Monthly Archives: February 2016

Research – Listeria -Hypervirulent strains with cerebral and placental tropism -Increased risk of bacterial infection if food is exposed to light

Science Daily

Listeria bacterium found in food, which can infect people and cause temporary gastro-intestinal distress, is a serious health risk for pregnant women and for people with compromised immune systems. According to a dissertation, the bacterium, which sometimes causes the lethal illness listeriosis, reacts to light by activating defense mechanisms.

Science Daily

A large-scale study based on almost 7,000 strains of Listeria monocytogenes — the bacterium responsible for human listeriosis, a severe foodborne infection — has concluded. Through the integrative analysis of epidemiological, clinical and microbiological data, the researchers have revealed the highly diverse pathogenicity of isolates belonging to this bacterial species.

USA -Jalapenos Recalled Possible Salmonella

Food Poisoning Bulletin JalapenoPeppers

According to the FDA’s weekly Enforcement Report for the week of January 20, 2016, Picosito Jalapeños distributed by Sweet Superior Fruit are being recalled for possible Salmonella contamination. More than a thousand cases of the produce are being recalled. They were distributed in Texas and Illinois.

USA -PHAC – CDC – FDA – Doles Salads Listeria Outbreak Collaboration

Listeria Blog

The Public Health Agency of Canada is collaborating with federal and provincial public health partners, the United States Centers for Disease Control and Prevention (CDC), and the United States Food and Drug Administration (FDA) to investigate an outbreak of Listeria monocytogenes infections linked to Dole and PC Organics packaged salad products produced from a US processing facility in Springfield, Ohio.

USA – Food Safety Tips – Superbowl 50

USDA broncos-panthers

The Super Bowl is a very popular food “holiday” in the United States, and this year’s game marks a milestone. Super Bowl 50, dubbed the “Golden Super Bowl,” will be played on February 7, 2016.

Help set the gold standard and ensure that you and your guests remain free of foodborne illness by following four steps to food safety.

Food Safety. Gov – Check Your Steps

Learn the risks of food poisoning in the fun new web series, Recipes for Disaster.

Forgetting about food safety is a recipe for disaster.

Did you know that one in six Americans could get sick from food poisoning this year alone? Food poisoning not only sends more than 100,000 Americans to the hospital each year – it can also have long-term health consequences.

But following four simple steps can help keep your family safe from food poisoning at home.

Learn the risks and consequences of food poisoning in the fun new web series, Recipes for Disaster – a fictional cooking show where the host, Maria, unintentionally makes common food safety mistakes when preparing her dishes.

Watch Recipes for Disaster now and learn the right steps as Maria does everything wrong.

Then visit our Clean, Separate, Cook, and Chill pages to see the most effective ways to help keep your family safe from food poisoning.

UK – Health Protection Scotland -Annual summary of Salmonella and Campylobacter infections

HPS

Salmonella

In 2015, HPS received reports of 802 isolates of non-typhoidal Salmonella from people in Scotland – an increase of around 12% on the 717 reported in 2014. This compares to 813 and 728 reports in 2013 and 2012 respectively.

There were 315 reports of Salmonella Enteritidis in 2015 compared to 240 in 2014. The most commonly reported phage types of S. Enteritidis were PT8 and PT1, with 102 and 51 reports respectively. Phage type 8 remained the most commonly reported phage type in recent years, and reports of this type increased in 2015 with 102 reports compared to 46 in 2014, 30 in 2013 and 78 in 2012. It is believed that 39% of PT8 cases to have acquired their infection abroad. However, travel is likely to be under-reported.

Reports of PT4 increased from 11 reports in 2014 to 21 in 2015 but were still less than the 24 reported in 2013.

Reports of Salmonella Typhimurium decreased by 8% – with 133 reports compared to 144 reports in 2014. Reports of Definitive Type 104 increased (ten reports compared to five in 2014). DT193 remains the most commonly reported type – again the numbers remaining relatively stable (50 reports compared to 45 in 2014 and 47 in 2013).

The rate of Salmonella infection in Scotland was 15.0 per 100,000 population – an increase on the rate observed in 2014 (13.5 per 100,000 population) (Map 1). Only three NHS boards observed a decrease in the rate of infection (Orkney, Shetland and Forth Valley). An increase in the rate of infection (though in most cases a small one) was observed in the other boards. The rates in the Island NHS boards should be viewed with caution due to the effect of their small population size.

In 2015 there were six general outbreaks of Salmonella reported to ObSurv (the surveillance system for all general outbreaks of infectious intestinal disease in Scotland).This compares with three in 2014. Fifty cases were believed to be associated with outbreaks in 2015.

Campylobacter

During 2015, 6260 laboratory reports of Campylobacter were received by HPS, this was a decrease of 376 (5.7%) compared to 2014 when 6636 isolates were reported (Figure 2). Following the increase in 2009, the number of reports of Campylobacter has remained relatively stable between 6164 and 6636 isolates a year, an average of 6396 per year over the past seven years.

