Fw: [BITES-L] bites Dec. 14/10
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Date: Tue, 14 Dec 2010 06:23:42 -0600
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bites Dec. 14/10
1 dead, 10 sick from E. coli at MISSOURI Thanksgiving meal
UK prisoners suing over salmonella; same place Julian Assange is visiting
Kenka closed by NYC health department
Dodd defends: E. coli and salmonella in cattle production
MRE: tastes great, less filling, lasts forever
Salmonella strikes baby at 4-star hotel
Health hazard alert – Certain cantaloupes purchased at Safeway store located on Osborne Street, Winnipeg, MANITOBA, may contain Salmonella bacteria
U.S. Marshals seize FDA-regulated food stored at rodent-infested warehouse in New Mexico
ILLINOIS: New Morgan County restaurant inspection system voted into place
Fatal Vibrio vulnificus infection associated with eating raw oysters, New Caledonia
CANADIAN pork industry targets 48 hour swine movement reporting
Occurrence of Listeria spp. in Brazilian fresh sausage and control of Listeria monocytogenes using bacteriophage P100
The use of microbiological surveys to evaluate the co-regulation of abattoirs in New South Wales, Australia
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1 dead, 10 sick from E. coli at MISSOURI Thanksgiving meal
14.dec.10
barfblog
Doug Powell
http://www.barfblog.com/blog/145650/10/12/14/1-dead-10-sick-e-coli-missouri-thanksgiving-meal
Details are trickling out about the death of Jasper County, Missouri, resident from E. coli last week.
The Joplin Globe reports this morning that a food or a beverage served at a Thanksgiving dinner is the apparent source of an E. coli outbreak that killed a 51-year-old Carthage woman and sickened several other people.
Tony Moehr, director of the Jasper County Health Department, said,
"We have two confirmed cases of E. coli O157:H7 in Jasper County. One of the cases resulted in a death."
Moehr said a third confirmed case of the bacterial infection has been reported in Dade County and involves someone who attended the Thanksgiving dinner.
"It appears the cases are related to a family gathering for Thanksgiving on Nov. 27," he said. "We have identified seven or eight additional illnesses related to that gathering, but we don't have the test results back for them. These cases occurred around the same period of time but were not as severe."
It is believed that 11 of the 24 people who attended the event became ill.
The department, Moehr said, did not issue a press release about the E. coli death because the incident was associated with a family gathering and did not pose a threat to the public.
http://www.barfblog.com/blog/145601/10/12/10/missouri-resident-dies-e-coli-10-others-sick-family-gathering
http://www.joplinglobe.com/local/x1707764641/Authorities-Family-s-Thanksgiving-meal-source-of-fatal-E-coli-case
UK prisoners suing over salmonella; same place Julian Assange is visiting
13.dec.10
barfblog
Doug Powell
http://www.barfblog.com/blog/145636/10/12/13/uk-prisoners-suing-over-salmonella-same-place-julian-assange-visiting
The Brits do have a way with words. From today's issue of The Sun:
Rapists, paedophiles, a killer and drug-dealers may pocket £300,000 after prison sarnies gave them food poisoning.
A group of 164 inmates were all poleaxed after eating egg and cress rolls infected with salmonella.
Their lawyers have filed a High Court claim demanding £1,800 compensation for each convict for "pain, suffering and loss of amenity".
They are almost certain to get some money because the Ministry of Justice has admitted kitchen staff at South London's Wandsworth Prison failed to cook the eggs properly.
A Whitehall source said: "There is no doubt that compensation will be paid, but the amount of money the prisoners are after will be contested vigorously. There will be very little public sympathy for this."
And now, a message from Julian Assange:
http://www.thesun.co.uk/sol/homepage/news/3272868/Prisoners-may-pocket-300000-after-jail-sarnies-gave-them-food-poisoning.html
http://www.youtube.com/watch?v=Of-_0Czr4Gs
Kenka closed by NYC health department
13.dec.10
barfblog
Doug Powell
http://www.barfblog.com/blog/145637/10/12/13/kenka-closed-nyc-health-department
One of New York's most popular Japanese spots, Kenka, was closed by the Health Department last week after racking up 93 points on its inspection.
According to Grub Street, the good-luck tanuki (actually a raccoon dog) didn't do its job, because the restaurant was cited for evidence of mice, inadequate personal cleanliness, and potentially contaminated food, among other violations.
Among the violations:
• Hot food item not held at or above 140º F..
• Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
• Evidence of mice or live mice present in facility's food and/or non-food areas.
• Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.
• Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
• Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
http://newyork.grubstreet.com/2010/12/health_department_busts_kenkas.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+nymag%2Fgrubstreet+%28Grub+Street+-+nymag.com%27s+Food+and+Restaurant+Blog%29
Dodd defends: E. coli and salmonella in cattle production
13.dec.10
barfblog
Doug Powell
http://www.barfblog.com/blog/145638/10/12/13/dodd-defends-e-coli-and-salmonella-cattle-production
Chuck Dodd looked fairly snappy as he defended his PhD (below, left) today – to go with his MS and DVM – but he spent much of the past three years (right), knee deep in cow poop.
Chuck's thesis was entitled, Epidemiology of Salmonella and E. coli O157 in Beef Cattle Production Systems and included four interrelated studies:
• effects of Salmonella Newport SRP® vaccine;
• prevalence and persistence of Salmonella;
• relatedness of E. coli O157 in feces and on carcasses; and,
• a simulation model for E. coli O157 interventions.
During his defense, Chuck said he learned "you can't test or inspect your way to food safety. It's the entire system."
Good for him, and best wishes. When he finally washes out the cow smell, Chuck's off to the Landstufl Regional Medical Center in Germany.
http://barfblog.foodsafety.ksu.edu/blog/140300/09/07/22/improving-sampling-and-risk-communication-fsis
MRE: tastes great, less filling, lasts forever
14.dec.10
barfblog
Doug Powell
http://www.barfblog.com/blog/145648/10/12/14/mre-tastes-great-less-filling-lasts-forever
In honor of Chuck Dodd successfully defending his PhD yesterday at Kansas State University, I decided to crack open the military Meal Ready to Eat (MRE) he'd given to me a couple of years ago.
In June 2008, The Christian Science Monitor reported about Jeanette Kennedy, a food technologist at the US Army Natick Soldier Systems Center (NSSC) west of Boston. Kennedy faces creative challenges unlike those before any other chef because she creates MREs, designed to fuel soldiers lugging 100-pound packs all day.
The story says that meals can't just taste good; they've got to last ... for three years stored at 80 degrees F., be capable of withstanding chemical or biological attacks, and survive a 10-story free fall (when packed in a crate of 12).
MREs were first served in the 1980s when canned fare gave way to meals packed in sturdy beige pouches. Others have called them Meals Rejected by the Enemy, Meals Rarely Edible, and Meals Refusing to Exit (a name that continues to stick despite the addition of more fiber).
Troop acceptance of the meals, which cost the military $7.13 each, has taken center stage. Back in 1982 when MREs debuted, designers assumed they could hang up their aprons. But when the first Gulf War broke out, the new ration moved from limited training use to the only food soldiers ate for months on end. Angry letters flooded in from the trenches, and the military realized that rations had to be a work in progress.
Now food technologists conduct focus groups with troops across the country, follow restaurant fads, and even attend culinary school to make sure their approach isn't entirely scientific.
The MRE I had contained noodles in butter-flavored sauce, cheese sauce, breaded chicken patty in curry-flavored sauce, toaster pastry, crackers, cappuccino, condiments, and of course, M&Ms. The activated heater pouch to warm food and coffee MREs was particularly innovative. The food? I wouldn't want to live on it.
In 2008, chef Kennedy said, "[MREs] really go along with the trends. As new things come out at restaurants, new flavors like chipotle or buffalo [get popular], they get incorporated into the MRE.... The trend [now is] going to more comfort foods like Salisbury steak, beef briquette, but it's not just macaroni and cheese, it's Mexican macaroni and cheese."
http://barfblog.foodsafety.ksu.edu/blog/145638/10/12/13/dodd-defends-e-coli-and-salmonella-cattle-production
http://www.csmonitor.com/2008/0630/p20s01-usmi.html?page=1
Salmonella strikes baby at 4-star hotel
14.dec.10
barfblog
Doug Powell
http://www.barfblog.com/blog/145649/10/12/14/salmonella-strikes-baby-4-star-hotel
A couple whose baby fell seriously ill with food poisoning at a four-star hotel are taking action against holiday firm Thomson.
Metropolitan police officer Ediz Mevlit, 35, and wife Jenny said today it was "terrifying" watching daughter Melissa suffer from the salmonella (photo, right, from the Evening Standard).
