KOZHIKODE: A two-and-a-half-year-old boy died and several other children fell ill due to food poisoning at Narikkuni in Kozhikode
The children fell ill after eating a chicken dish served during a wedding function
Police and health officials have launched an investigation into the incident
Three family members including one month old baby died of food poisoning symptoms in Phoe Kanbay village, Maubin Township, Ayeyawaddy Region on the morning of November 10.
“The family of three where husband is 20 years old, wife is 18 years old and the baby is one month old died on the morning of November 10. When they were not appear at the fink farm where they were working, people came to their house and saw them dead. In the mosquito net, they found half eaten coconut, Morinda and papaya fruits,” said Sayadaw of Nay+Toe philanthropic organization.
Posted in Death, food contamination, food death, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Poisoning Death, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Poisoning
Outbreak Investigations Linked to Food
Outbreak Investigations Linked to Animals
Other Outbreaks
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The Famous Anthony’s hepatitis A outbreak has now sickened 50 people and hospitalized 31 as of October 26, 2021, according to news reports. A sick employee worked at that restaurant in mid to late August 2021. The Roanoke City and Alleghany Health Districts reported the increase in cases. This is an increase of 13 patients since the last update two weeks ago.
One of the problems with this viral infection is that people are infectious up to two weeks before they even know they are sick. The virus is very contagious and is easily passed from person-to-person, through contaminated food, and through contact with contaminated surfaces.
Posted in food bourne outbreak, food contamination, food handler, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning Death, food recall, Food Safety, Food Safety Alert, Food Virus, foodborne outbreak, foodbourne outbreak, Hepatitis A, outbreak, Virus
Yearly, 23 million foodborne disease illnesses and 5,000 deaths are estimated in the World Health Organization (WHO) European Region, and 41 foodborne Disability Adjusted Life Years (DALYs) per 100,000 population were estimated for the WHO Sub-Region EUR A in 2010 [1]. In Europe, a total of 5,146 foodborne and waterborne outbreaks, including 48,365 cases of illness and 40 deaths were reported to the European Food Safety Authority (EFSA) in 2018 [2]. Vulnerable populations, including elderly patients, immunocompromised patients, children younger than five years old and pregnant women are more susceptible to foodborne infections and are more prone to develop severe courses of disease compared with healthy people [3]. Therefore, healthcare is a setting where foodborne outbreaks (FBO) can cause considerable morbidity and mortality. In 2020, 20.6% of the European Union (EU) population was aged 65 years and older [4]. As the proportion of elderly people is projected to further increase, the share of the vulnerable population as patients in healthcare facilities (HCF) is likely to increase and thereby the risk associated with healthcare-associated foodborne outbreaks (HA-FBO). Personnel (medical and non-medical staff, food handlers etc) of HCF may also be at risk for HA-FBO and be a source of further spread in healthcare settings and elsewhere. This can cause major disruption of services [5].
So far, literature reviews have covered pathogens responsible for HA-FBO, including Salmonella [6], Listeria monocytogenes [7–9] and norovirus [10,11] and focused on microbiological food safety issues in healthcare settings [5,12]. Between 2014 and 2019, a listeriosis outbreak in Germany affected 13 cases who had an inpatient stay in 12 different HCF during the incubation period [13]. In the United Kingdom (UK) in 2019, nine listeriosis cases of which seven died, had consumed sandwiches in seven HCF during the incubation period [14].
We conducted a literature review to describe the causative agents including bacteria, viruses, parasites and fungi, the incriminated food vehicles and other outbreak characteristics of HA-FBO in 37 countries that are members of the Organisation for Economic Cooperation and Development (OECD) [15]. Furthermore, we analysed German surveillance data and data from the EFSA on HA-FBO. The aim of this article is to describe the current status of HA-FBO in order to improve surveillance and provide public health recommendations for prevention.
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Two people have died in Finland as investigations into a Shiga toxin-producing E. coli (STEC) outbreak continue.
The National Institute for Health and Welfare (THL) has received nine reports of suspected E. coli outbreaks from across Finland from June to August. Seven E. coli O103 outbreaks reported to the agency from municipalities in different parts of the country belong to the same incident.
Updating a previous report, the agency said the start date of the epidemic has been set as the end of July. This is defined based on typing of patient isolates. In THL’s laboratory from July 27 to Aug. 24, there were 57 E. coli O103 cases with the Shiga toxin 1 (stx1) gene recorded. Of these, 40 clustered based on whole genome sequencing (WGS) indicating they could be from the same source.
Women are slightly more affected than men. The median age is 37 years old and the range is 2 to 97 years of age.
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Ukraine health officials reported this week a fatal case of botulism in Chernihiv region. The patient was a 74-year-old man who fell ill after eating home-made blood sausage, which was stored for about two months in the refrigerator.
The victim sought medical help the day after consuming the suspicious product. He was hospitalized in the infectious department of the district hospital. However, a week later the patient left the hospital without permission. Four days later, the man was hospitalized in the regional hospital, where he died two days later
Posted in Clostridium, Clostridium botulinum, food contamination, food death, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Poisoning Death, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin
The Nigeria Centre for Disease Control reports continued transmission of cholera in the country, with 14,343-suspected cases, including 325 deaths, reported by 16 Nigerian states from 1 January through to 27 June 2021.
Travellers to the region are advised to only consume safe food and water. Food and drink to be wary of include untreated water, ice, shellfish, salads, unwashed fruit and vegetables. Travellers are also advised that good personal hygiene is essential, particularly frequent hand washing.
A vaccine is available to protect against cholera, but as the risk to most travellers is very low, it is only recommended for:
Further information relating to cholera can be found on the TRAVAX (for health professionals) and fitfortravel (for the general public) websites.
Posted in Contaminated water, food contamination, food death, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Poisoning Death, food recall, Food Safety, Food Safety Alert, Food Temperature Abuse, Food Testing, Food Toxin, foodborne disease, foodborne outbreak, foodbourne outbreak, Vibrio, Vibrio cholera, Water, water microbiology, Water Safety
The table below lists outbreak investigations in which FSIS responded by posting a recall of FSIS-regulated product linked to illness, a public health alert, and/or an after-action review report. The table does not include outbreak investigations that did not result in one or more of these outcomes.
| Outbreak Year | Pathogen | Product | Outcomes & References | Active |
|---|---|---|---|---|
| 2021 | Salmonella Hadar | Turkey, ground | FSIS Public Notification: FSIS Issues Public Health Alert for Raw Ground Turkey Products Linked to Salmonella Hadar Illness
CDC Notice: Salmonella Outbreak Linked to Ground Turkey |
Yes |
| 2021 | Salmonella Enteritidis | Chicken, raw, breaded, stuffed (suspect) | Yes | |
| 2021 | Escherichia coli O157:H7 (E. coli) | Beef, ground (suspect) | No | |
| 2021 | Escherichia coli O145 (E. coli) | Beef, ground (suspect) | No | |
| 2021 | Escherichia coli O157:H7 (E. coli) | Unknown |
CDC Notice: View CDC Investigation Notice |
No |
| 2021 | Listeria monocytogenes | Unknown | No |
Posted in E.coli O145, E.coli O157, E.coli O157:H7, food bourne outbreak, food contamination, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Poisoning Death, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, foodborne disease, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Research, Salmonella, STEC, STEC E.coli
04/16/2021 – Smoked fish are popular specialties in Switzerland. Consumed without cooking, they can become a food safety concern if hygiene rules are not respected during processing.
An assessment of the dietary risks associated with smoked fish was carried out as part of a pilot study in collaboration with the Office for Consumer Affairs of the canton of Vaud.
The study did not reveal any major risk, but follow-up should be ensured in order to maintain a high level of food safety and quality. The cantonal authorities concerned will keep this topic in their monitoring program and the FSVO plans to carry out a more detailed assessment.
The prevention of infections with food germs of bacterial origin requires careful observance of simple hygiene rules in the kitchen .
Likewise, it is very important to wash your hands after coming into contact with animal products, as Campylobacter, Salmonella, Listeria and EHEC are transmitted from animals to humans. These diseases are called zoonoses.
Infection with Campylobacter bacteria is the most common zoonosis in Switzerland, as in other European countries. It is the cause of gastrointestinal diseases in humans. The illness can last for about a week and in some circumstances may require hospitalization.
Campylobacter infection is characterized by abdominal pain, watery or bloody diarrhea, and an increase in temperature. Vomiting and high fever can also occur.
Infection is caused by contaminated food that has not been sufficiently cooked before consumption or that has come into direct contact with animals. In southern countries, contaminated water sources also represent a significant risk. The main source of infection, however, remains poultry meat.
According to data from the Federal Office of Public Health (OFSP), there are around 1,000 cases of Campylobacter infections each year. All patients do not consult their doctor, this figure is actually much higher. Overall, the number of cases has grown steadily over the past few years to reach around 7,500 during the year 2014.
Campylobacter bacteria can survive in food, but cannot multiply there. Since contamination by Campylobacter does not affect foodstuffs, it is not possible to identify their presence by smell or appearance.
Campylobacter can be safely eliminated by thoroughly cooking the food at 70 ° C for at least 2 minutes by roasting, cooking or pasteurization. Freezing the food reduces the number of Campylobacter, without eliminating them completely.
Salmonella infection is most often manifested by inflammatory bowel disease with sudden onset of diarrhea, nausea, vomiting, fever, headache and abdominal pain. Salmonella infections are subject to notification .
They usually occur by ingesting contaminated food. The danger comes mainly from poultry, eggs, egg preparations, unpasteurized milk and meat products. Contamination through other animal products, utensils used, water, humans, etc. can occur throughout the food manufacturing process.
Salmonella infections are fought on two levels:
In people without weakened immune systems, a Listeria infection is usually accompanied by mild symptoms or even no symptoms at all. People who are immunocompromised can experience a variety of serious symptoms, the outcome of which can be fatal. During pregnancy, a Listeria infection can lead to miscarriage or cause a child to have sepsis or meningitis when it is born.
Listeria transmission is caused by the ingestion of contaminated raw food, mainly of animal origin: meat, smoked fish, cold cuts, soft cheese. Transmission through contact with infected animals is rarer.
In the first place, the general rules of hygiene should be observed when in contact with food and animals. Pregnant women and people with weakened immune systems should in particular avoid raw vegetables, raw or undercooked meat as well as raw fish and seafood, soft cheese and cheese made from unpasteurized milk. .
The majority of people infected with EHEC have abdominal pain accompanied by cramping, a short-term fever followed by intestinal colic which becomes violent, and slightly bloody hemorrhagic diarrhea. In a minority of people, only watery diarrhea is observed. Cases of EHEC infections are very rare in Switzerland. The mortality rate reaches 3 to 5%.
Escherichia coli bacteria naturally belong to our intestinal flora. EHECs are a pathogenic line of these generally harmless bacteria. Infection occurs first by consuming contaminated animal foods, mainly undercooked ground beef and unpasteurized dairy products. Contaminated drinking water, young shoots, potatoes and unpasteurized apple juice can, for example, also contain EHEC. More rarely, cases of transmission of EHEC are observed through contact with animals or animal faeces.
Since a very small number of infectious agents is enough to get sick, it is important to follow the general rules of hygiene. It is therefore strongly recommended to wash your hands thoroughly after having been in contact with animals and to cook the meat thoroughly when preparing meals. Raw food should always be stored in the refrigerator.
Posted in Campylobacter, EHEC, food contamination, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Poisoning Death, Food Safety, Food Safety Alert, Food Technology, Food Testing, Food Toxin, Listeria, Listeria monocytogenes, Salmonella, STEC, STEC E.coli
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