Fw: [BITES-L] bites Nov. 6/10
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From: Doug Powell <dpowell@KSU.EDU>
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Date: Sat, 6 Nov 2010 13:14:19 -0500
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ReplyTo: Doug Powell <dpowell@KSU.EDU>
Subject: [BITES-L] bites Nov. 6/10
bites Nov. 6/10
Reheating instructions are a great idea; would be even better if they had temps
Why doesn't Hiliandale brag about its egg food safety accomplishments
Investigation update: Multistate outbreak of E. coli O157:H7 infections associated with cheese
BRUNEI: Schools need to keep toilets clean: Study
Virulence characterization of Shigatoxigenic Escherichia coli serotypes isolated from wholesale produce
Clostridium botulinum neurotoxin type B is heat-stable in milk and not inactivated by pasteurization
The International Risk Governance Council Framework and its application to Listeria monocytogenes in soft cheese made from unpasteurised milk
CALIFORNIA firm recalls ready-to-eat chicken pasta salad products due to possible Salmonella contamination
MISSISSIPPI: Cal-Maine Foods, Inc. conducts voluntary egg recall
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Reheating instructions are a great idea; would be even better if they had temps
05.nov.10
Ben Chapman
barfblog
http://barfblog.com/blog/144983/10/11/05/reheating-instructions-are-great-idea-would-be-even-better-if-they-had-temps
We're in a bit of a waiting game. My wife and I are expecting our second child at any moment (for real, today's the due date). For our first child, Jack (right, exactly as shown), planning was much less of an issue. We had him at home, didn't have much else to worry about except making sure our dog was out of the way and we could deal with him coming whenever he was ready. Planning is much more part of the situation this time: we're using a Chapel Hill-based birth center (40 min away) and have a calling tree of folks who will look after Jack once things start happening.
We had a midwife appointment today and following the check-in we hit a favorite restaurant of ours, Maggiano's in Durham.
This was all part of the evolving plan.
We're usually pretty good about putting together a menu and doing a big grocery shop once a week but with all of our baby uncertainty we've been pretty lax in the food planning department. Maggiano's has a great deal where you get two entrees for the price of one: one to eat there and a refrigerated helping to heat up later. Even better about the deal is that I can seldom eat my in-restaurant meal so I end up with two or three leftover meals. All for what seems ridiculous like a ridiculous price of $12.95. Good value and we don't have to do a lot of meal planning over the next couple of days.
We've participated in this deal on a few occasions but this time we were presented with a take-out insert card by our server with a 10 second blurb describing that we now had reheating instructions (below, exactly as shown). Being a food safety communication nerd, after she left our table I grabbed the card and scoured it for times/temps and anything I could see about safe handling.
I was a bit disappointed.
The card says to cook until "thoroughly hot" but doesn't say anything about what temperature that might be, or that a patron might want to use a thermometer to verify it was hot enough.
Going to the expense of printing and distributing the insert cards is a great step. An even better step would be to engage folks into what they can do to reduce risks – not only does this start a dialogue with customers but it can help restaurants and food providers distinguish themselves in a competitive marketplace.
Brae Surgeoner led a project a few years ago when we were both at Guelph looking at this issue. Her study showed that a safe food handling label for take-out food was a promising value-added investment for restaurant operators as long as the stickers were used consistently and employees supported the initiative. Check out the abstract below for more.
--
Assessing management perspectives of a safe food-handling label for casual dining take-out food
01.oct.09
Food Protection Trends, Vol 29, No 10, pages 620-625
Brae V. Surgeoner, Tanya MacLaurin, Douglas A. Powell
Abstract
Faced with the threat of food safety litigation in a highly competitive industry, foodservice establishments must take proactive steps to avoid foodborne illness. Consumer demand for convenience food, coupled with evidence that consumers do not always engage in proper food-safety practices, means that take-out food from casual dining restaurant establishments can lead to food safety concerns. A prescriptive safe food-handling label was designed through a Delphi-type exercise. A purposive sample of 10 foodservice managers was then used to evaluate the use of the label on take-out products. Semi-structured in-depth interviews focused on the level of concern for food safety, the value of labelling take-out products, perceived effectiveness of the provided label, and barriers to implementing a label system. Interviews were audiotaped and transcribed, and the data was interpreted using content analysis to identify and develop overall themes and sub-themes related to the areas of inquiry. It was found that labeling is viewed as a beneficial marketing tool by which restaurants can be differentiated from their competitors based on their proactive food safety stance.
Why doesn't Hiliandale brag about its egg food safety accomplishments
05.nov.10
barfblog
Doug Powell
http://www.barfblog.com/blog/144984/10/11/05/why-doesn%E2%80%99t-hiliandale-brag-about-its-egg-food-safety-accomplishments
Hillandale Farms, one of the Iowa culprits in the over-1800-sick-with-salmonella-and-500-million-egg recall, was cleared to start selling eggs again last month, but why would anyone knowingly buy them?
