Monthly Archives: April 2012

E.coli O157 – Missouri – 5 Cases – Source Unknown

Posted on April 7, 2012 by | Leave a comment

MDHSS 

Ecoli Blog

The Missouri Department of Health and Senior Services (DHSS) is investigating an increase in cases of Shiga toxin-producing Escherichia coli (STEC) in Central Missouri during late March and early April, 2012. Five cases of E. coli O157:H7 have been identified during this time period. Two of the cases, a two-year old child and a seventeen-month old child, reportedly have developed hemolytic uremic syndrome (HUS), a severe, life-threatening condition that may result in permanent kidney damage in some of those who survive.

The investigation is ongoing and the source of the infections has not been identified.

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Posted in Bacteria, E.coli, E.coli O157, EHEC, Eurofins Laboratories, Food Illness, Food Inspections, Food Poisoning, Food Safety, Food Testing, Microbiology, outbreak, Pathogen, STEC

US – Tuna Sushi – Salmonella Outbreak Expands – Virginia/Baltimore

Posted on April 7, 2012 by | Leave a comment

Food Poisoning Bulletin – Virginia 

Five Virginians are among the 100 victims of a Salmonella outbreak that is spreading through 19 states and the District of Columbia.

The case patients in Virginia are between the ages of 20 and 59 and are from the central and northwest part of the state, Michelle Stoll, a public information officer for the Virginia Department of Health, told Food Poisoning Bulletin today. None of the patients has required hospitalisation.

All 100 patients have been sickened by a rare strain of Salmonella called Salmonella Bareilly. Salmonella poisoning can be serious and sometimes life-threatening, according to the CDC. Health officials urge anyone with symptoms including abdominal cramping, fever, nausea,vomiting, and bloody diarrhoea.

Food Poisoning Bulletin – Baltimore

At least 10 Maryland residents are among the 100 people who have been sickened by a Salmonella outbreak that has swept through 19 states and the District of Columbia.

A definite source of the outbreak has still not been identified, according to the latest update from the Centers for Disease Control and Prevention (CDC), but sushi, sashimi and other raw fish dishes are among potential sources being investigated

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Posted in Bacteria, FDA, Food Hygiene, Food Illness, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Microbiology, outbreak, Pathogen, Salmonella

Canada – Beef Burger Meat Recall Salmonella

Posted on April 7, 2012 by | Leave a comment

CIFA

The Canadian Food Inspection Agency (CFIA) and Intercity Packers (East) Ltd are warning the public, distributors and food service establishments not to consume, sell, serve or use the beef burger meat mix described below because the product may be contaminated with Salmonella.

The affected product, Intercity Packers Ltd brand Beef Burger Meat Mix 80/20, is sold in 5 kg cases (each containing 2 x 2.5 kg units) bearing UPC 90066172180172 and lot code 046.  The affected product can be identified by the Establishment number (EST) 503 that appears on the outer cases. The chubs inside the case do not carry any label.

This product has been distributed to public and commercial food establishments in Ontario and Newfoundland and possibly retailers in Newfoundland. Consumers in Newfoundland are advised to check with their store of purchase to determine if they have the affected product.

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Posted in Bacteria, CIFA, Eurofins Laboratories, Food Hygiene, Food Illness, Food Inspections, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Microbiology, Pathogen, Recall, Salmonella

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Bad Bug New Release

Posted on April 6, 2012 by | Leave a comment

FDA

This book is a great source of Microbiology Information and can be downloaded as a 264 page PDF.

The second edition of the Bad Bug Book3, published by the Center for Food Safety and Applied Nutrition, of the Food and Drug Administration (FDA), U.S. Department of Health and Human Services, provides current information about the major known agents that cause foodborne illness. The information provided in this handbook is abbreviated and general in nature, and is intended for practical use. It is not intended to be a comprehensive scientific or clinical reference. Each chapter in this book is about a pathogen – a bacterium, virus, or parasite – or a natural toxin that can contaminate food and cause illness. The book contains scientific and technical information about the major pathogens that cause these kinds of illnesses. A separate “consumer box” in each chapter provides non-technical information, in everyday language. The boxes describe plainly what can make you sick and, more important, how to prevent it.

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Posted in Bacteria, Campylobacter, Clostridium botulinum, Clostridium perfringens, Cryptosporidium, E.coli, E.coli O104, E.coli O157, E.coli O26, EHEC, Enterobacteriaceae, Eurofins Laboratories, FDA, Food Illness, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, Legionella, Listeria, Listeria monocytogenes, Microbiology, MRSA, Pathogen, Research, Salmonella, Shigella, Staphylococcus aureus, STEC

Canada – Recall – Salmonella – Tahina

Posted on April 6, 2012 by | Leave a comment

CIFA

The Canadian Food Inspection Agency (CFIA) is warning the public not to consume the Ayyam Zaman brand Extra Fine Tahina described below because the product may be contaminated with Salmonella.

The affected product, Ayyam Zaman brand Extra Fine Tahina, is sold in 400 g packages bearing UPC 6 217000 429807 and a code starting with “EXP 10/08”.

This product is known to have been distributed in Ontario and may have been distributed in other provinces as well.

