Latest news with #Campylobacter
Scoop
5 days ago
- Health
- Scoop
Global Study: COVID-19 And Adenoviral Vaccines Tied To GBS Risk, Not MRNA Vaccines
Press Release – Global Vaccine Data Network GBS is a rare but serious neurological condition that can cause progressive limb weakness and eventual paralysis, with an annual incidence of 1 to 4 cases per 100,000 people worldwide. It has been linked to various infections, including Campylobacter … Large-scale study in a population covering more than 230 million people sheds light on the relationship between Guillain-Barré syndrome after COVID-19 vaccines or SARS-CoV-2 infection. Auckland, 29 May 2025 – A new multinational study analysing data from over 230 million people across 20 global sites highlights the relationship between SARS-CoV-2 infection, certain COVID-19 vaccines, and Guillain-Barré syndrome (GBS). This research reinforces the importance of continuous vaccine safety monitoring and highlights key differences in risk associated with different vaccine types. GBS is a rare but serious neurological condition that can cause progressive limb weakness and eventual paralysis, with an annual incidence of 1 to 4 cases per 100,000 people worldwide. It has been linked to various infections, including Campylobacter jejuni, Zika virus, influenza, and SARS-CoV-2. The study used advanced epidemiological methods and healthcare data from 20 sites within GVDN: seven sites from the African COVID-19 Vaccine Safety Surveillance (ACVaSS) system: Ethiopia, Ghana, Kenya, Malawi, Mali, Mozambique, and Nigeria; Argentina; New South Wales and Victoria in Australia; British Columbia and Ontario in Canada; Denmark; Finland; Indonesia; Republic of Korea; South Africa; and three Vaccine monitoring Collaboration for Europe (VAC4EU) sites: Catalonia and Valencia in Spain, and the United Kingdom. People infected with SARS-CoV-2 were around three times more likely to develop Guillain-Barré syndrome (GBS) within six weeks of infection compared to other times, suggesting that infection with this virus increases the risk of GBS. An increased risk was also observed following adenoviral vector vaccines (AstraZeneca, Janssen/Johnson & Johnson), but not after mRNA vaccines (Pfizer-BioNTech, Moderna) or inactivated vaccines (Coronavac/Sinovac). 'If you are concerned about the risk of rare but serious side effects of vaccines such as GBS, you should know that receiving an mRNA COVID-19 vaccine does not appear to increase your risk, but infection with the virus does,' said Dr. Jeff Kwong, senior author for the study based at ICES and the University of Toronto in Canada. 'This study reinforces what we have known for some time—the potential health risks from COVID-19 disease are greater than the risks following COVID-19 vaccination, which plays an important role in protecting us from serious risks posed by infection.' 'Understanding the relative risks of vaccination and infection is critical. This study reinforces that while certain vaccines may carry small risks, SARS-CoV-2 infection itself presents a much greater threat to neurological health,' said Dr. Sharifa Nasreen, Assistant Professor at SUNY Downstate Health Sciences University, USA. 'Our findings emphasise that vaccine safety is not static—it is continuously studied and evaluated. The global research community remains committed to ensuring public confidence through ongoing safety monitoring and evidence-based guidance,' said Dr. Helen Petousis-Harris, GVDN Co-Director and Associate Professor at the University of Auckland. GVDN collaborates with leading research institutions, policymakers, and vaccine organisations across six continents to create a comprehensive, evidence-based approach to vaccine safety and effectiveness. This large-scale study underscores the importance of vaccination as a tool for public health, not only in preventing severe disease but in reducing rare complications like GBS. Dr. Steve Black, GVDN Co-Director, stated, 'GVDN has long been committed to rigorous and transparent vaccine safety research. The size and diversity of this study population, attained through multinational collaboration, is a testament to this. Our findings highlight the importance of continuous monitoring and real-world data to guide public health decisions.' About Global Vaccine Data Network™ (GVDN®) Global Vaccine Data Network (GVDN) brings together researchers across six continents to deliver independent, real-world data on vaccine safety and effectiveness, supporting evidence-based public health decisions. Established in 2019, GVDN collaborates with renowned research institutions, policy-makers, and vaccine-related organisations to establish a harmonised and evidence-based approach to evaluating vaccine safety and effectiveness using data sourced from millions of individuals across six continents. GVDN is supported by the Global Coordinating Centre based at Auckland UniServices Limited, a not-for-profit, stand-alone company that provides support to researchers and is wholly owned by the Waipapa Taumata Rau, University of Auckland. Aiming to gain a comprehensive understanding of vaccine safety and effectiveness profiles, GVDN strives to create a safer immunisation landscape that empowers decision-making for the global community. For further information, visit Disclaimer This news release summarises the key findings of the GVDN study to identify the association between the risk of Guillain-Barré Syndrome (GBS) and COVID-19 infection or vaccination. To view the full publication in Vaccine, visit This project was supported by the Centers for Disease Control and Prevention (CDC) of the U.S. Department of Health and Human Services (HHS). The contents are those of the authors and do not necessarily represent the official views of, nor an endorsement by, CDC/HHS, or the U.S. Government.
Scoop
5 days ago
- Health
- Scoop
Global Study: COVID-19 And Adenoviral Vaccines Tied To GBS Risk, Not MRNA Vaccines
Press Release – Global Vaccine Data Network GBS is a rare but serious neurological condition that can cause progressive limb weakness and eventual paralysis, with an annual incidence of 1 to 4 cases per 100,000 people worldwide. It has been linked to various infections, including Campylobacter … Large-scale study in a population covering more than 230 million people sheds light on the relationship between Guillain-Barré syndrome after COVID-19 vaccines or SARS-CoV-2 infection. Auckland, 29 May 2025 – A new multinational study analysing data from over 230 million people across 20 global sites highlights the relationship between SARS-CoV-2 infection, certain COVID-19 vaccines, and Guillain-Barré syndrome (GBS). This research reinforces the importance of continuous vaccine safety monitoring and highlights key differences in risk associated with different vaccine types. GBS is a rare but serious neurological condition that can cause progressive limb weakness and eventual paralysis, with an annual incidence of 1 to 4 cases per 100,000 people worldwide. It has been linked to various infections, including Campylobacter jejuni, Zika virus, influenza, and SARS-CoV-2. The study used advanced epidemiological methods and healthcare data from 20 sites within GVDN: seven sites from the African COVID-19 Vaccine Safety Surveillance (ACVaSS) system: Ethiopia, Ghana, Kenya, Malawi, Mali, Mozambique, and Nigeria; Argentina; New South Wales and Victoria in Australia; British Columbia and Ontario in Canada; Denmark; Finland; Indonesia; Republic of Korea; South Africa; and three Vaccine monitoring Collaboration for Europe (VAC4EU) sites: Catalonia and Valencia in Spain, and the United Kingdom. People infected with SARS-CoV-2 were around three times more likely to develop Guillain-Barré syndrome (GBS) within six weeks of infection compared to other times, suggesting that infection with this virus increases the risk of GBS. An increased risk was also observed following adenoviral vector vaccines (AstraZeneca, Janssen/Johnson & Johnson), but not after mRNA vaccines (Pfizer-BioNTech, Moderna) or inactivated vaccines (Coronavac/Sinovac). 'If you are concerned about the risk of rare but serious side effects of vaccines such as GBS, you should know that receiving an mRNA COVID-19 vaccine does not appear to increase your risk, but infection with the virus does,' said Dr. Jeff Kwong, senior author for the study based at ICES and the University of Toronto in Canada. 'This study reinforces what we have known for some time—the potential health risks from COVID-19 disease are greater than the risks following COVID-19 vaccination, which plays an important role in protecting us from serious risks posed by infection.' 'Understanding the relative risks of vaccination and infection is critical. This study reinforces that while certain vaccines may carry small risks, SARS-CoV-2 infection itself presents a much greater threat to neurological health,' said Dr. Sharifa Nasreen, Assistant Professor at SUNY Downstate Health Sciences University, USA. 'Our findings emphasise that vaccine safety is not static—it is continuously studied and evaluated. The global research community remains committed to ensuring public confidence through ongoing safety monitoring and evidence-based guidance,' said Dr. Helen Petousis-Harris, GVDN Co-Director and Associate Professor at the University of Auckland. GVDN collaborates with leading research institutions, policymakers, and vaccine organisations across six continents to create a comprehensive, evidence-based approach to vaccine safety and effectiveness. This large-scale study underscores the importance of vaccination as a tool for public health, not only in preventing severe disease but in reducing rare complications like GBS. Dr. Steve Black, GVDN Co-Director, stated, 'GVDN has long been committed to rigorous and transparent vaccine safety research. The size and diversity of this study population, attained through multinational