Researchers from the ZERO2FIVE Food Industry Centre at Cardiff Metropolitan University will be giving out thermometers during the Amgueddfa Cymru Food Festival in Cardiff on Sept. 9.

As part of the “Is your fridge cold enough?” project, 1,000 people will get a free thermometer to take home. They will be asked to upload information about the temperature of their fridge to an online portal. 

Data collection started at another event in August, where 500 thermometers were distributed. Work continues into October, after which data analysis will take place and findings will be prepared as an abstract for presentation at the International Association for Food Protection (IAFP) conference in 2024.

The citizen science project aims to obtain information about the operating temperatures of as many fridges as possible to determine if they are storing food safely. People who take part will be entered into a competition to win one prize of a £100 voucher ($125).

How to take part
Scientists will talk people through what they need to do and there will be a bilingual information sheet as part of the thermometer pack. Participants need to put the thermometer in the fridge door storage area and leave the door closed for at least 15 minutes. Past research has found the door of the refrigerator to be the warmest place in the fridge.

Then they should open the fridge and take a picture of the temperature on the thermometer.

Participants either scan the QR code or visit the web address on the information sheet to upload an image of the temperature displayed. On the portal there are questions regarding demographics, the temperature, and refrigeration practices. The portal to submit temperature information will remain open until October 9.

When a temperature above the recommended 5 degrees C (41 degrees F) is recorded, people are told that having a fridge operating at this level can encourage food poisoning organisms and spoilage bacteria to grow quicker. The portal also tells participants that they can reduce the risk of illness and help prevent food waste by gradually adjusting the dial, so temperature on the thermometer is 5 degrees C or less.

Benefit of citizen science projects
To take part in the project, visit ZERO2FIVE’s researchers in the Good Food Cardiff Zone area at the food festival in St Fagans National Museum of History.

Previous ZERO2FIVE research has found that people trust their fridges to ensure food is safe to eat, often without checking they are functioning at the correct temperature. Most households do not have refrigerator thermometers, meaning people may be storing food above the recommended 5 degrees C (41 degree F). This can lead to faster growth of spoilage and food poisoning bacteria.

Ellen Evans, who is leading the project, said: “This exciting citizen science project will give people a chance to take part in important research, but most importantly it will enable people to check whether their fridge is operating at a safe temperature and potentially reduce their risk of getting food poisoning. Fridge thermometers are an invaluable tool, and this is a great opportunity to get hold of one for free.” 

Meanwhile, the UK Association for Food Protection Conference has been scheduled at the All Nations Centre in Cardiff on Nov. 22, 2023. Speakers and the final program have yet to be confirmed.

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The agency said there is a need to move from planning to action and to improve awareness among public health and healthcare practitioners, in a report on climate change in Europe.

One chapter looked at climate-sensitive infectious disease threats in Europe, including vibriosis. It also identified groups that are particularly vulnerable and provided an overview of preventive actions.

The prevalence of outbreaks of many vector-, food- or waterborne diseases are affected by climatic conditions or exacerbated by extreme weather events such as heavy rain and flooding.

Climate-sensitive infectious diseases are projected to further spread northward and cause a higher disease burden in Europe as changing conditions become better for their emergence and transmission, according to the report.

Impact on foodborne infections
Warming sea waters are also increasingly suitable for Vibrio bacteria found in fish and shellfish, such as along Baltic Sea coastlines. Exposure to Vibrio can cause serious illness and it grows extremely well in warm water with moderate salinity.

Vibriosis is not a reportable disease in the EU. Effective monitoring of species that carry or transmit these diseases and surveillance would help the development of early warnings and better-targeted controls, found the report.

Other waters and foodborne diseases of relevance to Europe include E. coli, salmonellosis, cryptosporidiosis, and campylobacteriosis. While higher temperatures are expected to impact all of them, heavy rain is another factor for Campylobacter while flooding is more important for E. coli.

A Food and Agriculture Organization (FAO) publication in 2020 identified and attempted to quantify some current and anticipated food safety issues associated with climate change. Hazards included foodborne pathogens and parasites, harmful algal blooms, pesticides, mycotoxins, and heavy metals.

