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Category Archives: Salmonella
USA – Papa Murphy’s Cookie Dough Salmonella Outbreak
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
USA – FDA – Core Outbreak Table Investigations of Foodborne Illness Outbreaks
What’s New
- An outbreak of Salmonella Enteritidis (ref # 1156) linked to raw cookie dough has been added to the table. On 05/23/2023, FDA issued an Outbreak Advisory. Additionally, traceback, an onsite inspection, and sample collection and analysis have been initiated.
- An outbreak of Cyclospora cayetanensis (ref # 1155) in a not yet identified product has been added to the table. Traceback has been initiated.
- For the investigation of illnesses with a suspect vehicle of Morel mushrooms (ref # 1152), the FDA issued an advisory on 5/19/2023.
| Date Posted |
Ref | Pathogen or Cause of Illness |
Product(s) Linked to Illnesses (if any) |
Total Case Count |
Status |
| 5/24/2023 | 1156 | Salmonella Enteritidis |
Raw Cookie Dough | See Outbreak Advisory |
Active |
| 5/24/2023 | 1155 | Cyclospora cayetanensis |
Not Yet Identified |
19 | Active |
| 4/26/2023 | 1152 | Not Yet Identified | Morel Mushroom (suspect) |
See Advisory | Active |
| 3/29/2023 | 1141 | Salmonella Infantis | Raw Flour | See Outbreak Advisory |
Active |
| 3/1/2023 | 1143 | Hepatitis A Virus | Frozen Organic Strawberries |
See Outbreak Advisory |
Active |
| 2/15/2023 | 1123 | Listeria monocytogenes |
Not Yet Identified |
See CDC Investigation Notice |
Active |
Germany – Koska Tahin Helva with vanilla 400gr – Salmonella
Alert type: Groceries
Date of first publication: 05/24/2023
Product name:
Koska Tahin Helva with vanilla 400gr
Product images:
Manufacturer (distributor):
Elbey GmbH Kopernikusstr. 31 85092 Koesching
Reason for warning:
Salmonella
Packaging Unit: 400g
Durability: 12/19/2024
Lot identification: 211-353 p/22
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 Sesame Seeds, Salmonella Tahini
France – Stripped beef – Salmonella
Identification information of the recalled product
- Product category Feed
- Product subcategory Meats
- Product brand name unbranded, sold in the traditional department
- Model names or references Stripped beef
- Identification of products
Batch manufacture of 05/16/2023 - Packaging bulk
- Marketing start/end date From 05/16/2023 to 05/17/2023
- Storage temperature Product to be stored in the refrigerator
- Geographic area of sale Whole France
- Distributors Leclerc Lescure
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
France -Mussels – Salmonella
Identification information of the recalled product
- Product category Feed
- Product subcategory Fishery and aquaculture products
- Product brand name FISH WORKSHOP
- Model names or references FISHING MOLD WORKSHOP POISSONNERIE P/ANE X2KG 6UVC PFX
- Identification of products
GTIN Batch Date 3664335050801 L19SEA Use-by date 05/17/2023 3664335050801 L19SEA Use-by date 05/18/2023 3664335050801 L19SEA Use-by date 05/19/2023 - Packaging 2KG tray
- Marketing start/end date From 05/11/2023 to 05/19/2023
- Storage temperature Product to be stored in the refrigerator
- Health mark EN 50.058.164 EC
- Geographic area of sale Whole France
- Distributors E. Leclerc
- List of points of salelist_of_stores.pdf
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
Canada – Simply Hot brand Thai Green Peppers recalled due to Salmonella
Summary
Product
Thai Green Peppers
Issue
Food – Microbial Contamination – Salmonella
What to do
Do not consume, use, sell, serve, or distribute recalled products
Affected products
Issue
The affected product is being recalled from the marketplace due to possible Salmonella contamination.
The recalled product has been sold in Alberta, Saskatchewan and may have been distributed in other provinces and territories.
What you should do
- If you think you became sick from consuming a recalled product, contact your healthcare provider
- Check to see if you have recalled products
- Do not consume, serve, use, sell, or distribute recalled products
- Recalled products should be thrown out or returned to the location where they were purchased
Food contaminated with Salmonella may not look or smell spoiled but can still make you sick. Young children, pregnant women, the elderly and people with weakened immune systems may contract serious and sometimes deadly infections. Healthy people may experience short-term symptoms such as fever, headache, vomiting, nausea, abdominal cramps and diarrhea. Long-term complications may include severe arthritis.
Posted in CFIA, 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
USA – Salmonella Outbreaks Linked to Backyard Poultry
Public health officials are investigating multistate outbreaks of Salmonella linked to contact with backyard poultry. Any backyard poultry can carry Salmonella germs that can make you sick. Always take steps to stay healthy around your flock.
Fast Facts
- Illnesses: 104
- Hospitalizations: 19
- Deaths: 0
- States: 31
- Investigation status: Active
Backyard Poultry and Salmonella
Backyard poultry, like chickens and ducks, can carry Salmonella germs even if they look healthy and clean. These germs can easily spread to anything in the areas where the poultry live and roam.
You can get sick from touching your backyard poultry or anything in their environment and then touching your mouth or food and swallowing Salmonella germs.
What Backyard Flock Owners Should Do
- Wash your hands
- Always wash your hands with soap and water immediately after touching backyard poultry, their eggs, or anything in the area where they live and roam.
