Category Archives: Illness

USA – FDA Core Outbreak Table- Investigations of Foodborne Illness Outbreaks

Posted on November 24, 2022 by | Leave a comment

FDA

What’s New

  • For the Listeria monocytogenes outbreak (reference #1127), the product linked to illnesses has been updated to imported enoki mushrooms. CDC posted an investigation notice on this incident.
  • For the Salmonella Typhimurium outbreak in a not yet identified food (reference #1113), the case count has increased from 264 cases to 269 cases, and sample collection and analysis have been initiated.
  • For the E. coli O157 (reference #1121) in a not identified food, the investigation status has ended.

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

Viet Nam – Mass food poisoning at Nha Trang school caused by Salmonella bacteria

Posted on November 23, 2022 by | Leave a comment

VN Express

Health officials confirmed over 600 students of Ischool in Nha Trang in the central province of Khanh Hoa were poisoned with the Salmonella bacteria that is sensitive to most antibiotics.

Khanh Hoa Health Department announced the cause four days after the mass food poisoning case on November 17. Among the victims, a 6-year-old boy died on Sunday en route to a HCMC hospital.

Doctor Doan Uyen Vy, an anti-poison expert of Cho Ray Hospital in HCMC, told VnExpress that Salmonella is a common culprit in many food poisoning cases from mild to severe.

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Posted in Death, Decontamination Microbial, food bourne outbreak, food death, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, Foodborne Illness Death, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak

 USA – Salmonella Typhimurium outbreak (reference # 1113) 

Posted on November 21, 2022 by | Leave a comment

Food Poisoning News

kswfoodworld salmonella

As of November 16, 2022, a Salmonella Typhimurium outbreak (reference # 1113) has been identified in the United States with no known source as the cause of the outbreak. A total of 264 cases have been identified in connection with the outbreak, though the number of actual cases is thought to be much higher and the investigation remains ongoing. The Food and Drug Administration (FDA) is leading the investigation in collaboration with both federal, state, and local partners. The FDA is currently working vigilantly to find the source of the Salmonella Typhimurium outbreak and will update the public accordingly.

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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

Viet Nam – 257 students hospitalized after school lunch – Suspected Food Poisoning

Posted on November 21, 2022 by | Leave a comment

VN Express

257 students at a school in central Khanh Hoa Province were rushed to hospital after lunch after showing signs of food poisoning.

Following a Thursday lunch at Ischool, with over 900 students signing up for lunch, dozens of them began to show signs of stomachache, vomiting, diarrhea and fever, according to the Khanh Hoa Department of Health.

They were later rushed to multiple hospitals. As of Friday noon, five hospitals have received a total of 149 students. Their health is now stable.

The health department is still updating the data, and no final number of affected students has been made as some of them may not go to the hospital.

Pham Huu Binh, principal of the school which consists classes from first to 12th grades, said food samples of the lunch on Thursday have been sent to a medical center for analysis. The lunch consisted of rice, boiled chicken and sauces made from eggs and oil.

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Posted in food bourne outbreak, food contamination, Food Hazard, Food Hygiene, Food Illness, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak

Singapore – Suspension of Rasel Catering Singapore Pte Ltd’s food business operations – Gatroenteritis

Posted on November 21, 2022 by | Leave a comment

SFA

The Ministry of Health (MOH) and the Singapore Food Agency (SFA) are investigating two incidents of gastroenteritis affecting a total of 284 persons who reported gastroenteritis symptoms after consuming food prepared by Rasel Catering Singapore Pte Ltd between 8 and 16 November 2022. They either sought outpatient treatment, self-medicated, or recovered without treatment. None were hospitalised.

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

USA – CDC Investigation Notice – Listeria Outbreak Linked to Enoki Mushrooms

Posted on November 18, 2022 by | Leave a comment

CDC

Listeria is especially harmful if you are pregnant, aged 65 or older, or have a weakened immune system. If you are in any of these groups, do not eat raw enoki mushrooms. Cook enoki mushrooms thoroughly to kill any foodborne germs.

