Category Archives: Food Toxin

Research – A new toxin discovered in Cholera bacteria

Science Daily 

 

The bacterium Vibrio cholerae was discovered more than 150 years ago but remains as one of the main causes of bacterial infectious disease globally, especially in low-income nations where it occurs endemic, and outbreaks of cholera disease can lead to major epidemics.

In addition to causing cholera disease characterized by very severe watery diarrhea, different variants of V. cholerae can cause, for example, wound infections and infections in the ear canal (ear inflammation). If the infection is reaching the bloodstream, it can lead to blood poisoning. Such variants of Vibrio bacteria are common in brackish water, but can be found both in freshwater and saltwater and are also present in such environments in our country.

Scientists from Umeå University have now discovered and characterised the structure and function of a so far unknown Vibrio toxin. A team led by Professor Sun Nyunt Wai at Department of Molecular Biology and MIMS used the worm Caenorhabditis elegans as a predatory host for the bacteria and identified by molecular genetic analysis the V. cholerae genes required for production and release of the new protein toxin, now called MakA.

“In addition to the toxicity of MakA demonstrated with C. elegans, our studies revealed that upon infection of Zebrafish the toxin caused damage in particular to the intestinal system,” explains Sun Nyunt Wai.

Sun Nyunt Wai lrSun Nyunt Wai and her colleagues were also curious about the details of the bacterial release mechanism of the newly discovered toxin from V. cholerae.

India – 40 taken ill due to food poisoning

The Hans India

Tirupati: About 60 people were taken ill due to suspected food poisoning after taking the food served in a local temple in Pureduvaripalle village in Pulicherla mandal, 50 km from here on Sunday.

They were admitted in Piler government hospital. Madanapalli RDO G Ganesh Kumar visited the hospital and spoke to the villagers who were undergoing treatment and also hospital authorities. He urged them to provide better treatment for the speedy recovery of the victims.

Russia – Georgia – Mass poisoning at a wedding in Georgia: admitted about 100 people – Salmonella

BOBR Times

In the Georgian Batumi at the wedding were about 100 people. This was reported by the TV channel Rustavi 2.It is reported that all the injured were taken to a local hospital.

It is noted that the cause of poisoning are the bacteria Salmonella, it is not reported exactly which dish they could be.Director of the Center for public health of Adjara Nino Nizharadze said that the bacteria Salmonella could be a cream cake, if temperature for storage of dairy products broke.

At the same time in the food Agency of the country declare that when the experts of the Agency came to the restaurant, where the wedding, the food was gone.

As previously reported “FACTS” in the Russian Federation the staff of the Mariinsky theatre poisoned chicken liver with Salmonella.

India – Students hospitalised in Kerala following suspected food poisoning

New Indian Express

THIRUVANANTHAPURAM: Of the four students of Ponnara Sreedhar Memorial UP School, Muttathara, hospitalised for suspected food poisoning, the condition of one is said to be critical. The students were hospitalised after they developed various health issues, including vomiting, after consuming egg and milk from the school at lunch on Wednesday.

By Friday, they were all admitted to various hospitals in the city. Since there was no improvement in their health, the four were shifted to SAT Hospital on Saturday. Though the health of three students improved, a Class V student was shifted to a ventilator after her condition turned worse. Corporation officials visited the school and promised action against those who were responsible for the issue.

 

Hong Kong – Stop consuming two kinds of prepackaged anchovy fillets detected with histamine

CFS   

Issue Date 25.6.2018
Source of Information Centre for Food Safety (CFS)
Food Product Prepackaged anchovy fillets
Product Name and Description (1) Product name: Filetti di Acciughe in Olio d’Oliva con Tartwfo (Anchovy Fillets with Truffle in Olive Oil)
Brand: TartufLanghe
Place of origin: Italy
Net weight: 90 grams per pack
Best before date: August 31, 2018

(2) Product name: Flat Fillets of Anchovies With Capers in Olive Oil
Brand: ROCCA
Place of origin: Italy
Net weight: 100 grams per bottle
Best before date: July 31, 2019

