BACOLOD CITY – Two members of a family died while three others were hospitalized due to food poisoning in Hinoba-an, Negros Occidental Tuesday.
Fatalities were brothers aged seven and eight.
Police Major Clifford Batadhay, town police chief, said the children’s father gathered crabs locally known as “kumong-kumong” or “krukudlong” here Monday. The following day, they cooked it and ate it for breakfast.
The FSA Board has welcomed a report which presents new comprehensive estimates of the societal burden caused by foodborne illnesses in the UK.
The outcome of an extensive programme of work conducted over a five-year period was scrutinised by Members at the FSA Board Meeting, and provides a more in depth understanding of the wider impacts of foodborne diseases such as norovirus, campylobacter and listeria.
For the first time, the study also incorporates estimates based on the impacts of foodborne illness cases where a specific pathogen is not identified, often as a result of people not seeking medical attention.
The new model which produced the estimates follows an established process used in the UK and internationally to assess the financial impacts and the ‘human costs’ such as pain grief and suffering and changes to quality and length of life.
Estimates for these ‘human costs’ were developed in part by surveying more than 4,000 people to produce monetised values to measure the impact of different foodborne pathogens.
This will allow for these intangible human impacts to be considered alongside financial impacts when decisions relating to foodborne illnesses are made.
The model shows that for 2018:
The Board welcomed the work and the report’s findings which provides the FSA with a more robust and comprehensive awareness of the impact of all foodborne illnesses and an additional tool to direct future decisions on prevention.
Heather Hancock, Chair of The Food Standards Agency said:
“I welcome this vital new research. Being able to put a cost on the personal, social and economic burden when someone becomes ill as a result of food, represents a milestone for the FSA.
“We will use this new analysis of the cost of illness, and how it varies between different germs, to help set our priorities for tackling foodborne illness and to focus the FSA’s expertise, money and influence.”
Professor Rick Mumford, Head of Science Evidence and Research at the Food Standards Agency said:
“For the first time this model gives the FSA and other partners a much more detailed picture of how foodborne illnesses can impact society.
“We have designed it from the ground up to measure the impacts of specific pathogens as well as for the first time providing an estimate of the majority of cases where no pathogen is attributed.
“As a result, we are now equipped with robust, quantitative evidence on the impact of foodborne disease which significantly strengthens our decision-making ability.”
Richard Smith, Deputy Pro Vice Chancellor and Professor of Health Economics at the University of Exeter said:
“Providing an understanding of the impact of foodborne disease on individuals and wider society is a critical building block to understanding where and how to best deal with it.
“The FSA has a rich history of developing such analyses, and this latest work builds on that with significant revisions and updates to provide the most robust values yet of the societal impact of foodborne disease.
“This provides a robust, powerful and flexible tool to assist FSA in determining its priorities for tackling foodborne disease, which remains a serious challenge for our society.”
FSA economists worked with academics from leading UK universities to develop the Cost of Illness (COI) model to identify and measure all the costs of a particular disease.
The model is loosely based on the Health and Safety Executive (HSE)’s Cost to Britain model (Opens in a new window)which estimates the annual cost of workplace fatalities, self-reported injuries and ill health at £15bn.
This new model was quality assured internally and externally by independent experts and represents a significant improvement from the previous, much simpler model used to estimate the burden of foodborne illness. Further work is currently ongoing to apply these methodologies to other areas, including food allergy and hypersensitivity.
The Burden of Foodborne Disease in the UK 2018 Report
Comparisons to previous estimates is not possible as this is the first time that the FSA have estimated the total burden of foodborne illness.
This estimate is therefore inevitably greater than the estimates for identifiable cases alone for the following reasons:
Posted in Campylobacter, food contamination, food death, 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, Food Virus, foodborne disease, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Listeria, Listeria monocytogenes, Norovirus, Uncategorized, Virus
For 2017, 30 countries reported 2 502 confirmed listeriosis cases in the EU/EEA. The EU/EEA age-standardised notification rate was 0.42 cases per 100 000 population. The highest rate was detected among people over 64 years of age (1.7 cases per 100 000 population). The annual number of listeriosis cases in the EU/EEA shows an increasing trend.
