Fresh Produce Discussion Blog

Created by The Packer's National Editor Tom Karst

Monday, November 29, 2010

Fw: [BITES-L] bites Nov. 29/10

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From: Doug Powell <dpowell@KSU.EDU>
Sender: Bites <BITES-L@LISTSERV.KSU.EDU>
Date: Mon, 29 Nov 2010 17:11:39 -0600
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Subject: [BITES-L] bites Nov. 29/10


bites Nov. 29/10

Cryptosporidium outbreak sickens thousands in SWEDEN

UK: Mason's mum: change the law

IRELAND: FSAI cautions butchers to use correct use-by dates on loose chicken fillets

CANADA: Saputo searches for cause of listeria contamination

Claire and Vikki vomit during Amazing Race food challenge

US: The science behind turkey magic: Cooking the Thanksgiving bird a mix of physical, chemical reactions

Clinical report—management of food allergy in the school setting

how to subscribe

Cryptosporidium outbreak sickens thousands in SWEDEN
29.nov.10
barfblog
Doug Powell
http://www.barfblog.com/blog/145374/10/11/29/cryptosporidium-outbreak-sickens-thousands-sweden
UPI reports that cryptosporidium in the water supply has sickened more than 2,000 people in the city of Ostersund, in northern Sweden.
The source of the contamination is unknown.
It is feared 3,000 to 9,000 people may be infected.
A warning to boil tap water was issued Friday and renewed Monday.
Several members of Sweden's biathlon team, training in Ostersund for an international competition in the city, have come down with symptoms.
http://www.upi.com/Top_News/World-News/2010/11/29/Water-parasite-sickens-thousands-in-Sweden/UPI-56851291061398/




UK: Mason's mum: change the law
29.nov.10
barfblog
Doug Powell
http://www.barfblog.com/blog/145373/10/11/29/mason%E2%80%99s-mum-change-law
When a coroner ruled last week a lack of food hygiene standards at a Welsh butchery was the cause of 5-year-old Mason Jones' death but there was insufficient evidence to prove "a serious and obvious risk of death," Sharon Mills was stunned.
Mason's mum told Abby Alford of Wales online,
"To me this is a travesty of justice."
Ms Mills, 36, from Deri, near Bargoed, said she and partner Nathan Jones, Mason's father, are considering calling for a change in the law which meant Bridgend butcher William Tudor – the man responsible for the 2005 outbreak during which more than 150 people were infected with potentially deadly E. coli O157 – escaped a manslaughter charge.
Last week's verdict followed a decision by the Crown Prosecution Service in 2007 not to pursue a manslaughter case because there was not a realistic prospect of conviction.
"Last Thursday after the inquest I woke up and I felt like I had lost Mason all over again. It's been us versus the system and it's a hard system to beat."
Ms Mills said despite the support of some officials, she believes the pace of change in improving food safety systems has been painfully slow following the 24 recommendations for improvement put forward by expert Professor Hugh Pennington after the public inquiry.
http://www.walesonline.co.uk/news/wales-news/2010/11/29/parents-of-e-coli-victim-mason-jones-carry-on-the-fight-for-justice-91466-27733197/



What happens in Vegas (restaurants) is now available on-line
29.nov.10
barfblog
Doug Powell
http://www.barfblog.com/blog/145375/10/11/29/what-happens-vegas-restaurants-now-available-line
What's one of the most requested types of public record maintained in las Vegas? Food establishment inspections.
Today, the Southern Nevada Health District announced it was posting inspection reports on its website, giving people a look at how their favorite eateries have been graded and which received the most demerits from inspectors.
Violations are listed on the site, such as inadequate plumbing or poor pest control.
FOX 5 News reports a quick search showed that more than 10,900 of the 11,245 establishments listed have been given an "A" following their last inspection.
The list includes bars and restaurants, as well as grocery stores and retailers.
The launch of this new feature allows the public to view health inspections for all permitted food establishments in Clark County and is available at www.SNHD.info.
Information provided on the site includes inspection reports for all food establishments with active health district permits and archived reports as far back as 2005.
These records provide a snapshot of the day and time of the inspection and new reports are posted within five business days of when they are completed. Food establishments are inspected annually or more often if it is deemed necessary. Risk factors that have the potential to contribute to foodborne illness are more heavily weighted in the inspection demerit process than items related to design, maintenance or general sanitation.
Inspection findings can result in an "A" grade, a downgrade to a "B" or "C" status, or for an extremely excessive number of violations or an uncontrolled imminent health hazard, a facility closure.
http://www.fox5vegas.com/news/25949842/detail.html
http://www.southernnevadahealthdistrict.org/news10/112910.php




IRELAND: FSAI cautions butchers to use correct use-by dates on loose chicken fillets
29.nov.10
Food Safety Authority of Ireland
http://www.fsai.ie/news_centre/press_releases/chickenfillets29112010.html
The Food Safety Authority of Ireland (FSAI) today issued the results of a survey into the microbiological quality of raw chicken fillets that were distributed to butchers* in gas flushed bulk packs and are sold loose to the consumer. Although the survey found that the majority of butchers (92%) stored chicken fillets at the recommended temperature of 5oC or cooler; 8% did not provide a use-by date as required by law and 23% provided a use-by date for which they had no basis. Furthermore, at least 23% of butchers provided a use-by date that was unrealistically long for the product to remain unspoiled in the consumer's fridge.
Of the 138 samples tested, 15% were unsatisfactory for aerobic colony count and 5% were unsatisfactory for Pseudomonas spp. at point of sale. These results indicate that the affected chicken fillets may be a cause for concern with respect to spoilage rather than food safety for consumers. Given that consumers may then store these chicken fillets in the fridge at home, there is a strong possibility that some of the fillets would show signs of physical spoilage, such as smell, taste or appearance, when consumers go to prepare and cook them.
According to Prof Alan Reilly, Chief Executive, FSAI butchers should be following the FSAI guidance on best practice for opening gas flushed bulk packs, storage temperatures and applying use-by dates.
"Although this is a small test sample, the findings show that 23% of butchers have no basis for the use-by date they apply to the loose chicken fillets they are selling their customers. This is not acceptable. Butchers should adhere to the FSAI guidance on applying use-by dates, unless there are clear instructions provided by the manufacturer. Consumers should feel 100% assured that the chicken fillets they are buying are of the highest quality and that the use-by dates on the food label are correct. If consumers have concerns about the freshness of their chicken fillets when they come to use them, they should take it up with the butcher and complain. The onus is on butchers to adhere to best practice guidelines with respect to the opening of gas flushed bulk packs, storage temperatures and applying use-by dates."
The FSAI recommendations are highlighted in its factsheet: Retail Display of Poultry from Opened Gas Flushed Packs. The factsheet gives guidance on best practice for opening gas flushed packs, storage temperature, and applying use-by-dates.
*stand-alone butcher shops or butcher counter in supermarkets




CANADA: Saputo searches for cause of listeria contamination
29.nov.10
Globe and Mail
Canadian Press
http://www.theglobeandmail.com/globe-investor/saputo-searches-for-cause-of-listeria-contamination/article1817407/
Canadian cheese giant Saputo Inc. (SAP-T37.52-0.29-0.77%) is continuing to investigate the cause of a Listeria bacteria contamination that prompted the company to voluntarily recall several lots of cheese from an unidentified Quebec plant.
Canada's largest cheese processor said production has been redirected to another facility while it cleans up the problem.
"We continue to investigate to find out the root cause of the problem and to make sure that we can put the necessary measures in place," Sandy Vassiadis, director of corporate communications, said in an interview on Monday.
The Montreal-based firm announced Friday evening that it has recalled Faith Farms Ribbon Slices process cheese sold in two kilogram packs with a best before date of May 5, 2011.
The contamination involves 11,000 kilograms of processed cheese from five lots that was discovered through routine testing, Ms. Vassiadis said.
The cheese was sold through cash and carry and deli stores, and may also have been sold to food service institutions like restaurants, hospitals, day care centres and nursing homes.
The product was distributed in Quebec, Ontario, New Brunswick, Prince Edward Island, Nova Scotia and Newfoundland and Labrador.
A battery of tests has determined that the contamination was restricted to the five lots of cheese from a single production line, Ms. Vassiadis said.
Industry observers said they expect the costs of the recall on Saputo's reputation will be minimal, provided the incidents are contained to the one line.
The recalled cheese is worth less than $200,000 and there have been no reported illnesses.




Claire and Vikki vomit during Amazing Race food challenge
28.nov.10
barfblog
Doug Powell
http://www.barfblog.com/blog/145363/10/11/28/claire-and-vikki-vomit-during-amazing-race-food-challenge
Amy likes the television show, The Amazing Race.
I don't, and play on my computer while sitting with her after Sorenne has gone to bed.
I did look up this evening as a couple of contestants yakked while consuming vast amounts of Honk Kong food in an attempt to identify one of the five plastic food replicas on the buffet tray. Nice sound effects.
Our marriage is solid.
http://www.cbs.com/primetime/amazing_race/video/?pid=IKHGp2_Rpe8kInA15ZlL_YYPe9TX5fyP&vs=homepage&play=true




