413 sick with Salmonella after UK Street Spice festival

Herbs and spices seem particularly prone to contamination, especially with Salmonella.

This time, uncooked curry leaves in a chutney left more than 400 people who ate at a street food festival with diarrhea and vomiting or salmonella poisoning, health officials have found.

The leaves were contaminated with several different bacteria, experts found, which led to 29 confirmed cases of salmonella at the Street Spice Curry leavesfestival in Newcastle in February and March.

Why is the public only hearing about it now?

Oh, right, it’s the UK.

An investigation by Public Health England (PHE) and Newcastle city council found 25 of the 29 cases had developed a strain of salmonella never found in people or food in Britain before.

According to an official report, further laboratory analysis suggested other organisms may also have caused illness including E coli and shigella.

Some of the 413 affected were found to have more than one of these infections at the same time.

No one will face prosecution because there was seen to be a lack of clear advice about the dangers of using raw curry leaves in recipes, and in general hygiene levels at the three-day event were good.

Dr Kirsty Foster, chair of the outbreak control team and consultant in health protection with PHE, said, “However, herbs and spices are known to be potential sources of salmonella and other organisms, and have been reported in scientific literature as the source of infection in a number of outbreaks across the country.

“But it is unclear whether there is widespread understanding among food handlers and the public about the potential for infection when using these products raw.

“That is why we have reported our findings to the Food Standards Agency, recommending that advice is developed for the food industry and the public about the use of raw curry leaves.

“While this is being developed, our advice to the public is to cook curry leaves thoroughly if they are to be used in recipes and to be aware of the risk of infection if using them raw.”

Once again, HPA ignores the risk of cross contamination.

Survival of Enteric pathogens during Butterhead lettuce growth: Crop stage, leaf age, and irrigation

The survival of Salmonella enterica serovar Thompson and Escherichia coli O157 was investigated on growing butterhead lettuce plants in the plant-growth chamber and greenhouse. All inoculation tests were made under conditions that approximate the greenhouse conditions for butterhead lettuce cultivation in Flanders (Belgium). The survival and proliferation of the pathogens on the leaves was determined at days 0, 4, and 8 after butterhead.lettuce.jun.13inoculation using standard plating techniques on selective medium. In the growth chamber, the extent to which both pathogens were able to multiply on the lettuce leaves was influenced by crop stage and leaf age. On young plants, the older leaves supported pathogen survival better. On nearly mature plants, pathogen population sizes were significantly higher on the old and young leaves compared with middle-aged leaves (p<0.001). In the greenhouse, the environmental regimen with high fluctuations in temperature and relative humidity was less conducive to the survival of E. coliO157, though its survival on nearly mature lettuce was enhanced by overhead irrigation. The moist conditions between the folded inner leaves are likely contributing to the survival of enteric pathogens in the lettuce head. Butterhead lettuce grown in greenhouses with a sprinkle irrigation system may present a potential health hazard when contaminated near harvest. Experimental design (growth chamber versus greenhouse) largely influences enteric pathogen behavior on growing lettuce plants.

Foodborne Pathogens and Disease. June 2013, 10(6): 485-491

Inge Van der Linden, Bart Cottyn, Mieke Uyttendaele, Geertrui Vlaemynck, Marc Heyndrickx, and Martine Maes

Rajneeshees: commune that purposely poisoned 750 diners in 1984 Oregon is now Christian youth camp

Mara Bovsun of the New York Daily News recounts the story of Bhagwan Shree Rajneesh, who breezed into rural Oregon in the early 1980s to spread love, enlightenment and, for those who did not believe, a little bit of salmonella.

Excerpts below:

On Sept. 17, 1984, the Wasco County health department fielded what seemed a routine call, a case of food poisoning after dinner at a restaurant in arts-graphics-2008_1130134athe town of The Dalles. It was nothing out of the ordinary; from time to time some bacterium makes its way into someone’s salad.

But this was different. The phones kept ringing with reports of people falling ill after eating in local restaurants. Within a week, the Centers for Disease Control pinpointed salmonella typhimurium. By then there were more than 750 cases in a town of 10,000.

CDC sleuths determined that the mass poisoning was not the result of poor food handling, but a deliberate attack by an invading army, clad in red, that had set up a base in Oregon three years earlier. They were known as the Rajneeshees, followers of the charismatic spiritual leader from India.

The man who would become known to the world as the Bhagwan Shree Rajneesh was born Chandra Mohan Jain in 1931, son of a cloth merchant from central India. When he was 7, the death of his grandfather traumatized him. As he grew up, he prided himself on never establishing attachments, which gave him the freedom to do whatever he wanted to anyone.

While he was in college his behavior became so bizarre that his parents tried to get him psychiatric help. Instead, in 1953, he became enlightened and found his life’s work — guru.

