Detection of Salmonella and Clostridium perfringens in dried natural casings from Portugal in France
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Detection of Salmonella and Clostridium perfringens in dried natural casings from Portugal in France
Posted in Bacterial Spores, Clostridium, Clostridium perfringens, food contamination, food handler, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, RASFF, Spores
Posted in Bacillus, Bacillus cereus, Clostridium, Clostridium perfringens, Cronobacter sakazakii, cross contamination, D-Value, Decontamination Microbial, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk
Clostridium perfringens bacteria are one of the most common causes of food poisoning. CDC estimates that the bacterium causes nearly 1 million foodborne illnesses in the United States every year.
C. perfringens makes spores, which are inactive forms of the bacterium that help it survive heat, dryness, and other environmental conditions. Under certain conditions, such as when food is kept at an unsafe temperature (between 40°F and 140°F), C. perfringens spores can transform into active bacteria, which multiply in the food. After someone eats food containing C. perfringens, it can produce a toxin (poison) that causes diarrhea.
Foods cooked in large batches and held at unsafe temperatures are typically involved in outbreaks of C. perfringens food poisoning. Specific foods commonly linked to C. perfringens food poisoning include
Outbreaks of C. perfringens food poisoning tend to happen in settings where large groups of people are served and keeping food at proper temperatures may be difficult—for example, hospitals, school cafeterias, prisons, nursing homes, and large events with catered food.
Most of these outbreaks happen in November and December. Many of them have been linked to popular holiday foods, such as turkey and roast beef.
Posted in Clostridium, Clostridium perfringens, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Uncategorized
The amount of foodborne outbreaks reported in Germany has continued to fall, according to the latest figures.
In 2021, the Robert Koch-Institut (RKI) and Federal Office of Consumer Protection and Food Safety (BVL) received slightly fewer reports of outbreaks with 168 compared to 193 in the previous year.
At least 1,179 cases, 196 hospitalizations, and two deaths were related to them in 2021. As in previous years, the top causes were Campylobacter and Salmonella.
Other agents involved in outbreaks were norovirus, Bacillus cereus, hepatitis A virus, Listeria monocytogenes, Clostridium perfringens, Yersinia enterocolitica, Shiga toxin-producing E. coli (STEC), Clostridium botulinum, Cronobacter sakazakii, histamine, Shigella, and Staphylococcus aureus. In seven outbreaks with 73 cases, the pathogen remained unknown.
Nineteen of the 22 outbreaks with more than five patients were caused by Salmonella.
Posted in Bacillus cereus, Clostridium botulinum, Clostridium perfringens, Cronobacter sakazakii, cross contamination, food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, foodborne outbreak, foodbourne outbreak, Hepatitis A, Histamine, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Norovirus, outbreak, Shigella, Staphylococcus aureus, STEC, STEC E.coli, yersinia enterocolitica
GTIN | Batch | Date |
---|---|---|
3700912305695 | 2290 | Use-by date 09/11/2022 |
Posted in Bacillus, Bacillus cereus, Clostridium perfringens, food contamination, food handler, Food Hazard, Food Hygiene, 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 Safety Management, Food Testing, Food Toxin, Staphylococcus aureus
Yamaguchi Prefecture announced on 26 Sep 2022 that 46 residents of 2 elderly facilities run by the social welfare corporation Midoriyamakai in Furukawa-cho, Kudamatsu City developed foodborne illness caused by Clostridium perfringens. They complained of diarrhea and abdominal pain, but all but one with a chronic illness have recovered.
According to the prefecture, the 2 facilities are Gran Terrace Kudamatsu Chuo, a care house, and Hoshi Terrace, a special nursing home for the elderly. On 17 Sep 2022, a total of 109 residents and staff of the 2 facilities were served breakfast prepared by the Midoriyamakai-run school lunch facility. It is said that 46 people developed symptoms from the evening of the same day to 18 Sep 2022.
The prefectural government determined that the simmered food was the source of the illness, as Clostridium perfringens was detected in the simmered komatsuna (Japanese mustard spinach) and deep-fried fish cakes served for breakfast.
Posted in Clostridium, Clostridium perfringens, food contamination, food handler, Food Hazard, Food Hygiene, 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 Safety Management, Food Testing, Food Toxin
The number of foodborne outbreaks almost tripled in Switzerland in 2021 compared to the year before.
