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Salmonella Canola Banned From US
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The U.S. Food and Drug Administration refused 13 shipments of Canadian canola meal that contained salmonella in August and September, all from plants owned by Bunge Ltd., the FDA's website showed.
Twelve shipments came from a Bunge plant in Nipawin, Sask. The other originated in Altona, Man. The canola industry in Canada has said the FDA is cracking down on salmonella because of a series of illness outbreaks since 2006.
Six days after FSIS announces the recall of Salmonella Newport beef from Beef Packers (Cargill) and still no list of where the beef went?
On August 6, 2009 Beef Packers, Inc., of Fresno, California recalled approximately 825,769 pounds of ground beef products linked to an outbreak of salmonellosis (disease that can be caused by antibiotic-resistant Salmonella Newport). This was announced on the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) website.
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Today is August 12 – six (6) days into a Class 1 Recall. The FSIS is supposed to make available to the public the names and locations of retail consignees (grocery stores, etc.) of meat products recalled by a federally-inspected meat establishment (like this one) if the recalled product has been distributed to the retail level. The rule applies to Class I recalls (like this one). The information is supposed to be posted on the FSIS website, generally within three (3) to ten (10) working days, following the announcement of the recall.
So, FSIS, Day six (6) of ten (10), what gives? California has already produced what is thought to be a complete list of retail consignees. Why cannot the FSIS? More to the point, why cannot Beef Packers, Inc., (a.k.a. Cargill)?
So far at least 28 people in California, Colorado and Wyoming have reported salmonella-related illnesses since last week. You have to wonder why the "foot-dragging?" Wouldn't it be better to tell the public where contaminated beef might have been sold? Wouldn't it make it much easier for people to check there freezers if they knew they may have purchased contamianted meat?
Washington Post Reports FDA Found 20 More Peanut Product Makers Operating Off The Radar
One of the awesome facts of the whole peanut/ salmonella outbreak was that the Peanut Corporation of America had gone for years with either a license or any inspections. But guess what? It was not an isolated incident.
Washington Post Staff Writer Lyndsey Layton reports in Friday's WP that:
During its investigation of the Peanut Corporation case, the FDA discovered about 20 additional facilities that have been making peanut products without the knowledge of federal regulators. It learned about the facilities because they were buying peanuts from PCA, said Michael Herndon, an FDA spokesman. The agency will not name the 20 facilities or say where they are located, he said, adding that FDA inspectors are planning to visit each site shortly.
"It's a little depressing, but not surprising, that they found another 20 facilities they didn't know about," said Jean Halloran, director of food safety for Consumers Union. She pointed to the fact that unknown to federal regulators, one of Peanut Corporation of America's three facilities had operated in Plainview, Tex., for four years until the outbreak.
It looks to us like there was a pretty big chunk of the peanut industry operating off the radar. We wonder how much of the food industry is managing this trick of being in the market sans regulation or oversight. It unlikely that the peanut industry is the only part of the food business that maintains sub-prime operators.
See the entire WP story here.
20 Salmonella Cases Linked to Amarillo Texas IHOP
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According the the Texas Department of Health, as of noon, Wednesday afternoon, the number of salmonella cases reported to the Health Department linked to the IHOP restaurant at I-40 and Western Street has grown to twenty. Cases still continue to be reported and are investigated, but here are the facts that we know to be verified by a joint investigation and consultation with the Texas Department of State Health Services. As of now, the Environmental Health Department is completing the second round of investigational inspection and interviews with IHOP employees. The EHD is also in the process of of swabbing equipment, surfaces, and items where salmonella can grow. Those samples will then be taken to three different laboratories and test results should be available next week.
A Laugh From Argus Hamilton
"Everything that's wholesome and good for you
costs $4 a pound and has salmonella in it."
--Argus Hamilton is host comedian at
The Comedy Store in Hollywood.
Ten Salmonella Illnesses Traced in Norwalk Ohio Casa Fiesta
Ohio Health officials are working to identify the source of a salmonella scare that sent 10 people to the hospital last week in Norwalk. However, The common thread linking the 10 victims together is that they all ate at Casa Fiesta, 196 Milan Avenue in Norwalk on April 24. That restaurant voluntarily closed its doors Thursday while food samples from the restaurant are tested at the Ohio Department of Health to find the source of the bacteria.Salmonella is one of the most common enteric (intestinal) infections in the United States. Salmonellosis (the disease caused by Salmonella) is the second most common foodborne illness after Campylobacter infection. It is estimated that 1.4 million cases of salmonellosis occur each year in the U.S.; 95% of those cases are foodborne-related. Approximately 220 of each 1000 cases result in hospitalization and eight of every 1000 cases result in death. About 500 to 1,000 or 31% of all food-related deaths are caused by Salmonella infections each year. Salmonellosis is more common in the warmer months of the year.
Salmonella infections occurs when the bacteria are ingested, typically from food derived from infected food-animals, but it can also occur by ingesting the feces of an infected animal or person. Food sources include raw or undercooked eggs/egg products, raw milk or raw milk products, contaminated water, meat and meat products, and poultry. Raw fruits and vegetables contaminated during slicing have been implicated in several foodborne outbreaks. We are involved in representing families of children who have suffered from this bacterium.
Pennsylvania Testing Of Raw Milk Turns Up Salmonella
Raw milk from a dairy in Berks County near Allentown, PA has tested positive for Salmonella. The 
Pennsylvania Agriculture Department is warning anyone who bought raw milk from the Norman Sauder dairy farm in Maxatawny Township anytime after March 31st to throw it away.
Pennsylvania Agriculture Department is warning anyone who bought raw milk from the Norman Sauder dairy farm in Maxatawny Township anytime after March 31st to throw it away. Officials say that samples taken from the farm on April 21 and tested positive on April 28.
Raw milk is milk that has NOT been pasteurized or homogenized.
Symptoms of Salmonellosis include fever, abdominal pain and gastrointestinal symptoms such as nausea or diarrhea. Symptoms usually appear six to 72 hours after consuming contaminated food.
No illnesses associated with the Berks County dairy have yet been reported. Anyone who thinks the raw milk might be making them sick should seek immediate medical attention.
The state Ag department's testing has also recently found raw milk farms with listeria contamination.
Go here for the state's press release.
Common Misspellings of Salmonella - Salmonela, Samonella, Salmenella, Salmonilla, Salmanella, Salmoella, Salmnella, Salminella, Salmonellae
Salmonella is one of the most common enteric (intestinal) infections in the United States. Salmonellosis (the disease caused by Salmonella) is the second most common foodborne illness after Campylobacter infection. It is estimated that 1.4 million cases of salmonellosis occur each year in the U.S.; 95% of those cases are foodborne-related. Approximately 220 of each 1000 cases result in hospitalization and eight of every 1000 cases result in death. About 500 to 1,000 or 31% of all food-related deaths are caused by Salmonella infections each year. Salmonellosis is more common in the warmer months of the year.
Salmonella infection occurs when the bacteria are ingested, typically from food derived from infected food-animals, but it can also occur by ingesting the feces of an infected animal or person. Food sources include raw or undercooked eggs/egg products, raw milk or raw milk products, contaminated water, meat and meat products, and poultry. Raw fruits and vegetables contaminated during slicing have been implicated in several foodborne outbreaks.
Salmonella infection occurs when the bacteria are ingested, typically from food derived from infected food-animals, but it can also occur by ingesting the feces of an infected animal or person. Food sources include raw or undercooked eggs/egg products, raw milk or raw milk products, contaminated water, meat and meat products, and poultry. Raw fruits and vegetables contaminated during slicing have been implicated in several foodborne outbreaks.
Taylor Joins The Big Honduran Cantaloupe Recall
Taylor Fresh Foods has added its name and brands to the big recall of Honduran cantaloupes. Here's what the Salinas, CA grower said via a press release issued through the FDA yesterday (04/03/08):
Taylor Fresh Foods, of Salinas, California is voluntarily recalling selected fresh cut fruit products which may contain cantaloupe from the Honduran grower Agropecuaria Montelibano identified by FDA to have the potential to be contaminated with Salmonella,
Taylor Fresh Foods had previously begun to recover this product on March 22, based on a notice published by the U.S. FDA.
The products being recalled include cut cantaloupe and mix cut fruit in bowls and trays of all sizes distributed by Taylor Fresh Foods. Retail and convenience store products involved were removed from sale prior to Monday, March 24. Foodservice distributors, who sell their own brand, have been notified.
Labels include the following: Taylor Farms Gourmet Fruit Tray featuring Creamy Yogurt Dip, Taylor Fresh Melon Mix, Taylor Fresh Fruit Mix, Fresh Fruit Tray with Creamy Strawberry Dip, with Best if Used By Dates before March 30, 2008. Any dates after this are not affected.
The complete statement can be found here.
Peter Pan Is BACK!!
For several weeks we've been observing the return of Peter Pan peanut butter to store shelves. We've noted two things. One, incredible price cutting. A jar of peanut butter that normally goes for around $3 is available for under a dollar. Two, the shelve space grocery stores are giving to Peter Pan's return is tiny whether compared to competitors or the historic amount.
So, we were really interested in Albany, AL-based television station WALB's story marking the first anniversary of the closure of the Peter Pan processing plant in Sylvester, AL after it acknowledged was poisoning people with salmonella in its jars.
And, WALB noted the processing plant has now been back in business for six months. And the spin from ConAgra Foods, which owns the Peter Pan label, is everything is going gangbusters, thank you very much! Or as WALB put it:
Salmonella bacteria sickened more than 600 people in 47 states. It's been six months since production resumed. We sat down with the plant manager as ConAgra prepares to roll out the additional varieties of Peter Pan. ConAgra says business is better than it was before the salmonella outbreak.
The WALB story relies upon the word of Earl Ehret, the plant manager. He says the plant is now operating 20 hour shifts, six days a week and is now shipping all varieties of Peter Pan. He told WALB that:
Over the next six months, ConAgra would learn it was a roof leak that lead to the salmonella contamination. They replaced the roof, reworked the floor plan which included separating the raw products from the finished peanut butter, installed a new roaster, and more.
"We put a new air system in the plant. The plant's now humidity and climate controlled, not only for the process but it's a more controlled environment for the people who work in the plant," said Ehret
We find it difficult to believe Ehret did not know the roof was leaking. Of course, maybe he did, and why ConAgra Foods keeps their loyal guy on the job. WALB's story can be found here. It's too bad they did not think of visiting a grocery store or two and speaking with some consumers. They might also have probed to find out how much ConAgra is spending to bring back the brand.
Marler Clark is a leader in the litigation that is pending against ConAgra, owner of Peter Pan and Great Value peanut butter that was traced as the source of a nationwide Salmonella outbreak.
90 Percent Chance Your Pet Turtle Has Salmonella
We usually focus on food-borne illness here, but when pets poise a serious threat to children due to salmonella we want to help get the word out.
HealthDay Reporter Steven Reinberg today wrote about the Centers for Disease Control finding that 103 children got salmonella poisoning in the last half of 2007 from their pet turtles. No deaths were reported, but dozens of children were treated at hospitals after being infected with salmonella.
The sale of small turtles under 4 inches has been banned in the United States since 1975. Nevertheless, CDC estimates there are two million pet turtles in the country. Reinberg reports that:
According to the report, cases were reported in all but 15 states, with most cases occurring in California, Illinois, Pennsylvania and Texas.
Two of the infected children included a 13-year-old girl and a 15-year-old girl who became stricken after swimming in an unchlorinated in-ground pool owned by the family of the older girl. Two pet turtles, purchased at a South Carolina pet store and owned by the family of the older teen, were allowed to swim in the pool, the CDC reported.
(CDC's Julie) Harris said many people aren't aware of the risk of Salmonella infections from pet turtles. "Only 20 percent of these cases [in the report] said they were aware there was a connection between Salmonella infection and reptile exposure," she said.
Up to 90 percent of turtles carry Salmonella, Harris said. "This is a very serious infection, especially for small children," she added.
The infection is spread from contact with the turtles, but the contact doesn't have to be direct, Harris said. "We have one case where a baby was bathed in a sink that turtle waste was disposed in," she said.
Check out the entire HeathDay story here.
Did PetSmart Cover Up Salmonella Outbreak?
We're not members of People for the Ethical Treatment of Animals (PETA), but we do moniter the organization's acitivities and positions because they offer a view that is worth paying attention to. PETA's latest campaign is to get PetSmart, the naitonal pet food retailer from offering live pets for sale in its stores.
PETA's investigation that led to its current campaign included one aspect that caught our attention. In December 2006, PetSmart sent its store managers a warming about a salmonella outbreak it was experiencing. 
Cllick on the blue box for a readable version of the memo sent to PetSmart store managers. The company never put out a news release to let the public or their customers know about this little problem.
So, PETA's campaign does get our attention. Here's what they are up to:
"PETA, the world's largest animal rights organization and owner of 110 shares of PetSmart stock, has submitted a shareholder resolution to the Phoenix-based pet store chain calling on the company to resolve the inadequate and improper care of sick and injured animals in its stores. PETA's proposal was prompted by the dozens of complaints that the group receives every year from PetSmart customers and employees about animals' untreated illnesses and injuries, severe crowding, and deplorable conditions. PETA's own undercover investigation of two PetSmart stores--including one in Scottsdale--confirmed substandard conditions.
"PETA's investigator documented that more than 100 small animals--including hamsters, domestic rats, lizards, chinchillas, and birds--were deprived of needed veterinary care, including humane euthanasia. This comes despite assurances from PetSmart executive Bruce Richardson to PETA that "[n]o pet that has required a vet has been deprived of that service." PETA's investigator documented PetSmart store employees who had no veterinary training or animal husbandry experience diagnosing and "treating" sick and injured animals who were concealed in crowded back rooms. Over a three-day period, three different supervisors failed to take action to treat a dying hamster and instead logged notes about the animal's worsening condition until the hamster finally died.
"The pet-trade industry is notorious for cutting corners and putting animals at the bottom of the list, and PetSmart is no exception," says PETA Director Daphna Nachminovitch. "As word spreads about what really goes on behind closed doors in PetSmart's back rooms, chances increase that stockholders will pay the price in the form of diminished returns.
For more information, contact PETA 's Daphna Nachminovitch 757-622-7382. Or go here.
Salmonella cases linked to Safeway beef
Thirty-eight people from three states are sick with salmonella that may be linked to ground beef processed at Safeway stores, the United States Department of Agriculture's Food Safety and Inspection Service says.
The shipments with the salmonella contaminated beef were received between Sept. 19 and Nov. 5 in five states - California, Arizona, Hawaii, Nevada and New Mexico - Safeway said in a statement Thursday.
Safeway issued the statement in response to a USDA public health alert, citing illnesses from Salmonella Newport related to fresh ground beef products.
The FSIS public health alert said there was "an association" between the fresh ground beef products and 38 illnesses reported from Arizona, California, Idaho and Nevada.
The USDA advised consumers to look for and discard fresh ground beef products with the Sept. 19-Nov. 5 dates.
The tainted beef isn't subject to an official recall because it's been so long since it was sold. In the meantime, however, it made too many people sick.
Salmonella outbreaks
WBTV published a press release from the Catawba County Public Health Department on its website regarding the Salmonella outbreak that has recently plagued customers of Carniceria y Taqueria Hermanos Chavez located in Newton. Following is an excerpt from the press release:
Catawba County Public Health is continuing to investigate a food borne illness outbreak. There have been 176 cases of illness reported so far. The lab has confirmed 25 cases being positive for Salmonella. “As of this afternoon, we are encouraged by the fact that there have been no further reports of people presenting with symptoms at local emergency rooms,” stated Doug Urland, Health Director at Catawba County Public Health.Not surprisingly, this week's food safety infosheet from the International Food Safety Network focuses on Salmonella outbreaks. The infosheet, titled, "What's up with all the Salmonella? Is it that common?" can be found below.
Most of the people with symptoms report having eaten at Carniceria y Taqueria Hermanos Chavez located in Newton off U.S. 321 business. On Friday, November 2nd Public Health made a site visit to the restaurant and the owner was very concerned about the health of his patrons so he voluntarily closed the restaurant on that evening as a precautionary measure and it has remained closed. The owner is working closely with Public Health Officials to meet the required measures including; discarding restaurant food and sanitizing the establishment.
Quizno's Salmonella outbreak likely from tomatoes
This week's food safety infosheet from the International Food Safety Network highlights a recent Salmonella outbreak that was traced to a Quizno's restaurant in Rochester, Minnesota. From the infosheet:
Other Salmonella outbreaks have been traced to contaminated tomatoes. In 2004, Sheetz convenience stores were the source of a Salmonella outbreak that resulted in hundreds of illnesses.Doug Schultz, spokesman for the Minnesota Department of Health was quoted as saying "We're still investigating the outbreak, and part of that investigation involves produce items being the likely vehicle for the contamination."
Tomatoes are suspected, but no definitive cause has been confirmed. The restaurant reopened after certification from Olmsted County Public Health.
Salmonella found in chocolate
BBC News reported recently that Fox's Confectionery had discovered Salmonella in its Leicester chocolate plant. According to the BBC report, the plant has not been open since October 15, but plans to reopen soon. Also included in the report was the following:
This week's Food Safety Infosheet from the International Food Safety Network provides information regarding a number of recent chocolate recalls due to Salmonella contamination.
Fox's said the contamination was most likely to have come from a batch of Brazil nuts at its Leicester plant.
The contamination was first discovered two weeks ago, but none of the affected products were released. The plant could start production again on Thursday.
The contaminated nuts - used to make the firm's Just Brazils product range - were found during routine testing.
This week's Food Safety Infosheet from the International Food Safety Network provides information regarding a number of recent chocolate recalls due to Salmonella contamination.
Marler Clark files second lawsuit against ConAgra on behalf of victim of Salmonella outbreak traced to Banquet pot pies
A lawsuit was filed today against ConAgra, the company whose Banquet chicken and turkey pot pies were identified as the source of a nationwide Salmonella outbreak. The lawsuit was filed Snohomish County Superior Court on behalf of Snohomish County resident Eric Robertson, whose 2-year-old daughter, Rebecca, became ill with a Salmonella infection after eating a Banquet pot pie.
According to the lawsuit, Rebecca fell ill with symptoms of Salmonella poisoning on September 22, experiencing severe diarrhea. Rebecca’s symptoms worsened over the next few days, and her diarrhea became bloody. She was treated at a walk-in clinic on September 26th, and there provided a stool sample for testing. Later that evening, she was again treated in the emergency room, where a spinal tap was performed as part of diagnostic procedures. Rebecca required additional medical treatment on September 28th and 29th. Eric Robertson later learned that his daughter’s stool sample had tested positive for Salmonella serotype I 4,[5],12:i:-, the strain associated with the Banquet pot pie outbreak.
“First it was peanut butter, now it’s pot pies,” said William Marler, attorney for the Robertson family. “It’s time ConAgra took a hard look at the manufacturing processes for all of its food products and stopped shipping contaminated product to consumers.”
BACKGROUND: Marler Clark (www.marlerclark.com), has represented thousands of victims of foodborne illness outbreaks, since the 1993 Jack in the Box E. coli outbreak. Since that time, the firm has represented victims of outbreaks traced to lettuce, sprouts, apple juice, ground beef, peanut butter, and other foods.
Marler Clark files Salmonella lawsuit on behalf of child sickened after eating pot pie
Marler Clark filed a lawsuit today against ConAgra, whose Banquet and store-brand pot pies were identified as the source of a nation-wide Salmonella outbreak that has caused at least 152 confirmed cases of Salmonellosis and 20 hospitalizations. The lawsuit was filed in Federal District Court for the State of Minnesota on behalf of Sauk Rapids, Minnesota, residents Joshua and Amy Reinert and their daughter, Isabelle, who will be two years old in December.
According to the lawsuit, Isabelle fell ill on August 18, 2007, experiencing diarrhea and fever, with her symptoms worsening quickly. At one point during her illness, Isabelle was filing 5 or 6 diapers an hour with diarrhea. She had a febrile seizure and was taken by ambulance to the hospital, where she was treated in the ER on August 19. Isabelle received multiple hours of IV antibiotics and IV fluids, and was required to return to the hospital on August 20 and 21st for outpatient treatment with roughly 8 hours per day of IV antibiotics and IV fluids. She has since returned home.
“ConAgra has known about this outbreak since at least Monday, but did not issue a recall or ask stores to pull the product off shelves until today,” said William Marler, attorney for the Reinert family. “That’s unconscionable. Especially when there are parents out there who may not have heard about the outbreak and who are still feeding these products to their kids.”
Marler’s firm, Marler Clark, has represented thousands of victims of foodborne illness outbreaks, including victims of the recent peanut butter Salmonella outbreak, which was also traced back to ConAgra products and victims of a 2002 E. coli outbreak that was traced to the consumption of ConAgra ground beef.
Salmonella outbreak traced to pot pies
A nationwide Salmonella outbreak has been traced to pot pies produced by ConAgra and distributed under the Banquet brand name. Today, the Washington Department of Health announced that three Salmonella cases in the state were probably linked to the outbreak:Three cases of salmonellosis in Washington may be linked to frozen pot pies, part of a national outbreak that has sickened more than 100 people in several states.The Minnesota Department of Health also released a statement about the outbreak today:
The Washington cases are potentially linked to products made by ConAgra, most of which were sold under the Banquet brand name.
The U.S. Department of Agriculture (USDA) has issued a health alert advising consumers not to eat ConAgra frozen pot pies with "P9" in the identification code printed on the box. USDA says the pot pies are sold under Banquet and store-brand names, each containing the "P9" identifier.
Six cases of Salmonella infection in Minnesota residents have been linked to eating Banquet brand turkey or chicken pot pies, the Minnesota Department of Health (MDH) said today. The finding prompted health and agriculture officials to warn consumers not to eat any Banquet brand pot pies. An investigation is ongoing.
Banquet brand pot pies are sold in the freezer section at grocery stores and other outlets throughout the country. Pot pies made at the same plant are also sold under a dozen store labels, but all carry a code number beginning with 5009. “Best if used by” dates for implicated product are not known at this time.
Three of the Minnesota cases are adults and three are children. Five of the cases are from outstate Minnesota, and one is from the Twin Cities metro area. No one has been hospitalized.
The Minnesota cases are part of a much larger multi-state outbreak of Salmonella infections. Since June, at least 135 confirmed cases have been identified from approximately 25 states. The six Minnesota cases were reported in September; interviews of these cases by MDH epidemiologists led to the identification of Banquet pot pies as the source of the illnesses. The national investigation to determine the extent of the outbreak, production dates of contaminated product, and the source of contamination is ongoing.
Organic almond supporters roast pasteurization plan
Many organic growers are unhappy with the new food regulation that will mandate the pasteurization of California almonds. This rule came into play after two salmonella outbreaks were traced back to raw almonds including the Paramount Farms Salmonella outbreak.
George Raine from the San Francisco Chronicle reports:
After two outbreaks of salmonella bacteria poisoning that were traced to almonds - in 2001 and 2004 - the Almond Board of California, the industry's trade association, proposed to the Department of Agriculture that mandatory sterilization be imposed in the name of consumer safety. The government agreed, the rule was written and was scheduled to take effect next month.
On Aug. 1, the Almond Board's directors, fearing there was insufficient sterilization equipment and too few operators in place to treat the nuts and deliver an uninterrupted supply, petitioned for a postponement of the rule to March 1.
This week, the government denied the request, confident the deadline can be met.
The rule that was more than three years in the making - one that burnishes the almond industry's reputation for safety or sullies the noble nut, depending upon your view - will apply to about 500 million pounds of almonds sold in the United States annually.
All the nation's almonds, 1.3 billion pounds this year, are produced in the Central Valley. More than half are exported, and those are exempt from the pasteurization rule. Growers at farmers' markets and those selling from roadside stands are also exempt and can sell raw, unpasteurized almonds to consumers. But the share of the crop sold in the U.S. market - to retailers and food processors, for example - is covered.
Seattle lawyers represent Romeoville couple in Salmonella lawsuit against Pars Cove
CHICAGO, IL (Tuesday, July 24, 2007) – Marler Clark, the Seattle law firm that has represented thousands of victims of Salmonella and other food poisoning outbreaks, filed a lawsuit today against Iran Echo International Corp., the owner of the Pars Cove Persian Cuisine booth that was identified as the source of a large Salmonella outbreak at this year’s Taste of Chicago festival. The lawsuit was filed in Cook County Circuit Court on behalf of Kenneth and Donna Searcy, a Romeoville, Illinois, couple who ate food from the Pars Cove Taste of Chicago booth on July 2, and subsequently became ill with Salmonellosis.
According to the complaint, Kenneth Searcy became ill with symptoms of Salmonella infection in the late-evening hours of July 2, after the couple had visited the Taste of Chicago festival and eaten hummus shirazi, a fresh herb tomato cucumber salad over a bed of hummus, at the Pars Cove booth. Donna Searcy fell ill two days later, on July 4. The Searcys sought medical care on July 13, after learning of the Salmonella outbreak through media reports. Both Kenneth and Donna submitted stool samples, which they later learned had tested positive for Salmonella.
“This outbreak has caused a great hardship for the Searcy family,” commented William Marler, managing partner of Marler Clark. “Both Kenneth and Donna are registered nurses, and neither has been able to return to work since becoming ill nearly a month ago.”
As of July 23, the City of Chicago Public Health Department (CDPH) had identified 736 people who reported becoming ill after eating food purchased from the Pars Cove Taste of Chicago booth. CDPH reported that 124 Salmonella infections had been confirmed through laboratory testing, with 98 of those being identified as Salmonella Heidelberg, the outbreak strain. Thirty-two people were known to have been hospitalized.
“With over 700 people sick, imagine what this outbreak will cost the Chicago area in lost productivity alone by the end of this month,” Marler added. “Pars Cove and its insurers should step up and start compensating victims for their medical bills and lost wages now.”
BACKGROUND: The attorneys at Marler Clark have successfully represented thousands of victims of Salmonella poisoning. The firm has represented victims of outbreaks traced to contaminated tomatoes, pastries, sprouts, cantaloupe, and other foods. In 2002, Marler Clark represented 70 victims of Salmonella poisoning at a country club in Rochester, New York. The firm represented 50 victims of the 2003 Chili’s Salmonella outbreak in Vernon Hills, Illinois, and 35 victims of the 2003 ammonia poisoning at a Laraway Elementary School in Joliet. (See the Marler Clark News Archives for case news)
Salmonella Infection Complications
The following infections result in very few people, but the few who are diagnosed will suffer for the rest of their lives.
Irritable Bowel Syndrome (IBS)
A recently published study surveyed the extant scientific literature and noted that post-infectious irritable bowel syndrome (PI-IBS) is a common clinical phenomenon first described over five decades ago. The Walkerton Health Study further notes that:
Between 5% and 30% of patients who suffer an acute episode of infectious gastroenteritis develop chronic gastrointestinal symptoms despite clearance of the inciting pathogens.
In terms of its own data, the “study confirm[ed] a strong and significant relationship between acute enteric infection and subsequent IBS symptoms.” The WHS also identified risk factors for subsequent IBS, including: younger age; female sex; and four features of the acute enteric illness—diarrhea for > 7days, presence of blood in stools, abdominal cramps, and weight loss of at least ten pounds.
Irritable bowel syndrome (IBS) is a chronic disorder characterized by alternating bouts of constipation and diarrhea, both of which are generally accompanied by abdominal cramping and pain. In one recent study, over one-third of IBS sufferers had had IBS for more than ten years, with their symptoms remaining fairly constant over time. IBS sufferers typically experienced symptoms for an average of 8.1 days per month.
As would be expected from a chronic disorder, IBS sufferers required more time off work, spent more days in bed, and more often cut down on usual activities, when compared with non-IBS sufferers. And even when able to work, a significant majority (67%), felt less productive at work because of their symptoms. IBS symptoms also have a significantly deleterious impact on social well-being and daily social activities, such as undertaking a long drive, going to a restaurant, or taking a vacation. Finally, while a patient’s psychological state may influence the way in which he or she copes with illness, and responds to treatment, there is no evidence that supports the theory that psychological disturbances in facts cause IBS or its symptoms.
Reiter’s Syndrome
Several bacteria, including Salmonella, induce septic arthritis. The resulting joint pain and inflammation can resolve completely over time or permanent joint damage can occur. In a small number of persons, the joint inflammation is accompanied by conjunctivitis and uveitis, (inflammation of the eyes), and cystitis (painful urination). This triad of symptoms is called Reiter's Syndrome. Reiter’s Syndrome is a special form of reactive arthritis, autoimmune disorder triggered by the Salmonella infection. It occurs in persons with a genetic predisposition and can last for a year or more. Antibiotic treatment does not make a difference in whether or not the person later develops arthritis.
The term reactive arthritis refers to an inflammation of one or more joints, following an infection localized at another site distant from the affected joints. The predominant site of the infection is the gastrointestinal tract. During outbreaks of Salmonella infections, reactive arthritis incidences from 1% to 15% have been reported
Marler Clark: Parents of triplets file Salmonella lawsuit against Veggie Booty manufacturer
ALBANY, NY (July 17, 2007) – Seattle-based Marler Clark filed a second lawsuit against Robert’s American Gourmet Food, Inc. today in Albany County Supreme Court in New York. The lawsuit was filed on behalf of Voorheesville, New York residents Patrick and Elex Scheels and two of their 20-month-old triplets who became ill with Salmonella Wandsworth infections after consuming Veggie Booty in April. Co-counsel in the case is Rochester, New York-based Underberg & Kessler and New Brunswick, NJ-based Eric Weinberg.
In the lawsuit, attorney William Marler contends that Sydney and Cole Scheels became ill with Salmonellosis after eating Veggie Booty. Both children exhibited fever, abdominal cramping, explosive diarrhea, and bloody diarrhea after eating the Veggie Booty, and received medical treatment for their illnesses. While Cole recovered from his illness, Sydney suffered symptoms of Salmonella infection throughout May and June, and lost roughly ten percent of her body weight due to her illness. Sydney and Cole both submitted stool samples that cultured positive for Salmonella Wandsworth, and the Scheels were notified by the Centers for Disease Control and Prevention (CDC) that their children were part of a nation-wide outbreak that had been traced to consumption of Veggie Booty. Sydney continues to test positive for Salmonella.
“Robert’s has indicated that an ingredient from a Chinese supplier was the source of this outbreak,” Marler commented. “After recent scares involving food products imported from China, one would think that American food manufacturers using imported ingredients would take extra precautions and institute a testing regimen to ensure the safety of their products.”
Robert’s American Gourmet Foods initiated a recall of its Veggie Booty on June 28, after the company was notified that the product was the source of a Salmonella outbreak. The company expanded its recall to include Super Veggie Tings Crunchy Corn Sticks on July 2. On July 11, the CDC announced that 60 persons in 19 states had been confirmed ill with Salmonella Wandsworth infections, with initial illness onset dates between March 4 and June 15. Ninety percent of cases were children aged 10 months to three years.
“This case is very perplexing,” Marler added. “There are several unanswered questions that beg answers.” Questions Marler seeks answers to include:
1. If Robert’s American Gourmet only markets Veggie Booty, etc., and Atlantic Quality Spice & Seasoning provides the spices, who manufacturers the product, and where?
2. The Minnesota Department of Health isolated Salmonella Typhimurium from unopened bags of Veggie Booty. Have other strains of Salmonella (in addition to Wandsworth) been found in either human stool or product samples - like Salmonella Typhimurium?
3. Why has Robert's American Gourmet not offered to help the victims? Medical bills and wage losses are mounting.
BACKGROUND: Marler Clark has represented thousands of victims of E. coli, Salmonella, and other foodborne illness outbreaks since 1993. Together with Marler Clark, Underberg & Kessler has represented victims of E. coli, Salmonella, and hepatitis A outbreaks, including 72 victims of the Brook-Lea Country Club Salmonella outbreak in 2002.
China Again tied to Food Safety Problems - Salmonella Wandsworth Veggie Booty Recall
I speculated yesterday morning that seasonings might be the source of the Salmonella Wandsworth outbreak might be tied to China. (POST)
Later in the day it was confirmed that China is the source of the seasoning contaminated with Salmonella Wandsworth. (POST)
And, Veggie Booty was confirmed by Minnesota Department of Agriculture to be contaminated with Salmonella Wandsworth. (POST)
Later in the day it was confirmed that China is the source of the seasoning contaminated with Salmonella Wandsworth. (POST)
And, Veggie Booty was confirmed by Minnesota Department of Agriculture to be contaminated with Salmonella Wandsworth. (POST)
Marler Clark Calls on Veggie Booty Manufacturer to Pay Salmonella Victims' Medical Bills
William Marler, a food safety advocate and attorney whose Seattle law firm, Marler Clark (www.marlerclark.com), has been contacted by five victims of a Salmonella outbreak traced to the consumption of Veggie Booty snack food, which is marketed by Robert’s American Gourmet, of Sea Cliff, New York, today called on the manufacturer to pay the medical bills of all individuals who became ill with Salmonella infections as part of the outbreak.
“Health officials have indicated that the strain of Salmonella found in the Veggie Booty, Salmonella Wandsworth, causes a particularly severe illness in comparison to other strains of Salmonella,” Marler said. “Most of the victims of this outbreak were children whose parents took them to a health care provider for medical treatment. It is only fair for the manufacturer to reimburse families for medical expenses incurred due to consumption of their product.”
In a warning to consumers yesterday, the Food and Drug Administration stated that the Centers for Disease Control and Prevention had identified 52 people in 17 states that were part of the outbreak. FDA reported that most victims of the outbreak were children under 10 years old.
“The parents we’ve been contacted by believed they were feeding their children a healthy snack, not something that could kill them,” Marler added. “Some of these kids have been sick for weeks.”
Salmonella is one of the most common enteric (intestinal) infections in the United States. Salmonellosis, the illness caused by ingestion of Salmonella, is the second most common foodborne illness after Campylobacter infection. It is estimated that 1.4 million cases of Salmonellosis occur each year in the U.S.; 95% of those cases are food-related. Approximately 220 of each 1000 cases result in hospitalization and eight of every 1000 cases result in death. About 500 to 1,000 or 31% of all food-related deaths are caused by Salmonella infections each year. For more information about Salmonella, visit www.about-Salmonella.com.
Marler and his law partners in Marler Clark have represented thousands of victims of Salmonella and other foodborne illnesses. Marler Clark currently represents 93 victims of last fall’s E. coli outbreak traced to contaminated spinach grown in California’s Salinas Valley and over 4,000 victims of the Salmonella outbreak that was recently traced to Peter Pan and Great Value peanut butter. Marler comments on foodborne illness outbreaks and litigation at www.marlerblog.com.
“Health officials have indicated that the strain of Salmonella found in the Veggie Booty, Salmonella Wandsworth, causes a particularly severe illness in comparison to other strains of Salmonella,” Marler said. “Most of the victims of this outbreak were children whose parents took them to a health care provider for medical treatment. It is only fair for the manufacturer to reimburse families for medical expenses incurred due to consumption of their product.”
In a warning to consumers yesterday, the Food and Drug Administration stated that the Centers for Disease Control and Prevention had identified 52 people in 17 states that were part of the outbreak. FDA reported that most victims of the outbreak were children under 10 years old.
“The parents we’ve been contacted by believed they were feeding their children a healthy snack, not something that could kill them,” Marler added. “Some of these kids have been sick for weeks.”
Salmonella is one of the most common enteric (intestinal) infections in the United States. Salmonellosis, the illness caused by ingestion of Salmonella, is the second most common foodborne illness after Campylobacter infection. It is estimated that 1.4 million cases of Salmonellosis occur each year in the U.S.; 95% of those cases are food-related. Approximately 220 of each 1000 cases result in hospitalization and eight of every 1000 cases result in death. About 500 to 1,000 or 31% of all food-related deaths are caused by Salmonella infections each year. For more information about Salmonella, visit www.about-Salmonella.com.
Marler and his law partners in Marler Clark have represented thousands of victims of Salmonella and other foodborne illnesses. Marler Clark currently represents 93 victims of last fall’s E. coli outbreak traced to contaminated spinach grown in California’s Salinas Valley and over 4,000 victims of the Salmonella outbreak that was recently traced to Peter Pan and Great Value peanut butter. Marler comments on foodborne illness outbreaks and litigation at www.marlerblog.com.
Racine-area Salmonella outbreak over
A Salmonella outbreak in and around Racine, Wisconsin, is over, according to a story in the Racine Report. According to the newspaper:
No definitive cause of the outbreak has been determined, but health department officials continue to investigate, Gesner said.Most of the Salmonella cases were reported in the frist two weeks of May, and the concentration led health officials to consider that the victims had eaten food in a common place; however, the investigation into the outbreak so far has not led to a determination of where the outbreak originated.
As of Tuesday, health officials had identified 34 laboratory-confirmed salmonella cases.
Twenty-nine of the laboratory-confirmed cases were in Racine County, including 18 in the city of Racine. Three cases were in Kenosha County and two were in Waushara County. A case earlier reported in Milwaukee County has since been found to be unrelated.
