It was probably the raw egg butter: 11 sick with Salmonella, Australia still has an egg problem

A salmonella outbreak linked to three bakeries in the northern suburbs has left nine people in hospital.

SA Health has confirmed 11 cases of salmonella have been reported after people ate Vietnamese rolls from three Angkor Bakery stores.

Deputy chief medical officer Dr Nicola Spurrier said that of those eleven people, nine were hospitalised due to the severity of the poisoning.

 “Early investigations indicate the cases could be linked to raw egg butter, pate or BBQ pork ingredients.

“The businesses complied with a council request on Tuesday to cease using these ingredients and, from today, the businesses have agreed to cease selling all Vietnamese rolls until the source has been identified.

“Cleaning and sanitising procedures have also been assessed and improved,and will continue to be monitored.”

An updated table of raw-egg related outbreaks in Australia is available at raw-egg-related-outbreaks-australia-2-3-2019

5 sick with Salmonella from Tahini

The U.S. Food and Drug Administration is posting this information to ensure the widest possible dissemination to the public.

FDA, along with the Centers for Disease Control and Prevention (CDC), and state and local partners, is investigating a multistate outbreak of Salmonella Concord illnesses linked to tahini imported from an Israeli manufacturer, Achdut Ltd., located in Ari’el, Israel.

On November 28, 2018, in response to the on-going investigation, Soom Foods voluntarily recalled the following additional products:

12 oz. Chocolate Sweet Tahini Halva Spread 071318CH. Packed from tahini lot 18-123.

And tahini in the following sizes and types:

40 lb. Organic Tahini.

40 lb. Premium Tahini.

16 oz. Premium Tahini.

16 oz. Organic Tahini.

11 oz. Premium Tahini.

The tahini product lot codes range from 18-097 through 18-141.

Some of the above listed products were included in the original voluntary recall by Achdut Ltd. on November 27, 2018. The FDA is advising consumers not to eat recalled Achva, Achdut, Soom, S&F, and Pepperwood brand tahini and Soom brand Chocolate Sweet Tahini Halva Spread (lot code 071318CH) with expiration dates ranging from April 7, 2020 to May 21, 2020 and Baron’s brand tahini with the expiration date of May 5, 2021. The product lot codes range from 18-097 to 18-141. Consumers should discard the product or return the product to the store for a refund.

Some brands of tahini manufactured by Achdut Ltd. may lack specific dates or may have labels that are written in Hebrew. Consumers who have purchased a tahini product and are uncertain of where the product was manufactured or cannot identify the brand by lot codes or expiration dates should discard the product or return the food to the store for a refund. More product information and pictures of the recalled product labels can be found in Achdut ‘s recall announcement. View Soom Foods’ recall announcement.

Retailers and restaurants should not use any of the recalled tahini manufactured by Achdut Ltd. at their establishments. Retailers and restaurants should throw the product out. 

Firms that may have used the recalled tahini (either repacked or used as an ingredient in a food without a kill step) should consider recalling their products.

(One of the only U2 songs I like, because of the guitar and it was inspired by a Tom Robbins novel.)

Just cook it doesn’t cut it: Salmonella in veal liver, Quebec

Salmonella enterica is one of the principal causes of foodborne zoonotic enteritis. Among the different serovars, Dublin (S. Dublin) is of particular importance due to its propensity to progress to an invasive infection in humans and due to the high proportion of multi-drug resistant strains in Canada.

Cattle are considered as the main reservoir of S. Dublin. This serotype has emerged since 2011 in the province of Quebec, Canada, in both cattle and human populations. First animal cases have been reported in calf production.

White veal are valued for the quality of their meat, offal and liver. The liver is usually consumed mildly cooked and is considered as a probable source of foodborne exposure to S. Dublin in humans. The objective of this study was to estimate the prevalence of S. Dublin positive liver after slaughtering and the seroprevalence against S. Dublin at the calf level.

Prevalence of salmonella Dublin in veal liver in Quebec, Canada from a public health perspective, February 2019

International Journal of Infectious Diseases vol. 79 pg. 75

C.M. Andela Abessolo, P. Turgeon, P. Fravalo, G. Côté, G. Eyaba, W.P. Thériault, J. Arsenault

DOI: https://doi.org/10.1016/j.ijid.2018.11.191

https://www.ijidonline.com/article/S1201-9712(18)34770-2/abstract

7 sickened with Salmonella linked to Duncan Hines cake mixes

Flour comes from dried wheat that’s milled and not heat treated (because it messes with the gluten). Because wheat is grown in nature, Salmonella or E. coli or other nasties can be present. As Salmonella dries out it gets hardier and survives for months (or longer).

In 1957, Duncan Hines and his wife, Clara, cut a cake at the Duncan Hines test kitchen in Ithaca, N.Y.

From Dec. 2015 to Sept. 2016, pathogenic E. coli (both O121 and O26 serogroups) sickened 56 people in 22 states linked to raw flour.

In Nov. 2018, the U.S. Food and Drug Administration investigated recalled Duncan Hines Cake Mixes potentially linked to seven Salmonella Agbeni illnesses.

On January 14, 2019, the Centers for Disease Control reported the outbreak appeared to be over. The FDA, CDC, public health and regulatory officials in several states worked together to investigate this multistate outbreak of Salmonella Agbeni infections.

The FDA recommends consumers to not bake with or eat the recalled product. Additionally, consumers should not eat uncooked batter, flour, or cake mix powder.

The FDA advised consumers not to bake with or eat any recalled cake mix. If already purchased, consumers should throw it away or return to the place of purchase for a refund.

Consumers should always practice safe food handling and preparation measures. It is recommended that they wash hands, utensils, and surfaces with hot, soapy water before and after handling food.

FDA offers these tips for safe food handling to keep you and your family healthy:

Do not eat any raw cake mix, batter, or any other raw dough or batter product that is supposed to be cooked or baked.

Wash hands, work surfaces, and utensils thoroughly after contact with flour and raw batter or dough products.

Keep raw foods separate from other foods while preparing them to prevent any contamination that may be present from spreading. Be aware that flour or cake mix may spread easily due to its powdery nature.

Australia still has an egg problem, state of New South Wales trying to do something about it

The NSW Food Authority is urging people to check their kitchens for any eggs that are marked with the identifying stamp BEC or BEC115 because they may be contaminated with a particular type of Salmonella.

The stamp BEC or BEC115 will be found on the shell of individual eggs, not on the carton.

NSW Food Authority CEO Dr Lisa Szabo said thanks to mandatory egg stamping required in NSW, the Food Authority has been able to isolate the particular batch of eggs.

“All other eggs are safe to eat, provided people exercise the usual caution required for a special care food like eggs such as washing your hands and avoiding raw egg products particularly if you are a vulnerable population such as the immune compromised, under two or over 70 years of age or pregnant,” Dr Szabo said.

(That means asking at a restaurant or catered meal if the aioli or mayonnaise served with many dishes, especially great Australian seafood, was made with raw or pasteurized eggs, or was commercially purchased.)

“It is important to know that not all eggs are impacted but if you have any stamped with BEC or BEC115 we recommend as a precaution that you discard them.

“We typically see a rise in Salmonella during the warmer summer months, so this is an opportune time to remind people to practice good hygiene generally when preparing food and to always keep their hands, surfaces and utensils clean and dry before and after handling eggs.”

NSW Health data indicates that during January 2019, 412 cases of Salmonella infection have been notified, which is similar to the number notified during January in recent years. Children under 5 years of age account for most cases notified this month, although all age groups are affected.

The NSW Food Authority placed a Prohibition Order on the business that produced the eggs earlier in January preventing them from selling eggs while the possible Salmonella contamination was investigated.

“While it is likely that most affected eggs are no longer in the supply chain, it is possible that people may have purchased them earlier and still have some at home in the fridge or pantry,” Dr Szabo said.

“We’d just like people to check and if they do have any eggs stamped BEC or BEC115 to throw them out to avoid any risk of food poisoning.”

Further information about how to reduce your food safety risk when consuming eggs can be found at www.foodauthority.nsw.gov.au/eggs

An updated table of Australian egg-related outbreaks) is available here.

Jigsaw puzzle: France reports Salmonella poona cases in infants

Outbreak News Today reports that health officials in France are reporting four Salmonella Poona cases in infants whose strains are genetically linked.

The babies, two months to ten months in age, were sickened between the end of August 2018 and the end of December 2018. Three babies were hospitalized for their salmonellosis and all have been released.

Early investigations reveal a common food source with the four infants–powdered milk of the same brand produced by the same factory in Spain.

Investigations are currently being conducted with the Spanish authorities and the manufacturer to define the management measures to be put in place.

Norway finds Salmonella outbreaks linked to countries visited

During summer 2016, Norway observed an increase in Salmonella enterica subsp. enterica serovar Chester cases among travellers to Greece.

Our aim was to investigate genetic relatedness of S. Chester for surveillance and outbreak detection by core genome multilocus sequence typing (cgMLST) and compare the results to genome mapping.

We included S. Chester isolates from 51 cases of salmonellosis between 2000 and 2016. Paired-end sequencing (2 × 250 bp) was performed on Illumina MiSeq. Genetic relatedness by cgMLST for Salmonellaenterica subsp. enterica, including 3,002 genes and seven housekeeping genes, was compared by reference genome mapping with CSI Phylogeny version 1.4 and conventional MLST.

Confirmed travel history was available for 80% of included cases, to Europe (n = 13), Asia (n = 12) and Africa (n = 16). Isolates were distributed into four phylogenetic clusters corresponding to geographical regions. Sequence type (ST) ST411 and a single-locus variant ST5260 (n = 17) were primarily acquired in southern Europe, ST1954 (n = 15) in Africa, ST343 (n = 11) and ST2063 (n = 8) primarily in Asia. Part of the European cluster was further divided into a Greek (n = 10) and a Cypriot (n = 4) cluster. All isolates in the African cluster displayed resistance to ≥ 1 class of antimicrobials, while resistance was rare in the other clusters.

Whole genome sequencing of S. Chester in Norway showed four geographically distinct clusters, with a possible outbreak occurring during summer 2016 related to Greece. We recommend public health institutes to implement cgMLST-based real-time Salmonella enterica surveillance for early and accurate detection of future outbreaks and further development of cluster cut-offs.

Whole genome sequencing of Salmonella Chester reveals geographically distinct clusters, Norway, 2000 to 2016

Siira Lotta, Naseer Umaer, Alfsnes Kristian, Hermansen Nils Olav, Lange Heidi, Brandal Lin T. Whole genome sequencing of Salmonella Chester reveals geographically distinct clusters, Norway, 2000 to 2016. Euro Surveill. 2019;24(4):pii=1800186. https://doi.org/10.2807/1560-7917.ES.2019.24.4.1800186

https://www.eurosurveillance.org/content/10.2807/1560-7917.ES.2019.24.4.1800186#abstract_content

Stop kissing chicks, stop stroking that hedgehog and stop touching yourself: 11 sick with Salmonella linked to hedgehogs

Every time someone introduces a new pet at the kid’s school, I see a Salmonella factory (summer holidays are over, grade 5 started today for Sorenne).

This isn’t the first time the prickly pest or pet, depending on perspective, like possums, has been linked to Salmonella Typhimurium: From December 2011 to April 2013, 26 people were infected with Salmonella typhimurium. One person died and eight people were hospitalized in that outbreak, the C.D.C. reported.

According to the U.S. Centers for Disease Control, 11 people infected with the outbreak strain of Salmonella Typhimurium have been reported from eight states.

One person has been hospitalized and no deaths have been reported.

Epidemiologic and laboratory evidence indicate that contact with pet hedgehogs is the likely source of this outbreak.

In interviews, 10 (91%) of 11 ill people reported contact with a hedgehog.

Illnesses started on dates from October 22, 2018 to December 25, 2018. Ill people range in age from 2 to 28 years, with a median age of 12. Forty-five percent are female.

The outbreak strain making people sick was identified in samples collected from three hedgehogs in two ill patients’ homes in Minnesota.

Hedgehogs can carry Salmonella germs in their droppings while appearing healthy and clean.

These germs can easily spread to their bodies, habitats, toys, bedding, and anything in the area where they live. People become sick after they touch hedgehogs or anything in their habitats.

Wash your hands

Always wash hands thoroughly with soap and water right after touching, feeding, or caring for a hedgehog or cleaning its habitatAdults should supervise handwashing for young children.

Play safely

Don’t kiss or snuggle hedgehogs, because this can spread Salmonella germs to your face and mouth and make you sick.

Don’t let hedgehogs roam freely in areas where food is prepared or stored, such as kitchens.

Clean habitats, toys, and supplies outside the house when possible. Avoid cleaning these items in the kitchen or any other location where food is prepared, served, or stored.

529 now sick with Salmonella in Canada: Crisp & Delicious brand chicken breast nuggets recalled

Over a decade ago, when I went to Kansas State, me and Chapman and Phebus came up with a project to see how people cooked raw, frozen chicken thingies.

The American Meat Institute funded it.

Some of these chicken thingies are frozen raw, which means they have to be cooked in an oven and temperature verified with a tip-sensitive digital thermometer, and some of these thingies are pre-cooked, so can be thawed in a microwave.

Labelling has changed over the years, but it’s still necessary to know what you’re buying.

Some of the frozen raw products may appear to be pre-cooked or browned, but they should be handled and prepared with caution.

Through whole genome sequencing, health types in Canada had, by Nov. 2, 2018, identified 474 laboratory-confirmed cases of Salmonella linked to 14 national outbreaks involving raw chicken, including frozen raw breaded chicken products.

The Canadian Food Inspection Agency issued food recall warnings for ten products linked to some of these outbreak investigations.

Make that 11 products.

Sofina Foods Inc. is now recalling Crisp & Delicious brand Chicken Breast Nuggets from the marketplace due to possible Salmonella contamination.

As of January 25, 2019, there have been 529 laboratory-confirmed cases of Salmonella illness investigated as part of the illness outbreaks across the country: British Columbia (42), Alberta (81), Saskatchewan (18), Manitoba (25), Ontario (187), Quebec (111), New Brunswick (27), Nova Scotia (17), Prince Edward Island (5), Newfoundland and Labrador (12), Northwest Territories (1), Yukon (1), and Nunavut (2). There have been 90 individuals hospitalized as part of these outbreaks. Three individuals have died; however, Salmonella was not the cause of death for two of those individuals, and it was not determined whether Salmonella contributed to the cause of death for the third individual. Infections have occurred in Canadians of all ages and genders.

All active and future Salmonella outbreak investigations linked to raw chicken, including frozen raw breaded chicken products, and related food recall warnings will be listed in the next section of the public health notice to remind Canadians of the ongoing risk associated with these types of food products.

Active investigations

As of January 25, 2019, there is one active national Salmonella outbreak investigation linked to raw chicken including frozen raw breaded chicken products, coordinated by the Public Health Agency of Canada.

January 25, 2019 (NEW) – Salmonella Enteritidis

  • Currently, there are 54 cases of illness in ten provinces linked to this outbreak: British Columbia (4), Alberta (11), Saskatchewan (1), Manitoba (3), Ontario (20), Quebec (4), New Brunswick (2), Nova Scotia (5), Prince Edward Island (3) and Newfoundland and Labrador (1). None of the ill individuals have been hospitalized. No deaths have been reported. Frozen raw breaded chicken products have been identified as a source of this outbreak.

Product recall on January 25, 2019

  • Crisp & Delicious Chicken Breast Nuggets (1.6kg) with a best before date of July 19, 2019. UPC – 0 69299 11703 5. The product was distributed in British Columbia, Manitoba, Ontario, and Quebec, and may have been distributed in other provinces or territories

Self-reported and observed behavior of primary meal preparers and adolescents during preparation of frozen, uncooked, breaded chicken products
01.nov.09
British Food Journal, Vol 111, Issue 9, p 915-929
Sarah DeDonder, Casey J. Jacob, Brae V. Surgeoner, Benjamin Chapman, Randall Phebus, Douglas A. Powell
http://www.emeraldinsight.com/Insight/viewContentItem.do;jsessionid=6146E6AFABCC349C376B7E55A3866D4A?contentType=Article&contentId=1811820
Abstract:
Purpose – The purpose of the present study was to observe the preparation practices of both adult and young consumers using frozen, uncooked, breaded chicken products, which were previously involved in outbreaks linked to consumer mishandling. The study also sought to observe behaviors of adolescents as home food preparers. Finally, the study aimed to compare food handler behaviors with those prescribed on product labels.
Design/methodology/approach – The study sought, through video observation and self-report surveys, to determine if differences exist between consumers’ intent and actual behavior.
Findings – A survey study of consumer reactions to safe food-handling labels on raw meat and poultry products suggested that instructions for safe handling found on labels had only limited influence on consumer practices. The labels studied by these researchers were found on the packaging of chicken products examined in the current study alongside step-by-step cooking instructions. Observational techniques, as mentioned above, provide a different perception of consumer behaviors.
Originality/value – This paper finds areas that have not been studied in previous observational research and is an excellent addition to existing literature.

Raw is risky: Salmonella Dublin in raw milk cheese, France, 2015-16

Nontyphoidal Salmonella is a main cause of bacterial food-borne infection in Europe [1,2]. The majority of human infections is caused by a limited number of Salmonella serotypes among the 2,600 described to date [3,4]. Salmonella enterica serotype Dublin (S. Dublin) is particularly invasive in humans and more often leads to severe disease and higher mortality rates compared with other serotypes [47]. S. Dublin is host-adapted to bovines and is frequently isolated from cattle, with raw milk or raw-milk cheeses as a typical vehicle for food-borne outbreaks [8,9].

A picture taken on November 18, 2011 shows a Morbier cheese from France during the European bi-annual Eurogusto slow food festival in Tours, central France. Slow Food, whose symbol is a red snail, promotes food that is “good at a sensory level,” but also aims to educate people about traditional and wholesome means of production and defend biodiversity in the food supply. AFP PHOTO/ALAIN JOCARD / AFP PHOTO / ALAIN JOCARD

In 2012, a major S. Dublin outbreak occurred in France, with 103 cases linked to Saint-Nectaire (bovine raw-milk cheese) consumption [10,11]. In 2015, 34 S. Dublin cases were reported linked to the consumption of Reblochon (bovine raw-milk cheese) (data not shown; Santé publique France).

In France, the National Reference Center for Salmonella (NRC) and the French Agency for Food, Environmental and Occupational Health and Safety (ANSES) routinely collect and serotype human and non-human Salmonella isolates, respectively [1214], using the Kauffmann–White–Le Minor scheme [3]. The S. Dublin isolates collected are frequently susceptible to all antibiotics and show an indistinguishable pulsed-field gel electrophoresis (PFGE) pattern. To better distinguish S. Dublin isolates, multilocus variable-number tandem repeat analysis (MLVA) has recently been used for surveillance and outbreak investigations [11,15]. Moreover, whole genome sequencing (WGS) of Salmonella has been shown to discriminate between closely related isolates of S. Dublin [16,17].

On 18 January 2016, the French NRC reported to Santé publique France (SpFrance, the French national public health agency) an excess of S. Dublin infections across the country, with 37 S. Dublin isolates identified between mid-November 2015 and mid-January 2016, compared with 10 S. Dublin isolates during the same period in the two previous years. An outbreak investigation team with experts from SpFrance, NRC, ANSES and the French Directorate General for Food (DGAL) launched extensive epidemiological, microbiological and food investigations to confirm the outbreak, identify the vehicle of transmission and propose appropriate control measures.

Disentangling a complex nationwide salmonella Dublin outbreak associated with raw-milk cheese consumption, France, 2015 to 2016, 

Eurosurveillance

Aymeric Ung1,2,3Amrish Y. Baidjoe3,4,5Dieter Van Cauteren1Nizar Fawal5Laetitia Fabre5,Caroline Guerrisi6Kostas Danis1,2Anne Morand7Marie-Pierre Donguy7Etienne Lucas1,Louise Rossignol6Sophie Lefèvre5Marie-Léone Vignaud8Sabrina Cadel-Six8Renaud Lailler8,Nathalie Jourdan-Da Silva1,9Simon Le Hello5,9

 https://doi.org/10.2807/1560-7917.ES.2019.24.3.1700703

https://www.eurosurveillance.org/content/10.2807/1560-7917.ES.2019.24.3.1700703