The London Evening Standard reports that the child, now 15-months-old, contracted the bacteria on a £1,500 Moroccan holiday to the Royal Atlas hotel in September, the family's first foreign trip.
Mrs Mevlit, 28, said her daughter was sick for three weeks and may suffer long-term health problems.
The couple also had mild stomach cramps. They said they spoke to others who suffered food poisoning at the hotel. One couple reported on website Trip Advisor that much of what was available at the Royal Atlas was "inedible."
The 338-bedroom hotel in Agadir is exclusive to Thomson customers. Thomson said all the hotels it used "are closely monitored to ensure the highest health, safety and comfort levels are maintained", adding: "As this case is being investigated by our legal team, we are unfortunately unable to comment any further."
http://www.thisislondon.co.uk/standard/article-23906592-baby-struck-by-salmonella-at-four-star-hotel.do
Health hazard alert – Certain cantaloupes purchased at Safeway store located on Osborne Street, Winnipeg, MANITOBA, may contain Salmonella bacteria
13.dec.10
CFIA
http://www.inspection.gc.ca/english/corpaffr/recarapp/2010/20101213e.shtml
OTTAWA -– The Canadian Food Inspection Agency (CFIA) is warning the public not to consume the cantaloupes described below because these cantaloupes may be contaminated with Salmonella.
The affected cantaloupes were sold unwrapped. There is no lot code sticker, UPC or product name on the individual cantaloupes.
The cantaloupes were sold from Canada Safeway Limited, located at 655 Osborne Street, Winnipeg, Manitoba on December 5, 2010.
There have been no reported illnesses associated with the consumption of this product.
Food contaminated with Salmonella may not look or smell spoiled. Consumption of food contaminated with these bacteria may cause salmonellosis, a food borne illness. In young children, the elderly and people with weakened immune systems, salmonellosis may cause serious and sometimes deadly infections. In otherwise healthy people, salmonellosis may cause short-term symptoms such as high fever, severe headache, vomiting, nausea, abdominal pain and diarrhoea. Long-term complications may include severe arthritis.
For more information consumers and industry can call the 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).
For information on Salmonella, visit the Food Facts web page at: http://www.inspection.gc.ca/english/fssa/concen/cause/salmonellae.shtml.
For information on all food recalls, visit the CFIA's Food Recall Report at: http://active.inspection.gc.ca/eng/corp/recarapp_dbe.asp.
To find out more about receiving recalls by e-mail, and other food safety facts, visit: www.foodsafety.gc.ca. Food and consumer product recalls are also available at http://www.healthycanadians.gc.ca.
U.S. Marshals seize FDA-regulated food stored at rodent-infested warehouse in New Mexico
13.dec.10
FDA
http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm236773.htm
U.S. Marshals, acting under a court order sought by the U.S. Food and Drug Administration, today seized chili pods, ground chili, crushed chili, and other chili products located in the rodent-infested food warehouse owned by Duran and Sons LLC in Derry, New Mexico. The New Mexico Environment Department had previously placed an embargo on all products in the company's food warehouse on Nov. 17, 2010.
The U.S. District Court for the District of New Mexico issued a warrant for the seizure of all FDA-regulated food in the warehouse. The federal government's complaint alleges that the products are adulterated under the Federal Food, Drug, and Cosmetic Act because they have been held under insanitary conditions and may have become contaminated with filth.
An FDA inspection of the company's facility between Nov. 15 and 22, 2010, revealed "an active and widespread insect and rodent infestation in the food warehouse," according to the complaint.
"The alleged violations at this facility are serious and widespread," said Dara A. Corrigan, the FDA's associate commissioner for regulatory affairs. "This prompted the FDA to take aggressive enforcement action to protect the health of consumers."
FDA investigators found rodent nesting material and dropping on and around food, several rodent gnawed containers of food, and stains indicative of rodent urine. In addition, they saw a live cat, live birds, apparent bird nesting, bird droppings, feces and urine from other animals, live and dead insects, and insect larvae throughout the entire product warehouse. FDA laboratory analysis of samples collected during the inspection confirmed the investigators' observations.
For more information:
FDA Inspections, Compliance, Enforcement, and Criminal Investigations
http://www.fda.gov/ICECI/default.htm
ILLINOIS: New Morgan County restaurant inspection system voted into place
13.dec.10
WLDS and WEAI
Eric Brooks
http://www.weai.com/news/2916-new-morgan-county-restaurant-inspection-system-voted-into-place
The Morgan County Board approved stricter food guidelines Monday morning, updating Morgan County code that hasn't been touched since it was passed in 1977.
