vtec - News - safefood Knowledge Network2024-03-29T13:27:34Zhttps://safefoodkn.ning.com/profiles/blogs/feed/tag/vtecFSA and UKHSA warn of the possible presence of E-coli in various Mrs Kirkham’s Lancashire Cheesehttps://safefoodkn.ning.com/profiles/blogs/fsa-and-ukhsa-warn-of-the-possible-presence-of-e-coli-in-various-2024-01-16T14:28:33.000Z2024-01-16T14:28:33.000Zsafefood Knowledge Network https://safefoodkn.ning.com/members/safefoodKnowledgeNetwork<div><p>The Food Standards Agency (FSA), Food Standards Scotland, (FSS) and UK Health Security Agency (UKHSA) are warning the public not to eat four Mrs Kirkham’s Lancashire Cheese which has been recalled because they may be contaminated with a specific type of E.coli bacteria called Shiga toxin producing E. coli, also known as STEC or VTEC.</p>
<p><a href="https://www.food.gov.uk/news-alerts/news/fsa-and-ukhsa-warn-of-the-possible-presence-of-e-coli-in-various-mrs-kirkhams-lancashire-cheese" target="_blank">Continue reading</a></p></div>Statement from Department of Public Health North East Re: Increase in gastrointestinal infections in the North Easthttps://safefoodkn.ning.com/profiles/blogs/statement-from-department-of-public-health-north-east-re-increase2021-04-29T08:14:08.000Z2021-04-29T08:14:08.000Zsafefood Knowledge Network https://safefoodkn.ning.com/members/safefoodKnowledgeNetwork<div><p>The Health Protection Team (HPT) in the Department of Public Health, HSE North East would like to advise the public to take extra care when in contact with farm animals following an increase in the numbers of cryptosporidiosis and VTEC (<em>E. coli)</em>infections in recent weeks. The majority of the infections have occurred in children under the age of ten.</p>
<p> </p>
<p><a href="https://monaghan.ie/statement-from-department-of-public-health-north-east-re-increase-in-gastrointestinal-infections-in-the-north-east/" target="_blank">continue reading</a></p></div>Monthly micro update: E.coli vs STEChttps://safefoodkn.ning.com/profiles/blogs/monthly-micro-update-e-coli-vs-stec2020-10-29T12:19:08.000Z2020-10-29T12:19:08.000Zsafefood Knowledge Network https://safefoodkn.ning.com/members/safefoodKnowledgeNetwork<div><p><em> Ecoli</em>, STEC, VTEC, O157…confused about the terms used for different groups of <em>Escherichia coli</em> and their relative food safety risks?</p>
<p> </p>
<p>Knowledge is power which is why in our microbiology ambassador’s October update, Roy Betts details the difference between these groups of <em>E. coli</em> and causes of previous outbreaks to help you avoid similar pitfalls.</p>
<p> </p>
<p><a href="https://www.campdenbri.co.uk/blogs/e-coli-shiga-toxin.php?utm_source=newsfeed&utm_medium=email&utm_campaign=monthlymicrobiologyupdateNF291020&dm_i=2I5E,1O358,9QSRZD,5O85U,1" target="_blank">continue reading</a></p></div>Data Show that Germany and UK Reported almost Half of E. coli Infections in EUhttps://safefoodkn.ning.com/profiles/blogs/data-show-that-germany-and-uk-reported-almost-half-of-e-coli-infe2018-08-07T12:54:11.000Z2018-08-07T12:54:11.000Zsafefoodhttps://safefoodkn.ning.com/members/safefood<div><p>Germany and the United Kingdom accounted for almost half of "STEC/VTEC" (i.e. "<em>E. Coli"</em>) infection-cases in 2016, according to European statistics. The two countries also reported the most number of cases in 2015.</p>
<p>A total of 6,619 confirmed cases of infections with "Shiga-toxin / verocytotoxin-producing <em>E. coli"</em> ("STEC/VTEC") were recorded in Europe in 2016, the most recent year for which complete data is available.</p>
<p><a href="http://www.foodsafetynews.com/2018/08/data-show-germany-uk-reported-almost-half-of-e-coli-infections-in-eu/" target="_blank">Continue Reading</a></p></div>Deadly outbreak tied to romaine ongoing; no recall, few detailshttps://safefoodkn.ning.com/profiles/blogs/deadly-outbreak-tied-to-romaine-ongoing-no-recall-few-details2018-01-03T15:45:30.000Z2018-01-03T15:45:30.000Zsafefoodhttps://safefoodkn.ning.com/members/safefood<div><p><span>Little information is available to the public in the U.S. or Canada more than six weeks into a deadly E. coli O157:H7 outbreak linked to romaine lettuce.</span></p>
<p><a href="http://www.foodsafetynews.com/2018/01/deadly-outbreak-tied-to-romaine-ongoing-no-recall-few-details/#.Wkz6V_Bl9hF" target="_blank">Continue reading.</a></p></div>E. coli O157 sickens 12 with link to burgershttps://safefoodkn.ning.com/profiles/blogs/e-coli-o157-sickens-12-with-link-to-burgers2018-01-03T15:44:13.000Z2018-01-03T15:44:13.000Zsafefoodhttps://safefoodkn.ning.com/members/safefood<div><p><span>At least a dozen people have been sickened by E. coli O157 with a link to Sainsbury’s burgers.</span></p>
<p><a href="https://www.foodqualitynews.com/Article/2018/01/02/Sainsbury-s-burgers-linked-to-E.-coli-O157-illnesses" target="_blank">Continue reading.</a></p></div>Step away from the cookie dough. E. coli outbreaks traced to raw flourhttps://safefoodkn.ning.com/profiles/blogs/step-away-from-the-cookie-dough-e-coli-outbreaks-traced-to-raw-fl2017-11-28T15:42:48.000Z2017-11-28T15:42:48.000Zsafefoodhttps://safefoodkn.ning.com/members/safefood<div><p><span>Eggs, long condemned for making raw cookie dough a forbidden pleasure, can stop taking all the blame. There’s another reason to resist the sweet uncooked temptation: flour.</span></p>
