Monthly Archives: March 2019

Uganda – WFP suspends food distribution in Karamoja amid poisoning claims

Posted on March 18, 2019 by | Leave a comment

PML Daily

KAMPALA – The World Food Programme (WFP) has suspended distributing Super Cereal – a fortified blended food – in Uganda after scores of people were taken sick and were admitted to health centres following local food distributions in the Karamoja region.

The Government and WFP are investigating and have submitted samples of Super Cereal for laboratory tests to determine whether there is a link between eating blended food and people falling sick after distributions. From the outset, WFP has treated this as a matter of extreme urgency.

As a precaution in case Super Cereal is linked to outbreaks of sickness, WFP is stopping distributing Super Cereal in all its operations in Uganda including in refugee settlements across the country and in its Maternal Child Health and Nutrition (MCHN) programme in Karamoja.

WFP is supporting local governments in communicating with communities on the situation and is urging them to stop eating Super Cereal as a precaution in case a link is found.

On Saturday, 16 March, people with suspected food poisoning were reported admitted at Lotome Health Centre in Napak district one day after a distribution there to families. Other people including children were admitted to Karita and Lokales health centres in Amudat district.

A WFP team in Lotome reported over 90 cases today including 12 of children under the age of 5 being admitted to the health centre with symptoms including confusion and high fever.

This followed admissions of people to another health centre in Karamoja after distribution of Super Cereal and other foods.

WFP on Friday ordered an immediate halt to food distributions in its MCHN programme in all eight districts in Karamoja and extended this to the rest of the country and refugee settlements as a precautionary measure.

On Tuesday, 12 March, WFP provided Super Cereal, sugar and oil to 120 families at Alakas Health Centre II in Amudat district in Karamoja. On 13 March, Amudat hospital said that nine people had been admitted with symptoms of high fever and mental confusion.

In response, a WFP team went to Alakas to investigate and coordinate. On 14 March, the hospital reported the number of patients had grown to 24, complaining of headaches, dizziness, fever and exhibiting signs of severe mental disorder.

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Posted in food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Uncategorized

Australia – Salmonella sweeps Karratha mining camp

Posted on March 18, 2019 by | Leave a comment

Perth Now

Salmonellaa

Image CDC

Workers based at a Karratha mining camp were so sick, some “felt like they were dying” as a salmonella epidemic affected up to 50 FIFO workers, hospitalising at least 20 and leaving mattresses lining the porches of dongas.

Construction, Forestry, Maritime, Mining and Energy Union state secretary Mick Buchan believed poor camp conditions at Searipple Village had left subcontractors to a number of big mining companies seriously ill.

“It is a disgrace what is happening up there at the moment,” he said.

“This all goes down to the amenity providers and where their margins are being cut short.

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Posted in food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Salmonella, Uncategorized

Kenya – 18 Nyabururu Girls High School students treated for food poisoning

Posted on March 18, 2019 by | Leave a comment

Daily Nation

At least 18 students from Nyabururu Girls High School have been in and out of the Nyangena Hospital in Kisii town over suspected food poisoning since Thursday.

On Saturday, the school circulated a message to all parents seeking to dispel fake news spread on social media that more than 100 students had been taken sick.

“Dear parent, kindly ignore malicious news circulating on social media that all girls are admitted in hospital. There are only seven girls who were admitted and discharged over various ailment, their parents were informed.”

But students who secretly informed their parents of their ill health after borrowing phones from other patients said they had been cautioned against informing anyone of their state.

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Posted in food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Food Toxin, foodborne disease, Foodborne Illness, Uncategorized

Canada – Food Recall Warning – Bottled bar clams recalled due to potential presence of dangerous bacteria – Clostridium botulinum

Posted on March 18, 2019 by | Leave a comment

CFIA

cdc clost spore

Image CDC

Recall details

Ottawa, March 15, 2019 – Out of the Blue Fish & Seafood Market is recalling bottled bar clams from the marketplace because they may permit the growth of Clostridium botulinum. Consumers should not consume the recalled products described below.

The following products were sold at Out of the Blue Fish & Seafood Market, 1A The Square, Bayfield, Ontario.

Recalled products

Brand Name Common Name Size Code(s) on Product UPC
Out of the Blue Fish & Seafood Market Bottled bar clams N/A All units sold from October 1, 2018 up to and including February 28, 2019 None
None Bottled bar clams N/A All units sold from October 1, 2018 up to and including February 28, 2019 None

What you should do

If you think you became sick from consuming a recalled product, call your doctor.

