Category Archives: STEC

France – GOAT CHEESE – STEC E.coli

Gov france

  • Product category Food
  • Product subcategory Milk and dairy products
  • Product brand name Prairie Farm
  • Model names or references Faisselles, small fresh rounds, fresh salted, fresh ash, Selles sur Cher AOP, pyramids, logs, logs
  • Product identification
    Batch Date
    Lot renneted on 09/10/2023
    Lot renneted on 11/10/2023 including a cheese with DLC Use-by date 10/21/2023
    Lot renneted on 10/16/2023
  • Packaging Paper packaging
  • Start/end date of marketing From 10/13/2023 to 10/20/2023
  • Storage temperature Product to keep in the refrigerator
  • Geographical sales area Sale on Parisian markets: St Charles, Antwerp, Charonne
  • Distributors Direct sales on Parisian markets: St Charles, Antwerp, Charonne

Research – Haemolytic uraemic syndrome in children England, Wales, Northern Ireland, and Ireland: A prospective cohort study

Cambridge Org

Abstract

Haemolytic uraemic syndrome (HUS) caused by infection with Shiga toxin-producing Escherichia coli (STEC) is a relatively rare but potentially fatal multisystem syndrome clinically characterised by acute kidney injury. This study aimed to provide robust estimates of paediatric HUS incidence in England, Wales, Northern Ireland, and the Republic of Ireland by using data linkage and case reconciliation with existing surveillance systems, and to describe the characteristics of the condition. Between 2011 and 2014, 288 HUS patients were included in the study, of which 256 (89.5%) were diagnosed as typical HUS. The crude incidence of paediatric typical HUS was 0.78 per 100,000 person-years, although this varied by country, age, gender, and ethnicity. The majority of typical HUS cases were 1 to 4 years old (53.7%) and female (54.0%). Clinical symptoms included diarrhoea (96.5%) and/or bloody diarrhoea (71.9%), abdominal pain (68.4%), and fever (41.4%). Where STEC was isolated (59.3%), 92.8% of strains were STEC O157 and 7.2% were STEC O26. Comparison of the HUS case ascertainment to existing STEC surveillance data indicated an additional 166 HUS cases were captured during this study, highlighting the limitations of the current surveillance system for STEC for monitoring the clinical burden of STEC and capturing HUS cases.

RASFF Alerts – STEC E.coli – Salad Vegetable Mix – Goat Cheese

RASFF

Shigatoxin-producing Escherichia coli in salad vegetable mix from the Netherlands in Germany

RASFF

Shigatoxin-producing Escherichia coli (STEC) in goat cheese from France in Germany and Italy

USA – Miguel’s Cocina 4S Ranch linked to E. coli Outbreak in San Diego

Food Poison Journal

The County of San Diego Health and Human Services Agency (HHSA) is reporting an outbreak of 13 confirmed or probable cases of Shiga-toxin-producing E. Coli (STEC) linked to dining at Miguel’s Cocina 4S Ranch location in San Diego.

HHSA Epidemiology Program and the County Department of Environmental Health and Quality are investigating the cluster of E. coli infections. Ages range from 6 to 87 years of age.

The ill persons or their families reported eating at the Miquel’s 4S Ranch location from Oct. 6 to Oct. 18 and had symptoms from Oct. 13 to Oct. 19.  Seven cases were hospitalized with at least one case developing the more severe complication of the infection called hemolytic uremic syndrome.

The specific food items that were sources of the E. coli bacteria at the restaurant are under investigation.  The restaurant is cooperating and working closely with the County. This morning its management voluntarily decided to close until the source can be identified.

“People who visited the restaurant and are feeling ill should see their doctor as soon as possible,” said Wilma J. Wooten, M.D., M.P.H., County public health officer.  “We want them to get tested and have the results sent to the local health department. Those most at risk from infection are children, adults 65 and older and people with weakened immune systems.”

Belgium – Different types of beef, minced meat and minced meat preparations from the Jules’ Butchery brand – STEC E.coli

AFSCA

Recall of Debaenst
Products: Different types of beef, minced meat and minced meat preparations from the Jules’ Butchery brand
Nature of the problem: presence of STEC bacteria


In agreement with the FASFC, Debaenst is withdrawing various types of beef, minced meat and minced meat preparations from the Jules’ Butchery brand from sale and is recalling it from consumers due to the presence of STEC bacteria.

Debaenst asks its customers not to consume this product and to return it to the point of sale where it was purchased. Products made will be refunded at checkout.

Product description

– Name of products:
Beef: gepelde biefstuk – vermalste biefstuk – (gemarineerde)dunne lende – zesrib – (gemarineerde) side a l’os – (gemarineerde)rundbrochette – pepersteak – rundstoofvlees extra mager – pure fillet –
Preparations of minced meat: chipolata – boerenchipolata – bereid varkens- en kalfsgehakt – runds- en varkensgehakt gekruid – gehakte biefstuk – italiaanse burger – gehakt broodje – varkens- en rundsworst glutenvrij – boerenbraadworst zonder ajuin – varkens-rundsworst – spaghettigehakt – barbecuewors t – hamburger rund varken glutenvrij – bereide hamburger – slavink – chefburger – bereid varkens- en kalfsgehakt – bereid puur varkensgehakt – varkens- en rundsgehakt glutenvrij – kaassteak –
Derived products: prepare met ui – vichtse prepare – prepare met kappertjes – prepare van de chef – bereide gehakte biefstuk
– Brand: Jules’ butchery
– Best before date (DLC) (“Consume by”):
peeled steak, tenderized steak, thin loin, six ribs, rib on the bone (marinated): 10/18/23 until to 10/23/203
minced meat preparations: 10/19/23 until 10/24/23
– Lot number(s): 2023283632
– Sales period: from 10/13/2023 until 10/19/2023
– Nature of packaging: variable
– Weight: variable