<p><a href="https://www.sciencenews.org/article/cookie-dough-e-coli-outbreaks-raw-flour" target="_blank">Continue reading.</a></p>
<p><a href="http://www.nejm.org/doi/full/10.1056/NEJMoa1615910" target="_blank">View research article.</a></p></div>Norway finds STEC in products made from raw milkhttps://safefoodkn.ning.com/profiles/blogs/norway-finds-stec-in-products-made-from-raw-milk2017-07-11T13:23:09.000Z2017-07-11T13:23:09.000Zsafefoodhttps://safefoodkn.ning.com/members/safefood<div><p><span>The Norwegian Food Safety Authority has detected Shiga toxin producing E. coli (STEC) in four unpasteurized milk products.</span></p>
<p><a href="http://www.foodqualitynews.com/Regulation-and-safety/Norwegian-control-finds-STEC-in-unpasteurized-milk-products" target="_blank">Continue reading.</a></p></div>Flour outbreak was first time non-O157 STEC infections identified in Canadahttps://safefoodkn.ning.com/profiles/blogs/flour-outbreak-was-first-time-non-o157-stec-infections-identified2017-07-10T11:30:00.000Z2017-07-10T11:30:00.000Zsafefoodhttps://safefoodkn.ning.com/members/safefood<div><p><span>The outbreak of E. coli O121 in flour was the first time non-O157 Shiga toxin–producing E. coli (STEC) infections had been identified nationally in Canada.</span></p>
<p><a href="http://www.foodqualitynews.com/Food-Outbreaks/Canada-reports-first-outbreak-linked-to-flour" target="_blank">Continue reading.</a></p>
<p><a href="https://www.cdc.gov/mmwr/volumes/66/wr/mm6626a6.htm" target="_blank">View report.</a></p></div>safefood launches 'Burger Fever' to inform people of the dangers of eating undercooked burgershttps://safefoodkn.ning.com/profiles/blogs/safefood-launches-burger-fever-to-inform-people-of-the-dangers-of2017-07-07T08:51:29.000Z2017-07-07T08:51:29.000Zsafefoodhttps://safefoodkn.ning.com/members/safefood<div><p><span><a href="{{#staticFileLink}}3818793178,original{{/staticFileLink}}"><img width="592" src="{{#staticFileLink}}3818793178,original{{/staticFileLink}}" class="align-center" alt="3818793178?profile=original" /></a><span style="font-family:verdana, geneva;">An online survey¹ conducted by safefood found that 51% of Irish adults have reported that they eat undercooked burgers when in restaurants. While respondents listed a range of factors as to why they eat undercooked burgers, ranging from taste and confidence in the food preparation, 65% of people said they would reconsider this choice if they knew there was a risk of food poisoning. This research underpins the launch of safefood’s new campaign "Burger Fever" which has been developed to educate the public on the importance of only eating burgers that are cooked through to prevent contracting serious and sometimes life-threatening food poisoning. safefood is calling on people to always ask for burgers to be well cooked.</span></span></p>
<p><span style="font-family:verdana, geneva;">Commenting on the campaign Dr Gary Kearney, Director of Food Science at safefood, said: Mince used in hamburgers is a higher risk as the food poisoning bacteria that live on the surface of the beef (steak) is then mixed through the middle of the burger when the beef is minced - so in effect, the outside is now on the inside. The only way to ensure that any bacteria in the middle of the burger is killed off is to ensure that the burger is cooked well done.”</span></p>
<p><span style="font-family:verdana, geneva;">The growing trend of serving burgers cooked to preference or less than well done in restaurants across Ireland has raised concerns for regulatory authorities including the Food Safety Authority of Ireland (FSAI) and the HSE’s Environmental Health Service. As a result earlier this year, the FSAI issued new advice to caterers to only serve burgers that are safe to eat by cooking the meat all the way through.</span></p>
<p><span style="font-family:verdana, geneva;">While most people who get sick from food poisoning will recover without any lasting effects, some E. coli in particular carry the risk of more serious long-term effects.</span></p>
<p><span style="font-family:verdana, geneva;">Dr. Martin Cormican, Professor of Bacteriology at National University of Ireland, Galway (NUIG), continued, “Some types of E. coli that are harmless to cows can be very dangerous to people. The biggest worry is a type of E. coli called VTEC. VTEC causes severe diarrhoea. About 1 in 10 people who get VTEC diarrhoea will develop severe complications affecting the blood and kidneys. The biggest risk is to children and older people. If there is VTEC in the middle of your burger, only proper cooking will kill it. If your burger is not well cooked in the middle you are taking a big risk. Eating burgers that are pink in the middle is a bit like driving without a seatbelt; you might get away with it for years but if something goes wrong and you are harmed, will you still think it was worth it?” </span></p>
<p><span style="font-family:verdana, geneva;">Commenting further on the campaign Dr. Kearney said, “With 51% of people surveyed agreeing that they eat undercooked burgers, we know that a lot of people can put themselves at unnecessary risk of food poisoning and we hope our campaign will help to make people more aware. A burger is not like a steak which is often eaten medium or medium rare so we are reminding people that the safest way to enjoy burgers this summer and beyond is to always ask for your burger to be well-cooked.”</span></p>
