Category Archives: Illness

Norway – Smoked salmon and trout suspected as the source of outbreaks of Listeriosis

Posted on July 19, 2023 by | Leave a comment

Matportalen

The Norwegian Food Safety Authority is collaborating with the Norwegian Institute of Public Health , the Norwegian Veterinary Institute and relevant municipal supervisors to find the cause of the outbreak.

All four people, three women and one man, fell ill in June this year and have been admitted to hospital. All are now healthy or improving. They are aged 50-80 and live in Viken (2), Vestland and Oslo. 

The Norwegian Food Safety Authority has interviewed the persons and obtained product samples which the Veterinary Institute has analyzed (vi.no). Three out of four people report having eaten either smoked salmon or smoked trout from Troll Salmon in the time before they became ill. The outbreak bacterium was found in two packs of smoked salmon from Troll Salmon . One of the people had the packages in the freezer.

The bacterial strain in this outbreak is similar to the outbreak strain detected in an outbreak of listeriosis in 2022, where smoked salmon was the suspected source of infection (fhi.no).

– The Norwegian Food Safety Authority is in close dialogue with the business, which must ensure that they do not sell products that represent a possible health hazard for consumers. The Norwegian Food Safety Authority also monitors that the company carries out necessary investigations and implements sufficient measures in production, says Lindis Folkvord, section manager in the Norwegian Food Safety Authority’s biological food safety section.

Advice for vulnerable groups  

Most people can eat foods containing the listeria bacteria without becoming seriously ill, but susceptible people tolerate less of the bacteria.  

– It is a general advice that pregnant women, people with weakened immune systems and the elderly with a weakened general condition should eat fish and smoked fish that are as fresh as possible. This means that the product should be well within the best-before date, says Folkvord. 

Other measures to reduce the risk of listeria bacteria are to store such products in a refrigerator at 4 degrees or colder, and to wash equipment and hands after handling risk products to reduce the risk of transfer of listeria bacteria to other products.  

Risk product

Listeria is usually transmitted through food, especially refrigerated foods with a long shelf life that are eaten without heat treatment. Examples of such risk products are soft ripening cheeses and unpasteurized semi-hard cheeses, unpasteurized milk, smoked, raw and raw fish, some types of cut-up cooked meat spreads and raw meat.  

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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 Research, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, Listeria, Listeria monocytogenes, Listeria Smoked Fish, listeriosis, outbreak

Catalonia – Information on cases of botulism

Posted on July 19, 2023 by | Leave a comment

ACSA

4 cases of botulism have been confirmed and 2 probable with a common link of consumption in the previous days of packaged potato omelet purchased from different supermarkets. The cases have occurred in several autonomous communities.

The public health services of the communities and autonomous cities are informed to strengthen early detection in the event of the appearance of new cases with suspicion of botulism should they occur.

The Spanish Food Safety Agency (AESAN) has transferred all the available information to the contact points of the autonomous communities so that they can carry out the relevant investigations in relation to the products that could have been consumed in some of the cases.

In at least three of the confirmed cases and one of the probable ones, the company that makes the tortillas is the same. To date, no evidence has been established, neither in the products nor in the processes, that relate cause and effect. However, investigations are continuing with the collaboration of the production company.

Investigations are being carried out in relation to the possibility that there is any product on the market that is not safe or if there are deviations in the processes of production, distribution, storage or transport that justify the existence of this risk.

It is public knowledge that some distribution chain, applying the precautionary principle and in the face of the lack of certainties, has decided to withdraw from sale the products to which the epidemiological surveys have pointed, while waiting for the investigations to progress.

In any case, we want to remind consumers of the importance, especially at this time of year due to the heat, of preserving food products at the storage temperatures indicated on the labeling and following the instructions for use indicated by the manufacturers, already which guarantee the safety of products for which an expiration date is established.

The case of packaged potato tortillas is particularly important, as one can get the false impression that they are like canned foods, which have thermal stability, and keeping them unrefrigerated at the current room temperature can lead to health problems after consumption

When new information becomes available in relation to this matter, this news will be updated.

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Posted in Bacterial Toxin, Clostridium, Clostridium botulinum, 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, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Poisoning

USA – How the FDA Uses Traceback to Respond to Foodborne Illness Outbreaks

Posted on July 19, 2023 by | Leave a comment

FDA

Every year the FDA responds to dozens of foodborne outbreaks, but what does that mean? What are the steps the FDA and other public health agencies take to determine the source of a foodborne illness outbreak and protect public health?

