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
SEATTLE, WA (October 18, 2007) – 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
SEATTLE, WA (October 11, 2007) – 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.
Click here for the Full Story from George Raine from the San Francisco Chronicle
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 !0 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:
OTTAWA, ONTARIO -- 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
ATLANTA 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.
Keep Reading here
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.
Keep Reading here
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
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.
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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.
Salmonella alert issued for Wendy's croutons
Sep. 15, 2006.
CANADIAN PRESS
OTTAWA — The Canadian Food Inspection Agency is warning the public not to consume Wendy's Homestyle Garlic Croutons because the product may be contaminated with salmonella.
The croutons are sold at Wendy's restaurants in Ontario and Quebec in 14-gram packages.
The affected products bear the UPC number 0-70200-100282 and a best-before date of Feb. 5, 2007.
Wendy's Restaurants of Canada issued a statement from its Oakville, Ont., headquarters, saying it has initiated a voluntary recall of the product.
The food inspection agency said there have been no reported illnesses associated with the consumption of this product.
It said food contaminated with salmonella may not look or smell spoiled, but it can cause symptoms such as high fever, severe headache, vomiting, nausea, abdominal pain and diarrhea.
CANADIAN PRESS
OTTAWA — The Canadian Food Inspection Agency is warning the public not to consume Wendy's Homestyle Garlic Croutons because the product may be contaminated with salmonella.
The croutons are sold at Wendy's restaurants in Ontario and Quebec in 14-gram packages.
The affected products bear the UPC number 0-70200-100282 and a best-before date of Feb. 5, 2007.
Wendy's Restaurants of Canada issued a statement from its Oakville, Ont., headquarters, saying it has initiated a voluntary recall of the product.
The food inspection agency said there have been no reported illnesses associated with the consumption of this product.
It said food contaminated with salmonella may not look or smell spoiled, but it can cause symptoms such as high fever, severe headache, vomiting, nausea, abdominal pain and diarrhea.
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 Canada recalls possibly contaminated croutons
Sep 15, 2006
DOW JONES NEWSWIRES
Wendy's International Inc.'s (WEN) Canada operations has started a voluntary recall of certain croutons because the Canadian Food Inspection Agency suspects they might be contaminated with salmonella.
The Dublin, Ohio, fast-food chain sold the Homestyle Garlic Croutons at restaurants in Ontario and Quebec.
There haven't been any reports of illnesses associated with eating the product.
Spokesmen for Wendy's and the Canadian food inspector weren't immediately available to comment.
Consumers with questions for Wendy's Restaurants of Canada may call 905-849-7685.
The Canadian Food Inspection Agency can be reached at 800-442-2342.
DOW JONES NEWSWIRES
Wendy's International Inc.'s (WEN) Canada operations has started a voluntary recall of certain croutons because the Canadian Food Inspection Agency suspects they might be contaminated with salmonella.
The Dublin, Ohio, fast-food chain sold the Homestyle Garlic Croutons at restaurants in Ontario and Quebec.
There haven't been any reports of illnesses associated with eating the product.
Spokesmen for Wendy's and the Canadian food inspector weren't immediately available to comment.
Consumers with questions for Wendy's Restaurants of Canada may call 905-849-7685.
The Canadian Food Inspection Agency can be reached at 800-442-2342.
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.