Category Archives: STEC

UK – FSA – Draft guidance for consultation: Less than thoroughly cooked beef burgers

Posted on January 28, 2022 by | Leave a comment

FSA

Disease In Food

Summary of the less than thoroughly cooked beef burgers guidance for food businesses and local authorities.

This guidance gives advice to food businesses and local authority (LA) officers on controls and safe systems which can reduce the risks associated with less than thoroughly cooked (LTTC) beef burgers, sometimes referred to as rare, pink or lightly cooked burgers.

his document contains regulatory guidance and best practice. Regulatory guidance specifies how food business operators can comply with legislation. Best practice is not required by law.

Who is this publication for?

This guidance is for:

  • businesses serving LTTC beef burgers
  • local authority officers enforcing food hygiene official controls
  • it may also be of interest to manufacturers and processors of beef, minced beef and beef burgers intended to be less than thoroughly cooked

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

RASFF Alert – STEC/VTEC E.coli – Soft Cheese

Posted on January 28, 2022 by | Leave a comment

RASFF

Verotoxin-producing E.coli in soft cheese from France in Germany, Italy and Austria

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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 Testing, Food Toxin, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, RASFF, STEC, STEC E.coli, VTEC

USA – FDA says E. coli outbreak associated with romaine lettuce is over

Posted on January 27, 2022 by | Leave a comment

Food Safety News

Federal officials are reporting that an outbreak of E. coli O121:H9 infections linked to romaine lettuce has ended.

Four illnesses were confirmed in the outbreak. Little other information was available from the Food and Drug Administration.

“The information collected over the course of this investigation indicated that romaine lettuce was the likely source of this outbreak; however, it appears that this outbreak is over, and there is no actionable advice for consumers,” according to FDA officials.

“FDA has been conducting a traceback investigation and other activities in an effort to learn more about possible sources or routes of contamination.”

The FDA first reported the outbreak two weeks ago but has not shared any information about patient demographics or what states are involved. The agency did not report when the first illness was reported or when the last one was logged by public health officials.

As of Jan. 26, the Centers for Disease Control and Prevention had not posted any information about the outbreak. That is generally standing procedure for the agency if a specific product is not identified.

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Posted in E.coli O121, 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 Testing, Food Toxin, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak, STEC, STEC E.coli

USA – Core Investigation Table Update

Posted on January 27, 2022 by | Leave a comment

FDA

Date
Posted		 Ref


#

 Pathogen
 Product(s)
Linked to
Illnesses
(if any)		 Investigation
Status
1/10/

2022

 1050 E. coli
O121:H19		 Romaine Ended
12/29/

2021

 1052 E. coli
O157:H7		 Packaged Salad Active
12/20/

2021

 1039 Listeria
monocytogenes		 Packaged Salad Active
12/15/

2021

 1048 Listeria
monocytogenes		 Packaged Salad Active
9/15/

2021

 1031 Salmonella
Oranienburg		 Red, Yellow,
and White Onions		 Active

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Posted in E.coli O121, food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, foodborne outbreak, foodbourne outbreak, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, outbreak, Research, Salmonella, Salmonella Oranienburg, STEC, STEC E.coli

USA – Annual Reports on Foodborne Illness Source Attribution Estimates

Posted on January 25, 2022 by | Leave a comment

CDC

Foodborne Illness Source Attribution Estimates for Salmonella, Escherichia coli O157, Listeria monocytogenes, and Campylobacter Using Multi-Year Outbreak Surveillance Data, United States.

Latest Report for 2019

IFSAC analyzed data from 1,532 foodborne disease outbreaks that occurred from 1998 through 2019 to assess which categories of foods were most responsible for Salmonella, E. coli O157, Listeria monocytogenes, and Campylobacter infections. These pathogens were chosen because of the frequency or severity of the illnesses they cause, and because targeted interventions can have a major impact in reducing them. The implicated foods were divided into 17 categories for the analysis, and the method gives the greatest weight to the most recent five years of outbreak data (2015–2019).

