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% in 1993 to 20% in 2005.
Prof Humphrey believes this reduction is mainly through attention to detail and improved biosecurity, but many questions remain, including why does it peak in summer?
The reason for the peak is unclear and Prof Humphrey questioned whether it was due to stress of higher temperatures or greater airflow bringing more infected flies into the shed.
He then outlined evidence that increased stress gives the pathogen a helping hand in infecting the bird, including Irish research showing a six-fold increase in campylobacter in chickens after transport to the abattoir.
For the full article, see the new relaunched Poultry World.
Author: Richard Allison
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."
The call by a University of Otago researcher for a ban on the sale of fresh chicken in favour of frozen will not eliminate the contamination says Dr Brooks.
"Freezing may not provide the hoped-for protection from food-borne illness. The number of bacteria needed for infection to occur differs. For many types of bacteria this is in excess of 100,000 bacterial cells, but for campylobacter the infecting dose may be as low as six cells."
He says there is also confusion about the contamination of chicken carcases in the food processing chain. "Campylobacter cannot grow below about 30 degrees Celsius, which means it can't grow during processing. The bacteria are found in the gut of animals and birds, so spillage of faeces onto the carcase or cross contamination during processing is the most likely route."
Dr Brooks says the Poultry Industry Association and poultry farmers have made strenuous attempts to eradicate campylobacter in chicken flocks - a difficult feat as campylobacter cells are also found in flies.
"Infection spreads through a rearing house like wildfire, and birds are transported to the processing facility in cages, so further cross contamination can occur."
In the kitchen, thawing of frozen chicken can have its own hazards -- the release of moisture can cause cross contamination of surfaces and other foods. Dr Brooks says the thorough cooking of chicken will destroy the campylobacter.
"We don't know how many of the reported cases of campylobacteriosis were caused by undercooking of chicken on the barbeque, but we do know that it is difficult to ensure even heating of chicken pieces. This is quite different from barbecuing slices of red meat, which are essentially sterile on the inside and so can be cooked rare with no risk to the consumer."
He says education must be a priority for the control of food poisoning.
"It is common for raw foods to contain pathogens, and the consumer must take some responsibility for controlling food poisoning by preventing cross-contamination in the kitchen and cooking raw foods properly."
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 health advisor with the Food Safety Authority, says cases have jumped from an average 200 a week to 250 in recent months for no obvious reason.
Scientists, food safety experts and health professionals are using computer modelling to find ways to stop the number of cases increasing.
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.
A report recently commissioned by NZFSA and completed by ESR, Transmission routes for Campylobacteriosis in New Zealand, is helping NZFSA scientists to develop a computer-based risk assessment model that will evaluate all the steps in the food chain, up to the point of consumption, so that NZFSA risk managers can work out where best to intervene in food production processes to effectively reduce incidents of the illness.
NZFSA also reminds people that there are things they can do to help reduce the risk of infection. Two of the most important of these are to follow the 4Cs rule - clean, cook, cover, chill - and the 20+20 hand wash rule. NZFSA recommends washing your hands, using plenty of soap, for at least 20 seconds. Rinse them well and dry them for a further 20 seconds using a clean dry hand towel or disposable paper towel (the 20+20 rule).
Keep hand towels only for hands, or use paper towels - don't use the tea towel that is used to dry dishes. Use a fresh hand towel daily (or change it more often if it is wet).
Wash and dry your hands:
- before and after preparing food
- after handling raw meat and chicken (before you handle any other foods, or before you touch your face, mouth or eyes)
- after going to the toilet, helping a child to go to the toilet, or changing a baby's nappy
- after touching pets or farm animals
- after blowing or touching your nose, sneezing into your hand or touching your hair or your mouth while preparing food
- after gardening
- after handling rubbish.
The 4Cs and 20+20 rule are easy ways to remember the health-preserving basics of good food handling.
For more information on hand washing and safe food handling, check out NZFSA's website: www.nzfsa.govt.nz or visit the Foodsafe Partnership website: www.foodsafe.org.nz.
Homemade curds sicken dozens
Unlicensed cheesemaker told to halt production
By JESSE GARZA
jgarza@journalsentinel.com
Posted: June 22, 2006
More than 40 people have become ill after eating unpasteurized cheese curds produced by Wesley Lindquist of Highbridge, state health officials said Thursday.
Test results from six of those people confirmed the presence of Campylobacter jejuni bacteria, a statement from the Wisconsin Department of Health and Family Services said.
The bacteria cause nausea, diarrhea, abdominal cramping, fever and vomiting. On rare occasions, those affected develop more severe complications such as temporary arthritis or paralysis, generally after the initial symptoms have disappeared, the statement said.
State health officials urge anyone who has exhibited these symptoms and who has recently consumed unpasteurized milk or dairy products to contact their health care provider.
Anyone who has cheese curds produced by Lindquist, which are distributed in unlabeled clear bags, should contact the Ashland County-City Health Department so further testing can be done on the dairy product.
Lindquist has been ordered to stop production of the cheese curds, as well as all dairy manufacturing activity.
According to Donna Gilson, a spokeswoman for the state Department of Agriculture, Trade and Consumer Protection, the manufacturer was an "unlicensed cheesemaker using unlicensed facilities and unpasteurized milk" in what she called a "long-standing tradition" in Ashland County.
Food poisoning linked to cheese
State health officials are advising people to avoid eating unpasteurized cheese curds produced by Wesley Lindquist of Highbridge in Ashland County.
The cheese curds have been connected to an outbreak of campylobacter jejuni, a form of food poisoning. More than 40 people have become ill with symptoms including nausea, diarrhea, bloody diarrhea, abdominal cramping, fever and vomiting after eating the unpasteurized white cheese curds. Most started to become ill between May 24 and June 2.
People experiencing these symptoms who recently consumed unpasteurized milk or dairy products should contact their health care providers and notify the Ashland County Health Department. It is illegal to sell or distribute unpasteurized dairy products in Wisconsin.
Raw milk and cheeses: health risks are still black and white
June 6, 2006
National Center for Infectious Diseases
Each year, people become ill from drinking raw milk and eating foods made from raw dairy products. Unlike most of the milk, cheese, and dairy products sold in the United States, raw milk and raw dairy products have not been heat treated or pasteurized to kill germs. Although many states outlaw the sale of these items, many people including dairy producers, farm workers and their families, and some ethnic groups continue to drink raw milk and eat foods made from raw dairy products. Several types of raw cheeses such as feta, brie, queso fresco, sheep's and goat's milk cheese have been illegally sold in the United States.
Germs in These Products Cause Thousands of Illnesses
Raw milk and raw dairy products may carry many types of disease-causing germs such as Campylobacter, Escherichia coli, Listeria, Salmonella, Yersinia, and Brucella. When raw milk or raw milk products become contaminated, people who eat the contaminated foods can get sick. Here are a few examples of outbreaks that have been reported since 2000:
2001: Outbreak of Campylobacter jejuni infections from drinking "raw" or unpasteurized milk.
2003: Outbreak of Listeria monocytogenes infections from eating unpasteurized queso fresco (a Mexican-style soft cheese)
2003: Outbreak of Salmonella infections from eating unpasteurized queso fresco.
