Shiga toxin producing E. coli in raw milk cheese in Ireland

Corleggy Cheeses is recalling all batches of its raw milk cheeses due to the detection of verocytotoxigenic Escherichia coli (VTEC) in two batches of its cow’s milk cheese.  The cheeses are supplied to some restaurants and retail shops.  They are also sold directly at food markets.  Consumers are advised not to eat the affected cheeses.

Corleggy CheesesVTEC may cause severe bloody diarrhoea and abdominal cramps, although sometimes the infection causes non-bloody diarrhoea or no symptoms. In some groups, particularly children under 5 years of age and the elderly, the infection can also cause a complication called haemolytic uraemic syndrome (HUS) in which the kidneys fail.


Salmonella in French cheeses prompts recall in Netherlands

It’s been a bad week for French cheeses.

imagesHong Kong’s Centre for Food Safety (CFS) expanded on its earlier recall for Listeria in raw-milk cheeses from France, and now the Dutch Food and Consumer Product Safety Authority has recalled French cheese of the brand Le Petit Fiance des Pyrenees because of Salmonella.

The NVWA urgently warns people who have bought this brand of cheese with the expiration date 02-06-2015 to not consume the cheese and report it to the store where it was purchased. If you have already eaten the cheese and are feeling sick, contact your doctor as soon as possible.

Italian child in hospital with Listeria from homemade cheese

A child of 18 months in Vigevano, in the province of Pavia, is hospitalized in serious condition in the pediatric ward of the Policlinico San Matteo in Pavia due to listeriosis, after eating a homemade cheese made with unpasteurized milk.

cheese_mites430x300Talking with the parents of the young patient, doctors have learned in recent days that the child ate a cheese that had been prepared at home. Once arrived at San Matteo, the child has undergone brain surgery to reduce complications of meningoencephalitis.

Lying about cheese leads to $750,000 fine and five days in jail

Lying to federal FDA investigators isn’t a good idea. Especially about redistributing cheese that had tested positive for Salmonella and Staph aureus. According to the Chicago Sun-Times, Miguel Leal, president and owner of Mexican Cheese Producers was sentenced to 5 days in jail for covering up a nasty situation – washing and scraping cheese that had been returned by buyers.

Miguel Leal wanted to bring the cheese of his Mexican homeland to American consumers.Unknown-12

And on Friday, it cost him his freedom. A federal judge ordered Leal to serve five days behind bars for lying to FDA inspectors in 2007 about tainted, moldy, slimy Queso Cincho de Guerrero cheese that was “washed” and scraped and shipped across the U.S.

“I think he started out with a mistake,” U.S. District Judge James Zagel said, in issuing an unusually lenient sentence far below the 13-year maximum Leal had faced. “It turned out not to be a mistake but a crime.”

In all, more than 110,000 pounds of tainted Mexican cheese was shipped to his firm in 2007. A recall was issued in September 2007. Also Friday, Leal’s financial manager Cynthia Gutierrez, of Cicero, received five years probation, while Guadulupe Zurita, who owned the company that imported the cheese from Mexico, received one year probation. His brother Baldemar Zurita, who’s also charged with the scheme, is believed to be hiding in Mexico. Zagel also ordered Leal pay $750,000 in restitution, along with a year of probation.

Leal offered a public apology before his sentencing. “I deeply apologize and I ask for your mercy,” he said.

French raw sheep’s milk cheese contaminated with Listeria

Hong Kong’s Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (May 7) urged the public not to consume certain batches of PERAIL raw sheep’s milk cheese imported from France, as the product might have been contaminated with Listeria monocytogenes, a pathogen. The trade should also stop using or selling the product concerned immediately.

French-cheese-3-of-1“The Centre received a notification from the Rapid Alert System for Food and Feed (RASFF) of the European Commission that certain batches of PERAIL raw sheep’s milk cheese were found to have been contaminated with Listeria monocytogenes. The French producer concerned has initiated a recall of all batches of all specialties of the product produced between the aforesaid dates.

According to the information provided by the RASFF, a small volume of the affected product (with best before dates of May 23, 29 or 30, 2015) has been imported into Hong Kong,” a spokesman for the CFS said.

The CFS is contacting the importer concerned in Hong Kong as notified by the RASFF to instruct it to stop the sale and initiate a recall of the affected product, and trace the distribution of the food concerned.

130 sickened by soft cheese in 2002: It was the birds

In 2005, Chapman and I went on a road trip featuring a lot of food and funny hats (I also met my wife, got a job at Kansas State and we birthed; 10 years, over 10,000 posts and 42,000 direct subscribers).