Although salmonella is quite common — with 900 cases a year in the state — the regional concentration and timing of recent cases suggested an outbreak
17,252 confirmed cases of food poisoning in 2006 in US
The CDC today released its preliminary 2006 food-borne illness data from 10 states: California, Colorado, Connecticut, Georgia, Maryland, Minnesota, New Mexico, New York, Oregon, and Tennessee. A total of 17,252 confirmed cases (actual cases may be anywhere between 20 and 30 times the confirmed cases) of food-borne illness were reported in those states in 2006, according to the CDC. The most commonly reported illnesses were:
Salmonella: 6,655 cases
Campylobacter: 5,712 cases
Shigella: 2,736 cases
Cryptosporidium: 859 cases
E. coli O157: 590 cases
E. coli non-O157: 209 cases
Yersinia: 158 cases
Vibrio: 154 cases
Listeria: 138 cases
Cyclospora: 41 cases
Salmonella: 6,655 cases
Campylobacter: 5,712 cases
Shigella: 2,736 cases
Cryptosporidium: 859 cases
E. coli O157: 590 cases
E. coli non-O157: 209 cases
Yersinia: 158 cases
Vibrio: 154 cases
Listeria: 138 cases
Cyclospora: 41 cases
Four Deaths tied to Salmonella
Federal health department officials will inspect a Melbourne nursing home as investigations continue into a food poisoning outbreak that killed four people. Three men and a woman, aged in their 70s and 80s, died from salmonella-related gastroenteritis following the outbreak at Broughton Hall nursing home and hostel at Camberwell, in Melbourne's inner east.
State and federal health agencies and the Victorian coroner are investigating the deaths amid anger the outbreak was not reported to Victoria's Department of Human Services (DHS) until 10 days after the first detected case. Twenty residents at the 30-bed commonwealth-funded home were affected by the illness, which was first detected on April 5. Two people are recovering in hospital.
For more infromation on Salmonella, see www.about-salmonlla.com.
Attorneys finalize a probe into Sylvester's Peter Pan plant
Susan McCord of the Albany Herald wrote that:
About 15 investigators and attorneys gathered with ConAgra Foods attorneys outside the Sylvester Peter Pan plant Friday morning on a second day of inspections at the plant.
Personal injury lawyer Dave Babcock, from Seattle law firm Marler Clark, said he was accompanied by a sanitation expert who would make observations inside the plant on their second and final court-ordered day to inspect the plant.
Not long after, Plant Manager Earl Ehret requested that press leave ConAgra premises. Ehret took over as manager of the Sylvester plant earlier this year, days before the Food and Drug Administration linked a nationwide outbreak of salmonella to peanut butter produced there.
Ehret replaced Tom Gentle, who had managed the Sylvester plant for about three years. Gentle now works at another ConAgra facility, Ehret said. Since the Feb. 14 recall, the FDA states that 425 people have been made ill by the peanut butter. Last week, ConAgra announced its plans to completely renovate the Sylvester plant while it resumes production of Peter Pan at another location. Peter Pan is expected back on store shelves in July, while the Sylvester plant is expected to be making peanut butter again in early August, ConAgra communication director Stephanie Childs said.
A few items of interest:
24) Was asked by Engineer to look at dead rodent specimen in Maintenance Room
25) Proceeded to Maintenance Room
26) Observed decomposing desiccated rodent carcass (young rat or mouse)
27) Request made to escorts to take rodent carcass as a sample
28) Request denied by escorts
29) Swabbed rodent carcass
30) Found decomposed rodent remains including bones and other body appendages, hair
31) Sampled decomposed rodent remains
50) Was asked by a co-worker to look at a hole in an upper wall in an upper area of room
51) Proceeded to upper area of mixing room
52) Observed hole in wall penetrating to the outside
53) Swabbed hole in wall
54) Found bird feathers on pipe
72) Swabbed food waste and bird dropping and a piece of suspected organic matter on roof surfaces
About 15 investigators and attorneys gathered with ConAgra Foods attorneys outside the Sylvester Peter Pan plant Friday morning on a second day of inspections at the plant.
Personal injury lawyer Dave Babcock, from Seattle law firm Marler Clark, said he was accompanied by a sanitation expert who would make observations inside the plant on their second and final court-ordered day to inspect the plant.
Not long after, Plant Manager Earl Ehret requested that press leave ConAgra premises. Ehret took over as manager of the Sylvester plant earlier this year, days before the Food and Drug Administration linked a nationwide outbreak of salmonella to peanut butter produced there.
Ehret replaced Tom Gentle, who had managed the Sylvester plant for about three years. Gentle now works at another ConAgra facility, Ehret said. Since the Feb. 14 recall, the FDA states that 425 people have been made ill by the peanut butter. Last week, ConAgra announced its plans to completely renovate the Sylvester plant while it resumes production of Peter Pan at another location. Peter Pan is expected back on store shelves in July, while the Sylvester plant is expected to be making peanut butter again in early August, ConAgra communication director Stephanie Childs said.
A few items of interest:
24) Was asked by Engineer to look at dead rodent specimen in Maintenance Room
25) Proceeded to Maintenance Room
26) Observed decomposing desiccated rodent carcass (young rat or mouse)
27) Request made to escorts to take rodent carcass as a sample
28) Request denied by escorts
29) Swabbed rodent carcass
30) Found decomposed rodent remains including bones and other body appendages, hair
31) Sampled decomposed rodent remains
50) Was asked by a co-worker to look at a hole in an upper wall in an upper area of room
51) Proceeded to upper area of mixing room
52) Observed hole in wall penetrating to the outside
53) Swabbed hole in wall
54) Found bird feathers on pipe
72) Swabbed food waste and bird dropping and a piece of suspected organic matter on roof surfaces
E. coli and Salmonella making a comeback in U.S., CDC says
Maggie Fox of Reuters reported today:
E. coli and Salmonella infections are on the rise in the United States, but other foodborne illnesses appear to have leveled off, the Centers for Disease Control and Prevention said on Thursday. But after falling sharply in 2003 and 2004 when the meat industry pulled together to make ground beef safer, rates of E. coli O157:H7 infections have rebounded, and many appear to be related to outbreaks in fresh produce, the CDC said.
"As recent outbreaks have shown, too many people in the United States are getting sick each year from foodborne illnesses," CDC Director Dr. Julie Gerberding told reporters in a telephone briefing. "For instance, the outbreaks involving tomatoes, lettuce and spinach underscore the need to more effectively prevent contamination of produce," Gerberding added.
What did ConAgra know and when?
I was alerted a few weeks ago that the roof at the Sylvester, Georgia ConAgra peanut butter plant had been leaking and that the sprinkler system had failed on a few occasions. We then sought a court order requiring that ConAgra allow us in to view the roof before they tried to repair or replace it. The court ordered the site visit tol be next Monday morning. Interestingly, days before our visit, ConAgra spokespersons came clean with the leaky roof and Salmonella connection. What more is out there?
ConAgra says moisture in peanut butter plant spread salmonella
See below.
ConAgra says moisture in peanut butter plant spread salmonella
Josh Funk of the Omaha Associated Press reported yesterday that ConAgra Foods said that moisture from a leaky roof and faulty sprinkler in its Georgia peanut butter plant last August allowed salmonella bacteria to infect its finished product and later sicken more than 400 people nationwide.Leaky roof at ConAgra plant blamed in outbreak
According to ConAgra spokeswoman Stephanie Childs, the company traced the salmonella outbreak to three incidents in its Sylvester, Ga., plant last August. The plant's roof leaked during a rainstorm and the sprinkler system went off twice because of a faulty sprinkler, which was repaired. The moisture from those three incidents mixed with dormant salmonella bacteria in the plant that Childs said likely came from raw peanuts and peanut dust. She said the plant was cleaned thoroughly after the roof leak and sprinkler incidents, but somehow the salmonella remained and came in contact with peanut butter before it was packaged. The company isn't sure exactly how the salmonella got into the peanut butter, but Childs said it was linked to the moisture. "At some point, the salmonella that was activated came in contact with finished peanut butter," Childs said.
ConAgra recalled all its peanut butter in February after federal health officials linked it to cases of salmonella infection. At least 425 people in 44 states were sickened, and numerous lawsuits have been filed against the company.
Joe Ruff of the Omaha World-Herald also reported that moisture from a leaky roof and a faulty sprinkler at ConAgra Foods' peanut butter manufacturing plant in Georgia led to a salmonella outbreak that sickened more than 400 people nationwide. Last August, the roof of the Georgia plant leaked once and the sprinkler system went off twice because of a faulty sprinkler, allowing moisture into the plant, Childs said.ConAgra Foods Announces the Renovation of Its Peanut Butter Plant and Enhanced Food Safety Measures Continue Reading...
Despite extensive cleanup, Childs said, the moisture apparently came into contact with dormant salmonella from raw peanuts or peanut dust, and the bacteria became entrenched in some areas of the plant. Changes at the plant will include more separation between raw product and processed product to lessen the chances of contamination, Childs said. Food and Drug Administration officials have said salmonella was found on a roaster and some cleaning equipment.
PA Department Of Health Warns Consumers About Raw Milk Sold By York County Dairy
Consumers who drank milk from Stump Acres Dairy in Pennslyvania have been urged by the State Health Secretary to contact their physician for possible salmonella poisoning. Full story
State Health Secretary Dr. Calvin B. Johnson today advised consumers who purchased raw milk from Stump Acres Dairy of New Salem, York County, after March 19 to consider not consuming the raw milk due to possible health concerns.
A consumer who drank raw milk purchased from the dairy after March 19 experienced gastrointestinal illness. As a result, Stump Acres Dairy voluntarily stopped raw milk sales on March 27 as a precautionary measure.
In February, raw milk purchased at Stump Acres Dairy was linked to eight cases of infection with Salmonella Typhimurium and sales were suspended on March 2. On March 19, the dairy resumed raw milk sales following testing, cleaning and additional inspection.
Salmonella found in roaster, cleaning supplies at ConAgra
WALB 10 reported that Salmonella has been found in the roaster that Con Agra intended to destroy and replace.
Sylvester- FDA investigators finally have some details on the location of that Salmonella outbreak that shut down the Sylvester ConAgra Foods plant five weeks ago. Thursday, ConAgra Foods blamed a $48 million loss this quarter on its recall of Peter Pan and Great Value Peanut Butter and there's still no timetable of when production will start back.
It's been five weeks since the lines at ConAgra Foods looked like this and it could be the end of May before production resumes. The clean up can begin now that the FDA has pin-pointed the cause.
"The two environmental positives that we did find were, one of them was in relation to the roaster and the other was on some cleaning equipment," said Dr. David Acheson.
Because it was found twice in the environment, the FDA investigators assume it's other places and recommend a complete cleanup. ConAgra is working with microbiologist on a plan to resume operations, but doesn't have an exact date.
"The precise way to clean up is up to them to decide what the recommendation we make is pretty general and that is that the company needs to do a through clean up to ensure the absence of Salmonella in any future product that's produced in the facility, said Acheson.
FDA inspectors are gone from the plant now, but will return once the cleanup is complete to make sure there are no future problems.
The Centers for Disease Control stopped updating the number of reported Salmonella cases last week. The CDC reported 425 people in 44 states were sickened by the peanut butter. Twenty percent of those illnesses were serious enough to require hospitalization.
State health officials are searching for an illegal Mexican-style cheese manufacturer as the possible source of a recurring salmonella outbreak in Kane County, authorities said Thursday.
The Sun-Sentinel has reported that the salmonella outbreak in Kane County, Florida may have been caused by salmonella contaminated Mexican-style cheese. Full story
South Florida - State health officials are searching for an illegal Mexican-style cheese manufacturer as the possible source of a recurring salmonella outbreak in Kane County, authorities said Thursday.
A sample unlabeled cheese taken by a county health inspector from an Aurora store tested positive this week for salmonella Newport, the same strain identified with the outbreak that has sickened more than 30 people, according to Paul Kuehnert, deputy director of the Kane County Health Department.
BREAKING NEWS: Vanzo's closed by salmonella fears
Five confirmed cases of salmonella have been reported to the health department since Feb. 28.
A press release from Public Health administrator Toni Corona said four people affected had reported eating at Vanzo's beginning Feb. 21. An investigation is ongoing and a specific source or food item associated with the outbreak has not been identified. The restaurant at 132 N. Main St. Edwardsville, voluntarily closed over the issue. People who ate at the restaurant suffered diarrhea, fever or nausea/vomiting afterwards may be implicated in this outbreak. The health department is interviewing both ill and well patrons who frequented Vanzo's between Feb. 21 and March 6. Call (618) 692-8954, ext. 2 for an interview or if you have any questions regarding Salmonella. Anyone currently experiencing symptoms should contact their primary care provider for medical advice.
Health Hazard Alert-Siena Deli brand sliced black forest ham may contain Salmonella bacteria
Here is a warning from The Canadian Food Inspection Agency regarding possible salmonella contaminated black forest ham:
The Canadian Food Inspection Agency (CFIA) and Siena Foods Ltd., Toronto are warning the public not to consume the Siena Deli brand sliced black forest ham described below because it may be contaminated with Salmonella.
The affected Siena Deli brand Dry Roasted Black Forest Ham is sold in 100-200 g packages bearing Best Before date of 07MR22 and UPC 0203580 101949. The affected black forest ham was distributed in Ontario.
There have been no reported illnesses associated with the consumption of this product.
Food contaminated with Salmonella may not look or smell spoiled. Consumption of food contaminated with this bacteria may cause salmonellosis, a foodborne illness. In young children, the elderly and people with weakened immune systems, salmonellosis may cause serious and sometimes deadly infections. In otherwise healthy people, salmonellosis may cause short-term symptoms such as high fever, severe headache, vomiting, nausea, abdominal pain and diarrhea. Long-term complications may include severe arthritis.
We are sending this message:
This is to acknowledge that we have received the completed Salmonella peanut butter questionnaire. We will follow-up with you as necessary for any additional information needed on yours or you child's claim(s). If medical care was received related to a Salmonella illness we will order copies of records directly using the release document provided. We will also be undertaking leftover peanut butter testing for the Salmonella bacteria using a private laboratory in the Seattle area. Many, but not all, leftover containers will be tested. If your container(s) is/are to be tested, you will receive a separate packet in the mail with materials and instructions to package and ship your peanut butter to the lab. Do not send leftover peanut butter to Marler Clark. If you have an open container of peanut butter, place it into a plastic bag and store in a cool spot. Do not freeze the peanut butter. If you handle the peanut butter container with your bare hands be sure to wash your hands thoroughly with soap and hot water immediately after handling. For further information and updates on the peanut butter litigation visit: www.peanutbutterclassaction.com
CDC confirms 56 salmonella cases in Sierra Vista since September
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SIERRA VISTA, Ariz. Health officials still don't know the cause of a salmonella outbreak that has sickened at least 56 Sierra Vista residents since September. Officials with the federal Centers for Disease Control and Prevention have been in the area since January trying to figure out where the victims came down with the infection. They've interviewed people who came down with the food-borne illness and their friends and family. But they say they've had no luck and are working on a computer analysis to try to find a link. They're also doing a phone survey to try to find a common exposure, such as a restaurant or type of food they've all eaten.
CDC: Salmonella case total is up to 370
WRIC Atlanta News reports that federal health officials say the number of lab-confirmed cases of peanut butter-associated salmonella has climbed to 370 -- up from the 329 reported last week.
The Centers for Disease Control and Prevention said yesterday that North Dakota had now joined the count, raising the number of states with confirmed cases to 42.
About two dozen cases have been reported in Virginia.
ConAgra Foods recalled Peter Pan and Great Value peanut butter made at its Sylvester, Georgia, plant after federal health officials linked the product to an outbreak of an unusual type of salmonella that has sickened people since August.
Top five things to do if you think you have Salmonella poisoning from peanut butter
1. If you or a family member are still sick, please seek medical treatment.
2. If you do seek medical treatment, please ask that a stool culture be done to try and confirm that you have been sickened by salmonella. A stool culture is the only way to confirm that you have been sickened by the Salmonella bacteria.
3. You should contact you local health department about your concerns and to relate information about your family members’ illnesses. Please make note of your peanut butter label, the brand, and the product code found on the lid—“2111” is the implicated product. Also note when and where you purchased it. This information will help the health department’s investigation.
4. If you have any left over peanut butter, please put the entire jar in a plastic bag and place it in a cool spot. Please let your local health department know that you have it. They may offer to test it. If not, we will arrange to have it tested.
5. If any family member is currently sick, please be sure to attend to careful hygiene. Frequent hand washing can help reduce the risk of spreading infection among family members.
Marler Clark is pursuing claims on behalf of over 100 families who have contacted the firm in the wake of the Salmonella outbreak traced to contaminated peanut butter, and will file a Salmonella lawsuit against ConAgra foods tomorrow. You can keep up to date on the Salmonella outbreak here at the Salmonella blog, or at the FDA Web site.
2. If you do seek medical treatment, please ask that a stool culture be done to try and confirm that you have been sickened by salmonella. A stool culture is the only way to confirm that you have been sickened by the Salmonella bacteria.
3. You should contact you local health department about your concerns and to relate information about your family members’ illnesses. Please make note of your peanut butter label, the brand, and the product code found on the lid—“2111” is the implicated product. Also note when and where you purchased it. This information will help the health department’s investigation.
4. If you have any left over peanut butter, please put the entire jar in a plastic bag and place it in a cool spot. Please let your local health department know that you have it. They may offer to test it. If not, we will arrange to have it tested.
5. If any family member is currently sick, please be sure to attend to careful hygiene. Frequent hand washing can help reduce the risk of spreading infection among family members.
Marler Clark is pursuing claims on behalf of over 100 families who have contacted the firm in the wake of the Salmonella outbreak traced to contaminated peanut butter, and will file a Salmonella lawsuit against ConAgra foods tomorrow. You can keep up to date on the Salmonella outbreak here at the Salmonella blog, or at the FDA Web site.
Dirty birds
According to a story from Consumer Reports, even 'premium' chickens harbor dangerous bacteria. If you eat undercooked or mishandled chicken, our new tests indicate, you have a good chance of feeling miserable. CR’s analysis of fresh, whole broilers bought nationwide revealed that 83 percent harbored campylobacter or salmonella, the leading bacterial causes of foodborne disease.That’s a stunning increase from 2003, when we reported finding that 49 percent tested positive for one or both pathogens. Leading chicken producers have stabilized the incidence of salmonella, but spiral-shaped campylobacter has wriggled onto more chickens than ever. And although the U.S. Department of Agriculture tests chickens for salmonella against a federal standard, it has not set a standard for campylobacter.
Think premium brands are safer? Overall, chickens labeled as organic or raised without antibiotics and costing $3 to $5 per pound were more likely to harbor salmonella than were conventionally produced broilers that cost more like $1 per pound.
Salmonella survives better in stomach due to altered DNA
Since 1995 there has been a considerable increase in the number of infections with a specific type of Salmonella bacteria transmitted via food.
This type, Salmonella serovar Typhimurium DT104, is resistant to at least five different antibiotics. Dutch researcher Armand Hermans found new genetic information in DNA of DT104 that might be involved in its survival and infection mechanism. This genetic information might also be involved in the increase in the number of infections caused by this pathogen.
View Full story from the Netherlands Organization for Scientific Research
CDC plans to stay until source of Arizona salmonella problem found
Dana Cole of the Sierra Vista Herald Review reports:
A team of health professionals from the Centers for Disease Control and Prevention is in Sierra Vista, Arizona to assist with an investigation that has been frustrating state and local health officials.
A salmonella outbreak that started on Sept. 1 has spiraled to 45 cases, with no answer as to the cause or mode of transmission. State and local health officials have been working together for months in an effort to isolate the source of the problem, only to hit a dead end.
During the months that local and state health officials have been researching the outbreak, they have canvassed restaurants, schools, daycare facilities, nursing homes and cafeterias. Water testing also was done.
Almonds to be pasteurized to prevent Salmonella
In an article titled, "Almond Board pasteurization plan in final comment stage," published today, Cary Blake writes for the Western Farm Press:
The company recalled 13 million pounds of its packaged almonds after health officials reported 25 cases of Salmonella poisoning traced to the product. Health officials believe far more people have fallen ill, but that their illnesses were not linked officially to the almonds. Paramount had not pasteurized its raw almonds, but began using a gas pasteurizing process following the outbreak.
Hundreds of consumers across the country may have been sickened in early 2004 by salmonella linked to almonds packaged by Paramount Farms in California and sold by Costco warehouses and other stores nationwide. Marler Clark represented over a dozen people who became ill with Salmonella poisoning after eating the Salmonella-contaminated almonds.After two-years of research and consultation across California’s almond industry, the Almond Board of California’s “action plan” creating a mandatory pasteurization program to eliminate any salmonella bacteria in California almonds is now in the final public comment phase.
The ABC’s voluntarily developed plan would modify the U.S. Department of Agriculture’s grower-initiated almond federal marketing order. Submitted to the USDA, the proposed rule was published in the Dec. 6, 2006 issue of the Federal Register. A 45-day public comment period on the rule ends on Jan. 22. A 60-day public comment period on the information collection associated with the rule ends on Feb. 5.
The company recalled 13 million pounds of its packaged almonds after health officials reported 25 cases of Salmonella poisoning traced to the product. Health officials believe far more people have fallen ill, but that their illnesses were not linked officially to the almonds. Paramount had not pasteurized its raw almonds, but began using a gas pasteurizing process following the outbreak.
Clean greens: More inspections would help the food supply
A recent editorial commentary by the Pittsburgh Post Gazette addresses the recent incidents of food-borne disease, particularly those involving produce in restaurant chains such as Taco Bell.
Despite more than 12,000 food-processing plants in the United States, says the editorial, the budget of a key federal watchdog, the Food and Drug Administration's Center for Food Safety and Applied Nutrition, has been cut by 37 percent since 2003.
Last year, the agency conducted 4,573 inspections. The goal this year: 3,400. While the number of federal inspectors and inspections is declining, the number of illnesses linked to produce have jumped sharply, doubling between 1998 and 2004.
The editorial further goes on to say that “The fragmented approach to food safety must be streamlined and bolstered if the public is to be protected. E. coli and other pathogens don't merely give people a stomach ache; they can kill,” and urges Congress to prepare to make the changes necessary to retain public confidence in the safety of the nation's food supply.
Fed Up With Bad Food
Caroline Smith DeWaal, director of food safety at the Center for Science in the Public Interest, commented in a recent TomPaine.com editorial in regards to the need for Americans to eat for fresh fruits and vegetables, and how the recent food poisoning outbreaks are hindering that message.
“Contaminated foods kill about 5,000 Americans each year, and sicken another 76 million, according to the Centers for Disease Control,” says DeWall. “While the numbers seem enormous, what often isn’t counted is the cost to survivors, who sometimes suffer loss of kidney function, miscarriage, colitis or reactive arthritis after a bout of food poisoning. The liability costs of the recent spinach outbreak may well exceed $100 million, money that should have been invested in preventing the outbreak with more effective oversight of growers.”
She then outlined CSPI’s recommendations of several policy options that she feels would help plug gaps in the food safety system:
• Congressional funding for the FDA’s Center for Food Safety and Applied Nutrition to reflect the growing demands on the agency.
• Improvements in food-safety conditions on the farm by designating one agency to promulgate regulations for and conduct inspections of America’s farms.
• A modern food safety law to supplant the “current hodgepodge of laws”, some of which were enacted 100 years ago.
• The creation of a single food-safety agency, with the authority to recall food from the market and to penalize companies that produce contaminated products.
Queen Victoria Brand fresh spinach may contain Salmonella bacteria
The Canadian Food Inspection Agency says Queen Victoria brand spinach, which has been distributed nationally, may be contaminated with salmonella, according to eCanadaNow.
The Queen Victoria brand fresh baby Spinach is apparently not affected by this alert.
The CFIA says the likelihood of any remaining affected product being sold at the retail outlets is remote, but some consumers may still have the spinach in their refrigerators. Consumers are warned not to consume the contaminated product.
So far there have been no reported illnesses associated with the consumption of the spinach but the agency cautions that salmonella bacteria can be present in food that does not look or smell spoiled.
Almond Board salmonella plan published
Almond Board of California's proposal to create a mandatory pasteurization program to eliminate the potential for salmonella bacteria in California almonds is one step closer to reality.
After two years of research and consultation involving California’s annual $2.5 billion almond industry, the plan is designed to negate future chances of California almond-caused salmonella outbreaks.
For handlers who are shipping raw almonds directly into consumer channels whether to a retailer or a manufacturer who repacks them, the almonds must be pasteurized before leaving the handling facility.
Two exceptions would exist: unpasteurized almonds shipped directly to a manufacturer in the U.S., Canada, and Mexico with the manufacturer having submitted an application and qualified for direct verifiable user status by the Almond Board; and unpasteurized almonds shipped to other export markets. Cartons, bins, and boxes would require unpasteurized labeling under the exceptions.
The ABC will conduct compliance visits with additional help by the U.S. Department of Agriculture’s inspection service.
Salmonella risk from bean sprouts remains
The consumption of raw sprouts has been linked to more than 30 outbreaks of foodborne illness throughout North America in the past 15 years, affecting tens of thousands of people.
The first consumer warning about sprouts was issued by the U.S. Centers for Disease Control in 1997. By July 9, 1999, FDA had advised all Americans to be aware of the risks associated with eating raw sprouts and that the best way to control the risk was to simply not eat raw sprouts. The FDA stated that it would monitor the situation and take any further actions required to protect consumers.
At the time, Canadian media depicted the U.S. response as panic at the disco, quoting Health Canada officials who said while some people were at risk, sprouts were generally a low-risk product.
Last year, a salmonella outbreak sickened 650 people in Ontario, Canada due to contaminated mung bean sprouts. Today, the risk of contracting salmonella from bean sprouts remains the same due to the way they are grown and that they are nearly impossible to wash.
Study: 83 Percent of Chicken Sold in U.S. Has Bacteria
Eighty-three percent of chicken sold in U.S. grocery stores may contain bacteria that cause foodborne illnesses, a consumer group said on Monday. That number is 34 percentage points higher than the rate it found three years ago.
Consumer Reports said tests on 525 chickens - including samples from leading brands Perdue, Pilgrim's Pride Inc. and Tyson Foods Inc. - showed most of the poultry had campylobacter or salmonella, two of the leading causes of food-borne diseases.
"We think it's really startling," said Jean Halloran, a policy director for Consumers Union, which publishes Consumer Reports. "It's a very significant deterioration in food safety."
A spokesman with the U.S. Agriculture Department's Food Safety and Inspection Service said the study was riddled with flaws such as a small sample size and uncertainty over the report's methodology.
The Center for Disease Control and Prevention estimated the two bacteria, which can be spread through other avenues in addition to chicken, cause millions of illnesses and 700 fatalities annually.
Salmonella detected: Cantaloupes recalled
Vandervoet & Associates, Inc. of Rio Rico, Arizona, has announced a voluntary recall of its cantaloupes with an HDC label . The melons have the potential to be contaminated with salmonella, a substance which may render them injurious to health.
Samples taken on November 9, 2006 and laboratory tests made by the FDA demonstrated that a portion of the cantaloupes contained salmonella.
No illnesses have been reported to date.
Approximately 7,400 cartons of cantaloupes were sold and distributed in the United States and Canada between November 9, 2006 and November 15, 2006. The cantaloupes were packed in cardboard cartons with contents of 9 to 23 melons per carton.
Sprout redux
After 15 students at Queen's University in Kingston, Ontario, visited the emergency ward, they tested positive for the same strain of Salmonella. A link was made to raw bean sprouts, and the city decided on Nov. 23, 2006 to warn the public, according to Douglas Powell of the Food Safety Network.
As part of the warning, Dr. Sheela Basrur, Ontario's Chief Medical Officer of Health, advised the entire province not to eat raw or cooked bean sprouts, including those from grocery stores, home refrigerators or those served at restaurants.
As the number of confirmed sick people rose into the hundreds, the Canadian Food Inspection Agency on November 25, 2005, finally issued an advisory for mung bean sprouts manufactured by Toronto Sun Wah Trading Inc. -- the largest sprout growth facility in the province.
The consumption of raw sprouts has been linked to over 30 outbreaks of foodborne illness throughout North America in the past 15 year affecting tens of thousands of people.
Sprouts, by nature, present a special food safety challenge because the way they are grown. High moisture and high temperature makes it an ideal environment for bacterial growth. Sprouts are also impossible to wash, making CFIA's standby warning to consumers to wash their produce extremely difficult to follow.
Food Safety Roulette
More than 50,000 people got sick or died from something they ate in a hidden epidemic that went undiagnosed by the nation's public health departments during a five-year period, according to Thomas Hargrove of the Scripps Howard News Service.
Scripps studied 6,374 food-related disease outbreaks reported by every state to the federal Centers for Disease Control and Prevention from Jan. 1, 2000, through Dec. 31, 2004. Slovenly restaurants, disease-infested food-processing plants and other sources of infectious illness go undetected all over the country, but much more frequently in some states than others.
The causes of nearly two- thirds of the outbreaks in that period were listed as "unknown." The poor track record of so many state labs also raises chilling questions about their ability to deal with a foodborne terrorist attack.
The Scripps study also found that the disease went undiagnosed in 4,054 of the 6,374 reported outbreaks. Those unknown causes sickened or killed 50,968 people. Every year, an estimated 5,000 Americans die from food-based pathogens such as salmonella, E. coli, shigellosis and campylobacter. Another 325,000 people are hospitalized.
COMING BACK FOR SECONDS
Nicols Fox, author of Spoiled: Why our food is making us sick and It Was Probably Something You Ate, was asked to review Eric Schlosser's book, Fast Food Nation, for the Washington Post in 2001 because of her work on the subject of foodborne pathogens.
When a “massive production of hamburger is created,” says Fox, “if there’s one contaminated cow, it can contaminate the entire lot, and then that entire lot is made into little frozen hamburger patties that are then distributed all over the United States. Thus, instead of having maybe one or two people get sick, you have an outbreak that can cover the breadth of the United States.”
These illnesses are problems “we really hadn’t confronted before that were associated with food,” says Fox. “I looked at how changes in lifestyle, culture, food production, processing and distribution had really created these new pathogens, and they really were new.”
Salmonella on the Rise in Chicken Meat
A type of salmonella found in eggs is turning up more often in chicken meat and needs to be reduced, according to the Agriculture Department. From 2000 through 2005, there was a fourfold increase in positive test results for salmonella enteritidis on chicken carcasses.
Salmonella sickens at least 40,000 people and kills about 600 every year in the United States. The number of states with positive tests for salmonella has risen from 14 to 24.
A recent CDC study on food poisoning from salmonella noted that the risk of illness from salmonella enteritidis increased the less people ate at home.
Timco Worldwide Inc. Recalls Cantaloupe Because of Possible Health Risk
Timco Worldwide Inc. of Woodland, California, is voluntarily recalling its Sundia brand cantaloupe, because it has the potential to be contaminated with Salmonella.
504 cartons of cantaloupe were distributed in Arizona, Colorado, Texas and Florida between October 30th and November 6th, 2006. The cantaloupe was distributed for sale in bulk in cardboard cartons, numbering either 9 or 15 cantaloupes to a carton, under the Sundia label.
No illnesses have been reported to date.
Hershey recalls products over salmonella fears
Fears of salmonella contamination has driven chocolate-maker Hershey to recall a wide variety of its chocolate bars and candies made at its Smiths Falls, Ontario plant.
However, a company spokesperson said the risk to consumers is low, since “most of the product in question is either already in our control or is currently being retrieved from our customers,” according to company spokesperson Stephanie Moritz.
The source of the contamination is believed to be an ingredient from an outside supplier sent to the company's plant, but that has not been confirmed.
Hershey Canada Inc. of Mississauga voluntarily recalled the products from the marketplace, and has said that there have been no reported illnesses associated with the recalled product.
Tomatoes source of Salmonella outbreak: Attorney calls on tomato industry to make food safe for consumers
The Centers for Disease Control and Prevention announced today that at least 183 people in 18 states had been confirmed ill with Salmonellosis as part of a nation-wide outbreak of Salmonella typhimurium infections that has been traced to contaminated tomatoes.
Twenty-two people were hospitalized during the outbreak, which peaked in September and is now over, according to the CDC.
In June and July 2004, over 400 people became ill with Salmonella infections after eating contaminated tomatoes served at Sheetz convenience stores in the Eastern United States.
Bill Marler, a nationally recognized food safety advocate and attorney, called on the tomato industry to “clean up its act and make food safe.”
“This is the second large outbreak in two years that has come on the heels of FDA advice on how to prevent outbreaks among consumers of fresh tomatoes,” Marler said. “Clearly, the fresh tomato industry has not yet done enough to ensure the safety of its product.”
FDA Notifies Consumers that Tomatoes in Restaurants Linked to Salmonella Typhimurium Outbreak
The U.S. Food and Drug Administration today announced the results of an investigation by state and Centers for Disease Control and Prevention investigators, which found consuming tomatoes in restaurants as the cause of illnesses in the Salmonella outbreak. To date, 21 states have reported 183 cases of illnesses to the CDC.
The agency believes that the tomatoes that caused the illnesses have at this point been consumed, destroyed or thrown out because they are perishable. Therefore, FDA does not believe a consumer warning about tomatoes on store shelves is warranted at this time.
Salmonella outbreak traced to tomatoes
Tomatoes served in restaurants were the source of a nationwide Salmonella outbreak, according to Investigators from the Centers for Disease Control and Prevention and the Food and Drug Administration.
The Salmonella outbreak resulted in 183 confirmed illnesses. No one died in the outbreak, but 22 people were hospitalized, according to the Associated Press.
The cases of illness peaked in late September, leading officials to believe the outbreak is now over.
Tomatoes suspected in Salmonella outbreak
Food safety experts are suggesting that contaminated tomatoes and infected food service workers might have played a role in a Salmonella outbreak that has sickened 171 people in 19 states. Most of the states affected are in the eastern half of the nation.
The CDC said the outbreak appears to be over. The agency said the hunt for the source of the outbreak may take days to weeks, according to CIDRAP News.
David Acheson, MD, chief medical officer for the FDA's CFSAN, told the Associated Press yesterday that if fresh tomatoes are to blame in the outbreak, it will be more difficult to trace the original source of the contamination than it was in the recent E. coli O157:H7 outbreak linked to fresh spinach.
FDA is depending on the CDC and state and local health investigators to consider food workers as the possible source of contamination.
CDC Report: Produce suspected in Salmonella outbreak
The CDC has announced that at least 172 people in 18 states had been confirmed ill with Salmonellosis as part of a nation-wide outbreak of Salmonella typhimurium infections. Eleven people have been hospitalized.
An ongoing investigation indicates that contaminated produce, possibly tomatoes, is the source of the outbreak. The CDC has announced that the Food and Drug Administration is working to help trace the source of the outbreak.
“When the FDA is involved, there’s a pretty good chance that a fruit or vegetable is the source,” said Bill Marler, an attorney who has represented thousands of victims of foodborne illness outbreaks, including 93 victims of the most recent E. coli O157:H7 outbreak traced to contaminated spinach, 30 victims of a Salmonella outbreak traced to foods served at an Indiana Wal-Mart this summer, and 128 victims of a 2004 Salmonella outbreak traced to contaminated tomatoes served at Sheetz convenience stores.
Lightning Striking Tomatoes Twice
In the summer of 2004, hundreds of people on the east coast became ill from eating salmonella-tainted tomatoes purchased at Sheetz Convenience Stores.
In 2004 the FDA warned the lettuce and tomato industry by letter:
"This letter is intended to make you aware of the Food and Drug Administration's (FDA's) concern regarding continuing outbreaks of foodborne illness associated with the consumption of fresh lettuce and fresh tomatoes, and actions we recommend that your industries take to enhance the safety of these products."
Marler-Clark represented nearly 150 people in several states in the 2004. The reoccurence of this current outbreak seems to indicate some negligence on the part of the industry.
Salmonella Food Safety Infosheet
State and local public health officials on Thursday cleared Margaritas Restaurant to reopen, six days after the Tex-Mex eatery was ordered to close because of an outbreak of Salmonella.
Of the 15 customers who contracted Salmonella after eating at the restaurant, 4 were hospitalized.
A recent study suggests that food workers serve as an important source for Salmonella transmission in outbreaks.
After investigating 23 outbreaks, 12% of food workers were identified as having Salmonella. Of those workers, 53% said that they didn't feel sick.
An infectious agent of deception, exposed through proteomics
A team led by Liang Shi, staff scientist at the Department of Energy's Pacific Northwest National Laboratory, has turned up a suspect protein that may hold the key to controlling salmonella outbreaks, reports the PNNL Newsroom.
The discovery of the protein, dubbed STM3117, allowed the researchers to subsequently crippled the microbe's ability to multiply inside macrophages.
Drug and vaccine designers armed with this mouse-model information can target chemicals or immune responses that disrupt peptidoglycan synthesis and other processes linked to Salmonella's colonization of macrophages in humans. A quick identification of these proteins could also help physicians assess the virulence of a given strain.
The work was funded by PNNL and the National Institutes of Health's National Institute of Allergy and Infectious Diseases, and much of the work was performed at the PNNL-based W.R. Wiley Environmental Molecular Sciences Laboratory.
Salmonella cases against Hurley nursing home settled
The Daily Globe has reported that a settlement has been reached regarding the salmonella outbreak at a nursing home in Michigan last year.
