France | Food Safety News https://www.foodsafetynews.com/tag/france/ Breaking news for everyone's consumption Wed, 06 Sep 2023 22:23:55 +0000 en-US hourly 1 https://wordpress.org/?v=6.3.1&lxb_maple_bar_source=lxb_maple_bar_source https://www.foodsafetynews.com/files/2018/05/cropped-siteicon-32x32.png France | Food Safety News https://www.foodsafetynews.com/tag/france/ 32 32 French mushroom poisonings prompt warning https://www.foodsafetynews.com/2023/09/french-mushroom-poisonings-prompt-warning/ https://www.foodsafetynews.com/2023/09/french-mushroom-poisonings-prompt-warning/#respond Thu, 07 Sep 2023 04:03:00 +0000 https://www.foodsafetynews.com/?p=231699 French authorities have warned about wild mushroom consumption after seeing a spike in poisoning cases. The French Agency for Food, Environmental and Occupational Health and Safety (ANSES) said mushroom picking had started earlier than usual in 2023. Rainy weather in several regions in August encouraged the growth of mushrooms. Growth varies yearly, depending on various things,... Continue Reading

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French authorities have warned about wild mushroom consumption after seeing a spike in poisoning cases.

The French Agency for Food, Environmental and Occupational Health and Safety (ANSES) said mushroom picking had started earlier than usual in 2023.

Rainy weather in several regions in August encouraged the growth of mushrooms. Growth varies yearly, depending on various things, including weather.

Since the start of August, intoxications reported to poison control centers (CAP) have increased. More than 250 cases have already been recorded, twice as many as in the same period in 2022.

There are several reasons for poisonings, including confusion of an edible species with a toxic variety or consumption of edible mushrooms in poor condition that were poorly preserved or insufficiently cooked.

It is not recommended to serve infants picked wild mushrooms but 74 young children were poisoned, including an 11-month-old child who required treatment in intensive care.

Not a new problem
Although ANSES issues recommendations yearly, cases are frequently reported to poison control centers.

Between July and December 2022, 1,923 poisonings were reported to CAPs. This was more than 1,269 cases in 2021. However, the number of serious cases was down slightly from 41 in 2021 to 37 in 2022. There were two deaths compared to four fatalities in 2021. The peak this past year was in October when more than 1,000 cases were recorded.

From all poisonings, 30 people had used recognition applications on smartphones. This is not advised due to the high risk of error.

Pick only specimens in good condition and take the entire mushroom to help with identification. Do not pick mushrooms near potentially polluted sites such as roadsides and landfills.

Store mushrooms in the fridge at a maximum of 4 degrees C (39.2 degrees F), avoid all contact with other foods, and consume within two days of picking. Ensure they are correctly cooked – 20 to 30 minutes in a pan or 15 minutes in boiling water – and don’t eat too many in one sitting.

ANSES recommends only collecting mushrooms they know, as some highly toxic ones are similar to edible species. Poisonous types can also grow where edible varieties had been picked in the past. If there is the slightest doubt, consult a specialist before consumption.

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Plant toxin in undercooked kidney beans behind French outbreak https://www.foodsafetynews.com/2023/08/plant-toxin-in-undercooked-kidney-beans-behind-french-outbreak/ https://www.foodsafetynews.com/2023/08/plant-toxin-in-undercooked-kidney-beans-behind-french-outbreak/#respond Sun, 20 Aug 2023 04:01:00 +0000 https://www.foodsafetynews.com/?p=231122 Undercooked kidney beans were behind a large outbreak in France caused by plant toxins, according to a study. Researchers said the work, published in the journal Toxins, highlights the need to develop methods for routine testing of plant toxins in food. They added that better knowledge of the epidemiology of such events will also help... Continue Reading

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Undercooked kidney beans were behind a large outbreak in France caused by plant toxins, according to a study.

Researchers said the work, published in the journal Toxins, highlights the need to develop methods for routine testing of plant toxins in food. They added that better knowledge of the epidemiology of such events will also help to improve prevention.

Foodborne disease outbreaks from phytohaemagglutinin (PHA) are poorly documented; and it is not a typical agent to look for in cases of toxin-like food poisoning, said researchers.

In July 2018, there was an outbreak of acute gastroenteritis among customers of a dining facility at a military base in Brittany, France. A total of 200 patients were reported out of a potential 1,700.

Quick illness onset
Symptoms were mainly lower digestive tract disorders such as diarrhea and abdominal pain and occurred rapidly after lunch on July 5, suggesting a toxin-like pathogenic process. They came on between 48 minutes and 23 hours after the meal and resolved spontaneously within 10 hours. 

Ingestion of four to five raw or improperly handled kidney beans can lead to illness with severity of symptoms related to the dose ingested.

A case–control survey was carried out with 92 cases and 113 controls. Cases included 83 men and nine women. Their median age was 43 with the youngest 22 years old and the oldest aged 60.

Statistical analysis pointed to the chili con carne served at lunch as the likely source of poisoning. During interviews, several patients who ate the dish reported that some red kidney beans were hard, implying undercooking.

An outbreak caused by Clostridium perfringens was the first hypothesis. However, the estimated incubation period was too short and it was not detected in food samples.

Phytohaemagglutinin, a plant lectin, was found in the chili con carne at a concentration above the potentially toxic dose. The raw kidney beans in the chili con carne had a high haemagglutination activity. They were undercooked, and the phytohaemagglutinin was not completely destroyed. It is likely that haemagglutination activity of the beans was different, with some beans with low levels of toxins and others having higher values.

There are currently no regulations for the food industry to establish toxic thresholds and the maximum allowed level of PHA in bean products.

Plant toxin not destroyed during preparation
The environmental investigation confirmed that a slow cooking process at a low temperature was applied to raw beans added to the chili dish.

Before cooking, the beans were soaked in water for only 1.5 hours and then cooked separately at a low temperature of above 80 degrees C (176 degrees F) in an oven overnight. The final preparation step consisted of mixing all the separately cooked ingredients together on a griddle and cooking them for about 30 minutes. The exact temperature was not known but was estimated to be below 100 degrees C (212 degrees F).

Beans should be boiled by immersion in boiling water or steamed at 100 degrees C for at least 30 minutes to ensure destruction of PHA. Before boiling, it is recommended that beans are soaked in water for at least five hours, preferably 10, and the water be poured away.

After the alert, the remaining portions of the dishes served in the five days preceding the episode were set aside, as were leftover batches of ingredients used to prepare them, pending the results of the investigations.

“While the classic stages of the investigation were completed in about one week, it took a total of three months to piece together a complete scenario of the outbreak. A major issue was identifying a national laboratory able to test for PHA, which highlighted a significant capability gap in France for the detection of plant toxins and emphasizes the need to develop methods for routine testing of plant toxins in complex food matrices and possibly in biological samples from patients,” said researchers.

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Raw milk cheese suspected in French Campylobacter outbreak https://www.foodsafetynews.com/2023/08/raw-milk-cheese-suspected-in-french-campylobacter-outbreak/ https://www.foodsafetynews.com/2023/08/raw-milk-cheese-suspected-in-french-campylobacter-outbreak/#respond Sun, 13 Aug 2023 04:05:00 +0000 https://www.foodsafetynews.com/?p=230864 An outbreak of a rare type of Campylobacter in France was caused by unpasteurized, raw milk cheese, according to a study. In June 2021, seven Campylobacter fetus infections occurred in a rehabilitation center in southwest France. All patients were female, and the median age was 79 with a range of 70 to 90 years old.... Continue Reading

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An outbreak of a rare type of Campylobacter in France was caused by unpasteurized, raw milk cheese, according to a study.

In June 2021, seven Campylobacter fetus infections occurred in a rehabilitation center in southwest France. All patients were female, and the median age was 79 with a range of 70 to 90 years old.

Reasons for being at the center were post-orthopedic surgery reeducation in five people and post-acute heart failure or rehabilitation after acute myeloid leukemia chemotherapy in one person each.

Campylobacter jejuni and Campylobacter coli cause the majority of campylobacteriosis. A small proportion is caused by Campylobacter fetus but outbreaks are rare. Although Campylobacter fetus may occasionally cause diarrhea, it is more associated with systemic illness and bacteremia. Such infections are more commonly reported in older and immunocompromised patients, according to the study published in the journal Frontiers in Microbiology.

All patients had mild watery diarrhea without nausea or vomiting. Five had fever but all of them recovered. Whole genome sequencing of the different Campylobacter fetus strains confirmed a common source.

In five patients who undertook a blood culture analysis, Campylobacter fetus was isolated only in the blood of three patients and from blood and stool in two of them.

Suspicion falls on raw milk cheese
Epidemiological work found three patients at the start of June followed by four infections later in June. An investigation of the food eaten by five patients revealed the consumption of unpasteurized cheese made from cow’s milk of the Tomme des Pyrénées variety.

Another unpasteurized cheese made from cow’s milk, a Camembert, was also consumed before illness for some patients. It was not possible to clearly incriminate one of the two different raw milk cheeses. They were served as part of a recently implemented farm-to-fork strategy. Such strategies were pursued but unpasteurized dairy products were avoided.

French public health authorities found serious hygiene issues in the kitchens, with disrespect of cold-chain guidelines leading to their closure in mid-June 2021. However, no food testing was done. This means the source of the infections was not proven because of the lack of microbiological analysis of suspected food samples. 

Listeria monocytogenes bacteremia in one patient also raises the suspicion that raw milk cheese was the source of infection. This also clearly demonstrates how susceptible the elderly or immunocompromised patients are to this type of foodborne infection, said scientists.

Raw milk cheeses were suspected as there was no consumption of other plausible sources of infection. 

“This highlights the importance of routine hygienic measures to prevent transmission within facilities housing people at risk. Even if the source of infection was only suspected and not confirmed, consumption of unpasteurized dairy products should also be avoided in these specific populations,” said researchers.

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France records rise in mushroom poisonings in 2022 https://www.foodsafetynews.com/2023/08/france-records-rise-in-mushroom-poisonings-in-2022/ https://www.foodsafetynews.com/2023/08/france-records-rise-in-mushroom-poisonings-in-2022/#respond Mon, 07 Aug 2023 04:03:00 +0000 https://www.foodsafetynews.com/?p=230633 Almost 2,000 poisonings linked to wild mushrooms were recorded in France in 2022. A total of 1,923 intoxications were reported to poison control centers (CAP) during the surveillance period, between July and December. The amount is usually around 1,300 cases. Levels in 2022 were similar to those in 2019. The monthly poisoning peak of 2022... Continue Reading

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Almost 2,000 poisonings linked to wild mushrooms were recorded in France in 2022.

A total of 1,923 intoxications were reported to poison control centers (CAP) during the surveillance period, between July and December. The amount is usually around 1,300 cases. Levels in 2022 were similar to those in 2019.

The monthly poisoning peak of 2022 occurred in October when more than 1,000 cases were recorded. Nearly 40 serious cases occurred, including one person needing a liver transplant and another who had kidney failure, and two people died. In 2021, 41 serious cases and four deaths were reported.

Mushroom growth varies from year to year depending on various things, including weather, according to an article in Vigil’Anses, a newsletter published by the French Agency for Food, Environmental and Occupational Health and Safety (ANSES).

Risk factors for poisoning are poor conservation, consumption of old mushrooms in poor condition, undercooked mushrooms or eating too many, and personal sensitivity, but the major risk is confusing an edible species with a toxic one.

Digging deeper into cases
A questionnaire to better understand the circumstances of intoxication was undertaken by poison control centers. It was offered to each person calling a poison control center for mushroom poisoning to assess the methods of obtaining and identifying mushrooms, plus knowledge of ANSES’s prevention messages.

Although recommendations are issued every year by ANSES, poisonings are frequently reported to poison control centers because of the consumption of raw mushrooms by young children or the use of identification applications for smartphones.

In 2022, 1,862 people were poisoned during a meal including mushrooms. The other cases include accidental ingestion by young children or vulnerable adults.

For 1,146 meals, information on the origin of mushrooms was available. More than 92 percent had been picked but some had been bought in supermarkets, markets or greengrocers or eaten in restaurants.

Picking had taken place mainly in forest areas and less frequently in a garden. A small percentage were from the roadside. Most mushrooms had been cooked before consumption but they were eaten raw in 94 meals.

Some people had tried to identify picked mushrooms before consuming them using various ways such as a book, a smartphone application, the internet or via the help of a third party such as a pharmacist or a mycologist from an association.

The most frequently identified toxic species were Satan’s (or Devil’s) bolete, yellow agarics, poisonous lepiota types or the fly agaric.

People mainly suffered from digestive symptoms including vomiting, nausea, diarrhea or abdominal pain. Neurological issues were observed in 17 percent of patients, including dizziness or headaches. Some people showed excessive sweating or a rash, as well as cardiovascular symptoms.

