In 2021, 2 268 confirmed cases of listeriosis were reported by 30 EU/EEA Member States. The EU/EEA notification rate was 0.51 per 100 000 population. Germany, France, and Italy had the highest numbers of reported cases (560, 435 and 241, respectively), corresponding to 54.5% of all cases reported in the EU/EEA. The highest incidence rates were observed in Iceland, Finland, and Denmark. Figure 1 illustrates the country-specific age-standardised rates per 100 000 population.
Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, listeriosis, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk
Shigellosis is a relatively uncommon disease in the EU/EEA, but remains of concern in some countries and certain population groups. For 2019, 30 EU/EEA countries reported 8 448 confirmed shigellosis cases.
The overall notification rate was 2.2 cases per 100 000 population, slightly higher than in 2018. The highest notification rate was observed in children below five years of age, followed by male adults aged 25–44 years. Sexual transmission of shigellosis among men who have sex with men (MSM) is thought to have contributed to the gender imbalance characterising the disease.
Click to access shigellosis-annual-epidemiological-report-2019.pdf
Posted in 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, Shigella, Shigella flexneri, Shigella Sonnei
Hepatitis A cases in 2021 were at their lowest levels since EU-level hepatitis A surveillance began in 2007, while five other food and waterborne diseases are rising towards pre-pandemic levels. The information is revealed in the Annual Epidemiological Report 2021, of which six chapters are published today by ECDC.
The chapters cover diseases causing the highest number of food- and waterborne infections in the EU/EEA, namely campylobacteriosis, salmonellosis, yersiniosis, shigatoxigenic Escherichia coli infection, listeriosis, and hepatitis A.
In the EU/EEA, the hepatitis A notification rate was exceptionally low in 2021, with 0.92 cases per 100 000 population, compared to 2.2 in 2019. This can be attributed primarily to the COVID-19 pandemic and restrictions, including reduced international travel.
However, a sharp decline in the trend of hepatitis A cases has also been evident in the EU/EEA over the last five years. Additional factors contributing to this may be the heightened awareness of hepatitis A transmission, increased preventive measures such as practising good hygiene and increased vaccine uptake among at-risk groups. Increased natural immunity in at-risk groups following a large multi-country outbreak occurring in 2017 and 2018 may also be of importance.
In 2020, the number of cases of campylobacteriosis and salmonellosis, the two most commonly reported gastrointestinal infections in the EU/EEA, decreased notably due to the COVID-19 pandemic. Unlike hepatitis A, these appeared to increase in 2021, but the levels are still well below those of the pre-pandemic years. This could partly be an effect of reduced travel as travel-related infections were at their lowest in 2021.
Listeriosis, shigatoxigenic Escherichia coli infections and yersiniosis trends decreased less notably in 2020 and the number of cases returned to the pre-pandemic levels in 2021. This might be due to the more severe symptoms caused particularly by listeriosis and shigatoxigenic Escherichia coli infections, which are then more likely to be diagnosed and reported. Additionally, many of the cases are acquired within the EU/EEA, and the numbers are not as affected by international travel restrictions.
In 2021, although the COVID-19 pandemic was still ongoing, the gradual reduction of COVID-19 restriction measures, along with the return to normal daily life (social events, doctor’s visits, travel), the reopening of bars, restaurants and catering facilities (i.e. schools, workplaces), may explain the increase in cases of the five food- and waterborne diseases.
Posted in Campylobacter, Decontamination Microbial, escherichia coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Hepatitis A, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella, Yersinia
The notification of campylobacteriosis is mandatory in 22 EU Member States, Iceland, Liechtenstein, and Norway. In five EU Member States (Belgium, France, Greece, Italy, and the Netherlands) notification is voluntary. The surveillance systems for campylobacteriosis have full national coverage in all EU Member States except four (France, Italy, the Netherlands, and Spain). The coverage of the surveillance system in 2021 is estimated to be 20% in France and 64% in the Netherlands. These proportions were used when calculating notification rates for these two EU Member States. No estimate of population coverage in Italy and Spain was provided, so notification rates were not calculated for these two countries. The drop in cases in Luxembourg in 2019 is a surveillance artefact caused by a change to non-culture-based methods (PCR) in private laboratories, resulting in a reduced number of isolates sent to the national reference laboratory. From 2020, laboratory confirmation with PCR is included in the notification system which, along with a new electronic laboratory notification system, is expected to result in an increase in Campylobacter notifications. Greece has reported data on laboratory-confirmed cases collected from public hospitals from 2018 onwards. For 2020 and 2021, Spain has not yet received data from all regions normally reporting and the case numbers are therefore lower than expected. All countries reported case-based data except Belgium, Bulgaria, and Greece, which report aggregated data. Both reporting formats were included to calculate numbers of cases, notification rates, disease trends, and age and gender distributions.
Click to access campylobacteriosis-annual-epidemiological-report-2021.pdf
Posted in Campylobacter, campylobacter coli, Campylobacter jejuni, 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
Clostridium perfringens bacteria are one of the most common causes of food poisoning. CDC estimates that the bacterium causes nearly 1 million foodborne illnesses in the United States every year.
C. perfringens makes spores, which are inactive forms of the bacterium that help it survive heat, dryness, and other environmental conditions. Under certain conditions, such as when food is kept at an unsafe temperature (between 40°F and 140°F), C. perfringens spores can transform into active bacteria, which multiply in the food. After someone eats food containing C. perfringens, it can produce a toxin (poison) that causes diarrhea.
Foods cooked in large batches and held at unsafe temperatures are typically involved in outbreaks of C. perfringens food poisoning. Specific foods commonly linked to C. perfringens food poisoning include
Outbreaks of C. perfringens food poisoning tend to happen in settings where large groups of people are served and keeping food at proper temperatures may be difficult—for example, hospitals, school cafeterias, prisons, nursing homes, and large events with catered food.
Most of these outbreaks happen in November and December. Many of them have been linked to popular holiday foods, such as turkey and roast beef.
Posted in Clostridium, Clostridium perfringens, 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, Uncategorized
It would be a crime for your whānau and friends to come down with foodborne illness this festive season – so New Zealand Food Safety and the Chicken Scene Investigators have got your back.
“Each year, over our summer, there is a rise in cases of foodborne illness and hospitalisations,” says New Zealand Food Safety deputy director-general Vincent Arbuckle.
“The most commonly reported illness is campylobacteriosis – caused by Campylobacter bacteria – with our youngest and oldest having the highest rates of infection.
“There were 5,729 confirmed cases of campylobacteriosis in 2021, with 846 people needing hospital treatment, up from 718 in 2020. And 2022 looks set to follow a similar trajectory, with more than 5,300 cases nationally so far.
“The most common source of Campylobacter from food is raw or undercooked chicken.
“So, one big thing you can do this festive season to keep your whānau and friends healthy is to make sure you handle raw chicken safely. Cook it properly and use separate utensils and chopping boards, and, as with all food, don’t leave it out in the heat of the day, both before cooking and after you’ve finished eating.”
To help you with this, New Zealand Food Safety today launches a new food safety campaign. In a series of videos, our 2 Chicken Scene Investigators invite you to join them to spot the chicken-handling crime.
“Campylobacteriosis symptoms are nasty. They include diarrhoea, fever, headache, muscle aches, abdominal pain, and vomiting. It may also develop into more severe illness such as Guillain-Barré Syndrome, a disorder in which the body’s immune system attacks its nerves, sometimes resulting in permanent paralysis,” says Mr Arbuckle.
If you have symptoms, you can call Healthline for free anytime on 0800 61 11 16, or contact your doctor or practice nurse for advice.
“So, wherever you’re gathering – from BBQs to work do, beach parties to kai at the marae, Christmas lunch or potluck dinner – make sure you don’t contaminate your plate this summer.”
Te Whatu Ora medical officer of health Jay Harrower adds: “Every year thousands of people are diagnosed as being infected with Campylobacter, and for some it can be very serious. Across New Zealand Campylobacter cases are spiking once again this summer, but there are simple steps everyone can take to reduce the risk to them and their whānau.”
Chicken Scene Investigator tips to keep your whānau and friends safe:
Campylobacter infection: symptoms and advice
Posted in Campylobacter, campylobacter coli, Campylobacter jejuni, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety, Food Safety Management, food safety training, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk
Do not consume, use, sell, serve, or distribute recalled products
The affected product is being recalled from the marketplace due to possible Salmonella contamination.
The recalled product has been sold in British Columbia, Alberta, Manitoba and Ontario.
Food contaminated with Salmonella may not look or smell spoiled but can still make you sick.
Posted in CFIA, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Salmonella
After an extensive outbreak investigation, cucumber from a Spanish supplier stands out as the likely source of infection in a salmonella outbreak that started in November. No new cases of illness have been reported in recent weeks, which may indicate that there are no longer any contaminated products on the market and that the outbreak is probably over.
There are now 72 people registered who have become ill from the gastrointestinal bacterium Salmonella Agona. The peak of infection in Norway was in mid-November, and the last reported case of the disease came on 2 December. Cases of the same outbreak strain have also been reported in Sweden and the Netherlands, in the same period.
– It is not always possible to find the source of infection in such outbreaks, but now some batches of cucumber from a Spanish supplier have been identified as the most likely, says Catherine Svindland, senior adviser at the Norwegian Food Safety Authority.
These batches of cucumber are no longer on the market. The Norwegian importers of cucumbers from the supplier have intensified the sampling of cucumbers as an additional safety measure. Salmonella was not found in these samples. The Norwegian Food Safety Authority has notified the Spanish authorities and other countries in the EU about the suspicion.
The contaminating cucumbers have probably not been on the market since November.
The outbreak investigation continues to, if possible, definitively establish that these cucumbers are the source of infection. This can be challenging, as the polluting products are likely to be out of the market and people’s fridges.
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, Salmonella
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| 0362011368 | Use-by date 14/12/2022 | |
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Listeria, Listeria monocytogenes
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