Campylobacter Lawyer & Attorney : Marler Clark : Campylobacter Blog

Contrary to popular belief, some disease causing bacteria may actually survive the composting process. Researchers from Agriculture and Agri-Food Canada report in the February 2010 issue of the journal Applied and Environmental Microbiology that campylobacter bacteria in cattle manure can survive composting and persist for long periods in the final product.

Campylobacter bacteria are the most common cause of gastroenteritis in the developed world. They are frequently shed by beef cattle in manure and although the impact on human health is undetermined there appears to be a link in areas such as Alberta, Canada where cases of human campylobacteriosis are extremely common and the cattle density is high.

Composting is described as a process in which organic matter in manure is stabilized through water loss, nutrient transmission, alteration of physical structure, elimination of weed seeds, and the inactivation of coliform bacteria, protozoan cysts and oocysts and viruses. Government agencies in both the United States and Canada recommend composting to reduce pathogen levels in manure.

In the study researchers examined the persistence of naturally occurring campylobacter bacteria in compost derived from manure of beef cattle that were administered antibiotics (AS700) and a control group that were not. Bacterial populations were the same in both groups, however, the temperature of the AS700 compost was more viable and not as high as that of the control group. Water content, total carbon, total nitrogen and electrical conductivity varied significantly between groups. Results showed that no reductions in the quantities of Campylobacter jejuni DNA were observed throughout the 10-month composting period. Further testing suggests that Campylobacter DNA examined from compost was extracted from viable cells.

"The findings of this study indicate that campylobacteria excreted in cattle feces persist for long periods in compost and call into question the common belief that these bacteria do not persist in manure," say the researchers.

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What would a Thanksgiving turkey be without its stuffing, and what better place for that stuffing than inside the turkey?

Despite the tradition involved, a food-safety specialist in Penn State's College of Agricultural Sciences says some practices are worth reconsidering, especially since Mom may not have fully appreciated the risk of foodborne illness.

"Cooking a stuffed turkey is riskier than cooking an unstuffed one, because it takes longer for the stuffing to reach the proper internal temperature of 165 degrees F when it is placed into the cavity of the bird," said Martin Bucknavage, food safety specialist in the department of food science. "While people concern themselves about cooking the bird to 165 degrees F, they must ensure that stuffing also achieves that temperature."

Bucknavage noted that often the turkey ends up overcooked in getting the stuffing to the proper temperature, or the stuffing ends up undercooked because the turkey is removed from the oven when the bird is at the right temperature, but the stuffing is not.

"It is the undercooked stuffing that poses the real risk," he said. "Bacterial pathogens such as Salmonella may be present in the cavity of the bird and can contaminate the stuffing. If the stuffing is not cooked thoroughly, Salmonella can survive and may infect those who consume it."

If you want a properly cooked, stuffed bird with less chance of foodborne illness, Bucknavage said, just cook your stuffing separately. To preserve a family tradition, stuff your fully cooked bird with the cooked stuffing before serving. If you simply must stuff your bird before cooking, take extra care to ensure the internal temperature of both the bird and the stuffing exceeds 165 degrees F before serving.

Another common practice that Bucknavage discourages is washing the outside surface of your store-purchased bird.

"The problem with this practice is that pathogenic bacteria often are embedded in the surface of the skin," he said. "When faucet water hits bacterial pathogens, they become aerosolized and land all over your kitchen counter, the faucet and you.

"The U.S. Food and Drug Administration says Campylobacter is one of the most common causes of diarrheal illness in the country, and undoubtedly, many of these cases are a result of cross-contamination in the kitchen. So there is no need to wash the outside of your bird -- the cooking process easily will kill these bacteria. But you still need to clean and sanitize your counter and any kitchen equipment that touches the raw bird."

Lastly, although Mom may have thawed that frozen bird on the counter overnight, this method has been shown to help increase the amount of pathogenic bacteria that might be present on the raw turkey. Rather, you can use one of three methods:

--Thaw in the refrigerator. "You should allow about 24 hours for every five pounds of turkey in a refrigerator set at 40 degrees F or below," he said. "Be sure to place the frozen turkey, breast side down, in the original wrapper in a container to prevent raw fluids from dripping on other foods. A 16-pound turkey will require three and a half days of refrigerated thaw time."

--Thaw under cold water. Submerge the wrapped turkey in cold tap water in a leak-proof plastic bag to prevent cross-contamination and to prevent excess pick-up of moisture. Allow 30 minutes per pound, and change the water every 30 minutes until the turkey is thawed.

--Thaw in your microwave. "You can do this if your microwave is large enough," Bucknavage said. "Follow the manufacturer's instructions, and be sure to cook the bird immediately once you've thawed it this way.

"Mother won't mind if you change a thing or two if it means keeping this generation's food safe," Bucknavage said.

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A USDA survey indicates that cold water immersion and other antimicrobial interventions in poultry processing substantially improve the microbiological profile of raw chickens. The survey found that 5% of the raw chickens in the survey had salmonella after chilling and 11% had campylobacter, down from 41% and 71%, respectively, prior to evisceration. Additionally, the actual number of bacteria on each raw chicken was greatly reduced, by about 99% on average with respect to campylobacter and 66% on average for salmonella.

According to Steve Pretanik, director of science and technology for the National Chicken Council, the USDA survey shows that the industry is doing an excellent job of reducing the presence of potentially disease-causing bacteria on raw chicken. Pretanik emphasized that the investments made by the industry in improved technology and bacteria-fighting interventions have paid off in terms of a safer product for consumers. He noted that any remaining bacteria are destroyed by the heat of normal cooking.

