In Schuyler County, New York, a Dunkin Donuts hepatitis A employee worked while infectious, according to a press release by the Chemung County Health Department. An investigation has been launched because that person worked at two area Dunkin Donuts locations.
Shenandoah Growers has recalled 3,240 units of fresh-cut, packaged organic basil because it may be contaminated with the parasite cyclospora.
The problem was found when a sample of the basil, which was imported from Columbia, was found to contain the parasite during a Food and Drug Administration routine test. No illnesses have been reported.
The Food Standards Agency (FSA) along with Food Standards Scotland (FSS) and Public Health England (PHE), Public Health Scotland and Public Health Wales are reminding people once again to take care when handling and cooking frozen raw breaded chicken products at home, such as nuggets, goujons, dippers, poppers and kievs
This comes as we issued two further product recalls of products linked to two ongoing outbreaks of Salmonella Enteritidis (a food poisoning bug).
An investigation is ongoing into two particular strains of Salmonella linked to frozen raw breaded chicken products. We saw an increase in salmonellosis cases caused by these strains of Salmonella throughout 2020. Control measures were put in place, businesses undertook product recalls and the FSA published alert notifications. We also issued precautionary advice to consumers in October 2020. Given the long shelf life of these products and the fact that we continue to receive reports of disease caused by these Salmonella strains, we are reminding the public again about the importance of cooking and handling frozen breaded chicken products.
Colin Sullivan, Chief Operating Officer, FSA said:
‘Our advice is to always take care when storing, handling and cooking these types of frozen breaded chicken products to help reduce the risk of food poisoning to you and your family.’
‘You should always check the cooking instructions on food packaging, as different brands of the same product might have different instructions. Cooking food at the right temperature and for the correct length of time will ensure that any harmful bacteria are killed.’
Saheer Gharbia, Head of the Gastrointestinal Pathogens Unit of PHE’s National Infection Service, said:
‘Cases continue to be reported, albeit at lower levels than last year, following the control measures taken to date.
‘Salmonella generally causes a mild illness, although vulnerable groups like children under five years, the elderly, and those with weakened immune systems may experience more severe illness and may require hospitalisation. Symptoms of a Salmonella infection include diarrhoea, stomach cramps and sometimes vomiting and fever. Anyone who is concerned about symptoms should contact their GP or out of hours service in the first instance.’
Further information on Salmonella and food poisoning can be found on the NHS Choices website (Opens in a new window).
Top food hygiene tips:
Salmonella is a common bacteria that can cause food poisoning. Salmonella can be found in raw meat (processed and unprocessed), undercooked poultry and unpasteurised milk. Inadequate cooking and cross-contamination in the kitchen during food preparation can lead to Salmonellosis.
The following recalls are linked to this Salmonella outbreak:
Find out more about salmonella and how to avoid salmonella infection
From January 2020 there have been 480 cases of Salmonellosis caused by two strains of Salmonella Enteritidis and linked to consumption of frozen, raw, breaded chicken products.
Posted in food contamination, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, fsa, microbial contamination, Microbiology, Salmonella, Salmonella in Chicken
There is low awareness of Campylobacter and its impact despite it being the main cause of food poisoning in the UK, according to a project on how people perceive food-related risks.
Results come from a survey by Kantar Public and analysis at the Food Standards Agency (FSA). The study was online and had 1,194 participants in March 2017 but results were only published this month.
The objective was to improve the FSA’s understanding of consumer perceptions on food risk. This could help develop the targeting, messaging and effectiveness of communication with the public, researchers said.
Consumer risk perception on 17 topics identified by FSA and Food Standards Scotland (FSS) including E. coli O157, food allergens, chemicals in food, Campylobacter, norovirus, pesticides, and radioactivity in food were measured.
Posted in Campylobacter, E.coli O157, E.coli O157:H7, food contamination, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Safety, Food Testing, Food Toxin, Norovirus, Research
Outbreaks of Listeria monocytogenes (L. monocytogenes) infections have historically been associated with contaminated deli meats, but recent outbreaks have been linked to produce. To date, avocados have not been identified as the source of any outbreaks of L. monocytogenes infections in the United States, but avocado samples have yielded strains that were closely related genetically to clinical L. monocytogenes isolates. To determine whether avocados have been a source of listeriosis, we conducted a retrospective review of epidemiological data for clinical isolates that were genetically related to isolates from avocados. Using a national database, we identified clusters containing clinical and at least one avocado isolate. We then selected clusters based upon isolation dates, cluster and composition size, and available food history data. For each cluster, we assessed whether (1) avocado consumption was higher among case-patients in the cluster than among those with sporadic illnesses, and (2) whether the only food isolates within the cluster were from avocados. If both conditions were met, the link was considered “likely,” if one condition was met the link was considered “possible,” and if neither condition was met evidence was “limited.” Five of fifteen clusters met criteria for assessment. Of these, two were classified as having “limited” evidence for a link to avocados, two as “possible,” and one as “likely.” For the cluster considered “likely”, avocado consumption was significantly higher among case-patients in the cluster compared to sporadic illnesses (Odds ratio: 8.5, 95% CI 1.5-86.5). We identified three clusters that were likely or possibly linked to avocados, suggesting avocados could be a source of listeriosis in the United States. Messaging on safe handling might be warranted for groups at higher risk, but further research is first needed to better characterize the ecology of pathogens on avocados and likelihood of internalization of L. monocytogenes.
