Dozens of people have contracted salmonella after eating at a restaurant in Sarnia and food truck in Corunna last month, according to Lambton Public Health.
On Monday, the local health unit confirmed that 41 people have now been diagnosed with salmonella after eating at the Barakat restaurant in Sarnia and the Barakat Food Truck in Corunna between Oct. 19 and Oct. 29. In total, the health unit said that more than 180 people have had symptoms consistent with the illness and nine people have been hospitalized.
On Oct. 30, the health unit put out its first news release, stating that they were looking into the situation. Days later on Nov. 5, they said there were 33 cases related to the outbreak in people between nine months and 73 years old.
Now the health unit has added several more infected individuals to the list.
Majority of the exposures took place between Oct. 21 and Oct. 25.
For anyone else who may have symptoms of salmonella, including diarrhea, fever, stomach cramps or vomiting, public health said they are advised to report the illness to Lambton Public Health and contact their health care provider as needed if symptomatic.
Precautionary advice to consumers who have purchased specific batches of British Lion eggs which may be contaminated with salmonella.
The FSA is issuing precautionary advice to consumers who have purchased specific batches of British Lion eggs which may be contaminated with salmonella.
This update includes the original products identified and additional products, which have all come from one farm.
The list of affected eggs has been updated to include a further batch and an amendment to a batch code.
The eggs can be identified by the batch code and the best before date stamped on the eggshell.
The eggs affected are sold in stores listed below in England and Wales only, and are in batches 0UK15270,1UK15270 and 3UK15270.
Product details for batch 3UK15270
These are the products that have been added to the updated list on 10 November 2020 and are sold in England only.
Aldi (certain stores)
Product
Pack size
Best before dates
Merevale Large British Eggs
10
From 07 November 2020 up to and including 01 December 2020
Everyday Essentials Eggs
15
From 07 November 2020 up to and including 01 December 2020
Product details for batch 0UK15270
These are the products where the batch code has been amended.
Sainsbury’s (certain stores)
Product
Pack size
Best before dates
SO Organic Large Eggs
6
27 October 202028 October 202029 October 202030 October 202004 November 202005 November 202006 November 202007 November 202012 November 202017 November 2020
SO Organic Medium Eggs
6
27 October 202028 October 202029 October 202030 October 202031 October 202004 November 202005 November 202006 November 202007 November 202012 November 202013 November 202014 November 202015 November 202017 November 202018 November 202020 November 2020
SO Organic Mixed Size Eggs
12
27 October 202028 October 202029 October 202030 October 202031 October 202004 November 202005 November 202006 November 202007 November 202012 November 202013 November 202014 November 202015 November 202017 November 202020 November 2020
Product details for batch 1UK15270
Sainsbury’s (certain stores)
Product
Pack size
Best before dates
by Sainsbury’s Medium Free Range Eggs
6
27 October 202028 October 202030 October 202005 November 202008 November 202010 November 202012 November 202013 November 202014 November 202017 November 2020
by Sainsbury’s Large Free Range Eggs
6
28 October 202030 October 202031 October 202001 November 202004 November 202005 November 202008 November 202009 November 202012 November 202014 November 202015 November 202018 November 2020
by Sainsbury’s Very Large Free Range Eggs
6
27 October 202028 October 202030 October 202031 October 202001 November 202004 November 202005 November 202008 November 202009 November 202010 November 202012 November 202015 November 202017 November 202018 November 2020
by Sainsbury’s Medium Free Range Eggs
12
27 October 202001 November 2020 05 November 202008 November 202012 November 202013 November 202014 November 202018 November 2020
by Sainsbury’s Large Free Range Eggs
12
27 October 202028 October 202029 October 202030 October 2020 31 October 202001 November 2020 04 November 2020 05 November 202008 November 202009 November 202010 November 202012 November 202014 November 202015 November 202017 November 202018 November 2020
28 October 202029 October 202001 November 202006 November 202007 November 202008 November 202011 November 202013 November 202020 November 2020
Merevale Medium Free Range Eggs
12
28 October 202008 November 202011 November 2020
Merevale Mixed Size Free Range Eggs
15
