Category Archives: Foodborne Illness

USA – Man Dead After Eating Raw Oyster at Seafood Restaurant in Dania Beach: Vibrio

Posted on August 17, 2022 by | Leave a comment

NBC Miami

A man is dead after contracting a bacterial infection from eating a raw oyster at the Rustic Inn Crabhouse in Dania Beach, according to the Sun Sentinel.

His death was traced to the bacteria, Vibrio, which is typically found in raw or undercooked seafood, like oysters.

According to the Sun Sentinel, the manager of the Rustic Inn, Gary Oreal, said the man who died was a former employee who had dined there earlier this month when the restaurant served as many as 100 dozen oysters. He was the only person who became sick.

“He had that one in a billion that was bad,” Oreal told the Sun Sentinel. “I feel horrible.”

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Illness, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Poisoning Death, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin, Foodborne Illness, Foodborne Illness Death, Illness, Poisoning, Vibrio

USA – Mystery Wood County E. coli Outbreak sickens 16 with 6 hospitalized

Posted on August 16, 2022 by | Leave a comment

Food Poison Journal

According to 24 News, 16 people in Wood County have come down with E. coli in the past week, prompting the health department to begin investigating. From 2016 to 2020 the county only saw 27 cases altogether.

“Even a case or two is something we want to identify and respond to quickly so that if it is, in fact, something that could spread to others we have a chance to stop it,” said Benjamin Robison, the health commissioner for the Wood County Health Department.

Those who have fallen ill range from ages 13 to 60 years old and those who contract the virus can experience different levels of sickness and gastrointestinal symptoms.

The Wood County Health Department has sent lab samples to the Ohio Department of Health to learn whether or not the illnesses are connected. Results, and more information, are expected early next week.

“We are doing a comprehensive investigation to understand what the cause of this was. Until we know whether these diseases are being caused by the same strain, we really have to wait to understand what our next steps are going to be,” Robison said.

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Posted in Decontamination Microbial, E.coli, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology Blog, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak

USA – Mystery Ottawa County E. coli outbreak now reports 12 with two hospitalized with Kidney complications

Posted on August 16, 2022 by | Leave a comment

Food Poison Journal

Wood TV 8 reports that the Ottawa County Health Department is warning about an E. coli outbreak in the community.

As of Friday, there are 12 shiga toxin E. coli cases in Ottawa County, the health department said.

The shiga toxin producing E. coli is often associated with foodborne outbreaks. Symptoms include diarrhea, severe stomach cramps, vomiting and a low-grade fever.

“It’s a bacteria that can have some serious complications in some folks, particularly kids,” said Derel Glashower of the Ottawa County Health Department.

Five of the 12 infected individuals in the county have been hospitalized — two of them are children. Glashower said two have serious kidney complications.

The big concern is the significant number of E. coli infections that the county is seeing this year. Glashower said that on average, the county sees two to three cases each August.

The health department said it is working to see if there are any common denominators in the cases.

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Posted in E.coli, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology Blog, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak

Denmark – Health and Economic Burden of Seven Foodborne Diseases in Denmark, 2019

Posted on August 15, 2022 by | Leave a comment

Mary Anne Liebert

We ranked seven foodborne pathogens in Denmark on the basis of their health and economic impact on society in 2019. We estimated burden of disease of infections with Campylobacter spp., Salmonella spp., Shiga toxin-producing Escherichia coli (STEC), Yersinia enterocolitica, Listeria monocytogenes, norovirus, and hepatitis A virus in terms of incidence, mortality, disability-adjusted life years (DALY), and economic burden in terms of direct and indirect health costs. These seven pathogens accounted for 268,372 cases, 98 deaths, and 3121 DALYs, and led to a total expenditure of 434 million Euro in 1 year in a country with 5.8 million citizens. Foodborne infections by Campylobacter, Salmonella, and norovirus caused the most DALYs, whereas Campylobacter, and norovirus and STEC had the higher costs. A combination of disease burden and cost of illness estimates is useful to inform policymaking and establish food safety priorities at the national level.

