Category Archives: Food Illness

UK – Salmonella pork scratching outbreak sickens 500

Posted on November 19, 2021 by | Leave a comment

Food Safety News

More than 500 people in the United Kingdom have been affected by a Salmonella outbreak linked to pork scratching products.

There were 534 sick people as of late October with the majority falling ill since June. The first patient was in September 2020 and the peak was 80 cases reported in one week.

Slightly more than half are male with an age range of 0 to 92 years old and a median of 54. A dozen were admitted to hospital but this information is only available for 35 people. The majority of those sick are in England but some patients live in Wales, Scotland and Northern Ireland.

Whole genome sequencing identified the genetically similar Salmonella Infantis cases. It is thought to be the largest outbreak of this Salmonella type ever reported in Europe.

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Posted in food bourne outbreak, food contamination, food handler, 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

USA – Starbucks Hepatitis A

Posted on November 19, 2021 by | Leave a comment

Food Poisoning Bulletin

The Camden County Health Department has been notified by a health care provider that a food handler employed at a Starbucks at 1490 Blackwood Clementon Road in Gloucester Township tested positive for hepatitis A and worked through the infectious period.

On Wednesday, Nov. 17, the Department of Health was notified that a patient tested positive for hepatitis A and an investigation was instantly commissioned. Members of the Food Surveillance Unit visited the store on Wednesday and conducted an inspection, which showed no evidence of food safety violations. Based on the ongoing investigation the store was closed for operation and was not reopened until all the employees were vaccinated.

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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, Food Testing, Food Virus, Hepatitis A, Virus

USA – Salmonella Serotypes Associated with Illnesses after Thanksgiving Holiday, United States, 1998–2018

Posted on November 19, 2021 by | Leave a comment

CDC

Food Poisoning Salmonella

Abstract

We sought to determine which Salmonella serotypes cause illness related to the Thanksgiving holiday in the United States and to foods disproportionately eaten then (e.g., turkey). Using routine surveillance for 1998–2018 and a case-crossover design, we found serotype Reading to be most strongly associated with Thanksgiving.

Thanksgiving, celebrated annually in the United States on the fourth Thursday of November, often brings together family and friends who eat specific traditional foods, such as mashed potatoes, cranberry sauce, and pumpkin pie; the most prominent food eaten is turkey (1). In 2017, ≈45 million turkeys were produced for Thanksgiving, ≈18% of annual production (2). Turkey is popular across regions, races, sexes, and generations; 88% of person in the United States report eating turkey during their Thanksgiving meal (1,3,4).

Foodborne Salmonella infections cause substantial illness and death in the United States: an estimated1 million cases, 20,000 hospitalizations, and 400 deaths occur annually (5). Typical illness consists of diarrhea, fever, and abdominal pain lasting 3–7 days; only a minority of persons seek health care. Incubation typically ranges from 6 hours to 6 days (5). Salmonella outbreaks caused by serotypes Hadar and Saint Paul have been most commonly attributed to turkey, and serotypes Enteritidis, Heidelberg, and Typhimurium have been frequent causes of turkey-associated outbreaks (6). During 2015‒2020, Reading and Hadar were the serotypes most often isolated from turkeys (7); less is known about which serotypes cause turkey-associated sporadic Salmonella infections. We aimed to determine which Salmonella serotypes cause sporadic enteric infections after the Thanksgiving holiday and are most likely related to foods disproportionately eaten then, particularly turkey.

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Posted in food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, outbreak, Research, Salmonella

Australia – Australians warned not to become complacent about food poisoning

Posted on November 18, 2021 by | Leave a comment

Food Safety News

The Food Safety Information Council (FSIC) has urged consumers not to become complacent about food poisoning.

The message comes as part of Australian Food Safety Week which runs from Nov. 13 to 20. The focus is on food safety in emergency situations and how understanding the hazards and preparing for them can help reduce risks associated with foodborne illness and contamination.

Each year, there are an estimated 4.1 million cases of food poisoning in the country which result in 31,920 hospitalizations, 86 deaths and a million visits to doctors.

