The relationship between the level of aflatoxin contamination in Brazil nuts kernels in comparison to the level in the shell was investigated. A conversion factor was determined that could allow the estimation of the level of aflatoxins in the kernel when the concentration in the whole nut is measured (further work will be required to validate the conversion factor).
Posted in Aflatoxin, Food Standards Agency, Microbiology, Research
Tagged aflatoxin contamination, brazil nuts, science
FOUR people have been hospitalised after an outbreak of salmonella food poisoning at a Darlington pub that also led to another 15 people falling ill.
The Copper Beech pub, in Neasham Road, has voluntarily stopped serving food after a number of cases of the infectious disease were linked to its kitchens.
Officers from the Health Protection Agency (HPA) have started an investigation to discover the source of the outbreak, which they believe has now been contained.
TORONTO – A hand sanitizer meant to protect people from germs is being recalled because of bacterial contamination, Health Canada said Thursday.
Kimberly-Clark is recalling its Kleenex-brand Luxury Foam Hand Sanitiser after company testing detected bacteria that may pose serious health risks to people with weakened immune systems, especially those with the lung disorder cystic fibrosis.
The bacteria identified in the tested samples are from the Burkholderia cepacia group. These bacteria pose little risk to healthy people, but for those with immune systems weakened by other illnesses, the microbes can cause serious problems, including pneumonia and blood infection.
Posted in Bacteria, Burkholderia, Eurofins Laboratories, Food Hygiene, Food Technology, Food Testing, Microbiology, Recall
Tagged environment, health, science
Ingenta – Comparison of Sample Preparation Methods for the Recovery of Foodborne Pathogens from Fresh Produce
Ingenta – Foodborne Pathogens in In-Line Milk Filters and Associated On-Farm Risk Factors in Dairy Farms Authorized To Produce and Sell Raw Milk in Northern Italy
Ingenta – Ranking the Disease Burden of 14 Pathogens in Food Sources in the United States Using Attribution Data from Outbreak Investigations and Expert Elicitation
Ingenta – Bacteriological Survey of Ready-to-Eat Lettuce, Fresh-Cut Fruit, and Sprouts Collected from the Swiss Market
Consumption of raw or undercooked poultry products contaminated with Campylobacter has been identified as a risk factor for human campylobacteriosis. We determined whether slaughtering of Campylobacter-positive flocks was associated with contamination of chicken products derived from Campylobacter-negative flocks slaughtered at the same abattoir. The presence of Campylobacter was investigated in 22 broiler farms 1 week prior to slaughter and in one abattoir on nine separate slaughter days. A total of 600 bulk packed chicken products were tested, with 198 (33.0%) of the products found to be Campylobacter positive. Of the 350 chicken products originating from Campylobacter-positive flocks, 180 (51.1%) were contaminated with the bacteria. In contrast, only 18 (7.2%) of 250 chicken products derived from Campylobacter-negative flocks were contaminated. In 14 of these 18 products, the Campylobacter isolates were identical to isolates obtained from the flock slaughtered immediately prior to the Campylobacter-negative flock. Notably, on 4/6 slaughter days, Campylobacter-negative flocks were slaughtered prior to the positive flocks, and Campylobacter was absent from all chicken products originating from the negative flocks. These results suggest that implementation of logistic slaughter (where Campylobacter-negative flocks are slaughter first) significantly decreases the prevalence of Campylobacter-positive chicken products.
Taking just a few seconds to cool freshly laid eggs would add weeks to their shelf life, according to a Purdue University study.
The rapid-cooling process, developed by Kevin Keener, a professor of food science, uses liquid carbon dioxide to stabilize the proteins in egg whites so much that they could be rated AA — the highest grade for eggs — for 12 weeks. Earlier research showed that the same cooling technology could significantly reduce occurrences of salmonella illnesses
Posted in Bacteria, Food Safety, Food Technology, Food Testing, Microbiology, Pathogen, Salmonella
Tagged food, health, purdue university study, science
Four months into its $100,000 yearlong federal grant, the Sprout Safety Alliance has a website and is recruiting people to help develop best practices materials for sprout growers.