USDA conducted the study from July 2007 to June 2008 at 182 broiler slaughter plants. The agency collected a total of 6,550 samples, divided equally between samples taken at the re-hang station and after the chiller. Raw chickens were processed under the available antimicrobial measures of each plant, which typically include the use of chlorinated water in processing and in the chiller.

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It is not just the New York Times that writes great stories. The Daily Triplicate of Crescent City, California has done a great piece on Mari Tardiff and the risks of Campylobacter. Tip-of-the-pen to Nick Grube for “Mari’s Climb.” This is the first of a three part series.

On the weekend after Mari drank raw milk, she developed flu-like symptoms, including diarrhea and vomiting. It was later confirmed that the raw milk she drank was tainted by Campylobacter. By Thursday, June 12, the food poisoning was overwhelming her body with an amazingly swift force. First her vision blurred. Then her hands went numb. Mari went to an emergency room, and there lab work was done and abdominal X-rays were taken. But doctors could not determine what was wrong. On Friday, Peter took Mari to a neurologist. An MRI was normal but the doctor and radiologist mentioned a frightening possibility – Guillain-Barré syndrome, or GBS, a potentially fatal inflammatory disorder.

Hours later Mari’s legs were on fire, searing with pain that, ironically, only hot water helped to soothe. Her legs hurt so much that she soon retreated to bed, wrapping her legs in warm towels and a heating blanket. During that night, Mari awoke and realized she could not move. Peter bear-hugged her to lift her to the toilet and then carried her back to bed. In the early hours of the morning, he called for help, which led to an ambulance ride to the small Sutter Coast Hospital, and then a medivac flight to the Intensive Care Unit at the larger, better-equipped Rogue Valley Medical Center (RVMC) in Medford, Oregon. She remained hospitalized for two and one-half months.

Mari was moved to Redding Rehabilitation Hospital and was finally able to come home on November 1, 2008. Today, Mari lives in her family room, which now is equipped with a hospital bed, portable toilet, a Hoyer lift and a stand-up frame, all purchased by the Tardiffs. Using their own resources, they also renovated a downstairs half-bath and laundry room into a handicapped-accessible bathroom and shower. The Tardiffs pay two nurses $10.50 an hour to care for Mari from 7:30 A.M. until 7:00 P.M. five days a week while Peter is at work. Home health physical and occupational therapists also come to the house five days a week.

Mari works very hard at therapy but it is a slow, painful process. Peter has found it so upsetting that he no longer can watch. Every improvement is celebrated, but he knows how much discomfort and frustration goes into each minute, regained movement. Mari may never walk again. She lost her job, she lost her dreams and plans that she held dear. The illness has been a long, arduous journey for Mari, her family and friends, and while she has made progress, there remains a long way to go.

For a detailed description of the outbreak - see LINK.

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The Food Standards Agency has published the findings of a new survey testing for campylobacter and salmonella in chicken on sale in the UK.

The survey showed that campylobacter was present in 65% of the samples of chicken tested. Salmonella was in 6% of samples, 0.5% of these samples contained S. enteritidis and S. typhimurium.

Andrew Wadge, Director of Food Safety at the Food Standards Agency, said: "The continuing low levels of salmonella are encouraging, but it is disappointing that the levels of campylobacter remain high. It is obvious more needs to be done to get these levels down and we need to continue working with poultry producers and retailers to make this happen. Other countries like New Zealand and Denmark have managed to do so; we need to emulate that progress in the UK."

As part of the Agency’s work to reduce levels of campylobacter in UK-produced chicken an international conference on campylobacter is being organised for 2010, where a range of options for tackling the bug will be discussed.

Campylobacter is the most common bacterial cause of food poisoning. It is responsible for around 55,000 cases of illness in the UK every year, and is therefore one of the key organisms the Agency is tackling in order to reduce levels of foodborne illness. Campylobacter can be found on meat, unpasteurised milk, and untreated water; however there is strong evidence that chicken is the most common cause of illness.

The FSA emphasises that while campylobacter is still present in a significant proportion of fresh chicken sold in the UK, cooking chicken properly all the way through will kill the bug, so consumers can avoid the risk of illness.

The UK-wide survey of fresh chicken at retail was carried out between May 2007 and September 2008. During the course of the survey, 3,274 samples were tested for the presence of campylobacter and salmonella.

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The Wisconsin Department of Agriculture has announced that testing has confirmed that 35 campylobacter infections resulted from the consumption of unpasteurized “raw” milk. The agency announced on September 16 that DNA test results and other evidence have now established that the confirmed cases of Campylobacter jejuni infection, including 21 patients under age 18, were caused by unpasteurized milk purchased from Zinniker Family Farm near Elkhorn. The farm sells raw milk through a cow-share program.

Wisconsin Ag Connection reports that:

Additional testing showed that the Campylobacter jejuni isolated from 25 of the patients, all linked to Zinniker Family Farm, had the same DNA fingerprint. Manure samples obtained directly from milking cows on that farm also tested positive for Campylobacter jejuni with the same DNA fingerprint. Manure on the cows' udders or in the milking barn environment can contaminate milk. Pasteurization kills Campylobacter jejuni and other disease-causing bacteria in milk.

Agriculture officials count the Zinniker outbreak as the third major outbreak in Wisconsin since 2001 that has been tied to raw milk consumption. Sale of raw milk is illegal in Wisconsin.

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The New Zealand Food Safety Authority (NZFSA) is warning residents not to consume unpasteurized ("raw") milk due to risks posed by bacterial pathogens, such as campylobacter.   The press release, dated September 14, states:

 drinking unpasteurised milk is risky because it hasn’t been heat treated to kill any harmful bacteria that might be in the raw product, such as Salmonella, E. coli, Campylobacter and Listeria monocytogenes.

NZFSA also explains why "raw" milk is so risky.

It is very easy for harmful bacteria to get into raw milk during the milking process. They can cross into milk while it is still in the udder (via unrecognised mastitis) or milk can be contaminated from the dairy farm environment during milking. Once contaminated, raw milk is not subjected to any step between collection and consumption that will rid milk of the harmful bacteria; unlike pasteurised milk, which receives a heat treatment that kills them.

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We don’t get to report on a lot of good news here. Today, we do, though. The Washington Post is reporting that Navy scientist Patricia Guerry has made “discoveries that could lead to the first vaccine” for campylobacter jejuni. According to the report, such a vaccine could “potentially save tens of thousands of young lives in developing countries where the pathogen has proved deadly.”

Campylobacter jejuni is also a common illness in the U.S. In rare cases, it can lead to the development of Guillain Barre Syndrome (GBS).   GBS is a very serious illness that causes nerve paralysis.

According to the Post:

The vaccine candidate against the pathogen Campylobacter jejuni, developed by Guerry, her colleagues at the U.S. Naval Medical Research Center in Silver Spring and Canadian scientist Mario Monteiro, successfully protected against infection in monkeys during testing last year and is slated for human clinical trials.

If the vaccine becomes a reality, it would be significant step forward in reducing foodborne illness in the U.S. and internationally.

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In an informative article from U.S. News, Janurary W. Payne provides useful information on avoiding campylobacter infection.   Campylobacter is a bacterial infection, often spread through contaminated food.  

While it does not receive the notoriety of foodborne pathogens like E. coli O157:H7 and Salmonella, it is very common and can be quite dangerous.  In rare cases, Campylobacter infection can lead to Guillain-Barré (ghee-yan bah-ray) syndrome (GBS).   GBS is a disorder in which the body’s immune system attacks part of the peripheral nervous system.     Although this syndrome is rare (affecting about one to two persons in 100,000) it is the most common cause of acute neuromuscular paralysis in the world.

Payne provides four primary tips on avoiding Campylobacter infection:

• Limiting poultry exposure - especially exposure to raw poultry.   The public lacks sufficient appreciation of the risks of exposure to raw foods, especially poultry, in the preparation process.  According to FDA testing, Campylobacter has been found in nearly 50% of raw chicken breasts.  Good kitchen hygiene, including handwashing, is important.
• Proper hygiene with pets.   Payne reports that new animal owners (including dog owners)  are more likely to get Campylobacter infections.   Long time owners may build some resistance to infection.   Once again, washing hands is a good idea.
• Travel Abroad-  the water supply in some countries can pose a threat.
• Limit Antacids- Payne reports that antacids neutralize the stomach acids that help protect our bodies from bacteria.

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 The latest scam by the raw milkers is found in Florida, according to the Sarasota Herald Tribune.   It reports:

The label on the jug reads "for pet use only," but in the privacy of their kitchens, thousands of people statewide mix smoothies with, churn ice cream with, and drink cold glasses of raw milk.

It is illegal in Florida and many other states to sell raw milk as a human beverage because it can harbor pathogens such as Listeria and E. coli. Milk meant for people must undergo a heating process called pasteurization, which kills all bacteria.

But no laws forbid drinking it.

The headline to the story says it all: "Raw-milk lovers skirt the law: Unpasteurized product must be labeled 'pet use only,' but people are drinking it."  Catch it all in the Sarasota H-T. 

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Most all of the upper Midwest, but especially the area novelist Fredrick Manfred named Sioux land, is an area of hard water.   We know a little bit of what we are talking about here as Emmett J. Culligan was our grandfather's first cousin.

Like many others in our family, the "Culligan Man" spent time as an expectant father at St. Joseph's Hospital in Sioux City, Iowa one January day in 1921.  Walking the halls, he found his way down in the boiler room, where he was perplexed about two large cylindrical tanks.  The boiler tender told him the tanks were used to "soften" the water to prevent scales in the boilers and make soap in the hospital laundry go furthers.

As the story goes, cousin Emmett was so interested in how St. Joe's made soft water that the boiler man gave him a coffee can full of the "Zeolites," the greenish black stuff that removed the hardness from water like magic.

It took Emmett another 15 years or so to put it all together, but as we all know, soft water systems installed by calling "Hey Culligan Man" became more common than not in hard water areas like those around Sioux land.

And now that could be solve a new problem.  

Writing for the United States Department of Agriculture (USDA), Sharon Durham reports that water hardness plays a role in removing bacteria from chicken skin.  She reports:

 

Reducing water hardness may increase its ability to remove bacteria from broiler chicken skin, according to Agricultural Research Service (ARS) scientists in Athens, Ga.  Water hardness varies in different geographical locations, but most water tested in the United States has some degree of hardness. 

“Hard” water has higher concentrations of dissolved minerals, such as calcium and magnesium.  Water is softened by removing these minerals, either mechanically or chemically. 

Microbiologist Arthur Hinton, Jr., and chemist Ronald Holser of the ARS Richard B. Russell Research Center in Athens conducted studies comparing the ability of very hard, moderately hard, and “soft” water to rinse away bacteria like Campylobacter,Staphylococcus and Pseudomonas from the skin of broiler chicken carcasses.

Very hard water was prepared by dissolving calcium chloride and magnesium chloride in distilled water, and moderately hard water was prepared by diluting one part very hard water with one part soft water.  Potassium citrate was used to reduce water hardness.

After five rinses in each water type, soft water removed up to 37 percent more bacteria from the chicken skin than did the other two water types.

