Posted in Bacteria, bacterial contamination, Bacterial Toxin, Biotoxin, food contamination, food handler, 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 Temperature Abuse, Food Testing, Food Toxin, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbiology, Shigatoxin, Shigella, Shigella flexneri, Shigella Sonnei
Every year, the New South Wales Food Authority (NSW Food Authority) releases their Annual Food Testing Report on the testing conducted by their primary testing provider and by other laboratories. This year’s report highlights some key findings with regards to food safety testing results and trends.
Testing is conducted for a variety of reasons including food-borne illness investigations, Food Safety Program verifications and other types of research. In the report, the NSW Food Authority breaks down the significant findings in each of these categories which provides important information for the Australian food industry.
The NSW Annual Food Testing Report provides the following facts for the period of July 2018 to June 2019:
3. There were over 70 different types of tests performed. These included:
The findings listed in the report are categorized based on different programs. The following is a breakdown of some of the key findings:
The report states that between 2018 and 2019 there were a total of 4,010 samples (food and environmental) that were submitted for testing. These samples were submitted for testing due to food-borne illness investigations and the follow-ups for these investigations.
The report discusses a marked increase in the cases of Salmonella Enteritidis that has been observed since the middle of 2018. The cases have now been linked to an outbreak of Salmonella Enteritidis that was locally acquired. This a significant difference from cases of Salmonella Enteritidis in Australia in the past, with most cases typically presenting in people who had travelled overseas.
Testing was conducted and monitoring took place to determine where the outbreak was stemming from. The investigation involved taking 2,072 samples from egg production businesses and testing eggs and environmental samples. The results from the testing showed that Salmonella Enteritidis was on 13 properties that were interconnected through people, eggs and/or equipment.
The result was six food recalls at the consumer level from properties affected in NSW, and one consumer level recall in Victoria. The report states that surveillance and monitoring of NSW egg farms is slated to continue throughout 2020.
The melon industry in Australia, particularly the rockmelon industry, has been linked to food-borne illness outbreaks of Listeria in recent years. The report states that listeriosis cases in New South Wales has actually declined sharply as of late, which is being attributed to the improved food safety measures that have been put in place in the Australian melon industry.
During the period of November 2018 and April 2019, the New South Wales Department of Primary Industries (NSW DPI) conducted food safety training workshops for rockmelon growers in NSW. NSW DPI also conducted sampling of melon harvests and packhouse environments to make sure that melon growers were following food safety protocols.
Campylobacter and Salmonella infections are both significant health concerns for Australians. In order to monitor the prevalence of these two food-borne pathogens, the raw poultry verification program gathers ongoing data on their prevalence and levels in raw poultry.
The report states that during the period of July 2018 and June 2019, samples were taken from raw poultry including 196 from whole chickens/chicken portions from processing plants, and 312 chicken portions from retail facilities. The samples were tested for the presence of Campylobacter and Salmonella.
The results for processing plants:
Salmonella
Campylobacter
The results for retail facilities:
Salmonella
Campylobacter
There are other types of food-borne pathogens that are not as well known as Listeria, Salmonella or Campylobacter. The report touches on how some algae produce toxic compounds that can then accumulate in certain types of fish, particularly filter-feeding bivalve shellfish. The concern is that the toxic compounds can be harmful to humans if they are consumed by eating the shellfish.
The NSW Food Authority conducted testing between 2018 and 2019 which involved taking samples from pipis which are a type of shellfish group. There were 76 samples taken and they were tested for three different types of algae toxin groups which were amnesic shellfish toxins, paralytic shellfish toxins and diarrhetic shellfish toxins. The results revealed that diarrhetic shellfish toxins were detected in 13 of the 76 samples.
The NSW Food Authority will continue to investigate the health concerns around algae toxins in harvest shellfish in the 2019-2020 fiscal year.
Posted in Algal Blooms, Algal Toxin, Bacteria, bacterial contamination, Campylobacter, Diarrhoeic Shellfish Poisoning, DON, food bourne outbreak, food contamination, food death, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Poisoning Death, food recall, Food Safety, Food Safety Alert, Food Technology, Food Temperature Abuse, Food Testing, microbial contamination, Microbiology, paralytic shellfish poisoning, Pathogen, Poisoning, Salmonella, Salmonella in Chicken
Sharon Jeffreys dreads this time of year.
As children return for the start of the school year, she relives what happened to her family 15 years ago over and over, and over again.
It was only two weeks into the start of the school year at Deri Primary in 2005 when her eldest son Chandler came home with stomach pains and the beginning of a nightmare for the young family.
Chandler had contracted E.coli O157 after eating contaminated food that had been supplied to the school by a local butcher.
But worse was to come after his younger brother Mason also became ill with the food poisoning.
The five-year-old had only just switched from taking packed lunches to having school dinners because he was so fond of chips and sausages.
“It was the worse decision I ever made,” says Sharon. “Mason loved his food. He was taking sausages and chips off the plates of children, so we decided to switch him to school dinners and he was really happy.”
Mason and eight-year-old Chandler were two of more than 150 schoolchildren and adults struck down in the south Wales outbreak. Thirty-one people were admitted to hospital, but Mason was the only one to die.
The Steuben County Public Health Department (SCPH) confirmed a case of hepatitis A in an individual who worked for several days while infectious at Dunkin’ Donuts located at 350 W. Morris Street in Bath.
This may have put customers and coworkers at that Dunkin’ Donuts at risk of acquiring hepatitis A infection. Public health officials are stressing there is a low risk of contracting illness, however, individuals who have not been previously vaccinated for Hepatitis A and who consumed food or drink from the Dunkin’ Donuts on August 17 through August 22 should monitor themselves and their families for symptoms for 50 days and seek medical evaluation for Hepatitis A if they develop symptoms of this infection.
“The Hepatitis A virus can be transmitted through consuming food or drinks that have been contaminated by an infectious individual,” said Darlene Smith, Public Health Director. “We recommend all residents get the Hepatitis A vaccine as part of their routine vaccine schedule. For those who have not been previously vaccinated, getting the Hepatitis A vaccine within two weeks of an exposure can prevent development of the infection.
Even though we are beyond the two-week window in this case, it is particularly important for those who may have been exposed at Dunkin’ Donuts on August 17 – 22 to consult with their healthcare provider.”
Posted in food contamination, food handler, 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, microbial contamination, Microbiology, pathogenic, Virus
The Victim Count Nears 1500, with over 200 Hospitalizations in the Red Onion Salmonella Outbreak – Heath Investigators in Two Countries Scramble to Get it Under Control
The CDC has released new information on the Salmonella red onion outbreak, which has caused 1012 illnesses in the United States, with illnesses in 47 states and 136 infections requiring hospitalizations. In Canada, there have been 457 confirmed cases and 66 individuals requiring hospitalizations with illnesses.
Posted in Bacteria, bacterial contamination, food bourne outbreak, food contamination, food handler, 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 Testing, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbiology, Pathogen, Salmonella, Salmonella in Onions
A European system used by countries to report outbreaks saw a record number of alerts in 2019.
The European Centre for Disease Prevention and Control (ECDC) hosts the Epidemic Intelligence Information System for food- and waterborne diseases (EPIS-FWD) platform. The network is a restricted web-based platform for experts to help with early detection and coordination of response to multi-country outbreaks through sharing information.
It consists of Urgent Inquiries and associated forums, which are the outbreak alert and investigation tools. The forums allow information to be shared about the outbreak investigation among a restricted number of experts. Nominated people outside the EPIS-FWD network, such as food safety and environmental experts or veterinarians from network countries or any expert or organization outside the network can also be invited to join.
Posted in food bourne outbreak, food contamination, food death, 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 Safety, Food Safety Alert, foodborne disease, Foodborne Illness, foodborne outbreak, foodbourne outbreak
SUNGAI BAKAP: Some 42 students of a religious school here were rushed to the Sungai Bakap Hospital for suspected food poisoning.
