Image CDC
Health officials in Kyrgyzstan are reporting 28 foodborne botulism cases through Oct. 2020, prompting a warning for the public.
Of the 28 cases, 19 were reported in the Osh region.
In most cases, botulism begins acutely. It can manifest itself in people who ate canned salads or cucumbers, mushrooms, eggplants, other vegetables and meat products the day before.
Posted in botulism, Clostridium botulinum, food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin
The parasite, Cyclospora, continues to provide illness and intrigue.
Florida-based Southeastern Grocers has issued a voluntary recall for its “SE Grocers Naturally Better Organic Fresh Cut Basil” following the detection of Cyclospora.
The company says the product was delivered through all of its distribution centers and sold in all its stores, including Winn-Dixie, BI-LO, Fresco y Más and Harveys Supermarkets. The basil comes in a 0.5-ounce container with UPC code 6-07880-20230-4.
The latest recall follows a summer outbreak of Cyclospora in the U.S. linked to Fresh Express and private label brand salad products produced at its Streamwood, IL facility that contain iceberg lettuce, red cabbage, and/or carrots.
690 people with laboratory-confirmed Cyclospora infections and who reported eating bagged salad mix before getting sick weren reported from 13 states (Georgia, Illinois, Iowa, Kansas, Massachusetts, Minnesota, Missouri, Nebraska, North Dakota, Ohio, Pennsylvania, South Dakota, and Wisconsin).
Illnesses started on dates ranging from May 11, 2020 to July 20, 2020.
37 people were hospitalized. No deaths were reported.
Posted in Cyclospora, Cyclosporiasis, food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, outbreak, Parasite
Ottawa, November 24, 2020 – The food recall warning issued on November 21, 2020 has been updated to include additional distribution information. This additional information was identified during the Canadian Food Inspection Agency’s (CFIA) food safety investigation.
Les Œufs Richard Eggs Inc. is recalling eggs from the marketplace due to possible Salmonella contamination. Consumers should not consume and distributors, retailers and food service establishments such as hotels, restaurants, cafeterias, hospitals, and nursing homes should not serve, sell, or use the recalled products described below.
Only eggs from Les Œufs Richard Eggs Inc. with best before dates indicated in the table below where the lot code contains “Q29” or where there is no lot code on the package are implicated by the recall.
| Brand | Product | Size | UPC | Codes |
|---|---|---|---|---|
| Les Œufs Richard Eggs Inc. | Large Size Eggs | 12 eggs | 0 57711 01056 9 | 20-12-26 Q29 |
| Les Œufs Richard Eggs Inc. | Large Size Eggs, Family Pack | 18 eggs | 0 57711 01018 7 | 20-12-22 Q29 20-12-26 Q29 |
| Les Œufs Richard Eggs Inc. | Extra Large Size Eggs | 12 eggs | 0 57711 01064 4 | 20-12-26 Q29 |
| Les Œufs Richard Eggs Inc. | Extra Large Size Ultra Eggs | 12 eggs | 0 57711 01070 5 | 20-12-18 Q29 20-12-22 Q29 20-12-24 Q29 |
| Les Œufs Richard Eggs Inc. | Large Size Brown Eggs | 12 eggs | 0 57711 08056 2 | 20-12-24 Q29 20-12-30 Q29 |
| Nutri | Large White Eggs | 12 eggs | 0 61719 01121 3 | 20-12-22 Q29 20-12-24 Q29 |
| Nutri | Large White Eggs | 18 eggs | 0 61719 01155 8 | 20-12-22 Q29 21-01-01 Q29 |
| Nutri | Large White Eggs | 30 eggs | 0 61719 01164 0 | 20-12-22 Q29 20-12-24 Q29 |
| no name | Medium size eggs | 12 eggs | 0 60383 66415 2 | 20-12-26 Q29 |
If you think you became sick from consuming a recalled product, call your doctor.
Check to see if you have the recalled products in your home or establishment. Recalled products should be thrown out or returned to the location where they were purchased.
Food contaminated with Salmonella may not look or smell spoiled but can still make you sick. Young children, pregnant women, the elderly and people with weakened immune systems may contract serious and sometimes deadly infections. Healthy people may experience short-term symptoms such as fever, headache, vomiting, nausea, abdominal cramps and diarrhea. Long-term complications may include severe arthritis.
This recall was triggered by test results. The CFIA is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.
The CFIA is verifying that industry is removing the recalled products from the marketplace.
There have been no reported illnesses associated with the consumption of these products.
