Category Archives: Food Illness

USA -McDonald’s Cyclospora Outbreak Was Number One in 2018

Posted on January 2, 2019 by | Leave a comment

Food Poisoning Bulletin Cyclospora_LifeCycle201

The McDonald’s cyclospora outbreak was the number one outbreak of 23018, with 511 people in 16 states sickened. Twenty four people were hospitalized because they were so sick

Epidemiologic and traceback evidence found that salads purchased from McDonald’s were “one likely source of this outbreak.” The FDA did not name other sources.

On July 26, 2018, the FDA completed analysis of an unused package of romaine lettuce and carrot mix that was distributed to McDonald’s by the Fresh Express processor in Streamwood, Illinois. They confirmed the presence of the cyclospora parasite in the sample. However, the FDA did not identify a single source of point of contamination for this outbreak.

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Posted in Cyclospora, 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, Uncategorized

USA – Notable Outbreaks and Recalls of 2018 – A Busy Year!

Posted on December 31, 2018 by | Leave a comment

Food Safety Tech

Image CDC

 

As stated by CDC’s John Besser, Ph.D. last month at the Food Safety Consortium, “It’s been quite a year for outbreaks.” Here’s a not-so-fond look back at some of the noteworthy outbreaks and recalls of 2018.

Romaine Lettuce –E.coli O157:H7

Raw Beef Products – Salmonella

Shell Eggs – Salmonella

Pre-cut Melon – Salmonella

Vegetable Trays – Cyclospora

Salad Mix – Cyclospora

Raw Turkey – Salmonella

Honey Smacks Cereal – Salmonella

Duncan Hines Cake Mix – Salmonella

Johnston County Hams – Listeria monocytogenes

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Posted in Cyclospora, E.coli, E.coli O157, E.coli O157:H7, food bourne outbreak, 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 Testing, Food Toxin, foodborne outbreak, foodbourne outbreak, Listeria, Listeria monocytogenes, outbreak, Salmonella, Uncategorized

USA – Danbury steakhouse shut down amid foodborne illness investigation

Posted on December 31, 2018 by | Leave a comment

Connecticut News

A Danbury steakhouse closed its doors following an investigation into foodborne illnesses reported by customers, city health officials confirmed.

City and state health officials say they are working to investigate Barbarie’s Black Angus Grill on Eagle Road, which closed Thursday.

The Health Department says it’s working with the restaurant to determine the source of the illness.

Lisa Morrissey, the Health and Human Services director of Danbury wrote in a statement,  “At this time I can confirm that we are looking into reports of foodborne illness. We are working in conjunction with the state Department of Public Health to determine to source of the diners recent illness.”

Morrissey would not comment on the number of complaints associated with the restaurant or specifically what type of illnesses were reported.

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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, Uncategorized

Switzerland – Be careful eating Chinese fondue, says Swiss food safety agency – Campylobacter

Posted on December 31, 2018 by | Leave a comment

Le News  Campylobacter_jejuni_01

 

Chinese fondue is a culinary crossover between two nations. A dish that exists in both China and Switzerland. The Swiss version retains the communal pot of hot broth, thinly sliced raw meat and Chinese mushrooms of the original but departs radically in terms of flavour.

According to the Federal Food Safety and Veterinary Office (FSVO), food poisoning rises at the end of the year, something partly attributable to Chinese fondue. Raw chicken, and its high rate of campylobacter contamination, is the main cause. In general meat is the most likely source of food poisoning, according to FSVO, and men between 18 and 30 are the most likely to get poisoned.

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Posted in Campylobacter, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, Food Safety, Food Toxin, Uncategorized

UK – Drinking raw milk – has led to a dangerous rise in food poisoning and killed TWO people, experts warn

Posted on December 31, 2018 by | Leave a comment

The Daily Mail

Drinking raw milk has led to a dangerous rise in food poisoning, say experts   

  • A child fed raw milk in Wales died from a type of E. coli poisoning, while a man died of listeriosis after eating cheese made with raw milk 
  • Unlike pasteurised milk, which is heat-treated to kill bacteria, raw milk can harbour dangerous germs

 

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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 Safety, Food Testing, Uncategorized

Research – Bacteria found in ancient Irish soil halts growth of superbugs: New hope for tackling antibiotic resistance

Posted on December 31, 2018 by | Leave a comment

Science Daily

Researchers analyzing soil from Ireland long thought to have medicinal properties have discovered that it contains a previously unknown strain of bacteria which is effective against four of the top six superbugs that are resistant to antibiotics, including MRSA. Antibiotic-resistant superbugs could kill up to 1.3 million people in Europe by 2050, according to recent research. The World Health Organisation (WHO) describes the problem as ‘one of the biggest threats to global health, food security, and development today.’