<p><span style="font-family:verdana, geneva;">You can follow and join in the conversation on #burgerfever. To find out more about safefood visit <a href="http://www.safefood.eu/Home.aspx" target="_blank">www.safefood.eu</a></span></p></div>E coli outbreak in Germany sickens 30, half confirmed, 1 deadhttps://safefoodkn.ning.com/profiles/blogs/e-coli-outbreak-in-germany-sickens-30-half-confirmed-1-dead2017-06-07T14:28:38.000Z2017-06-07T14:28:38.000ZJadwiga O'Brienhttps://safefoodkn.ning.com/members/JadwigaOBrien<div><p>An E. coli O157 outbreak, dating back to December and believed to be linked to minced — or ground — meat has taken a life in Germany.</p><p>The outbreak has sickened about 30 people since it began. The cause is Shiga toxin-producing E. coli O157 with the onset date for the most recent confirmed case being April 13.</p><p><a href="http://www.foodsafetynews.com/2017/05/e-coli-outbreak-in-germany-sickens-30-half-confirmed-1-dead/#.WTgNRvnyuUl" target="_blank">Continue reading</a></p></div>Raw Milk Products Cause 840 Times More Illness Than Pasteurized Milkhttps://safefoodkn.ning.com/profiles/blogs/raw-milk-products-cause-840-times-more-illness-than-pasteurized-m2017-05-03T08:47:14.000Z2017-05-03T08:47:14.000Zsafefoodhttps://safefoodkn.ning.com/members/safefood<div><p><span>According to the Center for Disease Control and Prevention’s (CDC) Emerging Infectious Diseases report for June 2017, </span><a href="https://wwwnc.cdc.gov/eid/article/23/6/15-1603_article" target="_blank">unpasteurized milk products cause 840 times more illness</a><span> and 45 times more hospitalizations than pasteurized milk products.</span></p>
<p><a href="https://foodpoisoningbulletin.com/2017/raw-milk-products-cause-840-times-more-illness-than-pasteurized-milk/" target="_blank">Continue reading.</a></p>
<p><a href="https://wwwnc.cdc.gov/eid/article/23/6/15-1603_article" target="_blank">View research.</a></p></div>FDA Investigates Multistate Outbreak of E. coli O157:H7 Infections Linked to SoyNut Butterhttps://safefoodkn.ning.com/profiles/blogs/fda-investigates-multistate-outbreak-of-e-coli-o157-h7-infections2017-03-27T08:28:27.000Z2017-03-27T08:28:27.000Zsafefoodhttps://safefoodkn.ning.com/members/safefood<div><h4>Update: March 21, 2017</h4>
<p>The FDA, CDC, and state public health officials continue to investigate an ongoing multistate <a target="_blank" href="https://www.cdc.gov/ecoli/2017/o157h7-03-17/index.html">outbreak of Shiga toxin-producing <em>E. coli</em> O157:H7</a>. The collaborative investigation revealed the <em>E. coli</em> infections are linked to I.M. Healthy SoyNut Butter. To date, 23 people in nine states are infected with the outbreak strains. The most recent illness started on March 5, 2017. Ten people have been hospitalized and seven patients have developed hemolytic uremic syndrome (HUS), a potentially life-threatening type of kidney failure.</p>
<p><a href="https://www.fda.gov/food/recallsoutbreaksemergencies/outbreaks/ucm544964.htm#update" target="_blank">Continue reading.</a></p></div>E. coli, Hemolytic Uremic Syndrome and Platelet Transfusionhttps://safefoodkn.ning.com/profiles/blogs/e-coli-hemolytic-uremic-syndrome-and-platelet-transfusion2017-02-13T11:51:14.000Z2017-02-13T11:51:14.000ZJadwiga O'Brienhttps://safefoodkn.ning.com/members/JadwigaOBrien<div><p>There is an ongoing controversy in the medical community about the safety of platelet transfusions in patients who have platelet consumptive disorders like hemolytic uremic syndrome (HUS), but an analysis of patients with E. coli O104:H4 infections who developed HUS suggests that platelet transfusions may be safe in adult HUS patients (Benke).</p><p><a href="https://foodpoisoningbulletin.com/2017/e-coli-hemolytic-uremic-syndrome-and-platelet-transfusion/" target="_blank">Continue reading.</a></p></div>Outbreak shows raw or undercooked flour could be health riskhttps://safefoodkn.ning.com/profiles/blogs/outbreak-shows-raw-or-undercooked-flour-could-be-health-risk2017-02-01T08:27:28.000Z2017-02-01T08:27:28.000Zsafefoodhttps://safefoodkn.ning.com/members/safefood<div><p><span>An outbreak of E. coli O157 linked to flour serves as a reminder of how raw and undercooked versions might pose a risk to health, according to a study.</span></p>
<p><a href="http://www.foodqualitynews.com/R-D/E.-coli-O157-outbreak-linked-to-dough-mix" target="_blank">Continue reading.</a></p>
<p>View <a href="https://www.cdc.gov/mmwr/volumes/66/wr/mm6603a6.htm?s_cid=mm6603a6_e" target="_blank">Notes from the Field: Multistate Outbreak of Escherichia coli O157:H7 Infections Linked to Dough Mix — United States, 2016</a> (CDC)</p></div>Rare strain of E. coli strikes across Canada: source unknownhttps://safefoodkn.ning.com/profiles/blogs/rare-strain-of-e-coli-strikes-across-canada-source-unknown2017-01-16T09:58:34.000Z2017-01-16T09:58:34.000Zsafefoodhttps://safefoodkn.ning.com/members/safefood<div><p>A dozen cases of E. coli O121 have been confirmed in three Canadian provinces, according to matching genetic fingerprint data, but the source of the outbreak has not yet been identified.</p>