The vote was unanimous in passing the revised Morgan County Food Ordinance.
Food Program Manager Linda Day says the change was prompted by regulatory updates from the Illinois Department of Public Health.
"The new inspection form that we are going to start using focuses more on foodborne illness risk factors," says Day. "We're looking at this thinking if we use a different form and we're focusing more on foodborne illness and the risk factors, maybe it might help us to have restaurants using better guidelines."
Day says it changes the department's point system.
"What used to be four and five-point violations, which is what we would call our critical violations, now would be four, eight and nine-point violations," says Day. "For instance, if someone is not washing their hands, what used to be a five-point violation would be a nine-point violation."
The new regulations hope to curb restaurant cleanliness in the kitchen.
The changes go into effect January 1st.
Fatal Vibrio vulnificus infection associated with eating raw oysters, New Caledonia
01.jan.11
Emerging Infectious Disease
Cecile Cazorla, Aurelie Guigon, Martine Noel, Marie-Laure Quilici, and Flore Lacassin
http://www.cdc.gov/eid/content/17/1/136.htm
To the Editor: The bacterium Vibrio vulnificus is a marine flora saprophyte that can cause necrotic skin infection and septicemia in humans who eat shellfish. Symptoms of septicemia (mortality rate >50%) have been described mostly in Florida and Japan among persons who ate raw filter-feeding shellfish when seawater temperatures are >20°C (1).
V. vulnificus–related septicemia introduced through the digestive system appears within 7 days after ingestion (2). Clinical signs and symptoms include fever, collapse, and metastatic necrotic skin lesions. We report 3 patients from New Caledonia who died after V. vulnificus infection, which they probably acquired by eating contaminated oysters. These patients were hospitalized during February–May 2008 at Noumea Hospital (Noumea, New Caledonia).
Patient 1 was a 51-year-old man with fever, muscle pains, bleeding gums, and a history of alcohol abuse; within 48 hours after symptom onset, he died of septic shock, with diffuse ecchymoses and purpura. Patient 2 was a 67-year-old woman with no known concurrent conditions who was admitted to the hospital with chills, diarrhea, and vomiting; septic shock developed, with painful erythematous plaques on the lower limbs becoming foamy, confluent, and necrotic. Patient 3 was a 74-year-old woman with untreated lupus who was hospitalized with lower-limb edema, hypotension, hypothermia, and erythematous skin lesions. All 3 patients received cephalosporins but died of multiple organ failure within 12 hours after hospital admission.
Peripheral blood aerobic–anaerobic samples were taken from all patients, stored in BacT/Alert FA vials (bioMérieux, Marcy-l'Etoile, France), and incubated in the BacT/Alert 3D system (bioMérieux). Curved mobile gram-negative bacilli were isolated from blood samples cultured on conventional media without additional salt within 24 h after incubation at 37°C in a 5% CO2-enriched atmosphere. V. vulnificus was identified through the Vitek2 system (bioMérieux) and confirmed by using the Api 20E system (bioMérieux).
Strains were sent to the Centre National de Reference des Vibrions et du Choléra, (Institut Pasteur, Paris, France), which by PCR confirmed the gene encoding virulence-associated hemolysin, a species-specific marker (3). Molecular typing by pulsed-field gel electrophoresis was performed to assess possible clonality of the strains.
Several studies have shown the genomic diversity among environmental and clinical V. vulnificus isolates. The use of genotyping methods has identified >100 V. vulnificus strains in a single oyster (4) and notable heterogeneity among clinical isolates from multiple patients, even if a unique pathogenic strain causes the infection in each patient. Thus, V. vulnificus infections within a large population at risk may result from rare events controlled more by the host than by the bacterial strain (5).
Pulsed-field gel electrophoresis genotype analysis enabled us to divide the strains into 2 groups. One group included the isolate from patient 1, and the other group included isolates from patients 2 and 3, which despite having slightly different NotI and SfiI patterns reflecting genetic rearrangement, clearly belonged to a single clone. Isolation of strains with such a high degree of homogeneity is not common, raising the question of the existence of V. vulnificus clones that are particularly virulent or adapted to humans. Currently, however, reliable markers for determining V. vulnificus virulence do not exist. Thus, no genotyping system is likely to be useful for rapidly identifying strains that affect public health (6). V. vulnificus–related analysis requires the assumption that all strains are virulent.
