Campylobacter Lawyer & Attorney : Marler Clark : Campylobacter Blog

July 21, 2005 12:31 PM US Eastern Timezone

DUBLIN, Ireland--(BUSINESS WIRE)--July 21, 2005--Research and Markets (http://www.researchandmarkets.com/reports/c21227) has announced the addition of Understanding Pathogen Behaviour: Virulence, Stress Response and Resistance to their offering

Pathogens respond dynamically to their environment. Understanding their behaviour is critical both because of evidence of increased resistance to established sanitation and preservation techniques, and because of the increased use of minimal processing technologies which are more vulnerable to the development of resistance. "Understanding Pathogen Behaviour" summarises the wealth of recent research and its implications for the food industry.

After two introductory chapters on ways of analysing and modelling pathogens, Part 1 summarises current research on what determines pathogenicity, stress response, adaptation and resistance. Part 2 reviews the behaviour of particular pathogens, reviewing virulence, stress response and resistance mechanisms in such pathogens as Salmonella, E.coli and Campylobacter. The final part of the book assesses how pathogens react and adapt to particular stresses from heat treatment and the effects of low temperature to the use of disinfectants and sanitisers.

With its distinguished editor and international team of contributors, "Understanding Pathogen Behaviour" will be a standard reference for the food industry in ensuring food safety.

About the editor

Mansel Griffiths is Professor of Food Science at Guelph University and Director of the Canadian Research Institute for Food Safety. He has an international reputation for his work on the microbiological safety of food.

For more information visit http://www.researchandmarkets.com/reports/c21227

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Use a food thermometer to make sure food is safe

Most people think they can check the doneness of burgers, pork chops and chicken breasts just by "eyeballing it." They look at it and judge the doneness by its appearance. They trust their experience. Experience is good, but it might be misleading.

According to a recent USDA study, one out of every four hamburgers turns brown in the middle before it has reached a safe internal temperature.

Eating undercooked meats or poultry increases the risk of food-borne illness. Many pathogens live naturally in the intestinal tracts of food animals.

Surveys of meat sold in retail food stores indicate that between one-fourth and three-fourths of all meat and poultry cuts sold in 1999 might have been contaminated with food-borne pathogens.

Bacteria most commonly associated with undercooked meats are campylobacter, salmonella and escherichia coli O157:H7.

Campylobacter is one of the most common bacterial causes of diarrheal illness in the United States. The Food and Drug Administration considers salmonella to be the leading cause of bacterial diarrhea in the Pacific Northwest. Although much rarer, E. coli O157:H7 is of special concern because the estimated infectious dose is small -- only two to 2,000 cells, and side effects can be serious. Hemolytic uremic syndrome, the most common cause of acute kidney failure in children in the United States, can be caused by E. coli O157:H7 infection.

Undercooked ground beef has been the most commonly identified food source of E. coli O157:H7 infections. During slaughter, beef can become contaminated with E. coli O157:H7 present in the intestines of healthy cattle. When ground, pathogens on the surface of the meat are incorporated into the interior.

Cooking is an essential part of making foods safe to eat because food-borne pathogens are killed when heated to the USDA recommended internal temperature.

The best way to be certain that food has been cooked to the proper temperature is to check it with a thermometer. An instant-read digital or dial thermometer is recommended for checking the temperature of small cuts of meat such as burgers, pork chops and chicken breasts. Found at grocery shops, kitchen shops and discount stores, instant-read thermometers range in price from as low as $5 for a basic model to as high as $50 for extra features.

To use, insert probe into the side of the meat and allow 15 to 20 seconds for the temperature to stabilize. An instant-read digital thermometer has its temperature sensor in the tip and must be inserted at least one-half inch into the thickest part of the meat; the probe of the instant-read dial thermometer must be inserted 2 to 3 inches.

The USDA recommends the following internal end-point temperatures:

Steaks & Roasts 145 degrees F

Fish 145 degrees F

Pork 160 degrees F

Ground Beef 160 degrees F

Chicken Breasts 170 degrees F
Temperatures should be checked at the end of cooking time because instant-read thermometers are not designed to be left in during cooking. Clean the probe between uses by rinsing under hot water for five seconds and wiping with a clean paper towel.