collaboration, is a testament to this. Our findings highlight the importance of continuous monitoring and real-world data to guide public health decisions.' About Global Vaccine Data Network™ (GVDN®) Global Vaccine Data Network (GVDN) brings together researchers across six continents to deliver independent, real-world data on vaccine safety and effectiveness, supporting evidence-based public health decisions. Established in 2019, GVDN collaborates with renowned research institutions, policy-makers, and vaccine-related organisations to establish a harmonised and evidence-based approach to evaluating vaccine safety and effectiveness using data sourced from millions of individuals across six continents. GVDN is supported by the Global Coordinating Centre based at Auckland UniServices Limited, a not-for-profit, stand-alone company that provides support to researchers and is wholly owned by the Waipapa Taumata Rau, University of Auckland. Aiming to gain a comprehensive understanding of vaccine safety and effectiveness profiles, GVDN strives to create a safer immunisation landscape that empowers decision-making for the global community. For further information, visit Disclaimer This news release summarises the key findings of the GVDN study to identify the association between the risk of Guillain-Barré Syndrome (GBS) and COVID-19 infection or vaccination. To view the full publication in Vaccine, visit This project was supported by the Centers for Disease Control and Prevention (CDC) of the U.S. Department of Health and Human Services (HHS). The contents are those of the authors and do not necessarily represent the official views of, nor an endorsement by, CDC/HHS, or the U.S. Government.
Irish Independent
26-05-2025
- Business
- Irish Independent
Public warned over seasonal rise in fly infestations that pose health risk
Warm, humid conditions create ideal breeding grounds for flies, often resulting in a spike in infestations during this time of year. Rentokil has said flies are 'more than just a nuisance' and can pose a health risk as they can spread bacteria like E. coli and Campylobacter. These bacteria can contaminate food, surfaces and equipment. Early intervention is important to avoid infestations and related health hazards, the company said. Colm Moore, Regional Technical Manager at Rentokil, said flies thrive in warm weather during the late spring and summer months. "Identifying potential problem areas and acting early can significantly reduce the risk of an infestation,' he said. To prevent fly infestations, Rentokil recommend sealing entry points such as windows, vents, doors, and pipes. Homeowners and business owners are also being advised to dispose of food waste and to keep compost bins covered. Screening kitchen windows and doors and cleaning drains and waste areas regularly are also seen as two vital preventative measures. Just two flies can produce up to 500 eggs, which can hatch in as little as seven days, so it's vital to tackle this pest problem quickly. Addressing these areas and implementing effective pest control measures can help mitigate the risks associated with fly infestations. Rentokil's EcoCatch Fly Trap, is a sustainable, non-toxic solution designed for outdoor use and constructed from recycled plastic. The company said the trap utilises the 'contrast effect' and uses sweet-scented liquid food lure to help capture common fly species, such as house flies, blow flies, and fruit flies before they enter homes or commercial premises. It added that it is ideal for various outdoor business spaces such as hospitality venues, hotels, pubs, gardens, terraces, and external waste areas. This is because it does not require electricity and the unit can be wall mounted, hung or placed on a flat surface. "We recommend a proactive approach, particularly for commercial premises handling food,' Mr Moore added. 'Our EcoCatch Fly Trap offers an effective and sustainable external solution to help keep fly numbers under control by allowing species identification, facilitating root cause analysis during the peak season.'
