Category Archives: Food Poisoning

Research – Norovirus Shedding

Posted on March 19, 2013 by | Leave a comment

Cambridge Journals OnlineNorovirus

Norovirus is a common cause of gastroenteritis in all ages. Typical infections cause viral shedding periods of days to weeks, but some individuals can shed for months or years. Most norovirus risk models do not include these long-shedding individuals, and may therefore underestimate risk. We reviewed the literature for norovirus-shedding duration data and stratified these data into two distributions: regular shedding (mean 14–16 days) and long shedding (mean 105–136 days). These distributions were used to inform a norovirus transmission model that predicts the impact of long shedders. Our transmission model predicts that this subpopulation increases the outbreak potential (measured by the reproductive number) by 50–80%, the probability of an outbreak by 33%, the severity of transmission (measured by the attack rate) by 20%, and transmission duration by 100%. Characterizing and understanding shedding duration heterogeneity can provide insights into community transmission that can be useful in mitigating norovirus risk.

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Posted in Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Technology, Food Testing, Food Virus, Foodborne Illness, Hand Washing, Hygiene, Illness, Methods, Microbiology, Norovirus, Pathogen, Research

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Research – Contaminated Sponges in Kitchens

Posted on March 18, 2013 by | Leave a comment

JDCStaphylococcus

Introduction: Contaminated sponges might lead to cross-contamination in kitchens since they can transfer microorganisms to surfaces where microorganisms can survive for hours or days and contaminate food. The main objective of this study was to evaluate the transfer and the survival of bacteria from kitchen sponges to surfaces of AISI 316 stainless steel and polyethylene.

Methodology: Twenty-four sponges were collected from industrial kitchens in the state of Rio Grande do Sul and aseptically split into two equal parts. One part was subjected to enumeration of heterotrophic microorganisms, faecal coliforms, coagulase-positive Staphylococcus and search detection of Salmonella enterica. The other part was rubbed on surfaces of AISI 316 stainless steel (12 sponges) or polyethylene (12 sponges). The transfer and survival of microorganisms was quantified by swab collection and pour-plate method using plate count agar.

Results: All sponges were contaminated by heterotrophic microorganisms (average of 6.8 log CFU/sponge) and 83.3% with faecal coliforms (average of 5 log CFU/sponge). None of the sponges were contaminated by S. enterica and/or coagulase-positive Staphylococcus. The average transfer of microorganisms varied between 3.3 and 5.5 log CFU/cm2 for stainless steel and from 3.5 to 5.6 log CFU/cm2 for polyethylene. Although the survival rate decreased over time, more than 1 log CFU/cm2 of heterotrophic microorganisms survived after 24 hours on both surfaces.

Conclusions: The sponges used in food services were significantly contaminated and could transfer large amounts of microorganisms to surfaces of AISI 316 stainless steel and polyethylene.

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Posted in Bacteria, Food Micro Blog, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Hygiene, Illness, Microbiology, Pathogen, Research

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Australia – Recall – Kosher Chicken and Veal – Listeria monocytogenes

Posted on March 15, 2013 by | Leave a comment

FSANZFSANZ

Melbourne Kosher Meats has recalled Chicken and Veal Wurst from Melbourne Kosher Meats in St Kilda and Meal Mart in Balaclava (Victoria) due to  Listeria monocytogenes contamination. Listeria monocytogenes may cause illness in pregnant women and their unborn babies, the elderly and people with low immune systems. Any consumers concerned about their health should seek medical advice.

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Posted in Bacteria, Food Hygiene, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, FSANZ, Listeria, Listeria monocytogenes, Microbiology, Pathogen, Recall

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RASFF Alerts Salmonella – Seasame Seeds – Chicken Fillets-Frozen Beef – Black Pepper- Shrimps

Posted on March 15, 2013 by | Leave a comment

RASFF -Salmonella (presence /25g) in whitish sesame seeds from Sudan in Cyprus

RASFF -Salmonella (presence /25g) in chicken fillets preparation from Belgium

RASFF -Salmonella Montevideo (presence /25g) in frozen beef trimmings from Poland, processed in the Netherlands, via Germany in Sweden

RASFF -Salmonella spp. (presence /25g) in black pepper from Vietnam in Poland

RASFF – Salmonella spp. (presence /25g) in frozen shrimps (Penaeus vannamei) from Panama in Italy

RASFF – Salmonella spp. (present /25g) in frozen cooked shrimps (Penaeus spp.) from India in France

 

 
 

 

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Posted in Bacteria, Eurofins Laboratories, Food Hygiene, Food Inspections, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Microbiology, Pathogen, RASFF, Recall, Salmonella

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RASFF Alert – STec E.coli – Deer Meat

Posted on March 15, 2013 by | 1 comment

RASFF – Shigatoxin-producing Escherichia coli (VT1 positive) in frozen deer meat from Austria in Italy

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Posted in E.coli, E.coli O103, E.coli O145, E.coli O157, EHEC, Eurofins Laboratories, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Microbiology, Pathogen, RASFF, Recall, STEC

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RASFF Alerts – Ochratoxin/Aflatoxin – Rasins – Groundnut Paste – Figs – Pistachio – Rye

