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Improved Mathematical Model for Thermal Resistance- The Effect of Temperature and Fat

Researchers from USDA’s Agricultural Research Service and China’s Fujian Agriculture and Forestry University published an online article entitled “Improved estimation of thermal resistance of Escherichia coli O157:H7, Salmonella spp., and Listeria monocytogenes in meat and poultry – The effect of temperature and fat and A global analysis” by Lihan Huang, Cheng-An Hwang, and Ting Fang, published in Food Control Vol 96, Feb 2019.29-38. They report on the development of a more accurate regression analysis was developed for the combined effect of temperature and fat on the thermal resistance of the most common food pathogens (E. coli O157:H7, Salmonella spp., and L. monocytogenes). Investigators focused on the combined effect of temperature and fat on thermal resistance of pathogens. A reduced model (temperature only, or D-z model) and an expanded model (temperature and fat) were developed by linear regression. The expanded models developed improved the accuracy of estimation of log D. For E. coli O157:H7 in beef, > 93 percent of the variations in log D were attributed to the expanded model developed, > 96 percent for E. coli O157:H7 in non-beef meats and L. monocytogenes and Salmonella spp. in poultry meats. For Salmonella spp. in non-poultry meats, the expended model accounted for 90.4 percent of the variations. This is significantly greater than 74 percent in the reduced model. @ https://www.sciencedirect.com/science/article/pii/S095671351830433X#!

Escherichia coli O157: H7, Salmonella spp., and Listeria monocytogenes are three major foodborne pathogens in meats that frequently cause serious huma…

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Romaine Lettuce Back in the Market, FDA Identifies Six California Counties Where Contamination Originated

The California counties named by FDA a the source of the contamination were Monterey, San Benito, San Luis Obispo, Santa Barbara, Santa Cruz, and Ventura. Investigators were able to match illness dates with harvesting in fields in those counties. FDA does not restrict consumption romaine lettuce that has been harvested from areas outside of the Central Coast growing regions of northern and central California. Harvesting has resumed in growing region near Yuma, the California desert growing region near Imperial County and Riverside County, the state of Florida, and Mexico. Also hydroponically- or greenhouse-grown lettuce is allowed back to the market. As a result many companies in the romaine lettuce supply chain resumed shipping Monday after a week-long voluntary pause. A new label is being implemented voluntarily. This label will include a harvest location and a harvest date.

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Tahini imported from Israel, Achdut Ltd linked to US Salmonella Outbreak

The FDA announced the recall of Tahini products of all packages and sizes produced on the following dates: April 7th to May 21st 2018, produced by Achdut LTD. of Ariel, Israel due to contamination with Salmonella Concord. The products have expiration dates of April 7, 2020 to May 21, 2020. Some of the Tahini packages might not have dates or the dates are written in Hebrew. The recalled “Tahini” was distributed internationally in retail stores and through mail orders. CDC identified five people in the U.S.that were infected with Salmonella Concord that had the same genetic fingerprint as the Salmonella Concord found in Tahini sampled. Of the five U.S. cases interviewed, all five reported consuming hummus made with Tahini. A sample of Tahini collected by FDA at the point of import tested positive for Salmonella Concord. The probable root cause for this recall is cross contamination. The company has eliminated the source of contamination and preventive steps were taken. @ https://www.fda.gov/Safety/Recalls/ucm626750.ht

https://www.fda.gov/Safety/Recalls/ucm626750.ht

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