Category Archives: STEC E.coli

Netherlands – Safety warning Jumbo Spinach Unwashed 450 grams from Jumbo (attention) – STEC E.coli

Posted on September 1, 2022 by | Leave a comment

NVWA

Safety warning Jumbo Spinach Unwashed 450 grams from Jumbo

Jumbo warns about Jumbo Spinach Unwashed 450 grams. The product may contain the STEC bacteria. Do not eat the product! Eating the product may pose a health hazard, especially in pregnant women, young children, the elderly and people with weakened immune systems.

See Jumbo’s website

Which product is it?

  • Jumbo Spinach Unwashed 450 grams
  • Barcode: 8711715882363

Sincerely

The Dutch Food and Consumer Product Safety Authority

Leave a comment

Posted in E.coli, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin, STEC, STEC E.coli

Belgium – Unwashed spinach (450g) and washed spinach (600g) from the Jumbo brand -STEC E.coli

Posted on September 1, 2022 by | Leave a comment

AFSCA

Recall of Jumbo
Products: Unwashed spinach (450g) and washed spinach (600g) from the Jumbo brand.
Problem: Possible presence of STEC bacteria (E. Coli).
In agreement with the FASFC, Jumbo withdraws the products “unwashed spinach” (450g) and “washed spinach” (600g) from the Jumbo brand and recalls them from consumers due to the possible presence of STEC bacteria (E. Coli ).

Jumbo asks its customers not to consume these products and to bring them back to the point of sale where they were purchased, where they will be reimbursed.

Description of the products Product

name: Spinazie Ongewassen (Unwashed spinach)
Brand: Jumbo
EAN on the label: 8711715882363
Batch number: SPIN MI 8×450 FP KKZ624 BPR NA JU 4P 8NL
Sale period: from 2022-08-25 to 30 -08-2022
Nature of packaging: Plastic packaging
Weight: 450g

Product name: Spinazie Gewassen (Washed spinach)
Brand: Jumbo
EAN on the label: 8718452309870
Sale period: 31-08-2022 between 7 a.m. and 8:15 a.m.
Nature of packaging: Plastic packaging Best before
date (BOD): 06 -09-2022
Weight: 600g

The products were sold through Jumbo’s subsidiaries in Belgium.

For more information , customers can contact customer services on 0800 – 98998 or Jumbo.com. Our apologies for the inconvenience caused.

Leave a comment

Posted in afsca, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin, STEC, STEC E.coli

USA – What you need to know about E. coli O157:H7 and its complications during an Outbreak

Posted on August 31, 2022 by | Leave a comment

Food Poison Journal

E. coli O157:H7 is one of thousands of serotypes of Escherichia coli.

E. coli O157:H7 was first recognized as a pathogen in 1982 during an investigation into an outbreak of haemorrhagic colitis associated with consumption of hamburgers from a fast-food chain restaurant. Retrospective examination of more than three thousand E. coli cultures obtained between 1973 and 1982 found only one isolate with serotype O157:H7, and that was a case in 1975. In the ten years that followed, there were approximately thirty outbreaks recorded in the United States. This number is likely misleading, however, because E. coli O157:H7 infections did not become a reportable disease in any state until 1987, when Washington became the first state to mandate its reporting to public health authorities. Consequently, an outbreak would not be detected if it was not large enough to prompt investigation.

E. coli O157:H7’s ability to induce injury in humans is a result of its ability to produce numerous virulence factors, most notably Shiga toxin (Stx), which is one of the most potent toxins known to man. Shiga toxin has multiple variants (e.g., Stx1, Stx2, Stx2c), and acts like the plant toxin ricin by inhibiting protein synthesis in endothelial and other cells. Endothelial cells line the interior surface of blood vessels and are known to be extremely sensitive to E. coli O157:H7, which is cytotoxigenic to these cells.

Leave a comment

Posted in Bacterial Toxin, Cytotoxic, E.coli O157, E.coli O157:H7, food bourne outbreak, Food Illness, Food Toxin, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak, STEC, STEC E.coli, STX 1, STX 2, Toxin

USA – Wendy’s E. coli outbreak in Indiana, Michigan, Ohio and Pennsylvania has sickened between 84 to 160 people

Posted on August 31, 2022 by | Leave a comment

Food Poison Journal

Last week the CDC reported 84 E. coli cases – 53 in Michigan, 23 in Ohio, 6 in Indiana and 2 in Pennsylvania.  However, Michigan reports at least 115 and Wood County in Ohio reports at least 23 which would bring Ohio case numbers to 37.

