Category Archives: STEC

USA – Feds plan to begin testing research program with romaine lettuce in Arizona

Posted on February 8, 2021 by KSW | Leave a comment

The FDA is launching a new, temporary testing program for the romaine lettuce from commercial coolers in the Yuma, AZ, growing region. Romaine from the area has been linked to several foodborne illness outbreaks in recent years.

Samples will be tested for Shiga toxin-producing Escherichia coli (STEC) and Salmonella spp. as part of ongoing surveillance efforts following the spring 2018 multistate E. coli O157:H7 outbreak of foodborne illness. Since then there have been other outbreaks linked to romaine from the Yuma area and parts of California. Salmonella spp. also commonly causes foodborne illness outbreaks in the United States which have at times been linked to romaine lettuce consumption, according to a statement today from the Food and Drug Administration.

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

USA – E. coli tainted Raw Milk Recalled

Posted on February 4, 2021 by KSW | Leave a comment

Food Poison Journal

A Washington State dairy is recalling unpasteurized, raw milk from retailers and consumers after state tests showed a sample was contaminated with Shiga toxin-producing E. coli.

Williams Valley Family Farm LLC announced the recall today, warning consumers to stop using the implicated milk.

“The recall was initiated after routine sampling conducted by the Washington State Department of Agriculture (WSDA) revealed the presence of toxin-producing E. coliin retail raw whole milk. . . . Williams Valley Family Farm LLC and WSDA continue to work jointly to address the source of the problem,” company officials of the Clayton, WA, dairy said in the recall notice.

There is concern that consumers may have significant portions of the milk in their homes because its best-by dates range from Feb. 8 through Feb. 17.

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Posted in 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, microbial contamination, Microbiology, Raw Milk, STEC, STEC E.coli

New Zealand – Annual report concerning Foodborne Diseases in New Zealand 2019

Posted on February 3, 2021 by KSW | Leave a comment

MPI

Annual report concerning Foodborne Diseases in New Zealand 2019

ESR Report FW20013

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 notifications, case enquiries, outbreak investigations and other epidemiological studies of human enteric diseases.

This report forms part of a series providing a consistent source of data annually to monitor trends on foodborne illness in New Zealand. The series can be found here. The reduction of human cases of foodborne campylobacteriosis is a top priority for NZFS. The current performance target is a reduction of rates of foodborne campylobacteriosis by 10% from 88.4in 2015to 79.6 by the end 2020.

Progress toward this target is reported in the section entitled Reporting against targets. The surveillance data indicates that during the last ten years the rates of foodborne campylobacteriosis are consistently, albeit slowly, decreasing. NZFS underscores that both total numbers of campylobacteriosis cases and rates per 100,000 population notified in 2019 are the lowest since 1992.Since 2015, NZ diagnostic laboratories have started to replace traditional culture-based methods for enteric pathogens by culture-independent diagnostic tests(CIDT)using molecular polymerase chain reaction.

In 2019, about 78% of human faecal samples were tested using CIDT. However, different laboratories are using different CIDT and six DHBs continue to use culture-based testing methods for enteric pathogens. The implication of improved sensitivity and changes in number of tests is well described in the introduction to the 2019 report. Shiga toxigenic Escherichia coli (STEC) remains a focus for NZFS. A continuing sharp increase in notification of STEC infections is evident, despite the absence of evidence that foodborne sources are increasing. The cause of this is likely to be related to implementation of CIDT and an increase in the number of faecal samples tested for STEC as all community faecal specimens are now screened for STEC.

The selection of diseases covered in the report is based on the potential of the disease to be caused by foodborne transmission and availability of national sources of information related to the disease. The enhanced analysis of risk factors and presentation of the information has resulted in an improved description of foodborne outbreaks in the 2019 report.

Although, some outbreaks reported as foodborne with unidentified food source might be attributed to other routes of transmission, such as water, animal contact or person to person. NZFS and ESR will further continue to improve the analysis and presentation of foodborne human illness surveillance and investigation data in future reports.

