Category Archives: Food Poisoning

Ukraine – Dozens sickened after consuming sushi

Posted on June 28, 2021 by | Leave a comment

Outbreak News Today

The Kharkiv Regional Center for Disease Control and Prevention has reported 89 people, including 19 children, have been hospitalized for food poisoning.

Two patients, registered on June 22, are residents of Lugansk, who were on a business trip in the city of Kharkov and ate sushi in the Yakitoria restaurant.

It is noted that according to the results of bacteriological examination of patients, 42 people, incl. two employees of the institution, the culture of the genus Salmonella is highlighted. Pathogenic staphylococcus was found in six workers, pathogenic E. coli was isolated in one, and opportunistic pathogens were isolated in six more.

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Posted in E.coli, food bourne outbreak, food contamination, Food Hygiene, Food Illness, 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, Staphylococcus aureus

USA – 2021 E. Coli Outbreak Linked to Pasteurized Yogurt – Update

Posted on June 25, 2021 by | Leave a comment

Washington State DOH

On May 12, 2021, The Washington State Department of Health (DOH) announced a multi-county outbreak of E. coli O157:H7 that began as a Public Health-Seattle & King County investigation involving several children with E. coli. The outbreak is linked to Pure Eire Dairy  yogurt also sold as PCC Community Market brand yogurt.

Update 6/23/21: One new case from Arizona has been identified who was infected with the outbreak strain of E. coli O157:H7. This brings the total number of outbreak-associated cases to 17. All three of the Arizona cases are considered secondary infections.

Update 6/17/21: One new child case has been identified who was infected with the outbreak strain of E. coli O157:H7 and was hospitalized for their illness. This brings the total number of outbreak-associated cases to 16.

The two Arizona cases infected by the outbreak strain of E. coli O157 did not consume PCC or Pure Eire brand yogurt.

  • The first Arizona case is considered a secondary infection. This person was infected after having close contact with a Washington state resident who regularly ate Pure Eire yogurt and developed diarrhea (but was not tested) shortly before traveling to Arizona.
  • The newest Arizona case added on 6/17/2021 is also considered a secondary infection.

 Public health message

  • If you have PCC Community Market brand yogurt or Pure Eire yogurt at home, do not eat it and throw it away.
  • E. coli infections can cause serious complications. Symptoms include diarrhea, stomach cramps and blood in the stool.
  • If you notice symptoms, especially bloody diarrhea, contact your health care provider right away.

Case information

DOH is reporting confirmed cases infected with bacteria that have been genetically linked. Local health jurisdictions may report higher numbers for their counties that include cases still under investigation and may provide additional detail on their cases.

Case information will be updated twice a week, as new information is available.

Last updated 6/23/21 at 7:07 p.m.

Summary

Statewide total

Cases
Confirmed cases – updated 6/23/21

17
Hospitalized – updated 6/17/21

10
Developed hemolytic uremic syndrome (HUS)

4
Died

0

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Posted in E.coli, food bourne outbreak, food contamination, Food Hazard, 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

France – Product recall: SUPPLIER HOMARD ATLANTIQUE brand yellowfin tuna – Histamine

Posted on June 25, 2021 by | Leave a comment

Oulah

ENCOUNTERED PROBLEM

Presence of Histamine

PROPOSED SOLUTION

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

Histamine poisoning is manifested by allergic-type reactions triggered when histamine is absorbed in high amounts. The symptoms most often encountered are: facial-cervical redness, rash, itching, tingling of the skin. They are generally followed by neurological disorders: headache, heart palpitations, dizziness. Secondary symptoms, gastrointestinal in nature, may appear: nausea, stomach pain, vomiting, diarrhea. Symptoms appear immediately or several hours after ingestion of food. They normally disappear within a few hours, but can exceptionally last for several days. In rare cases (high doses of histamine and sensitivity of the subject), the allergic reaction can then up to histamine shock.

If you think you are having symptoms of histamine poisoning, seek medical advice immediately.

FURTHER INFORMATION

▸ Names of the models or references
ALBACORE TUNA LONG

▸ Barcode
82675312

▸ Lot
39

▸ DLC – DDM
06/12/2021

▸ Packaging
…

▸ Start date / End of marketing
From 06/07/2021 to 06/11/2021

▸ Health mark
…

▸ Geographical area of ​​sale
SALE AT THE POISSONNERIE DE PLOUARZEL

▸
SUPER U PLOUARZEL distributors

▸ Consumer service contact
0298896822

▸ Source
ATLANTIC LOBSTER SUPPLIER

 

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Posted in food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Temperature Abuse, Food Testing, Food Toxin, Histamine