Posted in food contamination, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Listeria, Listeria monocytogenes, Research
The German Federal Institute for Risk Assessment (BfR) and the Moroccan Food Safety Authority (ONSSA) agree on close cooperation
Food and feed must also be safe along global and increasingly complex commodity chains. With a volume of 3.6 billion euros, Morocco is an important trading partner for Germany in North Africa. Against this background, the German Federal Institute for Risk Assessment (BfR) has signed a Memorandum of Understanding with the Moroccan Food Safety Authority (ONSSA). The aim is to strengthen cooperation between the two authorities through a continuous partnership dialogue in consumer health protection “The focal points of the future alliance are the risk assessment of plant protection products and risk communication, especially in connection with foodborne disease outbreaks”, says BfR President Professor Dr. Dr. Andreas Hensel. This project also implements the Africa concept of the Federal Ministry of Food and Agriculture (BMEL).
In view of the liberalisation of global trade, it is, in the view of the BfR, indispensable in the sense of consumer health protection that the risk assessment of foodstuffs is harmonised and standardised internationally. In this context, cooperation with the countries of the European Neighbourhood Policy, to which Morocco belongs, is also increasingly important. Therefore, the Memorandum of Understanding with Morocco is an important milestone.
For the first time, BfR and ONSSA worked together with the BMEL and the Federal Office of Consumer Protection and Food Safety (BVL) from 2015 to 2018 in the project “Control of plant protection products, fertilisers and growing media”. Since then, contact has grown continuously through mutual visits by experts and discussions at management level.
The Moroccan Food Safety Authority (ONSSA) is a scientific body under the Moroccan Ministry of Agriculture, Fisheries, Rural Development, Water and Forests. It works on behalf of the Moroccan government for consumer protection and in the field of animal and plant health. Within this framework, the ONSSA is also responsible for the risk management of food and feed.
About the BfR
The Public Health Agency of Canada (PHAC) reports investigating an outbreak of Salmonella infections infections involving Newfoundland and Labrador, and Nova Scotia.
As of February 18, 2021, there have been 57 laboratory-confirmed cases of Salmonella Enteritidis illness investigated in the following provinces: Newfoundland and Labrador (25), and Nova Scotia (32). Individuals became sick between late October 2020 and late January 2021. Nineteen individuals have been hospitalized. No deaths have been reported.
Based on the investigation findings to date, exposure to eggs has been identified as a likely source of the outbreak. Many of the individuals who became sick reported consuming, preparing, cooking and baking at home with eggs. Some individuals reported exposure to eggs at an institution (including nursing homes and hospitals) where they resided or worked before becoming ill.
Posted in 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 recall, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, outbreak, Salmonella in Eggs
Finartes Recall nv
Products: Ringworst & Droge worst (dry sausages) of Vleeswaren cd brand.
Problem: Possible presence of Listeria monocytogenes.
In agreement with the AFSCA, Finartes is withdrawing the “Ringworst” and “Droge worst” dry sausages from sale and is recalling them to consumers because of the possible presence of Listeria monocytogenes.
Finartes asks its customers not to consume these products and to bring them back to the point of sale where they were purchased.
Product description
– Product name: Ringworst – droge worst
– Brand: Vleeswaren cd
– Use by date (DLC) (“To be consumed until”): 03/30/2021
– Lot number: 21041
– Sales period : from 3/02/2021 to 9/02/2021
– Type of packaging: plastic packaging in a protective atmosphere
– Weight: Ringworst 245 grams (1 piece) – worst droge 245 grams (5 pieces)
The product was sold via:
– DB-center nv – Sint-Andreaslaan 20, 8730 Beernem.
– Vandewoestyne bvba – Veldestraat 86, 9850 Merendree.
For any further information , contact:
Cederik Decorte
info@finartes.be
Posted in afsca, food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Uncategorized
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12/23/2020 |
11 |
Not Yet Identified |
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1/13/2021 |
10 |
Salmonella Miami |
Not Yet Identified |
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2/17/2021 |
14 |
E. coli O157:H7 |
Not Yet Identified |
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2/17/2021 |
15 |
Hispanic-style fresh and soft cheese |
Posted in CORE Investigation Table, E.coli O157, E.coli O157:H7, FDA, food bourne outbreak, food contamination, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, foodborne outbreak, foodbourne outbreak, Listeria, Listeria monocytogenes, outbreak, Research, Salmonella, Uncategorized
An El Abuelito Cheese Listeria warning letter was sent to the company by the FDA in June, 2020. This is the brand that may be associated with the current Listeria monocytogenes outbreak linked to Hispanic-style soft and fresh cheeses that has sickened seven people in four states, according to testing conducted by the Connecticut Department of Health.
