Pune, Feb 2 (PTI) A total of 137 Warkaris (devotees of Lord Vitthal) fell sick due to suspected food poisoning in the temple town of Pandharpur in Maharashtra, officials said on Thursday. All the devotees are stable, they said.
According to health officials from Solapur district, several worshippers on Wednesday consumed ‘varai rice’, a barnyard millet preparation, at a local monastery on the occasion of Maghi Ekadashi.
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
Abu Dhabi: Abu Dhabi has ordered the temporary closure of the Arab Burger Cafeteria for food hygiene and safety breaches that have resulted in multiple cases of poisoning.
In a statement, the Abu Dhabi Agriculture and Food Safety Authority (Adafsa) said it had ordered the eatery in Musaffah to shut down after the poisoning cases were traced back to the individuals consuming contaminated grilled chicken meals from the restaurant. The chicken had been handled and prepared by the restaurant in an unsafe manner, which had resulted in salmonella contamination.
The Adafsa said the outlet will remain shut until it corrects unsafe practices and conditions.
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According to local health authorities, the number of cases of food poisoning had risen to 59 by Wednesday, February 1 with at least six hospitalised, one of whom is said to be in intensive care. That patient is said to be very ill but their condition remains stable.
The owners of the restaurant have said the results of the inspection of the premises and the tests carried out are still awaited, with the cause still unknown.
In the meantime, they have asked anyone who has been affected to get in touch via email to enable them to respond to individual cases. The email address to write to is reclamacionescasadani@gmail.com.
Posted in Decontamination Microbial, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, 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
Israel’s Health Ministry opened an epidemiological investigation of a daycare in a northern Israel moshav after 11 children suffered symptoms of food poisoning, it announced on Wednesday.
One of the children, who was reported to be suffering from symptoms that included fever and diarrhea, was hospitalized and later released in good condition.
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
Aflatoxin in Argentine groundnuts in the Netherlands
Aflatoxins and Salmonella group E in ground melon seeds from Ghana, via the Netherlands in Austria, Belgium, Cyprus, Czech Republic, Denmark, Finland, France, Germany, Hungary, Iceland, Italy, Luxembourg, Netherlands, Poland Romania, Sweden
Aflatoxin B1 and Total in Pistachio nuts from Turkey in Germany, Italy, Netherlands, Poland and Romania
Aflatoxin in Brazilian groundnuts in the Netherlands, Poland and Ukraine
Aflatoxins in dried figs from Turkey in Sweden
Aflatoxins beyond the maximum permitted limits in Pistachios in shell from Iran in Italy
Posted in Aflatoxin, 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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, RASFF
Histamine in Tuna loins from Sri Lanka in Austria, Germany, Lithuania and Netherlands
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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Histamine, RASFF
Verotoxin-producing Escherichia coli (VTEC/STEC) in frozen organic herb mix from France
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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, RASFF, STEC, STEC E.coli
Ochratoxin A in nutmeg from Indonesia in the Netherlands
Ochratoxin A in shelled sunflower seeds from China, packaged in Denmark in Poland
Ochratoxin A in Turkish chopped dried figs in the Netherlands
Ochratoxin A in dried figs from Turkey in Germany
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Lap-mei is a favourite food of many people, distinctive for its colour, aroma and taste. There are three types of lap-mei available on the local market. They are preserved Chinese sausages, preserved pork, and preserved ducks. Recently, media reported that some people tried to prepare their own home-made lap-mei, which has raised food safety concerns.
Some of the curing ingredients used to prepare lap-mei (e.g. salt) have antimicrobial functions while sodium nitrate/nitrite can also inhibit the growth of Clostridium botulinum and its toxin production. Improper conditions in processing of lap-mei may lead to food deterioration due to bacterial growth, and may affect health after consumption. However, it is worth noting that Clostridium botulinum may grow in oxygen free and low acid food (such as home-made Chinese sausages) and produce lethal toxin without causing noticeable deterioration in the food. Application of nitrate/ nitrite in curing should be limited to the amount required to achieve the intended effect only. Nitrites may react with other substances found in meat forming nitrosamines, compounds that may cause human cancer. Moreover, ingestion of significant amount of nitrite can cause methaemoglobinaemia, with red blood cells loses its ability to bind oxygen and causes hypoxia in the affected individuals. The condition is characterised by headache, weakness and breathlessness, and a bluish discolouration of the skin and mucous membranes. Infants and young children are more susceptible to this condition because their digestive and methaemoglobin reductase systems are still immature.
Members of the public should buy lap-mei from reliable retailers, maintain a balanced diet and avoid excessive consumption of lap-mei (especially for individuals with diabetes, heart disease and high cholesterol). In addition, infants are highly susceptible to nitrite toxicity and should avoid consuming lap-mei. The intake of lap-mei among young children should also be restricted.
Posted in Clostridium, Clostridium botulinum, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, food safety training, Food Testing, Food Toxin
BIOGRENO Organic Herb Mix, deep-frozen
Photo from the Dresden consumer market by employees
Photo from the Dresden consumer market by employees
Manufacturer: Distributor: Darégal SAS Darégal Gourmet Deutschland GmbH 6 boulevard Joffre Gewerbepark 5a F- 91490 Milly-la-Forêt D – 49143 Bissendorf
Detection of verotoxin-producing Escherichia coli (VTEC/STEC)
Escherichia coli (E.coli)
Enterohemorrhagic Escherichia coli (EHEC) An EHEC (synonyms: STEC, VTEC) disease usually manifests itself within a week after infection with diarrhea and abdominal cramps. Babies, small children, the elderly and people with a weakened immune system in particular can develop more severe illnesses with bloody diarrhea. Rarely, especially in small children, acute kidney failure can occur in a second flare-up a few days after the onset of diarrhea. Anyone who has eaten this food and develops severe or persistent symptoms should seek medical attention and report possible EHEC infection. It makes no sense to seek preventive medical treatment without symptoms.
Click to access 2023_01_31+Produktr%FCckruf+BIOGRENO.pdf
Further information on the pathogen can be found here: http://www.infectionsschutz.de/erregersteckbriefe/ehec/
Posted in E.coli, 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 Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, STEC, STEC E.coli, VTEC
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