In Scotland the overall rate of Campylobacter infection in 2015 was 117.1 per 100,000 compared to 124.6 per 100,000 in 2014 (Map 2). Among the mainland NHS boards rates in 2015 ranged from 70.2 per 100,000 to 147.7 per 100,000. The decline in Campylobacter was observed in all apart from two of the mainland NHS boards compared to the previous year. The rates and changes in rates in the Island NHS boards should be viewed with caution due to the effect of their small population size.

The incidence of reported Campylobacter infection is not uniform across the population. Rates are higher in children under five compared with older children and young adults and then increase with the highest rates among those 50 years and older (Figure 3). Overall rates are higher among males: 126.3 per 100,000 compared to 108.3 per 100,000 for females. This higher rate among males was observed in all except one age band (30-34 yrs), the greatest difference of 39.3 per 100,000 being observed in the 50-54 age group where the rate in males was 165.5 per 100,000 compared to 126.3 per 100,000 among females. The exact reasons for the higher rates among males remain unknown.

Most cases of Campylobacter infection are apparently sporadic with few identified outbreaks. In 2015, there were no general outbreaks of Campylobacter reported to ObSurv, compared to one small general outbreak in 2014. Since ObSurv was established in 1996 there have been a total of 35 general outbreaks of Campylobacter reported.

Images (click on thumbnail to view).

eWeeklyReport Table eWeeklyReport Table eWeeklyReport Table eWeeklyReport Table eWeeklyReport Table

Author(s): Prepared by: Lynda Browning, Alison Smith-Palmer and Susan Brownlie Vol: 50 No: 05 Year: 2016 Type: Surveillance Report

USA – Norovirus Outbreak Update

Food Safety News

An outbreak of norovirus infections that has sickened more than 600 who ate at a dinner theater in Overland Park, Kan., is the focus of much investigation and a $40,000 cleanup.

The Kansas Department of Health and Environment (KDHE), Kansas Department of Agriculture (KDA), and Johnson County Department of Health and Environment (JCDHE) converged Friday at the New Theatre Restaurant to educate staff about norovirus, oversee cleanup, and observe food safety practices.

Owners of the New Theatre Restaurant reported it has contracted with Germicide Pro, which spent six hours cleaning the facility on Friday. The company reported using an EPA-registered disinfectant that kills norovirus and has been found safe for food establishments.

Viet Nam -Food poisoning fatalities drop in Vietnam in January Feb 01,2016

Shanghai Daily

HO CHI MINH CITY, Feb. 2 (Xinhua) — Vietnam’s Health Ministry said on Monday that a total of 637 people were affected by food poisoning in January this year and one of them had died.

In January 2015, the country registered five food poisoning cases, which involved 319 people and five of them died.

 

India -Food Poisoning Articles

Pragativadi images

Koraput: As many as 44 students of Kumbhariput boys hostel under Bandhugaon block fell ill due to food poisoning on Sunday evening. All of them were undergoing treatment at nearby hospitals.

According to reports, 44 students of the hostel complained of vomiting after having their dinner on Sunday evening, following which were rushed to Bandhugaon hospital for treatment. However, ten of them were shifted to the district headquarters hospital for better treatment.

Though the exact reason behind the vomiting of the students was yet to be ascertained, it is suspected that food poisoning might have caused this.

Times of India

AHMEDABAD: 70 persons fell ill due to food poisoning at Pirana area near Narol on Sunday. Around 40 of them were shifted to VS hospital whereas around 30 were taken to Chepi Rog hospital in Behrampura.

The Daily Star

Outbreaks of food- and water-borne diseases in the country are on the rise. Last year, there were 15 outbreaks of diseases related to food and water compared to 11 the previous year, according to a government study.

An increasing number of people are suffering and sometimes even dying from diseases like cholera, diarrhoea, anthrax and nipah encephalitis.

Rodent excrement, close proximity of domestic animals to people and lack of safe water are the main reasons behind the increase, said Mahmudur Rahman, director of the Institute of Epidemiology, Disease Control and Research (IEDCR).

He was presenting a trend of their ongoing surveillance report on food- and water-borne illnesses at the IEDCR auditorium in the capital yesterday.

UK – Catering Company Fined £4000 – Food Poisoning

Chronicle Live

A catering company was fined after a customer complained of falling ill from their food.

Wallsend-based Tantalus Ltd was forced to pay nearly £4,000 after pleading guilty to three charges.

Australia – Egg Disagreement – Salmonella

Food Magazine EGGS

Food Standards Australia New Zealand (FSANZ) has released a statement refuting an article published in The Sydney Morning Herald which claimed that supermarkets are the ‘missing link’ in egg-related Salmonella protection.

The FSANZ statement says there is no food safety reason to require whole eggs to be refrigerated at retail; however, retailers may choose to refrigerate eggs for their own reasons (for example, to maintain quality of the egg such as firmness of the yolk or reduce spoilage).