In September 2013 the Board endorsed a renewed strategic approach to the reduction of Campylobacter in UK chicken. This recognised:that control of Campylobacter should be treated as a core business priority by producers, processors and retailers;the distinct but complementary roles of industry and government;the need to increase the availability of information about Campylobacter levels; and the need to galvanise and accelerate action.
This paper reports on action and progress since September 2013.
According to the EFSA Report 2013, 32.7% of outbreaks of foodborne illness registered in Europe occurs within the home, due to inadequate hygienic behaviour of consumers when preparing foods in the kitchen. The efficacy of proper cleaning of cutting boards, dishes and cutlery in limiting microbial cross-contaminations in the kitchen has been documented many times, whereas few researches have been performed to determine the microbial load of the internal walls of domestic refrigerators, in Italy. The aim of this investigation is to ascertain the role played by internal surfaces of home refrigerators as possible sources of microbial contamination of foods.
Material and methods
We analyzed 293 domestic refrigerators of students or workers at the university campus of Agripolis (Legnaro, Italy). For each refrigerator, 2 internal surfaces were sampled using sponge-bags. The amounts of total viable count (TVC), Gram-negative spoiling bacteria, moulds and yeasts and the main pathogenic bacterial species were determined.
TVCs greater than 1 log CFU cm−2 are in a little over 50% of the samples analyzed and are found mainly on the bottom of the refrigerator (61%) compared to the walls (39%) (P < 0.001). Even for other microbial counts the risk ratio of finding them on the bottom of the refrigerator is significantly higher than on the walls; the possibility of there being a finding on the bottom with respect to the walls varies from 2.5 to 8.5 times respectively for moulds and Aeromonas spp. Salmonella spp. was found in 1.7% of the samples, Bacillus cereus in 5.6%, Coagulase-positive staphylococci (CPS) in 4%, the prevalence of which is always higher on the bottom of the refrigerator. Listeria monocytogenes and Yersinia enterocolitica were never found.
It is necessary to better educate consumers to clean their appliances more frequently.
Posted in Bacillus cereus, Bacteria, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Testing, Hygiene, Illness, Listeria, Listeria monocytogenes, Microbiology, Pathogen, Research, Salmonella, Staphylococcus aureus
Tagged domestic refrigerators, italy, microbial contamination, refrigerator, refrigerators
The objective of this study was to investigate the growth of Listeria monocytogenes in semi-soft rind washed cheese made from raw and pasteurised milk at different storage temperatures (4, 10 and 15 °C) over a 28 day period simulating storage following ripening. Changes in water activity (aw) and pH in cheeses were also monitored during storage. Response surface models were used to model the interaction of storage temperature and time on aw, pH and L. monocytogenes population. Growth curves were fitted using Baranyi, modified Gompertz and Logistic models at all storage temperatures for both cheeses, and model parameters were statistically analysed. In raw and pasteurised milk cheeses, all models showed a significant (P < 0.05) increase in the specific growth rate (SGR, Day−1) of L. monocytogenes with an increase in storage temperature. A higher SGR was observed for L. monocytogenes in pasteurised milk cheese (0.18–0.85 Day−1) compared to raw milk cheese (0.05–0.37 Day−1) at all storage temperatures studied. Response surface models indicated an increase in the L. monocytogenes population and pH with an increase in storage temperature. However, a decreasing trend in aw for both cheese types was observed. The predicted regression model parameters for both the raw and pasteurised milk cheese showed a high correlation coefficient R2 > 0.87. Overall, the L. monocytogenes population increased up to 3 log10 cfu−g−1 for both cheeses during storage following ripening. The fitted models confirmed different L. monocytogenes growth behaviour between raw and pasteurised milk cheeses, which could support the Food Business Operator in predicting growth during storage following ripening.
Energetic Greens has recalled Organic Sprouts Salad (Broccoli, sunflower and radish) from local greengrocers and IGA stores in northern NSW and the Mullumbimby, Bangalow and Glorious Organic Farmers Markets due to Salmonella
contamination. Food products contaminated with Salmonella
may cause illness if consumed. Any consumers concerned about their health should seek medical advice.
Mixed sprouts salad
Organic Sprouts Salad (Broccoli, Sunflower, and Radish) Energetic Greens
Package description & size
50g plastic punnet
Best Before 08/03/14
Whitestone Cheese (NZ) has recalled Whitestone Windsor Blue Cheese 110g from Woolworths Supermarkets in QLD, NSW, ACT and VIC due to Listeria monocytogenes
contamination. Listeria monocytogenes
may cause illness in
pregnant women and their unborn babies, the elderly and people with low immune systems. Consumers should not eat this product. Any consumers concerned about their health should seek medical advice and should return the product to the place of purchase for a full cash refund
Posted in Bacteria, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, FSANZ, Laboratory, Listeria, Listeria monocytogenes, Microbiology, Pathogen, Recall, Salmonella
Tagged Glorious Organic Farmers Markets
Lucerne Foods is recalling various sandwich products from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled products described below.
The following products have been sold in Alberta, British Columbia, Manitoba, Saskatchewan, and may have been sold in other provinces
||Code(s) on Product
||Roast Beef Submarine
||BB MR 11, BB MR 12,BB MR 13,BB MR 14,BB MR 17
||6 89048 03110 3
||Meat Lover’s Sandwich
||BB MR 11, BB MR 12,BB MR 13,BB MR 16,BB MR 17
||6 89048 03117 9
||Roast Beef Submarine
||0 79944 00991 2
||Roast Beef & Cheddar Sandwich
||0 79944 00987 5
Posted in Bacteria, CFIA, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Pathogen, Recall, Salmonella
Tagged Brand Name Common Name Size, Recalled products, salmonella contamination, sandwich
The number of Australians struck down by food poisoning has leapt almost 80 per cent in a decade and the number of outbreaks linked to restaurants has more than doubled, according to the latest government statistics.
In the decade to 2011, the number of Australians affected by food-borne gastroenteritis increased 79 per cent, according to figures from OzFoodNet, the national food-borne disease monitoring network. In 2011, 150 outbreaks affected 2241 people compared with 86 affecting 1768 people in 2001. The rate of hospitalisation has trebled since 2001.
The figures capture only a fraction of infections since most victims don’t go to a doctor, experts say. A 2002 estimate of people affected by food poisoning put the number at 5.4 million cases of gastro and 120 deaths a year at a cost of $1.25 billion.
Changing eating habits are believed to be a leading cause. People cook less and eat out more, say public health experts, which may partly explain why the food service industry was responsible for more than three-quarters of food poisoning outbreaks in 2011.