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A review article in the International Journal of Food Microbiology (Vol 352, Aug 2021) explores the bacteriological safety of sprouts. Sprout consumption was associated with more than 60 outbreaks of foodborne illness worldwide since 1988. The most common pathogens found were Salmonella and pathogenic Escherichia coli (especially STEC). The germination process causes changes in the chemical composition of seeds that improve the nutritional value of sprouts while decreasing their microbiological safety. The germination conditions are ideal for bacterial growth as well. The implementation of good agricultural practices is an essential tool for producing high-quality seeds. Several methods of seed decontamination are used commercially or have been investigated by researchers in the post-harvest stage. After germination, seedlings should be kept under refrigeration and, if possible, cooked before consumption. Finally, microbiological analyses should be performed at all stages to monitor the hygiene of the sprout production process. @ https://www.sciencedirect.com/science/article/abs/pii/S0168160521002257

CORE identified pre-cooked shrimp as the source for the Salmonella Weltevreden outbreak reported in CORE last week. The information collected so far indicates that pre-cooked shrimp is the likely source of this outbreak.  However, it appears that the product lots linked to outbreak illnesses are past their shelf life and are no longer available for sale. The most recent illness occurred in late April 2021. FDA continues to investigate, and if FDA’s outbreak investigation results in specific, actionable steps for consumers to protect themselves, a public health advisory will be issued. Patients in the new Salmonella Weltevreden outbreak live in Nevada and Arizona. Health officials do not rule the possibility that there may be people in other states who have been infected. @ https://www.fda.gov/food/outbreaks-foodborne-illness/investigations-foodborne-illness-outbreaks?utm_medium=email&utm_source=govdelivery

According to the CFIA, Phoenicia Group (Montreal, Quebec) has recalled Al-Rabih branded Tahini Sesame Paste from the Canadian marketplace due to suspected Salmonella contamination. The recalled product is Al-Rabih branded Tahini Sesame Paste, sold in 454 gram (one pound) jars with a batch/lot of 157 29420, a best-before date code of 22/OC/19, and a UPC of 7 70338 10053 5. The recall was triggered by Canadian Food Inspection Agency (CFIA) test results. There have been no reported illnesses associated with the consumption of this product. The Al-Rabih branded Tahini Sesame Paste products were marketed, distributed, and sold in the Canadian provinces of Ontario and Quebec. However, it is always possible these food products had wider distribution within the country. @ https://inspection.canada.ca/food-recall-warnings-and-allergy-alerts/2021-06-14/eng/1623717905250/1623717911599

The number of Shiga toxin-producing Escherichia coli (STEC) infections in Europe declined slightly in 2019 compared to 2018. However, it was higher than in previous years; according to a new report, the number of Shiga toxin-producing Escherichia coli (STEC) infections in Europe declined in 2019 slightly, compared to 2018, but was higher than previous years, according to a new report. The report finds that for 2019, 29 EU/EEA countries reported 8 313 confirmed cases of Shiga toxin-producing Escherichia coli (STEC) infection. The notification rate increased in 2018−2019. The countries with the most notifications are Denmark, Iceland, Ireland, Malta, and Norway. For 2019, there were 8,313 confirmed cases of STEC infection reported, but no multi-country outbreaks were detected or investigated. In 2018, there were 8,658 similar cases and 6,455 in 2017. A contributing factor may be the shift from the traditional culture to new diagnostic methods such as PCR.  The age groups most affected by STEC infection were infants and children up to four years of age. In 2019, Germany had the most confirmed cases with 1,907, and the United Kingdom had 1,587. Undercooked ground beef or other meats were a significant risk factor for acquiring sporadic foodborne STEC infection, most often caused by serogroup O157. @ https://www.ecdc.europa.eu/en/publications-data/shiga-toxin-producing-escherichia-coli-stec-infection-annual-epidemiological