High air temperatures can adversely affect food quality during transport, storage, and handling. Disruption of electrical, refrigeration and cooking systems caused by flooding or power blackouts during heatwaves, intense storms, or wildfires may facilitate the transmission of foodborne illnesses, particularly during warm summer months, according to the European Centre for Disease Prevention and Control (ECDC).

Severe floods can lead to higher immediate, medium- and the long-term likelihood of food- and water-borne infections, as they may cause animal feces in soil or sewage to flow over the land, into growing fields, buildings, or water systems, increasing the likelihood of human contact with viruses, bacteria, and parasites, causing diseases, added the agency.

Early warning
The EEA report said effective surveillance of diseases supports the development of early warnings and prevents outbreaks. Further awareness raising is needed among the public and health professionals about the threats of climate‑sensitive infectious diseases and prevention methods.

John Ryan, deputy Director-General of DG Sante at the European Commission, said diseases including foodborne infections are a challenge exacerbated by increases in climate events.

“From the Commission’s point of view, having a One Health approach is important, so we don’t find ourselves with zoonotic diseases transferring to humans for which we might not be in a position to react in time. It is important we have an alert, a preparedness and response system which takes account of this One Health approach,” he said, during a webinar to launch the report.

“As a result of COVID we have launched the EU health union, this involves strengthening the ECDC. We have reinforced the cross-border health threats regulation. It has a strong component of prevention and preparedness planning. It also has an aspect related to surveillance and coordinated response between member states. This will include future environmental and bio-chemical threats. As part of the EU Green Deal, through the farm-to-fork strategy, we have tried to propose ideas for a sustainable food system that helps to mitigate the effects of climate change.”

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Rakfisk is made from lake trout or arctic char by mild-salting and brine maturation at low temperatures for several months and is eaten without heat treatment.

Ripening temperature had the largest impact on Listeria monocytogenes growth during rakfisk production as low ripening temperatures resulted in essentially no growth. However, even freezing temperatures cannot kill Listeria.

Chosen salt concentrations and temperatures reflect the prevailing types of commercial rakfisk production, said researchers in the study published in the journal Foods.

Recent reported outbreaks
Outbreaks of listeriosis, where batches of rakfisk were implicated, were not recorded until fairly recently. In the last six years, two outbreaks affecting three and 12 people, respectively and a recent suspected outbreak occurred.

The Norwegian Directorate of Health recommends that vulnerable groups such as pregnant women and people with weakened immune systems due to underlying medical conditions, avoid rakfisk.

Scientists behind the study are from Nofima, an institute in Norway for applied research within fisheries, aquaculture and food.

In the European Union, standard ready to eat foods that contain less than 100 colony forming units (CFU) per gram at the end of shelf life are accepted. The U.S. Food and Drug Administration (FDA) requires absence of Listeria in 25-gram samples of RTE seafood products.

Rakfisk is a seasonal product, mainly consumed from late fall through to Christmas. There are no critical control points during the production process that guarantee elimination of Listeria monocytogenes in the final product.

The most common production method is based on mild salting and spontaneous brine formation where the gutted fish is dry-salted and layered belly up, preferably under pressure, in airtight containers.

Containers are stored at low temperatures of 3 to 7 degrees C (37.4 to 44.6 degrees F) for three to 12 months and occasionally longer. The fish is submerged in the salt brine during storage. Salt concentration in the brine varies among producers but is between 4 and 7 percent.

Importance of low temperature
Rakfisk was produced with and without the addition of Listeria monocytogenes to the trout or char used. Production conditions were 4.8 percent or 6.3 percent sodium chloride with storage at 4 or 7 degrees C (39.2 to 44.6 degrees F). Brine samples were used for microbiological analysis and were collected from the containers on days 0, 3, 7, 14, 28, 42, 63, and 91.

Low temperature and relatively high salt concentrations were found to be the major hurdles for growth of Listeria monocytogenes in rakfisk production. The levels of organic acids produced during fermentation were too low to inhibit growth.

Results show temperature was the main factor influencing growth of Listeria monocytogenes in rakfisk brine. At 7 degrees C (44.6 degrees F), rapid growth occurred, especially at the lower sodium chloride concentration of 4.8 percent.

