Category Archives: O103

France – Goat cheese with raw milk 12% fat 4 X 100 g EP – STEC E.coli O103

Posted on October 21, 2022 by KSW | Leave a comment

Identification information of the recalled product

Product category Feed
Product subcategory Milk and dairy products
Product brand name The goatherd of Crays
Model names or references Goat cheese with raw milk
Identification of products

GTIN Batch Date

3503961310043 255 Use-by date 11/10/2022
Products ListPA.2022.446_-__poster_Rappel_Faisselle_de_chèvre_lait_raw_-_221020.pdfAttachment
Packaging4 x 100g
Storage temperature Product to be stored in the refrigerator
Health mark EN 71.235.001 EC
Geographic area of sale Regions: Grand-Est
Distributors U Teaches

GTIN	Batch	Date
3503961310043	255	Use-by date 11/10/2022

Practical information regarding the recall

Reason for recall Presence of Escherichia coli O103:H2
Risks incurred by the consumer Toxigenic Shiga Escherichia coli (STEC)

Posted in E.coli O103, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin, O103, Shigatoxin, STEC, STEC E.coli

USA -Lakeside Refrigerated Services Recalls Ground Beef Products Due to Possible E. coli O103 Contamination

Posted on April 26, 2022 by KSW | Leave a comment

FSIS USDA

WASHINGTON, April 25, 2022 – Lakeside Refrigerated Services, a Swedesboro, N.J. establishment, is recalling approximately 120,872 pounds of ground beef products that may be contaminated with E. coli O103, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The ground beef products were produced from February 1, 2022, through April 8, 2022. The complete list of products and product codes for the beef products that are subject to recall can be found here. Labels for the ground beef products can be found here.

The products subject to recall bear establishment number “EST. 46841” inside the USDA mark of inspection. These items were shipped to retail locations nationwide.

The problem was discovered during routine FSIS testing of imported products. There have been no confirmed reports of illness or adverse reactions due to consumption of these products.

Many clinical laboratories do not test for non-O157 Shiga toxin-producing E. coli (STEC) such as O103 because it is harder to identify than STEC O157:H7. People can become ill from STECs 2–8 days (average of 3–4 days) after consuming the organism.

Most people infected with STEC O103 develop diarrhea (often bloody) and vomiting. Some illnesses last longer and can be more severe. Infection is usually diagnosed by testing of a stool sample. Vigorous rehydration and other supportive care is the usual treatment; antibiotic treatment is generally not recommended. Most people recover within a week, but, rarely, some develop a more severe infection. Hemolytic uremic syndrome (HUS), a type of kidney failure, is uncommon with STEC O103 infection. HUS can occur in people of any age but is most common in children under 5 years old, older adults and persons with weakened immune systems. It is marked by easy bruising, pallor and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.

FSIS is concerned that some products may be in consumers’ refrigerators or freezers. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.

Media and consumers with questions regarding the recall can contact Lakeside Refrigerated Services at 800-493-9042 or customercare@lakesiderefrigerated.com.

Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at 888-MPHotline (888-674-6854) or live chat via Ask USDA from 10 a.m. to 6 p.m. (Eastern Time) Monday through Friday. Consumers can also browse food safety messages at Ask USDA or send a question via email to MPHotline@usda.gov. For consumers that need to report a problem with a meat, poultry, or egg product, the online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at https://foodcomplaint.fsis.usda.gov/eCCF/.

Click to access 011-2022-labels_0.pdf

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Posted in E.coli O103, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, FSIS, O103, STEC, STEC E.coli, USDA

Research – Escherichia coli O103 outbreak associated with minced celery among hospitalized individuals in Victoria, British Columbia, 2021

Posted on February 11, 2022 by KSW | Leave a comment

PHAC

Abstract

Background: In April 2021, a Shiga toxin-producing Escherichia coli (E. coli) (STEC) O103 outbreak was identified among patients at two hospitals in Victoria, British Columbia (BC). The objective of this study is to describe this outbreak investigation and identify issues of food safety for high-risk products prepared for vulnerable populations.

Methods: Confirmed cases of E. coli O103 were reported to the Island Health communicable disease unit. The provincial public health laboratory conducted whole genome sequencing on confirmed case isolates, as per routine practice for STEC in BC. Exposure information was obtained through case interviews and review of hospital menus. Federal and local public health authorities conducted an inspection of the processing plant for the suspect source.