There, on a place formerly known as the Big Muddy ranch, the Baghwan built his American empire. It would eventually attract about 2,000 followers, dubbed “sannyasins,” all draped in the signature color of the cult — red — and wearing beaded necklaces with a picture pendant of their guru. Followers came from wealthy and elite circles, including Hollywood heavyweights and heiresses from such companies as Learjet and Baskin Robbins.

They paid generously for their path to fulfillment. The Bhagwan lived like a maharaja, with a fleet of 93 Rolls-Royces and piles of jewelry, mostly diamond-encrusted Rolex watches.

He lived in seclusion, emerging every so often to ride in one of his cars, and spoke to only one person, his trusted aide Ma Anand Sheela, 31.

The salmonella-in-the-salad-bar attack, is the largest act of bioterrorism on U.S. soil. That scheme was a practice run for a massive attempt to incapacitate Oregon voters by slipping bacteria into the water supply.

Fish food has Salmonella risk?

The Hartz Mountain Corporation, located in Secaucus, N.J. is voluntarily recalling one specific lot of Wardley Betta Fish Food 1.2 oz. size due to concerns that one or more containers within the lot may have been Wardley Betta Fish Food 1.2 oz.potentially contaminated with Salmonella.  Hartz is fully cooperating with the U.S. Food and Drug Administration in this voluntary recall.

The product was shipped nationwide from May 13, 2013 through June 4, 2013.  In total, 8,112 1.2-oz. plastic containers of Wardley Betta Fish Food, UPC number 0-43324-01648, isolated to the lot code PP06331 (located on the bottom), which were packaged by Hartz at its Pleasant Plain, Ohio facility from a single production run, were shipped.  Routine sample testing conducted by Hartz as part of its quality control procedures detected the presence of Salmonella in the lot specified.  Hartz is aggressively investigating the source of the problem.

Although Hartz has not received any reports of illness to date in animals or humans as a result of coming into contact with this product, Hartz is taking immediate steps to remove the product from all retail stores and distribution centers

Consumers can contact Hartz Consumer Affairs at 1-800-275-1414 (24 hours/day 7 days/week) with any questions they may have and to obtain reimbursement for purchased product.

Organic cherry tomatoes recalled because of Salmonella in US

Alderman Farms Sales Corporation, Boynton Beach, Florida is recalling one pint containers of Certified Organic Cherry Tomatoes because they have the potential to be contaminated with Salmonella.

This recall notice is being issued out of an abundance of caution.

An Alderman Farms’ wholesale customer in Florida purchased 10 cartons containing 12 one-pint containers of the affected cherry tomatoes on 5/22/13. aldermanThere were no other cherry tomatoes sold from this lot.

The cherry tomatoes are packaged in square-shaped clear plastic clamshell containers labeled as Alderman Farms Organic Cherry Tomato, UPC number 6317195594, with a net weight of one pint and an estimated shelf life of 10 days. The carton lot number affected by the recall is 13269. The clamshell packages are distributed in cartons labeled Alderman Farms. 

No illnesses have been associated with the product.

Alderman Farms became aware of the contamination after the U.S. Food and Drug Administration collected a sample of the cherry tomatoes located at Alderman Farms’ Packing facility located in Boynton Beach, Florida. The sample of lot number 13269 found the cherry tomatoes to be contaminated with Salmonella. Alderman Farms is investigating the source of the contamination. Alderman Farms conducted an independent test on the above mentioned lot and it was found to be negative of Salmonella.

 

294 sick; ‘We’ve been vilified … We certainly weren’t managing our restaurants poorly’ Firefly forced to cut back on staff after Salmonella outbreak

A lot of people got sick eating at one of the Firefly restaurants in Las Vegas; at least 294.

The Southern Nevada Health District (SNHD) concluded that of the 21 food items that were analyzed, one item, cooked chorizo (a type of sausage), tested positive for Salmonella. Culture and PFGE-pattern results of the Salmonella fireflyisolate obtained from the cooked chorizo matched those of the outbreak strain.

Environmental Health staff contacted Firefly restaurant management to gather more information about the handling of the chorizo product. The chorizo came into the restaurant raw and was subsequently cooked by Firefly restaurant staff.

It is likely that the outbreak was due to local cross-contamination in the restaurant’s kitchen and not from a contaminated commercial food.

Now, KTNV reports the Firefly location on West Sahara Avenue is closing for weekday lunch and has laid off a handful of its staff members.

“Letting people go is devastating because they have worked for us for so long,” co-owner Tabitha Simmons tells Action News.

Tabitha’s husband and Firely co-owner John Simmons says the couple has been fighting their hardest to dig the Las Vegas chain out of the hole.