Wild mushroom advice
ANSES recommends that people only collect mushrooms they know as some highly toxic ones are very similar to edible species. Poisonous types can also grow where edible varieties had been picked in the past. If there is the slightest doubt, consult a specialist before consumption.

Pick only specimens in good condition and take the entire mushroom to help with identification. Do not pick mushrooms near potentially polluted sites such as roadsides and landfills.

Store mushrooms in the fridge at a maximum of 4 degrees C (39.2 degrees F), avoid all contact with other foods and consume within two days of picking. Make sure they are cooked properly – 20 to 30 minutes in a pan or 15 minutes in boiling water – and don’t eat too many in one sitting. Also, don’t give wild mushrooms to young children or use only mobile apps for identification, due to the high risk of error.

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Multi-country Salmonella outbreak linked to tomatoes. https://www.foodsafetynews.com/2023/07/multi-country-salmonella-outbreak-linked-to-tomatoes/ https://www.foodsafetynews.com/2023/07/multi-country-salmonella-outbreak-linked-to-tomatoes/#respond Fri, 28 Jul 2023 04:05:00 +0000 https://www.foodsafetynews.com/?p=230297 Nearly 100 people have fallen sick in a Salmonella outbreak involving multiple countries, including the United States. From August 2022 to mid-July 2023, 92 cases of Salmonella Senftenberg have been reported, 12 people have been hospitalized, and one person died in Germany. Most patients are female, while 28 are male. Infections have occurred in all... Continue Reading

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Nearly 100 people have fallen sick in a Salmonella outbreak involving multiple countries, including the United States.

From August 2022 to mid-July 2023, 92 cases of Salmonella Senftenberg have been reported, 12 people have been hospitalized, and one person died in Germany. Most patients are female, while 28 are male. Infections have occurred in all age groups.

Germany is the most affected country, with 26 patients, followed by France with 16, Finland with 12, and Sweden with 11. The United States has recorded two patients.

The first U.S. case is a 47-year-old female reported in October 2022. The second is an immunocompromised 42-year-old male with disease onset in April 2023. This person had a liver transplant in 2022.

In April 2023, Santé publique France was informed by the national food reference laboratory that Salmonella Senftenberg had been isolated from a mixed salad containing cherry tomatoes and green leafy vegetables, which was prepared in mid-August 2022. However, it was not served as intended to airline customers.

Thirteen affected countries
Sick people also live in Austria, Belgium, the Czech Republic, Estonia, Ireland, the Netherlands, Norway and the United Kingdom.

Most cases were reported between October 2022 and March 2023, according to the European Centre for Disease Prevention and Control (ECDC) and European Food Safety Authority (EFSA).

Detection of the first case in France, with an isolation date in August, suggests suspected contaminated food entered the French market around mid-August and other countries later.

Salmonella Senftenberg is a relatively uncommon serotype in cases of salmonellosis. In 2020 and 2021, 36 and 75 cases respectively were reported to ECDC.

Link to tomatoes
Among 21 patients interviewed in Austria, France, Germany and Sweden, 20 reported consumption of tomatoes and 12 said they had eaten iceberg lettuce.

Tomatoes were suspected as the vehicle of infection by national authorities in France and Austria and were traced back to wholesalers in Germany, the Netherlands and Spain, and to growers in the Netherlands, Spain and Morocco. However, there is no microbiological evidence from tomatoes, so the source of infection has not been confirmed.

Intermittent reporting of patients between August 2022 and June 2023 indicates prolonged distribution of contaminated food from a common source for about 10 months in the EU and UK. Finding linked cases in the U.S. suggests a possible common source of infection or travel to Europe, said ECDC.

Contamination of cherry tomatoes may have occurred at pre-harvest on farms during growing via different sources, such as use of contaminated water, including re-used irrigation water.

“Identifying the nature and source (root cause) of microbial contamination of vegetables in the food chain remains crucial to ensure appropriate handling and activities by growers, producers, wholesalers, retailers, and consumers and to prevent the risk of foodborne illness deriving from exposure to Salmonella-contaminated vegetables,” said ECDC.

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Rare Salmonella type behind multi-country outbreak https://www.foodsafetynews.com/2023/06/rare-salmonella-type-behind-multi-country-outbreak/ https://www.foodsafetynews.com/2023/06/rare-salmonella-type-behind-multi-country-outbreak/#respond Fri, 23 Jun 2023 04:04:00 +0000 https://www.foodsafetynews.com/?p=229025 Almost 70 people became ill this past year as part of a Salmonella outbreak involving 11 countries, including the United States. France has the most patients in the Salmonella Ball outbreak but two people from the U.S., aged 44 and 62, were ill in August 2022. They both reported travel to France. Salmonella Ball is... Continue Reading

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Almost 70 people became ill this past year as part of a Salmonella outbreak involving 11 countries, including the United States.

France has the most patients in the Salmonella Ball outbreak but two people from the U.S., aged 44 and 62, were ill in August 2022. They both reported travel to France.

Salmonella Ball is very rare in Europe. Between 2007 and 2021, only 52 cases were reported from 14 countries, with an average of three per year.

Information was shared in a Joint Notification Summary (JNS). These are not made public but Food Safety News has seen a copy. It is prepared by the European Food Safety Authority (EFSA), European Centre for Disease Prevention and Control (ECDC) and affected countries.

An ECDC spokesman said this week that the agency had not received any updates on the number of people or countries affected since the JNS was produced.

France hit hardest and meat link
In September 2022, France reported a cluster of Salmonella Ball cases. As of November, 38 confirmed infections including 24 women and 14 men had been recorded between July and October 2022. The median age of patients was 26 years old.

Sick people came from 10 regions in France. Three were hospitalized but no deaths were reported. Of the 20 patients interviewed, 13 reported travel in France prior to symptom onset, but no common destination was identified. Ground beef, hamburgers, and eating at restaurants or fast food outlets during the summer were commonly mentioned.

By November 2022, 69 patients, of which 54 were confirmed and 15 were possible, had been reported in nine EU countries, the UK and the United States.

The first patient was in France with an isolation date of mid-July 2022 and the last patient was in Finland in mid-October 2022. Sick people range in age from 1 to 87 years old and 43 men and 26 women fell ill.

Some patients reported traveling a week before onset of symptoms, with destinations mainly including Ibiza in Spain and France.

Confirmed and probable cases
Denmark has three confirmed cases, Norway has two while the Netherlands and Czech Republic both have one each. Germany has one confirmed and two probable patients.

Countries reporting probable cases include Greece with eight, Belgium with four and Finland has one. The outbreak in Greece in mid-October 2022 involved a kindergarten. A total of 22 children under the age of 3 and staff became ill.

Four cases in England, one in Scotland and one in Wales fell sick between August and October 2022. They are aged between 1 and 44 years old. One case was discovered in the UK in 2021.

Analysis of the outbreak and reported cases indicates frequent consumption of beef or pork products, as well as hamburgers, suggesting that meat is the main source of infection. Detection of Salmonella Ball in poultry in 2019 points to possible spread in the production chain.

EFSA and ECDC said new cases and outbreaks are likely to occur in multiple countries until the sources of infection are identified and control measures implemented. The agencies added greater efforts are needed by public health and food safety authorities to investigate outbreaks of Salmonella Ball and to identify specific sources of infection.

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France sees a rise in outbreaks in 2021 https://www.foodsafetynews.com/2023/06/france-sees-rise-in-outbreaks-in-2021/ https://www.foodsafetynews.com/2023/06/france-sees-rise-in-outbreaks-in-2021/#respond Fri, 16 Jun 2023 04:03:00 +0000 https://www.foodsafetynews.com/?p=228774 The number of outbreaks in France went up in 2021 but was still below 2018 and 2019 levels. Figures from Santé publique France show there were 1,309 outbreaks affecting 11,056 people in 2021. A total of 512 people went to hospitals and 16 died. Reported outbreaks rose from 1,010 in 2020 when figures were strongly... Continue Reading

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The number of outbreaks in France went up in 2021 but was still below 2018 and 2019 levels.

Figures from Santé publique France show there were 1,309 outbreaks affecting 11,056 people in 2021. A total of 512 people went to hospitals and 16 died.

Reported outbreaks rose from 1,010 in 2020 when figures were strongly impacted by the COVID-19 pandemic, according to officials.

For 327 incidents in 2021, a pathogen could be microbiologically confirmed in food or in at least one sick person per outbreak. A pathogen was suspected without microbiological confirmation for 734 outbreaks.

16 deaths in outbreaks
The most frequently microbiologically confirmed pathogen was Salmonella 147 times. It was mostly Salmonella Enteritidis, followed by monophasic Salmonella Typhimurium but the type was not known in 92 incidents. Confirmed Salmonella outbreaks were responsible for 935 patients and 166 hospitalizations.

Campylobacter caused 52 outbreaks with 178 patients and Bacillus cereus had 46 with 665 patients. Nineteen norovirus outbreaks sickened 493 and 11 histamine outbreaks affected 35 people.

Seven outbreaks were due to E. coli, six to Yersinia enterocolitica, four to Shiga toxin-producing E. coli (STEC), and one each because of Listeria monocytogenes, Clostridium botulinum, and Shigella.

The pathogen was identified in patients for 208 outbreaks, of which 143 were confirmed with Salmonella. Identification of the agent took place in food samples for 89 epidemics with 67 confirmed as Bacillus cereus, Staphylococcus aureus and Clostridium perfringens.

The top suspected pathogens based on epidemiological and clinical information, but not microbiologically confirmed, were the toxins Bacillus cereus, Staphylococcus aureus and Clostridium perfringens. For these three pathogens, 3,787 patients and 169 hospital trips were recorded.

Other suspected outbreaks were caused by Ciguatera, Vibrio parahaemolyticus, STEC, Listeria, various toxins and Enteroinvasive E .coli (EIEC). For almost a fifth of reported outbreaks, no agent could be identified or was suspected.

Sixteen outbreak-related deaths were recorded in 2021 including 12 among residents in seven nursing homes. In two incidents, Listeria was suspected or confirmed. Other deaths were linked to Clostridium perfringens, Bacillus cereus, norovirus and Campylobacter.

Suspect foods and root causes
Every winter, an increase in outbreaks is observed, mainly caused by norovirus and the consumption of contaminated shellfish.

Salmonella is the pathogen most often confirmed or suspected in outbreaks in home-based settings. For incidents linked to eating out, school canteens or company restaurants the blame mostly fell on Bacillus cereus and Staphylococcus aureus.

For many outbreaks, the suspected foods included various ingredients or were ready meals. Shellfish, eggs and egg products, fish, meat, poultry, and dairy products were suspected in some incidents.

Non-conformities of products, materials, storage, or preparation practices were identified for 430 outbreaks. Frequent problems included abuse of the cold chain or preparation errors, defective or unsuitable equipment and non-compliance with hygiene rules or inappropriate handling of food by a family member or staff.

Corrective measures for food outlets included cleaning and disinfection of the establishment as well as staff information and training.

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Nestlé to compensate victims of E. coli outbreak https://www.foodsafetynews.com/2023/04/nestle-to-compensate-victims-in-e-coli-outbreak/ https://www.foodsafetynews.com/2023/04/nestle-to-compensate-victims-in-e-coli-outbreak/#respond Wed, 19 Apr 2023 04:01:00 +0000 https://www.foodsafetynews.com/?p=226676 Nestlé France has agreed to a compensation package for people affected in a 2022 E. coli outbreak. The agreement between the company and the families of victims was signed at the end of March. The amount has not been made public. A civil hearing was set to take place in May but has now been... Continue Reading

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Nestlé France has agreed to a compensation package for people affected in a 2022 E. coli outbreak.

The agreement between the company and the families of victims was signed at the end of March. The amount has not been made public.

A civil hearing was set to take place in May but has now been canceled. The criminal inquiry into the incident is ongoing.

A total of 56 confirmed and two probable cases with a median age of 6 were sick in the outbreak between mid-January and April 2022 because of contaminated frozen Buitoni Fraîch’Up pizzas. It was the largest E. coli-HUS outbreak ever documented in France. 

There were 50 cases of Hemolytic Uremic Syndrome (HUS), two children died and two others had severe complications. HUS is a type of kidney failure associated with E. coli infections that can result in serious health problems.

Patients were positive for Shiga toxin-producing E. coli (STEC) O26:H11 or O103:H2. Only two people were sick from E. coli O103, according to Santé publique France, the country’s public health agency. 

STEC O26:H11 and O103:H2 outbreak strains were isolated from pizzas sampled in patients’ homes and at the manufacturing plant. E. coli was also found in the flour used to make pizzas.

Deal reached
“Each claimant will receive an equitable compensation proposal from Nestlé France, subject to a medical assessment that takes into consideration the seriousness of the damage and each situation,” said a Nestlé statement.

