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FOOD ALERTS, HOW TO ENSURE LISTERIA SAFETY IN THE CONSUMPTION OF SAUSAGES?

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Hello and welcome once again to the Amerex Blog! Lately we are hearing about more and more alerts related to the food safety of numerous pathogens… Particularly over the past year, a food alert due to the presence of Listeria in sausages from Italy.

Listeria monocytogenes is a pathogenic bacteria that can cause serious illness in humans. In light of this situation, it is essential to be informed about the risks associated with Listeria in products such as fresh sausages and to take the necessary measures to ensure food safety. Therefore, in this blog post we want to share with you how to explore the precautions to be taken into account when consuming sausages and how to protect ourselves from the appearance of Listeria.

How often can we find Listeria-contaminated sausages in the market?

The presence of Listeria in sausages is a major concern in terms of food safety. According to the RASSF (Rapid Alert System Feed and Food), there have already been around 60 food alerts reported this past year due to the presence of Listeria, all of which are serious or potentially of serious risk. Although the cases of contamination may be different, and this is a bacteria that can be present in a wide variety of foods, it is crucial to understand the importance of ensuring the safety of the sausages we consume, as they are far from being free from this risk.

Indeed, it is an issue to be taken into account and it is essential to know the preventive measures and proper procedures to minimize the likelihood of finding Listeria-contaminated sausages in the market. By following the right best practices, storage and cooking practices, we can significantly reduce the risks and enjoy safe and delicious sausages.

What could happen to us if we eat Listeria-contaminated sausages?

The consumption of sausages contaminated with Listeria can have serious consequences for our health. As mentioned above, Listeria monocytogenes is a pathogenic bacteria that can cause the disease known as listeriosis. If we eat contaminated sausages, there is a risk of developing symptoms such as fever, muscle aches, nausea, vomiting and diarrhea. In the most severe cases, especially in people with weakened immune systems, pregnant women and the elderly, infection with this pathogen can lead to serious complications and even death.

Person holding the hand of another one lying in a hospital bed

Therefore, we must be aware of the risks associated with the appearance of Listeria in any type of food and take all the necessary measures to avoid its consumption when there are food alerts or suspicions of contamination. Food safety and consumer health must always be a priority.

What are the indicators that sausages are spoiled due to contamination with Listeria or other bacterial species?

It is important to be aware of certain indicators that could point out that the sausages are spoiled and contaminated with Listeria or other bacteria. Some of these signs to watch for are the following:

  • Expiration date: First of all, always check the expiration date printed on the sausage package. If the date has passed or is close, it is possible that the sausages are in poor condition and may present an increased risk of bacterial contamination.
  • Bad smell: Pay attention to the smell of the sausages. If you detect an unpleasant, acidic or ammonia-like odour, this could indicate that the sausages are spoiled and could be contaminated with bacteria such as Listeria.
  • Visual appearance: Look closely at the sausages. If you notice changes in colour, such as unusual spots or discoloration, or if they have mould, this is a clear indicator that the sausages are in poor condition and should be thrown away.
  • Abnormal texture: Fresh sausages should have a firm, elastic texture. If the sausages feel soft, slimy or crumbly to the touch, be alert, this could be a sign of bacterial contamination.

It is important to remember that these indicators are only a guide and not a firm confirmation of the presence of Listeria or other bacteria. However, if there is any doubt of contamination, it is always recommended not to eat the sausages in order to avoid possible health risks.

What actions can we take in our homes to avoid the proliferation of Listeria or other pathogens?

It is key in order to protect ourselves from pathogen and bacterial contamination that we follow some of the most basic preventive practices in our own homes. Some actions to take are as follows:

  • Proper storage: Store sausages in the refrigerator at a safe temperature, generally below 4°C. Make sure they are properly wrapped or in sealed containers to avoid cross-contamination with other foods.
  • Hygienic handling: Wash your hands with soap and water before and after handling sausages. This will help prevent the transfer of bacteria to the food.
  • Avoid cross-contamination: Keep raw sausages separated from other foods, especially those that will be consumed without additional cooking, such as salads or sauces. Use different utensils and cutting boards for raw and cooked foods.
  • Appropriate cooking: Be sure to cook sausages thoroughly, until they reach a safe internal temperature of at least 75°C. Using a cooking thermometer can be helpful to check the internal temperature.
  • Prompt consumption: Eat the sausages within their recommended expiration date. Avoid leaving them out of the refrigerator for extended periods of time and do not let them be kept at room temperature for too long.

