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France -Collective food-borne infections suspected of being linked to the consumption of raw shellfish, epidemiological report as of January 8, 2020

Posted on January 13, 2020 by | Leave a comment

Sante Publique France

Cases of TIAC suspected of being linked to the consumption of raw shellfish in mainland France have been reported since December 2019.

A collective food poisoning (TIAC) ​​is defined by the appearance of at least 2 cases of illness with a similar symptomatology, generally gastrointestinal, the cause of which can be related to the same food or meal. Any person (doctor, manager of collective catering establishments, consumer, etc.) who is aware of an episode that may be a TIAC, must declare this suspicion of TIAC to the administration (Regional Health Agency (ARS) and / or the Departmental Directorate (for social cohesion) and for the protection of populations (DD (CS) PP). This declaration involves local information from the other structure (ARS or DD (CS) PP).

Since the beginning of December 2019, 179 compulsory declarations (DO) of collective food poisoning (TIAC) ​​suspected of being linked to the consumption of raw shellfish, mainly oysters, have been sent to Santé publique France. The reports come from the majority of regions in mainland France (see Figure 1).

Figure 1 – Number of TIAC suspected of being linked to the consumption of raw shellfish, by reporting region. Metropolitan France, December 1, 2019 – January 8, 2020.
Figure 1 - Number of TIAC suspected of being linked to the consumption of raw shellfish, by reporting region. Metropolitan France, December 1, 2019 - January 8, 2020.

The vast majority (138/179, 77%) of these TIAC occurred from December 23 (Figures 2 and 3). A peak of patients is observed around December 25-27 (Figure 2). The offending meals are grouped around December 24-25 (Figure 3).

A total of 1,033 people were sick, of whom 21 (2%) were hospitalized. Most of them are people over the age of 15. Of the 595 patients with age information, 19 (3.1%) were children under the age of 15. The symptoms, mainly diarrhea and vomiting, as well as the incubation times, are compatible with infections with norovirus or other enteric viruses. Stool tests performed to date by the National Reference Center for Gastroenteritis Viruses have confirmed the presence of norovirus and other enteric viruses.

Figure 2 – Number of TIAC suspected of being linked to the consumption of raw shellfish by date of first signs of patients (information available for 125/179 TIAC). December 1, 2019 – January 8, 2020.
Figure 2 - Number of TIAC suspected of being linked to the consumption of raw shellfish by date of first signs of patients (information available for 125/179 TIAC). December 1, 2019 - January 8, 2020.
Figure 3 – Number of TIAC suspected of being linked to the consumption of raw shellfish by date of the offending meal (information available for 176/179 TIAC). December 1, 2019 – January 8, 2020.
Figure 3 - Number of TIAC suspected of being linked to the consumption of raw shellfish by date of the offending meal (information available for 176/179 TIAC). December 1, 2019 - January 8, 2020.

The number of TIAC suspected of being linked to the consumption of raw shellfish is significantly higher than in previous years. Each year between 25 and 120 TIAC suspected of being linked to the consumption of shellfish are reported to Public Health France, of which between 4 and 30 occurred during the December-January periods.

Following reports from TIAC suspected of being linked to the consumption of raw shellfish, the Directorate General for Food (DGAL) in conjunction with the Departmental Directorates in charge of protecting populations (DD (CS) PP) is carrying out an investigation traceability in order to trace back to the production area for suspected shellfish and confirmation analyzes are carried out on the areas concerned. To date, several areas have been closed due to contamination by noroviruses. Zone closings can be viewed on this site:
http://www.atlas-sanitaire-coquillages.fr/ (“Statutes” section)

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Posted in food bourne outbreak, food contamination, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Food Virus, foodborne outbreak, foodbourne outbreak, Norovirus, outbreak, Uncategorized, Virus

USA – Seven Seattle Evergreen Restaurants Associated with E. coli Outbreak

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Food Poisoning Bulletin 

There are now seven Seattle Evergreen Restaurants associated with an E. coli O157:H7 outbreak that has sickened 15 people, an increase of two more patients since the last update posted in December 2019. The outbreak appears to be over, according to the Seattle King County Health Department, but the investigation is ongoing. Three people were hospitalized because they were so sick.

