The public warning issued on May 16, 2013 has been updated to include additional product and distribution information.
The Canadian Food Inspection Agency (CFIA) is warning the public not to consume certain in shell hazelnuts or mixed nuts in shell described below because the products may be contaminated with Salmonella.#
There have been no reported illnesses associated with the consumption of these products.
These recalls are part of an on-going food safety investigation associated with a recall of bulk hazelnuts from USA. The CFIA is working with the recalling firms and distributors to identify all affected products.
Posted in Food Testing, Microbiology, Food Poisoning, Salmonella, Recall, Food Safety Alert, Food Hygiene, Food Safety, Food Inspections, Pathogen, Bacteria, CFIA, Food Microbiology, Food Micro Blog
Tagged food, restaurants, science
A cocktail of non-pathogenic bacteria naturally occurring in the digestive tract of healthy humans can protect against a potentially lethal E. coli infection in animal models according to research presented today at the 113th General Meeting of the American Society for Microbiology. The research, conducted by scientists at the University of Michigan Medical School in Ann Arbor, could have important implications for the prevention or even treatment of this disease.
Posted in Microbiology, E.coli, Food Poisoning, E.coli O157, Hygiene, Food Safety, Pathogen, Bacteria, Foodborne Illness, Research, Illness, Food Microbiology, Food Micro Blog
Tagged american society for microbiology, e coli infection, non pathogenic bacteria, university of michigan medical school
Eco-Cuisine of Boulder, Colorado is recalling all lots of T3314 Basic Brownie
Mix, T3333 Betty Brownie Mix with Vanilla, T3388 Ground Beef Style Quick Mix, T3394 Sausage Style Quick Mix, T3416 Chocolate Cookie Mix, T3417 Lemon Muffin Mix, and T3418 English Scone Mix, CM25COOK Basic Cookie Mix 25 lb. bag, CM25MUFF Basic Muffin Mix 25 lb. bag, CM25SCON Basic Scone Mix 25 lb. Bag, because it has the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems.
Healthy persons infected with Salmonella often experience fever,
diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare
circumstances, infection with Salmonella can result in the organism
getting into the bloodstream and producing more severe illnesses such as
arterial infections (i.e., infected aneurysms), endocarditis and arthritis.
Posted in Food Testing, Microbiology, Food Poisoning, Salmonella, Recall, Food Safety Alert, FDA, Food Safety, Pathogen, Bacteria, Methods, Food Microbiology, Food Micro Blog, Laboratory
Tagged beef style, experience fever, food, muffin mix, restaurants, weakened immune systems
Food microbiology laboratories continue to submit false negative results and false positive results on a routine basis. A retrospective study of nearly 40,000 proficiency test results over the past 14 years, presented today at the 113th General Meeting of the American Society for Microbiology, examined the ability of food laboratories to detect or rule out the presence of Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Campylobacter.
The study found that, on average, food laboratories report false negatives of 9.1% for Campylobacter, a bacterial foodborne illness that may cause bloody diarrhea, cramping and fever, and 4.9% for Salmonella, a bacteria that may cause diarrhea, fever and abdominal cramps sometimes leading to hospitalization or death. The false positive rate, on average, is 3.9% for Salmonella, and 2.5% for both E. coli and L. monocytogenes.
Posted in Food Testing, Microbiology, E.coli, Food Poisoning, Listeria, Campylobacter, Food Safety Alert, Listeria monocytogenes, E.coli O157, Food Technology, Food Safety, Food Inspections, Pathogen, Bacteria, Research, Food Microbiology, Laboraotry, Laboratory
Tagged american society for microbiology, diarrhea fever, microbiology laboratories, proficiency test results
At least 25 Minnesotans have been sickened with salmonellosis linked to eating a raw Mexican-style cheese, queso fresco, state health officials said. The outbreak illustrates the dangers of consuming unpasteurized dairy products.
The Minnesota Department of Health (MDH), the Minnesota Department of Agriculture (MDA) and the City of Minneapolis have been investigating the outbreak and the source of the raw milk used to make the cheese since the first cases were detected in late April.
Posted in Bacteria, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Microbiology, outbreak, Pathogen, Salmonella
Tagged minnesota department of health mdh, state health officials
CHELYABINSK, Russia, May 20 (UPI) — About 66 pounds of cream puffs were removed from stores in the Russian Urals city of Chelyabinsk on Monday after a salmonella outbreak was reported there.
“The police have found 12 outlets selling these products. About 30 kilograms [about 66 pounds] of cream puffs were removed from sale. A working group has been set up to find other outlets. An investigation is under way,” a spokeswoman for the Chelyabinsk region police department told ITAR-Tass.
ITAR-Tass said 36 people, including eight children, were hospitalized with salmonella poisoning in Chelyabinsk, two in serious condition.
Local news sources said as many as 41 people have been sickened, ITAR-Tass reported.
Read more: http://www.upi.com/Top_News/World-News/2013/05/20/Salmonella-outbreak-reported-in-Chelyabinsk/UPI-40751369073409/#ixzz2TuXyckc7
Posted in Food Testing, Microbiology, Food Poisoning, outbreak, Food Illness, Salmonella, Food Safety Alert, Food Hygiene, Hygiene, Food Safety, Food Inspections, Pathogen, Bacteria, Foodborne Illness, Illness, Food Microbiology, Food Micro Blog
Tagged salmonella outbreak, salmonella poisoning, chelyabinsk region, chelyabinsk russia, itar tass, top news
Egypt’s Health Minister Mohamed Hamed said that salmonella bacteria was behind the second mass poisoning incident in Al-Azhar University in Cairo.
Hamed said in a press statement on Friday that the final report on the incident revealed that the bacteria contaminated the food, which left 180 students hospitalised on 29 April after eating in the dormitory.
The minister also stressed the importance of the personal hygiene of staff members involved in food preparation.
Earlier, on 1 April, over 500 students were hospitalised with food poisoning after eating on campus, which sparked protests.
Posted in Food Testing, Microbiology, Food Poisoning, outbreak, Food Illness, Salmonella, Food Hygiene, Hygiene, Food Safety, Food Inspections, Pathogen, Bacteria, Foodborne Illness, Illness, Methods, Food Microbiology, Food Micro Blog