Nashik:
More than 100 students of a campus having several medical colleges in Maharashtra’s Nashik suffered food poisoning and some 55 of them continue to be in the hospital while others were discharged post-treatment, an official said on Thursday.
The students from SMBT Institute of Medical Sciences and Research Centre in Dharmagaon in the district’s Igatpuri taluka complained of nausea and stomach upset on Wednesday, he said.
Posted in Uncategorized
The Singapore Food Agency (SFA) has lifted the suspension of Rasel Catering Singapore Pte Ltd located at 253 Pandan Loop Singapore 128432 today. As the licensee has implemented the required measures as stipulated by SFA, operations can be resumed.
The Ministry of Health (MOH) and SFA received reports of gastroenteritis involving 345 persons after consuming food prepared by Rasel Catering Singapore Pte Ltd between 8 and 16 November 2022. None were hospitalised. To protect consumers from further public health risks, the food business operations of Rasel Catering Singapore Pte Ltd was suspended by SFA from 18 November to 29 December 2022.
Posted in food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Uncategorized
ROCHESTER, NY – Wegmans Food Markets, Inc. is issuing a voluntarily recall on its products containing micro greens, sweet pea leaves, and cat grass because they have the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.
The affected products were sold at various Wegmans stores in NY, PA, MA, NJ, VA, MD & NC. A full list of potentially affected items can be found on the recall page of Wegmans.comExternal Link Disclaimer and are highlighted below.
| Product | Size | UPC | Dates |
|---|---|---|---|
| Wegmans Organic Farm & Orchard Micro Greens | 1.75 oz | UPC 77890-25036 | Use by dates: 12/17/22 and 12/24/22 |
| Wegmans Organic Baby Kale & Baby Spinach with Sweet Pea Leaves | 5 oz | UPC 77890-52377 | Use by date: 12/20/22 |
| Wegmans Organic Farm & Orchard Cat Grass | 1 EA | UPC 77890-50938 | Sold since: 10/25/22 |
We are voluntarily recalling these products because some of the soil they were grown in, supplied to Wegmans Organic Farm by bio365 of Ithaca, New York, tested positive for Salmonella by the supplier. This is out of an abundance of caution. No illnesses have been associated with this recall.
Wegmans is placing automated phone calls to alert customers who purchased these products using Shoppers Club cards.
Customers should return these products to the service desk for a full refund. Those with questions may contact Wegmans Food Markets 1-855-934-3663 Monday through Friday from 8:00 a.m. – 7:00 p.m. or Saturday and Sunday from 8:00 a.m. – 5:00 p.m. Please note that due to the holiday our Customer Care Center will close at 4:30 pm on 12/24/22 and reopen at 8:00 am on 12/26/22.
Posted in FDA, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Salmonella, Uncategorized
Researchers at McMaster University have developed a new, highly effective tool to mitigate bacterial contamination of foods, including pathogens displaying antimicrobial resistance (AMR). The technology involves the application of bacteriophages (phages)—benign viruses that eat bacteria—to goods in the form of microgels.
Phages are natural predators to bacteria, and because phages attack bacteria in a highly targeted manner, they can be used in food and agriculture without disturbing the balance of microbial communities. Phage products have been approved by the US Food and Drug Administration (FDA) for controlling dangerous bacterial contaminants such as Escherichia coli in food products. Though they do not affect the taste, texture, and nutritional quality of foods, phages are not widely used by industry due to challenges with delivery and stability of phage products.
Posted in antimicrobial resistance, Bacteriophage, Decontamination Microbial, E.coli, FDA, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Uncategorized
| Lot | Date | |
|---|---|---|
| 284 | Use-by date between 08/12/2022 and 24/12/2022 | |
| 300 | Use-by date between 14/12/2022 and 10/01/2023 | |
| 312 | Use-by date between 08/01/2023 and 18/01/2023 | |
| 319 | Use-by date between 11/01/2023 and 19/01/2023 | |
| 328 | Use-by date between 01/14/2023 and 01/19/2023 | |
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Listeria, Listeria monocytogenes, Uncategorized
Clostridium perfringens bacteria are one of the most common causes of food poisoning. CDC estimates that the bacterium causes nearly 1 million foodborne illnesses in the United States every year.
