Category Archives: Food Poisoning

There is a lot of pressure on Icelanders’ kitchens during Christmas preparations in December and during the holidays. Hygiene, cooling and proper heating of food are extremely important in order to prevent guests and household members from getting foodborne illnesses and associated discomfort.

Disease-causing bacteria can enter the kitchen with meat and soil that comes with vegetables and from there into other foods on the kitchen table or in the refrigerator. They can also be obtained in food from the person handling the food and from the equipment and utensils used in the kitchen.

Noroviruses can spread rapidly at Christmas and it is important that people with symptoms of foodborne illness stay away from cooking. Regular hand washing reduces the risk of infection between persons or from contaminated food.

Keep in mind that:

Raw meat and its juices should not come into contact with ready-to-eat foods
Wash fruits and vegetables to prevent bacteria from entering ready-to-eat foods
Wash hands before cooking and after contact with raw meat and unwashed vegetables
Clean cutting boards and utensils immediately after use
Let’s organize the fridge well and keep it clean to prevent cross-contamination
We regularly change tablecloths, tea towels and hand towels

Bacteria multiply very rapidly under ideal conditions. At 37 ° C, one bacterium can multiply to 1000 in 3 hours and to 1 million in 6 hours. It is therefore important to store and handle food at a temperature that prevents the rapid growth of bacteria by limiting the time that sensitive foods, such as smoked and buried fish and cold cuts, are on the table at room temperature. The risk of bacterial growth is greatest when the temperature of the food is between 5 and 60 ° C. Adequate heat treatment kills bacteria and storage at refrigerated temperatures (0-4 ° C) limits their proliferation. If foodstuffs are to be kept warm, they should be kept at 60 ° C and when cooling heated foodstuffs, care should be taken to ensure that they reach 4 ° C in 3 hours.

Citizens are encouraged to practice hygiene, proper handling and cooling of food in the kitchen so that foodborne illnesses can be prevented from spoiling the Christmas spirit.

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Posted in Bacteria, bacterial contamination, food contamination, food handler, 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 Testing, microbial contamination, Microbiology

New Zealand – Clean, cook and chill to decrease risk of food poisoning

Posted on December 22, 2020 by KSW | Leave a comment

RNZ

As the festive season kicks off, people are being reminded of the increased risk of food poisoning at home.

The Ministry for Primary Industries has launched a food safety campaign reminding everyone to “Clean Cook, and Chill”.

Food Safety Minister Dr Ayesha Verrall said with rising summer temperatures, the risk of food poisoning increased.

“Food poisoning is a significant issue in New Zealand with an estimated 100,000 people getting sick from unsafe food handling practices at home.

“That’s why the Ministry for Primary Industries is launching an awareness campaign, reminding consumers to follow the 3 C’s: clean, cook and chill, when handling, cooking and storing raw meats such as poultry, to avoid getting sick and paying the price,” she said.

MPI has also teamed up with MasterChef winning sisters Karena and Kasey Bird to offer additional advice and helpful cooking tips on social media this summer.

Verrall said a recent study found that most New Zealanders don’t believe that food poisoning can be deadly or create long-term health consequences.

She said while for many, food poisoning will just mean a few days of an upset stomach, for others it can be more serious.

“Some people can and do experience more severe forms of foodborne illnesses as a result of picking up harmful bacteria and viruses like Campylobacter, Norovirus, Salmonella, Listeria, Escherichia coli (E. coli) and Bacillus cereus.

“This is especially true for young tamariki, our elderly community, pregnant mothers and Kiwis who suffer from other health issues,” she said.

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Posted in Bacillus cereus, Bacterial Toxin, Campylobacter, E.coli, food bourne outbreak, food contamination, 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 Safety, Food Safety Alert, Food Toxin, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Poisoning, Salmonella, Toxin

Research – Special Issue: Shiga Toxin-Producing Escherichia coli

Posted on December 22, 2020 by KSW | Leave a comment

MDPI

Globally, Shiga toxin-producing Escherichia coli (STEC) is an important cause of diarrheal disease, most notably hemorrhagic colitis, and post-diarrheal sequela, such as hemolytic-uremic syndrome (HUS) [1]. Cattle are a major reservoir of STEC, with approximately half of the cases in humans attributable to foodborne exposure [2]. Prevention of human illness has mainly been through food safety measures [2]. Despite extensive research, no other generally accepted and effective preventive measures or therapies for STEC infections in human patients are available [3]. Many questions remain about STEC virulence factors, pathogenesis, detection, and other aspects that necessitate a continuation of basic and applied research on a wide front. This Special Issue includes 14 papers (nine articles, two communications, one review, one comment, and one reply) that collectively provide novel information on the epidemiology [4,5,6,7], virulence factors [7,8,9,10], and pathogenesis [11,12,13] of STEC, and the molecular structure or toxicity [14,15,16] and immunodetection [17] of Shiga toxin.

