Jeni’s Ice Cream Finds Listeria Again, and Closes Its Facilities

Jeni’s closed its plant in Columbus, Ohio, this week after finding the bacteria, weeks after reopening after a recall for listeria contamination.
Source: NYT Health - Category: Consumer Health News Authors: Tags: Jeni's Splendid Ice Creams Listeria Monocytogenes Ice Cream and Frozen Desserts Food Contamination and Poisoning Factories and Manufacturing Source Type: news

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The ice cream company pleaded guilty and agreed to pay more than $19 million in fines and settlements related to the 2015 episode, federal prosecutors said Friday.
Source: NYT Health - Category: Consumer Health News Authors: Tags: Food Contamination and Poisoning Listeriosis Recalls and Bans of Products Shutdowns (Institutional) Kruse, Paul (1954- ) Blue Bell Creameries LP Food and Drug Administration Brenham (Tex) Ice Cream and Frozen Desserts Factories and Manuf Source Type: news
A multiplex PCR assay with a common primer for the detection of eleven foodborne pathogens. J Food Sci. 2020 Jan 30;: Authors: Tao J, Liu W, Ding W, Han R, Shen Q, Xia Y, Zhang Y, Sun W Abstract Salmonella enterica, Listeria monocytogenes, Shigella flexneri, Escherichia coli O157:H7, Vibrio parahaemolyticus, Staphylococcus aureus, Vibrio cholerae, Clostridium botulinum type A, Bacillus cereus, Clostridium perfringens Alpha toxin, and Yersinia enterocolitica are 11 common foodborne pathogens. Traditional bacterial culture methods for detecting pathogens are time-consuming and labor-intensive. Mult...
Source: Anal Sci - Category: Chemistry Authors: Tags: J Food Sci Source Type: research
Publication date: Available online 26 December 2019Source: Food Research InternationalAuthor(s): Martina Šrajer Gajdošik, Uroš Andjelković, Dajana Gašo-Sokač, Hrvoje Pavlović, Olga Shevchuk, Tamara Martinović, James Clifton, Marija Begić, Djuro JosićAbstractProteomic analysis of foodborne pathogen Listeria monocytogenes after treatment with three disinfectants based on ammonium salts of pyridoxal oxime (POD) reveal perturbation of cellular processes. These inhibitors caused disturbance in the synthesis of plasma membrane proteins and cell wall proteoglycans. Some of key proteins and proteo...
Source: Food Research International - Category: Food Science Source Type: research
Seven people in five states have been infected with the listeria strain, resulting in several hospitalizations and one death.
Source: NYT Health - Category: Consumer Health News Authors: Tags: Food Contamination and Poisoning Centers for Disease Control and Prevention Food and Drug Administration Georgia Almark Foods Listeria Monocytogenes Listeriosis Eggs Source Type: news
BOSTON (CBS/CNN) — Trader Joe’s has announced a voluntary recall of several of its products that may have been contaminated with listeria. So far there are no reports of anyone getting sick, but the company said it is taking the measures as a precaution. Each of the products are packaged in plastic trays with clear lids. The Trader Joe’s brand food items listed in the recall include ready-to-eat meals of California Rolls, Classic California Rolls with Brown Rice &Avocado, Spicy California Rolls, Tempura Shrimp Crunch Rolls, Tofu Spring Rolls, Shrimp Spring Rolls, Smoked Salmon Philly Roll, Smoked Salm...
Source: WBZ-TV - Breaking News, Weather and Sports for Boston, Worcester and New Hampshire - Category: Consumer Health News Authors: Tags: Boston News Consumer Featured Health Syndicated CBSN Boston CNN Listeria Recall Trader Joe's Source Type: news
Publication date: Available online 18 September 2019Source: Food BioscienceAuthor(s): Sarengaowa, Wenzhong Hu, Ke Feng, Zhilong Xiu, Aili Jiang, Ying LaoAbstractFresh-cut cantaloupe (Cucumis melo L.) is a popular food. However, the presence of foodborne pathogen on the cut surfaces leads to both spoilage and food poisoning of fresh-cut cantaloupe. The antibacterial effectiveness of an alginate-based edible coating (EC) containing thyme oil was evaluated against foodborne pathogens on fresh-cut cantaloupe samples. Cantaloupe samples were treated with alginate-based EC and alginate-based EC containing different concentration...
Source: Food Bioscience - Category: Food Science Source Type: research
Publication date: January 2020Source: Food Control, Volume 107Author(s): Angelo Colagiorgi, Rossella Festa, Pierluigi A. Di Ciccio, Marta Gogliettino, Marco Balestrieri, Gianna Palmieri, Aniello Anastasio, Adriana IanieriAbstractStaphylococcal food poisoning – caused by certain enterotoxigenic staphylococci – is one of the most common worldwide foodborne diseases. In this context, bacterial biofilms on food processing plan surfaces can represent critical sources of contamination, being more resistant to cleaning and disinfection procedures. Therefore, it is important to prevent and control biofilm formation in ...
Source: Food Control - Category: Food Science Source Type: research
(Natural News) Researchers from the University College Cork made a startling discovery: Western diets – a diet comprising empty carbs, junk food, red meats, and foods high in saturated fat – can increase the risk of being infected by the foodborne pathogen, Listeria monocytogenes.  In their report, which appeared in the most recent edition of Microbiome, the scientists revealed that high-fat...
Source: NaturalNews.com - Category: Consumer Health News Source Type: news
Murat Bağcıoğlu1,2†, Martina Fricker1†‡, Sophia Johler2 and Monika Ehling-Schulz1* 1Functional Microbiology, Institute of Microbiology, Department of Pathobiology, University of Veterinary Medicine Vienna, Vienna, Austria 2Institute for Food Safety and Hygiene, Vetsuisse Faculty, University of Zurich, Zurich, Switzerland The Bacillus cereus group comprises genetical closely related species with variable toxigenic characteristics. However, detection and differentiation of the B. cereus group species in routine diagnostics can be difficult, expensive and laborious since current species desi...
Source: Frontiers in Microbiology - Category: Microbiology Source Type: research
Conclusion Starter cultures are an important tool that contributes to ensure the safety of fermented meat products. Indeed, the microorganisms that constitute starter cultures may inhibit or reduce the growth of spoilage and/or pathogenic populations through mechanisms, such as production of certain metabolites or competitive exclusion. Thus, the use of starter cultures may reduce the need for chemical additives, such as nitrites and nitrates. Furthermore, the lower residual levels of nitrates and nitrites detected in fermented meat products inoculated with starter cultures are due to the ability of starters to metabolize...
Source: Frontiers in Microbiology - Category: Microbiology Source Type: research
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