Category Archives: Uncategorized

USA – Report on Norovirus Outbreak – Source Meals on Wheels?

Posted on March 19, 2015 by | Leave a comment

Barf Blog

The most likely source of a norovirus infection in Jan. in Kansas that sickened at least 61 was the Meals on Wheels kitchen in Chanute, but enough data to pinpoint a more specific source could not be obtained.

The outbreak was first reported Jan. 7 after several people reported gastrointestinal distress after eating Meals on Wheels in Neosho, Allen or Woodson counties.

The investigation was a joint effort between the Kansas Department of Health and Environment, Kansas Department of Agriculture and the Neosho, Allen and Woodson County health departments.

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UK – FSA Scotland – Mrs Unis Spicy Foods recalls batches of its modified atmosphere packed products due to concerns about its Clostridium botulinum controls

Posted on March 19, 2015 by | Leave a comment

FSA Scotland

Mrs Unis Spicy Foods has recalled batches of its modified atmosphere packed products because of concerns about procedures to control Clostridium botulinum. The FSA has issued a Product Recall Information Notice in Scotland.

The effectiveness of process controls that could potentially affect the safety of modified atmosphere packed products produced by Mrs Unis Spicy Foods cannot be demonstrated satisfactorily. The issue relates to ensuring sufficient controlling factors to prevent the growth and toxin production of the bacterium known as Clostridium botulinum. This may cause a serious form of food poisoning called botulism.

There is not enough evidence to show that the products are safe. This means the company is recalling batches of its products as a precautionary measure.

 

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UK – Food Safety Courses – Yorkshire

Posted on March 19, 2015 by | Leave a comment

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Food Microbiology Solutions

Food Safety Courses 2015

The following Food Safety Courses are now available in West Yorkshire
  • Level 4 HACCP: 20th-24th April, Leeds, £850
  • Level 3 Food Safety: 8th-10th June, Wakefield, £349
  • Level 3 HACCP: 22nd-23rd September, Wakefield, £315

 

 

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Research – Sediment and Vegetation as Reservoirs of Vibrio vulnificus in the Tampa Bay Estuary and Gulf of Mexico

Posted on March 18, 2015 by | Leave a comment

Applied and Environmental Microbiology

The opportunistic pathogen Vibrio vulnificus occurs naturally in estuarine habitats and is readily cultured from water and oysters under warm conditions but infrequently at ambient conditions of <15°C. The presence of V. vulnificus in other habitats, such as sediments and aquatic vegetation, has been explored much less frequently. This study investigated the ecology of V. vulnificus in water by culture and quantitative PCR (qPCR) and in sediment, oysters, and aquatic vegetation by culture. V. vulnificus samples were taken from five sites around Tampa Bay, FL. Levels determined by qPCR and culture were significantly correlated (P = 0.0006; r = 0.352); however, V. vulnificus was detected significantly more frequently by qPCR (85% of all samples) compared to culture (43%). Culturable V. vulnificus bacteria were recovered most frequently from oyster samples (70%), followed by vegetation and sediment (∼50%) and water (43%). Water temperature, which ranged from 18.5 to 33.4°C, was positively correlated with V. vulnificus concentrations in all matrices but sediments. Salinity, which ranged from 1 to 35 ppt, was negatively correlated with V. vulnificus levels in water and sediments but not in other matrices. Significant interaction effects between matrix and temperature support the hypothesis that temperature affects V. vulnificus concentrations differently in different matrices and that sediment habitats may serve as seasonal reservoirs for V. vulnificus. V. vulnificus levels in vegetation have not been previously measured and reveal an additional habitat for this autochthonous estuarine bacterium.

 

 

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Canada Recall – E.coli O157 – Jamaican Style Chicken Raw Patties

Posted on March 18, 2015 by | Leave a comment

E.coli Blog

Juici Patties in Canada is recalling Juici Patties brand Jamaican Style unbaked Chicken Patty from the marketplace due to possible E. coli O157:H7 contamination.

Consumers should not consume the recalled product:

The recalled item is Juici Patties Unbaked Jamaican Style Patty, Chicken, in 1.6 kilogram packages, 12 per pack. The code on the product is 3184 and the UPC number is 6 24819 30012 2. The affected product was distributed in Alberta.

