An unidentified Salmonella Newport outbreak has sickened at least 125 people in 15 states, according to the Centers for Disease Control and Prevention (CDC). Twenty-four people have been hospitalized because they are so sick. This is the way foodborne illness outbreaks sometimes start; the government publicizes it, and more people come forward who may have information that helps solve it.
Posted in food bourne outbreak, food contamination, Food Hygiene, Food Illness, 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 Testing, foodborne outbreak, foodbourne outbreak, outbreak, Poisoning, Salmonella, Uncategorized
At 7 pm on July 20, Dong Nai General Hospital received dozens of patients who are workers of Great Kingdom Company at Giang Dien Industrial Park, Trang Bom District. The patients suffered from dizziness and nausea. According to the workers, they had symptoms after dinner and starting the extra shift.
All workers are in stable condition. The doctors are still checking their condition, carrying out ultrasound tests and intravenous infusion to find the most suitable treatment.
Luong Ngoc Hoi, deputy director of Great Kingdom Company, said, “The dinner for 1,600 workers from two factories was held at 4 pm at our cafeteria. There were fried fish, boiled eggs, cabbage, spinach and sponge gourd.But after dinner, the workers at one factory showed symptoms of food poisoning. We sent 50 of them to Shing Mark Hospital and 50 to Dong Nai General Hospital.”
The cause of the poisoning is still being investigated. Dtinews/Tienphong
| Summary | |
|---|---|
| Category 2: | For Information |
| Alert Notification: | 2020.40 |
| Product: | Symbio Ekologiczne Płatki Jaglane (Millet Flakes); pack size: 250g |
| Batch Code: | 10.2020 (3003); best before date: 31/10/2020 |
| Country Of Origin: | Ukraine |
Elevated Ochratoxin A was detected in the above batch of Symbio Ekologiczne Płatki Jaglane millet flakes. Ochratoxin A is a toxin which is produced by fungi growing on the plant material. The implicated batch is being withdrawn from the market.
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| Product identification | |
|---|---|
| Product type | Cheese |
| Name of product (size) | Mamma Lucia brand Halloumi Cheese (180g) |
| Batch marking | 20139 |
| Date marking | Use by 14 11 20 |
| Package size and description | The product is sold in a 180g plastic package. |
| Distribution | The product is imported from Australia.
The affected product has only been sold at Mediterranean Foods Trattoria & Deli, 42 Constable Street, Newtown, Wellington. |
| Notes | This recall does not affect any other Mamma Lucia brand products. |
Customers are asked to check the batch and date mark printed on the product packaging.
Affected product should not be consumed. There have been no reports of associated illness, however if you have consumed any of this product and have any concerns about your health, seek medical advice.
Customers should return the product to their retailer for a full refund.
Escherichia coli (E. coli) is a bacterium that normally lives in the intestines of people and other warm-blooded animals. Although most strains of E. coli are harmless, some types can cause serious illness with severe diarrhoea and stomach cramps.
If you have questions, contact Mediterranean Foods (Wgtn) Limited:
Posted in E.coli, food contamination, food handler, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, MPI, Uncategorized
Fresh Cheese Company is undertaking a recall of one batch (Batch 20139) of the Mamma Lucia Halloumi Cheese 180g. The product has been for sale at IGA, independent food retailers and delicatessens in Vic. There are no other batches affected by this recall.
Use by 14 11 20
The recall is due to possible E.coli contamination.
Food products contaminated with E.coli may cause illness if consumed.
Australia
Consumers should not eat this product. Any consumers concerned about their health should seek medical advice. Customers should return the product to the place of purchase for a full refund.
For further information please contact:
Fresh Cheese Company
Phone 03 9301 9444
www.provedoregroup.com.au
Related links:
Officials in Korea are investigating an E. coli outbreak that has affected 100 people while more than 3,000 students and teachers recently got food poisoning in Japan, according to media reports.
The Korea Centers for Disease Control and Prevention (KCDC) has been investigating an Enterohemorrhagic E. coli (EHEC) outbreak with the local municipality and relevant ministries since mid-June. EHEC is also known as Shiga toxin-producing E. coli (STEC).
The outbreak in a kindergarten in Ansan-si, Gyeonggi Province had 58 confirmed cases as of late June with 114 people showing symptoms. Most of these are students of the kindergarten but three are family members of pupils.
A total of 21 people — 19 kindergarten students and two family members — were in hospital for inpatient care. Sixteen people — 14 students and two family members — had onset of symptoms suspected to be hemolytic uremic syndrome (HUS), a type of kidney failure associated with E. coli infection, and four people were receiving dialysis treatment.
