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.
(To sign up for a free subscription to Food Safety News,click here)
]]>Eleven daycare centers in Calgary, Alberta, Canada, have been closed because of the illnesses, which now number 96. During a press conference this afternoon, Dr. Francesco Rizzuti, medical officer of Alberta Health Services Calgary, said 22 patients had been hospitalized.
Rizzuti said both adults and children have been confirmed sick as outbreak patients. The Alberta Health Services reported that all hospitalized patients are children. Rizzuti declined to say what specific complications the patients suffer, only that some symptoms are severe.
Patients started going to emergency rooms and being admitted to hospitals this past weekend, Rizzuti said. He made the decision Monday to close the 11 daycare centers because they share a common kitchen. On Tuesday morning investigators began collecting samples for testing. Among the samples collected were leftovers and frozen foods.
Parents have reported to Canadian media that they believe meatloaf served to children may be the source of the E. Coli, but Rizzuti would not confirm that.
More than 2,000 stool sample kits have been sent to the implicated daycare centers. Parents and staff can pick up the kits for free. Specific tests are required to diagnose E. Coli infection because it can mimic other illnesses.
Some media reports have said that the central kitchen used by the daycare centers had received non-compliance scores during recent inspections. However, Rizzuti said that is not the case and that the kitchen’s most recent inspections have shown compliance with food safety regulations.
Only some of the daycare centers that have been closed are associated with patients, said Rizzuti. But as a cautionary move he ordered all 11 using the central kitchen to be closed until the situation is resolved.
“We think there is a common source,” Rizzuti said during the press conference this afternoon, adding that it is not unusual for investigators to be unable to determine the source of outbreaks.
He said hospital care for those infected with E. coli can include treatment for dehydration, or, on a more severe scale, monitoring for hemolytic uremic syndrome, a type of kidney failure. Patients are also monitored for sepsis.
Investigators are calling each household with a confirmed illness in addition to collecting and testing samples. Rizzuti said it could take weeks or months to finish the investigation.
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
Anyone who works at any of the daycare centers or has a child who attends them should be on the lookout for E. Coli symptoms.
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.
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.
(To sign up for a free subscription to Food Safety News,click here)
]]>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.
(To sign up for a free subscription to Food Safety News,click here)
]]>People always ask me why do leafy green E. coli outbreaks keep happening. I think the bottom line is that retailers, restaurants, growers, processors and the government simply do not give a cow’s pie about the sickened and/or dead consumers – they are simply the cost of doing business or staying in office.
I am working on a recent major E. coli outbreak – I represent several children who developed HUS and will have a lifetime of complications – that was likely linked to iceberg/romaine hybrid grown in Santa Maria in California. The red spot is the particular lettuce grow field, and thanks to Google Earth, we can pan in and see what is less than a stone’s throw away – you guessed it – cow pies.
Growing lettuce in a location like this should be against both common sense and the law. Perhaps it fits the standard for punitive damages – a conscious disregard for a known risk.
(To sign up for a free subscription to Food Safety News,click here)
]]>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.
(To sign up for a free subscription to Food Safety News,click here)
]]>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.
(To sign up for a free subscription to Food Safety News,click here)
]]>The issue was reported to FSIS after the ground beef product was submitted to a third-party laboratory for microbiological analysis and the sample tested presumptive positive for E. coli O157:H7.
The fresh ground beef products were produced on Aug. 22, 2023.
FSIS is concerned that some product may be in restaurant refrigerators or freezers.
These items were shipped to restaurant locations in the greater San Antonio, TX area.
Recalled products:
- 1-lb., 5-lb., and 10-lb. vacuum-sealed plastic bags containing “Peeler Farms WAGYU BEEF GROUND BEEF” with lot code 17836 represented on the label.
- 5-lb. vacuum-sealed plastic bags containing “R-C RANCH TEXAS CRAFT MEATS WAGYU RC13610 STEAKHOUSE BLEND – GROUND BEEF 5 lb” with lot code 17816 represented on the label.
- 8-oz. vacuum-sealed plastic bags containing “R-C RANCH TEXAS CRAFT MEATS WAGYU RC13603 – GROUND BEEF PATTIES 8 oz” with lot code 17816 represented on the label.
The products subject to recall bear establishment number “EST. 51283” inside the USDA mark of inspection.
As of the posting of this recall, there have been no confirmed reports of adverse reactions due to consumption of these products.
Restaurants are urged not to serve these products. These products should be thrown away or returned to the place of purchase.
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.
(To sign up for a free subscription to Food Safety News, click here.)
]]>According to the details posted by the FDA, the recall was initiated on July 28, 2023 is ongoing.
Though products are past their expiration dates, there is always concern consumers have already consumed the product and become ill or they could have product in their freezers.
The recalled products were in distributed in Iowa.
Recalled products:
Moore Family Farms brand Creamery Cheddar Cheese Curds BLT,
- 1-pound plastic bags
- Product Quantity: 13
- Code Information: 7/18/23
Moore Family Farms brand Creamery Cheddar Cheese Curds Loaded Baked Potato
- 1-pound plastic bags
- Product Quantity: 10 bags
- Code Information: 7/18/23
Moore Family Farms brand Creamery Cheddar Cheese Curds Cucumber Dill
- 1-pound plastic bags
- Product Quantity: 16 bags
- Code Information: 7/18/23
Moore Family Farms brand Creamery Cheddar Cheese Curds
- 1-pound plastic bags
- Product Quantity: 30 bags
- Code Information: 7/18/23
Anyone who purchased the recalled products should immediately dispose of it and not consume it.
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.
(To sign up for a free subscription to Food Safety News, click here.)
]]>During a news conference this afternoon, a spokesman from the Arkansas Department of Health said four people were hospitalized. Also, about 100 students from the university responded to an email saying they currently have or have recently had symptoms.
The total number of confirmed outbreak patients has not been released.
The spokesman said the outbreak seems limited to the Northeast part of the state. He also said the state department and university officials are working with the U.S. Centers for Disease Control and Prevention to investigate the outbreak.
The spokesman said health officials believe the outbreak started about a week ago.
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.
Students and the public are being asked to monitor themselves for symptoms of E. Coli infections and report any illnesses to their doctors or go to emergency rooms if the symptoms are severe.
“This outbreak does not appear to be related to a couple of others on the West Coast being investigated by the CDC,” according to the state spokesman.
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.
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.
(To sign up for a free subscription to Food Safety News,click here)
]]>According to the details posted online by the FDA, the recall was initiated on July 13, 2023, and is ongoing.
The product was distributed to a single consignee in California. The consignee was not disclosed.
Recalled products:
Food Research International – Serious Brain Enhancer Capsules
- Packaged in glass bottle
- 90 capsules per bottle
- 12 bottles per case
- Product Quantity: 2975 bottles total
- Code Information: Item # B6506, Lot #9231, Product # DRR6506-90VC, Best By 10/25
Food Research International – Uro Kid Support Capsules
- Packaged in glass bottle
- 90 capsules per bottle
- 12 bottles per case
- Product Quantity: 2975 bottles total
- Code Information: Item # B6517, Lot #9237, Product # DRR6517-90VC, Best By 01/26
Anyone who purchased the recalled product should immediately dispose of it and not consume it.
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.
(To sign up for a free subscription to Food Safety News, click here.)
]]>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.
(To sign up for a free subscription to Food Safety News,click here)
]]>An article in the September issue of the publication Emerging Infectious Diseases describes a strain of E. coli O157:H7 that caused a large outbreak in late 2019. The outbreak included 167 patients and hospitalized 85 people from 27 states. The outbreak was associated with consuming romaine lettuce from Salinas Valley, CA.
“Researchers at CDC sought to characterize E. coli from this outbreak and other closely related strains. This strain is estimated to have emerged in late 2015, causing multiple outbreaks from 2016-2019,” according to the article.
“An additional outbreak associated with this strain was detected in late 2020 after the conclusion of this study in which a reported 40 infections occurred in 19 states; 20 people were hospitalized, and four developed hemolytic uremic syndrome. CDC defined this strain as a reoccurring, emerging, or persistent strain causing illness over an extended time.”
The authors said healthy cattle serve as the main source for E. coli O157:H7, but more recently, contaminated leafy greens have been recognized as a major source for E. coli O157:H7 outbreaks.
Detailed genomic characterization of additional reoccurring, emerging, or persistent strains will be needed to explain factors contributing to their emergence and persistence in specific environments, according to the study’s author Jessica C. Chen and the research team.
E. coli O157:H7 bacteria cause an estimated 63,000 foodborne illnesses and 20 deaths in the United States each year. Those infections typically involve abdominal cramps, bloody diarrhea, and vomiting. However, a rare but serious condition called hemolytic uremic syndrome can develop, resulting in anemia and acute kidney failure.
(To sign up for a free subscription to Food Safety News,click here)
]]>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.
(To sign up for a free subscription to Food Safety News,click here)
]]>Related samples of bacon and dried chorizo sausage were positive for Trichinella spiralis. Products came from the factory of Agroindustria Los Andres S.R.L., located in the municipality of Salliqueló, with the brand name Don Andrés, said authorities.
Affected items were distributed in Daireaux, Hipólito Yrigoyen, Coronel Suárez, Saavedra, Tres Lomas, Trenque Lauquen, Puan, Rivadavia and Adolfo Alsina.
Broader analysis
The epidemiological alert from officials in Buenos Aires came after the detection of suspected cases of trichinosis (or trichinellosis) in districts of the region. In total, 29 people had been exposed but only 15 developed symptoms. They live in Adolfo Alsina and Salliqueló. Trichinellosis is transmitted by eating raw or undercooked pork contaminated with the parasite Trichinella.
From the start of 2023 until July, 27 suspected cases of Trichinosis were reported in the province of Buenos Aires. Six were confirmed, two were probable, and 19 are still under investigation. Confirmed cases lived in Junín and Chivilcoy. An outbreak was also recorded in Chivilcoy linked to a homemade pork dish called bondiola.
This is down from the same period in 2022 when 52 cases were reported and 18 had been confirmed. Also, five outbreaks were registered.
In another incident in early July, health officials in Córdoba reported three cases of trichinosis. One ill person was from the city of Córdoba and two from Río Primero.
Sick people were said to have recovered after being treated in different health centers. Patient interviews pointed to consumption of contaminated salami and chorizo from the Río Primero region.
Initial symptoms of infection are nausea, diarrhea, vomiting, fatigue, fever, and abdominal discomfort. Headaches, fevers, chills, cough, swelling of the face and eyes, aching joints and muscle pains, itchy skin, diarrhea or constipation may follow. Patients may have difficulty coordinating movements, and have heart and breathing problems.
Abdominal symptoms can occur one to two days after infection. Further symptoms usually start two to eight weeks after eating contaminated meat. Freezing, curing or salting, drying, smoking, or microwaving meat may not kill the organism. The best way to prevent trichinosis is to cook meat to a temperature of 71 degrees C (160 degrees F).
HUS figures
Data published by Argentina’s Ministry of Health has shown a downward trend in hemolytic uremic syndrome (HUS) cases and notification rates for the country as a whole in the last decade, going from 402 cases per year in 2012 to 304 in 2022. A higher number of cases were seen in the warmer months every year.
HUS is a severe complication associated with E. coli infections that causes kidney failure. Every year on August 19, Argentina has a national day to raise awareness about HUS and ways to prevent it.
In children under 5 years old, there was also a downward trend in cases and rates in this period from 324 cases in 2012 to 222 in 2022.
In 2022, Buenos Aires had the most cases with 127 but the highest rate per 100,000 population was in Rio Negro.
So far this year, 159 cases have been recorded and 126 were in children under the age of 5. At least 122 people required hospitalization and 57 needed intensive care treatment with three deaths recorded.
(To sign up for a free subscription to Food Safety News, click here.)
]]>The report was produced by the Animal and Plant Health Agency (APHA) under contract with the Food Standards Agency (FSA).
In 2021, 105 samples of fresh beef and pork on retail sale in the UK were sampled between October and December and investigated for E. coli. In previous surveys, 300 samples were tested throughout one year. Reduced numbers were because of the delayed start following exit from the EU and because of lab capacity.
E. coli isolates are useful indicators of AMR. They are ubiquitous in animals and allow scientists to monitor the presence of AMR typically circulating in food-producing animals.
Resistance levels found
Less than 1 percent of beef and 4 percent of pork samples possessed an Extended Spectrum beta-lactamase (ESBL) or AmpC-expressing E. coli. No meat samples, before enrichment, had background or AmpC-/ESBL-phenotype E. coli counts above EU detection levels, indicating low numbers of these bacteria. However, post-enrichment, one beef, and four pork samples yielded AMR E. coli. Results were similar to the 2015, 2017, and 2019 surveys.
Two pork samples were positive for AmpC-producing E. coli, and two were positive for ESBL-producing E. coli. The beef isolate had an E. coli with an AmpC + ESBL-expressing phenotype.
ESBL and AmpC enzymes confer resistance to cephalosporins. No beef and pork samples were positive for E. coli with resistance to last-resort carbapenem or colistin antimicrobials.
In the five E. coli isolates, resistance was seen to some antibiotics. The beef isolate was resistant to all four cephalosporin antibiotics it was tested against (cefepime, cefotaxime, cefoxitin, and ceftazidime), while the pork isolates were resistant to at least two of these antibiotics. All five E. coli isolates resisted ampicillin but not amikacin, temocillin, or tigecycline.
Most beef samples were from the UK, but some came from Ireland, Brazil, Poland, Scotland, and Spain. Most pork samples were domestic, but others were from Germany, Denmark, Belgium, Ireland, and the Netherlands. Samples were collected from retail across England, Scotland, Wales and Northern Ireland.
Pet food AMR study
Another survey is gathering data on antimicrobial resistance in bacteria found in raw dog and cat food on sale in the UK.
Raw pet food does not undergo heat treatment meaning the final retail product can be contaminated with microorganisms, including pathogens and AMR bacteria.
Findings will enable the FSA to identify any risk to the public by cross-contamination during storing and handling of such products.
The survey involves collecting 280 dog and 100 cat food items on sale in the UK from March 2023 to February 2024. Before testing for AMR, samples will be tested for the detection and enumeration of E. coli, Salmonella, Campylobacter, Shiga toxin-producing E. coli, and Livestock-associated Methicillin-Resistant Staphylococcus aureus. Screening of AMR will include Extended Spectrum Beta Lactamases (ESBLs), AmpC, Carbapenems, and fluoroquinolones, as well as analysis for colistin resistance and the colistin-resistant MCR genes.
Another 140 dog and 50 cat products will have the packaging swabbed before opening and testing for the above contaminants. This data will indicate whether raw dog and cat food packaging is appropriate to prevent microbiologically contaminated meat liquid seepage during thawing and the potential to cross-contaminate other foods and surfaces within the home.
(To sign up for a free subscription to Food Safety News, click here.)
]]>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.
(To sign up for a free subscription to Food Safety News, click here.)
]]>Over two months ago, while watching the premiere of the documentary, “Poisoned,” at the Tribeca Film Festival in NYC, I got thinking again about how little in the past 30 years I feel I have moved the needle on food safety – pathogens and certainly, human nutrition. Now that “Poisoned” is up on the Netflix platform, it has become the most watched documentary in the world – at least for the last few days.
The real issue to me is how do we engage the food industry, policy makers, academics and most importantly consumers, to focus on driving the numbers down on the pathogens that kill us quickly and the products that kill us over time.
I will focus on pathogens as I have for the past 30 plus years. I will leave it to some very smart people who are rightly concerned about the millions of us who become sick and die due to inadequate nutrition – especially the millions of illnesses and deaths due to heart disease, diabetes and obesity caused by ultra-processed foods, salt, sugar, and fat.
There is so much to do, and the list is long. So, what would I do with a Food Safety Magic Wand on day one?
Vaccinate. The first thing I would do is mandate that all food service workers be vaccinated against hepatitis A. Perhaps to some, not the most pressing food safety issue, but it is forefront of my mind. In the past few months, I finished up litigation around a hepatitis A outbreak involving one ill food service work who infected nearly 50 people, hospitalizing most, killing four and causing two liver transplants. With regret, I forced a family-owned restaurant chain to file for bankruptcy. All of this could have been prevented by a safe vaccine that has been around for decades. It is time for the restaurant industry and the CDC to step up.
Determinate. Do science-based testing of food products at retail and publish the findings on a regular basis. It is time to shine some light on the safety of the products that we purchase at retail and make the whole chain of distribution – including retailers — transparent and accountable. It is time to bring back a more robust version of the Microbiological Data Program (MDP). For a time, the MDP tested fresh fruits and vegetable for human pathogens and when found the tests prompted outbreak investigations and recalls. The industry embarrassed, had the program killed.
Investigate. Invest in public health surveillance over human pathogens, like, Listeria, E. coli and Salmonella, etc. A dirty truth is that most culture-confirmed illnesses are never attributable to a food source, so people never know what sickened or killed them. Not because the source was not food, but because we fail to invest adequate resources in the epidemiologists that investigate illnesses and track those illnesses to the cause. Tracking illnesses to the cause gets tainted product off the market and helps us all understand what products and producers to avoid. We need to continue to invest in the science of whole genome sequencing, so we know with certainty which pathogens are causing which illnesses. Foodborne illness epidemiology helps us understand the root cause of an outbreak and helps prevent the next one from happening at all.
Relegate. Allow public health officials access, especially during an outbreak investigation, to all areas around farms that grow fruits and vegetables. It is long past time to allow investigators access to neighboring cattle, dairy, chicken, or hog operations that spill billions of deadly pathogens into the environment, via air or water. We need to think of our growing regions as an integrated system and that all sectors responsible need to play a role. Access allows investigators to understand the likely cause of an outbreak, and again, what can be done to prevent the next one.
Advocate. Make all pathogens that can sicken or kill us adulterants. In 1994 Mike Taylor making E. coli O157:H7 an adulterant has saved countless lives and has saved the beef industry from my lawsuits. We can do the same for all food producers, especially chicken, turkey, and pork. Remember, in the 1990’s nearly all the lawsuits I filed were E. coli cases linked to ground beef. Today that is zero. Think about it.
Educate. Give everyone a thermometer and provide better education to middle and high school teachers and students around food safety and human nutrition policy, not in a dry, technical way, but by sharing engaging history, microbiology, patient stories, and case studies. We need to teach how and why our food can be unsafe and what consumers can do about it.
Consolidate. Finally, make a single federal agency out of USDA/FSIS, FDA, and the food safety parts of CDC, NOAA, and EPA, to oversee food safety and human nutrition. Making food safety and human nutrition its own agency would help increase governmental accountability, close regulatory loopholes, facilitate the collection and sharing of information and facilitate critical change. I might have a suggestion for someone to run it.
With the CDC estimating 48,000,000 are sickened each year, 125,000 are hospitalized, and 3,000 die from food, preventing pathogenic foodborne illness is no simple matter. And, if you consider the millions that are impacted by the lack of adequate and safe nutrition, we have a lot to do. However, it can be done, and the ideas above are a small start.
“Doing anything is better than doing nothing,” my Marine drill sergeant father used to say. He used to require my brother and I to make our beds every morning and bounce quarters on them. For the longest time I thought this was punishment. But it was not punishment, it was accomplishment, that you could build on for the rest of the day. Doing “little” things, like the six things above, are accomplishments. Doing them starts a process that will continue to make all our lives just a little bit safer.
(To sign up for a free subscription to Food Safety News,click here)
]]>Sources of the parasite and the bacteria have not yet been determined, according to updates from the Food and Drug Administration.
Patient counts are holding steady in two outbreaks of infections from E. coli. An outbreak from E. coli O26 remains at 13 patients, and an outbreak of infections from E. coli O157:H7 remains steady with 12 patients. The outbreaks were first announced on July 26 and July 12, respectively. The FDA reports that it has begun traceback efforts in both outbreaks but has not reported what is being traced.
Cyclospora outbreaks
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.
In an ongoing outbreak of Salmonella Paratyphi B var. L(+) tartrate+, the patient count has increased to 36, up from 35 this past week. The FDA has initiated traceback efforts, gathering and testing samples and conducting on-site inspections. The agency has not released any information about what food is being traced, what is being tested, or where the on-site inspection is conducted. The Salmonella outbreak was first reported on June 14.
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.
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 do not remove the parasite.
The CDC and the Food and Drug Administration have been tracking the outbreak since April 1. Additional infections could have started before that date.
In a fourth outbreak from the Cyclospora parasite, at least 210 people across 22 states have been sickened. Public health officials have not yet determined the source of the parasite.
Also, more than 210 people are likely in the ongoing outbreak because of the lag time between when patients become ill and when confirmation testing can be completed and results filed with the CDC. Some sick people don’t seek medical attention, impacting the outbreak count. The parasite is killed by using antibiotics. Specific tests are required to diagnose Cyclospora infections, which can mimic other illnesses.
According to an update from the Centers for Disease Control and Prevention, Federal, state, and local public health officials are investigating the outbreak.
(To sign up for a free subscription to Food Safety News, click here)
]]>The Ministry of Health (Ministero della Salute) published a notice to consumers following a case of hemolytic uremic syndrome (HUS) which has affected a child in Trentino. HUS is a severe complication associated with E. coli infections that causes kidney failure.
Local health authorities have taken steps to try and verify the source of infection. They identified a probable link to the consumption of cheese produced in a malga, which is an alpine hut, in Coredo. In late July, local officials said the girl was hospitalized.
A related Rapid Alert System for Food and Feed (RASFF) report shows Shiga toxin-producing E. coli (STEC) O26 was detected in the cheese.
To protect public health, it was advised that anyone who had purchased dairy products from the implicated site, before July 14, should not consume them. Officials also added that raw milk products should not be given to children under 5 years of age or the elderly.
Overall picture
Between July 2022 and June 2023, 73 cases of HUS were recorded from 16 regions in Italy, including 70 in people younger than 15 years old.
Four people fell sick after returning from a trip abroad. The majority of domestic infections were recorded in Campania and Emilia-Romagna.
In the first half of 2023, the number of cases reported to the Italian HUS Registry was lower than expected. The decrease was particularly marked in April and May, when only one case was reported. However, in July and August 2022 cases were higher than the seasonal expectation.
The Italian Hemolytic Uremic Syndrome Registry is operated by the Italian Society of Pediatric Nephrology and the National Institute of Health (ISS).
In 56 E. coli-positive cases it was possible to obtain information on the serogroup. The so-called Shiga toxin producing E. coli top-5 serogroups — O26, O157, O111, O145, and O103 — dominated with 51 cases. E. coli O26 was behind 27 cases while E. coli O157 was the second most common.
From January to December 2022, 91 cases were recorded. This was the most observed in a single year since the start of surveillance in 1988.
(To sign up for a free subscription to Food Safety News, click here.)
]]>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.
(To sign up for a free subscription to Food Safety News, click here.)
]]>Belgium recorded 830 outbreaks in 2022 compared to 547 in 2021, with 4,247 people affected compared to 2,070 in 2021. In 2022, 125 people were hospitalized, and two died.
The rise may partly be because of increased activity in the hospitality, restaurant, and catering sector after large closures because of COVID-19. The various incidents, such as Salmonella contamination at Ferrero, may also have raised consumer awareness and encouraged them to report illnesses, said the Federal Agency for the Safety of the Food Chain (FASFC).
Outbreak data
A dozen Bacillus Cereus outbreaks affected 172 people, while nine Salmonella outbreaks sickened 206. The incident linked to Ferrero chocolate caused 64 cases in Belgium.
Seven histamine outbreaks had 44 cases, and one Yersinia enterocolitica incident led to 17 illnesses. In five Shiga toxin-producing E. coli (STEC) outbreaks, 15 people were sick, and two Listeria outbreaks had five cases. Two Clostridium perfringens incidents had 46 cases and two deaths.
Eleven outbreaks caused by viruses affected 816 people, and one linked to parasites sickened 15. The agent was unknown for 772 outbreaks, according to data from Sciensano, Belgium’s national public health institute.
In early July 2023, Ferrero found Salmonella again at its plant in Arlon and the implicated production line was temporarily stopped. No final product tested positive and by the end of the month, the factory had returned to full production with shipments being ramped up over time.
Fraud work
FASFC, also known as AFSCA or FAVV, had previously revealed 394 recalls in 2022 as well as 5,000 complaints and 6,600 questions to its advice line.
The agency carried out 70,260 samples in 2022, and 97.8 percent of them were compliant. Almost 16,000 warnings were issued, and temporary closure was required on nearly 300 occasions.
In 2022, several incidents occurred in large companies in the food sector. A few months apart, Ferrero and Barry Callebaut were confronted with unrelated contamination by Salmonella. Also, Milcobel, a major player in the dairy market, revealed a problem with Listeria monocytogenes at one of its sites. Contamination was found during self-checks, there were no related illnesses, but large amounts of cheese had to be recalled.
FASFC’s food fraud unit received 834 information dealing with potential fraud in 2022, and 600 investigations were opened.
Operations included wider EU work on testing for sugars added to honey, sunflower oil due to the invasion of Ukraine, additives in sweets imported from non-EU countries, sulfites in meat to hide spoilage, potato variety fraud, and illegal sale and processing of game meat.
A particular focus was food supplements, with some found to contain sildenafil without it being listed on the label. Checks online and on posted items revealed only 12 of 86 samples were compliant.
Herman Diricks, managing director of FASFC, said: “The food incidents that occurred in 2022 remind us that we must not let our guard down. It is essential that everyone involved in the food chain buys into the culture of food safety and acts accordingly to maintain a high level of food safety and consumer confidence. Therefore, a strong and effective agency is more necessary than ever to monitor the food chain.”
(To sign up for a free subscription to Food Safety News, click here.)
]]>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.
(To sign up for a free subscription to Food Safety News, click here.)
]]>The families of two children reported that they consumed unpasteurized milk before becoming sick. Information could not be obtained from the remaining families, but the bacteria from the patients were found to be identical through laboratory analysis. This indicates the infections came from the same source, according to the health department.
The patients are children ranging in age from 3 months to 10 years who became ill between the end of June and early July. One child was hospitalized.
Unpasteurized milk, also known as raw milk, is milk that has not been heated to a temperature high enough to kill harmful germs from fecal contamination sometimes found in the 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.
“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 any unpasteurized milk is risky, no matter how clean the operation from which it is purchased.”
People infected with Salmonella Typhimurium can develop diarrhea, fever and abdominal cramps from six hours to several days after consuming contaminated foods or touching infected animals. The illness typically lasts from four to seven days. In some instances, people may get so sick that they may need to be hospitalized. Children under age 5, adults over age 65 and those with weakened immune systems are most at risk for severe illness and hospitalization.
The state 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 beginning of July to fill out a confidential online survey or email [email protected].
]]>Ground Beef tainted with Salmonella can knowingly be sold as approved by the USDA/FSIS.
It has caused a Salmonella Outbreak that has sickened 16 in Massachusetts, Connecticut, New Jersey, and New York.
As of July 24, 2023, 16 people infected with the outbreak strain of Salmonella Saintpaul have been reported from 4 states – Massachusetts, Connecticut, New Jersey, and New York. Illnesses started on dates ranging from April 27, 2023, through June 16, 2023.
State and local public health officials are interviewing people about the foods they ate in the week before they got sick. Of the 14 people interviewed, 9 (64%) reported eating ground beef. All 9 purchased the ground beef from ShopRite locations in Connecticut, New Jersey, and New York. Seven of these people specifically reported purchasing 80% lean ground beef products. Two people reported purchasing ground beef products from ShopRite but could not recall the type of ground beef.
Public health investigators are using the PulseNet system to identify illnesses that may be part of this outbreak. CDC PulseNet manages a national database of DNA fingerprints of bacteria that cause foodborne illnesses. DNA fingerprinting is performed on bacteria using a method called whole genome sequencing (WGS). WGS showed that bacteria from sick people’s samples are closely related genetically. This suggests that people in this outbreak may have gotten sick from the same food.
A routine FSIS ground beef surveillance sample collected in March 2023 was closely related to bacteria from sick people’s samples.
Hamburger – by law and with the USDA stamp of approval – can knowingly be sold tainted with a pathogen that sickens over 1,400,000 yearly. This is because USDA/FSIS does not consider Salmonella an adulterant.
Personally, as I said to the Los Angeles Times some time ago, “I think that anything that can poison or kill a person should be listed as an adulterant [in food].”
Ignoring Salmonella in meat makes little, if any, sense.
Even after the Court’s twisted opinion in Supreme Beef v. USDA, where it found Salmonella “not an adulterant per se, meaning its presence does not require the USDA to refuse to stamp such meat ‘inspected and passed’, ” our government’s failure to confront the reality of Salmonella, especially antibiotic-resistant Salmonella, is inexcusable.
The Wisconsin Supreme Court in Kriefall v Excel called it as it saw it – at least with respect to E. coli – but the analysis is spot on for Salmonella as well:
The E. coli strain that killed Brianna and made the others sick is a “deleterious substance which may render [meat] injurious to health.” There is no dispute about this. Thus, under the first part of 21 U.S.C. § 601(m)(1), meat that either “bears or contains” E. coli O157:H7 (the “deleterious substance”) is “adulterated.” That E. coli O157:H7 contamination can be rendered non-“injurious to health” by cooking thoroughly, as discussed below, does not negate this; Congress used the phrase “may render,” not “in every circumstance renders.” Moreover, if the E. coli bacteria is not considered to be “an added substance,” because it comes from some of the animals themselves and is not either applied or supplied during the slaughtering process (although we do not decide this), it cannot be said that the E. coli strain “does not ordinarily render [the meat on or in which it appears] injurious to health.” Accordingly, meat contaminated by E. coli O157:H7 is also “adulterated” under the second part of § 601(m)(1).
Now, why would Salmonella be different? According to the CDC, it is estimated that 1.4 million cases of salmonellosis occur each year in the United States. Of those cases, 95 percent are related to foodborne causes. Approximately 220 of each 1,000 cases result in hospitalization, and 8 of every 1,000 cases result in death. About 500 to 1,000 deaths – 31 percent of all food-related deaths – are caused by Salmonella infections each year.
So, where do we stand with the existing USDA/FSIS law on adulteration?
Here is the law:
(m) The term “adulterated” shall apply to any carcass, part thereof, meat or meat food product under one or more of the following circumstances:
(1) if it bears or contains any poisonous or deleterious substance which may render it injurious to health; but in case the substance is not an added substance, such article shall not be considered adulterated under this clause if the quantity of such substance in or on such article does not ordinarily render it injurious to health; …
(3) if it consists in whole or in part of any filthy, putrid, or decomposed substance or is for any other reason unsound, unhealthful, unwholesome, or otherwise unfit for human food;
(4) if it has been prepared, packed, or held under insanitary conditions whereby it may have become contaminated with filth, or whereby it may have been rendered injurious to health; …
Here is the law specifically related to poultry:
Title 21 – FOOD AND DRUGS CHAPTER 10 – POULTRY AND POULTRY PRODUCTS INSPECTION
(g) The term “adulterated” shall apply to any poultry product under one or more of the following circumstances:
(1) if it bears or contains any poisonous or deleterious substance which may render it injurious to health; but in case the substance is not an added substance, such article shall not be considered adulterated under this clause if the quantity of such substance in or on such article does not ordinarily render it injurious to health; …
(3) if it consists in whole or in part of any filthy, putrid, or decomposed substance or is for any other reason unsound, unhealthful, unwholesome, or otherwise unfit for human food;
(4) if it has been prepared, packed, or held under insanitary conditions whereby it may have become contaminated with filth, or whereby it may have been rendered injurious to health;
Hmmm. It is hard to read the above and not think that the words equate to all E. coli as well as Salmonella — frankly, all pathogens in food.
I know, I am just a lawyer, but don’t ya think that when food with animal feces (and a dash of E. coli O157:H7) in it is considered an adulterant, that other animal feces (with dashes of other pathogens, like Salmonella) in them, should be considered adulterated too? But, hey, that is just me.
Another odd governmental fact is that the FDA does not seem to make a distinction between pathogens it considers adulterants or not.
FDA’s enabling legislation – Sec. 402. [21 USC §342] of the Food, Drug & Cosmetic Act also defines “Adulterated Food” as food that is:
(a) Poisonous, insanitary, or deleterious ingredients.
(1) If it bears or contains any poisonous or deleterious substance which may render it injurious to health; but in case the substance is not an added substance such food shall not be considered adulterated under this clause if the quantity of such substance in such food does not ordinarily render it injurious to health;
(2) If it bears or contains any added poisonous or added deleterious substance … that is unsafe within the meaning of section 406;
(3) if it consists in whole or in part of any filthy, putrid, or decomposed substance, or if it is otherwise unfit for food;
(4) if it has been prepared, packed, or held under insanitary conditions whereby it may have become contaminated with filth, or whereby it may have been rendered injurious to health …
It would be interesting, and perhaps entertaining, to have House and Senate hearings focusing on what should and should not be considered adulterants in our food. I can see panels of scientists from various fields, FDA, USDA and FSIS officials, beef, poultry, fish and produce industry representatives, and consumers discussing this.
I would pay to watch it.
And so now onto some history to ruin your appetite.
In 1971 the American Public Health Association (APHA) sued the USDA on the grounds that its mark of inspection (“USDA inspected for wholesomeness”) was misleading because, even though the USDA had put its stamp of approval on meat—literally—it did not, for example, test the meat for bacteria. Moreover, APHA argued that raw meat was commonly contaminated with Salmonella, which posed a risk to the public health. According to APHA, the USDA should instead require that meat carry both a warning label and cooking instructions. The USDA opposed the APHA, helped ably (and predictably) by the meat industry. As quoted by Marion Nestle in her great book, Safe Food, the USDA’s position was that, given how many foods are contaminated with Salmonella, “it would be unjustified to single out the meat industry and ask that the [USDA] require it to identify its raw products as being hazardous to health.” Nestle at 66. (Note to Reader: No, I am really not making this up.)
In 1974, the DC Circuit Court of Appeals upheld the position of the USDA and the meat industry, doing so in a way that was as nonsensical as it was sexist. The court stated that: “The presence of salmonellae on meat does not constitute adulteration within this definition [of ‘adulterated,’ provided in 21 U.S.C. § 601 (m)]….As it said in its letter of August 18, 1971 ‘the American consumer knows that raw meat and poultry are not sterile and, if handled improperly, perhaps could cause illness.” In other words, American housewives and cooks normally are not ignorant or stupid and their methods of preparing and cooking of food do not ordinarily result in salmonellosis.’” APHA v. Butz, 511 F.2d 331, 334 (1974).
This remained the position of the USDA and the meat industry until 1994 when, in an act of both common-sense and bravado, Michael Taylor, then FSIS Administrator, announced that E. coli O157:H7 would be deemed an adulterant in raw ground beef. The Agency did not, however, change its tune with regard to any other pathogens, especially Salmonella. Indeed, in 1999, when FSIS announced it inane distinction between E. coli O157:H7 in “intact” meat versus “non-intact” meat, the Agency continued to focus on how a given meat was “customarily cooked” as a chief determinant of whether it must be treated as an adulterant. Thus, for example, because it decided that “intact steaks and roasts are customarily cooked in a manner that ensures that these products are not contaminated with E. coli O157:H7,” there was no need to treat this deadly pathogen as an adulterant on intact cuts of meat. Of course, this FSIS policy is also one that appears to have been silently jettisoned by the Agency of late.
The Agency’s position on Salmonella and meat came back to haunt it in a big way when FSIS tried to shut down Supreme Beef Processors, Inc. for repeatedly failing Salmonella performance standards that, according to the Agency, was proof that the ground beef being made there was being processed under “insanitary conditions.” Supreme Beef sued the USDA and not only won an injunction, but it succeeded in having the Salmonella regulations struck down as being “beyond the authority granted the Secretary [of the USDA] by the Federal Meat Inspection Act.” Supreme Beef v. USDA, 275 F.3d 432, 434 (5th Cir. 2001). Explaining its holding, the Court wrote:
The difficulty in this case arises, in part, because Salmonella, present in a substantial proportion of meat and poultry products, is not an adulterant per se, 21 meaning its presence does not require the USDA to refuse to stamp such meat “inspected and passed.” 22 This is because normal cooking practices for meat and poultry destroy the Salmonella organism, 23 and therefore the presence of Salmonella in meat products does not render them “injurious to health” 24 for purposes of § 601(m)(1). Salmonella-infected beef is thus routinely labeled “inspected and passed” by USDA inspectors and is legal to sell to the consumer.
Supreme Beef, 275 F.2d at 438-39. And, of course, not surprisingly, the court in this case was quick to cite the decision in APHA v. Butz, and to note that even now the “USDA agrees that Salmonella is not an adulterant per se.” Id. at 439 n. 21.
In my view the Supreme Beef decision is poorly reasoned and ill-informed. (For example, could not someone at the Court figure out that it is impossible for meat to be “infected” with Salmonella, and the proper term here is “contaminated”?) But the real lesson of Supreme Beef is that the USDA was, and continues to be, an Agency that is unable to decide whose side it is on. Sometimes it puts on its public safety hat, and sometimes—actually, most often—it puts on its pro-meat industry hat. And, unfortunately, these roles are too often contradictory. That is why USDA policy when it comes to meat safety is also too often contradictory.
Perhaps it is just time for the FSIS to take the the position that all pathogens that can kill you in meat are adulterants. You have the authority – you just need to use it.
Salmonella can be found in a variety of foods, including beef, chicken, and pork. For this reason, it
is important to follow proper hygiene for hands and utensils and to cook foods to the proper temperature. Always follow these four food safety steps to help prevent getting sick from Salmonella:
- Clean: Wash your hands, utensils, and surfaces often.
- Separate: Keep food that won’t be cooked separate from raw meat and poultry.
- Cook: Use a food thermometer to make sure you have cooked your food to a temperature high enough to kill germs. For ground beef, it should have a minimum internal temperature of 160°F.
- Chill: Refrigerate perishable food (food that goes bad) within 2 hours, or within 1 hour if food is exposed to temperatures above 90°F, like a hot car or a picnic. Thaw food in the refrigerator, not on the counter.
Symptoms of illness caused by Salmonella most commonly include diarrhea (that can be bloody), fever, and stomach cramps. Some people may also have nausea, vomiting, or a headache. If these symptoms are experienced six to 72 hours after eating potentially contaminated beef, people should contact a health care provider and let them know they have recently eaten beef. The symptoms can last for four to seven days.
Certain categories of people are more at risk for serious outcomes from Salmonella – these include children under the age of 5, adults over 65, those who have weakened immune systems, and those with certain types of heart or joint conditions.
]]>One of the outbreaks involves E. coli and has sickened at least 13 people, according to the Food and Drug Administration. The FDA has initiated traceback efforts but has not reported what food or foods are being traced. The FDA has not released any patient information, including where the patients live.
The other new outbreak involves the cyclospora parasite and has sickened at least 39 people. 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.
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 new cyclospora outbreak is separate from three other ongoing outbreaks traced to the parasite. The FDA has initiated traceback but has not reported what food or foods are being traced. Also, the FDA has begun sample collection and testing but it has not reported what is being tested.
For an outbreak of Cyclospora cayetanensis, the case count has increased from 43 to 68 patients in the past week. The FDA has initiated 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 from 118 to 121 since a week ago.
In a fourth outbreak from the Cyclospora parasite at least 210 people across 22 states have been sickened. Public health officials have not yet determined the source of the parasite.
Federal, state and local public health officials are investigating the outbreak, according to an update from the Centers for Disease Control and Prevention.
The CDC and the Food and Drug Administration have been tracking the outbreak since April 1. Additional infections could have started before that date.
Also, there are likely more than 210 people in the ongoing outbreak because of the lag time between when patients become ill and when confirmation testing can be completed and results filed with the CDC. Some sick people don’t seek medical attention, which also impacts the outbreak count. The parasite is killed by using antibiotics. Specific tests are required to diagnose Cyclospora infections, which can mimic other illnesses.
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 microscopic amounts of animal fecal matter.
]]>In an outbreak of E. Coli infections from an unknown source, the patient count has grown to 12, up from 11 a week ago. Investigators have initiated traceback efforts, according to an FDA notice, but the agency has not reported what food or foods are being traced. The FDA has not released any patient information, including where the patients live.
For an outbreak of Cyclospora cayetanensis, the case count has increased from 38 to 43 cases in the past week. This incident now includes additional illnesses based on similarities in reported exposures, according to the FDA, however, the agency has not reported what those exposures are. The FDA has initiated 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 separate outbreak of Cyclospora cayetanensis, the case count has increased from 112 to 118 cases. 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.
In the third outbreak from the Cyclospora parasite at least 210 people across 22 states have been sickened. Public health officials have not yet determined the source of the parasite.
Federal, state and local public health officials are investigating the outbreak, according to an update from the Centers for Disease Control and Prevention.
The CDC and the Food and Drug Administration have been tracking the outbreak since April 1. Additional infections could have started before that date.
Also, there are likely more than 210 people in the ongoing outbreak because of the lag time between when patients become ill and when confirmation testing can be completed and results filed with the CDC. Some sick people don’t seek medical attention, which also impacts the outbreak count. The parasite is killed by using antibiotics. Specific tests are required to diagnose Cyclospora infections, which can mimic other illnesses.
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.
]]>Investigators from the Food and Drug Administration are looking for the source of the E. Coli but have not yet found it. The investigators have initiated traceback efforts, according to an FDA notice, but the agency has not reported what food or foods are being traced.
The FDA has not released any patient information, including where the patients live.
Other outbreak news
In an outbreak of infections from the microscopic parasite Cyclospora, the FDA has initiated 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 case count in the outbreak has increased from 37 patients a week ago to 38 patients this week. The FDA has not released any patient information, including where the patients live.
In a separate outbreak of Cyclospora infections, the patient count has increased from 105 last week to 112 this week.
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.
In the third outbreak from the Cyclospora parasite at least 210 people across 22 states have been sickened. Public health officials have not yet determined the source of the parasite.
Federal, state and local public health officials are investigating the outbreak, according to an update from the Centers for Disease Control and Prevention.
The CDC and the Food and Drug Administration have been tracking the outbreak since April 1. Additional infections could have started before that date.
Also, there are likely more than 210 people in the ongoing outbreak because of the lag time between when patients become ill and when confirmation testing can be completed and results filed with the CDC. Some sick people don’t seek medical attention, which also impacts the outbreak count. The parasite is killed by using antibiotics. Specific tests are required to diagnose Cyclospora infections, which can mimic other illnesses.
About Cyclospora infections
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 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.
(To sign up for a free subscription to Food Safety News, click here)
]]>According to the Canadian Food Inspection Agency, the recalled product has been sold in Ontario, Quebec, Nova Scotia and New Brunswick, Canada.
Recalled products:
| Brand | Product | Size | Codes | UPC |
| Green Garden | Mint | 8 lbs | None | None |
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.
(To sign up for a free subscription to Food Safety News, click here.)
]]>In a preliminary report, the Foodborne Diseases Active Surveillance Network (FoodNet) says that enteric infections from food have returned to or exceed levels logged from 2016-2018.
FoodNet is made up of public health staff from the U.S. Centers for Disease Control and Prevention, the Food and Drug Administration, the USDA’s Food Safety and Inspection Service and 10 state health departments.
The group tracks data for reported infections per 100,000 people for eight foodborne pathogens: Campylobacter, Cyclospora, Listeria, Salmonella, Shigella. Shiga toxin-producing Escherichia coli (STEC), vibrio and Yersinia.
The report suggests links between pandemic measures and decreases in foodborne infection rates.
“During 2020–2021, FoodNet detected decreases in many infections that were due to behavioral modifications, public health interventions, and changes in health care–seeking and testing practices during the COVID-19 pandemic,” according to the research report.
Improved hygiene such as more hand washing could also have had an impact on the number of foodborne infections during the peak of the pandemic.
“Many pandemic interventions ended by 2022, resulting in a resumption of outbreaks, international travel, and other factors leading to enteric infections,” researchers wrote.
When compared to the average rate of infections during the 2016-2018 period, the incidence of infections from Campylobacter, Listeria, Salmonella and Shigella were back to the rates experienced before the pandemic.
For cyclospora, STEC, vibrio and yersinia infections increased beyond those logged for the pre-pandemic time period from 2016-2018.
According to the CDC, Salmonella and campylobacter continue to be the top causes for infections monitored by FoodNet. The agency reports that increases in the use of culture independent diagnostic tests probably contributed to the increased detection of infections.
“Prevention measures targeted at reducing food contamination, including the FSIS-proposed Salmonella regulatory framework for reducing illnesses from poultry, are needed to mitigate the prevalence of disease and to meet Healthy People 2030 targets,” the researchers concluded.
(To sign up for a free subscription to Food Safety News,click here)
]]>A report by the National Veterinary Institute (SVA), Folkhälsomyndigheten (the Public Health Agency of Sweden), Livsmedelsverket (the Swedish Food Agency) and Jordbruksverket (Swedish Board of Agriculture) showed a rise for Campylobacter, Salmonella, Listeria, and E. coli infections. Some of this was because of increased travel and more people being infected abroad.
A total of 5,165 cases of campylobacteriosis were reported in 2022 and 57 percent of these were domestic. This is up on more than 4,000 cases in 2021. For domestic infections in 2022, the median age was 51 with a range of 0 to 101. More men, 54 percent, than women were sick.
A correlation between human cases and Campylobacter-positive broiler batches underscores the need for further preventive measures, said the report.
Salmonella stats
In total, 1,137 cases of salmonellosis were reported, compared to 944 in 2021. Almost 450 people were considered to have been infected abroad. Among domestic cases, the median age was 44 and incidence was highest for children younger than 5 years old. Of serotyped isolates from domestic patients, the most common were Salmonella Typhimurium, Enteritidis, Agona and monophasic Salmonella Typhimurium. Another 59 different types were identified during 2022.
Six outbreaks involving 10 or more people occurred. In December, Salmonella Enteritidis was detected in laying hens at the largest egg producing facility in Sweden. Although it is the most common cause of salmonellosis in Europe, in Sweden the serovar had been detected in commercial laying hens only three times since 2003. The outbreak has caused 81 human infections, mainly during 2023.
The source in the laying flock has yet to be identified. However, isolates are genetically similar to those from other EU outbreaks caused by eggs contaminated with Salmonella Enteritidis. Belgium had a large outbreak with an almost identical strain in early 2022 linked to eggs from a domestic producer. The outbreak strain is also similar to a smaller Danish egg-linked event in summer 2022.
Fifteen people were infected with Salmonella Liverpool in frozen pre-cooked crayfish from China. Five cases were also recorded in 2021. However, the producer had only been approved for export in February 2022 and the importer had received crayfish from another firm in past years, so it was not possible to identify a connection to previous ill people.
Two Swedish producers were connected to a Salmonella typhimurium outbreak caused by rocket salad. Overall, 109 people fell sick and patients were also recorded in Finland. A Salmonella Agona outbreak affected 35 people. Cases were also recorded in Norway and the Netherlands. The suspected source was Spanish cucumbers.
E. coli and Listeria
In 2022, 857 E. coli cases were reported of which 583 were domestically acquired. As in previous years, the incidence was highest in children younger than 5. In total, 79 different serotypes were identified. The most common types were O157:H7, O26:H11, and O103:H2. A total of 653 patients were reported in 2021.
STEC-associated Hemolytic Uremic Syndrome (HUS) was reported in 19 patients of which 17 were domestically acquired. Eleven HUS patients were children under the age of 10. No single serotype caused more than two HUS cases.
Three investigations were carried out after human cases were detected with suspected connection to farm animals. Suspicions fell on drinking unpasteurized milk or direct contact with cattle. All farms were negative for STEC. A source could not be found in three outbreaks caused by O121:H19, O63:H6 and a combination of O103:H2 and O157:H7.
In total, 125 Listeriosis cases were reported compared to 107 in 2021. The median age was 79 and as in previous years, most were older than 80. Sixty-seven cases were females and 57 were males. Overall, 45 people died within one month from diagnosis.
Five patients with a rare strain of Listeria monocytogenes in Sweden were included in a larger cluster with cases from 2019 to 2022. All were notified in autumn but the source of infection was not identified.
Salmon raw material that became contaminated during processing in Norway was the source of one outbreak with four patients. Sixteen cases recorded from 2020 to 2022 were linked to products from a meat processing plant.
Listeria monocytogenes was detected in an opened pack of a washed rind cheese taken at the home of a sick person. Four other patients from 2018 through 2022 were identified. However, analysis at EU level found the source was salmon and not cheese. The five patients in Sweden were linked to 11 cases in five other countries from 2017 to 2022.
Cryptosporidium, Yersinia and Brucella
In 2022, 716 cryptosporidiosis cases were reported. The median age was 38 and 55 percent were women. A total of 550 people were infected in Sweden. The total is up from 524 cases in 2021.
Between late September and mid-October, 107 cases with Cryptosporidium parvum were detected in 15 different regions. The median age was 40 and more females than males were infected. Epidemiological investigations pointed toward contaminated frisée lettuce in ready-to-eat green leaf mixes as the probable cause.
A total of 238 Yersinia cases were reported, down from 313 in 2021. Like previous years, the incidence was highest among children younger than 5. Yersinia is not part of the national microbial surveillance program in Sweden but no outbreaks were detected.
In 2022, 10 cases of brucellosis were reported. They ranged in age from 25 to 71 including five men and five women. Three people were infected in Sweden by a goat cheese from Iraq. Six acquired their infections in Iraq and for one person the country of infection was unknown. For seven cases, unpasteurized dairy products were the probable source of infection.
(To sign up for a free subscription to Food Safety News, click here.)
]]>