RASFF – shigatoxin-producing Escherichia coli in chilled beef loins from Uruguay in Germany
RASFF – shigatoxin-producing Escherichia coli (presence /25g) in chilled beef from Argentina in Italy
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Category Archives: Uncategorized
RASFF Alert – Bacillus cereus – Dried Black Fungus
RASFF – enterotoxin producing Bacillus cereus (22000 CFU/g) in dried black fungus from Vietnam in Finland
RASFF Alert – Listeria monocytogenes – Blood Sausages
RASFF – Listeria monocytogenes (presence /25g) in blood sausages from Estonia in Estonia
RASFF Alerts – Salmonella – Frozen Sliced Raw Chicken – Frozen Salted Chicken Half Breasts – Black Pepper – Chicken Meat – White Mustard Seeds – Egg Powder – Dried Whole Chilli – Chilled Swordfish – Chicken Eggs
RASFF – Salmonella (present /25g) in frozen sliced seasoned raw chicken from Poland in France
RASFF – Salmonella (present in 1 out of 5 samples /25g) in frozen salted chicken half breasts from Brazil in the UK
RASFF – Salmonella in black pepper from Brazil in France
RASFF – Salmonella enterica ser. Enteritidis (present /25g) in chilled chicken meat from Belgium, with raw material from the Netherlands in Belgium
RASFF – Salmonella (in 1 out of 5 samples /25g) in black pepper from Brazil in France
RASFF – Salmonella enterica ser. Typhimurium (in 4 out of 5 samples /25g) in white mustard seeds from Poland in Poland
RASFF – Salmonella enterica ser. Bareilly (present /25g) in egg powder from the Czech Republic in the Czech Republic
RASFF – Salmonella enterica ser. Virchow (presence /25g) in dried whole chilli from Vietnam in Finland
RASFF – Salmonella (presence /25g) and high counts of Enterobacteriaceae (27000 CFU/g) and of Pseudomonas spp. (6400000 CFU/g) in chilled swordfish from Sri Lanka in Germany
RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in chicken eggs from France in France
RASFF Alert – Animal Feed – Aflatoxin – Bird Feed
RASFF – aflatoxins (B1 = 332 µg/kg – ppb) in groundnut kernels for birdfeed from India in the UK
RASFF Alerts – Animal Feed – Salmonella – Dog Chews – Egg Powder – Lamb Meal
RASFF – Salmonella (presence /25g) in dog chews from Poland in Italy
RASFF – Salmonella enterica ser. Derby (presence /25g) in dog chews from Poland in Italy
RASFF – Salmonella enterica ser. Enteritidis (in 5 out of 5 samples) in egg powder from France in Belgium
RASFF – Salmonella (in 2 out of 5 samples /25g) in lamb meal from New Zealand in Belgium
USA – Ready to Eat Salads recalled over Listeria and Salmonella
GHSW, LLC, a Houston, Texas establishment, is recalling approximately 1,786 pounds of ready-to-eat salad with chicken products that contain a corn ingredient that may be contaminated with Salmonella and Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The ready-to-eat salads with chicken were produced from Oct. 1, 2018 through Oct. 18, 2018.
The problem was discovered on Oct. 15, 2018, when GHSW, LLC received notification that the corn used in the production of their ready-to-eat salad products was being recalled by their corn supplier due to Listeria monocytogenes and Salmonella concerns.
There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.
UK – England: Health officials warn of E. coli STEC infections in individuals returning from Egypt
British health officials are advising travelers to Egypt of a number of Shiga toxin-producing Escherichia coli (STEC) infections reported in people who traveled to the Hurghada region of Egypt.
There have been 18 cases of STEC in individuals returning from Egypt in 2019, including one case of Hemolytic Uremic Syndrome (HUS).
E. coli can cause an unpleasant diarrhea illness with stomach cramps and occasionally fever. Most people will recover without the need for medical treatment, but younger and older people may go on to develop complications of the infection, leading to kidney failure. This rare condition is called hemolytic uremic syndrome (HUS), which in very rare circumstances can be fatal.
E. coli is caught through ingesting contaminated food or water.
PHE recommends travellers to the region to:
- where possible, avoid eating salads and uncooked vegetables
- only eat fruit they can peel
- avoid unpasteurised milk, cheese and ice cream
- avoid food that has been left uncovered in warm environments and exposed to flies
- ensure all meat is cooked thoroughly before you eat it, avoiding any meat that is pink or cold
- avoid ice, unless made with filtered or bottled water, and tap water, even when brushing teeth
- only drink bottled water or use ice made from bottled/filtered water
- wash your hands thoroughly after visiting the toilet, and always before preparing or eating food. Alcohol gel can be helpful (but not entirely effective) when hand washing facilities are not available
- when swimming, try and avoid swallowing water where possible and supervise children when swimming.
