A Salmonella outbreak at Al Basha Restaurant in Seattle, Washington has sickened at least three people. One person has been hospitalized. That restaurant is located at 2302 1st Avenue in Seattle. The dates that the ill persons ate there are September 15, 22, and 23, 2019.
Posted in food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, outbreak, Salmonella, Uncategorized
TEN E.coli cases have been identified on the Isle of Wight — prompting Public Health England (PHE) to issue health advice.
PHE has been working with the Isle of Wight Council’s environmental health team following reports of four cases of E.coli O157 infection in children who visited the Island in early October.
Investigators are awaiting test results and enquiries are ongoing into the possible source of the infection.
Since September, there have been six other cases of E.coli O157 infection reported among residents or visitors to the Island.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is issuing a public health alert for raw non-intact beef products derived from imported beef from Ontario, Canada that has been recalled by Ryding-Regency Meat Packers, Ltd. because it may be contaminated with E. coli O157:H7. The Canadian Food Inspection Agency is conducting a food safety investigation and determined that certain products produced by the company may be contaminated. While Canada is the recalling authority, FSIS is amplifying the recall through this public health alert.
Posted in CFIA, E.coli, E.coli O157, E.coli O157:H7, FSIS, Uncategorized
North Carolina health officials have reported a third Legionnaires’ disease fatality linked to the NC Mountain State Fair, held September 6-15, 2019 at the Western North Carolina Agricultural Center in Fletcher, NC.
As of Oct. 14, 140 cases of Legionnaires’ disease or Pontiac Fever had been reported in residents of multiple states and North Carolina counties.
Buncombe, Henderson and Haywood counties have seen the most cases with 49, 34 and 12, respectively. Ten cases were reported in out of state residents.
The outbreak has been linked to a hot tubs display at the Davis Event Center at WNC Ag Center.
Legionella bacteria are found naturally in the environment. These bacteria can become a health concern when they grow and spread in human-made building water systems like hot water tanks, cooling towers of air conditioning systems, decorative fountains and hot tubs or spas that aren’t properly maintained.
Approximately 200 cases are reported annually in North Carolina.
RASFF – Salmonella enterica ser. Newport (presence /25g) in black pepper from Brazil in Germany
RASFF – Salmonella enterica ser. Infantis (presence /25g) in chilled vaccum-packed chicken cuts from Ukraine, via the Netherlands in Hungary
RASFF – Salmonella (in 2 out of 5 samples /25g) in black pepper from Brazil in Spain
RASFF – Salmonella enterica ser. Livingstone (present /25g) in chilled minced chicken from Poland in Lithuania
RASFF – Salmonella (present /25g) in live oysters from the Netherlands in the Netherlands
A new study from Washington University School of Medicine in St. Louis sheds light on how human gut microbes break down processed foods — especially potentially harmful chemical changes often produced during modern food manufacturing processes.
Eating processed foods such as breads, cereals and sodas is associated with negative health effects, including insulin resistance and obesity.
Reporting Oct. 9 in the journal Cell Host & Microbe, scientists have identified a specific human gut bacterial strain that breaks down the chemical fructoselysine, and turns it into harmless byproducts. Fructoselysine is in a class of chemicals called Maillard Reaction Products, which are formed during food processing. Some of these chemicals have been linked to harmful health effects. These findings raise the prospect that it may be possible to use such knowledge of the gut microbiome to help develop healthier, more nutritious processed foods.
Ottawa, October 16, 2019 – The food recall warning issued on October 15, 2019 has been updated to include additional product information. This additional information was identified during the Canadian Food Inspection Agency’s (CFIA) food safety investigation.
Industry is recalling various raw beef and raw veal products from the marketplace due to possible E. coli O157:H7 contamination. 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 products described in the link below.
The following products have been sold as indicated in the table below.
This recall was triggered by the CFIA’s inspection activities. 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 products from the marketplace.
