling select lots of Bravo Turkey and Chicken pet foods for dogs and cats because they have the potential to be contaminated with Salmonella. Salmonella can affect animals eating the products and there is risk to humans from handling contaminated pet products, especially if they have not thoroughly washed their hands after having contact with the products or any surfaces exposed to these products.
Posted in Uncategorized
Tagged Bravo Turkey, CT, FDA Bravo, Manchester, pet foods, pet products, salmonella
USA – FDA Recall -Carob Powder – Salmonella
Glaser Organic Farms has been notified by its supplier of a recall of Organic Carob Powder due to possible health risks related to Salmonella contamination. Salmonella is an organism which can cause serious and sometime fatal infections in young children, frail, or elderly people and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting, and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis, and arthritis.
Glaser Organic Farms has taken immediate action to recall Organic Carob Powder in order to ensure the safety of its consumers.
Products were distributed from May 7, 2014 thru July 23, 2014
RAW CAROB POWDER 8 ounces Lot# 0507081456 I UPC Code 83291005567
and
CAROB FUDGY BROWNIE 5.5 ounces Lot# 0207211406 I UPC Code 832910002061No other Glaser Organic Farms products are affected by this recall and no illnesses have been reported to date. This recall is initiated as a precautionary measure due to a possibility of contamination as notified by our suppliers.
Consumers that have purchased these products with the above stated lot numbers and UPC are asked not to consume the product and discard it.
Consumers with questions may contact Glaser Organic Farms at 305-238-7747, Monday -Friday from 9 am-5 pm EST. Email correspondence can be sent to raw@glaserorganicfarms.com.
Glaser Organic Farms is working closely with the FDA on this matter.
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