Recalled Foods , Published: February 18, 2022
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Recalled Foods , Published: February 18, 2022
The public and industry had the opportunity this week to hear FDA representatives talk about a proposed rule regarding how to make water used in the growing of fresh produce safer.
The session with the Food and Drug Administration officials included about 30 minutes for comments from the audience, which consisted of three-minutes each from industry spokespeople.
During one portion of the five-hour session a representative from the Center for Science in the Public Interest provided comments about public welfare issues concerning the proposed water safety rule. That portion of the session also included a presentation by a representative of Western Growers, which is a group of produce growers in western states.
One thing the government speakers and other commenters had in common was the fact that the ag water rule is complicated. They all also said the proposed rule is more flexible than the one-size-fits-all proposal previously put forward by the Food and Drug Administration.
The agency has been working on the rule regarding agricultural water requirements under the Produce Rule since 2013. The rule is one of the mandates included in the federal Food Safety and Modernization Act of 2011. It covers water safety issues for fresh fruits and vegetables. It has a special section for the production of sprouts that is already in place.
Provisions of the proposed water rule do not include most small farmers, if their annual income generated by their sales of fresh produce is less than $25,000. Many of those growers use organic methods.
Norovirus was the main cause of foodborne outbreaks in Finland from 2017 to 2019, according to figures published recently by the Finnish Food Authority (Ruokavirasto).
About 2,900 people were reported to have fallen ill in 162 foodborne outbreaks with 110 hospitalizations and nine deaths.
Norovirus caused 57 foodborne outbreaks including two in 2018 through meals at medical and elderly care institutions with 292 and 110 cases. The most commonly reported vectors were fish and fish products, including shellfish and mussels. These caused 14 outbreaks.
Posted in food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Virus, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Norovirus, outbreak, Virus
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2/17/ 2022 |
1056 |
Cronobacter |
Powdered |
Active |
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2/9/ 2022 |
1040 |
Not Yet |
14 |
Active |
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2/2/ 2022 |
1054 |
Enteroinvasive |
Not Yet |
16 |
Active |
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1/10/ 2022 |
1050 |
E. coli |
Romaine |
4 |
Closed |
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12/29/ 2021 |
1052 |
E. coli |
Packaged |
Active |
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12/20/ 2021 |
1039 |
Packaged |
Active |
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12/15/ 2021 |
1048 |
Packaged |
Active |
Posted in Cronobacter sakazakii, E.coli O121, E.coli O157, E.coli O157:H7, FDA, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, O143:H26, Salmonella
Authorities announced that norovirus is the culprit behind the hospitalization of hundreds of people in the western province of Bilecik in recent weeks. An investigation found out that the virus, whose symptoms include vomiting, diarrhea and stomachache, originated from city’s drinking water. Health Ministry crews discovered that unfiltered water from a spring had contaminated drinking water supplies to the city of more than 228,000 people.
Posted in Contaminated water, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Virus, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Norovirus, outbreak, Virus, Water, water microbiology, Water Safety
Enterobacteriaceae in dog chews from the Netherlands in Belgium
Salmonella enterica ser. Bradford in organic rapeseed expeller from Germany
Cheese made with unpasteurized milk has been associated with outbreaks of illness. However, there are limited data on the prevalence of Shiga toxin–producing Escherichia coli (STEC) in these products and a lack of clarity over the significance of E. coli as a general indicator of hygiene in raw milk cheeses. The aim of this study was to provide further data to address both of these issues, as well as assessing the overall microbiological quality of raw milk cheeses available to consumers in England. A total of 629 samples of cheese were collected from retailers, catering premises, and manufacturers throughout England. The majority (80%) were made using cow’s milk, with 14% made from sheep’s milk and 5% from goat’s milk. Samples were from 18 different countries of origin, with the majority originating from either the United Kingdom (40%) or France (35%). When interpreted against European Union microbiological criteria and United Kingdom guidance, 82% were considered to be of satisfactory microbiological quality, 5% were borderline, and 12% were unsatisfactory. Four samples (0.6%) were potentially injurious to health due to the isolation of STEC from one, >104 CFU/g of coagulase-positive staphylococci in two, and >100 CFU/g of Listeria monocytogenes in the fourth sample. Indicator E. coli and Listeria species were detected more frequently in soft compared with hard cheese. Higher levels of indicator E. coli were significantly associated with a greater likelihood of detecting Shiga toxin genes (stx1 and/or stx2).
Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Raw Milk, raw milk cheese, Shigatoxin, STEC, STEC E.coli, STX 1, STX 2
Vermaat Leisure BV warns against Sam & Joris chicken soup. Research has shown that the soup contains harmless micro-organisms, which means that the soup does not taste as you are used to from us. These micro-organisms also ensure that the can bulges and can burst open over time.
BOSTON — The Massachusetts Department of Public Health (DPH) is advising consumers who have any Dog Gone Dog Treats to dispose of them. There have been three cases of salmonellosis (infection with the Salmonella bacteria) linked to individuals handling these dog treats. The cases include two adults in their 70s and a child; all are residents of Essex County. One open bag from a customer and several unopened bags purchased last week all tested positive for Salmonella at the State Public Health Laboratory.
Dog Gone Dog Treats are made in Georgetown, include “chicken chips” and beef liver and sweet potato chips, and are sold at Essex County Co-Op in Topsfield, New England Dog Biscuit Company in Salem, Gimme Chews & Moore in Haverhill, and Animal Krackers in Gloucester. These treats are dehydrated and are not fully cooked.
All stores have been ordered to remove any existing product from their shelves and no additional product is currently being made. People get Salmonella if they eat or handle food that has been contaminated with the bacteria and the food has not been properly handled, prepared, or cooked. Salmonella is common in uncooked food products from animals, such as eggs, poultry, and unpasteurized milk. People who get the germs on their hands can infect themselves by eating, smoking, or touching their mouths. They can also spread the germs to anyone or anything they touch, including food.
Most people with an infection will have diarrhea, fever, and stomach cramps that can last up to a week; severe disease is possible but uncommon. Although treatment is not always necessary, people who have weakened immune systems, very young children, adults over 65, and those experiencing severe symptoms should talk to their healthcare providers about treatment. Individuals should consult with their healthcare provider if they have symptoms after contact with the dog treats or an animal that has eaten the dog treats.
Dogs that become ill from Salmonella infection may experience diarrhea that can contain blood or mucus, may seem more tired than usual, and may have a fever or vomit. It is also possible for dogs to have Salmonella infection and not appear sick. Those concerned that their dogs may have become ill after eating the treats should consult their veterinarians.
The best way to prevent Salmonella infection from pet food or treats is to: