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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.
What you should know about Salmonella
The US government did not alert the public about a 2004 salmonella outbreak that sickened at least 31 people nationwide, The Associated Press reported, citing a report by the CDC.
The report, released by food safety advocates, said the US Department of Agriculture traced the illnesses in nine states to a national supermarket chain and a single meat processing plant.
The USDA did not take any action because the plant was apparently following federal guidelines.
CDC: No Government Recall Despite Outbreak
The government declined to alert the public about suspect ground beef or request a recall after a 2004 salmonella outbreak that sickened at least 31 people nationwide, according to a report by the federal Centers for Disease Control and Prevention. The department decided no action was needed because the plant was following federal guidelines. The CDC did not name the plant or supermarket chain.
The report, made public Wednesday by food safety advocates, said the Agriculture Department traced illnesses in nine states - Colorado, Kansas, Minnesota, New Jersey, New Mexico, New York, Ohio, Tennessee, Wisconsin and Washington, D.C., to a national supermarket chain and a single meat processing plant.
Carol Tucker Foreman, director of food policy for Consumer Federation of America, and other food safety advocates called attention to the report on the outbreak that was issued by CDC late last month. They said the department could have taken steps to prevent more people from getting sick but chose not to.
"They never announced this outbreak," said Donna Rosenbaum of Safe Tables Our Priority. "I would guess there are a number of cases of this that could have been avoided. It ran from August to October, so this was in people's refrigerators and in their freezers."
More Salmonella Is Reported in Chickens
Chances are higher than they were just a few years ago that the chicken available in stores will be contaminated with the bacteria salmonella. However, currently the government lacks the authority to do much about the situation.
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, will testify before Congress today on annual administration appropriations. He expects to be asked about the agency's proposed new initiative to reduce salmonella in chicken.
In the 1990's, the Agriculture Department established standards to reduce the levels of salmonella in meat and poultry. If companies failed to meet the standards, they could be closed.
Initially there was a drop in the number of chickens contaminated with salmonella. But the first time the agency tried to close a plant because of persistently high levels of salmonella in its ground beef, the company sued, charging that the agency had no authority. The judge agreed with the company. His decision was upheld on appeal in 2001. Suddenly an incentive for companies to reduce contamination levels was eliminated.
In 1994 the Department of Agriculture declared E. coli 0157:H7 a virulently harmful bacteria, an "adulterant," which means any raw product contaminated with it is subject to recall. If the company does not voluntarily recall the product, the agency can seize it. Faced with serious financial consequences, the beef industry successfully instituted a number of procedures to rid its meat of this form of E. coli. A byproduct of this cleanup has been a drop in the levels of salmonella in beef.
Chicken processors currently have no such motivation.
In the last month, the Agriculture Department has announced a more concentrated testing program that it hopes will bring down levels of salmonella.
USDA aims to reduce Salmonella in meat and poultry
The USDA has announced a new initiative to reduce Salmonella contamination in raw meat and poultry, mainly by focusing more effort on processing facilities that need improvement and reporting test results faster.
A steady increase in Salmonella in broiler chickens tested by the USDA since 2002 is among the reasons for the initiative, the USDA's Food Safety and Inspection Service said in announcing the program on Feb 23. About 16% of broiler samples tested positive in 2005.
The FSIS said it will concentrate its resources on facilities with higher levels of Salmonella and will provide sample-by-sample test results to facilities as soon as they become available.
Alfalfa probe fails to find salmonella source
Extensive tests have to failed determine the source of salmonella found in alfalfa products, which affected 120 people across Perth.
Western Australia's Health Department launched an investigation into the Parilla Fresh factory in Hamilton Hill last month. The factory was forced to halt production as alfalfa products were recalled. But despite tests on the factory's seeds, production process and workers, investigators have found no sign of salmonella.
Health Department spokesman Paul Van Buynder says authorities will still monitor the factory's production, which is expected to restart in a few weeks.
FSIS announces salmonella reduction initiative
The USDA's Food Safety and Inspection Service has announced a comprehensive initiative to reduce salmonella in raw meat and poultry products.
The initiative will include concentrating resources at facilities with higher levels of salmonella and change the reporting and utilization of FSIS's salmonella verification test results. The effort is patterned after the FSIS initiative to reduce the presence of E. coli O157:H7 in ground beef, which led to a 40 percent reduction in human illnesses associated with the pathogen, according to the CDC.
According to the new strategy, FSIS will now provide results of its salmonella performance standard testing to establishments as soon as they become available on a sample-by-sample basis. In addition, the agency will plan to have the serotype of salmonella found in positive samples determined more quickly in order to notify the establishment and monitor and investigate illness outbreaks. These results also could provide useful information about trends in salmonella serotypes to prevent outbreaks.
FSIS will also begin quarterly posting on its Web site of the nationwide aggregate results of all sample results to give consumers more complete and timely information about salmonella trends.
Processors face plant safety crackdown after spike in Salmonella cases
Samples in broilers, ground chicken and ground turkey testing positive for salmonella at US slaughter and processing plants have surged since 2002. As a result, poultry and meat processors face a safety crack down after the USDA proposed a more aggressive testing program to bring down the recent spike in Salmonella cases at their plants.
Broilers had the highest rates of salmonella, with 16.3 per cent of samples testing positive in 2005, up from 11.5 per cent in 2002.
"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. "FSIS will more quickly report testing results and target establishments needing improvement, providing timely information to both consumers and industry."
The FSIS plans to concentrating its testing at plants with higher levels of Salmonella. The unit will also make changes to the reporting and use of the FSIS' Salmonella verification test results. Where FSIS has performed food safety assessments at plants that have persistently poor performance records for controlling Salmonella, there has been a dramatic reduction in the levels of the pathogen, the agency stated.
Northwest Arkansas Salmonella Cases Allegedly Tied to Sushi Restaurant
In northwest Arkansas, a possible Salmonella outbreak may be linked to a Japanese restaurant. Eighty-nine people have reported the illness, and the Division of Health says an investigation into the cases has shown many may be linked to Sushi King restaurant in Bentonville.
The restaurant has since volunteered to close temporarily. Health officials say they expect Sushi King to re-open once it improves food handling practices.
U.S. researchers find pathogen ally
USDA Agriculture Research Service scientists have found that a common water-borne protozoa protects Salmonella from lethal chemical treatments such as calcium hypohlorite. This finding could explain why some processing plant sanitation programs fail.
The ARS researchers, led by microbiologist Maria Brandl, observed that a common, water-borne protozoa known as a tetrahymena consumes live Salmonella that it encounters in the environment, FoodProduction.com reported. However, the tetrahymena cannot digest the bacteria and expels it encased in miniature pouches called food vacuoles. The encounter enhances Salmonella survival during sanitation procedures.
The data could lead to the development of new, more powerful, but more environment-friendly ways to reduce the incidence of bacteria pathogens in food. Brandl is now attempting to pinpoint genes that Salmonella bacteria turn on while inside the vacuoles.
Good Bacteria Reduce Pathogens in Chickens
Some commercial poultry processors have begun using a bacterial culture developed at the University of Arkansas that can sharply reduce the levels of pathogenic Salmonella and Campylobacter in live poultry.
This probiotic is helping the poultry industry increase the safety of food products, and poultry science researcher Billy Hargis believes his research team can do more.
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.
Producers of live poultry would have significant incentives to use a probiotic culture if it not only reduces pathogens but also provides financial benefits against the usual costs of doing business.
Popular deli re-opening
A popular east side deli and restaurant will be back in business this Saturday.
Corky and Lenny's voluntarily closed down last weekend, while the health department investigated a salmonella outbreak.
Health officials confirmed 21 cases of the bacteria, but the good news for the restaurant is that all their employees have been tested and have the okay to return to work.
Disease microbes strengthen inside protozoa
In an animal research "first," disease-causing bacteria have been found to gain strength from interaction with single-celled organisms called protozoa that are naturally present inside animals. This finding suggests that the protozoa in animals' digestive tracts may be a place where dangerous bacteria can lurk and develop.
In studies at the Agricultural Research Service National Animal Disease Center in Ames, Iowa, veterinary medical officer Steven Carlson and microbiologist Mark Rasmussen discovered that an antibiotic-resistant strain of Salmonella becomes especially virulent when tucked inside protozoa in the rumen, or first stomach, of cattle.
The strengthening of disease-causing bacteria as they occupy protozoa is a process that's been seen with free-living protozoa in places such as water-cooling towers and ponds, according to Rasmussen. This strengthening process was discovered when it was linked to an infamous and deadly 1976 outbreak of Legionnaires' disease. But the recent study marks the first time the process has been seen inside an animal, Rasmussen added.
Carlson and Rasmussen also found a way to combat DT104 by using a cleansing process, called "defaunation," which rids the rumen of protozoa.
Victim of Corky & Lenny's Salmonella outbreak files suit
A lawsuit has been filed on behalf of Jeanne Silver, a Cuyahoga County woman who became ill with Salmonella and was hospitalized for four days after eating at Corky & Lenny's on February 2. Ms. Silver is one of 16 people who were confirmed ill with Salmonella infections by the Cuyahoga County Board of Health.
Ms. Silver is represented by Marler Clark, the Seattle law firm recognized as the nation's leading law firm in foodborne illness litigation, and Mark Wintering, a leading Cleveland attorney.
Nationally recognized food safety law firm representing victims of Cleveland-area Salmonella outbreak
Marler Clark, the Seattle law firm nationally known for food safety advocacy and for the successful representation of victims of foodborne illness, has been contacted by victims of a Salmonella outbreak that health officials have traced to Corky and Lenny's Restaurant in Woodmere.
The Cuyahoga County Board of Health has traced 12 confirmed and 41 probable cases of Salmonellosis to the restaurant.
"Restaurant owners who fail to ensure that the food they serve is safely prepared need to be held responsible for making their customers ill," Marler continued. "Salmonella is not a pretty illness. Victims suffer intense abdominal cramping, bloody diarrhea, nausea, and vomiting. In a typical outbreak, several people have to be hospitalized."
Popular Restaurant Being Investigated In Salmonella Cases
Several cases of salmonella have been confirmed by the Cuyahoga County Board of Health, and now officials are investigating a popular restaurant in connection with the food poisoning.
Officials at the board of health say 11 cases of salmonella may have originated at Corky and Lenny's, in Woodmere, over the past three weeks, NewsChannel5 reported.
The restaurant is cooperating with health investigators, who say the bacteria would have come from contaminated food, which might have been caused by temperature control, improper cooking time or been passed to or from the hands of a cook or restaurant worker.
Corky and Lenny's management said that the restaurant will be closed temporarily while health officials investigate.
Is your salad safe?
Salad bars can be as dangerous to your diet as fast-food restaurants if you aren't careful, say nutritionists. "I don't think people realize that with portion sizes, if you add all the items up, you can add on the calories," said Jenny Gardner, a registered and licensed dietitian with CoxHealth.
Salad bars have gained enormous popularity in the last few years as the healthiest option for eating out, but as the market grows more competitive, the salads have grown more extravagant -- and less healthful. Salad bar consumers may run into something more dangerous than calories: bacteria or viruses that can lead to illness.
The most common bacterial causes of food poisoning are staphylococcus, listeria, and campylobacter and salmonella, according to the CDC.
A local health inspector says consumers must carefully consider the food dangers of salad bars. Unlike food that is prepared to order for individual customers, food bars and salad bars can have a greater risk of making someone ill because the food sits out for long periods, said Ron Lawson, public health investigator.
Foods that sit too long at temperatures that are either too hot or too cold can cause bacteria to grow, he added. For your health, Lawson suggests you be a pro-active customer.
"If you suspect it's not hot enough, you can ask (the restaurant staff) 'Is this food on temperature control, or time control?' If they say it's on time control, ask to see documentation on that food, which will show what time the food should be discarded. If they can't show that and its obviously not hot enough, it's most obviously in violation," Lawson said.
Consumer Tips
Eating healthy can also mean eating safe. In North Carolina, three food borne diseases are at the top of health inspectors' list of things to prevent -- norovirus, salmonella and listeria.
"Almost everyone that acquires a listeria infection is hospitalized, and about 20 percent die," said Susan Grayson, head of the Dairy and Food Protection Branch of the Department of Environmental Health in the N.C. Department of Environmental and Natural Resources.
There are about 2,500 cases of listeria reported in the U.S. each year. Those who have weakened immune systems, such as those undergoing chemotherapy or those on immunosuppressants, are more susceptible to the disease.
While health inspections and restaurant ratings help arm customers with the information to make smart decisions about where they choose to eat out, it is up to the customer to note those ratings and pay attention to their environment. Aside from ratings, look to see how servers handle food and utensils. Do they put their fingers on the rim of drinking glasses? If you ask for an extra fork or knife, do they touch the prongs or blade rather than the handle? A sense of professionalism and care goes a long way in helping to determine what's going on behind the scenes.
Spot-checks show a fifth of poultry import shipments contain salmonella
Nearly 20 percent of the consignments of chicken and other poultry imported into Finland last year contained salmonella.
In the National Food Agency Finland inspections, salmonella was discovered in poultry consignments from Poland, Hungary, France, and Brazil.
In all, 54 poultry consignments were subjected to random inspections.
Salmonella was detected in nine of them, despite the fact that certificates written in the countries of origin confirmed that the shipments were free of the dreaded bacteria, the daily Maaseudun tulevaisuus reported on Monday.
According to senior inspector Taina Niskanen from the National Food Agency Finland, these spot-checks confirm that monitoring is needed.
Health officials warn parents about salmonella
A student at Greenway Park Elementary School in east Charlotte, North Carolina has been diagnosed with salmonella.
Health officials sent a letter home to parents Wednesday afternoon informing parents whose children have any of the symptoms to should keep them home and not send them to school.
The Mecklenburg County Health Department is also available to conduct testing of stool samples.
Preventing Health Risks Associated with Drinking Unpasteurized or Untreated Juice
Juice comes in many different flavors and provides essential nutrients that help keep people healthy. Consumers today have numerous choices when it comes to drinking juice. One of the decisions they must make is whether to buy pasteurized or unpasteurized juice.
Though illness due to juice is rare, several outbreaks of diarrheal illness due to juice have been reported in the United States in the last decade. Most outbreaks of illness due to juice have been linked to untreated or inadequately treated juice products. Most juice sold in the United States is treated. One of the most common treatments used is pasteurization.
Pathogens sometimes found in unpasteurized juices:
- E. coli O157:H7
- Salmonella
- Cryptosporidium
Untreated, or raw, juice has not been treated in any way to kill pathogens that may be present. This type of juice may be found in the refrigerated sections of grocery stores, health-food stores, cider mills, and farm markets. Another form of untreated juice is untreated cider. One way to make this cider safer is to heat it to at least 170 degrees F.
Having reptiles in classroom brings salmonella risk to kids
Exchanging gerbils for reptiles as classroom pets only substitutes one problem for another, reports the Times Herald. Reptiles carry salmonella bacteria, which can spread to humans and cause serious illness.
Even indirect contact is dangerous because salmonella can live on countertops and other surfaces for days. Young children and people with weakened immune systems are especially susceptible.
The reptile trade is hazardous to human and animal health, in the Herald’s opinion. Reptiles have complex dietary and habitat needs that are difficult to meet. As much as 90% of wild-caught reptiles die in their first year of captivity because of physical trauma during capture and shipping or inadequate care afterward.
For public health and humane reasons, reptiles should not be pets, at home or in the classroom. While reptiles are fascinating to study, the Herald recommends to leave them in the wild.
Substantial reduction of human Salmonella Enteritidis infections in Luxembourg in 2005
Following the recently published report from England and Wales, Eurosurveillance reported a 60% reduction of Salmonella Enteritidis infections in Luxembourg in 2005 compared with the average annual number of cases in the period 2000-2004.
This is the largest annual decrease ever recorded by the national Salmonella reference laboratory since data collection began in 1990. The reasons for this major decrease are unclear.
The total number of S. Enteritidis infections in Luxembourg has been significantly reduced to levels last reported in the early 1990s. Further work is now needed to identify and determine more precisely the underlying causes behind the reduction and to investigate whether this reduction is sustainable in the future.
Crackdown on foodborne illnesses
A new cross-border plan to control foodborne illness outbreaks North or South was launched today as part of a crackdown by health professionals seeking to curb the level of sickness caused by illnesses such as salmonella and E.coli.
The plan aims to ensure greater preparedness among health professionals in the event of having to manage and control an outbreak which involves both sides of the border. The cross-border plan defines roles and responsibilities for all the different statutory authorities and gives comprehensive information to facilitate more efficient co-ordination by all involved in managing a potential cross-border outbreak.
The plan was launched when public health professionals from across the island of Ireland met in Belfast to look at best practice for the prevention and control of foodborne illnesses such as salmonella and E.coli.
By working together at events such as the conference, health professionals could improve their ability to keep the communities healthy, said Cliodhna Foley-Nolan, Safefood`s director of human health and nutrition.
Protect yourself from salmonella
Snakes, lizards and tortoises have become popular pets, but owners of these and other reptiles must take precautions because they can harbor Salmonella - a potentially dangerous bacteria that can cause severe illness in humans.
"An estimated 70,000 people get Salmonella from contact with reptiles in the United States each year," said Richard J. Baltaro, M.D., Ph.D., FCAP, a pathologist and associate professor of pathology at Creighton University in Omaha, Nebraska. "If you have a reptile as a pet you have to be extremely cautious when dealing with it."
Dr. Baltaro is a pathologist-a physician who treats patients with illnesses such as Salmonella through laboratory medicine. Dr. Baltaro received a Ph.D. in microbiology while studying the DNA antibiotic resistance in Salmonella bacteria.
In addition to reptiles, other animals such as baby chicks and ducklings can carry Salmonella. "Pocket pets" including rats, mice, rabbits, gerbils, hamsters, guinea pigs and ferrets, as well as rodents that are bought to feed other animals (such as snakes), can also carry potentially dangerous bacteria.
To help prevent infections, anyone owning, buying or handling these animals should take the following precautions:
- Buy animals that look lively and alert and that have glossy coats that are free of droppings.
- Don't purchase a pet that shares a cage with other animals that have diarrhea or look sick.
- Always wash hands thoroughly after cleaning up pets' droppings.
- Ensure that children wash their hands immediately after handling rodents or their feces.
- Supervise young children if they clean the pet's cage.
- Don't smoke or eat food while handling your pet.
- Don't handle pets in areas where food is prepared.
- Don't kiss your pet or hold it close to your mouth.
What Causes Reactive Arthritis
Reactive arthritis is a form of arthritis, or joint inflammation, that occurs as a "reaction" to an infection elsewhere in the body. Inflammation is a characteristic reaction of tissues to injury or disease and is marked by swelling, redness, heat, and pain. Besides this joint inflammation, reactive arthritis is associated with two other symptoms: redness and inflammation of the eyes and inflammation of the urinary tract. These symptoms may occur alone, together, or not at all.
Reactive arthritis is also known as Reiter's syndrome.
The bacterium most often associated with reactive arthritis is Chlamydia trachomatis, commonly known as chlamydia. It is usually acquired through sexual contact. Some evidence also shows that respiratory infections with Chlamydia pneumonia may trigger reactive arthritis.
Infections in the digestive tract that may trigger reactive arthritis include Salmonella, Shigella, Yersinia, and Campylobacter. People may become infected with these bacteria after eating or handling improperly prepared food, such as meats that are not stored at the proper temperature.
Eating all sprouts risky, health officials warn
Hamilton, Ontario, public health officials were cited as saying that eating sprouts is hazardous and are telling consumers to eat them at their own risk.
The warning includes all types such as mung bean sprouts, radish and alfalfa. The health department warning is in response to an on-going investigation which links mung bean sprouts produced by a Toronto company to outbreaks of salmonella and E. coli O157:H7 across Ontario. Mung bean sprouts, commonly referred to as bean sprouts, are the long, white variety.
According to the Belleville Intelligencer, the suspect sprouts were originally recalled provincewide on Nov. 23. The health department lifted the ban Dec. 8, when the Ministry of Health and Long-Term Care declared the product safe.
On Dec. 24, however, an alert was sent out from the ministry announcing that the Toronto producer had resumed production and distribution of bean sprouts using seeds that were under detention. The affected product has been recalled but, this time around, Hamilton's health department is not imposing a ban on all sprouts.
Bean sprout warnings in Ontario
At Hua Long Supermarket, Shi has posted a handwritten sign above his two bins of mung sprouts, advising consumers the product does not comes from Toronto Sun Wah. He has been getting lots of inquiries from consumers informed by daily updates on the salmonella outbreak in the Chinese media.
He has been using another producer, Kim Kon Bean Sprout, for 10 years without a problem.
The Canadian Food Inspection Agency issued an alert telling consumers not to purchase sprouts produced by Toronto Sun Wah Trading, also known as Hollend Enterprises, due to salmonella contamination, reports The Montreal Gazette.
Ontario public health officials traced a salmonella outbreak to mung sprouts from Sun Wah Trading on Nov. 25, after analyzing 266 laboratory-confirmed cases of individuals infected with the bacteria reported to the Ministry of Health that month. Normally, about 20 to 25 cases a month are reported at this time of year.
Pasteurizing fruit? It could help fight salmonella
Bassam Annous, a microbiologist at the Agriculture Department's food safety technologies research unit in Wyndmoor, Pennyslvania, has been experimenting on how pasteurization may reduce levels of salmonella infections on fruits and vegetables.
He said the process wouldn't work with leafy vegetables or apples because it causes lettuce to wilt and apples to turn brown, but he said there's no reason it couldn't be used for citrus fruits, avocados and perhaps tomatoes.
"If the rind is thick, the flesh is not affected," he said. Annous said there's another benefit -- the process kills other pathogens that cause produce to decay, and so the treated produce lasts longer on the shelf.
The process involves immersing the fruits in water heated to 169 degrees Fahrenheit for three minutes then sealing each fruit in a plastic bag to prevent re-contamination before rapidly cooling the produce in ice water.
Annous said colonies of salmonella often aren't affected by chlorine rinses and other sanitation measures processors use because the bacteria cling to the rind and form a protective biofilm around them. Pathogens left on the rind of fruits and vegetables are transferred to the flesh of the produce during cutting or processing.
Produce becoming major salmonella culprit: What are local stores doing to protect you?
How do supermarkets try to prevent the sale of tainted fruits and vegetables? The question came to mind following news that produce-related salmonella outbreaks have multiplied and are catching up to chicken as a major culprit in food poisoning incidents.
This just adds to consumer worries about everything from avian flu to E.coli, says Goody Solomon of the Washington Examiner. A good deal of blame falls on today's lengthy route from farm to table and the resulting frequent handling, especially of the precut and prepackaged.
Expansion of imports adds to the complications. Guilt also falls on improper use of manure on farms, said Caroline Smith DeWaal, food safety director of CSPI. It is highly risky to use manure when vegetables are grown under or on the soil, she said, but safe when something like tomatoes grows above the soil on a vine.
Partly because of prodding by the FDA, the industry has been working on plans for improving the safety of melons and of all kinds of lettuce and leafy greens. The plans contain recommendations for all stages of distribution from farm to fork - for example, delayed harvest of melons or extra washing are suggested after heavy rains, which increase chances of contamination. The plans also cover research into possible causes of contamination.
Some not in jail for tacos at heart of suit
At least some of the 124 county jail prisoners who sued the county last week over bad taco meat should not have to worry about long-term health effects because they were not in jail the day the fateful meal was served.
The lawsuit, filed by Houston attorney Clement Aldridge Jr. on behalf of the current and former inmates, accuses the county and food contractor ABL Management of food mishandling that led to prisoners who ate tacos experiencing salmonella poisoning.
However, jail records show that several of the plaintiffs were not listed in prisoner manifests the day of the taco meal.
Sheriff Gean Leonard, whose agency oversees the jail, said the lawsuit "surprises me in one instance, in the sense that we apparently must have inmates in the jail who we have no idea are there."
Records of menus indicate that day was March 27, 2004 -- not four days earlier as stated in the lawsuit.
The prisoners in the suit claim they suffered salmonella infection, fevers and liver damage. The lawsuit also seeks redress for prisoners' "future mental anguish and emotional trauma, including fear of cancer."
Leonard said he hoped that fear was groundless "because, otherwise, a lot of us, particularly in this part of the country, are in trouble, including me."
New warning issued against mung bean sprouts
The Canadian Food Inspection Agency is again warning consumers in Ontario and parts of Quebec to avoid eating mung bean sprouts distributed by Toronto Sun Wah Trading Inc., also known as Hollend Enterprises, because they may be contaminated with salmonella.
"We are working to remove the affected product from the marketplace," CFIA food safety and recall officer Davendra Sharma told CTV.ca, but he would not comment on what led the agency to issue the warning.
In an advisory released Saturday, the government agency warned that the sprouts have been distributed in Ontario and may also have been distributed in the Abitibi-Temiscamingue area of Quebec.
The sprouts are sold in packages of various weights and may also be packaged under various store names or without the Sun Wah name.
About a month ago, at least 379 people had been confirmed with salmonella poisoning from contaminated bean sprouts.
Health Hazard Alert
The Canadian Food Inspection Agency is warning the public not to consume Toronto Sun Wah or Hollend Enterprises Mung Bean Sprouts because the product may be contaminated with Salmonella.
This product is distributed in Ontario and may have also been distributed in the Abitibi-Temiscamingue area of Quebec.
This alert is a part of an on-going investigation. Although the exact source of contamination has not been confirmed, there is sufficient risk of contamination to warrant this alert.
Scientists find ways to crack bacteria barrier
US and EU scientists researching how to crack through hard formations of bacteria on surfaces say their discoveries could lead to new cleaning methods for fruit, vegetables and other foods.
Scientists from the US Agricultural Research Service and the University of Navarra are studying how to improve the washing techniques used in the produce packing and processing industries. Food companies using fruit and vegetables for their products would also benefit from the research, which is available for companies to commercialise or use.
Conventional commercial washing and sanitizing methods to remove microbial contaminants from produce surfaces have been found to be marginally effective, the scientists stated. They are are conducting experiments to understand how these microorganisms survive and grow on produce surfaces even after exposure to sanitizing solutions like chlorine.
Bassam Annous, a microbiologist with ARS, and Joseph Sites, a mechanical engineer, recently developed a commercial-scale surface-pasteurisation treatment that resulted in a 99.999 per cent reduction in a population of Salmonella on the surface of artificially contaminated cantaloupe. The process involves immersing melons in water at 169ËšF for three minutes to kill the pathogens, then sealing each melon in a plastic bag before rapid cooling in an ice-water bath.
The plastic bag prevents the fruit from potential recontamination in the cold water. The treatment not only enhances the safety of the fruit, but also extends its shelf life by reducing native microflora that may cause spoilage. And it did not harm melon quality.
Simple steps help prevent salmonella
Although more people are eating fruits and vegetables, this healthy trend comes with a risk -- illnesses traced to fresh produce are on the rise. Salmonella cases reported to the Lee County Health Department rose from 173 for all of 2004 to more than 230 so far this year. By far, those most affected are children 1 to 4 years of age.
Hamburger meat and chicken have become infamous as carriers of food-borne illnesses, but fruits and vegetables are now responsible for more large-scale outbreaks of food-borne illnesses than meat, poultry or eggs.
Why this increase in salmonella and other food-borne illnesses?
We import more, says Michael Barnaby, public information specialist for the Lee County Health Department. Although production in the United States always involves processed fertilizers, imported produce may be grown with raw or unprocessed fertilizers. We buy more pre-cut, packaged salads and their ingredients, and vegetables and fruits. Both fertilizer and unsanitary procedures by people become possible causes. We've increased distribution centralization. Meats may be shipped in the same carrier as veggies and fruits, or storage temperatures may be incorrect, increasing the risk to the food items.
What you can do to help prevent food-borne illness:
- - Wash all fruits and vegetables before cooking or eating.
- - Salmonella is killed by thorough cooking.
- - Salmonella is best prevented by proper food handling and cooking, maintaining sanitary water supplies and good hand washing.
- - Wash hands before preparing or serving foods. Have someone else prepare the food if you have cramps, nausea, vomiting or diarrhea.
- - Teach your kids to wash their hands after using the toilet and before eating.
Safety focus on fruit
The idea of pasteurizing fruit sounds odd, but Bassam Annous, a microbiologist at the USDA's food safety technologies research unit in Wyndmoor, Pa., said his experiments have shown dramatic reductions in levels of salmonella infections on cantaloupes that have been pasteurized.
He said the process wouldn't work with leafy vegetables or apples because it causes lettuce to wilt and apples to turn brown, but he said there's no reason it couldn't be used for citrus fruits, avocados and perhaps tomatoes.
"If the rind is thick, the flesh is not affected," he said.
The CDC estimates there about 40,000 cases of salmonellosis in the United States each year, and about 600 deaths. Salmonella infection is also linked to development later in life of chronic arthritis.
Caroline Smith DeWaal, food safety director at the Center for Science in the Public Interest, said the FDA should require farmers to restrict the use of manure to times and products where it poses no risk. In addition, packers and shippers should mark packaging to ensure easy trace-back when fruits and vegetables are implicated in an outbreak, she said.
Almond growers hear truths, myths
A University of California-Davis professor told almond growers that good agricultural practices take time.
Trevor Suslow also separated myths from truth regarding salmonella and almonds for a crowd at the 33rd annual Almond Industry Conference.
Suslow said salmonella migrates through the almond shell into the nut and can live in dry soil and in a barn for more than a year – longer than E.coli.
He also listed four principal on-farm sources of potential contamination. They are:
- Contaminated water used for irrigation or for foliar sprays;
- Manure used as fertilizer that has not been adequately composted;
- Droppings from domestic and wild animals including birds and rodents that can be spread in irrigation water or by human activity;
- Poor human hygiene practices resulting from inadequate or insufficient toilet and hand washing facilities.
Hotel food poisoning not an ongoing threat
The Cincinnati Health Department has said that it is OK to eat again at the Hilton Netherland Plaza hotel in downtown Cincinnati, but that they will continue to investigate a recent outbreak of food poisoning there.
Up to 1,500 people from the Cincinnati area, as well as Ohio and 12 other states, attended 16 catered events or conventions at the hotel between Nov. 29 and Dec. 3.
As many as one-third of them may have become ill with food poisoning. The department tested stool samples from some of the victims and found no common bacterial causes of food poisoning such as salmonella, shigella and E. coli.
The samples did test positive for norovirus, the most common food-borne illness in the country, accounting for about half of all cases, the health department said.
Only cooked bean sprouts for area residents and restaurants
While a recent Salmonella outbreak linked to consumption of bean sprouts appears to be over, the KFL&A area's Medical Officer of Health is advising residents to cook bean sprouts before consuming them. Residents are being advised to ensure they properly cook the bean sprouts they purchase from grocery stores and markets, and restaurants in the area will only be able to serve thoroughly cooked bean sprouts.
This new advisory follows the directive given to local grocery stores and restaurants who were ordered to remove bean sprouts from sale and menus on November 23, 2005 after KFL&A Public Health established a link between raw bean sprouts and an outbreak of salmonella across the province. While there were 648 cases of Salmonella reported across the province, the KFL&A area had 24 confirmed cases of Salmonella during the recent outbreak.
Pasteurizing fruit? It could help fight salmonella
The idea of pasteurizing fruit sounds odd, but Agriculture Department researchers say a form of the technology might help fight outbreaks of salmonella that scientists are increasingly tracing back to fresh fruits and vegetables.
Bassam Annous, a microbiologist at the Agriculture Department's food safety technologies research unit in Wyndmoor, Pennsylvania, said his experiments have shown dramatic reductions in levels of salmonella infections on cantaloupes that have been pasteurized. He said the process wouldn't work with leafy vegetables or apples because it causes lettuce to wilt and apples to turn brown, but he said there's no reason it couldn't be used for citrus fruits, avocados and perhaps tomatoes.
The process involves immersing the fruits in water heated to 169 degrees Fahrenheit for three minutes then sealing each fruit in a plastic bag to prevent re-contamination before rapidly cooling the produce in ice water.
Annous said colonies of salmonella often aren't affected by chlorine rinses and other sanitation measures processors use because the bacteria cling to the rind and form a protective biofilm around them. Pathogens left on the rind of fruits and vegetables are transferred to the flesh of the produce during cutting or processing.
Salmonella confirmed in raw milk
The Pima County Health Department said Wednesday that it had received confirmation of salmonella contamination in nonpasteurized, raw milk produced by Colorado City's Meadowayne Dairy.
The milk was sold at several natural- and health-food stores in the Tucson area. Patti Woodcock, a spokeswoman for the Health Department, said no cases of salmonella poisoning related to the milk have been reported to the department. Health officials are asking that anyone who purchased the raw milk with an expiration date of Dec. 12 not to drink it.
Pathogen Studies Could Result in Safer Produce
Because conventional washing methods to remove microbial contaminants from fresh fruit and vegetable produce surfaces have been found to be only marginally effective, Agricultural Research Service scientists in Wyndmoor, Pennsylvania want to give the produce packing and processing industries better techniques.
Bassam A. Annous, a microbiologist at the ARS Eastern Regional Research Center, along with his colleagues, are developing new technologies to remove or inactivate pathogens on both fresh and minimally processed produce.
Bacteria can quickly attach to the produce surfaces and form what are called biofilms that likely improve their ability to colonize and survive. A biofilm is a mass of microbes attached to a surface and to each other by bacterial polymers. This polymer coating may protect bacterial cells from exposure to antimicrobial compounds, such as chlorine, used to sanitize produce.
The human pathogen Salmonella is often responsible for produce-related outbreaks of foodborne illness. For example, Salmonella is difficult to remove from cantaloupe surfaces, because it attaches to inaccessible sites and forms biofilm on the cantaloupe rind surface. This allows the pathogen to avoid contact with the sanitizing solution. Surviving Salmonella cells can then be transferred from the surface of the melon into the internal tissues during cutting prior to consumption.
Biofilm formation by Salmonella cells starts by attaching to the rind of cantaloupe following contamination. Once attached to the rind, Salmonella cells rapidly develop biofilm by growing and excreting polymers. This new knowledge helps explain how Salmonella survives harsh sanitizing environments.
JHC brand anchovies may contain salmonella
The Canadian Food Inspection Agency is warning the public not to consume certain batches of JHC Brand Cooked Seasoning Anchovies because the products may be contaminated with salmonella.
The following products from Thailand, sold in 200 gram packages and bearing Process Date 08 AUG 2005 are affected by this alert:
- JHC brand Cooked Seasoning Anchovies (spicy), bearing the UPC 6 67660 00202 9.
- JHC brand Cooked Seasoning Anchovies (sesame) bearing the UPC 6 67660 002XX 9.
There have been two reported illnesses associated with the consumption of this product.
These products have been distributed in Ontario, Manitoba and Nova-Scotia. The importers are voluntarily recalling the affected product from the marketplace.
Bean sprout advisory continues
A province-wide advisory against consuming bean sprouts remains in effect in response to an outbreak of salmonella poisoning that exceeds 500 cases.
Two cases have been confirmed in the jurisdiction of the Leeds, Grenville and Lanark District Health Unit, which participated in a conference call about the 14-day-old outbreak with other regional health units across Ontario.
No other cases have been reported since last week.
Susan Healey, communications co-ordinator with the health unit, said the province and its 36 health units are working in close co-ordination to ensure public safety.
Salmonella found in raw milk produced by northern Arizona dairy
Inspectors from the Arizona Department of Health Services have found Salmonella bacteria in a sample of unpasteurized raw milk taken from a retailer in Yavapai County.
The milk was produced by Meadowayne Dairy of Colorado City and has a use-by date of 12/12/2005.
The levels of Salmonella in the sample couldn't be measured, so it isn't known if there was enough bacteria to cause illness. County health departments have been ordered to remove all the potentially tainted milk from store shelves.
Raw egg warning after 40 taken ill
Tasmanian health officers have warned people to avoid foods containing raw eggs after the state's latest salmonella outbreak.
Director of Public Health Roscoe Taylor said the likely cause of the latest Hobart outbreak was ready-to-eat foods or sauces containing raw egg, according to The Mercury.
At least 40 people are known to have contracted gastroenteritis. Three people are known to have been hospitalised, of whom two remain in hospital in a satisfactory condition.
Dr Taylor said tests had so far shown eight cases of salmonella, but he did not know whether it was the same strain as recent outbreaks. "The food business involved had prepared ready-to-eat foods such as tartare sauce, mayonnaise and an avocado mix, using raw egg as one of the ingredients," he said.
"At present, it appears to be safer to use commercially available ready-to-eat pasteurised product or to use pasteurised egg yolk or egg powder ingredients when preparing these sauces in-house," he said.
Valley leads state in food-borne illnesses
The incidence of food-borne illnesses in the Rio Grande Valley far exceeds statewide figures. While some say this is because of proximity to Mexico, incidence rates in the border counties of El Paso and Laredo say otherwise.
For five consecutive years, Texas Department of State Health Services data shows the Valley has had much higher rates of food-borne illness, such as hepatitis A and salmonella, reports the Brownsville Herald.
Figures provided by the state health department are only based on confirmed cases reported by local doctors. There may be cases that are not reported, so actual rates may be even higher than reported rates.
Durham residents urged to toss out bean sprouts
The Durham Region Health Department is working with other health units, the Ministry of Health and Long-term Care and the Canadian Food Inspection Agency in the investigation of a salmonella outbreak that is linked to eating bean sprouts. As a result, the public is being advised not to eat bean sprouts until further notice.
In Durham Region, there are currently 15 cases that may be linked to this outbreak. Since the beginning of November, 290 laboratory-confirmed cases of salmonella across the province have been reported to the Ministry of Health and Long-term Care. Normally, there are 20 to 25 cases reported per month in Ontario at this time of year.
CFIA: HEALTH HAZARD ALERT-Mung Bean Sprouts Manufactured by Toronto Sun Wah Trading May Contain Salmonella Bacteria
The Canadian Food Inspection Agency and Toronto Sun Wah Trading Inc., also known as Hollend Enterprises Inc., are warning the public not to consume Sun Wah Mung Bean Sprouts because the product may be contaminated with Salmonella.
Sun Wah Mung Bean Sprouts are sold in packages of various weights and may also be packaged under various store names or without the Sun Wah name. All codes and Best Before dates are affected by this alert.
There have been a number of reported illnesses associated with the consumption of this product.
This product is distributed in Ontario, Canada.
Vegetables, fruits cause more food illnesses
Contaminated fruits and vegetables are causing more food-borne illness among Americans than raw chicken or eggs, consumer advocates said a in report released Monday.
Reuters reports that common sources of food illnesses include various bacteria such as salmonella and E.coli that can infect humans and animals then make their way into manure used to fertilize plants. The practice of using manure fertilizer is more common in Latin America, which has become a growing source of fresh produce for the United States.
"Although poultry has historically been responsible for far more Salmonella infections, in the most recent years ... produce seems to be catching up," the Center for Science in the Public Interest said, calling for tougher federal food safety standards.
In fact, vegetables and fruits triggered 31 outbreaks from 2002 to 2003, compared with 29 for chicken and other poultry, according to the report. Overall, contaminated tomatoes, sprouts and other produce made 28,315 people sick during 554 outbreaks from 1990 to 2003 -- 20 percent of all cases CSPI analyzed.
Chicken made 14,729 people sick in 476 outbreaks, and eggs were responsible for 10,847 illnesses from 329 outbreaks, according to the group.
Customers returning to Old South restaurant despite May salmonella outbreak
After a salmonella outbreak in May, the Old South restaurant is hoping for a new beginning, reports Tamara King of WIStv.
They're moving on from what the Department of Health and Environmental Control called the biggest food poisoning outbreak in state history. In May, undercooked turkey served at Old South made hundreds sick and authorities say it even killed one man, but now they have an "A" on the door and turkey back on the menu this Thanksgiving day.
Salmonella Outbreaks Linked to Produce on the Rise
Most people properly associate Salmonella with raw poultry. But according to an analysis of food-poisoning outbreaks by the Center for Science in the Public Interest (CSPI), fresh produce is catching up with chicken as a major culprit of Salmonella infections. And, says CSPI, produce-related outbreaks tend to be larger than poultry-related outbreaks, and sicken more people, sometimes hundreds at a time.
Although poultry has historically been responsible for far more Salmonella infections, in the most recent years in CSPI's database, produce seems to be catching up. In recent years, Salmonella outbreaks have been traced back to lettuce, salads, melons, sprouts, tomatoes, and other fruit- and vegetable-containing dishes.
From 1990 to 2001 poultry accounted for 121 Salmonella outbreaks and produce accounted for 80. But in 2002-2003, produce accounted for 31 Salmonella outbreaks and poultry accounted for 29. In 2004, there were three separate outbreaks involving 561 Salmonella infections that were linked to contaminated Roma tomatoes. From 2000 to 2002, Salmonella-contaminated cantaloupe imported from Mexico sickened 155 and killed two.
Salmonella isn't the only pathogen that ends up on produce. In 2003, green onions in salsa from a Pennsylvania ChiChi's restaurant transmitted hepatitis A to 555 people, killing three. Also that year, E. coli on a bagged salad mix sickened more than 50 restaurant patrons in the San Diego area.
Holiday Food and Beverage Dangers Warning by Child Safety Expert
Everyone loves to eat and drink during the holiday season. "But some holiday foods can be very dangerous and can even kill," warns Debra Holtzman, and here are her tips for keeping the holiday safer for everyone.
- -Eggnog: Buy eggnog in the carton, store-sold product is pasteurized and is safe. If you make your own eggnog, use only -pasteurized eggs and not raw eggs or gradually heat the egg-milk mixture to 160 degrees F.
- -Pies: Refrigerate custard-type pies, including homemade lemon meringue varieties and pumpkin pie, if stored at room temperature, they can grow dangerous bacteria.
- -Candy canes: Hard candies and candy canes present a choking risk to small children. Keep out of reach of small children.
- -Cookie dough and cake batter: If you use raw eggs in the batter, avoid the temptation to sample them uncooked. Raw eggs can be contaminated with salmonella.
- -Apple Cider or juice: Fresh juices and ciders commonly sold at roadside stands, country fairs and juice bars are unpasteurized. Pasteurization kills bacteria, so if you aren't sure if a product is pasteurized, boil it for a minute says Holtzman.
- -Caesar salad: Many homemade recipes call for raw eggs in Caesar salad. Do not use raw eggs in the dressing. Use a pasteurized egg instead.
- -Perishable foods: After two hours, refrigerate perishable foods such as raw and cooked meat, poultry and seafood products, it is safest to also limit the time that cut fruits and vegetables are at room temperature.
- -Alcohol: Alcohol affects children more drastically than adults, so even small amounts of alcohol can be dangerous to children, and don't forget about the mouthwash you have sitting on your bathroom counter. Many brands contain up to 27 percent alcohol.
Bonus Tip: Chocolate: Pet lovers beware, chocolate is toxic, and sometimes even fatal to animals. The toxic substance which chocolate contains is called theobromine, a compound which is very similar to caffeine. Baker's chocolate (pure, unsweetened chocolate or cocoa powder) is the most dangerous.
International Partnership for Poultry Safety
Agricultural Research magazine reports that Bruce Seal, research leader for the ARS Poultry Microbiological Safety Research Unit in Athens, Georgia, is directing a group in the area of reducing food borne bacterial pathogens like Campylobacter and Salmonella by testing purified bacteriocins on broiler chickens challenged and colonized with either Salmonella or Campylobacter.
The scientists are continuing work spearheaded by ARS microbiologist Norman Stern, who was awarded two patent applications relating to bacteriocins, low-molecular-weight polypeptides that kill competing organisms but Stern focused his endeavors on Campylobacter. The work was completed in collaboration with Edward Svetoch, a Russian Federation scientist at the State Research Center for Applied Microbiology in Obolensk.
Eggs: washed or unwashed?
A report by the EU's food regulator not only indicates that it is moving to recommend that table eggs be washed in the bloc, but also provides insight to the different methods and equipment food plants use to handle procedure.
Eggs are a primary source of human salmonellosis in Europe. Egg-associated infections are mainly caused by Salmonella Enteritidis. The European Food Safety Authority (EFSA) panel found that the evidence from other countries that require egg washing indicates that the procedure might help to prevent food contamination and illnesses in human. However in weighing the advantages and disadvantages of the requirement, the safety regulator says it needs more scientific evidence on whether to recommend that the bloc makes a shift in requirements.
EU regulations require that eggs sold directly to the public, defined as "Grade A", must not be washed or cleaned before or after grading. Producers also cannot chill or treat eggs for preservation. Grade B eggs, the second classification in the EU, may only be used by the food or non-food industries and can be washed or unwashed. Other countries like the US and Sweden require that all eggs be washed prior to being sold, claiming the procedure's food safety benefits outweigh the disadvantages.
The practice of washing of eggs has been mainly developed to clean dirty eggs in the Grade B classification. Another reason for washing eggs is to improve the hygienic quality of eggs by decreasing the bacterial load on the surface and thereby preventing the infection of the inside. Normally the unwashed egg shell serves as a good barrier to bacterial contamination and provides an array of antimicrobial properties for the egg. Washing may harm the delicate shell, encourage the propagation of crack sites and eventually bacterial contamination.
Scientific data regarding current egg washing practices indicates bacteria are reduced on the surface. However, sanitizing eggs will not prevent egg related diseases caused by microorganisms, such as Salmonella that are already present inside the egg.
Business shut in salmonella outbreak
Health authorities have temporarily closed a Hobart food business after up to 10 people were struck by the potentially deadly salmonella virus. The group fell ill last week and three were admitted to the hospital.
All patients were believed to be recovering.
What To Do If You Think You Have Food Poisoning
If you believe you have been sickened by a restaurant meal, health authorities advise alerting the establishment and calling the health department of the county where the restaurant is located; see accompaying phone numbers.
Most common illnesses are Salmonella, staphylococcus, campylobacter, and E. coli 0157:H7.
To file a report, Jane Fletcher of the San Francisco Chronicical suggests having the following information on hand to quicken the process:
- Restaurant name and location
- Date and time of your visit
- A list of things you ate at the restaurant
- When you began to feel ill and which symptoms came first
- A 24- to 48-hour history of all the food you've eaten, and where
- Names of people in your party, the foods they ate, and whether they were sick or not
Was It Something I Ate?
Confirming the cause of a food-borne illness is devilishly difficult, public health officials say, especially without a cluster of cases. Consequently, many sickened patrons don't even bother to report incidents, and many chefs struggle with how to respond when they do.
The CDC estimates that Americans experience 76 million food-borne illnesses a year, with very few of those incidents reported, and even fewer confirmed by laboratory tests. The symptoms are typically similar to those that accompany the flu: diarrhea, vomiting, stomach cramps.
Most people never go to a doctor with their complaint because their symptoms quickly subside, reports Jane Fletcher for the San Francisco Chronicle. Those who do see a physician are rarely tested for food-borne illness because the lab tests are expensive, and the patient probably will have recovered by the time the results come back.
Since 2000, California law has required at least one employee in every restaurant to be certified as a safe food handler. Many restaurants send more than one employee for training and certification. In the eyes of public health officials, the training appears to be working.
Health officials suggest consumers be prepared to tell the restaurant exactly what they ate and drank, what time they dined, and whether anyone who ate with them also experienced symptoms. It's best not to be demanding or accusatory – there is no proof, after all -- or expect the restaurant to confess wrongdoing. But they should receive a sympathetic hearing, an assurance that the restaurant will review its procedures, and a genuine thank-you for taking the trouble to call.
Food safety group to issue warning on chickens
Europeans should avoid eating raw eggs and cook chicken carefully to cut down any risk of contracting bird flu, according to an advisory note expected on Wednesday from the European food safety authority.
The precautionary warning comes as the European poultry industry struggles to contain a sharp decline in sales because of consumers' concerns about the spreading bird flu. In Italy chicken consumption fell about 40 per cent last month and Italian farmers held demonstrations to reassure the public about eating chicken.
The Parma-based food safety agency, responsible for providing scientific advice on food in the European Union, says proper cooking should prevent the disease from entering the human food chain. However, it also recognizes that the current scientific evidence is not sufficient to rule out the possibility that the deadly virus could spread to people through food.
The disease has hit primarily Asia, where it has decimated poultry stocks and killed more than 60 people. But following a recent outbreak in Turkey, it has been gradually spreading across Europe. The EU is introducing a ban on imports of captive wild birds after a parrot died of the H5N1 strain while in quarantine in the UK.
On Tuesday, France joined Germany and a handful of other European countries in imposing new curbs on farmers and ordering that poultry be kept indoors in the 21 French regions considered most at risk.
Prevent Salmonella
In a recent survey conducted by TNS Worldwide and National Pasteurized Eggs, 72 percent of Americans said they are aware that eating raw cookie dough made with eggs can cause illness. Likewise, many are shying away from preparing and eating foods that call for undercooked or raw eggs. Many of these are holiday specialties, ethnic family dishes, and nostalgic favorites passed down through generations.
The good news is that pasteurized shell eggs are safe for just such dishes since they are completely free of disease-causing bacteria and can be beaten, scrambled, fried, poached, coddled, whipped, and used in any preparation just like a regular shell egg, but without the risks of salmonella infection or cross contamination in the kitchen. Davidson's Pasteurized Shell Eggs, produced by National Pasteurized Eggs, are the only eggs to undergo an all natural, patented pasteurization process which destroys all harmful bacteria, including Salmonella enteritidis. Once limited to specialty stores and on-line ordering, eggs pasteurized in the shell are now available in supermarkets and specialty stores in 30 states.
Local health sleuths investigate contagious disease
The Butte Silver Bow Health Department does its share of solving mysteries with the goal of stopping the spread of disease in Southwest Montana.
Terri Hocking, a registered nurse and director of public health nursing services at the Butte Silver Bow Health Department, said the list of diseases deemed reportable to the health department includes whooping cough, meningitis, encephalitis, tuberculosis, salmonella, E. coli, hepatitis A, hepatitis B, hepatitis C and sexually transmitted diseases, including syphilis, gonorrhea and chlamydia.
Investigation plans depend on the disease being tracked. In the case of the whooping cough bacteria, health department investigators will often interview household members and family contacts, expanding their circle of coverage to include work or school associates as they track the path of a disease causing organism. In some cases, those exposed to a disease are given antibiotics to prevent them from becoming ill and decrease the risk of them spreading the disease to others.
Wash away germs: Schools playground for bacteria
Dr. Rob Donofrio, director of microbiology and molecular biology for the National Safety Foundation in Ann Arbour, Michigan was cited as saying that items such as food trays, headphones, keyboards, animal cages and water spigots may be typical in a school, but they also harbour millions of bacterial germs just waiting to come home with your child each and every day.
Donofrio was quoted as saying, "We found toilets and door handles have fewer germs because they are cleaned and disinfected most often. Other surfaces, such as drinking water fountains and headphones, are often overlooked and, as a result, have even more micro-organisms. Even animal cages, aquariums can create the area for pathogens such as salmonella, and most pre-school or kindergarten classes usually have some pets in the classroom."
Part of the responsibility of keeping classes virus-free is the promotion of handwashing. Graham White, spokesman for the Calgary Board of Education, says teachers take the time to ensure that children learn the habit of spending 20 seconds with soap and water to cut down the transfer of viruses and bacteria.
This procedure has also been recently endorsed by Alberta Health and Wellness. A program called It's in Your Hands was launched recently to bring greater awareness about clean hands during flu season.
Clean hands can prevent spread of illness
The New Milford Health Department has issued a reminder to local residents about the importance of keeping your hands clean. The reminder comes on the heels of Clean Hands Week, which was Sept. 18-24.
Officials said that handwashing is the single most important thing one can do to prevent illness and the spread of illness.
The Center of Disease Control estimates that 5,000 people die each year from food-borne illness. It says 78 million become ill and between 79,000 and 96,000 die from hospital infections each year.
One of the direct links to many of those deaths is poor handwashing, according to the release from the local Health Department.
Salmonella victims consider suing bakeries
Some of the 64 people who became ill through Launceston's recent salmonella outbreak are exploring the possibility of taking legal action.
The Department of Public Health has traced the salmonella outbreak at the Trevallyn and Sugar Shack bakeries in Launceston to piping bags used to spread cream and icing.
"If the claimants can't establish negligence ... there isn't an arguable case that there was negligence, there would be no point in pursuing a claim for damages," said Burnie solicitor Chris Bartlett. "From the information I've received there's probably a reasonable case to be made out."
Cracking down on food safety violators
Over the past 12 months, 14 Marin restaurants and food shops required at least three follow-up inspections by county health officials after an initial, unannounced inspection, according to environmental health chief Phil Smith.
Officials often conduct a re-inspection after a routine inspection to ensure that any problems have been corrected. The first follow-up inspection is free, but if another inspection proves necessary, a fee of $100 is normally levied. If an inspector has to make a third follow-up, a fee of $300 is normally charged.
The inspections focus on "critical control points," such as minimum and maximum cooking and food storage temperature, stocked and serviceable sinks, sanitized storage to prevent contamination and no rodents, cockroaches or flies on the premises. The inspections also focus on facility maintenance, making sure no floors, walls or ceilings show any sign of deterioration or damage.
The inspection process is governed by CURFFL, or California Uniform Retail Food Facilities Law. That may change within the next few years, as a bill in the state Legislature, SB 144, proposes a major makeover of the current law. The bill is the result of a collaboration between the state's restaurant association and a statewide coalition of county environmental health departments.
Bakery at centre of outbreak to undergo safety tests
The Launceston bakery which started Tasmania's worst outbreak of salmonella will be closely monitored to ensure it maintains proper hygiene standards. Public Health authorities will allow the Trevallyn Bakery to re-open once it passes safety tests and staff receive hygiene training.
Bakery owner Eric Walker voluntarily closed the business last week after reports of the illness. Mr Walker says he will discard equipment which spread the salmonella and try to restore the bakery's reputation.
"We'll have to build people's confidence," he said.
"People will want to know that we're doing everything possible to run a business that is "food safe", shall we say, and we can certainly assure people that we will be doing that."
Contamination fears prompt demands for food-safety body
A national body to control the hygienic handling of food on its journey from the farm to the table is being called for, following reports which show that agricultural commodities often fall short of food safety standards.
Songsak Srianujata, manager of the Knowledge Network Institute of Thailand's Food Safety Project, said yesterday that food contamination is still an issue due to a lack of safety awareness among both the authorities and those involved in food production and processing.
According to Songsak, contamination can take place at every step of the food chain, from the farms, where farmers still use huge amounts of chemicals, to transportation and storage processes, which are often unhygienic, right up until the processing and sales stages.
He referred to the latest research from Mahidol Univer-sity's Institute of Nutrition, which found that 90 per cent of pork available in 36 fresh markets in Bangkok and the vicinity was contaminated with salmonella bacteria, which can cause cholera. He added that the contamination could also have come from cutting boards, knives and even the hands of individuals selling the pork.
"We can assume that the contamination begins at the slaughter house where waste and pork might not be separated, or intestines might be mixed with pork in the same containers. Without guidelines, the possibility of contamination continues throughout the process until the meat is handed over to the consumers," he said.
"How can we be the world's kitchen if we still have a problem with food safety?" he added.
Carergiving: Food safety is a big concern
Food poisoning caused by bad hygiene or unsafe food practices can topple a big strong healthy man, but young children and the elderly are most at risk.
Some 10 percent of beef and 30 percent of chicken is contaminated with Salmonella, but if handled properly and cooked long enough, the meat is completely safe to eat, according to Jack Schwartz, an epidemiologist at the Erie County Department of Health, Bureau of Disease Control/Epidemiology.
However, if either raw chicken or beef with Salmonella or their liquids contaminate hands or a surface -- or the meat is not cooked long enough -- 155 degrees F for beef and 165 degrees F for chicken -- it can cause sickness.
Chicken has a tendency to drip with liquid, and if any of the raw juices drip on other groceries, foods in the refrigerator, hands or surfaces, and the chicken is contaminated with Salmonella, the infection Salmonellosis may result.
UNPASTEURIZED FRUIT JUICE AND CIDER
Health Canada and the Canadian Food Inspection Agency are advising parents and caregivers that children should not be served unpasteurized apple juice or other unpasteurized products, such as unpasteurized cider, fruit juices and raw milk.
Unpasteurized products have the potential to be contaminated with harmful bacteria, such as salmonella and escherichia coli O157:H7, which can make vulnerable individuals such as children and the elderly, especially those under the age of six, very ill, and even lead to death.
Disease-causing organisms such as E. coli O157:H7, salmonella, cryptosporidium and viruses have been known to cause illness in people after consuming unpasteurized juice/cider.
Health Canada is considering making the labelling "unpasteurized" mandatory on unpasteurized fruit juices and cider products. Health Canada will be holding a stakeholder consultation on proposed labelling options this fall.
Survival of Salmonella and Escherichia coli O157:H7 in chorizos
Mexican-style raw meat sausages (chorizos) are not regulated in California when they are produced in small ethnic food markets. These sausages are sold uncooked, but their formulation imparts a color that may lead the consumer to assume that they are already cooked, and thus the chorizos may sometimes be eaten without proper cooking. If pathogens are present in such cases, illness may result.
Survival of Salmonella and Escherichia coli O157:H7 in chorizos was evaluated under different storage conditions selected based on an initial survey of uninspected chorizos in California. The results, printed in the Journal of Food Protection, should provide a scientific basis for guidelines given to producers of uninspected chorizo and should reduce the probability of foodborne illness associated with these products.
Last of the Rajneeshees pleads guilty
A disciple of the Indian guru Bhagwan Shree Rajneesh pleaded guilty to conspiring to kill the United States Attorney for Oregon, the U.S. Department of Justice announced Monday. Catherine Jane Stubbs, known as Ma Shanti Bhadra, joins six other followers who earlier pleaded guilty to the attempted murder of Charles Turner, according to the Associated Press.
Beginning in 1981, Rajneesh, a holy man from the Indian city of Pune, assembled a commune of some 7,000 adherents on a 100-square-mile ranch in Antelope, Ore.
The commune members plotted to take over the local county government in 1984, spiking local salad bars with salmonella in an effort to incapacitate non-Rajneeshee voters. The action sickened some 750 people and crippled the local economy as fear spread.
Besides the charge of conspiracy to kill, Stubbs also pleaded guilty to buying weapons in violation of federal firearms law.
Keep the pet ban
The Orlando City Council wants the local legislative delegation to get Orlando exempted from the law that bans pets from restaurants. State Representative Sheri McInvale has already has promised to sponsor a bill for the change. The issue is set to be discussed when the local delegation meets Oct. 10.
Advocates for lifting the ban insist that allowing dogs in restaurants would enhance downtown's cosmopolitan atmosphere.
Supporters of the ban refer to the FDA food code, which bans dogs from restaurants because they shed constantly and their fur, which sometimes is soiled with feces and other unsanitary substances, can easily blow onto food and dining tables. What's more, some dogs are infected with salmonella. In humans, that can cause severe diarrhea or even kidney failure.
The existing restaurant law already makes an exception for service animals, such as specially trained dogs that help blind people.
Officials seek source of salmonella cases
The Montgomery County Health Department is investigating five confirmed cases of salmonella.
"Right now we don't have anything pointing to one particular place," county sanitarian Ron Posthauer said. "These could very well be home outbreaks."
Lang provided the following practices for reducing chances of contracting salmonella:
- Do not eat raw or undercooked eggs, poultry or meat. Poultry and meat, including hamburgers, should be well-cooked with no pink in the middle.
- Do not consume raw or unpasteurized milk or other dairy products.
- Wash produce thoroughly before eating. Simply running it under running water is not enough.
- Uncooked meat and poultry should be kept separate from produce, cooked foods and ready to eat foods.
- Wash hands between handling any food and food items.
- Wash hands after contact with animals and their feces.
- Wash hand after handling reptiles their aquariums, bowls, etc.
- Turtles are not appropriate for small children and should never be in the same house as an infant.
- Thoroughly clean hands, cutting boards and knives to avoid cross contamination.
Unsafe food-handling raises risk
Although Gaston County health officials can't point to an exact source, they say an unsafe food-handling process at a Gastonia restaurant likely contributed to a salmonella outbreak last week.
At least 25 children out of 128 who attended a banquet Friday night at City Club of Gastonia have been diagnosed with salmonellosis, health officials said. The children ate chicken for dinner while learning etiquette as part of the Junior Assembly program, which teaches etiquette, manners and dance to children in the fifth through eighth grades.
During their investigation, health officials asked City Club workers to recreate Friday night's food preparation, starting from when the food was delivered to the restaurant.
Officials learned that the chef had placed 4-ounce pieces of chicken on the grill until about 80 percent cooked, and then put them in the oven for approximately 30 minutes at about 350 degrees, said City Club owner Graham Bell.
The restaurant should have cooked the chicken 100 percent on the grill or in the oven, a new cautionary measure it will adopt, said Gaston health director Colleen Bridger. It's possible the chicken might have been undercooked.
The investigation is almost complete. Several test results for salmonellosis are pending, including those of some City Club staffers, health officials said.
How to eliminate salmonella bacteria from the poultry production process
A team of researchers in the newly-formed Department of Population Health at the University of Georgia College of Veterinary Medicine has launched a study to determine how to eliminate salmonella bacteria from the poultry production process.
"What we're trying to do is trace salmonella through the food chain, so we can identify at what point in the poultry industry we can introduce intervention measures most effectively," said John Maurer, associate professor of population health and head of the research team. "Knowing where the salmonella comes from is important so that we can reduce its transmission to the final product that the consumer eats."
The problem is that in chickens and many other animals salmonella rarely causes illness. Adult chickens can be carriers of the bacteria and yet appear perfectly healthy.
Funded by an $890,000, three-year grant from the U.S. Department of Agriculture, the research team, in addition to Maurer, includes Charles Hofacre, professor, population health, UGA College of Veterinary Medicine; Michael P. Doyle, director, Center for Food Safety; Dana Cole, medical epidemiologist, Georgia Division of Public Health. The grant also will fund positions for several graduate students at the veterinary college who will handle the data analysis.
Meat business ordered to close
A Tolleson slaughtering and meatpacking business has been accused of operating without a license and selling meat that has tested positive for salmonella bacteria. Authorities said that they have obtained a court order forcing the southwest Valley company to close its doors.
Animals have been slaughtered in an open outdoor facility at the meat business and the carcasses left to hang for hours in an unrefrigerated environment, exposed to dust and insects, authorities said.
Maricopa County Attorney Andrew Thomas said the case involves "food and sanitary conditions that pose a danger to the public."
Criminal charges have been filed against the operator, Jose Merced Serrato-Maciel, 46. He has been charged with failure to obtain a slaughtering license, unlicensed sale of meat and failure to comply with the county health code, all misdemeanors. His business does not have a formal name.
About-Salmonella website is resource for families of children
Gaston County, North Carolina health officials are working to identify the source of an outbreak that resulted in at least 70 children exhibiting symptoms of Salmonella poisoning after attending an etiquette dinner at the City Club in Gastonia on September 9. Thirteen children had been confirmed ill with Salmonella infections by Thursday, and lab results are pending on dozens of other cases.
Marler Clark, the Seattle-based law firm nationally recognized for its successful representation of victims of foodborne illness, has been contacted by several families whose children became ill with Salmonella infections after eating at the City Club. The firm has represented thousands of victims of Salmonella outbreaks in the last ten years, and sponsors a Web site about Salmonella.
"Children are particularly vulnerable to Salmonella and other foodborne pathogens because their immune systems are not yet fully developed," Marler continued. "Their illnesses can be more severe than those caused in healthy adults. It is natural for parents to want to find out more about this illness, and we are providing one of the most comprehensive resources on Salmonella that is out there on the Internet."
Millions of Germs and Bacteria Await Kids at School
American children are back in school, but homework isn't all they're bringing home -- they're likely bringing home thousands of microscopic germs. NSF International, an independent, not-for-profit organization, recently collected and tested samples and found as many as 2.7 million bacterial cells per square inch on common school surfaces such as water fountains, desks, computer keyboards, bus seats and cafeteria trays.
"We collected samples from many different commonly used surfaces in a typical elementary school," says Rob Donofrio, director of the microbiology and molecular biology for NSF. "What we found was that surfaces where one would expect the most germs and bacteria, such as toilets and door handles, actually have fewer germs because they are cleaned and disinfected most often. Other surfaces such as drinking water fountains and headphones, are often overlooked and, as a result, have even more microorganisms."
NSF's startling findings include:
- Drinking water fountain spigots had the highest amount of bacteria on the tested surfaces.
- A cafeteria tray had more than ten times as many germs as a toilet seat.
- A student's hand had 1,500 bacterial cells per square inch.
- Commonly cleaned areas, such as desks and doorknobs had fewer germs while computer keyboards and ear phones had significantly more at 260 bacterial cells per square inch and 740 bacterial cells per square inch respectively.
Mice close down restaurant
Health officials were prepared to close El Jarro Mexican restaurant because of a nagging rodent problem, when the restaurant agreed to voluntarily close for repairs and cleaning.
El Jarro will close Sunday for at least four days, the restaurant said, and possibly longer, the Health Department said. Mice can carry salmonella or hantavirus, said Bob Harrington, director of the Natrona-Casper Health Department.
In June a customer saw live mice running through the dining room, and an inspector found droppings and saw a live mouse. The restaurant closed for a day to clean and hired a second pest control company, but the problem continued through August, when an inspector visited after a customer complaint, and had a mouse run right over her shoe.
Harrington said cleanliness at the restaurant is much improved since the problems first occurred, and that mice are hard to control. Harrington finally told the owners, "You're going to have to close to get this done properly," he said.
Clean hands best defense against germs
Helen J. Molchan, a registered nurse certified in infection control and director of employee health and infections control for Citizens Memorial Healthcare in Bolivar, offers these suggestions when it comes to hand washing:
Q: Where are the most germs found in the home, at work and in public?
A: In my opinion, the kitchen is the most contaminated area in the home. At work, shared computer keyboards and phones are probably the most contaminated. In public, contaminated locations include kitchens in restaurants and public restrooms.
Q: Is it true that the bulk of germs tend to hide where people least expect it?
A: It is the germs that we cannot see that are the most dangerous. People will often wash their hands if they see soil but tend to skip this process if the hands look clean. The kitchen counter may look clean, but could harbor salmonella from raw meat and chicken that is prepared on it or from a package that has leaked juices from fresh meat or chicken.
Q: What are some ways to prevent or lessen the spread of germs?
A: Good hand hygiene is the best defense against the spread of germs. Wash, wash, wash and make sure to use the convenient alcohol sanitizers that are available in all colors and scents. Make sure the product has at least 60 percent alcohol and make sure to read the label.
Q: Do gel sanitizers work?
A: Gel sanitizers work much better than soap and water. There is a lot of scientific data that supports the use of hand sanitizers. The CDC recommends that individuals use gel hand sanitizers any time there is no visible soil on the hands. They are much more effective than soap and water and more convenient. With these sanitizers you don't need water or towels, and they are sold in bottles that you can carry with you. They are a lifesaver in areas where water is not available.
Q: Is it worth using antibacterial products in the home to cut germs?
A: Yes. There are many soaps available that are antimicrobial; the most common ingredient is triclosan. Check the back of the label to make sure the soap contains this ingredient.
Q: Is it true that white and green teas help fight germs and prevent common infections?
A: There is no scientific data that supports this theory. Researchers currently are working on some studies, but no scientific data has been gathered yet.
Q: How long do germs live?
A: The only way to determine the life of a germ is to study the specimen in a laboratory with a technician monitoring it. Some bacteria live longer on surfaces than others. Spores can live up to 40 days on environmental surfaces. Some viruses only can live a few moments outside the body. The important thing to remember is all surfaces you touch may be contaminated. Wash your hands after touching them.
Nearly 60 turtles returned
Almost 60 illegal turtles have been returned to the Upper Valley Mall and several people have called the health department reporting possible turtle-related salmonella after a stand selling red ear sliders was ordered closed Monday.
Clark County Health District officials are now manning the kiosk accepting the tiny reptiles that reportedly have been sold in nearby counties in the weeks prior to Clark County.
The turtles, with less than 4-inch-long shells, have been illegal to sell since 1975 because of the health risks involved. An employee of the pet stand told health officials he did not know how many turtles had been sold locally.
"We've received several calls today from people who have already sought out medical care or are seeking medical care today because of gastro-intestinal illnesses since the purchase of the turtles," Clark County Health Commissioner Charles Patterson said. He said the connection between the turtles and the illness has not been confirmed but he is notifying primary doctors in the area of the possibility.
Orchid Island Juice Company Voluntarily Recalls Fresh Squeezed Orange Juice Due to Potential Salmonella Contamination
As a precautionary measure, Orchid Island Juice Company of Fort Pierce, Florida, is voluntarily recalling fresh squeezed orange juice with an expiration code date of 9/15/05 thru 9/22/05, because it has the potential to be contaminated with Salmonella.
Orchid Island Juice Company distributes fresh squeezed orange juice in the following states: Connecticut, Delaware, Florida, Georgia, Illinois, Indiana, Kentucky, Massachusetts, Maine, Maryland, Michigan, Minnesota, Mississippi, Missouri, New Hampshire, New Jersey, New York, North Carolina, Ohio, Pennsylvania, South Carolina, Tennessee, Vermont, Virginia, Washington, D.C., West Virginia, and Wisconsin. Consumers may have purchased or consumed the product through retail or foodservice establishments such as restaurants, hotels, resorts, or country clubs.
Orchid Island Juice Company's fresh squeezed orange juice can be identified by the Natalie's Orchid Island Juice Company label as well as Albritton Fruit, Nino Salvaggio, Balducci's, Gourmet Garage, Zabar's and Ultimate label. Orange juice is sold in gallon, half gallon, quart, pint, 12 oz, and 8 oz sizes. The containers are made of plastic and are clear in color so the orange juice is visible. This recall is for only fresh squeezed orange juice product with an expiration date code of 9/15/05 thru 9/22/05.
No illnesses have been reported associated with this recall.
Poultry industry faced with health, disposal issues
Because of Hurricane Katrina's wrath, there are millions of dead chickens in Mississippi, prompting health concerns and dealing the poultry industry a blow that is expected to take nearly half a year to recover.
As part of the “chicken belt” -- a swath of chicken growing and processing that runs through Arkansas, Missouri, Louisiana, Georgia and Texas -- Mississippi is a major producer of chicken and turkeys.
About 10 percent of the poultry consumed in the United States comes from Mississippi, according to the National Chicken Council. Much of that is in the south central area stricken by the killer storm.
Farmers are trying to cope with millions of dead birds that must be disposed of. 11 USDA veterinarians have been dispatched to Mississippi to determine the best way to dispose of the birds. That may be to turn them into huge compost mounds with the help of sawdust or finding landfills where they can be dumped without harm to the environment. Decomposing chickens can breed salmonella, a bacteria that causes severe intestinal illnesses.
The USDA is ready to help farmers get rid of the birds. It's thinking of bringing in backhoes and hiring private contractors. But federal officials have been hamstrung in their efforts because they're not able to travel to south Mississippi because of a shortage of fuel and the trees that still block many rural roads.
Marler Clark files second Salmonella lawsuit against Orchid Island Juice Co.
Seattle law firm Marler Clark and Asheville, NC attorney Mark Kurdys have jointly filed a second lawsuit against Orchid Island Juice Co. of Fort Pierce, Florida.
The firm represents Barbara Jane Dooley, a 72-year-old Jackson County, North Carolina resident who became ill with Salmonellosis after consuming Orchid Island unpasteurized orange juice in June while dining at a restaurant with her husband.
In the complaint, it is alleged that Mrs. Dooley drank Orchid Island Juice and became ill with symptoms of a Salmonella infection two days later. Because of the severity of her illness, Mrs. Dooley was admitted to the hospital and remained there for seven days. Lab work conducted while Ms. Dooley was hospitalized confirmed that she was suffering from a Salmonella infection, and that she was infected with a strain of Salmonella genetically indistinguishable from that isolated from Orchid Island unpasteurized orange juice.
Denis Stearns, a partner with Marler Clark, said “It is time for the FDA to stand up to the few remaining producers of unpasteurized orange juice and either require pasteurization, or at least require restaurants to telltheir customers that they are being served a possibly unsafe product. No one should be allowed to unknowingly drink unpasteurized orange juice.”
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."
Public health officials couldn't disagree more.
“Drinking raw (untreated) milk or eating raw milk products is "like playing Russian roulette with your health,” says John Sheehan, director of the Food and Drug Administration'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.”
More than 300 people in the United States 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 Centers for Disease Control and Prevention.
Raw milk may harbor a host of disease-causing organisms such as campylobacter, escherichia coli, listeria, salmonella, yersinia, and brucella.
FDA Notifies Processors of Recall of Fancy Whole Basil Due to Possible Health Risk
The FDA is advising processors and repackers that Majestic International Spice Corporation of Montebello, California is voluntarily recalling its dried "Extra Fancy Basil" spice in 12.5 kilogram bags because FDA found the product contaminated with Salmonella Blockley.
FDA is issuing this advisory because we are concerned that the firm has not adequately alerted its consignees to the problem.
No illnesses have been reported to date in connection with this problem. The company has ceased the distribution of the product in question.
Break your date with Salmonella
Heed these tips for eating at restaurants as well as festivals and fairs to help ensure food-borne illness doesn't become part of the outing, says the USDA:
- Wash your hands. You know where they've been, and some of those places aren't pretty.
- Shun any fresh-cooked food that doesn't arrive at your table piping hot. Ditto for any cold food that appears lukewarm.
- Pass up foods containing raw eggs -- a common source of Salmonella bacteria. Caesar salads, hollandaise sauce and French silk pie are among foods that often contain the bacteria.
- Order your food cooked to a safe internal temperature.
- Doggie bags may seem to be a good idea, but chuck any food that you can't refrigerate within two hours. In summer heat, make that one hour.
Salmonella outbreak examined
County and state health officials continue investigating a salmonella outbreak at a South San Francisco restaurant in July that may be linked to raw almonds. One worker and 21 diners were left sick after eating La Tapatia Restaurant, reports the San Mateo County Daily Journal.
State investigators discovered La Tapatia bought raw almonds in bulk from a large food retailer and repackaged them for resale. However, all of the almonds confiscated from the restaurant all tested negative for that strain.
Currently, officials are comparing the outbreak to a similar incident in Berkeley during the same time period.
No illnesses have been reported since the initial batch.
Poultry antimicrobial eliminates need for chlorine
A new antimicrobial solution helps reduce Salmonella and other bacteria in poultry during processing and also eliminates the need for chlorine in the chilling tank, according to its manufacturer.
Chicken is the main source of food poisoning in Europe. Chicken is mainly affected by E coli, Salmonella and Campylobacter. Of the three, E. coli and Salmonella are much more dangerous to human health.
Bromitize, a new cleaning product for poultry, reduces salmonella and other carcass bacteria during processing, Solution BioSciences announced in releasing the product this week. The product replaces other chemical disinfectants in processing units and eliminates the need for chlorine in the chill tank.
"Besides being safe and easy to use, the Bromitize technology allows for more flexible plant use without the environmental air and waste water issues encountered with the currently available products," the Solution BioSciences stated.
The product significantly lowers bacteria count, with no effect on the carcass or browning, no odor and no effect on pH levels.
Bulletin to the Food Service and Retail Food Store Industry Regarding Cake Batter Ice Cream and Similar Products
The FDA is informing the retail and food service industries that incorporating an ingredient that is intended to be cooked into a ready-to-eat food that will not be cooked or otherwise treated to eliminate microorganisms of public health concern can pose a serious food safety risk. A recent multi-state outbreak of Salmonella Typhimurium has been associated with consumption of "cake batter" ice cream.
FDA wants to alert the industry that Salmonella is known to occasionally be present in flour and other non-animal foods such as barley, cereal powder, and yeast. For these reasons, FDA is asking food service operations to review their menus for these types of products and to either work with their suppliers to ensure all ingredients are intended to be ready-to-eat or to process their final products to eliminate microorganisms of public health concern. Also, routine precautionary measures should also be taken to prevent cross-contamination from raw products and surfaces that have not been adequately cleaned and sanitized.
Help fight Salmonella
At least 50 salmonella-caused illnesses have been reported within Northern Virginia in recent weeks.
Health officials are trying to determine if the cases are linked and warn all residents in the region to report such illness to them.
There have been 151 confirmed cases of Salmonella in Northern Virginia so far this year. This does not include those in recent weeks, which have yet to be confirmed by laboratory testing. The high number of new cases over a short period of time has spurred health officials to increase public awareness of the illness.
FDA highlights dangers of uncooked ingredients
Food manufacturers have been told that incorporating an uncooked ingredient into a ready-to-eat food that will not be cooked could pose a serious food safety risk.
The FDA's warning comes after a recent multi-state outbreak of Salmonella Typhimurium has was associated with the consumption of 'cake batter' ice cream sold only at Cold Stone Creamery stores, The flavor has been recalled by the company. To date, no other flavors of ice cream have been associated with the outbreak.
US food and drug officials have now confirmed that the sweet cream ice cream base in question was pasteurized and the dry cake mix that was added to the ice cream base was labeled 'bake before use' by the manufacturer.
This Cake Batter Ice Cream was prepared in food service establishments. The preparation involved adding a dry cake mix to a pasteurized sweet cream base and the combination did not undergo additional processing prior to freezing.
