Salmonella in meat meal from Belgium in France
Salmonella enterica ser. Agona in organic soybean cake from China, via Netherlands in Sweden
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Category Archives: Microbiology Investigations
RASFF Alert – Animal Feed – Salmonella – Meat Meal – Organic Soybean Cake
USA – FDA Core Investigation Table Update
This week’s updates are:
- For the Salmonella Braenderup outbreak (ref# 1075), the case count has increased from 59 to 63.
- For the E. coli O157:H7 outbreak (ref# 1068), the investigation status has been updated to closed.
- For the Listeria monocytogenes outbreak (ref# 1057), a voluntary recall has been initiated and an outbreak advisory has been issued.
| Date Posted |
Ref | Pathogen or Cause of Illness |
Product(s) Linked to Illnesses (if any) |
Total Case Count |
Status |
| 6/29/
2022 |
1076 | Not Yet Identified | Frozen Food | See Outbreak Advisory |
Active |
| 6/22/
2022 |
1075 | Salmonella Braenderup |
Not Yet Identified | 63 | Active |
| 6/22/
2022 |
1072 | Salmonella Paratyphi B var. L(+) tartrate+ |
Not Yet Identified | 14 | Active |
| 6/15/
2022 |
1070 | Listeria monocytogenes |
Not Yet Identified | 12 | Active |
| 6/8/
2022 |
1068 | E. coli O157:H7 |
Not Identified | 10 | Closed |
| 6/1/
2022 |
1066 | Hepatitis A Virus | Strawberries | See Outbreak Advisory |
Active |
| 5/25/
2022 |
1067 | Salmonella Senftenberg |
Peanut Butter | See Outbreak Advisory | Active |
| 4/20/
2022 |
1064 | Not Yet Identified |
Dry Cereal | 558 adverse event reports |
Active |
| 4/13/
2022 |
1057 | Listeria monocytogenes |
Ice Cream | See Outbreak Advisory | Active |
| 3/30/
2022 |
1060 | None Identified |
Meal Replacement Drink |
6 adverse event reports |
Closed |
| 3/16/
2022 |
1055 | Salmonella Saintpaul |
Not Identified | 60 | Closed |
| 2/17/
2022 |
1056 | Cronobacter sakazakii |
Powdered Infant Formula |
See Advisory |
Active (IMG) |
| 2/9/
2022 |
1040 | Listeria monocytogenes |
Not Identified | 20 | Closed |
| 2/2/
2022 |
1054 | Enteroinvasive E. coli O143:H26 |
Not Identified |
16 | Closed |
| 1/10/
2022 |
1050 | E. coli O121:H19 |
Romaine | 4 | Closed |
Posted in Cronobacter sakazakii, E.coli O121, FDA, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Hepatitis A, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, O143:H26, Salmonella, Salmonella Peanut Butter
USA – Stormberg Foods LLC Recalls Chicken Strips and Chicken Crisps Products for Dogs Due to Possible Salmonella Contamination
Summary
- Company Announcement Date:
- FDA Publish Date:
- Product Type:
- Animal & Veterinary
- Reason for Announcement:
-
Salmonella
- Company Name:
- Stormberg Foods
- Brand Name:
-
Beg & Barker, Billo’s Best Friend, and Green Coast Pets
- Product Description:
-
Chicken dog treats
Company Announcement
Stormberg Foods is recalling various sizes and batches of our Beg & Barker Chicken Breast Strips Dog Treat, Billo’s Best Friend Chicken Breast Strips Dog Treat, and Green Coast Pets Chicken Crisps Dog Treat products due to a potential contamination of Salmonella. On July 6, 2022, the firm was notified by the North Carolina Department of Agriculture & Consumer Services (NCDA & CS) that a sample they collected tested positive for Salmonella spp.
Salmonella can affect pets eating the products and there is risk to humans from handling contaminated pet products, especially if they have not thoroughly washed their hands after having contact with the products or any surfaces exposed to these products.
Healthy people infected with Salmonella should monitor themselves for some or all of the following symptoms: nausea, vomiting, diarrhea or bloody diarrhea, abdominal cramping and fever. Rarely, Salmonella can result in more serious ailments, including arterial infections, endocarditis, arthritis, muscle pain, eye irritation, and urinary tract symptoms. Consumers exhibiting these signs after having contact with these products should contact their healthcare providers.
Pets with Salmonella infections may be lethargic and have diarrhea or bloody diarrhea, fever, and vomiting. Some pets will have only decreased appetite, fever and abdominal pain. Infected but otherwise healthy pets can be carriers and infect other animals or humans. If your pet has consumed the recalled products and has these symptoms, please contact your veterinarian.
Stormberg Foods and NCDA & CS are continuing their investigation into the cause of the problem.
No illnesses have been reported to date.
Products affected are:
| Product | Size | UPC | Batch No. | Exp Dates |
|---|---|---|---|---|
| Beg & Barker Chicken Breast Strips | 1 oz | 8 50025 54628 7 | All batch numbers | 06/06/23 to 06/23/23 |
| Beg & Barker Chicken Breast Strips | 4 oz | 8 50025 54611 9 | All batch numbers | 06/06/23 to 06/23/23 |
| Beg & Barker Chicken Breast Strips | 10 oz | 8 50025 54610 2 | All batch numbers | 06/06/23 to 06/23/23 |
| Billo’s Best Friend Chicken Breast Strips | 4 oz | 8 50025 54682 9 | All batch numbers | 06/06/23 to 06/23/23 |
| Green Coast Pets Chicken Crisps | 4 oz | 8 60001 92832 7 | All batch numbers | 06/06/23 to 06/23/23 |
| Green Coast Pets Chicken Crisps | 8 oz | 8 60001 92833 4 | All batch numbers | 06/06/23 to 06/23/23 |
See product images for verification of products being recalled. Coding information may be found on the back of each package to the left or right of the UPC code.
The products were distributed between June 8, 2022 and June 22, 2022. These products were packaged in branded plastic bags in carboard master cases and shipped primarily to warehouses located in CA, MN, NC and RI. Products are then shipped nationwide to retail facilities and consumers via the internet.
Consumers who have purchased these products and/or have pets who have become ill are urged to notify stormbergship@gmail.com immediately with all product information for return or proper disposal information. Consumers with questions may contact the customer services department via (919) 947-6011, Monday – Saturday 3:00am – 9:00 pm EST or email 24h/day.
This recall is being made with the knowledge of the Food and Drug Administration.
Company Contact Information
- Consumers:
- Customer Services
- (919) 947-6011
- stormbergship@gmail.com
- Media:
- Emma Slabbert
- (919) 947-6011
USA – FDA CORE Table Updated: Big Olaf Ice Cream Listeria Outbreak
The FDA Core Outbreak Investigation Table was updated, with ten active investigations. The FDA states that the Listeria monocytogenes outbreak that has sickened at least 23 people is linked to big Olaf ice cream. The quote is, “For the Listeria monocytogenes outbreak, a product linked to illnesses is ice cream from Big Olaf Creamery, located in Florida.”
Posted in Decontamination Microbial, FDA, food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, foodborne outbreak, foodbourne outbreak, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak
Research – Collective food poisoning (TIAC) with E. coli O157 producing Shiga toxins, associated with the consumption of raw cucumbers
On September 9, 2021, the Regional Health Agency (ARS) of Hauts-de-France was informed of a suspicion of collective food poisoning (TIAC) affecting half-board students, educated in several schools in a municipality. of the Lille metropolis.
On September 13, 2021, two cases of haemolytic and uremic syndrome (HUS) were diagnosed in two hospitalized children attending school in this town. Public Health France Hauts-de-France was asked by the Hauts-de-France ARS to provide support for the investigations and management of this TIAC. A total of 35 cases of gastroenteritis, with bloody diarrhea and fever (>38°C) in half of the cases, were identified. Ten cases were hospitalized and two children developed HUS.
The cases identified were half-board students in four school groups (29 cases), a parent of a student and elderly people benefiting from the municipality’s home meal delivery service (5 cases). The case canteens were all supplied by the central municipal kitchen.
