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Articles by Topic - Pathogen Control
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Cinnamomum cassia oil, a spice widely used in Asian cuisine, could be a promising antimicrobial for the food industry because of its efficacy in inhibiting the top six non-O157 Escherichia coli STEC bacteria.
Researchers looking for novel pathways to attack Salmonella and treat Salmonellosis, the unpleasant and sometimes deadly intestinal disease that it causes, haven’t focused much attention on nutrient sources. It’s been considered a fairly fruitless exercise: Most bacteria can grow on any of a number of nutrients, so if you get rid of one, they just gobble up another. But it turns out that Salmonella is a very picky eater.
A new camera-like detection device now being tested by scientists at the University of Southampton, England, could collect and detect Listeria monocytogenes on food preparation services within a matter of three to four hours, compared with current assays that require more than 24 hours.
Beginning this summer, the USDA’s FSISwill do double testing on ground beef samples: Every time it tests for Shiga toxin-producing E. coli (STEC) in a sample of ground beef or ground beef sources, it will also test for Salmonella. This new approach will begin on June 29, according to FSIS’ May 16 Constituent Update.
Vibrio, a bacteria that can thrive in the warm waters of the Atlantic Ocean, Gulf of Mexico, and the Caribbean, may be multiplying more quickly because of dust plumes from Saharan/Sahel desert area in Africa that are being carried across the Atlantic and deposited in ocean waters. Climate models predict that the Saharan/Sahel desert will grow hotter over the next 100 years, setting the stage for more dust to be released into the atmosphere.
In every herd of 100 cattle, odds are you’ll find about two that are “supershedders”—cattle who shed high levels of pathogens like E. coli 0157:H7 in their manure, potentially spreading it to the rest of the herd and raising the risk of contaminating meat products down the line.
Researchers at the U.K.’s Institute of Food Research have discovered more about how Salmonella fuels itself to invade human gut epithelial cells—its first line of infection—once it’s in the body. By studying how well mutated strains reproduced in cultured human epithelial cells, they identified glucose as the major nutrient used to fuel the bacterium’s growth and reproduction.
The Escherichia coli outbreak in Europe in 2011, officially assumed to be from a natural origin, may instead have been caused by accidental or intentional introduction of the pathogen into the food chain, a recently published analysis suggests.The source of the outbreak that sickened more than 4,000 people was identified as a single shipment of 15,000 kg of contaminated fenugreek seeds from Egypt. The sprouts from the seeds were assumed to be the vehicle for the deadly outbreak.
The pasteurization process, now in prototype stage, positions each raw egg between two electrodes that send radio waves back and forth through it. At the same time, the egg is sprayed with water, to compensate for some of the heat created by the radio waves. This process warms the egg from the inside out, protecting the delicate egg white, which is more sensitive to heat.
Cantaloupe safety in the U.S. appears to be improving, according to results of a summer 2013 survey by FDA field officers that were recently reported by Michigan State University. “By and large, samples of melons last summer came back free of Salmonella, E. coli, and Listeria,” said the report. “Most growers are practicing good agricultural practices, even if they aren’t certified as such or keeping records documenting food safety practices.”