Keith Anderson of Newport Heights in Ironwood, filed a lawsuit against Lawrence, Laureen and John Kutz, the Villa Maria Health and Rehabilitation Center, Sky View Nursing Center and Lexington Insurance Company.
He claimed a salmonella bacteria spreading throughout the Sky View and Villa Maria nursing homes in Hurley was a 'substantial factor in contributing to the illness, infection, and death of his mother.'
Anderson and Lexington Insurance Company reached a settlement on Sept. 27. The case was dismissed by Iron County Circuit Court Judge Patrick Madden and court documents were sealed, Ransanici said.
Parents are miffed by inaction: Franklin schools work on new policy months after dozens of students sickened
It has been four months since the salmonella outbreak from a science project at Jefferson Elementary and some parents are dissatisfied with the school's slow response.
"That's the most important thing,” said Jessica Medeiros, a parent of one of more than four dozen students who contracted salmonella after participating in a science dissection experiment in June.
Jefferson students were the only ones who were affected by the disease after dissecting owl pellets, and some parents there say they still have unanswered questions about how quickly and completely school officials identified and responded to the outbreak.
“I think a new policy or set of procedures should have been dealt with before school started this fall,” said Medeiros.
Consistency needed in food testing
The recent spinach-borne E. coli outbreak that sickened nearly 200 Americans does not mean that the United States has been lax in trying to improve food safety, reports the Southern Illinoisian. Rather, it means that there is more work to be done.
Sickness caused by spinach grown in essentially one California location spread to nearly half of all states within just a few days of the first case being reported. Such are the risks when large agricultural operations are efficient, in part, because of their ability to quickly distribute food - be it produce, meat or seafood - to all corners of the country.
The solution is not to slow down the delivery of food or restrict distribution patterns, says the Southern Illinoisian. The answer is, in part, to do more mandatory inspection and record keeping of all foods, similar to changes the U.S. Department of Agriculture already has made in the handling of beef and poultry, adjustments that have contributed to the declining rates of E. coli and salmonella in the past decade.
Online System Helps Limit Food Contamination Outbreaks
During the recent E. coli spinach contamination outbreak, officials at the Wisconsin state public health lab posted E. coli patterns on a PulseNet list serve that helps track this pathogen. Not long after, health department analysts in Oregon were alerted to this information, and linked an E. coli case in their state to a possible bag of spinach.
This is a concrete example of how the online public health network – PulseNet -- is helping officials track disease outbreaks, says Sarah Pressman Lovinger. PulseNet is a national network of public health and food regulatory agency laboratories coordinated by the Centers for Disease Control and Prevention. The network consists of: state health departments, local health departments, and federal agencies including the CDC, USDA/FSIS, and FDA.
PulseNet participants perform standardized molecular subtyping of foodborne disease-causing bacteria by pulsed-field gel electrophoresis. PFGE can be used to distinguish strains of organisms such as Escherichia coli O157:H7, Salmonella, Shigella, Listeria, or Campylobacter at the DNA level. DNA "fingerprints," or patterns, are submitted electronically to a dynamic database at the CDC. These databases are available on-demand to participants—this allows for rapid comparison of the patterns.
Talking with William Marler, Seattle attorney
Puget Sound Business Journal (Seattle)
Clay Holtzman
Full Story
For 13 years, Seattle attorney William Marler has made a name for himself as the E. coli lawyer. Food service companies, vendors and manufacturers fear him like bacteria fear penicillin. Marler was quoted as saying, "I hope so. We're really good at what we do."
The six-lawyer practice of Marler and Clark LLP specializes in suing producers and manufacturers accused of selling tainted food products. Its clients have received combined settlements and verdicts of more than $250 million. That includes the famous 1993 Jack in the Box E. coli case in Washington state.
Today Marler is tracking the nationwide outbreak of E. coli illnesses tied to bagged spinach. The outbreak has been linked to 183 illnesses in 26 states, according to The Wall Street Journal, including at least one death. Marler is representing 81 of those, including, he says, two deaths that have yet to be announced.
Scientists identify Salmonella protein infecting immune cells
Scientists at Pacific Northwest National Laboratory have identified a protein in Salmonella bacteria that enables it to infect immune cells called macrophages.
Salmonella, which causes food poisoning, slips unnoticed and multiplies inside macrophages - immune system cells on which the body relies to seek and destroy the invading microbes.
To date, it has been almost impossible and extremely complicated to determine how Salmonella escapes detection by macrophages.
A team led by Liang Shi of the Department of Energy's Pacific Northwest National Laboratory has identified a suspect protein. The discovery of the protein would now enable the scientists to cripple the microbe's ability to multiply inside macrophages.
Food Illnesses Decline, CDC Reports
New federal statistics show that despite the recent E. coli spinach outbreak, food may be safer now than at any other time in the last decade, with illness occurring at record-low rates.
Consumers get part of the credit, for handling food more safely at home, but experts say the biggest improvement came from better industry controls and inspections.
On Friday, the FDA lifted its warning on spinach except for specific brands packaged on certain dates. Consumers should continue to avoid spinach recalled by Natural Selection Foods LLC of San Juan Bautista and four companies that it supplied, reports the Associated Press.
The spinach sickened 187 people in 26 states, hospitalized 97 of them and killed one.
In 2005, compared with the 1996-98 period when the CDC's FoodNet tracking system began, illnesses were down for virtually every major germ.
CDC estimates the declines as follows: yersinia, 49 percent; shigella, 43 percent; listeria, 32 percent; campylobacter, 30 percent; the dangerous O157 strain of E. coli, 29 percent; and salmonella, 9 percent.
Identifying outbreak is a public health challenge
Questions linger about the contamination source and farming and irrigation practices. But in the current spinach-related E. coli O157:H7 outbreak, at least word got out quickly, says Susan Brink for the Los Angeles Times.
Less than a week elapsed between Sept. 8, when Wisconsin notified the Centers for Disease Control and Prevention of an uptick in E. coli cases, and Sept. 14, when the Food and Drug Administration told stores, restaurants and consumers to chuck their spinach. "This is an example of how fast it can work," says Dr. Patricia Griffin, acting chief of enteric diseases at the CDC.
Meat, poultry and produce that grows close to the ground (such as spinach, lettuce and cilantro) have all been implicated in E. coli outbreaks. It was even found inside watermelons, says Dr. Jeffrey Griffiths, professor of public health and family medicine at Tufts University School of Medicine, after sellers started injecting the fruit with water to make it heavier and increase its price.
Salmonella probe not done
Parents looking for more answers about last spring's salmonella outbreak at Jefferson Elementary School will have to wait a little longer, according to the Country Gazette.
School officials are waiting for a final report on an investigation of the incident by the state Department of Public Health, who have already linked the outbreak to a fifth-grade science experiment involving owl pellets, and in August issued new statewide guidelines for handling owl pellets.
Public Citizen for E-Coli and Salmonella
We've known for a long time that one simple measure will wipe out dangers from E.coli and salmonella which, as we are seeing with the contaminated spinach incidents, are such a danger. That measure is irradiating food, which is simple, safe, and inexpensive. So, asks Clarice Feldman of The American Thinker, why don't we have it?
Authorities have traced the contaminated spinach that has killed as many as three people and sickened at least 173 to a few counties in California’s Salinas Valley, but Feldman urges investigators to not stop the investigative work too soon. There’s a lesson to be learned here, she says -- an important one about the dangers of “superstitious, leftist twaddle, and the threat it poses to human life.”
Feldman says we should “zero in on the anti-corporate, conspiracy-minded, Nader-formed group, Public Citizen, which never quits yelping about the public good while simultaneously betraying it, and let’s focus on its opposition to irradiation as an extraordinary means of saving literally tens of thousands of lives lost to food-borne illness over the years.”
Towards improved surveillance of food poisoning cases in Europe
Public health professionals will soon have a clearer picture of the magnitude of food poisoning across Europe, thanks to a new European project which aims to improve the surveillance of food-borne infections across the continent.
The project is part of the Med-Vet-Net initiative, a European Network of Excellence which brings together experts from a range of fields to improve research into diseases transmitted from animals to humans, including food-borne infections.
The new project will focus on two of the most common food-borne infections in Europe: Salmonella and Campylobacter. Between them, these bacteria cause hundreds of thousands of cases of gastrointestinal illness every year. Salmonella is found principally in meat, meat products and eggs. Campylobacter is also found mostly in meat, but it has also been detected in fish products, cheese and vegetables.
Ultimately, the researchers hope that by painting a more accurate picture of the incidence of these diseases, public health officials will be able to implement better disease control methods.
From farm to food to outbreak
Change in food-borne illness control became necessary because of the way food is distributed in the United States, reports Susan Brink of the Times. In the old days of food poisoning, the source usually could be traced back to a local event: potato salad at a family picnic or bad chicken at a church supper. Today, with massive amounts of food going from farms to food processing centers and then mixing with food from other farms before heading to tables in all 50 states, outbreaks are far less likely to be local, and thus, far more difficult to notice.
The change that came out of the 1993 Jack-In-The-Box tragedy is called PulseNet, a partnership between the CDC and state health departments. Stool samples are sent to state public health departments by doctors. The health departments then use DNA analysis to subtype pathogenic bacteria present in the stools. The resulting DNA fingerprints can identify not only species but also strains of such bacteria as E. coli, salmonella, shigella, listeria and Campylobacter.
Then the information gets sent to a central CDC database. This can quickly let public health officials know if cases strewn far and wide across the country carry identical fingerprints.
Epidemiologists also weigh in, fanning out within affected states and using food questionnaires to find out what people had eaten before getting sick (in the current outbreak, identifying pre-washed, bagged spinach).
But this is still not a perfect system, says Bala Swaminathan, acting senior advisor for laboratory science at CDC's division of food-borne safety.. It typically takes three to four days for a patient's symptoms to kick in, a day or two before the patient seeks medical care, then up to three days for results from a stool sample to reach the physician. And frustrating slowdowns can come from something as simple as how long it takes for positive results to make their way from a physician's office to state labs and then into the PulseNet database.
In some states, reporting can happen the same day the physician gets lab results. In others, it can take up to a week. And all this time, Americans — oblivious to any problem — continue to eat the contaminated food.
Holes in produce safety could kill you
Food safety experts say food poisoning outbreaks could be avoided. Possible solutions, they suggest, include giving the FDA or USDA -- or some other government entity -- more authority on farms when it comes to preventing diseases in humans.
Among the holes they cite in the safety of the nation's food supply:
- The Food and Drug Administration has no authority to inspect farms until an outbreak.
- The FDA can't enforce safety regulations on the farm or in a production facility. It can merely suggest good practices. In fact, the agency twice in the past two years warned spinach growers to improve safety on their farms.
- There are lots of opportunities for food contamination -- from the farm to the processing plants to distribution centers and retail stores. Yet, the thoroughness and frequency of state inspections vary, and it's possible a store could go years without a check-up -- if at all.
Dr. David Acheson of the FDA's Center for Food Safety and Applied Nutrition said in a media conference call Thursday that changes and regulations might indeed be needed but he wasn't specific on what the solutions might be.
"If the good agricultural practices, which are not mandatory, are not being followed, there is something potentially there to say they have to be followed ... to become a requirement," he said. "There is a need to get on top of this problem and fix it. We can't (afford to have) more people get sick."
Chicken entrees may include raw meat
Some frozen chicken entrees, such as Chicken Kiev and Chicken Cordon Bleu, have been linked to salmonella poisoning in consumers who thought they were microwaving pre-cooked meat. In fact, the entrees contained raw meat and the microwave did not sufficiently cook them.
At least 48 people have been stricken with salmonella poisoning over the past 19 months when they ate undercooked frozen chicken entrees that were microwaved, according to the Minneapolis Star Tribune.
The labels sometimes indicate "ready-to-cook" when referring to a raw product. Testing also found that some microwave cooking times were inadequate for safe preparation. New warning labels will appear before November, ordered by the USDA. Meanwhile, two manufacturers have changed their labels to suggest only conventional-oven preparation.
FYI: What's in your pantry?
Most people have heard about the national recall of bagged spinach. But what they may not know is that the FDA issues recall notices continually.
Salem Health Director JoAnn Scott says her office gets 10 to 15 recall notices a month. The same notices are also sent to large supermarkets. But what happens after that is anyone’s guess. Scott says local health departments do not have the staff or the resources to follow up and check if products have been removed from the shelves. And it’s up to the store or company that makes or distributes a product to decide how far they want to go to make sure a recall is enforced.
For instance, the following is a small sampling of recalls over the past couple weeks:
- Wise Foods recalled of all sizes of Nacho Tortilla chips because the product may contain soy as an ingredient component. People who have an allergy or severe sensitivity to soy run the risk of serious or life-threatening allergic reactions if they consume these products.
- Raw Indulgence announced a nationwide recall of raspberry and chocolate Raw Revolution Organic Live Food Bars because they may contain metal fragments.
- Lakeside Foods recalled 7,500 packages of frozen 14 ounce Kroger Stir Fry Vegetables because they may contain undeclared egg noodles, which contain both wheat or egg ingredients. People who have an allergy or severe sensitivity to wheat or eggs run the risk of serious or life-threatening allergic reaction if they consume this product.
- Monterey Mushrooms recalled approximately 10,000 cases of fresh sliced white mushrooms because they due to Listeria monocytogenes.
- Kinney Drugs recalled all sizes of Kinney brand water due to bromate levels that exceed the FDA standard.
- Good Karma Food Technologies, Inc. of Glendale, Calif., is recalling Good Karma Organic Rice Cream Mudd Pie, Good Karma Organic Rice Cream Mint Chocolate Chip and Good Karma Organic Rice Cream Chocolate Peanut Butter Fudge, all lot codes, because they may contain undeclared milk proteins. People who have an allergy or severe sensitivity to milk run the risk of serious or life threatening allergic reaction if they consume these products.
- Meadow Gold Dairies recalled all cartons of Meadow Gold Hook’d on Chocolate ice cream because the product contains egg, which is not listed on the label. Individuals with allergies to eggs run the risk of a serious or life threatening reaction if they consume this product.
- Fullei Fresh Expands recalled Fullei Fresh brand cartons of alfalfa sprouts because they have the potential to be contaminated with Salmonella.
'US may need more food safety laws'
United States food safety regulators say they are still mystified by an outbreak of E coli that has killed one person, sickened 157 and forced all fresh spinach to be pulled from store shelves.
The investigation centers on nine farms in three California counties, and the outbreak may signal a need for tighter regulation - especially in California's crop-rich Salinas Valley, an FDA official said. California health officials, the FDA and an investigator from the US Centers for Disease Control and Prevention are inspecting nine farms in California's Monterey, San Benito and Santa Clara counties.
Dr David Acheson, chief medical officer for the agency's Food Safety and Applied Nutrition branch, said presumably fresh spinach from elsewhere was safe but the agency needed to come up with clear language to guide consumers so they would be confident buying fresh spinach again.
The contamination could have come from water, manure, a breakdown in the packaging plant, or improperly refrigerated spinach, Acheson said. The farms are the likely source of the problem. "We are looking at drainage, we are looking at irrigation, we are looking at the topography of land," Acheson said. If good agricultural practices are not being followed, then perhaps there is a need to tighten up the voluntary aspects.
This is the 10th outbreak of E coli to be traced to the Salinas Valley area.
Salmonella report due
School officials say they still are waiting for a final report on an investigation of last spring's salmonella outbreak at Jefferson Elementary School by the state Department of Public Health. While 28 students were confirmed to have bacterial infections after the incident, at least 50 students came down with related symptoms.
State health officials already linked the outbreak to a fifth-grade science experiment involving owl pellets, and in August issued new statewide guidelines for handling owl pellets. An owl pellet is the regurgitated undigestable remains of prey an owl has eaten whole, and usually includes bone and feathers or fur.
Any projects with owl pellets have been postponed this school year, but before the district can take any further steps, it has to wait to see what the state has found and recommends, the superintendent said.
Donna Rheaume, a DPH spokeswoman, confirmed yesterday that a final report on the incident is in the works. She could not provide a date when the report will be finished.
Dozens of Austrian school children feared struck by salmonella
Dozens of school children in the Austrian town of Eisenstadt were hospitalized Thursday with possible salmonella poisoning, Deutsche Presse Agentur reported. Up to 80 children are believed to have come in contact with the bacteria in a midday meal of roast chicken.
The Health Ministry has not yet confirmed the outbreak, and is investigating the facilities at which the suspect meal was prepared.
Viral Meat Spray: Advancing Food Safety?
There are still no firm answers as to what caused an E. coli outbreak in fresh spinach that has now been reported in 21 states and taken one life, and there are not many firm answers as to how to avoid similar outbreaks in the future.
We know that people should wash all fresh foods to kill most germs and bacteria, but water will not wash away E.coli, salmonella or listeria.
In August, the FDA approved the spraying of some foods with viruses in an effort to stop certain bacteria. The spray isn't intended to battle E.coli but to destroy the bacterium Listeria monocytogenes, reports the ABC News Medical Unit. The spray, called LMP 102, is a mixture of six different special viruses called bacteriophages — viruses that infect only bacteria, not people, animals or plants.
Wendy's recalls croutons for salmonella
The Canadian Food Inspection Agency is warning the public not to eat Wendy's Homestyle Garlic Croutons because they may be contaminated with salmonella. The croutons are sold at Wendy's restaurants in Ontario and Quebec. They're now being recalled. There have been no reports of illness associated with the product.
The agency is also warning Canadians not to eat bagged spinach from the United States. The spinach has been linked to a nationwide E-coli outbreak in the US that has killed one person and made hundreds of other sick.
Herbal Remedies To Prevent Travelers Diarrhea
Travelers visiting many tropical, sub-tropical and developing countries run an increased risk of suffering a gastrointestinal illness. These are usually caused by bacteria, parasites and viruses, including E coli, the staphylococci, shigella and salmonella species, campylobacter jejuni, cryptosporidiosis, and hepatitis A.
Infected food is the biggest culprit, with water coming in second. Ice cream, cocktails served in re-used coconut shells, raw seafood, ice, and food from street vendors are also potential risks.
Rebecca Prescott says there are remedies you can take that will strengthen your immune and digestive system and hopefully give your body a better chance at dealing with its new environment.
She outlined a list of recommended herbs, and says the best form to take them in would be as a tincture, which can be made up by going to a local herbal dispensary if you have one in your area, or alternatively, a local herbalist:
Astragalus (Astragalus membranaceus)
Astragalus is a good anti-viral, anti-bacterial, and anti-microbial. The polysaccharides in it support the immune system. Astragalus increases the activity of phagocytes, natural killer cells, and the levels of antibodies in the blood.
Picrorrhiza (Picrorrhiza kurroa)
This is an Ayurvedic herb that is best given in low doses, as higher doses can cause diarrhea and flatulence in more sensitive people. Its a bitter herb, so it stimulates the digestive system. It is also anti-malarial, supports the immune system, and protects the liver. Picrorrhiza encourages all aspects of the immune system, such as B and T cell activity, and the activity of phagocytes. This herb is used in Ayurvedic medicine for liver related problems and immune problems.
Goldenseal (Hydrastis Canadensis)
Goldenseal is a gut antibiotic, which for example helps reduce adhesive e coli, and encourages some immune functions of the body. For example, berberine, which is one of its active constituents, has been shown to increase the activity of macrophages, which digest bacteria and viruses. Barberry also contains berberine, so more information on this very valuable constituent is below. Goldenseal, being a bitter herb, it is also good for the digestive system. If you are pregnant or suffer from hypertension, however, you should not take goldenseal.
Barberry (Berberis Vulgaris)
Berberine, one of the active constituents in this herb is an anti protozoic, which helps protect travelers against giardia, leishmania, and treponema pallidum. Other notable effects of berberine are its activity against giardia, dysentery, and candida, as well as the cholera vibrio. The active constituents berberine and palmatine are also anti-bacterial. And berbamine, which like berberine is an alkaloid, is a strong anti-bacterial which seems to work by increasing white blood cells and platelets. The constituent palamtine is a uterine stimulant, however, and as such pregnant women shouldn't take this herb. Barberry is another gut antibiotic, but it is also anti-malarial (though no self-respecting herbalist would recommend anything other than doctor's treatment if you do contract malaria).
Echinacea (Echinacea purpurea or augustifolia)
Echinacea is an immune stimulant. Its main active constituents are the polysaccharides and the alkamides (especially the isobutylamides), which are both immune stimulating, and the polyaceytlenes, which are antibacterial, anti-viral, and anti-fungal. Echinacea supports the activity of phagocytes, which are part of the immune system, and is also considered anti-viral and anti-microbial. One of the ways echinacea appears to work is by inhibiting the action of the enzyme hyaluronidase. This enzyme is used by micro-organisms to break down the connective tissue that prevents them from entering and spreading through the body. For these reasons, it is excellent as part of a travelers remedy mix.
Prescott reminds us that these remedies are not designed as a prophylactic or a vaccine, but that they work on the principle of giving your body an increased chance at staying healthy. Nothing replaces common sense:
- Wash your hands before eating.
- Don't drink ice or from water bottles where the seal has been broken.
- Drink cocktails in glasses, not cute but probably old coconut shells.
- Don't eat anything fresh that you can't peel.
- Don't eat ice cream or drink unpasteurized milk.
- Be wary of eating from street vendors.
Is It Food Poisoning?
Food-borne illnesses can strike after meals at restaurants or at home, and young children, who can get dehydrated quickly, are at greatest risk.
It's easy to forget about the looming threat of food poisoning during end-of-summer picnics and barbecues and lingering over outdoor suppers, says Beth Turner. The scary truth: Staples like burgers, fresh seafood, chicken, egg salad, and even watermelon can make your family sick if you don't wash, handle, cook, and store them properly.
Fortunately, most pathogens are killed by high temperatures, so even problem foods are safe as long as you cook them thoroughly. Refrigerating or freezing foods prevents most bacteria from multiplying. But if you leave lightly contaminated hot food -- or your baby's bottle of formula -- at room temperature for hours, the number of organisms can skyrocket. The bacteria Staphylococcus aureus grows easily in moist, salty foods -- such as a ham sandwich -- and produces a toxin that causes intense vomiting.
Even when food poisoning is caused by bacteria, pediatricians usually don't prescribe antibiotics, says Ari Brown, MD, author of Toddler 411. Some forms of E. coli can lead to kidney failure in young children, and experts believe that antibiotics can trigger this serious complication. And when a child has been infected with Salmonella, antibiotics may actually prolong the time it takes for the bacteria to leave the intestinal tract. However, antibiotics do help treat severe diarrhea caused by Shigella. Before prescribing antibiotics for your child, your pediatrician will probably do a stool culture to identify the organism.
Turner outlines 10 key steps the public may not be taking:
- Thaw frozen seafood, meat, and poultry in the refrigerator overnight, not on the counter. If you need to thaw food quickly, seal it in a plastic bag and put it in cold water for an hour, or microwave it on "defrost" and cook it immediately.
- If you plan to cook seafood, meat, or poultry within two days after you buy it, store it in the coldest part of the refrigerator. Otherwise, freeze it.
- Don't buy cooked seafood, such as shrimp or crab, that is displayed in the same case as raw fish.
- Marinate food in the refrigerator, not on the counter. If you want to use the marinade as a dip or sauce, boil it before serving it.
- Keep hot food hot and cold food cold. Bacteria multiply rapidly between 40 degrees F. and 140 degrees F. Refrigerate leftovers after no longer than two hours.
- Periodically check that your fridge temperature is no higher than 40 degrees F. and your freezer is 0 degrees F.
- Sanitize your cutting board in the dishwasher or with hot, soapy water after and between cutting raw meat, poultry, or fish. It's best to keep two boards on hand; designate one for fresh produce and the other for meats and seafood.
- Buy a meat thermometer. It makes it much easier to tell when meat or chicken is cooked thoroughly. Be sure to wash it between uses.
- Remove and discard the outer leaves of heads of lettuce, and thoroughly rinse bagged lettuce.
- Look for the new freshQ labels on packages of meat and poultry at the supermarket; the stickers -- developed using military-defense sensor research -- change color when the meat is spoiled.
Hemolytic-uremic syndrome (HUS)
Overview Symptoms Treatment Prevention
Definition:
HUS is a disorder marked by kidney failure, hemolytic anemia, thrombocytopenia (platelet deficiency), coagulation defects, and variable nervous system signs.
Alternative Names:
HUS
Causes, incidence, and risk factors:
This disorder is most common in children. It frequently occurs after a gastrointestinal (enteric) infection, often one caused by a specific E. coli bacteria (Escherichia coli O157:H7). It has also been associated with other enteric infections including Shigella and Salmonella and some non-enteric infections.
Continue Reading...
Definition:
HUS is a disorder marked by kidney failure, hemolytic anemia, thrombocytopenia (platelet deficiency), coagulation defects, and variable nervous system signs.
Alternative Names:
HUS
Causes, incidence, and risk factors:
This disorder is most common in children. It frequently occurs after a gastrointestinal (enteric) infection, often one caused by a specific E. coli bacteria (Escherichia coli O157:H7). It has also been associated with other enteric infections including Shigella and Salmonella and some non-enteric infections.
Continue Reading...
Salmonella found in more than 26% of egg-producing farms
Salmonella, a bacteria that can cause potentially fatal food poisoning, was detected in more than 26 percent of egg-producing farms surveyed by the Japan Poultry Association.
Although the figure is on par with the 20-30 percent estimated average in the European Union, questions remain about the infection rate in Japan. The United States and some European countries conduct nationwide salmonella surveys on a regular basis. However, Japan has not done so. Local governments or layer farm operators have so far conducted salmonella surveys only after strong suspicions arise that hens are infected.
The farm ministry plans to conduct a larger-scale survey over five years from next fiscal year at an estimated cost of about $739,418. The Ministry of Agriculture, Forestry and Fisheries' survey will cover poultry farms, wholesalers and retailers.
WENDY'S HOMESTYLE GARLIC CROUTONS MAY CONTAIN SALMONELLA BACTERIA
The Canadian Food Inspection Agency and Wendy's Restaurants of Canada, Inc. are warning the public not to consume Wendy's Homestyle Garlic Croutons because the product may be contaminated with Salmonella.
The affected product has been sold at Wendy’s restaurants in Ontario and Quebec. A voluntary recall of the affected product from the marketplace has been initiated by Wendy’s.
There have been no reported illnesses associated with the consumption of this product.
Pasteurization helps kill bacteria in egg recipe dishes
Pasteurization kills bacteria present in food. As long as cross-contamination does not occur (from hands, utensils or other foods) pasteurized foods should be safe for even those in high risk groups.
To pasteurize recipes containing eggs, 160 degrees F must be reached or 140 degrees F reached and held for three minutes.
To pasteurize eggs at home, Debbie Wilburn of Poultry Today suggests the following method:
Combine at least 2 tablespoons of the liquid in the recipe for each beaten egg or egg yolk (4 egg yolks, 8 tablespoons liquid). Liquids used can be water, juice, milk or flavorings; but not oil or margarine.
Cook this mixture over medium-low heat, stirring constantly, until it just starts to bubble. Mixture should be thickened and should coat a spoon; if a candy thermometer is handy, use it.
If the mixture looks like it might start to curdle, remove it from heat and stir rapidly, return to low heat and continue cooking.
This pasteurization technique can be used for all recipes calling for uncooked eggs or egg yolks, containing at least 2 tablespoons of liquid per egg. More liquid can be used if the recipe contains more.
Lethality of commercial whole-muscle beef jerky manufacturing processes against Salmonella serovars and Escherichia coli O157:H7
The September issue of the Journal of Food Protection investigated how beef jerky can become contaminated with Salmonella. Several salmonellosis outbreaks have been associated with beef jerky, suggesting enhanced pathogen thermotolerance.
In this study, beef strips were inoculated with five-strain cocktails of either Salmonella serovars or Escherichia coli O157:H7, marinated at pH 5.3 for 22 to 24 hours at 5°C, and converted to jerky using various heating and drying regimes.
Salmonella and E. coli O157:H7 reductions were best achieved by ensuring that high wet-bulb temperatures were reached and maintained early in the process followed by drying. In several trials, separate beef strips were inoculated with a commercial Pediococcus acidilactici starter culture as a potential surrogate for evaluating pathogen thermotolerance. The results of these trials suggested that this experimental approach may be useful for in-plant validation of process lethality.
Thermal injury and recovery of Salmonella enterica serovar enteritidis in ground chicken with Temperature, ph, and sodium chloride as controlling factors
The September issue of the Journal of Food Protection investigated the interactions of growth temperature, heating temperature, NaCl concentration and pH on the thermal injury and recovery of Salmonella Enteritidis in ground chicken.
It was observed that the rate of recovery of heat-injured cells was similar at each pH level tested. Therefore, a pH range of 5.5 to 6.5 does not have a major inhibitory effect on the recovery of Salmonella Enteritidis.
Validation of a tertiary model for predicting variation of Salmonella Typhimurium DT104 (ATCC 700408) growth from a low initial density on ground chicken breast meat with a competitive microflora
The September issue of the Journal of Food Protection investigated the growth of a multiple antibiotic-resistant strain of Salmonella on ground chicken breast meat in relation to time and temperature.
Primary, secondary, and tertiary models were assembled and then combined to assess the variation of Salmonella growth in batches of ground chicken.
Database detects food-borne
UT hosted a microbiology seminar at Walters Life Sciences Building in Room 307 on Monday with a lecture from Dr. Bala Swaminathan of the CDC. His lecture focused on food disease surveillance and outbreak investigations.
Swaminathan’s biggest findings were in the area of salmonella surveillance.
“There are over 2,500 serotypes, (the) top 100 serotypes account for 98 percent of disease,” he said. “It’s important to determine the serotype.” A serotype is a group of microorganisms or viruses based on the cell surface of antigens. He mentioned the PulseNet database as being a great help in detecting these viruses.
“PulseNet surveillance is proven to be an effective and early warning system for detecting food-borne clusters,” Swaminathan said. “Significant progress has (been) made in the past 20 years in food safety. We are importing more products than we did 20 years ago, and we must see that in our own country, we must also practice sanitary food preparation.”
Deli Industry Gets Wake Up Call From Salmonella Lawsuit: Instant Food Poison Test Strips Key In Helping To Preventing Future Cases
In an open letter to the International Dairy Deli Bakery Association, Magna Medical General Manager Robert Greene addressed the importance of empowering deli managers with the necessary tools to "spot check" food product and machinery to prevent cross contamination.
In a recent lawsuit filed last Thursday, it was food from the deli department of a major national chain store that had been implicated as the alleged source of outbreak of Salmonella food poisoning.
The MMS Salmonella strip can detect 50 of the most common and deadliest strains. The strips are submerged in food samples, if the organism is present the strip will change color in less than 20 minutes.
Greene feels that every produce, meat, fish, deli, and dairy manager should have one bottle of instant salmonella and instant E.coli test strips to ensure food integrity for their departments. “Manager’s need to be empowered to go with their gut feeling” says Greene. “A $3.25 test strip could save them over $75,000 in lawsuits.”
Magna Medical Services, Inc, a trusted provider of drug testing and screening products who recently expanded to include tests for safety, health, and sanitation, has been chosen to manage the sales and distribution worldwide.
Preliminary evaluation of flow-through immunocapture followed by real-time PCR for the detection of Salmonella serovars on tomato surfaces within 8 hours
A September abstract from the Journal of Food Protection discusses detection methods of Salmonella on tomato surfaces within 8 hours of exposure to the bacteria.
The FTI-PCR method was compared with real-time PCR, direct plating of FTI beads on xylose lysine desoxycholate, and the conventional culture method for Salmonella found in the FDA Bacteriological Analytical Manual.
Unwaxed green tomatoes were spot inoculated with a five-serovar Salmonella cocktail on smooth surfaces at levels of 100 to 104 CFU per tomato and washed in lactose broth using a shake-rub method.
The FTI-PCR method was found to be superior to the BAM Salmonella culture method for the detection of Salmonella serovars on tomato surfaces.
Inactivation of Salmonella serovars in liquid whole egg by heat following irradiation treatments
A September abstract from the Journal of Food Protection discusses the efficacy of irradiation treatments on liquid whole eggs.
Salmonella is a frequent contaminant on eggs and is responsible for foodborne illnesses in humans. Ionizing radiation and thermal processing can be used to inactivate Salmonella in liquid whole egg, but when restricted to doses that do not affect egg quality, these technologies are only partially effective in reducing Salmonella populations.
Salmonella Senftenberg was the most resistant to radiation and heat. Irradiation followed by thermal treatment at 55 or 57°C improved the pasteurization process.
How you prepare dinner could be making you sick
September is National Food Safety Education Month. The point of the annual campaign is to make sure you don't get sick because of things you're doing - or not doing - in your kitchen. There are a few things you can do during dinner tonight that'll help keep you and your family safe, according to WETM 18 News of New York.
Health officials warn you that food in your grocery store might look ready to bring home and serve immediately, but it's not ready to eat. Poultry, for example, is synonymous with food-borne illnesses, like salmonella poisoning. Chicken cutlets might look nice and neat in their tightly-bound packaging, but Butts doesn't advise that you simply drop it on a grill. "Poultry draws contaminants easily, so you want to make sure anytime you buy poultry that you're thoroughly cleaning it before you grill it or cook it or whatever you're going to do with it," Butts said.
According to the FDA, I in 5 people don't wash his or her hands or kitchen counters before preparing food. But it's how you wash your counter that makes the difference. A third safety suggestion is this: Butts says choose paper towels, not kitchen sponges. "Sponges are fine for one-time use, but what they'll do is they'll actually absorb bacteria, said Butts. "So when you're using them to clean your kitchen, you're spreading more bacteria."
Using wooden cutting boards is a bad idea when cutting raw meat. The juices can seep into the wood, stay there, and get on other food. Instead, health officials recommend using a plastic cutting board.
What is Salmonella?
Salmonella is one of the most common intestinal infections in the U.S. The reported incidence of Salmonella illnesses are about 17 cases per each 100,000 persons.
Salmonella is a type of bacteria that causes typhoid fever and many other infections of intestinal origin. Typhoid fever, rare in the U.S., is caused by a particular strain designated Salmonella typhi. But illness due to other Salmonella strains, called "salmonellosis," is common in the U.S. Today, the number of known strains of this bacterium total over 2,300.
Over 40,000 actual cases are reported and confirmed yearly in the U.S. As only about 3% of Salmonella cases are officially reported nationwide, and many milder cases are never diagnosed, the true incidence is undoubtedly much higher. It is more common in the warmer months of the year. Approximately 500 to 1,000 persons, or 31% of all food-related deaths are caused by Salmonella infections in the U.S. every year.
In 1885, pioneering American veterinary scientist, Daniel E. Salmon, discovered the first strain of Salmonella from the intestine of a pig. This strain was called Salmonella choleraesuis, the designation that is still used to describe the genus and species of this common human pathogen.
Occurrence of pathogens in raw and ready-to-eat meat and poultry products collected from the retail marketplace in Edmonton, Alberta, Canada
A September abstract from the Journal of Food Protection covers the incidence of food-borne pathogens in retail marketplaces in Edmonton.
A total of 800 meat and poultry products were purchased from the retail marketplace in Edmonton, Alberta, Canada.
The products consisted of raw ground beef, chicken legs, pork chops, and ready-to-eat fermented sausage, roast beef, processed turkey breast, chicken wieners, and beef wieners. The samples were analyzed to determine the prevalence of Shiga toxin-producing Escherichia coli, Salmonella, Campylobacter spp., and Listeria monocytogenes.
Shiga toxin-producing E. coli O22: H8 was found in one raw ground beef sample. Salmonella and Campylobacter were found in 30 and 62% of raw chicken legs, respectively. L. monocytogenes was found in 52% of raw ground beef, 34% of raw chicken legs, 24% of raw pork chops, 4% of fermented sausages, 3% of processed turkey breast, 5% of beef wieners, and 3% of chicken wieners.
The occurrence of pathogens in this study is similar to that in retail products in many other international locales.
Eating for Two - Nutrition During Pregnancy
There are certain guidelines as to what to avoid eating during pregnancy:
• Fish and shellfish: Certain fish may contain high levels of mercury, which can affect the baby's developing nervous system. Avoid swordfish, marlin, and shark. Limit your intake tuna or salmon to two medium-sized cans of salmon or light tuna, one medium-size can of albacore tuna, or one fresh tuna steak per week. Avoid raw or undercooked shellfish such as oysters, mussels, prawns (shrimp), and crab.
• Milk and milk products: Avoid unpasteurized milk and cheese. This includes cheeses such as feta, brie, Camembert, blue cheeses, and goat cheese. These foods may contain bacteria called listeria, which are harmful to unborn babies.
• Raw sprouts and unpasteurized juices: Avoid raw vegetable sprouts (such as alfalfa, clover, and radish) and unpasteurized fruit and vegetable juices, as these may contain bacteria such as Salmonella and E. coli. These bacteria can cause serious illness in pregnant women and may also be passed on to the baby.
• Raw or undercooked meats, poultry or eggs: Undercooked meat, poultry, and eggs can contain bacteria and parasites that can harm an unborn baby. Be sure to cook ground beef and pork to at least 160° F (71° C), roasts and steaks to 145° F (63° C), whole poultry to 180° F (82° C), and eggs until the yolk and white are firm, not runny.
• Certain meats: Avoid meat patés, and all liver products because of the risk of listeria. Liver and liver products are rich in vitamin A, and high levels of vitamin A may also be harmful during pregnancy.
• Prepared foods: Avoid ready-to-eat meats such as deli meats, patés, and hot dogs. Also avoid ready-to-eat dressed salads (e.g., potato salad or coleslaw) and packaged salads. These foods may contain listeria.
• Caffeine: Caffeine crosses the placental barrier into the baby's blood when you are pregnant or breast-feeding. Limit your caffeine intake to less than 300 mg in one day.
• Avoid all alcoholic beverages if you are planning a pregnancy and while you are pregnant.
• Nicotine: Smoking during pregnancy increases the risk of a baby being born prematurely and underweight. Stop smoking if you are considering getting pregnant; if you are pregnant, never smoke. Because of the health risks associated with second-hand smoke, avoid any smoky environments.
• Some artificial sweeteners: Aspartame, sucralose, and acesulfame-potassium are used in many foods such as soft drinks, desserts, yogurt, fruit spreads, salad dressings, chewing gum, and candy. Although evidence shows that these artificial sweeteners are safe for pregnant women, use them moderately. Avoid using saccharin or cyclamates.
Celebrate Food Safety in Jefferson County
This September is National Food Safety Education Month.
It is estimated by the Centers for Disease Control and Prevention that 76 million people get sick, more than 300,000 are hospitalized, and 5,000 Americans die each year from food-borne illness.
The Jefferson County Department of Health and Environment is celebrating food safety month with educational displays and the Leader in Food Safety Award. The Food Safety Program works to prevent food-borne illness outbreaks and assure that Jefferson County citizens and visitors are provided with safe food. Staff routinely inspect the over 1,800 food service establishments in the County to insure compliance with state regulations and to educate about food safety.
Throughout the month of September, the public is encouraged to visit one of the six educational displays set up in the Jefferson County libraries. This year's display theme "Don't Let Food-borne Illness Spoil a Good Meal" highlights the most common food borne illnesses and how to prevent them; the importance of proper hand-washing in fighting the spread of disease as well as information on getting the most nutrition out of your meals. An additional food safety display will be in the atrium of the Jefferson County Courts and Administration Building.
Inhibitory effects of enterococcus strains obtained from a probiotic product on in vitro growth of Salmonella enterica serovar enteritidis strain ifo3313
A September abstract in the Journal of Food Protection covers the effects of probiotics on Salmonella strains.
Enterococcus faecium and Enterococcus gallinarum strains were isolated from a commercial probiotic product and the effects of these strains on the growth of Salmonella enterica serovar Enteritidis strain IFO3313 were investigated.
Cell counts of Salmonella Enteritidis in mixed cultures with the probiotic product isolate of E. faecium were significantly lower than those in pure cultures. Longer time periods dramatically reduced the activity of Salmonella.
These results indicated that enterococcal strains exhibit inhibitory effects on the growth of Salmonella Enteritidis and these effects were due to both enterocin and nonenterocin factors.
762 food poisoning cases test positive for salmonella
The number of food poisoning cases caused by the consumption of spoilt sandwiches from a restaurant in Ruseifa, Jordan on Sunday rose from 170 to 762.
Lab tests revealed that the cause was the salmonella bacteria, usually found in poultry. Health Minister Saeed Darwazeh, who checked on the patients at the Yajouz and Zarqa hospitals yesterday, said 100 of the cases are still at the hospital, while the rest were discharged after treatment.
During his weekly press conference yesterday, Government Spokesperson Nasser Judeh said the government would take firm measures in this regard, not only by penalising the violators but also in controlling the situation.
He stressed that the concerned government agencies would take the necessary action.
The restaurant has been shut down and its contents were seized, Darwazeh said, adding that the ministry does not impose penalties on restaurant owners, it only refers them to the authorities.
The minister said it was decided that the patients would be treated at no charge.
Small farm hogs not a high Salmonella risk
U.S. researchers say they have determined hogs raised on small farms have little or no Salmonella infections.
"These farms have very low levels of Salmonella," explained D.L. Harris, an Iowa State University Food Safety Consortium researcher and animal science professor. "They're traditional farms that don't use antibiotics."
Harris' group surveyed 50 traditional family farms in the Midwest ranging in size from 20 to 150 sows. The researchers found practices such as maintaining small herd sizes, limiting the use of vaccines and refraining from using growth-promoting antibiotics did not translate into high prevalence of Salmonella. But such practices apparently don't have as much affect on keeping Salmonella levels low as do other practices such as the use of meal feed and straw bedding.
Said Harris: "The difficulty comes in how they market their pigs. We know that they can get exposed to Salmonella on transport vehicles or when they're held before they're slaughtered. So here you've got this organic farmer doing a good job raising pigs and being welfare-conscious. But when he takes them to market they could be contaminated with Salmonella depending on how that phase is done."
Food safety inspections lag
Of Pennsylvania's 10 city and county health departments, Allegheny County ranks last in the frequency of food-safety inspections, said Glenda Christy, the county's chief of food safety, at the county Board of Health meeting Wednesday.
"With the number of staff we have, 67 percent (of the county's food establishments) are not receiving annual inspections," Christy said.
The Tribune-Review reports that the USDA recommends that any establishment selling food -- including stores and restaurants -- be inspected at least once a year. Four inspections each year should be done at places that handle raw ingredients.
Rather than hiring new inspectors, the health department is working on a plan to designate three supervisors as inspectors. Although a staff of 17 inspectors wouldn't allow the department to inspect every facility once a year, it would allow them to get to the places that sell more than just pre-packaged food.
Hold the salmonella, please
Debilitating maladies, including daily bouts of nausea, diarrhea, fever and headaches, as well as a profound lethargy that limits victims to an hour or two of activity a day, are ailments associated with ciguatera, a neurotoxin found in large reef fish, reports the New York Times.
There is no laboratory test for ciguatera. Diagnosis is based on symptoms and dietary history. The disease results from naturally occurring toxins in marine algae, which move up the food chain and accumulate in large tropical fish, including grouper, snapper, barracuda and amberjack. The larger the fish, the higher the concentration of toxins can be.
Cooking does not remove the poison.
Ciguatera sickness can pass within a few days or weeks or persist for decades. No cure is known. The most common treatment is intravenous mannitol, and experts say the best results come when the drug is given within 24 hours of infection.
SALMONELLA AND WAL-MART
The deli and bakery departments of an Indianapolis Wal-Mart have been identified as the source of the recent salmonella outbreak in northern Johnson and southern Marion counties.
Wal-Mart officials report that all employees from the deli and bakery areas have been moved to other parts of the store until the investigation is complete. They have also discarded all possibly contaminated foods, and cleaned and sanitized both departments.
The State Department of Health was contacted on July 11 by the Marion County Health Department about an increase in salmonella cases in that area. Currently, 84 cases of salmonella have been reported to be part of the outbreak, which began in May 2006. State health officials say additional cases may be identified for the next few weeks, as the investigation concludes, but expect them to eventually taper off, now that the source has been identified and addressed.
State health officials say the salmonella contamination occurred at the store, and that the public should not be concerned with purchasing items from the deli and bakery departments in the future. Health officials do recommend that individuals who purchased ready-to-eat items at the deli and bakery areas of this Wal-Mart on or before August 25 should discard those items, or return them to the store for a refund.
TESTS SHOW NO SALMONELLA ON CRUISE SHIP
Salmonella was not found in the food and water samples that were taken from the Greek cruise ship Ivory, after a number of its passengers suffered from food poisoning last week.
Health Minister Charis Charalambous said yesterday he was still awaiting the final results of tests by the Infectious Disease Centre of Athens as well as the private sector, to which samples were sent by the company itself.
Louis Cruise Lines issued an announcement stating that it had been notified of the results by the Cyprus Health Services. The results, it added, showed that the samples from the Ivory were clean.
The company is co-operating with local authorities and is striving to determine whether the poisonings were down to Louis Cruise Lines or outside factors. The cruise line has been repeatedly awarded for the high standards of measures it takes for the security and hygiene of food.
LOW SALMONELLA LEVELS ON FARMS
Iowa State University researchers Isabel Harris and Matthew Erdmann have found that hogs on small farms already have little or no Salmonella.
“These farms have very low levels of Salmonella,” explained D.L. Harris, an ISU Food Safety Consortium researcher and animal science professor. “They’re traditional farms that don’t use antibiotics.”
Harris’ research group surveyed 50 traditional family farms in the Midwest ranging in size from 20 to 150 sows. The pigs there are raised on open lots using management procedures with varying risks of contributing to Salmonella on the premises.
The researchers found that practices such as maintaining small herd sizes, limiting the use of vaccines and refraining from using growth-promoting antibiotics did not translate into high prevalence of Salmonella. But those practices apparently don’t have as much impact on keeping Salmonella levels low as do other practices such as the use of meal feed and straw bedding, low stocking densities or rodent control. The lesson here, Harris noted, is that avoidance of antibiotics by itself isn’t enough to keep Salmonella out. The other factors play more important roles.
SALMONELLA CASES IN STATE RAISE ALARM
48 people in Minnesota and other states have been stricken by salmonella poisoning in the past 19 months after eating frozen chicken entrees that looked precooked but were raw.
The products, sold in supermarkets, have been marketed as safe for microwaves, but Minnesota health officials say they aren't, reports the Star Tribune.
Federal regulators had decided in March that the raw-chicken entrees still can be sold as microwave foods. As more people got sick, state officials are urging the U.S. Agriculture Department to ban labeling the foods as microwaveable early last year. They first linked insufficient microwaving of such entrees to another outbreak of salmonella poisoning eight years ago.
INFECTIONS CLOSE POPULAR FOUNTAIN
The fountain at Plaza de Cesar Chavez Park in downtown San Jose, the interactive fountain that has long been a magnet for frolicking children, has now been closed indefinitely.
County health officials believe the popular water feature is the common denominator for seven confirmed cases of cryptosporidiosis -- a diarrheal infection -- and possibly 15 recent cases of salmonella infection, which also causes diarrhea, nausea and cramps.
Seven children with cryptosporidiosis linked to the fountain are between 1 and 13 years of age. One was hospitalized, but has since been released and has recovered. Health officials are also reviewing 15 cases of salmonella infection in children between the ages of 1 and 15 who fell ill.
“Right now, we're not 100 percent sure how this occurred,'” said Mike Will, the city's acting parks manager. The water is basically tap water to begin with, and is chlorinated, Fenstersheib said. But because it is recycled -- and chlorine is ineffective at killing Cryptosporidium and salmonella -- illnesses can occur.
When -- or whether -- the fountain will reopen is uncertain.
SALMONELLA OUTBREAK SPARES MORGAN COUNTY
A Wal-Mart deli and bakery has been identified as the source of a recent salmonella outbreak affecting people in Johnson and Marion counties, the Indiana State Health Department reported.
But according to Donna Chastain and Elizabeth Young of the Morgan County Health Department, no food from the Wal-Mart or from other food services in Martinsville have caused salmonella poisoning in residents in Morgan County.
An Associated Press article reported food handlers who did not have any symptoms might have contaminated products in the Wal-Mart deli and bakery.
14 people sickened after playing in downtown S.J. fountain
San Jose has shut down the fountain at the Plaza de Cesar Chavez because health officials suspect as many as 14 people became sick after playing in the water there.
The Mercury News says the fountain was the common denominator for five confirmed cases of a cryptosporidium infection and eight to nine unconfirmed cases of salmonella. Both are transmitted by contaminated food or water.
The fountain was closed effective Friday and will remain closed until health and safety concerns are addressed, according to a news release from the city. Local health officials are conducting tests of the fountain water. Cryptosporidium test results are expected by Friday.
City officials say the sand filtration and sanitation systems and manual application of cleansing chemicals are ineffective for preventing both cryptosporidium and salmonella. They are developing recommendations to modify the system in order to “minimize or eliminate” outbreaks in the future.
Salmonella checks cost council dear
Council chiefs are seeking almost £34,000 to cover the massive cost of investigating the salmonella contamination of Cadbury's chocolate. Almost one million bars of chocolate were pulled from the shelves after traces of the deadly disease were discovered.
Contamination was traced to the famous company's factory at Marlbrook in Herefordshire which makes chocolate crumb, reports the Bristol Western Daily Press.
Herefordshire Council said it was seeking the money from the Foods Standard Agency to pay for the extensive work carried out by its environmental health officers.
FRUIT TO ROOT OUT MRSA
Black currants have boosted their healthy food status after research showed they can combat the deadly hospital superbug MRSA. The fruit is already recognised for helping to prevent Alzheimer's disease and fight against heart disease and cancer.
Other bacteria such as salmonella and listeria can also be stopped in their tracks.
The research was carried out by scientists from the Scottish Crop Research Institute, in Dundee, led by Derek Stewart.
FRUIT TO ROOT OUT MRSA
Black currants have boosted their healthy food status after research showed they can combat the deadly hospital superbug MRSA, reports The Daily Record.
The fruit is already recognized for helping to prevent Alzheimer's disease and fight against heart disease and cancer.
Scientists discovered that special compounds found in black currants can stop MRSA growth. Other bacteria such as salmonella and listeria can also be stopped in their tracks.
The research was carried out by scientists from the Scottish Crop Research Institute, in Dundee, led by Derek Stewart, who said, “It is clear that the natural compounds found in blackcurrants show a diverse range of anti-microbial activities.”
Source of Salmonella Outbreak Traced to Greenwood Store
State health investigators report the Wal-Mart in Greenwood appears to be the source of an outbreak of Salmonella poisonings. The bakery and deli areas of the store are at the center of the investigation.
84 cases of the illness have been reported since May in Johnson and Marion counties.
All suspicious foods have been discarded and both the deli and bakery have been cleaned and sanitized.
Strict health guidelines for School Meals Programme
Senator Joanne Massiah, Minister with responsibility for the School Meals Programme, has allayed any concerns about the preparation and safe handling of the food.
One major concern that would be on the minds of parents is that of food borne illnesses such as Campylobacter, E.coli or salmonella bacteria. Food that is not handled or cooked properly, can result in food related illnesses.
But Senator Joanne Massiah has given the assurance that the staff hired to work at the center have undergone extensive training, and have also been vaccinated.
The staff, including those in administration during the past week received their TB shots, the minister said.
Source of salmonella outbreak found
A Wal-Mart deli and bakery have been identified as the source of a recent salmonella outbreak in Greenwood, the Indiana State Health Department reported. The salmonella outbreak sickened at least two dozen people in the past two months, reports the Indianapolis Star.
"We believe food handlers who didn't have any symptoms may have contaminated the deli and bakery products," Lynae Granzow, a health department epidemiologist, said in a news release.
"This is a rare occurrence, and we are confident that Wal-Mart has properly addressed the situation by moving the employees to another part of the store, and cleaning all the equipment and surfaces," said Granzow.
Food available at the store now is safe, but people who bought ready-to-eat items at that Wal-Mart's deli and bakery areas before Saturday "should discard those items, or return them to the store for a refund," the health department said.
Back to safety in school science labs
Elementary school students have been slicing and dicing owl pellets for decades. And anyone who endured high school chemistry surely remembers when the teacher created a dancing, colorful flame using a brew of alcohol and salt.
But sometimes the experiments are done in the wrong place, or they're done without proper protective gear, or a lot of chemicals are used when a little would have sufficed. Sometimes it's as simple as having too many students in a single laboratory.
Now, after five dozen elementary school students in Franklin provided the latest stomach-churning evidence of what can go wrong, Massachusetts health authorities are strengthening rules on school experiments, particularly those involving owl pellets. And teachers, principals, and superintendents from Boston to Springfield will undergo special science safety training in the school year that starts as soon as this week.
The state is now telling teachers and students to make a shift. Instead of assuming that a science project is safe, they should assume it could be dangerous and adopt precautions, Matyas said, such as wearing gloves and restricting projects to a single day.
The peril of pellets was first identified in 2001, when salmonella struck a school in Bayport, Minn. One spring afternoon, the Science Club at Andersen Elementary was studying pellets in the lunchroom. The Adventure Club was there, too.
When the dissection was completed, an instructor wiped off the cafeteria tables -- but didn't use a disinfectant. And the students were never told to wash their hands, even as they tucked into an afternoon snack. Nearly 40 children became sick, and four were hospitalized.
Red-eared slider one slippery pet
Lately, there are lots of baby turtles available in souvenir stores, some pet stores, on the Boardwalk and the Ocean Walk in Daytona Beach, Florida. At the flea market there, at least five vendors sell them.
The curious thing is that the turtles are illegal. Selling them is punishable, technically anyway, by up to a year in jail.
Baby turtles were popular dime-store pets in the 1950s and '60s. But they were banned by the FDA in 1975 after some 280,000 cases of salmonella sickness -- largely in children -- were linked to them. No turtle under 4 inches in length could be sold in the United States, except for "scientific, educational, or exhibition purposes." Stiff penalties were attached.
Salmonella exposure is easily prevented by a hand-washing regimen (or a dollop of Purell), but small kids aren't so fastidious. To make matters worse, small turtles are bite-size -- and kids popped them into their mouths.
"Turtles continue to be a significant carrier of pathogenic organisms, particularly affecting small children," the FDA declared in a May 1975 news release. "A ban of sales is the only action which will adequately protect public health."
Health Canada Warns Against Unpasteurized Fruit Juices
Health Canada has issued an advisory to parents not to give unpasteurized apple juice or other unpasteurized products including cider, fruit juices and raw milk to their children. Even the elderly and people with weak immune systems are advised not to consume such products.
The reason is that such products contain Salmonella and E. coli, which are harmful bacteria and can prove fatal. But Health Canada also said that a majority of juice in the country was safe and pasteurized. “Unpasteurized juice products can be found at some farmer's markets, orchards, and grocery stores,” it added.
Some of the symptoms of taking unpasteurized products include stomach cramps, vomiting, fever and bloody diarrhea.
State fighting salmonella outbreak
Health officials are investigating a salmonella outbreak in the Greenwood area that has sickened at least two dozen people in the last two months, reports the Indianapolis Star.
In June and July, 48 cases of salmonella have been reported in Marion and Johnson Counties. That's about 30 cases more than are reported in a typical month, said Lynae Granzow, an enteric epidemiologist with the health department.
Those sickened may have picked up the bacteria from a restaurant, grocery store, untreated water source or a lizard, but investigators are declining to give specifics until the investigation is complete.
Sensitive salmonella detection
A new testing kit for Salmonella promises to give the most sensitive detection results in less than a day, its manufacturers claim. Oxoid claims its DuPont lateral flow system Salmonella test has the ability to detect one colony forming unit of Salmonella in a 25g food sample within 24 hours.
The kit has its own primary enrichment medium for testing that facilitates the recovery of sub-lethally injured and healthy cells in only five hours for more reliable results. Oxoid claims that the product worked perfectly in two controlled line tests.
Minimal training is required to effectively use the kit making it suitable for salmonella screening in both large and small laboratories. Small labs also may be interested in the claim that the kit requires no capital investment.
The kit is suitable for use with raw meat and poultry, processed meats, dairy products, eggs and other fresh produce.
The Salmonella test is part of the Oxoid's expanding range of DuPont kits. The company has kits for detecting Listeria, E coli and other systems specifically suited for the detection of yeasts and molds.
Effects of cell surface charge and hydrophobicity on attachment of 16 Salmonella serovars to cantaloupe rind and decontamination with sanitizers
Adherence of bacteria to cantaloupe rind is favored by surface irregularities such as roughness, crevices, and pits, thus reducing the ability of washing or sanitizer treatments to remove or inactivate attached cells.
In a study published in the August issue of the Journal of Food Protection, researchers compared the surface charge and hydrophobicity of two cantaloupe-related outbreak strains of Salmonella Poona to those of 14 additional Salmonella strains using electrostatic and hydrophobic interaction chromatography. The relative abilities of the 16 strains to attach to cantaloupe surfaces and resist removal by washing with water, chlorine, or hydrogen peroxide for 5 min after a storage period of up to 7 days at 5 to 20 degrees C also were determined.
Whole cantaloupes were inoculated with each pathogen, dried for one hour inside a biosafety cabinet, stored, and then subjected to the washing treatments.
The two cantaloupe-related outbreak Salmonella Poona strains did not significantly differ from the other Salmonella strains tested in negative cell surface charge or hydrophobicity, were not more effective in attaching to whole melon surfaces, and were not more resistant to the various washing treatments when present on rinds.
Survival of Salmonella enteritidis phage Type 30 on inoculated almonds stored at -20, 4, 23, and 35C
To evaluate the survival of Salmonella on raw almond surfaces, whole almond kernels were inoculated with Salmonella Enteritidis and the results published in the August issue of the Journal of Food Protection.
Some inoculated almonds, after a 24-h drying period, were stored for 161 days at 23.3 degrees C. Other inoculated kernels, after drying, were stored for 171 or 550 days, respectively, at selected temperatures, including -20.2 degrees C, 4.2 degrees C, 23.3 degrees C, and 35.2 degrees C.
The rates of reduction at 23 degrees C did not differ significantly between the inoculum preparation methods. This shows that Salmonella Enteritidis survives for long periods on almond kernels under a variety of common storage conditions.
Effectiveness of radiation processing in elimination of Salmonella typhimurium and Listeria monocytogenes from sprouts
The effectiveness of radiation treatment in eliminating Salmonella Typhimurium and Listeria monocytogenes on laboratory inoculated ready-to-eat sprouts was studied in the August issue of the Journal of Food Protection.
Dry seeds of mung, matki, chana, and vatana were used in the testing. Radiation treatment with a 2-kGy dose resulted in complete elimination of 104 CFU/g of Salmonella Typhimurium and 103 CFU/g of L. monocytogenes from all the four varieties of sprouts. No recovery of Salmonella Typhimurium and L. monocytogenes was observed in the radiation treated samples stored at 4 and 8 C up to 12 days.
This study demonstrates that a 2-kGy dose of irradiation could be an effective method of processing to ensure microbial safety of sprouts.
Beneficial bacteria far outnumber harmful varieties
The bacteria that are harmless and beneficial far outnumber harmful varieties. Because they are capable of producing so many enzymes necessary for the building up and breaking down of organic compounds, bacteria are employed extensively by humans -- for soil enrichment with leguminous crops, for preservation by pickling, for fermentation as in the manufacturing of vinegar and certain cheeses and many other specialized processes.
However, bacteria in food cause food-borne infection. If bacteria become numerous and the food is eaten, the bacteria may continue to grow in the intestines, set up an infection and cause illness. Among the most common food-borne illnesses are salmonella, E.coli, and listeria.
To protect yourself from these bacteria, reports the Salisbury Post, control the temperature of food. Avoid the “danger zone” temperatures between 41 and 135 degrees, where harmful microorganisms grow and multiply.
In addition, pay close attention to the purchase, storage, preparation, serving and handling of food. Consumers should be careful in the way they handle and prepare food. Always remember to clean, separate, cook and chill.
Experts Help Oyster Processors Use New Technology To Keep Consumers, Industry Healthy
Eating raw oysters is getting safer, thanks to a new practice called post-harvest processing, or PHP, that virtually eliminates harmful Vibrio vulnificus bacteria from the shellfish, say University of Florida researchers.
The technology involved isn't cheap, so UF experts are helping processors in Apalachicola, heart of Florida's oyster industry, evaluate various methods and learn to use them successfully, said Victor Garrido, a research coordinator with UF's Institute of Food and Agricultural Sciences.
For decades, freshly harvested oysters were simply stored under refrigeration to discourage bacterial growth. Three new cold-based methods appear most promising for the Florida industry, Garrido said. One flash-freezes oysters with liquid nitrogen, another does the job with powerful blast freezers, a third uses immersion in hot water, then ice slush, and finishes with a trip to the freezer. All three result in raw, half-shell oysters that are frozen solid and may be stored for several months without loss of quality.
Currently, three Florida oyster processing firms are using or preparing to use PHP. In 2004, Leavins Seafood became the first producer in Florida to offer PHP-treated oysters commercially, using a liquid nitrogen method that owner Grady Leavins developed.
Summer foods may increase illness risk
Food-borne illness increases during the summer months. The harmful microorganisms that might be present in food grow faster in warm summer months. Most food-borne bacteria grow fastest at temperatures from 90 to 110 degrees. They also need moisture to flourish, and summer weather often is hot and humid.
Outside activities also increase. More people are cooking outdoors at picnics, barbecues and during camping trips. Often, adequate cooking, refrigeration and washing facilities are not available in these types of settings.
But there also are traditional summer foods that might increase your risk of food-borne illness if not prepared and handled safely, says Zena Edwards: homemade ice cream, hot dogs and cut melons.
Homemade ice cream
Between 1996 and 2000, the CDC reported 17 outbreaks in the US that were traced to Salmonella bacteria in homemade ice cream, resulting in illness in more than 500 people.
You still can enjoy homemade ice cream made with eggs without the side effects of salmonella infection by using egg products, egg substitutes, or shell eggs that are pasteurized - or by using a cooked egg base. Unpasteurized shell eggs can be used to make ice cream as long as they are cooked properly. Mix the eggs and milk to make a custard base and then cook to an internal temperature o f 160 degrees. Another option is to use a recipe that does not call for eggs.
Hot dogs
The same general food safety guidelines apply to hot dogs as to all perishable products: "Keep hot food hot and cold food cold." Though all hot dogs are fully cooked, they always should be heated to steamy hot throughout before eating. Hot dogs can have a high level of the harmful bacteria listeria, which primarily affect pregnant women, newborns and adults with weakened immune systems.
Cut melons
Any bacteria on the outside of thick-skin fruits - such as cantaloupe, honeydew, watermelon and other melons - can be transferred to the inside when the fruit is cut or peeled. Because melons are a low-acid fruit, bacteria can grow rapidly on cut melons if not refrigerated at 41 degrees or below. Cut melons may be left out without refrigeration for a maximum of two hours, but any leftover melon must be thrown away. When buying cut melons, make sure they are buried in ice or stored in a refrigerated display case. Uncut melon does not need to be refrigerated, but do wash the outside of the melon before cutting to remove surface dirt.
Classic Salads digs into cause of product contamination
Salinas, CA-based Classic Salads doesn't yet know what led to a recent sample of the company's product testing positive for Salmonella contamination, but the company is, according to The Produce News, attempting to get to the bottom of the problem.
According to Classic Salads Sales Manager Lex Camany, the company was alerted through a third-party audit conducted by Primus Labs to a presumptive positive test result at 2 p.m. Pacific Standard Time on Thursday, July 27. An hour later, it began voluntary recall procedures for the entire day's harvest in question: the July 24 harvest of baby spinach and spring mix from various locations in the Salinas Valley, which was distributed to foodservice accounts in the United States and Canada.
Mr. Camany was further cited as saying the recall involved up to 30,000 packages of baby spinach and spring mix products and cost the company up to $500,000. Though the recall already was in place, Classic Salads sent out samples to a separate, independent lab on Friday, July 28 -- the same day much of the product was landing at foodservice sites around the nation.
On Saturday, July 29, Primus returned a "negative" finding for Salmonella contamination from its samples. Then on Monday, July 31, the separate, independent lab enlisted by Classic Salads returned a "positive" finding for Salmonella contamination from one sample.
As of Aug. 8, there had been no reports of illnesses related to consumption of the produce. All baby spinach and spring mix in question was harvested from several locations in the Salinas Valley.
Classic Salads is certified by the American Institute of Baking and by the USDA through USDA's Qualified Through Verification program. On July 26, the day before being alerted to the presumptive positive testing result, Classic Salads attained a Level 1 score - the highest given by organization. Since the recall, Classic Salads has been working with two more labs to try to determine the cause of the contamination.
Salmonella risk in imported fresh beef, beef preparations, and beef products
Additional guarantees for Salmonella in imported defined animal-derived foods were agreed on for Finland when it was admitted to the European Community. The aim of this project was to evaluate the impact of these AGs on the prevalence of Salmonella in the Finnish beef supply and the adequacy of their scope.
The extension of AGs to all imported fresh beef would have reduced the Salmonella prevalence of beef imports from three- to fourfold, whereas expanding the implementation of AGs to all imports of fresh beef, beef preparations, and beef products would have resulted in a sixfold decrease.
If current AGs targeting fresh beef intended to be sold as fresh or to be processed by the Finnish industry with processes not achieving 70 C were not implemented, the 95% credible interval of Salmonella prevalence in the Finnish beef supply would be 0.2 to 1.3% instead of 0.1 to 1.2%. However, if the prevalence in the exporting countries were to rise or the main import countries and/or magnitudes were to change, AGs would be of greater importance.
Salmonella Inquiry Continues
Investigations are continuing into the source of a recent salmonella outbreak at a west Cumbrian hotel. 98-year-old Jessie Hewitson from Carlisle died, and another ended up in intensive care after contracting salmonella more than a month ago.
It is believed the food-poisoning outbreak was linked to a tiramisu dessert served at Hundith Hill Hotel, near Cockermouth, on July 2. A total of 16 people reported salmonella symptoms. Fourteen tested positive.
Allerdale council's environmental health team, together with the Health Protection Agency, are now investigating the source of the outbreak.
Over 50 people who ate at the hotel have been interviewed as part of the investigation and the dessert in question has been discontinued. Health experts say there is no longer any risk.
The raw truth
Raw whole milk, or "real milk" as advocates call it, has not been pasteurized, a heating process that kills bacteria responsible for several infectious diseases and lengthens shelf life. Nor has it been homogenized, a sort of straining process, that breaks up the cream and prevents it from floating to the top of the milk.
Some raw milk drinkers have made the switch saying they want to avoid the growth hormones associated with commercial cows and milk. Others who are lactose-intolerant say they are able to better digest raw milk because it still contains the natural enzymes and beneficial bacteria usually killed during pasteurization. Others simply prefer the richer taste, as raw whole milk contains about 4 percent butterfat.
Utah is one of about 28 states that allow the sale of raw milk for human consumption, reports the Salt Lake Tribune. Only three states, California, Connecticut and New Mexico, allow raw milk to be sold in stores. In Utah, consumers can only buy raw milk at a certified dairy where it is produced and bottled.
According to the Utah Department of Health, the most common diseases associated with raw milk are salmonellosis, E. coli and campylobacteriosis. These bacterial infections can cause diarrhea, nausea, abdominal cramps and vomiting.
Marilee Poulsen, an epidemiologist with the Utah Department of Health, was quoted as saying, "Pasteurization is the only way to completely eliminate those risks, especially for those with compromised immune systems."
Wilmington resident contracts salmonella
A Wilmington resident has contracted salmonella. He thinks he got food poisoning from eating at a local fast food restaurant.
Twenty-four-year-old Ryan Conn started to feel sick the day after eating at a local fast food restaurant. He went to the Medac on Shipyard Boulevard for treatment. A few days later the tests came back positive that Conn had salmonella food poisoning.
However, the case wasn't reported to the Health Department for more than two weeks.
According to the New Hanover County Health Department, doctors and hospitals are required to report cases of salmonella within 24 hours of the diagnosis. But in this case, that didn't happen. The Health Department says it won't do a full investigation for only one case. They usually wait for multiple cases to surface in an area before trying to pinpoint the cause. But if cases are not reported, the Health Department won't be able to look for patterns. Each case will look like an isolated incident.
No Salmonella in wild turkey droppings
New Hampshire Fish and Game officials say they've found no sign of Salmonella bacteria in wild turkey droppings in the state.
Fish and Game is in its second year of collecting specimens on dairy farms to see if there was a threat of Salmonella being transmitted from turkeys to dairy livestock.
Last year, 139 samples from 12 dairy farms tested negative. This year, 131 samples from 393 turkeys were tested. All the tests were negative.
Wildlife biologist Mark Ellingwood says dairy farms play a critical role in the ecology of wild turkeys.
Got milk? Make sure it's pasteurized
Pasteurization, since its adoption in the early 1900s, has been credited with dramatically reducing illness and death caused by contaminated milk. But today, some people are passing up pasteurized milk for what they claim is tastier and healthier "raw milk."
More than 300 people in the US got sick from drinking raw milk or eating cheese made from raw milk in 2001, and nearly 200 became ill from these products in 2002, according to the CDC.
Drinking raw milk or eating raw milk products is "like playing Russian roulette with your health," says John Sheehan, director of the FDA's Division of Dairy and Egg Safety. "We see a number of cases of foodborne illness every year related to the consumption of raw milk."
Raw milk advocates claim that unprocessed milk is healthier because pasteurization destroys nutrients and the enzymes necessary to absorb calcium. It also kills beneficial bacteria and is associated with allergies, arthritis, and other diseases, they say.
This is simply not the case, says Sheehan. Research has shown that there is no significant difference in the nutritional value of pasteurized and unpasteurized milk, he says. The caseins, the major family of milk proteins, are largely unaffected, and any modification in whey protein that might occur is barely perceptible.
"Milk is a good source of the vitamins thiamine, folate, B-12, and riboflavin," adds Sheehan, "and pasteurization results in losses of anywhere from zero to 10 percent for each of these, which most would consider only a marginal reduction."
Salmonella: The Trojan Horse of Germs
How salmonella multiplies in undercooked or raw food may be through what scientists compare to the ancient Trojan Horse, by taking over and infecting host cells.
This unusual look into the machinery of this sometimes deadly food-borne bacteria, courtesy of an electron microscope and other technologies, may one day help researchers design drugs to thwart this and other germs.
According to the CDC, about 40,000 cases of salmonella infection are reported in the US each year, although the actual number of cases may be 30 times higher or more. Although most people recover without treatment, some 600 people die every year.
The use of the electron microscope in determining the salmonella germs migration may be the beginning of an enlightening journey. "This is one small component of a very big puzzle," said Edward Egelman, co-author of a study into salmonella's unique properties. Egelman is a professor of biochemistry and molecular genetics at the University of Virginia Health System.
It's not yet clear how this knowledge will translate into protective or therapeutic gains.
"This is just a fragment," Egelman said. "We obviously want to look at larger and larger pieces of this protein. There are other salmonella proteins that are part of the same secretion system, and several of them bind to actin, and we want to look at those."
So, who made the salad? - www.classicsalads.com
The below Press Release was issued today - However. this is not the first such release that we have seen over the last dozen years. So lettuce industry in Salinas, what is your plan?
"Outbreaks associated with lettuce or spinach, specifically the "pre-washed" and "ready-to-eat" varieties sold under various brand and trade names, are by no means a new phenomenon.
In October 2003, 13 residents of a California retirement center were sickened and 2 died after eating E. coli-contaminated "pre-washed" spinach.
In September 2003, nearly 40 patrons of a California restaurant chain became ill after eating salads prepared with bagged, "pre-washed" lettuce.
In July 2002, over 50 young women were stricken with E. coli at a dance camp after eating "pre-washed" lettuce, leaving several hospitalized, and 1 with life-long kidney damage.
The Center for Science in the Public Interest found that of 225 food-poisoning outbreaks from 1990 to 1998, nearly 20 percent (55 outbreaks) were linked to fresh fruits, vegetables or salads.
Continue Reading...Cadbury faces £20m salmonella hit
Confectionery giant Cadbury Schweppes has said the salmonella contamination at one of its production plants will cost it about $37.5m this year. Half of the sum relates to the cost of recalling one million chocolate bars, while the rest comes from advertising costs and "manufacturing improvements".
Cadbury performed well in the Americas and Asia, but said it had a "challenging" start to the year in Europe - particularly the UK - where the market was weak. It is being attributed to the withdrawal of a million bars in June after a pipe at its plant in Marlbrook, Herefordshire, and caused salmonella contamination.
A report commissioned by the government's Food Standards Agency found that Cadbury was using an out-of-date approach to risk assessment and product testing for salmonella contamination.
The firm first found traces salmonella in some of its best known chocolate bars in January, but it was not until six months later that it decided to tell the health authorities. A number of people have said they are considering legal action against Cadbury, claiming to have contracted salmonella poisoning from one of its chocolate bars.
EU adopts rules to reduce salmonella in poultry
The European Commission has adopted two regulations to curb the prevalence of Salmonella in poultry and eggs across the EU, the commission said in a press release. The first regulation sets out targets for the reduction of Salmonella in laying hens, which in turn would lead to less Salmonella in eggs.
Each EU member state will have to meet an annual target of reducing the number of laying hens infected with Salmonella by a specific minimum percentage, with steeper targets for countries with higher levels of Salmonella.
The ultimate target is to bring down Salmonella levels to 2 percent or less.
The second regulation sets out rules on the methods used to control Salmonella in poultry, including mandatory vaccination from 2008 onwards for laying hens with a Salmonella prevalence of 10 percent or more.
In addition to the two regulations, the Commission is also considering the feasibility of accelerating the introduction of a ban on marketing eggs from Salmonella-infected flocks.
Health Canada Reminds Canadians about the Risks of Drinking Raw Milk
Health Canada is reminding Canadians not to drink raw, unpasteurized milk because it could contain bacteria that can make you seriously ill.
