shigatoxin-producing Escherichia coli (O104, stx1- stx2+ eae- /25g) in chilled vacuum-packed beef meat from France in Italy
shigatoxin-producing Escherichia coli in raw goat’s milk cheese from France in Germany
shigatoxin-producing Escherichia coli (O 103; stx +, eae + /25g) in minced beef from Belgium in Belgium
Posted in Bacteria, bacterial contamination, Bacterial Toxin, Biotoxin, E.coli, E.coli O103, E.coli O104, eae, food contamination, 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, O103, Pathogen, pathogenic, Poisoning, RASFF, STEC, STEC E.coli, STX 1, STX 2
Infections caused by Shiga toxin (Stx)-producing Escherichia coli (STEC) are generally mild and self-limiting or even asymptomatic. However, particularly in children and elderly people, STEC infections can lead to severe gastroenteritis with haemorrhagic diarrhoea and life-threatening conditions, e.g. haemolytic uraemic syndrome (HUS) [1,2].
STEC transmission can occur through the consumption of contaminated food and drinks, or by direct contact with infected individuals or animals shedding the bacterium* [1,3–5]. STEC infections are endemic in Europe, including Switzerland [6,7]. Cases occur sporadically or in outbreaks; a large outbreak attributed to contaminated sprouts occurred in Germany in 2011 [8]. Smaller outbreaks have also been reported, e.g. there was an outbreak in Italy in 2013 and in Romania in 2016, both were suspected to be caused by contaminated dairy products [9,10]. Considering 22 years of population-based data up to 2012, Majowicz et al. estimated in 2014 that STEC leads to an estimated 2.8 million illness cases per year, including 3,800 cases of HUS, globally [11].
The National Notification System for Infectious Diseases (NNSID) of the Swiss Federal Office of Public Health (FOPH) has been receiving all notifications of laboratory-confirmed STEC infections since 1999. Case numbers were generally constant until 2010, with only a few laboratories reporting STEC cases in Switzerland. An increase in cases was observed in 2011 following the outbreak in Germany, before returning to expected yearly fluctuations, and then markedly increasing since 2015 [12]. Given that this increase was observed around the same time as the introduction of syndromic multiplex PCR panels for stool analyses in standard laboratory practice in Switzerland [12], it was hypothesised that these panels were the cause of the increase in notified STEC cases. Traditionally, routine testing of stool samples for bacterial pathogens involved only Campylobacter spp., Salmonella spp. and Shigella spp. using culture-based techniques. With syndromic multiplex PCR panels, stool samples can be tested for up to 22 pathogens, including STEC, in one single run [12,13].
Prior to the gradual introduction of multiplex PCR to the routine diagnostics between 2014 and 2015, STEC was only specifically tested for in Switzerland upon physician request, and this rarely happened. Current testing practice includes the use of small syndromic enteric bacterial panels for testing in patients without a travel history or a larger gastrointestinal panel if travel history is reported on the test order form [7].
A qualitative assessment found that Swiss laboratory experts uniformly agreed that the increase in STEC case numbers was due to the introduction and increasing use of multiplex PCR panels [7]. We set out to conduct a quantitative investigation as to whether an increase in the STEC testing rate associated with the use of the panels is what led to the increased notification of cases.
Our study assesses the development of the STEC positivity in the Swiss population between 2007 and 2016 using routine laboratory data, and gives insight into the epidemiology and notification numbers of STEC infections in Switzerland.
Posted in Bacteria, bacterial contamination, Bacterial Toxin, Campylobacter, cross contamination, E.coli, E.coli O157, E.coli O157:H7, eae, food contamination, Food Hygiene, 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 Testing, Food Toxin, microbial contamination, Microbiology, Pathogen, Salmonella, Shigella, Shigella flexneri, Shigella Sonnei, STEC, STEC E.coli, STX 1, STX 2
https://www.oulah.fr/rappel-produit-hippotonic-et-hippovrac-de-marque-mon-chevalin-a-moi/
Presence of Escherichia coli O157: H7
People who hold the product in question are asked not to consume them – and more particularly young children, pregnant women, immunocompromised people and the elderly – and to return them to the point of sale where they were purchased.
