More than 50 people came down with food poisoning in the Indian state of Assam after eating a worship dish known as Prasada, the Indian police said on Monday.
The vegetarian dish was served at a religions function organized by a local villager on Sunday. Guests then started complaining of stomachache and feeling sick.
As a result, over 50 villagers have been hospitalized since Sunday evening. They are in a stable condition as of now.
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State epidemiologists are investigating the source of a suspected foodborne illness outbreak that sickened dozens of hospital employees in the Kenai Peninsula community of Homer on Friday.
Almost 80 employees at South Peninsula Hospital in Homer were sickened with a gastrointestinal illness by Saturday morning, said hospital information officer Derotha Ferraro.
Everyone who got sick had eaten food brought in as employee meals from a variety of local food establishments, health officials wrote.
The main symptoms reported included diarrhea and stomach cramps. Most of the people who reported symptoms started feeling sick on Thursday night into Friday morning, according to the Department of Health and Social Services.
Washington state has initiated a recall of live oysters harvested from the Samish Bay growing area in the Puget Sound area. The recall is in response to multiple cases of Vibrio parahaemolyticus illnesses associated with oysters harvested in the area.
The outbreak has already surpassed the highest number of cases ever recorded by the state for the month of July, according to the state’s Health Department. Distribution details are incomplete but it is known that some of the oysters have gone to Asian and Canadian buyers as well as customers in the United States.
A recent heat wave, coupled with very low tides at mid-day, are likely to blame for the increased rate of illness, which is associated with eating raw or undercooked shellfish, especially oysters that are contaminated with Vibrio.
The extremely low tides are part of an 18.6-year tide cycle, which means there will be more to come for a period of time during the cycle.
Posted in food bourne outbreak, food contamination, Food Hazard, 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 Illness, foodborne outbreak, foodbourne outbreak, outbreak, Vibrio, Vibrio parahaemolyticus
Foodborne outbreak suspected (histamine poisoning) to be caused by frozen yellowfin tuna loins from Spain in Italy
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With an estimated 600 million cases of foodborne illnesses annually, unsafe food is a threat to human health and economies globally. Therefore, ensuring food safety is a public health priority and an essential step to achieving food security. Effective food safety and quality control systems are key not only to safeguarding the health and well-being of people, but also to fostering economic development and improving livelihoods by promoting access to domestic, regional and international markets.
The Food Safety and Quality Unit supports the strengthening of systems of food safety and quality control at national, regional and international levels. This involves:
FAO is a recognized leader in the development of global food safety initiatives and translating these into country level action. The Food Safety and Quality Programme supports an integrated and multidisciplinary approach to food safety management and holistic and feasible “food chain” solutions to specific food safety problems as laid out in FAO’s Strategy for Improving Food Safety Globally. The foundations for this approach are based on science.
FAO’s Food Safety and Quality Unit often works in partnership with national and international bodies and organizations where such partnerships are mutually beneficial and where there is a compatibility of mandate and guiding principles.
Posted in FAO, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety, Food Safety Alert, Foodborne Illness, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research
At least 12 people are sick in Italy with tuna being investigated as the source of their illnesses.
The foodborne outbreak is suspected to have been caused by thawed yellowfin tuna steaks with added water from Italy and raw material from Spain.
In recent days, nine people with symptoms such as such as nausea, vomiting and loss of consciousness or fainting were reported to the Tuscany local health unit (ASL) and admitted to two hospitals before later being discharged.
They all reported consumption of tuna in various forms at two different restaurants in Florence.
Backyard poultry, like chicken and ducks, can carry Salmonella germs even if they look healthy and clean. These germs can easily spread to anything in the areas where they live and roam.
You can get sick from touching your backyard poultry or anything in their environment and then touching your mouth or food, and swallowing Salmonella germs.
Posted in food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, outbreak, Salmonella, Salmonella in Chicken
Listeria monocytogenes (L. monocytogenes) is a widespread opportunistic pathogen that causes the listeriosis foodborne disease. This bacterium has become a common contaminant of handled food, and a relevant public health issue. Here we describe a nosocomial outbreak of listeriosis caused by an ST451 strain of L. monocytogenes involving three cancer and one immunocompromised patients hospitalized in different units from the same hospital during September and October 2020. The epidemiological investigation was conducted using traditional microbiological methodology combined with a whole genome sequencing approach. The source of contamination was identified in the kitchen hospital, where a meat slicer used to prepare patients’ meals was tested positive to the same sequence type (ST) of L. monocytogenes. This is the first report of an outbreak of listeriosis caused by ST451 in Italy. View Full-Text
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