Category Archives: Pathogen

USA – Raw Milk – E.coli O157 Outbreak

Posted on April 26, 2013 by | Leave a comment

Food Safety NewsimagesCAZ9J1WP

Health officials in Wisconsin suspect three patients sickened by the same strain of E. coli O157:H7 contracted their illnesses after consuming raw milk, Wisconsin Department of Agriculture spokeswoman Raechelle Cline told Food Safety News Thursday.

All three patients reside in Manitowoc County, and they include a three year-old child and his or her mother. Officials are currently testing samples of milk from the suspected dairy and will not identify it unless they prove a connection.

“Raw milk was the most likely commonality we’ve been able to identify,” Cline said. The illnesses occurred in March, and the officials are unaware of any additional cases.

Health institutions such as the U.S. Centers for Disease Control and Prevention advise against drinking raw milk, as it has not been pasteurized to eliminate potentially harmful pathogens.

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

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USA – Salmonella Outbreak in Cucumbers

Posted on April 26, 2013 by | Leave a comment

Food Safety News

At least 73 people in 18 states have fallen ill with Salmonella Saintpaul infection thought to be connected to imported cucumbers, according to the U.S. Centers for Disease Control and Prevention.

Fourteen of the patients were hospitalized.

The U.S. Food and Drug Administration placed the firms Daniel Cardenas Izabal and Miracle Greenhouse of Culiacán, Mexico on import alert on April 24. Those cucumbers are no longer believed to be on the market.

The number ill by state is as follows: Arizona (9), California (28), Colorado (1), Idaho (2), Illinois (3), Louisiana (1), Massachusetts (1), Maryland (1), Minnesota (8), Nevada (1), New Mexico (2), North Carolina (1), Ohio (1), Oregon (2), South Dakota (2), Texas (6), Virginia (2) and Wisconsin (2).

Illness onset dates ranged from January 12, 2013 to April 6, 2013. The ill range in age from less than 1 year to 80 years old, with a median age of 23. Sixty percent are female.

Cucumbers are historically not associated with foodborne illness outbreaks. During a massive German E. coli outbreak in the summer of 2011, cucumbers were briefly suspected as the source before the blame was ultimately blamed on fresh sprouts.

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

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RASFF Alerts – Listeria – Sheep Cheese – Peppers with Tuna

Posted on April 25, 2013 by | Leave a comment

RASFF – Listeria monocytogenes (presence /25g) in sheep cheese from France in Germany

RASFF – Listeria monocytogenes (100 CFU/g) in peppers filed with tuna from France

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Posted in Bacteria, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Listeria, Listeria monocytogenes, Microbiology, Pathogen, RASFF, Recall

RASFF Alerts – E.coli – Eneterobacteriace – Goat Milk – Dog Chews

Posted on April 25, 2013 by | Leave a comment

RASFF – Too high count of Escherichia coli (2700000 MPN/g) in chilled organic goat milk from France

RASFF – Too high count of Enterobacteriaceae in dog chews from China in Belgium

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Posted in Bacteria, E.coli, Enterobacteriaceae, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Microbiology, Pathogen, RASFF, Recall

Research – Nanoparticles to Kill Listeria

Posted on April 25, 2013 by | Leave a comment

The Packerlisteria-hp

A study by researchers at Rensselaer Polytechnic Institute used enzymes attached to food-safe silica nanoparticles to create a coating that kills listeria.

The method aims at an alternative to chemical or antibiotic decontamination of various foods during handling and packaging.

The findings were published in April in Scientific Reports.

The coating killed listeria within a few minutes of contact without affecting other bacteria.

The cell lytic enzymes can also be attached to starch nanoparticles used in food packaging, according to the researchers. On meat, for example, edible starch is often sprayed into packaging as a powder layer.

“Stable enzyme-based coatings or sprays could be used in food supply infrastructure — from picking equipment to packaging to preparation — to kill listeria before anyone has a chance to get sick from it,” Rensselaer Polytechnic chemical and biological engineering professor Ravi Kane said in a news release. “We can adapt this technology for all different kinds of harmful or deadly bacteria.”

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Posted in Bacteria, Food Hygiene, Food Micro Blog, Food Microbiology, Food Safety, Food Technology, Food Testing, Listeria, Listeria monocytogenes, Listeria welshimeri, Microbiology, Pathogen, Research

USA – Recall – Queso Fresco Cheese – Salmonella

Posted on April 25, 2013 by | Leave a comment

Food Poisoning Bulletin

Salmonella in unpasteurized Mexican-style cheese called queso fresco has sickened at least 13 people in Minnesota who all got it from the same private home, according to state health officials. The Minnesota Department of Health (MDH), the Minnesota Department of Agriculture (MDA) and health officials from the City of Minneapolis are investigating the outbreak and searching for the source of the raw milk used to make the cheese. The sale of raw milk is not legal in Minnesota unless it is purchased on the farm where it was produced.

