Category Archives: Food Pathogen

USA – Foodborne Illness Outbreaks at Retail Food Establishments — National Environmental Assessment Reporting System, 25 State and Local Health Departments, 2017–2019

CDC

Abstract

Problem/Condition: Each year, state and local public health departments report hundreds of foodborne illness outbreaks associated with retail food establishments (e.g., restaurants or caterers) to CDC. Typically, investigations involve epidemiology, laboratory, and environmental health components. Health departments voluntarily report epidemiologic and laboratory data from their foodborne illness outbreak investigations to CDC through the National Outbreak Reporting System (NORS); however, minimal environmental health data from outbreak investigations are reported to NORS. This report summarizes environmental health data collected during outbreak investigations and reported to the National Environmental Assessment Reporting System (NEARS).

Period Covered: 2017–2019.

Description of System: In 2014, CDC launched NEARS to complement NORS surveillance and to use these data to enhance prevention efforts. State and local health departments voluntarily enter data from their foodborne illness outbreak investigations of retail food establishments into NEARS. These data include characteristics of foodborne illness outbreaks (e.g., etiologic agent and factors contributing to the outbreak), characteristics of establishments with outbreaks (e.g., number of meals served daily), and food safety policies in these establishments (e.g., ill worker policy requirements). NEARS is the only available data source that collects environmental characteristics of retail establishments with foodborne illness outbreaks.

Results: During 2017–2019, a total of 800 foodborne illness outbreaks associated with 875 retail food establishments were reported to NEARS by 25 state and local health departments. Among outbreaks with a confirmed or suspected agent (555 of 800 [69.4%]), the most common pathogens were norovirus and Salmonella, accounting for 47.0% and 18.6% of outbreaks, respectively. Contributing factors were identified in 62.5% of outbreaks. Approximately 40% of outbreaks with identified contributing factors had at least one reported factor associated with food contamination by an ill or infectious food worker. Investigators conducted an interview with an establishment manager in 679 (84.9%) outbreaks. Of the 725 managers interviewed, most (91.7%) said their establishment had a policy requiring food workers to notify their manager when they were ill, and 66.0% also said these policies were written. Only 23.0% said their policy listed all five illness symptoms workers needed to notify managers about (i.e., vomiting, diarrhea, jaundice, sore throat with fever, and lesion with pus). Most (85.5%) said that their establishment had a policy restricting or excluding ill workers from working, and 62.4% said these policies were written. Only 17.8% said their policy listed all five illness symptoms that would require restriction or exclusion from work. Only 16.1% of establishments with outbreaks had policies addressing all four components relating to ill or infectious workers (i.e., policy requires workers to notify a manager when they are ill, policy specifies all five illness symptoms workers need to notify managers about, policy restricts or excludes ill workers from working, and policy specifies all five illness symptoms requiring restriction or exclusion from work).

Interpretation: Norovirus was the most commonly identified cause of outbreaks reported to NEARS, and contamination of food by ill or infectious food workers contributed to approximately 40% of outbreaks with identified contributing factors. These findings are consistent with findings from other national outbreak data sets and highlight the role of ill workers in foodborne illness outbreaks. Although a majority of managers reported their establishment had an ill worker policy, often these policies were missing components intended to reduce foodborne illness risk. Contamination of food by ill or infectious food workers is an important cause of outbreaks; therefore, the content and enforcement of existing policies might need to be re-examined and refined.

Public Health Action: Retail food establishments can reduce viral foodborne illness outbreaks by protecting food from contamination through proper hand hygiene and excluding ill or infectious workers from working. Development and implementation of policies that prevent contamination of food by workers are important to foodborne outbreak reduction. NEARS data can help identify gaps in food safety policies and practices, particularly those concerning ill workers. Future analyses of stratified data linking specific outbreak agents and foods with outbreak contributing factors can help guide the development of effective prevention approaches by describing how establishments’ characteristics and food safety policies and practices relate to foodborne illness outbreaks.

Quebec – Notice not to consume Alfredo Rosso sauce prepared and sold by the company Del Monaco – E.coli

Quebec

QUEBEC CITY ,  May 29, 2023 /CNW/ – The Ministry of Agriculture, Fisheries and Food (MAPAQ), in collaboration with the Food Inspection Division of the City of Montreal and the company Del Monaco , located at 2968, boulevard Saint-Charles , in Montreal ( Kirkland ), warns the public not to consume the product indicated in the table below, because this food is likely to contain the bacterium  E. coli .  

Product name

Format

Affected lot

“alfredo rosso sauce”

500ml

BEST BEFORE 09 NOV. 2023

The product that is the subject of this warning was offered for sale until May 24, 2023, and only at the establishment designated above. The product was packaged in a plastic container with a transparent snap-on lid and sold frozen. The product label included, in addition to its name, the words “www.delmonaco.ca”.

The operator is voluntarily recalling the product in question. It has agreed with MAPAQ and the Food Inspection Division of the City of Montreal to distribute this warning as a precautionary measure. In addition, people who have this product in their possession are advised not to consume it. They must return it to the establishment where they bought it or throw it away. Foods contaminated with E. coli bacteria do not necessarily show any visible spoilage or suspicious smell, but can still make a person who eats them sick. The possible symptoms are as follows: nausea, vomiting, more or less acute abdominal cramps and watery or bloody diarrhea.

