Fw: [BITES-L] bites Sep. 3/10 -- II

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From: Doug Powell <dpowell@KSU.EDU>

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Date: Fri, 3 Sep 2010 18:02:48 -0500

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Subject: [BITES-L] bites Sep. 3/10 -- II

bites Sep. 3/10 -- II

Large or small-scale eggs, is one safer?

Hepatitis scare at ALBERTA McDonald's

Good Taste Noodle MFG recalls "Egg Noodles and Wonton Skins" because of possible health risk

UK: Agency commissioning evaluation of assurance schemes

AUSTRALIA: Beer stock recall over bacteria fears

US: Investigation update: Multistate outbreak of human Salmonella Enteritidis infections associated with shell eggs

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Large or small-scale eggs, is one safer?
03.sep.10
barfblog
Doug Powell
http://www.barfblog.com/blog/143933/10/09/03/large-or-small-scale-eggs-one-saferElizabeth Weise of USA Today writes in a story just posted on-line that there is nothing small scale about Pearl Valley Eggs, deep in the heart of Illinois farm country. The egg farm itself, two miles south of the nearest town, is a neat collection of 350-foot- and 450-foot henhouses covered in white steel siding. They're linked by overhead pipes that bring in ground corn and soybeans from the farm's own feed mill and conveyor belts that take out chicken poop.
The farm employs 100 people and produces 800,000 to 850,000 eggs a day, seven days a week.
Yet, in the face of the nation's largest recorded egg recall, a total of 550 million eggs potentially infected with salmonella enteritidis, and revelations of filthy conditions at the two Iowa egg farms involved, many animal rights groups and organic supporters have pointed a finger of blame at industrial animal agriculture.
Ben Thompson, 30, who runs Pearl Valley Eggs with his father, Dave, who founded the business in 1987 and now houses 1.1 million Shaver chickens in seven henhouses, says since the Thompsons began testing a decade ago, the farm has never once had a positive test for salmonella enteritidis.
The story says there is a definite link between large flock size and salmonella. On average, large-scale U.S. layer operations with more than 100,000 hens per house
are four times more likely to test positive for salmonella enteritidis than smaller houses with fewer than 100,000 hens, according to a paper set
for publication in January in the journal Poultry Science. The report suggests that one reason might be that salmonella is transmitted in contaminated
feces and dust, and higher densities of birds mean more of both.
At the same time, scientists caution that there haven't been good studies to show the rate of salmonella infection in equally large flocks that are cage free.
Jeffrey Armstrong, dean of the School of Agriculture and Natural Resources at
Michigan State University in East Lansing, says, "It is about management —
each type (of production method) has its advantages and disadvantages."
At Pearl Valley, Dave Thompson says happy hens, safe eggs and making a profit are possible, but it takes a lot of attention to detail and spending 12 hours a day, seven days a week in the barns. "I take good care of my birds and my wife, and I put every penny back into the farm."
http://www.usatoday.com/yourlife/food/safety/2010-09-03-egg-farms-salmonella_N.htm?csp=34news&utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+UsatodaycomHealth-TopStories+%28News+-+Health+-+Top+Stories%29

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Hepatitis scare at ALBERTA McDonald's
03.sep.10
barfblog
Doug Powell
http://www.barfblog.com/blog/143934/10/09/03/hepatitis-scare-alberta-mcdonald%E2%80%99s
As I told my daughter before she went on a high school graduation party in the Dominican Republic, get vaccinated for hepatitis A.
Alberta Health Services issued a release earlier today reporting an employee from the Scenic Drive McDonald's downtown in Lethbridge, Alberta (that's in Canada) has been diagnosed with hepatitis A.
Anyone who ate there 20–22 August 2010 may have been exposed and should see his/her physician.
Alberta Health Services will be offering vaccine through clinics at the West Pavilion of Exhibition Park today from 1:30–19:00, tomorrow from 9:00–15:00, and Sunday from 9:00–15:00. The vaccine is effective if administered within 14 days of exposure only.
Alberta Health Services believes the employee contracted the disease while travelling abroad.
http://lethnews.com/living/health/hepatitis-scare-at-downtown-mcdonald%E2%80%99s/

