Tag Archives: health

Australia – Hepatitis A Warning

NSW

South Eastern Sydney Local Health District today issued a health warning to patrons of a food outlet in the Sydney CBD following the diagnosis of Hepatitis A in a food preparation employee.

Public Health Director at South Eastern Sydney Local Health District, Professor Mark Ferson advised that people who ate food from Sumo Salad in Westpac Place, Kent Street, Sydney between Thursday 19 July and Thursday 26 July may need to receive a hepatitis A vaccine.

Patrons who ate food from the Sumo Salad from Wednesday 11 July to Wednesday 18 July are still at risk of hepatitis, but as the vaccine is only effective within 2 weeks of exposure, these people are not recommended to have vaccine, but should visit their GP if they develop symptoms.

Although the risk of infection to patrons is probably low, as a precaution a clinic providing a free hepatitis A vaccine will be available at Sydney Hospital, Macquarie Street Sydney. The clinic will also provide customers of Sumo Salad with an opportunity to speak to a nurse about possible exposure and any potential health risk.

The clinic will be open between 3pm and 7pm on Thursday, 2 August 2012 at Sydney Hospital’s general outpatient department, north block, entrance from Macquarie Street.

“Hepatitis A is a viral infection of the liver. The virus is spread by the faecal-oral route, including contaminated food or water or direct contact with an infected person,” Professor Ferson said.

Hepatitis A symptoms develop two to seven weeks after infection and include fever, feeling unwell, poor appetite, abdominal discomfort, jaundice (which is yellowing of the skin and eyes) and dark urine.

“There is no specific treatment for hepatitis A but the illness resolves after several days or weeks.

Professor Ferson said while a safe and effective vaccine is available against hepatitis A, it only prevents infection if given within 2 weeks of exposure. It will not protect those people who were exposed to the virus more than 2 weeks prior to vaccination.

“We urge anyone who may have been exposed to these food products to receive a Hepatitis A vaccination as quickly as possible to develop some protection from developing the infection,” he said.

”People who have already received hepatitis A vaccine or have had the disease would already be immune and will not need an injection.”

People can also contact the NSW Health Information Line 1300 066 055 for more information during business hours.

Further information on hepatitis A is available at: http://www.health.nsw.gov.au/factsheets/infectious/hepatitisa.html

Research – Listeria Control on Smoked Salmon by X – Ray

Science Direct

Abstract

In this study, smoked salmon fillets were artificially inoculated with L. monocytogenes (3.7±0.2 log CFU/g) and treated with X-ray irradiation generated by a RS 2400 X-ray machine (Rad Source Technologies Inc.) using doses of 0.0, 0.1, 0.5, 1.0, and 2.0 kGy. Unirradiated and irradiated samples were then stored at 5°C for 35 days and tested for L. monocytogenes count after 0, 5, 10, 15, 20, 25, 30, and 35 days. Also, uninoculated-untreated and uninoculated-treated samples with the lowest and highest X-ray doses (0.1 and 2.0 kGy) were stored at 5°C and examined for psychrotrophs and mesophiles counts after 0, 5, 10, 15, 20, 25, 30, and 35 days. The initial L. monocytogenes population (3.7 log CFU/g) was significantly (p<0.05) reduced to an undetectable level (< 1.0 log CFU/g) by treatment with 1.0 kGy X-ray. Treatment with 0.1 kGy X-ray significantly reduced the initial psychrotrophs and mesophiles counts from 5.3 and 3.0 to 3.3 and 2.3, respectively. However, L. monocytogenes, psychrotrophs and mesophiles counts were gradually increased during storage. Treatment with 2.0 kGy X-ray kept the L. monocytogenes population under detectable level until 35 days. Treatment with 2.0 kGy X-ray kept the mesophiles and psychrotrophs counts within the acceptable level until 35 days. These results revealed that treatment with X-ray irradiation can significantly reduce the risk of Listeriosis and extend the shelf life of smoked salmon during storage at 5°C.

 

Dairy Researchers Identify Bacterial Spoilers in Milk

Science Direct

Milk undergoes heat treatment — pasteurization — to kill off microbes that can cause food spoilage and disease, but certain bacterial strains can survive this heat shock as spores and cause milk to curdle in storage.

Researchers in the Milk Quality Improvement Program at Cornell’s College of Agriculture and Life Sciences have identified the predominant spore-forming bacteria in milk and their unique enzyme activity, knowledge that can now be used to protect the quality and shelf life of dairy products.

“We studied 1,288 bacterial isolates in raw milk, pasteurized milk and the dairy farm environment; however, only a handful of strains accounted for 80 percent of the spore-formers present,” said Wiedmann. “They grow well in milk — and possibly other foods — at temperatures as low as 43 F, and we can identify Paenibacillus because of their uniquely high galactosidase enzyme activity at 32 C.”

Newborns Sickened in Hospital- Salmonella

Food Safety News

Over the past three weeks, two newborn girls have contracted Salmonella infections at a Central California hospital.