28 October 202029 October 202001 November 202006 November 202007 November 202011 November 202017 November 202020 November 2020
Merevale Large Free Range Eggs
6
28 October 202029 October 202001 November 202006 November 202008 November 202017 November 202019 November 202020 November 2020
Merevale Very Large Free Range Eggs
6
28 October 202029 October 202006 November 202007 November 202008 November 202011 November 202015 November 202019 November 202020 November 2020
Specially Selected Mixed Size Golden Yolk Free Range Eggs
6
27 October 202028 October 202029 October 202030 October 202031 October 202001 November 202003 November 202004 November 202005 November 202007 November 202008 November 202009 November 202010 November 202011 November 202013 November 202015 November 202017 November 202018 November 202020 November 2020
Specially Selected Mixed Size British Blue Free Range Eggs
6
27 October 202029 October 202031 October 202002 November 202003 November 202005 November 202007 November 202008 November 202010 November 202012 November 202013 November 2020
Asda (certain stores)
Product
Pack size
Best before dates
Asda Large Free Range Eggs
12
28 October 202029 October 202030 October 202001 November 202007 November 202008 November 202013 November 202015 November 202019 November 202020 November 2020
Asda Medium Free Range Eggs
12
29 October 202001 November 202006 November 202008 November 202017 November 202019 November 2020
Asda Mixed Size Free Range Eggs
15
04 November 202006 November 202015 November 202019 November 2020
Asda Large Free Range Eggs
6
28 October 202029 October 202006 November 202007 November 202013 November 202019 November 202020 November 2020
Asda Medium Free Range Eggs
6
15 November 202019 November 2020
Fairburn’s Lincolnshire Mixed Size Free Range Eggs
15
01 November 202003 November 202005 November 202010 November 202014 November 2020
Extra Special Mixed Size Golden Yolk Free Range Eggs
6
04 November 2020
Fairburn’s Lincolnshire Large Free Range Eggs
12
27 October 202003 November 202017 November 2020
Fairburn’s Lincolnshire Large Free Range Eggs
6
27 October 202029 October 202001 November 202003 November 202011 November 202015 November 202018 November 2020
Extra Special Mixed Size British Blue Free Range Eggs
6
27 October 202029 October 202031 October 202002 November 202004 November 202006 November 202007 November 202009 November 202011 November 2020
Costco (certain stores)
Product
Pack size
Best before dates
Fairburn’s Large Free Range Eggs
24
08 November 202015 November 202020 November 2020
Fairburn’s Medium Free Range Eggs
24
20 November 2020
British Blue Mixed Size Free Range Eggs
15
27 October 202029 October 202031 October 202004 November 202005 November 202007 November 202010 November 202012 November 2020
Morrisons (certain stores)
Product
Pack size
Best before dates
W.M. Morrison Chippindale Mixed Size Eggs
15
27 October 202001 November 202017 November 202019 November 2020
Fairburn Loose Eggs
Sold loose
31 October 2020
Risk to consumers
A very small number of the above eggs may be contaminated with salmonella, due to it being found in the environment. The eggshell surface might also be contaminated.
Symptoms caused by salmonella usually include fever, diarrhoea and abdominal cramps.
Our advice to consumers
As a precaution, consumers are advised to thoroughly cook the eggs listed in the tables above, this means the egg yolks and whites should not be eaten runny. This will eliminate salmonella and avoid risk of illness.
Consumers should always follow good hygiene and egg handling practices when handling eggs and associated packaging, including:
storing eggs in the fridge until use
using eggs by the best before date
cleaning surfaces and kitchen equipment effectively after use, including the fridge
washing hands thoroughly after handling of eggs, including packaging and eggshells
Anyone who is concerned about symptoms should contact their GP or out of hours service in the first instance.
Consumers who wish to return the potentially affected eggs should contact the store from where they bought them for further information.
Only the eggs listed above sold at the stores in the table are affected. No other eggs sold by these retailers or eggs sold at other shops are affected. There is no need to change your shopping habits for eggs or your usual cooking habits for eggs not listed above.
During microbiological checks, the presence of Salmonella was observed in the Ardennes logs.
In consultation with the AFSCA, Norenca nv has therefore decided to withdraw the products concerned from the sale. Customers who have purchased these products are advised not to consume them and to bring them back to the store, where they will be reimbursed.
Product description: Product
name : bûches ardennaises Lot: 2045310 Expiration date ( BBD = use-by date): 12/11/2020 Sale period: 11/06/2020 and 11/12/2020
Label Carrefour Label Metro Makro Label Spar
The product was distributed via:
YVECA BV (Spar)
NIEUWSTRAAT
22
8980
BESELARE
GEE SPRL (Spar)
RUE DU JOLI BOIS
44/1
6900
AYE
DE LINDE BV (Spar)
MARKTSTRAAT
19
9990
MALDEGEM
FALIANGA SPRL
(Spar)
AVENUE DE LA STATION
35
6790
AUBANGE
MAKRO DEURNE
(Makro)
KRIJGSBAAN
1A
2100
DEURNE
MAKRO EKE
(Makro)
SAVAANSTRAAT
1
9810
EKE
NACHTERGAELE BV
(Spar)
OUWEGEMSESTEENWEG
30 A
9750
OUWEGEM (ZINGEM)
GLOBE RETAIL BV
(Spar)
GEELSEBAAN
30
2430
VORST LAAKDAL
EASY COOL STORE
BV (Carrefour Market)
KERKSTRAAT
12
2350
VOSSELAAR
WALLO BV (Spar)
RIJKSWEG
185
8710
WIELSBEKE
Spar Pi-One (Spar)
OOSTERZELSESTEENWEG
9
9230
OOSTERZELSESTEENWEG
Huldenberg Foods
(Spar)
ELZASSTRAAT
16
3040
ELZASSTRAAT
Sparadiso NV (Spar)
MEENSEWEG
30
8900
MEENSEWEG
Berjan BV (Spar)
KERKSTRAAT
90
9255
KERKSTRAAT
Wens (Spar)
KERKHOFLAAN
24
1910
KERKHOFLAAN
IMAVO BV (Spar)
KLEINE STEENWEG
5
2221
KLEINE STEENWEG
Possible symptoms of Salmonella infection
Possible symptoms of Salmonella poisoning are fever, abdominal cramps and diarrhea. These symptoms usually appear within 12 to 48 hours of ingestion.
People who have consumed these products and who present this type of symptom are invited to consult their doctor, notifying him of this consumption.
For more information, customers can contact Norenca via info@norenca.be or 014 / 56.45.11.
The Ministry of Health of Dagestan, Russia (computer translated) are reporting that 39 people have been hospitalized with acute intestinal infection.
Officials note that 39 people were hospitalized, including 12 children. The patient’s condition is assessed as moderate. The main clinical symptoms include fever up to 38–39 degrees, abdominal pain, nausea, vomiting and frequent loose stools.
According to the results of the survey of the sick, a single factor of transmission of infection was established, they all bought food in the Kazan-Kebab café in Makhachkala.
Many foodborne pathogens including E. coli O157:H7 and Salmonella enterica can develop biofilms on contact surfaces at meat processing plants. Due to the high tolerance of the biofilm cells associated with the 3-dimensional biofilm structure and the well-expressed bacterial polymeric extracellular substances (EPS), it is a real challenge to completely inactivate and remove mature biofilms as well as further prevent biofilm reoccurrence and pathogen survival. We evaluated the effectiveness of consecutive treatments by repeatedly applying a multicomponent sanitizer, based on the functional mechanism by synergistic combination of hydrogen peroxide and quaternary ammonia compounds, against biofilms by E. coli O157:H7 and Salmonella strains. Biofilms were treated with 2.5%, 5%, or 10% of the sanitizer applied as foam or liquid solution. The sanitizer at all concentrations significantly reduced the amount of viable biofilm cells as enumerable bacteria were only detected after low concentration treatments (2.5% or 5%) with short exposure periods. Treatments with high concentrations (5% or 10%) of the sanitizer, multiple consecutive treatments and sufficient exposure time effectively controlled pathogen post-sanitization survival. Examination with a scanning electron microscope showed that treatment with the sanitizer at 5% strength significantly dissolved the connecting EPS matrix and removed most of the biofilm matrix. No intact biofilm structure was detected after the 10% sanitizer treatment, instead, scattered individual bacteria with visibly altered cell morphology were observed. The treated bacteria exhibited indented and distorted shapes with shortened cell length and increased surface roughness, indicating severe cell injury and death. Our observations indicated that consecutive treatments with the multicomponent sanitizer was effective in inactivating E. coli O157:H7 and Salmonella enterica biofilms and preventing pathogen reoccurrence.