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Good Taste Noodle MFG recalls "Egg Noodles and Wonton Skins" because of possible health risk
29.aug.10
FDA
http://www.fda.gov/Safety/Recalls/ucm224843.htm
Contact:
Good Taste Noodle MFG

2259 S Archer Ave

Chicago IL 60608


Min Xu, Manager

312-842-8980
FOR IMMEDIATE RELEASE -- Good Taste Noodle MFG. of Chicago, IL, is recalling its "EGG NOODLES and WONTON SKINS, labeled with production date from June 19, 2010 to August 19, 2010", because they have the potential to be contaminated with salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune system. Healthy persons infected with salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections, endocarditic and arthritis.
No illness has been reported to date in connection with using this product.
The recalled "EGG NOODLES and WONTON SKINS" may contain eggs which have been recalled by the manufacturer due to the potential contamination with Salmonella enteritidis. Consumers are urged to return these "EGG NOODLES and WONTON SKINS", labeled with production date from June 19, 2010 to August 19, 2010 to our warehouse for the full refund.
Any question may contact the company at 312-842-8980.

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UK: Agency commissioning evaluation of assurance schemes
03.sep.10
FSA
http://www.food.gov.uk/news/newsarchive/2010/sep/assurancescheme
The Agency is commissioning an evaluation and comparison of third party assurance schemes that focus on food and feed hygiene and standards.
UK food assurance schemes are arrangements through which primary producers, food processors and other food businesses can assure customers that particular standards have been maintained throughout the production process. Schemes are generally run as product certification schemes and use regular independent inspections to check that participants are meeting specific scheme standards. The emphasis varies between schemes but most commonly the standards cover food safety, animal health and welfare and environmental impact. In some cases consumer products carry a logo to indicate that the product has been produced according to these standards. Some examples include the Red Tractor, Lion eggs, SGC (Scottish Quality Crops), AIC (Agricultural Industries Confederation – feed scheme).
Assurance schemes can provide information that contributes to the determination of risk-based frequency inspection regimes and some can address official controls. Such schemes can be beneficial for both business and regulators, through reducing inspections of business and targeting regulators' resources.
The evaluation should:
identify current third party assurance schemes operating in the food sector in England establish criteria for acceptability of third party assurance schemes
measure a number of assurance schemes against this criteria
The study should also aim to consider the outcomes of third party assurance schemes and to what extent compliance with food legislation is improved.

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AUSTRALIA: Beer stock recall over bacteria fears
03.sep.10
Courier Mail
AAP
http://www.couriermail.com.au/news/breaking-news/beer-stock-recall-over-bacteria-fears/story-e6freonf-1225913968597
A company founded by Adelaide food identity Maggie Beer is recalling some of its chicken, beef and vegetable stock because of fears of bacteria contamination.
A cook and writer, Beer also stars with Simon Bryant in The Cook and the Chef on ABC television.
The voluntary recall from all shelves and homes affects only certain stock and the company says there will be full refunds.
"These products may potentially be contaminated with bacterial pathogens," Maggie Beer Products said in a statement.
So far, no consumers have reported adverse health effects but the company is urging people who have eaten the product to seek medical advice if they are concerned.

