Udayamperoor: Over 75 people have fallen ill after consuming food at a wedding reception in Malekadu in Ernakulam food poisoning is suspected
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Category Archives: Poisoning
India – 31 fall ill after attending funeral service ; food poisoning suspected
Nongpoh, May 12: Dozens of villagers from Nongladew village in Ri Bhoi district of Meghalaya fell ill after attending a funeral service in Mariampur under Goalpara District of Assam. As many as 41 villagers had attended the funeral rituals of their relative on May 9. However, on Wednesday night (May 10), 31 of them returned home and fell ill, prompting immediate action from health officials.
The villagers had consumed fish, potato, and dal during the funeral service, and many of them complained of illness when they returned home. While the exact cause of the illness is not known, the villagers suspect the fish, which they believe was poisoned, to be the reason for their condition
Posted in Decontamination Microbial, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Poisoning
Viet Nam – Seventy children hospitalized in Nghe An, food poisoning suspected
More than 70 children aged from three to five from a preschool in the central province of Nghe An were rushed to hospitals after eating a snack on the evening of May 9.
Doctors at a general hospital in Do Luong District said the hospital admitted more than 70 children with symptoms of vomiting, stomach pain, diarrhea and dehydration.
They suspected that the children were food poisoned and that the yogurt was suspected as the cause of the incident, as many other two-year-old kids who did not eat the yogurt were well, the local media reported.
All of the children are rehydrated and in stable condition, and an investigation into the incident is underway.
Posted in Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Foodborne Illness, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Poisoning
India – 40 hospitalised due to food poisoning
Kurnool: Around 40 people of Karivena in Atmakur of Nandyal district got hospitalized during the early hours of Wednesday with complaints of food poisoning.
On Tuesday night, they had been to an engagement function in the village, where they had their dinner. Following complaints of vomiting and diarrhea, other villagers shifted them to Nandikotkur and Atmakur hospitals for treatment by 108 ambulance services.
Their condition is said to be stable after treatment.
Posted in food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Poisoning
Turkey – Tourists struck down by food poisoning at 5-star TUI resort in Turkey as one hospitalised
Around 25 tourists have been struck down by a food poisoning outbreak at a five-star resort in Turkey.
At least one of the British holidaymakers – on all-inclusive deals with holiday firm TUI – has been hospitalised.
One holidaymaker said there were “more than 10 families suffering” and “numbers are growing by the day”.
Kate Dowling tweeted: “My family are in Rixos Sungate – three out of five have food poisoning with one hospitalised. Staff are not doing anything to help, denying all knowledge even though other guests have complained.”
Traveling to Mexico? Here’s how to avoid food poisoning on vacation.
The inexpensive food and delicious smells often tempt travelers to purchase food from the numerous street vendors. Before indulging, however, it is recommended to be vigilant of how ingredients are stored and how the raw meats are handled. Food that is cooked in front of the customer, rather than appearing to be pre-cooked, is a much safer option. When food, even if cooked, is left at room temperature too long, the dangers of cross-contamination and bacterial growth are much higher.
An easy rule to follow is also simply trusting your instincts and avoiding vendors whose food carts are untidy or produce rotten odors. Look for hand-sinks, access to water, or refrigeration units.
Ceviche is also a very common dish in Mexico. Raw fish is exponentially more likely to be contaminated than cooked fish, especially if it is not stored correctly. Travelers should be especially wary of eating ceviche in an area that is farther away from the coast where the fish have to be stored for longer periods of time. In addition, all ceviche stands should have refrigeration units or copious amounts of ice.
Mexico also has a long history of unsafe drinking water – often the source of “traveler’s diarrhea.” It is generally recommended to not drink water straight from the tap or to use ice cubes made from tap water. Even if the water is purified at the source, the pipes that the water passes through may not be sanitary. Caution should also be exercised when purchasing fruit juices or horchata made with ap water. Recommendation? Stay hydrated by drinking bottled drinks.
Travelers to Mexico will have a more enjoyable trip if they make wise and informed choices regarding the food they consume. But don’t leave home without anti-diarrheal medicine!
Posted in Contaminated water, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Poisoning, Water, water microbiology, Water Safety
Research – How to deal with food poisoning while traveling—and how to avoid it altogether
Some countries have a reputation for putting travelers at a higher risk for gastrointestinal illnesses. But you can get sick from an improperly handled meal anywhere in the world.