Dry cake mix is a product that has been designed to be rehydrated and then cooked. Dry cake mix should not be considered a ready-to-eat food because it has not been processed to ensure that pathogens have been destroyed or reduced in numbers to an acceptable level.
Ready-to-eat foods are typically processed to ensure that they are safe to consume without further cooking. Similar products, such as 'cookie dough' ice creams and 'cake mix' milk shakes, could also pose a serious food safety risk if they are prepared with ingredients that are intended to be cooked.
Survival of Salmonella Enteritidis pt 30 on inoculated almonds after commercial fumigation with propylene oxide
August, 2005
Journal of Food Protection: Volume 68, Number 8
Page 1613--1622
Michelle D. Danyluk,a Aaron R. Uesugi,a and Linda J. Harris a
aDepartment of Food Science and Technology, University of California, One Shields Avenue, Davis, California 95616, USA
ABSTRACT
Propylene oxide (PPO) is commonly used to reduce microbial populations in U.S. bulk raw almonds, but the process has not been validated for reduction of foodborne pathogens. The reduction of Salmonella Enteritidis phage type (PT) 30 inoculated onto almonds was evaluated after exposure to a standard commercial PPO treatment. Almonds were inoculated with Salmonella Enteritidis PT 30 to approximately 8.0 log CFU/g after drying. Inoculated almonds were placed in bags designed for gaseous sterilization and positioned in the center of 900-kg bins or 22.7-kg boxes of warmed almonds. Almonds were further warmed to an initial temperature of 23 to 34 degrees C, treated with PPO (0.5 kg/m3 for 4 h), and held for 0 or 2 days at 38 to 43 degrees C followed by storage for 2 to 5 days at 15 to 18 degrees C. Salmonella Enteritidis PT 30 was recovered by vigorously shaking 100 g of almonds in 100 ml of Butterfield's phosphate buffer, plating onto tryptic soy or bismuth sulfite agar, and incubating at 35 degrees C for 24 or 48 h, respectively. Populations of Salmonella Enteritidis were consistently reduced by 5.0 log CFU/g (5.2 to 8.6 log CFU/ g) when initial counts were compared with counts obtained 5 days after PPO treatment. Reductions of 1.2 to 4.4 log CFU/g occurred during post-PPO storage. Reductions were not significantly improved (P < 0.05) when almonds were held at 38 to 43 degrees C after PPO treatment. PPO residues were 400 ppm immediately after removal from the PPO chamber and declined to <300 ppm during post-PPO storage. PPO is an effective treatment for reducing populations of Salmonella Enteritidis PT 30 on bulk almonds.
Effect of refrigerating delayed shipments of raw ground beef on the detection of Salmonella Typhimurium
August, 2005
Journal of Food Protection: Volume 68, Number 8
Page 1581-1586
Neelam Narang,a Mark L. Tamplin,a and William C. Cray, Jr.b
aEastern Regional Research Center, Microbial Food Safety Research Unit, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038
bFood Safety and Inspection Service, Eastern Laboratory, U.S. Department of Agriculture, 950 College Station Road, Athens, Georgia 30605, USA
ABSTRACT
In eight separate trials, four groups of raw ground beef samples were inoculated with 0.04 to 0.3 CFU/g of Salmonella Typhimurium (DT 104). Each group consisted of four 25-g samples (three inoculated and one uninoculated). After inoculation, these samples were shipped by overnight courier in shipping containers with ice packs from the U.S. Department of Agriculture (USDA), Eastern Regional Research Center, in Wyndmoor, Pa., to the U.S. Food Safety and Inspection Service (FSIS), Eastern Laboratory, in Athens, Ga. A total of 128 samples (32 in each of four groups) were shipped. A temperature data logger was placed inside each shipping container to record the temperature during shipping and storage. The first group of ground beef samples was analyzed within approximately 1 h of arrival. The second group of samples was left in the original containers, with a gel ice pack, for 24 h before processing. The third and fourth groups of samples were removed from the original shipping containers and stored at room temperature (21 ± 2 degrees C) for 6 h and then in a refrigerator at 4 ± 2 degrees C for 24 and 48 h, respectively, before analysis. The samples were analyzed for the presence of Salmonella according to the USDA/FSIS Microbiological Laboratory Guidebook, chapter 4.02. There was no significant difference in the presence and levels of Salmonella in ground beef among the four test groups. These data show that it is acceptable to process the late-arriving ground beef samples for the detection of Salmonella if they are kept in a refrigerator (4 ± 2 degrees C) for 24 to 48 h or when the shipments arrive late (24 h in the container with ice pack).
Almond orchard food safety link
Linda Harris, a Cooperative Extension microbiologist and food safety specialist in the food science and technology department at UC Davis, explains why it is important that all almonds coming into a processing facility be "as free from Salmonella as possible."
Two outbreaks in three years of salmonellosis involving California almonds have put the state's No. 1 agriculturalexport on notice that constant vigilance by growers, huller/shellers, and handlers is necessary to continue to provide a safe and healthful product.
Even if a handler pasteurizes almonds, their growers still have a responsibility to protect the crop from on-farm sources of microbial contamination. Salmonella bacteria are known to be present at very low levels throughout production areas in California, says Merle Jacobs, associate director of industry relations for the Almond Board of California.
The Almond Board has developed GAPs for almond growers that target the four main sources of on-farm contamination. They are:
- Poor quality water, or poor moisture management that favors microbial growth.
- Manure as fertilizer, while not recommended by the Almond Board, should be properly composted if used.
- Fecal material from wild animals and livestock or pets.
- Poor human hygiene practices.
- Water at harvest
Overall, handlers are now being more diligent in tracking almonds by lots, and keeping accurate records of lot numbers so that any problems can be traced back to the grower, according to Jacobs. In the event of a recall, this is the information that regulators will require in order to determine the source of the problem. Another recall will not only hurt the handler involved, but also the huller, sheller, grower, and the entire almond industry. For this reason, GAPs are more important than ever. Most growers are already following many of the GAPs, and others can be phased in one at a time.
Growers should not be "intimidated into inaction," by the size and scope of the GAP's, Jacobs advises.
Steering clear of salmonella
The best defense against salmonellosis and other food-borne diseases is safe food handling. For 20 years, the USDA's Food Safety and Inspection Service has been trying to get that message to consumers.
But changes in the food industry and Americans' eating habits make the job challenging. An estimated 76 million cases of food poisoning occur each year in the United States; some 5,000 are fatal, according to the CDC.
To avoid infection at home, you know the drill: Wash hands and utensils after preparing raw meat. Put those hot-off-the-grill burgers onto a clean plate -- not the one that held uncooked meat. Cook food thoroughly and serve hot food hot. Don't thaw meat at room temperature. Scrub produce before slicing it.
Cutting down on food-borne illness Leave E. coli, Salmonella, Listeria and Campylobacter off the guest list
To prevent food-borne illness, the FDA recommends that perishable food be out no more than two hours, or one hour in temperatures above 90 degrees. Food that sits out longer should be tossed, said Joan Miller, extension educator at Michigan State University Extension.
The bacteria responsible for foodborne illness - E. coli 0157, Salmonella, Listeria, Campylobacter - can wreak havoc on the gastrointestinal tract and, in some cases, lead to serious illness and death.
Picnickers can reduce the chance of food poisoning still further by observing a few simple rules:
- Keep cold food cold, in insulated coolers with gel packs, when carrying it in and out.
- Pack coolers full, to keep the temperature down.
- When possible, use separate coolers for beverages, which will be opened frequently, and perishables, which should remain closed.
- Wash hands with soap and water in the outdoors, and make sure all food handlers do the same.
Another potential source of cross-contamination is the ubiquitous kitchen sponge. Ideally, Miller said, sponges should be allowed to dry between uses and replaced once a week. Consider using dish towels rather than sponges, she suggested. Launder the towels frequently in hot water and allow them to dry completely between uses.
The USDA also recommends not rinsing meat. Bacteria on the surface will be killed when the meat is cooked, and the rinsing process may contaminate utensils and countertops.
Salmonella in Spain
Regional health authorities in Spain have confirmed today that more than 500 people are affected by the current outbreak of Salmonella in Spain. All of the people being treated seem to have been infected by pre-packed roast chicken. None of them are in a serious condition.
The outbreak is widespread and most regions in Spain have registered cases of patients with symptoms of salmonella.
The Spanish food company Grupo Sada confirmed yesterday that it had found traces of the salmonella germ in one the sauce pipes of its factory in Toledo. All Sada chicken products have been withdrawn from the market and consumers who may have purchased a roast chicken are advised to throw it away.
The worst affected region is Murcia with 140 cases, including 10 hospitalised patients, followed by Andalusia (108) and Castilla La Mancha (88) where 4 patients have been admitted to hospital. Other regions affected include Castilla y Leon, the Balearic Islands, Extremadura, Catalonia, the Valencia Region, Madrid and the Rioja.
Shell Shocker: Some turtles carry salmonella that can be dangerous to humans
Reptiles are a source of salmonella infection, and more than 90 percent of reptiles carry salmonella bacteria. The disease is transmitted by contact with the animal's fecal matter, which can occur by touching the animal, according to the CDC.
"You have to remember that there are many different types of salmonella," said Greg Chapman, a local veterinarian. "Some are pathogenic to humans."
An estimated 74,000 cases of the 1.2 million cases of salmonella infection each year in the United States are caused by contact with reptiles and amphibians, according to a CDC report. Typically, these infections cause several days of severe diarrhea, fever and abdominal cramps. In some cases, however, serious or even life-threatening complications develop.
The CDC estimates about 600 people die each year from salmonellosis, the bacterial disease caused by the germ salmonella, and about 40 of those deaths are linked to reptiles.
Eggs may be linked to rise in food-borne ills
The N.C. Laboratory of Public Health has detected nearly five times as many cases of a food-borne illness called Salmonella enteritidis in 2005, as compared with the first six months in 2004. State health officials are continuing to investigate, and no common source for all these cases has been found.
But recent outbreaks of the illness in nearby states have largely been associated with eggs, as have several of North Carolina's previous outbreaks, reports Dave Harbin for The Charlotte Observer.
Salmonella can be found inside eggs that appear perfectly normal but, if the eggs are eaten raw or undercooked, the bacterium can cause illness.
Eggs can be an important source of nutrition but, unlike egg-borne salmonellosis of past decades, the current epidemic has been traced to intact and disinfected grade A eggs. The reason is that salmonella can infect healthy appearing hens and contaminate eggs before the shells are even formed. These food-safety rules can help you avoid these illnesses:
- Don't eat raw eggs or foods containing raw eggs, like cookie dough, blender drinks, homemade mayonnaise, or homemade ice cream. Use a pasteurized liquid egg product or pasteurized in-shell eggs if the food won't be cooked before eating. Buy clean eggs. Choose Grade A or AA eggs with clean, uncracked shells.
- Keep eggs refrigerated in their carton in the coldest part of the refrigerator, not in the door, and use them within three to five weeks. The refrigerator should be set at 40 degrees Fahrenheit (5 degrees Celsius) or slightly cooler.
- Freeze eggs for longer storage by breaking the eggs, beating the yolks and whites together, and putting the mixture in a freezer container. Use frozen eggs within one year.
- Cook eggs until yolks are firm. Poaching, hard cooking, scrambling, frying and baking are some of the cooking methods that can be used to safely cook eggs.
- Eat eggs promptly after cooking. Do not keep eggs warm for more than two hours.
- Cleanliness is very important. Wash hands, utensils, equipment and work areas with warm, soapy water before and after contact with eggs and egg-rich foods.
About-Salmonella website is resource for victims of outbreak linked to Il Fornaio -- Beverly Hills restaurant
The LA County Department of Health Services issued a health alert Wednesday to diners who ate at the Il Fornaio restaurant located at 310 N. Beverly Drive in Beverly Hills. At least three people became ill with Salmonella infections and two were hospitalized after eating at Il Fornaio between July 12 and 16. The restaurant used raw and undercooked eggs in some of its recipes.
www.About-Salmonella.com provides information on the symptoms and risks involved with Salmonella infection, together with links to information on outbreaks and resources for victims. Marler Clark, the Seattle attorneys who have represented hundreds of victims of Salmonella outbreaks, sponsor the site.
Marler said, "Il Fornaio could have taken some very simple steps to preventing illness among its customers, starting with using pasteurized shell eggs in recipes that call for raw or under-cooked eggs."
Salmonella Spikes In 2005
In North Carolina, 453 cases of salmonella have been reported in the first five months of 2005, according to North Carolina's State Health Director Leah Devlin, M.D.
The North Carolina cases to date are four times the number of cases reported through all of 2004, and the state's division of public health believes that the outbreak resulted from ingesting raw or undercooked eggs, according to WFMY News 2.
In the report, Dr. Devlin stated: "The bacterium that causes Salmonella enteritidis can be found inside seemingly normal eggs, but if eggs are eaten raw or undercooked, the bacteria can cause sickness and even death."
In the past several months alone, salmonella has sickened individuals in numerous states. Already this summer, residents in Minnesota, Washington, Oregon and Ohio were allegedly sickened by Salmonella typhimurium after consuming ice cream purchased at Cold Stone Creamery outlets. The ice cream was recalled last month.
The FDA also suggests using pasteurized eggs for all dishes that call for raw or softly cooked eggs.
The National Restaurant Association is also trying to increase awareness levels, recommending that eggs be cooked to 145 degrees, and held there, in order to eliminate salmonella. Few cooks actually temperature test their egg dishes, in turn preparing many eggs in styles with soft yolks that don't meet these safe temperature levels, such as over-easy eggs which are a favorite for dunking toast.
Salmonella outbreak reported at Beverly Hills restaurant
There has been an outbreak of salmonella at a popular Beverly Hills restaurant.
Los Angeles County health officials say at least three people who ate at Il Fornaio in Beverly Hills have contracted salmonellosis, and they are searching for other diners who also may have gotten ill.
A Department of Health Services spokeswoman says the three patrons have all recovered or are recovering. She says the cases likely stemmed from the restaurant's use of raw or undercooked eggs.
Outbreaks of E. Coli Off; Not so Salmonella
Federal disease detectives say they've seen a significant decline in rates of E. coli infections because of better testing of the meat supply, but they're making slow progress against contamination by drug-resistant strains of salmonella.
Robert Tauxe, chief of the foodborne-disease unit at the CDC, said he's also concerned by increasing rates of contamination of shellfish - mainly raw oysters - from a bacterium called vibrio that can be lethal to people with chronic liver problems.
Tauxe said the industry is responding to the problem, and he noted that this year, California's Almond Board is requiring that all nuts harvested be pasteurized after sporadic cases of salmonella were traced to raw almonds. Some 95 percent of the almond crop was already being treated through roasting or heating to kill the pathogen.
Tauxe said CDC disease detectives are also improving their ability to use genetic fingerprints to track the source of outbreaks.
He said fingerprinting was responsible for last year's breakthrough that allowed the CDC to match several outbreaks at Mexican and Italian restaurants in Pennsylvania to Roma tomatoes shipped from a Florida distributor.
Tauxe said government surveillance data shows that the meat industry has made improvements in averting outbreaks of E. coli O157:H7, a particularly virulent strain of the common pathogen that can attack the kidneys of young children and has killed some.
Blue Cross Blue Shield of Michigan and Blue Care Network Provide 'Food for Thought' for Safe Summer Picnics
Blue Cross Blue Shield of Michigan and Blue Care Network are working to help keep everyone cool, calm and well all season long.
"If you're packing a picnic, the recipe for perfect outdoor events includes preparing your food properly. Unless you freeze dishes, don't prepare your picnic items more than one day ahead," says George Kipa, M.D., deputy corporate medical director for Blue Cross Blue Shield of Michigan. "Be sure foods like potato salad are quickly cooled after making to retard bacteria growth."
Other tips include:
- Once at the site, keep this and other mayonnaise-based foods cold. One way is to serve it in a bowl kept on ice. The two more common bacteria that cause food poisoning, salmonella and shigella, are always waiting for an opportunity to become uninvited guests and ruin a good time outdoors.
- Keeping food at around 40 degrees in a cooler will prevent bacteria growth. Use commercial frozen packs. Keep cold drinks in a separate cooler from food, Kipa recommends.
- Since the trunk of your car can reach upwards of 150 degrees, try transporting your cooler in the passenger area. Once at the site, store it in the shade or keep a blanket over it for extra insulation. Keep it closed and out of the sun until you're ready to serve.
- Melons can be a wonderful taste treat at the picnic table, but because they are not acidic, they are good bacteria nurseries, often on the rind. Wash all watermelons, honeydew or muskmelons before cutting and serving, and keep these and all other ready-to-eat foods away from uncooked meats, poultry or seafood.
- Don't partially pre-cook food and finish cooking the day of the event. Doing so encourages bacteria growth, and reheating does not make it safe, Kipa advises. If you're serving hot food, keep it hot. Don't reuse utensils that have touched raw foods unless you wash them in hot, soapy water first.
- Wash your hands as well each time after handling raw foods. Thoroughly cook foods like burgers, and make sure poultry is cooked until juices run clear. Don't use the same plate to serve meats that you prepared them on unless they're thoroughly washed first, and never reuse marinades.
- When the party is over, properly refrigerate leftovers and freeze them if you don't plan to use them within a day. And remember the abiding rule of all good party hosts: When in doubt, throw it out.
Salmonellosis
There is a large variety of Salmonellae organisms that can cause the food infection Salmonellosis.
These bacteria grow inside the host and produce a toxin which causes illness by irritating the intestinal walls. One million or more organisms must be ingested in order to cause illness.
Most cases of salmonellosis are a result of contact of prepared foods with raw meet or its juices. Eating raw or rare meat is also a danger. Other cases result from insufficiently cooked poultry, eggs, and dairy products especially when kept unrefrigerated for longer periods of time.
Salmonellae bacteria can be prevented by cleanliness and sanitation of food handlers and equipment, pasteurization, and refrigeration.
Economart cleared in salmonella outbreak
No common source has been found for all 15 cases of salmonella cases reported in late May and early June in Williston, but a search for a possible food supplier responsible is going nationwide.
The original cases seemed they had a common link to Economart, but as we included further cases to the report, we could not determine the same link to the store. Therefore, the source of the cases remains unknown at this time," said Julie Goplin, an epidemiologist for the State Health Department.
"We reported all cases to the Center for Disease Control and found matches to this strain nationwide. There were 28 others in 17 states ... There may be a possible source in all the cases. If it happened about the same time in 17 other states, it leads us to believe there may be a possible common source in the supplier," Goplin said.
Research and Markets: Understanding Pathogen Behaviour: Virulence, Stress Response and Resistance
Research and Markets has announced the addition of Understanding Pathogen Behaviour: Virulence, Stress Response and Resistance to their offering.
Pathogens respond dynamically to their environment. Understanding their behaviour is critical both because of evidence of increased resistance to established sanitation and preservation techniques, and because of the increased use of minimal processing technologies which are more vulnerable to the development of resistance. "Understanding Pathogen Behaviour" summarises the wealth of recent research and its implications for the food industry.
After two introductory chapters on ways of analysing and modelling pathogens, Part 1 summarises current research on what determines pathogenicity, stress response, adaptation and resistance. Part 2 reviews the behaviour of particular pathogens, reviewing virulence, stress response and resistance mechanisms in such pathogens as Salmonella, E.coli and Campylobacter. The final part of the book assesses how pathogens react and adapt to particular stresses from heat treatment and the effects of low temperature to the use of disinfectants and sanitizers.
With its distinguished editor and international team of contributors, "Understanding Pathogen Behaviour" will be a standard reference for the food industry in ensuring food safety.
Food detectives
Whenever there is an outbreak of food-borne illnesses, Dean Bodager and other members of the Florida Department of Health track down the source. Most outbreaks occur at the point of preparation -- a restaurant employee who didn't wash his or her hands properly, food that wasn't kept at the correct temperature to prevent bacteria growth, or some sort of cross-contamination.
But sometimes it's more difficult, such as when health officials learn of people who have fallen ill but did not eat at the same restaurant or buy food from the same market. That's when the epidemiologists become detectives, interviewing those who have been ill, dissecting their meals and eliminating suspects to find a common thread and, ultimately, the source.
Bodager says the questions investigators ask are carefully tailored to the specific type of infection. Bacteria have different profiles and each takes a specific length of time to cause illness. Hepatitis takes about 30 days, E. coli three to five days, salmonella poisoning one to three, sometimes five, days. Cyclospora can take up to a week and a half. By knowing the type of parasite or bacteria and when the person got ill, investigators know what period of time to look at to determine the point of infection.
Petting Zoo Safety
For young children, a trip to a petting zoo is a recreational and educational treat. With the rise in popularity of petting zoos, there's a potential for the rise of E.coli and salmonella infections, mostly as a result of people not washing their hands.
Taking the simple precautions of washing immediately after visiting a petting zoo and not preparing food with hands that have touched potentially infectious animals can make all the difference.
Dr. Jeanne Ellen Hyrciuk, MD, FCAP, reminds visitors about safeguarding against the hazards of disease-inducing bacteria by carefully supervising children, having people wash their hands after contact with petting zoo animals and looking out for signs of illness such as nausea, stomach cramps, diarrhea or fever.
OJ contamination sparks industry fears
The discovery of potential Salmonella Typhimurium contamination in an orange juice product has compounded worries over falling juice sales in the US.
The FDA has warned consumers against drinking certain unpasteurized orange juice products distributed under a variety of brand names by Florida-based Orchid Island Juice Company because of potential Salmonella Typhimurium contamination.
Dr Robert Brackett, director of the FDA's Center for Food Safety and Applied Nutrition reminds consumers that "It is important to note, however, that the vast majority of orange juice sold in stores is pasteurized and safe to drink."
The FDA says that there have been 15 reported cases to date of a matching strain of illness directly linked to a history of consumption of Orchid Island Juice from mid-May to June in Michigan, Ohio and Massachusetts.
In addition, at least 16 other states have reported cases of Salmonella Typhimurium infection that match this specific strain. Further investigations are underway to determine if these infections are also related to these products or not.
The products do not bear a warning label that the juice is unpasteurized. Such warning labels do appear on many unpasteurized juice products, so consumers should not assume these products are safe to consume simply because they do not bear the "unpasteurized" warning label.
Marler Clark Calls on FDA to Ban Sale of Unpasteurized Juices
The FDA has announced that Orchid Island Juice Co. of Fort Pierce, Florida was recalling unpasteurized orange juice after fifteen cases of Salmonella Typhimurium were traced to consumption of Orchid Island orange juice.
In light of the FDA's recall announcement, Seattle attorney William Marler of Marler Clark has called again on the FDA to completely ban the sale of all unpasteurized juices.
"It is simply outrageous that after all we've learned about the importance of pasteurizing fruit juice, especially after the Odwalla and Sun Orchard outbreaks, we still have companies selling unpasteurized juices without warnings, the government allowing it, and people getting sick because of it," said Marler. "Why the FDA would allow a company to produce an unpasteurized product and allow no warning label is beyond me."
"I've represented thousands of victims of Salmonella outbreaks," Marler continued. "Infections are not pretty. These people suffer from intense abdominal cramps, bloody diarrhea, and severe nausea and vomiting. These 15 people could be perfectly healthy had the juice they were sold been pasteurized."
MARLERCLARK CALLS ON FDA TO BAN SALE OF UNPASTEURIZED JUICES
In light of the July 8, 2005 FDA recall of unpasteurized juice produced by Orchid Island Juice Co. of Fort Pierce, Florida, Seattle attorney William Marler of Marler Clark (www.marlerclark.com), has called again on the FDA to completely ban the sale of all unpasteurized juices. "It is simply outrageous that after all we've learned about the importance of pasteurizing fruit juice, especially after the Odwalla and Sun Orchard outbreaks, we still have companies selling unpasteurized juices, and the government allowing it. This must stop," said Mr. Marler. According to the FDA, fifteen cases of infection with Salmonella enterica serotype Typhimurium have been directly linked with consumption of Orchid Island juice in Michigan, Ohio, and Massachusetts from mid-May to mid-June.
"Not only was Orchid Island exempted from using pasteurization, it also appears that the FDA may have exempted it from labeling its juice as unpasteurized. Why the FDA would allow a company to produce an unpasteurized product and allow no warning label in beyond me," Marler added. The FDA in 1998 had set forth a labeling requirement that stated: "WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria which can cause serious illness in children, the elderly, and persons with weakened immune systems."
Prior Salmonella Outbreaks in Orange Juice
May-June, 1995: Salmonella Serovars Hartford, Gaminara and Rubislaw -- In Orlando, Florida, U.S.A., cases of Salmonella infections were reported at a Walt Disney World theme park after people drank unpasteurized orange juice. There were 63 cases from 21 states (average age 10 years old) and 22% were hospitalized. No deaths occurred. Salmonella of three different serotypes were found (Parish, 1998, Smith De Waal et al., 1999). Isolates of the three serovars from the patients, orange juice and processing environment demonstrated a link between the facility and the outbreak (Parish, 1997). Amphibians are suspected to be the source of contamination (Parish, 2000). JAMA. 1999 May 26; 281(20):1892-3.
February, 1999: Salmonella enterica -- In Adelaide, Australia there were approximately 500 laboratory confirmed cases of Salmonella infection from fresh, chilled, unpasteurized orange juice. No deaths occurred. The Knispel Fruit Juice Pty Ltd's orange juice called "Nippy's" was found to be the cause of the outbreak (Steene, 1999). Oranges from a fresh fruit packing house were the source of the contamination (Parish, 2000).
June 1999: Salmonella Muenchen -- In the summer of 1999, over 400 people became infected and one died as a result of drinking either frozen or fresh unpasteurized orange juice contaminated with Salmonella Muenchen. The product was sold by the bottle and in bulk to restaurants, hotels and other food establishments. Thus, 15 US states were involved and 2 Canadian provinces. The juice was produced by Sun Orchard Inc. in Tempe, Arizona and was labeled under a number of different brand names (Sun Orchard, Aloha, Zupan, etc.) (Steinberg, 1999). The causative organism was isolated from samples of the packaged raw juice as well as from storage vats within the packaging facility. Three other Salmonella strains were also isolated from the product at the plant in Tempe, Arizona. Import of Mexican orange juice that contained melted ice is the suspected source of contamination. This was the largest Salmonella outbreak associated with unpasteurized orange juice. JAMA. 1999; 282:726-728.
April 2000: Salmonella enteritidis -- Seventy-four confirmed cases of Salmonellosis were reported in 7 US states. No deaths occurred. California Day-Fresh Foods, who sells the unpasteurized juice as "Naked Juice" and "Ferraro's", was implicated in the outbreak. The source of contamination is unknown. Source: Press Release, Colorado Department of Public Health and Environment, April 20, 2000.
About Salmonella
Salmonella is one of the most common enteric (intestinal) infections in the U.S. The reported incidence of Salmonella illnesses are about 17 cases per each 100,000 persons.
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.
According to the April 15, 2005 MMWR article on FoodNet data, five Salmonella serotypes accounted for 56% of all Salmonella infections, as follows: Typhimurium, (20%); Enteritidis, (15%); Newport, (10%); Javiana, (7%); and Heidelberg, (5%).
Salmonellosis
The acute symptoms of Salmonella gastroenteritis include the sudden onset of nausea, abdominal cramping, and bloody diarrhea with mucous. The onset of symptoms usually occurs within 6 to 72 hours after the ingestion of the bacteria. The infectious dose is small, probably from 15 to 20 cells. There is no real cure for a Salmonella infection (or salmonellosis), except treatment of the symptoms. For most strains of Salmonella, the fatality rate is less than one percent. Symptoms of Salmonella infection include diarrhea, abdominal cramps, fever, nausea, and/or vomiting. The diarrhea may be non-bloody, occur several times per day, and not be very voluminous, although in severe cases it may be frequent, bloody and/or mucoid, and of high volume. Fever generally occurs in the 38(degree) C to 39(degree) C range. Vomiting is less common than diarrhea. Headaches, myalgias (muscle pain), and arthralgias (joint pain) are often reported as well. Whereas the diarrhea typically lasts 24 to 72 hours, patients often report fatigue and other nonspecific symptoms lasting 7 days or longer.
About Marler Clark, LLP PS
The attorneys at Marler Clark, www.marlerclark.com, have extensive experience representing victims of foodborne illnesses. The firm has successfully represented victims of Salmonella related to contaminated sprouts, cantaloupe, cereal, orange juice, and other foods. The firm has represented over 1,500 victims of Salmonella infections since William Marler represented Brianne Kiner in her $15.6 million E. coli settlement with Jack in the Box in 1993. Mr. Marler represented most of the ill victims of the Odwalla Apple Juice E. coli outbreak in 1996 and the Sun Orchard Salmonella Orange Juice outbreak in 1999. For more information on Salmonella cases see, http://www.marlerclark.com/news-salmonella.htm, www.salmonellalitigation.com and www.salmonellablog.com. William Marler can be reached at bmarler@marlerclark.com and 1-206-346-1890.
Unpasteurized OJ May Be Contaminated
Unpasteurized orange juice products from Orchid Island Juice Co. of Fort Pierce, Fla. are being recalled, because they may be contaminated with salmonella, an organism that can cause serious and sometimes fatal infections.
The juice is packaged and distributed under a variety of brand names, including Nino Salvaggio's, Westborn Market and Natalie's Orchid Island Juice.
The products do not bear a warning label that the juice is unpasteurized.
So far, health officials have tied the contaminated products to 15 reported cases of illness.
Lukewarm meals, raw eggs harbor food-borne illnesses
The best defense against salmonellosis and other food-borne diseases is safe food handling. For 20 years, the USDA's Food Safety and Inspection Service has been trying to get that message to consumers.
But changes in the food industry and Americans' eating habits make the job challenging, reports The Washington Post. An estimated 76 million cases of food poisoning occur each year in the United States; some 5,000 are fatal, according to the Centers for Disease Control and Prevention.
To avoid infection at home: Wash hands and utensils after preparing raw meat. Put hot-off-the-grill burgers onto a clean plate -- not the one that held uncooked meat. Cook food thoroughly and serve hot food hot. Don't thaw meat at room temperature. Scrub produce before slicing it.
For eating out, here are a few other tips:
- Shun any fresh-cooked food that doesn't arrive at your table piping hot.
- Ditto for any cold food that appears lukewarm.
- Pass up foods with raw eggs, a common source of salmonella bacteria. Ceasar salads, hollandaise sauce and French silk pie are among foods that often contain them.
- Order your food cooked to a safe internal temperature.
- Doggie bags may seem like a good idea, but chuck any food that you can't refrigerate within two hours. In summer heat, make that one hour.
Food-borne illness on the rise
The North Carolina Laboratory of Public Health has detected nearly five times as many cases of the food-borne illness Salmonella enteritidis so far this year compared to the first six months in 2004, indicating a troubling rise in S. enteritidis cases statewide.
Surrounding states are experiencing similar increases in Salmonella enteritidis. North Carolina's divisions of Public Health and Environmental Health are working with other agencies here and in those states, as well as with the CDC, to halt the rapid increase of S. enteritidis. No common source has yet been identified for the North Carolina outbreak, so health officials are continuing their investigation.
However, recent outbreaks of the illness in nearby states have largely been associated with eggs, as have several of North Carolina's previous outbreaks. Beef, poultry, and unpasteurized milk have also been associated with outbreaks of this type of Salmonella.
How to avoid the scourge of salmonella
The best defense against salmonellosis and other food-borne diseases is safe food handling. The USDA's Food Safety and Inspection Service has been trying to get that message to consumers. But changes in the food industry and Americans' eating habits make the job challenging.
An estimated 76 million cases of food poisoning occur each year in the United States; 5,000 are fatal, according to the Centers for Disease Control and Prevention.
For eating out, here are a few tips:
â– Shun any fresh-cooked food that doesn't arrive at your table piping hot. Ditto for any cold food that appears lukewarm.
â– Pass up foods containing raw eggs -- a common source of salmonella bacteria.
â– Order your food cooked to a safe internal temperature. The recommended temperature for a hamburger is 160 degrees.
About-Salmonella website is resource for outbreak linked to Rock Springs Restaurant
Sweetwater County Environmental Health officials have traced a Salmonella outbreak to the Sand's restaurant located on 9th Street in Rock Springs, Wyoming. At least eight patrons have become ill with Salmonella poisoning.\
Resources for victims of Salmonella outbreaks are available on the Web, with sponsored sites on Salmonella and Salmonella litigation provided by Marler Clark, the Seattle law firm nationally recognized for its successful representation of victims of foodborne illness. The firm sponsors a Web site specifically about Salmonella, its symptoms, risks of infection, treatment, and news about outbreaks.
Juvenile Reactive Arthritis
Arthritis, in children or adults, is called "reactive" when it is due to a delayed reaction to an infection. The arthritis usually occurs two to four weeks after the infection and lasts from eight to 16 weeks. It may recur or last longer in some people. Current research supports combining antibiotics with other treatments for this condition.
Signs and Symptoms
- Joint problems in large joints, such as hips, knees and ankles, and sacroiliac joints
- Affects fingers and toes
- Joint problems on one side of the body only
- Swelling of entire fingers or toes, making them resemble sausages
- HLA-B27 genetic tissue type
Causes
The most common infections causing juvenile reactive arthritis include:
- Bowel infections, such as dysentery and food poisoning
- Bacteria, such as shigella, campylobacter or salmonella
- Sexually transmitted diseases, such as chlalmydia
Senators back food safety bill
Both U.S. senators from Wisconsin are supporting a bill to strengthen the authority of the USDA - authority that was struck down by federal court about four years ago.
The Meat and Poultry Pathogen and Reduction Act stems from a 2001 court case, Supreme Beef v. USDA, in which the beef processor sued the USDA after the government threatened to pull federal inspectors out of the plant, which would essentially shut it down. The Texas-based Supreme Beef Processors Inc. had failed the USDA's salmonella tests three times in less than a year, but claimed in the suit that by law, the USDA could not shut down the plant. Once a district court ruled in favor of the beef processor, the USDA appealed.
The 5th Circuit Court of Appeals ruled that the USDA acted outside its regulatory authority, saying that "the performance standard, of itself, cannot serve as a proxy for cross-contamination," with other pathogens, and that "salmonella itself does not render a product 'injurious to health.'"
According to the FDA, when beef is ground to make hamburger, bacteria that may have been present on the surface of the meat end up inside the meat and are less likely to be killed if the proper temperature is not reached while cooking.
Ground beef should be cooked to at least 160 degrees Fahrenheit. If no thermometer is available to ensure this happens, the FDA recommends that consumers not eat ground beef that is still pink inside.
Summer Food Safety Guidelines Stressed
At the same time temperatures rise, people are more likely to leave food unrefrigerated for longer time periods. Food sits out at picnics, barbecues and during travel, and the number of food borne illnesses increases during the summer.
Bacteria love the hot, humid days of summer and grow faster than at any other time of the year. When the temperature is above 90 degrees, the time perishable food can be left outside the refrigerator or freezer drops from two hours to one hour.
Beat bacteria this summer with these tips for safe food from The Pilot:
- Keep perishable foods cool by transporting them to the picnic site in an insulated cooler kept cold with ice or frozen gel packs. Perishable foods include meat, poultry, seafood, eggs, dairy products, pasta, rice, cooked vegetables, and fresh-peeled and/or cut fruits and vegetables. Also, pack the cooler immediately before leaving home with foods that have been kept chilled in the refrigerator. Avoid frequently opening the cooler containing perishable food. If you can, pack beverages in one cooler and perishables in another.
- Wash surface of fruit. Though only the inside of the melons are eaten, the outside rind needs to be washed as bacteria are present in the soil which can contaminate the skin of the melon and then be transferred when the melon is cut into.
- When making homemade ice cream, use an egg-based ice cream recipe that uses cooked, stirred custard instead.
- Bacteria normally are found on the external surface of larger cuts of meat like beefsteaks. Steaks are safe cooked to 145 degrees (versus 160 degrees for ground-up meat such as hamburgers) since the outside will reach a temperature high enough to kill these surface bacteria. However, if a steak is poked with a knife or fork, these bacteria can be pushed into the steak and then the steak must be cooked to 160 degrees, the same as hamburgers. Use a long handle tong to handle meat on the grill. Use a separate set of tongs for removing cooked meat, poultry and seafood from the grill.
- Avoid cross-contamination. Place cooked meat, poultry and seafood on a clean plate, rather than the plate on which it was carried to the grill.
- When possible, wash hands with warm soapy water for 20 seconds before handling food.
- When eating away from home, pack disposable towels or hand sanitizer if no hand washing facilities are available.
Summer food safety tips
Craig Hedberg of the University of Minnesota's School of Public Health says that while it's a pleasure to eat outside, the risks for contracting food-borne illnesses are higher when you prepare and serve a meal out of doors.
Often people skip the crucial step of washing one’s hands when eating outside because running water isn't readily available. But going out of your way to wash your hands will go a long way toward reducing the risk of tainting food with harmful, says Hedberg.
Improper handling raw meat and poultry is a huge culprit in causing food poisoning. Make sure that raw meat and poultry, or their juices, don't come in contact with any raw foods that are on the menu. It's also important to not re-contaminate the cooked meat or poultry by putting it back on the dish that held it when it was raw. Bacteria could still be living there.
To get rid of dangerous bacteria, thoroughly cooking meat and poultry is imperative. To tell if food is done, use a food thermometer that reads the meat or poultry's internal temperature. The U.S. Department of Agriculture recommends that chicken breasts be cooked to 170 degrees, hamburgers to 160 degrees, and steaks to 145 degrees. People who are concerned about hamburgers should consider using irradiated meat. The treatment process kills most dangerous bacteria, reducing the likelihood that they will cause anyone to become ill.
Protect salads by thoroughly washing fresh fruits and vegetables under running water to remove all dirt and visible contamination. Cut away bruised or damaged parts, which are great spots for bacteria to thrive. Once produce has been cleaned and cut up, keep it cool until it is ready to be served. Even fresh fruit and veggies can grow harmful bacteria like salmonella when sitting outdoors in warm temperatures.
While many people think of mayonnaise as a primary culprit for causing food poisoning, this reputation is not deserved. These days, people don't make their own mayonnaise, instead using a store-bought product made with pasteurized eggs and an acid, like vinegar, and while this keeps unsafe bacteria at bay, it's still important to keep dishes made with mayo cold.
To make sure your summer gatherings stay fun, Hedberg says, follow this rule of thumb: keep your cold foods cold and your hot foods hot, and your guests will go away happy and healthy.
William D. Marler, Food Poisoning Attorney - Lawyer
William D. Marler (www.williammarler.com), an attorney at Marler Clark LLP PS (http://www.marlerclark.com) has extensive experience representing victims of bacterial and viral food poisonings. Since 1993, Marler Clark has represented victims of most of the largest foodborne illness outbreaks in the United States, including the 1993 Jack in the Box E. coli, 1998 Odwalla E. coli, 1999 Sun Orchard Salmonella, 2002 ConAgra E. coli and Chili's Salmonella outbreaks, the 2003 Chi Chi's Hepatitis A outbreak, and the 2004 Sheetz Salmonella outbreak.
Bill feels that a lawyer should do more than just sue corporations. That is why he speaks frequently on issues of safe food and formed Outbreak, Inc. (http://www.outbreakinc.com), a not-for-profit business dedicated to explaining to companies why it is in their interest to avoid food illness litigation. Bill also has created (http://marlerblog.com) as a way of updating the Web on issues of interest to him.
Don't let the food poisoning bug get you
Northeast Colorado Health Department's Deanna Herbert warns that most food poisoning cases happen in the summer months. Warmer weather is the perfect environment for bacteria in food to multiply rapidly so it's very important to take those extra precautions for safe food handling during this time, especially when you're preparing perishable foods such as meat, poultry, seafood and egg products, and salads that contain mayonnaise.
Tips that will help keep your outdoor feasts safe this summer:
- Wash your hands with hot, soapy water before and after handling food.
When shopping, buy cold food like meat and poultry last, right before you checkout. - Defrost meat and poultry completely before grilling so it cooks more evenly. Use the refrigerator for slow, safe thawing or thaw sealed packages in cold, running water, however you may defrost in the microwave if the food will be placed immediately on the grill.
- When carrying food to another location, keep it at 40F or below to minimize bacterial growth. Use an insulated cooler with sufficient ice or ice packs to keep the food in. Pack food right from the refrigerator to the cooler immediately before leaving home. Keep the cooler in the coolest part of the car.
- Be sure there are plenty of clean utensils and platters. To prevent food borne illness, don't use the same plate and utensils for raw and cooked meat and poultry.
- Refrigerate foods when marinating for long periods of time. Don't use sauce that was used to marinate raw meat or poultry on cooked food. Boil used marinade before applying to cooked food.
- Use a meat thermometer to ensure that food reaches a safe internal temperature. Hamburgers should be cooked to 160 F, whole large cuts of beef such as roasts and steaks may be cooked to 145F for medium rare, or to 160F for medium. Cook ground poultry to 165F and poultry parts to 170F. Fish should be opaque and flake easily.
- Refrigerate any leftovers promptly in shallow containers. Discard any food that is left out more than two hours (one hour if the temperatures are above 90F).
State Issues Warning Salmonella Disease
South Carolina is facing at least two outbreaks of salmonella, one of which could be attributed to raw or undercooked eggs. In an effort to prevent cases of the disease in North Carolina, state health officials are reminding North Carolinians to take appropriate measures when handling and using eggs.
State Health Director Dr. Leah Devlin stated that "North Carolina has reported 453 cases of salmonella in the first five months of 2005, which consists of cases contracted from food, people and pets, almost four times that number of cases were reported in 2004.”
The bacterium that causes salmonella enteritidis can be found inside seemingly normal eggs, but if eggs are eaten raw or undercooked, the bacteria can cause sickness and even death.To prevent infection with salmonella enteritidis, follow these rules when buying, storing, preparing, serving and eating eggs:
- Don't eat raw eggs. This includes beverages made with raw eggs and foods traditionally made with raw eggs such as Caesar salad, hollandaise sauce, homemade mayonnaise, ice cream, eggnog and cookie dough, unless the dish was made with a pasteurized liquid egg product or pasteurized in-shell eggs. Egg mixtures made with an egg-milk base cooked to an internal temperature of 160 degrees are safe, too. Use a thermometer to make sure the mixtures reach the correct temperature.
- Buy clean eggs. At the store, choose Grade A or AA eggs with clean, uncracked shells. Open the carton and check that the eggs are clean and uncracked. Make sure they've been refrigerated in the store. Any bacteria present in an egg can multiply quickly at room temperature. Don't wash eggs.
- Refrigerate eggs. Store eggs in their carton in the coldest part of the refrigerator -- not in the door -- and use within three to five weeks. The refrigerator should be set at 40 degrees or slightly below. Keep hard-cooked eggs in the refrigerator, not at room temperature. Use within one week.
- Freeze eggs for longer storage. Eggs should not be frozen in their shells. To freeze eggs, beat yolks and whites together. Egg whites also can be frozen by themselves. Use frozen eggs within one year.
- Cleanliness is key. Wash hands, utensils, equipment and work areas with warm, soapy water before and after contact with eggs and egg-rich foods. Don't leave cooked eggs out of the refrigerator for more than two hours. When baking or cooking, take out the eggs you need, and then return the carton to the refrigerator.
- Cook eggs until yolks are firm. Many cooking methods can be used to cook eggs safely including poaching, hard cooking, scrambling, frying and baking. Casseroles and other dishes containing eggs should be cooked to 160 degrees as measured with a food thermometer. Serve cooked eggs and dishes containing eggs immediately after cooking, or place in shallow containers for quick cooling and refrigerate at once for later use. Use within three to four days.
Steering clear of salmonella
According to CDC, an estimated 76 million cases of food poisoning occur each year in the United States; some 5,000 are fatal. The best defense against salmonellosis and other food-borne diseases is safe food handling, says the Washington Post, and for 20 years, the USDA's Food Safety and Inspection Service has been trying to get that message to consumers, but changes in the food industry and Americans' eating habits make the job challenging.
To avoid infection at home: Wash hands and utensils after preparing raw meat. Put those cooked foods onto a clean plate -- not the one that held uncooked meat. Cook food thoroughly and serve hot food hot. Don't thaw meat at room temperature. Scrub produce before slicing it.
For eating out, here are a few other tips:
- Shun any fresh-cooked food that doesn't arrive at your table piping hot. Ditto for any cold food that appears lukewarm.
- Pass up foods containing raw eggs -- a common source of salmonella bacteria. Ceasar salads, hollandaise sauce and French silk pie are among foods that often contain them.
- Order your food cooked to a safe internal temperature. Diane Van, manager of the USDA Meat and Poultry hot line, says she asks for her hamburger cooked to at least 160 degrees -- the recommended temperature.
- Doggie bags may seem a good idea, but dispose of any food that you can't refrigerate within two hours. In summer heat, make that one hour.
Salmonellosis
From the CDC
What is salmonellosis?
Salmonellosis is an infection with a bacteria called Salmonella. Most persons infected with Salmonella develop diarrhea, fever, and abdominal cramps 12 to 72 hours after infection. The illness usually lasts 4 to 7 days, and most persons recover without treatment. However, in some persons the diarrhea may be so severe that the patient needs to be hospitalized. In these patients, the Salmonella infection may spread from the intestines to the blood stream, and then to other body sites and can cause death unless the person is treated promptly with antibiotics. The elderly, infants, and those with impaired immune systems are more likely to have a severe illness.
Continue Reading...A Taste of Food Poisoning
Carole Sugarman, a former Washington Post food reporter, now covers the Agriculture Department for Food Chemical News, reports that the CDC estimates that there are 76 million cases of food-borne illness a year in the United States, a problem that sends nearly 325,000 people a year to the hospital; 5,000 a year die from it. The young, the old and the immune-compromised are hit hardest.
Patricia Griffin, chief of the food-borne disease branch of the CDC, said that an emergency room physician recently told her that she doesn't take stool cultures anymore since the results generally don't come back for a couple of days -- after the patient has been discharged. Plus, she said, a positive result wouldn't affect treatment: Although the type and severity of food-borne disease determines the specific therapy, many infections are not treated with antibiotics or anti-diarrhea medications. That's because antibiotics can complicate the condition and possibly lead to drug resistance, and anti-diarrheals keep the disease-causing bacteria in the system rather than help get it out. Since in many cases, there's no treatment other than keeping hydrated, doctors may figure it's fruitless to take a culture. "In their minds, they're not going to do anything different," Griffin said.
Although state procedures vary somewhat, the basic protocol for responding to a suspected food-borne illness is this: If a stool sample tests positive for food-borne bacteria, the results are supposed to be reported to the state, which then alerts the CDC. The hospital or private lab is urged to send a sample of the bacteria to the state, which does further testing to determine the serotype -- the specific strain of the bacteria identified. Knowing the serotype may help identify the food that caused the problem, since certain serotypes are more common to specific foods. Monitoring serotypes also helps the CDC keep tabs on which strains are increasing in prevalence and which are decreasing.
The state labs may also take a genetic fingerprint of the bacteria and enter it into a CDC database, to see if there are any matches. Since food processors distribute their food nationwide, people in Maine and California could get sick from the same firm's hamburgers. DNA matches could help spot outbreaks and stop them from spreading.
The good news: E. coli O157:H7, campylobacter, cryptosporidium, listeria and yersinia -- underwent significant declines in 2004, compared with 1996-1998. The bad news: Salmonella infections showed the smallest decline. Of 15,806 laboratory-diagnosed cases of food-borne infections from the 10 states under CDC surveillance, more cases -- 6,464 -- were from salmonella than any other bug, but the CDC estimates that 38 cases occur for every one that's actually reported.
Figuring out what made an individual person get sick often is impossible. "Sometimes you can, sometimes you can't," said Donna Rosenbaum, a food safety consultant and the first executive director of Safe Tables Our Priority (STOP), an advocacy group for victims of food-borne disease. "Occasionally you get lucky."
Salmonella warning over Spanish lettuce
Spanish vegetables, many of which end up on British dinner plates, are being watered with untreated sewage in parts of Spain as farmers battle to raise crops in a severe drought according to The Guardian.
The environment minister, Cristina Narbona warned cabinet ministers that more farmers in the vegetable-growing region of Murcia would use untreated sewage if clean irrigation water were not made available "When they don't get irrigation water, they turn to other kinds of water."
Britain's Food Standards Agency confirmed yesterday that an outbreak of the resistant form of salmonella, Typhimurium DT104, in January had been linked to imported Spanish vegetables. "The source seemed to be iceberg lettuce from the Murcia region," a spokesman said.
The 96 reported cases were more than three times the norm for this kind of salmonella in Britain, and of the 90, 11 people needed hospital treatment. In Finland, there have been 56 cases of salmonella compared with an annual average of three.
It was unclear yesterday whether there was any scientific evidence to back Ms Narbona's link between health problems abroad with the use of untreated sewage. "The limited outbreaks observed to date suggest that only a small proportion of lettuce was contaminated," the Finnish health authorities noted, however the Food Standards Agency yesterday advised cooks to wash lettuce, wherever it came from.
Summertime Safety - Avoiding Salmonella
Federal public health authorities estimate that up to 4 million cases of salmonellosis occur each year in the United States. Salmonella can cause what is known as a food-borne illness. That means it is caused by eating a contaminated food or beverage. Pathogens such as bacteria, parasites and viruses can cause food- borne sickness, as can any poisonous chemicals added to food. More than 250 types of food-borne diseases have been identified, according to the CDC, although people have also contracted illness from salmonella by handling animals that carry the bacteria.
At least 24 cases of salmonellosis have been reported so far this year in the Roanoke and Alleghany Health Districts, epidemiologist Lex Gibson said. The number of reported cases in the districts for all of 2004 was 46, which most were independent, unrelated cases, but several members of one family did get salmonella infections from eating eggs from their chickens.
The CDC estimates that 76 million cases of food-borne illness occur each year. Most are mild, but about 325,000 result in hospitalizations and 5,000 in death. And authorities believe many more cases are never reported at all. Though food-borne illnesses are generally treatable, public health officials are concerned because they are seeing more antibiotic-resistant pathogens. And they have also seen established pathogens turn up in new organisms.
Salmonella, for example, was always associated with eggs and chickens. But in recent years, public health officials have identified more strains of the bacteria in produce, and bacteria are also good at picking up genetic material and mutating, according to Dr. Robert Tauxe, chief of the Foodborne and Diarrheal Diseases Branch at the CDC.
Gibson said epidemiologists are seeing a rise in the number of a certain strain of salmonella, called salmonella enteritidis. This strain is more closely associated with poultry and is believed to be passed from hen to egg. "We're seeing it all across the state," Gibson said. He estimated that 40 percent of the Virginia cases of salmonella are this particular strain, which can be carried inside an egg yolk.
According to Tauxe, during the 1970s, less than 1 percent of food-borne illnesses were associated with fresh produce, however through the 1990s, it rose to 6 percent. In recent years, food-borne illnesses in the United States have been traced to green onions and canteloupe from Mexico, snow peas from Guatemala and alfalfa from Australia, he said. The United States, in turn, has exported almonds with salmonella to Canada and ground beef with E. coli to Japan, he said.
FDA ISSUES NATIONWIDE ALERT ON POSSIBLE HEALTH RISK
The FDA is alerting the public that products containing "cake batter" ice cream sold at Cold Stone Creamery stores throughout the country may be associated with an outbreak of Salmonella Typhimurium infection in several states.
The ice cream's possible contamination with this organism came to light after multiple cases of infection with this form of Salmonella were reported in late May and early June, 2005 in Minnesota, Washington, Oregon and Ohio. Cold Stone Creamery has agreed to immediately remove all "cake batter" ice cream products from its stores throughout the country.
To date, 14 people are ill from this unusual strain of Salmonella. Many of the people reporting this illness also reported consuming "cake batter" ice cream at a Cold Stone Creamery shortly before the onset of their illness.
Dr. Robert Brackett, Director of the FDA's Center for Food Safety and Applied Nutrition, said that the "FDA is working with the CDC and our state partners to determine the source of the contaminated product and is issuing this alert to protect the public.”
Salmonella Typhimurium is an organism, which can cause serious and sometimes fatal infections in small children, frail or elderly people, and others with weakened immune systems. Healthy people may only suffer short-term symptoms, such as high fever, severe headache, vomiting, nausea, abdominal pain, and diarrhea and long term complications can include arthritis.
Surviving the Summer: As temperature rises so does the risk of food poisoning
The season for packing up cold-cuts and egg salad for a picnic or barbecuing hamburgers in the backyard has arrived, and with it marks the season of increased cases of food induced illnesses, reports Traci Newell for The Journal.
Summertime raises the risk of food poisoning because bacteria such as salmonella and E. coli flourish in hot and humid weather. Most picnics do not provide the necessary controlled cooking or proper refrigeration. Food-borne bacteria are most commonly found in foods that are high in protein and moisture. These foods include milk products, eggs, poultry, meats, fish, shellfish, cream pies, custards and potato salad.
Temperature control is imperative in keeping a summer picnic safe. Try packing foods in a cooler with plenty of ice, keeping the temperature below 40 degrees. Keep perishable food and drinks in separate coolers so the food cooler has less exposure to outside heat. Whenever possible, keep the cooler in the shade or in the air-conditioned portion of the car.
Food-borne bacteria is a danger with grilled food, too. Cook ground meat and pork to 160 degrees. Cook poultry to 180 degrees. Beef, lamb, veal, roasts and steaks must be cooked to at least 145 degrees. Never trust the exterior color of the grilled meat. A food thermometer will give an accurate indication of when the meat has reached a proper temperature.
Finally, discard any food that has been sitting out for more than two hours -- sooner when the mercury tops 90 degrees.
Canadian food companies escape food poisoning litigation; because of Medicare, lawyer says suits are not lucrative enough to attract lawyers
U.S. lawyer Bill Marler of Seattle, Wash. Was cited as telling an audience at the University of Guelph recently that medicare has spared Canadian food companies from multi-million-dollar lawsuits when their products poison consumers.
Marler was further cited as saying that Canadian lawyers might file class-action lawsuits, but there won't be much money for the victims.
There have, however, been Canadian food poisonings every bit as spectacular as the U.S. cases. The largest in Canadian history involved lunchmate products from Schneider Corp.; there is an ongoing lawsuit between Schneiders and cheese supplier Parmalat.
Marler talked about the lack of legal action in Canada in response to a question about the recent food poisonings of dozens of people who ate at a cafeteria at the Royal Botanical Gardens in Hamilton.
Marler made it clear that he's keenly interested in prodding the food industry to improve because his heart has been broken by the victims he has represented. Marler was further cited as saying that the publicity surrounding the cases he has brought to trial has probably done more to improve food safety than the multi-million-dollar penalties companies face, adding, "They have insurance."
He said the incidence of E. coli 0157:H7 has declined significantly in meats since the high-profile lawsuits, but there is a rising tide of cases involving sprouts and fresh fruits and vegetables. There is also an increase in cases involving salmonella.
Food inspectors focus on 'risk factors' in county
Audress Hill is one of three state food inspectors assigned to examine the more than 750 restaurants in Beaufort County, plus more grocery stores and outdoor festivals with food.
While her inspection includes items like whether tiles are cracked or if the garbage in the women's bathroom has a lid, state inspectors are concentrating more on food to make sure it's stored, cooked and served properly. Hill said the key is making sure foods are at proper temperatures. Cold foods need to be kept at or below 45 degrees, while hot foods must be at or above 130 degrees.
The state inspects all 16,600 food-serving facilities, from restaurants to school cafeterias. Inspectors have a standard sheet they use for each inspection that includes the potential violations and the demerits for those problems.
Like on a test, points are taken off for each violation -- from one point off for an infraction, such as not having wiping cloths properly stored, to a maximum five-point reduction for serious violations, like employees not properly washing their hands. The most any facility can receive is 100 points. Restaurants can get a 'A' grade as long as they retain at least 88 points.
Restaurants are given a chance to fix major violations, like improper food temperatures, within 10 days. The inspector will return to the facility and if the problem is fixed, the restaurant will get a new score.
While restaurants know when a follow-up inspection is scheduled, the initial inspection is a surprise.
State seeing rise in Salmonella
State health officials have confirmed 211 cases so far this year of poisoning from a strain of salmonella bacteria - more during the first six months of 2005 than for each of the past three years.
At least 30 counties - including Onslow - have confirmed cases of Salmonella enteritidis poisoning, but state officials said there are probably many more incidents. People who are stricken by the bacteria often battle the infection without consulting a doctor.
Since last July, more than 70 cases have been reported in Onslow County, Onslow Health Director George O'Daniel said Tuesday. That's up from 66 during the same period last year, O'Daniel said.
There were 21 cases reported in August alone, O'Daniel said. The next monthly high was 11.
Keep bacteria from ruining summer cookouts
The CDC estimates that 76 million cases of food-borne illnesses or food poisoning occur in the United States every year. Thirty percent of those cases are caused by bacteria from improperly cooked meat and contaminated surfaces or utensils. The seven most common pathogens are E. coli O157:H7, Salmonella, Hepatitis A, Campylobacter, Shigella, Norovirus and Listeria.
"One mistake people make often is that they don't take into consideration the length of time food is set out during outside events," said Kim Edmonds, a Virginia Cooperative Extension agent in Henrico County. "Leftovers need to be refrigerated within two hours after the meal."
Another common mistake people make is not cooking meats thoroughly before serving.
"People get distracted with other activities going on, which leads to food not being cooked for the proper amount of time," Edmonds said. "Bacteria are still active in meat that hasn't been cooked properly."
What Is Salmonella?
From NBC17:
Q: What is salmonella or salmonellosis?
A: Salmonellosis is an infection with a bacteria called salmonella. Most persons infected with salmonella develop diarrhea, fever, and abdominal cramps 12 to 72 hours after infection.
The illness usually lasts 4 to 7 days, and most persons recover without treatment. However, in some persons the diarrhea may be so severe that the patient needs to be hospitalized. In these patients, the salmonella infection may spread from the intestines to the blood stream, and then to other body sites and can cause death unless the person is treated promptly with antibiotics. The elderly, infants, and those with impaired immune systems are more likely to have a severe illness.
Q.: What sort of germ is salmonella?
A: The salmonella germ is actually a group of bacteria that can cause diarrheal illness in humans. They are microscopic living creatures that pass from the feces of people or animals, to other people or other animals. There are many different kinds of salmonella bacteria. salmonella serotype Typhimurium and salmonella serotype Enteritidis are the most common in the United States. salmonella has been known to cause illness for over 100 years.
Q: How would someone receive salmonella in the mail?
A: You could receive the bacteria, but in the most recently reported story about Bill Clinton what investigators are saying is that he received something that most likely fermented into salmonella.
Also, for someone to become infected with salmonella, doctors say that you would have to injest the bacteria. Most of the time, salmonella is contracted through undercooked food.
Q: Why is it named salmonella?
A: The bacterium were discovered by a American scientist named Salmon, for whom they are named.
Q: How can salmonella infections be diagnosed?
A: Many different kinds of illnesses can cause diarrhea, fever, or abdominal cramps. Determining that salmonella is the cause of the illness depends on laboratory tests that identify salmonella in the stools of an infected person. These tests are sometimes not performed unless the laboratory is instructed specifically to look for the organism. Once salmonella has been identified, further testing can determine its specific type, and which antibiotics could be used to treat it.
Q: How can salmonella infections be treated?
A: salmonella infections usually resolve in 5-7 days and often do not require treatment unless the patient becomes severely dehydrated or the infection spreads from the intestines. Antibiotics are not usually necessary unless the infection spreads from the intestines, then it can be treated with ampicillin, gentamicin, trimethoprim/sulfamethoxazole, or ciprofloxacin. Unfortunately, some salmonella bacteria have become resistant to antibiotics, largely as a result of the use of antibiotics to promote the growth of feed animals.
Q: Are there long term consequences to a salmonella infection?
A: Persons with diarrhea usually recover completely, although it may be several months before their bowel habits are entirely normal. A small number of persons who are infected with salmonella, will go on to develop pains in their joints, irritation of the eyes, and painful urination. This is called Reiter's syndrome. It can last for months or years, and can lead to chronic arthritis which is difficult to treat. Antibiotic treatment does not make a difference in whether or not the person later develops arthritis.
Q: What can a person do to prevent this illness?
A: There is no vaccine to prevent salmonellosis.
Infection in chickens researched
Most people are aware that humans have bacteria that live in our intestine. Some produce Vitamin K, necessary for blood clotting. One would think that a healthy immune system would wipe out these bacteria, but actually, the resident bacteria are important. They cause the intestinal lining to produce chemicals that fight invading bacteria. When humans take antibiotics for infections, some of these beneficial bacteria are killed as well. Some people ingest probiotics available at health food stores, or eat yogurt while taking antibiotics in order to try to quickly replace the beneficial bacteria.
Evidence is growing that medical problems, such as allergies, asthma and inflammatory bowel disease, may in some cases result from the lack of proper development of the interactions between beneficial residential microbes and host tissues.
So what does all of this have to do with chickens? In the chicken industry today, the growers try to prevent the chickens from being infected with bacteria like salmonella, E. coli, and listeria.
To prevent infection, most chickens are given antibiotics. Some consumers are opposed to antibiotics in their meat, because they fear it will cause increased numbers of antibiotic-resistant strains of bacteria. So there is a move among chicken producers to stop antibiotic use, but at the same time protect the public from disease.
Restaurant reopens after salmonella scare
By Norman Parish
Of the Post-Dispatch
Thursday, Jun. 16 2005
An East Alton restaurant plans to reopen today after being closed for two weeks
because of an outbreak of salmonella poisoning.
The Casa Romero Restaurant, 521 East Airline Drive, closed June 3 after
customers became ill after eating food tainted with salmonella bacteria dating
to May 21.
Twenty-seven people got sick. An undetermined number of customers were
hospitalized, Madison County Health officials said.
Four restaurant employees were among those who became ill, restaurant officials said. Officials believed the workers also ate at the restaurant.
Continue Reading...Germs lurk when cooking outdoors
Before you fire up the grill, the CDC in Atlanta wants to warn consumers about dangerous food-borne diseases that can be transmitted by the consumption of improperly prepared foods. Outdoor cooking in warm summertime temperatures raises the risk of coming in contact with contaminated foods.
Food-borne disease is caused by eating or drinking contaminated foods or beverages. More than 250 different food-borne diseases have been described. The most commonly recognized are those caused by the bacteria Campylobacter, salmonella and E. coli, and by a group of viruses called calicivirus, also known as the Norwalk and Norwalk-like viruses.
An estimated 76 million cases of food-borne disease occur each year in the United States. The great majorities of these cases are mild and cause symptoms for only a day or two. Some cases are more serious, and the CDC estimates that there are 325,000 hospitalizations and 5,000 deaths related to these diseases each year.
Here are some tips for summer barbecues and picnics from the Partnership for Food Safety Education:
Always wash your hands with hot, soapy water before and after handling food.
When marinating for long periods of time, keep foods refrigerated. Don't use sauces that were used to marinate raw meat or poultry on cooked food. Boil used marinades before applying to cooked food.
When grilling foods, preheat the coals on your grill for 20 to 30 minutes, or until the coals are lightly coated with ash.
Use a meat thermometer to ensure that food reaches a safe internal temperature. Hamburgers should be cooked to 160 degrees, while large cuts of beef such as roasts and steaks may be cooked to 145 for medium rare or to 160 for medium. Cook ground poultry to 165 degrees and chicken breasts to 170. Fish should be opaque and flake easily.
When taking foods off the grill, do not put cooked food items back on the same plate that previously held raw food.
Give bacteria the cold shoulder. A full cooler will maintain its cold temperatures longer than one that is partially filled, so it is important to pack plenty of extra ice or freezer packs to insure a constant cold temperature. Also, be sure to keep your refrigerator at 40 degrees or below. Use a thermometer to monitor it.
Safety at the grill means no more salmonella burgers
Barbecuing may be synonymous with summertime Americana, but gas fires and food poisoning don't quite fit that image. As the weather warms and patios beckon, local food experts offer some tips for keeping outdoor cooking from being an extreme sport.
The most important thing to remember is to not leave your grill unattended for a long time, said Mark Cartwright, assistant manager at Barbeques Galore in Roseville. He warns that it's especially important to keep an eye on the barbecue when trying to burn everything off after a meal.
There are also several precautions that can be taken to ensure that barbecued food is safe, said Rosemary Carter, the Youth Food Stamp Nutrition Education Program representative with the UC cooperative extension. Meat should be defrosted in the refrigerator, especially in warm weather.
If you plan to partially cook meat in the microwave, be sure to take it immediately from there to the grill. Meat that is warmed up and then allowed to cool down is especially susceptible to bacteria growth, which occurs most quickly when food is between 40 and 140 degrees.
If the marinade is going to be used for a dipping sauce, Carter recommends that you boil the sauce to eliminate any contaminants from the raw meat.
Carter also emphasized that sufficiently cooking meat, especially hamburger, is important. Ground beef is at a higher risk for contamination because it has gone through more processing and had more air exposure. Use a thermometer to check the temperature - meat should be cooked to 160 degrees, not just until it's the right color, Carter said. "It may look like it's done, but if it hasn't reached a high enough temperature, it's not," she said.
After cooking, be sure to put the meat on a clean plate. Food should be left out for no longer than an hour after grilling and leftovers should be refrigerated as soon as possible.
Salmonella cases linked to single New Mexico hatchery
Seventeen cases of salmonella poisoning in the Southwest since April have been linked to a single New Mexico hatchery, according to the New Mexico Department of Health.
Department of Health Public Information Officer Deborah Davis declined to release the name of the hatchery or where it is located because she said the department was concerned with harming the business. She said salmonella is a naturally occurring bacteria in poultry and could be found in any bird at any poultry farm.
Woman dies, others ill after salmonella cases investigated by Health Department
A series of salmonella cases in recent weeks remain under investigation in Williston, and the state health department is watching to see if any other patients are treated for the illness at local clinics and the hospital. "We're investigating a cluster of four confirmed salmonella cases," said Kirby Kruger, state epidemiologist for the North Dakota Health Department Friday.
One common denominator in the investigation was a business in the area, Kruger said. He said it involved a product sold as precooked. Kruger said no citations were issued.
He said two of the victims were between the ages of 30 and 65, and two were older than 65. Three were from the same family. "We were aware two were hospitalized," Kruger said.
"We have confirmed a woman has died due to salmonella-related illness," Kruger said. "The woman was older than 65." She was from a group of three that ate from the same source.
Issues abound, no matter what's on the menu
Whether consumers care or not, just about everything they eat is spiked with implications for the environment, international trade, health and the American economy.
Some people talk of how buying some foods undermines the world's rain forests or coastlines. Others campaign to save the American family farm or improve conditions for foreign laborers. Some call for the American system of big farms and companies to get bigger and deliver ever cheaper food. Box labels and grocery shelves don't mention the Washington fights over tariffs and subsidies, but they're there.
In the global village of 21st century food production, it's possible to argue the far-ranging consequences of everything from a chocolate bar to a salmon filet. However consciously, what you eat makes a political statement, says Scott Canon of Knight Ridder Newspapers.
Old South reopens with hope, 'sadness'
Old South, a country-style buffet restaurant that is one of the most popular eateries in Camden reopened at 6:30 a.m. Friday after a three-week hiatus.
The Hatfield family closed Old South voluntarily in mid-May as the S.C. Department of Health and Environmental Control investigated the worst salmonella outbreak in state history. More than 300 people reported getting sick after eating at the restaurant, and the outbreak has been linked to the death of a Lugoff man.
The staff underwent training Wednesday and Thursday, and DHEC re-inspected the restaurant before it opened again.Friday, there were smiles and hugs and a sense of hope in the Old South kitchen as employees returned to work and customers began trickling in for Betty Hatfield's homemade biscuits.
The Hatfields said they don't know what effect the outbreak will have on the restaurant, but for now, they will try to make a comeback, serving fried green tomatoes on Wednesdays and all the other customer favorites.
Steele hasn't even begun to estimate how much revenue the restaurant has lost in the past three weeks. She said their main concern has been for the people who suffered.
"These people are our extended family. It's more about the love in here than the money."
S.C. does fewer restaurant inspections than federal guidelines
South Carolina only has enough restaurant inspectors to do about half of the yearly checks recommended by the federal government.
Although the state has added about 1,200 new restaurants, schools and supermarkets in the past five years, the number of inspectors has remained at about 72, according to Wallace Sheridan with the Department of Health and Environmental Control.
The low staffing means each place gets inspected an average of two times a year. The federal government recommends at least four inspections annually.
The food program's budget grew from $5.9 million in 2003 to $6.8 million in 2004, but Sheridan said the agency chose to give employees their first raise in three years. To compensate, DHEC has eliminated routine inspection of camps, mobile home parks and hotel rooms to focus on food safety.
The Taste of Fear
Eat, drink and be very afraid. As the psychological fallout from the recent Wendy's debacle proves, being frightened of our food is the American way. Does it really have to be like this?
By Stett Holbrook
AMERICANS are afraid to eat. Sitting down to dinner makes us anxious, confused and downright scared. We're afraid of food contamination. We're frightened by germs. We fear unseen hands tampering with what we eat. Even though the Wendy's finger-in-the-chili incident has been exposed as a likely fraud, it tapped into deep-seated food fears.
Continue Reading...When food bites back
CAMPYLOBACTER: Causes fever, diarrhea and abdominal cramps. Frequently from undercooked chicken and juices from raw chicken.
SALMONELLA: Causes fever, diarrhea and abdominal cramps. Bacteria can spread to humans via a variety of different foods of animal origin.
E. COLI: Often causes severe and bloody diarrhea and painful abdominal cramps, without much fever. A bacteria that is often found in cattle and other similar animals, E. coli can infect both food and water.
SHIGELLA: Causes diarrhea, fever and stomach cramps starting a day or two after exposure. Can be caught from contaminated water, vegetables, infected food handlers or toddlers who are not fully toilet-trained.
GIARDIA: Causes diarrhea, gas, cramps, nausea and weight loss. This parasite that lives in the intestine of infected humans or animals is often spread by swallowing contaminated recreational water.
CYCLOSPORA: Causes watery diarrhea, loss of appetite, weight loss, bloating, increased gas, stomach cramps, nausea, vomiting, muscle aches, low-grade fever and fatigue. The parasite is usually found on various types of fresh produce.
CRYPTOSPORIDIA: Causes diarrhea, dehydration, weight loss, cramps, fever, nausea and vomiting. It can be caught from uncooked or unwashed vegetables and fruit or swallowing contaminated recreational water.
PROTECTION FROM FOOD-BORNE ILLNESSES:
Cook meat, poultry and eggs thoroughly.
Separate foods to prevent cross contamination and wash hands, utensils and cutting boards in contact with raw foods.
Refrigerate leftovers promptly if they will not be eaten within four hours.
Camden restaurant, source of salmonella outbreak, reopens Friday
Old South Restaurant reopened Friday at 6:30am to a crowd of regulars. The line was practically out the door at one point and every table filled. People piled on chicken, liver, and sweet potato casserole.
DHEC inspector James Arthur was on hand checking food temps, "They are looking good with their inspection today."
Owner Betty Hatfield say they won't bring the turkey back until the fall. She says it's not worth the risk. Turkey was cited as the source of the salmonella outbreak. She was happy about the turnout, but says Friday wasn't a celebration. Her heart goes out to families who were affected. She says she'll go to her grave wondering what really happened.
DHEC investigators says 300 people were sickened. The death of a 58-year-old Lugoff man also was linked to the salmonella outbreak.
Facts about salmonella
Salmonella bacteria are living microscopic creatures that pass from the feces of animals or people to others. Children become ill more commonly than others, reports the Belleville Courier.
Symptoms usually begin 12-72 hours after exposure and include headaches, nausea, diarrhea, fever, dehydration and abdominal cramps. Illness usually lasts 4-7 days, and most recover without treatment. Infants, children, the elderly, and people with suppressed immune systems are more likely to experience severe illness and even hospitalization.
Every year, approximately 40,000 cases of salmonella are reported in the United States. However, because many milder cases go unreported, the actual number is estimated to be 20 to 100 times greater. An estimated 500 deaths related to reported cases occur annually.
To reduce the risk of infection thoroughly cook poultry, ground beef, and eggs before eating. Avoid eating foods or beverages that contain raw eggs or unpasteurized milk. Wash hands, work surfaces, and utensils with soap and water immediately after they have come in contact with raw meat, poultry and eggs. Wash your hands after contact with animals, including birds and reptiles, because these usually carry salmonella.
Iowa Laboratory Foodborne Disease Surveillance
It is estimated by the Centers for Disease Control and Prevention that 76 million Americans become ill with a foodborne disease each year, causing 300,000 hospitalizations and 5,000 deaths. In order to decrease these numbers, PulseNet, the national molecular subtyping network was established. The University Hygienic Laboratory joined PulseNet in 1998.
PulseNet is a network of public health laboratories in the United States and Canada that performs DNA fingerprinting on bacterial isolates using pulsed field gel electrophoresis (PFGE) in order to link seemingly sporadic cases of foodborne illness. There is at least one laboratory in each U.S. state and 7 laboratories in Canada that perform PFGE testing on enteric isolates and submit the results to PulseNet.
The results of PFGE produce a distinct pattern for each bacterial strain. These patterns are entered into an electronic database at the CDC, which enables the isolates to be compared in order to determine if there are any pattern matches. A match indicates that two bacterial isolates are genetically related and may come from the same source, indicating a possible link between people who are infected with this strain of bacteria.
Supporters rally for restaurateurs
More than 100 residents, business owners and city leaders turned out for the Hatfield family, whose Camden's Old South Restaurant -- site of the largest salmonella outbreak in state history -- is preparing to reopen Friday.
Steven Lee, pastor of Mount Olivet Baptist Church in Camden, spoke for the Hatfields Monday, expressing sympathy for last month's events and thanking the community for its calls, cards and prayers. "They have suffered along with this community," Lee said. "They are part of this community."
"They have taken every precaution to ensure nothing like this ever happens again, and they are now looking to the future," Lee said, prompting applause from supporters.
The salmonella outbreak in May sickened more than 300 people, hospitalized more than 50 and has been linked to the death of 58-year-old Lugoff resident James Arledge. It has been traced to undercooked turkey and possible cross-contamination of other foods at the popular country-style buffet on DeKalb Street.
WASH HANDS AFTER CONTACT WITH ANIMALS TO PREVENT DISEASE
Contact with animals in public settings, such as at fairs and petting zoos, can be fun and educational. However, it also can lead to the transmission of various serious infectious diseases, especially among children. Reports of illness have been documented from around the country and linked to organisms such as E. coli 0157:H7, Campylobacter, Salmonella and Cryptosporidium. The usual mode of transmission is the fecal-oral route. Since animal fur, hair, skin and saliva can become contaminated with fecal organisms, transmission of disease can occur when persons pets, touch or are licked by animals.
"This is the season for petting zoos, county fairs and other events where people come in contact with animals and we want to remind everyone that simple prevention steps, such as hand washing, can reduce the risk of illness," said Dr. Eric E. Whitaker, state public health director. "In fact, hand washing is the single most important step for reducing the risk for disease transmission."
The Illinois departments of Agriculture and Public Health have designed five posters addressing precautions persons should take when having contact with animals. These precautions include:
- Do not bring pacifiers, food or beverages into animal areas
- Closely supervise children to avoid touching manure, animal bedding and enclosure
- Do not put hands to the mouth after petting animals
- Wash hands after petting animals or touching the animal enclosure
- Assist young children with hand washing
The recommended way to wash hands is as follows:
- Wet hands with running water
- Place soap in palms and rub hands together to make a lather
- Scrub hands vigorously for 20 seconds
- Rinse soap off hands
- Dry hands with a disposable towel and, if possible, use a disposable towel to turn off the water
- Use an alcohol-based hand sanitizer if running water and soap are not available. Alcohol-based hand sanitizers are effective against many of the germs that animals can carry. However, they are not effective against bacterial spores, some parasites and certain viruses.
Old South's owners apologize, look to future
Old South restaurant owners issued a public apology Monday through a local pastor for the largest salmonella outbreak in South Carolina history.
Roughly 200 supporters, including local dignitaries and other Camden restaurant owners, showed up outside the DeKalb Street restaurant to show support for the Hatfield family and Friday's reopening of Old South.
"The recent events have devastated the family personally," Steven Lee, pastor of Mt. Olivet Baptist Church in Camden, told those gathered Monday. "They have taken every precaution to ensure that nothing like this ever happens again, and they are now looking to the future."
The salmonella outbreak in May sickened more than 300 people, sent more than 50 to hospitals and has been linked to the death of a Lugoff man. Undercooked turkey was the likely cause of the salmonella outbreak, state health officials announced last week.
Restaurant Makes Statement on Salmonella Outbreak
Almost three weeks after health officials say their undercooked turkey was the cause of a salmonella outbreak in Kershaw County, owners of the Old South restaurant are making a statement.
Authorities say the outbreak sickened 304 people and killed one.
DHEC officials say laboratory analyses of turkey samples has identified salmonella enteritidis as the probable cause of the foodborne outbreak in Camden. To date, there have been 304 confirmed and suspected cases, with 56 hospital admissions for people reportedly exposed between May 19 and May 22.
DHEC's investigation of the outbreak in Camden associated with the Old South restaurant identified several factors that may have contributed to the large number of cases. In addition, an inspection of the facility did identify some equipment that was not functioning properly, which may have led to undercooking of products.
