Category Archives: CDC

USA – Various Updates on the Berry Hepatitis A Outbreak

Posted on June 5, 2013 by | Leave a comment

Food Poisoning Bulletin

The hepatitis A outbreak associated with Townsend Farms berries sold at Costco has sickened at least 37 people in six states and raised a lot of questions. One of them is how does food become contaminated with hepatitis A?

Food Poisoning Bulletin

The Centers for Disease Control and Prevention has updated the Hepatitis A outbreak associated with Townsend Farms Organic Anti-Oxdant Blend frozen berry and pomegranate mix. Now 49 people are sick with acute Hepatitis A in seven states. And eleven people have been hospitalized. The numbers are most likely going to change every day.

Food Poisoning Bulletin

Harris Teeter is recalling frozen mixed berries that may be contaminated with hepatitis A. The Matthews, NC-based grocery chain said Tuesday that it is removing  Harris Teeter Organics Antioxidant Berry Blend from its stores out of an abundance of caution because its berry supplier is Townsend Farms Inc. which has been associated with an outbreak of hepatitis A that has sickened 37 people in six states. That product contained mixed berrie and pomegranate seeds.

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Posted in CDC, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Food Virus, Foodborne Illness, Hepatitis A, Laboratory, Microbiology, Pathogen, Poisoning, Recall

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USA – Extended E.coli O121 Outbreak – Farm Rich Products

Posted on April 29, 2013 by | Leave a comment

Food Safety NewsE.coli O157

Five more victims in four states were added Friday by the federal Centers for Disease Control and Prevention in Atlanta to the list of confirmed cases in the rare Shiga toxin-producing Escherichia coli O121 outbreak associated with Farm Rich brand products.

The additional victims—one each in California, Colorado, and Ohio and two in Florida—bring the total number of individuals infected with the outbreak strain of E coli O121 (STEC O121) to 32.

CDC says 35 percent of the victims have required hospitalization and two developed the kidney-damaging hemolytic uremic syndrome (HUS). No deaths have been reported among the mostly young (81 percent are age 21 or under) victims.

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Posted in CDC, E.coli, E.coli O121, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Technology, Food Testing, Foodborne Illness, Hygiene, Illness, Methods, Microbiology, outbreak, Pathogen

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USA – CDC Drinking Water Toolbox

Posted on April 29, 2013 by | Leave a comment

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Water systems and state or local agencies issue drinking water advisories when they believe water quality is or may be compromised. Advisories tell individuals, schools, hospitals, businesses, and others about the situation and how to take immediate action—to boil tap water before drinking, for example, or to avoid drinking or even using tap water.

The Drinking Water Advisory Communication Toolbox provides a  practical guide and protocol  for communicating with stakeholders and the public about water advisories that is based upon research and identified practices. It focuses on water systems and addresses the spectrum of situations that generate drinking water advisories—from a water main break to a hurricane, a drop in pressure, or intentional contamination.

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Posted in Bacteria, Boil Water Notice, CDC, Food Micro Blog, Food Microbiology, Food Safety, Methods, Microbiology, Water

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USA – Salmonella Outbreak – Baby Ducklings

Posted on April 24, 2013 by | Leave a comment

Food Poisoning BulletinSalm

An outbreak of salmonellosis in Minnesota has been linked to ducklings purchased from the Tractor Supply Company store in Inver Grove Heights, according to the Minnesota Department of Health. The cases are associated with a multistate outbreak that is being investigated by the CDC.

The patients range in age from 18 to 60 years. All three cases are caused by Salmonella Infantis. The illness onset dates range from late March through early April 2013.

MDH State Public Health Veterinarian Dr. Joni Scheftel said that anyone who handles ducklings, chicks, or other birds should wash their hands thoroughly after contact. “Chicks and ducklings can be a great attraction for children and families this time of year, but they can also be a source of illness. That is why it is so important for people handling them to take steps to prevent infection.”

Young children are more at risk for these infections and are also more likely to develop serious complications from a Salmonella infection. The Salmonella bacteria is carried in the intestines of animals and is shed into the environment. Live birds are a recognized source of Salmonella. The birds can shed the pathogenic bacteria even when they look healthy.

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Posted in Bacteria, CDC, Food Hygiene, 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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USA – CDC – Food Safety Progress Report

Posted on April 19, 2013 by | Leave a comment

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Food Safety News

Infection rates of the foodborne pathogens Campylobacter and Vibrio parahaemolyticus rose in 2012, while other major pathogens generally maintained rates similar to recent years, according to the nation’s annual “food safety progress report” published by the U.S. Centers for Disease Control and Prevention Thursday.

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Posted in Bacteria, Campylobacter, CDC, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Testing, Foodborne Illness, Hygiene, Illness, Microbiology, Pathogen, Research

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USA – CDC Report Salmonella Heidelburg Outbreak 2012

Posted on February 15, 2013 by | Leave a comment

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Since June 4, 2012, a total of 124 persons infected with the outbreak strain of Salmonella Heidelberg have been reported from 12 states.

32% of ill persons have been hospitalized, and no deaths have been reported.

Most of the ill persons have been reported from two states, Washington (56) and Oregon (38).

State public health officials are interviewing ill persons to obtain information regarding foods they might have eaten and other exposures in the week before illness.

Information available to date indicates that consumption of chicken is the most likely source of infection for many of the ill persons.

Oregon and Washington have identified Foster Farms brand chicken as the most likely source of the infections in their states.

The U.S. Department of Agriculture Food Safety and Inspection Service (USDA-FSIS) is currently conducting an investigation to determine the source of infections in this outbreak.

It is not unusual for raw poultry from any producer to have Salmonella. This underscores the importance for consumers to follow food safety tips to help protect themselves and others from foodborne illness.

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Posted in Bacteria, CDC, Food Hygiene, Food Illness, Food Inspections, Food Microbiology, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, Hygiene, Methods, Microbiology, outbreak, Pathogen, Recall

CDC – Hedgehogs and Salmonella

Posted on February 1, 2013 by | Leave a comment

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A total of 20 persons infected with the outbreak strain of Salmonella Typhimurium have been reported from 8 states.

  • The number of ill persons identified in each state is as follows: Alabama (1), Illinois (1), Indiana (1), Michigan (3), Minnesota (3), Ohio (3), Oregon (1), and Washington (7).
  • 31% of ill persons have been hospitalized. One death associated with Salmonella infection has been reported in Washington.
  • 45% of ill persons are children 10 years of age or younger.
  • Epidemiologic, laboratory, and traceback findings have linked this outbreak of human Salmonella infections to contact with pet hedgehogs purchased from multiple hedgehog breeders in different states.
  • It is very important to wash your hands thoroughly with soap and water right after touching hedgehogs or anything in the area where they live and roam. Adults should supervise hand washing for young children.

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Posted in Bacteria, CDC, Hygiene, Illness, outbreak, Pathogen, Recall, Research

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USA – Ground Beef – Salmonella Typhimurium – Outbreaks

Posted on January 27, 2013 by | Leave a comment

Food Safety News – First Outbreak Update

An emerging outbreak of Salmonella Typhimurium has expanded to five states with 16 people infected with the outbreak strain, the federal Centers for Disease Control and Prevention (CDC) in Atlanta said Friday.

USDA’s Food Safety and Inspection Service (FSIS)– just 24 hours earlier– announced the existence of the outbreak with seven illnesses in two states, Michigan and Arizona.

CDC said the states and the number of persons infected in the outbreak now includes: Arizona (!), Illinois (2), Iowa (1), Michigan (9), and Wisconsin (3). No deaths have been reported, but 53 percent of the ill persons have required hospitalization.

Food Safety News – Second Outbreak

A second Michigan retail store has recalled about 550 pounds of ground beef products that may be associated with a Salmonella Typhimurium outbreak linked to a Macomb County restaurant.

Troy-based Gab Halal Foods recalled various size bags of ground beef, wrapped in clear plastic. The recalled product was produced between Dec. 4, and Dec. 10, 2012 and distributed to the Macomb County restaurant and directly to consumers.

The beef products were sold without labels.

According to USDA’s Food Safety and Inspection Service (FSIS), the second recall was initiated out of concern for a cluster of Salmonella Typhimurium illnesses that may be caused by eating a raw ground beef product at a restaurant in Michigan’s Macomb County.

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Posted in Bacteria, CDC, Food Hygiene, Food Illness, Food Inspections, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Microbiology, outbreak, Pathogen, Recall, Salmonella, USDA

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USA – Sprouts and Pathogenic Bacteria

Posted on January 7, 2013 by | Leave a comment

Food Poisoning BulletinEurofins

Raw sprouts have been the cause of several food poisoning outbreaks in the last several years. In 2012, there were many recalls of raw sprouts for bacterial contamination. Several facilities, including Kroger and Jimmy John’s, decided to stop offering sprouts for sale altogether, although Jimmy John’s put the vegetables back on their menu in October 2012.

The Centers for Disease Control and Prevention (CDC) has been warning those in high risk groups to avoid sprouts completely, unless they are thoroughly cooked. And FoodSafety.gov just released information about what you, as a consumer, should know about sprouts.

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Posted in Bacteria, CDC, E.coli, E.coli O157, EHEC, Eurofins Laboratories, Food Hygiene, Food Illness, Food Inspections, Food Poisoning, Food Safety, Food Technology, Food Testing, Foodborne Illness, Hygiene, Microbiology, Pathogen, Recall, Research

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Research – Norovirus v Dishwashers

Posted on December 12, 2012 by | Leave a comment

Food Poisoning Bulletin

What do norovirus and baked-on lasagna have in common? Both can survive the dishwasher.

Researchers at Ohio State University have made a discovery that may help to explain why restaurants have a hard time controlling the spread of norovirus, the leading cause of food poisoning worldwide. About half of all foodborne illness outbreaks in the US are caused by norovirus, most of them, about 80 percent, happen between November and April, according to the Centers for Disease Control and Prevention (CDC).

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Posted in CDC, Eurofins Laboratories, Food Hygiene, Food Illness, Food Inspections, Food Poisoning, Food Safety, Food Testing, Food Virus, Hygiene, Illness, Microbiology, Norovirus, Pathogen, Research

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