Posted in Bacterial Toxin, E.coli, EHEC, food bourne outbreak, food contamination, Food Hygiene, Food Illness, 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 Toxin, foodborne outbreak, foodbourne outbreak, outbreak, STEC, STEC E.coli, Toxin, Uncategorized
GRANTS PASS, Ore. — Public health officials are investigating a cluster of Salmonella cases linked to a Grants Pass restaurant that has resulted in two hospitalizations, according to Josephine County Public Health.
The agency said that multiple cases of documented Salmonella were “potentially linked” to Si Casa Flores on NE Beacon Drive. Public health officials inspected the restaurant and collected 17 specimens for lab testing, with results expected this weekend.
“Si Casa Flores Corporation has been working closely with Public Health specialists to identify the source of the outbreak and ensure the continued safety of Si Casa customers,” Josephine County Public Health said in a statement.
Due to ingredients shared between local restaurants, state and local authorities are asking that anyone who has eaten at three Si Casa Flores-owned locations in Grants Pass from June 25 to July 7 complete an online survey. This includes the Beacon Drive location, the NW F Street location, and the Xpress trailer on Union Avenue.
The Alaska State Medical Examiner’s Office has confirmed that the death of an Alaska resident is consistent with paralytic shellfish poisoning (PSP). Officials have yet to release personal information.
Warnings have been issued to the community by email, fax, radio and social media after blue mussel samples collected from the beach on the same day the shellfish were consumed were found to have extremely high toxin levels, more than 100 times higher than the safe regulatory limit. The snail samples also had elevated toxin levels, but not as high as the blue mussels.
Posted in Algal Toxin, Biotoxin, food contamination, food death, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Poisoning Death, Food Safety, Food Safety Alert, Food Testing, Food Toxin, paralytic shellfish poisoning, PSP, shellfish toxin, Uncategorized
In Japan, strategies for ensuring food safety have been developed without reliable scientific evidence on the relation between foodborne infections and foods. The aim of this research was to provide information on the proportions of foodborne diseases caused by seven major causative pathogens ( Campylobacte r spp., Salmonella spp., EHEC, V. parahaemolyticus , Clostridium perfringens , Staphylococcus aureus , and Norovirus) attributable to foods using analysis of outbreak surveillance data. For the calculation of the number of outbreaks attributed to each source, simple-food outbreaks were attributed to the single-food category in question, and complex-food outbreaks were classified under each category proportionally to the estimated probability. Between 2007 and 2018, 8.730 outbreaks of foodborne diseases caused by seven pathogens were reported and another 6,690 (76.6%) were of “unknown source”. We observed fluctuations in the sources of foodborne diseases caused by the seven pathogens from 2013 to 2018 as follows: chicken products (92.9%, CI 92.6–92.9) for Campylobacter spp., beef products (40.1%, CI 38.2–41.2) and vegetables (39.3%, CI 38.2–41.2) for EHEC, eggs (22.8%, CI 14.9–31.9), chicken products (13,3%, CI 6.4–21.3) for Salmonella spp., finfish (86.3%, CI 62.5–95.8) and shellfish (13.7%, CI 4.2–37.5) for V. parahaemolyticus, grains and beans (47.2%, CI 31.2–62.5) for S. aureus, vegetables (69.3%, CI 50.8–79.7) and beef products (13.1%, CI 10.2–15.3) and chicken products (10.0%, CI 1.7–27.1) for C. perfringens , and shellfish (74.7%, CI 73.1–75.9) for Norovirus. In this study, we provide the best currently available basis to evaluate the link between foodborne diseases and foods. Additionally, our results reflected the effect of strict health regulations for raw beef during a given time period, and demonstrate the importance of controlling the contamination rate of Campylobacter spp. in chicken products at each step of the food supply chain.
Posted in Campylobacter, Clostridium perfringens, EHEC, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, foodborne disease, Foodborne Illness, foodborne outbreak, Norovirus, Salmonella, Staphylococcus aureus, Uncategorized, Vibrio parahaemolyticus
Cross contamination and temperature abuse are factors that played a role in an outbreak of Salmonella in Hong Kong earlier this year.
In May, the Centre for Health Protection (CHP) of the Department of Health recorded 236 illnesses linked to consumption of sandwiches produced in a food factory with more than 50 people needing hospital treatment.
Cross contamination of raw eggs by food handlers at the factory, prolonged storage of sandwiches at improper temperatures during delivery and at retail were suspected to be contributing factors to the outbreak.
The most commonly consumed items included a ham, cheese and egg sandwich by 166 cases, ham and egg sandwich by 50 cases and a cheese and egg sandwich by 29 patients.
Posted in food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, Research, Salmonella, Uncategorized
