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Malappuram: Nearly 100 people, including teaching staff and students of an educational institution in Perinthalmanna, Malappuram district have been hospitalized for suspected food poisoning, police said today.
The suspected cases were reported from Aligarh Muslim University’s Malappuram Centre in Cherukara where around 100 people were admitted to a private hospital in Perinthalmanna as they started vomiting after dinner, last night.
While 26 patients were discharged today, the remaining are still under doctor’s observation. Their condition is currently stable, police stated.
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ILOILO CITY, Dec. 25 (PIA6) – The Department of Health 6 has recorded a total of 37 events of food-borne illnesses in Western Visayas from January to November, 2016.
Out of the 37 events, Dr. Elvie Villalobos, DOH 6 Head for Infectious Disease Cluster, said a total of 666 persons were affected and four died.
The cause of death of the four persons was due to ingestion of food contaminated by marine toxins – one ate shellfish and the three others ate puffer fish or locally known as “butete”. All these incidents happened in Negros Occidental.
Villalobos said other causes of foodborne intoxication are certain bacteria and poisonous chemicals.
To avoid food borne illnesses especially this holiday season when foods abound, he reminded the public to observe the five keys to safer food recommended by the World Health Organization. These tips include keep clean, separate raw from cooked food, cook food thoroughly, keep food at safe temperatures and use safe water and raw materials.
Villalobos said in keeping food clean, one must wash their hands before handling food and often during food preparation; wash their hands after going to the toilet; wash and sanitize all surfaces and equipment used for food preparation; and protect kitchen areas and food from insects, pests and other animals.
It is also important to separate raw meat, poultry and seafood from other foods by using separate equipment and utensils such as knives and cutting boards for handling raw foods and storing food in containers to avoid contact between raw and prepared foods.
Villalobos said cook food thoroughly, especially meat, poultry, eggs and seafood. Also, bring foods like soups and stews to boiling point to ensure that micro-organism are killed and reheat cooked food thoroughly. For meat and poultry, make sure juices are clear, not pink.
To keep food at safe temperatures, do not leave cooked food at room temperature for more than 2 hours; refrigerate promptly all cooked and perishable food (preferably below 5°C); keep cooked food piping hot (more than 60°C) prior to serving; do not store food too long in the refrigerator; and do not thaw frozen food at room temperature.
Villalobos said it is important that water and raw materials are safe. He advised those especially in the rural areas who are doubtful of the source of their water like deep well or shallow well to boil the water three minutes before they drink or use.
He further advised to select fresh and wholesome foods; choose foods processed for safety such as pasteurized milk; wash fruits and vegetables, especially if eaten raw; and do not use food beyond its expiry date. (JSC/laf/PIA6 Iloilo)
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Whitestone Feeds, Inc. has initiated a voluntary recall of a single product from its beef cattle feed line. Effective immediately, all JES Premium 40 Tubs are being recalled. A farm located in Alabama reported that five of its beef cows died after having access to the subject batch of cattle tubs. Samples from the subject batch were assayed following a customer complaint.
While the exact cause of the death remains under investigation, elevated levels of non-protein nitrogen (NPN) may be the cause. Cattle exposed to elevated NPN may exhibit rapid breathing, tremors and slight incoordination followed by severe incoordination, excessive salivation and labored breathing. Eventually, afflicted animals lose the ability to stand. Generally, if not treated, animals may die within four hours. If producers have animals that have consumed this product and have any of these symptoms, producers should contact their local veterinarian for assistance. In a precautionary move to prevent any further loss of livestock, this particular product will be removed from the line and unavailable for purchase until further notice.
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On December 19th, Route 11 Potato Chips was advised by its seasoning supplier that an ingredient in its Sour Cream & Chive seasoning was subject to a recall. The ingredient, nonfat dry milk powder, was produced in a facility where the FDA identified Salmonella in the environment. Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis. Although no pathogenic material was found in the finished product supplied to Route 11, the kettle chip maker decided out of an abundance of caution, to recall its Sour Cream & Chive Potato Chips, 2oz and 6 oz bags, produced with BEST BY DATES beginning with 2/9/17 and ending with 6/10/17.
To date, there have been no reported illnesses associated with this product.
