New Jersey officials have found a potentially deadly bacteria in the water at one of New Jersey’s largest prisons, according to a staff memo obtained by NJ Advance Media.
Legionella was detected in a medical building at Northern State Prison in Newark, according to the document, and staff have since moved inmates out of the affected area. The bacteria causes Legionnaire’s disease, a form of pneumonia especially dangerous for people with compromised immune systems,
Asda is recalling Asda 2 Original Chicken Chargrills because salmonella has been found in the product.
| Asda 2 Original Chicken Chargrills | |
|---|---|
| Pack size | 170g |
| Batch code | 31120953 |
| Best before | 05 September 2022 |
The presence of salmonella in the product listed above. Symptoms caused by salmonella usually include fever, diarrhoea and abdominal cramps.
If there is a problem with a food product that means it should not be sold, then it might be ‘withdrawn’ (taken off the shelves) or ‘recalled’ (when customers are asked to return the product). The FSA issues Product Withdrawal Information Notices and Product Recall Information Notices to let consumers and local authorities know about problems associated with food. In some cases, a ‘Food Alert for Action’ is issued. This provides local authorities with details of specific action to be taken on behalf of consumers.
Ref: FSA-PRIN-23-2021
Birds can carry germs like Salmonella while looking healthy and clean. However, there are reportsexternal icon of wild songbirds, such as pine siskins (small, streaked, yellow-tinged songbirds in the finch family) sick with the same strain of Salmonella that is making people sick in this outbreak. Salmonella germs can spread between species of birds, to pets, and to people.
You can get sick when you touch your mouth with unwashed hands after touching wild birds, bird feeders or bird baths, or your pets that have contact with wild birds.
Help keep people and animals healthy around bird feeders and bird baths.
Do not touch or hand-feed wild birds with your bare hands.
Always wash your hands with soap and water:
Call your healthcare provider right away if you have any of these severe Salmonella symptoms:
Possible presence of Listeria monocytogenes
Those in possession of this product are asked not to consume it and to return it to the point of sale where it was purchased.
People who have consumed this product and who present with fever, isolated or accompanied by headaches, are invited to consult their attending physician, notifying him of this consumption.
Pregnant women should pay special attention to these symptoms, as well as immunocompromised people and the elderly. These symptoms may suggest listeriosis, a disease that can be serious and can take up to eight weeks to incubate.
▸ Barcode
3250390398028
▸ Lot
V028
▸ DDM
04/03/2021
▸ Source
https://www.processalimentaire.com/
The Nunavik Regional Board of Health and Social Services (NRBHSS) announced recently suspected cases of Botulism (qassuniq) in Inukjuak, on March 22.
An investigation revealed that the cases were associated with igunaq (a method of preparing meat, particularly walrus and other marine mammals) consumed during two feasts on March 18th and March 19th.
More than 27 people may have been exposed at the feasts and afterward from food later consumed at home.
There may still be contaminated igunaq in the community and in situations like this, the meat from that source should be destroyed. The best way to destroy the contaminated meat would be to burn it. It’s important to identify all the meat from the suspected igunaq and be sure it’s destroyed.
Before eating walrus meat, people should verify where it came from and make sure that it’s not from the same source that was given at the feasts.
Posted in Clostridium, Clostridium botulinum, food contamination, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin
The Washington Department of Health reports five lab-positive campylobacteriosis cases in individuals who consumed Dungeness Valley Creamery raw milk. The raw milk was purchased in Clallam, Skagit, Kitsap, and Clark Counties.
Dungeness Valley Creamery has issued a voluntary recall of all raw milk product with a ‘Best By’ date of April 13, 2021, or earlier. These products may be contaminated with Campylobacter bacteria, which can cause serious illness. The recalled product is bottled in gallon, half-gallon, quart and pint containers. It was sold to customers in western Washington in the on-farm store, outside retail stores and drop-off locations. Health officials urge consumers not to drink any Dungeness Valley Creamery raw milk product with a ‘Best By’ date of April 13, 2021, or earlier, and to discard any leftover product, or return it to the place of purchase.
“Unpasteurized raw milk can carry harmful bacteria and germs. Foodborne illnesses can be caused by many different foods; however, raw milk is one of the riskiest,” said Dr. Scott Lindquist, State Epidemiologist for Communicable Diseases.
Posted in Campylobacter, food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, microbial contamination, Microbiology, Raw Milk, Uncategorized
A collaborative study between ECDC, the European Food Safety Authority (EFSA) and the European Union Reference Laboratory (EURL) for Listeria monocytogenes* found a relatively high degree of dissemination of certain listeriosis bacteria in the food chain and in the human population across the European Union (EU). In particular, there was a strong link with ready-to-eat fish products in several of the listeriosis clusters identified.
Listeriosis is a foodborne disease caused by L. monocytogenes bacteria. After ingestion of L. monocytogenes bacteria via contaminated food, infection can cause severe, life-threatening disease, often manifested as septicaemia and/or meningitis, particularly among elderly and immunocompromised people, as well as complications related to pregnancy.
The collaborative study, called ‘the European Listeria Typing Exercise’ (ELiTE), was initiated in 2010 with the aim of describing with a One Health approach the molecular epidemiology of listeriosis in humans and food in a two-year period. The study connected data about public health and food from 13 and 23 EU Member States, respectively. The study on L. monocytogenes in food was conducted on three categories of ready-to-eat food: packaged hot or cold smoked or ‘gravad’ (cured) fish, soft or semi-soft cheeses, and packaged heat-treated meat products.