Food and Drug Administration officials announced the alliance Feb. 28, saying it is similar to other public-private alliances for seafood, juice, produce and preventive controls set up by the agency. It created the Produce Safety Alliance in 2010 and the Food Safety Preventive Controls Alliance in 2011.
Posted in Bacteria, FDA, Food Hygiene, Food Safety, Food Testing, Microbiology, Research, Sprouting Seeds
Tagged science
The Canadian Food Inspection Agency (CFIA) and Phoenicia Group Inc. are warning the public not to consume Alkanater brand Tahina, described below, because the product may be contaminated with Salmonella.
The affected product, Alkanater brand Tahina, is sold in 454 g containers bearing the UPC 6 92551 00002 0, lot code TT3N-280312 and codes PRO: 28/03/2012 AND EXP: 28/03/2014.
This product has been distributed in Quebec, Ontario, Alberta, Manitoba and New Brunswick and may have been distributed nationally.
There have been no reported illnesses associated with the consumption of this product.
At least 66 people have fallen ill in 20 states in a Salmonella Montevideo outbreak linked to live poultry from a Missouri hatchery, the U.S. Centers for Disease Control and Prevention reported Monday. Sixteen people have been hospitalized while one infected person in Missouri has died, though Salmonella infection was not considered a contributing factor to the person’s death.
Posted in Bacteria, Eurofins Laboratories, Food Hygiene, Hand Washing, Hygiene, Illness, Microbiology, outbreak, Pathogen, Salmonella
Tagged food safety news, health, science
This study simulated factors that influence the levels of bacteria on foodservice workers’ hands. Relevant data were collected from the scientific literature and from laboratory experiments. Literature information collected included: initial bacterial counts on hands and water faucet spigots, bacterial population changes during hand washing as effected by soap type, sanitizing agent, drying method, and the presence of rings. Experimental data were also collected using Enterobacter aerogenes as a surrogate for transient bacteria. Both literature and experimental data were translated into appropriate discrete or probability distribution functions. The appropriate statistical distribution for each phase of the hand washing process was determined. These distributions were: initial count on hands, beta (2.82, 2.32, 7.5); washing reduction using regular soap, beta (3.01, 1.91, −3.00, 0.60); washing reduction using antimicrobial soap, beta (4.19, 2.99, −4.50, 1.50); washing reduction using chlorhexidine gluconate (CHG), triangular (−4.75, −1.00, 0); reductions from hot air drying, beta (3.52, 1.92, −0.20, 1.00); reduction from paper towel drying, triangular (−2.25, −0.75, 0); reduction due to alcohol sanitizer, gamma (−1.23, 4.42)−5.8; reduction due to alcohol-free sanitizer, gamma (2.22, 5.38)−5.00; and the effect of rings, beta (8.55, 23.35, 0.10, 0.45). Experimental data were fit to normal distributions (expressed as log percentage transfer rate): hand-to-spigot transfer, normal (−0.80, 1.09); spigot to hand, normal (0.36, 0.90). Soap with an antimicrobial agent (in particular, CHG) was observed to be more effective than regular soap. Hot air drying had the capacity to increase the amount of bacterial contamination on hands, while paper towel drying caused a slight decrease in contamination. There was little difference in the efficacy of alcohol and alcohol-free sanitizers. Ring wearing caused a slight decrease in the efficacy of hand washing. The experimental data validated the simulated combined effect of certain hand washing procedures based on distributions derived from reported studies. The conventional hand washing system caused a small increase in contamination on hands vs. the touch-free system. Sensitivity analysis revealed that the primary factors influencing final bacteria counts on the hand were sanitizer, soap, and drying method. This research represents an initial framework from which sound policy can be promulgated to control bacterial transmission via hand contacts.
Posted in Bacteria, Eurofins Laboratories, Food Hygiene, Hand Washing, Research
Tagged chlorhexidine gluconate, science
FoodWorld 