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USA – Listeria in Ice Cream

Posted on March 18, 2015 by | Leave a comment

Food Poisoning Bulletin

Target is recalling Blue Bell No Sugar Added Mooo Bars for potential Listeria contamination. The recall stems from a Listeria outbreak linked to single serving ice cream products made on a production line at Blue Bell’s Brenham facility.

Five people who were patients at Via Christi hospital in Wichita between January 2014 and January 2015 contracted listeriosis from contaminated Blue Bell ice cream they were served while hospitalized for unrelated illnesses.  Three of them died.

Food Poisoning Bulletin

The deadly Listeria monocytogenes outbreak that has killed three people in Kansas has been linked to Blue Bell ice cream. When most people think of food poisoning, they think of undercooked or raw meat or eggs. How does a supposedly innocuous product like ice cream become contaminated with pathogenic bacteria?

Listeria monocytogenes bacteria are everywhere in our environment. These bacteria live in soil and water. Animals carry the bacteria and can transfer it to our food though feces, through dirty irrigation water, and in food harvesting and transport.

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Canada – CFIA – After the FDA Recall Yesterday -Garlic Powder – Salmonella

Posted on March 18, 2015 by | Leave a comment

CFIA

Industry is recalling various products containing garlic powder from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled products described below.

The following products have been sold nationally and through Internet sales.

Recalled products

Brand Name Common Name Size Code(s) on Product UPC
Simply Organic Vegetarian chili seasoning 28 g 5015, 5047 0 89836 18870 0
Simply Organic Spicy chili seasoning 28 g 4260, 4282, 4343, 5016, 5050 0 89836 18871 7
Simply Organic Spicy chili seasoning 28 g 4212, 4260, 4272, 4282, 4311, 4343, 5016, 5050 0 89836 18537 2
Simply Organic Ranch dip mix 42 g 4194, 4226, 4274, 4315, 4356, 5028 0 89836 18877 9
Simply Organic Ranch dressing mix 28 g 4147, 4195, 4225, 4274, 4315, 4356, 5027, 5028 0 89836 18833 5
Simply Organic French onion dip mix 31 g 4157, 4197, 4258, 4325, 4364, 5040 0 89836 18878 6
Simply Organic Guacamole dip mix 22 g 4148, 4302, 4318, 4363, 5029 0 89836 18879 3
Simply Organic Guacamole dip mix 22 g 4148, 4176, 4195, 4254, 4255, 4302, 4318, 4363, 5029, 5030 0 89836 18842 7
Simply Organic Creamy dill dip mix 24 g 4156, 4197, 4237, 4323, 4365, 5035 0 89836 18880 9
Simply Organic Fajita seasoning 28 g 5007 0 89836 20002 0
Simply Organic Fajita seasoning 28 g 4118, 4246, 4287, 4332, 5008, 5030 0 89836 18535 8
Simply Organic Sweet basil pesto mix 15 g 4364, 5037 0 89836 20004 4
Simply Organic Vegetarian brown gravy mix 28 g 4230, 4268, 4310, 5026 0 89836 20007 5
Simply Organic Fish taco seasoning 32 g 4245, 4300, 4330, 5012 0 89836 18534 1
Simply Organic Classic Caesar dressing mix 35 g 4149, 4196, 4232 0 89836 18836 6
Frontier Powdered Garlic 453 g 4156, 4171, 4238, 4297, 4325, 4342, 5033, 5041 0 89836 00352 2
Frontier Low Sodium Broth Powder Vegetable Flavored 453 g 4157, 4198, 4240, 4281, 4328, 5002 0 89836 02780 1
Frontier Vegetarian Broth Powder No-Chicken 453 g 4157, 4178, 4197, 4238, 4239, 4267, 4280, 4336, 4353, 5007, 5035, 5036 0 89836 02869 3
Frontier Onion Soup & Dip Mix 453 g 4143, 4246, 4258, 4279, 4290, 4318, 4335, 4349, 5036 0 89836 02918 8

What you should do

Check to see if you have recalled products in your home. Recalled products should be thrown out or returned to the store where they were purchased.

Food contaminated with Salmonella may not look or smell spoiled but can still make you sick. Young children, pregnant women, the elderly and people with weakened immune systems may contract serious and sometimes deadly infections. Healthy people may experience short-term symptoms such as fever, headache, vomiting, nausea, abdominal cramps and diarrhea. Long-term complications may include severe arthritis.

