Category Archives: Food Microbiology

England and Wales – Shiga toxin-producing Escherichia coli (STEC) data: 2020

Posted on June 30, 2023 by | Leave a comment

Gov UK

Main points

A total of 402 confirmed cases of Shiga toxin-producing Escherichia coli (STEC) O157 were reported in England and Wales in 2020.

The lowest incidence of STEC O157 was in the London region (0.29 per 100,000 population) and the highest in the South West region (1.04 per 100,000 population).

Children aged 5 to 9 years had the highest incidence of infection (1.50 per 100,000 population, 95% confidence interval (CI) 1.12 to 1.96).

One-third of confirmed STEC O157 cases in England were hospitalised and 3% were reported to have developed Haemolytic Uraemic Syndrome (HUS).

A further 286 specimens in England and 41 in Wales were positive for Shiga toxins (Stx) genes on polymerase chain reaction (PCR) at the Gastrointestinal Bacteria Reference Unit (GBRU) but an organism was not cultured.

The most commonly isolated non-O157 STEC serogroup was STEC O26 (England: n=103 out of 553, 19%; and Wales: n=26 out of 268, 15%).

Three outbreaks of STEC involving 63 cases in England were investigated in 2020.

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Posted in E.coli, E.coli O157, E.coli O157:H7, E.coli O26, 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, STEC, STEC E.coli

UK – British Lion unveils new code of practice for eggs

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The Grocer

A new enhanced version of the British Lion Code of Practice has been launched to mark the scheme’s 25th anniversary.

Version eight of the Lion Code incorporated the latest scientific veterinary advice and industry knowledge to ensure British Lion Eggs can continue to be produced to the highest standards of food safety, the industry body said.

The code of practice covers more than 700 auditable points from salmonella vaccination to complete traceability of hens, eggs, and feed.

It has also included enhanced sampling and testing, auditing and enforcement and updates to rodent control, on-farm protocols plus improvements to its animal welfare criteria.

The code is independently audited and the most comprehensive egg safety standard in the world. It is the UK’s most successful food safety scheme, said the British Egg Industry Council.

“The introduction of the Lion Code in 1998 effectively eliminated Salmonella and restored consumer confidence in British eggs,” said Mark Williams, BEIC chief executive.

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella in Eggs

USA – Preliminary Incidence and Trends of Infections Caused by Pathogens Transmitted Commonly Through Food — Foodborne Diseases Active Surveillance Network, 10 U.S. Sites, 2022

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CDC

The figure is a photo of a worker in a produce section with information about foodborne illnesses.

Summary

What is already known about this topic?

Campylobacter and Salmonella are the leading causes of bacterial enteric infections transmitted commonly by food. Reported incidence of enteric infections was lower during the COVID-19 pandemic (2020–2021) compared with previous years.

What is added by this report?

During 2022, FoodNet identified higher incidences of Shiga toxin-producing Escherichia coli, Yersinia, Vibrio, and Cyclospora infections compared with 2016–2018. Campylobacter, Salmonella, Shigella, and Listeria incidences did not change.

What are the implications for public health practice?

Progress in reducing enteric infection incidence was not observed during 2022, as influences of the COVID-19 pandemic subsided. Collaboration among food growers, processors, retail stores, restaurants, and regulators is needed to reduce pathogen contamination during poultry slaughter and to prevent contamination of leafy greens.

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Posted in Campylobacter, Cyclospora, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella, STEC, STEC E.coli, Vibrio, Yersinia

USA – Cronobacter infections in babies are now a reportable disease

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Food Safety News

The CDC has announced it will begin tracking infections caused by cronobacter, which was behind an outbreak in 2021-22 among babies and caused an infant formula shortage that plagued the nation for months.

The council is the body that recommends what diseases are “reportable.” That list already includes illnesses from other foodborne pathogens, including E. coli, Salmonella, and Listeria. About 120 other illnesses are on the list of “nationally notifiable” pathogens. The council and the CDC manage the list.

When the recommendation becomes active, cronobacter infections identified in infants less than 1-year-old will be reported by doctors and laboratories to state health departments. Those departments will then notify the CDC.

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Posted in Cronobacter sakazakii, 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, Pathogen, pathogenic

New Zealand – Durra brand Tahina and Halawa – Salmonella

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MPI

30 June 2023: Multiple importers are recalling specific batches of Durra brand Tahina and Halawa products due to the possible presence of Salmonella.

See-through jar with green lid.

Rectangular container with red lid.

Rectangular container with green lid.

Rectangular container with blue lid.

Product identification
Product type Sesame based products
Name of product (size) Durra brand Tahina (400g, 800g, 18kg)

Durra brand Halawa Plain (350g, 700g)

Durra brand Halawa Pistachio (350g, 700g)

Durra brand Halawa Extra Pistachio (350g, 700g)
Date marking Products with a date mark between EXP: 18/12/2024 up to and including EXP: 12/02/2025
Package size and description The products are sold in various packaging size variations in a plastic container or bucket.
Distribution The products are imported from Jordan.

The products are sold at retail outlets and ethnic grocery stores throughout New Zealand.

The products have not been re-exported.
Notes This recall does not affect any other Durra brand products.