“It’s just sad because we’ve been vilified and we did not want anyone to get hurt. We certainly weren’t managing our restaurants poorly,” says Tabitha.

Consumers are apparently making their own decisions.

“We don’t want to go away. We don’t want to be run out of here. We want to continue being a part of community and we hope Las Vegas gives us that chance,” they tell Action News. 

224 sick mainly kids; more chicks more Salmonella

A total of 224 persons have been infected with the outbreak strain of Salmonella Typhimurium in 34 states, up from 146. According to the U.S. Centers for Disease Control:

• 26% of ill persons have been hospitalized, and no deaths have been reported;

• 62% of ill persons are children 10 years of age or younger;

• epidemiologic, laboratory, and traceback findings have linked this outbreak of human Salmonella Typhimurium infections to contact with chicks, ducklings, OLYMPUS DIGITAL CAMERAand other live baby poultry purchased from multiple feed stores and sourced from multiple mail-order hatcheries;

• investigations are ongoing to determine the source of the live poultry linked to this outbreak;

• this outbreak of human Salmonella Typhimurium infections is not related to the current outbreak of human Salmonella Infantis, Lille, Newport, and Mbandaka infections linked to live poultry; and,

• among the persons who reported the date they became ill, illnesses began between and March 4, 2013 and May 20, 2013. 

103 sick from Salmonella at NC Holiday Inn; outbreak over

The Salmonella outbreak linked to a North Carolina Holiday Inn has been declared over with 103 sick, and no cause in sight.

The outbreak associated with the Holiday Inn Bordeaux was declared over by County Public Health Director Buck Wilson who stated there have been no Holiday Inn Bordeaux .North Carolinacases with onset after May 15.

Since May 1, officials have investigated 103 cases of people having symptoms consistent with salmonella.

The North Carolina epidemiology team is working on the final investigation report, which will be released upon being finalized.

Egg denial? 140 sick from Salmonella at Mother’s Day brunch in Canberra; scrutiny for egg supplier

A Victorian egg supplier is, according to The Age, under investigation and one person has ongoing health issues following Canberra’s largest salmonella outbreak, which has left health professionals ”struck by the severity” of the symptoms and high infection rate.

The outbreak, which affected 140 people and hospitalized 15 in mid-May, was traced back to raw egg mayonnaise served at the Copa Brazilian restaurant in raw.egg.mayoDickson. But ACT Chief Health Officer Dr Paul Kelly confirmed on Wednesday that the focus had turned to an egg producer in Victoria who supplied eggs to the Copa.

”We have actually sourced the eggs back to a supplier in Victoria, and our colleagues in Victoria have commenced an investigation of that particular place,” Dr Kelly said.

He also said so far results were pointing towards typhimurium phage type 170 as the specific bacterium, and clinicians at the territory’s hospitals had told ACT Health they’d never seen an outbreak with such strong symptoms.

”We were really struck by the severity of the symptoms and also the high attack rate – almost everyone that ate there got sick,” Dr Kelly said.

”Really, it was just the raw eggs. I really wish people would just stop using them.”

Dr Kelly said of 10 food poisoning outbreaks last year, half were salmonella-related, and four of those were traced back to raw egg products. He would like to see a national approach to combating the issue. ”At the moment there’s no law against using raw eggs. There is a law under the Food Act in the ACT and in other jurisdictions about … supplying unhealthy food to people. That is salmonella.eggsa breach of the law. I would argue that supplying food that has salmonella in it is pretty unhealthy,” he said.

Why any restaurant would serve raw egg mayo and incur the risk is beyond comprehension.

But, this is Australia, and Australia has an egg problem; or an egg denial problem.

A table of raw-egg related outbreaks in Australia is available at http://bites.ksu.edu/raw-egg-related-outbreaks-australia.

11 sick; when public health sucks; food outlet will remain anonymous in NZ Salmonella outbreak

Eleven people were sickened with Salmonella last month linked to a northern New Zealand food outlet.

And that outlet will remain a mystery.

Dr Andrew Lindsay, spokesman for the Northland District Health Board says they’ve investigated claims from nine people who say they ate at the same place in Whangarei and came away with food poisoning.

Dr Andrew Lindsay says, as there is no on-going risk, it is not in the public barf.o.meter.dec.12interest to reveal which outlet was under scrutiny.

Bullshit.

It is most certainly in the public interest to know what caused the outbreak, where it happened and what has been done to prevent future outbreaks.

As a consumer, why would I spend money at a place that didn’t practice proper food safety? How would I know? Faith-based food safety rules.

Public health is supposed to help the public, not industry or any other group.

And for the mysterious food outlet, rather than hide behind anonymity or the magic drape of government inspection, the outlet should declare itself, or others will do it for you.

Eleven people were sickened; anyone want to step forward?