Missing: The health inspector
Coconino County is catching up on restaurant inspections after more than a decade of inspecting less frequently than required in Arizona due to staffing shortages. The Coconino County Health Department has performed only 50 percent to 60 percent of the number of inspections it should have done per year in the past three years, county statistics show.
Environmental Health Program Manager Marlene Gaither and her staff of inspectors are responsible for checking up on school cafeterias, fast food vendors, lunch carts and restaurants, among other food facilities.
Until this year, the state hadn't ever audited the counties to see if they were doing the required number of restaurant inspections. Inspectors are expected to get to between 75 percent and 80 percent of restaurants twice this year, as required, after one staff person was added by the Board of Supervisors.
Lack of staff has been the chief reason for not inspecting as often as required. There have only been about five full-time inspector positions since 1983 for the second-largest county in the U.S.
Undercooked turkey blamed for salmonella outbreak
Undercooked turkey at a Camden restaurant is most likely the cause of one of the worst food-borne salmonella outbreaks in South Carolina in recent years, the state health department said Friday.
More than 300 people were sickened and one 58-year-old man died after eating at the Old South Restaurant in Camden about two weeks ago. Some 56 people also were hospitalized, according to the state Department of Health and Environmental Control.
"It is likely that turkey was the vehicle, with preparation and handling practices possibly contributing to illness," said Dr. Jerry Gibson, the state epidemiologist.
The agency took almost two weeks to determine the source because many people who had not eaten any turkey also became ill, possibly from preparing raw meat with contaminated utensils or on contaminated countertops. The bacteria also could be spread by workers not washing their hands.
With product dating, food's days are numbered
Except for a few items, neither the government nor industry regulates dates on food products. That means it's up to the manufacturers and the grocery stores to create the dates and follow them. "There is no uniform or universally accepted system used for food dating in the United States. Although dating of some foods is required by more than 20 states, there are areas of the country where almost no food is dated," according to the USDA.
In Wisconsin, food product dating is required for three items:
- Infant formula is regulated because it's for a very vulnerable population and is their only source of nutrition. The date on the formula container is an expiration date, which means it should be used or discarded by that date and would be illegal to sell after that date.
- Smoked fish is not cooked before being eaten, so it's regulated to prevent bacteria growth. As for the infant formula, the date is an expiration date, so it shouldn't be sold or consumed after that date.
- Eggs have a packing date, but the date consumers see can be one of several choices - an expiration date, a sell-by date (no more than 30 days after packed), a use-by date or best-if-used-by date.
Still, even if you check the date on the food you purchase, the food might not be safe. "You can buy the nicest, freshest food product on the shelf," said Donna Gilson, a spokeswoman for the Wisconsin Department of Agriculture, Trade and Consumer Protection. "But if you don't take care of it at home, it's not going to be safe."
DHEC discontinues salmonella phone line
The state Department of Health and Environmental Control announced it has discontinued a special line established for the investigation of last week's salmonella outbreak at a Camden restaurant. People with concerns or questions about the case are asked to call DHEC's Kershaw County Public Health Department.
The outbreak led to the largest food-borne illness investigation in recent state history. One death and 287 illnesses in two states, including 50 hospitalizations, have been linked to the outbreak.
DHEC has interviewed more than 500 people as part of its investigation of food served at the Old South Restaurant.
Eggs the culprit in 1996 salmonella outbreak
Nine years ago, that Upstate city was swept by a salmonella outbreak from contaminated eggs that sickened more than 200 people. Until this week, it was the worst outbreak of salmonella in South Carolina history.
That record has been broken now that 272 people have reported being sickened by salmonella after eating at the Old South buffet restaurant in Camden last week. Salmonella has been blamed in the death of James Arledge, 58, of Lugoff.
The 1996 outbreak in Greenville stemmed from contaminated eggs used in spreads made by the Duke Sandwich Co., according to Thom Berry, spokesman for the state Department of Health and Environmental Control.
The sandwich company, based in Greenville, was not blamed for the contamination.
ANATOMY OF A HEALTH CRISIS
How inspectors traced origin of food poisoning
From a phone call Sunday to a surprise Tuesday, state officials scrambled to figure out what had gone wrong
By RODDIE BURRIS
Staff Writer
May 28, 2005
EDITOR'S NOTE: Through interviews with state and local health officials, The State's Roddie Burris pieced together the first critical hours of the public health crisis that unfolded last week, starting in Camden.
CAMDEN -- Emergency room director Tommy Norris saw the tip of the salmonella iceberg and knew what he was looking at.
Continue Reading...Foodborne illness potential rises with the temperature
Like the outdoor temperature, the potential for foodborne illnesses rises with the Memorial Day weekend and the official kickoff of backyard barbecue season.
Potentially hazardous foods are abundant at most cookouts, from ground beef burgers and grilled or fried chicken to cut melons, all of which can support bacterial growth if precautions are not taken. The risk of foodborne illness rises with warm weather and when food is taken away from the refrigerator or freezer.
The S.C. Department of Health and Environmental Control offers the following food safety tips that can keep consumers from ending up with the symptoms of a foodborne illness and a lousy ending to Memorial Day weekend;
Clean: Hands, utensils (bring plenty of extra utensils and platters), clean thermometers.
Wash Your Hands: Wash your hands often with warm to hot soapy water after every chance of contamination; from touching raw foods, before and after preparing foods, using the bathroom, smoking or blowing your nose. Use single-service paper towels to dry your hands.
Separate, Don't Cross-Contaminate: Separate raw and cooked/ready-to-eat foods to prevent cross-contamination. Separate utensils, platters and cutting boards used for raw foods (chicken, beef, pork) and cooked/ready-to-eat foods. Also separate unlike raw foods such as chicken and beef from one another. Do not use the same cooler for raw and cooked items or ready-to-eat products in storage. Do not use ice for beverages from a cooler used to store raw meats or other foods.
Cook: It is safe to eat steaks rare provided the exterior is seared on a hot grill. Hamburger meat needs to be fully cooked all the way through until all traces of pink are gone and there are only clear juices, if any. Use a metal-stem food thermometer with a range of 0 degrees F to 220 degrees F (available at most retail stores). Cook ground beef, veal or pork to an internal temperature of at least 155 degrees F. Cook beefsteak to at least 155 degrees F external temperature. Cook ground poultry (chicken or turkey) and whole poultry to an internal temperature of at least 165 degrees F. Cook whole fish fillets to a minimum internal temperature of 145 degrees F. Keep hot foods hot.
Whole eggs and egg products (includes liquid, frozen and dry eggs, along with any food containing eggs or egg products) need to be cooked to heat all parts of the food to 145 degrees F. If combined with meat or poultry, the higher temperatures for meat and poultry need to be used instead of 145 degrees F.
After cooking potentially hazardous foods to their proper temperatures, do not let the foods fall below a 130 degrees F holding temperature. It is always best to serve hot foods right off the grill, oven or rangetop after cooking.
Chill: The temperature of potentially hazardous foods such as meats (cooked or raw) should be kept at 45 degrees F or below when chilled or stored cold. Prepare coolers for keeping foods to be stored cool at 45 degrees F by using ice packs or similarly approved methods. Potentially hazardous foods, fully cooked, but which will be served cold, should be brought quickly to the desired temperature of 45 degrees F or below. If the food is bulky or in a deep pan, it is best to break the food down into smaller portions to reduce the amount of time it takes to chill it to the desired temperature.
Vigilance reduces risk of poisoning
About 76 million cases of food-borne illness occur in the United States each year, and usually they only cause a couple of days' distress. But as we've seen in South Carolina with the death of 58-yr-old James Arledge due to salmonella, the "bugs" that cause food poisoning can send people to the hospital -- and sometimes prove fatal.
At restaurants, twice-a-year inspections aim to spot sloppy or hazardous conditions. You can look up a restaurant's score at www.scdhec.gov. But also be vigilant about food-handling practices you observe, said Gary Elliott, environmental health manager for the S.C. Department of Health and Environmental Control.
Simply cooking food thoroughly can eradicate some of the most common food-poisoning culprits, including salmonella and e. coli bacteria. For most foods, that means cooking to 165 degrees, including foods that are being reheated. Careful hand-washing is another tactic to avoid contamination. There are more than 250 food-borne ailments, many caused by bacteria or viruses people spread with their hands.
Care in food handling cuts salmonella
Memorial Day weekend, with its cookouts, picnics and family outings, offers a perfect opportunity to contract food-borne illness.
The death of a South Carolina resident from salmonella Sunday serves as a reminder that improperly prepared food can make a person very sick and even be fatal. The South Carolina fatality has been linked to a salmonella outbreak at a Camden buffet restaurant, and health officials say at least 176 others have become ill after eating there.
Frequent culprits are raw or undercooked eggs, meat or poultry, the CDC said. When hands, utensils and cutting boards are not properly washed, cross-contamination is possible. To guard against salmonella, avoid raw or undercooked meat, poultry or eggs. That includes homemade salad dressing and cookie dough. The CDC urges careful hand washing before handling food and in between handling different types of food.
Testing continues to determine source of salmonella outbreak
Researchers still haven't found the source of the salmonella outbreak after spending five days studying food from the Old South restaurant in Camden.
Using left over turkey, Microbiologist Beth Johnson has to liquify the food. She then pours it into tubes and places them into an incubator where the salmonella has a chance to grow if it's there, "This black one right there could possible be salmonella."
After four days of being examined in the food lab, samples that could be some form of salmonella are sent to bacteriology for confirmation. It's off to yet another lab if it's a positive.
The DHEC Molecular Department processes the positive cultures from humans and the food to see if they are related. It could take several days before all tests are done.
Man's death blamed on salmonella outbreak
A Lugoff man's death has been linked to a salmonella outbreak at a Camden buffet restaurant, state health officials said Wednesday, and the number of others who became ill has risen to at least 176.
Kershaw County Coroner Johnny Fellers confirmed Wednesday that James Arledge, 58, died early Sunday from cardiac arrythmia after getting a blood infection from salmonella. Arledge had not sought medical treatment.
Old South's owners, Jeff Hatfield and Jill Steele, voluntarily closed the family-owned restaurant Monday and will not reopen until DHEC completes its investigation. Depending on findings from the DHEC investigation, the restaurant could be allowed to reopen, Collier said. If it does, he added, DHEC likely would send staff in to retrain food handlers.
Camden restaurant closes after food poisoning investigation
The Old South restaurant was open for lunch on Tuesday and had a crowd despite its link to an outbreak of salmonella.
DHEC has been back to the Old South restaurant throughout the day to inspect operations. During their visit, health officials offered up several recommendations for the restaurant including: Informing managers and employees about proper temperatures for storing food to prevent food bourne illnesses. DHEC also suggests managers and employees participate in a serve-safe program, a course that focuses on food handling and preparation.
Aside from the recent outbreak, Old South has a clean record when it comes to food safety. Missy Reeves with the Department of Health and Environmental Services says it was Old South's call to close its doors. So far, DHEC's inspections have deemed it safe, "They are checking for cleanliness, food preparation, temperatures."
17 people remain hospitalized for food poisoning symptoms. The food bourne illness may be the cause of one death. The Kershaw County coroner says test results could come in as early as Wednesday.
Benton restaurant back in business
Cafe Santa Fe served 300 customers Monday when the Benton restaurant reopened after being closed almost a month because of a salmonella outbreak. "We have apparently regained the confidence and trust of all our patrons," owner Herb Flores said.
Cafe Santa Fe closed voluntarily May 1 after the Health Department said nine cases of salmonella had been confirmed and linked to the restaurant. The state Health Department gave approval Monday for the restaurant to reopen after officials tested employees and inspected the restaurant.
Flores and his crew have spent hours at the restaurant training and recruiting employees in compliance with state Health Department regulations. "We're abiding by the new 178-page regulation and requirements for all food-handling organizations,” Flores said, including the installation of a light on the dishwasher that alerts when the machine is low on cleaning chemicals.
ABOUT SALMONELLA
Salmonella infection -- salmonellosis -- affects more than 40,000 Americans a year. The CDC posted an informational list of salmonella facts on their website:
- Salmonella bacteria are found in animal and human feces and can be passed between animals and humans.
- Culprits containing salmonella may include raw or undercooked eggs, meat or poultry. Cross-contamination is possible when hands, utensils or surfaces, such as cutting boards, are not washed properly.
- People with salmonella infection usually develop diarrhea, fever and abdominal cramps within 12 to 72 hours. Most recover without treatment in four to seven days, but the illness might be severe and even life threatening.
- Treatment is with fluids to relieve dehydration and sometimes with antibiotics. In most cases, there are no long-term effects.
To guard against salmonella:
-- Avoid raw or undercooked meat, poultry or eggs (including those in homemade salad dressings or cookie dough).
-- Wash hands before handling food, in between handling different types of food, and after contact with animals.
Protect yourself from salmonella
Suppertime at Lizard's Thicket in Columbia and one of the most popular dishes is fried chicken. The summer months are usually the time of year when the most cases of salmonella are reported.
Thicket president Bobby Williams says the best way to prevent salmonella poisoning is to cook poultry enough, "We cook all our chicken to at least 170 or 175 degrees, and once we cook it, we hold it at at least 140 degrees."
They also use thermometers to determine if the meat is thoroughly cooked all the way through.
Williams also says there's also mom's oldest lesson, "We wash our hands constantly. You can't make them wash their hands too much."
Williams recommends consumers thaw frozen meats in the refrigerator or microwave and not leave them out all day to thaw. “Other foods can be contaminated if you use the same fork or knife that touched raw meat,” he says. The foods most likely to contain the bacteria are poultry eggs and beef.
How Safe Is Your Shrimp Dinner?
Shrimp is the number one seafood choice in the nation. Most of it is farm-raised in other countries and imported to the United States. But some can come from China, India, Malaysia, Peru, Thailand, and Vietnam, reported WBAL-TV in Baltimore.
"They use antibiotics that are banned in the United States for use in shrimp farms, but still use them to ward off viruses," said Andrianna Natsoulas of Public Citizen. One of those banned antibiotics is chloramphenicol -- widely used in third-world countries because it's so inexpensive.
The FDA said there's also a potential side effect that comes with chloramphenicol -- a rare blood disease called aplastic anemia that causes damage to bone marrow, rendering the body incapable of producing red blood cells.
In addition, "If you happen to get a salmonella strain, which also happens to be carrying a resistance gene, then your doctor may not be able to use certain antibiotics in terms of treating you," said Dr. Glen Morris, a specialist in infectious diseases at the University of Maryland School of Medicine.
Two more cases of salmonellosis confirmed in Blackfoot area
Public health officials confirmed Monday two more people in the Blackfoot area are sick with salmonellosis, making six people so far infected with the food-borne illness. Four people with similar symptoms have tested negative.
The health department's team of investigators are anticipating results from the state lab in Boise. However, it could take several days to see if the individual cases originated from the same strain of the bacteria. Southeastern District Health Department spokeswoman Mary Howell said the investigative team may never uncover the source of the contamination.
Investigators anticipate a second-wave of infections could result from the original outbreak last week due to secondary infections from those infected passing the bacteria to family and friends.
Salmonellosis
KidsHealth.Org recently published an article on their site in regards to salmonella and salmonellosis, and how people can recognize the symptoms as well as prevent contracting the disease:
Signs and Symptoms:
Salmonellosis is a foodborne illness caused by the bacteria salmonella. Symptoms include nausea, vomiting, abdominal cramps, diarrhea (sometimes bloody), fever, and headache. Because many different kinds of illnesses can cause these symptoms, salmonella gastroenteritis should be diagnosed by laboratory tests that can identify the bacteria in an infected person's stool.
Once the salmonella bacteria has been identified, further testing can determine its specific type and which antibiotics can be used to treat it. The most common types of salmonella are typhimurium and enteriditis; they have been causing illness for more than 100 years. A new strain of typhimurium, DT104, is resistant to seven different antibiotics that normally would kill any salmonella strain, making treatment options more limited.
Description:
Salmonella are bacteria that cause an infection of the gastrointestinal system in humans. The bacteria can be found in water, soil, kitchen surfaces, animal feces, raw meats, poultry, and eggs. The disease is usually limited to the intestinal tract, but the salmonella organisms can spread to other parts of the body, such as blood or bone. Salmonella can cause typhoid fever, the symptoms of which include fever, abdominal pain, headache, malaise, lethargy, skin rash, constipation, and delirium.
Salmonella is usually transmitted to humans by foods contaminated with animal feces. Contaminated foods usually do not look or smell unusual. Food may also become contaminated by an infected food handler who neglected to wash his hands after using the bathroom.
Salmonella can also be found in the feces of some pets, particularly reptiles. Even healthy reptiles (especially turtles and iguanas) are not appropriate pets for small children and should not be in the same house as an infant for this reason.
Prevention:
Since salmonella appears most often in animal foods, raw or undercooked eggs, poultry, or meat should never be eaten. Cooking kills the salmonella bacteria. Poultry and meat should always be well cooked, until they are no longer pink in the center.
Some foods may contain unrecognized raw food products and should be avoided. Caesar salad dressing, the Italian dessert tiramisu, homemade ice cream, chocolate mousse, cookie dough, and frostings are all items that can contain raw eggs. Unpasteurized milk and juices can also be contaminated with salmonella.
Egg-associated salmonellosis is a health problem in the United States because the bacteria can live inside normal-looking eggs that we buy in a grocery store. Salmonella can grow within the ovaries of otherwise healthy hens and contaminates the eggs before the shells are formed. Strict procedures for cleaning and inspecting eggs were implemented in the 1970s that made infection from contamination of the outside of the eggshell much less common. Salmonella, however, can affect intact and disinfected grade A eggs and still presents a danger when raw or undercooked eggs are consumed. This means sunny-side-up or poached eggs with a soft center pose a risk of salmonellosis.
Cross-contamination is another means of spreading salmonella. Uncooked meats should be kept separate from cooked and ready-to-eat foods. Hands, cutting boards, counters, and knives should be washed thoroughly after handling uncooked foods.
Incubation:
Symptoms of salmonellosis usually appear within 2 days of contamination with the bacteria, but are usually obvious within 24 hours. As few as 15 to 20 salmonella germs can cause an infection, but not everyone who ingests the bacteria will become ill. Many factors contribute to whether someone will be affected by ingestion of salmonella, including age, general health, and immune system status.
Children, especially young infants, are the most likely candidates to become ill from salmonella ingestion, and may even need to be hospitalized.had in common.
Dozens Sickened by Salmonella-Tainted Food
According to a Toronto Star story, at least 75 people are sick and three are in hospital after eating a Mother's Day buffet tainted with salmonella bacteria last Sunday at the Royal Botanical Gardens in Burlington, Ontario. About 300 people attended the brunch and that health officials have only been able to contact about 170 and are expecting the number of ailing people to rise.
Dr. Bob Nosal, medical officer of health for the Halton Region said, "This is a very high attack rate for salmonella. Right now about 40 per cent of those contacted are ill. We usually don't see numbers that high."
The story explains that public health investigators are trying to pinpoint how the salmonella poisoning occurred, which specific foods were involved and who was to blame. They obtained 14 food samples from the buffet, which have been sent off to the Ontario Public Health Laboratory in Toronto for testing. Results are expected in a few days.
Scientists track salmonella outbreak in Blackfoot
The Southeast District Health Department confirmed an outbreak of salmonellosis in the Blackfoot area Tuesday. The four laboratory-confirmed cases are currently under investigation.
The environmental health supervisor for the health department Mike Reas said because the source of the contamination hasn't been pinpointed yet, the health department is currently interviewing people who have the symptoms of salmonella. He urges anyone currently suffering from the symptoms of salmonellosis to contact a physician and seek medical attention.
SALMONELLA CASES REPORTED
The Southeastern District Health Department is reporting four confirmed cases of salmonella in the Pocatello area. Salmonella is a bacterial infection generally associated with contaminated foods.
Symptoms include diarrhea, fever, and abdominal cramps 6 to 72 hours after infection. Symptoms that can last anywhere from 4 to 7 days. In some cases, it can be severe enough to require hospitalization of elderly or infants or those with weakened immune systems.
As a precaution, the health department is urging everyone to take special care when handling foods. They recommend always refrigerating foods and cooking foods thoroughly. Avoid raw foods, especially those containing eggs. Additionally, wash all cutting boards, counters, and utensils used in food preparation.
Antimicrobial Resistance in Bacteria
Antimicrobial resistance in bacteria is an emerging and increasing threat to human health. Physicians should be aware that antimicrobial resistance is increasing in foodborne pathogens and that patients who are prescribed antibiotics are at increased risk for acquiring antimicrobial resistant foodborne infections. In addition, "[i]increased frequency of treatment failures for acute illiness and increased severity of infection may be manifested by prolonged duration of illness, increased frequency of bloodstream infections, increased hospitalization or increased mortality."[1]
The use of antimicrobial agents in the feed of food animals is estimated by the FDA to be over 100 million pounds per year. Estimates range from 36% to 70% of all antibiotics produced in the United Sates are used in a food animal feed or in prophylactic treatment to prevent animal disease. The use in of antibiotics is thought to promote growth and to prevent disease on in beef, pig, turkey and chicken production as well as fish farms and some fruit and vegetable farming.[2]
Continue Reading...Where Bacteria Get Their Genes
Bacteria acquired up to 90 percent of their genetic material from distantly related bacteria species, according to new research from The University of Arizona in Tucson. The finding has important biomedical implications because such gene-swapping, or lateral gene transfer, is the way many pathogenic bacteria pick up antibiotic resistance or become more virulent.
Being able to classify bacteria is crucial for medicine, says Howard Ochman, a UA professor of biochemistry and molecular biophysics and a member of UA's BIO5 Institute. "If you go to the doctor with strep throat he can be pretty certain that it's the result of an infection with a species of Streptococcus and can therefore prescribe an appropriate antibiotic. If you couldn't classify bacteria because they have genes from all over, doctors wouldn't be able to do this."
Ochman thinks the team's findings will stir new research in bacterial evolution. "It should be exciting to see whether gene transfer has been so widespread in other groups of bacteria, too."
FDA Proposes Egg Labeling Change
The FDA has proposed to change food labeling rules to permit the egg industry to place a safe handling statement on the inside of egg cartons, as long as the statement "Keep Refrigerated" still appears on the side or top panel.
The proposed regulation would apply to shell eggs that haven't been treated to destroy salmonella bacteria. If the rule is finalized, consumers would see the safe handling statement every time they open an egg carton.
Currently, the statement must appear on the top or side of the carton.
It's estimated that about 118,000 illnesses a year in the United States are caused by consumption of eggs contaminated with salmonella, a bacterium that can cause an intestinal infection if ingested.
Salmonella In School
Vienna Elementary School has learned that a person had salmonella Tuesday after they went to the doctor with diarrhea and stomach cramps, reports Katie Sabatino of WTAP News.
While this is the only confirmed case within the school, officials aren't taking any chances. The cafeteria, bathrooms, hallways, and classrooms have been disinfected and letters have been sent home to parents.
Foodborne Illness Web Site Offers Resources on Common Causes of Food Poisoning
Foodborne illnesses, such as E. coli, Salmonella, Listeria, and Hepatitis A, have been the topic of news reports across the nation in recent months. With media attention on product recalls and outbreaks comes consumers' need to know about foodborne pathogens. Marler Clark, the Seattle law firm that has represented thousands of victims of foodborne illness outbreaks across the country, re-launched its Web site about foodborne illness, www.foodborneillness.com, in mid-April.
The site's focus is to inform consumers and the media about food illness-related viruses and bacteria, such as the Campylobacter, E. coli O157:H7, Hepatitis A, Listeria, Norovirus, Salmonella, and Shigella. Since the site was re-designed and launched on April 14, 2005, over 15,500 unique visitors have used the site.
"FoodborneIllness.com offers practical information about several forms of food poisoning, including the symptoms and risks associated with infection, how infections are diagnosed, and possible ways to prevent infection," said Bill Marler, managing partner of Marler Clark. "The information on this site lends itself to the media, individuals, and the families of individuals who have been affected adversely by eating bad food."
Salmonella shuts local eatery
State Health Department officials said today that they are trying to determine the source of bacteria that has caused at least nine people to become ill with salmonella after eating at Cafe Santa Fe in Benton.
The restaurant will reopen after approval from the state Health Department to assure that no possible sources of contamination exist, reports the Courier. Raymond Heaggans, a Health Department environmental health specialist in food safety, said Sunday that no link has been established with particular food eaten at the restaurant.
Before reopening, Heaggans said, employees will undergo basic training on the proper way to handle food and prevent contamination.
Cafe Santa Fe, which features Southwest-style Mexican food, opened about six years ago and serves about 500 customers daily, Flores said. The eatery has won awards in the Benton Courier's "Best of the Best" contest four years in a row, he noted.
Salmonella Outbreak Linked to Poultry
Nine people from New Mexico and four other states have been reported with salmonella infections in the past two months, and six of those cases are linked to young poultry from a New Mexico hatchery. The state Health Department is not identifying the hatchery pending the completion of the investigation.
Seven of the nine cases in March and April were in children age 1 or younger, the New Mexico agency said. Most people recover without medication or treatment, but that young children can suffer from more severe symptoms.
Health officials recommend that young children avoid contact with poultry and that people who handle baby chicks, ducks or other poultry thoroughly wash their hands with soup and water afterward. Poultry also should be kept outdoors in an area separate from young children or sources of food.
Salmonella cases shut Benton eatery
A popular Benton restaurant closed Sunday after at least nine of its patrons tested positive for exposure to salmonella bacteria.
Cafe Santa Fe at 178324 Highway I-30, Benton, Arkansas has been closed.
The Health Department does not believe that any other area restaurants are affected.
State Investigates Salmonella Cases
Nine people have been diagnosed with salmonella infections in an outbreak in New Mexico, Colorado, Kansas, Texas and Oklahoma. Of the nine cases, seven were children one year old or younger. There have been three salmonella cases in New Mexico, in Taos, Roosevelt and Curry counties.
Officials said six of the nine cases have been linked to young poultry from a hatchery in New Mexico. The New Mexico Department of Health said it won't release the name of the hatchery until the investigation is completed.
Poultry can shed salmonella in their feces. Health officials said thorough hand-washing following contact with these animals is important to prevent salmonella infection. Human infection occurs when contaminated food, hands, or other objects are placed in the mouth.
Takeaway owner guilty over salmonella outbreak Infected food sold at kebab house
Infected food and poor hygiene at a West Yorkshire kebab house led to the biggest outbreak of food poisoning of its type in Britain in 10 years, magistrates heard yesterday.
More than 300 people were struck down by a virulent form of salmonella found in food at the Shimla Kebab House in Great Horton, Bradford, in November 2003. 340 people were struck down by severe vomiting, diarrhea and stomach pains and at least 60 received hospital treatment.
Javid Qadir, 33, from Bradford, who owned the takeaway at the time, pleaded guilty to 14 charges of supplying food unfit for human consumption due to salmonella infection and 14 breaches of food hygiene regulations relating to conditions on the premises.
The restaurant was closed down following the outbreak and had since been reopened under new management.
Warm weather signals time for food poisoning
Disease detectives say they are seeing welcome progress in tracking down some of the deadliest food-borne pathogens after several spectacular outbreaks in recent years. However, food safety experts say the war against food pathogens is far from over. As progress is made in fighting pathogens on one front, new problems and pathogens crop up elsewhere.
Within the last year, Scripps Howard News Service reports, the US saw the biggest outbreak of Hepatitis A, a disease once thought confined to poor countries with inadequate sanitation. Some 540 people in Pennsylvania were infected and three died after eating green onions. Meanwhile, outbreaks of the Norwalk virus beached some luxury cruises, and a dangerous strain of E. coli showed up at a Florida petting zoo.
Food scientists say these examples show it's hardly the time for cooks to relax safe handling procedures for raw meats and vegetables as the warmer weather signals the beginning of the peak season for food poisoning.
Health Department warns of salmonella risk in chicken entrees
Four people apparently got salmonella poisoning by eating raw chicken entrees that they may have thought were precooked. The breaded, pre-browned, microwavable stuffed chicken entrees were sold at Cub Food stores under the Cub brand.
The entrees tied to infections included chicken and broccoli and, possibly, chicken Kiev and chicken cordon bleu. Authorities were trying to determine whether entrees with the same product code were sold at stores other than Cub.
Cub Foods has voluntarily pulled the products from its shelves.
Salmonella Cases Linked to Frozen Chicken Entrees
The USDA's Food Safety and Inspection Service is issuing a public health alert to remind consumers to make sure that frozen meat and poultry products are fully cooked before they are consumed.
The warning comes after FSIS linked cases of salmonella infections in people to stuffed frozen chicken products sold in Minnesota and Michigan.
Many frozen entrees containing stuffed poultry products, such as a poultry product stuffed with cheese and other ingredients, typically are not-ready-to-eat and must be fully cooked as if they were raw. Because a microwave oven typically cooks product at non-uniform rates, it is important to ensure that the product is covered sufficiently for steam to build in the product, and that the product is set aside for a sufficient time for the heat to uniformly spread throughout the product at the completion of the microwave cycle. This will ensure that there are no "cold spots."
Also, using a food thermometer is the only sure way of knowing if your food has reached a high enough temperature to destroy foodborne bacteria.
Salmonella infection found
The Kittitas County Health Department reports people in Yakima and Kittitas County had been infected with the salmonella bacteria. The department reported the origin for the infection has been traced to baby chicks, that came from a distributor in Walla Walla to a retailer in Kittitas County.
Salmonella has to be allowed to run its course as there is no vaccine, though a physician may prescribe a treatment to alleviate some of the symptoms to prevent complications.
Salmonella can be spread through the stool of the infected person, and that person can remain contagious for several weeks. Health workers advise frequently washing hands can help eliminate the spread of salmonella.
BSE, food defense top-of-mind topics among U.S. officials
The issues of food defense and bovine spongiform encephalopathy were the focal points of this year's U.S. Food Safety Summit, held recently Washington. Both Dr. Lester Crawford, administrator of the FDA, and Secretary of Agriculture Mike Johanns focused on the topics in their keynote remarks.
Johanns announced that almost $2 million in funding had been redirected to enhance research into BSE and that $5 million had been awarded to 17 colleges and universities to establish a Food Safety Research and Response Network.
The BSE research funds, redirected by the Agricultural Research Service of the USDA, will be used for new BSE projects and facilities. The newly funded projects include international collaborations with the Veterinary Laboratory Agency in Great Britain to study the biology of the BSE agent, the Italian BSE Reference Laboratory to evaluate present diagnostic tools for detecting atypical BSE cases and the University of Santiago de Compostela in Spain to compare North American and European BSE strains.
The Food Safety Research and Response Network, spearheaded by North Carolina State University, will include a team of more than 50 food safety experts from 18 colleges and universities who will investigate several of the most prevalent food-related illness pathogens. Pathogens like E. coli, salmonella and campylobacter will be studied to determine where they are found in the environment, how they are sustained and how they infect herds.
Make food safety top priority
As springtime holidays approach, the Florida Department of Health reminds Florida residents and visitors to put safety at the top of their priority list.
Eggs, a common food of the season, need to be properly handled to prevent illness. The Health Department recommends cooking eggs thoroughly and using a food thermometer to ensure that egg-containing foods reach a safe internal temperature of at least 160 degrees.
The department also recommends all individuals practice four basic steps to prevent illness:
- Clean hands: Always wash hands before and after food preparation with hot water and soap, especially when handling raw animal products such as raw eggs.
- Beware of cross-contamination: Wash kitchen equipment in hot, soapy water, before and after food preparation.
- Cook: Cook eggs until the yolks and whites are firm. Do not eat raw batter containing raw eggs.
- Chill: Refrigerate eggs and egg-containing foods. Do not leave perishables at room temperature for more than two hours.
Tomatoes linked to salmonella outbreaks
Contaminated Roma tomatoes were the cause of three salmonella outbreaks last summer, including one that sickened patrons of a convenience store chain in Western Pennsylvania.
The CDC in Atlanta said 561 people in the United States and Canada were infected by salmonella after eating contaminated tomatoes. The worst of the outbreaks occurred among those who became ill after eating delicatessen sandwiches and salads with Roma tomatoes at Sheetz convenience stores.
Although a single tomato-packing house in Florida was common to all three outbreaks, other growers or packers also might have supplied contaminated Roma tomatoes that resulted in some of the illnesses.
The CDC says that 429 culture-confirmed, outbreak-associated salmonellosis cases were identified among residents of Pennsylvania, Ohio, West Virginia and six other states who ate products with Roma tomatoes prepared at the Sheetz stores in early July.
Organic chicken get more Salmonella
There have been lingering questions about the effects of organic practices on the health of poultry and other livestock produced without conventional medications, says Steven C Huber of B.iological A.gents.
Researchers decided to compare levels of salmonella bacteria in organic free-range and conventionally produced birds. Organic producers often raise their chickens under free-range conditions--that is, allowed to roam outside cages or other confined areas. Free-range birds represent less than 1 percent of the billions of birds produced each year in the United States, but they generally command higher prices in the marketplace.
Of 110 processed free-range chickens from three organic producers that were tested, researchers found that about 25 percent tested positive for salmonella, which is slightly higher than the rate typically found in commercial chickens.
State Agriculture Department warns of tainted tahini
Regulators said consumers should avoid eating "Ziyad" brand plain tahini after routine testing by the Minnesota Department of Agriculture found the sesame seed paste tainted with potentially dangerous salmonella bacteria.
The Associated Press reports that the USDA had issued the warning for the Middle Eastern food found in specialty stores and some major grocery store chains.
The product is sold in glass jars and labeled "Tahini" in green letters on a yellow background. The product was distributed by Ziyad Brothers Importing of Cicero, Illinois.
Agriculture officials said no illnesses have been reported in connection with the tahini, but the Minnesota Health Department is monitoring the situation.
Cornell Researchers Fight Food Poisoning
In an effort to limit acute gastroenteritis, or food poisoning, the second most prevalent household illness, Cornell professors from the department of Population Medicine and Diagnostic Sciences have joined a research team which aims to identify the origin and transmission of pathogens that cause food-related illnesses.
Earlier this month, the United States Department of Agriculture formally announced the formation of the Food Safety Research and Response Network, funded by a $5 million grant from the USDA Cooperative State Research, Education and Extension Service. The research team is comprised of over 50 experts from 18 different campuses across the country.
This coincides with the USDA's current exploration of the efficiency of larger grants to a series of institutions, as opposed to its traditionally smaller grants to single institutions. The USDA currently has bestowed 3 large-scale grants at this time.
What is Salmonella?
Salmonella is one of the most common enteric (intestinal) infections in the U.S. In some states (e.g. Georgia, Maryland) it is the most common, and overall it is the second most common foodborne illness (usually slightly less frequent than a Campylobacter infection). The reported incidence of Salmonella illnesses are about 17 cases per each 100,000 persons.1
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 (technically termed "serotypes" or "serovars") of this bacterium total over 2,300.
Continue Reading...Doctors close to finding a food poisoning vaccine
John Gunn, of the OSU Medical Center, is looking for a way to protect people and he may have found it. The vaccine is made from salmonella. It's combined with parts of other food borne bacteria. Gunn hopes this vaccine could someday protect us from several illnesses at once. So far, lab tests are promising.
"We've been able to show in a single oral dose one hundred percent protection against both salmonella and listeria," said Gunn.
Doctor Gunn says the protection lasted up to six months. Someday we may be able to get a single shot that would protect us for years.
There may be some time before a vaccine is available. Until then, protect yourself by using the following tips:
- Cook raw meats thoroughly
- Wash your hands before and after handling food
- Use separate cutting boards and utensils for meats and vegetables
- Wash everything in hot soapy water
10 healthy foods that can kill children
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, a nationally recognized safety and health expert. According to the CDC, about 76 million Americans will suffer from food-borne illness and at least 5,000 will die this year. Children, the elderly and the immunocompromised are at the greatest risk.
Follow Debra Holtzman's simple tips for safer eating:
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 Food and Drug Administration (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: Some 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.
Challenging common food safety misconceptions
Douglas Powell of the Food Safety Network talked about basic hygiene and good and bad practices in the food production/preparation and fast food service industries, when he addressed a crowd of about 50 people at a recent Canadian Federation of University Women-sponsored meeting.
Powell is an associate professor in the Department of Plant Agriculture at the University of Guelph and director of the Food Safety Network, where he leads a research team that integrates scientific knowledge with public perceptions.
The Food Safety Network provides research, commentary, policy evaluation and public information on food safety issues "from farm to fork". The Food Safety Network works closely with the Canadian Research Institute for Food Safety.
Hygiene is an important aspect of disease control that everyone can literally have a hand in, Powell noted. Regular handwashing as an easy, effective disease prevention tool is a constant refrain from medical and health department officials. However, even the experts sometimes fall short of their own advice, he said.
He gave kudos to the DineSafe program for Toronto's restaurants, in place for the last two years. It works on a system of visible green, yellow and red signage indicating to the consumer each premise's level of food safety procedures compliance.
Officials Search For Source Of Ailment
State agriculture officials have dispatched a team of veterinarians and inspectors to test farm animals that may be linked to life- threatening cases of kidney failure among children and at least one adult who attended recent fairs in Orange and Hillsborough counties.
First stop was Ag-Venture, a Plant City-based farm show that operated petting zoos this month at the Florida Strawberry Festival and the Central Florida Fair.
All the patients with the potentially deadly syndrome had contact with livestock at the fairs.
The state Department of Health on has issued an alert along the Interstate 4 and Interstate 75 corridors, warning of the potential for children who had visited petting zoos at the fairs to develop hemolytic uremic syndrome.
The condition begins with diarrhea and can progress to kidney failure.
Avoiding Food Hazards in Pregnancy
Robin Elise Weiss, LCCE, has written a comprehensive guide for foods to avoid during pregnancy:
Salmonella
This is usually traceable to eggs and chicken meat. This means no more licking the cake batter spoon! You should always ensure that your eggs and meats are cooked thoroughly. When using a cutting board for chicken be sure to wash it prior to using it for another food, particularly things like raw vegetables.
Symptoms can include: headache, abdominal pain, nausea, diarrhea, shivering or fever. Usually symptoms occur within 12-48 hours after infection and lasts about 2-3 days. Only if it is severe will treatment usually be necessary. Though if you're vomiting and become dehydrated IV therapy may be beneficial.
Listeriosis
Food most likely to be infected by listeria are unpasteurized milk products, improperly cooked meats, cooked chilled food, soft cheese are some of the major players. Normally this bacteria is killed at the pasteurizing temperature, but if the food is refrigerated after being infected the bacteria is still present. Rarely, but still possible for some, is transmission through direct contact with live stock.
General aches and pains accompanied by a fever are the main symptoms. Usually people think that they have the flu. Reports of miscarriage and stillbirths have been linked to listeriosis infections spread by the mother to the unborn baby.