“We remain open to listening to them and intend to support them. Rest assured: We take our responsibilities seriously, and we are working hard to ensure that something like this never happens again.

“In the context of the ongoing criminal proceedings, Nestlé France is collaborating with the judicial authorities. It is important for everyone that justice sheds light on what happened, and whatever the outcome, the company will fully assume its responsibilities.”

Lawyer Pierre Debuisson, who represents 63 alleged victims, had initially requested compensation of up to €250 million ($274 million) for his clients.

In late March 2023, Nestlé decided to shut down the factory in Caudry, France, that produced contaminated pizzas. The decision followed a suspension of operations because of a decline in pizza order forecasts. 

In March 2022, Nestlé recalled and withdrew the incriminated pizzas, and production at the site was suspended. 

In December, Nestlé was allowed to reopen the plant partially. Approval covered the production of pizzas with cooked dough. The line making pizzas with no rebaking of dough, such as the Fraîch’Up range, was not restarted. 

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Foodborne botulism levels stable in France in the past decade https://www.foodsafetynews.com/2023/04/foodborne-botulism-levels-stable-in-france-in-past-decade/ https://www.foodsafetynews.com/2023/04/foodborne-botulism-levels-stable-in-france-in-past-decade/#respond Sun, 02 Apr 2023 04:03:00 +0000 https://www.foodsafetynews.com/?p=226086 Human botulism is rare in France but levels have remained stable in recent years, according to a study. Botulism is a notifiable disease in the country through a case-based passive surveillance system. All reports of human botulism are recorded by health authorities through Santé Publique France and cases are confirmed by the National Reference Center for... Continue Reading

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Human botulism is rare in France but levels have remained stable in recent years, according to a study.

Botulism is a notifiable disease in the country through a case-based passive surveillance system. All reports of human botulism are recorded by health authorities through Santé Publique France and cases are confirmed by the National Reference Center for Anaerobic Bacteria and Botulism.

The analysis has a focus on 2008 to 2018 for human botulism. Findings were published in the journal Frontiers Public Health and also cover animal botulism.

Botulism is a rare but life-threatening condition caused by toxins produced by Clostridium botulinum bacteria. In foodborne botulism, symptoms generally begin 18 to 36 hours after eating contaminated food. However, they can start as soon as six hours after or as long as 10 days later.

Symptoms can include general weakness, dizziness, double vision, and trouble speaking or swallowing. It paralyzes respiratory muscles so most patients must be placed on life support. Difficulty breathing, weakness of other muscles, abdominal distention and constipation may also occur. People experiencing these problems should seek immediate medical attention.

Outbreaks and links to food
The yearly number of cases and outbreaks of foodborne botulism remained stable in the 10 years studied. The annual number of outbreaks ranged from three to 13 and cases per year from four to 25.

A total of 82 outbreaks were foodborne from 2008 to 2018. These affected 159 people. The maximum number involved in a single outbreak was six.

In 2011, a tapenade of green olives sold commercially sickened six people. In 2010, dry-cured ham, which was home-prepared, led to six cases.

Four outbreaks were recorded in 2018. Home-prepared canned lentils and vegetable soup both affected one person each. Home-prepared canned French beans sickened two people and canned ratatouille led to four cases.

Type B was responsible for 53 outbreaks and 106 cases of foodborne botulism and type A for 15 outbreaks and 30 cases. Types E and F caused two outbreaks each involving four and five cases, respectively. This data was unknown for 10 outbreaks.

Identification of contaminated food was possible in 41 outbreaks. The most common items involved in outbreaks were canned foods and homemade products. The two main sources were raw ham and canned vegetables. Three composite foods, i.e., smoked fish, salted fish and ground (minced) meat, were also the source of outbreaks.

“Our study has shown that human botulism is mostly due to ham (pig sector) and canned vegetables, indicating the importance of the collection of surveillance data from the food industry, animal sectors as well as surveillance of this pathogen in the environment,” said researchers.

Situation in Switzerland
Meanwhile, the Federal Office of Public Health (OFSP) in Switzerland revealed that 29 foodborne botulism cases have been recorded from 1987 to 2022. One case was also reported in January 2023.

An outbreak, which included 12 cases and was linked to raw ham eaten at a party, occurred at the end of 1993 in Valais.

OFSP reported on the procedures to follow when investigating botulism cases, including declaration, diagnosis, and ordering antitoxin. While no Swiss laboratory analyzes botulism samples using the mouse bioassay, they can be sent to labs in France or Germany. This test is needed in clinical cases as detection of the toxin is necessary for diagnosis.

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Chicken suspected in multi-country Salmonella outbreak https://www.foodsafetynews.com/2023/03/chicken-suspected-in-multi-country-salmonella-outbreak/ https://www.foodsafetynews.com/2023/03/chicken-suspected-in-multi-country-salmonella-outbreak/#respond Fri, 31 Mar 2023 04:03:00 +0000 https://www.foodsafetynews.com/?p=226033 An outbreak of Salmonella has affected more than 200 people in Europe, the United Kingdom, and the United States. The Salmonella Virchow outbreak started in June 2017 and most cases have been linked to local restaurants serving kebab meat. At least one person in the United States had gotten sick. A female patient from California... Continue Reading

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An outbreak of Salmonella has affected more than 200 people in Europe, the United Kingdom, and the United States.

The Salmonella Virchow outbreak started in June 2017 and most cases have been linked to local restaurants serving kebab meat. At least one person in the United States had gotten sick. A female patient from California had a travel history to Paris in 2019 and needed hospital treatment. 

The European Centre for Disease Prevention and Control (ECDC) and European Food Safety Authority (EFSA) said the number of confirmed cases represents only a small proportion of all infections in Europe, partly due to the varying sequencing capacities of countries.

A total of 210 cases have been reported with 111 from France, 34 in the Netherlands, 32 in the UK, 26 in Germany, four in Ireland, two in Denmark, and one in the U.S. 

Kebab meat products containing contaminated chicken are the likely vehicles of infections, and the bacteria has been circulating in the EU poultry meat production chain in France, Germany, Ireland, and the Netherlands.

Among interviewed cases, 10 people were hospitalized in Germany, five in France, four in Ireland, and two in the UK. No deaths have been reported. Patients range in age from younger than 1 to 92 years old with the median age from 22 to 80 depending on the country.

Johanna Takkinen, ECDC principal expert on food- and waterborne diseases, said: “ECDC encourages countries to sequence Salmonella Virchow isolates from domestically acquired human infections and interview cases with Salmonella Virchow sequence type 16 infections. Investigations should be focused on the consumption of poultry meat and related products and be carried out in close collaboration with food safety authorities.”

New infections are likely in the EU affecting all age groups until further investigations identify the sources and points of contamination along the chicken meat production chain, said ECDC and EFSA.

Spike of infections in late 2022
In January 2023, France reported 52 cases of Salmonella Virchow infection between August and December 2022 to the European surveillance portal for infectious diseases, called EpiPulse. In the following weeks, Denmark, Germany, the Netherlands, the UK, and the US reported cases belonging to the same microbiological cluster. The French outbreak strain is genetically similar to a previous multi-country outbreak of Salmonella Virchow in the Netherlands in 2020, with chicken meat as the suspected vehicle of infection.

Data shows multi-country peaks at irregular intervals since 2017, with the highest peak in the final quarter of 2022. The latest cases were reported in France and the Netherlands in February 2023.

A French outbreak in 2022 was linked to local kebab restaurants in one region. Forty-two sick people were involved. In 2021, an outbreak caused by the same strain was associated with a kebab restaurant in a different region.

In France, a questionnaire found consumption of kebabs with chicken meat, in the days before the onset of symptoms, by 19 of 24 cases interviewed, and 14 cited the same kebab outlet in one region.

Five French restaurants had been supplied with kebab meat by different German suppliers and a Polish company. Some of the involved German firms received raw materials from Belgian, Italian, Dutch, and Polish businesses. The outbreak strain was also detected in French broiler farms.

A lack of information, such as batch numbers, meant the role of the producers of kebab products, their meat suppliers, and the possible involvement of other operators, as sources of infections could not be established or ruled out, said ECDC and EFSA.

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Nestlé to close factory in France linked to deadly E. coli outbreak https://www.foodsafetynews.com/2023/03/nestle-to-close-factory-in-france-linked-to-deadly-e-coli-outbreak/ https://www.foodsafetynews.com/2023/03/nestle-to-close-factory-in-france-linked-to-deadly-e-coli-outbreak/#respond Fri, 31 Mar 2023 04:01:00 +0000 https://www.foodsafetynews.com/?p=226035 Nestlé has decided to shut down a plant in France that was involved in an E. coli outbreak linked to pizzas in 2022. A total of 56 confirmed and two probable cases with a median age of 6 were sick in the outbreak between mid-January and April 2022 because of contaminated frozen Buitoni Fraîch’Up pizzas.... Continue Reading

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Nestlé has decided to shut down a plant in France that was involved in an E. coli outbreak linked to pizzas in 2022.

A total of 56 confirmed and two probable cases with a median age of 6 were sick in the outbreak between mid-January and April 2022 because of contaminated frozen Buitoni Fraîch’Up pizzas. It was the largest E. coli-HUS outbreak ever documented in France. 

There were 50 cases of Hemolytic Uremic Syndrome (HUS), two children died and two others had severe complications. HUS is a type of kidney failure associated with E. coli infections that can result in serious health problems.

Patients were positive for Shiga toxin-producing E. coli (STEC) O26:H11 or O103:H2. Only two people were sick from E. coli O103, according to Santé publique France, the country’s public health agency. 

STEC O26:H11 and O103:H2 outbreak strains were isolated from pizzas sampled in patients’ homes and at the manufacturing plant. E. coli was also found in the flour used to make pizzas.

A decision was taken after assessing options
In March 2023, Nestlé suspended operations at the factory in Caudry and said it was looking at either a reorganization or closing the site. At the time, the Force Ouvrière union said more than 120 employees would be affected. Nestlé said it had faced a sharp decline in pizza order forecasts due to an evolving market and the Buitoni crisis.

After the closure was announced, Nestlé France said it would use “all means at its disposal” to ensure that the story of the Caudry site does not end here.

“Following a thorough evaluation of different options for the site and meetings with the relevant stakeholders, Nestlé France met with staff representatives on March 30 to present plans for the cessation of manufacturing and sales operations at the Société des Produits Alimentaires de Caudry. In parallel, Nestlé France has undertaken to conduct a thorough process aimed at identifying a robust and sustainable plan to bring new industrial activity to the site,” said a company statement. 

Nestlé added it would offer affected staff at least one opportunity at other sites in France or identify regional opportunities outside the company. No redundancies will be notified before Dec. 31, 2023.

In March 2022, Nestlé recalled and withdrew the incriminated pizzas, and production at the plant was suspended. A criminal inquiry into the incident was opened in May.

In December, Nestlé was allowed to partially reopen the plant. Approval covered the production of pizzas with cooked dough. The line making pizzas with no rebaking of dough, such as the Fraîch’Up range, was not restarted. Resumption took place following the modernization of certain equipment and under the supervision of local authorities.

Typical baking temperatures and times for frozen pizzas should eliminate infection risk. Investigators are trying to understand the persistence of STEC in baked pizzas and why cooking temperatures and duration for the products didn’t prevent people from getting sick.

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Oysters linked to 170 illnesses in Finland; people sick in other countries https://www.foodsafetynews.com/2023/03/oysters-linked-to-170-illnesses-in-finland-people-sick-in-other-countries/ https://www.foodsafetynews.com/2023/03/oysters-linked-to-170-illnesses-in-finland-people-sick-in-other-countries/#respond Wed, 22 Mar 2023 04:03:00 +0000 https://www.foodsafetynews.com/?p=225704 Contaminated shellfish are continuing to cause illnesses in several European countries and Hong Kong. At least 170 people have fallen ill in Helsinki, Finland, after eating oysters in various restaurants in February and March. Cases have also been reported in other Finnish cities. Norovirus has been found in nine different oyster batches with two from... Continue Reading

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Contaminated shellfish are continuing to cause illnesses in several European countries and Hong Kong.

At least 170 people have fallen ill in Helsinki, Finland, after eating oysters in various restaurants in February and March. Cases have also been reported in other Finnish cities.

Norovirus has been found in nine different oyster batches with two from the Netherlands, six from France, and one from Ireland. Importers have withdrawn affected batches from the market.

Officials have tested food from restaurants and taken patient samples, finding norovirus. Some of those sick reported eating oysters.

A report on the outbreak is being prepared for the Finnish Food Authority (Ruokavirasto) and the Finnish Institute for Health and Welfare (THL).

Norovirus is the most commonly identified cause of foodborne outbreaks in Finland. Between 2017 and 2021, oysters caused 11 norovirus outbreaks in which more than 110 people fell ill.

Finland has published four Rapid Alert System for Food and Feed (RASFF) alerts on food poisoning due to norovirus in oysters since late February.

