Biofilm formation on equipment surfaces by pathogens is a significant concern. A study by scientists at the Department of Biomedical and Nutritional Sciences, University of Massachusetts, Lowell, MA, published in Food Control (Vol 130 Dec 2021, 108275), assessed the combined effects of substrate topography and coating composition on L. monocytogenes biofilm formation. Stainless steel 304 with three surface topographies (native finish, #4 commercial brushed finish, and native finish with microfabricated pillars) was evaluated. All were tested either uncoated or coated with one of five FDA-approved food-contact substances (chromium nitride, titanium nitride, Dursan, Ni–P-polytetrafluoroethylene (Ni–P-PTFE), and Lectrofluor 641). Results indicate that surface topography and composition significantly affected fouling resistance. Significant enhancement of resistance to L. monocytogenes fouling was observed on native finish coated by Ni–P-PTFE, which reduced L. monocytogenes by 1.5 Log CFU/cm2. The most significant reductions in L. monocytogenes biofilm formation were obtained with Dursan coated on the native finish (3.4 Log CFU/cm2) and on the micropillar-modified native finish (2.8 Log CFU/cm2). A new strategy can be applied to create fouling resistance of stainless steel against L. monocytogenes biofilm for improved sanitary design of food processing equipment. @ https://www.sciencedirect.com/science/article/abs/pii/S0956713521004138#
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Listeria monocytogenes (L. monocytogenes) biofilm formation on food-contact surfaces is a significant food safety concern. However, research on the abâ¦
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A review article in the International Journal of Food Microbiology (Vol 352, Aug 2021) explores the bacteriological safety of sprouts. Sprout consumption was associated with more than 60 outbreaks of foodborne illness worldwide since 1988. The most common pathogens found were Salmonella and pathogenic Escherichia coli (especially STEC). The germination process causes changes in the chemical composition of seeds that improve the nutritional value of sprouts while decreasing their microbiological safety. The germination conditions are ideal for bacterial growth as well. The implementation of good agricultural practices is an essential tool for producing high-quality seeds. Several methods of seed decontamination are used commercially or have been investigated by researchers in the post-harvest stage. After germination, seedlings should be kept under refrigeration and, if possible, cooked before consumption. Finally, microbiological analyses should be performed at all stages to monitor the hygiene of the sprout production process. @ https://www.sciencedirect.com/science/article/abs/pii/S0168160521002257
The germination process causes changes in the chemical composition of seeds that improves the nutritional value of sprouts, while decreasing their micâ¦
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CORE identified pre-cooked shrimp as the source for the Salmonella Weltevreden outbreak reported in CORE last week. The information collected so far indicates that pre-cooked shrimp is the likely source of this outbreak. However, it appears that the product lots linked to outbreak illnesses are past their shelf life and are no longer available for sale. The most recent illness occurred in late April 2021. FDA continues to investigate, and if FDA’s outbreak investigation results in specific, actionable steps for consumers to protect themselves, a public health advisory will be issued. Patients in the new Salmonella Weltevreden outbreak live in Nevada and Arizona. Health officials do not rule the possibility that there may be people in other states who have been infected. @ https://www.fda.gov/food/outbreaks-foodborne-illness/investigations-foodborne-illness-outbreaks?utm_medium=email&utm_source=govdelivery
FDA investigates outbreaks to control them, so more people do not get sick in the outbreak, and to learn how to prevent similar outbreaks from happening in the future.
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According to the CFIA, Phoenicia Group (Montreal, Quebec) has recalled Al-Rabih branded Tahini Sesame Paste from the Canadian marketplace due to suspected Salmonella contamination. The recalled product is Al-Rabih branded Tahini Sesame Paste, sold in 454 gram (one pound) jars with a batch/lot of 157 29420, a best-before date code of 22/OC/19, and a UPC of 7 70338 10053 5. The recall was triggered by Canadian Food Inspection Agency (CFIA) test results. There have been no reported illnesses associated with the consumption of this product. The Al-Rabih branded Tahini Sesame Paste products were marketed, distributed, and sold in the Canadian provinces of Ontario and Quebec. However, it is always possible these food products had wider distribution within the country. @ https://inspection.canada.ca/food-recall-warnings-and-allergy-alerts/2021-06-14/eng/1623717905250/1623717911599
Phoenicia Group Inc. is recalling Al-Rabih brand Tahini from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled product described below.