September 2005

Sep 26 2005
Madeleine Brindley, Western Mail
Last week was dominated by the growing E.coli O157 outbreak which hit schoolchildren across South Wales. As food-borne illnesses continue to affect millions every year, Health Editor Madeleine Brindley and the Food Standards Agency Wales present an instant guide to food poisoning
EVERY year it is estimated that one in 10 people will suffer from a bout of food poisoning as a result of eating food contaminated with bacteria.
At its most serious, food poisoning can lead to severe illnesses and even kill.
Bacteria and germs in food are very hard to detect because they do not affect either the taste, appearance or smell of food.Continue Reading Do you know what’s on your plate?

Research to focus on prevention in food sources, such as chicken
By Marilyn Bitomsky
GOLD COAST, AUSTRALIA | The incidence of foodborne gastroenteritis caused by Campylobacter has now surpassed that of salmonella and shigella by a factor of at least two, according to an Australian scientist.
To seek prevention and treatment answers, the 13th International Workshop on Campylobacter, Helicobacter and Related Organisms focused on warm-blooded animals and birds, particularly those that are part of our food chain.
“Spread through contaminated poultry and meats, unpasteurized milk and unchlorinated water, Campylobacter has become a major cause of lost productivity in the workplace and a health issue of concern,” said Dr. Victoria Korolik from Griffith University’s Institute for Glycomics here.Continue Reading Campylobacter rises as culprit for foodborne gastroenteritis

William Marler (Bill) is the managing partner in the law firm Marler Clark L.L.P., P.S. Since 1993, Bill has represented thousands of victims of E. coli, Salmonella, Hepatitis A, Listeria, Shigella, Campylobacter and Norovirus illnesses in over thirty States.
Food poisoning lawsuits against companies responsible for introducing contaminated food into our food supply have become

By Charles W. Schmidt
Sep 17, 2005
Mounting evidence suggests that the poultry industry’s use of antibiotics promotes antibiotic resistance among the foodborne bacteria that infect humans. One such bacterium is Campylobacter, a pathogen common to chicken products. Every year more than 1 million Americans develop Campylobacter -induced food poisoning from eating undercooked contaminated chicken. Resistant strains of Campylobacter are a growing public health threat, particularly among elderly and immunocompromised patients. This month, researchers from the Johns Hopkins Bloomberg School of Public Health provide evidence suggesting that chickens raised without antibiotics are less likely to carry antibiotic-resistant strains of Campylobacter [EHP 113:557-560].
The study focused on fluoroquinolones (FQs), a class of antimicrobials used to control the bacterium Escherichia coli in broiler chickens. Of the two FQs initially approved for use in poultry, Sara Flox WSP and Baytril, only the latter remains on the market. The Food and Drug Administration is seeking to repeal approval for Baytril due to concerns that it contributes to microbial resistance.Continue Reading Poultry’s Persistence Problem – Drug-Resistant Campylobacter in Chicken

14/09/05 – Health news section
A common stomach bug that strikes more than 42,000 people a year could be spread in tap water, experts warned.
Campylobacter, the commonest reported bacterial cause of infectious intestinal disease in England and Wales, causes severe diarrhoea, stomach pain and vomiting.
The bug is linked to undercooked meat, especially chicken, unpasteurised milk and untreated water and can also be spread by pets.Continue Reading Tap water could spread stomach bug

Date: 03/09/05
Poorly cooked meat is a major cause of lost productivity in the Australian workplace, a scientist says.
Victoria Korolik, of the Griffith Institute for Glycomics, said around 200,000 Australians fell ill annually from a form of food poisoning caused by Campylobacter bacteria.
She said the bacteria was spread through contaminated meats, particularly poultry, unpasteurised milk and unchlorinated water.Continue Reading Food poisoning ‘costs productivity’