According to press reports an employee who handles food at the Roadhouse 100 restaurant on Missouri Highway 100 in the unincorporated community of Gray Summit was diagnosed with hepatitis A, officials with the Missouri Department of Health and Senior Services said Tuesday. Anyone who ate at Roadhouse 100 between June 23 and July 5 is advised to receive the hepatitis A vaccination within 14 days to prevent illness.
The incident is being investigated by the Franklin County Health Department.
Several brands and types of flour were recalled because they may be contaminated with E. coli. Consumers should not use recalled products.
Consumers should not use any of the recalled flour. Throw it out.
Eating raw dough can make you sick.
Clean up thoroughly after baking.
Contact your healthcare provider if you think you may have become ill from eating raw dough.
Restaurants and other retailers should not use, sell, or serve any of the recalled flour.
Restaurants and other retailers should always be safe with raw dough.
Posted in E.coli, E.coli O26, food bourne outbreak, 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, foodborne outbreak, foodbourne outbreak, outbreak, Uncategorized
RASFF – foodborne outbreak suspected (Salmonella spp) to be caused by coppa from Italy in France
Posted in food bourne outbreak, 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, foodborne outbreak, foodbourne outbreak, outbreak, Salmonella, Uncategorized
RASFF – Cronobacter sakazakii (presence /10g) in organic corn and tapioca baby food from Spain in Italy
News outlets are reporting that an alleged cyclospora outbreak has occurred after people ate at Cooper’s Hawk Winery & Restaurant, located in the Markets at Town Center near the St. Johns Town Center in Jacksonville, Florida. People who belong to the Exchange Club held a banquet at that venue last month.
Millions of Americans celebrate the Fourth of July with favorite foods grilled in secret barbecue sauces and side dishes made from traditional family recipes. But nothing puts a damper on a celebration like foodborne illness.
Even when food safety rules are followed, foodborne bacteria can sometimes sneak into dishes made by hand that require no additional cooking such as potato and egg salads, cream pies, and sandwiches as well as meats. Food poisoning can cause nausea, vomiting, diarrhea, severe abdominal cramps, and mild fever.
One of the most common causes of food poisoning is the bacterium Staphylococcus aureus, which produces a wide range of toxins, including staphylococcal enterotoxin type E—associated with outbreaks in the United States and other countries.
According to the Centers for Disease Control and Prevention, an estimated 1 in 6 Americans—48 million—get sick, 128,000 are hospitalized and 3,000 die of foodborne diseases each year. Of that group, staphylococcal food poisoning causes an estimated 240,000 illnesses, 1,000 hospitalizations, and 6 deaths annually.
A USDA scientist developed a test that specifically detects Staphylococcus aureus in foods. The new test is faster, more sensitive and less expensive than standard tests.
“The current test detects active toxin only 50 percent of the time compared to the test, which detects it 99 percent of the time,” says Reuven Rasooly, a chemist with the USDA’s Agricultural Research Service (ARS). “The new test also detects toxins within 5 hours compared to 48 to 72 hours for other tests.”
In addition, Rasooly said the new test can distinguish between active toxin, which poses a threat to public health, and inactive toxin, which does not. It can be used by food makers to help keep products safer before they’re sold and by public health officials to trace the source of foodborne outbreaks.
The test, which specifically targets Staphylococcus aureus, is not commercially available. ARS has applied for a patent for this technology and plans to use it to develop additional tests that detect other foodborne toxins that make people sick.
For food consumer resources on keeping your Fourth of July celebrations safe, visit USDA’s Food Safety and Inspection Service for a variety of tips.
According to new research from the University of Texas at Austin’s College of Pharmacy the drug tamoxifen may help fight the lethality of Shiga toxin-producing E. coli (STEC) bacteria. That drug is already approved by the FDA for treatment of diseases such as breast cancer.
Cavi papayas from Agroson’s LLC are now linked to the Salmonella Uganda outbreak that was just announced by the CDC. Now 71 people in 8 states are sick. Twenty-seven people have been hospitalized because they are so ill.
Of 45 people who have provided information to investigators, 60% have been hospitalized. This is three times the hospitalization rate in a typical Salmonella outbreak. This particular strain of Salmonella Uganda is resistant to several antibiotics, which may explain the hospitalizations.
Manatee County health officials announced Wednesday of a hepatitis A case in a food service worker at the Ugly Grouper restaurant located at 5704 Marina Drive in Holmes Beach.
The Manatee County Health Department (CHD) advises if you frequented this restaurant prior to June 22 and have not previously been vaccinated for Hepatitis A, you should consider being vaccinated at your local county health department or primary care physician’s office.
FoodWorld 