Category Archives: E.coli O157

USA – Hawaii – E.coli O157 Outbreak

Posted on March 29, 2013 by | 1 comment

Food Poisoning Journal

Lisa Kubota of Hawaii News Now reports that investigators with the Hawaii Department of Health are looking into at least nine people have now become ill from E. coli O157:H7.  The confirmed cases consist of three adults and six children. All of them live on Oahu except for a Canadian visitor who spent time on Oahu, but was later diagnosed on the Big Island. Officials are having trouble pinpointing the source of the infections.

Oahu healthcare providers recently received a letter from health officials warning them to be on the lookout for E. coli O157:H7. Around the same time, Dr. James Ireland saw a 67-year-old patient with symptoms like severe diarrhea and abdominal cramps.  Ireland said the man is now recovering after being hospitalized. There have been a total of 11 cases so far this year, including two unrelated to the current cluster. There were 20 last year, 9 the previous year, and 29 in 2010.

According to the state, three of the children in this latest group developed a life-threatening complication called Hemolytic Uremic Syndrome.

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Posted in Bacteria, E.coli, E.coli O157, 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

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Research – Cranberry Antimicrobial – Multiple PCR for Pathogens

Posted on March 27, 2013 by | Leave a comment

Science Direct

The antimicrobial properties of the American cranberry were studied against Escherichia coli O157:H7, Listeria monocytogenes, and Lactobacillus rhamnosus to determine the effects on growth inhibition, membrane permeability, and injury. Cranberry powder was separated using a C-18 Sep-Pak cartridge into sugars plus organic acids (F1), monomeric phenolics (F2), and anthocyanins plus proanthocyanidins (F3). Fraction 3 was further separated into anthocyanins (F4) and proanthocyanidins (F5) using an LH-20 Sephadex column. Each fraction was diluted in the brain heart infusion (BHI) broth to determine the minimum inhibitory/bactericidal concentrations (MIC/MBC). L. monocytogenes was the most susceptible to cranberry fraction treatment with the lowest MIC/MBC for each treatment, followed by E. coli O157:H7 and L. rhamnosus. Membrane permeability and potential was studied using LIVE/DEAD viability assay and using Bis (1, 3-dibutylbarbituric acid) trimethine oxonol (DiBAC4), respectively. L. rhamnosus demonstrated the highest permeability followed by E. coli O157:H7, and L. monocytogenes. L. rhamnosus demonstrated the highest recovery followed by E. coli O157:H7, and L. monocytogenes. Each cranberry fraction demonstrated membrane hyperpolarization at their native pH, while F2, F3, and F5 demonstrated membrane depolarization at neutral pH. With this knowledge cranberry compounds may be used to prevent maladies and potentially substitute for synthetic preservatives and antibiotics.

Science Direct

We developed a rapid and reliable technique for simultaneous detection of Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes that can be used in food products. Magnetic nano-beads (MNBs) based immunomagnetic separation (IMS) was used to separate the target bacterial cells while multiplex PCR (mPCR) was used to amplify the target genes. To detect only the viable bacteria, propidium monoazide (PMA) was applied to selectively suppress the DNA detection from dead cells. The results showed the detection limit of IMS-PMA-mPCR assay was about 102 CFU/ml (1.2 × 102 CFU/ml for S. Typhimurium, 4.0 × 102 CFU/ml for E. coli O157:H7 and 5.4 × 102 CFU/ml for L. monocytogenes) in pure culture and 103 CFU/g (5.1 × 103 CFU/g for S. Typhimurium, 7.5 × 103 CFU/g for E. coli O157:H7 and 8.4 × 103 CFU/g for L. monocytogenes) in spiking food products samples (lettuce, tomato and ground beef). This report has demonstrated for the first time, the effective use of rapid and reliable IMS combined with PMA treatment and mPCR assay for simultaneous detection of viable S. Typhimurium, E. coli O157:H7 and L. monocytogenes in spiked food samples. It is anticipated that the present approach will be applicable to simultaneous detection of the three target microorganisms for practical use.

