Category Archives: Food Illness

Research – 10 common food safety mistakes

Safety and Health Magazine

Did I cook that long enough? I’m supposed to rinse off chicken when I take it out of the package, right? Eating raw cookie dough won’t really make me sick.

These are just some of the food safety mistakes people make. Help prevent foodborne illnesses by follow these guidelines from the Centers for Disease Control and Prevention.

  1. Folks older than 65 and younger than 5, pregnant women, and people who have health issues or weakened immune systems are at higher risk of food poisoning. Foods to avoid: undercooked or raw food items, unpasteurized milks and juices, and soft cheeses.
  2. Did you wash your hands? If the answer is “no,” drop that food you’re handling and wash your hands for 20 seconds with soap and hot water. Wash them again once you’ve finished preparing the food.
  3. Don’t wash raw meat, chicken or turkey. This spreads germs to your sink, countertops and other kitchen surfaces. Cooking these foods to the proper temperature will kill any germs.
  4. On the other hand, you should wash fruits and veggies under running water before you cook with them – even if you’re going to peel them. Germs on the skin of these foods can transfer when they’re cut or peeled.
  5. Before you put cooked meat on a plate, ask yourself: Did the same plate hold the raw meat? If so, you risk spreading germs from the raw meat juices to your cooked food. Get a new plate.
  6. Cook food at a high enough temperature to kill all germs:
    • 145° F for beef, pork, veal, lamb, ham and seafood
    • 160° F for ground meats
    • 165° F for poultry, leftovers and casseroles
  7. Help eliminate E. colisalmonella and other bacteria risks by cooking or baking flour and eggs thoroughly.
  8. Not sure if that leftover food is safe to eat? Check a storage time chart to see how long you can safely store food.
  9. If you typically thaw or marinate food items on your kitchen counter, don’t. This can spread germs quickly. Get in the habit of thawing food in the refrigerator, in cold water or in the microwave, and always marinate food in the fridge.
  10. Don’t let food sit out. Germs can grow in perishable foods, so put food in the fridge within two hours or throw it out.

Bangladesh- Over 200 Ansar members treated for food poisoning

New Age BD

Over 200 members of Bangladesh Ansar and VDP were hospitalised after they fell sick eating lunch at their 41st national convention at Ansar-VDP academy in Shafiur, Gazipur.

The victims said that they started feeling sick after eating the lunch they were served on Saturday following their national convention.

The 100-bed hospital inside the academy overflowed with patients by night and doctors rushed to the barracks for treating those, who could not get a place at the hospital.

‘Many Ansar members fell sick because of food poisoning,’ said Mehnaz Tabassum, public relations officer of Ansar.

USA – Victims of 2015 Listeria outbreak involving Blue Bell invited to follow Kruse case

Food Safety News

Victims of foodborne illness are often so numerous that the government wants to cast the wide internet in contacting them about felony prosecutions that often occur years later.

Federal prosecutors who plan to take former Blue Bell Creameries president Paul Kruse to a jury trial in July are telling the judge this is just such a case. They filed a motion on Friday, Feb. 12, asking for a court order authorizing the Department of Justice (DOJ) to comply with the Crime Victims’ Rights Act “by using reasonable alternative measures for notifying potential unknown victims” in the Kruse case where the defendant is charged with multiple counts of fraud and conspiracy in relation to a deadly Listeria outbreak

Singapore – Suspension of Hooi Kee Eating House’s Food Business Operations – Salmonella

Click to access joint-moh-sfa-media-release—suspension-of-hooi-kee-eating-house-s-food-business-operations.pdf

USA – Listeria Outbreak Linked to Hispanic-Style Fresh and Soft Cheeses

CDC

Photo of soft cheese on a cutting board

Fast Facts
  • Illnesses: 7
  • Hospitalizations: 7
  • Deaths: 0
  • States: 4
  • Recall: No
  • Investigation status: Active

You are at higher risk for severe Listeria illness if you are pregnant, aged 65 or older, or have a weakened immune system due to certain medical conditions or treatments. If you are not in these groups, you are unlikely to get very sick from Listeria.

