Category Archives: Food Hygiene

Denmark Recall – Lollo Rosso Lettuce – Salmonella

Posted on January 3, 2013 by | Leave a comment

RASFF – Salmonella in Lollo Rosso Lettuce in Germany sourced in Denmark

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Posted in Bacteria, Food Hygiene, Food Inspections, Food Safety, Food Safety Alert, Microbiology, Pathogen, RASFF, Recall, Salmonella

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UK – HPA Norovirus Update

Posted on January 3, 2013 by | Leave a comment

HPAnorovirus-2(1)

Latest figures from the Health Protection Agency (HPA) show there have been 3,877 laboratory confirmed cases of norovirus this season (from week 27 to week 51 2012). The latest figures are 72 per cent higher than the number of cases reported at this point last year, when there were 2,255 cases.

During the Christmas period there is typically a drop in the number of laboratory reports. In previous norovirus seasons the general trend is that cases increase in the New Year and we expect to see cases rise again over the next few weeks.

During the two weeks up to 30 December there were 29 hospital outbreaks reported, compared to 70 in the previous fortnight, bringing the total of outbreaks for the season to 590.

Cases of norovirus have risen earlier than expected this winter season and this is a trend that has been seen across Europe and other parts of the world. It has not yet been determined why this has been the case and activity varies significantly from year to year.

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Posted in Food Hygiene, Food Illness, Food Inspections, Food Poisoning, Food Safety, Food Standards Agency, Food Virus, Foodborne Illness, HPA, Microbiology, Norovirus, Pathogen, Virus

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Hong Kong – Recall Bean Curd High Levels Bacillus cereus

Posted on January 2, 2013 by | Leave a comment

Center for Food SafetyiStock_000008493122Small

The Centre for Food Safety (CFS) today (December 31) advised people not to
consume a kind of bottled fermented bean curd cubes imported from China which might have been contaminated with Bacillus cereus, a pathogen. The trade should immediately stop selling or using the product.

“A sample of bottled fermented bean curd cubes was collected at a food distributor for testing under the regular Food Surveillance Programme. The test result showed that the sample contained Bacillus cereus at an excessive level of 130,000 per gram,” a CFS spokesman said.

“According to the ‘Microbiological Guidelines for Ready-to-eat Food’, it is potentially hazardous to the health of consumers if 100,000 or more of Bacillus cereus per gram of food is detected,” he added.

Product details of the unsatisfactory sample are as
follows:

Product name: Shui Kou Preserved Bean Curd (Chilli)
(350 grams per bottle)
Best before date: December 30, 2013
Place of origin: Guangdong Province

Bacillus cereus is commonly found in the environment.
Unhygienic conditions in food processing and storage may give rise to its
growth. Consuming food contaminated with excessive Bacillus cereus may cause gastrointestinal upset such as vomiting and diarrhoea.

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Posted in Bacillus, Bacillus cereus, Bacteria, Food Hygiene, Food Inspections, Food Safety, Food Safety Alert, Food Testing, Microbiology, Pathogen, Recall

European Alerts – Listeria in Cheese in Switzerland and Luxembourg

Posted on January 2, 2013 by | Leave a comment

Switzerland – Listeria in Sheeps Cheese

A sheep’s milk cheese sold in Western Switzerland by Migros contains bacteria like Listeria. . It is dangerous to health and should not be consumed, warns the Federal Office of Public Health (BAG).

Type bacteria Listeria were found in sheep’s cheese mini-Jussac bricks manufactured in France and sold in western Switzerland by Migros. The Federal Office of Public Health (BAG) recommend to the public not to consume it.

Luxembourg

Following the detection of Listeria monocytogenes in certain lots of cheese, and as a precaution, the company JUSSAC OF CHEESE is withdrawing the sale and recalling of the consumption of these whole cheeses.

The products covered by these measures were traded between 31 October 2012 and December 26, 2012.

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Posted in Bacteria, Food Hygiene, Food Inspections, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes, Microbiology, Pathogen, Recall

USA – 10 Largest Food Poisoning Outbreaks 2012

Posted on January 2, 2013 by | Leave a comment

Food Poisoning BulletinEcoli Istock

The 10 largest multi-state food poisoning outbreaks of 2012 poisoned 1,071 people in 45 states. Various strains of just three pathogens- Salmonella, E.coli and  Listeria were the cause of the 10 largest multi-state foodborne illness outbreaks, based on the total number of people sickened.  Six of them were caused by Salmonella, three by E.coli and one by Listeria. These dangerous bacteria  made their way into unsuspecting consumers through a variety of food sources including  meat, cheese, fish, peanut butter, fruit and vegetables.

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Posted in Bacteria, E.coli, E.coli O157, FDA, Food Hygiene, Food Illness, Food Inspections, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, Hygiene, Illness, Listeria, Listeria monocytogenes, Microbiology, outbreak, Pathogen, Research

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USA – FDA – Recall Cold Smoked Salmon – Listeria monocytogenes

Posted on January 2, 2013 by | Leave a comment

FDA

Potential Listeria-positive products have been identified and we can
confirm that Delifish S.A. has issued a voluntary recall of cold smoked salmon
products potentially containing Listeria monocytogenes placed on the
market in the USA produced from lots 249 through 291, manufactured between
September 5 2012 and October 17, 2012. There have been no complaints or
illnesses reported. Listeria monocytogenes is an organism which can
cause serious and sometimes fatal infections in young children, frail or elderly
people, and others with weakened immune systems. Although healthy individuals
may suffer only short-term symptoms such as high fever, severe headache,
stiffness, nausea, abdominal pain and diarrhea, listeria infection can
cause miscarriages and stillbirths among pregnant women.

