This recall was triggered by the Canadian Food Inspection Agency’s (CFIA) test results. The CFIA is currently conducting a food safety investigation, which may lead to more recalls

The product was distributed in Ontario, Quebec and Saskatchewan. The CFIA is verifying that the recalled product is removed from the marketplace.

Consumers are being told not to consume the recalled product.

The recalled product:

So far, there have been no reported illnesses associated with the consumption of the recalled product

Questions can be directed to the CFIA at 800-442-2342 (Canada and U.S.), or 613-773-2342 (local or international).

About Listeria infections

Food contaminated with Listeria monocytogenes may not look or smell spoiled but can still cause serious and sometimes life-threatening infections. Anyone who has eaten any of the recalled products and developed symptoms of Listeria infection should seek medical treatment and tell their doctors about the possible Listeria exposure.

Also, anyone who has eaten any of the recalled product should monitor themselves for symptoms during the coming weeks because it can take up to 70 days after exposure to Listeria for symptoms of listeriosis to develop.

Symptoms of Listeria infection can include vomiting, nausea, persistent fever, muscle aches, severe headache and neck stiffness. Specific laboratory tests are required to diagnose Listeria infections, which can mimic other illnesses.

Pregnant women, the elderly, young children, and people such as cancer patients who have weakened immune systems are particularly at risk of serious illnesses, life-threatening infections and other complications. Although infected pregnant women may experience only mild, flu-like symptoms, their infections can lead to premature delivery, infection of the newborn or even stillbirth.

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When it comes to food manufacturers improving plant efficiency using overall equipment effectiveness (OEE), simply looking at output figures is not enough, says Clara Gavriliuc, Vice President of Data Analytics for SafetyChain Software.

“Without analyzing the data of each of the three OEE components during the production day, it is hard to address the root cause of inefficiencies that will contribute to significant long-term costs,” explains Gavriliuc. 

For optimum data collection and analysis, the opportunity lies with real-time plant performance software that is capable of tracking anything from downtime to how long it takes ovens to get to the right temperatures, to packaging.

“There are certain time inefficiencies that are easy to see and easy to calculate what impact they’ve caused,” says Gavriliuc. “However, there are many inefficiencies that may be hidden and only revealed when looking at data that isn’t typically captured by paper-based documentation.” 

Identifying the biggest pain points
Often, these hidden data can be used to avoid or minimize production loss from the easier to see inefficiencies. Hands down, one of the biggest and easiest to see pain points for reduced output in food plants is unplanned downtime from breakdowns. 

“From an availability standpoint, breakdowns are simple: The inefficiency cost is calculated by the amount of time you’re down and what that would have been worth if product was produced. However, what often happens is that food companies will look at this figure at the end of the day and not progress it further to identify the true root cause,” explains Gavriliuc. 

When analyzing real-time data, employees can monitor different components of the production line that may signal a potential breakdown risk. For example, if the data is showing time per unit is slowing down in one specific area of the line, that area can be assessed immediately for what is causing the performance issues. 

“What they may find is that a product isn’t feeding well into a machine and is at risk for jamming or a piece of equipment needs to be recalibrated,” says Gavriliuc. “So, what may seem like a small pain point that is slowing down production may actually be the culprit of something much larger. We don’t want to wait until something breaks – we want to be proactive. Addressing the root of the issue immediately can have huge savings in downtime production loss later.” 

While real-time data can be used to help head off any major downtime issues, they can also be used to justify upgrades into equipment or signal the need for investments into personnel training. For example, say there are two lines that are producing the same exact product. Line one is keeping up with throughput targets and moving along seamlessly. Line two is starting to bottleneck. 

Having real-time data will help to operators and supervisors to quickly identify which area of the line is slowing things down. 

“Perhaps a machine just needs to be calibrated and it is back to operating. Or, if the machine just isn’t capable of operating at the capacity required, OEE can help determine if it is cost justifiable to make an upgrade,” says Gavriliuc. “If the cause of slow throughput happens to be a personnel issue, then new training can be put in place to help get workers operating at the level they need to be. Whatever the root cause is, real-time data gives managers actionable data that will allow them to make immediate decisions to help improve overall efficiency of a food processing facility.” 

Analyzing the data
When it comes to analyzing data to determine what actions can be taken to mitigate the biggest pain points, they must maintain a balance of the three areas of OEE: Availability, Performance and Quality.

“You can focus on increasing availability and performance, but if it jeopardizes quality and you’re wasting product, then you’re not efficient. Or you can focus on quality, but if your machine availability and performance isn’t keeping up with demand, then you’re not efficient,” concludes Gavriliuc.

“Remember, OEE is a good indicator of how you are performing in all areas of production.” 

The recommendations by the EFTA Surveillance Authority (ESA) follow an updated country profile in July 2020, assessing Norway’s performance in food and veterinary areas. This profile is based on a general review audit by ESA in the country in February 2020.

In this audit, ESA assessed how Norway has followed up on 38 open recommendations out of 54 made in visits between October 2016 and December 2018.

The EFTA Surveillance Authority monitors compliance with European Economic Area (EEA) rules in Iceland, Liechtenstein and Norway. Country profiles have information on how control systems for food and feed safety, animal health and welfare are organized. To verify actions taken to address recommendations issued in sector-specific audits, ESA conducts a general review audit.

Veterinary checks on animal products
Although Norway has made good progress to address most points, it has not yet taken appropriate measures to address recommendations made on the import control system following a visit in October 2017 on the use of TRACES in import and trade, according to ESA.

TRACES NT is the European Commission’s online platform for sanitary and phytosanitary certification needed to import animals, animal products, food and feed of non-animal origin and plants into the EU. More than 40,000 users from 85 countries employ it.

ESA required improvements to ensure that all animal products from third countries undergo veterinary checks at the Norwegian border. A case has now been opened to investigate further.

One of the recommendations that ESA judged appropriate measures were not taken in a timely manner concerned authorities ensuring that no consignments in transit from a non-EEA country are introduced into the area without undergoing the necessary veterinary checks.

The other was about Norway ensuring customs authorities allow the intended customs-approved treatment or use of the consignments only in accordance with regulation.

Norway response
During the general review audit Mattilsynet (Norwegian Food Safety Authority) informed the ESA that outstanding issues will be completed by development of IT solutions within the customs digitalization program, in which the TREFF-project is a central part. Deadline for full implementation is 2024.

The ESA may send a letter of formal notice to a country, indicating it considers them to be in breach of their obligations. If the issues are not resolved, the ESA may deliver a reasoned opinion, requiring them to comply with the EEA rules in question. If the country still does not comply, the ESA can refer the matter to the EFTA Court.

In November 2019 the ESA carried out a check on hygiene in milk and meat, and their products. The final report was published in May 2020. An audit on ready to eat food is planned for fall this year and one on veterinary medicinal products and residues has been postponed until 2021.

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Two food firms have received warning letters for misbranding. Misbranding is a food safety concern because undeclared allergens and other labeling problems are a serious threat to public health.

Winter Gardens Quality Foods Inc.
New Oxford, PA

A company in Pennsylvania is on notice from the FDA for not declaring milk, a major food allergen, on Whole Foods brand Vodka Sauce’s finished product label. This was the result of a mistaken switching of product labels. 

In a Aug. 5 warning letter the FDA explains its inspectors determined that Winter Gardens Quality Foods Inc. did not follow the requirements of the Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food regulation (CGMP & PC rule).

On March 20, after the firm was notified by a customer of a mislabeled product, the firm recalled the Whole Foods brand Vodka Sauce. The Vodka Sauce, which contains milk, was mislabeled with Puttanesca Sauce back panel ingredient labels that do not declare milk. 

The firm stated “the associate that was changing over the label machine did not properly check the new roll of labels.” On June 10 the company provided an updated “Procedure for Proper Packaging and Labeling,” and records of employee training as evidence of corrective actions taken by your firm. The FDA will verify implementation of any corrective actions during the next inspection of their facility.

The full warning letter can be viewed here.

Pero Family Farms Food Company LLC
Delray Beach, FL

A company in Florida is on notice from the FDA for not declaring egg and milk, major food allergens, on Zucchini Spiral Pesto Side Dish Kits finished product labels. This was the result of a mistaken switching of product labels.

In Aug. 5 warning letter the FDA explains that they have determined that Pero Family Farms Food Company, LLC did not follow the requirements of the Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food regulation (CGMP & PC rule).

