Category Archives: Shigella

Research – Another drop in outbreaks was recorded in Germany for 2021

Posted on November 4, 2022 by | Leave a comment

Food Safety News

The amount of foodborne outbreaks reported in Germany has continued to fall, according to the latest figures.

In 2021, the Robert Koch-Institut (RKI) and Federal Office of Consumer Protection and Food Safety (BVL) received slightly fewer reports of outbreaks with 168 compared to 193 in the previous year.

At least 1,179 cases, 196 hospitalizations, and two deaths were related to them in 2021. As in previous years, the top causes were Campylobacter and Salmonella.

Other agents involved in outbreaks were norovirus, Bacillus cereus, hepatitis A virus, Listeria monocytogenes, Clostridium perfringens, Yersinia enterocolitica, Shiga toxin-producing E. coli (STEC), Clostridium botulinum, Cronobacter sakazakii, histamine, Shigella, and Staphylococcus aureus. In seven outbreaks with 73 cases, the pathogen remained unknown.

Nineteen of the 22 outbreaks with more than five patients were caused by Salmonella.

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Posted in Bacillus cereus, Clostridium botulinum, Clostridium perfringens, Cronobacter sakazakii, cross contamination, food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, foodborne outbreak, foodbourne outbreak, Hepatitis A, Histamine, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Norovirus, outbreak, Shigella, Staphylococcus aureus, STEC, STEC E.coli, yersinia enterocolitica

Canada – Shigella outbreak in Edmonton Zone

Posted on October 21, 2022 by | Leave a comment

Alberta Health Services

Shigella - kswfoodworld

Image CDC

EDMONTON – Alberta Health Services (AHS) is notifying the public about an ongoing investigation into a Shigella outbreak in the Edmonton Zone.

In August of this year, AHS identified a cluster of Shigella cases among the inner city population of Edmonton.

To date, we have identified 87 people with Shigella, 64 of those people required hospitalizations. The first person became ill on August 17, 2022. No deaths have been reported connected to this outbreak.

Shigella is a disease that’s commonly associated with diarrhea, as well as fever, nausea and stomach cramps. It can cause severe illness, resulting in hospitalization and it spreads when someone comes into contact with fecal matter from an infected person and also by eating food contaminated with the bacteria.

AHS has reached out to physicians and inner city shelters and partners to advise them of the situation and has provided advice for helping reduce the spread of illness while also ensuring that anyone who requires medical attention receives the care they need.

A task force led by AHS with representation from the City of Edmonton, Alberta Health, Alberta Community and Social Services, Edmonton area shelters and other partner organizations has been created with the goal of sharing resources and support to help stop the spread of this bacteria.

The majority of the cases to date are within the city’s inner city population, so the risk to the general public remains low. However, we would like to remind people that proper hand hygiene helps to prevent the spread of many illnesses, including Shigella.

Anyone experiencing symptoms that might be related to Shigella or anyone with questions or concerns about their health is encouraged to speak with their healthcare provider or call Health Link at 811.

Alberta Health Services is the provincial health authority responsible for planning and delivering health supports and services for more than four million adults and children living in Alberta. Its mission is to provide a patient-focused, quality health system that is accessible and sustainable for all Albertans.

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Posted in Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Shigella

Kenya – How Safe Is That Plate Of Meat You Consume?

Posted on September 23, 2022 by | Leave a comment

Kenya News

A significant portion of beef, goat meat and other meat products sold in butcheries and eateries in Nakuru is contaminated with a toxic cocktail of bacteria, a new report by researchers based at Egerton University has revealed.

The study which evaluated microbiological safety of meat and ready-to-eat (RTE) meat products in urban and peri-urban parts of the county, indicates that the presence of Staphylococcus aureus, Escherichia coli (abbreviated as E. coli) salmonella spp and Shigella bacteria is worrying and efforts have to be put in place to cut on their levels.

Staphylococcus aureus was the most isolated negative bacteria in 87 beef and goat meat and other meat products samples, with a prevalence of 100 per cent, followed by Shigella spp in 81 samples (93 percent).

Staphylococcus aureus is a pathogen known to cause bloodstream infections, pneumonia, bone and joint infections and soft tissue infections, while infection with some strains of Shigella spp can result in diarrhea (sometimes bloody), fever, and stomach cramps.

