Posted in food bourne outbreak, food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, outbreak, Research
On February 20, 2019, PulseNet, the molecular subtyping network for foodborne disease surveillance, identified six Shiga toxin–producing Escherichia coli (STEC) O26:H11 infections with the same pulsed-field gel electrophoresis (PFGE) pattern combination. This PFGE pattern combination matched that of infections from a July 2018 outbreak that was associated with ground beef. In response, CDC initiated an investigation with federal, state, and local partners to identify the outbreak source and implement prevention measures.
CDC defined a case as STEC O26 infection with an isolate matching the outbreak strain by PFGE or related by core genome multilocus sequence typing scheme (cgMLST), with dates of illness onset during December 11, 2018–May 21, 2019. Investigators initially hypothesized that ground beef was the outbreak cause because of the PFGE match to the July 2018 outbreak and because in early interviews, patients commonly reported eating ground beef and leafy greens. Investigators used cgMLST to compare the genetic sequences of isolates from both outbreaks and determined that they fell into separate genetic clades (differing by 6–11 alleles), suggesting that something other than ground beef caused the illness in 2019. CDC noted that one patient consumed raw cookie dough and that most patients were young adult females, similar to demographic distributions of past flour-associated STEC outbreaks (1–3). Investigators developed a supplemental questionnaire focusing on beef, leafy greens, and flour exposures.
Twenty-one cases were reported from nine states (Figure). The median age of patients was 24 years (range = 7–86 years); 71% were female. Three patients were hospitalized, and none died. Among 13 patients asked about flour exposures, six reported eating, licking, or tasting raw homemade dough or batter during the week before illness onset. Three patients reported eating raw dough or batter made with the same grocery store brand of all-purpose flour, including a patient who reported eating raw dough at a bakery in Rhode Island. Overall, of 18 patients with store information, 11 reported shopping at this same grocery store chain.
The Rhode Island Department of Health visited the bakery reported by the patient and collected flour for testing. On May 21, 2019, testing identified STEC O26 from an intact bag of all-purpose flour, which was the same grocery store brand reported by other patients. PulseNet confirmed that the STEC O26 isolated from the flour was highly related to clinical isolates using cgMLST (0–1 alleles). Product distribution records collected by the Food and Drug Administration indicated that the store brand flour purchased by six patients in three states was produced in a single milling facility in Buffalo, New York. Based on results of the investigation, the store chain recalled all lots of product from its retail locations in 11 states. The milling company also recalled all lots of this product and several other lots of flour produced in that facility, resulting in the recall of additional brands and products distributed to multiple states.
Flour is increasingly recognized as a cause of STEC outbreaks (1–5). Raw flour is not a ready-to-eat product, and this outbreak highlights the continuing risk for illness associated with consumption of flour and raw dough or batter. The investigation was aided by considering demographic information early in the investigation because these characteristics were similar to those in past flour-associated outbreaks (1–3). These similarities, coupled with the discriminatory power of cgMLST, helped to guide the consideration of alternative hypotheses regarding the outbreak source and the successful identification of flour as the cause of this outbreak.
Posted in E.coli O26, food bourne outbreak, food contamination, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, foodborne outbreak, foodbourne outbreak, outbreak, Research, STEC, STEC E.coli
Officials from Poland and the United Kingdom have met virtually to discuss the safety of Polish poultry meat after it was linked to several outbreaks.
Grzegorz Puda, Polish minister of Agriculture and Forestry, spoke remotely this past week with George Eustice, secretary of state for Environment, Food and Rural Affairs.
Puda said he had taken direct charge of the issue of Salmonella in Polish poultry meat.
“Despite the difficult pandemic situation, Poland will take all measures to minimize and eliminate the UK’s concerns about the quality and safety of Polish poultry,” he said.
“Poland is ready to cooperate with the UK on sequencing of the Salmonella genome in poultry products.”
Posted in food bourne outbreak, food contamination, food death, 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 Testing, foodborne outbreak, foodbourne outbreak, outbreak, Salmonella, Salmonella in Chicken, Salmonella Poland
Jule’s Foods of Carlsbad, CA is voluntarily recalling all Jule’s Foods products, because the product was potentially contaminated with Salmonella.
Products include:
Jule’s Cashew Brie (Classic)
UPC: 860388001507 – all expiration dates
Jule’s Truffle Cashew Brie
UPC: 860388001514 – all expiration dates
Jule’s Black Garlic Cashew Brie
UPC: 860388001552 – all expiration dates
Jule’s Artichoke Spinach Dip
UPC: 860388001569 – all expiration dates
Jule’s Vegan Ranch Dressing
UPC: 860388001521 – all expiration dates
To date, FDA has preliminary confirmation of Salmonella in brie products containing cashews.We are working with the FDA to isolate the source of the pathogen in samples which were collected by the California Department of Public Health. Jule’s Foods is issuing this recall in connection with a Salmonella outbreak under investigation by the FDA and CDC.