Point of sale notice for retailers

If you are a retailer of the products in this recall, download a copy of the point of sale notice. You need to display it in your store for one month.

Point of sale notice – Hatem Brothers Ltd [PDF, 59 KB]

Point of sale notice – Unibrand Ltd [PDF, 59 KB]

Consumer advice

Customers are asked to check the date mark on the product.

Affected products should not be consumed. There have been no reports of associated illness in New Zealand. If you have consumed any of these products and have any concerns about your health, seek medical advice.

Customers should return the products to their retailer for a full refund.

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, MPI, Salmonella

USA – Sandwiches recalled because product was made with uncooked chicken

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Food Safety News

Compass USA, of Charlotte, NC, is recalling over 2,000 Fresh To You Chicken Filet Sandwiches because the chicken sandwich was made with uncooked chicken.

According to the Centers for Disease Control and Prevention (CDC), raw chicken is often contaminated with Campylobacter bacteria and sometimes with Salmonella and Clostridium perfringens bacteria, all of which can lead to serious food poisoning.

According to the details posted online by the FDA, the recall was initiated on June 8, 2023, and is ongoing.

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Posted in Campylobacter, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella

Salmonella outbreak ongoing with 130 sick; Listeria incident over in UK

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Food Safety News

Investigations into a Salmonella outbreak are ongoing but a Listeria outbreak has ended, according to the Food Standards Agency (FSA).

More than 130 people are sick with Salmonella Mbandaka after eating chicken products from Ukraine. Four patients were admitted to hospitals and one person died.

In response to repeated non-compliance with partly cooked chicken products from Ukraine, a system of Intensified Official Controls (IOC) was started in April. This included a requirement that the next 10 imported consignments from the implicated establishment would be subject to extra inspections.

Because of continued breaches of food safety requirements, this was escalated to Imposed Checks in May. These physical, documentary and testing inspections will remain in place until a minimum of 30 consecutive favorable results are achieved.

The UK importer has stopped receipt of the steam-cooked chicken product until the issue is resolved and is testing all their uncooked product on arrival into the UK for Salmonella. An investigation by Ukrainian authorities has resulted in risk management measures being taken at the facilities of the manufacturer.

In late 2022, the European Centre for Disease Prevention and Control (ECDC) reported that Finland had 89 cases while a few patients also lived in the Czech Republic, Estonia, France, Germany, Ireland, the Netherlands, and Israel.

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Posted in Decontamination Microbial, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, Foodborne Illness Death, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Salmonella, Salmonella in Chicken

Russia – Mass Food Poisoning at Summer Health Camp as Multiple Children Hospitalized

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Newsweek

A large number of children have reported symptoms consistent with food poisoning at a summer health camp in Russia’s southeastern Amur Oblast, according to local authorities.

The regional prosecutor’s office said 70 children fell sick at the White Mountains camp, with symptoms including abdominal pain and vomiting. Eight were hospitalized and the camp was suspended, state-run news agency Tass reported.

Reports that children had fallen ill at the health camp began circulating on social media on Thursday, sparking an investigation into how the facility had complied with sanitary and hygienic requirements.

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Posted in Decontamination Microbial, 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

Research – Does Vegan Cheese Pose a Food Safety Risk?

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Food Poisoning Bulletin

Recently, the Centers for Disease Control and Prevention (CDC) published an analysis of a Salmonella outbreak linked to vegan cheese made from cashews. The 2021 outbreak linked to Jule’s cashew brie marked the second time since 2014 that illnesses in multiple states were linked to cashew cheese.

Does vegan cheese pose a food safety risk? If it’s made from nuts, it might.

Cashews and Kill Steps

The CDC’s 2021 report on the Jule’s brie Salmonella outbreak states that whole genome sequencing tests on the Salmonella strain cultured from patients produced the same genetic “fingerprint,” meaning the patients were exposed to the same source of contaminated food. Investigators found this outbreak strain in samples of Jule’s cheese, in the facility where it was made, and in the specific lot of raw cashews used to make the cheese.

The CDC’s recent analysis of the outbreak states that U.S. Food and Drug Administration (FDA) investigators identified cashews as the ingredient that was the likely source of contamination and noted that no lethality treatment, or “kill step” such as pasteurization or irradiation was performed before cashew processing.

Similarly, a kill step was also omitted in the manufacture of The Cultured Kitchen cashew cheese linked to the 2014 Salmonella outbreak. Tests performed during that investigation revealed the presence of the outbreak strain in samples of the cheese collected from a patient’s home and in a batch of fermenting, raw, cashews collected from the facility where the product was made.

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Posted in 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 – Salmonella Outbreak at Solano County Jails Sickens 117

Posted on June 30, 2023 by | Leave a comment

Food Poisoning Bulletin

A Salmonella outbreak at Solano County jails in California has allegedly sickened more than a hundred inmates, according to the Vallejo Sun. All three jails in that county have ill inmates, and the outbreak has lasted more than a week, a spokesperson for the Solano County Sheriff’s Office told that outlet.

There are three jails in that county, including the Stanton Correctional Facility, the Claybank Detention Facility, and the Solano County Justice Center Detention Facility. Trinity Services Group provides the food for all three jails, and the Solano County Department of Health has been working with that establishment to clean their facility and to test food for contamination.

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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