At least 269 people are suspected to have fallen ill in an outbreak of E. coli O157:H7 after eating at a restaurant in Belfast, Northern Ireland’s Public Health Agency announced on Sunday. This is by far the largest E. coli outbreak in the nation’s history.
The number ill consist of 90 laboratory-confirmed cases and another 179 probable cases. Probable cases are those with exposure and corresponding symptoms, but who have not been tested for E. coli infection in a clinical laboratory.
Posted in Bacteria, E.coli, E.coli O157, Eurofins Laboratories, Food Illness, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Hygiene, Illness, Microbiology, outbreak, Pathogen
Tagged belfast northern ireland, e coli outbreak, food safety news, public health agency, science
The Division of Public Health of the N.C. Department of Health and Human Services in collaboration with Local Health Departments is investigating an outbreak of E. coli infection in 106 people who attended the Cleveland County Fair. Preliminary findings suggest animal exposure may be the source of this outbreak.
As of 2 p.m., 64 children* and 42 adults are known to be/have been affected by this outbreak. Twelve individuals* have been or are currently hospitalized. The county case counts are as follows: Cleveland County – 61, Gaston County – 18*, Lincoln County – 14, Catawba County – 1, Mecklenburg – 1, Union County – 3, Rutherford – 4, York County, South Carolina – 2, Cherokee County, South Carolina – 2 *this number includes one death related to the outbreak
Posted in Bacteria, E.coli, E.coli O157, Hand Washing, Hygiene, Illness, Microbiology, outbreak, Pathogen
Tagged local health departments
At least 950 people in the Netherlands are now known to have fallen ill in a Salmonella Thompson outbreak linked to salmon. Three elderly victims have died.
The outbreak was first reported October 1 after more than 200 Salmonella illnesses were linked to smoked salmon sold by Netherlands-based Foppen. Subsequent environmental testing revealed the presence of the outbreak strain of the bacteria in one of the company’s manufacturing plants in Greece.
Now the outbreak has grown to include almost 1,000 Dutch victims, three of whom have died, reported the Netherlands’ National Institute for Public Health (RIVM) Thursday, according to MedicalXPress.
Meanwhile, health officials have identified a cluster of Salmonella Thompson infections in the U.S. The genetic fingerprint of this bacteria is indistinguishable from that of the strain causing the Dutch outbreak; however, patient interviews have revealed that Foppen smoked salmon was not a likely source of infection for these cases, according to Lola Russell, spokesperson for the federal Centers for Disease Control and Prevention.
Posted in Bacteria, Eurofins Laboratories, Food Hygiene, Food Illness, Food Inspections, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Hygiene, Illness, Microbiology, outbreak, Pathogen, Recall, Salmonella
Tagged food safety news, genetic fingerprint, science, smoked salmon
E. coli outbreak in Belfast is ‘a major crisis’ says PHA
The PHA said there are now 20 confirmed cases and 118 suspected cases of food poisoning following an investigation at Flicks restaurant at Cityside Mall.
Six people have been hospitalised since the start of the outbreak, but most have since been discharged.
Posted in Bacteria, E.coli, Eurofins Laboratories, Food Hygiene, Food Illness, Food Inspections, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Hygiene, Illness, Microbiology, outbreak, Pathogen
Tagged e coli outbreak, public health agency, public health crisis, science
The recall of beef products for E. coli 0157:H7 produced at the XL Foods plant in Canada has grown for the 17th and 18th times. This recall is linked to an E. coli 0157:H7 outbreak that has sickened at least 15 people in Canada.
Janet’s Jerky is recalling 2 pound bags of Old Fashioned Beef Jerky with no UPC numbers and purchase dates from September 17 to October 10, 2012. The products were distributed in New Brunswick. They are also recalling 2 pound bags of Old Fashioned Beef Jerky – Hot & Spicy Cajun with the same purchase dates and distribution. Also recalled is corned beef sold at l’Entrepôt de Viandes from September 11 to October 10, 2012 in Quebec.
On October 12, 2012, the CFIA announced more recalls. Nortown medium ground beef, La Préférence filet mignon and Côte de boeuf are recalled. Longos beef burgers, portobello burgers, and lean ground sirloin are recalled. You can see UPC numbers, code dates, and distribution at the CFIA web site. For questions, call the CFIA at 1-800-442-2342.
CDC – Final Update on the outbreak
A total of 93 persons infected with the outbreak strain of SalmonellaMontevideo were reported from 23 states and Puerto Rico.
The Health Protection Agency (HPA) said pupils and staff at Cross Lane Primary School in Elland had been affected by the Shigella bacteria, which can cause diarrhoea and vomiting.
The HPA said that nine cases had been confirmed and more than 50 people had displayed symptoms over the last three weeks.
The school will reopen on 15 October.
The public warning issued on October 5, 2012 has been updated to include additional products. Previously identified products included in this recallcan be found on the Canadian Food Inspection Agency (CFIA) website at http://www.inspection.gc.ca/recalls.
The CFIA is warning the public, distributors and food service establishments not to consume, sell, or serve the beef products described in this link because the products may be contaminated with E. coli O157:H7.
The CFIA is advising consumers who are unsure if they have the affected beef in their home to check with the store(s) where the product was purchased or throw it out.
Public health authorities have confirmed a number of illnesses linked to products from XL Foods Inc. or illnesses associated with the XL Foods Inc. food safety investigation. For more information, visit the Public Health Agency of Canada’s website at http://www.phac.gc.ca
This voluntary recall is part of an ongoing food safety investigation. The CFIA is working with the recalling firms and distributors to identify and verify all affected products. If additional affected products are confirmed, this table will be updated on the CFIA website. To stay informed of product updates throughout the investigation, consumers are also encouraged to subscribe to CFIA food recalls and allergy alerts at http://www.foodsafety.gc.ca.
The affected products are associated with the same XL Foods manufacturing dates of August 24, 27, 28, 29 and September 5, 2012, as the previously recalled ground beef products. The trace out from XL to secondary and tertiary distributors, manufacturers and retailers could result in a large number of affected products over a wide range of codes and dates.
This recall also includes unlabelled and/or unbranded beef products sold at retail stores not identified in the CFIA’s product list below, which may include small retailers, local meat markets and butcher shops, etc. Therefore, the CFIA is advising consumers who are unsure if they have the affected beef products in their homes to check with the store(s) where the products were purchased or throw them out.
Health officials are warning liver lovers to cook their offal properly, after more than two dozen cases of food poisoning in Wellington.
Twenty-six cases of campylobacter, linked to eating liver, had been reported to public health officials in the past year.
Cook liver in small batches for at least five minutes until juices are clear. Use separate cutting boards for raw meat, clean boards with hot soapy water and thoroughly clean kitchen utensils. Store raw liver products separately and well covered to prevent cross-contamination of other foods.
Turns out, a wholesaler had sold contaminated frozen strawberries to commercial kitchens of three companies that made cafeteria food for schools and kindergartens, among them Sodexo. Sources among the food investigators stated that the strawberries had most likely come from China.
When the strawberries were thawed to be used in desserts, they weren’t always fully heated, and the noroviruses, which are particularly resistant to cold and heat, survived. The different thawing processes used in various facilities could explain why infections occurred in some schools but not in others, though all used the strawberries from the same shipment.
FoodWorld 