Cases in other countries
Sweden had three notifications in March. Norovirus in mussels from Sweden sickened seven people. Norovirus in oysters from France affected three and norovirus in oysters from the Netherlands is suspected to be behind 15 illnesses.

RASFF alerts have also been issued by Spain and Italy concerning norovirus in oysters from France.

Harvesting areas have been closed and outbreaks reported in France, although it is unclear how many people were sick.

Twenty people were ill in Belgium in February from norovirus in oysters from France. Another outbreak was linked to oysters from the Netherlands but authorities did not say how many were sick.

Two outbreaks in Denmark from late 2022 to early 2023 were caused by oysters. The first with 19 people sick involved oysters from France but originating in Ireland. The second with 73 cases were linked to oysters from Norway.

Authorities in Hong Kong have reported several outbreaks linked to raw oysters including one from products from Ireland that caused at least 16 illnesses earlier this year.

The Health Protection Surveillance Centre said there had been an increase in the number of norovirus cases and outbreaks reported in Ireland in the past few weeks, with the residential care sector particularly affected.

Norovirus cases have also significantly increased in England, according to data from the UK Health Security Agency (UKHSA).

Laboratory reports of norovirus are 77 percent higher than the 5-season average for the same period prior to the Coronavirus pandemic. The rise is across all age groups but mostly in those aged 65 and over and those under 5 years old.

The incubation period for illness caused by norovirus is 12 to 48 hours. Symptoms include sudden onset of cramping, abdominal pain, and nausea, followed by vomiting. Most people also have diarrhea. They usually last 12 to 72 hours.

Handwashing with soap and water is one key to fighting the virus. Affected staff in the food industry should stay away from work for at least two days after symptoms have stopped to avoid spreading the infection. Norovirus can be transmitted directly from one person to another and through contaminated surfaces, food, and beverages.

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Nestlé may shut plant at the center of 2022 French E. coli outbreak https://www.foodsafetynews.com/2023/03/nestle-may-shut-plant-at-center-of-2022-french-e-coli-outbreak/ https://www.foodsafetynews.com/2023/03/nestle-may-shut-plant-at-center-of-2022-french-e-coli-outbreak/#respond Tue, 07 Mar 2023 05:03:00 +0000 https://www.foodsafetynews.com/?p=225085 Nestlé is looking at closing a site in France where contaminated pizzas were produced in 2022. Two children died in the outbreak. The Force Ouvrière union said it believes the central reason for the issue was the E. coli outbreak linked to frozen pizzas from the Fraîch’Up brand. During a meeting this past week, la... Continue Reading

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Nestlé is looking at closing a site in France where contaminated pizzas were produced in 2022. Two children died in the outbreak.

The Force Ouvrière union said it believes the central reason for the issue was the E. coli outbreak linked to frozen pizzas from the Fraîch’Up brand.

During a meeting this past week, la Société des Produits Alimentaires de Caudry (SPAC), owned by Nestlé, told trade unions that expected volumes were down as part of commercial negotiations. Reasons given for this included increased competition.

Nestlé is considering either a reorganization of operations or closing the factory. A final decision on the way forward is expected by March 30. If the site is closed, more than 120 employees would be affected, according to Force Ouvrière.

A Nestlé France spokesperson said faced with a sharp decline in pizza order forecasts, the firm announced a temporary suspension of operations at the Caudry (Nord) factory.

“The food market has been evolving for almost a year in a competitive context reinforced by an inflationary trend. In addition, the Buitoni crisis of 2022 led to a drastic fall in sales of frozen pizzas, which has continued since: the pizza market has fallen by 20 percent in one year and has had an even greater impact on the Buitoni brand, which was at the forefront of this crisis. Despite all the efforts made to ensure that the factory can be restarted in the best possible conditions in December 2022, the deterioration in the outlook for orders for its pizzas has forced Nestlé France to react,” said the spokesperson.

Background
In December, Nestlé was allowed to partially reopen the Buitoni factory in Caudry. Approval applied to the production of pizzas with cooked dough. The line making pizzas with no rebaking of dough, such as the Fraîch’Up range, was not restarted.

Overall, 56 confirmed and two probable cases with a median age of 6 were found with illness onset between mid-January and April 2022. There were 50 cases of Hemolytic Uremic Syndrome (HUS), two children died and two others had severe aftereffects of infections. HUS is a type of kidney failure associated with E. coli infections that can result in lifelong, serious health problems.

Patients were positive for Shiga toxin-producing E. coli (STEC) O26:H11 or O103:H2. Only two people were sick from E. coli O103, according to Santé publique France, the country’s public health agency. 

STEC O26:H11 and O103:H2 outbreak strains were isolated from pizzas sampled in patients’ homes and at the manufacturing plant. E. coli was also found in the flour used to make pizzas.

In March 2022, Nestlé recalled and withdrew the incriminated pizzas, and production at the plant was suspended. A criminal inquiry into the incident was opened in May.

Also this past week, a judge in a Toulon court ordered Nestlé and SPAC to pay €20,000 ($21,300) as compensation to the family of a 12-year-old child sickened in the outbreak, according to French media reports.

“At an interim hearing the court ordered Nestlé to pay a provisional sum to the defendant. This is an interim order and does not pre-judge the court’s decision on the merits of the claim against Nestlé,” said the Nestlé France spokesperson.

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People sick in Finland after eating oysters https://www.foodsafetynews.com/2023/02/people-sick-in-finland-after-eating-oysters/ https://www.foodsafetynews.com/2023/02/people-sick-in-finland-after-eating-oysters/#respond Tue, 28 Feb 2023 05:03:00 +0000 https://www.foodsafetynews.com/?p=224772 Health officials in a city in Finland are investigating several cases of illness caused by contaminated oysters. Food poisoning in Helsinki is suspected to be related to eating in different restaurants and at an event since the beginning of February. This past week, officials reported at least 20 people were affected but updates in local... Continue Reading

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Health officials in a city in Finland are investigating several cases of illness caused by contaminated oysters.

Food poisoning in Helsinki is suspected to be related to eating in different restaurants and at an event since the beginning of February. This past week, officials reported at least 20 people were affected but updates in local media suggest there are around 100 illnesses.

Investigators have tested food from restaurants and taken patient samples and have found norovirus. Some of those sick reported eating oysters.

A few restaurants have already been inspected after suspected epidemics and oyster importers have started to issue withdrawals and recall.

Food safety officials in Helsinki asked people who had eaten oysters and then fallen sick to contact them.

Norovirus is the most commonly identified cause of foodborne outbreaks in Finland. Between 2017 and 2021, oysters caused 11 norovirus outbreaks in which more than 110 people fell ill, according to the Finnish Institute for Health and Welfare (THL).

In October 2022, five people fell sick in the country after eating oysters from France contaminated with norovirus.

Wider problem
Finland is the latest country to report illnesses caused by shellfish. Harvesting areas have been closed and outbreaks reported in France although it is unclear how many people were sick.

Twenty people were ill in Belgium in February due to norovirus in oysters from France. Another outbreak was linked to oysters from the Netherlands but authorities did not report how many people were affected.

Two outbreaks in Denmark from late 2022 to early 2023 were caused by shellfish. The first with 19 people sick involved oysters from France but originating in Ireland. The second with 73 cases were linked to oysters from Norway.

Oysters from Ireland caused at least 16 illnesses in Hong Kong earlier this year. Recall notices of oysters due to norovirus have also been published by agencies in Italy and Luxembourg.

The incubation period for illness caused by norovirus is 12 to 48 hours. Symptoms include sudden onset of cramping, abdominal pain, and nausea, followed by vomiting. Most people also have diarrhea. They usually last 12 to 72 hours.

Handwashing with soap and water is key to fighting the virus. Affected staff in the food industry should stay away from work for at least two days after symptoms have stopped to avoid spreading the infection. Norovirus can be transmitted directly from one person to another and through contaminated surfaces.

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Lactalis faces criminal charges over Salmonella outbreak from infant formula https://www.foodsafetynews.com/2023/02/lactalis-faces-criminal-charges-over-salmonella-outbreak-from-infant-formula/ https://www.foodsafetynews.com/2023/02/lactalis-faces-criminal-charges-over-salmonella-outbreak-from-infant-formula/#respond Sat, 18 Feb 2023 05:03:00 +0000 https://www.foodsafetynews.com/?p=224468 Lactalis is facing criminal charges in France in relation to a Salmonella outbreak in 2017 linked to its infant formula. The dairy company confirmed it was under criminal investigation and said it would cooperate with authorities. Prosecutors brought charges for fraud, a failure to carry out a product withdrawal and recall, and involuntary bodily harm.... Continue Reading

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Lactalis is facing criminal charges in France in relation to a Salmonella outbreak in 2017 linked to its infant formula.

The dairy company confirmed it was under criminal investigation and said it would cooperate with authorities.

Prosecutors brought charges for fraud, a failure to carry out a product withdrawal and recall, and involuntary bodily harm. The firm’s subsidiary Celia-Laiterie De Craon is also involved.

“This step marks the beginning of the legal investigation in which Lactalis will fully and transparently commit,” said a Lactalis statement.

“All Lactalis employees and managers are fully aware of the hardships experienced by the families whose children have been ill and we would like all clarifications to be provided. It is essential, for them as for Lactalis, that the judicial investigation provides these answers. In the coming weeks, we will have access to all elements of the file and will be able to respond precisely to all the points raised.”

Non-governmental organization Foodwatch filed a complaint alongside affected families in February 2018. The group said the development was the good news that it and many families of those sick had been waiting for.

Background
Production at the Craon site in France was suspended in December 2017 as part of a Salmonella agona outbreak investigation. Lactalis was allowed to restart sales of infant formula made at the plant in September 2018.

The outbreak sickened 38 babies in France, two in Spain, and one in Greece. At least 18 infants were hospitalized.

Lactalis withdrew and recalled more than 7,000 tons of implicated products manufactured from mid-February 2017. The recalled formula was distributed to more than 80 countries and needed the involvement of the International Food Safety Authorities Network (INFOSAN), managed by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO).

Investigators found it was the same strain that was behind 141 illnesses in 2005 when the Craon production site was owned by Célia. Only one of 176 and four of 27 samples from two implicated food products and six of 420 environmental samples tested positive for Salmonella Agona. 

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French Salmonella outbreak study reveals dual contamination https://www.foodsafetynews.com/2023/01/french-salmonella-outbreak-study-reveals-dual-contamination/ https://www.foodsafetynews.com/2023/01/french-salmonella-outbreak-study-reveals-dual-contamination/#respond Fri, 27 Jan 2023 05:01:00 +0000 https://www.foodsafetynews.com/?p=223598 Two Salmonella outbreaks were linked to dried sausages produced around the same time by one company in France, according to a study. The outbreaks affected 44 people who consumed dried pork sausages contaminated by two different types of Salmonella.  Salmonella Bovismorbificans infected a total of 33 people from September to November 2020 and 11 patients with monophasic Salmonella... Continue Reading

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Two Salmonella outbreaks were linked to dried sausages produced around the same time by one company in France, according to a study.

The outbreaks affected 44 people who consumed dried pork sausages contaminated by two different types of Salmonella. 

Salmonella Bovismorbificans infected a total of 33 people from September to November 2020 and 11 patients with monophasic Salmonella Typhimurium from October to December 2020.

Epidemiological investigations by Santé publique France linked the outbreaks to dried pork sausages from the manufacturer France Salaison produced between September and November 2020. Three recalls of dried pork products were issued in November, affecting eight supermarkets.

Multi-strain outbreaks not being found?
Salmonella Bovismorbificans and monophasic Salmonella Typhimurium were isolated from different food samples, but both strains were identified in only one sample by qPCR. 

Outbreaks caused by multiple types of Salmonella may go undetected by standard procedures in microbiology laboratories. Current diagnostic protocols target single-agent infections, but not multi-serotype ones. The findings highlight the need to improve procedures to better detect contamination of food products by different strains of Salmonella, said researchers in the journal Eurosurveillance.

In the Salmonella Bovismorbificans outbreak, 19 children under the age of 13 were sick with a range of a few months to 69 years old, and 17 were female. Symptom onset ranged from Sept. 22 to Nov. 16, 2020, and seven patients were hospitalized.

Santé publique France interviewed 23 cases of their parents. Twenty-three people reported shopping at one supermarket chain; 22 consumed dried pork sausages and 17 bought the same France Salaison brand. Loyalty card numbers helped identify unreported purchases in four other cases. 

In the monophasic Salmonella Typhimurium outbreak, patients ranged from 2 months to 49 years old and seven were male. The 2-month-old child was a secondary case. Three people were hospitalized, and symptom onset ranged from Oct. 27 to Dec. 14, 2020.

Nine cases reported recent consumption of dried pork sausages and eight of them indicated the same brand and supermarket as the other outbreak.