 

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Posted in Bacteria, E.coli, E.coli O157, Food Hygiene, Food Illness, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, Listeria, Listeria monocytogenes, Microbiology, Pathogen, Salmonella

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RASFF Alert – STec E.coli – Deer Meat

Posted on March 15, 2013 by | 1 comment

RASFF – Shigatoxin-producing Escherichia coli (VT1 positive) in frozen deer meat from Austria in Italy

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Posted in E.coli, E.coli O103, E.coli O145, E.coli O157, EHEC, Eurofins Laboratories, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Microbiology, Pathogen, RASFF, Recall, STEC

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European and RASFF Alerts – Aflatoxin – Salmonella – Moulds – STEC E.coli – Norovirus – Listeria monocytogenes

Posted on March 8, 2013 by | Leave a comment

RASFF – Aflatoxins in Maize Feed in Germany sourced in Romania via Belgium

RASFF – Salmonella in Dried Whole Green Peppers in Germany via India

RASFF – Listeria in Frozen Raw Milk Sheep Cheese in France

RASFF – Aflatoxins in Red Hot Chilli Pepper Powder in Switzerland sourced in Turkey

RASFF– Salmonella in Frozen Beef in Sweden sourced in Ireland

RASFF – Moulds in Unsalted Butter in Greece sourced in France

RASFF – Shigatoxin-producing Escherichia coli in Smoked Sausage in Austria

RASFF – Norovirus (G I & GII) in Oysters in France

Germany – Listeria monocytogenes in Palatine liver dumplings in Germany

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Posted in Aflatoxin, Bacteria, E.coli, E.coli O157, EHEC, Eurofins Laboratories, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes, Microbiology, Moulds, Pathogen, RASFF, Recall, Salmonella

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Research – Various Studies on Product Microbial Decontamination – Salmonella – E.coli O157 – Clostridium

Posted on March 8, 2013 by | Leave a comment

Wiley Online – Essential Oils Inactivation of Salmonella on Cherry Tomato’s

Wiley Online – The Efficacy of Satureja khuzistanica Essential Oil Treatment in Reducing Escherichia coli O157:H7 Load on Alfalfa Seeds Prior to Sprouting

Ingenta Connect – Commercial Thermal Process for Inactivating Salmonella Poona on Surfaces of Whole Fresh Cantaloupes

Ingenta Connect – Dynamic Effects of Free Chlorine Concentration, Organic Load, and Exposure Time on the Inactivation of Salmonella, Escherichia coli O157:H7, and Non-O157 Shiga Toxin-Producing E. coli

Ingenta Connect – Effect of Packaging Systems and Pressure Fluids on Inactivation of Clostridium botulinum Spores by Combined High Pressure and Thermal Processing

 

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Posted in Bacteria, Clostridium botulinum, E.coli, E.coli O157, EHEC, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Technology, Food Testing, Methods, Microbiology, Pathogen, Research

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USA – Seattle – E.coli O157 Restaurant Based Outbreak

Posted on March 8, 2013 by | Leave a comment

E.coli Blog

King County Public Health agency shut down an Ethiopian restaurant in Seattle’s central district on Wednesday afternoon after connecting the establishment to an outbreak of E. coli O157:H7, health agency spokeswoman Kathryn Ross has confirmed to Food Safety News.

At least two people have fallen ill in the outbreak, and Ross said the likelihood of others being sickened is uncertain.

In its closure notification, the agency cited Ambassel Ehtiopian Cuisine & Bar with five safety violations, including the outbreak.

Other violations included foods not being protected from cross-contamination, improperly sanitized equipment, and poor personal hygiene among employees due to inadequate handwashing facilities.

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

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European RASFF Alerts – E.coli O157 – STEC – E.coli

Posted on March 1, 2013 by | 2 comments

FSAI – E. coli O157 present in Gouda Herb Cheese by Kilshanny Farmhouse Cheese

RASFF – E.coli in Chilled Mussels in Italy sourced in Spain

RASFF – STEC E.coli in Raw Milk Cheese in Germany sourced in France

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Posted in Bacteria, E.coli, E.coli O157, EHEC, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Methods, Microbiology, Pathogen, RASFF, Recall, STEC

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Ireland – Recall – Cheese – E.coli O157

Posted on February 27, 2013 by | Leave a comment

FSAIcheese

E.coli O157 present in Gouda Herb Cheese by Kilshanny Farmhouse Cheese

Wednesday, 27 February 2013

Summary
Category 1: For Action
Alert Notification: 2013.05
Product: Kilshanny Farmhouse Cheese Gouda Herb Cheese: approval number: IE 1859 EC
Batch Code: production date: 19/09/2012
Country Of Origin: Ireland

Message:

E.coli O157 has been found in a batch of Gouda herb cheese by Kilshanny Farmhouse Cheese. This product has been sold in a foodstall in the Limerick Milk Market and in a retailer in Co. Clare. The company has been ordered by the Department of Agriculture, Food and the Marine to withhold placing any further batches on the market.  Consumers are advised not to eat the implicated cheese due to the presence of E.coli O157.