People who have consumed it and who present symptoms such as diarrhea, abdominal pain or vomiting should consult their doctor as soon as possible, mentioning this consumption and the possible link with the bacterium Escherichia coli.
In the absence of symptoms within 10 days after consuming the affected products, there is no need to worry and consult a doctor.
The E. coli bacterium is naturally present in the digestive microflora of humans and warm-blooded animals. Some strains of E. coli are pathogenic, and can be responsible in humans for various disorders ranging from mild diarrhea to more serious forms such as hemorrhagic diarrhea or severe kidney damage such as HUS, mainly in young children.
▸ Type of packaging
container under skin gingham red white
▸ Lot
102240010
▸ Barcode
• hippovrac: 0264205000000
• hippotonic: 3427240001029
▸ DLC / DLUO
• hippovrac: from 08/24 to 08/25
• hippotonic: from 08/29 to 08/31
▸ Veterinary identification number
FR 27 656 001 CE
▸ Marketing period
from 08/20 to 08/31
▸ Consumer service contact
SNVC is available to answer their questions on the telephone number 02.32.41.13.48 (8 am-12.30pm 1.30pm-5.30pm).
▸ Source
https://www.auchan.fr/
Posted in Bacteria, bacterial contamination, E.coli O157, E.coli O157:H7, food contamination, 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, Pathogen, pathogenic, STEC, STEC E.coli
Image CDC
In November 2017, Public Health England (PHE) identified an outbreak of Shiga toxinproducing Escherichia coli O157 in England where whole genome sequencing results indicated cases were likely to be linked to a common source and began investigations. Hypothesis generation included a review of enhanced surveillance data, a case-case study and trawling interviews. The hypothesis of interest was tested through the administration of focussed questionnaires and review of shopping history using loyalty card data. Twelve outbreak cases were detected, eight were hospitalised, and four developed Haemolytic Uraemic Syndrome. Frozen beef burgers supplied by a national retailer were identified as
the vehicle of the outbreak. Testing of two left-over burger samples obtained from freezers of two separate (unlinked) cases and a retained sample from the production premises were tested and found positive for the STEC outbreak strain. A voluntary recall of the burgers was implemented by the retailer. Investigations at the production premises identified no contraventions of food safety legislation. Cooking guidance on the product packaging was deemed to be adequate and interviews with the cases/carers who prepared the burgers
revealed no deficiencies in cooking practices at home. Given the long-shelf life of frozen burgers, the product recall likely prevented more cases.
Posted in Bacteria, bacterial contamination, E.coli, E.coli O157, E.coli O157:H7, food bourne outbreak, food contamination, food handler, 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 Safety, Food Testing, Food Toxin, microbial contamination, Microbiology, STEC, STEC E.coli
The sale and consumption of burgers served less than thoroughly cooked (LTTC) and pink in the middle is a steadily increasing trend and several catering chains and outlets now offer this option to customers. This prompted concerns that there may be an increased risk of exposure to E. coli O157 for consumers who prefer this type of food. Our Board concluded that burgers served LTTC should be delivered to the same level of protection as thorough cooking provides the consumer. The safe production of this product at catering establishments is likely to be significantly reliant on controls and/or interventions applied at the beef processing facilities previously in the chain, particularly slaughterhouses and cutting plants.
The main aim of this study is to perform a broad critical review of available literature on the scientific research in intervention measures for beef, to obtain quantitative information on the reduction of bacterial load in the minced beef production chain. The review covers a range of GHP-based and hazard-based interventions at the abattoir stage (from receive and unload of animals to chilled carcasses) and post-abattoir stage (further processing of raw beef and packaging). It looks at the outcome of interventions on a range of bacterial indicators and foodborne pathogens.
Relevant outcome measures for interventions where the effectiveness of each intervention in reducing log levels of indicator bacteria (aerobic colony counts (ACC), Enterobacteriaceae counts (EBC), total coliform counts and generic E. coli counts and log levels of foodborne pathogens (primarily E. coli O157 and other VTEC and Salmonella, but also other foodborne pathogens).