Additional tips:
- Never eat raw meat or eggs
- Always wash your hands after preparing food, between foods, and after the restroom
- Avoid contaminating foods with each other
- Always use clean utensils and cooking equipment
- Avoid dented cans
- Eat or drink only pasteurized products, including apple juice
- Completely defrost foods, especially meats, prior to cooking
- Do not refreeze anything that has been defrosted
- Reheat food only once, then toss it
New hotline handles food-safety complaints
A new toll-free Food Safety Consumer Complaint Hotline (1-800-843-7890) was launched in January by the Washington State Department of Agriculture.n Their goal is to reduce the risk of food-borne illness by making it easier for consumers to lodge complaints and for officials to address them.
Many government agencies -- local, state and federal -- deal with food-safety complaints, and most have phone numbers and sometimes Web sites where consumers can report problem foods or apparent food-related illnesses. The hotline takes food-safety complaints, then refers them to the appropriate agency, said Linda Condon, food-safety program specialist for the agriculture department.
Nationally, an estimated 76 million cases of food-borne illness occur every year, though far fewer are actually reported because people often don't realize their symptoms are food-linked. In Washington, 55 outbreaks of food-borne disease, totaling about 610 individual cases, were recorded in 2003. Many organisms found at times in various foods can make people sick, but the most common cases in Washington involve, in order of frequency, campylobacter, salmonella, shigella and E. coli 0157:H7, say state health officials.
Yanni's last supper closes circle
Yanni's, The Greek-American restaurant loved for its voluptuous pancakes and traditional Greek food, closed Sunday afternoon.
The popular pancake spot went through a troubled period in 2003, when St. Louis County Health Department inspectors closed the restaurant for a month after a salmonella outbreak. Thirty-five people became ill and seven were hospitalized, though the cause was never pinpointed.
The property that the restaurant is on was sold to make way for an expansion at the nearby Lakewalk Surgery Center. Florida resident Fred Paine owns the property. The building will be bulldozed sometime this summer.
Two UC schools to study food safety
The U.S. Department of Agriculture has awarded $5 million to 18 colleges and universities to set up a Food Safety Research and Response Network. Headed by North Carolina State University, the network will have 50 food safety experts studying E. coli, salmonella, campylobacter and other pathogens. Researchers will focus on where in the environment they are found and how they infect herds.
Among the universities included in the project are the University of California campuses at Berkeley and Davis, says the Inland Valley Daily Bulletin. The group also will serve as a response team to help control major episodes of food-related illnesses, such as agricultural bioterrorism.
The government also announced it will spend an additional $2 million on research into mad cow disease.
Salmonella danger is real when using eggs
Dyeing eggs has become a tradition for many families, but through the years food safety has become a big concern. Salmonella has become a buzzword related to the handling of eggs, reports Christy Walter for the Sentinel.
During this time of year, eggs are handled more than usual, and each handling provides the opportunity for bacteria to come into contact with the egg. It is important, therefore, that you always wash your hands (with soap and warm water) before handling eggs at every step. This includes cooking, cooling, dyeing and hiding. The following are some safety tips on how you can keep your family safe while having fun decorating your Easter eggs:
- When dyeing your eggs, you do not want to dye eggs that have cracked during the cooking process. You may eat them without dyeing or use them in an egg dish. Make sure that they and all other hard-boiled eggs are stored in the refrigerator and consumed within one week. If you will not be dyeing your eggs right after cooking, place them in their original carton and store them in the refrigerator until dyeing time, this will decrease the chance for any bacteria to have the opportunity to grow.
- When you are ready to dye your eggs, remove them from the refrigerator and have fun. Use food coloring or a food-grade dye to color your eggs. After dyeing, you should place the eggs into the refrigerator again until time to hide them. Consider safe hiding areas for your eggs; you want to avoid any areas where the egg might come in contact with bacteria. Once the eggs are found, if they are not to be eaten right away, they need to be put back in the refrigerator.
- You should never eat an egg that has been out of the refrigerator for more than two hours. Also, if the egg has become cracked during hiding, do not eat it. To be safe, the time it takes to hide and find the eggs should be less than two hours. As a safe alternative, you may want to choose to hide plastic eggs that contain prizes in them and save the hard-boiled eggs to eat after the egg hunt.
- If you plan to use your decorated eggs as a centerpiece or other decoration where they will be out of refrigeration for more than two hours, do not consume those eggs and discard them once you are finished.
- Many recipes for bunny-shaped cakes or other Easter treats may call for raw egg white frosting. However, anytime raw eggs are eaten, there is a risk of salmonella food poisoning. Therefore, it would be wise to find a frosting recipe that uses a hot syrup and egg white. If the egg white mixture reaches 160 degrees, if should be safe. Other alternatives include using a pasteurized powdered meringue available where cake-decorating supplies are sold.
News briefs from Southern California: Food-borne Illness
County health officials said a study shows food-borne diseases have been reduced 13.1 percent because of the restaurant inspection and letter grading system imposed in 1998.
Dr. Jonathan Fielding, the county's public health director and an author of the study, said it was the first scientific proof that the grading system resulted in a "demonstrable public health benefit."
"What's really important here is we were able to show a reduction in hospitalizations due to food-borne illnesses, compared to state trends," Fielding said.
FSIS Announces a Public Meeting to Discuss Salmonella and Clostridium perfringens Risk Assessments
The U.S. Department of Agriculture's Food Safety and Inspection Service has announced a public meeting to discuss and receive comments on two draft risk assessments.
One risk assessment is a quantitative risk assessment of Salmonella in ready-to-eat meat and poultry products. The second is a quantitative risk assessment of Clostridium perfringens in both RTE and heat-treated, but not RTE, products. FSIS prepared both assessments to provide scientific information in support of proposed rulemaking.
The draft risk assessments and a tentative agenda for the meeting will be available prior to the meeting.
About Salmonella
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.
Symptoms of Salmonella infection
The acute symptoms of Salmonella gastroenteritis include the sudden onset of nausea, abdominal cramping, and bloody diarrhea with mucous. Fever is almost always present. Vomiting is less common than diarrhea. Headaches, myalgias (muscle pain), and arthralgias (joint pain) are often reported as well. The onset of symptoms usually occurs within 6 to 72 hours after the ingestion of the bacteria. The infectious dose is small, probably from 15 to 20 cells.
Reiter's Syndrome, which includes and is sometimes referred to as "reactive arthritis," is an uncommon, but debilitating, result of a Salmonella infection. The symptoms of Reiter's Syndrome usually occur between one and three weeks after the infection. Reiter's Syndrome is a disorder that causes at least two of three seemingly unrelated symptoms: reactive arthritis, conjunctivitis (eye irritation), and urinary tract infection. The arthritis associated with Reiter's Syndrome typically affects the knees, ankles, and feet, causing pain and swelling. Wrists, fingers and other joints can be affected, though with less frequency. With Reiter's Syndrome, the affected person commonly develops inflammation where the tendon attaches to the bone, a condition called enthesopathy. Some people also develop heel spurs, bony growths in the heel that cause chronic or long-lasting foot pain. Arthritis from Reiter's Syndrome can also affect the joints of the back and cause spondylitis, inflammation of the vertebrae in the spinal column. The duration of reactive arthritis symptoms can vary greatly. Most of the literature suggests that the majority of affected persons recover within a year. The condition, can, however, be permanent. For more information, visit the Marler Clark sponsored Web site about Reiter's Syndrome.
Detection and treatment of Salmonella infection
Salmonella bacteria are discovered in stool cultures. Although blood cultures are rarely positive, bacteremia (bacteria in the blood stream) does occur in 5% of adults with Salmonella gastroenteritis and can result in spread to the heart (endocarditis), spleen, bone (osteomyelitis), and joints (Reiter's Syndrome or reactive arthritis). However, blood cultures are often not performed and in most cases the blood stream is not infected. In the stool, the laboratory is challenged to pick out Salmonella from many other similar bacteria that are normally present. In addition, many persons submit cultures after they have started antibiotics, which may make it even more difficult for a microbiology lab to grow Salmonella. So, the diagnosis of salmonellosis may be problematic and many mild cases are culture negative.
Salmonella infections usually resolve in five to seven days, and many times require no treatment, unless the affected person becomes severely dehydrated or the infection spreads from the intestines. Persons with severe diarrhea may require rehydration, often with intravenous fluids. Treatment with antibiotics is not usually necessary, unless the infection spreads from the intestines, or otherwise persists, in which case the infection can be treated with ampicillin, gentamicin, trimethoprim/sulfamethoxazole, or ciprofloxacin. Some Salmonella bacteria have become resistant to antibiotics, possibly as a result of the use of antibiotics to promote the growth of feed animals.
For those persons who develop Reiter's Syndrome, symptomatic treatment with high doses of a nonsteroidal anti-inflammatory drug and steroid injections into affected joints can be helpful in reactive arthritis. For people with severe joint inflammation, injections of corticosteroids directly into the affected joint may reduce inflammation. A small percentage of patients with reactive arthritis have severe symptoms that cannot be controlled with these treatments, in which case medicine that suppresses the immune system, such as sulfasalazine or methotrexate, may be effective. Exercise, when introduced gradually, may help improve joint function. Topical corticosteroids can be applied directly on the skin lesions associated with reactive arthritis.
Preventing Salmonella infection
To prevent salmonellosis, cook poultry, ground beef, and eggs thoroughly before eating. In order to insure that eggs do not contain viable Salmonella they must be cooked at least until the yoke is solid, and meat and poultry must reach 160?F or greater throughout. Be particularly careful with foods prepared for infants, the elderly, and those with a compromised immune system.
Do not eat or drink foods containing raw eggs, such as homemade eggnog and hollandaise sauce. Avoid drinking raw (unpasteurized) milk or products made from raw milk.
Wash hands, kitchen work surfaces, and utensils with soap and water immediately after they have been in contact with foods of animal origin. Also, wash hands with soap after handling reptiles, amphibians or birds, or after contact with pet feces. Infants and immunocompromised persons should have no direct or indirect contact with such pets.
UC expert forecasts microbial food-safety regs
Even though California's fresh produce industries have a good record in voluntary compliance, federal regulations for microbial food-safety are still on their way.
Trevor Suslow, a University of California, Davis postharvest specialist, said he is "trying to build awareness of coming mandatory GAPs," or good agricultural practices, for microbial food-safety in fresh-market fruits and vegetables, just like those now required for chemical or physical safety.
Many growers and shippers of fresh-market fruits and vegetables are already using GAPs as means of promoting label reputations and high standards of quality. According to officials of the GAPs Program at Cornell University, one case of E.coli contamination was blamed on improperly handled mesclun lettuce mix that caused illnesses in Illinois and Connecticut. The lettuce was grown near a cattle operation and a free-range chicken farm, a situation in violation of sound practices.
To assist in developing GAP programs in the field and in packinghouses, Suslow and other UC Davis experts, collaborating with counterparts across the nation, have compiled an array of recommendations, guides and other resources, written and on videos, in English and Spanish versions.
Eatery Grades Said to Reduce Illness
Even though California's fresh produce industries have a good record in voluntary compliance, federal regulations for microbial food-safety are still on their way.
Trevor Suslow, a University of California, Davis postharvest specialist, said he is "trying to build awareness of coming mandatory GAPs," or good agricultural practices, for microbial food-safety in fresh-market fruits and vegetables, just like those now required for chemical or physical safety.
Many growers and shippers of fresh-market fruits and vegetables are already using GAPs as means of promoting label reputations and high standards of quality. According to officials of the GAPs Program at Cornell University, one case of E.coli contamination was blamed on improperly handled mesclun lettuce mix that caused illnesses in Illinois and Connecticut. The lettuce was grown near a cattle operation and a free-range chicken farm, a situation in violation of sound practices.
To assist in developing GAP programs in the field and in packinghouses, Suslow and other UC Davis experts, collaborating with counterparts across the nation, have compiled an array of recommendations, guides and other resources, written and on videos, in English and Spanish versions.
Tainted beef danger draws health experts to Bay State
Public health officials from across the country are meeting in the Bay State to figure out how to deal with the growing problem of beef that is contaminated with drug-resistant salmonella.
The conference was called after nearly 50 people in the Northeast were stricken with salmonella DT 104 in 2003 and 2004. While no one died, many were hospitalized.
The contaminated ground beef came from dairy cattle processed at a commercial slaughterhouse inspected by the U.S. Department of Agriculture. While authorities were able to track down the source, they were limited in protecting public health because of ``insufficient' regulatory authority.
“Unlike E.coli, there is no regulation to recall beef from supermarkets that is infected with the drug-resistant salmonella,” said George Saperstein, a veterinarian at Tufts University School of Veterinary Medicine in Boston. Saperstein said public health officials are discussing whether the salmonella risks are high enough to require changing how USDA ground beef is regulated.
“This is a question of whether the risk is significant enough to require a change in the way the product is regulated,” Saperstein said.
Housecalls: Ignorance may not be bliss
Nutritionist Helga Meyer cautions us on how easy it is to contract illnesses. She recently witnessed a cashier started sneezing and then, due to the lack of a Kleenex tissue, used the hand with which he was scanning each item, to sneeze in. All items were again handled by another person bagging the produce.
Before an item is purchased, she says, it goes through several hands, which may be in dubious stages of cleanliness. Besides the common cold, many other diseases such as influenza are transmitted by touching your nose, eyes , mouth or eating with unwashed hands. Food poisoning can also be caused by unwashed or unclean food, and food that has spoiled – and can be passed from person to person.
She recommends these “Good Habits to Cultivate”:
- Always wash your hands after using the bathroom.
- When using a public restroom and having washed your hands, always use a paper towel to open the door, where other unwashed hands have touched.
- Wash your hands before handling food to prepare, or to eat.
- Do not use the same cutting board for raw chicken and to prepare any other food , whether raw or to be cooked.
- Thoroughly disinfect the dishcloth you use to wipe the countertop after preparing chicken or raw meat. It would be safest to use disposable paper towels to do the dirty work.
- Be careful to clean out containers where you have used raw eggs, before using it for something else.
- Wash packages which you bought, before storage, where possible.
- Always wash vegetables and fruit before preparing them to use raw or cooked.
“The most important thing to do is what our mothers told us from the moment we could help ourselves: Wash your hands whenever necessary,” she says. “Cleanliness is the main way to keep yourself and your family healthy.”
What is Salmonella?
Salmonella is one of the most common intestinal infections in the United States. The reported incidence of salmonella illnesses are about 17 cases per each 100,000 persons.
In 1885, pioneering American veterinary scientist Daniel E. Salmon discovered the first strain of salmonella from the intestine of a pig.
Salmonella is a type of bacteria that causes typhoid fever and many other infections of intestinal origin. Typhoid fever is caused by a particular strain designated as salmonella typhi. But illness due to other salmonella strains is common in the U.S. Currently, the number of known strains total over 2,300. Over 40,000 actual cases are reported and confirmed yearly in the United States.
Since only about 3% of salmonella cases are officially reported nationwide, and many milder cases are never diagnosed, the true incidence is undoubtedly much higher. Approximately 31% of all food-related deaths are caused by salmonella infections in the U.S. every year.
Increasing Product Safety
Interventions designed to kill bacteria during the rinse-and-chill cycles in meat and poultry plants are being given greater emphasis by manufacturers and users of antimicrobial treatments. Plant operators are incorporating an array of sophisticated pathogen-killing technologies that can be applied multiple times during processing to minimize contamination.
Ecolab, which last summer merged with Redmond, WA-based Alcide Corp., is a supplier of the Sanova and InspexxTM 100 rinse-and-chill applications. Sanova developed by Alcide, contains acidified sodium chlorite, and it intended to combat such pathogens in poultry and red meat plants as salmonella, E.coli O157:H7, listeria, and campylobacter. Agents typically are applied to poultry in a spray cabinet following evisceration and before birds enter immersion chillers. A post-chill dip tank containing Sanova is another potential application point.
Red meat or beef also can be rinsed with Sanova following skinning or evisceration. Carcasses often receive Sanova treatments after cooling, and again when the beef arrives at other plants for cutting.
Besides the Sanova treatments, Maverick also leverages such food-safety technologies as steam vacuums, steam pasteurization, organic acid washers, and ultra-violet lights.
Inspexx 100 is a mixture of peroxyacids that are designed to eradicate salmonella, campylobacter, listeria, and E.coli O157:H7. It can be applied to poultry in spray cabinets and immersion chillers.
Food Safety Summit to Feature 70 Speakers and 2 Dozen New Sessions
The 7th Annual Food Safety Summit and Expo will focus on the latest developments in protecting the nation's food supply from being compromised by any potential food safety or food security incidents, including everything from E.coli to salmonella to intentional contamination by terrorists, according to organizers.
More than 1,800 food manufacturers, food processors, restaurant executives and food retailers are expected to attend the Summit at the Washington DC Convention Center.
More than 70 speakers will discuss solutions for the industry with real world QA strategy for commercial companies during the three-day event. Attendees at the Food Safety Summit include executives in quality control, food safety, plant operations and sanitation as well as top leaders from the processing, restaurant and retail food industry, representatives from Capitol Hill, the White House and key regulatory officials.
In addition to the conference program, attendees will be able to visit the exhibit area where over 200 booths of several brand new technologies, including the new food security simulation exercise, will be on display.
State to report on P-I-B illness
The Ohio Department of Health has scheduled a press conference to release the "preliminary-investigational report" disclosing what caused about 1,500 people to contract gastrointestinal illness last summer at Put-In-Bay Village Hall on South Bass Island.
Test results from stool and vomit samples taken from 15 people showed three types of infections: campylobacter, salmonella and norovirus. And OEPA tests produced traces of E coli bacteria in some of the wells.
ODH spokesman Jay Carey said the state has acted in a timely manner and knew from the onset the cause was more than likely a contamination of water drawn from wells on the island.
Coronet Checks To Be Released
Payroll checks caught up in the company's bankruptcy hearings will finally be released early next week to former employees of the company.
Coronet CEO Ernie Pascua said even more help could be on the way. Currently, the company is in talks with a nationally known company regarding a buyout. Pascua also said Coronet filed a motion to release the employees' 401k money last week. There is no word on any progress regarding this motion.
On Oct. 29, Coronet Foods Inc. filed for Chapter 11 bankruptcy protection in U.S. Bankruptcy Court for the Northern District of West Virginia. The filing came just a week after the company closed its Fulton processing plant.
At the time of the closure, company officials cited a sudden reduction in volume, which Coronet reportedly experienced following a salmonella incident in July 2004 involving Sheetz convenience stores. The company and its products were cleared of responsibility by the FDA; however, company officials said adverse publicity surrounding the incident resulted in a loss of sales, making it impossible for the company to continue to operate.
County issues illegal cheese warning
County health officials are again warning people not to buy or eat illegal cheese that has been sold at swap meets, out of the backs of cars and trucks, on street corners and even door to door, reports Gig Conaughton.
Last July, county officials warned people to stay away from illegal, so-called, "bathtub" cheeses, that have been known to be made in bathtubs, homemade wooden vats and rusted cheese molds. Illegally made cheeses are often made with raw, unpasteurized milk that can cause people to become very ill if they eat it.
In July, health officials said summertime was the main time they had problems with the illegal cheese market because the number of street vendors increases when the weather warms up. But this week, county officials said they have been investigating an increasing number of reported illnesses that had been positively linked to a salmonella bacteria found in confiscated, illegally produced cheeses.
The cheese is referred to as "queso fresco". Queso fresco literally means "fresh cheese" and is a soft, white cheese that has a mild salty flavor. There are queso fresco cheeses made by licensed manufacturers and sold in stores. Those cheeses are safe, health officials said, but cheese that is made illegally, and often sold door to door or at informal markets, can make people very sick.
Officials urge
New Brighton pupil illnesses wane
Of the 28 fourth-graders sickened by undercooked chicken Tuesday, 19 were back at New Brighton Elementary School yesterday.
Superintendent John Osheka said there is a minor risk of salmonella infection, and the district sent a letter home with pupils Tuesday asking parents to be alert for symptoms. Salmonella has a 12- to 48-hour incubation period, he said, so the district should know by midday today if there are any new cases.
Osheka said the cafeteria was serving chicken strips Tuesday, and they were popular enough that workers put an extra pan of 15 to 20 strips in the oven. But a worker set the timer wrong, then neglected to check the meat's temperature when it came out.
The cafeteria is run by Metz Enterprises of Dallas, Luzerne County. Osheka said the company sent in executive chefs yesterday for in-service training. The employee at fault has been with Metz about 30 years and was not expected to be disciplined.
In short supply, almonds are a treat to eat
Because of the recent weather-related problems in California, all almonds are in slim supply. The situation is even worse for raw almonds. These are the nuts generally used in biscotti, almond croissants, and other confections, and eaten by consumers who prefer their nuts plain.
Trader Joe's, which does a brisk trade in nuts, was particularly hard hit by a salmonella-related recall. The California-based chain had been selling raw Paramount nuts. Now it offers pasteurized almonds. Pasteurized almonds look like the raw variety, and they even taste the same.
Since August, the Almond Board of California and the US Food and Drug Administration have recommended that most shipments of raw almonds in this country be subject to the same treatment, though the FDA has not banned the raw product. As a result, it has been increasingly difficult to find raw almonds in stores.
Whole Foods will continue to sell raw almonds "because it is a product demanded by our customers and there is nothing inherently unsafe about raw almonds," according to Whole Foods spokesperson Amy Hopfensperger. She adds, "We completed thorough monitoring of our suppliers to ensure we receive the highest quality nuts that have been harvested and stored properly before they reach our shelves."
What germs are on your hands?
"Today" host Matt Lauer and Dr. Philip Tierno, author of "The Secret Life of Germs: What They Are, Why We Need Them, and How We Can Protect Ourselves Against Them," trekked around Manhattan and analyzed what they found in everyday spots like the subway and the gym while discussing that germs are everywhere and impossible not to pick up.
80 percent of all infectious diseases are passed by human contact, either direct or indirect? That includes viruses like pneumonia, salmonella, and the common cold. But with proper hand washing, you could avoid carrying around many potentially infectious diseases.
Dr. Philip Tierno is director of clinical microbiology at the New York University Hospital Center and the author of "The Secret Life of Germs,” says, “It takes 20 seconds to appropriately wash your hands, getting in between your fingers, getting on top of your knuckles, getting under your nail bed with at least one swoop each time with a lot of soap on and then rinsing. The Centers for Disease Control recommend singing "Happy Birthday" twice through for an effective wash.”
Illinois Governor Blagojevich Announces Electronic Disease Reporting For Hospitals, Health Care Providers
Illinois governor Rod Blagojevich has announced that hospitals, doctors and other health care providers now can electronically report infectious diseases to the state and local health departments as part of a continuing effort to improve the state's ability to respond to public health emergencies.
Chicago also is developing an electronic reporting system with its share of federal bioterrorism funds for the city's hospitals and health care providers that is not yet ready to go on-line. When Chicago's system is in place, it will be designed to share data with the state's Illinois-National Electronic Disease Surveillance System.
Dr. Eric E. Whitaker, state public health director, explained that in the past it may have taken days for the state and local health departments to receive written reports that could alert health officials to a possible public health threat. But with I-NEDSS, he said, health officials will have the information as soon it is entered into the system by a hospital emergency department or other disease reporter.
I-NEDSS is expected to be fully implemented in about four years at a cost of $10 million and will be able to collect information on all 77 state-mandated reportable diseases.
The bacteria in supermarkets
Grocery cart handles can be full of bacteria. Ten times out of 10, there are germs on a shopping cart. It may look clean, but there really is no telling how many children have been in it or how many birds have claimed it.
Jean Enersen and the King 5 News crew went into several grocery stores to pick up a few things that are out in the open, like fruits and vegetables. Next they swabbed a number of carts, inside and out, where you put your hands, where kids sit and touch.
A day later, the unappetizing results came back. Nothing was dangerous but there was quite a lot of bacteria on the fruits and vegetables. One cucumber contained bacteria from the same family as salmonella and shigella. The apple had the least amount of bacteria, while the blueberries and grapes had the most.
The solution: wash your hands and wash what you buy. One mom decided to stay ahead of the game by killing the germs with baby wipes. More and more local grocery stores are starting to make anti-bacterial wipes available in the area where the carts are kept.
Cleaned fruits and veggies shouldn't make you sick
Ann Draughon, co-director of the University of Tennessee Food Safety Center of Excellence, warns consumers that we should be as careful when preparing fresh fruits and vegetables.
"Most people associate food-borne illness with improperly cooked foods of animal origin, but the fact is, the number of people getting sick from eating fruits and vegetables contaminated with pathogens has doubled since 1990," says Draughon.
According to the congressional General Accounting Office, an estimated 20 to 25 percent of annual food illness cases are caused by vegetables and fruits. Meat, poultry, pork and eggs still cause about 40 to 45 percent of illnesses. Seafood and cheeses also account for a large percentage of food-borne illnesses.
Pathogens are varied, and those found in fruits and vegetables have included Escherichia coli 0157:H7 in apple juice, salmonella on vegetables, and cyclospora and hepatitis A virus on produce.
She suggests the following food safety practices to reducing your risk of food-borne illness:
- Wash fruits and vegetables carefully under cool, running water using a brush to remove surface soil. Do not use detergents because they may leave harmful residues.
- Remove and discard the outermost leaves of a head of lettuce or cabbage. Wash each lettuce leaf under running water. Scrub melons thoroughly. Do not clean by submerging the entire head of lettuce, melon or other fruits and vegetables in water. You may just be rinsing in contaminated water.
- Sprays and washes that claim to clean fruits and vegetables may remove pesticide residues, but do not remove all microorganisms.
- Beware of contaminating foods while slicing them on the cutting board. Bacteria can grow well on the cut surface of many fruits and vegetables. Be especially careful with melons.
- Avoid leaving cut produce at room temperature for several hours. Keep them refrigerated.
- Use a separate cutting board for produce and raw meat products. Boards must be sanitized by soaking in a bleach solution or using heat in the dishwasher.
- Don't be a source of pathogens yourself. Wash you hands thoroughly with soap and water before preparing food and between handling raw and ready-to-eat foods.
- Avoid preparing food if you have a diarrheal illness. Changing a baby's diaper during food preparation is a bad idea and can easily spread illness if hands are not washed thoroughly after the change.
AMI Foundation funds four new projects to reduce pathogens in meat products
The Board of Directors of the American Meat Institute Foundation has approved funding for four, new projects that explore methods of reducing the prevalence of pathogens. The projects address the reduction of E. coli O157:H7, salmonella and listeria monocytogenes.
One of the projects seek to validate the effectiveness of Controlled Phase Carbon Dioxide and determine the mechanism of action for reducing E. coli O157:H7 and salmonella on beef trimmings used for ground beef manufacturing. Another project works with the usage of ingredients to reduce and eliminate listeria from ready to eat products.
Health Tip: Real Oven Better for Killing Germs
According to the American Journal of Epidemiology, microwaving food is not as good as reheating in the oven or a frying pan.
That information comes from the Epidemic Intelligence Service of the U.S. Centers for Disease Control and Prevention in Atlanta, which was tracing an outbreak of salmonella typhimurium in Alaska.
Researchers found that all of the people who became sick had been to the same picnic, and had taken home leftovers. But while 30 people had taken home doggie bags, only 10 became sick. According to the CDC, all who became sick had reheated their food in a microwave oven. Those who didn't become sick had used a conventional oven or frying pan.
Salmonellosis
Salmonella is the City of Alburquerque's "Bug of the Month." To that end, they have posted educational information in regards to the infectious disease:
What is Salmonella?
Salmonella are microscopic living creatures that pass from the feces of people or animals, to other people or other animals. There are many different kinds of salmonella bacteria. Salmonella serotype Typhimurium and Salmonella serotype Enteritidis are the most common in the US.
Symptoms
Most people who are infected with salmonella develop diarrhea, fever, and abdominal cramps 12 to 72 hours after infection. The illness usually lasts 4 to 7 days, and most people recover without treatment.
How is it transmitted?
Salmonella are usually transmitted by eating foods contaminated with animal feces. Foods are often of animal origin, such as poultry, milk, or eggs, but all foods, including vegetables may become contaminated. Many raw foods of animal origin are frequently contaminated, but thorough cooking kills salmonella. Food may also become contaminated by the hands of an infected food handler who forgot to wash his or her hands with soap after using the bathroom.
Prevention
There is no salmonellosis vaccine. Since foods of animal origin may be contaminated with salmonella, you should avoid eating raw or undercooked eggs, poultry, or meat.
Treatment
Salmonella infections usually resolve in 5-7 days and often do not require treatment unless the patient becomes severely dehydrated or the infection spreads from the intestines. People with severe diarrhea may require rehydration, often with intravenous fluids. Antibiotics are not usually necessary unless the infection spreads from the intestines.
Tips for Preventing Salmonella Poisoning:
- Cook poultry, ground beef, and eggs thoroughly before eating. Do not eat or drink foods containing raw eggs, or raw unpasteurized milk.
- If you are served undercooked meat, poultry or eggs in a restaurant, send it back to the kitchen.
- Wash hands, kitchen work surfaces, and utensils with soap and water immediately after they have been in contact with raw meat or poultry.
- Be particularly careful with foods prepared for infants, the elderly, and people with weak immune systems.
- Wash hands with soap after handling reptiles or birds, or after contact with pet feces.
Avoid direct or even indirect contact between reptiles (turtles, iguanas, other lizards, snakes) and infants or people with weak immune systems). - Don't work with raw poultry or meat, and an infant (e.g., feed, change diaper) at the same time.
PETA Says Focus Should be on Preventing Life-Threatening Disease
PETA had hoped to place its brand-new billboard--showing a middle-aged couple next to the tagline "Meat Causes Cancer ... Go Vegetarian"--in Southern Pines in time for the North Carolina Meat Processors Association Conference next week, but it was rejected by the area's outdoor advertising company.
Studies published in the American Journal of Gastroenterology, the International Journal of Cancer, the American Journal of Epidemiology, and many other medical periodicals provide evidence that eating meat increases a person's risk of developing cancer and that a diet based on grains, fruits, and vegetables significantly decreases that risk.
"It's a lot easier--and cheaper--to prevent cancer than to treat it, simply by adopting a healthy, humane, vegetarian diet," says PETA's Vegan Campaign Director Bruce Friedrich. "Within 10 years, meat moguls will be in the dock, just as tobacco executives were a few years ago."
What is Salmonella?
Salmonella is one of the most common enteric (intestinal) infections in the U.S. In some states (e.g. Georgia, Maryland) it is the most common, and overall it is the second most common foodborne illness (usually slightly less frequent than a Campylobacter infection). The reported incidence of Salmonella illnesses are about 17 cases per each 100,000 persons.1
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 (technically termed "serotypes" or "serovars") of this bacterium total over 2,300.
Over 40,000 actual cases are reported and confirmed yearly in the U.S.2 As only about 3% of Salmonella cases are officially reported nationwide,3 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 1,0004 persons, or 31% of all food-related deaths2 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.
Foodborne illness primer downloadable
The latest edition of The Diagnosis and Management of Foodborne Illness is now available on the American Medical Association Web site for downloading to personal digital assistants. The primer was produced by the AMA in collaboration with several other health professional groups.
The first edition of the primer, released last year, was met with such demand that a PDA edition was created. The primer covers the diagnosis, treatment and reporting of foodborne illness. The latest edition includes sections on hepatitis A, noroviruses, antibiotic-resistant salmonella, congenital toxoplasmosis and intentional contamination.
Every year in the United States, 76 million people get sick as a result of the food they eat and 5,000 die, according to the Centers for Disease Control and Prevention. The very young, the elderly and the immunocompromised are those most at risk.
New Study Strengthens Link between Antibiotic Overuse in Food Animals and Dangerous Complications of Food Poisoning
A new report concludes that patients with antibiotic-resistant infections caused by salmonella bacteria are more likely to suffer potentially deadly bloodstream infections than are patients with non-resistant salmonella. Salmonella, a leading bacterial cause of food poisoning, is responsible for 1.4 million food poisoning cases and about 500 deaths per year.
The study, published in the Feb. 15 issue of the Journal of Infectious Diseases, notes that the antibiotic resistance in salmonella bacteria chiefly results from using antibiotics in food animals.
The large-scale, industrialized operations that dominate meat production in the U.S. today routinely feed poultry, swine and beef cattle the same types of antibiotics that doctors use in human medicine, such as sulfa drugs and penicillins. Massive quantities of these medically important antibiotics - an estimated 13 million pounds each year - are used as animal feed additives. These antibiotic feed additives are not used to treat sick animals, but for growth promotion and to compensate for the stressful and crowded conditions within the industrial animal operations.
"This study shows that resistant bacteria not only result in harder to treat infections, but also make people sicker in the first place" said Margaret Mellon, J.D., Ph.D., director of the Food and Environment Program at the Union of Concerned Scientists. "Added to the many other studies linking antibiotic overuse in animal agriculture to human health problems, this study underscores the urgent need to reduce the massive overuse of antibiotics in animal agriculture in order to protect human health."
How can I prevent Salmonella infection?
To prevent salmonella bacterial infection:
- Cook poultry, ground beef, and eggs thoroughly before eating. In order to insure that eggs do not contain viable salmonella, they must be cooked at least until the yoke is solid and meat and poultry must reach 160 degrees F or greater throughout.
- Do not eat or drink foods containing raw eggs. Examples include homemade eggnog, hollandaise sauce, and undercooked French toast.
- Never drink raw (unpasteurized) milk.
- If you are served undercooked meat, poultry or eggs in a restaurant don't hesitate to send it back to the kitchen for further cooking.
- Wash hands, kitchen work surfaces, and utensils with soap and water immediately after they have been in contact with foods of animal origin.
- Be particularly careful with foods prepared for infants, the elderly, and those with a compromised immune system.
- Wash hands with soap after handling reptiles, amphibians or birds, or after contact with pet feces. Infants and immunocompromised persons should have no direct or indirect contact with such pets.
How is Salmonella infection detected?
Salmonella bacteria is discovered in stool cultures. Although blood cultures are rarely positive, bacteremia does occur in 5% of adults with Salmonella gastroenteritis and can result in hematogenous spread to the heart (endocarditis), spleen, bone (osteomyelitis), and joints (reactive arthritis).
What tests can be done to determine whether a person has Salmonellosis?
The diagnosis of salmonellosis is confirmed by cultures of stool or blood. In other words, specimens of blood or feces are placed in nutrient broth or on agar and incubated for 2-3 days. After that time, a trained microbiologist can recognize Salmonella bacteria if present by its unique characteristics.
However, blood cultures are often not performed and in most cases the blood stream is not infected. In the stool, the laboratory is challenged to pick out Salmonella from many other similar bacteria that are normally present. In addition, many persons submit cultures after they have started antibiotics, which may make it even more difficult for a microbiology lab to grow Salmonella. So, the diagnosis of salmonellosis may be problematic and many mild cases are culture negative.
About-Salmonella website is resource for victims of outbreak linked to Amarillo Restaurant
Amarillo Environmental Health officials have traced a salmonella outbreak to the Tacos Garcia restaurant located at 1100 Ross Street. At least twelve patrons who ate together at the restaurant on January 4 became ill with salmonella poisoning. Four members of the group submitted stool samples that tested positive for the bacteria, and all members were epidemiologically linked to the outbreak.
Resources for victims of salmonella outbreaks are available on the Web, with sponsored sites on salmonella and salmonella litigation provided by Marler Clark, the Seattle law firm nationally recognized for its successful representation of victims of foodborne illness. The firm sponsors a website specifically about salmonella -- its symptoms, risks of infection, treatment, and news about outbreaks, as well as a site about salmonella litigation.
Shipley, son get probation
After a three-year federal investigation Robert A. Shipley of Nogales, and his son, Lee Alan Shipley, were each sentenced on Monday, to four years' probation for conspiracy and false reporting to the United States government. In addition, over $2.7 million dollars were forfeited and both had to pay a $250 fine.
Robert Shipley owns Shipley Sales, which has been operating in Nogales since 1957. His son, Lee Alan Shipley is the export manager of the Mexican growing area S.P.R. de R.I. Legumbrera San Luis in Altamirano, Guerrero, Mexico. The Legumbrera growing area exported produce to Shipley Sales. Robert Shipley also imported produce from the firm S.P.R. de R.I. Los Arroyos, near Hermosillo, Sonora, Mexico.
In November 2002, the Arizona District U.S. Attorney's office announced a 66-count indictment alleging the Shipleys submitted false invoices to the federal government and misrepresented their cantaloupe supplier. All cantaloupes imported from Mexico had been banned the previous month due to a salmonella outbreak that had been traced back to some Mexican melons.
Fulfilling the Vision: New USDA Initiatives Keep Safety on Track
In July 2004, USDA Undersecretary for Food Safety Dr. Elsa Murano released "Fulfilling the Vision: Initiatives in Protecting Public Health," a document that reviews recent successes and builds on the course laid out in 2003 to improve the prediction and response to food safety challenges in order to further reduce the incidence of foodborne illness.
Sworn in as Under Secretary for Food Safety in 2001, Dr. Murano, who oversees FSIS's policies and programs, has emphasized the implementation of science-based standards and procedures as the primary focus of the efforts of FSIS personnel and policies.
Under Dr. Murano's supervision, FSIS has made impressive strides toward improving food safety by utilizing the best available science and technology, and adjusting FSIS' workforce to support an increasingly science-based and public health-oriented food safety system. These science-based initiatives continue to contribute to the downward trend of harmful pathogen contamination observed in FSIS's regulatory testing programs.
What Are the Symptoms of Salmonella infection?
The acute symptoms of salmonella gastroenteritis include the sudden onset of nausea, abdominal cramping, and bloody diarrhea with mucous. The onset of symptoms usually occurs within 6 to 72 hours after the ingestion of the bacteria. The infectious dose is small, probably from 15 to 20 cells.
There is no real cure for a salmonella infection except treatment of the symptoms. For most strains of salmonella, the fatality rate is less than one percent.
Salmonella infections usually resolve in five to seven days, and many times require no treatment, unless the patient becomes severely dehydrated or the infection spreads from the intestines. Persons with severe diarrhea may require rehydration, often with intravenous fluids. Treatment with antibiotics is not usually necessary, unless the infection spreads from the intestines, or otherwise persists, in which case the infection can be treated with ampicillin, gentamicin, trimethoprim/sulfamethoxazole, or ciprofloxacin.
Some salmonella bacteria have become resistant to antibiotics, however, and this has occurred possibly as a result of the use of antibiotics to promote the growth of feed animals.
Vista eateries make the grade
Vista's eateries seemed to fare well last year, with only three facilities closed as of December.
The San Diego County Department of Environmental Health is responsible for conducting inspections of all food service establishments. County inspectors visited the 245 graded facilities in Vista more than 662 times in 2004, an average of more than twice a year for each location.
Full-service restaurants are inspected every 90 days, more frequently if requested, and establishments serving only packaged foods, such as some bars, are visited less often. The county also investigates facilities on a complaint basis.
Inspectors rate facilities based on compliance with a large number of requirements listed on a food inspection report, which gives a starting score of 200 and deducts points for violations. After deductions are taken, the total is divided by two, giving the final score.
The county revised its reports in May to reflect things that restaurants and other establishments were doing correctly rather than listing only violations, a move that has met with widespread approval from restaurant owners and managers.
Tomato supplier for Sheetz ceases operations, blames bad publicity
Blaming adverse publicity from a salmonella outbreak this past summer that sickened more than 400 people, Coronet Foods said it was ceasing operations today at its plant in Wheeling, West Virginia, leaving 220 workers without jobs.
The plant, which supplied bagged salads, vegetables and fruits to customers in about 20 states in New England, the Midwest and the mid-Atlantic region, informed its workers at the close of business yesterday.
Coronet distributed sliced Roma tomatoes used in sandwiches sold at Sheetz convenience stores. About 330 Pennsylvanians who ate the sandwiches got sick with salmonella, and the outbreak is believed to have sickened another 80 people in nearby states.
After the outbreak, Coronet lost its business with Sheetz, responsible for about 8 percent of revenues. Coronet, which has operated in Wheeling for nearly 40 years, was unable to find buyers or partners that would allow the business to continue.
The company is continuing discussions with several prospective buyers, but no firm purchase offers have been made. The company said it would keep its human resources office open temporarily and work with local employment assistance services to help workers find jobs.
How Sanitary Is That Shopping Cart?
Television station WTLV in Jacksonville, Florida recently swabbed some ordinary grocery items and got some startling results -- ten times out of 10, there were germs on that shopping cart.
The station sent a crew into several grocery stores to pick up a few things that were out in the open, like fruits and vegetables. A bag was the only thing to touch them. The station also swabbed a number of carts inside and out, where shoppers put their hands and where children sit and touch.
WTLV took the shopping cart swabs, as well as apples, grapes, blueberries, peppers and cucumbers, to the labs at Shands Jacksonville Medical Center.
The swabs and the fruits and vegetables were then cultured to watch the bacteria grow. A day later, the results were available, and what the station saw wasn't so appetizing. WTLV reported that from the cart swabs, nothing was dangerous. It was bacteria one would find in the environment or on healthy people.
The bad news came from the fruit and vegetable test. Researchers found bacteria from the same family as salmonella and shigella on the cucumber. As for the other fruits and vegetables, the apple had the least amount of bacteria. The blueberries and grapes had the most.
"Hand washing is the cheapest and most efficient way of preventing infections," said Dr. Mobene Rathore, of Shands Jacksonville.
And wash what you buy.
What is Salmonella?
Salmonella is one of the most common enteric (intestinal) infections in the U.S. In some states (e.g. Georgia, Maryland) it is the most common, and overall it is the second most common foodborne illness. 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 1,0004 persons, or 31% of all food-related deaths are caused by salmonella infections in the U.S. every year.
Baby Turtles Sold In Central Fla. May Pose Health Risk
Baby turtles sold in Central Florida as holiday gifts may be exposing families to an invisible health risk, according to a Local 6 News report. A Local 6 News investigation has found the turtles are being sold in Central Florida. FDA and health officials want parents to know salmonella may be on the shells and skin of the turtles.
The FDA has banned the sale of red ear slider turtles in the 1970s following a massive outbreak of salmonella poisoning. Turtles less than 4 inches in length were banned because they were easy for children to put in their mouth.
Parents are urged to make sure children wash their hands if they've handled the pets, according to the report.
William D. Marler, Food Litigation Attorney
William D. Marler (www.williammarler.com), an attorney at Marler Clark LLP PS (http://www.marlerclark.com) has extensive experience representing victims of bacterial and viral food poisonings. Since 1993, Marler Clark has represented victims of most of the largest foodborne illness outbreaks in the United States, including the 1993 Jack in the Box E. coli, 1998 Odwalla E. coli, 1999 Sun Orchard Salmonella, 2002 ConAgra E. coli and Chili's Salmonella outbreaks, the 2003 Chi Chi's Hepatitis A outbreak, and the 2004 Sheetz Salmonella outbreak.
Bill feels that a lawyer should do more than just sue corporations. That is why he speaks frequently on issues of safe food and formed Outbreak, Inc. (http://www.outbreakinc.com), a not-for-profit business dedicated to explaining to companies why it is in their interest to avoid food illness litigation. Bill also has created (http://marlerblog.com) as a way of updating the Web on issues of interest to him.
Continue Reading...William D. Marler, Salmonella Attorney
William Marler is the managing partner in the law firm Marler Clark L.L.P., P.S. Since 1993, Mr. Marler has represented thousands of victims of E. coli, Salmonella, Hepatitis A, Listeria, Shigella, Campylobacter and Norwalk Virus illnesses in over thirty States. As a trial lawyer, Mr. Marler has been involved with several cases of national importance. He represented the children murdered by Wesley Alan Dodd, an escaped Washington State convict; the family of William Louth, who died when a crane collapsed during Kingdome roof repairs; the Terlicker family in its suit against Martin Pang and the City of Seattle stemming from an arson fire; and Brianne Kiner in her $15.6 million E. coli settlement with Jack-in-the-Box. This settlement created a state record for an individual personal injury action. Mr. Marler resolved several other Jack-in-the-Box E. coli cases for more than $2.5 million each.
In May of 1998, he settled the Odwalla Juice E. coli outbreak for the families of children who were severely injured after consuming Odwalla apple juice for $12 million. He represented several children in an E. coli outbreak stemming from E. coli contaminated swimming pool water in Georgia. In 2001 he successfully tried to verdict an E. coli case involving a school lunch program in Washington State. The jury returned a verdict of $4.75 million. He also resolved dozens of E. coli cases in 2003 related to one of the largest meat recalls in United States. Mr. Marler recently settled an E. coli case for a young girl for $11 million. In addition, Mr. Marler has been lead counsel in:
Sheetz Salmonella Outbreak:
www.about-salmonella.com/articles/Sheetz/Sheetz.htm
Paramount Farms Salmonella Outbreak:
www.about-salmonella.com/articles/paramount/paramount.htm
Sequoias E. coli Outbreak:
www.about-ecoli.com/news/sequoias.htm
Chi Chi's Hepatitis A Outbreak:
http://www.about-hepatitis.com/articles/chichis/chichis.htm
Goldcoast Produce E. coli Outbreak:
http://www.about-ecoli.com/news/goldcoast.htm
Golden Corral Salmonella Outbreak:
www.about-salmonella.com/articles/goldencorral/goldencorral.htm
Habaneros E. coli Outbreak:
http://www.about-ecoli.com/news/habanero.htm
Chili's Salmonella Outbreak:
www.about-salmonella.com/articles/chilis/chilis.htm
MEDICAL BIOLOGY: ON SALMONELLA INFECTIONS
Enterobacteria are a large heterogeneous group of gram-negative rods whose natural habitat is the intestinal tract of humans and animals. The family includes many genera, of which salmonella is one.
There are 1500 to 2000 types of salmonellae, with one type, S. typhi (typhoid fever), notorious, and another type, S. typhimurium, the most common enterocolitis (gastroenteritis) pathogen in the US.
Infections with most other types of salmonella, except for S. paratyphi, derive from environmental sources, principally poultry and livestock. Despite the frequency with which these organisms cause acute gastrointestinal illness, there are remarkably few documented examples of person-to-person spread. An outbreak in a day-care facility was associated with an uncertain number of secondary cases, and long-term surveillance of 54 permanent carriers of nontyphoidal salmonella identified 10 instances of transmitted infection.
No Answers in Salmonella Outbreak
There are still no answers as to what caused the Sheetz salmonella outbreak. The FDA said it still doesn`t know how the tomatoes were tainted with salmonella.
The FDA said Hurricane Charley wiped out any clues when it hit Florida tomato farms, reports NBC25 News.
Officials think animals probably contaminated the tomatoes. West Virginia-based Coronet Foods supplied the tomatoes to Sheetz and has since gone out of business.
More than 400 people in Pennsylvania, Maryland, West Virginia and Ohio said they got sick from eating the tomatoes.
Salmonella outbreak
Residents at a Murray Mallee aged care facility have been confirmed as having salmonella. Eleven residents were recently confirmed as having gastro-enteritis and after investigations by the Department of Health some of these people were confirmed as having contracted salmonella.
Department of Health Communicable Control Branch acting director Jane Raupach said the exact number of salmonella cases and the name of the facility could not yet be released. Nothing had been identified as a common exposure point which may have caused the symptoms.
She said the department recommended preventative hand washing in any case of salmonella and staff at the facility were under no direct threat.
Investigations are almost complete and the case is now being analysed by the Communicable Control Branch.
A New Vaccine Against Enteritidis Salmonella
Javier Ochoa Repraz defended his PhD thesis at the University of Navarre Faculty of Science on the development of an acellular vaccine aginst salmonella enteritidis. This involves a world pandemia considered to be the most importante zoonosis or illness/infection transmissible salmonellosis by animals to humans under natural conditions. It is estimated that the incidence of acute worldwide is more than a thousand million cases per annum and causes three million deaths.
The project developed by Javier Ochoa centred on the investigation of a new vaccine based on the encapsulation of the components of the Salmonella enteritidis cell sheath. The vaccine has shown itself to be efficacious in mice infected with this illness and is currently being employed on experimental farms of Hipra laboratories in Gerona, a company involved in the control of pathogens in birds.
In Spain, salmonella enteritidis is the bacteria that causes 85% of food-provoked gastroenteritis.
Caterer won't be punished for food poisoning
The caterer whose baked beans made people at a church picnic sick won't be punished, reports News 14 Carolina.
Police charged Carl Privette with creating a public health hazard and failure to prepare food in a licensed, commercial kitchen. In June, 55 people got salmonella food poisoning from his baked beans.
On Wednesday, Privette received a deferred prosecution. That means he won't be punished and the charges will be erased from his record, if he successfully completes a year of unsupervised probation.
Privette must also comply with the state's regulations before doing any more catering.
Costs high from illness
A salmonella outbreak that occurred almost a year ago in Steamboat Springs cost taxpayers almost $40,000 and cost individuals more than $66,000, not to mention a lot of upset stomachs.
Those were the estimates the Routt County Department of Environmental Health gave the City Council on Tuesday night when it presented calculations for the costs of the foodborne illness outbreak.
The outbreak occurred Dec. 16, 2003, at the Seasons at the Pond restaurant, and 51 cases of salmonella were reported in the weeks that followed. Those contaminated ranged from 4 to 72 years old, and 96 percent were Routt County residents.
A group of Steamboat Springs School District food service workers were among those infected. The cost of the infection to the individual was estimated at $1,300 per person.
Three of those infected were hospitalized. All those infected said they had diarrhea, 81 percent had abdominal pain and 75 percent had a fever, according to environmental health statistics. As bad as the outbreak was, it could have been worse, says Nadine Harrach with the environmental health department. The chain of contamination was broken early, it did not spread to any schools or to children through the food service workers, there was not a second wave of outbreaks, and no one died, she said.
Don't take a chance with 'foods of chance'
Health department inspectors catch one or two unlicensed food vendors each week. Each December the health department shuts down on average between 10 to 15 unlicensed food vendors, says Brian O'Green, environmental health manager for the Yuma County Health Department.
Some who are caught are simply unaware they need to be licensed and most, after being told to halt their operation, "just go away," he said. O'Green said there are very few cases that require the health department having to take them to court.
Those who eat "foods of chance" from an illegal vendor are increasing their risk of contracting food-borne bacterial infections such as salmonellosis and campylobacteriosis, O'Green said.
"Even one drop of juice from raw chicken meat can infect a person. One way to become infected is to cut poultry meat on a cutting board, and then use the unwashed cutting board or utensil to prepare vegetables or other raw or lightly cooked foods," the CDC reports.
Hand washing is key to preventing illness
Hand washing is one of the best ways to prevent the transmission of disease, especially during influenza season. Oklahoma public health officials are using National Hand Washing Awareness Week, Dec. 5-11, as an opportunity to remind people about this simple and inexpensive disease prevention technique.
"Hand washing helps prevent catching and spreading colds, hepatitis A, meningitis, and infectious diarrhea, as well as many other diseases," said Oklahoma State Department of Health Epidemiologist, Becky Coffman, RN, MPH. "The effective way to wash your hands is to wet your hands and apply liquid or clean bar soap. Rub your hands vigorously together for at least 10 to 15 seconds to dislodge and remove germs, and then rinse your hands well and dry them."
Public health officials advise you to wash your hands:
- Before, during and after you prepare food;
- Before you eat;
- Before you insert or remove contact lenses;
- After you use the bathroom or change a diaper;
- After handling uncooked foods, especially meat, poultry or fish;
- After handling animals or animal waste;
- After you blow your nose, cough or sneeze;
- After you handle garbage or dirty laundry;
- When your hands are dirty;
- More often when someone in your home is sick.
"You can infect yourself when you touch your eyes, nose or mouth after your hands have picked up germs from other sources such as people, uncooked foods or contaminated environmental areas," Coffman said. "One of the most common ways people catch colds is by rubbing their nose or their eyes after their hands have been contaminated with the cold virus."
Keeping food safe
Food-safety professionals say improvements in food safety are helping to ensure that.
Dave Wolfgang, a senior research associate in veterinary science at Penn State University, said animal-health programs present a "win, win, win" situation. Animals are healthier than in the past; there is a safe, plentiful food supply; and high productivity benefits the producer.
Wolfgang is one of several members of Penn State's agricultural and soil science staff working with government officials to educate providers about food safety. It's a big effort in Pennsylvania, says Mary Pickels of the Tribune-Review.
Agriculture is the state's largest industry, and Pennsylvania ranks high among those ushering food from farm to table. Production of dairy, eggs and poultry, beef and pork adds up to a combined gross income of $2.7 billion annually..
The basics -- fresh air, good diet, room to roam and rest -- are often the best ingredients. He said experimental vaccines and processing and packaging systems are being studied as other sources of protecting animal health.
Animal disease is still an issue, Wolfgang said. An animal may have a bug that it's adapted to, but that would wreak havoc on the human gastrointestinal tract.
Some Penn State professors are working through outreach programs to educate the state's farmers and producers about food safety.
Restaurant inspection records should be public
EDITORIAL
November 20, 2004
In Pennsylvania, the state releases reports of restaurant inspections when no violation is found but does not disclose those in which serious violations have been discovered.
All inspection records of Pennsylvania restaurants should be available to the public, as they are in New York and New Jersey and some other states. Some states go further: In Tennessee, the state puts restaurant inspection scores on the Internet. In California, inspection reports are posted on the outside of restaurants.
In Pennsylvania, however, secrecy prevails.
Continue Reading...Getting ready for new law
Restaurants and other eateries in Indiana that fail to meet the new Food Handler Certification requirement by Jan. 1 may be fined up to $100 per day.
More than 20,000 Indiana businesses and institutions that will have to comply with the law, which requires most places that serve food to have at least one certified handler on staff.
Responsible for the "storage, preparation, display or serving of food to the public," food handlers are not required to be at the food establishment at all times, but no individual can be the designated food handler for more than one location. Representatives from the food industry proposed the rule, which the Indiana General Assembly passed in 2001, allowing a four-year grace period for infrastructure buildup.
Designed to reduce food sickness caused by salmonella, E. coli and cross-contamination, the law applies to every facility that does any on-site cooking, including schools, churches, fraternity and sorority houses, bars, taverns and strip clubs.
Food handlers must pass a nationally accredited test, which they must retake every five years. Most test providers charge between $35 and $50 for the examination. Packages, which include training and materials, cost between $80 and $125.
Lights, Camera, HACCP!
Among the food safety programs used by today's food companies, Hazard Analysis and Critical Control Points (HACCP) is clearly the star of the show. As a systematic, science-based method for identifying and correcting microbiological, chemical and physical hazards that can exist within food manufacturing and handling operations, HACCP is universally recognized by industry as an essential element in assuring food safety. Its marquee status stems from the fact that the HACCP approach is proactive rather than reactive, emphasizing food hazard prevention rather than the detection of harmful defects in finished food products.
Jerry Roberts, Director of Quality, Worldwide Concentrate Operations with PepsiCo Beverages International, says, "There is no question that a HACCP program protects the trademarks and the equity of the food company. It is a matter of making sure that the foods the company puts into the public domain are safe and wholesome. And it is more than an insurance: Not to have the level of due diligence that HACCP provides is like walking into a building that appears to be a bank, depositing your money and then walking out. A company that does not have a sound HACCP program designed to reduce or eliminate hazards in its process increases the chance that adulterated foods will enter the public domain," he states.
The fact that HACCP has been widely adopted by companies manufacturing foods and beverages that do not fall within the purview of government mandates is another testament to the approach's usefulness as a proven way to better ensure food safety. Meat, poultry, seafood and juice processing operations--food categories for which federal HACCP rules apply--have led the way in fine-tuning the model. Regulatory officials, citing recent U.S. Centers for Disease Control and Prevention (CDC) statistics showing that foodborne illnesses associated with pathogens such as E. coli O157:H7, listeria monocytogenes and salmonella have been dramatically reduced, link those reductions to the implementation of HACCP that began nearly a decade ago.
As the food industry refines the HACCP approach, incorporating innovative technologies and systematic management strategies, companies will realize both greater production efficiencies and assurance of safe and wholesome products.
Who Ordered the Food Poisoning?
Food poisoning is rampant in Australia, as it is in all developed countries, and it's increasing at an alarming rate, and the problem is not confined to fast foods.
Potentially lethal bacteria are turning up daily in a wide variety of foods. According to European surveys, salmonella now inhabits up to 75 per cent of chickens, listeria up to 15 per cent of soft cheeses and yersinia up to 50 per cent of raw milk.
Salmonella has also been found in other products such as fruit juices, bread and even chocolate.
Recent statistics indicate New Zealand holds pride of place in the food poisoning stakes, but Australia is not far behind. In recent years, Campylobacter cases have surged alarmingly. There were more than 14,600 new Campylobacter cases recorded in 2002, as well as more than 7,700 cases of salmonellosis and 3,200 cases of cryptosporidiosis. Critically, these officially notified cases are only the tip of the iceberg because many people with low-level symptoms don't seek medical attention.
In all probability, between 75 and 100 million people in the United States have an encounter with food poisoning every year. As a result, more Americans suffer from food poisoning annually than from the common cold. In Australia, food-borne pathogens probably cause at least five million cases of gastroenteritis each year.
In the final analysis, there is probably no such thing as pathogen-free food. However, we do possess the means of better production and safer testing, and we do need to be more vigilant.
Food-borne illness remains one of the largest preventable public health problems in this country. We need to be much more conscious of it and how our everyday behaviour might be placing us at risk.
Coronet Files for Chapter 11 Bankruptcy Protection
Coronet Foods Inc. filed for Chapter 11 bankruptcy protection one week after closing its Fulton facility. The bankruptcy filing came in the wake of the processing plant's closure on Oct. 22. According to the court filing, Coronet has until Dec. 7 to file its list of creditors and its financial statement with the court. The company has a deadline of March 1 to file its plan of reorganization.
At the time of the closing, company officials cited a sudden reduction in volume, which Coronet reportedly experienced following a salmonella incident in July involving Sheetz convenience stores. The incident involving Sheetz reportedly sickened people in Ohio, West Virginia, Pennsylvania and Maryland, where customers reportedly had ingested salmonella bacteria in Roma tomatoes from sandwiches sold at the store.
In the wake of the incident Coronet Foods, which supplied the tomatoes to Sheetz, was investigated by the U.S. Food and Drug Administration to determine whether it was the source of the outbreak. Following the investigation, Coronet Foods and its products were cleared of responsibility by the FDA. However, company officials said that adverse publicity surrounding the incident resulted in a loss of sales making it impossible for the company to continue to operate.
The closure of the processing plant put more than 200 people out of work as the Fulton-based facility was a major employer in the Ohio Valley for nearly 40 years. Additionally, company officials sold the western division of Coronet about four to six weeks prior to the closure of the Wheeling processing plant.
The future of Coronet Foods and possible next steps in the bankruptcy proceedings remain unclear.
Salmonella Outbreak Linked to Chesterton Restaurant
November 10, 2004
SEATTLE--At least five individuals became ill with Salmonella infections after eating at the Lakeshore CafÈ and Family Restaurant located at 475 Sand Creek Drive in Chesterton, Indiana, during the month of October, according to Porter County health officials. The Porter County Health Department continues its investigation into whether a particular food vehicle can be pinpointed as the cause of the outbreak.
Two Lakeshore CafÈ customers remain hospitalized, and the restaurant voluntarily closed on November 9 at the request of health officials. Employees are currently being tested to see whether they could have contributed to or caused the Salmonella outbreak.
Marler Clark, the Seattle law firm nationally recognized for its successful representation of foodborne illness victims, sponsors www.about-salmonella.com, a Web site that provides information on the symptoms and risks involved with Salmonella infection. "We know that many people turn to the Web as their first source of information, and having represented hundreds of victims of Salmonella poisoning, we have heard time and again how helpful the information provided on this site is," said William Marler, managing partner of Marler Clark.
Continue Reading...Food safety of 'organic,' conventional beef not so different, Ohio State study finds
A study conducted by Ohio State University food-animal health researcher Jeff LeJeune found similar numbers of food-borne pathogens and antimicrobial-resistant bacteria in samples of ground beef from conventionally reared cattle and from those whose labels claimed to have come from cows that didn't receive any antimicrobial agents.
LeJeune said the percentage of contamination and concentration of coliforms found in this study are similar to those reported in the Nationwide Federal Plant Raw Ground Beef Microbiological Survey of 1994. By contrast, E. coli contamination in this study was detected in only half as many samples as reported 10 years ago, and E. coli concentration among positive samples was lower than in the federal survey.
"This data suggest that the magnitude and frequency of contamination of ground beef with E. coli has decreased over the past decade, possibly due to the proactive efforts of the processing industry to control microbial hazards," he pointed out.
GAO: Food recalls ineffective
Dangerous food potentially stays on shelves too long because of ineffective recalls, a congressional watchdog agency warns. Less than half of the recalled food studied was actually returned or destroyed, the Government Accountability Office noted in its new study. Moreover, federal officials can't issue mandatory recall orders for food - a power other agencies have over dangerous toys or medical devices.
"Consumers may be vulnerable to serious illness, hospitalization, and even death, in part, because of weaknesses in (federal) programs for monitoring companies' recalls of unsafe food," the GAO said.
Even so, some of the proposed solutions might cause gagging among California's politically attuned food processors. In particular, the GAO is urging Congress to grant the Agriculture Department and Food and Drug Administration the authority to flat-out order food recalls.
The Agriculture Department termed some of the GAO's findings as "alarmist," and questioned whether mandatory recalls would actually lead to longer delays because of appeals. Overall, though, the agency said most problems identified would be addressed by new procedural changes instituted in May.
In the soon-to-expire 108th Congress, lawmakers introduced several bills to grant mandatory recall authority over food; one bill, for instance, would specifically grant recall authority over food used in school lunch programs.
Hepatitis outbreak focused FDA on fresh vegetables
One year ago, more than 600 people were sickened from hepatitis A-tainted green onions served at a Chi-Chi's restaurant. Four of the victims would later die.
Since then, the Louisville, Ky.-based Chi-Chi's chain has vanished and more than 300 legal claims have been settled for about $10 million. But most importantly, experts and industry officials say, the produce industry and the U.S. Food and Drug Administration are working together to make the nation's fresh fruits and vegetables safer than ever.
In 1997, the FDA set food safety and cleanliness guidelines for farmers and packers after a series of food poisoning outbreaks linked to fresh produce. This summer, a new Produce Safety Action Plan was adopted to cover the entire supply chain - right down to retail outlets.
Although the guidelines are voluntary, food safety experts say they will help an industry already policing itself in the wake of lawsuits spawned by tainted tomatoes, cantaloupes, alfalfa sprouts, green onions and other items in recent years.
Chi-Chi's, or what remains of it on paper in bankruptcy court, has sued Castellini Co. of Wilder, Ky., for allegedly supplying the tainted onions.
Salmonella Scare Has Impact On Longtime Local Business
Wheeling-based produce supplier Coronet Foods was cleared of any involvement in an outbreak of salmonella in the summer of 2004, but the local company has still been unable to find a new client.
The company announced Thursday it is ceasing operations.
The Wheeling-based produce supplier had been in business since 1965, but couldn't survive the loss of its biggest client. In a news release, Coronet CEO Ernie Pascua blamed a "sudden reduction in volume" because of an "alleged salmonella incident this past summer."
Sheetz convenience stores dropped its contract with Coronet after 300 customers got sick from salmonella. The company had been trying to find new clients, but the letter to employees says bad publicity made that next to impossible.
Salmonellosis (Salmonella Species) What is it?
Salmonellosis is a disease caused by a bacteria called salmonella. The bacteria is found in feces of infected people, farm animals; e.g. chicken, turkey, pigs, cows, wild animals, and pets (dogs, cats, turtles, reptiles).
How does it spread?
It is usually spread through direct contact:
- from person to person if the hands of an infected person are not washed properly after using the toilet
- by drinking water or eating food contaminated with the bacteria
- by eating undercooked meat and meat products
Signs and symptoms of illness.
Diarrhea, cramps, nausea, sometimes vomiting, usually fever and headache. Many people have no symptoms at all.
Who is at risk?
Everyone - the young, old and debilitated have more severe symptoms which may last longer.
How long before illness starts?
Usually 12 to 36 hours but can take 6 to 72 hours after the bacteria is swallowed.
How long does illness last?
Several days to several weeks. Even after the symptoms have stopped, some people, especially infants, may still have the bacteria in their feces for months. There is usually no treatment. Treatment with antibiotics may prolong the time that the bacteria stays in the bowel.
Prevention:
- Thorough hand washing is the best prevention. Make sure that hands are properly washed after using the toilet, changing diapers, handling pets or before preparing foods.
- Clean and sanitize counter tops and utensils immediately after the preparation of foods, particularly meats and poultry.
- Drink only pasteurized milk.
- Drink water only from a safe water supply.
- Avoid using raw eggs in foods that do not require cooking; e.g. egg nog, caesar salad dressing. Use pasteurized liquid eggs instead.
- Defrost meats safely under running water, on a plate in the fridge, or in the microwave oven.
- Cook meat and poultry to minimum internal temperature of 165 degrees F.
- Keep hot foods hot (140 degrees F) before serving and cold foods cold (40 degrees F or colder).
- Avoid preparing or handling any food if ill with diarrhea.
Reiter's Syndrome:
Reiter's syndrome, which includes and is sometimes referred to as "reactive arthritis," is an uncommon, but debilitating, result of a salmonella infection.
Reiter's syndrome is a disorder that causes at least two of three seemingly unrelated symptoms: reactive arthritis, eye irritation, and urinary tract infection. The reactive arthritis associated with Reiter's develops when a person eats food that has been tainted with bacteria. Reactive arthritis is characterized by the inflammation of one or more joints, following an infection localized in another portion of the body, commonly the gastrointestinal tract.
The symptoms of Reiter's Syndrome usually occur between one and three weeks after the infection.
Are there any serious medical problems that can arise from a Salmonella infection?
Typically, nontyphoidal Salmonella produces a self-limiting febrile gastrointestinal illness that is indistinguishable from that caused by other bacterial enteric pathogens. Dehydration is the principal clinical concern. The incubation period between ingestion of salmonella bacteria and the onset of illness varies from 6 to 72 hours.
Symptoms of salmonella infection include diarrhea, abdominal cramps, fever, nausea, and/or vomiting. The diarrhea may be non-bloody, occur several times per day, and not be very voluminous, although in severe cases it may be frequent, bloody and/or mucoid, and of high volume. Fever generally occurs in the 38 degrees C to 39 degrees C range. Vomiting is less common than diarrhea. Headaches, muscle pain, and joint pain are often reported as well. Whereas the diarrhea typically lasts 24 to 72 hours, patients often report fatigue and other nonspecific symptoms lasting 7 days or longer.
US assesses financial implications of salmonella
The US food safety agency plans to release two draft risk assessments in order to help manufacturers tackle the problem of salmonella in pasteurised shell eggs and egg products.
Developed by the USDA’s Food Safety and Inspection Service, the soon-to-be released documents aim to provide scientific information that the agency can use to develop 'pathogen reduction lethality performance standards' for pasteurised shell eggs and egg products.
The first risk assessment is a quantitative analysis of salmonella enteritidis in shell eggs and the second is a quantitative risk assessment of salmonella in pasteurised liquid egg products.
Estimated medical costs for foodborne salmonella infections were $118 million under both approaches, with two-thirds of these costs due to hospital care.
A public meeting on 22 October aims to provide a forum to discuss the technical design and assumptions that were used to create these draft risk assessments.
Restaurant Scorecard
Dateline NBC recently lit a fire in the kitchens of national family style restaurants with its report on dirty dining.
Dateline producers took their hidden cameras along as they dined at some of the nation's leading family chains, including Alabama. They found several clean and well-run restaurants. They also found some "dirty" unappetizing scenes.
In one Southeastern IHOP, a drain in the kitchen became clogged with grease. Many of the patrons had to share their "fresh and fruity" breakfast specials with unsightly tubes as restaurant managers had to deal with the major backflow of grease.
At TGI Fridays in New Orleans a customer saw a rodent run across the floor. Dateline obtained the health departments report, it revealed a health inspectors note that revealed the building had been rat infested for months.
Then there's the horrible incident at Chili's Restaurant in Vernon Hills, Illinois. June 2003, the diner operated an entire day with a broken water heater. For more than 10 hours there was no hot water for employees to clean their tables, wash the dishes or even wash their hands. 300 people became sick, nearly half were confirmed victims of salmonella poisoning.
Dry milk recalled for fear of contamination
The state Department of Health Services warns anyone who purchased Chef's Review nonfat dry milk sold in 5-pound bags at Smart & Final stores should not use the milk because it may be contaminated with salmonella.
Smart & Final is recalling nearly 500 bags of the product, which were distributed across California, reports the Daily Review. The dry milk is packaged in a brown bag with the brand name in red.
The recall began after the product tested positive for salmonella during a federal inspection of the manufacturer, Michigan Milk Producers of Novi, Michigan.
How safe are your favorite restaurants?
Lea Thompson, Chief Consumer Correspondent for Dateline NBC, decided to take a look at food handling and cleanliness at family dining restaurants. She was expecting to turn up clean bills of health. Instead, she was stunned at what they found.
They pulled together restaurant inspection reports for a recent 15 month period -- this time for Denny's, IHOP, Applebees, Waffle House, Chili's, Bob Evans,T.G.I. Friday's, Ruby Tuesday, Outback and Red Lobster. Then, it took months to read and decipher those reports to pull out what inspectors call "critical violations." In English, those are health violations that can make you sick. Things that fall in that category are letting food sit out too long, not washing your hands after going to the bathroom and then serving food, rats and roaches in the kitchen.
The number of violations they had found per restaurant were:
- Waffle House 594
- Ruby Tuesday 514
- IHOP 513
- TGIF 490
- Applebee's 446
- Outback 418
- Chili's 402
- Red Lobster 350
- Bob Evans 315
- Denny's 296
Dateline also used hidden cameras on the report. The inspection reports identified the restaurants with the most critical violations. Thompson says that it was an interesting experience ordering food in a restaurant that they knew had a bad food safety record. They saw and photographed some ugly things, including grease and grime in ice bins, filthy bathrooms, and waitresses who didn't wash their hands after cleaning off dirty plates.
Thompson says that she would eat at any of these restaurants again. Most restaurant managers work hard to keep things clean, but she hopes that this story is a bit of a wake up call for the family chains. Some are starting to hire independent inspection companies to do unannounced going-overs. At least one chain has put its money where its mouth is by tying managers' salaries to improvements in health safety inspections.
She also says that if she see a place with dirty glasses or utensils, kitchen workers not using gloves, or food sitting under the heat lamps for too long, she really does turn around and walk out. She feels that is a good way to force restaurants to clean up. If you don't eat in a place because it isn't clean pretty soon it will either clean up its act or it will be out of business, she says. Cleanliness and profit really do go hand in hand.
Restaurants serving up health risks, FDA warns
Employees at three out of four restaurants don't wash their hands well enough or often enough while handling your food, says Janet Rausa Fuller.
She continues to say that more than half of fast-food joints aren't properly cleaning work surfaces and utensils used to cook burgers, and roughly two out of three deli departments aren't storing ready-to-eat foods at the right temperatures.
Those are among the findings in a new report released this week by the U.S. Food and Drug Administration. In 2003, the agency inspected 926 food-service establishments nationwide in nine categories -- including elementary schools, hospitals, nursing homes and retail -- and found widespread risks of food-borne illnesses.
The most common red flags in every category: improper food storage, poor employee hygiene and contaminated equipment.
Fifty-four percent of fast-food workers, 40 percent of nursing home employees and 32 percent of school cafeteria workers were lax about washing their hands. Among full-service restaurants, 78 percent didn't store cold foods at the right temperature, 57 percent failed to properly sanitize work surfaces and utensils and nearly half weren't separating raw meat from ready-to-eat foods, the report found.
Toss Dinnerbell PB and jam, officials warn
Missoula health officials advise anyone who bought jams or peanut butter, prepared by the Dinnerbell Bakery and Banquets near St. Ignatius, to discard the food.
Lake County health officials say the jams and peanut butter may be contaminated with bacteria that could cause illness.
The popular Amish restaurant, outside St. Ignatius, was ordered closed last month after a disease outbreak. It's been traced to salmonella contamination in the restaurant's water supply.
Lake County health officer Steven Palmieri says jams or peanut butter purchased in July or August, at either the Dinnerbell or the Mission General Store in St. Ignatius, should be thrown out.
FDA hatches plan for reducing salmonella risk
The FDA yesterday recommended changes aimed at reducing by one-third the salmonella infections caused each year by tainted eggs, according to the Associated Press.
The agency estimates that 118,000 people each year are sickened by eating improperly cooked eggs contaminated with salmonella.
By bolstering safety at farms with more than 3,000 laying hens that do not already pasteurize their eggs, the agency hopes to trim illness rates by 33,500 per year.
The changes, if adopted, would cost an estimated 4,100 affected farms about $82 million per year. Depending on farm size, producers could pay from as little as 19 cents to as much as $1 in increased costs per laying hen. Because safer food would reduce hospitalizations, however, the measure could provide $490 million in savings, the agency estimates.
The proposed safety measures include the creation of biosecurity programs and provisions that eggs stored at the farm are refrigerated and pests controlled.
Farms and egg producers will now have to create biosecurity programs that limit access to poultry houses and require visitors to shower in both directions and dispose of potentially tainted outer clothing. A positive salmonella test result would prompt disinfection of the poultry house and prevent those eggs from reaching the market.
Egg safety legislation gives industry cause for concern
The FDA has proposed an obligatory on-farm salmonella control check in order to reduce the risk of salmonella illnesses caused by infected eggs.
While the move has been welcomed by the Food Animal Concerns Trust (FACT) as long overdue, some within the US egg production industry are worried that the threat of disease is being exaggerated.
The new plan therefore requires egg farms to conduct an environmental test of each flock, followed by a series of egg tests if SE is found. If there are continued positive results, the eggs could not be sold to consumers as raw shell eggs.
Since 1995, the number of illnesses from SE in the US declined 52 per cent , from an average of 3.88 illnesses per 100,000 people to an average of 1.85 illnesses per 100,000 people in 2002, according to the Centers for Disease Control and Prevention, Salmonella Surveillance System.
Numerous procedures have been implemented, such as the rule requiring eggs to be refrigerated during distribution and storage at retail stores. That regulation went into effect in June of 2001.
Salmonella report released
Last week the Lake County Leader ran a short brief on a salmonella report issued by the Lake County Health Department. The brief reported an outbreak of 15 cases of salmonella linked to an eating establishment in Lake County.
The name of the restaurant was not disclosed in the original release.
The Lake County Health Department confirmed the restaurant was The Dinnerbell Bakery and Banquets at St. Ignatius. The restaurant was given a cease and desist order Aug. 6, 2004. The order stated the establishment had been implicated in an outbreak of Salmonella Type B.
WSU veterinary hospital fights terror
PULLMAN, Wash. -- The two-headed calves and grossly enlarged animal skulls mounted on the walls of the Washington State University veterinary hospital are known as monsters, but they are not the type that keep scientists here awake at night.
The researchers are much more worried about plague, E. coli, anthrax or other deadly agents that terrorists could use to kill Americans or destroy the nation's food supply.
The WSU College of Veterinary Medicine is on the front lines of the war on terrorism, part of a nationwide early warning system to detect if bioterrorists have struck the United States.
While it may not be as dramatic as flying jetliners into buildings, or taking over a school, bioterrorism has the potential to kill far more people, WSU officials said.
"Our society is so removed from large outbreaks of disease in animals or food, it's hard to imagine it," said Charlie Powell, spokesman for the veterinary school.
Salmonella Outbreak
A strain of salmonella never before seen in Kansas is making people sick. The Sedgwick County Health Department says it is investigating 13 cases of Salmonella Group B.
The strain is passed through raw and undercooked meat, eggs and poultry. But at this time, the health department can't explain the reason outbreak.
Officials have found no common link in any of the cases.
The victims range in age from 1 to 57, and three people have been hospitalized.
Live Paratuberculosis Bacteria Found in U.S. Milk
Michael Gregor recently posted an article on FactoryFarming.com in regards to the recent finding of live paratuberculosis bacteria in retail milk purchased from stores in Wisconsin, California and Minnesota, proving that the organism can indeed survive pasteurization.
Dr. Hermon-Taylor, leading paratuberculosis researcher and 
Chairman of the Department of Surgery at St. George's Medical School in London is concerned that there may be ”a public health disaster of tragic proportions."
Food poisoning kills thousands annually but most salmonella sufferers only experience acute self-limited episodes. Up to 15% who contract salmonella, however, go on to get 
serious joint inflammation that can last for years. An estimated 
100,000 to 200,000 people suffer from arthritis arising directly from 
food borne infections each year in the United States.
One long-term complications of food poisoning is Guillain-Barre syndrome, in which infection with 
Campylobacter, a bacteria infecting up to 90% of Thanksgiving turkeys every year in the United States, can lead to one being paralyzed for months on a ventilator.
Some scientists now fear that an even more serious disease 
may be infecting our food supply. The United States has the highest 
incidence of Crohn's disease in the world, a devastating lifelong 
gastrointestinal condition. The United States also has the 
highest incidence of a similar disease in cattle called 
Johne's disease. Johne's disease is caused by a 
bacteria called Mycobacterium paratuberculosis, and more 
evidence is accumulating that human Crohn's disease may be caused by this bacteria as well.