More information about food thermometers can be found at: www.foodsafety.wsu.edu, www.IsItDoneYet.gov and www.fsis.usda.gov/education/thermy.

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FOR IMMEDIATE RELEASE
June 6, 2005

SPRINGFIELD, Ill. -- Contact with animals in public settings, such as at fairs and petting zoos, can be fun and educational. However, it also can lead to the transmission of various serious infectious diseases, especially among children.

"This is the season for petting zoos, county fairs and other events where people come in contact with animals and we want to remind everyone that simple prevention steps, such as hand washing, can reduce the risk of illness," said Dr. Eric E. Whitaker, state public health director. "In fact, hand washing is the single most important step for reducing the risk for disease transmission."

The Illinois departments of Agriculture and Public Health have designed five posters addressing precautions persons should take when having contact with animals. These precautions include:

Do not bring pacifiers, food or beverages into animal areas
Closely supervise children to avoid touching manure, animal bedding and enclosures
Do not put hands to the mouth after petting animals
Wash hands after petting animals or touching the animal enclosure
Assist young children with hand washing
The new posters are available to use at animal exhibits and can be downloaded from IDPH's Web site, www.idph.state.il.us, under "A-Z Topic List," "Animal Contact Precautions."

"Livestock exhibits and petting zoos have always been a favorite among visitors at our county and state fairs for a number reasons. For one, kids have a chance to get up close to animals that are not commonly found in the city," Agriculture Director Chuck Hartke said. "We want kids to enjoy the animals but everyone needs to be aware of the precautions that should be taken to prevent the spread of germs and disease."

The posters have been sent to all 105 county fairs in the state, Hartke said.

Children are most susceptible to infection from bacteria and parasites that animals may carry because they are more likely than others to put their fingers or other objects into their mouths and because their immune systems are still developing. Others at increased risk include pregnant women, the elderly, persons with HIV/AIDS, and others with weakened immune systems.

Reports of illness have been documented from around the country and linked to organisms such as E. coli 0157:H7, Campylobacter, Salmonella and Cryptosporidium. The usual mode of transmission is the fecal-oral route. Since animal fur, hair, skin and saliva can become contaminated with fecal organisms, transmission of disease can occur when persons pets, touch or are licked by animals. Proper hand washing can reduce the risk of transmission.

The recommended way to wash hands is as follows:

1. Wet hands with running water

2. Place soap in palms and rub hands together to make a lather

3. Scrub hands vigorously for 20 seconds

4. Rinse soap off hands

5. Dry hands with a disposable towel and, if possible, use a disposable towel to turn off the water

Use an alcohol-based hand sanitizer if running water and soap are not available. Alcohol-based hand sanitizers are effective against many of the germs that animals can carry. However, they are not effective against bacterial spores, some parasites and certain viruses. It is important to remember to wash hands with running water and soap when hands are visibly dirty or soiled.

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2005-04-16

A report released by the Centers for Disease Control and Prevention (CDC) in collaboration with the Food and Drug Administration (FDA) and U.S. Department of Agriculture (USDA) showed important declines in foodborne infections due to common bacterial pathogens in 2004.

For the first time, cases of E. coli O157 infections, one of the most severe foodborne diseases, are below the national Healthy People 2010 health goal. From 1996-2004, the incidence of E. coli O157 infections decreased 42 percent. Campylobacter infections decreased 31 percent, Cryptosporidium dropped 40 percent, and Yersinia decreased 45 percent.

Overall, Salmonella infections dropped 8 percent, but only one of the five most common strains declined significantly. Different Salmonella strains are found in a variety of animal hosts and in different geographic locations. Further efforts are needed to better understand why some Salmonella strains tend to contaminate produce during production and harvest. FDA has recently developed a plan to decrease foodborne illnesses associated with fresh produce. To better control foodborne pathogens in animals and plants, prevention efforts should be implemented across the farm to table continuum.

