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Category Archives: Food Poisoning
Another US Prison Food Borne Illness?
Health department officials Tuesday were all over the maximum security Arkansas prison now known simply as the “Tucker Unit” as almost half its inmates are down with mystery gastrointestinal illnesses.
What’s causing the illnesses at the Tucker Unit, with a capacity of 796 prisoners, still was not known with suspect list including both foodborne illnesses and viruses. State health officials have stepped up their work to find the source.
“The number of inmates who have displayed symptoms is at 357, which is about what it was yesterday afternoon,” Shea Wilson, spokesman for the Arkansas Department of Corrections said. “We hope to hear a determination of what the cause is from the Health Department soon.”
About 15 officials from the Arkansas Department of Health were at the prison on Tuesday, interviewing staff and inmates and taking stool samples. Samples of all food served in the prison during the last five days are also being tested.
Dried Basil Salmonella – Canada, UK, Egypt
The Canadian Food Inspection Agency (CFIA) and Shah Trading Co. Ltd. are warning the public, distributors and food service establishments not to consume, sell, serve or use the Spice Kingdom brand dried Egyptian Basil described below because the product may be contaminated with Salmonella.
US – Home Made Prison Alcohol – Botulism
The Arizona Republic reports that four state prison inmates were hospitalized with suspected botulism poisoning Friday after apparently drinking homemade prison alcohol, authorities said.
This is not the first time that prison inmates have been diagnosed with botulism following what is suspected to be an attempt at making homemade alcohol.
In 2011, 12 inmates at the Utah State Prison in Draper developed botulism after drinking a concoction made from fruit, potatoes, bread, water and sugar.
In 2004, four California inmates were hospitalized after contracting botulism from a two-gallon batch of prison-made alcohol.
RASFF Alerts – E.coli, Salmonella, Aflatoxins, Scombroid, Listeria
RASFF – E.coli in Chilled Clams in Italy
RASFF – Salmonella in Mechanically Recovered Frozen Chicken Meat in Italy sourced in Poland.
RASFF – Salmonella in Chorizo in Spansih Chorizo
RASFF – Aflatoxins in Pistachios in Germany sourced in Iran
RASFF – Scombroid Syndrome Yellow Fin Tuna in Italy sourced in Sri Lanka
Alert – Listeria in Fresh Sticks (Salad) in Belgium
India – 2 Dead and 400 Hospitalised Food Poisoning
Kolkata, July 31 (IANS) Two children died of food poisoning and over 400 people have been hospitalised after consuming food at an Iftar party in West Bengal, an official said Tuesday.
The party was held in Dum Dum in Nort 24-Parganas district Sunday night.
“A six-year-old girl and an 11-year-old boy died today while more than 400 people have been hospitalised after consuming food at an Iftar party,” said Shyama Prasad Mitra, superintendent of the Infectious Diseases Hospital in Beliaghata where the sick are admitted.
He said a team of 15 more doctors had been requisitioned to meet the contingency.
He said patients had been flowing in since Sunday and the two children who died were admitted early Tuesday morning.
FSA – Recall Chicken Pakora – Food Safety Issue
Good Foods Chicken Pakora has been recalled by Glasgow City environmental health department. The product was handled and packaged in an unapproved establishment. If you have bought the product, don’t eat it. The Agency has issued a Food Alert For Action.
Australia – Hepatitis A Warning
South Eastern Sydney Local Health District today issued a health warning to patrons of a food outlet in the Sydney CBD following the diagnosis of Hepatitis A in a food preparation employee.
Public Health Director at South Eastern Sydney Local Health District, Professor Mark Ferson advised that people who ate food from Sumo Salad in Westpac Place, Kent Street, Sydney between Thursday 19 July and Thursday 26 July may need to receive a hepatitis A vaccine.
Patrons who ate food from the Sumo Salad from Wednesday 11 July to Wednesday 18 July are still at risk of hepatitis, but as the vaccine is only effective within 2 weeks of exposure, these people are not recommended to have vaccine, but should visit their GP if they develop symptoms.
Although the risk of infection to patrons is probably low, as a precaution a clinic providing a free hepatitis A vaccine will be available at Sydney Hospital, Macquarie Street Sydney. The clinic will also provide customers of Sumo Salad with an opportunity to speak to a nurse about possible exposure and any potential health risk.
The clinic will be open between 3pm and 7pm on Thursday, 2 August 2012 at Sydney Hospital’s general outpatient department, north block, entrance from Macquarie Street.
“Hepatitis A is a viral infection of the liver. The virus is spread by the faecal-oral route, including contaminated food or water or direct contact with an infected person,” Professor Ferson said.
Hepatitis A symptoms develop two to seven weeks after infection and include fever, feeling unwell, poor appetite, abdominal discomfort, jaundice (which is yellowing of the skin and eyes) and dark urine.
