Tag Archives: salmonella infection

USA- Salmonella Outbreak

Posted on February 2, 2015 by | Leave a comment

Food Poisoning Bulletin

A Salmonella outbreak in Dahlhart, Texas has sickened at least a dozen people some of whom have been hospitalized. Health officials have not yet determined the source of the outbreak which began several weeks ago.

Symptoms of a Salmonella infection usually develop between 12 and 72 hours after exposure and last up to a week. They include diarrhea, which can be bloody, nausea, vomiting, fever, and abdominal cramps. Dehydration is a risk. In a small percentage of cases, the infection travels to the bloodstream producing more severe illnesses such as arterial infections, endocarditis and arthritis.

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Research – Reduction of Risk of Salmonella Infection from Kitchen Cleaning Clothes by Use of Sodium Hypochlorite Disinfectant Cleaner

Posted on October 15, 2014 by | Leave a comment

Wiley Online Library Salmonellaa

Abstract

The objective of this study was to evaluate the reduction of infection risk due to exposure to Salmonella sp. in kitchen cleaning clothes by the use of a bleach (sodium hypochlorite) cleaner utilizing a continuous-time dynamic exposure model. The only route of exposure considered was hand contamination during cloth use. The occurrence and numbers of Salmonella was studied in 60 homes over a 6-week period in which half disinfected kitchen cleaning clothes with a sodium hypochlorite based disinfectant cleaner. This study demonstrated that a significant risk exists for Salmonella infection from kitchen cleaning clothes in Mexican homes and that this risk can be reduced by almost 100-fold by soaking cleaning clothes in a bleach product. The risks of infection and illness could likely be further reduced by developing a more effective procedure for reducing Salmonella in cleaning clothes treated twice a day with a sodium hypochlorite disinfectant (i.e. longer soaking time) or using a greater concentration of the disinfectant.

Significance and Impact of the Study

Hygiene intervention is a key strategy to reduce the potential risk of disease-causing micro-organisms in households. There is a lack of understanding of the human health risk associated with the use of contaminated kitchen cleaning cloths. The study used a quantitative microbial risk assessment to estimate the risk associated with the use of kitchen cleaning clothes by using disinfectant products. The results showed that the use of prescribe protocols can reduce the risk of Salmonella infections in household kitchens.

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FSA – Advice on Safe Handling of Eggs

Posted on August 23, 2014 by | Leave a comment

FSA EGGS

The FSA is today reminding caterers of its advice on the safe handling of eggs. Strong circumstantial evidence suggests that eggs used in catering establishments may be linked to the recent outbreak of salmonella in England.

There is also evidence to indicate that cases in Europe with the same strains of salmonella infection are associated with consumption of eggs.

The FSA is reminding caterers of the following advice:

  • keep eggs away from other foods, when they are still in the shell and when you have cracked them open
  • don’t use damaged or dirty eggs
  • be careful not to splash raw egg onto other foods, surfaces or dishes
  • if you are breaking eggs to use later (sometimes called ‘pooling’) keep the liquid egg in the fridge and take out small amounts as needed
  • use all ‘pooled’ liquid egg on the same day and don’t add new eggs to top it up
  • cook eggs and foods containing eggs thoroughly
  • use pasteurised egg for raw or lightly cooked foods
  • always wash and dry your hands thoroughly after touching eggs or working with them
  • clean food areas, dishes and utensils thoroughly and regularly, using warm soapy water, after working with eggs
  • serve egg dishes straight away, or cool them quickly and keep chilled

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USA – CDC Update – Multistate Outbreak of Multidrug-Resistant Salmonella Heidelberg Infections Linked to Foster Farms Brand Chicken

Posted on May 29, 2014 by | Leave a comment

CDC cdc

Highlights

  • Read the Advice to Consumers »
  • View the Timeline of Events »
  • The investigation continues into Salmonella Heidelberg infections likely related to Foster Farms chicken.
  • As of May 22, 2014, a total of 574 persons infected with seven outbreak strains of Salmonella Heidelberg have been reported from 27 states and Puerto Rico, since March 1, 2013.
    • 37% of ill persons have been hospitalized, and no deaths have been reported.
    • Most ill persons (77%) have been reported from California.
  • Epidemiologic, laboratory, and traceback investigations conducted by local, state, and federal officials indicate that consumption of Foster Farms brand chicken is the likely source of this outbreak of Salmonella Heidelberg infections.
  • The outbreak strains of Salmonella Heidelberg are resistant to several commonly prescribed antibiotics. Although these antibiotics are not typically used to treat Salmonella bloodstream infections or other severe Salmonella infections, antibiotic resistance can be associated with increased risk of hospitalization in infected individuals.
  • It is not unusual for raw poultry from any producer to have Salmonella bacteria. CDC and USDA-FSIS recommend consumers follow food safety tipsExternal Web Site Icon to prevent Salmonella infection from raw poultry produced by Foster Farms or any other brand.

