A food poisoning outbreak has affected 82 people, 14 of whom are now in hospital.
The Ministry of Health (MOH) and the Singapore Food Agency (SFA) said the 82 people reported gastroenteritis symptoms after eating food prepared by Chilli Api Catering between March 10 and 12.
The catering company in Bedok North Street 5, Shimei East Kitchen, has been suspended by the SFA until further notice, they said in a statement last night.
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| Summary | |
|---|---|
| Category 1: | For Action |
| Alert Notification: | 2021.20 update 2 |
| Product: | The Original SFC Chicken Poppets, pack size: 190g |
| Batch Code: | All best before dates up to, and including, 30.06.2022 |
| Country Of Origin: | United Kingdom |
Further to the FSAI’s food alert 2021.20, and 2021.20 update 1, SFC is extending the recall of its Chicken Poppets to all batches with best before dates up to, and including, 30 June 2022, due to the detection of Salmonella. Point-of-sale recall notices will be displayed in Tesco stores.
People infected with Salmonella typically develop symptoms between 12 and 36 hours after infection, but this can range between 6 and 72 hours. The most common symptom is diarrhoea, which can sometimes be bloody. Other symptoms may include fever, headache and abdominal cramps. The illness usually lasts 4 to 7 days. Diarrhoea can occasionally be severe enough to require hospital admission. The elderly, infants, and those with impaired immune systems are more likely to have a severe illness.
Consumers are advised not to eat the implicated batches.
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An investigation is underway after some residents, including children in a kindergarten in Ji’nan, East China’s Shandong Province, contracted the norovirus, according to the local authorities.
On March 11, some members of a residential community in Ji’nan, including some children from a kindergarten, were reported to be suffering syndromes of vomiting and diarrhea. District disease control and prevention personnel had taken samples of water, vomitus and related food for immediate further investigation.
Three children were sent to the hospital, but no severe cases were reported, and norovirus was detected in their vomit, the local authorities said on March 12.
The district education authority has temporarily closed the kindergarten and carried out a disinfection of its premises, and also taught children and parents on how to prevent norovirus infection.
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At least 164 students have been taken to hospitals in Pingtung County since Thursday evening (March 11) after developing symptoms of food poisoning.
Students from Donggang Senior High School began to display symptoms associated with food poisoning — including stomach cramps, vomiting, and diarrhea — after arriving home from school on Thursday. The school said it began to receive calls from parents at 11 p.m. and that a total of 231 students had called in sick on Friday.
As of press time, 121 of the 164 students who sought treatment at Fooyin University Hospital and Antai Hospital had been discharged, leaving 43 still hospitalized for further observation. Since all the patients had eaten food sourced from the same supplier, the authorities suspect the outbreak is a case of mass food poisoning and have sent samples of the school lunch to a medical laboratory for analysis.
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The FSA is repeating advice to consumers following an updated recall linked to salmonella contamination.
SFC has issued an updated recall of chicken products because Salmonella Enteritidis (a food poisoning bug) has been found in some of these foods.
This update includes the original products identified in previous recalls as well as additional products.
Dr Colin Sullivan, Chief Operating Officer, FSA said:
‘The products are linked to two ongoing outbreaks of Salmonella Enteritidis (a food poisoning bug) in chicken from Poland.
‘The producer put additional controls in place to improve the safety of their products in November 2020. SFC has decided to withdraw and recall all of its chicken products produced before this date.
‘The FSA will be making additional checks to ensure the effectiveness of this withdrawal and recall.’
The full list of products is available in the food alert.
We are continuing to work with Food Standards Scotland (FSS), Public Health England (PHE), Public Health Scotland, Public Health Wales and the Public Health Agency in Northern Ireland as part of the ongoing investigation into two particular strains of Salmonella linked to frozen raw breaded chicken products from Poland.
We previously issued precautionary consumer advice in October 2020 and February 2021. Additional controls have been put in place by food businesses at production level. These changes to the production process are proving to be effective and we hope to see a further reduction in cases in the coming months as these products are removed from the food chain. While we continue these efforts, it is important that people carefully follow food hygiene advice.
Investigations are ongoing into identifying the source of the outbreaks at farm level in Poland. Should more products be identified actions to remove unsafe food will be taken.