The only product affected by this recall is the Sour Cream & Chive flavored potato chips. Route 11 is known for having an excellent food safety record, and this its first recall event in the company’s 25 year history.
The company is asking consumers to return product to the store they purchased it, for a full refund. If they purchased the product directly from Route 11, please contact the company for a refund or replacement.
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Deluca Brothers Foods is recalling Roland brand Manzanilla Olives stuffed with Anchovies from the marketplace due to a product quality issue. Consumers should not consume the recalled product described below.
| Brand Name | Common Name | Size | Code(s) on Product | UPC |
|---|---|---|---|---|
| Roland | Manzanilla Olives stuffed with Anchovies | 85 g (3 oz) | Lot # 95 Production Codes: P:1201 and P1130 |
Individual unit: 0 41224 71402 1 Case: 100 41224 71402 8 |
New York, NY – American Roland Food Corp., in cooperation with the manufacturer in Spain, is initiating a recall of one lot of Roland® Manzanilla Olives Stuffed with Anchovies, due to a product quality issue that may pose a potential health hazard to those who consume the product.
This lot of Roland® Manzanilla Olives Stuffed with Anchovies was distributed nationwide and internationally to food distributors, food service customers, grocery chains, and other retail locations for further distribution or use.
The following product is subject to the recall:
No other Roland® Manzanilla Olives Stuffed with Anchovies products are affected by the recall.
No illnesses have been reported to date.
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The Santa Fe New Mexican is reporting that a food poisoning outbreak has occurred at the state Department of Health’s annual holiday luncheon. Dozens of employees got sick after eating at that party last week.
The event was held at the Harold Runnels Building. More than 200 employees were at the luncheon, and about 70 people suffered from gastrointestinal issues after eating. The party was catered by an unnamed facility.
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A vague notice about a food poisoning outbreak in San Antonio, Texas, was posted by the City of San Antonio Metropolitan Health District on December 20, 2016. People got sick after attending an event sponsored by the Education Investment Foundation for San Antonio Housing Authority (SAHA) residents.
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Gold Medal Packing Inc., a Rome, N.Y. establishment, is recalling approximately 4,607 pounds of boneless veal products that may be contaminated with E. coli O26 and O45, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The veal trim and top bottom sirloin (TBS) products were produced and packaged on August 16, 2016, and October 25, 2016. The following products are subject to recall: [View Label (PDF only)]
The products subject to recall bear establishment number “EST. 17965” inside the USDA mark of inspection. The “BONELESS VEAL” items were shipped to a warehouse in California and the “TBS” items were shipped to distributor locations in Pennsylvania.
The problem was discovered during routine sample testing. There have been no confirmed reports of illness or adverse reactions due to consumption of these products.
Many clinical laboratories do not test for non-O157 Shiga toxin-producing E. coli (STEC), such as STEC O26 or O45, because they are harder to identify than STEC O157. People can become ill from STECs 2–8 days (average of 3–4 days) after consuming the organism. Most people infected with STEC O26 or O45 develop diarrhea (often bloody), and vomiting. Some illnesses last longer and can be more severe. Infection is usually diagnosed by testing of a stool sample. Vigorous rehydration and other supportive care is the usual treatment; antibiotic treatment is generally not recommended.
Most people recover within a week, but, rarely, some develop a more severe infection. Hemolytic uremic syndrome (HUS) is uncommon with STEC O26 or STEC O45 infections. HUS can occur in people of any age but is most common in children under 5 year’s old, older adults and persons with weakened immune systems. It is marked by easy bruising, pallor, and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately
FSIS and the company are concerned that some product may be frozen and in consumers’ freezers.
Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.
FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume boneless veal product that has been cooked to a temperature of 145° F. The only way to confirm that boneless veal product is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature, http://1.usa.gov/1cDxcDQ.
Media and consumers with questions regarding the recall can contact Dave Anguzza, Operations Manager, at (315) 337-1911, ext. 3.
Consumers with food safety questions can “Ask Karen,” the FSIS virtual representative available 24 hours a day at AskKaren.gov or via smartphone at m.askkaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from 10 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day. The online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at: https://www.fsis.usda.gov/reportproblem.
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