Salmonella spp. in fish meal from USA in Denmark
Salmonella in salmon-feed from the UK in Denmark and Norway
Salmonella spp. in fishmeal from USA in Denmark
Salmonella Mbandaka in soybean meal, used in feed for poultry from Belgium in France and the Netherlands
Salmonella in soybean meal from Brazil in Poland
Salmonella spp. in rapeseed meal from Germany in Austria, France, Germany and Switzerland
Please contact your local health department, also known as a county or city health department, if you believe you or someone you know became ill from eating a certain food. Ask to speak with the environmental health specialist, or sanitarian, about a possible food problem. Refer to your state health department website to find more information about how to contact your local health department.
Reporting illnesses to your local health department helps them identify potential foodborne disease outbreaks. Public health officials learn about possible problems in food preparation, production, and distribution that may cause illness during investigations of foodborne disease outbreaks.
Please call CDC INFO at 1-800-CDC-INFO (1-800-232-4636).
In the autumn of 2021 and the spring of 2022, the Norwegian Food Safety Authority will carry out an inspection campaign with approved producers of ready-to-eat seafood. In the campaign, the Norwegian Food Safety Authority will investigate measures and routines to prevent the ready-to-eat products from being contaminated with the listeria bacterium.
The campaign starts in November and lasts until April next year.
– We will look in particular at the manufacturers’ documentation of the chosen limit value, routines for sampling and non-conformance treatment. We will also provide guidance on the limit values and clarify regulations and responsibilities for manufacturers. This is to ensure that ready-to-eat seafood produced in Norway is safe to eat, says Siv Jorunn Nordlund, section manager for biological food safety at the Norwegian Food Safety Authority.
The control will take place in the form of audits, and the goal is to audit all approved producers of smoked and digged seafood.
At least a dozen students at Georgetown University have reported being sick with symptoms that resemble foodborne illness and an official says they may be part of a nationwide outbreak of Salmonella infections.
Chief Public Health Officer Dr. Ranit Mishori says the school is working to determine the cause of the illnesses.
“At this time we do not know the cause of the symptoms, but it is prudent to assume they are related to an infectious process. Please be aware that the U.S. Centers for Disease Control and Prevention has reported a national outbreak of Salmonella from an unknown source,” according to a letter Mishori sent to students and staff.
Students have reported symptoms including severe stomach pains, vomiting and diarrhea, which are consistent with foodborne illness.
Posted in Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Safety, foodborne disease, Foodborne Illness, foodborne outbreak, foodbourne outbreak, gastroenteritis, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations
It is a common misconception that low numbers of Salmonella, Cronobacter and other pathogens are not a problem in low moisture foods because these products do not support growth. Certain organisms can persist for prolonged periods of time in low-moisture products, and heat resistance of Salmonella is greatly increased at reduced water activities in food matrices.
The low water activity level found in most dry ingredients and finished products usually results in severely dehydrated bacteria. It is only when there is adequate moisture, temperature and growing conditions that these stressed bacteria recover and multiply.
Physical cleaning should be followed by chemical or equivalent disinfection procedures and all contact surfaces should be dry before use. If disinfection measures are inadequate, bacteria may adapt to the stress conditions and become more resistant to control efforts. Clean breaks for in-shift sanitizing are becoming more common, so speed of application and drying time must be considered when evaluating new interventions.
Newer technology used in food and medical applications include concentrated alcohol products applied through inert gases to eliminate flammability. Biomist, Inc. has developed new high-grade sanitizing systems and automation for food manufacturers to bolster their sanitation programs by safely applying alcohol-based sanitizers to processing equipment, pneumatic pipes, electronics and other vectors of contamination.
Recalled Foods , Published: September 22, 2021
What food:
Organic hummus spicy
Net weight: 200g
Best before-dates: 09/26/2021 and 10/10/2021
Sold in:
Meny, Spar, My Grocery, Løvbjerg and Easy-Buy in the country.
Company recalling:
Mozami A / S, Ved Milepælen 4, 8361 Hasselager
Cause:
The company has found gas development in some of the packages, which indicates unwanted growth of microorganisms.
Risk: The
evolution of gas and the possible growth of microorganisms make the product unfit for human consumption. Consumer
advice:
Consumers are advised to return the product to the store where it was purchased or to discard it.
Date published: 22 September 2021
Coca-Cola Amatil is conducting a recall of Appletiser 750ml. The product has been available for sale at selected Coles in VIC, NSW and TAS and selected Woolworths in VIC.
