Mold growth in chili flakes from Germany in Denmark
Too high count of Escherichia coli in live japanese clams from Spain in France
Too high count of Escherichia coli in live tellines (Donax trunculus) from Bulgaria in Spain
Bacillus cereus in Italian Herbs from Germany in Austria, Croatia, Germany, Hungary, Italy, Luxembourg, Slovenia, Spain and Switzerland
Clostridium (up to 6400 CFU/g) in salted sheep casings from Iran in Greece and Germany
Presence of norovirus GII in IV range salads from the Netherlands and Italy in Italy
E.COLI producers STEC in Valencay cheese from France in Italy
Shiga toxin-producing Escherichia coli in Camenbert from France in Germany
Salmonella in feed material from Germany in Finland
Salmonella Yoruba in feed from Russia in Finland
Salmonella Lexington in rapeseed extraction meal from Germany in the Netherlands
Salmonella in fishmeal from Denmark in Belgium
Posted in food bourne outbreak, food contamination, food death, food handler, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, Listeria, Listeria monocytogenes, outbreak, Research
The Associated Press reports tonight that Georgia state health officials are investigating whether E. coli (presumably, E. coli O157:H7) was spread at the Georgia National Fair held earlier this month.
The Georgia Department of Public Health said it has confirmed four cases of the illness among children who were at the event in Perry from Oct. 7 to Oct. 17, news outlets reported. Three of them are now hospitalized.
Hokanson said they’ve created an online survey that they hope will help them pinpoint the cause of the problem. Anyone who went to the fair can fill it out — even if they did not get sick after the event. State epidemiologists are working to determine what could have caused the outbreak by comparing activities between those who became sick and those who did not.
The Famous Anthony’s hepatitis A outbreak has now sickened 50 people and hospitalized 31 as of October 26, 2021, according to news reports. A sick employee worked at that restaurant in mid to late August 2021. The Roanoke City and Alleghany Health Districts reported the increase in cases. This is an increase of 13 patients since the last update two weeks ago.
One of the problems with this viral infection is that people are infectious up to two weeks before they even know they are sick. The virus is very contagious and is easily passed from person-to-person, through contaminated food, and through contact with contaminated surfaces.
Posted in food bourne outbreak, food contamination, food handler, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning Death, food recall, Food Safety, Food Safety Alert, Food Virus, foodborne outbreak, foodbourne outbreak, Hepatitis A, outbreak, Virus
