University of Illinois scientists have found a way to boost current industry capabilities when it comes to reducing the number of E. coli 0157:H7 cells that may live undetected on spinach leaves.
Guidelines for the public health management of gastroenteritis outbreaks due to
norovirus or suspected viral agents in Australia
Gastroenteritis (gastro) is an illness triggered by the infection and inflammation of the digestive system. Symptoms include abdominal cramps, diarrhoea and vomiting. Some of the causes include viruses, bacteria, bacterial toxins, parasites, particular chemicals and some drugs. The main complication of gastroenteritis is dehydration, but this can be prevented if the fluid lost in vomit and diarrhoea is replaced.
Posted in Food Hygiene, Food Illness, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Testing, Food Virus, Foodborne Illness, Hand Washing, Hepatitis A, Hygiene, Illness, Microbiology, Norovirus, Pathogen, Research
Tagged abdominal cramps, better health channel, diarrhoea, gastroenteritis, government guidelines, public health management, viral agents
The potential of olive powder to keep foods safe to eat is getting a fresh look from Albany chemist Mendel Friedman and colleagues at the University of Arizona-Tucson.
An olive processing co-product, olive powder was one of about two dozen plant extracts, spices, and herbs that the team evaluated for their potential to combat Escherichia coli O157:H7 and to retard formation of heterocyclic amines during cooking of hamburger patties.
E. coli O157:H7 is a leading cause of food sickness in the U.S. and is blamed for more than 73,000 cases of illness annually. In recent years, many E. coli outbreaks have been traced back to ground beef and have led to the introduction of stringent new food safety rules designed to reduce the occurrence of this microbe, and six of its relatives, in meats, poultry, and other foods.
The ability of olive extracts to kill foodborne pathogens has been reported in earlier studies conducted at Albany, Tucson, and elsewhere. However, the E. coli and amines study, reported in a 2012 issue of the Journal of Agricultural and Food Chemistry, may be the first to show olive powder’s performance in concurrently suppressing three targets of concern — two major amines and a pervasive E. coli.
Fourteen more cases of cyclospora infection were reported Friday to Nebraska and Iowa public health officials, adding to the 12 that had come in over the past several days.
Officials still are trying to determine the source of the Cyclospora cayetanensis parasite, which causes an intestinal infection called cyclosporiasis. They’re telling physicians to be aware of the illness and to test specifically for the parasite
The new Nebraska cases appear to be from the eastern part of the state, as did the earlier cases, according to a spokeswoman for the Nebraska Department of Health and Human Services. Most of the new Iowa cases were from central and eastern Iowa, said Dr. Patricia Quinlisk, medical director of the Iowa Department of Public Health. One case, she said, involved an Iowan who was tested in Omaha.
Cyclospora is spread by people ingesting food or water that is contaminated with feces. People living or traveling in tropical or subtropical regions of the world may be at increased risk for infection because cyclosporiasis is found in those areas. Foodborne outbreaks of the illness in the U.S. have been linked to various types of imported fresh produce, such as raspberries, basil, snow peas and mesclun lettuce.
People need to wash all fresh produce, health officials said.
The symptoms of cyclospora infection can last for weeks in otherwise healthy people. They include fatigue, lack of appetite, nausea, abdominal cramping and a low-grade fever.
People with compromised immune symptoms will have more severe and longer-lasting symptoms
What is cyclospora?
Cyclospora cayetanensis is a parasite made of one cell, too small to be seen without a microscope. This parasite causes an intestinal infection called cyclosporiasis.
How is cyclospora spread?
Cyclospora is spread by people ingesting something, such as food or water, that is contaminated with feces. Cyclospora needs days to weeks after being passed in a bowel movement to become infectious for another person. Therefore, it is unlikely that cyclospora is passed directly from one person to another.
Who is at risk for cyclospora infection?
People living or traveling in tropical or subtropical regions of the world may be at increased risk for infection because cyclosporiasis is found in some countries in the zones. In the United States, food-borne outbreaks of cyclosporiasis have been linked to various types of imported fresh produce.
What should I do if I think I might be infected with cyclospora?
See your health care provider.
Source: Centers for Disease Control and Prevention
Posted in Cyclospora, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety Alert, Food Testing, Foodborne Illness, Hand Washing, Hygiene, Illness, Microbiology, outbreak, Parasite, Pathogen, Recall
Tagged cyclospora cayetanensis, iowa department of public health, mesclun lettuce, nebraska department of health and human services
The Minnesota Department of Health has released information about the multistate Listeria outbreak linked to recalled Crave Brothers soft cheeses. Two people in Minnesota have been sickened in this outbreak. Both were older adults who became ill in early June; one of them has died.
Two Illinois restaurants served the Crave Brothers soft French cheeses that have been linked to a multistate Listeria outbreak. Girl & The Goat in Chicago, and the Hilton Hotel in Chicago sold the recalled cheese. Anyone who ate Les Frères, Petit Frère, or Petit Frère with Truffles at those restaurants may be at risk for developing listeriosis, a serious disease.
To date, two Minnesota residents have contracted Listeria food poisoning (listeriosis) after eating Les Freres cheese produced by Crave Brothers Farmstead Cheese Company. One of Minnesota victim died. Prompted by this outbreak, Crave Brothers issued a recall of some of its cheese products, including Les Freres (LF225 2/2.5#), Petit Frère (PF88 8/8 oz) and Petit Frère with Truffles (PF88T 8/8 oz), all with a make date of 7-1-13 or earlier.
