Category Archives: E.coli O157:H7

France -Minced Beef Steak PARTHENAISE 5% and 15% – STEC E.coli O157

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Meats
  • Product brand name ANDRE BUTCHERS
  • Model names or referencesminced beef steak PARTHENAISE 5% and 15%
  • Identification of products
    Batch Date
    030001026 Use-by date 14/11/2022
  • Packaging Trays of 2 or 4 minced steaks in a protective atmosphere
  • Marketing start/end date From 09/11/2022 to 14/11/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark EN 69.027.063 EC
  • Further information Oval tag identifying the PARTHENAISE breed
  • Geographic area of ​​sale Departments: AIN (01), ISERE (38), RHONE (69), SAONE-ET-LOIRE (71)
  • Distributors Butcher André (Rillieux, Vaulx en Velin, Isle d’Abeau, Champagne, Villefranche, Tignieu, Vinzelles, Bourg en Bresse)

Practical information regarding the recall

  • Reason for recall Self-monitoring detection of Escherichia coli O157:H7
  • Risks incurred by the consumer Toxigenic Shiga Escherichia coli (STEC)

Research – Project looks at E. coli risk during romaine post-harvest cooling

CPS

Several researchers have examined the fate of Shiga toxin-producing E. coli O157:H7 bacteria on romaine lettuce in the field and during post-harvest washing at processors. But little is known about potential changes in the microorganism’s physiology during post-harvest cooling and refrigerated transport to processors, which could affect virulence and/or detectability.
Teresa Bergholz, Ph.D., with Michigan State University, hopes to characterize those changes on inoculated romaine lettuce under simulated post-harvest cold storage.
The goal is to develop an easily accessible online tool the industry can use to identify practices to help reduce the risks of E. coli O157:H7 transmission via romaine lettuce.

Key Take-Aways

• Project focuses on period during romaine lettuce post-harvest cooling and refrigerated transport.
• Researchers will gauge pathogen physiological changes on inoculated romaine lettuce under lab-simulated post-harvest cooling.
• Researchers also will examine cooling’s impacts on E. coli O157:H7 persister cells — a form of dormancy.
• Goal is to develop an online tool to help the industry identify practices that reduce risk of E. coli O157:H7.
Compared to the growing season and processing, the time romaine spends in coolers and refrigerated transport after harvest is relatively small.
“But I think it’s a great place where our project can contribute information about what happens during this short period of time,” Bergholz said.
Also involved in the project, titled “Quantifying risk associated with changes in EHEC physiology during post-harvest pre-processing stages of leafy green production,” is co-principal investigator Jade Mitchell, Ph.D., also with MSU. She brings a background in quantitative microbial risk assessment.
“This project really requires both of our expertise,” said Bergholz, a microbiologist. “This couldn’t be possible without both of us.”
They’ve completed the first of the project’s two parts by systematically reviewing published literature on the subject and identifying data gaps. The information gleaned from the review will be used to develop the basis of a risk model.
At the same time, the researchers are conducting laboratory experiments that simulate cooling and transportation of romaine.
To ensure the results accurately reflect real-world scenarios, Bergholz said they sought industry input.
“We’ve benefited so much from our industry partners who shared their anonymized harvest temperature data,” she said. “We could never have collected the 5,000 data points that they shared with us. They’ve been collecting this data for years.”
The real-world data also changed some of the researchers’ initial assumptions.
“This data is invaluable because we need to have conditions in the lab that make sense,” Bergholz said. “When we have a better sense of the conditions that are actually happening in the field, it helps us tremendously.”
The research also involves E. coli O157:H7 strains from 2018, 2019 and 2020 national foodborne outbreaks.
After inoculating multiple lettuce plants with the pathogen, the researchers put them in a growth chamber for a day. They then cut the romaine and placed it in a cooler to simulate harvest and cold storage.
Each day over a five-day period, the researchers pulled samples and assayed them for the pathogen. Of particular interest was its state of dormancy.
When under stress, some microorganisms — such as E. coli O157:H7 — transition to a dormant state known as persister cells. With a slowed metabolism, persisters don’t reproduce but may still cause disease. When the stressor is removed, the cells’ metabolism returns to normal.
Another form of dormancy is viable but nonculturable, or VBNC. As their name implies, these cells cannot be cultured on agar medium, preventing commonly used detection methods.
As part of the project, the researchers plan to examine whether cold storage impacts persister and VBNC transition.
“There’s still so much that we don’t understand about the persister state and how that might be part of the continuum into VBNC,” she said. “We don’t know if being in the persister state impacts detection. We plan to purposely force cells into the persister state and determine whether we can detect them with industry detection methods.”
The research results will be used to help fill in the gaps of the risk-assessment model, which will focus on practices to reduce E. coli O157:H7 risk during the short window between romaine harvest and pre-processing.
“Maybe there’s something you can do to modify the way you’re harvesting and cooling that lets you reduce risk,” Bergholz said. “Can we shift the harvest time and how quickly we get it to the cooling center?”

