Strategies? Cook ‘em: 120 sicken by noro in raw oysters in BC

Oysters are officially to blame for a norovirus outbreak that originated in Tofino last month.

“We do know of at least 120 people who became ill with norovirus and it was because of exposure to raw oysters,” Island Health Officer Dr. Paul Hasselback told Andrew Bailey of Westerly News on Monday.

The Department of Fisheries and Oceans Canada shut down all shellfish harvesting in a portion of Lemmens Inlet last week and Hasselback suggested further closures could be coming.

“The investigation isn’t quite complete. There are some loose ends and there may be further actions,” he said. “We can’t put every oyster back exactly where it came from but, believe it or not, we can actually track lots of oysters as to where they were processed, harvested and transported and that’s all been part of this investigation.”

tofinos-clayoquot-oyster-festivalOysters were the primary suspect in Island Health’s investigation from the onset as roughly 30 reports of norovirus cases came in in the immediate aftermath of Tofino’s Clayoquot Oyster Festival.

Hasselback said the number of reported cases ballooned from 30 to 120 after anyone who became sick after attending the festival was encouraged to report in.

“We certainly did get individuals who had consumed the product in Tofino that had gone to other provinces, or even south of the border, who were notifying us of illness so it’s good to know that the communication channels worked well,” he said.

He said the oysters were likely contaminated before arriving at the Oyster Festival’s tables.

“The investigation strongly suggests that the oysters were already contaminated with norovirus before they came to any of those locations so there was nothing that the festival people or other locations would have had any control over or would have known about,” he said.

tofinos-clayoquot-oyster-festival-2“Unfortunately we don’t have easy lab testing for things like viruses that would make it simple to screen the product before it gets out and then we end up finding out afterwards that potentially was contaminated.”

He said he has spoken with festival organizers to hash out strategies for next year.

He said the recent Tofino outbreak is the largest norovirus cluster he’s seen in the past five years but noted it was not unprecedented.

“We have seen it before,” he said. “We know this can occur.”

Texas uni develops oral vaccine against Salmonella

Researchers from The University of Texas Medical Branch at Galveston have developed a vaccine against salmonella poisoning designed to be taken by mouth. The findings are detailed in an article published in Frontiers in Cellular and Infection Microbiology.

salm-vaccine-oralIn earlier studies, the UTMB researchers developed potential vaccines from three genetically mutated versions of the salmonella bacteria, that is Salmonella Typhimurium, that were shown to protect mice against a lethal dose of salmonella. In these studies, the vaccines were given as an injection.

However, oral vaccination is simplest and least invasive way to protect people against salmonella infection. Taking this vaccine by mouth also has the added advantage of using the same pathway that salmonella uses to wreak havoc on the digestive system.

“In the current study, we analyzed the immune responses of mice that received the vaccination by mouth as well as how they responded to a lethal dose of salmonella, said Ashok Chopra, UTMB professor of microbiology and immunology. “We found that the orally administered vaccines produced strong immunity against salmonella, showing their potential for future use in people.”

There is no vaccine currently available for salmonella poisoning. Antibiotics are the first choice in treating salmonella infections, but the fact that some strains of salmonella are quickly developing antibiotic resistance is a serious concern. Another dangerous aspect of salmonella is that it can be used as a bioweapon — this happened in Oregon when a religious cult intentionally contaminated restaurant salad bars and sickened 1,000 people.

Salmonella is responsible for one of the most common food-borne illnesses in the world. In the US alone, the Centers for Disease Control and Prevention estimates that there are about 1.4 million cases with 15,000 hospitalizations and 400 deaths each year. It is thought that for every reported case, there are approximately 39 undiagnosed infections. Overall, the number of salmonella cases in the US has not changed since 1996.

Salmonella infection in people with compromised immune systems and children under the age of three are at increased risk of invasive non-typhoidal salmonellosis, which causes systemic infection. There are about one million cases globally per year, with a 25 percent fatality rate.

Other authors include UTMB’s Tatiana Erova, Michelle Kirtley, Eric Fitts, Duraisamy Ponnusamy, Jourdan Andersson, Yingzi Cong, Bethany Tiner and Jian Sha as well as Wallace Baze from the University of Texas M.D. Anderson Cancer Center. The study was supported by UTMB and The National Institutes of Health.

