Three hepatitis A deaths are linked to the Famous Anthony’s outbreak in Roanoke, Virginia, with at least 49 illnesses and 31 hospitalizations, according to news reports. Roanoke City and Alleghany Health Districts officials did not release any more information about these patients.
Posted in food bourne outbreak, food contamination, food death, food handler, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Safety, Food Safety Alert, Food Testing, Food Virus, foodborne outbreak, foodbourne outbreak, Hepatitis A, outbreak, Virus
MethodsData were collected from 30 of 31 provincial-level administrative divisions (PLADs) in the mainland of China, excluding Xizang (Tibet) Autonomous Region, via the National Foodborne Disease Outbreaks Surveillance System. The number and proportion of outbreaks, illnesses, hospitalizations, deaths by setting, pathogen-food category pairs and etiology were calculated.
ResultsIn 2020, 7,073 foodborne disease outbreaks were reported, resulting in 37,454 illnesses and 143 deaths. Among the identified pathogens, microbial pathogens were the most common confirmed etiology, accounting for 41.7% of illnesses. Poisonous mushrooms caused the largest proportion of outbreaks (58.0%) and deaths (57.6%). For venues where foodborne disease outbreaks occur, household had the highest number of outbreaks (4,140) and deaths (128), and catering service locations caused the largest proportion of illnesses (59.9%). Outbreaks occurring between June and September accounted for 62.8% of total outbreaks.
ConclusionsFoodborne disease outbreaks mainly occurred in households. Microbial pathogens remained the top cause of outbreak-associated illnesses. Poisonous mushrooms were ranked the top cause of deaths in private homes in China. The supervision and management of food safety and health education should be strengthened to reduce the burden of foodborne diseases. Publicity should be increased to reduce the incidence of mushroom poisonings in families, and supervision and management of food should be strengthened to reduce microbial contamination.
Posted in food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, foodborne disease, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research, Uncategorized
More than 30 people have been confirmed sick in Sweden with Salmonella infections since early October.
The national monophasic Salmonella Typhimurium outbreak has affected 33 people. Whole genome sequencing has shown that patients have the same strain of Salmonella Typhimurium, so are suspected of having been infected by a common source of infection.
Affected local infection control units, the Swedish Food Agency (Livsmedelsverket) and the Public Health Agency of Sweden (Folkhälsomyndigheten) are investigating the outbreak.
The source of infection has not been found but is believed to be a food with a wide distribution in Sweden.
Cases range in age from 2 to 89 years old with a median age of 29. They live in seven different regions of Sweden.
Sixteen people younger than age18 and 13 more older than 60 have been infected. Women make up 21 cases and 12 men are ill.
Monophasic Salmonella Typhimurium was in the top three for the causes of Salmonella patients infected in Sweden in 2020.
Posted in Campylobacter, food bourne outbreak, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, outbreak, Salmonella
Posted in food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, foodborne outbreak, foodbourne outbreak, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, outbreak, Salmonella, Salmonella in Onions
The FDA has published the Keeler Family Farms Salmonella onions retail distribution list, associated with the huge multistate Salmonella Oranienburg outbreak that has sickened at least 808 people in 37 states. The list is very short, as opposed to the retail distribution list for ProSource Produce onions, which was released a few days ago.
Posted in food bourne outbreak, 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 Testing, foodborne outbreak, foodbourne outbreak, outbreak, Salmonella, Salmonella in Onions
Do not consume, use, sell, serve or distribute the affected product
| Brand | Product | Size | UPC | Codes |
|---|---|---|---|---|
| Jongilpoom | Enoki Mushroom | 200 g | 8 807076 000321 | CE 167D CE 170D |
The food recall warning issued on October 28, 2021 has been updated to include additional product information. This additional information was identified during the Canadian Food Inspection Agency’s (CFIA) food safety investigation.
Covic International Trading Inc is recalling Jongilpoom brand Enoki Mushroom from the marketplace due to Listeria monocytogenes. Consumers should not consume the recalled product.
The product has been sold in Alberta, British Columbia, Manitoba, Ontario and Saskatchewan, and may have been distributed in other provinces or territories.
If you think you became sick from consuming a recalled product, call your doctor.
Check to see if you have the recalled product in your home. Recalled products should be thrown out or returned to the store where they were purchased.
Food contaminated with Listeria monocytogenes may not look or smell spoiled but can still make you sick. Symptoms can include vomiting, nausea, persistent fever, muscle aches, severe headache and neck stiffness. Pregnant women, the elderly and people with weakened immune systems are particularly at risk. Although infected pregnant women may experience only mild, flu-like symptoms, the infection can lead to premature delivery, infection of the newborn or even stillbirth. In severe cases of illness, people may die.
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Foodborne illness, or food poisoning, affects about one in six Trusted Source Americans every year. The Centers for Disease Control and Prevention (CDC)Trusted Source estimates that of these cases, there are 128,000 hospitalizations and 3,000 deaths annually.
You can get food poisoning when your food carries dangerous germs or toxins. Salmonella is the most common known cause of hospitalization due to food poisoning in the United States with over 19,000 cases per year Trusted Source.
This pathogen, along with others, can get into your food through:
Read about the biggest foodborne outbreaks in recent U.S. history, and learn how to recognize food poisoning and protect yourself from it.
Posted in food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, outbreak, Research
Some 58 people were hospitalised for showing symptoms of food poisoning after eating at a restaurant in south-western Saudi Arabia, a local newspaper reported.