2004: Outbreak of E. coli.O157 infections from eating unpasteurized queso fresco
These Illnesses Can Be Dangerous
Getting sick from one of these germs can lead to diarrhea, stomach cramps, fever, headache, vomiting, or exhaustion. The misery typically lasts anywhere from several hours to a week or more but most healthy people will recover.
These illnesses can be dangerous for people with weakened immune systems, such as the elderly, children, and people with cancer, an organ transplant, or HIV/AIDS. Germs found in raw milk and raw dairy products can be especially dangerous to pregnant women and their unborn babies.
Pasteurization Is Key to Making Dairy Products Safe
Heat-treating milk to kill germs is called pasteurization . Using heat to pasteurize milk was first suggested in the late 1800's as a way to decrease the amount of a germ that causes tuberculosis. Today, pasteurization is still our main protection from germs carried in milk and cheese.
Pasteurization is a simple process. In the United States, raw milk is collected from cows and heated to a high temperature for a short period of time. This destroys any harmful germs that may be contaminating the milk. After it is pasteurized, milk and products made from milk are safe for human consumption. Pasteurization does not harm the nutritional value of milk and cheese.
Playing It Safe
When shopping for milk or cheese, play it safe. Carefully read food labels to make sure a product is pasteurized. Purchase only products that are pasteurized or made from pasteurized milk.
These people should always avoid raw milk or raw dairy products:
Pregnant women or women considering pregnancy
Children under 5 years of age
The elderly
Persons infected with HIV
Persons with cancer
Anyone who is immunocompromised (such as persons with organ transplants)
Health officials investigate suspected outbreak of Campylobacter
County has 13 possible cases of bacterial illness
June 7, 2006
The Daily Press (Wisconsin)
Rick Olivo
Ashland County and state public health officials are investigating an outbreak of a diarrheal illness that is possibly related to an unpasteurized dairy product.
According to Ashland County Health Officer Terry Kramolis, one person has been confirmed with an infection by the Campylobacter bacteria, which can cause nausea, diarrhea, abdominal cramping and occasional vomiting. On rare occasions, the illness has more severe complications such as temporary arthritis or paralysis, generally after the initial symptoms have disappeared.
"Currently, 13 people from Ashland County have probable Campylobacter infections," Kramolis said. "And several people have been hospitalized.
Stool samples from several affected individuals are being confirmed for Campylobacter at the Wisconsin State Laboratory of Hygiene in Madison. The Wisconsin Department of Agriculture, Trade and Consumer Protection Laboratory is also conducting tests on food products recently eaten by ill individuals."
Kramolis declined to identify the suspect food items until investigations are complete, but said steps had been taken to ensure no other persons would be at risk from those products.
"We don't want to release that information right away because it might bias the interviews we are doing," she said.
Kramolis said when the investigations are completed, the source of the possible infections would be made public. She emphasized that the suspected source of the infections has been isolated and is no longer considered to be a further threat to the public.
Campylobacter infections are frequently associated with the consumption of unpasteurized milk or dairy products. The illness is not generally contagious person-to-person but could potentially be spread by persons working in food service or at a daycare facility who did not use good hand-washing practices.
"There is no risk to the public through a continued communicable disease state," she said.
Health officials are urging anyone who is exhibiting symptoms consistent with Campylobacter and have recently consumed unpasteurized milk or dairy products to contact their health care provider for diagnosis and confirmation of the illness. She also said anyone who has recently consumed unpasteurized milk or dairy products and still has the products available for testing, either opened or unopened, should contact the local health department for directions.
"Because of the health risk of Campylobacter infections, consumption of unpasteurized milk and dairy products is discouraged," Kramolis said.
Consuming raw or undercooked poultry, or exposure to farm animals, puppies or kittens with diarrheal illness may also cause the infection, she said.
The Ashland County Health Department, the Wisconsin Department of Health and Family Services' Division of Public Health and the Wisconsin Department of Agriculture, Trade and Consumer Protection are collaborating in the investigation, Kramolis said.
"What we are doing at the state level is DNA fingerprinting, trying to match all these people to see if it is the same source," she said.
"If you recently consumed any unpasteurized dairy products and have the above symptoms, please see a physician and contact your local health department," she said. "It is important that your physician collect a stool sample before treating with antibiotics in order to confirm the diagnosis."
Kramolis said the investigation was still ongoing, and that none of the cases of suspected infection in Ashland County were life threatening.
Nevertheless, she said Campylobacter infections were a serious matter.
"It is very incapacitating if you get this," she said. "If you get this, you are very sick. You definitely know you've got something."
Kramolis said the disease was a special risk for the very young, the elderly or those with other health issues.
"Those people need to be careful," she said.
She said the department was educating the people they were talking to about Campylobacter.
"We are also doing everything we can to make notification to all of our medical facilities and our clinics. Right now we are at an investigational level, trying to determine the exact source," she said. "We feel we have a handle on it."
Kramolis said while rare, Campylobacter infections were not unknown in Ashland County.
"Typically we will see some cases in the summer anyway. In my county I might see one or two cases annually. So for me this is a major event, she said. "I don't know where our numbers are going to be when we are done. I wouldn't be causing this alert if I didn't have great concern."
Kramolis said persons with additional questions, or who suspect they or someone they know may have been infected, should call her at the Ashland health Department at (715) 682-7028.
Campylobacter found in most chickens
May 13, 2006
There are fresh calls for consumers to handle chicken properly following a new report which has found nearly all the raw meat sold over the counter carries campylobacter.
The bacteria is one of the most common causes of food poisoning.
Commissioned by the Food Safety Authority, the report indicates that more than 90% of the raw chicken we buy could be contaminated with campylobactor.
But we're also at risk from other raw meats.
It comes as health authorities warn we're seriously under-reporting the prevalence of the debilitating bacteria.
On average we eat about 36 kilograms of chicken per person every year
"It's a warning to people that it needs to be handled properly and cooked properly," says Dr Mel Brieseman, Canterbury Medical Officer of Health.
And while the statistics may appear alarming, the food safety authority says its not too surprised.
"It's the cross-contamination with the chicken or other meats onto the uncooked, or onto the glass that goes up to our lips, that is probably the most important route of infection for humans," Dr Roger Cook says from the Food Safety Authority.
The poultry industry association maintain that adequate cooking and handling are vital with chicken as it is with all meats. But they also add that addressing the campylobacter problem is a key industry focus.
And the authority says the industry's food handing standards are acceptable
"They've been designed, monitored and controlled to prevent the cross-contamination, but it's not always that easy to do," Dr Cook says.
As for consumers - they don't seem fazed
"Chicken is one of those things that you always have to be aware of as long as you cook it properly everything should be fine," says one.
And for that reason, the four c's are vital, cook, clean, chill, cover.
Single minimum internal temperature established for cooked poultry
April 5, 2006
Food Safety Web Specialists
Food Safety and Inspection Service
WASHINGTON -- The Food Safety and Inspection Service (FSIS) today advised consumers that cooking raw poultry to a minimum internal temperature of 165 degrees F will eliminate pathogens and viruses.
The single minimum internal temperature requirement of 165 degrees F was recommended by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF).
"The Committee was asked to determine a single minimum temperature for poultry at which consumers can be confident that pathogens and viruses will be destroyed," said Under Secretary for Food Safety Dr. Richard Raymond. "The recommendation is based on the best scientific data available and will serve as a foundation for our programs designed to reduce foodborne illness and protect public health."
