Category Archives: Food Pathogen

Uzbekistan: Botulism outbreak reported in Samarkand region, Linked to canned tomatoes

Outbreak News Today

kswfoodworld

On February 7, five people with signs of food poisoning were admitted to the infectious diseases department of the Bulungur District Medical Association in Samarkand region in southeastern Uzbekistan.

They were later diagnosed with botulism at the hospital. Despite the efforts of the doctors, one of the admitted, a 20-year-old man, died. Four more are in intensive care.

According to preliminary data, all five the day before, during lunch at the house of one of the victims, they ate canned tomatoes prepared at home.

Ireland – Survey of the Microbiological Safety of Refrigerated Ready-to-eat (RTE) Spreads and Dips

FSAI

Refrigerated/fresh spreads and dips such as hummus, guacamole, meat and fish pâtés are popular ready-to-eat food items. New products enter the market regularly to facilitate consumer’s lifestyles for on-the-go snacking and portion control.
However, many of these products are capable of supporting the growth of Listeria monocytogenes and undergo no further cooking by the consumer prior to consumption, making them high risk foods.Plant-based dips such as fresh salsa and guacamole contain raw produce.
These are often made in large batches and if made under poor hygienic conditions and poorly refrigerated area risk for the growth of foodborne pathogens (Kendall et al., 2013). Since those products are generally not cooked, their microbiological quality relies on the combination of several hurdles including pH, presence of organic acids, use of preservatives and storage temperature.
Ingredient quality also has a major effect on the final product safety. Chefs may choose to use lower grade ingredients (e.g. bruised tomatoes) reserving higher quality for foods in which they are visible to the consumer (Kendall et al., 2013). Dicing or pureeing produce, typical for preparation of salsa and guacamole, creates a large cut surface area that can spread contamination and increases availability of nutrients that can support the growth of pathogens (Asplund et al., 1991; Weissinger et al., 2000).
Plant-based food items are projected to become more and more popular with vegetarian and vegan consumers looking for a good source of protein in order to meet their nutritional needs. However, foodborne outbreaks particularly with Salmonella have been linked to these types of products worldwide (Appendix 1).
Meat and fish spreads, such as chicken liver pâté and smoked salmon pâté and pastes are popular spreads. Within the meat category, liver pâtés are amongst the most popular with chicken/duck livers being the major ingredient. There are multiple recipes for the manufacture of these types of spreads with the cooking of the livers being a critical control point. However, if appropriate cooking processes are not applied, pathogens if present can survive and potentially grow to harmful levels in these types of products. For example,smoked fish such as salmon, trout or mackerel, used in the production of fish spreads, have been occasionally contaminated with Listeria monocytogenes and can survive if the cooking process is insufficient (Rørvik et al.,2000).

Belgium – Recall of Colruyt and OKay – Gyros (500g) – Salmonella

AFSCA

Recall of Colruyt and OKay
Product: prepackaged Gyros (500g).
Problem: presence of Salmonella.


During an internal control, the presence of Salmonella was observed in the prepackaged 500 g gyros bearing the expiry date (BBD) of 14/2/2021 .

In consultation with the AFSCA, Colruyt and OKay have therefore decided to withdraw the product concerned from sale.

Customers who have purchased this product are advised not to consume it and to bring it back to the store, where they will be reimbursed. In the meantime, all stores have removed this product from the shelves.

Product description:

For Colruyt:

Pre-packaged gyros (500g)
Best before date (Best before date): 2/14/2021
Sales period: from 5/2/2021 to 10/2/2021 inclusive
Item number: 11096

For OKay and OKay Compact:

prepackaged Gyros 500 g
Best before date (BBD): 2/14/2021
Sales period: from 5/2/2021 to 10/2/2021 inclusive
Item number: 15593

This product has been offered for sale in all OKay and OKay Compact stores as well as in the butcher’s counter of the following Colruyt stores:
CoMarkt Bouwel, Colruyt Maaseik, Colruyt Lanaken, Colruyt Stabroek, Colruyt Haacht, Colruyt Balen, Colruyt Antwerpen Jan Van Gent , Colruyt Antwerpen-Linkeroever, Colruyt Eppegem, Colruyt Hoboken, Colruyt La Calamine, Colruyt Evere, Colruyt Laken, Colruyt Schaerbeek (rue de Jerusalem), Colruyt Schaerbeek (Meiser), Colruyt Deurne Noord, Colruyt Moluytchillon, Colruyt Moluytchillon, Dampremy

For more information, customers can contact Colruyt Group Customer Service on 0800 99 124 .