<p><a href="http://www.foodsafetynews.com/2017/01/rare-strain-of-e-coli-strikes-across-canada-source-unknown/#.WHyHLFOLRhE" target="_blank">Continue reading.</a></p></div>Update: National outbreak of E. coli O157 which has now been declared over - PHEhttps://safefoodkn.ning.com/profiles/blogs/update-national-outbreak-of-e-coli-o157-which-has-now-been-declar2016-08-16T11:52:51.000Z2016-08-16T11:52:51.000Zsafefoodhttps://safefoodkn.ning.com/members/safefood<div><p><span>Public Health England (</span><abbr title="Public Health England">PHE</abbr><span>) has been investigating a national outbreak of a rare strain of </span><abbr title="Escherichia coli">E. coli</abbr><span> O157 that was identified by </span><abbr title="Public Health England">PHE</abbr><span>’s whole genome sequencing (</span><abbr title="whole genome sequencing">WGS</abbr><span>) technology. There have been 161 cases of this strain of </span><abbr title="Escherichia coli">E. coli</abbr><span> identified (England 154, Wales 6 and Scotland 1). As the latest date of onset in a primary case is 5 July, this outbreak has now been declared over.</span></p>
<p><a href="https://www.gov.uk/government/news/update-as-e-coli-o157-investigation-continues" target="_blank">Continue reading.</a></p></div>VTEC strains: EFSA looks at public health riskshttps://safefoodkn.ning.com/profiles/blogs/vtec-strains-efsa-looks-at-public-health-risks2013-04-18T14:10:10.000Z2013-04-18T14:10:10.000ZLauren McMasterhttps://safefoodkn.ning.com/members/LaurenMcMaster<div><p>EFSA’s scientific experts say that it is currently not possible to identify which VTEC bacteria strains have the potential to cause human diseases. In order to help risk managers to identify human health risks, EFSA has proposed a scheme to categorise VTEC strains according to their potential to cause disease. This work has been carried out in response to a request of the Austrian Federal Ministry of Health.</p><p><a href="http://www.efsa.europa.eu/en/press/news/130409a.htm?utm_source=feed&utm_medium=rss&utm_campaign=prwns" target="_blank">Continue reading</a></p></div>US: Industry continues to lean on USDA to delay non-O157 VTEC policyhttps://safefoodkn.ning.com/profiles/blogs/us-industry-continues-to-lean-on-usda-to-delay-non-o157-stec-poli2011-12-07T09:30:00.000Z2011-12-07T09:30:00.000Zsafefoodhttps://safefoodkn.ning.com/members/safefood<div><p>USDA has already denied industry requests to postpone implementing new policies around testing for six non-O157:H7 Verotoxin-producing <em>E. coli</em> (VTECs), but industry groups as well as trading partners continue to request an extension, according to the North American Meat Processors Association. NAMP’s position is that USDA’s Food Safety and Inspection Service has not adequately addressed the impact on small and very small plants, and that the agency’s determinations about the six additional strains are not in line with its risk profile. The American Meat Institute has echoed similar concerns. NAMP also points to concerns voiced by trading partners such as Australia and New Zealand, as well as the Meat Import Council of America, which question the impact of the new policy on beef imports and whether it will create an impediment to overseas suppliers and discourage exports to the United States. FSIS has extended its public comment period on the policy by a month to Dec. 21 and held a public meeting on the issue. The Canadian government is working to ensure that Canadian companies meet the same standards when the new USDA policies go into effect.<br /><br /><br /></p></div>E. coli evade detection by going dormanthttps://safefoodkn.ning.com/profiles/blogs/e-coli-evade-detection-by-going-dormant2011-12-07T09:30:00.000Z2011-12-07T09:30:00.000Zsafefoodhttps://safefoodkn.ning.com/members/safefood<div><p>Researchers think they now know why a particularly virulent form of <em>E. coli</em> that swept through northern Germany last May was so hard to trace: The germs responsible eluded detection by going into a self-induced deep sleep.</p>
<p>Two new studies show that when stressed, <em>E. coli</em> can turn off most signs of life. That’s a problem for food-safety officials because their germ-screening techniques rely on germs reproducing to establish the presence of live bacteria.</p>
<p>Microbiologists look for life by attempting to culture — or grow — bacteria in nutrients. But near-comatose germs don’t reproduce, explains microbiologist James Oliver of the University of North Carolina at Charlotte, who did not take part in the new work. Such bacteria instead “become viable but nonculturable,” he says, “what we call VBNC.”</p>
<p>Click <a href="http://www.sciencenews.org/view/generic/id/336725/title/E._coli_evade_detection_by_going_dormant" target="_blank">here</a> to read the full article</p></div>Food Standards Agency UK: 'E.coli O157: control of cross-contamination'.https://safefoodkn.ning.com/profiles/blogs/food-standards-agency-e-coli-o157-control-of-cross-contamination2011-11-23T09:00:00.000Z2011-11-23T09:00:00.000Zsafefoodhttps://safefoodkn.ning.com/members/safefood<div><div class="contentPadder"><p>The Food Standards Agency has today published the second edition of the Q&A on its guidance document 'E.coli O157: control of cross-contamination'.</p>
<p>This new version of the Q&A addresses a number of issues that have arisen since the original document was published in June 2011.</p>
