Salmonella cases double in Denmark

Ben Hamilton of CPH Post reports there were twice as many salmonella outbreaks in Denmark in 2017 than in the previous year.

In total, there were 25 outbreaks, and 1,067 people became ill as a result.

The increase is partly blamed on improved ways of detecting outbreaks. ‘Whole genome sequencing’, for example, makes it easier to detect the same source of infection.

“We hope it can lead to a decline in salmonella cases in the long term,” noted Luise Müller, an epidemiologist at Statens Serum Institut.

“It should enable us to become better at deducing why some foods are more likely to make people sicker than others.”

Danish-produced pork was the biggest culprit, while there were no cases sourced to chicken.

Foodborne outbreaks in general are increasing. In 2017, there were 63, up from 49 in the previous year.

The biggest culprit is campylobacter, a bacterium that made 4,257 people ill in 2017.

5 confirmed sick from Salmonella at Wyoming fair

The Wyoming Department of Health has confirmed a Salmonella outbreak caused by a pig or pigs at the Johnson County Fair.

After a number of Johnson County Fair participants fell ill with stomach cramps and diarrhea, the Department of Health requested stool samples from five people and was able to confirm that all five were suffering from the same type of salmonella.

According to the department’s surveillance epidemiologist Tiffany Greenlee, when two or more people get the same illness from contact with the same animal or animal environment, the event is called a zoonotic outbreak. Greenlee said the pathology reports indicate that the bacteria was transferred from animal to person via pig feces.

“Salmonella lives in animal intestines and is passed through excrement,” Greenlee said. “At fair, people are around their animals extensively – washing and feeding and grooming, and it’s pretty easy to get animal poop on your hands. We believe people got it from pig poop.”

Salmonella infection reported in breast implant, linked to traveler’s diarrhea

Outbreak News Today reports that in a pretty rare case, researchers from the University of Nebraska Medical Center in Omaha describe a Salmonella serogroup C infection reported in a breast implant in a woman who recently traveled to Mexico and contracted traveler’s diarrhea.

The case report is published in the journal, JPRAS Open.

Five months after the breast augmentation, the 34-year-old woman traveled to Cancun, Mexico, While there, she developed abdominal pain and diarrhea that progressed to include fevers and chills. Her symptoms persisted until she returned to the United States, at which point her primary care physician evaluated her on the fourth day of her illness.

Her symptoms soon resolved without treatment. Fourteen days after symptom resolution, the patient developed right breast pain. She was treated with antibiotics however, three days later, she presented with a large abscess in the inferior pole of the right breast with worsening erythema and prominent fluctuance. That day, she was taken to the operating room where the abscess was incised and drained and the implant removed.

During surgery, 200 mL of grossly purulent material was drained. Cultures were obtained of the fluid that later grew Salmonella serogroup C. At that time, her antibiotics were changed to sulfamethoxazole-trimethoprim 800-160 mg BID given the culture sensitivities. Infectious disease was consulted, and it was recommended that she complete a total of 14 days of antibiotic therapy and four additional months pass before another implant be placed.

The authors of the case report say she had minimal risk factors for infection and every precaution was taken to reduce her risk in the perioperative period. Her historical account of having developed diarrhea and abdominal pain during her vacation at a high-risk destination is consistent with a diagnosis of traveler’s diarrhea and it is highly likely that her breast implant infection was attributable to her recent illness.

Minimizing the risk of Campylobacter and Salmonella illnesses associated with chicken liver

Good luck with that.

Most people undercook chicken liver because they follow food porn bullshit on cooking shows (yes, we did that research 15 years ago, see below

FSIS is issuing this guideline to promote a reduction in pathogens in raw chicken liver products and to promote thorough cooking of these products.

Similar to other raw poultry products, chicken liver can be contaminated with pathogens such as Campylobacter and Salmonella. Surface contamination can result from insanitary dressing procedures, as well as from the processing environment.

In addition to surface contamination, chicken liver can contain pathogens internally, even when chickens are dressed in a sanitary manner. Studies have demonstrated the presence of Campylobacter in the internal tissue of between 10% and 90% of tested chicken livers after the external surface was sanitized (Boukraa et al., 1991; Barot et al., 1983; Baumgartner et al., 1995; Firlieyanti et al., 2016; Whyte et al., 2006). Additionally, researchers have detected Campylobacter and Salmonella in the liver of chickens previously free of these pathogens after experimental oral inoculation (Chaloner et al., 2014; Knudsen et al., 2006; Sanyal et al., 1984; Borsoi et al., 2009; Gast et al., 2013; He et al., 2010). Pathogens are thought to spread from the intestine to the internal liver tissue via the biliary, lymphatic, or vascular systems, although the exact route is unclear.

