Listeria monocytogenes prevalence in ready-to-eat food products

Saabunud / Received 05.06.17 ; Aktsepteeritud / Accepted 15.06.17 ; Avaldatud veebis / Published online 15.06.17 ; Vastutav autor / Corresponding author: Mati Roasto ; e-mail: [email protected] meat and fish products with a long shelf-life are associated with the high risk of transmission of L. monocytogenes to human. Also, soft and semi-soft cheeses are in focus according to potential contamination with L. monocytogenes bacteria. The aim of the study was to give an overview about the prevalence of L. monocytogenes in readyto-eat food products obtained at food business operator’s self-control and at official control level. It was found that the highest L. monocytogenes prevalence was in RTE fish products (11.6%), followed by fruit and vegetable based products (3.9%), mixed salads (2.2%), culinary products (2.0%), non-categorized RTE food products (1.4%), RTE meat products (0.9%) and meals from retail outlets (0.7%). L. monocytogenes was not found in food intended for infants and for medical purposes, and in gravy products. Generally, the prevalence of L. monocytogenes was low, except among RTE fish products, especially salted fish and fish products, smoked fish and cold-smoked fish products among which the prevalence of L. monocytogenes was 28.6%, 28.3% and 14.3%, respectively

Valmistoidu nakatamiskatsed Listeria monocytogenes´ga : [poster]

Listeria monocytogenes´t peetakse jahutatud valmistoitude puhul üheks kõige ohtlikumaks toidupatogeeniks, kuna ta on võimeline kasvama ka külmkapi temperatuuridel ning võib põhjustada inimestel raskekujulist haigust - listerioosi. Tingituna L. monocytogenes´e olulisusest valmistoitude toiduohutust mõjutava tegurina ning toidukäitlejate toiduohutuse tagamise kohustusest on vajadus hinnata toidu sisemiste, väliste ja kaudsete tegurite mõju L. monocytogenes´e kasvule selles, eriti valmistoitudes, millel on pikk säilimisaeg ning mille koostis võib võimaldada patogeeni kasvu. Uurimustööd finantseeris Eesti Teadusagentuur (projekt PRG1441). Projekti TAIMLOOMTOIT (F200143PKPA) elluviimist toetavad Euroopa Regionaalarengu Fond ja Eesti Teadusagentuur läbi „Ressursside väärindamise alase TA-tegevuse toetamise” programmi ResTA14.Konverentsi "Terve loom ja tervislik toit 2023" posterettekanne

The prevalence, counts and antimicrobial suspectibility of thermophilic Campylobacter spp. in fresh chicken meat at Estonian retail level

Thermophilic Campylobacter spp. are one of the most common cause of acute gastroenteritis in European Union and the illness is frequently associated with the consumption of chicken meat. The aim of the present study is to give an overview about the prevalence, counts and antimicrobial susceptibility of Campylobacter spp. in fresh chicken meat at the Estonian retail level. Campylobacter spp. was isolated in 77 (35%) of 220 meat samples. Altogether, 24 (20.3%) of Estonian origin, 41 (50%) of Lithuanian origin and 12 (60%) of Latvian origin chicken fresh meat samples were positive for Campylobacter at Estonian retail level. The highest counts of Campylobacter spp., on average 2600 CFU g-1, were detected in the chicken meat of Lithuanian origin followed by on average 1600 CFU g-1 and 660 CFU g 1 in samples of Latvian and Estonian origin, respectively. The seasonal peak of Campylobacter contamination was between June and September. A total of 36 isolates (36.7%) of 98 were susceptible to all the tested antimicrobials. The highest proportion of isolates (41 isolates, 41.8%) was resistant to fluoroquinolones. Multiresistance was detected in 5 (5.1%) isolates. In conclusion, compared to fresh chicken meat products of Lithuanian and Latvian origin, the prevalence, counts and antimicrobial resistance of Campylobacter spp. in fresh chicken meat of Estonian origin were lower. Therefore we suppose that the risk of occurrence of Campylobacter human infection by consuming domestic chicken meat is lower than by consuming imported chicken meat

Antibiotic Resistance in Campylobacter spp. Isolated from Broiler Chicken Meat and Human Patients in Estonia

Poultry meat is considered the most important source of Campylobacter spp. Because of ris- ing antimicrobial resistance in Campylobacter spp., this study investigated the antimicrobial resistance of Campylobacter isolates from fresh broiler chicken meat originating from the Baltic countries sold in Estonian retail settings. Additionally, human clinical isolates obtained from patients with Campylobacter enteritis in Estonia were analysed. The aim of this study was to investigate the susceptibility of Campylobacter spp. to nalidixic acid, ciprofloxacin, tetracycline, streptomycin, erythromycin and gen- tamicin. The broth microdilution method with the EUCAMP2 panel was used for MIC determination and antimicrobial mechanisms were analysed using WGS data. A total of 46 Campylobacter strains were analysed, of which 26 (42.6%) originated from Lithuanian, 16 (26.2%) from Latvian, and 4 (6.6%) from Estonian fresh broiler chicken meat. In addition, 15 (24.6%) Campylobacter strains of patients with campylobacteriosis were tested. The antimicrobial resistance patterns of Campylobacter spp. isolated from fresh broiler chicken meat samples of Estonian, Latvian and Lithuanian origin collected in Estonian retail, and from patients with Campylobacter enteric infections, were determined. A total of 46 (75%) of the isolates tested were C. jejuni and 15 (25%) were C. coli. Campylobacter resistance was highest to nalidixic acid (90.2% of strains) and ciprofloxacin (90.2%), followed by tetracycline (57.4%), streptomycin (42.6%) and erythromycin (6.6%). All strains were sensitive to gentamicin. Additionally, antimicrobial resistance genes and point mutations were detected in 27 C. jejuni and 8 C. coli isolates previously assigned as resistant with the phenotypic method. A high antibiotic resistance of Campylobacter spp. in Lithuanian- and Latvian-origin broiler chicken meat and Estonian clinical isolates was found. Similar antibiotic resistance patterns were found for broiler chicken meat and human Campylobacter isolates.This work was supported by the Estonian Research Council grant PRG1441. WORLDCOM project of the One Health European Joint Programme (OHEJP) consortium and received funding from the European Union’s Horizon 2020 Research and Innovation programme [grant number 773830].This work was supported by the Estonian Research Council grant PRG1441. WORLDCOM project of the One Health European Joint Programme (OHEJP) consortium and received funding from the European Union’s Horizon 2020 Research and Innovation programme [grant number 773830]

Overview of studies on the antimicrobial effect of plant additives in vitro and in raw minced pork products

Saabunud / Received 15.09.2022 ; Aktsepteeritud / Accepted 17.06.2023 ; Avaldatud veebis / Published online 15.08.2023 ; Vastutav autor / Corresponding author Kadrin Meremäe ; [email protected] additives can be used in food technologies as natural additives to replace synthetic food additives partially or completely. The present work aims to give an overview of studies that have been carried out over the years 2011–2019 in the Department of Food Hygiene and Safety at the Estonian University of Life Sciences on the antimicrobial activity of plant additives in vitro as well as in raw minced pork products in the perspective to find effective candidates to use them further in meat products. The findings of the in vitro studies showed that the strongest bacterial growth inhibition was observed in the 96% ethanol extracts of rhubarb root and petiole as well as berries of blackcurrant and chokeberry. In the present in vitro study, plant extracts had the strongest antimicrobial activity against Campylobacter jejuni. In raw minced pork studies, the total microbes as well as yeasts and molds were inhibited in raw minced pork samples only in the presence of powders of rhubarb petioles and tomato or their mixture. In conclusion, this work revealed that powders of rhubarb, tomato and berries of blackcurrant and chokeberry are perspective candidates for inhibiting microbial growth in raw minced pork products.Uuringuid on finantseerinud: • Eesti Teadusagentuur (PRG1441) “Looduslike bio- aktiivsete ainete toimete mehhanismide uurimine loomsetes toitudes”, • projekt P180279VLTR “Looduslike bioaktiivsete ainete toime ning seonduvate mehhanismide uuri- mine toidumaatriksites”, • projekt P170054VLTH “Toidutaimede metabo- loomika ning sekundaarsete metaboliitide antioksü- dantse ja antibakteriaalse toime intensiivsuse ja mehhanismide uurimine”, • projekt 8-2/T15024VLTH “Säästvad taimsed lisan- did tervislikumate lihatoodete saamiseks – ideede tõestamine”. We would like to express thank to the Estonian Research Council (Project No PRG1441), the Estonian University of Life Sciences (Projects No P180279VLTR and P170054VLTH) and Ministry of Agriculture (Project No 8-2/T15024VLTH).Uuringuid on finantseerinud: • Eesti Teadusagentuur (PRG1441) “Looduslike bio- aktiivsete ainete toimete mehhanismide uurimine loomsetes toitudes”, • projekt P180279VLTR “Looduslike bioaktiivsete ainete toime ning seonduvate mehhanismide uuri- mine toidumaatriksites”, • projekt P170054VLTH “Toidutaimede metabo- loomika ning sekundaarsete metaboliitide antioksü- dantse ja antibakteriaalse toime intensiivsuse ja mehhanismide uurimine”, • projekt 8-2/T15024VLTH “Säästvad taimsed lisan- did tervislikumate lihatoodete saamiseks – ideede tõestamine”. We would like to express thank to the Estonian Research Council (Project No PRG1441), the Estonian University of Life Sciences (Projects No P180279VLTR and P170054VLTH) and Ministry of Agriculture (Project No 8-2/T15024VLTH)

