Posted in Aflatoxin, 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, Mold Toxin, Mould Toxin, Mycotoxin
The Statens Serum Institut informed on Friday about an outbreak of disease with suspicion of botulism. Studies have now confirmed that three people were affected by botulism.
Last week, the Statens Serum Institut (SSI) received samples from patients who were being treated for botulism poisoning. Six people had eaten together and three had subsequently developed symptoms.
Now, SSI’s tests have shown that the three were suffering from botulism. Two more people from the company have meanwhile developed mild symptoms and samples from them are now being examined as well. There are still no reports of illness outside the company in question of six people.
The Danish Veterinary and Food Administration has obtained ingredients from and leftovers of the food that has been eaten at the gathering in question. These samples are now also being examined for botulism at SSI’s laboratory.
Posted in botulism, Clostridium botulinum, 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, microbial contamination, Microbiology
A food poisoning outbreak has affected 82 people, 14 of whom are now in hospital.
The Ministry of Health (MOH) and the Singapore Food Agency (SFA) said the 82 people reported gastroenteritis symptoms after eating food prepared by Chilli Api Catering between March 10 and 12.
The catering company in Bedok North Street 5, Shimei East Kitchen, has been suspended by the SFA until further notice, they said in a statement last night.
Posted in 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 disease, Foodborne Illness, foodborne outbreak, foodbourne outbreak
At least 164 students have been taken to hospitals in Pingtung County since Thursday evening (March 11) after developing symptoms of food poisoning.
Students from Donggang Senior High School began to display symptoms associated with food poisoning — including stomach cramps, vomiting, and diarrhea — after arriving home from school on Thursday. The school said it began to receive calls from parents at 11 p.m. and that a total of 231 students had called in sick on Friday.
As of press time, 121 of the 164 students who sought treatment at Fooyin University Hospital and Antai Hospital had been discharged, leaving 43 still hospitalized for further observation. Since all the patients had eaten food sourced from the same supplier, the authorities suspect the outbreak is a case of mass food poisoning and have sent samples of the school lunch to a medical laboratory for analysis.
Posted in 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, microbial contamination, Microbiology, Poisoning
steLMW
Detection of verotoxin-producing E. coli
Baden-Württemberg:poststelle@mlr.bwl.de
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Press release MÜNNICH fromage GmbH & Co. KG
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An outbreak of disease with suspected botulism has occurred among the participants in a private company in the region of Southern Denmark. The Danish Veterinary and Food Administration, Fødevareinstituttet DTU and Statens Serum Institut are working to identify the source of the infection, which is presumed to be limited to a single company.
Following a private party held on Friday, March 5, 2021, three adults have been hospitalized on suspicion of having botulism.
They are being treated with botulism antitoxin and are improving. The Statens Serum Institut (SSI) is now examining samples from the patients to find out if there was actually botulism.
SSI is also in the process of analyzing the ingredients and leftovers of the food that has been eaten by that company. No other patients with botulism are known outside the company that has been affected.
Posted in Bacterial Toxin, botulism, Clostridium, Clostridium botulinum, 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, microbial contamination, Microbiology, Toxin
All stakeholders dealing in maize imports would be required to be registered, the consignments coming in must be accompanied with certificate of conformity on aflatoxin levels and that traders have to issue details of their warehouses and the certificate of conformity should indicate that the aflatoxin levels complies with the maximum required levels of 10 parts per billion, the Ministry of Agriculture said. This comes a week after Kenya banned the importation of maize from two neighbouring countries, Tanzania and Uganda, after studies revealed higher than normal levels of mycotoxins. In a letter to the neighbours, the Kenya Agriculture and Food authority said they were “conducting surveillance on the safety of food imports into Kenya”. Mycotoxins are naturally occurring toxins produced by certain fungi and can be found in food. It grows on a variety of different crops and foodstuffs including cereals, nuts, spices, dried fruits, apples and coffee beans, often under warm and humid conditions.
Posted in Aflatoxin, food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Food Safety, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, Research
New Zealand Food Safety is warning consumers to thoroughly cook mussels before eating following 2 people reportedly becoming sick from Vibrio parahaemolyticus in the Nelson-Tasman region.
Paul Dansted, director of food regulation at New Zealand Food Safety said, “Vibrio parahaemolyticus is bacteria in mussels that may cause food poisoning if they’re undercooked or eaten raw. People with low immunity, pregnant, or elderly should avoid eating raw or undercooked shellfish as the illness can be more severe.
“While the cause has not been established both people who became ill have reported eating mussels and as a precaution we are reminding consumers to cook mussels thoroughly before consumption.”
New Zealand Food Safety advises consumers to follow simple food safety guidance to avoid contracting Vibrio parahaemolyticus by following 3 simple rules: Clean, Cook, Chill.
Clean
Always wash your hands and kitchen utensils after handling raw seafood, and before using other utensils or handling other foods. This will prevent the bacteria from spreading in your kitchen.
Cook
Cook mussels until steaming hot. Don’t eat shellfish raw or lightly cooked as this won’t get rid of bacteria such as Vibrio parahaemolyticus. One good way to know mussels are fully cooked is that their shells pop open when boiled or steamed, and the mussel inside is firm to the touch.
Chill
Refrigerate shellfish as soon as possible after harvesting or purchasing from the supermarket. You can use a chilly bin filled with ice blocks to transport live shellfish in your car. Once you get home, you should store mussels in a bowl covered with a wet towel in the bottom shelf in your refrigerator.
“New Zealand Food Safety is currently working with the Marlborough/Nelson District Health Board, Marlborough District Council and Institute of Environmental Science and Research to ensure appropriate public health measures are taken,” said Mr Dansted.
If you get sick after eating shellfish, phone Healthline for advice on 0800 61 11 16 or seek medical attention immediately. If possible, store and refrigerate any leftover shellfish for testing.
Vibrio parahaemolyticus symptoms may include: watery or bloody diarrhoea, abdominal cramps, nausea, vomiting, fever, and/or headache.
Note, the event organisers of the Havelock Mussel Festival on Saturday, 13 March have been contacted and are aware of the issue. Organisers will only serve fully cooked mussels at the event.
Posted in 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, Vibrio, Vibrio parahaemolyticus
aflatoxins (B1 = 9.8; Tot. = 12 µg/kg – ppb) in groundnuts from Egypt in the Netherlands
aflatoxins (B1 = 6.2; Tot. = 7.2 µg/kg – ppb) in peanut butter from the United States in Belgium
aflatoxins (B1 = 51.9; Tot. = 57.5 µg/kg – ppb) in organic dried figs from Turkey in Norway
aflatoxins (B1 = 3.2 µg/kg – ppb) in groundnuts from China in Bulgaria
aflatoxins (B1 = 23.7; Tot. = 25.9 / B1 = 6.3; Tot. = 7.1 µg/kg – ppb) in groundnuts from Egypt in Italy
Posted in Aflatoxin, 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, Mold Toxin, Mould Toxin, Mycotoxin, RASFF
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 Alert, Food Temperature Abuse, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, RASFF
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