Category Archives: Uncategorized

UK – Precautionary advice on cooking frozen vegetables following Europe-wide Listeriosis outbreak

FSA

The Food Standards Agency, Food Standards Scotland, Public Health England and Health Protection Scotland are reminding people that most frozen vegetables, including sweetcorn, need to be cooked before eating. This includes if adding them to salads, smoothies or dips.

People should always follow manufacturers’ instructions when preparing their food. If the product is not labelled as “ready to eat”, the cooking instructions should always be followed before eating the food hot or cold.

Frozen sweetcorn is the likely source of an ongoing outbreak of listeriosis affecting five European countries including the United Kingdom. Listeriosis is a rare but serious foodborne illness caused by the bacterium Listeria monocytogenes that can be more serious for those individuals who have weakened immune systems and also the elderly, pregnant women and infants.

Research – Effects of High Pressure Processing and Hot Water Pasteurization of Cooked Sausages on Inactivation of Inoculated Listeria monocytogenes, Natural Populations of Lactic Acid Bacteria, Pseudomonas spp., and Coliforms and Their Recovery during Storage at 4 and 10°C

Journal of Food Protection

The study investigated the effects of high pressure processing (HPP; 600 MPa for 3 min) and hot water (HW; 75°C for 15 min) pasteurization on the inactivation of inoculated Listeria monocytogenes, natural populations of lactic acid bacteria, Pseudomonas spp., and coliforms in vacuum-packaged cooked sausages and their recovery during storage at 4 and 10°C for 35 days. Cooking sausages to an internal temperature of 72°C resulted in a >6-log reduction in numbers of inoculated L. monocytogenes. Storage at 4°C resulted in no significant difference (P > 0.05) in L. monocytogenes numbers in sausages pasteurized by either HPP or HW compared with unpasteurized control. However, at 10°C, L. monocytogenes numbers in unpasteurized control sausages increased to about 7 log CFU/g by day 35, whereas in HPP-pasteurized sausages, numbers remained below the detection limit for up to 21 days and then increased to 4.5 log CFU/g by day 35. HW pasteurization resulted in inhibition of L monocytogenes to below the detection limit throughout the 35-day storage at 10°C. Natural lactic acid bacteria populations were significantly reduced by HPP and HW pasteurization and continued to be significantly lower at the end of the 35-day storage. Unlike most studies that focus on HPP or HW treatment of postcooking surface contamination of meat with Listeria, this study examined the combined effect of cooking, HPP, and HW on raw meat with a high contamination level. This scenario is important in countries where raw meat supply and in-store refrigeration are a challenge. The results suggest that HPP and HW pasteurization could be used to successfully enhance the safety and shelf life of cooked sausages and that HW pasteurization (75°C) was more effective than HPP (600 MPa) to control L. monocytogenes.

New Zealand – Do not eat or collect shellfish from Akaroa Harbour – DSP

MPI

The Ministry for Primary Industries (MPI) today issued a public health warning advising the public not to collect or consume shellfish harvested for the entire Akaroa Harbour in Canterbury.

Routine tests on shellfish samples taken from Akaroa Harbour have shown levels of diarrhetic shellfish toxins above the safe limit of 0.16 mg/kg set by MPI.  Anyone eating shellfish from this area is potentially at risk of illness.

Ongoing testing will continue and we’ll let you know if the situation changes.

Mussels, oysters, tuatua, pipi, toheroa, cockles, scallops, catseyes, kina (sea urchin) and all other bivalve shellfish should not be eaten.

Note, cooking shellfish does not remove the toxin.

Pāua, crab and crayfish may still be eaten if the gut has been completely removed prior to cooking, as toxins accumulate in the gut. If the gut is not removed its contents could contaminate the meat during the cooking process.

Symptoms typically appear within half an hour of ingestion and last for about 24 hours. Symptoms may include:

  • diarrhoea
  • vomiting
  • nausea
  • abdominal cramps

If anyone becomes ill after eating shellfish from an area where a public health warning has been issued phone Healthline for advice on 0800 61 11 16, or seek medical attention immediately. You are also advised to contact your nearest public health unit and keep any leftover shellfish in case it can be tested.