Saheer Gharbia, Head of the Gastrointestinal Pathogens Unit of PHE’s National Infection Service, said:
‘While we appear to be past the peak of this outbreak, and case reporting rate has decreased in recent months, we are still detecting some cases through whole genome sequencing, so it is important that people carefully follow food hygiene advice. We continue to work closely with the Food Standards Agency to resolve the outbreak.
‘Salmonella generally causes a mild illness, although vulnerable groups like children under five years, the elderly, and those with weakened immune systems may experience more severe illness and may require hospitalisation. Symptoms of a Salmonella infection include diarrhoea, stomach cramps and sometimes vomiting and fever. Anyone who is concerned about symptoms should contact their GP or out of hours service in the first instance.’
If consumers have bought any of the products in the updated recall, they can return them to the store where they were bought for a full refund.
We are encouraging consumers to always cook food at the right temperature and for the correct length of time to ensure any harmful bacteria are killed. Before serving these products, make sure they are steaming hot and cooked all the way through. When you cut into the thickest part of the meat, check that none of the meat is pink and that any juices run clear.
Anyone who is concerned about symptoms should contact their GP or out of hours service in the first instance.
Only the products listed in the recall notice are affected. There is no need to change your shopping habits for chicken products.
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Cognitive biases play an important role in creating and perpetuating problems that lead to foodborne illness outbreaks. By using insights from behavioural ethics, we argue that sometimes people engage in unethical behaviour that increases the likelihood of foodborne illness outbreaks without necessarily intending to or being consciously aware of it. We demonstrate these insights in an analysis of the 2011 Listeriosis outbreak in the U.S. from the consumption of contaminated cantaloupes. We then provide policy implications that can improve our understanding of other kinds of disease outbreaks and epidemics.
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Outbreaks of norovirus in Sweden linked to shrimp from Estonia may have affected about 100 people.
Reports from local authorities have not been fully compiled yet but based on preliminary information officials believe more than 100 people have fallen sick.
It is mostly local outbreaks at workplaces where people have eaten shrimp sandwiches or a popular product in Scandinavia called “smörgåstårta.” This food, also called a sandwich cake, looks like a cake but instead of sponge uses bread and often includes cheese, vegetables, cold meats and fish.
Peeled shrimps in brine from the implicated batch were mostly distributed within one region which was named by local media as Varnamo in Jönköping County in southern Sweden.
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foodborne outbreak caused by and Salmonella enterica ser. Enteritidis (presence /25g) in chilled bovine carcases from Germany in Norway
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, Food Testing, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbiology, outbreak, RASFF, Salmonella
Tagged salmonella
Two outbreaks of hepatitis A virus (HAV) with 17 infections are under investigation in Ireland.
A total of 21 patients have been identified during a three-month period in Dublin, with 17 linked to the outbreaks that began in November 2020. One of the outbreak strains has genotype IA.
Some cases are associated with food premises
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SFC are recalling SFC Chicken Poppets and Take-Home Boneless Bucket because Salmonella has been found in the products. Batch codes starting with an L are displayed on the inner packaging inside the box. This update extends the recall of SFC Chicken Poppets to include all batch codes for the products with best before dates of 24 September and 31 October 2021.
Further investigations are ongoing for this brand, should more product be identified, a further update will be provided. We have also issued advice to consumers on cooking and good hygiene to avoid cross contamination and reduce the risk of food poisoning. If followed correctly, the cooking instruction on the label is enough to kill any salmonella present.
| SFC Take-Home Boneless Bucket | |
|---|---|
| Pack size | 650g |
| Batch code | All codes |
| Best before | 28 November 2021 |
| SFC Chicken Poppets | |
|---|---|
| Pack size | 190g |
| Batch code | All codes |
| Best before | 24 September 2021 31 October 2021 |
| SFC Chicken Poppets | |
|---|---|
| Pack size | 190g |
| Batch code | L:25820 |
| Best before | 28 February 2022 |
The presence of Salmonella in the products listed above.
Symptoms caused by Salmonella usually include fever, diarrhoea and abdominal cramps.
We are encouraging consumers to follow cooking instructions and practise good hygiene to avoid cross contamination and contracting salmonellosis, to protect themselves and their families. If followed correctly, the cooking instruction on the label is enough to kill any salmonella present. Please see above for a link to this advice.
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