RASFF Alert – DSP – Diarrhetic Shellfish Poisoning – Frozen Stuffed Mussels

Posted on June 25, 2021 by | Leave a comment

RASFF

Diarrhetic Shellfish Poisoning (DSP) toxins (okadaic acid : 293,6 μg/kg) in frozen stuffed mussels(Mytilus galloprovincialis) from Turkey in Greece

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Posted in Diarrhoeic Shellfish Poisoning, DSP, food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, okadaic acid, RASFF

RASFF Alert- Ochratoxin A – Organic Oats

Posted on June 25, 2021 by | Leave a comment

RASFF

Ochratoxin A in organic oats from Lithuania in Germany

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Posted in food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Safety Alert, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, RASFF

RASFF Alerts – Mycotoxin – Curry Powder

Posted on June 25, 2021 by | Leave a comment

RASFF

Mycotoxins in curry powder in Switzerland

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Posted in food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Mold Toxin, Mould Toxin, Moulds, Mycotoxin, RASFF

RASFF Alerts – Aflatoxin – Pistachios – Watermelon Seeds – Red Watermelon Seeds – Groundnut Kernels – Chia Seeds – Groundnuts

Posted on June 25, 2021 by | Leave a comment

RASFF

Aflatoxins in pistachios without shells from Iran via Turkey in Italy

RASFF

Aflatoxins in watermelon seeds from the Netherlands in Germany

RASFF

Aflatoxins in pistachios from Iran in Germany

RASFF

Aflatoxin in groundnuts kernels from Argentina in the Netherlands

RASFF

Aflatoxins in chia seeds from Uganda, via Germany in France and Belgium

RASFF

Aflatoxines in groundnuts from Cameroon in Belgium and France

RASFF

Aflatoxins in red watermelon seeds from Lebanon in Austria, Germany, Iceland and UK

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Posted in Aflatoxin, food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, RASFF

USA – Timeline for Identifying and Reporting Illnesses in Foodborne Outbreaks

Posted on June 24, 2021 by | Leave a comment

CDC

Ever wonder why the number of illnesses in a foodborne outbreak can increase for weeks, even after the contaminated food is off the market?

A series of events happen before public health officials can report that a case of illness is linked to an outbreak. Each event takes a certain amount of time. This time is known as the “reporting lag” or “lag window” of an outbreak. It is usually 3–4 weeks. For illnesses caused by some bacteria, such as Listeria, it may be longer. Public health officials work to speed up this process when possible.

The steps below outline what typically happens from the day someone eats a contaminated food to the day their illness is linked to a multistate foodborne outbreak investigated by CDC.*

Day 1: You eat a food containing harmful bacteria.
Day 3: You start to feel sick.
  • Symptoms of food poisoning (such as nausea and diarrhea) could start anywhere from a few hours to a few weeks later, depending on the bacteria you ingested. The following chart describes how long it typically takes for someone to have symptoms after being infected with some of the most common foodborne bacteria.
How long it typically takes for someone to have symptoms after being infected with some of the most common foodborne bacteria.
Bacteria Typical start of symptoms
Campylobacter 2–5 days
E. coli 3–4 days
Listeria 1–4 weeks
Salmonella 6 hours–6 days
Vibrio 1-2 days
Should I call the doctor?

Find out when some common food poisoning symptoms are severe enough to need medical attention. See the list

Day 5: You still feel sick with nausea or diarrhea, so you decide to see a healthcare provider.
  • To learn which germ is making you sick, the healthcare provider collects a sample of your stool (poop), urine (pee), or blood.
  • The provider sends your sample to a clinical laboratory for testing.
Day 6: The clinical laboratory tests your sample.
  • After receiving your sample, the laboratory takes 1–3 days to run tests, depending on their capacity.
Day 9: Clinical laboratory test results show what germ is causing your illness.
  • The clinical laboratory identifies the germ making you sick and reports the test results to your healthcare provider.
  • The clinical laboratory should also report test results to the state or local public health department, and they notify CDC.
Days 9–16: The clinical laboratory sends a sample of your bacteria to a public health laboratory.
  • The clinical laboratory ships the bacteria found in your sample to a public health laboratory for whole genome sequencing (WGS) analysis.
  • Shipping can take up to a week, depending on transportation arrangements in your state and the distance between the two laboratories.
Days 16–21: The public health laboratory performs WGS analysis and other tests on the bacteria.
  • The public health laboratory performs tests to determine the bacteria’s DNA fingerprint and other characteristics.
  • WGS testing and analysis of the results, including whether the bacteria is resistant to any antibiotics, can take 2–10 days depending on the bacteria.
What Is Whole Genome Sequencing?

