Category Archives: Food Toxin

RASFF Alert – Mycotoxin -DON – Wheat

Posted on November 27, 2020 by | Leave a comment

European Food Alerts

RASFF

deoxynivalenol (DON) in wheat from the Czech Republic in Germany

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Posted in deoxynivalenol, DON, food contamination, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety Alert, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin

Canada – Food Safety Warning – Bottled beef and Bottled chicken made by Robert Waite, sold with no labels, may be unsafe due to potential presence of dangerous bacteria – Clostridium botulinum

Posted on November 27, 2020 by | Leave a comment

CFIA

Advisory details

Ottawa, November 26, 2020 – The Canadian Food Inspection Agency (CFIA) is warning the public not to consume the Bottled Beef and Bottled Chicken made by Robert Waite (Tignish, PEI), sold with no labels, described below because they may permit the growth of Clostridium botulinum.

Products

Brand Common Name Size UPC Codes on Product Additional Info
None – made by Robert Waite,
Tignish, PEI		 Bottled Beef
(no label)		 500 mL
(sold in Mason Jars)		 None All units sold up to and including November 26, 2020 Sold through classified ads in Prince Edward Island newspapers
None – made by Robert Waite,
Tignish, PEI		 Bottled Chicken
(no label)		 500 mL
(sold in Mason Jars)		 None All units sold up to and including November 26, 2020 Sold through classified ads in Prince Edward Island newspapers

What you should do

If you think you became sick from consuming a food product, call your doctor.

Check to see if you have the affected products in your home. If the products are in your home, do not consume them.

Food contaminated with Clostridium botulinum toxin may not look or smell spoiled but can still make you sick.

Symptoms in adults can include facial paralysis or loss of facial expression, unreactive or fixed pupils, difficulty swallowing, drooping eyelids, blurred or double vision, difficulty speaking or including slurred speech, and a change in sound of voice, including hoarseness.

Symptoms of foodborne botulism in children can include difficulty swallowing, slurred speech, generalized weakness and paralysis. In all cases, botulism does not cause a fever. In severe cases of illness, people may die.

Background

This warning was triggered by CFIA test results. The CFIA is conducting a food safety investigation, which may lead to the recall of these or other products. If products are recalled, the CFIA will notify the public through a Food Recall Warning.

Illnesses

There have been no reported illnesses associated with the consumption of these products.

Product photos

Printer ready version of photos

  • Bottled Beef (no label) - 500 mL (sold in Mason Jars)

    •  

  • Bottled Chicken (no label) - 500 mL (sold in Mason Jars)

Public enquiries and media

Public enquiries
Toll-free: 1-800-442-2342 (Canada and U.S.)
Telephone: 1-613-773-2342 (local or international)
Email: cfia.enquiries-demandederenseignements.acia@canada.ca
Media relations
Telephone: 613-773-6600
Email: cfia.media.acia@canada.ca

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Posted in Bacteria, bacterial contamination, Clostridium, Clostridium botulinum, food contamination, 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 Testing, Food Toxin

Norway – Microbiological control of pasteurised and unpasteurised dairy products, 2018

Posted on November 25, 2020 by | Leave a comment

Mattilsynet

The microbiological quality was generally good for the 189 dairy products on the Norwegian market that the Norwegian Food Safety Authority examined in 2018. Nevertheless, we see that there are microbiological challenges in connection with unpasteurised dairy products.

What did we investigate? 189 samples of unpasteurised and pasteurised cheeses and other dairy products produced in Norway and in the EU.
Period: 2018
What were we looking for?

The four categories have been analysed for various disease-causing bacteria (pathogens). These choices are made in order to get the most information for each category.

The different categories are:

PN = pasteurised milk product produced in Norway.

P EU = pasteurised milk product produced outside Norway.

UN = unpasteurised milk product produced in Norway.

U EU = unpasteurised milk product produced outside Norway.
 

The various disease-causing infectious agents we analysed for:

Listeria monocytogenes (pathogen): PN, P EU, UN, U EU, number 189 pcs.

Shigatoxin-producing Escherichia coli (STEC) (pathogen): UN, U EU, number 96 pcs.

E. coli (hygiene parameter): PN, UN, U EU, 169 st.

S. aureus (hygiene parameter): UN, number 71 st.

Toxins (enterotoxin) from S. aureus (pathogen): UN, U EU, number 96 pcs.

Salmonella (pathogen): U EU, number 25 st.
What did we find?

Listeria monocytogenes : No detection in 189 samples of dairy product.