The seven Seattle Evergreen restaurants named by the health department include Evergreen locations at:

  • Pioneer Square (106 1st Avenue S, Seattle)
  • University District (4609 Village Ter NE, Seattle)
  • Downtown (823 3rd Avenue, Seattle)
  • Chinatown-International District (504 5th Ave South, Seattle)
  • Sammamish Highlands (600 228th Avenue NE, Sammamish)
  • Seattle-Tacoma International Airport (17801 International Blvd, Seattle)
  • 2nd and Pike Street (1430 2nd Ave, Seattle)

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Posted in E.coli O157, E.coli O157:H7, 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, Food Toxin, STEC, STEC E.coli, Uncategorized

Cruise Ship – Norovirus – What you need to know.

Posted on January 13, 2020 by | Leave a comment

Cruise Critic

With cruise ship “outbreaks” regularly appearing in the news, awareness of Norovirus — an extremely common and highly contagious virus that causes gastroenteritis — has been significantly raised.
But before you reconsider that long-awaited cruise vacation because of gloom-and-doom reports on television and in your daily paper, know these facts:

  • Norovirus is not a “cruise ship” virus, nor does it limit itself to sea-going vessels.
  • Norovirus spreads swiftly wherever there are many people in a small area, including nursing homes, restaurants, hotels, dormitories … and cruise ships.
  • The common cold is the only illness more common, and the Centers for Disease Control and Prevention in Atlanta estimates that there are more than 20 million cases of Norovirus annually.
  • Norovirus is associated with cruise travel simply because health officials are required to track illnesses on ships (and are not at hotels and resorts); therefore, outbreaks are found and reported more quickly at sea than on land.

Here’s everything you need to know about Norovirus — and how to avoid getting sick on your next cruise vacation. See the link above.

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Posted in food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Safety, Food Testing, Food Virus, Norovirus, Uncategorized, Virus

Singapore -SFA recalls live mussels from France due to presence of Norovirus

Posted on January 13, 2020 by | Leave a comment

CNA

 

SINGAPORE: The Singapore Food Agency (SFA) said on Saturday (Jan 11) that it has directed food specialist Classic Fine Foods to recall the Bouchot live mussels from France.

In a media release, SFA said that the European Commission Rapid Alert System for Food and Feed has issued a recall for the live mussels from Baie Du Mont-Saint-Michel Aop in France “due to the presence of a norovirus”.

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Posted in food contamination, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Toxin, Food Virus, Norovirus, Uncategorized

Research-Nisin-Based Organic Acid Inactivation of Salmonella on Grape Tomatoes: Efficacy of Treatment with Bioluminescence ATP Assay

Posted on January 12, 2020 by | Leave a comment

Journal of Food Protection

ABSTRACT

The antimicrobial activity of a new nisin-based organic acid sanitizer (NOAS), developed in our laboratory, was tested against viable aerobic mesophilic bacteria and Salmonella populations inoculated on produce surfaces. The activity of NOAS was compared with 200 ppm of chlorinated wash water and a bioluminescence ATP technique to determine the efficacy of treatments compared with plate count methods. The activity of the 10% final concentration of NOAS against viable populations of 109 CFU/mL Salmonella in phosphate-buffered saline (PBS), sterile deionized distilled water, and buffered peptone water was tested in vitro and on grape tomatoes inoculated with Salmonella at 2.5 log CFU/g. A similar batch of inoculated tomatoes were treated with 200 ppm of total available chlorinated water. All treatments for inactivation of viable Salmonella in vitro was tested up to 30 min and 5 min for the attached populations on tomatoes. Inactivation of viable Salmonella at 109 log CFU/mL by 10% the NOAS solution averaged >107 log CFU/mL in PBS, sterile deionized distilled water, and buffered peptone water. Similarly, Salmonella bacteria inactivated on tomato surfaces by the NOAS solution was significantly (P < 0.05) greater than numbers on chlorinated washed tomatoes, and surviving bacterial populations on NOAS and chlorine-treated tomatoes were <1 and 4 CFU/g, respectively. A significant linear correlation coefficient (r2 = 0.99) between the bioluminescence ATP assay and aerobic plate counts of inoculated and untreated grape tomatoes were recorded but not with NOAS and chlorine-treated tomatoes, as bacterial populations were less than the minimum baseline for determination. Also, the results indicated that the NOAS solution is a better alternative antimicrobial wash solution than 200 ppm of chlorinated water.