Authorities are investigating how the infants, treated at Doctors Medical Center in Modesto, were exposed to the bacteria. 
 
“We don’t have an answer yet,” said Dr. John Walker of the Stanislaus County’s Public Health Services. “However, there has been intense investigation.”    
 
One of the victim’s moms suspects that the infant formula given to her daughter in neonatal intensive care may have been contaminated. 
 
A hospital administrator at Doctors told CBS Sacramento that this appears to be an isolated event, not part of a larger outbreak.

 

Thailand – 460 Sick – Hard Boiled Eggs – Salmonella

Bangkok Post

The number of students who have fallen ill from salmonella poisoning at a Chiang Mai school has risen to 460.

Health authorities say the students fell ill after eating three-day-old boiled eggs tainted with salmonella bacteria.

Dr Pornthep Siriwanarangsan, director-general of the Disease Control Department, said Chiang Mai Welfare School students became sick after eating donated eggs that were boiled three days previously and not reheated before they were consumed, allowing the bacteria to develop.

On Sunday evening, about 900 students of the school, located in Mae Rim district, ate chilli curry and donated boiled eggs at the cafeteria.

After the meal, 75 of the students became ill with headaches, high fever, nausea and diarrhoea.

The number of sick students increased to 460 yesterday, health authorities said.

Kids Dietary Supplements Recall – Salmonella

Food Safety News

Galactooligosaccharides (GOS) is a “highly pure food grade powder derived from milk lactose” with uses including being an ingredient in dietary supplements for kids.
 
Since as early as May 10, 2012,  Westchester, IL-based Corn Products International Inc. has recalled the GOS manufactured in South Korea and sold  in 44.1 lb. plastic bags for food use only in the U.S.
 
Corn Products issued the recall in early May because almost 20 tons of GOS may be contaminated with Salmonella.  The ingredient was distributed to eight states and Canada, Czech Republic, New Zealand and the United Kingdom.
 
But only now has Sedona Labs recalls “certain lots” of its our iFlora® Kids Multi-Probiotic® and iFlora™ 4-Kids Powder distributed between 3/16/2011 and 5/3/2012 over concern for possible Salmonella contamination from the GOA ingredient

Sweden Burgers Withdrawn – Salmonella

Axfood

Axfood withdraws Garant Burgers 4-pack, Garant Burgers pack of 10, Garant Grill Washer and Garant Burgers 4-pack Barbeque because salmonella is detected in a routine examination. The hamburger is composed solely of Swedish raw material.

Customers who bought Garant Hamburger or BBQ Washer urged to return it to the store because it has to be sent for destruction and not fall into the normal household waste.

Denmark Close to Conquering Salmonella

Food Poisoning Bulletin

According to new statistics, in 2011 the number of Danes contracting Salmonella infections fell to the lowest level since the 1980s. That country has a strict policy called the Danish National Salmonella Control Program that reduces Salmonellabacteria in egg-laying hens and broilers.

That program works to minimize human exposure to Salmonella from live animals and meat products. It detects, prevents, and controls Salmonella in “primary production”, or on the farm, before there is any threat to human health.

These proactive measures, as opposed to the reactive measures of recalls and relying on proper handling by consumers, has reduced the incidence of Salmonella infections to just 1,166 in 2011. And almost half of those infections were contracted by Danes traveling to Egypt, Thailand, and Turkey.

The effort includes a ban on selling eggs from any flocks that test positive for Salmonella. Denmark can also require any imported eggs to be free from Salmonella. In 2011, no breeding flocks were positive for Salmonella.

US FDA – Recall More Romaine Lettuce – Salmonella

FDA

Pacific International Marketing (“Pacific”) is voluntarily recalling 19 cases of bulk Romaine Lettuce sold at Vons and Pavilions stores in California and Nevada due to potential Salmonellacontamination. The bulk Romaine Lettuce was sold in bulk produce bins from July 2, 2012 through July 4, 2012. The lettuce heads are banded with a red twist tie marked “Safeway.”

Consumers who may have purchased this product should discard it or return it to the place of purchase for a full refund. No Illnesses have been reported to date.   This recall is being conducted out of an abundance of caution. The recall is the result of a positive Salmonella test taken at the field level.  The source of contamination is unknown.

Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

Hand Sanitiser Contaminated with Bacteria

Winipeg Free Press

TORONTO – A hand sanitizer meant to protect people from germs is being recalled because of bacterial contamination, Health Canada said Thursday.

Kimberly-Clark is recalling its Kleenex-brand Luxury Foam Hand Sanitiser after company testing detected bacteria that may pose serious health risks to people with weakened immune systems, especially those with the lung disorder cystic fibrosis.

The bacteria identified in the tested samples are from the Burkholderia cepacia group. These bacteria pose little risk to healthy people, but for those with immune systems weakened by other illnesses, the microbes can cause serious problems, including pneumonia and blood infection.