Category Archives: Salmonella

Research – Study highlights two strategies used by Salmonella to escape the human body’s defenses

News Medical

Like thieves that constantly look for ways to evade capture, Salmonella enterica, a disease-causing bacterium, uses various tactics to escape the human body’s defense mechanisms. In a new study, researchers from the Department of Microbiology and Cell Biology (MCB), IISc, highlight two such strategies that the bacterium uses to protect itself, both driven by the same protein.

When Salmonella enters the human body, each bacterial cell resides within a bubble-like structure known as Salmonella-containing vacuole (SCV). In response to the bacterial infection, the immune cells in our body produce reactive oxygen species (ROS) and reactive nitrogen species (RNS), along with pathways triggered to break down these SCVs and fuse them with cellular bodies called lysosomes or autophagosomes, which destroy the bacteria. However, these bacteria have developed robust mechanisms to maintain vacuolar integrity, which is crucial for their survival. For example, when a bacterial cell divides, the vacuole surrounding it also divides, enabling every new bacterial cell to be ensconced in a vacuole. This also ensures that more vacuoles are present than the number of lysosomes which can digest them.

USA – Foodborne Illness Outbreaks at Retail Food Establishments — National Environmental Assessment Reporting System, 25 State and Local Health Departments, 2017–2019



Problem/Condition: Each year, state and local public health departments report hundreds of foodborne illness outbreaks associated with retail food establishments (e.g., restaurants or caterers) to CDC. Typically, investigations involve epidemiology, laboratory, and environmental health components. Health departments voluntarily report epidemiologic and laboratory data from their foodborne illness outbreak investigations to CDC through the National Outbreak Reporting System (NORS); however, minimal environmental health data from outbreak investigations are reported to NORS. This report summarizes environmental health data collected during outbreak investigations and reported to the National Environmental Assessment Reporting System (NEARS).

Period Covered: 2017–2019.

Description of System: In 2014, CDC launched NEARS to complement NORS surveillance and to use these data to enhance prevention efforts. State and local health departments voluntarily enter data from their foodborne illness outbreak investigations of retail food establishments into NEARS. These data include characteristics of foodborne illness outbreaks (e.g., etiologic agent and factors contributing to the outbreak), characteristics of establishments with outbreaks (e.g., number of meals served daily), and food safety policies in these establishments (e.g., ill worker policy requirements). NEARS is the only available data source that collects environmental characteristics of retail establishments with foodborne illness outbreaks.

Results: During 2017–2019, a total of 800 foodborne illness outbreaks associated with 875 retail food establishments were reported to NEARS by 25 state and local health departments. Among outbreaks with a confirmed or suspected agent (555 of 800 [69.4%]), the most common pathogens were norovirus and Salmonella, accounting for 47.0% and 18.6% of outbreaks, respectively. Contributing factors were identified in 62.5% of outbreaks. Approximately 40% of outbreaks with identified contributing factors had at least one reported factor associated with food contamination by an ill or infectious food worker. Investigators conducted an interview with an establishment manager in 679 (84.9%) outbreaks. Of the 725 managers interviewed, most (91.7%) said their establishment had a policy requiring food workers to notify their manager when they were ill, and 66.0% also said these policies were written. Only 23.0% said their policy listed all five illness symptoms workers needed to notify managers about (i.e., vomiting, diarrhea, jaundice, sore throat with fever, and lesion with pus). Most (85.5%) said that their establishment had a policy restricting or excluding ill workers from working, and 62.4% said these policies were written. Only 17.8% said their policy listed all five illness symptoms that would require restriction or exclusion from work. Only 16.1% of establishments with outbreaks had policies addressing all four components relating to ill or infectious workers (i.e., policy requires workers to notify a manager when they are ill, policy specifies all five illness symptoms workers need to notify managers about, policy restricts or excludes ill workers from working, and policy specifies all five illness symptoms requiring restriction or exclusion from work).

Interpretation: Norovirus was the most commonly identified cause of outbreaks reported to NEARS, and contamination of food by ill or infectious food workers contributed to approximately 40% of outbreaks with identified contributing factors. These findings are consistent with findings from other national outbreak data sets and highlight the role of ill workers in foodborne illness outbreaks. Although a majority of managers reported their establishment had an ill worker policy, often these policies were missing components intended to reduce foodborne illness risk. Contamination of food by ill or infectious food workers is an important cause of outbreaks; therefore, the content and enforcement of existing policies might need to be re-examined and refined.

Public Health Action: Retail food establishments can reduce viral foodborne illness outbreaks by protecting food from contamination through proper hand hygiene and excluding ill or infectious workers from working. Development and implementation of policies that prevent contamination of food by workers are important to foodborne outbreak reduction. NEARS data can help identify gaps in food safety policies and practices, particularly those concerning ill workers. Future analyses of stratified data linking specific outbreak agents and foods with outbreak contributing factors can help guide the development of effective prevention approaches by describing how establishments’ characteristics and food safety policies and practices relate to foodborne illness outbreaks.

Netherlands – Duo receives suspended sentences for selling Salmonella contaminated eggs

Food Safety News


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.

UK -UKHSA issue warning as infections rise in East of England

EDP 24

Families visiting farms and petting zoos this summer are being urged to protect themselves following a rise in infections.

The UK Health Security Agency (UKHSA) has issued a warning about gastrointestinal infections such as salmonella, cryptosporidium and e.coli.

They can all be passed from farm animals to humans, causing illness.

There have already been 92 cases of cryptosporidium in the east of England so far this year, 14 more than in all of 2022.

So the UKHSA is urging anyone visiting a farm to remember the importance of thoroughly and frequently washing hands to avoid getting the bugs, which can make you seriously ill.

USA – Now over 50 with Salmonella linked to Los Amigos Taqueria in Brighton

Food Poison Journal

According to press reports, more than 50 confirmed cases of salmonella have now been linked to Los Amigos Taqueria’s Brighton restaurant, state health officials confirmed Friday.

The chain’s Brighton outpost was one of two ordered closed last week after health inspectors flagged multiple issues at each restaurant; the West Roxbury Los Amigos Taqueria also shut its doors temporarily.

As of Friday, there were 56 lab-confirmed salmonella cases among people who had eaten at the Brighton Los Amigos Taqueria before becoming ill, the Massachusetts Department of Public Health said. Of those cases, 37 are among Boston residents.

State health officials continue to receive additional reports of lab-confirmed and undiagnosed illnesses linked to the restaurant, according to DPH.

Food contaminated with Salmonella bacteria does not usually look, smell, or taste spoiled. Anyone can become sick with a Salmonella infection. Infants, children, seniors, and people with weakened immune systems are at higher risk of serious illness because their immune systems are fragile, according to the CDC.

USA – Health officials confirm an outbreak of Salmonella infections linked to Boston Restaurants

Food Safety News

Laboratory testing has shown that dozens of people have Salmonella infections linked to two Mexican restaurants in Boston.

There are now 45 confirmed patients, up from 33 earlier this week, according to the Massachusetts Department of Public Health.

Patients report eating at Los Amigos Mexican Grill taquerias in Brighton Center and West Roxbury. Of the 45 confirmed patients, 29 are from Boston. Additional illnesses have been reported but have not yet been confirmed with lab tests.

The two restaurants have been closed by authorities who have cited health code violations. The Los Amigos Mexican Grill taquerias in Brighton Center and West Roxbury have also had their permits to operate temporarily suspended.

Belgium – SPANISH TAPAS SKEWER (270G) & TAPAS PLATTER (+-360G) – Salmonella


Wildvermeersch BV recall
Problem: possible presence of Salmonella.

In agreement with the FASFC, Wildvermeersch BV is withdrawing the products “SPANISH TAPAS BROCHETTE (270G)” & “TAPAS PLATTER (+-360G)” from sale and recalling them from consumers due to the possible presence of Salmonella.

Wildvermeersch BV asks its customers not to consume these products and to return them to the point of sale in which they were purchased, where they will be refunded to you.

Description of products:

– Use-by date (BBD) (“Use by”): 05/25/2023 and 05/26/23
– Batch number: 23136
– Sale period: from 05/18/2023 to 05/26/2023
– Type of packaging: plastic tray in a protected atmosphere
– Weight: 270g
The product was distributed via Okay stores.

– Product name TAPAS PLATTER
– Use-by date (BBD) (“Use by”): 05/25/2023
– Batch number: 23136
– Sale period: from 05/18/2023 to 05/25 /2023
– Type of packaging: plastic tray in a protected atmosphere
– Weight: 360g
The product was distributed via Colruyt stores.

For further information , contact:

Vermeersch Kristof: 050 45 14 14 /

Luxembourg – SPANISH TAPAS BROCHETTE – Salmonella


Unit 270g
bar code 5425000586500
Use-by date (DLC) 05/25/2023
Batch 23136
Sale period 05/18/2023 to 05/25/2023

Danger  : Possible presence of Salmonella

Salmonella can cause symptoms such as nausea, vomiting, abdominal cramps, diarrhea, fever and headache within 6 to 72 hours after consumption. These symptoms may be aggravated in young children, immunocompromised subjects and the elderly. People who have consumed these products and have these symptoms are invited to consult a doctor and report this consumption to him.

Sale confirmed in Luxembourg by: Cora

A sale by other operators cannot be excluded.

Information Source: Cora Recall Notification

RASFF Alerts – Salmonella – Polish Chicken Products – Brazilian Black Pepper – Tahini – Helva with Vanilla Flavour – Frozen Poultry Meat – Chicken Meat – Clams


Salmonella spp., Campylobacter spp. in chicken inner breast fillet from Romania in Hungary


Salmonella Mbandaka in Helva with vanilla flavor from Türkiye in Austria and Germany


Salmonella Enteritidis and Salmonella Infantis in frozen chicken leg meat form Poland in the Czech Republic


Salmonella spp in Tahini from Egypt in Cyprus


Salmonella Infantis in Chicken Sliced fillet Sweet chilli from Poland in Estonia


Salmonella Enteritidis in chicken breast fillet from Poland in France


Salmonella Enteritidis in frozen poultry meat from Ukraine, via Slovakia in the Czech Republic


Salmonella in black pepper from Brazil in Spain


Salmonella in chicken meat from Thailand in the Netherlands and Germany


Presence of Salmonella and E.coli in Japonica clams (Venerupis philippinarum) from Portugal in France, Netherlands and Spain

RASFF Alerts – Animal Feed – Salmonella – Freeze Fried Broiler Hearts- Haemoglobin Meal – Compound Hen Feed – Supplementary Feed for Dairy Cows


Salmonella Derby in freeze fried Broiler Harts from Estonia in Finland


Salmonella Typhimurium in hemoglobin meal from Spain  from Spain in Finland


Salmonella in compound feed for laying hens from Poland in Lithuania


Salmonella Taksony in supplementary feed for dairy cows from Germany in the Czech Republic