Latest news with #gastroenteritis
Yahoo
3 days ago
- Health
- Yahoo
More than 140 fall ill with unexplained virus on cruise ship
An investigation has been launched after more than 140 people fell ill with a painful vomiting bug on a cruise and passengers fell ill and had to be isolated on the Royal Caribbean cruise ship between July 4 and 11. The Navigator of the Seas was carrying 3,194 passengers on a seven-night cruise and was heading from Los Angeles to Mexico when people started to fall ill. Seven members of crew and 134 passengers started vomiting, suffering abdominal cramps and having diarrhoea. A Royal Caribbean Group spokesperson said: "The health and safety of our guests, crew, and the communities we visit are our top priority. To maintain an environment that supports the highest levels of health and safety onboard our ships, we implement rigorous cleaning procedures, many of which far exceed public health guidelines.' READ MORE: How to watch Man Utd v Leeds United on TV: Live stream and start time READ MORE: Major Coronation Street star's exit follows huge twist in robbery storyline The US Centers for Disease Control has taken samples and is investigating the cause of the outbreak. The symptoms match acute gastroenteritis (AGE). caused by norovirus. Norovirus has been responsible for most of the 18 gastrointestinal disease outbreaks on ships this year. The CDC said: "Norovirus is often a cause of gastrointestinal illness outbreaks on cruise ships, but we don't always know the cause of the outbreak when we begin an investigation. "Finding the agent that caused an outbreak (causative agent) can take time. When an outbreak occurs, people whose symptoms met the case definition are asked to provide stool or vomitus samples." It added: "These samples are tested to determine the causative agent. In this outbreak, samples are pending confirmatory testing." Norovirus is a highly contagious virus that causes acute gastroenteritis — inflammation of the stomach and intestines. It's one of the most common causes of foodborne illness and can affect people of all ages. Symptoms usually appear 12–48 hours after exposure and include: Nausea, vomiting, diarrhoea, stomach pain, fever, headache and body aches Symptoms typically last 1–3 days, but people can remain contagious for several days after symptoms stop. Prevention: Wash hands thoroughly with soap and water (hand sanitiser is less effective); disinfect contaminated surfaces with bleach-based cleaners; avoid preparing food for others while sick and for at least 2–3 days after recovery There is no specific treatment for norovirus; management focuses on hydration and rest. In severe cases (especially in young children, the elderly, or immunocompromised individuals), hospitalisation may be necessary due to dehydration.
CNA
4 days ago
- Health
- CNA
CNA Explains: Why a caterer was fined S$7,000 for giving 171 people food poisoning
SINGAPORE: Food company Yunhaiyao has been fined S$7,000 (S$5,400) over a mass food poisoning incident at tech firm ByteDance's Singapore office, which left 171 victims sick. This was the maximum fine the company could have received. But online, some have suggested the penalty was too light, considering the number of people who fell ill. What happened? Yunhaiyao, which owns the Yun Nans chain of restaurants, catered lunch for staff of ByteDance at One Raffles Quay on Jul 30, 2024. After their meals, 171 people suffered gastroenteritis symptoms, including fever, diarrhoea, vomiting, stomachache and headache. Sixty were taken to the hospital, of whom 22 were warded. They had eaten a wok-fried diced chicken dish that contained Staphylococcus aureus bacteria, or staph, over 2,000 times above acceptable levels. Investigations later uncovered a cockroach infestation in a Yun Nans outlet at Northpoint City, which had the catering licence. This was the Northpoint City outlet's first attempt at offering corporate catering. Yunhaiyao said in a statement that there were problems in "basic hygiene protocols" among others. Yunhaiyao has since closed its Northpoint City outlet and its corporate catering business in Singapore. Yunhaiyao Pte Ltd was liable for the offence, although it was CEO Lu Zhi Tao who appeared in court to plead guilty and receive the sentence on the company's behalf. What's the punishment for food poisoning? Yunhaiyao pleaded guilty to two charges. The first charge was under Section 18 of the Sale of Food Act. This states that a person must not sell food that is not of the quality, nature or substance of food demanded by the purchaser. For a first-time offender like Yunhaiyao, the maximum punishment is a S$5,000 fine. A repeat offender can be fined up to S$10,000 and jailed for up to three months. The second charge was under Regulation 26(b) of the Environmental Public Health (Food Hygiene) Regulations. This states that a person engaged in the sale of food shall ensure the premises are free of rodent, cockroach or other vermin infestation. The maximum punishment is a S$2,000 fine. If the offence continues after conviction, there is a maximum fine of S$100 for each day it continues. Yunhaiyao's fine consisted of the maximum S$5,000 for selling food that was not of the quality demanded by ByteDance, and the maximum S$2,000 for the cockroach infestation. The judge considered the number of victims to be "staggering" and said it was fortuitous that there were no deaths. Aside from the actual harm caused to the victims, she also considered the high risk of potential harm caused by Yunhaiyao's "lackadaisical attitude" towards food safety. Food poisoning cases can also be dealt with under the Environment Public Health Act. Section 40 of this Act states that food establishments must not sell any food intended for human consumption that is unsound or unfit for that purpose. The maximum fine for a first-time offender is S$10,000. A repeat offender can be fined up to S$20,000 and jailed for up to three months. How does this compare to other food poisoning cases? In 2014, a four-year-old boy died after eating contaminated food at a food court in Northpoint Shopping Centre. The stall operator was fined S$1,400 for two breaches – failing to register a food handler and failing to protect food in a covered container. The stall operator's licence was also suspended until it had thoroughly cleaned the stall and its food handlers were re-certified in food hygiene. In another fatal food poisoning case, Spize restaurant in 2018 supplied bento boxes contaminated with Salmonella for a company event. Bacillus cereus and faecal coliforms were also found in a fried rice dish. Seventy-three people fell ill, of whom 47 were hospitalised. A 38-year-old man who had a Salmonella infection died of sepsis and multi-organ failure following acute gastroenteritis. Spize was fined the maximum S$10,000 under the Environment Public Health Act, for possessing food unfit for human consumption. Together with related firm Spize Events, the fines came up to S$32,000. They were convicted of 14 offences, including hiring unregistered food handlers and having poor hygiene practices. At the time, authorities said there was insufficient evidence linking the fatality to negligence by any particular person, so no individual was charged. Mr Adrian Wee, managing partner of Lighthouse Law LLC, said the higher number of charges suggested that the conduct in the Spize case was more egregious. There is also a distinction between incidents that arise from a single breach and from multiple breaches, he said. For the latter, such as in the Spize case, the cumulative penalties can be significant. Mr Josephus Tan, managing director of Invictus Law Corporation, said every case was different even if they may look similar on the surface. Courts also consider factors like the severity of the injuries suffered by the victims, the degree of negligence and the duration of offending, he said. So was Yunhaiyao's punishment too light? "Given the magnitude of the food poisoning in this case, it is not surprising that some may feel that harsher penalties may be warranted," said Lighthouse's Mr Wee. But he noted that financial penalties, and imprisonment for repeat offenders, are not the only means of deterrence. Offenders also face loss of reputation and the potential loss of their shop or catering licences, he pointed out. Additionally, the Singapore Food Agency (SFA) can issue directives to ensure food safety standards are met, and did so in Yunhaiyao's case. The company was required to throw away food, clean its premises and re-certify all food handlers in food safety. SFA suspended the Yun Nans outlet at Northpoint City until these measures were taken. Mr Tan from Invictus believes however that the fines were insufficient in this case and food poisoning ones in general, even though the court could not have imposed more than what parliament legislated. "A commercial operator must always carry a heavier responsibility if they are in the business of profiting from the masses where any subpar, unethical or illegal practices from their end may have tremendous (impact)," he said, citing the food, transport, healthcare, education and renovation sectors as examples. He pointed to how, under the Workplace Safety and Health Act (WSHA), workplace-related deaths can lead to fines of up to S$200,000 for individuals and and S$500,000 for companies. "It is timely for parliament to seriously consider amending the relevant legislations governing food safety to mirror those we see in the WSHA," Mr Tan added. "It is important to send a message to aspiring commercial operators that if one intends to profit from the masses, one should also be ready to adhere to the strictest industry and legal standards."
