At least seven children fell sick due to food poisoning at the Victoria Memorial Blind School in Mumbai’s Tardeo as reported at around 1 am on Tuesday.
The brief further said that five children are complaining vomiting and abdominal pain, whereas two others are suffering from fever.
All the seven children are admitted to BMC’s Nair Hospital and reported to be in “stable condition”.
Posted in Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Foodborne Illness, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Poisoning
Even one case of foodborne botulism constitutes a public health emergency. We report a series of cases with delayed treatment due to delayed diagnosis. Clostridium botulinum type A(B) was isolated from vegetarian home-canned pate, but not from stool samples. These are the first recorded cases of foodborne botulism in Hanoi.
Botulism is a rare but serious neuroparalytic illness caused by botulinum neurotoxins (BoNTs) [1,2]. The sources of BoNTs are Clostridium botulinum and sometimes C. butyricum, C. baratii, and C. argentinense. The toxins are produced under anaerobic conditions and act presynaptically at peripheral cholinergic neuromuscular junctions, blocking acetylcholine release. Seven types (A–G) of BoNTs have been identified [3]. The classical early signs of botulism include cranial nerve palsies that progress to the symmetrical descending weakness of the trunk, extremities, and smooth muscle, with eventual flaccid paralysis. Typical early symptoms include diplopia (visual disturbances), dysphagia (difficulty swallowing), dysphonia (voice change), and dysarthria (slurred speech) [4]. Considering the severity and potential public health impact of this disease, rapid diagnosis is necessary. This report describes the first recorded cases of foodborne botulism in Hanoi, associated with vegetarian home-canned pate. This was caused by C. botulinum type A(B), which carries both type A and type B bont genes but does not produce active type B toxin because of mutations or truncations.
Posted in Bacterial Toxin, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Food Toxin, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk
Imphal: At least 500 people, most of them children and women, were hospitalised on Sunday after suspected food poisoning in the Chalwa Kuki villa area of Manipur‘s Kangpokpi district.
According to preliminary reports from health officials, around 1000 villagers had taken part in a grand feast as part of a local ritual and traditional festival at around 6.30 pm on Saturday.
Seventy individuals taken ill were given injections and life-saving drugs.
Two medical camps have also been opened to treat the patients. The cause of the food poisoning is still being investigated.
Posted in Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Foodborne Illness, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Poisoning
A suspected Clostridium perfringens outbreak affected 30 people in Greece in 2021, according to a study.
In May 2021, several gastroenteritis cases were reported among students and staff of a high school on a Greek island. Daily hot lunches were delivered by a catering company and consumed in classrooms.
In late May, the Hellenic National Public Health Organization was informed by a regional unit of the Hellenic Food Authority (EFET) about a cluster of gastroenteritis cases among 12 to 18-year-old students and teachers. The school is in a small town on a remote north-eastern Aegean Greek island, which had limited capacity for specific laboratory testing.
Posted in food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Poisoning
15 students were taken to hospital yesterday as a wave of food poisoning swept a high school
The incident happened at 9 am on March 1, 2023 at at Banteay Chhmar High School in Srah Chrey village, Banteay Chhmar commune, Thmor Puok district, Banteay Meanchey province
Posted in Food Illness, Food Poisoning, Foodborne Illness, Illness
The legislative limit for histamine content was exceeded in the product. Histamine is a biogenic amine.
Histamine in fish is produced as a result of microbial contamination, a breach of the cooling chain is also a risk factor. Higher histamine content can cause itchy skin and rash, headache or drop in blood pressure.
| Batch: | R08B22 |
| Best before date: | 08/08/2023 |
| Packaging: | Can, paper box, print |
| Quantity of the product in the package: | 45 g |
| Importer: | For the COOP group supplies: BALTAXIA as, U Nisy 604/15 Liberec |
| Country of origin: |  Spain |
| Date of sample collection: | 2/12/2022 |
| Reference number: | 23-000061-SZPI-CZ |
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Histamine, Potravinynapranyri
Kawasho Foods USA Inc. of New York, NY, is voluntarily recalling one lot of canned GEISHA Medium Shrimp 4oz. because of reported swelling, leaking, or bursting cans. There is a possibility that the product has been under processed, which could lead to the potential for spoilage organisms or pathogens.
The Product was distributed to retail stores (Walmart, Associated Food Stores, Stater Bros Markets, Safeway, Albertsons) in California, Utah, Arizona, and Colorado.
The GEISHA Medium Shrimp is packaged in a 4oz. metal can, with UPC 071140003909. The one lot being recalled is LGC12W12E22; BEST BY: MAY/12/2026 and this code appears on the bottom of the product can.
Posted in Clostridium, Clostridium botulinum, Clostridium Sulphite Reducer, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, food safety training, Food Spoilage, Food Testing, Food Toxin, Pathogen, pathogenic
Ochratoxin A in pistachios from Türkiye in Austria, Belgium, Germany, Luxembourg and Netherlands
Ochratoxin A (91 ± 17 µg/kg) in dried raisins from Uzbekistan in Latvia
Ochratoxin A in nutmeg from Indonesia in the Netherlands
Ochratoxin A in Indian Rice in the Netherlands
Ochratoxin A in roasted and salted pistachios from the United States in Austria, Belgium, Denmark, Finland, Germany, Luxembourg, Netherlands and Sweden
Posted in Aspergillus Toxin, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, Ochratoxin A, RASFF
Coagulase-positive staphylococci in frozen vegetable dumplings from Bulgaria in Germany
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, RASFF, Staphylococcal Toxin, Staphylococcus aureus
Shigatoxin-producing E. coli (STEC) in beef tenderloin from Argentina in France, Germany, Luxembourg, Netherlands and Switzerland
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, RASFF, STEC, STEC E.coli
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