In the news

A team of researchers at McMaster University reported in an article published in ACS Nano that they have developed a self-cleaning surface that can repel bacteria, preventing the transfer of antibiotic-resistant superbugs and food pathogens. A treated form of conventional shrink-wrap type of material is used. The treated material is ideal for food packaging, where it could stop the accidental transfer of bacteria such as E. coli, Salmonella and Listeria from raw chicken, meat and other foods. The water-repellent lotus leaf inspired the development of the surface, the new surface works through a combination of nano-scale surface engineering and chemistry. The hydrophobic material makes liquid bounce away.  The surface is also treated chemically to enhance its repellent properties further, resulting in a barrier that is flexible, durable and inexpensive to reproduce. The researchers are hoping to work with a commercial partner to develop commercial applications for the wrap. @ https://brighterworld.mcmaster.ca/articles/the-ultimate-non-stick-coating/

The FDA announced on its website that Emesa Foods, from Taylor, MI recalled “Premium Sesame Tahini” because it has the potential to be contaminated with Salmonella. The product was distributed in states of Michigan and Texas and is sold in 800 grams (28.2 Oz).  No illnesses have been reported to date in connection with the Emesa Foods Tahini. This potential problem was revealed as a result of a random sampling by the Michigan Department of Agriculture and Rural Development. Although we have not received the final laboratory reports, Emesa Foods is taking the precaution of recalling products with the product code listed above. @ https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/emesa-foods-recalls-premium-sesame-tahini-because-possible-health-risk?utm_campaign=Emesa%20Foods%20Recalls%20Premium%20Sesame%20Tahini%20Because%20of%20Possible%20Health%20Risk&utm_medium=email&utm_source=Eloqua

 The CDC posted another update on the outbreak relating to romaine lettuce from Salinas, CA. They report that since the previous update on December 4, an additional 36 ill people have been reported. As of December 17, 2019, a total of 138 people infected with the outbreak strain of E. coli O157:H7 have been reported from 25 states. Illnesses started on September 20, 2019. Of 136 ill people with information available, 72 hospitalizations have been reported, including 13 people who developed HUS. No deaths have been reported. The outbreak strain of E. coli O157:H7 in this outbreak matches the strain responsible for outbreaks in 2017 and 2018. Those outbreaks were linked to leafy greens and romaine lettuce, respectively. CDC and FDA continue to warn against eating romaine from Salinas. @ https://www.cdc.gov/ecoli/2019/o157h7-11-19/index.html

Listeria illnesses and a death were reported in Texas, Florida, South Carolina, Pennsylvania, and Maine are linked to Almark Foods hard-boiled eggs. The CDC is concerned that bulk, fresh hard-boiled eggs produced by Almark Foods of Gainesville, Georgia, are contaminated with Listeria and have made people sick. These products were packaged in plastic pails for use nationwide by foodservice operators. The products have not been recalled. However, because Listeria can cause severe infections, the CDC is warning against selling, serving, or using these eggs to make other food products. Seven people infected with the outbreak strain of Listeria monocytogenes have been reported. Four hospitalizations have been reported. One death has been reported from Texas. One illness was reported in a newborn that was infected with Listeria while the mother was pregnant, but the newborn survived.  In this investigation, WGS showed that bacteria isolated from ill people are closely related genetically.  In the PulseNet database, CDC noted two environmental samples from February 2019 that are closely related genetically to bacteria from ill people in this outbreak.  @ https://www.cdc.gov/listeria/outbreaks/eggs-12-19/index.html