For many reasons, probably including the ongoing coronavirus pandemic, these days many people are reluctant to go to the doctor if they are sick. This can lead to disastrous consequences. In the field of food poisoning, these patients may be misdiagnosed, go undiagnosed, and may suffer permanent lifelong health consequences if not treated. If you have cyclospora symptoms, please get tested for the parasite.
Posted in Cyclospora, Cyclosporiasis, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Parasite, Uncategorized
Aspergillus carbonarius is one of the major Ochratoxin A (OTA) producing fungus. Nyjer and flax seeds are important oilseeds that are used for both human and animal consumption, but they are highly susceptible to fungal growth and mycotoxin contamination. The objectives of this study were to determine the growth and OTA production by A. carbonarius on ground nyjer and flax seeds with water activity levels ranging from 0.82 to 0.98 aw at three incubation temperatures (20, 30, 37°C). It was found that A. carbonarius was not able to grow on the two types of oilseeds with 0.82 or 0.86 aw. Also, the fungus was not able to grow on flax seeds with high water activity (0.98 aw). The OTA was only detected on flax seed samples with 0.94 aw at 20°C. On nyjer seeds, the highest concentration of OTA (271 μg/kg) was detected from samples with 0.98 aw incubated at 20°C for 5 days, while on flax seeds the highest OTA (146 μg/kg) was found on the seed samples with 0.94 aw incubated at 20°C for 15 days. Linear regression models also indicated that 0.98 aw was optimal for both fungal growth and OTA production on nyjer seeds. Overall, ground nyjer seed is better than flax seed to support growth and OTA production by A. carbonarius .
RASFF – histamine (1333.9 mg/kg – ppm) in thawed yellowfin tuna fillets from Spain, via Slovenia in Hungary
RASFF – histamine (387 mg/kg – ppm) in frozen yellowfin tuna (Thunnus albacares) from India in Italy
RASFF – histamine (up to 196 mg/kg – ppm) in chilled anchovies (Engraulis encrasicolus) from Spain in Italy
RASFF – Vibrio cholerae (presence /25g) in cooked whiteleg peeled shrimps (Penaeus vannamei) from Vietnam in Denmark
Posted in food contamination, 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, RASFF, Uncategorized, Vibrio, Vibrio cholera, vibrio cholerae
RASFF – aflatoxins (B1 = 32; Tot. = 90 µg/kg – ppb) in dried figs from Spain in Portugal
RASFF – ochratoxin A (3.88 µg/kg – ppb) in red wine from Italy in Germany
Posted in 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 Temperature Abuse, Food Toxin, Mould Toxin, Mycotoxin, Ochratoxin, RASFF, Uncategorized
ANSAN, South Korea, June 25 (Yonhap) — About 100 pupils at a kindergarten in Ansan, just south of Seoul, have complained of food poisoning symptoms over the past week, with a fifth of them hospitalized for hamburger disease and other disorders, municipal health officials said Thursday.
According to the officials in Ansan, 50 kilometers south of the capital, 99 out of 184 children attending the unidentified kindergarten showed symptoms of food poisoning from June 16 to Monday, and 22 of them were sent to hospitals.
Some of them are reportedly showing signs of hemolytic uremic syndrome (HUS), also known as hamburger disease, which could cause severe kidney failure, they noted, adding doctors raised the possibility of hamburger disease among some ailing students.
The number of patients has been increasing since four children complained of stomachaches on June 16. By June 17, 10 pupils exhibited symptoms of stomachache and diarrhea.
Authorities have found hemorrhaging E. coli bacteria in samples taken from about 30 pupils. HUS is one of the complications caused by E. coli bacteria.
Posted in E.coli, food contamination, 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, Haemolytic Uremic Syndrome, HUS, STEC E.coli, Uncategorized
Image CDC
In New Zealand, officials are encouraging the public to ensure they cook raw mussels thoroughly after an increase in cases of food poisoning associated with commercially grown mussels from the Coromandel area.
“Testing is being done to confirm the type of Vibrio parahaemolyticus that has caused this illness. New Zealand Food Safety has an ongoing survey program to test mussels and growing waters to help us understand why this occurred.
“Until we have more information, New Zealand Food Safety is reminding consumers to take care when handling, preparing and consuming mussels. Our advice to consumers who are pregnant or have low immunity is to avoid eating raw shellfish,” says Paul Dansted.
Posted in Contaminated water, food contamination, 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, Uncategorized, Vibrio, Vibrio parahaemolyticus, Water, water microbiology, Water Safety
Recalled Foods , Published: June 22, 2020
What food:
COOP prawns, cooked
See pictures of the front , rear and lot number
Weight: 300 g
Packing date: 18-03-2020, 19-03-2020 and 20-03-2020
Best before: 18-03-2022, 19-03-2022 and 20-03-2022
Lot number: TASE_20 / 15
EAN: 7340011454953
Sold at:
Kvickly, SuperBrugsen, LokalBrugsen and Facts.
Company recalling:
Nordic Seafood A / S
9850 Hirtshals
Cause:
The company’s own analyzes have found Vibrio cholerae in the product
Risk:
Vibrio cholerae is a sign of contamination and can cause vomiting and diarrhea.
Consumer Advice: The
Food Agency advises consumers to return the product to the store where it was purchased or to discard it.
More than 200 students from Kituro High School in Baringo County have been sent home over suspected food poisoning.
The students, who complained of stomach pains and headache, were treated at a Kituro health centre before being sent home.
The Principal Salina Rotich on Wednesday confirmed that the students were sent home on Monday and that some of them had returned after recovering.
Mr Machocho said they suspect a supplier brought stale bread to the school canteen. The supplier has since been suspended.
According to a medical officer at Kituro health centre, who sought for anonymity, more than 50 students tested positive to food poisoning.
A spot check by the Nation at the health facility Wednesday found more than 12 students who were complaining of stomach pains waiting to be attended to.
Baringo Central Public Health Officer Agnes Chesire said they took samples from students from the school for testing and no cholera was detected.
Posted in food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Food Toxin, foodborne disease, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Uncategorized
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