Category Archives: Pathogen

Hong Kong – Norovirus

Posted on February 15, 2013 by | Leave a comment

Dept Health Hong Kong

The Centre for Health Protection (CHP) of the Department of Health today (February 14) reminded members of the public and management of institutions to maintain personal and environmental hygiene to prevent gastroenteritis.

The appeal was made following the CHP’s investigation into an outbreak of acute gastroenteritis at an elderly home in North District involving 20 female residents and three female staff members.

The affected residents, aged between 77 and 96, together with three staff members, presented with symptoms of acute gastroenteritis, including vomiting, fever and diarrhoea, since February 4.

Two of them were admitted to North District Hospital. All the 23 affected persons are in stable condition.

Rectal swabs of three patients tested positive for norovirus. Investigations are continuing.

Officers of the CHP have visited the institution and provided health advice to the staff concerning proper disinfection, disposal of vomitus, and personal and environmental hygiene.

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Posted in Food Hygiene, Food Illness, Food Microbiology, Food Poisoning, Food Safety, Food Virus, Hand Washing, Hygiene, Microbiology, Norovirus, Pathogen, Virus

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RASFF Alerts – Ochratoxin A – Norovirus

Posted on February 15, 2013 by | Leave a comment

RASFF – Ochratoxin A in Dried Figs in Germany sourced in Turkey

RASFF – Norovirus in Clams in Italy sourced in Tunisia

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Posted in Food Hygiene, Food Inspections, Food Microbiology, Food Safety, Food Safety Alert, Food Virus, Microbiology, Mycotoxin, Norovirus, Ochratoxin, Pathogen, RASFF, Recall

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USA – CDC Report Salmonella Heidelburg Outbreak 2012

Posted on February 15, 2013 by | Leave a comment

CDCcdc

Since June 4, 2012, a total of 124 persons infected with the outbreak strain of Salmonella Heidelberg have been reported from 12 states.

32% of ill persons have been hospitalized, and no deaths have been reported.

Most of the ill persons have been reported from two states, Washington (56) and Oregon (38).

State public health officials are interviewing ill persons to obtain information regarding foods they might have eaten and other exposures in the week before illness.

Information available to date indicates that consumption of chicken is the most likely source of infection for many of the ill persons.

Oregon and Washington have identified Foster Farms brand chicken as the most likely source of the infections in their states.

The U.S. Department of Agriculture Food Safety and Inspection Service (USDA-FSIS) is currently conducting an investigation to determine the source of infections in this outbreak.

It is not unusual for raw poultry from any producer to have Salmonella. This underscores the importance for consumers to follow food safety tips to help protect themselves and others from foodborne illness.

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Posted in Bacteria, CDC, Food Hygiene, Food Illness, Food Inspections, Food Microbiology, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, Hygiene, Methods, Microbiology, outbreak, Pathogen, Recall

Research – Listeria and Biofilms

Posted on February 15, 2013 by | Leave a comment

Science Direct

Abstract

Listeria monocytogenes is able to form biofilms on surfaces of food industry premises. Once established at certain plant sites, this pathogen can persist there for months or years, risking the transfer to raw materials or processed food by direct contact or other mechanisms. Though persistence of certain strains of L. monocytogenes isolated from food industry surfaces has been reported in several cases, experimental evidence has so far been inconclusive about the association of persistence to features such as better biofilm forming ability or higher resistance to disinfectants. This work has aimed at checking another possible cause of persistence, the ability to recover after exposure to antimicrobial compounds. Damaged cells in the biofilms formed by twelve L. monocytogenes strains previously isolated from an Iberian pig slaughterhouse and processing plant, six persistent and six non persistent, were compared in their recovery of viable cell counts during the 24 h following exposure to chitosan or peracetic acid. Persistent strains showed a better resuscitation rate after chitosan damage.

Highlights

► Persistent strains did not perform better at adherence or biofilm formation. ► Persistent strains biofilms resulted to be no more tolerant to chitosan treatment. ► Persistent strains did resuscitate faster than non persistent ones. ► RR (Recovery Rates) of the persistent group doubled those of the other group.