Scientific research indicates that foodborne pathogens and viruses, such as Salmonella, Campylobacter and the avian influenza virus, are destroyed when poultry is cooked to an internal temperature of 165 degrees F.
FSIS recommends the use of a food thermometer to monitor internal temperature. In addition, consumers should follow important tips for handling raw poultry. These tips can be summarized in three words‚Ä"clean, separate and chill. Clean means to wash hands and surfaces often; separate means to keep raw meat and poultry apart from cooked foods; chill means to refrigerate or freeze foods promptly.
FSIS will use the NACMCF recommendation to further guide consumers in the preparation of poultry products to ensure microbiological safety. While the NACMCF has established 165 degrees F as the minimum temperature at which bacteria and viruses will be destroyed, consumers, for reasons of personal preference, may choose to cook poultry to higher temperatures.
Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at (888) 674-6854. The hotline is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day.
"Ask Karen" is the FSIS virtual representative available 24 hours a day to answer your questions at http://www.fsis.USDA.gov/Food_Safety_Education/Ask_Karen/ index.asp#Question.
The NACMCF was established in 1988 to provide advice and recommendations to the Secretary of Agriculture and the Secretary of the Department of Health and Human Services on public health issues relative to the safety and wholesomeness of the U.S. food supply. The Committee is comprised of 30 voting members with scientific expertise in the fields of epidemiology, food technology, microbiology, risk assessment, infectious disease, biostatistics and other related sciences.
Cindy Roberts
Food Safety Web Specialists
foodsafetyweb@gmail.com
www.foodsafetyweb.info
202-669-6951
Don't play chicken with health: practice food safety when preparing poultry
April 2, 2006
Press Release Newswire
Chicken is one of the most versatile and economical main dishes for people looking for nutritious and easy-to-fix meals. But if not stored, cooked and cleaned correctly, chicken can cause food poisoning and other food-borne illnesses.
Little Rock -- "Chicken? Again?" That's probably one of the most common laments heard over and over at dinnertime in homes throughout Arkansas.
Chicken is one of the most versatile and economical main dishes for people looking for nutritious and easy-to-fix meals. But if not stored, cooked and cleaned correctly, chicken can cause food poisoning and other food-borne illnesses.
"Most food-borne illnesses are caused by food becoming contaminated by its handlers," notes Dr. Russ Kennedy, health and aging specialist with the University of Arkansas Cooperative Extension Service. "There are a few simple ways to maintain a sanitary food preparation area, and following poultry handling guidelines can prevent the risk of contracting any food-borne illness associated with chicken, such as Salmonella."
First, start with a clean work surface and restrict it to preparing chicken only.
"It's a good idea to have one cutting board for just chicken or other poultry," Kennedy says. "This way you know without a doubt that any uncooked chicken was contained in one spot while it was being prepared, and this minimizes the chance of cross-contaminating other dishes."
Once raw chicken has been prepared, clean every surface that has come in contact with the chicken -- cutting board, knives and other utensils, dishes and, most importantly, your hands. Vigilance in cleaning properly also prevents possible cross-contamination.
"The chicken we consume today comes to us with little chance of bacteria transmission," Kennedy explains. "However, following these steps ensures no bacteria can thrive before it's ingested."
Next, properly and thoroughly cook chicken to eliminate bacteria. A good rule of thumb to follow is to cook a whole chicken to 180 degrees Fahrenheit as measured in the thigh using a food thermometer. In fact, notes Kennedy, "there's no such thing as medium well-done chicken."
Finally, be sure to store leftover chicken properly by wrapping it securely and storing in the refrigerator. Leftovers can be safely eaten up to three days after initially being cooked if thoroughly reheated.
"Never serve a dish after it has reached room temperature," Kennedy says. "After an hour, throw away any remaining portions."
For more information about food safety and nutrition, visit extension's Web site, www.uaex.edu, or contact your county extension agent. The Cooperative Extension Service is part of the U of A Division of Agriculture.
Don't play chicken with health: practice food safety when preparing poultry
April 2, 2006
Press Release Newswire
Chicken is one of the most versatile and economical main dishes for people looking for nutritious and easy-to-fix meals. But if not stored, cooked and cleaned correctly, chicken can cause food poisoning and other food-borne illnesses.
Little Rock -- "Chicken? Again?" That's probably one of the most common laments heard over and over at dinnertime in homes throughout Arkansas.
Chicken is one of the most versatile and economical main dishes for people looking for nutritious and easy-to-fix meals. But if not stored, cooked and cleaned correctly, chicken can cause food poisoning and other food-borne illnesses.
"Most food-borne illnesses are caused by food becoming contaminated by its handlers," notes Dr. Russ Kennedy, health and aging specialist with the University of Arkansas Cooperative Extension Service. "There are a few simple ways to maintain a sanitary food preparation area, and following poultry handling guidelines can prevent the risk of contracting any food-borne illness associated with chicken, such as Salmonella."
First, start with a clean work surface and restrict it to preparing chicken only.
"It's a good idea to have one cutting board for just chicken or other poultry," Kennedy says. "This way you know without a doubt that any uncooked chicken was contained in one spot while it was being prepared, and this minimizes the chance of cross-contaminating other dishes."
Once raw chicken has been prepared, clean every surface that has come in contact with the chicken -- cutting board, knives and other utensils, dishes and, most importantly, your hands. Vigilance in cleaning properly also prevents possible cross-contamination.
"The chicken we consume today comes to us with little chance of bacteria transmission," Kennedy explains. "However, following these steps ensures no bacteria can thrive before it's ingested."
Next, properly and thoroughly cook chicken to eliminate bacteria. A good rule of thumb to follow is to cook a whole chicken to 180 degrees Fahrenheit as measured in the thigh using a food thermometer. In fact, notes Kennedy, "there's no such thing as medium well-done chicken."
Finally, be sure to store leftover chicken properly by wrapping it securely and storing in the refrigerator. Leftovers can be safely eaten up to three days after initially being cooked if thoroughly reheated.
"Never serve a dish after it has reached room temperature," Kennedy says. "After an hour, throw away any remaining portions."
For more information about food safety and nutrition, visit extension's Web site, www.uaex.edu, or contact your county extension agent. The Cooperative Extension Service is part of the U of A Division of Agriculture.
Bacterial illness linked to raw milk infecting more people
March 30, 2006
Yakima Herald-Republic
Jessica Wambach
Since the first of the year, the Yakima Health District has seen a spike in the number of cases of a bacterial infection that causes stomach sickness.
Many of the 41 cases of campylobacteriosis so far this year might be tied to the consumption of unpasteurized milk and related cheese products, said Marianne Patnode, Communicable Disease Services coordinator at the health district.
By this time last year, only 21 people had reported having the bacterial illness characterized by diarrhea, cramping, abdominal pain and fever. Symptoms usually appear within two to five days of exposure to the organism and usually last about one week, according to the Centers for Disease Control and Prevention. In very rare cases it can be life-threatening, but it is not transmittable from person to person.
Campylobacteriosis is one of the most common types of diarrheal illnesses in the United States. While unpasteurized milk products are one potential source of campylobacter infections, consuming and handling raw or undercooked poultry or drinking contaminated water are other common causes.
The reported cases have involved people of all ages and races from across the county, but most of those associated with unpasteurized milk products have been in the lower Yakima Valley, Patnode said.
