SINGAPORE: Two food establishments owned by Spize have had their food hygiene grades downgraded from A to C, said the Singapore Food Agency (SFA) on Saturday (Mar 11).
Fifteen people reportedly developed gastroenteritis symptoms following the consumption of food prepared at Spize @ Simpang Bedok from Jul 5 to Jul 6, 2022.
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A second alert for Salmonella at an egg producer in Sweden does not appear to have resulted in more people getting sick, according to health officials.
The Public Health Agency of Sweden (Folkhälsomyndigheten) said new findings of Salmonella at the site of the same company were made in mid-February. This prompted another wave of recalls in February and March.
In late December 2022, Salmonella Enteritidis was identified at CA Cedergren, a major producer, in one of the egg-laying stables during a routine environmental sampling check. Eggs were then recalled by Coop, Axfood, ICA, Lidl, and Kronägg.
Investigations found Salmonella from the production environment in December was identical to isolates from sick people.
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Top FDA officials are calling on manufacturers of infant formula to clean up their act.
In a letter this week Robert M. Califf, FDA Commissioner, and Susan T. Mayne, Director of the Center for Food Safety and Applied Nutrition, addressed concerns about infant formula along the food chain, speaking to manufacturers, packers, distributors, exporters, importers and retailers.
“FDA is sharing this information with you with the expectation that you will act to mitigate potential food safety risks in powdered infant formula in accordance with FDA regulations while further striving to improve operations, especially given the critical nature of these products,” a letter from the FDA leaders states.
“. . . The FDA has reviewed conditions during recent inspections of powdered infant formula manufacturers, including routine surveillance inspections, for-cause inspections to follow up on consumer complaints and other interactions with manufacturers.”
Posted in Cronobacter sakazakii, FDA, food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety Management, Food Safety Regulations, food safety training, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak
About 10 percent of the passengers and 3 percent of the crew onboard were sick, according to the CDC.
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Foodborne outbreak suspected to be caused by norovirus in oysters from Netherlands in Sweden and Finland.
Posted in 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 Testing, Food Pathogen, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Virus, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, Norovirus, Norovirus Oysters, outbreak
| Date Posted |
Ref | Pathogen or Cause of Illness |
Product(s) Linked to Illnesses (if any) |
Total Case Count |
Status |
| 3/8/2023 | 1144 | Salmonella Hartford | Not Yet Identified |
31 | Active |
| 3/1/2023 | 1143 | Hepatitis A Virus | Not Yet Identified |
5 | Active |
| 2/15/2023 | 1123 | Listeria monocytogenes |
Not Yet Identified |
See CDC Investigation Notice |
Active |
| 11/9/2022 | 1127 | Listeria monocytogenes |
Enoki Mushrooms |
See Outbreak Advisory |
Active |
Posted in Decontamination Microbial, 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, Hepatitis A, Illness, Listeria, Listeria Enoki Mushrooms, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Salmonella
The Advisory Committee on Immunization Practices (ACIP) provides advice and guidance to the Director of the CDC regarding use of vaccines and related agents for control of vaccine-preventable diseases in the civilian population of the United States. Recommendations made by the ACIP are reviewed by the CDC Director and, if adopted, are published as official CDC/HHS recommendations in the Morbidity and Mortality Weekly Report (MMWR).
Presently, approximately 5% of all hepatitis A outbreaks are linked to infected food-handlers.
Here is what the CDC continues to say about vaccinating food-handlers:
Why does CDC not recommend all food handlers be vaccinated if an infected food handler can spread disease during outbreaks?
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A suspected Clostridium perfringens outbreak affected 30 people in Greece in 2021, according to a study.
In May 2021, several gastroenteritis cases were reported among students and staff of a high school on a Greek island. Daily hot lunches were delivered by a catering company and consumed in classrooms.
In late May, the Hellenic National Public Health Organization was informed by a regional unit of the Hellenic Food Authority (EFET) about a cluster of gastroenteritis cases among 12 to 18-year-old students and teachers. The school is in a small town on a remote north-eastern Aegean Greek island, which had limited capacity for specific laboratory testing.
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PHOENIX — More than 100 students at Hopi Elementary School in Arcadia stayed home due to illness this week, and norovirus could be the cause.
Norovirus, which is also called food poisoning, stomach flu, or stomach bug, is the leading cause of foodborne illness, according to the Centers for Disease Control and Prevention (CDC).
ABC15 learned an email was sent to parents at Hopi Elementary School, urging children experiencing nausea, vomiting, diarrhea, stomach pains, and low-grade fever to stay at home.
The email also noted, “Per the CDC the most common cause of these symptoms is the norovirus.”
Posted in 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, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Norovirus, outbreak
Hummus products subject to a recall due to salmonella contamination concerns could have been on shelves for weeks.
And while the Ministry for Primary Industries has not had any reports of illness, some consumers say they have been affected.
Have you been affected? Contact brianna.mcilraith@stuff.co.nz
Shaina Petersen said she became unwell on Monday and had eaten some of the affected hummus at the weekend.
She went to the doctor on Thursday and was tested but had not yet received the results. “The doctor said given my symptoms I’m a probable case. My symptoms have been flu-like with fatigue, chills, aches, headache, nausea and diarrhoea but with painful stomach cramping, loss of appetite and a curdling feeling.”
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