Category Archives: Microbiology

Europe – ECDC – Antimicrobial resistance continues to be found in Salmonella and Campylobacter

ECDCSalmonella

Antimicrobial resistance continues to be found in Salmonella and Campylobacter, the latest joint report from the European Food Safety Authority and the European Centre for Disease Prevention and Control reveals.

The EU Summary Report on antimicrobial resistance in zoonotic and indicator bacteria from humans, animals and food    reveals that a high proportion of Campylobacter bacteria were resistant to ciprofloxacin, a critically important antimicrobial. However, there was low resistance to erythromycin and co-resistance to important antimicrobials remains low.

Multidrug resistance was higher in Salmonella bacteria, the report reveals. Despite this, co-resistance to critically important antimicrobials remains low. High levels of antimicrobial resistance were found in Salmonella bacteria from humans and food animals, in particular turkeys and pigs.

Dr Marc Sprenger, ECDC Director, said: ‘With harmonised surveillance of antimicrobial resistance in isolates from humans and animals, we can inform effective actions to prevent further spread of antimicrobial resistance in humans.’

 

 

Australia – Canberra Salmonella Outbreak Updates

ACT Government

The ACT Chief Health Officer, Dr Paul Kelly today said  that ACT Health are currently investigating an outbreak of Salmonella gastroenteritis linked to a local restaurant. Over 100 suspected cases of gastrointestinal illness have been reported among persons who ate at the restaurant. Twenty of these have had Salmonella confirmed by laboratory testing  Fifteen people have been hospitalised.

“ACT Health is working closely with the restaurant to determine the cause of the outbreak,” Dr Kelly said.

“Symptoms of Salmonella gastroenteritis include diarrhoea, abdominal pain, fever, nausea, vomiting and headaches. Sometimes diarrhoea can contain blood or mucus.

“Symptoms usually start 12-36 hours after a person becomes infected and usually last from 4-7 days.

“Many cases do not need medical treatment and resolve themselves. People experiencing symptoms of gastroenteritis should ensure they remain well hydrated by drinking fluids.

“People should seek medical attention if they experience severe abdominal pain, cannot eat or drink, vomit blood or have blood in their bowel movements, or experience a elevated fever.

If you are experiencing symptoms of gastroenteritis you should consult your general practitioner.

The Emergency Departments of both The Canberra Hospital and Calvary Hospital are treating a large number of cases and may experience delays in treating non-emergency cases. People should only seek treatment at The Canberra Hospital or Calvary Hospital if they feel they are experiencing a medical emergency.

Medical services are also available from

  • The Canberra After Hours Locum Service (CALMS) (fees apply). Bookings by phone 1300 422 567 after 6pm.
  • The Walk In Centre at Canberra Hospital. This is open from 7am-11pm with no bookings necessary.

Salmonella is spread when people eat food contaminated by the bacteria. This can happen if Salmonella is present in inadequately cooked food, or sometimes if food is contaminated by a person who has Salmonella infection.

People experiencing symptoms of Salmonella gastroenteritis should avoid preparing food (including working in food preparation or service) while they are unwell.

Further information is available on the ACT Health Website on

http://health.act.gov.au/publications-reports/fact-sheets/salmonella

The Canberra Times

The number of suspected salmonella cases is now more than 140, in the largest  outbreak of its kind ever seen in the ACT.

ACT chief health officer Paul Kelly said on Thursday afternoon that 30 of  these cases had been confirmed as salmonella and 15 people had been  hospitalised. Many more have been observed in emergency departments.

It forced the Canberra and Calvary hospitals to activate their emergency  response protocols on Tuesday evening, but by Wednesday afternoon, that had been  cancelled as the number of people presenting at the emergency departments  finally began falling.

The outbreak was confined to people who ate at the newly opened Copa  Brazilian Churrasco in Dickson on Saturday and Sunday.

 

USA – North Carolina Holiday Inn – Salmonella Outbreak

Food Posioning BulletinSalmonella

The Cumberland County Department of Public Health in North Carolina has announced a Salmonella outbreak among staff and patrons of the Holiday Inn Bordeaux in Fayetteville. The hotel has two restaurants: the All American Sports Bar and Grill and the Cafe Bordeaux. The facility also has a banquet kitchen.

Cumberland County Health Department Director Buck Wilson said, “we are actively working with the hotel and restaurant management and with state officials to resolve this as soon as possible.” The management of the hotel is fully cooperating with local and state authorities.

Research – Study Pinpoints Pathogens Causing Biggest Diarrhea Burden in Kids

CIDRAP

While many pathogens cause serious diarrhea in children in developing countries, four stand out as culprits in most of the infections, a finding that could drive new prevention strategies, an international research team reported today.

The group spent 3 years in seven developing countries, collecting health information, lab samples, and outcome data on 3,439 youngsters who had moderate-to-severe diarrhea. They published their findings today in an early online release from The Lancet.

On a global scale each year, diarrheal diseases kill about 800,000 children under age 5, most of them in sub-Saharan Africa and southern Asia, according to the report.

Though interventions such as rotavirus vaccines are starting to have an impact on deaths and disease incidence, scientific data to guide other strategies to curb the diseases are scarce, especially in regions where child deaths are the highest, the group wrote.

To fill the gap, the team focused their analysis on kids under age 5 who did and didn’t have moderate-to-severe diarrhea in selected cities in Bangladesh, Gambia, India, Kenya, Mali, Mozambique, and Pakistan. The study included 13,129 matched controls.