Note, commercially harvested shellfish – sold in shops and supermarkets, or exported – is subject to strict water and flesh monitoring programmes by MPI to ensure they are safe to eat.

Find out more

USA – Nearly 2,000 Vaccinated for Hepatitis A after Dining at Hardee’s

Food Poison Journal Virusds

Patrons who ate at Hardee’s restaurant on Little Rock Road in Charlotte between June 13 and 23 should receive a hepatitis A vaccination as soon as possible.

Director Gibbie Harris announced today that the outbreak identified by the State and Centers for Disease Control (CDC) earlier this month in Mecklenburg County has led to five additional cases since June 6, including a Hardee’s employee diagnosed Monday.

“After consulting with the State today, we are recommending a vaccination for exposed employees and patrons who ate at the 2604 Little Rock Road location between June 13 and 23,” Harris said. “According to the CDC, the vaccine must be given within 14 days of exposure for the vaccine to be effective.”

People who dined at Hardees on Little Rock Road on June 13 and 14 are strongly urged to get a vaccination in the next two days.

Food Poison Journal

West Virginia McDonald’s, Pizza Hut, Paul’s Poplar Park Drive Inn, Sakura and Sam’s Club Food Workers with Hepatitis A

Research – Salmonella enterica Contamination of Market Fresh Tomatoes: A Review

Journal of Food Protection 

Salmonella contamination associated with market fresh tomatoes has been problematic for the industry and consumers. A number of outbreaks have occurred, and dollar losses for the industry, including indirect collateral impact to agriculturally connected communities, have run into the hundreds of millions of dollars. This review covers these issues and an array of problems and potential solutions surrounding Salmonella contamination in tomatoes. Some other areas discussed include (i) the use of case-control studies and DNA fingerprinting to identify sources of contamination, (ii) the predilection for contamination based on Salmonella serovar and tomato cultivar, (iii) internalization, survival, and growth of Salmonella in or on tomatoes and the tomato plant, in biofilms, and in niches ancillary to tomato production and processing, (iv) the prevalence of Salmonella in tomatoes, especially in endogenous regions, and potential sources of contamination, and (v) effective and experimental means of decontaminating Salmonella from the surface and stem scar regions of the tomato. Future research should be directed in many of the areas discussed in this review, including determining and eliminating sources of contamination and targeting regions of the country where Salmonella is endemic and contamination is most likely to occur. Agriculturalists, horticulturalists, microbiologists, and epidemiologists may make the largest impact by working together to solve other unanswered questions regarding tomatoes and Salmonella contamination.

USA – Texas officials report dozens sick from parasitic infections – Cyclospora

Food Safety News cyclo

Texas officials warned the public Monday about a seasonal increase in infections from Cyclospora parasites, reporting there have been 56 confirmed cases since the beginning of May.

Neither this week’s outbreak notice nor a June 21 health advisory from the Texas State Department of Health Services (DSHS) referenced an ongoing cyclosporiasis outbreak in four other states. At least 185 people are infected in that outbreak, which is associated with trays of pre-cut fresh vegetables from Del Monte. 

Europe – Listeria monocytogenes: update on foodborne outbreak

EFSA kswfooworld

Frozen corn and possibly other frozen vegetables are the likely source of an outbreak of Listeria monocytogenes that has been affecting Austria, Denmark, Finland, Sweden, and the United Kingdom since 2015.

Experts used whole genome sequencing to identify the food source, which initially was thought to be limited to frozen corn. As of 8 June 2018, 47 cases including nine deaths had been reported.

The same strains of L. monocytogenes have been detected in frozen vegetables produced by the same Hungarian company in 2016, 2017 and 2018. This suggests that the strains have persisted in the processing plant despite the cleaning and disinfection procedures that were carried out.

The available information confirms the contamination at the Hungarian plant. However, further investigations, including thorough sampling and testing, are needed to identify the exact points of environmental contamination at the Hungarian plant. The same recommendation applies to other companies belonging to the same commercial group if environmental contamination is detected.