The report compiled by lead investigators Dr. Hillary Odeckh Indago, Prof. Joseph Wafula Matofari and Dr. John Masani Nduko further notes that all the 15 samples of water randomly collected from the butcheries and eateries tested positive for E. coli, salmonella spp and Shigella bacteria.

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Posted in Decontamination Microbial, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Research, Salmonella, Shigatoxin, Shigella, Staphylococcus aureus

What Are Common Food Poisoning Pathogen Incubation Periods?

Posted on September 21, 2022 by | Leave a comment

Food Safety Gov

Check out the fact sheets at the link above.

Bacteria and Viruses

Bacteria and viruses are the most common cause of food poisoning. The symptoms and severity of food poisoning vary, depending on which bacteria or virus has contaminated the food.

To prevent illness, always follow the food safety steps: clean, separate, cook, and chill. Other prevention tips for specific bacteria and viruses are included below.

The bacteria and viruses that cause the most illnesses, hospitalizations, or deaths in the United States are described below and include:

Other important bacteria and viruses that cause foodborne illness include:

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Posted in Bacillus, Bacillus cereus, Bacteria, bacterial contamination, Bacterial Spores, Campylobacter, Clostridium, Clostridium botulinum, Decontamination Microbial, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Hepatitis A, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Norovirus, Salmonella, Shigella, Staphylococcus aureus, Vibrio

Israel – 48 people contract food poisoning at wedding hall operating without license – Shigella

Posted on July 20, 2022 by | Leave a comment

Jpost

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A total of 48 people have been admitted to the hospital on Monday suffering from severe food poisoning after attending a wedding on Saturday in an event hall operating without a license.

After attending a wedding in Zarzir in northern Israel earlier this week, multiple guests began experiencing symptoms of a form of food poisoning known as Shigella and were treated at Haemek Medical Center.

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Safety, Food Testing, Shigatoxin, Shigella, Shigella flexneri, Shigella Sonnei

India – Food poisoning: Salmonella, Shigella found in shawarma samples

Posted on May 9, 2022 by | Leave a comment

New Indian Express

THIRUVANANTHAPURAM: The food samples collected from the shawarma outlet at Cheruvathur had the presence of salmonella and shigella bacteria, Health Minister Veena George has said. The chicken shawarma samples had salmonella and shigella while the pepper powder had salmonella. These samples have been confirmed ‘unsafe’ as per the Food Safety Act. A 16-year-old schoolgirl died and 52 persons fell sick after having shawarma from a snacks bar at Cheruvathur recently.

The special drive of the Food Safety Department saw inspections on 349 premises across the state on Saturday. Action was taken against 32 outlets which did not have licence or registration. Notices were served on 119 institutions. Twenty-two kilograms of stale meat was seized. Thirty-two samples were sent for lab test.

Since May 2, 1,132 raids were conducted across the state. Action was taken against 142 outlets which lacked licence or registration. Notice was served on 466 establishments. One hundred and sixty-two kilograms of stale meat was seized and 125 samples were sent for lab test. A total of 6,035 kg of fish, either adulterated or stale, was destroyed. Four hundred and fifty eight outlets were raided as part of ‘Operation Jaggery’ drive, the minister said.

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Posted in Decontamination Microbial, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Food Poisoning Death, Foodborne Illness, Foodborne Illness Death, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, outbreak, Poisoning, Salmonella, Shigatoxin, Shigella, Shigella flexneri

India – Food poisoning: E.Coli, Coliforms found in samples from snacks shop

Posted on May 6, 2022 by | Leave a comment

New Indian Express

KASARGOD: The presence of e-Coli and coliform bacteria was found in the food samples taken from Ideal snacks bar at Cheruvathur, said an official source. The Department of Food Safety had sent the samples for testing at the Regional Analytical Laboratory in Kozhikode after a schoolgirl, who had shawarma from the eatery, died, and another 52 persons who ate from there fell sick.

The presence of the highly contagious shigella bacteria, which causes intestinal infection, was found in the blood and stool samples of the patients tested at Kozhikode Medical College Hospital.
The laboratory is now conducting tests on the food samples to ascertain the presence of shigella and salmonella, another bacteria that affect the intestinal tracts, said the source. Only after these two tests, the report would be officially released.

