Eric Chang of Taiwan News reports that Taiwan recorded 6,944 instances of food poisoning last year, which marked a 23-year high, according to numbers released by the Taiwan Food and Drug Administration (FDA).
In 2019, there were 503 food poisoning incidents, leading to 6,944 people becoming ill, compared to 2018 when 398 cases caused 4,616 people to get sick, according to government figures cited by Liberty Times. Last year’s number of cases was also the second-highest since the country started keeping food poisoning records in 1981.
The highest number occurred in 1997. when 7,235 people were affected by food poisoning.
Among last year’s cases, 4,000 people came down with food poisoning while at school. Most of these were linked to the large group meals served during lunchtime.
The FDA also noted that two cases last year resulted in death: the first resulted from accidentally using a poisonous toad to make frog soup, while the second was caused by ingesting a poisonous mushroom. Prior to that, the last time someone in the country had died from food poisoning was in 2011.
Salmonella is a leading cause of foodborne outbreaks in Taiwan. On 27 April 2018, a salmonellosis outbreak among customers of a restaurant was reported to the Taiwan CDC. We investigated the outbreak to identify infection sources and prevent further transmission. We interviewed the ill customers and their dining companions.
We conducted a case-control study to identify foods associated with the illness. Case-patients were those who had diarrhoea within 72 hours after eating at the restaurant during 16–27 April 2018. Specimens, food samples, and environmental samples were collected and tested for enteric pathogens. Salmonella isolates were analysed with pulse-field gel electrophoresis and whole-genome sequencing.
We inspected the restaurant sanitation and reviewed kitchen surveillance camera recordings. We identified 47 case-patients, including one decedent. Compared with 44 controls, case-patients were more likely to have had a French toast sandwich (OR: 102.4; 95% CI: 18.7–952.3). Salmonella Enteritidis isolates from 16 case-patients shared an indistinguishable genotype. Camera recordings revealed eggshell contamination, long holding time at room temperature, and use of leftovers during implicated food preparation. Recommendations for restaurant egg-containing food preparation are to use pasteurized egg products and ensure a high enough cooking temperature and long enough cooking time to prevent Salmonella contamination.
Investigation of a salmonellosis outbreak linked to French toast sandwich with the use of surveillance camera, Taiwan, 2018
https://www.cambridge.org/core/journals/epidemiology-and-infection/article/investigation-of-a-salmonellosis-outbreak-linked-to-french-toast-sandwich-with-the-use-of-surveillance-camera-taiwan-2018/02CF410BD619914ED790F440A0F1A40F
Salmonella is a leading cause of foodborne outbreaks in Taiwan. On 27 April 2018, a salmonellosis outbreak among customers of a restaurant was reported to the Taiwan CDC. We investigated the outbreak to identify infection sources and prevent further transmission. We interviewed the ill customers and their dining companions.
We conducted a case-control study to identify foods associated with the illness. Case-patients were those who had diarrhoea within 72 hours after eating at the restaurant during 16–27 April 2018. Specimens, food samples, and environmental samples were collected and tested for enteric pathogens. Salmonella isolates were analysed with pulse-field gel electrophoresis and whole-genome sequencing.
We inspected the restaurant sanitation and reviewed kitchen surveillance camera recordings. We identified 47 case-patients, including one decedent. Compared with 44 controls, case-patients were more likely to have had a French toast sandwich (OR: 102.4; 95% CI: 18.7–952.3). Salmonella Enteritidis isolates from 16 case-patients shared an indistinguishable genotype. Camera recordings revealed eggshell contamination, long holding time at room temperature, and use of leftovers during implicated food preparation. Recommendations for restaurant egg-containing food preparation are to use pasteurized egg products and ensure a high enough cooking temperature and long enough cooking time to prevent Salmonella contamination.
Investigation of a salmonellosis outbreak linked to French toast sandwich with the use of surveillance camera, Taiwan, 2018, 11 May 2020
Epidemiology and Infection
Yu-neng Chueh (a1) (a2), Tsai-hsia Du (a3), Chao-jung Lee (a3), Ying-shu Liao (a4), Chien-shun Chiou (a4), Jui-chen Chang (a2), Chiao-wen Lin (a2), Tsuey-fong Lee (a2) and Chia-ping Su
DOI: https://doi.org/10.1017/S0950268820000989
https://www.cambridge.org/core/journals/epidemiology-and-infection/article/investigation-of-a-salmonellosis-outbreak-linked-to-french-toast-sandwich-with-the-use-of-surveillance-camera-taiwan-2018/02CF410BD619914ED790F440A0F1A40F
On 5 March 2015, Taiwan Centers for Disease Control was notified of more than 200 students with gastroenteritis at a senior high school during excursion to Kenting. We conducted an outbreak investigation to identify the causative agent and possible vehicle of the pathogen.