It should be noted that no case of illness associated with the consumption of this food has been reported to MAPAQ to date.

Netherlands – 1 the Best Tartar 2 pieces Dirk – Listeria monocytogenes

NVWA

Safety warning 1 the Best Tartar 2 pieces Dirk

Dirk immediately removes 1 the Best Tartar 2 pieces from the shelves. The product may contain listeria. Do not eat this product.

See Dirk’s website

Which product is it?

  • 1 the Best Tartare 2 pieces
  • Barcode starting with 2336999
  • Production code 230523433
  • Best before date 31-05-2023

Yours sincerely

The Dutch Food and Consumer Product Safety Authority

France – Paris Brest Pastry- Listeria monocytogenes

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Others
  • Product brand name E. Leclerc Thiant
  • Model names or references Sale at the self-service pastry department
  • Identification of products
    GTIN Batch
    0203990000000 Packed on 04/05/2023
    0203990000000 Packed on 02/05/2023
  • Packaging Plastic tray lot 2 x 75g
  • Marketing start/end date From 04/05/2023 to 05/05/2023
  • Storage temperature Product to be stored in the refrigerator
  • Geographic area of ​​sale Thiant
  • Distributors E. Leclerc Thiant

France – Real parsley ham from Burgundy – Listeria monocytogenes

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Meats
  • Product brand name Antoine Sabatier
  • Model names or references Genuine marbled Burgundy ham slice FE
  • Identification of products
    GTIN Batch Date
    3441700283152 137062 Use-by date 06/20/2023
  • Products ListList_of_products_FE_reminder_conso.pdfAttachment
  • Packaging 200g individual slice tray
  • Marketing start/end date From 05/23/2023 to 06/20/2023
  • Storage temperature Product to be stored in the refrigerator
  • Health mark FR 21 231 005 EC
  • Geographic area of ​​sale Whole France
  • Distributors Netto Sombernon, GAMM VERT BEAUNE GAMM VERT SEURRE GAMM VERT NUITS-ST-GEORGES GAMM VERT POUILLY-EN-AUXOIS , Chazal, Salaisons grande tradition, System U

France -Real parsley ham from Burgundy – Listeria monocytogenes

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Meats
  • Product brand name Antoine Sabatier
  • Model names or references Real parsley ham from Burgundy Mini 500g
  • Identification of products
    GTIN Batch Date
    3441700270831 137133 Use-by date 01/07/2023
  • Packaging 500g plastic mold
  • Marketing start/end date From 05/23/2023 to 06/20/2023
  • Storage temperature Product to be stored in the refrigerator
  • Health mark FR 21 231 005 EC
  • Geographic area of ​​sale Departments: COTE-D’OR (21)
  • Distributors Factory shop, Leclerc Beaune, My Good Shopping DIJON

France-Authentic parsley ham from Burgundy – Listeria monocytogenes

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Meats
  • Product brand name Dijonnaise cured meats
  • Model names or references Real parsley ham from Burgundy slice FE Salaisons Dijonnaises
  • Identification of products
    GTIN Batch Date
    3441700283152 137062 Use-by date 06/20/2023
  • Products List List_of_products_FE-SU_reminder_conso.pdfAttachment
  • Packaging 200g individual slice tray
  • Marketing start/end date From 05/23/2023 to 06/20/2023
  • Storage temperature Product to be stored in the refrigerator
  • Health mark FR 21 231 005 EC
  • Geographic area of ​​sale Whole France
  • Distributors U-system

France – SAINT NECTAIRE FARMER Cheese – Listeria monocytogenes

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Milk and dairy products
  • Product brand name THE BURON
  • Model names or references 04L130323
  • Identification of products
    Batch Date
    04L130323 Date of minimum durability 08/06/2023
  • Marketing start/end date From 04/18/2023 to 05/26/2023
  • Storage temperature Product to be stored in the refrigerator
  • Health mark EN 63.335.004 EC
  • Geographic area of ​​sale Whole France
  • Distributors CHEESE WORKSHOP

France – SAINT NECTAIRE FARMER – Listeria monocytogenes

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Milk and dairy products
  • Product brand name RODOLPHE THE MEUNIER
  • Model names or references 04L130323
  • Identification of products
    Batch Date
    04L130323 Date of minimum durability 02/06/2023
  • Marketing start/end date From 04/18/2023 to 05/26/2023
  • Storage temperature Product to be stored in the refrigerator
  • Health mark EN 63.335.004 EC
  • Geographic area of ​​sale Whole France
  • Distributors MILL CHEESE FACTORY

France – SAINT NECTAIRE FARMER Cheese – Listeria monocytogenes

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Milk and dairy products
  • Product brand name ARVERNE
  • Model names or references 04L130323 04L200323
  • Identification of products
    Batch Date
    04L130323 Date of minimum durability 08/06/2023
    04L200323 Date of minimum durability 06/09/2023
  • Marketing start/end date From 04/18/2023 to 05/26/2023
  • Storage temperature Product to be stored in the refrigerator
  • Health mark EN 63.335.004 EC
  • Geographic area of ​​sale Whole France
  • Distributors DISFRAIS AQUITAINE DESAILLY CHEESES CDF SDV CHEESE WORKSHOP PROLACTIN BUTTAY AND SON TUYE DU MESANDANS