Fw: [BITES-L] bites Nov. 20/10

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From: Doug Powell <dpowell@KSU.EDU>

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Date: Sat, 20 Nov 2010 07:49:13 -0600

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Subject: [BITES-L] bites Nov. 20/10

bites Nov. 20/10

Norovirus risk; cook frozen raspberries warns Denmark

Nuevo Folleto Informativo: Inocuidad alimentaria para las fiestas

Raw egg in mousse, cows hazards to NZ health

French farmer kept ducks stoned to prevent worms; court says no

Kimchi crackdown in KOREA

Some "lead-free" pottery can still taint food

Food safety: Commission seeks ways to further improve its successful Better Training for Safer Food initiative

Meat handling practices in households of Mainland China

Incidence of Listeria monocytogenes and E. coli O157:H7 in two Kasar cheese processing environments

Hygienic conditions and microbiological status of chilled Ready-To-Eat products served in Southern Spanish hospitals

Reduction of Escherichia coli O157: H7 and Salmonella enteritidis on mung bean seeds and sprouts by slightly acidic electrolyzed water

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Norovirus risk; cook frozen raspberries warns Denmark
19.nov.10
barfblog
Doug Powell
http://www.barfblog.com/blog/145198/10/11/20/norovirus-risk-cook-frozen-raspberries-warns-denmark
Persistent problems with norovirus has lead Danish authorities to recommend that frozen berries be cooked before consuming.
Food Administration recommends caterers and institutions which prepare food for children, elderly and sick, to heat treat all kinds of frozen berries. The recommendation applies only to frozen berries and not the fresh berries.
http://translate.google.com/translate?sl=auto&tl=en&u=http://www.foedevarestyrelsen.dk/Nyheder/Nyheder/2010/Kog_de_frosne_hindbaer.htm

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Nuevo Folleto Informativo: Inocuidad alimentaria para las fiestas
19.nov.10
bites
Benjamin Chapman
Traducido por Gonzalo Erdozain
Resumen del folleto informativo mas reciente:
- Un brote reciente en Kansas, el cual infectó a 159 personas, ha sido conectado con una cena organizada por una iglesia, en la cual se sirvió pavo.
- Estudios recientes indican que al lavar el pavo, patógenos que pudieran estar presentes en el pavo, pueden "viajar" distancias de hasta 3 pies del lavadero, y contaminar alimentos listos para comer que estén a dicha distancia.
- La única forma de estar seguro si el pavo esta hecho o no es usando un termómetro digital para verificar que el pavo haya alcanzado una temperatura de 165°F (75ºC).
Los folletos informativos son creados semanalmente y puestos en restaurantes, tiendas y granjas, y son usados para entrenar y educar a través del mundo. Si usted quiere proponer un tema o mandar fotos para los folletos, contacte a Ben Chapman a benjamin_chapman@ncsu.edu.
Puede seguir las historias de los folletos informativos y barfblog en twitter
@benjaminchapman y @barfblog.

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Raw egg in mousse, cows hazards to NZ health
19.nov.10
barfblog
Doug Powell
http://www.barfblog.com/blog/145184/10/11/19/raw-egg-mousse-cows-hazards-nz-health
Chocolate mousse cake made with raw egg whites sickened 21 people in two different groups in Sept. and Oct. in the Timaru district of New Zealand.
Another 21 cases of campylobacter were recorded in South Canterbury and 28 cases of cryptosporidiosis in the same time period, according to medical officer of health Dr Daniel Williams.
The Timaru Herald cited Dr. Williams as saying, "Many of these cases are people who live in rural areas and are associated with the dairy industry. Cryptosporidium is a microscopic parasite found in the gut of many animals both wild and domestic. People become infected when the parasites are swallowed. This may be from contaminated water or more usually from direct contact with infected animals. … Toddlers on farms are particularly at risk. Although it can be difficult, children should be supervised to prevent them swallowing infected material. The best protection for people who are in close contact with animals is thorough hand washing using plenty of soap, cleaning under finger nails, rinsing hands and drying on a clean towel."
http://www.stuff.co.nz/timaru-herald/news/4367024/Cake-cows-hazards-to-our-health