Eleven people were diagnosed with confirmed cases of infection from the same strain of Salmonella Typhimurium. Eight of them were hospitalized.  Additional illnesses, among family members of those with confirmed cases, were also reported but not confirmed through testing. Two of those people were hospitalized. All of the those who were sickened have recovered

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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 Safety Alert, Food Technology, Food Testing, Foodborne Illness, Hygiene, Microbiology, Pathogen, Recall, Salmonella

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Research – China Shellfish – Virus – Fresh Cut Salad Quality – Seasonal Campylobacter – Salmonella Control

Posted on April 24, 2013 by | Leave a comment

Wiley Online

Prevalence of Human Enteric Viruses and a Potential Indicator of Contamination in Shellfish in China.

Science Direct

Influence of working conditions and practices on fresh-cut lettuce salads quality

Cambridge Journals

Identifying the seasonal origins of human campylobacteriosis

University of Cambridge

Researchers plan to use data collected to develop vaccines to control Salmonella in animals and humans

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Posted in Bacteria, Campylobacter, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Technology, Food Testing, Foodborne Illness, Hygiene, Illness, Methods, Microbiology, Norovirus, outbreak, Pathogen, Research, Salmonella, Virus

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USA – Salmonella Outbreak – Baby Ducklings

Posted on April 24, 2013 by | Leave a comment

Food Poisoning BulletinSalm

An outbreak of salmonellosis in Minnesota has been linked to ducklings purchased from the Tractor Supply Company store in Inver Grove Heights, according to the Minnesota Department of Health. The cases are associated with a multistate outbreak that is being investigated by the CDC.

The patients range in age from 18 to 60 years. All three cases are caused by Salmonella Infantis. The illness onset dates range from late March through early April 2013.

MDH State Public Health Veterinarian Dr. Joni Scheftel said that anyone who handles ducklings, chicks, or other birds should wash their hands thoroughly after contact. “Chicks and ducklings can be a great attraction for children and families this time of year, but they can also be a source of illness. That is why it is so important for people handling them to take steps to prevent infection.”

Young children are more at risk for these infections and are also more likely to develop serious complications from a Salmonella infection. The Salmonella bacteria is carried in the intestines of animals and is shed into the environment. Live birds are a recognized source of Salmonella. The birds can shed the pathogenic bacteria even when they look healthy.

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

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Canada – Recall

Posted on April 24, 2013 by | Leave a comment

CFIACIFA

The Canadian Food Inspection Agency (CFIA) and Desco Services Alimentaires Inc. are warning the public not to consume the Le Champ du Coq brand Seasoned, Cooked Chicken Breast Strips because they may be undercooked and, therefore, contaminated with Salmonella.

There have been no reported illnesses associated with the consumption of this product.

The distributor, Desco Services Alimentaires Inc., Boisbriand, Québec, is voluntarily recalling the affected product from the marketplace.  The CFIA is monitoring the effectiveness of the recall.

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Posted in Bacteria, CFIA, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Microbiology, Pathogen, Recall, Salmonella

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UK – Isle of Man Campylobacter – Animal Rescue ?

Posted on April 24, 2013 by | Leave a comment

BBC NewsCampylobacter

Manx health officials have issued a hygiene warning after several people tested positive for illnesses normally associated with handling livestock.

About five cases of Cryptosporidium and Campylobacter have been reported on the island during the past three months.

It is thought some of those affected may have been involved in helping farmers to rescue livestock after heavy snow last month.

Food Safety Manager Ivan Bratty said simple precautions must be taken.

“These recent cases serve as a timely reminder of the importance of thorough hand washing after handling livestock and before preparing or handling food to prevent infection and the spread of disease in the community,” he said.

“It is also important for anyone suffering from diarrhoea to avoid swimming pools as Cryptosporidium can survive in chlorinated water”.

Cryptosporidium is a disease that is very common in young farm animals and can easily be passed to people who come into contact with those animals- it can lead to sickness and diarrhoea, but is rarely a serious condition for healthy people.

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Posted in Bacteria, Campylobacter, Eurofins Laboratories, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Microbiology, outbreak, Pathogen

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