The victims were taken to a hospital in the governorate of Sabya in the border region of Jazan, Okaz added, citing a hospital official.
“Until now, 58 cases have reached the hospital. They have been treated and 50 of them have been discharged,” director of Sabya General Hospital, Dr Abdu Jafari, said.
“There are initial indications that the number will rise in the coming hours for suffering poisoning after having meals at a local restaurant,” he added.
The victims suffered from vomiting and diarrhoea, the official said.
The FDA, along with CDC and state and local partners, is investigating a multistate outbreak of Salmonella Oranienburg infections linked to whole, fresh onions. FDA’s traceback investigation is ongoing but has identified ProSource Produce, LLC (also known as ProSource Inc.) of Hailey, Idaho, and Keeler Family Farms of Deming, New Mexico, as suppliers of potentially contaminated whole, fresh onions imported from the State of Chihuahua, Mexico.
On October 29, 2021, the FDA published a list of retail establishments that received product recalled by ProSource Produce LLC. This list represents the best information currently available to the FDA; however, it may not include all retail establishments that have received the recalled product or may include retail establishments that did not actually receive the recalled product. It is important that you use the product-specific information, available on the ProSource Produce LLC recall announcement, in addition to this list of retail stores, when you check the food you have to see if it has been recalled.
FDA’s investigation is ongoing to determine the source of contamination and if additional products or firms are linked to illness. Additional information will be provided as it becomes available.
Advice for restaurants, retailers and consumers: Do not eat, sell or serve recalled onions, or products containing recalled onions. All recalled onions were supplied by ProSource Produce LLC and Keeler Family Farms and imported from the State of Chihuahua, Mexico between July 1, 2021 and August 31, 2021. FDA has posted a list of additional recalls being conducted by companies that may have received recalled onions from ProSource Produce LLC and Keeler Family Farms. This list includes recalls conducted by companies that further processed the onions by using them as ingredients in new products or by repackaging them. If you cannot tell if your onions were recalled, do not eat, sell, or serve them and throw them out.
Onions may last up to three months if stored in a cool, dry place. Restaurants, retailers, and consumers who suspect having purchased such onions may still have them in storage and should not eat, sell, or serve them, and should throw them out.
FDA recommends that anyone who received or suspects having received recalled onions use extra vigilance in cleaning and sanitizing any surfaces and containers that may have come in contact with these products to reduce the risk of cross-contamination. This includes cleaning and sanitizing cutting boards, slicers, countertops, refrigerators, displays, and storage bins.
Suppliers and Distributors: Do not use, ship, or sell recalled onions. Suppliers and distributors that repackage raw onions should clean, rinse, sanitize, and air dry any surfaces and storage areas that may have come into contact with these products. Farms and firms within the supply chain of recalled onions, including shippers, distribution centers, retailers and restaurants, should immediately clean and sanitize all food contact surfaces and non-food contact surfaces of equipment and tools that the onions may have touched or that may have become contaminated, including refrigerators, counter tops, storage shelving, trucks or other transportation carriers, etc. If there has been potential cross contamination or mixing of onions from other sources with these products, suppliers and distributors should discard all comingled and potentially cross-contaminated product.
FDA published a list of retail establishments that received product recalled by ProSource Produce LLC. This list represents the best information currently available to the FDA; however, it may not include all retail establishments that have received the recalled product or may include retail establishments that did not actually receive the recalled product. It is important that you use the product-specific information, available on the ProSource Produce LLC recall announcement, in addition to this list of retail stores, when you check the food you have to see if it has been recalled.
FDA has posted a list of additional recalls being conducted by companies that may have received recall onions from ProSource Produce LLC and Keeler Family Farms. This list includes recalls conducted by companies that further processed the onions by using them as ingredients in new products or by repackaging them.
ProSource Produce LLC has voluntarily recalled red, yellow, and white onions imported from the State of Chihuahua, Mexico, with import dates from July 1, 2021, through August 31, 2021. Additional descriptors used for these onion types may include, but are not limited to, jumbo, colossal, medium, summer and sweet onions. Additional recall information will be made public as soon as it is available from ProSource Inc.
The onions were distributed to wholesalers, broadline foodservice customers, and retail or grocery stores in:
And by the following distributors and/or under the following brands:
Keeler Family Farms has recalled red, yellow, and white whole, fresh onions imported from the State of Chihuahua, Mexico, with import dates from July 1, 2021, through August 25, 2021. The onions were distributed in 25lb and 50lb mesh sacks. They contain a label that is marked as “MVP (product of MX)”.
Additional details regarding the recalled products are available on the Keeler Family Farms recall announcement.
Recalls have also been initiated by companies that sold recalled onions or products containing the recalled onions.
Posted in FDA, food bourne outbreak, 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 Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak, Salmonella, Salmonella in Onions
Five children have been diagnosed with E. Coli connected to the fair. Georgia Department of Public Health says it’s trying to figure out the source of where the bacteria came from.
“Our epidemiologists immediately started looking through our syndromic surveillance, which is just a database that medical providers just dump information into, and you can query certain symptoms,” said Carle Coley, an Environmental Health Director with Georgia DPH. “Once they began to query those symptoms, within 30 minutes we were able to find other cases across the state.”
Georgia DPH put out a survey Thursday and has received 800 responses so far. The investigation should only take a few weeks if it continues to get responses to their survey.
Even if you did not get sick after the fair, DPH is asking you to fill out their survey here: https://sendss.state.ga.us/sendss/!dynamicsurvey.surveypublicprompt?pQATemplateId=14259.
FoodWorld 