  • Don’t eat any Hispanic-style fresh and soft cheeses (like queso fresco, queso blanco, and queso panela), until we identify a specific type or brand that is making people sick.
  • Call your healthcare provider right away if you have these symptoms after eating Hispanic-style fresh and soft cheeses:
    • Pregnant people typically experience only fever, fatigue, and muscle aches. However, Listeria infection during pregnancy can lead to miscarriage, stillbirth, premature delivery, or life-threatening infection of the newborn.
    • People who are not pregnant may experience headache, stiff neck, confusion, loss of balance, and convulsions, in addition to fever and muscle aches.

Finland – Salmonella sickens 30 in Finland

Food Safety News

kswfoodworld Salmonella

At least 30 people have fallen ill after eating at a restaurant in Finland during the end of January.

An investigation by public health officials in the town of Kokkola, also known as Karleby, found Salmonella was behind the illnesses.

The first infection was recorded on Jan. 27 and no patients have been reported since Jan. 29. The most common symptoms include diarrhea, fever and abdominal pain.

Sigrid’s restaurant carried out cleaning and extensive disinfection after the suspicion of an outbreak was raised. Operations at the eatery are continuing as normal.

Frozen product suspected
Initially, no Salmonella was found in food and surface samples. Additional samples were taken in the restaurant, from staff and of the food.

Preliminary results show the suspected source of infection is a frozen product for use in commercial kitchens. Findings will be confirmed later in February after further investigations are completed. Sales of the implicated product have been suspended in the country, according to officials.

Uzbekistan: Botulism outbreak reported in Samarkand region, Linked to canned tomatoes

Outbreak News Today

kswfoodworld

On February 7, five people with signs of food poisoning were admitted to the infectious diseases department of the Bulungur District Medical Association in Samarkand region in southeastern Uzbekistan.

They were later diagnosed with botulism at the hospital. Despite the efforts of the doctors, one of the admitted, a 20-year-old man, died. Four more are in intensive care.

According to preliminary data, all five the day before, during lunch at the house of one of the victims, they ate canned tomatoes prepared at home.

Ireland – Survey of the Microbiological Safety of Refrigerated Ready-to-eat (RTE) Spreads and Dips

FSAI

Refrigerated/fresh spreads and dips such as hummus, guacamole, meat and fish pâtés are popular ready-to-eat food items. New products enter the market regularly to facilitate consumer’s lifestyles for on-the-go snacking and portion control.
However, many of these products are capable of supporting the growth of Listeria monocytogenes and undergo no further cooking by the consumer prior to consumption, making them high risk foods.Plant-based dips such as fresh salsa and guacamole contain raw produce.
These are often made in large batches and if made under poor hygienic conditions and poorly refrigerated area risk for the growth of foodborne pathogens (Kendall et al., 2013). Since those products are generally not cooked, their microbiological quality relies on the combination of several hurdles including pH, presence of organic acids, use of preservatives and storage temperature.
Ingredient quality also has a major effect on the final product safety. Chefs may choose to use lower grade ingredients (e.g. bruised tomatoes) reserving higher quality for foods in which they are visible to the consumer (Kendall et al., 2013). Dicing or pureeing produce, typical for preparation of salsa and guacamole, creates a large cut surface area that can spread contamination and increases availability of nutrients that can support the growth of pathogens (Asplund et al., 1991; Weissinger et al., 2000).
Plant-based food items are projected to become more and more popular with vegetarian and vegan consumers looking for a good source of protein in order to meet their nutritional needs. However, foodborne outbreaks particularly with Salmonella have been linked to these types of products worldwide (Appendix 1).
Meat and fish spreads, such as chicken liver pâté and smoked salmon pâté and pastes are popular spreads. Within the meat category, liver pâtés are amongst the most popular with chicken/duck livers being the major ingredient. There are multiple recipes for the manufacture of these types of spreads with the cooking of the livers being a critical control point. However, if appropriate cooking processes are not applied, pathogens if present can survive and potentially grow to harmful levels in these types of products. For example,smoked fish such as salmon, trout or mackerel, used in the production of fish spreads, have been occasionally contaminated with Listeria monocytogenes and can survive if the cooking process is insufficient (Rørvik et al.,2000).

USA – FDA Core Network

FDA

With CORE, FDA brought together expertise in medicine, public health and science to coordinate its efforts to find, stop, and prevent foodborne illness outbreaks. Since CORE was established in 2011, CORE teams have identified 959 potential outbreaks, responded to 234 outbreaks potentially linked to FDA regulated food products, identified a specific food in 100 outbreaks, and warned consumers to avoid those foods through more than 400 public notifications.

Outbreak Detection, Response, Prevention

On the Lookout

The CORE Signals and Surveillance Team evaluates emerging outbreaks and disease surveillance trends, working in collaboration with CDC, FDA field offices, and state agencies. The team reviews firm data including past inspections, sampling results, product distribution, and sourcing information. It also considers previous incidents involving similar pathogen and food pairs. This information is used to determine whether it can provide clues to understand emerging outbreaks. When an outbreak appears to be caused by an FDA-regulated food, this information is passed to a Response Team to coordinate FDA’s response efforts.

On the Hunt

Response Teams have one goal: to control and stop the outbreak. Response Teams work directly with FDA field offices, FDA subject-matter experts, the CDC, and state partners on a response strategy. The team coordinates investigations, inspections, sampling, and traces product distribution. Close coordination among the FDA, CDC, and state and local regulatory, public health and agriculture departments is crucial to stopping an outbreak.

Results of Response Activities

During or following an outbreak response several actions can be taken to either protect public health or inform public health efforts. Among the actions that have been taken as a result of CORE-coordinated investigations are:

  • More than 400 Public Advisories since 2011
  • At least 251 Recalls, including downstream recalls since 2011
  • 268 CORE-issued Assignments, including food facility/farm investigations/inspections, record collection, and sample collection related to outbreaks between 2016 – 2019
    • 106 Assignments with sample collection between 2016 – 2019

Communications

The CORE Communications Team monitors emerging and active incident investigations. If there is an ongoing risk to the public and actionable steps can be taken to reduce risk of illness, the FDA will issue public warning. This team also prepares responses to inquiries from FDA stakeholders and the media regarding outbreaks.

An Eye to Prevention

What did we learn? How can we prevent this from happening again? These questions guide the mission of the Outbreak Evaluation and the Outbreak Analytics Teams. These teams look at all aspects of the outbreak, from ingredient sourcing to production and distribution. They conduct data analyses to recommend ways to integrate preventative measures in food safety activities.

Results of Post-Response Activities

The CORE Outbreak Evaluation and Outbreak Analysis Teams have used data from CORE-coordinated outbreaks to contribute to:

  • The development of improved detection of the Cyclospora parasite in foods to improve outbreak detection and prevention efforts.
  • The development of the FDA Produce Safety Rule, aimed at reducing the risk of contamination of produce, and related documents.
  • The development of inspectional and sampling surveillance assignments to monitor firms and industries with foods associated with outbreaks and gather outbreak prevention data.
  • Providing resources to retailers, growers, shippers, and carriers on handling produce recalled after an outbreak and develop articles and presentations focused on past outbreak investigations to inform and educate the public and food industry professionals.
  • Communicating the results of outbreak analyses and prevention efforts through scientific journal articles and professional conferences focused on outbreak response and prevention.

More Information

USA -CORE Table Updates

FDA

The following is a list of outbreak investigations being managed by FDA’s CORE Response Teams. These two investigations are still active.

2/23/202011Salmonella PotsdamNot Yet Identified7ActiveEnded
See Advice
 
1/13/202110Salmonella MiamiNot Yet Identified61ActiveOngoing
See Advice