e - News - safefood Knowledge Network2024-03-29T09:07:35Zhttps://safefoodkn.ning.com/profiles/blogs/feed/tag/eSalmonella and STEC behind most outbreaks in Scotlandhttps://safefoodkn.ning.com/profiles/blogs/salmonella-and-stec-behind-most-outbreaks-in-scotland2020-07-16T13:17:27.000Z2020-07-16T13:17:27.000Zsafefoodhttps://safefoodkn.ning.com/members/safefood<div><p>There were 11 foodborne outbreaks in Scotland this past year with almost 50 people falling ill.</p>
<p>Salmonella and Shiga toxin-producing E. coli (STEC) were the most frequently reported organisms.</p>
<p>Findings come from the Health Protection Scotland (HPS), part of Public Health Scotland (PHS), annual surveillance report on bacterial, protozoal and viral outbreaks of infectious intestinal disease in 2019.</p>
<p><a href="https://www.foodsafetynews.com/2020/07/salmonella-and-stec-behind-most-outbreaks-in-scotland/" target="_blank">continue reading</a></p></div>Gel cups recalled from 25 countries because of choking riskhttps://safefoodkn.ning.com/profiles/blogs/gel-cups-recalled-from-25-countries-because-of-choking-risk2020-06-16T14:31:52.000Z2020-06-16T14:31:52.000Zsafefoodhttps://safefoodkn.ning.com/members/safefood<div><p>Mini jelly cups from Taiwan have been recalled from more than 25 countries because they may pose a choking risk.</p>
<p>ABC jelly fruit cup sweets are subject to recall because of the presence of gel-forming food additive ingredients. The additives are E407 (carrageenan) and E410 (carob or locust bean gum). E numbers are codes for food additives used in the European Union.</p>
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<p><a href="https://www.foodsafetynews.com/2020/06/jelly-cups-recalled-from-25-countries-because-of-choking-risk/" target="_blank">continue reading</a></p></div>UCC are hosting a free online return to work course to help employees and employershttps://safefoodkn.ning.com/profiles/blogs/ucc-are-hosting-a-free-online-return-to-work-course-to-help-emplo2020-06-04T09:48:05.000Z2020-06-04T09:48:05.000Zsafefoodhttps://safefoodkn.ning.com/members/safefood<div><div class="content-column"><div class="article-body"></div>
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<div class="wrapper-adv"><p>UCC are starting a free online return to work course to help employees and employers get back on their feet.</p>
<p>The course is organised by Adult Continuing Education Lecturers James O'Herlihy and Belinda Gascoigne.</p>
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<p>It will run over a number of dates that are in line with the phased government road map for reopening society and businesses.</p>
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<p><a href="https://www.corkbeo.ie/news/local-news/ucc-hosting-free-online-return-18307518" target="_blank">continue reading</a></p>
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<div class="whats-hot read-next brand-hint-bg"><div class="rec-list"><a class="rec-teaser" href="https://www.corkbeo.ie/news/local-news/cork-weather-irish-mini-heatwave-18356175"></a><div class="box"></div>
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<p></p></div>Hepatitis A and E cases rise; Listeria and norovirus fall in Scotlandhttps://safefoodkn.ning.com/profiles/blogs/hepatitis-a-and-e-cases-rise-listeria-and-norovirus-fall-in-scotl2020-05-14T15:18:43.000Z2020-05-14T15:18:43.000Zsafefoodhttps://safefoodkn.ning.com/members/safefood<div><p>Health Protection Scotland has published annual surveillance reports for Listeria, hepatitis A and E, norovirus, Shigella and Yersinia.</p>
<p>Data shows a decline in Listeria, Yersinia and norovirus cases while hepatitis A and E infections increased in the past year.</p>
<p>During 2019, there were six cases of Listeria monocytogenes reported to Health Protection Scotland (HPS), the lowest number seen in recent years. There were 12 cases reported in 2018 and 17 infections in 2017.</p>
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<p><a href="https://www.foodsafetynews.com/2020/05/hepatitis-a-and-e-cases-rise-listeria-and-norovirus-fall-in-scotland/" target="_blank">continue reading</a></p></div>The Occurrence of Shiga Toxin-Producing E. coli in Aquaponic and Hydroponic Systemshttps://safefoodkn.ning.com/profiles/blogs/the-occurrence-of-shiga-toxin-producing-e-coli-in-aquaponic-and-h2020-04-15T09:30:29.000Z2020-04-15T09:30:29.000Zsafefoodhttps://safefoodkn.ning.com/members/safefood<div><p><span>Food safety concerns have been raised over vegetables and herbs grown in aquaponics and hydroponics due to the reuse of wastewater and spent nutrient solutions. This study was conducted to determine the occurrence of foodborne pathogens in greenhouse-based aquaponic and hydroponic systems. Fish feces, recirculating water, roots, and the edible portions of lettuce, basil, and tomato were collected at harvest, and microbiological analyses were conducted for the bacterial pathogens Shiga toxin-producing </span><span class="html-italic">Escherichia coli</span><span> (STEC), </span><span class="html-italic">Listeria monocytogenes</span><span>, and </span><span class="html-italic">Salmonella</span><span> spp. </span></p>