Results: Six confirmed cases of E. coli O103 were identified, all related by whole genome sequencing. The majority of cases were female (67%) and the median age was 61 years (range 24–87 years). All confirmed cases were inpatients or outpatients at two hospitals and were exposed to raw minced celery within prepared sandwiches provided by hospital food services. A local processor supplied the minced celery exclusively to the two hospitals. Testing of product at the processor was infrequent, and chlorine rinse occurred before mincing. The spread of residual E. coli contamination through the mincing process, in addition to temperature abuse at the hospitals, are thought to have contributed to this outbreak.

Conclusion: Raw vegetables, such as celery, are a potential source of STEC and present a risk to vulnerable populations. Recommendations from this outbreak include more frequent testing at the processor, a review of the chlorination and mincing process and a review of hospital food services practices to mitigate temperature abuse.

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Posted in E.coli O103, food bourne outbreak, food contamination, food handler, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, O103, outbreak, Research, STEC, STEC E.coli

France – MINCED STEAKS AND MINCED BEEF MEAT STEC E.coli O103

Posted on October 15, 2021 by KSW | Leave a comment

Gov france

Identifying information for the recalled product

Product category Food
Product sub-category Meats
Product brand name HIGH BEARN MEATS
Names of models or references STEAKS MINCES SV X2 / STEAKS MINCES SVX6 / AX BEEF SV
Product identification

Lot Dated

RGB02701 Use-by date 10/07/2021

RGB02712 Use-by date 08/10/2021
Packaging UNDER A VACUUM
Start date / End of marketing From 09/27/2021 to 10/08/2021
Storage temperature Product to be stored in the refrigerator
Health mark FR 64.422.003 CE
Geographical sales area OLORON SAINTE MARIE / ACCOUS / ORTHEZ
Distributors NETTO OLORON / INTERMARCHE ACCOUS / CASINO ORTHEZ / BUTCHER VHB OLORON

Lot	Dated
RGB02701	Use-by date 10/07/2021
RGB02712	Use-by date 08/10/2021

Practical information regarding the recall

Reason for recall presence of Escherichia Coli 0103: H2
Risks incurred by the consumer Toxinogenic Escherichia coli shiga (STEC)

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Posted in E.coli O103, food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, O103, STEC, STEC E.coli

RASFF Alerts – STEC E.coli – Cheese – Boneless Beef – Cucumber Salad – Beef Patty – Bovine Meat

Posted on September 24, 2021 by KSW | Leave a comment

RASFF

STEC O103H2 in French cheese Valencay in Belgium, Denmark, Finland, France, Germany, Ireland, Netherlands and UK

RASFF

STEC stx2 in chilled boneless beef from Brazil in the Netherlands and Sweden

RASFF

Foodborne outbreak caused by shigatoxin-producing Escherichia coli in cucumber salad from France, with raw material from Belgium – in France

RASFF

STEC in bovine minced meat patty with raw material from Denmark in Finland

RASFF

Shigatoxin-producing Escherichia coli in chilled bovine meat from Uruguay in Germany

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Posted in E.coli, escherichia coli, food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, O103, STEC, STEC E.coli

Research – Fate of Salmonella and Enterohemorrhagic Escherichia coli on Wheat Grain

Posted on August 16, 2021 by KSW | Leave a comment

Journal of Food Protection

Wheat flour has been connected to outbreaks of foodborne illnesses with increased frequency in recent years, specifically, outbreaks involving Salmonella enterica and enterohemorrhagic Escherichia coli (EHEC). However, there is little information regarding the survival of these pathogens on wheat grain during long-term storage in a low-moisture environment. This study aims to evaluate the long-term survival of these enteric pathogens on wheat grain over the course of a year. Hard red spring wheat was inoculated with strains of four serovars of Salmonella enterica (Enteritidis , Agona, Tennessee, and Montevideo) and six serotypes of EHEC (O157:H7, O26:H11, O121:H19, O45:NM, O111:H8, and O103:H2) in triplicate, sealed in Mylar bags to maintain the water activity, and stored at room temperature (22 ± 1°C). The survival of each pathogen was evaluated by plating onto differential media . Viable counts of strains from all four serovars of Salmonella (Enteritidis , Agona, Tennessee, and Montevideo) were detected on wheat grain stored at room temperature (22 ± 1°C) for the duration of the study (52 weeks). Viable counts of strains from EHEC serotypes O45:NM, O111:H8, and O26:H11 were only detected for 44 weeks and strains from serotypes O157:H7, O121:H19, and O103:H2 were only detected for 40 weeks until they passed below the limit of detection (2.0 log CFU/g). D -values were found to be significantly different between Salmonella and EHEC (adj. p ≤ 0.05) with Salmonella D -values ranging from 22.9 ± 2.2 to 25.2 ± 1.0 weeks and EHEC D -values ranging from 11.4 ± 0.6 to 13.1 ± 1.8 weeks. There were no significant differences amongst the four Salmonella strains or amongst the six EHEC strains (adj. p > 0.05). These observations highlight the wide range of survival capabilities of enteric pathogens in a low-moisture environment and confirm these pathogens are a food safety concern when considering the long shelf life of wheat grain and its products.