On 29 June 2018, the Hungarian Food Chain Safety Office banned the marketing of all frozen vegetable and frozen mixed vegetable products produced by the affected plant between August 2016 and June 2018, and ordered their immediate withdrawal and recall. This last measure is likely to significantly reduce the risk of human infections and contain the outbreak. All freezing activity at the plant has been stopped.

New cases could still emerge due to the long incubation period of listeriosis (up to 70 days); the long shelf-life of frozen corn products; and the consumption of frozen corn bought before the recalls and eaten without being cooked properly.

To reduce the risk of infection, consumers should thoroughly cook non ready-to-eat frozen vegetables, even though these products are commonly consumed without cooking (e.g. in salads and smoothies). This applies especially to consumers at highest risk of contracting listeriosis – such as the elderly, pregnant women, new-borns and adults with weakened immune systems.

Technical Report

Multi-country outbreak of Listeria monocytogenes serogroup IVb, multi-locus sequence type 6, infections linked to frozen corn and possibly to other frozen vegetables – first update

 

Research – Microbiologists and plant scientists find secret to tackling cholera

Science Daily 

 

While cholera rages across many regions of the world, a team of microbiologists and plant scientists has pinpointed a genetic weakness in the pandemic’s armor, which could lead to future treatments.


The current cholera pandemic began in Indonesia in 1961. Rather than fade away like its six previous worldwide outbreak predecessors, the responsible strain is thriving and actually picking up steam. A discovery, led by scientists from Michigan State University and Tufts University and featured in the current issue of PNAS, shows the key genetic change the seventh pandemic acquired to thrive for more than 50 years.

The interdisciplinary team of scientists reveal the first ever signaling network for a new bacterial signal, cyclic GMP-AMP (cGAMP), in the human cholera pathogen. The team also identified the first protein receptor of cGAMP as a phospholipase enzyme that remodels the V. cholerae membrane when cGAMP is produced.

“When this pandemic emerged, it virtually displaced all of the other V. cholerae isolates, or previous strains, on a worldwide scale,” said Chris Waters, MSU microbiology professor, who co-led the study with Wai-Leung Ng, Tufts microbiologist. “No one really knows why this happened. Our discovery of cGAMP synthase and phospholipase, which are present only in the seventh pandemic, could be key drivers of the seventh cholera pandemic.”

Ukraine – Ukraine reports 53 botulism cases this year, 4 deaths

Outbreak News Today 

 

The Ministry of Health of Ukraine reported today (computer translated) on an additional botulism case in the Kherson region from late June. The patient was treated with Botulism Antitoxin and is currently stable.
This brings the total botulism cases since the beginning of the year to 53, including four fatalities.

 

As of July 1, 2018, antitoxin (serum against botulism) is available in a specialized warehouse of the State Enterprise “Ukrvaktsina Ministry of Health of Ukraine”. These are high-quality Canadian medicines procured by the United Nations Development Program (UNDP) and transferred to Ukraine as humanitarian aid. This year the Ministry of Health of Ukraine first included antitoxins against botulism in the list of medicines procured by the state and will conduct a centralized procurement through international organizations.

Food borne botulism is a severe intoxication caused by eating the preformed toxin present in contaminated food.

USA – Blissful Remedies recalls kratom products for Salmonella

Food Safety News

Blissful Remedies is the latest company to join the kratom recall list after its product tested positive for Salmonella, according to a company notice posted by the FDA.

The company is recalling packages of kratom capsules (mitragyn a species) that show they were distributed by World Organix LLC of Las Vegas.

At least 199 people from 41 states have been infected in an ongoing Salmonella outbreak traced to kratom products, with 38 percent of the ill people having been hospitalized, according to the Centers for Disease Control and Prevention.

Monday the Food and Drug Administration released a statement about its investigation into kratom products in general.

Other companies have already recalled kratom products because they tested positive for Salmonella. Kratom is a plant consumed for its stimulant effects and as an opioid substitute. Kratom is also known as Thang, Kakuam, Thom, Ketom, and Biak.