Is watermelon on the list of suspected food sources health officials are considering in E. coli outbreaks that have sickened children in Oregon and Kentucky? To solve outbreaks, investigators look for common exposures. Watermelon is one thing children in both states ate before they became ill, Food Poisoning Bulletin has learned.
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Tagged E. coli outbreaks, food poisoning, Food Poisoning Bulletin, Oregon
A citywide boil notice was issued for Portland, Oregon, after state health officials detected E. coli in the water supply.
The Portland Water Bureau said Friday that residents should boil all tap water used for drinking, food preparation, tooth brushing and ice for at least one minute. Ice or any beverages prepared with un-boiled tap water on or after Tuesday should be dumped.
The notice, which also covers some suburban cities, affects about 670,000 people. It will remain in effect until tests show the water system is clean.
The samples that tested positive for bacteria were collected this week from two uncovered reservoirs at Mount Tabor. The Water Bureau said it collects about 240 bacterial samples per month throughout the system, and the test to determine the presence of bacteria takes 18 hours.
The Water Bureau is investigating the cause of the contamination. The city said contamination can occur when there is a loss of water pressure, a pipe breaks or when conditions expose drinking water to outside elements.
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Tagged Oregon, Portland, Portland Water Bureau, tap water, Water Bureau
Since December 2013, Oregon health officials have been looking into the source of Campylobacteriosis that has sickened five individuals in Oregon and Ohio. All cases report eating undercooked or raw chicken livers; most cases consumed chicken livers prepared as pâté. The cases in Ohio ate chicken liver pâté while visiting Oregon. The Oregon Health Authority is working with USDA and CDC.
This is the second reported multistate outbreak of campylobacteriosis associated with consumption of undercooked chicken liver in the United States.
A high-end chicken product enjoyed in high-end restaurants in Portland is part of a small food poisoning outbreak in Oregon.
Health officials issued a public health alert Tuesday, saying six people who consumed undercooked or raw chicken livers were infected with campylobacter, a common foodborne pathogen. Three people live in Oregon and two others were visiting the state from Ohio. The outbreak includes one person in Washington state who got sick after consuming chicken liver pills. Most of the others ate chicken liver pate.
Posted in Bacteria, Campylobacter, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Technology, Food Testing, Foodborne Illness, Hygiene, Illness, Laboratory, Microbiology, Pathogen
Tagged chicken liver, chicken liver pâté, chicken livers, Oregon, Oregon Health Authority
A rare strain of Salmonella, Salmonella Overschie, caused a December 2013 outbreak in Oregon. Two people have been sickened by the strain which has never before been seen in Oregon and is typically seen less than four times a year nationwide.
The two cases are in Lane and Coos counties, which do not border one another. Both case patients are female one is a child between the ages of 0 to 9 years old and the other is a women between the ages of 20 to 29. Their exposures seem to have been within 24 hours of each other, but onset of symptoms was eight days apart.
Pulsed field gel electrophoresis tests show the isolates from the two patients are a 99 percent match. No other matches have been identified anywhere in the U.S. This indicates the two patients were sickened by the same source.
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Tagged case patients, food poisoning, Oregon, salmonella, Salmonella Overschie
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