US: The science behind turkey magic: Cooking the Thanksgiving bird a mix of physical, chemical reactions
25.nov.10
Monterey Herald
Danielle Venton
http://www.montereyherald.com/local/ci_16709238?nclick_check=1
In kitchens across the nation today, as cooks prepare the Thanksgiving bird, the oven will be the object of a near-magical transformation.
A raw, unappealing, plucked gobbler will go in. If all goes well, a tender, browned, aromatic wonder will come out.
The change is the result of a host of physical and chemical reactions. For the curious, an investigation into the science of cooking the grand old bird offers useful insights.
Ever had turkey tartare? Not likely. Meat such as beef and fish is tender and flavorful when rare. When prepared properly, these can be relatively clean as well. But undercooked poultry is a tough, bland, bacterial growing ground.
Cooking addresses each problem. High heat kills bacteria. Cooking unravels protein fibers making the meat more tender and easier to chew. Cooking — in particular, browning — creates wonderful scents and flavors that make our mouth water.
Poultry preparation requires special vigilance. An uncooked turkey carries potentially dangerous bacteria on the outside and the inside of the carcass. When turkeys are slaughtered and eviscerated, their intestines are unavoidably punctured.
"When they are cleaned, some of their feces are spread around the inside of the bird, and the outside," said food safety expert Benjamin Chapman, from North Carolina State University.
"The inside of the bird is actually the most contaminated part."
Cooking your bird to an internal temperature of 165 degrees Fahrenheit will kill any bacteria. But, Chapman cautions, turkeys need to be cooled properly. He suggests separating uneaten portions in medium-size plastic bags and laying them in the refrigerator to cool. Leaving cooked meat around for longer than two hours will only invite other bacteria to grow.
"It's quite complicated to prepare a large meal for 10 to 15 people and to get the timing right for everything," he said. "Good safety is important to pay attention to, though, because we see a spike in food poisoning outbreaks around the holidays every year."
While you faithfully cook your bird to 165 degrees, what is happening to it?
Cooking softens meat by unraveling coiled muscle fibers and connective tissue. But overcooking will squeeze out the moisture in the meat and congeal the muscle fibers, leaving it tough and dry.
Brining a turkey — soaking it in salty water — moistens the meat and infuses salt throughout the bird. Salt allows protein fibers to hang onto more water while cooking.
Cooks should be aware the temperature will continue to rise inside the bird a few degrees, even after it is removed from the oven. Heat from the hotter outside of the bird will continue to transfer inward, so it should be taken out 5 to 10 degrees prior to the desired temperature. A 20-minute "standing time" will redistribute the meat's juices and let some muscle fibers that have contracted under the heat to relax. The turkey is then easier to carve.




Clinical report—management of food allergy in the school setting
29.nov.10
Pediatrics
Scott H. Sicherer, MD, Todd Mahr, MD
http://pediatrics.aappublications.org/cgi/content/abstract/peds.2010-2575v1
Food allergy is estimated to affect approximately 1 in 25 school-aged children and is the most common trigger of anaphylaxis in this age group. School food-allergy management requires strategies to reduce the risk of ingestion of the allergen as well as procedures to recognize and treat allergic reactions and anaphylaxis. The role of the pediatrician or pediatric health care provider may include diagnosing and documenting a potentially life-threatening food allergy, prescribing self-injectable epinephrine, helping the child learn how to store and use the medication in a responsible manner, educating the parents of their responsibility to implement prevention strategies within and outside the home environment, and working with families, schools, and students in developing written plans to reduce the risk of anaphylaxis and to implement emergency treatment in the event of a reaction. This clinical report highlights the role of the pediatrician and pediatric health care provider in managing students with food allergies.


bites is produced by Dr. Douglas Powell and food safety friends at Kansas State University. For further information, please contact dpowell@ksu.edu or check out bites.ksu.edu.

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Fw: [BITES-L] bites Nov. 28/10

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From: Doug Powell <dpowell@KSU.EDU>
Sender: Bites <BITES-L@LISTSERV.KSU.EDU>
Date: Sun, 28 Nov 2010 19:44:26 -0600
To: BITES-L@LISTSERV.KSU.EDU<BITES-L@LISTSERV.KSU.EDU>
ReplyTo: Doug Powell <dpowell@KSU.EDU>
Subject: [BITES-L] bites Nov. 28/10


bites Nov. 28/10

Dominos fined $120K over cockroaches, bad hygiene in Sydney

CALIFORNIA: A community bands together to help a young girl...

How not to handle foodborne illness: 'put an adult diaper and get back to work'

Real-time turkey – forget that, stock is on the stove, hockey in Wichita

US: Foodmakers backing $1.4 billion food-safety bill

US: Comparing House, Senate food-safety bills

US: Senate set to vote on rigorous food safety bill

CANADA: Health hazard alert – Certain Faith Farms brand cheese may contain listeria monocytogenes

CANADA: Expanded health hazard alert – Certain Sandwich prodycts prepared by APFL, PEI may contain Listeria monocytogenes

how to subscribe

Dominos fined $120K over cockroaches, bad hygiene in Sydney
28.nov.10
barfblog
Doug Powell
http://www.barfblog.com/blog/145360/10/11/28/dominos-fined-120k-over-cockroaches-bad-hygiene-sydney
ABC News reports a Dominos pizza shop in Sydney's west has been described as having committed one of the worst breaches of food safety and hygiene in the Australian state of New South Wales.
The store in Quakers Hill has been fined almost $120,000 after investigations by the state's Food Authority, following reports from customers who suffered food poisoning.
Primary Industries Minister Steve Whan says conditions inside the store were appalling, stating,
"They had evidence of significant infestation of cockroaches and also very poor hygiene of cleanliness habits. I'm told by our experts at the Food Authority that they're a prime candidate for spreading foodborne illnesses and that's why they've been given such a big fine. There are always people who don't do the right thing unfortunately and we need to make sure that we can protect people from foodborne illnesses. Things like food poisoning are not insignificant. There are people every year who die of food poisoning and food-related diseases."
http://www.abc.net.au/news/stories/2010/11/28/3078452.htm



CALIFORNIA: A community bands together to help a young girl...
26.nov.10
CBS 12
Derek Demo
http://www.khsltv.com/content/localnews/story/A-Community-Bands-Together-To-Help-A-Young-Girl/PB6ehfwMikqBRzX7zEyvhA.cspx
"It's just hard to put into words. You hear of people having E. coli, but you never think of it actually happening to a member of your family" said Sue Henderson. Unfortunately, that's exactly what happened to Sue's 10-year old granddaughter. Olivia Henderson was air lifted to U.C. Davis on October 1st after she was diagnosed with E. coli. After spending four weeks in the hospital, she is now home, but her fight is far from over. "All around it's been very very difficult" Henderson said.
And while nothing can take away the challenges Olivia and her family will face, members from the Corning Volunteer Fire Department are stepping in to lend a helping hand. The department has organized a spaghetti feed fundraiser for December 4th and is also collecting donations to help the family with growing hospital bills. Community members are also putting on an all you can eat tri-tip and crab feed which will be held December 11th




How not to handle foodborne illness: 'put an adult diaper and get back to work'
28.nov.10
barfblog
Doug Powell
http://www.barfblog.com/blog/145361/10/11/28/how-not-handle-foodborne-illness-%E2%80%98put-adult-diaper-and-get-back-work%E2%80%99
Food service employees working while sick is a recurring theme in restaurant-related outbreaks.
Add this scenario:
An outbreak of diarrhea has decimated the staff of a Tex-Mex restaurant and Godfrey the manager, is on the phone imploring a staff member to come in anyway, even if that means wearing an adult diaper.
"Astronauts wear them. Do you think you're better than an astronaut?"
The scene is from an upcoming Canadian movie called Servitude, and like the best comedy, has an element of truth.
Godrey is being played by Kids in the Hall/News Radio alumnus, Dave Foley. He's one of the French fur trappers in the bit below.
http://www.thestar.com/entertainment/movies/article/897757--an-outbreak-of-laughter-in-canadian-film




Real-time turkey – forget that, stock is on the stove, hockey in Wichita
28.nov.10
barfblog
Doug Powell
http://www.barfblog.com/blog/145362/10/11/28/real-time-turkey-%E2%80%93-forget-stock-stove-hockey-wichita
By Saturday morning after the Thursday Thanksgiving feast, the turkey frame and whatever else had been reduced to turkey-flavored stock. I left the stock in the fridge for the fat to separate, and Amy, Sorenne and I went to Wichita, Kansas for an adventure weekend – a hockey game.
From what I can figure, there's the National Hockey League (NHL, the pros), the American Hockey League (AHL, farm teams to the NHL), and then feeder semi-pro leagues like the Central Hockey League, where the Wichita Thunder ply their trade. 18 0f the 22-member roster hails from Canada.
The game was reasonably entertaining, although the intensity level varied dramatically.
Aspects of a hockey game in Wichita:
• in honor of the birthday of late, great guitarist Jimi Hendrix, the Star Spangled Banner was performed Hendrix-style by a local dude;
• the brand-new In Trust arena in downtown Wichita was an outstanding venue, with sparkling restrooms and excellent handwashing facilities;
• there is a dance squad associated with the team called the Lampton Lightening and they performed after the second period;
• even though it is Manvember – the month of November is supposed to represent manliness at its peak, so no shaving – there was more bad moustaches on the players than the case of a 1970s porn movie; and,
• not a single fight. I was expecting Slap Shot style goon hockey. It wasn't bad. Wichita beat first-place Colorado 5-3.
Tonight, it's turkey stock stew.
http://en.wikipedia.org/wiki/Wichita_Thunder
http://www.wichitathunder.com/wichitathunderhockeydanceteam.html
http://www.urbandictionary.com/define.php?term=Manvember
http://www.youtube.com/watch?v=yBI-ArPNnaE&feature=fvst




US: Foodmakers backing $1.4 billion food-safety bill
28.nov.10
USA Today
John Fritze
http://www.usatoday.com/yourlife/food/safety/2010-11-29-foodsafety29_ST_N.htm?csp=34news&utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+UsatodaycomNation-TopStories+%28News+-+Nation+-+Top+Stories%29
WASHINGTON — More than a dozen companies that lobbied Congress on a sweeping food-safety bill had recalled their food products in the past two years, including for food-borne illnesses lawmakers are targeting.
But many of those companies, such as agribusiness giant Cargill, which recalled 8,500 pounds of ground beef in August, and Campbell Soup Company, which pulled 15 million pounds of SpaghettiO's with Meatballs off shelves in June, support the tougher regulations proposed in the measure, headed toward a vote today in the Senate.
Consumer advocate groups credit the companies and others in the industry with helping to make the $1.4 billion measure one of the few bills moving quickly through Congress during the year-end, "lame duck" session that began Nov. 15.
The legislation would mandate Food and Drug Administration inspections of facilities with the highest risk of contaminating food once every three years. The measure would also give the government broad power to issue mandatory recalls rather than relying on private companies to act voluntarily.
Sparked by recent outbreaks of food contamination, including this year's recall of about 550 million eggs suspected of salmonella contamination, the bill also includes provisions that would let officials better trace food-borne illnesses to their source.
Large foodmakers, including those faced with recent recalls, say the bill provides clear regulations that even the playing field among competitors. When it comes to recalls, most firms will pull unsafe items whether the government requires them to or not, said Campbell's Soup spokesman Anthony Sanzio.
"Our involvement was more in terms of monitoring what's going on," said Mark Klein, a spokesman for Cargill, which spent $1.2 million lobbying in 2010.
For ConAgra Foods, supporting the food-safety bill was a no brainer. The company recalled Marie Callender's brand Cheesy Chicken and Rice frozen meals in June after a handful of people affected by salmonella reported eating the product. The company spent about $300,000 on lobbying efforts this year.
"If this bill was on the books, it wouldn't have changed anything about the recall," said ConAgra spokesman Jeff Mochal. "Our own standards are already higher."




