Category Archives: Food Micro Blog

Research – FDA Report Released on Restaurant Foodborne Illness Factors

Food Poisoning Bulletin

The FDA has released findings from the first phase of a 10 year study that is looking at restaurant foodborne illness factors  in fast food restaurants and full service restaurants. The report looked at risk factors from 2013 to 2014. The first 10-year study was conducted between 1998 and 2008.

In the 2008 study, the FDA found that the restaurant foodborne illness factors that needed the most improvement were poor personal hygiene, improper food holding/time and temperature, and contaminated equipment and protection from contamination.

More than half of all food poisoning outbreaks in the U.S. every year are associated with restaurant food. In 2014, when looking at outbreaks linked to a single location, restaurants accounted for 485 outbreaks, or 65% of the total, and 4780 illnesses, or 44%. Many of these outbreaks led to lawsuits. The FDA at that time stated it needed more research to identify the root causes for these poor retail food safety practices, and to determine effective intervention strategies.

The restaurant foodborne illness risk factors that were listed for this study include employee handwashing, proper temperature control of perishable foods, improper food holding time, hand-to-hand contact with ready-to-eat foods, cooking raw animal foods to safe final and required internal temperatures, contaminated equipment, and food obtained from unsafe sources.

UK – FSA -E. coli O157 cross-contamination guidance for food business operators and local authorities


We welcome stakeholder views on the proposed amendments to our guidance document on the control of E. coli O157 and cross-contamination.

About this consultation

This consultation will be of interest to:

  • food businesses where ready-to-eat and raw foods are handled
  • local authority enforcement officers
  • trade bodies, such as The British Hospitality Association and the British Retail Consortium

Consultation subject

The subject of this consultation is guidance which assists local authorities and all types of businesses that handle both raw foods (that can be a source of pathogens including E. coli O157) and ready to eat foods. This includes best practice around hygiene, separation and safety measures to be taken to avoid cross-contamination.

Consultation purpose

Following a routine review of the E.coli O157 guidance, the guide has been moved to a new format to increase understanding and accessibility. There have been no changes to the policy, science or law.

South Africa – Durban Old Town Italy a Link in South African Salmonella Outbreak – What you need to know

Food Poison Journal


Time’s consumer reporter, Wendy Knowler, reports that salmonella bacteria, most likely from contaminated eggs, has put at least 30 people in the greater Durban area in hospital, and sickened many more.

Social media reports posted by people who’d contracted salmonellosis after eating at the upmarket Old Town Italy restaurant in Umhlanga – mostly meals including hollandaise sauce – raised the alarm, but the outbreak of the past few weeks goes far beyond one restaurant.

In addition, four children attending a Cowies Hill creche were confirmed by doctors to have salmonellosis; seven people who attended a private lunch ended up in Hillcrest Private Hospital for almost a week after eating a dessert made with egg; a Florida Road restaurant closed for two days after its patrons reported falling ill and many pharmacies in the greater Durban area have reported a sudden spike in the demand for diarrhoea medication.

USA – CDC – Outbreak of Multidrug-Resistant Salmonella Infections Linked to Raw Turkey Products – One Death


CDC and public health and regulatory officials in several states are investigating a multistate outbreak of multidrug-resistant Salmonella infections linked to raw turkey products. The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS) is monitoring the outbreak.

  • Seventy-four more ill people from 26 states were added to this investigation since the last update on July 19, 2018.
  • As of November 5, 2018, 164 people infected with the outbreak strain of Salmonella Reading have been reported from 35 states.
    • 63 people have been hospitalized, and one death has been reported from California.
  • Epidemiologic and laboratory evidence( 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.
  • A single, common supplier of raw turkey products or of live turkeys has not been identified.
  • 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.


Canada – Updated Food Recall Warning – Canada Herb brand culantro (Ngò Gai) recalled due to Salmonella

CFIA Salm2

Recall details

Ottawa, November 9, 2018 – The food recall warning issued on October 31, 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.

Canada Herb is recalling Canada Herb brand culantro (Ngò Gai) from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled product described below.

Recalled products

Brand Name Common Name Size Code(s) on Product UPC
Canada Herb Culantro (Ngò Gai) Variable weight None – all packages sold up to and including November 9, 2018 None


RASFF Alerts – Salmonella – Chilled Marinated Chicken Breasts – Chicken Preparation -Chilled Turkey Merguez Sausages – Nettle Leaves – Chicken Wings – Turkey Fillets – White Sesame Seeds – Sesame Seeds – Sesame Paste – Shrimps – Black Pepper -Mussels – Minced Turkey Meat


RASFF -Salmonella (presence /25g) in frozen chicken preparation from Brazil in the Netherlands

RASFF -Salmonella enterica ser. Infantis (present /25g) in chilled marinated chicken breasts from Italy in Austria

RASFF-Salmonella enterica ser. Typhimurium (presence /25g) in chilled turkey merguez sausages from France in the Netherlands

RASFF -Salmonella (group F, presence /25g) in dried and cut nettle leaves from Albania in Germany

RASFF-Salmonella enterica ser. Enteritidis (presence /25g) in chilled chicken broiler wings from Lithuania in Lithuania

RASFF -Salmonella enterica ser. Typhimurium monophasic (1 ,4, [5], 12:i:-) (presence /25g) in chilled turkey fillets from France in France

RASFF-Salmonella (in 1 out of 5 samples /25g) in organic unhulled white sesame seeds from Poland, with raw material from Burkina Faso in Poland

RASFF-Salmonella (Presence /25g) in sesame paste (tahini) from Syria in Cyprus

RASFF-Salmonella enterica ser. Typhimurium monophasic (1 ,4, [5], 12:i:-) (presence /25g) in chilled chicken leg quarters from Poland in Croatia

RASFF -Salmonella (present /25g) in frozen shrimps (Penaeus monodon) from Vietnam in the Netherlands

RASFF -Salmonella (presence /25g) in sesame seeds from Sudan in Greece

RASFF-Salmonella enterica ser. London (presence /25g) in sesame seeds from India in Germany

RASFF-Salmonella (presence /25g) in black pepper from Brazil in Spain

RASFF-Salmonella (presence /25g) in live organic mussels (Mytilus galloprovincialis) from Italy, harvested in Spain in Italy

RASFF-Salmonella (presence /25g) in frozen poultry meat preparation from Brazil in the Netherlands

RASFF-Salmonella (presence /25g) in frozen chicken preparation from Brazil in the Netherlands

RASFF-Salmonella enterica ser. Infantis (present /25g) in chilled marinated chicken breasts from Italy in Austria

RASFF -Salmonella (in 3 out of 5 samples /25g) in frozen minced turkey meat from Germany in Italy

RASFF Alerts – Listeria monocytogenes -Chilled VP Black Angus Steak Tartare – Mini Blinis – Chilled Beef


RASFF-Listeria monocytogenes (present /25g) in chilled vacuum-packed black angus steak tartare from Ireland in the Netherlands

RASFF-Listeria monocytogenes (present CFU/g) in chilled smoked Norwegian salmon from Poland in Italy

RASFF-Listeria monocytogenes (> 1500 CFU/g) in mini blinis from France in France

RASFF-Listeria monocytogenes (presence /25g) in chilled beef from Belgium in the Netherlands