52 sick from Salmonella linked to café in Poland

As evidenced by recent reports, Green Caffe Nero clients in Warsaw, Krakow and Wrocław have asked about the “Green Mosque” cake. Some of them are in hospital. Among the victims of salmonella raging in the famous coffee bar are children.

According to Warsaw’s “Metro”, 52 cases were reported in total. As many as 21 people required hospitalization, including three children. In total there are 6 children among the victims. Sanepid not only inspected Warsaw’s premises Green Caffe Nero but also cafes in Wrocław and Kraków . There were also infected cakes. Krakow inspection confirmed that she had four people suffering from salmonella after eating the “green moss” dough. At least one of the sick people was poisoned in Wrocław.

As the InnPoland.pl portal reported, the cafeteria did not hide its head in the sand and started the investigation itself. Without wrapping cotton, Green Caffe Nero took responsibility for itself. Although their managers still prescribe that salmonella was “slammed” into the cafeteria together with one of the ingredients from subcontractors.

Also 21 companies were inspected, where they identified the irregularities mainly concerned the breakdown of the cold chain for offered products. The network was also fined in the form of a fine for a total amount of PLN 4,800.

Go to grocery, plenty of abuse: Pathogens on fresh-cut cantaloupe

Effective cold chain management is a critical component of food safety practice.

fresh-cut.cantaloupeIn this study, we examined the impact of commonly encountered temperature abuse scenarios on the proliferation of Salmonella enterica and Listeria monocytogenes on fresh-cut cantaloupe.

Inoculated fresh-cut cantaloupe cubes were subjected to various temperature abuse conditions, and the growth of S. enterica and L. monocytogenes was determined.

During 1 week of storage, Salmonella cell counts on fresh-cut cantaloupe increased by –0.26, 1.39, and 2.23 log units at 4°C (control), 8°C, and 12°C (chronic temperature abuse), respectively, whereas that of L. monocytogenes increased by 0.75, 2.86, and 4.17 log units. Under intermittent temperature abuse conditions, where storage temperature fluctuated twice daily to room temperature for 30 min, Salmonella cell count increased by 2.18 log units, whereas that of L. monocytogenes increased by 1.86 log units. In contrast, terminal acute temperature abuses for 2 to 4 h resulted in upwards to 0.6 log unit for Salmonella, whereas the effect on L. monocytogenes was less significant compared with L. monocytogenes on cut cantaloupe stored at 4°C. Significant deterioration of produce visual quality and tissue integrity, as reflected by electrolyte leakage, was also observed under various temperature abuse conditions.

 Growth of Salmonella enterica and Listeria monocytogenes on fresh-cut cantaloupe under different temperature abuse scenarios

Journal of Food Protection®, Number 6, June 2015, pp. 1064-1243, pp. 1125-1131(7), DOI: http://dx.doi.org/10.4315/0362-028X.JFP-14-468

Huang, Jingwei; Luo, Yaguang; Nou, Xiangwu


Perishable food: China’s cold chain is improving

Though China’s lack of cold-chain facilities and logistics for perishable products has been its Achilles heel, improvements are expected within the next five years, says Keith Hu, Northwest Cherry Growers representative.

china.cold.chainMelissa Hansen of Good Fruit Grower writes that China is recognized as one of the hottest markets in the world due to its large population and potential for consumption. Many U.S. agricultural commodity groups, including apple growers, anticipate more open trading in the near future after trade talks in mid-January between the two countries. But is China ready to handle the influx of perishable produce?

Hu visited China last year to better understand China’s cold-chain challenges for cherries and other fresh produce.

China’s lack of cold storage facilities, refrigerated trucks, and retail refrigeration results in food contamination, food waste, and spoilage that limits the reach of most U.S. food products to the coastal cities, he reported during a Washington State Fruit Commission board meeting in December.

Hu noted that food safety is a growing problem in China, and numerous food safety incidents go unreported.

However, cold-chain improvements are being made. Government regulations effective in 2015 will require that 20 percent of fresh fruits and vegetables, 50 percent of meat, and 65 percent of seafood be handled through cold-chain channels, according to Hu. “This is a big milestone for them.”

Development and validation of a mathematical model for growth of pathogens in cut melons

Everywhere I go in Brisbane, I see cut cantaloupe.

cantaloupe.half.sep.12Rock melon as the locals call it.

From the biggest retail megalomarts to the local fruit and veg., aging cantaloupes are cut in half, wrapped in cellophane, stored at room temperature and sold at a slight discount.

This is a Salmonella growth factory.

The practice is shameful, and for every corporate food safety thingy out there who says with a straight face, food safety is our top priority, you’re full of it.

I’m looking at you, Coles and Woolworths (which control the retail grocery market in Australia).

I’m told the melon-in-half practice is prevalent in California, Florida, and pretty much everywhere.

The thing with produce – especially the ones in repeated outbreaks like cantaloupe, leafy greens and tomatoes – is that once it is cut in any way, the cut provides a growth medium for any existing microorganisms. Storing at room temperature sets fire to the flame, which is why the cold-chain is so important for cut produce.

Friend of barfblog Schaffner just can’t stop writing papers, which is good, because food safety needs more evidence and less faith.

Abstract below.

Development and validation of a mathematical model for growth of pathogens in cut melons.

Journal of Food Protection, Number 6, June 2013, pp. 928-1108 , pp. 953-958(6)

Li, Di; Friedrich, Loretta M.; Danyluk, Michelle D.; Harris, Linda J.; Schaffner, Donald W.

Many outbreaks of foodborne illness associated with the consumption of fresh-cut melons have been reported. The objective of our research was to develop a mathematical model that predicts the growth rate of Salmonella on cantaloupe.salmonellafresh-cut cantaloupe over a range of storage temperatures and to validate that model by using Salmonella and Escherichia coli O157:H7 on cantaloupe, honeydew, and watermelon, using both new data and data from the published studies. The growth of Salmonella on honeydew and watermelon and E. coli O157:H7 on cantaloupe, honeydew, and watermelon was monitored at temperatures of 4 to 25°C. The Ratkowsky (or square-root model) was used to describe Salmonella growth on cantaloupe as a function of storage temperature. Our results show that the levels of Salmonella on fresh-cut cantaloupe with an initial load of 3 log CFU/g can reach over 7 log CFU/g at 25°C within 24 h. No growth was observed at 4°C. A linear correlation was observed between the square root of Salmonella growth rate and temperature, such that √growth rate = 0.026 × (T – 5.613), R2 = 0.9779. The model was generally suitable for predicting the growth of both Salmonella and E. coli O157:H7 on cantaloupe, honeydew, and watermelon, for both new data and data from the published literature. When compared with existing models for growth of Salmonella, the new model predicts a theoretic minimum growth temperature similar to the ComBase Predictive Models and Pathogen Modeling Program models but lower than other food-specific models. The ComBase Prediction Models results are very similar to the model developed in this study. Our research confirms that Salmonella can grow quickly and reach high concentrations when cut cantaloupe is stored at ambient temperatures, without visual signs of spoilage. Our model provides a fast and cost-effective method to estimate the effects of storage temperature on fresh-cut melon safety and could also be used in subsequent quantitative microbial risk assessments.