The list in the link above of outbreak investigations being managed by FDA’s CORE Response Teams. The investigations are in a variety of stages, meaning that some outbreaks have limited information, and others may be near completion.
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Category Archives: food bourne outbreak
USA – Investigations of Foodborne Illness Outbreaks – Update
Posted in food bourne outbreak, food contamination, food death, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, foodborne outbreak, foodbourne outbreak, outbreak, Research, Uncategorized
Research – Assessing Food Safety Practices Among Texas Small Growers
This could be applied to many small growers all over the world.
This study aimed to assess current food safety gaps among small growers in Texas to identify key areas of focus for potential education and training materials for these stakeholders. Small growers earn ≤$25,000 in annual sales over a 3-year period and have an average food sale of less than $500,000. To this end, a survey tool was designed to determine the gaps in small farm growers’ food safety knowledge. A total of 29 questions were disseminated to participants at fruit and vegetable conference. The questions included topics such as food safety practices and perceptions, and current and past food safety training experiences. Data from 70 growers was collected and analyzed and the results demonstrated that more than 34% of growers use manure and 51% have domestic animals on the farm premises. Even though more than 51% of participants use bare hands for harvesting, 39% of growers do not provide handwashing facilities for workers, and 46% of the growers do not provide toilet facilities for their workers. Only 25% of the growers surveyed have access to food safety training materials for their employees. The results also showed that 21% of participants have previous food safety training. Furthermore, half of the growers surveyed used soil amendments and approximately 87% did not test irrigation water. About 30% of growers believe that organic produce is safer than conventional produce and 37% believe that organically grown produce has fewer harmful bacteria. Also, > 41% of participants could not recognize the difference between hydroponically grown produce and conventional systems. The results indicated specific areas of opportunity, gaps in resources needed by growers, and lack of food safety training materials. The results of this study will help in the design of targeted and specific food safety training materials for small growers.
Posted in food bourne outbreak, food contamination, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, microbial contamination, Microbiological Risk Assessment, Microbiology
Venuzuela – Nearly 250 sick in Venezuelan Salmonella outbreak
A state in Venezuela has reported a Salmonella outbreak with almost 250 people affected.
The Anzoatiguense Institute of Health (Saludanz) has recorded a significant increase in cases of salmonellosis during the past month in the state of Bolívar. So far, there have been no deaths.
Omar Aray, president of the health agency, said 240 children and adults had been affected and seen at different health centers.
The Campo Claro, Barrio Sucre, El Espejo, Guamachito, Las Casitas, Barrio Corea, Buenos Aires and Brisas del Mar regions had the highest number of reports.
Canada – Public Health Notice: Outbreak of Vibrio parahaemolyticus infections linked to shellfish is over.
In total, 23 confirmed cases of Vibrio parahaemolyticus illness were reported in the following provinces: Saskatchewan (1), Quebec (7), New Brunswick (10), and Prince Edward Island (5). Individuals became sick between early July and late October 2020. One individual was hospitalized. No deaths were reported. Individuals who became ill were between 11 and 92 years of age. The majority of illnesses (61%) were male.
| Week of symptom onset or specimen collection | Number of cases |
|---|---|
| 2020-06-28 | 1 |
| 2020-07-05 | 0 |
| 2020-07-12 | 0 |
| 2020-07-19 | 0 |
| 2020-07-26 | 1 |
| 2020-08-02 | 2 |
| 2020-08-09 | 2 |
| 2020-08-16 | 4 |
| 2020-08-23 | 3 |
| 2020-08-30 | 2 |
| 2020-09-06 | 5 |
| 2020-09-13 | 2 |
| 2020-09-20 | 0 |
| 2020-10-04 | 0 |
| 2020-10-11 | 0 |
| 2020-10-18 | 0 |
| 2020-10-25 | 0 |
| 2020-11-01 | 1 |
Posted in food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, foodborne outbreak, foodbourne outbreak, outbreak, Vibrio, Vibrio parahaemolyticus
Singapore – 3 children hospitalised after outbreak of Salmonella and stomach flu at Newton pre-school
SINGAPORE – Three children from a pre-school in Newton were hospitalised following an outbreak of salmonella and stomach flu among its charges aged between 18 months and six years old.
One of them was discharged on Tuesday (Dec 8), said the Early Childhood Development Agency (ECDA) in a statement later in the day.
Its spokesman also said it is working with the Health Ministry on the case at Kiddiwinkie Schoolhouse @ Newton.
Canada – Public Health Notice: Outbreak of Vibrio parahaemolyticus infections linked to shellfish
Image CDC
Final Update
This notice has been updated to reflect that the outbreak appears to be over and the investigation is winding down.
Why you should take note
The Public Health Agency of Canada (PHAC) collaborated with provincial and territorial public health and food safety partners to investigate an outbreak of Vibrio parahaemolyticus infections that occurred in four provinces. The outbreak appears to be over and the investigation is winding down.
Investigation findings identified exposure to shellfish as a likely source of the outbreak. The majority of the individuals who became sick reported eating shellfish, mainly raw oysters, harvested from Atlantic Canadian coastal waters, before their illnesses occurred.
Although the outbreak appears to be over, this event is a reminder that you can get sick from eating raw or undercooked shellfish, especially oysters. To prevent the risk of illness, shellfish should be cooked thoroughly to a safe internal temperature of 74°C (165°F) before eating or serving it.
This notice contains more advice on how to avoid getting sick.
What is Vibrio
Vibrio is a naturally-occurring bacterium that can be present at high levels in coastal waters during periods of increased water temperatures. Most people come in contact with Vibrio by eating raw or undercooked shellfish, especially oysters.