CDC and public health laboratories use a technology called whole genome sequencing (WGS) to generate DNA fingerprints of bacteria causing illness. When bacteria have nearly identical DNA fingerprints, we consider them “genetically closely related.” Illnesses caused by bacteria that are genetically closely related are more likely to have a common source, such as a contaminated food. An outbreak is an event in which a group of people get similar illnesses from a common source. Disease detectives investigate outbreaks to find out what is making people sick.

Find out how CDC uses WGS to detect and solve foodborne outbreaks.

Day 22: The public health laboratory sends WGS results to CDC.
  • Within a day of analyzing the WGS results, state public health officials add the DNA fingerprint from the bacteria to PulseNet, a national laboratory network coordinated by CDC. PulseNet connects foodborne illnesses in order to identify outbreaks.
Day 23: CDC determines if your illness is related to other recent illnesses.
  • CDC scientists determine whether the bacteria causing your illness is closely related genetically to any other recent WGS results from other people in PulseNet.
  • If it is closely related to bacteria causing recent illnesses in other people, CDC may begin an outbreak investigation or add your illness to an ongoing investigation.

Total time: 3–4 weeks

*Most cases of illness, even those caused by common foodborne germs, are not linked to a foodborne outbreak. This can happen for many reasons. A major reason is that most illnesses are not part of an outbreak. Another reason is that germs that cause foodborne illness can also be spread in other ways, such as by water or directly from one person to another. Also, if an illness is diagnosed by a culture-independent diagnostic test, that case may not be linked to an outbreak because these tests do not provide the information needed to link it to an outbreak. In addition, many people do not seek medical care for foodborne illnesses, so their illnesses cannot be diagnosed or reported to public health officials.

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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 Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Temperature Abuse, Food Testing, foodborne outbreak, foodbourne outbreak, outbreak, Pathogen, pathogenic, Research, Uncategorized

France – Product recall: LA FROMAGERIE DU QUERCY Rocamadour AOP – STEC E.coli O26

Posted on June 24, 2021 by | Leave a comment

Oulah

ENCOUNTERED PROBLEM

Presence of Escherichia coli STEC O26: H11

PROPOSED SOLUTION

People who hold the product in question are asked not to consume them – and more particularly young children, pregnant women, immunocompromised people and the elderly – and to return them to the point of sale where they were purchased.

People who have consumed it and who present symptoms such as diarrhea, abdominal pain or vomiting should consult their doctor as soon as possible, mentioning this consumption and the possible link with the bacterium Escherichia coli.

In the absence of symptoms within 10 days after consuming the affected products, there is no need to worry and consult a doctor.

The E. coli bacterium is naturally present in the digestive microflora of humans and warm-blooded animals. Some strains of E. coli are pathogenic, and can be responsible in humans for various disorders ranging from mild diarrhea to more serious forms such as hemorrhagic diarrhea or severe kidney damage such as HUS, mainly in young children.

FURTHER INFORMATION

▸ Names of models or references
Rocamadour AOP brand LA FROMAGERIE DU QUERCY (3x 35g)

▸ Barcode
3443520068063

▸ Lot
131-1

▸ DLC – DDM
06/24/202

▸ Packaging
3x 35g
Sold to self-service shelves

▸ Start / end date of marketing
from 05/25/2021 to 06/23/2021

▸ Health mark
FR 46.204.002 CE

▸ Consumer service contact
The Consumer Service is at your disposal to answer any questions
Toll Free: 0800 35 29 19 from France / From abroad: +33 (0) 2 48 66 23 78
Hours: 9h00 – 17h00

▸ Source
https://www.intermarche.com/

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Posted in E.coli O26, food contamination, Food Hazard, 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

France – ROCAMADOUR AOP 105G (3X35G) FRANPRIX – STEC E.coli O26

Posted on June 23, 2021 by | Leave a comment

Gov france

  • Product category Food
  • Product sub-category Milk and dairy products
  • Product brand name FRANPRIX
  • Names of models or references ROCAMADOUR AOP 105G (3X35G) FRANPRIX
  • Product identification
    GTIN Lot Dated
    3263858063611 131-1 Date of minimum durability 06/24/2021
  • Packaging Wrapped wooden tray of 3 cheeses
  • Start date / End of marketing From 05/25/2021 to 06/23/2021
  • Storage temperature Product to be stored in the refrigerator
  • Health mark FR 46.204.002 CE
  • Geographical sales area Whole France
  • Distributors Franprix, Next door market, NANO Boutique, Miranda
  • Reason for recall Presence of Escherichia coli STEC O26: H11
  • Risks incurred by the consumer Toxinogenic Escherichia coli shiga (STEC)
  • Consumer behavior Stop consuming
    Return the product to the point of sale
    Destroy the product
  • Contact number 0970171000
  • Compensation modalities Refund
  • End date of the recall procedure Saturday July 10, 2021

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Posted in E.coli O26, food contamination, Food Hazard, 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