Epidemiologic information collected from patients' families indicated recent consumption of raw oysters. Two of the 3 cases occurred within a short time frame and were associated with eating local oysters harvested on the west coast of New Caledonia.
The literature mentions few cases of V. vulnificus infection in the South Pacific. Cases described were isolated, rarely fatal, and involved infection through the skin (7–10). The V. vulnificus infections we report may be related to the emergence of a new clone or to changes in the climate or environmental conditions. New Caledonia experienced unusual weather conditions during the first half of 2008 (heavy rains and exceptionally high temperatures). These specific conditions may have favored higher sea surface temperatures, lower salinity, increased turbidity, and subsequent multiplication of V. vulnificus in seawater.
A range of projects were implemented to train practitioners to recognize potential V. vulnificus infections. Local health authorities issued criteria for defining suspected cases of V. vulnificus infection and recommendations for early medical care of patients with clinical symptoms. Methods of detecting the bacterium in human and animal health laboratories were improved, particularly by the systematic use of selective media in the event of suspected clinical V. vulnificus infection and standardized reporting of V. vulnificus isolation. Preventive measures, such as improving microbial surveillance and warning consumers about risks associated with eating raw seafood, are essential to help reduce the risk for V. vulnificus–induced illness.
Acknowledgments
We thank Jacob Kool, Martha Iwamoto, Rajal Mody, and Dominique Hervio-Heath for help in investigating these cases and for formulating recommendations.
References
Koenig KL, Mueller J, Rose T. Vibrio vulnificus: hazard on half shell. West J Med. 1991;155:400–3.
Hlady WG, Klontz KC. The epidemiology of Vibrio infections in Florida, 1981–1993. J Infect Dis. 1996;173:1176–83.
Brauns LA, Hudson MC, Oliver JD. Use of the polymerase chain reaction in detection of culturable and nonculturable Vibrio vulnificus cells. Appl Environ Microbiol. 1991;57:2651–5.
Buchrieser C, Gangar VV, Murphree RL, Tamplin ML, Kaspar CW. Multiple Vibrio vulnificus strains in oysters as demonstrated by clamped homogeneous electric field gel electrophoresis. Appl Environ Microbiol. 1995;61:1163–8.
Tamplin ML, Jackson JK, Buchrieser C, Murphree RL, Portier KM, Gangar V, et al. Pulsed-field gel electrophoresis and ribotype profiles of clinical and environmental Vibrio vulnificus isolates. Appl Environ Microbiol. 1996;62:3572–80.
Sanjuán E, Fouz B, Oliver JD, Amaro C. Evaluation of genotypic and phenotypic methods to distinguish clinical from environmental Vibrio vulnificus strains. Appl Environ Microbiol. 2009;75:1604–13. PubMed DOI
Ralph A, Currie BJ. Vibrio vulnificus and V. parahaemolyticus necrotising fasciitis in fishermen visiting an estuarine tropical northern Australian location. J Infect. 2007;54:e111–4. PubMed DOI
Wise KA, Newton PJ. A fatal case of Vibrio vulnificus septicemia. Pathology. 1992;24:121–2. PubMed DOI
Preda TC, Preda VA, Mekisic AP. Septic shock from penetrating leg injury with Vibrio vulnificus infection. Med J Aust. 2009;190:716.
Upton A, Taylor S. Vibrio vulnificus necrotising fasciitis and septicaemia. N Z Med J. 2002;115:108–9.
CANADIAN pork industry targets 48 hour swine movement reporting
14.dec.10
Farmscape
http://www.farmscape.com/f2ShowScript.aspx?i=23561&q=Canadian+Pork+Industry+Targets+48+Hour+Swine+Movement+Reporting
The Manager of PigTrace Canada says the faster information can be reported on the movement of swine the more effective a new national swine traceability system will be.
Proposed federal regulations designed to accommodate the creation of a new national swine traceability system are expected to be published for public comment in Canada Gazzette-1 in the first quarter of 2011.
Under the proposed regulations stakeholders will be required to report information on the movement of swine within 48 hours.
Jeff Clark, the manager of PigTrace Canada an initiative of the Canadian Pork Council, acknowledges there have been concerns expressed that 48 hours might not be practical.
Clip-Jeff Clark-Canadian Pork Council:
Right now that's in the regulations for a couple of reasons.
