Category Archives: Food Inspections

Canada – Norovirus likely from sewage discharge during herring run

Posted on May 16, 2018 by KSW | Leave a comment

Public health officials on Vancouver Island, off Canada’s Pacific Coast, suspect that the likely source of a norovirus outbreak associated with the March herring run was from untreated sewage associated with marine operations.

Untreated sewage also was blamed for shellfish farm closures in Baynes Sound this year.

But the Public Health Agency of Canada, working with provincial public health partners in investigating the Norovirus outbreak, noted that the precise cause of the contamination has not been identified.

“There are a number of potential risk factors, one of which is the herring fleet in Deep Bay,” said Greg Thomas, executive director of the Herring Conservation and Research Society.

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Posted in Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Safety Alert, Norovirus, Uncategorized

Canada – Food Recall Warning – Haute Montagne brand raw milk cheese “Reblochon de Savoie (AOP) au lait cru” recalled due to E. coli O26

Posted on May 15, 2018 by KSW | Leave a comment

CFIA CIFA

Recall details

Ottawa, May 14, 2018 – Les Dépendances is recalling Haute Montagne brand raw milk cheese “Reblochon de Savoie au lait cru” from the marketplace due to possible E. coli O26 contamination. Consumers should not consume the recalled product described below.

Recalled products

Brand Name	Common Name	Size	Code(s) on Product	UPC
Haute Montagne	Reblochon de Savoie (AOP) au lait cru	450 g – 550 g	All lots starting with “8CR”	8 31014 00139 0

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Posted in CFIA, E.coli, E.coli O26, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology Blog, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Uncategorized

USA – Why Are There So Many HUS Complications in the E. coli O157:H7 Romaine Outbreak? An Attorney Answers

Posted on May 15, 2018 by KSW | Leave a comment

Food Poisoning Bulletin

The hospitalization rate and hemolytic uremic syndrome case count in the deadly E. coli O157:H7 HUS outbreak that is linked to romaine lettuce has been very high. Typically, in an E. coli outbreak, about 30% of patients are hospitalized, and about 5 to 10% develop hemolytic uremic syndrome (HUS).

But in this outbreak, the hospitalization rate is almost 50%, and 13% of those patients have developed HUS. Why is the hospitalization rate and the HUS rate so high in this particular outbreak?

Typically, the group most susceptible to developing HUS is children under the age of 5. The patient age range in this outbreak is from 1 to 88. There could be quite a few children sick, which may explain the high HUS rate.

Another explanation for the high HUS rate and the high hospitalization rate is the type of toxins the E. coli bacteria are producing. Shiga toxin-producing E. coli bacteria make two types of those toxins: Stx1 and Stx2. Unfortunately, the bacteria in this outbreak are making Stx2, which causes more damage to the body.

Another factor could be that the lettuce was contaminated with an unusually high number of bacteria. It takes just 10 E. coli bacteria to make someone sick. More bacteria can release more toxins and cause more damage.”

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Posted in E.coli, E.coli O157, E.coli O157:H7, food bourne outbreak, food death, Food Illness, Food Inspections, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Testing, Food Toxin, foodborne disease, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Uncategorized

New Zealand – Updated – Shellfish biotoxin alert issued for parts of Bay of Islands

Posted on May 15, 2018 by KSW | Leave a comment

MPI

The Ministry for Primary Industries today issued a public health warning against collecting shellfish in the Bay of Islands, extending to the outer heads between Cape Wiwiki and Cape Brett.

Routine tests on shellfish samples taken from the Bay of Islands region have shown levels of Paralytic Shellfish Poisoning (PSP) toxins above the safe limit of 0.8 mg/kg set by MPI. Anyone eating shellfish from this area is potentially at risk of illness.

MPI also strongly advises the public against collecting shellfish in the Hawke’s Bay region due to concerning levels of toxins being detected in shellfish. A warning is also in place for the Kenepuru and Pelorus Sounds.

Mussels, oysters, tuatua, pipi, toheroa, cockles, scallops, cat’s eyes, kina (sea urchin) and all other bivalve shellfish should not be eaten.

Note, cooking shellfish does not remove the toxin.

Pāua, crab and crayfish may still be eaten if the gut has been completely removed prior to cooking, as toxins accumulate in the gut. If the gut is not removed its contents could contaminate the meat during the cooking process.

Symptoms typically appear between 10 minutes and 3 hours after ingestion and may include:

numbness and a tingling (prickly feeling) around the mouth, face, and extremities (hands and feet)
difficulty swallowing or breathing
dizziness
headache
nausea
vomiting
diarrhoea
paralysis and respiratory failure and in severe cases, death.

If anyone becomes ill after eating shellfish from an area where a public health warning has been issued, phone Healthline for advice on 0800 61 11 16, or seek medical attention immediately. You are also advised to contact your nearest public health unit and keep any leftover shellfish in case it can be tested.

Monitoring of toxin levels will continue and any changes will be communicated accordingly. Commercially harvested shellfish – sold in shops and supermarkets, or exported – is subject to strict water and flesh monitoring programmes by MPI to ensure they are safe to eat.

Find out more

Signs will be erected in the affected areas.

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Posted in Algal Toxin, Biotoxin, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, PSP, Uncategorized

USA – 54 sick from Salmonella at Chicago’s Cook County Jail

Posted on May 14, 2018 by KSW | Leave a comment

Barf Blog

At least five detainees have gotten sick in an apparent salmonella outbreak at a medium-security division of the Cook County Jail in Chicago.

Detainees at the jail’s Division 11, 3015 S. California Boulevard, “began experiencing symptoms of a gastrointestinal illness” last week, according to a statement from the Cook County Sheriff’s Office. Over the weekend, five cases of salmonella were confirmed among the 54 detainees reporting symptoms.

Two of the detainees were hospitalized for their symptoms, the sheriff’s office said. One has since been returned to the jail and the other was expected to be returned to the jail on Tuesday.

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Posted in Food Illness, Food Inspections, Food Microbiology, Food Microbiology Blog, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Food Toxin, foodborne disease, Foodborne Illness, Salmonella, Uncategorized

Azerbaijan – to strengthen food safety

Posted on May 14, 2018 by KSW | Leave a comment

Azernews

The State Customs Committee (SCC) of Azerbaijan and the Food Safety Agency signed a Memorandum of Understanding (MoU).

The Memorandum implies the exchange of information between the two structures based on the results of examinations of exported and imported products, as well as the exchange of experience. In addition, both structures commit to conduct joint seminars on food safety.

The Memorandum was signed by Chairman of State Customs Committee Safar Mehdiyev and Head of the Food Safety Agency Goshgar Tahmazli.

Establishment of Food Safety Agency, as one of the multiple steps for effective implementation of measures set by the Strategic Road Map, will play significant role in adapting the food safety system of the Republic of Azerbaijan with the requirements of international standards.

The Food Safety Agency was established by the decree of the President of Azerbaijan Ilham Aliyev on additional measures to improve the food safety system in the country from February 10, 2017.

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Posted in Food Inspections, Food Microbiology, Food Microbiology Blog, Food Safety, Uncategorized

Canada -Food Safety Warning – Certain Four Seasons Marketplace brand refrigerated packaged smoked salmon products may be unsafe due to potential presence of dangerous bacteria – Clostridium botulinum

Posted on May 14, 2018 by KSW | Leave a comment

CFIA

Advisory details

Ottawa, May 13, 2018 – The Canadian Food Inspection Agency (CFIA) is warning the public not to consume the products described below because they may permit the growth of Clostridium botulinum.

The following products have been sold from Four Seasons Marketplace Inc., 4099 Erin Mills Parkway, Mississauga, Ontario.

Products

Brand Name	Common Name	Size	Code(s) on Product	UPC
Four Seasons Marketplace	Apple Cider Smoked Salmon	Variable	Best Before: 2018MA23 2018MA29	Starts with 0204051
Four Seasons Marketplace	Vodka Smoked Salmon	Variable	Best Before: 2018MA23	Starts with 0204028

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Posted in CFIA, Clostridium botulinum, Food Hygiene, Food Inspections, Food Microbiology, Food Microbiology Blog, food recall, Food Safety, Food Safety Alert, Food Testing, Uncategorized

USA – More Ill with Salmonella Linked to Rose Acre Farms’ Eggs

Posted on May 11, 2018 by KSW | Leave a comment

Food Poison Journal

Salmonella Eggs Food Poisoning Food Safety

Consumers, restaurants, and retailers should not eat, serve, or sell recalled eggs produced by Rose Acre Farms’ Hyde County farm. Throw them away or return them to the place of purchase for a refund.

These eggs were sold under multiple brand names, including Coburn Farms, Country Daybreak, Food Lion, Glenview, Great Value, Nelms, Publix, Sunshine Farms, and Sunups.
Check egg cartons for the following numbers: P-1065 (the plant number) and another set of numbers between 011 and 102 (the Julian date), or, for Publix and Sunups egg cartons, plant number P-1359D and Julian date 048A or 049A with Best By dates of APR 02 and APR 03.
Visit the FDA website for a list of recalled products.
Wash and sanitize drawers or shelves in refrigerators where recalled eggs were stored. Follow these five steps to clean your refrigerator.