In a video and infographic, the FDA provides an overview of the traceback process used to examine the complex path of food as it travels through the supply chain. Typically, in a traceback investigation, investigators trace food that ill people report eating all the way back to a farm or production facility. Finding commonalities in the supply chains of foods eaten by ill people helps investigators zero in on a potential source of the outbreak. Traceback is one tool used by FDA investigators during the many steps taken by the agency along with the Centers for Disease Control and Prevention (CDC) and local, state, and international public health authorities to respond to outbreaks in FDA-regulated food products.

The video explores how the CDC works with public health authorities to learn more about what might be making consumers sick, and then if an FDA-regulated food product is identified, how the FDA investigates the cause of the outbreak and works with industry to remove any potentially contaminated product from store shelves. The FDA, CDC, and local and state partners also work together to warn the public, as appropriate, and to help prevent additional illnesses.

Infographic (PDF)

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Posted in CDC, FDA, Food Illness, Food Poisoning, Foodborne Illness, Illness, Poisoning

Japan sees rise in food poisoning from eating raw chicken

Posted on July 18, 2023 by | Leave a comment

The Mainichi

TOKYO — Japan’s health ministry is calling for caution amid an increase in food poisoning caused by Campylobacter, a form of bacteria found in raw and half-cooked chicken.

Food poisoning cases usually rise in Japan during the damp rainy season from late May to early July. This year, experts have expressed concern about a sudden rise due to the easing of coronavirus-related restrictions, which have brought more customers back to dining out.

Once infected with Campylobacter, commonly found in raw or not fully cooked meat dishes such as sashimi, Korean “yukhoe” and lightly seared “tataki,” the bacteria can cause stomach pain and diarrhea among other symptoms. Although usually not fatal, children and the elderly are at risk of developing serious illness. In addition, the bacteria can result in Guillain-Barre syndrome (GBS), which can bring about difficulty breathing and paralysis of the limbs and face.

Around 2,000 people are afflicted with food poisoning by Campylobacter annually. Some regions, such as Kagoshima Prefecture, where chicken sashimi is part of the local cuisine, have established strict hygiene standards for the consumption of raw chicken meat, but caution is needed as about 70% of cases occur at restaurants.

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Posted in Campylobacter, campylobacter coli, Campylobacter jejuni, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Foodborne Illness, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Poisoning

Cambodia – 20 people suffered from food poisoning after having a buffet at a Siem Reap restaurant

Posted on July 18, 2023 by | Leave a comment

Khmer Times

20 people have suffered from food poisoning, with at least three of them hospitalised after buffer breakfast.

The restaurant is identified as Srey Khouch Container, located in Siem Reap city.

The victims, who ate at the restaurant yesterday, accused the restaurant owner of serving them bad food and demanded compensation, but the owner denied it and instead claimed that the victims “were eating improperly”, leading to the illness.

As of this morning, the two parties are still trying to find a solution under the supervision of the local police.

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

A Beginner’s Guide to Spotting Food Poisoning: The Summer Months are Peak Time for Food Borne Illness – So What to Look Out for?

Posted on July 17, 2023 by | Leave a comment

Food Poisoning News

Food poisoning illnesses are already pesky enough in the cold weather, but what happens when the bacteria that causes these illnesses are exposed to warmer temperatures? Well, since bacteria tends to thrive in a warmer, more humid environment, food poisoning illnesses tend to become more common during the summer time. This also means that it is important for consumers to clean and store their products properly in order to prevent both bacterial contamination and the spread of these harmful pathogens. Rules such as always washing hands, or rinsing off fruits and vegetables before consumption, become that much more vital to a person’s safety and health in the summer.

Although true commitment to there remedial actions is vital, it is also important to realize that some cases of food poisoning illness are simply unavoidable is the summer heat. Even if one follows all the health rules, sometimes that slippery bacteria still manages to make it into the food consumers eat. Leafy greens, earthy-grown vegetables, hard to clean fruits, and tenacious pathogens like Cyclospora and Hepatitis A, can and do “fall through the cracks” at times. Usually this is ok, and here is no need to panic, as most cases of foodborne illnesses aren’t life-threatening.

But even so, it is still important to be able to identify the different symptoms and signs so that if one does become ill, they can contact their health provider before things get serious.

Read More at the Link Above

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Posted in Food Illness, Food Poisoning, Foodborne Illness, Illness, Poisoning

USA -Patient count in Cyclospora parasite outbreak jumps by more than 200

Posted on July 17, 2023 by | Leave a comment

Food Safety News

The number of patients in a large outbreak of infections from the cyclospora parasite has increased significantly, with the count approaching 600.

The Centers for Disease Control and Prevention has been tracking the outbreak since April 1. As of this week there are 581 laboratory confirmed patients. The previous update from the agency on June 22 had 317 patients listed.