US: Comparing House, Senate food-safety bills
28.nov.10
USA Today
http://www.usatoday.com/yourlife/food/safety/2010-11-29-foodsafety29_VA_N.htm?csp=34news&utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+UsatodaycomNation-TopStories+%28News+-+Nation+-+Top+Stories%29
The Senate is set to vote on a food-safety bill today that is different from the version approved last year in the House of Representatives. Key differences include:
•Inspections: The Senate version calls for high-risk food facilities to be inspected once in the first five years after the law is signed and once every three years thereafter. The House bill would require annual inspections.
•Fee: The House version includes a $500 annual facility fee, charged to companies for each food plant, to help offset inspection costs. The Senate bill includes no fee.
•Recalls: The Senate bill lets the government order a company to cease distribution of harmful products and recall the products after an informal hearing with the company. The House bill allows the government to order a recall before a hearing.




US: Senate set to vote on rigorous food safety bill
28.nov.10
San Francisco Chronicle
http://www.sfgate.com/cgi-bin/article.cgi?f=%2Fc%2Fa%2F2010%2F11%2F28%2FMN6P1GGGAH.DTL
Washington -- The Senate is set to vote Monday night on the biggest changes to food safety laws in 70 years, handing vast new authority to the Food and Drug Administration to regulate farms and food processors.
The Food Safety Modernization Act has fueled a ferocious two-year battle that has pitted the small-farm, locavore food movement against large growers and food safety interest groups.
Small farmers say they are not to blame for mass food poisoning outbreaks and that safety protocols designed for industrial agriculture will put them out of business. Large growers contend that bacteria do not discriminate by farm size; they insist everyone must follow sanitation rules.
An amendment by Sen. Jon Tester, D-Mont., would exempt small farms and processors from federal oversight, leaving them under state and local food safety regulation. Tester, a wheat farmer interviewed by phone from Montana, said small operations "are raising food, they're not raising a commodity."
Western Growers, representing California fruit and vegetable farmers, along with 19 other large produce groups, withdrew their support last week, accusing Tester of waging "ideological war" against large farms by implying that only small farms grow genuine food.
Tester replied, "I can't imagine they're concerned about competition from the guy who takes his food to market in a wheelbarrow."
Western Growers insisted that bacteria do not discriminate based on farm size. "This is a giant step backward," said federal affairs chief Cathleen Enright, arguing that the bill divorces safety standards from science or risk.
Tester denied that claim.
"Size correlates directly with risk," he said. "When we have the kind of e. coli outbreaks we've got where it impacts many, many, many states and thousands of families, that's risk. When we've got a producer that's raising lettuce that's looking at the guy who's going to eat it right square in the eye, that's a different level of risk entirely."




CANADA: Health hazard alert – Certain Faith Farms brand cheese may contain listeria monocytogenes
26.nov.10
CFIA
http://www.inspection.gc.ca/english/corpaffr/recarapp/2010/20101126e.shtml
OTTAWA -- The Canadian Food Inspection Agency (CFIA) and Saputo Inc. are warning the public and food service institutions, such as hospitals and nursing homes, not to serve or consume the cheese described below because the product may be contaminated with Listeria monocytogenes.
The following table lists the affected cheese:
Brand Product Format UPC Best Before / Code Lot Codes
Faith Farms Ribbon Slices Process Cheese Food 2 kg 0 65949 04004 3 2011/MA/05
REG: 1900 1681, 1682, 1683, 1684, 1685
This product was sold through cash and carry and deli stores and may also have been sold to food service institutions such as restaurants, hospitals, day care centres and nursing homes. If you have purchased unlabelled processed cheese slices check with your place of purchase to determine if you have the affected product.
This product was distributed in Quebec, Ontario, New Brunswick, Prince Edward Island, Nova Scotia and Newfoundland and Labrador.
There have been no reported illnesses associated with the consumption of this product.
Food contaminated with Listeria monocytogenes may not look or smell spoiled. Consumption of food contaminated with these bacteria may cause listeriosis, a foodborne illness. Listeriosis can cause high fever, severe headache, neck stiffness and nausea. Pregnant women, the elderly and people with weakened immune systems are particularly at risk. Infected pregnant women may experience only a mild, flu-like illness, however, infections during pregnancy can lead to premature delivery, infection of the newborn, or even stillbirth.
The manufacturer, Saputo Inc, Montréal, Québec is voluntarily recalling the affected product from the marketplace. The CFIA is monitoring the effectiveness of the recall.
For more information, consumers and industry can call one of the following numbers:
Saputo Inc. at 514-328-3347
CFIA at 1-800-442-2342 / TTY 1-800-465-7735 (8:00 a.m. to 8:00 p.m. Eastern time, Monday to Friday).



CANADA: Expanded health hazard alert – Certain Sandwich prodycts prepared by APFL, PEI may contain Listeria monocytogenes
26.nov.10
CFIA
http://www.inspection.gc.ca/english/corpaffr/recarapp/2010/20101126be.shtml
OTTAWA -- The public warning issued on November 16, 2010 has been expanded to include additional products.
The Canadian Food Inspection Agency (CFIA) and Atlantic Prepared Food Limited (APFL, Establishment number 514) are warning the public not to consume the products described below because they may be contaminated with Listeria monocytogenes.
This recall is being initiated as these sandwiches contain processed cheese slices recalled by Saputo Inc., Montreal, Quebec. The investigation is ongoing.
The following products (sandwiches, subs, wraps, burgers, breakfast muffins & bagels), bearing Canada legend 514, are affected by this alert:
Brand Product Weight UPC Best Before
Sub Delicious All varieties Various Various Best before dates up to and including December 6, 2010
Circle K All varieties Various Various Best before dates up to and including December 6, 2010
Country Morning All varieties Various Various Best before dates up to and including December 6, 2010
Prepared by: APFL 5 pack Value Sub .54 kg 0 55742 98110 0 10 NO 30
These products are known to have been distributed in Prince Edward Island and Nova Scotia and may have been distributed in other Atlantic provinces.
There have been no reported illnesses associated with the consumption of these products.
Food contaminated with Listeria monocytogenes may not look or smell spoiled. Consumption of food contaminated with this bacteria may cause listeriosis, a foodborne illness. Listeriosis can cause high fever, severe headache, neck stiffness and nausea. Pregnant women, the elderly and people with weakened immune systems are particularly at risk. Infected pregnant women may experience only a mild, flu-like illness, however, infections during pregnancy can lead to premature delivery, infection of the newborn, or even stillbirth.
The manufacturer, APFL, Alberton, PEI is voluntarily recalling the affected products from the marketplace. The CFIA is monitoring the effectiveness of the recall.
For more information consumers and industry can call the CFIA at 1-800-42-2342 / TTY 1-800-465-7735 (8:00 a.m. to 8:00 p.m. Eastern time, Monday to Friday).


bites is produced by Dr. Douglas Powell and food safety friends at Kansas State University. For further information, please contact dpowell@ksu.edu or check out bites.ksu.edu.

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Friday, November 26, 2010

Fw: [BITES-L] bites Nov. 26/10

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bites Nov. 26/10

Risks with human breast milk from Internet (or others)

AUSTRALIA: Industry divided over merits of Campbell Newman's Eat Safe food business rating system

SLOVAKIA: Polish salmonella meat withdrawn from Slovak stores

The impact of inspection reports on consumer behavior: A pilot study

CHINA: Farmers giving antibiotics 'in excess' to livestock

MONTREAL: Will this be the end of hamburger disease?