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Posted in Bacteria, Biofilm, Food Hygiene, Food Microbiology, Food Safety, Food Testing, Listeria, Listeria monocytogenes, Methods, Microbiology, Pathogen, Rotavirus

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USA – Recall RTE Roast Beef – Listeria monocytogenes

Posted on February 15, 2013 by | Leave a comment

Listeria Bloglisteria-hp

Perfect Pasta Inc., an Addison, Ill. establishment, is recalling approximately 315 pounds of ready-to-eat roast beef products due to possible contamination with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The following product is subject to recall:

  • 5-lb. packages of “GINA FULLY COOKED ROAST BEEF WITH SEASONED JUICE” with a lot code number of “040615RB” and a pack date of “02-06-13.”

The products subject to recall bear the establishment number “EST. 19829” inside the USDA mark of inspection. The products were produced on February 6, 2013, and distributed to institutions in Chicago.

The problem was discovered by FSIS through microbiological testing by the Agency. After the company received a positive sample for Listeria monocytogenes, most of its products were held but a portion may have been cross-contaminated as a result of equipment not being cleaned between production shifts and shipped into commerce. FSIS and the company have not received reports of illnesses due to consumption of these products. Anyone concerned about an illness should contact a healthcare provider.

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Posted in Bacteria, Food Hygiene, Food Inspections, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, FSIS, Listeria, Listeria monocytogenes, Microbiology, Pathogen, Recall, USDA

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USA-Further Recalls – Taylor Farms Organic Baby Spinach EHEC E.coli

Posted on February 15, 2013 by | Leave a comment

Food Poisoning Bulletin

Sam’s Club, Walmart and some Kroger stores are recalling Taylor Farms organic baby spinach products sold under a a variety of names  due to possible contamination with E.coli. The brand names under recall include Central Market Organics, Full Circle Organic, Marketside Organic, Simple Truth Organic and Taylor Farms Organic.

Recalled Simple Truth Organic baby spinach was sold at stores owned by the Kroger company. They include King Soopers, City Market, Fry’s, Fred Meyer, Ralphs, Food4Less, FoodsCo, QFC and Smith’s in Texas and Louisiana.  At this time,  illnesses have not been reported in association with the recalled products. But consumers who have purchased any of them  should not eat them as E.coli can cause serious illness.  Symptoms of an E.coli infection include abdominal cramping anad diarrhea that is often watery or bloody. Consumers who have already eaten the spinach and develop these symptoms should see a doctor.

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Posted in Bacteria, E.coli, EHEC, Food Hygiene, Food Inspections, Food Microbiology, Food Safety, Food Safety Alert, Food Technology, Food Testing, Microbiology, Pathogen, Recall, Uncategorized

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USA -FDA Recall – Salted Fish – Clostridium botulinum

Posted on February 14, 2013 by | 1 comment

FDAClost

ZIP International Group LLC is recalling Dry Salted Fish (bream) because the product was found to be uneviscerated, and has the potential to be contaminated with Clostridium botulinum, a bacterium which can cause life-threatening illness or death. Consumers are warned not to use the product even if it does not look or smell spoiled.

Botulism, a potentially fatal form of food poisoning, can cause the following symptoms: general weakness, dizziness, double-vision and trouble with speaking or swallowing. Difficulty in breathing, weakness of other muscles, abdominal distension and constipation may also be common symptoms. People experiencing these problems should seek immediate medical attention.

The recalled product, Dry Salted Fish (bream) was distributed by East Coast Foods Inc. Brooklyn, NY via delivery to retail stores and wholesalers in September 2012.

The recalled product, Dry Salted Fish (bream) is packaged in vacuum sealed packaging labeled “Astrakhansky Lesh” (Dry Salted Fish Eviscerated) weight 14.2oz. Bar Code 835856001228 is located on the top right corner of the package. The recalled product, Dry Salted Fish (bream) is a product of Russia.

No illnesses have been reported to date.

Dry Salted Fish(bream) was sampled by the New York State Department of Agriculture during inspection. Subsequent analysis of the product by New York State Food Laboratory personnel confirmed that the Dry Salted Fish (bream) was not properly eviscerated prior to processing.

