There were 13 fishermen, two wives, 17 ghillies and three mountain climbers in the party, and they set out that morning with packed lunches prepared by the hotel staff.
The picnic included duck paste sandwiches, the paste coming from the firm of Lazenby & Sons of London.
Little did the diners know that they were carrying a ticking time bomb between slices of bread in their hampers, and that eight of their number would be dead within days.
Read the story at the Link Above
Posted in Clostridium, Clostridium botulinum, Death, food death, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning Death, Foodborne Illness, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research
FDA, along with CDC and state and local partners, is investigating a multistate outbreak of Listeria monocytogenes infections linked to Dole packaged leafy greens by epidemiologic, laboratory, and traceback data. According to the CDC, as of February 1, 2022, 17 people infected with the outbreak strain of Listeria monocytogenes have been reported from 13 states. Illnesses started on dates ranging from August 16, 2014 to December 30, 2021 (one case occurred in 2014 and the remaining cases occurred between 2018 and 2021). CDC investigated this outbreak in 2019 and 2020 but was unable to gather enough data to identify the source in the past. CDC reopened the investigation in November 2021 after reports of new illnesses.
FDA sent investigators to multiple Dole processing facilities to conduct on-site inspections while at the same time Dole initiated their own investigation. On December 22, 2021, Dole voluntarily recalled all products and brands from their Bessemer City, NC, and Yuma, AZ, facilities. On January 7, 2022, as a result of continued investigations, Dole issued a voluntary recall of additional products after Dole detected the presence of Listeria monocytogenes on equipment used in the harvesting of the raw iceberg lettuce also used in finished products processed in the Dole Springfield, OH, and Soledad, CA, facilities. These products were shipped throughout the United States and several provinces in Canada. FDA analyzed the positive sample collected by Dole from the harvesting equipment. Results from FDA’s WGS analysis showed that the strain of Listeria monocytogenes found on the harvesting equipment matches the strain causing illnesses in this outbreak.
In addition to this outbreak of listeriosis linked to packaged salads produced by Dole, FDA and CDC are currently investigating a separate Listeria outbreak linked to packaged salads produced by Fresh Express. These investigations are ongoing and additional information will be provided as it becomes available.
FDA recommends that anyone who received recalled products use extra vigilance in cleaning and sanitizing any surfaces and containers that may have come in contact with these products to reduce the risk of cross-contamination. Listeria can survive at refrigeration temperatures and can easily spread to other foods and surfaces.
All recalled products are now past their “Best if Used By” dates of November 30, 2021 to January 9, 2022. If consumers have expired recalled Dole salads in their homes, they should throw them away. The initial list of recalled products and the second list of recalled products are available on FDA’s website.
Total Illnesses: 17
Hospitalizations: 13
Deaths: 2
Last illness onset: December 30, 2021
States with Cases: IA, ID, MD, MI, MN, NC, NV, OH, OR, PA, TX, UT, WI
Product Distribution*: AL, AZ, CA, CO, CT, FL, GA, HI, IA, ID, IL, IN, KS, KY, LA, MA, MD, MI, MN, MO, MS, NC, ND, NE, NV, NY, OH, OK, OR, PA, SC, TN, TX, VA, WA, WI
*Distribution has been confirmed for states listed, but product could have been distributed further, reaching additional states
Posted in Death, FDA, food bourne outbreak, food contamination, food death, food handler, 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 Death, food recall, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, Listeria, Listeria monocytogenes, outbreak, Research
Food safety issues occur more frequently than you might think, especially in recent times, with an increase of 125% in grocery recalls in recent years. And while the risks may be fairly benign (think: a gluten-free product that may have come into contact with wheat during manufacturing) some contaminants can have devastating—even deadly—consequences for consumers. The Center for Disease Control and Prevention (CDC) estimates that foodborne illness from infectious pathogens or harmful chemicals causes 48 million people to get sick each year, with 148,000 hospitalizations and 3,000 deaths on average.
The Food and Drug Administration (FDA) categorizes product recalls based on the potential severity of effects. The least serious is a Class III recall, with minimal risk for adverse health consequences. Class II means that the effects of exposure or use can lead to temporary or reversible health consequences. Class I is the most severe, marked when “there is a reasonable probability that the use of, or exposure to, a violative product will cause serious adverse health consequences or death.”
The upside is that these incidents have called companies to higher scrutiny of their production processes, has led to stricter rules and regulations, such as granting the FDA the ability to authorize mandatory recalls in 2018, and fueled a larger effort to educate the public on how to practice safer food preparation.
But tragically, there have been dozens of Class I product recalls in the past decades that caused hundreds of illnesses and some deaths to consumers. These are seven of the most catastrophic food recalls in grocery history.
Posted in Death, food bourne outbreak, food death, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning Death, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, outbreak
In March of this year it will be 4 years since I boarded a flight from Seattle to Johannesburg (20 plus hour flight) to speak at a food safety conference just days after the South African health authorities announced that a Listeria outbreak had been linked to a product named polony manufactured by the largest food manufacturer in Africa.
I recall how similar it felt to the early days of the Jack-in-the-Box E. coli outbreak of 1993– how everyone seemed honestly shocked that such a tragedy could happen.
I have spent the last 4 years working (being 10 hours behind has required far too many late nights and early morning calls) with a cadre of amazing lawyers and more amazing staff moving forward in the first foodborne illness class action in Africa. We have much to do to find justice to the more than 1,000 sickened and their families. I am saddened by the pace of the litigation, but determined to take care of our class members – we have to work harder.
Posted in Death, Decontamination Microbial, food bourne outbreak, food death, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning Death, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, outbreak, south africa
IFSAC analyzed data from 1,532 foodborne disease outbreaks that occurred from 1998 through 2019 to assess which categories of foods were most responsible for Salmonella, E. coli O157, Listeria monocytogenes, and Campylobacter infections. These pathogens were chosen because of the frequency or severity of the illnesses they cause, and because targeted interventions can have a major impact in reducing them. The implicated foods were divided into 17 categories for the analysis, and the method gives the greatest weight to the most recent five years of outbreak data (2015–2019).
Posted in Campylobacter, E.coli O157, E.coli O157:H7, food bourne outbreak, food contamination, food death, food handler, 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 safety training, Food Temperature Abuse, Food Testing, Food Toxin, Listeria, Listeria monocytogenes, Research, Salmonella, STEC, STEC E.coli
NORRISTOWN, PA – The Montgomery County Office of Public Health(OPH) announced today the temporary closure of Gino’s Ristorante & Pizzeria in West Norriton in relation to a Hepatitis A Virus (HAV) outbreak in the county. The restaurant will be closed until further notice while the investigation continues.
Per standard public health protocols, OPH coordinated with the Pennsylvania Department of Health to issue a health advisory on Wednesday. As a result, OPH continues to receive additional information to support its investigation and identify additional potential cases. Investigation conducted to date suggests the exposure occurred in late November no longer presents a risk. However, additional investigation into probable cases resulting from the health advisory associated with this outbreak are underway. In the interest of public health, the restaurant has been shut down until further notice.
At this time, 11 total cases are under investigation, with 9 confirmed cases of Hepatitis A and 2 potential cases of Hepatitis A. Of the 9 confirmed cases, 7 people were hospitalized. To date, one death is confirmed and one additional death is under investigation.
The source of the outbreak remains under investigation. Anyone experiencing symptoms of Hepatitis A should contact their doctor.
Posted in Death, food bourne outbreak, food death, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning Death, Food Virus Death, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Hepatitis A, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, outbreak, Virus, Virus Vaccination
A Dublin woman who was a keen fitness fanatic died from poisoning as a result of eating food contaminated with salmonella that was served at a First Holy Communion party.
An inquest into the death of Sandra O’Brien heard it was linked to cold turkey supplied by a catering firm that resulted in a major outbreak of a rare form of Salmonella in north Co Dublin in May 2017.
Ms O’Brien, 55, a mother of one from Brookdale Way, Swords, Co Dublin, was found dead in the bedroom of her home on May 21, 2017.
The inquest heard the form of infection, Salmonella Brandenburg, was typically only fatal in 0.4% of cases.
Evidence was heard that the food for the event had been provided by Flanreil Food Services, which had been operating from O’Dwyer’s Pub on Strand Road in Portmarnock, Co Dublin.
The inquest heard there had been 35 confirmed cases of Salmonella and another 37 cases of suspected Salmonella linked to the outbreak which included two kitchen staff and two chefs from the catering company.
Posted in food bourne outbreak, food contamination, food death, 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 Safety, Food Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak, Salmonella, Salmonella in Chicken, salmonellosis
Owners of a Roanoke, VA, restaurant chain have closed one location and are filing bankruptcy for two others in relation to a deadly hepatitis A outbreak that swept through the community this past fall.
At least four people have died, more than 50 were sickened and 36 people were hospitalized in the outbreak associated with an infected employee who worked at three Famous Anthony’s locations. An infected person can transmit the virus to others up to two weeks before and one week after symptoms appear.
Attorney Andrew Goldstein said the Chapter 11 bankruptcy filing allows the company to reorganize and remain open. In 90 days, the company owners will submit a plan outlining a payment schedule for the people who have claims against their restaurants.
Posted in food bourne outbreak, food death, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning Death, Food Virus, Food Virus Death, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Hepatitis A, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, outbreak, Rotavirus, Virus, Virus Vaccination
CUDDALORE/VILLUPURAM: An elderly man and his wife died and three children, including their grandson, were hospitalised after suffering from food poisoning. According to police from Mangalampettai in Cuddalore district, on December 29, N Subramanian (60) and his wife S Kolanji (55) of Ilangiyanur village near Virudachalam and their grandson V Saravanakrishnan(6) slept after eating sambar rice. Later, Kolanji started vomiting and also suffered from diarrhea.
“The next morning she was admitted in the primary health centre at Kothakudi and shifted to Kallakurichi GH, from where she was sent to Salem GH. She was discharged on Tuesday based on a request from the family and she died on the same day. Meanwhile, Subramanian died at JIPMER on Wednesday,” said police source.
Their grandson and two other children are undergoing treatment in Tiruchy and Cuddalore.
According to the police, the couple had sambar rice on the fateful night and gave some to the neighbours.
To estimate the number of deaths from foodborne disease in the UK from 11 key pathogens.
Four different models were developed using data from a range of sources. These included enhanced surveillance, outbreaks, death certificates and hospital episode statistics data. For each model, median estimates were produced with 95% credible intervals (CrI). The results from the different models were compared.
The estimates for foodborne deaths for each pathogen from the different models were consistent, with CrIs largely overlapping. Based on the preferred model for each pathogen, foodborne norovirus is estimated to cause 56 deaths per year (95% CrI 32 to 92), foodborne Salmonella 33 deaths (95% CrI 7 to 159), foodborne Listeria monocytogenes 26 deaths (95% CrI 24 to 28), foodborne Clostridium perfringens 25 deaths (95% CrI 1 to 163) and foodborne Campylobacter 21 deaths (95% CrI 8 to 47). The considerable overlap in the CrIs means it is not possible to make any firm conclusions on ranking. Most of these deaths occur in those aged over 75 years. Foodborne deaths from Shigella, Cryptosporidium, Giardia, adenovirus, astrovirus and rotavirus are all rare.
We estimate that there are 180 deaths per year in the UK (95% CrI 113 to 359) caused by foodborne disease based on these 11 pathogens. While this is a small fraction of the estimated 2.4 million cases of foodborne illness per year it still illustrates the potential severity of these illnesses demonstrating the importance in continuing efforts to reduce these infections.
Posted in Adenovirus, Astrovirus, Campylobacter, Clostridium, Clostridium perfringens, Cryptosporidium, Death, food contamination, food death, food handler, 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 Testing, Food Toxin, Food Virus, foodborne disease, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Giardia, Illness, Listeria monocytogenes, Norovirus, Pathogen, pathogenic, Research, Rotavirus, Salmonella, Shigella
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