Category Archives: Salmonella

USA- CDC – BEAM Dashboard – (Bacteria, Enterics, Amoeba, and Mycotics)

Posted on April 26, 2023 by KSW | Leave a comment

The BEAM (Bacteria, Enterics, Amoeba, and Mycotics) Dashboard is an interactive tool to access and visualize data from the System for Enteric Disease Response, Investigation, and Coordination (SEDRIC). The BEAM Dashboard provides timely data on pathogen trends and serotype details to inform work to prevent illnesses from food and animal contact. Currently, the dashboard focuses on data for Salmonella, Shiga toxin-producing E. coli (STEC), Shigella and Campylobacter bacteria and multistate outbreaks, but it will eventually include additional pathogens, antimicrobial resistance data, and epidemiologic data from outbreak investigations.

Frequently Asked Questions (FAQ)

For additional questions, please contact simso@cdc.gov. Please take BEAM Dashboard Evaluation Survey if you would like to provide any feedback or have any comments.

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Posted in Campylobacter, 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, Shigella, STEC, STEC E.coli

USA – CDC – Salmonella Outbreak Linked to Flour

Posted on April 26, 2023 by KSW | Leave a comment

CDC

Investigators are working to identify a specific brand of flour linked to this outbreak. However, any raw (unbaked) flour can have germs, like Salmonella. Do not eat or play with uncooked flour, dough, or batter.

Fast Facts

Illnesses: 12
Hospitalizations: 3
Deaths: 0
States: 11
Recall: No
Investigation status: Active

Salmonella in Raw Flour

Flour doesn’t look like a raw food, but most flour is raw. This means that it hasn’t been treated to kill germs that cause food poisoning. Any raw (unbaked) flour used to make dough or batter can be contaminated with germs like Salmonella, but Salmonella germs are killed when flour is cooked or baked. You can get sick after eating or tasting raw dough or batter. Children can get sick from handling or eating raw dough used for crafts or play clay.

Source of the Outbreak

Most people reported eating raw dough or batter made with flour before they got sick. Flour was the only common ingredient in the raw dough or batter people reported eating. Investigators are working to identify a specific brand of flour linked to illnesses.

What You Should Do

Do not eat raw dough or batter – even a small amount can make you or your child sick
- Bake or cook food made with raw flour, like cookie dough or cake batter, before eating it.
- Follow the recipe or package instructions for cooking or baking. Use the temperature and cooking time given in the recipe or instructions.
- Buy heat-treated flour to use in recipes for homemade playdough.
Clean
- Wash any bowls, utensils, and surfaces that touched raw flour with warm water and soap.
- Wash your hands with warm water and soap before and after using raw flour.
Separate
- Keep raw flour, dough, and batter separate from foods that won’t be cooked.
Call a healthcare provider right away if you or your child have:
- 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

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Posted in CDC, Decontamination Microbial, 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

UK Salmonella outbreaks from breaded chicken sickened thousands and cost millions

Posted on April 26, 2023 by KSW | Leave a comment

Food Safety News

A series of Salmonella outbreaks in the United Kingdom caused by breaded chicken products from Poland could have affected up to 5,000 people, officials have revealed.

The UK-wide outbreaks resulted in more than 1,000 confirmed illnesses in 2020 and 2021 with potentially as many as 4,000 additional cases which were not confirmed or reported.

The incident also cost an estimated £7.7 million ($9.6 million), according to a document detailing the UK Government’s plans to introduce checks on imports from October 2023, under its Border Target Operating Model.

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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 Chicken, Salmonella Poland

USA – USDA Proposes Declaring Salmonella an Adulterant in Breaded Stuffed Raw Chicken Products

Posted on April 26, 2023 by KSW | Leave a comment

FSIS USDA

WASHINGTON, April 25, 2023 – The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) released today a proposed determination to declare Salmonella an adulterant in breaded stuffed raw chicken products when they exceed a very low level of Salmonella contamination. This announcement is a significant first step that builds on FSIS’ proposed regulatory framework to reduce Salmonella infections linked to poultry products, released in October 2022.

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Posted in 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, Salmonella in Chicken, USDA

France – Smoked Filet Mignon – Salmonella

Posted on April 26, 2023 by KSW | Leave a comment

Gov france

Identification information of the recalled product

Product category Feed
Product subcategory Meats
Product brand name Flavors of mages
Model names or references Sliced Pepper Smoked Filet Mignon 100g

Identification of products

GTIN	Batch	Date
3340584106352	3104	Use-by date 05/10/2023
3340584106352	3107	Use-by date 05/13/2023
3340584106352	3108	Use-by date 05/14/2023
3340584108356	3108	Use-by date 05/14/2023
3340584108356	3107	Use-by date 05/13/2023
3340584108356	3104	Use-by date 05/10/2023