Posted in ECDC, food contamination, food death, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning Death, food recall, Food Safety, Food Safety Alert, Listeria, Listeria monocytogenes, listeriosis, Research, Uncategorized
RASFF – histamine (151.7 mg/kg – ppm) in frozen tuna belly with skin from Vietnam in Portugal
A minor boy died while his sister and grandmother are reported to have recovered after they consumed food at home which had turned bad. Ellavva of Hanuman Nagar in the district headquarters and her grandchildren were hospitalised after they ate some food prepared at home and took medicine from a local medical practitioner. Later, they were shifted to hospital. While Ravi died while being shifted to a hospital on Thursday evening, Ellavva and her granddaughter are being treated at the hospital and their health was reported to be stable.
Posted in food contamination, food death, food handler, 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 Spoilage, Food Temperature Abuse, Food Testing, Food Toxin, Uncategorized
Food poisoning—any illness or disease that results from eating contaminated food—affects millions of Americans each year. While the American food supply is among the safest in the world, the Federal government estimates that there are about 48 million cases of foodborne illness annually—the equivalent of sickening 1 in 6 Americans each year. And each year these illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths.
Click the link above for more information.
Posted in food contamination, food death, 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 Testing, foodborne disease, Foodborne Illness, Uncategorized
CDC estimates that each year roughly 1 in 6 Americans (or 48 million people) gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases.
These estimates provide the most accurate estimates yet of which known foodborne pathogens (bacteria, viruses, and parasites) are causing the most illnesses in the United States, and how many foodborne illnesses are caused by unspecified agents. The estimates also show that much work remains to be done—specifically in focusing efforts on the top known pathogens and identifying the additional causes of foodborne illness and death.
Known foodborne pathogens — 31 pathogens known to cause foodborne illness. Many of these pathogens are tracked by public health systems that track diseases and outbreaks. Read the report >
Unspecified agents — Agents with insufficient data to estimate agent-specific burden; known agents not yet identified as causing foodborne illness; microbes, chemicals, or other substances known to be in food whose ability to cause illness is unproven; and agents not yet identified. Because you can’t “track” what isn’t yet identified, estimates for this group of agents started with the health effects or symptoms that they are most likely to cause, such as acute gastroenteritis. Read the report >
CDC estimated the number of illnesses, hospitalizations, and deaths caused by both known and unspecified agents. CDC then estimated what proportion of each were foodborne. The first table below provides estimates for domestically acquired foodborne illnesses, and the second table provides estimates for domestically acquired illnesses caused by all transmission routes (foodborne, waterborne, person-to-person contact, animal contact, environmental contamination, and others).
| Foodborne agents | Estimated annual number of illnesses | Estimated annual number of hospitalizations | Estimated annual number of deaths | |||
|---|---|---|---|---|---|---|
| Number (90% credible interval) | % | Number (90% credible interval) | % | Number (90% credible interval) | % | |
| 31 known pathogens | 9.4 million (6.6–12.7 million) |
20 | 55,961 (39,534–75,741) |
44 | 1,351 (712–2,268) |
44 |
| Unspecified agents | 38.4 million (19.8–61.2 million) |
80 | 71,878 (9,924–157,340) |
56 | 1,686 (369–3,338) |
56 |
| Total | 47.8 million (28.7–71.1 million) |
100 | 127,839 (62,529–215,562) |
100 | 3,037 (1,492–4,983) |
100 |