Methods
We conducted a retrospective cohort study by using a structured questionnaire to interview all students for consumed food items during their stay at the resort. Students were defined as a gastroenteritis case while having vomiting or diarrhea after the breakfast on 4 March. We inspected the environment to identify possible contamination route. We collected stool or vomitus samples from ill students, food handlers and environmental specimens for bacterial culture for common enteropathogens, reverse transcription polymerase chain reaction (RT-PCR) for norovirus and enzyme-linked immunosorbent assay (ELISA) for rotavirus. Norovirus PCR-positive products were then sequenced and genotyped.
Results
Of 267 students enrolled, 144 (54%) met our case definition. Regression analysis revealed elevated risk associated with iced tea, which was made from tea powder mixed with hot water and self-made ice (risk ratio 1.54, 95% confidence interval 1.22–1.98). Ice used for beverages, water before and after water filter of the ice machine and 16 stool and vomitus samples from ill students were tested positive for norovirus; Multiple genotypes were identified including GI.2, GI.4 and GII.17. GII.17 was the predominant genotype and phylogenetic analyses showed that noroviruses identified in ice, water and human samples were clustered into the same genotypes. Environmental investigation revealed the ice was made by inadequate-filtered and un-boiled water.
Conclusions
We identified the ice made by norovirus-contaminated un-boiled water caused the outbreak and the predominant genotype was GII.17. Adequately filtered or boiled water should be strongly recommended for making ice to avoid possible contamination.
Ice-associated norovirus outbreak predominantly caused by GII.17 in Taiwan, 2015
Lee I-chia of the Taipei Times reports that a 15-year-old shop selling roast duck in Miaoli County’s Toufen Township (頭份) has been fined and temporarily shut after more than 140 people fell ill last week after consuming duck bought from the shop.
The Miaoli County Public Health Bureau said that more than 140 people visited local hospitals after developing symptoms of food poisoning, including vomiting, diarrhea or a fever, after consuming roast duck bought from the store on Sept. 10 and last week.
The hospital where some of the people were hospitalized found salmonella bacteria in their stool samples and reported the cases to the health bureau.
The bureau on Tuesday last week sent investigators to collect samples from the shop.
As of Monday evening, the bureau said it had received 13 case reports concerning 143 people — including several family groups — who had allegedly developed food poisoning after eating duck meat from the shop and had notified the Ministry of Health and Welfare.
Lab test results received on Monday confirmed the shop’s duck meat was contaminated by salmonella bacteria and a sample collected from the shop’s cutting board had Bacillus cereus bacterium.
Prosecutors uncovered 22 tons of expired food ingredients, some of which were seven years past their due date, in Taichung, while 250 kilograms of seafood, including frozen shrimp which expired three years ago, was found in New Taipei Tuesday.
The discovery triggered a new round of alarm over food safety in this country, which is still reeling from a spate of food scandals involving plasticizers and adulterated edible oils over the past few years.
Taichung City’s health officials said Hsiung Hsun Co. Ltd., based in the city’s Dali District, is suspected of selling expired black tea powder, ham seasoning, garlic powder, rosemary spice, soy milk powder and other raw materials to downstream manufacturers since 2014.
A big customer of Hsiung Hsun’s expired products is the Nantou factory of food giant CP Taiwan, where local health officials have cordoned off more than 7,608 boxes with a combined weight of 10,959 kg that had been used in seven products.
Officials from CP Taiwan, also known as Charoen Pokphand Enterprise (Taiwan) Co., said they have asked their downstream sellers to remove the affected products from shelves as a precaution. The recalled products will be destroyed, according to Natou County’s Department of Health.
Some of Hsiung Hsun products have been sold to a company in Kaohsiung City, whose health officials have demanded that the company recall all products made from the expired ingredients.
Taichung prosecutors and police said Hsiung Hsun Co. is suspected of committing forgery by changing the expiry dates of its products to make illicit profits.