The shape of the epidemic curve was in favour of a common and point source of contamination during meals on September 2 or 3, 2021. The case-control survey, carried out in schools, concluded that only the consumption of cucumbers in salad, served with the meal on September 2, was statistically and significantly associated with the occurrence of the disease.
A strain of E. highly pathogenic Shiga toxin-producing (STEC) O157 coli was isolated from the stool cultures of eight cases, including the two children who developed HUS and in the offending cucumber salad. Genomic analysis of the strains confirmed the genetic clustering of clinical and food strains that belonged to the same genomic cluster. The veterinary investigation revealed that a failure in the decontamination process, associated with incomplete peeling of the contaminated cucumbers, contributed to the occurrence of this TIAC.
The cucumbers in question came from Belgium and the Belgian health authorities were informed via the dedicated European alert circuits. No other episodes of clusters of STEC infection related to this TIAC have been reported to the ARS over the period while cucumbers from the same batch had been widely distributed in communities and commercial catering services in the Hauts-de-France region. The food vehicle, incriminated in this TIAC, is part of the plants at risk because of its raw mode of consumption. It is important to remind vulnerable populations and collective catering services that preventing the risk of STEC infection, linked to the consumption of raw vegetables, requires washing, disinfection and peeling.
Posted in Bacterial Toxin, E.coli O157, E.coli O157:H7, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Toxin, Foodborne Illness, foodborne outbreak, foodbourne outbreak, HUS, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Research, STEC, STEC E.coli, Toxin
India – Six commandos fall ill due to food poisoning in Karnal
At least six commandos fell ill due to suspected food poisoning at the Commando Complex in Newal village of Karnal district.
Soon after they developed vomiting, the commandos were taken to Kalpana Chawla Government Medical College. Later, one commando, Anshu, was referred to Medanta Medicity at Gurugram where his condition was said to be stable.
As per information, the commandos were in training when their health deteriorated.
Ramesh Chander, DSP, Commando Complex said that they had consumed regular meal and that an investigation to find out the reasons behind the food poisoning was going on.
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, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk
India – 24 wedding guests fall ill after drinking mango juice served with dinner
HIGHLIGHTS
- 24 people fell ill in Uttar Pradesh’s Mathura after having food at a wedding
- These people did not wake up in the morning and were found unconscious by their family members
- Prima facie, it appears to be a case of food poisoning
In a suspected case of food poisoning, 24 people fell ill in Uttar Pradesh’s Mathura on Saturday after having food at a wedding, police said.
Chief Medical Officer Ajay Kumar Verma said the ‘baraat’ of one Nandu had gone to Nathu ki Garhi village in Agra on Friday from Parkham (Beri) village under the Farah police station area here. Some of the guests returned home at night.
Research – Risk factors for campylobacteriosis in Australia: outcomes of a 2018–2019 case–control study
Background
We aimed to identify risk factors for sporadic campylobacteriosis in Australia, and to compare these for Campylobacter jejuni and Campylobacter coli infections.
Methods
In a multi-jurisdictional case–control study, we recruited culture-confirmed cases of campylobacteriosis reported to state and territory health departments from February 2018 through October 2019. We recruited controls from notified influenza cases in the previous 12 months that were frequency matched to cases by age group, sex, and location. Campylobacter isolates were confirmed to species level by public health laboratories using molecular methods. We conducted backward stepwise multivariable logistic regression to identify significant risk factors.
Results
We recruited 571 cases of campylobacteriosis (422 C. jejuni and 84 C. coli) and 586 controls. Important risk factors for campylobacteriosis included eating undercooked chicken (adjusted odds ratio [aOR] 70, 95% CI 13–1296) or cooked chicken (aOR 1.7, 95% CI 1.1–2.8), owning a pet dog aged < 6 months (aOR 6.4, 95% CI 3.4–12), and the regular use of proton-pump inhibitors in the 4 weeks prior to illness (aOR 2.8, 95% CI 1.9–4.3). Risk factors remained similar when analysed specifically for C. jejuni infection. Unique risks for C. coli infection included eating chicken pâté (aOR 6.1, 95% CI 1.5–25) and delicatessen meats (aOR 1.8, 95% CI 1.0–3.3). Eating any chicken carried a high population attributable fraction for campylobacteriosis of 42% (95% CI 13–68), while the attributable fraction for proton-pump inhibitors was 13% (95% CI 8.3–18) and owning a pet dog aged < 6 months was 9.6% (95% CI 6.5–13). The population attributable fractions for these variables were similar when analysed by campylobacter species. Eating delicatessen meats was attributed to 31% (95% CI 0.0–54) of cases for C. coli and eating chicken pâté was attributed to 6.0% (95% CI 0.0–11).