They had apparently consumed fried noodle and milo at the school canteen.
They were sent to the hospital in batches by the Civil Defence Force ambulance.
A spokesman said all the students were reported to be in stable condition.
“Soon after consuming the food, the affected students began vomiting and having diarrhoea,” the spokesman said.
The first batch of students were sent at 11.38am while the second batch at 12.03pm.
Recall of Carrefour
Product: Loué brand White Farmer chicken fillet.
Problem: suspected presence of salmonella.
Following a control and as a precautionary measure to guarantee consumer safety, the company LDC – SABLE SAS requests to withdraw from the trade the White Farmhouse Chicken Fillet of the Loué brand sold in the butcher’s department of certain Carrefour stores in Belgium and the reminds consumers of the possible presence of salmonella.
Product description:
Name: White
farmhouse chicken fillet from the Loué brand EAN: 2951079500000
Expiry date (DLC): 08-10 /
09/20 LOT 2020037371
The company LDC – SABLE SAS is proceeding today as a precaution to withdraw from the sale ofLoué brand White Farm chicken fillet following the suspicion of the presence of salmonella.
All products have been withdrawn from sale. Some of these products were, however, marketed on the Belgian market before the withdrawal measure. It is therefore recommended that people who hold the products described above do not consume them and destroy them or return them to the point of sale where they will be reimbursed to you.
Foodborne illnesses caused by salmonella result in
gastrointestinal disturbances often accompanied by fever within 12 to 72 hours of
consuming the contaminated products. These symptoms may be aggravated in
young children, immunocompromised individuals and the elderly.
People who have consumed the products mentioned above
and who have these symptoms, are invited to consult their doctor by notifying him of this consumption.
For any further information , you can contact the Carrefour Belgium consumer service by dialing the free number 0800.9.10.11 , from 8:30 a.m. to 8 p.m. on working days and from 9 a.m. to 5 p.m. on Saturdays.
We apologize to our customers for the inconvenience caused.
Posted in Bacteria, bacterial contamination, cross contamination, food contamination, food handler, 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, microbial contamination, Microbiology, Pathogen, pathogenic, Salmonella
Matvælastofnun warns against consuming fresh chickens from Reykjagarður due to suspicion of salmonella. The company is recalling the chicken.
The recall only covers the following traceability numbers:
Distribution: Icelandverslanir, Hagkaupsverslanir, Krónan, KR Vík, Kjarval, Nettó, Costco, Extra24, Heimkaup, Kf. Skagfirðingar, Bjarnabúð, Kjörbúðin, Kaupfélag Vestur-Húnvetningar, Olís Verslun Varmahlíð, Basko / 10-11.
Consumers who have purchased chickens with this traceability number are asked to return them to the relevant store or directly to Reykjagarður hf. at Fossháls 1, 110 Reykjavík.
Posted in Bacteria, bacterial contamination, food contamination, 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, microbial contamination, Microbiology, Pathogen, pathogenic, Salmonella
The Korea Centers for Disease Control and Prevention (KCDC) has reported an increase in Vibrio vulnificus infections in the first eight months of 2020.
Epidemiological investigations of five patients who died from Vibrio vulnificus infection found that all of them were at high risk for the illness, with underlying conditions such as alcoholism, diabetes and liver disease, The Korea Times reports.
Vibrio vulnificus can cause disease in those who eat contaminated seafood or have an open wound that is exposed to warm seawater containing the bacteria. Ingestion of Vibrio vulnificus can cause vomiting, diarrhea and abdominal pain. Vibrio vulnificus can also cause an infection of the skin when open wounds are exposed to warm seawater; these infections may lead to skin breakdown and ulcers.
Posted in Bacteria, bacterial contamination, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Testing, microbial contamination, Microbiology, Pathogen, pathogenic, Shellfish, Toxin, Vibrio, Vibrio vulnificans, Vibrio vulnificus
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