FSnet Aug

FSnet Aug. 23/08 -- II

BARFBLOG: Maple Leaf cold-cuts confirmed as listeria source in Canada: at least 5 dead, dozens ill

TORONTO: Deadly listeriosis outbreak traced to Maple Leaf meats

TORONTO: Listeriosis update August 22, 2008

ONTARIO: Health Hazard Alert - Shopsy's Deli-Fresh Classic Reuben sandwich may contain Listeria monocytogenes

CANADA: Health Hazard Alert – Shopsy’s deli-fresh Classic Reuben sandwich may contain Listeria monocytogenes

NEW MEXICO: Diego's: Salmonella probe a 'witch hunt'

Combined effects of heat, nisin and acidification on the inactivation of Clostridium sporogenes spores in carrot-alginate particles: From kinetics to process validation

Diversity of lactic acid bacteria in two Flemish artisan raw milk Gouda-type cheeses

Antimicrobial effects of chitosans and chitooligosaccharides, upon Staphylococcus aureus and Escherichia coli, in food model systems

Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora

PCR assay for the detection of Campylobacter in marinated and non-marinated poultry products

how to subscribe

BARFBLOG: Maple Leaf cold-cuts confirmed as listeria source in Canada: at least 5 dead, dozens ill
23.aug.08
barfblog
Doug Powell
http://barfblog.foodsafety.ksu.edu/2008/08/articles/listeria-1/maple-leaf-coldcuts-confirmed-as-listeria-source-in-canada-at-least-5-dead-dozens-ill/index.html
Canwest News Service is first out of the block, citing a senior government official as saying Saturday that testing has confirmed that an outbreak of listeriosis that has claimed at least four lives – and probably several more -- across Canada has now been positively linked to processed meats produced at Maple Leaf Consumer Foods.
http://www.canada.com/story.html?id=222b628d-8dc8-46af-b1dd-540864db14b8
Earlier Saturday, the Public Health Agency of Canada upped to 21 the number of cases of a deadly listeriosis outbreak that have been confirmed so far in four provinces. The agency said in a statement that 16 of the cases were found in Ontario, three in British Columbia, and one each in Saskatchewan and in Quebec.
Three deaths in Ontario - St. Catharines, Hamilton and Waterloo - have been officially tied to the deadly strain of the food-borne listeria bacterium, and a fourth death on Vancouver Island has also been attributed to the strain.
http://www.phac-aspc.gc.ca/tmp-pmv/2008/listeria080820-eng.php
The public health agency also said a further 30 suspected cases remain under investigation. Of those, 14 are in Ontario, eight are in Quebec, four are in Alberta and two each are in B.C. and Saskatchewan.
So, with the positive ID, will Canadian politicians and bureaucrats keep smugly bragging about their wonderful system for foodborne disease surveillance?
http://barfblog.foodsafety.ksu.edu/2008/08/articles/listeria-1/death-toll-from-listeria-in-canada-climbs/
It’s impossible to tell from the various public statements who became sick when, and whether the system really worked or not. If you’re going to brag about how the system is working, you have to provide dates for onset of illness and deaths. Those dates have not been provided. Take a look at the updates from the U.S. Centers for Disease Control concerning the Salmonella Saintpaul outbreak and compare that with what comes out of various Canadian agencies. There is no comparison.
http://www.cdc.gov/salmonella/saintpaul/
Tell the public what you know, what you don’t know, and what you’re doing to find out more.
http://barfblog.foodsafety.ksu.edu/2008/07/articles/food-safety-communication/canadian-food-inspection-agency-can-communicate-about-risk-at-least-when-evans-is-involved/