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Posted in E.coli O103, E.coli O111, E.coli O121, E.coli O157, E.coli O157:H7, E.coli O26, EHEC, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, O103, O45, Research, STEC, STEC E.coli

Italy – Taleggio DOP raw milk – STEC E.coli O103

Posted on July 6, 2021 by KSW | Leave a comment

Salute

Brand : Pascoli del Fattore and Casarrigoni

Denomination : Taleggio DOP raw milk

Reason for reporting : Recall due to microbiological risk

Publication date : 5 July 2021

Click to access C_17_PubblicazioneRichiami_1239_azione_itemAzione0_files_itemFiles0_fileAzione.pdf

Documentation

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Posted in food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, O103, STEC, STEC E.coli

Research – Prevalence and Epidemiology of Non-O157 Escherichia coli Serogroups O26, O103, O111, and O145 and Shiga Toxin Gene Carriage in Scottish Cattle, 2014–2015

Posted on April 29, 2021 by KSW | Leave a comment

ASM

ABSTRACT

Cattle are a reservoir for Shiga toxin-producing Escherichia coli (STEC), zoonotic pathogens that cause serious clinical disease. Scotland has a higher incidence of STEC infection in the human population than the European average. The aim of this study was to investigate the prevalence and epidemiology of non-O157 serogroups O26, O103, O111, and O145 and Shiga toxin gene carriage in Scottish cattle. Fecal samples (n = 2783) were collected from 110 herds in 2014 and 2015 and screened by real-time PCR. Herd-level prevalence (95% confidence interval [CI]) for O103, O26, and O145 was estimated as 0.71 (0.62, 0.79), 0.43 (0.34, 0.52), and 0.23 (0.16, 0.32), respectively. Only two herds were positive for O111. Shiga toxin prevalence was high in both herds and pats, particularly for stx₂ (herd level: 0.99; 95% CI: 0.94, 1.0). O26 bacterial strains were isolated from 36 herds on culture. Fifteen herds yielded O26 stx-positive isolates that additionally harbored the intimin gene; six of these herds shed highly pathogenic stx₂-positive strains. Multiple serogroups were detected in herds and pats, with only 25 herds negative for all serogroups. Despite overlap in detection, regional and seasonal effects were observed. Higher herd prevalence for O26, O103, and stx₁ occurred in the South West, and this region was significant for stx₂ at the pat level (P = 0.015). Significant seasonal variation was observed for O145 prevalence, with the highest prevalence in autumn (P = 0.032). Negative herds were associated with Central Scotland and winter. Herds positive for all serogroups were associated with autumn and larger herd size and were not housed at sampling.

IMPORTANCE Cattle are reservoirs for Shiga toxin-producing Escherichia coli (STEC), bacteria shed in animal feces. Humans are infected through consumption of contaminated food or water and by direct contact, resulting in serious disease and kidney failure in the most vulnerable. The contribution of non-O157 serogroups to STEC illness was underestimated for many years due to the lack of specific tests. Recently, non-O157 human cases have increased, with O26 STEC of particular note. It is therefore vital to investigate the level and composition of non-O157 in the cattle reservoir and to compare them historically and by the clinical situation. In this study, we found cattle prevalence high for toxin, as well as for O103 and O26 serogroups. Pathogenic O26 STEC were isolated from 14% of study herds, with toxin subtypes similar to those seen in Scottish clinical cases. This study highlights the current risk to public health from non-O157 STEC in Scottish cattle.