A global food standards-setting body has made progress on a range of issues, including E. coli in sprouts and vegetables, Vibrio in seafood, and food hygiene in traditional markets.

The Codex Committee on Food Hygiene meeting in Nairobi, Kenya, addressed the outstanding parts of guidelines adopted in November 2023 at

Continue Reading Codex progresses with work on Vibrio, E. coli, and traditional markets

The FDA is advising restaurants and food retailers not to sell and to dispose of oysters and consumers not to eat oysters from Fanny Bay Oysters based in British Columbia, Canada.

Oysters harvested on Oct. 17 from harvest area 14-8 Landfill #278757 and shipped to distributors in California and Washington

Continue Reading FDA issues warning about certain oysters from British Columbia because of Vibrio

New Zealand has reported a rise in most major foodborne infections in 2022, according to recently published data. 

The data comes from EpiSurv, the notifiable disease surveillance system, and the Ministry of Health’s database on hospitalizations, which are separate. It was published by New Zealand Food Safety (NZFS), a Ministry

Continue Reading New Zealand data shows an increase in foodborne infections

Vibrio vulnificus, a microorganism that can lead to severe skin breakdown and ulcers, was detected in a recently deceased individual from Suffolk County. Following this discovery, New York Governor Kathy Hochul has addressed New Yorkers about crucial public health measures and continuous preparedness endeavors.

The Governor’s announcement comes after the

Continue Reading Death in New York possibly linked to oysters prompts updates on public health precautions

The Connecticut Department of Public Health is warning residents about the potential dangers of consuming raw shellfish and exposure to salt or brackish water along Long Island Sound, because of severe Vibrio vulnificus infections. 

Since July 1, three cases of Vibrio vulnificus infections have been reported to the state health department. The three patients

Continue Reading One dead in outbreak of Vibrio infections in Connecticut

Vibrio and Salmonella are the top bacterial pathogens linked to outbreaks in catering facilities, according to a decade of data from incidents in China.

From 2010 to 2020, China’s catering service facilities reported 18,331 outbreaks, which resulted in 206,718 illnesses, 68,561 hospitalizations, and 201 deaths.

There were 5,607 outbreaks in

Continue Reading China reveals decade of outbreak data from catering sites

A government program has found that foodborne illnesses have increased to pre-pandemic levels.

In a preliminary report, the Foodborne Diseases Active Surveillance Network (FoodNet) says that enteric infections from food have returned to or exceed levels logged from 2016-2018.

FoodNet is made up of public health staff from the U.S.

Continue Reading Researchers find most foodborne illness rates have increased to pre-pandemic levels

According to a study in the United Kingdom, imported chicken and salmon were more likely to be contaminated than domestic products.

Researchers said the work, published in the journal Food Microbiology, demonstrated the diverse pathogens present in various foods of animal and plant origin.

They looked at the prevalence

Continue Reading Imported chicken and salmon show higher contamination, finds UK study

The Florida Department of Health in Escambia County is investigating a death related to a Vibrio vulnificus infection.

Public health officials did not release any other information about the death. They did not say where the patient lived or the patient’s age.

The officials are urging residents to take precautions against infection

Continue Reading Florida officials report death of vibrio patient