Category Archives: Foodborne Illness

Jordan – Rotten chicken supplier turns himself in and authorities step up monitoring efforts

Roya News

Seven people were arrested in relation to the second mass food poisoning incident in Ain al-Basha.

The owner of the restaurant and six of his employees were charged with four offences — causing harm, handling food in unsuitable conditions that made it harmful to human health, handling food that is not safe for human consumption and practicing a craft that causes harm.

The seven individuals will be detained for one week at Al-Balqa Reform and Rehabilitation Center.

Sixty seven people have been affected by the incident so far.

Jordan Food and Drug Administration (JFDA) strengthened its nationwide monitoring efforts, which will be conducted by control and inspection teams around the clock.

After numerous complaints reported symptoms of food poisoning among citizens, the JFDA, in cooperation with both the Ministry of Health and the Ministry of Interior, tightened control procedures for all food establishments by increasing the number of field visits and extending working hours to run 24 hours a day.

The aim is to inspect all main meat suppliers that provide restaurants with the pulled chicken for shawarma, and other associated food establishments.

An unpleasant odour was reported by the JFDA after obtaining 59 uncooked chicken samples.

Test results showed that the chicken is not safe for human consumption due to the presence of dense bacterial growth caused by poor storage conditions at meat warehouses and a failure to follow JFDA guidelines for high-risk materials, which require storage temperatures not to exceed five degrees Celsius.

Legal measures were taken and all violators were transferred to the public prosecutor to pursue further legal action.

The JFDA stressed the need to adhere to all instructions issued by the administration and not to ease legal consequences on violators.

The foundation also called on citizens to raise awareness about food distribution and not to hesitate to report any violations or submit complaints.

Free hotline complaints line: 117114

E-mail address: INFO@JFDA.JO

WhatsApp number: 0795632000

Facebook page: facebook.com/jfda.jo

Research – Attributing human foodborne diseases to food sources and water in Japan using analysis of outbreak surveillance data

JFP

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.

RASFF Alert – Foodborne Outbreak – Chilled Smoked Trout Fillets – Listeria monocytogenes

RASFF-Logo

RASFF – foodborne outbreak suspected to be caused by and Listeria monocytogenes (presence) in chilled smoked trout fillets from the Netherlands in the Netherlands

 

Kenya – Students sent home over food poisoning

Daily Nation

More than 200 students from Kituro High School in Baringo County have been sent home over suspected food poisoning.

The students, who complained of stomach pains and headache, were treated at a Kituro health centre before being sent home.

The Principal Salina Rotich on Wednesday confirmed that the students were sent home on Monday and that some of them had returned after recovering.

Mr Machocho said they suspect a supplier brought stale bread to the school canteen. The supplier has since been suspended.

According to a medical officer at Kituro health centre, who sought for anonymity, more than 50 students tested positive to food poisoning.

A spot check by the Nation at the health facility Wednesday found more than 12 students who were complaining of stomach pains waiting to be attended to.

Baringo Central Public Health Officer Agnes Chesire said they took samples from students from the school for testing and no cholera was detected.

Viet Nam – 22 die of food poisoning in first five months, authority to inspect food safety

SGGP News

According to the administration’s report at a meeting “ Prevention of food poisoning from company kitchens” in Ho Chi Minh City yesterday, the country has recorded 48 food poisoning cases killing 22 people infecting 872 people and driving 824 people into hospitals.
Food poisoning cases are caused by Microorganism (with 8.7 percent), by natural toxic ( with 28.4 percent), by chemicals ( with 4.2 percent) and unidentified causes( 28.7 percent).
In addition to concern of unsafe food in kitchen in industrial parks and export processing zones in Ho Chi Minh City, unsafe food in schools is the most concern.

 

Research – Emerging Foodborne Pathogens

Pub Med

The broad spectrum of foodborne infections has changed dramatically over time, as well-established pathogens have been controlled or eliminated, and new ones have emerged. The burden of foodborne disease remains substantial: one in four Americans is estimated to have a significant foodborne illness each year. The majority of these illnesses are not accounted for by known pathogens, so more must remain to be discovered. Among the known foodborne pathogens, those more recently identified predominate, suggesting that as more and more is learned about pathogens, they come under control. In addition to the emergence or recognition of new pathogens, other trends include global pandemics of some foodborne pathogens, the emergence of antimicrobial resistance, the identification of pathogens that are highly opportunistic, affecting only the most high-risk subpopulations, and the increasing identification of large and dispersed outbreaks. New pathogens can emerge because of changing ecology or changing technology that connects a potential pathogen with the food chain. They also can emerge de novo by transfer of mobile virulence factors, often through bacteriophage. Though this is rarely observed, it can be reconstructed. Better understanding of the ecology and dynamics of phage transmission among bacteria will help us to understand the appearance of new pathogens in the future. One may look for emerging foodborne pathogens among the silent zoonoses, and among the severe infections affecting the immunocompromised humans. We should expect the unexpected. In the past, separating human sewage and animal manure from human food and water supplies was critical to improving public health. Now, our health depends increasingly on the safety of the feed and water supplies for the animals themselves. The successes of the 20th century and the new challenges we face mean that public health vigilance, careful investigation of new problems, responsible attention to food safety from farm to table, and partnerships to bring about new foodborne disease control measures will be needed for the foreseeable future.

Ukraine – Salmonella outbreak reported in Zaporizhia

Outbreak News Today

Health officials in Ukraine report investigating a Salmonella outbreak in the southeastern Ukraine city of Zaporizhia. Twelve cases have been hospitalized with salmonellosis and sources of infection are being investigated  to include food, drinking and wastewater.

A few days before hospitalization, all the victims ate in the same cafeteria.

Contact persons are also interviewed and surveyed. Final disinfection was organized in the hearth at the place of residence of sick people. Anti-epidemic measures continue.

France -Raymond et Fils Arcachon Cap Ferret oysters – Lipophilic Toxin

Oulah

ENCOUNTERED PROBLEM

Lipophilic toxin in shellfish

PROPOSED SOLUTION

Foodborne illness caused by lipophilic toxins results in gastrointestinal disorders (diarrhea, vomiting, abdominal pain), headache and moderate fever appearing between 2h and 18h ​​after consumption.

People who hold these products are therefore asked not to consume them and to return them to the point of sale for destruction.

People who have consumed the products mentioned above and who present these symptoms, are invited to consult their doctor by reporting this consumption.

FURTHER INFORMATION

▸ Packaging
2 dozen N ° 3


Packed on 05/19/2020

▸ Veterinary identification number
FR. 33.236.061.CE

▸ Contact customer service
For any questions, you can contact the Raymond et Fils Company on 05 56 60 89 62 or on 06 88 60 01 02.

▸ Source
https://www.carrefour.fr/

 

Canada -Raw Beef and Veal Recall For E. coli O157:H7 in Canada Updated

Food Poisoning Bulletin

The food recall warning for raw beef and veal for E. coli O157:H7 in Canada that was issued on October 17, 2020 and many other dates has been updated with more information. This information was discovered during the Canadian Food InspectionAgency’s food safety investigation. The investigation has been closed.

You can see the long list of recalled products at the CFIA web site. The products include beef bone-in hind shank, beef back ribs, fresh beef, choice grain-fed veal scallopine (frozen), ground beef, boneless veal shank, flat iron, rump roast, beef liver, beef top sirloin, and boneless beef brisket, among others.

Infographics: Estimates of the global burden of foodborne diseases

WHO