Category Archives: Food Hygiene

USA – Salmonella-Contaminated Eggs Sicken 35 People Across Nine States

Posted on May 16, 2018 by KSW | Leave a comment

Food Logistics 275px-Boiled_eggs_in_saucepan_by_Sarah_McCulloch

A salmonella outbreak attached to more than 200 million eggs has sickened 35 people, spreading across nine states.

NBC reports that 35 people across nine states have been sickened by a salmonella outbreak tied to a recall of more than 200 million eggs.

The eggs have been traced to egg-based producer Rose Acre Farms in Hyde County, North Carolina. Last month, the Centers for Disease Control and Prevention said that 23 people were sickened by the eggs, but since then the number has jumped to 35.

The 12 people that fell ill recently were in five different states along the East Coast.

According to NBC, the eggs were sold under different brands in a variety of retailers and restaurants. According to the CDC, 11 people have been hospitalized but no deaths have been reported.

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Posted in food bourne outbreak, food death, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, foodborne disease, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Salmonella, Uncategorized

Canada – Norovirus likely from sewage discharge during herring run

Posted on May 16, 2018 by KSW | Leave a comment

Food Safety News

Public health officials on Vancouver Island, off Canada’s Pacific Coast, suspect that the likely source of a norovirus outbreak associated with the March herring run was from untreated sewage associated with marine operations.

Untreated sewage also was blamed for shellfish farm closures in Baynes Sound this year.

But the Public Health Agency of Canada, working with provincial public health partners in investigating the Norovirus outbreak, noted that the precise cause of the contamination has not been identified.

“There are a number of potential risk factors, one of which is the herring fleet in Deep Bay,” said Greg Thomas, executive director of the Herring Conservation and Research Society.

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Posted in Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Safety Alert, Norovirus, Uncategorized

Canada – Food Recall Warning – Haute Montagne brand raw milk cheese “Reblochon de Savoie (AOP) au lait cru” recalled due to E. coli O26

Posted on May 15, 2018 by KSW | Leave a comment

CFIA CIFA

Recall details

Ottawa, May 14, 2018 – Les Dépendances is recalling Haute Montagne brand raw milk cheese “Reblochon de Savoie au lait cru” from the marketplace due to possible E. coli O26 contamination. Consumers should not consume the recalled product described below.

Recalled products

Brand Name	Common Name	Size	Code(s) on Product	UPC
Haute Montagne	Reblochon de Savoie (AOP) au lait cru	450 g – 550 g	All lots starting with “8CR”	8 31014 00139 0

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Posted in CFIA, E.coli, E.coli O26, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology Blog, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Uncategorized

New Zealand – Updated – Shellfish biotoxin alert issued for parts of Bay of Islands

Posted on May 15, 2018 by KSW | Leave a comment

MPI

The Ministry for Primary Industries today issued a public health warning against collecting shellfish in the Bay of Islands, extending to the outer heads between Cape Wiwiki and Cape Brett.

Routine tests on shellfish samples taken from the Bay of Islands region have shown levels of Paralytic Shellfish Poisoning (PSP) toxins above the safe limit of 0.8 mg/kg set by MPI. Anyone eating shellfish from this area is potentially at risk of illness.

MPI also strongly advises the public against collecting shellfish in the Hawke’s Bay region due to concerning levels of toxins being detected in shellfish. A warning is also in place for the Kenepuru and Pelorus Sounds.

Mussels, oysters, tuatua, pipi, toheroa, cockles, scallops, cat’s eyes, kina (sea urchin) and all other bivalve shellfish should not be eaten.

Note, cooking shellfish does not remove the toxin.

Pāua, crab and crayfish may still be eaten if the gut has been completely removed prior to cooking, as toxins accumulate in the gut. If the gut is not removed its contents could contaminate the meat during the cooking process.

Symptoms typically appear between 10 minutes and 3 hours after ingestion and may include:

numbness and a tingling (prickly feeling) around the mouth, face, and extremities (hands and feet)
difficulty swallowing or breathing
dizziness
headache
nausea
vomiting
diarrhoea
paralysis and respiratory failure and in severe cases, death.

If anyone becomes ill after eating shellfish from an area where a public health warning has been issued, phone Healthline for advice on 0800 61 11 16, or seek medical attention immediately. You are also advised to contact your nearest public health unit and keep any leftover shellfish in case it can be tested.

Monitoring of toxin levels will continue and any changes will be communicated accordingly. Commercially harvested shellfish – sold in shops and supermarkets, or exported – is subject to strict water and flesh monitoring programmes by MPI to ensure they are safe to eat.

Find out more

Signs will be erected in the affected areas.

