Officials now report that nine hospitalized children have been diagnosed with a complication that causes the kidneys to shut down.

Eleven daycare centers have been closed since Monday. Five of them may be allowed to reopen on Sept. 11 if no illnesses among attendees or staff have been confirmed. The five centers and six with known patients were closed as a cautionary move because they all use a central kitchen.

The Shiga toxin-producing E. Coli involved in the outbreak can also attack other organs and cause widespread organ failure. It is not unusual for children to appear to be recovering and then backslide into a much more severe infection.

Investigators have collected samples of leftovers and frozen food for testing, but those test results are not yet available.

About E. coli infections
Anyone who has developed symptoms of E. coli infection should seek medical attention and tell their doctor about their possible exposure to the bacteria. Specific tests are required to diagnose the infections, which can mimic other illnesses.

Alberta Health Services officials said the outbreak has peaked, though more patients could be identified. There is a chance of secondary infections where sick patients expose others in their families to the bacteria.

The symptoms of E. coli infections vary for each person but often include severe stomach cramps and diarrhea, which is often bloody. Some patients may also have a fever. Most patients recover within five to seven days. According to the Centers for Disease Control and Prevention (CDC), others can develop severe or life-threatening symptoms and complications.

Many people with HUS recover within a few weeks, but some suffer permanent injuries or death. This condition can occur among people of any age but is most common in children younger than five years old because of their immature immune systems, older adults because of deteriorating immune systems, and people with compromised immune systems such as cancer patients. 

About 5 to 10 percent of those diagnosed with E. coli infections develop a potentially life-threatening kidney failure complication known as a hemolytic uremic syndrome (HUS). Symptoms of HUS include fever, abdominal pain, tiredness, decreased frequency of urination, small unexplained bruises or bleeding, and pallor. 

People who experience HUS symptoms should immediately seek emergency medical care. People with HUS will likely be hospitalized because the condition can cause other serious and ongoing problems such as hypertension, chronic kidney disease, brain damage, and neurologic problems.

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Nineteen sick people are aged 63 to 93, including 13 men and six women. Patients have been reported from 10 different regions.

Six people with listeriosis have died. However, it is unclear what role the infection played in their death because most patients had other severe underlying diseases.

People have been sick with the same type of Listeria since autumn 2022, but 15 cases occurred from the end of May this year, said Folkhälsomyndigheten (the Public Health Agency of Sweden).

Of cases with available information, 14 reported eating vacuum-packed salmon from one of two brands before falling sick. Both these brands are produced by Leröy Seafood, and Listeria was detected in products and environmental samples in the firm’s facility.

In most cases, samples have only been analyzed qualitatively so it is unclear if Listeria was above the limit of 100 CFU/g, according to Livsmedelsverket (the Swedish Food Agency).

“For Leröy Smögen Seafood, safe and secure food is our priority, and we take this incident very seriously. We are doing everything we can to ensure this does not happen again. We have a good cooperation and dialogue with the Swedish Food Agency,” said a company statement.

Finding the source of infections
Further analysis of samples from food, the environment, and human cases found the same type of Listeria, which points to the salmon products being the likely source of infection. The company has increased sampling and is carrying out further clean-up measures at the facility.

In early August, the retailer Axfood recalled a batch of Falkenberg Seafood cold smoked salmon 200-grams after low levels of Listeria were found.

The product was available for sale in the majority of Axfood’s stores. Listeria was detected during the retailer’s internal checks.

“The production has not been stopped, but all batches are currently analyzed for the presence of Listeria before release on the market. The company must take action following its HACCP-based procedures. They must also investigate the cause of contaminated products with Listeria monocytogenes and take measures to prevent such contamination. This may involve changes to HACCP-based procedures or other measures,” said Mats Lindblad from Livsmedelsverket.

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The Directorate-General of Health (DGS) said 209 cases were associated with the consumption of broa de milho (a type of cornbread) in some regions of the country since mid-July.

The clinical symptoms of cases directed a laboratory investigation that considered the short incubation period and duration, the literature, and had contributions from experts.

Patients presented similar symptoms, including a dry mouth, vision issues, dizziness, mental confusion, and decreased muscle strength. Symptoms were observed between 30 minutes to two hours after eating food. In most cases, they were classified as mild, but more than 40 people required hospital care.

Tropane alkaloid findings
In samples taken from flour, bread, and patients, the tropane alkaloids atropine and scopolamine were detected at very high levels.

An investigation found strong evidence of contamination with seeds from the Datura genus, a plant that may be present as weeds in cultivated fields. Such contamination can occur during harvesting.

This work involved regional departments of public health, the Economic and Food Safety Authority (ASAE) and the General Directorate of Food and Veterinary Affairs (DGAV).

Following the incident, DGAV is to release a guide for producers, to ensure better control of this plant in fields and after harvest.

In early August, officials warned people not to eat broa de milho in certain parts of the country but said the product “is, and should continue to be, an integral part of the Portuguese diet.”

Authorities restricted the use of raw materials in the manufacture of the implicated products.

The advice to avoid broa de milho in Leiria, Santarém, Coimbra, and Aveiro has now been lifted.

Authorities said this is due to the lack of new suspected cases and the absence of potentially contaminated products on the market. Businesses and consumers were thanked for following the earlier recommendations.

DGS added that a risk assessment does not justify maintaining the guidance to avoid broa de milho in the identified regions but if new cases arise the situation could change.

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Alberta Health Services reports at least 50 children with symptoms of E. Coli infection have gone to hospitals. There are 17 lab-confirmed patients.

All 11 daycare centers share a common kitchen, according to the health services.

The following sites have been issued a closure order until issues are resolved:

• Fueling Brains Braeside
• Fueling Brains West 85th
• Fueling Brains New Brighton
• Fueling Brains Centennial
• Fueling Brains Bridgeland
• Fueling Brains McKnight
• Braineer Academy
• Kidz Space
• Little Oak Early Education (formerly Mangrove)
• Almond Branch School
• Vik Academy in Okotoks

Families with children attending any of the implicated locations are being sent letters advising of the outbreak and are being asked to monitor for symptoms and present to an emergency department if necessary.

About E. coli infections
Anyone with children at the implicated daycare centers who have developed symptoms of E. coli infection should seek medical attention and tell their doctor about their possible exposure to the bacteria. Specific tests are required to diagnose the infections, which can mimic other illnesses.

The symptoms of E. coli infections vary for each person but often include severe stomach cramps and diarrhea, which is often bloody. Some patients may also have a fever. Most patients recover within five to seven days. Others can develop severe or life-threatening symptoms and complications, according to the Centers for Disease Control and Prevention (CDC).

About 5 to 10 percent of those diagnosed with E. coli infections develop a potentially life-threatening kidney failure complication, known as a hemolytic uremic syndrome (HUS). Symptoms of HUS include fever, abdominal pain, feeling very tired, decreased frequency of urination, small unexplained bruises or bleeding, and pallor. 

Many people with HUS recover within a few weeks, but some suffer permanent injuries or death. This condition can occur among people of any age but is most common in children younger than five years old because of their immature immune systems, older adults because of deteriorating immune systems, and people with compromised immune systems such as cancer patients. 

People who experience HUS symptoms should immediately seek emergency medical care. People with HUS will likely be hospitalized because the condition can cause other serious and ongoing problems such as hypertension, chronic kidney disease, brain damage, and neurologic problems.

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A total of 33 confirmed and one probable case were linked to a pub in Wrexham.

Despite an investigation and testing, the precise source or route of transmission in the Salmonella Infantis outbreak was not identified.

In late July, an Outbreak Control Team (OCT) was established including Public Health Wales, Betsi Cadwaladr University Health Board and Wrexham County Borough Council’s environmental health team.

No details on the age range or gender of patients were released to protect their identity.

Source of outbreak unknown
Richard Firth, consultant in public health at Public Health Wales, and chair of the OCT, said several cases of Salmonella were identified in Wrexham at the end of July.

“We can confirm a total of 33 confirmed, genomically identical, cases of Salmonella infection and one probable case associated with The Nags Head public house on Mount Street, Wrexham, owned by Marston’s PLC,” he said.

“On July 31, control measures were put in place, which included a voluntary closure and deep clean of the premises, and testing of all staff. No further cases have been identified since the control measures were put in place.

“Whilst all the evidence indicates the exposure site for the infections being The Nags Head, extensive investigation and testing has not identified the precise source or route of transmission for the infections. Public Health Wales would like to extend our sympathies to those affected by this outbreak. We would also like to thank our multi-agency partners as well as the management and staff at both The Nags Head and Marston’s PLC for their proactive support throughout this investigation.”

