Category Archives: food death

USA- FDA – Core Outbreak Table -Investigations of Foodborne Illness Outbreaks

Posted on November 30, 2023 by | Leave a comment

FDA

What’s New

  • For the outbreak of Salmonella Newport (ref # 1201), the case count has increased from 40 cases to 42 cases.
  • For the outbreak of Salmonella Sundsvall (ref #1203) linked to cantaloupe, the recall was expanded to include additional retailers and wholesalers who received the recalled melons. See the Outbreak Advisory for additional information. 
  • For the outbreak of Listeria monocytogenes (ref #989) linked to peaches, plums, and nectarines, the advisory was updated to include additional retailers impacted by this outbreak.
  • For the investigation of elevated lead levels in Cinnamon Applesauce Pouches (ref # 1198) the advisory was updated to include additional adverse event reports and advice for consumers.

Date
Posted

Ref

Pathogen
or
Cause of
Illness

Product(s)
Linked to
Illnesses
(if any)

Total
Case
Count


Status

11/22/

2023

1201

Salmonella
Newport

Not Yet
Identified

42

Active

11/22/

2023

1203

Salmonella
Sundsvall

Cantaloupe

Advisory

Active

11/15/

2023

989

Listeria
monocytogenes

Peaches, Plums,
and Nectarines

Advisory

Active

11/15/

2023

1192

E. coli
0103

Not Yet
Identified

12

Active

11/8/

2023

1198

Elevated Lead
Levels

Apple
Cinnamon
Puree

Advisory

Active

11/1/

2023

1195

E. coli
O121:H19

Not Yet
Identified

37

Active

10/4/

2023

1190

Salmonella
Thompson

Onions

Advisory

Active

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Posted in Death, E.coli O103, E.coli O121, FDA, food bourne outbreak, food death, Food Illness, Foodborne Illness, Foodborne Illness Death, foodborne outbreak, foodbourne outbreak, Illness, Listeria, Listeria monocytogenes, O103, outbreak, Salmonella, Salmonella Cantaloupes, Salmonella Oranienburg

USA – Salmonella serotypes Soahanina, Sundsvall and Oranienburg linked to Cantaloupe Outbreak – number of ill expected to rise

Posted on November 29, 2023 by | Leave a comment

Food Poison Journal

Additional Salmonella Soahanina, Sundsvall and Oranienburg infections are under investigation and more illnesses associated with this outbreak may be confirmed.

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Posted in Death, food bourne outbreak, food death, Food Illness, Foodborne Illness, Foodborne Illness Death, foodborne outbreak, foodbourne outbreak, Illness, outbreak, Salmonella, Salmonella Cantaloupes

USA – Outbreak Investigation of Salmonella: Cantaloupes (November 2023)

Posted on November 28, 2023 by | Leave a comment

FDA

Cantaloupe

Products and Stores Affected (Expanded and Updated on 11/27/2023)

Recalled whole cantaloupe from the following brands:

  • Whole fresh cantaloupes with a label on the cantaloupe that says “Malichita” or “Rudy”, “4050”, and “Product of Mexico/produit du Mexique”.
  • Retailers and wholesalers would have received recalled whole melons from Crown Jewels Produce in boxes labeled “Malachita/Z Farms” or from Sofia Produce doing business as TruFresh in boxes labeled “Malichita” or “Rudy”, or from Pacific Trellis in corrugated cartons with certain lot codes.

Recalled cut cantaloupe and products made from recalled whole cantaloupes:

  • ALDIExternal Link Disclaimer cantaloupe, cut cantaloupe, and pineapple spears in clamshell packaging with Best-by dates between October 27 and October 31.
  • Vinyard cantaloupe chunks and cubes, fruit mixes, melon medleys, and fruit cups containing cantaloupe. Most have a “Vinyard” label, and some have a red label with “Fresh” sold between October 30 and November 10 in Oklahoma stores.
  • Freshness Guaranteed seasonal blend, melon trio, melon mix, fruit blend, fruit bowl, seasonal fruit tray, fruit mix, and cantaloupe chunks; and RaceTrac fruit medley sold in clear square or round plastic containers at select retail stores in IN, MI, OH, KY, NC, TN, VA, IL, TX, LA (see recall announcement for lot codes and “best by” dates).