Leave a comment

Posted in E.coli O157, E.coli O157:H7, food bourne outbreak, 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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak, STEC, STEC E.coli

USA – Over 100 Cases Reported so Far in the Wendy’s E coli Outbreak

Posted on August 30, 2022 by | Leave a comment

Food Poisoning News

In the latest update posted by the CDC on August 19th, 37 cases of E. coli O157:H7 infections were reported in the states of Ohio (19), Michigan (15), Indiana (1), and Pennsylvania (2). However, experts believe the actual number of infections to be much higher than 100, with estimates of at least 200 cases. Most notably, despite the CDC reporting 15 of the 37 cases occurring in Michigan, the Michigan Department of Health and Human Services (MDHHS) has reported 43 confirmed E. coli O157 infections. In total, the MDHHS received 98 reports of E. coli infections in August from Michigan residents. For reference, Michigan officials only received 20 reports of E. coli infections during the same time period in 2021. The 43 Michigan E. coli O157 infections have been confirmed to match the same strain of E. coli as the Wendy’s outbreak strain and all cases match the illness onset date of late July through early August. Michigan health officials are currently testing at least 55 additional E. coli infections to determine if they are also connected to the Wendy’s outbreak.

In Ohio, officials in Wood Country are testing samples from 22 residents with E. coli infections and have so far confirmed 9 of the cases to have stemmed from the same strain of E. coli bacteria. Experts believe that the true number of cases involved in the Wendy’s outbreak is much higher than reported and expect to see an increase of reported cases in the days to come.

Leave a comment

Posted in E.coli O157, E.coli O157:H7, 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, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, STEC, STEC E.coli

Research -Strategies to Reduce Clostridium botulinum Risk in Fresh-Cut Produce

Posted on August 26, 2022 by | Leave a comment

Food Safety Magazine

kswfoodworld

The risks associated with Clostridium botulinum and low-acid canned foods, meats, seafood, and temperature-abused foods are generally well-established. However, there has been increasing consideration toward C. botulinum and its potential as a pathogen of concern for fresh-cut vegetables, fruits, and mushrooms.

For an industry segment beleaguered by recent outbreaks of Shiga toxin-producing Escherichia coli, Salmonella enterica, and Listeria monocytogenes, consideration of a bacterial pathogen with vastly different growth characteristics—one that is less traditionally associated with fresh produce—may seem burdensome. However, recent incidences of C. botulinum in packaged mushrooms,1 increased characterization of the growth conditions required by nonproteolytic C. botulinum, widespread industry adoption of modified atmosphere packaging (MAP), and even increasing fuel costs may necessitate a second look at this pathogen’s association with fresh produce.

Leave a comment

Posted in Clostridium, Clostridium botulinum, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Research, Salmonella, STEC, STEC E.coli

Research – E. coli O104:H4 is similar to the 2011 outbreak strain found in Europe

Posted on August 22, 2022 by | Leave a comment

Food Safety News

A type of E. coli similar to what caused a large outbreak in 2011 has recently been detected in Europe, according to researchers.

Two cases of Shiga toxin-producing Enteroaggregative E. coli (EAEC) O104:H4 were reported in the Netherlands in 2019 and 2020 and in one food isolate from 2017. There was also a patient from Austria in 2021.

In 2011, a huge outbreak caused by STEC O104:H4 occurred in Europe, mainly Germany and France, that was associated with sprouts grown from fenugreek seeds from Egypt. The outbreak resulted in more than 4,000 infections and 54 deaths from 16 countries, including six cases in the United States.

After this outbreak, only a few sporadic infections with EAEC O104:H4 were reported, most related to travel to Turkey or North Africa, said the study published in Emerging Infectious Diseases.

Leave a comment

Posted in E.coli O104, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, Foodborne Illness Death, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Research, STEC, STEC E.coli

USA – E. coli Outbreak with Unknown Food Source

Posted on August 19, 2022 by | Leave a comment

CDC

A food has not yet been identified as the source of this fast-moving outbreak. So far, illnesses have only been reported from Michigan and Ohio. To prevent getting sick from E. coli, follow these four steps when handling or preparing food: clean, separate, cook, and chill.

Fast Facts
Illnesses: 29
Hospitalizations: 9
Deaths: 0
States: 2
Recall: No
Investigation status: Active
Illustration of E. coli pathogen
What You Should Do
Call your healthcare provider right away if you have any of these severe E. coli 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
If you have symptoms of E. coli, help us solve this outbreak:

Write down what you ate in the week before you got sick.
Report your illness to your local or state health department.
Answer public health officials’ questions about your illness.
Follow these four food safety steps to prevent getting sick from E. coli.

