Category Archives: Uncategorized

Sweden – Salmonella (Sweden, August-October 2021)

Folkhalsomyndigheten

From the end of August to October, 52 people from 14 regions with the same strain of Salmonella Coeln fell ill. The cases were aged 0-85 years (median 35 years) and about as many were women (n = 27) as men (n = 25). No new cases have fallen ill or been sampled with the outbreak strain since 26 October and the outbreak is now judged to be over. The outbreak has been investigated in collaboration between the affected infection control units and municipalities as well as the county administrative board, the National Food Administration and the Swedish Public Health Agency.

The Swedish Public Health Agency has conducted a so-called case-case study based on surveys collected by the regional infection control units, where those who fell ill with salmonella answered questions about what they had eaten during the week before the illness. In the study, where responses from outbreak cases were compared to responses from salmonella cases that did not belong to the outbreak, it was found that there was a statistically significant relationship between disease with the outbreak strain and consumption of sprouts. A suspected link to sprouts had also been identified during a local investigation in one of the regions.

Based on when the outbreak cases have fallen ill and where sprouts have been consumed, it is believed that a suspected contaminated batch was delivered to grocery stores, wholesalers and commercial kitchens at the end of August. Sampling and analysis of remaining sprouts in cases of disease, as well as extensive sampling and analysis at the production stage have not shown salmonella.

The results of the epidemiological investigation show that fresh sprouts delivered at the end of August were the most probable source of the outbreak, but this has not been confirmed by microbiological analyzes.

Figure 2021-11-18. Number of outbreaks per day for morbidity f with Salmonella Coeln (n = 52), 2021-11-18. For cases marked in purple, information on the date of illness is missing and instead the sampling date has been specified.

The bar chart shows that close to 90% of cases fell ill or were sampled from the end of August to mid-September.

2021-09-24

As of August 28, 31 people have been confirmed infected with Salmonella Coeln. Whole genome sequencing (analysis of the bacterium’s genome) has shown that the disease cases carry the same strain of Salmonella Coeln and are thus suspected of having been infected by a common source of infection. The cases, which are aged 0-85 years (median = 28 years), are resident in twelve different regions in Sweden and 18 (58 percent) of the patients are men. Affected infection control units, municipalities and County Administrative Boards, together with the National Food Administration and the Swedish Public Health Agency, are investigating the outbreak to identify the source of infection that is suspected to be a food with a wide distribution in Sweden.

Figure 2021-09-24. Disease curve for outbreak cases with Salmonella Coeln (n = 31), 2021-09-24. For cases marked in purple, information on the date of illness is missing and instead the sampling date has been specified.

The bar graph shows that 0-6 people fell ill or were sampled per day between 28 August and 14 September

Italy – Infused Herbs; 40 gr bag and 15 18 gr filters, 40 gr jar and 20 24 gr filters, Box 15 – Salmonella

Salute

Brand : ERBA LOGICA

Name : Infused Lightness; 40 gr bag and 15 18 gr filters, 40 gr jar and 20 24 gr filters, Box 15

Reason for reporting : Recall due to microbiological risk

Publication date : November 19, 2021

Click to access C_17_PubblicazioneRichiami_1589_azione_itemAzione0_files_itemFiles0_fileAzione.pdf

RASFF Alerts – Salmonella – Polish Chicken Products – Black Pepper – Minced Meat -Salted Chicken Breasts –

RASFF

Salmonella Newport in poultry carcasses, elements of poultry meat, poultry offal from Poland in Bulgaria, Czech Republic, Latvia and Romania

RASFF

Salmonella enterica ser. Enteritidis (in 1 out of 5 samples /25g) and Salmonella enterica ser. Infantis (in 2 out of 5 samples /25g) in chilled chicken meat from Poland in Italy and the Czech Republic

RASFF

Salmonella enterica ser. Enteritidis (present /10g) in frozen chicken tulips from Poland in France

RASFF

Prezenta Salmonella enteritidis in pipote pui congelate din Polonia // Salmonella enteritidis in frozen chicken gizzards from Poland in Romania

RASFF

S.typhimurium in turkey meat from Poland in Italy

RASFF

Salmonella in black pepper from Brazil in Spain

RASFF

Salmonella in frozen salted chicken half breasts from Brazil in the Netherlands

RASFF

Salmonella Enteritidis in chicken neck skin samples from Poland in Poland and Ghana

RASFF

Salmonella enterica ser. Enteritidis in chilled chicken meat from Poland in Hungary, Czech Republic and Latvia

RASFF

Salmonella enteritidis in pipote pui origine Polonia/// salmonella enteritidis in frozen chicken meat from Poland in Romania

RASFF

Salmonella spp., Listeria and labelling deficiencies in minced meat from Bulgaria in Germany

RASFF

Presence of Salmonella Newport in frozen chicken meat from Netherlands origin Poland in Italy, Spain

 

 

 

USA – Biotechnology center finds outbreak strain of Salmonella in 155 cases linked to seafood

Food Safety News

According to the The National Center for Biotechnology Information there are 155 cases now identified as part of a Salmonella Thompson outbreak traced to seafood from a Denver company.

The center has identified the outbreak strain in 155 patient samples. According to the most recent report on Oct. 8 from the CDC there were 102 people spread across 14 states who had been infected. The vast majority of patients at that time lived in the Denver area.

The National Center for Biotechnology Information is also reporting that 13 outbreak isolates have been found in products.

USA – Oregon Lox Company Recalls Wild Cold Smoked Keta Salmon Lox Because of Possible Health Risk – Listeria monocytogenes

FDA


Company Announcement

November 11, 2021, Oregon Lox Company of Eugene, Oregon is issuing a voluntary recall of various brands of Wild Cold Smoked Keta Salmon Lox, specific lot number 22821, because it has the potential to be contaminated with Listeria rnonocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea , abdominal pain and diarrhea, listeria infection can cause miscarriages and stillbirths among pregnant women.

The affected Wild Cold Smoked Keta Salmon product was distributed in Alaska, California, Oregon, and Washington through dis tributors. Product was shipped frozen on common carriers.

The affected Wild Cold Smoked Keta Salmon is packaged in plastic vacuum sealed packages and sold in various brands, sizes, and weights (see attached labels) . The recalled products brands and lot number are indicated in the table below:

Batch Lot
(indicated on label back of product)
Product Description
(indicated on label)
22821 Aqua Nova Sliced Nova Lox 3oz package
22821 Aqua Nova Sliced Nova Lox 1lb pack
22821 Aqua Nova Premium Oregon Nova Lox (Sliced)
22821 North Coast Traditional Nova Lox
22821 North Coast Smoked Salmon Trim 3lb
22821 Aqua Nova Premium Oregon Nova Lox (UnSliced)
22821 Tony’s Smoked Salmon Lox 8oz pack

No illnesses have been reported to date in connection with this product.

The recall was the result of a routine sampling by the Washington State Department of Agriculture. This recall is being made with the knowledge of the U.S. Food and Drug Administration and the Oregon Department of Agriculture.

Consumers who have purchased the recalled product are urged to dispose or return the product to the place of purchase for a full refund. Consumers with questions may contact the company at 800-233-1850, Monday through Friday, 9AM to 4PM PST.


Company Contact Information

Consumers:
Oregon Lox Company
 800-233-1850

Product Photos

Australia – Health warning over oysters after spike in food poisoning cases – Vibrio parahaemolyticus

9News

Food Illness

A warning has been issued over a popular seafood dish after a dramatic increase in cases of food poisoning.
Food Safety bosses in South Australia say they have seen a spike in cases of a gastro infection linked to shellfish after people ate raw oysters.
SA Health’s acting director of Food and Controlled Drugs Branch, Joanne Cammans, said there have been 36 cases of Vibrio parahaemolyticus infections linked to eating raw oysters since September.

Research – Agronomic Factors Influencing the Scale of Fusarium Mycotoxin Contamination of Oats

MDPI

CDC Fusarium

Seven agronomic factors (crop season, farming system, harvest date, moisture, county, oat variety, and previous crop) were recorded for 202 oat crops grown across Ireland, and samples were analysed by LC-MS/MS for four major Fusarium mycotoxins: deoxynivalenol (DON), zearalenone (ZEN), T-2 toxin and HT-2 toxin. Type A trichothecenes were present in 62% of crops, with 7.4% exceeding European regulatory limits. DON (6.4%) and ZEN (9.9%) occurrences were relatively infrequent, though one and three samples were measured over their set limits, respectively. Overall, the type of farming system and the previous crop were the main factors identified as significantly influencing mycotoxin prevalence or concentration. Particularly, the adherence to an organic farming system and growing oats after a previous crop of grass were found to decrease contamination by type A trichothecenes. These are important findings and may provide valuable insights for many other types of cereal crops as Europe moves towards a much greater organic-based food system.

Canada – AlBurj brand Tahina and Halawa recalled due to Salmonella

CFIA

Summary

Product
Tahina and halawa
Issue
Food » Microbial Contamination » Salmonella
What to do

Do not consume, use, sell, serve, or distribute the recalled products

Affected products

Brand Product Size UPC Codes
AlBurj (Arabic characters only) Tahina 800 g 6 217000 020646 All codes up to and including:
P: 06/2021
AlBurj Tahina 18 kg 6 217000 020646 All codes up to and including:
P: 06/2021
AlBurj (Arabic characters only) Halawa Original (Arabic characters only) 800 g 6 217000 020172 All codes up to and including:
P: 06/2021
AlBurj (Arabic characters only) Halawa Pistachio Extra (Arabic characters only) 800 g 6 217000 020677 All codes up to and including:
P: 06/2021
AlBurj (Arabic characters only) Halawa Pistachio (Arabic characters only) 800 g 6 217000 020486 All codes up to and including:
P: 06/2021

Issue

Jabbour Export/Import Ltd. is recalling AlBurj brand Tahina and Halawa from the marketplace due to possible Salmonella contamination.

The recalled products have been sold in Alberta.

What you should do

  • If you think you became sick from consuming a recalled product, call your doctor
  • Check to see if you have the recalled products in your home or establishment
  • Do not consume the recalled products
  • Do not serve, use, sell, or distribute the recalled products
  • Recalled products should be thrown out or returned to the location where they were purchased

Research – Research expands ability to detect, kill harmful biofilms

Food Safety News

Food safety practices evolve as new technology and knowledge of the pathogens that spread foodborne illnesses becomes available.

In recent years, researchers have increasingly focused efforts on biofilm and its ability to thrive in nature and in food production and processing facilities. Biofilm is formed by a pathogen — or more often, a mixture of different pathogens — that builds a protective layer using extracellular polymeric substances (EPS).

A majority of foodborne illnesses can be traced to pathogens housed in biofilms, according to food safety research. Academics and food trade associations have stepped up efforts in recent years to learn more about biofilm, which naturally fights efforts to sanitize food contact surfaces in processing and manufacturing facilities.

Recent studies have looked at products and practices to eradicate or control biofilms in different segments of the food industry, from produce to meat processing and poultry farms.

Research – Vital Surveillances: Characteristics of Settings and Etiologic Agents of Foodborne Disease Outbreaks — China, 2020

China CDC

  • Abstract

    IntroductionFoodborne diseases are a growing public health problem and have caused a large burden of disease in China. This study analyzed epidemiological characteristics of foodborne diseases in China in 2020 to provide a scientific basis for prevention and control measures.

    MethodsData were collected from 30 of 31 provincial-level administrative divisions (PLADs) in the mainland of China, excluding Xizang (Tibet) Autonomous Region, via the National Foodborne Disease Outbreaks Surveillance System. The number and proportion of outbreaks, illnesses, hospitalizations, deaths by setting, pathogen-food category pairs and etiology were calculated.

    ResultsIn 2020, 7,073 foodborne disease outbreaks were reported, resulting in 37,454 illnesses and 143 deaths. Among the identified pathogens, microbial pathogens were the most common confirmed etiology, accounting for 41.7% of illnesses. Poisonous mushrooms caused the largest proportion of outbreaks (58.0%) and deaths (57.6%). For venues where foodborne disease outbreaks occur, household had the highest number of outbreaks (4,140) and deaths (128), and catering service locations caused the largest proportion of illnesses (59.9%). Outbreaks occurring between June and September accounted for 62.8% of total outbreaks.

    ConclusionsFoodborne disease outbreaks mainly occurred in households. Microbial pathogens remained the top cause of outbreak-associated illnesses. Poisonous mushrooms were ranked the top cause of deaths in private homes in China. The supervision and management of food safety and health education should be strengthened to reduce the burden of foodborne diseases. Publicity should be increased to reduce the incidence of mushroom poisonings in families, and supervision and management of food should be strengthened to reduce microbial contamination.