The sale of uneviscerated fish is prohibited under New York State Agriculture and Markets regulations because Clostridium botulinum spores are more likely to be concentrated in the viscera than any other portion of the fish. Uneviscerated fish have been linked to outbreaks of botulinum poisioning.

Consumers that have purchased Dry Salted Fish (bream) are advised not to eat it and should return it to the place of purchase or discard for a full refund. Consumers with questions may contact the company East Coast Foods Inc. at (718) 371-1113, Monday-Friday 10am-4pm Eastern Standard Time.

 

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Posted in Bacteria, Clostridium botulinum, FDA, Food Hygiene, Food Inspections, Food Safety, Food Safety Alert, Food Testing, Hygiene, Microbiology, Pathogen, Recall

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USA – FDA – Recall Organic Baby Spinach Products- EHEC E.coli

Posted on February 13, 2013 by | Leave a comment

FDAEcoli Istock

Out of an abundance of caution, Taylor Farms Retail, Inc. is initiating a voluntary recall of select Organic Baby Spinach products with the potential to be contaminated with (EHEC) Enterohaemorrhagic Escherichia coli.

Symptoms of the diseases caused by EHEC include abdominal cramps and diarrhea that may in some cases progress to bloody diarrhea. Fever and vomiting may also occur.

See Link Above for Product List

No other products or code dates are affected by this recall. The company is cooperating with the Food and Drug Administration (FDA) and California Department of Public Health (CDPH) regarding this recall. There have been no reported illnesses attributed to the recalled items.

Customers who have purchased these products are urged not to consume the products and should dispose of them. Consumers may contact Taylor Farms Retail, Inc. for further information at 855-293-9811. Consumers with concerns about an illness from consumption of this product should contact a health care provider.

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Posted in Bacteria, E.coli, EHEC, Eurofins Laboratories, FDA, Food Hygiene, Food Inspections, Food Safety, Food Testing, Microbiology, Pathogen, Recall

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European RASFF Alerts – Salmonella – Norovirus – Hepatitis A – Aflatoxins

Posted on February 13, 2013 by | Leave a comment

RASFF – Salmonella in Dried Green Pepper in Estonia sourced in India via Germany

RASFF – Salmonella in Beef Trimings in Sweden sourced in Poland via the Netherlands and Germany

RASFF – Norovirus in Chilled Oysters in Italy sourced in France

RASFF – Hepatitis A Virus in Pitted Dates in Netherlands sourced in Algeria via France

Carrefour Recall – Noroviurs in Oysters

RASFF – Aflatoxins in Maize in Cyprus sourced in Greece

RASFF – Aflatoxins in Almone Powder in Belgium sourced in Ghana

RASFF – Salmonella in Frozen Beef in Sweden sourced in Poland

RASFF – Salmonella in Pasteurised Cows Milk Cheese in France

 

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Posted in Aflatoxin, Allergic Reaction, Bacteria, Eurofins Laboratories, Food Hygiene, Food Inspections, Food Poisoning, Food Safety, Food Safety Alert, Food Technology, Food Testing, Food Virus, Hepatitis A, Hygiene, Microbiology, Moulds, Mycotoxin, Norovirus, Ochratoxin, Pathogen, RASFF, Recall

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Research – Ozone to Extend Shelf Life

Posted on February 12, 2013 by | Leave a comment

The Engineer

A device developed in Scotland uses ozone to make food safer for consumers  and extend the shelf-life of food products by one day.

Dr Declan Diver and Dr Hugh Potts of Glasgow University’s School of Physics  and Astronomy have prototyped a system to rapidly, safely and temporarily turn  some of the oxygen inside the sealed packaging into ozone, which acts as a  germicide.

Plasma generated by a retractable device held briefly against the surface of  plastic or glass packaging splits the bonds between oxygen molecules inside the  packaging which then reform as ozone.

Read more:  http://www.theengineer.co.uk/device-improves-safety-and-shelf-life-of-food-products/1015509.article#ixzz2KhKAIIeS

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Posted in Bacteria, Food Chemistry, Food Hygiene, Food Inspections, Food Safety, Food Technology, Food Testing, Hygiene, Methods, Microbiology, Pathogen, Research