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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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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The Canadian Food Inspection Agency tested mussel meats on Aug. 21 and found the contamination, according to the FDA’s warning posted this afternoon. The Canadian agency informed the FDA of the testing results on Aug. 23.

Canadian officials are continuing their investigation. The FDA is awaiting further information on the distribution of the mussels and will continue to monitor the investigation and provide assistance to state authorities as needed.

Freezing does not kill the bacteria.

Restaurants and food retailers in Illinois, Massachusetts, and New York that have recently purchased cultured mussels from East River Shellfish Inc. based in Glenfinnan, Prince Edward Island, Canada, should not sell and should dispose of the mussels.

The mussels subject to the warning were harvested from harvest location PE 4-C on Aug. 14 and shipped on Aug. 15. 

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.

Consumers who have recently consumed cultured mussels from East River Shellfish Inc. in Illinois, Massachusetts, or New York should immediately contact their medical providers if they develop Salmonella or E. coli infection symptoms. Symptoms are outlined below.

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.

About E. coli infections
Anyone who has eaten any of the implicated mussels and 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.

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. 

Anyone who has eaten any of the implicated mussels and developed symptoms of Salmonella infection 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.

About Salmonella infections
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.

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.

Some people get infected without getting sick or showing any symptoms. However, they may still spread the infections to others.

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.

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Caffeinated energy drinks are beverages or mixtures that include added caffeine, often accompanied by various other ingredients like vitamins, minerals, taurine and herbal elements. These products can also contain natural caffeine sources such as guarana and yerba mate. In Canada, these drinks are allowed to have a maximum caffeine content of 180 mg per serving.

Consumers are urged to carefully review product labels to ascertain the caffeine content per serving, the number of servings in the container, and the recommended daily consumption. It is advised that CEDs should not be consumed by individuals younger than 14 years old, pregnant or breastfeeding women, or those sensitive to caffeine. Adults aged 18 and over are cautioned not to exceed a daily caffeine intake of 400 mg.

Excessive caffeine consumption can result in adverse health effects including insomnia, irritability, headaches, and nervousness. The CFIA has recently recalled certain caffeinated energy drinks because of excessive caffeine levels and improper labeling, including missing cautionary statements. Consumers are encouraged to report any consumption-related incidents to the CFIA and can also reach out to the manufacturers directly.

To ensure safety, the CFIA recommends that children, pregnant or breastfeeding individuals, and those sensitive to caffeine refrain from consuming caffeinated energy drinks. Others are advised to limit their intake and adhere to the cautionary instructions on the product labels.

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L-Dopa, also known as levodopa, is a prescription drug that is combined with other drug ingredients in anti-Parkinson’s medications. It should be used only under the supervision of a healthcare professional. 

Levodopa may interact with drugs prescribed for high blood pressure, and should not be used by women who are pregnant, who plan to become pregnant or who are breastfeeding. It should also not be taken by people with narrow angle glaucoma; untreated heart, liver, kidney, lung or hormonal diseases; a history of melanoma; or those who should not take drugs such as isoproterenol, amphetamines or epinephrine. 

Side effects requiring medical attention include: uncontrollable movements of the face, eyelids, mouth, tongue, neck, arms, hands, or legs; severe or persistent nausea or vomiting; an irregular heartbeat or fluttering in the chest; feeling lightheaded when standing quickly; or unusual changes in mood or behavior.

According to the Canadian Food Inspection Agency (CFIA), this recall was triggered by a complaint.

Recalled products were distributed online, in Quebec and possibly other provinces and territories in Canada.

Recalled products:

The general public, industry, retailers and warehouses should check to see if you have recalled products. The recalled products should not be consumed, served, used, sold or distributed. Recalled products should be thrown out or returned to the location where they were purchased.

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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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The measures will be in effect from Sept. 28 to Dec. 20.

According to the CFIA, this action was taken to address the recurring outbreaks of foodborne illnesses related to E. coli O157:H7 in romaine lettuce imported from the United States. Investigations by U.S. authorities have traced the source of the outbreaks to the California Salinas Valley counties of Santa Cruz, Santa Clara, San Benito, and Monterey.

During the designated period, importers of romaine lettuce and salad mixes containing romaine lettuce from the U.S. must adhere to one of the following requirements:

• Declare that the product does not originate from the Salinas Valley counties of California mentioned above, or
• Submit an attestation form and Certificates of Analysis for each shipment, confirming that the romaine lettuce is free from detectable levels of E. coli O157:H7.

The CFIA emphasizes that these temporary SFC license conditions are in addition to existing import requirements. Importers must also comply with other Canadian legislation and fulfill specific conditions at the time of import.

To import romaine lettuce from outside the specified California counties, importers are required to provide Proof of Origin indicating the state and county where the romaine lettuce was harvested.

For romaine lettuce originating from the Salinas Valley counties, the following conditions must be met:

• An attestation, using form Importer’s Attestation for Romaine Lettuce Products from the Salinas Valley, California, United States (CFIA/ACIA 5961; 2023/06), confirming that sampling was conducted in accordance with the temporary SFC license conditions and that E. coli O157:H7 was not detected.
• Certificates of Analysis for each romaine product in the shipment, issued by an accredited laboratory, showing negative results for E. coli O157:H7.

Importers must ensure that romaine lettuce from California has been handled by a certified member of the California Leafy Greens Marketing Agreement (LGMA). Similarly, romaine lettuce from Arizona must be handled by a shipper certified by the Arizona LGMA.

The sampling and testing for E. coli O157:H7 can be performed using two options: finished-product sampling or pre-harvest sampling. In either case, the laboratory conducting the tests must be accredited by an accreditation body conforming to the requirements of ISO/IEC 17025:2017 for specific tests.

The CFIA urges importers to strictly adhere to the sampling requirements to ensure the safety of romaine lettuce shipments to Canada. Failure to comply with the temporary license conditions and import requirements may result in enforcement action taken by the CFIA.

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According to the Canadian Food Inspection Agency (CFIA), the recalled product was distributed in Canada in the following provinces: Alberta, British Columbia, Manitoba, New Brunswick, Newfoundland and Labrador, Nova Scotia, Ontario, Quebec and Saskatchewan.

Recalled products:

The recalled products should not be consumed, used, sold, served or distributed. Recalled products should be thrown out or returned to the location where they were purchased.

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Fourteen Shiga-toxin-producing E. coli (STEC) O157 cases were identified in two provinces in Western Canada. Thirteen patients lived in Alberta and one in Saskatchewan.

Symptom onset dates ranged from Dec. 11, 2021 to Jan. 7, 2022. The age of cases was from 0 to 61 years old and 64 percent were female. No hospitalizations or deaths were reported.

Fermented vegetable products are acidic, so thought to be a poor environment for pathogens, and an unlikely vehicle for outbreaks, according to the study published in the journal Epidemiology and Infection. Kimchi is a traditional Korean side dish consisting of cabbage and other vegetables that are salted and fermented with additional ingredients.

Tracing the source
Many patients reported fermented vegetable consumption in the 10 days prior to becoming ill, which led to identification of kimchi as a suspect source on Jan. 27, 2022. Interviews by the Public Health Agency of Canada (PHAC) revealed 13 patients had shopped at one grocery chain.

Ten reported consuming one brand of Kimchi during their exposure period. The Canadian Food Inspection Agency (CFIA) completed traceback and traceforward work on the suspected product.

One open and one closed sample of Kimchi tested positive for STEC O157, with isolates genetically related by whole genome sequencing to the outbreak strain.

In January 2022, Hankook (Korean characters only) brand Original Kimchi with two best before dates in that same month was recalled.

Kimchi was produced in Western Canada without heat treatment steps, which is common for its processing. It contained Napa cabbage, radish, red pepper powder, garlic, sweet rice powder, green onions, onion, salt, anchovy extract, salted shrimp, ginger, and sugar water.

Thirty-three retail and retention samples of Hankook Kimchi, representing 61 units from 31 production dates, were tested. Best before dates ranged from Jan. 22, to March 25, 2022. Two isolates from a single retention sample were positive for E. coli O157.

The positive sample had a best before date of Jan. 23, 2022. It had a pH of 4.1, and the two E. coli O157 isolates recovered from the sample matched clinical isolates from the outbreak. Testing of various kimchi samples showed a range of pH from 4.1 to 5.3, with older samples having a lower pH.

Production dates for both recalled products were in November, so before the earliest case onset in December 2022.

Similar E. coli strain to 2020 U.S. outbreak
Napa cabbage was hypothesized as the most likely source of contamination in the Canadian outbreak. It was the only raw vegetable ingredient that received no sanitizing wash and no lethality steps. It also made up 70 percent of the kimchi formulation by weight.

The same shipment of imported Napa cabbage grown on a farm in Washington state was used in the two lots of Kimchi that contained E. coli O157. This shipment was a new source temporarily used by the manufacturer during the production of the two implicated lots; the firm did not receive any other products from this source after this period. 

As Napa cabbage was not confirmed as the source, potential preventive measures at the farm level were not implemented.

A search of PulseNet databases identified that Canadian isolates were similar to a 2020 U.S. outbreak cluster. Although the source of the outbreak was not identified, many cases reported eating various types of leafy greens. Later sampling outside the investigation in 2020 identified the outbreak strain in a sample of romaine lettuce from California.

No connection was found between the California romaine lettuce sample that matched outbreak isolates and the Napa cabbage from Washington. This investigation supports the possibility that the same E. coli strain can be found in different leafy greens, in geographically distinct areas, said researchers.

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Delivering the Ivan Parkin lecture, Sarah Cahill, a long-time IAFP member and senior food standards officer at the Codex Alimentarius Commission, said people should take the time to look at things through a different lens considering the many new challenges to food safety, to see if enough is being done.

These challenges include climate change, new food sources and production systems, food waste, food availability, and cell-based foods. Some of these areas have not been looked at in terms of food standard setting before.

It is the first time the event has been held in Canada since 2006. About 3,100 attendees from 58 countries are expected, which is more than 2022 in Pittsburgh, PA.

Cahill’s talk covered the drivers behind food standards, their development, their impact and a look to the future.

“Everyone in the room knows the importance of why we have standards but despite setting standards we still run into problems. If we are to be successful, we need to get everyone on board, no matter their role in the supply chain. Food safety is still a bit blurry for some. If someone needs a target in terms of food safety, standards provide a good place to start and allow people to set up a framework to ensure food is safe,” she said.

Standards are part of all of our lives, whether it is the standards we expect the products and services we use to adhere to, or the standards we set for ourselves, according to Cahill.

Hundreds of guidelines and codes of practice, and thousands of quantitative standards like maximum levels for contaminants and food additives, and maximum residue limits for pesticides and veterinary drugs in food have been developed with the help of Codex.

Ensuring a standard is used
If the science is available, standards can be developed when needed, especially in response to food safety crises. A standard for melamine in food or the code of practice to minimize the risk posed by Cronobacter in powdered infant formula are examples from Codex.

There are five key elements to building a useful and successful standard: clarity, engagement, the science, the expected outcome and having patience, said Cahill. 

“Science is fundamental to setting standards but there are occasions where even science doesn’t get us across the line. I’m sure you’ve all heard, if you want to move fast, move alone but if you want to move far, move together. We can set loads of standards but they need to be implemented and there are a whole new set of challenges associated with implementation,” she said.

Standards provide a basis for addressing challenges but don’t work by themselves. Another thing to consider is the broader context of digitalization, as not everyone is at the same level, added Cahill.

This year is the 60^th anniversary of the Codex Alimentarius Commission and Jose Emilio Esteban, USDA Under Secretary for Food Safety, and former chair of the Codex Committee on Food Hygiene, was one of the presenters at an event earlier this month in Geneva marking the milestone.

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The Food and Drug Administration reported that the oysters were harvested in Nova Scotia. The agency did not report whether the oysters were frozen at the time of distribution. Food contaminated with norovirus does not have an unusual appearance or smell.

Although the information about the outbreak was reported to the U.S. Centers for Disease Control and Prevention on June 30 by the Minnesota Department of Health, the federal agency did not immediately release information about the outbreak. The Food and Drug Administration reported on July 14 that nine people were confirmed as part of the outbreak.

The outbreak investigation is ongoing, according to a notice from the FDA.

In the notice, the FDA warns consumers and restaurants to not use Fortune brand oysters harvested from NS 10, an oyster harvest area in Nova Scotia, Canada, on June 9. The implicated oysters and were distributed by Bill and Stanley Oyster Co. of Nova Scotia. Oyster containers include the harvest area information and original shipper certification number NS 6024 SS WS on the attached product tag.

The company sent the oysters to distributors in the District of Columbia, California, Colorado, Connecticut, Delaware, Florida, Georgia, Indiana, Massachusetts, Maryland, Michigan, Minnesota, New Jersey, New York, Ohio, Pennsylvania, Texas and Wisconsin. The FDA is working to obtain additional information on distribution of the oysters. The FDA did not report where in Canada the oysters were sold.

“Consumers, especially those who are or could become pregnant, the elderly, and persons with weakened immune systems, who have recently consumed raw oysters and suspect they have food poisoning should seek medical care immediately,” according to the FDA notice.

Symptoms of norovirus

People of all ages can get infected and sick with norovirus. The most common symptoms of norovirus are diarrhea, vomiting, nausea, and stomach pain. Other symptoms include fever, headache, and body aches.

A person usually develops symptoms 12 to 48 hours after being exposed to norovirus. Most people with norovirus illness get better within 1 to 3 days.

If you have norovirus illness, you can feel extremely ill, and vomit or have diarrhea many times a day. This can lead to dehydration, especially in young children, older adults, and people with other illnesses. 

Symptoms of dehydration include decrease in urination, dry mouth and throat, and feeling dizzy when standing up. Children who are dehydrated may cry with few or no tears and be unusually sleepy or fussy.

If you think you or someone you are caring for is severely dehydrated, call your healthcare provider.

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According to the Canadian Food Inspection Agency, the recalled product has been sold in Ontario, Quebec, Nova Scotia and New Brunswick, Canada.

Recalled products:

Consumers and retailers should not use, sell, serve or distribute the affected product.

About E. coli infections
Anyone who has eaten any of the implicated products and 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 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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This recall follows a U.S. recall of the same products.

Small jelly cups have previously been implicated in choking deaths of children.  Depending upon the size, shape and consistency mini-cup jelly products may become lodged in the throat and may be difficult to remove.

The recalled products have been sold in Alberta, Manitoba and Ontario, Canada.

The packages contain mini jelly cups, about the size of coffee creamers. 

Recalled product:

As of the posting of this recall, there have been no reported choking incidents associated with the consumption of these products.

Consumers should not consume, use, sell, serve or distribute recalled products.

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This recall was triggered by a recall in the United States. Whole Foods recalled various 365 Whole Foods Market brand frozen fruits in the U.S. on June 22. That recall can be viewed here. 

According to the Canadian Food Inspection Agency (CFIA), the recalled product has been sold in British Columbia and Ontario, Canada.

Recalled product:

As of the posting of this recall, there have been no reported illnesses associated with the consumption of this product.

Consumers should not consume, use, sell, serve or distribute recalled products.

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 cheese 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.

(To sign up for a free subscription to Food Safety News, click here.)

According to the details posted by the Canadian Food Inspection Agency (CFIA), the recalled product has been sold in Ontario, Canada.

Recalled product:

Consumers and retailers should not use, sell, serve or distribute the affected products.

(To sign up for a free subscription to Food Safety News, click here.)

According to the details posted by the Canadian Food Inspection Agency (CFIA), the recalled products have been sold nationally in Canada.

Recalled products:

As of the posting of this recall, there have been no reported illnesses associated with the consumption of these products.

Hotels, restaurants, institutions, retailers and consumers should not consume, use, sell, serve or distribute recalled products.

Symptoms of norovirus infection may include severe vomiting and/or diarrhea, nausea, muscle aches, fever, and headache, according to the U.S. Centers for Disease Control and Prevention. Symptoms typically start 12 to 48 hours after exposure and can last for one to three days. Most people recover without treatment, however, some may need medical attention for dehydration.

Norovirus is highly contagious and infected people can spread the infection easily to others. The virus can live on surfaces for long periods of time. Microscopic droplets in the air from the vomiting of infected people can also spread the virus to people and contaminate surfaces.

To prevent others from getting sick always wash hands carefully with soap and warm water after using the bathroom, changing diapers or caring for potentially infected people.  Wash soiled clothing and bedding in hot water and detergent. Soft surfaces that cannot be laundered can be steam cleaned.

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This recall was triggered by the Canadian Food Inspection Agency’s inspection activities.

The recalled product has been sold in Ontario, Canada.

Recalled product:

As of the posting of this recall, there have been no reported illnesses associated with the consumption of this product.

Symptoms of norovirus infection may include severe vomiting and/or diarrhea, nausea, muscle aches, fever, and headache, according to the U.S. Centers for Disease Control and Prevention. Symptoms typically start 12 to 48 hours after exposure and can last for one to three days. Most people recover without treatment, however, some may need medical attention for dehydration.

Norovirus is highly contagious and infected people can spread the infection easily to others. The virus can live on surfaces for long periods of time. Droplets in the air from the vomiting of infected people can also spread the virus to people and contaminate surfaces.

To prevent others from getting sick always wash hands carefully with soap and warm water after using the bathroom, changing diapers or caring for potentially infected people.  Wash soiled clothing and bedding in hot water and detergent. Soft surfaces that cannot be laundered can be steam cleaned.

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The Montreal public health department is investigating the situation, according to the Montreal Gazette.

“I can confirm that our department has started an investigation, after we received a report about the incidents this morning,” spokesman Jean-Nicolas Aubé told the Gazette on June 13. 

He said Montreal’s food inspection agency is also looking into the incident. No further details were available because the investigation had just begun.

La Presse reported that numerous people spoke of suffering from severe diarrhea, vomiting and fever during the conference, as well as in the days following the event. Close to 700 people travelled to the university to take part in the information technology conference organized by Info-Can that ran from June 5 to 9.

“It felt like a gastro, like food poisoning. It was very widespread,” said David Meger, assistant professor at the school of computer science at McGill. Some members told organizers they had to go to the emergency department for treatment.

Participants and organizers say they think boxed lunches of beef and turkey sandwiches that were reportedly served at room temperature are to blame. Meger said the firm responsible for providing the food said it was certain it was not to blame.

According to the recall posted online by the FDA, the recall was initiated on May 19, 2023, and is ongoing.

The product was distributed in Canada, Arkansas and Illinois.

Recalled product:

• Onion Powder Premium
•  44.9 and 50 lb. fiber bags sold as bulk ingredient
• Lot numbers: 2271957A00, 2234957A04, 2278953A09, 2237953A16

Anyone who purchased the recalled product should immediately dispose of it and not consume it.

About Salmonella infection
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 eaten any of the recalled product and developed symptoms of Salmonella infection 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 severe illnesses 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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This recall was triggered by Canadian Food Inspection Agency test results.

The recalled product has been sold in Ontario, Canada.

Recalled product:

As of the posting of this recall, there have been no reported illnesses associated with the consumption of this product.

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 butternut squash 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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According to the recall posted by the Canadian Food Inspection Agency (CFIA), The recalled product has been sold in British Columbia and Alberta, Canada.

Recalled products:

Consumers and retailers should not use, sell, serve or distribute the affected product.

 About Staphylococcus aureus
Staphylococcus aureus is a bacterium that usually causes rapid food poisoning symptoms, including nausea, vomiting, retching, abdominal cramping, and prostration. In more severe cases, headache, muscle cramping and transient changes in blood pressure and pulse may occur. Recovery generally takes two days, and everyone is susceptible. While it is rare, some people have died from such infections, particularly the elderly, infants, and those who were severely debilitated.

About E. coli infections
Anyone who has eaten any of the implicated products and 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 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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According to the Canadian Food Inspection Agency (CFIA), the recall was triggered by CFIA test results.

The recalled product has been sold in Alberta, Saskatchewan and may have been distributed in other provinces and territories in Canada.

Recalled product:

As of the posting of this recall, there have been no reported illnesses associated with the consumption of this product.

The CFIA is conducting a food safety investigation, which may lead to the recall of other products.

Consumers should not consume, use, sell, serve or distribute recalled products.

About Salmonella infection
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 eaten any recalled peppers and developed symptoms of Salmonella infection 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 severe illnesses 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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This recall was triggered by Canadian Food Inspection Agency (CFIA) test results. The packaging does not include date information.

According to the warning posted by the CFIA, the recalled product has been sold in Ontario, Canada and may have been distributed in other provinces and territories.

Recalled products:

Retailers and 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 product and developed symptoms of Listeria infection should seek medical treatment and tell their doctors about 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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“FSIS is concerned that some product may be in consumers’ refrigerators or freezers. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase,” according to the recall notice.

The raw, boneless pork products were imported from Canada, and further processed by another company into barbeque pork products. Click here to view labels.

The following products are subject to recall:

• 16-oz. plastic packages containing Park Street Deli “SWEET CHIPOTLE Boneless Pork Ribs with Sauce” with Lot # 3115, Use By 07/08/23; Lot # 3123, Use By 07/17/23; or Lot #3114, Use By 07/08/23 on the packages.
• 16-oz. plastic packages containing Park Street Deli “HAWAIIAN STYLE Boneless Pork Ribs with Sauce” with Lot # 3115, Use By 07/08/23; Lot # 3123, Use By 07/17/23; or Lot #3114, Use By 07/08/23 on the packages.
• 16-oz. plastic packages containing “marketside READY TO HEAT BBQ PORK BURNT ENDS” with Lot #3116, Use By 08/29/23; Lot #3117, Use By 08/30/23; or Lot #3122, Use By 09/04/23 on the packages.

The products subject to recall have establishment number “EST. 4800” printed inside the USDA mark of inspection. These items were shipped to retail locations nationwide in the United States.

The problem was discovered by FSIS inspection personnel who determined that the products were not presented for FSIS import reinspection.

There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about a reaction should contact a healthcare provider.

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According to the Canadian Food Inspection Agency (CFIA), the recalled product was sold in Ontario, Canada.

Recalled product:

Consumers, hotels, restaurants and institutions should not use, sell, serve or distribute the affected product.

About Bacillus cereus
Bacillus cereus is a toxin-producing microorganism that causes diarrhea and vomiting in people. Those with compromised immune systems are at risk for more severe illness. Vigorous rehydration and other supportive care including antibiotics are the usual treatment.

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According to the information posted online by the Food and Drugs Administration (FDA), the recall was initiated on April 7 and is ongoing. 

The recalled products were distributed in Texas.

Recalled product information:

• H-E-B Bakery Two-Bite Brownies 
• Net Wt. 12 Oz (340g) 
• UPC 041220109517 
• Packaged in a clear clam shell plastic container
• Consumer Unit Lot Code 23016
• Shipping Case Lot Code 23016
• BB 16 JAN 24
• Product quantity – 3607 cases

Consumers who purchased the recalled product should immediately dispose of it and not consume it.

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This recall was triggered by Canadian Food Inspection Agency (CFIA) test results.

The recalled product has been sold in Quebec, Canada.

Recalled product:

As of the posting of this recall, there have been no reported illnesses associated with the consumption of this product.

Consumers and retailers should not eat, serve, use, sell or distribute recalled products.

Recalled products should be thrown out or returned to the location where they were purchased.

About Salmonella infection
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 eaten any recalled parsley and developed symptoms of Salmonella infection 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 severe illnesses 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.

(To sign up for a free subscription to Food Safety News, click here.)

According to the recall posted by the Canadian Food Inspection Agency (CFIA), the recalled oysters have been sold in Ontario and Quebec, Canada.

Recalled products:

Consumers, hotels, restaurants and institutions should not use, sell, serve or distribute the affected product.

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By Donna Garren, executive vice president of science and policy, and Sanjay Gummalla, senior vice president of scientific affairs, both of the American Frozen Food Institute

America’s food industry deserves a scientific and risk-based regulatory framework from the U.S. Food & Drug Administration. That’s why the American Frozen Food Institute (AFFI), which represents frozen food and beverage makers and ingredient suppliers, calls upon FDA to turn to our neighbors to the north as the agency reviews its existing Compliance Policy Guide (CPG) regarding the presence of Listeria monocytogenes in food products. Health Canada, the department of the government of Canada responsible for national health policy, released its updated policy for Listeria monocytogenes in ready-to-eat (RTE) foods recently. The new policy recognizes and clearly delineates a risk-based approach that reflects current science and sets an important precedent as the U.S. FDA responds to calls for substantive regulatory, structural and cultural reform. 

Reiterating Globally Recognized Risk Principles 
Health Canada’s policy applies the globally accepted categorization of RTE foods based on their potential to support the growth of Listeria monocytogenes. Consequently, the policy separates RTE foods that support growth of the pathogen from those in which the growth is limited to levels not exceeding 100 CFU/g or in which growth will not occur throughout the food’s stated shelf-life (i.e., low risk). This approach is similar to the Codex Alimentarius Commission, Food Standards Australia and New Zealand, and the Commission of European Communities policies addressing Lm in RTE foods.  

Canada’s Listeria monocytogenes policy also clearly defines RTE foods as those that are normally eaten in the same condition as they are purchased. It also identifies foods that are excluded from the policy. This clarity is significant as it describes the foods subject to this policy, effectively allowing food and beverage processors to direct and apply the right resources and effort where risk is the highest. For example, RTE foods subject to the Listeria monocytogenes policy often require refrigeration (that is, labelled “Keep Refrigerated” on the package) or freezing (that is, labelled “Keep Frozen” on the package) for their preservation until the time of consumption. RTE products may include raw fresh-cut produce items that have been pre-peeled or cut and are intended to be consumed in the same condition in which they are purchased. Frozen fruits that are labeled “Keep Frozen” are also considered as RTE foods. As frozen foods do not support growth, the policy stipulates a less than 100 CFU/g level of Listeria monocytogenes in these foods. On the other hand, frozen vegetables that include validated cooking instructions on packaging for consumers to follow and ensure safe consumption would be treated as not-ready-to-eat (NRTE) foods. These would not be subject to the Listeria monocytogenes policy. 

Under this policy, Health Canada manages the public health implications of the presence of Listeria monocytogenes, through shared responsibility between industry (food processors, importers, exporters), government, consumers and care providers in ensuring safe food production and consumption as well as reducing the prevalence of Listeria monocytogenes in foods and the incidence of foodborne listeriosis. Health Canada’s policy underscores the relevance of Listeria monocytogenes in foods that are specifically produced for vulnerable populations, which have an increased susceptibility to listeriosis infection. At the same time, Health Canada recognizes that “in all likelihood, Canadians consume foods that may contain low levels of Listeria monocytogenes on a regular basis,” but “the incidence of listeriosis remains relatively low.” The risk-based policy approach and its implementation relies on process review, environmental sampling and end-product testing.

A Listeria Approach Grounded in Science
AFFI has been at the forefront of promoting research to better understand the management of Listeria monocytogeney in food processing and related public health implications. Health Canada’s latest policy is consistent with the scientific consensus across the global research community and in particular the recommendations of AFFI’s 2020 Listeria Global Expert Panel that brought together scientists from Cornell University, University of Georgia, Rutgers University, Wageningen University, University of Guelph, University of Vermont and University of Minnesota. Their work provided renewed scientific thinking on addressing risks associated with the prevalence of Lm in the food supply and identified that applying a risk-based regulatory approach provides the greatest public health benefit. Their research, published in the scientific journal Food Control, determined the relevance of providing a distinction between foods that support the growth of Listeria monocytogenes and foods that do not support growth (low-risk foods). As Dr. Jeffrey Farber, former director of microbial food safety at Health Canada and a facilitator for the expert panel stated, such an approach provides a practical regulatory and industry framework to prevent and control Listeria monocytogenes in foods that do not support growth of the pathogen, particularly in the context of the broader food supply chain, while also potentially reducing incidences of listeriosis associated with low-risk foods. 

Additional research at the University of Minnesota, published in the International Journal of Food Microbiology in 2022, demonstrates progress on reducing Listeria monocytogenes prevalence in our foods and in reducing listeriosis incidence in the recent five years. Co-author Dr. Craig Hedberg, professor in the School of Public Health with the University of Minnesota, indicated that given the current science on Listeria monocytogenes prevalence and exposure from foods, a regulatory tolerance for the pathogen in low-risk foods would be more protective of public health due to the operational benefits it offers industry in controlling the persistence of Listeria monocytogenes in production facilities. 

Implications for FDA Policy
The U.S. FDA  plans to update this year a 2008 Compliance Policy Guide on Listeria monocytogenes, “Listeria monocytogenes in Human Food; Draft Guidance for FDA Staff.” AFFI and a range of food industry stakeholders (including the International Dairy Foods Association, National Fisheries Institute, American Bakers Association, Consumer Brands Association and FMI – The Food Industry Association) have long called for FDA to produce a risk-based regulatory approach for an action level of Listeria monocytogenes in a manner consistent with Health Canada’s latest policy update. The default alternative, a zero-tolerance approach across all food categories, irrespective of public health risk, would ignore the latest available science and fail to pursue a risk-based food safety approach as mandated by Congress in the Food Safety Modernization Act. Congress has been vocal in encouraging FDA to incorporate the latest science and has included language in the last four Agriculture Appropriations reports which asked the agency to pursue a modern, prevention-focused and risk-based approach to regulating Listeria monocytogenes. The FDA has yet to take action on these requests. 

In 2022, an independent review of the U.S. FDA conducted by the Reagan-Udall Foundation identified challenges with the structure, leadership, culture, transparency and accountability within the agency’s foods program. If FDA leadership seeks to make a good-faith effort for substantive reform and support of public health, it is essential to listen to feedback from stakeholders and the scientific community regarding the benefits of a Listeria monocytogenes regulatory action level greater than zero for low-risk foods. The science and data indicate that FDA guidance and policy founded on a risk-based approach to regulating Lm will better drive positive public health outcomes. This is an opportunity for FDA to lead a science-based and risk-based approach to update its much-needed U.S. Listeria monocytogenes policy and harmonize with Canada and other global public health agencies.

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Foodborne illness estimation models are country-specific, making international comparisons problematic. Some disparities in estimated rates can be attributed to variations in methodology rather than real differences in risk, said scientists.

Researchers looked at foodborne disease estimates for the United Kingdom, Australia, Canada, and the United States. Findings were published in the journal BMJ Open Gastroenterology.

Published illness rates in the UK were lower than elsewhere. However, when adjusted to a more like-for-like approach to the other countries, differences were smaller and often overlapped.

Misleading or distorting the facts
Following the UK’s decision to leave the European Union, one of many questions raised was whether changes in trading partners might increase food safety risks. Several commentators have quoted publicly available foodborne illness rates, especially in the UK and the United States.

The U.S. Centers for Disease Control and Prevention (CDC) estimates that 48 million people, or one in six, get ill from food each year. In the UK, the Food Standards Agency (FSA) says 2.4 million cases, or 1 in 28 people, get sick every year. 

This supports the assertion that the risk of foodborne illness in the United States is over four and a half times greater than in the UK. However, such figures hide differences in the ways data are collected, the pathogens included, the manner in which overall disease burden is attributed to foodborne transmission, and other calculations. Comparisons can be misleading or used to distort the facts deliberately, said scientists.  

For Salmonella, the United States and Canada had significantly higher rates than the UK. This difference may be because of mass vaccination of poultry in the UK beginning in the late 1990s, said researchers.

In the UK models for E. coli O157, it was assumed there was no under-reporting of the seriousness of the illness, which explains the lower estimates compared with other countries, where adjustments for underreporting were included in the models.

Studies in Australia, Canada, and the United States used telephone surveys with a 28-day recall to estimate infectious intestinal disease. The UK produced three estimates, a cohort study plus two phone studies with 7-day and 28-day recall, respectively. In the UK, estimates are based on 2018 data, this was 2010 for Australia and 2006 for the United States and Canada.

Looking at individual pathogens
Comparisons for individual pathogens between the four studies are possible but need careful interpretation. One consideration is the year the estimates are for and seeing if any intervention measures were undertaken.

UK estimates of infectious intestinal disease, also known as acute gastroenteritis illness, are based on a cohort study, while the other three main studies reviewed used one of two different models for each pathogen depending on data availability.

Australian and Canadian studies used expert elicitation to estimate foodborne proportions while the UK and the United States used outbreak data to judge what proportion of cases from outbreaks was foodborne.

The biggest impact on estimates for foodborne illness is the approach, such as a cohort study or telephone survey. For the latter, the length of the recall period is a major contributor to differences. Scientists recommended that only estimates using the same approach are compared, and ideally undertaken at a similar period of time. 

“Genuine differences in foodborne illness rates between countries are also likely to be influenced by factors such as consumer preferences in terms of which foods are consumed and how they are prepared, diet, hygiene practices both in the food business and at home and wider environmental factors such as climate,” said researchers.

Responding to the study, Elaine Walter, Martyn Kirk, and Shannon Majowicz said comparing estimates between countries should be done with caution but is feasible and can provide important insights.

The trio, who are members of the World Health Organization’s (WHO) Foodborne Disease Burden Epidemiology Reference Group (FERG), cited previous studies where it had worked.

They said there is more that should be done to improve interpretability, comparability, and reproducibility. This would benefit countries wanting to compare estimates over time and contribute to larger, international efforts to estimate the burden of foodborne disease. FERG is in the process of updating foodborne illness estimates published in 2015.

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