Wayne County health officials confirmed today that the outbreak of vomiting and diarrhea that sent nearly 100 people to area hospitals Sunday from a hockey tournament at the Taylor Sportsplex was caused by a fast-spreading Norovirus.
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Category Archives: Eurofins Laboratories
Russia – 37 Sick – E.coli in Butter
The Moscow Times reports that E. coli bacteria has been found in butter at four kindergartens in the city of Samara, following the hospitalization this week of almost 30 children in the neighboring city of Tolyatti from food poisoning, Itar-Tass reported Friday.
The bacteria was discovered during a food safety check initiated after a raft of food-poisoning cases in Tolyatti, which were apparently caused by dairy products, including tvorog and kefir. In total, 37 children under the age of two fell ill, with 28 of them being hospitalized.
A criminal investigation has been opened in connection with the Tolyatti poisonings, with the charge of failing to meet safety standards in work with young children.
US- Jimmy Johns – Sprout Outbreak- Stands at 25 Ill – Ecoli O26
A total of 25 people have been sickened in the Jimmy Johns sprouts E. coli O26 outbreak. They reside in 8 states (Michigan, Alabama, Ohio, Missouri, Kansas, Iowa, Arkansas, and Alabama). Michigan residents have been hit hardest in the Jimmy Johns outbreak, with 9 illnesses total. Among these 24 ill persons, illness onset dates ranged from December 25, 2011 to February 15, 2012. Ill persons range in age from 9 years to 53 years old, with a median age of 26 years. Eighty-eight percent of ill persons are female. Among the 24 ill persons, 6 (25%) were hospitalized. None have developed HUS, and no deaths have been reported. Illnesses that occurred after February 19, 2012, might not be reported yet due to the time it takes between when a person becomes ill and when the illness is reported.
Media Foodborne Illness Outbreak Communication Needs Work.
Effective media communication can be crucial to prevent the spread of foodborne illness outbreaks and to avoid misinformation, global government officials said at a meeting to discuss lessons learned from recent outbreaks.
Posted in Bacteria, Eurofins Laboratories, FDA, Food Illness, Food Safety, Food Testing, Foodborne Illness, Microbiology, outbreak, Pathogen, Recall
Tagged research
How Salmonella Avoids the Body’s Immune Response
Science Daily – Full Article
Pathogens like salmonella flourish and cause disease in humans through a process by which they acquire metal ions, such as zinc, from the body. One of the body’s key immune responses is to flood the infected area with antimicrobial proteins that include calprotectin, which removes zinc. Without enough of this vital element, most pathogens eventually die.
The study team found, however, that salmonellae overcome this immune response by expressing specialised transporter proteins that enable the bacteria to acquire zinc in spite of calprotectin reducing the amount available in the digestive tract. This distinctive mechanism lets salmonellae continue proliferating.
At the same time, calprotectin inadvertently promotes salmonella growth by killing the microbes that normally reside within the intestines and help the immune system battle pathogenic bacteria.
Posted in Bacteria, Eurofins Laboratories, Food Illness, Food Poisoning, Food Technology, Food Testing, Foodborne Illness, Microbiology, Salmonella
Tagged research
Listeria Slows Foetal Heart Rate
Listeriosis causes fetal heart rate to slow for sustained periods of time, according results of a new study by pediatric researchers published in Nature.com. The study was undertaken in mice.
The ultrasound revealed sustained foetal bradycardia, the slowing of the foetal heartbeat, in infected foetuses, with an association between slowed foetal heart rate and strong bioluminescent signal.
Canada CIFA – Recall Beef Burger Products – Ecoli O157
The public warning issued on March 13, 2012has been expanded to include additional products and distribution information.
The Canadian Food Inspection Agency (CFIA) and New Food Classics are warning the public not to consume certain Best Value beef burger products, described below, because the products may be contaminated with E. coli O157:H7.
The following Best Value brand products are affected by this alert:
| Product | Size | UPC | Lot Code |
|---|---|---|---|
| 10 Beef Burgers | 1 kg | 0 71212 88103 8 | 72991 EST 761, 82991 EST 761 |
| 20 Beef Burgers | 2 kg | 0 71212 88104 5 | 53011 EST 761, 63011 EST 761, 73011 EST 761, 83011 EST 761 |
These products have been distributed to Giant Tiger and Northern Canada retail stores in British Columbia, Alberta, Saskatchewan, Manitoba, Ontario, Quebec, Newfoundland and Labrador, Northwest Territories and Nunavut.
There has been one reported illness associated with the consumption of these products.
EFSA Video Links – Salmonella, Campylobacter, Pathogens
Short videos on the following subjects from the European Food Safety Authority.
What is Salmonella?
What is antimicrobial resistance?
What are foodborne zoonotic pathogens?
What is Campylobacter?
Views Sought on Using Lactic Acid on Beef Carcasses – FSA
The Food Standards Agency is asking businesses to provide their views on the use of lactic acid to reduce microbiological surface contamination on beef carcasses, proposed in a draft EU regulation.
The FSA has already consulted widely to inform the UK voting position on the EU draft regulation, and would like to consult further in order to assess the likely impact on UK businesses. If authorised, the use of lactic acid on beef carcasses would be permissive rather than mandatory. A vote on the Commission regulation is expected in spring 2012.
Businesses in England, Wales, Northern Ireland and Scotland are asked to submit their views, for instance whether they would use lactic acid if approved, what the cost might be, and whether staff would require additional training in the process.
Electrochemical Treatment of Wash Water – E.coli
Electrochemical treatment of wash water in fresh produce processing shows real potential to combat E.coli contamination and cut in-plant water consumption, according to recent research.
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