Possible symptoms of Salmonella poisoning

Possible symptoms of poisoning caused by Salmonella are fever, abdominal cramps, and diarrhea. These symptoms usually appear within 12 to 48 hours of ingestion.

Symptoms usually last 4 to 7 days, and most people recover without specific treatment. Young children, pregnant women, the immunocompromised and the elderly are among the groups at risk. In these people, the symptoms can be severe enough to require hospitalization of the patient.

People who have consumed this product and who present this type of symptoms are invited to consult their doctor, notifying him of this consumption.

Contact person for journalists
Colruyt Group Press Service
Phone. : 0473 92 45 10

France – MONOPRIX Brand Sheep Pumpkin Bloomer Sandwich Recall – Listeria monocytogenes

foodEGF

Product Name: Sheep Pumpkin Bloomer Sandwich

Brand: MONOPRIX

Reference: 3350033750852

Lot: 00531402

DLC: From 01/09/21 to 02/06/21

Risk: Listeria

Comment: Food poisoning caused by Listeria monocytogenes results in fever, isolated or accompanied by headaches following the consumption of contaminated products. Pregnant women, immunocompromised people and the elderly should pay particular attention to these symptoms. They can, in fact, cause listeriosis, a disease which can be serious and whose incubation period can be up to eight weeks.

People who have consumed the products mentioned above and who have these symptoms, are invited to consult their doctor by notifying him of this consumption.

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RASFF Alerts – Listeria monocytogenes – Shrimp Salad – Venison Salami – Frozen Smoked Salmon Trimmings – Frozen Cooked Meatballs

European Food Alerts

RASFF

suspicion of Listeria monocytogenes in shrimp from Bulgaria used in shrimp salad manufactured in Sweden in Sweden

RASFF

Listeria monocytogenes (1200 CFU/g) in venison salami from Italy in Italy

RASFF

Listeria monocytogenes (< 10 CFU/g) in frozen smoked salmon trimmings from Poland, via Denmark in Italy

RASFF

Listeria monocytogenes (200 CFU/g) in frozen cooked meatballs from Germany in Germany

RASFF Alerts – STEC E.coli – Frozen Beef – Frozen Beef Tenderloins

European Food Alerts

RASFF

shigatoxin-producing Escherichia coli (stx1+ /25g) in frozen beef from Brazil in the Netherlands

RASFF

shigatoxin-producing Escherichia coli (stx2+ /25g) in frozen beef tenderloins from Brazil in the Netherlands

RASFF Alerts – Salmonella – Black Pepper – Moringa Powder

European Food Alerts

RASFF

Salmonella enterica ser. Javiana (presence /25g), Salmonella enterica ser. Matadi (presence /25g), Salmonella enterica ser. Miami (presence /25g) and Salmonella enterica ser. Saintpaul (presence /25g) in black pepper from Brazil in Germany

RASFF

Salmonella enterica ser. Bonariensis (in 1 out of 10 samples /25g), Salmonella enterica ser. Coeln (in 2 out of 10 samples /25g), Salmonella enterica ser. Infantis (in 1 out of 10 samples /25g), Salmonella enterica ser. Matadi (in 1 out of 10 samples /25g), Salmonella enterica ser. Morehead (in 1 out of 10 samples /25g) and Salmonella enterica ser. Newport (in 1 out of 10 samples /25g) in black pepper from Brazil in Germany

RASFF

Salmonella (presence /25g) in black pepper from Brazil in the Netherlands

RASFF

Salmonella (present /25g) in moringa powder from the Netherlands in Germany

RASFF

Salmonella enterica ser. Derby (presence /25g) in raw milk cheeses from France in France

RASFF

Salmonella enterica ser. Gaminara (presence /25g), Salmonella enterica ser. Minnesota (presence /25g) and Salmonella enterica ser. Newport (presence /25g) in black pepper from Brazil in Germany

RASFF

Salmonella (in 4 out of 10 samples /25g) in black pepper from Brazil in Spain

Switzerland – Listeria in Naturaplan market salad, sold at Coop

FSVO

Bern, 02/10/2021 – Listeria were detected on maize kernels as part of internal controls. These corn kernels were used in Naturaplan market salad. A health hazard cannot be ruled out. Coop immediately removed the affected product from sale and launched a recall.

What is the risk of the product?

