Please note that the following farm has been suspended for import of live
chicken broilers into Singapore with immediate effect.
Country Farm Code Farm Name
Malaysia MYCHJ128 Goldform Farm GC01R
2 This is due to isolation of Salmonella Enteritidis in samples collected from an
imported consignment of broilers from the farm.
Posted in Salmonella, Salmonella in Eggs
Salmonella enteritidis in Corn Chicken from France in the Netherlands
Salmonella spp. in egg powder used to mug cake mix from Hungary in the UK
Presence of Salmonella spp in cured sausage from Italy in Germany
Salmonella Enteritidis and E. coli in fresh rabbit meat from China in the Czech Republic and Germany
Salmonella enteritidis in chicken breast fillet from Poland in the Czech Republic
Salmonella spp. in egg powder used to sponge and cupcake mix from Hungary in the UK
Salmonella Enteritidis in environmental swabs from henhouse from Poland
Salmonella spp. in egg powder used to mug cake mix from Hungary in Spain
Salmonella in halal chicken fillet from Poland in the UK and Netherlands
Salmonella in chilled chicken from the Netherlands in Belgium, Germany and Luxembourg
Salmonella spp. in chicken meat preparation from Austria in Germany
Salmonella spp. in walnut kernels (raw material) from the United States, via Italy in Germany
Salmonella spp. in chicken gyros from Italy in Germany
Salmonella spp. in chicken fillet from Poland in Germany
Salmonella Senftenberg in Halva from Syria, via the Netherlands in Germany and Netherlands
Salmonella spp. in tahini from Jordan, via Germany in Austria and Czech Republic
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Regulations, Food Testing, Polish Chicken Salmonella, RASFF, Salmonella, Salmonella in Chicken, Salmonella in Eggs, Salmonella Poland, Salmonella Sesame Seeds, Salmonella Tahini
A Salmonella outbreak in England that sickened more than 60 people earlier this year has been linked to eggs from Poland.
Samples from patients are also similar to previously reported isolates that fall into a cluster that is part of several national and international investigations.
There were 65 cases associated with the English outbreak; 25 confirmed and 18 probable infections linked to a restaurant, ten confirmed with unknown links to the establishment, and 12 with no link to the restaurant.
The outbreak linked to the unnamed restaurant was reported to the UK Health Security Agency (UKHSA) East of England Health Protection Team in early April. UKHSA was notified of multiple cases of gastroenteritis following food consumption at the site, with attendance or takeaway dates in late March, according to a study published in the journal Eurosurveillance.
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, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Polish Chicken Salmonella, Salmonella, Salmonella in Eggs, Salmonella Poland
An outbreak of food-borne infection linked to a restaurant was reported to the UK Health Security Agency (UKHSA) East of England Health Protection Team (HPT) in early April 2023. Whole genome sequencing (WGS) results indicated Salmonella Enteritidis infection, with all cases in a 5-single nucleotide polymorphism (SNP) cluster falling into a wider genomically diverse 10-SNP cluster investigated in several countries. We identified additional cases in the 5-SNP cluster with no known links to the restaurant, and historical cases reported since July 2022.
Our investigations aimed to define common exposures for cases in the 5-SNP cluster to determine the likely source of infection and implement control measures.
A confirmed case was defined as a person with laboratory-confirmed S. Enteritidis infection belonging to the 5-SNP cluster 1.2.3.18.180.7268.% [1] in England since 1 March 2023. A probable case was defined as a person with gastroenteritis or confirmed Salmonella spp. infection in England who dined at the restaurant of interest from 1 March to 1 April 2023. Confirmed cases were further categorised as having known, unknown or no exposure to the restaurant.
In early April 2023, UKHSA was notified via Accident and Emergency doctors, general practitioners, and a local authority environmental health (EH) department of multiple cases of gastroenteritis following food consumption at a restaurant, with attendance or take-away dates in late March. We identified S. Enteritidis as the causative organism. Salmonella isolates are routinely sent to the UKHSA Gastrointestinal Bacteria reference unit (GBRU) for sequencing [2]. The outbreak cases were confirmed to be within a 5-SNP cluster defined at UKHSA as 1.2.3.18.180.7268.% matching the Enterobase cgMLST hierarchical cluster HC2_316378 [3], falling into a wider genomically diverse cluster 1.2.3.18.180.%/HC5_2301 that is subject to several national and international investigations.