“No specific food items have been identified as the source of most of these illnesses. State and local public health officials are interviewing people with cyclosporiasis to find out what foods they ate before getting sick,” according to the CDC’s outbreak update.

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Posted in CDC, Cyclospora, Cyclosporiasis, 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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak

USA – Cyclospora Outbreak increases by 371 to 581 sick in 31 states and NYC

Posted on July 14, 2023 by | Leave a comment

Food Poison Journal

No specific food items have been identified as the source of most of these illnesses. State and local public health officials are interviewing people with cyclosporiasis to find out what foods they ate before getting sick.

As of July 11, 2023, a total of 581 laboratory-confirmed cases of cyclosporiasis in people who had not traveled outside the United States during the 14 days before they got sick have been reported from 32 jurisdictions, including 31 states and New York City. This is an increase of 371 cases since the last update on June 22, 2023.

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Posted in Cyclospora, Cyclosporiasis, 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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak

USA – Outbreak Investigation of Salmonella: Raw Cookie Dough (May 2023)

Posted on July 14, 2023 by | Leave a comment

FDA

Product 

Papa Murphy’s Take ‘N’ Bake raw Chocolate Chip Cookie and S’mores Bars dough purchased before May 23, 2023.

FDA’s investigation is complete and the outbreak is over.

Stores Affected

  • Papa Murphy’s Stores Nationwide

Symptoms of Salmonella Infection

Illness usually occurs within 12 to 72 hours after eating contaminated food and usually lasts four to seven days. Symptoms include diarrhea, fever, and abdominal cramps. Children younger than five, the elderly, and people with weakened immune systems are more likely to have severe infections.

Status

Ended

Recommendation

  • Papa Murphy’s Take ‘N’ Bake Chocolate Chip Cookie and S’mores Bars dough are not meant to be eaten raw.
  • This outbreak appears to be over; however, consumers should check their refrigerators and freezers for Papa Murphy’s Chocolate Chip Cookie and S’mores Bars dough purchased before May 23, 2023 and should throw it away.
  • Contact your healthcare provider if you think you may have symptoms of Salmonella infection.

Raw Dough Safety Tips

  • Due to the potential for contamination, never eat any raw dough that is supposed to be cooked or baked.
  • Always wash hands and clean and sanitize work surfaces and utensils thoroughly after contact with raw dough or batter.
  • Keep raw food or dough separate from other foods while preparing them to prevent any possible contamination from spreading.
  • More information is available on the FDA website.

Current Update

July 13, 2023

The FDA and CDC, in collaboration with state and local partners, investigated an outbreak of Salmonella Enteritidis infections linked to Chocolate Chip Cookie and S’mores Bars dough sold at Papa Murphy’s franchises and purchased before May 23, 2023.

FDA conducted a traceback investigation and identified two suppliers of interest. FDA and several state partners collected samples at both suppliers, and state partners also collected retail samples at several Papa Murphy’s stores. All samples collected were reported as negative for Salmonella contamination. As of July 13, 2023, CDC announced that the outbreak is over. CDC reports a total of 26 illnesses in six states. The last illness onset was May 22, 2023. FDA’s investigation is complete.

In response to this investigation, Papa Murphy’s notified franchise owners nationwide and stopped selling all Chocolate Chip Cookie dough and S’mores Bars dough at all stores and stopped using unprepared dry cookie dough mixes dating back through April 2023 to ensure any potentially contaminated ingredients are not used. As of July 13, 2023, Papa Murphy’s has not restarted sales of cookie dough. Additionally, the firm is reviewing their dessert menu items and labels to further enhance instructions to consumers to emphasize that their products are not intended to be eaten raw.

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Posted in 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, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Salmonella

English Salmonella outbreak linked to eggs from Poland

Posted on July 12, 2023 by | Leave a comment

Food Safety News

hazegg.jpg

A Salmonella outbreak in England that sickened more than 60 people earlier this year has been linked to eggs from Poland.

Samples from patients are also similar to previously reported isolates that fall into a cluster that is part of several national and international investigations.

There were 65 cases associated with the English outbreak; 25 confirmed and 18 probable infections linked to a restaurant, ten confirmed with unknown links to the establishment, and 12 with no link to the restaurant.

The outbreak linked to the unnamed restaurant was reported to the UK Health Security Agency (UKHSA) East of England Health Protection Team in early April. UKHSA was notified of multiple cases of gastroenteritis following food consumption at the site, with attendance or takeaway dates in late March, according to a study published in the journal Eurosurveillance.

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Posted in 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, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Polish Chicken Salmonella, Salmonella, Salmonella in Eggs, Salmonella Poland