A student who attends Glacial Drumlin School, the middle school in the Monona Grove School District, was diagnosed and treated for E. coli, a Public Health Madison and Dane County spokesman said Friday.
Spokesman Jeff Golden said it appeared to be an "isolated case."
The student’s sibling also exhibited symptoms, but the infection had not been confirmed, Golden said.
Principal Renee Tennant said the cases were not school-related, but parents were notified as a precaution.
CBC News reports Crystal Daycare in Dartmouth, N.S., believes it has stopped an outbreak of E. coli, but doesn’t bother to report what kind of E. coli sickened seven children and two of their siblings since the middle of August.
Dr. Gaynor Watson-Creed, the medical health officer for the capital region, said there hasn’t been a new case since last week.
"It’s the children that are the ongoing source and catching up with them and their disease can be a challenge. An outbreak like this can go on for several weeks for that reason. It’s been exhausting for .jpg)
the parents, it’s been exhausting for the daycare staff."
More than 90 children use the facility and public health officials say the E. coli was brought in by one of them.
Seven customers at a Subway sandwich outlet in the international terminal of the Vancouver airport were taken to hospital on Friday afternoon suffering from an apparent bout of food poisoning.
Vancouver Coastal Health spokesman Justin Karasick said the suspected cause of their illness was 
some tuna that may not have been stored at the right temperature.
The customers are believed to have been stricken by a form of food poisoning known as scombroid, which occurs when there is a high level of histamine in raw or uncooked fish, said Mr. Karasick.
E. coli bacteria has been discovered in the potable water supply at Cowans Gap State Park, while the number of confirmed infections apparently coming from the lake has risen to 14.
According to the park’s website, the bacteria was discovered Tuesday in the raw water supply, before it entered the chlorine treatment plant. Pennsylvania
Department of Health spokesperson Christine Cronkright said the bacteria found in the drinking water was not E. coli O157:H7, the strain that has made over a dozen children .jpg)
sick since mid July.
On Thursday the Department of Health updated the total count of confirmed cases to 14. The latest case involves a child from Maryland. Cronkright said all of the individuals reported swimming in the lake, most of them during the last weekend in July.
More than 220 people were hospitalized after eating lobsters in east Jiangxi Province, a local hospital reported on Friday.
Ruichang city residents who unsuspectingly indulged in a Thursday night lobster feast later suffered from diarrhea, vomiting, and some contracted a fever, said Gong Jinwen, a doctor who 
treated the sick at Renmin Hospital. Doctors speculate that E. coli could be the cause.
More than 4,000 people attended the lobster shindig, which was part of the city’s government-sponsored lobster festival.
Once again, the communication geniuses at the Canadian Food Inspection Agency (CFIA) have buried the lede, announcing halfway through a recall of veal liver that “there have been reported illnesses associated with the consumption of this product.
“This is an ongoing food safety investigation. The Public Health Agency of Canada (PHAC) is investigating a multi-provincial outbreak of E. coli O157:H7 illnesses in collaboration with 
provincial health authorities as well as federal health partners including CFIA and Health Canada.”
That’s a lot of agencies. I wonder how many people are sick and where?
CFIA and White Veal Meat Packers Ltd. (Est. 412) of Toronto are warning the public not to consume the grain fed veal liver described below because the product may be contaminated with E. coli O157:H7.
The following White Valley brand Grain Fed Veal Liver products, sold in boxes weighing approximately 5 kg or approximately 25 kg are affected by this alert:
Format UPC Lot Distributed to:
1 individually vacuum packaged or 5 individually poly packed pieces per box 90059441201142 110601 British Columbia, Ontario and Quebec
1 individually vacuum packaged or 5 individually poly packed pieces per box 90059441201142 110603 British Columbia
5 individually poly packed, 1 pieces per box 90059441101145 110601 Quebec **
Retailers are advised to check the lot code on the packaging or with their supplier to determine if they have the affected product. Retailers may have sliced and sold the veal liver prepackaged or through the store’s meat counter.
Consumers who have purchased grain fed veal liver in British Columbia, Ontario and Quebec or beef liver at the one identified Quebec retail location, between June 1st and June 14, 2011 inclusive, are advised to contact their retailer to determine if they have the affected product. Consumers who may have purchased this product and still have it in their freezers are advised not to consume it.
Government-types love to bury the lede.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) thinks the most important part of a recall is … the recall.
I think the most important part of a recall is whether or not there are sick people.
Working in conjunction with the Michigan Departments of Community Health (MDCH) and Agriculture and Rural Development (MDARD), 3 case-patients in Michigan have been .jpg)
identified with illness onset dates between July 18 and July 28, 2011. As a result of the epidemiologic investigation, FSIS determined there is a link between the ground beef products and the illnesses in Michigan.
