Category Archives: Bacteria

China – 548 Students Food Poisoned

Posted on May 23, 2013 by | Leave a comment

Global Times

A total of 548 students from multiple elementary and high schools have been affected by food poisoning in Northwest China’s Qinghai Province, local authorities said Wednesday.

Dozens of students from three schools in the Hui and Tu Autonomous County of Datong started to show symptoms of food poisoning such as vomiting and diarrhea after eating lunch at their schools on Wednesday.

The source that caused the mass food poisoning has been discovered, Wang Yubo, mayor of Xining, the provincial capital, said.

Local authorities added that the remaining lunch has been sealed for tests.

An investigation into the cause of the accident is under way.

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Posted in Bacteria, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, Hygiene, Illness, Laboratory, Microbiology, Pathogen, Poisoning, Recall

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Research – Campylobacter in Chicken Embryo’s

Posted on May 23, 2013 by | Leave a comment

Poultry SiteEGGS

US – Evidence of Campylobacter has been found in all the seven-day-old chick embryos tested by researchers with the USDA Agricultural Research Service (ARS).

Campylobacter, a foodborne pathogen closely associated with poultry, is recognised as a leading bacterial aetiological agent of human gastroenteritis in the United States.

In a paper published in Poultry Science, Kelli Hiett and colleagues at USDA ARS Richard B. Russell Research Center in Athens, Georgia, report two trials in which tissues from seven-, 14/15- and 19-day-old commercial broiler chicken embryos were tested for the presence of Campylobacter using both culturing methodology and PCR.

Conventional culturing methods failed to detect Campylobacter from any samples tested during this investigation.

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Posted in Bacteria, Campylobacter, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Laboratory, Microbiology, Pathogen, Research, Uncategorized

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Canada – Hazlenuts Recall – Salmonella

Posted on May 22, 2013 by | Leave a comment

CFIAEurofins

The public warning issued on May 16, 2013  has been updated to include additional product and distribution information.

The Canadian Food Inspection  Agency (CFIA) is warning the public not to consume certain in shell hazelnuts or  mixed nuts in shell described below because the  products may be contaminated with Salmonella.#

There have been no reported  illnesses associated with the consumption of these products.

These recalls are part of an  on-going food safety investigation associated with a recall of bulk hazelnuts  from USA. The CFIA is working with the recalling firms and distributors to  identify all affected products.

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Posted in Bacteria, CFIA, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Microbiology, Pathogen, Recall, Salmonella

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Research – Natural Gut Flora Protection Against E.coli O157

Posted on May 21, 2013 by | Leave a comment

Science Daily

A cocktail of non-pathogenic bacteria naturally occurring in the digestive tract of healthy humans can protect against a potentially lethal E. coli infection in animal models according to research presented today at the 113th General Meeting of the American Society for Microbiology. The research, conducted by scientists at the University of Michigan Medical School in Ann Arbor, could have important implications for the prevention or even treatment of this disease.

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Posted in Bacteria, E.coli, E.coli O157, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Foodborne Illness, Hygiene, Illness, Microbiology, Pathogen, Research

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USA – FDA – Cookie Mixes Recall – Salmonella

Posted on May 21, 2013 by | Leave a comment

FDASalm

Eco-Cuisine of Boulder, Colorado is recalling all lots of T3314 Basic Brownie
Mix, T3333 Betty Brownie Mix with Vanilla, T3388 Ground Beef Style Quick Mix, T3394 Sausage Style Quick Mix, T3416 Chocolate Cookie Mix, T3417 Lemon Muffin Mix, and T3418 English Scone Mix, CM25COOK Basic Cookie Mix 25 lb. bag, CM25MUFF  Basic Muffin Mix 25 lb. bag, CM25SCON Basic Scone Mix 25 lb. Bag, because it has the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems.
Healthy persons infected with Salmonella often experience fever,
diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare
circumstances, infection with Salmonella can result in the organism
getting into the bloodstream and producing more severe illnesses such as
arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

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Posted in Bacteria, FDA, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Laboratory, Methods, Microbiology, Pathogen, Recall, Salmonella

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USA Research – Food Testing Laboratory Accuracy?

