Category Archives: Vibrio

Hong Kong – Test results on microbiological quality of poon choi all satisfactory

CFS

 

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (November 26) announced the test results of a recently completed seasonal food surveillance project on the microbiological quality of poon choi. Thirty samples were collected and all passed the tests.

A CFS spokesman said, “As poon choi is popular for gatherings during winter and there were previous cases of bacterial food poisoning associated with poon choi, the CFS has continued to conduct a seasonal food surveillance project this year to assess the microbiological quality of poon choi. A total of 30 poon choi samples were collected from different retailers (including online retailers) for testing of common food poisoning organisms including Bacillus cereus, Clostridium perfringens, Salmonella, coagulase-positive staphylococci organisms and Vibrio parahaemolyticus.”

Despite the satisfactory results of all samples tested, the spokesman reminded people to be careful when purchasing and enjoying this seasonal delicacy. He advised consumers to order poon choi from licensed and reliable shops, avoid prolonged storage of poon choi at room temperature to reduce the risk of bacteria growth, reheat poon choi thoroughly before consumption, consume cooked or reheated poon choi as soon as possible or keep the food at temperatures above 60 degrees Celsius, and stop consuming the food if it tastes or smells abnormal.

“The public should also maintain a balanced diet and avoid eating too much food with high levels of energy, sugar, salt or fat,” the spokesman said.

He also appealed to the food trade not to entertain orders beyond handling capacity. Traders are reminded to check the quality of food and ingredients when they are delivered to them. In addition, to reduce the risk of food poisoning, they should avoid preparing food too far in advance and take note of the temperature in storing, transporting and preparing food.

“All food and food ingredients should be stored at safe temperatures while perishable items should be stored at 4 degrees C or below. The cooling time of cooked food should be reduced as far as possible, for example, by dividing food into smaller portions or placing it in shallow containers. When transporting hot poon choi, it should be kept at above 60 degrees C, and for chilled poon choi, it should be kept at 4 degrees C or below,” the spokesman said.

“Traders should also provide clear advice on the proper methods of storing and reheating of poon choi to consumers so as to further reduce the risk of food poisoning due to improper handling,” he added.

The CFS will continue its surveillance of poon choi available in the market to ensure food safety and protect the health of the public.

RASFF Alert- Vibrio cholerae – Live Mussels

RASFF-Logo

RASFF -Vibrio alginolyticus, Vibrio cholerae NON O:1/NON O:139 and Vibrio mimicus in live mussels (Mytilus galloprovincialis) from Italy in Malta

USA – Flooding from Hurricane Michael creates food safety issues across South

Food Safety News

Strong winds and heavy rain continue to wreak havoc across parts of the South today as Hurricane Michael meanders out of Georgia and heads up the mid-Atlantic Coast.

In addition to the devastating damage that is immediately visible today, less obvious hazards in the wake of the massive storm are expected to last weeks. Food safety dangers come in various forms and can cause severe illnesses and deaths as floodwaters recede.

Among the most vulnerable foods are fresh fruits and vegetables. They are breeding grounds for pathogens when power outages cause the loss of refrigeration and temperature control. Fresh produce that comes into contact with floodwater can be instantly contaminated with a wide range of bacteria, viruses and parasites.

The toxic composition of floodwater is such a serious food safety hazard that federal law prohibits the sale, distribution or donation of any produce or other food crops from fields that are flooded. Special inspections are required before such crops can even be used for animal feed. 

USA Today

Hurricane Michael leaves behind a treacherous, dangerous landscape that will likely pose risks to human health for weeks to come, experts say.

The water itself can carry bacteria and viruses that pose a major health hazard.

Among the medical dangers are cholera, Hepatitis A and vibriosis, said Dr. Robert Glatter, an emergency room physician at Lenox Hill Hospital in New York City. Glatter said storm victims need to stay focused on staying healthy while they await recovery efforts. That may mean not rushing outside as soon as the skies clear.

“Don’t panic— try to take things one step at a time when you feel overwhelmed,” he said.