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French farmer kept ducks stoned to prevent worms; court says no
19.nov.10
barfblog
Doug Powell
http://www.barfblog.com/blog/145183/10/11/19/french-farmer-kept-ducks-stoned-prevent-worms-court-says-no
A 60-year-old duck farmer in France received a one-month suspended sentence and a 500 Euro fine after providing cannabis to his waterfowl.
During the hearing the farmer admitted that he also smoked "a little" marijuana and he justified giving it to his 150 ducks as a "purge." He said there is no better way to deworm the birds. He said was advised to do so, but would not name the specialist who gave the advice.
The farmer was caught after he reported a theft at his home in October. Police arrived to discover 12 marijuana plants and a 5 kilo bag of weed.
The police said this was the first time they have seen anything like this even though they are quite accustomed to hearing silly excuses when it comes to narcotics (or that's how Amy translated that sentence; thanks to Albert for the story tip).
http://www.lesoir.be/actualite/france/2010-11-19/l-eleveur-donnait-du-cannabis-a-ses-canards-condamne-804337.php

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Kimchi crackdown in KOREA
20.nov.10
barfblog
Doug Powell
http://www.barfblog.com/blog/145199/10/11/20/kimchi-crackdown-korea
The Korea Food and Drug Administration announced Friday that it conducted a joint inspection with local governments on kimchi producers and ingredient makers over a 2-week period earlier this month in order to ensure that consumers are free from foodborne illnesses.
Of more than 1,000 companies inspected, 140 were cited for having poor sanitary conditions or failing to conduct self-quality checks before selling the food products.
Kimchi is a traditional fermented Korean dish made of vegetables.
http://www.arirang.co.kr/News/News_View.asp?nseq=109295&code=Ne2&category=2
http://en.wikipedia.org/wiki/Kimchi

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Some "lead-free" pottery can still taint food
19.nov.10
FDA
http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm233531.htm
Colorful pottery may look nice on the dining room table. But beware: it can cause serious harm if it can contaminate food placed in it with lead.
Although we're all exposed to small amounts of lead during our daily routine, exposure to large amounts can cause lead poisoning, a dangerous condition that occurs when the body absorbs lead into the bloodstream.
The Food and Drug Administration (FDA) says it has confirmed reports from local and state agencies that traditional ceramic pottery made by several manufacturers in Mexico—and labeled "lead free"—in fact contains lead.
Agency investigators have in some cases found that the pottery exceeded FDA's limits for "leachable" lead—lead that could get into food that comes in contact with the pottery.
This makes the dishware potentially hazardous if it's used for cooking, preparing, serving, or storing food or drinks.
Manufacturing Problems
FDA is most concerned about lead in pottery made by families and small-scale artisans in Mexico.
"The problem lies in the use of improper manufacturing practices by some potters," says Michael Kashtock, Ph.D., an FDA consumer safety officer and food scientist.
The focus is on pottery made with earthenware, a porous form of clay.
Pottery made with earthenware must undergo glazing, a process in which a thin, glass-like coating is applied and fused onto the surface of the clay. This seals the pottery's pores, allowing it to hold food or liquid.
The glaze fuses to the pottery when it is fired in a kiln, a special oven used to bake clay.
"In the past, potters have usually used lead glazes," says Kashtock. "Today, many of the potters in Mexico have switched to non-lead glazes. However, they may be using old kilns that were once used for firing lead-containing glazes."
Kashtock says that while these potters believe they are making a lead-free product, the kilns they are using may be contaminated with lead residues from prior firings of lead glazed pottery. "'Lead-free' glaze can then become contaminated during the firing," he says.
Kashtock says that some potters do make safe pottery with lead-containing glaze. "That pottery is safe for use if properly fired," Kashtock says. "Proper firing of lead glaze binds the lead within the glaze.
"The problem is not that the pottery contains lead, but that it contains lead in a form that may leach into food," he says.
Lead Poisoning
Lead in small amounts is part of our environment. In general, this low exposure to lead does not pose a significant public health concern.
However, exposure to larger amounts of lead can cause lead poisoning, which can affect nearly every bodily system.
The National Institute of Environmental Health Sciences says lead can be poisonous to everyone—especially so to infants and young children, as well as to fetuses.
Kashtock says the effects of lead poisoning depend upon the amount and duration of lead exposure, and the age of the person being exposed.
"Exposure to large amounts of lead may result in overt and possibly severe symptoms for which an individual is likely to seek medical attention," says Kashtock.
"However, infants, young children, and the developing fetus can be affected by chronic exposure to low amounts of lead that may not result in obvious symptoms of lead poisoning but that could cause slowed development, learning or behavior problems, and lower IQ scores," he says.
Advice for Consumers
Be aware that some pottery should be used for decoration only, and not for holding or serving food.
Also, know that a child with lead poisoning may not look or act sick. If your child has been eating or drinking from pottery that may have allowed lead to leach into food, talk to your health care professional about testing your child's blood for lead.
Be wary if pottery you have was purchased from a flea market or a street vendor, or if you are unable to determine whether the pottery is from a reliable manufacturer.
Look over your pottery and check to see if it is
* handmade with a crude appearance or irregular shape
* antique
* damaged or excessively worn
* brightly decorated in orange, red, or yellow colors
If you have pottery that fits any of these descriptions or if you're concerned about the safety of pottery in your home, you can:
* Look for a warning label on the pottery. If the pottery was made for use only as a decorative item, it may have a warning (such as "Not for Food Use—May Poison Food") stamped onto the bottom.
* Test the pottery. Lead-testing kits, which are sold in hardware stores and online, come with swabs and instructions. They do not damage the pottery. With most, the swab will change colors if lead leaches onto the swab. If a test reveals a positive result for leachable lead, don't use the pottery for cooking, serving, or storing food or drinks.
* If you are unable to test the pottery or otherwise determine that it is not from a reliable manufacturer, don't use it for cooking, serving, or storing food or drinks.
* Be aware that no amount of washing, boiling, or other process can remove lead from pottery.
FDA Actions
On Nov. 19, 2010, FDA published guidance for industry6 to address safety and labeling concerns for traditional pottery that may contain lead.
The agency encourages manufacturers, distributors, and importers to make potters aware of the production practices recommended in the guidance to ensure that non-lead glazed products will not be contaminated with lead.
Any glazed pottery that contains leachable lead and is labeled "Lead Free" is at risk of being refused entry into the United States. The importer is subject to FDA sanctions for any future entries of imported items.
In addition, FDA has partnered with several federal and state health agencies to make information available to the public in English and Spanish about reducing the risks for lead poisoning from traditional pottery.
This article appears on FDA's Consumer Updates page7, which features the latest on all FDA-regulated products.