These preventive actions are essential to reduce the risk of contamination by Listeria or other pathogens in the sausages we consume at home. By following these practices, we minimize the risks to the health of both ourselves and our family and can enjoy safer meals.

How is the Food Industry concerned about preventing Listeria contamination and working to avoid its appearance in the different foods we consume?

The Food Industry plays a key role in preventing Listeria contamination and works actively to avoid its presence in different foods, including sausages. The industry implements measures to guarantee food safety such as good hygienic practices at all stages of manufacturing, quality controls and risk analysis to identify possible sources of contamination, development of traceability programs, investment in advanced processing technology (e.g. pasteurization systems in the case of sausages) and compliance with regulations and standards established by health authorities and control bodies.

Food handlers with fresh sausages

In addition to the use of food additives or preservatives that inhibit the growth of these bacteria, which is used by manufacturers in all food sectors. This is demonstrated by the numerous companies that ask us about natural alternatives within the Amerex portfolio to address this problem. For example, our range of natural preservatives includes a clean label blend, Biamex Export, which is a specialist against Listeria. In addition to other products that have direct action against pathogenic microorganisms, helping to keep food in better condition and last longer.

We hope that this Blog entry has made you more aware of these food alerts and the care in food handling. Remember that food safety is everyone’s responsibility, and it is essential to follow the recommendations of health authorities and be informed about current food alerts.

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RAW MILK AND SALMONELLA – DISCUSSION AND SOLUTIONS

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In 2020, an outbreak of Salmonella enteriditis occurred in Italy, affecting more than 80 people through the consumption of a Pecorino cheese produced at two local dairies. This cheese is produced from raw, unpasteurised sheep milk. The original source of the Salmonella was unclear, but an inspection at the farm revealed that general hygiene standards were unsatisfactory and milk was kept for more than an hour in the milking buckets at a temperature of 37°C before being transferred to the cooling tank. Naturally, these storage conditions boost the proliferation of pathogens, but let’s look further into the topic… Today in this new Blog entry we will tackle this difficult challenge and see what we can do to improve our results. Let’s start from the beginning.

What is pasteurisation and what does “raw milk” mean?

According to the FDA, “Pasteurization is a widely used process that kills harmful bacteria by heating milk to a specific temperature for a set period of time“. Raw milk is milk from animals that has not been pasteurized and therefore can carry dangerous bacteria such as Salmonella, E. coli, Listeria, Campylobacter, and others that cause foodborne illness, often called “food poisoning”. These bacteria can be especially dangerous for people with weakened immune systems, children, older adults and pregnant women. The next logical question would be…

In case of drinking raw milk, can I get Salmonella poisoning?

There is no doubt that the pasteurisation process guarantees the control of all pathogens capable of contaminating milk, and reduces the risk of food poisoning. Still, after this treatment some forms of resistance, commonly known as spores, may resist. Although this spores do not pose any risk to the consumer, it means that pasteurisation is not a 100% effective treatment against all contamination, sterilisation is.

On the other hand, experts point out that “to reduce risks, raw milk should be boiled before consumption“, which they say “achieves similar or even stronger microbicide effects than pasteurisation“. However, boiling leads to changes in taste and a greater loss of nutrients and vitamins than industrial pasteurisation treatments. In addition, we are not able to carry out the processes at home in the same way as in an industrial factory, so we cannot guarantee the same safety and efficacy against pathogens such as Salmonella. To sum up, yes, it can be consumed. But like everything else, there are some things to take into account…

Is raw milk sold in the industry free of Salmonella?

Nowadays we can find some certified farms that sell packaged raw milk (or products made from it) directly to the final consumer under the protection of Regulation (EC) Nº 853/2004 of the European Parliament. Real Decreto 1086/2020 (Spain) establishes some requirements for raw milk intended for direct sale to the consumer.

It is always essential to have satisfactory hygiene standards and to adopt preventive measures and good processing techniques on farms and dairies to prevent microbiological contamination. This is particularly important when raw, unpasteurised milk is intended for human consumption.

An example would be a farm where freshly milked milk is cooled to 3°C in less than 20 minutes, then packaged and marketed the same day. Although this reduces the chances of proliferation of pathogenic microorganisms such as Salmonella, it does NOT result in a sterile product. Therefore, the risks do exist. To reduce these risks, you may ask yourself….

How the safety against Salmonella of raw milk products can be improved?

