Category Archives: Uncategorized

American Society of Microbiology

Meat and meat products are important sources of human intestinal infections. We report the isolation of Helicobacter pullorum strains from chicken meat. Bacteria were isolated from 4 of the 17 analyzed fresh chicken meat samples, using a membrane filter method. MIC determination revealed that the four strains showed acquired resistance to ciprofloxacin; one was also resistant to erythromycin, and another one was resistant to tetracycline. Whole-genome sequencing of the four strains and comparative genomics revealed important genetic traits within the H. pullorum species, such as 18 highly polymorphic genes (including a putative new cytotoxin gene), plasmids, prophages, and a complete type VI secretion system (T6SS). The T6SS was found in three out of the four isolates, suggesting that it may play a role in H. pullorum pathogenicity and diversity. This study suggests that the emerging pathogen H. pullorum can be transmitted to humans by chicken meat consumption/contact and constitutes an important contribution toward a better knowledge of the genetic diversity within the H. pullorum species. In addition, some genetic traits found in the four strains provide relevant clues to how this species may promote adaptation and virulence.

Food Poisoning Journal

A Whole Foods Market establishment located in Everett, Mass. is recalling approximately 234 pounds of curry chicken salad products that may be adulterated with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The chicken curry salad was packaged on Oct. 16, 2015, and was sold prepackaged, in salad bars, in store’s chef’s cases, and in sandwiches and wraps prepared in the stores. The following products are subject to recall: [Labels (PDF Only)]

• Sold by weight “Curry Chicken Salad, Our Chef’s Own” bearing UPC Code # 285551.
• Sold by weight “Curry Chicken Salad CC” bearing UPC Code # 261068.
• Sold by weight “PPK Salad Chicken Curry” bearing UPC Code # 263142
• 12 oz. “Curry Chicken Salad Wrap, Made Right Here” bearing UPC Code # 263144.
• 7 oz. “Single Curry Chicken Salad Wrap, Made Right Here” bearing UPC Code # 263126.
• 7 oz. “Curry Chicken Salad Rollup” bearing UPC Code # 265325.

These items have a sell by date of Oct. 23, 2015 and were shipped to a warehouse and retail locations in Connecticut, Massachusetts, New Jersey, New York, and Rhode Island.

Food Poisoning Bulletin 

Daycare centers and schools in Lubbock, Texas have reported an increase in the number of reported cases of shigellosis. Typically, only a few cases of the highly contagious bacterial infection are reported each month, but since September 1, 71 conformed cases have been reported

Food Safety Council

Outbreaks of food-borne illness both in Australia and overseas have been associated with eating seed sprouts. Most seed sprouts are consumed raw, therefore do not receive any form of heat treatment prior to consumption which would inactivate pathogens (if present). A 2005 Salmonella outbreak in WA of 125 cases was linked to alfalfa sprouts  and a 2006 Salmonella outbreak of 15 cases in Victoria was linked to alfalfa sprouts.

Food Poisoning Journal

AP now reports that Washington and Oregon Health officials are investigating an E. coli outbreak linked to six Chipotle restaurants in Washington state and Oregon, health officials said Saturday. Three people in the Portland area and at least 19 people in Washington have become sick after eating at the Mexican food chain since October 14.

The Skagit Valley Herald reports that the Skagit County Department of Public Health announced Friday that it has closed Chipotle Mexican Grill in Burlington pending an investigation of several E. coli infections among recent diners.

Food Poisoning Journal

History of E. coli, Salmonella, Campylobacter, Hepatitis A and Norovirus Outbreaks at Chipotle

Mirror 

Hundreds of boxes of “mouldy” biscuits sent to Syria by the United Nations have caused widespread food poisoning , it is claimed.

The high-energy snacks were past their sell-by date when they were given out as humanitarian aid, a watchdog said today.

Food Poisoning Bulletin 

A Legionnaires’ Disease outbreak at St. Joseph’s Hospital Health Center in Syracuse New York has sickened at least two people. While the President and CEO of that facility, Kathryn Ruscitto, has issued statements about the bacteria being found in the hospital’s water supply, no official reports have been released acknowledging the outbreak except indirectly

E.coli Blog

All American Meats, Inc., an Omaha, Neb. establishment, is recalling approximately 167,427 pounds of ground beef products that may be adulterated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

CDC 

In September 2014, the number of dead squirrels reported to the Dutch Wildlife Health Centre and the Dutch Mammal Society increased suddenly. The red squirrel (Sciurus vulgaris) is the only species of squirrel endemic to the Netherlands. Members of the public claimed that squirrels were “dropping dead from trees.” Subsequently, the public was encouraged to report and submit dead squirrels. A total of 187 animals were reported through October 2014, of which 37 were submitted for necropsy. Necropsy included macroscopic examination; cytologic analysis of liver, spleen, lungs, and intestinal contents stained with hemacolor (Merck, Darmstadt, Germany); and histologic examination of samples of various organs fixed in formalin, embedded in paraffin, cut into 4-μm sections, and stained with hematoxylin and eosin.

Eurosurveillance

Cyclospora cayetanensis was identified in 176 returned travellers from the Riviera Maya region of Mexico between 1 June and 22 September 2015; 79 in the United Kingdom (UK) and 97 in Canada. UK cases completed a food exposure questionnaire. This increase in reported Cyclospora cases highlights risks of gastrointestinal infections through travelling, limitations in Cyclospora surveillance and the need for improved hygiene in the production of food consumed in holiday resorts.