<p>Among the issues addressed are:</p>
<ul><li>expanded information on the scientific basis of the guidance</li>
<li>a definition of 'complex equipment'</li>
<li>detailed advice on ‘temporary clean areas’ applicable to ALL food businesses</li>
<li>advice on the preparation and use of fruit and vegetables for ready-to-eat foods</li>
<li>advice on the use of probe thermometers</li>
</ul><p> </p>
<p>The Agency will continue to respond to all enquiries about the guidance, and has set up a dedicated mailbox at <a href="mailto:Controllingecoli@foodstandards.gsi.gov.uk">Controllingecoli@foodstandards.gsi.gov.uk</a> to receive these enquiries.</p>
<p>The Q&A will continue to be updated when new issues emerge.</p>
<div class="documentLinks related"><div class="linkItem"><div class="padder"><div class="copy doc"></div>
<div class="copy doc"><a target="_blank" href="http://www.food.gov.uk/multimedia/pdfs/enforcement/crosscontaminationqanda.pdf" title="E. coli O157: Control of cross-contaminaton - Your questions answered - opens in new window">E. coli O157: Control of cross-contaminaton - Your questions answered</a> <span class="note">Latest revision November 2011</span></div>
</div>
</div>
</div>
<div class="moreLinks"><div class="documentLinks related"><div class="linkItem"><div class="padder"><div class="copy"></div>
<div class="copy"><a target="_blank" href="http://www.food.gov.uk/foodindustry/guidancenotes/hygguid/ecoliguide" title="E. coli O157: control of cross-contamination - opens in new window">E. coli O157: control of cross-contamination</a> <span class="note">Guidance for food businesses and enforcement officer</span></div>
<div class="copy"><span class="note"> </span></div>
<div class="copy"><span class="note">Source:<a href="http://www.food.gov.uk/news/newsarchive/2011/nov/ecoliqa2">http://www.food.gov.uk/news/newsarchive/2011/nov/ecoliqa2</a></span></div>
</div>
</div>
</div>
</div>
</div></div>Call for abstracts for the safefood VTEC Network meetinghttps://safefoodkn.ning.com/profiles/blogs/call-for-abstracts-for-the-safefood-vtec-network2011-08-17T10:30:00.000Z2011-08-17T10:30:00.000ZGeraldine Duffyhttps://safefoodkn.ning.com/members/GeraldineDuffy<div><h1 align="center"><span class="font-size-4">Meeting of <i>safe</i>food network on</span></h1><h1 align="center"><span class="font-size-4"> Verocytotoxigenic <i>E. coli</i> (VTEC) </span></h1><p align="center"><b>Teagasc Food Research Centre,</b></p><p align="center"><b>Ashtown, Dublin</b></p><p align="center"><b>October 20<sup>th</sup></b> <b>2011</b></p><p> </p><p>This one-day conference will focus on various aspects of VTEC with a number of international speakers addressing issues ranging from the recent Germany outbreak, the emergence of <i>E. coli</i> O104, ISO method for non O157 VTEC, epidemiology of VTEC in Europe and molecular risk assessment of VTEC. There will be oral and poster presenters on VTEC from the island of Ireland addressing activities and issues of relevance to control of the pathogen. The meeting will be of interest to those in the food industry, veterinary inspectors, researchers and those working in public and environmental health.</p><p><b> </b></p><p><b>International Speakers</b> at the conference will include:</p><p> </p><ul><li>Dr Rosangela Tozzoli, Istituto Superiore di Sanità, Rome</li><li>Prof. Patrick Fach, French Agency for Food Safety (AFSSA), Maison Alfort</li><li>Dr Jeppe Boele, Technical University of Denmark</li><li>Dr Helen Bernard, Robert Koch Institute, Germany </li></ul><p> </p><p><b>Call for abstracts</b></p><p>Participants are invited to submit abstracts. Abstracts will be reviewed and authors will be informed of acceptance as an oral or poster presentation. All abstracts will be published in the conference proceedings.</p><p> </p><p>Abstracts should be submitted on a single A4 page, text should be Times 12 pt with single spacing and should not exceed 300 words in length. The name of the author presenting the contribution should be underlined. Please indicate if you wish your abstract to be considered for oral or poster presentation.</p><p> </p><p><b>Closing date for receipts of abstracts is September 16<sup>th</sup> 2011</b></p><h3>These should be sent by e-mail to <a href="mailto:Geraldine.Duffy@teagasc.ie"><b>Geraldine.Duffy@teagasc.ie</b></a></h3><p> </p><p><b>Registration Fee</b></p><h4>VTEC network members: No fee </h4><h4>Non Members: Fee of €50.00 (includes lunch and conference materials)</h4><p><b> </b></p><b><a href="{{#staticFileLink}}3818782885,original{{/staticFileLink}}">Registration Form</a></b></div>The Food Standards Agency launch a DVD guide for butchershttps://safefoodkn.ning.com/profiles/blogs/the-food-standards-agency-laun2011-08-03T08:22:17.000Z2011-08-03T08:22:17.000Zsafefoodhttps://safefoodkn.ning.com/members/safefood<div><p>The FSA has produced a DVD for those working in butchers shops to encourage them to think about the type of food safety risks they face in their business and how they should control them. It features three butchers talking about the steps they have taken to reduce food safety risks.</p>
<p>The DVD has been produced as part of the Agency’s response to addressing the recommendations of the Public Inquiry into the serious outbreak of <em>E.coli</em> O157 in Wales in 2005.</p>
