Thursday, 27 July 2006, 2:54 pm
Press Release: Green Party
27 July 2006
The Green Party is alarmed that the Government will not take any decisive action in the foreseeable future to reduce the epidemic of campylobacter infections in New Zealand while it waits for yet more advice.
In the House today the Minister of Food Safety, in response to questioning by Greens’ Food Safety Spokesperson Sue Kedgley, said they would not act until further research was conducted.Continue Reading Lack of decisive action on epidemic is alarming
July 2006
Stress may help campylobacter infect broilers
Are happy chickens safe chickens? One researcher believes so, outlining a possible role of bird stress on the number of campylobacter positive flocks.
Speaking at the recent 2006 World Poultry Science Association meeting in York, Tom Humphrey of the University of Bristol revealed new results that show the incidence of campylobacter had fallen from 76%…
Don’t let danger sneak into your child’s lunchbox; it’s not hard to keep food safe
By DAN RAHN University of Georgia
You pack your child’s lunch for school early in the morning, but she doesn’t eat it until lunchtime. Is it still safe then? Foodborne illnesses can be serious, even deadly, for young children especially. But lunch doesn’t have to be risky.
“It’s not hard to keep packed lunches safe,” said Connie Crawley, a Cooperative Extension nutrition and health specialist with the University of Georgia College of Family and Consumer Sciences. “But it takes some thought and preparation.”
In a packed school lunch, Crawley said, food safety depends on what you pack and how you pack it.
Choosing the food is a big step. Many of your child’s favorites are perfectly safe at room temperature.Continue Reading Don’t let danger sneak into your child’s lunchbox; it’s not hard to keep food safe
Zooming in on the Campylobacter That Would Resist Antibiotics
Scientists who look for ways to eliminate foodborne pathogens are up against another obstacle: those pathogens that resist antibiotics. In particular, they want to single out the resistant bacteria for special attention and get rid of them.
Continue Reading Zooming in on the Campylobacter That Would Resist Antibiotics
O.C. restaurant hit with $3.2 million verdict
Tuesday, July 25, 2006
By NANCY LUNA
The Orange County Register
A San Clemente woman left with permanent nerve damage after eating an Ahi tuna appetizer at Salt Creek Grille was awarded $3.2 million by an Orange County jury.
The Dana Point eatery plans to appeal the July 11 verdict for Alexis Sarti, 22. She…
Combating campylobacter with common sense
21.jul.06
Massey University Press Release
A ban on the sale of fresh chicken meat is the not answer to preventing outbreaks of campylobacteriosis says food microbiologist Associate Professor John Brooks.
He says the media focus on the comparatively high incidence of campylobacteria outbreak in New Zealand has been triggered by incomplete information.
“No clear mode of transmission has been established between chicken meat and humans. Campylobacter is also found in cattle and sheep, ducks and domestic pets, and water and dairy farm effluent have also been found frequently to be contaminated.”Continue Reading Combating campylobacter with common sense
Bacterial villains are easy to prevent
11.jul.06
Helena IR
Laura Behenna
We’ve all heard news reports in recent years of people sickened or even dying from consuming food contaminated with E. coli or Salmonella bacteria.
So I was astonished recently to learn that bacteria called campylobacter cause many more cases of food-borne illness than either E. coli or Salmonella.
“Campylobacter is the leading cause of gastrointestinal illness in the United States, yet nobody’s heard of it,” Laura Hendley, a sanitarian with the Lewis & Clark City-County Health Department, informed me last week.
“Especially in this county,” her colleague Laurel Riek said. Riek added that between July 1, 2004 and June 30, 2005, Lewis & Clark County recorded 18 cases of campylobacter infection, compared with only six cases of illness from Salmonella.Continue Reading Bacterial villains are easy to prevent
Campylobacter illness linked to unpasteurized cheese curds: People advised not to eat raw milk products
Illness linked to unpasteurized cheese curds: People advised not to eat raw milk products
06.jul.06
Department of Agriculture, Trade and Consumer Protection
State of Wisconsin
MADISON – State health officials are advising individuals to avoid eating unpasteurized cheese curds produced by Wesley Lindquist of Highbridge, Wisconsin. More than 40 people have exhibited symptoms of nausea, diarrhea, bloody diarrhea, abdominal cramping, fever and occasionally vomiting after eating the white cheese curds produced by Lindquist.
People began getting sick between Ma 24 – June 2, 2006. Stool samples from six of the ill individuals were tested at the Wisconsin State Laboratory of Hygiene and the presence of Campylobacter jejuni was confirmed in all six specimens.Continue Reading Campylobacter illness linked to unpasteurized cheese curds: People advised not to eat raw milk products
Campylobacter Bug On The Rise
03 Jul 2006
Health and food safety experts say they are at a loss to explain a big rise in the number of cases of the food poisoning bug, campylobacter.
More commonly found in rural parts of the country, campylobacter now seems to be affecting larger numbers of city residents.
Donald Campbell, the principal public…
Concern at increase in campylobacter infection
Monday, 3 July 2006
Press Release: New Zealand Food Safety Authority
The New Zealand Food Safety Authority (NZFSA) is concerned about the continuing increase in cases of human campylobacter infection, highlighted in the latest monthly surveillance report from the Institute of Environmental Science and Research.
Campylobacter is a bacterium commonly found in animals and the environment. Since being made a notifiable disease in 1980, New Zealand’s reported cases of campylobacteriosis have risen steadily and health professionals acknowledge it as a major public health concern.
The source or sources of the latest rise in numbers are not clear and are the subject of investigations being undertaken by ESR. However, any increase in cases of the disease also increases the potential for contamination of food to occur from infected individuals, particularly in the home.Continue Reading Concern at increase in campylobacter infection