Shigatoxin-producing Escherichia coli (STEC):
One finding in French red cow cheese of cow’s milk ( E. coli O-, stx2 and eae ). A total of 25 unpasteurised milk products produced outside Norway were examined. No findings in 71 unpasteurised milk products from Norway.

Escherichia coli (hygiene parameter):
In 73 pasteurised milk products from Norway, there was a detection and this was above the lower limit value (100 cfu / g) but below the upper limit value (1,000 cfu / g). No E. coli was detected above the detection limit of 10 colony forming units / g sample (cfu / g) in the other samples.

In 61 of the 71 unpasteurised milk products produced in Norway, E. coli was not detected above the detection limit of 10 colony-forming units / g sample (cfu / g). 3 st. (4.2%) was above 100 cfu / g.

In unpasteurised dairy products from the EU (25), 5 (20%) of the products had more than 100 cfu/ g E. coli. There is no microbiological criterion for E. coli in the regulations for unpasteurised cheeses.

Staphylococcus aureus:
Of 71 samples, none exceeded the regulatory limit of 10,000 cfu/ g.

Of the 96 unpasteurised dairy products examined, the enterotoxins AE Toxins (enterotoxins), which some S. aureus can produce , were not detected .

Salmonella was not detected in the 25 samples of unpasteurised milk products produced outside Norway.

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Posted in food contamination, 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 Testing, Food Toxin, Listeria monocytogenes, Raw Milk, Research, Salmonella, Staphylococcus aureus, STEC, STEC E.coli

Kyrgyzstan – reports 28 botulism cases in first 10 months of 2020

Posted on November 25, 2020 by | Leave a comment

Outbreak News Today

kswfoodworld

Image CDC

Health officials in Kyrgyzstan are reporting 28 foodborne botulism cases through Oct. 2020, prompting a warning for the public.

Of the 28 cases, 19 were reported in the Osh region.

In most cases, botulism begins acutely. It can manifest itself in people who ate canned salads or cucumbers, mushrooms, eggplants, other vegetables and meat products the day before.

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Posted in botulism, Clostridium botulinum, 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, Food Toxin

USA – Outbreak of E. coli Infections – Unknown Source 2 – Update

Posted on November 24, 2020 by | Leave a comment

CDC

CDC E.coli

CDC, public health and regulatory officials in several states, and the U.S. Food and Drug Administration (FDA) are investigating several multistate outbreaks of E. coli O157:H7 infections. This outbreak is different from two other E. coli O157:H7 outbreaks CDC is currently investigating (E. coli outbreak with unknown source 1 and E. coli outbreak with unknown source 3).

At A Glance
  • Since the last update on October 28, 2020, 16 ill people were added to this investigation.
  • CDC is not advising people avoid any particular food at this time.
  • Investigators are working to collect different types of data to identify the source of this outbreak.
  • CDC will provide updates as they become available.

Take action if you have symptoms of an E. coli infection:

  • Talk to your healthcare provider.
  • Write down what you ate in the week before you got sick.
  • Report your illness to your local or state health department.
  • Help us solve the outbreak by answering public health officials’ questions about your illness.

Follow these general ways to prevent getting sick from E. coli:

  • Wash your hands after using the restroom or changing diapers, before and after preparing or eating food, and after contact with animals.
  • Cook meats thoroughly. Use a food thermometer to check that the meat has reached a safe internal temperatureexternal icon.
  • Don’t cross-contaminate food preparation areas. Thoroughly wash hands, counters, cutting boards, and utensils after touching raw meat.
  • Wash fruits and vegetables before eating, unless the package says the contents have been washed.
  • Avoid raw milk, other unpasteurized dairy products, and unpasteurized juices.
  • People usually get sick from Shiga toxin-producing E. coli (STEC) 2 to 8 days (average of 3 to 4 days) after swallowing the germ.
  • Symptoms often include severe stomach cramps, diarrhea (often bloody), and vomiting. Some people may have a fever, which usually is not very high (less than 101˚F/38.5˚C).
  • Some people with a STEC infection may get a type of kidney failure called hemolytic uremic syndrome (HUS).
  • Antibiotics are not recommended for patients with suspected E. coli infections until diagnostic testing can be performed and E. coli infection is ruled out. Some studies have shown that administering antibiotics to patients with E. coli infections might increase their risk of developing HUS, and a benefit of treatment has not been clearly demonstrated.
  • For more information, see Symptoms of E. coli Infection.
Investigation Details

November 23, 2020

Since the last update on October 28, 2020, 16 ill people were added to this investigation.