 

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USA – Update on the Foster Farms Salmonella Outbreak – Is it Over?

Posted on March 4, 2014 by | Leave a comment

CDCimagesCAYZ5I84

The investigation continues into Salmonella Heidelberg infections likely related to Foster Farms chicken.

As of February  28, 2014, a total of 481 persons infected with seven outbreak strains of Salmonella Heidelberg have been reported from 25 states and Puerto Rico, since March 1, 2013.

38% of ill persons have been hospitalized, and no deaths have been reported.

Most ill persons  (76%) have been reported from California.

The number of reported infections from all seven outbreak strains  of Salmonella Heidelberg returned to baseline levels in January and the  outbreak appeared to be over, as noted in the previous update on January 16,  2014. However, the investigation continued.

Ongoing surveillance identified in February that infections from  two of the previously rare outbreak strains have again exceeded the number of  infections expected to be reported to PulseNet during this time of year.

Epidemiologic, laboratory, and traceback investigations conducted by local, state, and federal officials indicate that consumption of Foster  Farms brand chicken is the likely source of this outbreak of Salmonella Heidelberg infections.

The outbreak strains of Salmonella Heidelberg are resistant to several commonly prescribed antibiotics. Although these antibiotics are not typically used to treat Salmonella bloodstream infections or other severe Salmonella infections,  antibiotic resistance can increase the risk of hospitalization in  infected individuals.

It is not unusual for raw poultry from any producer to have Salmonella bacteria. CDC and USDA-FSIS recommend consumers   follow food safety tips to prevent Salmonella infection from raw  poultry produced by Foster Farms or any other brand.

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Research – Brasil – Risk of Infection by Salmonella and Listeria from RTE Vegetables

Posted on February 10, 2014 by | Leave a comment

Science DirectEurofins Food Testing UK

The current study was carried out to estimate the risks of infection due to consumption of RTE vegetables contaminated with Salmonella and Listeria monocytogenes in Brazil. The risk assessment model was composed of five different modules comprising the retail-consumption steps. Scenarios were simulated using prevalence and concentration levels reported in RTE vegetables in Brazil as well as considering values 10 times lower. In addition, scenarios in which temperature during transportation and storage are maintained below 5 °C were also evaluated. Models built in Excel spreadsheets were run (100,000 iterations) using @Risk software. The two outputs were risk of infection per month (probability of infection per month due to consumption of RTE vegetables) and number of infections per month (number of people that consumed RTE vegetables and get infected per month). The QMRA models predicted that the mean risk of Salmonella infection per month is 5.7E-03, while the mean risk of infection for L. monocytogenes was 8.1E-06 per month. The reduction of prevalence of Salmonella from 1.7% to 0.17% resulted in a decrease of risk of infection per month by about 6 times. In the case of L. monocytogenes, the reduction of prevalence from 2.2% to 0.22% resulted in decrease of risk of infection from 8.1E-06 to 1.0E-06. The risks and number of cases predicted in scenarios in which temperature was kept below 5 °C were reduced for both pathogens studied when compared to scenarios where this was not the case. The scenario where prevalence and concentration of pathogens was reduced and where temperature was <5 °C led to the lowest number of infections due by Salmonella and L. monocytogenes (187 and 3.3E-05 cases, respectively). The results suggest that effective mitigation strategies need to be adopted. The strict control of temperature during transportation, storage and consumption was more effective to reduce risk and number of cases due to L. monocytogenes than to Salmonella. More data is needed to improve the accuracy of risk assessment models developed.