There have been no reported illnesses associated with the consumption of these products.
2019-10-15 – Various raw beef and raw veal products recalled due to E. coli O157:H7
2019-10-12 – Various raw beef and raw veal products recalled due to E. coli O157:H7
2019-10-11 – Various raw beef and raw veal products recalled due to E. coli O157:H7
2019-10-10 – Various raw beef and raw veal products recalled due to E. coli O157:H7
2019-10-09 – Various raw beef and raw veal products recalled due to E. coli O157:H7
2019-10-07 – Various raw beef and raw veal products recalled due to E. coli O157:H7
2019-10-06 – The Beef Boutique Ltd. brand raw beef products recalled due to E. coli O157:H7
Mical Seafood, Inc. of Cooper City, FL, has voluntarily initiated an expanded recall of frozen, wild-caught yellowfin Tuna Loins, Tuna Poke, Tuna Steaks, Tuna Ground Meat, and Tuna Saku (products of Vietnam) due to potentially elevated levels of histamine. Elevated levels of histamines can produce an allergic reaction called scombroid fish poisoning that may result in symptoms that can generally appear within minutes to several hours after eating the affected fish.
The most common symptoms of histamine or scombroid fish poisoning are tingling or burning sensation in the mouth, facial swelling, rash, hives and itchy skin, nausea, vomiting or diarrhea; these symptoms usually resolve within several hours without medical intervention. However, each individual may experience symptoms differently. If symptoms are severe an individual should seek immediate medical attention for treatment.
These tuna products were wholesaled to customers in: AL, CA, FL, GA, ID, IL, IN, LA, MA, MI, MN, MO, MS, NC, NJ, NV, NY, PA, RI, TX, UT, VA and WI.
ALL LOTS WITH PRODUCTION DATES: 04/01/2019 TO 05/31/2019
Production dates can be found on the ends of the Mical Brand master cases. These dates are stamped on to the masters as they are produced.
|
BRAND |
DESCRIPTION |
PACK |
ORIGIN |
|---|---|---|---|
| Mical Seafood | Tuna Loins AAA 3-5LB IVP | 30 LB | Vietnam |
| Mical Seafood | Tuna Loins AAA 5-8LB IVP | 30 LB | Vietnam |
| Mical Seafood | Tuna Poke AAA 1.5 cm IVP | 10 LB | Vietnam |
| Mical Seafood | Tuna Poke AAA 2cm IVP | 10 LB | Vietnam |
| Mical Seafood | Tuna Steaks AAA 4oz, 6oz, 8oz, 10oz IVP | 10 LB | Vietnam |
| Mical Seafood | Tuna Steaks AA 4oz, 6oz, 8oz, 10oz IVP | 10 LB | Vietnam |
| Mical Seafood | Tuna Ground Meat AAA IVP | 10 LB | Vietnam |
| Mical Seafood | Tuna Saku AAA 8-12oz IVP | 10 LB | Vietnam |
| Mical Seafood | Tuna Saku AAA 12-16oz IVP | 10 LB | Vietnam |
Customers who received products with the listed Production Dates of: 04/01/2019 to 05/31/2019 should not consume them. Inventory should be quarantined until returned to the supplier or to Mical Seafood, Inc.
Customers with questions or concerns may contact the company’s Recall Team: (Jennifer Gonzalez or Margarita Alzugaray) by calling (954) 935-0133, Monday through Friday, 8 a.m. to 5 p.m., Eastern Time.
Link to Original Recall
The Canadian Food Inspection Agency (CFIA) is conducting a food safety investigation on E. coli O157:H7 in various beef and veal products sold by Ryding-Regency Meat Packers Ltd. (Establishment 99) and St. Ann’s Foods Inc./Ryding-Regency Meat Packers Ltd. (Establishment 639). Should there be a recall of additional products, CFIA will notify the public through additional Food Recall Warnings.
To date, there have been no reported illnesses associated with the consumption of these products.
