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Category Archives: Food Microbiology Research
USA – CDC – From Inspector to Investigator: Finding the Factors That Lead to Foodborne Outbreaks
Posted in CDC, food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak
USA – Food illnesses linked to Dave’s Sushi in Bozeman – a death possibly linked to mushrooms
According to the Gallatin County Health Department, Dave’s Sushi in Bozeman is closed until further notice due to possible foodborne illnesses. The health department was notified of possible foodborne illness linked to eating at Dave’s Sushi on April 17. At this time, it is unclear what pathogen caused the illness.
On April 18, the health department performed an inspection and reportedly found Dave’s Sushi with four violations.
According to press reports, a man died after eating at the popular Bozeman restaurant, Dave’s Sushi, according to Broadwater County Sheriff Nick Rauser, who is also the county coroner. Sheriff Rauser says the 74-year-old man died at his home in Broadwater County. Sheriff Rauser says the call came in at 6:34 AM on the morning of April 18 and a relative told the responding officer that the man had eaten at Dave’s Sushi the night before, the same night the Gallatin County Health Department reported they received complaints of people becoming ill which led to the investigation and closure of the restaurant.
Dave’s Sushi will remain closed until further notice, pending a full investigation. According to a press release from the Gallatin City-County Health Department, the illnesses have been linked to eating at Dave’s Sushi on the afternoon of April 17, as well as April 1, April 8, April 9, and April 10.
Posted in food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Pathogen
Canada releases updated policy on Listeria monocytogenes in ready-to-eat foods
Health Canada has released an updated version of its “Policy on Listeria monocytogenes in Ready-to-Eat Foods,” which replaces the previous version from 2011.
The updated policy 2023 was created by Health Canada with input from the Canadian Food Inspection Agency (CFIA) and the Public Health Agency of Canada to safeguard the health and safety of Canadians. The updated policy is designed to provide guidance on activities related to Listeria monocytogenes in ready-to-eat foods for effective control measures, ensuring the early identification of Listeria in food processing environments. The policy takes into account the roles and responsibilities of government, industry and consumers.
The Listeria policy will be effective beginning Oct. 1 with the previous version of the policy remaining effective until that date. The Food and Drugs Act and Regulations apply to all food sold in Canada, including food traded at interprovincial and intraprovincial levels, whereas the Safe Food for Canadians Act and Regulations apply primarily to imported or exported food or food traded interprovincially or territorially for commercial purposes.
Health Canada is responsible for administering the Food and Drugs Act’s provisions related to public health, safety and nutrition. The updated Listeria policy is intended to support the interpretation and application of the Act. Health Canada’s policy provides guidance on the manufacturing, preparation, packaging, preservation and storage of food for sale under unhygienic conditions, and the sale of ready-to-eat foods containing Listeria monocytogenes exceeding the specified levels may be considered a violation of the Food and Drugs Act.
Posted in CFIA, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk
USA- CDC – BEAM Dashboard – (Bacteria, Enterics, Amoeba, and Mycotics)
The BEAM (Bacteria, Enterics, Amoeba, and Mycotics) Dashboard is an interactive tool to access and visualize data from the System for Enteric Disease Response, Investigation, and Coordination (SEDRIC). The BEAM Dashboard provides timely data on pathogen trends and serotype details to inform work to prevent illnesses from food and animal contact. Currently, the dashboard focuses on data for Salmonella, Shiga toxin-producing E. coli (STEC), Shigella and Campylobacter bacteria and multistate outbreaks, but it will eventually include additional pathogens, antimicrobial resistance data, and epidemiologic data from outbreak investigations.
Frequently Asked Questions (FAQ)
For additional questions, please contact simso@cdc.gov. Please take BEAM Dashboard Evaluation Survey if you would like to provide any feedback or have any comments.
Posted in Campylobacter, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella, Shigella, STEC, STEC E.coli
USA – CDC – Salmonella Outbreak Linked to Flour
Investigators are working to identify a specific brand of flour linked to this outbreak. However, any raw (unbaked) flour can have germs, like Salmonella. Do not eat or play with uncooked flour, dough, or batter.
Fast Facts
- Illnesses: 12
- Hospitalizations: 3
- Deaths: 0
- States: 11
- Recall: No
- Investigation status: Active
Salmonella in Raw Flour
Flour doesn’t look like a raw food, but most flour is raw. This means that it hasn’t been treated to kill germs that cause food poisoning. Any raw (unbaked) flour used to make dough or batter can be contaminated with germs like Salmonella, but Salmonella germs are killed when flour is cooked or baked. You can get sick after eating or tasting raw dough or batter. Children can get sick from handling or eating raw dough used for crafts or play clay.
Source of the Outbreak
Most people reported eating raw dough or batter made with flour before they got sick. Flour was the only common ingredient in the raw dough or batter people reported eating. Investigators are working to identify a specific brand of flour linked to illnesses.