Campylobacter bacteria are found in the intestinal tract of birds and can contaminate the bird’s carcass during processing. Staphylococcus is normally found on the skin of the birds, and Pseudomonas is a type of spoilage bacteria that can be found in processing water.

There is more at the ARS site.

 

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 In a July 1 letter that appeared in the Stillwater News Press titled, "Know the Facts," Director of the Food Safety Division for the Oklahoma Department of Agriculture, Food and Forestry, Stan Stromberg, explained the milk pasteurization process:

In the High Temperature/Short Time process, which is typically used in milk pasteurization, the milk is forced between metal plates or through pipes heated on the outside by hot water, and is heated to 161 degrees F for 15 to 20 seconds, followed by quick cooling to about 39 degrees.

This process does not add any ingredient to the milk and it certainly does not add formaldehyde, which is considered to be carcinogenic.

This process is designed to achieve a 5-log reduction, killing 99.999 percent of the viable microorganisms in milk.

Mr. Stromberg writes, "I would suggest that before anyone makes a decision to consume raw milk, they should thoroughly research this issue and make a rational decision on a scientific basis and not on an unfounded emotional basis." 

Consuming raw milk and other unpasteurized dairy products made from raw milk is an established risk factor for infection with pathogenic bacteria such as E. coli O157:H7, Salmonella, and Campylobacter.  E. coli and other pathogens are shed in the feces of livestock such as cows and goats and can contaminate milk during the milking process. Although practicing standard hygiene such as washing hands and keeping equipment clean can lower the potential for contamination, pasteurization is seen as the most effective treatment for reducing the number of E. coli and other contaminants found in milk.

Licensing or certifying dairies to sell raw milk does not guarantee that a safe product will be produced. Laws regulating the sale of raw milk were passed in the early 20th century, and in what proved to be a major public health success in the United States, the percentage of all food and water-borne outbreaks attributable to milk products dropped from 25 percent in 1938 to about 1 percent by 2005. Today, it is a violation of federal law to sell raw milk packaged for consumer use across state lines (interstate commerce), but each state regulates the sale of raw milk within its own state lines (intrastate).

In Washington, all raw milk product packaging must include the following warning:  “WARNING: This product has not been pasteurized and may contain harmful bacteria. Pregnant women, children, the elderly and persons with lowered resistance to disease have the highest risk of harm from use of this product.”  Rules for producing raw milk products in Washington are online, courtesy of the Washington Department of Agriculture.

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On average, slaughterhouse chickens were contaminated with thermotolerant Campylobacter 54 percent of the time, according to a recent poultry study in Chile. Two poultry slaughterhouses were included in the study. One had a 72 percent contamination rate, while campylobacter was found 36 percent of the time in the other.

"Our findings indicate that chilling process has a limited effect in the final products Campylobacter contamination because poultry enter the slaughter processing with high counts of contamination. This may represent a health risk to consumers, if proper cooking practices are not employed. The levels and frequencies of Campylobacter found during the processing of Chilean poultry appear to be similar to those reported elsewhere in the world," BMC Microbiology quoted the researchers as saying.

A copy of the provisional report can be found here.

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When you are standing at the poultry counter trying to decide which package of chicken breasts to buy, does it ever cross your mind to think about how old the bird was when it was axed?

Didn't think so.  Well, the good folks at British Poultry are giving that a lot of thought.

The European Union wants to cut the amount of Campylobacter in chickens. That has British Poultry looking hard at the issue.

Research data shows that chicks are campylobacter free for the first two or three weeks of their life. Professor Diane Newell says one option for UK's poultry industry would be to move forward the time of slaughter for chickens, which is the current practice in Scandinavia.

Professor Newell has also found that a 30 percent reduction in the risk to the consumer can be achieved with only a small reduction in the numbers of campylobacter on chicken carcasses.

UK 's poultry and meat sector is tackling campylobacter with a target of halving it by 2010 in British retail chicken.  For more on how the UK broiler industry is dealing with the future EU targets, go here.

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Sarah Svensson, the Ph D candidate who is an expert in Campylobacter and who was running as a Green Party candidate in British Columbia, lost.

She received 854 votes with a total of 12,731 ballots being cast in Columbia River-Revelstoke. The district easily re-elected the NDP's Norm Macdonald to his second term. He bested BC Liberal Party candidate Mark McKee, 7,043 to 4,834.

Ms. Svensson, according to the Green Party's website "is currently completing her doctorate in microbiology at UBC, where she studies the molecular biology of Campylobacter, a food-bourne bacterial pathogen. She hopes to continue researching infectious diseases that are the by-product of environmental and social change - complex diseases with difficult solutions."

We wish her better luck with that than she had in her short political career.

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We do not usually follow politics on this blog.  Nor are we any kind of experts about elections in British Columbia.   Who has a chance, and who does not---well, those are questions you are going to have to get answered elsewhere.

Nevertheless, we think its worth noting that one of the Green Party candidates running in the upcoming May 12th BC elections from Columbia River-Revelstoke is an expert in Campylobacter.   

The candidate we speak of is Sarah Svensson. The Green Party website says she "is currently completing her doctorate in microbiology at UBC, where she studies the molecular biology of Campylobacter, a food-bourne bacterial pathogen. She hopes to continue researching infectious diseases that are the by-product of environmental and social change - complex diseases with difficult solutions."

Whether she is serious about running for the job in Victoria is clearly on the mind of the local newspaper in Revelstoke. It reported:  "The Times Review has made several attempts to contact Svensson starting on April 21, including phoning numbers provided on the Green Party of BC website and by email, but was unable to reach the candidate by press time."

Ms. Svensson might also be focused on that Ph d about now!  We will try and let you know how she does come election day.