Posted on March 15, 2013 by | Leave a comment

RASFF– Ochratoxin A (31.5 µg/kg – ppb) in raisins from Iran in Slovakia

RASFF– Aflatoxins (B1 = 38.9; Tot. = 53.9 µg/kg – ppb) in groundnut paste from Ghana in Belgium

RASFF– Aflatoxins (B1 = 15.44; Tot. = 16.69 µg/kg – ppb) in dried figs from Tunisia in Germany

RASFF– aflatoxins (B1 = 31.20; Tot. = 35.12 µg/kg – ppb) in pistachio bars from Turkey in Germany

RASFF– Ochratoxin A (13 µg/kg – ppb) in organic rye snack from Estonia in Finland

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Posted in Aflatoxin, Eurofins Laboratories, Food Hygiene, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Microbiology, Moulds, Mycotoxin, Ochratoxin, RASFF, Recall

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New Zealand – Fresh Fish Recall – Histamine Poisoning

Posted on March 14, 2013 by | Leave a comment

New Zealand Herald

Foodstuffs has recalled a batch of its fresh trevally fillets after they are suspected to have given two people histamine poisoning.

According to the Ministry for Primary Industries website, histamine, or scombroid, poisoning is due to a buildup of toxins that occurs when certain types of fish, including kahawai, mackerel, tuna, bonito and butterfly kingfish, have not been chilled adequately.

Symptoms can include tingling and burning around the mouth, facial flushing, diarrhoea, skin rash, nausea, abdominal cramps and vomiting, and can last for 12 hours.

Foodstuffs has initiated a voluntary recall of their in-store processed trevally fish fillets sold before March 6 and with a best before date up to March 7.

A spokeswoman said two people had potentially contracted histamine poisoning as a result.

Affected products were sold in New World, Pak’nSave and Four Square stores throughout the Upper North Island.

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Posted in Allergic Reaction, Food Hygiene, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Histamine, Microbiology, Recall

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UK -HPA -Burger Vans – Ecoli Contamination

Posted on March 14, 2013 by | Leave a comment

ITV News

HPA Report

Research from the Health Protection Agency (HPA) has revealed that food, water, chopping boards, cleaning cloths and security wristbands sampled from mobile and outdoor food vendors were contaminated with a range of bacteria including E.coli.

The bacteria, which originates from human or animal faeces is usually an indicator of either poor hygiene, undercooking or cross-contamination in the kitchen.

The events where samples were taken included 50 concerts or music festivals, 20 sports events, 39 carnivals, fetes and fairs and 44 ‘other’ events.

8% of food samples were of an unsatisfactory quality with a further 1% containing potentially hazardous levels of bacteria.

Water samples tested revealed that 27% contained unacceptable levels of coliform bacteria which can be found in the environment in soil, water and on plants and may also be a sign of faecal contamination.

E.coli and/or enterococci bacteria (of faecal origin) were found in 8%.

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Posted in Bacteria, E.coli, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, Hand Washing, HPA, Hygiene, Microbiology, Pathogen, Research

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USA – MDA Issues Salmonella Consumer Advisory for Raw Pet Food

Posted on March 14, 2013 by | Leave a comment

Food Poisoning Journal

The Minnesota Department of Agriculture (MDA) is alerting consumers to avoid feeding or handling two separate brands of poultry-based raw pet food after the MDA laboratory found Salmonella bacteria in routine sample tests. The brand varieties include:

Bravo! Raw Food Diet 2 lb. Chicken Blend for Dogs and Cats manufactured by Bravo!, LLC, of Manchester, Connecticut. This is a frozen pet food product with the production code of 06/14/12, which is located on the white tag on the end of the package. This advisory is for the 2 lb. size of Bravo! Chicken Blend with the “best used by date” of 6/12/14 only. No other products, sizes, or production dates are involved.

Turducken Canine Diet 8oz. Patties, manufactured by Steve’s Real Food, Inc., of Murray, Utah. This is a frozen pet food product with the “Use By” date code of 10/27/13 B209, which is located on the lower front panel of package.

There are no reports of human or animal illnesses associated with consumption of these products. Consumers are asked to discard any of these products they may have.

 

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Posted in Bacteria, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Microbiology, Pathogen, Pet Food, Recall

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Canada – Recall Artisan Wraps Italian Style Meats around Fresh Mozzarella – Listeria monocytogenes

Posted on March 13, 2013 by | Leave a comment

CFIACIFA

The Canadian Food Inspection Agency (CFIA) and Costco Wholesale Canada Ltd. are warning the public not to consume Formaggio brand Artisan Wraps Italian Style Meats around Fresh Mozzarella because it may be contaminated with Listeria monocytogenes.

There have been no reported illnesses associated with the consumption of this product.

The Importer, Costco Wholesale Canada Ltd., Ottawa, Canada is voluntarily recalling the affected product from the marketplace.  The CFIA is monitoring the effectiveness of the recall.

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Posted in Bacteria, CFIA, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Testing, Hygiene, Listeria, Listeria monocytogenes, Microbiology, Pathogen, Recall

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