HIGHLIGHTS

  • The antimicrobial activity of NOAS was compared with chlorinated water.

  • Salmonella bacteria were more susceptible to NOAS than chlorinated water.

  • Assay correlated with aerobic plate count of inoculated and untreated tomatoes, not treated ones.

  • NOAS is an excellent alternative antimicrobial wash solution compared with chlorinated wash water.

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Posted in Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Technology, microbial contamination, Microbiology, Nisin, Research, Salmonella, Technology, Uncategorized

Research – Inactivation of Murine Norovirus on Fruit and Vegetable Surfaces by Vapor Phase Hydrogen Peroxide

Posted on January 12, 2020 by | Leave a comment

Journal of Food Protection

ABSTRACT

Vapor phase hydrogen peroxide (H2O2) can be utilized to inactivate murine norovirus (MNV), a surrogate of human norovirus, on surface areas. However, vapor phase H2O2 inactivation of virus on fruits and vegetables has not been characterized. In this study, MNV was used to determine whether vaporized H2O2 inactivates virus on surfaces of various fruits and vegetables (apples, blueberries, cucumbers, and strawberries). The effect of vapor phase H2O2 decontamination was investigated with two application systems. Plaque assays were performed after virus recovery from untreated and treated fresh produce to compare the quantity of infective MNV. The Mann-Whitney U test was applied to the test results to evaluate the virus titer reductions of treated food samples, with significance set at P ≤ 0.05. The infective MNV populations were significantly reduced on smooth surfaces by 4.3 log PFU (apples, P < 0.00001) and 4 log PFU or below the detection limit (blueberries, P = 0.0074) by treatment with vapor phase H2O2 (60 min, maximum of 214 ppm of H2O2). Similar treatments of artificially contaminated cucumbers resulted in a virus titer reduction of 1.9 log PFU. Treatment of inoculated strawberries resulted in 0.1- and 2.8-log reductions of MNV. However, MNV reduction rates on cucumbers (P = 0.3809) and strawberries (P = 0,7414) were not significant. Triangle tests and color measurements of untreated and treated apples, cucumbers, blueberries, and strawberries revealed no differences in color and consistency after H2O2 treatment. No increase of the H2O2 concentration in treated fruits and vegetables compared with untreated produce was observed. This study reveals for the first time the conditions under which vapor phase H2O2 inactivates MNV on selected fresh fruit and vegetable surfaces.

HIGHLIGHTS

  • Produce was treated with vapor phase H2O2 for 60 min (maximum of 260 ppm of H2O2).

  • A 4-log reduction in MNV was achieved by H2O2 treatment on apples and blueberries.

  • Reductions of MNV on treated strawberries and cucumbers were not significant.

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Posted in Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Technology, Food Virus, microbial contamination, Microbiology, Norovirus, Research, Technology, Uncategorized, Virus

Research- Survival Evaluation of Salmonella and Listeria monocytogenes on Selective and Nonselective Media in Ground Chicken Meat Subjected to High Hydrostatic Pressure and Carvacrol

Posted on January 11, 2020 by | Leave a comment

Journal of Food Protection

ABSTRACT

High pressure processing (HPP) and treatment with the essential oil extract carvacrol had synergistic inactivation effects on Salmonella and Listeria monocytogenes in fresh ground chicken meat. Seven days after HPP treatment at 350 MPa for 10 min, Salmonella treated with 0.75% carvacrol was reduced to below the detection limit (1 log CFU/g) at 4°C and was reduced by ca. 6 log CFU at 10°C. L. monocytogenes was more sensitive to these imposed stressors, remaining below the detection limit during storage at both 4 and 10°C after HPP treatment at 350 MPa for 10 min following treatment with 0.45% carvacrol. However, pressure-injured bacterial cells may recover and lead to an overestimation of process lethality when a selective medium is used without proper justification. For HPP-stressed Salmonella, a 1- to 2-log difference was found between viable counts on xylose lysine Tergitol 4 agar and aerobic plate counts, but no significant difference was found for HPP-stressed L. monocytogenes between polymyxin–acriflavine–lithium chloride–ceftazidime–esculin–mannitol (PALCAM) agar and aerobic plate counts. HPP-induced bacterial injury and its recovery have been investigated by comparing selective and nonselective agar plate counts; however, few investigations have addressed this issue in the presence of essential oil extracts, taking into account the effect of high pressure and natural antimicrobial compounds (e.g., carvacrol) on bacterial survival in various growth media. Use of selective media may overestimate the efficacy of bacterial inactivation in food processing evaluation and validation studies, and the effects of various media should be systematically investigated.