More information about recalled products and product images can be found in the recall links above.

FDA’s investigation is ongoing. Updates to this advisory will be provided as they become available.

Symptoms of Salmonella Infection

Illness usually occurs within 12 to 72 hours after eating contaminated food and usually lasts four to seven days. Symptoms include diarrhea, fever, and abdominal cramps. Children younger than five, the elderly, and people with weakened immune systems are more likely to have severe infections.

Status

Ongoing: updates to this advisory will be provided as they become available.

Recommendation

  • Consumers, restaurants, retailers, and wholesalers should not eat, sell, or serve recalled cantaloupe or recalled products containing cantaloupe.
  • Some consumers freeze cantaloupe for later use. Consumers, restaurants, and retailers should check their freezers and throw away recalled fresh or cut cantaloupe that was frozen for later use.
  • If you cannot tell if your cantaloupe is part of the recall, do not eat or use it and throw it away.
  • Retailers and wholesalers would have received recalled whole melons from Crown Jewels Produce in boxes labeled “Malachita/Z Farms” or from Sofia Produce doing business as TruFresh in boxes labeled “Malichita” or “Rudy”, or from Pacific Trellis in corrugated cartons with certain lot codes.
  • Follow FDA’s safe handling and cleaning advice and use extra vigilance in cleaning and sanitizing any surfaces and containers that may have come in contact with recalled products to reduce the risk of cross-contamination.
  • Contact your healthcare provider if you think you may have symptoms of a Salmonella infection after eating recalled cantaloupe.

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Posted in Death, food bourne outbreak, food death, Food Illness, food recall, Foodborne Illness, Foodborne Illness Death, foodborne outbreak, foodbourne outbreak, Illness, outbreak, product recall, Recall, Salmonella, Salmonella Cantaloupes

Research – Foodborne botulism outbreak involving different nationalities during the Rugby World Cup: critical role of credit card data and rapid international cooperation, France, September 2023

Posted on November 24, 2023 by | Leave a comment

Eurosurveillance

An unprecedented outbreak of 15 cases (including one death) of foodborne botulism occurred in Bordeaux, France, in September 2023 during the Rugby World Cup. Here we describe the national and international outbreak investigation using credit card data and control measures taken.

On 10 September 2023, the Bordeaux University Hospital reported three suspected cases of botulism to the local public health authorities [1]. All suspected cases had visited the same restaurant (Restaurant A) in Bordeaux on different dates and reported consumption of canned marinated sardines. The sardines were part of a batch made by Restaurant A on 1 September 2023 and served between 1 and 10 September. Cases were of different nationalities. In the previous days, the city had hosted two international rugby games as part of the Rugby World Cup attended by a large number of international visitors. An investigation was initiated to identify and contact persons visiting restaurant A and to contact public health agencies of countries whose citizens were affected by the outbreak.

Considering the severity of botulism and the urgency of control measures to stop the outbreak, an active search for persons who had consumed the sardines was performed by using data retrieved from credit card receipts of restaurant A.

A suspected case of botulism was defined as a person with symptoms compatible with botulism (oculomotor palsy, mydriasis, ptosis, dysphagia, nausea, vomiting, diarrhoea), living or visiting the Bordeaux area and visiting Restaurant A between 1 and 10 September 2023. A confirmed case was defined as detection of type B botulinum neurotoxins (BoNT) in stool and/or serum samples and/or detection of type B  in stools from a suspected case.

By screening meal orders and credit card receipts of Restaurant A, we identified 29 customers who had ordered canned sardines (Figure 1). Among these, 12 had already been identified as suspected cases, 14 were contacted by the French or British health authorities and were considered non-cases as they did not present any symptoms and three were symptomatic British citizens who were urgently referred to an emergency care in the United Kingdom (UK) on 13 September where they received botulinum antitoxin.

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Posted in Clostridium, Clostridium botulinum, Death, food death, Food Illness, Food Microbiology Research, Food Poisoning Death, Foodborne Illness, Foodborne Illness Death, Illness, Research

Japan – Elderly man, woman die after food poisoning sickens 33 at east Japan nursing facility – STEC E.coli

Posted on November 17, 2023 by | Leave a comment

Mainichi

SHIZUOKA — Two people have died after dozens fell ill following the consumption of meals provided at a nursing facility in the Shizuoka Prefecture town of Nishiizu, the prefectural government announced on Nov. 15.