About Salmonella
Food contaminated with Salmonella bacteria does not usually look, smell, or taste spoiled. Anyone can become sick with a Salmonella infection. Infants, children, seniors, and people with weakened immune systems are at higher risk of serious illness because their immune systems are fragile, according to the CDC.

Anyone who has developed symptoms of Salmonella food poisoning should seek medical attention. Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis. Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis.

Symptoms of Salmonella infection can include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating contaminated food. Otherwise, healthy adults are usually sick for four to seven days. In some cases, however, diarrhea may be so severe that patients require hospitalization.

Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop a severe illness and serious, sometimes life-threatening conditions. Some people get infected without getting sick or showing any symptoms. However, they may still spread the infections to others.

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The health department told university officials that there haven’t been any new patients since Aug. 25. As of Thursday this week there had been 42 patients identified in the outbreak. Four were hospitalized and two remained in the hospital as of Friday.

The residences of the sick people hasn’t been revealed, but the health department has reported that “it has no reason to believe the outbreak is connected to the university’s public dining facilities.” Some of the patients are residents of sorority houses.

The state health department surveyed 3,200 people during its investigation, according to the university health services department.

“Of that number, 37 are probable cases based on reported E. coli symptoms while five cases have been confirmed with positive tests. The number of individuals impacted may change as the ADH continues to investigate,” according to the university.

“Original estimates of the number of individuals who may have impacted were reduced after those with similar symptoms but no link to the outbreak were sorted out from those with true E. coli symptoms.”

Investigators from the state continue to look for a source of the bacteria while they wait on laboratory results. They believe the outbreak began about two weeks ago. 

“The university has increased its surface cleaning and sanitizing protocols to help mitigate the spread,” according to university officials.

About E. coli infections

Anyone who has developed symptoms of E. coli infection — especially University of Arkansas students who live in sorority or fraternity houses — should seek medical attention and tell their doctor about their possible exposure to the bacteria. Specific tests are required to diagnose the infections, which can mimic other illnesses.

The symptoms of E. coli infections vary for each person but often include severe stomach cramps and diarrhea, which is often bloody. Some patients may also have a fever. Most patients recover within five to seven days. Others can develop severe or life-threatening symptoms and complications, according to the Centers for Disease Control and Prevention (CDC).

About 5 to 10 percent of those diagnosed with E. coli infections develop a potentially life-threatening kidney failure complication, known as a hemolytic uremic syndrome (HUS). Symptoms of HUS include fever, abdominal pain, feeling very tired, decreased frequency of urination, small unexplained bruises or bleeding, and pallor. 

Many people with HUS recover within a few weeks, but some suffer permanent injuries or death. This condition can occur among people of any age but is most common in children younger than five years old because of their immature immune systems, older adults because of deteriorating immune systems, and people with compromised immune systems such as cancer patients. 

People who experience HUS symptoms should immediately seek emergency medical care. People with HUS will likely be hospitalized because the condition can cause other serious and ongoing problems such as hypertension, chronic kidney disease, brain damage, and neurologic problems.

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Earlier this week, the Centre for Health Protection (CHP) of the Department of Health revealed a suspected puffer fish poisoning case and reminded people not to consume puffer fish.

The patient is an 84-year-old man who developed dizziness, finger numbness and shortness of breath about one hour after eating cooked puffer fish, which was caught by himself on the same day in local waters. He was admitted to a hospital for treatment and is in stable condition.

Certain organs of puffer fish have high concentrations of tetrodotoxin, which is a potent neurotoxin that can affect the central nervous system. The toxin is not removed by cooking, boiling, drying or freezing. 

In another incident, suspected neurotoxic shellfish poisoning affected two people.

A 42-year-old female and a 45-year-old male presented with tingling of the tongue, vomiting and diarrhea a few minutes to three hours after consuming steamed snails at home. An initial investigation revealed the snails were bought from a seafood stall at Ap Lei Chau Market.

“Neurotoxic shellfish poisoning toxin is a natural toxin sometimes found in bivalve shellfish. It is heat-stable and cannot be destroyed through cooking,” said a CHP spokesman.

Advice from officials included sourcing shellfish from places where monitoring programs for toxins have been established and to only purchase such products from reliable sources.

Bacterial outbreaks
CHP also investigated two suspected food poisoning clusters affecting five people.

The first cluster had two females, aged 29 and 30, who developed abdominal pain, diarrhea, nausea, vomiting and fever about 15 hours after eating at a restaurant in Tsim Sha Tsui. The other cluster involved three females, aged 22 to 49, who had similar symptoms about 14 hours after having dinner at this restaurant on the same day. Two people were hospitalized.

Initial investigations pointed to pancakes made with eggs as the source of illness that might have been caused by Salmonella.

An imported case of Shiga toxin-producing E. coli (STEC) infection was recorded in mid-August.

A 2-year-old boy was suffering from vomiting in early August, and then had a fever, abdominal pain and diarrhea the next day. He was taken to hospital and admitted before being discharged the next day after his condition became stable. STEC was detected in a stool specimen.

The patient had been to Malaysia from July 29 to August 3. He had consumed yogurt and fresh fruit juice, and had contact with animals. He also swam at the beach and in a swimming pool. Two family members also recorded similar symptoms but had recovered.

The largest outbreak sickened at least 55 people. It involved 24 males and 31 females, aged 7 to 49, who came down with abdominal pain and diarrhea eight to 16 hours after having dinner at a canteen of a campsite in Tai Po.

Officials suspected penne carbonara contaminated with Clostridium perfringens as the source of illness. Initial investigations revealed a possible reason for the incident was improper food holding temperatures. 

Wild plants and bamboo shoot
In mid-August, a 69-year-old woman fell sick after accidentally consuming part of a dangerous plant. CHP reminded the public not to pick or consume wild plants, and to be aware of vegetables containing calcium oxalate raphide.

The patient reported oral numbness, a burning sensation of the mouth and shortness of breath shortly after consuming a wild taro that she was given as a gift from a friend in Tai Po. 

Taro is a popular ingredient used to prepare various dishes and desserts. However, some plants look like taro, such as giant alocasia, but contain toxins that can cause food poisoning.

CHP has also advised people not to consume raw bamboo shoot after a 67-year-old man and a 50-year-old woman fell ill.

The male patient bought fresh bamboo shoots from a shop in Mei Foo and the female patient pressed them into juice at home on the same day. The duo developed headache, dizziness, palpitation, nausea, limb numbness and shortness of breath 10 minutes after drinking the juice. 

“Raw bamboo shoot contain cyanogenic glycosides. Cyanogenic plant products such as bamboo shoot can cause poisoning when eaten raw and in sufficient amounts. Cyanogenic plants should be cut into smaller pieces, soaked in water and cooked thoroughly in boiling water before consumption,” said a CHP spokesman.

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An analysis by the European Centre for Disease Prevention and Control (ECDC) focused on two sub-clusters of Salmonella Enteritidis sequence type (ST) 11 with 134 cases mostly reported between January and August 2023. This Salmonella Enteritidis sequence type is the most frequently detected in Europe.

In one cluster, 97 cases with recent or historical isolates, that were closely related genetically, were reported with 22 cases in Denmark, 19 in France and 12 each in Ireland and the Netherlands. Norway has nine patients, Austria and Belgium both have six, Finland has five, Slovenia has three, Sweden has two, and Germany has one.

Link to meat from Poland
In Denmark, the majority of 19 interviewed cases reported consumption of kebab or pizza that may have had chicken as an ingredient, before developing symptoms. In Austria, two of five interviewed patients reported eating chicken kebabs within seven days before the onset of symptoms and two sick people ate other dishes such as chicken burrito and chicken schnitzel.

Last week, the Danish Veterinary and Food Administration (Fødevarestyrelsen) found Salmonella in a batch of frozen chicken kebab meat from Poland, which was withdrawn from the market. The meat was intended to be further heat-treated before eating.

Further tests found it was the same type of Salmonella that sickened people in Denmark from May to August. Frozen chicken kebab products were mainly sold to restaurants. Salmonella cannot survive heat treatment above 75 degrees C (167 degrees F). Fødevarestyrelsen said it would intensify scrutiny on other batches of chicken products from Poland to ensure they are not contaminated with Salmonella.

In the other cluster, 37 cases were reported with 10 each from France and Germany. Austria has eight patients, Sweden has four, Norway has three, and Slovenia has two.

The majority of tested isolates have shown resistance to ciprofloxacin. When antibiotic treatment is required, ciprofloxacin is often used but other antibiotics are needed for these cases.  

More people sick
The two clusters represent only some Salmonella Enteritidis ST11 infections and these strains continue to pose a risk in Europe until sources in the food chain are properly investigated and controlled, said ECDC.

This is shown by information from Austrian authorities, who have recorded 27 sick people in all federal states except Tyrol. One cluster has 14 cases from February to May 2023. Patients are between the ages of 10 and 64.

Another cluster has seven patients aged between 5 and 63 and a 63-year-old man died. Austrian media reported the Klagenfurt public prosecutor’s office is investigating the death. The third cluster, with the latest illness in July, has six cases in Austria aged between 7 and 75.

There were also 65 infections associated with an English outbreak in 2023. For 43 cases linked to a restaurant, the mean age was 32 with a range of 6 to 61 and 17 were female. Epidemiological investigations suggested eggs or chicken as the likely cause.

Thorough cooking of meat and poultry and avoiding cross contamination from uncooked meat to ready-to-eat food are vital to prevent infection with Salmonella.

In 2021, ECDC and the European Food Safety Authority (EFSA) disclosed a multi-country outbreak of Salmonella Enteritidis ST11 linked to poultry products. In 2020 and 2022, two assessments were published on outbreaks of Salmonella Enteritidis ST11 linked to eggs and egg products, showing circulation of the bacteria responsible since 2013.

Meanwhile, a recent control campaign by the National Food Chain Safety Office (Nebih) in Hungary found numerous hygiene problems, Salmonella positive products and one site was temporarily suspended. The seasonal operation looked at outlets selling gyros – a type of sandwich with meat and salad – and other meats.

In late July, Nébih officials conducted inspections in seven gyros distribution units. Proceedings were opened against five sites due to hygiene and traceability deficiencies. The operation of one was suspended. It has since been re-inspected with defects corrected and the required cleaning carried out, allowing it to continue operating.

A total of 19 products were also sampled at eight producers. Tests confirmed Salmonella in seven batches of poultry, so proceedings were brought against the three producers involved. Another two findings of Salmonella in other checks resulted in action including a manufacturer being told to review slaughter hygiene.

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According to the outbreak announcements, the agency has not yet determined the source of the bacteria. 

Food and Drug Administration officials have not revealed where the patients infected with Salmonella Newport live. Nor have they indicated what food or foods are being traced, though they have reported that traceback efforts have begun. So far, there are eight confirmed patients in the outbreak, which is ongoing.

“While the investigation is ongoing to determine what product made people sick, the outbreak appears to be over, and there is likely no ongoing risk to consumers. Additional information will be provided as it becomes available,” according to the outbreak notice from the FDA.

For the outbreak of Cryptosporidium, the FDA is reporting there are 11 patients, all from Minnesota. The FDA is assisting the Minnesota Department of Health and the Minnesota Department of Agriculture in the outbreak investigation. Traceback efforts have begun, but the FDA is not reporting what food or foods are being traced. 

According to the Centers for Disease Control and Prevention, Cryptosporidiosis is a disease that causes watery diarrhea. It is caused by microscopic germs — parasites called Cryptosporidium. Cryptosporidium, or “Crypto” for short, can be found in water, food, soil, surfaces, or dirty hands contaminated with the feces of humans or animals infected with the parasite. Minute amounts of feces not detectable by the human eye can cause infections. 

Testing is the only way to diagnose infection by the parasite as its symptoms can mimic other diseases. Symptoms of Crypto generally begin 2 to 10 days after becoming infected with the parasite. Symptoms include watery diarrhea, stomach cramps or pain, dehydration, nausea, vomiting, fever, and weight loss.

The disease is diagnosed by examining stool samples. People infected with Crypto can shed the parasite irregularly in their poop; for example, one day, they shed the parasite; the next day, they don’t; the third day, they do. Consequently, patients may need to give three samples collected on three different days to help make sure that a negative test result is accurate. Healthcare providers should specifically request testing for Crypto. Routine ova and parasite testing does not normally include Crypto testing.

Symptoms usually last about 1 to 2 weeks, ranging from a few days to 4 or more weeks in people with healthy immune systems. Some people require treatment with antibiotics to recover.

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The recalled products were sold at the Ice Cream House in Brooklyn, NY, and through retail supermarkets in New York, New Jersey, and Ohio, according to the company’s recall notice posted by the Food and Drug Administration this afternoon.

This recall is related to the soft serve On The Go cups previously recalled by Real Kosher Ice Cream Inc., where two cases of illnesses have been reported in this outbreak in New York and Pennsylvania. Both individuals were hospitalized, but no deaths have been reported to date. 

Consumers can use the following information to identify the recalled products:

The company has ceased producing and distributing the products as the investigation is ongoing. 

The newly recalled products include all Ice Cream House branded items currently on the market. This includes all dairy and non-dairy (Parve) products, like ice creams, cakes, logs, and novelty items with the “Ice Cream House” logo. Products are packed in clamshells or cake trays with plastic dome covers in various sizes and styles and have an Ice Cream House label, as seen above. Recalled products are not labeled with lot or date codes.

Products involved in the recall should be discarded or returned to the original point of purchase for a full refund or replacement.

“Ice Cream has a long shelf life and may still be in the freezers of consumers. Consumers should check their freezers and throw away the recalled ice cream products or return it to the place of purchase,” according to the recall notice.

Anyone with questions or concerns can email the company at: [email protected] or call 845-445-7644.

About Listeria infections

Food contaminated with Listeria monocytogenes may not look or smell spoiled but can still cause serious and sometimes life-threatening infections. Anyone who has eaten any recalledproducts and developed symptoms of Listeria infection should seek medical treatment and tell their doctors about the possible Listeria exposure.

Also, anyone who has eaten any of the recalled products should monitor themselves for symptoms during the coming weeks because it can take up to 70 days after exposure to Listeria for symptoms of listeriosis to develop. 

Symptoms of Listeria infection can include vomiting, nausea, persistent fever, muscle aches, severe headache, and neck stiffness. Specific laboratory tests are required to diagnose Listeria infections, which can mimic other illnesses. 

Pregnant women, the elderly, young children, and people such as cancer patients who have weakened immune systems are particularly at risk of serious illnesses, life-threatening infections, and other complications. Although infected pregnant women may experience only mild, flu-like symptoms, their infections can lead to premature delivery, infection of the newborn, or even stillbirth.

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The Governor’s announcement comes after the New York State Department of Health issued comprehensive guidelines to healthcare providers, outlining optimal practices for identifying and treating patients related to such bacterial infections.

Fatal cases of vibriosis have also been identified in Connecticut, prompting authorities to alert the public and bolster healthcare vigilance. The deaths were linked to swimming in contaminated water. Governor Hochul stressed the importance of awareness and preventive steps, emphasizing that New Yorkers should be informed about minimizing exposure risks.

“While rare, the vibrio bacteria has unfortunately made it to this region and can be extraordinarily dangerous,” Governor Hochul cautioned. “As we investigate further, it is critical that all New Yorkers stay vigilant and take responsible precautions to keep themselves and their loved ones safe, including protecting open wounds from seawater and, for those with compromised immune systems, avoiding raw or undercooked shellfish which may carry the bacteria.”

The spectrum of vibriosis encompasses various bacterial strains, with Vibrio vulnificus prominently occurring in saltwater coastal environments. The prevalence of this bacterium surges from May to October, coinciding with warmer weather conditions. Ingesting the bacteria can lead to symptoms such as diarrhea, stomach cramps, vomiting, fever, and chills. Additionally, exposure can result in ear infections, sepsis, and life-threatening wound infections.

Authorities are currently investigating the death in Suffolk County to ascertain whether the bacteria was contracted from New York waters or from elsewhere. In the interim, the New York State Department of Health has communicated with healthcare providers, urging them to remain vigilant and consider vibrio vulnificus when diagnosing cases of severe wound infections or sepsis with or without associated wound infections.

Dr. James McDonald, New York State Health Commissioner, highlighted the need for heightened awareness, stating, “We are reminding providers to be on the lookout for cases of vibriosis, which is not often the first diagnosis that comes to mind. We are also suggesting to New Yorkers that if you have wounds, you should avoid swimming in warm seawater. And, if you have a compromised immune system, you should also avoid handling or eating raw seafood that could also carry the bacteria.”

Suffolk County Executive Steve Bellone underscored the importance of staying informed and cautious, “While we continue to investigate the source of this rare infection, it is important for residents to remain aware and vigilant on precautions that can be taken. As always, if any residents have health concerns we encourage them to contact their healthcare provider.”

It’s worth noting that while anyone can contract vibriosis, individuals with liver disease, cancer, weakened immune systems, or those taking medication to reduce stomach acid levels may be more susceptible to infection or complications arising from infection.

To mitigate the risk of vibriosis, individuals with open wounds, recent piercings, or tattoos are advised to avoid exposing the affected area to warm seawater in coastal regions. Alternatively, these wounds should be covered with waterproof bandages. Moreover, individuals with compromised immune systems are cautioned against consuming raw or undercooked shellfish, such as oysters, known to harbor the bacteria. Practicing safe handling techniques and thorough handwashing is recommended after touching raw shellfish.

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Investigators linked the outbreak to ground beef sold at ShopRite stores in the Northeast, according to a notice from the Centers for Disease Control and Prevention.

Of the 18 patients, seven were so sick they had to be hospitalized. Patients were from four states. No one died. The patients lived in New York, New Jersey, Connecticut and Maryland.

“WGS (Whole Genome Sequencing) showed that bacteria from sick people’s samples were closely related genetically. This suggested that people in this outbreak may have gotten sick from the same food,” according to the CDC’s report.

“. . . The outbreak strain was identified in a routine ground beef surveillance sample collected by USDA-FSIS in March 2023.”

State and local public health officials interviewed patients about the foods they ate in the week before they got sick. Of the 16 people interviewed, 10 reported eating ground beef. Nine sick people reported purchasing the ground beef from ShopRite locations in Connecticut, New Jersey, and New York. Seven of these people specifically reported purchasing 80 percent lean ground beef products. Two people reported purchasing ground beef products from ShopRite but could not remember the type of ground beef.

As of Aug. 23, a total of 18 people infected with the outbreak strain of Salmonella were reported. Illnesses started on dates ranging from April 27 through July 6.

“The true number of sick people in this outbreak was likely much higher than the number reported, and the outbreak may not have been limited to the states with known illnesses. This is because many people recover without medical care and are not tested for Salmonella. In addition, recent illnesses may not yet be reported as it usually takes 3 to 4 weeks to determine if a sick person is part an outbreak,” according to the CDC outbreak notice.

Although this outbreak has ended, the CDC is reminding consumers to cook ground beef to an internal temperature of 160 degrees F to kill pathogens.

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Although investigators identified the cause of the outbreak, the Food and Drug Administration is not reporting what brand of Pico de Gallo was implicated. The agency reported that 37 people were sickened in the outbreak, but did not report where they live. The FDA first reported the outbreak on June 14.

“For the outbreak of Salmonella Paratyphi B var. L(+) tartrate+ the outbreak has ended and FDA’s investigation has closed. CDC, FDA, and state and local partners conducted epidemiologic and traceback investigations and identified Pico de Gallo as the source of the outbreak,” according to an FDA report released Wednesday.

The FDA reported that its investigators took samples of the product as well as environmental samples of the production facility, but all of the samples came back negative for the outbreak strain. The agency’s statement says there is no risk to consumers.

“Due to the lack of additional supporting evidence, investigators were unable to determine a specific ingredient within the Pico de Gallo or contributing factors as the source of the contamination. Additionally, once investigators had enough information to confirm Pico de Gallo as the source of this outbreak, the products were past their shelf life and no longer available for sale,” the FDA reported.

Cyclospora outbreak
In an outbreak of infections from the microscopic cyclospora parasite, the FDA is reporting that the patient count is 72, up from 69 a week ago. The FDA has not released any patient information and is not reporting where the sick people live. The agency first reported the outbreak on June 14.

FDA investigators have begun traceback efforts as well as onsite inspections and sample analysis. However, the agency has not reported what food is being traced or what location is being inspected.

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There is a link between patients and different packaged brands of Spanish omelet (tortilla de patata), which is made with potatoes and eggs, purchased in various supermarkets in different regions.

The Norwegian cases stayed in Barcelona between July 10 and 23.

The first case, a 38-year-old man, was confirmed with onset of symptoms on July 23. He consumed the suspected product between July 17 and 23. The man required hospitalization on August 10, admission to the ICU on August 12, and treatment with botulinum antitoxin.

The second is a probable case; a 38-year-old woman, with onset of botulism symptoms on July 22. She reported eating the implicated product between July 14 and 20 but did not need hospitalization or specific treatment.

Eleven people sick

Five confirmed and four probable cases of botulism had previously been reported from June 21 to July 22. Sick people ranged from 23 to 63 years old with a median age of 49. Four confirmed patients required medical attention in intensive care units but no deaths have been reported.

Italy recorded two cases of botulism linked to omelets eaten in Spain. The patients are a 23-year-old woman and her 61-year-old father who returned home from Valladolid on July 1, having consumed the suspected item on June 30.

The other three confirmed patients live in Madrid, Galicia and Asturias and are aged 43, 49 and 50. Four probable patients are from Valencia, Andalusia and Madrid and are aged 49, 27, 63 and 48.

According to information from the Spanish Agency for Food Safety and Nutrition (AESAN), all brands of Spanish omelets consumed by the cases were made by a single company. Items were also distributed to Andorra, France, and Portugal.

All items with a batch number equal to or greater than 10001 and an expiration date later than September 2 are safe to eat. Spanish omelets with lot numbers between 5426 and 5563 should not be consumed.

Restart of operations

Earlier this month, the firm linked to the outbreak restarted production after being given the all-clear.

Grupo Empresarial Palacios Alimentación said the production line at the Mudrián factory had been reopened after approval from authorities. Production was stopped and products were removed from sale in July.

All official and internal analyses carried out on the products and manufacturing processes were negative for Clostridium botulinum and botulinum toxin, according to the company.

Palacios Alimentación said it was important to always follow the recommendations for use and conservation instructions on the labeling of such products, which should have been kept refrigerated.

Botulinum poisoning is a rare but life-threatening condition, caused by toxins produced by Clostridium botulinum bacteria. In foodborne botulism, symptoms generally begin 18 to 36 hours after eating contaminated food. However, they can occur as soon as six hours or up to 10 days later. Symptoms may include double or blurred vision, drooping eyelids, slurred speech, difficulty swallowing or breathing, paralysis, a thick-feeling tongue, dry mouth, and muscle weakness.

Anyone who has eaten suspect products and developed symptoms should immediately seek medical attention.

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The ice cream, made by Real Kosher Ice Cream of Brooklyn, NY, has been found to be contaminated with the same strain of Listeria monocytogenes as that found in samples from two patients. Both patients, one in New York and the other in Pennsylvania, have been so sick that they required hospitalization.

The company issued a recall of certain ice cream products earlier this month after a link was established between the sick people and its products.

In information released yesterday, the FDA confirmed that Listeria Monocytogenes matching the sick people’s samples was found in an unopened sample of the implicated ice cream during testing by the Pennsylvania Department of Agriculture.

Also, the New York Department of Agriculture and Markets found the outbreak strain of Listeria Monocytogenes in five finished samples of “Soft Serve On the Go” ice cream cups collected from the company’s manufacturing facility.

The ice cream was distributed in California, Colorado, Connecticut, Washington D.C., Delaware, Florida, Illinois, Massacheassetts, Maryland, Michigan, Minnesota, North Carolina, New Hampshire, New Jersey, New York, Ohio, Oregon, Pennsylvania, Virginia and West Virginia.

The company is recalling all flavors of its Soft Serve On The Go 8-ounce ice cream cups”

• Soft Serve On The Go Vanilla Chocolate 
• Soft Serve On The Go Razzle
• Soft Serve On The Go Caramel 
• Soft Serve On The Go Parve Vanilla Chocolate
• Soft Serve On The Go Sorbet Strawberry Mango
• Soft Serve On The Go Lite Peanut Butter

The FDA is continuing to investigate the outbreak along with state officials and the U.S. Centers for Disease Control and Prevention. 

Additional patients are likely part of the outbreak because of the lag time between when people become ill and when testing, confirmation testing and reporting are done. Also, it can take up to 70 days for symptoms of Listeria infections to develop. 

About Listeria infections
Food contaminated with Listeria monocytogenes may not look or smell spoiled but can still cause serious and sometimes life-threatening infections. Anyone who has eaten any of the recalled ice cream and developed symptoms of Listeria infection should seek medical treatment and tell their doctors about the possible Listeria exposure.

Also, anyone who has eaten any of the recalled products should monitor themselves for symptoms during the coming weeks because it can take up to 70 days after exposure to Listeria for symptoms of listeriosis to develop. 

