Category Archives: Foodborne Illness

Canada – Beef Burger Meat Recall Salmonella

Posted on April 7, 2012 by | Leave a comment

CIFA

The Canadian Food Inspection Agency (CFIA) and Intercity Packers (East) Ltd are warning the public, distributors and food service establishments not to consume, sell, serve or use the beef burger meat mix described below because the product may be contaminated with Salmonella.

The affected product, Intercity Packers Ltd brand Beef Burger Meat Mix 80/20, is sold in 5 kg cases (each containing 2 x 2.5 kg units) bearing UPC 90066172180172 and lot code 046.  The affected product can be identified by the Establishment number (EST) 503 that appears on the outer cases. The chubs inside the case do not carry any label.

This product has been distributed to public and commercial food establishments in Ontario and Newfoundland and possibly retailers in Newfoundland. Consumers in Newfoundland are advised to check with their store of purchase to determine if they have the affected product.

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Posted in Bacteria, CIFA, Eurofins Laboratories, Food Hygiene, Food Illness, Food Inspections, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Microbiology, Pathogen, Recall, Salmonella

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Bad Bug New Release

Posted on April 6, 2012 by | Leave a comment

FDA

This book is a great source of Microbiology Information and can be downloaded as a 264 page PDF.

The second edition of the Bad Bug Book3, published by the Center for Food Safety and Applied Nutrition, of the Food and Drug Administration (FDA), U.S. Department of Health and Human Services, provides current information about the major known agents that cause foodborne illness. The information provided in this handbook is abbreviated and general in nature, and is intended for practical use. It is not intended to be a comprehensive scientific or clinical reference. Each chapter in this book is about a pathogen – a bacterium, virus, or parasite – or a natural toxin that can contaminate food and cause illness. The book contains scientific and technical information about the major pathogens that cause these kinds of illnesses. A separate “consumer box” in each chapter provides non-technical information, in everyday language. The boxes describe plainly what can make you sick and, more important, how to prevent it.

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Posted in Bacteria, Campylobacter, Clostridium botulinum, Clostridium perfringens, Cryptosporidium, E.coli, E.coli O104, E.coli O157, E.coli O26, EHEC, Enterobacteriaceae, Eurofins Laboratories, FDA, Food Illness, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, Legionella, Listeria, Listeria monocytogenes, Microbiology, MRSA, Pathogen, Research, Salmonella, Shigella, Staphylococcus aureus, STEC

Canada – Recall – Salmonella – Tahina

Posted on April 6, 2012 by | Leave a comment

CIFA

The Canadian Food Inspection Agency (CFIA) is warning the public not to consume the Ayyam Zaman brand Extra Fine Tahina described below because the product may be contaminated with Salmonella.

The affected product, Ayyam Zaman brand Extra Fine Tahina, is sold in 400 g packages bearing UPC 6 217000 429807 and a code starting with “EXP 10/08”.

This product is known to have been distributed in Ontario and may have been distributed in other provinces as well.

There have been no reported illnesses associated with the consumption of this product.

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Posted in Bacteria, CIFA, Eurofins Laboratories, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Microbiology, Pathogen, Recall, Salmonella

Easter Food Safety Risks

Posted on April 5, 2012 by | Leave a comment

Firstly Happy Easter to everyone and I hope that all of you have a good break with the family.

I came across this Easter safety poster through BITES

Food Safety Infosheet Highlights:
– Hand washing after handling animals, even cute ones, reduces risk of illness.  Children can get sick by touching birds and then putting their hands directly in their mouths or touching food.
– Eggs can carry Salmonella and need to be cooked to 145°F for 15 seconds to reduce risk, or until the yolk sets.
– Raw shell eggs should be stored in the refrigerator held at  or below 45°F.
– Use pasteurized eggs as a replacement in raw egg dishes to reduce risks.

Poster

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Posted in Bacteria, Food Hygiene, Food Illness, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, MRSA, Pathogen, Salmonella

Aussie – Kids – Egg Safety Campaign – Iphone/Ipad App

Posted on April 5, 2012 by | Leave a comment

Food NSW       Egg Game App Link 

Minister for Primary Industries, Katrina Hodgkinson today officially launched a new egg food safety app developed by the NSW Government which will heighten awareness around the safest eggs to eat.

While touring the Sydney Royal Easter Show, Ms Hodgkinson stopped into the NSW Food Authority’s Big Egg Show stand in the Woolworths Fresh Food Dome to launch and play the “Good Glen and the Bad Eggs” app.

“Most shell eggs in Australia are clean and free from bacteria but sometimes harmful bugs can be found on the egg if it’s dirty or get inside if it’s cracked. Keeping eggs in the fridge also minimises the risk of bacteria like Salmonella growing.

NSW Egg Safety Link

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Posted in Bacteria, Eurofins Laboratories, Food Hygiene, Food Safety, Food Testing, Foodborne Illness, Microbiology, Pathogen, Salmonella

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Ritual Slaughtering an Issue?