The meals in question included dishes such as “takikomi” rice, “tatsuta-age” deep-friend mackerel and stew containing “ganmodoki” tofu fritters. Of the 94 staff members and residents who ate the food, 33 aged 45 to 103 fell ill, complaining of symptoms such as diarrhea. A pathogenic O157 strain of E. coli bacteria was detected in the stools of 11 of those who fell ill.

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Posted in Death, E.coli O157, E.coli O157:H7, food death, Food Poisoning Death, Foodborne Illness Death, STEC, STEC E.coli

USA – 87 Year Old Dies After Acquiring E. coli Food Poisoning From Miguel’s Cocina in San Diego, California

Posted on November 15, 2023 by | Leave a comment

Food Poisoning News

According to local reports, the eldest person to fall ill in the Miguel’s Cocina Salmonella outbreak has died. This follow reports that the second eldest, an 84 year-old woman represented by Ron Simon & Associates, the national salmonella law firm that has filed all the lawsuits in this litigation so far, has finally been released from the hospital. Unfortunately, on the day of her release, her long-time husband also passed away. So far, several dozen victims have come forward, according to the Miguel’s Cocina E. Coli Lawyer Ron Simon, adding “my office is still receiving calls every day from Miguel Concina victims. We represent more than two dozen victims so far, and expect that number to grow. People who consume food at a restaurant have the right to expect that the food to be safe and wholesome. Obviously, it was not.”

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Posted in Death, food bourne outbreak, food death, Food Illness, Foodborne Illness, Foodborne Illness Death, foodborne outbreak, foodbourne outbreak, Illness, outbreak, Salmonella

Research- Three clusters of Salmonella Enteritidis ST11 infections linked to chicken meat and chicken meat products

Posted on October 26, 2023 by | Leave a comment

EFSA

Abstract

From 1 January–24 October 2023, 335 laboratory-confirmed Salmonella Enteritidis ST11 cases belonging to three distinct microbiological clusters have been reported in 14 EU/EEA countries, the United Kingdom and the United States, affecting all age groups. Most interviewed cases reported consumption of chicken meat, including chicken kebabs. Nine cases in three countries were hospitalised and one case in Austria died, highlighting the potential for severe and fatal infections from this outbreak. Following the food exposure information and the national investigations in 2023, the food safety authorities in Austria, Denmark and Italy investigated 10 food products (six contaminated by Salmonella Enteritidis ST11 cluster 1 and/or cluster 2), seven final producers in Poland and one in Austria. Traceability information revealed that three Salmonella-contaminated kebabs shared a number of Polish food business operators. The trading link of the suspected kebab suggests one or more common source(s)/point(s) of contamination in Austria, Denmark, and Italy. Following the collection of genomic information, the cluster analysis revealed the presence of the outbreak strains in the food chain in multiple European countries. Most positive foods sampled in 2022–2023 with shared epidemiological data originated from Poland. Given the information collected, contaminated chicken kebab and chicken meat are the plausible vehicles of the human infections reported in these three clusters. In the absence of conclusive microbiological evidence and comprehensive traceability, the role of the identified final producers, their meat suppliers, and the possible involvement of other food business operators as sources of the infections could not be confirmed or excluded. Further investigations are needed to identify the root cause of the contamination and the source of infections, which is crucial for prompt implementation of targeted effective control and corrective measures. As the source(s) have not been identified, new cases are likely to occur in this prolonged multi-country outbreak.

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Posted in Death, food bourne outbreak, food death, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, Foodborne Illness Death, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Polish Chicken Salmonella, Salmonella, Salmonella Poland

South Africa – GP POLICE WARN AGAINST VIGILANTISM AFTER 4 KIDS DIE FROM ALLEGED FOOD POISONING

Posted on October 9, 2023 by | Leave a comment

EWN

JOHANNESBURG – Police are urging Gauteng residents not to take the law into their own hands following the death of four children from alleged food poisoning this week.