| Foodborne agents | Estimated annual number of illnesses | Estimated annual number of hospitalizations | Estimated annual number of deaths | |||
|---|---|---|---|---|---|---|
| Number (90% credible interval) | % | Number (90% credible interval) | % | Number (90% credible interval) | % | |
| 31 known pathogens | 37.2 million (28.4–47.6 million) |
21 | 228,744 (188,326–275,601) |
47 | 2,612 (1,723–3,819) |
42 |
| Unspecified agents | 141.8 million | 79 | 258,033 | 53 | 3,574 | 58 |
| Total | 179 million | 100 | 486,777 | 100 | 6,186 | 100 |
| Pathogen | Estimated number of illnesses | 90% credible interval | % |
|---|---|---|---|
| Norovirus | 5,461,731 | 3,227,078–8,309,480 | 58 |
| Salmonella, nontyphoidal | 1,027,561 | 644,786–1,679,667 | 11 |
| Clostridium perfringens | 965,958 | 192,316–2,483,309 | 10 |
| Campylobacter spp. | 845,024 | 337,031–1,611,083 | 9 |
| Staphylococcus aureus | 241,148 | 72,341–529,417 | 3 |
| Subtotal | 91 |
| Pathogen | Estimated number of hospitalizations | 90% credible interval | % |
|---|---|---|---|
| Salmonella, nontyphoidal | 19,336 | 8,545–37,490 | 35 |
| Norovirus | 14,663 | 8,097–23,323 | 26 |
| Campylobacter spp. | 8,463 | 4,300–15,227 | 15 |
| Toxoplasma gondii | 4,428 | 2,634–6,674 | 8 |
| E. coli (STEC) O157 | 2,138 | 549–4,614 | 4 |
| Subtotal | 88 |
| Pathogen | Estimated number of deaths | 90% credible interval | % |
|---|---|---|---|
| Salmonella, nontyphoidal | 378 | 0–1,011 | 28 |
| Toxoplasma gondii | 327 | 200–482 | 24 |
| Listeria monocytogenes | 255 | 0–733 | 19 |
| Norovirus | 149 | 84–237 | 11 |
| Campylobacter spp. | 76 | 0–332 | 6 |
| Subtotal | 88 |
Scallan E, Hoekstra RM, Angulo FJ, Tauxe RV, Widdowson M, Roy SL, et al. Foodborne illness acquired in the United States—major pathogens. Emerg Infect Dis. 2011;17(1):7-15. https://dx.doi.org/10.3201/eid1701.p11101External
Posted in Campylobacter, Clostridium perfringens, food contamination, food death, 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 Toxin, Listeria monocytogenes, Norovirus, Research, Salmonella, Staphylococcus aureus, STEC, STEC E.coli, Toxoplasma gondii, Toxoplasmosis, Uncategorized
KANNUR: Two inmates how now died and 22 others have been hospitalised following food poisoning at a destitute home near Oduvally. The inmates suffered food poisoning apparently after they consumed ghee rice, chicken curry and salad.
Foodborne botulism is rare but potentially deadly.
The death of an El Paso County, CO, woman who died this past Sept.20 has since been officially blamed on foodborne botulism, the first death of its kind in a decade.
Cardiovascular disease and diabetes contributed to death, according to the autopsy report. Were it not for botulism, however, the 80-year-old woman could still be alive.
The source of the botulism was previously frozen potatoes stored at room temperature for two weeks. After eating the pre-prepared potatoes, the woman developed trouble breathing; her eyes bulged, her speech slowed, and her muscles became weakened.
The woman’s botulism death was the first in El Paso County since 2008.
Austrian officials have linked six Listeria infections to a German meat producer.
Products from Wilke Waldecker Fleisch- und Wurstwaren are suspected to be behind a Listeria outbreak in Germany involving 37 people and three deaths. One infection was recorded in 2014, three in 2016, four in 2017, 21 in 2018 and at least eight in 2019.
Between May 24 and Aug. 8, 2019, six people in Austria contracted an identical Listeria strain identified as Listeria monocytogenes IIa.
Following illnesses in the federal states of Carinthia, Styria, and Vienna the Federal Ministry of Labor, Social Affairs, Health and Consumer Protection (BMASGK) asked the Austrian Agency for Health and Food Safety (AGES) to investigate the outbreak.
Authorities in the Waldeck-Frankenberg district of Germany stopped production at a Wilke facility in Twistetal, Berndorf in October.
Posted in food contamination, food death, 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 Testing, Listeria, Listeria monocytogenes, Uncategorized
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