AUSTRALIA: Product recall – Yoghurt

how to subscribe

Risks with human breast milk from Internet (or others)
26.nov.10
barfblog
Doug Powell
http://www.barfblog.com/blog/145352/10/11/26/risks-human-breast-milk-internet-or-others
An animal advocacy group wanted Ben and Jerry's to use human breast milk in its ice cream a couple of years ago, but it sounds like there's some weirder mommy fetish going on in Canada – so much so that Health Canada warned Canadians yesterday to be aware of the potential health risks associated with consuming human breast milk obtained through the Internet or directly from individuals.
Obtaining human milk from the Internet or directly from individuals raises health concerns because, in most cases, medical information about the milk donors is not known. The Canadian Paediatric Society does not endorse the sharing of unprocessed human milk.
There is a potential risk that the milk may be contaminated with viruses such as HIV or bacteria which can cause food poisoning, such as Staphylococcus aureus.
In addition, traces of substances such as prescription and non-prescription drugs can be transmitted through human milk. Improper hygiene when extracting the milk, as well as improper storage and handling, could also cause the milk to spoil or be contaminated with bacteria and/or viruses that may cause illness.
Breastfeeding promotes optimal infant growth, health and development and is recognized internationally as the best method of feeding infants. However, unprocessed human milk should not be shared.
http://barfblog.foodsafety.ksu.edu/blog/139827/08/09/24/casey-jacob-guest-barfblogger-peta-wants-human-breast-milk-ben-jerrys-ice-cream
http://www.hc-sc.gc.ca/ahc-asc/media/advisories-avis/_2010/2010_202-eng.php




AUSTRALIA: Industry divided over merits of Campbell Newman's Eat Safe food business rating system
27.nov.10
Courier Mail
Sarah Vogler
http://www.couriermail.com.au/lifestyle/food-wine/industry-divided-over-merits-of-campbell-newmans-eat-safe-food-business-rating-system/story-e6frer56-1225961723597
Two of Brisbane's leading restaurateurs have hit back at critics of Brisbane's new food safety program Eat Safe.
As of this week, every single food business in Brisbane has been assigned a star rating from 2 to 5 stars, designed to tell consumers just how clean and safe their eatery is.
It is voluntary to show a rating and several of Brisbane's top eateries, among the 3000-plus restaurants in the city, are yet to display their ratings.
This week, director of award-winning Ortiga, Simon Hill, described the scheme as nonsensical. His restaurant is listed as not displaying a rating.
Windsor's Little TiGrrs Indoor Play Centre and Cafe owner Fiona Hall slammed council for putting her business at risk when they gave her a lesser rating for not covering a scone and cupcake holder.
However, Restaurant Two chef David Pugh, who also is Restaurant & Catering Queensland vice-president, said the only valid point detractors of the scheme made was that it required more paper work.
"The average restaurateur, they don't see it as any sort of impost," Mr Pugh said. "Here we are trying to clean up the restaurants. It is a great idea because every other council around Australia is now looking at it."
Restaurant Two received four stars and Mr Pugh said he would be paying lower fees as a result.




SLOVAKIA: Polish salmonella meat withdrawn from Slovak stores
26.nov.10
TheNews.pl
http://www.thenews.pl/business/artykul144256_polish-salmonella-meat-withdrawn-from-slovak-stores.html
Over 20 tons of Polish meat exported to Slovakia has been found to contain salmonella.
The meat, comprising 20 tons of chicken breast, was imported by Virema Trade in the Slovak town of Galanta. The affected poultry was to have been produced on 12 October.
The salmonella was found by the Slovak Food Inspection board in a 170 kg batch of meat after the meat was reportedly withdrawn from another large chain store. Customers in Slovakia have been offered a full refund due to the bad meat.




The impact of inspection reports on consumer behavior: A pilot study
25.nov.10
Food Control
Jinkyung Choi Ph.D. Candidate, Douglas C. Nelson Ph.D. and Barbara Almanza Ph.D., R.D.
http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6S-51JF82N-1&_user=10&_coverDate=11%2F25%2F2010&_rdoc=1&_fmt=high&_orig=search&_origin=search&_sort=d&_docanchor=&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=271fb19e171a2faf13b38d221998d804&searchtype=a
Abstract
This pilot study evaluated the impact of inspection score information on consumer behavior. Protection motivation theory was used to investigate consumer's behavioral intentions resulting from food safety information provided in the questionnaire. The questionnaire was created to measure consumers' perceived likelihood of changing behavior based on protection motivation theory after reading restaurant food safety information in the form of inspection reports. The pilot showed that the methodology used to collect the data was sound. While the number of respondents was too small to show significance, several important trends were noted. One of the more important finding was that the affordable cost of selecting an alternative restaurant rose with the number of violations.




CHINA: Farmers giving antibiotics 'in excess' to livestock
26.nov.10
Shanghai Daily
http://english.eastday.com/e/101126/u1a5572127.html
A premature baby, born after 25 weeks, being treated in a hospital in Guangdong Province was found to have drug resistance to a wide range of antibiotics.
It was believed that this was because the child's mother had eaten meat and eggs containing high volumes of antibiotic residue.
The premature baby only weighed 650 grams but was resistant to seven different types of antibiotics, the People's Daily reported yesterday, citing the Guangzhou Women and Children Hospital in Guangdong's capital city of Guangzhou.
Meanwhile, a survey by the rural development institute with the Chinese Academy of Social Sciences discovered that industrial feedstuffs carrying antibiotics, hormones and additional medicines have been widely used by farmers in Shandong and Liaoning provinces in raising livestock and poultry.
Among the farmers interviewed, about 50 percent added antibiotics and drugs into the feedstuffs, according to Yin Xiaoqing, a research fellow with the institute.
Some farmers feed livestock or poultry doses based on their so-called experience or feeling, which is prone to exceed standard antibiotics limits, the newspaper said.
An industry insider warned that animals raised for food are fed far more antibiotics than is required.




MONTREAL: Will this be the end of hamburger disease?
26.nov.10
Université de Montéal
Jeudi
http://www.nouvelles.umontreal.ca/udem-news/news/20101125-will-this-be-the-end-of-hamburger-disease.html
Hamburger disease, a debilitating form of food poisoning, may be a thing of the past. New findings from an international research collaboration conducted by the French National Institute for Agronomic Research (INRA), involving the Université de Montréal are the first to show how the contaminating E.coli bacterium is able to survive in the competitive environment of a cow's intestine by scavenging specific food sources. Published in this month's Environmental Microbiology, and featured in Nature Reviews Microbiology, this study may lead to non-medicinal methods for eradicating this invasive bug.
"We studied E.coli O157:H7, which is the most prevalent species of bacteria associated with larger outbreaks," says Josée Harel, co-author of the study and director of the Groupe de Recherche sur les Maladies Infectieuses du Porc at the Université de Montréal's Faculty of Veterinary Medicine. "These outbreaks have been associated with direct contact with the farm environment and with the consumption of meat, raw milk and dairy products. Reduction or eradication of O157:H7 in cows will lead to a substantial decrease in food contamination and consequential human infections."
The intestine is a complex environment with a high number and diversity of bacteria. Most of these bugs are not harmful and many contribute to proper bowel function. However, your guts are a battleground for wars between these species as they engage in a struggle to obtain carbon, nitrogen and other energy sources. Those that win the battle for resources survive and multiply while the losers disappear.
Harel and her collaborators' from France's Institut National de la Recherche Agronomique and Lallemand Animal Nutrition, first step was to demonstrate that O157:H7 does in fact thrive in the bovine intestine. Once this was established, they went on to determine why these particular bacteria find the cow intestine such a great place to live. They found that O157:H7 is unusual because it can forage nitrogen from ethanolamine, a chemical present in the cow's intestine. Because other bacteria cannot process ethanolamine, O157:H7 has this source of nutrition to itself. "The ability of O157:H7 to use ethanolamine as a source of nitrogen gives it the nutritional and competitive advantage to survive," says Harel.
It is all in the genes
The final step for Harel and colleagues was to determine how O157:H7 was able to process the ethanolamine so it could be used as a nitrogen source. Genetic analyses revealed that 0157:H7 had specific genes that allowed it to do so.
"We now know that this bacteria has evolved a genetic program that allows it to process ethanolamine and therefore outcompete its neighbours and survive and multiply in the intestine," says Harel. "This new-found knowledge will help us select appropriate feed or probiotics in an attempt to eliminate the food source of this contaminating bug. This in turn, should limit the spread of this bug into the food chain."




AUSTRALIA: Product recall – Yoghurt
24.nov.10
FSANZ
http://www.foodstandards.gov.au/consumerinformation/foodrecalls/currentconsumerlevelrecalls/yoghurtforeignmatter4996.cfm
Date Notified To FSANZ:
24 November 2010
Food Type:
Yoghurt
Product Name:
Vaalia My First Yoghurt Apple & Raspberry flavour
Vaalia My First Yoghurt Banana flavour
Vaalia My First Yoghurt Vanilla flavour
Vaalia For Toddlers Vanilla/Strawberry flavours (combo pack)
Vaalia For Toddlers Vanilla/Peach flavours (combo pack)
Package Description & Size:
Vaalia My First Yoghurt - 360g (6x60g) plastic tubs, over wrapped in cardboard.
Vaalia For Toddlers - 540g (6x90g) plastic tubs, over wrapped in cardboard.
Country of Origin:
Australia
Date Marking:
All use by dates from 13/11/10 to 01/01/11 (inclusive)
Australian Distribution:
Nationally
Overseas Distribution:
Product has been exported to Papua New Guinea and Guam
Reason for Recall:
Presence (or possible presence) of foreign matter (a small piece of plastic may fall into the product when removing the lid).
Comments:
Parmalat is conducting a recall of the five products listed above.
Parmalat believes there is a packaging fault whereby small pieces of plastic have been found on the outside of the yoghurt tubs. These pieces can fall into the yoghurt tubs when opening the lid and, if ingested, may become lodged in the throat.
Products have been distributed nationally to major retailers including Woolworths, Safeway, Coles, Bilo, Metcash (IGA, CCC, ILM), Franklins (NSW only) and Pick'n'pay (QLD only). Products were also distributed to smaller retail outlets.
The recall applies only to the above products with the nominated sizes and use by dates. No other Vaalia products are affected by this recall. Customers should return the products to the place of purchase for a full cash refund.
Parmalat is greatly concerned at any risk to its customers. This recall is being undertaken to ensure the safety of our customers as an ongoing commitment to maintain the highest possible standards of safety and product quality at all times.
For further information please call
Parmalat Australia Ltd on: 1800 676 961
Parmalat Australia Ltd
65 Montague Rd
South Brisbane QLD 4101


bites is produced by Dr. Douglas Powell and food safety friends at Kansas State University. For further information, please contact dpowell@ksu.edu or check out bites.ksu.edu.