Best Before: BB 01 JUN 22 and BB 02 JUN 22
Problem
The recall is due to quality testing revealing higher than acceptable levels of patulin. Products containing elevated levels of mycotoxin (patulin) may cause illness.
Food products containing higher than acceptable levels of mycotoxin (patulin) may cause illness if consumed.
South Africa
Any consumers concerned about their health should seek medical advice and should return the product to the place of purchase for a full refund.
For further information please contact:
Related links:
HACCP is a way of managing food safety hazards. Food safety management procedures should be based on HACCP principles.
HACCP involves:
It is important to have food safety management procedures that are appropriate for your business.
A hazard is something that is dangerous. A food hazard is something that could make food unsafe or unfit to eat. It’s important you can identify those stages in your business when hazards could be present so they can be removed or reduced to safe levels.
There are three main types of food safety hazards:
You must develop your own procedures based on the principles of HACCP.
Businesses must comply with the legal requirements by following good hygiene practice.
Meat plants are required to implement and maintain hygiene procedures based on Hazard Analysis and Critical Control Point (HACCP) principles for meat plants.
MyHACCP is a free web tool that will guide you through the process of developing a food safety management system based on the HACCP principles.
This tool will produce a food safety management system for your business. This will show how your business can identify and control any hazards that occur in the food you manufacture.
MyHACCP is aimed at small food manufacturing businesses in the UK. This can include businesses with fifty or fewer employees. Access to the tool is not available to food businesses outside the UK.
You will need to:
Our Safer Food Better Business (SFBB) or Safe Catering (Northern Ireland) packs provide a simpler approach if your food production processes are simple.
Novel outbreak-associated food vehicles (i.e., foods not implicated in past outbreaks) can emerge as a result of evolving pathogens and changing consumption trends. To identify these foods, we examined data from the Centers for Disease Control and Prevention Foodborne Disease Outbreak Surveillance System and found 14,216 reported outbreaks with information on implicated foods. We compared foods implicated in outbreaks during 2007–2016 with those implicated in outbreaks during 1973–2006. We identified 28 novel food vehicles, of which the most common types were fish, nuts, fruits, and vegetables; one third were imported. Compared with other outbreaks, those associated with novel food vehicles were more likely to involve illnesses in multiple states and food recalls and were larger in terms of cases, hospitalizations, and deaths. Two thirds of novel foods did not require cooking after purchase. Prevention efforts targeting novel foods cannot rely solely on consumer education but require industry preventive measures.
Foodborne illness is a major public health issue in the United States; millions of persons become ill from contaminated food every year (1). Most cases are sporadic (i.e., not associated with a disease outbreak) (2), and the responsible food(s) is often undetermined. Outbreaks provide an opportunity for public health agencies to determine shared exposures and the source of infection. Many food safety laws and regulations, industry practices, and consumer education efforts have been implemented to make foods safer. Nevertheless, evolving foodborne pathogens and changing consumption trends provide continued opportunities for contamination and illness (3–7). Within these changing conditions, novel outbreak-associated food vehicles (i.e., foods not implicated in prior outbreaks) can emerge. Identifying these novel food vehicles provides an opportunity to determine emerging sources of illness and to inform prevention policies. To identify novel food vehicles reported during 2007–2016, we examined data from the Centers for Disease Control and Prevention (CDC) Foodborne Disease Outbreak Surveillance System (FDOSS).
More than 50 people are ill in Ireland after a failure at a treatment plant led to contaminated water being released to the public.
The Health and Service Executive (HSE) is investigating an outbreak in the town of Gorey in North Wexford. There have been 52 confirmed illnesses linked to the incident, including cases of Shiga toxin-producing E. coli (STEC), with a number of hospitalizations.
At Gorey water treatment plant in County Wexford, there was a power outage and a chlorine pump failure resulting in water leaving the plant and entering the public supply without the appropriate level of disinfection for five days beginning Aug. 19. This incident was not reported to the Environmental Protection Agency (EPA) and HSE until Aug. 26.
Authorities said the delay in reporting prevented a timely risk assessment of the impact on drinking water quality and time to allow measures that could have protected public health.
EPA conducted two audits at Gorey water treatment plant on Sept. 7 and 16 to investigate the incident and to identify what corrective actions needed to be taken.
Posted in Contaminated water, E.coli, escherichia coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, STEC, STEC E.coli, Water, water microbiology, Water Safety
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