This past year, 37 outbreaks were reported with 540 people sick and 40 hospitalized versus 13 outbreaks in 2020.
Officials at the Federal Food Safety and Veterinary Office said the increase could be random, it could be due to better reporting and data collection or it could show the food safety situation has gotten worse, possibly because of the COVID-19 pandemic and other challenges facing businesses.
The agent was unknown in 17 outbreaks but Salmonella caused seven, norovirus four, Campylobacter three, two were due to Bacillus cereus and one each because of Shiga toxin-producing E. coli, Clostridium perfringens and hepatitis E.
Posted in Bacillus, Bacillus cereus, Campylobacter, Clostridium, Clostridium perfringens, E.coli, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Hepatitis E, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Norovirus, outbreak, Salmonella, STEC, STEC E.coli
Carmel Delicacies Ltd. recalls Mercato brand Acorn mini-kabob (880g; Expiration date 19.6.2022) due to Clostridium perfringens contamination.
Posted in Clostridium, Clostridium perfringens, food contamination, food handler, Food Hazard, Food Hygiene, 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
Scombroid is a foodborne illness that results from eating improperly handled fish. Due to a disruption in the cold chain, these fish have high histamine levels. As a result, scombroid presents with allergy-like symptoms but is not really an allergy per se. Cases have been reported in many countries.
Here, we report two cases of a 48 and 17-year-old father and son in Singapore who developed symptoms suggestive of scombroid after eating tuna imported from Vietnam delivered by an internationally known supply company. The diagnosis was confirmed by elevated histamine levels measured in the culprit fish product. We discuss the pathophysiology, signs, symptoms, and management of scombroid.
Scombrotoxin fish poisoning (SFP) also known as scombroid poisoning, scombrotoxicosis, or histamine fish poisoning is a foodborne illness that results from the consumption of fish that has been improperly handled between the time it is caught and the time it is cooked [1]. The word “scombroid” is derived from Scombridae which is a family of dark-fleshed fish consisting of species such as mackerel and tuna. However, non-scombroid fishes such as mahi-mahi, salmon, and sardine have also been implicated in scombroid poisoning [2].
Scombroid poisoning is very common. A 2013 report from the United States estimated over 35,000 cases resulting in 162 hospital admissions between 2000 and 2009 [3]. Scombroid cases have also been reported from countries such as Australia [4], the Netherlands [5], Israel [6], Colombia [7], and many others.
Inappropriate storage, resulting in disruption of the cold chain, of the fish leads to bacterial enzymatic conversion of free histidine into histamine. This is due to the action of bacterial histamine decarboxylase (HDC), usually by mesophilic bacteria such as Clostridium perfringens, Morganella morganii, etc. As a result, high levels of histamine are usually found in the culprit seafood item [8]. Whether histamine is the only constituent of “scombrotoxin” is unclear. Nevertheless, the symptomatology is essentially that of histamine toxicity. It is considered an atypical foodborne illness as the main symptoms are not gastrointestinal and also because it is not due to contamination of the product.
While mostly self-limiting and mild, there have been reports of life-threatening scombroid poisoning. A previously healthy young woman developed hypotension needing vasopressors with ST depressions [9] while another scombroid poisoning was complicated by acute pancreatitis [10]. Some cases were severe enough to need ICU admissions. A recent narrative discussed acute coronary syndromes (ACS) associated with scombroid. Of note, there is a potential of hemodynamic failure in the acute stage, even in apparently healthy people [11].
Closer to home, in September 2016, the Agri-Food and Veterinary Authority (AVA) of Singapore issued a recall order on a batch of canned tuna imported from Thailand under a common food brand. This was reported in various newspapers such as The Straits Times and The Independent. In one issue of the Singapore Food Agency’s Food Safety Bulletin in 2018, there was a segment on scombroid. Interestingly, however, a PubMed search was conducted and while we found a case of pufferfish poisoning reported in 2013 [12] and a report of stonefish poisoning in 2009 [13], we found no reports of scombroid poisoning in Singapore. We report two confirmed cases of scombroid poisoning who are from the same household who presented to our hospital after consuming tuna for dinner.
The presence of Clostridium perfringens in fishmeal from the Czech Republic in Romania