Category Archives: Shigatoxin

RASFF Alerts – STEC E.coli – Chilled Beef Loins – Chilled Beef


RASFF – shigatoxin-producing Escherichia coli in chilled beef loins from Uruguay in Germany

RASFF – shigatoxin-producing Escherichia coli (presence /25g) in chilled beef from Argentina in Italy

USA – Occurrence of Foodborne Agents at Food Service Facilities in the Czech Republic

Journal of Food Protection


The aim of this study was to investigate the occurrence of foodborne agents at food service facilities in the Czech Republic. The sampling, performed from April 2016 to November 2017, focused on the microbiological monitoring of the environment at the establishment (EFS; n = 298) and the hands of staff (HFS; n = 159). The analysis targeted the presence of the following bacteria: Escherichia coli (focusing on the presence of Shiga toxigenic E. coli), Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Salmonella spp., and Campylobacter spp. A swab method using sterile abrasive sponges was used to detect bacteria in EFS; a glove-juice method was used to monitor microbial contamination on HFS. The presence of E. coliwas confirmed in 11.8% of samples (12.4%, EFS; 10.7%, HFS; P = 0.650). The presence of Shiga toxigenic E. coli was not confirmed in the samples. B. cereus was detected most frequently, in 39.6% of all samples taken (44.6%, EFS; 30.2%, HFS; P= 0.003). S. aureus was detected in 17.9% of samples (17.4%, EFS; 18.9%, HFS; P = 0.703). Of S. aureus isolates, 58.5% were found to be positive for the presence of genes producing staphylococcal enterotoxins (70%, HFS; 52.0%, EFS). L. monocytogenes was detected in only one sample (0.2%; EFS). The presence of Salmonella spp. and Campylobacter spp. was not confirmed. The occurrence of B. cereus, S. aureus, and E. coli was dependent on the season of the year. B. cereus and S. aureus occurred less frequently in the summer months, although E. coli was recorded more frequently. B. cereus, S. aureus,and E. coli were detected in almost half of the tested samples. The relatively high percentage of B. cereus and S. aureusisolates from EFS corresponded with the model in the final European Food Safety Authority reports on the occurrence of foodborne disease outbreaks in the European Union. Managers of food service facilities should focus on reducing the occurrence of B. cereus and S. aureus.

  • Contamination of food service facilities in the Czech Republic by foodborne agents was determined.

  • Bacillus cereus, Staphylococcus aureus, and Escherichia coli were detected in almost 50% of samples.

  • The occurrence of B. cereus, S. aureus, and E. coli depended on the season of the year.

  • Regular monitoring of food service facilities for agents of foodborne disease is necessary.

USA -Missouri Department of Health and Senior Services and Grant’s Farm in St. Louis Looking into Recent Illnesses Among Visitors – STEC E.coli

DHSS 19243

JEFFERSON CITY, MO — The Missouri Department of Health and Senior Services (DHSS), in collaboration with the Missouri Department of Agriculture (MDA), the United States Department of Agriculture (USDA) and local health agencies in the St. Louis metro area, is investigating five Shiga toxin-producing E. coli (STEC) cases that have visited Grant’s Farm since late May 2019. The investigation is ongoing and is focused on determining the specific risk that may have led to the illnesses.

MDA and DHSS have provided preliminary recommendations to Grant’s Farm to help remind patrons of the importance of handwashing after direct contact with animals. Grant’s Farm also is actively participating in the investigation by allowing animal specimens to be collected by investigators. This is in addition to routine visits from state inspectors to help supervise the health of the animals at the park.

USA – Raw Oysters link in Shigella Outbreak

Food Poison Journal



  • Consumers who recently experienced symptoms of foodborne illness after eating raw oysters
  • Restaurants that sell raw oysters in California, Nevada, New York, and Arizona


  • Oysters harvested from Estero El Cardon, Baja California Sur, Mexico
  • Oysters were distributed primarily to California, Nevada, New York, and Arizona
  • Oysters were sold to wholesale distributors with direct sales to restaurants and not to grocery retail outlets.


Consumers should not purchase oysters marketed as being harvested from Estero El Cardon, in Baja California Sur, Mexico from restaurants. Consumers who have recently experienced symptoms of foodborne illness should contact their healthcare provider and report their symptoms and receive care.

Restaurants and retailers should not serve oysters from the Estero El Cardon harvest area in Baja California Sur, Mexico. Restaurants and retailers should dispose of any products with harvest tags that indicate a growing area of Estero El Cardon by throwing them away.


RASFF Alert – STEC E.coli – Boneless Beef Rump


RASFF – shigatoxin-producing Escherichia coli (in 3 out of 5 samples /25g) and suspicion of shigatoxin-producing Escherichia coli (in 2 out of 5 samples /25g) in chilled boneless beef rump from Uruguay in Portugal


USA – Shigella Outbreak at Wedding in Oregon Linked to Asparagus

Food Poisoning Bulletin Shigella - kswfoodworld

According to data presented at the CDC’s Annual Epidemic Intelligence Service Conference, contaminated asparagus was the likely source of a Shigella outbreak at a Yarnhill County wedding in Oregon in 2018. One hundred twelve people were sickened; 10 people were hospitalized.

A total of 263 people attended the wedding. Seventy-five percent of those people responded to the survey. The patient age range was from 2 to 93 years. Of the 95 people who responded, 97% said they got sick within 12 to 72 hours after the wedding. Fifty-seven patients went to a health care facility.

Investigators found that only asparagus was associated with illness.

USA – FDA Investigates Shigella Illnesses Linked to Imported Raw Oysters



The FDA is investigating a subset of a larger outbreak investigation being conducted by the Centers for Disease Control and Prevention. Between the harvesting dates of February 12, 2019 and April 9, 2019, five ill patients reported eating raw oysters shortly before becoming ill with Shigella flexneri. One of the five patients was hospitalized; there have been no deaths. The last illness onset was April 17, 2019. Laboratory analyses were used to confirm that reported clinical illnesses matched pathogens found in product samples and traceback information indicated the implicated shellfish were harvested from Estero El Cardon, in Baja California Sur, Mexico.

The FDA confirmed that oysters harvested in Estero El Cardon, Baja California Sur, Mexico, were distributed to California, Nevada, New York, and Arizona with illnesses reported in California, Nevada and New Hampshire. The New Hampshire case reported eating at a restaurant in California shortly before becoming ill. It is possible that additional states received these potentially contaminated oysters either directly from Mexico or through further distribution within the U.S.

On May 7, 2019, the Mexican Shellfish Sanitation Program authorities voluntarily closed the growing area of Estero El Cardon and halted oyster harvesting in response to the reported illnesses. The shelf-life of fresh, raw oysters is limited. All raw oysters from this growing area are no longer expected to be available to consumers. For more information please see Link Disclaimer.