Ten people are sick in a Minnesota E. coli O157:H7 HUS outbreak that is linked to romaine lettuce, according to a press release issued by the Minnesota Department of Health (MDH). Those patients are not counted in the 121 case count total sickened nationwide in the update that the CDC issued last week.
Badger Botanicals, LLC of Springville, Utah is recalling Green Suma, Red Suma, Green Hulu 2, and Red Hulu 2 kratom dietary supplements sold directly to consumers via the company website from January 1st, 2018 to April l 12th, 2018 in pouches of 250g, because it has the potential to be contaminated with Salmonella.
One potential illnesses has been reported to date in connection with this problem.
The potential for contamination was noted after sampling and testing by the FDA revealed the presence of Salmonella.
Consumers who have purchased the products listed above should discontinue use of the product and may return the unused portion. Consumers with questions may contact Badger Botanicals, LLC at 1-385-325-0875
Consumers are asking questions about this outbreak; namely, how can they protect themselves and their families? One of the questions is: will washing romaine lettuce and other produce eliminate the pathogenic bacteria?
The answer is, unfortunately, no. There are several reasons for this.
First, it only takes 10 Shiga toxin-producing E. coli bacteria to make a person very sick. That tiny amount is invisible to the eye. Washing romaine lettuce will not remove all the bacteria from microscopic surface of every leaf. Experts say that washing romaine lettuce and other produce can only reduce the number of bacteria that may be present, not completely eliminate them.
Second, pathogenic bacteria such as E. coli O157:H7 can form biofilms. These bacteria tend to cluster in small clumps so they can communicate with each other and protect each other. The bacteria produce a matrix made up of proteins, polysaccharides, and nucleic acids. The matrix is very dense and protects the bacteria from cleaning agents. It also protects the bacteria from antibiotics, and even desiccation. A simple rinse with water or a cleaning solution may not penetrate that biofilm.
And finally, the deeply crenelated surface of leafy greens provides lots of places for bacteria to hide. The same is true for other types of produce, especially cantaloupe. And, if there are tiny tears, bruises, or rips in the lettuce leaf, the bacteria can actually get inside. No amount of washing any kind of produce can reach the bacteria then.
The only thing that will kill E. coli bacteria is heat; the food must be heated to 160°F. There are very few recipes that call for cooked romaine lettuce. Grilling romaine lettuce halves will not increase the temperature enough to kill any bacteria that may be present.
Texas All Grass-Fed, which is a meat and poultry processor in Sealy, Texas, is recalling whole chickens because they may be contaminated with Salmonella bacteria. The Texas Department of State Health Services issued a news release about this issue on May 2, 2018.
About 2,300 whole frozen chickens are recalled. They are packaged whole in plastic bags. The chickens were distributed in the Houston, Austin, and Dallas areas and sold at the Texas All Grass Fed’s storefront, which is located at 1962 Hluchan Road in Sealy.
The firm apparently failed to document that it had taken steps to prevent or eliminate bacterial contamination in the chickens. The plant also did not document that the chicken was properly cooled after processing. Those issues can permit the growth of Salmonella and other pathogenic bacteria.
No illnesses have been reported to date in connection with this issue. If you have purchased these chickens, do not eat them, even if you are going to cook them thoroughly. Some bacteria can produce a toxin while growing that is heat-resistant that can make you sick.
The FDA said this week that eggs from Rose Acre Farms, the company at the centre of the massive egg recall, were distributed to:
Phase 1 of the listeriosis emergency response plan (ERP) to strengthen the response to the listeriosis outbreak has been completed. This includes development of the ERP, obtaining approval for the ERP, communication of the plan with provincial and district stakeholders, development of a risk-assessment tool to identify high-risk food production facilities for inspection, development of training material and checklists to support inspections of facilities, capacitation of NHLS food testing laboratories. These activities build on the response activities conducted before 9 April 2018, which include identification of the source, product recall and risk communication.
A meeting to orient the provincial communications, environmental health and communicable disease authorities to the ERP was held on 24-25 April at NICD in Johannesburg. Agreement was reached on the role of the provinces and the next steps to implement the ERP.
The number of cases of laboratory-confirmed listeriosis reported per week has decreased since the implicated products were recalled on 04 March 2018, with five additional cases reported this week (epidemiological week 15).