Several different kinds of bacteria that could be found in raw milk, such as Salmonella, E. coli and Listeria, have been linked to food-borne illness. These bacteria can lead to very serious health conditions ranging from fever, vomiting and diarrhea to life-threatening kidney failure, miscarriage and death. Children, pregnant women, the elderly and individuals with compromised immune systems are particularly at risk.
Because of these health concerns, Food and Drug Regulations require that all milk available for sale in Canada be pasteurized. Pasteurization kills the organisms that cause disease while keeping the nutritional properties of milk intact. Raw milk has not been treated to make it safe, but instead has been refrigerated at the farm where it was collected.
The sale of raw milk has been strictly prohibited under the Food and Drug Regulations since 1991. Raw milk cheese is allowed for sale and considered safe because the manufacturing process for cheese helps to eliminate many pathogens found in raw milk.
Although raw milk is not allowed to be sold in Canada, people have become ill after drinking raw milk when visiting farms. Some dairy farmers are also consuming milk from their own animals.
Questions and Answers on Salmonella and other food-borne diseases
Zoonoses cause diseases that lead to numerous sick days, needless deaths and large public health costs in the EU every year -- like the ones caused by Salmonella, Campylobacter, Listeria and toxin producing E. coli. In a press release issued by the European Commission, several common questions about food safety were addressed:
What impact do food-borne diseases have on overall public health?
About 400 000 human cases of zoonoses were reported across the 25 EU Member States in 2004. The EU report on zoonoses for 2004 records 119 human deaths from zoonoses. It is however estimated that the real number of cases and deaths is much higher, as not all cases are analysed and there is thought to be considerable underreporting of human cases.
How can food-borne zoonoses be limited or eradicated?
Zoonoses are notoriously difficult to control given that a number of the micro-organisms involved are ubiquitous and not easily completely eliminated from the food chain. Pathogen reduction in animals is a key part of preventing the spread of infection via food, while good hygiene practices and good manufacturing practices in food production and preparation are also important.
What has been done at EU level to try to reduce zoonoses?
A whole body of legislation has been laid down at EU level to try to reduce zoonoses and food-borne diseases.
In 2003, framework legislation for the control of zoonoses in the EU was adopted. Directive 2003/99/EC on monitoring zoonotic agents, aims to improve knowledge of the sources and trends of these pathogens, to support microbiological risk assessments and to serve as a basis to adopt measures to manage risks.
Regulation 2160/2003 to reduce the occurrence of zoonotic agents, prioritising salmonella, focuses mainly on reduction of zoonotic agents in animals at the farm, often a starting point for contamination of animal products. There is also EU legislation specifically covering zoonotic animal diseases and monitoring measures in place for zoonotic diseases in animals.
How high is the risk of catching a food-borne disease in the EU compared to the rest of the world?
The likelihood of becoming infected with a food-borne illness in the EU is generally much lower than in many other parts of the world, largely thanks to the measures in place to monitor and control zoonoses. The EU has one of the most effective systems to monitor zoonoses and therefore has a good awareness of the high prevalence of zoonoses. While it is not possible to eradicate zoonoses from nature, it is possible to take measures to prevent or reduce the incidence of food-borne diseases caused by zoonoses. The EU has one of the strictest bodies of legislation on food safety in the world. The same stringent provisions apply to foodstuffs produced in the EU and those imported from third countries.
How prevalent is Salmonella in the EU?
Salmonella is probably the most significant zoonosis in the EU. Over 192 000 human cases were reported in 2004, and it is likely that many more went unreported. The prevalence of Salmonella in poultry and other animals varies widely from one Member State to the next.
At EU level, what has been done / is being done to reduce Salmonella in meat?
The Commission intends to set down targets for the reduction of Salmonella in broiler and turkey flocks, and in herds of fattening and breeding pigs over the next few years. The reduction of Salmonella in live animals for food production will help to reduce the prevalence of Salmonella in meat.
National authorities are required to verify that food operators comply with the legislation. Minced meat, meat preparations and certain meat products cannot be put on the market, or must be withdrawn if already on the market, if Salmonella is detected in any of the tested samples at production level or on the market.
From 2011, fresh poultry meat may not be placed on the market unless there is an absence of salmonella in 25g tested.
At EU level, what has been done/ is being done to reduce Salmonella in eggs?
The Regulation adopted by the Commission in July 2006 sets targets for the reduction of Salmonella in laying hens. The first target deadline is set for 2008, although Member States will have to submit national control programmes on salmonella reduction in laying hens to the Commission by early 2007. Such targets are already set for breeding hens.
In addition to these measures, the Regulation on microbiological criteria for foodstuffs also sets Salmonella criteria for egg products which guarantee that food containing egg products is safe. From 2010 onwards, eggs from Salmonella-infected flocks will be banned completely from being sold as table eggs in the EU, and will have to undergo a sterilisation procedure if they are to be used for processing into egg products.
How will it be ensured that these targets are respected?
Firstly, Member States will be required to carry out sampling and monitoring of flocks, and report the results to the Commission. They must draw up national control programmes and send them to the Commission within 6 months of the Regulation entering into force. If the Commission approves the national programmes, EU funding will be provided to help with the monitoring and control measures to reduce salmonella.
What can concretely be done to reduce Salmonella levels in flocks?
At farm level, among the measures that can be taken to reduce Salmonella in flocks are checks on feed and water to ensure that they are not contaminated with Salmonella and basic on-farm hygiene practices.
Vaccination can play an important role, as was confirmed in the EFSA opinion which stated that the vaccination of poultry can be an additional measure to increase the resistance of birds against Salmonella exposure and decrease the shedding. The Regulation on requirements for the use of specific control methods for the control of Salmonella in poultry, to be adopted by the Commission in the coming weeks, stipulates that from 2008, all Member States with Salmonella Enteritidis prevalence above 10% must vaccinate laying hen flocks.
Why does the EU not advocate the use of antimicrobials (e.g. antibiotics) to control salmonella in live flocks?
An EFSA Opinion recommended that the use of antimicrobials should be discouraged due to public health risks associated with development, selection and spread of antimicrobial resistance. It is the general policy of the Commission to reduce the use of antimicrobials for non medicinal purposes in animals for the same reason.
In addition, if poultry is treated by antibiotics, detection of the Salmonella is difficult so an infection may be hidden but not eliminated from the flock.
In the EFSA report on the prevalence of Salmonella in laying hens, it is noted that giving the poultry antibiotics within 2 weeks prior to testing did not seem to have any impact on the level of Salmonella in poultry.
Can Member States apply national criteria for the placing on the market poultry products?
If a Member State wants to apply a national salmonella criterion which could pose a barrier to other Member States' meat, it must first notify and get approval from the Commission and other Member States, giving scientific justification for the measure. The same rules must apply to meat in the Member State as to other Member States' import i.e. if a Member State sets strict salmonella criteria for meat imports, these criteria must also apply to its own meat. However, the other Member States have to agree on such an approach to apply national criteria.
Can a Member State withdraw contaminated food from the market?
Under Regulation 178/2002 ("the General Food Law"), a Member State can withdraw food from the market which is considered unsafe. Such measures must be scientifically justified.
What can consumers do the prevent Salmonella infections?
While this point can't really be pushed too hard, it can be noted that there is a certain level of retailer/consumer responsibility when it comes to preventing food-borne diseases such as Salmonella. If meat or eggs with a small level of Salmonella are kept refrigerated and in hygienic conditions, and are properly cooked, then it is likely the Salmonella will not develop to levels sufficient to affect the health.
Farmers face stricter EU rules on salmonella
The European Union has introduced stricter rules to reduce salmonella in poultry and eggs. Under the new regulations, countries will be set tougher targets for the reduction of salmonella in laying hens and all member states must eventually carry out vaccinations in flocks with more than a 10 percent prevalence of the disease.
EU Health Commissioner Markos Kyprianou also hopes to introduce a trade ban on eggs from salmonella-infected flocks as soon as possible but must first get the approval of EU ministers. The overall target is to reduce salmonella levels in EU flocks to two percent or less.
Salmonella bacteria are frequently responsible for food-borne illnesses, with over 192,000 human cases reported in the EU in 2004, reports Reuters. National governments have six months to come up with new control procedures to achieve these targets.
Cadbury sales slump 25% since salmonella scare
Sales of Cadbury chocolate products have dropped dramatically in the wake of the controversial product recall sparked by a salmonella scare last month, a new report has shown.
The full scale of the damage to the company's balance sheet could be revealed this week when Cadbury unveils its interim results. Trade magazine The Grocer said that a source at one major supermarket, which did not wish to be identified, reported that its sales of Cadbury chocolate had fallen by 25 per cent since the recall at the end of June.
The source said: "It is down to the way it has been handled - people do not trust the brand any more. The week the salmonella story broke there was a huge drop in sales and it has pretty much remained at that level."
Hot weather has had some impact on the popularity of chocolate in general - with Nestle sales down about 10 per cent - but the far greater fall in Cadbury sale is seen as a clear indicator of a lack of consumer confidence.
That drop-off in sales appears equally to have been witnessed in Scottish supermarkets.
Following news of the scare, Brand Index, which monitors the reputation of hundreds of organisations on a daily basis, compiled a "brand score" for Cadbury based on the responses of those polled to a number of questions about how the company is perceived. In the days before the salmonella scare broke, Cadbury enjoyed a score of 44, but within two weeks that fell to just 22.
Life still no box of chocolates for Cadbury
For food and drink companies a health scare can be extremely damaging, as Cadbury Schweppes has found out to its cost over the past month following the recall of a million chocolate bars due to salmonella concerns.
The estimated cost of the recall was 5 million pounds, although the longer-term damage to its brand could end up costing significantly more. The polling company YouGov recently revealed its BrandIndex product, which tracks consumer perception of various top brands, had detected a swift reversal in perception towards Cadbury.
Investors who have, by and large, stuck by the company will be looking for reassurance from its management at its interim results on Wednesday and for an update on sales in the five weeks since the scare emerged. Cadbury shares, which hit a five-year high of 591p earlier this year, briefly dipped below the 500p level but have since consolidated around the 510p level.
Practice Safe Grilling
Food editor J Scott Wilson walked readers through a typical grilling experience and took a look at where the danger lies and some simple ways to avoid it:
Temperature Control
By far the biggest culprit when it comes to any sort of outdoor cooking and eating is lack of attention to food temperature. Basically, your mission is to keep your food out of the "bacterial danger zone" of between 45 and 140 degrees Fahrenheit. Within that range, bacteria can grow at increased rates and increase the risk of food-borne illnesses dramatically. In just three to four hours, a food such as potato salad can become a big bowl of unpleasant bathroom adventures for you and your guests.
The same holds true for meat you'll be grilling. The time to put your meat out next to the grill is NOT when you start lighting the charcoal. Yes, beef which has been allowed to rise to room temperature grills better, but that doesn't mean you should set your steaks out to get a tan while your briquets get properly lit.
The most dangerous meat when it comes to temperature sensitivity is chicken. Chicken does not need to warm before cooking, and needs to go from fridge to grill pretty quickly. If you've got the whole clan over for a big cookout and you're doing multiple batches of chicken, make sure each batch is either eaten or put into a warm oven until mealtime. What I like to do, if grilling leg quarters, is to pull the first batch slightly underdone and put it in a very low (200 degrees) oven while I cook the next batch. That way, the first batch won't be cooked to dust when the last one is finished.
I shouldn't need to tell you how fragile all types of seafood are when it comes to temperature. Fish and seafood of all types should go straight from refrigerator to grill, with a brief stop at the cutting board for seasoning if necessary.
Tools
Cross-contamination occurs when cooked food comes in contact with raw food, either directly or by the use of improperly cleaned tools.
There are a few easy ways to guard against cross-contamination. They may add a step or two to your cooking process here and there but the lack of bathroom/hospital/being dead time makes up for it.
Cutting boards may be fantastic for chopping veggies for a salad, but lay a chicken on it and you're begging for trouble. Meat juices permeate wood and lodge in all the little nooks and crannies. They are almost impossible to clean completely, and even a soaking in bleach water can leave organic matter that will breed bad bugs. Stick to a good, cheap plastic cutting board for your meat. I like having two: one for raw and one for cooked.
Do be careful about putting rocket-hot hunks of meat down on your plastic board. A cooling session on a plate can keep your steak from getting hydrocarbon from melted plastic.
Just as I've got two cutting boards, I like to duplicate everything else, within reason. Two sets of spring-loaded tongs are a must, and separate platters for raw and cooked.
For really expensive tools like a chef's knife, a good hot-water washing followed by passing through a diluted bleach solution will make it safe. In the restaurant business, hand dishwashing takes place at a three-compartment sink: wash, rinse and sanitizing. You can get the same effect by filling a pitcher or tub with a bleach solution and giving each tool that's moving from raw to cooked a 10-second soak.
Zone Defense
The basic idea here is to keep your raw food away from your cooked food. Thus, you need to pay careful attention to your zones. No tool from the raw "zone" goes into the cooked "zone" unless it's properly sanitized and vice versa. I've had friends who even bought different color utensils to help them keep track of which was which, or put bits of colored tape on handles.
Leftovers In Peril
And, finally, let's talk leftovers. The temperature danger zone also happens to be the one in which most food is edible. So you get done eating, get up from the table and play a brisk game of post-meal football ... or grab a brisk post-meal nap. And your food sits. And sits. And bacteria find it, and it is good, and they are fruitful and multiply.
Next thing you know, that leftover steak you were saving for a wicked good steak sandwich is teeming with more microorganisms than a college dorm room.
Even if all you do is throw some plastic wrap over the serving platter and toss it in the refrigerator, getting your leftovers under refrigeration immediately after the meal will ensure safe midnight snacking and day-after sandwich creation.
Purdue University creates new low-cost system to detect bacteria
Researchers at Purdue University have developed a new low-cost system that analyzes scattered laser light to quickly identify bacteria for applications in medicine, food processing and homeland security at one-tenth the cost of conventional technologies.
The technique - Bacteria Rapid Detection Using Optical Scattering Technology - works by shining a laser through a petri dish containing bacterial colonies growing in a nutrient medium.
"Unlike conventional methods, we don't have to do any biochemical staining, DNA analysis or other types of manipulation," said Bartek Rajwa, a staff scientist at the Bindley Bioscience Center in Purdue's Discovery Park, the university's hub for interdisciplinary research.
Particles of light, called photons, bounce off of the colony, and the pattern of scattered light is projected onto a screen behind the petri dish. This "light-scatter pattern" is recorded with a digital camera and analyzed with sophisticated software to identify the types of bacteria growing in colonies. Further work will include research to develop a graphical user interface.
"There are potentially thousands of applications for this new technology, from identifying stem cells to drug-resistant staph infections to pathogens on the battlefield." said J. Paul Robinson, a researcher at the Bindley Center and a professor in the Weldon School of Biomedical Engineering and the School of Veterinary Medicine.
The work was initiated by Arun Bhunia, a professor of food microbiology in the Department of Food Science; and E. Daniel Hirleman, a professor and William E. and Florence E. Perry Head of Purdue's School of Mechanical Engineering. The research has recently received funding from the USDA through Purdue's Center for Food Safety Engineering.
Findings are detailed in a research paper appearing this month in the Journal of Biomedical Optics.
Skip the bacteria when making ice cream at home
Eating ice cream to beat the summer heat is one of America's favorite pastimes. Homemade ice cream can be a special treat. While commercially manufactured ice cream is typically made with pasteurized eggs or egg products, recipes for homemade ice cream often use raw eggs in the base mixture.
Lynn Little has some suggestions for safe alternatives to using raw eggs in your homemade ice cream:
- Find a recipe that is eggless. An easy one calls for 2 cups milk, 1 cup sugar, 2 cups whipping cream or half-and-half, and 2 teaspoons vanilla. Combine and stir until sugar is dissolved, then pour into a 1-gallon ice cream freezer and freeze according to manufacturer's directions.
- Use pasteurized shell eggs or pasteurized egg substitutes in recipes calling for raw eggs. These can be found in the dairy case near the regular eggs. The FDA requires that pasteurized shell eggs be individually marked or specially packaged to prevent intermingling with unpasteurized eggs. Although pasteurized eggs might cost a few cents more, the pasteurization process destroys salmonella bacteria.
- Use a recipe that contains a cooked custard base. The custard base must reach 160 degrees, measured with a food thermometer, to kill salmonella bacteria. This is also the point at which the mixture will coat a metal spoon. Resist the temptation to taste-test it during preparation when the custard isn't fully cooked. After cooking, chill the custard thoroughly before freezing. A recipe for homemade ice cream using a cooked egg base is available on the American Egg Board's Web site, along with recipes for other foods traditionally made with raw or undercooked eggs, such as mayonnaise, Caesar salad dressing and eggnog.
- Even when using pasteurized eggs, the FDA and the USDA advise consumers to start with a cooked base for optimal safety, especially if serving people at high risk for foodborne illness. Additionally, it's important to only used pasteurized milk and cream products in making homemade ice cream.
Salmonella in 1% of raw meat
New research has shown that salmonella was found in 1% of raw meat tested at laboratories reporting to the Department of Agriculture over a three-year period. Laboratories submit a monthly report of all tests carried out, together with reports of salmonella bacteria, to the Central Veterinary Research Laboratory.
The percentage of raw meat samples contaminated with salmonella has decreased over the three-year period from 1.2% to 0.9%.
The bacteria was found most commonly in turkey and chicken meats at 3.1% and 2.8% respectively, followed by pork at 2.1%.
Parents upset with salmonella response
Two weeks ago, the state Department of Public Health determined a fifth-grade science experiment involving the dissection of owl pellets was responsible for a salmonella outbreak, in which 28 students were confirmed to have the bacterial infections.
In all, at least 50 students came down with related symptoms.
More than 40 parents and residents have issued a letter, stating that school officials ignored basic sanitary precautions and jeopardized the health of students and parents. The letter alleges children were told they did not need to wash their hands or sanitize their desks after they conducted experiments; students were permitted to eat snacks at their desks after the experiments; and one student who brought in latex gloves for the experiment was told she could not wear them.
Donna Rheaume, a DPH spokesman, said her department would issue additional guidelines in coming months when a full report on the outbreak is released.
Local Chicken Exporter Fined
The Canadian Food Inspection Agency says that the two largest poultry exporters in British Columbia faked salmonella tests on chicken bound for South Africa.
Superior Poultry Processors Ltd. of Coquitlam and Hallmark Poultry Processors Ltd. of Vancouver have been fined $100,000 on four counts of violating the Meat Inspection Act.
Export sales manager Bruce Arabsky has plead guilty to submitting 31 falsified certificates of analysis between April 10, 2003, and Jan. 25, 2005 for poultry being exported to South Africa. Arabsky has been responsible for all exports of poultry products by Superior and Hallmark since 1992. He is also a director of the Canadian Poultry and Egg Processors Council and served as a spokesperson for the B.C. poultry processing industry during a 2004 bird flu outbreak that forced a widespread slaughter of chickens and saw some countries impose temporary bans on imports of Canadian birds.
The certificates, which are required by the CFIA before exports are authorized, falsely stated that the poultry products had been tested for salmonella enteriditis and salmonella typhimurium.
The fakery was discovered when a CFIAS inspector checked with the laboratory listed on the certificates and was told it has performed no such tests since 2002.
Scientists crack down on global impact of food borne pathogens
Scientists from around the world have met in Germany this week to set research priorities on a broad range of zoonoses -- food borne diseases that are transmissible from animals to humans. Scientists from the EU zoonoses network Med-Vet-Net and experts from the American Food Safety Research Consortium met this week in Berlin to identify the main risks to health from zoonotic pathogens.
The risk of pathogens traveling across borders has become evident during the recent outbreak of avian influenza worldwide. However diseases such as Salmonella, Campylobacter and E.coli have a higher rate of incidence and much larger impact on consumer health and the economy. In Germany alone, 52,000 cases of Salmonellosis were reported last year. Across the EU, Campylobacteriosis cases are on the rise, making it the most common food borne disease in Europe.
Currently, the US is implementing tougher testing standards to stem a spike in Salmonella infections at processing plants. EU regulatory authorities in member states have also been increasing their regulation of the industry due to increases in Campylobacteriosis.
It is estimated that in the European Union alone, food born pathogens generate medical costs of more than $6 billion a year and are set to rise.
The conference, held at the Federal Institute for Risk Assessment's in Berlin, is also being attended by professionals from Australia, New Zealand and Canada.
Parents upset with salmonella response
A month after a science project made 28 students ill with salmonella at Jefferson Elementary School, several parents are accusing the school district of not being aggressive enough in dealing with the outbreak. More than 40 parents and residents charge that school officials ignored basic sanitary precautions, jeopardizing the health of students and parents.
Two weeks ago, the state Department of Public Health determined a fifth-grade science experiment involving the dissection of owl pellets in May was responsible for the outbreak, in which 28 students were confirmed to have the bacterial infections. In all, at least 50 students came down with related symptoms.
The letter from the parents alleges children were told they did not need to wash their hands or sanitize their desks after they conducted experiments; students were permitted to eat snacks at their desks after the experiments; and one student who brought in latex gloves for the experiment was told she could not wear them.
Superintendent Wayne Ogden said he faxed the letter immediately to DPH investigators who are handling the case. "We've been told to let them do their investigation and wait for the full report," Ogden said. "I appreciate there is a group of people who are very frustrated with us."
Donna Rheaume, a DPH spokesman, said the School Department followed all of the guidelines for handling the owl pellets that were provided by the pellets' distributor. But she did not disclose what the guidelines are or the identity of the distributor. "There's no reason to think the school did anything wrong at all," Rheaume said.
Rheaume said her department would issue additional guidelines in coming months when a full report on the outbreak is released. Rheaume also said the disease has been contained, and the greater community is not at risk.
Here is something from 2004
The June issue of the Journal of Food Protection included an article by Laura MacDougall in regards to a case control investigation of frozen chicken nuggets and strips. MacDougall is with Epidemiology Services at the British Columbia Centre for Disease Control in Vancouver. The investigation was initiated due to the discovery of Salmonella enterica var. Heidelberg in those food products.
Most frozen nuggets and strips are raw; however, par-frying lends a cooked appearance. As such, suitable food preparation precautions might not be undertaken by consumers. One-third of consumers interviewed considered frozen nuggets and strips to be precooked, and one quarter used the microwave, an ill-advised cooking method. Consumer misconceptions like these contributed to the risk of infection.
The odds of infection were 11 times higher in individuals who had consumed frozen processed chicken nuggets and strips.
The article recommends clearer labels identifying nuggets and strips as raw poultry are needed.
Identification of Salmonella enterica Serovar Typhimurium using specific PCR primers obtained by comparative genomics in Salmonella Serovars
Journal of Food Protection Volume 69, Number 7 pp. 1653-1661(9)
Kim, H.J.; Park, S.H.; Lee, T.H.; Nahm, B.H.; Chung, Y.H.; Seo, K.H.; Kim, H.Y.
http://www.foodprotection.org/QuickLinks.htm
Salmonella enterica serovar Typhimurium is a major foodborne pathogen throughout the world. Until now, the specific target genes for the detection and identification of serovar Typhimurium have not been developed. To determine the specific probes for serovar Typhimurium, the genes of serovar Typhimurium LT2 that were expected to be unique were selected with the BLAST (Basic Local Alignment Search Tool) program within GenBank. The selected genes were compared with 11 genomic sequences of various Salmonella serovars by BLAST. Of these selected genes, 10 were expected to be specific to serovar Typhimurium and were not related to virulence factor genes of Salmonella pathogenicity island or to genes of the O and H antigens of Salmonella. Primers for the 10 selected genes were constructed, and PCRs were evaluated with various genomic DNAs of Salmonella and non-Salmonella strains for the specific identification of Salmonella serovar Typhimurium.
Among all the primer sets for the 10 genes, STM4497 showed the highest degree of specificity to serovar Typhimurium. In this study, a specific primer set for Salmonella serovar Typhimurium was developed on the basis of the comparison of genomic sequences between Salmonella serovars and was validated with PCR. This method of comparative genomics to select target genes or sequences can be applied to the specific detection of microorganisms.
Welcome to Food Safety 101
Gillian Green, a registered dietitian with the Dominion grocery store on Blackmarsh Road in St. John's, says food poisoning - or food-borne illnesses as it is often called - is more common than people might think.
"People may not realize they have food poisoning because the symptoms are very similar to that of the flu," she said.
Health Canada estimates there are between 11 million and 13 million cases of food-related illnesses in this country every year, with the annual cost related to these illnesses and related deaths running between $12 billion-$14 billion.
In order to prevent food poisoning, Green advises that leftover foods be stored within two hours of cooking and should never be kept longer than two or three days. Hot items should be cooled at room temperature for about 30 minutes prior to being refrigerated, she said.
In addition, frozen foods should never be defrosted on the countertop, but rather in the refrigerator, under cold running water or in the microwave. If food is defrosted in the microwave, it should be cooked immediately after.
Cadbury Schweppes reputation suffers following salmonella scare
Figures provided exclusively to the newspaper by Brand Index, part of the polling company YouGov, show that Cadbury's reputation has plummeted since it was forced to recall millions of chocolate bars after finding traces of salmonella at its factory in Herefordshire.
Cadbury has said it will cost 5 million pounds to recall all its potentially contaminated products, but has so far failed to quantify the impact on sales of its chocolate products such as Dairy Milk and Flake bars.
Chocolate sales in the UK were already falling before the Cadbury scare. According to AC Nielson, the market research company, total UK sales dropped by 5% in the four weeks to June 17.
Analysts have estimated that the financial cost to Cadbury in terms of lost sales could reach 30 million pounds.
Making fresh-cut apples convenient and safe
A new wash treatment developed by Agricultural Research Service scientists provides antibrowning as well as antimicrobial benefits to fresh-cut apples.
Microbiologist Arvind Bhagwat, leading the project, worked with plant physiologist Robert Saftner and horticulturist Judith Abbott. They are with the ARS Produce Quality and Safety Laboratory in Beltsville, Maryland. This ARS team now has discovered a dip solution--PQSL 2.0--that keeps sliced apples fresh and controls pathogens.
Volunteer sensory panelists tasted four slices of Fuji and four slices of Granny Smith apples. Each slice had been dipped that day in one of four different commercial or ARS wash treatments including PQSL 2.0. The panelists then reported any differences detected in aroma and flavor. All four treatments were found to maintain the apple slices' cut-surface color, firmness, aroma and flavor similarly.
Formula PQSL 2.0 reduced levels of five pathogens in the wash solutions by 99.999 percent. PQSL 2.0 also came out ahead in reducing microflora on sanitized apples after slicing. Such native bacterial and fungal populations can accelerate spoilage over time.
Salmonella scare diminishes confidence in Cadbury brand
Cadbury, once a brand that conjured up comfortable images of tasty confectionery fulfilment, has lost the confidence of consumers following a salmonella scare at one of the company's plants.
Stephan Shakespeare, the joint chief executive of Brand Index, said, "The loss of confidence in Cadbury is the greatest we have seen since we started Brand Index nine months ago. The issue has gone right into the core of the public consciousness."
Brand Index, which monitors the reputation of hundreds of organisations on a daily basis, compiled a "brand score" for Cadbury based on the responses of those polled to a number of questions about how the company is perceived. In the days before the salmonella scare broke, Cadbury enjoyed a score of 44. But that had fallen to just 22 by last Sunday.
However, the Brand Index figures show that Cadbury's reputation has enjoyed a slight recovery in the past few days as publicity surrounding the salmonella scare dropped away.
Cadbury has said it will cost 5 million pounds to recall all its potentially contaminated products but has so far failed to quantify the impact on sales of its chocolate products such as Dairy Milk and Flake bars.
Owl pellets cause of salmonella outbreak
A fifth-grade science experiment made 50 students sick last month, the Massachusetts Department of Public Health said last week.
The students were asked to dissect owl pellets, a form of feces, at Jefferson Elementary School. According to DPH spokeswoman Donna Rheaume, 28 were infected with salmonella bacteria.
Because of the outbreak, the state plans to update its guidelines for handling the pellets for the upcoming 2006-7 school year. The new DPH guidelines will instruct teachers and students to wear protective gloves and to wash their hands and work areas following the experiments.
A similar 2005 salmonella outbreak in Minnesota was linked to owl pellets when 40 students fell ill after dissecting them on a cafeteria table, according to the Minnesota DPH's Acute Disease Investigation and Control Section.
Since tens of thousands of students perform similar experiments each year across the country, Franklin School Superintendent Wayne Ogde said he believes the official results could have national implications.
Protect food by washing hands
Everyday soap does not kill bacteria. Rather, vigorous hand-washing with soap helps to release the dirt and oils that are on the surface of your skin, so that they can be rinsed away easily. Although soap and water eliminate some of the body's good germs as well as the bad germs, regular hand cleaning improves the proportion of good germs on the hands.
Instant hand sanitizers, such as Purell, work when soap and water are not available. They contain alcohol, a natural antiseptic, which quickly kills germs, then evaporates without leaving any residue on the skin.
The CDC recommends the use of these products in hospitals, home, work and schools because they help to stop the spread of germs. Anti-bacterial soaps, such as Dial, contain chemicals that also kill germs.
It is estimated that failure to wash hands thoroughly with regular soap contributes to almost half of the 76 million cases of food-borne illness each year. The most severe cases occur in the very old, the very young, and those with other illnesses. The most commonly recognized infections are those caused by the bacteria campylobacter, salmonella and E. coli 0157:H7.
US: studies look at lengthening shelf life of fresh cut produce
A combination of specific packaging films, cleaning chemicals and modified atmospheres can lengthen the shelf life of fruit and vegetable varieties, according to studies by the USDA.
The use of special films combined with modified atmosphere packaging method and cleaning chemicals has long been known to improve shelf life. However, the study by the USDA's research service provides smaller processors access to publicly-funded research that can help them compete with the big players in the market.
Fresh-cut fruit and vegetable varieties are still alive, and each respires at its own unique rate. Therefore, a film's permeability and the amount of oxygen initially infused into a package are key to extending its shelf life. Hundreds of different types of films for packaging fruit and vegtables currently exist on the market. Each type has its own oxygen transmission rate, which allows sliced produce to continue breathing throughout storage and distribution.
If a film's oxygen transmission rate is too high for the variety it's wrapping, the product inside will brown. If it's too low, the product will prematurely decay.
More recent studies have shown that a newer wash treatment eliminated two pathogens--Listeria and Salmonella--on apple slices.
Kenneth Gross, a plant physiologist who heads the PQSL. "We're conducting research to help find ways to widen the variety of offerings that stay fresh to the last bite."
USDA lowers guideline for safely cooked poultry
After years of holiday chefs and poultry lovers grousing that the federal government's safe-cooking recommendations left their birds too dry, the USDA has lowered the internal temperature recommendation for turkey, chicken, duck and goose, reports the Seattle Times.
Cooking poultry to a minimum internal temperature of 165 degrees throughout, including any stuffing, will eliminate pathogens and viruses, including salmonella and avian flu, according to the department's Food Safety and Inspection Service. The service based its previous recommendations -- 180 degrees in the thigh, 170 degrees in the breast -- on doneness, rather than food safety alone, said Tara Balsley, a spokeswoman with the service.
Once you get the whole turkey, ground chicken or fajita meat to at least 165 degrees, how much longer you cook it is a matter of palatability. "For personal preference, you may want to cook your poultry to a higher temperature," Balsley said.
Hygiene stressed to prevent food poisoning during summer
Authorities are warning residents to take special care in preparing and handling food, as temperatures rise above 40C during the summer. The warning comes as doctors report an increase in food poisoning cases in the UAE, a seasonal trend associated with summer.
An official at the infectious diseases department with the Dubai Department of Health and Medical Services told Gulf News that the summer season always saw an increase of food poisoning cases due to various ways. "There are many factors influencing bacteria and toxins in food during the summer," he said.
Dr Juma Bilal Fairuz, director of preventive medicine at the Health Ministry, told Gulf News that washing one's hands was the most important step in preventing food poisoning. He said the warm and humid conditions during summer allowed more bacteria to survive longer on surfaces and hands.
"Do it while preparing, before eating and after eating food. Even if you use a fork, spoon or knife, it is better to wash your hands in case you touch the food," he said. "And wash your hands after going to the toilet, preferably with soap."
Do's
- Wash your hands, especially after using the bathroom and before cooking and eating.
- Wash surfaces when cooking
- Keep raw food separate from cooked food
- Thaw and marinate foods in the refrigerator; if in a hurry, thaw foods under cool running water
- Use foods within expiration dates
- Cook foods until they reach the right temperature: meats and seafood to at least 63C, stuffed fish and ground chicken to 74C, ground beef to 77C and whole poultry and pieces to 82C
- Cook eggs until the egg white and yolk are firm
Don'ts
- Leave cooked food out for more than two hours
- Store perishable foods, like eggs, in the door container
- Keep thawing and refreezing the same food, as each process increases contamination risk
USDA must be tougher on salmonella: Consumer group
In a report, the group Food and Water Watch said USDA should publish on a quarterly basis figures for salmonella tests at the plants. At present, the agency releases a national average but does not list plants individually.
Wenonah Hauter, head of Food and Water Watch, said USDA ought to "routinely test all plants and disclose the results." They are suggesting that the Agriculture Department should seek legislation to allow it to shut down U.S. poultry processing plants that have too much salmonella bacteria in their product.
USDA began sampling for salmonella in the late 1990s but was barred by a 2001 U.S. district court ruling from withdrawing federal inspection from a plant if it failed to meet standards for controlling salmonella.
Summer Travel Season Increases Incidents of Foodborne Illness
As warmer weather and summer travel swing into full force, so do cases of foodborne illness, according to the USDA's Food Safety and Inspection Service. The busy summer travel season can make it difficult for restaurant kitchen staff members to keep up with the many details of food safety. A slip up in this area can compromise the health of customers, which in turn can lead to a big hit on a restaurant's bottom line.
"Maintaining a sanitary environment, in both production and service of foods, is key to protecting the health of guests," said Chef Steve Browe of Paul's 5th Avenue in Grandview Heights, Ohio, just west of downtown Columbus. "A foodborne illness outbreak is the deepest nightmare of a restaurant operator. Ultimately, an outbreak can ruin a business, first by reducing the daily number of people who frequent the operation, and in time, by building a negative general impression through word of mouth."
The first line of defense in preventing the spread of illness is hand- washing, and according to the USDA, unwashed hands are a primary cause of foodborne illness outbreaks. For that reason, restaurant workers should wash their hands frequently throughout the day and immediately after handling raw foods.
It's also important to keep raw and cooked foods separated. This means using different cutting boards and utensils for cooked and raw foods during the preparation process and making sure to clean preparation surfaces after every use. Foods also should be stored properly, at the right temperature and in food-grade packages and containers.
Finally, cleaning and sanitization of dishes, preparation surfaces and even floors can help prevent the spread of disease. When washing plates and utensils, it's important to use hot water in the cleaning sink, ideally around 120 degrees Fahrenheit to break up baked-on food particles and melt dried grease. However, it's also important to use a dish detergent and degreasing products around the kitchen to break down tough grease and clean effectively.
Harrisonburg Native Wins USDA Award
Bonnie Rose, a microbiologist with the Food Safety and Inspection Services division of the USDA, develops laboratory-testing methods for food-borne diseases like E. coli and salmonella.
Rose's work has centered on the development of laboratory testing methods for E. coli and salmonella. Her methodologies are now used worldwide as advanced detection practices for these food-borne pathogenic bacteria.
Last month, Rose, who grew up in Harrisonburg, was one of 12 recipients of the USDA's 2006 Unsung Hero Award. According to the USDA, the Unsung Hero designation is meant to "identify those employees who have been unusually dedicated and efficient and [have a] positive attitude."
Rose, now living in Laurel, Md., has authored more than 90 scientific publications on food microbiology.
Prof makes seed decontamination breakthrough
A University of Guelph food scientist is part of a team that has made a breakthrough in finding a safe, effective way to decontaminate seeds used to produce bean sprouts, alfalfa sprouts and other types of sprouts -- culprits in several major food-borne illness outbreaks around the world.
Prof. Keith Warriner and his four colleagues have developed a sanitizer made of the same chemical used in toothpaste and contact lens solutions that is harmless to the sprouting seed but lethal to pathogens such as Salmonella and E. coli O157:H7. Their research is published today in the Journal of Food Protection.
"We developed a sanitizer that you just add to the steep water when the seeds start to germinate," said Warriner. "No one has ever done this before because if you add most sanitizers to the steep water, not only would the pathogens be killed, but also the developing sprouts. The secret of our development is that it's phytocompatible -- it doesn't affect plant tissue; it affects only pathogens."
What to do with a food complaint
Dr Gary A. Kearney, Laboratory Liaison Manager with safefood, offers some tips on dealing with a food complaint, essentially advising on how to recognize when hygiene standards do not meet safety standards, when food isn't fit for consumption, who to complain to, and what to do if you believe you have suffered food poisoning.
Always be vigilant to ensure that the person preparing your food isn't handling raw meat, or fish, and then other prepared meals without hand washing. Cross contamination could result in a serious bout of food poisoning. Hand washing is absolutely key to alleviating the risk of food poisoning. Also ensure that:
- Hot food is piping hot
- Ready-to-eat food is NOT in contact with raw meats or fish
- Fridges are cold
When eating out in a restaurant, buying fresh food in a supermarket, or anywhere that food of any kind is sold, if you need to complain, start with the person serving you. If you don't feel satisfied with the response, ask to speak to a manager. If you have eaten food you did not prepare directly, which results in food poisoning, contact your doctor.