On March 10, after the firm was notified by a customer of a mislabeled product, the it recalled Zucchini Spiral Pesto Side Dish Kits. The Zucchini Spiral Pesto Side Dish Kits were mislabeled with a sweet teriyaki veggie rice back panel label that does not declare egg and milk ingredients. The firm provided corrective and preventive actions to the Office of Human and Animal Food Operations East Division 4 Recall Coordinator (DRC) by email on April 9 stating, “(redacted).” The FDA will verify implementation of any corrective actions during the FDA’s next inspection of your facility.

The full warning letter can be viewed here.

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The Public Health Agency of Canada is investigating an outbreak in that country, according to the Canadian Food Inspection Agency (CFIA), but the health department had not posted a public notice as of this afternoon.

In the United States, the outbreak has sickened 68 people across nine states. At least 14 people had to be admitted to hospitals. No deaths have been confirmed, according to the U.S. Centers for Disease Control and Prevention. Grocery chains in the U.S. that received the recalled peaches include Walmart, Kroger, and Wegmans. For a list, see below.

Eleven different weights and brands of fresh peaches are subject to the recall in Canada.

“The CFIA is warning the public not to consume and retailers, distributors, manufacturers, and foodservice establishments such as hotels, restaurants, cafeterias, hospitals, and nursing homes not to serve, use, or sell the products described below,” according to the recall notice.

“Prima Wawona, located in Fresno, California, has recalled fresh peaches with various brand names due to possible Salmonella contamination. Various importers in Canada are conducting a recall of the affected products. Peaches with the same PLU numbers and that are ‘Product of Canada’ are not affected.”

Peaches recalled in Canada are:

U.S. distribution
Retailers in the United States that received recall product from Prima Wawona or Wawona Packing Company include, but are not limited to:

• ALDI
• Target
• Kroger recall, including the following affiliated retailers: Jay-C, King Soopers. City Market. Fry’s, Ralphs, Food 4 Less, Foods Co., and Smiths
• Walmart
• Wegmans

About Salmonella infections
Food contaminated with Salmonella bacteria does not usually look, smell, or taste spoiled. Anyone can become sick with a Salmonella infection. Infants, children, seniors, and people with weakened immune systems are at higher risk of serious illness because their immune systems are fragile, according to the CDC.

Anyone who has eaten any of the recalled peaches and developed symptoms of Salmonella infection should seek medical attention. Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis. Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis.

Symptoms of Salmonella infection can include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating contaminated food. Otherwise, healthy adults are usually sick for four to seven days. In some cases, however, diarrhea may be so severe that patients require hospitalization.

Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop a severe illness and serious, sometimes life-threatening conditions.

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A new school year is approaching and with it, changes to your usual routine.

“Parents are juggling many decisions as students may be returning to school for the first time since the COVID-19 pandemic began, and others may still be distance learning,” said Mindy Brashears, Under Secretary for Food Safety at the U.S. Department of Agriculture (USDA). 

“You don’t want to add foodborne illness – commonly called food poisoning – to your list of concerns, so take time to plan and prepare your children’s lunch meals safely.”

The USDA encourages families to be prepared by adding a few essential items to back-to-school shopping lists. They can be used to avoid mistakes in the kitchen that can lead to illness.

“Having the whole family follow some simple food safety behaviors can help them avoid all kinds of illnesses this time of year, including foodborne illness,” said Paul Kiecker, Administrator for USDA’s Food Safety and Inspection Service. 

“This list of items can help you and your family make sure lunches and snacks are safely prepared, following the USDA’s four steps to food safety: Clean, Separate, Cook, and Chill.”