Nature Of Danger:

E.coli O157 may cause severe bloody diarrhoea and abdominal cramps, although sometimes the infection causes non-bloody diarrhoea or no symptoms. In some groups, particularly children under 5 years of age and the elderly, the infection can also cause a complication called haemolytic uraemic syndrome (HUS), in which the red blood cells are destroyed and the kidneys fail.

Consumers are advised not to eat the implicated cheese.

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Posted in Bacteria, E.coli, E.coli O157, Eurofins Laboratories, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Microbiology, Pathogen, Recall

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European – RASFF Alerts – E.coli O157 – E.coli – Salmonella – Histamine – Norovirus

Posted on February 21, 2013 by | Leave a comment

RASFF– E.coli O157 in Frozen Hamburgers in Sweden raw material source in the Netherlands

RASFF – Salmonella in Paan Leaves in the UK sourced in India

RASFF – E.coli in Fresh Basail leaves in Norway sourced in Vietnam

RASFF – Histamine in Chilled Tuna Products in Italy sourced in Spain

RASFF – Norovirus in Oysters in the Netherlands sourced in France

RASFF – E.coli in Boneless Beef in the Netherlands sourced in Brasil

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Posted in E.coli, E.coli O157, EHEC, Eurofins Laboratories, Food Hygiene, Food Inspections, Food Microbiology, Food Safety, Food Safety Alert, Food Technology, Foodborne Illness, Histamine, Hygiene, Microbiology, Norovirus, Pathogen, RASFF, Recall, Salmonella, Virus

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Canada – Recall Frozen Burgers E.coli O157

Posted on February 21, 2013 by | Leave a comment

CFIACIFA

The Canadian Food Inspection Agency (CFIA) and Canada Safeway Limited are   warning the public not to consume The Gourmet Meat Shoppe and The Butcher’s Cut brands of Frozen Beef  Burgers described below because these products may be contaminated with E. coli O157:H7 bacteria.

The following products are affected by this Alert:

               Brand                Product                Size UPC                Code
               The Gourmet                Meat Shoppe Big & Juicy Burger                1.13 kg                0 58200 10650 3                BEST BEFORE                              2013 AU 14 EST 752
               The Gourmet                Meat Shoppe Prime Rib Burger                907 g                0 58200 10733 3                BEST BEFORE                              2013 AU 14 EST 752
               The Butcher’s Cut                Pure Beef Patties                               10 Patties                1.13 kg                0 58200 21604 2                BEST BEFORE                              2013 AU 14 EST 752
               The Butcher’s Cut                Pure Beef Patties                               20 Patties                2.27 kg                0 58200 21592 2                BEST BEFORE                              2013 AU 14 EST 752
               The Butcher’s Cut                Pure Beef Patties                               40 Patties                4.45 kg                0 58200 21594 6                BEST BEFORE                              2013 AU 14 EST 752

These products have been distributed in Ontario, Manitoba, Saskatchewan, Alberta, British Columbia and  Northwest Territories. Canada Safeway Limited, Calgary, Alberta, is voluntarily recalling the affected  products from the marketplace. The CFIA is  monitoring the effectiveness of the recall. This recall is the result of E. coli O157:H7 product testing by the CFIA related to an ongoing outbreak investigation. The CFIA is currently conducting a food safety         investigation at the producing facility to determine if any additional products may be affected.

Food contaminated with E. coli  O157:H7 may not look or smell spoiled. Consumption of food contaminated with these bacteria may cause serious         and potentially life-threatening illnesses. Symptoms include severe abdominal pain and bloody diarrhoea. Some  people may have seizures or strokes and some may need blood transfusions and kidney dialysis. Others may live with permanent kidney damage. In severe cases of illness, people may die.     For more information, consumers and industry can call one of the following numbers:

Canada Safeway Limited at (403) 730-3511;

CFIA at 1-800-442-2342 / TTY 1-800-465-7735 (8:00 a.m. to 8:00 p.m.         Eastern time, Monday to Friday).

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Posted in Bacteria, CFIA, E.coli, E.coli O157, Food Hygiene, Food Inspections, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Microbiology, Pathogen, Recall

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