The warmer coastal water temperature produced by summer weather creates ideal conditions for bacteria that can contaminate oysters, the Washington State Department of Health reminded the public over the Fourth of July weekend.
Vibrio vulnificus and Vibrio parahaemolyticus, two types of bacteria that grow in warm waters and can cause human illness, are known to be carried by oysters, especially in summer months.
There is further information at the link above.
Posted in Bacteria, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Hygiene, Microbiology, Pathogen, Research, Vibrio, Vibrio parahaemolyticus, Vibrio vulnificans, Water
Tagged climate, nature, science, washington state department, washington state department of health
Human infective noroviruses (NoVs) are a worldwide leading cause of foodborne illness and are frequently spread via infected food handlers preparing and manipulating food products such as deli sandwiches. The objective of the current study was to determine the efficiencies whereby NoV could be transferred between surfaces associated with the preparation of manually prepared foods such as deli sandwiches. Nonfood surfaces included gloves and stainless steel discs, and boiled ham, lettuce, and a sandwich bun were the ingredients of the deli sandwich. Both NoV GII.4 and the murine NoV 1 (MNV-1, a cultivable human NoV surrogate) were included in the presented study. Transfer of NoV GII.4 and MNV-1 between surfaces was performed by pressing an inoculated donor surface against an acceptor surface. To evaluate the effect of subsequent contact, donor surfaces were pressed a second time to an identical acceptor surface. Subsequently, NoV GII.4 and MNV-1 were detected using real-time reverse transcription PCR assays and plaque assays, respectively. Transfer of both viruses from gloves to stainless steel was inefficient, and virus transfer from food products to stainless steel occurred with more variability for NoV GII.4 than for MNV-1. Virus transfer from the stainless steel discs to the gloves was substantially more efficient than from the gloves to the stainless steel. NoV GII.4 and MNV-1 transfer from food products to the gloves occurred with varying efficiencies, although this variation was more evident for NoV GII.4. The MNV-1 inoculum was significantly less efficiently transferred to the acceptor surface at the second contact, which was not the case for NoV GII.4. The obtained transfer efficiency data may provide insights into the transfer of NoV during preparation of foods and can be included in risk assessment models describing the transmission of NoVs in this context.
Human noroviruses (HuNoVs) are the most common cause of acute viral gastroenteritis worldwide and are a leading cause of foodborne disease. Their environmental persistence and purported resistance to disinfection undoubtedly contribute to their success as foodborne disease agents. The purpose of this study was to compare the efficacy of three commonly used disinfectant active ingredients against representative HuNoV strains and cultivable surrogates. Ethanol (50, 70, and 90%), sodium hypochlorite (5, 75, 250, 500, and 1,000 ppm), and a quaternary ammonium compound blend (at 0.1×, 1.0×, and 10× concentrations) were evaluated against two norovirus (NoV) genogroup II strains (GII.2 and GII.4) and two surrogates (feline calicivirus [FCV] and murine norovirus [MNV-1]). Virucidal suspension assays (30-s exposure) were conducted in accordance with ASTM International standard E-1052. Virus inactivation was quantified using reverse transcription quantitative PCR targeting the ORFI-ORFII junction (HuNoV), the RNA polymerase region (MNV-1), or the ORFI region (FCV); infectivity assays were also performed for MNV-1 and FCV. The two HuNoV strains and FCV were relatively resistant to ethanol (<0.5 log inactivation) irrespective of concentration, but MNV-1 was much more susceptible (log inactivation, ∼2.0 log at higher ethanol concentrations). Both HuNoV strains were more resistant to hypochlorite than were either of the animal surrogates, with the human strains requiring ≥500 ppm of hypochlorite to achieve statistically significant reduction (≥3.0 log) in virus concentration. All four viruses were resistant to inactivation (<0.5-log reduction) using the quaternary ammonium compound formulation at all concentrations tested. This study is novel in that it clearly demonstrates the relative ineffectiveness of common active disinfectant ingredients against HuNoV and highlights the fact that the cultivable surrogates do not always mimic HuNoV strains.
