Category Archives: outbreak

USA – FDA Food Code 2013

Posted on November 15, 2013 by | Leave a comment

FDAFDA

Food Code 2013

The Food Code is a model for safeguarding public health and ensuring food is unadulterated and honestly presented when offered to the consumer. It represents FDA’s best advice for a uniform system of provisions that address the safety and protection of food offered at retail and in food service.

This model is offered for adoption by local, state, and federal governmental jurisdictions for administration by the various departments, agencies, bureaus, divisions, and other units within each jurisdiction that have been delegated compliance responsibilities for food service, retail food stores, or food vending operations. Alternatives that offer an equivalent level of public health protection to ensure that food at retail and foodservice is safe are recognized in this model.

The FDA Food Code marks it’s 20th anniversary with the release of the 2013 edition. The 2013 Food Code (8th edition) reflects the agency’s continued commitment to maintaining cooperative programs with state, local, tribal, and territorial governments. Enhancements in this edition reflect the input of regulatory officials, industry, academia, and consumers that participated in the 2012 biennial meeting of the Conference for Food Protection (CFP).

 

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Posted in Bacteria, Eurofins Laboratories, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Testing, Hygiene, Laboratory, Microbiology, outbreak, Pathogen, Recall

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USA – E.coli Outbreaks Updates

Posted on November 14, 2013 by | Leave a comment

Food Poisoning BulletinEcoli Istock

Salads and sandwich wraps linked to a multistate E. coli outbreak were sold at Walgreens stores in Northern California and Trader Joe’s stores in California, Washington, Oregon and Arizona, according to a retail distribution list compiled by the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA FSIS).  At least 26 people who ate the salads or sandwich wraps containing the salads, have become ill. Six of them have been hospitalized

Food Poisoning Bulletin

More salads have been recalled in the wake of an E. coli O157:H7 outbreak in western states. The FDA and Whole Foods Market are recalling ready-to-eat Artichoke Wheatberry Salad and Southwest SooFoo Salads as a preventive measure after the large Glass Onion Catering recall because they may be contaminated with the pathogenic bacteria.

The salads have expiration dates between November 9 and November 13, 2013. They were sold in California Whole Foods Stores. The PLU numbers for the Artichoke Wheatberry Salad are 28563300000 and 28563400000. The PLU numbers for the Southwest SooFoo Salad are 28563700000 and 28563800000. The salads were sold during an unspecified time period.

Food Poisoning Bulletin

Two strains of E. coli that have never been seen before are the source of two separate, ongoing  food poisoning outbreaks in California, health officials told Food Poisoning Bulletin today. One of these new strains is the source of the multistate outbreak linked to ready-to-eat salads produced by Glass Onion Catering of Richmond, CA and sold at Trader Joe’s and other grocery stores in several states. The other new strain has sickened four people in Humboldt County, in Northern California

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Posted in Bacteria, E.coli, E.coli O103, E.coli O157, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, Laboratory, Microbiology, outbreak, Pathogen

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EFSA – Helps to Investigate Hepatitis A Outbreaks

Posted on November 14, 2013 by | Leave a comment

EFSAefsa

EFSA is working closely with the European Commission’s Directorate General for Health and Consumers, the European Centre for Disease Prevention and Control and Member States to help identify the origin of the recent outbreaks of Hepatitis A virus infection in humans. The outbreaks occurred in Italy, Ireland, and the Netherlands. In particular, EFSA will analyse information on the outbreaks provided by Member States. Hepatitis A is an infectious disease that can be transmitted through consumption of contaminated food or water or direct contact with an infectious person.

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Posted in EFSA, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Hepatitis A, Microbiology, outbreak, Pathogen, Virus

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USA – E.coli O157 Outbreak Ready to Eat Salads and Sandwich Wrap Products

Posted on November 11, 2013 by | Leave a comment

E.coli Blog

CDC is collaborating with public health officials in California, Washington, and Arizona; the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS); and the U.S. Food and Drug Administration (FDA) to investigate a multistate outbreak of Shiga toxin-producing Escherichia coli O157:H7 (STEC O157:H7) infections.  The STEC O157:H7 PFGE pattern in this outbreak is new to the PulseNet database. It has never been seen before.

FSIS

Glass Onion Catering, a Richmond, Calif. establishment, is recalling approximately 181,620 pounds of ready-to-eat salads and sandwich wrap products with fully-cooked chicken and ham that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The company announced that the products are being recalled in conjunction with other foods regulated by the Food and Drug Administration (FDA). A full list of products being recalled will be available on FDA’s website

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Posted in Bacteria, E.coli O157, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Testing, FSIS, Laboratory, Microbiology, outbreak, Pathogen, Recall

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USA Updates – Shigella in Texas – E.coli O157 Raw Milk and Restuarant

Posted on November 9, 2013 by | Leave a comment

Shigella Blog

A health warning was issued for Grayson county residents Friday after health officials and Sherman schools report an outbreak of a highly contagious disease.

Friday, Sherman ISD sent letters out to parents notifying them of a Shigella outbreak in three of their schools.

E.coli Blog

Tennessee health officials have given a raw-milk cow-share operation that has been linked to an E. coli O157:H7outbreak that has sickened 9 children — all of them under 7 years old — the green light to start offering its milk to its cow-share members again.

According to a Nov. 8 press release from the Knox County Health Department and the state’s eastern regional Health Department office, three of the infected children developed Hemolytic Uremic Syndrome (HUS), a complication of a potentially fatal strain of E. coli that can lead to kidney failure and other serious health problems. However, due to patient-confidentiality laws, no information about the condition of the children can be made available.

E.coli Blog

The Allegheny County Health Department today reported the results of its investigation of E. coli O157:H7 cases involving employees and customers of The Porch restaurant in Oakland.

“There were 12 confirmed cases of E. coli O157:H7 and nine others with suggestive symptoms who could not be confirmed.  We have been unable to pinpoint the source of the E. coli – whether it came from a particular food product, food handling or a combination of both,” said Health Director Dr. Karen Hacker.

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Posted in Bacteria, E.coli O157, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Hygiene, Illness, Microbiology, outbreak, Recall, Shigella

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USA – E.coli O157:H7 Outbreak 3 with HUS

Posted on November 8, 2013 by | Leave a comment

Food Poisoning Bulletin

At least 4 people have been sickened in an E. coli O157:H7 outbreak in Humboldt County, California, according to the Humboldt County Department of Health and Human Services (DHHS). Of those, 3 developed hemolytic uremic syndrome (HUS), a severe complication of E. coli poisoning that causes kidney failure.

The first E. coli case was reported in July of this year, the second in the middle of August and the other two in October.

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Posted in Bacteria, E.coli O157, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, HUS, outbreak, Pathogen

USA – Salmonella Updates – Outbreak and Dog Treats

Posted on November 5, 2013 by | Leave a comment

Food Poisoning Bulletin

A Salmonella outbreak that is unrelated to Foster Farms chicken has sickened at least seven people in California,  Food Poisoning Bulletin has learned.  Several of those who became ill are residents of Shasta County. It’s possible that one illness in another state is also part of the outbreak.

A spokesperson from the California Department of Public Health (CDPH) said state health officials are working together with local jurisdictions on an investigation of an outbreak of Salmonella Lomalinda infections, but would not provide further information saying “CDPH does not comment on ongoing investigations.”

Food Poisoning Bulletin

Bailey’s Choice Dog Treats of Georgia is recalling some packages of certain chicken jerky treats because it may be contaminated with Salmonella bacteria. The chicken treats are in various sizes and with these lot dates: June 5, 2013 and October 8, 2013. Those two lots tested positive for the bacteria.

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Posted in Bacteria, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Microbiology, outbreak, Pathogen, Pet Food, Recall, Salmonella

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Research Campylobacter Updates

Posted on October 31, 2013 by | Leave a comment

Eurosurveillance

Differentiation between travel-related and domestic cases of infectious disease is important in managing risk. Incubation periods of cases from several outbreaks of campylobacteriosis in Canada, Europe, and the United States with defined exposure time of less than 24 hours were collated to provide information on the incubation period distribution. This distribution was consistent across the varied outbreaks considered, with 84% (702/832) of cases having an incubation period of four days or less and 1% having an incubation period of eight days or more. The incubation period distribution was incorporated into a model for the number of travel-related cases presenting with symptom onset at given dates after return to their country of residence. Using New Zealand notification data between 2006 and 2010 for cases who had undertaken foreign travel within 10 days prior to symptom onset, we found that 29.6% (67/227 cases; 95% confidence interval (CI): 28.3–30.8%) of these cases were likely to have been domestic cases. When cases with symptom onset prior to arrival were included, the probable domestic cases represented 11.8% (67/571; 95% CI: 11.2–12.3%). Consideration of incubation time distributions and consistent collection of travel start/end dates with symptom onset dates would assist attribution of cases to foreign travel.

Clincal Infectious Diseases

Campylobacteriosis in humans, caused by Campylobacter jejuni and C. coli, is the most common recognized bacterial zoonosis in the EU and US. The acute phase is characterized by gastro intestinal  symptoms. The long-term sequelae (Guillain-Barré Syndrome, reactive arthritis and post-infectious irritable bowel syndrome)  contribute considerably to the disease burden. Attribution studies identified poultry as the reservoir responsible for up         to 80% of the human Campylobacter infections. In the EU, an estimated 30% of the human infections is associated with consumption and preparation of poultry  meat. Until now, interventions in the poultry meat production chain have not been effectively introduced except for targeted  interventions in Iceland and New Zealand. Intervention measures (e.g. biosecurity) have limited effect or are hampered by  economic aspects or consumer acceptance. In the future a multi-level approach should be followed, aiming at reducing the level of contamination of consumer products rather than complete absence of Campylobacter.

CDC  – UK Duck Liver Campylobacter Outbreak

Campylobacter­ spp.–related gastroenteritis in diners at a catering college restaurant was associated with consumption of duck liver pâté. Population genetic analysis indicated that isolates from duck samples were typical of isolates from farmed poultry. Campylobacter spp. contamination of duck liver may present a hazard similar to the increasingly recognized contamination of chicken liver.