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Food safety: Commission seeks ways to further improve its successful Better Training for Safer Food initiative
18.nov.10
European Commission Joint Research Centre
http://ec.europa.eu/dgs/jrc/index.cfm?id=1410&obj_id=12220&dt_code=NWS&lang=en
Since 2006, the EU has trained 23,000 professionals worldwide to improve food safety through its Better Training for Safer Food initiative (BTSF). Now, the European Commission is seeking to further improve this initiative. It is launching a dialogue with all key stakeholders, including the African Union, starting today at a two-day high-level conference in Brussels. A working document recently adopted by the Commission on the BTSF programme serves as the basis for discussions. It identifies the challenges BTSF is facing and a series of possible actions to overcome them – including, for example, a study to accurately estimate training demand. The Conference will analyse the working document's proposals, both in terms of BTSF's core training activities within the EU and third countries and in light of actions taken in Africa on sanitary and phytosanitary (SPS) issues within the Better Training for Safer Food in Africa programme (BTSF Africa).

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Meat handling practices in households of Mainland China
18.nov.10
Food Control
S.L. Gong, Y.S. Yang, Hua Shen, X.Y. Wang, H.P. Guo and Li Bai
http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6S-51H1DGD-1&_user=10&_coverDate=11%2F18%2F2010&_rdoc=1&_fmt=high&_orig=search&_origin=search&_sort=d&_docanchor=&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=e55365e33f18686e7fb333e62e22efbe&searchtype=a
Abstract
The study revealed that domestic meat handling practices of Mainland China involved serious food safety risks. Of the 1,393 respondents, 89.8% did not use cooler bags to transport raw meat home, 62.3% failed to thaw raw meat properly, 40.4% did not wash hands with detergents after raw meat preparation, 44.8% cleaned cutting boards in ways that allowed cross contamination, 73.6% marinated raw meat at room temperature, 93.8% did not use thermometers to ensure meat was cooked and 81.9% did not put leftover meat into refrigerators immediately after meals. Furthermore, some consumer groups, for example, the less educated and those on lower income needed extra concern. Lastly, advice on domestic meat handling education was offered. The research results are deeply significant to support the development of quantitative risk models, as well as provide data to underpin food safety campaigns to consumers.

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Incidence of Listeria monocytogenes and E. coli O157:H7 in two Kasar cheese processing environments
18.nov.10
Food Control
Arzu Cagri-Mehmetoglu, Guliz Yaldirak, Tulay Bodur, Merve Simsek, Hamza Bozkir and N. Mine Eren
http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6S-51H1DGD-3&_user=10&_coverDate=11%2F18%2F2010&_rdoc=1&_fmt=high&_orig=search&_origin=search&_sort=d&_docanchor=&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=1a7696442e077a2f47d22479d2430780&searchtype=a
Abstract
This study was designed to determine the presences of two environmental pathogens in two dairy factories in Sakarya, Turkey. A total of 264 environmental samples, raw milk and cheese samples were taken at four different seasons. According to the results, Listeria monocytogenes or Escherichia coli O157:H7 was isolated from 26 or 2.7% of the samples collected from both factories, respectively. None of cheese or curd samples were found to be positive for Listeria or E. coli O157:H7. However, 50% of raw milk samples contained L. innocua. Listeria was mostly isolated from the swap samples taken from the drains or the floors in processing or packaging areas. However, E. coli was also isolated from the swap samples taken from the workers' hands and gloves as well as the drains and the floor. Only one raw milk sample contained E. coli O157:H7. A higher prevalence of both pathogens was observed in the summer months than in the other months.

