On June 21, 2021, a case of botulism – food poisoning was registered in Melitopol- a city in Zaporizhzhia Oblast of southeastern Ukraine, according to the city health department.
The patient is a 65-year-old man who bought cold-smoked mackerel in a retail chain and consumed it himself on June 18-19, 2021.
Posted in Bacterial Toxin, Biotoxin, botulism, Clostridium botulinum, Exotoxin, food contamination, Food Hazard, Food Hygiene, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Toxin
The Kharkiv Regional Center for Disease Control and Prevention has reported 89 people, including 19 children, have been hospitalized for food poisoning.
Two patients, registered on June 22, are residents of Lugansk, who were on a business trip in the city of Kharkov and ate sushi in the Yakitoria restaurant.
It is noted that according to the results of bacteriological examination of patients, 42 people, incl. two employees of the institution, the culture of the genus Salmonella is highlighted. Pathogenic staphylococcus was found in six workers, pathogenic E. coli was isolated in one, and opportunistic pathogens were isolated in six more.
Posted in E.coli, food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, foodborne outbreak, foodbourne outbreak, outbreak, Staphylococcus aureus
Ottawa, June 25, 2021 – The food recall warning issued on June 23, 2021 has been updated to include additional product information. This additional information was identified during the Canadian Food Inspection Agency’s (CFIA) food safety investigation.
Phoenicia Group Inc. is recalling Al-Rabih brand Halva / Halawa – Plain / Traditional from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled product described below.
| Brand | Product | Size | UPC | Codes |
|---|---|---|---|---|
| Al-Rabih | Halva / Halawa – Plain / Traditional | 454 g | 7 70338 10055 9 | Lot #184 34520 Best before 01/DE/22 |
If you think you became sick from consuming a recalled product, call your doctor.
Check to see if you have the recalled product in your home. Recalled products should be thrown out or returned to the store where they were purchased.
Food contaminated with Salmonella may not look or smell spoiled but can still make you sick. Young children, pregnant women, the elderly and people with weakened immune systems may contract serious and sometimes deadly infections. Healthy people may experience short-term symptoms such as fever, headache, vomiting, nausea, abdominal cramps and diarrhea. Long-term complications may include severe arthritis.
This recall was triggered by 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.
There have been no reported illnesses associated with the consumption of this product.
Printer ready version of photos
Ottawa, June 25, 2021 – Save-On-Foods LP is recalling Dole brand Fresh Packed Blueberries from the marketplace due to possible Cyclospora contamination. Consumers should not consume the recalled products described below.
| Brand | Product | Size | UPC | Codes |
|---|---|---|---|---|
| Dole | Fresh Packed Blueberries | 170 g | 0 71430 01150 8 | 14632 15032 15046 15646 15648 |
| Dole | Fresh Packed Blueberries | 510 g | 0 71430 01154 6 | 14632 14732 15032 15046 15232 15446 15432 15646 15648 |
| Dole | Fresh Packed Blueberries | 1 pint | 0 71430 01151 5 | 15032 15046 15132 15148 15146 15232 15332 15646 15648 |
If you think you became sick from consuming a recalled product, call your doctor.
Check to see if you have the recalled products in your home. Recalled products should be thrown out or returned to the store where they were purchased.
Food contaminated with Cyclospora may not look or smell spoiled but can still make you sick. People infected with Cyclospora can experience a wide range of symptoms, including watery diarrhea, stomach cramps, and nausea. Some people do not get sick at all, while others suffer from a severe upset stomach. Few people get seriously ill.
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 products from the marketplace.
There have been no reported illnesses associated with the consumption of these products.
Printer ready version of photos
The study showed that roughly half of human infections belong to genetic clusters, almost one third of clinical isolates match a chicken source, and most large clusters can be linked to poultry by WGS.
Researchers hope the knowledge and awareness raised will lead to a decrease in the Danish chicken-associated cases of campylobacteriosis in coming years.
Denmark had 5,389 cases in 2019 and 33 percent of conventional chicken meat samples were positive for Campylobacter at slaughter. One third of infections are estimated to be travel-related.
Typing-based surveillance of Campylobacter infections in 2019 enabled detection of large clusters and matched them to retail chicken isolates to react to outbreaks. Surveillance was also able to detect prolonged or reappearing outbreaks to help earlier interventions, according to the study published in the journal Eurosurveillance.