Daily Mirror
19-05-2025
- Health
- Daily Mirror
Food poisoning alert as doctor says one meat has 'a lot' of bacteria
The common meal can easily lead to some uncomfortable health issues if people are not fully aware of these dos and don'ts A BBC doctor has issued a health alert to anyone cooking this summer to watch out for something 'really common' that could result in serious sickness. Speaking on BBC's Morning Live, Dr Punam Krishan shared some tips to make sure people are able to avoid food poisoning this season. It often spikes in the summer due to the warmer weather conditions, making it much easier for bacteria to spread. She said: "In warmer weather, bacteria like Salmonella and E. coli tend to multiply much faster, so it's really important to store [and cook] your food properly." The practising GP said that the simplest defence is knowing how the use your fridge, so Dr Punam provided a list of tips to keep your food safe, including: Keep your fridge set to between 0C and 5C: Some fridges have built-in thermometers, but you can buy and fit a separate one Don't overfill your fridge: It leaves little to no space for cold air to move about. Get food into the fridge as soon as possible: Avoid leaving your groceries in the car for long periods between shopping. Dr Punam issued some advice to anyone who eats chicken, turkey and duck. She said: "Raw poultry has a lot of bacteria, like salmonella and Campylobacter, that sit on the surface of your poultry. If it's not cooked properly, you can get really unwell." Leftovers might pile up if you cook for a crowd but don't have room for them on your plate. But even if you avoid all the food poisoning pitfalls, your leftovers might offer bacteria a second chance to infect. Dr Punam stressed the importance of letting cooked food cool completely before storing it in the fridge. If you know you won't eat the dish within the next couple of days, freeze it instead. She also warned that defrosting anything frozen could also lead to food poisoning and said the best thing to do is to transfer items from the freezer into the fridge to thaw gradually and safely. She said: "It might all sound like common sense, but [food poisoning] is one of the common culprits for why so many people get diarrhoea and vomiting." What are the signs of food poisoning? According to the NHS, food poisoning symptoms usually start within a few hours or a few days of eating food that caused the infection. Sometimes symptoms do not start for a few weeks - which could make it hard to pinpoint the meal that caused the issue - but this kind of delayed reaction is very rare. You can typically spot the signs of food poisoning in yourself or others by checking for the following red flags: feeling sick or being sick diarrhoea tummy pain a high temperature feeling generally unwell How to treat food poisoning? Any type of food can cause this poisoning, although it is rarely serious and usually gets better within a week. However, battling through the symptoms can be quite uncomfortable. You can normally treat yourself at home. The NHS says that "the most important thing is to have lots of fluids to avoid dehydration". Speak to a pharmacist if you have signs of dehydration (such as dark, smelly urine or peeing less than usual). People who are older, have a weakened immune system, or have other health conditions that increase their risk of dehydration should also get additional help from a pharmacist, who may recommend some oral rehydration powder that you mix with water to make a drink. The experts add that people should try to eat when they feel able to, and it may help to avoid foods that are fatty or spicy. Taking paracetamol if you're in discomfort should also help.