1. Hand wipes, hand sanitizers, soap and towels — Now more than ever, it’s important to keep these items visible as a reminder to clean hands and surfaces. People tend to rush through the steps of washing when they are on-the-go. Recent USDA research conducted in test kitchens revealed participants were not washing their hands properly up to 99 percent of the time before and during meal preparation. Wash hands with clean, running water (warm or cold) and soap for at least 20 seconds and dry them with a clean cloth or towel. Hand wipes and 60 percent alcohol-based hand sanitizers can be used to clean hands and surfaces if water and soap are not available. Remember to wash cutting boards, dishes, utensils and countertops with soap and hot water after preparing each food item and before proceeding to the next item. A bleach-based solution can be used to sanitize surfaces and utensils.
2. Different colored cutting boards — If you’re preparing perishable foods that require cutting (for example, bacon and chicken for salad) make sure you separate raw meat and poultry from ready-to-eat foods (such as fruits, vegetables, cheeses, etc.) to avoid cross-contamination. Harmful bacteria can spread throughout the kitchen and get onto cutting boards, utensils, countertops and other ready-to-eat foods you’re preparing. Different colored cutting boards are a good reminder of this step. Use a green cutting board for fresh produce and another color for meat and poultry.
3. Food thermometers — A food thermometer is the only way to know that foods are safely cooked to a temperature high enough to kill any harmful bacteria that might be present. Have a food thermometer easily accessible. It will be easier to remember the cook step if the thermometer is always reachable.
4. Insulated soft-sided lunch boxes,
   gel packs, and appliance thermometers
5. — If children have lunch outside of the home, make sure they have an insulated, soft-sided lunch box or bag to keep perishable items in their lunch cold. A frozen gel pack, combined with a frozen juice box or bottle of water, should keep lunches chilled and safe until lunchtime. Place them on top and bottom of perishable food items to keep them cold and avoid the “Danger Zone” (temperatures between 40 and 140 degrees Fahrenheit where bacteria can multiply quickly and cause illness).
6. Insulated containers — When children take a hot lunch outside of the home, insulated containers are important to keep food that should be served hot safe. Use an insulated container to keep soup, chili, and stew hot at 140 degrees Fahrenheit or above. Fill the container with boiling water, let it stand for a few minutes, empty, and then put in the piping hot food. Keep the insulated container closed until lunchtime to keep the contents hot.

Stop by the food preparation aisle at your grocery store to find many of these items on your back-to-school food safety list. By using them, you can keep your children — and the rest of your family — safe from foodborne illness.

Consumers can view some age-appropriate food safety lessons and learn more about key food safety practices at Foodsafety.gov, by following @USDAFoodSafety on Twitter and by liking Facebook.com/FoodSafety.gov. Consumers with questions about food safety can call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday, in English or Spanish, or email to mphotline@usda.gov. Consumers can also chat live at https://ask.usda.gov/.

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Potential sources of the increase in E. coli O157 cases are not yet clear but recent warm weather may have played a role.

The latest available data shows in the week ending Aug. 16, there were 27 E. coli O157 notifications. The past four weeks had seen 11, 13, 6 and 7 respectively.

Based on 2019 statistics for the week ending Aug. 18, there were 13 E. coli O157 notifications. The previous four weeks had three weeks with 12 and one with 14.

Source as yet unknown
“Since the beginning of August, Public Health England has noted a general increase in reports of E. coli O157 infections, in particular in the West and East Midlands,” said a PHE statement sent to Food Safety Website.

“An increase in E. coli activity at this time of year is not unusual, especially given recent climatic conditions. Public Health England is actively investigating this situation. A possible source of these outbreaks remains unclear at this point in time.”

Some services at the gastrointestinal bacteria reference unit (GBRU), which is part of PHE, have been suspended due to the coronavirus pandemic. However, detection of STEC from stool specimens and isolates using PCR and confirmation of identity and typing of Salmonella, Shigella, STEC and Listeria using whole genome sequencing are continuing.

Precautions for public
Symptoms of E. coli infection include abdominal cramps and diarrhea that can become bloody. Fever and vomiting may also occur. The incubation period can range from three to eight days and most patients recover within 10 days.

HUS is a serious condition that can lead to kidney failure, permanent health problems, and even death. It is most often triggered by STEC infection, according to the U.S. Centers for Disease Control and Prevention. Early symptoms include decreased urine output, diarrhea, and feeling slow and tired. HUS usually develops one to two weeks after initial symptoms of E. coli infection.

E. coli is transmitted to humans primarily through consumption of contaminated food, such as raw or undercooked ground meat, raw milk, and raw vegetables and sprouts.

“E. coli can cause a serious infection in those with weakened immune systems or vulnerable groups, including babies, the elderly or pregnant women,” according to PHE.