HIGHLIGHTS

  • HPP and carvacrol had synergistic pathogen inactivation effects in ground chicken meat.

  • HPP at 350 MPa for 10 min with 0.60% carvacrol treatment resulted in a >5-log pathogen reduction.

  • A 1- to 2-log difference was found for counts of HPP-treated Salmonella on two growth media.

  • Counts of HPP-treated L. monocytogenes were similar on selective and nonselective media.

  • Carvacrol suppressed the growth and recovery of the HPP-treated bacterial cells.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Technology, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Research, Salmonella, Technology, Uncategorized

Research -Inactivation of Bacillus cereus Spores on Stainless Steel by Combined Superheated Steam and UV-C Irradiation Treatment

Posted on January 11, 2020 by | Leave a comment

Journal of Food Protection

ABSTRACT

Bacillus cereus spore contamination on food contact surfaces is of great concern in the food industry. Thus, in the present study, superheated steam (SHS) was used alone or combined with UV-C irradiation for inactivation of B. cereus spores inoculated on stainless steel coupons. Temperatures higher than 250°C were needed to effectively inactivate B. cereus spores by SHS treatment alone, while a synergistic bactericidal effect resulted from the sequential treatment of SHS before or after UV-C irradiation. The increased dipicolinic acid ratio obtained by the combined treatment had a significant role in the synergistic bactericidal effect. Therefore, the combined treatment of SHS and UV-C could be used effectively to inactivate B. cereus on stainless steel. It is recommended to use hurdle technology with reduced energy consumption to ensure microbiological safety on food contact surfaces.

HIGHLIGHTS

  • Inactivation of Bacillus cereus spores on stainless steel was identified in this study.

  • Superheated steam (SHS) was applied solely or combined with UV-C irradiation.

  • A synergistic effect was observed by combination treatment for spore inactivation.

  • The dipicolinic acid (DPA) release level increased significantly by combination treatment.

  • The combination treatment can be applied to sanitize food processing equipment.

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Posted in Bacillus, Bacillus cereus, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Technology, microbial contamination, Microbiology, Research, Technology, Uncategorized

Information USA – What Are the Symptoms of Common Foodborne Pathogens?

Posted on January 10, 2020 by | Leave a comment

CDC

Burden of Foodborne Illness: Findings

CDC estimates that each year roughly 1 in 6 Americans (or 48 million people) gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases.

 

These estimates provide the most accurate estimates yet of which known foodborne pathogens (bacteria, viruses, and parasites) are causing the most illnesses in the United States, and how many foodborne illnesses are caused by unspecified agents. The estimates also show that much work remains to be done—specifically in focusing efforts on the top known pathogens and identifying the additional causes of foodborne illness and death.

CDC provides estimates for two major groups of foodborne illnesses

Known foodborne pathogens — 31 pathogens known to cause foodborne illness. Many of these pathogens are tracked by public health systems that track diseases and outbreaks. Read the report >

Unspecified agents — Agents with insufficient data to estimate agent-specific burden; known agents not yet identified as causing foodborne illness; microbes, chemicals, or other substances known to be in food whose ability to cause illness is unproven; and agents not yet identified. Because you can’t “track” what isn’t yet identified, estimates for this group of agents started with the health effects or symptoms that they are most likely to cause, such as acute gastroenteritis. Read the report >

Total number of foodborne illnesses each year

CDC estimated the number of illnesses, hospitalizations, and deaths caused by both known and unspecified agents. CDC then estimated what proportion of each were foodborne. The first table below provides estimates for domestically acquired foodborne illnesses, and the second table provides estimates for domestically acquired illnesses caused by all transmission routes (foodborne, waterborne, person-to-person contact, animal contact, environmental contamination, and others).

