Category Archives: Food Poisoning

Research – Pathogenic Staphylococcus aureus in hospital food samples; prevalence and antimicrobial resistance properties

Wiley Online Staph

Abstract

The present investigation was done to study the prevalence and antibiotic resistance properties of S. aureus strains isolated from hospitals foods. Four‐hundred and fifty‐seven raw and cooked hospital food samples were collected and transferred to laboratory. Samples were cultured and S. aureus isolates were subjected to disk diffusion method. Forty‐seven out of 457 (10.28%) hospital food samples harbored S. aureus. Chicken meat (27.02%), meat barbecue (16.12%) and salad (7.14%) were the most commonly contaminated samples. S. aureus strains exhibited the highest levels of resistance against penicillin (70.21%), tetracycline (59.57%) and trimethoprim‐sulfamethoxazole (51.06%). Prevalence of resistance against ceftaroline (25.53%) and chloramphenicol (27.65%) were low. High prevalence of S. aureus in raw and cooked hospital food samples showed insufficiency of cooking time and temperature in the kitchens of hospitals as well as lack of personal hygiene. Further studies are essential to assess other microbiological and epidemiological aspects of the S. aureus.

Practical applications

Due to the general weakness of hospitalized patients, hospital food samples should have a high microbial quality. Staphylococcus aureus is common foodborne bacteria with an emergence of antibiotic resistance. This study emphasizes the importance of multidrug resistant S. aureus in hospital food sample. Results represented that hospital food samples may act as a reservoir of S. aureus with ability to transfer antibiotic resistance.

USA – JBS Ground Beef Salmonella Outbreak

Food Poison Journal Salm2

Sixty-three more ill people from 14 states were added to this investigation since the last update on October 4, 2018. Six more states reported ill people: Hawaii, Kansas, New Mexico, Oklahoma, Texas, and Washington.

As of October 23, 2018, 120 people infected with the outbreak strain of Salmonella Newport have been reported from 22 states.  Arizona 21, California 27, Colorado 23, Hawaii 1, Idaho 2, Iowa 1, Illinois 1, Indiana 1, Kansas 1, Kentucky 1, Minnesota 1, Montana 5, New Mexico 1, Nevada 3, Ohio 2, Oklahoma 4, Oregon 1, South Dakota 6, Texas 2, Utah 9, Washington 3, Wyoming 4.

Thirty-three people have been hospitalized. No deaths have been reported.

Food Poison Journal

Sixty-three more ill people from 14 states were added to this investigation since the last update on October 4, 2018. Six more states reported ill people: Hawaii, Kansas, New Mexico, Oklahoma, Texas, and Washington.

As of October 23, 2018, 120 people infected with the outbreak strain of Salmonella Newport have been reported from 22 states.  Thirty-three people have been hospitalized. No deaths have been reported.

USA – Go-Go Taquitos Recalled for Salmonella and Listeria Contamination

Food Poisoning Bulletin

Ruiz Food Products of Texas is recalling about 2,490,593 pounds of ready-to-eat Go-Go Taquitos made with meat and poultry because they may be contaminated with Listeria monocytogenes and Salmonella bacteria. This is a secondary recall of products made with foods produced by McCain Foods. No illnesses have been reported to date in connection with this recall.

The recalled products were made from July 1 through October 10, 2018. They include 4.5-pound cardboard cases containing 24-count Go-Go Taquitos “Beef Taco & Cheese Taquitos” with the case code 86183 printed on the label; 4.5-pound cardboard cases containing 24-count Go-Go Taquitos “Buffalo Style Cooked Glazed Chicken Taquitos” with a case code 86006 printed on the label; and 4.5-pound cardboard cases containing 24-count Go-Go Taquitos “Chipotle Chicken Wrapped in A Battered Flour Tortilla” with a case code 86019 printed on the label. These products all have the establishment number “17523A or P-17523A” and “45694 or P-45694” in the USDA mark of inspection. They were shipped to distributors nationwide.

