Author Archives: KSW

UK – Listeriosis in England and Wales: summary for 2023

Posted on October 1, 2024 | Leave a comment

Gov UK

Main points for 2023

This report summarises the number, demographics and clinical outcomes of confirmed cases of listeriosis in England and Wales in 2023. The main points are:

  • in 2023, 177 cases of listeriosis were reported in England and Wales
  • incidence rates of listeriosis were highest in people aged 80 years and over
  • overall, the crude incidence of listeriosis was comparable in men and women, but for the age groups 20 to 29 and 30 to 39 reported cases among women were higher, and for those aged 70 and older rates were higher among men
  • pregnancy-associated infections accounted for around a sixth of all reported cases and 23.1% of pregnancy associated cases (where known) resulted in still birth or miscarriage
  • among non-pregnancy-associated cases of listeriosis, death was reported for 32 cases (21.6%), of whom 11 (34.4%, or 7.4% of all non-pregnancy-associated cases) were known to have listeriosis recorded as a cause of death on the death certificate
  • incidence of listeriosis varied geographically, with the lowest incidence in Wales (0.13 per 100,000 population) and the highest in the South West (0.38 cases per 100,000 population)
  • there were 7 listeriosis outbreaks investigated in England and Wales in 2023, including national outbreaks associated with smoked fish, semi-soft cheese and beef products

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Posted in Food Safety, Food Safety Management, Food Safety Regulations, Listeria, Listeria monocytogenes

Botulism sickens six and kills two in Brazil

Posted on October 1, 2024 | Leave a comment

Food Safety News

A state in Brazil has reported half a dozen botulism cases so far this year, including two deaths.

Bahia’s Epidemiological Surveillance confirmed this week that another case of botulism was under investigation. With the update, the state has six cases in 2024.

Three patients remain hospitalized, one has already been discharged, and two have died. Two cases were registered in 2023.

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Posted in Clostridium, Clostridium botulinum, Death, food death, Food Poisoning Death

Research – APHA reports role in E. coli and Cryptosporidium outbreaks

Posted on October 1, 2024 | Leave a comment

Food Safety News

The Animal and Plant Health Agency (APHA) has been involved in four E. coli outbreak investigations so far this year in the United Kingdom.

A Shiga toxin-producing E. coli (STEC) O145 outbreak was linked to unpasteurized milk cheese produced by Mrs. Kirkham’s in Lancashire. APHA contributed to the incident management team investigation, including an advisory visit and epidemiologically relevant sampling.

Patients fell ill between July and December 2023. In late July 2024, the UK Health Security Agency (UKHSA) notified the Food Standards Agency (FSA) of four cases between June and July, taking the number of sick people to 40, including two deaths. One death was part of the latest update. While there is a microbiological link between the latest patients and previous cases, investigations did not identify a food chain connection between them and Mrs. Kirkham’s products.

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Posted in Cryptosporidiosis, Cryptosporidium, E.coli O145, E.coli O145:H28, Food Microbiology Research, Research, STEC, STEC E.coli

Research – Aerotolerancy of Campylobacter spp.: A Comprehensive Review

Posted on September 30, 2024 | Leave a comment

MDPI

Abstract

Campylobacter spp. constitute a group of microaerophilic bacteria that includes strains that are aerotolerant and capable of surviving in aerobic conditions. Recent studies have shown that aerotolerant strains are highly prevalent in meats, animals, and clinical settings. Changes in growth media and other environmental conditions can affect the aerotolerance of Campylobacter strains and must be considered when studying their aerotolerance in vitro. Polymicrobial interactions and biofilms also play a significant role in the ability of Campylobacter to survive oxygen exposure. Continuous subculturing may foster aerotolerance, and studies have demonstrated a positive correlation between aerotolerance and virulence and between aerotolerance and the ability to survive stressful environmental conditions. Various mechanisms and genetic origins for aerotolerance have been proposed; however, most of the potential genes involved in aerotolerance require further investigation, and many candidate genes remain unidentified. Research is also needed to investigate if there are any clinical implications for Campylobacter aerotolerance. Understanding the aerotolerance of Campylobacter remains an important target for further research, and it will be an important step towards identifying potential targets for intervention against this clinically important food-borne pathogen.A

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Posted in Campylobacter, campylobacter coli, Campylobacter jejuni, Food Microbiology Research, Research

Belgium – Volae brand chicken fillets -Salmonella

Posted on September 30, 2024 | Leave a comment

AFSCA

Volae Chicken Fillets

In agreement with the AFSCA, the “Société normande de volaille” is withdrawing from sale the “Chicken fillets” (x6) of the VOLAE brand due to the possible presence of salmonella.    

Product Description: 

  • Product: Chicken fillet 
  • Brand: Volae
  • Use By Date (UBD): 09/29/2024  
  • EAN: 3250390314769

The products were marketed in Intermarché & Intermarché by Mestdagh points of sale until 09/28/2024.

