Category Archives: STEC

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

Posted on August 22, 2022 by KSW | Leave a comment

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 KSW | 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 KSW | 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 KSW | 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

France – GROUND STEAK OR GROUND MEAT BUTCHER WAY 5% FAT – STEC E.coli O26

Posted on August 16, 2022 by KSW | Leave a comment

Gov france

Identification information of the recalled product

Product category Feed
Product subcategory Meats
Product brand name MONOPRIX
Model names or references1 GROUND BUTCHER STEAK 125G 5% FAT MONOPRIX 2 GROUND BUTCHER 125G 5% FAT MONOPRIX GROUND MEAT BUTCHER 350G 5% FAT MONOPRIX
Identification of products

GTIN Batch Date

3350033898325 5222023686101/60 Use-by date 08/16/2022

3350033898509 5222023686001/60 Use-by date 08/16/2022

3350033898806 5222023686201/60 Use-by date 08/16/2022
Packaging Under protective atmosphere
Marketing start/end date From 08/09/2022 to 08/11/2022
Storage temperature Product to be stored in the refrigerator
Health mark EN 18.033.033 CE
Further information2x125g 5% Fat Charolais Breed 1x125g 5% Fat Charolais Breed 350g 5% Fat Meat Breed
Geographic area of sale Whole France
Distributors MONOPRIX

GTIN	Batch	Date
3350033898325	5222023686101/60	Use-by date 08/16/2022
3350033898509	5222023686001/60	Use-by date 08/16/2022
3350033898806	5222023686201/60	Use-by date 08/16/2022

Practical information regarding the recall

Reason for recall Detection of E.coli STEC O26 on complementary analyzes
Risks incurred by the consumer Toxigenic Shiga Escherichia coli (STEC)

Leave a comment

Posted in E.coli O26, 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

France – 8 ROUND GROUND STEAK 150G 15% XXL VBF -STEC E.coli O26

Posted on August 16, 2022 by KSW | Leave a comment

Gov france

Identification information of the recalled product

Product category Feed
Product subcategory Meats
Product brand name PUIGRENIER
Model names or references8 ROUND GROUND STEAK 150G 15% XXL VBF
Identification of products

GTIN Batch Date

3423311550106 5222023682004/60 Use-by date 20/08/2022
Packaging Under protective atmosphere
Marketing start/end date From 08/09/2022 to 08/20/2022
Storage temperature Product to be stored in the refrigerator
Health mark EN 18.033.033 CE
Further information VBF round burgers 8x125g 15% fat
Geographic area of sale Whole France
Distributors SUBWAY

GTIN	Batch	Date
3423311550106	5222023682004/60	Use-by date 20/08/2022

Practical information regarding the recall

Reason for recall Detection of E.coli STEC O26 on complementary analyzes
Risks incurred by the consumer Toxigenic Shiga Escherichia coli (STEC)

Leave a comment

Posted in E.coli O26, 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, STEC, STEC E.coli

Denmark – Health and Economic Burden of Seven Foodborne Diseases in Denmark, 2019

Posted on August 15, 2022 by KSW | Leave a comment

Mary Anne Liebert

We ranked seven foodborne pathogens in Denmark on the basis of their health and economic impact on society in 2019. We estimated burden of disease of infections with Campylobacter spp., Salmonella spp., Shiga toxin-producing Escherichia coli (STEC), Yersinia enterocolitica, Listeria monocytogenes, norovirus, and hepatitis A virus in terms of incidence, mortality, disability-adjusted life years (DALY), and economic burden in terms of direct and indirect health costs. These seven pathogens accounted for 268,372 cases, 98 deaths, and 3121 DALYs, and led to a total expenditure of 434 million Euro in 1 year in a country with 5.8 million citizens. Foodborne infections by Campylobacter, Salmonella, and norovirus caused the most DALYs, whereas Campylobacter, and norovirus and STEC had the higher costs. A combination of disease burden and cost of illness estimates is useful to inform policymaking and establish food safety priorities at the national level.

Leave a comment

Posted in Campylobacter, campylobacter coli, Campylobacter jejuni, Death, food bourne outbreak, food death, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning Death, Food Virus Death, Foodborne Illness, Foodborne Illness Death, foodborne outbreak, foodbourne outbreak, Illness, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Norovirus, outbreak, Research, Salmonella, STEC, STEC E.coli, Yersinia, yersinia enterocolitica

USA – STEC E. coli Outbreak in Michigan seems to be brewing – at least 9 cases reported

Posted on August 12, 2022 by KSW | Leave a comment

Food Poison Journal

The Ottawa County Department of Public Health is alerting the public to increasing cases of shiga-toxin producing E. coli (STEC) infections in the community. The Department is currently monitoring 9 cases of STEC, which is significantly higher than the typical number of cases reported at this time of the year. The Department is working with the Michigan Department of Agriculture and Rural Development (MDARD) and the Michigan Department of Health and Human Services (MDHHS) to investigate possible links between the cases. Four of the 9 cases have been hospitalized for their symptoms.