top

TORONTO: Deadly listeriosis outbreak traced to Maple Leaf meats
23.aug.08
Canwest News Service
Nicole Baer
http://www.canada.com/story.html?id=222b628d-8dc8-46af-b1dd-540864db14b8
OTTAWA -- Testing has confirmed that an outbreak of listeriosis that has claimed at least four lives (probably several more – dp) across Canada has now been positively linked to processed meats produced at Maple Leaf Consumer Foods, a senior government official said Saturday.
The Canadian Food Inspection Agency and the Public Health Agency of Canada have been testing samples of recalled meat for the past week to determine the source of a fatal outbreak of listeriosis. They were to make details public later Saturday evening.
Earlier Saturday, the Public Health Agency of Canada upped to 21 the number of cases of a deadly listeriosis outbreak that have been confirmed so far in four provinces. The agency said in a statement that 16 of the cases were found in Ontario, three in British Columbia, and one each in Saskatchewan and in Quebec.
Three deaths in Ontario - St. Catharines, Hamilton and Waterloo - have been officially tied to the deadly strain of the food-borne listeria bacterium, and a fourth death on Vancouver Island has also been attributed to the strain.
The public health agency also said a further 30 suspected cases remain under investigation. Of those, 14 are in Ontario, eight are in Quebec, four are in Alberta and two each are in B.C. and Saskatchewan.
"These cases are positive for listeriosis, but genetic fingerprinting results are required before they can be determined to be linked to the outbreak strain," the agency said in a statement.

top

top

ONTARIO: Health Hazard Alert - Shopsy's Deli-Fresh Classic Reuben sandwich may contain Listeria monocytogenes
22.aug.08
Canadian Food Inspection Agency
Royal Touch Foods
OTTAWA -- The Canadian Food Inspection Agency (CFIA) and Royal Touch Foods are warning the public not to serve or consume the Shopsy’s deli-fresh Classic Reuben sandwich described below because the product may be contaminated with Listeria monocytogenes.
The affected product, Shopsy’s deli-fresh Classic Reuben, is sold in a 180 g package bearing
UPC 7 76393 17001 8 and Best Before dates AU 22 and AU 24 .
A small number of these sandwiches were sold only in Ontario from the following locations:
Store Name / Location
Shoppers Drug Mart / 390 Queens Quay, Toronto
Shoppers Drug Mart / 388 King Street West, Toronto
Shoppers Drug Mart / 10 Dundas Street, Toronto
Shoppers Drug Mart / 465 Yonge Street, Toronto
Shoppers Drug Mart / 4990 Yonge Street, Toronto
Shoppers Drug Mart / 5776 Yonge Street, Toronto
Bloor Superfresh Mart / 186 Bloor Street, Toronto
This recall is being initiated as this product contains sliced corned beef, one of the ready-to-eat deli meat products recalled by Maple Leaf Consumer Foods, Burlington, ON. There have been no reported illnesses associated with the consumption of these sandwiches.
Food contaminated with Listeria monocytogenes may not look or smell spoiled. Consumption of food contaminated with this bacteria may cause listeriosis, a foodborne illness. Listeriosis can cause high fever, severe headache, neck stiffness and nausea. Pregnant women, the elderly and people with weakened immune systems are particularly at risk. Infected pregnant women may experience only a mild, flu-like illness, however, infections during pregnancy can lead to premature delivery, infection of the newborn, or even stillbirth.
The manufacturer, Royal Touch Foods, Toronto, ON, is voluntarily recalling the affected product from the marketplace. The CFIA is monitoring the effectiveness of the recall.
For more information, consumers and industry can call one of the following numbers:
Domenic Ruso, Royal Touch Foods at 1-800-661-2360, Monday to Friday from 8:00 a.m. to 4:30 p.m.
CFIA at 1-800-442-2342 / TTY 1-800-465-7735 (8:00 a.m. to 8:00 p.m. Eastern time, Monday to Friday).
For information on Listeria monocytogenes, visit the Food Facts web page
http://www.inspection.gc.ca/english/fssa/concen/causee.shtml.
For information on receiving recalls by e-mail, or for other food safety facts, visit our web site at www.inspection.gc.ca.