The BC Greens can be found here, and the Revelstoke Times Review story here. 

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New Zealand's South Canterbury is on many dream vacation lists. The area between the Conway and Waitaki rivers and what New Zealand calls its Southern Alps to the west, the area's many attractions are anything if not inviting.

The tourist brochures for Christchurch and other places in South Canterbury, however, do not mention the fact that this big area of New Zealand has more than its share of Campylobacter.   The Timaru Herald reports:

Campylobacter continues to be the most prevalent notifiable disease in South Canterbury and there is a study under way to find out why.

Statistics from South Canterbury District Health Board show in March there were seven cases of campylobacter in Timaru, three in the Mackenzie district and two in Waimate.

There have been no known outbreaks or obvious connection between the cases, medical officer of health Daniel Williams said.

New Zealand sees 10,000 cases of Campylobacter each year.    Three years ago, 970 hospital admissions were attributed to the disease.  Williams said the long incubation period often makes it difficult to link to the cause.

For more from NZ, go here.

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 Raw milk can be a host to a wide array of pathogens, including but not limited to, staphylococcus aureus, campylobacter jejuni, E. coli, listeria monocytogenes and yesinia enterocolitica. The incidence of infection varies worldwide and not all cases of illness are serious enough to be reported. Since 1998, the Centers for Disease Control and Prevention reported 831 illnesses, 66 hospitalizations and 1 death associated with raw milk. As recently as January 2009, a research study published in the journal Clinical Infectious Disease stated unpasteurized (raw) milk is a continued public health threat.

The writer is Jo-Ann Heslin, the dietitian and the author of the nutrition counter series for Pocket Books with 12 current titles and sales in excess of 7 million books.  Her words are found on HealthNewsDigest.com where she responds to the question: Is Raw Milk Safe To Drink?

Ms. Heslin does not mince words, answering: "In a word, no."   Go here and read it all.

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The UK's Farmers Weekly Interactive (FWI) is reporting that the British Poultry Council wants the government's Food Standards Agency to join it in setting up a technical group to come up with "cost effective measures for tackling campylobacter.

FWI quotes the Council's Ted Wright as saying: "Foodborne illness caused by campylobacter infection is still a problem. We know it is a widespread bacterium and that the chicken's gut provides an ideal environment for it to multiply. We are keen to work further to reduce campylobacter on poultrymeat."

"While indoor rearing can help reduce the incidence, greater scientific understanding is needed of how the organism gets into flocks. There have been several joint research projects between FSA and industry over many years, but we need to distil these findings into interventions that work.

"As Andrew Wadge of the FSA said recently, we need to look at what cost-effective measures we can put in place between the farm and the fork, which will intervene to eliminate camplylobacter," said Mr Wright  

"Therefore, we want to set-up a joint technical group to pull these together. There's a lot to do in this area, but we can hope that one day we will have campylobacter under control, at least in the poultry sector, in the same way that we now control salmonella."

 

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Hawaii's Star-Bulletin today takes a look at the high rate of campylobacter contamination being experienced on the islands of the nation's 50th State.   The newspaper reports that:

With about 800 cases per year, Hawaii has the highest rate of reported Campylobacter infections in the nation. Cross-contamination of foods with Campylobacter and other bacteria can happen at home, too. With the holiday season ahead, it's time to make sure that all the cook's helpers know how to avoid cross-contamination.

The taking off point for the article was the $3.2 million fine reportedly imposed on a Salt Creek Grill restaurant in Orange County, California.  The raw ahi the Salt Creek Grill  served caused permanent nerve damage to a young woman.  Raw Ahi (tuna)  is a commonly served entry in Hawaii.

The California victim was an avid runner whose condition progressed to permanent nerve damage. Test results indicated that she was infected by a type of bacteria called Campylobacter.  While not usually found in raw tuna,  the "Campy" bacteria is common in chicken.   Cross contamination was likely at the California Salt Creek Grill.

The Star-Bulletin article by Alan Titchenal, Ph.D., C.N.S., and Joannie Dobbs, Ph.D., C.N.S., , can be found here.  

The authors are nutritionists in the Department of Human Nutrition, Food and Animal Sciences, College of Tropical Agriculture and Human Resources, University of Hawaii-Manoa. Dobbs also works with University Health Services.

 

 

 

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 Last March when we wrote here about an outbreak of Campylobacter being attributed to the mud in a bike race up in British Columbia, we thought it was a one-time weird event. We were wrong. It has happened again.

We have this report from  Wales via Metro. Co.UK:

"Mud contaminated with sheep faeces was the most likely cause of 161 cyclists falling ill at a competition.

"The outbreak of vomiting and diarrhoea at the Mountain Bike Marathon, in Wales, was probably caused by Campylobacter in mud liquidised by heavy overnight rain, a report said on Tuesday.

The July incident, in Builth Wells, was investigated by the National Public Health Service for Wales."

Guess there is never a good time to be sheep dip.

 

 

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We'd be happy if the grocery store carts just came with wheels that worked. We do admit looking at each cart pretty carefully before taking it and we've always stacked things with some strategy in mind. (You do have to think about where the diaper-clad rider was sitting an hour earlier.) And we have on occasion used those handy wipes grocery stores have been offering us.

So it was only a matter of time before grocery stores began offering cart-washing services to their customer services. As the Wall Street Journal put it this week:

Though hardly Public Enemy No. 1, shopping carts are gaining a reputation as one of the dirtiest public places, with some found to harbor such microbial villains as the diarrhea-causing Campylobacter and the potentially deadly Salmonella.

Check out what's happening at the Chevy Chase Supermarket here.  It will be coming to a store near you soon enough!