Posted on May 21, 2013 by | Leave a comment

Medical Express

Food microbiology laboratories continue to submit false negative results and false positive results on a routine basis. A retrospective study of nearly 40,000 proficiency test results over the past 14 years, presented today at the 113th General Meeting of the American Society for Microbiology, examined the ability of food laboratories to detect or rule out the presence of Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Campylobacter.

The study found that, on average, food laboratories report false negatives of 9.1% for Campylobacter, a bacterial foodborne illness that may cause bloody diarrhea, cramping and fever, and 4.9% for Salmonella, a bacteria that may cause diarrhea, fever and abdominal cramps sometimes leading to hospitalization or death. The false positive rate, on average, is 3.9% for Salmonella, and 2.5% for both E. coli and L. monocytogenes.

 

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Posted in Bacteria, Campylobacter, E.coli, E.coli O157, Food Inspections, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Technology, Food Testing, Laboraotry, Laboratory, Listeria, Listeria monocytogenes, Microbiology, Pathogen, Research

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USA – 25 Sickened Home Made Raw Milk Cheese – Salmonella

Posted on May 21, 2013 by | Leave a comment

MDH

At least 25 Minnesotans have been sickened with salmonellosis linked to eating a raw Mexican-style cheese, queso fresco, state health officials said. The outbreak illustrates the dangers of consuming unpasteurized dairy products.

The Minnesota Department of Health (MDH), the Minnesota Department of Agriculture (MDA) and the City of Minneapolis have been investigating the outbreak and the source of the raw milk used to make the cheese since the first cases were detected in late April.

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Posted in Bacteria, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Microbiology, outbreak, Pathogen, Salmonella

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Russia – Cream Puffs – Salmonella Outbreak

Posted on May 21, 2013 by | Leave a comment

UPi.comSalmonella

CHELYABINSK, Russia, May 20 (UPI) — About 66  pounds of cream puffs were removed from stores in the Russian Urals city of  Chelyabinsk on Monday after a salmonella outbreak was reported there.

“The police have found 12 outlets selling these products. About 30 kilograms  [about 66 pounds] of cream puffs were removed from sale. A working group has  been set up to find other outlets. An investigation is under way,” a spokeswoman  for the Chelyabinsk region police department told ITAR-Tass.

ITAR-Tass said 36 people, including eight children, were hospitalized with  salmonella poisoning in Chelyabinsk, two in serious condition.

Local news sources said as many as 41 people have been sickened, ITAR-Tass  reported.

Read more:  http://www.upi.com/Top_News/World-News/2013/05/20/Salmonella-outbreak-reported-in-Chelyabinsk/UPI-40751369073409/#ixzz2TuXyckc7

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Posted in Bacteria, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Hygiene, Illness, Microbiology, outbreak, Pathogen, Salmonella

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Eygpt – Salmonella Mass Poisoning Al-Azhar University

Posted on May 20, 2013 by | Leave a comment

AHRAMONLINESalm

Egypt’s Health Minister Mohamed Hamed said that salmonella bacteria was behind the second mass poisoning incident in Al-Azhar University in Cairo.

Hamed said in a press statement on Friday that the final report on the incident revealed that the bacteria contaminated the food, which left 180 students hospitalised on 29 April after eating in the dormitory.

The minister also stressed the importance of the personal hygiene of staff members involved in food preparation.

Earlier, on 1 April, over 500 students were hospitalised with food poisoning after eating on campus, which sparked protests.

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Posted in Bacteria, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, Hygiene, Illness, Methods, Microbiology, outbreak, Pathogen, Salmonella

RASFF Alerts – Hepatitis A Oysters and Berries- ASP in Scallops- Enterococci in Dessciated Coconut

Posted on May 18, 2013 by | Leave a comment

RASFF – Amnesic Shellfish Poisoning (ASP) toxins in chilled scallops from France

RASFF – Hepatitis A virus in chilled oysters from France and the Netherlands

RASFF – Hepatitis A virus in frozen berry mix from Italy, with raw material from Bulgaria in Italy

RASFF – Faecal streptococci (17000 CFU/g) in desiccated coconut from Indonesia, via Malaysia in Italy

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Posted in Algal Toxin, ASP, Bacteria, Eurofins Laboratories, Faecal Streptpcocci, Food Chemistry, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Poisoning, Food Safety, Food Safety Alert, Food Spoilage, Food Testing, Food Virus, Hepatitis A, Microbiology, Pathogen, Poisoning, Shellfish, Toxin, Virus