Posted on April 5, 2012 by | Leave a comment

Global Meat News

French far-right presidential candidate Marine Le Pen has declared that the rise in Campylobacter and E.coli cases in Europe was “directly related” to an alleged increase in ritual slaughterings, which she called a “sanitary bomb”.

 

 

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Posted in Bacteria, Campylobacter, E.coli, E.coli O157, EHEC, Food Illness, Food Poisoning, Food Testing, Foodborne Illness, Microbiology

America’s 10 Deadliest Outbreaks Revised

Posted on April 5, 2012 by | Leave a comment

Food Safety News

The list of the 10 most deadly outbreaks of food- and waterborne illness in U.S. history, previously published by Food Safety News, has been revised for a presentation in Sacramento to the California Environmental Health Association.
 
Added to the list is a 1903 outbreak of typhoid fever in Ithaca, NY, which caused 82 deaths, among them 29 Cornell University students. 
 
The addition of the Ithaca typhoid fever outbreak to the most-deadly ranks drops from the list the 2006 E. coli O157:H7 outbreak involving bagged spinach grown at Paicines Ranch in San Benito County, California.  There were five fatalities in that outbreak, in which about 200 people became ill after eating bagged spinach.
 
The only other revision in the list involves the 1919 botulism outbreak caused by canned ripe olives, previously reported as being responsible for killing 15. The death toll was actually 19.
 
With the revisions, the nation’s deadliest foodborne outbreaks have taken the lives of 423 people, with 232 of those succumbing to typhoid fever. The other deaths were due to Listeria (93), Streptococcus (70), botulism (19) and Salmonella Typhimurium (9).
 

 

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Posted in Bacteria, Food Illness, Food Inspections, Food Poisoning, Food Safety, Foodborne Illness, Microbiology, outbreak, Pathogen

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Canada Recalls – Cryptosporidium Fresh Parsley – Salmonella Sunflower Seeds

Posted on April 5, 2012 by | Leave a comment

CIFA – Cryptosporidium

The Canadian Food Inspection Agency (CFIA) is warning the public not to consume Boskovich brand fresh Parsley described below. The affected product may contain Cryptosporidium.

The affected product was sold only on March 19, 2012 from one store, Canada Safeway, 124 Primrose Dr., Lawson Heights Mall, Saskatoon, Saskatchewan. The product was sold in bunches enclosed with a band indicating the Boskovich brand and Product of USA.

There have been no reported illnesses associated with the consumption of this product.

CIFA – Salmonella

The public warning issued on March 30, 2012has been expanded to include additional product information.

The Canadian Food Inspection Agency (CFIA) and Mumm’s Sprouting Seeds Ltd. are warning the public not to consume the Mumm’s brand Sprouting Seeds described below because these products may be contaminated with Salmonella.

The following Mumm’s brand products are affected by this expanded recall:

Product Size UPC Lot #
Sprouting Seeds
Display Pack		 Contains one 75g sunflower pack 7 73295 11293 1 4DPSM13
Sprouting Seeds
Best Sellers		 Contains two 75g sunflower packs 7 73295 11290 0 1BSSM21

These products are known to have been distributed in British Columbia, Saskatchewan and New Brunswick and may have been distributed nationally.

There have been no reported illnesses associated with the consumption of these products.

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Posted in Bacteria, CIFA, Cryptosporidium, Food Hygiene, Food Inspections, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Microbiology, Pathogen, Salmonella

US – Salmonella Bareilly Outbreak – Spicy Tuna Sushi

Posted on April 4, 2012 by | Leave a comment

MarlerClark

Sushi is the likely source of a Salmonella outbreak, with spicy tuna roll sushi closely associated with Salmonella illnesses.

A Salmonella serotype Bareilly outbreak has caused at least 90 cases of Salmonella in residents of 19 states and the District of Columbia.  At least 7 people have been hospitalised.

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Posted in Bacteria, Eurofins Laboratories, Food Hygiene, Food Illness, Food Inspections, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Microbiology, outbreak, Pathogen, Salmonella

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Australia – Northern Territories – Increase in Cryptosporidium

Posted on April 4, 2012 by | Leave a comment

AFN 

A notable rise in the number of cases of the stomach bug Cryptosporidium in the Northern Territory has prompted the Government of the Northern Territory to urge Territorians to practice good hygiene and food safety practices.

“Cryptosporidiosis, or “crypto”, is a disease caused by the parasite Cryptosporidium parvum. It can be spread by ingesting food or water that has been contaminated by people infected by the parasite.

According to the Northern Territory Government, 114 cases have been reported so far this year.

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Posted in Cryptosporidium, Eurofins Laboratories, Food Illness, Food Inspections, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Microbiology, outbreak, Parasite, Pathogen, Water