A new foodborne illness outbreak taking place in multiple states is, according to Food Safety Magazine, being investigated by federal officials, with turkey products identified as the likely source.
The U.S. Department of Agriculture’s Food Safety and Inspection Service indicated the cause of the outbreak in its investigation table as “Salmonella Hadar, turkey suspect.”
A U.S. Centers for Disease Control and Prevention (CDC) spokeswoman confirmed that the CDC is investigating the outbreak. As of March 15, there have been 22 patients reported across nine states.
Turkey has been the source of food poisoning outbreaks in the United States in both 2018 and 2019 investigations, involving Salmonella Reading and Salmonella Schwarzengrund, respectively. According to the CDC, the 2019 Salmonella outbreak sickened at least seven people in three states.
The 2018 outbreak involved at least 358 people in the United States who became sick, across 42 states. One death was confirmed, and the illnesses were linked to raw human and pet foods from many sources, including Jennie-O turkey, which recalled some of its products. At the same time in 2018, Canadian officials investigated an outbreak of Salmonella Reading linked to poultry products. Testing showed the same strain on both side of the U.S./Canada border.
The Norwegian Institute of Public Health has, according to Outbreak News Today, in collaboration with the Norwegian Veterinary Institute, detected Salmonella enteritidis with the outbreak profile in a batch of beef imported from Germany.
The imported batch of beef is used for, among other things, chop dough. This product has been withdrawn from the market. Some of the imported batch of beef has also been sold to other companies and the Norwegian Food Safety Authority is still working to trace this.
This agrees well with the information we have from the cases that have so far been interviewed, where several state that they have tasted raw chop dough, says doctor Hilde Marie Lund.
I would also like to remind you of the importance of frying chop dough and minced meat as an important preventive piece of advice, adds doctor Hilde Marie Lund.
Of the total of 22 cases, 19 have so far been detected in the Salmonella enteritidis outbreak strain. For 3 of the cases, we are awaiting a final confirmation, but preliminary analyzes indicate that these belong to the outbreak. In addition, we are awaiting analysis of one case.
In a new study published in the journal npj Microgravity, scientists and astronauts conducted experiments with human cells and pathogens to see how the two would change and interface differently in a low-gravity environment. The researchers used the microbial species salmonella typhimurium to infect human cells in controlled experiments on Earth and on the International Space Station.
Chia-Yi Hou of Changing America writes the researchers found that there were changes in RNA and protein expression in the human cells in a microgravity environment. They also found that salmonella was able to cause the human cells to upregulate — increase the rate or level of — expression of compounds that would help fight an infection in both cells that were inflight and on the ground.
Inflight cells upregulated genes that were associated with inflammation, one of the human body’s mechanisms for fighting pathogens. Other genes that are related to virulence or stress regulators were also upregulated in the cells in space compared to the cells on the ground.
Outbreak News Today reports the Norwegian Institute of Public Health (NIPH) is reporting a Salmonella outbreak which is geographically spread over large parts of country.
Twenty cases have been reported–12 confirmed and 8 suspected cases. The same genetic profile have been detected in all 12 confirmed cases. Preliminary analyzes of samples from the 8 suspected cases indicate that these also carry the outbreak strain.
Those affected are aged from 11 to 91 years, median age is 59 years. 60% are women.
“The infected live in many different counties. Therefore, we believe that they are infected through a food that is widely distributed”, says doctor Hilde Marie Lund at the department of infection control and emergency preparedness.
“Investigation work can be complicated and time consuming, and in many cases it will not be possible to find the source of the infection or to clarify whether it is a common source. It is too early to say whether this is a limited outbreak or whether it will increase in scope. We follow the situation closely”, says doctor Hilde Marie Lund.
Some time about 2009, I was walking the dogs on a Sunday morning on the Kansas State University campus with a Canadian graduate student who was getting her MS degree at K-State, and we ran into University president, Jon Wefald.
We exchanged pleasantries, he was enamored by the dogs, and soon the conversation turned a pet food recall that had sickened dozens of humans with some bad bug.
Jon asked me, how are people getting sick from pet food and I explained the sometimes lack of process validation in pet food, the wonderful world of cross-contamination, of and that sometimes people ate pet food directly.
Jon was aghast.
I was, meh.
So that’ why these pet food recalls s are important, because the product can all to easily sicken humans along with their pets.
The Public Health Agency of Canada (PHAC) is collaborating with provincial public health partners, the Canadian Food Inspection Agency (CFIA) and Health Canada to investigate an outbreak of Salmonella infections involving Newfoundland and Labrador, and Nova Scotia. The outbreak appears to be ongoing, as recent illnesses continue to be reported to PHAC.
Based on theinvestigation findings to date, exposure to eggs has beenidentified as a likely source of the outbreak. Many of the individuals who became sick reported consuming, preparing, cooking and baking at home with eggs. Some individuals reported exposure to eggs at an institution (including nursing homes and hospitals) where they resided or worked before becoming ill.