The researchers collected clinical and epidemiologic information, took anthropometric measurements, and took fecal samples to identify pathogens. For each child they made a follow-up home visit 60 days later to assess health status, clinical outcome, and growth measures.

Four pathogens were the most common causes of diarrhea across all sites: rotavirus, Cryptosporidium, enterotoxigenic Escherichia coli (ETEC) producing heat-stable toxin (ST), and Shigella, according to the study.

 

 

USA Research- USDA/FDA Report on Listeria in Retail Deli’s

FDA

The Draft Interagency Risk Assessment –

Listeria monocytogenes in Retail Delicatessens provides a scientific assessment of the risk of foodborne illness associated with consumption of ready-to-eat (RTE) foods commonly prepared and sold in the delicatessen (deli) of a retail food store and examines how that risk may be impacted by changes to common or recommended practices. This quantitative risk assessment (QRA) was conducted collaboratively by the Department of Health and Human Service (DHHS), Food and Drug Administration’s Center for Food Safety and Applied Nutrition (FDA/CFSAN), and United States Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS), in consultation with the DHHS Centers for Disease Control and Prevention (CDC) and input from industry, academic institutions, and consumer advocacy group stakeholders. The White House Food Safety Work Group identified this risk assessment as a priority. It provides information useful to those responsible for implementing policies, programs and practices that target the prevention of listeriosis in the population.

USA – Las Vegas Firefly Restaurant Salmonella Outbreak – 200 Cases – 20 States – UK and Canada

Food Poison JournalSalmonella

According to a report just released by the Southern Nevada Health Department, as of May 5, 2013 at least 196 patrons and 4 employees of Firefly who consumed food and/or drinks at Firefly restaurant during April 21-26, 2013 have been determined to be confirmed or probable cases of Salmonella infection.  From various surveillance data sources, reports of illness from restaurant patrons who normally reside in twenty states:

Arizona, California, Colorado, Hawaii, Illinois, Massachusetts, Minnesota, Mississippi, North Carolina, New Hampshire, Nevada, Ohio, Oklahoma, Oregon, Pennsylvania, South Carolina, Texas, Utah, Washington and two foreign countries (Canada, United Kingdom).

Illness onset dates occurred within the April 22 to May 1, 2013 time frame.  The onset date with the peak number of ill restaurant patrons was April 24, 2013. Because the incubation period for Salmonella is usually 12-36 hours, this might suggest that patrons who ate at Firefly on April 22-23, 2013 had the highest risk of exposure to the pathogen.

According to some there is a call to name this species as Salmonella Firefly – after the restaurant.

Serotyping of the isolates indicated that the outbreak strain was Salmonella (assigned with the antigenic code “I:4,5,12:i:-”.

RASFF Alerts – Aflatoxin – Hazlenuts – Peanuts – Pistachios

RASFF – Aflatoxins (B1 = 2.6; Tot. = 10.5 µg/kg – ppb) in roasted hazelnut kernels from Turkey in Germany

RASFF – Aflatoxins (B1 = 8.84 µg/kg – ppb) in shelled roasted peanuts from China in GB

RASFF – Aflatoxins (B1 = 12.75 µg/kg – ppb) in roasted pistachios from Turkey in Austria

RASFF Alerts – Salmonella in Food – Poultry – Lettuce

RASFF – Salmonella Napoli (present /25g) in radicchio lettuce from Italy in Denmark

RASFF – Salmonella spp. (presence /25g) in frozen poultry meat preparations from Brazil in the Netherlands

RASFF – Salmonella spp. (presence /25g) in frozen poultry meat preparations from Brazil in the Netherlands

RASFF – Salmonella enteritidis (present /25g) in chilled and frozen poultry meat from Poland, with raw material from Slovakia in Poland

RASFF Alerts – Salmonella in Feeds

RASFF – Salmonella spp. (presence /25g) in fish meal from Mauritania in Denmark

RASFF – Salmonella spp. (presence /25g) in cotton seeds (Gossypium hirsutum) from Ghana in Italy

RASFF – Salmonella (presence /25g) and high count of Enterobacteriaceae (930; 10000; 760 CFU/100g) in fish flour from Mauritius in Italy

RASFF – Salmonella (presence /25g) and high count of Enterobacteriaceae (5000; 7400; CFU/g) in fish meal from Mauritania in Denmark

Research – Norovirus Killed by Electron Beam

Food Poisoning Bulletin300px-Crassostrea_gigas_p1040848

Researchers at Texas A&M University have developed a way to pasteurize oysters without chemicals or heat using an electron beam. A study measuring the method’s efficacy on norovirus and hepatitis A appears in the June issue of the scientific journal Applied and Environmental Microbiology.

Although the CDC recommends that all shellfish be cooked to an internal temperature of 140˚, many people enjoy raw eating oysters raw. Pasteurization is one way to address the health risk of raw foods. And it’s one of the electron beam or E beam applications being explored at the National Center for Electron Beam Research at Texas A&M University.

The U.S. Food and Drug Administration (FDA) has already approved E beam technology as a way to control Vibrio vulnificus, a naturally occurring bacteria in shellfish that can cause life- threatening illness or death. In this study, researchers measured E beam’s efficacy on different levels of viral concentration. They found that at high levels of contamination the E beam was able to reduce norovirus levels by 12 percent and hepatitis A levels by 16 percent and at more moderate levels of contamination the method was able to reduce norovirus by 26 percent and hepatitis A by 90 percent