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Posted in Antibiotic Resistance, Antimicrobials, food death, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, Food Safety, Food Testing, Uncategorized

Information – From leftovers to storing food: How to avoid food poisoning this Christmas

Posted on December 27, 2018 by | Leave a comment

Start Sat 60

Food poisoning impacts more than four million Australians each year and with the Christmas season fast approaching, it’s important to take food safety and food poisoning seriously.

In simple terms, food poisoning is caused because of contamination. This can be caused by food being prepared in unhygienic areas, if food is stored at incorrect temperatures, or if food is simply undercooked. Food poisoning terms many people are familiar with include staphylococcus aureus, listeria, salmonella and bacillus cereus and symptoms and side effects can vary from person to person.

Is food poisoning caused by the last thing I ate?

Despite the myth, food poisoning is not always caused by the last thing a person ate. In fact, the NSW Food Authority states that symptoms such as gastro intestinal cramps and vomiting can be caused by food eaten up to eight hours before symptoms start to show.

Diarrhoea on the other hand can begin between four hours to three days after eating affected food.

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Posted in food contamination, Food Hygiene, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, Food Safety, Food Testing, Uncategorized

USA – Raw Turkey Salmonella Reading Outbreak Grows to 216 Sick

Posted on December 27, 2018 by | Leave a comment

Food Poisoning Bulletin

The raw turkey Salmonella Reading outbreak has grown to 216 sick, according to the Centers for Disease Control and Prevention (CDC). Eighty-four people are hospitalized and one person who lived in California has died. This outbreak has also sickened people in Canada.

 

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Posted in 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, Salmonella, Uncategorized

India – 100 suffer from food poisoning at Bedva village

Posted on December 27, 2018 by | Leave a comment

Times of India

Nearly 100 persons suffered from food poisoning after a wedding ceremony.  Severe bout of vomiting, diarrhoea and uneasiness after conssuming “halva” and chicken biriyani.

 

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Posted in food contamination, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Uncategorized

USA -Outbreak of Multidrug-Resistant Salmonella Infections Linked to Raw Turkey Products – Investigation Notice

Posted on December 24, 2018 by | Leave a comment

CDC

  • Since the last update on November 8, 2018, 52 ill people from 26 states and the District of Columbia have been added to this investigation.
  • As of December 18, 2018, 216 people infected with the outbreak strain of Salmonella Reading have been reported from 38 states and the District of Columbia.
    • 84 people have been hospitalized, and one death has been reported from California.
  • Epidemiologic and laboratory evidence(https://www.cdc.gov/foodsafety/outbreaks/investigating-outbreaks/index.html) indicates that raw turkey products from a variety of sources are contaminated with Salmonella Reading and are making people sick.
  • In interviews, ill people report eating different types and brands of turkey products purchased from many different locations. Three ill people lived in households where raw turkey pet food was fed to pets.
  • The outbreak strain has been identified in samples taken from raw turkey pet food, raw turkey products, and live turkeys.
    • On November 15, 2018, Jennie-O Turkey Store Sales in Barron, Wisconsin recalled approximately 91,388 pounds of raw ground turkey products.
    • On December 21, 2018, Jennie-O Turkey Store Sales, LLC, in Faribault, Minnesota recalled approximately 164,210 pounds of raw ground turkey products.
    • A single, common supplier of raw turkey products or of live turkeys has not been identified that could account for the whole outbreak.
  • The Public Health Agency of Canada has identified ill people infected with the same DNA fingerprint of Salmonella Reading bacteria in Canada.
  • The outbreak strain of Salmonella Reading is present in live turkeys and in many types of raw turkey products, indicating it might be widespread in the turkey industry. CDC and USDA-FSIS have shared this information with representatives from the turkey industry and asked about steps that they may be taking to reduce Salmonella contamination.

 

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Posted in food bourne outbreak, 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, Salmonella, Uncategorized