The food world is still reeling from the salmonella outbreak that sickened at least 41 people across 20 states, which was linked to Sunland peanuts that were sold as peanut butter at Trader Joe’s and several other supermarket chains. Now, information released late last month by the FDA suggests that Sunland knowingly sold potentially contaminated products going back to 2009 [pdf].
Posted in Bacteria, FDA, Food Inspections, Food Safety, Food Testing, Microbiology, outbreak, Pathogen, Recall, Salmonella
Tagged huff post, salmonella outbreak, science
Two customers at Blanc Brasserie, in Covent Garden, London, were left ill after eating pink lamb’s liver which was not cooked thoroughly enough, a court has been told. The restaurant has now been banned from serving the dish, after failing to heed a warning from council environmental health officers, Westminster Magistrates’ Court heard. The food had “presented an imminent risk of injury to health because the process of cooking”, the court was told. Blanc Brasseries will now pay £3,103 in costs and have confirmed they will comply with the order, as a spokeswoman said they were unable to cook the liver to council standards without compromising on taste.
“Brasserie Bar Co has not contested the EHO enforcement and will no longer serve liver in any of its restaurants,” she said.
Total of 11 cases of botulism were registered during the 11 months of this year with 17 poisoned people out of which two ended fatally, Sanitary-Epidemiological Service at the Armenian Healthcare Ministry informed Armenian News Am. Two of the poisoned persons were children. The poisoning cases were registered in Yerevan, as well as in Shirak, Ararat, Armavir, Lori and Tavush regions of Armenia. As a matter of fact, 19 cases of botulism were registered last year with 30 poisoned people, 3 of whom died.
To avoid the poisoning, the Ministry warns again not to prepare canned food at home, or at least to boil it for up to 30 minutes before consumption.
Posted in Bacteria, Clostridium botulinum, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, Illness, Microbiology, Pathogen, Research
Tagged environment, nature
Kenny’s Farmhouse Cheese (KFHC), due to the abundance of caution, is conducting a voluntary recall due to routine testing based on our company’s concern for our customers. This testing confirmed the presence of Listeria monocytogenes in a few samples of the following cheeses. At this time, no illnesses have been reported, but to ensure that all suspect product is removed from the marketplace, KFHC is initiating this voluntary recall in cooperation with the Milk Safety Branch of the Kentucky Department
of Health Services (KDHS) and the US Food & Drug Administration (FDA).
The Cape Cod Times is reporting that eight cases of Vibrio food poisoning were reported in Massachusetts this year from oysters. Last summer the state designed new regulations to keep consumers safe from this bacteria, but they failed. The eight cases were linked to oysters harvested from Wellfleet, Orleans, Edgartown, Duxbury, Kingston, Barnstable, and Dennis.
Vibrio populations double every 15 minutes, so keeping shellfish cool is critical to controlling bacterial growth.
Vibrio was not seen in Massachusetts oysters until 2011 because the state’s colder water temperatures discouraged the growth of the bacteria. In every month in 2012, the mean air temperatures were higher than average, including the third-warmest April and the warmest August on record. Sea surface temperatures this year were the highest ever in the Northest.
Noroviruses are a group of viruses that are the most common cause of gastroenteritis (stomach bugs). They are very contagious and can spread easily from person to person. People exposed to the virus usually develop symptoms of illness within 24 to 48 hours, but symptoms can occur as early as 12 hours after exposure.
Common-sense based disinfection guidelines to control norovirus contamination have been developed, but now, for the first time, a Dutch team has come up with science-based guidelines.
In the study the researchers first determined how low the concentration of virions needed to go for transmission to become unlikely. They then tested different methods of cleaning hard surfaces, by using water, soap, or chlorine bleach solutions to determine the best method, or combination of methods for achieving a sufficiently low concentration to prevent virus transmission from hard surfaces, such as your kitchen counters.
The researchers prescribe a two-step process: wipe with a wet cloth, and then disinfect with chlorine. Their prescription is directed at hospitals, schools, restaurants, and other food-handling establishments. In most cases, a 250 ppm solution of chlorine is sufficient, but for high levels of contamination, they recommend 1,000 ppm. To achieve 1,000 ppm, one Suma Tab D4 tablet must be dissolved in 1.5 liters of water (about a quart and a half).
Norovirus is no more resistant to cleaning and disinfection than other pathogens. The virus’ efficiency in causing outbreaks “is more likely due to their extremely low infectious dose,” resulting in the requirement of a very low level of residual contamination in order to prevent further transmission. Fortunately, reducing the level of residual contamination to that low level is not that difficult and can be achieved without extreme measures.
Spence & Co. of Massachusetts is recalling New York-Style Nova Lox in 4 ounce packages with code/lot number 9720704 because it may be contaminated with Listeria monocytogenes. The recall affects a total of 1,563 packs of the product. Two people may have been stricken with listeriosis associated with the consumption of this product.
A Primrose Hill school was closed today after more than 200 pupils and 15 members of staff were struck down with the contagious Norovirus.
Health inspectors ruled the winter vomiting bug was present at North Bridge House Preparatory School. The building in Gloucester Avenue was being cleansed today amid fears the virus could spread to the school’s other buildings.
In a letter sent to parents, headteacher Brodie Bibby said the school was “afflicted by a particularly unpleasant virus.”
Any children showing signs of sickness were told to be kept at home by parents, she wrote – adding that any children still well enough were invited to attend a planned performance of Swan Lake tomorrow night.
She added that “a specialist team will clean the entire school with anti-viral sprays and use air-based products.”
One parent told a local newspaper that his daughter “suddenly turned white and projectile vomited all over her bedroom” after being struck down with the illness this week.
North Bridge House, which also has a nursery school, a junior and a senior school at different sites in Camden, will reopen on Monday.
FoodWorld 