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Posted in Algal Toxin, Biotoxin, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, PSP, Uncategorized

Information – HSE Legionella ebulletin

Posted on May 14, 2018 by KSW | Leave a comment

HSE Legionella A

HSE Prosecution

On 20 April 2018, Royal United Hospitals Bath NHS Foundation Trust was fined by Bristol Crown Court for failing to control the risk to patients from exposure to legionella bacteria in its water systems. After the death of one of its patients from Legionnaires’ disease, HSE started an investigation and found that existing control measures were ineffective. The Trust pleaded guilty to breaching Section 3 (1) of the Health and Safety at Work etc Act 1974 and has been fined £300,000 and ordered to pay costs of £37,451.78. Full details of the case may be found at :

http://press.hse.gov.uk/2018/nhs-trust-fined-after-exposing-patients-to-legionella-risk/

Cooling Tower Regulatory Intervention Programme

HM Principal Specialist Inspector of Health & Safety, Mr Duncan Smith will be giving an update on the findings of HSE’s latest cooling tower intervention programme to the Water Management Society Conference on 19 June 2018. Details of the conference and how to register may be found at:

https://www.wmsoc.org.uk/conferences.php?id=627.

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Posted in Food Hygiene, Food Microbiology, Food Safety, Food Testing, HSE, Legionella, Uncategorized, Water

Canada -Food Safety Warning – Certain Four Seasons Marketplace brand refrigerated packaged smoked salmon products may be unsafe due to potential presence of dangerous bacteria – Clostridium botulinum

Posted on May 14, 2018 by KSW | Leave a comment

CFIA

Advisory details

Ottawa, May 13, 2018 – The Canadian Food Inspection Agency (CFIA) is warning the public not to consume the products described below because they may permit the growth of Clostridium botulinum.

The following products have been sold from Four Seasons Marketplace Inc., 4099 Erin Mills Parkway, Mississauga, Ontario.

Products

Brand Name	Common Name	Size	Code(s) on Product	UPC
Four Seasons Marketplace	Apple Cider Smoked Salmon	Variable	Best Before: 2018MA23 2018MA29	Starts with 0204051
Four Seasons Marketplace	Vodka Smoked Salmon	Variable	Best Before: 2018MA23	Starts with 0204028

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Posted in CFIA, Clostridium botulinum, Food Hygiene, Food Inspections, Food Microbiology, Food Microbiology Blog, food recall, Food Safety, Food Safety Alert, Food Testing, Uncategorized

Research – Good hygiene practices and microbiological contamination in commercial restaurants

Posted on May 12, 2018 by KSW | Leave a comment

Academic Journals

Food services and commercial restaurants have gained more space in people’s lives. Thus, people are more concerned about food security and sanitary hygiene. The present study evaluated practices of manipulation and contamination of environments and the preparation of surfaces in commercial restaurants in Vitória-ES, Brazil. Data on good practices were collected through a checklist proposal based on the RDC 216/2004; air samples were collected via the simple sedimentation technique, while surfaces (countertops and utensils) were sampled via the swab technique to analyze the presence of microbial indicators (n = 12). Regarding buildings, facilities and utensils block, 50% of the restaurants were classified as unsatisfactory. In food handlers and storage and transport of prepared food blocks, 58 and 100% of the restaurants, respectively, were classified as unsatisfactory. 83% of the restaurants being classified as unsatisfactory in documentation and registration block, with emphasis on the lack of or inadequacy of the Good Practice Manual. The hygienic and sanitary conditions were considered unsatisfactory in most restaurants evaluated, representing a low agreement with the legislation. Air contamination levels were above the recommendations, which indicates inadequate practices in some of the establishments. All establishments were unsatisfactory when mesophilic bacteria were analyzed on countertops surfaces. Values of the order of 105 of aerobic mesophiles for knifes were observed. These results, together with the high percentage of inadequations, indicate the need for immediate action for control and prevention as well as a greater supervision by the competent organizations. Actions to reduce the risks of contamination and to ensure greater consumer safety are crucial.

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Posted in Food Hygiene, Food Microbiology, Food Microbiology Blog, Food Safety, Food Testing, Research, Uncategorized

USA – More Ill with Salmonella Linked to Rose Acre Farms’ Eggs

Posted on May 11, 2018 by KSW | Leave a comment

Food Poison Journal

Salmonella Eggs Food Poisoning Food Safety

Consumers, restaurants, and retailers should not eat, serve, or sell recalled eggs produced by Rose Acre Farms’ Hyde County farm. Throw them away or return them to the place of purchase for a refund.

These eggs were sold under multiple brand names, including Coburn Farms, Country Daybreak, Food Lion, Glenview, Great Value, Nelms, Publix, Sunshine Farms, and Sunups.
Check egg cartons for the following numbers: P-1065 (the plant number) and another set of numbers between 011 and 102 (the Julian date), or, for Publix and Sunups egg cartons, plant number P-1359D and Julian date 048A or 049A with Best By dates of APR 02 and APR 03.
Visit the FDA website for a list of recalled products.
Wash and sanitize drawers or shelves in refrigerators where recalled eggs were stored. Follow these five steps to clean your refrigerator.