Officials now report that nine hospitalized children have been diagnosed with a complication that causes the kidneys to shut down.
Eleven daycare centers have been closed since Monday. Five of them may be allowed to reopen on Sept. 11 if no illnesses among attendees or staff have been confirmed. The five centers and six with known patients were closed as a cautionary move because they all use a central kitchen.
The Shiga toxin-producing E. Coli involved in the outbreak can also attack other organs and cause widespread organ failure. It is not unusual for children to appear to be recovering and then backslide into a much more severe infection.
Investigators have collected samples of leftovers and frozen food for testing, but those test results are not yet available.
About E. coli infections
Anyone who has developed symptoms of E. coli infection should seek medical attention and tell their doctor about their possible exposure to the bacteria. Specific tests are required to diagnose the infections, which can mimic other illnesses.
Alberta Health Services officials said the outbreak has peaked, though more patients could be identified. There is a chance of secondary infections where sick patients expose others in their families to the bacteria.
The symptoms of E. coli infections vary for each person but often include severe stomach cramps and diarrhea, which is often bloody. Some patients may also have a fever. Most patients recover within five to seven days. According to the Centers for Disease Control and Prevention (CDC), others can develop severe or life-threatening symptoms and complications.
Many people with HUS recover within a few weeks, but some suffer permanent injuries or death. This condition can occur among people of any age but is most common in children younger than five years old because of their immature immune systems, older adults because of deteriorating immune systems, and people with compromised immune systems such as cancer patients.
About 5 to 10 percent of those diagnosed with E. coli infections develop a potentially life-threatening kidney failure complication known as a hemolytic uremic syndrome (HUS). Symptoms of HUS include fever, abdominal pain, tiredness, decreased frequency of urination, small unexplained bruises or bleeding, and pallor.
People who experience HUS symptoms should immediately seek emergency medical care. People with HUS will likely be hospitalized because the condition can cause other serious and ongoing problems such as hypertension, chronic kidney disease, brain damage, and neurologic problems.
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]]>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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]]>Nineteen sick people are aged 63 to 93, including 13 men and six women. Patients have been reported from 10 different regions.
Six people with listeriosis have died. However, it is unclear what role the infection played in their death because most patients had other severe underlying diseases.
People have been sick with the same type of Listeria since autumn 2022, but 15 cases occurred from the end of May this year, said Folkhälsomyndigheten (the Public Health Agency of Sweden).
Of cases with available information, 14 reported eating vacuum-packed salmon from one of two brands before falling sick. Both these brands are produced by Leröy Seafood, and Listeria was detected in products and environmental samples in the firm’s facility.
In most cases, samples have only been analyzed qualitatively so it is unclear if Listeria was above the limit of 100 CFU/g, according to Livsmedelsverket (the Swedish Food Agency).
“For Leröy Smögen Seafood, safe and secure food is our priority, and we take this incident very seriously. We are doing everything we can to ensure this does not happen again. We have a good cooperation and dialogue with the Swedish Food Agency,” said a company statement.
Finding the source of infections
Further analysis of samples from food, the environment, and human cases found the same type of Listeria, which points to the salmon products being the likely source of infection. The company has increased sampling and is carrying out further clean-up measures at the facility.
In early August, the retailer Axfood recalled a batch of Falkenberg Seafood cold smoked salmon 200-grams after low levels of Listeria were found.
The product was available for sale in the majority of Axfood’s stores. Listeria was detected during the retailer’s internal checks.
“The production has not been stopped, but all batches are currently analyzed for the presence of Listeria before release on the market. The company must take action following its HACCP-based procedures. They must also investigate the cause of contaminated products with Listeria monocytogenes and take measures to prevent such contamination. This may involve changes to HACCP-based procedures or other measures,” said Mats Lindblad from Livsmedelsverket.
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]]>Eleven daycare centers in Calgary, Alberta, Canada, have been closed because of the illnesses, which now number 96. During a press conference this afternoon, Dr. Francesco Rizzuti, medical officer of Alberta Health Services Calgary, said 22 patients had been hospitalized.
Rizzuti said both adults and children have been confirmed sick as outbreak patients. The Alberta Health Services reported that all hospitalized patients are children. Rizzuti declined to say what specific complications the patients suffer, only that some symptoms are severe.
Patients started going to emergency rooms and being admitted to hospitals this past weekend, Rizzuti said. He made the decision Monday to close the 11 daycare centers because they share a common kitchen. On Tuesday morning investigators began collecting samples for testing. Among the samples collected were leftovers and frozen foods.
Parents have reported to Canadian media that they believe meatloaf served to children may be the source of the E. Coli, but Rizzuti would not confirm that.
More than 2,000 stool sample kits have been sent to the implicated daycare centers. Parents and staff can pick up the kits for free. Specific tests are required to diagnose E. Coli infection because it can mimic other illnesses.
Some media reports have said that the central kitchen used by the daycare centers had received non-compliance scores during recent inspections. However, Rizzuti said that is not the case and that the kitchen’s most recent inspections have shown compliance with food safety regulations.
Only some of the daycare centers that have been closed are associated with patients, said Rizzuti. But as a cautionary move he ordered all 11 using the central kitchen to be closed until the situation is resolved.
“We think there is a common source,” Rizzuti said during the press conference this afternoon, adding that it is not unusual for investigators to be unable to determine the source of outbreaks.
He said hospital care for those infected with E. coli can include treatment for dehydration, or, on a more severe scale, monitoring for hemolytic uremic syndrome, a type of kidney failure. Patients are also monitored for sepsis.
Investigators are calling each household with a confirmed illness in addition to collecting and testing samples. Rizzuti said it could take weeks or months to finish the investigation.
The following sites have been issued a closure order until issues are resolved:
Anyone who works at any of the daycare centers or has a child who attends them should be on the lookout for E. Coli symptoms.
About E. coli infections
Anyone who has developed symptoms of E. coli infection should seek medical attention and tell their doctor about their possible exposure to the bacteria. Specific tests are required to diagnose the infections, which can mimic other illnesses.
The symptoms of E. coli infections vary for each person but often include severe stomach cramps and diarrhea, which is often bloody. Some patients may also have a fever. Most patients recover within five to seven days. Others can develop severe or life-threatening symptoms and complications, according to the Centers for Disease Control and Prevention (CDC).
About 5 to 10 percent of those diagnosed with E. coli infections develop a potentially life-threatening kidney failure complication, known as a hemolytic uremic syndrome (HUS). Symptoms of HUS include fever, abdominal pain, feeling very tired, decreased frequency of urination, small unexplained bruises or bleeding, and pallor.
Many people with HUS recover within a few weeks, but some suffer permanent injuries or death. This condition can occur among people of any age but is most common in children younger than five years old because of their immature immune systems, older adults because of deteriorating immune systems, and people with compromised immune systems such as cancer patients.
People who experience HUS symptoms should immediately seek emergency medical care. People with HUS will likely be hospitalized because the condition can cause other serious and ongoing problems such as hypertension, chronic kidney disease, brain damage, and neurologic problems.
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]]>Alberta Health Services reports at least 50 children with symptoms of E. Coli infection have gone to hospitals. There are 17 lab-confirmed patients.
All 11 daycare centers share a common kitchen, according to the health services.
The following sites have been issued a closure order until issues are resolved:
Families with children attending any of the implicated locations are being sent letters advising of the outbreak and are being asked to monitor for symptoms and present to an emergency department if necessary.
About E. coli infections
Anyone with children at the implicated daycare centers who have developed symptoms of E. coli infection should seek medical attention and tell their doctor about their possible exposure to the bacteria. Specific tests are required to diagnose the infections, which can mimic other illnesses.
The symptoms of E. coli infections vary for each person but often include severe stomach cramps and diarrhea, which is often bloody. Some patients may also have a fever. Most patients recover within five to seven days. Others can develop severe or life-threatening symptoms and complications, according to the Centers for Disease Control and Prevention (CDC).
About 5 to 10 percent of those diagnosed with E. coli infections develop a potentially life-threatening kidney failure complication, known as a hemolytic uremic syndrome (HUS). Symptoms of HUS include fever, abdominal pain, feeling very tired, decreased frequency of urination, small unexplained bruises or bleeding, and pallor.
Many people with HUS recover within a few weeks, but some suffer permanent injuries or death. This condition can occur among people of any age but is most common in children younger than five years old because of their immature immune systems, older adults because of deteriorating immune systems, and people with compromised immune systems such as cancer patients.
People who experience HUS symptoms should immediately seek emergency medical care. People with HUS will likely be hospitalized because the condition can cause other serious and ongoing problems such as hypertension, chronic kidney disease, brain damage, and neurologic problems.
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]]>In late August, the National Health Surveillance System was notified of the cases following a meeting at a house in the district of Buenos Aires.
Three patients are adults and one is a child under 5 years old. All of them have been hospitalized and received treatment with antitoxin.
Investigations have revealed that all cases are related and shared, among other foods, some type of homemade preserve. Lab analysis identified botulinum toxin type A in one of the jars of this food.
Health officials said the early suspicion and notification of cases made it possible to quickly identify those affected, commence treatment and start the epidemiological investigation. This identified the homemade preserves as the source, which allowed potential further infections to be avoided.
Botulinum poisoning is a rare but life-threatening condition, caused by toxins produced by Clostridium botulinum bacteria. In foodborne botulism, symptoms generally begin 18 to 36 hours after eating contaminated food. However, they can occur as soon as six hours or up to 10 days later. Symptoms may include double or blurred vision, drooping eyelids, slurred speech, difficulty swallowing or breathing, paralysis, a thick-feeling tongue, dry mouth, and muscle weakness.
Trichinella situation
The Argentinian Ministry of Health has also shared updated data on Trichinella in the province of Buenos Aires.
So far in 2023, 160 suspected trichinosis (or trichinellosis) cases have been recorded, this includes 38 confirmed, 56 probable cases and another 65 still under investigation. Three outbreaks have been noted in Chivilcoy, Coronel Dorrego and one that affected several areas.
For the same period in 2022, 210 suspected cases were reported, of which 59 cases were confirmed and 141 were potential infections. Seven outbreaks were recorded.
Trichinellosis is transmitted by eating raw or undercooked pork contaminated with the parasite Trichinella.
Initial symptoms of infection are nausea, diarrhea, vomiting, fatigue, fever, and abdominal discomfort. Headaches, fevers, chills, cough, swelling of the face and eyes, aching joints and muscle pains, itchy skin, diarrhea or constipation may follow. Patients may have difficulty coordinating movements, and have heart and breathing problems.
Abdominal symptoms can occur one to two days after infection. Further symptoms usually start two to eight weeks after eating contaminated meat. Freezing, curing or salting, drying, smoking, or microwaving meat may not kill the organism. The best way to prevent trichinosis is to cook meat to a temperature of 71 degrees C (160 degrees F).
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]]>The health department told university officials that there haven’t been any new patients since Aug. 25. As of Thursday this week there had been 42 patients identified in the outbreak. Four were hospitalized and two remained in the hospital as of Friday.
The residences of the sick people hasn’t been revealed, but the health department has reported that “it has no reason to believe the outbreak is connected to the university’s public dining facilities.” Some of the patients are residents of sorority houses.
The state health department surveyed 3,200 people during its investigation, according to the university health services department.
“Of that number, 37 are probable cases based on reported E. coli symptoms while five cases have been confirmed with positive tests. The number of individuals impacted may change as the ADH continues to investigate,” according to the university.
“Original estimates of the number of individuals who may have impacted were reduced after those with similar symptoms but no link to the outbreak were sorted out from those with true E. coli symptoms.”
Investigators from the state continue to look for a source of the bacteria while they wait on laboratory results. They believe the outbreak began about two weeks ago.
“The university has increased its surface cleaning and sanitizing protocols to help mitigate the spread,” according to university officials.
About E. coli infections
Anyone who has developed symptoms of E. coli infection — especially University of Arkansas students who live in sorority or fraternity houses — should seek medical attention and tell their doctor about their possible exposure to the bacteria. Specific tests are required to diagnose the infections, which can mimic other illnesses.
The symptoms of E. coli infections vary for each person but often include severe stomach cramps and diarrhea, which is often bloody. Some patients may also have a fever. Most patients recover within five to seven days. Others can develop severe or life-threatening symptoms and complications, according to the Centers for Disease Control and Prevention (CDC).
About 5 to 10 percent of those diagnosed with E. coli infections develop a potentially life-threatening kidney failure complication, known as a hemolytic uremic syndrome (HUS). Symptoms of HUS include fever, abdominal pain, feeling very tired, decreased frequency of urination, small unexplained bruises or bleeding, and pallor.
Many people with HUS recover within a few weeks, but some suffer permanent injuries or death. This condition can occur among people of any age but is most common in children younger than five years old because of their immature immune systems, older adults because of deteriorating immune systems, and people with compromised immune systems such as cancer patients.
People who experience HUS symptoms should immediately seek emergency medical care. People with HUS will likely be hospitalized because the condition can cause other serious and ongoing problems such as hypertension, chronic kidney disease, brain damage, and neurologic problems.
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]]>Earlier this week, the Centre for Health Protection (CHP) of the Department of Health revealed a suspected puffer fish poisoning case and reminded people not to consume puffer fish.
The patient is an 84-year-old man who developed dizziness, finger numbness and shortness of breath about one hour after eating cooked puffer fish, which was caught by himself on the same day in local waters. He was admitted to a hospital for treatment and is in stable condition.
Certain organs of puffer fish have high concentrations of tetrodotoxin, which is a potent neurotoxin that can affect the central nervous system. The toxin is not removed by cooking, boiling, drying or freezing.
In another incident, suspected neurotoxic shellfish poisoning affected two people.
A 42-year-old female and a 45-year-old male presented with tingling of the tongue, vomiting and diarrhea a few minutes to three hours after consuming steamed snails at home. An initial investigation revealed the snails were bought from a seafood stall at Ap Lei Chau Market.
“Neurotoxic shellfish poisoning toxin is a natural toxin sometimes found in bivalve shellfish. It is heat-stable and cannot be destroyed through cooking,” said a CHP spokesman.
Advice from officials included sourcing shellfish from places where monitoring programs for toxins have been established and to only purchase such products from reliable sources.
Bacterial outbreaks
CHP also investigated two suspected food poisoning clusters affecting five people.
The first cluster had two females, aged 29 and 30, who developed abdominal pain, diarrhea, nausea, vomiting and fever about 15 hours after eating at a restaurant in Tsim Sha Tsui. The other cluster involved three females, aged 22 to 49, who had similar symptoms about 14 hours after having dinner at this restaurant on the same day. Two people were hospitalized.
Initial investigations pointed to pancakes made with eggs as the source of illness that might have been caused by Salmonella.
An imported case of Shiga toxin-producing E. coli (STEC) infection was recorded in mid-August.
A 2-year-old boy was suffering from vomiting in early August, and then had a fever, abdominal pain and diarrhea the next day. He was taken to hospital and admitted before being discharged the next day after his condition became stable. STEC was detected in a stool specimen.
The patient had been to Malaysia from July 29 to August 3. He had consumed yogurt and fresh fruit juice, and had contact with animals. He also swam at the beach and in a swimming pool. Two family members also recorded similar symptoms but had recovered.
The largest outbreak sickened at least 55 people. It involved 24 males and 31 females, aged 7 to 49, who came down with abdominal pain and diarrhea eight to 16 hours after having dinner at a canteen of a campsite in Tai Po.
Officials suspected penne carbonara contaminated with Clostridium perfringens as the source of illness. Initial investigations revealed a possible reason for the incident was improper food holding temperatures.
Wild plants and bamboo shoot
In mid-August, a 69-year-old woman fell sick after accidentally consuming part of a dangerous plant. CHP reminded the public not to pick or consume wild plants, and to be aware of vegetables containing calcium oxalate raphide.
The patient reported oral numbness, a burning sensation of the mouth and shortness of breath shortly after consuming a wild taro that she was given as a gift from a friend in Tai Po.
Taro is a popular ingredient used to prepare various dishes and desserts. However, some plants look like taro, such as giant alocasia, but contain toxins that can cause food poisoning.
CHP has also advised people not to consume raw bamboo shoot after a 67-year-old man and a 50-year-old woman fell ill.
The male patient bought fresh bamboo shoots from a shop in Mei Foo and the female patient pressed them into juice at home on the same day. The duo developed headache, dizziness, palpitation, nausea, limb numbness and shortness of breath 10 minutes after drinking the juice.
“Raw bamboo shoot contain cyanogenic glycosides. Cyanogenic plant products such as bamboo shoot can cause poisoning when eaten raw and in sufficient amounts. Cyanogenic plants should be cut into smaller pieces, soaked in water and cooked thoroughly in boiling water before consumption,” said a CHP spokesman.
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]]>According to the outbreak announcements, the agency has not yet determined the source of the bacteria.
Food and Drug Administration officials have not revealed where the patients infected with Salmonella Newport live. Nor have they indicated what food or foods are being traced, though they have reported that traceback efforts have begun. So far, there are eight confirmed patients in the outbreak, which is ongoing.
“While the investigation is ongoing to determine what product made people sick, the outbreak appears to be over, and there is likely no ongoing risk to consumers. Additional information will be provided as it becomes available,” according to the outbreak notice from the FDA.
For the outbreak of Cryptosporidium, the FDA is reporting there are 11 patients, all from Minnesota. The FDA is assisting the Minnesota Department of Health and the Minnesota Department of Agriculture in the outbreak investigation. Traceback efforts have begun, but the FDA is not reporting what food or foods are being traced.
According to the Centers for Disease Control and Prevention, Cryptosporidiosis is a disease that causes watery diarrhea. It is caused by microscopic germs — parasites called Cryptosporidium. Cryptosporidium, or “Crypto” for short, can be found in water, food, soil, surfaces, or dirty hands contaminated with the feces of humans or animals infected with the parasite. Minute amounts of feces not detectable by the human eye can cause infections.
Testing is the only way to diagnose infection by the parasite as its symptoms can mimic other diseases. Symptoms of Crypto generally begin 2 to 10 days after becoming infected with the parasite. Symptoms include watery diarrhea, stomach cramps or pain, dehydration, nausea, vomiting, fever, and weight loss.
The disease is diagnosed by examining stool samples. People infected with Crypto can shed the parasite irregularly in their poop; for example, one day, they shed the parasite; the next day, they don’t; the third day, they do. Consequently, patients may need to give three samples collected on three different days to help make sure that a negative test result is accurate. Healthcare providers should specifically request testing for Crypto. Routine ova and parasite testing does not normally include Crypto testing.
Symptoms usually last about 1 to 2 weeks, ranging from a few days to 4 or more weeks in people with healthy immune systems. Some people require treatment with antibiotics to recover.
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]]>During a news conference this afternoon, a spokesman from the Arkansas Department of Health said four people were hospitalized. Also, about 100 students from the university responded to an email saying they currently have or have recently had symptoms.
The total number of confirmed outbreak patients has not been released.
The spokesman said the outbreak seems limited to the Northeast part of the state. He also said the state department and university officials are working with the U.S. Centers for Disease Control and Prevention to investigate the outbreak.
The spokesman said health officials believe the outbreak started about a week ago.
About E. coli infections
Anyone who has developed symptoms of E. coli infection should seek medical attention and tell their doctor about their possible exposure to the bacteria. Specific tests are required to diagnose the infections, which can mimic other illnesses.
Students and the public are being asked to monitor themselves for symptoms of E. Coli infections and report any illnesses to their doctors or go to emergency rooms if the symptoms are severe.
“This outbreak does not appear to be related to a couple of others on the West Coast being investigated by the CDC,” according to the state spokesman.
The symptoms of E. coli infections vary for each person but often include severe stomach cramps and diarrhea, which is often bloody. Some patients may also have a fever. Most patients recover within five to seven days. According to the Centers for Disease Control and Prevention (CDC), others can develop severe or life-threatening symptoms and complications.
About 5 to 10 percent of those diagnosed with E. coli infections develop a potentially life-threatening kidney failure complication known as a hemolytic uremic syndrome (HUS). Symptoms of HUS include fever, abdominal pain, tiredness, decreased frequency of urination, small unexplained bruises or bleeding, and pallor.
Many people with HUS recover within a few weeks, but some suffer permanent injuries or death. This condition can occur among people of any age but is most common in children younger than five years old because of their immature immune systems, older adults because of deteriorating immune systems, and people with compromised immune systems such as cancer patients.
People who experience HUS symptoms should immediately seek emergency medical care. People with HUS will likely be hospitalized because the condition can cause other serious and ongoing problems such as hypertension, chronic kidney disease, brain damage, and neurologic problems.
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]]>The Governor’s announcement comes after the New York State Department of Health issued comprehensive guidelines to healthcare providers, outlining optimal practices for identifying and treating patients related to such bacterial infections.
Fatal cases of vibriosis have also been identified in Connecticut, prompting authorities to alert the public and bolster healthcare vigilance. The deaths were linked to swimming in contaminated water. Governor Hochul stressed the importance of awareness and preventive steps, emphasizing that New Yorkers should be informed about minimizing exposure risks.
“While rare, the vibrio bacteria has unfortunately made it to this region and can be extraordinarily dangerous,” Governor Hochul cautioned. “As we investigate further, it is critical that all New Yorkers stay vigilant and take responsible precautions to keep themselves and their loved ones safe, including protecting open wounds from seawater and, for those with compromised immune systems, avoiding raw or undercooked shellfish which may carry the bacteria.”
The spectrum of vibriosis encompasses various bacterial strains, with Vibrio vulnificus prominently occurring in saltwater coastal environments. The prevalence of this bacterium surges from May to October, coinciding with warmer weather conditions. Ingesting the bacteria can lead to symptoms such as diarrhea, stomach cramps, vomiting, fever, and chills. Additionally, exposure can result in ear infections, sepsis, and life-threatening wound infections.
Authorities are currently investigating the death in Suffolk County to ascertain whether the bacteria was contracted from New York waters or from elsewhere. In the interim, the New York State Department of Health has communicated with healthcare providers, urging them to remain vigilant and consider vibrio vulnificus when diagnosing cases of severe wound infections or sepsis with or without associated wound infections.
Dr. James McDonald, New York State Health Commissioner, highlighted the need for heightened awareness, stating, “We are reminding providers to be on the lookout for cases of vibriosis, which is not often the first diagnosis that comes to mind. We are also suggesting to New Yorkers that if you have wounds, you should avoid swimming in warm seawater. And, if you have a compromised immune system, you should also avoid handling or eating raw seafood that could also carry the bacteria.”
Suffolk County Executive Steve Bellone underscored the importance of staying informed and cautious, “While we continue to investigate the source of this rare infection, it is important for residents to remain aware and vigilant on precautions that can be taken. As always, if any residents have health concerns we encourage them to contact their healthcare provider.”
It’s worth noting that while anyone can contract vibriosis, individuals with liver disease, cancer, weakened immune systems, or those taking medication to reduce stomach acid levels may be more susceptible to infection or complications arising from infection.
To mitigate the risk of vibriosis, individuals with open wounds, recent piercings, or tattoos are advised to avoid exposing the affected area to warm seawater in coastal regions. Alternatively, these wounds should be covered with waterproof bandages. Moreover, individuals with compromised immune systems are cautioned against consuming raw or undercooked shellfish, such as oysters, known to harbor the bacteria. Practicing safe handling techniques and thorough handwashing is recommended after touching raw shellfish.
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]]>Investigators linked the outbreak to ground beef sold at ShopRite stores in the Northeast, according to a notice from the Centers for Disease Control and Prevention.
Of the 18 patients, seven were so sick they had to be hospitalized. Patients were from four states. No one died. The patients lived in New York, New Jersey, Connecticut and Maryland.
“WGS (Whole Genome Sequencing) showed that bacteria from sick people’s samples were closely related genetically. This suggested that people in this outbreak may have gotten sick from the same food,” according to the CDC’s report.
“. . . The outbreak strain was identified in a routine ground beef surveillance sample collected by USDA-FSIS in March 2023.”
State and local public health officials interviewed patients about the foods they ate in the week before they got sick. Of the 16 people interviewed, 10 reported eating ground beef. Nine sick people reported purchasing the ground beef from ShopRite locations in Connecticut, New Jersey, and New York. Seven of these people specifically reported purchasing 80 percent lean ground beef products. Two people reported purchasing ground beef products from ShopRite but could not remember the type of ground beef.
As of Aug. 23, a total of 18 people infected with the outbreak strain of Salmonella were reported. Illnesses started on dates ranging from April 27 through July 6.
“The true number of sick people in this outbreak was likely much higher than the number reported, and the outbreak may not have been limited to the states with known illnesses. This is because many people recover without medical care and are not tested for Salmonella. In addition, recent illnesses may not yet be reported as it usually takes 3 to 4 weeks to determine if a sick person is part an outbreak,” according to the CDC outbreak notice.
Although this outbreak has ended, the CDC is reminding consumers to cook ground beef to an internal temperature of 160 degrees F to kill pathogens.
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]]>Although investigators identified the cause of the outbreak, the Food and Drug Administration is not reporting what brand of Pico de Gallo was implicated. The agency reported that 37 people were sickened in the outbreak, but did not report where they live. The FDA first reported the outbreak on June 14.
“For the outbreak of Salmonella Paratyphi B var. L(+) tartrate+ the outbreak has ended and FDA’s investigation has closed. CDC, FDA, and state and local partners conducted epidemiologic and traceback investigations and identified Pico de Gallo as the source of the outbreak,” according to an FDA report released Wednesday.
The FDA reported that its investigators took samples of the product as well as environmental samples of the production facility, but all of the samples came back negative for the outbreak strain. The agency’s statement says there is no risk to consumers.
“Due to the lack of additional supporting evidence, investigators were unable to determine a specific ingredient within the Pico de Gallo or contributing factors as the source of the contamination. Additionally, once investigators had enough information to confirm Pico de Gallo as the source of this outbreak, the products were past their shelf life and no longer available for sale,” the FDA reported.
Cyclospora outbreak
In an outbreak of infections from the microscopic cyclospora parasite, the FDA is reporting that the patient count is 72, up from 69 a week ago. The FDA has not released any patient information and is not reporting where the sick people live. The agency first reported the outbreak on June 14.
FDA investigators have begun traceback efforts as well as onsite inspections and sample analysis. However, the agency has not reported what food is being traced or what location is being inspected.
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]]>The ice cream, made by Real Kosher Ice Cream of Brooklyn, NY, has been found to be contaminated with the same strain of Listeria monocytogenes as that found in samples from two patients. Both patients, one in New York and the other in Pennsylvania, have been so sick that they required hospitalization.
The company issued a recall of certain ice cream products earlier this month after a link was established between the sick people and its products.
In information released yesterday, the FDA confirmed that Listeria Monocytogenes matching the sick people’s samples was found in an unopened sample of the implicated ice cream during testing by the Pennsylvania Department of Agriculture.
Also, the New York Department of Agriculture and Markets found the outbreak strain of Listeria Monocytogenes in five finished samples of “Soft Serve On the Go” ice cream cups collected from the company’s manufacturing facility.
The ice cream was distributed in California, Colorado, Connecticut, Washington D.C., Delaware, Florida, Illinois, Massacheassetts, Maryland, Michigan, Minnesota, North Carolina, New Hampshire, New Jersey, New York, Ohio, Oregon, Pennsylvania, Virginia and West Virginia.
The company is recalling all flavors of its Soft Serve On The Go 8-ounce ice cream cups”
The FDA is continuing to investigate the outbreak along with state officials and the U.S. Centers for Disease Control and Prevention.
Additional patients are likely part of the outbreak because of the lag time between when people become ill and when testing, confirmation testing and reporting are done. Also, it can take up to 70 days for symptoms of Listeria infections to develop.
About Listeria infections
Food contaminated with Listeria monocytogenes may not look or smell spoiled but can still cause serious and sometimes life-threatening infections. Anyone who has eaten any of the recalled ice cream and developed symptoms of Listeria infection should seek medical treatment and tell their doctors about the possible Listeria exposure.
Also, anyone who has eaten any of the recalled products should monitor themselves for symptoms during the coming weeks because it can take up to 70 days after exposure to Listeria for symptoms of listeriosis to develop.
Symptoms of Listeria infection can include vomiting, nausea, persistent fever, muscle aches, severe headache, and neck stiffness. Specific laboratory tests are required to diagnose Listeria infections, which can mimic other illnesses.
Pregnant women, the elderly, young children, and people such as cancer patients who have weakened immune systems are particularly at risk of serious illnesses, life-threatening infections, and other complications. Although infected pregnant women may experience only mild, flu-like symptoms, their infections can lead to premature delivery, infection of the newborn, or even stillbirth.
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]]>This past week, officials from the city of Mikkeli sent a questionnaire to parents of students and staff about symptoms that occurred during or after school meals on Aug. 16. As of Monday morning, answers had been received from nearly 3,800 parents and 350 employees.
All schools in Mikkeli have had at least a few patients. The incident is being investigated with the Finnish Food Authority (Ruokavirasto) and National Institute of Health and Welfare (THL).
Samples taken from different foods and raw materials are being examined to find out the cause of the epidemic. Results of laboratory tests are expected later this week.
Mainly mild illnesses
Most sick people had mild symptoms, which they have now recovered from, and as yet no serious illnesses have come to the attention of authorities.
About half of the students had symptom onset within an hour of eating, and 75 percent within six hours. About 16 percent came down with symptoms 12 hours after eating. The most common symptom was stomach pain, followed by nausea, headache, vomiting, diarrhea, fever, muscle or joint pain, and a few reported blood in their stool.
Ill staff reported stomach pain, nausea, headache, diarrhea, vomiting, fever, joint pain, and one person had blood in their stool.
Initial findings point to vegetable tortillas as the source, because there have been sick people at all schools where they were available.
Several students mentioned the tortillas were “bad” with some saying they tasted like soap or detergent.
The tortillas came ready-made for all kitchens, from the same place. Vegetable filling was done for schools in four different kitchens.
In 2021, a large Salmonella outbreak in Finland affected more than 700 people, with children making up the majority of patients. The implicated food was a salad with iceberg lettuce, cucumber, and peas served in several education establishments. Officials in the city of Jyväskylä investigated the incident with the help of THL.
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]]>The Washington State Health Department reports that between February 27 and July 22, 2023, six Washington State residents (five from Pierce County and one from Thurston County) developed severe illness due to Listeria bacteria (listeriosis) infection.
All six people had conditions that made their immune systems less able to fight disease. Three of the individuals died. Genetic fingerprinting (whole genome sequencing) of the bacteria indicated that the same food was likely responsible for making all six people sick.
The restaurant discontinued the use of its two milkshake machines on August 8. The milkshake machines will be kept out of service until the Tacoma-Pierce County Health Department determines they are free of Listeria contamination and no longer pose a danger to the public.
Because milkshakes and ice cream have caused listeria outbreaks, the Tacoma-Pierce County Health Department collected milkshake samples from the restaurant on August 8, 2023. On August 18, 2023, all flavors of the milkshakes were found to be contaminated with the same strain of Listeria that caused the outbreak.
Two people infected with listeriosis reported consuming milkshakes from Frugals restaurant at 10727 Pacific Ave: S., Tacoma, WA, 98444, before becoming sick.
Also, anyone who has eaten recalled products should monitor themselves for symptoms during the coming weeks because it can take up to 70 days after exposure to Listeria for symptoms of listeriosis to develop.
The state Department of Health is working with Pierce and Thurston County local health jurisdictions to gather information from interviews with patients and their families to help identify any common exposures.
About Listeria infections
Food contaminated with Listeria monocytogenes may not look or smell spoiled but can still cause severe and sometimes life-threatening infections. Anyone who has eaten any recalled product and developed symptoms of Listeria infection should seek medical treatment and tell their doctors about possible Listeria exposure.
Symptoms of Listeria infection can include vomiting, nausea, persistent fever, muscle aches, severe headache, and neck stiffness. Specific laboratory tests are required to diagnose Listeria infections, which can mimic other illnesses.
Listeria bacteria are found in the environment and can spread from contaminated food to surfaces. Listeria can grow on foods kept in the refrigerator for several days. The bacteria are easily killed by heating food to a high temperature (165°F).
Although healthy, non-pregnant individuals may suffer only short-term symptoms such as fever, muscle aches, nausea, abdominal pain and diarrhea, Listeria monocytogenes is especially harmful to some people:
Pregnant women, the elderly, young children, and cancer patients with weakened immune systems are particularly at risk of serious illnesses, life-threatening infections, and other complications. Although infected pregnant women may experience only mild, flu-like symptoms, their infections can lead to premature delivery, infection of the newborn, or even stillbirth.
People who are not pregnant usually have a fever, muscle aches, and tiredness. They may also get a headache, stiff neck, confusion, loss of balance, or seizures.
Symptoms usually start within two weeks after eating food contaminated with Listeria monocytogenes but may begin as early as the same day or as late as ten weeks after exposure.
Pregnant people usually have a fever, muscle aches, and tiredness.
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]]>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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]]>The Kansas Department of Health and Environment and the Southeast Kansas Multi-County Health Department announced that the outbreak is associated with the Trade Winds Bar and Grill in Garnett, KS, in Anderson County. The town is about 70 miles southwest of the Kansas City metro area.
The health departments are asking anyone who ate at the restaurant between July 14 and Aug. 9 and who later experienced symptoms of diarrhea, bloody diarrhea, abdominal pain, nausea or vomiting to complete an online survey.
The survey is anonymous and will help health officials confirm the source and scope of the outbreak.
Health officials say the cause of such infections is usually traced back to the consumption of raw or undercooked poultry or poultry that has not been held at the proper temperature or by food that was contaminated by such items.
Additional information about the outbreak and help for those who would like to complete a phone-based version of the survey can call 785-448-6559 for residents in Anderson County or 877-427-7317 for those living outside of Anderson County.
The health departments did not report the number of sick people. Still, the U.S. Centers for Disease Control and Prevention says there are usually more sick people than are reported in campylobacter outbreaks because many people do not seek medical attention.
Many people recover in a week, but Campylobacter infection can result in long-term consequences, such as arthritis, irritable bowel syndrome (IBS), and Guillain-Barré syndrome (GBS).
About campylobacter infections
According to the U.S. Centers for Disease Control and Prevention, outbreaks have been associated with unpasteurized dairy products, contaminated water, poultry, and produce. People also can become infected from contact with dog or cat feces. Person-to-person spread of Campylobacter is uncommon.
Azithromycin and fluoroquinolones, such as ciprofloxacin, are commonly used for treatment, but resistance to fluoroquinolones is common.
Campylobacter infection symptoms usually begin two to five days after exposure and are characterized by diarrhea (frequently bloody), abdominal pain, fever, nausea, and sometimes vomiting. More severe illnesses can occur, including bloodstream infection and symptoms mimicking acute appendicitis or ulcerative colitis.
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]]>In its Morbidity and Mortality Weekly Report released yesterday the Centers for Disease Control and Prevention describes the outbreak in Tazewell County Illinois that occurred during 2022 from Nov. 19 through 26.
Among the 268 interviewed patients with information on illness onset date, symptoms commenced during Nov. 20 to 28, with 114 cases occurring on Nov. 24
Sick people who were residents of 10 other counties were reported. Some secondary cases were reported within the households of restaurant patrons and were not included in the total of 317 case-patients.
Norovirus outbreaks typically have many more sick people that are included in official counts because many people do not seek medical attention.
“After the release of news stories by the press, the number of reported ill persons doubled,” according to the CDC report.
Based on interviews with sick people the suspected food vehicle was salad, according to the report.
Nearly one third of the illnesses, 32 percent, occurred in people aged 20 to 49 years. The overall age range was from 6 months to 83 years. Signs and symptoms reported by 317 case-patients through an online questionnaire included vomiting, nausea, diarrhea, myalgias, chills, abdominal cramps and fever.
“Preparation with ungloved hands by a food handler who had vomiting on Nov. 22, and worked during Nov. 21-23, likely served as a main contributor to the outbreak. The restaurant voluntarily closed on Nov. 26 for disinfection and reopened on Nov. 29, after a health inspection,” the CDC reported.
“Because a large number of persons had patronized the restaurant over the Thanksgiving holiday, the ability to identify exact numbers of ill and well patrons was limited, and the number of cases is likely underreported.
“The Food and Drug Administration’s 2022 Food Code cites noroviruses as the leading cause of foodborne illness in the United States, and proper hand hygiene and exclusion of symptomatic employees are essential for preventing outbreaks”
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]]>The agency reports that the outbreak has ended with 13 patients having been identified. The FDA did not reveal any patient information, such as where the patients lived.
According to the agency’s most recent update, it first reported the outbreak to the public on July 26. The FDA initiated traceback efforts but did not report what food or foods were being traced as part of the investigation.
The Centers for Disease Control and Prevention did not post any information about the outbreak, as is the agency’s practice when a source of the pathogen is not found.
In other outbreak news, FDA has ended its investigation into an outbreak of infections from the microscopic Cyclospora parasite. According to the agency’s update yesterday the outbreak has ended with a patient count of 59, which is up from 55 a week ago.
For the Cyclospora outbreak, the FDA initiated traceback, sample testing and onsite inspections. However the agency did not report what food was being traced or what was being tested. The agency also did not report what location had been inspected. The FDA first reported the outbreak on July 26.
In an ongoing investigation of illnesses caused by Listeria monocytogenes the FDA confirmed an ice cream product is likely the cause of the infections. The agency first reported the outbreak on Aug. 9, before the source of the pathogen was known.
On Aug. 10 the FDA posted an advisory stating that the outbreak was linked “Soft Serve On The Go” ice cream cups produced by Real Kosher Ice Cream of Brooklyn, NY. Two people have been confirmed as outbreak patients and both have required hospitalization.
The ice cream was distributed to California, Colorado, Connecticut, Washington D.C., Delaware, Florida, Illinois, Massachusetts, Maryland, Michigan, Minnesota, North Carolina, New Hampshire, New Jersey, New York, Ohio, Oregon, Pennsylvania, Virginia and West Virginia.
The ice cream has been recalled. For packaging codes and photos of the recalled products, click here.
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]]>The UK Health Security Agency (UKHSA) said it has identified an increase of Cyclospora cayetanensis in travelers returning from Mexico. The microscopic parasite is transmitted through contaminated food or drinks.
Between May 12 and Aug. 14, 74 cases were reported in England, Wales, and Scotland. Slightly more than half of patients are female and overall patients have a median age of 44.
Travel information is known for 52 cases, of which 48 reported going to Mexico. Of these, 42 stayed in different hotels in the Riviera Maya and Cancún regions, and most reported having a variety of food and drink within their resort as part of an all-inclusive holiday package.
Seasonal outbreaks of cyclosporiasis in people returning from Mexico have been reported since 2015, except in 2020 and 2021 during the COVID-19 pandemic, although case numbers have varied with 79 in 2015, 359 in 2016, 82 in 2017, 61 in 2018, 67 in 2019, and 36 in 2022.
“Travelers to Mexico are strongly advised to maintain good food and water hygiene at all times even if staying in high-end all-inclusive resorts. If possible, they should choose freshly prepared food that is thoroughly cooked and served piping hot. Certain foods should be avoided such as fresh uncooked berries and herbs, unpeeled fruit and salad items as these can be difficult to clean,” said the UKHSA.
UKHSA is investigating the clusters of illnesses with the UK trade association for travel agents (ABTA) and Mexican public health authorities.
Wider problem
At the end of July, the U.S. Centers for Disease Control and Prevention (CDC) reported there are 1,063 patients identified as part of multiple outbreaks from April 2023. Sick people range in age from 2 to 96 and live in 34 states and New York City. A total of 79 people have been admitted to hospital but no one has died.
The Public Health Agency of Canada (PHAC) has recorded 260 illnesses with 230 in Ontario as of August. Patients range in age from 1 to 97 years old. Six people were hospitalized but no one died.
The British Columbia Centre for Disease Control (BCCDC) said 43 cases had been reported to the agency in 2023 and at least nine of these were locally acquired, as they did not travel outside of Canada and the United States.
About Cyclospora
Anyone who has developed symptoms of Cyclospora infection, and has reason to believe they have been exposed to the parasite, should seek medical attention. Specific tests are required and antibiotics are used to fight the parasite.
Cyclospora infection can cause severe abdominal pain, watery diarrhea, nausea, vomiting, body aches, and fatigue. Symptoms can develop between two and 14 days after exposure. Though symptoms can be severe enough to send people to the hospital, it’s rare for people to die from Cyclospora infections.
Cyclospora is a type of protozoa, which is a tiny, single-celled organism. It is transmitted when people somehow ingest contaminated feces, typically through contaminated food or water. It can be spread only through human waste, unlike E. coli and Salmonella, which can also be spread from animal fecal matter.
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]]>A total of 27 people have fallen sick and one has died in the trio of Salmonella Enteritidis incidents.
Investigation of the outbreaks is being carried out by the Austrian Agency for Health and Food Safety (AGES), the Ministry of Health and the relevant provincial authorities. Initial surveys point to poultry meat from Poland, which was used to produce kebab skewers, as the vehicle of infection.
First outbreak details
Since February, 14 people in Austria have become ill with a specific type of Salmonella Enteritidis. Patients with this strain have also been reported in Denmark, Germany, France, the Netherlands, Norway and the United Kingdom.
From May to July, Statens Serum Institut (SSI) in Denmark recorded 15 people infected with the same type of Salmonella Enteritidis. Patients are seven men and eight women and live across the country. They are between 15 and 99 years old with a median age of 30.
Whole genome sequencing of bacteria isolated from patients showed they were very closely related and all belonged to sequence type 11, which is the most frequently detected Salmonella type in Denmark and the rest of Europe.
In Germany, there are six patients with five of these confirmed. Patients range in age from 9 to 58 years old. Five are male and the other is female. The first date of illness onset is December 2022. The latest reported date is mid-June 2023.
There were 65 infections associated with an English outbreak in 2023. For 43 cases linked to a restaurant, the mean age was 32 with a range of 6 to 61 and 17 were female. Epidemiological investigations suggested eggs or chicken as the likely cause.
The Netherlands has two cases that were notified in March 2022 and April 2023. Both are male and aged between 20 and 40 years old.
Norway has identified one patient, a female younger than 5, with a sampling date in March 2023. There is no information on travel history or possible exposures.
Other outbreaks
The second Austrian outbreak involves another cluster type of Salmonella Enteritidis. A total of seven people have fallen sick since April and one has died.
Investigations into the second incident uncovered another Salmonella Enteritidis outbreak that was responsible for a further six cases in Austria. Related infections have also been reported in Ireland, Belgium, the Netherlands, and France.
In the Netherlands, there are eight patients aged 16 to 68 with a median age of 56. Three are male and five are female. People fell sick between September 2020 and July 2023.
In Belgium, there are eight patients possibly related to the outbreak reference strain. The most recent case was isolated in January 2023 from a 49-year old man; the other seven were isolated between January and September 2022 and ranged from 6 to 79 years old. Three were male and four were female.
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]]>The Directorate-General of Health (DGS) said 187 suspected cases of food poisoning have been recorded associated with the consumption of broa de milho (a type of cornbread) in certain areas of the country between July 21 and August 9. Affected regions are Leiria, Santarém, Coimbra, and Aveiro.
“Broa de milho is, and should continue to be, an integral part of the Portuguese diet. However, in the context of suspected food poisoning, it is recommended that the consumption of this food be stopped in the geographical areas identified above, pending an investigation by the authorities,” said the DGS.
Patients presented similar symptoms including a dry mouth, visual changes, dizziness, mental confusion and decreased muscle strength. Symptoms were observed between 30 minutes to two hours after eating food. In most cases, symptoms were classed as mild but 43 suspected patients required hospital care. However, the agent responsible has not been revealed.
Focus on flour
An epidemiological investigation is in progress and involves regional departments of public health, the Economic and Food Safety Authority (ASAE) and the General Directorate of Food and Veterinary Affairs (DGAV).
Authorities have restricted the raw materials used in the manufacture of broa de milho that is suspected to be involved and are monitoring the situation.
Those affected had consumed broa de milho produced and distributed in the districts of Santarém, Leiria, Coimbra and Aveiro. Initial suspicions have fallen on the flour used to make the product.
To deal with the existing uncertainty, officials are carrying out tests on food and raw materials as well as inspecting businesses to identify the batches of raw materials used.
DGS said the recommendation to avoid broa de milho in the four regions listed is a preventive measure that would remain in place until there is a guarantee that all potentially contaminated foods have been removed from the market and the investigation has been completed.
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]]>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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]]>Five confirmed and four probable cases of botulism have been reported from June 21 to July 22. Patients range from 23 to 63 years old with a median age of 49. Three confirmed patients required medical attention in intensive care units but no deaths have been reported.
There was a common link to different packaged brands of Spanish omelet (tortilla de patata), which is made with potatoes and eggs, purchased in various supermarkets. All cases had eaten tortilla de patata before becoming ill and products had been made by the same company. Suspected items were also distributed to Andorra, France, and Portugal.
Botulinum poisoning is a rare but life-threatening condition, caused by toxins produced by Clostridium botulinum bacteria. It can paralyze muscles, including those used for breathing.
All clear at production site
Grupo Empresarial Palacios Alimentación said the production line at the Mudrián factory has been reopened after approval from the Ministry of Health at the Junta de Castilla y León, which supervises its activity. Production was stopped and products were removed from sale in July.
The plant has been inspected up to seven times in the past month and official checks have not found any problems. All official and company analyzes carried out on the products and manufacturing processes have been negative for Clostridium botulinum and botulinum toxin, according to the company.
Palacios Alimentación said procedures had been reinforced but it was important to always follow the guidelines, recommendations for use and conservation instructions on the labeling of such items, as well as information from the Spanish Agency for Food Safety and Nutrition (AESAN) and health authorities.
The company added it would continue to regularly carry out control checks and improvement procedures to preserve the quality and safety of its products.
All items with a batch number equal to or greater than 10001 and an expiration date later than September 2 are safe to eat. Spanish omelet’s with lot numbers between 5426 and 5563 were earlier withdrawn from the market and should not be consumed.
Packaged Spanish omelet products should have been kept refrigerated and investigators are also looking at the distribution, storage and transport steps.
Details of those sick
The European Centre for Disease Prevention and Control (ECDC) reported that Neurotoxin type B has been identified in three of five confirmed patients.
Italy recorded two cases of botulism linked to Spanish omelets eaten in Spain. Patients are a 23-year-old woman and her 61-year-old father who returned home from Valladolid on July 1, having consumed the suspect item on June 30.
The other three confirmed patients live in Madrid, Galicia and Asturias and are aged 43, 49 and 50. Four probable patients are from Valencia, Andalusia and Madrid and are aged 49, 27, 63 and 48.
In foodborne botulism, symptoms generally begin 18 to 36 hours after eating contaminated food. However, they can occur as soon as six hours or up to 10 days later. Symptoms may include double or blurred vision, drooping eyelids, slurred speech, difficulty swallowing or breathing, paralysis, a thick-feeling tongue, dry mouth, and muscle weakness.
Anyone who has eaten suspect products and developed symptoms should immediately seek medical attention.
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]]>Robert Koch Institute (RKI) scientists assigned 11 notified listeriosis patients to the incident. Despite the risk of Listeria from smoked or graved salmon being known for some time, data shows contamination still exists in production facilities and outbreaks are ongoing with further cases expected, said scientists.
Five people fell ill in 2019, one in 2021, three in 2022 and two in 2023. Five men and six women were affected, aged between 69 and 91 with a median of 79 years old.
One person who was positive for Listeria infection was reported as deceased because of causes other than listeriosis.
A Rapid Alert System for Food and Feed (RASFF) alert identified Listeria monocytogenes in smoked salmon from Poland.
“A RASFF-notification was issued because of an official sample of the mentioned product originating from Poland. Listeria monocytogenes was isolated from that sample. The link to the cluster of human cases was made by whole genome sequencing and comparison to the sequences from isolates of human origin,” said a spokesman for the Federal Office of Consumer Protection and Food Safety (BVL).
Broader problem
The specific sequence cluster type that caused the outbreak was mentioned in RKI’s epidemiological bulletin earlier this year when nine cases were known about.
This was part of wider work that identified 24 outbreaks of listeriosis across federal states with links to smoked or graved salmon products as the cause since 2010.
RKI and the Federal Institute for Risk Assessment (BfR) said measures taken so far don’t seem to be enough to protect consumers.
“The fact that cases continue to occur for many outbreaks, although possible fish products and manufacturers have been identified, casts doubt on the efficiency of measures taken and strategies pursued to minimize Listeria contamination,” they added.
People at an increased risk of listeriosis should only eat fish and seafood that have been well cooked. Smoked and graved salmon products should not be offered to vulnerable groups, such as immunocompromised people and the elderly in healthcare facilities, said the BfR.
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]]>Four people were taken to the hospital on July 30 after they became ill following a meal at a house in Leongatha, a town in the state of Victoria, the previous day.
Two women, aged 66 and 70, died in the hospital on Aug. 4. A third person, a 70-year-old man, died in the hospital on Aug. 5. A 68-year-old man remains in the hospital in a critical condition.
Don and Gail Patterson and her sister Heather Wilkinson died from symptoms consistent with death cap mushroom poisoning, according to media reports. Ian Wilkinson is the patient still in hospital.
Investigators from Victoria police executed a search warrant at a residence in Leongatha. Detectives also interviewed a 48-year-old woman who was released pending further enquiries.
Local media said the suspect, Erin Patterson, was the daughter-in-law of the couple who died.
An investigation surrounding the exact circumstances of the incident is ongoing and police are working with the Victorian Department of Health.
Poisonous mushroom risk
In April this year, the Victorian Department of Health warned that eating just one death cap mushroom may kill an adult. Poisonous mushrooms, including death caps, occur in Victoria during autumn, as the weather becomes wetter and cooler.
Cooking, peeling or drying these mushrooms does not remove the poison. There is no home test available to distinguish safe and edible mushrooms from poisonous types.
Symptoms of poisoning can include violent stomach pains, nausea, vomiting and diarrhea and usually occur six to 24 hours after eating the mushrooms. Even if initial symptoms subside serious liver damage may have occurred.
People should urgently attend an emergency department if they believe they’ve eaten a poisonous mushroom and take any remaining mushrooms with them for identification.
The Food Safety Information Council regularly warns people to be extremely careful around wild mushrooms because of the poisoning risk.
In April 2022, a young child was hospitalized in the Australian Capital Territory (ACT) after consuming a death cap mushroom. In 2012, two people died after eating these mushrooms at a New Year’s Eve party in Canberra and in 2014 four people in the ACT were seriously poisoned.
“Death cap mushrooms can appear at any time of year but are more common a week or two after good rains. They have been found in the Canberra region, in and around Melbourne, in Tasmania and in Adelaide. They are not native to Australia and are often found near oak trees growing in warm wet weather,” said Cathy Moir.
“Death cap mushrooms are difficult to distinguish from some other wild mushrooms so we recommend you play it safe and only eat mushrooms that you have purchased from a supermarket, greengrocer or other reputable source.”
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]]>The recall is the result of an individual becoming ill and reporting to have eaten this product. Pennsylvania Department of Agriculture tested samples of product and one sample tested positive for Listeria monocytogenes.
As of the posting of this recall, two cases of illness have been reported in this outbreak in two states, New York and Pennsylvania. Both individuals were hospitalized but no deaths have been reported to date.
“Soft Serve on the Go Cups” were distributed in the states of California, Colorado, Connecticut, Washington D.C., Delaware, Florida, Illinois, Massacheassetts, Maryland, Michigan, Minnesota, North Carolina, New Hampshire, New Jersey, New York, Ohio, Oregon, Pennsylvania, Virginia and West Virginia.
The recalled product reached consumers through canteens, grocery and convenience stores and more.
The recalled product is packaged in 8-ounce, clear plastic cups. The product looks like a soft serve cup served in an ice cream store, with a clear plastic cover with a seal and spoon attached to it.
Recalled products:
| Soft Serve on the go Vanilla Chocolate, 8 fl oz | UPC 0-91404-15129-0 |
| Soft Serve on the go Razzle, 8 fl oz | UPC 0-91404-15133-7 |
| Soft Serve on the go Caramel, 8 fl oz | UPC 0-91404-15131-3 |
| Soft Serve on the go Parve Vanilla Chocolate, 8 fl oz | UPC 0-91404-15113-9 |
| Soft Serve on the go Sorbet Strawberry Mango, 8 fl oz | UPC0-91404-15128-3 |
| Soft Serve Lite Peanut Butter, 8 fl oz | UPC0-91404-15285-3 |
The UPC is the only identifiable code on the package. It does not have any LOT number or best by date. All product produced up to Aug. 4 is being recalled.
The company has ceased the production and distribution of the product as FDA and the company continue their investigation as to what caused the problem.
Consumers should discontinue consumption of the product immediately. Please dispose of this product or return it for full credit.
About Listeria infections
Food contaminated with Listeria monocytogenes may not look or smell spoiled but can still cause serious and sometimes life-threatening infections. Anyone who has eaten any recalled ice cream and developed symptoms of Listeria infection should seek medical treatment and tell their doctors about the possible Listeria exposure.
Also, anyone who has eaten any of the recalled product should monitor themselves for symptoms during the coming weeks because it can take up to 70 days after exposure to Listeria for symptoms of listeriosis to develop.
Symptoms of Listeria infection can include vomiting, nausea, persistent fever, muscle aches, severe headache, and neck stiffness. Specific laboratory tests are required to diagnose Listeria infections, which can mimic other illnesses.
Pregnant women, the elderly, young children, and people such as cancer patients who have weakened immune systems are particularly at risk of serious illnesses, life-threatening infections, and other complications. Although infected pregnant women may experience only mild, flu-like symptoms, their infections can lead to premature delivery, infection of the newborn, or even stillbirth.
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]]>The Food and Drug Administration has initiated traceback in relation to the Listeria outbreak, but the agency has not reported what food or foods are being traced. Two patients have been identified, but the FDA has not released any information on them, including where they live.
For the E. Coli O157:H7 outbreak, the FDA confirmed 12 patients were sickened but did not release any information about them. The agency initiated traceback but did not report what food or foods were being traced. The FDA first posted the outbreak on July 12.
Continuing outbreak investigations
In an outbreak of Salmonella Paratyphi B var. L(+) tartrate+ an additional patient has been identified, bringing the total to 37, compared to 36 a week ago. The FDA has not released any information about the patients. The FDA first posted the outbreak on June 14. No source has been identified for the pathogen. The FDA has initiated product traceback, sample analysis and onsite inspections, but the agency has not reported what food is being traced or sampled. It has also not reported what location is being inspected.
In an outbreak of Cyclospora cayetanensis the patient count has increased to 55, up from 47 reported a week ago. The FDA has not released any information about the patients. The FDA first reported the outbreak on July 27. The agency has initiated traceback and onsite inspection, but has not reported what food is being traced or what location is being inspected.
In two other outbreaks of Cyclospora infections the FDA is reporting that patient counts are holding steady compared to this past week with 140 and 69 patients reported. In the smaller outbreak the FDA has initiated product traceback, sample analysis and onsite inspections, but the agency has not reported what food is being traced or sampled. It has also not reported what location is being inspected. In the larger outbreak the FDA has initiated traceback and onsite inspections but has not reported what food it is tracing or what location it is inspecting.
In an outbreak of E. Coli 026 involving 13 patients the FDA has initiated traceback but has not reported what food is being traced. The agency first posted the outbreak on July 26. It has not released any patient information.
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]]>The good news is that there are no new cases of Salmonella T beyond the five known illnesses involving children from the Twin Cities metro area. The bad news is the Minnesota Health Department’s Foodborne Disease Unit has not yet determined a source for the infections.
The investigation continues. The families of two sick children reported consuming raw or unpasteurized milk, but information could not be obtained from the remaining families.
The fact that the original cases were identical through laboratory analysis indicates the infections came from the same source.
The cases include children aged three months to 10 years who became ill between the end of June and early July. One child was hospitalized.
“Even healthy animals can carry these germs and have them in their milk,” said Maria Bye, senior epidemiologist in the Zoonotic Diseases Unit at MDH. “Consuming unpasteurized milk is risky, no matter how clean the operation from which it is purchased.”
Food contaminated with Salmonella bacteria does not usually look, smell, or taste spoiled. Anyone can become sick with a Salmonella infection. According to the CDC, infants, children, seniors, and people with weakened immune systems are at higher risk of serious illness because their immune systems are fragile.
Anyone who has eaten recalled products and developed symptoms of Salmonella food poisoning should seek medical attention. Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis.
Unpasteurized milk, also known as raw milk, has not been heated to a temperature high enough to kill harmful germs from fecal contamination found in milk. These germs can include Campylobacter, E. coli, Cryptosporidium, and Salmonella. One child in this cluster of cases was infected with two types of pathogenic E. coli in addition to Salmonella, emphasizing the possibility of getting multiple infections from raw milk, according to public health officials.
Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis.
Symptoms of Salmonella infection can include diarrhea, abdominal cramps, and fever usually within 12 to 72 hours after eating contaminated food. Otherwise, healthy adults are usually sick for four to seven days. In some cases, however, diarrhea may be so severe that patients require hospitalization.
Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop severe illness and serious, sometimes life-threatening conditions. Some people get infected without getting sick or showing any symptoms. However, they may still spread the infections to others.
The Minnesota health department is working to identify the source of the unpasteurized milk causing these Salmonella infections and prevent additional illnesses.
“If you have raw or unpasteurized milk in your refrigerator, please do not consume it,” Bye said, “If you have developed gastrointestinal illness after consuming unpasteurized milk, contact your health care provider.”
To help prevent more people from getting sick, MDH is asking anyone with information about gastrointestinal illnesses shortly after consuming unpasteurized milk at the end of June or the beginning of July to fill out a confidential online survey or email [email protected].
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