Category Archives: Foodborne Illness

Research – Study Pinpoints Pathogens Causing Biggest Diarrhea Burden in Kids

CIDRAP

While many pathogens cause serious diarrhea in children in developing countries, four stand out as culprits in most of the infections, a finding that could drive new prevention strategies, an international research team reported today.

The group spent 3 years in seven developing countries, collecting health information, lab samples, and outcome data on 3,439 youngsters who had moderate-to-severe diarrhea. They published their findings today in an early online release from The Lancet.

On a global scale each year, diarrheal diseases kill about 800,000 children under age 5, most of them in sub-Saharan Africa and southern Asia, according to the report.

Though interventions such as rotavirus vaccines are starting to have an impact on deaths and disease incidence, scientific data to guide other strategies to curb the diseases are scarce, especially in regions where child deaths are the highest, the group wrote.

To fill the gap, the team focused their analysis on kids under age 5 who did and didn’t have moderate-to-severe diarrhea in selected cities in Bangladesh, Gambia, India, Kenya, Mali, Mozambique, and Pakistan. The study included 13,129 matched controls.

The researchers collected clinical and epidemiologic information, took anthropometric measurements, and took fecal samples to identify pathogens. For each child they made a follow-up home visit 60 days later to assess health status, clinical outcome, and growth measures.

Four pathogens were the most common causes of diarrhea across all sites: rotavirus, Cryptosporidium, enterotoxigenic Escherichia coli (ETEC) producing heat-stable toxin (ST), and Shigella, according to the study.

 

 

USA Research- USDA/FDA Report on Listeria in Retail Deli’s

FDA

The Draft Interagency Risk Assessment –

Listeria monocytogenes in Retail Delicatessens provides a scientific assessment of the risk of foodborne illness associated with consumption of ready-to-eat (RTE) foods commonly prepared and sold in the delicatessen (deli) of a retail food store and examines how that risk may be impacted by changes to common or recommended practices. This quantitative risk assessment (QRA) was conducted collaboratively by the Department of Health and Human Service (DHHS), Food and Drug Administration’s Center for Food Safety and Applied Nutrition (FDA/CFSAN), and United States Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS), in consultation with the DHHS Centers for Disease Control and Prevention (CDC) and input from industry, academic institutions, and consumer advocacy group stakeholders. The White House Food Safety Work Group identified this risk assessment as a priority. It provides information useful to those responsible for implementing policies, programs and practices that target the prevention of listeriosis in the population.

USA – Las Vegas Firefly Restaurant Salmonella Outbreak – 200 Cases – 20 States – UK and Canada

Food Poison JournalSalmonella

According to a report just released by the Southern Nevada Health Department, as of May 5, 2013 at least 196 patrons and 4 employees of Firefly who consumed food and/or drinks at Firefly restaurant during April 21-26, 2013 have been determined to be confirmed or probable cases of Salmonella infection.  From various surveillance data sources, reports of illness from restaurant patrons who normally reside in twenty states:

Arizona, California, Colorado, Hawaii, Illinois, Massachusetts, Minnesota, Mississippi, North Carolina, New Hampshire, Nevada, Ohio, Oklahoma, Oregon, Pennsylvania, South Carolina, Texas, Utah, Washington and two foreign countries (Canada, United Kingdom).

Illness onset dates occurred within the April 22 to May 1, 2013 time frame.  The onset date with the peak number of ill restaurant patrons was April 24, 2013. Because the incubation period for Salmonella is usually 12-36 hours, this might suggest that patrons who ate at Firefly on April 22-23, 2013 had the highest risk of exposure to the pathogen.

According to some there is a call to name this species as Salmonella Firefly – after the restaurant.

Serotyping of the isolates indicated that the outbreak strain was Salmonella (assigned with the antigenic code “I:4,5,12:i:-”.

USA – E.coli O121 Outbreaks Expands

Food Poisoning BulletinEcoli Istock

The E. coli O121 outbreak linked to Farm Rich brand frozen food products has grown again to include 35 people in 19 states. Nine people have been hospitalized in this outbreak, and no deaths have been reported. Two patients have developed hemolytic uremic syndrome (HUS). The outbreak has grown from 32 people since the last update in late April.

USA – Advice “Keep Listeria Out of Your Kitchen”

FDA

If you eat food contaminated with bacteria called Listeria, you could get so sick that you have to be hospitalized. And for certain vulnerable people, the illness could be fatal.

Contaminated food can bring Listeria into the home. Unlike most bacteria, Listeria germs can grow and spread in the refrigerator. So if you unknowingly refrigerate Listeria-contaminated food, the germs not only multiply at the cool temperature, they could contaminate your refrigerator and spread to other foods there, increasing the likelihood that you and your family will become sick.