Read the 2019 report pdf icon[PDF – 14 pages]

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Posted in Campylobacter, E.coli O157, E.coli O157:H7, food bourne outbreak, food contamination, food death, food handler, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Poisoning Death, food recall, Food Safety, Food Safety Alert, food safety training, Food Temperature Abuse, Food Testing, Food Toxin, Listeria, Listeria monocytogenes, Research, Salmonella, STEC, STEC E.coli

Germany – Camembert de Terroir au lait cru – Bertrand Père & Fils – VTEC/STEC E.coli

Posted on January 24, 2022 by | Leave a comment

LMW

product photo.jpg

Alert type:

Food

Date of first publication:

01/21/2022

Product name: Camembert de Terroir au lait cru – Bertrand Père & Fils
Gillot SAS
Manufacturer (distributor):

Gillot SAS, Saint-Hilaire-de-Briouze, Orne – France

Reason for warning: Detection of verotoxin-producing E. coli bacteria
Packaging Unit: 250g pack
Durability: 01/27/2022
Lot identification: 334513
Further information:

Enterohemorrhagic Escherichia coli (EHEC)

An EHEC (synonyms: STEC, VTEC) disease usually manifests itself within a week after infection with diarrhea and abdominal cramps. Babies, small children, the elderly and people with a weakened immune system in particular can develop more severe illnesses with bloody diarrhea. Rarely, especially in small children, acute kidney failure can occur in a second flare-up a few days after the onset of diarrhea. Anyone who has eaten this food and develops severe or persistent symptoms should seek medical attention and report possible EHEC infection. It makes no sense to seek preventive medical treatment without symptoms.

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Posted in E.coli, food contamination, 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, STEC, STEC E.coli, VTEC

USA – Alaska says raw milk consumption a possible fatal risk but may make it legal

Posted on January 21, 2022 by | Leave a comment

Food Safety News

Until now, when it came to raw milk, the state of Alaska was looking out for the public health of its residents. An easy to find fact sheet on the state’s website by the state veterinarian says:

“Raw milk may contain food-borne pathogens. These pathogens may be shed into the milk directly from the animal or enter the milk from the environment. These pathogens present a health threat to consumers of raw milk.”

The Alaska Division of Public Health and the Alaska Department of Environmental Conservation publish “Raw Milk Facts” on the state portal. “Raw milk has been recognized as a source of disease for over 100 years,” it says.

It explains the risks this way: “Unpasteurized milk can contain bacteria such as E. coli, Campylobacter, Listeria, and Salmonella. 

“While some people exposed to these bacteria do not develop any symptoms, others may develop short-term nausea, vomiting, diarrhea, fever, and cramps.

“Illnesses can last a week or longer, and some people even develop severe, long-term consequences resulting in kidney failure or paralysis. These infections are particularly serious in very young, very old, or those who have impaired immune systems. 

“They can even be fatal.”

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Posted in Campylobacter, E.coli, 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, Raw Milk, Salmonella, STEC, STEC E.coli

RASFF Alert – STEC E.coli – Raw Milk Cheese

Posted on January 21, 2022 by | Leave a comment

RASFF

VTEC/STEC in raw milk cheese from France in Germany

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Posted in E.coli, food contamination, 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, RASFF, Raw Milk, raw milk cheese, STEC, STEC E.coli, VTEC

USA – Core Outbreak Table Update

Posted on January 20, 2022 by | Leave a comment

FDA

Date
Posted		 Reference
#		 Pathogen
 Product(s)
Linked to
Illnesses
(if any)		 Investigation
Status
1/10/

2022

 1050 E. coli
O121:H19		 Not Yet
Identified		 Active
12/29/

2021

 1052 E. coli
O157:H7		 Packaged Salad Active
12/20/

2021

 1039 Listeria
monocytogenes		 Packaged Salad Active
12/15/

2021

 1048 Listeria
monocytogenes		 Packaged Salad Active
9/15/

2021

 1031 Salmonella
Oranienburg		 Red, Yellow,
and White Onions		 Active

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Posted in E.coli O121, E.coli O157, E.coli O157:H7, FDA, food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, foodborne outbreak, foodbourne outbreak, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, outbreak, Salmonella, Salmonella Oranienburg, STEC, STEC E.coli

Research – HUS reports down in Italy but stable in France; some linked to raw milk

Posted on January 17, 2022 by | Leave a comment

Food Safety News

Italy and France have reported updated statistics on a potentially fatal complication of E. coli infection.

The complication, hemolytic uremic syndrome (HUS) is a type of kidney failure that can result in lifelong, serious health problems and death.

Italian data is from the start of September 2020 to the end of August 2021 when 49 cases were recorded. There were 84 cases from September 2019 to August 2020. French figures cover 2020 when 167 cases were reported.

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Posted in E.coli, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Haemolytic Uremic Syndrome, HUS, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, STEC, STEC E.coli