The main relevant outcome measures are:
Multiple use of carcass interventions was shown to have the biggest impact on microbial reduction on beef carcasses, more than any of these interventions applied alone
Packaging-based interventions for beef cuts and minced beef had very variable effects in reduction of microbiota. Modified atmosphere packaging (MAP) and vacuum packaging are considered useful to extend the shelf life of beef trim and minced beef, but they had very limited and not statistically significant reduction effect on E. coli O157:H7
Posted in Bacteria, bacterial contamination, Bacterial Toxin, Biotoxin, E.coli O157, E.coli O157:H7, food contamination, 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 Safety, Food Testing, Food Toxin, microbial contamination, Microbiology, STEC, STEC E.coli
The aim of this study was to review microbiology results from testing >2500 raw drinking milk and dairy products made with unpasteurised milk examined in England between 2013 and 2019. Samples were collected as part of incidents of contamination, investigation of infections or as part of routine monitoring and were tested using standard methods for a range of both pathogens and hygiene indicators. Results from testing samples of raw cow’s milk or cheese made from unpasteurised milk for routine monitoring purposes were overall of better microbiological quality than those collected during incident or investigations of infections. Results from routine monitoring were satisfactory for 62% of milks, 82% of cream, 100% of ice-cream, 51% of butter, 63% of kefir and 79% of cheeses, with 5% of all samples being considered potentially hazardous. Analysis of data from cheese demonstrated a significant association between increasing levels of indicator Escherichia coli with elevated levels of coagulase positive staphylococci and decreased probability of isolation of Shiga toxin-producing E. coli. These data highlight the public health risk associated with these products and provide further justification for controls applied to raw drinking milk and dairy products made with unpasteurised milk.
Shigatoxin-producing Escherichia coli in frozen lamb hind shank from Germany in the Netherlands
Shigatoxin-producing Escherichia coli (in 1 out of 5 samples /25g) in chilled beef from Argentina in Germany
Suspicion of shigatoxin-producing Escherichia coli in veal meat from Belgium in Luxembourg
RASFF – shigatoxin-producing Escherichia coli (stx+ eae+ /25g) in minced beef from Belgium in Belgium
Posted in Bacterial Toxin, eae, food contamination, 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, Toxin, Uncategorized
Almost 80 hemolytic uremic syndrome (HUS) cases were registered between July 2019 and June 2020 in Italy.
The 77 patients came from 17 regions in the country while one person contracted HUS while abroad. Notification rates varied by region but were highest in Aosta Valley and higher than 1 case per 100,000 in Basilicata, Calabria, Liguria, Lombardy, Marche, Trento, and Bolzano.
Seventy of those affected were under 15 years of age. The median age of patients at the clinical onset of the disease was 2 years and 7 months for the past 12 months and the past decade.
Screening for pathogenic micro-organisms in meat on the Icelandic market shows that the microbiological condition is generally good for salmonella and campylobacter. Shigatoxin-producing E. coli (STEC) is detected in the flesh of Icelandic sheep, which is an indication that STEC is part of the natural flora of sheep. Surveillance of salmonella and Campylobacter in the early stages of the food chain is strong in Iceland.
The Ministry of Industry and Innovation and the Food Administration, in collaboration with the municipal health inspectorate, organized sampling in 2019 of the most common pathogenic meat microorganisms on the market. The five largest health control areas in the country took care of the sampling.
Samples were taken of domestic and foreign meat in supermarkets in the most populous areas of the country. The purpose of the sampling was to screen for pathogenic micro-organisms in products when the consumer receives them, and the sampling therefore took place in retail stores.
Salmonella was not detected in unfrozen chicken meat. Campylobacter was detected in small quantities in 3 samples of frozen chicken meat. Salmonella was not detected in beef. Salmonella ( Salmonella Kedougou) was detected in one sample of domestic pork. Distribution was stopped and the meat was withdrawn from the market and recalled from consumers. In 22% of samples of sheep meat, STEC was diagnosed as malignant, of which E. coli was carried in 14% of the samples. The results of a report on screening for pathogenic bacteria in meat on the 2019 market are discussed in more detail .
A similar screening was carried out in Iceland for the first time in 2018, and the government has decided to continue increased monitoring of pathogenic microorganisms in fresh meat on the market at least this year.
FoodWorld 