To avoid campylobacter infections, the CDC advises people not to consume unpasteurized milk, which is lawful to sell in Washington though illegal in 22 other states. People should also be sure to cook poultry thoroughly, wash hands after handling animals, avoid drinking contaminated water and wash kitchen utensils that come in contact with raw meat with hot soapy water, according to the CDC's Web site.
Public underestimates risks posed by common pathogens
27/02/2006- The public's understanding of food risk issues is skewed towards under estimating the danger from common pathogen contamination, according to a research survey.
The survey results could help companies and experts develop communication strategies aimed at ensuring the public understands the various risks posed by food borne diseases and hazards.
The survey researchers concluded that food safety experts have a key role in communicating food risk and thus their perceptions will influence how food risk issues are communicated to the public.
The survey, published in the Journal of Food Safety, is based on the responses of 400 food safety experts in Ireland.
The survey asked them what they think about the public's understanding and knowledge of food risk issues, including factors such as what they think contribute to this knowledge as well as the gaps in understanding, and how they feel this could be rectified.
"Public perception of risk is very different from scientists' understanding of risk, hence the meaning and response to 'risk' differs between the public and scientists," the researchers stated.
The vast majority of experts surveyed in the new study believed that the public should be most concerned about microbiological hazards such as E. coli, Campylobacter and Listeria. Experts thought that while the public has a fairly accurate idea of the risks associated with the well-known hazards, Salmonella and E. coli, they believe that they are considerably underestimating the risk associated with the lesser-known microbiological hazards, Listeria and Campylobacter.
This finding is a real cause for concern as Campylobacter in particular is both a common and increasing cause of food poisoning on the island of Ireland, the researchers stated.
In addition to underestimating certain risks, the experts are clearly of the opinion that the population on the island of Ireland are over-assessing certain other risks that are much less serious from a scientific point of view such as BSE and GMOs. There was a general feeling that the public reacts more to novel risks rather than to established ones, they stated.
They noted that the level of education and age were important determinants for the level of understanding of risk issues and messages, but also were of the view that the media tend to communicate information that is misleading.
The experts surveyed suggested that early intervention via school curricula is the best method to improve understanding of food risk messages in the long term. Because the media has the ability to improve awareness and knowledge on these issues, these experts would be interested in training on how to interact with the media.
"The findings indicate that most experts surveyed have little confidence in the public's understanding of food risk issues, their assessment of food risks, their ability to deal with scientific information and their food safety practices," according to an abstract of the paper. "Experts are of the view that the public under-assesses the risk associated with some microbiological hazards and over-assesses the risk associated with other hazards such as genetically modified organisms (GMOs) and bovine spongiform encephalopathy."
Successive food crises and a rising incidence of food poisoning throughout Europe, including the island of Ireland, have placed food safety clearly on
the political agenda, the five researchers stated.
This elevation has been reflected at the EU-level in the creation of the European Food Safety Authority (EFSA) and various national
agencies, including the Food Standards Agency (FSA) in the UK, the Food Standards Agency Northern Ireland (FSANI), the Food Safety Authority of
Ireland (FSAI) and the all-island Food Safety Promotion Board (FSPB) of Ireland, a cross-border body set up following the Good Friday agreement.
The regulatory actions follow various scares that fueled public concern about food safety over the past 20 years. The impact of bovine spongiform encephalopathy (BSE) has undermined public confidence and trust in the safety of food and in the food industry, as well as in the government's ability to adequately regulate, manage and communicate food safety risks.
In Ireland, Salmonella outbreaks increased six-fold from 1983 to 2000, and from 1996 to 1998 the reported cases of Escherichia coli 0157:H7 increased 10-fold, according to various studies.
In 2004, the Food Safety Authority of Ireland (FSAI) reported an increase in the occurrence of food poisoning cases because of E. coli and Campylobacter (FSAI 2004). In a study on acute gastroenteritis on the island of Ireland, it was concluded that there are an estimated 3.2 million episodes of acute gastroenteritis each year.
The reaction would suggest that the public makes decisions on food intake, food storage and food preparation that are less than ideal from a health and safety perspective, the researchers stated.
"It appears that in the public's mind "taking" a risk is of a completely different cognitive order than being subjected to a risk, even if these two poles are rarely clear-cut in reality," they stated in quoting previous studies. "For example, in the case of genetically modified organisms (GMOs), recent research suggested that many people in the UK feel that biotechnology has been smuggled 'through the back door' without appropriate public consultation in the decision-making process."
In the case of the public fears raised by BSE, it appears to be mobilised not only by the threat of death, but by the degenerative nature of new variant Creutzfeldt-Jakob Disease (CJD), graphically illustrated by media images of stumbling livestock and vegetative humans.
The researchers were based at the University College Cork Ireland and the UK's University of Newcastle upon Tyne.
Foodborne Campylobacter infections increase
January 3, 2006
FoodProductionDaily.com
Ahmed ElAmin
A general increase in reported cases of Campylobacteriosis over the last few years in the EU's fifteen original member states indicates that food companies need to step up their safety procedures against the disease.
The statistics are in the European Commission's first report on the persistence in the EU of a range of zoonoses, foodborne diseases that are transmissible from animals to humans.
The report takes the pulse on the state of food safety in the EU, even as the bloc begins implementing tougher hygiene laws aimed at reducing outbreaks of diseases caused by contaminated products.
European consumers have become increasing concerned about food safety. As a result the EU and regulatory authorities in member states have been increasing their regulation of the industry, resulting in more costs and greater public scrutiny of manufacturers' operations. Recalls of products are also costly and impact on the company's brand image.
In 2004 the 25 EU countries reported a total of 6,860 outbreaks of zoonoses, with 42,447 people affected.
"The information submitted on antimicrobial resistance in zoonotic bacteria indicated that animals and food of animal origin might serve as reservoirs for resistant bacteria with the risk of direct or indirect transfer of resistant bacteria to humans," the Commission found.
By far the most frequently reported zoonotic diseases in humans are salmonellosis and Campylobacteriosis, with the most deadly being listerious, the report found.
There were 192,703 reported cases of salmonellosis and 183,961 of Campylobacteriosis cases reported during 2004 in the EU's 25 member states. The totals have increased for 2004 due to the expansion of the EU to include 10 new member states.
The incidence of salmonellosis represent 42.2 cases per 100,000 population, which represents an increase of 22 per cent when compared with 2003, indicating the higher levels encountered in the new states.
The highest Salmonella contamination rates were due to poultry and pigs and the fresh meat from these animals. This indicates that eggs, poultry meat and pork are major sources of human Salmonella infections.
In the original member states, a general decreasing trend of salmonellosis has been observed in recent years. This decrease is most likely due to implementation of Salmonella control programmes in these countries, the Commission stated.
A quarter of all reported cases in EU-25 are from children aged up to four years, and there is a seasonal peak during the late summer to early autumn. Salmonella Enteritidis serovar comprised 76 per cent of all the reported cases in 2004.
The majority of samples were collected from various types of meat and meat products. The lowest levels of contamination were found in poultry, pig, and bovine meat during the last five-year period have been reported from Finland, Sweden and Norway.
Salmonella was detected at all levels of the poultry meat production, with the highest rates of contamination observed at the slaughterhouse and processing plants. Proportions of positive samples in poultry meat were generally lower than 10 per cent, with the lowest proportions reported in countries with control programmes in the poultry production.