BBC News
16-05-2025
- Health
- BBC News
Ibizira n'ibikorwa mu kubika no gushusha infungurwa
Gushusha ibifungurwa bishobora kugira ingaruka ku mamagara. Gukururikira izi nama bishoboira kugufasha kugabanya ivyago vyp gufatwa n'ingara ziturutse ku bifungurwa Ng'uku uko ushobora kwirinda: Ico gukora Ntugumize infungurwa zawe hanze Ntugumize infugnurwa zawe zikanye umwanya munini hanze ya firigo, nturenze amasaha abiri. Iyo ari umuceri hoho ntiukwiye kurenza isaha imwe, kubera umugera witwa bacillus cereus spores urwira. Ntushuhuruze umuceri watumyeko (waguze) hanze uhiye Burya umuceri watumyeko hanze uba wabanje gushushwa kuko bene urudandazwa baba babanje kuwuteka uri ngaho urindiriye abakiriya, bagaheza bakawushusha imbere yo kuwugurisha, bisobanura ko gusubiramwo kuwushusha irya kabiri bitera vya vyago vyo kwanduriramwo imigera yihisha mu bifungurwa. Ni vyiza kuwufungura ubwo nyene ukigushikira. Ntugumize infungurwa zitetse igihe kinini muri firigo Gerageza ivyo waraje, ibinfugure bukeye, nturenze hagati y'amasaha 24 -48 , canke ubishire mu kibanza gikonje cane bicike ibarafu (muri freezer/ congelateur) mu gihe ata mugambi ufise wo kubifungura vuba. Ntukuremwo ibarafu mu nkoko wabitse, ukoresheje amazi asusurutse Ibi bishobora gutuma impande zose zitaviramwo ibarafu icarimwe, aho usanga ibice bimwe vy' inyama yawe bigera aho bishobora guterwa n'imigera mu gihe ibindi navyo bitaba biravamwo ibifarafu neza. Ivyizza ni ukubanza ugakagabanya ubukonje bw'inyama yawe mu kuyikuramwo ibarafu, kandi mu guteka uyihishe neza. Campylobacter bacteria ni umugera ubineka mu nkoko ukunze gutera ibibazo mumushshito( igifu) harimwo kudahwa, mbere ushobora no gutuma umutnu aja mu bitaro. Don't reheat takeaway rice Takeaway rice is often pre-cooked and reheated by food businesses before it's sold, making it risky to reheat yet again. It's best eaten shortly after purchase or delivery. Don't keep home-cooked food in the fridge for too long Consume leftovers within 24-48 hours or freeze them if you don't plan to eat them soon. Don't defrost chicken with warm water This can lead to uneven thawing, where parts of the meat enter the 'danger zone' before being fully defrosted. Always defrost chicken in the fridge and cook it thoroughly. Campylobacter bacteria in poultry can lead to severe stomach issues, vomiting, and even hospitalisation. What you should do Always store food in the fridge before reheating it. Research shows that keeping food refrigerated (at 5°C or below) limits the growth of harmful pathogens. Cool your food before putting it in the fridge Putting hot food straight in to the fridge can push your fridge's temperature up, compromising other foods and allowing bacteria to grow. Ideally, let your food cool at room temperature and refrigerate it as soon as it's cooled. In warmer climates, the less time food spends outside, the safer it will be. Understand the 'danger zone' Between 8°C and 63°C, bacteria can multiply rapidly. Keeping your fridge below 5°C helps prevent food poisoning, while freezing food at -18°C pauses bacterial activity. However, bacteria are not killed during freezing - they can revive once food defrosts. Put cooled food in the freezer to defrost later You can freeze food up until its use-by date, including products like bread, which defrosts well and lasts longer in the freezer. Defrost frozen food fully before reheating Defrost food in the fridge for up to 24 hours, depending on the item. Larger items like a whole chicken will take longer, while smaller portions defrost faster. Some foods can be defrosted in the microwave, but it's best to follow manufacturer instructions. Defrosting in the fridge ensures food stays out of the 'danger zone.' Make sure food is fully thawed before cooking Partially defrosted food may cook unevenly, allowing harmful bacteria to survive. Reheat and consume any leftover rice within 24 hours Rice can contain bacillus cereus spores that survive cooking. Cooling and refrigerating rice promptly reduces the risk, but reheating should only be done once. Freezing cooked rice can pause spore growth. Be extra careful when reheating food for vulnerable people People with weakened immune systems, underlying conditions, pregnant women, young children, and older adults are at higher risk of foodborne illnesses. Reheat food until it's steaming hot throughout If defrosting food in the microwave, stir it halfway through to ensure even heating.
