Salmonella enterica ser. Derby in horse meal from the Netherlands, used to produce dog treats from Belgium in the Netherlands and Germany
Salmonella spp. in rapeseed extraction meal from Germany in Denmark
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Category Archives: Microbial growth
RASFF Alerts – Animal Feed – Salmonella – Dog Treats – Rapeseed Extraction
Posted in Animal Feed, Animal Feed Salmonella, Animal Feed Testing, Food Micro Blog, Food Microbiology Blog, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pet Food, Pet Food Salmonella, Pet Food Testing, RASFF, Salmonella, Salmonella Dog Food
India – Mumbai: Seven Blind School students fell sick due to food poisoning
At least seven children fell sick due to food poisoning at the Victoria Memorial Blind School in Mumbai’s Tardeo as reported at around 1 am on Tuesday.
The brief further said that five children are complaining vomiting and abdominal pain, whereas two others are suffering from fever.
All the seven children are admitted to BMC’s Nair Hospital and reported to be in “stable condition”.
Posted in Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Foodborne Illness, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Poisoning
USA – FDA Core Investigation Table Update
What’s New
- A new outbreak of Salmonella Hartford (ref # 1144) linked to a not yet identified product has been added to the table. FDA has initiated traceback.
- For the outbreak of hepatitis A virus (ref #1143), the case count has been adjusted from nine to five cases, following CDC’s exclusion of suspect cases from the case count. FDA has initiated sample collection and analysis.
| 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
USA – FDA warns Darwin’s in follow-up to sick cat complaint – Salmonella
The US Food and Drug Administration (FDA) has issued a stern warning to Arrow Reliance Inc. (doing business as Darwin’s Natural Pet Products), following what the agency referred to as an “inadequate” response to violations of the Food Drug and Cosmetics Act (FD&C Act) documented during an August-September 2022 inspection.
The inspection was carried out in response to a consumer complaint received by the FDA, in which the consumer reported that a Darwin’s cat food had caused illness in three kittens. The consumer provided documentation that a stool sample from one of the kittens tested positive for Salmonella.
Research – Detection, Mitigation and Control of Listeria and Salmonella: What We Know and Where We’re Heading
The detection and mitigation of foodborne illness-causing pathogens continue to be a challenge for all aspects of the food industry from farm to fork. Join Food Safety Tech and the Center for Foodborne Illness Research and Prevention at the Fawcett Center at The Ohio State University on April 3-5 in Columbus, Ohio, for three days of food safety hazards education.
The Food Safety Tech’s Hazards Conference + CFI Think Tank brings together leading minds in industry and academia for two days of practical education on the detection, mitigation, control and regulation of key food hazards, followed by discussion geared toward identifying gaps for research and innovation. The program includes:
Research – First report of foodborne botulism due to Clostridium botulinum type A(B) from vegetarian home-canned pate in Hanoi, Vietnam
Abstract
Even one case of foodborne botulism constitutes a public health emergency. We report a series of cases with delayed treatment due to delayed diagnosis. Clostridium botulinum type A(B) was isolated from vegetarian home-canned pate, but not from stool samples. These are the first recorded cases of foodborne botulism in Hanoi.
Introduction
Botulism is a rare but serious neuroparalytic illness caused by botulinum neurotoxins (BoNTs) [1,2]. The sources of BoNTs are Clostridium botulinum and sometimes C. butyricum, C. baratii, and C. argentinense. The toxins are produced under anaerobic conditions and act presynaptically at peripheral cholinergic neuromuscular junctions, blocking acetylcholine release. Seven types (A–G) of BoNTs have been identified [3]. The classical early signs of botulism include cranial nerve palsies that progress to the symmetrical descending weakness of the trunk, extremities, and smooth muscle, with eventual flaccid paralysis. Typical early symptoms include diplopia (visual disturbances), dysphagia (difficulty swallowing), dysphonia (voice change), and dysarthria (slurred speech) [4]. Considering the severity and potential public health impact of this disease, rapid diagnosis is necessary. This report describes the first recorded cases of foodborne botulism in Hanoi, associated with vegetarian home-canned pate. This was caused by C. botulinum type A(B), which carries both type A and type B bont genes but does not produce active type B toxin because of mutations or truncations.
Posted in Bacterial Toxin, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Food Toxin, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk
Gastro, food poisoning or stomach flu: Everything you need to know
Whether you’re feeling nauseous, have the runs, or are actively vomiting, there’s nothing pleasant about an upset stomach.
As Nirvana Luckraj, the chief medical officer of Healthdirect Australia explains, gastro is an overarching condition.
“Gastroenteritis is a general term that refers to inflammation of the gastrointestinal tract.
“[It] can be caused by a variety of factors including viral or bacterial infections, food poisoning, or it can be a reaction to certain medications, or even dietary changes.”
Her team saw a spike in interest in gastro over the December and January holiday period, but have seen a downward trend since then.
Whatever variant you’re experiencing, this is how to look after yourself and those around you.
What are the symptoms of gastro, food poisoning and the stomach flu?
Symptoms of gastroenteritis can include:
- Nausea
- Vomiting
- Diarrhea
- Stomach cramps
- Fever
Dr Luckraj says food poisoning, stomach bugs and other forms of gastro all have similar symptoms, but differ in their causes.
Stomach flu, also known as viral gastroenteritis, is caused by viral infection, and can be spread via contact with an infected person, or by consuming contaminated food or water.