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Posted in Bacteria, bacterial contamination, E.coli, food contamination, Food Hygiene, Food Inspections, Food Microbiology Research, Food Pathogen, Food Poisoning, Food Safety, Food Testing, Food Toxin, Pathogen, pathogenic, STEC, STEC E.coli

USA – Outbreak Investigation of E. coli O157:H7: Unknown Food (Fall 2020)

Posted on December 21, 2020 by KSW | Leave a comment

FDA

The FDA and CDC, in collaboration with state and local partners, have completed the investigation on two of three multistate outbreak of E. coli O157:H7 infections in the U.S. this fall.

One of these investigations, Outbreak Unknown Source 3, identified 18 reported illnesses in nine states: California, Colorado, Illinois, Michigan, New York, Ohio, Pennsylvania, Virginia, Washington.

FDA completed a traceback investigation of several potential food vehicles identified in patient interviews and although no single farm was identified as a common source of the outbreak, FDA and state partners also conducted on-site investigations on farms of interest. However, information and samples collected in these inspections did not link these farms to the outbreak. The investigation of a farm does not mean that the farm is linked to an outbreak. The results of an investigation into a farm may well lead to that firm being ruled out of the investigation. On 12/18/2020, the CDC announced that this outbreak had ended.

The other completed outbreak investigation, Outbreak Unknown Source 1, identified 32 reported illnesses in 12 states: California, Illinois, Louisiana, Maryland, Michigan, Montana, New Jersey, Ohio, Utah, Virginia, Washington, Wisconsin. This strain of E. coli is genetically similar to a strain linked to a romaine outbreak that occurred in the spring of 2018, though a food was not linked to the current outbreak. FDA completed a traceback investigation and was unable to determine a common source of the outbreak. FDA and state partners also conducted on-site inspections on farms of interest, though information collected in these inspections did not link these farms to the outbreak. On 12/18/2020, the CDC announced that this outbreak had ended.

Investigations of a third E. coli outbreak of Unknown Source 2 continue.

Recommendation

Consumers, restaurants, and retailers, were advised not to eat, sell, or serve recalled Tanimura & Antle, Inc. brand packaged single head romaine lettuce with a pack date of 10/15/2020 or 10/16/2020.

The recalled products are now well beyond expiration and likely no longer on the market or in consumers’ homes.

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Posted in E.coli, E.coli O157, E.coli O157:H7, FDA, food bourne outbreak, 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, Food Poisoning Death, Food Safety, Food Testing, Food Toxin, foodborne outbreak, foodbourne outbreak, outbreak, Poisoning, STEC, STEC E.coli

Denmark – Risk of Aflatoxin b1 in dried figs

Posted on December 21, 2020 by KSW | Leave a comment

DVFA

Aarstiderne A / S recalls dried figs, due to risk of content of aflatoxin b1 in the product

Recalled Foods , Published: December 18, 2020

Which food
Dried figs
Net content: 1 kg
Best before date: 01.07.2021
Country of origin: Spain

Sold where The
product was sold in the period 8 November 2020 – 17 December 2020 via Aarstiderne.com, Arstiderna.com and in Aarstidernes Gårdbutik at Krogerup Avlsgaard, Krogerup 3, 3050 Humlebæk and Aarstidernes Gårdbutik on Banegaarden, Otto Busses Vej 45, 2450 København SV.

Company recalling
Aarstiderne A / S

Cause
At a random check taken by the Danish Veterinary and Food Administration, aflatoxin b1 has been found in the product.

Risk
Aflatoxin is a toxin produced by molds and can be carcinogenic.

Advice for consumers
Consumers are advised to discard the product or return it to the store where it was purchased.

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Posted in Aflatoxin, food contamination, 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

Research – Botulism outbreak after the consumption of vegetarian pâté in the south of Viet Nam

Posted on December 20, 2020 by KSW | Leave a comment

Welcome Open Research

kswfoodworld

Botulism is a potentially life-threatening disease caused by toxins produced by Clostridium botulinum. Here we reported a case series of six patients who presented with botulism following ingestion of commercially made pâté. The key features of presentation were acute onset of bilateral cranial nerve palsies and symmetrical descending weakness in the absence of fever resulting in the need for mechanical ventilation in all six patients. The clinical diagnosis of botulism was confirmed through the identification of C. botulinum from the suspected food source. Given that botulinum antitoxin was not available in Vietnam at the time, and their severe status, all patients received a trial of plasma exchange therapy, but no clear benefit was seen.
Due to its rarity, diagnosing botulism is a challenge, demanding high clinical suspicion. Successful outcomes depend upon early recognition and rapid initiation of specific treatment with botulinum antitoxin. There is a need to improve global access to antitoxin. These cases, the first in Viet Nam, serve as a reminder of the need to maintain the highest possible food hygiene and preservation practices.