Some recipes for chicken liver dishes, such as pâté, instruct the preparer to only partially cook the liver (e.g., by searing). Partial cooking may kill pathogens on the external surface, but will likely not kill all pathogens in the internal tissue. Any internal pathogens that survive in products made from inadequately cooked chicken liver could make consumers sick. Inadequate cooking was a contributing factor in many of the reported illness outbreaks associated with chicken liver.

The main message for food preparers at retail food outlets and foodservice entities and at home is that chicken liver dishes, like all poultry products, should be consumed only after being cooked throughout to a safe minimum internal temperature of 165 °F (73.9 °C) as measured with a food thermometer (Food Code,3-401.11).

That’s a little clearer than piping fucking hot, UK idiots.

For food safety reasons, this should be done regardless of preferences. In addition, with respect to storage, FSIS recommends using chicken liver within one to two days if stored in a refrigerator set at 40 °F or below, or within three to four months if frozen at 0 °F or below.

 Mathiasen, L.A., Chapman, B.J., Lacroix, B.J. and Powell, D.A. 2004. 

Spot the mistake: Television cooking shows as a source of food safety information, Food Protection Trends 24(5): 328-334.

Consumers receive information on food preparation from a variety of sources. Numerous studies conducted over the past six years demonstrate that television is one of the primary sources for North Americans. This research reports on an examination and categorization of messages that television food and cooking programs provide to viewers about preparing food safely. During June 2002 and 2003, television food and cooking programs were recorded and reviewed, using a defined list of food safety practices based on criteria established by Food Safety Network researchers. Most surveyed programs were shown on Food Network Canada, a specialty cable channel. On average, 30 percent of the programs viewed were produced in Canada, with the remainder produced in the United States or United Kingdom. Sixty hours of content analysis revealed that the programs contained a total of 916 poor food-handling incidents. When negative food handling behaviors were compared to positive food handling behaviors, it was found that for each positive food handling behavior observed, 13 negative behaviors were observed. Common food safety errors included a lack of hand washing, cross-contamination and time-temperature violations. While television food and cooking programs are an entertainment source, there is an opportunity to improve their content so as to promote safe food handling.

From the duh files: Mice are full of Salmonella

Salmonella remains one of the most prevalent zoonoses worldwide. Although salmonellosis is commonly associated with the consumption of contaminated food, it has been estimated that up to 11% of Salmonella infections overall are acquired from direct or indirect contact with animals, including reptiles.

In 2016, an outbreak of Salmonella Enteritidis involving multiple cases, especially children, associated with reptile contact and contaminated feeder mice was reported in the United Kingdom. The aim of this study was to investigate Salmonella external and internal contamination of stored commercial frozen feeder mice used to feed reptiles and obtained from the same supplier involved in the outbreak. In this study a total of 295 mice were tested (60 pinkies, 60 fuzzies, 60 small, 60 large, and 55 extra large). In this study, both external (integument) and internal (selected organs) contamination were evaluated. Salmonella Enteritidis PT8 and PT13 were isolated from 28.8% (n = 17) of the 59 batches tested, with the exception of the large mice category. Positive mice were mostly contaminated externally (92.3% vs. 26.9% for carcass wash and viscera, respectively). All isolates were sensitive to all 16 antimicrobials tested. The high level of external contamination of the rodent carcasses might have played a role in the human outbreak in 2016. Reptile owner management of the rodent carcasses at home could be an important source of salmonellosis outbreaks.

Collaboration among public health officials, pet industry, veterinarians, and reptile owners is needed to help prevent the risk of salmonellosis associated with animal-based food intended for reptiles.

Commercial frozen mice used by owners to feed reptiles are highly externally contaminated with salmonella enteritidis PT8, 1 September 2018

Vector-Borne and Zoonotic Diseases vol. 18 no. 9

Clara Marin, Francesca Martelli, Andre Rabie, and Robert Davies


More than 1,000 Koreans sickened by Salmonella in cakes

Lee Sung-Eun of the Korea JoongAng Daily reported last month that over 1,000 people, mostly school children, got sick across the nation after eating a chocolate cake distributed by a Pulmuone affiliate.

The Ministry of Food and Drug Safety said Salmonella, a common type of food-poisoning bacteria, was detected in the cake. 

A total of 1,156 people who ate the dessert in 29 cafeterias across the nation, mostly in schools, reported symptoms of food poisoning.

Pulmuone said it recalled the chocolate cake and halted all distribution and sales of the product. 

The product, Chocolate Blossom Cake, was made by the W1FNB food company in Goyang, Gyeonggi, and distributed by Pulmuone Foodmerce, which has its headquarters in Yongin, Gyeonggi. 