USA – Fresh Garden Highway Salads Recalled for Listeria and Salmonella

Food Poisoning Bulletin

Caito Foods is recalling about 1,532 pounds of ready-to-eat Fresh Garden Highway salad and other bowl products for possible Listeria monocytogenes and Salmonella contamination. This is a secondary recall because these foods were made with products recalled by McCain Foods. No reports of illness have been received to date in connection with this problem.

Canada – Jenny Craig brand Chicken BBQ Wrap recalled due to Listeria monocytogenes and Salmonella

CFIA 

 

Recall details

Ottawa, October 22, 2018 – SK Food Group is recalling Jenny Craig brand Chicken BBQ Wrap from the marketplace due to possible Listeria monocytogenes and Salmonella contamination. Consumers should not consume the recalled product described below.

The following product has been sold nationally through Jenny Craig branded retail stores as well as through Internet and phone sales.

Recalled products

Brand Name Common Name Size Code(s) on Product UPC
Jenny Craig Chicken BBQ Wrap 128 g All Best Before dates from 2018 OC 31 up to and including 2019 OC 04 6 55447 10618 3

UK – Rise in cases of Salmonella Typhimurium

Food Standards Scotland

Food Standards Scotland, Food Standards AgencyHealth Protection Scotland  and Public Health England are reminding people to take care when handling raw meat and to cook it properly.

This comes as we investigate a rise in cases of a particular strain of Salmonella Typhimurium, which have been linked to lamb and mutton. We first saw an increase in cases of this particular type of Salmonella in July 2017. A number of control measures were put into place, which led to a significant decline in cases at the end of that year. A total of 118 cases were reported up until May 2018.

Since June 2018, a further 165 cases have been reported (up to 19 October), which is why we put control measures in place.  These haven’t led to the same decline in cases as in 2017 so we are now reminding the public about how to cook and handle raw meat.

Ian McWatt, Director of Operations at Food Standards Scotland said:

“The likely cause of the increased numbers of this specific strain of Salmonella Typhimurium is considered to be meat or cross contamination with meat from affected sheep. People can be infected with Salmonella Typhimurium in a number of ways, such as not cooking their meat properly, not washing hands thoroughly after handling raw meat, or through cross-contamination with other food, surfaces and utensils in the kitchen.”

USA – Hy-Vee Voluntarily Recalls Several Meat and Potato Products – Listeria monocytogenes

FDA

Hy-Vee, Inc., based in West Des Moines, Iowa, is voluntarily recalling six of its meat and potato products across its eight-state region due to possible contamination with Salmonella and Listeria monocytogenes. The potential for contamination was discovered after Hy-Vee’s supplier, McCain Foods, announced it was recalling its caramelized mushrooms and fire-roasted tomatoes, which are ingredients that are used in six Hy-Vee products. To date, no illnesses have been reported in connection with these products.

RASFF Alerts- Aflatoxin -Brazil Nuts – Dice Dried Figs – Groundnut Paste -Groundnuts

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RASFF-aflatoxins (B1 = 56.3; Tot. = 72.4 µg/kg – ppb) in Brazil nuts from Brazil in the UK

RASFF-aflatoxins (B1 = 14.1; Tot. = 19.1 µg/kg – ppb) in diced dried figs from Turkey in France

RASFF-aflatoxins (B1 = 250; Tot. = 371 µg/kg – ppb) in groundnut paste from Mali in France

RASFF-aflatoxins (B1 = 218; Tot. = 322 µg/kg – ppb) in groundnut paste from Mali in France

RASFF-aflatoxins (B1 = 25; Tot. = 29 µg/kg – ppb) in groundnuts from India in the Netherlands

 

RASFF Alerts – STEC E.coli – Frozen Beef – Raw Milk Cheese

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RASFF-shigatoxin-producing Escherichia coli (presence /25g) in frozen beef (Bos taurus) from Brazil in Spain

RASFF-shigatoxin-producing Escherichia coli (presence /25g) and high count of Escherichia coli (19000 CFU/g) in raw milk cheese from Belgium

 

 

RASFF Alert – Histamine – Canned Sardines

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RASFF-histamine (258 mg/kg – ppm) in canned sardines from Croatia in France