For the first time, whole genome sequencing solved a Salmonella outbreak associated with cake mix, according to a study published in the Center For Disease Control and Prevention’s Weekly Morbidity and Mortality Report. This cake mix Salmonella outbreak was associated with Duncan Hines products.
The Food Safety Authority of Ireland (FSAI) today released the findings of a targeted audit that shows an unacceptable level of non-compliance by sushi production and processing facilities in Ireland. The audit of sushi manufacturers, restaurants and takeaway outlets revealed 76 breaches of food safety regulations, with some 90% of the businesses audited not having adequate controls in place to safeguard human health. All food businesses are legally obliged to have robust food safety control systems in place, however of the 11 premises audited, only one premises had no breaches of food safety and hygiene legislation. The audit was undertaken due to a reported 80% increase in the number of restaurants offering sushi since 2018. To coincide with the audit being published today, the FSAI has produced new advice on the safe production of sushi to assist sushi producers to comply with the law and the advice is available on: https://www.fsai.ie/faq/safe_production_sushi.html
The Food Safety Department (FSD) ordered the outlet to close and held its chef and person-in-charge (PIC) of food safety responsible for the infection that caused the outbreak, the municipality told Gulf News.
The FSD has downgraded the food safety rating of the outlet and revoked its PIC certificate.
The American food outlet in a Jumeirah mall will be under close monitoring for the next six months and will only be allowed to reopen after taking precautionary safety measures.
The 15 poisoned diners, including a child, were hospitalised with symptoms such as diarrohea, fever and vomiting.
The FSD team traced the infection to raw eggs used in hollandaise sauce, officials said.
Posted in CDC, food bourne outbreak, food death, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, Listeria, Listeria monocytogenes, Uncategorized
A Salmonella outbreak that sickened almost 200 people at a Belgian school was likely caused by eggs used to make a tartare sauce, according to authorities.
The Agency for Care and Health (Zorg en Gezondheid) and Federal Agency for the Safety of the Food Chain (FASFC) investigation detected Salmonella in the freshly prepared tartare sauce. Findings from an online survey of students and teachers also reached the same conclusion on the source.
The Agency for Care and Health had previously received information about a number of students from the school complaining of gastrointestinal illness.
Since Sept. 14, no new cases of illness have been reported so the Spermalie Hotel and Tourism School in Bruges has been allowed to resume normal operation.
About 200 students and teachers from the school became ill from Sept. 6 onward. Laboratory analyses of stool samples revealed students and teachers had been affected by Salmonella.
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 Pathogen, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, outbreak, Salmonella, Uncategorized
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RIGA – The Sigulda Regional Council turned to the State Police (VP) about the infection of four kindergarten children with salmonella, Sindija Brikmane, deputy head of the Public Relations Department of Sigulda Municipality, informed LETA.
Investigating the causes of the disease, the Center for Disease Prevention and Control (CDPC) has received information from a laboratory that four children from local kindergartens in Sigulda Region have been diagnosed with the salmonella bacterium.
The CDPC explains that the symptoms of Salmonella-related diseases are nausea, vomiting, seizures, diarrhea, fever, headaches.
A spokeswoman for the municipality said all four children had not been attending kindergarten for a week, but the CDPC said the infection could have occurred at different times, beginning on September 7. The children are currently undergoing medical treatment under the supervision of a family doctor.
Recall details
Ottawa, September 26, 2019 – G. Brandt Meat Packers Ltd. is recalling Brandt brand Extra Lean Kolbassa Sausage from the marketplace due to possible Listeria monocytogenes contamination. Consumers should not consume the recalled product described below.
Recalled products
Extra Lean Kolbassa Sausage
250 g
7 73321 47480 4
BEST BEFORE 19OC19
This recall was triggered by Canadian Food Inspection Agency (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 product from the marketplace.
Illnesses
There have been no reported illnesses associated with the consumption of this product.
Ottawa, September 26, 2019 – Globe Meats Fresh Market & Grill is recalling Globe Meats Fresh Market & Grill brand Regular Ground Veal from the marketplace due to possible E. coli O157:H7 contamination. Consumers should not consume the recalled product described below.
The following product has been sold at Globe Meats Fresh Market & Grill, 61 Signet Drive, Toronto, Ontario.
| Brand Name | Common Name | Size | UPC | Code(s) on Product |
|---|---|---|---|---|
| Globe Meats Fresh Market & Grill | Regular Ground Veal | Variable | Starting with 0201111 | Sold from June 15, 2019 to June 17, 2019, inclusively |
There have been no reported illnesses associated with the consumption of this product.
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RASFF – aflatoxins (B1 = 2.4 µg/kg – ppb) in blanched groundnuts kernels from Argentina in the UK
RASFF – aflatoxins (B1 = 7.3 µg/kg – ppb) in groundnuts from the United States in the Netherlands
RASFF – aflatoxins (B1 = 8.44; Tot. = 11 µg/kg – ppb) in Brazil nuts from Bolivia in Italy
RASFF – aflatoxins (B1 = 11.43; Tot. = 12.67 µg/kg – ppb) in groundnut kernels from China in Spain
RASFF – aflatoxins (B1 = 35.1; Tot. = 40.3 µg/kg – ppb) in groundnuts from the United States in the UK
RASFF – aflatoxins (B1 = 5.6; Tot. = 6.8 µg/kg – ppb) in groundnut kernels from China in Spain
