November 2005

November 28, 2005
Meatingplace.com
Ann Bagel
Bacteriocins — proteins produced by bacteria — can reduce campylobacter in chicken intestines to nearly undetectable levels, according to a study published by the U.S. Department of Agriculture’s Agricultural Research Service.
The research was led by microbiologist Norman Stern of the USDA Agricultural Research Center in Athens, Ga., and Edward Svetoch of the Russian Federation State Research Center for Applied Microbiology in Obolensk.
Tens of thousands of bacterial isolates from poultry production environments were evaluated in the study. Several were found to have anti-campylobacter activity — namely Bacillus circulans and Paenibacillus ploymyxa.Continue Reading Research reveals new strategy to reduce campylobacter in chickens

Raw milk providers who sell shares in cow don’t see themselves in the retail business
By RACHEL LA CORTE
THE ASSOCIATED PRESS
VASHON ISLAND — Kelsey Kozack’s kitchen is a dairy wonderland. Fresh cheeses, yogurt and quarts of fresh raw milk abound, all compliments of Iris, a gentle, tan cow that grazes on the family’s seven-acre property.
Just 16, Kelsey has established and runs Fort Bantam Creamery from her family home on Vashon.
At first, Kelsey’s parents and sister were the main consumers of her culinary creations from Iris’ raw, unpasteurized milk. Then, neighbors got samples, and from there a small but passionate business began. Raw milk aficionados bought a “share” of Iris for a fee, and Kelsey handled the care, feeding and milking for them.
“After you’ve been drinking raw milk for a while, you can’t drink store-bought again,” she said. “It has a lot more flavor and is healthier.”Continue Reading Tiny dairies run afoul of state regulators

Associated Press
November 18, 2005
WASHINGTON — When Thanksgiving arrives next week, people should be groaning from full stomachs, not food poisoning.
More than 200,000 Americans get sick each day from what they eat, and turkey dinner with all the trimmings complicates it all. The government is offering some tips to keep holiday cooking from becoming an intestinal curse.
At the top of the list is washing your hands often, followed by keeping raw food separate from cooked food, using a food thermometer and storing leftovers in small portions in the fridge.Continue Reading Tips for turkey with trimmings, minus bacteria

Bruce Seal, research leader for the ARS Poultry Microbiological Safety Research Unit in Athens, is directing his group in the area of reducing foodborne bacterial pathogens like Campylobacter and Salmonella. These organisms can potentially sicken people who eat undercooked or cross-contaminated food. The scientists are continuing work spearheaded by ARS microbiologist Norman Stern, who was awarded two patent applications relating to bacteriocins, low-molecular-weight polypeptides that kill competing organisms. Stern was the first ARS researcher to travel to Russia for scientific collaboration under the OIRP-led program.
Bacteriocins were purified and tested on broiler chickens challenged and colonized with either Salmonella or Campylobacter, but Stern focused his endeavors on Campylobacter. The work was completed in collaboration with Edward Svetoch, a Russian Federation scientist at the State Research Center for Applied Microbiology in Obolensk.
Svetoch and Stern evaluated tens of thousands of bacterial isolates from poultry-production environments. They have found anti-Campylobacter activity in several organisms and have published their findings on Bacilluscirculans and Paenibacilluspolymyxa.Continue Reading Bacteriocins Halt Campylobacter and Salmonella

General Health
By USDA
Nov 15, 2005, 04:09
Persons with Acquired Immunodeficiency Syndrome (AIDS) are susceptible to many types of infection including illness from foodborne pathogens. They are at higher risk than are otherwise healthy individuals for severe illness or death. Affected persons must be especially vigilant when handling and cooking foods. The recommendations provided here are designed to help prevent bacterial foodborne illness.

Why Do Bacteria Endanger People with AIDS?

When the AIDS virus damages or destroys the body’s immune system, the person becomes more vulnerable to infection by foodborne bacteria and other pathogens. For example, the common pneumonia, which is caused by a bacterial infection of the lungs, can occur in any individual but occurs much more frequently in persons with AIDS. In addition, when pneumonia strikes a person with AIDS, it causes a more severe illness and is thus more dangerous.
What Types of Foodborne Bacteria are of Particular Concern to Persons with AIDS?
Certain types of foodborne illness are caused by bacteria which can grow on food. The bacteria can infect humans when the food is improperly handled or inadequately cooked. As with many other types of infections, persons with AIDS are at higher risk for developing severe illness or dying from these illnesses. Three types of bacteria are of particular concern for persons with AIDS: Salmonella, Campylobacter jejuni, and Listeria monocytogenes.Continue Reading Food Safety for Persons with AIDS

October 2005
Journal of Food Protection: Vol. 68, No. 10, pp. 2220–2223.
An action plan against thermophilic Campylobacter spp. in Norwegian broilers was implemented in May 2001. The action plan consists of three parts: a surveillance program including all Norwegian broiler flocks slaughtered before 50 days of age, a follow-up advisory service on farms delivering

November 1, 2005
Proceedings of the National Academy of Sciences (PNAS) Volume 102, Number 44, 16043-16048
Olivia L. Champion *, Michael W. Gaunt *, Ozan Gundogdu *, Abdi Elmi *, Adam A. Witney {dagger}, Jason Hinds {dagger}, Nick Dorr
Published: 01.nov.05
*Department of Infectious and Tropical Diseases, London School of Hygiene and Tropical Medicine, Keppel