Salmonella is associated with a large number of cases of foodborne infection resulting in diarrhea and in some cases severe complications. Half of all Salmonella infections in the European Union are linked to pigs, and a new strain called ST34 is dominant in this livestock animal. ST34 has now spread in pig populations worldwide and is pandemic.
The research was led by Eleonora Tassinari and Professor Rob Kingsley from the Quadram Institute and University of East Anglia and his research group, working with Public Health England, Animal and Plants Health Agency, the Earlham Institute and Teagasc Food Research Center. Their study was funded by the Biotechnology and Biological Sciences Research Council, part of UKRI.
They found that the common ancestor of the epidemic in UK pigs existed around 30 years ago but went unnoticed until 2005 when surveillance by the UK governments Animal and Plant Health Agency (APHA) first picked up ST34 in low numbers. Analysis of the genome sequence from human infections using data from Public Health England (PHE) indicated that a bacterial virus called mTmV infected ST34 on multiple occasions starting around 2002.
Cucumbers found in retail markets are often waxed to improve visual appeal and retard moisture loss. This waxing may affect bacterial survival and the waxing process may facilitate cross-contamination between cucumbers. This study assessed survival of Salmonella on waxed and un-waxed cucumbers and the potential for Salmonella cross-contamination during the waxing process. Fresh waxed or un-waxed cucumbers were spot-inoculated with a Salmonella enterica cocktail. Three different wax coatings (mineral oil, vegetable oil, or petroleum wax) were manually applied to un-waxed cucumbers using polyethylene brushes. Salmonella transfer from inoculated cucumbers to brush or to un-inoculated cucumbers was quantified. Higher Salmonella concentrations were observed on waxed cucumbers during the first 3 days of storage but the final concentration on un-waxed cucumbers was higher than on waxed cucumbers at the end of storage, regardless of storage temperature. Wax formulation did affect survival of Salmonella inoculated directly into waxes, with the significant decline in Salmonella populations observed in vegetable-based wax coating, but with populations unchanged over 7 days at 7 or 21 °C in mineral oil-based and petroleum-based waxes. Salmonella cells could transfer from inoculated un-waxed cucumbers to brushes used for waxing and then to un-inoculated cucumbers during waxing. Significantly higher log percent transfer to brushes was observed when cucumbers were waxed with vegetable oil (0.71 log percent, P = 0.00441) vs. mineral oil (0.06 log percent) or petroleum (0.05 log percent). Transfer to un-inoculated cucumbers via brushes was also quantified (0.18 to 0.35 log percent transfer). Salmonella remaining on contaminated cucumbers after waxing could be detected for up to 7 days, and Salmonella survived better on cucumbers treated with a petroleum-based wax. These findings should be useful in managing risk of Salmonella contamination in cucumbers during post-harvest handling.
Public health authorities say a Salmonella outbreak linked to a restaurant in southwestern Ontario has sent nine people to hospital.
Lambton County’s public health unit says there are 33 confirmed cases related to the outbreak at Barakat restaurant in Sarnia, Ont., while about 170 people say they have experienced symptoms.
Dr. Sudit Ranade, the health unit’s medical officer of health, says the owners have voluntarily closed the restaurant and are co-operating with the public health investigation.
Ranade says those who ate at Barakat restaurant between Oct. 21 and Oct. 29 and have symptoms of Salmonella infection should report the illness to Lambton Public Health.
Salmonella infection is a foodborne illness that spreads by ingesting food or water contaminated by feces or through contact with infected persons.
Those in possession of this product are asked not to consume it and to return it to the point of sale where it was purchased.
Foodborne illness caused by salmonella results in gastrointestinal disturbances, diarrhea, vomiting and abdominal pain, often accompanied by fever; these symptoms may be more severe in young children, immunocompromised individuals and the elderly. The incubation period can range from 6 to 72 hours. People who have consumed the products mentioned below and who have these symptoms are invited to consult their doctor, notifying him of this consumption.
FURTHER INFORMATION
▸ Packaging 880g – tray under protective atmosphere
FoodWorld 