HANOI, Nov. 7 (Xinhua) — A total of 581 people in Vietnam suffered from food poisoning in the first 10 months of 2022, of whom 11 died, according to the country’s Preventive Health Department on Monday.
In the same period last year, as many as 1,519 people were affected by food poisoning, of whom five died.
Posted in Decontamination Microbial, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Food Poisoning Death, Foodborne Illness, Foodborne Illness Death, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Risk
Executive Summary
Each year in the United States, an estimated 9 million people get sick, 56,000 are hospitalized, and 1,300 die of foodborne disease caused by known pathogens. These estimates help us understand the scope of this public health problem. However, to develop effective prevention measures, we need to understand the types of foods contributing to the problem. The Interagency Food Safety Analytics Collaboration (IFSAC) is a tri-agency group created by the Centers for Disease Control and Prevention (CDC), the U.S. Food and Drug Administration (FDA), and the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS). IFSAC developed a method to estimate the percentages of foodborne illness attributed to certain sources using outbreak data from 1998 through the most recent year for IFSAC’s priority pathogens: Salmonella, Escherichia coli O157, Listeria monocytogenes, and Campylobacter. IFSAC described this method and the estimates for 2012 in a report, in a peer-reviewed journal article, and at a public meeting. Unlike in prior IFSAC Annual Reports, attribution estimates for Campylobacter are not presented in this year’s report. Evidence suggests the sources of Campylobacter outbreaks likely differ considerably from the sources of non-outbreak-associated illnesses caused by this pathogen. IFSAC is exploring alternative approaches for estimating the sources ofCampylobacter illnesses.IFSAC derived the estimates for 2020 using the same method used for the previous estimates, with some modifications. The data came from 1,287 foodborne disease outbreaks that occurred from 1998 through 2020 and for which each confirmed or suspected implicated food was assigned to a single food category. The method relies most heavily on the most recent five years of outbreak data (2016 – 2020).
Foods are categorized using a scheme IFSAC created to classify foods into 17 categories that closely align with the U.S. food regulatory agencies’ classification needs.
Salmonella illnesses came from a wide variety of foods. More than 75% of Salmonella illnesses were attributed to seven food categories: Chicken, Fruits, Pork, Seeded Vegetables (such as tomatoes), Other Produce (such as fungi, herbs, nuts, and root vegetables), Beef, and Turkey.
E. coli O157illnesseswere most often linked to Vegetable Row Crops (such as leafy greens) and Beef. More than 80% of illnesses were linked to these two categories.
Listeria monocytogenes illnesses were most often linked to Dairy products, Fruits, and Vegetable Row Crops. More than 75% of illnesses were attributed to these three categories, but the rarity of Listeria monocytogenes outbreaks makes these estimates less reliable than those for other pathogens.
Posted in Campylobacter, E.coli O157, E.coli O157:H7, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, Listeria, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Pathogen, Salmonella
| GTIN | Batch | Date |
|---|---|---|
| 3256227446849 | 223019301 | Use-by date 01/26/2023 |
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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Listeria, Listeria monocytogenes
International Life Sciences Institute (ILSI) has announced its release of a new book, “Present Knowledge in Food Safety: A Risk-Based Approach Through the Food Chain,” which presents approaches for exposure-led risk assessment and management of food contamination at key stages of production.
“The ILSI Federation is excited to support everyone — from students to experts — in these important fields to enhance their work and research for the public benefit,” said Stéphane Vidry, Ph.D., ILSI’s global executive director. “Bolstering food safety and public health is one of ILSI’s key values, and it’s alive and well in the publication of this new book.”
The book aims to improve the reliability, predictability, and relevance of food safety assessments, as well as their communication challenges, to protect public health.
The book includes 72 chapters contributed by more than 110 authors. Conceptually modeled after ILSI’s book, “Present Knowledge in Nutrition,” this book provides coverage of new and emerging science in the risk assessment paradigm as applied to chemical, physical and microbiological safety issues.
Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety, Food Safety Management, food safety training, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk
SRIKAKULAM: A large number of students, mostly girls, at IIIT-Srikakulam in Etcherla Mandal of the district were taken ill, reportedly due to food poisoning.
Though the incident had happened on Thursday night, it came the light on Saturday, after officials visited the campus. Immediately, 16 students, who needed better medical attention were shifted to RIMS Hospital in Srikakulam town.
District Collector Shrikesh B Latkar visited the IIIT campus on Saturday upon learning about the incident and ordered a probe into the incident. Though the exact reason for the student’s illness was not ascertained, the students said that they fell ill after consuming half-cooked chapati and potato curry.
The campus officials have reportedly downplayed the incident, but the issue became public on Saturday when more and more students started falling ill and visited the health centre on the campus. Meanwhile, the health department organised a special medical camp on the IIIT campus and doctors will stay there for the next five days to monitor the situation.
Speaking to the TNIE, DMHO Dr BMeenakshi said, “Special medical team will stay on the campus for the next five days. We have inspected the mess and collected the samples to ascertain the reason for the illness.”
Posted in Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Foodborne Illness, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk
Narayankhed: In yet another case of food poisoning in the State government-run schools, around 20 students reportedly fell ill at a girls residential school located at Narayankhed on Saturday. The students are being treated at a government hospital in Narayankhed.
The North Middlesex School District is looking into an incident involving undercooked school lunches that caused several middle school students to fall ill.
District Superintendent Brad Morgan said a total of 17 students at Nissitissit Middle School in Pepperell were served undercooked chicken nuggets with their school lunches.
The first incident happened on Thursday, Oct. 27, when 15 students received the undercooked nuggets with their meal. Five kids were sent home due to illness that day.
“School staff alerted the cafeteria vendor — Fresh Picks — immediately, and a new lunch was prepared for the affected students, some of whom later reported to the nurse’s office with stomach illness,” Morgan said in a news release.
Posted in Uncategorized
A Salmonella outbreak in Sweden has ended after affecting more than 100 people.
In total, 102 people fell sick in the national Salmonella Typhimurium outbreak from Sept. 17 to Oct. 19.
Arugula, also known as rocket or rucola, and bagged salad mixes that included arugula were the likely source of infection, according to the Public Health Agency of Sweden (Folkhälsomyndigheten), but no specific brand or company was named.
Twenty of 21 Swedish regions were affected. Most cases were reported in Västra Götaland, Skåne, Värmland, Jönköping, and Halland.
Patients were aged 4 to 87 with an average of 48 years old and 64 were women. Most people fell ill in the second half of September.
Posted in food bourne outbreak, food contamination, food handler, Food Hazard, Food Hygiene, Food Illness, 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, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak
ILOILO CITY – One student died while several others were hospitalized due to food poisoning in Ajuy town in Iloilo province on Friday, Nov. 4.
Mayor Jett Rojas confirmed to the Manila Bulletin in a phone interview on Sunday, Nov. 6, the news on the death of a student and several others who were hospitalized allegedly after drinking spoiled buko juice during a school party on Friday, Nov. 4.
“We can now confirm this is food poisoning,” said Mayor Rojas in an interview with the Manila Bulletin.
Posted in Decontamination Microbial, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Food Poisoning Death, Foodborne Illness, Foodborne Illness Death, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk
Posted in Uncategorized