 

 

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BioMed Central has published the abstract of a study into the character of Campylobacter isolates from infected children in northen Taiwan, as well as basic information about the patients, collected  from December 2003 to February 2005.

The study involved a total of 894 fecal specimens were collected by several clinics and hospitals from children who had diarrhea, followed by plating onto selective media. Drug susceptibility test of the isolates from these specimens were conducted by disk diffusion method and their serotypes were also studied using commercial antisera made in Japan.

According to the abstract, "the isolation rate of Campylobacter during these 15 months was 6.8 percent  and was higher in winter (11.1 percent) than in other seasons. C. jejuni was the most prevalent (95.1 percent) species in northern Taiwan, comparable to other developed countries.

"Among the 61 Campylobacter isolates, most were resistant to tetracycline (93.4 percent), nalidixic acid (91.8 percent), ciprofloxacin (90.2 percent), and ampicillin (85.5 percent). Erythromycin-resistant isolates represented 3.3 percent of all isolates, suggesting that this drug may be the first choice for treatment. The serotypes of the 61 isolates were demonstrated and only 41.4 percent were typable"

To access the full study, go here.

 

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When an upper crust food chain like Whole Foods finds itself down in the muck with the likes of Nebraska Beef, its going to get noticed.  And there's been plenty of attention to Whole Foods stooping so low.  Consider "Holy Cow, Whole Foods Linked to E. Coli Outbreak" in The Checkout Blog found on the Washington Post website.

The writers use the occasion to warn upper crust food store customers that they too are at risk.   The Checkout warns:

Some people also assume that the foods there are safer--as well as at farmer's markets or Uncle Joe's farm--from a pathogen standpoint because they "know" the cow or believe the person or store selling meat to them does. But food safety experts say that that assumption might be dangerous.

If you don't believe me, check out a Consumer Reports story that ran last year. CR tested various chickens, including organic ones, for campylobacter and salmonella. The report titled Dirty Birds , found that the organic variety had just as much campylobacter and more salmonella as the conventional broilers.

 

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Campylobacter jejuni (pronounced “camp-e-low-back-ter j-june-eye") is a bacterium that was first recognized as a cause of human gastrointestinal illness in 1975. Since that time, the bacterium has been identified as the most common cause of bacterial foodborne illness in the U.S., ahead of Salmonella – the second most common cause (MMWR Weekly, 2000, March 17; Tauxe, 1992).

Over 10,000 cases are reported to the Centers for Disease Control and Prevention (CDC) each year; however, many more cases go undiagnosed or unreported and estimates are that Campylobacter causes 2 to 4 million cases per year in the United States. Active surveillance for cases indicates that over 20 cases for each 100,000 persons in the population are diagnosed yearly, and 124 deaths are attributed to C. jejuni annually (CDC, 2005, October 6). Current estimates are that each case of campylobacteriosis costs $920 on average due to medical and productivity (lost wages) expenses with an annual total cost of approximately $1 billion (CAST, 1994).

The CDC reported that the incidence of Campylobacter infection decreased by 30 percent in the ten-year period between 1996 and 2006 (MMWR, 2007, April 13).
Campylobacter jejuni is a gram-negative, microaerophilic, thermophilic rod that grows best at 42°C (107°F) and low oxygen concentrations. These characteristics are adaptations for growth in its normal habitat – the intestines of warm-blooded birds and mammals. Several closely related species with similar characteristics, C. coli, C. fetus, and C. upsalienis, may also cause disease in man but are responsible for less than one percent of human infections annually (CDC, 2005, October 6).
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Campylobacter is the second most common cause of foodborne illness in the United States after Salmonella. Over 3,000 cases were reported to the Centers for Disease Control and Prevention in 2003, or 12.6 cases for each 100,000 persons in the population. Many more cases go undiagnosed and unreported, with estimates as high as 2 to 4 million cases per year. It is estimated that each case costs $920 on average due to medical and productivity (lost wages) expenses with an annual total cost of $1.2 billion.

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Campylobacter is the second most common cause of foodborne illness in the United States after Salmonella. Over 3,000 cases were reported to the Centers for Disease Control and Prevention in 2003, or 12.6 cases for each 100,000 persons in the population. Many more cases go undiagnosed and unreported, with estimates as high as 2 to 4 million cases per year. It is estimated that each case costs $920 on average due to medical and productivity (lost wages) expenses with an annual total cost of $1.2 billion.

Chicken is the most common food implicated. Any raw poultry—chicken, turkey, duck, goose, game fowl—meat and its juices may contain Campylobacter including organic and “free-range” products. Other foods include unpasteurized milk, undercooked meats such as beef, pork, lamb, and livestock offal, and occasionally shellfish, fresh produce, and eggs.

Most cases of Campylobacter infection occur as isolated, sporadic events, and are not usually part of large outbreaks. But, very large outbreaks (>1,000 illnesses) of campylobacteriosis have been documented, most often from consumption of contaminated milk or unchlorinated water supplies.

Other sources of Campylobacter that have been reported include children prior to toilet-training, especially in child care settings, and intimate contact with other infected individuals. Campylobacter jejuni is commonly present in the gastrointestinal tract of healthy cattle, pigs, chickens, turkeys, ducks, and geese. Direct exposure to feces from animals carrying Campylobacter can lead to infection. People have become ill from contact with infected dogs and cats. Pets that may carry Campylobacter include birds, cats, dogs, hamsters, and turtles. The organism is also found in streams, lakes, ponds, and dairy wastewater.