- Use hand sanitizer if soap and water are not readily available. Consider keeping hand sanitizer at your coop.
- Be safe around backyard flocks
- Don’t kiss or snuggle backyard poultry, and don’t eat or drink around them. This can spread Salmonella germs to your mouth and make you sick.
- Keep your backyard flock and supplies you use to care for them (like feed containers and shoes you wear in the coop) outside of the house. You should also clean the supplies outside the house.
- Supervise kids around flocks
- Always supervise children around backyard poultry and make sure they wash their hands properly afterward.
- Don’t let children younger than 5 years touch chicks, ducklings, or other backyard poultry. Young children are more likely to get sick from germs like Salmonella.
- Handle eggs safely
- Collect eggs often. Eggs that sit in the nest can become dirty or break.
- Throw away cracked eggs. Germs on the shell can more easily enter the egg through a cracked shell.
- Rub off dirt on eggs with fine sandpaper, a brush, or a cloth. Don’t wash eggs because colder water can pull germs into the egg.
- Refrigerate eggs to keep them fresh and slow the growth of germs.
- Cook eggs until both the yolk and white are firm, and cook egg dishes to an internal temperature of 160°F to kill all germs.
Call your healthcare provider right away if you have any of these severe symptoms:
- Diarrhea and a fever higher than 102°F
- Diarrhea for more than 3 days that is not improving
- Bloody diarrhea
- So much vomiting that you cannot keep liquids down
- Signs of dehydration, such as:
- Not peeing much
- Dry mouth and throat
- Feeling dizzy when standing up
Posted in Decontamination Microbial, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, 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 Chicken
Germany – Wild herb salmon and blueberry salmon -Salmonella
Alert type: Groceries
Date of first publication: 05/23/2023
Product name:
Wild herb salmon and blueberry salmon, offered in the service counter Offers in the market up to and including 02.06.2023
Manufacturer (distributor): Deutsche See GmbH Maifischstrasse 3-9 27521 Bremerhaven
Reason for warning:
Detection of Salmonella
Additional Information: Distribution via several retail chains, throughout Germany
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, Lebensmittelwarnung, Salmonella
France – Country sausages with Montlouis -Salmonella
Identification information of the recalled product
- Product category Feed
- Product subcategory Meats
- Product brand name THE MOTNLOUISIAN
- Model names or references Country sausages with Montlouis 150g
- Identification of products
Batch Date 190323 Use-by date 05/26/2023 - Packaging Tray under protective atmosphere
- Marketing start/end date Since 05/10/2023
- Storage temperature Product to be stored in the refrigerator
- Health mark EN 37.156.031 EC
- Geographic area of sale Whole France
- Distributor FRESH SOLOGNE, GALLAIS, PROMOCASH SAINT PIERRE DES COPRS, GUILLEMOT GAUDAIS LKB DESCARTES, BUTCHER DESGROPPES
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
Research – Salmonella Outbreak Linked to Raw Cookie Dough
Fast Facts
- Illnesses: 18
- Hospitalizations: 2
- Deaths: 0
- States: 6
- Recall: No
- Investigation status: Active
Contaminated Food
Papa Murphy’s raw cookie dough:
- Chocolate chip cookie dough
- S’mores bars dough
Nine sick people reported eating raw cookie dough from Papa Murphy’s Take ‘N’ Bake Pizza in the week before they got sick. Based on this information, Papa Murphy’s has temporarily stopped selling their raw chocolate chip cookie dough and raw S’mores bars dough.
At least two sick people did not eat at Papa Murphy’s. Investigators are working to identify the contaminated ingredient in the raw cookie dough.
What You Should Do
- Check your refrigerator and freezer for Papa Murphy’s chocolate chip cookie dough or S’mores bars dough.
- Throw the dough away, even if you didn’t get sick after eating some of it.
- Wash items and surfaces that may have touched the dough using hot soapy water or a dishwasher.
- Always follow cookie dough baking instructions in the recipe or on the package label.
- Papa Murphy’s chocolate chip cookie dough and S’mores bars dough are not meant to be eaten raw.
- Most raw cookie dough is made with unpasteurized eggs or raw flour and can have germs like Salmonella and E. coli.
- Some other companies make edible cookie dough that does not have to be baked. These products are made with heat-treated flour and pasteurized eggs or no eggs. Read the label carefully to make sure the dough is meant to be eaten without baking or cooking.
- Call a healthcare provider if you have any of these severe Salmonella symptoms:
- Diarrhea and a fever higher than 102°F
- Diarrhea for more than 3 days that is not improving
- Bloody diarrhea
- So much vomiting that you cannot keep liquids down
- Signs of dehydration, such as:
- Not peeing much
- Dry mouth and throat
- Feeling dizzy when standing up
Symptoms of Salmonella
- Most people infected with Salmonella experience diarrhea, fever, and stomach cramps.
- Symptoms usually start 6 hours to 6 days after swallowing the bacteria.
- Most people recover without treatment after 4 to 7 days.
- Some people—especially children younger than 5 years, adults 65 years and older, and people with weakened immune systems—may experience more severe illnesses that require medical treatment or hospitalization.
- For more information about Salmonella, see the Salmonella Questions and Answers page.
Posted in CDC, 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
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