Printer ready version of photos
Staphylococcus aureus (S. aureus) is a common food‐borne pathogen that causes severe diseases after adhesion to epithelial cells. Lactobacillus inhibits pathogenic bacterial adhesion and infection. In addition, sialic acid (SA) is widely known for its beneficial biological functions. A new way of reducing the occurrence of diseases and curbing the overuse of antibiotics is ingesting prebiotics and probiotics that regulate the intestinal flora. In this study, we first evaluated the anti‐adhesive effects of several strains of Lactobacillus on S. aureus. The study revealed that the S. aureus adhesion was inhibited by all the strains of Lactobacillus. Besides, the rate of inhibition by L. plantarum Z‐4 was significantly higher than other Lactobacillus species. We then investigated the effects of different SA concentrations (40, 100, 150, 200, and 260 μg/ml) on the growth and adhesion characteristics of L. plantarum and S. aureus. The results showed that SA influences bacterial adhesion by regulating the bacteria’s growth characteristics. Finally, the effects of SA combined with Lactobacillus on the adhesion of S. aureus were assessed by competition, exclusion and displacement methods. SA with a concentration of 260 μg/mL combined with L. plantarum had the highest inhibition effect on the competition assays. In addition, the expression of S. aureus adhesion‐related genes was reduced. This provides a new perspective on the application of SA and/or L. plantarum and its potential to resist adhesion of S. aureus.
Posted in food contamination, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Technology, Food Testing, Lactobacillus plantarum, Research, Staphylococcus aureus, Technology
CDC, public health and regulatory officials in several states, and the U.S. Food and Drug Administration (FDA) are investigating several multistate outbreaks of E. coli O157:H7 infections. This outbreak is different from two other E. coli O157:H7 outbreaks CDC is currently investigating (E. coli outbreak with unknown source 1 and E. coli outbreak with unknown source 3).
Take action if you have symptoms of an E. coli infection:
Follow these general ways to prevent getting sick from E. coli:
Since the last update on October 28, 2020, 16 ill people were added to this investigation.
As of November 19, 2020, a total of 39 people infected with the outbreak strain of E. coli O157:H7 have been reported from 18 states. A list of the states and the number of cases in each can be found on the Map of Reported Cases page.
Illnesses started on dates ranging from August 10, 2020, to October 23, 2020. Ill people range in age from 1 to 85 years, with a median age of 38 years, and 62% are female. Of 30 ill people with information available, 19 people were hospitalized and 4 people developed hemolytic uremic syndrome (HUS), a type of kidney failure. No deaths have been reported.
Illnesses might not yet be reported due to the time it takes between when a person becomes ill and when the illness is reported. This takes an average of 2 to 4 weeks. Please see the Timeline for Reporting Cases of E. coli O157 Infection for more details.
Investigators are continuing to collect different types of data to identify the source of this outbreak.
State and local public health officials are interviewing ill people to determine what they ate and other exposures in the week before they got sick. Of the 22 ill people interviewed to date, all reported eating a variety of leafy greens, like spinach (16), romaine lettuce (15), iceberg lettuce (12), and mixed bag lettuce (8). No single type or brand of leafy greens or other food item has been identified as the source of this outbreak. CDC is not advising people avoid any particular food at this time.
This investigation is ongoing, and CDC will provide more information as it becomes available.
Posted in Bacteria, bacterial contamination, CDC, E.coli, food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, foodborne outbreak, foodbourne outbreak, outbreak, STEC, STEC E.coli
Dole Fresh Vegetables, Inc. is voluntarily recalling a limited number of cases of organic romaine hearts. The products being recalled are Dole™ Organic Romaine Hearts 3pk (UPC 0-71430-90061-1), combined English/French packaging, with Harvested-On dates of 10-23-20 and 10-26-20, and Wild Harvest Organic Romaine Hearts (UPC 7-11535-50201-2), with Harvested-On dates of 10-23-20 and 10-26-20. The recall is being conducted due to a possible health risk from E. coli in the two products. Dole Fresh Vegetables is coordinating closely with regulatory officials. No illnesses have been reported to date in association with the recall.
Pathogenic E. coli can cause diarrhea, severe stomach cramps and vomiting. Most people recover within a week, but some illnesses can last longer and can be more severe.
The Harvested-On sticker is located on the upper right corner of each bag and the UPC code is located on the bottom right corner of the back of each bag. The Dole package contains three organic romaine hearts and the Wild Harvest product is packaged in a 12oz bag. The impacted products were distributed in AZ, HI, IA, IL, IN, KS, MD, MI, MN, MO, MS, MT, NC, ND and VA. These products were harvested and packed nearly 4 weeks ago and should no longer be in commerce. Consumers are advised to check product they have in their homes and discard any product matching the production description, UPC codes and Harvested-On dates listed above.