Symptoms of Campylobacter infection

The incubation period for Campylobacteriosis (the time between exposure to the bacteria and onset of the first symptom) is typically two to five days, but onset may occur in as few as two days or as long as 10 days after ingestion of the bacteria. The illness usually lasts no more than one week but severe cases may persist for up to three weeks, and about 25% of individuals experience relapses of symptoms.

Diarrhea is the most consistent and prominent manifestation of Campylobacter infection and is often bloody. Typical symptoms also include fever, nausea, vomiting, abdominal pain, headache, and muscle pain. A majority of cases are mild, do not require hospitalization, and are self-limited. However, Campylobacter jejuni infection can be severe and life-threatening. It may cause appendicitis or infect other organs as well as the blood stream. It is estimated that about one in 1,000 cases of Campylobacter infection results in death. Death is more common when other diseases (for example, cancer, liver disease, and immune deficiency diseases) are present.

Diagnosis of Campylobacter infection

Health care providers can look for bacterial causes of diarrhea by asking a laboratory to culture a stool sample from an ill person. Campylobacter is usually a self-limited illness; the affected person should drink plenty of fluids as long as the diarrhea lasts in order to maintain hydration. Antidiarrheal medications such as loperamide may allay some symptoms. Specific treatment with antibiotics is sometimes indicated, particularly in severe cases, and may shorten the course of the illness. Macrolide antibiotics (erythromycin, clarithromycin, or azithromycin) are the most effective agents. Fluoroquinolone antibiotics (ciprofloxacin, levofloxacin, gatifloxacin, or moxifloxacin) can also be used, but resistance to this class of drugs has been rising, at least in part due to their use in poultry feed. Consultation with a health care provider is recommended prior to taking anti-diarrheal medications or antibiotics.

Complications of Campylobacter infection

Long-term consequences and complications can sometimes result from a Campylobacter infection. Some people may develop a rare disease that affects the nerves of the body following infection. This disease is called Guillain-Barre syndrome (GBS). It begins several weeks after the diarrheal illness, may last for weeks to months, and often requires intensive care. Full recovery is common but some affected individuals may be left with mild to severe neurological damage. Two therapies, intravenous immunoglobulin infusions and plasma exchange, may improve the rate of recovery in patients with GBS.

Miller Fisher Syndrome (MFS) is a related neurological syndrome that can occur with a Campylobacter infection. In MFS, the nerves of the head are affected more than the nerves of the body. Another chronic condition that may be associated with Campylobacter infection is a form of reactive arthritis called Reiter's syndrome (RS). RS typically affects large weight-bearing joints such as the knees and the lower back. It is a complication that is strongly associated with a particular genetic make-up; persons who have the human lymphocyte antigen B27 (HLA-B27) are most susceptible.

Preventing Campylobacter infection

The single most important and reliable step to preventing Campylobacter infection is to adequately cook all poultry products. Make sure that the thickest part of the bird (the center of the breast) reaches 180F or higher. It is recommended that the temperature reaches at least 165F for stuffing and 170F for ground poultry products, and that thighs and wings be cooked until juices run clear. Do not cook stuffing inside the bird.

If you are served undercooked poultry in a restaurant, send it back for further cooking.

Consider using irradiated foods. Irradiation within approved dosages has been shown to destroy at least 99.9% of common foodborne pathogens including Campylobacter, which are associated with meat, poultry, and secondary contamination of fresh produce.

Transport meat and poultry home from the market in the coolest part of the vehicle (generally the trunk in winter and cab in summer). Defrost meat and poultry in the refrigerator. Place the item on a low shelf, on a wide pan, lined with paper towel; ensure that drippings do not land on foods below. If there is not enough time to defrost in the refrigerator, use the microwave.

Make sure that other foods, such as fruits or vegetables, do not come into contact with cutting boards or knives that have been used with raw meat or poultry. To avoid cross-contamination, carefully clean all cutting boards, countertops, and utensils with soap and hot water after preparing raw meat or poultry.

Rapidly cool leftovers. Never leave food out at room temperature (either during preparation or after cooking) for more than 2 hours.

Avoid raw milk products and untreated (not chlorinated or boiled) surface water.

Wash fruits and vegetables carefully, particularly if they are eaten raw. If possible, vegetables and fruits should be peeled.

Wash hands thoroughly using soap and water, concentrate on fingertips and nail creases, and dry completely with a disposable paper towel after contact with pets, especially puppies, or farm animals; before and after preparing food, especially poultry; and after changing diapers or having contact with an individual with an intestinal infection. Children should wash their hands on arrival home from school or daycare.

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1. Campylobacter Lawyer & Attorney : Marler Clark : Campylobacter Blog
www.campylobacterblog.com

2. Disease Listing, Campylobacter, General Information | CDC ...
Frequently asked questions about Campylobacter from The Centers for Disease Control and Prevention.
www.cdc.gov/node.do/id/0900f3ec80006b8f

3. Campylobacter jejuni-An Emerging Foodborne Pathogen
Campylobacter jejuni is the most commonly reported bacterial cause of foodborne.
www.cdc.gov/ncidod/eid/vol5no1/altekruse.htm

4. FDA/CFSAN Bad Bug Book - Campylobacter jejuni
Includes organism information, symptoms, associated foods, and complications.
www.cfsan.fda.gov/~mow/chap4.html

5. Campylobacter Infections
Campylobacter jejuni and Campylobacter fetus symptoms, causes, treatment, risk factors, and prevention.
www.kidshealth.org/parent/infections/bacterial_viral/campylobacter.html

6. CAMPYLOBACTER - Organisms of the genus Campylobacter are Gram-negative. Campylobacter are microaerophiles, which means that they can survive in a low oxygen environment.
www.medic.med.uth.tmc.edu/path/00001494.htm