<p>‘<em>E.coli</em> O157 – A butchers’ guide to staying safe' focuses on three key areas:</p>
<ul><li>the threat that <em>E.coli</em> O157 poses to businesses and their customers</li>
<li>the importance of separation in controlling cross contamination</li>
<li>the role of documented food safety management procedures in ensuring food safety and the ease with which they may be embedded into everyday working practices</li>
</ul><p>The DVD is a useful resource for local authorities who carry out enforcement activity at butchers’ premises, and forms part of a range of guidance the Agency has produced.</p>
<p>Colman Horgan, Technical Officer for Food Control at Luton Borough Council, said: ‘The “Butchers’ guide to staying safe” presents a common sense approach on how control of cross-contamination can be achieved. This film illustrates how producing food safely requires determination but does not have to be burdensome.’</p>
<p>Sarah Appleby, Head of Enforcement and Local Authority Delivery at the FSA, said: ‘We want to encourage butchers to put simple measures in place to ensure the food they provide is safe, thereby protecting consumers and their businesses. The butchers featured in the DVD show how they have done it, and demonstrate that it’s not as complicated as you might think.’</p>
<p> </p>
<p><a href="http://www.food.gov.uk/news/newsarchive/2011/aug/butchers">http://www.food.gov.uk/news/newsarchive/2011/aug/butchers</a></p></div>Food Standards Agency (UK) updates advice on E.coli O104https://safefoodkn.ning.com/profiles/blogs/food-standards-agency-uk-updat2011-07-22T08:16:19.000Z2011-07-22T08:16:19.000Zsafefoodhttps://safefoodkn.ning.com/members/safefood<div><div class="contentPadder"><p>Source: <a href="http://www.food.gov.uk/news/newsarchive/2011/jul/ecoliupdate2107">http://www.food.gov.uk/news/newsarchive/2011/jul/ecoliupdate2107</a></p>
<p> </p>
<p>The Food Standards Agency has today changed its precautionary advice to consumers following the recent outbreaks of <em>E. coli</em> O104:H4 in Germany and France linked to sprouted seeds.</p>
</div>
<div class="padder"><p>Following reports of a possible link between the outbreak in France and a UK company, the FSA issued temporary precautionary advice to consumers while this was investigated. It advised that sprouted seeds should only be eaten if they have been cooked thoroughly until steaming hot throughout and that they should not be eaten raw.</p>
<p>This temporary advice has now changed. Consumers are advised to follow the on-pack instructions. Sprouted seeds can be eaten raw if they are labelled ‘ready-to-eat' or 'ready-to-wash’. All other sprouted seeds, if not labelled as such, should be cooked thoroughly until steaming hot.</p>
<p>Caterers are also advised that they should source their supplies of sprouted seeds from producers that have recognised food safety and quality control systems in place.</p>
<p>This change of advice follows recent developments in the on-going investigation.</p>
</div>
<h3 class="documentHeader"><a id="h_2" name="h_2"></a><span class="padder">The source</span></h3>
<div class="padder"><p>Seed samples from the UK company implicated in the French outbreak have to, date, tested negative for <em>E. coli</em> O104:H4.</p>
<p>On 7 July, the European Food Safety Authority identified certain batches of fenugreek seeds from Egypt as the most likely source of the outbreaks. As a result the European Union has implemented precautionary action to protect consumers.</p>
<p>The implicated batches of fenugreek seeds have been withdrawn from sale (see link below) and there is a temporary ban on the import of fenugreek and certain seeds, beans and sprouts imported from Egypt until 31 October 2011.</p>
<p>There is no evidence that any of the implicated seeds are on sale in the UK, and, to date, no cases of <em>E. coli</em> O104:H4 food poisoning have been reported in the UK linked to the outbreak in France.</p>
<p>The FSA will continue to review its advice in the light of any new information that emerges.</p>
</div></div>EFSA publishes report from its Task Force on the E. coli O104:H4 outbreaks in Germany and Francehttps://safefoodkn.ning.com/profiles/blogs/efsa-publishes-report-from-its2011-07-11T08:30:00.000Z2011-07-11T08:30:00.000Zsafefoodhttps://safefoodkn.ning.com/members/safefood<div><table width="528" cellspacing="0" border="0"><tbody><tr><td valign="top"><p>The EFSA Task Force established to coordinate investigations to track down the possible source of the French and German outbreaks of <em>E. coli</em> O104:H4 has concluded that one lot of fenugreek seeds imported from Egypt and used to produce sprouts is the most likely common link between the two outbreaks. However, it cannot be excluded that other lots of fenugreek imported from Egypt during the period 2009-2011 may be implicated. Based on these findings, EFSA recommends to the European Commission that all efforts be made to prevent any further consumer exposure to the suspect seeds and that forward tracing be carried out in all countries which may have received seeds from the concerned lots. In this context, EFSA continues to advise consumers not to grow sprouts for their own consumption and not to eat sprouts or sprouted seeds unless they have been cooked thoroughly.</p>
