High School E. Coli Outbreak

December 22, 2023

A food illness outbreak of E. Coli occurred at an Illinois high school in September 2023 in which 16 students were sickened and 2 hospitalized. The county health department concluded that a food handler was responsible for the outbreak.

A food handler who worked at both the cold sandwich station, providing garnishes — lettuce and cheese — to the sandwiches, and at the cookie station was confirmed to have been intermittently shedding STEC, Shiga toxin 2,” according to the health department report.

STEC can be shed for up to 62 days, it is likely that the food handler was previously mildly ill and did not associate that illness with food illness outbreak.

The health department report states: “In this illness outbreak, the likeliest scenario is that the infected food handler failed to wash their hands correctly, or thoroughly enough, or frequently enough, which resulted in contamination of either surfaces (trays, utensils, food packaging, etc.) or food items at the cold sub sandwich station and cookie station. . .  Without a further cooking step after contamination, the pathogen remained viable, resulting in illness following consumption. STEC can be present for up to 16 months on surfaces without proper sanitization.”

Symptoms of E. coli infections vary but often include severe stomach cramps and diarrhea, often bloody. A fever may be present. Most patients recover within five to seven days, although others can develop severe or life-threatening symptoms and complications, including kidney failure. Most at risk are the very young, very old, or immune compromised.

The health department report also stated: “In this illness outbreak, the likeliest scenario is that the infected food handler failed to wash their hands correctly, or thoroughly enough, or frequently enough, which resulted in contamination of either surfaces (trays, utensils, food packaging, etc.) or food items at the cold sub sandwich station and cookie station. . .  Without a further cooking step after contamination, the pathogen remained viable.”

Source: Retrieved March 31, 2024 from https://www.foodsafetynews.com/

Click the ‘Register’ button to the left to register for the Food Safety for Food Handlers course.

Listeria Outbreak in Gorgonzola Cheese

December 29, 2023

Two brands of gorgonzola truffle cheese are being recalled in Canada by the CFIA after testing because of contamination with Listeria monocytogenes. Consumers are urged to check their kitchens for the recalled cheese and throw it out if they have it on hand.

Food contaminated with Listeria monocytogenes may not look or smell spoiled but can still cause severe and sometimes life-threatening infections. 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.

Source: Retrieved Dec 30, 2023 from https://www.foodsafetynews.com/

Click the ‘Register’ button to the left to register for the Food Safety for Food Handlers course.

Cantaloupe Salmonella Outbreak

November 30, 2023

A deadly international Salmonella outbreak involving contaminated Mexican cantaloupe is occuring in the United States and Canada. A November 24, 2023 update for Canada confirmed 63 patients with 17 of them hospitalized and one fatality. In the United States, 34 states have experienced outbreaks with 117 confirmed patients as of Nov. 30, 2023, including 61 hospitalizations and two fatalities.

This has resulted in the recall of whole and pre-cut Mexican cantaloupe products. The pre-cut products were created using contaminated whole cantaloupe, in which pathogens on the outer shell can easily contaminate pre-cut pieces during cutting. Consumers are advised to contact local regulatory agencies to determine if recently purchased cantaloupe products have been recalled, or to dispose of cantaloupe they are unsure of or which is of uncertain origin.

Source: Retrieved Dec 04, 2023 from https://www.foodsafetynews.com/

Click the ‘Register’ button to the left to register for the Food Safety for Food Handlers course.

Food Handlers and Norovirus

October 29, 2023

Two gastroenteritis outbreaks occurred a week apart in the same facility in Lleida, Spain, in 2018. The most frequent symptoms were abdominal pain, vomiting, and nausea. The first outbreak was associated with salad consumption and the second with a cheese omelet. Both outbreaks were traced to norovirus and poor personal hygiene.

In the inspection after the second outbreak, sinks in the toilets and handwashing points in the kitchen had not been equipped with soap dispensers and paper towels. Not following guidelines for disinfectant to be used to clean surfaces was also observed, and a company was asked to come in and disinfect the kitchen and toilets.

To avoid successive outbreaks in the same facility, food handlers with symptoms of gastroenteritis should not go to work for up to 48 hours after resolution of symptoms, said researchers. The adequate availability of mechanisms for correct handwashing and the correct cleaning of surfaces is also critical to preventing outbreaks.

Common symptoms of norovirus infection may be confused with the common flu, and include vomiting, diarrhea, and stomach cramping. Less common symptoms can include low-grade fever or chills, headache, and muscle aches. Symptoms usually begin 1 or 2 days after ingesting the virus, but may appear as early as 12 hours after exposure. Norovirus is very contagious and spreads very easily and quickly in different ways. There isn’t an effective treatment for norovirus, but symptoms usually disappear within 3 days.

Source: Adapted from https://www.foodsafetynews.com/

Click the ‘Register’ button to the left to register for the Food Safety for Food Handlers course.

Calgary Day Care Food Emergency

As of September 12, 2023, at least 264 people in Calgary Alberta Canada were infected with E. Coli bacteria related to a centralized child daycare center kitchen. Of 37 persons hospitalized, 25 remain in hospital, with 22 being confirmed as suffering from a type of kidney failure known at HES or Hemolytic Uremic Syndrome.