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Hygienic conditions and microbiological status of chilled Ready-To-Eat products served in Southern Spanish hospitals
18.nov.10
Food Control
M. Rodriguez, A Valero, E. Carrasco, F. Pérez-Rodríguez and G. Zurera
http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6S-51H1DGD-6&_user=10&_coverDate=11%2F18%2F2010&_rdoc=1&_fmt=high&_orig=search&_origin=search&_sort=d&_docanchor=&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=61e7cd68f93b21fa11cb7460feb2617d&searchtype=a
Abstract
Chilled Ready-To-Eat (RTE) foods are of concern in hospital foodservices because they can support microbial growth when subjecting to time-temperature abuses during processing and distribution together with poor handling practices. This study was conducted in five different hospitals (A-E) of Southern Spain during 2008-2009 to perform an evaluation of their sanitary conditions and microbiological quality of two RTE meals: lettuce salads and cooked ham. A checklist based on hygiene principles embedded in Food European legislation was developed and applied in each hospital. In parallel, microbiological analysis of food contact surfaces, air quality and time/temperature measurements along the distribution chain were carried out. RTE samples (n = 150) were examined for mesophilic aerobic bacteria (MAB), total coliforms, coagulase-positive Staphylococci (CPS), Escherichia coli, Listeria spp. and Salmonella spp. Differences were found between hospitals regarding handling practices and cleanliness of working surfaces. Cooked ham samples presented lower counts of MAB and total coliforms (<103 and <10 cfu/g respectively) than lettuce salads (104-105 and 10-104 cfu/g respectively), although concentration of CPS was higher in cooked ham samples reaching maximum levels close to 103 cfu/g. Neither Listeria spp. nor Salmonella spp. were detected in any food sample. Prevalence of E. coli was low (3%). Surface counts and air quality presented high variability among the different hospitals evaluated. It was concluded that good manufacturing practices and HACCP principles should be followed together with special training of food handlers. This study can help risk managers to better define the control measures to be adopted in healthcare settings in order to prevent foodborne infections.

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Reduction of Escherichia coli O157: H7 and Salmonella enteritidis on mung bean seeds and sprouts by slightly acidic electrolyzed water
18.nov.10
Food Control
Chunling Zhang, Zhanhui Lu, Yongyu Li, Yuchao Shang, Gong Zhang and Wei Cao
http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6S-51H1DGD-9&_user=10&_coverDate=11%2F18%2F2010&_rdoc=1&_fmt=high&_orig=search&_origin=search&_sort=d&_docanchor=&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=9f2392958b3e94c4c7df9a7f09251c8d&searchtype=a
Abstract
High microbial populations on mung beans and its sprouts are the primary reason of a short shelf life of these products, and potentially present pathogens may cause human illness outbreak. The efficiency for inactivating Escherichia coli O157:H7 (E. coli O157:H7) and Salmonella enteritidis (S. enteritidis), which were artificially inoculated on mung bean seeds and sprouts, by means of slightly acidic electrolyzed water (SAEW, pH 5.0 to 6.5) generated through electrolysis of a mixture of NaCl and hydrochloric acid solution in a non-membrane electrolytic chamber, was evaluated at the different available chlorine concentrations (ACCs, 20 to 120 mg/l) and treatment time (3 to 15 min), respectively. The effect of SAEW treatment on the viability of seeds was also determined. Results indicate that the ACC had more significant effect on the bactericidal activity of SAEW for reducing both pathogens on the seeds and sprouts compared to treatment time (P < 0.05). The seeds and sprouts treated with SAEW at ACCs of 20 and 80 mg/l resulted in a reduction of 1.32 to 1.78 log10 CFU/g and 3.32 to 4.24 log10 CFU/g for E. coli, while 1.27 to 1.76 log10 CFU/g and 3.12 to 4.19 log10 CFU/g for S. enteritidis, respectively. The germination percentage of mung bean seeds was not significantly affected by the treatment of SAEW at an ACC of 20 mg/l for less than 10 min (P > 0.05). The finding of this study implies that SAEW with a near-neutral pH value and low available chlorine is an effective method to reduce foodborne pathogens on seeds and sprouts with less effects on the viability of seeds.

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