As of November 19, 2020, a total of 39 people infected with the outbreak strain of E. coli O157:H7 have been reported from 18 states. A list of the states and the number of cases in each can be found on the Map of Reported Cases page.

Illnesses started on dates ranging from August 10, 2020, to October 23, 2020. Ill people range in age from 1 to 85 years, with a median age of 38 years, and 62% are female. Of 30 ill people with information available, 19 people were hospitalized and 4 people developed hemolytic uremic syndrome (HUS), a type of kidney failure. No deaths have been reported.

Illnesses might not yet be reported due to the time it takes between when a person becomes ill and when the illness is reported. This takes an average of 2 to 4 weeks. Please see the Timeline for Reporting Cases of E. coli O157 Infection for more details.

Investigation of the Outbreak

Investigators are continuing to collect different types of data to identify the source of this outbreak.

State and local public health officials are interviewing ill people to determine what they ate and other exposures in the week before they got sick. Of the 22 ill people interviewed to date, all reported eating a variety of leafy greens, like spinach (16), romaine lettuce (15), iceberg lettuce (12), and mixed bag lettuce (8). No single type or brand of leafy greens or other food item has been identified as the source of this outbreak. CDC is not advising people avoid any particular food at this time.

This investigation is ongoing, and CDC will provide more information as it becomes available.

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Posted in Bacteria, bacterial contamination, CDC, E.coli, 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, Food Toxin, foodborne outbreak, foodbourne outbreak, outbreak, STEC, STEC E.coli

USA – Dole Fresh Vegetables Announces Limited Recall of Organic Romaine Hearts – STEC E.coli

Posted on November 24, 2020 by | Leave a comment

FDA

Dole Fresh Vegetables, Inc. is voluntarily recalling a limited number of cases of organic romaine hearts. The products being recalled are Dole™ Organic Romaine Hearts 3pk (UPC 0-71430-90061-1), combined English/French packaging, with Harvested-On dates of 10-23-20 and 10-26-20, and Wild Harvest Organic Romaine Hearts (UPC 7-11535-50201-2), with Harvested-On dates of 10-23-20 and 10-26-20.  The recall is being conducted due to a possible health risk from E. coli in the two products.  Dole Fresh Vegetables is coordinating closely with regulatory officials. No illnesses have been reported to date in association with the recall.

Pathogenic E. coli can cause diarrhea, severe stomach cramps and vomiting.  Most people recover within a week, but some illnesses can last longer and can be more severe.

The Harvested-On sticker is located on the upper right corner of each bag and the UPC code is located on the bottom right corner of the back of each bag. The Dole package contains three organic romaine hearts and the Wild Harvest product is packaged in a 12oz bag. The impacted products were distributed in AZ, HI, IA, IL, IN, KS, MD, MI, MN, MO, MS, MT, NC, ND and VA. These products were harvested and packed nearly 4 weeks ago and should no longer be in commerce.  Consumers are advised to check product they have in their homes and discard any product matching the production description, UPC codes and Harvested-On dates listed above.

This precautionary recall notification is being issued due to an isolated instance in which a package of Dole™ Organic Romaine Hearts – 3pk yielded a positive result for pathogenic non-O157 E.coli STEC in a routine sample collected at a retail store by the Michigan Department of Agriculture and Rural Development. There is no indication at this time that this positive result is related to any illnesses nor consumer complaints and it is not associated with the strains connected to the ongoing outbreaks currently under regulatory investigation.

No other Dole products are included in the recall. This voluntary recall does not apply to any bagged or clamshell salad romaine product. Only the specific Organic Romaine Hearts listed, with the exact UPC codes and Harvested-On dates identified above, are included in the recall. Consumers who have any remaining product with these UPC codes and Harvested-On dates should not consume it, but rather discard it. Retailers and consumers with questions may call the Dole Consumer Center at 1-800-356-3111, which is open 24 hours a day.

Company Contact Information

Consumers:
Consumer Center
 1-800-356-3111
Media:
William Goldfield
 1-818-874-4853
 William.Goldfield@Dole.com

Product Photos

  • Front Package – Dole Organic Hearts of Romaine, Biologique Coeurs de Romaine
  • Back Package – Dole Organic Hearts of Romaine, Biologique Coeurs de Romaine with UPC Code
  • End Package Sticker – Dole Organic Hearts of Romaine, Biologiue Coeurs de Romaine with Harvest Dates
  • Front Package - Wild Harvest Organic Romaine Hearts

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Posted in Bacteria, bacterial contamination, E.coli, FDA, food contamination, 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 Temperature Abuse, Food Testing, Food Toxin, STEC, STEC E.coli

New Zealand – Auckland health officials warn of scombroid poisoning

Posted on November 23, 2020 by | Leave a comment

Outbreak News Today

Auckland health officials are advising people to seek medical advice from their GP if they have severe or persistent allergic reactions from eating fish.