They wouldn't know because of the Ponzi scheme of renaming food commodities for marketing, and the lack of food safety marketing at retail.
Besides, everyone has gone back to sleep.
Maybe an intrepid journalist can ask Hillandale about their most recent salmonella test results since I'm sure the company is eager to rebuild public trust.
Other jurisdictions aren't waiting.
State Veterinarian Don Hoenig told Maine lawmakers yesterday the state's comprehensive program to prevent salmonella contamination at egg farms has paid off.
"The result of it is, we have not had a positive building in over a year. We've achieved a measure of success, we're cautiously optimistic that we're on the right track--I don't know for sure that we are--but the vaccination seems to have been a key component of the control program."
Hoenig says after the salmonella outbreak in Iowa this summer, he found himself answering more and more questions from national reporters about Maine's egg inspection program. He told members of the Legislature's Agriculture Committee that's when he realized just how good Maine's program is.
Klaus Torborg, of Lohmann Animal Health, has warned UK producers not to become complacent about controlling salmonella.
The UK has the lowest levels of salmonella in laying hens of any major egg-producing country, but he says that sustaining this relies on vaccination, hygiene, pest control and the disinfection of vehicles, water and buildings.
http://barfblog.foodsafety.ksu.edu/blog/144667/10/10/20/hillandale-farms-can-sell-eggs-again-after-salmonella-outbreak-and-recall
http://www.farmersguardian.com/home/livestock/livestock-news/uk-salmonella-standards-alert/35339.article
Investigation update: Multistate outbreak of E. coli O157:H7 infections associated with cheese
05.nov.10
CDC
http://www.cdc.gov/ecoli/2010/cheese0157/index.html
Outbreak Highlights
* CDC has issued an alert to consumers and health professionals about an outbreak of E.coli O157:H7 in five states: Arizona, California, Colorado, New Mexico and Nevada. Based on current information, there is a preliminary link with the consumption of one of several cheeses offered for sampling and sale at the "cheese road show" that was held at Costco Warehouses. This cheese—Bravo Farms Dutch Style Gouda Cheese (Costco Item 40654) manufactured by Bravo Farms, Traver CA—was sold and offered as free samples for in-store tasting from October 5 to November 1.
* Consumers who have any of this cheese should not eat it. Instead, they should return the cheese to the place of purchase or dispose of it in a closed plastic bag placed in a sealed trash can. This will prevent people or animals, including wild animals, from eating it.
* Twenty-five 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 (11), CA (1), CO (8), NM (3) and NV (2). There have been 9 reported hospitalizations, 1 possible case of hemolytic uremic syndrome (HUS), and no deaths.
* CDC and its public health partners are vigorously working to identify the specific contaminated product causing illnesses and will update the public on the progress of this investigation as information becomes available.
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 (E. coli 0157: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.
Twenty-five 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 (11), CA (1), CO (8), NM (3) and NV (2). Dates of illness onset range from October 16, 2010 through October 24, 2010. Patients range in age from 2 to 81 years and the median age is 14 years.
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 October 18, 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
Preliminary laboratory testing conducted on an opened package of Bravo Farms Dutch Style Gouda Cheese purchased at Costco from a case patient's home has indicated the presence of E. coli O157:H7. Additional laboratory testing is currently ongoing to confirm this result.
Additional investigative activities are ongoing and include:
* Conducting surveillance for additional illnesses that could be related to the outbreak.
* Conducting epidemiologic studies that include collecting detailed information from ill persons (cases) and from healthy persons (controls) about foods recently eaten and other exposures.
* 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.
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 hemolytic uremic syndrome 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
Based on current information, there is a preliminary link with the consumption of one of several cheeses offered for sampling and sale at the "cheese road show" that was held at Costco Warehouses between October 5 and November 1 in Arizona, California, Colorado, New Mexico and Nevada. This cheese is Bravo Farms Dutch Style Gouda Cheese (Costco Item 40654), manufactured by Bravo Farms of Traver CA.
Consumers who have any of this cheese should not eat it. Instead, they should return the cheese to the place of purchase or dispose of it 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.
BRUNEI: Schools need to keep toilets clean: Study
06.nov.10
Brunei Times
Quratul-Ain Bandial
http://www.brudirect.com/index.php/2010110632684/Local-News/schools-need-to-keep-toilets-clean-study.html
Brunei-Muara - Government primary schools need to maintain better hand-washing and hygiene facilities in student toilets to prevent the spread of contagious diseases such as H1N1 among schoolchildren, a study by the Department of Schools and Ministry of Health revealed.