Conclusions
The main risk factor for campylobacteriosis in Australia is consumption of chicken meat. However, contact with young pet dogs may also be an important source of infection. Proton-pump inhibitors are likely to increase vulnerability to infection.
Posted in Campylobacter, campylobacter coli, Campylobacter jejuni, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Research
Research – Genomic analysis of Listeria monocytogenes from US food processing environments reveals a high prevalence of QAC efflux genes but limited evidence of their contribution to environmental persistence
Background Quaternary ammonium compound (QAC) efflux genes increase the minimum inhibitory concentration of Listeria monocytogenes ( Lm ) to benzalkonium chloride sanitizer, but the contribution of these genes to persistence in food processing environments is unclear.
The goal of this study was to leverage genomic data and associated metadata for 4969 Lm isolates collected between 1999 and 2019 to: (1) evaluate the prevalence of QAC efflux genes among Lm isolates from diverse US food processors, (2) use comparative genomic analyses to assess confounding factors, such as clonal complex identity and stress tolerance genotypes, and (3) identify patterns in QAC efflux gene gain and loss among persistent clones within specific facilities over time.
Results The QAC efflux gene cassette bcrABC was present in nearly half (46%) of all isolates. QAC efflux gene prevalence among isolates was associated with clonal complex (𝛘 ² < 0.001) and clonal complex was associated with the facility type (𝛘 ² < 0.001). Consequently, changes in the prevalence of QAC efflux genes within individual facilities were generally attributable to changes in the prevalence of specific clonal complexes. Additionally, a GWAS and targeted BLAST search revealed that clonal complexes with a high prevalence of QAC efflux genes commonly possessed other stress tolerance genes. For example, a high prevalence of bcrABC in a clonal complex was significantly associated with the presence of the SSI-1 gene cluster ( p < 0.05). QAC efflux gene gain and loss were both observed among persistent populations of Lm in individual facilities, suggesting a limited direct role for QAC efflux genes as predictors of persistence.
Conclusion This study suggests that although there is evidence that QAC efflux genes are part of a suite of adaptations common among Lm isolated from some food production environments, these genes may be neither sufficient nor necessary to enhance persistence. This is a crucial distinction for decision making in the food industry. For example, changes to sanitizer regimen targeting QAC tolerance would not address other contributing genetic or non-genetic factors, such as equipment hygienic design which physically mediates sanitizer exposure.
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, Microbiology Risk, Research
Research – Effect of citral on the thermal inactivation of Escherichia coli O104:H4 in ground beef
The objective of the present study was to analyze the combined effect of heat treatment (55 to 62.5 °C) and citral (0 to 3%) on the heat resistance of Escherichia coli O104:H4 inoculated in ground beef. Inoculated meat packages were immersed in a circulating water bath stabilized at 55, 57.5, 60 and 62.5 °C for different times. The surviving microbial cells were counted in tryptic soy agar. A factorial design (4 x 4) was used to analyze the effect and interaction of heat treatment and citral. The results showed that heat and citral promoted E. coli O104:H4 thermal inactivation, suggesting a synergistic effect. At 55 °C, the incorporation of citral at 1, 2 and 3%, decreased D values (control: 42.75 min) by 85, 89, and 91%, respectively ( p < 0.05). Similarly, other evaluated temperatures exhibited a citral concentration-dependent effect ( P < 0.05). In conclusion, the findings could be a valuable tool for the food industry in designing a safe thermal process for inactivating E. coli O104:H4 in ground beef under similar thermal inactivation conditions.
Posted in Decontamination Microbial, E.coli O104, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Research, STEC, STEC E.coli
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