CNA
4 days ago
- Health
- CNA
Food poisoning vs stomach flu: What's causing your nausea, vomiting or diarrhoea?
If you're doubled over in the bathroom right now, your mind might be flashing back to the raw oysters or fried rice you had a few hours ago. Never again will you set foot in that restaurant, you resolve to yourself. But hold your Google review just yet. As plausible as those foods might be responsible for your double-ended purging (you know, vomiting and diarrhoea-ing), the last meal you had may not be the culprit. That's because there's an incubation period before the symptoms of food poisoning show up. And even so, it might be a stomach flu, not food poisoning, that's causing you so much grief. Gastroenteritis, which includes both food poisoning and stomach flu, often leads to the inflammation of the stomach or intestine; and inflammation is what makes these organs feel swollen and sore – and causes symptoms such as nausea, vomiting, abdominal pain and diarrhoea. But pain is pain, no? Why should it matter whether it's caused by food poisoning or a stomach flu? We find out: WHAT ARE THE USUAL CAUSES OF FOOD POISONING AND STOMACH FLU? Food poisoning is often linked to improper food handling or storage, said Dr Daniel Lee, a senior colorectal surgeon with Colorectal Clinic Associates. 'The common sources include undercooked seafood, such as sushi or shellfish, and hawker fare like half-cooked eggs or grilled meats that may not be properly stored or cooked.' Stomach flu or viral gastroenteritis, on the other hand, is caused by viruses such as norovirus, rotavirus or adenovirus, according to Dr Melvin Look, the director of PanAsia Surgery and a consultant surgeon in gastrointestinal, laparoscopic and obesity surgery. "They can be found in the faeces and vomit of a person who is infected, and you can become infected if you come into close contact with contaminated objects and surfaces," said Dr Look. "You can also get it if you consume food and drinks prepared by a food handler who is infected." As such, stomach flu can be easily transmitted from person to person, especially in schools, childcare centres and crowded spaces, said Dr Lee. 'In past incidents investigated by the Ministry of Health, norovirus outbreaks in childcare centres were linked to poor handwashing and surface hygiene, with rapid spread among children and staff,' he highlighted. HOW ARE THE SYMPTOMS DIFFERENT FOR FOOD POISONING AND STOMACH FLU? Both conditions cause similar symptoms – nausea, vomiting, diarrhoea and/or stomach cramps – according to Dr Benjamin Yip, a gastroenterologist and the medical director of Alpha Digestive & Liver Centre. But in stomach flu, you may also experience a low-grade fever, muscle aches and fatigue, he said. As for which is more serious, Dr Lee, opined that food poisoning can be more dangerous, especially when caused by toxin-producing bacteria that can lead to severe complications. 'In Singapore, there have been past incidents where contaminated food from commercial establishments resulted in widespread illness and fatalities,' highlighted Dr Lee. 'In contrast, stomach flu outbreaks in childcare centres and schools are common but are usually mild and self-limiting.' Dr Yip agreed but added that the timeliness of treatment plays a role, too. 'Some types of food poisoning can lead to more severe complications than stomach flu, especially in vulnerable individuals such as the elderly, young children or those with weakened immune systems.' So, 'it's not always accurate to say one is more serious than the other. It really depends on the cause, the person's health and how quickly treatment is received', said Dr Yip. BUT THE FOOD YOU ATE SMELLED AND TASTED PERFECTLY FINE "The pathogenic (harmful) bacteria that cause foodborne illness are different from spoilage bacteria that cause food to go deteriorate and go bad," said Dr Look. "That is why food that is contaminated with bacteria that can cause food poisoning often does not smell bad. Neither does the contaminated food have an unpleasant taste or texture." And it doesn't take much for such bacteria to wreak havoc. "Even a minute quantity of raw chicken juice can produce a campylobacter infection that can result in bloody diarrhoea," warned Dr Look. Cooked food isn't entirely safe either. You should avoid eating cooked food that has been left in the open, especially overnight. "Bacteria that have contaminated cooked foods can multiply to dangerous levels in one or two hours at room temperature," said Dr Look. KEEP, REHEAT AND EAT LEFTOVERS