The study revealed that only 41 per cent of schoolchildren wash their hands after using the toilet and that the unavailability of soap, tissue and hand dryers was the main reason for the low figure.
During a hygiene training seminar, the Head of the Health Promotion Unit at the Department of Schools, Hjh Jamila Hj Mohd Ali said that recent outbreaks of diarrhoea and infectious disease, such as H1N1, Bird Flu and Hand, Foot and Mouth Disease (HFMD) was the impetus behind the study.
Virulence characterization of Shigatoxigenic Escherichia coli serotypes isolated from wholesale produce
06.nov.10
Applied and Environmental Microbiology
Peter C.H. Feng, Terry Councell, Christine Keys, and Steven R. Monday
http://aem.asm.org/cgi/content/abstract/AEM.01872-10v1
Abstract
The 13 STEC strains isolated from wholesale spinach and lettuce consisted mostly of serotypes that have not been implicated in illness. Among these however, were two O113:H21 strains that carried virulence genes common to this pathogenic serotype (stx2, ehxA, saa and subAB), suggesting that their presence in ready-to-eat produce may be of health concern.
Clostridium botulinum neurotoxin type B is heat-stable in milk and not inactivated by pasteurization
05.nov.10
Journal of Agricultural and Food Chemistry
Reuven Rasooly and Paula M. Do
http://pubs.acs.org/doi/abs/10.1021/jf1028398
Abstract
Foodborne botulism is caused by the ingestion of foods containing botulinum neurotoxins (BoNTs). To study the heat stability of Clostridium botulinum neurotoxins, we needed to measure and compare the activity of botulinum neurotoxins, serotypes A and B, under various pasteurization conditions. Currently, the only accepted assay to detect active C. botulinum neurotoxin is an in vivo mouse bioassay, which raises ethical concerns with regard to the use of experimental animals. In this study, noninvasive methods were used to simultaneously detect and distinguish between active BoNT serotypes A and B in one reaction and sample. We developed an enzymatic activity assay employing internally quenched fluorogenic peptides corresponding to SNAP-25, for BoNT-A, and VAMP2, for BoNT-B, as an alternative method to the mouse bioassay. Because each peptide is labeled with different fluorophores, we were able to distinguish between these two toxins. We used this method to analyze the heat stability of BoNT-A and BoNT-B. This study reports that conventional milk pasteurization (63 °C, 30 min) inactivated BoNT serotype A; however, serotype B is heat-stable in milk and not inactivated by pasteurization. Using this activity assay, we also showed that the commonly used food processes such as acidity and pasteurization, which are known to inhibit C. botulinum growth and toxin production, are more effective in inactivating BoNT serotype A than serotype B when conventional pasteurization (63 °C, 30 min) is used.
The International Risk Governance Council Framework and its application to Listeria monocytogenes in soft cheese made from unpasteurised milk
05.nov.10
Food Control
E.C.D. Todd
http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6S-51D7HSY-1&_user=10&_coverDate=11%2F05%2F2010&_rdoc=1&_fmt=high&_orig=search&_origin=search&_sort=d&_docanchor=&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=9f6b2e5df07556c75d9473c6ec9ce6dc&searchtype=a
Abstract
The International Risk Governance Council (IRGC) developed a Risk Governance Framework whose purpose is to help policy makers, regulators and risk managers both understand the concept of risk governance and apply it to their handling of risks. The Framework allows input from the scientific and public health perspective as well as the less-easily measurable side of freedom of choice. For food, the public wants many choices and less regulation, but at the same time safe products to consume. These ideals are at times in conflict. One example of this is the demand for soft cheese made from unpasteurised milk which may be contaminated with L. monocytogenes or other pathogens. Distinguishing between simple, complex, uncertain and ambiguous risks can help to design a risk management strategy. Public health advocates typically see management of soft cheese made from unpasteurised milk as a simple risk (protection of health), whereas for a small but vociferous proportion of the public sees it more of an uncertain or ambiguous one (choice trumps the slight risk of illness). The implications of five management options for the cheese are discussed. The new Codex Guidelines tend to put these cheeses into Option 1, a strict control on the presence of the pathogen, which will be ignored by the cheese aficionados. Other options are worth exploring to give some more choice but at low risk.
CALIFORNIA firm recalls ready-to-eat chicken pasta salad products due to possible Salmonella contamination
05.nov.10
FSIS
http://www.fsis.usda.gov/News_&_Events/Recall_059_2010_Release/index.asp?utm_source=twitterfeed&utm_medium=twitter
WASHINGTON -- APPA Fine Foods, a Corona, Calif., establishment, is recalling approximately 7,325 pounds of ready-to-eat chicken pasta salad products because they contain cilantro that may be contaminated with Salmonella, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.