Investigation summary
In total, 23 confirmed cases of Vibrio parahaemolyticus illness were reported in the following provinces: Saskatchewan (1), Quebec (7), New Brunswick (10), and Prince Edward Island (5). Individuals became sick between early July and late October 2020. One individual was hospitalized. No deaths were reported. Individuals who became ill were between 11 and 92 years of age. The majority of illnesses (61%) were male.
Posted in food bourne outbreak, food contamination, 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, foodborne outbreak, foodbourne outbreak, Vibrio, Vibrio parahaemolyticus
Research – Germany hit hardest by current Listeria outbreak across Europe.
Three European countries have recorded Listeria infections with fish being investigated as the source.
Germany has reported 30 infections and, since November, two people in Austria and one person in Denmark has contracted the same strain of listeriosis.
In Germany, patients were notified and transmitted to the Robert Koch Institute (RKI) from the end of September to mid-November. They are 38 to 93 years old and 26 people were hospitalized. One person died but a detailed cause of death was not reported.
Canada – Updated Food Recall Warning – Certain Compliments brand, Levitts brand, and The Deli-Shop brand deli meat products recalled due to Listeria monocytogenes
Recall details
Ottawa, December 7, 2020 – The food recall warning issued on November 22, 2020 has been updated to include additional product information. This additional information was identified during the Canadian Food Inspection Agency’s (CFIA) food safety investigation.
Levitts Foods (Canada) Inc. is recalling certain Compliments brand, Levitts brand, and The Deli-Shop brand deli meat products from the marketplace due to possible Listeria monocytogenes contamination. Consumers should not consume the recalled products described below.
Recalled product
| Brand | Product | Size | UPC | Codes |
|---|---|---|---|---|
| Compliments | Montreal-Style Smoked Meat | 175 g | 0 68820 13357 5 | BEST BEFORE 2020/DE/11 EST 48 |
| Compliments | Smoked Beef Pastrami | 175 g | 0 68820 13360 5 | BEST BEFORE 2020/DE/11 EST 48 |
| Compliments | Corned Beef | 175 g | 0 68820 13356 8 | BEST BEFORE 2020/DE/11 EST 48 |
| Levitts | Corned Beef | 150 g | 8 82756 72084 1 | BEST BEFORE 2020/DE/23 EST 48 |
| Levitts | Montreal Style Smoked Meat | 150 g | 8 82756 71084 2 | BEST BEFORE 2020/DE/23 EST 48 |
| Levitts | New York Style Pastrami | 150 g | 8 82756 73084 0 | BEST BEFORE 2020/DE/23 EST 48 |
| The Deli-Shop | Sliced Pastrami | 175 g | 0 59749 95373 3 | BEST BEFORE 2020/DE/11 EST 48 |
| The Deli-Shop | Sliced Pastrami | 2 x 175 g | 0 68820 13360 5 | BEST BEFORE 2020/DE/11 EST 48 |
What you should do
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.
Background
This recall was triggered by CFIA test results. The CFIA is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.
The CFIA is verifying that industry is removing the recalled products from the marketplace.
Illnesses
There has been one reported illness that may be associated with the consumption of these products.
Product photos
Printer ready version of photos
Public enquiries and media
- Company information
- Levitts Foods (Canada) Inc.: Simon Larochelle, 514-367-1654
- Public enquiries
- Toll-free: 1-800-442-2342 (Canada and U.S.)
Telephone: 1-613-773-2342 (local or international)
Email: cfia.enquiries-demandederenseignements.acia@canada.ca - Media relations
- Telephone: 613-773-6600
Email: cfia.media.acia@canada.ca
Posted in Bacteria, bacterial contamination, 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, Listeria, Listeria monocytogenes, microbial contamination, Microbiology
USA – Outbreak of Listeria Infections Linked to Deli Meats
Latest Outbreak Information
At A Glance
- Reported Cases: 11
- States: 3
- Hospitalizations: 11
- Deaths: 1
- Since the last update on October 23, 2020, one ill person was added to this investigation.
- Epidemiologic evidence shows that deli meat is a likely source of this outbreak.
- In interviews with 10 ill people, all reported eating Italian-style meats, such as salami, mortadella, and prosciutto. They reported purchasing prepackaged deli meats and meats sliced at deli counters at various locations.
- Investigators are working to identify a specific type of deli meat or a common supplier.
- Deli meats, also called lunch meat or cold cuts, can have Listeria bacteria. Always follow food safety steps to prevent getting sick from Listeria in deli meats, even when there are no ongoing outbreaks
Posted in CDC, food bourne outbreak, food contamination, food death, 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, Listeria, Listeria monocytogenes, outbreak
Research – Norovirus outbreak causing gastroenteritis in a hotel in Menorca, Spain
Abstract
Objectives
To establish the agent responsible for a gastroenteritis outbreak in a hotel in Menorca (Spain) in September 2016.
Methods
The study included epidemiological and laboratory analysis. Environmental and stool samples were examined for bacterial and viral pathogens.
Results
One hundred and fifty-one cases were detected, 123 among the tourists staying in the hotel and 28 affecting the staff. The presence of genotype 2 norovirus was discovered in the microbiological studies of patient’s faeces, as well as in the surface samples of rooms and common areas. The control plan implemented allowed for control of the outbreak.
Conclusions
This study on a genotype 2 norovirus outbreak reveals the importance of a rapid response for controlling these types of outbreaks.
Posted in food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Virus, foodborne outbreak, foodbourne outbreak, Norovirus, outbreak, Research, Virus
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