Symptoms of Listeria infection can include vomiting, nausea, persistent fever, muscle aches, severe headache, and neck stiffness. Specific laboratory tests are required to diagnose Listeria infections, which can mimic other illnesses. 

Pregnant women, the elderly, young children, and people such as cancer patients who have weakened immune systems are particularly at risk of serious illnesses, life-threatening infections, and other complications. Although infected pregnant women may experience only mild, flu-like symptoms, their infections can lead to premature delivery, infection of the newborn, or even stillbirth.

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This past week, officials from the city of Mikkeli sent a questionnaire to parents of students and staff about symptoms that occurred during or after school meals on Aug. 16. As of Monday morning, answers had been received from nearly 3,800 parents and 350 employees.

All schools in Mikkeli have had at least a few patients. The incident is being investigated with the Finnish Food Authority (Ruokavirasto) and National Institute of Health and Welfare (THL).

Samples taken from different foods and raw materials are being examined to find out the cause of the epidemic. Results of laboratory tests are expected later this week.

Mainly mild illnesses
Most sick people had mild symptoms, which they have now recovered from, and as yet no serious illnesses have come to the attention of authorities.

About half of the students had symptom onset within an hour of eating, and 75 percent within six hours. About 16 percent came down with symptoms 12 hours after eating. The most common symptom was stomach pain, followed by nausea, headache, vomiting, diarrhea, fever, muscle or joint pain, and a few reported blood in their stool.

Ill staff reported stomach pain, nausea, headache, diarrhea, vomiting, fever, joint pain, and one person had blood in their stool.

Initial findings point to vegetable tortillas as the source, because there have been sick people at all schools where they were available.

Several students mentioned the tortillas were “bad” with some saying they tasted like soap or detergent.

The tortillas came ready-made for all kitchens, from the same place. Vegetable filling was done for schools in four different kitchens.

In 2021, a large Salmonella outbreak in Finland affected more than 700 people, with children making up the majority of patients. The implicated food was a salad with iceberg lettuce, cucumber, and peas served in several education establishments. Officials in the city of Jyväskylä investigated the incident with the help of THL.

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The Kansas Department of Health and Environment and the Southeast Kansas Multi-County Health Department announced that the outbreak is associated with the Trade Winds Bar and Grill in Garnett, KS, in Anderson County. The town is about 70 miles southwest of the Kansas City metro area.

The health departments are asking anyone who ate at the restaurant between July 14 and Aug. 9 and who later experienced symptoms of diarrhea, bloody diarrhea, abdominal pain, nausea or vomiting to complete an online survey.

The survey is anonymous and will help health officials confirm the source and scope of the outbreak.

Health officials say the cause of such infections is usually traced back to the consumption of raw or undercooked poultry or poultry that has not been held at the proper temperature or by food that was contaminated by such items.

Additional information about the outbreak and help for those who would like to complete a phone-based version of the survey can call 785-448-6559 for residents in Anderson County or 877-427-7317 for those living outside of Anderson County.

The health departments did not report the number of sick people. Still, the U.S. Centers for Disease Control and Prevention says there are usually more sick people than are reported in campylobacter outbreaks because many people do not seek medical attention.

Many people recover in a week, but Campylobacter infection can result in long-term consequences, such as arthritis, irritable bowel syndrome (IBS), and Guillain-Barré syndrome (GBS).

About campylobacter infections
According to the U.S. Centers for Disease Control and Prevention, outbreaks have been associated with unpasteurized dairy products, contaminated water, poultry, and produce. People also can become infected from contact with dog or cat feces. Person-to-person spread of Campylobacter is uncommon.

Azithromycin and fluoroquinolones, such as ciprofloxacin, are commonly used for treatment, but resistance to fluoroquinolones is common.

Campylobacter infection symptoms usually begin two to five days after exposure and are characterized by diarrhea (frequently bloody), abdominal pain, fever, nausea, and sometimes vomiting. More severe illnesses can occur, including bloodstream infection and symptoms mimicking acute appendicitis or ulcerative colitis.

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The agency reports that the outbreak has ended with 13 patients having been identified. The FDA did not reveal any patient information, such as where the patients lived.

According to the agency’s most recent update, it first reported the outbreak to the public on July 26. The FDA initiated traceback efforts but did not report what food or foods were being traced as part of the investigation.

The Centers for Disease Control and Prevention did not post any information about the outbreak, as is the agency’s practice when a source of the pathogen is not found.

In other outbreak news, FDA has ended its investigation into an outbreak of infections from the microscopic Cyclospora parasite. According to the agency’s update yesterday the outbreak has ended with a patient count of 59, which is up from 55 a week ago. 

For the Cyclospora outbreak, the FDA initiated traceback, sample testing and onsite inspections. However the agency did not report what food was being traced or what was being tested. The agency also did not report what location had been inspected. The FDA first reported the outbreak on July 26.

In an ongoing investigation of illnesses caused by Listeria monocytogenes the FDA confirmed an ice cream product is likely the cause of the infections. The agency first reported the outbreak on Aug. 9, before the source of the pathogen was known.

On Aug. 10 the FDA posted an advisory stating that the outbreak was linked “Soft Serve On The Go” ice cream cups produced by Real Kosher Ice Cream of Brooklyn, NY. Two people have been confirmed as outbreak patients and both have required hospitalization.

The ice cream was distributed to California, Colorado, Connecticut, Washington D.C., Delaware, Florida, Illinois, Massachusetts, Maryland, Michigan, Minnesota, North Carolina, New Hampshire, New Jersey, New York, Ohio, Oregon, Pennsylvania, Virginia and West Virginia.

The ice cream has been recalled. For packaging codes and photos of the recalled products, click here.

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The UK Health Security Agency (UKHSA) said it has identified an increase of Cyclospora cayetanensis in travelers returning from Mexico. The microscopic parasite is transmitted through contaminated food or drinks.

Between May 12 and Aug. 14, 74 cases were reported in England, Wales, and Scotland. Slightly more than half of patients are female and overall patients have a median age of 44. 

Travel information is known for 52 cases, of which 48 reported going to Mexico. Of these, 42 stayed in different hotels in the Riviera Maya and Cancún regions, and most reported having a variety of food and drink within their resort as part of an all-inclusive holiday package.

Seasonal outbreaks of cyclosporiasis in people returning from Mexico have been reported since 2015, except in 2020 and 2021 during the COVID-19 pandemic, although case numbers have varied with 79 in 2015, 359 in 2016, 82 in 2017, 61 in 2018, 67 in 2019, and 36 in 2022.

“Travelers to Mexico are strongly advised to maintain good food and water hygiene at all times even if staying in high-end all-inclusive resorts. If possible, they should choose freshly prepared food that is thoroughly cooked and served piping hot. Certain foods should be avoided such as fresh uncooked berries and herbs, unpeeled fruit and salad items as these can be difficult to clean,” said the UKHSA.

UKHSA is investigating the clusters of illnesses with the UK trade association for travel agents (ABTA) and Mexican public health authorities.

Wider problem
At the end of July, the U.S. Centers for Disease Control and Prevention (CDC) reported there are 1,063 patients identified as part of multiple outbreaks from April 2023. Sick people range in age from 2 to 96 and live in 34 states and New York City. A total of 79 people have been admitted to hospital but no one has died.

The Public Health Agency of Canada (PHAC) has recorded 260 illnesses with 230 in Ontario as of August. Patients range in age from 1 to 97 years old. Six people were hospitalized but no one died.

The British Columbia Centre for Disease Control (BCCDC) said 43 cases had been reported to the agency in 2023 and at least nine of these were locally acquired, as they did not travel outside of Canada and the United States.

About Cyclospora
Anyone who has developed symptoms of Cyclospora infection, and has reason to believe they have been exposed to the parasite, should seek medical attention. Specific tests are required and antibiotics are used to fight the parasite.

Cyclospora infection can cause severe abdominal pain, watery diarrhea, nausea, vomiting, body aches, and fatigue. Symptoms can develop between two and 14 days after exposure. Though symptoms can be severe enough to send people to the hospital, it’s rare for people to die from Cyclospora infections. 

Cyclospora is a type of protozoa, which is a tiny, single-celled organism. It is transmitted when people somehow ingest contaminated feces, typically through contaminated food or water. It can be spread only through human waste, unlike E. coli and Salmonella, which can also be spread from animal fecal matter. 

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A total of 27 people have fallen sick and one has died in the trio of Salmonella Enteritidis incidents.