Posted in Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Testing, Food Virus, Foodborne Illness, Hand Washing, Hygiene, Laboratory, Methods, Microbiology, Norovirus, Pathogen, Virus
Tagged acute viral gastroenteritis, reverse transcription pcr, risk assessment models, science
Island Salads Coleslaw
Product identification (batch/date codes)
Use by date: 20 July 2013 Pack size: 200g and 400g
Listeria monocytogenes, a food-poisoning bacteria, has been found in a batch of Island Salads Coleslaw following sampling by Craigavon Borough Council. Listeria monocytogenes can cause illness in certain groups of people, such as pregnant women, unborn and newborn babies, and anyone with reduced immunity, particularly the over-60s.
Action taken by the company
Advice to consumers
If you have purchased the above product, please do not consume it but return to your nearest store for a full refund.
Posted in Bacteria, Eurofins Laboratories, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Standards Agency, Food Testing, Listeria, Listeria monocytogenes, Microbiology, Pathogen, Recall
Tagged craigavon borough council, food, listeria monocytogenes, nearest store, newborn babies, restaurants
Almost 600 Sick from Hepatitis A in Frozen Berries in 3 outbreaks in the USA, Northern Italy and Northern Europe
As the case count for Hepatitis A linked to Townsend Farms Organic Antioxidant Blend reaches 140, outbreaks in Northern Italy and Northern Europe have sickened 352 and 103 respectively. All linked to frozen mixed berries.
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, Hepatitis A, Laboratory, Microbiology, outbreak, Pathogen
Tagged antioxidant blend, case count, food safety news, frozen berries, northern europe, northern italy
RASFF -Salmonella Minnesota (presence /25g) in frozen chicken meat (Gallus gallus) from Brazil in Spain
RASFF -Shigatoxin-producing Escherichia coli (E. coli VT2 and EAE positive) in frozen deer meat from Austria in Italy
RASFF – Shigatoxin-producing Escherichia coli (VT2, EAE positive) in frozen deer meat from Austria in Italy
RASFF – Norovirus (G I) in oysters from France in Italy
RASFF – Ochratoxin A (111.65 µg/kg – ppb) in raisins from South Africa in Poland
RASFF – Aflatoxins (B1 = 5.9 µg/kg – ppb) in groundnuts from China in the Netherlands
Posted in Aflatoxin, Bacteria, E.coli, EHEC, Eurofins Laboratories, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Food Virus, Hygiene, Microbiology, Mycotoxin, Norovirus, outbreak, Pathogen, RASFF, Recall, STEC
Tagged aflatoxins, deer meat, frozen chicken
Fourteen more cases of cyclospora infection were reported Friday to Nebraska and Iowa public health officials, adding to the 12 that had come in over the past several days.
Officials still are trying to determine the source of the Cyclospora cayetanensis parasite, which causes an intestinal infection called cyclosporiasis. They’re telling physicians to be aware of the illness and to test specifically for the parasite
The new Nebraska cases appear to be from the eastern part of the state, as did the earlier cases, according to a spokeswoman for the Nebraska Department of Health and Human Services. Most of the new Iowa cases were from central and eastern Iowa, said Dr. Patricia Quinlisk, medical director of the Iowa Department of Public Health. One case, she said, involved an Iowan who was tested in Omaha.
Cyclospora is spread by people ingesting food or water that is contaminated with feces. People living or traveling in tropical or subtropical regions of the world may be at increased risk for infection because cyclosporiasis is found in those areas. Foodborne outbreaks of the illness in the U.S. have been linked to various types of imported fresh produce, such as raspberries, basil, snow peas and mesclun lettuce.
People need to wash all fresh produce, health officials said.
The symptoms of cyclospora infection can last for weeks in otherwise healthy people. They include fatigue, lack of appetite, nausea, abdominal cramping and a low-grade fever.
People with compromised immune symptoms will have more severe and longer-lasting symptoms
What is cyclospora?
Cyclospora cayetanensis is a parasite made of one cell, too small to be seen without a microscope. This parasite causes an intestinal infection called cyclosporiasis.
How is cyclospora spread?
Cyclospora is spread by people ingesting something, such as food or water, that is contaminated with feces. Cyclospora needs days to weeks after being passed in a bowel movement to become infectious for another person. Therefore, it is unlikely that cyclospora is passed directly from one person to another.
Who is at risk for cyclospora infection?
