Tag Archives: Campylobacter infection

USA – Cryptosporidium and Campylobacter Raw Milk

Posted on September 4, 2014 by | Leave a comment

Food Poisoning Bulletin imagesCAZ9J1WP

Outbreaks of Campylobacter infection in Utah have been linked to raw milk consumption 14 times in the past five years, sickening more than 200 people. The largest of those outbreaks began in May of this year and was announced one week ago when the Utah Deparment of Agriculture and Food announced that it had suspended the Raw Milk for Retail distribution permit held by Ogden’s Ropelato Dairy. As of August 26, state health officials had traced 45 illnesses to the Weber County raw milk operation.

Food Poisoning Bulletin

Cryptosporidium in raw goat milk from Treasured Sunrise Farm in Parma, Idaho has sickened at least two people. Consumers who have purchased raw goat milk from the farm on or after August 24 should not drink it. The milk was sold in stores in Boise, Caldwell, Ketchum, and Star.

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USA- Campylobacter Outbreak – Raw Milk – 45 Cases

Posted on August 27, 2014 by | Leave a comment

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Utah public health officials are investigating a cluster of illness associated with the consumption of raw or unpasteurized milk. To date, 45 cases of Campylobacter infection have been reported in people who indicated that they consumed raw milk in the week before illness began. Cases have been reported from: Cache, Davis, Morgan, Salt Lake, Utah and Weber counties. Two cases occurred in out of state residents from California and Idaho. Onset dates range from May 9, 2014 to July 21, 2014. The cases range in age from two to 74 years.

All 45 cases are linked to the consumption of raw milk or cream purchased at Ropelato Dairy in Weber County. Utah Department of Agriculture and Food inspectors suspended the dairy’s license to sell raw milk on August 4, 2014, after several tests of raw milk samples taken at the farm were positive for Campylobacter.

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Research – Switzerland – Fondue with Chicken Causes Campylobacter Infections in Switzerland

Posted on July 4, 2014 by | Leave a comment

Science Daily Campylobacter

A hotpot with chicken is one of the primary risk factors for a campylobacter infection in Switzerland in winter, a new study shows. At the end of each year, the reported case numbers of this severe intestinal infection increase in Switzerland. According to the new study, this increase over the festive season can be attributed to the consumption of Hot Pots.

 

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UK – FSA Calls for Tender – Campylobacter in Scotland

Posted on March 31, 2014 by | Leave a comment

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Proposals are sought for research that investigates the factors affecting variations in Campylobacter disease rates in Scotland. Specifically the FSA is looking to commission research that will significantly improve our understanding whether deprivation continues to have a protective effect on the levels of Campylobacter infection and if so what factors are likely to be contributing to this effect. The FSA would like to know what factors are most likely to influence rates of Campylobacter infection in different socioeconomic groups in Scotland.

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Posted in Bacteria, Campylobacter, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Testing, Pathogen, Research

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