Milwaukee police confirm that “several” officers had to seek hospital treatment after they were sickened in an apparent case of food poisoning.
Multiple sources indicate the number of sick officers was 11.
The food was apparently prepared privately and didn’t come from a restaurant.
The officers involved work at Police District 5, just north of the downtown Milwaukee area.
They were celebrating the retirement of a supervisor and the promotion for another person.
| GTIN | Lot | Dated |
|---|---|---|
| 3523680410190 | All lots | Date of minimum durability 02/13/2022 |
| Lot | ||
|---|---|---|
| Designed on: 19/07/2021 | ||
| GTIN | Lot | Dated |
|---|---|---|
| 3309480000379 | 311630 | Date of minimum durability 09/03/2021 |
| Lot | Dated | |
|---|---|---|
| 311627 | Date of minimum durability 08/21/2021 | |
| 311630 | Date of minimum durability 08/29/2021 | |
Ottawa, August 1, 2021 – The food recall warning issued on July 25, 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.
Veg Pak Produce is recalling Harvest Fresh brand Zucchini Spirals and Teriyaki Vegetable Spiral Stir Fry Kit from the marketplace due to Listeria monocytogenes. Consumers should not consume the recalled products described below.
| Brand | Product | Size | UPC | Codes |
|---|---|---|---|---|
| Harvest Fresh | Zucchini Spirals | 340 g | 0 59559 00042 9 | Best Before: 31 JUL 2021 01 AUG 2021 |
| Harvest Fresh | Teriyaki Vegetable Spiral Stir Fry Kit | 400 g | 0 59559 99933 4 | Best Before: 31 JUL 2021 01 AUG 2021 |
If you think you became sick from consuming a recalled product, call your doctor.
Check to see if you have the recalled products 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.
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.
There have been no reported illnesses associated with the consumption of these products.
Printer ready version of photos
Ottawa, July 30, 2021 – Nature’s Touch Frozen Food Inc. is recalling various frozen mangoes from the marketplace due to possible Hepatitis A contamination. Consumers should not consume the recalled products described below.
| Brand | Product | Size | UPC | Codes |
|---|---|---|---|---|
| Nature’s Touch | Mangoes (frozen) |
2 kg | 8 73668 00180 7 | Best Before 2022 NO 09 |
| Compliments | Mango Mania (frozen) |
600 g | 0 55742 50430 9 | Best Before 2022 NO 10 and 2022 DE 18 |
| Irresistibles | Mango Chunks (frozen) |
600 g | 0 59749 87600 1 | Best Before 2022 NO 10 |
| President’s Choice | Mango Chunks (frozen) |
600 g | 0 60383 99387 0 | Best Before 2022 NO 06 and 2022 NO 10 |
If you think you became sick from consuming a recalled product, call your doctor.
Check to see if you have the recalled products in your home. Recalled products should be thrown out or returned to the store where they were purchased.
Food contaminated with Hepatitis A virus may not look or smell spoiled. Consumption of food contaminated with this virus may cause hepatitis and produce a self-limited disease that does not result in chronic infection or chronic liver disease. The illness is usually mild and starts about 15 to 50 days after the contaminated food is eaten. It generally goes away by itself in a week or two, although it can last up to 6 months in some people. It can cause inflammation of the liver, and symptoms may include fever, low appetite, nausea, vomiting, diarrhea, muscle aches, and yellowing in the whites of the eyes and the skin (jaundice).
This recall was triggered by findings during an investigation into a foodborne illness outbreak. The Canadian Food Inspection Agency (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.
There have been reported illnesses associated with the consumption of these products.
Printer ready version of photos
“Turrialba cheese” is a Costa Rican fresh cheese highly appreciated due to its sensory characteristics and artisanal production. As a ready-to-eat dairy product, its formulation could support Listeria monocytogenes growth. L. monocytogenes was isolated from 14.06% of the samples and the pathogen was able to grow under all tested conditions. Due to the increasing demand for low-salt products, the objective of this study was to determine the effect of salt concentration on the growth of pathogen isolates obtained from local cheese. Products from retail outlets in Costa Rica were analyzed for L. monocytogenes. These isolates were used to determine growth at 4 °C for different salt concentration (0.5–5.2%). Kinetic curves were built and primary and secondary models developed. Finally, a validation study was performed using literature data. The R2 and Standard Error of fit of primary models were ranked from 0.964–0.993, and 0.197–0.443, respectively. An inverse relationship was observed between growth rate and salt concentration. A secondary model was obtained, with R2 = 0.962. The model was validated, and all values were Bf > 1, thus providing fail-safe estimations. These data were added to the free and easy-to-use predictive microbiology software “microHibro” which is used by food producers and regulators to assist in decision-making. View Full-Text
Many people enjoy eating raw oysters, and raw oyster bars are growing in popularity. But eating raw or undercooked oysters and other shellfish can put you at risk for foodborne illness.
Learn about vibriosis, an illness caused by infection with certain kinds of Vibrio bacteria, and steps you can take to protect your health when it comes to oysters and other shellfish.
Vibrio bacteria naturally inhabit coastal waters where oysters live. Because oysters feed by filtering water, Vibrio and other harmful bacteria and viruses can concentrate in their tissues. When someone eats raw or undercooked oysters, germs that might be in the oyster can cause illness.
CDC estimates that about 80,000 people get vibriosis—and 100 people die from it—in the United States every year. Most of these illnesses happen from May through October when water temperatures are warmer. However, you can get sick from eating raw or undercooked oysters during any month of the year, and raw oysters from typically colder waters also can cause vibriosis.
An oyster that contains harmful bacteria doesn’t look, smell, or even taste different from any other oyster. You can kill Vibrio in oysters and certain other shellfish, such as mussels and clams, by cooking them properly.
Most Vibrio infections from oysters, such as Vibrio parahaemolyticus infection, result in mild illness, including diarrhea and vomiting. However, people with a Vibrio vulnificus infection can get very sick. As many as 1 in 5 people with a Vibrio vulnificus infection die. This is because Vibrio vulnificus infection can lead to bloodstream infections, severe blistering skin lesions, and limb amputations.
If you develop symptoms of vibriosis, tell your medical provider if you recently ate or touched raw oysters or other raw shellfish or came into contact with salt water or brackish water. Brackish water is a mixture of salt water and fresh water. It is often found where rivers meet the sea.
Anyone can get vibriosis, but you may be more likely to get an infection or severe illness if you:
Most people become infected by eating raw or undercooked shellfish, particularly oysters. Other people become infected by:
Follow these tips to reduce your chances of getting an infection when eating or touching shellfish and other seafood:
Before cooking, discard any shellfish with open shells.
For shellfish in the shell, either:
Only eat shellfish that open during cooking. Throw out any shellfish that do not open fully after cooking.
For shucked oysters, either:
Posted in food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Safety, Food Testing, Food Toxin, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research, Vibrio, vibrio cholerae, Vibrio parahaemolyticus, Vibrio vulnificans, Vibrio vulnificus