“Some infections can be severe and people who are infected may go on to develop complications which may be life-threatening. As with all instances of diarrhea and vomiting, it is important that people keep hydrated and stay away from work or school for as long as symptoms persist. If you do notice blood in your stool, contact your GP immediately.”

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Scientists used national surveillance data to analyze the relationship between climate and campylobacteriosis in Denmark, Finland, Norway, and Sweden and estimate impact of climate changes on future disease patterns.

They found nearly 6,000 excess Campylobacter cases per year in these four countries could be linked only to climate changes, according to the study published in the journal Scientific Reports.

Domestic cases of campylobacteriosis are commonly linked to contaminated food or drink such as poultry or unpasteurized milk. However, recently environmental and behavioral factors such as recreational water contact, occupational exposure at poultry farms and abattoirs and contact with household pets have emerged as important transmission routes.

Climate impact
A total of 64,034 reported cases of Campylobacter were included in the final database. However, it featured only domestic patients for Norway and Sweden but both domestic and cases of unknown origin from Denmark and Finland.

During the baseline period from 2000 to 2015, the average annual number of cases per 100,000 people in the four countries was 42, ranging from 25 in Norway to 60 in Denmark. This was predicted to rise to 117 in 2080 to 2089. The database also included per municipality per week and year from 2000 to 2015 precipitation and temperature, the number of heat waves and days with heavy precipitation.

Researchers calculated the excess number of cases caused only by climate change. Results showed climate changes can result in an average 145 more annual cases of Campylobacter by 2040 to 2049 and almost 1,500 by the late 2080s in each country per year. The effect was less pronounced in Sweden.

Models for Campylobacter and climate showed the amount of cases in any week during the summer rose significantly with increasing temperature and heavy rainfall in the previous week, suggesting a non-food transmission route. A rise in heat waves in any week during summer as well as increases in precipitation during winter decreased the amount of Campylobacter cases reported one week later.

Researchers estimated the effects of arbitrary climate changes in models by changing the different variables. For instance, a 1 millimeter increase in precipitation with all other variables unchanged in any municipality in any week during the summer will result in a 38 percent increase in Campylobacter cases in that municipality the following week.

Changing seasonal occurrence
Predictions indicate that Campylobacter cases in the four Nordic countries combined can increase by 25 percent by the end of the 2040s and 196 percent by the end of the 2080s compared to the predicted baseline of 2000 to 2015. The impacts vary with country and time period with the highest increases predicted in Denmark and Norway during the late part of the period.

Models also predict a change in future seasonal distribution of cases. At present, Campylobacter increases during spring and summer and almost half of the annual total is reported between July and September.

During 2040 to 2059, this pattern will remain similar although the high season extends until November. For later scenarios, the seasonal variation has become less pronounced with cases increasing from April and remaining higher until November. This means only a third of cases will be reported in July to September.

Campylobacter disease transmission reflects chicken flock infection rates and human behavior such as barbecues and outdoor activities, both of which are dependent on weather and likely to alter in a changing climate.

Researchers said results likely over-estimate the future number of cases as public health systems will adapt to higher incidences by taking stronger measures to reduce incidence.

“Establishing how extreme weather events and climate changes affect campylobacteriosis can form the basis of well-guided early warning systems in vulnerable areas and better targeting of prevention and control measures, potentially reducing the public health and economic impact of Campylobacter in these areas.”

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All of the implicated peaches were packed or supplied by Prima Wawona or Wawona Packing Co., both of California.

The Centers for Disease Control and Prevention reports that epidemiologic evidence indicates peaches are the likely source of this outbreak. As of Aug. 19, the CDC reported a total of 68 confirmed patients across nine states. The Food and Drug Administration’s investigation to identify a source of contamination is ongoing.

Today, Prima Wawona expanded the recall to include bagged and bulk, or loose, peaches that they supplied to retailers nationwide.

The firm’s news release states it is recalling “bulk/loose peaches distributed and sold from June 1 through Aug. 3 and its bagged Wawona and Wawona Organic peaches distributed and sold from June 1 through Aug. 19 because the products could possibly be contaminated with Salmonella.”