<p>In response to an urgent request from the European Commission regarding the ongoing outbreaks of Shiga-toxin producing <em>Escherichia coli</em> (STEC), serotype O104:H4, EFSA set up a Task Force on 26 June 2011 to provide immediate scientific assistance. EFSA scientists were joined on the Task Force by officials and experts from the European Commission, relevant EU Member States, the European Centre for Disease Prevention and Control (ECDC), the World Health Organisation (WHO) and Food and Agriculture Organisation (FAO).</p>
<p>Since May 2011, an outbreak of Shiga-toxin producing <em>Escherichia coli</em> (STEC) has been ongoing in Germany, though the number of new cases is rapidly decreasing. On 24 June 2011, French authorities reported an <em>E. coli</em> outbreak in the region of Bordeaux. Since the start of these outbreaks, there have been a large number of patients with bloody diarrhoea caused by STEC and an unusually high proportion of these have developed haemolytic uremic syndrome (HUS). To date, the <em>E. coli</em> O104:H4 outbreak is responsible for 48 deaths in Germany and one in Sweden. The total number of cases reported in the EU, Norway and Switzerland is 4,178[1].</p>
<p>The analysis of information from the French and German outbreaks leads to the conclusion that an imported lot of fenugreek seeds which was used to grow sprouts imported from Egypt by a German importer, is the most likely common link but other lots may be implicated. The report highlights that negative results from microbiological tests carried out on seeds cannot be interpreted as proof that a lot is not contaminated with STEC.</p>
<p>In light of the findings from the ongoing investigation and the conclusions of the tracing back exercise leading to fenugreek seeds as the most likely common link between the German and French outbreaks, EFSA considers that its previous advice issued jointly with ECDC on 29 June with respect to consumer protection remains valid. As seeds sold for sprouting are often sold as seed mixes and cross-contamination cannot be excluded, it is important that consumers are advised not to grow sprouts for their own consumption, and also not to eat sprouts or sprouted seeds unless they have been cooked thoroughly. This advice will be kept under review in the light of developments.</p>
<p>In a letter to the European Commission, EFSA outlines the principal conclusions of its report and identifies several recommendations related to preventing possible consumer exposure to the suspect seeds as well as the value of carrying out a risk assessment on sprout production and processing in view of further protecting public health.</p>
<ul><li>Technical report of EFSA: <a href="http://www.efsa.europa.eu/en/supporting/pub/176e.htm">Tracing seeds, in particular fenugreek (Trigonella foenum-graecum) seeds, in relation to the Shiga toxin-producing E. coli (STEC) O104:H4 2011 Outbreaks in Germany and France</a></li>
<li><a href="http://www.efsa.europa.eu/en/faqs/faqecolishigatoxin.htm">FAQ on Shiga toxin-producing Escherichia coli (STEC)</a></li>
</ul></td>
<td valign="top"></td>
</tr></tbody></table></div>Epidemic profile of Shiga-toxin–producing E.coli O104:H4 outbreak in Germany — Preliminary reporthttps://safefoodkn.ning.com/profiles/blogs/epidemic-profile-of2011-06-28T08:00:00.000Z2011-06-28T08:00:00.000Zsafefoodhttps://safefoodkn.ning.com/members/safefood<div><div class="section"><h1><span class="font-size-3">Epidemic Profile of Shiga-Toxin–Producing <em>Escherichia coli</em> O104:H4 Outbreak in Germany — Preliminary Report</span></h1>
<p><span class="font-size-2"><strong>The New England Journal of Medicine</strong></span></p>
<p class="authors">Christina Frank, Ph.D., Dirk Werber, D.V.M., Jakob P. Cramer, M.D., Mona Askar, M.D., Mirko Faber, M.D., Matthias an der Heiden, Ph.D., Helen Bernard, M.D., Angelika Fruth, Ph.D., Rita Prager, Ph.D., Anke Spode, M.D., Maria Wadl, D.V.M., Alexander Zoufaly, M.D., Sabine Jordan, M.D., Klaus Stark, M.D., Ph.D., and Gérard Krause, M.D., Ph.D. for <span class="NLM_on-behalf-of">the HUS Investigation Team</span></p>
<p class="authors"><span class="NLM_on-behalf-of"><br /></span></p>
<p class="citationLine">June 22, 2011 (10.1056/NEJMoa1106483)</p>
<p class="citationLine"> </p>
<h3>Background</h3>
<p>In this report, we provide a preliminary description of an ongoing large outbreak of gastroenteritis and the hemolytic–uremic syndrome caused by Shiga-toxin–producing <em>Escherichia coli</em> in Germany in May and June 2011.</p>
<p class="fullTextLink"> </p>
</div>
<div class="section"></div>
<div class="section"><h3 id="abstractMethods">Methods</h3>
<p>We analyzed data from reports in Germany of Shiga-toxin–producing <em>E. coli</em> gastroenteritis and the hemolytic–uremic syndrome and clinical information on patients presenting to Hamburg University Medical Center. An outbreak case was defined as a reported case of the hemolytic–uremic syndrome or of gastroenteritis in a patient infected by Shiga-toxin–producing <em>E. coli</em>, serogroup O104 or serogroup unknown, with an onset of disease on or after May 1, 2011, in Germany.</p>
<p class="fullTextLink"> </p>
</div>
<div class="section"></div>
<div class="section"><h3 id="abstractResults">Results</h3>
<p>As of June 18, 2011, a total of 3222 outbreak cases (including 39 deaths) have been reported in Germany, 810 of which (25%) involved the hemolytic–uremic syndrome. The outbreak is centered in northern Germany and peaked around May 21 to 23. Most of the patients in whom the hemolytic–uremic syndrome has developed are adults (89%; median age, 43 years), and women are overrepresented (68%). The estimated median incubation period is 8 days, with a median of 5 days from the onset of diarrhea to the development of the hemolytic–uremic syndrome. Among 59 patients infected with the outbreak strain who were prospectively followed at Hamburg University Medical Center, the hemolytic–uremic syndrome developed in 12 (20%), with no significant difference between patients in whom the syndrome developed and those in whom it did not with respect to sex or reported initial symptoms and signs. The outbreak strain was typed as an enteroaggregative Shiga-toxin–producing <em>E. coli</em> O104:H4, producing extended-spectrum beta-lactamase.</p>
<p class="fullTextLink"> </p>
</div>
<div class="section"></div>
<div class="section"><h3 id="abstractConclusions">Conclusions</h3>
<p>In this large outbreak of the hemolytic–uremic syndrome, caused by an unusual strain of Shiga-toxin–producing <em>E. coli</em>, cases have occurred predominantly in adults, with a preponderance of cases occurring in women. The hemolytic–uremic syndrome has developed in a quarter of the symptomatic outbreak cases that have been ascertained thus far.</p>
<p class="fullTextLink"> </p>
</div>
<div class="section"></div>
<p class="fullTextLink"><a href="http://www.nejm.org/doi/full/10.1056/NEJMoa1106483?query=featured_home#t=article">Read the Full Text Article...</a></p></div>Escherichia coli O104: understanding the risks and preventing the spread of infectionhttps://safefoodkn.ning.com/profiles/blogs/escherichia-coli-o1042011-06-20T15:58:38.000Z2011-06-20T15:58:38.000Zsafefoodhttps://safefoodkn.ning.com/members/safefood<div>IFH has produced a new fact and hygiene advice sheet specifically devoted to explaining the risks and preventing the transmission of this strain in the household. <br /> <br />Health officials in Germany have now confirmed that they have detected the first case of human-to-human spread of the <i>E. coli</i>bacterium. Authorities say a woman working in a kitchen of a catering company near Frankfurt, in the state of Hesse, became infected with the bacterium after eating sprouts and passed it on to 20 people she prepared food for. <br /><br /><a href="http://www.ifh-homehygiene.org/IntegratedCRD.nsf/9c1b88071913b860802575070007d2f3/646d24cd339dbbf4802578b5004485d5?OpenDocument"><b>The new information & advice sheet on <em>Escherichia coli</em> O104 can be downloaded clicking here.</b></a> <br /><b><br />The IFH Secretariat</b> <u><br /></u><a href="mailto:secretariat@ifh-homehygiene.org"><b>secretariat@ifh-homehygiene.org</b></a> <u><br /></u><a href="http://www.ifh-homehygiene.org/"><b>www.ifh-homehygiene.org</b></a></div>E.coli patients face kidney problemshttps://safefoodkn.ning.com/profiles/blogs/ecoli-patients-face-kidney2011-06-16T10:37:43.000Z2011-06-16T10:37:43.000Zsafefoodhttps://safefoodkn.ning.com/members/safefood<div><p>As Europe's <em>E.coli</em> crisis wanes, some experts are now warning of a looming threat: possible long-term kidney complications for many of the victims. Many of the roughly 3,200 E coli patients are returning home, and only a handful of new cases are being reported. But along with a record death toll of 38, the outbreak also produced an unprecedented number of patients with a rare ailment known as hemolytic uremic syndrome (HUS), which can lead to kidney failure.</p>
<p>Some experts have warned that Germany usually sees some 40 to 50 such cases a year; 784 people suffered from HUS in the outbreak. The complication usually hits about 10pc of E coli patients and kills up to 5pc of those infected.</p>
<p>Germany could now face dozens of patients needing kidney transplants. "We cannot forget these people," said Dr Karl Lauterbach, a health expert with the opposition Social Democrats. "We need more kidney donations, we need a better treatment system."</p>
<p> </p>
<p><a href="http://www.independent.ie/world-news/europe/e-coli-crisis-wanes-but-kidney-transplant-fears-rise-2676376.html">http://www.independent.ie/world-news/europe/e-coli-crisis-wanes-but-kidney-transplant-fears-rise-2676376.html</a></p>
<p> </p>
<table><tr><td></td>
</tr><tr><td valign="top"></td>
<td valign="top"></td>
</tr></table></div>Latest news about the E. coli O104 outbreak in Germany available from ECDChttps://safefoodkn.ning.com/profiles/blogs/latest-news-about-the-e-coli2011-06-10T08:47:33.000Z2011-06-10T08:47:33.000Zsafefoodhttps://safefoodkn.ning.com/members/safefood<div><p><a href="http://www.eurosurveillance.org/ViewArticle.aspx?ArticleId=19886">http://www.eurosurveillance.org/ViewArticle.aspx?ArticleId=19886</a></p>
<p> </p></div>Update on the ongoing outbreak of Haemolytic Uraemic Syndrome due to VTEC O104https://safefoodkn.ning.com/profiles/blogs/update-on-the-ongoing-outbreak2011-06-02T16:30:00.000Z2011-06-02T16:30:00.000Zsafefoodhttps://safefoodkn.ning.com/members/safefood<div><p> </p>
<a target="_blank" href="http://www.eurosurveillance.org/ViewArticle.aspx?ArticleId=19883">http://www.eurosurveillance.org/ViewArticle.aspx?ArticleId=19883</a><br /><p> </p></div>