A premier Minnesota restaurant, Butcher & The Boar, is the only restaurant in the state named by Crave Brothers Farmstead Cheese Company as a recipient of soft cheese associated with a deadly outbreak of listeriosis. Whole Foods Markets, Lunds, Byerlys, Rainbow, Kowalski’s and other grocery retailers also sold the cheese, as did restaurants in Wisconsin and Illinois. The recalled gourmet cheese has been associated with a Listeria death in Minnesota, a second Minnesota illness and individual cases of listeriosis in Illinois, Indiana and Ohio. All five people were hospitalized and one infection in a pregnant woman resulted in miscarriage.
The Centers for Disease Control and Prevention has joined the investigation by the Minnesota Department of Health into the Listeria outbreak linked to Crave Brothers Farmstead Cheeses. The company recalled three types of its cheeses on July 3, 2013 after an outbreak was announced. At least five people have been sickened in four states; one person in Minnesota has died and a woman has suffered a miscarriage.
Posted in Bacteria, CDC, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Hygiene, Illness, Laboratory, Listeria, Listeria monocytogenes, Microbiology, Miscarriage, outbreak, Pathogen, Recall
Tagged deadly outbreak, french cheeses, gourmet cheese, hilton hotel in chicago, soft cheeses
This article gives some useful information on Listeria.
RASFF – Histamine (530 mg/kg – ppm) in sardines from Tunisia in Italy
RASFF – Suspicion of Paralytic Shellfish Poisoning (PSP) toxins (2152 µg/kg – ppb) in surf clams from the United Kingdom
RASFF – Listeria monocytogenes (< 100 CFU/g) in chilled raw milk brie from France in the Netherlands
RASFF – Shigatoxin-producing Escherichia coli in frozen beef (Bos taurus) from Brazil in Germany
RASFF – Shigatoxin-producing Escherichia coli in chilled deboned bovine meat from Argentina in Italy
RASFF – Ochratoxin A (35.63 µg/kg – ppb) in black pepper from Indonesia in Poland
RASFF -Aflatoxins (B1 = 11 µg/kg – ppb) in peanuts in shell from Egypt in Slovenia
RASFF -Ochratoxin A (20.6 µg/kg – ppb) in curry powder from India, via the United Kingdom in Germany
RASFF – Aflatoxins (B1 = 23.2; Tot. = 25.4 µg/kg – ppb) in roasted and salted pistachio nuts from the United States in Germany
RASFF – Aflatoxins (B1 = 27.8; Tot. = 28.7 µg/kg – ppb) in peanut kernels from the United States, via the Netherlands in Germany
RASFF – Ochratoxin A (41.58 mg/kg – ppm) in black pepper from Indonesia in Poland
RASFF – Aflatoxins (B1 = 14; Tot. = 36 µg/kg – ppb) in dried figs from Turkey in the Netherlands
RASFF – Aflatoxins (B1 = 23 µg/kg – ppb) in groundnut kernels from China in the Netherlands
RASFF – Aflatoxins (Tot. = 13.1 / B1 = 12.9; Tot. = 57 µg/kg – ppb) in shelled almonds from the United States in Spain
RASFF – Aflatoxins (B1 = 72 / B1 = 79.3 / B1 = 32.3 / B1 = 105.9 µg/kg – ppb) in maize from Ukraine in Italy
RASFF – Aflatoxins (B1 = 28 µg/kg – ppb) in copra expeller from Indonesia, via Germany in Belgium
RASFF – Aflatoxins (B1 = 36.5 µg/kg – ppb) in copra expeller from Indonesia in Belgium
RASFF – Salmonella Brandenburg (presence /25g) and Salmonella enterica (presence /25g) in chicken meat from Brazil in Sweden
RASFF – Foodborne outbreak (Salmonella spp.) caused by eggs from Spain in France
RASFF – Salmonella Dublin (presence /25g) in frozen beef trimmings from Ireland in Sweden
RASFF -Salmonella in frozen spiced boneless skinless turkey half breasts from Brazil in the UK
RASFF – Salmonella in frozen spiced boneless skinless turkey half breasts from Brazil in the UK
RASFF – Salmonella spp. (presence /25g) in wild rocket sandwich from Italy, via the United Kingdom in Ireland
RASFF – Salmonella enteritidis (presence /25g) in frozen hens from Poland, with raw material from the Czech Republic in Poland
RASFF – Salmonella spp. (presence /25g) in maltodextrin from France in Belgium
RASFF – Salmonella in frozen poultry meat from Brazil in Spain
RASFF – Salmonella Heidelberg (presence /25g) in frozen chicken from Brazil in Spain
RASFF -Salmonella spp. (O:4,5 /25g) in dog chew from India in Germany
RASFF – Salmonella Give (presence /25g) in processed animal proteins (porc) from the Netherlands in Belgium
RASFF – Salmonella spp. (presence /25g) in dog chews from India in Germany
Posted in Bacteria, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Hygiene, Microbiology, Pathogen, RASFF, Recall, Salmonella
Tagged animal proteins, foodborne outbreak, frozen poultry, poultry meat, salmonella enterica, salmonella enteritidis
