In the news

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CORE update as of August 02, 2023

CORE update as of August 02, 2023, the CORE list of outbreaks and adverse events includes seven active cases. No new outbreaks were added to the table this week. In the outbreak of Cyclospora cayetanensis (ref #1171), the case count has increased from 39 to 47 cases.  For the outbreak of Cyclospora cayetanensis (ref #1163), the case count has increased from 121 to 140 cases.  For the outbreak of Salmonella Paratyphi B var. L(+) tartrate+ (ref #1157), the case count has increased from 35 to 36 cases. For the outbreak of Cyclospora cayetanensis (ref #1159), the case count has increased from 68 to 69 cases. @ https://www.fda.gov/food/outbreaks-foodborne-illness/investigations-foodborne-illness-outbreaks?utm_medium=email&utm_source=govdelivery

 

The following is a list of outbreak and adverse event investigations primarily being managed by FDA’s CORE Response Teams.

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Multinational Outbreak of Listeria monocytogenes Infections Linked to Enoki Mushrooms Imported from the Republic of Korea 2016–2020

The Journal of Food Protection (Volume 86, issue 7, July 2023) published an article by researchers from the FDA and CDC (Pereira et al. entitled “Multinational Outbreak of Listeria monocytogenes Infections Linked to Enoki Mushrooms Imported from the Republic of Korea 2016–2020”). The publication describes an outbreak of Listeria monocytogenes infections linked to imported enoki mushrooms required a multinational collaborative investigation among the United States, Canada, Australia, and France. The outbreak included 48 ill people, 36 in the United States and 12 in Canada, and was linked to enoki mushrooms from one manufacturer in Korea. The outbreak resulted in an extensive recall in the US and Canada. The study findings suggest that uncooked enoki mushrooms should be considered as a potential vehicle that may lead to listeriosis. The research concludes that using WGS, combined with judicious international data sharing, is essential for identifying and stopping future outbreaks of infectious diseases.  @ https://www.sciencedirect.com/science/article/pii/S0362028X2306773X

 

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A new antifungal compound to inhibit fungal infections discovered

Drug resistant fungi are a growing problem worldwide. Cell Chemical Biology published (Iyer, K. R., et al. (2023) Identification of triazenyl indoles as inhibitors of fungal fatty acid biosynthesis with broad-spectrum activity. Cell Chemical Biology) a study by RIKEN Center for Sustainable Research Science (CSRS) and the University of Toronto have discovered a new way to attack fungal infections. The key is to block fungi from being able to make fatty acids, the major component of fats. Currently, there are only three major classes of antifungal medications, and all of them work by destroying the barrier that surrounds fungal cells. A compound named NPD6433 was the least toxic to human cells and reduced the growth of Aspergillus fumigates. The researchers looked at how much NPD6433 suppressed growth in yeast when the yeast was missing one copy of the gene. They found that reduction in only one gene, fatty acid synthase, made yeast more susceptible to NPD6433. This result meant that NPD6433 likely works by inhibiting fatty acid synthase and thus prevents fatty acids from being made inside fungal cells. Further experiments showed that NPD6433 and cerulenin, another fatty acid synthase inhibitor, were able to kill numerous yeast species in culture. Tests showed that treating infected worms with NPD6433 reduced fatalities by about 50%. Importantly, this was true in worms infected with yeast resistant to standard antifungal medication. @ https://www.news-medical.net/news/20230731/New-way-to-attack-fungal-infections-discovered.aspx

New way to attack fungal infections discovered

Researchers at the RIKEN Center for Sustainable Research Science (CSRS) and the University of Toronto have discovered a new way to attack fungal infections.

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CFIA announced temporary import requirements for romaine lettuce from the United States (2023)

Romaine lettuce imported from the US has been associated with several outbreaks of foodborne E. coli O157:H7 illnesses in Canada. The source of the outbreaks was identified as California Salinas Valley counties of Santa Cruz, Santa Clara, San Benito, and Monterey. To decrease the risk associated with E. coli O157:H7 in romaine lettuce, the CFIA is implementing temporary Safe Food for Canadians (SFC) license requirements for the importation of romaine lettuce originating from the US Between September 28 and December 20, 2023. Importers must declare that the lettuce does not come from the counties identified or submit a COA demonstrating that the romaine lettuce does not contain detectable levels of E. coli O157:H7. @ https://inspection.canada.ca/importing-food-plants-or-animals/food-imports/food-specific-requirements/romaine-lettuce-from-the-united-states/eng/1601488215302/1601488215678

Romaine lettuce imported from the United States has been associated with several outbreaks of foodborne E. coli O157:H7 illnesses in Canada and the USA