Tag Archives: water

Research – Evaluating Chlorine Sanitization at Practical Concentrations for Controlling Listeria monocytogenes and Salmonella on Fresh Peaches

Posted on October 22, 2024 by | Leave a comment

MDPI

Abstract

Recent foodborne outbreaks and recalls involving Listeria monocytogenes and Salmonella-contaminated peaches have caused significant economic losses to the peach industry. This study evaluated the effectiveness of chlorine, a commonly used sanitizer in the fresh produce industry, against L. monocytogenes and Salmonella and its ability to control cross-contamination in fresh peaches. Peaches inoculated with L. monocytogenes or Salmonella (~6 log10 CFU/peach) were treated with 50–150 mg/L of free chlorine (FC, pH6.8) 24 h post-inoculation. The results revealed that chlorine had similar efficacy against L. monocytogenes and Salmonella on peaches (p > 0.05). A 30 s treatment at 50, 100, and 150 mg/L FC resulted in dose-dependent reductions (p < 0.05), achieving reductions of 0.88–0.92, 1.54–1.61, and 1.73–1.79 log10 CFU/peach, respectively. Extending the contact time to 2 min slightly but significantly enhanced the chlorine efficacy (p < 0.05). Additionally, a 30 s to 2 min exposure to chlorine with 50–150 mg/L FC resulted in a 1.05–1.43 log10 CFU/peach reduction in yeasts and molds. Tap water exposure led to substantial cross-contamination between inoculated and uninoculated fruits and processed water, with Salmonella exhibiting higher transfer rates than L. monocytogenes. The application of chlorine mitigated the cross-contamination of both pathogens but did not entirely prevent it. These findings offer valuable insights for the peach and other stone fruit industries to verify process controls.

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Posted in food bourne outbreak, Food Microbiology Research, Food Technology, foodborne outbreak, foodbourne outbreak, Hurdle Technology, Listeria, Listeria monocytogenes, outbreak, Research, Salmonella, Technology

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USA -Cyclospora – Unwashed produce ?? – Drying May Help

Posted on July 22, 2013 by | Leave a comment

Food Posioning Bulletin

Is the source of a multi-state Cyclopora outbreak restaurant lettuce salad? Health officials in at least six states are working in collaboration with the Centers for Disease Control and Prevention to divine the food source that has infected hundreds of people with a rare parasite.

The bug is so rare that it is not included in the standard parasite screening which looks for Giardia and Cryptosporidium, said David Warshauer, deputy director of communicable disease at the Wisconsin State Laboratory of Hygiene (WSLH). And once it’s confirmed with a special lab test, sub-typing is generally not performed.

With common bacterial food poisoning outbreaks, including those caused by E.coli, Salmonella, Listeria or Campylobacter, subtyping, often done with Pulsed Field Gel Electrophoresis (PFGE), is performed to find the bacteria’s “genetic fingerprint.” This allows health officials to see how many people have been sickened by the same source.

Food Poisoning Bulletin

If you’re like most people, you wash your produce before eating it. But do you dry it?  You should, according to the U.S. Food and Drug Administration (FDA).

Hundreds of people in six states; Illinois, Iowa, Kansas, Nebraska, Texas and Wisconsin have been sickened by a single-cell parasite called Cyclospora. To reduce your risk of food poisoning form fresh produce the FDA recommends the following produce-washing tips. Before you begin, wash your hands with hot, soapy water for 20 seconds, or long enough to sing Happy Birthday twice. Wash produce under cool, running water. Do not use soap or commercial washes. Scrub firm produce such as melons, cucumbers and potatoes with a brush. Dry the produce with a clean cloth or paper towel. Following these recommendations will reduce but not completely eliminate the risk of food poisoning from bacteria or parasites.

People become infected with Cyclospora when they eat or drink food or water that is contaminated with microscopic amounts of fecal matter containing the parasite. Cyclospora is most commonly found in tropical climates but imported foods including mesclun lettuce, basil, snow peas, and raspberries have been the source of a number of U.S. outbreaks in recent years.

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Posted in Cyclospora, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Hygiene, Illness, Laboratory, Microbiology, outbreak, Pathogen

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RASFF Alerts – Shigatoxin E.coli – Beef

Posted on July 5, 2013 by | Leave a comment

RASFF – Shigatoxin-producing Escherichia coli in frozen beef (Bos taurus) from Brazil in Germany

RASFF – Shigatoxin-producing Escherichia coli in chilled deboned bovine meat from Argentina in Italy

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Posted in Bacteria, E.coli, EHEC, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Microbiology, Pathogen, RASFF, Recall, STEC

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USA – Boil Water Notice in Florida – E.coli

Posted on June 16, 2013 by | 1 comment

Food Poisoning Bulletin

Broward County has issued a boil water notice for its water customers, since E. coli has been found in the municipal system. The cities affected by this notice include the City of Dania Beach, the City of Hallandale Beach, the City of Hollywood, and Broward County WWS customers in service area 3A and 3BC. That affects parts of Dania Beach, Hollywood, Miramar, West Park, Pembroke Park, and Pembroke Pines including the Fort Lauderdale-Hollywood International Airport.

Do not drink the water without boiling it first. Bring all water, including the water you use to wash your hands and use in the kitchen, to a rolling boil. Let it boil for one minute, then let it cool before using it. Bottled water can be used instead of tap water if you prefer. Only use boiled or bottled water for drinking, making ice, preparing food, and washing dishes until further notice.

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Posted in Bacteria, Boil Water Notice, E.coli, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Microbiology, Pathogen, Water

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Research – STEC E.coli Survival in Water

Posted on June 14, 2013 by | 1 comment

HACCP EuropaE__Coli_0157

A toxin dangerous to humans may help E. coli fend off aquatic predators, enabling strains of E. coli that produce the toxin to survive longer in lake water than benign counterparts, a new study from researchers from the University at Buffalo and Mercyhurst University finds.