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<p><span><a href="https://www.mdpi.com/2311-7524/6/1/1" target="_blank">continue reading</a></span></p></div>Pathogenicity assessment of Shiga toxin‐producing Escherichia coli (STEC) and the public health risk posed by contamination of food with STEChttps://safefoodkn.ning.com/profiles/blogs/pathogenicity-assessment-of-shiga-toxin-producing-escherichia-col2020-03-05T15:43:38.000Z2020-03-05T15:43:38.000Zsafefoodhttps://safefoodkn.ning.com/members/safefood<div><p>The provisional molecular approach, proposed by EFSA in 2013, for the pathogenicity assessment of Shiga toxin- producing <em>Escherochia coli</em> has been reviewed.</p>
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<p><a href="https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2020.5967" target="_blank">continue reading</a></p></div>Hepatitis E Virus in Pigs from Slaughterhouses, United States, 2017–2019https://safefoodkn.ning.com/profiles/blogs/hepatitis-e-virus-in-pigs-from-slaughterhouses-united-states-20172020-02-18T15:35:03.000Z2020-02-18T15:35:03.000Zsafefoodhttps://safefoodkn.ning.com/members/safefood<div><p><span>During 2017–2019, a comprehensive set of archived serum samples from 22,940 market-weight pigs from 25 slaughterhouses in 10 US states was collected for an unrelated prevalence study of</span> <em>Toxoplasma</em> <span>and</span> <em>Trichinella</em><span>. The samples were collected from slaughterhouses processing adult market-weight pigs</span> <span class="text-underline">></span><span>6 months of age: ≈250-pound market-weight hogs 6 months of age and female pigs >1 year of age. The blood samples were collected on the kill floor at the slaughterhouses, and serum was separated and stored frozen (−20°C) at the US Department of Agriculture–Agricultural Research Service, Beltsville Agricultural Research Center (Beltsville, MD, USA).</span></p>
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<p><span><a href="https://wwwnc.cdc.gov/eid/article/26/2/19-1348_article" target="_blank">continue reading</a></span></p></div>Sweden Investigates Nationwide E. coli Outbreak (Source Unknown)https://safefoodkn.ning.com/profiles/blogs/sweden-investigates-nationwide-e-coli-outbreak-source-unknown2018-08-20T08:37:08.000Z2018-08-20T08:37:08.000Zsafefoodhttps://safefoodkn.ning.com/members/safefood<div><p>Swedish authorities are investigating a national outbreak of <em>E. coli</em> O157:H7 with at least 50 cases.</p>
<p>"Folkhälsomyndigheten" ("Public Health Agency") and "Livsmedelsverket" ("National Food Agency") said it appears to be one of the biggest outbreaks of infections from the potentially deadly pathogen that the country has ever had. Sweden usually records about 30 to 50 domestic cases during July.</p>
<p><a href="http://www.foodsafetynews.com/2018/08/sweden-investigates-nationwide-e-coli-outbreak-source-unknown/" target="_blank">Continue Reading</a></p></div>Irish Officials say Restaurants Liable even if Customers Order Rare Burgershttps://safefoodkn.ning.com/profiles/blogs/irish-officials-say-restaurants-liable-even-if-customers-order-ra2018-08-07T10:46:06.000Z2018-08-07T10:46:06.000Zsafefoodhttps://safefoodkn.ning.com/members/safefood<div><p>The Food Safety Authority of Ireland ("FSAI") has warned that Food Safety should not be compromised to meet consumer trends such as the demand for under-cooked minced beef burgers.</p>
<p>The agency said safety of the product is dependent on sufficient cooking to ensure destruction of pathogens such as Shiga toxin-producing <em>E. coli</em> ("STEC") O157.</p>
<p><a href="http://www.foodsafetynews.com/2018/08/irish-officials-say-restaurants-liable-even-if-customers-order-rare-burgers/" target="_blank">Continue Reading</a></p></div>FSAI Warns Food Businesses on Dangers of Serving Under-cooked Minced Beef Burgershttps://safefoodkn.ning.com/profiles/blogs/fsai-warns-food-businesses-on-dangers-of-serving-undercooked-minc2018-07-31T12:30:00.000Z2018-07-31T12:30:00.000Zsafefoodhttps://safefoodkn.ning.com/members/safefood<div><p>The Food Safety Authority of Ireland ("FSAI") has reminded caterers and restaurants of the dangers of not cooking minced beef burgers thoroughly to remove harmful bacteria.</p>
<p>In Ireland, 3% of raw minced beef is known to be contaminated with a particular harmful type of <em>E. coli</em> (called "Shiga toxin-producing <em>E. coli</em>" or "STEC") that can cause kidney failure.</p>
<p>Children under five years of age and the elderly are particularly vulnerable to this type of <em>E. coli</em>.</p>
<p><a href="http://www.fsai.ie/news_centre/press_releases/minced_beef_burgers_advice_31072018.html" target="_blank">Continue reading</a></p></div>