Reason For Issuing Alert
  • The CFS collected the two abovementioned samples from the city’super supermarket in Causeway Bay for testing under its routine Food Surveillance Programme. The test results showed that the samples contained histamine at levels of 220 milligram (mg) per 100 gram (g) and 260mg per 100g respectively.
  • Histamine is commonly found in certain kinds of fish such as tuna, sardine, mackerel and anchovy, as a result of bacterial spoilage. Consumption of fish containing high levels of histamine can cause foodborne intoxication. Symptoms of histamine poisoning include tingling and burning sensation around the mouth, facial flushing and sweating, nausea, vomiting, headache, palpitations, dizziness and rash. The onset of intoxication symptoms is within a few hours after consumption and these symptoms will normally disappear in 12 hours without long term effect, the spokesman noted.
Action Taken by the Centre for Food Safety
  • The CFS has informed the vendor concerned of the irregularities. The vendor has removed from shelves and stopped sale of the affected products, and initiated a recall according to CFS’ instructions.
  • The CFS will alert the trade to the incident and will continue to monitor the case and take appropriate follow-up action. Investigation is ongoing.
Advice to the Trade
  • Stop using or selling the affected products immediately if possess them.
Advice to Consumers
  • Not to consume the two abovementioned prepackaged anchovy fillets.
  • Call the vendor’s hotline at 2736 3866 during office hours for enquiries about the recall.
Further Information The CFS press release

Research- Researchers warn against raw milk, cheese after testing dairies

Food Safety News 

Research recently published by scientists in The Netherlands shows that E. coli and Campylobacter bacteria are so common on goat and sheep dairy farms that pasteurization is necessary to prevent contamination of raw milk and products made with it.The Dutch National Institute for Public Health and the Environment and the Dutch Food and Consumer Product Safety Authority joined forces for the project. The government agencies annually investigate how common pathogens of zoonoses are on different types farms. Cattle, meat pig and laying hen operations have already been examined.

For the recent report, scientists looked at 181 dairy goat farms and 24 dairy sheep farms. Shiga-toxin-producing E. coli (STEC) and Campylobacter bacteria was found on most of the animals. The pathogens were also found among farmers and their family members.

“STEC appeared on virtually all the farms studied,” according to the research report.

“Campylobacter has been demonstrated in one out of three goat farms (33 percent) and almost all sheep farms (96 percent).”

Listeria was less common. It was found on about 9 percent of the goat farms and 17 percent of the sheep farms. It was not found in farmers and their families. The percentage of farms with Listeria is relevant, the researchers wrote, because “unpasteurized soft cheese is the most important source of Listeria infection in humans.”

USA – Possible E. coli Outbreak at Mexico Viejo Restaurant in Taylorsville, NC

Food Poisoning Bulletin

A possible E. coli outbreak is being investigated at Mexico Viejo restaurant in Taylorsville, North Carolina. Health Director Leeanne Whisnant told news outlets that more than 30 people are sick after eating chicken at that facility. One person has tested positive for an E. coli infection.

RASFF Alert – STEC E.coli – Frozen Herb Mix with Parsley

kswfoodworld food safety poisoning

RASFF-shigatoxin-producing Escherichia coli (stx1+, stx2+ /25g) in frozen herb mixes containing parsley from Germany in Germany

RASFF Alerts – Aflatoxin – Pistachio Nuts – Hazlenut Kernels – Groundnuts – Almonds

kswfoodworld food safety poisoning

RASFF-aflatoxins (B1 = 11.3; Tot. = 12.0 µg/kg – ppb) in pistachio nuts from Iran in Lithuania

RASFF-aflatoxins (B1 = 11.4; Tot. = 49.6 µg/kg – ppb) in hazelnut kernels from Georgia in Bulgaria

RASFF-aflatoxins (B1 = 16.17; Tot. = 20.04 / B1 = 15.72; Tot. = 20.91 µg/kg – ppb) in groundnuts without shell from Egypt in Romania

RASFF-aflatoxins (B1 = 12.49 µg/kg – ppb) in almonds from the United States in Spain

RASFF Alert – Histamine – Chilled Anchovies

kswfoodworld food safety poisoning

RASFF-histamine (up to 145.4 mg/kg – ppm) in chilled anchovies (Engraulis encrasicolus) from Italy in Italy