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US: Investigation update: Multistate outbreak of human Salmonella Enteritidis infections associated with shell eggs
02.sep.10
CDC
http://www.cdc.gov/salmonella/enteritidis/
Today's Highlights
* From May 1 to August 31, 2010, approximately 1,469 illnesses were reported that are likely to be associated with this outbreak.
* FDA identified Salmonella with PFGE patterns indistinguishable from the outbreak strain in egg farm environmental samples.
* Don't eat recalled eggs. Recalled eggs might still be in grocery stores, restaurants, and consumers' homes. Consumers who have recalled eggs should discard them or return them to their retailer for a refund. A searchable database of products affected by the recall is available to consumers.
* Individuals who think they might have become ill from eating recalled eggs should consult their health care providers.
CDC continues to collaborate with public health officials in multiple states, the U.S. Food and Drug Administration (FDA), and the U.S. Department of Agriculture's Food Safety and Inspection Service to investigate a nationwide increase of Salmonella Enteritidis (SE) infections with an indistinguishable pulsed-field gel electrophoresis (PFGE) pattern JEGX01.0004. This is the most common PFGE pattern for SE in the PulseNet database. Investigators are using DNA analysis of SE bacteria obtained through diagnostic testing to identify cases of illness and restaurant or event clusters (where more than one ill person with the outbreak strain has eaten) that may be part of this outbreak. Because the SE PFGE pattern commonly occurs in the United States, some of the cases identified may not be related to this outbreak.
Investigation of the Outbreak
In July 2010, CDC identified a nationwide sustained increase in the number of Salmonella Enteritidis isolates with PFGE pattern JEGX01.0004 uploaded to PulseNet, the national subtyping network made up of state and local public health laboratories and federal food regulatory laboratories that performs molecular surveillance of foodborne infections. This increase began in May 2010 and is evident in the epidemic curve, or epi curve. The number of reports increased substantially in July when the peak of the outbreak appears to have occured. From May 1 to August 31, 2010, a total of 2,508 illnesses were reported. However, some cases from this period have not been reported yet, and some of these cases may not be related to this outbreak. Based on the previous 5 years of reports to PulseNet, we would expect approximately 1,039 total illnesses during this same period. This means there are approximately 1,469 reported illnesses that are likely to be associated with this outbreak. Many states have reported increases of this pattern since May. Because of the large number of expected cases during this period, standard methods of molecular subtyping alone are not sufficient to determine which reported cases might be outbreak-associated. CDC is currently conducting testing using advanced molecular methodologies to help distinguish between outbreak-related cases and sporadic (or background) cases.
Illnesses that occurred after July 29, 2010 might not yet be reported due to the time it takes between when a person becomes ill and when the illness is reported. This takes an average of 2 to 3 weeks for Salmonella. For more details, please see the Salmonella Outbreak Investigations: Timeline for Reporting Cases.
Epidemiologic investigations conducted by public health officials in 10 states since April have identified 29 restaurants or event clusters where more than one ill person with the outbreak strain has eaten. Data from these investigations suggest that shell eggs are a likely source of infections in many of these restaurants or event clusters. Wright County Egg, in Galt, Iowa, was an egg supplier in 15 of these 29 restaurants or event clusters; three are clusters that have been recently reported, but occurred earlier in the outbreak. Traceback investigations are ongoing for several of these clusters. A formal traceback was conducted by state partners in California, Colorado, and Minnesota, in collaboration with FDA and CDC, to find a common source of shell eggs. Wright County Egg in Iowa was found as the common source of the shell eggs associated with three of the clusters. Through traceback and FDA investigational findings, Hillandale Farms of Iowa, Inc., was identified as another potential source of contaminated shell eggs contributing to this outbreak. FDA is nearing completion of initial investigations at both of these firms in Iowa. The investigations involve sampling, records review and looking for potential sources of contamination, such as feed. FDA's inspectional observations, in addition to sample results, indicate substantial potential for Salmonella to have persisted in the environment and to have contaminated eggs (see 483 Inspectional Observations on the Egg Recall).