At retail Salmonella was reported in fresh poultry meat ranging from two per cent to 18.5 per cent. A general decreasing trend of Salmonella in table eggs was observed in those countries that had reported consistently.
In pig meat, no clear trend was discernable, except for the Netherlands where a clear reduction was observed. Most countries reported Salmonella prevalences in pig meat below 10 per cent. The contamination levels in bovine meat were generally considerably lower.
Some members reported contamination of ready-to-eat-meat products at the same level as in fresh meat. Such products constitute a particular risk to human health. In milk and dairy products Salmonella was rarely reported.
Several surveys covering spices and herbs revealed relatively high Salmonella contamination. With a few exceptions, new member states generally reported similar levels of Salmonella in food as the original countries.
The overall incidence rate for Campylobacter was 47.6 cases per 100,000 population, a 32 per cent increase from 2003. An trend toward increasing incident rates was observed in the thirteen out of 15 original member states. The exceptions were Spain and Sweden, where rates went down.
The new and original states generally reported incidences within the same range with the exception of the Czech Republic, which reported the highestincidence of human Campylobacteriosis in the EU.
Poultry was the main souce of Campylobacter infections from food. In meat, the highest prevalence, greater than 80 per cent, was reported in poultry meat at slaughter. At the retail level Campylobacter was reported in poultry meat in a range of 8.1 per cent to 77 per cent.
Prevalences in pig meat and bovine meat at slaughter were considerably lower, ranging from no findings to 11.9 per cent. Campylobacter were also isolated from a variety of other foodstuffs such as fishery products, cheeses and vegetables.
The vast majority of the reported data on broiler flocks were from the Nordic countries, where the prevalence ranged from 3.1 per cent to 27 per cent. In all member states Campylobacter positive samples from poultry, pigs and cattle were generally high, ranging up to 91 per cent, 79.6 per cent and 64.2 per cent, respectively.
Voluntary or mandatory control programmes on Campylobacter in broilers exist in six member states and Norway. The control programmes have common traits, the Commission found. The laws generally ensure a high level of biosecurity in the flocks. Carcasses from positive flocks may be frozen or subjected to heat treatment.
With few exceptions, 20 to 50 per cent of all Campylobacter infections in humans were resistant to fluoroquinolones, tetracyclines, quinolones and penicillins. Samples from animals and meat show a common resistance to streptomycin, fluoroquinolones, ampicillin and tetracycline.
Resistance to other antimicrobials, such as macrolides, varied between countries. In some members the vast majority of Campylobacter isolates from poultry, pigs and sheep were resistant to quinolones and fluoroquinolones. In some members, the use of fluoroquinolones in food animals has been restricted in order to prevent the emergence and spread of fluoroquinolone resistance.
A total of 1,267 cases of listeriosis was reported in 2004. The reported incidence in the EU in 2004 was 0.3 cases per 100,000 population which is similar to 2003.
However, in countries with several years of data the incidence of listeriosis has increased when compared with the previous five years. Listeriosis is mainly reported to occur among adults and elderly people. A total of 107 deaths due to listeriosis was recorded.
L. monocytogenes was isolated from many types of foodstuffs. Significant findings above the critical contamination level (100 bacteria/g) were most commonly reported from fishery products, and occasionally from meat products, cheeses and some ready-to-eat meat products.
A total of 4,143 cases of VTEC infections was reported from 17 MS in 2004. The incidence in the EU was 1.3 cases per 100,000 population. The overall number of human cases reported increased compared to 2003.
The majority of this increase was reported by the Czech Republic, which had 42 per cent of the total number of cases. By comparing only those states reporting data for 2003 and 2004, the total number actually decreased by three per cent from 2003 to 2004.
Yersinia bacteria cases caused over 10,000 people to get sick in the EU during 2004. Other bacterial zoonoses -- listeriosis, verotoxin producing Esherichia coli (VTEC) infections and brucellosis - each accounted for approximately 1,000 to 4,000 cases.
The numbers of reported listeriosis and VTEC cases seem to be increasing, while the reported numbers of brucellosis cases indicate a decline, the Commission reported.
The actual number of human tuberculosis cases caused by the bovine tuberculosis bacteria is hard to estimate due to incomplete data, but a total of 83 cases were reported in the EU.
Listeriosis accounted for the highest number of reported fatalities, a total of 107 deaths, in 2004.
In general, parasitic zoonotic infections caused fewer human cases than zoonotic bacteria did. There were around 300 to 400 reported cases of illness due to Trichinella and similar numbers of cases caused by Echinococcus parasites.
Toxoplasma was responsible for almost 2,000 cases. Two humans contracted the rabies virus in the EU, but the infections originated from countries outside the EU, the Commission stated.
Information on food-borne disease outbreaks were collected in the past at the EU level but for the year 2004 it has been extensively summarised for the first time. A total of 19 member states submitted the information on a voluntary basis.
All of the 10 new member states reported information for the first time in 2004. Some new members states reported relatively higher numbers of salmonellosis or trichinellosis cases in humans than were reported from the 15 original member states.
In animals the Trichinella parasites and rabies virus were also in many new member states more commonly found. Norway also takes part in the data collection system, as the only non-EU country.
The EU's new zoonoses directive 2003/99/EC became effect 12 June 2004. Reporting according to the new rules will start with data collected during 2005.
In 2004, data was collected according to the former Directive 92/117/EEC covering 11 zoonotic agents and zoonoses: Salmonella, Campylobacter, Listeria monocytogenes, verotoxin producing E coli, tuberculosis due to Mycobacterium bovis, Brucella, Yersinia, Trichinella, Echinococcus, Toxoplasma and rabies.
In addition, data on antimicrobial resistance in Salmonella and Campylobacter and E. coli as well as foodborne outbreaks were reported.
Zoonoses are diseases, which are transmissible from animals to humans. The infection can be acquired directly from animals, or through ingestion of contaminated foodstuffs. The seriousness of these diseases in humans can vary from mild symptoms to life threatening conditions.
Tips for turkey with trimmings, minus bacteria
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.
"It's a little bit more dangerous, obviously, when you have large gatherings and food laid out like this," said Richard Raymond, the nation's top food safety official. "We tend to feast and nibble and snack all afternoon."
During a food-safety demonstration at a food bank, the Agriculture Department's undersecretary for food safety walked along a table laden with raw and cooked turkey, stuffing, green bean casserole and pumpkin pie.
Raymond and Terrell Danley Jr., the chef at Washington's Creme Cafe, showed how to plunge a thermometer into the thickest part of the turkey leg. The government says the temperature should read 180 degrees before the bird comes out of the oven.
That is easier said than done for people who look forward to a juicy bird. Chefs say the turkey can dry out at 180 degrees.
"I believe that's excessive," said David Kamen, chef instructor at the Culinary Institute of America. "The idea is to ensure people's safety. Salmonella dies at 165 degrees, so that extra 15 degrees we're throwing on top of there, one has to ask why."
Kamen said the internal temperature of a whole turkey will continue to rise -- "carryover" cooking -- after it comes out of the oven.
There are ways to roast a turkey so it is safe as well as succulent, he said.
Before cooking, try soaking the turkey in brine, which adds moisture to the bird and helps it withstand high temperatures. Recipes for brine range from simple water and salt to mixtures with apple cider or molasses. Soaking recommendations vary from hours to days.
