You know the symptoms well enough. The clammy chill that washes over your body, the clenching in your stomach and then, finally, the dash to the bathroom, possibly accompanied by a split-second decision about which part of your body to aim at the toilet first.
But what’s happening inside your body when you have food poisoning?
Research published today has given us a slightly clearer idea, at least for one type of bacteria.
A team from the Australian National University looked at the way the body responds to the bacteria Bacillus cereus, which can cause food poisoning and sometimes lead to serious infections elsewhere in the body, including sepsis, pneumonia and meningitis.
They found a toxin secreted by the bacteria binds directly to cells in the human body and punches holes in the cells to kill them, triggering an immune response.
Posted in Bacillus, Bacillus cereus, Bacteria, bacterial contamination, Food Illness, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, Food Safety, Food Testing, Food Toxin, Uncategorized
On Nov. 20, the U.S. Food and Drug Administration and the Centers for Disease Control and Prevention warned the American public of a multi-state outbreak of E. coli O157:H7 linked to romaine lettuce and advised against eating any romaine lettuce on the market at that time. The FDA then worked quickly with romaine producers and distributors who voluntarily withdrew the product from the market to help contain this new outbreak. This was an especially important step in advance of the Thanksgiving holiday. At the same time, we immediately launched a broad traceback investigation to determine the source of this outbreak.
We have new results to report from this investigation tracing the source of the contamination to at least one specific farm. Based on these and other new findings, we’re updating our recommendations for the romaine lettuce industry and consumers.
Shortly after our initial public warning, our traceback investigation was able to narrow down the scope of implicated product. Based on these initial findings, we immediately issued an updated public warning to consumers to avoid consuming romaine lettuce specifically from Monterey, San Benito, San Luis Obispo, Santa Barbara, Santa Cruz and Ventura counties in California. This information about the implicated regions helped consumers avoid potentially affected product. The information was provided in conjunction with a voluntary agreement that we reached with industry to provide more specific labeling information on the origin and harvest date of romaine lettuce as it was shipped to the market.
Posted in E.coli, E.coli O157, E.coli O157:H7, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Uncategorized
Times Now News
Vijaywada: Research scholars from Sri Venkateshwara Veterinary University found that the catla fish being sold in the market is polluted by superbugs that can cause several health problems ranging from simple fever, vomiting and abdominal pain to serious issues like cholera, blood stream infection and septic shock.
According to a report in The Times of India, 15 different species of the bacterium Vibrio, including Vibrio cholerae, the bacterium responsible for cholera outburst, were identified in the fish. These bacteria are being called as superbugs because they are resistant to various potent antibiotics.
The superbugs were found in catla fish, a commercially popular freshwater fish variety. Yet the researchers fear that other species of fish might also get polluted by superbugs if they are caught from the contaminated water bodies.
T Srinivasa Rao, one of the researchers, told TOI that though proper and prolonged cooking can help get rid of the superbugs, their antimicrobial resistance is a matter of concern.
Posted in food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Uncategorized, Vibrio, Vibrio cholera
Dorset has been ranked as the third highest hotspot for E.coli in the country, according to research by chemist-4-u.com.Between September 2017 and September 2018, 733 cases of E.coli were recorded by the NHS Dorset Clinical Commissioning Group (CCG).
Birmingham and Solihull CCG recorded the highest number of cases with 987, followed by Northern, Eastern and Weston Devon CCG in second with 781 recorded cases.
E.coli is a type of bacteria common in human and animal intestines, and forms part of the bacteria that exist in the bowel.Symptoms of E.coli include stomach cramps, diarrhoea, blood in diarrhoea, and occasionally a fever.
There are a number of different types of E.coli and, while the majority are harmless, some can cause serious food poisoning and serious infection.
In October, two children from the same family died after contracting E.coli. The pair died from a complication of E.coli called hemolytic uremic syndrome (HUS) which affects the kidneys.
The bacteria appears to be on the rise. 3791 cases were recorded in the 12 months to September this year across 195 CCGs in England, compared with 3535 during the same period the year before.
Posted in E.coli, E.coli O157, E.coli O157:H7, food contamination, food death, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Uncategorized
Food Poison Journal
An additional 87 ill people from 16 states were included in this investigation since the last update on November 15, 2018. States with newly reported illnesses include: Michigan, Mississippi, and West Virginia.As of December 12, 2018, 333 people infected with the outbreak strain of Salmonella Newport have been reported from 28 states.Illnesses started on dates ranging from August 5, 2018 to November 9, 2018.
91 people have been hospitalised. No deaths have been reported.
Posted in food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Salmonella, Uncategorized
Food Poisoning Bulletin
A worker at the Applebee’s restaurant at 1525 West Lexington Avenue in Winchester, New York has been diagnosed with hepatitis A, according to a public health advisory posted by the Clark County Health Department. That person worked there from November 14 through November 25, 2018.
That means it is too late to get a hepatitis A or immune globulin vaccination, since the shot is only effective if given within two weeks of exposure. If you ate food or drank beverages there during that time period, all you can do is monitor yourself for the symptoms of hepatitis A.
Those symptoms include dark urine, lethargy, clay-colored stools, fever, loss of appetite, weight loss, stomach pain, nausea, and jaundice, which is yellowing of the eyes and skin. These symptoms can appear anywhere from two weeks to 50 days after exposure.
Posted in food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Safety, Food Safety Alert, Food Technology, Hepatitis A, Uncategorized
The number of people sick from Salmonella in reblochons, a type of raw milk cheese specific to the Savoy region of the Alps in France, has risen from 14 to 83.
Public Health France first withdrew the reblochons on Nov. 24, 2018.
Of the 83 people identified so far, 65 were able to be interviewed by the ARS Auvergne-Rhône-Alpes and Public Health France about their symptoms and their food consumption before the onset of symptoms. Symptoms range from 16/09 to 19/11, with a peak in week 40 (from 1st to 07/10/2018). Fifteen people were hospitalized for their salmonellosis: they are now out and are well; no deaths have been reported. Consumption of reblochon with raw milk before the onset of symptoms is reported by 80% of the cases confirmed by the CNR and interviewed.
Posted in food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Raw Milk, raw milk cheese, Salmonella, Uncategorized