The warmer coastal water temperature produced by summer weather creates ideal conditions for bacteria that can contaminate oysters, the Washington State Department of Health reminded the public over the Fourth of July weekend.
Vibrio vulnificus and Vibrio parahaemolyticus, two types of bacteria that grow in warm waters and can cause human illness, are known to be carried by oysters, especially in summer months.
There is further information at the link above.
Posted in Bacteria, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Hygiene, Microbiology, Pathogen, Research, Vibrio, Vibrio parahaemolyticus, Vibrio vulnificans, Water
Tagged climate, nature, science, washington state department, washington state department of health
Fresh vegetables may be contaminated by pathogens in different ways after harvest. Pathogenic microorganisms associated with fresh vegetables can cause severe outbreaks of foodborne disease. We discuss here the results of microbiological analysis of carrot samples, as well as of washing, processing, and wastewater samples. Washed, unpeeled carrots generally contained the highest aerobic plate counts (mean, 5.5 log CFU/g). Escherichia coli was not detected in any carrot or water sample examined. The amounts of coliform bacteria and enterobacteria were higher in carrot samples taken from the first steps in the processing line than in samples taken in later phases of the process. Yersinia pseudotuberculosis was not detected in any of the samples by the cultivation method; however, nonpathogenic Yersinia enterocolitica was detected from most carrot samples and almost all washing water and wastewater samples but only from 2 of 10 process water samples. Using a more-sensitive real-time PCR method, pathogenic Y. enterocolitica was found from several carrot samples, and when these positive samples were cultivated, no pathogenic Y. enterocolitica strains were detected.
Posted in Bacteria, E.coli, Food Hygiene, Food Micro Blog, Food Microbiology, Food Safety, Food Technology, Food Testing, Hygiene, Microbiology, Pathogen, Research, Yersinia
Tagged coliform bacteria, cultivation method, escherichia coli, pathogenic microorganisms, wastewater samples, water and wastewater
The 750 feet of developed beachfront at Rhode Island’s Spring Lake is scattered with volleyball courts, paddle boats, canoes, food concessions and an entertainment arcade. That beach, located in Burrillville, did not host the crowd of 2,000 that usually attend its Fourth of July festivities. Instead, days earlier, 92 people who entered the water at Spring Lake left sickened by Shigella bacteria.
The Shigella outbreak sent 16 people to area hospitals and by Sunday forced state officials to close the lake to swimmers. Shigella causes gastrointestinal symptoms, but the illnesses are usually not severe.
An analysis of the cost-effectiveness of interventions to control Campylobacter in the New Zealand poultry supply examined a series of interventions. Effectiveness was evaluated in terms of reduced health burden measured by disability-adjusted life years (DALYs). Costs of implementation were estimated from the value of cost elements, determined by discussions with industry. Benefits were estimated by changing the inputs to a poultry food chain quantitative risk model. Proportional reductions in the number of predicted Campylobacter infections were converted into reductions in the burden of disease measured in DALYs. Cost-effectiveness ratios were calculated for each intervention, as cost per DALY reduction and the ratios compared. The results suggest that the most cost-effective interventions (lowest ratios) are at the primary processing stage. Potential phage-based controls in broiler houses were also highly cost-effective. This study is limited by the ability to quantify costs of implementation and assumptions required to estimate health benefits, but it supports the implementation of interventions at the primary processing stage as providing the greatest quantum of benefit and lowest cost-effectiveness ratios.
Listeria monocytogenes isn’t one of the most common causes of food poisoning, but it is one of the most deadly. Some segments of the population are at special risk. About 90 percent of people who develop Listeria infections fall into three groups, pregnant women, seniors and those with weakened immune systems.
Paul’s story is featured on the Centers for Disease Control and Prevention’s (CDC’S) website. Paul was a World War II veteran who had received two Purple Hearts. At 92, he was active and in good health when he got listeriosis from eating tainted cantaloupe in September 2011. He died three months later, leaving behind his wife Rosellen of 68 years, five children, nine grandchildren, and 10 great grandchildren.
Island Salads Coleslaw
Product identification (batch/date codes)
Use by date: 20 July 2013 Pack size: 200g and 400g
Listeria monocytogenes, a food-poisoning bacteria, has been found in a batch of Island Salads Coleslaw following sampling by Craigavon Borough Council. Listeria monocytogenes can cause illness in certain groups of people, such as pregnant women, unborn and newborn babies, and anyone with reduced immunity, particularly the over-60s.