This precautionary recall notification is being issued due to an isolated instance in which a package of Dole™ Organic Romaine Hearts – 3pk yielded a positive result for pathogenic non-O157 E.coli STEC in a routine sample collected at a retail store by the Michigan Department of Agriculture and Rural Development. There is no indication at this time that this positive result is related to any illnesses nor consumer complaints and it is not associated with the strains connected to the ongoing outbreaks currently under regulatory investigation.
No other Dole products are included in the recall. This voluntary recall does not apply to any bagged or clamshell salad romaine product. Only the specific Organic Romaine Hearts listed, with the exact UPC codes and Harvested-On dates identified above, are included in the recall. Consumers who have any remaining product with these UPC codes and Harvested-On dates should not consume it, but rather discard it. Retailers and consumers with questions may call the Dole Consumer Center at 1-800-356-3111, which is open 24 hours a day.
Posted in Bacteria, bacterial contamination, E.coli, FDA, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Temperature Abuse, Food Testing, Food Toxin, STEC, STEC E.coli
Ottawa, November 22, 2020 – Levitts Foods (Canada) Inc. is recalling Compliments brand Smoked Beef Pastrami from the marketplace due to possible Listeria monocytogenes contamination. Consumers should not consume the recalled product described below.
| Brand | Product | Size | UPC | Codes |
|---|---|---|---|---|
| Compliments | Smoked Beef Pastrami | 175 g | 0 68820 13360 5 | BEST BEFORE 2020/DE/25 EST 48 |
If you think you became sick from consuming a recalled product, call your doctor.
Check to see if you have the recalled product in your home. Recalled products should be thrown out or returned to the store where they were purchased.
Food contaminated with Listeria monocytogenes may not look or smell spoiled but can still make you sick. Symptoms can include vomiting, nausea, persistent fever, muscle aches, severe headache and neck stiffness. Pregnant women, the elderly and people with weakened immune systems are particularly at risk. Although infected pregnant women may experience only mild, flu-like symptoms, the infection can lead to premature delivery, infection of the newborn or even stillbirth. In severe cases of illness, people may die.
This recall was triggered by Canadian Food Inspection Agency (CFIA) test results. The CFIA is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.
The CFIA is verifying that industry is removing the recalled product from the marketplace.
There have been no reported illnesses associated with the consumption of this product.
Printer ready version of photos
Handling poultry (chickens and turkey) incorrectly and undercooking it are the most common problems that lead to foodborne disease outbreaks linked to poultry.1 Follow these four tips to help you safely prepare your next holiday turkey meal.
Lidl is recalling the product ‘Zwagerman Carpaccio with pine nuts’. This concerns the packaging with a best-before date of 21 November 2020. The STEC bacteria has been found in the product.
Customers are urged not to eat this carpaccio. Eating a product with an E. coli bacteria (faeces bacteria, STEC, EHEC) can, if not thoroughly cooked, result in nausea, vomiting and (bloody) diarrhea within a week. Especially for young children, the elderly, people with low immunity and pregnant women. Consult your doctor for more information if you have health problems after eating the said product.
For more information, see the Lidl website .
Posted in Bacteria, bacterial contamination, EHEC, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, STEC, STEC E.coli
Ottawa, November 20, 2020 – My Grandfather’s Farm is recalling My Grandfather’s Farm brand Pumpkin Pie Jam from the marketplace because it may permit the growth of Clostridium botulinum. Consumers should not consume the recalled product described below.
| Brand | Product | Size | UPC | Codes |
|---|---|---|---|---|
| My Grandfather’s Farm | Pumpkin Pie Jam | 250 mL (sold in Mason Jars) | None | September 10, 2020 |
If you think you became sick from consuming a recalled product, call your doctor.
Check to see if you have the recalled product in your home. Recalled products should be thrown out or returned to the store where they were purchased.
Food contaminated with Clostridium botulinum toxin may not look or smell spoiled but can still make you sick.
Symptoms in adults can include facial paralysis or loss of facial expression, unreactive or fixed pupils, difficulty swallowing, drooping eyelids, blurred or double vision, difficulty speaking or including slurred speech, and a change in sound of voice, including hoarseness.
Symptoms of foodborne botulism in children can include difficulty swallowing, slurred speech, generalized weakness and paralysis. In all cases, botulism does not cause a fever. In severe cases of illness, people may die.
Background
The CFIA is verifying that industry is removing the recalled product from the marketplace.
There have been no reported illnesses associated with the consumption of this product.
Printer ready version of photos
Posted in Bacteria, bacterial contamination, Clostridium, Clostridium botulinum, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin
