In July 2019, we investigated a cluster of Yersinia enterocolitica cases affecting a youth summer camp and nearby community in northeastern Pennsylvania. After initial telephone interviews with camp owners and community members, we identified pasteurized milk from a small dairy conducting on-site pasteurization, Dairy A, as a shared exposure. We conducted site visits at the camp and Dairy A where we collected milk and other samples. Samples were cultured for Y. enterocolitica. Clinical and nonclinical isolates were compared using molecular subtyping. We performed case finding, conducted telephone interviews for community cases, and conducted a cohort study among adult camp staff by administering an online questionnaire. In total, we identified 109 Y. enterocolitica cases. Consumption of Dairy A milk was known for 37 (34%); of these, Dairy A milk was consumed by 31 (84%). Dairy A had shipped 214 gallons of pasteurized milk in 5 weekly shipments to the camp by mid-July. Dairy A milk was the only shared exposure identified between the camp and community. Y. enterocolitica was isolated from Dairy A unpasteurized milk samples. Five clinical isolates from camp members, two clinical isolates from community members, and nine isolates from unpasteurized milk were indistinguishable by whole-genome sequencing. The risk for yersinosis among camp staff who drank Dairy A milk was 5.3 times the risk for those who did not (95% confidence interval: 1.6–17.3). Because Dairy A only sold pasteurized milk, pasteurized milk was considered the outbreak source. We recommend governmental agencies and small dairies conducting on-site pasteurization collaborate to develop outbreak prevention strategies.
Posted in food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, outbreak, Research, Yersinia, yersinia enterocolitica
WARNING TO THE POPULATION
QUEBEC, July 20. 2021 / CNW Telbec / – The Ministry of Agriculture, Fisheries and Food (MAPAQ), in collaboration with the Food Inspection Department of the City of Montreal and the company Souk Michelet, located at 6450 , rue Beaubien Est, in Montreal, is warning the public not to consume the product indicated in the table below, because it has not been prepared and packaged in such a way as to ensure its safety.
|
Product name |
Format |
Targeted lot |
|
“Souk Michelet, smoked fish” |
Variable |
Units sold until July 19, 2021 |
The product that is the subject of this warning was offered for sale until July 19, 2021 inclusive, and only at the establishment designated above. It was packaged in transparent bags, under vacuum, and sold refrigerated. The product label includes the words “Souk Michelet”.
The operator is voluntarily recalling the product in question. He agreed with the MAPAQ and the Food Inspection Department of the City of Montreal to disseminate this warning as a precautionary measure. People who have this product in their possession are advised not to consume it. They must either return it to the establishment where they bought it or throw it away. Even if the affected product does not show any signs of spoilage or a suspicious odor, consuming it may represent a health risk. It should be noted that no case of illness associated with the consumption of this food has been reported to MAPAQ so far.
Additional information
The Ministry publishes various information documents concerning food safety. Those interested can consult them in the “Food consumption” section of the MAPAQ website: www.mapaq.gouv.qc.ca/consommation . They also have the option of registering online, by visiting www.mapaq.gouv.qc.ca/rappelsaliments , to receive, by email, the food recall releases published by the Department. Finally, it is possible to follow “MAPAQaliments” on Twitter at the following address: www.twitter.com/MAPAQaliments .
|
Risk classification : class 1 Item number: 4372 |
The Food and Agriculture Organization of the United Nations (FAO) and the Republic of Korea, through its Ministry of Food and Drug Safety (MFDS), today signed a new Framework Arrangement which establishes overarching terms and conditions that will govern the cooperation through voluntary contributions and facilitate future negotiations between MFDS and FAO.
The Arrangement focuses on food safety and standard setting, and contains a Contribution Arrangement which will help to simplify the implementation of individual projects.
The Republic of Korea will provide $10 million to help implement and monitor Codex Alimentarius international food standards, with the goal of containing and reducing foodborne antimicrobial resistance (AMR). AMR not only poses a major threat to human and animal health, but also has serious implications for food safety, food security and the economic wellbeing of millions of farming households.
The first project under the Arrangement will be implemented by the Joint FAO/WHO Centre on CODEX Food Standards and Zoonotic Diseases the FAO Division on Food Systems and Food Safety, and will focus on implementing Codex standards to support containment and reduction of foodborne AMR in six countries: Cambodia, Mongolia, Pakistan, Nepal, Bolivia and Colombia.
Signing on behalf of FAO, Deputy Director-General, Beth Bechdol, praised the Republic of Korea’s continuous interest and effort to increase cooperation with FAO and its deep commitment for the development of international food standards and to the Codex Alimentarius. “The COVID-19 pandemic has shown us how important it is to boost international food safety standards to ensure our food keeps travelling safely across borders, safeguarding food and nutritional security. We must transform our agri-food systems to make them more resilient and inclusive if we are to ensure a better food future for all.”
Since joining FAO as a recipient country in 1949, the Republic of Korea has transformed into a major G-20 economy and a dedicated FAO resource partner. The country is a long-standing Member and strong supporter of the Codex Alimentarius Commission, which sets international and regional standards, guidelines and codes of practice. The broad scope of Codex, which covers areas such as contaminants, nutrition, food hygiene, additives, antimicrobial resistance and pesticide and veterinary drug residues, makes it an essential tool to achieve food security and end hunger.
Jinseok Kim, Vice Minister of the MFDS welcomed the new Arrangement as a way to streamline and enhance the long-lasting cooperation between FAO and the Republic of Korea, and, in the years to come, as a basis for both parties to increase interventions within their joint areas of interest.
“Without global collaboration, we cannot overcome the difficulties due to the pandemic and I believe this is why we are here today: to work together,” Vice Minister Kim affirmed. “It is our responsibility to support other countries, and the most effective way to do this is through FAO, the key player in food safety in the UN. It is essential to continue to move forward, and as of today Korea would like to play a leading role in world food safety.”
The Republic of Korea currently hosts the Codex ad hoc Intergovernmental Task Force on Antimicrobial Resistance (TFAMR), which is charged with developing science-based guidance on the management of foodborne antimicrobial resistance. The TFAMR is expected to complete its work in 2021.
In addition to hosting the TFAMR and supporting international standard development, the Republic of Korea leads by example in its own efforts to minimize and contain AMR in the food chain, and has expressed a desire to assist other countries in addressing AMR, by supporting the transition from standard-setting to the implementation of Codex guidance, with the collaboration and support of FAO.
Posted in Antibacterial, Antibiotic Resistance, antimicrobial resistance, Antimicrobials, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research
For immediate release: July 16, 2021 (21-170)Spanish
Media contact: Teresa McCallion, Communications, 360-701-7991
OLYMPIA – An outbreak of vibriosis in Washington has already surpassed the highest number of cases ever recorded by the state for the month of July. Recent high temperatures and low tides in Washington State are likely to blame for the increased rate of illness, which is associated with eating raw or undercooked shellfish, especially oysters that are contaminated with Vibrio.
Found naturally in the environment, Vibrio bacteria thrive in warm temperatures. When midday low tides coincide with warm weather, Vibrio bacteria can grow quickly, increasing risk of illness among people who eat raw or undercooked oysters.
Vibriosis symptoms include diarrhea, abdominal cramps, nausea, vomiting, headache, fever, and chills. The illness usually occurs 4 hours to 4 days after eating contaminated shellfish, with mild or moderate symptoms that typically run its course in 2 to 3 days. Most people get sick within one day of consuming raw or undercooked shellfish.
People with weakened immune systems or liver disease are at higher risk for Vibrio infections. These people, and anyone who wants to avoid illness, should eat only thoroughly cooked shellfish.
“Another effect of the recent heat wave is the perfect storm of conditions for Vibrio infections. It’s important that when enjoying shellfish, we follow simple steps to stay healthy,” said Todd Phillips, Director of the Office of Environmental Health and Safety.
The Three Cs can prevent illness from Vibrio.
When preparing shellfish, people should wash hands frequently and not return cooked shellfish to the plate or cutting board where raw shellfish was prepared.
Visit the DOH Vibriosis web page for more information.
The DOH website is your source for a healthy dose of information. Find us on Facebook and follow us on Twitter. Sign up for the DOH blog, Public Health Connection.
Record levels of Campylobacter and Salmonella have been recorded in Australia, according to the annual surveillance report of notifiable diseases for 2016.
