| Date Posted |
Ref | Pathogen or Cause of Illness |
Product(s) Linked to Illnesses (if any) |
Total Case Count |
Status |
| 3/8/2023 | 1144 | Salmonella Hartford | Not Yet Identified |
47 | Active |
| 3/1/2023 | 1143 | Hepatitis A Virus | Not Yet Identified |
5 | Active |
| 2/15/2023 | 1123 | Listeria monocytogenes |
Not Yet Identified |
See CDC Investigation Notice |
Active |
| 11/9/2022 | 1127 | Listeria monocytogenes |
Enoki Mushrooms |
See Outbreak Advisory |
Active |
| Date Posted |
Ref | Pathogen or Cause of Illness |
Product(s) Linked to Illnesses (if any) |
Total Case Count |
Status |
| 3/8/2023 | 1144 | Salmonella Hartford | Not Yet Identified |
31 | Active |
| 3/1/2023 | 1143 | Hepatitis A Virus | Not Yet Identified |
5 | Active |
| 2/15/2023 | 1123 | Listeria monocytogenes |
Not Yet Identified |
See CDC Investigation Notice |
Active |
| 11/9/2022 | 1127 | Listeria monocytogenes |
Enoki Mushrooms |
See Outbreak Advisory |
Active |
Posted in Decontamination Microbial, FDA, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Hepatitis A, Illness, Listeria, Listeria Enoki Mushrooms, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Salmonella
The Advisory Committee on Immunization Practices (ACIP) provides advice and guidance to the Director of the CDC regarding use of vaccines and related agents for control of vaccine-preventable diseases in the civilian population of the United States. Recommendations made by the ACIP are reviewed by the CDC Director and, if adopted, are published as official CDC/HHS recommendations in the Morbidity and Mortality Weekly Report (MMWR).
Presently, approximately 5% of all hepatitis A outbreaks are linked to infected food-handlers.
Here is what the CDC continues to say about vaccinating food-handlers:
Why does CDC not recommend all food handlers be vaccinated if an infected food handler can spread disease during outbreaks?
Posted in Decontamination Microbial, food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Virus, foodborne outbreak, Hepatitis A, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Virus
Hepatitis E virus capsid structure. HEV infection causes viral hepatitis. Atomic-level structure.
Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Virus, Hepatitis A, Hepatitis E, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Norovirus, Virus
Federal officials have identified a new outbreak of hepatitis A infections suspected to be from a food source.
The Food and Drug Administration reports that it has begun product traceback efforts, but the agency has not named the product or products being traced.
As of March 1 there have been nine patients identified. The FDA has not reported where the patients live or their ages.
Hepatitis A can be transmitted when food handlers have contaminated hands. This contamination usually comes from microscopic amounts of feces. Thorough hand washing is one of the best ways to prevent transmission of the disease. Food surfaces can become contaminated as well as foods and beverages.
Posted in Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Virus, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Hepatitis A, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Virus
Posted in Decontamination Microbial, FDA, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Hepatitis A, Illness, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Salmonella
Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Virus, Hepatitis A, Hepatitis E, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Norovirus, Virus
In a developed country such as the United States, outbreaks of Hepatitis A (HAV) from contaminated food are not common but are still possible and have occurred in the past. Some outbreaks have been linked to thousands of cases. It can be difficult, however, to pinpoint the source of infection because of the late onset of symptoms especially when the victims are geographically scattered. A food product can become contaminated at any step during the process of harvesting, distribution, preparation, etc… When the problem occurs at one of the early stages, say during production, this can lead to a wide-spread outbreak, such as recent outbreaks of HAV linked to imported pomegranates or HAV linked to imported strawberries.
However, most recorded HAV outbreaks in the United States have occurred at the point of sale when food is handled and served in a restaurant. While most food handlers with HAV do not transmit the virus because they practice proper personal hygiene, all an infected person has to do to spread the virus is touch food after failing to wash their hands. These “establishment” HAV outbreaks are usually in a single geographic location tied to a particular restaurant, like the relatively recent Burger King or Famous Anthony’s outbreaks.
A $14 million settlement has been reached in lawsuits filed by more than 40 people who claimed they or their loved ones were exposed to a deadly viral outbreak while dining at two Famous Anthony’s restaurants.
Details of the agreement — reached on behalf of four patrons who died and others who were sickened when an employee unknowingly spread hepatitis A — became public during a hearing late Thursday in Roanoke’s federal court
Posted in food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Virus, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Hepatitis A, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Virus
Anyone who bought Pams frozen Mixed Berries from 4 specific stores in the South Island is urged to check whether they are part of a batch that has been recalled due to a possible risk of hepatitis A associated with frozen berries sourced from Serbia.
New Zealand Food Safety is supporting Foodstuffs South Island in the recall of a specific batch of Pams brand Mixed Berries with a best before date of 14/08/2024. The product was only available for sale from these stores on Saturday, 14 January 2023.
“Foodstuffs South Island Hornby Distribution Centre, in error, released 478 bags of Pams Mixed Berries following the previous recall on 4 October 2022,” said New Zealand Food Safety (NZFS) deputy director-general Vincent Arbuckle.
Frozen berries recalled as a precaution while investigation into source of Hepatitis A continues
“Foodstuffs South Island has identified and removed most of those bags before consumers were able to buy them. However six bags have already been sold and another four are unaccounted for. So we are urging consumers who bought frozen berries from New World Ashburton, Three Parks New World in Wanaka, Pak‘nSave Hornby and Pak‘nSave Wainoni in Christchurch to check their freezers for the recalled product.
“Consumers, especially those with chronic liver damage, the elderly and pregnant people, should not eat frozen berries raw. Bringing them to the boil will make them safe to eat, or they can be returned to the place of purchase for a full refund.”
If you have consumed any of this product and are concerned for your health, contact your health professional, or call Healthline on 0800 611 116.
Today’s recall affects the following product released in error following the recall on 4 October 2022:
The product was potentially available in the following South Island stores:
“In the current hepatitis A outbreak, case numbers have steadily declined, and the Ministry of Health reported on 12 January 2023 that there were 3 new cases, bringing the total cases to 35,” Mr Arbuckle said.
Hepatitis A and frozen berries − Ministry of Health
“New Zealand Food Safety is disappointed to be informed of this error given the hepatitis A outbreak was under control. We will investigate this error and ensure Foodstuffs South Island put in place appropriate measures to prevent a reoccurrence.”
Up-to-date details of the recall are available on our food recall page.
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 Research, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Hepatitis A, Illness, outbreak
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