South Korea – Man, 71, had hand amputated when skin started rotting 12 hours after eating sushi – Vibrio vulnificans

New England Journal of Medicine 

71-year-old man presented to the emergency department with a 2-day history of fever and excruciating pain in his left hand that had developed 12 hours after eating raw seafood. He had a history of type 2 diabetes mellitus and hypertension and was undergoing hemodialysis for end-stage renal disease. At the time of presentation, hemorrhagic bullae measuring 3.5 by 4.5 cm had developed on the palm of his left hand (Panel A), and erythematous swelling with confluent tense bullae and ecchymoses had developed on the dorsum of the hand and forearm (Panel B). Surgical intervention was performed urgently, and Vibrio vulnificus was isolated from the bullae. Postoperatively, the patient received intravenous ceftazidime and ciprofloxacin. V. vulnificus can cause skin infections after wound exposure to contaminated seawater, as well as primary septicemia through the consumption of contaminated raw or undercooked seafood. Patients with immunocompromising conditions, including chronic liver disease and cancer, are at increased risk for infection and complications. Despite treatment, the skin lesions progressed to deep necrotic ulcers, and amputation of the left forearm was performed 25 days after presentation. The patient did well after the surgery and was discharged home.

USA – Third case of Vibrio confirmed in Mobile County

WKRG 

MOBILE, Ala. (WKRG) — The third case of Vibrio in 2018 has been reported to the Mobile County Health Department (MCHD). The case is currently under investigation by MCHD’s Infectious Diseases & Outbreak division.

MCHD says the exposure took place while cleaning crabs in the coastal waters of Mobile Bay. The species has been identified as Vibrio vulnificus. Necrotizing fasciitis — an infection that results in the death of the body’s soft tissue — was present in this case.

Vibrio bacteria naturally live in certain coastal waters and are present in higher concentrations between May and October when water temperatures are warmer. However, the bacteria can be present throughout the year in some areas. While Vibrio bacteria can enter the body through a break in the skin, it can also come from consuming contaminated seafood.

The Alabama Department of Public Health has issued a news release titled “Do not enter bodies of water if you have cuts or abrasions; if injured, clean wound at once to reduce risk of infection.” Here is the link: http://www.alabamapublichealth.gov/news/2018/06/15.html/

Of the more than 70 species of Vibrio that exist, about a dozen can cause human illness — known as Vibriosis. The Centers for Disease Control and Prevention estimates that each year in the United States 80,000 individuals become sick with Vibriosis, and 100 people die from their infection. About 52,000 of these illnesses are estimated to be the result of eating contaminated food.

Japan – Food poisoning shuts sushi shops – Vibrio parahaemolyticus

The Japan News 

CDC Vibrio

TOKYO (Jiji Press) — Totoyamichi, a conveyor-belt sushi restaurant operator affiliated with Japan’s Skylark Holdings Co., has been shutting all 24 outlets since Monday after food poisoning occurred at some of them.

At least 39 customers have complained of food poisoning symptoms after eating at Totoyamichi restaurants.

Skylark reported the case only on its website while stopping short of holding a press conference. The restaurant group may thus come under fire for failing to fully explain the incident, analysts said.

According to Skylark, food poisoning symptoms, such as diarrhea and stomachache, were reported from customers who used eight Totoyamichi outlets in Tokyo and neighboring Kanagawa and Saitama prefectures between Aug. 31 and Sept. 3. The affected customers are recovering from their illness.

In a survey by Skylark, vibrio parahaemolyticus, a type of bacteria that causes stomachache and other symptoms, was detected from raw sea urchin at some outlets.Speech

Zimbabwe – 20 dead, 2,300 suspected cases as Zimbabwe cholera outbreak spreads

Outbreak News Today 

CDC Vibrio

The Zimbabwean Ministry of Health and Child care has declared the ongoing cholera outbreak in the capital Harare a state of national emergency as the death toll rose to 20.

Over 2,300 suspected cases have been reported in Harare since the outbreak was confirmed on September 1. The number of infected is expected to rise countrywide following the confirmation of several new cases and at least one death in four other provinces outside the capital.

Health and Child Care Minister Dr Obadiah Moyo said all the new cases reported in Masvingo, Manicaland, Midlands and Mashonaland Central provinces have been traced back to the outbreak in Harare.

“We are declaring a cholera emergency for Harare. This will enable us to contain cholera and typhoid in the city as quickly as possible. We do not want further deaths, and if we do not create this disaster emergency situation, we will continue losing lives,” he said.

Dr Moyo blamed the Harare City Council for triggering the cholera outbreak by neglecting burst sewerage reticulation pipes over the past two months, leading to faecal contamination of underground water sources.