“There is no specific treatment for hepatitis A but the illness resolves after several days or weeks.
Professor Ferson said while a safe and effective vaccine is available against hepatitis A, it only prevents infection if given within 2 weeks of exposure. It will not protect those people who were exposed to the virus more than 2 weeks prior to vaccination.
“We urge anyone who may have been exposed to these food products to receive a Hepatitis A vaccination as quickly as possible to develop some protection from developing the infection,” he said.
”People who have already received hepatitis A vaccine or have had the disease would already be immune and will not need an injection.”
People can also contact the NSW Health Information Line 1300 066 055 for more information during business hours.
Further information on hepatitis A is available at: http://www.health.nsw.gov.au/factsheets/infectious/hepatitisa.html
Product Recalls Because of Gills Onions – Listeria monocytogenes
FDA – Publix Publix Super Markets is issuing a voluntary recall for custom sub sandwiches that contain onions because they may be adulterated with Listeria monocytogenes. Publix received notification from their supplier, who receives sliced onions from Gills Onions LLC. This recall involves any custom made sub sandwich with onions sold from the Publix Deli department between July 7, 2012 through July 26, 2012 in Alabama, Georgia, Tennessee, and South Carolina. Publix stores in Florida are not involved with this recall.
FDA – Kens Foods The manufacturer of Golden Corral Tartar Sauce, Dickey’s BBQ Bean Sauce, Lee’s Cole Slaw Dressing, Fatz Tartar Sauce, Ken’s Tartar Sauce. These items contain onions from Gills Onions, which may have been contaminated with Listeria monocytogenes, an organism that can cause serious and sometimes fatal infections in young children, frail or elderly people and others with weakened immune systems.
FDA – Garden Fresh Foods Garden-Fresh Foods is initiating a voluntary recall on various ready-to-eat salads, slaw, salsa, bean and dip products sold under various brands and code dates (see attachment). The products may contain onions from Gills Onions, which may be contaminated with Listeria monocytogenes, an organism that can cause serious and sometimes-fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.
ECDC – Salmonella Stanley Outbreak
Following an increase in the number of reported human infections with Salmonella entrica serovar Stanley in some European countries, ECDC issued a rapid risk assessment.
Up to 26 July 2012, 60 Salmonella Stanley cases (32 from Hungary, 20 from Belgium, eight from Germany) were reported from EU/EEA countries.
Although most Salmonella Stanley cases are related to travel to south-east Asia, the increase of infections reported in three EU countries in 2012 is not related to international travel. The occurrence of one single PFGE pattern of strains isolated from different countries suggests in fact a common source, which has not yet been identified; potential vehicles might be food, feed, or contact. Investigations are ongoing and it is likely that more cases will be identified. However, the impact on public health across the EU is considered to be limited.
Member States are encouraged to perform PFGE testing on all recent isolates of Salmonella Stanley to increase the possibility of identifying potential vehicles of infection. ECDC will continue to closely monitor this event and will update the risk assessment as soon as new relevant information becomes available.
Norovirus Research
Abstract:
Human Noroviruses (NoVs) cause an estimated 58% of foodborne illnesses in the United States annually. The majority of these outbreaks are due to contamination by food handlers. The objective of this study was to quantify the transfer rate and degree of contamination that occurs on small fruits (blueberries, grapes, and raspberries) and food contact surfaces (stainless steel) when manipulated with NoV-contaminated hands. Human NoVs (genogroups I and II [GI and GII]) and murine norovirus (MNV-1) were inoculated individually or as a three-virus cocktail onto donor surfaces (gloved fingertips or stainless steel) and either immediately interfaced with one or more recipient surfaces (fruit, gloves, or stainless steel) or allowed to dry before contact. Viruses on recipient surfaces were quantified by real-time quantitative reverse transcriptase PCR. Transfer rates were 58 to 60% for GII NoV from fingertips to stainless steel, blueberries, and grapes and 4% for raspberries under wet conditions. Dry transfer occurred at a much lower rate (<1%) for all recipient surfaces. Transfer rates ranged from 20 to 70% from fingertips to stainless steel or fruits for the GI, GII, and MNV-1 virus cocktail under wet conditions and from 4 to 12% for all viruses under dry transfer conditions. Fomite transfer (from stainless steel to fingertip and then to fruit) was lower for all viruses, ranging from 1 to 50% for wet transfer and 2 to 11% for dry transfer. Viruses transferred at higher rates under wet conditions than under dry conditions. The inoculum matrix affected the rate of virus transfer, but the majority of experiments resulted in no difference in the transfer rates for the three viruses. While transfer rates were often low, the amount of virus transferred to recipient surfaces often exceeded 4- or 5-log genomic copy numbers, indicating a potential food safety hazard. Quantitative data such as these are needed to model scenarios of produce contamination by food handling and devise appropriate interventions to manage risk.