"This report is good news for Americans and underscores the importance of investments in food safety. Our efforts are working and we're making progress in reducing foodborne illnesses," said CDC Director Dr. Julie Gerberding. "However, foodborne disease is still a significant cause of illness in the United States and further efforts are needed to sustain and extend these important declines and to improve prevention of foodborne illnesses."

"The continued reduction in illnesses from E. coli O157 is a tremendous success story and we are committed to continuing this positive trend in the future," said USDA Secretary Mike Johanns. "These results demonstrate that through innovative policies and strong and consistent enforcement of inspection laws, we are protecting the public's health through a safer food supply."

Several factors have contributed to the decline in foodborne illnesses. USDA's Food Safety and Inspection Service implemented a series of new recommendations beginning in 2002 to combat E. coli O157 in ground beef and Listeria in ready-to-eat products. In response, most establishments have significantly enhanced their food safety systems. Many have applied new technologies to reduce or eliminate pathogens and have increased their testing to ensure the effectiveness of control measures. Furthermore, these improvements likely reflect industry efforts to reduce E. coli O157 in live cattle and during slaughter.

The reduction in Campylobacter infections may be due to greater consumer awareness of safe poultry handling and cooking methods. Food safety education efforts targeted to specific foodborne hazards as well as general consumer tips, such as the public-private Fight Bac campaign, have helped consumers become more aware and knowledgeable of food safety hazards and how to prevent them.

The incidence of Shigella, which is found in a wide variety of foods, did not change significantly from 1996 through 2004. Vibrio infections increased 47 percent. Vibrio infections, which are primarily associated with consumption of certain types of raw shellfish, can be prevented by thoroughly cooking seafood, especially oysters.

In 1996, the FoodNet surveillance system began collecting valuable information to quantify, monitor, and track the incidence of laboratory confirmed cases of foodborne illnesses caused by Campylobacter, Cryptosporidium, Cyclospora, E. coli O157, Listeria, Shigella, Yersinia and Vibrio. Since its inception, FoodNet has grown to include ten states and 44 million people, about 15 percent of the American population.

The full report, "Preliminary FoodNet Data on the Incidence of Infections with Pathogens Transmitted Commonly Through Food - Selected Sites, United States, 2004" appears in this week's Morbidity and Mortality Weekly Report (April 15, 2005) and is available online at www.cdc.gov/mmwr. To learn more about FoodNet please visit http://www.cdc.gov/foodnet/. To learn more about various foodborne pathogens, visit http://www.cdc.gov/az.do.

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By Judith Blake
Seattle Times staff reporter
March 23, 2005

The calls run the food-safety gamut:

ï A Seattle-area woman said she'd found walnuts in a packaged, pre-cut salad mix, though nuts were not listed in the ingredients. Her young son, who was severely allergic to walnuts, did not eat any of the nuts, but the woman worried that someone else might have an allergic reaction to the mislabeled product.

ï A man discovered mold on the meat-filled breakfast burrito he'd purchased at a convenience store.

ï A woman was dismayed to find larvae in an energy snack bar.

These are among the calls consumers have made to the new toll-free Food Safety Consumer Complaint Hotline (1-800-843-7890) launched in January by the Washington State Department of Agriculture.

Goal: to reduce the risk of food-borne illness by making it easier for consumers to lodge complaints and for officials to address them.

Many government agencies -- local, state and federal -- deal with food-safety complaints, and most have phone numbers and sometimes Web sites where consumers can report problem foods or apparent food-related illnesses.

The stickler for the consumer who opens up a package of mislabeled, spoiled or otherwise safety-flawed food, or who gets sick and suspects some food as the culprit, is knowing whom to call.

The hotline takes food-safety complaints, then refers them to the appropriate agency, said Linda Condon, food-safety program specialist for the agriculture department.

"What we do is take some basic information about the type of product, where purchased and the specific problem," then make sure the consumer is put in touch with someone who can investigate, she said.

For a complaint involving a milk product or a food-processing plant, one of the agriculture department's 30 food-safety officers stationed around the state may investigate, contacting the consumer and in some cases visiting the person's home or the product's source. Restaurant-related complaints usually go to a county health department.