This is key: everything can be improved, but in this particular case it is even more relevant. Amerex offers a wide range of preservatives to deal with all kinds of microorganisms, both pathogenic, as in this case with Salmonella, and non-pathogenic but equally contaminating. We can’t think of a better matrix than raw milk to apply these preservatives: it lacks heat treatment, it is very vulnerable to contamination and its formulation does not include chemical additives. The “rawness” of its manufacturing process makes it the perfect food for the use of preservatives that will definitely increase its safety and help prevent the development of microorganisms that are harmful to humans.

Do you want to know more? Are you identified with this problem in your food or process? We are available to answer your questions about safety against contamination and how to include this preservatives in your production.

We are pleased to share information with you!

imasd@amerexingredientes.es

Phone number: +34 91 845 42 14

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CHICKEN AND SALMONELLA – WHY, PREVENTION AND SAFETY

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Our apologies for not being here for a while… but we are now back in business! Welcome back everybody to this new entry in our Blog.

Recently we have been hearing more and more news about chicken contamination, especially due to Salmonella, which causes more foodborne illnesses than any other bacteria according to the CDC (Center for Disease Control and Prevention). The CDC also estimates that every year one million people get sick from eating contaminated chicken. Therefore, the importance of vigilance and hygienic care in the consumption of this food is key.

But can Salmonella really be found in the chicken we eat?

According to the National Antimicrobial Resistance Monitoring System (NARMS), about 1 in 25 packages of chicken in the supermarket is contaminated with Salmonella. In addition, about half of the chicken we consume is contaminated with Campylobacter, which is another bacteria very common in this matrix. To sum up, yes: the raw chicken we find in our daily lives is a dangerous source of bacterial contamination.

What could happen if we eat chicken contaminated with Salmonella?

People can catch salmonellosis, the disease caused by Salmonella bacteria, by eating raw or undercooked chicken, or even just by touching it.

The usual symptoms are stomach cramps, diarrhoea and fever. This illness usually lasts 4-7 days and no treatment is usually necessary for the patient’s recovery. In the rarest of cases, a Salmonella infection can cause death if not treated promptly with antibiotics.

This latter event is being studied extensively in recent years, because according to the NARMS report: the majority of Salmonella from humans (81%) is not resistant to any of the antimicrobials tested. So is no nonsense for us to be extremely careful in the handling of this food.

Picture showing a chef handling chicken in the kitchen

What are the indicators that our chicken is in poor condition due to bacterial contamination?

If the chicken is raw, we can observe the following main factors:

  • Slime / slippery texture
  • Greyish colour
  • Strong, sour smell
  • Presence of mould

If the chicken is cooked:

  • Rotten egg odour
  • Uneven colour, or shows grey or white spots
  • Sour, strange taste

Through these factors you may be able to detect abnormal bacterial growth and avoid consuming chicken which may lead to developing an important disease.

What actions can we take to prevent the proliferation of Salmonella and other infectious bacteria during the handling of chicken in our own homes?

Some tips to avoid contamination are the following:

  • Washing off hands before and after handling chicken.
  • NOT washing raw chicken. During this process, chicken juices contaminated by bacteria can transfer from the food to other foods, cutlery, or even to the counter or sink where other foods will be handled later, proliferating this contamination.
  • Likewise, washing cutting boards, cutlery, dishes and counters with hot soapy water after handling chicken.
  • Never bringing raw chicken into contact with food that has already been cooked or is being consumed fresh.
  • Using a food thermometer to verify cooking of chicken to a safe internal temperature of 75°C or higher, as high temperatures can kill up to 100% of contaminating bacteria.
  • Never accepting chicken that is not fully cooked.
  • Refrigerating or freezing leftover chicken the sooner the better. Never leaving it for more than one hour at temperatures of 30°C or higher.

Is the food industry concerned about Salmonella contamination and does it make decisions to prevent its appearance in the different foods we consume?

In general, there is a clear awareness in the food industry to prevent contamination by this and other pathogens, both in chicken and in other matrixes vulnerable to their appearance. There are currently many food additives or preservatives that prevent the development of these bacteria, which are used by a large percentage of manufacturers in all sectors. Every day we receive enquiries from numerous companies that want to use Amerex’s natural alternatives to fight this problem. Through our clean label solutions adapted to every challenge in the food sector, in this case thanks to our range of preservatives, we are able to minimise the risks in the appearance of Salmonella and other pathogenic bacteria, thus increasing the safety of the final product and, therefore, for all of us.

We hope that this blog entry has made you a little bit more aware of how to handle this food that is so common in our kitchens. To accept these “good practices” and to include them in your daily routine will definitely improve the food safety.

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