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Posted in Coliforms, Death, E.coli, food death, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning Death, Foodborne Illness, Foodborne Illness Death, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Shigatoxin, Shigella, Shigella flexneri, Shigella Sonnei

India – Shigella caused food poisoning in girl who died after eating shawarma: Kerala health department

Posted on May 5, 2022 by | Leave a comment

India Express

Shigella - kswfoodworld

Kerala health department on Tuesday identified shigella bacteria as the cause of food poisoning which claimed the life of a student and led to the hospitalisation of around 30 others in the state’s Kasaragod district.

District medical officer Dr S K Ramdas said the presence of shigella was confirmed after testing the blood and faeces of those undergoing treatment for food poisoning. The samples collected from the hospitalised persons were tested at the government medical college hospital in Kozhikode, he said.

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Posted in Death, Decontamination Microbial, food death, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning Death, Foodborne Illness, Foodborne Illness Death, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Shigatoxin, Shigella, Shigella flexneri, Shigella Sonnei

USA- Shigella Outbreak in Eureka, California Sickens Five, 11 Suspected

Posted on March 17, 2022 by | Leave a comment

Food Poisoning Bulletin

Shigella - kswfoodworld

Image CDC

A Shigella outbreak in Eureka, California has sickened at least three people, according to the Humboldt County Department of Health and Human Services. Three cases are lab confirmed, and two cases are being investigated as of February 2022. In a March 5, 2022 update, there are now five cases and 11 more illnesses being investigated according to news reports.

The cases occurred in multiple households and involve school age children, adults, and one person who is experiencing homelessness. The confirmed and suspected cases have been linked to locations on the waterfront area on the U.S. Highway 101 corridor in greater Eureka, according to an update by the health department.

The update, which was on a video narrated by public health nurse Daniel Tran, states, “Based on current and ongoing investigations we suspect the spread may be greater than our current understanding. Therefore, we are alerting medical providers in the area to consider testing for and treating shigella to help both understand the extent of the problem and to help stop the spread of this highly contagious bacterial illness.”

Officials think that the bacteria has been spread through laundromats in the Eureka area where an infected person supposedly washed clothing that was contaminated. Two laundry facilities in Eureka have been sanitized.

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Posted in Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, outbreak, Shigatoxin, Shigella, Shigella flexneri, Shigella Sonnei

Research – EU Commission notice on guidance document on addressing microbiological risks in fresh fruits and vegetables at primary production through good hygiene – 2017

Posted on February 4, 2022 by | Leave a comment

EUR LEX

Norovirus Food Safety kswfoodworld

According to the 2014 Zoonosis Monitoring Report (1), the majority of verified outbreaks in the EU were associated with foodstuffs of animal origin. Fruit and vegetables were implicated in only 7,1 % of the verified outbreaks, primarily caused by frozen raspberries contaminated with Norovirus, albeit showing an increase compared to 2013 where ‘vegetables and juices’ were reported in 4,4 % of the outbreaks.

Nevertheless, the possible consequences of microbiological contamination of fresh fruits and vegetables (FFV) cannot be under­estimated as shown by the German crisis (2) linked to the contamination of sprouts by Verotoxin-producing Escherichia coli (VTEC).In the aftermath of this VTEC crisis in 2011, the Commission asked the European Food Safety Authority (EFSA) to advice on the public health risks posed by pathogens in food of non-animal origin (FNAO), addressing in particular the risk factors and the mitigation options including possible microbiological criteria.

As a result, EFSA issued six scientific opinions on the following food/pathogen combinations identified as the most important risks within FNAO:

1) VTEC in seeds and sprouted seeds

(2) Salmonella and Norovirus in food of leafy greens eaten raw as salads.

(3) Salmonella and Norovirus in berries.

(4) Salmonella and Norovirus in tomatoes.

(5) Salmonella in melons.

(6) Salmonella, Yersinia, Shigella and Norovirus in bulb and stem vegetables, and carrots.

This guideline takes account of the relevant opinions of EFSA, and consultation with Member States experts and relevant stakeholders. Though it is intended to offer practical help to growers, it may also be used by official inspectors during their audits where appropriate. EFSA confirmed that further research on possible risks and risk mitigating measures related to FFV should continue.

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Posted in EFSA, Food Microbiology Research, Norovirus, Research, Salmonella, Shigella, STEC, STEC E.coli, VTEC, Yersinia