Investigators are working to identify specific brands of enoki mushrooms that may be contaminated with the outbreak strain of Listeria. However, many brands of enoki mushrooms have been recalled since the 2020 Listeria outbreak linked to enoki mushrooms.

Fast Facts
  • Illnesses: 2
  • Hospitalizations: 2
  • Deaths: 0
  • States: 2
  • Recall: No
  • Investigation status: Active
Enoki mushrooms on a white background
Listeria in Enoki Mushrooms

Enoki mushrooms are white and have long, thin stems. They are often sold in a bunch with roots in sealed plastic packaging. They are popular in Japanese, Chinese, and Korean food, and they are almost always eaten cooked in soups, hot pots, and stir-fried dishes.

In 2020, CDC investigated the first known Listeria outbreak in the United States linked to enoki mushrooms. This outbreak resulted in three recalls of enoki mushrooms that were imported from Korea. Since then, the U.S. Food and Drug Administration (FDA) and public health officials from several states have been collecting samples of enoki mushrooms and found Listeria in many samples, resulting in more than 20 recalls of enoki mushrooms.

Source of the Outbreak

Information collected so far shows that enoki mushrooms are the likely source of these illnesses.

Both sick people reported eating enoki mushrooms or eating at restaurants with menu items containing enoki mushrooms. The outbreak strain was previously found in one sample of enoki mushrooms that FDA collected at import. However, to date, the firm associated with this sample has not been identified as a potential source of enoki mushrooms in this outbreak.

Investigators are working to identify specific brands of enoki mushrooms linked to these illnesses.

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Posted in CDC, 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 recall, Food Safety, Food Safety Alert, Food Safety Management, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, Listeria, Listeria monocytogenes, outbreak

Sweden – At least 100 ill in Swedish Cryptosporidium salad outbreak

Posted on November 18, 2022 by | Leave a comment

Food Safety News

water contamination

A rise in Cryptosporidium infections in Sweden has been attributed to contaminated salad by public health officials.

The Public Health Agency of Sweden (Folkhälsomyndigheten) said 101 cases of a certain type of Cryptosporidium parvum had been confirmed in 13 regions of the country.

Patients fell ill from Sept. 25 to Oct. 15 this year and women were more affected than men. Cases range from 4 to 86 years old with an average age of 42.

Link to salad
The agency added there are another 99 potential cases being investigated. The type of Cryptosporidium parvum involved is common so there could be several possible sources.

Local infection control units, the Swedish Food Agency (Livsmedelsverket) and Folkhälsomyndigheten investigated the increase in infections to find a source.

Analysis of information from patients on what they had eaten before becoming ill shows they ate mixed or bagged salad more often than a control group.

Salad has a short shelf life so health officials don’t think it is still available for sale but no products have been sampled.

Livsmedelsverket has looked into possible producers and growers but has been unable to find the likely source of infection.

As reported cases of Cryptosporidium have decreased and are at similar levels to previous years, officials believe the outbreak is over.

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Posted in Contaminated water, Cryptosporidiosis, Cryptosporidium, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Water, water microbiology, Water Safety

Research – Fatal Listeria outbreak linked to Scottish fish processor

Posted on November 16, 2022 by | Leave a comment

Food Safety News

A deadly Listeria outbreak in the United Kingdom has been linked to one company but product testing has only found low levels of contamination.

Food Standards Scotland (FSS) and the Food Standards Agency (FSA) suspect the source of contamination to be a salmon-smoking processing factory in Scotland.

Food Standards Scotland wouldn’t name the company or answer questions about the incident from Food Safety News.

Instead, a spokesperson said: “This is an ongoing outbreak of Listeria monocytogenes and, as yet, no definitive source of contamination has been found. Investigations to determine the root cause continue. Investigations of any outbreaks of foodborne illness will comprise both patient questionnaires and sampling of products.

“Local authorities are responsible for working on mitigations with any implicated businesses, and FSS, alongside partners the UK Health Security Agency, Public Health Scotland, and the Food Standards Agency, have been involved in raising awareness of the outbreak with consumers, most recently with targeted messaging to vulnerable groups.”

There have been 14 confirmed Listeria monocytogenes cases in just under two years. At least 10 sick people are above 65 years old, and one was a pregnant woman.

Three people older than 65 have died and for two Listeria monocytogenes was a contributory cause of death. All cases had underlying health conditions.

Of the linked cases of listeriosis since October 2020, eight have been identified since January 2022. The majority of them reported eating ready-to-eat smoked fish.

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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 Illness Death, foodborne outbreak, foodbourne outbreak, Illness, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak

Research – EU and UK record travel-related Shigella infections

Posted on November 15, 2022 by | Leave a comment

Food Safety News

A multi-country Shigella outbreak in Europe has been linked to stays at some hotels in Cape Verde.

Confirmed Shigella sonnei cases have been reported in the Netherlands, Denmark, France, Germany, Portugal, and the United Kingdom.

The European Centre for Disease Prevention and Control (ECDC) said there is no information about the source of infection but given the increase in travel during the coming holiday season, new cases are likely.

However, Holiday Claims Bureau and Hudgell Solicitors in the UK have noted complaints of illness and poor hygiene standards from holidaymakers, suggesting the source could be contaminated food or water. Holiday Claims Bureau said it had been informed of sick people testing positive for Shigella.

Travelers have described symptoms such as diarrhea, vomiting, stomach cramps, and pains, which in some cases lasted until they returned home.

Anne Thomson, Hudgell Solicitors’ travel litigation executive, said people can suffer as a result of a change in diet and climate.

“However, when we are alerted to situations where a number of holiday guests are affected by similar symptoms, particularly when they are not part of the same traveling group, we feel an investigation is needed to contain any wider outbreak and prevent future problems,” she said.

“Holidaymakers becoming ill having only ever eaten at the specific hotel they are staying at, and concerns raised by guests over standards of hygiene and cleanliness throughout premises, and not just in dining areas, are often red flags to potential underlying problems.”

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Posted in Contaminated water, 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, Shigatoxin, Shigella, Shigella Sonnei, Water, water microbiology, Water Safety

USA – Listeria Outbreak Linked to Deli Meat and Cheese

Posted on November 11, 2022 by | Leave a comment

cdc

You are at higher risk for severe Listeria illness if you are pregnant, aged 65 or older, or have a weakened immune system due to certain medical conditions or treatments. If you are in any of these groups, do not eat meat or cheese from any deli counter, unless it is reheated to an internal temperature of 165°F or until steaming hot.

Fast Facts
  • Illnesses: 16
  • Hospitalizations: 13
  • Deaths: 1
  • States: 6
  • Recall: No
  • Investigation status: Active
Listeria in Deli Meat and Cheese

Deli meats (cold cuts, lunch meats, hot dogs, and pâtés sold at the deli) and cheeses are known sources of Listeria illnesses. This is because Listeria can easily spread among food on deli countertops, deli slicers, surfaces, and hands. Listeria is a hardy germ that can be difficult to fully remove once it is in the deli. It can survive and grow at cold temperatures in the refrigerator.

Source of the Outbreak

Information collected so far shows that deli meat and cheese purchased at deli counters in multiple states are the likely sources of this outbreak.

It is difficult for investigators to identify a single food as the source of outbreaks linked to deli meats and cheeses. This is because Listeria spreads easily between food and the deli environment and can persist for a long time in deli display cases and on equipment. A contaminated food likely introduced the outbreak strain of Listeria into delis in multiple states. Investigators are working to identify any specific products or delis that may be contaminated with the outbreak strain.

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Posted in food bourne outbreak, food contamination, food death, food handler, 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 Safety Management, Food Testing, Foodborne Illness, Foodborne Illness Death, foodborne outbreak, foodbourne outbreak, Illness, Listeria, Listeria monocytogenes, outbreak