69 sick from Salmonella linked to tomatoes at Kansas church dinner

Marcus Clem Atchinson of News Press Now reported a month ago that contaminated tomatoes were responsible for nearly 70 confirmed cases of gastrointestinal illness that caused several hospitalizations last month affecting attendees of a church dinner in Highland, Kansas.

Theresa Freed, deputy secretary of public affairs for the Kansas Department of Health and Environment, said investigators tested each dinner item served as part of an Indian taco feast on Aug. 7 at the First United Methodist Presbyterian Church in Highland after the salmonella outbreak became known. They have now ruled out every food item except tomatoes, Freed said.

“Testing of food that was served at the dinner has been completed and all tested negative for salmonella except for a sample of tomatoes that tested positive for the same strain of Salmonella Newport,” Freed said, referencing one of the common strains of the pathogen.

No follow up to date.

57 sick: Arizona meat firm recalls almost 7 million pounds of raw beef linked to Salmonella outbreak

JBS Tolleson, Inc., a Tolleson, Ariz. establishment, is recalling approximately 6,937,195 pounds of various raw, non-intact beef products that may be contaminated with Salmonella Newport, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced Oct. 4, 2018.

The raw, non-intact beef items, including ground beef, were packaged on various dates from July 26, 2018 to Sept. 7, 2018. The following products are subject to recall: [Products List (PDF) (or XLSX) | Product Labels (PDF only)]

The products subject to recall bear establishment number “EST. 267” inside the USDA mark of inspection. These items were shipped to retail locations and institutions nationwide.

On September 5, 2018, FSIS was notified of an investigation of Salmonella Newport illnesses with reported consumption of several different FSIS-regulated products by case-patients. The first store receipt potentially linking the purchase of FSIS-regulated product to a case-patient was received on September 19, 2018; FSIS was then able to begin traceback of ground beef products. To date, eight case-patients have provided receipts or shopper card numbers, which have enabled product traceback investigations.  FSIS, the Centers for Disease Control and Prevention (CDC), and state public health and agriculture partners have now determined that raw ground beef was the probable source of the reported illnesses. Traceback has identified JBS as the common supplier of the ground beef products. The epidemiological investigation has identified 57 case-patients from 16 states with illness onset dates ranging from August 5 to September 6, 2018. FSIS will continue to work with public health partners and will provide updated information should it become available.

Australia still has an egg problem: 23 sick but Salmonella egg farm says ‘not my fault bro’

This story is a month old, but I thought I’d wait and see if there was any follow-up communication with the mere egg-consuming mortals of the public.

There was none.

On Sept. 8, 2018, the New South Wales Food Authority issued a statement saying it was advising that ‘Eggz on the Run’ is undertaking a voluntary recall of Glendenning Farms eggs as part of an investigation into human illness.

A cluster of human cases of Salmonella Enteritidis, have been detected in the Sydney area. To date there have been 23 confirmed cases.

Eggz On the Run lawyer Raed Rahal the Sunday Telegraph the family which ran the company was “not even certain that the outbreak is in the eggs

“The strain is from overseas.

“There was only a certain batch that was supposed to be removed but the company has voluntarily decided to remove all batches of eggs.”

He said the family was “shell-shocked by the news as it is their livelihood”.

“They would certainly not do anything to risk anyone’s safety,” Mr Rahal said.

Customers who purchased the eggs can return the product for a full cash refund.

The egg farmer linked to the latest Salmonella poisoning outbreak has said “it’s not my fault bro” and blamed foreign birds flying in and defecating on his poultry sheds.

In an epidemiologically outrageous claim following the 23 illnesses, the Glendenning Farms worker at Cobbitty in southwestern Sydney has denied any blame.

The farmer, who has been producing eggs for 20 years, told The Sunday Telegraph the salmonella outbreak came from “something to do with the birds.

“Some birds have been flying in from overseas, landed on the shed and chucked a s**t,” he said.

“Even the Food Authority said it wasn’t my fault,” the man said from the farm run by EggzOn the Run.

Back to you, defenders of public health.

A table of Australian egg-related outbreaks is available at

101 sick from Salmonella linked to Hy-Vee spring pasta salad

The U.S. Centers for Disease Control, public health and regulatory officials in several states, and the U.S. Food and Drug Administration investigated a multistate outbreak of Salmonella infections linked to Spring Pasta Salad purchased at Hy-Vee grocery stores. This outbreak appears to be over.

On July 17, 2018, Hy-Vee, Inc. recalled its Spring Pasta Salad because it might have been contaminated with Salmonella. Any recalled Spring Pasta Salad would now be expired.