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According to the FSA, Cheese On The Wey LTD has recalled Blue Millie Cheese (all packages/sizes up to and including 500 grams with a batch/lot code of 21/0415 and a use-by date of 02 July 2021) from the British marketplace due to suspected Listeria monocytogenes contamination. @ https://www.food.gov.uk/news-alerts/alert/fsa-prin-34-2021
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The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is issuing a public health alert due to concerns about illnesses caused by Salmonella Enteritidis that may be associated with frozen, raw, breaded, and pre-browned, stuffed chicken products. The products are labeled “chicken cordon bleu,” chicken with “broccoli and cheese,” or “chicken Kiev.” Cases have been identified with illness onset dates ranging from February 21, 2021, to May 7, 2021. The Minnesota Department of Agriculture collected frozen, raw, breaded, stuffed chicken products from a retail store, and the raw product samples tested positive for the outbreak strain of Salmonella Enteritidis. FSIS did not request a recall because they could not connect the positive lot to the patients. The CDC investigation showed that as of June 2, 2021, 17 people infected with the outbreak strain of Salmonella Enteritidis had been reported from 6 states (Arizona, Minnesota, Indiana, Indiana, Michigan, and New York). Eight patients have been hospitalized. The outbreak strain of Salmonella was found in 2 samples of Kirkwood’s Chicken Cordon Bleu. @ https://www.fsis.usda.gov/recalls-alerts/fsis-issues-public-health-alert-frozen-raw-breaded-stuffed-chicken-products-due
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L. Wu et al. (J Food Prot (2021) 84 (6): 1060–1068.) compared Beef extract (BE) Medium to Tryptic soy broth (TSB) in minimally processed food models to study the effects on Escherichia coli O157:H7 biofilm formation. They studied the effects of temperatures (4, 10, 25, 37, and 42°C), pH values (4.5, 5.0, 5.5, 6.0, 7.0, and 8.0), strain characteristics, and the expression of functional genes on the biofilm formation. The three E. coli O157:H7 strains produced biofilm in both media. However, the biofilm formation was greater in BE than in TSB (P < 0.05). The strongest biofilm formation of E. coli O157:H7 was achieved at 37°C and pH 7.0. Biofilm formation was significantly inhibited by incubation at 4°C. Biofilm formation was correlated with auto aggregation or hydrophobicity in BE (P < 0.05). At the initial stage of biofilm formation, the expressions of luxS, sdiA, csgD, csgA, flhC, adrA, and rpoS were significantly higher in BE than in TSB (P < 0.05). At the maturity stage, the expressions of luxS, sdiA, csgD, csgA, flhC, csrA, adrB, adrA, iraM, and rpoS were significantly higher in TSB than in BE (P < 0.05). Such information could help develop effective biofilm removal technologies to deal with the risks of E. coli O157:H7 biofilms in the beef industry. @ https://meridian.allenpress.com/jfp/article-abstract/84/6/1060/452180/Beef-Based-Medium-Influences-Biofilm-Formation-of?redirectedFrom=fulltext