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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, Food Temperature Abuse, Food Testing, Research

Denmark – Listeria outbreak has sickened 9 in Denmark

Posted on November 17, 2021 by | Leave a comment

Food Safety News

Danish officials are investigating a years-long outbreak of Listeria infections that has affected nine people from 2018 through this month.

The Statens Serum Institut (SSI), Danish Veterinary and Food Administration (Fødevarestyrelsen) and DTU Food Institute are trying to find the source of the infections.

The same type of Listeria monocytogenes has been found in nine people from late 2018 to November 2021. The four patients this year have all only recently become ill. Two people fell sick in both 2018 and 2019 and one case was recorded in 2020.

Among those sick are seven women aged from 35 to 95 years old and two children younger than age 5. They live all over the country. All nine Danish patients have been hospitalized but there have not been any deaths.

Whole genome sequencing (WGS) showed samples from outbreak patients to be closely related, which means it is likely they came from the same source.

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Posted in food bourne outbreak, food contamination, food handler, 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, Listeria, Listeria monocytogenes, outbreak, WGS, Whole Genomic Sequencing

USA – Outbreak Investigation of E. Coli O157:H7 – Spinach (November 2021)

Posted on November 17, 2021 by | Leave a comment

FDA

Outbreak Investigation of E. Coli O157:H7 in Spinach (November 2021): Sample Image of Josie's Organics Baby Spinach

The FDA and CDC, in collaboration with state and local partners, are investigating illnesses in a multistate outbreak of E. coli O157:H7. According to the CDC, as of November 15, 2021, 10 people infected with the outbreak strain of E. coli O157:H7 have been reported from 7 states. Illnesses started on dates ranging from October 15 to October 27, 2021. Five people in this outbreak report eating spinach in the week before becoming sick and one person reported Josie’s Organics brand.

On November 15, 2021, the Minnesota Department of Agriculture reported that, as part of this outbreak investigation, a sample of Josie’s Organics Baby Spinach collected from the home of an ill person tested positive for E. coli O157:H7. This sample had a “Best If Used By” date of October 23, 2021 and is undergoing Whole Genome Sequencing (WGS) analysis to determine if the strain of E. coli O157:H7 present in the product sample matches the outbreak strain.

As WGS analysis of the sample is underway, FDA is tracing back the supply of the baby spinach in the positive product sample. Thus far, FDA has traced supply chains for this product back to a small number of farms in two different geographic regions and is deploying investigators along the supply chains of interest.

FDA and state partners are working with the firm to determine if additional products could be affected. This is an ongoing investigation and additional information will be provided as it becomes available.

Recommendation

Consumers, restaurants, and retailers, should not eat, sell, or serve Josie’s Organics Baby Spinach with a “Best If Used By” date of October 23, 2021. Josie’s Organics Baby Spinach is sold in a clear plastic clamshell with the Best If Used By Date on the top label.

Although this product is past expiration and should no longer be available for purchase, consumers should check their homes for product and discard it. If consumers froze fresh Josie’s Organics Baby Spinach, they should discard it.

Case Count Map Provided by CDC

Outbreak Investigation of E. Coli O157:H7 in Spinach: Case Count Map Provided by CDC (November 15, 2021)

Case Counts

Total Illnesses: 10
Hospitalizations: 2
Deaths: 0
Last Illness Onset: October 27, 2021
States with Cases: IA (1), IN (3), MI (1), MN (2), MO (1), OH (1), SD (1)

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Posted in CDC, 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 Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak, STEC, STEC E.coli

USA – Alsum Farms Onions Are Recalled For Possible Salmonella Contamination

Posted on November 17, 2021 by | Leave a comment

Food Poisoning Bulletin

Alsum Farms onions are recalled for possible Salmonella contamination, according to an FDA notice. The fresh yellow, white, and red onions were delivered to retailers in Wisconsin, Michigan, Illinois, and Pennsylvania between July 13, 2021 and August 18, 2021. The onions were imported from Chihuahua, Mexico by Keeler Family Farms. No illnesses have been reported to date in connection with onions marketed through Keeler Family Farms. Alsum Farms & Produce is located in Friesland, Wisconsin. You can see all of the secondary onion recalls in association with a multistate Salmonella outbreak here.