Brisbane KFC fined $45000 after 2015 inspection

Kate McKenna of The Courier Mail reports a Brisbane City Council health inspector not-so-finger-licking good things at a KFC store in Chermside shopping centre’s food court in March 2015.

kfc-massacreFast food restaurant operator Collins Restaurants Management was slapped with a $45,000 fine in the Brisbane Magistrates Court earlier this month after pleading guilty to six breaches of food health laws.

According to court documents, an audit on March 4, 2015, uncovered live cockroaches in locations around the kitchen including on the surface under the preparation bench, and beneath the wall capping next to the crumbing station.

The council officer found a live cockroach found on the door handle of the freezer that stored the chips, as well as 30 to 40 live critters under the gravy and mash potato bain-marie.

Other violations included no warm running water at the only hand-wash basin in the premises and a build-up of food waste on the floor.

Council prosecutor Mark Thomas said there was substantial cockroach activity in a number of places, and council was seeking a $55,000 fine against CRM, which had no prior convictions.

Ralph Devlin, QC, for CRM, said the open nature of food courts posed unique issues for food retailers because pest control could drive insects from one spot to another.

He said the company had taken swift action and closed the store following the discovery, threw out stock, stripped and cleaned equipment, and enlisted pest control to “mist” the area.

Acting Magistrate Robert Walker handed down a $45,000 fine and decided not to record a conviction against the company.

 

Be wary of thy service providers: Listeria in ice cream edition

Last week a restaurant operator called me about their tomato sauce. It’s apparently amazing, not the typical tomato, basil, garlic combo (or so I was told). They wanted to know how to bottle and process it so they could sell it. I stepped them through the food safety concerns with canning, told them about how to apply for a variance to the food code. And told them about another option -copackers – service providers who will take a recipe and process something.

Picking the right one, who knows how to manage food safety, matters.

Altijira Murray Products, LLC got caught up in some service provider mess and has recalled about 4000 pints of Foxy brand ice cream.

All of the recalled products were manufactured and packaged in a facility owned by a contract manufacturer, Dr. Bob’s of Upland, LLC. ucm534040

The U.S. Food and Drug Administration (FDA) found samples positive for Listeria monocytogenes in the contract manufacturer’s facility and in finished product of another company’s brand, leading the contract manufacturer to recall all ice cream products.

About Altijira Murray Products LLC.

We make amazing ice cream that’s just a little healthier for you. Ice Cream is not supposed to be healthy. It’s a treat, a reward, something sweet at the end of the day. We’re members of 1% For The Planet and use local, smaller manufacturers where possible to stimulate jobs and look after the environment. Our Foxy’s brand is a super premium ice cream with 20% less sugar and probiotics snuck in at the last minute – but don’t panic, you’d never know the difference.

Altijira Murray Products LLC is an extremely small business – just two people. Please leave a message on the Recall line and someone will call you back as soon as possible.

Uh huh.

 

Today in norovirus news

Winter vomiting virus, noro, Norwalk, whatever you want to call it, is all the rage right now. There are so many outbreaks it’s hardly new and novel.

Today, two schools in Denver shut due to an outbreak. And one in Florida.10849902_719581291471357_3442145704847569295_n1-300x3001-300x300-1

A hotel in Ireland also closed for to control the virus through cleaning and disinfection after residents, staff and guests came down with gastrointestinal illness symptoms. Sounds like a memorable wedding.

 

Outbreak at San Antonio Housing Authority event leads to hospitalization

‘The people was wonderful. The food was wonderful,’ James Hamilton said, ‘when I first ate it.’

Sounds like most outbreaks.

According to KSAT12 an event for individuals supported by the San Antonio Housing Authority is being linked to a bunch of illnesses.

Hamilton said it did not take long for the food to make him ill.photo

“I started walking down the hallway to my apartment and I didn’t make it,” he said. “I got very sick before I even made it inside the door.”

The gala was held Friday at the Freeman Coliseum and the menu was a traditional holiday mix. Less than 48 hours later, Hamilton said he was in the hospital.

The housing authority would not disclose who prepared and provided the food.

The whole situation has left a bad taste in Hamilton’s mouth. “Getting food poisoning is one thing,” he said, “but them not telling the public that it happened is another thing altogether.”

Yep, that sucks. Businesses that make people sick don’t deserve to be protected. Share what you know. And what you don’t.