Authorities are probing the mysterious deaths of two children aged between two and three in the West Rand.

Preliminary investigations suggest that the pair died after eating snacks bought from a nearby taxi rank.

The incident comes just a few days after the passing of two other children from Soweto – who became fatally ill after eating biscuits they allegedly bought from a spaza shop in Naledi.

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Posted in Death, food death, Food Poisoning, Food Poisoning Death, Foodborne Illness Death

World Health Organisation – Botulism – France

Posted on September 21, 2023 by | Leave a comment

WHO

Situation at a glance

On 12 September 2023, local public health authorities in France identified a cluster of 10 cases with suspected botulism, including one death. As of 14 September 2023, the National IHR Focal Point for France has notified WHO of a total of 15 cases of suspected botulism, including one death, reported in Bordeaux and Ile-de-France.

The epidemiological investigations indicated that the source of infection is the consumption of homemade preserved sardines , on different dates, at the same restaurant in Bordeaux during the week of 4–10 September 2023. The food item was made at the restaurant for consumption on premises.

Due to the incubation period of up to eight days and the restaurant attracting international visitors during the Rugby World Cup, there is a possibility that additional cases among international visitors may be reported in France, or possibly outside France as travellers returned home, until 18 September.

Description of the situation

On 12 September 2023, local public health authorities in France identified a cluster of 10 cases with suspected botulism, including one death.

As of 14 September 2023, the National IHR Focal Point for France has notified a total of 15 cases of suspected botulism, including one death, reported in Bordeaux and Ile-de-France. Of these 15 cases, 10 have been hospitalised, with eight patients being admitted to an Intensive Care Unit. Fourteen out of the 15 cases are reported among foreign citizens identified from six countries in addition to France. These include Canada, Germany, Greece, Ireland, the United Kingdom of Great Britain and Northern Ireland, and the United States of America. All suspected cases consumed the same product (sardines in jars) on different dates at the same restaurant in Bordeaux during the week of 4–10 September 2023. The epidemiological investigations indicated that the source of infection is the consumption of homemade preserved sardines. The food item was produced and served at the restaurant.

Epidemiology of the Botulism

Botulism is a serious neurological condition caused by a very potent toxin produced by the bacterium  Clostridium botulinum . It develops particularly in poorly preserved foods. Human botulism may refer to foodborne botulism, infant botulism, wound botulism, and inhalation botulism or other types of intoxication.

Foodborne botulism is a serious, potentially fatal disease. It is an intoxication caused by ingestion of potent neurotoxins—the botulinum toxins—formed in contaminated foods. Person-to-person transmission of botulism does not occur. The manifestations, or symptoms, of intoxication can vary, and  is characterized by descending, flaccid paralysis that can cause respiratory failure. Early symptoms include marked fatigue, weakness and vertigo, usually followed by blurred vision, dry mouth and difficulty in swallowing and speaking. Vomiting, diarrhoea, constipation and abdominal swelling may also occur. The disease can progress to weakness in the neck and arms, after which the respiratory muscles and muscles of the lower body are affected. There is no fever and no loss of consciousness. Symptoms usually appear from several hours up to 8 days following consumption of contaminated food.

Although botulism outbreaks are relatively rare, they are considered public health emergencies that require rapid recognition to identify the disease source, distinguish outbreak types (between natural, accidental or deliberate), prevent additional cases and effectively administer treatment to affected patients. Successful treatment depends significantly on early diagnosis and the rapid administration of the botulinum antitoxin and intensive respiratory care.

Incidence of botulism is low, but the mortality rate is high if prompt diagnosis and appropriate, immediate treatment is not given. The disease can be fatal in 5% to 10% of cases.

Public health response

  • On 11 September, food and serum samples were shipped to the French National Reference Center for Anaerobic Bacteria and Botulism, Institute Pasteur, Paris , and botulinum toxin was confirmed in serum samples and in a food sample (sardines) on 14 September 2023.
  • The local health authorities inspected the restaurant and all products prepared by the restaurant have been recalled. On 13 September, the local health authorities held a press conference and informed the local healthcare professionals.
  • The national health authorities have issued risk communication advice to sensitize the health care workers about the symptomatology and treatment.
  • Information on cases reported among citizens from foreign countries have been shared with the relevant health authorities in those countries.