They have had reports of people who have eaten fish from a ready meal service becoming ill with histamine poisoning, also known as scombroid poisoning.

Medical Officer of Health Dr Jay Harrower says the symptoms are often a combination of an allergic reaction and gastroenteritis.

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Posted in Clostridium, Enterobacteriaceae, food contamination, 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 Temperature Abuse, Food Testing, Food Toxin, Scombroid, scombroid poisoning

USA – Food Safety Tips for Your Holiday Turkey

Posted on November 23, 2020 by | Leave a comment

CDC

Handling poultry (chickens and turkey) incorrectly and undercooking it are the most common problems that lead to foodborne disease outbreaks linked to poultry.1 Follow these four tips to help you safely prepare your next holiday turkey meal.

USDA

Turkey Basics: Safe Thawing at the Link Above

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Posted in food contamination, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Safety, Food Testing, Food Toxin

Netherlands – Zwagerman Carpaccio with pine nuts – STEC E.coli

Posted on November 23, 2020 by | Leave a comment

NVWA

Important safety warning Lidl: Zwagerman carpaccio

Lidl is recalling the product ‘Zwagerman Carpaccio with pine nuts’. This concerns the packaging with a best-before date of 21 November 2020. The STEC bacteria has been found in the product.

Download ‘Important safety warning Lidl: Zwagerman carpaccio’

PDF document | 1 page | 166 KB

Warning | 21-11-2020

Zwagerman carpaccio

© Lidl

Don’t eat the carpaccio!

Customers are urged not to eat this carpaccio. Eating a product with an E. coli bacteria (faeces bacteria, STEC, EHEC) can, if not thoroughly cooked, result in nausea, vomiting and (bloody) diarrhea within a week. Especially for young children, the elderly, people with low immunity and pregnant women. Consult your doctor for more information if you have health problems after eating the said product.

For more information, see the Lidl website .

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Posted in Bacteria, bacterial contamination, EHEC, food contamination, 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 Testing, Food Toxin, STEC, STEC E.coli

Canada – My Grandfather’s Farm brand Pumpkin Pie Jam recalled due to potential presence of dangerous bacteria -Clostridium botulinum

Posted on November 23, 2020 by | Leave a comment

CFIA

Recall details

Ottawa, November 20, 2020 – My Grandfather’s Farm is recalling My Grandfather’s Farm brand Pumpkin Pie Jam from the marketplace because it may permit the growth of Clostridium botulinum. Consumers should not consume the recalled product described below.

Recalled product

Brand Product Size UPC Codes
My Grandfather’s Farm Pumpkin Pie Jam 250 mL (sold in Mason Jars) None September 10, 2020

What you should do

If you think you became sick from consuming a recalled product, call your doctor.

Check to see if you have the recalled product in your home. Recalled products should be thrown out or returned to the store where they were purchased.

Food contaminated with Clostridium botulinum toxin may not look or smell spoiled but can still make you sick.

Symptoms in adults can include facial paralysis or loss of facial expression, unreactive or fixed pupils, difficulty swallowing, drooping eyelids, blurred or double vision, difficulty speaking or including slurred speech, and a change in sound of voice, including hoarseness.

Symptoms of foodborne botulism in children can include difficulty swallowing, slurred speech, generalized weakness and paralysis. In all cases, botulism does not cause a fever. In severe cases of illness, people may die.

Background

This recall was triggered by Canadian Food Inspection Agency (CFIA) test results. The CFIA is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.

The CFIA is verifying that industry is removing the recalled product from the marketplace.

Illnesses

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

Product photos

Printer ready version of photos

  • My Grandfather’s Farm – Pumpkin Pie Jam – 250 mL
  • My Grandfather’s Farm – Pumpkin Pie Jam – 250 mL (top)
  • My Grandfather’s Farm – Pumpkin Pie Jam – 250 mL (label)
  • My Grandfather’s Farm – Pumpkin Pie Jam – 250 mL (label)

Public enquiries and media

Company information
My Grandfather’s Farm: 1824 Middle River Rd., Union Centre, NS
Telephone: 902-396-5558
Email: info@mygrandfathersfarm.ca

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Posted in Bacteria, bacterial contamination, Clostridium, Clostridium botulinum, food contamination, 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 Testing, Food Toxin