Products were distributed to primarily independently owned grocery stores in Arkansas, California, Colorado, Connecticut, Florida, Louisiana, Maryland, Minnesota, Nevada New York, New Jersey, Ohio, Oregon, Pennsylvania, Rhode Island, Tennessee, Texas as well as direct to consumer. Jule’s Foods Brie products are 6 ounces and wrapped in white cheese paper. A full list of stores is available at www.JulesFoods.netExternal Link Disclaimer.
Consumption of food contaminated with Salmonella can cause salmonellosis. The most common symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating a contaminated product. Most people recover without treatment. In rare circumstances, infection can produce more severe illness and require hospitalization. Older adults, infants, and persons with weakened immune systems are more likely to develop a severe illness. Individuals concerned about an illness should contact their health care provider.
Production of these products has been suspended while the FDA and the company continue their investigation as to the source of the problem.
Please do not consume the product and immediately dispose of the product or return to the place of purchase for a full refund.
Consumers with questions may contact the company via email at jules@julesveganfoods.com or telephone at (310) 980-4697 between 9 a.m. – 5 p.m. PDT.
Posted in FDA, food bourne outbreak, food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, foodborne outbreak, foodbourne outbreak, outbreak, Salmonella
The FDA, along with CDC and state and local partners are investigating a multistate outbreak of Salmonella Duisburg infections linked to the consumption of Jule’s Cashew Brie, a vegan, or plant-based cheese alternative. The firm, Jule’s Foods of Carlsbad, California, is conducting a voluntary recall of all varieties of Jule’s Foods products.
CDC identified an outbreak of five Salmonella Duisburg illnesses, which is considered a rare Salmonella serotype. All samples taken from ill patients are highly related according to Whole Genome Sequencing (WGS) analysis, or DNA fingerprinting of the pathogen. Of the five people interviewed, three (60%) reported eating Jule’s Truffle Cashew Brie– the only common product identified.
California Department of Public Health and Tennessee Department of Health state investigators collected samples of Jule’s Cashew Brie (including Cashew Brie (Classic), Truffle Cashew Brie, and Black Garlic Cashew Brie) from various retail locations. Preliminary results indicated that the Jule’s Cashew Brie products collected and analyzed in California may have been contaminated with Salmonella. Additional analysis subsequently confirmed the presence of Salmonella and additional analysis is ongoing to determine if the type of Salmonella found in these products matches the outbreak strain.
Based on these preliminary sample results, on April 21, 2021, the firm agreed to voluntarily recall all Jule’s Cashew Brie products. These tested products were sold on the firm’s website and in select retail locations. Additional distribution information is included in the firm’s recall announcement and below. Additionally, as a precaution the firm is also recalling its plant-based dairy alternative Jule’s Spinach Artichoke Dip and Jule’s Vegan Ranch Dressing. These products were sold directly to customers via the internet.
On April 21, 2021, FDA investigators and California Department of Public Health state inspectors arrived at the firm to conduct an inspection and collect additional product and environmental samples. The FDA investigation is ongoing to determine the source of contamination. Additional information will be provided as it becomes available.
Consumers, restaurants, and retailers should not eat, sell, or serve recalled Jule’s Foods products. Consumers should throw away recalled Jule’s Foods products or return to the place of purchase for a refund.
FDA recommends that anyone who received or suspects having received recalled Jule’s brand products use extra vigilance in cleaning and sanitizing any surfaces and containers that may have come in contact with the products to reduce the risk of cross-contamination. This includes cutting boards, slicers, countertops, refrigerators, and storage bins.
Total Illnesses: 5
Hospitalizations: 2
Deaths: 0
Last Illness Onset: February 27, 2021
States with Cases: CA (2), FL (1), TN (2)
Product Distribution*: Arkansas, California, Colorado, Connecticut, Florida, Louisiana, Maryland, Minnesota, Nevada, New York, New Jersey, Ohio, Oregon, Pennsylvania, Rhode Island, Tennessee, Texas
*Distribution has been confirmed for states listed, but product could have been distributed further, reaching additional states
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 recall, Food Safety, Food Safety Alert, foodborne outbreak, foodbourne outbreak, outbreak, Salmonella, Uncategorized
This notice has been updated to reflect that the outbreak appears to be over and the investigation is winding down. Although the outbreak appears to be over, Canadians are advised to always follow safe food-handling tips if you are buying, cleaning, chilling, cooking and storing any type of eggs or egg-based foods.
In total, 70 laboratory-confirmed cases of Salmonella Enteritidis illness were reported in: Newfoundland and Labrador (27), and Nova Scotia (43). Individuals became sick between late October 2020 and mid-March 2021. Nineteen individuals were hospitalized. No deaths were reported. Individuals who became ill were between 2 and 98 years of age. The majority of cases (71%) were female.