Recall measures to control incident
Traceback tests on the batch suspected of the Salmonella Bovismorbificans outbreak in November 2020 by the manufacturer and local food lab were negative for Salmonella. However, dried pork sausage leftovers from this batch provided by a patient were sent to the National Reference Laboratory and Salmonella Bovismorbificans were isolated.

“Although post-purchase contamination by the patient might be possible, the epidemiological data and the absence of new cases following the recalls and withdrawals strongly supported the hypothesis that the product was contaminated before the sale,” said researchers.

In January 2021, following the identification of the second outbreak caused by monophasic Salmonella Typhimurium, investigations uncovered another batch of incriminated products from the same manufacturer. Reinforced self-control was performed by the firm and monophasic Salmonella Typhimurium was isolated from one sample.

Monophasic Salmonella Typhimurium was also found in the retested sample of leftovers but at lower levels than Salmonella Bovismorbificans.

Contamination at the producer was suspected but no investigations upstream were performed, as they are not required, and staff resources were scarce, according to the study.

A first recall and withdrawal were issued in mid-November 2020 by the supermarket Leclerc involving two types of Saint Azay brand dried pork sausages. A few days later, two more batches of sausages from two other brands were recalled as they were produced with the same raw meat as the first brand. A third alert covered sandwiches of a fourth brand made with sausages from the implicated producer and sold at five supermarkets. All suspected batches of dried pork sausages from the manufacturer with production date up to Dec. 8, 2020, were removed from the market.

Contaminated dried pork sausages were distributed in Belgium, Luxemburg, Poland, Portugal, and Slovenia but no related illnesses were recorded.

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Contaminated oysters behind several recent outbreaks https://www.foodsafetynews.com/2023/01/contaminated-oysters-behind-several-recent-outbreaks/ https://www.foodsafetynews.com/2023/01/contaminated-oysters-behind-several-recent-outbreaks/#respond Thu, 26 Jan 2023 05:06:40 +0000 https://www.foodsafetynews.com/?p=223568 Oysters from different sources have been linked to illnesses in several countries in recent weeks. There have been several product withdrawals and recalls plus the closure of production zones in France due to the detection of norovirus. When announcing the closure of harvesting areas, French authorities reported illnesses but did not say how many and... Continue Reading

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Oysters from different sources have been linked to illnesses in several countries in recent weeks.

There have been several product withdrawals and recalls plus the closure of production zones in France due to the detection of norovirus.

When announcing the closure of harvesting areas, French authorities reported illnesses but did not say how many and Santé publique France has yet to provide information on cases to Food Safety News.

The problem and the impact on producers has been raised in the French Senate with politicians saying 15 production areas have been closed. They asked what measures the government intended to take to support the sector in the current situation and to prevent future seasonal contaminations.

Recall notices of some oysters due to norovirus have been published by agencies in Belgium and Luxembourg.

Danish situation

Two outbreaks in Denmark have been caused by shellfish. The first with 19 people sick involves oysters from France but originating in Ireland. The second with 73 cases has been linked to oysters from Norway.

Nikolas Kühn Hove, head of crises management at the Danish Veterinary and Food Administration, said it was still early in the investigation.

“The majority of cases fell sick one to four days after consumption on 31 December. Age range and gender information is still pending. Based on the preliminary investigations, Norovirus is suspected as the agent for the two outbreaks but confirmation is pending,” he said. 

“People bought oysters either from retail chains or in a web shop. It is too early to point to any food business operator involved outside Denmark. Oysters related to one outbreak have been recalled from the Danish market. We have yet no information on actions in other countries directly related to the Danish case.”

People sick in Hong Kong

Risk factors for shellfish-related norovirus incidents include cold weather leading to low water temperatures, high prevalence of norovirus in the community, and high rainfall causing sewage system overflows.

Oysters from Ireland caused at least 16 illnesses in Hong Kong. Eight men and eight women, aged 25 to 36, developed abdominal pain, diarrhea, dizziness, fever, general weakness, nausea, and vomiting about 21 to 44 hours after attending a lunch banquet at a restaurant in late December. Import of raw oysters harvested in Carlingford Lough in Ireland has been suspended.

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department has also told industry to stop importing raw oysters harvested in an area of France.

As oysters feed by filtering a large volume of seawater, pathogens can accumulate if they are grown in or harvested from contaminated water. Susceptible groups, such as pregnant women, young children, the elderly and people with weakened immune systems or liver diseases, should avoid eating raw oysters, said health officials.

Pathogens in mollusks in Poland

Meanwhile, researchers have evaluated the microbiological contamination of raw bivalve molluscan shellfish (BMS) on the Polish market.

A total of 1,000 raw bivalve mollusks were collected during 2009 to 2018 including clams, mussels, oysters, and scallops and findings were published in the journal Foods.

Salmonella was detected in 31 samples, and half of the bacterial isolates were Salmonella Typhimurium. Listeria monocytogenes was isolated from 18 BMS and more than 15 percent of bivalve mollusks were contaminated with Staphylococcus aureus.

Salmonella-contaminated BMS mostly originated from the Netherlands. Most of the Listeria contaminated samples came from the Netherlands and France.

Vibrio parahaemolyticus was identified in 261 or 242 samples depending on the method used. Most samples came from the Netherlands.

A total of 60 bivalve mollusks were contaminated with more than one pathogen simultaneously. Bacteria were more likely to be identified during the warmer period compared to samples analyzed in colder months. 

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Sentences handed out in French horse meat trial https://www.foodsafetynews.com/2023/01/sentences-handed-out-in-french-horse-meat-trial/ https://www.foodsafetynews.com/2023/01/sentences-handed-out-in-french-horse-meat-trial/#respond Tue, 17 Jan 2023 05:03:00 +0000 https://www.foodsafetynews.com/?p=223181 A number of people have been sentenced for their roles in a network that sold horse meat that could have been unfit to eat. A total of 15 people from France, Belgium, and the Netherlands were sentenced at a Marseille court this past week in a case that began in June 2022, according to French... Continue Reading

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A number of people have been sentenced for their roles in a network that sold horse meat that could have been unfit to eat.

A total of 15 people from France, Belgium, and the Netherlands were sentenced at a Marseille court this past week in a case that began in June 2022, according to French media reports.

Belgian horse trader, Jean-Marc Decker, received four years in prison, two of which were suspended. He was also fined €100,000 ($108,000) and banned from having a job in the horse meat sector for five years.

Stijn De Visscher, a Dutch horse trader, was given the same jail sentence but a fine of €75,000 ($81,200) for his part in the events that occurred between 2010 and 2015.

Georges Gonzales, manager of the company Equi’d Sud, got four years in jail, three of which were suspended. He was fined €75,000 ($81,200) and stopped from working in the horse meat industry for five years.

A dozen other people received suspended sentences and fines of up to €30,000 ($32,500) while three defendants were cleared of all charges.

Wider problem
Charges come as another trial began which also involves horse meat and is being heard in Marseille. The case covers meat from horses that were banned from the food supply chain allegedly being sold to butchers. Hearings involve 25 people and are expected to last around three weeks.  

Potential fraud involving documents and horses has been a problem for European authorities for several years. It is a decade since the Irish food agency revealed findings of horse meat in burgers. A fraud that spread across Europe. 

In 2022, Europol and Spanish authorities uncovered a network that sold potentially unsafe horse meat in Spain, Belgium, Germany, and Italy. During 2020 and 2021, several EU countries tried to combat the illegal introduction of horses into the food chain. Horses excluded from the supply chain no longer have any market value at the end of their life. Traffickers falsify the passports of these horses to reintroduce them into the food chain.

Previous editions of the annual Operation Opson, which is coordinated by Europol and Interpol, have included actions on horse passport documents and horse meat. Investigations led to meat and live animals being seized and court cases in some European countries.

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France publishes 2021 Campylobacter data https://www.foodsafetynews.com/2023/01/france-publishes-2021-campylobacter-data/ https://www.foodsafetynews.com/2023/01/france-publishes-2021-campylobacter-data/#respond Thu, 05 Jan 2023 05:00:00 +0000 https://www.foodsafetynews.com/?p=222789 Data from Campylobacter surveillance in 2021 confirmed trends seen in previous years, according to the most recent statistics published by Santé Publique France. Findings are based on the National Reference Center (CNR) for Campylobacter and Helicobacter and mandatory declaration of outbreaks. Past data from 2020 showed Campylobacter infections were not impacted by public health measures... Continue Reading

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Data from Campylobacter surveillance in 2021 confirmed trends seen in previous years, according to the most recent statistics published by Santé Publique France.

Findings are based on the National Reference Center (CNR) for Campylobacter and Helicobacter and mandatory declaration of outbreaks. Past data from 2020 showed Campylobacter infections were not impacted by public health measures taken because of the COVID-19 pandemic.

Campylobacter has been increasing since 2013 when online data entry was introduced. Scientists said this could reflect an actual rise in infections or it may be because of other factors such as better detection methods.

CNR data shows that among the 8,875 isolates in 2021, Campylobacter jejuni was the most frequently identified with more than 85 percent, followed by Campylobacter coli at 12 percent and Campylobacter fetus at below 1 percent. Most strains were isolated from stool samples.

In France, the average annual number of symptomatic cases of Campylobacter is estimated to be 493,000, of which 392,000 are associated with foodborne transmission.

Monitoring of Campylobacter in poultry at the distribution stage is looking at the impact of the European process hygiene criterion. Samples of fresh poultry meat without and with skin have been tested. EU rules for Campylobacter on broilers require intervention if 1,000 Colony Forming Units per gram (CFU/g) for neck skin samples after chilling of carcasses in the processing plant is exceeded. It initially allowed 20 samples to exceed 1,000 CFU/g. This was reduced to 15 of 50 samples in 2020 and will drop to 10 in 2025. Another surveillance plan has covered raw milk at production.

Results reflect past years
A seasonal upsurge was observed during the summer period of 2021 with a peak in August, as in past years. For patients with available information, only a small percentage were linked to travel abroad.

Age at infection varied between less than 1 and 102 years old, with an average of 34. Incidence was highest for the age group less than 1 to 9 years old. Incidence was also higher in men than women in all age groups. Campylobacter jejuni infections were mainly reported in children and young adults less than 30 years old.

More than 50 outbreaks affecting 178 people were declared. This is similar to figures from the year before. In 2021, for half of all outbreaks, consumption of poultry was the incriminated or suspected source of contamination.

The rate of resistance to ciprofloxacin remained high. Resistance rates to tetracycline and ampicillin are also high but have been stable for several years. The frequency of resistance was very low for gentamicin and for amoxicillin and clavulanic acid. Resistance rates of Campylobacter coli strains to erythromycin and tetracycline were higher than those of Campylobacter jejuni but lower for ciprofloxacin.

The main risk factors for infection are handling fresh meat, cross-contamination of food from surfaces in the kitchen, and eating the undercooked meat. Preventive measures are based on good hygiene practices in the kitchen such as handwashing, cleaning surfaces and utensils after handling poultry or raw meat, and cooking meat properly.

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Nestlé allowed to restart pizza plant linked to deadly E. coli outbreak https://www.foodsafetynews.com/2022/12/nestle-allowed-to-restart-pizza-plant-linked-to-deadly-e-coli-outbreak/ https://www.foodsafetynews.com/2022/12/nestle-allowed-to-restart-pizza-plant-linked-to-deadly-e-coli-outbreak/#respond Mon, 19 Dec 2022 05:03:00 +0000 https://www.foodsafetynews.com/?p=222119 Nestlé has been given permission to partially reopen a plant in France where pizzas behind a serious E. coli outbreak were made. French officials from the Nord area of the country in the Hauts-de-France region gave the green light this past week for operations to restart at the Buitoni factory in Caudry. Approval only applies... Continue Reading

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Nestlé has been given permission to partially reopen a plant in France where pizzas behind a serious E. coli outbreak were made.

French officials from the Nord area of the country in the Hauts-de-France region gave the green light this past week for operations to restart at the Buitoni factory in Caudry.

Approval only applies to production of pizzas with cooked dough. The line making pizzas with no re-baking of dough, such as the Fraîch’Up range, will not restart yet.

Fraîch’Up frozen pizzas were the source of the largest E. coli-HUS outbreak ever documented in France. 

One element of the plan to restart has included the dismantling and cleaning of 19,000 parts on the production line.

Incident timeline
Overall, 56 confirmed and two probable cases with a median age of 6 were found nationwide with illness onset between mid-January and April. There were 50 cases of Hemolytic Uremic Syndrome (HUS), two children died and two others had severe aftereffects of infections. HUS is a type of kidney failure associated with E. coli infections that can result in lifelong, serious health problems.

Patients were positive for Shiga toxin-producing E. coli (STEC) O26:H11 or O103:H2. Only two people were sick from E. coli O103, according to Santé publique France, the country’s public health agency. 