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Posted in Food Microbiology Research, Food Poisoning, foodborne disease, Foodborne Illness, foodborne outbreak, Research, STEC, STEC E.coli

Investigation – Foodborne outbreak in British Columbia related to raw milk Gouda-like products, 2018

Posted on February 1, 2021 by KSW | Leave a comment

Gov

Abstract

Background: In 2018, a Shiga toxin-producing Escherichia coli O121 outbreak that affected seven individuals was associated with raw milk Gouda-like cheese produced in British Columbia, Canada.

Objectives: To describe the E. coli O121 outbreak investigation and recommend greater control measures for raw milk Gouda-like cheese.

Methods: Cases of E. coli O121 were identified through laboratory testing results and epidemiologic surveillance data. The cases were interviewed on exposures of interest, which were analyzed against Foodbook Report values for British Columbia. Environmental inspection of the dairy plant and the cheese products was conducted to ascertain a source of contamination. Whole genome multi-locus sequence typing (wgMLST) was performed on all positive E. coli O121 clinical and food isolates at the provincial laboratory.

Results: Four out of the seven cases consumed the same raw milk Gouda-like cheese between August and October 2018. The implicated cheese was aged longer than the required minimum of 60 days, and no production deficiencies were noted. One sample of the implicated cheese tested positive for E. coli O121. The seven clinical isolates and one cheese isolate matched by wgMLST within 6.5 alleles.

Conclusion: Raw milk Gouda and Gouda-like cheese has been implicated in three previous Shiga toxin-producing E. coli outbreaks in North America. It was recommended product labelling to increase consumer awareness and thermization of milk to decrease the risk of illness associated with raw milk Gouda and Gouda-like cheese.

Introduction

Shiga toxin-producing Escherichia coli (STEC) is a major cause of foodborne illness in North America. STEC infections cause diarrheal illness and may lead to severe complications, such as hemolytic uremic syndrome, and death. The incidence rate of O157 STEC illness has been decreasing, whereas the rate of non-O157 STEC, including O121, has been increasing in many countries, likely due to changes in laboratory methods of detection. Outbreaks of STECO121 have been associated with raw flour, fresh or frozen produce, dairy and beef products

The risk of STEC due to unpasteurized dairy products has been previously described . Between 2002 and 2013, three E. coli O157 outbreaks associated with raw milk Gouda cheeses aged for at least 60 days were reported in North America, including one associated with a British Columbia (BC) dairy plant. Following each outbreak, public health professionals recommended strengthening control measures to decrease the risk associated with raw milk Gouda cheeses . None of these changes had been implemented in Canada by 2018.

In November 2018, another STEC outbreak associated with a raw milk Gouda-like cheese occurred in BC (population: 5.1 million).

The objective of this article is to describe the outbreak investigation and findings and reiterate the need for greater control measures related to raw milk Gouda-like cheese.

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Posted in E.coli O121, food bourne outbreak, food contamination, 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 recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, foodborne outbreak, foodbourne outbreak, outbreak, STEC, STEC E.coli, WGS

RASFF Alert – STEC E.coli – Chilled Meat Preparation

Posted on January 29, 2021 by KSW | Leave a comment

RASFF

Escherichia coli (eae+, stx1+, stx2-) in chilled meat preparation from Belgium in Belgium

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Posted in eae, 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, STEC, STEC E.coli, STX 1, STX 2

USA – Outbreak Investigation of E. coli – Leafy Greens (December 2020)

Posted on January 28, 2021 by KSW | Leave a comment

FDA

Total Illnesses: 40
Hospitalizations: 20 (4 Cases HUS)
Deaths: 0

The FDA, along with CDC and state and local partners, investigated a multistate outbreak of E. coli O157:H7 infections in the fall of 2020. The epidemiology and traceback investigation have determined that the outbreak was linked to leafy greens. The epidemiological and traceback investigations were not able to determine a specific type of leafy green linked to illnesses. On 12/22/2020, the CDC announced that this outbreak appears to be over. This outbreak, announced by FDA and CDC on October 28, 2020, was caused by a strain of E. coli that is genetically related to a strain linked to the fall 2019 romaine outbreak.