McNees Meats and Wholesale LLC., a North Branch, Mich., establishment is recalling approximately 360 pounds of ground beef product products that may be contaminated with E. coli O157:H7.
The products subject to recall include:
36 – 10 lb. Bags of “McNees Ground Beef Bulk.”
Each clear plastic bag bears establish number “EST. 33971” within the USDA mark of inspection. The products subject to recall were produced on July 15, and July 21, 2011, and sold to restaurants in Armada, Lapeer and North Branch, Mich. The products were also sold from a retail establishment owned by McNees Meats and Wholesale, LLC.
From the I-wish-I-hadn’t-said-that files, Terry Brady, a spokesperson with Pennsylvania’s Department of Conservation and Natural Resources said Monday that the lake at Cowans Gap State Park remained open, despite links to three cases of E. coli O157. “The beaches 
are open and actually there was a good turnout today. A link to the park has not been established."
The lake was closed Tuesday afternoon, as the number of people, primarily children, confirmed to have contracted E. coli O157:H7 rose to six, with an additional three suspect cases.
At least three of the infected have developed hemolytic uremic syndrome, including a 3-year-old Mercersburg girl who has been hospitalized since Wednesday, and a 12-year-old Chambersburg boy, who is now recovering after spending his birthday in the hospital.
Spokesman Brady said in an email Tuesday night that the closing of the lake at Cowans Gap is a precautionary measure "to protect the public’s health and safety until the investigation can be completed."
He said the decision was made after interviews showed that swimming in the lake before becoming ill was a common factor between all individuals.
Over the weekend, Nikki Gordon, a friend of the three-year-old’s family and another family friend, Amanda Stauffer, came up with the idea for a Facebook group to raise support. As of Friday evening, the group had 955 members, featuring hundreds of well wishes and regular updates on the girl’s condition.
Through her Facebook group, Stauffer has heard from several other people who say their children got sick after swimming in the lake at Cowans Gap, she said. They include a 
6-year-old girl, a 15-month-old boy and several children who apparently suffered "mild symptoms" but did not require hospitalization.
"All of these kids have one thing in common, and it’s Cowans Gap. The only thing we do know is that they were all there," Stauffer said.
Oregon Public Health officials have identified fresh strawberries from a Newberg, Oregon, farm as the source of a cluster of Escherichia coli O157:H7 infections that sickened at least 10 people last month, including one person who died.
The strawberries were produced last month by Jaquith Strawberry Farm located at 23135 SW Jaquith Road in Newberg. Jaquith finished its strawberry season in late July, and its 
strawberries are no longer on the market. Jaquith sold its strawberries to buyers who then resold them at roadside stands and farmers’ markets.
Health officials are urging consumers who may have purchased strawberries grown on this farm to throw them out.
Strawberries that have been frozen or made into uncooked jam are of particular concern. Cooking kills E. coli O157:H7 bacteria.
"If you have any strawberries from this producer – frozen, in uncooked jam or any uncooked form – throw them out," says Paul Cieslak, M.D., from Oregon Public Health Division. He says people who have eaten the strawberries, but remain well need take no action. The incubation period for E. coli O157:H7 is typically two to seven days.
Ten people have confirmed an E. coli O157:H7 infection caused by a single strain. These individuals include residents of Washington, Clatsop, and Multnomah counties. Six other people in northwest Oregon also have recently developed an E. coli O157:H7 infection and appear to be part of this outbreak.
Of the confirmed cases, four have been hospitalized, and one elderly woman in Washington County died from kidney failure associated with E. coli O157:H7 infection. There were 12 females and four males among the cases, and their ages ranged from 4 to 85. They fell ill between July 10 and July 29.
The Washington State Department of Health reports that 18 people have been sickened with Vibrio parahaemolyticus after eating raw oysters linked to commercial operations and four illnesses to recreational harvesting in Puget Sound and on the Washington coast.
Cooking shellfish thoroughly will prevent vibriosis illness and is always a good idea. This is especially important during the summer months of July and August when warm temperatures .jpg)
and low tides along ocean beaches and in Puget Sound allow the bacteria to thrive.
If you harvest oysters recreationally this summer, follow these steps to avoid vibriosis:?
• Put oysters on ice or refrigerate them as soon as possible after harvest.
• If a receding tide has exposed oysters for a long time, don’t harvest them.
• Always cook oysters thoroughly. Cooking oysters at 145° F for 15 seconds destroys vibrio bacteria. Rinsing fully-cooked oysters with seawater can recontaminate them.
For commercial harvesters, special control measures are in place from May through September to keep people from getting sick if they eat raw oysters.
Guess those special measures didn’t work this time.