Inoculation level in the study was unrealistically high but even very low contamination levels would result in numbers of food safety concern assuming a similar growth rate, said researchers.

High sodium chloride concentration of 6.3 percent delayed growth but Listeria monocytogenes eventually reached the same levels. Changes in temperature or salt did not change the lactic acid levels but there was a significant increase in formic and acetic acid in low-salt conditions.

Low temperature of 4 degrees C (39.2 degrees F) restricted growth of Listeria monocytogenes at both salt levels. However, producers using this temperature generally employ a maturation time of minimum five months.

Researchers also investigated the effect of the anti-Listeria bacteriophage P100 on rakfisk with added Listeria monocytogenes.

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The stage after retail, including food handling and storage by the consumer or professional kitchens, is essential to protect against Listeria infections, according to the study published in the International Journal of Food Microbiology.

To investigate listeriosis risk, an exposure assessment was developed, and laboratory results for cold smoked and salt-cured salmon products were used. Listeria monocytogenes exposure was modeled for elderly consumers aged 65 to 74 as a risk group and working population aged 25 to 64 as a reference. Incidence was assessed by estimating bacterial growth in the food products at three temperatures.

Storage temperature impact
Results showed elderly people are at a greater risk of acquiring listeriosis than healthy adults. Risk for the elderly is not eliminated even if products have been stored at the recommended temperatures.

Storage at 10 degrees C (50 degrees F) increased the incidence of listeriosis in the elderly by nearly 20 times compared to recommended storage at the maximum temperature of 3 degrees C (37 degrees F). According to the model, cases of listeriosis also tripled in the healthy adult population.

The Finnish Food Authority (Ruokavirasto) recommends storing cold-smoked and salt-cured fish products at 0 degrees to 3 degrees C (32 to 37 F). In this scenario, on average only five elderly people became ill with listeriosis. If storage temperature was at 10  degrees C, about 80 elderly people could be affected. In the reference group, the respective number of cases was nine and 28.

Growth of Listeria was predicted at different refrigerator temperatures by a mathematical model. This model combined bacterial concentration and food consumption data, growth pattern, and case numbers. The data were used to predict the impact of consumer behavior, on how foods are stored in the refrigerator, on the risk.

Petra Pasonen, a researcher at the Finnish Food Authority, said improper food storage alone did not increase the risk of the elderly developing illness.

“Older people also consumed cold-smoked and salt-cured fish products more frequently and in larger portions compared to the rest of the population. This, in turn, contributes to the risk of developing illness among the elderly.”

Finland’s Listeria burden
A Listeria monocytogenes concentration of up to 100  colony forming units per gram is allowed in products put on the market during their shelf life in food capable of supporting its growth.

Finland is among the countries with the most listeriosis cases in the European Union. Incidence has been on the rise due to factors such as aging of the population and changing eating habits.

Although most appear to be sporadic and the maximum bacterial concentration is not usually exceeded at retail, cold smoked and salt-cured fish products have been identified as risky items especially for the elderly.

Cold smoked and salt-cured salmon are common in Finland and thought to account for most listeriosis cases there. Previous research showed the elderly eat them more often and portions are bigger compared with younger people.

In the risk assessment, Listeria levels in cold-smoked and salt-cured salmon were generally so low that they were unlikely to be sufficient to cause disease. Also, concentrations had fallen in recent measurements as conditions for the manufacture and storage of fish products in factories and shops had been improved.

The predicted initial Listeria monocytogenes concentration was moderately low with a mean of 97  cfu/g and median of 3  cfu/g. There are no reliable estimates of the dose-response relationship for Listeria in humans.

Elderly people were predicted to eat cold-smoked and salt-cured salmon on 12 days per year compared to 10 for the reference individual. Probability of consumption the next day is relatively high: about 55 percent in the elderly population and 27 percent in the reference population. Consumed amounts were on average 85 grams in the elderly population and 71  grams in the reference population.

Elderly people more than 75  years old were excluded from the risk assessment because of a lack of data, as were some food groups such as deli meats, dairy products and frozen vegetables. The model also did not include ways of storing or handling such as freezing and heating or eating from two different packages.

Storing food at refrigerator temperature does not completely prevent growth of Listeria. The bacterium also survives freezing temperatures.

“Listeria stays in frozen and dried foods for long periods, even years. Risk groups should avoid eating cold-smoked and salt-cured fish products altogether, since even a small amount of Listeria can cause a serious disease for people at risk. In products stored for a long time in a refrigerator that is too warm, the levels of Listeria may increase and the products should no longer be eaten after the expiry date,” said Pasonen.

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The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) is urging everyone to be food safe as they cook out this Fourth of July to keep the celebration free from illness-causing bacteria.

“FSIS has a number of resources to help consumers prevent foodborne illnesses at home,” said Deputy Under Secretary for Food Safety Mindy Brashears. “When gathering to celebrate our Independence Day, we urge Americans to follow our key food safety recommendations to keep their family and friends safe.”

Millions of Americans suffer from foodborne illness each year, resulting in roughly 128,000 hospitalizations and 3,000 deaths, according to the U.S. Centers for Disease Control and Prevention. But with key food safety steps easily integrated into your cookout plans, hosts can provide everyone with a great time this Fourth of July.

Getting Ready

• The easiest way to stop the spread of bacteria around the kitchen is by cleaning food contact surfaces, cooking utensils and pots, and washing your hands. Before starting, make sure you wash your hands with soap and warm water for at least 20 seconds. Dry them with a clean towel or disposable paper towel.
• Wash your hands immediately after handling meats and poultry, every time you touch them during food preparation. This is the best way to avoid cross-contamination of other foods, spice containers, or preparation surfaces.
• Set your food serving table or counter with items that can help you keep cold foods cold and hot foods hot. This will help to keep perishable items out of the danger zone, which is 40 degrees F through 140 degrees F. This is the temperature range where pathogens can multiply very quickly and spread like wildfire.

Cooking to the Safe Temperature

• Regardless of individual’s tastes, it is important to ensure that all meat and poultry is cooked to safe minimum internal temperatures as measured by a food thermometer. Adequate levels of heat kill most foodborne pathogens. You cannot determine whether food is cooked throughly by looking at the color of the meat or poultry, or by checking whether their juices run clear. Checking with a food thermometer inserted into the thickest area of the meat or poultry is the only way to be safe.
  Be sure to avoid the danger zone (see graphic at right).
  • Beef, pork, lamb and veal, including steaks, roasts and chops should be cooked to 145 degrees F with a three-minute rest time after being removed from the heat;
  • Fish should be cooked to 145 degrees F;
  • Ground meats including beef, lamb, veal, pork, turkey burgers, etc., should be cooked to 160 degrees F because pathogens on the exterior are mixed throughout the food during the grinding process;
  • Whole poultry, poultry breasts and ground poultry: 165°F

Keeping Food Safe

• If you plan to have a burger or hot dog toppings bar with items like mayo, sliced tomatoes or avocado, be sure to keep them cold by placing them on a tray of ice. Be sure to replenish the ice as needed.
• Perishable food items should not be left outside for more than two hours if the temperature is at or below 90 degrees F, and only one hour if the temperature is at or above 90 degrees F.
• Any leftovers should be refrigerated within 2 hours — 1 hour if temperatures are at or above 90 degrees F — of being served, indoors or out. If you are not sure how long food has been sitting out, throw it away immediately.

Need more food safety information? Call the USDA Meat and Poultry Hotline at 888-674-6854 Monday through Friday, from 10 a.m. to 6 p.m. EDT, or email or chat at AskKaren.gov.

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In its first publication on the topic, WHO officials said changing rainfall patterns and increases in extreme weather events and the annual average temperature are impacts of climate change.

This will affect persistence and occurrence of bacteria, viruses, parasites, harmful algae, fungi, and their vectors, and the patterns of corresponding foodborne diseases and risk of toxic contamination.

Chemical residues of pesticides and veterinary medicines in plant and animal products will be affected by changes in pest pressure.

Risk of food contamination with heavy metals and persistent organic pollutants following changes in crop varieties cultivated, cultivation methods, soils, redistribution of sediments and long-range atmospheric transport also increase because of climate changes.