Salmonella outbreak probe not finished, FDA says
The U.S. Food and Drug Administration said in an interview yesterday with Christopher Snowbeck of the Pittsburgh Post-Gazette that it has not completed its investigation of a summer salmonella outbreak in Pennsylvania, nor has it cleared any company of responsibility.
"We haven't implicated anyone, nor absolved anyone," said Michael Herndon, an FDA spokesman.
Herndon would not comment directly on a news release issued Thursday by Coronet Foods of Wheeling, West Virginia. that said an FDA report found no objectionable conditions at its processing facility.
A Coronet spokesman said yesterday that the company did not say in its news release that it had been cleared by the FDA.
Coronet distributed sliced Roma tomatoes that were used in sandwiches sold at Sheetz convenience stores and 330 Pennsylvanians who ate the sandwiches got sick with salmonella. The outbreak is thought to have sickened another 80 people in neighboring states.
Food company says plant has FDA clearance
A West Virginia food-processing company said in a interview wih Michael Hasch of the Tribune-Review Thursday that federal investigators have found no "objectionable conditions" at a plant that would have caused the salmonellosis outbreak that sickened more than 400 people in five states.
A spokesman for the U.S. Food and Drug Administration could not confirm statements made by Coronet Foods Inc., the Wheeling-based company that supplied Roma tomatoes and lettuce to Sheetz convenience stores.
The outbreak of the gastrointestinal illness that began in early July has been linked to the Altoona-based Sheetz convenience-store chain.
Salmonella infected 330 people in Pennsylvania and more than 70 in Ohio, West Virginia, Maryland and Virginia. Those who became sick said they had eaten sandwiches and salads at Sheetz stores. No new cases have been reported in Pennsylvania in the past two or three weeks according to the state Health Department.
Coronet Foods issued the following statement; "Results of an Establishment Inspection Report (EIR) conducted by the Food and Drug Administration find that the food-processing facility of Coronet Foods Incorporated tested negative for 'objectionable conditions.' "
Food and Drug Administration Releases the Results of Testing Conducted at Coronet Foods Incorporated
Results of an Establishment
 Inspection Report (EIR) conducted by the Food and Drug Administration find 
that the food processing facility of Coronet Foods Incorporated tested 
negative for "objectionable conditions."
The EIR included environmental facility testing on both food contact and
 non-food contact surfaces as well as product samples of shredded lettuce,
 diced and sliced globe tomatoes, unprocessed Roma tomatoes and sliced Roma 
tomatoes. The EIR was conducted by William A. Warnick, an FDA investigator 
based in the Baltimore District according to PRNewswire.
Warnick "identified no objectionable conditions 
during the inspection" and stated that "the file jacket contains no record of
 regulatory action taken against" Coronet Foods since the company was founded
 in 1966.
In July, it was alleged that sliced Roma tomatoes supplied by Coronet 
Foods to a vendor might have contained a food-borne, illness-causing bacteria.
Salmonella Vaccine
Doctors in several states, including Ohio, are still tracking a salmonella outbreak that apparently began at a Sheetz convenience store in western Pennsylvania and the mystery illness of Put-in-Bay on South Bass Island continues to be a puzzle.
According to Local Health Columbus’s Len Rome, there's little you can do to protect yourself from food poisoning if you eat out. You have to hope the restaurant and its employees are clean. At home, it's different. Be mindful to cook foods thoroughly, refrigerate them and keep hands and utensils clean.
Doctors at the Ohio State Medical Center have gone a step further. They may have found a vaccine for salmonella, something to protect us from several kinds of bacteria in our food. The lab tests are promising.
"We've been able to show in a single oral dose, 100 percent protection against both salmonella and listeria," says Dr. John Gunn of Ohio State.
The protection seems to last up to six months. Perhaps someday there will be a shot that would protect us for years. The backyard barbeque or the sub sandwich at the convenience store will hold no dangers, but you'll still want to wash your hands.
Chili's lawsuit settled
A Seattle law firm announced a settlement has been reached between 49 victims of the salmonella outbreak traced to the former Chili's Bar and Grill in Vernon Hills and Brinker International, owner of the franchise.
The settlement included awards to victims from Antioch, Buffalo Grove, Gurnee, Lake Bluff, Lake Villa, Lake Forest, Lake Zurich, Libertyville, Lincolnshire, Mundelein and Vernon Hills.
Marlene Hunt reported that Marler Clark, a firm specializing in the representation of food poisoning victims, filed individual lawsuits and a class action lawsuit in federal court in Chicago during 2003 that sought punitive damages on behalf of all outbreak victims. The settlement was worked out before the trial was scheduled to start. Due to confidentiality agreements, the amount of the settlement has not been revealed.
Marler Clark partner Denis Stearns said the firm was “far along in the process of preparing these cases for trial when settlement discussions finally seemed to turn serious.” "We believed strongly in our case and the importance of the point we were trying to make about food safety and corporate responsibility. This was a case we really wanted to take to trial. But when finally faced with the chance to not only fully compensate our clients, but to do so in a way that showed the clients that, 'We really did send a message with this one' -- that was something we had to recommend accepting."
Anhing Corporation recalls black pepper seed because of possible Salmonella contamination
The Anhing Corporation of Los Angeles, California announced today in a press release that they are recalling their 1-ounce packaged black pepper seed because it may be contaminated with salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people and others with weakened immune systems.
The black pepper seeds were distributed in California, Nevada, Texas, Wisconsin, Kansas and Florida through retail stores. The product is packaged in 1-ounce clear plastic bags under the "Caravelle" brand and has the product code # TL0550.
No illnesses have been reported to date.
The recall was the result of a routine sampling program which revealed that the finished products contained the bacteria. The company has ceased distribution of the product while the U.S. Food and Drug Administration and the company continue their investigation as to what caused the problem.
Consumers who have purchased this product are urged to return it to the place of purchase for a full refund. Consumers with questions may contact the company at 323-221-7420.
Product Safety Alert: Safeway Recalls Green Onions Because of Possible Health Risk
Safeway is voluntarily recalling green onions because they may be contaminated with salmonella. The recalled green onions, also known as scallions, were sold from August 3rd through August 7, 2004 in Safeway and Pak 'n Save stores located in Northern California and Western Nevada.
Business Wire report that the salmonella was detected through routine testing by the California Department of Food and Agriculture.
Safeway and Safeway-owned Pak 'n Save will provide a full refund to anyone who returns this product or has proof that they purchased this product at the store from August 3rd through August 7th.
"Safeway's first concern is the health and safety of our customers," said Frank Calfas, President, Safeway Northern California Division. "Though there are no reported cases of any illnesses, this voluntary recall is being done solely out of an abundance of caution."
Stock downgrade, salmonella settlement send Brinker shares down 6 percent
Shares of Brinker International Inc. fell 6 percent Wednesday, and another 5.9 percent or $1.85, to $29.75, in trading Thursday on the New York Stock Exchange after two analysts downgraded the stock and the company settled lawsuits with some of the diners who developed salmonella poisoning after eating at one of its Chili's Grill & Bar restaurants.
Associated Press out of Dallas reported that Prudential and CIBC World Markets dropped Brinker, which also owns the Macaroni Grill and On the Border chains, from neutral to "underweight" or "underperform." Brinker on Wednesday reported a 60 percent jump in profit for the April-June quarter but warned that earnings in the fiscal year that began in July would fall short of expectations.
Terms were not disclosed for the settlement with 49 customers who became ill after eating at a Chili's near Chicago. The Seattle-based law firm of Marler Clark LLP, which specializes in cases involving food-borne illness, filed lawsuits on behalf of seven customers. How ever, in the settlement agreement it also represented 42 others who could have joined a class-action suit against the restaurant company.
Brinker settles Chili's salmonella cases
Brinker International has reached a settlement with nearly 50 diners sickened with salmonella at a Chili's Grill & Bar restaurant in Illinois, reports the Dallas Morning News.
Terms were confidential, but the amounts were the highest ever secured by Marler Clark LLP, said Denis Stearns, the attorney who handled the cases for the Seattle-based law firm.
Originally, the firm filed lawsuits on behalf of seven plaintiffs. But it represented a total of 49 in the settlement agreement. That included an additional 42 victims, who would have been potential members of a class-action suit the law firm was pursuing. All of the suits will be dropped as a result of the agreement.
Twenty-nine workers and 276 patrons suffered stomach ailments and flu-like symptoms after eating or working at the restaurant in Vernon Hills, Ill., between June 23 and July 1, 2003.
Officials with the Lake County, Ill., Health Department said a dishwashing sanitizer stopped working several days before the outbreak. The restaurant also continued to operate after losing first its hot water and then all water, the Health Department said.
Tomatoes traced to Florida
The Roma tomatoes tainted with salmonella that sickened at least 416 people in five states have been traced to farms in Florida and possibly South Carolina. The outbreak linked to Sheetz convenience stores infected people in 31 counties in Pennsylvania, Ohio, West Virginia, Maryland and Virginia with salmonellosis.
Food and Drug Administration investigators are visiting farms in one state this week. Florida officials were told that growers in five states that supplied tomatoes that could have ended up at Sheetz are being checked out.
Investigators likely will spend two weeks on the farms, but it could be "several weeks to months" before the agency identifies the cause of the outbreak or farms.
Past investigations of salmonellosis outbreaks have traced the source to humans, animals and contaminated water.
Safety Alert: Salmonella
K.L.Y. Trading Co., Inc. of San Francisco, California, is recalling the following products because they may be contaminated with salmonella:
- "Dried Sesame Seeds" Net Wt: 14 oz.
- "Dried Red Pepper" Net Wt: 2 oz.
- "Dried Mung Beans" Net Wt: 14 oz.
These products come in a clear plastic bag. The firm's logo displays two red fish holding a yellow coin, and the firm's name and address appear on the front of the plastic bag.
No illnesses have been reported to date in connection with this product.
The recalled K.L.Y. Trading Company products were sold in supermarkets throughout Northern California.
4 bacteria strains suspected in outbreak
The salmonellosis outbreak that sickened at least 416 people in five states might have been caused by four bacterial strains, an unusual occurrence, health officials said Friday.
Investigators suspect that all strains were found on contaminated Roma tomatoes served at convenience stores owned by Altoona-based Sheetz. Officials said they believe the tainted tomatoes have been removed from the market and are no longer infecting people.
Finding multiple strains of salmonella in a single outbreak is unusual, but it has happened several times, said Jennifer Morcone, CDC spokeswoman. Three strains of salmonella were found in beef jerky that sickened 93 people in New Mexico in 1995, and two salmonella strains were associated with orange juice that sickened people in Florida.
An animal could carry more than one strain and contaminate food growing in the field, the CDC said.
Third strain of salmonella might be linked to outbreak
The state Department of Health has identified a third strain of salmonella bacteria that may be linked to Roma tomatoes served at Sheets convenience stores that are believed to have sickened more than 400 people.
"This really doesn't change anything for the general public," said health department spokesman Richard McGarvey. "We feel the contaminated source -- tomatoes from Sheetz -- was eliminated very promptly."
No new cases of salmonella have been reported for nearly a month.
Nearly all of the 330 cases identified in Pennsylvania -- and more than 80 cases in other states -- were linked to the Salmonella javiana strain. Four cases were linked to the rare Salmonella anatum, the same strain as found on Roma tomatoes from one Sheetz store.
While interviews are continuing, McGarvey said "all of the indications" show that the dozen cases tied to the third strain are linked to tomatoes at Sheetz.
Sheetz bought all of its sliced Romas from Coronet Foods, a Wheeling, W.Va., distributor that slices and dices produce. Ninety-nine percent of Coronet's sliced Romas went to Sheetz stores.
Tainted fresh foods pose concerns, health officials say
39-year-old Jerri Reges got severe stomach cramps after eating a hoagie at a convenience store July 5, becoming one of more than 300 people sickened in a recent salmonella outbreak that has hit five states. Roma tomatoes are believed to be the cause.
Tainted fresh foods pose more concerns than others because fruits and vegetables are often eaten raw or lightly cooked. That means salmonella, cyclospora, shigella, E. coli and other pathogens often aren't killed before eating, and they generally can't be removed by washing.
International and federal laws don't allow the United States to set tougher safety rules for imported produce than for domestic products. Though the Food and Drug Administration tightened seafood and juice regulations after outbreaks in the late 1990s, officials are still studying whether to tighten fruit and vegetable standards.
The CDC estimates 76 million Americans get foodborne illnesses each year, based on a study of 1997 statistics, said Dr. Robert Tauxe, chief of CDC's foodborne and diarrheal diseases branch. In that study, the CDC concluded that 325,000 Americans are hospitalized and 5,000 die each year, but that one in 38 cases is never reported.
Those numbers are based on the assumption that millions of people, unlike Reges, are never hospitalized and blame their illness on a virus or the flu.
The CDC is now actively tracking foodborne illnesses in nine states and using those numbers to set nationwide estimates.
Basics on salmonella and E. Coli
Q: What are salmonella and E. coli and how are they spread?
A: Both are bacteria that occur commonly in the intestinal tracts of animals and humans, but some types cause serious illness. They are often spread by the unwashed hands of food workers.
Some strains of salmonella can turn up on fruits and vegetables; others are found in eggs and poultry. E. coli is most often linked to undercooked meat but also can be found in raw sprouts and lettuce. Both bacteria are also found in unpasteurized milk and juice.
Q: What are the symptoms of these illnesses?
A: People exposed to salmonella can get sick in one to three days, with diarrhea, fever, abdominal cramps and vomiting which lasts up to seven days. E. coli's basic symptoms are similar, but can take up to eight days to develop, and may last up to 10 days. Both germs are most dangerous to young children, the elderly and people with weakened immune systems. Deaths are rare, although one strain of E. coli causes particularly severe illness.
Q: What outbreaks have been the worst?
A: Perhaps the largest salmonella outbreak in the country sickened about 20,000 people in 1994 who ate ice cream from Schwan's, a home food delivery company based in Marshall, Minn. Investigators traced the bacteria to tanker trucks used to haul both ice cream and raw eggs. Over the last decade, hundreds also have become sick from tainted tomatoes and orange juice.
A major E. coli outbreak in 1993 sickened about 700 people and killed four who ate undercooked Jack in the Box hamburgers in Washington state. That outbreak led to tighter U.S. Department of Agriculture safety standards for meat and poultry producers.
Salmonella cases reach 260 in state
The number of salmonella cases in Pennsylvania linked to a regional outbreak continues to rise.
The state Department of Health reported in a Pittsburg Post-Gazette article by Christopher Snowbeck yesterday that 260 Pennsylvanians have been sickened in the outbreak thus far -- up 50 from Friday. At that time, health officials in West Virginia, Maryland and Ohio were reporting another 73 cases likely tied to the outbreak.
Further tests will determine which of the cases being reported now can be linked definitively to the outbreak. But if the numbers currently reported hold up -- and the trend continues for a few more days -- the salmonella outbreak could become one of the largest in the nation during the past decade.
One tomato can spoil whole bunch
If experience from other outbreaks holds true, the more than 200 people sickened during this month's salmonella outbreak shouldn't hold their breath waiting for the original source of the contamination to be pinpointed theorizes Christopher Snowbeck in a report for the Pittsburgh Post-Gazette.
Past experience with salmonella outbreaks indicates that the original source of the outbreak may not be pinpointed by investigators. Two years ago contaminated Roma tomatoes in central Florida restaurants sickened people and the tomatoes were traced back to a company that diced the tomatoes but evidence of salmonella was never discovered at the plant.
Two years later, health department officials still can't say whether contamination occurred at that company's facility, on the tomato farm or at some point in between. It's a conclusion not unlike the one reached after last year's hepatitis A outbreak here, which found circumstantial evidence of problems at four farms in Mexico.
Salmonella investigation now focused on tomatoes
The U.S. Food and Drug Administration has begun trying to find the sources of the tomatoes used in sandwiches at Sheetz convenience stores to determine what might have caused a regional salmonella outbreak.
FDA is moving ahead with the tomato search -- called a "trace-back" -- even though public health officials haven't yet determined whether tomatoes, lettuce or some other food product was the vehicle for the salmonella contamination.
Christopher Snowbeck reported in the Pittsburgh Post-Gazette that State agriculture officials found Monday that one tomato sample from Sheetz was contaminated with salmonella. But it that turned out that it was a different strain of the bacteria than the one blamed in the multistate outbreak, which has sickened roughly 160 people.
Salmonella cases rise to 130
The number of Pennsylvanians sickened in a regional salmonella outbreak now stands at 130, the state Department of Health reported this afternoon.
The 130 cases in Pennsylvania are spread out among 31 counties. Seven counties including Butler and Westmoreland have at least five residents who have taken ill in the outbreak. Another 24 counties including Allegheny, Armstrong, Beaver and Washington counties have seen fewer than five cases, according to the state.
But Allegheny County officials said today Christopher Snowbeck of the Pittsburgh Post-Gazette they had 12 salmonella cases associated with the outbreak. Even so, Dr. Bruce Dixon, director of the Allegheny County Health Department believes ”the new cases are pretty much over.”
Salmonella trail tough going for officials
As the number of confirmed salmonellosis outbreak victims grew to 172 Tuesday, state and federal investigators tried to unravel the far-reaching outbreak and its causes.
State and federal investigators worked to contain the far-reaching salmonellosis outbreak as he number reached 172 victims Tuesday.
"We will take care of people who got sick," vowed Steve Sheetz, chairman of the Altoona-based convenience store chain linked to the outbreak. The company will compensate those customers, but officials have not decided how, he told Karen Roebuck of the Tribune-Review.
State and federal investigators still are looking at lettuce or Roma tomatoes as the likely carriers of the salmonella bacteria, but were surprised Monday when salmonella found on tomatoes at a Franklin County Sheetz store turned out to be a different strain than the Javiana one that sickened people in 24 Pennsylvania counties, Ohio, West Virginia and possibly in Maryland and Virginia.
Lab tests analyze Ohio salmonella
A salmonella outbreak linked to Sheetz convenience stores in Pennsylvania may have crossed the line into Ohio reports Beacon Journal medical writer Tracy Wheeler.
The Ohio Department of Health is reporting thirteen laboratory-confirmed cases of salmonella in people who had eaten at Sheetz. However, as of Tuesday afternoon, just two of those thirteen cases were confirmed to be the same bacterial strain, known as javiana, that's being investigated in Pennsylvania.
Three of Ohio's cases are in Summit County and four are in Stark. There are two cases in Mahoning County and one each in Medina, Cuyahoga, Lorain and Tuscarawas counties.
Pennsylvania health officials said Monday that 110 people were sickened in that state after eating at Sheetz. The Food and Drug Administration reported additional illnesses in Maryland and West Virginia.
Sheetz produce supplier sued by victim of Salmonella outbreak
A salmonella lawsuit against Coronet Foods Inc. was filed Monday in Federal District Court by Marler Clark, the Seattle law firm that represents victims of food borne illness throughout the United States, and Meyers, Rosen, Louik & Perry, a respected Pittsburgh personal injury firm. The plaintiff in the lawsuit is James Groves, a resident of West Sunbury who became ill and was hospitalized for three days after consuming a sandwich purchased from a Sheetz store on July 2nd.
The Pennsylvania Department of Health has determined that more than 60 people, including Mr. Groves, became ill after eating raw tomatoes served at Sheetz outlets. Sheetz operates over 300 stores in Pennsylvania, Ohio, Maryland, West Virginia, Virginia, and North Carolina.
The Salmonella serotype Javiana outbreak has spread across eleven Pennsylvania counties and three states, including Pennsylvania, Maryland, and West Virginia. Investigators determined that the contamination originated at Coronet Foods, and that contaminated tomatoes and lettuce had been distributed to Sheetz stores.
"Unfortunately, we are seeing another bacterial outbreak tied to fresh fruits and vegetables. Over the past years, we have seen a decline in cases involving the traditional culprits, such as ground beef, however, the number of produce-related outbreaks seems to be on the rise," said William Marler, attorney for Mr. Groves and the families of 23 other victims of this outbreak.
Salmonella Strikes 16 Sheetz Stores
Sheetz convenience store workers are not to blame for 34 cases of salmonellosis in 11 Pennsylvania counties according to health officials interviewed by CS News and the Associated Press.
The salmonella bacteria is believed to have been on tomatoes and lettuce served on deli sandwiches made at 16 Sheetz stores in the Pittsburgh area and along the Pennsylvania Turnpike but the food was likely contaminated when it came from a supplier -- which hasn't been identified.
Altoona, Pennsylvania-based Sheetz operates more than 300 stores in Pennsylvania, Ohio, Maryland, West Virginia, Virginia and North Carolina. The company has changed its tomato supplier and pulled tomatoes and lettuce from its stores before disinfecting them and re-supplying them. The stores do not sell the produce separately.
Health Officials Trace Salmonella to Sheetz Produce
Pittsburgh area Sheetz convenience stores have been linked to an outbreak of salmonella that has made 34 people ill in 11 counties. State Department officials told KDKA that they believe produce brought in to Sheetz convenience stores from an outside supplier may have been contaminated with salmonella.
Sheetz is working with the Health Department to discover the source of the contamination. Health officials told KDKA that they believe produce brought into the stores -- most likely a cold, over-the-counter deli product like lettuce or tomatoes -- is to blame.
Sheetz has set up a toll-free hotline for customers; for more information call 1-800-765-4686.
Sheetz is source of salmonella outbreak
11 counties have been affected by a salmonellosis outbreak that has sickened at least 34 people. The state Department has linked the outbreak to tainted produce sold at more than a dozen Sheetz convenience stores in Pennsylvania.
Sheetz customers who ate store-prepared deli sandwiches or salads between July 2 and 8 became sick. Symptoms of diarrhea, fever and abdominal cramps hit 12 to 72 hours after they were infected.
The tainted produce may have been plum tomatoes and was packaged in individual servings by a food distributor, according to a report by Michael Hasch, Jennifer Reeger and Karen Roebuck.
Possible salmonella in almonds forces cereal recall
In the latest in a series of recalls since mid-May involving millions of raw almonds grown by Paramount Farms of California, numerous store brands of granola bars and muesli cereals made by a Minnesota company are being recalled because they may contain salmonella-contaminated raw almonds.
The Grist Mill Company of Lakeville, Minn., is recalling batches of its Fruit & Trail Mix Granola Bars and Muesli Cereals - sold under a variety of store-brand names around the country - that may contain the affected raw almonds. The recalled granola bars come in 7.4-ounce boxes. The recalled muesli cereals come in a 15.3-ounce box.
Grist Mill said random testing of the almonds it used did not reveal salmonella, but issued the recall as a precaution, says the Nashua Telegraph.
Health officials concerned over salmonellosis cases
State health officials told the Associated Press that they have reported 24 cases of salmonellosis in Western Pennsylvania since Friday and say the number of cases will likely grow in coming days.
The officials won't know until tomorrow, however, whether the infections were the same or different types -- and therefore, whether the recent cases are just a statistical oddity or possibly part of a widespread outbreak.
Because the onset is rapid, those cases reported since Friday likely involve people who have eaten contaminated foods or otherwise come in contact with the bacteria in the last week.
Each year, about 2,000 cases of salmonellosis are reported statewide. Nationally, there are 40,000 cases reported, including about 600 deaths. The U.S. Centers for Disease Control and Prevention said the actual total number of cases may be 30 times as high, however, because milder cases may not be diagnosed.
Salmonella outbreak probed
The Pennsylvania Department of Health is looking for a link between at least two dozen reported cases of salmonella in four southwestern Pennsylvania counties.
The Tribune-Review reports that the investigation is in its early stages, and health department investigators haven't yet been able to find a common source for the 24 cases reported. The state health department is looking for "commonality" among the cases reported in the region in an effort to determine the source of the outbreak, said Richard McGarvey, spokesman for the department.
Health department nurses are contacting all patients reported suffering from the illness, asking where they ate, what they ate, where they went and what they did during the last three days. The questioning will get more detailed as a clearer picture of the outbreak's scope develops.
Class Action Lawsuit Filed Against Chili's; Punitive Damages Sought
A class action lawsuit has been filed against Brinker Restaurant Corporation, the owner of the Vernon Hills Chili's restaurant where hundreds were sickened a year ago as a result of eating salmonella-contaminated food.
According to the complaint, "the number of possible class members could easily exceed one-thousand" due to possible underreporting of cases by people who got sick but did not contact the health department or seek medical care.
The class action lawsuit was filed jointly by MARLER CLARK, a Seattle law firm known nationally for its successful representation of outbreak victims, and SALVI, SCHOSTOK & PRITCHARD, the well known and highly respected Plaintiff's personal injury firm in Chicago.
These two law firms represent the largest number of persons injured in the Chili's outbreak, and have already filed a total of seven lawsuits so far, with several more planned in the coming weeks.
State issues advisory on tainted cheese
Indiana authorities are warning consumers in several states, including Wisconsin, Thursday that Meadow Valley Farm brand sharp cheddar cheese may be contaminated with salmonella and should be thrown out.
The cheese has been sold since May 1 at farmers' markets and specialty food stores in and around Rockville in western Indiana, Middlebury in northern Indiana, and at least one undetermined outlet in Wisconsin, the Indiana State Board of Animal Health said in a news release. The cheese also has been sold directly from Meadow Valley Farm in Parke County, a tourist destination near the Illinois border.
The farm is a small Amish producer with no telephone, and a distributor, who also is Amish, took the cheese to an undetermined number of other outlets. The cheese can be identified by a round product label with the words "Natural Raw Milk Cheese." Also printed on the label are "Meadow Valley Farm" and "Made in Parke County" below a red barn.
Almonds may face safety treatment
In the wake of a salmonella outbreak that may be linked to raw almonds, the Almond Board of California has called for pasteurization of the nut.
A nationwide recall last month followed the salmonella outbreak.
"By March 2005, we expect to have 100% industry compliance with a pasteurization step for raw almonds," aid Richard Waycott, president and chief executive officer of the industry's grower-funded marketing system that sells more than 1 billion pounds of almonds every year. He noted that the step will be voluntary at first. Industry officials will ask the U.S. Department of Agriculture to make the step mandatory, and Waycott said he expects that could happen sooner than March.
Some who sell raw almonds -- many of them organic -- expressed concern about how pasteurization could affect their sales. Marcie Baugher, owner of Baugher Ranch Organics in Orland who sells some raw almonds, is among those concerned about the possibility of losing customers.
"Are we going to steer away from every form of raw food available?" she asked. "Some people do not want processed foods, they want living foods."
Ninety-five percent of almonds already undergo processing that leaves them dry- or oil-roasted, slivered, blanched, flavored or used in processed foods.
Aurora grocery to reopen
In the wake of a nationwide salmonella outbreak that may be linked to raw almonds, the Almond Board of California has called for pasteurization of the nut, says Dennis Pollock of the Fresno Bee.
"By March 2005, we expect to have 100% industry compliance with a pasteurization step for raw almonds," Waycott said, noting that the step will be voluntary at first. Industry officials will ask the USDA to make the step mandatory.
The board did not specify a form for treatment, and Waycott said "there are several technologies in development and testing" that could be used to pasteurize almonds. He said the processes include exposure to propylene oxide.
Ninety-five percent of almonds already undergo processing that leaves them dry- or oil-roasted, slivered, blanched, flavored or used in processed foods.
Hard to trace salmonella in Calif. almonds
Researchers may never know exactly how salmonella tainted 13 million pounds of California almonds this year, but they are learning more about the organism that can cause serious, and sometimes fatal, infections.
The fact that salmonella enteritidis was recently found in almonds, while rare, may not be altogether surprising since almonds are shaken to the ground, and inevitably mix with dust during the harvesting process.
Ali Bay California reports that to date, 29 patients in 12 states and Canada have reported cases of the food-borne illness that has been traced back to raw almonds shipped from Los Angeles-based Paramount Farms Inc. Millions of packages of natural, raw almonds have been recalled internationally as state and federal regulatory agencies continue to investigate how the almonds became contaminated.
Local grocer linked to salmonella contamination
Local grocery store El Paso Grande has closed temporarily while the Kane County Health Department investigates salmonella contamination traced to it. There are four confirmed cases and 17 other probable cases under investigation related to the store, according to the Health Department.
Health officials recommend that any noncanned food purchased from El Paso Grande after May 21 should be thrown away.
The source of the salmonella has not been determined, and food testing results at the Illinois Department of Public Health are pending, says the Beacon News.
More lawsuits could be on way against Paramount over almonds
Seattle food-safety attorney Bill Marler, who filed the lawsuit on behalf of a Kennewick, Wash., family who fell ill after eating Paramount-produced almonds, said there could be more lawsuits to come against Paramount.
Marler said his firm, Marler Clark, which specializes in foodborne illness litigation, is currently investigating 250 claims "directly connected" to almonds.
The almond giant voluntarily recalled 13 million pounds of raw almonds after the U.S. Food and Drug Administration reported 25 cases of salmonella linked to the product, but the number of consumers who say they were sickened by salmonella-tainted almonds has risen to 29.
Almonds safe despite recall, FDA says
Food companies and the federal government have been on almond alert since May, recalling millions of pounds of raw almonds because of possible salmonella contamination rarely seen in nuts.
But people need not remove almonds from their diet -- though experts say they might be better off for now snacking on roasted or salted varieties or toasting raw ones at home before eating them.
About 95 percent of consumer almonds are roasted or salted, processes which kill any harmful pathogens, according to the Almond Board of California.
Almond sales unhurt by salmonella recall
Retailers and almond growers don't expect the public's appetite for the little brown nuts to be spoiled by reports that consumption of some raw almonds has been linked to 29 cases of salmonella poisoning.
Almonds rank as the state's leading agricultural export. The state's growers produce virtually all the almonds consumed in the United States and roughly 80 percent of the world's demand. Historically, growers say, they have seen strong demand and expect that to continue with the harvest, which starts in August. Right now, they're awaiting detailed analysis of this summer's harvest before they seriously entertain price bids.
Almond production has doubled in the last decade and is forecast to increase to 1.5 billion pounds in five years, said Richard Waycott, chief executive of the Almond Board of California.
Processing such as blanching or roasting destroys any bacteria. So does pasteurizing, a sterilization process used by Sacramento's Blue Diamond Growers and, from now on, by Paramount Farms.
Play clean in struggle against salmonella
Raw poultry and meat are still the biggest culprits in the thousands of salmonella infections annually, but inspectors are finding more outbreaks blamed on contaminated produce and dry goods.
A farmer in Kent recalled alfalfa sprouts sold to food institutions in Washington and Oregon because of their recent link to 12 cases of salmonellosis. A grower in California recalled 13 million pounds of raw almonds because of outbreaks in Western states. Lettuce, orange juice, cheese and melon are other foods that have been found in the past year to cause salmonella infections.
Janet Anderberg, with the food safety program at the state Department of Health, said accidentally ingesting salmonella is fairly easy. One big cause of infection is melon, particularly cantaloupe.
"Imagine what a cantaloupe looks like," Anderberg said. The rough rind can trap dirt and "other stuff" in its crevices. Now, how do you eat cantaloupe? You take a big knife and slice through down the middle," Anderberg said. "When you do that, you drag everything from the skin down over the smooth, sweet, juicy part."
Another way to spread the bacteria is at the grocery store. Not only can salmonella spread in the juices that drip from packages of raw meat, but because the bacteria can survive for weeks, salmonella could be on the shopping cart.
But a lot of risk can be avoided by exercising good hygiene.
"When you're handling food, wash your hands," Anderberg said. "Don't just rinse them off, wash them, scrub them."
Salmonella Enteritidis in the United States of America
A cluster of Salmonella Enteritidis cases marked by a distinctive pulsed-field gel electrophoresis pattern has been identified in the United States and traced to consumption of natural raw almonds.
To date, 32 cases have been identified with onsets between March 2003 and April 2004. The almonds, from Paramount Farms, California, were sold across the United States under several brands and exported to China, Province of Taiwan, Democratic Republic of Korea, France, Italy, Japan, Malaysia, Mexico and the United Kingdom.
The United States Food and Drug Administration has recalled the product and notified those countries who received the almonds, according to the World Health Organization.
Possible salmonella contamination prompts company to recall almonds
Royal Candy & Nut Co. if Chicago is recalling about 5,000 packages of almonds because of possible salmonella contamination.
The recall of the packages of raw whole almonds and a California mix containing almonds is part of a nationwide recall that came after federal regulators received reports of several people becoming ill, most likely from raw almonds supplied by Paramount Farms in California.
The recalled almonds are packaged in 1-ounce packages and California mix in 2.1-ounce packages under the Royal Candy & Nut Co. label.
There have been no reports of illnesses.
Fourth lawsuit filed against Chili's
The national law firm of Marler Clark has filed its fourth salmonella lawsuit against Brinker Restaurant Corp., owner of the now-closed Vernon Hills Chili's Grill & Bar.
The federal lawsuit was filed on behalf of Claude McDermott, who became seriously ill with a salmonella infection and suffered permanent injury after eating catered, take-out food from Chili's, according to Marler Clark attorney Denis Stearns.
Stearns said Thursday the "Chili's Party Platters" were served as part of a celebration at his place of work, a "celebration turned-bad that resulted in Claude and a host of co-workers falling ill."
The lawsuit, in addition to seeking compensation for past medical bills, and general damages for pain and suffering, seeks punitive damages, alleging Chili's "acted in a grossly negligent manner.
Kar Nut Products Company Recalls Various Almond Products Because of Possible Health Risk
Kar Nut Products Company of Ferndale, MI, is recalling various Kar Nut branded packages of mixes containing raw almonds because they have the potential to be contaminated with salmonella, according to a press release.
The recalled product was manufactured with almonds received from Paramount Farms and were distributed nationwide in vending machines and retail stores. This recall is in follow-up to a voluntary recall announced in mid-May by Paramount Farms of California of whole and diced raw almonds based on over 20 possible cases of illnesses associated with the almonds.
Production of the affected product has been suspended while the FDA and Paramount Farms continue their investigation as to the source of the problem.
Oregon Investigation Led to Paramount Almond Recall
Melissa Plantenga, who tracks food-borne diseases for the Oregon Department of Human Services, detected a pattern that would force Los Angeles-based Paramount Farms Inc., the nation's largest almond grower, to recall 13 million pounds of almonds over the last week, equivalent to about a quarter of its annual production.
Soon after the Department started receiving calls about illnesses, she, armed with a 400-question survey, started calling the five Oregon residents who had been stricken with salmonella poisoning, according to the Los Angeles Times.
By the third call, Platenga learned that the victims had all eaten shelled raw almonds purchased at a Costco Wholesale Corp. store. Costco's ability to use membership numbers to track every purchase helped confirm Plantenga's deduction.
After learning of the recall, Costco sent more than 1 million letters to customers who purchased the almonds asking them to return any remaining nuts, a Costco spokesman said.
Using Costco's data, investigators traced the nuts back to Paramount Farms.
California farmers supply about 80% of the world's almonds, up from 60% a decade ago, growth fueled in part by opening up new markets, such as India and Eastern Europe. The recall -- the largest ever of California almonds -- has roiled the state's $1.2-billion industry.
Paramount Farms has started to sterilize all its raw almonds with propylene oxide gas.
Doug Youngdahl of Blue Diamond said that some method of pasteurization or sterilization should become the industry standard for raw nuts.
It is a prudent move, he said, considering that the nuts are harvested by shaking the tree until they fall to the ground, where there can be microbes and other germs.
"No one wants to sell a product that makes the customer sick," Youngdahl said.
Wash your hands to ward off illness
Thurston County Health Officer Dr. Diana Yu has earned a reputation for being a nag about hand washing. Her reasons are simple. "The reality is that there are not that many diseases that we can't prevent by hand washing," she said.
Thurston County has had a hand-washing education program in place since 1992. The program was expanded when the Washington State University Cooperative Extention took over the program. "They've fancied it up quite a bit," Yu said. "They teach hand washing at health fairs and in classes. They have a traveling booth."
Caroline Smith DeWaal, food safety expert for Center for Science in the Public Interest, wants another step -- mandatory use of gloves. "Gloves are something you can observe," she said. "Hand washing is something done behind closed doors."
DeWaal's organization and other consumer groups have tried to get the provision added to the FDA's food code, essentially a set of model rules states can choose to adopt or not.
The code does call for the use of gloves or tongs in food preparation at places such as nursing homes or schools that serve the young and old, two groups that run a higher risk of death from food-borne illnesses.
Nancy Donley, president of the advocacy group Safe Tables Our Priority, is critical of the slow-moving FDA process for getting states to adopt tougher regulations. She wants each state to require certification of food managers and mandatory training for employees on food safety.
Donley acknowledged that the cost of such mandates might force some small restaurants out of business. But to her, hand washing and other food safety practices are a matter of life and death.
Salmonella Outbreaks
Seattle lawfirm Marler Clark is currently litigating on behalf of victims of salmonella outbreaks at a Chili's restaurant in Vernon Hills, IL, and at a Golden Corral restaurant near Atlanta, GA.
Outbreaks of salmonella have been linked to eggs, poultry, fruits. vegetables, and unpasteurized juices. Infected food service workers who practiced improper handwashing techniques have spread salmonella to patrons at restaurants. All in all, salmonella is one of the most commonly spread foodborne pathogens.
New Drug-Resistant Strain of Salmonella Found
Taiwanese doctors have identified a potentially fatal strain of salmonella bacteria that is resistant to two antibiotics widely used to treat serious infections, according to the HealthDay Reporter.
The appearance of the multi-resistant strain "is a serious threat to public health, and thus constant surveillance is warranted," physicians at the Chang Gung University College of Medicine said.
The salmonella isolated from a 58-year-old Taiwanese man is resistant to both Cipro and Rocephin.
"These are the two powerful modern antibiotics that are used to treat serious cases of salmonella," said Becky Goldburg, a senior scientist at Environmental Defense, a New York-based group that has crusaded against the use of certain antibiotics in animal feed due to concerns about drug-resistant germs. "When the infection is resistant to them, it is untreatable."
Because the finding is just one instance of reported multiple resistance, "it is hard to know how common it might be," Goldburg said. But the fact that Cipro-resistant salmonella quickly became common in Taiwan is not a good sign.
Farm Bureau discusses eggs
Ohio is the second largest egg producing state in the nation, with 30 million laying chickens and 10 million pullets - hens less than 1 year old. These and other facts were discussed at the Harrison County Farm Bureau Promotion and Education Committee Farm/City Brunch held recently at the Jewett Firehouse.
Sandy Valdinger, co-chairman of the promotion and education committee, talked about poultry and agriculture. Mentioning salmonella, a disease found in eggs at times, she said the disease can be found in one out of 20,000 eggs.
"Eggs should be used up within four weeks of purchase and hard cooked eggs should be used within a week," she said.