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Fw: [BITES-L] bites Nov. 25/10 -- II

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From: Doug Powell <dpowell@KSU.EDU>
Sender: Bites <BITES-L@LISTSERV.KSU.EDU>
Date: Thu, 25 Nov 2010 20:54:52 -0600
To: BITES-L@LISTSERV.KSU.EDU<BITES-L@LISTSERV.KSU.EDU>
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Subject: [BITES-L] bites Nov. 25/10 -- II


bites Nov. 25/10 -- II

Real-time turkey: stuffing and roasting the bird

Real-time turkey: using a thermometer to ensure safety

Real-time turkey: Carl Custer version

US: Beware E. coli when drinking raw milk: study

Food safety falsehoods from the free-range

Worst name ever for a group

EU: Survey of mycotoxins in cereal-based foods

New research results on EU consumers' perceptions on food-related risks

UK: Cloned meat is safe – hypothetically speaking

Avian influenza virus in MANITOBA confirmed to be low pathogenic

how to subscribe

Real-time turkey: stuffing and roasting the bird
25.nov.10
barfblog
Doug Powell
http://www.barfblog.com/blog/145302/10/11/25/real-time-turkey-stuffing-and-roasting-bird
I'm a fan of the stuffing. Not the stuff in the box but whatever's leftover in the fridge.
Included this year are some freeze-dried chestnut slices I got for Amy last year – she's a fan of the chestnuts – that never got used. For guidance, I use Google searches to find various recipes (my students, tiring of me asking to find this or that, finally showed me how to use Google about four years ago), and then I improvise, generally adding more vegetables.
This year, the stuffing contains leftover multigrain wheat bread ends, cubed and baked. Butter, onion, garlic, white wine, sage (lots), rosemary, zucchini squash, red pepper, celery, and chestnuts. Half goes into the cavity of the bird, the other half is baked in a dish separately for our vegetarian guests.
Cross-contamination is the big concern. Again, I prefer to handle the bird in the roasting pan to limit bug flow in the kitchen. Being prepped and having everything near the sink helps. Be the bug.
Safely back in the roasting pan, hands washed and counters cleansed, the turkey goes into a 450F oven for 30 minutes, the a tin-foil teepee is used to cover the breast and the temperature is lowered to 325F. The bird is regularly brushed and injected with a citrus-based glaze.
Next: Thermometers
http://www.epicurious.com/recipes/food/views/Chestnut-Stuffing-10769




Real-time turkey: using a thermometer to ensure safety
25.nov.10
barfblog
Doug Powell
http://www.barfblog.com/blog/145303/10/11/25/real-time-turkey-using-thermometer-ensure-safety
Color is a lousy indicator. So are those pop-up thingies that Michele wrote about last night. There was one on my bird that I was apparently supposed to insert. Or not. It' popped after 20 minutes. Useless.
Poultry should be cooked to an end-temperature of 165F or 74C, as measure by a tip-sensitive digital thermometer. The problem with 15-pound turkeys is that the breast was creeping up to 140-150F, while the stuffing and other parts were languishing at 120. Foil over the breast helps, but it's always a problem. And why gravy was invented.
This isn't perfect, and cross-contamination is always a concern, but I removed the two turkey breasts, ensured they were fully cooked, scooped out the stuffing and brought it to a safe temperature in the microwave. The remainder of the bird went back in the oven.
A delicious meal was had by all. To avoid problems with Clostridium perfringens, I took the remainder of the turkey apart within an hour, the good meat in the refrigerator, the rest into the stock pot – turkey stock is really one of the best parts of the (subsequent) meal.
Stick it in.
http://barfblog.foodsafety.ksu.edu/blog/145297/10/11/24/pop-timer-your-belly-or-are-you-just-happy-see-me-ups-and-downs-turkey-temps
http://barfblog.foodsafety.ksu.edu/blog/144490/10/10/10/you-can't-overcook-turkey-that's-what-gravy-failures-food-safety-policy




Real-time turkey: Carl Custer version
25.nov.10
barfblog
Doug Powell
http://www.barfblog.com/blog/145304/10/11/25/real-time-turkey-carl-custer-version
Food safety sage Carl Custer (left, exactly as shown) shares his version of turkey time today from Bethesda, Maryland:
My nephew comes over with three gallons of peanut oil and a brined turkey to use my tamale steamer/turkey fryer. Instructions say 350°F oil for 52 minutes. At 35 minutes I pull it out and check deep thigh temperature with a Comark PDT 300.
It's 175°F. ¡Ay carumba! Into the kitchen and double check deep breast temperature: 145! Male puppy! Back to the fryer for another 10 minutes.
Deep breast temperature in several places is now >170°F.
Earlier, a brine injected turkey goes into the grill/smoker at 7:00 a.m. Yawn.
It's cold and drizzly so difficult to keep air temperature >200°F even with tarp and wind shields. Pull turkey at noon; it's 150°F. Put into a 350°F oven with an 8 cm "L-shaped" probe. I wrap the probe with a wet paper towel so it doesn't act as a "potato nail" and give a false high reading. An hour later it's 160°F and coasting up to 168°F.
Mmmm mmmm good and safe.
Time may be on your side but temperature is better.
Carl also notes the raw birds were handled with latex gloves, and sinks were washed with detergent & paper towels, followed by 70% ethanol.
Texas Aggie food microbiologist, Carl Custer, sojourning in Merryland for past 38 years, smokes turkey (and other animal parts) following scientific principles.
http://www.shadowriders.org/recipes/custersturkey.html




US: Beware E. coli when drinking raw milk: study
25.nov.10
Reuters
Frederik Joeiving
http://www.reuters.com/article/idUSTRE6AO2GE20101125
A government investigation published this month has tied raw milk consumption to a 2008 outbreak of E. coli in Connecticut, which landed four people in the hospital with life-threatening illnesses.
It also puts a price tag on the outbreak: $413,402. And it hints the infection spread beyond those who drank the allegedly tainted milk.
The report is the latest to warn against raw or unpasteurized milk, which experts say is becoming increasingly popular in the U.S.
"There has been a movement away from highly processed foods to organic foods," said Bill Marler, a Seattle-based lawyer who represented three of the sickened people in Connecticut. He recently settled the cases with the Simsbury farm that made the milk and the grocery store that sold it, but would not give the amount of the settlement.
"There are so many internet sites out there that talk about raw milk as if it cured everything from autism to erectile dysfunction," said Marler.
One such site is run by Randolph Jonsson, a raw milk proponent who was not involved in the Connecticut outbreak.
"Milk straight from the udder, a sort of 'stem cell' of foods, was used as medicine to treat, and frequently cure some serious chronic diseases," he notes on his website.
But researchers say there is scant support for such health claims, and that the risks are much clearer.
"There are no health benefits from drinking raw milk that cannot be obtained from drinking pasteurized milk that is free of disease-causing bacteria," said Hannah Gould, of the Centers for Disease Control and Prevention in Atlanta. "Pasteurization can decrease the activity of some vitamins, including thiamine, vitamin B12, and vitamin C, but milk is a relatively minor source of these vitamins."
In the new study of the 2008 cases, Dr. Alice Guh, also at CDC, and colleagues identified seven cases of confirmed E. coli infection, either via lab tests for a toxic strain of the bacteria -- E. coli O157:NM -- or via diagnosis of hemolytic uremic syndrome, a disease caused by it.
Five people ended up at the hospital. Although none died, they racked up an average medical bill of almost $73,000 each.
"Children represent one of the population groups at highest risk for experiencing severe illness," Guh told Reuters Health by e-mail.
She said the farm had "acceptable milking and sanitation procedures," demonstrating that the contamination wasn't due to a lack of hygiene.
"You can absolutely do the best you can in producing raw milk, but because of the location of the cow's anus to the cow's udder, it makes it really difficult for the bacteria not to get into the milk," said Marler. "You can't tell a cow not to poop when it gets milked."




Food safety falsehoods from the free-range
25.nov.10
barfblog
Doug Powell
http://www.barfblog.com/blog/145306/10/11/25/food-safety-falsehoods-free-range
Fresh from the Michael Pollan school of "don't eat anything your great-grandmother wouldn't recognize as food," comes Joel Salatin of Virginia, telling Australian farmers that industrial-scale agriculture has created problems for farmers who want to slaughter on farm and sell locally.
"What's stimulating it is squiggly words, 30 years ago who heard of campylobacter, who heard of listeria, e-coli, salmonella, bovine spongiform encephalopathy, avian influenza."
From wiki, not the greatest source but certainly sufficient to quickly counter the claims of Salatin:
The symptoms of campylobacter infections were described in 1886 in infants by Theodor Escherich. These infections were named cholera infantum, or summer complaint. The genus was first discovered in 1963; however the organism was not isolated until 1972
Listeria monocytogenes was first described by E.G.D.Murray in 1926.
The genus Salmonella was named after Daniel Elmer Salmon, an American veterinary pathologist. While Theobald Smith was the actual discoverer of the type bacterium (Salmonella enterica var. choleraesuis) in 1885, Dr. Salmon was the administrator of the USDA research program, and thus the organism was named after him.
The verotoxigenic forms of E. coli were discovered in the late 1970s, and first identified as a source of human disease in 1982.
Campylobacter, listeria, E. coli and salmonella are all natural. So is small pox. Doesn't mean I want it.
http://www.abc.net.au/rural/news/content/201011/s3077012.htm
http://en.wikipedia.org/wiki/Campylobacter#History
http://en.wikipedia.org/wiki/Listeria_monocytogenes
http://en.wikipedia.org/wiki/Salmonella