If you are cooking to 180 degrees, buy a brine-pumping syringe and inject the brine into the thicker parts of the breast before cooking. Then remember to baste it with turkey fat or melted butter. Kamen also likes to lay strips of bacon across the breast.
Danley's solution to the problem is to break the legs apart from the bird and cook them separately.
And about that stuffing: The government isn't crazy about people cooking it inside the bird. If you do, Raymond said, measure its temperature separately from the turkey and make sure it reaches 165 degrees.
Food poisoning is a serious illness that can kill people. It makes 76 million people sick each year, according to the federal Centers for Disease Control and Prevention. Of those, 325,000 are hospitalized and 5,000 -- nearly 14 per day -- die.
Caused by bacteria such as E. coli, salmonella, listeria and campylobacter, food poisoning can cause nausea, vomiting, diarrhea and fever.
------
On the Net:
Food Safety and Inspection Service: http://www.fsis.usda.gov/
THANKSGIVING SAFETY TIPS
The Agriculture Department offers four important tips for safely preparing foods: clean, cook, separate and chill:
--Wash hands and surfaces often.
--Avoid cross-contamination by keeping raw meat and poultry separate from cooked foods.
--Cook to safe temperatures and use a food thermometer. The government recommends 145 degrees for steaks, roasts and fish, 160 degrees for pork, ground beef and egg dishes, 170 degrees for chicken breasts and 180 degrees for whole poultry.
--Refrigerate or freeze promptly. Thaw turkey in the fridge, in cold water or in the microwave.
The department's meat and poultry hot line, staffed weekdays from 10 a.m. to 4 p.m. EST, will be open Thanksgiving Day from 8 a.m. to 2 p.m. The number is 1-888-MPHotline or 1-888-674-6854.
Reduction in flock prevalence of Campylobacter spp. In broilers in Norway after implementation of an action plan
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 flocks positive for Campylobacter spp., and surveys of broiler meat products at the retail level. This article presents results covering the inclusive 3-year period between 2002 and 2004. During this period, a total of 10,803 flocks from 562 broiler farms were tested; altogether, 521 (4.8%) of the flocks were identified as positive for Campylobacter spp., primarily Campylobacter jejuni. The positive flocks originated from 257 (45.7%) of the farms. During the period 2002 to 2004, there was a large and steady reduction in flock prevalence, from 6.3% in 2002 to 3.3% in 2004. Also, the proportion of farms producing flocks positive for Campylobacter spp. each year reduced substantially, from 28.4% in 2002 to 17.8% in 2004. The proportion of flocks positive for Campylobacter spp. varied considerably with season and region. The action plan is a successful collaboration between academia, regulatory agencies, and the poultry industry that has resulted in a significant reduction in the number of broiler carcasses positive for Campylobacter spp. on the market. The temporal associations between implementation of the control program and the drop in the number of infected chickens and contaminated carcasses indicate that this collaborative action plan has been instrumental in achieving the goals of enhancing food safety.
Merete Hofshagen,a and Hilde Kruse,a
aNorwegian Zoonosis Centre, National Veterinary Institute, P.O. Box 8156 Dep., 0033 Oslo, Norway
Caregiving: School food illness
By ALEX CUKAN
October 20, 2005
More than 10 percent of all food-poisoning incidents in the United States occur in schools -- a danger because food-borne illness in children, as in the elderly, can be deadly.
In the late 1990s the federal government formed a special committee on the safety of food in schools, involving school nurses to serve a larger role in preventing and monitoring symptoms of food poisoning, said Elaine Brainerd, director of the Food-Safe Schools project for the American Nurses Foundation.
"In Rhode Island, about 10 years ago, a central kitchen had been preparing school lunches that were later transported to the local schools," Brainerd told UPI's Caregiving. "One day, they baked hams for the next day and one employee who apparently had a cold stayed late to peel the skins off the hams once they were cool enough to handle."
The large hams were stacked together in a large pan and were refrigerated, she said.
"The next day the hams were sliced and served in several schools and there were several sick children," she continued. "The worker must have sneezed or coughed into his hand and then touched some of the hams (and) the Staphylococcus toxin grew (on those slices)."
Only some of the children got sick, and it took a while to figure out that only the contaminated slices contained the toxin, Brainerd explained.
"Many food-service workers do not get sick days or healthcare, are not well paid, and many go to work sick," she said.
A school nurse for many years, Brainerd edited the recently released "Food-Safe Schools Action Guide" as a food-borne-illness resource. The booklet is available at foodsafeschools.org/index.php.
A lot has changed since baby boomers bought Untidy Josephs -- aka Sloppy Joes -- in the school cafeteria or took their lunch to school in a Partridge Family metal lunchbox.
"It's amazing what we did back then," Brainerd said. "We used to keep our tuna-fish sandwiches on the radiator. There were food-borne illness outbreaks, but unless someone died or got chronically ill -- we thought we had 'stomach flu.' Even today, it's hard to track. Many get sick but don't go to the doctor. The American Medical Association had to make a primer for doctors on what to look for, tests that have to be specially ordered and how to report food-borne illness to the health department."
Chemicals, heavy metals, parasites, fungi, viruses and bacteria all can cause food-borne illnesses, but bacteria are the most common culprits, with Staphylococcus aureus, Salmonella, Clostridium perfringens, Campylobacter, Listeria monocytogenes, Vibrio parahaemolyticus, Bacillus cereus and Escherichia coli -- better known as E. coli -- the most common.
Some of the bacteria have become easier for health officials to identify, but food also travels longer distances, from places such as China, and may become contaminated from unhygienic workers or contaminated irrigation water.
E. coli O157:H7 is an emerging cause of food-borne illness, with an estimated 73,000 cases of infection and 61 deaths occurring in the United States each year, according to the Centers for Disease Control and Prevention in Atlanta. Some acquire hemolytic uremic syndrome, a life-threatening condition often requiring blood transfusions and kidney dialysis. About one-third with hemolytic uremic syndrome develop abnormal kidney function and a few require long-term dialysis, while others have lifetime complications including high blood pressure, seizures, blindness, paralysis and bowel removal, according to the CDC.
Most E. coli infections have been associated with eating undercooked contaminated ground beef, although it also can be caused by consuming raw milk, eating uncooked alfalfa sprouts and after swimming in or drinking sewage-contaminated water.
CDC officials recommend cooking ground beef until it reaches an internal temperature of 160 degrees Fahrenheit, although some supermarkets advise cooking to 180 degrees F.
"Most professional kitchens know to prepare foods and to keep foods under 40 degrees and over 140 degrees F, but the meals to watch out for are the potluck suppers and picnics," Brainerd said. "We recommend against them or to give parents the information they need on preparing and transporting food -- especially anything with protein such as meat, milk, eggs, cheese and mayonnaise, on which bacteria can easily grow."
Meanwhile, the CDC is getting set to implement an electronic system that will track where the food is grown and processed that is transported to schools. The old system was a paper trail that required quarterly reports and had a lag time of 18 months.
Brainerd recommends that parents wash all produce used in school lunches, use insulated lunchboxes and cooling packs and, most important, require children to wash their hands or use a hand wipe before eating.
