DOCTORS have warned residents to be extra vigilant when preparing food, with the current heatwave leading to a spike in the number of food poisoning cases.
In the past week, House Call Doctor has responded to 20 people suffering food poisoning, including two from Ipswich.
Doctor Ryan Harvey said with extreme weather conditions forecast to stay, it was imperative people considered how their food was stored and prepared.
Ottawa, January 25, 2019 – Sofina Foods Inc. is recalling Crisp & Delicious brand Chicken Breast Nuggets from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled product described below.
| Brand Name | Common Name | Size | Code(s) on Product | UPC |
|---|---|---|---|---|
| Crisp & Delicious | Chicken Breast Nuggets – Uncooked Seasoned Breaded Chicken Cutlettes | 1.6 kg | 2019 JL 19 | 0 69299 11703 5 |
The 414 cases notified in 2017 were the highest number of salmonellosis cases reported
in Ireland since 2008
International travel is a large contributor to the overall burden of salmonellosis in Ireland (40%), in particular in summer months
The most common serotypes reported in Ireland and internationally are S. Enteritidis and S. Typhimurium, with S. Typhimurium the more prevalent among cases acquired in
Ireland
The highest reported incidence was in children under five years, with this effect being
more pronounced among cases acquired in Ireland
A large outbreak of S. Brandenburg in HSE-E resulted in this serotype being the third
most common serotype in Ireland this year. This highlights the continued potential for
foodborne outbreaks of salmonellosis
The introduction of WGS at the NSSLRL has contributed to confirmation of suspected
outbreaks and to the identification of outbreaks which may not have been recognised on
epidemiological grounds alone
WGS has also enabled a small cluster of cases in Ireland to be recognised as being part
of a much larger EU incident
Salmonella has been isolated from dried pistachios in both postharvest and retail surveys. The source of Salmonella in pistachios is unknown, but introduction is possible at points during production, harvest, and postharvest activities. To examine the behavior of Salmonella on pistachios during simulated postharvest conditions, early-, mid-, and late-season inhull pistachios were collected from two commercial processors over five different harvests. Pistachios were inoculated with cocktails of nalidixic acid– or rifampin-resistant Salmonella at 0.64 to 1.59 log CFU/g (low) or 2.73 to 3.27 or 4.29 to 4.31 log CFU/g (high) and were incubated for up to 30 h under commercially relevant conditions (23, 35, or 37°C and 50 or 90% relative humidity [RH]). Populations of Salmonella were measured by plating onto tryptic soy agar and CHROMagar Salmonella with added nalidixic acid or rifampin. Individual growth curves at the same temperature and RH differed significantly among different lots of pistachios. Except for a single late-season lot in which no significant growth was observed, Salmonella multiplied under all storage conditions. In the first 3 h after inoculation, insignificant (most cases) to small (0.41 to 0.67 log CFU/g) but significant (P < 0.05) mean increases in Salmonella populations were measured; the mean predicted time to achieve maximum populations (5 to 8 log CFU/g) was 16 ± 4 h. In paired samples, longer lag phases, lower growth rates, and lower maximum increases were observed with inoculated inhull pistachios incubated at 23°C and 50% RH compared with 35 or 37°C and 90% RH. Similar growth curves were observed at the low and high inoculum levels; throughout the 30 h of incubation, Salmonella populations were consistently ∼1 to 2 log CFU/g lower on pistachios inoculated at the low inoculum level. Managing the time between harvesting and hulling will reduce the potential for growth of Salmonella on pistachios during postharvest handling.
In a follow-up on the gastrointestinal outbreak reported on a voyage earlier this month on Royal Caribbean’s vessel, Oasis of the Seas, the Centers for Disease Control and Prevention (CDC) reported Wednesday that the causative agent was indeed, Norovirus.
Satur Farms, 3705 Alvah’s Lane, Cutchogue, NY 11935 is voluntarily recalling Baby Spinach and Mesclun with the specific lot numbers listed below because it has the potential to be contaminated with Salmonella.
Retail product is packed in plastic clamshell containers with Satur Farms brand name:
5 oz, 10 oz, 16 oz
Food service product is packed in sealed poly bags:
2-1/2 lbs, 3#, 4#, 4 x 2.5#, 4 x 3#
Spinach Lot #18494
Spinach Lot #18513
Mesclun Lot #18520
There have been no reported illnesses.
RASFF – Salmonella enterica ser. Derby (O1,4,[5],12: H[1,2] /25g) in frozen pork collar from Poland in Estonia
RASFF – Salmonella enterica ser. Bredeney (presence /25g) in frozen turkey and poultry kebab meat from Poland in Italy
RASFF – Salmonella enterica ser. Altona (presence /25g) and Salmonella enterica ser. Kentucky (presence /25g) in sesame seeds from Sudan in Greece
RASFF – Salmonella (present /25g) in sesame seeds from Nigeria in Poland
RASFF – Salmonella enterica ser. Arizonae (presence /25g) in chilled chicken breast fillets from France in Denmark
RASFF – Listeria monocytogenes (< 10 CFU/g) in chilled sliced smoked salmon from the United Kingdom in Italy
RASFF – Listeria monocytogenes (<10 CFU/g) in chilled cold smoked salmon fillets from Germany in Italy
RASFF – Listeria monocytogenes (present /25g) in cheese from the Netherlands in the Netherlands
RASFF – Listeria monocytogenes (<10 CFU/g in 5 out of 5 samples) in chilled defrosted vacuum-packed smoked salmon from Denmark in Italy
RASFF – Listeria monocytogenes (presence /25g) in chilled black angus steak tartare meat from Ireland in the Netherlands
RASFF – Listeria monocytogenes (presence /25g) in chilled burrata from Italy in Germany
RASFF – aflatoxins (B1 = 17.1 µg/kg – ppb) in Brazil nuts in shell from Brazil in Spain
RASFF – aflatoxins (B1 = 9.1 µg/kg – ppb) in groundnuts from Argentina in the Netherlands
RASFF – aflatoxins (B1 = 26; Tot. = 37 / B1 = 13; Tot. = 18 µg/kg – ppb) in groundnuts from Argentina in the Netherlands
RASFF – aflatoxins (B1 = >24; Tot. = >24 µg/kg – ppb) in almond kernels from Australia, via Vietnam in Spain
RASFF – aflatoxins (B1 = 4; Tot. = 5 µg/kg – ppb) in groundnuts with shell from China in France
RASFF – aflatoxins (B1 = 33; Tot. = 98 µg/kg – ppb) in groundnuts from Argentina in the Netherlands
RASFF – aflatoxins (B1 = 52.2; Tot. = 58.5 µg/kg – ppb) in groundnut kernels from China in Greece
RASFF – aflatoxins (B1 = 16.3; Tot. = 18.4 µg/kg – ppb) in groundnuts in shell from Egypt in Germany
RASFF – aflatoxins (B1 = 70.4; Tot. = 76.4 µg/kg – ppb) in peanuts in shell from Egypt in Germany
RASFF – aflatoxins (B1 = 25.1; Tot. = 50.9 µg/kg – ppb) in pistachios from Iran, via the United Arab Emirates in Belgium
RASFF – aflatoxins (B1 = >20 µg/kg – ppb) in almonds with raw material from Australia, via Vietnam in Spain
RASFF – aflatoxins (B1 = 5.4; Tot. = 90.1 µg/kg – ppb) in blanched groundnuts from Argentina in the Netherlands
RASFF – ochratoxin A (13.02 µg/kg – ppb) in raisins paste from Turkey in Slovakia