Microbial Growth Dynamics in Minced Meat Enriched with Plant Powders

Plant powders with antimicrobial properties can be used in food manufacturing and must comply with the demands of consumers regarding microbiological safety, nutritional value, and sensory properties of foods. The present study aimed to assess the microbial growth inhibitory ability of different plant powders, including by-products of horticultural primary processing (e.g., pomace) in raw and cooked minced pork. The total counts of aerobic mesophilic bacteria, pseudomonads, yeasts, and moulds were studied to assess the microbial growth dynamics in meat samples. Additionally, for the plant powders, which were able to suppress the microbial growth in a total counts dynamics study, the growth potential of Listeria monocytogenes in ready-to-eat (RTE) minced meat samples was estimated by challenge testing. The results showed that the most effective combinations of plant powders in raw minced pork, in relation to the total counts of microorganisms, were 3% apple+1% onion+2% blackcurrant berries (Apple+On+BCber); 3% apple+1% garlic+2% tomato (Apple+Ga+Tom); and 3% apple+2% tomato+1% rhubarb petioles (Apple+Tom+Rhub). However, challenge tests revealed that some plant powders were unable to inhibit the growth of L. monocytogenes. The lowest L. monocytogenes growth potential (δ = 2.74 log cfu/g) was determined for cooked minced pork samples enriched with 2% rhubarb petioles, followed by Apple+On+BCber (δ = 3.63 log cfu/g) and Apple+Tom+Rhub (δ = 3.74 log cfu/g). In minced pork samples without plant additives, the L. monocytogenes growth potential was 7.30 log cfu/g. In conclusion, blends of plant powders may have good potential for developing meat products with acceptable microbiological quality

Screening for new natural food additives with antibacterial properties against pathogenic bacteria : [poster]

• Due to increasing customer awareness, there is a trend to seek new natural food additives that can be used as antibacterial and/or antioxidative agents in food products [1] • Plant-based extracts consist of compounds that can possess antibacterial properties and may extend the shelf-life and enhance food safety [2] Aim: Find potential natural antimicrobials for food industry by testing antimicrobial properties of plant extracts against pathogenic bacteria.Poster of the Nordic Natural Products Conference 2023.This work was supported by the Estonian Research Council grant PRG 1441.This work was supported by the Estonian Research Council grant PRG 1441

Hakklihatoodete riknemise pidurdamine taimsete tootmisjääkidega : [esitlus]

Ettekandes käsitleme: käimasoleva ResTA 14 projekti TAIMLOOMTOIT ühte suuremat katset •Projekti TAIMLOOMTOIT eesmärgiks o n teaduslikult põhjendatud suurima liha ja kala keemilise ja bakterioloogilise riknemise põhiprotsesside pidurdamise võimega bioaktiivsete lisandite väljaselgitamine taimse tootmise jääkides , nende jääkide võimalikult täielikuks ning eesmärgipäraseks kasutamiseks (Rätsep jt , 2021). •NB! Paljudel juhtudel on taimse tootmise jäägid hoopis rikkamad bioaktiivsete ainete poolest kui põhitooted , näiteks mahlad •Kokku tehti projekti raames 2021. aasta jooksul neli erineva suurusega katset, milleks valiti välja sea hakkliha ja taimsete materjalide segud, mis meie varasemate katsete tulemuste põhjal võisid anda parimaid tulemusi, arvestades erinevaid toime mehhanisme.•Projekti TAIMLOOMTOIT (F200143PKPA) elluviimist toetavad Euroopa Regionaalarengu Fond ja Eesti Teadusagentuur läbi Ressursside väärindamise alase TA tegevuse toetamise ” programmi ResTA14. •Loomse toidutoorme riknemise pidurdamise alast uurimistööd toiduhügieeni õppetoolis on toetanud ka Eesti Maaülikool baasfinantseeritava projektiga P180279VLTR Looduslike bioaktiivsete ainete toime ning seonduvate mehhanismide uurimine toidumaatriksites “, •ning nüüd toetab lähedast alusuuringut ka Eesti Teadusagentuur projektiga PRG1441Konverentsi "Terve loom ja tervislik toit 2022" slaidiesitlus.•Projekti TAIMLOOMTOIT (F200143PKPA) elluviimist toetavad Euroopa Regionaalarengu Fond ja Eesti Teadusagentuur läbi Ressursside väärindamise alase TA tegevuse toetamise ” programmi ResTA14. •Loomse toidutoorme riknemise pidurdamise alast uurimistööd toiduhügieeni õppetoolis on toetanud ka Eesti Maaülikool baasfinantseeritava projektiga P180279VLTR Looduslike bioaktiivsete ainete toime ning seonduvate mehhanismide uurimine toidumaatriksites “, •ning nüüd toetab lähedast alusuuringut ka Eesti Teadusagentuur projektiga PRG144