Tragic Thanksgiving outbreak linked to Clostridium perfringens 

It’s deja vu all over again. In November 2015 over 40 fell ill with Clostridium perfringens in my home state of North Carolina following a Thanksgiving community meal.

The caterer failed to keep the hot foods hot according to the investigation report in MMWR:

Turkeys were cooked approximately 10 hours before lunch, placed in warming pans, and plated in individual servings. Food was then delivered by automobile, which required multiple trips. After cooking and during transport, food sat either in warming pans or at ambient temperature for up to 8 hours. No temperature monitoring was conducted after cooking.

Today, according to the LA Times, perfringens has been linked to another Thanksgiving outbreak. This one was fatal.thanksgiving-dinner-1_0

Health officials say common foodborne bacteria caused an illness that left three people dead and sickened 22 others who attended a Thanksgiving dinner at an events hall in Antioch, Calif.

Officials identified the three people who died as 43-year-old Christopher Cappetti, 59-year-old Chooi Keng Cheah, and 69-year-old Jane Evans. All were residents of assisted living facilities in Antioch.

From a Contra Costa County press release:

A laboratory at the U.S. Centers for Disease Control & Prevention (CDC) confirmed the presence of the bacteria in stool samples taken from people sickened by food served at the Nov. 24 holiday celebration, held by a community church at Antioch’s American Legion auditorium.

“Our investigation was not able to determine exactly what people ate that made them sick. But after extensive interviews we found most of the ill people ate turkey and mashed potatoes and they all ate around the same time. Some dishes served at the event, including cooked turkey, were brought to the site after they were prepared in private homes,” said Dr. Marilyn Underwood, CCHS Environmental Health director.

 

CSPI petitions undetectable limit of Vibrio vulnificus in molluscan shellfish, FDA says no

The almost tweet-length version is that CSPI is looking for the shellfish industry to be held to a performance standard zero tolerance of V. vulnificus in stuff like oysters, highlighting the public health risks. unknown-1FDA writes a well referenced and reasoned response denying the request citing lots of evidence that the states and industry have been successful in reducing risks.

You can read the response here.

Rutgers hit with noro outbreak

Some Rutgers University students had a nasty gastrointestinal illness last week that is likely norovirus, according to the Daily Targum. Don and I talked about this outbreak on the podcast today. Rutgers has a few things working for them: the semester is over (leaving lots of time to clean and sanitize; and less places for the virus to be transmitted), and Schaffner is there providing some technical advice.

At least 35 students are complaining of feeling sick after a suspected virus broke out on campus around Dec. 7.10849902_719581291471357_3442145704847569295_n1-300x3001-300x300-1

Many of these students, who claim to have eaten in the Livingston and Brower Dining Halls, believe they are suffering from food poisoning. But University Sanitarian John Nason said he does not think this is a food-borne illness.

“The virus is people-to-people. We don’t believe it’s food-borne,” he said. “Most people are getting sick 90 minutes to two hours after eating, which doesn’t make sense. Most people who get sick after eating think it’s food poisoning.”

He said the onset time of 90 minutes to two hours does not equivocate to a food-borne virus, considering viruses such as E. coli and salmonella have an onset time of about six to 48 hours.

Managing a norovirus outbreak is a bit tricky, here are a couple of infosheets we’ve used/developed over the years that might be of use.

Norovirus is a problem for campuses and cafeterias

Vomiting and fecal episodes

High school students make semen frosting; serve to cooking teacher

This one is just gross.

According to the Omaha World-Herald three students added a secret ingredient into their turnover project this week.

The boys, ages 14 and 15, each masturbated into containers, then mixed their bodily fluids with frosting, according to a law enforcement official familiar with the case.shakes-desserts-turnover-apple-1024x557

The boys face misdemeanor disturbing the peace charges. Their cases will be handled in juvenile court.

The law enforcement official, who spoke on the condition of anonymity, gave the following account:

The class’ assignment was to make turnovers and frost them.

At some point, the boys excused themselves and went to a bathroom.

They eventually mixed their bodily fluids with frosting and spread them on the turnover.

Doing a quality-control check, the teacher, a female, tasted one of the turnovers and noticed something amiss.

A fellow student eventually approached the teacher and told her that he had overheard the boys talking about their plot.

The high sugar content of the frosting should reduce the chance of foodborne pathogens.

The high sugar content will not make it less gross.