A total of eleven daycare centers were temporarily closed, reopening after staff were tested for E. Coli. On September 5, 2023, Alberta government public health inspectors closed a kitchen which had been providing service to the affected daycare centers. The kitchen had tested positive for a number of food safety violations and was infested with cockroaches. The cost to the daycare centers in both dollars and loss of reputation is high.

E. Coli is most commonly caused when water or food such as meat or vegetables is contaminated with human or animal feces. While varying between people, symptoms of E. coli usually include severe stomach cramps and diarrhea, often bloody. A fever may be present. While most patients recover in less than a week, 5-10% of victims develop hemolytic uremic syndrome (HUS). HUS is a potentially life-threatening kidney failure complication which involves fever, abdominal pain, pallor and exhaustion, decreased urination, and may include bruises or bleeding.  HUS is most common in children or the elderly with compromised immune systems.

The  most effective methods of preventing E. Coli infections is a staff training and a tight adherence to good food safety practices.

Source: https://www.foodsafetynews.com/

Click the ‘Register’ button to the left to register for the Food Safety for Food Handlers course.

Listeria Contamination

On September 15, 2023, the Canadian company Springwater Packers was forced to recall its product ‘mild pepperonstix’ after contamination with ‘listeria’. The product was distributed in the Province of Ontario and displays this information on a sticker:

• Company – Springwater Packers (Ontario)
• Packaged in 454 grams size
• No UPC number is displayed on the package
• Packed on date – 21-06-23

Customers should not consume this recalled product.

Listeria contaminated food may appear normal but can still cause serious or life-threatening infections, which can include nausea, vomiting, fever, muscle aches and neck stiffness, and severe headaches.  Laboratory testing is required to positively identify Listeria infections, which can be confused with other foodborne illnesses. Perhaps who have eaten a potentially contaminated product should be monitored closely for symptoms of listeriosis which can take up to 70 days to develop. Those most at risk are young children, the elderly, persons which compromised immune systems, and pregnant women.

Source: https://www.foodsafetynews.com/

Click the ‘Register’ button to the left to register for the Food Safety for Food Handlers course.

Vibrio Vulnificus Bacteria

In a food safety nightmare scenario, a 40-year-old San Jose, California woman had all four limbs amputated in a last-ditch effort to survive after eating fish contaminated with ‘vibrio vulnificus’ bacteria. The woman had purchased a Tilapia fish in a supermarket and cooked it herself at home.

Vibrio vulnificus is a waterborne bacteria that includes some types of pathogens that cause cholera, stomach ailments, and sepsis.  Sepsis is a serious condition in which the body responds improperly to an infection, causing the infection-fighting processes turn against the body and the organs to work poorly. Sepsis may progress to septic shock. Vibrio vulnificus is usually found in warm, shallow, coastal salt water in temperate climates throughout most of the world, including the Gulf of Mexico and along the east and west coast of the United States. In Canada this disease is very rare, and mostly associated with eating raw shellfish, especially oysters. According to the Centers for Disease Control and Prevention (CDC), many people with Vibrio vulnificus infection require intensive care or limb amputations, and about 1 in 5 people with this infection die, sometimes within a day or two of becoming ill,” The first documented case of disease caused by vibrio vulnificus was in 1979.

The woman in question spent a month in hospital trying to recover before the surgery was performed. The seriousness of this diseases underscores the vital importance of properly preparing and handling seafood.

 Source: Breitbart.com

Click the ‘Register’ button to the left to register for the Food Safety for Food Handlers course.

Sesame Bacteria Report

Sep 25, 2023: Canadian Food Inspection Agency (CFIA) testing has revealed a possible Salmonella contamination of Ararat Trading (2002) Corp. product ‘Tahina’ brand (sesame seed paste) packaged in 600g containers and distributed in the provinces  of ON and QB, Canada. As of this date, no reported illnesses have been associated with the product. Recalled products should be thrown out or returned to the point of purchase.

Food infected with Salmonella bacteria can look, smell, and taste normal. Salmonella poisoning symptoms can include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating contaminated food. In some cases diarrhea may be so severe that patients require hospitalization. Older adults, children, pregnant women, and people with weakened immune systems are more likely to develop a serious illness or life-threatening condition. Healthy adults are usually sick for four to seven days. Some people can be sick with Salmonella and spread the infection without showing any symptoms themselves.

 Source: foodsafetynews.com

Click the ‘Register’ button to the left to register for the Food Safety for Food Handlers course.

Cantaloupe Recall

October 6, 2023:

British Columbia, Alberta Food Safety Cantaloupe recall
October 6, 2023

The Canadian Food Inspection Agency (CFIA) has announced the recall of the following product, distributed in Alberta and British Columbia, Canada.

Recalled products: Fresh Start Foods Cantaloupe
You should not use, sell, serve or distribute current or past stock of this product.

Food contaminated with Salmonella bacteria may look, smell, and taste normal, but can make anyone sick, especially the young, the old, and those with compromised immune systems. You can be infected with Salmonella but show no symptoms and at the same time spread the bacteria to others. Salmonella infection can cause mild to severe diarrhea, cramps, and fever within 12 to 72 hours. Most health adults will recover in 4 to 7 days. Special medical tests are necessary to identify Salmonella poisoning, which can mimic other diseases. Persons who have eaten any of the recalled cantaloupe and developed symptoms should seek immediate medical attention.

 Source: foodsafetynews.com

Click the ‘Register’ button to the left to register for the Food Safety for Food Handlers course.