Action taken by the company
Advice to consumers
If you have purchased the above product, please do not consume it but return to your nearest store for a full refund.
Posted in Bacteria, Eurofins Laboratories, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Standards Agency, Food Testing, Listeria, Listeria monocytogenes, Microbiology, Pathogen, Recall
Tagged craigavon borough council, food, listeria monocytogenes, nearest store, newborn babies, restaurants
RASFF -Salmonella Minnesota (presence /25g) in frozen chicken meat (Gallus gallus) from Brazil in Spain
RASFF -Shigatoxin-producing Escherichia coli (E. coli VT2 and EAE positive) in frozen deer meat from Austria in Italy
RASFF – Shigatoxin-producing Escherichia coli (VT2, EAE positive) in frozen deer meat from Austria in Italy
RASFF – Norovirus (G I) in oysters from France in Italy
RASFF – Ochratoxin A (111.65 µg/kg – ppb) in raisins from South Africa in Poland
RASFF – Aflatoxins (B1 = 5.9 µg/kg – ppb) in groundnuts from China in the Netherlands
Posted in Aflatoxin, Bacteria, E.coli, EHEC, Eurofins Laboratories, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Food Virus, Hygiene, Microbiology, Mycotoxin, Norovirus, outbreak, Pathogen, RASFF, Recall, STEC
Tagged aflatoxins, deer meat, frozen chicken
University of Illinois scientists have found a way to boost current industry capabilities when it comes to reducing the number of E. coli 0157:H7 cells that may live undetected on spinach leaves.
The Canadian Food Inspection Agency (CFIA) and Shah Brothers Imports are warning the public not to consume the Shabros brand Coriander Cumin Powders described in the link above because they may be contaminated with Salmonella.
There have been no reported illnesses associated with the consumption of these products.
The importer, Shah Brothers Imports, Mississauga, ON, is voluntarily recalling the affected products from the marketplace. The CFIA is monitoring the effectiveness of the recall.
Posted in Bacteria, CFIA, Eurofins Laboratories, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Microbiology, Pathogen, Recall
Tagged canadian food inspection, canadian food inspection agency, canadian food inspection agency cfia, food, food inspection agency
The Minnesota Department of Health has released information about the multistate Listeria outbreak linked to recalled Crave Brothers soft cheeses. Two people in Minnesota have been sickened in this outbreak. Both were older adults who became ill in early June; one of them has died.
Two Illinois restaurants served the Crave Brothers soft French cheeses that have been linked to a multistate Listeria outbreak. Girl & The Goat in Chicago, and the Hilton Hotel in Chicago sold the recalled cheese. Anyone who ate Les Frères, Petit Frère, or Petit Frère with Truffles at those restaurants may be at risk for developing listeriosis, a serious disease.
To date, two Minnesota residents have contracted Listeria food poisoning (listeriosis) after eating Les Freres cheese produced by Crave Brothers Farmstead Cheese Company. One of Minnesota victim died. Prompted by this outbreak, Crave Brothers issued a recall of some of its cheese products, including Les Freres (LF225 2/2.5#), Petit Frère (PF88 8/8 oz) and Petit Frère with Truffles (PF88T 8/8 oz), all with a make date of 7-1-13 or earlier.
A premier Minnesota restaurant, Butcher & The Boar, is the only restaurant in the state named by Crave Brothers Farmstead Cheese Company as a recipient of soft cheese associated with a deadly outbreak of listeriosis. Whole Foods Markets, Lunds, Byerlys, Rainbow, Kowalski’s and other grocery retailers also sold the cheese, as did restaurants in Wisconsin and Illinois. The recalled gourmet cheese has been associated with a Listeria death in Minnesota, a second Minnesota illness and individual cases of listeriosis in Illinois, Indiana and Ohio. All five people were hospitalized and one infection in a pregnant woman resulted in miscarriage.
The Centers for Disease Control and Prevention has joined the investigation by the Minnesota Department of Health into the Listeria outbreak linked to Crave Brothers Farmstead Cheeses. The company recalled three types of its cheeses on July 3, 2013 after an outbreak was announced. At least five people have been sickened in four states; one person in Minnesota has died and a woman has suffered a miscarriage.
Posted in Bacteria, CDC, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Hygiene, Illness, Laboratory, Listeria, Listeria monocytogenes, Microbiology, Miscarriage, outbreak, Pathogen, Recall
Tagged deadly outbreak, french cheeses, gourmet cheese, hilton hotel in chicago, soft cheeses
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