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Posted in food bourne outbreak, food contamination, food handler, 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, Salmonella in Onions, Salmonella Oranienburg

USA – Salmonella Outbreak linked to Onions hits nearly 900 in 38 States

Posted on November 17, 2021 by | Leave a comment

Food Poison Journal

Since the last update on October 29, 2021, 84 more sick people were added to this outbreak. As of November 12, 2021, 892 people infected with the outbreak strain of Salmonella Oranienburg have been reported from 38 states and Puerto Rico (see map). Illnesses started on dates ranging from May 31, 2021, to October 25, 2021 (see timeline).
Sick people range in age from less than 1 year to 101 years, with a median age of 37, and 58% are female. Of 571 people with information available, 183 (32%) have been hospitalized.

The true number of sick people in an outbreak is likely much higher than the number reported, and the outbreak may not be limited to the states with known illnesses. This is because many people recover without medical care and are not tested for Salmonella. In addition, recent illnesses may not yet be reported as it usually takes 3 to 4 weeks to determine if a sick person is part of an outbreak.

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USA – E. coli Outbreak Linked to Baby Spinach

Posted on November 16, 2021 by | Leave a comment

CDC

Fast Facts
  • Illnesses: 10
  • Hospitalizations: 2
  • Deaths: 0
  • States: 7
  • Recall: No
  • Investigation status: Active
Spinach leaves over a white background
Contaminated Food

Josie’s Organics Baby Spinach

  • Sold at stores nationwide
  • “Best by” date of October 23, 2021
  • Sold in plastic clamshell containers

Minnesota officials found E. coli O157:H7 in a package of leftover Josie’s Organics baby spinach collected from a sick person’s home. Five people in this outbreak reported eating spinach in the week before they got sick and 1 reported Josie’s Organics brand.

Investigators are working to determine if additional products may be contaminated.

What You Should Do
  • Do not eat any contaminated spinach. Throw it away or return it to where you bought it.
  • Wash items and surfaces that may have touched the contaminated spinach using hot soapy water or a dishwasher.
  • Call your healthcare provider if you have any of these severe coli symptoms:
    • Diarrhea and a fever higher than 102°F
    • Diarrhea for more than 3 days that is not improving
    • Bloody diarrhea
    • So much vomiting that you cannot keep liquids down
    • Signs of dehydration, such as:
      • Not peeing much
      • Dry mouth and throat
      • Feeling dizzy when standing up
What Businesses Should Do
  • Do not sell or serve contaminated spinach.
  • Wash and sanitize items and surfaces that may have come in contact with recalled/contaminated spinach.
Symptoms of E. coli
  • Most people infected with Shiga toxin-producing E. coli experience severe stomach cramps, diarrhea (often bloody), and vomiting.
    • Symptoms usually start 3 to 4 days after swallowing the bacteria.
    • Most people recover without treatment after 5 to 7 days.
  • Some people may develop a type of kidney failure (hemolytic uremic syndrome, also called HUS) and would need to be hospitalized.
  • For more information about E. coli, see the E. coli Questions and Answers page.

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Posted in CDC, E.coli, food contamination, food handler, 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

India – 50 Hospitalised With Food Poisoning After Attending Wedding In Karnataka

Posted on November 15, 2021 by | Leave a comment

NDTV

Dr Sridhar S, Medical Superintendent at McGann District Hospital, said that patients were admitted to the hospital with symptoms of diarrhoea.

50 Hospitalised With Food Poisoning After Attending Wedding In Karnataka
All patients are stable, said a doctor at Shivamogga district hospital

Shivamogga: More than 50 people fell ill after having food at a wedding ceremony in Alada Halli village in Karnataka’s Shivamogga.
Dr Sridhar S, Medical Superintendent at McGann District Hospital, said that patients were admitted to the hospital with symptoms of diarrhoea.

“Hundreds of people had food on the intervening night of Thursday and Friday. Scores of them are admitted to the nearby hospital with symptoms of diarrhoea. Around 50 of them were shifted to the Shivamogga district hospital McGann on Saturday morning,” he said.

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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 Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Poisoning