Biofilm Protects Salmonella from Elimination

biofilm

A new study explores the possibility that a protective biofilm around the organism protects it from elimination through infection control methods.

Salmonella poisoning is one of the most common foodborne illnesses in the United States every year, sickening thousands of people every year.  A new study explores the possibility that a protective biofilm around the organism protects it from elimination through infection control methods.

According to the Centers for Disease Control and Prevention, one out of every 6 Americans suffers a foodborne illness every year, and more than a million of these are related to the Salmonella organism.  This is a common pathogen that is typically spread through contaminated food and unwashed hands.

A new study finds that a protective biofilm or coating of bacteria possibly protects the pathogen from elimination.  The study was published recently online in the International Journal of Food Micro Biology.

The biofilm consists of bacteria that form a protective coating to a surface.  Researchers with the Fralin Life Science Institute found that this biofilm protects the Salmonella orgasm from being eliminated from contact with hand sanitizers and heat processing.  The biofilm also protects the pathogen from elimination when it is exposed to extremely dry conditions, or during the normal digestive process.

According to the researchers, earlier studies have indicated that Salmonella organisms are much more likely to survive in dry weather, and the existence of this biofilm may explain why.  Not many people know that Salmonella organisms can also survive in dry foods and even fresh produce.

According to the researchers, when Salmonella organisms are introduced to wet conditions, they thrive and reproduce.  However, when they are introduced into a dry environment, they immediately switch on certain genes, that produce a bacterial biofilm.  This protective coating can continue to protect the organisms from elimination.

Food poisoning lawyers believe that this is an important finding, because understanding how these bacteria survive is key to developing strategies to eliminate them.

 

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California Company Recalls Beef Trimmings Due to Possible E. coli Contamination

food poisoning lawyers

A Santa Clara, California-based company has announced a recall of approximately 1,260 pounds of beef trimmings because of the possible risk of E. coli contamination.

A Santa Clara, California-based company has announced a recall of approximately 1,260 pounds of beef trimmings because of the possible risk of E. coli contamination.  The recall has been announced by San Jose Valley Veal, and the recall includes 60-pound cardboard box cases of San Jose Valley Veal boneless veal trimmings.

These products were allegedly produced between November 1 and November 9, 2012.  The company believes that at least some of these products are still lying around in customers’ refrigerators.

The alleged contamination was discovered when a shipment of veal was tested, and showed contamination by the E. coli organism.  So far, there have been no reports of any illnesses arising from the consumption of these contaminated beef trimmings.

E. coli is one of the deadliest foodborne infections, sickening thousands of people in the United States every year.  Symptoms of E. coli poisoning include diarrhea, abdominal cramps, nausea, and vomiting.

These food borne illnesses are often linked to contamination of meat.  Often, the organisms contaminate the meat during the processing stage.  The risks of an infection are very high if the meat is not cooked properly.  In fact, food poisoning lawyers find that improperly cooked meat is one of the major sources of E. coli infection in the United States.  E. coli contamination is also very often linked to raw milk or dairy products, as well as contaminated fresh produce, like fruits and vegetables.

In most people, E. coli symptoms disappear after about a week, without the need for medical intervention.  However, in serious cases, a person may suffer from serious side effects, especially competitions related to the blood and kidneys.  If you notice any symptoms like pale skin, or fever that persists, weakness and difficulty in urination, consult a physician immediately.

 

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The Reeves Law Group
3890 Eleventh Street, PMB 17
Riverside, CA 92501
(951) 324-5174

 

Safety Tips to Prevent Seafood-Related Food Poisoning

food poisoning lawyers

Most food-poisoning related outbreaks every year are linked to contaminated poultry or meat and eggs. However, many outbreaks are also linked to contaminated seafood.

Most food-poisoning related outbreaks every year are linked to contaminated poultry or meat and eggs.  However, many outbreaks are also linked to contaminated seafood.  Seafood is at a much higher risk of contamination because it requires storage at the right temperature to remain safe to eat.

Food poisoning lawyers find that one of the more common reasons for food poisoning linked to seafood is because of failure to avoid cross contamination right in the store.  If you walk into a store and find that different types of seafood are not separated from each other, avoid buying from that store.  Ideally, different types of seafood, like shrimp, salmon and other kinds of fish, must be placed separate from each other.

When you buy the seafood, check for color and texture.  The fish must be shiny in color, and should not appear dull.  Also, smell the seafood before you buy it.  A fishy odor, ironically enough, may indicate that the fish has been lying around outside cold storage for quite a while.  It could possibly be contaminated.

Also check the texture of the fish.  Press your finger on the fish, and if it leaves an indentation, avoid buying the fish.  The fish should be firm and supple.

When you buy the seafood, make sure that it is separated from other produce on the way home.  If you’re buying groceries and other foods, the Academy of Nutrition and Dietetics recommends that you buy the seafood just before you leave for home.  The point is not to have the seafood lying outside of cold storage for longer than is necessary.

Avoid buying packaged seafood if you notice any kind of leaks and drips from the packaging.  As soon as you get home, store your seafood in the freezer.  Thaw it in the refrigerator, and avoid thawing it in the microwave.

 

Meeting Location
The Reeves Law Group
1055 W 7th St #3333
Los Angeles, CA 90017
(213) 271-9318

 

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