Make a note of when and where you purchased the suspect food, when you first fell ill and what the symptoms were. If you still have any of the suspect food, put it in a sealed container in either the fridge or freezer as appropriate. Try to keep any labels or any packaging associated with the food product. Also, contact your local environmental health officer who will investigate the issue. If other people report illness associated with similar products or premises, your report will highlight a potential food poisoning outbreak.
Fish Tanks Can Breed Salmonella
Heather Bair-Brake is with the the CDC has received several reports of salmonella infection from reptile terrariums. Australia has recently reported several cases of salmonella that have been serious enough to send children to the hospital. Twelve million Americans have aquariums.
"We're telling people that they should just take precautions when they're taking care of their fish and washing their tanks," Bair-Brake said.
What kind of precautions should you take? The CDC says it's best to wash fish tanks, bowls and accessories outside. If that's not possible, "make sure that you clean the sinks and counter tops with a mild bleach solution to get rid of any germs," said Bair-Brake.
Another safety tip: after you're done scrubbing the tank and everything else, scrub your hands.
For children under age five who tend to put their fingers in their mouths, you need to be extra careful because their immune systems are not fully developed. "It's very important that parents watch their children and make sure they don't play around in the tank," says Bair-Brake.
Sanitizer could prevent illnesses from contaminated sprouts: food scientists
Painful stomach illnesses caused by eating contaminated bean sprouts could become a thing of the past, thanks to what Prof. Keith Warriner of the University of Guelph and four colleagues call a breakthrough in finding a safe, effective way to decontaminate seeds used to produce bean, alfalfa and other sprouts.
They've developed a sanitizer to kill pathogens such as salmonella and E. coli. It's made from the same chemical used in toothpaste and contact lens solutions.
Mung bean sprouts, often touted for their health benefits, were the culprit in an outbreak of food-related illness in Ontario last November when 600 people contracted salmonella. Public health scientists believe the seeds used for sprouting are the most likely source of contamination.
In research published Tuesday in the Journal of Food Protection, the team says adding an oxycholoro-based sanitizer called Germin-8-or to the steep water decontaminates sprout seeds as they germinate. Warriner said non-organic sprout producers currently treat seeds with bleach before the germination process, a method he said doesn't work consistently because bacteria can lodge in tiny seed cracks where bleach can't reach them.
A global patent has been submitted and the producers of the sanitizer are seeking regulatory approval and distributors in North America.
Salmonella cases fall in Germany, risk agency reports
The German Federal Institute for Risk Assessment says statistics reveal that, for the first time, incidents of the disease caused by the foodborne pathogen fell below that of those cause by Campylobacter germs last year.<
Salmonella are to be found in 29 per cent of the large-scale German laying hen flocks. In Scandinavian countries this figure is less than one per cent, while in some eastern European countries it is 65 per cent or higher, the agency noted. The EU average is about 31 per cent.
The statistics are the preliminary results of a pilot study commissioned by the European Commission in the 25 EU member states in a bid to assess the problem and then deal with it. Studies back in the 1990s had already indicated that S. Enteritidis could be a problem with laying hens.
This led to the introduction of a compulsory vaccination for laying hens in Germany. The steady drop in reported cases of salmonellosis in human beings by around one-third since 2001 alone was seen as a success of this vaccination, the BfR stated.
In future, flocks will be regularly examined by official bodies and targeted measures taken in the case of positive test results, the BfR stated.
Salmonella found in bag of carrots
Albertson's LLC has warned customers in four states about baby carrots it sells after a supplier discovered the salmonella bacteria in one bag.
Grimmway Farms discovered a single bag of peeled baby carrots in Canada that tested positive for salmonella, Boise, Idaho-based Albertson's said Friday in a statement. The warning applies to stores in Colorado, Wyoming, South Dakota and Nebraska.
The carrots are no longer on store shelves. There have been no other positive tests or any illnesses or consumer complaints associated with the carrots, the company said.
Pet treats blamed for nine salmonella illnesses
Nine persons in the United States and Canada were infected with salmonella in 2004 and 2005 after handling pet treats made with beef or seafood, according to the CDC.
Six cases of salmonellosis occurred among people who became ill after handling pet treats produced by manufacturing plants in Washington state or British Columbia. Two other cases involved victims who handled pet dogs that were carriers of the salmonella bacteria.
The manufacturing plants that produced the salmonella-tainted pet snacks received frozen, raw beef parts from slaughterhouses in the United States and Canada. The Washington plant also received frozen, raw salmon.
“Animal-derived pet treats are often contaminated with salmonellae, and the dehydration procedure used to make pet treats might not be effective" at eliminating the potentially deadly bacteria, wrote Dr. Larry Crowe of the Calgary Health Region in Alberta, the study's lead investigator. In these cases, the authors said, the dehydration temperatures were not high enough to destroy bacteria that were present.
Stool cultures from the nine victims all showed evidence of infection with the Thompson strain of salmonella, which exactly matched bacteria from pet treats, pets and the manufacturing plants.
Although most Americans have no idea that handling pet snacks made of meat or seafood can make them vulnerable to salmonellosis, the issue has concerned public health officials since 1999. In that year, contaminated pig ear pet treats were confirmed as the source of salmonella infections in several Canadian provinces.
The CDC and the Public Health Agency of Canada advise pet owners to wash their hands with soap and water after handling animal-derived pet treats. They encourage people at high risk for salmonella infection, such as the elderly, the very young and the immune-compromised, not to touch pet treats.
In addition, they say manufacturers of pet snacks should thoroughly treat animal products to kill bacteria and should add pertinent product information to their labels.
Salmonella found in 30% of Germany's poultry
A study disclosed on Thursday in Berlin showed that salmonella bacteria were present in 30 percent of Germany's large-scale egg-production farms, whereas the infection rate in Scandinavian nations was below one percent.
Some of the 2 000 known salmonella varieties can trigger life-threatening gastro-intestinal illness in children and old people.
The bacteria, which are found in raw eggs and raw poultry meat, can be killed by cooking.
The figures, derived from a 25-nation pilot study, were released by the Federal German Institute for Risk Analysis in Berlin. It said the rate of infection in some eastern European nations was 65 percent or higher.
The institute said final figures would be available in the autumn.
Human Salmonellosis associated with Animal-Derived Pet Treats --- United States and Canada, 2005
29.jun.06
Morbidity and Mortality Weekly Report, Volume 55 Number 25
Centers for Disease Control and Prevention
http://www.cdc.gov/mmwr/preview/mmwrhtml/mm5525a3.htm
During 2004--2005, contact with Salmonella-contaminated pet treats of beef and seafood origin resulted in nine culture-confirmed human Salmonella Thompson infections in western Canada and the state of Washington. This is the third published report (1,2) of an outbreak of human illness associated with pet treats in North America and the first to describe such an outbreak in the United States. This report highlights the investigation of the outbreak by U.S. and Canadian public health officials and provides recommendations for reducing the risk that Salmonella-contaminated pet treats pose to humans. Public health practitioners should consider pet treats a potential source for Salmonella transmission.
Case Reports
Case 1. In February 2005, a man aged 26 years in Alberta, Canada, sought medical care because of diarrheal illness. Stool culture yielded S. Thompson. The patient reportedly had fed his dog beef pet treats a few days before the onset of his illness. The dog was asymptomatic. A package of the same brand of pet treats fed to the dog was purchased and submitted for testing. The treats yielded S. Thompson, S. Cerro, and S. Meleagridis. The S. Thompson isolates from the patient and the treats were indistinguishable (i.e., defined as the outbreak strain) by pulsed-field gel electrophoresis (PFGE) using Xba1. The treats were packaged and distributed by a British Columbia (BC) manufacturing plant, but plant records were inadequate to determine where the treats had been produced.
Salmonella rates fall slightly in first quarter
The presence of salmonella in samples of most raw meat and poultry products tested by federal inspectors decreased slightly in the first quarter of 2006. The only increase was seen in ground beef, where a slight increase in salmonella rates increased.
With outbreaks of food borne diseases featuring more prominently in the media, the processing industry is under regulatory and consumer pressure to ensure the better safety of their products. Future FSIS testing will incorporate sampling of turkey carcasses and increase testing frequency at plants with process-control problems.
The change to the testing program is part of the FSIS' bid to reduce Salmonella in raw meat and poultry products. FSIS figures from previous quarters had indicated recent spike in Salmonella cases at processing plants.
"Our goal is to work proactively to reduce the presence of salmonella on raw products before plants develop a pattern of poor performance," USDA under secretary for food safety Richard Raymond stated in February. "FSIS will more quickly report testing results and target establishments needing improvement, providing timely information to both consumers and industry."
FSIS will also begin quarterly posting on its Web site of the nationwide aggregate results of all sample results to give consumers more complete information about salmonella trends.
Handling Pet Treats Can Cause Human Ills
Pets always welcome treats, but their owners may be putting themselves at risk of developing salmonella infection by handling beef or seafood snacks contaminated with the bacteria - so warned the authors of a report issued by the CDC.
The CDC study outlined nine cases of pet owners becoming sick with a specific type of infection, called Salmonella Thompson, in 2004 and 2005, after handling pet treats from two different manufacturers, one in the state of Washington and the other in British Columbia, Canada.
"This is the third outbreak in North America, the first in the United States, but we know these animal-derived pet treats are frequently contaminated with salmonella," said report co-author Fred Angulo, an epidemiologist at the CDC's Division of Foodborne, Bacterial and Mycotic Diseases, part of the National Center for Zoonotic, Vector-Borne, and Enteric Diseases.
"There probably have been more cases," Angulo said. "There's certainly salmonella being brought into people's homes on pet treats. People are probably getting sick but not attributing it to contact with pet treats," he added.
All the patients included in the CDC report developed diarrhea, and one also experienced vomiting. That patient, an 81-year-old woman, required hospitalization, according to the report.
In each case, the illness was traced back to pet treats contaminated with Salmonella.
To prevent getting an infection from contaminated pet treats, the CDC recommends that people wash their hands thoroughly with soap and water after handling animal-derived pet treats. They also advise that children under the age of five, older adults and people with immune system problems stay away from animal-derived pet treats because of the possibility of severe infection or serious complications from salmonellosis.
The agency is also calling on pet store owners, health-care providers, veterinarians, and pet treat manufacturers to provide information to pet owners about the potential health risks of animal-derived pet treats and salmonellosis prevention.
In addition, they are urging pet treat manufacturers to use heat-treatment or irradiation that would destroy Salmonella and other bacteria during processing.
Many School Bathrooms Lack Hot Water
Marshall High School near Tysons Corner is one of 32 aging Fairfax County schools that lack warm or hot water in all or most of the student bathrooms, according to Fairfax County Public School records.
At least three Fairfax County schools -- Edison High in Alexandria and Woodson High in Fairfax and Sandburg Middle in Mount Vernon -- also lack hot water in their locker rooms, according to school records.
Approximately 27,000 students are taught in the schools, comprising nearly 17 percent of the school system's total 163,500 student population. The school buildings, typically built in the 1960s or earlier, are located across Fairfax County in communities like Oakton, Great Falls, Falls Church, Annandale, Mount Vernon, Reston and Vienna.
Twenty-three schools have no warm or hot water in the student bathrooms. An additional nine school buildings lack hot water in many of their bathrooms. At Freedom Hill Elementary School in Vienna, for example, the faucets run only cold water in the downstairs boys and upstairs girls bathrooms.
Without warm or hot water in bathrooms, health officials contend, students of all ages are less likely to wash their hands properly -- particularly during the colder months.
Contrary to popular belief, hot water does not kill germs -- unless the water is boiling. However, hand-washers are more likely to scrub their hands with soap for the recommended 20 seconds if the water is warm, said Kimberly Cordero, spokeswoman for the Fairfax County Health Department.
Cadbury defends product's safety after recalling candy over salmonella fears
Britain's food standards regulator is investigating why the company did not tell authorities earlier about a contamination incident at one of its factories in January.
British confectioner Cadbury Schweppes defended the safety of its products despite the recall of 1 million chocolate bars after finding traces of salmonella contamination.
Cadbury said a batch of chocolate was contaminated with waste water from a leaking pipe at its factory in Marlbrook, western England, in January. The company said it had rectified the problem and was withdrawing the products "purely as a precautionary measure."
The Health Protection Agency said it was too early to say whether there was a link between the chocolate and an outbreak of 45 cases of the rare Montevideo strain of salmonella over the last four months.
Hugh Pennington, a bacteriologist at Aberdeen University in Scotland, said even tiny amounts of salmonella in chocolate could cause illness.
"The fat in chocolate actually preserves the salmonella from the normal intestinal defences, so you don't have to eat very many salmonellas to get infected," Pennington told the BBC. "It's about a thousand times less than if you're eating it from traditional sources like meats."
Virus closes Southern Illinois marina
Health officials say a norovirus likely was responsible for sickening more than 20 people who visited the Carlyle Sailing Association marina two weeks ago.
Noroviruses are a group of viruses that cause gastro-enteritis, which often is erroneously called stomach flu and may include cramps, vomiting and diarrhea.
Contaminated food or water, tainted objects or human contact spreads the viruses.
Mike McMillan of the Clinton County Health Department says tests didn't reveal any food-related cause for the ailment. And he says his department hasn't found any common thread among those who became sick, except that they had all been to the marina.
The marina was closed from June 15th until last Thursday because of the outbreak.
Tests find Scouts had stomach flu at camp
Test results revealed that Norovirus caused the gastrointestinal problems felt by more than 30 people at Camp Twin Echo, a facility operated by the Greater Pittsburgh Council of Boy Scouts of America.
Bob DeWitt, spokesman for the council, said 28 Boy Scouts and four adults became ill.
About 170 people attended the leadership training program at the camp, which ended Saturday. All of the affected people quickly recovered. Only one went home early.
Richard McGarvey, spokesman for the health department, said it's likely that someone arrived at the camp already sick.
SLIGHT DROP IN SALMONELLA FINDS: FSIS
The testing data of selected raw meat and poultry products for Salmonella from January to March 2006 have been released by the Food Safety and Inspection Service.
The results show a slight decrease in all categories, except for ground beef analyzed for Salmonella in the PR/HACCP verification-testing program, according to an American Meat Institute news release.
FSIS warns that an increase of testing frequency in establishments with process-control problems may demonstrate an increase in Salmonella-positive results.
Absent from this release are data for turkey carcasses. Sampling was initiated in June 2006 and initial data will begin appearing in the next quarterly report.
USDA CELEBRATES 100 YEARS OF FOOD SAFETY
The U.S. Department of Agriculture's Food Safety and Inspection Service today celebrated 100 years of protecting consumers by commemorating the Centennial Anniversary of the signing of the Federal Meat Inspection Act.
"Today, we commemorate the centennial of President Theodore Roosevelt's signing of the historic legislation that significantly improved the safety of our nation's food supply," said Agriculture Deputy Secretary Chuck Conner. "As we stand on the threshold of the second century of ensuring the safety of America's meat, poultry and egg products, we take pride in our achievements in public health protection and look forward to strengthening our commitment to safeguarding future generations."
On June 30, 1906, President Theodore Roosevelt signed the FMIA into law, requiring that meat products be inspected and that federally inspected slaughterhouses and processing plants operate under sanitary conditions.
Conner and Under Secretary for Food Safety Dr. Richard Raymond participated in a ceremony held on the patio of USDA's Jamie Whitten Federal Building, which also featured remarks by FSIS Administrator Dr. Barbara Masters and Anthony Arthur, author of a recently released biography of Upton Sinclair, whose book The Jungle is credited with spurring passage of the FMIA.
Today, more than 7,600 FSIS inspection program personnel are assigned to about 6,000 federally inspected meat, poultry and egg products facilities in the United States to ensure products are safe, wholesome and accurately labeled. FSIS also inspects each shipment of imported meat and poultry from qualified countries to ensure U.S. food safety requirements are met.
Some Healthy Foods May Hurt or Kill Children Warns Expert
These days, eating healthy foods is a top priority for most families. "But there are some hidden dangers in some of the healthiest foods," warns Debra Holtzman, JD, MA, an internationally recognized safety and health expert and the author of the new book, "The Safe Baby: A Do-it-yourself Guide to Home Safety". Debra Holtzman is an internationally recognized safety and health expert and award winning parenting author. Debra has been recently featured on NBC's Today Show, Dateline NBC, CNBC and MSNBC.
Holtzman's simple tips for safer eating include:
1. Lettuce: Because it is grown so close to the ground, it can come into contact with manure or irrigation runoff. Holtzman recommends that when you buy lettuce that you first discard the outer leaves. Then separate the inner leaves and thoroughly wash. Holtzman warns that all raw fruits and vegetables can harbor disease-causing bacteria, She recommends before eating any raw produce, that it be thoroughly washed under running cold water. If appropriate, use a small scrub brush. This is true even for organic fruits and vegetables.
2. Water: Contaminated water can be a major source of trouble, especially for those drinking from private wells or streams. The EPA recommends that private water supplies be tested at least once a year for: nitrates, total dissolved solids and coliform bacteria, the presence of which may indicate other contamination. You may need to test more frequently and for more potential contaminants if a problem is suspected. People who are on a public water utility receive a consumer confidence report once a year that analyzes the water.
3. Raw sprouts: Alfalfa sprouts, clover sprouts and radish sprouts have all been associated with salmonella and E. coli. Cook sprouts thoroughly to kill off the bacteria.
4. Unpasteurized juices, milks or cheeses: Make sure you always purchase the pasteurized versions of your favorite products. Pasteurization kills bacteria. When you go to a juice bar, make sure the juices being served are pasteurized. Unpasteurized products have been linked to salmonella, E. coli and listeria -- all can lead to death.
5. Moldy Peanuts: Aflatoxins are by-products of common, naturally occurring mold growth on certain agricultural products such as peanuts, wheat, cereals and corn. Alfatoxins have been found to cause liver cancer in animal species. Check carefully for any sign of discoloration or mold.
6. Raw or undercooked shellfish: Shellfish, such as clams, and oysters must be cooked thoroughly. Any animal protein consumed raw or undercooked has an increased potential for causing illness.
7. Swordfish, Shark, King Mackerel and Tilefish: The FDA advises children, women who are planning to become pregnant and pregnant or nursing women not to eat these fish. Swordfish, shark, king mackerel and tilefish have much higher levels of methyl mercury than other commonly consumed fish. Mercury is most harmful to the developing brains of unborn children and young children, affecting cognitive, motor and sensory functions.
8. Caesar salad: Many restaurants or home made recipes call for raw eggs in Caesar salad. Always ask if the salad is served with raw eggs in the dressing.
9. Honey: Never give honey to a baby under the age of one. Honey may contain bacterial spores that can cause infant botulism, a rare but serious disease that affects the nervous system of young babies.
10. Wild mushrooms: A few common species of mushrooms are capable of causing poisoning or even death. Only an expert with specialized training can distinguish the edible kinds from the others. Only eat mushrooms you've purchased in the grocery store or the ones you've raised at home from cultures bought from reputable sources.
Cadbury waited four months to act over salmonella
Cadbury failed to inform food watchdogs about salmonella contamination at one of its factories, despite nine cases of the bacterium being identified over a four-month period.
The confectionery giant admitted to the potential health hazard last Monday, but only, it can be revealed, after pressure from the Food Standards Agency - and then waited until Friday to announce that it was withdrawing a million bars of chocolate.
The company was accused last night of a cover-up and MPs demanded "a full and public explanation" of why it had waited so long to admit to the contamination.
The Food Standards Agency is continuing its investigations and will hold talks with Cadbury this week.
Cranberries May Provide Protection Against Food Poisoning
Every year, an estimated 76 million cases of foodborne illness and 5,000 associated deaths occur in the United States.
Traditionally, chemical additives have been used to preserve food, but more and more consumers are seeking natural alternatives. New research finds cranberries may offer a unique line of defense against food poisoning with their unique ability to reduce the growth of Salmonella and E. coli and other types of bacteria found in food. These findings suggest that cranberries may be a natural and delicious way to make that summer barbeque a safer one.
This latest study supports an earlier review published in the journal Biofactors that reported compounds in cranberries inhibit the growth of bacteria associated with food-borne illnesses. Cranberries are widely known for their unique "anti-adhesion" activity that protects the body from certain harmful bacteria that cause urinary tract infections, stomach ulcers and gum disease. This anti-adhesion activity is primarily due to a natural compound in the fruit called proanthocyanidins.
Since cranberry PACs also function as antioxidants, they provide a dual anti-adhesion and antioxidant health benefit. With more PACs and antioxidants per gram than most fruit, cranberries ward off certain bacteria and bolster the body's defenses against free radical damage that can contribute to many chronic diseases including heart disease.
Furthermore, research published in the Journal of Food Protection previously found that cranberry juice reduced E. coli, Salmonella and other bacteria in unpasteurized apple cider. Apple cider is particularly susceptible to E. coli and Salmonella contamination and cranberries provide a more natural way to reduce bacteria during the production process. Incorporating cranberry into food preparation, one day, may be a natural way to minimize food contamination.
Oops: Turns out turtles still illegal to sell
Contrary to advertisements on the Internet, claims of now being safe and salmonella-free, and hundreds being sold by an area pet store that believed sales were legal, in fact the ban on the sale of baby red-eared slider turtles is still very much in place.
The FDA banned the sale in the United States of any turtle with a carapace length of less than four inches in 1975 because of the public health impact of turtle-associated salmonellosis.
That ban is absolutely still in place, said Dr. Joseph Paige, veterinarian and director of compliance at the FDA's Center for Veterinary Medicine. He said there are many misconceptions being circulated throughout the country via the internet and other sources, but the simple fact is the sales are still against the law and those violating the law are subject to fines of up to $1,000 and up to a year in prison per offense.
Paige said the Illinois district office of the FDA will be investigating the sales of baby turtles in Southern Illinois as well as the sources of those turtles in Texas and anywhere else. He said Internet sales, where the local pet store reportedly received the "salmonella-free" turtles are illegal as well. He could not comment on what specific penalties may be meted out in connection with the sale of hundreds of turtles in Southern Illinois.
Salmonella: What you need to know
24.jun.06
Food Consumer
Salmonella is the most frequently reported cause of foodborne illness. In 1996, the Centers for Disease Control and Prevention (CDC) documented 39,027 cases. Much is being learned about Salmonella and the risks associated with it through FoodNet, the Foodborne Diseases Active Surveillance Network. Begun in 1995, FoodNet is a collaborative project of the U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS), CDC, the Food and Drug Administration (FDA), and seven participating states. FoodNet tracks cases of foodborne illness to better gauge the prevalence of food-related illness in this country and to monitor the effectiveness of food safety programs in reducing foodborne illness.
It is important to remember that many food products may contain bacteria. A comprehensive farm-to-table approach to food safety is necessary. Farmers, industry, food inspectors, retailers, food service workers, and consumers are each critical links in the food safety chain. This Backgrounder answers common questions about Salmonella, describes how USDA is addressing the problems of Salmonella contamination, and offers guidelines for safe food handling to prevent bacteria, such as Salmonella, from causing illness.
Continue Reading...Cadbury put Easter eggs on sale despite risk of salmonella
Cadbury bosses are under fire for allowing Easter eggs go on sale to children - despite knowing of a possible salmonella risk.
Dr Lyndon Simkin, a brand marketing expert at Warwick University, labelled the sales decision "strange". He warned the Birmingham firm would have to change its policies for handling future scares.
The Bournville-based confectioner announced on Friday that it was taking a million chocolate bars off shop shelves, as they had potentially been exposed to salmonella in January. But the company only informed the Food Standards Agency about the scare on Wednesday - months after the Easter egg sales peak.
The FSA said there had been a sharp rise in the number of salmonella cases this year, although it is too early to say if they are linked to Cadbury products.
Cadbury bosses 'knew of salmonella contamination in January'
Simon Baldry, managing director of Cadbury, said there was "no need" to take products off the market when a rare strain of salmonella was found in January. He denied that the rare strain found in the chocolate had anything to do with the fact that the number of cases of people contracting the strain had quadrupled.
Cadbury yesterday announced it was removing more than a million chocolate bars from shop shelves after contamination was detected from a leaking pipe at one of the company's main factories in Marlbrook, Herefordshire.
Seven of the company's most popular brands were affected and the public was warned not to eat any products they may have already bought.
More than 250 million Dairy Milk bars are manufactured every year, and researchers have calculated that annual consumption in the UK is the equivalent to 8kg of the famous Cadbury chocolate for each person.
Since the incident, testing has been stepped up and in a further 17,000 samples, not a single trace of salmonella has been found.
Businesses and Parents Need to Increase Awareness of 4 Inch Turtle Ban
Presumably, conventional wisdom would portray small turtles as a cute, safe, educational pet for the home or classroom. Awareness is lacking however, of the potential threat of Salmonella infection associated with turtles less than 4 inches in length. For more than 30 years, commercial distribution of such animals has been banned by the FDA. It has been estimated that the FDA ban prevents some 100,000 cases of salmonellosis among children each year.
Recent events reiterate the need to increase awareness of the risk associated with small turtles. According to the Boston Herald, a turtle in an area classroom is suspected as the source of a Salmonella outbreak. There are 11 confirmed and as many as 50 possible ill students.
Seattle lawfirm Marler Clark is currently investigating the causes of two severe Salmonella illnesses in small children last summer that appear linked to illegally sold turtles. Both young children were hospitalized for several days. Each of the children's families purchased turtles measuring less than four inches at different locations of the same chain of beach souvenir stores in the Gulf Coast region of the United States. The FDA investigated one of the two illnesses, but the results of the investigation have not yet been made public.
Until knowledge of the FDA ban and the potential risk of Salmonella associated with turtles becomes more widespread, many children across the U.S. will remain at risk of falling ill.
Albertsons calls for carrot caution
Customers who have recently purchased Albertsons one-pound bags of peeled baby carrots or Grimmway Classic Cut and Peeled baby one-pound carrots with a "Best If Used By" date of June 17, 2006 should throw them out or bring them back to the store for a refund or exchange, reports the Central Valley Business Times.
Albertsons says its supplier, Kern County-based Grimmway Farms, has issued a precautionary warning after a single bag of baby peeled carrots in Canada tested positive for Salmonella.
There have been no subsequent positive tests or any illness or consumer complaints associated with these products, says Albertsons.
Facts, not fear, about infectious diseases
Media coverage of infectious diseases like Avian Flu and Severe Acute Respiratory Syndrome (SARS) is more pervasive today than ever before. Continuous reports about the growing number of disease cases around the world and endless predictions about the looming threat of a pandemic have raised global concerns about public health to near panic levels, causing widespread social and economic disruption.
The difference between antiquated diseases like the Black Plague and contemporary ones like SARS, says Ronald G. Nahass, M.D., is the environments in which they occur. Today, factors like rapid and widespread global travel, improved diagnostic capabilities and instantaneous communication influence not only the extent to which an infectious disease thrives, but also the way in which we perceive its threat.
Modern technology has allowed scientists to identify previously unknown (or unnamed) diseases that have actually been around for years, giving a false impression that more viruses are emerging today than ever before. Lyme disease, the most common insect-borne infection in the United States, for example, was first identified in 1975. However, cases of the disease have been recorded in medical journals since the 1950s. Since 1975, researchers have found its vector in mice archived at the Smithsonian for more than a century.
For those living in the United States, infection from everyday hazards poses a greater threat than the infectious diseases appearing so frequently on the evening news. In general, we are more likely to get sick from contaminated surfaces than to contract an infection from a disease-causing vector. According to the CDC, more than 44,000 cases of Salmonellosis are reported each year in the United States, though actual numbers are considered much higher.
Most alarming, however, are the silent epidemics largely excluded from media coverage and public discourse. An estimated 4.1 million Americans are living with Hepatitis C, the most commonly transmitted disease in the United States, yet only 20 percent are aware they are infected. And though hepatitis is curable, little has been done to educate the public about the virus, its symptoms and treatments.
Another infectious disease, tuberculosis, spreads through the air much like the common cold, and is easily contracted through inhalation of a small number of TB germs. With the recent resurgence of the disease, each second, someone new contracts tuberculosis. This results in 1.7 million deaths per year; estimates put world infection rates at 33 percent of the world's population.
Despite the inherent risk of infectious diseases, there are few simple steps that can help protect against most infections:
- Immunization. Many of today's most prevalent diseases can be easily avoided with vaccines, which are a safe and effective defense against infection.
- Proper hygiene. Cleanliness goes a long way in preventing the spread of communicable diseases. Wash hands frequently, especially after using the restroom or when preparing foods like raw meat. In addition, be sure to regularly disinfect high traffic areas in the home like the kitchen and bathroom.
- Common sense. Avoid behaviors that increase the risk of contracting a disease, like sharing a soda with someone who's sick or having sexual intercourse without a condom.
- Awareness. Check the local health department's Web site regularly for any alerts or advisories, keep up to date about the most dangerous diseases in that area, and know the warning signs of those diseases.
Oregon Department Of Agriculture Offers Tips On Summer Food Safety
A little common sense and attention to detail can lead to a lot of summer enjoyment, free from worry that bad food will mar the experience of barbecues, camping, and picnics.
"During the summer months, it's not unusual for the cook to be a person not normally involved in the preparation of food," says Ron McKay, administrator of the Oregon Department of Agriculture's Food Safety Division. "It might be a spouse who decides to volunteer to barbecue. We're concerned with food safety, especially during these months when some of the less routine activities are taking place."
"Ground beef, of course, should be cooked until it is done all the way through," says McKay. "USDA recommends using a thermometer, but that isn’t always practical on picnics or some barbecue situations. You should simply make sure that the meat is cooked until there is no pink in the middle.”
“You can't always rely on the length of time meat is cooked because of the uneven heat emitted by the barbecue," says McKay. "It's a good idea to cut into the meat, check down against the bone for any red or pink meat. Make sure the juices are clear."
Any time the cook is handling a raw meat product and then handling a ready-to-eat product, such as carrots and celery, it could be a recipe for illness.
"Cross-contamination is an issue of real concern with barbecues"" says McKay. "The platter used to transfer the raw meat and the utensils used on the raw meat should be exchanged with a fresh or clean set when the barbecuing is completed. Take an extra set of tongs or a new plate to put the cooked product on."
Cutting boards used in food preparation are also a potential source of problems. Using the same board to cut up a chicken and then to chop salad ingredients is not a good idea. A good cleaning and sanitizing of the cutting board after chopping up the raw meat products will minimize the risk.
Don't let food-borne illness spoil your fun
Grills just want to have fun this time of year, but you have to be careful when you cook with them, says Fadi Aramouni, a Kansas State University Research and Extension food scientist. "Common food safety mistakes, especially underestimating cooking times or overlooking the need to check cooked temperatures, increase the risk of food-borne illness," he says in a monthly bulletin from Kansas State University Research and Extension.
Researchers at Kansas State University have found that ground beef browns at different rates, so that browning is no longer an accurate indicator of doneness.
“With meats and poultry, the only sure way to test safety and doneness is by using a meat thermometer,” Aramouni says. “Primary food-borne pathogens, including salmonella, campylobacter and E. coli, are heat-sensitive. That means that cooking foods to recommended temperatures will kill any pathogens that may be present.”
Foodborne illness a serious risk for moms, unborn babies
Picnics can be the best part of the summertime, but can have hidden dangers for moms-to-be. There may be unseen dangers lurking in the potato salad and hot dogs that could make you and your unborn baby very sick.
Pregnant women have a weakened immune system, which makes it harder for their bodies to fight infection, leaving them at greater risk for developing a foodborne illness. The risks to mom and baby can be serious.
Certain foodborne illnesses that pose a particular threat to moms-to-be and their unborn babies include:
- Listeria, which comes from refrigerated ready-to-eat foods such as deli meat and unpasteurized milk and cheese.
- Toxoplasma, which comes from undercooked meat, unwashed fruits and veggies, and cat feces (get someone else to change the litter box while you're pregnant).
- E. coli and salmonella, which can also be found in undercooked meats.
Eggs not to blame for salmonella outbreak
The Australian Health Department says it has found no evidence of contamination at the factory of an egg supplier it has been investigating as the possible source of the recent salmonella outbreak, according to ABC News.
Seventeen people have been infected with the bacteria and six of those cases have been linked to ravioli products made by Adelaide company Buona Pasta. It had been thought the source of the contamination may have been eggs used in the pasta recipe.
Director of public health Dr Kevin Buckett says authorities will now have to consider other possibilities.
Heed Safe Cooking and Food Handling Advice For The Summer Grilling Season
Backyard chefs may think they know best when it comes to grilling that perfect burger, steak or barbeque chicken, but unless they follow key food safety practices their friends and family may wish to think twice before taking a seat at the picnic table.
"The risk of foodborne illness increases during the summer months because disease-causing bacteria grow faster on raw meat and poultry products in warmer weather," said USDA Under Secretary for Food Safety Dr. Richard Raymond. "Bacteria also need moisture to flourish and summer weather, often hot and humid, provides the perfect conditions."
USDA's four key recommendations can help keep friends and family safe from foodborne illness:
- Clean - Wash hands and surfaces often.
- Separate - Don't cross-contaminate. Keep raw meat and poultry apart from cooked foods.
- Cook - Use a food thermometer to be sure meat and poultry are safely cooked.
- Chill - Refrigerate or freeze promptly.
Salmonella symptoms and causes
The Massachusetts Department of Public Health has issued a reminder to the public about the dangers of salmonella poisoning:
Symptoms:
- stomach cramps
- diarrhea
- fever
- nausea
- sometimes vomiting
Symptoms can take up to three days to appear, but most often begin 12 to 36 hours after the germs are swallowed, and generally last for several days.
How is it spread?
- The germs must be swallowed to cause disease. This may happen when someone eats food that has been contaminated with germs by not being properly handled, prepared or cooked; or when people do not wash their hands thoroughly with soap after using the toilet, changing diapers or handling reptiles.
Food alerts report on aflatoxins in nuts, cheese from the UK
A total of about 47 food safety problems were reported across the EU last week, including a cluster of alerts about aflatoxins in nuts and unauthorised cheese from the UK.
Last year 538 notifications concerned aflatoxins in pistachios, of which 487 concerned those primarily originating from Iran. As a result the European Commission cracked down on imports from Iran and put in place new measures. All consignments from the country are analyzed twice, the first time prior to export by Iran's regulators and the second time prior to import by the EU member state.
Other alerts concerned cheese; corn flacks; and flower. Latvia reported finding insects in corn flakes imported from Estonia. The UK found undeclared gluten and milk ingredients in pate from Belgium.
The UK reported finding curd cheese made domestically x that had been produced using unauthorised processing methods and which had not properly been screened by the processor for antibiotics. The country's regulators also found unauthorised nitrofuran in raw shrimps imported from Bangladesh and from India. They reported finding benzopyrene in smoked fish and prawns from Ghana.
Denmark reported finding Salmonella typhiurium DT 104 in fresh pork tenderloin produced locally. The country also found ochratoxin A, a mould, in domestic wholegrain rye flour. Regulators there found Salmonella spp. in a minced turkey meat product imported from Germany.
The Slovak Republic found there had been bad temperature control measures taken in refrigerated fresh Nile perch fillets from Tanzania.
Last year Eurosurvelliance, the EU's cross-border warning network, recorded 691 alerts about bad foods, a 52 per cent jump in the number of alerts over the previous year. The EU's rapid alert notification list serves as an early warning system for regulators from member states and for those along the supply chain who use the foods as ingredients or put them up for sale.
European poultry farms are contaminated with salmonella, says study
A study by the European Food Safety Authority has found that more than 50 per cent of poultry farms in some European Union countries are contaminated with salmonella bacteria.
The findings of the study, which were leaked out, indicated that 62 per cent of the farms in Czech Republic were contaminated with a most dangerous strain of the deadly bacteria, 55 per cent in Poland and 51 per cent in Spain. The U.K. had the least count, just 12 per cent.
The report led to calls by industry and healthcare organizations to ban import of eggs from such countries. Andrew Wadge, head of Britain's Food Safety and Food Standards Authority, said Britain could impose a ban on Spanish egg imports if that country failed to introduce compulsory vaccinations for its flocks.
Eggs may be linked to salmonella outbreak in pasta
The South Australian Health Department says it will not make public the name of the egg company with a possible link to a salmonella food poisoning outbreak.
The source of six cases of Salmonella food poisoning was first traced back to the Buono Pasta Company at Klemzig. Batches with best before dates of September 20 and 27 have been recalled as a precaution.
The Health Department says the pasta company does not appear to be at fault because the people who became sick reportedly ate the pasta raw. However, the department says a further 11 people who have not eaten the pasta have become sick with the same strain of salmonella.
Department Director Kevin Buckett says eggs used as an ingredient could be the source of the contamination.
"But in this case the eggs are still just a working hypothesis," he said.
Minneapolis restaurant reopens after clean inspection
The Associated Press reports that a popular Minneapolis restaurant has reopened after passing an inspection following a food poisoning outbreak.
Cafe Barbette in the Uptown area was back in business yesterday after voluntarily closing on Sunday. Owner Kim Bartmann says the restaurant cleaned and upgraded equipment, and passed a fresh inspection.