STEC O26:H11 and O103:H2 outbreak strains were isolated from pizzas sampled in patients’ homes and at the manufacturing plant. E. coli was also found in the flour used to make pizzas.

In March, Nestlé recalled and withdrew the incriminated pizzas, and production at the plant was suspended. A criminal inquiry into the incident was opened in May.

More than 2,000 samples have been taken at Caudry of the factory environment, raw materials, silos and finished products. Tests of flour samples and certain finished products revealed E. coli but results from production lines and the environment did not detect the pathogen, according to Nestlé.

This means the likely source of contamination was the flour used to make pizzas.

The company has also created a support fund, managed by the France Rein association, for patients diagnosed with HUS in France between January and August 2022.

A scientific review is planned to assess E. coli risk in flour in France and management in foods made from flour. Investigations also are ongoing to understand why typical baking temperatures and times for frozen pizzas didn’t eliminate the risk of infection.

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Salmonella is often behind EU outbreaks, but most deaths are caused by Listeria https://www.foodsafetynews.com/2022/12/salmonella-often-behind-eu-outbreaks-but-most-deaths-caused-by-listeria/ https://www.foodsafetynews.com/2022/12/salmonella-often-behind-eu-outbreaks-but-most-deaths-caused-by-listeria/#respond Fri, 16 Dec 2022 05:01:00 +0000 https://www.foodsafetynews.com/?p=222022 Salmonella caused the most outbreaks and outbreak-related illnesses but Listeria was behind the most deaths in Europe in 2021, according to a new report. Salmonella accounted for almost 20 percent of all outbreaks. The top sources of salmonellosis outbreaks were eggs, egg products, and mixed foods, which are meals composed of various ingredients. Outbreaks caused... Continue Reading

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Salmonella caused the most outbreaks and outbreak-related illnesses but Listeria was behind the most deaths in Europe in 2021, according to a new report.

Salmonella accounted for almost 20 percent of all outbreaks. The top sources of salmonellosis outbreaks were eggs, egg products, and mixed foods, which are meals composed of various ingredients.

Outbreaks caused by Listeria monocytogenes were at the highest level ever but the number of sick people and deaths did not rise. This might be linked to the increased use of whole genome sequencing, which allows scientists to better detect outbreaks, according to the report.

Outbreaks in 2021 went up compared to 2020 but were below pre-COVID-19 pandemic years, said the European Food Safety Authority (EFSA) and European Centre for Disease Prevention and Control (ECDC).

More than 4,000 foodborne outbreaks, 32,543 illnesses, 2,495 hospitalizations, and 31 deaths were recorded in 2021. Also, 83 outbreaks, 1,270 patients, 65 hospitalizations, and two deaths were reported in Bosnia and Herzegovina, Iceland, Montenegro, Norway, North Macedonia, Serbia, and Switzerland.

The largest outbreak was in Finland, and most deaths were in France
Belgium, France, the Netherlands, and Poland accounted for almost 75 percent of all outbreaks. France had 1,286, the Netherlands had 838, Belgium had 547, and Poland had 299.

Finland reported an outbreak caused by Salmonella Typhimurium in pre-cut vegetables involving 728 patients. This outbreak was the largest in 2021 and the biggest caused by this pathogen since data collection began in 2004.

With 17 fatalities, France accounted for more than half of all deaths in the EU. This is the highest from a single country since 2012. At the EU level, 15 deaths were linked to health care and residential facilities, which emphasizes the risks of foodborne hazards to vulnerable people, researchers reported.

The agent was unknown for 1,831 outbreaks, with more than 10,100 patients and three deaths. Salmonella was responsible for the majority of outbreaks, cases, and hospitalizations. Unspecified bacterial toxins were behind 484 outbreaks and norovirus caused 251. Listeria monocytogenes was associated with the most deaths with 12.

France reported 176 Salmonella outbreaks while Poland had 165, Slovakia 154 and Spain 93. Salmonella Enteritidis was the top serovar, followed by Typhimurium. Salmonella was the main cause of outbreaks in 17 EU countries.

Shiga toxin-producing E. coli (STEC) was the third most common bacterial agent with 31 outbreaks and 275 patients. It was the top cause in Ireland. Identified serogroups in 24 outbreaks were O157, O26, O103 and once each for O12, O145, O146 and O91.

Campylobacter was the fourth most reported agent in outbreaks with 249. Germany was top with 64, followed by France and Slovakia both with 55. Six severe outbreaks leading to deaths or hospitalizations were reported by Denmark, France, Spain, and Sweden. The six deaths were the highest number reported since 2007.

Yersinia was detected in 21 outbreaks from 12 countries with 125 patients. Six countries reported 11 outbreaks caused by Shigella with 63 cases. Six were due to Shigella sonnei.

One outbreak was caused by Cronobacter sakazakii in Germany. It involved four newborns and caused one death. The implicated food was a hospital-mixed probiotic formula for infants. This was the first outbreak since EFSA began collecting data in 2004. Vibrio cholera was also reported for the first time with 47 cases. It was detected in Spain, in a residential institution (nursing home, prison or boarding school) and was linked to mixed food.

Contributing factors and food links
France recorded 90 percent of all outbreaks caused by bacterial toxins with more than 600. Three epidemics led to 708 cases and 97 hospitalizations. Seven deaths involved people living in health care and residential facilities. Bacillus cereus was associated with the most outbreaks among bacterial toxins, Clostridium perfringens caused the highest number of cases and deaths, and Staphylococcus aureus was top for hospitalizations.

Norovirus was the leading agent in Belgium, the Czech Republic, Denmark, Finland, Latvia, and Sweden. Thirteen outbreaks involved more than 100 people. France had the most with 112 outbreaks. 

Czech Republic reported a major outbreak of hepatitis A, involving 199 cases, of which 195 needed hospitalization. Mixed food was the suspected vehicle. Hepatitis E in Switzerland affected 105 people with 29 hospitalizations and two deaths. Slovakia reported an outbreak with five cases caused by tick-borne encephalitis virus linked to raw goat’s milk.

Almost 50 outbreaks and more than 200 cases were due to histamine and Scombrotoxin, often caused by fish products. Marine biotoxins such as Ciguatera were behind 17 outbreaks and mushrooms were linked to six. Two lectin outbreaks were reported in Denmark and one atropine incident linked to vegetables was noted in Italy.  

Foods of animal origin were implicated in 202 outbreaks, 2,221 cases, 316 hospitalizations, and 11 deaths. There was an increase in outbreaks linked to vegetables and juice products. Salmonella in this product category caused the most illnesses with more than 1,100.

Salmonella in mixed foods was responsible for the most hospitalizations, followed by Salmonella in egg products and in vegetables and juice products. Listeria in fish products was responsible for the most deaths followed by Clostridium perfringens toxins in pig meat products.

Cross-contamination was reported as a contributing factor in 34 outbreaks. An infected food handler was identified in 26 outbreaks. Time or temperature storage abuse, inadequate heat treatment, and inadequate chilling were also reported.

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Major E. coli, and Salmonella outbreaks highlighted at a conference; investigations ongoing https://www.foodsafetynews.com/2022/11/major-e-coli-salmonella-outbreaks-highlighted-at-conference-investigations-ongoing/ https://www.foodsafetynews.com/2022/11/major-e-coli-salmonella-outbreaks-highlighted-at-conference-investigations-ongoing/#respond Wed, 30 Nov 2022 05:01:00 +0000 https://www.foodsafetynews.com/?p=221427 Two major foodborne outbreaks have recently been highlighted at a European conference on infectious diseases. Presentations at the European Scientific Conference on Applied Infectious Disease Epidemiology (ESCAIDE) covered an E. coli outbreak from Nestlé pizzas in France and a multi-country monophasic Salmonella Typhimurium outbreak due to Ferrero chocolate. In February 2022, Santé Publique France identified... Continue Reading

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Two major foodborne outbreaks have recently been highlighted at a European conference on infectious diseases.

Presentations at the European Scientific Conference on Applied Infectious Disease Epidemiology (ESCAIDE) covered an E. coli outbreak from Nestlé pizzas in France and a multi-country monophasic Salmonella Typhimurium outbreak due to Ferrero chocolate.

In February 2022, Santé Publique France identified more cases of the pediatric hemolytic uremic syndrome (HUS) than usual with eight infections. Cases were positive for Shiga toxin-producing E. coli (STEC) O26:H11 or O103:H2 identified by whole genome sequencing (WGS). Only two people were sick from E. coli O103.

Products and flour positive for E. coli
Overall, 56 confirmed and two probable cases were found nationwide with onset between Jan. 18 and April with a median age of 6. There were 50 cases of HUS, two children died and two others had severe aftereffects of infections.

A patient-control study revealed a strong association between consumption of the pizza and disease.

In total, 35 of 40 cases reported eating Buitoni Fraîch’Up frozen pizza and 35 of 37 cases with pizza purchases on loyalty cards bought this brand.

STEC O26:H11 and O103:H2 outbreak strains were isolated from pizzas sampled in patients’ homes and at the manufacturing plant. E. coli was also isolated in the flour used to make pizzas.

Frozen pizzas were made in one factory in Caudry, with an individual production line and no re-baking of dough before the sale. Nestlé is looking to resume operations but approval from French authorities is pending.

Investigations confirmed frozen pizzas as the source of the largest E. coli-HUS outbreak ever documented in France. In March, Nestlé recalled and withdrew the incriminated pizzas, and production at the plant was suspended. A criminal inquiry into the incident was opened in May.

Typical baking temperatures and times for frozen pizzas should eliminate infection risk. Investigations are ongoing to understand the origin of contamination and persistence of STEC in baked pizzas. A scientific review is planned to assess E. coli risk in flour in France and management in foods made from flour, according to the presentation.

Salmonella chocolate outbreak
ESCAIDE, from Nov. 23 to 25, was held in Stockholm and remotely. It was organized by the European Centre for Disease Prevention and Control (ECDC).

Three research posters were about the monophasic Salmonella Typhimurium outbreak from Kinder chocolate made by Ferrero in Belgium that sickened more than 450 people. They covered national responses in the United Kingdom, Belgium, and Ireland.

In February 2022, the UK reported a cluster of Salmonella Typhimurium infections. By early April, 150 cases, predominantly in females and children, were seen in the EU and UK with sample dates from late December 2021 to the end of March 2022. The UK issued an EpiPulse alert in mid-February and the first contact between UK and Belgian food safety authorities was on April 1.

Initial UK patient interviews suggested Kinder eggs were the likely vehicle of infection or processed chicken. A case-control study included 26 cases and 106 controls aged under 11. It provided strong evidence that Kinder eggs were a vehicle for the outbreak and supported the recall of Ferrero products in April based on descriptive epidemiology and food chain investigations.

Other products showed a significant association in the model but this was not of the same magnitude as chocolate eggs and without further supporting evidence from other investigations, they can’t be considered as key vehicles for UK cases, said scientists.

Two clusters
In Belgium, microbiological investigations found two clusters. Researchers identified 62 probable cases with 39 in cluster 1 and 23 in cluster 2.

They had illness onset from mid-January until April this year and a peak was seen in mid-February. Of the 62 patients, 54 were 1 to 9 years old. Among 44 interviewed patients, 19 were hospitalized and 41 consumed products from the factory, and 35 reported eating Kinder Surprise.

Seven of 229 food products tested positive for Salmonella; whole genome sequencing analysis indicated matches with both clusters. In December 2021, Salmonella was found in samples during a self-check in the factory, these isolates matched with the later identified clusters.

Eleven types of products were recalled and food safety authorities shut the factory in Arlon in April but it reopened in June. An investigation into the incident by the Luxembourg Public Prosecutor’s Office is ongoing.

Following the EpiPulse alert in mid-February, an investigation started in Ireland one month later after identifying seven cases with a sequence identical to the strain responsible for the international outbreak.

Two distinct strains caused 16 illnesses but one of the strains only led to one illness in Ireland. Most of those sick were female and under 10 years old but the age range was from 1 to 56. Four people were hospitalized. People fell sick from late January to the end of March.

A matched case-control study was used to confirm the source of infection. Nine cases and 24 matched controls were included. The odds of having consumed a specific Kinder product were seven times higher in cases notified as monophasic Salmonella Typhimurium versus cases of other gastrointestinal diseases. This product was consumed in seven of nine cases. The odds of having any of the recalled products were 10 times higher in monophasic Salmonella Typhimurium cases versus cases of other gastrointestinal diseases.