An infection with the bacterium Listeria monocytogenes is usually mild or even without symptoms in people with an intact immune system. In immunocompromised people, a number of severe symptoms can develop with, under certain circumstances, fatal outcome. Listeria infection during pregnancy can lead to a miscarriage or the child can be born with blood poisoning or meningitis.

Which product is affected?

Naturaplan organic market salad 205g

Article number: 4.032.298

To be used by: 08.02.2021; 02/09/2021; 02/10/2021; 02/11/2021; 02/12/2021

What should affected consumers do?

The FSVO recommends not to consume and dispose of the affected product.

   Address for queries

Consumers:
Federal Food Safety and Veterinary Office (
FSVO ) Infodesk: Tel. 058 463 30 33; info@blv.admin.ch

Journalists:
Federal Food Safety and Veterinary Office (FSVO)
Media office: Tel. 058 463 78 98; media@blv.admin.ch


editor

Federal Food Safety and Veterinary Office
http://www.blv.admin.ch 

USA – FDA Core Network

FDA

With CORE, FDA brought together expertise in medicine, public health and science to coordinate its efforts to find, stop, and prevent foodborne illness outbreaks. Since CORE was established in 2011, CORE teams have identified 959 potential outbreaks, responded to 234 outbreaks potentially linked to FDA regulated food products, identified a specific food in 100 outbreaks, and warned consumers to avoid those foods through more than 400 public notifications.

Outbreak Detection, Response, Prevention

On the Lookout

The CORE Signals and Surveillance Team evaluates emerging outbreaks and disease surveillance trends, working in collaboration with CDC, FDA field offices, and state agencies. The team reviews firm data including past inspections, sampling results, product distribution, and sourcing information. It also considers previous incidents involving similar pathogen and food pairs. This information is used to determine whether it can provide clues to understand emerging outbreaks. When an outbreak appears to be caused by an FDA-regulated food, this information is passed to a Response Team to coordinate FDA’s response efforts.

On the Hunt

Response Teams have one goal: to control and stop the outbreak. Response Teams work directly with FDA field offices, FDA subject-matter experts, the CDC, and state partners on a response strategy. The team coordinates investigations, inspections, sampling, and traces product distribution. Close coordination among the FDA, CDC, and state and local regulatory, public health and agriculture departments is crucial to stopping an outbreak.

Results of Response Activities

During or following an outbreak response several actions can be taken to either protect public health or inform public health efforts. Among the actions that have been taken as a result of CORE-coordinated investigations are:

  • More than 400 Public Advisories since 2011
  • At least 251 Recalls, including downstream recalls since 2011
  • 268 CORE-issued Assignments, including food facility/farm investigations/inspections, record collection, and sample collection related to outbreaks between 2016 – 2019
    • 106 Assignments with sample collection between 2016 – 2019

Communications

The CORE Communications Team monitors emerging and active incident investigations. If there is an ongoing risk to the public and actionable steps can be taken to reduce risk of illness, the FDA will issue public warning. This team also prepares responses to inquiries from FDA stakeholders and the media regarding outbreaks.

An Eye to Prevention

What did we learn? How can we prevent this from happening again? These questions guide the mission of the Outbreak Evaluation and the Outbreak Analytics Teams. These teams look at all aspects of the outbreak, from ingredient sourcing to production and distribution. They conduct data analyses to recommend ways to integrate preventative measures in food safety activities.

Results of Post-Response Activities

The CORE Outbreak Evaluation and Outbreak Analysis Teams have used data from CORE-coordinated outbreaks to contribute to:

  • The development of improved detection of the Cyclospora parasite in foods to improve outbreak detection and prevention efforts.
  • The development of the FDA Produce Safety Rule, aimed at reducing the risk of contamination of produce, and related documents.
  • The development of inspectional and sampling surveillance assignments to monitor firms and industries with foods associated with outbreaks and gather outbreak prevention data.
  • Providing resources to retailers, growers, shippers, and carriers on handling produce recalled after an outbreak and develop articles and presentations focused on past outbreak investigations to inform and educate the public and food industry professionals.
  • Communicating the results of outbreak analyses and prevention efforts through scientific journal articles and professional conferences focused on outbreak response and prevention.

More Information

USA -CORE Table Updates

FDA

The following is a list of outbreak investigations being managed by FDA’s CORE Response Teams. These two investigations are still active.

2/23/202011Salmonella PotsdamNot Yet Identified7ActiveEnded
See Advice
 ✔✔✔
1/13/202110Salmonella MiamiNot Yet Identified61ActiveOngoing
See Advice
 ✔