Investigation of the outbreaks is being carried out by the Austrian Agency for Health and Food Safety (AGES), the Ministry of Health and the relevant provincial authorities. Initial surveys point to poultry meat from Poland, which was used to produce kebab skewers, as the vehicle of infection.

First outbreak details
Since February, 14 people in Austria have become ill with a specific type of Salmonella Enteritidis. Patients with this strain have also been reported in Denmark, Germany, France, the Netherlands, Norway and the United Kingdom.

From May to July, Statens Serum Institut (SSI) in Denmark recorded 15 people infected with the same type of Salmonella Enteritidis. Patients are seven men and eight women and live across the country. They are between 15 and 99 years old with a median age of 30.

Whole genome sequencing of bacteria isolated from patients showed they were very closely related and all belonged to sequence type 11, which is the most frequently detected Salmonella type in Denmark and the rest of Europe.

In Germany, there are six patients with five of these confirmed. Patients range in age from 9 to 58 years old. Five are male and the other is female. The first date of illness onset is December 2022. The latest reported date is mid-June 2023.

There were 65 infections associated with an English outbreak in 2023. For 43 cases linked to a restaurant, the mean age was 32 with a range of 6 to 61 and 17 were female. Epidemiological investigations suggested eggs or chicken as the likely cause.

The Netherlands has two cases that were notified in March 2022 and April 2023. Both are male and aged between 20 and 40 years old.

Norway has identified one patient, a female younger than 5, with a sampling date in March 2023. There is no information on travel history or possible exposures.

Other outbreaks
The second Austrian outbreak involves another cluster type of Salmonella Enteritidis. A total of seven people have fallen sick since April and one has died.

Investigations into the second incident uncovered another Salmonella Enteritidis outbreak that was responsible for a further six cases in Austria. Related infections have also been reported in Ireland, Belgium, the Netherlands, and France.

In the Netherlands, there are eight patients aged 16 to 68 with a median age of 56. Three are male and five are female. People fell sick between September 2020 and July 2023.

In Belgium, there are eight patients possibly related to the outbreak reference strain. The most recent case was isolated in January 2023 from a 49-year old man; the other seven were isolated between January and September 2022 and ranged from 6 to 79 years old. Three were male and four were female.

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The Directorate-General of Health (DGS) said 187 suspected cases of food poisoning have been recorded associated with the consumption of broa de milho (a type of cornbread) in certain areas of the country between July 21 and August 9. Affected regions are Leiria, Santarém, Coimbra, and Aveiro.

“Broa de milho is, and should continue to be, an integral part of the Portuguese diet. However, in the context of suspected food poisoning, it is recommended that the consumption of this food be stopped in the geographical areas identified above, pending an investigation by the authorities,” said the DGS.

Patients presented similar symptoms including a dry mouth, visual changes, dizziness, mental confusion and decreased muscle strength. Symptoms were observed between 30 minutes to two hours after eating food. In most cases, symptoms were classed as mild but 43 suspected patients required hospital care. However, the agent responsible has not been revealed.

Focus on flour
An epidemiological investigation is in progress and involves regional departments of public health, the Economic and Food Safety Authority (ASAE) and the General Directorate of Food and Veterinary Affairs (DGAV).

Authorities have restricted the raw materials used in the manufacture of broa de milho that is suspected to be involved and are monitoring the situation.

Those affected had consumed broa de milho produced and distributed in the districts of Santarém, Leiria, Coimbra and Aveiro. Initial suspicions have fallen on the flour used to make the product.

To deal with the existing uncertainty, officials are carrying out tests on food and raw materials as well as inspecting businesses to identify the batches of raw materials used.

DGS said the recommendation to avoid broa de milho in the four regions listed is a preventive measure that would remain in place until there is a guarantee that all potentially contaminated foods have been removed from the market and the investigation has been completed.

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Five confirmed and four probable cases of botulism have been reported from June 21 to July 22. Patients range from 23 to 63 years old with a median age of 49. Three confirmed patients required medical attention in intensive care units but no deaths have been reported.

There was a common link to different packaged brands of Spanish omelet (tortilla de patata), which is made with potatoes and eggs, purchased in various supermarkets. All cases had eaten tortilla de patata before becoming ill and products had been made by the same company. Suspected items were also distributed to Andorra, France, and Portugal.

Botulinum poisoning is a rare but life-threatening condition, caused by toxins produced by Clostridium botulinum bacteria. It can paralyze muscles, including those used for breathing.

All clear at production site
Grupo Empresarial Palacios Alimentación said the production line at the Mudrián factory has been reopened after approval from the Ministry of Health at the Junta de Castilla y León, which supervises its activity. Production was stopped and products were removed from sale in July.

The plant has been inspected up to seven times in the past month and official checks have not found any problems. All official and company analyzes carried out on the products and manufacturing processes have been negative for Clostridium botulinum and botulinum toxin, according to the company.

Palacios Alimentación said procedures had been reinforced but it was important to always follow the guidelines, recommendations for use and conservation instructions on the labeling of such items, as well as information from the Spanish Agency for Food Safety and Nutrition (AESAN) and health authorities.

The company added it would continue to regularly carry out control checks and improvement procedures to preserve the quality and safety of its products.

All items with a batch number equal to or greater than 10001 and an expiration date later than September 2 are safe to eat. Spanish omelet’s with lot numbers between 5426 and 5563 were earlier withdrawn from the market and should not be consumed.

Packaged Spanish omelet products should have been kept refrigerated and investigators are also looking at the distribution, storage and transport steps.

Details of those sick
The European Centre for Disease Prevention and Control (ECDC) reported that Neurotoxin type B has been identified in three of five confirmed patients.

Italy recorded two cases of botulism linked to Spanish omelets eaten in Spain. Patients are a 23-year-old woman and her 61-year-old father who returned home from Valladolid on July 1, having consumed the suspect item on June 30.

The other three confirmed patients live in Madrid, Galicia and Asturias and are aged 43, 49 and 50. Four probable patients are from Valencia, Andalusia and Madrid and are aged 49, 27, 63 and 48.

In foodborne botulism, symptoms generally begin 18 to 36 hours after eating contaminated food. However, they can occur as soon as six hours or up to 10 days later. Symptoms may include double or blurred vision, drooping eyelids, slurred speech, difficulty swallowing or breathing, paralysis, a thick-feeling tongue, dry mouth, and muscle weakness.

Anyone who has eaten suspect products and developed symptoms should immediately seek medical attention.

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A recall in the United States triggered this recall. The U.S. recall resulted from an individual becoming ill and reporting to have eaten this product. Pennsylvania Department of Agriculture tested samples of product and one sample tested positive for Listeria monocytogenes.

As of the posting of the U.S. recall, two cases of illness have been reported in this outbreak in New York and Pennsylvania. Both individuals were hospitalized, but no deaths have been reported to date.

According to the Canadian Food Inspection Agency (CFIA), the products were distributed in Ontario and Quebec, Canada.

Recalled products:

Consumers should not consume, serve, use, sell or distribute recalled products. Recalled products should be thrown out or returned to the location where they were purchased.

About Listeria infections
Food contaminated with Listeria monocytogenes may not look or smell spoiled but can still cause serious and sometimes life-threatening infections. Anyone who has eaten any recalled ice cream and developed symptoms of Listeria infection should seek medical treatment and tell their doctors about possible Listeria exposure.

As of the posting of this recall, no reported illnesses have been associated with consuming these products in Canada.

Symptoms of Listeria infection can include vomiting, nausea, persistent fever, muscle aches, severe headache, and neck stiffness. Specific laboratory tests are required to diagnose Listeria infections, which can mimic other illnesses. 

Pregnant women, the elderly, young children, and cancer patients with weakened immune systems are particularly at risk of serious illnesses, life-threatening infections, and other complications. Although infected pregnant women may experience only mild, flu-like symptoms, their infections can lead to premature delivery, infection of the newborn, or even stillbirth.

Also, anyone who has eaten recalled products should monitor themselves for symptoms during the coming weeks because it can take up to 70 days after exposure to Listeria for symptoms of listeriosis to develop. 

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Four people were taken to the hospital on July 30 after they became ill following a meal at a house in Leongatha, a town in the state of Victoria, the previous day.

Two women, aged 66 and 70, died in the hospital on Aug. 4. A third person, a 70-year-old man, died in the hospital on Aug. 5. A 68-year-old man remains in the hospital in a critical condition.

Don and Gail Patterson and her sister Heather Wilkinson died from symptoms consistent with death cap mushroom poisoning, according to media reports. Ian Wilkinson is the patient still in hospital.  