The data comes from a study published in the most recent edition of the Communicable Diseases Intelligence journal that also found E. coli, Listeria and Cryptosporidium infections had risen.
The role of disease surveillance includes identifying national trends, providing guidance for policy development and resource allocation and informing the response to outbreaks, according to the researchers.
In 2016, gastrointestinal diseases made up 15 percent of total reports for communicable diseases. Notified cases increased by 10 percent to 49,885 in 2016 compared to 2015.
Posted in Campylobacter, Cryptosporidiosis, Cryptosporidium, E.coli, 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, Salmonella
Cronobacter genus bacteria are food-borne pathogens. Foods contaminated with Cronobacter spp. may pose a risk to infants or immunocompromised adults. The aim of this study was to determine the microbiological quality of nuts, seeds and dried fruits with special emphasis on the occurrence of Cronobacter spp. Analyses were carried out on 64 samples of commercial nuts (20 samples), dried fruits (24), candied fruits (8), seeds (4), and mixes of seeds, dried fruits and nuts (8). The samples were tested for the total plate count of bacteria (TPC), counts of yeasts and molds, and the occurrence of Cronobacter spp. Cronobacter isolates were identified and differentiated by PCR-RFLP (Polymerase Chain Reaction – Restriction Fragments Length Polymorphism) and RAPD-PCR (Random Amplified Polymorphic DNA by PCR) analysis. TPC, and yeasts and molds were not detected in 0.1 g of 23.4%, 89.1%, and 32.8% of the analyzed samples. In the remaining samples, TPC were in the range of 1.2–5.3 log CFU g−1. The presence/absence of Cronobacter species was detected in 12 (18.8%) samples of: nuts (10 samples), and mixes (2 samples). The 12 strains of Cronobacter spp. included: C. sakazakii (3 strains), C. malonaticus (5), and C. turicensis (4). The results of this study contribute to the determination of the presence and species identification of Cronobacter spp. in products of plant origin intended for direct consumption. View Full-Text
07/16/2021 (update 07/12/2021) Product
recall from the AFSCA
Product: “Pirinc unu” rice flour from the Ipek brand.
Problem: presence of Cronobacter.
In agreement with the AFSCA, Said supermarkt is withdrawing from sale the “Pirinc unu” rice flour (200g) of the Ipek brand and is recalling this product to consumers following the presence of the Cronobacter bacteria.
Said supermarkt asks its customers not to consume this product and to bring it back to the point of sale where it was purchased, where it will be refunded to them.
Product description Product
category: rice flour Product
name: Pirinc unu
Brand: Ipek
Date of minimum durability (DDM): 30/05/2022
Lot number: 1001
Sales period: from 05/05/2021 to 08 / 07/2021
Packaging: box
Weight: 200 g
The product was sold in Belgium via:
Said Supermarkt (Statiestraat, 8-10, 2600 Antwerpen)
ASSIMA MARKET – RUE KERAMIS 56, 7100 LA LOUVIERE
AY MARKT BVBA – TURNHOUTSEBAAN 10, 2400 MOL
AYEM BVBA – DUMONTLAAN 180 BUS 11, 3600 GENK
BARAN BV – HAZEWINDSTRAAT 28, 9100 SINT NIKLAAS
FR BVBA – WONDELGEMSTRAAT 31A, 9000 GAND
GLE TICARET – ROUTE DE MONS 47, 6030 CHAREROI
OZFIRAT BV – HERENTALSEBAAN 287, 2100 DEURNE
RABOT SUPERMARKET BVAND 9000 GAND GLE TICARET – ROUTE DE MONS 47, 6030 CHAREROI OZFIRAT BV – HERENTALSEBAAN 287, 2100 DEURNE RABOT SUPERMARKET BVAND – SPLEAT HUB 58,
SONDELGEMBA 9000 BVANDUS-588, HUBSTRAAT Bv 46, 3500 HASSELT
TADU – RUE DE LA REINE 215, 1000 BRUSSELS
For any further information , contact:
Said supermarkt via said.bvba11@gmail.com
Posted in Cronobacter sakazakii, cross contamination, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Temperature Abuse, Food Testing, microbial contamination, Microbiology, Microbiology Investigations, Uncategorized
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