From January 1 to April 4, 2019, the FDA has tested 441 domestic, 306 import fresh herb samples (total of 747), Of these samples, 4 domestic, 5 import tested positive for Salmonella, and 6 tested positive for Shiga-toxin producing E. coli (STEC), with further characterization determining that the STEC were incapable of causing severe illness. The FDA did not detect E. coli O157:H7 in any of the fresh herb samples that it tested. FDA also tested 435 domestic, 91 import processed avocado or guacamole samples (total of 526). Of the processed avocado or guacamole samples, 11 tested positive for Listeria monocytogenes (9 domestic, 2 import), and 2 domestic samples tested positive for Salmonella. The FDA also began testing its fresh herb samples for Cyclospora cayetanensis in July 2018, given that Cyclospora-related illnesses typically occur during the summer. The agency detected Cyclospora cayetanensis in 2 of the 141 samples of domestically grown fresh herbs tested, and in 4 of the 74 samples of imported fresh herbs tested. Testing for all pathogens is still underway and no conclusions can be drawn at this time. @ https://www.fda.gov/Food/NewsEvents/ConstituentUpdates/ucm597356.htm
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In its continued efforts to protect consumers and ensure food safety, the U.S. Food and Drug Administration has begun testing fresh cilantro, parsley and basil, as well as processed avocado and guacamole, for certain microbial contaminants.
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Methicillin-resistant Staphylococcus aureus (MRSA), is often called a “superbug” due to its resistance to many common antibiotics. Health organizations are calling for effective approaches to combat MRSA infections because the resistance acquisition happens faster than the clinical introduction of new antibiotics. Researchers at Purdue University and Boston University have discovered that photolysis of staphyloxanthin (an antioxidant residing in the microdomain of S. aureus membrane), transiently elevate the membrane permeability and causes MRSA to become highly susceptible to hydrogen peroxide attack. The findings were published in the journal Advance Science. “This new tool can treat any superficial wound infected with MRSA, which are typically very difficult to treat,” said Mohamed Sleem, a professor of microbiology at Perdue University. “The device itself is very small and easy to use. We’re hoping that in the next few years, anyone could carry it around in their purse.” The pigments produced by S. aureus are associated with the organism’s ability to damage the host. Pigment reduction through photobleaching might be able to reduce the organism’s activity. After achieving promising results in vitro, a mice model was used. Mice with MRSA-infected wounds were exposed to different wavelengths of light. The infections responded especially well to light in the blue region combined with low-concentration hydrogen peroxide. The work demonstrates staphyloxanthin photolysis as a new therapeutic platform to treat MRSA infections. @ https://www.purdue.edu/newsroom/releases/2019/Q2/blue-light-could-treat-superbug-infections.html
Methicillin-resistant Staphylococcus aureus (MRSA), a bacterium that causes infection in various parts of the body, is often called a “superbug” thanks to its ability to dodge many common antibiotics. Although most MRSA infections aren’t serious, some can be life-threatening, sometimes resulting in amputation of the infected appendage.
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After several outbreaks of Salmonella in frozen breaded chicken nuggets in Canada, the industry is now (after 1 April) working under new regulations aimed at lowering the number of Salmonella cases and product recalls. As of March 22, 2019, there have been 566 laboratory-confirmed cases of Salmonella illness investigated as part of the illness outbreaks across the country: British Columbia (42), Alberta (84), Saskatchewan (18), Manitoba (27), Ontario (209), Quebec (115), New Brunswick (30), Nova Scotia (18), Prince Edward Island (6), Newfoundland and Labrador (12), Northwest Territories (2), Yukon (1), and Nunavut (2). There have been 95 individuals hospitalized as part of these outbreaks. The Canadian Food Inspection Agency (CFIA) created the new rule which includes fully cooking the products before offering them to the public and labeling the products as “cooked” and “ready-to-eat.” CFIA reported that Salmonella cases happened when people bought the raw frozen nuggets but failed to cook them to the proper temperature,
CFIA worked with the poultry industry to develop measures on the production level beginning in the spring of 2018, while recalls and recall expansions of Salmonella-tainted chicken nuggets continued throughout 2018 and March of 2019.The new regulations should result in the reduction of Salmonella levels to below-detectable amounts. @ http://www.meatingplace.com/Industry/News/Details/84829
Meatingplace.com is the online community for North American beef, pork and poultry processors.
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MFG Distribution Inc. is recalling Oreinos Mylopotamos brand Cretan Dry Mizythra from the marketplace due to possible Listeria monocytogenes contamination. This recall was triggered by Canadian Food Inspection Agency (CFIA) test results of the product that showed positive results for Listeria monocytogenes. The CFIA is conducting a food safety investigation @ http://www.inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2019-04-02/eng/1554256405689/1554256408446
MFG Distribution Inc. is recalling Oreinos Mylopotamos brand Cretan Dry Mizythra from the marketplace due to possible Listeria monocytogenes contamination.