Worst name ever for a group
25.nov.10
barfblog
Doug Powell
http://www.barfblog.com/blog/145305/10/11/25/worst-name-ever-group
Maybe there's something lost in translation.
The First meeting of the High Level Forum for a better functioning of the food supply chain happened November 16 in Brussels.
"It will adopt a work plan to boost competitiveness and to promote best contractual practices in the European food sector, extending the work of the previous High Level Group on the Competitiveness of the Agro-Food Industry to the whole supply chain. Vice President Antonio Tajani is leading …"
Oh, never mind.
The organization sounds mildly interesting, in a caste-sorta way:
The work of the Forum will be developed along a three-tier structure, namely:
The High Level Forum (Ministers, CEOs, Presidents of associations, etc),
the Sherpa group which mirrors the memberships of the Forum and which will have as main task the preparation of the work of the Forum in close cooperation with the Commission services, several expert platforms (working groups), namely:
Business to business contractual practices in the food supply chain,
Food price monitoring tool,
Competitiveness in the agro-food industry,
Agro-logistics.
Who writes this stuff.
http://ec.europa.eu/enterprise/sectors/food/competitiveness/forum_food/index_en.htm




EU: Survey of mycotoxins in cereal-based foods
25.nov.10
FSA
http://www.food.gov.uk/news/newsarchive/2010/nov/mycotoxinsurvey
The Agency has published the results of a survey investigating the levels of certain naturally-occurring chemicals called mycotoxins in a range of cereals and-cereal based foods. This is the first year's results from a four-year rolling surveillance programme.
The survey found that 97% of samples were below the legal limits for mycotoxins. Only 7 of the 220 samples analysed contained levels of mycotoxins above the legal limits. The Agency took immediate action to ensure any non-compliant products were withdrawn from the market.
The science behind the story
Mycotoxins are naturally-occurring chemicals produced by certain fungi. Some of these mycotoxins have been associated with a variety of human health problems and are therefore regulated within the European Union to minimise people's exposure. Mycotoxins can occur in a wide range of foods, including cereals, nuts, spices, fruit, coffee, milk and alcoholic beverages.




New research results on EU consumers' perceptions on food-related risks
25.nov.10
Eurosurveillance, Volume 15, Issue 47
http://www.eurosurveillance.org/ViewArticle.aspx?ArticleId=19728
On 17 November 2010, the European Food Safety Authority (EFSA) published the results of a recent Eurobarometer survey report on consumers' risk perception in the European Union (EU) [1]. The report, commissioned by EFSA, is based on interviews with nearly 27,000 European citizens from 27 Member States. It highlights consumers' perceptions in the following areas (i) perceptions of food and food-related risks, (ii) concerns about food-related risks, (iii) sources of information: public confidence and response, and (iv) the role and effectiveness of public authorities. Some of the findings are presented below.
* A majority of respondents associate food and eating with pleasure, and with enjoyment of meals with friends and family. The economic crisis and environmental pollution are viewed by more respondents as risks very likely to affect their lives than food-related problems.
* There is no single, widespread concern about food-related risks mentioned spontaneously by a majority of respondents. Nearly 20% of citizens spontaneously cite chemicals, pesticides and other substances as the major concerns. Fewer citizens are concerned about health and nutrition risks such as putting on weight or not having a healthy balanced diet.
* When asked to indicate the extent to which they feel confident about various information sources, citizens express the highest levels of confidence in information obtained from doctors and other health professionals (84%) and family and friends (82%). Other trusted information sources comprise consumer organisations, scientists and environmental protection groups.
* A majority of respondents (>80% ) believes that public authorities in the EU should do more to ensure that food is healthy and to inform people about healthy diets and lifestyles. The majority of EU citizens thinks that public authorities in the EU are doing a good job in protecting them from specific food-related risks, but the survey also shows that there is room for improvement.
The Eurobarometer report was the second such study to be carried out in five years. The research objectives were to gain insights into consumer concerns relating to food and risks associated with the food chain and to establish the level of consumer confidence in public authorities on food safety-related issues.
References
1. European Commission. Special Eurobarometer 354/Wave 73.5-TNS Opinion & Social. Food-related risks. Survey requested by the European Food Safety Authority. Brussels; 2010. Available from: http://www.efsa.europa.eu/en/factsheet/docs/reporten.pdf




UK: Cloned meat is safe – hypothetically speaking
25.nov.10
Food Standards Agency
http://www.food.gov.uk/news/newsarchive/2010/nov/acnfcloned
At the open meeting of the Advisory Committee on Novel Foods and Processes (ACNFP) today, the committee considered a hypothetical application under the Novel Foods Regulations for the approval of meat and milk from cloned cattle and their progeny.
The committee was asked to consider whether the available evidence on clones and their offspring provides a sufficient basis for the evaluation of meat and milk from such animals under the Novel Foods Regulations.
The committee noted that:
* the evidence showed no differences in composition between the meat and milk of conventional animals, clones or their progeny and is therefore unlikely to present any food safety risk
* the current evidence on the composition of meat and milk is relatively limited, and further evidence is required on how the rearing of animals in different environments may affect the meat and milk
* any potential differences between conventional cattle and the progeny of a clone were unlikely to exist from the second generation onwards
* that consumers may want to see effective labelling of products from clones and their offspring
In responding to the committee's discussion, Food Standards Agency Chief Scientist Andrew Wadge said: 'In considering this hypothetical application, the ACNFP has confirmed that meat and milk from cloned cattle and their offspring shows no substantial difference to conventionally produced meat and milk and therefore is unlikely to present a food safety risk.
'The FSA Board will discuss this issue at its December meeting. The Board will consider the opinion of the ACNFP, the recent European Commission proposal to ban meat and milk from clones, and any other developments, before providing further advice to ministers.'




Avian influenza virus in MANITOBA confirmed to be low pathogenic
25.nov.10
CFIA
http://www.inspection.gc.ca/english/corpaffr/newcom/2010/20101125e.shtml
The Canadian Food Inspection Agency (CFIA) has confirmed that the virus detected in a commercial poultry operation in the Rural Municipality of Rockwood, Manitoba is low pathogenic H5N2 avian influenza.
Pathogenicity refers to the severity of the illness caused in birds.
The infected farm remains under quarantine, and all birds in the operation will be humanely destroyed within days. As a precautionary measure, the CFIA has also quarantined a local hatchery and two poultry farms that had significant contact with the infected farm.
Avian influenza viruses do not pose risks to food safety when poultry and poultry products are properly handled and cooked. Avian influenza rarely affects humans, unless they are of specific types and there has been close contact with infected birds.
Animal health and public health authorities from the Province of Manitoba, local poultry specialists and industry are actively collaborating on the response to avian influenza in the Manitoba poultry operation, and in supporting the producer.
For information on safe food handling, please visit: http://www.inspection.gc.ca/english/fssa/concen/concenrol/rolsafe.shtml



bites is produced by Dr. Douglas Powell and food safety friends at Kansas State University. For further information, please contact dpowell@ksu.edu or check out bites.ksu.edu.

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Thursday, November 25, 2010

Fw: [BITES-L] bites Nov. 25/10

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bites Nov. 25/10

Real time turkey; bugs everywhere: the cross-contamination nightmare of prepping a turkey

Is that a pop-up timer in your belly or are you just happy to see me; the ups and downs of turkey temps

Mason's mum vows to fight for justice; FSA will try harder

Wedding guests ill in WISCONSIN

US: Editorial: Senate should fix food inspections

Cookiegate: health chief fired for eating cookie instead of answering questions

TEXAS: Food 4 thought - Willacy County restaurant inspection bombshells

US: Investigation update: Multistate outbreak of E. coli O157:H7 infections associated with cheese

Inactivation of hepatitis A virus and norovirus surrogate in suspension and on food contact surfaces using pulsed UV light

Extended Staphylococcal Enterotoxin D expression in ham products

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Real time turkey; bugs everywhere: the cross-contamination nightmare of prepping a turkey
25.nov.10
barfblog
Doug Powell
http://www.barfblog.com/blog/145301/10/11/25/real-time-turkey-bugs-everywhere-cross-contamination-nightmare-prepping-turkey
Five days after purchasing a 15-pound frozen turkey for $0.68/pound, it's time to prep the bird for our 4 p.m ish Thanksgiving dinner in Manhattan (Kansas, so Central time)..
Using a combination of countertop and the front porch to thaw the bird in a covered roasting pan, the frozen turkey has a surface temperature of 47F and an interior temperature of 39F (I've been letting it sit on the counter to warm up in preparation for cooking).
There was at least an inch of melted turkey juice and water at the bottom of the roasting pan. Whoever said place a frozen bird on a plate in the refrigerator to thaw has never done it. There would be salmonella-and-campylobacter laden liquid everywhere, most likely on the fresh produce in the crisper drawer.
As I picked up the bird to begin removing the packing, there was a splash, and a few tablespoons of liquid splattered on the floor. Oops. Then there was a package of gravy mix in the cavity, covered in all sorts of bacteria. Got that into its own container, and the neck into the stock pot. Got me and the surrounding area cleaned up.
The bird is continuing to warm up at room temperature for another hour and then into the oven. The chestnut stuffing has to cool a bit.
Next, more cross contamination follies as the bird gets stuffed.
http://www.barfblog.com/blog/145293/10/11/24/party-my-porch-how-i-thawed-my-turkey