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Canada – CFIA Recall – Walnuts – Salmonella

Posted on March 18, 2015 by | Leave a comment

CIFA CIFA

Transilvania Trading is recalling Trader Joe’s brand walnuts from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled products described below.

The following products may have been sold at Pirate Joe’s, located at 2348 West 4th Avenue, Vancouver, British Columbia.

Recalled products

Brand Name Common Name Size Code(s) on Product UPC
Trader Joe’s Raw California Walnut Pieces 454 g Best By: 12/2015
Lot: GU4345		 0037 3685
Trader Joe’s Raw California Walnut Halves & Pieces 454 g Best By: 12/2015
Lots: GU4346, GU4349, GU4356		 0094 3338
Trader Joe’s Raw California Walnut Baking Pieces 454 g Best By: 12/2015
Lot: GU4350		 0051 9342
Trader Joe’s Raw California Premium Walnut Halves 454 g Best By: 12/2015
Lots: GU4343, GU4344, GU4351, GU4352		 0051 9328
Trader Joe’s Organic Raw Walnut Pieces & Halves 340 g Best By:
OCT 15 2015
OCT 16 2015
OCT 17 2015
OCT 20 2015
NOV 17 2015
NOV 18 2015
NOV 19 2015
NOV 20 2015
NOV 28 2015
DEC 01 2015		 0058 6627

What you should do

Check to see if you have recalled products in your home. Recalled products should be thrown out or returned to the store where they were purchased.

Food contaminated with Salmonella may not look or smell spoiled but can still make you sick. Young children, pregnant women, the elderly and people with weakened immune systems may contract serious and sometimes deadly infections. Healthy people may experience short-term symptoms such as fever, headache, vomiting, nausea, abdominal cramps and diarrhea. Long-term complications may include severe arthritis.

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USA – FDA – Recall – Organic Garlic Powder – Salmonella

Posted on March 17, 2015 by | Leave a comment

FDA FDA

March 16, 2015 – Frontier Co-op is voluntarily recalling several of its products manufactured with organic garlic powder that were sold under its Frontier and Simply Organic brands, and one product sold under the Whole Foods Market brand due to potential Salmonella contamination. To date, no illnesses have been associated with these products.

The product in question was raw material received by Frontier, which tested positive for Salmonella during a test by the United States Food and Drug Administration. Given that Salmonella may be present, Frontier is immediately initiating this recall.

Frontier Co-op is immediately initiating added precautions to the safety of the supply chain and instituting additional product testing, beyond FDA guidelines, to mitigate any future occurrence.

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Research – Three Gastroenteritis Outbreaks in South Korea Caused by the Consumption of Kimchi Tainted by Norovirus GI.4

Posted on March 16, 2015 by | Leave a comment

Mary Ann Leibert

Background: In April 2013, outbreaks of acute gastroenteritis were reported at three schools in Jeonju, South Korea. Epidemiological investigations were performed to characterize the outbreaks and implement appropriate control measures.

Materials and Methods: Retrospective cohort studies were performed at these schools. Stool and environmental samples were collected for bacterial and viral assessment. A food supplier of the schools, food company X, was inspected, and samples of cabbage kimchi and groundwater were tested for norovirus by real-time reverse-transcriptase polymerase chain reaction. The relatedness of the detected norovirus strains was evaluated by phylogenetic analysis.

Results: Of the 3347 questionnaires distributed, 631 (attack rate: 18.9%) met the case definition. Among the consumed food items, kimchi products (i.e., cabbage and fresh kimchi) were significantly associated with illness. The kimchi products were supplied by food company X. Among stool samples from 95 students and 34 food handlers at the 3 schools, 39 (41.1%) and 14 (41.2%) samples, respectively, were positive for norovirus. The samples of groundwater and cabbage kimchi at food company X were positive for norovirus. The predominant genotype of norovirus detected in the patient, groundwater, and cabbage kimchi samples, GI.4, shared high nucleotide identity.

Conclusions: Kimchi products tainted with norovirus GI.4 from contaminated groundwater were linked to the acute gastroenteritis outbreaks. Therefore, kimchi manufacturers in South Korea should apply chlorine disinfection when using groundwater. Moreover, more stringent sanitation requirements and strict regulations for food companies are recommended.

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