Eggs can sometimes be contaminated with Salmonella bacteria on the shell and inside the egg. The bacteria are most often transmitted to people when they improperly handle, eat or cook contaminated foods.
Illnesses can be prevented if proper safe food handing and cooking practices are followed. PHAC is not advising consumers to avoid eating properly cooked eggs, but this outbreak serves as a reminder that Canadians should always handle raw eggs carefully and cook eggs and egg-based foods to an internal temperature of at least 74 C (165 F) to ensure they are safe to eat.
PHAC is issuing this public health notice to inform Canadians of the investigation findings to date and to share important safe food handling practices to help prevent further Salmonella infections.
As the outbreak investigation is ongoing, it is possible that additional sources could be identified, and food recall warnings related to this outbreak may be issued. This public health notice will be updated as the investigation evolves.
As of February 18, 2021, there have been 57 laboratory-confirmed cases of Salmonella Enteritidis illness investigated in the following provinces: Newfoundland and Labrador (25), and Nova Scotia (32). Individuals became sick between late October 2020 and late January 2021. Nineteen individuals have been hospitalized. No deaths have been reported. Individuals who became ill are between 2 and 98 years of age. The majority of cases (68%) are female.
Between October and December 2020, CFIA issued food recall warnings for a variety of eggs distributed in Cape Breton, Nova Scotia, and Newfoundland and Labrador. The recalled eggs are now past their shelf-life and are no longer available for purchase. Some individuals who became sick in this outbreak reported exposure to recalled eggs; however, there are a number of recent ill individuals that do not.
It is possible that more recent illnesses may be reported in the outbreak because there is a period of time between when a person becomes ill and when the illness is reported to public health officials. For this outbreak, the illness reporting period is between three and six weeks.
Most people who become ill from a Salmonella infection will recover fully after a few days. It is possible for some people to be infected with the bacteria and to not get sick or show any symptoms, but to still be able to spread the infection to others.
Raw or undercooked eggs and egg-based foods carrying Salmonella may look, smell and taste normal, so it’s important to always follow safe food-handling tips if you are buying, cleaning, chilling, cooking and storing any type of eggs or egg-based foods. If contaminated, the Salmonella may be found on the shell itself or may be inside the egg. The following food preparation tips may help reduce your risk of getting sick, but they may not fully eliminate the risk of illness.
Do not eat raw or undercooked eggs. Cook eggs until both the yolk and white are firm.
When purchasing eggs, choose only refrigerated eggs with clean, uncracked shells.
Always wash your hands before and after you touch raw eggs. Wash with soap and warm water for at least 20 seconds. Use an alcohol-based hand rub if soap and water are not available.
Eggs (whether raw or cooked) should not be kept at room temperature for more than two hours. Eggs that have been at room temperature for more than two hours should be thrown out.
Use pasteurized egg products instead of raw eggs when preparing foods that aren’t heated (such as icing, eggnog or Caesar salad dressing).
Do not taste raw dough, batter or any other product containing raw eggs. Eating even a small amount could make you sick.
Microwave cooking of raw eggs is not recommended because of the possibility of uneven heating.
Sanitize countertops, cutting boards and utensils before and after preparing eggs or egg-based foods. Use a kitchen sanitizer (following the directions on the container) or a bleach solution (5 mL household bleach to 750 mL of water), and rinse with water.
Do not re-use plates, cutting boards or utensils that have come in contact with raw eggs unless they have been thoroughly washed, rinsed and sanitized.
Use paper towels to wipe kitchen surfaces, or change dishcloths daily to avoid the risk of cross-contamination and the spread of bacteria. Avoid using sponges as they are harder to keep bacteria-free.
Do not prepare food for other people if you think you are sick with a Salmonella infection or suffering from any other contagious illness causing diarrhea.
Symptoms of a Salmonella infection, called salmonellosis, typically start 6 to 72 hours after exposure to Salmonella bacteria from an infected animal or contaminated product. Symptoms include:
Thesesymptoms usually last for 4 to 7 days. In healthy people, salmonellosis often clears up without treatment, but sometimes antibiotics may be required. In some cases, severe illness may occur and hospitalization may be required.People who are infected with Salmonella bacteria can be infectious from several days to several weeks. People who experience symptoms, or who have underlying medical conditions, should contact their health care provider if they suspect they have a Salmonella infection.
The Public Health Agency of Canada leads the human health investigation into an outbreak and is in regular contact with its federal, provincial and territorial partners to monitor the situation and to collaborate on steps to address an outbreak.
Health Canada provides food-related health risk assessments to determine whether the presence of a certain substance or microorganism poses a health risk to consumers.
The Canadian Food Inspection Agency conducts food safety investigations into the possible food source of an outbreak.
Lisa Fickenscher of the New York Post writes that an apparent salmonella outbreak at a resort in Jamaica in Dec. has ruined vacations for potentially dozens of holiday travelers — and now some sickened guests are considering legal action, The Post has learned.
“It was a nightmare,” Chantel Ele of Lincoln, Nebraska, told The Post of her experience at the Grand Palladium Resort and Spa, which was echoed by other people online. “I don’t know how many people go on an all-inclusive vacation and lose weight.”
Ele and her husband, Justin, secured their room at the 537-room beachside resort, which boasts 11 restaurants, 17 bars and “one of the largest swimming pools in the Caribbean,” in February before the pandemic hit.
But the island getaway dissolved into severe stomach and body cramps and diarrhea within two days of their arrival on Dec. 13 — tethering them to a bathroom at all times, Justin told The Post.
Aaron Sutton and his fiancé Cheyenne also had trouble in paradise. The couple, who live in Pittsburgh, squeezed in about 48 hours of fun before they were both felled by unrelenting diarrhea and vomiting on Dec. 14, they said. They booked their $4,000 honeymoon trip to the Palladium resort last year after getting engaged in Jamaica, and held on to the reservation despite being forced to postpone their wedding.
“My fiancé was so weak and feverish, she could barely stand up,” Sutton told The Post.
Iwaspoisoned.com, a platform that tracks food-borne illnesses, has tallied the number of guests who have allegedly become ill at the resort in December at close to 100, said the site’s founder Patrick Quade, who based the tally on reports to websites like TripAdvisor, Orbitz, Booking.com and the resort’s Facebook page.
This recall was triggered by the company. The Canadian Food Inspection Agency (CFIA) is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.
The CFIA is verifying that industry is removing the recalled products from the marketplace.
Brand Product Size UPC Codes
Fresh Attitude Baby Spinach 312 g 8 88048 00028 8 Best Before 2020 DE 04
Fresh Attitude Baby
There have been no reported illnesses associated with the consumption of these products.
This is over two months old, but should get it out there, because onions are an infrequent source of foodborne illness, despite being grown in the ground.
The U.S. Centers for Disease Control reported that onions supplied by Thomson International, Inc., or any foods made with recalled onions, should not be eaten.
As of August 31, 2020, a total of 1,012 people infected with the outbreak strain of Salmonella Newport have beenreported from 47 states. A list of the states and the number of cases in each can be found on the Map of Reported Cases page.
Illnesses started on dates ranging from June 19, 2020, to August 11, 2020. Ill people range in age from less than 1 to 102 years, with a median age of 40. Fifty-seven percent of ill people are female. Of 581 ill people with information available, 136 hospitalizations have been reported. No deaths have been reported.
Whole genome sequencing analysis of 732 bacterial isolates from ill people did not predict any antibiotic resistance in 730 isolates; one isolate had predicted resistance to ampicillin, and one isolate had predicted resistance to tetracycline. Standard antibiotic susceptibility testing of seven clinical isolates by CDC’s National Antimicrobial Resistance Monitoring System (NARMS) laboratory showed no resistance. This resistance does not affect the choice of antibiotic used to treat most people.
Whole genome sequencing analysis shows that an outbreak of Salmonella Newport infections in Canada is related genetically to this outbreak in the United States. This means that people in both of these outbreaks are likely to share a common source of infection.
Recalled onion types include red, white, yellow, and sweet yellow varieties.
Foods made with recalled onions, such as cheese dips and spreads, salsas, and chicken salads, have also been recalled. These foods were sold at multiple grocery store chains. View the list of recalled onions and foods
Check your home for onions and other foods recalled by Thomson International, Inc. and several other companies, including Food Lion, Giant Eagle, Kroger, Publix, Ralph’s, Trader Joe’s, and Walmart.
If you can’t tell where your onions are from, don’t eat them or any food made with them. Throw them away.
If you used recalled onions to make any other food, don’t eat the food. Throw it away, even if some of it was eaten and no one got sick.
Wash and sanitize any surfaces that may have come in contact with onions or their packaging, such as countertops, storage bins, refrigerator drawers, knives, and cutting boards.
When you order food from a restaurant or shop for food, check to make sure they are not serving or selling any recalled onions, foods prepared with recalled onions, or any recalled foods such as salads, sandwiches, tacos, salsas, and dips.
If they don’t know where their onions are from, don’t buy the product or order the food.
A total of 1,012 people infected with the outbreak strain of Salmonella Newport have been reported from 47 states.
136 hospitalizations have been reported. No deaths have been reported.
Epidemiologic and traceback information showed that red onions are a likely source of this outbreak. Due to the way onions are grown and harvested, other onion types, such as white, yellow, or sweet yellow, are also likely to be contaminated.
On August 19, 2020, Hello Fresh recalledexternal icon onions received by customers from May 8 through July 31, 2020.