We thank you for not consuming this product and for returning it to your
store where you will be reimbursed.

Salmonella can cause diarrhea, abdominal pain or vomiting, with or without fever, in the days following the consumption of contaminated products. 
People who have consumed the products mentioned above and who present these types of symptoms are invited to consult their doctor without delay, informing them of this consumption as well as the place and date of purchase.

For any questions, you can write to the following address: itmai_be_recall@mousquetaires.com

We apologize for any inconvenience caused.

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Salmonella, Salmonella in Chicken

Seven Listeria outbreaks hit England in 2023

Posted on September 30, 2024 | Leave a comment

Food Safety News

Data from the UK Health Security Agency (UKHSA) shows Listeria infections rose slightly in 2023 and seven outbreaks were investigated.

In 2023, 177 listeriosis cases were reported in England and Wales compared to 167 in 2022. This is the highest level since 180 infections were noted in 2016.

For non-pregnancy-associated cases, death was reported for 32 people, of whom 11 had listeriosis recorded as a cause of death on the death certificate.

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Posted in food bourne outbreak, Food Illness, Food Microbiology Research, Foodborne Illness, Foodborne Illness Death, foodborne outbreak, foodbourne outbreak, Illness, Listeria, Listeria monocytogenes, outbreak, Research, UKHSA

Research – Dutch data shows decline in outbreaks for 2023

Posted on September 30, 2024 | Leave a comment

Food Safety News

The number of outbreaks and people sick in them in the Netherlands has gone down compared to the previous year, according to statistics recently reported.

In 2023, 911 outbreaks were reported, with 3,500 people falling ill. In 2022, there were 1,173 outbreaks and 4,505 sick people.

Norovirus, Salmonella, and Campylobacter were still the most commonly identified causes of outbreaks in 2023.

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Posted in Campylobacter, food bourne outbreak, Food Microbiology Research, foodborne outbreak, foodbourne outbreak, Norovirus, outbreak, Research, Salmonella

Understanding Listeria In the Aftermath of the Deadly Boar’s Head Outbreak

Posted on September 30, 2024 | Leave a comment

Food Poisoning News

Listeria, caused by the bacterium Listeria monocytogenes, is a potentially life-threatening foodborne illness that poses significant risks, especially to certain populations. While healthy individuals may experience only mild symptoms, those with compromised immune systems, including pregnant women, newborns, the elderly, and people with chronic illnesses, are particularly vulnerable to severe complications. Understanding how listeria is contracted, the symptoms it causes, and the best prevention methods is crucial to protecting public health.

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Posted in food bourne outbreak, food death, Food Illness, Food Poisoning Death, Foodborne Illness, Foodborne Illness Death, foodborne outbreak, Illness, Listeria, Listeria Deli Meats, Listeria monocytogenes, outbreak

France – Saint-Nectaire farmhouse AOP -Listeria monocytogenes

Posted on September 30, 2024 | Leave a comment

Gov France

Product Category
Food
Product subcategory
Milk and dairy products
Product brand name
Saint-Nectaire farmhouse AOP
Model names or references
Cheeses sold between 09/17 and 09/19
Product identification
Batch Date
D42330021 Best before date 10/24/2024
Start/End of marketing date
From 09/17/2024 to 09/19/2024
Storage temperature
Product to be kept in the refrigerator
Health mark
FR 63 449 020 CE
Geographic area of ​​sale
Puys de Dôme
Distributors
Farm sale

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Listeria France, Listeria in Cheese, Listeria monocytogenes

Research – Assessing Listeria monocytogenes Growth in Artificially Inoculated Sea-Farmed Product—Raw Sea Bass (Dicentrarchus labrax) Fillet, Produced in Greece

Posted on September 29, 2024 | Leave a comment

MDPI

Abstract

Listeria monocytogenes (Lm) is responsible for listeriosis, a serious foodborne disease, with high hospitalization and mortality rates worldwide. The main cause of listeriosis in humans is the consumption of ready-to-eat (RTE) foods; Commission Regulation (EC) No 2073/2005 establishes microbiological criteria for Lm in RTE foods. Raw fish products are widely consumed, e.g., in sushi and various seafood recipes (e.g., carpaccio, sashimi, maki, nigiri, tartare, etc.), but are not subjected to RTE food safety criteria. The aim of our study was to assess the growth potential of Lm in raw sea bass fillets obtained from a leading aquaculture company in Greece. In order to assess the growth of Lm in raw sea bass fillets, we applied the “challenge test”, a scientific experiment designed to assess the growth of Lm within a specific food product under controlled conditions. According to our results, and taking into consideration the health risk for the listeriosis-vulnerable population, raw fish products utilized in the preparation of RTE foods, including sushi and an array of seafood dishes, should be incorporated in the Category of Safety Criteria of Regulation (EC) No 2073/2005 “Ready-to-eat food able to support the growth of Listeria monocytogenes”.

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Posted in Food Microbiology Research, Listeria, Listeria monocytogenes, Research