USA – FDA – Core Outbreak Table Update

 

 

FDA

What’s New

  • A new outbreak of Salmonella Typhimurium (reference #1113) in a not yet identified food has been added to the table and traceback has been initiated. There are currently 264 cases. The FDA is working closely with federal, state, and local partners to investigate multiple food items of interest to determine the source of this outbreak and will update the public when more information becomes available.
  • For the E. coli O157:H7 outbreak in a not yet identified food (reference #1121), the outbreak status has changed to “Ended”.

USA – Another Seattle area E. coli O157 Outbreak

Food Poison Journal

Public Health is investigating an outbreak of three people infected with Shiga toxin-producing E. coli O157:H7 (also known as STEC). Between October 4 – 16, 2022, 3 people from 3 separate households reported becoming ill. Cases have been among people ranging in age from 18 to 36 years old. Symptoms reported include diarrhea and abdominal pain.

The investigation is ongoing, and no source has been identified. Two of the three ill people report eating dishes that were prepared with raw or undercooked beef but we cannot rule out other possible sources at this time.

Confirmed cases have been linked through genetic fingerprinting results (whole genome sequencing) which indicate that they have the same genetic strain, meaning they likely have a common source of infection.

CDC – Annual Reports on Foodborne Illness Source Attribution Estimates – 2020

CDC

Executive Summary

Each year in the United States, an estimated 9 million people get sick, 56,000 are hospitalized, and 1,300 die of foodborne disease caused by known pathogens. These estimates help us understand the scope of this public health problem. However, to develop effective prevention measures, we need to understand the types of foods contributing to the problem. The Interagency Food Safety Analytics Collaboration (IFSAC) is a tri-agency group created by the Centers for Disease Control and Prevention (CDC), the U.S. Food and Drug Administration (FDA), and the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS). IFSAC developed a method to estimate the percentages of foodborne illness attributed to certain sources using outbreak data from 1998 through the most recent year for IFSAC’s priority pathogens: Salmonella, Escherichia coli O157, Listeria monocytogenes, and Campylobacter. IFSAC described this method and the estimates for 2012 in a report, in a peer-reviewed journal article, and at a public meeting. Unlike in prior IFSAC Annual Reports, attribution estimates for Campylobacter are not presented in this year’s report. Evidence suggests the sources of Campylobacter outbreaks likely differ considerably from the sources of non-outbreak-associated illnesses caused by this pathogen. IFSAC is exploring alternative approaches for estimating the sources ofCampylobacter illnesses.IFSAC derived the estimates for 2020 using the same method used for the previous estimates, with some modifications. The data came from 1,287 foodborne disease outbreaks that occurred from 1998 through 2020 and for which each confirmed or suspected implicated food was assigned to a single food category. The method relies most heavily on the most recent five years of outbreak data (2016 – 2020).

Foods are categorized using a scheme IFSAC created to classify foods into 17 categories that closely align with the U.S. food regulatory agencies’ classification needs.

Salmonella illnesses came from a wide variety of foods. More than 75% of Salmonella illnesses were attributed to seven food categories: Chicken, Fruits, Pork, Seeded Vegetables (such as tomatoes), Other Produce (such as fungi, herbs, nuts, and root vegetables), Beef, and Turkey.

E. coli O157illnesseswere most often linked to Vegetable Row Crops (such as leafy greens) and Beef. More than 80% of illnesses were linked to these two categories.

Listeria monocytogenes illnesses were most often linked to Dairy products, Fruits, and Vegetable Row Crops. More than 75% of illnesses were attributed to these three categories, but the rarity of Listeria monocytogenes outbreaks makes these estimates less reliable than those for other pathogens.

Click to access P19-2020-report-TriAgency-508.pdf

Austria sees a rise in reports of E. coli in 2021

Food Safety News

Austria recorded an increase in the number of reported E. coli infections in 2021, based on the latest data.

In 2021, 1,437 specimens were processed at the National Reference Centre for E. coli. Overall, 1,286 human samples, 79 food, and 35 pet food samples were analyzed.

A total of 476 human stool samples tested positive for Shiga toxin-producing E. coli (STEC). Of these, 310 isolates were confirmed as Shiga toxin-producing compared to 242 in 2020.

In 2021, only 34 were E. coli O157 with the rest non-O157. Among the latter, there were 25 O26, 26 O103, three O111, and 12 O145 isolates. In the Austrian Epidemiological Notification System (EMS), 384 cases were reported, up from 304 in 2020.

In Upper Austria, 53 cases were reported to the EMS in 2020 compared to 104 in 2021. This same state sent 123 human samples to the National Reference Centre in 2020 versus 566 in 2021.

USA – E. coli O157 Outbreak Linked to Ground Beef is over.

CDC

October 28, 2022

CDC, public health and regulatory officials in several states, and the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS) investigated a multistate outbreak of E. coli O157:H7 infections.

Epidemiologic and traceback data showed that ground beef sold in some HelloFresh meal kits made people sick.