Clean: Wash your hands, utensils, and surfaces often. Rinse fruits and vegetables under running water before eating, cutting, or peeling.
Separate: Keep food that won’t be cooked separate from raw meat, poultry, and seafood.
Cook: Use a food thermometer to make sure you have cooked your food to a temperature high enough to kill germs.
Chill: Refrigerate perishable food (food that goes bad) within 2 hours. If the food is exposed to temperatures above 90°F (like a hot car or picnic), refrigerate within 1 hour. Thaw food in the refrigerator, not on the counter.

Leave a comment

Posted in E.coli, food bourne outbreak, Food Illness, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak, STEC, STEC E.coli

USA – FSIS Issues Public Health Alert for Ground Beef Products Due to Possible E. coli O157:H7 Contamination

Posted on August 19, 2022 by | Leave a comment

FSIS USDA

FSIS Announcement

WASHINGTON August 18, 2022 – The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is issuing a public health alert due to concerns that specific ground beef products may be adulterated with E. coli O157:H7. A recall was not requested because the products are no longer available for purchase.

The “Hawaii Big Island Beef” brand ground beef products were produced on August 8, 2022. The following products are subject to the public health alert [view labels]:

  • 1-lb. vacuum sealed packages containing “Ground Beef (80) Fine 1#/pkg” with “Packed 08/08/22” and “Lot 220808” on the label and case code “134R1”.
  • 1-lb. vacuum sealed packages containing “Ground Beef (Ln) Fine 1#/pkg” with “Packed 08/08/22” and “Lot 220808” on the label and case code “135R1”.
  • 2-lb. vacuum sealed packages containing “Ground Beef (80) Fine 2#/pkg” with “Packed 08/08/22” and “Lot 220808” on the label and case code “134R2”.
  • 10-lb. bags containing “Ground Beef (80) Fine 10# Poly Bag” with “Packed 08/08/22” and “Lot 220808” on the label and case code “0134P10”.
  • 10-lb. vacuum sealed packages containing “Ground Beef (75) Fine 10# Vac Seal” with “Packed 08/08/22” and “Lot 220808” on the label and case code “130R10”.
  • 10-lb. vacuum sealed packages containing “Ground Beef (80) Fine 10# Vac Seal” with “Packed 08/08/22” and “Lot 220808” on the label and case code “134R10”.
  • 40-lb. box containing four 10-lb chubs of “Ground Beef (80) Fine 10#” with “Packed 08/08/22” and “Lot 220808” on the label and case code “0134”.

The products bear establishment number “EST. 1063” inside the USDA mark of inspection. These items were shipped to retail and restaurant locations in Hawaii.

The problem was discovered by FSIS during an assessment of the establishment’s production records associated with a sample that tested positive for E. coli O157:H7.

There have been no confirmed reports of adverse reactions due to consumption of these products.

Anyone concerned about an illness should contact a healthcare provider. E. coli O157:H7 is a potentially deadly bacterium that can cause dehydration, bloody diarrhea and abdominal cramps 2-8 days (3-4 days, on average) after exposure the organism. While most people recover within a week, some develop a type of kidney failure called hemolytic uremic syndrome (HUS). This condition can occur among persons of any age but is most common in children under 5-years old and older adults. It is marked by easy bruising, pallor, and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.

FSIS is concerned that some product may be in consumers’ refrigerators or freezers. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.

FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground beef that has been cooked to a temperature of 160 F. The only way to confirm that ground beef is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature, https://www.fsis.usda.gov/safetempchart.

Leave a comment

Posted in E.coli, E.coli O157, E.coli O157:H7, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, FSIS, STEC, STEC E.coli, USDA

Scotland – E. coli outbreak in Scotland linked to nursery

Posted on August 17, 2022 by | Leave a comment

Food Safety News

Almost 30 cases of E. coli infection have been linked to a nursery in Scotland.

NHS Lothian is part of a team investigating 28 cases of E. coli linked to Pear Tree Nursery on Church Street in Haddington. Officials previously said E. coli O157 had sickened a number of young people in the East Lothian area.

Cases are confined to the nursery, respective households, or other close contacts. The site has been closed while the investigation continues.

A number of confirmed patients have been hospitalized but all are in a stable condition. Most people had mild symptoms and did not require hospital treatment.

Some people at a partner nursery in the same town reported symptoms of vomiting and diarrhoea, which have resolved without medical treatment. Meadowpark Pear Tree Nursery in Haddington has also been closed.

Leave a comment

Posted in E.coli O157, E.coli O157:H7, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, STEC, STEC E.coli