Cranswick has revealed that a Salmonella incident earlier this year cost the company more than £3 million ($3.6 million).
In a half-year results statement, which covers up to Sept. 24, 2022, the food producer said adjusted group operating profit was 1.7 percent lower at £68.4 million ($81.4 million).
This included a charge of £3.1 million ($3.7 million) due to costs associated with the product recall in May after Salmonella was found at the Hull cooked poultry facility in England.
In a follow-up on the food poisoning outbreak that affected hundreds of schoolchildren at the Ischool Nha Trang in Khanh Hoa province, Vietnam, health officials now report test results from the Pasteur Institute Nha Trang show pathogenic bacteria were found in the fried chicken wings of the meal, causing the outbreak which sickened students at a Ischool Nha Trang.
Specifically, Salmonella sp., Bacillus cereus and Escherichia coli were detected in food samples. In addition, Bacillus cereus was also detected in fish sauce samples.
According to our previous report, some 400 students were sickened including more than 200 hospitalizations and one death was reported in a first grade student after eating a school lunch.
Posted in Bacillus cereus, E.coli, escherichia coli, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, Foodborne Illness Death, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Salmonella
Israel’s top chocolate manufacturer announced on Tuesday that it is reintroducing several lines of candy to the Israeli market following a nationwide recall earlier this year due to salmonella contamination.
In a statement, the Strauss Group said that products from its Elite chocolate line, including the Parra brand, Pesek Zman and Kif Kef candy bars, would “gradually return to the shelves.” The move follows the reopening of its factory in Nof Hagalil in Israel’s north, where the salmonella was discovered. The company said that it has made “significant investments … to ensure the quality and safety of the products at the highest level.”
Posted in Decontamination Microbial, food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Salmonella, Salmonella in Chocolate
Photo – Graham Beards at English Wikipedia
Like norovirus, Sapovirus is a virus belonging to the Caliciviridae family which multiplies in the mucous membranes of the human small intestine.
In 2002, the International Committee on Taxonomy of Viruses officially gave this virus the name of “Sapovirus; prior to that time it was known as the “Sapporo virus.”
The “Sapo” in “Sapovirus” is derived from Sapporo, Japan, where the virus was discovered.
Previously, Sapovirus was believed to be the cause of sporadic gastroenteritis mainly in children, but in recent years reports have been on the rise of mass outbreaks such as food poisoning..
Like norovirus, Sapovirus causes gastroenteritis throughout the year.
Epidemiological studies have strongly identified the eating of raw bivalves such as oysters and food prep workers carrying the virus as being part of the virus’ transmission route. In addition, as there have been cases of mass outbreaks at facilities such as schools and day cares where no raw oysters were eaten, person to person secondary infection is suspected to exist.
In recent years, the development and popularization of a new testing method (real-time PCR) has clarified the relationship between Sapovirus and food poisoning.
Read more at the link above and below
If you have contaminated food in your fridge, throwing it away isn’t enough to stop the spread of listeria and other food-borne illnesses.
That’s the message the Centers for Disease Control and Prevention is reiterating amid recent listeria and other food-borne outbreaks.
Earlier this month, the CDC announced one person died and 13 were hospitalized across six states in a listeria outbreak linked to contaminated deli meat and cheese. Illnesses were reported in Illinois, New York, New Jersey, Massachusetts, California and Maryland, where one person died.
Listeria outbreaks have also been linked to soft cheeses, mushrooms, hard-boiled eggs and a wide range of other foods.
The CDC says foods and surfaces become cross-contaminated. From there, the germs spread to shelves and drawers, then to other foods and the human hands that touch them.
But health experts say there’s a simple solution for stopping the spread of listeria: clean your fridge.
Take out all removable parts and wash them with hot, soapy water. After you clean the inside of the fridge, the CDC recommends adding a tablespoon of bleach to one gallon of water and using that water to wipe down the fridge one more time.
Posted in Decontamination Microbial, 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, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak
Posted in 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, Illness, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Salmonella
Efforts to eradicate salmonella enteritidis from the poultry industry are on track with no properties under restricted movement controls.
The bacteria strain was first found in an Auckland hatchery in March last year.
Since then 14 sites tested positive for the strain, about 550 thousand birds have been culled and 130 people became unwell with the bacteria.
Salmonella enteritidis can cause abdominal cramps, diarrhoea, fever, headache and vomiting in people.
New Zealand Food Safety deputy director general Vincent Arbuckle said control efforts were paying off.
Salmonella enteritidis had not been detected on farm since early September and the last case detected in a human was May, he said.
“It’s almost a textbook example of the regulator working with the poultry industry and individual farmers, what was a pretty serious outbreak in 2021. Through careful work with the industry, we believe we’ve got a well contained now.
Posted in Decontamination Microbial, food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Salmonella, Salmonella in Chicken
Health officials confirmed over 600 students of Ischool in Nha Trang in the central province of Khanh Hoa were poisoned with the Salmonella bacteria that is sensitive to most antibiotics.
Khanh Hoa Health Department announced the cause four days after the mass food poisoning case on November 17. Among the victims, a 6-year-old boy died on Sunday en route to a HCMC hospital.
Doctor Doan Uyen Vy, an anti-poison expert of Cho Ray Hospital in HCMC, told VnExpress that Salmonella is a common culprit in many food poisoning cases from mild to severe.
Posted in Death, Decontamination Microbial, food bourne outbreak, food death, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, Foodborne Illness Death, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak
The Kenya Bureau of Standards has seized 3000 bags of rice in Mombasa which it says is contaminated with aflatoxin.
Kebs said on Monday that the consignment was packaged in 25 kg bags.
“We seized the rice in Shimanzi and found it to be contaminated with a high aflatoxin content,” they said.
The rice, they said, was imported into the country.
Aflatoxin, according to the Center for Disease Control, is a fungal toxin that commonly contaminates maize and other types of crops including legumes such as peanuts.
“The contamination happens during production, harvest, storage or processing,” the centre says.
Exposure to aflatoxin is known to cause both chronic and acute hepatocellular injury.
“In Kenya, acute aflatoxin poisoning results in liver failure and death in up to 40 per cent of cases,” they say.
Posted in Aflatoxin, Aflatoxin B1, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Temperature Abuse, Food Toxin, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Mold Toxin, Mould Toxin, Mycotoxin
Abstract
Purpose of Review
Listeria monocytogenes is a foodborne pathogen that causes listeriosis, a relatively rare but potentially fatal disease with a 19% mortality rate and a 99% hospitalisation rate. It affects mainly elderly and immunocompromised individuals.
Ready-to-eat (RTE) foods are particularly dangerous with regard to L. monocytogenes as there is no further anti-microbial step between production and consumption. The purpose of this work is to review the importance of Listeria monocytogenes in the food processing environment.
Recent Findings
Cross-contamination from the processing environment to the food at production or at retail level is the most common route of RTE food contamination. If present on a food matrix,L. monocytogeneshas a remarkable ability to survive andcan grow during refrigeration to sufficient numbers to cause disease.SummaryWhile hygiene processes and awareness can help control ofL. monocytogenesin food processing environments, newmethods such as bacteriophages and bacteriocins are being applied to control it in food, reducing public healthissues.
Posted in food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety Management, food safety training, Food Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Research
FoodWorld 