There have been no reported illnesses associated with the consumption of this product.

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Posted in Bacteria, CIFA, Eurofins Laboratories, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Microbiology, Pathogen, Recall, Salmonella

Canada -Recall Hepatitis A Virus

Posted on April 6, 2012 by | Leave a comment

CIFA 

The Canadian Food Inspection Agency (CFIA) and Overwaitea Food Group are warning the public not to consume the Western Family brand Pomeberry Blend berries described below. The affected product may contain Hepatitis A virus.

The affected product Western Family brand Pomeberry Blend berries is sold frozen in 600g packages bearing UPC 0 62639 31347 0. All lot codes are affected.

This product is known to have been distributed in British Columbia, Alberta, and Ontario and may also have been distributed to other provinces.

This recall is a result of an ongoing food safety investigation with BCCDC and regional health authorities into a number of cases of hepatitis A in British Columbia.

Food contaminated with Hepatitis A virus may not look or smell spoiled. Consumption of food contaminated with this virus may cause hepatitis and produce a self-limited disease that does not result in chronic infection or chronic liver disease. The illness is usually mild and starts about 15 to 50 days after the contaminated food is eaten. It generally goes away by itself in a week or two, although it can last up to 6 months in some people. It can cause inflammation of the liver, and symptoms may include fever, low appetite, nausea, vomiting, diarrhea, muscle aches, and yellowing in the whites of the eyes and the skin (jaundice).

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Posted in CIFA, Eurofins Laboratories, Food Hygiene, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Food Virus, Hepatitis A, Microbiology, Pathogen

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Easter Food Safety Risks

Posted on April 5, 2012 by | Leave a comment

Firstly Happy Easter to everyone and I hope that all of you have a good break with the family.

I came across this Easter safety poster through BITES

Food Safety Infosheet Highlights:
– Hand washing after handling animals, even cute ones, reduces risk of illness.  Children can get sick by touching birds and then putting their hands directly in their mouths or touching food.
– Eggs can carry Salmonella and need to be cooked to 145°F for 15 seconds to reduce risk, or until the yolk sets.
– Raw shell eggs should be stored in the refrigerator held at  or below 45°F.
– Use pasteurized eggs as a replacement in raw egg dishes to reduce risks.

Poster

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Posted in Bacteria, Food Hygiene, Food Illness, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, MRSA, Pathogen, Salmonella

Aussie – Kids – Egg Safety Campaign – Iphone/Ipad App

Posted on April 5, 2012 by | Leave a comment

Food NSW       Egg Game App Link 

Minister for Primary Industries, Katrina Hodgkinson today officially launched a new egg food safety app developed by the NSW Government which will heighten awareness around the safest eggs to eat.

While touring the Sydney Royal Easter Show, Ms Hodgkinson stopped into the NSW Food Authority’s Big Egg Show stand in the Woolworths Fresh Food Dome to launch and play the “Good Glen and the Bad Eggs” app.

“Most shell eggs in Australia are clean and free from bacteria but sometimes harmful bugs can be found on the egg if it’s dirty or get inside if it’s cracked. Keeping eggs in the fridge also minimises the risk of bacteria like Salmonella growing.

NSW Egg Safety Link

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Posted in Bacteria, Eurofins Laboratories, Food Hygiene, Food Safety, Food Testing, Foodborne Illness, Microbiology, Pathogen, Salmonella

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Ritual Slaughtering an Issue?

Posted on April 5, 2012 by | Leave a comment

Global Meat News

French far-right presidential candidate Marine Le Pen has declared that the rise in Campylobacter and E.coli cases in Europe was “directly related” to an alleged increase in ritual slaughterings, which she called a “sanitary bomb”.

 

 

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Posted in Bacteria, Campylobacter, E.coli, E.coli O157, EHEC, Food Illness, Food Poisoning, Food Testing, Foodborne Illness, Microbiology

America’s 10 Deadliest Outbreaks Revised

Posted on April 5, 2012 by | Leave a comment

Food Safety News

The list of the 10 most deadly outbreaks of food- and waterborne illness in U.S. history, previously published by Food Safety News, has been revised for a presentation in Sacramento to the California Environmental Health Association.
 
Added to the list is a 1903 outbreak of typhoid fever in Ithaca, NY, which caused 82 deaths, among them 29 Cornell University students. 
 
The addition of the Ithaca typhoid fever outbreak to the most-deadly ranks drops from the list the 2006 E. coli O157:H7 outbreak involving bagged spinach grown at Paicines Ranch in San Benito County, California.  There were five fatalities in that outbreak, in which about 200 people became ill after eating bagged spinach.
 
The only other revision in the list involves the 1919 botulism outbreak caused by canned ripe olives, previously reported as being responsible for killing 15. The death toll was actually 19.
 
With the revisions, the nation’s deadliest foodborne outbreaks have taken the lives of 423 people, with 232 of those succumbing to typhoid fever. The other deaths were due to Listeria (93), Streptococcus (70), botulism (19) and Salmonella Typhimurium (9).
 

 

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Posted in Bacteria, Food Illness, Food Inspections, Food Poisoning, Food Safety, Foodborne Illness, Microbiology, outbreak, Pathogen

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