Those most at risk for listeriosis—the illness caused by Listeria monocytogenes—include pregnant women, older adults and people with compromised immune systems and certain chronic medical conditions (such as HIV/AIDS, cancer, diabetes, kidney disease, and transplant patients). In pregnant women, listeriosis can cause miscarriage, stillbirth, and serious illness or death in newborn babies.

USA – Update Salmonella – Cucumber Outbreak

Food Safety Newscucumber

An outbreak of Salmonella Saintpaul linked to imported cucumbers has sickened at least 81 people in 18 states, according to the U.S. Centers for Disease Control and Prevention.

That’s up from the 78 illnesses CDC reported April 25. The number of patients hospitalized as a result of their infections has risen from 14 to 16 since that time.

The updated number of victims, by state, is as follows: Arizona (11), California (28), Colorado (1), Idaho (2), Illinois (3), Louisiana (1), Massachusetts (1), Maryland (1), Minnesota (9), Nevada (1), New Mexico (2), North Carolina (3), Ohio (3), Oregon (2), South Dakota (2), Texas (6), Virginia (3) and Wisconsin (2).

The first outbreak victim fell ill on January 12 of this year, and the latest known illness onset was April 19. However, health officials note that illnesses with an onset date of April 7 or later may not have been reported yet.

USA – Texas E.coli O157:H7 Outbreak

Food Safety News

Health investigators in Texas’ Brazos County are looking into eight possible infections of E. coli O157:H7 they suspect may be linked to food.

The Brazos County Health Department has confirmed five of the illnesses, and investigators believe another three patients are infected with the same strain of bacteria.

Two related children under the age of five have been hospitalized at Texas Children’s Hospital in Houston for the past week, The Eagle reports. The other six cases are adults and were not hospitalized.

Investigators are still searching for a possible outbreak source, saying that the patients did not eat at the same restaurant.

W.H.O – Report on Campylobacter

WHOCampylobacter

On 9–11 July 2012, the World Health Organization (WHO), in collaboration with the Food and Agriculture Organization of the United Nations (FAO) and the World Organisation for Animal Health (OIE), convened an Expert Consultation on The Global View of Campylobacteriosis, in Utrecht, Netherlands.

The objectives of the Consultation were:

To review the progress made in the past 10 years in understanding and controlling Campylobacteriosis, take note of successful approaches and lessons learned, and identify challenges in controlling Campylobacter from farm to table and in reducing the human health burden and attributable health consequences;

To consider cross-cutting areas, such as food- and waterborne Campylobacteriosis and antimicrobial resistance, taking into account the context of both high-income countries and low- and middleincome countries (LMIC);

To suggest how WHO, FAO and OIE could take action to reduce Campylobacter in the food chain and the burden of foodborne Campylobacteriosis.

USA – Salmonella Sickens 80 – Las Vegas Restaurant

Food Poisoning BulletinSalmonella

The Southern Nevada Health District is investigating a Salmonella outbreak associated with Firefly Tapas Restaurant and Bar at 3900 Paradise Road in Las Vegas. Public health officials believe more than 80 people have been sickened in this outbreak. The health department closed Firefly on April 26, 2013 after reports of illness began coming into the office.

The health department has identified the cause of the outbreak as Salmonella. The symptoms of salmonellosis, the illness associated with a Salmonella infection, include diarrhea, which can be bloody, fever, abdominal cramps, headache, loss of appetite, nausea, and sometimes vomiting. People usually get sick 6 to 72 hours after infection. Investigators do not know what food is the source of the outbreak.

Canada – Whole Salted Fish – Clostridium botulinum

Health Canada

Health Canada is reminding Canadians that the consumption of certain whole salted fish products like fesikh, a traditional dish in the Egyptian community, represents an increased risk of botulism.

The fish used to make these specific salted fish dishes are not gutted before the ripening and salting process. This provides an opportunity for Clostridium botulinum bacteria that may be in the gut of the fish to grow and produce the toxins that cause botulism. These toxins are not eliminated by any smoking or drying of the end product. Refrigeration, freezing, washing, and open air or vacuum packaging will not make the fish safe. This applies to whole fish, fillets or parts.

The most recent botulism outbreak in Canada caused by the consumption of fesikh was in 2012. Internationally, the consumption of ungutted salted fish, including fesikh, has been linked to many cases of botulism.

Food contaminated with Clostridium botulinum toxin may not look or smell spoiled. Symptoms of botulism can include nausea and/or vomiting followed by one or more of: double vision, blurred vision, drooping eyelids, dry mouth, difficulty speaking, difficulty swallowing, weakness, respiratory failure and paralysis. In severe cases, death can occur. Symptoms generally begin 12 to 36 hours after eating a contaminated food, but they can occur as early as six hours or as late as 10 days after eating.