When someone says Australian boarding school, all I can think of is the highlarious television show, Summer Heights High.

Some researchers from Canberra report in the current issue of Foodborne Pathogens and Disease about an outbreak of Campylobacter jejuni gastroenteritis at an Australian boarding school.

Thirty-five cases of gastroenteritis were recorded among 58 questionnaire respondents, with 14 of 18 persons submitting fecal samples having confirmed C. jejuni infections. Attendance at one evening meal was statistically associated with illness (ratio of proportions of 3.09; 95% confidence intervals: 1.21, 14.09; p = 0.02). There was no statistically significant association between any single food provided at the implicated evening meal and illness, suggesting that the potential cause of the outbreak was a cross-contamination event.

The study highlights the potential of cross-contamination as a cause of epidemic campylobacteriosis. The application of molecular techniques to aid epidemiological investigation of recognized C. jejuni outbreaks is illustrated.
 

Something’s going at a farmers’ market in east-central Iowa, with reports surfacing that more than 10 people are sick with foodborne illness, possibly related to a freshly prepared fruit and vegetable product sold at the market.

The Iowa Department of Public Health reminded people visiting a farmer's market to only buy from vendors who keep freshly prepared fruit and vegetable products cold.

Once you buy the food make sure you store them in a cold place, and eat them within a few days.
 

I love Jimmy John’s veggie subs. I think the secret ingredient is in the guacamole spread-thingy. I avoid the sprouts though; not just because they’ve been linked to outbreaks, but I find they ruin the whole flavor chemistry.

It appears that now I might have reason to avoid the guacamole spread-thingy as well.

Research from the CDC shows that “nearly 1 out of every 25 restaurant-associated foodborne outbreaks with identified food sources between 1998 and 2008 can be traced back to contaminated salsa or guacamole.”
 

The risks might arise from big batches of the stuff being stored at improper temperatures, or contamination from mishandling the raw ingredients.

Next time I’m at Jimmy John’s, I’ll make sure I ask how their delicious guacamole is prepared and stored so as not to make any rash decisions about completely avoiding it.

Officials in Taiwan said today dried tofu in vacuum-sealed plastic sacks was suspected in a series of botulinum poisoning cases.

Taiwan has seen eight botulinum poisoning cases involving 11 people since April. One person was killed, five remain hospitalized and five others have been discharged from hospitals after treatment.

The Department of Health said three soybean product factories use a sterilized vacuum packaging process, and that only tofu products that are thoroughly sterilized before being vacuum-packed should be stored or displayed in room temperature environments.

Products from factories that do not properly sterilize their dried tofu should be refrigerated until eating, health officials said.