Cranswick has revealed that a Salmonella incident earlier this year cost the company more than £3 million ($3.6 million).
In a half-year results statement, which covers up to Sept. 24, 2022, the food producer said adjusted group operating profit was 1.7 percent lower at £68.4 million ($81.4 million).
This included a charge of £3.1 million ($3.7 million) due to costs associated with the product recall in May after Salmonella was found at the Hull cooked poultry facility in England.
In a follow-up on the food poisoning outbreak that affected hundreds of schoolchildren at the Ischool Nha Trang in Khanh Hoa province, Vietnam, health officials now report test results from the Pasteur Institute Nha Trang show pathogenic bacteria were found in the fried chicken wings of the meal, causing the outbreak which sickened students at a Ischool Nha Trang.
Specifically, Salmonella sp., Bacillus cereus and Escherichia coli were detected in food samples. In addition, Bacillus cereus was also detected in fish sauce samples.
According to our previous report, some 400 students were sickened including more than 200 hospitalizations and one death was reported in a first grade student after eating a school lunch.
Posted in Bacillus cereus, E.coli, escherichia coli, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, Foodborne Illness Death, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Salmonella
Israel’s top chocolate manufacturer announced on Tuesday that it is reintroducing several lines of candy to the Israeli market following a nationwide recall earlier this year due to salmonella contamination.
In a statement, the Strauss Group said that products from its Elite chocolate line, including the Parra brand, Pesek Zman and Kif Kef candy bars, would “gradually return to the shelves.” The move follows the reopening of its factory in Nof Hagalil in Israel’s north, where the salmonella was discovered. The company said that it has made “significant investments … to ensure the quality and safety of the products at the highest level.”
Posted in Decontamination Microbial, food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Salmonella, Salmonella in Chocolate
Photo – Graham Beards at English Wikipedia
Like norovirus, Sapovirus is a virus belonging to the Caliciviridae family which multiplies in the mucous membranes of the human small intestine.
In 2002, the International Committee on Taxonomy of Viruses officially gave this virus the name of “Sapovirus; prior to that time it was known as the “Sapporo virus.”
The “Sapo” in “Sapovirus” is derived from Sapporo, Japan, where the virus was discovered.
Previously, Sapovirus was believed to be the cause of sporadic gastroenteritis mainly in children, but in recent years reports have been on the rise of mass outbreaks such as food poisoning..
Like norovirus, Sapovirus causes gastroenteritis throughout the year.
Epidemiological studies have strongly identified the eating of raw bivalves such as oysters and food prep workers carrying the virus as being part of the virus’ transmission route. In addition, as there have been cases of mass outbreaks at facilities such as schools and day cares where no raw oysters were eaten, person to person secondary infection is suspected to exist.
In recent years, the development and popularization of a new testing method (real-time PCR) has clarified the relationship between Sapovirus and food poisoning.
Read more at the link above and below
If you have contaminated food in your fridge, throwing it away isn’t enough to stop the spread of listeria and other food-borne illnesses.
That’s the message the Centers for Disease Control and Prevention is reiterating amid recent listeria and other food-borne outbreaks.
Earlier this month, the CDC announced one person died and 13 were hospitalized across six states in a listeria outbreak linked to contaminated deli meat and cheese. Illnesses were reported in Illinois, New York, New Jersey, Massachusetts, California and Maryland, where one person died.
Listeria outbreaks have also been linked to soft cheeses, mushrooms, hard-boiled eggs and a wide range of other foods.
The CDC says foods and surfaces become cross-contaminated. From there, the germs spread to shelves and drawers, then to other foods and the human hands that touch them.
But health experts say there’s a simple solution for stopping the spread of listeria: clean your fridge.
Take out all removable parts and wash them with hot, soapy water. After you clean the inside of the fridge, the CDC recommends adding a tablespoon of bleach to one gallon of water and using that water to wipe down the fridge one more time.
Posted in Decontamination Microbial, food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, foodborne outbreak, foodbourne outbreak, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak
The FDA is advising consumers not to eat, and restaurants and food retailers not to sell, and to dispose of Dai One Food Co. frozen half shell oysters with a harvest date of 2/6/2022 from Designated Area No. II and sold in the states named above.
The Southern Nevada Health District notified the FDA of two clusters of illnesses from individuals that consumed raw oysters at a restaurant in Las Vegas on 10/28/2022 and 11/5/2022. To date, the Southern Nevada Health District reports one confirmed and nine potential sapovirus illnesses.
The FDA is issuing this alert advising consumers to not eat and restaurants and food retailers to not sell oysters harvested on 2/6/2022 from Designated Area No. II from Dai One Food Co in ROK, due to possible sapovirus contamination. The FDA notified State contacts and the Interstate Shellfish Sanitation Conference (ISSC) of the import and harvest details.
The FDA is awaiting information on further interstate distribution of the oysters and will continue to monitor the investigation and provide assistance to state authorities as needed.
Sapoviruses cause a sporadic gastroenteritis, similar to norovirus, in populations ranging from children to the elderly. The infections are more frequent in children under age 5 than in adults. The most common symptoms of sapovirus are diarrhea, vomiting, nausea, and stomach pain. Other symptoms include fever, headache, and body ache.
Most people infected with sapovirus begin to develop symptoms 12 to 48 hours after infection. Symptoms usually last one to four days.
Posted in FDA, 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, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Salmonella
FSIS will implement the cloth sampling on February 1, 2023, unless the Agency receives substantive comments that warrant further review. Submit comments on or before January 23, 2023.
Posted in Salmonella, Shigatoxin, STEC, STEC E.coli
| Batch | ||
|---|---|---|
| HULLS SOLD AT THE FISH STAND FROM 5 TO 7 NOVEMBER 2022 | ||
Posted in E.coli, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin
| Batch | Date | |
|---|---|---|
| lot 90 | Best before date 18/11/2022 | |
| lot 91 | Best before date 11/28/2022 | |
| lot 92 | Best before date 05/12/2022 | |
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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Listeria, Listeria monocytogenes