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France reports fewest HUS cases since 2017 https://www.foodsafetynews.com/2022/10/france-reports-fewest-hus-cases-since-2017/ https://www.foodsafetynews.com/2022/10/france-reports-fewest-hus-cases-since-2017/#respond Wed, 26 Oct 2022 04:03:00 +0000 https://www.foodsafetynews.com/?p=220115 The number of children who suffered a potentially fatal complication of E. coli infection in France declined in 2021. Hemolytic uremic syndrome (HUS) is a type of kidney failure that can result in lifelong, serious health problems and death. Santé publique France surveillance data on HUS only cover children younger than 15 years old in the... Continue Reading

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The number of children who suffered a potentially fatal complication of E. coli infection in France declined in 2021.

Hemolytic uremic syndrome (HUS) is a type of kidney failure that can result in lifelong, serious health problems and death.

Santé publique France surveillance data on HUS only cover children younger than 15 years old in the country.

The 128 HUS cases in 2021 are the lowest recorded since 2017 and are down from 167 in 2020.

There was a high incidence in children under the age of 3 and for patients in the Bourgogne-Franche-Comté and Auvergne-Rhône-Alpes regions.

Details about HUS infections
E. coli O26 remains the most frequent, representing more than a third of confirmed cases. The second was O80 and O157 was the third. After several years of decline in the share of cases due to the O157 serotype, a slight increase was observed in 2021.

In 2021, 55 percent of reported cases were female and two-thirds were children younger than the age of 3. The youngest was 10 days old. The usual seasonal peak was observed, especially in the month of August.

The median length of hospitalization was nine days but this ranged from 3 to 38 days for the 37 cases with such information available.

Cases of sporadic HUS notified to Santé publique France are not subject to systematic investigation to identify the source of contamination because of the multiple possible sources.

Eleven epidemiological investigations were initiated in 2021 around grouped cases of HUS or Shiga toxin-producing E. coli (STEC) infections versus 17 in 2020. More detail was given on three incidents.

One was linked to a nursery and was due to person-to-person transmission and another involved a leisure center but the origin remained unknown.

The third sickened 35 people, with eight confirmed O157 cases and was linked to cucumbers from Belgium. Ten people were hospitalized.

Identified cases were children in different schools, the parent of a pupil and elderly adults who received meals through a local delivery program. The median age of patients was 8 with a range of 4 to 89 years old and almost two-thirds were female.

Italian figures
In Italy, between August 2021 and July 2022, 78 cases of HUS were recorded. From the start of September 2020 to the end of August 2021 there were 49 cases. 

The most recent data shows patients came from 15 regions. In one case, illness was found after a trip abroad and another case was a foreign national staying in Italy. Overall, 76 patients were under the age of 15 and slightly more females than males were affected.

From May to July 2022, the number of HUS cases reported was higher than expected with a particular rise in June. From September to December 2021, the rate was lower than in previous years.

In 58 of 61 positive cases for STEC, the serogroup could be identified. Among these, the so-called top 5: O26, O157, O111, O145 and O103 dominated with O26 behind the most cases.

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France hit again by wild mushroom poisonings https://www.foodsafetynews.com/2022/10/france-hit-again-by-wild-mushroom-poisonings/ https://www.foodsafetynews.com/2022/10/france-hit-again-by-wild-mushroom-poisonings/#respond Tue, 04 Oct 2022 04:05:00 +0000 https://www.foodsafetynews.com/?p=219364 France has recorded more than 60 illnesses linked to wild mushrooms since the beginning of September. Recent weather conditions have favored the growth of wild mushrooms and more than 60 intoxications have been reported to poison control centers since early September. Only a few cases occurred in July and August likely because of the very... Continue Reading

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France has recorded more than 60 illnesses linked to wild mushrooms since the beginning of September.

Recent weather conditions have favored the growth of wild mushrooms and more than 60 intoxications have been reported to poison control centers since early September. Only a few cases occurred in July and August likely because of the very hot weather and drought, according to researchers.

Poisonings have a variety of causes: some people mistook a toxic species for an edible one, sometimes it is because of a smartphone app for wild mushroom identification providing incorrect information about the mushrooms picked, or consumption of edible mushrooms that are in poor condition or have been undercooked.

A yearly problem
Between July and December 2021, there were 1,269 cases reported to poison control centers in France. The majority of the mushrooms responsible had been picked in the wild but some cases involved mushrooms purchased commercially.

Symptoms were mainly digestive with abdominal pain, nausea, vomiting and diarrhea. There were 41 severe cases including four deaths. Fifteen young children were poisoned and one of them needed a liver transplant. French authorities said picked mushrooms should not be given to young children.   

Between July and December 2020, there were 1,300 poisonings reported. Overall, 29 life-threatening cases were identified and five people died.

The French Agency for Food, Environmental and Occupational Health and Safety (ANSES), poison control centers, and the Directorate General for Health (DGS) advised people to only pick mushrooms they know very well as some poisonous fungi closely resemble edible species. If there is the slightest doubt about the identification of any picked mushrooms, the agencies said they should not be consumed until they are checked by a specialist.

People should note the time of the last meal and onset of first symptoms, and keep any leftover wild mushrooms for identification. Officials advise taking a picture of the picked mushrooms before eating to help poison control center experts decide on the correct treatment if illness occurs.

Other countries impacted
Data from Tox Info Suisse, the Swiss poisons information center, revealed 529 mushroom poisoning cases in Switzerland in 2021.

The Belgian Poison Center (Centre Antipoisons) received almost 350 calls about potential mushroom poisonings in Belgium and Luxembourg in 2021.

In Germany, an average of 10 cases of mushroom poisoning per year are reported to the German Federal Institute for Risk Assessment (BfR) by doctors, and poison centers in the federal states answer more than 3,000 related inquiries annually. 

Popular domestic edible types include the field mushroom (Agaricus campestris) and edible Russula species. Often collectors confuse edible mushrooms with the highly toxic death cap (Amanita phalloides). Toxins contained in death cap cause liver failure and even eating small amounts can be fatal. 

About five percent of all mushroom poisonings are because of consumption of the death cap mushroom, which grows from July to October, mainly in forests, but also in parks. The BfR estimates that it causes at least 80 percent of all fatal mushroom poisonings in Germany.

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EU critical of Italian control system; France fares better https://www.foodsafetynews.com/2022/09/eu-critical-of-italian-control-system-france-fares-better/ https://www.foodsafetynews.com/2022/09/eu-critical-of-italian-control-system-france-fares-better/#respond Fri, 30 Sep 2022 04:01:00 +0000 https://www.foodsafetynews.com/?p=219284 Two audits by the European Commission’s health and safety unit have looked at the safety of food of non-animal origin in Italy and France. A recent report on a remote DG Sante audit, in September 2021 in Italy, found the system cannot verify that food is produced under conditions that meet EU hygiene rules designed... Continue Reading

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Two audits by the European Commission’s health and safety unit have looked at the safety of food of non-animal origin in Italy and France.

A recent report on a remote DG Sante audit, in September 2021 in Italy, found the system cannot verify that food is produced under conditions that meet EU hygiene rules designed to prevent pathogen contamination. Legislation around sprouts was not correctly applied by food businesses and not enforced systematically by authorities. Eleven recommendations were made.

Italy is one of the main producers of fruit and vegetables in the EU and a major producer of seeds for sprouting.

The Ministry of Health initially informed the audit team that primary production before and during harvest was not its responsibility. This resulted in official controls on microbial risks not being performed.

Inspectors met by the audit team showed gaps in knowledge on food hygiene requirements at farm level to prevent microbiological contamination in open field production. The two regions visited also reported staff shortages.

Primary production problems
An inspection is not a mandatory requirement for primary producers and processors to be registered and is not carried out prior to registration. Registration of primary producers of seeds for sprouting is not compulsory throughout Italy.

Inspections do not cover aspects relevant to microbiological risks related to growing stages and harvesting, such as the presence and suitability of toilets and handwashing facilities in fields.

In one of two sprout-producing sites evaluated by auditors, approval was given even though a serious non-compliance involving the absence of an import certificate was not corrected at the time or during any controls in the next seven years. This factory uses seeds cultivated in another country and labeled as “seeds for human consumption, not for sprouting.”

Generic checklists for sprout-producing factories also prevent inspectors from carrying out consistent official controls.

In one region, companies were taking environmental samples for detecting Listeria monocytogenes after cleaning when the rules state this should be done before cleaning.

A multi-country outbreak of Listeria linked to blanched frozen vegetables between 2015 and 2018 did not trigger targeted actions by authorities. The audit team noted the type of product and process does not significantly affect the class of risk for an establishment, so frozen vegetables and berries could have the same inspection frequency as potatoes.

As a follow-up to RASFF notifications, there is a lack of on-the-spot controls of microbiological risks at primary production, before or during harvest. This means the root cause of contamination is often not known.

French findings
A remote audit in France in November and December 2021 also found issues at primary production level and DG Sante officials made four recommendations.

France is the third biggest producer in the EU for cultivated fresh vegetables including melons and strawberries.

The audit team noted weaknesses on staff knowledge of microbiology.

For primary production, the registration system does not provide information on producers of seeds for sprouting, so risks cannot be taken into account when determining the frequency of controls, which prevents adequate risk-based official controls.

Authorities were not able to provide information about the numbers of French producers of seeds for sprouting. This means official controls on microbiological risks cannot be prioritized.

At processing plants, inspectors focus on the analytical results of final products. They do not verify if companies have a system of environmental swabs at production stage, to prevent contamination of food with Listeria monocytogenes, as required by EU legislation.

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Nestlé hopes to restart factory linked to E. coli outbreak https://www.foodsafetynews.com/2022/09/nestle-hopes-to-restart-factory-linked-to-e-coli-outbreak/ https://www.foodsafetynews.com/2022/09/nestle-hopes-to-restart-factory-linked-to-e-coli-outbreak/#respond Mon, 19 Sep 2022 04:03:00 +0000 https://www.foodsafetynews.com/?p=218943 Nestlé is looking to resume operations at a factory that was at the center of an E. coli outbreak in France earlier this year. Approval from French authorities is still pending but if granted, the Caudry plant will restart in November. A total of 56 E. coli cases and two deaths were linked to Buitoni... Continue Reading

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Nestlé is looking to resume operations at a factory that was at the center of an E. coli outbreak in France earlier this year.

Approval from French authorities is still pending but if granted, the Caudry plant will restart in November.

A total of 56 E. coli cases and two deaths were linked to Buitoni brand Fraîch’Up pizzas. Most were caused by E. coli O26 and two by E. coli O103, according to Santé publique France, the country’s public health agency. 

Fraîch’Up pizzas were recalled in March and production at the factory was suspended. A criminal inquiry into the incident was opened in May.

People fell sick from January to April with many children developing hemolytic uremic syndrome (HUS), a type of kidney failure associated with E. coli infections that can result in lifelong, serious health problems and death.

E. coli found in flour
Nestlé said any restart would be carried out in coordination with authorities and relies on plant personnel and specialized companies. Production of pizzas from the Fraîch’Up range remains suspended.

More than 2,000 samples have been taken at Caudry of the factory environment, raw materials, silos and finished products.

Analyzes of flour samples and certain finished products revealed the presence of E. coli. Tests on all production lines and the environment did not detect the pathogen.

“In view of these results, the most likely hypothesis would be that of contamination with E. coli in the flour, from the last wheat harvest, which we did not detect. We are committed to putting in place the necessary measures to prevent such a situation from happening again,” said Nestlé.

A “series of measures” to prevent the presence of E. coli have been put in place plus microbial testing and other controls will be carried out on all finished products.

Fund for victims and whistleblower testimony
At the start of September, Nestlé created a support fund for patients diagnosed with typical or atypical HUS in France between January and August 2022.

The purpose is to provide assistance in the form of a lump sum allowance to families of patients with HUS in 2022 to cover costs and loss of income related to the disease. The fund is managed by the France Rein association.

Nestlé said it would not replace any claims for compensation as part of the ongoing legal investigation, if such a verdict is reached.

Earlier this month, an investigation by Radio France revealed a reduction in cleaning time and preventive maintenance at the site over several years, according to employees. They also claimed Buitoni went from using pasteurized flour to make the dough for its Fraîch’Up range to a non-heat-treated flour sometime in 2021.

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Foodborne Cryptosporidium outbreaks likely being missed in France https://www.foodsafetynews.com/2022/09/foodborne-cryptosporidium-outbreaks-likely-being-missed-in-france/ https://www.foodsafetynews.com/2022/09/foodborne-cryptosporidium-outbreaks-likely-being-missed-in-france/#respond Fri, 16 Sep 2022 04:01:00 +0000 https://www.foodsafetynews.com/?p=218914 Foodborne sources of Cryptosporidium outbreaks are probably underestimated in France, according to a study. Researchers looked at outbreaks detected from 2017 to 2020 and summarized investigations by the Cryptosporidiosis National Reference Center. There were 11 cryptosporidiosis outbreaks, including three with no identified origin, found the study published in Food and Waterborne Parasitology. Six were because... Continue Reading

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Foodborne sources of Cryptosporidium outbreaks are probably underestimated in France, according to a study.

Researchers looked at outbreaks detected from 2017 to 2020 and summarized investigations by the Cryptosporidiosis National Reference Center.

There were 11 cryptosporidiosis outbreaks, including three with no identified origin, found the study published in Food and Waterborne Parasitology.

Six were because of water contamination, one was because of direct contact with infected calves, and the other was caused by consumption of contaminated curd cheese. In these outbreaks, five exceeded 100 patients.

One foodborne outbreak
Considering cryptosporidiosis in France as a reportable disease and a stronger focus from public health agencies could greatly improve reporting, said researchers.  

A November 2017 Cryptosporidium parvum outbreak in Pays de la Loire affected up to 180 people at a high school after they ate an unpasteurized curd cheese.

The batch of curd cheese served at the school could not be analyzed because of delays in the investigation. However, the same Cryptosporidium parvum subtype was found in three out of four sampled calves at the implicated dairy farm. Hygiene measures were then reinforced at the farm.

Before 2017, only six cryptosporidiosis outbreaks in France were reported.

Foodborne outbreaks are more difficult to detect and are likely underreported, said scientists.

Recovery of Cryptosporidium oocysts varies according to food matrices. Oocysts have been isolated from foodstuffs including fruits, vegetables and shellfish.

Cryptosporidium screening from foods is complicated and sensitivity is low. Detection in food involves isolating the parasite from the foodstuff and then using one of a variety of methods. Because of the long incubation period of cryptosporidiosis, foods suspected of being contaminated are often no longer available at the time of investigations.

“Waterborne outbreaks appeared mainly implicated in cryptosporidiosis in France. However, screening of both foodborne and recreational water origins needs to be improved,” said researchers.

E. coli outbreak analysis
Meanwhile, another study looked at a 2019 E. coli O26 outbreak in France traced to cheese.

Officials identified soft cheeses made from raw cow’s milk, Saint-Marcellin and Saint-Félicien, as the common exposure for patients. An investigation confirmed the origin of the cheeses was a single producer and they were recalled.

Twenty pediatric cases of Shiga toxin-producing E. coli-associated hemolytic uremic syndrome (HUS) linked to the outbreak strain were identified. The median age of patients was 16 months with a range of five to 60 months.

Thirteen patients required dialysis; 10 patients and four patients had central nervous system (CNS) and cardiac involvement, respectively but none died. At the 1-month follow-up, only two patients had a decreased glomerular filtration rate and four had hypertension. One child had neurological sequelae.

Researchers said the E. coli O26:H11 outbreak strain was notable for the initial severe clinical presentation of patients, with a high frequency of CNS and cardiac involvement similar to the German E. coli O104:H4 outbreak in 2011. However, despite the initial severity, the 1-month outcome was mostly favorable. 

“The patients’ young age in this outbreak highlights the need to improve information and caregiver awareness regarding consumption of at-risk foods by young children as key preventive measures against STEC infections,” they added.

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Mondelez squashes Salmonella rumors https://www.foodsafetynews.com/2022/09/mondelez-squashes-salmonella-rumors/ https://www.foodsafetynews.com/2022/09/mondelez-squashes-salmonella-rumors/#respond Fri, 02 Sep 2022 04:01:00 +0000 https://www.foodsafetynews.com/?p=218496 Mondelez has provided assurances that none of its products contain Salmonella in response to a number of media reports. Recent articles suggested a shortage in supply of some brands was due to Salmonella in products or factories owned by the company. Mondelez said operations at some plants had been disrupted but this was because of... Continue Reading

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Mondelez has provided assurances that none of its products contain Salmonella in response to a number of media reports.

Recent articles suggested a shortage in supply of some brands was due to Salmonella in products or factories owned by the company. Mondelez said operations at some plants had been disrupted but this was because of audits and cleaning and disinfection work. 

A Mondelez statement said safety of products and consumers health is always the highest priority.

“As a precautionary measure, the company decided to temporarily stop the production of some products; this will limit the availability of some of its biscuits brands in France. Mondelez International ensures with confidence that all its biscuits on the market are safe, do not contain Salmonella and do not raise any food safety concerns,” according to the statement.

Knock on effect
Mondelez was one of several companies impacted when Barry Callebaut stopped production in late June at one site in Belgium after Salmonella was detected. Salmonella Tennessee was found in a batch of lecithin from a supplier in Hungary and in the lecithin system of the factory. However, no affected products entered the retail supply chain. The Weize plant restarted in early August, and a gradual ramp-up to full capacity is ongoing.

“Following the alert given by one of our suppliers who identified Salmonella in one of its main production site last June, we have had to limit the availability in store of several ranges of biscuits mainly Mikado, Petit Ecolier, Granola, Pépito and Pim’s,” according to the company’s statement.

“We immediately conducted an audit of the Mondelez International production sites affected by the chocolate mass provided by one of our suppliers, and on a strictly preventive level, temporarily stopped the lines and deliveries to our customers at the end of June.

“On July 1, we were able to confirm, after having implemented all the necessary internal controls and traceability measures, that all Mondelez products on the market are safe, without any trace of Salmonella and therefore without any risk for food safety.”

Hygiene-related work is still ongoing at one factory in France, said Mondelez. 

“The Cestas plant in Gironde is still undergoing a thorough cleaning and disinfection of its production lines, as a precautionary measure, to guarantee the total safety of our cookies. This technical and complex operation takes several weeks.

“We are planning to resume production in the next few weeks, with the return of deliveries to all our customers to ensure the availability in stores of the concerned references. Our first priority is always to deliver to our customers and to offer our consumers safe products of the highest possible quality standards.”

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French E. coli outbreak linked to cucumbers from Belgium https://www.foodsafetynews.com/2022/08/french-e-coli-outbreak-linked-to-cucumbers-from-belgium/ https://www.foodsafetynews.com/2022/08/french-e-coli-outbreak-linked-to-cucumbers-from-belgium/#respond Wed, 03 Aug 2022 04:02:00 +0000 https://www.foodsafetynews.com/?p=217290 More than 30 people were sick in France in late 2021 as part of an outbreak traced to contaminated cucumbers. In September 2021, the Hauts-de-France Regional Health Agency was notified of a suspected foodborne outbreak among students in the Lille area. Two hospitalized children were diagnosed with hemolytic uremic syndrome (HUS). HUS is a severe... Continue Reading

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More than 30 people were sick in France in late 2021 as part of an outbreak traced to contaminated cucumbers.

In September 2021, the Hauts-de-France Regional Health Agency was notified of a suspected foodborne outbreak among students in the Lille area. Two hospitalized children were diagnosed with hemolytic uremic syndrome (HUS). HUS is a severe complication associated with E. coli infection that causes kidney failure. The agency asked Santé publique France for support in investigating the incident.

In total, 35 cases of gastroenteritis, half of whom had bloody diarrhea and fever, were identified. Ten people were hospitalized.

Identified cases were 29 children in four schools and five elderly adults who received meals through a local delivery program. One case was the parent of a pupil. Five children and one adult had meals delivered to them at home.

The median age of patients was 8 with a range of 4 to 89 years old and almost two thirds were female.

School cafeterias and the meal delivery service were all supplied by the same municipal canteen.

A case-control study in the impacted schools identified the consumption of cucumber salad, served on one day in September and used in home deliveries the day after, as the likely source of illness.

The number of people sick is likely underestimated as about 1,000 meals were served per day.

Control dishes for the meals of two days in September, kept refrigerated in the central kitchen, were analyzed.

E. coli and cucumbers from Belgium
Shiga toxin-producing E. coli (STEC) O157 was isolated in stool samples for eight patients including the two HUS cases, and in a sample of cucumber salad. Genomic analysis of isolates confirmed that all human and food strains belonged to the same cluster, indicating the source was the same.

Investigations identified a failure in the decontamination process and incomplete peeling of cucumbers that didn’t eliminate surface contamination as factors contributing to the outbreak. As part of the decontamination process, before preparation, a chlorine solution was used that had an expiry date of 2018.

Implicated cucumbers were grown in Belgium and health authorities in the country were informed. An inspection by Belgian officials did not reveal any problems at the wholesaler and no samples were taken because there were no cucumbers in stock from the batch linked to the outbreak. This batch came from two different Belgian producers. Samples from one producer of a different batch were negative for E. coli so officials could not find the source of contamination.

Although cucumbers from the same batch were also distributed elsewhere in the Hauts-de-France region, no other related STEC infections were notified. Traceability work showed around 120 establishments in Hauts-de-France received cucumbers from the same batch as the contaminated ones prepared by the central kitchen related to the outbreak. In most cases, cucumbers had already been consumed but no health issues had been raised. They were not sold directly to the public.

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Study highlights French surveillance of Campylobacter https://www.foodsafetynews.com/2022/07/study-highlights-french-surveillance-of-campylobacter/ https://www.foodsafetynews.com/2022/07/study-highlights-french-surveillance-of-campylobacter/#respond Fri, 15 Jul 2022 04:01:00 +0000 https://www.foodsafetynews.com/?p=216475 Scientists have looked at Campylobacter in France over the past two decades. Campylobacter surveillance involves Santé publique France, the National Reference Center for Campylobacter and Helicobacter, the General Directorate for Food (DGAL), the General Directorate for Concurrence, Consumption and Fraud Control (DGCCRF), the National Reference Laboratory for Campylobacter and medical and veterinary labs.  In 2020,... Continue Reading

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Scientists have looked at Campylobacter in France over the past two decades.

Campylobacter surveillance involves Santé publique France, the National Reference Center for Campylobacter and Helicobacter, the General Directorate for Food (DGAL), the General Directorate for Concurrence, Consumption and Fraud Control (DGCCRF), the National Reference Laboratory for Campylobacter and medical and veterinary labs. 

In 2020, the CNR reported 8,884 isolates of Campylobacter and related bacteria with 7,920 identified as Campylobacter. In 2019, among 7,712 isolates of Campylobacter reported, Campylobacter jejuni was responsible for almost 85 percent followed by Campylobacter coli.

A total of 63 outbreaks due to Campylobacter were declared with 244 patients in 2020. This was similar to 2019. Consumption of poultry was the suspected source in 35 outbreaks.

Surveillance plans
While poultry present an important risk, not all infections can be linked to such products.

Monitoring of Campylobacter in poultry will continue in 2022 at the distribution stage and will make it possible to assess the impact of the process hygiene criterion. A total of 250 samples of fresh poultry meat without skin and 250 samples with skin will be studied and tested for Campylobacter.

Another surveillance plan on raw milk at production will be carried out to assess the Campylobacter risk linked to this matrix.

A study of Campylobacter contamination of bovine livers at the slaughterhouse was carried out in 2021. A look at poultry offal at the slaughterhouse and distribution stages was also done in 2021. The data for these two studies will be available later in 2022.

Past surveillance plans have included chicken, pork, beef, turkey and veal with the highest prevalence in chicken.

Genome sequencing of strains isolated from these matrices and comparison with genomic data of human strains should be a tool to support surveillance, said researchers.

In 2018, the European Commission introduced a Process Hygiene Criteria for Campylobacter on broilers requiring intervention if 1,000 Colony Forming Units per gram (CFU/g) for neck skin samples after chilling of carcasses in the processing plant is exceeded. It initially allowed 20 samples to exceed 1,000 CFU/g. This was reduced to 15 of 50 samples in 2020 and will drop to 10 in 2025.

Of the 131 French broiler slaughterhouses that transmitted results for 2020, a Campylobacter count greater than 1,000 cfu/g was reported for 28.4 percent of the 15,481 analyzes carried out.

Turmeric supplement warning
Meanwhile, the French Agency for Food, Environmental and Occupational Health & Safety (ANSES) has warned about illnesses associated with food supplements containing turmeric.

Turmeric is a plant used as a spice and can be found in a variety of supplements because of its digestive, antioxidant and anti-inflammatory properties.

Italy has recorded around 20 cases of hepatitis involving supplements containing turmeric. In France, ANSES’s nutrivigilance system has received more than 100 reports of adverse effects, including 15 reports of hepatitis, potentially related to pills containing turmeric or curcumin.

ANSES has noted the growing use of formulations that increase the bioavailability and effects of curcumin in food supplements such as those that combine it with ingredients such as piperine.

“Curcumin has very low bioavailability, i.e. it is poorly absorbed into the bloodstream and is very rapidly eliminated by the body. Manufacturers have developed various formulations to increase this bioavailability and thereby enhance the effects of curcumin,” said Fanny Huret, coordinator of the expert appraisal at ANSES.

These new formulations can pose a risk of adverse effects by increasing the bioavailability of curcumin in the body. Most labels of food supplements don’t say whether they are classic or novel formulations so consumers may unknowingly be ingesting a potentially toxic product.

ANSES advises companies selling food supplements to provide detailed data on the bioavailability of products so that a specific maximum daily intake level may be set.

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