DSC00012.JPGFirst stop was Prince George, British Columbia (that’s in Canada) where Chapman was afraid he would get eaten by bears and they had foam parties.

Our host was Lynn Wilcott (on the left, wearing a funny hat).

DSC00009.JPGIn 2002, Lynn and Lorraine McIntyre investigated two outbreaks of Listeria related to soft cheese.

They weren’t allowed to publish for a while because the cases were in litigation, and then well, 10 years went by.



 Soft ripened cheese (SRC) caused over 130 foodborne illnesses in British Columbia (BC), Canada, during two separate listeriosis outbreaks. Multiple agencies investigated the events that lead to cheese contamination with Listeria monocytogenes (L.m.), an environmentally ubiquitous foodborne pathogen. In both outbreaks pasteurized milk and the pasteurization process were ruled out as sources of contamination. In outbreak A, environmental transmission of L.m. likely occurred from farm animals to personnel to culture solutions used during cheese production. In outbreak B, birds were identified as likely contaminating the dairy plant’s water supply and cheese during the curd-washing step. Issues noted during outbreak A included the risks of operating a dairy plant in a farm environment, potential for transfer of L.m. from the farm environment to the plant via shared toilet facilities, failure to clean and sanitize culture spray bottles, and cross-contamination during cheese aging. L.m. contamination in outbreak B was traced to wild swallows defecating in the plant’s open cistern water reservoir and a multibarrier failure in the water disinfection system. These outbreaks led to enhanced inspection and surveillance of cheese plants, test and release programs for all SRC manufactured in BC, improvements in plant design and prevention programs, and reduced listeriosis incidence.

 DSC00013.JPGMcIntyre, L., Wilcott, L and Naus, M. 2015. Listeriosis outbreaks in British Columbia, Canada, caused by soft ripened cheese contaminated from environmental sources. BioMed Research International, vol. 2015, Article ID 131623, 12 pages, 2015. doi:10.1155/2015/131623.


Market microbial food safety? How a web of oversight still couldn’t prevent an outbreak

Molly Rosbach of theYakima Herald-Republic writes: Three people sickened, one dead, and many questions still unanswered.

ucm430733-300x168On the evening of Jan. 16 at the end of the work day, the state Department of Health issued a food-recall alert, warning that anyone who had recently purchased Queseria Bendita cheese should throw it out because of a listeria outbreak. The cheesemaker had been linked to three cases of listeriosis after the

Queseria Bendita was linked to a similar outbreak five years ago, when five people were hospitalized for listeriosis in Washington and Oregon. No one died, but two pregnant women in Oregon were infected, causing premature births, Oregon health officials said at the time.

Since the most recent recall, retailers have pulled Queseria Bendita products. While the cheese shop owners maintain that investigators have not found listeria in their cheese, but only in the Third Street facility — implying their products are safe — experts say the evidence is clear.

“One of the things I’m hearing — ‘Because they didn’t find it in the cheese, it’s not from these guys’ — no, it’s not true,” said Dr. Scott Lindquist, the state communicable disease epidemiologist. “This is not a common strain, and to have three patients in the state have it, and to have it in this Queseria Bendita, is not a coincidence.”

The case of Queseria Bendita illustrates how painstakingly difficult it can be to track down a foodborne illness and efficiently notify the consuming public of the danger: Roughly six weeks passed between the reported illnesses and the recall.

And despite new food-safety laws and multiple regulatory agencies to enforce them, inspections of high-risk food manufacturers are intermittent at best. When they do take place, the inspections may be superficial and unable to detect a culprit like listeria, which is good at hiding and not easy to eradicate.

While the family-owned company is vowing to clean up and come back, trust could be hard to regain.

Several different agencies share responsibility for food safety. The Yakima Health District, for example, periodically checks Queseria Bendita’s refrigerators — not the cheese or cheese-making equipment — to make sure already-packaged products are cold enough.

The state Health Department, the first to hear about the three infected patients from medical providers, investigated the illnesses and notified the Food and Drug Administration, which took over the investigation.

The state Department of Agriculture licenses Queseria Bendita, along with 3,000 other food processors in the state, and tries to have inspectors on-site at least once a year, though there is no law requiring a certain number of visits.

Agriculture Department officials inspected the cheese shop most recently in June 2014 and November 2013, and it passed both times. Those inspections, however, are limited: Officials check that employees follow general sanitation practices and that the floors and equipment look clean.

The Agriculture Department also conducts random product sampling statewide, rotating through different food products in different weeks. Thus it may have tested Queseria Bendita cheeses in recent years, but it has no record of environmental sampling at the Yakima facility since 2010, said Kirk Robinson, assistant director of food safety and consumer services.