Cases identified through initial case notifications were interviewed using generic food history questionnaires; for cases notified since 2 May 2023, a bespoke menu-based questionnaire was used. Early cases were re-interviewed with the bespoke questionnaire completed by telephone or online. Additional cases identified through WGS were contacted to establish whether they were linked to the restaurant, and if so, asked to complete the bespoke questionnaire by telephone or online. Cases who did not reveal exposure to the restaurant completed a modified Salmonella trawling questionnaire focussed on poultry products.
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, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Salmonella, Salmonella in Eggs
| Batch | Date | |
|---|---|---|
| B178.23KG1 | Use-by date 07/18/2023 | |
| B178.23KG2 | Use-by date 07/18/2023 | |
| B178.23KG5 | Use-by date 07/18/2023 | |
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Salmonella, Salmonella in Eggs
A new enhanced version of the British Lion Code of Practice has been launched to mark the scheme’s 25th anniversary.
Version eight of the Lion Code incorporated the latest scientific veterinary advice and industry knowledge to ensure British Lion Eggs can continue to be produced to the highest standards of food safety, the industry body said.
The code of practice covers more than 700 auditable points from salmonella vaccination to complete traceability of hens, eggs, and feed.
It has also included enhanced sampling and testing, auditing and enforcement and updates to rodent control, on-farm protocols plus improvements to its animal welfare criteria.
The code is independently audited and the most comprehensive egg safety standard in the world. It is the UK’s most successful food safety scheme, said the British Egg Industry Council.
“The introduction of the Lion Code in 1998 effectively eliminated Salmonella and restored consumer confidence in British eggs,” said Mark Williams, BEIC chief executive.
Salmonella Enteritidis (in 4 out of 5 samples) fresh chicken leg quarters from Lithuania in Latvia
Salmonella CO in chicken fillet from Poland in the Czech Republic
Different types of Salmonella, including S. Enteritidis in poultry from Poland in Bulgaria
Salmonella Enteritidis in socks samples in the chicken coop from Poland in Germany
Salmonella in rosette from France in Belgium
Salmonella in Indian Sesame seed in the Netherlands
Salmonella spp. in whole egg powder from Bulgaria in Poland
Salmonella spp. in chilled chicken breast from Poland in Italy
Salmonella spp. from group O:9(D1) in frozen kebab made of poultry meat from Poland in Austria
Presence of Salmonella spp. in Nigerian hulled sesame seeds in Greece, Turkey and Switzerland
Salmonella Saintpaul in carne fresca di tacchino dalla Spagna from Spain in Italy
Salmonella spp. in carnati de casa afumati (smoked sausages) from Romania in Hungary
Salmonella spp. in sesame seeds from India in Poland
Salmonella in marinated chicken sliced fillet from Poland in Estonia
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Polish Chicken Salmonella, RASFF, Salmonella, Salmonella in Chicken, Salmonella in Eggs, Salmonella Poland, Salmonella Sesame Seeds
Food safety authorities on Wednesday warned people to wash hands promptly after handling or cooking raw eggs, citing food poisoning risks from Salmonella, a harmful bacterium found in poultry and mammal intestines.
There have been numerous cases of food poisoning caused by cross-contamination, where individuals handle eggs and then fail to wash their hands before cooking food or touching other cooking utensils, according to the Ministry of Food and Drug Safety.
Posted in Decontamination Microbial, food handler, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Hand Washing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella, Salmonella in Eggs
Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella in Eggs
Two men have been handed suspended prison sentences of six months in the Netherlands for their roles in the sale of Salmonella contaminated eggs.
The director and a manager at the implicated company were also ordered to do 200 hours of community service. Both men, aged 43 and 51, are still working in the poultry sector.
This company was fined €80,000 ($86,000), which was lower than the €140,000 ($150,400) asked for by the Public Prosecution Service (OM). The court in Zwolle said this was because of the considerable time that had passed since the incident.
The business was found guilty of placing eggs contaminated with Salmonella on the market when it knew this was harmful to health and concealing this information from customers.
Posted in food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Salmonella, Salmonella in Eggs
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