Investigators from Victoria police executed a search warrant at a residence in Leongatha. Detectives also interviewed a 48-year-old woman who was released pending further enquiries.

Local media said the suspect, Erin Patterson, was the daughter-in-law of the couple who died.

An investigation surrounding the exact circumstances of the incident is ongoing and police are working with the Victorian Department of Health.

Poisonous mushroom risk
In April this year, the Victorian Department of Health warned that eating just one death cap mushroom may kill an adult. Poisonous mushrooms, including death caps, occur in Victoria during autumn, as the weather becomes wetter and cooler.

Cooking, peeling or drying these mushrooms does not remove the poison. There is no home test available to distinguish safe and edible mushrooms from poisonous types.

Symptoms of poisoning can include violent stomach pains, nausea, vomiting and diarrhea and usually occur six to 24 hours after eating the mushrooms. Even if initial symptoms subside serious liver damage may have occurred.

People should urgently attend an emergency department if they believe they’ve eaten a poisonous mushroom and take any remaining mushrooms with them for identification.

The Food Safety Information Council regularly warns people to be extremely careful around wild mushrooms because of the poisoning risk.

In April 2022, a young child was hospitalized in the Australian Capital Territory (ACT) after consuming a death cap mushroom. In 2012, two people died after eating these mushrooms at a New Year’s Eve party in Canberra and in 2014 four people in the ACT were seriously poisoned.

“Death cap mushrooms can appear at any time of year but are more common a week or two after good rains. They have been found in the Canberra region, in and around Melbourne, in Tasmania and in Adelaide. They are not native to Australia and are often found near oak trees growing in warm wet weather,” said Cathy Moir.

“Death cap mushrooms are difficult to distinguish from some other wild mushrooms so we recommend you play it safe and only eat mushrooms that you have purchased from a supermarket, greengrocer or other reputable source.”

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The recall is the result of an individual becoming ill and reporting to have eaten this product. Pennsylvania Department of Agriculture tested samples of product and one sample tested positive for Listeria monocytogenes.

As of the posting of this recall, two cases of illness have been reported in this outbreak in two states, New York and Pennsylvania. Both individuals were hospitalized but no deaths have been reported to date.

“Soft Serve on the Go Cups” were distributed in the states of California, Colorado, Connecticut, Washington D.C., Delaware, Florida, Illinois, Massacheassetts, Maryland, Michigan, Minnesota, North Carolina, New Hampshire, New Jersey, New York, Ohio, Oregon, Pennsylvania, Virginia and West Virginia.

The recalled product reached consumers through canteens, grocery and convenience stores and more.

The recalled product is packaged in 8-ounce, clear plastic cups. The product looks like a soft serve cup served in an ice cream store, with a clear plastic cover with a seal and spoon attached to it.

Recalled products:

The UPC is the only identifiable code on the package. It does not have any LOT number or best by date. All product produced up to Aug. 4 is being recalled.

The company has ceased the production and distribution of the product as FDA and the company continue their investigation as to what caused the problem.

Consumers should discontinue consumption of the product immediately. Please dispose of this product or return it for full credit. 

About Listeria infections
Food contaminated with Listeria monocytogenes may not look or smell spoiled but can still cause serious and sometimes life-threatening infections. Anyone who has eaten any recalled ice cream and developed symptoms of Listeria infection should seek medical treatment and tell their doctors about the possible Listeria exposure.

Also, anyone who has eaten any of the recalled product should monitor themselves for symptoms during the coming weeks because it can take up to 70 days after exposure to Listeria for symptoms of listeriosis to develop. 

Symptoms of Listeria infection can include vomiting, nausea, persistent fever, muscle aches, severe headache, and neck stiffness. Specific laboratory tests are required to diagnose Listeria infections, which can mimic other illnesses. 

Pregnant women, the elderly, young children, and people such as cancer patients who have weakened immune systems are particularly at risk of serious illnesses, life-threatening infections, and other complications. Although infected pregnant women may experience only mild, flu-like symptoms, their infections can lead to premature delivery, infection of the newborn, or even stillbirth.

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The Food and Drug Administration has initiated traceback in relation to the Listeria outbreak, but the agency has not reported what food or foods are being traced. Two patients have been identified, but the FDA has not released any information on them, including where they live.

For the E. Coli O157:H7 outbreak, the FDA confirmed 12 patients were sickened but did not release any information about them. The agency initiated traceback but did not report what food or foods were being traced. The FDA first posted the outbreak on July 12.

Continuing outbreak investigations

In an outbreak of Salmonella Paratyphi B var. L(+) tartrate+ an additional patient has been identified, bringing the total to 37, compared to 36 a week ago. The FDA has not released any information about the patients. The FDA first posted the outbreak on June 14. No source has been identified for the pathogen. The FDA has initiated product traceback, sample analysis and onsite inspections, but the agency has not reported what food is being traced or sampled. It has also not reported what location is being inspected.

In an outbreak of Cyclospora cayetanensis the patient count has increased to 55, up from 47 reported a week ago. The FDA has not released any information about the patients. The FDA first reported the outbreak on July 27. The agency has initiated traceback and onsite inspection, but has not reported what food is being traced or what location is being inspected.

In two other outbreaks of Cyclospora infections the FDA is reporting that patient counts are holding steady compared to this past week with 140 and 69 patients reported. In the smaller outbreak the FDA has initiated product traceback, sample analysis and onsite inspections, but the agency has not reported what food is being traced or sampled. It has also not reported what location is being inspected. In the larger outbreak the FDA has initiated traceback and onsite inspections but has not reported what food it is tracing or what location it is inspecting. 

In an outbreak of E. Coli 026 involving 13 patients the FDA has initiated traceback but has not reported what food is being traced. The agency first posted the outbreak on July 26. It has not released any patient information.

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The good news is that there are no new cases of Salmonella T beyond the five known illnesses involving children from the Twin Cities metro area. The bad news is the Minnesota Health Department’s Foodborne Disease Unit has not yet determined a source for the infections.

The investigation continues. The families of two sick children reported consuming raw or unpasteurized milk, but information could not be obtained from the remaining families.

The fact that the original cases were identical through laboratory analysis indicates the infections came from the same source. 

The cases include children aged three months to 10 years who became ill between the end of June and early July. One child was hospitalized.  

“Even healthy animals can carry these germs and have them in their milk,” said Maria Bye, senior epidemiologist in the Zoonotic Diseases Unit at MDH. “Consuming unpasteurized milk is risky, no matter how clean the operation from which it is purchased.” 

Food contaminated with Salmonella bacteria does not usually look, smell, or taste spoiled. Anyone can become sick with a Salmonella infection. According to the CDC, infants, children, seniors, and people with weakened immune systems are at higher risk of serious illness because their immune systems are fragile.

Anyone who has eaten recalled products and developed symptoms of Salmonella food poisoning should seek medical attention. Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis. 

Unpasteurized milk, also known as raw milk, has not been heated to a temperature high enough to kill harmful germs from fecal contamination found in milk. These germs can include Campylobacter, E. coli, Cryptosporidium, and Salmonella. One child in this cluster of cases was infected with two types of pathogenic E. coli in addition to Salmonella, emphasizing the possibility of getting multiple infections from raw milk, according to public health officials. 

Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis.

Symptoms of Salmonella infection can include diarrhea, abdominal cramps, and fever usually within 12 to 72 hours after eating contaminated food. Otherwise, healthy adults are usually sick for four to seven days. In some cases, however, diarrhea may be so severe that patients require hospitalization.

Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop severe illness and serious, sometimes life-threatening conditions. Some people get infected without getting sick or showing any symptoms. However, they may still spread the infections to others.

The Minnesota health department is working to identify the source of the unpasteurized milk causing these Salmonella infections and prevent additional illnesses.  

“If you have raw or unpasteurized milk in your refrigerator, please do not consume it,” Bye said, “If you have developed gastrointestinal illness after consuming unpasteurized milk, contact your health care provider.” 

To help prevent more people from getting sick, MDH is asking anyone with information about gastrointestinal illnesses shortly after consuming unpasteurized milk at the end of June or the beginning of July to fill out a confidential online survey or email [email protected]. 

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The Norwegian Institute of Public Health (FHI) said six people, living in different parts of the country, are sick.

Preliminary analyses show E. coli O26:H11 has been detected in all those infected. FHI is now conducting whole genome sequencing for confirmation.

An E. coli O157 outbreak was reported in June. That outbreak also affected six people but no-one developed serious illness. Two people fell ill in October and November 2022, while the remaining four became sick in February, March and May this year. They are between the ages of 14 and 49, and five are men.