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Posted in Bacteria, E.coli, E.coli O157, Food Hygiene, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Testing, Microbiology, Pathogen, Research, STEC, Toxin

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USA – CDC Drinking Water Toolbox

Posted on April 29, 2013 by | Leave a comment

CDCWater

Water systems and state or local agencies issue drinking water advisories when they believe water quality is or may be compromised. Advisories tell individuals, schools, hospitals, businesses, and others about the situation and how to take immediate action—to boil tap water before drinking, for example, or to avoid drinking or even using tap water.

The Drinking Water Advisory Communication Toolbox provides a  practical guide and protocol  for communicating with stakeholders and the public about water advisories that is based upon research and identified practices. It focuses on water systems and addresses the spectrum of situations that generate drinking water advisories—from a water main break to a hurricane, a drop in pressure, or intentional contamination.

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Posted in Bacteria, Boil Water Notice, CDC, Food Micro Blog, Food Microbiology, Food Safety, Methods, Microbiology, Water

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USA – Expanded Recall Pet Products – Salmonella

Posted on April 22, 2013 by | 1 comment

Food Poisoning Bulletin

Natura is voluntarily expanding its March 29, 2013 recall of dry pet foods because they may be contaminated with Salmonella bacteria. The recall now includes all dry pet food products and treats with expiration dates before and including March 24, 2014.

The brands recalled include: California Natural, EVO, Healthwise, Innova, and Karma.  All sizes, all dry dog and cat food and treat varieties, all UPC numbers and all lot codes are recalled. All expiration dates before and including March 24, 2014 are included in the recall. No canned wet food or biscuits are affected by this recall.

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Posted in Bacteria, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Microbiology, Pathogen, Pet Food, Recall

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USA – FDA Tips to Feed Pets Without Contracting Salmonella

Posted on March 20, 2013 by | Leave a comment

FDAFDA

The Food and Drug Administration is giving consumers, especially reptile owners, tips on how to prevent Salmonella infection from handling feeder rodents and reptiles. Feeder rodents are mice and rats—both frozen and live—used to feed some reptiles, such as certain snakes and lizards, as well as some amphibians. Feeder rodents, reptiles, and amphibians can be sources of Salmonella infection for people.

Salmonellosis is an infection with bacteria called Salmonella. People get salmonellosis by ingesting Salmonella germs. Persons infected with Salmonella develop diarrhea, fever, and abdominal cramps 12-72 hours after infection. The illness usually lasts 4-7 days, and most persons recover without treatment. However, the illness can be serious, even fatal, in some people. Children under 5 years of age, the elderly, and people with weakened immune systems are at higher risk for salmonellosis and may develop more severe illness.

Rodents and reptiles can naturally carry Salmonella in their intestines but show no signs of illness. The animals shed the bacteria in their feces and droppings. These, in turn, contaminate the environment with Salmonella, including the outside of the animals’ bodies and their habitats. Freezing does not kill Salmonella, so both frozen and live feeder rodents can be contaminated with these germs. Over 500 human cases of salmonellosis in three countries, including the U.S., were linked to frozen rodent exposure between 2008 and 2010.

People may become infected with Salmonella after handling feeder rodents, reptiles, or amphibians, surfaces that have been in contact with these animals, or the environment in which the animal lives.

Contaminated surfaces may include countertops, microwave ovens, refrigerators and freezers, kitchen utensils, and glasses and bowls used to store, thaw, and prepare frozen feeder rodents. Reptile and rodent habitats, including their cages or enclosures, bedding, basking rocks, food and water dishes, and other objects in their cages or enclosures may also be contaminated with Salmonella. Germs picked up from touching the animal or habitat can be spread to other people or surfaces. Therefore, people should wash their hands thoroughly with soap and water right after touching these animals, their food, or anything in the area where they live and roam. Running water and soap are best, but hand sanitizers may be used if running water and soap are not available.

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Posted in Bacteria, FDA, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Testing, Methods, Microbiology, Pathogen, Salmonella

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RASFF Alert – STec E.coli – Deer Meat

Posted on March 15, 2013 by | 1 comment

RASFF – Shigatoxin-producing Escherichia coli (VT1 positive) in frozen deer meat from Austria in Italy

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Posted in E.coli, E.coli O103, E.coli O145, E.coli O157, EHEC, Eurofins Laboratories, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Microbiology, Pathogen, RASFF, Recall, STEC

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UK -HPA -Burger Vans – Ecoli Contamination

Posted on March 14, 2013 by | Leave a comment

ITV News

HPA Report

Research from the Health Protection Agency (HPA) has revealed that food, water, chopping boards, cleaning cloths and security wristbands sampled from mobile and outdoor food vendors were contaminated with a range of bacteria including E.coli.

The bacteria, which originates from human or animal faeces is usually an indicator of either poor hygiene, undercooking or cross-contamination in the kitchen.

The events where samples were taken included 50 concerts or music festivals, 20 sports events, 39 carnivals, fetes and fairs and 44 ‘other’ events.

8% of food samples were of an unsatisfactory quality with a further 1% containing potentially hazardous levels of bacteria.

Water samples tested revealed that 27% contained unacceptable levels of coliform bacteria which can be found in the environment in soil, water and on plants and may also be a sign of faecal contamination.

E.coli and/or enterococci bacteria (of faecal origin) were found in 8%.

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Posted in Bacteria, E.coli, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, Hand Washing, HPA, Hygiene, Microbiology, Pathogen, Research

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