Dehradun: More than 100 people fell sick after consuming food at a feast in Basantipur area of Udham Singh Nagar district. Majority of the sick locals were admitted to a Gadarpur-based community health centre on Friday. Food poisoning is suspected.
A Salmonella outbreak linked to horse meat from Romania sickened 25 people in France this past year, according to a new report.
Eleven cases were men and 14 were women. They ranged from 2 to 90 years of age and the median was 68 years old.
In September 2019, the regional unit of Santé Publique France in the Hauts-de-France region was alerted to a spike in Salmonella Bovismorbificans notifications in Nord and Pas-de-Calais during the first two weeks of August, found by the National Reference Center for E. coli, Salmonella and Shigella at Institut Pasteur.
The 25 salmonellosis cases, belonging to the same genomic cluster, were identified between Aug. 4 and 26, 2019. Nine people needed hospital treatment and two had severe complications but none died.
Posted in food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, outbreak, Salmonella, Uncategorized
The Greater Accra Poultry Farmers Association (GAPFA) has condemned the importation of salmonella infested gizzard onto the Ghanaian market.
The GAPFA has since 2019, been advocating and campaigning for local poultry consumption, calling on government to assist and empower local poultry farmers to thrive.
The association has as well been strongly appealing to government for a regulated quota system to limit the almost 80 per cent of poultry products imported into Ghana annually.
GAPFA maintains that a well-structured quota system with market availability will encourage local poultry producers to fill the gap and produce enough to feed all citizens.
A possible food poisoning outbreak at a Jimmy John’s restaurant at 3822 Laclede Avenue in St. Louis, Missouri may have sickened “multiple” students who attend St. Louis University. The University News, the newspaper for that campus, published this information on February 20, 2020.
The article states that multiple students got sick “shortly after eating at the sandwich shop, some even being hospitalized.” It seems that these illnesses happened in mid to late January 2020. The students attended a campus retreat for an SLU organization and that retreat was catered by Jimmy John’s.
More than a dozen students were sickened after attending that retreat and eating the food provided by Jimmy John’s. They suffered from weakness and vomiting. The paper claims that the restaurant was shut down about a week after the illnesses occurred. There is no information about this closure on the City of St. Louis Health Department web site.
Silani Sweet Cheese Ltd. is recalling Silani Mozzarella Ball for possible generic E. coli contamination. That means this E. coli does not necessarily cause human illness, but it is an indicator of contamination with fecal matter. Generic E. coli is found in the intestines of animals.
The recalled product was sold nationally in Canada at the retail level. This is a Class 2 classification recall, which means “in which the use of, or exposure to, a violative product may cause temporary adverse health consequences or where the probability of serious adverse health consequences is remote.”
The recalled product is Silani Mozzarella Ball, sold in 260 gram packages. The UPC number on the product is 0 65052 51369 4, and the code on the product is Best Before: 2021.01.08.
About 50 students of Kasturba Gandhi Balika Vidyalaya (KGBV) after having dinner late on Thursday. Sources said that before going to bed, many students complained of stomach ache and vomiting sensation.
Ottawa, February 22, 2020 – Sawmill Bay Shellfish Co. Ltd. is recalling certain Sawmill Bay Shellfish brand Pacific Aquacultured Oysters from the marketplace due to norovirus. Consumers should not consume and distributors, retailers and food service establishments such as hotels, restaurants, cafeterias, hospitals and nursing homes should not sell or use the recalled product described below.
| Brand | Product | Size | UPC | Codes | Additional Information |
|---|---|---|---|---|---|
| Sawmill Bay Shellfish | Pacific Aquacultured Oysters | By the dozen | None | Lots: 453 and 454 | Sold only to hotels, restaurants and institutions |
| None | Pacific Aquacultured Oysters | Variable count | None | None – All units sold from February 12 to 19, 2020, inclusive | Sold at Codfather’s Seafood Market, Kelowna BC |
If you think you became sick from consuming a recalled product, call your doctor.
Check to see if you have the recalled product in your home. Recalled products should be thrown out or returned to the store where they were purchased.
People with norovirus illness usually develop symptoms of gastroenteritis within 24 to 48 hours, but symptoms can start as early as 12 hours after exposure. The illness often begins suddenly. Even after having the illness, you can still become re-infected by norovirus. The main symptoms of norovirus illness are diarrhea, vomiting (children usually experience more vomiting than adults), nausea and stomach cramps. Other symptoms may include low-grade fever, headache, chills, muscle aches and fatigue (a general sense of tiredness). Most people feel better within one or two days, with symptoms resolving on their own, and experience no long-term health effects. As with any illness causing diarrhea or vomiting, people who are ill should drink plenty of liquids to replace lost body fluids and prevent dehydration. In severe cases, patients may need to be hospitalized and given fluids intravenously.
This recall was triggered by findings by the Canadian Food Inspection Agency (CFIA) during its investigation into a foodborne illness outbreak. The CFIA is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.
The CFIA is verifying that industry is removing the recalled product from the marketplace.
There have been reported illnesses associated with the consumption of this product.
Ottawa, February 21, 2020 – Fresh Sprout International is recalling Fresh Sprouts brand Fresh Bean Sprouts from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled product described below.
| Brand | Product | Size | UPC | Codes |
|---|---|---|---|---|
| Fresh Sprouts | Fresh Bean Sprouts | 454 g | 8 27468 00100 0 | 20/FEB/28 |
If you think you became sick from consuming a recalled product, call your doctor.
Check to see if you have the recalled product 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.
This recall was triggered by test results. The Canadian Food Inspection Agency (CFIA) is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.
The CFIA is verifying that industry is removing the recalled product from the marketplace.
There have been no reported illnesses associated with the consumption of this product.
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Human milk spoils due to bacterial, yeast, or mold contamination. Current domestic methods of assessing milk spoilage are subjective or rely on time and temperature‐based guidelines. A key unmet food safety need remains the objective assessment of human milk spoilage. Experiments were conducted using a simplified human milk spoilage model based on goat’s milk as a human milk surrogate, spiked with a single bacterial strain (Staphylococcus epidermidis), in which pH and carbon dioxide (CO2) concentration were measured along with bacteria count over 160 hr. Bacteria count correlated highly with CO2 but not with pH. A 0.21% CO2 concentration threshold could be defined for milk spoilage (correlating to a bacteria count threshold of 105 CFU/ml), with sensitivity and specificity above 84%. These findings suggest that CO2 measurement is a promising method to detect S. epidermidis growth in milk which merits further investigation for the objective and quantitative assessment of milk spoilage.
Assessing the contribution made by the food chain to the burden of UK-acquired norovirus infection.
The five-year Norovirus Attribution Study (NoVAS) launched in 2014 and was funded by the FSA at the cost of £2.5 million, in an effort to improve our understanding of the contribution food makes to the transmission of norovirus in the UK – as opposed to person-to-person – and how that might impact on overall rates of illness related to food.
A team of researchers from across the UK, led by Professor Sarah O’Brien, conducted for the first time a series of retail surveys in oysters, lettuce and raspberries (selected based on existing evidence which identified them as the most significant risk), as well as samples from catering and takeaway preparation areas.
These tests were combined with existing data on outbreaks to feed a new predictive model for the prevalence of foodborne norovirus.
Posted in 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 Safety, Food Testing, Food Virus, Norovirus, Research, Uncategorized, Virus
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