As of October 28, 2022, this outbreak is over.

Epidemiologic and Traceback Data

A total of seven people infected with the outbreak strain of E. coli O157:H7 were reported from six states (see map). Illnesses started on dates ranging from June 8, 2022, to August 17, 2022 (see timeline).

Sick people ranged in age from 17 to 69 years, with a median age of 25, and 43% were female. Six people were hospitalized and none developed hemolytic uremic syndrome, a serious condition that can cause kidney failure. No deaths were reported.

The true number of sick people in this outbreak is likely much higher than the number reported, and this outbreak may not have been limited to the states with known illnesses. This is because many people recover without medical care and are not tested for E. coli.

State and local public health officials interviewed people about the foods they ate in the week before they got sick. Of the six people interviewed, all six (100%) reported eating ground beef from HelloFresh meal kits.

Traceback conducted by USDA-FSIS identified that multiple sick people received ground beef in HelloFresh meal kits that was produced at establishment M46841.

Laboratory Data

Public health investigators used the PulseNet system to identify illnesses that were part of this outbreak. CDC PulseNet manages a national database of DNA fingerprints of bacteria that cause foodborne illnesses. DNA fingerprinting is performed on bacteria using a method called whole genome sequencing (WGS).

WGS showed that bacteria from sick people’s samples were closely related genetically. This suggests that people in this outbreak got sick from the same food.

WGS analysis of bacteria from seven people’s samples did not predict resistance to any antibiotics. Standard antimicrobial resistance testing by CDC’s National Antimicrobial Resistance Monitoring System (NARMS) laboratory is currently underway. These findings do not affect treatment guidance since antibiotics are not recommended for patients with E. coli O157:H7 infections.

Public Health Actions

CDC is advising people to check their freezer if they froze any of the ground beef in HelloFresh meal kits shipped from July 2 to July 21, 2022. Do not eat the ground beef if it has “EST.46841” inside the USDA inspection mark and “EST#46841 L1 22 155” or “EST#46841 L5 22 155” on the side of the packaging.

USA – Core Outbreak Table – Investigations of Foodborne Illness Outbreaks

FDA

What’s New

  • A new outbreak of E. coli O157:H7 (reference #1121) in a not yet identified product has been added to the table and traceback has been initiated.
  • For the outbreak of Salmonella Litchfield in seafood, (reference #1105), FDA issued an Outbreak Advisory on 10/19/2022.
  • Based on CDC’s epidemiological investigation of two large multistate outbreaks of Cyclospora cayetanensis (reference #1080 and #1084), ill people reported eating a variety of leafy greens before becoming sick. For both investigations, CDC, FDA, and state and local partners conducted epidemiologic and traceback investigations and collected and analyzed product and environmental samples. All samples collected were reported as negative for Cyclospora. Due to the lack of additional detail in the epidemiological data and the absence of supporting evidence collected from traceback and sample collection, FDA could not identify a specific product as the source of either outbreak.
  • For the outbreak of Salmonella Senftenberg (reference #1087) in a not identified product, one additional case was reported, the outbreak has ended, and FDA’s investigation has closed.
  • For the adverse illness event series in frozen food (reference #1076), the outbreak has ended, and the FDA investigation has closed.

Research – Bacterial Infections and Ice Cream – a Risky Mix

Food Poison Journal

Great article to read at the above link, the table below is edited there is more information in the article.

Year State Agent Brand
2014 Washington Listeria Snoqualmie Ice Cream
2010-2015 Multistate Listeria Blue Bell
2008 Vermont E. coli O157 Homemade ice cream, unpasteurized milk
2008 Minnesota Salmonella  Homemade ice cream
2008 California E. coli O157 Consumed at a restaurant; brand or pasteurization unknown
2007 California Norovirus Ice cream with berries; berries were likely the contaminated ingredient
2007 Pennsylvania Campylobacter Homemade ice cream
2007 Minnesota Hepatitis A Ice cream or yogurt at a restaurant
2007 West Virginia Salmonella Homemade ice cream
2006 Belgium E. coli O145 Ice cream at a farm
2006 California Salmonella Homemade ice cream
2005 Multistate Salmonella  Cold Stone Creamery (cake batter was the contaminated ingredient)
1994 Multistate Salmonella Schwan’s Ice Cream – the estimated # of ill cases is 224,000!
1993 Florida Salmonella  Homemade ice cream

USA – FDA Core Outbreak Table

FDA

What’s New

  • For the outbreak of E. coli O121:H19 linked to Frozen Falafels (reference #1115), FDA has initiated traceback and sample collection and analysis.
  • For the outbreak of E. coli O157:H7 in an unidentified product (reference #1081), the FDA investigation has closed.
  • For the outbreak of Salmonella Senftenberg in an unidentified product (reference #1087), the case count has increased from 33 to 34 cases.
  • For the outbreak of Cyclospora cayetanensis in an unidentified product (reference #1084), the case count has increased from 42 to 43 case.