Spore-forming bacteria are a major concern for the food industry as they cause both spoilage and food safety issues. Moreover, as they are more resistant than vegetative cells, their removal from the food processing environment may be difficult to achieve. This study investigated the efficacy of the ten most commonly used disinfectant agents (assigned 1–10), used at the recommended concentrations in the meat industry, for their ability to eliminate Clostridium sporogenes and Clostridioides difficile spores. Test-tube based suspension assays suggested that disinfectants 2 (10% v/v preparation of a mixture of hydrogen peroxide (10–30%), acetic acid (1–10%) and peracetic acid (1–10%)), 7 (4% w/v preparation of a mixture of peroxymonosulphate (30–50%), sulphamic acid (1–10%) and troclosene sodium (1–10%)) and 10 (2% v/v preparation of a mixture of glutaraldehyde (10–30%), benzalkonium chloride (1–10%)) were the most effective formulations. D-values for these ranged from 2.1 to 8.4 min at 20 °C for the target spores. Based on these findings, it is recommended that these disinfectants are used to control Clostridium spores in the meat plant environment. View Full-Text
Listeria monocytogenes is an increasing food safety concern throughout the produce supply chain as it has been linked to produce associated outbreaks and recalls. To our knowledge, this is the first systematic literature review to investigate Listeria species and L. monocytogenes prevalence, persistence, and diversity at each stage along the supply chain. This review identified 64 articles of 4863 candidate articles obtained from four Boolean search queries in six databases. Included studies examined naturally detected/isolated Listeria species and L. monocytogenes in fresh produce-related environments, and/or from past fresh produce associated outbreaks or from produce directly. Listeria species and L. monocytogenes were detected in each stage of the fresh produce supply chain. The greatest prevalence of Listeria species was observed in natural environments and outdoor production, with prevalence generally decreasing with each progression of the supply chain (e.g., packinghouse to distribution to retail). L. monocytogenes prevalence ranged from 61.1% to not detected (0.00%) across the entire supply chain for included studies. Listeria persistence and diversity were also investigated more in natural, production, and processing environments, compared to other supply chain environments (e.g., retail). Data gaps were identified for future produce safety research, for example, in the transportation and distribution center environment.
Posted in food bourne outbreak, food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Testing, foodborne outbreak, foodbourne outbreak, Listeria, Listeria monocytogenes, outbreak, Research
On May 12, 2021, The Washington State Department of Health (DOH) announced a multi-county outbreak of E. coli O157:H7 that began as a Public Health-Seattle & King County investigation involving several children with E. coli. The outbreak is linked to Pure Eire Dairy yogurt also sold as PCC Community Market brand yogurt.
Update 6/23/21: One new case from Arizona has been identified who was infected with the outbreak strain of E. coli O157:H7. This brings the total number of outbreak-associated cases to 17. All three of the Arizona cases are considered secondary infections.
Update 6/17/21: One new child case has been identified who was infected with the outbreak strain of E. coli O157:H7 and was hospitalized for their illness. This brings the total number of outbreak-associated cases to 16.
The two Arizona cases infected by the outbreak strain of E. coli O157 did not consume PCC or Pure Eire brand yogurt.
DOH is reporting confirmed cases infected with bacteria that have been genetically linked. Local health jurisdictions may report higher numbers for their counties that include cases still under investigation and may provide additional detail on their cases.
Case information will be updated twice a week, as new information is available.
Last updated 6/23/21 at 7:07 p.m.
| Statewide total |
Cases |
| Confirmed cases – updated 6/23/21 |
17 |
| Hospitalized – updated 6/17/21 |
10 |
| Developed hemolytic uremic syndrome (HUS) |
4 |
| Died |
0 |
Posted in E.coli, food bourne outbreak, food contamination, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, foodborne outbreak, foodbourne outbreak, outbreak, STEC, STEC E.coli
| Lot | Dated | |
|---|---|---|
| 111310026 | Use-by date 06/12/2021 | |
| 111310026 | Use-by date 06/15/2021 | |
Presence of Listeria monocytogenes
People who may have this product are asked not to consume it and to return it to the point of sale where it was purchased.
People who have consumed this product and who present with fever, isolated or accompanied by headaches, are invited to consult their attending physician, notifying him of this consumption.
Pregnant women should pay special attention to these symptoms, as well as immunocompromised people and the elderly. These symptoms may suggest listeriosis, a disease that can be serious and can take up to eight weeks to incubate.
▸ Names of models or references
…
▸ Barcode
0203923022764
▸ Lot
1 11250207
▸ DLC – DDM
05/21/2021
▸ Packaging
sold in trays
▸ Start date / End of marketing
From 05/17/2021 to 05/20/2021
▸ Health mark
…
▸ Geographical area of sales throughout
France
▸
U express distributors
▸ Consumer service contact
0475220487
▸ Source
SAINT PIERRE U express Die