Meanwhile, the number of people who got sick in last week's outbreak has climbed to 40, according to the Hennepin County Health Department.
All of those affected apparently had eaten chilled carrot soup at the restaurant on June fifth or sixth. Health officials traced the outbreak to salmonella.
Eggs, mayonnaise can cause salmonella bacteria
Paul Caron of Lakeshore, Ontario, writes regarding The Windsor Star June 7 editorial criticizing the actions of the Windsor Essex County Health Inspectors at an Art in the Park event.
In the article, it was stated that Minister of Health George Smitherman described the pouring of bleach on egg salad sandwiches by health inspectors at Art in the Park that weekend as "asinine" and has vowed to change provincial regulations to ensure it doesn't happen again.
In the same article, Windsor West MPP Sandra Pupatello, who sits next to Smitherman in the legislature, said he was aware of the incident early Tuesday. "He's really not impressed, and neither am I," said Pupatello.
Caron says the main point of discussion regarding this incident wasn't the actions of the inspectors, but the reasons they enforced the law. Improperly handled or undercooked eggs are a main cause of salmonella bacteria. The shell of the egg has tiny pores, which bacteria can enter from the laying hen and surrounding environment. The addition of mayonnaise to make egg salad, which contains egg yolks, increases the risk.
There have been many reported incidents and non-reported incidents of food borne diseases resulting from food served at charity and social events. If the health inspectors had ignored their responsibilities and there was an outbreak of salmonella resulting in illness or death, Caron wonders what the response from Mr. Smitherman or Ms. Pupatello would be.
Health risk from bad food hygiene
Britons are putting themselves and their families at risk of food poisoning because of bad habits in the kitchen, BBC News reports.
Nearly half of the 1,000 adults questioned did not know to cook burgers and sausages until no pink remained.
The Food and Drink Federation also found that many people fail to replace the kitchen sponge - a breeding ground for germs - on a regular basis.
The survey, carried out for National Food Safety Week, found that 12% of people only change or disinfect their kitchen sponge once a month and 6% change it even less often.
Other survey results:
- A third of people admit to eating food that is past its use-by date.
- Nearly half did not know they needed to keep their fridge at 0C to 5C to store food safely.
- And 16% store raw meat on the top shelf of the fridge and a further 8% would store it anywhere - risking the chance that juices could drip onto ready-to-eat foods below.
- Around one in six admit to not always using separate chopping boards or only rinsing them in between chopping up raw meat and vegetables.
- Four out of 10 respondents said they never removed jewellery before preparing food and of those with pets, 14% said they washed their pets bowls with their own washing-up - risking cross contamination.
Infectious disease costs the NHS 6 billion pounds per year and accounts for 35% of all family doctor consultations.
Meat thermometer's a must for outdoor grilling
Researchers at Kansas State University have found that ground beef browns at different rates, so that browning alone, long considered the primary means of determining ground beef to be cooked, is no longer an accurate indicator of doneness.
"With meats and poultry, the only sure way to test safety and doneness is by using a meat thermometer," says Fadi Aramouni, a Kansas State University Research and Extension food scientist. "Primary food-borne pathogens, including salmonella, campylobacter and E. coli, are heat-sensitive. That means that cooking foods to recommended temperatures will kill any pathogens that may be present."
Summer food safety tips
- Allow plenty of time to prepare the grill and cook foods completely.
- Avoid cross-contamination: Use separate plates, platters, bowls, cutting boards and utensils for raw foods and cooked foods.
- Wait until grilled foods are ready -- or almost ready -- to eat before removing perishable salads and condiments from the refrigerator or cooler.
- Wash fresh fruits and vegetables, including leaf lettuce, which can host salmonella.
- Keep food covered and out of direct sunlight.
- Clear picnic tables within 60 minutes of serving. Cover and chill leftovers or discard them.
- Clean grill after each use.
- Wash hands often, especially before and after handling foods, before and after eating, playing yard games and touching pets. If soap and water are unavailable, an alcohol-based hand sanitizer is a good substitute.
Recommended internal cooking temps
- Use a meat thermometer to determine doneness. Starting with frozen or partly frozen meat or poultry typically increases the time needed for cooking.
- Ground beef: 160 degrees
- Beef, veal and lamb roasts, steaks and chops: Medium: 160 degrees; Well done: 170 degrees
- Fresh pork: Medium: 160 degrees; Well done: 170 degrees
- Poultry: 165 degrees or higher
While parliament scrambles to institute a ban on Salmonella infected products, the country's meat producers warn that an all-out ban could cost jobs
Christina Hvid, president of the Danish Meat Association, says that the country's meat producers fear parliament's efforts to stop imports of infected products might hurt the local industry and that EU countries might respond with trade bans of Danish products in turn.
Hvid said,"We don't want Denmark to stop all imports of infected meat from other EU countries here and now. There is no need to risk major problems for our meat exports which total DKK 30 billion with more than 30,000 employees.”
Rather than an all-out ban, Hvid recommended using existing EU regulations that allow for extra tests if shipments of meat imports were suspected of being infected. Consumers also have the choice of 'buying Danish'. “We've done what was needed to limit Salmonella in Danish-made meat. Consumers should be happy about that and buy Danish meat more often. Especially if they want to avoid Salmonella,” says Hvid.
Raw milk and cheeses: health risks are still black and white
Each year, people become ill from drinking raw milk and eating foods made from raw dairy products, according to the National Center for Infectious Diseases.
Unlike most of the milk, cheese, and dairy products sold in the United States, raw milk and raw dairy products have not been heat treated or pasteurized to kill germs. Although many states outlaw the sale of these items, many people including dairy producers, farm workers and their families, and some ethnic groups continue to drink raw milk and eat foods made from raw dairy products. Several types of raw cheeses such as feta, brie, queso fresco, sheep's and goat's milk cheese have been illegally sold in the United States.
Raw milk and raw dairy products may carry many types of disease-causing germs such as Campylobacter, Escherichia coli, Listeria, Salmonella, Yersinia, and Brucella. When raw milk or raw milk products become contaminated, people who eat the contaminated foods can get sick. A few examples of outbreaks that have been reported since 2000:
- 2001: Outbreak of Campylobacter jejuni infections from drinking "raw" or unpasteurized milk.
- 2003: Outbreak of Listeria monocytogenes infections from eating unpasteurized queso fresco (a Mexican-style soft cheese)
- 2003: Outbreak of Salmonella infections from eating unpasteurized queso fresco.
- 2004: Outbreak of E. coli.O157 infections from eating unpasteurized queso fresco
When shopping for milk or cheese, the NCID warns consumers to play it safe. Carefully read food labels to make sure a product is pasteurized. Purchase only products that are pasteurized or made from pasteurized milk.
In addition, the NCID recommends these people should always avoid raw milk or raw dairy products:
- Pregnant women or women considering pregnancy
- Children under 5 years of age
- The elderly
- Persons infected with HIV
- Persons with cancer
- Anyone who is immunocompromised (such as persons with organ transplants)
Jamaican Tea Sample May Have Salmonella
Georgia Agriculture Commissioner Tommy Irvin warns consumers a popular specialty tea from Jamaica has tested positive for salmonella, sometimes a fatal infection.
Caribbean Dreams Cerasee Tea has been found to be positive for salmonella. The tea is imported from Kingston, Jamaica, and was being sold at Ocho Rios Atlanta, Inc., Tucker, GA. and possibly other places.
Agriculture inspectors have been directed to remove the product from stores and warehouses. Testing was initiated after a consumer complained to the agriculture department concerning the tainted tea. Lab test confirmed the presence of salmonella.
"We will be looking for this product at retail outlets and warehouses, but consumers need to check their shelves at home," said Irvin. "Salmonella poisoning can make you awfully sick and miserable. If you have this tea, you need to return it to your place of purchase for a full refund."
Salmonella detected in imported turkey meat in Denmark
Concerns were raised Monday in Denmark after a newspaper reported over the weekend that fresh turkey meat imported from German company Franziska Stolle contained salmonella bacteria, reports Poltiken.
Two months ago, the Danish Veterinary and Food Administration agency detected salmonella of a type known as DT104 in turkey meat also bought in Netto from the same German firm. Some seven tonnes of meat were recalled.
Several Danish opposition parties have urged Family and Consumer Affairs Minister Lars Barfoed to move to allow Denmark to ban imports of meat with traces of salmonella, a measure taken by Nordic neighbours Sweden and Finland when they joined the European Union.
Nanostructures Of The Infective Apparatus Of Salmonella
Salmonella cause typhoid fever and food poisoning. One of the key structural features of the infection process for this bacterium is the "type III secretion system". This enables it to secrete bacterial proteins into the host cell. The central component of this apparatus has a structure akin to that of a hollow needle, whose length is crucial for the success of the infection process.
Dr. Thomas C. Marlovits, scientific head of the new "Vienna Spot of Excellence", together with Yale University professor Jorge E. Galan and other colleagues from the USA, has now explained how the exact length of the needle is determined during the assembly of this biological nano-machine.
Says Dr. Marlovits: "A fine example of molecular multi-tasking, the TTSS is not only responsible for transporting bacterial proteins into the host cell, but also for its own assembly from some 200 individual structural proteins. The length of the needle structure is controlled by a sophisticated mechanism. The core of this mechanism is the change in the specificity of the TTSS for different proteins. Although the TTSS still has a high specificity for its own structural proteins during the initial phase of the assembly process, this specificity changes later to handle the proteins that are important for the actual infection process. A change in the structure of the TTSS is crucial for this transformation."
ASU researcher using salmonella to develop flu vaccines
An Arizona State University researcher is trying a radical approach to speed up the process of making influenza vaccines: using salmonella.
Currently, the 50-year-old process in use requires injecting a weakened flu virus into millions of fertilized hens' eggs, incubating them, and extracting and purifying the serum.
The whole process can take six months.
But if ASU researcher Roy Curtiss figures out how to make salmonella work, it could mean that people will drink a liquid with a salmonella bacterium that has been neutralized and laced with flu-virus genes.
Salmonella is a common cause of food poisoning, invading the gut and causing diarrhea and other symptoms. That same mechanism is what makes Curtiss confident that salmonella is a perfect delivery system for vaccines. His salmonella is genetically modified so it doesn't cause poisoning.
Salmonella is able to invade lymph nodes in the intestines, which then can trigger immunity in the rest of the body. That's a more direct route to spurring the immune system to make antibodies against an invader, such as a flu virus.
People could drink the vaccine. Curtiss said he thinks an oral vaccine would have wider acceptance than those given with needles because there is less pain and less risk of infection. Needles also are more expensive and require some medical expertise.
While there is no guarantee the process will become the vaccine method of choice for most Americans, including as a replacement for annual flu shots, it points to the multipronged research endeavors being funded to prepare for a flu pandemic that health officials long have feared.
Unpasteurized OJ a possible vehicle for salmonella
The 106th General Meeting of the American Society for Microbiology in Orlando, Florida discussed the fact that, although rare, public health officials should be aware that orange juice and other foods traditionally not associated with foodborne disease outbreaks could still be a source of disease.
"For many years individuals in the public health arena would not think of orange juice as a vehicle for Salmonella. When epidemiologists would collect information on Salmonella outbreaks, high acid beverages like orange juice were not considered to even possibly be involved as carriers," said Dr. Larry Beuchat of Center for Food Safety at the University of Georgia.
Since the mid-1990s a number outbreaks of salmonellosis have been associated with the consumption of unpasteurized orange juice.
“Is it new, or were we just not looking for it 20 years ago? I think it is a little bit of both," said Beuchat.
Beuchat noted that all outbreaks have been associated with unpasteurized orange juice.
Reduce Food Safety Risks With Summer Meals
Warm weather would seem an invitation to move meals outdoors, yet cooking out -- or grilling -- is not without risks, said Fadi Aramouni, Kansas State University Research and Extension food scientist.
Meat scientists and researchers at Kansas State University determined that ground beef browns at different rates, so that browning, long considered an indication that ground beef is cooked, is no longer an accurate indicator of doneness. "With meats and poultry, the only sure way to test safety and doneness is by using a meat thermometer," Aramouni said.
For ground beef, the recommended cooked temperature is 160 degrees. For beef, veal and lamb roasts, steaks and chops, medium is 160 degrees and well done, 170 degrees. For fresh pork, including ground pork, medium is 160 degrees and well done, 170 degrees. All poultry should reach a minimum of 165 degrees.
Starting with a frozen or partially frozen meat or poultry product typically increases the time needed for cooking, said Aramouni, who offered these summertime food safety tips:
- Use a grill according to the manufacturer's instructions.
- Allow plenty of time to prepare the grill and cook foods completely.
- Avoid cross contamination: use separate plates, platters, bowls, cutting boards and utensils for raw foods and cooked foods. In other words, don't carry cooked foods to the table on the same platter used for carrying the raw meats or poultry to the grill.
- Wait until grilled foods are ready -- or almost ready to eat -- before removing perishable salads and condiments from the refrigerator or cooler. If foods are allowed to sit out on a picnic table unnecessarily, the risk of contamination, either from the food itself or microorganisms (staph is an example) that may be in the environment, increases.
- Wash fresh fruits and vegetables, including leaf lettuce, which can host salmonella. Adding an unwashed lettuce leaf or tomato slice to a cooked hamburger may contaminate it.
- Keep food covered and out of direct sunlight.
- Watch holding time and clear the picnic table within 60 minutes or less; cover and chill leftovers or discard them, rather than risk foodborne illness.
- Clean the grill after each use.
- Wash hands frequently, especially before and after handling raw and cooked foods, before and after eating, playing catch or croquet, and petting the dog. If water is unavailable, a bottled hand sanitizer can substitute.
Danger Can Lurk in Morning O.J.
In rare instances, that morning glass of orange juice can be a source of foodborne illness, public health officials noted at a meeting of the American Society for Microbiology in Orlando, Florida.
Orange juice is one of the foods that -- due to its acidity, moisture levels, or a combination of both -- isn't capable of supporting the growth of foodborne pathogens under proper storage conditions and is defined as non-potentially hazardous food.
However, these foods can still contain pathogenic organisms at sufficient levels to cause illness.
"For many years, individuals in the public health arena would not think of orange juice as a vehicle for salmonella. When epidemiologists would collect information on salmonella outbreaks, high-acid beverages like orange juice were not considered to even possibly be involved as carriers," said Dr. Larry Beuchat, of the Center for Food Safety at the University of Georgia, Athens.
Orange juice could still be a source of foodborne disease
Dr. Larry Beuchat of Center for Food Safety at the University of Georgia led a presentation as part of a large symposium organized at a American Society for Microbiology meeting to examine the issue of foodborne diseases from non-potentially hazardous foods.
The sudden appearance of unpasteurized orange juice as a vehicle for Salmonella could be due to a variety of reasons including a greater amount of orange juice consumed and more importation of orange products from countries that might not have sanitary guidelines or regulations as strict as ours. It could also be due to better surveillance by public health officials and more sensitive detection methods.
"For many years individuals in the public health arena would not think of orange juice as a vehicle for Salmonella. When epidemiologists would collect information on Salmonella outbreaks, high acid beverages like orange juice were not considered to even possibly be involved as carriers," says Beuchat.
Beuchat notes that all outbreaks have been associated with unpasteurized orange juice. Anyone concerned should look for pasteurized orange juice. Most major grocery store brands are already pasteurized.
ILLNESS IN CAMDEN
Key dates surrounding the salmonella outbreak at Camden's Old South restaurant, the largest food-borne illness outbreak in state history, were published by The South Carolina State:
- May 20-21: The first cases of salmonella poisoning from diners at Old South buffet restaurant in Camden are reported at the Kershaw County Medical Center.
- May 22: James Arledge, 58, of Lugoff, who had eaten at Old South, dies.
- Late May: State health officials issue a public health advisory for anyone who ate at the buffet May 19-22 after 176 people report being sick. Arledge's death is linked to the outbreak.
- May 27: Number of people reporting illnesses rises to 272, making it the state's largest food-borne illness outbreak.
- Late May and early June: Old South owners voluntarily close during investigation by state health officials.
- June 4: Number of people reporting illnesses tops 300. State health officials narrow the cause of the outbreak to undercooked turkey.
- June 10: Old South reopens
- Mid-June: First lawsuit filed against Old South; others follow.
- Dec. 22: The Arledge family files a wrongful death suit. Also, a class-action suit is filed on behalf of anyone who had to seek medical help for their illness. Old South and the maker of the oven that cooked the turkey, Missouri-based Duke Manufacturing, are named in the suits.
Despite acidity, orange juice could still be a source of foodborne disease
Orange juice and other foods traditionally not associated with foodborne disease outbreaks can still be a source of disease, although rare.
Foods that, because their acidity, moisture level, or a combination of both, are incapable of supporting the growth of foodborne pathogens or toxin production without storage time and temperature controls are defined by the U.S. Food Code as non-potentially hazardous foods. But this designation also includes foods that do not support growth but still may contain pathogenic organisms at sufficient levels to cause disease.
Since the mid-1990s a number outbreaks of salmonellosis have been associated with the consumption of unpasteurized orange juice. The sudden appearance of unpasteurized orange juice as a vehicle for Salmonella could be due to a variety of reasons including a greater amount of orange juice consumed and more importation of orange products from countries that might not have sanitary guidelines or regulations as strict as the US.
"The more we find out about the behavior of microorganisms in non-potentially hazardous foods the more we are beginning to understand that some of these foods are borderline or not consistent with the definition," says Dr. Larry Beuchat of Center for Food Safety at the University of Georgia.
Food safety education focus for DHEC
What makes inspections by the Department of Health and Environmental Control more effective today, officials say, is education about critical-risk factors and correction of violations on the spot, rather than giving restaurants 10 days to make corrections.
"They're doing a fantastic job of education," said Tom Sponseller, president of the Hospitality Association of South Carolina. "It's been very good. The people are learning."
Gary Elliott, supervisor of DHEC's food protection division, said he believes the new education focus will help improve scores and lower the risk of food-borne illness to the public over the long run.
"Letting people know about the risk factors upfront is a key," said Elliott, who has been in food protection with DHEC for 26 years. "That alone should make some difference."
The state requires restaurants be inspected once a year, Elliott said.
Focusing on risk factors with restaurant employees -- such as maintaining proper food temperature and washing hands after handling raw meat -- are important, he said, since the number of restaurants is increasing and the number of inspectors is not.
Elliott said his office has had 74 inspectors since 1997. Meanwhile, the number of facilities serving food has risen to 17,000 from 14,000.
"Any bit of education that you can give on food safety is a benefit," he said. "With more knowledge comes better understanding, and with better understanding you get better results."
DHEC pushing food safety education: Officials say they see improvements in restaurants since salmonella disaster
State health officials say restaurant employees are better educated than they were a year ago, during South Carolina's largest salmonella outbreak in history.
Changes to inspections already were under way, reports The South Carolina State, when more than 300 people became sick and one man died after eating undercooked turkey at Camden's Old South buffet restaurant.
What makes inspections by the Department of Health and Environmental Control more effective today, officials say, is education about critical-risk factors and correction of violations on the spot, rather than giving restaurants 10 days to make corrections.
Last year, the Hospitality Association of South Carolina also introduced a program that allows restaurants to earn a "food safety seal of commitment." The seal signifies all managers working in a restaurant and at least 75 percent of its employees have been certified in food safety.
The first five restaurants -- all in the Upstate -- earned their seals last month.
Oakwood Dairy goes high-tech with disease prevention
From the day a calf is born at Oakwood Dairy to the day it leaves the Aurelius farm, it is tracked.
Each Holstein cow is identifiable with earring-like tags that are cross-referenced to a database with information about its breeding pedigree, every time it has been given vaccinations, every time it has had a calf and every time it has been ill.
Each milk-producing cow has a transponder on one of her front legs that a sensor in the milking parlor tracks to document how much milk the cow gives and how many steps it takes for her to walk through the milking parlor.
That information is linked to Oakwood's computer system. Any cows that have a significant drop in their steps or their milk production are highlighted for a checkup with a herdsman's stethoscope, thermometer or rectum examination. Most of the time, the cows have simply kicked the transponders off.
The dairy also has an extensive vaccination program in place, which is instituted, in part, with the movement of cows between different barns as they get older.
Oakwood's adult cows are vaccinated to prevent diarrhea in still unborn calves, the prevention of a disease that cause miscarriages in cows, toxic mastitis caused by E. coli bacteria, against Salmonella bacteria, against Clostridium bacteria and against bovine viral diarrhea, which affects the cows' reproductive and immune health. Calves are vaccinated against a few more.
U of G Food Scientist Finds Effective Way to Clean Produce
Buying prewashed lettuce can save you time, but it can also make you sick, as close to two dozen U.S. consumers discovered last year. Now University of Guelph food scientists have found a more effective way of cleaning vegetables that can dramatically reduce the risk of contamination.When lettuce is harvested for bagged salads it's kept cool in containers of water and then it's washed again at the processing plant. "If the water is contaminated, which it sometimes is, bacteria will be passed onto the lettuce, and simple washing can't remove them," said Prof. Keith Warriner of the Department of Food Science. At least 19 food-borne illness outbreaks have been linked to leafy greens since 1995, resulting in two deaths and 425 people becoming seriously ill, according to the FDA.
To find a way to eliminate pathogens in vegetables, Warriner, along with researcher Christina Hajdok, decided to apply the same method used to decontaminate food cartons. Like fresh produce, the surface of carton packaging material is full of crevices that can provide protective sites for microbes. Milk, juice and soup cartons are sterilized by being sprayed with hydrogen peroxide at the same time they are illuminated with UV light. The UV light converts the hydrogen peroxide into antimicrobial free radicals that penetrate into the packaging material to inactivate microbes.
To test this method on produce, Warriner artificially contaminated tomatoes, cauliflower, iceberg lettuce, romaine lettuce, Spanish onions and broccoli with Salmonella. After "cleaning" the vegetables using the hydrogen peroxide/UV method, "we managed to achieve 99.999-per-cent inactivation of the Salmonella," he said.
Warriner has determined the optimal levels of hydrogen peroxide and exposure time. Next, he will test his decontamination method on produce contaminated with E. coli O157:H7 and viruses to show the true potential of the system. This new way of cleaning produce will not only make food safer to consume, but it should also extend the shelf life of products because vegetables are often spoiled by microbial action, said Warriner.
Control of Multidrug-Resistant (MDR) Salmonella in Ground Beef: United States
A national multi-disciplinary meeting reviewed the epidemiology of MDR Salmonella infection and contamination in humans, animals, and retail meat. Key agencies that contribute to a safe ground beef supply were represented at the meeting and contributed to the discussion of possible control strategies from the farm to the table.
Several of the control strategies suggested are unpopular to some, including restricting the use of antimicrobial agents in food animals, designation of multidrug-resistant Salmonella as an adulterant in ground beef, and improving the mechanisms for product trace-back investigations. Nevertheless, enhanced farm-based animal infection control, judicious veterinary and human antibiotic use, regulatory controls, and consumer practices will lead to important industry, veterinary, and public health outcomes.
Poisoned produce
Contamination often happens where the fruits and vegetables are grown. Run off water, nearby grazing animals and birds flying above all can contribute to the problem that happens more often than you might think.
A recent study shows that you're more likely to get sick from produce than poultry, beef and even eggs. So what can you do to cut your risk, asks WHDH-TV’s Byron Barnett.
The FDA says:
- Wash all fruits and vegetables, even if you only eat what's on the inside.
- Try using a soft brush on produce with hard surfaces and always wash your hands before handling any food.
- Also, avoid cross contamination by not keep any raw meat near produce when you're shopping.
Germs in play land: Are microscopic dangers lurking in restaurant kid zones?
Parents and children often find sanitation problems often in play areas in restaurants. Some issues are easy to see - a sniffling child or a dirty diaper. However, the unseen problems may be even more dangerous.In areas where food is side-by-side with playground equipment the temptation is not to wash. Nelson Laboratories took test tube samples from several area restaurant play areas, plated out the bacteria on the swabs, and a few days later came back with the results.
Microbiologist Jason Smith says he was pleasantly surprised. "I was expecting a lot worse," Smith said. All of the tests came up negative for the really bad bacteria they were testing for, but Smith says there were other organisms present.
"It's not filthy but then again, it is not exactly clean either," Dr. Biggs says.
Bacteria is not the only problem in play areas, viruses are also present. Viruses are difficult to test for, and most are airborne. Dr. Biggs says the best way to stay healthy and still let your children enjoy themselves is to wash their hands for fifteen to thirty seconds with soap and water before they put food in their mouths.
Scientists study nature's toolbox to identify and destroy Salmonella
Scientists have found some good viruses - tiny needle-like structures that can actually make bacteria, such as Salmonella, explode. Finding these good viruses, called bacteriophages, is important for agriculture. There are many, many implications and applications as scientists find new ways to understand and use phages.USDA's Agricultural Research Service and university scientists have collected and identified some beneficial viruses that could help control Salmonella bacteria in swine waste lagoons.
The team is ready to test specific phages in controlled laboratory experiments. They want to find out if phages can control Salmonella when the bacteria are mixed in a "cocktail" of various phages.
They will begin testing in clear and clean laboratory solutions. Next, they will test the phages in "worst case water" suspensions, and eventually even more complex filtered effluents. The final tests will test the phages in effluents loaded with particulates and other microbes.
Fear the phone, not the doorknob, US germ expert says
Worried about colds, flu and other germs? Go ahead and touch those doorknobs and elevator buttons, but watch out for the telephone, fresh laundry and sinks, a top expert advises.And while you should always wash your hands before making a meal, many people do not realize that they should do so afterwards also, says Charles Gerba, a microbiologist and clean water expert at the University of Arizona.
When people are cautious, they are usually cautious about the wrong things. Germs do not stick where people believe they will. "Doorknobs are usually on the low side," said Gerba, who has conducted dozens of surveys of bacteria and viruses in workplaces and homes. "I guess they are not moist. Never fear a doorknob."
"Keyboards are a lunch counter for germs," Gerba said. "We turn them over in a lot of studies and we are amazed at what comes out of a keyboard." In fact, the average desk harbors 400 times more bacteria than the average toilet seat, says Gerba, whose latest survey focuses on the germiest professions.
Bathroom sinks, are another place. "Sinks are usually high (in bacterial counts) to begin with," Gerba said. "They have got everything a bacteria likes. It's wet, it's moist. In a home we usually find more E. coli in a sink than a toilet." Men's rooms, too. "Usually the dirtiest handles in public restrooms are urinal flush handles," he said.
Vets, doctors warn of salmonella rise
Vets are warning southern farmers about a resurgence of the killer disease Salmonella Brandenburg in sheep flocks in Southland and Otago. The disease, which strikes in winter, can take a high toll of ewes and the lambs they may be carrying.It can also spread to people who come into contact with infected stock.
Winton vet Kim Rutherford says more than a quarter of the farmers surveyed by her practice reported Salmonella Brandenburg in their flocks last lambing season, a big increase compared with previous years. Rutherford says that in some flocks up to half the sheep that caught the disease have died.
Meanwhil,e Dunedin District Medical Officer of Health Dr John Holmes has raised concerns about the growing percentage of children catching the disease. He says the number of human cases reported has halved in the past eight years but children made up almost half of the 58 cases reported last year.
Chew on this: Food news you can use
Edie Sutton, educator at Purdue University Cooperative Extension in St. Joseph County, says grade AA or A eggs should be fresh and properly refrigerated, have a sound shell and be clean to help prevent salmonella.Some Tribune readers with recipes that include eggs say they use gelatin or whipping cream in place of egg whites. Sutton recommends this alternative to a single raw egg white for cooking: combine 1/4-teaspoon xanthan gum with 1/4-cup water and let stand until it thickens. The American Egg Board suggests using "pasteurized dried or refrigerated liquid egg. Use about 2 tablespoons water and 2 teaspoons dried egg white, or 2 to 3 tablespoons liquid egg white, for each large egg white.
Tech researcher's mixture reduces E. coli, salmonella
Consumers soon should be able to buy beef and poultry products that have an added level of safety against two sometimes fatal sources of food poisoning.Mindy Brashear, a researcher at Texas Tech University applied a mixture of four different lactic acid bacterium to ground beef and found the combination reduced the presence of salmonella and a harmful E. coli strain by as much as 99.99 percent. Brashears said the mixture is the first post-production treatment that continues to work. It was effective for up to 60 days in frozen ground beef and about a week in refrigerated beef, Brashears said.
The FDA said the mixture was safe for beef and poultry products. It isn't known when the treated meat carrying special labels will hit the market, and basic food safety practices won't change.
The study also showed the mixture doesn't affect how meat tastes.
The mixture will be marketed by Indianapolis-based Nutrition Physiology Corp.
There's something in the water, and it's not just fish
Fish tanks can harbour a gastric bug capable of causing illness serious enough for infected children to have to go to hospital, reports the Sydney Morning Herald. Australian researchers proved the link between gastroenteritis and fish tanks by showing that the strains of salmonella in patients and in their home aquariums were genetically identical.Diane Lightfoot, a salmonella specialist at the University of Melbourne and a member of the research team, said the study highlighted the need for care when cleaning tanks. This includes washing hands after touching the water or gravel and making sure the water did not splash onto surfaces where it could contaminate food, she said.
Dirty fridges cause food poisoning
Irish scientists have warned the public to be more careful about how they store food in household fridges to avoid the risk of a serious form of food poisoning. They also say that fridges should be cleaned and disinfected regularly and old food emptied out to help prevent the spread of bacteria that causes the poisoning.A team from the Moyne Institute of Preventive Medicine at TCD examined 157 samples from surfaces in Irish household fridges and found that 64.3% of them had the potential to cause staphylococcal food poisoning.
It is believed that many of the Staphylococcus bugs in fridges could be of animal origin. And many of the food in fridges could have the bug on them, such as cheeses, raw meats, and cold cooked meats. Staphylococcus of animal origin may get onto food that is going to be eaten raw and if food is taken out of the fridge and kept at room temperature, the organisms that can cause the food poisoning will grow. Cooked foods that are going to be eaten should be kept at the top of the fridge so that parts of other foods do not fall down on them and contaminate them.
"Also, raw foods should be kept in the fridge in a way so that they cannot contaminate other foods, for example by placing them on a dish, using clingfilm etc,” said Dr Cyril Smyth. “People should also empty out and clean their fridges regularly. People do not, unfortunately, do this enough."
Now wash your hands...
A new study has found that some aquariums contain bacteria that are capable of producing serious infections in humans.The presence of Salmonella and other enteric pathogens such as Aeromonas in aquarium water has been known about for some time. According to the results of a study by a team of microbiologists from a number of Australian academic institutions, research has shown for the first time that fish tanks can act as reservoirs for potentially dangerous multidrug-resistant strains of Salmonella capable of causing serious illness in humans, particularly young children.
Scientists recommend that information be produced and distributed to pet shops and their customers to inform them of safety precautions in order to reduce contamination risks from bacterial pathogens that might be living in their aquarium water.
Among the recommendations, says the New York Times, are guidelines to change a third of the water every fortnight, and to follow manufacturer's guidelines on cleaning filters. It advises against washing aquarium accessories in the kitchen or bathroom sink: “If you have no other option, then thoroughly clean and disinfect all the surfaces used with a bleach solution of four tablespoons per liter of lukewarm water. Rinse these surfaces well before reusing.”
Battle against foodborne diseases gaining ground, study shows
Incidents of many foodborne illness have declined since statistical collection began in 1996, with rates for some of the most common pathogens falling by up to 32 per cent. However, Listeria infection rates have started to climb again, according to preliminary data published by the federally-funded Foodborne Diseases Active Surveillance Network.The declines could indicate that efforts by regulatory agencies and by manufacturers are working to combat common foodborne pathogens. Concerns about the safety of the food supply have led to increased regulatory action to cut down the number of illnesses and death caused by pathogens.
Vibrio infections have also increased, indicating that further measures are needed to prevent foodborne illness, the research unit warned.
"These declines in foodborne illness continues to validate the efforts throughout the industry and government to reduce the incidence of foodborne pathogens on meat and poultry products and keep US meat products among the safest in the world," said Patrick Boyle, chief executive and president of the organization.
Study: Cut antibiotic use in food animals
Scientists say Australia's restricting of antibiotic use in food-producing animals may be linked with lower levels of drug-resistance among its citizens.Government scientists say Campylobacter jejuni is a leading bacterial cause of foodborne illness in industrialized nations. Drug resistance can make Campylobacter infections difficult for physicians to treat, and can result in a higher risk of serious or even fatal illness.
Bacterial resistance to drugs is generally attributed to inappropriate prescribing or overuse of antibiotics. The Australian solution to the drug resistance problem has been to prohibit the use of certain antibiotics, called fluoroquinolones, in food animals such as poultry, reports Science Daily.
"There are different causes that lead to bacterial antibiotic resistance, and use of antibiotics in food animals is only one of the multiple causes," said lead author Leanne Unicomb, an epidemiologist with Australia National University. However, the evidence indicates "use of fluoroquinolones in food animals in other countries has increased the risk of resistance in Campylobacter isolates infecting humans," she said.
Salmonella found in state plants' ground turkey
Half the ground turkey that federal inspectors tested last year at the largest Jennie-O Turkey Store plant in Willmar contained salmonella bacteria, one of the highest rates in the nation and close to failing the federal standard, reports the Minneapolis Star Tribune.
Salmonella levels at two other Jennie-O ground turkey plants in Minnesota and Wisconsin also were higher than the average for the industry, according to test results from 22 U.S. plants obtained by the Star Tribune under the Freedom of Information Act.
Jennie-O defended its processing practices, saying that they meet all government standards for salmonella and that food safety is a company priority. Julie Henderson Craven, a spokeswoman for Jennie-O's parent company, Hormel Foods, said in a brief e-mail to the Star Tribune: "The root cause of salmonella is the live bird, not the processing facility."
No outbreaks of human illness from salmonella have been traced to the Jennie-O processing plants. However, to some food safety advocates, such levels of the common but potentially deadly bacteria raise questions about government oversight of ground-turkey processing, especially since many Americans eat ground turkey as a low-fat alternative to ground beef.
Salmonella Food Safety Facts
April 16, 2006
What are Salmonella and salmonellosis?
Salmonella bacteria are found naturally in the intestines of animals, especially poultry and swine. The bacteria can also be found in the environment. People who eat food contaminated by Salmonella can become ill with salmonellosis.
What are the symptoms of salmonellosis infection?
Like other foodborne illnesses, the symptoms of salmonellosis can feel like the flu. Symptoms usually appear 12 to 72 hours after eating contaminated food and usually lasts up to seven days. Or, you may experience chronic symptoms, such as reactive arthritis three to four weeks later. Others infected with the bacteria may not get sick or show symptoms, but they can carry the bacteria, and spread the infection to others.
CDC Report
In its annual report on the incidence of infections from foodborne pathogens, the CDC noted significant declines in 2005 from the 1996-1998 baseline in illnesses caused by Yersinia, Listeria, Campylobacter, E. coli O157, and Salmonella.Although Salmonella incidence decreased overall, of the five most common Salmonella serotypes, only the incidence of S. Typhimurium significantly decreased. The estimated incidence of S. Enteritidis increased 25% and S. Heidelberg increased 25%.
Health warning issued over cheese products
Health authorities are warning people not to eat two products made by the Upper Canada Cheese Company due to salmonella.Ontario's Chief Medical Officer of Health, Dr. Sheela Basrur, is advising people who have either of the two affected products, Niagara Gold and Comfort Cream, to throw them out.
The affected products were sold in the Niagara Region and GTA. Anyone who bought these products should wash their hands thoroughly.
NEW BACTERIAL CULTURE CUTS POULTRY PATHOGENS
Some commercial poultry processors have started using a bacterial culture developed at the University of Arkansas that can sharply reduce the levels of pathogenic Salmonella and Campylobacter in live poultry, according to a report in the most recent Food Safety Consortium Newsletter.Although this probiotic holds potential economic benefits for the industry, it's still not enough for Billy Hargis, poultry science researcher, the report further relays. "We have not bothered to patent this specific culture because we don't think this is the best we can do," said Hargis, who is working on the FSC project in the UA Division of Agriculture. "We think we can find better cultures. This is just the best we have found so far. We think we can make it more effective."
Unlike previous cultures that have been tested, this culture is reportedly unique because it is a "defined culture”, entirely derived from a single defined group of bacteria.
At the poultry production farm level, the probiotic culture has been administered to chicks through their drinking water and by spray application. In addition to cutting down on pathogens in the live poultry, the culture has also been found in experiments to be effective in increasing the birds' weight, lowering production costs, and reducing environmental contamination in poultry houses, the report states.
In addition to seeking ways to perfect the probiotic culture, Hargis also wants to pursue more study of its ability to reduce carcass contamination. Some experiments have shown such reductions, but more data are needed.
"Salmonella does not occur by spontaneous generation in a processing plant. It comes in with the live animals. I think it's a pretty good bet that reducing Salmonella in live animals will end up reducing Salmonella in food because that's where it comes from," Hargis said. "Our focus now is to make the culture better and find other isolates that are more effective."