7. WHO | Campylobacter
www.who.int/mediacentre/factsheets/fs255/en

8. Campylobacter - DrGreene.com - Learn about food poisoning and gastroenteritis, two illnesses commonly caused by campylobacter.
www.drgreene.org/body.cfm?xyzpdqabc=0&id=21&action=detail&ref=1041

9. Campylobacter - Wikipedia
www.wikipedia.org/wiki/Campylobacter

10. MedlinePlus Medical Encyclopedia: Campylobacter enteritis
Features symptoms, tests, treatment, complications, and prevention.
www.nlm.nih.gov/medlineplus/ency/article/000224.htm

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Campylobacter is the second most common cause of foodborne illness in the United States after Salmonella. Over 3,000 cases were reported to the Centers for Disease Control and Prevention in 2003, or 12.6 cases for each 100,000 persons in the population. Many more cases go undiagnosed and unreported, with estimates as high as 2 to 4 million cases per year.

Poultry is the most common food implicated. Other foods include unpasteurized milk, undercooked meats, mushrooms, ground beef, cheese, pork, shellfish, and eggs. Most cases of Campylobacter infection occur as isolated, sporadic events, not as part of large outbreaks.

Other sources of Campylobacter that have been reported include children prior to toilet-training, especially in child care settings, and intimate contact with other infected individuals. C. jejuni is commonly present in the gastrointestinal tract of healthy cattle, pigs, chickens, turkeys, ducks, and geese, and direct animal exposure can lead to infection. Pets that may carry Campylobacter include birds, cats, dogs, hamsters, and turtles. The organism is also occasionally isolated from streams, lakes and ponds.

Symptoms of Campylobacter infection

The incubation period for Campylobacteriosis (the time between exposure to the bacteria and onset of the first symptom) is typically two to five days, but onset may occur in as few as two days or as long as 10 days after ingestion of the bacteria. The illness usually lasts no more than one week but severe cases may persist for up to three weeks, and about 25% of individuals experience relapses of symptoms.

Diarrhea is the most consistent and prominent manifestation of Campylobacter infection and is often bloody. Typical symptoms also include fever, nausea, vomiting, abdominal pain, headache, and muscle pain.†A majority of cases are mild, do not require hospitalization, and are self-limited.†However, Campylobacter jejuni infection can be severe and life-threatening.†It may cause appendicitis or infect other organs as well as the blood stream. It is estimated that about one in 1,000 cases of Campylobacter infection results in death. Death is more common when other diseases (for example, cancer, liver disease, and immune deficiency diseases) are present.

Diagnosis of Campylobacter infection

Health care providers can look for bacterial causes of diarrhea by asking a laboratory to culture a stool sample from an ill person. Campylobacter is usually a self-limited illness; the affected person should drink plenty of fluids as long as the diarrhea lasts in order to maintain hydration. Antidiarrheal medications such as loperamide may allay some symptoms. Specific treatment with antibiotics is sometimes indicated, particularly in severe cases, and may shorten the course of the illness. Macrolide antibiotics (erythromycin, clarithromycin, or azithromycin) are the most effective agents. Fluoroquinolone antibiotics (ciprofloxacin, levofloxacin, gatifloxacin, or moxifloxacin) can also be used, but resistance to this class of drugs has been rising, at least in part due to their use in poultry feed. Consultation with a health care provider is recommended prior to taking anti-diarrheal medications or antibiotics.

Complications of Campylobacter infection

Long-term consequences and complications can sometimes result from a Campylobacter infection. Some people may develop a rare disease that affects the nerves of the body following infection. This disease is called Guillain-BarrÈ syndrome (GBS). It begins several weeks after the diarrheal illness, may last for weeks to months, and often requires intensive care. Full recovery is common but some affected individuals may be left with mild to severe neurological damage. Two therapies, intravenous immunoglobulin infusions and plasma exchange, may improve the rate of recovery in patients with GBS.

Miller Fisher Syndrome (MFS) is a related neurological syndrome that can occur with a Campylobacter infection. In MFS, the nerves of the head are affected more than the nerves of the body. Another chronic condition that may be associated with Campylobacter infection is a form of reactive arthritis called Reiter's syndrome (RS). RS typically affects large weight-bearing joints such as the knees and the lower back. It is a complication that is strongly associated with a particular genetic make-up; persons who have the human lymphocyte antigen B27 (HLA-B27) are most susceptible.

Preventing Campylobacter infection

The single most important and reliable step to preventing Campylobacter infection is to adequately cook all poultry products. Make sure that the thickest part of the bird (the center of the breast) reaches 180 degrees F or higher. It is recommended that the temperature reaches at least 165 degrees F for stuffing and 170 degrees F for ground poultry products, and that thighs and wings be cooked until juices run clear. Do not cook stuffing inside the bird.

Transport meat and poultry home from the market in the coolest part of the vehicle (generally the trunk in winter and cab in summer). Defrost meat and poultry in the refrigerator. Place the item on a low shelf, on a wide pan, lined with paper towel; ensure that drippings do not land on foods below. If there is not enough time to defrost in the refrigerator, use the microwave.

Rapidly cool leftovers. Never leave food out at room temperature (either during preparation or after cooking) for more than 2 hours.

Avoid raw milk products.

Wash fruits and vegetables carefully, particularly if they are eaten raw. If possible, vegetables and fruits should be peeled.

Wash hands thoroughly using soap and water, concentrate on fingertips and nail creases, and dry completely with a disposable paper towel after contact with pets, especially puppies, or farm animals; before and after preparing food, especially poultry; and after changing diapers or having contact with an individual with an intestinal infection. Children should wash their hands on arrival home from school or daycare.

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