Other cases may be referred to the State Department of Health, the U.S. Food and Drug Administration or the U.S. Department of Agriculture or some other agency. Meat, poultry and eggs, for instance, are regulated by the USDA, which may do the initial investigation in a case related to those products.

Nationally, an estimated 76 million cases of food-borne illness occur every year, though far fewer are actually reported because people often don't realize their symptoms are food-linked, said Janet Anderberg, a food-safety specialist with the Washington State Department of Health. A case of intestinal distress, for instance, may erroneously be attributed to flu instead of salmonella in food.

In Washington, 55 outbreaks of food-borne disease, totaling about 610 individual cases, were recorded in 2003. But since an outbreak officially involves two or more people, and the state doesn't track individual cases aside from outbreaks, the overall total isn't known, Anderberg said. However, the individual cases are thought to far outnumber those that are part of recorded outbreaks, she said.

Many organisms found at times in various foods can make people sick, but the most common cases in Washington involve, in order of frequency, campylobacter, salmonella, shigella and E. coli 0157:H7, say state health officials.

Meat-processing plants, food manufacturers, seafood processors, food-transporting trucks, grocery stores and restaurants are only some of the places where food-safety problems can arise. Consumers also need to remember that poor food-storage or food-handling practices at home -- for instance, letting food that won't be cooked touch unwashed surfaces that have held raw meat -- can give dangerous organisms a chance to multiply and cause illness, Condon said.

The new hotline, which has not been widely publicized, has received about 30 food-safety complaints since it was launched on Jan. 18, Condon said.

"Before the hotline, we had an average of about one to two calls a week," she said. "Now we're getting about two to three calls a week."

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Inland Valley Daily Bulletin

Sunday, March 20, 2005 - WASHINGTON - Two California universities will be part of a project to study food safety.

The U.S. Department of Agriculture said it had awarded $5million to 18 colleges and universities to set up a Food Safety Research and Response Network. Headed by North Carolina State University, the network will have 50 food safety experts studying E. coli, salmonella, campylobacter and other pathogens. Researchers will focus on where in the environment they are found and how they infect herds.

Among the universities included in the project are the University of California campuses at Berkeley and Davis.

The group also will serve as a response team to help control major episodes of food-related illnesses, such as agricultural bioterrorism.

The government also announced it will spend an additional $2million on research into mad cow disease, the Agriculture Department said Friday.

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March 16, 2005

LOS ANGELES (AP) - County health officials said a study shows food-borne diseases have been reduced 13.1 percent because of the restaurant inspection and letter grading system imposed in 1998.

Dr. Jonathan Fielding, the county's public health director and an author of the study, said it was the first scientific proof that the grading system resulted in a "demonstrable public health benefit."

"What's really important here is we were able to show a reduction in hospitalizations due to food-borne illnesses, compared to state trends," Fielding said Thursday.

The study, published in the March issue of the Journal of Environmental Health, used hospital records for infections from bacteria such as salmonella and campylobacter. They analyzed 2,927 hospitalizations in the county.

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L.A. County's restaurant rating system, which includes letter scores, has cut hospitalizations for food-borne diseases by 13%, study finds.

By Jia-Rui Chong and Hector Becerra, Times Staff Writers
March 11, 2005

Fewer people have been hospitalized with food-borne diseases in the last few years, in large part because of the restaurant-grading system in Los Angeles County, according to a new study in the Journal of Environmental Health.

The study, published in the March issue, associated a 13.1% decrease in hospitalizations for the most common food-borne illnesses with the county's revamping of its restaurant inspection system in 1998.

Dr. Jonathan Fielding, the county's public health director and an author of the study, said it was the first scientific proof that the grading system resulted in a "demonstrable public health benefit."

"What's really important here is we were able to show a reduction in hospitalizations due to food-borne illnesses, compared to state trends," he said.

The authors used hospital data for infections from bacteria such as salmonella and campylobacter. They analyzed 2,927 hospitalizations in Los Angeles County and 6,449 elsewhere in California from 1993 to 2000.