Taimsete lisandite mõju verivorstide säilivusele ja kvaliteedile : [poster]

Verivorstid on eestlaste toidulaual olulisel kohal. Seda enam pakub huvi verivorstide koostise edasiarendus tervislikumate ja naturaalsemate toodete suunas. Üks võimalus on kasutada selleks taimseid lisandeid, et anda verivorstidele lisandväärtus tervisliku, stabiilse mikrobioloogilise kvaliteedi ja heade organoleptiliste omadustega lõpptoote saamiseks.Konverentsi "Terve loom ja tervislik toit 2023" posterettekanne.Projekti TAIMLOOMTOIT (F200143PKPA) elluviimist toetasid Euroopa Regionaalarengu Fond ja Eesti Teadusagentuur läbi „Ressursside väärindamise alase TA-tegevuse toetamise" programmi ResTA14. Uurimistööd on finantseerinud Eesti Teadusagentuuri projekt (PRG1441).Projekti TAIMLOOMTOIT (F200143PKPA) elluviimist toetasid Euroopa Regionaalarengu Fond ja Eesti Teadusagentuur läbi „Ressursside väärindamise alase TA-tegevuse toetamise" programmi ResTA14. Uurimistööd on finantseerinud Eesti Teadusagentuuri projekt (PRG1441)

Campylobacter spp., Listeria monocytogenes'e ja Shiga-toksiine tootva Escherichia coli'ga seonduvate toiduohutuse riskide hindamine Eestis

TäistekstAmeerika Ühendriikides antud hinnangute alusel põhjustavad 31 peamist toidupatogeeni igal aastal 9,4 miljonit haigusjuhtumit, 55,961 hospitaliseerimist ning 1351 surmajuhtumit (Scallan et al., 2011). Enamik neist haigusjuhtumitest põhjustatakse noroviiruste (58%), Salmonella spp. (11%), Clostridium perfringens (10%) ning Campylobacter spp. (9%) poolt. Võib väita, et Campylobacter spp. on paljudes riikides üheks põhiliseks inimeste bakteriaalsete enteraalsete haigestumiste põhjustajaks ning Euroopa Liidus (EL) on kampülobakterioos jätkuvalt kõige sagedamini esinev zoonoos (EFSA 2014; EFSA, 2010; Rosenquist et al., 2009; Bhaduri ja Cottrell, 2004; Hänninen et al., 2003,). Aastal 2012 registreeriti Euroopa Liidus ühtekokku 214,268 termofiilsetest kampülobakteritest põhjustatud haigusjuhtumit, mis teeb saja tuhande inimese kohta EL-is keskmiselt 55,5 ametlikult registreeritud haigusjuhtumit (EFSA, 2014). Võrdluseks aastal 2011 registreeriti EL-s 220,209 kampülobakterioosi haigusjuhtumit (EFSA, 2013). Kirjanduse põhjal võib järeldada, et maailma industriaalriikides on inimeste kampülobakteritest põhjustatud haigestumiste arv pidevalt suurenenud ning Euroopa Toiduohutusameti teadusliku arvamuse kohaselt on Euroopa Liidus hinnanguliselt 9 miljonit kampülobakterioosi juhtumit aastas ja haiguse poolt rahvatervisele tekitatud kahju ligikaudu 2,4 miljardit eurot (EFSA, 2011). Seega on ametlike ja hinnanguliste haigusjuhtumite arvude erinevused väga suured, mille ühe põhjusena võib esitada enamike Campylobacter enteriidijuhtumite kerget kulgu, mille tulemusena haigust ametlikult sageli ei registreerita. Ameerika Ühendriikides on hinnanguliselt 2,5 miljonit kampülobakterioosi juhtumit aastas (Friedman et al., 2000). Uuemad andmed, mis käsitlevad üksnes USA-põhiseid (konkreetsest riigist alguse saanud) haigestumisi, annavad teada, et hinnanguliselt on USA-s igal aastal 850,000 kampülobakterioosi toidupõhist haigusjuhtumit (Scallan et al., 2011)