Seventeen students of Madan Gopal High-school suffered from food poisoning after they consumed chocolates given by an unknown person.
The students were admitted at Lata Mangeshkar Hospital. Their condition is stated to be stable, Medical Superintendent Dr Harsh Deshmukh stated.
After eating the chocolate the students started having nautic feeling.
Sitabuldi police was informed about the incident. Investigation are in progress.
Posted in Decontamination Microbial, 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
40 students of Shinganamala Kasturba Gurukula Vidyalaya in Andhra Pradesh’s Ananthapuram district fell ill after eating lunch at the school.
Posted in Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Foodborne Illness, Foodborne Illness Death, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk
Singanamala: About 80 girl students of Singanamala Kasturba government residential school fell sick and complained of stomach pain, vomiting and dycentry after consuming puffed rice (maramaralu) and drinking boost on Friday evening. The incident came to light late night on Friday. The students were rushed to local government hospital for treatment. However, 30 of the 50 students were referred to Government headquarters hospital for better treatment.
Posted in Decontamination Microbial, 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
Food poisoning affecting hundreds of Iranian university students has alarmed many who claim canteen food was deliberately contaminated to keep them out of protests.
In the past couple of days “a large number of students” at Arak Industrial University and Kharazmi University in Karaj came down with symptoms of food poisoning including diarrhea, body aches, and vomiting, the Telegram channel of a national student union said Thursday.
There were food poisoning breakouts recently at two other universities, Al-Zahra University in Tehran and Isfahan University of Technology both believed to have originated from canteens.
Calling the incidents another case of “serial food poisoning”, the channel said, authorities of Arak University attribute the illness, which has sent many to hospital since Wednesday, to some sort of virus but given a similar incident at Isfahan university of technology last week where many students got seriously ill after eating canteen food makes authorities’ explanation implausible.
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, Poisoning
A cross-border outbreak of Salmonella Mbandaka ST413 has been ongoing in the EU/EEA, Israel, and the UK since September 2021. By 8 November 2022, 196 cases had been reported in Czechia (n=5), Estonia (n=3), Finland (n=89), France (n=10), Germany (n=2), Ireland (n=1), the Netherlands (n=1), the United Kingdom (n=81), and Israel (n=4), according to the European case definition. Nineteen cases were hospitalised and five cases had septicaemia. One case in the UK died.
Based on case interviews from Finland and the UK, ready-to-eat (RTE) chicken products and/or fresh chicken meat are the likely vehicles of infection. Fifteen cases in Finland reported consumption of six RTE products from three brands. All 15 cases had consumed at least one RTE chicken product. Two products were marketed under the same brand name, which is adopted by the Estonian Company A and the Finnish Company B. Based on additional information, such as purchase data, and consultation of the grocery chains selling the products and of the Finnish Company B, the food authority in Finland linked the products to the Estonian Company A. However, this link could not be verified by the identification of the batches nor by microbiological evidence. The Estonian Company A received processed chicken meat from different suppliers, but there is no further information in RASFF. Therefore, the role of the Estonian Company A as a source of infection could not be established.
Epidemiological data and microbiological evidence from whole genome sequencing of human isolates indicate there are several active sources through different food distribution chains, with a likely common source higher up in the chicken supply chain. New cases are likely to occur in the EU/EEA until the source has been identified and controlled.
Further investigations are needed by public health and food safety authorities to identify the source(s)/origin of contamination.
Posted in Decontamination Microbial, 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, Salmonella in Chicken
Three trade groups for the medical marijuana industry are warning buyers about cannabis sold in New York City.
A survey conducted by the New York Medical Marijuana Cannabis Industry Association claims it found tainted marijuana at 20 unlicensed businesses in the city.
They say many of them were contaminated with E. coli, salmonella, heavy metals, and pesticides. Those contaminants can cause illness and infection in the human body.
75 percent of the businesses said their product came from California or the West Coast, the survey detailed.
The trade groups estimate that there are likely tens of thousands of illegal marijuana businesses operating in NYC.
Italian authorities are investigating a Listeria outbreak that has sickened 22 people and killed one.
Mortadella sold by Veroni is being looked at as a potential source but an official link has not been confirmed by authorities.
In early November, a number of recalls were published for Veroni mortadella due to potential Listeria contamination.
The Ministry of Health (Ministero della Salute) issued a warning covering a few batches of the Veroni Supergiant Mortadella packed in small portions due to the presence of Listeria monocytogenes.
Veroni said it immediately and voluntarily alerted the market, recalling all batches of Supergiant Mortadella with and without pistachios in portions that had expiry dates before Dec. 27, 2022.