Tests show high salmonella rates at Jennie-O plants
Federal investigators found salmonella bacteria in nearly half of the ground turkey tested last year at the Jennie-O Turkey Store plant in Willmar. The rate is one of the country's highest, and nearly fails the federal standard, the Star Tribune of Minneapolis reported in its Friday editions.Salmonella levels were also higher than the industry average at two other Jennie-O ground turkey plants in Minnesota and Wisconsin, according to test results from 22 U.S. plants obtained by the Star Tribune under the Freedom of Information Act.
On average, the bacteria is found in about 20 percent of samples in U.S. ground turkey plants. Plants fail if 55 percent of samples are positive. Over the past three years, three Jennie-O plants had a salmonella rate of at least 40 percent - twice the industry average - in one or more of the annual samplings, the test data show.
No outbreaks of illness from salmonella have been traced to the Jennie-O plants.
Salmonella concern spreads to Wisconsin
Dr. Sheela Basrur, Ontario's Chief Medical Officer of Health, today warned the public not to consume some cheese products made by the Upper Canada Cheese Company in Jordan Station.This warning is based on an ongoing investigation that showed a link between the two identified Upper Canada Cheese Company products and several confirmed cases of food-borne illness caused by salmonella bacteria.
The two cheese products are sold under the label of Niagara Gold and Comfort Cream. The cheese products were sold in the Niagara Region and Greater Toronto Area.
"Salmonella can cause serious illness, and can be life-threatening for the very young, elderly and those with weakened immune systems," Dr. Basrur said. "If you have Upper Canada Cheese Company products with the specified product date label in your fridge, throw them out. If you have eaten cheese at home or in a restaurant, and are experiencing these symptoms, contact your physician immediately."
DHEC Warns of Salmonella Possibility
State health officials want to warn parents of the possibility of children becoming infected with salmonella by touching baby chicks or ducklings.
"Easter season is associated with gifts to children of baby chicks or ducklings," said Julie Schlegel of DHEC's Division of Acute Disease Epidemiology. "We encourage parents and loved ones to reduce the risk of illness by not giving children chicks or ducklings at Easter. A safer gift option is a stuffed toy."
"To meet the demand for young animals during the Easter season, chicks and ducklings are hatched and shipped in mass quantities," said Schlegel. "The stress on the animals increases the likelihood of shedding salmonella bacteria, which can infect people, especially children."
"Anyone who touches a bird should immediately wash their hands."
Revised labelling required for poultry products
By next month food companies will be required to have more explicit instructions that uncooked, breaded or boneless poultry products need to be cooked.The new requirement was sparked by a recent food recall due to consumer confusion over whether such products needed to be cooked. The product led to a number of people falling sick from Salmonella enteritidis.
The labelling must be submitted for re-approval by May 1. If the FSIS does not receive the modified labels by the deadline, manufacturers will will have to withdraw the product.
The new labels should clearly state: "Uncooked: For Safety, Must be Cooked to an Internal Temperature of 165 degrees F as Measured by Use of a Thermometer", the FSIS recommended in a regulatory notice.
Serenade Foods Division, a Milford, Indiana firm, recently voluntarily recalled 75,800 pounds of frozen stuffed chicken entrees. The raw chicken entrees, because of their frozen state, labeling, and cooked appearance, may have caused consumers to believe these raw products are pre-cooked, the recall notice stated. The products were contaminated with Salmonella Enteritidis that causes human illness.
Chicken or the Egg? Better Stick with Eggs
The New York State Consumer Protection Board is warning parents that bringing home baby chicks or ducklings this Easter could expose their children to salmonella poisoning.Salmonella bacteria, microscopic creatures that are transmitted from the feces of animals or people to other animals or people, are a common cause of food-borne illness. People who have direct contact with animals that carry the bacteria are also susceptible to catching salmonella.
These animals include reptiles such as turtles, lizards, and snakes, as well as birds, including baby chicks and ducklings, rabbits, gerbils, hamsters, guinea pigs, and ferrets.
"An Easter tradition in some families is to give a chick to a child. While the chick is cute and fluffy, it may be carrying bacteria that can gravely sicken a child," said CPB Chairman and Executive Director Teresa A. Santiago.
New York State Health Commissioner Antonia C. Novello, M.D., M.P.H., Dr. P.H., said, "No one can deny that baby chicks, ducklings and bunnies are appealing, especially to children. However, it is important for families to realize that these nontraditional pets can be a source of disease. Thorough hand-washing is a must after touching or petting these animals and it may be best to avoid contact with them altogether."
The U.S. Centers for Disease Control and Prevention warns that children are more likely to contract salmonella than other people, as they are less likely to wash their hands after handling animals and have more frequent hand-to-mouth contact than adults.
There is no vaccine to prevent salmonella, but there are steps people can take to decrease their chances of catching it.
To reduce the risk of contacting salmonella from an animal, those who touch a chick, duckling, or other pet that could transmit the bacteria should wash their hands immediately after contact. Avoid any contact with feces from animals. People are also advised to wash their hands after touching any surface the animal had contact with.
Inhibition of Salmonella enterica and Escherichia coli O157:H7 on roasted turkey by edible whey protein coatings incorporating the lactoperoxidase system
A recent study published in the Journal of Food Protection examined the effects of whey protein isolate coatings incorporating a lactoperoxidase system on the inhibition of Salmonella enterica and Escherichia coli O157:H7 on roasted turkey were studied by testing the initial inhibition as well as the inhibition during storage.The antimicrobial effect was observed regardless of whether the turkey was inoculated before or after coating. Storage studies were conducted for 42 days at 4 and 10 degrees C with S. enterica or E. coli O157:H7 inoculated sliced turkey.
The inhibition was more pronounced when the coating was formed on the surface of the turkey prior to inoculation than when the coating was formed on the inoculated surface. More effective inhibition of S. enterica and E. coli O157:H7 was observed with the LPOS-WPI coatings than with the LPOS solution-spreading treatment. LPOS-WPI coatings also retarded the growth of total aerobes during storage.
Comparison of antibiotic susceptibility profiles and molecular typing patterns of clinical and environmental Salmonella enterica serotype Newport
Salmonella is composed of more than 2,400 serotypes, many of which cause enteric diseases in humans and animals. Several Salmonella serotypes are multidrug resistant, and there is evidence of the clonal spread of these strains from animals to humans. Salmonella enterica serotype Newport is one of the serotypes that increasingly present a multidrug-resistant phenotype.A study published in the Journal of Food Protection examined the antibiotic susceptibility patterns of clinical and environmental Salmonella Newport isolates from various geographic locations and to compare the discriminatory ability of two DNA fingerprinting techniques.
Cluster analysis based on antibiotic susceptibility patterns generated 23 profiles. The susceptible and resistant isolates were not differentiated on the basis of either of the molecular typing techniques. Hence, no correlation was observed between the antibiotic resistance profiles and the DNA subtyping patterns. In conclusion, ribotyping is as discriminatory as PFGE and, when used in combination with antibiotic resistance profiles, provides a powerful tool for the source tracking of Salmonella Newport.
Inhibition of Salmonella enterica by plant-associated pseudomonads in vitro and on sprouting alfalfa seed
Foodborne illness due to the consumption of contaminated raw or lightly cooked sprouts is a continuing food safety concern. Researchers tested several plant-associated pseudomonads for their ability to inhibit the growth of Salmonella enterica both in vitro and in situ. The results were published in the Journal of Food Protection.Only Pseudomonas fluorescens 2-79 produced clear zones of inhibition when tested against five serovars of S. enterica, and activity was dependent on media type and serovar.
Time course studies indicated that S. enterica outgrowth was controlled on days 1 through 6 of sprouting. Competitive exclusion as a potential food safety intervention for seed sprouts merits further study.
State warns against baby chicks as Easter gifts
State officials say people should not buy baby chicks and ducklings as Easter gifts because the birds can carry disease. Last year, four New Mexicans and 22 people from 14 other states were infected with salmonella.Officials say the salmonella was largely caused by exposure to baby chicks, reports the Associated Press.
People risk contracting salmonella if they keep the chicks inside the house and letting small children handle and snuggle with them, said Dr. Paul Ettestad, the state public health veterinarian with the Department of Health.
Single Minimum Internal Temperature Established For Cooked Poultry
The Food Safety and Inspection Service today advised consumers that cooking raw poultry to a minimum internal temperature of 165 degrees F will eliminate pathogens and viruses, reports the Department of Congressional and Public Affairs. The single minimum internal temperature requirement of 165 degrees F was recommended by the National Advisory Committee on Microbiological Criteria for Foods."The Committee was asked to determine a single minimum temperature for poultry at which consumers can be confident that pathogens and viruses will be destroyed," said Under Secretary for Food Safety Dr. Richard Raymond. "The recommendation is based on the best scientific data available and will serve as a foundation for our programs designed to reduce foodborne illness and protect public health."
FSIS will use the NACMCF recommendation to further guide consumers in the preparation of poultry products to ensure microbiological safety. While the NACMCF has established 165 degrees F as the minimum temperature at which bacteria and viruses will be destroyed, consumers, for reasons of personal preference, may choose to cook poultry to higher temperatures.
Play it safe with eggs this season
The FDA says those colorful Easter eggs in the basket on your table are unsafe to eat after two hours at room temperature, reports the Daytona Beach News-Journal.
With Passover and Easter approaching, the FDA wants to remind consumers that fresh eggs must be handled carefully. Even eggs with clean, uncracked shells may contain Salmonella. The FDA requires all cartons of shell eggs that have not been treated to destroy Salmonella to carry a safe handling statement.
KEEP RAW EGGS COLD
- Buy eggs only if sold from a refrigerator or refrigerated case.
- Open the carton and buy only eggs whose shells are not cracked.
- Store in refrigerator as soon as possible, in their original carton. Use within 3 weeks.
COOK UNTIL HOT
- Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny.
- Casseroles and other dishes containing eggs should be cooked to 165 degrees; use a food thermometer to be sure.
- In recipes that call for raw egg (such as Caesar salad dressing and homemade ice cream), use only pasteurized egg products or eggs treated to destroy Salmonella. Treated eggs are clearly marked.
- Serve cooked eggs and egg-containing foods immediately after cooking.
- For buffet-style serving, keep hot egg dishes above 140 degrees, and cold egg dishes below 40 degrees.
- Cooked egg dishes, such as quiches or souffles, may be refrigerated but should be reheated to 165 degrees before serving.
CHILL PROPERLY
- Refrigerate all hard-cooked eggs -- whether in the shell or peeled -- after 2 hours.
- To chill a large amount of a hot egg-containing leftovers, divide into several shallow containers to cool quickly.
- Eat cooked egg dishes within 4 days.
ON THE ROAD
- Cooked eggs for lunch should be packed in an insulated cooler with enough ice or frozen gel packs to keep them cold.
- Don't put the cooler in the trunk -- carry it in the air-conditioned passenger compartment of the car.
Germ & bacteria hot-spots: 12 things you should know
Most of the germs we encounter don't come from inanimate objects. Door handles, phones, money, and ATM machines are not a major source of illness. Avoiding infection is fairly easy. Basic hygiene (read: washing your hands before eating and after going to the bathroom) gets rid of most bacteria. Germs may exist in surprising and some not-so-surprising places:Toothbrush Trouble
Claim: Every time you flush the toilet, your toothbrush gets sprayed with bacteria.
Gross but true. Microorganisms are ejected when you flush the toilet and land all over the bathroom, even if you close the lid. But you probably won't get sick from this. When the toothbrush dries, most of the organisms will die anyway. Just keep your toothbrush as far away from the toilet as possible, or put it in the medicine cabinet, he says. If someone in the house is ill and using the same bathroom as you are, her germs could be spread this way.
Dirty Money
Claim: Money is by far the germiest stuff around.
False. In general, because dollar bills are dry, they don't give bacteria a chance to multiply to levels that would make you sick. Plus, the metal in coins actually acts as an antibacterial agent. You certainly don't have to run to the bathroom and wash up after each transaction -- unless you sit down to eat afterward, he says. And you should always wash your hands before eating anyway!
Filthy Floors
Claim: You can get plantar warts and athlete's foot from walking barefoot on dirty floors.
True. Both plantar warts, caused by a virus that produces flat gray or brown bumps on the soles of the feet, and athlete's foot, a fungus that causes flaking and itching between the toes and on the soles of the feet, are often contracted from walking barefoot in the locker room. That's because the floor is warm and damp from the shower and sweat -- a perfect breeding ground for viruses and fungi. Always walk around the locker room in flip-flops, and never go barefoot in any public place.
Contaminated Makeup
Claim: Your makeup is a breeding ground for bacteria.
True. Any bacteria on your hands or face contaminates the makeup when they come in contact. Two possible problems can result: pimples, which are caused by bacteria trapped inside pores; and pinkeye, a bacterial infection caused by staphylococcus. Avoid infection by washing your hands before applying makeup and cleaning your applicators weekly. Toss makeup after two months. For foundation, instead of touching the tube or bottle with your fingers, pour it on your hand or an applicator to apply. Another tip: Wipe brushes with alcohol when you don't have time to wash them. And never share makeup; you can easily transfer infections this way.
Dirty Door Handles
Claim: The bathroom-door handle on the public restroom is the germiest place.
False. Door handles actually have the least bacteria of any surface in public restrooms. That's because, almost 68 per cent of people wash their hands before leaving the restroom. To pick up something like salmonella, which can cause diarrhea, from someone who didn't wash up, you'd need a huge dose of the bacteria. Also, most bacteria need a warm, moist environment to survive and can live on hard, dry surfaces for only one to two hours.
Unclean Office Objects
Claim: Your office desk is way dirtier than a toilet bowl.
True. The average desktop has 400 times more bacteria than a toilet bowl, simply because people usually don't clean their desks on a regular basis, says Gerba. Most of these germs are harmless, in a recent study it was found that the parainfluenza virus, which causes colds and flu, on about one-third of office surfaces. The germiest object: the phone. Viruses such as the flu can survive for two or three days on desktops, phones, and computer keyboards. They're transmitted when you touch contaminated objects and then put your hands on your nose, mouth, and eyes. By the way, the door handle on the microwave in the office kitchen is also a very germy place. So be sure to wash your hands after heating up your lunch. Keep microbe levels on your desk down by regularly cleaning with a disinfecting wipe, particularly during flu season.
Finally, should You Use Antibacterial Products?
Not unless someone in the house is sick. Plus, there's a potential drawback: A number of studies have suggested that triclosan, an ingredient used in many antibacterial items, may actually foster resistance to many germs. They are useful only if someone in your home is ill or has a skin or gastrointestinal ailment. Otherwise, alcohol- and bleach-based products work best at killing germs without promoting the growth of dangerous super bugs.
ESFA panel assesses salmonella risk from pigs
An EFSA panel on risk assessment and mitigation options of salmonella in pig production has concluded that all salmonella serovars from pork are to be regarded as public health hazards, and that actions to prevent human food-borne infection should be implemented throughout the food-chain.Pork is thought to be the third most common source of food-borne salmonellosis in the EU, after eggs and poultry -- although full country-by-country data is not available.
Total human cases of salmonellosis in the EU26, from all sources, were reported to be 192,703 in 2004.
In its opinion by the scientific panel BIOHAZ said that control of salmonella is based on preventative measures throughout the whole production chain: from reduction of pathogen load in live pigs, through hygienic slaughter and dressing; to meat or carcass decontamination under the supervision of health authorities.
At retail and consumer level, risk mitigation includes hygienic handling and proper cooling and heating of pork and pork products. The panel also set out two options for implementing monitoring schemes to detect and evaluate salmonella prevalence and exposure in pig production: immunology and bacteriology.
Fighting food poisoning
A November 2005 investigation uncovered 15 cases of food poisioning linked to a meal served at a Saginaw county church. Earlier this year, health officials reminded Saginaw County churches of regulations surrounding serving food to the public.
The County Department of Public Health conducts food safety reminder campaigns during the winter holidays when many groups serve food at holiday bazaars and other public events that require a temporary food service license.
While food licenses are not required for potlucks, funeral dinners, church suppers or similar functions where participants bring a favorite dish or serve a meal to members only, a red flag goes up when the welcome mat goes out to the public.
Those traditional events are coming under scrutiny, say health officials, following confirmation of several cases of food poisoning in 2005.
Outbreaks of foodborne illness may occur in any food setting, but communal meals are especially susceptible to harboring sickening bacteria. Plus, when multiple cooks are involved it's more difficult to pinpoint the origins of the illness.
Historically, a potluck gathers people for a meal where the participants bring a favorite homemade dish to share. They are a mainstay for meeting and recruitment for a variety of groups. Serving a meal potluck-style simplifies the preparations and distributes the cost of the meal among the participants.
The Health Department insists that it isn't out to put a lid on potlucks. But once the welcome mat is extended to the general public, Richards said event sponsors must obtain a temporary food license. Food vendors serving the public at festivals, bazaars and other events where the general public is invited are required to obtain a temporary food service license good for one to two weeks. That's also the case for churches and other groups hosting suppers, pancake breakfast, fish fry or similar events where the food is prepared on site and sold to the public.
Keeping an eye on food safety
The U.S. Agriculture Department plans to start testing for salmonella bacteria in plants that process turkeys.The Agriculture Department for years has been doing similar carcass testing in plants that slaughter hogs, cattle and chickens.
The testing in turkey plants is due to start in May or June. It's part of a broader plan to reduce the number of salmonella infections, which have been rising even as illnesses from other types of food-borne germs, such as E. coli, campylobacter and listeria, have been declining.
"Turkey plants have to be tested like everybody else," said Caroline Smith DeWaal of the Center for Science in the Public Interest, an advocacy group that has been critical of the industry's uneven sanitation record. "The range in turkey processors between those that are really controlling salmonella and those that aren't is huge."
In addition to the new testing program for turkey plants, the Agriculture Department's anti-salmonella plan calls for informing processors of testing data more quickly and stepped-up scrutiny of plants that have problems.
Health Risks Associated With Raising Chickens
Many families raise a small number of chickens, particularly in rural areas. In recent years, however, raising chickens has become a popular hobby for people who live in urban areas as well. Information that promotes raising chickens touts the birds as being good pets, stress relievers, and easy to keep. Most people though, choose to keep flocks because they believe the meat and eggs they grow will be safer and less expensive than store purchased products.Whether they are pets or a source of food, there are some issues that need to be considered before deciding to raise chickens. In addition to the fact that many urban areas will not allow chickens to be raised within city/town limits, keeping chickens poses a potential health risk.
Chickens, turkeys, ducks, and other poultry frequently carry bacteria that can cause illness to you and your family. Baby chicks may be especially prone to shed these germs and cause human illness. Young birds are often shipped several times before they reach a permanent home. Shipment and adapting to new locations causes stress on birds and makes them more likely to shed bacteria in their droppings. One of the most important bacteria you need to be aware of is Salmonella.
Birds infected with Salmonella do not usually appear sick. Salmonella lives in the intestine of infected chickens, and can be shed in large numbers in the droppings. Once shed, bacteria can spread across the chicken's body as the bird cleans itself and throughout the environment as the chicken walks around.
Therefore, it is especially important to carefully wash hands with soap and water after handling young birds or anything that has come in contact with them.
Keeping an eye on food safety: U.S. plans testing at turkey plants to reduce cases of Salmonella
The USDA plans to start testing for Salmonella bacteria in plants that process turkeys. The department for years has been doing similar carcass testing in plants that slaughter hogs, cattle and chickens.During Agriculture Department testing of turkeys in 2001 and 2002, about 13percent of the samples turned up positive, a comparable rate to chickens but much higher than in hogs or cattle. Contamination rates have been found to vary widely among turkey processors. Agriculture Department test results in 2001 found rates varying from zero to 49percent.
The testing in turkey plants is due to start in May or June as is part of a broader plan to reduce the number of Salmonella infections, which have been rising even as illnesses from other types of food-borne germs, such as E. coli, Campylobacter and Listeria, have been declining.
The department said it will consider further measures after reviewing test results during a 12-month period expected to start in July. One idea the agency said it favors is publicly releasing the test results of some plants.
Industry officials say producers and processors have been working to reduce Salmonella contamination through better sanitation practices on farms and the use of chlorine and chemical rinses to clean turkey carcasses. The National Turkey Federation has commissioned a study to evaluate various procedures to determine their effectiveness.
On farms, producers can avoid contaminating birds by making sure that boots and equipment are clean before entering the turkey houses, and by proper handling of water lines, feeders and litter.
FOOD-BORNE ILLNESS
Food poisoning is the result of ingesting organisms or toxins, such as the bacteria E. coli and salmonella, in contaminated foods. Symptoms, including nausea and vomiting, abdominal cramps and diarrhea, fever and chills, weakness and headache, usually begin two to six hours after eating, although they can begin sooner or as long as several days later.
E. coli is naturally found in the intestinal tract of animals. Fecal contamination of foods is the normal route through which it gets to humans. Although E. coli O157:H7 is the most common, but it is just one of hundreds of strains that cause everything from travelers' diarrhea to kidney and organ failure.
Salmonella, also of fecal origin, is one of the leading causes of bacterial food-borne illness. "Raw meat, poultry and seafood present the greatest risk," said Caroline Smith DeWaal, food safety director at the Center for Science in the Public Interest in Washington, D.C. "However, outbreaks have also been linked to fruits and vegetables.''
"There are 76 million cases of food-borne illness reported a year, with 5,000 resulting in death," Smith DeWaal said. "Your risk of dying is low, but your risk of getting sick is one in four. Sickness is very painful and results in doctor visits, lost work and extreme discomfort."
Grower GAPs programs urged for almond food safety
Trevor Suslow, an Extension postharvest pathology specialist at the University of California, Davis, detailed how growers can establish GAPs for their operations in a presentation during the 33rd Annual Almond Industry Conference in Modesto, California.
In response to recalls of contaminated almonds in 2001 and 2004, the Almond Board of California adopted in 2004 a voluntary action plan for growers, hullers and shellers, and handlers to reduce microbial contamination from bacteria such as Salmonella and E. coli.
The board anticipates a mandatory monitoring program in 2006 after the industry completes research and procedures, including steps for pasteurization of raw, unprocessed almonds. Jacobs said the program will not become mandatory until the industry has the capacity to comply with the regulations.
In pointing the way to adopt GAPs, Suslow said they extend beyond microbial issues to address an array of chemical and physical contaminants, along with allergens and toxins.
The ABC has identified four major areas of concern for on-farm contamination for almond growers:
First, contamination of water used for irrigation or foliar sprays can be avoided by growers identifying sources such as unsafe water routes, shared water pipelines or canals, and seasonal effects on the supply.
Second, manure used as fertilizer should be adequately composted, even though ABC does not recommend the use of manure. The orchard floor should be considered "a food contact surface" and growers should only apply properly composed manure after harvest and before January 1. Manure should not be applied during the growing season. Store manure away from the orchard and place physical barriers to prevent runoff into water sources, the orchard, or other areas where contamination could occur. Clean all equipment used in handling manure and incorporate the material into the soil when it is applied.
Third, droppings from domestic and wild animals, including birds and rodents, which can be spread in irrigation water or by human activity, are a source of contamination. Pets should be kept out of orchards and an effective rodent management program should be implemented.
The fourth source of contamination is poor human hygiene caused by inadequate toilet and hand washing facilities. Toilets should be placed within one-quarter-mile of the orchard work area. Place toilets to minimize risk of contamination of the orchard, equipment, irrigation water, or any other area that could lead to contamination.
Everyday Foods May Yield Medicinal Benefits
Grape seeds, chives and Korean pine nut oil might have more in common than their ability to add zest to meals. According to new research, all three foods may also help boost health and fight disease.
The three studies were presented March 26-28 at the American Chemical Society annual meeting, in Atlanta. They highlight, respectively, grape seed extract's ability to lower blood pressure; chives' capacity to protect against salmonella and other food-borne illnesses; and pine nut oil's power to suppress appetite.
Although the results are preliminary, they point the way to more in-depth studies.
While agreeing that the research holds considerable promise, Lona Sandon, a spokeswoman for the American Dietetic Association, cautioned that the use of food to alleviate medical concerns is not always as simple as it seems.
"For example, they've been looking at grapes for years, so it's not that surprising, but I'm concerned that the extract alone is not the best choice," said Sandon, who is also assistant professor of clinical nutrition at the University of Texas Southwestern Medical Center, Dallas. "There are so many components in the grape that act together synergistically to give you the biggest bang for your buck, that if you take one out you may not be getting the full benefit for your health."
"And although I'm not that familiar with the pine nut research," added Sandon, "I would want to know how much you would have to eat to get this result, because if it's a lot then you're taking in a lot of fat and calories to get the appetite-suppressing effect. As well, while adding chives might be an organic way to protect produce, it's not a replacement for what we do in the kitchen: washing hands, proper storing of food at proper temperatures, and the need to cook foods at proper temperatures."
Researchers Study Chives' Protective Power
New research indicates chives might fight food poisoning.
Laboratory tests at the North Carolina Agricultural and Technical State University have shown that chive extracts had strong antibiotic activity against dozens of salmonella strains, which comprise one of the leading causes of food-borne illness.
Researchers said chive extracts might provide a natural alternative to artificial preservatives to guard against food poisoning.
Thermal inactivation of salmonella on cantaloupes using hot water
The inactivation of Salmonella on cantaloupes using hot water was investigated, and the results of the study was published in the Journal of Food Science.
Whole melons, inoculated with a cocktail of Salmonella isolates, were subjected to thermal treatments of various lengths in water at 65 degrees C, 75 degrees C, and 85 degrees C. Treatment with water at 85 degrees C for 60 and 90 seconds resulted in reductions of up to 4.7 log colony forming units per square centimeter of rind. However, the rind of melons treated at 85 degrees C for 90 seconds were also noticeably softer than the rind of melons treated for 60 s.
Experimental and simulation data indicated that the internal temperature of melons treated with hot water did not increase rapidly compared with the rind temperature. Regardless of the process temperature used, the temperature of the edible flesh, 10 mm from the surface of the rind, remained at least 40 degrees C cooler than the surface temperature of cantaloupe melons.
These results demonstrate the utility of hot water for the inactivation of Salmonella on cantaloupes and provide a framework to producers of fresh-cut melon for the potential use of hot water as an intervention treatment.
More salmonella reported in chickens
Chances are higher today than they were just a few years ago that the chicken you buy will be contaminated with the bacteria salmonella. But the government hasn't been doing much about the situation because it lacks the authority.
Critics of government policy say there is a link between the lack of government action and the 80 percent increase in the number of chickens contaminated with salmonella since 2000. Richard Raymond, the undersecretary of agriculture for food safety, recently testified before Congress on an annual administration appropriations and the agency's proposed new initiative to reduce salmonella in chicken.
Last year, the government said that 16.3 percent of all chickens were contaminated with salmonella. The New York Times reports the level of salmonella-infected chickens was as high as 20 percent in the 1990s, and dropped to 9.1 percent in 2000.
The chicken industry denies any connection between the lack of enforcement and the increase in contamination rates, but it agrees that salmonella levels have been going in the wrong direction. In the last month, the USDA has announced a more concentrated testing program that it hopes will bring down levels of salmonella.
Originally the program included the threat that companies consistently failing to meet agency standards would be placed on a list to be made public. That threat has been removed, but Raymond said the possibility of a list will be reexamined in a year.
Playing It safe with eggs
To avoid the possibility of foodborne illness, fresh eggs must be handled carefully. Even eggs with clean, uncracked shells may occasionally contain bacteria called Salmonella that can cause an intestinal infection.
The most effective way to prevent egg-related illness is by knowing how to buy, store, handle and cook eggs, or foods that contain them, safely.
The FDA requires all cartons of shell eggs that have not been treated to destroy Salmonella must carry the following safe handling statement: “Safe Handling Instructions: To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.” This Safe Handling Statement must appear on all cartons of untreated shell eggs by September 2001.
The FDA also requires that, by June 2001, untreated shell eggs sold at stores, roadside stands, etc., must be stored and displayed under refrigeration at 45 degrees F (7 degrees C).
National Salmonella contamination rising
USDA statistics indicate there has been a steady increase in Salmonella contamination in poultry over the last five years. Salmonella is a difficult pathogen for the poultry industry to combat, because it is naturally present in birds, and difficult to eliminate.
The latest data on poultry contamination compiled by the USDA's Food Safety and Inspection Service shows that about 16 percent of poultry tested positive for Salmonella last year - an 80 percent increase since 2000, when 9 percent of poultry tested positive. The highest rates of contamination were found in ground turkey and broiler chickens.
The CDC estimates that 1.4 million people get sick from Salmonella in the US each year, with about 400 deaths. But epidemiologists are increasingly concerned about the spread of strains of some drug-resistant Salmonella in animals.
Consumer groups say the increasing cases of Salmonella contamination show the need for Congress to tighten food inspection laws to give the USDA greater authority to shut down plants that aren't taking adequate measures to control the spread of pathogens.
The European Union has embarked on an aggressive program of controlling pathogens in food, and claims this year that Salmonella pathogens were found in 10 percent of poultry.
Americans Eating Less Risky Foods
The number of Americans eating risky foods like undercooked ground beef, raw fish, oysters and runny eggs dropped by a third over a four-year period, reports All Headline News.
The survey led researchers to conclude that media reporting and public health education efforts on risky eating habits and food-borne illnesses may be working.
The proportion of people eating risky foods dropped from 31 percent in 1998 to 21 percent four years later, according to the results of telephone surveys of 15,000 to 20,000 people conducted by the Foodborne Diseases Active Surveillance Network, known as FoodNet.
The study looked at the consumption of seven foods known to be associated with E. coli, vibrio, salmonella and other food-borne illnesses.
The survey found African Americans were the safest eaters, with only 15 percent consuming risky foods in the week before the surveys. Men aged 18 to 64 were more likely to eat risky foods than women of the same ages, by 38 percent to 30 percent. Asians and Pacific islanders were more likely to consume risky foods than whites, by 32 percent to 21 percent.
The research was conducted by the U.S. Centers for Disease Control and Prevention along with the California Department of Health Services and other state health services.
Health Tip: Salmonella Can Make You Sick
Salmonella is a microscopic bacterium that lives in the intestinal tracts of animals and people. An infection, usually transmitted by contaminated food, can make you quite sick.
Many raw foods contain salmonella, including uncooked chicken and other forms of poultry. But the good news is that proper cooking usually kills it, says the CDC.
Salmonella also can be found in beef, milk and eggs. There's no treatment for salmonella infections, but they usually run their course in five to seven days, reports HealthDay News.
To prevent them, wash your hands after preparing food, and don't eat raw or uncooked meat or eggs. Also make sure you wash your hands after handling certain reptiles, such as small turtles sold in pet stores. The turtles' feces often harbor the bacteria.
Restaurant advised over its 'food safety'
A restaurant run by one of the area's top chefs has been given advice over food safety after a major salmonella scare involving a funeral buffet.
Two elderly guests who ate the buffet at The Bridge in Fenny Stratford ended up in hospital and another two guests were unwell. One of them, an 85-year-old man, was so ill he missed his own Diamond Wedding celebration.
This week, following a six month investigation into the restaurant, council environmental health chiefs have announced they will not be taking owner Tony O'Reilly to court -- because there was not enough evidence to link the highly infectious salmonella bug with his premises. Instead, they have written to Mr O'Reilly to list a number of required improvements. It is believed the biggest concern relates to potential cross contamination of food.
The possibility of prosecution had been considered but neither the council lawyers nor the Health Protection Agency felt the case was strong enough to go to court.
Sanitized cantaloupes are susceptible to Salmonella recontamination
Sanitized cantaloupes have been found to still be susceptible to Salmonella recontamination.
Research was undertaken to determine the effects of sanitizer and hot water treatments on microbial populations on cantaloupe surfaces and to determine whether prior decontamination of melons by sanitizer treatment affects vulnerability to recontamination by Salmonella.
The results of a study clearly showed that sanitized cantaloupes are susceptible to recontamination if exposed to a human bacterial pathogen during subsequent handling, concluded the authors. The research has been published in the journal Food Microbiology.
Salmonella caught red-handed
Infection biologists and proteomics researchers have now identified all the proteins involved in Salmonella metabolic paths during an infection.
Dirk Bumann of Hannover Medical School led a team including Daniel Becker, Claudia Rollenhagen, Matthias Ballmaier and Thomas Meyer of the Max Planck Institute for Infection Biology. They isolated Salmonella from infected mice.
Proteomics researchers Matthias Selbach and Matthias Mann from the Max Planck Institute of Biochemistry then turned to highly-sensitive mass spectrometry to look at the protein mixture -- and discovered hundreds of different Salmonella metabolic path proteins. The scientists compared them with special protein databanks and identified possible points of attack for antibiotics.
A comprehensive analysis of two infection models -- typhoid and diarrhea -- shows clearly that there are far fewer than expected possible points of attack for developing urgently needed antibiotics. It is also now obvious that increasingly ineffective antibiotics ought to be replaced by similar, but not identical, active principles. This points the way for future antibiotic research.
Salmonella - FSIS Aims to Reduce Incidence
FSIS is aiming to reduce the presence of Salmonella in raw meat and poultry products. The initiative will include concentrating resources at establishments with higher levels of Salmonella and changes to the reporting and utilization of FSIS Salmonella verification test results.
The effort is patterned after the highly successful FSIS initiative to reduce the presence of E. coli O157:H7 in ground beef. The FSIS E. coli O157:H7 initiative led to a 40 percent reduction in human illnesses associated with the pathogen, according to the CDC.
Since 2002, FSIS has seen an increase in Salmonella positive samples in broilers. Although the overall percentage of positive samples in verification testing of broilers is still below national baseline prevalence figures, the recent upward trend is of concern to the Agency.
According to the strategy, FSIS will now provide the results of its Salmonella performance standard testing to establishments as soon as they become available on a sample-by-sample basis. This will enable establishments to more readily identify and respond to needed process control in the slaughter-dressing operation. Receiving individual sample results soon after the samples are taken will help establishments in their assessment of whether their slaughter dressing procedures are adequate for pathogen reduction.
Structural study shows how bacteria select their most virulent proteins
Salmonella poisoning, dysentery, the plague, typhoid fever, and a number of other serious ailments are caused by a diverse group of bacterial pathogens that have one thing in common: They all use the same syringe-like system to infect their hosts.
Known as a "type III secretion system," this trait allows bacteria to inject virulent proteins straight into the cells of the organism they're infecting. Now, Rockefeller researchers have uncovered the first structural similarity shared by these disparate but virulent proteins, a similarity that may help direct future antibiotic research.
In a paper published in Molecular Cell, C. Erec Stebbins, associate professor and head of Rockefeller's Laboratory of Structural Microbiology, identifies a common mechanism by which these virulence factors interact with their chaperones, creating a potential target for future anti-bacterial drugs.
Safety guide proposed for growing fresh-cut produce market
A draft guidance set by the FDA, on the processing of most fresh-cut fruits and vegetables, sets out standards producers should follow in reducing food safety hazards. The guidelines are aimed at decreasing food poisoning outbreaks common to fresh-cut produce sold to consumers in a ready-to-eat form.
Shredded lettuce, sliced tomatoes, salad mixes with raw vegetable, peeled baby carrots, broccoli florets, cauliflower florets, cut celery stalks, shredded cabbage, cut melons, sliced pineapple and sectioned grapefruit have become popular convenience items with consumers.
"Fresh cut produce is the fastest growing sector of the fresh produce industry," stated acting FDA commissioner Andrew von Eschenbach. "This document should help to improve safety by providing clearer guidance on how to reduce health hazards that are potentially introduced during the production process."
The FDA also recommends that processors encourage those along the supply chain to adopt safe practices. These include produce growers, packers, distributors, transporters, importers, exporters, retailers, food service operators and consumers.
These practices include establishing a company policy that employees report any active case of illness to supervisors before beginning work and training.
Fresh produce is catching up with chicken as a major culprit of Salmonella infections in the US, according to an analysis by the Centre for Science in the Public Interest. The lobby group's report found that produce-related outbreaks tend to be larger than poultry-related outbreaks, and sicken more people, sometimes hundreds at a time.
Peep, chirp, quack! Why parents should think twice before giving baby birds for Easter
Easter brings to mind brightly colored eggs, baskets full of candy, and large chocolate bunnies. Traditions associated with the Easter season are enjoyable for children and adults alike. However, some Easter traditions are of particular concern for children, placing them at risk for serious illness.
Baby animals, including baby chicks and ducks, are sometimes given as gifts or put on display at this time. Because they are so soft and cute, many people do not realize the potential danger baby chicks and ducklings can be to small children. Young birds often carry harmful bacteria called Salmonella. Each spring, some children become infected with Salmonella after receiving a baby chick or duckling for Easter.
Harmful bacteria such as salmonella are carried in the chick's and duckling's intestine contaminates their environment and the entire surface of the animal. Children can be exposed to the bacteria by simply holding, cuddling, or kissing the birds. Children are most susceptible to infection because they are more likely than others to put their fingers into their mouths and because their immune systems are still developing.
Others at increased risk include persons with HIV/AIDS, pregnant women, the elderly and other immunocompromised persons.
At this time, the federal government has no restrictions concerning the sale of chicks and ducklings. State governments have recognized the risk of Salmonella to young children and have passed restrictions for pet stores and local agencies that prohibit the sale of baby chicks around Easter.