--
Alex Cukan is an award-winning journalist, but she always has considered caregiving her primary job. E-mail: consumerhealth@upi.com
Baytril Recall
Baytril, an antibiotic drug used for treating respiratory illnesses in chickens, is the first veterinary drug to be recalled from the market by the FDA. The government organization pulled the drug from the market in late July 2005, because of concerns over the emergence of antibiotic resistant campylobacter outbreaks in humans.
Campylobacter is one of the most frequently occurring bacterial causes of diarrhea related sickness in the country. Most people who come down with the illness have days of diarrhea, cramping, pain, and fever. The symptoms take between 2 to 5 days after exposure to manifest. There have been several instances where campylobacter caused death. Campylobacter related sickness could take as long as a couple of weeks to recover from.
Some campylobacter infections may become a serious disease called Guillain-Barre syndrome. Guillain-Barre is a disease wherein a person's immune system attacks itself. The disease can lead to serious nerve damage and even paralysis.
The most common form of infection occurs when a person ingests infected chicken meat, especially meat that has not been properly or thoroughly cleaned or cooked. The bacteria form in the chicken's digestive tract and spread to the meat. Campylobacter is especially found in the liver. This form of infection is widespread in developing nations, especially those of the South Eastern Asia region.
Baytril is seen as being a cause of campylobacter infections spreading from the chicken to the person. The chickens usually manifest no symptoms of campylobacter when they are infected.
Baytril has been in use since 1996 as a way to treat infections in chicken populations. In 2000 the FDA took a look into negative effects that Baytril may have on the human population. That year the government organization proposed removing Baytril from the market due to concerns about rising cases of campylobacter in humans. Since Baytril has been on the market the campylobacter infection rate in humans has risen dramatically.
The FDA asked for a Baytril recall from its parent company Bayer, and also asked that another drug made by the pharmaceutical company Abbott be recalled as well. Abbott complied with the FDA's request. Bayer refused to take the drug off the market. The maker of Baytril staved off the drug's demise through a five-year legal battle that finally ended in July of 2005. The recall is currently scheduled to go into effect on September 12, 2005.
Baytril will remain in use as a disease fighting medication in other animals that do not pass on the bacterial disease to humans. If you or someone you know has been affected by a Baytril related disease or hardship contact an experienced attorney through this Web site for a free consultation.
School contests give children food poisoning
07 October 2005
By KAMALA HAYMAN
School pupils eating raw offal in Fear Factor-style contests are contributing to soaring rates of food poisoning in Christchurch.
More than 80 cases of campylobacter -- a disease causing severe abdominal pain and diarrhoea -- have been reported to health authorities in the past week, and 226 cases in the past month. This is double the monthly average for Canterbury.
The disease is most commonly associated with undercooked chicken but can also be contracted from beef and close contact with animals.
Canterbury medical officer of health Mel Brieseman said campylobacter rates usually rose in spring, particularly among rural children during lambing.
"They go out in the field and play with the lambs, or Dad brings a few sick ones inside to nurse."
Brieseman said rates were higher this spring than usual and he believed a contributing factor was school contests based on television's Fear Factor.
The TV show challenges contestants to stunts described as either "pulse-racing or gross", such as driving a sports car under a speeding truck or eating some "disgusting animal part".
Brieseman said at least two Christchurch schools held such contests, triggering cases of campylobacter.
"I don't know what else they did, but one of the things they have done is getting them to eat raw offal or entrails."
He was not certain what the pupils ate but knew it was "the raw innards of animals" and almost certainly included beef liver.
"There have been two cases of campylobacter in children who have indulged in this sort of thing."
Brieseman would not name the schools implicated.
"If you identify some, you don't know how many others are involved and we don't want to lay blame in one area if the fault is wider."
He said letters were sent to the schools identified advising against such contests.
Canterbury-West Coast Secondary Principals' Association chairwoman Linda Tame had never heard of such contests. Nor had Cashmere High principal Dave Turnbull.
"It sounds utterly gross and appalling and something in schools we should never condone," said Turnbull. "It is silly but also potentially dangerous."
School Trustees' Association Canterbury chairman Rab McDowell said schools were expected to provide a safe environment.
"A competition as such wouldn't be a problem, but if there are parts in the competition that are jeopardising health, the board would be expecting the principal to take some action against it."
Grant McMillan, the Ministry of Education's southern schools regional manager, said a joint letter from the ministry and Crown Public Health was being sent out to all Canterbury schools next term reminding them they were "responsible for students' health in those sorts of activities".
He said the ministry shared Brieseman's concerns.
"We believe it's important that schools use a variety of teaching techniques and strategies as a way of engaging students. These should always be based on minimum risk to students' and staff's health and well-being."
Campylobacter rises as culprit for foodborne gastroenteritis
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.
"According to World Health Organization data, Campylobacter affects 1,000 in every 100,000 people."
Most gastroenteritis is caused by Campylobacter jejuni, which is highly pathogenic and causes foodborne disease, she said.
Things like unpasteurized milk or badly chlorinated water are also sources of infection, because most animal waste material washes into water reservoirs.
"In rare cases, following diarrhea, people can get neuroparalytic syndrome--their immune system confuses nerve tissue with bacteria and kills it."
She said most research efforts are currently focused on prevention in the animal industry, trying to ensure that chickens which come to the processing plants are not infected with this bacterium.
"If we can prevent transmission from food source to humans, then we don't need to worry about curing the humans."
Food poisoning 'costs productivity'
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.
Dr Korolik said the illness caused gastroenteritis which could be mild, or extremely severe, requiring a person to be hospitalised.
"They can end up with what's called bloody dysentry, with high fever, secreting diarrhoea with blood and pus and mucous," she said in an interview.
"Sometimes, not very frequently, you can have an after effect where people can become paralysed because their immune systems confuse nerve cells with bacteria."
Dr Korolik said in Australia, the summer barbecue could be a source of the problem.
"People will undercook their meat, particularly their chicken," Dr Korolik said.
"Or, they will cook their meat properly, and then contaminate it by putting it back in the same tray where they've held the raw meat.
"A very large proportion of people don't observe basic hygiene."
Dr Korolik said the cost of gastroenteritis caused by Campylobacter bacteria was enormous.
"People think, oh well, diarrhoea, what's the big deal?" she said.
"But some people require two weeks of hospitalisation."
Griffith University is co-hosting a meeting of 350 international researchers on Campylobacter bacteria and related organisms on the Gold Coast from Sunday
Northern Va. Sees Spike in Food-Borne Illnesses
Updated: Thursday, Aug. 11, 2005 - 12:34 PM
Hank Silverberg, WTOP Radio
FAIRFAX, Va. -- Watch what you eat. Virginia health officials say this summer more people in Northern Virginia are getting sick from food-borne illnesses.
"In the past couple of weeks, we've seen or suspected 50 additional cases of food-borne illness, primarily caused by the Salmonella bacteria," says Virginia Department of Health spokeswoman Lucy Caldwell.
Those 50 cases in Northern Virginia are in addition to another 150 cases previously reported.
"We are seeing an increase, and it is of concern," Caldwell says.
Whether you're at a barbeque, picnic, wedding or just a restaurant, Caldwell suggests you "pay close attention to how you feel afterwards."
According to the health department, the most common symptoms of gastrointestinal illness caused from bacteria include mild or severe diarrhea, fever, abdominal cramps and vomiting. The more rare symptoms include blood infections.