What You Should Do
- Do not eat raw dough or batter – even a small amount can make you or your child sick
- Bake or cook food made with raw flour, like cookie dough or cake batter, before eating it.
- Follow the recipe or package instructions for cooking or baking. Use the temperature and cooking time given in the recipe or instructions.
- Buy heat-treated flour to use in recipes for homemade playdough.
- Clean
- Wash any bowls, utensils, and surfaces that touched raw flour with warm water and soap.
- Wash your hands with warm water and soap before and after using raw flour.
- Separate
- Keep raw flour, dough, and batter separate from foods that won’t be cooked.
- Call a healthcare provider right away if you or your child have:
- Diarrhea and a fever higher than 102°F
- Diarrhea for more than 3 days that is not improving
- Bloody diarrhea
- So much vomiting that you cannot keep liquids down
- Signs of dehydration, such as:
- Not peeing much
- Dry mouth and throat
- Feeling dizzy when standing up
Posted in CDC, Decontamination Microbial, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Salmonella
USA – Listeria Outbreak linked to unknown food has sickened 18 in 15 states since 2018
Listeria Outbreak linked to unknown source has sickened 18 since 2018 – 17 have been hospitalized.
A total of 18 people infected with the outbreak strain of Listeria have been reported from 15 states – Arkansas 1, California 1, Colorado 1, Illinois 1, Louisiana 1, Michigan 2, Missouri 1, Nebraska 1, New York 1, North Carolina 2, Pennsylvania 1, South Dakota 1, Texas 1, Washington 1 and Wisconsin 2.
A specific food item has not yet been identified as the source of this outbreak.
CDC, public health and regulatory officials in several states, and the U.S. Food and Drug Administration (FDA) are collecting different types of data to investigate a multistate outbreak of Listeria monocytogenes infections.
As of April 20, 2023, a total of 18 people infected with the outbreak strain of Listeria have been reported from 15 states – Arkansas 1, California 1, Colorado 1, Illinois 1, Louisiana 1, Michigan 2, Missouri 1, Nebraska 1, New York 1, North Carolina 2, Pennsylvania 1, South Dakota 1, Texas 1, Washington 1 and Wisconsin 2.
Posted in CDC, FDA, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak
USA – CDC Update – Multistate Outbreak of Hepatitis A Virus Infections Linked to Frozen Organic Strawberries
- Reported cases: 8
- States: 2
- Hospitalizations: 2
- Deaths: 0
- As of April 21, 2023, there are:
- 8 outbreak-associated cases of hepatitis A reported from 2 states (California and Washington).
- Illnesses started on dates ranging from November 24, 2022, to April 12, 2023.
- 2 people have been hospitalized. No deaths have been reported.
- Epidemiologic and traceback evidence indicate that frozen organic strawberries are the likely source of this outbreak.
- In interviews, 8/8 (100%) people reported eating frozen organic strawberries.
Posted in CDC, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Hepatitis A, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak
UK Salmonella outbreaks from breaded chicken sickened thousands and cost millions
A series of Salmonella outbreaks in the United Kingdom caused by breaded chicken products from Poland could have affected up to 5,000 people, officials have revealed.
The UK-wide outbreaks resulted in more than 1,000 confirmed illnesses in 2020 and 2021 with potentially as many as 4,000 additional cases which were not confirmed or reported.
The incident also cost an estimated £7.7 million ($9.6 million), according to a document detailing the UK Government’s plans to introduce checks on imports from October 2023, under its Border Target Operating Model.
Posted in food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Polish Chicken Salmonella, Salmonella, Salmonella in Chicken, Salmonella Poland
USA – Listeria Outbreak with Unknown Food Source – Update
A specific food item has not yet been identified as the source of this outbreak. However, CDC is concerned that illnesses continue to be reported. Listeria illness is rare, but it can result in serious illness or death.
Listeria is especially harmful if you are pregnant, aged 65 or older, or have a weakened immune system. If you are in any of these groups and have Listeria symptoms, contact your healthcare provider right away.
Fast Facts
- Illnesses: 18 (7 new)
- Hospitalizations: 17 (7 new)
- Deaths: 0
- States: 15 (5 new)
- Recall: No
- Investigation status: Active (first posted on February 15, 2023)
Source of the Outbreak
A specific food item has not yet been identified as the source of this outbreak.
Public health officials are interviewing people in this outbreak to find out what foods they ate before getting sick. Investigators are collecting as much information as they can to solve this outbreak.
Posted in CDC, food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, foodborne outbreak, foodbourne outbreak, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak
USA – USDA Proposes Declaring Salmonella an Adulterant in Breaded Stuffed Raw Chicken Products
WASHINGTON, April 25, 2023 – The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) released today a proposed determination to declare Salmonella an adulterant in breaded stuffed raw chicken products when they exceed a very low level of Salmonella contamination. This announcement is a significant first step that builds on FSIS’ proposed regulatory framework to reduce Salmonella infections linked to poultry products, released in October 2022.
Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella, Salmonella in Chicken, USDA
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