Food-borne illness causes an estimated 325,000 hospitalizations a year in the United States, the study said. About half of those infections come from restaurants. Contamination from bacteria can happen, for example, when cooks use cutting boards or knives with raw meat and then use the same tools for salad. Or it can happen if some food is kept at 60 degrees rather than 40.

Those are the kinds of violations on inspection reports that restaurants must make available to customers, Fielding said. They also must post their letter grade for hygiene near the entrance.

"We wanted to provide better information to the consumers, provide clear incentives to restaurants to pay attention every single minute to use good hygiene practices," he said.

But some restaurant industry officials said they doubted the grading system was responsible for the decline in hospitalizations.

"The inspection process has just gotten so much better. That's the reason," said Andrew Casana, an official for the California Restaurant Assn. "I would disagree that the letter grades have anything to do with this. Most food-borne illness occurs at home anyway."

Casana said restaurant inspections used to be performed by an understaffed health department and tended to be less comprehensive than they are now.

The impetus for many of Southern California's grading systems was an undercover report by former KCBS-TV newsman Joel Grover. Hidden cameras captured unsanitary practices and rodent infestations.

Critics have said that letter grades may only provide a one-day snapshot of a business and that the grades can be easily misinterpreted by customers. Others complained that inspectors were sometimes arbitrary and lowered restaurants' grades for violations that did not have anything to do with customer health.

Some owners complained that customers were staying away from restaurants that scored a B because they thought it was a reflection of unsanitary conditions.

Jeff Benedict, an official for the Long Beach Department of Health and Human Services, lauded the study's conclusion.

"I've talked to L.A. County people, and they swear by their system," he said. "They say they feel restaurants are cleaner today than they were before the grading system was instituted. I can say ours are too."

Benedict said Long Beach chose to require restaurants to display signs alerting customers to past corrective actions because they give more information than grades about the problems.

The general manager of the Wolfgang Puck Cafe in Universal City said she was all for the grading system.

"The inspectors are very fair, and they tell you what the expectations are -- although you should already know them," said Elizabeth Pavlik. "I like to walk around with the inspector and learn as much as I can."

But she said for some customers, the restaurant's A grade is not enough.

"A lot of people ask me to see the report," Pavlik said. "It's pretty cool. I'm not ashamed."

Rubina Sookazian, owner of Kabab and More, a restaurant in downtown's Grand Central Market, said the grading system was necessary.

"Health is a serious thing," she said. "I've seen people in the restaurant business drop things on the floor and pick them up and use them."

Although she said she has always gotten an A grade, Sookazian said health department inspectors can at times be overzealous.

"They should worry about the food temperature, but sometimes they worry about small things," she said. "Sometimes they see a small drop of something on the floor and that's enough to lose a lot of points."

Johnny Bathish, who owns the Avalon Fish Market in Grand Central Market, said the grading system was "good for my business because the customers trust the food. Also, it helps me to know how the place is run when I'm not here."

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22 Dec 2004

A common cause of foodborne disease from poultry products can survive refrigeration and freezing say researchers from Pennsylvania. Their findings appear in the December 2004 issue of the journal Applied and Environmental Microbiology.

Campylobacter bacteria are estimated to be responsible for 2.5 million cases of infection in the United States each year and 50% of those cases are attributed to contaminated poultry. Campylobacters are believed to achieve optimal growth in extremely warm temperatures while failing to thrive in temperatures below 86 degrees. Campylobacter jejuni appears to be the exception. Previous studies have shown a small portion able to withstand refrigeration and freezing independently, but the combined effect of both has yet to be tested.

In the study samples of ground chicken and chicken skin infected with C. jejuni were refrigerated, frozen or exposed to a combination of both. A significant portion of the bacteria were able to survive refrigerated and frozen temperatures in both ground chicken and chicken skin.

"A significant portion of C. jejuni on the poultry samples studied survived during refrigerated, frozen, and combined refrigerated and frozen storage," say the researchers. "The present study indicates that these treatments alone will not add a significant margin of safety with respect to this pathogen and cannot replace sanitary production and handling."

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