In New Taipei, health and prosecution officials said they have cordoned off 250 kg of sea food at Ocean International Co. Ltd., which is also suspected of forging the expiry dates of its frozen products before selling them to restaurants and eateries.
Deliciouness is a subjective thing. Microbiologically safe is more of a data-driven thing, or a does-it-make-you-barf thing.
The China Post reports 100 renowned local chefs gathered at Four Four South Village (四四南村) on May 1, vowing unanimously to be the safeguards of food safety, as part of the promotion for the Taiwan Culinary Exhibition (台灣美食展) that is to kick off in August this year.
Thirty of them displayed onsite how to prepare dishes that are low in sugar, salt and oil, all with seasonal foods, which manifests their determination to protect the health of the more than 70 percent of the people in Taiwan who eat out on a regular basis.
Janice Lai (賴瑟珍), chairwoman of Taiwan Visitors Association (台灣觀光協會), stated during the event that one of the reasons why the association holds the exhibition is that it hopes to bring visitors back to a time when simplicity meant deliciousness. In addition, it is also hopes that the exhibition will be a platform for restaurant-goers, chefs, farmers and government to exchange ideas and suggestions, added Lai.
Shu-TiChiou (邱淑媞), director-general of the Health Promotion Administration (國民健康署), complimented the event, saying “Tourists can now eat without worrying about food safety.”
Does that mean that up until May 1, 2016, tourists dined in justified fear?
Raw shellfish, including raw clams and oysters, can easily be contaminated by norovirus or Vibrio parahaemolyticus in their growing environment, the agency said, adding that norovirus is one of the most common viruses that cause viral gastroenteritis.
The transmission of norovirus is primarily fecal-oral, and as few as 10 or less viral particles can cause an infection, Division of Food Safety official Hsu Chao-kai (許朝凱) said, adding that norovirus infection can cause an infected person to exhibit symptoms such as vomiting, stomach pain, watery diarrhea and, in some cases, a fever.
The agency said people should not risk their health to enjoy the taste of raw shellfish and urged the public to wash and cook shellfish thoroughly before eating.
Ahead of Chinese New Year, the city’s health authorities have stepped up inspections on traditional holiday food products.
The Health Bureau announced that it found 13 products – including duck blood, noodles and snow fungus – that violated food safety regulations.
Health officials also found pepper powder made from non-food grade magnesium carbonate; tea leaves that contained pesticide residue; and steamed spring roll that contained rongalite, a banned bleaching agent.
All products were either taken off the shelf right away or destroyed, according to the local health bureau.
A recent diarrhea outbreak among 102 tourists on Green Island off Taitung was caused by a norovirus infection at a local seafood restaurant that had served contaminated raw oysters imported from South Korea, Taiwan’s Food and Drug Administration (FDA) reported Thursday.
Taitung health authorities have received seven suspected food poisoning cases between June 26-30 which involved 102 tourists in six tour groups who displayed symptoms of diarrhea, with 76 of whom having been hospitalized.
After an investigation, Taitung County’s Public Health Bureau found that all the 120 people had eaten raw oysters at a seafood restaurant on Green Island and directed that all restaurants around the island to stop serving raw oysters.
In addition, two raw oyster samples have been found with the presence of norovirus, while two travelers who visited local hospitals tested positive for the norovirus, according to a report from the FDA on July 8.
The FDA then traced the sources of the contaminated products and found they were among a total of 16,447.5 kilograms of raw oysters imported by two aquaculture companies in New Taipei and Kaohsiung from South Korea, a FDA official said Thursday.
There’s a lot of Norovirus going around Taiwan resulting in hotel closures, waivers and according to the Want China Times, the latest group hit by the vomit-inducing pathogen are students on graduation trips.
About 140 students and teachers out of a 285-person group from New Taipei Municipal An Kang High School reported diarrhea and vomiting during their trip to southern Taiwan, according to the CDC.
The symptoms appeared after the group ate breakfast at their hotel in the scenic Kenting area on Thursday morning and again after eating dinner at another restaurant on Thursday night, the agency said.
The patients were sent to numerous hospitals and most of them have been discharged, the agency said.
Likewise, 100 students from Ming Hu Elementary School in Taipei have reported vomiting during their trip to Chiayi county since Thursday morning.
The CDC said it is investigating if any staff members of the hotels and restaurants the group visited have contracted the disease.
