A spokesperson from the directorate told Amen FM Wednesday that the spoiled food they ate was bought from outside the house.
They were taken to hospital where they were treated from symptoms such as nausea and abdominal pain.
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Category Archives: Food Microbiology Research
Jordan – Seven family members suffer food poisoning in Amman
Posted in Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Food Spoilage, Foodborne Illness, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Poisoning
EU – Entry into force of the new maximum limits for Ochratoxin A
In January 2023, the new maximum limits of ochratoxin A in certain foods approved in August by Commission Regulation (UE) 2022/1370 of August 5, 2022 will come into force, amending Regulation (EC) nº 1881 /2006 regarding the maximum content of ochratoxin A in certain food products .
Ochratoxin A is a mycotoxin produced naturally by fungi of the genera Aspergillus and Penicillium and is found as a contaminant in a wide variety of foods, such as cereals and cereal-based products, coffee beans, dried fruits, wine and grape juice, spices and licorice. Ochratoxin A is formed during drying in the sun and storage of crops. Formation can be avoided by applying good drying and storage practices.
Regulation (EC) nº1881/2006 already established the maximum content of ochratoxin A for certain foods. This new regulation:
Establish maximum limit of ochratoxin A for:
- Nuts other than raisins.
- Certain licorice products.
- dry herbs
- Certain ingredients for infusions.
- Certain oleaginous seeds.
- pistachios
- Cocoa powder
- Malt-based non-alcoholic drinks
Reduces the existing maximum limits of ochratoxin A for:
- Bakery products.
- raisins
- roasted coffee
- instant coffee
In addition, it extends to all species the provisions in force relating to ochratoxin A in certain species.
Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Toxin, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, Ochratoxin A
Experts to meet and discuss Campylobacter control
The World Health Organization (WHO) and the UN Food and Agriculture Organization (FAO) are holding a meeting on Campylobacter in poultry next month.
Several experts from the United States are attending, including Bing Wang from the University of Nebraska-Lincoln; Marcos Sanchez-Plata of Texas Tech University; Catherine Logue at the University of Georgia. Also attending are Nicol Janecko, from the Quadram Institute, and Alessandra De Cesare from the University of Bologna.
Poultry meat has been identified as one of the most important food vehicles for Campylobacter contamination.
In a 2015 report on the global burden of foodborne disease, WHO estimated that in 2010 Campylobacter caused more than 95 million illnesses and 21,374 deaths.
Posted in Campylobacter, Decontamination Microbial, 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
India – North Paravoor food poisoning caused by Salmonella Enteritidis – 100 + Cases
Infection mostly caused by consumption of stale meat, chicken, egg and its products
The health department has found that salmonellosis, a disease caused by the bacterium Salmonella Enteritidis, is behind the food poisoning from a hotel in North Paravoor last week. Around 106 persons who consumed mayonnaise, al-faham, manthi, fried rice and peri-peri manthi from Majlis Hotel contracted the disease.
The samples were tested at the Government Medical College, Kalamaserry after several people started showing symptoms like diarrhoea, stomach upset, fever, nausea and vomiting 5 to 6 hours after consuming food.
Around 196 food poisoning cases were reported in the district this month. Following this, the district medical officer has alerted the public, catering services, hotels and food suppliers to avoid preparation of food in unhygienic conditions.
Posted in food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Poisoning, Salmonella
EFSA – Aged meat not riskier than fresh meat
Aged meat does not pose any additional risks compared to fresh meat if it is aged under controlled conditions, EFSA experts concluded in a scientific opinion released today.
Meat ageing is a process during which microbes and enzymes act upon the meat to break down the connective tissue, thereby tenderising the meat and giving it a richer flavour. This can be done through two main methods: wet ageing and dry ageing. Wet ageing is used for beef, pork and lamb that is stored and refrigerated in a vacuum package, while dry aged beef is refrigerated without packaging which results in a dry surface that is cut off before preparation.
“Aged meat has risen in popularity in recent years among the food industry and restaurants yet until now there has been a lack of knowledge about its safety. EFSA’s advice contributes to fill that gap and provides a solid scientific basis for food business operators to produce aged meat that is safe,” said the Chair of EFSA’s Panel on Biological Hazards, Prof Kostas Koutsoumanis.
There are no additional risks involved provided that the specific combination of time and temperature identified in the scientific opinion are observed during the ageing process, said EFSA’s experts. For example, dry aged beef can be considered as safe as fresh beef if ageing is done for up to 35 days at a temperature of 3°C or lower.