top

CANADA: Health Hazard Alert – Shopsy’s deli-fresh Classic Reuben sandwich may contain Listeria monocytogenes
22.aug.08
Canadian Food Inspection Agency
Ottawa -- The Canadian Food Inspection Agency (CFIA) and Royal Touch Foods are warning the public not to serve or consume the Shopsy’s deli-fresh Classic Reuben sandwich described below because the product may be contaminated with Listeria monocytogenes.
The affected product, Shopsy’s deli-fresh Classic Reuben, is sold in a 180 g package bearing
UPC 7 76393 17001 8 and Best Before dates AU 22 and AU 24 .
A small number of these sandwiches were sold only in Ontario from the following locations:
Store Name/Location
Shoppers Drug Mart/390 Queens Quay, Toronto
Shoppers Drug Mart/388 King Street West, Toronto
Shoppers Drug Mart/10 Dundas Street, Toronto
Shoppers Drug Mart/465 Yonge Street, Toronto
Shoppers Drug Mart/4990 Yonge Street, Toronto
Shoppers Drug Mart/5776 Yonge Street, Toronto
Bloor Superfresh Mart/186 Bloor Street, Toronto
This recall is being initiated as this product contains sliced corned beef, one of the ready-to-eat deli meat products recalled by Maple Leaf Consumer Foods, Burlington, ON. There have been no reported illnesses associated with the consumption of these sandwiches.
http://www.inspection.gc.ca/english/fssa/concen/2008listeriae.shtml
Food contaminated with Listeria monocytogenes may not look or smell spoiled. Consumption of food contaminated with this bacteria may cause listeriosis, a foodborne illness. Listeriosis can cause high fever, severe headache, neck stiffness and nausea. Pregnant women, the elderly and people with weakened immune systems are particularly at risk. Infected pregnant women may experience only a mild, flu-like illness, however, infections during pregnancy can lead to premature delivery, infection of the newborn, or even stillbirth.
The manufacturer, Royal Touch Foods, Toronto, ON, is voluntarily recalling the affected product from the marketplace. The CFIA is monitoring the effectiveness of the recall.
For more information, consumers and industry can call one of the following numbers:
Domenic Ruso, Royal Touch Foods at 1-800-661-2360, Monday to Friday from 8:00 a.m. to 4:30 p.m.
CFIA at 1-800-442-2342 / TTY 1-800-465-7735 (8:00 a.m. to 8:00 p.m. Eastern time, Monday to Friday).
For information on Listeria monocytogenes, visit the Food Facts web page
http://www.inspection.gc.ca/english/fssa/concen/causee.shtml.
For information on receiving recalls by e-mail, or for other food safety facts, visit our website at www.inspection.gc.ca.

top

NEW MEXICO: Diego's: Salmonella probe a 'witch hunt'
23.aug.08
Santa Fe New Mexican
Sue Vorenberg
http://www.santafenewmexican.com/Local%20News/Restaurant--Salmonella-probe-a--witch-hunt-
Diego's Cafe and the Simons & Slattery law firm, which represents it, have issued a response to claims by the state Health and Environment departments that 12 people who ate at DeVargas Center restaurant contracted salmonella bacteria infections.
The response calls information released by the Health Department to be an "ill-advised witch hunt" against the restaurant, which has been in Santa Fe for 20 years.
"Despite repeated attempts to obtain the facts which the Health Department has based its erroneous allegations against Diego's, the department has not provided any evidence that there is, or has been, salmonella in the restaurant at any time," the statement said.
Toni Maryol, who owns the restaurant, voluntarily closed Diego's dining room Thursday to wait for results of the department's investigation into salmonella contamination, which is ongoing, Maryol said.
Diego's bar remains open, she said.
"We have nothing to hide," Maryol said, adding she thinks the problem didn't come from her restaurant but possibly from a food supplier (but if you sold it, you’re liable; know your suppliers – dp)
The department's lab has confirmed 12 cases of salmonella in 11 people who said they ate at the restaurant prior to getting sick and in a 1-month-old infant whose mother ate at the restaurant prior to the nursing infant's getting sick. Results of the investigation are still pending, however, said Deborah Busemeyer, a spokeswoman.
"It's our responsibility to protect the public's health," Busemeyer said. "We weigh these problems carefully. If we have any concern of more people getting sick, we want to alert the public."
Joan Baumbach, a medical epidemiologist for the department, also noted the salmonella strain found in the patients was "exactly the same" in all cases, indicating the outbreak came from one place.
Maryol is considering a lawsuit against the department for possible civil rights violations, said Tom Simons, her lawyer at the firm.