- don’t swim whilst ill
For more information, visit NHS.UK.
This advice also applies to other countries where E. coli infections are common, including Turkey and Spain.
Dr Nick Phin, Deputy Director, National Infection Service, Public Health England, said:
We are aware of people returning from Egypt with E. coli infections, some with a serious kidney complication called haemolytic uraemic syndrome (HUS). We are gathering information about those affected to better understand the cause.
There are simple precautions that travellers can take. These include ensuring meat is cooked thoroughly, not drinking tap water or ice made from tap water and trying to avoid swallowing water when swimming.
Anyone suffering from diarrhoea and vomiting should ensure they keep well hydrated and seek medical advice if their symptoms don’t improve within 48 hours. They should also avoid preparing or serving food while they have symptoms and thoroughly wash their hands after using the toilet to stop the bug being passed to others. Individuals with symptoms after returning from holiday should seek medical advice from their GP or NHS 111.
Posted in E.coli, food contamination, Food Hygiene, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Food Toxin, microbial contamination, Microbiology, STEC, STX 1, STX 2, Uncategorized, water microbiology
Hong Kong – Test results of targeted surveillance on coagulase-positive staphylococci organisms in ready-to-eat food all satisfactory
Image CDC
The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (July 8) announced the results of a recently completed targeted food surveillance project on coagulase-positive staphylococci organisms (including Staphylococcus aureus) in ready-to-eat food. All samples passed the test.
A spokesman for the CFS said that a total of 300 ready-to-eat food samples were collected from different retail outlets (including online retailers) and food factories for testing of coagulase-positive staphylococci organisms this year. The samples included meat, poultry and their products (for example shredded chicken, siu mei and lo mei), salad, sashimi and sushi, dessert, Chinese cold dishes, sandwiches and steamed rice rolls.
The spokesman pointed out that Staphylococcus aureus is a common bacterium that can cause food poisoning. It exists widely in the environment and is commonly found in the nasal cavity, throat, hair and skin of healthy individuals. It is also present in large numbers in wounds and infected regions. If food handlers do not observe good personal hygiene, Staphylococcus aureus can pass to foods from them. Foods stored at ambient temperature for a prolonged period will allow the toxin-producing Staphylococcus aureus to multiply and form elaborate enterotoxins which can cause food poisoning. Although most cases of infection are caused by Staphylococcus aureus, other coagulase-positive staphylococci species can also produce enterotoxins which can lead to food poisoning.
Food poisoning caused by coagulase-positive staphylococci organisms is usually associated with foods that require considerable manual handling during preparation and no subsequent cooking is required before consumption. The poisoning risk cannot be eliminated by reheating as enterotoxins produced by coagulase-positive staphylococci organisms cannot be destroyed under normal cooking temperatures. Common symptoms of food poisoning caused by coagulase-positive staphylococci organisms include nausea, vomiting and abdominal pain, often accompanied by diarrhoea.
“Despite the fact that test results of the samples were all satisfactory, the trade and the public should not take the risk lightly. They should always maintain good personal, environmental and food hygiene to ensure food safety. To prevent food poisoning caused by coagulase-positive staphylococci organisms, members of the public are reminded to keep perishable foods or leftovers at or below 4 degrees Celsius or above 60 degrees C. The trade should adhere to the Good Manufacturing Practice that cooked food should be cooled from 60 degrees C to 20 degrees C as quickly as possible (within two hours), and from 20 degrees C to 4 degrees C within four hours or less,” the spokesman said.
USA – Salmonella Reading outbreak associated with a private event
Summary
Public Health investigated an outbreak of salmonellosis (caused by Salmonella bacteria) associated with a private event held on April 20, 2019. Multiple potluck items were brought by party attendees. Assorted smoked and barbecued meat was also provided, including pork (whole pigs cut into quarters), turkey legs, and lamb. Some of this meat was partially prepared in a private residence.
Laboratory testing indicates this outbreak strain closely matches a national outbreak strain of Salmonella Reading related to raw turkey products, which suggests turkey as the likely source of illnesses from this private event. The national outbreak investigation is final, but CDC continues to monitor for reports of ill people because this Salmonella strain is present in the turkey industry.
Because we were unable to gather details about all foods served and consumed at this event and because no product remained for testing, we cannot identify the exact food item that was responsible for the illnesses.
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