It's an international standard.
If we can accomplish it it'll give the Canada pork sector a very very good reputation in terms of not just our excellent pork quality but also a very strong traceability system that's becoming more and more of an interest to the importing countries that buy Canadian pork.
There's reasons to really hit that 48 hours.
When you're looking at an emergency situation, the worst one being a foreign animal disease, a foot and mouth disease issue but even production diseases like PRRS, the quicker you can get on top of it and find the source of the contamination or disease infection and then eradicate it you'll prevent spread and then potentially the quicker you can get back into business.
We do know from economic studies that have been done, the longer it takes to get the traceback information, the longer it takes to actually do the investigation and the financial repercussions are exponential so the tighter we can get it the better the return on investment will be.
Of course if we can get real time on the hour it would be great.
We know that's not achievable for most people.
48 hours is kind of a happy medium.
Clark says, while there are no guarantees traceability will improve market access, a growing number of the high value importers are demanding traceability and in some cases it could become a requirement to sell pork into certain markets.
For Farmscape.Ca, I'm Bruce Cochrane.
Occurrence of Listeria spp. in Brazilian fresh sausage and control of Listeria monocytogenes using bacteriophage P100
13.dec.10
Food Control
Lívia P.R. Rossi, Rogeria C.C. Almeida, Layse S. Lopes, Ana C.L. Figueiredo, Maria P.P. Ramos and Paulo F. Almeida
http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6S-51P9WXR-1&_user=10&_coverDate=12%2F13%2F2010&_rdoc=1&_fmt=high&_orig=search&_origin=search&_sort=d&_docanchor=&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=677c03f9f6eb90e4b093b00109bd12b4&searchtype=a
Abstract
Since the 1980s, an increase in outbreaks of human listeriosis linked to contaminated food has been a concern of health authorities. Intensively manipulated foods, such as Brazilian fresh sausage, are frequently responsible for food‑borne diseases. In this work the occurrence of Listeria monocytogenes and the efficacy of bacteriophage P100 (LISTEX™) to control the microorganism was evaluated in Brazilian fresh sausage. Eighty samples were analyzed, 40 each of swine and chicken Brazilian fresh sausage. Listeria spp. were isolated from 12 samples (15%), of which three (3.75%) were positive for L. monocytogenes. L. monocytogenes strains isolated belonged to serotype 1/2a. L. monocytogenes1/2a was inoculated in Brazilian fresh sausage (2.1 x 104 cfu/g) with the bacteriophage added thereafter (3.0 x 107 pfu/g). Samples were analysed immediately (day zero) and then stored at 4 °C for 10 days. The bacteriophage P100 reduced L. monocytogenes counts by 2.5 log units at both 0 and 10 days compared to controls without bacteriophage. In spite of this, the populations of L. moncytogenes increased over the 10 day storage. Our data demonstrate that in one of the samples the use of the bacteriophage dropped the bacteria count below the level of direct detection. This study demonstrates a new alternative for pathogen control in the food industry, especially in the processes used to produce Brazilian fresh sausage.
The use of microbiological surveys to evaluate the co-regulation of abattoirs in New South Wales, Australia
13.dec.10
Food Control
Catherine Bass, Paul Crick, David Cusack, Glenn Locke and John Sumner
http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6S-51P9WXR-2&_user=10&_coverDate=12%2F13%2F2010&_rdoc=1&_fmt=high&_orig=search&_origin=search&_sort=d&_docanchor=&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=e430fe87351621d09a2fddd4a7349988&searchtype=a
Abstract
In order to develop a microbiological baseline of meat produced for domestic consumption in the state of New South Wales, chilled carcases were sampled from 16 abattoirs. Aerobic Plate Counts (APCs) and Escherichia coli counts were obtained from samples taken by sponging sites specified for each species in the Microbiological Guidelines to the Australian meat standard. On beef carcases the mean log10 APC/cm2 was 2.21 and E. coli was detected on 25% of carcases (mean log positives -0.61/cm2). For sheep carcases corresponding values were 2.4, 53% and log10 -0.06/cm2, respectively. For pig carcases values were 2.81, 63% and log10 -0.23/cm2, respectively. For skin-off goat carcases values were 1.15, 27% and log10 -0.38/cm2, respectively. In the present survey, levels of indicator bacteria on carcases processed via the co-regulatory system operated in Australia were similar to those established in surveys of abattoirs that operate the traditional system overseen by government inspectors.
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