We have been alerted by our supplier of Trader Joe’s Organic Tropical Fruit Blend (SKU# 51191) that product with BEST BY dates of 04/25/24, 05/12/24, 05/23/24, 05/30/24, and 06/07/24 may have the potential to be contaminated with Hepatitis A.
No illnesses have been reported to date, and all potentially affected product has been removed from sale and destroyed.
If you purchased any Organic Tropical Fruit Blend, please do not eat it. We urge you to discard the product.
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California Splendor, Inc. of San Diego, California is recalling certain lots of 4-lb. bags of Kirkland Signature Frozen Organic Strawberries that were sold at Costco stores in Los Angeles, Hawaii and two San Diego business centers, due to an outbreak of Hepatitis A illnesses. Although, Hepatitis A has not been detected on this product, out of an abundance of caution, consumers should stop consuming the food and return it to their local Costco store for a refund.
Hepatitis A is a contagious liver disease that results from exposure to the Hepatitis A virus, including from food. It can range from a mild illness lasting a few weeks to a serious illness lasting several months. Illness generally occurs within 15 to 50 days of exposure and includes fatigue, abdominal pain, jaundice, abnormal liver tests, dark urine and pale stool. In rare cases, particularly consumers who have a pre-existing severe illness or are immune compromised, Hepatitis A infection can progress to liver failure.
Illness occurs within 15 to 50 days of exposure and includes fatigue, abdominal pain, jaundice, abnormal liver tests, dark urine and pale stool. Hepatitis A vaccination can prevent illness if given within two weeks of exposure to a contaminated food. Persons who may have consumed affected product should consult with their health care professional or local health department to determine if a vaccination is appropriate, and consumers with symptoms of Hepatitis A should contact their health care professionals or the local health department immediately.
The lots subject to this recall are as follows:
| 140962-08 | 142222-23 | 142792-54 | 142862-57 | 142912-59 |
| 142162-20 | 142202-21 | 142782-53 | 142852-56 | 142902-58 |
| 142212-22 | 142232-24 | 142842-55 |
The lot number can be identified on the back of the bag as shown below:
The company has ceased the production and distribution of the affected product as FDA and the company continue their investigation as to what caused the problem.
Consumers with questions may email the company at consumerinformation@calsplendor.com.
Posted in FDA, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Virus, Hepatitis A, Hepatitis E, Virus
Food born outbreak due to norovirus in mussels from Sweden in Norway
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Norovirus in oysters from France in Italy
Norovirus in oysters ((Crassostrea gigas) in Sweden and Finland origin unknown
Norovirus in oysters from France in Sweden
Posted in food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Virus, Norovirus, Norovirus Oysters, RASFF, Virus
Foodborne outbreak suspected to be caused by norovirus in oysters from Netherlands in Sweden and Finland.
Posted in food bourne outbreak, food contamination, food handler, Food Hazard, Food Hygiene, Food Illness, 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 Virus, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, Norovirus, Norovirus Oysters, outbreak
The Advisory Committee on Immunization Practices (ACIP) provides advice and guidance to the Director of the CDC regarding use of vaccines and related agents for control of vaccine-preventable diseases in the civilian population of the United States. Recommendations made by the ACIP are reviewed by the CDC Director and, if adopted, are published as official CDC/HHS recommendations in the Morbidity and Mortality Weekly Report (MMWR).
Presently, approximately 5% of all hepatitis A outbreaks are linked to infected food-handlers.
Here is what the CDC continues to say about vaccinating food-handlers:
Why does CDC not recommend all food handlers be vaccinated if an infected food handler can spread disease during outbreaks?
Posted in Decontamination Microbial, food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Virus, foodborne outbreak, Hepatitis A, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Virus
Hepatitis E virus capsid structure. HEV infection causes viral hepatitis. Atomic-level structure.
Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Virus, Hepatitis A, Hepatitis E, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Norovirus, Virus
Federal officials have identified a new outbreak of hepatitis A infections suspected to be from a food source.
The Food and Drug Administration reports that it has begun product traceback efforts, but the agency has not named the product or products being traced.
As of March 1 there have been nine patients identified. The FDA has not reported where the patients live or their ages.
Hepatitis A can be transmitted when food handlers have contaminated hands. This contamination usually comes from microscopic amounts of feces. Thorough hand washing is one of the best ways to prevent transmission of the disease. Food surfaces can become contaminated as well as foods and beverages.
Posted in Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Virus, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Hepatitis A, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Virus
Norovirus in oysters from France in Finland
Presence of norovirus genogroup ii in clam (Chamelea gallina) from Italy in Spain
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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Virus, Norovirus, Norovirus Oysters, RASFF
Health officials in a city in Finland are investigating several cases of illness caused by contaminated oysters.
Food poisoning in Helsinki is suspected to be related to eating in different restaurants and at an event since the beginning of February. This past week, officials reported at least 20 people were affected but updates in local media suggest there are around 100 illnesses.
Investigators have tested food from restaurants and taken patient samples and have found norovirus. Some of those sick reported eating oysters.
A few restaurants have already been inspected after suspected epidemics and oyster importers have started to issue withdrawals and recall.
Food safety officials in Helsinki asked people who had eaten oysters and then fallen sick to contact them.
Norovirus is the most commonly identified cause of foodborne outbreaks in Finland. Between 2017 and 2021, oysters caused 11 norovirus outbreaks in which more than 110 people fell ill, according to the Finnish Institute for Health and Welfare (THL).
In October 2022, five people fell sick in the country after eating oysters from France contaminated with norovirus.
Posted in food bourne outbreak, food contamination, food handler, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Virus, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, Norovirus, Norovirus Oysters, outbreak
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