Sanitation after natural disasters
An estimated 600 million – almost one in 10 people – fall ill after eating contaminated food and 420,000 die every year, according to the WHO data published in 2015.

During and after a natural disaster such as a flood or tsunami, food safety risks are higher as proper storage and cooking may be impossible due to lack of facilities or fuel. Poor sanitation can compound risks, leading to increases in foodborne diseases including hepatitis A, typhoid fever and diarrheal diseases, such as cholera and dysentery.

Droughts also pose a risk through the increased hazard of water contamination of food and crops, as farmers struggle to find fresh water to irrigate, resorting to unsafe or recycled water.

Projected climate change is expected to have a negative impact on food security, especially in low- and middle-income countries.

Changing temperature, changing problems
Multiplication of Salmonella spp. is strongly temperature-dependent. An increase in temperature, or the duration of high-temperatures in certain geographical areas, may provide better conditions for Salmonella to grow in foodstuffs.

As cited by WHO in a 2017 report on protecting health in Europe from climate change, cases of salmonellosis go up by 5 to 10 percent for each 1 degree Celsius increase in weekly temperature when ambient temperatures are above 5 degrees Celsius.

Vibrio cholerae is commonly associated with the consumption of contaminated water filtrating organisms, such as mussels and clams. Climate change may promote global expansion of algal blooms that contaminate these water filtrating organisms.

Mycotoxins can be produced before harvest in the standing crop and many increases even after harvest if post-harvest conditions are favorable for further fungal growth.

The Food and Agriculture Organization of the United Nations (FAO) found a change in climatic conditions could result in grain being harvested with more than the 12 to 14 percent moisture level required for stable storage which would increase the risk for mycotoxin formation.

It is predicted aflatoxin contamination and associated food safety issues will become prevalent in Europe with a temperature increase of 2 degrees Celsius.

With an increase in extreme weather events, zones currently temperate with a relatively low occurrence of Fusarium, which mainly affects maize, will become prone to the fungus and formation of toxins.

Growth, distribution, and abundance of Ciguatera fish poisoning is largely temperature driven and expected to shift in response to climate-induced changes as ocean temperatures rise. This can be seen in regions in which outbreaks have been reported, which have expanded geographically over the last two decades.

Changes in temperatures and rainfall patterns make it likely that crops will be grown in different zones of cultivation, with the subsequent attraction of different pests, diseases, and weeds. In response, pesticide use patterns will likely change.

Consequences of increasing ocean temperatures may indirectly influence human exposure to environmental contaminants such as mercury in some fish and mammal fats. Mercury is considered by WHO as one of the top 10 chemicals of major public health concern, with potentially toxic effects on the nervous, digestive and immune system.

Prepare and respond
WHO is working with countries to raise awareness of increased foodborne risks associated with climate change and to help them draft national plans.

The organization is supporting countries to enhance investments in food safety and climate change, emergency preparedness, response, and capacity building to increase visibility and better prevent and manage the threat of increased foodborne risks.

This includes providing scientific risk assessments as the evidence base for development and adoption of food safety standards and guidance on such measures, as well as risk assessments on emerging risks.

Meanwhile, more than 700 delegates gathered in Addis Ababa, Ethiopia for the First International Food Safety Conference, hosted by the FAO, WHO and African Union (AU) in February.

The International Forum on Food Safety and Trade, involving the World Trade Organization (WTO), will be held in Geneva, Switzerland on April 23 and 24, 2019.

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Researchers in Eurosurveillance examined how the seasonality of campylobacteriosis varied across Europe from January 2008 to December 2016, looked at associations with temperature and precipitation and compared results with past studies.

Infection with Campylobacter is the most commonly reported foodborne illness in the European Union. It causes more than 200,000 cases annually, but due to under-reporting, the actual number of infections may be closer to nine million. In the EU, the associated annual cost in terms of public health and lost productivity is estimated at €2.4 billion ($2.7 billion).

In many countries, campylobacteriosis has a striking seasonal peak during early to mid-summer. Factors that contribute to this include changing bacterial colonization patterns in broiler flocks, different food preparation practices, transmission through flies and elevated consumption of fruit and salad.