Is that a pop-up timer in your belly or are you just happy to see me; the ups and downs of turkey temps
24.nov.10
barfblog
http://www.barfblog.com/blog/145297/10/11/24/pop-timer-your-belly-or-are-you-just-happy-see-me-ups-and-downs-turkey-temps
Michéle Samarya-Timm, a registered environmental health specialist with the Somerset County Department of Health in New Jersey (represent) writes:
I roasted my first turkey as a teenager, long before I was smitten with public health as a career, and ages before I really learned to cook. I thought it was easy, especially since the pop-up timer told me dinner was ready. That bird – raw on the inside and burnt on the outside—looked okay to us. That meal was scarfed down by a group of very hungry – and very poor – college students. We knew nothing of food safety, and probably didn't care.
It was my first encounter with a pop-up timer. Perfect for the inexperienced cook, right? When the plunger pops the turkey is done, and safe to eat. Or is it? Was that experience unique?
Since a pop-up timer is embedded in 30 million of the 46 million turkeys Americans will be eating this holiday, I sought to be a little more informed. Here's what I found:
The pop-up timer found in turkey normally has four parts:
• The outer case (typically white or light blue)
• The little stick that pops up (typically red)
• A spring
• A blob of soft metal at the tip
The soft metal at the tip is solid at room temperature and turns to a liquid (melts) at about 185 degrees Fahrenheit . When the metal turns to a liquid, it frees the end of the red stick that had been trapped in the metal. The spring pops the red stick up and presumably the turkey is done.
Pop-up timers are thought to be relatively fool-proof because they are binary – a popped plunger means "Yes the turkey is done" and an unpopped plunger means "Nope, keep cooking." But as with anything, this is only true under optimal conditions. Since my first turkey experience, I've had pop-up thermometers pop up too soon or not at all, fall apart and even disappear.
While researching this, a colleague told me Butterball turkeys do not have pop-up timers this year. Turns out, they never did. A pleasant representative at the Butterball Turkey Talk line explained. The placement of a pop-up timer is usually mechanical. This mechanical placement of the pop-up is temperamental – depending on the machines and the turkey placement (they're slippery when raw!) -- so breast, leg or other body parts may be pierced. Variations in the pop-up placement can affect pop-up timing, and presumed temperature. White meat (done at 165ºF-170ºF) cooks quicker than dark meat (where 180ºF is recommended). So instead of including a maybe-not-so-accurate thermometer, Butterball recommends using a probe thermometer to assure proper cooking. The U.S. Department of Agriculture's meat and poultry hotline, and the Ask Karen online chat had similar information. A pop-up timer is calculated to pop when the breast meat measures about 180 degrees, which is when the leg and thigh area is most likely at the 165 degree temperature. Although pop-up timers are accurate to +/- 2ºF, they recommend verifying temperature of your bird with a thermometer that gives a numeric reading.
But what about foodsafe Thanksgiving temperatures for vegan friends? Meatless turkey substitutes are gaining in popularity, but how to best prepare a Tofurkey, a mock turkey product made of tofu, shaped like a roast? Tofu, a soybean curd that is protein-rich, meets the criteria to be classified as a potentially hazardous food. But what temperature should it reach to assure food safety? USDA didn't have an answer. Neither (not surprisingly) did Butterball. A call to the Tofurkey folks gave me an initial answer of 350ºF, which was later corrected to 165ºF to 180ºF. And pop-up timers are not included.
Back to my initial Thanksgiving cooking disaster. I really needed a numeric thermometer to assure my cooking techniques and ancient oven roasted the meat safely. My lesson learned is that plungers are for clogged sinks. Setting a binary temperature plunger in the turkey (or tofu substitute!) brings some awareness, but nothing beats proper use of an appropriate numeric thermometer, and clear, accurate cooking instructions. It would have been safer to have an overcooked entrée masked with gravy, then the food safety disaster I fed to my friends. Thankfully, they survived.
Hopefully my lesson and my writings will assure at least a few more safely cooked, thermometer checked, meals this holiday – be it tofu, turkey, or some other tempting dish.
This Thanksgiving, I'm thankful that I have happy faces around the dining table, an accurate thin-probe thermometer to verify that my turkey won't become the stuff of outbreak legends, and that I still have a job in public health.




Mason's mum vows to fight for justice; FSA will try harder
25.nov.10
barfblog
Doug Powell
http://www.barfblog.com/blog/145300/10/11/25/mason%E2%80%99s-mum-vows-fight-justice-fsa-will-try-harder
Although Coroner David Bowen said butcher William Tudor's disregard for food hygiene sparked an E. coli O157 outbreak that claimed the life of 5-year-old Mason Jones in 2005, the "horrific catalogue" of breaches was not enough for him to record the verdict as unlawful death.
While disappointed, Mason's mom, Sharon Mills, told the South Wales Echo she was grateful Mr Bowen called for tougher enforcement of food hygiene laws and better regulation of food businesses.
Steve Wearne, director of the Food Standards Agency in Wales, said,
"We are determined to ensure that lessons are learned from the tragic death of Mason Jones. We have provided guidance to local authorities that aims to ensure that each intervention in a food business – whether advice, inspection or enforcement – moves it towards full compliance with the law.
"We will shortly issue a public consultation on extending the use of Remedial Action Notices to all food premises. These notices would allow local authority enforcement officers to require a process or activity in a food business that poses a significant risk to human health to be stopped immediately, and would not allow it to recommence until specified action to reduce the risk had been taken."
http://www.walesonline.co.uk/news/wales-news/2010/11/25/mason-s-mum-vows-to-fight-for-justice-91466-27712174/
http://www.food.gov.uk/news/newsarchive/2010/nov/inquestnov10




Wedding guests ill in WISCONSIN
25.nov.10
barfblog
Doug Powell
http://barfblog.foodsafety.ksu.edu/blog/145298/10/11/25/wedding-guests-ill-wisconsin
The Franklin Health Department is investigating an illness that appears connected to a wedding last weekend. The bride's parents told Today's TMJ4 they feel terrible that the wedding guests became so ill, including the bride and groom.
At least 20 people came down with symptoms including nausea, vomiting, diarrhea, and abdominal cramps, according to the health department. The bride's parents said they believe the number of victims may actually be much higher than 20.
The health department said it was unclear whether the illness came from food consumed at the wedding reception or some other location guests visited over the course of the weekend. The Franklin Health Officer said the department will contact guests who may have come in contact with the illness.
One health official, who is not connected to this investigation, questioned whether the illness could be norovirus which has recently spiked in northern Illinois.
http://www.todaystmj4.com/news/local/110475334.html




US: Editorial: Senate should fix food inspections
25.nov.10
Sacramento Bee
http://www.sacbee.com/2010/11/25/3210767/senate-should-fix-food-inspections.html
On this Thanksgiving, Americans can be confident that their food is produced by ethical farmers and is safe, generally.
But Congress has a chance to improve public health in the final days of its lame-duck session by granting the Food and Drug Administration broader authority to inspect sources of domestic and imported food before it reaches your table.
The Food Safety Modernization Act, S 510, is a long-overdue update to the system of food inspection. The bill faces a crucial vote in the U.S. Senate next week. The chance may not come again for years.
President Barack Obama made food safety an important part of his agenda in the wake of the massive salmonella outbreak in 2009 from peanuts produced by the Peanut Company of America at its rodent-infested plant in Georgia. That outbreak left nine people dead and sickened more than 20,000.
The issue involves much more than peanuts. It affects all manner of products, from salmonella-tainted beef produced at a Fresno-based unit of Cargill and cookie dough tainted by E. coli last year, to Gorgonzola sold recently at Costco.
In August, there was a recall of 500 million eggs from plants in Iowa that caused 2,000 illnesses, followed by another recall earlier this month of 290,000 eggs.
Food-borne illness is a scourge. The Centers for Disease Control and Prevention estimate that 5,000 people die each year from tainted food. Another 325,000 are hospitalized, and 76 million people become ill annually.
As it is, the FDA must rely on producers themselves to voluntarily issue recall notices for foul products. Among its most fundamental changes, the legislation would permit the FDA itself to order recalls.
Importantly, the legislation, which has support from Sen. Dianne Feinstein, D-California, would require that food imported from any of the 150 countries meet the same standards as that of U.S. farmers and producers.
FDA officials would inspect no fewer than 600 foreign facilities in the first year, and double the number of inspections annually.
The overall number of inspections would rise, as would the amount of paperwork required of producers. According to the Congressional Budget Office, there would be 50,000 inspections by 2015, up from 7,400 in 2009.
The legislation has problems. There is little reason to treat an organic farmer in Capay Valley the same as a massive egg producer in Iowa. But an amendment by Sen. Jon Tester, D-Montana, has drawn legitimate concerns by large farm organizations.
It exempts farmers who gross less than $500,000 and sell their products within a 275-mile radius of their farms. But that amendment overlooks a fundamental issue that the legislation seeks to address – risk. The risks associated with, say, lettuce, are greater than almonds, no matter the size of an operation.




Cookiegate: health chief fired for eating cookie instead of answering questions
25.nov.10
barfblog
Doug Powell
http://www.barfblog.com/blog/145299/10/11/25/cookiegate-health-chief-fired-eating-cookie-instead-answering-questions
Today's lesson in risk communication: don't brush off reporters with crazy gestures involving a cookie, and don't whine, "I'm still eating my cookie."
You'll get fired.
Professor Stephen Duckett, , 60, who had been headhunted from Australia in 2009 to take charge of the newly created Alberta Health Services, was fired after preferring to munch on a cookie rather than answer media questions as he left a meeting of senior healthcare advisers in Canada.
Following a recent meeting in Edmonton, Dr Duckett refused to talk to waiting media about the health crisis in the Canadian province of Alberta.
The Age reports that at one stage, as he tried to outpace the media, he prodded the cookie towards the face of a female reporter and said the only thing he was interested in was eating his cookie.
He was quickly dubbed the "Cookie Monster" after a video of the incident went viral showing him nibbling on the biscuit and repeatedly telling the pursuing media "I'm eating my cookie."
The former La Trobe University academic issued an apology the day after the incident on November 19, saying he deeply regretted his behavior and said he respected journalists' right to ask timely questions in the public interest.
Board chairman Ken Hughes told reporters that Dr Duckett was sacked because his ability to be effective in the role was compromised and the cookie video was "one of the elements" that led to the decision.
http://news.theage.com.au/breaking-news-national/ex-vic-health-official-is-sacked-in-canada-20101125-1886h.html