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Posted in Campylobacter, campylobacter coli, Campylobacter jejuni, Death, food bourne outbreak, food death, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning Death, Food Virus Death, Foodborne Illness, Foodborne Illness Death, foodborne outbreak, foodbourne outbreak, Illness, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Norovirus, outbreak, Research, Salmonella, STEC, STEC E.coli, Yersinia, yersinia enterocolitica

Research – An 11-Year Analysis of Bacterial Foodborne Disease Outbreaks in Zhejiang Province, China

Posted on August 13, 2022 by | Leave a comment

MDPI

Background: Foodborne diseases are a growing public health problem and contribute significantly to the global burden of disease and mortality. Bacteria are the most common foodborne pathogens. We aimed to explore characteristics of bacterial foodborne disease outbreaks (FBDOs) in Zhejiang Province and to provide data support for foodborne disease prevention and control. Methods: Descriptive statistical methods were used to analyze the data reported by centers for disease control (CDCs) at all levels in Zhejiang Province through Foodborne Disease Outbreaks Surveillance System (FDOSS) during 2010–2020. Results: CDCs in Zhejiang Province reported 517 bacterial FBDOs in 11 years, resulting in 7031 cases, 911 hospitalizations, and 3 deaths. Vibrio parahaemolyticus had the highest number of outbreaks, accounting for 58.41% of the total bacterial outbreaks, followed by Salmonella (18.38%). In all settings, restaurants (37.14%), staff canteens (11.99%), and households (11.80%) were responsible for the large number of outbreaks. Aquatic products (42.08%), meat and meat products (23.56%), cereals (10.81%), and flour products (9.27%) were the most common single foods reported. Further analysis showed that the settings and food vehicles of outbreaks caused by different pathogens were different. Conclusions: Bacterial outbreaks are the most common type of FBDOs in Zhejiang Province. By analyzing the epidemiological characteristics of common pathogenic bacteria, we can identify the etiology, food, and setting that the government needs to focus on, and issue relevant targeted policies to reduce the number of FBDOs. View Full-Text

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, foodborne disease, Foodborne Illness, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Research, Salmonella

Norway – Outbreak of Salmonella in Norway probably linked to watermelon

Posted on August 12, 2022 by | Leave a comment

Matportalen

The Institute of Public Health has discovered a national outbreak caused by the gastrointestinal bacterium monophasic Salmonella Typhimurium. So far, infection has been detected in 18 people. The Norwegian Food Safety Authority cooperates with the Norwegian Institute of Public Health and the Norwegian Veterinary Institute on the outbreak. The Norwegian Food Safety Authority is now working to trace the relevant watermelons.

– We consider it highly unlikely that melons associated with the outbreak are still on the market, says senior adviser Catherine Signe Svindland at the Norwegian Food Safety Authority.

According to the Norwegian Institute of Public Health, all 13 people who have been interviewed so far have eaten watermelon in the last few days before they fell ill. Most of the people fell ill in the period from the end of June to the middle of July 2022 and whole watermelon has a shelf life of 3-4 weeks.

– Melon grows on the ground in countries with a warm climate. There have previously been many outbreaks of salmonella from various types of melon. Bacteria grow very well in the melon flesh because melon has a neutral PH compared to other fruits, a lot of sugar and a high water content. If there is a wound through the skin, bacteria can enter the pulp, grow and become very numerous. Bacteria can also enter the pulp from the skin when you split the melon. If you buy ready-cut melon, feel free to ask the shop about their routines, says senior advisor Catherine Signe Svindland at the Norwegian Food Safety Authority.

The Norwegian Food Safety Authority has the following advice on safe handling of melons:

  • Do not use melons with damage to the skin that goes into the pulp.
  • Wash the melon well and dry it with paper before cutting it into pieces.
  • Wash your hands and equipment thoroughly with soap and water after handling melon.
  • Sliced ​​melon should be kept cool.

Read more at the Institute of Public Health: Outbreak of Salmonella in Norway probably linked to watermelon (fhi.no)

Read more at the Veterinary Institute: Outbreak of salmonella probably linked to watermelon (vetinst.no)

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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 recall, Food Safety, Food Safety Alert, Food Safety Management, food safety training, Food Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak, Salmonella

USA – FDA Core Investigation Table Update

Posted on August 11, 2022 by | Leave a comment

FDA

What’s New

  • For the outbreak of Cyclospora in an unidentified food (ref # 1084) the total case count has increased from 60 to 77.
Date
Posted		 Ref Pathogen or
Cause of Illness
 Product(s)
Linked to
Illnesses
(if any)		 Total
Case Count		 Status
8/3/

2022

 1080 Cyclospora Not Yet Identified 6 Active
7/27/

2022

 1084 Cyclospora Not Yet Identified 77 Active
6/29/

2022

 1076 Not Yet Identified Frozen Food See Outbreak
Advisory		 Active
6/22/

2022

 1075 Salmonella
Braenderup		 Not Yet Identified 74 Active
6/22/

2022

 1072 Salmonella
Paratyphi B var. L(+) tartrate+		 Not Identified 14 Closed
6/15/

2022

 1070 Listeria
monocytogenes		 Not Identified 12 Closed
6/8/

2022

 1068 E. coli
O157:H7		 Not Identified 10 Closed
6/1/

2022

 1066 Hepatitis A Virus Strawberries See Outbreak
Advisory		 Active
5/25/

2022

 1067 Salmonella 
Senftenberg		 Peanut Butter See Outbreak Advisory Closed
4/20/

2022

 1064 Not Yet
Identified		 Dry Cereal 558 adverse
event reports		 Active
4/13/

2022

 1057 Listeria
monocytogenes		 Ice Cream See Outbreak Advisory Active
3/30/

2022

 1060 None
Identified		 Meal Replacement
Drink		 6 adverse
event reports		 Closed
3/16/

2022

 1055 Salmonella
Saintpaul		 Not Identified 60 Closed
2/17/

2022

 1056 Cronobacter
sakazakii		 Powdered
Infant
Formula		 See
Advisory		 Active (IMG)
2/9/

2022

 1040 Listeria
monocytogenes		 Not Identified 20 Closed
2/2/

2022

 1054 Enteroinvasive
E. coli
O143:H26		 Not
Identified		 16 Closed
1/10/

2022

 1050 E. coli
O121:H19		 Romaine 4 Closed

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Posted in Cronobacter sakazakii, Cyclospora, Cyclosporiasis, E.coli O121, E.coli O157, E.coli O157:H7, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, Foodborne Illness Death, foodborne outbreak, foodbourne outbreak, Hepatitis A, Illness, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, O143:H26, outbreak, Salmonella

Hong Kong – CHP investigates two suspected food poisoning clusters

Posted on August 11, 2022 by | Leave a comment

CHP

The Centre for Health Protection (CHP) of the Department of Health is today (August 8) investigating two suspected food poisoning clusters affecting 18 persons, and reminded the public to maintain personal, food and environmental hygiene to prevent food-borne diseases.

The first cluster involved four males and four females, aged seven to 44, who developed abdominal pain, nausea, vomiting, diarrhoea and fever about 4.5 to 28.5 hours after consuming takeaway food purchased from a restaurant in Sai Kung on July 30.

The second cluster involved six males and four females, aged five to 71, who developed similar symptoms about 8.5 to 36.5 hours after consuming takeaway food provided by the same restaurant on the same day.

Seven of the affected persons sought medical advice and one of whom required hospitalisation. All of them are in stable condition.

To prevent food-borne diseases, members of the public are reminded to maintain personal, food and environmental hygiene at all times. When dining out:

  • Patronise only reliable and licensed restaurants;
  • Avoid eating raw seafood;
  • Be a discerning consumer in choosing cold dishes, including sashimi, sushi and raw oysters, at a buffet;
  • Ensure food is thoroughly cooked before eating during a hot pot or barbecue meal;
  • Handle raw and cooked foods carefully and separate them completely during the cooking process;
  • Use two sets of chopsticks and utensils to handle raw and cooked food;
  • Do not patronise illegal food hawkers;
  • Drink boiled water;
  • Do not try to use salt, vinegar, wine and wasabi to kill bacteria as they are not effective; and
  • Always wash hands before eating and after going to the toilet.

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Posted in Decontamination Microbial, 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, Microbiology Investigations, Microbiology Risk, outbreak

Hong Kong – 18 people with suspected food poisoning after eating at Sai Kung restaurant

Posted on August 11, 2022 by | Leave a comment

Hong Kong Buzz

The Centre for Health Protection has announced that it is investigating two suspected food poisoning cases involving a total of 18 people. On 30 July they all experienced abdominal pain after eating takeaway food purchased from Juyouzhan Restaurant 聚友棧, G/F, No. 1, Sai Kung Main Street, Sai Kung including curry fish balls, pork skin and fried siu mai. Symptoms included nausea, vomiting, diarrhoea and fever, and seven people sought medical attention, with one admitted to hospital. All are now in stable condition.

One case involved four males and four females, aged between 7 and 44; another case involved six males and 5 females, aged between 5 and 71.

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Posted in Decontamination Microbial, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Foodborne Illness, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Poisoning

Japan – 14 children in Japan sent to hospital in suspected mass food poisoning

Posted on August 11, 2022 by | Leave a comment

Mainichi

Fourteen members of a children’s club were taken to hospital on Aug. 9 during a visit to a swimming pool in Sammu, Chiba Prefecture, in a suspected case of mass food poisoning.

Chiba Prefectural Police’s Sammu Police Station explained that about 50 children were on the children’s club visit to Hasunuma Water Garden in the city. At least 19 members began to complain that they felt sick about an hour after they ate lunch at around noon. They had eaten rice balls that had been made that morning. The rice balls were apparently not chilled after being made, leading police to suspect food poisoning.

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Posted in Bacterial Toxin, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Food Toxin, Foodborne Illness, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Poisoning, Toxin