Pad thai from a Bangkok street vendor or raw milk cheese from a bistro in France taste delicious in the moment. But for many travelers, the local dishes that make trips meaningful sometimes give them food poisoning—and the wrong sort of vacation memories.
By some metrics, gastrointestinal infections related to food or water affect 30 to 70 percent of all travelers during or immediately after their trips, according to a 2015 study in BMJ Clinical Evidence. Each year, one in six Americans and nearly one in 10 people worldwide suffer from such illnesses caused by bacteria (E. coli, salmonella, listeria), viruses (norovirus, hepatitis A), or parasites (giardiasis, roundworms, tapeworms).
Lower-income countries have a reputation for putting travelers at a higher risk for food poisoning, but people are just as likely to be sickened from an improperly handled meal in Italy or Australia—or from some sushi at their local supermarket.
Here’s why people get food poisoning, what to do if it strikes, and how to (maybe) prevent it, read at the link above.
Posted in Decontamination Microbial, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Food Poisoning Death, Food Virus, Giardia, Hepatitis A, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Norovirus, Poisoning, Salmonella
Viet Nam – One dead, one in critical condition, nine hospitalized after eating pickled carp – Clostridium botulinum
Ten people in a mountainous district of the Central Province of Quang Nam were hospitalized for Botulinum poisoning, with one of them dead after eating pickled carp on March 7.
Three seriously ill patients including one female and two male adults requiring mechanical ventilation were given Botulism Antitoxin Heptavalent (BAT) to treat Clostridium Botulinum poisoning. Up to now, 2/3 of patients have had good improvement after antidote infusion, a good prognosis; however, one patient is in critical condition.
Previously, the SGGP Newspaper released that after eating pickled carp at a house of a local inhabitant, four people experienced poisonous symptoms. They were rushed to the local infirmary for treatment. On the morning of March 18, physicians of the General Hospital in Phuoc Duc Commune of Phuoc Son District connected with Cho Ray Hospital in Ho Chi Minh City for consultation. Soon, doctors of Cho Ray Hospital flew to Quang Nam Province with five antidotes vitals to the General Hospital of the Northern mountainous region of Quang Nam for the treatment of the patients with botulinum poisoning.
Yesterday, Director of the Quang Nam Department of Health Mai Van Muoi said that the unit has just sent a dispatch on strengthening measures to prevent and control food poisoning when people like eating traditional foods such as fermented foods.
Thereby, the Department of Health of Quang Nam province suggested localities, especially highland areas, strengthen communication about food safety to local inhabitants to raise their awareness.
Posted in Bacterial Toxin, Clostridium, Clostridium botulinum, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Poisoning Death, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Poisoning
Singapore – Downgrading of food shop Rasel Catering Singapore Pte Ltd (253 Pandan Loop, Singapore 128432) due to food poisoning incident
345 persons were reported to have developed gastroenteritis symptoms after consuming food prepared by Rasel Catering Singapore Pte Ltdbetween 8 and 16 November 2022. None of them were hospitalised.
A joint investigation by the Ministry of Health and the Singapore Food Agency (SFA) was conducted following the incident. Several hygiene lapses were identified during the inspections of the food shop on 10 and 18 November 2022, and SFA will be taking enforcement actions against the licensee for these lapses.
SFA has adjusted the food shop’s food hygiene grade from “A” to “C” with effect from 17 March 2023, to be reviewed in 12 months. The premises will also be kept under surveillance.
Food operators are reminded to adhere to good food hygiene and safety processes. Good hygiene practices such as the washing of hands before handling food can greatly reduce the incidence of gastroenteritis when adopted by all key stakeholders, including the industry and public
The information provided on this website should not be used as basis for any legal proceedings. Neither SFA nor any of its employees involved in the supply of the above information shall be liable for any loss or damage suffered by any member of the public by reason of any error or omission of whatever nature appearing therein or however caused.
Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Poisoning
India – Mumbai: Seven Blind School students fell sick due to food poisoning
At least seven children fell sick due to food poisoning at the Victoria Memorial Blind School in Mumbai’s Tardeo as reported at around 1 am on Tuesday.
The brief further said that five children are complaining vomiting and abdominal pain, whereas two others are suffering from fever.
All the seven children are admitted to BMC’s Nair Hospital and reported to be in “stable condition”.
Posted in Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Foodborne Illness, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Poisoning
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