Here's how to use your leftovers without worrying about getting a stomachache, said Dr Melvin Look, the director of PanAsia Surgery and a consultant surgeon in gastrointestinal, laparoscopic and obesity surgery: How to store leftovers: Cool the food quickly within 90 minutes and store it in the fridge in individual lidded containers or sealed bags to prevent cross-contamination. Do not put hot foods directly into the refrigerator as this may warm up the compartment and allow food that is already in there to go bad. How to reheat food: Maintain the temperature at 70 degrees Celsius or above for at least two minutes. A good guide is that it should be piping hot throughout. How to keep cooked food: Consume with minimum delay. Otherwise, store the food chilled in the refrigerator or keep hot above 60 degrees Celsius in a thermos flask. How soon to consume leftovers: Within the next two days. Any food that is meant to be kept longer should go straight to the freezer and not the fridge. HOW SOON DO THE SYMPTOMS USUALLY APPEAR? 'Food poisoning is usually the result of consuming contaminated food or drinks, with symptoms appearing rapidly – sometimes within one to six hours,' said Dr Lee. But when it comes to bacterial food poisoning that involves salmonella or E. coli, the microbes may take longer to multiply and cause symptoms, said Dr Reuben Wong, a gastroenterologist at Gleneagles Hospital's gutCARE. For instance, said Dr Wong, salmonella starts to show signs 12 to 72 hours after infection, while E. coli can take one to eight days to hit. For listeria, which is particularly fatal to unborn babies and newborns, the first signs of infection may only show 30 days or more after infection. However, there are some bacteria, such as staphylococcus aureus, that can produce toxins that show symptoms within hours, said Dr Yip. 'The food poisoning symptoms often appear quickly, sometimes within one to six hours.' 'In contrast,' said Dr Lee, 'stomach flu or viral gastroenteritis is caused by viruses such as norovirus and spreads through contact with infected individuals or contaminated surfaces, with symptoms usually appearing one to three days after exposure.' 'In short,' he surmised, 'food poisoning tends to have a sudden onset and may be more severe, while stomach flu often develops more gradually, and may include body aches and fever.' CAN YOU DEVELOP BOTH FOOD POISONING AND A STOMACH FLU? Yes, although it is quite uncommon, said the doctors. 'For example, you could have eaten contaminated food at a party or shared meal, while also being exposed to a stomach flu virus in the same setting,' explained Dr Yip. Dr Lee warned that 'having both conditions at the same time may result in more severe symptoms, including prolonged vomiting, diarrhoea, dehydration and fatigue'. 'It's best to seek medical attention, especially for young children or older adults,' he advised. WHEN SHOULD YOU SEE A DOCTOR? 'Most cases of food poisoning or stomach flu are mild and get better on their own within a few days,' said Dr Lee. 'You can usually manage symptoms like vomiting and diarrhoea at home by staying hydrated, resting and taking small sips of fluids or oral rehydration salts.' A word of caution, said Dr Lee, is to not dismiss ongoing diarrhoea or stomach discomfort as just a lingering stomach bug. 'If these symptoms persist beyond a few weeks, they could be early warning signs of underlying colorectal conditions, including colorectal cancer.' He added: 'We generally advise seeking medical advice for any persistent or recurrent changes in bowel habits. It's important to listen to your body; if something feels off, especially for those over 40 or with a family history of colorectal cancer, it's always better to check early than to wait'. However, go to the doctor immediately, said Dr Yip, if you experience: "One of the important advances we now have in managing food poisoning is the ability to quickly identify, within a few hours, the causative pathogen by a stool test called the Gastrointestinal Pathogen Panel," said Dr Look. "More than 20 common bacteria, viruses and parasites can be accurately detected using a molecular diagnostic technique called multiplex real-time polymerase chain reaction. Knowing the exact bug causing the food poisoning allows us to plan the treatment better." Hospitalisation, antibiotics and further treatment may be needed for severe food poisoning, said Dr Look. "In the rare cases of very severe infection leading to septicaemia, this can result in liver and kidney damage and multi-organ failure."
