Category Archives: Food Hygiene

South Africa – South Africa declares end to largest ever Listeria outbreak

Food Safety News

The largest ever detected Listeria outbreak in known history is over, according to officials in South Africa.

Between Jan. 1, 2017, and July 17, 2018, South Africa recorded 1,060 laboratory-confirmed cases of listeriosis, including 216 deaths.

The outbreak was linked to a ready-to-eat (RTE) processed meat plant owned by Tiger Brands, the Enterprise Foods production facility in Polokwane. However, investigators for the government and in the private sector have not been able to determine how the outbreak strain was introduced in the affected factory.

A total of 12 million South African rand ($810,000) was spent to deal with the outbreak.

Health Minister Aaron Motsoaledi gave processed meats the all clear at a media briefing on Monday.

“A team of World Health Organization, international and local experts (have) agreed that because no cases of listeriosis due to the outbreak strain have been identified since the first week of June 2018, and that over the last two months the incidence rate of laboratory-confirmed listeriosis cases has dropped to pre-outbreak levels, the outbreak of listeriosis is over,” Motsoaledi said

Listeriosis cases have been recorded for 40 years in South Africa. There have been between 60 and 80 cases every year for the past five years.

 

Canada – Pinty’s Italian Style Chicken Schnitzel Recalled for Listeria

Food Poison Bulletin

The food recall warning on August 9, 2018 for Pinty’s chicken products in Canada has been updated to include more product information. Now, Pinty’s Delicious Foods is recalling Pinty’s brand Italian Style Chicken Schnitzel for possible Listeria monocytogenes contamination. The original recall was for the company’s Oven Roasted Chicken Breast Strips.

The recalled product is Pinty’s Italian Style Chicken Schnitzel – Gluten Free Fully Cooked Breaded and Seasoned Cutlettes. It is packaged in 4 kg packages, with code 8172 and UPC number 10069094626371. This product was sold nationally to hotels and restaurants.

Consumers should not eat this product, and hotels, restaurants, and cafeterias should not sell it. No illnesses have been reported to date in connection with this recalled product.

Anyone who has this product should throw it away in a sealed container so other people and animals can’t access it. It’s a good idea to then clean out the refrigerator or freezer or wherever the product was stored with a mild bleach solution to kill any remaining bacteria.

USA – Cooked Ground Beef Patty Crumbles Recalled for Possible Listeria

Food Poisoning Bulletin 

Listeria kswfoodworld food safety food poisoning

Image CDC

 

J.T.M. Provisions of Ohio is recalling about 960 pounds of cooked ground beef patty products because they may be contaminated with Listeria monocytogenes bacteria. No confirmed reports of illness have been received by the company to date.

The recalled product is 20 pound cases containing four 5-pound sealed pouches of “Cooked Beef Patty Crumbles,” with case code 47860 and a Jaulian date of “18137.” This product has the establishment number “EST. 1917” inside the USDA mark of inspection. They were shipped to distribution centers in California.

The problem was discovered on August 31, 2018 during routine inspections. The establishment tested the product and it was positive for Listeria monocytogenes bacteria.

If you purchased these cooked ground beef patty crumbles, do not eat it, even if you are going to heat it. Discard it in a wrapped or sealed package in a secure garbage can, or take it back to the store where you bought it for a refund.

Research – What Sparked An E. Coli Outbreak In Lettuce? Scientists Trace A Surprising Source

NPR

The illnesses started appearing in late March. Here and there, across the country, people were checking themselves in to hospitals, sick from toxic E. coli bacteria. At least 200 people got sick. Five of them died.

Investigators quickly identified romaine lettuce as the source of the outbreak, but have had trouble pinpointing the cause for months. Now, the Food and Drug Administration has a theory for how E. coli ended up on that lettuce. According to the FDA, it probably came from a large cattle feedlot at one end of a valley near Yuma, Ariz., which is one of the country’s biggest lettuce-growing areas.

The finding has put lettuce growers in Yuma in a tough spot. The feedlot has been their neighbor for many years. Some vegetable farmers are wondering whether they can still co-exist with all those cattle nearby

USA – Food Safety and Dining Out

CDC

Going out to eat? When choosing a restaurant, look for one that keeps food safety on the menu. Read on for more tips to stay healthy while dining out.

Food Safety Tips for Eating at Restaurants

  • Check inspection scores. Check a restaurant’s score at your health department’s website, ask the health department for a copy of the report, or look for it when you get to the restaurant.
  • Look for certificates that show kitchen managers have completed food safety training. Proper food safety training can help improve practices that reduce the chance of spreading foodborne germs and illnesses.
  • Look for safe food-handling practices.  Sick food workers[272 KB](https://www.cdc.gov/nceh/ehs/ehsnet/plain_language/food-workers-working-when-sick.pdf) can spread their illness to customers. Most kitchens are out of the customer’s sight, but if you can see food being prepared, check to make sure workers are using gloves or utensils to handle foods that will not be cooked further, such as deli meats and salad greens.
  • Order food that’s properly cooked. Certain foods,(https://www.cdc.gov/foodsafety/foods-linked-illness.html) including meat, poultry, and fish, need to be cooked to a temperature high enough to kill harmful germs that may be present. If you’re served undercooked meat, poultry, seafood, or eggs, send them back to be cooked until they are safe to eat.
  • Watch out for food served lukewarm. Cold food should be served cold, and hot food should be served hot. If you’re selecting food from a buffet or salad bar, make sure that the hot food is steaming, and the cold food is chilled. Germs that cause food poisoning grow quickly when food is in the danger zone, between 40˚F and 140F˚.
  • Ask your server if raw or lightly cooked eggs are used in foods such as Caesar salad dressing, custards, or hollandaise sauce. Raw or undercooked eggs can make you sick unless they’re pasteurized to kill germs.
  • Take care of your leftovers quickly. Get them to the fridge within two hours, or just one hour if it’s a hot day.  Eat them within three to four days. Throw them out after that time.

Research – Escherichia coli ST131-H22 as a Foodborne Uropathogen – Analysis ties resistant E coli from poultry meat to human UTIs

MBIO ASM 

Eygpt – Over 100 guests suffer food poisoning at Arab wedding, groom arrested

Khaleej Times

Weddings ending on a happily-ever-after note is usual, but ever heard of a wedding ending with the groom getting arrested?

At a recent wedding in Egypt’s Bishad Qayed, the groom, his father and the chef were arrested after 103 guests suffered food poisoning from meals served at the wedding, according to a report in Youm 7.

The food samples were sent to the lab to be tested for contamination. The three men face trial in the case.

All people affected have been successfully treated and left the hospital except for one female child.

USA – CDC – How to Report Food Illness

CDC

Please contact your local health department, also known as a county or city health department, if you believe you or someone you know became ill from eating a certain food. Ask to speak with the environmental health specialist, or sanitarian, about a possible food problem. Refer to your state health department website to find more information about how to contact your local health department.

Reporting illnesses to your local health department helps them identify potential foodborne disease outbreaks. Public health officials learn about possible problems in food preparation, production, and distribution that may cause illness during investigations of foodborne disease outbreaks.

Contact CDC about a Foodborne Illness:

Please call CDC INFO at 1-800-CDC-INFO (1-800-232-4636).

RASFF Alerts – Salmonella – Sesame Seeds -Chilled Poultry Meat Preparation – Turkey Breast Fillets

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RASFF-Salmonella (presence /25g) in sesame seeds from Sudan in Greece

RASFF-Salmonella (presence /25g) in sesame seeds from Sudan in Greece

RASFF-Salmonella enterica ser. Typhimurium (presence /25g) in chilled poultry meat peparation from Poland in Poland

RASFF-Salmonella (presence /25g) in frozen poultry meat preparation from Brazil in the Netherlands

RASFF-Salmonella enterica ser. Typhimurium (presence) in turkey breast fillets from Poland in Denmark

RASFF Alerts – Aflatoxin – Dried Figs – Almonds – Groundnuts – Psitachios

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RASFF-aflatoxins (B1 = 21.8; Tot. = 23.3 µg/kg – ppb) in dried figs from Turkey in Germany

RASFF -aflatoxins (B1 = 16.2 µg/kg – ppb) in unshelled almonds from the United States in Spain

RASFF-aflatoxins (B1 = 7.3; Tot. = 8.2 µg/kg – ppb) in groundnuts from Argentina in France

RASFF-aflatoxins (B1 = 24 µg/kg – ppb) in pistachios with shell from Iran in Spain