Food poisoning is caused by consuming contaminated food like undercooked meat, contaminated produce, or dairy products. Dr Luckraj says symptoms usually start quickly — even just hours after consumption.
Posted in Decontamination Microbial, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, gastroenteritis, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk
Research – Safe Food Australia – A guide to the Food Safety Standards
Last updated: February 2023
Safe Food Australia is a guide to the four mandatory food safety standards:
- Standard 3.1.1 Interpretation and Application
- Standard 3.2.2 Food Safety Practices and General Requirements
- Standard 3.2.2A Food Safety Management Tools
- Standard 3.2.3 Food Premises and Equipment.
The guide is for government agencies who are responsible for enforcing the standards. Food businesses may also find it offers helpful information about the standards and food safety issues.
Fourth Edition, February 2023
Download the complete Safe Food Australia guide (PDF 7 mb)
- Status and context of the document (PDF 40 kb)
- Contents (PDF 145 kb)
- Introduction (PDF 198 kb)
- Standard 3.1.1 Interpretation and Application (PDF 291 kb)
- Standard 3.2.2 Food Safety Practices and General Requirements
(PDF 848 kb) - Standard 3.2.2A Food Safety Management Tools (PDF 623 kb)
- Standard 3.2.3 Food Premises and Equipment (PDF 568 kb)
- Appendix 1 – Potentially hazardous foods (PDF 271 kb)
- Appendix 2 – Time as a control for potentially hazardous food (PDF 479 kb)
- Appendix 3 – Limits for food processes (PDF 214 kb)
- Appendix 4 – Foods requiring special care (PDF 296 kb)
- Appendix 5 – Cooling of meats after cooking (PDF 188 kb)
- Appendix 6 – Cleaning and sanitising surfaces and utensils (PDF 384 kb)
- Appendix 7 – Pest management (PDF 169 kb)
- Appendix 8 – Template examples (PDF 319 kb) | Appendix 8 – Templates examples (Word 96 kb)
- Appendix 9 – Temporary and mobile food premises (PDF 1.5 mb)
- Appendix 10 – Home-based food businesses (PDF 292 kb)
- Appendix 11 – Food safety culture (PDF 210 kb)
- Resources and References (PDF 618 kb)
New content!
Standard 3.2.2A is a new food safety standard for food service, caterer and related retail businesses, becoming enforceable in December 2023. It contains requirements for food handler training, a food safety supervisor, and evidence that specific food handling activities are being adequately managed. Businesses will need to implement either two or three of these tools depending on their food handling activities.
- Guidance on the new Standard 3.2.2A Food Safety Management Tools (PDF 623 kb)
is now available as a new chapter in Safe Food Australia and in our InfoBite fact sheets. - Appendix 8 – Templates examples (Word 96 kb): revised Word templates for businesses to adapt to their needs, to record food safety management activities, including food temperatures, supplier details and cleaning and sanitising.
- Appendix 11 – Food safety culture (PDF 210 kb): why is food safety culture important? Where to start and what strong culture looks like.
InfoBites for food businesses
We’ve also developed some short factsheets to help you understand the food safety standards, by topic. See our InfoBites.
Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety Alert, Food Safety Management, Food Safety Regulations, food safety training, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk
Denmark – Unwanted bacterial growth in mayonnaise
Stryhns Gruppen A/S is recalling Mayonnaise, Neutral, due to the risk of unwanted bacterial growth, which makes the mayonnaise unsuitable as food.
The mayonnaise is sold in ABC Low Price stores in Jutland and on Funen.
Consumers should discard the product or return it to the store where it was purchased.
Recalled foods , Published: March 6, 2023
What Food
Net weight: 400g
Best before date: 08.06.2023
EAN barcode: 5701295292686
Sold in : ABC low-cost stores in Jutland and on Funen
Why
The company has measured an excessively high pH value in the product. A high pH value means that there is a risk of the growth of unwanted bacteria in the mayonnaise, and the product can have a different smell and taste, which makes it unsuitable as food.
What should you do as a consumer?
The Danish Veterinary and Food Administration advises consumers to return the product to the store where it was purchased or to discard it.
Who is recalling this product
Stryhns Gruppen A/S
Vester Kirkevej 13-19
4000 Roskilde
Posted in bacterial contamination, DVFA, food contamination, food handler, Food Hazard, Food Hygiene, 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, Food Testing, Microbial growth
Ireland – Boil Water Notice as parasite detected in East Limerick water -Cryptosporidium
Approximately 470 consumers living close to the Tipperary border have been issued a Boil Water Notice. Traces of cryptosporidium was detected in the Glengar Public Water Supply. A map of the affected area is available to view on the supply and service section of water.ie
Following consultation with the (HSE), Uisce Éireann and Tipperary County Council, all consumers affected by this notice are advised to boil their water before drinking it.
supplied by the Glengar Public Water Supply scheme. Uisce Éireann and Tipperary County Council are issuing this Boil Water Notice with immediate effect.
The notice impacts customers in Glengar, Leugh, Knockanavar, Moher East, Moher West, Shanacloon, Gortaderry, Ballyhane East, Ballyhane West and surrounding areas.
Vulnerable customers who have registered with Uisce Éireann will receive direct communication on this Boil Water Notice and are reminded that the water is safe to consume once boiled and cooled.
Water must be boiled for Drinking;
Posted in Boil Water Notice, Contaminated water, Cryptosporidiosis, Cryptosporidium, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Water, water microbiology, Water Safety
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