USA – DOJ Starts Criminal Investigation into Abbott Over Formula – Cronobacter
According to news reports, the Department of Justice has started a criminal investigation into Abbott Laboratories in relation to the cronobacter contamination at the Abbott plant that caused a shutdown last year and the resulting baby food supply crisis that triggered a severe shortage of powdered baby formula. Cronobacter can cause serious illness in infants and can be deadly.
Posted in Cronobacter sakazakii, cross contamination, Decontamination Microbial, 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
UK retailers record good numbers for results of Campylobacter in chicken testing
Supermarkets in the United Kingdom have reported their Campylobacter in chicken results for the third quarter of 2022.
The Food Standards Agency (FSA) maximum level is no more than 7 percent of birds with more than 1,000 colony-forming units per gram (CFU/g) of Campylobacter.
Data from the retailers covers July to September 2022 on high findings of Campylobacter in fresh, shop-bought, UK-produced chickens.
Switzerland – Food Warnings and Recalls Report 2021
2021 Report: Public Warnings and Product Recalls
18.10.2022: The FSVO’s annual statistics for 2021 regarding nationwide product recalls, public warnings as well as collaboration with the European rapid alert system RASFF have been published.
A new flyer presents, in addition to the current figures, the collaboration between the various services (companies, cantons and Confederation), including the European rapid alert system – Rapid Alert System for Food and Feed (RASFF).
Research – Isolation of Listeria monocytogenes from poultry red mite (Dermanyssus gallinae) infesting a backyard chicken farm in Greece
The poultry red mite (PRM), Dermanyssus gallinae, is arguably the most harmful, ubiquitous haematophagous ectoparasite infesting egg-laying hens. PRM is a vector of various microorganisms, with some being important for food microbiology and public health. The present study aimed to investigate the presence of specific pathogens, including Escherichia coli, Salmonella spp. and Listeria spp., carried by PRM infesting a chicken farm in Greece. Mites were caught using cardboard traps (Avivet), and 100 unwashed PRM were homogenized and used for microbiological cultures. Microbiological cultures were carried out on general and selective substrates to detect the above-mentioned bacteria. Specifically for Listeria spp., DNA was extracted from bacteria grown in Tryptone Soya Yeast Extract Agar using a commercial kit. The hly gene encoding the Listeriolysin O protein was amplified by PCR. Mites were identified as D. gallinae using morphological keys as well as by COI DNA barcoding. Microbiological cultures and PCR assays were positive for Listeria monocytogenes. No other bacteria were detected. The current study constitutes the first molecular isolation of L. monocytogenes from D. gallinae, confirming that PRM can carry this food-borne pathogen. PRM control measures and hygiene practices should be applied to minimize any possible contamination risk of poultry products with L. monocytogenes and safeguard public health.
Research – An outbreak of Hepatitis A virus infection in a secondary school in England with no undetected asymptomatic transmission among students
Abstract
In June 2019 the Health Protection Team in Yorkshire and Humber, England, was notified of cases of hepatitis A virus (HAV) infection in staff at a secondary school. Investigation revealed that an earlier case worked as a food handler in the school kitchen. Indirect transmission through food from the canteen was considered the most likely route of transmission. Cases were described according to setting of exposure. Oral fluid was obtained from students for serological testing. Environmental investigations were undertaken at settings where food handling was considered a potential transmission risk. Thirty-three confirmed cases were linked to the outbreak. All of those tested (n = 31) shared the same sequence with a HAV IB genotype. The first three cases were a household cluster and included the index case for the school. A further 19 cases (16 students, 3 staff) were associated with the school and consistent with indirect exposure to the food handler. One late onset case could not be ruled out as a secondary case within the school and resulted in vaccination of the school population. Five cases were linked to a bakery where a case from the initial household cluster worked as a food server. No concerns about hygiene standards were noted at either the school or the bakery. Oral fluid samples taken at the time of vaccination from asymptomatic students (n = 219, 11–16 years-old) showed no evidence of recent or current infection. This outbreak included household and foodborne transmission but limited (and possibly zero) person-to-person transmission among secondary school students. Where adequate hygiene exists, secondary transmission within older students may not occur.
Posted in Decontamination Microbial, food bourne outbreak, food handler, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, foodborne outbreak, foodbourne outbreak, Hand Washing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Norovirus, outbreak
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