People living or traveling in tropical or subtropical regions of the world may be at increased risk for infection because cyclosporiasis is found in some countries in the zones. In the United States, food-borne outbreaks of cyclosporiasis have been linked to various types of imported fresh produce.
What should I do if I think I might be infected with cyclospora?
See your health care provider.
Source: Centers for Disease Control and Prevention
Posted in Cyclospora, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety Alert, Food Testing, Foodborne Illness, Hand Washing, Hygiene, Illness, Microbiology, outbreak, Parasite, Pathogen, Recall
Tagged cyclospora cayetanensis, iowa department of public health, mesclun lettuce, nebraska department of health and human services
The Canadian Food Inspection Agency (CFIA) and Shah Brothers Imports are warning the public not to consume the Shabros brand Coriander Cumin Powders described in the link above because they may be contaminated with Salmonella.
There have been no reported illnesses associated with the consumption of these products.
The importer, Shah Brothers Imports, Mississauga, ON, is voluntarily recalling the affected products from the marketplace. The CFIA is monitoring the effectiveness of the recall.
Posted in Bacteria, CFIA, Eurofins Laboratories, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Microbiology, Pathogen, Recall
Tagged canadian food inspection, canadian food inspection agency, canadian food inspection agency cfia, food, food inspection agency
The Minnesota Department of Health has released information about the multistate Listeria outbreak linked to recalled Crave Brothers soft cheeses. Two people in Minnesota have been sickened in this outbreak. Both were older adults who became ill in early June; one of them has died.
Two Illinois restaurants served the Crave Brothers soft French cheeses that have been linked to a multistate Listeria outbreak. Girl & The Goat in Chicago, and the Hilton Hotel in Chicago sold the recalled cheese. Anyone who ate Les Frères, Petit Frère, or Petit Frère with Truffles at those restaurants may be at risk for developing listeriosis, a serious disease.
To date, two Minnesota residents have contracted Listeria food poisoning (listeriosis) after eating Les Freres cheese produced by Crave Brothers Farmstead Cheese Company. One of Minnesota victim died. Prompted by this outbreak, Crave Brothers issued a recall of some of its cheese products, including Les Freres (LF225 2/2.5#), Petit Frère (PF88 8/8 oz) and Petit Frère with Truffles (PF88T 8/8 oz), all with a make date of 7-1-13 or earlier.
A premier Minnesota restaurant, Butcher & The Boar, is the only restaurant in the state named by Crave Brothers Farmstead Cheese Company as a recipient of soft cheese associated with a deadly outbreak of listeriosis. Whole Foods Markets, Lunds, Byerlys, Rainbow, Kowalski’s and other grocery retailers also sold the cheese, as did restaurants in Wisconsin and Illinois. The recalled gourmet cheese has been associated with a Listeria death in Minnesota, a second Minnesota illness and individual cases of listeriosis in Illinois, Indiana and Ohio. All five people were hospitalized and one infection in a pregnant woman resulted in miscarriage.
The Centers for Disease Control and Prevention has joined the investigation by the Minnesota Department of Health into the Listeria outbreak linked to Crave Brothers Farmstead Cheeses. The company recalled three types of its cheeses on July 3, 2013 after an outbreak was announced. At least five people have been sickened in four states; one person in Minnesota has died and a woman has suffered a miscarriage.
Posted in Bacteria, CDC, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Hygiene, Illness, Laboratory, Listeria, Listeria monocytogenes, Microbiology, Miscarriage, outbreak, Pathogen, Recall
Tagged deadly outbreak, french cheeses, gourmet cheese, hilton hotel in chicago, soft cheeses
RASFF – Histamine (530 mg/kg – ppm) in sardines from Tunisia in Italy
RASFF – Suspicion of Paralytic Shellfish Poisoning (PSP) toxins (2152 µg/kg – ppb) in surf clams from the United Kingdom
RASFF – Listeria monocytogenes (< 100 CFU/g) in chilled raw milk brie from France in the Netherlands
RASFF – Shigatoxin-producing Escherichia coli in frozen beef (Bos taurus) from Brazil in Germany
RASFF – Shigatoxin-producing Escherichia coli in chilled deboned bovine meat from Argentina in Italy