The FDA completed a traceback investigation of multiple types of leafy greens identified in patient interviews. Although no single ranch was identified as a common source of the leafy greens, FDA and state partners also conducted on-site investigations on farms of interest.

Teams were deployed to dozens of ranches in the region to conduct large scale environmental sampling. Additionally, no Shiga toxin-producing E. coli were found on leafy greens. As part of the field investigation, teams conducted environmental sampling on and around ranches of interest to identify any factors that could have led to contamination. Samples of soil, scat or animal droppings, compost, water, and other environmental sources were collected and analyzed.

Laboratory analysis of samples is now complete. The analysis has confirmed a positive match to the outbreak strain in a sample of cattle feces, which was collected during follow-up investigations on a roadside, uphill from where leafy greens or other food identified in the traceback investigation were grown. While the finding does not provide definitive information on how E. coli may have contaminated product during the growing and harvesting season, it does confirm the presence of a strain of E. coli O157:H7 that causes recurring outbreaks in a more narrowly defined growing region and a potential, continued source of contamination.

At this time, FDA’s investigational activities have concluded. The FDA continues to review the findings from this outbreak and a detailed report will be released in the near future. This report will include recommendations shaped by the investigation findings.

In the meantime, as recommended in our Leafy Greens Action Plan, the FDA continues to recommend growers assess and mitigate risk associated with adjacent and nearby land use practices, particularly as it relates to the presence of livestock, which are a persistent reservoir of E. coli O157:H7 and other STEC.

Recommendation

CDC has declared this outbreak to be over. There is no recommendation for consumers, retailers, or suppliers.

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Posted in E.coli, E.coli O157, E.coli O157:H7, FDA, food bourne outbreak, food contamination, 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 outbreak, foodbourne outbreak, outbreak, STEC, STEC E.coli

France – PREMIUM prepared from the Traiteur Pierrot brand -STEC E.coli

Posted on January 27, 2021 by KSW | Leave a comment

AFSCA

Recall of Euro-Délices Distribution
Product: PREMIUM prepared from the Traiteur Pierrot brand.
Problem: Possible presence of E. coli STEC.

In agreement with the AFSCA, Euro-Délices Distribution is withdrawing from sale the “Prepared PREMIUM” products of the Traiteur Pierrot brand and is recalling them to consumers because of the possible presence of STEC.

Euro-Délices Distribution 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.

Product description Product

name: Prepared PREMIUM TP
Brand: Traiteur Pierrot Use by
date (DLC): 29/01/2021
Batch number: 105201
Sales period: from 07/01/2021 to 21/01/2021
Type of packaging: plastic jar with lid
Weight: 180g – 0.5kg – 1.25kg

The product was sold through various supermarkets, retailers and food stores.

For any further information , contact:

Fabienne Cluts
Tel: 04 / 278.78.12
fabiennecluts@eurodelices.be

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Posted in afsca, Bacterial Toxin, 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, microbial contamination, Microbiology, Shigatoxin, STEC, STEC E.coli, Toxin

Korea – 3 officials from McDonald’s supplier get suspended sentences for selling tainted patties – E.coli

Posted on January 27, 2021 by KSW | Leave a comment

Korea Herald

Ecoli Istock

Three officials from a burger patty supplier for McDonald’s Korea were given suspended prison sentences by a local court Tuesday for providing patties potentially contaminated with E. coli to the local unit of the global fast-food giant.

A managing director of the supplier, whose name was withheld, and two mid-ranking officials in charge of production and quality management, respectively, were indicted without detention in 2018 for allegedly distributing 63 tons of beef patties that tested positive for intestinal hemorrhagic E. coli contamination.

In addition, they were charged with selling 2,160 tons of beef patties with Shiga toxin genes detected in a PCR (polymerase chain reaction) test, a test method that amplifies DNA. Shiga toxin is a toxin component released from intestinal hemorrhagic E. coli.

The Seoul Central District Court convicted all three for violating the Livestock Products Sanitary Control Act but handed out suspended jail terms ranging from two to three years.