top

Combined effects of heat, nisin and acidification on the inactivation of Clostridium sporogenes spores in carrot-alginate particles: From kinetics to process validation
01.oct.08
Food Microbiology Volume 25, Issue 7
F. Naima, 1, M.R. Zareifarda, S. Zhua, R.H. Huizingb, S. Grabowskia and M. Marcottea
http://www.sciencedirect.com/science/issue/6800-2008-999749992-696299
Abstract
Combined effects of mild temperatures, acidification and nisin on the thermal resistance of Clostridium sporogenes ATCC 11437 spores were assessed. Inoculated carrot-alginate particles were used as a solid-food model for the validation of the spore inactivation during the flow of a solid–liquid food system through the holding tube of an aseptic processing unit. Inactivation kinetics was studied in a water bath with the spores inoculated into carrot-alginate particles and in Sorensen's phosphate buffer. For temperatures of 70–90 °C, D-values in the buffer were 24.9–5.7 min, much lower than those evaluated for the particles (115.1–22.2 min). Statistical analyses showed significant synergistic effects of temperature and pH on spore inactivation for both media. Acidification reduced the heat resistance of the spores by reducing the D-values. Nisin was not significantly effective at the lower concentrations (up to 750 IU/g). The combination of 90 °C, pH: 4.5 and 500 IU/g nisin resulted in a ten-fold decrease of the D-value for spores inoculated in the particles (from 111.1 to 10.6 min). Microbial validation tests were conducted using a pilot-scale aseptic processing unit with a mixture of carrot cubes (10%) and carrier liquid of 2%-carboxymethylcellulose solution (90%). Spore-inoculated carrot-alginate particles (initial counts of 106 CFU/g, obtained after come-up-time pre-heat) with pH 3.5 and 2000 IU/g nisin were processed at 90 °C in the aseptic processing unit. Microbial analysis showed no spore survivors in the particles after passing through the holding tube (5.2–6.0 min of residence time). The proposed combination of these hurdles significantly enhanced the spore inactivation rate (D90=1.17 min) as compared to that for thermal treatment only (D90=19.6 min).
aAgriculture and Agri-Food Canada, Food Research and Development Centre, 3600 Casavant Blvd. West, Saint-Hyacinthe, QC, Canada J2S 8E3 bWageningen University, Department of Product Design and Quality Management, 6700 EV Wageningen, POB 8129, The Netherlands

top

Diversity of lactic acid bacteria in two Flemish artisan raw milk Gouda-type cheeses
01.oct.08
Food Microbiology Volume 25, Issue 7
Koenraad Van Hoordea, Tine Verstraeteb, Peter Vandammea and Geert Huysa
http://www.sciencedirect.com/science/issue/6800-2008-999749992-696299
Abstract
PCR-denaturing gradient gel electrophoresis (PCR-DGGE) was used to study the diversity of lactic acid bacteria (LAB) in two Flemish artisan raw milk Gouda-type cheeses. In parallel, conventional culturing was performed. Isolates were identified using (GTG)5-PCR and sequence analysis of 16S rRNA and pheS genes. Discriminant analysis revealed some differences in overall LAB diversity between the two batches and between the two cheeses. Within each batch, the diversity of 8- and 12-week-old cheeses was relatively similar. Conventional isolation mainly revealed the presence of Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus rhamnosus and Pediococcus pentosaceus. PCR-DGGE revealed the presence of three species of which no isolates were recovered, i.e. Enterococcus faecalis, Lactobacillus parabuchneri and Lactobacillus gallinarum. Conversely, not all isolated bacteria were detected by PCR-DGGE. We recommend the integrated use of culture-dependent and -independent approaches to maximally encompass the taxonomic spectrum of LAB occurring in Gouda-type and other cheeses.
aLaboratory of Microbiology, Ghent University, K.L. Ledeganckstraat 35, B-9000 Gent, Belgium bProtistology and Aquatic Ecology, Ghent University, K.L. Ledeganckstraat 35, B-9000 Gent, Belgium

top

Antimicrobial effects of chitosans and chitooligosaccharides, upon Staphylococcus aureus and Escherichia coli, in food model systems
01.oct.08
Food Microbiology Volume 25, Issue 7
João C. Fernandesa, Freni K. Tavariaa, José C. Soaresa, Óscar S. Ramosa, M. João Monteiroa, Manuela E. Pintadoa and F. Xavier Ma
http://www.sciencedirect.com/science/issue/6800-2008-999749992-696299
Abstract
The objective of this study was to elucidate the controversial relationship between the molecular weight (MW) of chitosans and their antibacterial activity (upon different inoculum levels, at several concentrations). The influence of food components on the activity was also ascertained, as well as acceptance by a sensory panel. All the compounds tested exhibited antibacterial activity against Staphylococcus aureus and Escherichia coli. This activity was shown to be closely dependent on the inoculum level, MW and concentration used. Within 4 h at 103 cells/mL, all five compounds, at every concentration (0.5%, 0.25% and 0.1%, w/v), proved to be bactericidal; for higher inocula, 0.1% (w/v) was only bacteriostatic; at 107 or 105 cells/mL, and independently of the inoculum level, 0.25% (w/v) of any chitooligosaccharide (COS) mixture was sufficient to reduce the E. coli initial population by at least 3 log cycles; COS never exhibited bactericidal action over S. aureus, unlike high and medium MW chitosans—which, at 0.5% (w/v), presented a bactericidal effect even against 107 cells/mL. When incorporated in liquid food matrices, medium and high MW chitosans maintained their activity, for both matrices and bacteria, although a slower activity was noticeable in milk; however, COS lost their activity upon both bacteria in milk after 4–8 h. Furthermore, addition of chitosans to apple juice led to several unpleasant off-flavors, such as astringency and after taste—which increased in magnitude with MW.
aEscola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, P-4200-072 Porto, Portugal

top

Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora
01.oct.08
Food Microbiology Volume 25, Issue 7
K.P. Koutsoumanisa, A.P. Stamatioub, E.H. Drosinosc, and G.-J.E. Nychasb
http://www.sciencedirect.com/science/issue/6800-2008-999749992-696299
Abstract
The changes in microbial flora of minced pork during aerobic storage at 0, 5, 10 and 15 °C were studied. Minced pork samples (100 g) were packed using two types of packaging films: (a) a common food film with high permeability (HPF) and (b) a film with low permeability (LPF). The respiratory activity of meat microflora and the use of a LPF resulted in a modified atmosphere in the package headspace developed during storage. Oxygen concentration decreased from 18.7% (after packaging) to 7% (after 15 days of storage) in packages with LPF, stored at 0 °C, while CO2 increased from 3% to 10.5%, respectively. On the contrary, no significant atmosphere changes were observed during storage of HPF packages. The self-developed modified atmosphere in LPF packages resulted in a significant inhibition of pseudomonad growth which was more pronounced at low storage temperatures. For example, during storage at 0 °C, the growth rate of pseudomonads in meat packed with LPF was reduced by 48.7% compared to HPF. At 10 °C the latter reduction decreased to 13.7%. LPF packaging was also found to inhibit the growth of Brochothrix thermosphacta but this inhibition was weaker compared to pseudomonads. The effect of storage temperature on the growth rate of pseudomonads and B. thermosphacta in minced pork packed with the different films was modeled using an Arrhenius equation. For both bacteria, the activation energy was higher for LPF packaging. This can be attributed to the increased inhibitory effect of the modified atmosphere at lower storage temperature. The Arrhenius model was further used to evaluate the effect of temperature on the time required by the two bacteria to reach a spoilage level of 107 CFU/g. The results showed that when LPF packaging is combined with effective temperature control the time-to-spoilage can be significantly extended compared to HPF packaging.
aLaboratory of Food Microbiology and Hygiene, Faculty of Agriculture, Department of Food Science and Technology, Aristotle University of Thessalonica, Thessalonica, GR-54124, Greece bLaboratory of Food Microbiology & Biotechnology, Department of Food Science and Technology, Agricultural University of Athens, 75, Iera Odos, Street, Athens, GR-11855, Greece cLaboratory of Food Quality Control and Hygiene, Department of Food Science and Technology, Agricultural University of Athens, 75, Iera Odos, Street, Athens, GR-11855, Greece