Estimated annual number of domestically acquired, foodborne illnesses, hospitalizations, and deaths due to 31 pathogens and the unspecified agents transmitted through food, United States
Foodborne agents Estimated annual number of illnesses Estimated annual number of hospitalizations Estimated annual number of deaths
Number (90% credible interval) % Number (90% credible interval) % Number (90% credible interval) %
31 known pathogens 9.4 million
(6.6–12.7 million)		 20 55,961
(39,534–75,741)		 44 1,351
(712–2,268)		 44
Unspecified agents 38.4 million
(19.8–61.2 million)		 80 71,878
(9,924–157,340)		 56 1,686
(369–3,338)		 56
Total 47.8 million
(28.7–71.1 million)		 100 127,839
(62,529–215,562)		 100 3,037
(1,492–4,983)		 100
Estimated annual number of illnesses, hospitalizations, and deaths due to 31 pathogens and the unspecified agents, United States
Foodborne agents Estimated annual number of illnesses Estimated annual number of hospitalizations Estimated annual number of deaths
Number (90% credible interval) % Number (90% credible interval) % Number (90% credible interval) %
31 known pathogens 37.2 million
(28.4–47.6 million)		 21 228,744
(188,326–275,601)		 47 2,612
(1,723–3,819)		 42
Unspecified agents 141.8 million 79 258,033 53 3,574 58
Total 179 million 100 486,777 100 6,186 100

 

Pathogens causing the most foodborne illnesses, hospitalizations, and deaths each year

Top five pathogens contributing to domestically acquired foodborne illnesses
Pathogen Estimated number of illnesses 90% credible interval %
Norovirus 5,461,731 3,227,078–8,309,480 58
Salmonella, nontyphoidal 1,027,561 644,786–1,679,667 11
Clostridium perfringens 965,958 192,316–2,483,309 10
Campylobacter spp. 845,024 337,031–1,611,083 9
Staphylococcus aureus 241,148 72,341–529,417 3
Subtotal 91

 Top of Page

Top five pathogens contributing to domestically acquired foodborne illnesses resulting in hospitalization
Pathogen Estimated number of hospitalizations 90% credible interval %
Salmonella, nontyphoidal 19,336 8,545–37,490 35
Norovirus 14,663 8,097–23,323 26
Campylobacter spp. 8,463 4,300–15,227 15
Toxoplasma gondii 4,428 2,634–6,674 8
E. coli (STEC) O157 2,138 549–4,614 4
Subtotal 88
Top five pathogens contributing to domestically acquired foodborne illnesses resulting in death
Pathogen Estimated number of deaths 90% credible interval %
Salmonella, nontyphoidal 378 0–1,011 28
Toxoplasma gondii 327 200–482 24
Listeria monocytogenes 255 0–733 19
Norovirus 149 84–237 11
Campylobacter spp. 76 0–332 6
Subtotal 88
References

Scallan E, Hoekstra RM, Angulo FJ, Tauxe RV, Widdowson M, Roy SL, et al. Foodborne illness acquired in the United States—major pathogens. Emerg Infect Dis. 2011;17(1):7-15. https://dx.doi.org/10.3201/eid1701.p11101External

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Posted in Campylobacter, Clostridium perfringens, food contamination, food death, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Poisoning Death, Food Safety, Food Toxin, Listeria monocytogenes, Norovirus, Research, Salmonella, Staphylococcus aureus, STEC, STEC E.coli, Toxoplasma gondii, Toxoplasmosis, Uncategorized

Spain – Food poisoning mystery continues in Murcia – Salmonella ?

Posted on January 10, 2020 by | Leave a comment

Euroweekly News

HEALTH officials are trying to find the cause of a food poisoning outbreak that left 44 people ill after a New Year’s Eve party in Molina de Segura. Although left unwell no one needed to be hospitalised in what is thought to have been a case of salmonella.

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Posted in food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Safety, Food Safety Alert, Food Testing, Salmonella, Uncategorized