The following products are subject to this recall: [View Labels (PDF Only)]
* 12 oz. packages of "Spicy THAI STYLE PASTA SALAD"
The chicken pasta products were produced on Oct. 25, 27, and 29, 2010. The packages bear the establishment number "P-21030" within the USDA Mark of Inspection as well as a "USE BY" date of Oct. 31 or Nov. 1-6, 2010.
FSIS learned of the problem from the company as a result of an ongoing investigation into a cilantro recall issued by an FDA-inspected establishment. FSIS has received no reports of illnesses associated with the consumption of these ready-to-eat chicken pasta salad products.
The ready-to-eat chicken pasta salad products were distributed to distribution centers that sell to a single retail chain in California. When available, the retail distribution list(s) will be posted on FSIS' website at http://www.fsis.usda.gov/
FSIS_Recalls/
Open_Federal_Cases/
index.asp.
Consumer with questions about the recall may contact the company's Insurance Coordinator, Denise McGrath, at (951) 278-2772 ext. 8113. Media with questions about the recall may contact the company's President, Thom Rindt, at (951) 278-2772.
Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. Salmonella infections can be life-threatening, especially to those with weak immune systems, such as infants, the elderly, and persons with HIV infection or undergoing chemotherapy. The most common manifestations of salmonellosis are diarrhea, abdominal cramps, and fever within eight to 72 hours. Additional symptoms may be chills, headache, nausea and vomiting that can last up to seven days.
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers.
Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at AskKaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day.
MISSISSIPPI: Cal-Maine Foods, Inc. conducts voluntary egg recall
05.nov.10
Cal-Maine Foods, Inc
http://www.businesswire.com/news/home/20101105006325/en
JACKSON, Miss.--(BUSINESS WIRE)--Cal-Maine Foods, Inc. (NASDAQ: CALM) today was notified by the Food & Drug Administration (FDA) that one of the Company's suppliers, Ohio Fresh Eggs, LLC, Croton, Ohio, had a routine environmental study sample which tested positive for Salmonella Enteritidis (SE). Cal-Maine purchased approximately 24,000 dozen unprocessed eggs from Ohio Fresh which were processed and re-packaged by the Company's Green Forest, Arkansas, facility between October 9 and 12, 2010, yet the Company was only notified today. The eggs involved, which were not produced from Cal-Maine flocks, were distributed to food wholesalers and retailers in Arkansas, California, Illinois, Iowa, Kansas, Missouri, Oklahoma and Texas. There have been no confirmed SE illnesses related to the purchased eggs.
In cooperation with the FDA, Cal-Maine immediately notified its customers and recalled specific Julian dates of shell eggs because they have the potential to be contaminated with SE. The following packages were included in this recall.
Product Description Plant Number Julian Date
Sell By/Expiration
Date
Sunny Meadow Jumbo
UPC Code - 6 05388 71459 6
1457 282, 284
11/07/10; 11/09/10
Sunny Meadow Large
UPC Code – 6 05388 71457 2
1457 282 11/07/10
Sunny Meadow Large 18
UPC Code – 6 05388 71461 9
Sunny Meadow Extra Large
UPC Code – 6 05388 71458 9
1457 284 11/09/10
Sunny Meadow Extra Large 18
UPC Code – 8 13905 00120 7
1457 282 11/07/10
Sunny Meadow 5 Dozen
UPC Code – 6 81131 74355 6
1457 284 11/09/10
Sunny Meadow 6 Pack
UPC Code - 6 05388 71462 6
1457 284 11/09/10
Springfield Grocer Medium Loose 1457 282 11/07/10
Springfield Grocer Extra Large Loose 1457 284 11/09/10
Springfield Grocer Large Loose 1457 284 11/09/10
Sun Valley Large
UPC Code 0 33643 00018 2
1457 284 11/24/10
James Farm Medium
UPC Code 0 97009 01083 3
1457 285 11/07/10
Plant numbers and Julian dates can be found printed on the individual cartons. The Julian date follows the plant number, for example P1457-282.
Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea, nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections, endocarditis or arthritis.
Consumers who believe they may have purchased potentially affected shell eggs should not eat them but should return them to the store where they were purchased for a full refund. Questions and concerns may also be directed to Cal-Maine's corporate office at 1-866-276-6299 between 8:00 a.m. and 4:30 p.m. CDT.
Cal-Maine Foods, Inc. is primarily engaged in the production, grading, packing and sale of fresh shell eggs. The Company, which is headquartered in Jackson, Mississippi, currently is the largest producer and distributor of fresh shell eggs in the United States and sells the majority of its shell eggs in approximately 29 states across the southwestern, southeastern, mid-western and mid-Atlantic regions of the United States.
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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