WHO risk assessment

Local investigations have identified an estimated 25 persons through credit card receipts who have been exposed (i.e., who likely consumed the suspect food item). The exposure occurred at local level and measures have been implemented to eliminate the source of infection including the removal of the suspected food item, which was not distributed outside the venue. However, given the ranging incubation period of botulism—up to eight days—and that not all customers of the restaurant in Bordeaux may have been identified despite efforts, further cases linked to this event may still occur. This outbreak has occurred at the same time as the Rugby World Cup held from the week of 4 September 2023 attracting followers and rugby teams from all over the world.

Due to the incubation period up to eight days and the restaurant attracting international visitors, there is a possibility that additional cases among international visitors may be reported either from France or outside of France until 18 September.

WHO advice

Prevention of foodborne botulism is based on good practice in food preparation particularly during heating/sterilization and hygiene. Foodborne botulism may be prevented by the inactivation of the bacterium and its spores in heat-sterilized (for example, retorted) or canned products, or by inhibiting bacterial growth and toxin production in other products. The vegetative forms of bacteria can be destroyed by boiling, but the spores can remain viable after boiling even for several hours. However, the spores can be killed by very high temperature treatments such as (commercial) canning.

Commercial heat pasteurization (including vacuum packed pasteurized products and hot smoked products) may not be sufficient to kill all spores and therefore the safety of these products must be based on preventing bacterial growth and toxin production. Refrigeration temperatures combined with salt content and/or acidic conditions will prevent the growth of the bacteria and formation of toxin.

The neurotoxins themselves are heat-labile and will be destroyed within minutes at temperatures above 80°C; consequently, only foods improperly processed in which the bacteria or the spores survive, pose a risk.

The WHO five keys to safer food serve as the basis for educational programmes to train food handlers and educate the consumers. They are especially important in preventing food poisoning.

The five keys are:

  • keep clean
  • separate raw and cooked
  • cook thoroughly
  • keep food at safe temperatures
  • use safe water and raw materials.

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Posted in Clostridium, Clostridium botulinum, food bourne outbreak, food death, Food Poisoning Death, foodborne outbreak, foodbourne outbreak, outbreak

France – Cases of food botulism in Bordeaux: 15 cases recorded, including 10 hospitalized and 1 death. Situation update as of September 14, 2023.

Posted on September 20, 2023 by | Leave a comment

Sante Publique

As of September 14, 2023, 15 suspected cases of botulism have been identified, of which 10 are hospitalized. One person died. These people come from several countries (USA, Canada, Ireland, Great Britain, Spain, Germany, Greece). They all frequented the same restaurant-bar in Bordeaux, the Tchin Tchin Wine Bar, over the last week. The foods involved are jars of sardines in oil homemade by the restaurateur and served between September 4 and 10, 2023 in this Bordeaux restaurant. 
Type B botulism was confirmed by the National Reference Center in several of these cases and the bacteria in question was found in the suspected foods.

Investigations are continuing to find all the people who may have consumed these sardines and Public Health France is, in this context, in contact with the national public health agencies of the other countries concerned.

The health authorities, in conjunction with Public Health France and the National Reference Center (CNR) for Botulism (Institut Pasteur) recommend that people who have frequented the Bordeaux establishment Tchin Tchin Wine Bar (3 Rue Emile Duployé, 33000 Bordeaux), between Monday 4 and Sunday 10 September 2023, to consult a doctor urgently or to contact the 15th, mentioning cases of botulism, in the event of symptoms appearing after this attendance .  

The French health authorities, in collaboration with Santé publique France and the National Reference Center for Botulism (Institut Pasteur), advise anyone who attended the Tchin Tchin Wine Bar in Bordeaux (3 Rue Emile Duployé, 33000 Bordeaux) between Monday 4 and Sunday 10 September 2023 to urgently consult a doctor or contact emergency number 15, mentioning cases of botulism, if they present symptoms since attending the restaurant .

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Posted in Clostridium, Clostridium botulinum, Death, food bourne outbreak, food death, Food Poisoning, Food Poisoning Death, foodborne outbreak, foodbourne outbreak, outbreak, Poisoning