The symptoms show up one hour to three days after you've eaten.
"Some of the illnesses we've been seeing have been serious enough to cause hospitalization," Caldwell says. "Some of these people are not just the very young or the very elderly. They're middle-aged people, too."
So far, nobody in Northern Virginia has died.
You're urged to pay attention to how your food is prepared, stored and handled.
Here are the health department's recommendations:
* Wash raw fruits and vegetables prior to eating or chopping.
* Wash your hands carefully before and after preparing food, after using the toilet and after changing diapers.
* Always treat raw poultry, beef and pork as though they are contaminated and handle accordingly.
* Wrap fresh meats in plastic bags at the market to prevent blood from dripping on other foods.
* Refrigerate foods promptly and minimize holding at room temperature.
* Wash cutting boards, utensils, dishes and counters immediately after they're used to prevent cross-contamination with other foods.
* Avoid eating raw or undercooked poultry and meats.
* Make sure you use the correct internal cooking temperature when cooking, particularly when you are using a microwave.
* Avoid eating raw eggs. Thoroughly cook all foods made with raw eggs.
* Avoid using raw (unpasteurized) milk.
* Avoid chicks, ducklings, turtles and other reptiles as pets for small children since those animals can carry certain bacteria.
If you get sick from food eaten at a restaurant or catered function, you're urged to see your doctor or report it to your local health department. Illnesses caused by Campylobacter, Salmonella and Shigella are reportable in Virginia.
The health department is asking doctors to report food-borne illnesses so the state can determine whether cases are linked.
Cutting down onfood-borne illness Leave E. coli, Salmonella, Listeria and Campylobacter off the guest list
Wednesday, August 3, 2005BY LOIS MAHARG
Ann Arbor News Bureau
'When in doubt, throw it out'' is never better advice than during picnic season, when food sits out in the hot summer sun.
"Bacteria grow well between 70 and 120 degrees, but they grow most rapidly between 90 and 110 degrees,'' said Joan Miller, extension educator at Michigan State University Extension. "And in a picnic setting generally there's a lot of moisture in the air that allows bacteria to grow fast.''
These bacteria - E. coli 0157, Salmonella, Listeria, Campylobacter - can wreak havoc on the gastrointestinal tract and, in some cases, lead to serious illness and death.
To prevent food-borne illness, the United States Food and Drug Administration recommends that perishable food be out no more than two hours, or one hour in temperatures above 90 degrees. Food that sits out longer should be tossed, Miller said.
Picnickers can reduce the chance of food poisoning still further by observing a few simple rules.
Keep cold food cold, in insulated coolers with gel packs, when carrying it in and out.
Pack coolers full, to keep the temperature down.
When possible, use separate coolers for beverages, which will be opened frequently, and perishables, which should remain closed.
Wash hands with soap and water in the outdoors, and make sure all food handlers do the same.
A report released in April by the Centers for Disease Control and Prevention shows the incidence of food poisoning in the United States declining in recent years.
But with 76 million people in the United States becoming ill from food-borne pathogens every year, according to the United States Department of Agriculture, food-borne illness is still a public health issue.
Stringent regulations for food handling in commercial settings have led to fewer instances of food poisoning at restaurants in recent years, yet "There's more concern for how we handle our food once we get it home,'' said Holly Scherer, a registered dietician with M-Fit at the University of Michigan.
So what can be done to cut down on the risk of food poisoning at home? Cross-contamination - cutting up raw chicken and then fruit on the same cutting board, for example, thereby transferring harmful bacteria in the meat juices to the fruit - is one thing to avoid, say food safety experts.
"One of the best tips for working in the kitchen is to have several cutting boards in different colors,'' said Lisa McDowell, nutrition services manager at St. Joseph Mercy Hospital. Use one color chopping board for chicken and another color for fruit and vegetables. After each use, wash cutting boards and disinfect them with a diluted solution of bleach, allowing them to dry between uses.
Another potential source of cross-contamination is the ubiquitous kitchen sponge.
"Everybody loves sponges,'' Miller said. "Yet they're maybe the most infectious source of bacteria in the home.'' Wet sponges supply the moisture and nutrients needed for bacteria to grow, and these bacteria can survive for up to two days while a sponge is drying.
Ideally, Miller said, sponges should be allowed to dry between uses and replaced once a week. Consider using dish towels rather than sponges, she suggested. Launder the towels frequently in hot water and allow them to dry completely between uses.
Cross-contamination can also occur when a marinade used on raw meat is then served as a sauce at the table, McDowell said. This problem can be avoided by reserving part of the marinade.
Unwashed fruit and vegetables are another source of food-borne illness that can be prevented by washing produce in cold running water and rubbing it gently with the hands or a vegetable brush, Miller said. Most pesticide residues will be removed in the process, she added.
However, the U.S.D.A. recommends not rinsing meat. Bacteria on the surface will be killed when the meat is cooked, and the rinsing process may contaminate utensils and countertops.
Food-borne illness can also result from the improper thawing and cooking of meat, Scherer said.
Defrost meat in the refrigerator rather than at room temperature, she advised. Otherwise, the outer parts, which thaw more quickly than the inside, may sit for hours at temperatures conducive to the rapid growth of bacteria.
When it comes to deciding how long to cook meat, looks don't tell. "You can't tell by the color,'' Scherer said, adding, "the only way to tell when meat has been cooked enough is to use a meat thermometer.'' (See sidebar.)
Deciding when to throw leftovers out at home can be a tricky business. Different foods have different shelf lives, and you can't always base your decision on a food's appearance or smell.
While leftover fish should be eaten the next day, McDowell said, roast beef and pork may be good for up to three to five days. Vegetables, on the other hand, may last a week, she said.
According to Miller, raw eggs in their shells are usually good in the refrigerator for four to five weeks beyond the packing date, or about three weeks after purchase at the store. Commercial mayonnaise, refrigerated after opening, and should be safe for up to two months. Cooked eggs, however, should be eaten within two days, McDowell said.
In general, the less time perishables sit out at room temperature, the safer they'll be. So refrigerate leftovers quickly, keeping the refrigerator at 40 degrees or below. And at the grocery store, plan to collect the perishable items last.
Policy aims to curb antibiotic use in pork production
Wednesday, August 3, 2005 12:29 PM CDT
DES MOINES (AP) --- Food service giant Compass Group, which cooks for schools, museums, hospitals and corporations nationwide, unveiled a first-of-its kind purchasing policy aimed at reducing the use of antibiotics in pork production.
Released Tuesday, it comes just days after the U.S. Food and Drug Administration banned the use of Baytril in poultry because of concerns the drug could lead to antibiotic-resistant infections in people.
Compass' new policy was drafted with the help of Virginia-based Smithfield Foods Inc., the nation's largest pork producer, and the nonprofit group Environmental Defense.
It prohibits the purchase of pork in which antibiotics approved for human use, including penicillin, erythromycin, oxytetracycline and sulfamethazine, have been used to promote growth.
For years, medical professionals have been calling for a halt to the use of such antibiotics as a feed additive, said Dr. Patricia Quinlisk, state epidemiologist in Iowa, which leads the nation in pork production.
"That wasn't a good enough reason to be using some of these antibiotics," she said, adding that there can be valid reasons to treat sick animals with the drugs.
The concern is that the effectiveness of human antibiotics has been compromised.
"The b