“Consumers who cannot remember when they purchased peaches supplied by Prima Wawona should throw them away. Consumers who purchased loose peaches prior to Aug. 3, 2020, and don’t know if they are from Prima Wawona should throw them away,” according to the FDA outbreak update posted today.

The bagged peaches were distributed and sold in supermarkets with the following product codes:

• Wawona Peaches – 033383322001
• Wawona Organic Peaches – 849315000400
• Prima® Peaches – 766342325903
• Organic Marketside Peaches at Walmart – 849315000400
• Kroger Peaches – 011110181749
• Wegmans Peaches – 077890490488

For bagged peaches, the product codes may be found at the bottom of each package. All affected peaches may be found in stores nationwide.

Retailers that received recall product from Prima Wawona or Wawona Packing Company include, but are not limited to:

• ALDI
• Target
• Kroger recall, including the following affiliated retailers: Jay-C, King Soopers. City Market. Fry’s, Ralphs, Food 4 Less, Foods Co., and Smiths
• Walmart
• Wegmans

The bulk and loose peaches supplied by Prima Wawona are sold in grocery stores in a variety of formats, typically bins where consumers may select their own fruit and may have the following stickers with PLU numbers on them: 4037, 4038, 4044, 4401, 94037, 94038, 94044, 94401. Not all peaches with these PLU codes are supplied by Prima Wawona. Consumers who are unsure of the brand or variety of your loose peaches, you can contact your retailer or supplier, or throw them out, according to the FDA.

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The rise coincides with an increase in Campylobacter in broiler flocks since the end of July, according to Folkhalsomyndigheten (Public Health Agency of Sweden).

This agency, regional infection control units, National Veterinary Institute (SVA), Livsmedelsverket (National Food Agency), Swedish Board of Agriculture and Swedish Work Environment Authority are investigating causes of the increase and trying to reduce the number of cases.

During the four weeks before the increase, the number of reported cases with domestic infections or where information about country of infection was missing were 88 cases in week 28 in early July; 77 in week 29; 88 in week 30 and 94 in week 31. In week 32 at the start of August infections increased to 149 and they reached 161 in week 33.

Investigating sudden rise in infections
The rise has affected different parts of the country but one county, Sörmland, found 12 cases in July and already there have been 19 in August.

Rikard Dryselius, a microbiologist at Folkhalsomyndigheten, said the general increase is seen in most counties across Sweden, especially in those with a large enough population base.

“We do not know yet whether it is an outbreak or not. The information we have is a sudden increase in the number of human cases that, according to the Swedish National Veterinary Institute, follows a sudden increase among large broiler flocks. Typing is under way and comparisons will be performed,” he told Food Safety Website.

The SVA reports information weekly on the proportion of Campylobacter positive flocks. This shows an increase for week 29, 30 and 31.

Campylobacter infection is more common in the summer, but the increase comes after a period when the incidence has been unusually low. The prevalence of Campylobacter in broiler flocks has been very low during the first half of the year.

“The COVID-19 pandemic is one plausible explanation for the low numbers as similar patterns have also been observed for other diseases, which we intend to investigate further. An additional explanation could also be the low level of Campylobacter positive broiler flocks, as you can see in the statistics of SVA,” said Dryselius.

Tackling Campylobacter problem
For the past three years, Folkhalsomyndigheten and Livsmedelsverket have compared Campylobacter from fresh chicken bought in stores during the summer with Campylobacter from human cases during the corresponding period.

This work found about a third of cases could be linked to chicken meat and the majority to Swedish conventionally bred chicken.

Evidence so far suggests the increase in infections and higher occurrence in broiler flocks is also on this occasion connected, according to Folkhalsomyndigheten.

Folkhalsomyndigheten and the National Veterinary Institute will analyze Campylobacter samples from patients and broiler flocks as part of the investigation.

A total of 8,132 cases of campylobacteriosis were reported in 2018 compared to 10,608 in 2017. Most are considered sporadic but in the past few years, several large outbreaks linked to domestically produced chicken have occurred. In 2016 and 2017, the country had a large outbreak caused by Swedish chicken with an estimated 5,000 more cases reported between August 2016 and May 2017 than normal.

People with infection usually have diarrhea which is often bloody, fever, and stomach cramps. Nausea and vomiting may occur. Symptoms usually start two to five days after the person ingests Campylobacter and last about one week.

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