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Posted in Bacteria, Eurofins Laboratories, FDA, Food Hygiene, Food Inspections, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes, Methods, Microbiology, Pathogen, Recall

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Research- New Listeria Strains Discovered from the US Canteloupe Outrbreak 2011

Posted on December 31, 2012 by | 2 comments

Food Safety Newscatalopue

After analyzing four of the five types of Listeria implicated in last year’s deadly cantaloupe outbreak, scientists have discovered that a new outbreak strain was among those that contributed to the nearly 150 illnesses and 33 deaths caused by contaminated melons.

The researchers, an international team of government and university scientists, also compared the strains involved in the 2011 outbreak to those that had caused other outbreaks or been collected from other food facilities. By doing this, they identified two new sets of “epidemic clones” –  strains isolated in different times and places that appear to have common ancestors.

Only five epidemic clones, or ECs, of Listeria had been identified prior to this study, which raises that number to seven.

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Posted in Bacteria, Eurofins Laboratories, Food Hygiene, Food Illness, Food Inspections, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, Hygiene, Illness, Listeria, Listeria monocytogenes, Methods, Microbiology, outbreak, Pathogen, Research

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Research – Hot Water and Chlorine Treatments – Bean Sprout

Posted on December 31, 2012 by | Leave a comment

Science DirectEurofins

Abstract

The majority of bean sprout-related outbreaks have been associated with Escherichia coli O157:H7 and Salmonella, and an effective method to inactivate these organisms on seeds prior to sprouting is important to avoid foodborne pathogen diseases. We have previously tested treatment with a combination of hot water and chlorine, and a high bactericidal effect without decreases in the germination ratio was observed on mung bean seeds produced in China. To evaluate the versatility of this treatment, the present study confirmed whether our disinfection treatment can be applied to mung bean seeds produced in another country (Myanmar). A more than 5.0 log CFU/g reduction of E. coli O157:H7 was achieved when the mung bean seeds were treated with hot water at 85 °C for 10–40 s, followed by soaking in a 2000 ppm chlorine solution for 2 h; the hot water treatment at 85 °C for 40 s followed by the chlorine treatment completely eliminated E. coli O157:H7 from the mung bean seeds. Additionally, a more than 5.0 log CFU/g reduction was obtained for Salmonella after the hot water treatment at 85 °C followed by the chlorine treatment. These treatments did not significantly affect the viability and germination of the mung bean seeds, and a sufficient yield for commercial uses was obtained.

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Posted in Bacteria, E.coli, E.coli O104, E.coli O157, EHEC, Eurofins Laboratories, Food Hygiene, Food Inspections, Food Safety, Food Technology, Food Testing, Hygiene, Methods, Microbiology, Pathogen, Recall

USA – Leftover Food Storage Tips Chart

Posted on December 31, 2012 by | Leave a comment

Food Safety.gov

These short but safe time limits for home-refrigerated foods will keep them from
spoiling or becoming dangerous to eat. The guidelines for freezer storage are
for quality only. Frozen foods remain safe indefinitely.

Food Safety.gov Egg Products

Egg Safety Information

USDA Tips on Thawing and Re-Heating

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Posted in Bacteria, Food Hygiene, Food Inspections, Food Safety, Food Testing, Foodborne Illness, Methods, Microbiology, Research

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USA – Norovirus Updates

Posted on December 31, 2012 by | Leave a comment

Food Poisoning BulletinNorovirus

A suspected norovirus outbreak has been declared at the Stateville Correctional Facility in Illinois. Illinois Department of Corrections spokesperson Melaney Arnold told Food Poisoning Bulletin that approximately 144 inmates reported becoming ill after Christmas. No patients have been hospitalized.  Food testing is underway to try to determine the source of the outbreak.

The Department of Corrections and the Illinois Department of Public Health are working on the outbreak investigation and control efforts. Samples have been sent to the state laboratory, and public health officials are waiting for results.

CalCoast

A new strain of a stomach virus has caused at least three outbreaks in San Luis Obispo County within the past month, according to local health officials.

All three outbreaks, two of which occurred in restaurants and one in a long-term care facility, were caused from a new strain of the Norovirus from Australia, GII strain. Symptoms include nausea, vomiting, diarrhea, fever and body aches.

The highly contagious virus is spread through contact with infected people, consuming infected foods or touching infected surfaces. Health officials are asking those who are infected to stay home as they are still contagious for a time after symptoms have subsided.

Each Year Norovirus infections cause an estimated 21 million illnesses in the United States, and 70,000 hospitalizations.

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Posted in Food Hygiene, Food Illness, Food Inspections, Food Poisoning, Food Safety, Food Testing, Food Virus, Microbiology, Norovirus, Pathogen, Virus

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