CNA
5 days ago
- Health
- CNA
ByteDance mass food poisoning: Caterer Yunhaiyao fined S$7,000 for incident involving 171 victims
SINGAPORE: Catering company Yunhaiyao was fined S$7,000 (US$5,400) on Thursday (Jul 17) over a mass food poisoning incident at Bytedance last year. Mr Lu Zhi Tao, CEO of Yunhaiyao, appeared in court to receive the sentence on behalf of the company, which runs the Yun Nans chain of restaurants. Singapore Food Agency (SFA) prosecutor Mohd Rizal informed the court that there were a total of 171 victims who suffered gastroenteritis symptoms. Sixty victims were sent to the hospital, of whom 22 were warded for one to three days. The remaining 38 were not warded but received outpatient treatment or self-medicated. District Judge Janet Wang said this was "staggering" number of victims, and that it was fortuitous that there were no deaths. The ByteDance employees had eaten wok-fried diced chicken catered by Yunhaiyao that contained staphylococcus aureus bacteria exceeding what is allowed. Staphylococcus aureus, or staph, is a bacteria that can cause food poisoning. It produces toxins in food that is not cooked or stored properly, or through people with the bacteria who have poor hygiene and handle food without first washing their hands. More than 200,000 colony-forming units per gram of staphylococcus aureus counts were found in a sample obtained by SFA. Food regulations state that fewer than 100 colony-forming units can be found in food. When SFA later investigated the Yun Nans outlet at Northpoint City, they found more than 10 live cockroaches. Yunhaiyao had earlier pleaded guilty to one charge under the Environmental Public Health (Food Hygiene) Regulations for the cockroaches, and another charge under the Sale of Food Act. This was for selling the chicken dish to ByteDance when it was "not of the quality demanded by ByteDance", since it contained staphylococcus aureus, or staph, counts exceeding allowed limits.
Telegraph
6 days ago
- Health
- Telegraph
I was £4,000 out of pocket for five months because my travel insurance mistook euros for pounds
Dear Gill, On February 8, the final night of a family holiday in Lanzarote, I became unwell with a violent sickness. At the airport, the following morning, I required wheelchair assistance to reach the gate where staff called for a medical assessment. An ambulance was called and I was taken to hospital where I spent four days recovering from a serious bout of gastroenteritis. My wife liaised with the emergency assistance company nominated by our insurer, Good to Go, with whom I had an annual Gold level policy. We were told that we should pay for the treatment and all costs would be met once we submitted invoices on our return. On my return, I duly completed the claim form and prepared an Excel spreadsheet listing the 29 attachments (invoices, bank statements, medical treatment notes, etc) which were sent by recorded delivery to Global Response (IMG), the insurer's claims handler, on February 14. It is now July and my claim for just under £4,000 remains unpaid. Please can you find out why there has been this inordinate delay. – Paul Furlong Dear Paul, Since Paul's submission in February, IMG's agents have claimed that the delays were due to missing original documents (since found in their offices) and issues with verifying the accuracy of his policy's medical health declaration with his GP's submission. After Paul complained about the delay, IMG's 'Quality Assurance Team' reviewed his case and sent a rambling cut-and-paste letter saying it was waiting for a flight booking confirmation (already supplied) and that there remained disparities between the amounts on the hospital bills and the bank statements supplied. It turned out that the claims handler hadn't clocked that the hospital's bills were in euros and the bank statements were in sterling until Paul pointed out this simple explanation for the discrepancies. I contacted the Ancile Insurance Group (Good to Go Insurance is one of its brand names) and asked it to find out why IMG was taking so long to authorise payment of Paul's claim. Within a week of my complaint, Paul's claim was paid out in full, together with an extra 10 percent in compensation for the mismanagement of his case. Ancile admits there were 'internal administrative errors' and acknowledges that communication could have been clearer. 'We've since addressed the issues raised and have made broader improvements to the claims process,' says a spokesperson, 'including communication, streamlined document handling, and simplified currency conversions'. If you are admitted to hospital abroad, try to obtain a printed signed copy of the doctor's report confirming your illness and treatment and the originals of all paid bills before leaving the hospital, as obtaining copies later can prove troublesome.