Between October and December 2020, CFIA issued food recall warnings for a variety of eggs distributed in Nova Scotia, and Newfoundland and Labrador. Some individuals who became sick in this outbreak reported exposure to recalled eggs; however, there were a number of ill individuals that did not.
Posted in food bourne outbreak, food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, outbreak, Salmonella, Salmonella in Eggs
Jule’s Foods of Carlsbad, CA is voluntarily recalling all Jule’s Foods products, because the product was potentially contaminated with Salmonella.
Products include:
Jule’s Cashew Brie (Classic)
UPC: 860388001507 – all expiration dates
Jule’s Truffle Cashew Brie
UPC: 860388001514 – all expiration dates
Jule’s Black Garlic Cashew Brie
UPC: 860388001552 – all expiration dates
Jule’s Artichoke Spinach Dip
UPC: 860388001569 – all expiration dates
Jule’s Vegan Ranch Dressing
UPC: 860388001521 – all expiration dates
To date, FDA has preliminary confirmation of Salmonella in brie products containing cashews. We are working with the FDA to isolate the source of the pathogen in samples which were collected by the California Department of Public Health. Jule’s Foods is issuing this recall in connection with a Salmonella outbreak under investigation by the FDA and CDC.
Products were distributed to primarily independently owned grocery stores in Arkansas, California, Colorado, Connecticut, Florida, Louisiana, Maryland, Minnesota, Nevada New York, New Jersey, Ohio, Oregon, Pennsylvania, Rhode Island, Tennessee, Texas as well as direct to consumer. Jule’s Foods Brie products are 6 ounces and wrapped in white cheese paper. A full list of stores is available at www.JulesFoods.net
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 recall, Food Safety, Food Safety Alert, foodborne outbreak, foodbourne outbreak, outbreak, Salmonella
SINGAPORE: Kin Hoi has been directed to suspend its food business operations with effect from Tuesday (Apr 20) until further notice after 15 cases of gastroenteritis were linked with the stall, the Ministry of Health (MOH) and the Singapore Food Agency (SFA) said on Wednesday.
Fifteen people reported gastroenteritis symptoms between Mar 28 and Apr 15 after consuming food prepared by Kin Hoi, and MOH and SFA were notified of the most recent case on Apr 19.
One person was hospitalised, but has since been discharged. MOH and SFA are investigating the incident.
Kin Hoi’s stall is located at 6 Holland Close and it also offers food delivery. The eatery, which is registered under the name Meetup @ 352, specialises in Thai-style seafood items such as cockles and grilled prawns.
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, foodborne outbreak, foodbourne outbreak, outbreak
A possible Illinois outbreak may be associated with a Jimmy John’s restaurant, according to a piece in The Pantagraph, Many of those sickened were student athletes who go to school at Illinois State University (ISU). The first reports of illnesses were received by the McLean County Health Department (MCHD) on April 7, 2021
One Jimmy John’s restaurant, located at 203 West Market Street in Bloomington, Illinois, was temporarily closed, but no official is stating that there is any connection between that facility and any illnesses. There are five Jimmy John’s locations in the area.
According to iwaspoisoned.com, public officials are investigating “multiple reports” of illness in that county. The MCHD Communicable Disease Division is trying to discover the exact cause of the illnesses. They did not reveal any information about any particular food they are looking for, or whether any patients have been hospitalized.
Leafy greens contaminated with Shiga toxin-producing Escherichia coli (STEC) have continued to cause foodborne illness outbreaks in recent years and present a threat to public health. An important component of foodborne illness outbreak investigations is determining the source of the outbreak vehicle through traceback investigations. The Food and Drug Administration is home to traceback investigation experts that employ a standardized process to initiate, execute, and interpret the results of traceback investigations in collaboration with the Centers for Disease Control and Prevention and state and local partners. Traceback investigations of three outbreaks of STEC infections linked to romaine lettuce in 2018 and 2019 were examined to demonstrate challenges, limitations, and opportunities for improvement. The three outbreaks resulted in a total of 474 illnesses, 215 hospitalizations, and five deaths. These illnesses were linked to the consumption of romaine lettuce from three distinct growing regions in Arizona and California. Some of the challenges encountered included the time it took to initiate a traceback, limited product-identifying information throughout the supply chain, lack of interoperability in record keeping systems, and co-mingling of product from multiple suppliers. These challenges led to time delays in the identification of the farm source of the leafy greens and the inability to identify the root cause of contamination. Implementation of technology enabled traceability systems, testing of these systems, and future regulations to incentivize adoption of traceability systems are some of the initiatives that will help address these challenges by improving traceback investigations and ultimately preventing foodborne illnesses and future outbreaks from occurring.
Posted in E.coli O157, E.coli O157:H7, food bourne outbreak, food contamination, food death, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Pathogen, Food Poisoning, Food Poisoning Death, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, foodborne outbreak, foodbourne outbreak, outbreak, Research, STEC, STEC E.coli
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