 

 

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Posted in Bacteria, Campylobacter, CDC, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, Hygiene, Illness, Microbiology, outbreak, Pathogen, Research

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Research – Norovirus Updates

Posted on October 31, 2013 by | Leave a comment

Science DirectNorovirus

Human norovirus (NoV) contaminated hands are important routes for transmission. Quantitative data on transfer during contact with surfaces and food are scarce but necessary for a quantitative risk assessment. Therefore, transfer of MNV1 and human NoVs GI.4 and GII.4 was studied by artificially contaminating human finger pads, followed by pressing on stainless steel and Trespa® surfaces and also on whole tomatoes and cucumber slices. In addition, clean finger pads were pressed on artificially contaminated stainless steel and Trespa® surfaces. The transfers were performed at a pressure of 0.8–1.9 kg/cm2 for approximately 2 s up to 7 sequential transfers either to carriers or to food products. MNV1 infectivity transfer from finger pads to stainless steel ranged from 13 ± 16% on the first to 0.003 ± 0.009% on the sixth transfer on immediate transfer. After 10 min of drying, transfer was reduced to 0.1 ± 0.2% on the first transfer to 0.013 ± 0.023% on the fifth transfer. MNV1 infectivity transfer from stainless steel and Trespa® to finger pads after 40 min of drying was 2.0 ± 2.0% and 4.0 ± 5.0% respectively. MNV1 infectivity was transferred 7 ± 8% to cucumber slices and 0.3 ± 0.5% to tomatoes after 10 min of drying, where the higher transfer to cucumber was probably due to the higher moisture content of the cucumber slices. Similar results were found for NoVs GI.4 and GII.4 transfers measured in PCR units. The results indicate that transfer of the virus is possible even after the virus is dried on the surface of hands or carriers. Furthermore, the role of fingers in transmission of NoVs was quantified and these data can be useful in risk assessment models and to establish target levels for efficacy of transmission intervention methods.

CDC

The duration of immunity to norovirus (NoV) gastroenteritis has been believed to be from 6 months to 2 years. However, several observations are inconsistent with this short period. To gain better estimates of the duration of immunity to NoV, we developed a mathematical model of community NoV transmission. The model was parameterized from the literature and also fit to age-specific incidence data from England and Wales by using maximum likelihood. We developed several scenarios to determine the effect of unknowns regarding transmission and immunity on estimates of the duration of immunity. In the various models, duration of immunity to NoV gastroenteritis was estimated at 4.1 (95% CI 3.2–5.1) to 8.7 (95% CI 6.8–11.3) years. Moreover, we calculated that children (<5 years) are much more infectious than older children and adults. If a vaccine can achieve protection for duration of natural immunity indicated by our results, its potential health and economic benefits could be substantial.

CDC

We report an increase in the proportion of genotype GI.6 norovirus outbreaks in the United States from 1.4% in 2010 to 7.7% in 2012 (p<0.001). Compared with non-GI.6 outbreaks, GI.6 outbreaks were characterized by summer seasonality, foodborne transmission, and non–health care settings.

CDC

After the substantial decrease in acute gastroenteritis (AGE) in children caused by rotavirus after introduction of 2 rotavirus vaccines (1), norovirus has become the leading cause of medically attended AGE in US children <5 years of age (2). We describe the clinical characteristics of norovirus disease and assessed whether rotavirus vaccine protected against norovirus AGE.

 

 

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Posted in CDC, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Technology, Food Testing, Food Virus, Hygiene, Illness, Microbiology, Norovirus, outbreak, Pathogen, Research

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Research – Foodborne illness Outbreaks from Microbial Contaminants in spices, 1973–2010

Posted on October 31, 2013 by | Leave a comment

Science Direct

This review identified fourteen reported illness outbreaks attributed to consumption of pathogen-contaminated spice during the period 1973–2010. Countries reporting outbreaks included Canada, Denmark, England and Wales, France, Germany, New Zealand, Norway, Serbia, and the United States. Together, these outbreaks resulted in 1946 reported human illnesses, 128 hospitalizations and two deaths. Infants/children were the primary population segments impacted by 36% (5/14) of spice-attributed outbreaks. Four outbreaks were associated with multiple organisms. Salmonella enterica subspecies enterica was identified as the causative agent in 71% (10/14) of outbreaks, accounting for 87% of reported illnesses. Bacillus spp. was identified as the causative agent in 29% (4/10) of outbreaks, accounting for 13% of illnesses. 71% (10/14) of outbreaks were associated with spices classified as fruits or seeds of the source plant. Consumption of ready-to-eat foods prepared with spices applied after the final food manufacturing pathogen reduction step accounted for 70% of illnesses. Pathogen growth in spiced food is suspected to have played a role in some outbreaks, but it was not likely a contributing factor in three of the larger Salmonella outbreaks, which involved low-moisture foods. Root causes of spice contamination included contributions from both early and late stages of the farm-to-table continuum.

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Posted in Bacillus, Bacteria, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, Hygiene, Illness, Microbiology, outbreak, Pathogen, Research, Salmonella

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