In the news

Inactivation of Salmonella and avian pathogens on hatchery eggs using gas phase hydroxyl-radical process vs formaldehyde fumigation

A publication in Poultry Science (Vol 104, May 2025) entitled “Inactivation of Salmonella and avian pathogens on Hatchery eggs using gas phase hydroxyl-radical process vs formaldehyde fumigation: Efficacy, hatching performance and grow-out of Chickens” by Scientists of Department of Food Science, University of Guelph describe the disinfection of that can reduce the pathogen burden while preserving the egg integrity and embryo. In the study, a gas phase hydroxyl-radical process was validated and verified as a hatchery egg disinfection method. The process involved applying a hydrogen peroxide mist in combination with ozone gas and UV-C to generate antimicrobial hydroxyl radicals. The treatment (2 % hydrogen peroxide, 20 ppm ozone, and 19 mJ/cm2 UV-C; designated as HR) for inactivating Salmonella Enteritidis and Typhimurium inoculated onto eggs could eliminate the pathogens. Surface sterilization was achieved by a pre-treatment of eggs with the photo-catalyst riboflavin (13.75 mM) followed by 3 % hydrogen peroxide delivered at 70 °C prior to the hydroxyl-radical treatment (3 % hydrogen peroxide, 20 ppm ozone, and 114 mJ/cm2 designated HRS). The surface sterilization of eggs coincided with the removal of the cuticle layer with the HRS treatment but not HR. The cuticle layer was also compromised by formaldehyde treatment. When the different treatments were applied to fertile hatchery eggs (n=50 eggs per treatment group), there was no significant difference in hatchery rate (64-74 %), with hatch to fertility being higher for disinfected eggs (89-97 %) compared to the non-treated control (80 %). The seven-day mortality (0 – 2 birds) and feed conversion ratio (1.59 – 1.75 kg/kg feed) did not significantly differ between the treated vs controls. The HR treatment could eliminate Enterococcus faecium Escherichia coli (>5 log CFU/egg reduction). However, HRS was required to inactivate Pseudomonas aeruginosa (>5 log CFU/egg reduction) and reduce Aspergillus niger spores (3.08±2.25 log CFU reduction). The study provided treatment options for hatchery egg disinfection and alternatives to formaldehyde treatment. @ https://www.sciencedirect.com/science/article/pii/S0032579125002627

 

 

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In Belgium, marinated turkey skewers from the Norenca and Spar brands were recalled due to Salmonella

In Belgium, the AFSCA (the Federal Agency for the Safety of the Food Chain) reported that Norenca NV is withdrawing the marinated turkey skewer products (3 and 16 pieces) of the Norenca and Spar brands from sale and recalling them from consumers due to the possible presence of Salmonella. @ https://favv-afsca.be/fr/produits/rappel-de-norenca-0

 

 

En accord avec l’AFSCA, Norenca N.V. retire les produits brochette de dinde marinée (3 et 16 pièces) des marques Norenca et Spar de la vente et les rappelle auprès des consommateurs en raison de la présence possible de Salmonella. La société Norenca demande à ses clients de ne pas consommer ce produit et de bien vouloir le ramener au point de vente. Description des produits :  

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Harvest NYC Inc. recalled Enoki Mushroom due to Listeria monocytogenes

The FDA reported that Harvest NYC Inc (Brooklyn, NY) recalled its 200g packages of Enoki Mushroom because they may be contaminated with Listeria monocytogenes. The recalled Enoki Mushrooms were distributed nationwide in retail stores. The product comes in a 200g, green plastic package distributed by Hofood99 Inc., 21903 56th Ave Oakland Gardens, NY 11364. No illnesses have been reported to date in connection with this problem. The contamination was discovered after samples were collected from a store in Buffalo, NY, and subsequent analysis by the NYS Department of Agriculture and Markets Food Laboratory revealed the presence of Listeria monocytogenes in some 200g packages of Enoki Mushroom. @ https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/harvest-nyc-inc-recalls-enoki-mushroom-due-possible-health-risk

 

 

Harvest NYC Inc of Brooklyn, NY 11231 is recalling its 200g packages of Enoki Mushroom, because they may be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people and others with weakened immune systems.

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In Canada, Umyum brand plant-based cashew butter was recalled due to Salmonella

The CFIA reported that Umyum Food Inc (Port Coquitlam, British Columbia) recalled batches/lots of Umyum-branded plant-based cashew butter from the Canadian marketplace due to the reported salmonella contamination. The CFIA reports the following Cashew Butter products are subject to this recall: Umyum branded Classic Plantbased Cashew Butters, sold in 200 gram bottles, a best-by date code of 25AU07 (i.e., August 7, 2025); Umyum branded Garlic Plantbased Cashew Butters, sold in 200 gram bottles; and Umyum branded Truffle Plantbased Cashew Butters, sold in 200 gram bottles. The products were sold in British Columbia and Ontario, @ https://recalls-rappels.canada.ca/en/alert-recall/umyum-brand-plantbased-cashew-butter-recalled-due-salmonella