Tag Archives: water

Research – Pesticide Application as Potential Source of Noroviruses

Posted on March 14, 2013 by | Leave a comment

HACCP EuropaNorwalk_Caspid

Human norovirus (hNoV), also known as the winter vomiting bug, is one of the most common stomach bugs in the world. The virus is highly contagious, causing vomiting and diarrhea, and the number of affected cases is growing. Currently there is no cure; sufferers have to let the virus run its course for a few days.

The consumption of fresh produce is frequently associated with outbreaks of hNoV but it remains difficult to identify where in the supply chain the virus first enters production.

A new study, published in the International Journal of Food Microbiology investigated whether contaminated water used to dilute pesticides could be a source of hNoV. Farmers use various water sources in the production of fresh fruits and vegetables, including well water and different types of surface water such as river water or lake water — sources which have been found to harbour hNoV.

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Posted in Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Technology, Food Testing, Food Virus, Microbiology, Norovirus, Pathogen, Research

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Research – Various Studies on Product Microbial Decontamination – Salmonella – E.coli O157 – Clostridium

Posted on March 8, 2013 by | Leave a comment

Wiley Online – Essential Oils Inactivation of Salmonella on Cherry Tomato’s

Wiley Online – The Efficacy of Satureja khuzistanica Essential Oil Treatment in Reducing Escherichia coli O157:H7 Load on Alfalfa Seeds Prior to Sprouting

Ingenta Connect – Commercial Thermal Process for Inactivating Salmonella Poona on Surfaces of Whole Fresh Cantaloupes

Ingenta Connect – Dynamic Effects of Free Chlorine Concentration, Organic Load, and Exposure Time on the Inactivation of Salmonella, Escherichia coli O157:H7, and Non-O157 Shiga Toxin-Producing E. coli

Ingenta Connect – Effect of Packaging Systems and Pressure Fluids on Inactivation of Clostridium botulinum Spores by Combined High Pressure and Thermal Processing

 

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Posted in Bacteria, Clostridium botulinum, E.coli, E.coli O157, EHEC, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Technology, Food Testing, Methods, Microbiology, Pathogen, Research

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USA – FDA Recall – Cucumbers – Salmonella

Posted on February 26, 2013 by | Leave a comment

FDAcucumber

Cucumbers, 44 lbs/box. Brand: Malichita (green, yellow, red and white background color on each cartons)
Recall Number F-0984-2013
Classification Class I
Code Info Lot #MA012304.
Product Distributed Qty 343 units
Reason For Recall Altiza is recalling Malichita brand cucumbers because they may be contaminated with Salmonella.

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Posted in Bacteria, FDA, Food Inspections, Food Microbiology, Food Safety, Food Safety Alert, Microbiology, Pathogen, Recall, Salmonella

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USA – Two Pet Food Recalls – Aflatoxin – Salmonella

Posted on February 25, 2013 by | Leave a comment

Food Poisoning Bulletin

Hy-Vee, Inc. is recalling certain bags of dog food due to elevated levels of aflatoxin, a chemical contaminant found in corn. Consumers who have purchased these products should not feed them to their dogs.

Aflatoxins cause cancer in animals, but are allowed at extremely low levels in nuts, seeds and legumes because the U.S. Food and Drug Administration (FDA) considers them “unavoidable contaminants” that pose little risk if small amounts are eaten over a lifetime. The problem with the dog food products was discovered by the Iowa Department of Agriculture. At the time if the recall no illnesses had been reported in association with the recall.

Food Poisoning Bulletin

Honest Kitchen today is recalling five lots of its Verve, Zeal and Thrive pet food products for possible contamination with Salmonella. The recalled products were produced between August and November 2012 and sold nationwide in the U.S. and Canada in retail stores, online and through mail order.

Pets who have Salmonella infections may have symptoms including lethargy, diarrhea, fever, and vomiting. Some may only have decreased appetite, fever and abdominal pain. Infected pets can be carriers and infect other animals or humans. If your pets have consumed the recalled product and have these symptoms,  contact your veterinarian.

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Posted in Aflatoxin, Bacteria, Food Inspections, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Microbiology, Pathogen, Pet Food, Recall

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Canada – CFIA – Recall – Organic Herbal Tea – Salmonella

Posted on February 24, 2013 by | Leave a comment

CFIA

Health Hazard Alert – Certain TEGA brand ORGANIC LEMON HIBISCUS GREEN ROOIBOS HERBAL TEA may contain Salmonella bacteria

Recall date:
February 23, 2013

Reason for recall:
Microbiological – Salmonella

Hazard classification:
Class 2

Recalling Firm:
Nu-Tea Company Ltd.

Distribution:
Alberta, British Columbia, Manitoba, Ontario, Quebec, Saskatchewan

Extent of the distribution:
Consumer

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Posted in Bacteria, CFIA, Food Hygiene, Food Inspections, Food Microbiology, Food Safety, Food Safety Alert, Microbiology, Pathogen, Recall, Salmonella

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Canada – CFIA – Recall Spouted Seeds – Listeria monocytogenes

Posted on January 29, 2013 by | Leave a comment

CFIAEurofins

The Canadian Food Inspection Agency (CFIA) and Canada Safeway Limited are   warning the public not to consume the LifeForce Foods brand Sprouts described below because they may be  contaminated with Listeria monocytogenes.

