NSW Health has been notified of four recent cases of a rare bacterial gastroenteritis, prompting NSW Health to issue an alert, particularly to people who may have purchased food at Kenny’s Kebabs at Miranda Fair in January.
Director of South Eastern Sydney Public Heath Unit, Professor Mark Ferson said the 4 patients with bloody diarrhoea caused by Shiga-toxin producing E. coli (STEC) bacteria infection were reported yesterday in patients from the Sutherland/St George area
Posted in Bacteria, E.coli, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, Hygiene, Laboratory, Microbiology, Pathogen, Recall, STEC, Toxin
Tagged bacterial gastroenteritis, NSW Health, South Eastern Sydney Public Heath Unit
Bread maker Hofuku, which has admitted one of its products is probably responsible for causing more than 1,000 children in Hamamatsu, Shizuoka Prefecture, to suffer food poisoning, has started recalling its products from retailers, including supermarkets in Yamanashi, Shizuoka, Aichi and Okayama prefectures.
According to the Hamamatsu Municipal Government, the bread the local company produced Monday and delivered to schools Tuesday morning is likely to have been tainted with the norovirus.
Three female workers at a Higashi Ward, Hamamatsu, bakery were identified as carriers of norovirus.
The bakery is suspected to have been the cause of a mass food poisoning that affected many primary schools in the city, according to the Hamamatsu city government.
The city government announced Sunday that workers at Hofuku, a company that produced bread deemed to be the cause of the norovirus outbreak, were found to be infected with the virus.
Posted in Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Testing, Food Virus, Foodborne Illness, Microbiology, Norovirus, outbreak, Pathogen, Virus
Tagged food poisoning, Hamamatsu, Hamamatsu Municipal Government, Japanese Times Bread maker, Shizuoka Prefecture
Norovirus was the cause of a December food poisoning outbreak that sickened 282 people who ate at a Jimmy John’s restaurant in Garden City, Kansas, the Kansas Department of Health and Environment (KDHE) has confirmed. State and county officials worked together to determine the source of the outbreak which sickened customers who visited the restaurant from December 10 to December 24.
The restaurant was inspected by the Kansas Department of Agriculture on December 18 and again on December 24. It closed voluntarily from December 24 through December 26 to clean and disinfect the restaurant
Posted in Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Testing, Food Virus, Foodborne Illness, Illness, Laboratory, Microbiology, Norovirus, outbreak, Pathogen, Research
Tagged December food poisoning, food poisoning, Jimmy John’s restaurant, Kansas Department of Agriculture, Kansas Department of Health and Environment
Seven people are sick from E. coli after eating a raw meat dish at Marché 27 in Montreal.
The owner of the restaurant, Jason Masso, told the CBC that he’s been serving tartare at Marché 27 for six years and has never had a problem until now. He also said that the problem has been addressed and that his restaurant is safe.
As of January 13, 2014, a total of 9 persons infected with the outbreak strain of Salmonella Heidelberg have been reported from Tennessee.
Two (22%) of 9 ill persons have been hospitalized, and no deaths have been reported.
All of the ill persons were incarcerated at a single correctional facility located in Tennessee.
Epidemiologic and traceback investigations conducted by Tennessee and federal officials indicate that consumption of Tyson brand mechanically separated chicken is the likely source of the outbreak of Salmonella Heidelberg infections at the Tennessee correctional facility.
Posted in Bacteria, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, Illness, Microbiology, Pathogen, Salmonella, Uncategorized
Tagged correctional facility, food poisoning, ill persons, Salmonella Heidelberg, Tennessee
TOKYO —
Tochigi prefectural health officials announced Monday that 118 guests suffered food poisoning at a hotel in Nikko City earlier this month and that traces of food-borne Norovirus strains had been detected.
According to authorities, the Kinugawa Gyoen Hotel received complaints of gastrointestinal distress from male and female guests ranging in age from two to 80 between Dec 18 and Dec 22. TBS quoted a hotel spokesperson as saying symptoms included vomiting and diarrhea. Among the 118, eight guests and 11 chefs and kitchen staff were discovered to have the Norovirus strain in their systems.
Health officials said no one had to be hospitalized.
According to a hotel spokesperson, the 118 afflicted guests had eaten inside the hotel restaurant, dining on a variety of menu items, ranging from sashimi dishes to hot Japanese-style curries.
Posted in Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Food Virus, Foodborne Illness, Laboratory, Microbiology, Norovirus, outbreak, Pathogen, Poisoning
Tagged food poisoning, hotel restaurant, Kinugawa Gyoen Hotel, norovirus
Last year at this time we told you about a new strain of norovirus, called GII.4 Sydney that the CDC was tracking. Last week, the North Carolina Department of Health and Human Services issued a warning about an outbreak in that state.
The CDC has been studying this new strain. They now have information and statistics on the strain, and have analyzed data from outbreaks in five states.
According to WFMY News in North Carolina, two children in Davidson County have been hospitalized with severe, bloody diarrhea and may be suffering from E. coli infections. The cases were reported on Friday, December 27, 2013. The possible cause of these illnesses is not known at this time.
Posted in Bacteria, E.coli, E.coli O157, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, HUS, Laboratory, Microbiology, Pathogen, Poisoning
Tagged bloody diarrhea, Davidson County, E. coli infections, food poisoning, North Carolina, WFMY News
Verocytotoxigenic Escherichia coli (VTEC) has been detected in several batches of gouda cheese produced by Kilshanny Farmhouse Cheese using raw milk. The company has been ordered by the Department of Agriculture, Food and the Marine to withhold placing any further batches on the market. Consumers are advised not to eat the implicated cheese.
Posted in Bacteria, E.coli, EHEC, Eurofins Laboratories, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Laboratory, Microbiology, Pathogen, Recall, VTEC
Tagged escherichia coli, fsai, gouda cheese, Kilshanny Farmhouse Cheese, VTEC
Salmonella on Foster Farms chicken has sickened at least 416 people in 23 states, according to the latest update from the Centers for Disease Control and Prevention. The outbreak strains of Salmonella Heidelberg are resistant to several commonly prescribed antibiotics which may be a factor in the 40 percent hospitalization rate for this outbreak, which is about twice the average.
The company has not issued a recall for the chicken and despite its plans to improve in October conditions at three plants associated with the outbreak, reports of illness continued through the end of November and perhaps beyond, according to the CDC.
Posted in Bacteria, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, Hygiene, Illness, Microbiology, outbreak, Pathogen, Salmonella
Tagged centers for disease control and prevention, Food Poisoning Bulletin Salmonella, Foster Farms chicken, outbreak, Salmonella Heidelberg
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