TEXAS: Food 4 thought - Willacy County restaurant inspection bombshells
24.nov.10
Valley Central
Ryan Wolf
http://www.valleycentral.com/news/story.aspx?id=546044
The Food Patrol dug up some of the worst health inspection reports for 2010, and the dirty dining all stems from one county Willacy County.
State inspection reports released to the Food Patrol for the period May 1st-August 31st, netted zero top performers with zero demerits.
As if the news wasn't bad enough, several restaurants with high demerits turned out to be repeat low performers this year on Food 4 Thought.
One restaurant called Mi Pueblito on 383 East Hidalgo Street in Raymondville scored the highest demerits with 53 on a May report.
Violations at the eatery included filthy conditions like insect and rodent contamination along with cross contamination violations.
A re-inspection cleared many of the problems.
The Food Patrol wanted to ask management how in the world a business that serves food to the public would ever let kitchen conditions get as bad as the original inspection report revealed.
Action 4's Ryan Wolf was immediately kicked out of the restaurant.
That's not the only shocker this week on Food 4 Thought.
Click on the video link to see which other restaurants we exposed for low performer scores out of Willacy County.
Weekly Top Performers (0 demerits)
None
Weekly Low Performers (total number of demerits) [date of inspection]
Raymondville
Casa Blanca FM 3168 (26) *Incorrect Temperature on Food, Cross Contamination Violations* [6/16]
China Star 100 N Hwy 77 (30) *Evidence of Rodent & Insect Contamination* [5/24]
Dairy Queen 534 Hidalgo St (33) *Evidence of Rodent & Insect Contamination* [7/20]
Mi Pueblito 383 E Hidalgo St (53, 11) *15 out of 27 Critical Violations* [5/24 & 5/25]
Subway 122 N Exp 77 (24) *Incorrect Food Temps, Improper Hand-washing* [7/20]




US: Investigation update: Multistate outbreak of E. coli O157:H7 infections associated with cheese
25.nov.10
CDC
http://www.cdc.gov/ecoli/2010/cheese0157/
Today's Highlights
* Bravo Farms has expanded its recall to include all of its cheeses. This action follows laboratory testing by the California Department of Food and Agriculture that reveals the presence of Listeria monocytogenes and E. coli O157:H7 in cheese samples.
* Thirty-eight persons infected with the outbreak strain of E. coli O157:H7 have been reported from five states since mid-October. The number of ill persons identified in each state with this strain is as follows: AZ (19), CA (3), CO (11), NM (3) and NV (2). There have been 15 reported hospitalizations, 1 case of hemolytic uremic syndrome (HUS), and no deaths. To date, no illnesses associated with L. monocytogenes in Bravo Farm cheese have been reported.
Investigation of the Outbreak
CDC is collaborating with public health officials in Arizona, California, Colorado, New Mexico, Nevada, the U.S. Department of Health and Human Services' Food and Drug Administration (FDA), and the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) to investigate a multistate outbreak of human infections due to E. coli O157:H7. This is a rare strain of E. coli O157:H7 that has never been seen before in the PulseNet database. PulseNet is 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.
Thirty-eight persons infected with the outbreak strain of E. coli O157:H7 have been reported from five states. The number of ill persons identified in each state with this strain is as follows: AZ (19), CA (3), CO (11), NM (3) and NV (2). Dates of illness onset range from October 16, 2010 through October 27, 2010. Patients range in age from 1 to 85 years and the median age is 16 years. There have been 15 reported hospitalizations, 1 case of hemolytic uremic syndrome (HUS), and no deaths.
The outbreak can be visually described with a chart showing the number of persons who became ill each day. This chart is called an epidemic curve or epi curve. Illnesses that occurred after November 4, 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.
Current Status of the Investigation
Laboratory testing conducted by the New Mexico Department of Health on an unopened (intact) package of Bravo Farms Dutch Style Gouda Cheese purchased from a Costco retail location has identified E. coli O157:H7 matching the outbreak strain. This is the first confirmation from an unopened cheese sample, and is consistent with previous laboratory testing conducted on two opened packages of the Bravo Farms Dutch Style Gouda Cheese purchased at Costco, which also identified E. coli O157:H7 matching the outbreak strain. These opened packages were from two different case patients' homes. Testing on two additional opened packages from other case patients' homes is in process.
FDA is continuing to work with its state partners to investigate Bravo Farms and to identify potential sources of contamination. FDA has collected product samples for testing.
Additional investigative activities are ongoing and include:
* Conducting surveillance for additional illnesses that could be related to the outbreak.
* Gathering and testing food products that are suspected as possible sources of infection to see if they are contaminated with bacteria.
* Following epidemiologic leads gathered from interviews with patients, food purchase information, or from patterns of processing, production and/or distribution of suspected products.
* Investigating where in the distribution chain the point of contamination could have occurred.
Costco is cooperating and assisting with this ongoing investigation.
Recall Information
On November 23, 2010, Bravo Farms expanded its recall to include all of its cheeses. This action follows laboratory testing by the California Department of Food and Agriculture that reveals the presence of Listeria monocytogenes and E. coli O157:H7 in cheese samples. Bravo Farms sells a variety of cheeses at retail stores throughout the US, mainly on the West coast, including Gouda, Pepper Jack, Tulare Cannonball, and several different styles and flavors of Cheddar cheese. To date, no illnesses associated with L. monocytogenes in Bravo Farm cheese have been reported. For more information, please see the FDA Press Announcement.
Clinical Features/Signs and Symptoms
Most people infected with E. coli O157:H7 develop diarrhea (often bloody) and abdominal cramps 2-8 days (3-4 days, on average) after swallowing the organism, but some illnesses last longer and are more severe. Infection is usually diagnosed by stool sample culture. While most people recover within a week, some develop a severe infection. A type of kidney failure called hemolytic uremic syndrome (HUS) can begin as the diarrhea is improving; this can occur among persons of any age but is most common in children under 5 years old and the elderly. Signs and symptoms of HUS may include: fever, abdominal pain, pale skin tone, fatigue and irritability, small, unexplained bruises or bleeding from the nose and mouth, decreased urination and swelling of the face, hands, feet, or entire body. Persons who experience these symptoms and believe they are at risk for HUS should seek emergency medical care immediately.
Advice to Consumers
Consumers who have any Bravo Farms Cheeses should not eat them. Instead, they should return the cheeses to the place of purchase or dispose of them in a closed plastic bag placed in a sealed trash can. This will prevent people or animals, including wild animals, from eating it.
CDC's Role in Food Safety
CDC leads federal efforts to gather data on foodborne illnesses, investigate foodborne illnesses and outbreaks, and monitor the effectiveness of prevention and control efforts. CDC is not a food safety regulatory agency but works closely with the food safety regulatory agencies, in particular, with FDA and FSIS. CDC also plays a key role in building state and local health department epidemiology, laboratory, and environmental health capacity to support foodborne disease surveillance and outbreak response. Notably, CDC data can be used to help document the effectiveness of regulatory interventions.




Inactivation of hepatitis A virus and norovirus surrogate in suspension and on food contact surfaces using pulsed UV light
24.nov.10
Food Microbiology
Julie Jean, Rocío Morales-Rayas, Marie-Natacha Anoman and Safaa Lamhoujeb
http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6WFP-51J9DJF-2&_user=10&_coverDate=11%2F24%2F2010&_rdoc=1&_fmt=high&_orig=search&_origin=search&_sort=d&_docanchor=&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=21037da0127cb759186f816fdb013d5c&searchtype=a
Abstract
This study was conducted to evaluate the inactivation of murine norovirus (MNV-1) and hepatitis A virus (HAV) by pulsed ultraviolet (UV) light. MNV-1 was used as a model for human norovirus. Viral suspensions of about 106 PFU/ml were exposed to pulses of UV light for different times and at different distances in a Xenon Steripulse device (model RS-3000C). Inactivation studies were also carried out on 1-cm2 stainless steel and polyvinyl chloride disks with 105 PFU/ml. Inactivation of MNV-1 and HAV at 10.5 cm from the UV source was greater on inert surfaces than in suspension. The presence of organic matter (fetal bovine serum) reduced the effectiveness of pulsed light both in suspension and on surfaces. However, two-second treatment in the absence of FBS completely inactivated (5 log reduction) the viral load at different distances tested, whether in suspension (MNV-1) or on disks (MNV-1 and HAV). The same treatment in the presence of fetal bovine serum (5%) allowed a reduction of about 3 log. This study showed that short duration pulses represent an excellent alternative for inactivation of food-borne viruses. This technology could be used to inactivate viruses in drinking water or on food-handling surfaces.




Extended Staphylococcal Enterotoxin D expression in ham products
24.nov.10
Food Micorbiology
Dóra Márta, Nina Wallin-Carlquist, Jenny Schelin, Elisabeth Borch and Peter Rådström
http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6WFP-51J9DJF-3&_user=10&_coverDate=11%2F24%2F2010&_rdoc=1&_fmt=high&_orig=search&_origin=search&_sort=d&_docanchor=&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=3dae9fa3df8d604c73c244adb747cb6e&searchtype=a
Abstract
Staphylococcal enterotoxin D (SED) is one of the most frequently recovered enterotoxins in staphylococcal food poisoning (SFP) outbreaks. The expression and production of SED were investigated in three ham products, i.e. boiled ham, smoked ham and dry-cured Serrano ham incubated at room temperature for seven days. Staphylococcus aureus was also, as a reference, grown in cultivation broth during optimal growth conditions for seven days. In boiled and smoked ham, continuous sed expression was observed throughout the incubation period with a second increase in sed expression found after five days of incubation. In smoked ham, nine times less SED per colony-forming unit of S. aureus was detected than in boiled ham. In boiled ham, the SED levels unpredictably decreased after three days of incubation. In the Serrano ham, SED was detected after five days of incubation although S. aureus growth was poor and sed expression was too low to determine. After five days of incubation, all three products contained enough SED to cause SFP. These results show that the specific production levels of SED vary in the different ham products, and that toxin production was in part uncoupled from bacterial growth.


bites is produced by Dr. Douglas Powell and food safety friends at Kansas State University. For further information, please contact dpowell@ksu.edu or check out bites.ksu.edu.

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