Posted in Decontamination Microbial, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety, Food Safety Alert, Food Safety Management, Foodborne Illness, Foodborne Illness Death, foodborne outbreak, foodbourne outbreak, Illness, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak
The FDA, along with CDC and state and local partners, investigated a multistate outbreak of E. coli O121:H19 infections linked to Earth Grown frozen falafel.
As of December 1, 2022, CDC announced that the outbreak is over. There have been a total of 24 illnesses in six states. The last illness onset was October 24, 2022.
On October 7, 2022, the Michigan Department of Agriculture and Rural Development collected Earth Grown frozen falafel for testing from a sick person’s home. Whole Genome Sequencing done at the Michigan Department of Health & Human Services showed that the E. coli strain in the falafel sample was closely related to the strain causing illness in this outbreak.
On October 6, 2022, the manufacturer of Earth Grown frozen falafel, Cuisine Innovations, initiated a voluntary recall. Recalled products include Earth Grown vegan traditional falafel and garlic & herb falafel distributed and sold exclusively by ALDI. Additional information on recalled products is available in the firm’s recall notice.
These items are no longer available for sale but were sold frozen and have a long shelf-life of 18 months, so consumers should check their freezers for any recalled Earth Grown vegan traditional falafel and garlic & herb falafel that was sold by ALDI. If you have recalled frozen falafel in your freezer, do not eat or serve them.
Total Illnesses: 24
Hospitalizations: 5
Deaths: 1
Last illness onset: October 24, 2022
States with Cases: FL (2), IA (2), KS (1), MI (13), OH (1), WI (5)
Product Distribution: Nationwide
Posted in Death, Decontamination Microbial, E.coli O121, FDA, food bourne outbreak, food death, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning Death, Foodborne Illness, Foodborne Illness Death, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, STEC, STEC E.coli
As of 8 November 2022, 196 cases have been reported in Czechia, Estonia, Finland, France, Germany, Ireland, the Netherlands, the United Kingdom and Israel. Nineteen cases have been hospitalised and five cases have had septicaemia; there has been one fatal case in the UK. Cases have occurred across all age groups and there is no overall difference when gender is taken into account.
Based on case interviews from Finland and the UK, ready-to-eat (RTE) chicken products and/or fresh chicken meat, such as those used in sandwiches and wraps, are the likely vehicles of infection.
Following investigations, the food safety authority in Finland linked the suspected RTE products to an Estonian company, however, this link could not be verified by the identification of batches nor by microbiological evidence. The Estonian company received processed chicken meat from different suppliers, and its role as a source of infection could not be established.
Epidemiological data and microbiological evidence from whole genome sequencing of human isolates indicate there are several active sources through different food distribution chains, with a likely common source further up the supply chain. New cases are likely to occur in the EU/EEA until the source has been identified and controlled.
ECDC encourages Member States to sequence S. Mbandaka isolates from human cases and interview cases with S. Mbandaka ST413 infection focusing on the consumption of various poultry meat and related products. Further investigations are recommended in cooperation with food safety authorities.
The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department said today (November 29) that it is actively following up on four food poisoning clusters involving lava cake, including inspecting the restaurant concerned. A sample of lava cake collected from the restaurant was found to contain a pathogen, Group D Salmonella. The CFS is following up on the case.
“Upon notification by the Centre for Health Protection of the Department of Health earlier, the CFS immediately sent staff to the restaurant concerned in Tsim Sha Tsui to conduct investigation and take food and environmental samples for testing. The test result showed the presence of Salmonella in 25 grams of the lava cake sample, exceeding the criterion of the Microbiological Guidelines for Food which states that Salmonella should not be detected in 25g of a ready-to-eat food sample,” a CFS spokesman said.
The CFS has informed the restaurant concerned of the irregularity. The restaurant has already stopped selling and discarded the affected product according to the CFS’s advice. The CFS has also provided health education on food safety and hygiene to the person-in-charge and staff of the restaurant, and requested it to review and improve the food production process and carry out thorough cleaning and disinfection. Prosecution will be instituted should there be sufficient evidence.
According to section 54 of the Public Health and Municipal Services Ordinance (Cap.132), all food available for sale in Hong Kong, imported or locally produced, should be fit for human consumption. An offender is subject to a maximum fine of $50,000 and imprisonment for six months upon conviction.
“Salmonella infection may cause fever and gastrointestinal upset such as vomiting, abdominal pain and diarrhoea. The effects on infants, young children, the elderly and persons with a weak immune system could be more severe and may even lead to death,” the spokesman said.
The CFS will continue to follow up on the incident and take appropriate action to safeguard food safety and public health.
Posted in Decontamination Microbial, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Salmonella
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