C. perfringens makes spores, which are inactive forms of the bacterium that help it survive heat, dryness, and other environmental conditions. Under certain conditions, such as when food is kept at an unsafe temperature (between 40°F and 140°F), C. perfringens spores can transform into active bacteria, which multiply in the food. After someone eats food containing C. perfringens, it can produce a toxin (poison) that causes diarrhea.
Foods cooked in large batches and held at unsafe temperatures are typically involved in outbreaks of C. perfringens food poisoning. Specific foods commonly linked to C. perfringens food poisoning include
Outbreaks of C. perfringens food poisoning tend to happen in settings where large groups of people are served and keeping food at proper temperatures may be difficult—for example, hospitals, school cafeterias, prisons, nursing homes, and large events with catered food.
Most of these outbreaks happen in November and December. Many of them have been linked to popular holiday foods, such as turkey and roast beef.
Posted in Clostridium, Clostridium perfringens, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Uncategorized
| GTIN | Batch | Date |
|---|---|---|
| 3560071014513 | 1127870 | Use-by date 02/01/2023 |
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Listeria, Listeria monocytogenes, Uncategorized
December 17, 2022
There are a range of symptoms for listeriosis. Depending on the severity of the illness, symptoms may last from days to several weeks. Mild symptoms may include a fever, muscle aches, nausea, vomiting, and diarrhea. If the more severe form of listeriosis develops, symptoms may include headache, stiff neck, confusion, loss of balance, and convulsions. For the very young, the elderly, and the immune-compromised listeriosis can result in death.
People infected with L. monocytogenes may start to see symptoms in a few hours or as long as two to three days after eating contaminated food. More severe forms of listeriosis may take anywhere from three days to three months to develop.
Listeriosis can be particularly dangerous for pregnant women and their newborn babies, leading to serious complications with their pregnancy, including miscarriage and stillbirth. Babies born with a listeriosis infection may develop severe health complications that require immediate medical attention, lead to lifelong health problems, or result in death. Women who suspect they have symptoms of listeriosis (muscles aches, nausea, stiffness in neck, headaches, etc.) should seek medical care immediately and tell their health provider what they ate. Learn more about People at Risk of Foodborne Illness.
Due to the range in severity of illness, people should consult their health care provider if they suspect that they have developed symptoms that resemble a(n) L. monocytogenes infection.
Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Uncategorized
dm drogerie markt is recalling the item “dmBio pepper black, whole grains,
70 g” for reasons of preventive consumer protection. Goods with a best before date of 09/2025 and 11/2025 are affected .
Reason for the recall: It cannot be ruled out that salmonella may occur in the article mentioned above. This was determined during internal controls. Eating foods contaminated with salmonella can cause diarrhea, abdominal pain, and occasionally vomiting and a slight fever. The symptoms usually go away on their own after a few days. A doctor should be consulted if symptoms are severe or persistent.
Other products in the dmBio range are not affected. The best before date (MHD) is easy to see on the back of the packaging.
Customers are asked not to consume the product with the above-mentioned BBD and to return it to the dm branches unopened or already opened. The purchase price will of course be refunded – even without presenting the receipt.
If you have any questions, the dm customer service is available: 0800 – 365 86 33 (free of charge) Mon – Fri 07:30 – 17:30 or kundenservice@dm.at
Posted in food contamination, food handler, Food Hazard, Food Hygiene, 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 Safety Management, Food Testing, Salmonella, Salmonella in Black Pepper, Uncategorized
| GTIN | Batch | Date |
|---|---|---|
| 3233970680133 | 22344 | Use-by date 07/12/2022 |
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Listeria, Listeria monocytogenes, Uncategorized
FoodWorld 