Category Archives: Food Poisoning

At the beginning of January, the Norwegian Food Safety Authority was notified that several infants aged 5–6 months had become ill after eating products from Den Sorte Havre. The investigations of the products show the discovery of toxins produced by the bacterium Bacillus cereus.

The Norwegian Food Safety Authority has collaborated with the Norwegian Veterinary Institute (VI), the Norwegian University of Environmental and Biosciences (NMBU) and the Norwegian Institute of Public Health (FHI), and carried out extensive mapping and analysis work to find a possible reason why the children fell ill.

FHI has interviewed twelve of the guardians who have notified the Norwegian Food Safety Authority about this.

– The observed course of the disease in the children is typical of food poisoning caused by a toxin produced by the bacterium Bacillus cereus, says senior researcher Umaer Naseer at FHI.

Usually this type of food poisoning causes vomiting and vomiting shortly after ingestion (0.5-6 hours), and lasts for a day or less. 

The Norwegian Food Safety Authority has a close dialogue with the business in the work to investigate where in the production process bacterial toxins may have been formed and will have further follow-up of the business.

About the outbreak

The children live in eight different counties. The children had eaten three of the five products aimed at children from Den Sorte Havre; Starter porridge, Adaptation to solid food and Oatmeal with banana, from the end of November 2023 until the beginning of January 2024. All but one of the children were aged 5-6 months, and all had repeated bouts of vomiting 1-2 hours after ingestion. One of the children was a few months older than the others, and did not vomit but had diarrhea after eating the product. Few of the children developed a fever, but several parents reported a shorter period when it was difficult to get in touch with the child.

Ten of the children have had contact with the health service due to the symptoms, but none of them have been admitted to hospital. The children with vomiting became symptom-free after a few hours or up to a day, and the child with diarrhea was ill for a week. All the children are now healthy.

VI and NMBU have carried out laboratory analyzes of samples taken from products at the homes of the affected families. Some of the samples show traces of a toxin produced by the bacterium Bacillus cereus . In some of the samples, the concentration was high enough to cause illness in young children.

Advice for preventing infection

Bacillus cereus is usually transmitted through the consumption of contaminated food containing bacteria (diarrhea type) or toxins (vomiting type). Traditionally, starchy foods, such as rice and pasta, have been associated with the type of vomiting.

To prevent infection from bacillus cereus bacteria (diarrhea type), hot food should be kept piping hot (higher than 60°C) until serving. If the food is to be cooled, this should be done quickly and in small volumes. Leftovers should be heated sufficiently before serving.

Toxins produced by bacillus cereus bacteria (vomiting type) can withstand heat and boiling. Heating food containing such bacteria will therefore not prevent infection.