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Posted in Bacteria, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Testing, Listeria, Listeria monocytogenes, Microbiology, Pathogen, Research, Salmonella

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UK Report on Salmonella in Whelks in 2013

Posted on December 23, 2013 by | Leave a comment

Eurosurveillanceecdclogo

An increase in the number of cases of Salmonella enterica serotype Goldcoast infection was observed in England during September 2013. A total of 38 cases were reported, with symptom onset dates between 21 June and 6 October 2013. Epidemiological, environmental, microbiological and food chain evidence all support the conclusion that this outbreak was associated with eating whelks processed by the same factory. Whelks are a novel vehicle of Salmonella infection and should be considered when investigating future outbreaks.

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Posted in Bacteria, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Testing, Microbiology, Research, Salmonella

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UK – FSA Salmonella Outbreak investigation

Posted on September 12, 2013 by | Leave a comment

FSASalmonella

An outbreak of an unusual type of salmonella infection, Salmonella Typhimurium, across England and Wales is being investigated by Public Health England, Public Health Wales, the FSA and local authority environmental health officers.

A total of 21 confirmed cases in Wales and 30 in England have been reported, with 9 cases known to have required hospitalisation. Other potential cases are being investigated in both countries.

The outbreak was first detected in Wales in August and centred mainly in North Wales (Conwy and Gwynedd), with additional clusters being investigated in England in the Thames Valley, Leeds, Cumbria and Stafford areas.

Cases are widely geographically distributed in patients aged 7 months to 87 years.

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Posted in Bacteria, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Standards Agency, Food Testing, Foodborne Illness, Hygiene, Laboratory, Microbiology, outbreak, Salmonella

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USA – Salmonella News – Thai Peppers – Holiday Inn Update

Posted on May 30, 2013 by | 2 comments

FDA Recall

FRUIT TREASURE of CHULA VISTA, CA is recalling 43 boxes (25lb) of fresh THAI PEPPERS, because it has the potential to be contaminated with Salmonella, 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.

The recalled fresh Thai peppers were distributed on April 7, 2013 to April 10, 2013 to retail markets in California.

The product comes in a 25lb white wax box with a logo that says “JAMMIN PEPPERS”.

No illnesses have been reported to date in connection with this problem.

Food Poisoning Bulletin

The outbreak of Salmonella associated with the Holiday Inn Bordeaux in Fayetteville, North Carolina has grown to 99 ill persons, up 11 from yesterday. Sixteen cases are lab-confirmed, according to Buck Wilson of the Cumberland County Health Department.

The two restaurants that served food associated with this outbreak are the Cafe Bordeaux and the All American Sports Grill. If you ate at these restaurants and suffered the symptoms of a Salmonella infection, including fever, chills, diarrhea, nausea, vomiting, abdominal pain, and muscle pains, see a health care provider as soon as possible.

 

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Posted in Bacteria, FDA, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, Microbiology, outbreak, Pathogen, Recall, Salmonella

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USA – Las Vegas Firefly Restaurant Salmonella Outbreak – 200 Cases – 20 States – UK and Canada

Posted on May 13, 2013 by | Leave a comment

Food Poison JournalSalmonella

According to a report just released by the Southern Nevada Health Department, as of May 5, 2013 at least 196 patrons and 4 employees of Firefly who consumed food and/or drinks at Firefly restaurant during April 21-26, 2013 have been determined to be confirmed or probable cases of Salmonella infection.  From various surveillance data sources, reports of illness from restaurant patrons who normally reside in twenty states:

Arizona, California, Colorado, Hawaii, Illinois, Massachusetts, Minnesota, Mississippi, North Carolina, New Hampshire, Nevada, Ohio, Oklahoma, Oregon, Pennsylvania, South Carolina, Texas, Utah, Washington and two foreign countries (Canada, United Kingdom).

Illness onset dates occurred within the April 22 to May 1, 2013 time frame.  The onset date with the peak number of ill restaurant patrons was April 24, 2013. Because the incubation period for Salmonella is usually 12-36 hours, this might suggest that patrons who ate at Firefly on April 22-23, 2013 had the highest risk of exposure to the pathogen.

According to some there is a call to name this species as Salmonella Firefly – after the restaurant.

Serotyping of the isolates indicated that the outbreak strain was Salmonella (assigned with the antigenic code “I:4,5,12:i:-”.

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Posted in Bacteria, Eurofins Laboratories, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, Hygiene, Illness, Microbiology, outbreak, Pathogen, Salmonella

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