As of 24 April 2018, a total of 1 024 laboratory-confirmed listeriosis cases have been reported to NICD since 01 January 2017. Since the recall 7 weeks ago, a total of 55 cases have been reported, whereas for the 7 weeks prior to the recall, 169 cases were reported. All cases that have been identified after the recall are being fully investigated.
Prior to 2017, an average of 60 to 80 laboratory-confirmed listeriosis cases per year (approximately 1 per week), were reported in South Africa. In July 2017, an increase in laboratory-confirmed cases of listeriosis was reported to National Institute for Communicable Diseases (NICD) which was followed by investigations into the reported increase. On 05 December 2017, the listeriosis outbreak was declared by the Minister of Health, Dr. Aaron Motsoaledi. The source of the outbreak was identified as ready-to-eat processed meat products
manufactured at Enterprise Foods’ Polokwane production facility. A recall of affected products was initiated on 04 March 2018.
Posted in food bourne outbreak, food death, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Safety Alert, foodborne outbreak, foodbourne outbreak, Listeria, Listeria monocytogenes, listeriosis, outbreak, south africa, Uncategorized
A meat processor based out of Sealy, Texas, has recalled approximately 2,300 whole frozen chickens due to a possible Salmonella contamination, the Texas Department of State Health Services announced Wednesday.
DSHS says Texas All Grass-Fed failed to document that it had taken steps to prevent or eliminate bacterial contamination from the chickens or document that the birds were properly cooled after processing, according to a news release.
The recalled chickens were packaged whole in plastic bags and distributed in the Houston, Dallas and Austin areas, and was sold at the processor’s storefront in Sealy.
While the risk of illness is low, the state department is still urging the public to toss out the recalled chicken or return it to the point of sale.
Ottawa, May 2, 2018 – The food recall warning issued on April 25, 2018 has been updated to include additional product information. This additional information was identified during the Canadian Food Inspection Agency’s (CFIA) food safety investigation.
K&K Foodliner is recalling certain pork schnitzel products from the marketplace due to possible E. coli O157:H7 contamination. Consumers should not consume the recalled products described below.
| Brand Name | Common Name | Size | Code(s) on Product | UPC |
|---|---|---|---|---|
| K&K Foodliner | Pork Schnitzel | Variable | All products with “packed on” dates from 2018.FE.21 to 2018.AL.13, inclusively | Starts with 0 202546 |
| K&K Foodliner | Pork Schnitzel – Breaded Italian Style | Variable | All products with “packed on” dates from 2018.FE.21 to 2018.AL.13, inclusively | Starts with 0 202548 |
| K&K Foodliner | Pork Schnitzel – Breaded | Variable | All products with “packed on” dates from 2018.FE.21 to 2018.AL.13, inclusively | Starts with 0 202547 |
| K&K Foodliner | Pork Schnitzel – Breaded Buffalo Style | Variable | All products with “packed on” dates from 2018.FE.21 to 2018.AL.13, inclusively | Starts with 0 202570 |
RASFF-aflatoxins (B1 = 18.5; Tot. = 46.8 µg/kg – ppb) in shelled almonds from the United States in Italy
RASFF-aflatoxins (B1 = 39; Tot. = 146 µg/kg – ppb) in shelled hazelnuts from Turkey in Italy
RASFF-aflatoxins (B1 = 28 / µg/kg – ppb) in hazelnut kernels from Turkey in Greece
RASFF-aflatoxins (B1 = 11.8; Tot. = 13.1 µg/kg – ppb) in pistachios from the United States in Germany
RASFF-aflatoxins (B1 = 10.1; Tot. = 35 µg/kg – ppb) in pistachios in shell from the United States in Germany
RASFF-aflatoxins (B1 = 16.4; Tot. = 18.3 / B1 = 20.9; Tot. = 23.3 µg/kg – ppb) in pistachio nuts from the United States in the UK
RASFF-aflatoxins (B1 = 6.9 µg/kg – ppb) in groudnuts from Argentina in the Netherlands
RASFF-norovirus (Gl/2g) in oysters from the Netherlands in Belgium
RASFF-norovirus (GI/ 2g) in live oysters (Crassostrea gigas) from France, via the Netherlands in Belgium
RASFF-norovirus (GII/2g) in live oysters (Crassostrea gigas) from France in Italy
RASFF-norovirus (GI and GII /2g) in live oysters from France in Italy