Two HUS cases
In the E. coli O26 outbreak, infected people fell ill in July and none of them reported travel abroad. Four patients live in Trøndelag

Those affected range in age from less than 5 to 45 years old. Two of them have developed the serious condition hemolytic uremic syndrome (HUS). HUS is a severe complication associated with E. coli infections that causes kidney failure.

Another E. coli-related HUS case has been reported but it is not yet clear if this person is also part of the E. coli O26 outbreak.

Both outbreaks are being investigated by FHI, municipal chief medical officers, the Norwegian Food Safety Authority (Mattilsynet) and the Veterinary Institute. The Norwegian Veterinary Institute will analyze samples of foods that are suspected as possible sources of infection. The Norwegian Food Safety Authority helps obtain information from sick people and their relatives.

Norway reported 518 E. coli cases in 2022 and one outbreak affecting seven people.

About E. coli infections
Anyone who has developed symptoms of E. coli infection should seek medical attention and tell their doctor about their possible food poisoning. Specific tests are required to diagnose the infections, which can mimic other illnesses.

The symptoms of E. coli infections vary for each person but often include severe stomach cramps and diarrhea, which is often bloody. Some patients may also have a fever. Most patients recover within five to seven days. Others can develop severe or life-threatening symptoms and complications, according to the U.S. Centers for Disease Control and Prevention.

About 5 to 10 percent of those diagnosed with E. coli infections develop a potentially life-threatening kidney failure complication known as a hemolytic uremic syndrome (HUS). Symptoms of HUS include fever, abdominal pain, tiredness, decreased frequency of urination, small unexplained bruises or bleeding, and pallor. 

Many people with HUS recover within a few weeks, but some suffer permanent injuries or death. This condition can occur among people of any age but is most common in children younger than five years old because of their immature immune systems, older adults because of deteriorating immune systems, and people with compromised immune systems such as cancer patients. 

People who experience HUS symptoms should immediately seek emergency medical care. People with HUS will likely be hospitalized because the condition can cause other serious and ongoing problems such as hypertension, chronic kidney disease, brain damage, and neurologic problems.

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The Centers for Disease Control and Prevention is reporting that there are now 1,063 patients identified as part of multiple outbreaks. Of those with complete information available, 79 have been so sick they had to be admitted to hospitals. No one has died.

The new tally is 482 more than the CDC reported in its July 13 update. Sick people range in age from 2 to 96 years old, with a median age of 50. The median illness onset date is June 8. The CDC has been tracking the outbreaks since April, though additional people were likely infected before that date.

“No specific food items have been identified as the source of most of these illnesses. State and local public health officials are interviewing people with cyclosporiasis to find out what foods they ate before getting sick,” according to the CDC.

The outbreak count includes 20 patients in Georgia and Alabama whose infections were found to be linked to raw imported broccoli. The broccoli outbreak appears to be over, according to the CDC. Public health officials were not able to determine a specific brand or producer of the broccoli.

Cyclospora parasites are often associated with various types of fresh produce, including basil, cilantro, mesclun lettuce, raspberries, and snow peas. Food safety experts say washing products does not remove the parasite.

The large cyclospora outbreak is separate from others being tracked by the Food and Drug Administration. For the three outbreaks under investigation by the FDA, the agency has not reported what states are involved. It has not discovered what food is the source of the parasite.

Cyclospora outbreak details
A Cyclospora outbreak announced this past week has sickened at least 47 people, up from 39 people a week ago. The FDA and state investigators have initiated sample collection and testing, but the FDA has not reported what is being tested. The FDA reports that it has begun traceback efforts but has not reported what food or foods it is tracing. The agency has not released any patient information.

For another outbreak of Cyclospora cayetanensis, the case count has increased from 68 to 69 patients in the past week. The outbreak was first announced on June 14. The FDA has initiated traceback and onsite inspections and has begun sample collection and analysis. However, the agency has not reported what location is being inspected or what food is being sampled. The FDA has not released any patient information, including where the patients live.

In a third outbreak of Cyclospora cayetanensis, the patient count has increased from 121 to 140. The FDA reports having begun traceback and on-site inspections but has not revealed what food is being traced or what site is being inspected. The outbreak was first announced July 6. 

About Cyclospora
Anyone who has developed symptoms of Cyclospora infection, and has reason to believe they have been exposed to the parasite, should seek medical attention. Specific tests are required and antibiotics are used to fight the parasite.

Cyclospora infection can cause severe abdominal pain, watery diarrhea, nausea, vomiting, body aches, and fatigue. Symptoms can develop between two and 14 days after exposure. Though symptoms can be severe enough to send people to the hospital, it’s rare for people to die from Cyclospora infections. 

Cyclospora is a type of protozoa, which is a tiny, single-celled organism. It is transmitted when people somehow ingest contaminated feces, typically through contaminated food or water. It can be spread only through human waste, unlike E. coli and salmonella, which can also be spread from animal fecal matter. 

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The Food Standards Agency (FSA) and UK Health Security Agency (UKHSA) are trying to find the source of the ongoing Shiga toxin-producing E. coli (STEC) O183 outbreak with the help of other public health agencies.

There are 24 cases in the UK, with 19 in England, two each in Northern Ireland and Scotland, and one in Wales since May. For patients with available information, onset dates range from May 23 to July 2.

Search for source ongoing.
Patients have reported severe symptoms such as bloody diarrhea. Eight sick people visited hospitals for their symptoms, and six were hospitalized.

A dozen patients are male, and 12 are female. Ages range from under 1 to 74; the most affected age group is children nine years old and younger.

Epidemiological investigations are ongoing, but based on initial work, no standout food vehicle of infection exists. From patient interviews, sick people reported consuming hard cheese in a grated format. Strawberries, cucumbers, peppers, and watermelon have also been mentioned.

Amy Douglas, UKHSA incident director, said: “The UKHSA has identified an outbreak of a rare form of STEC, with most cases seen in children. The outbreak’s source has not yet been identified, but we are working with partners, including the Food Standards Agency, to investigate.

“Washing hands thoroughly with soap and water and ensuring to help young children with handwashing is the best way to stop the bug spreading. Children under five should not attend school/nursery/group childcare until they have been free of sickness or diarrhea for two days. Visits to hospitals or care home settings should be avoided if you are feeling unwell.”

One person developed Hemolytic Uremic Syndrome (HUS), and one death is linked to the outbreak, although it is unclear if the person died because of or with STEC. HUS is a severe complication associated with E. coli infections that causes kidney failure.

E. coli O183 is an extremely rare serotype, with only 15 cases in the UK since 2016. Transmission can occur through direct or indirect contact with animals or their environments, contaminated food or water consumption, and person-to-person spread.

E. coli linked to attraction venue
In another incident, three children have fallen sick after visiting an adventure park in England.

Hobbledown in Epsom, Surrey, has temporarily closed after E. coli infections in people who had recently been to the park, which also has a number of animals.

Nick de Candole, the business owner, said: “We are in close contact with Epsom and Ewell District Council environmental health team and the UK Health Security Agency and cooperating fully with both on their respective investigations. I have written to everyone who visited between July 11 and 27 to inform them of the situation and included a letter from the UKHSA with further information and guidance. I can assure everyone that the well-being of visitors to Hobbledown is our absolute priority, and we do everything in our power to keep guests safe.”

About E. coli infections
Anyone who has developed symptoms of E. coli infection should seek medical attention and tell their doctor about their possible food poisoning. Specific tests are required to diagnose the infections, which can mimic other illnesses.

The symptoms of E. coli infections vary for each person but often include severe stomach cramps and diarrhea, which is often bloody. Some patients may also have a fever. Most patients recover within five to seven days. Others can develop severe or life-threatening symptoms and complications, according to the U.S. Centers for Disease Control and Prevention (CDC).

About 5 to 10 percent of those diagnosed with E. coli infections develop a potentially life-threatening kidney failure complication known as a hemolytic uremic syndrome (HUS). Symptoms of HUS include fever, abdominal pain, tiredness, decreased frequency of urination, small unexplained bruises or bleeding, and pallor. 

Many people with HUS recover within a few weeks, but some suffer permanent injuries or death. This condition can occur among people of any age but is most common in children younger than five years old because of their immature immune systems, older adults because of deteriorating immune systems, and people with compromised immune systems such as cancer patients. 

People who experience HUS symptoms should immediately seek emergency medical care. People with HUS will likely be hospitalized because the condition can cause other serious and ongoing problems such as hypertension, chronic kidney disease, brain damage, and neurologic problems.

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