Laboratory Testing of Environmental Samples
FDA has collected nearly 600 samples from Wright County Egg and Hillandale Farms of Iowa during this investigation. The majority of these samples are still undergoing laboratory testing and results are pending. To date, FDA's testing of of seven environmental samples identified Salmonella with PFGE patterns indistinguishable from the outbreak strain. Six of these positive samples were collected from manure, as well as traffic areas such as walkways, equipment, other surfaces in and around the farm, and from the feed mill at Wright County Egg in Iowa. The feed was provided to pullets (young female chickens or hens) raised at Wright County Egg facilities in Iowa. Pullets are distributed to all premises at Wright County Egg in Iowa and Hillandale Farms in Iowa. The seventh positive sample was collected from egg water wash in a packing facility in Hillandale Farms of Iowa. These findings indicate that Wright County Egg and Hillandale Farms of Iowa are the likely sources of the contaminated shell eggs. FDA has not found that this feed was distributed to any companies other than Wright County Egg and Hillandale Farms of Iowa.
Recall Information
On August 13, 2010, Wright County Egg of Galt, Iowa, conducted a nationwide voluntary recall of shell eggs. On August 18, 2010, Wright County Egg expanded its recall. On August 20, 2010, Hillandale Farms of Iowa conducted a nationwide voluntary recall of shell eggs. Additional recall updates related to this outbreak are listed on FDA's website.
Clinical Features/Signs and Symptoms
A person infected with Salmonella Enteritidis usually has fever, abdominal cramps, and diarrhea beginning 12 to 72 hours after consuming a contaminated food or beverage. The illness usually lasts 4 to 7 days, and most persons recover without antibiotic treatment. However, the diarrhea can be severe, and hospitalization may be required. The elderly, infants, and those with impaired immune systems may have a more serious illness. In these patients, the infection may spread from the intestines to the blood stream, and then to other body sites and can cause death unless the person is treated promptly with antibiotics. For more information, visit CDC's Salmonella Enteritidis website.
Advice to Consumers
* Don't eat recalled eggs. Recalled eggs might still be in grocery stores, restaurants, and consumers' homes. Consumers who have recalled eggs should discard them or return them to their retailer for a refund. A searchable database of products affected by the recall is available to consumers.
* Individuals who think they might have become ill from eating recalled eggs should consult their health care providers.
* Keep eggs refrigerated at ≤ 45° F (≤7° C) at all times.
* Discard cracked or dirty eggs.
* Wash hands and all food contact surface areas (counter tops, utensils, and cutting boards) with soap and water after contact with raw eggs. Then disinfect the food contact surfaces using a sanitizing agent, such as bleach, following label instructions.
* Eggs should be cooked until both the white and the yolk are firm and eaten promptly after cooking.
* Do not keep eggs warm or at room temperature for more than 2 hours.
* Refrigerate unused or leftover egg-containing foods promptly.
* Avoid eating raw eggs.
* Individuals wishing to further reduce their risk may consider using pasteurized, in-shell eggs.
* Avoid restaurant dishes made with raw or undercooked, unpasteurized eggs. Restaurants should use pasteurized eggs in any recipe (such as Hollandaise sauce or Caesar salad dressing) that calls for raw eggs.
* Consumption of raw or undercooked eggs should be avoided, especially by young children, elderly persons, and persons with weakened immune systems or debilitating illness.
Advice to Egg Producers
* Flock-based SE-control programs that include routine microbiologic testing are mandatory for producers with more than 50,000 hens, as of July 9, 2010, under FDA's egg safety rule.
Advice to Retail and Food Service Establishments and Institutional Settings
* In retail and food service establishments, pasteurized egg products or pasteurized in-shell eggs are recommended in place of pooled eggs or raw or undercooked shell eggs. If used, raw shell eggs should be fully cooked. If shell eggs are served undercooked, a consumer advisory should be posted in accordance with the local Food Code.
* In hospitals, nursing homes, adult or childcare facilities, schools, senior centers, and other facilities pasteurized egg products or pasteurized in-shell eggs should be used in place of pooled eggs or raw or undercooked eggs.
* Eggs should be purchased or received from a distributor refrigerated and stored refrigerated at ≤ 45° F (≤7° C) at all times.

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