The study has utilised molecular typing, which is a way of identifying specific strains of microorganisms, such as bacteria or viruses, by looking at their genetic material. The selected molecular typing method for this project, pulsed field gel electrophoresis (PFGE), was a well-established, standardised molecular typing method in both sectors at the time of the study and was therefore a natural choice.
PFGE as a molecular typing method is gradually phasing out and is being replaced by the state-of-the-art method of whole genome sequencing (WGS). The project has bridged the PFGE method with WGS method by mapping the clustering PFGE types with respective clonal complexes (CCs) characterised by WGS. This offers a unique reference with information from historical PFGE cluster types linked to WGS, thus enabling countries to make use of historical PFGE data to select isolates for further characterisation by WGS. A cluster means that isolates are genetically very similar, i.e. they most likely originate from a common source. If human and food isolates are gathered in the same cluster, it is a strong, but not definite, indication that the food may have caused the infections. Microbiological evidence alone is not sufficient to link the food with human infections, and supportive epidemiological evidence is always required.
There were 78 separate clusters by PFGE profiles, involving 573 (57.7%) L. monocytogenes isolates in the study dataset. Of these, 21 included both human and food L. monocytogenes isolates, 47 included only human, and 10 only food isolates. In the 21 human-food clusters, the majority of food isolates (89.7%) were from fish products, whereas the remaining ones originated from delicatessen meat products (9.3%) and cheese products (1.0%). The amount of Listeria in fish products was generally low, but in 48 fish samples Listeria counts exceeded the microbiological criterion of 100 cfu/g. These high-count fish samples represented 87.3% of all food samples (55) with Listeria counts exceeding 100 cfu/g.
Of 78 clusters by PFGE profiles, 57 (73.1%) were small, up to five L. monocytogenes isolates per cluster. The largest PFGE cluster was made up of L. monocytogenes clone CC8. The cluster involved 30 human and 56 food L. monocytogenes isolates from 15 countries, suggesting a high degree of dissemination of this clone in the food chain in the EU. In contrast, considering the capacity of Listeria to persist in the food chain for years, this clone is likely to eventually cause large cross-border food-borne outbreaks.
The results from this project show that the risk of L. monocytogenes in ready-to-eat fish products requires further attention. A review of the compliance of food business operators with regulatory microbiological criteria could be considered, particularly for fish products. In the EU and the European Economic Area (EEA) there is an increasing proportion of aged populations, and challenges related to assessing exposure in this group. A genetic library of food-derived L. monocytogenes isolates against which any human isolate could be compared could maximise the speed of source identification in outbreak investigations. The data collected in this study and the applied methodology provide a good background for such a library.
*Hosted by the French Agency for Food, Environmental and Occupational Health & Safety, ANSES
Presence of SALMONELLES
People who may have this product are asked not to consume it and to return it to the point of sale where it was purchased.
Foodborne illness caused by salmonella results in gastrointestinal disturbances, diarrhea, vomiting and abdominal pain, often accompanied by fever; these symptoms may be more severe in young children, immunocompromised individuals and the elderly. The incubation period can range from 6 to 72 hours.
People who have consumed the products mentioned below and who have these symptoms are invited to consult their doctor, notifying him of this consumption.
▸ Barcode
…
▸ Lot
1AAV6 / 2AAV6
▸ DDM
04/22/2021
▸ Marketing
Since 03/08/2021
▸ Health
stamp FR 63.234.002 CE
▸ Consumer service contact
0473967310
▸ Source
https://rappel.conso.gouv.fr/
aflatoxins (B1 = 8; Tot. = 9.7 µg/kg – ppb) in coated ravioli and barbeque flavoured peanuts from China in the Netherlands
aflatoxins (B1 = 37.6; Tot. = 45.9 µg/kg – ppb) in groundnuts from Egypt in Italy
aflatoxins (B1 = 31; Tot. = 34 µg/kg – ppb) in dried figs from Turkey in France
aflatoxins (B1 = 68; Tot. = 152 µg/kg – ppb) in dried figs from Turkey in France
aflatoxins (B1 = 13.84; Tot. = 15.77 µg/kg – ppb) in organic dried chopped figs from Turkey in Germany
aflatoxins (B1 = 15.7; Tot. = 28.0 µg/kg – ppb) in dried figs from Turkey in France
aflatoxins (B1 = 3.6; Tot. = 4.3 µg/kg – ppb) in peanut and caramel ice cream paste from Bosnia and Herzegovina in Croatia
aflatoxins (B1 = 31; Tot. = 76 µg/kg – ppb) in dried figs from Turkey in France
aflatoxins (B1 = 41; Tot. = 140 µg/kg – ppb) in dried figs from Turkey in France
Listeria monocytogenes (up to 300 CFU/g) in salami from Spain in the Czech republic
Listeria monocytogenes (<10 CFU/g) in chilled raw milk cheese from France in France
suspicion of Listeria monocytogenes in and incorrect labelling (not ready-to-eat) on frozen sweetcorn kernels from Hungary in Hungary
Listeria monocytogenes (< 10 CFU/g) in frozen poultry meat products from the Netherlands in Belgium
Listeria monocytogenes (< 10 CFU/g) in feta cheese from Greece in France
Listeria monocytogenes (<10 CFU /g) in wrap chicken tandoori from the Netherlands in the Netherlands
FoodWorld 