“Sometimes, even doing product sampling, you’re not always going to catch it at that time,” Robinson said. “You try to do the best you can.”

The FDA has jurisdiction when a company’s distribution crosses state lines, so it also inspects the food-processing side of the cheese shop. FDA guidelines say high-risk facilities — those with known safety risks and a history of foodborne illness — must be inspected at least once within the first five years of the Food Safety Modernization Act, passed by Congress in 2010, and then at least once every three years going forward. FDA did not have mandatory recall authority until passage of the act.

Records show the last time the FDA inspected Queseria Bendita was January 2011, which was within the agency’s recommended guidelines.

“They might have damaged their reputation enough that they’ll never sell again,” he said.

Based on his experience with companies of all sizes, Bill Marler, a prominent Seattle attorney who has handled foodborne illness cases for more than two decades, said he wouldn’t call Queseria Bendita a bad actor, as listeria is so difficult to control.

But, “Companies that produce food have a moral and legal responsibility to produce food that doesn’t sicken and kill its customers,” he said. “So they’re responsible for what they sell.”

‘It refers to any manufacturer of dairy products’: blessed are the cheesemakers

As a turophile planning out my holiday cheese plate, I recently read with consternation a report by a Washington, D.C., environmental research organization that found cheese to have the third largest carbon footprint among all sources of protein. It stands behind beef (No. 2) and lamb (No. 1).

CheezwhizThe carbon released to transport animal feed, the methane belched by dairy animals, the energy expended to transform a gallon of milk into roughly a pound of cheese, and the fuel used to truck the finished product to stores combine to make the commercial cheese industry a major agricultural contributor to greenhouse gas emissions, the 2011 report by the Environmental Working Group found. For every 2.2 pounds of cheese produced, 29.7 pounds of carbon dioxide equivalents are released into the atmosphere, the report said.

Buying Maine-made cheese – the state has more than 70 registered cheesemakers, so there are plenty of options – obviously cuts down on transportation-related emissions. And Maine Cheese Guild President Eric Rector, cheesemaker and owner of the Monroe Cheese Studio, says there are questions a cheese eater can ask of suppliers to make sure they are buying greener local cheese.

In her white lab coat and sensible crocs (there is no such thing), Sayer Dion Smyczek doesn’t look like a typical food revolutionary, but she is helping to upend the world of artisan cheesemaking.

For the past few months, Smyczek has worked as the nation’s first and only full-time microbiologist at the Cellars at Jasper Hill, a small creamery in northeastern Vermont. Although it sits above a cheese cellar, her state-of-the-art workspace would make any microbiologist feel at home.

Making cheese has typically been more art than science, relying on trial and error to create the perfect taste and texture. With their high-tech microbiology lab, Jasper Hill is changing all of that. They are turning cheesemaking into a science, giving artisans a chance to harness microbes in order to nurture new flavors and textures.

13 sick: Illegal cheese factory in Portugal leads to brucellosis outbreak

An unauthorized cheese factory in the northern Portuguese town of Baiao, 370 km north of Lisbon, is the source of an outbreak of brucellosis in the area, which has so far led to 13 confirmed infections, according to local press reports on Tuesday.

imagesBrucellosis, which is also known as Malta Fever, Rock Fever or Mediterranean Fever, is most often contracted from unpasteurized milk or milk products such as cheese. The disease leads to parasites in the host’s bloodstream and episodes may last weeks, months or even years. It causes potentially recurrent episodes of high fever, sweating and related anemia.

At least four of the victims of the outbreak have been hospitalized in the neighboring city of Porto, a spokesperson from the Northern Regional Health Administration told the Expresso newspaper.

UK student needs second kidney transplant 20 years after eating E. coli O157 contaminated cheese

A student who almost died after eating a contaminated cheese sandwich as a toddler has been told she needs a second kidney transplant.

lois.reid.e.coliLois Reid fell desperately ill when she was two years old. But a transplant at the age of six meant she could live a normal life.

This year, however, the 22-year-old suffered kidney failure again.

And now she has to play a waiting game again for another donor organ.

In the meantime, she spends three days a week hooked up to a dialysis machine in hospital.

But despite her illness and the exhaustion it causes, Lois managed to complete her final year of college.

And she passed her last exam just three days after getting out of hospital.

Lois said: “I couldn’t believe it when I found out I had passed. I phoned my mum and she just burst into tears.”

The family’s nightmare began after Lois fell ill after eating a sandwich with

home-made farmhouse cheese that was contaminated with E coli O157.

She was taken to Aberdeen Royal Children’s Hospital, where doctors found out her kidneys were failing.

Lois spent four years on dialysis, during which she suffered a stroke and frequent life-threatening infections.