| GTIN | Batch | Date |
|---|---|---|
| 0003301170070105 | S222T2 | Date of minimum durability 10/10/2023 |
Posted in E.coli O103, E.coli O26, E.coli O26 :H11, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, O103, STEC, STEC E.coli
| GTIN | Batch | Date |
|---|---|---|
| 0003301170007002 | S220T2 | Date of minimum durability 07/10/2023 |
| 0003301170007002 | S222T2 | Date of minimum durability 10/10/2023 |
Posted in E.coli O103, E.coli O26, E.coli O26 :H11, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, O103, STEC, STEC E.coli
| GTIN | Batch | Date |
|---|---|---|
| 3242272846055 | DLC 08/29/2023 | Use-by date 08/29/2023 |
| GTIN | Batch | Date |
|---|---|---|
| 2888866051491 | 331940492 | Use-by date 07/24/2023 |
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Temperature Abuse, Food Testing, Food Toxin, Histamine
| GTIN | Batch | Date |
|---|---|---|
| 22443050 | 0343156953 | Use-by date 08/11/2023 |
| 22443050 | 0343156953 | Use-by date 08/12/2023 |
| 22443050 | 0343156953 | Use-by date 08/13/2023 |
| 22443050 | 0343156953 | Use-by date 08/14/2023 |
| GTIN | Batch | Date |
|---|---|---|
| 3291980823414 | 0343156953 | Use-by date 08/13/2023 |
| GTIN | Batch | Date |
|---|---|---|
| 3285320189902 | 0343156953 | Use-by date 08/11/2023 |
| 3285320189902 | 0343156953 | Use-by date 08/12/2023 |
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Listeria, Listeria France, Listeria monocytogenes
The number of domestic foodborne outbreaks in China has increased over 10 years, according to a study.
Researchers analyzed the cause of household foodborne disease outbreaks from 2010 to 2020 using data from the National Foodborne Disease Surveillance System.
A total of 17,985 outbreaks, which resulted in 73,252 illnesses, 38,829 hospitalizations, and 1,269 deaths, were reported. Most episodes were from May to October, and the highest number occurred in July.
A similar study, published in China CDC Weekly, looked at outbreaks in catering facilities in the country using data from the same time period.
Posted in Decontamination Microbial, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak
Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, lactic acid bacteria, Lactobacillus, Lactobacillus plantarum, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk
Non-typhoidal Salmonella (NTS) is a major cause of bacterial gastroenteritis. Although many countries have implemented whole genome sequencing (WGS) of NTS, there is limited knowledge on NTS diversity on food and its contribution to human disease. In this study, the aim was to characterise the NTS genomes from retail foods in a particular region of the UK and assess the contribution to human NTS infections. Raw food samples were collected at retail in a repeated cross-sectional design in Norfolk, UK, including chicken (n=311), leafy green (n=311), pork (n=311), prawn (n=279) and salmon (n=157) samples. Up to eight presumptive NTS isolates per positive sample underwent WGS and were compared to publicly available NTS genomes from UK human cases. NTS was isolated from chicken (9.6 %), prawn (2.9 %) and pork (1.3 %) samples and included 14 serovars, of which Salmonella Infantis and Salmonella Enteritidis were the most common. The S. Enteritidis isolates were only isolated from imported chicken. No antimicrobial resistance determinants were found in prawn isolates, whilst 5.1 % of chicken and 0.64 % of pork samples contained multi-drug resistant NTS. The maximum number of pairwise core non-recombinant single nucleotide polymorphisms (SNPs) amongst isolates from the same sample was used to measure diversity and most samples had a median of two SNPs (range: 0–251). NTS isolates that were within five SNPs to clinical UK isolates belonged to specific serovars: S. Enteritidis and S. Infantis (chicken), and S. I 4,[5],12:i- (pork and chicken). Most NTS isolates that were closely related to human-derived isolates were obtained from imported chicken, but further epidemiological data are required to assess definitively the probable source of the human cases. Continued WGS surveillance of Salmonella on retail food involving multiple isolates from each sample is necessary to capture the diversity of Salmonella and determine the relative importance of different sources of human disease.
Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, gastroenteritis, Gastrointestinal Infection, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella, WGS, Whole Genomic Sequencing
Genomic characterization of an Escherichia coli O157:H7 strain linked to leafy greens–associated outbreaks dates its emergence to late 2015. One clade has notable accessory genomic content and a previously described mutation putatively associated with increased arsenic tolerance. This strain is a reoccurring, emerging, or persistent strain causing illness over an extended period.
Escherichia coli O157:H7 is estimated to cause ≈63,000 domestically acquired foodborne illnesses and 20 deaths in the United States each year (1). E. coli O157:H7 infections are typically associated with abdominal cramps, bloody diarrhea, and vomiting; however, a rare but serious condition called hemolytic uremic syndrome can develop, resulting in anemia and acute renal failure. Healthy cattle serve as the main reservoir for E. coli O157:H7, and contaminated food, water, and environmental sources, as well as contact with animals, have been the source of outbreaks of E. coli O157:H7 infections.
More recently, contaminated leafy greens have been recognized as a major source of E. coli O157:H7 illnesses and outbreaks. In foodborne illness attribution estimates for 2020 based on outbreak data, 58.1% of E. coli O157:H7 illnesses were attributed to vegetable row crops, a category that includes leafy greens (https://www.cdc.gov/foodsafety/ifsac/annual-reports.html). During 2009–2018, a total of 32 confirmed or suspected outbreaks of E. coli O157:H7 infections linked to contaminated leafy greens occurred in the United States and Canada (5).
A large E. coli outbreak in late 2019, hereafter referred to as outbreak A, caused 167 cases, hospitalized 85 persons from 27 states, and was associated with the consumption of romaine lettuce from Salinas Valley, California, USA (https://www.cdc.gov/ecoli/2019/o157h7-11-19/index.html). We characterized isolates from outbreak A and highly related isolates by using a variety of molecular methods.
Posted in Decontamination Microbial, E.coli O157, E.coli O157:H7, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, STEC, STEC E.coli
Posted in Decontamination Microbial, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella
