Category Archives: Food Pathogen

Australia – Mamma Lucia Halloumi Cheese -E.coli

FSANZ

Product information

Fresh Cheese Company is undertaking a recall of one batch (Batch 20139) of the Mamma Lucia Halloumi Cheese 180g. The product has been for sale at IGA, independent food retailers and delicatessens in Vic. There are no other batches affected by this recall.

Date markings

Use by 14 11 20

Mamma Lucia Halloumi Cheese

Problem

The recall is due to possible E.coli contamination.

Food safety hazard

Food products contaminated with E.coli may cause illness if consumed.

Country of origin

Australia

What to do​

Consumers should not eat this product. Any consumers concerned about their health should seek medical advice. Customers should return the product to the place of purchase for a full refund.

For further information please contact:

Fresh Cheese Company
Phone 03 9301 9444
www.provedoregroup.com.au

Related links:

 

Japan and South Korea – Thousands sick in E. coli outbreaks

Food Safety News

Officials in Korea are investigating an E. coli outbreak that has affected 100 people while more than 3,000 students and teachers recently got food poisoning in Japan, according to media reports.

The Korea Centers for Disease Control and Prevention (KCDC) has been investigating an Enterohemorrhagic E. coli (EHEC) outbreak with the local municipality and relevant ministries since mid-June. EHEC is also known as Shiga toxin-producing E. coli (STEC).

The outbreak in a kindergarten in Ansan-si, Gyeonggi Province had 58 confirmed cases as of late June with 114 people showing symptoms. Most of these are students of the kindergarten but three are family members of pupils.

A total of 21 people — 19 kindergarten students and two family members — were in hospital for inpatient care. Sixteen people — 14 students and two family members — had onset of symptoms suspected to be hemolytic uremic syndrome (HUS), a type of kidney failure associated with E. coli infection, and four people were receiving dialysis treatment.

USA – TWO HOSPITALIZED AFTER REPORTED SALMONELLA OUTBREAK AT GRANTS PASS RESTAURANT

KDRV

GRANTS PASS, Ore. — Public health officials are investigating a cluster of Salmonella cases linked to a Grants Pass restaurant that has resulted in two hospitalizations, according to Josephine County Public Health.

The agency said that multiple cases of documented Salmonella were “potentially linked” to Si Casa Flores on NE Beacon Drive. Public health officials inspected the restaurant and collected 17 specimens for lab testing, with results expected this weekend.

“Si Casa Flores Corporation has been working closely with Public Health specialists to identify the source of the outbreak and ensure the continued safety of Si Casa customers,” Josephine County Public Health said in a statement.

Due to ingredients shared between local restaurants, state and local authorities are asking that anyone who has eaten at three Si Casa Flores-owned locations in Grants Pass from June 25 to July 7 complete an online survey. This includes the Beacon Drive location, the NW F Street location, and the Xpress trailer on Union Avenue.

Research – Attributing human foodborne diseases to food sources and water in Japan using analysis of outbreak surveillance data

JFP

In Japan, strategies for ensuring food safety have been developed without reliable scientific evidence on the relation between foodborne infections and foods. The aim of this research was to provide information on the proportions of foodborne diseases caused by seven major causative pathogens ( Campylobacte r spp., Salmonella spp., EHEC, V. parahaemolyticus , Clostridium perfringens , Staphylococcus aureus , and Norovirus) attributable to foods using analysis of outbreak surveillance data. For the calculation of the number of outbreaks attributed to each source, simple-food outbreaks were attributed to the single-food category in question, and complex-food outbreaks were classified under each category proportionally to the estimated probability. Between 2007 and 2018, 8.730 outbreaks of foodborne diseases caused by seven pathogens were reported and another 6,690 (76.6%) were of “unknown source”. We observed fluctuations in the sources of foodborne diseases caused by the seven pathogens from 2013 to 2018 as follows: chicken products (92.9%, CI 92.6–92.9) for Campylobacter spp., beef products (40.1%, CI 38.2–41.2) and vegetables (39.3%, CI 38.2–41.2) for EHEC, eggs (22.8%, CI 14.9–31.9), chicken products (13,3%, CI 6.4–21.3) for Salmonella spp., finfish (86.3%, CI 62.5–95.8) and shellfish (13.7%, CI 4.2–37.5) for V. parahaemolyticus, grains and beans (47.2%, CI 31.2–62.5) for S. aureus, vegetables (69.3%, CI 50.8–79.7) and beef products (13.1%, CI 10.2–15.3) and chicken products (10.0%, CI 1.7–27.1) for C. perfringens , and shellfish (74.7%, CI 73.1–75.9) for Norovirus. In this study, we provide the best currently available basis to evaluate the link between foodborne diseases and foods. Additionally, our results reflected the effect of strict health regulations for raw beef during a given time period, and demonstrate the importance of controlling the contamination rate of Campylobacter spp. in chicken products at each step of the food supply chain.

Hong Kong – Cross contamination, temperature abuse factors in sandwich outbreak

Food Safety News

Cross contamination and temperature abuse are factors that played a role in an outbreak of Salmonella in Hong Kong earlier this year.

In May, the Centre for Health Protection (CHP) of the Department of Health recorded 236 illnesses linked to consumption of sandwiches produced in a food factory with more than 50 people needing hospital treatment.

Cross contamination of raw eggs by food handlers at the factory, prolonged storage of sandwiches at improper temperatures during delivery and at retail were suspected to be contributing factors to the outbreak.

The most commonly consumed items included a ham, cheese and egg sandwich by 166 cases, ham and egg sandwich by 50 cases and a cheese and egg sandwich by 29 patients.

Scotland – Salmonella and STEC behind most outbreaks in Scotland

Food Safety News

There were 11 foodborne outbreaks in Scotland this past year with almost 50 people falling ill.

Salmonella and Shiga toxin-producing E. coli (STEC) were the most frequently reported organisms.

Findings come from the Health Protection Scotland (HPS), part of Public Health Scotland (PHS), annual surveillance report on bacterial, protozoal and viral outbreaks of infectious intestinal disease in 2019.

The 11 outbreaks and 49 illnesses in 2019 is down from the 14 outbreaks and 117 illnesses reported in 2018, but in line with the previous five-year average of 13 outbreaks per year. Figures from 2018 include a norovirus outbreak that affected 60 people.

USA – Cyclospora Bagged Salad Outbreak in Iowa Affects 160 – And Authorities are Still Counting

Food Poisoning News

Iowa continues to hold the highest number of cases in the ongoing Fresh Express Bagged Salad Cyclospora Outbreak, compared to the other 7 affected states, with a total of 160 confirmed cases.

Cyclospora, officially known as Cyclospora cayetanensis, is a type of parasite which uses the human gut as its host. The parasite enters the human body by being ingested with fresh fruits, vegetables, or water, at which point the parasite begins to live and multiply in the gut.

Canada- Fresh Express Cyclospora Outbreak Numbers Spike as It Spreads To Canada

Food Poisoning News cardcyclosporasme

The U.S. Food and Drug Administration’s (FDA) reports that the investigation of the Fresh Express Bagged Salad Cyclospora Outbreak continues, as the CDC reports increasingly greater numbers of confirmed cases of infection. The last investigation report published by the FDA concerning the Fresh Express Cyclospora Outbreak, on June 28, 2020, accounted for 206 confirmed cases of Cyclospora infection. As of July 8, 2020, the FDA announced that the number of confirmed cases have jumped to a total of 509, across 8 states. Furthermore, health officials report that the outbreak has even stretched across the borders of the U.S. to three provinces of Canada, Ontario (26), Quebec (10) and Newfoundland and Labrador (1).

Belgium – Pork Kebabs and Beef Kebabs. – Salmonella

AFSCA

During internal microbiological controls in the laboratory, Colruyt and OKay noted the presence of Salmonella in pork kebabs and beef kebabs with the expiry date of 07/16/2020 .

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

Colruyt and OKay 100% guarantee that the products concerned are no longer in store. Customers who bought these products are asked not to consume them and bring them back to the store, where they will be reimbursed.

Possible symptoms of Salmonella poisoning

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

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

People who have consumed the product concerned and who present this type of symptoms are invited to consult their doctor by reporting this consumption.

Product description:  

16255 Pork skewers ± 300 g OKay

* new products concerned *
37031 Salt and pepper marinated beef
brochette ± 300g OKay 11272 Beef brochette 300 g Colruyt
34005 Pork brochette 1.3 kg Colruyt

Use by date (DLC): 07/16/2020
Sales period: from 07/09/2020 to 07/13/2020 included
Article number: 16255

The product was sold in Belgium via the OKay and OKay Compact stores .

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

Contact for journalists
Press Service Colruyt Group
Tel. : 0479 72 29 10

France – Leader Price brand 225g strong chorizo – Salmonella

Oulah

wow, product recall, product recall, consumption, consumer, danger, health, product safety

ENCOUNTERED PROBLEM

Possible presence of Salmonella

PROPOSED SOLUTION

People who hold this product are asked not to consume it and to return it to the point of sale where it was purchased for reimbursement.

Foodborne illness caused by salmonella results in gastrointestinal upset, diarrhea, vomiting and abdominal pain, often accompanied by fever; these symptoms may be more severe in young children, immunocompromised people and the elderly. The incubation period can range from 6 to 72 hours.
People who have consumed the products mentioned below and who present these symptoms are invited to consult their doctor by reporting this consumption.

FURTHER INFORMATION

▸ Barcode
3263859482411

▸ DLC
All DLC from 10/16/2020 to 10/23/20

▸ Health stamp
FR 60 463 013 CE

▸ Contact customer service
For any further information, you can contact the customer service by dialing the Toll Free Number: 0 800 35 00 00 (service and call free) from Monday to Friday from 8:30 am to 6:00 pm

▸ Source
https://www.leaderprice.fr/