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.”
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.)
Increasingly, routine surveillance and monitoring of foodborne pathogens using whole-genome sequencing is creating opportunities to study foodborne illness epidemiology beyond routine outbreak investigations and case–control studies.
Using a global phylogeny of Salmonella entericaserotype Typhimurium, we found that major livestock sources of the pathogen in the United States can be predicted through whole-genome sequencing data. Relatively steady rates of sequence divergence in livestock lineages enabled the inference of their recent origins. Elevated accumulation of lineage-specific pseudogenes after divergence from generalist populations and possible metabolic acclimation in a representative swine isolate indicates possible emergence of host adaptation.
We developed and retrospectively applied a machine learning Random Forest classifier for genomic source prediction of Salmonella Typhimurium that correctly attributed 7 of 8 major zoonotic outbreaks in the United States during 1998–2013. We further identified 50 key genetic features that were sufficient for robust livestock source prediction.
Zoonotic source attribution of Salmonella Enterica serotype typhimurium using genomic surveillance data, United States
Emerging Infectious Diseases vol. 25 no. 1
Shaokang Zhang, Shaoting Li, Weidong Gu, Henk den Bakker, Dave Boxrud, Angie Taylor, Chandler Roe, Elizabeth Driebe, David M. Engelthaler, Marc Allard, Eric Brown, Patrick McDermott, Shaohua Zhao, Beau B. Bruce, Eija Trees, Patricia I. Fields, and Xiangyu Deng
The agribusiness program Goldberg developed in 1955 continues to bring business leaders and policy makers from around the world together each year. Throughout his tenure, Ray has written over 100 articles and 24 books on the business of agriculture, including his very latest, Food Citizenship: Food System Advocates in an Era of Distrust.
He was interviewed by podcast host, Brian Kenny: Did you coin the term agribusiness?
Ray Goldberg: I did, together with John Davis. He was the Assistant Secretary of Agriculture under Eisenhower, and he became the first head of the (HBS) Agribusiness Program.
Brian Kenny: The case cites examples of foodborne illness outbreaks in the US. We’re coming on the heels of the recent romaine lettuce issue in the US, which has now occurred, I think, twice in the last few months.
Ray Goldberg: I can describe the romaine lettuce [event], because I talked to the produce manager this morning, and he tells me the cost to the industry was $100 million dollars.
The problem is that romaine lettuce itself, when cold temperatures occur, begins to blister, which make it more susceptible to listeria. When they tried to find the location of that listeria, it came from a dairy herd about 2,000 feet away from where that lettuce was grown. We have a rule that 1,200 feet is far enough, but they actually found listeria a mile away from where that lettuce was concerned, so he feels very strongly that they have to change the rules.
(They seem to be confusing Listeria with E.coli O157 in Romaine, but that’s Haaaaaaaaarvard.)
Brian Kenny: Which gets to another issue that the case raises, which is has the industry done well enough trying to regulate itself? What are some of the things the industry has tried to do?
Ray Goldberg: Under Danny Wegman’s leadership—he was the person in charge of food safety of the Food Marketing Institute that really looked at the whole industry—he got several members of the industry to sit down and create new rules with the FDA, the EPA, the USDA, and CDC, all of them saying we have to have better rules. Produce, as you know in the case, is the most valuable part of a supermarket but also the most susceptible to problems.
Brian Kenny: This gets a little bit to the topic of your book, Food System Advocates in an Era of Distrust. [What[ are the big ideas coming out of your book?
Ray Goldberg: The big ideas are two-fold, that the kind of men and women in the industry have changed from commodity handlers and bargaining as to how cheap they can buy something, or how expensive they can make something, to finally realizing that they have to be trusted. And because they have to be trusted, they have to start working together to create that trust. In addition to that, they realize that the private, public and not-for-profit sectors really need to work together. That’s why I tried to write a book to give people an inkling of the kind of men and women in this industry who really are the change-makers, who are changing it to a consumer-oriented, health-oriented, environmentally-oriented, economic development-oriented industry.
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
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.
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.
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.”
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.
The recalled product was sold in 5-pound plastic containers labeled “Woody’s Pet Food Deli Raw Free Range Turkey” and can be identified by the white date sticker on the cover of the pet food container, the state health and agriculture departments said in a statement Monday.
The product was sold at Woody’s Pet Food Deli locations in Minneapolis, St. Paul and Woodbury. The lots recalled have these use-by dates:
– Jan. 10, 2020
– Jan. 12, 2020
– Jan. 15, 2020
No other lots of Woody’s Pet Food Deli products are affected by the recall, the agencies said.
Consumers with the recalled product at home are being told to throw it out or return it to a Woody’s Pet Food Deli for a full refund and not feed the contaminated product to pets, state officials said.
Consumers with questions can contact the Woody’s Pet Food Deli stores directly or email the company at firstname.lastname@example.org .
Sampling began after the state health department identified a human case of salmonella linked to the pet food as part of the agency’s ongoing, multistate investigation of salmonella infections coordinated by the federal Centers for Disease Control and Prevention.
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