All codes of the following LifeForce Foods brand sprouts, product of USA,   packaged in plastic clamshell containers of 85 grams, are affected by this alert:

               Product UPC
               Brocco Sprouts                8 51042 00400 2
               Spicy sprouts                8 51042 00401 9
               Alfalfa sprouts                8 51042 00402 6

These products have been distributed through Canada Safeway stores in British Columbia only.

There have been no reported illnesses associated with the consumption of these products.

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Posted in Bacteria, CFIA, Food Hygiene, Food Inspections, Food Safety, Food Safety Alert, Listeria, Listeria monocytogenes, Microbiology, Pathogen, Recall

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Research – Campylobacter in Chickens

Posted on January 29, 2013 by | Leave a comment

HACCP EuropaimagesCAJOQ0KC

Poultry producers can reduce bacterial cross-contamination in poultry cages by treating the cages with forced air that’s been heated to 50 degrees Celsius.

While being transported in coops on trucks, poultry that have bacteria such as Campylobacter can contaminate, through their feces, other poultry that are free of pathogens. Those disease-causing bacteria can then be passed on to the next group of birds during the next trip, and so forth, unless the cycle is broken.

Campylobacter is a food-borne pathogen that can be present in raw or undercooked poultry. Since the bacteria are commonly found in the digestive tracts of poultry, they’re readily deposited onto coops and trucks when contaminated animals are transported to processing plants.

The researchers tested the use of hot flowing air to speed the process of drying soiled or washed cages to lower or eliminate detectable Campylobacter on cage flooring.

When the hot flowing air was applied to fecally soiled transport cage flooring samples for 15 minutes after a water-spray wash treatment, Campylobacter levels declined to an undetectable level. Static heat at similar temperatures was not nearly as effective, and unheated flowing air was moderately effective, but less so than hot flowing air.

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Posted in Bacteria, Campylobacter, Food Safety, Food Technology, Food Testing, Microbiology, Pathogen, Research

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Canada Research – Peracetic Acid for Fresh Produce

Posted on December 24, 2012 by | Leave a comment

The Grower

Up to 10,000 pounds of spinach are washed and packaged every day in iVeg Pak’s Toronto, Ontario plant. No matter where the spinach originates – Mexico, Texas, New Jersey or Ontario – the end product goes into a Pop-i package. That brand must be protected, not only for the Carnevale family owners but for the entire food chain.

To meet those standards, Taylor McCarthy’s full-time job is quality assurance, taking water samples every hour and making sure that the spinach is in the peracetic acid bath for a minimum of 45 seconds before proceeding to a drum dryer.

“This sanitizer has proven to be very effective,” says McCarthy. “We are an industry leader in using this product instead of chlorine. It’s not as corrosive on the stainless steel equipment.”

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Posted in Bacteria, Food Hygiene, Food Poisoning, Food Safety, Methods, Microbiology, Research

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USA – Illegal Prison Hooch – Clostridium botulinum

Posted on November 27, 2012 by | Leave a comment

Food Poisoning Bulletin

Prison hooch, or homemade alcohol,  is the likely source of a botulism outbreak at an Arizona prison that sent seven inmates to intensive care. The seven inmates, all from Special Management Unit 1 of the Arizona State Prison Complex Eyman in Florence, were hospitalized over the weekend.

Botulism is not spread through person-to-person contact. Although it can develop in contaminated wounds or through IV drug use, it most often develops after eating or drinking food that is tainted with the toxin. Botulism poisoning  must be treated with a course of special anti-toxin, the stockpile of which is controlled by the Centers for Disease Control and Prevention (CDC

 

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Posted in Bacteria, Clostridium botulinum, FDA, Food Hygiene, Food Illness, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Microbiology, outbreak, Pathogen, Toxin

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UK – HPA – Legionnaires Information and Research

Posted on November 5, 2012 by | Leave a comment

HPALeigionella

 

Around half (116) of the 235 cases of Legionnaires’ disease reported to the Health Protection Agency (HPA) in England and Wales in 2011 were in returning holiday makers. The annual number of Legionnaires’ cases has fallen from 355 cases in 2010, when around a third (114) were in returning travellers.

Legionnaires’ disease can be contracted by breathing in droplets of water or aerosols containing the legionella bacteria from water sources which may have had temperature problems, or where water has remained stagnant for a period of time. Spa pools, shower heads or taps can sometimes be the source of an outbreak.

The illness usually affects vulnerable people, such as the elderly and almost 70 per cent of the cases reported in 2011 were in people with an underlying health condition, including almost 30 per cent in people with heart disease. Smokers and people with diabetes or a weakened immune system were also at higher risk.

 

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Posted in Bacteria, Eurofins Laboratories, Food Hygiene, Food Illness, Food Inspections, Food Safety, Food Testing, Foodborne Illness, HPA, Legionella, Microbiology, Pathogen, Water

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