top

PCR assay for the detection of Campylobacter in marinated and non-marinated poultry products
01.oct.08
Food Microbiology Volume 25, Issue 7
Marianne Katzava, Pauliina Isohannia, Marianne Lundb, Marjaana Hakkinenc and Ulrike Lyhsa
http://www.sciencedirect.com/science/issue/6800-2008-999749992-696299
Abstract
During a period of 9 months, 194 marinated and non-marinated poultry products were collected from retail shops in a defined area in Western Finland and tested for Campylobacter spp. using a conventional enrichment culture and Polymerase Chain Reaction (PCR) method. For marinated poultry products, the study involved modification of a commercial DNA isolation method. Using either a conventional culture or PCR method, a total of 25 (12.9%) of all investigated samples were Campylobacter positive. In marinated poultry products, Campylobacter was detected at a prevalence of 21.1% and 9.5% in turkey and chicken products, respectively. In August, there was a peak with 28.9% positive Campylobacter samples. Campylobacter inoculation tests were carried out to test the detection limit of both methods. The PCR method used is faster than microbiological analyses. However, enrichment of the samples is necessary due to the low occurrence of Campylobacter spp. in retail Finnish poultry products.
aRuralia Institute, University of Helsinki, Kampusranta 9C, FI-60320 Seinäjoki, Finland bNational Veterinary Institute, Technical University of Denmark, Hangoevej 2, DK-8200 Aarhus N, Denmark cFinnish Food Safety Authority Evira, Mustialankatu 3, FI-00790 Helsinki, Finland

top

FSnet is produced by the International Food Safety Network at Kansas State University, and is supported at the Gold Fork level by: Marler Clark.

FSnet is supported at the Sterling Fork level by: CropLife Canada, Ontario Ministry of Agriculture, Food and Rural Affairs , New Zealand Food Safety Authority, Monsanto Canada, and the Ontario Cattlemen's Association.

Fsnet is supported at the Silver-plate Fork level by: The National Restaurant Association, Unilever, Sholl Group/Green Giant Fresh, Feedlot Health Management Services, McDonald's, and Syngenta Crop Protection Canada.

The Food Safety Network presents a unique opportunity to bring together all those associated with agriculture and food, to enhance the safety of the food supply. To provide financial support to the Food Safety Network, please visit http://www.foodsafety.ksu.edu/en/donations.php. For information on collaboration or fee-for-service opportunities, please contact Dr. Doug Powell: dpowell@ksu.edu

To subscribe to the html version of FSnet, send mail to:
(subscription is free)
listserv@listserv.ksu.edu
leave subject line blank
in the body of the message type:
subscribe fsnet-L firstname lastname
i.e. subscribe fsnet-L Doug Powell
(replace fsnet-L with fsnettext to subscribe to the text version)

To unsubscribe to the html version of FSnet, send mail to:
listserv@listserv.ksu.edu
leave subject line blank
in the body of the message type: signoff fsnet-L
(replace fsnet-L with fsnettext to unsubscribe from the text version)

For more information about the FSnet research program, please contact:
Dr. Douglas Powell
associate professor
dept. diagnostic medicine/pathobiology
Kansas State University
Manhattan, KS
66506
cell: 785-317-0560
fax: 785-532-4039
dpowell@ksu.edu
http://www.foodsafety.ksu.edu

archived at http://archives.foodsafety.ksu.edu/fsnet-archives.htm