The analysis included 1,784,996 cases from 18 countries for 2008 to 2016 and six clusters were produced indicating seasonality is comparable and factors contributing to seasonality may also be similar. Cases reporting foreign travel (n = 135,178) were removed from the dataset. Other exclusion criteria removed Belgium, Cyprus, Estonia, Iceland, Latvia, Malta, Poland, Portugal, and Romania.

Austria, Czech Republic, and Germany are in cluster one, with a diffuse seasonal peak that occurs in late July, but also a smaller peak around mid-June.

The Nordic countries of Denmark and Sweden (cluster two), and Norway and Finland (cluster three) demonstrate a peak in early August and late July respectively.

Most other European countries are in cluster four (France, Italy, Lithuania, Luxembourg, the Netherlands, Slovenia), with a seasonal peak earlier in the year around mid-June.

Cluster five groups the United Kingdom and Ireland with the geographically separate Hungary and Slovakia; peak incidence occurs in early June.

Cluster six (Spain) is most dissimilar from the others, with incidence more constant throughout the year and a peak less distinct. This could be a consequence of its southern location or low level of reported cases.

In spite of several European countries’ interventions to control foodborne illness, the strength and timing of campylobacteriosis peaks have remained broadly similar during the past 10 years. This supports the important role of the environment and weather conditions, which are minimally affected by food-based interventions, according to the study.

Compared with past studies the peak weeks of campylobacteriosis incidence are mostly the same except for Ireland and the Netherlands. While the reason for the Dutch change to a peak several weeks earlier is unknown the Irish one could be due to small case numbers in previous studies.

Five of the six-country clusters demonstrate significant associations with temperature. There was also a statistically significant association with precipitation but this has less influence on campylobacteriosis incidence than temperature.

The associations between temperature, precipitation and Campylobacter infections were stronger in Nordic countries than other European nations.

Researchers used data from The European Surveillance System (TESSy).

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From Fourth of July cookouts to entertaining visiting relatives, summertime is a season that brings together loved ones and lots of food. This summer, USDA’s Food Safety and Inspection Service (FSIS) is providing tips on how to “Grill Like a PRO” during your outdoor festivities.

Keeping your family and loved ones safe from foodborne illness this summer can mean doing something as simple as using a food thermometer when grilling meat, poultry, and fish. Unfortunately, recent research by USDA and the Food and Drug Administration (FDA) found that only 24 percent of the public uses a food thermometer when cooking hamburgers and only 42 percent do so when cooking chicken.

You can prevent and avoid foodborne illness this summer by following these three easy steps when cooking meat or poultry on the grill:

P—Place the Thermometer!

When you think your food is cooked, check the internal temperature by inserting the thermometer into the thickest part of the meat (usually about 1.5 to 2 inches deep).  If you are cooking a thinner piece of meat, like chicken breasts or hamburger patties, insert the thermometer from the side.  Make sure that the probe reaches the center of the meat.

R—Read the Temperature!

Wait about 10 to 20 seconds for an accurate temperature reading.  Use the following safe internal temperature guidelines for your meat and poultry.

• Beef, Pork, Lamb, and Veal (steaks, roasts, chops) and Fish: 145°F (63°C) with a 3-minute rest time
• Ground meats: 160°F (71°C)
• Whole poultry, poultry breasts, & ground poultry: 165°F (74°C)

O—Off the Grill!

Once the meat and poultry reach their safe minimum internal temperatures, take the food off the grill and place it onto a clean platter.  Don’t put cooked food on the same platter that held raw meat or poultry.  Also, remember to clean your food thermometer probe with hot, soapy water or disposable wipes.

Now that you’re grilling like a PRO, it’s important to remember to keep your food at a safe temperature during your entire cookout.  Perishable food should not be left out for more than two hours.  In hot weather (above 90°F), food should never sit out for more than one hour. Happy grilling!

Need more food safety information? Call the USDA Meat and Poultry Hotline at (1-888-674-6854) Monday through Friday, from 10 a.m. to 6 p.m. ET, or email or chat at AskKaren.gov.

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