The product was distributed by:

AD Delhaize VICHTE BOSSTRAAT 20 8570 VICHTE

For any further information , contact:

Mr Defoirdt or Mrs Loosveldt 056 777 457

France – VACUUM STEAK GROUND and BEEF GROUND – STEC E.coli

Gov france

  • Product category Food
  • Product subcategory Meats
  • Product brand name Meats from Haut Béarn
  • Model names or references GROUND STEAK SVx2 / STEAK GROUND SVx6 / VACUUM STEAK GROUND / VACUUM BEEF GROUND
  • Product identification
    Batch Date
    RGB23279 Use-by date 10/16/2023
    RGB23282 Use-by date 10/19/2023
    RGB23283 Use-by date 10/20/2023
    RGB23284 Use-by date 10/21/2023
  • Packaging UNDER A VACUUM
  • Start/end date of marketing From 10/06/2023 to 10/21/2023
  • Storage temperature Product to keep in the refrigerator
  • Health mark FR64.422.003CE
  • Geographical sales area ACCOUS – OLORON – PAU – ORTHEZ
  • Distributors NETTO OLORON – INTERMARCHE ACCOUS – U EXPRESS OGEU – VIVAL LASSEUBE – CASINO ORTHEZ – BUTCHERIE VHB OLORON – BUTCHERIE VHB MONEIN – BUTCHERIE VHB PAU

France – Rocamadour farmer – STEC E.coli

Gov france

  • Product category Food
  • Product subcategory Milk and dairy products
  • Product brand name Laspeyrières farm
  • Model names or references Rocamadour
  • Product identification
    Lot Date
    0610 Recommended consumption date 06/11/2023
  • Start/end date of marketing From 10/12/2023 to 10/19/2023
  • Storage temperature Product to keep in the refrigerator
  • Health mark FR 46.201.001 CE
  • Geographical sales area Whole France
  • Distributors Proxi Sauzet, at the end of the street, Boulve grocery store, SPAR Luzech, Tower grocery store, meat parcels, Intermarché Prayssac, Carrefour Montcuq

Research – Annual report concerning Foodborne Diseases in New Zealand 2022

NZFS

Human health surveillance and its relationship to foodborne illness is essential for informing
the strategic direction that New Zealand Food Safety (NZFS) takes and regulatory measures
it puts in place to minimise foodborne illness in New Zealand and overseas consumers. The
annual ESR foodborne disease reports are critical, allowing NZFS to monitor trends in
foodborne illness in New Zealand by describing in a consistent manner evidence from case
notifications, case enquiries, outbreak investigations, and other epidemiological studies of
human enteric disease.
This report is the latest in a series providing a consistent source of data annually to monitor
trends in foodborne illness in New Zealand. The series can be found here.
When reading these reports, it is necessary to bear in mind that notified cases of illness
represent only a subset of all the cases that occur in New Zealand each year.
• Many sick individuals do not visit a GP or otherwise come to the attention of the
health system.
• Multiple factors (e.g., change in sensitivity of testing methods, proportion of human
faecal specimens being tested) affect the notification rates on top of any underlying
changes to disease incidence happening in New Zealand. Some cases notified in
New Zealand are due to exposure to a pathogen or toxin while they were overseas.
Most cases of foodborne diseases in New Zealand are sporadic, which makes attribution to a
source or event difficult. In contrast, outbreaks offer a better opportunity to identify the source
and most of the 271 outbreaks (253 cases) of potential foodborne disease in 2022 were
associated with commercial food operators and only five outbreaks in 2022 were associated
with food prepared in consumer’s homes. Despite robust investigation, some outbreaks
reported as “foodborne with an unidentified food source” could also be attributed to other
routes of transmission, such as water, animal contact, or person to person contact.
Listeriosis is perhaps the only disease fully attributable to consumption of contaminated food.
Campylobacteriosis, yersiniosis, infection by shiga toxin-producing E. coli (STEC), and
salmonellosis remain the predominant notified foodborne illnesses. Notification rates per
100,000 population are generally stable, being highest for very young children (0 to 4 years
age group) and for elderly people (70+ years)

Research – Shiga Toxin–Producing Escherichia coli and the Hemolytic–Uremic Syndrome

The New England Journal of Medicine

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Research – Oregano Essential Oil versus Conventional Disinfectants against Salmonella Typhimurium and Escherichia coli O157:H7 Biofilms and Damage to Stainless-Steel Surfaces

MDPI

Abstract

This study compared the effect of oregano essential oil versus sodium hypochlorite, hydrogen peroxide, and benzalkonium chloride against the viability of adhered Salmonella Typhimurium and Escherichia coli O157:H7 on 304 stainless steel. Oregano essential oil was effective in disrupting the biofilms of both bacteria at concentrations ranging from 0.15 to 0.52 mg mL−1. In addition, damage to stainless-steel surfaces following disinfection treatments was assessed by weight loss analysis and via visual inspection using light microscopy. Compared to the other treatments, oregano oil caused the least damage to stainless steel (~0.001% weight loss), whereas sodium hypochlorite caused the most severe damage (0.00817% weight loss) when applied at 0.5 mg mL−1. Moreover, oregano oil also had an apparent protective impact on the stainless steel as weight losses were less than for the control surfaces (distilled water only). On the other hand, sodium hypochlorite caused the most severe damage to stainless steel (0.00817% weight loss). In conclusion, oregano oil eliminated monoculture biofilms of two important foodborne pathogens on 304 stainless-steel surfaces, while at the same time minimizing damage to the surfaces compared with conventional disinfectant treatments.