Check to see if you have recalled products in your home. Recalled products should be thrown out or returned to the store where they were purchased.

Food contaminated with Clostridium botulinum toxin may not look or smell spoiled but can still make you sick.

Symptoms in adults can include facial paralysis or loss of facial expression, unreactive or fixed pupils, difficulty swallowing, drooping eyelids, blurred or double vision, difficulty speaking or including slurred speech, and a change in sound of voice, including hoarseness.

Symptoms of foodborne botulism in children can include difficulty swallowing, slurred speech, generalized weakness and paralysis. In all cases, botulism does not cause a fever. In severe cases of illness, people may die.

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Posted in CFIA, Clostridium botulinum, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Uncategorized

UK – Drumsticks Products Co recalls Tahini products because they may contain salmonella

Posted on March 18, 2019 by | Leave a comment

FSA

Drumsticks Products Co Ltd are recalling Tahini products because they may contain salmonella.

Product details

Achva Sesame Tahini
Pack size 500g
Lot number 18-132
Best before 12 May 2020
Achva Seasoned Tahini
Pack size 500g
Lot number 18-128
Best before 8 May 2020
Achva Whole Sesame Tahini
Pack size 500g
Lot number 18-134
Best before 8 May 2020

No other Drumsticks Products Co products are known to be affected.

Risk statement

The products listed above might be contaminated with salmonella. Symptoms caused by salmonella usually include fever, diarrhoea and abdominal cramps.

Action taken by the company

Drumstick Products Co is recalling the above products. Point of sale notices will be displayed in all retail stores that are selling these products. These notices explain to customers why the products are being recalled and tell them what to do if they have bought the product. Please see the attached notice.
Customer notice Drumstick Product Co recalls Tahini products

Our advice to consumers

If you have bought any of the above products do not eat them. Instead, return it to the store from where it was bought for a full refund.

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, food recall, Food Safety, Food Testing, fsa, Salmonella, Uncategorized

Research – Microbiological and chemical quality of ice used to preserve fish in Lisbon marketplaces

Posted on March 17, 2019 by | Leave a comment

Wiley Online

Abstract

Ice is widely used to preserve fish on markets, playing a major role in the food industry. If manufactured, stored or distributed in inadequate sanitary conditions, it can represent a considerable health risk for both consumers and professionals. The present study characterizes ice used in marketplaces, on microbiological and chemical parameters. The aim was to assess potential risks on occupational exposure and consumer safety and therewith plan orientation guidelines. Sampling took place in 18 marketplaces in Lisbon, with ice samples collected at three different stages—production (n = 29), storage (n = 30), and product‐contact (n = 29). No significant contamination was found in production and storage stages, demonstrating that ice production and storage procedures are adequate regarding sanitary conditions. With exception for Salmonella, significantly higher concentrations of microbial parameters were identified in product‐contact stages, specifically Total Coliforms (548 MPN/100 mL), Escherichia coli (1 MPN/100 mL), Enterococci (29 MPN/100 mL), Staphylococcus aureus (271 CFU/100 mL), HPC at 5°, 22°, and 37° (>301 CFU/mL). Our study also shows that the majority of samples from ice production and storage comply with national regulations regarding drinking water quality. Yet, occupational health and consumer risks may still exist at the final product‐contact stage, as significant contamination was detected..

Practical applications

The present study can be used as a model for ice quality monitoring in fish preservation, serving as a tool for quality control and fast contamination detection during the several process stages.

This monitoring model is an important contribution for assuring the safety of the preserved products, as well as, occupational health improvement and consumer risk protection.

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Posted in Coliforms, E.coli, Enterococcus, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Safety, Food Technology, Food Testing, Salmonella, Staphylococcus aureus, Uncategorized

Research – Does physical state of farm housing and milking practices affect total bacteria and somatic cell count of cow milk?

Posted on March 16, 2019 by | Leave a comment

Wiley Online

Abstract

The study determined the effect of physical state of farm housing on total bacteria and somatic cell count (SCC) of cow milk. Milk records collected at Dairy Services Zimbabwe were used. Effects of physical state of ceilings, doors, ventilation, walls, drains, fly‐proofs, windows and roof type on total bacterial count (TBC) in milk, and SCC were determined using general linear models procedure. Poor physical state of ceilings, doors and floors in milking parlors, wash rooms and bulk tank rooms result in high TBC and SCC in milk (p < 0.05). Poor ventilation in the bulk tank room results in high TBC in milk (p < 0.05). Floors, doors, and ceilings of milking houses should be kept in sound condition and good repair in order minimize TBC and SCC in raw milk.

Practical applications

Understanding how physical state of farm houses and management practices affect total bacterial count and somatic cell count in fresh milk enables farmers and regulatory agencies to put in corrective action to reduce bacterial contamination of milk at farm level. This helps keep the population of disease causing bacteria in raw milk, which is widely consumed by human beings, as low as possible. It also helps reduce contamination by some resistant bacteria that might survive processing and cause further defects in milk products. The shelf‐life of the milk and its products is, thus, improved. Reducing bacterial and somatic cell count in raw milk also helps the milk producers to score high milk grades on the market and, thus, fetch high prices.

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Posted in Food Micro Blog, Food Microbiology Blog, microbial contamination, Microbiology, Total Viable Count, Uncategorized

Research – Microbial composition changes on the surface of strawberries from the field and market by 16SrDNA sequencing

Posted on March 16, 2019 by | Leave a comment

Wiley Online Library

Abstract

Fresh fruit is indispensable as a part of a daily diet; however, it commonly harbors large and diverse bacteria populations, including some important human pathogens. To determine the microbial composition on the surface of a strawberry, and structural changes of microbial composition from the field and market, 16SrDNA sequencing of 32 samples collected from production field (B) and market (M), which were divided into Groups I through III, was performed in this study. As a result, the 3,073 operational taxonomic units (OTUs) were clustered, and 5 phyla and 10 genera were dominant across all samples. When comparing I.B with I.M, Acinetobacter, Buchnera, and Bradyrhizobiumwere higher in I.B (p > 0.05), while Bacteroides, Pseudomonas, and Shewanella were higher in I.M (p > 0.05). Comparing II.B with II.M, Campylobacter was dominant in II.B, while most of the top10 genera decreased in II.M, except Acinetobacter, which presented an overwhelming richness, with an average relative abundance of 65.657 ± 1.071% (p = 0.002). Comparing III.B with III.M, Buchnera decreased in III.M, while Shewanella increased. Additionally, a certain number of opportunistic pathogens that included Acinetobacterwere present in some samples. Therefore, analysis of microbial composition changes on the surface of strawberries is important for ensuring the biological safety of strawberries.

Practical applications

This paper focused on determining the microbial composition on the surface of strawberry and comparing its structural changes of microbial composition from the field and market. The study results will be helpful for ensuring the biological safety of strawberries as well as a scientific basis for the traceability of microbial contamination of strawberries.

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Safety, Food Technology, Food Testing, Uncategorized

Spain – Michelin star restaurant linked to deadly food poisoning outbreak reopens

Posted on March 15, 2019 by | Leave a comment

Food Safety News

A restaurant in Spain with a Michelin star has reopened almost one month after being linked to the death of a diner and 30 cases of food poisoning.

The Ministry of Health of Valencia detected the cases of food poisoning between Feb. 13 and 16 among customers of RiFF restaurant in Valencia.

More than 100 people who dined at the restaurant between these dates have been interviewed to try and find the vehicle of infection and food samples were sent to the National Toxicology Institute to be analyzed.

Initial investigations and inspections found the restaurant complied with sanitary regulations. It specializes in European cuisine and Mediterranean food. RiFF was opened in September 2001 and achieved a Michelin star in 2009.

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Posted in Uncategorized

USA – State health department warns against Salmonella when handling baby poultry this spring

Posted on March 15, 2019 by | Leave a comment

The Oakland Press

 

Officials at the Michigan Department of Health and Human Services are asking people to know about the potential for baby poultry to carry Salmonella bacteria.

As spring arrives and chicks and ducklings become available in local feed and agriculture supply stores, officials warn that if proper precautions are not taken, even handling baby birds displayed in stores can cause a Salmonella infection.

“Raising birds for eggs and meat can be fun and educational, but all poultry, even those that appear healthy and clean, have the potential to carry the Salmonella bacteria,” said MDHHS Public Health Veterinarian Dr. Mary Grace Stobierski. “Washing your hands thoroughly before and after handling chicks and other poultry protects both you and your family from the risk of Salmonella, and also helps keep the birds healthy.”

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Posted in Food Micro Blog, Food Microbiology Blog, microbial contamination, Microbiology, Salmonella, Uncategorized