Campylobacter Lawyer & Attorney : Marler Clark : Campylobacter Blog

Chicago's ABC7.com is reporting on a recent study conducted by Consumer Reports that revealed levels of Campylobacter and Salmonella bacterial contamination in raw chicken. Consumer Reports researcher Geoff Martin oversaw the testing.

'We found that only 17 percent of the chicken we tested was free of both salmonella and campylobacter. And overall premium brands were a little more likely to carry salmonella,' said Martin.

The tests revealed an even bigger worry. Often the bacteria were resistant to one or more antibiotics.

'That means if you get sick, some antibiotics might not work,' said Martin.

Consumer Reports also reported on concerns regarding plant testing:

In August 2006, the USDA reported that the rate of positive salmonella tests in broilers had jumped to 16.3 percent in 2005, up from 11.5 percent in 2002. Richard Lobb, a spokesman for the National Chicken Council, a trade group, said it’s not clear why the rate went up in 2005, but he cited preliminary government data indicating that it has since declined. Cohen of the FSIS added that the agency has begun an initiative aimed at curbing salmonella by focusing on plants that failed the federal standard or had problems meeting it.

The full report can be found at the Consumer Reports Web site here.

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Scientists who look for ways to eliminate foodborne pathogens are up against another obstacle: those pathogens that resist antibiotics. In particular, they want to single out the resistant bacteria for special attention and get rid of them.

That's the focus occupying Ramakrishna Nannapaneni, a Food Safety Consortium researcher in the University of Arkansas Division of Agriculture food science department working with Michael Johnson. His team is trying to quantify Campylobacter, a pathogen that contaminates nearly all retail raw broiler chicken carcasses, and its emerging ability to resist an important fluoroquinolone antibiotic known as ciprofloxacin.

Surveys have shown that broilers frequently carry large numbers of Campylobacter in their intestinal contents that spread during further processing onto retail raw products. Campylobacter also can occur in raw milk and water and on raw fruits and vegetables. Proper cooking recommended by the U.S. Department of Agriculture will completely kill Campylobacter present on raw poultry.

The problem is that persons who handle raw poultry contaminated by Campylobacter then handle other foods that receive no cooking before consumption such as fresh salads and lightly cooked vegetables. To aid in such risk assessment, scientists are finding better ways to understand the numbers and virulence properties of Campylobacter and those that resist antibiotics.

To better understand ciprofloxacin antibiotic-resistant Campylobacter, "current methods need to be refined for isolating and quantifying the complete diversity of such strains commonly occurring in raw poultry," Nannapaneni said.

"One of the highest priority research needs on Campylobacter was to develop laboratory methods for quantifying an antibiotic-resistant Campylobacter load persisting on raw poultry products," Nannapaneni said.

While fluoroquinolone antibiotic-resistant Campylobacter was found to be stable and persistent, there is some good news in the situation. A 30-month study in the Arkansas research showed that chickens often had at least minimally detectable levels of Campylobacter, but only a small percentage of carcasses contained high levels of the pathogen. The good news is that of those chickens with the high levels of Campylobacter, the number of them declined over the 30 months.

Up to 60 percent of chicken carcasses sampled during the study contained the Campylobacter that resist the ciprofloxacin antibiotic. And among those with the higher levels of the resistant Campylobacter, there were reductions each year in the percentage of carcasses carrying such high levels, going from 11 percent down to 0.6 percent.

The Arkansas research is significant for being the first time that trends could be determined by quantifying the total numbers of Campylobacter and the antibiotic-resistant Campylobacter found on chicken carcasses. A report of this new method was published in the scientific journal Applied and Environmental Microbiology.

Among Campylobacter, almost all infections that cause illness in humans are carried by one species of the bacterium -- Campylobacter jejuni. Scientists want to be able to narrow down on Campylobacter jejuni from total Campylobacter. The current problem is that a methodology for doing so needs more refining.

"We are trying to come up with probes and methods that can separate antibiotic-resistant Campylobacter jejuni load versus total Campylobacter in raw chicken carcass rinses," Nannapaneni said. Developing such strategies is on the research agenda for the Food Safety Consortium for the coming year.

While it is currently impossible to completely eliminate antibiotic-resistant Campylobacter occurrence on raw chicken carcass surfaces or in its juices, the organism can be easily destroyed by proper cooking practices at home.

Source: University of Arkansas, Food Safety Consortium

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May 5, 2006
University of Arkansas, Food Safety Consortium via Newswise

Scientists who look for ways to eliminate foodborne pathogens are up against another obstacle: those pathogens that resist antibiotics. In particular, they want to single out the resistant bacteria for special attention and get rid of them.

That's the focus occupying Ramakrishna Nannapaneni, a Food Safety Consortium researcher in the University of Arkansas Division of Agriculture food science department working with Michael Johnson. His team is trying to quantify Campylobacter, a pathogen that contaminates nearly all retail raw broiler chicken carcasses, and its emerging ability to resist an important fluoroquinolone antibiotic known as ciprofloxacin.

Surveys have shown that broilers frequently carry large numbers of Campylobacter in their intestinal contents that spread during further processing onto retail raw products. Campylobacter also can occur in raw milk and water and on raw fruits and vegetables. Proper cooking recommended by the U.S. Department of Agriculture will completely kill Campylobacter present on raw poultry.

The problem is that persons who handle raw poultry contaminated by Campylobacter then handle other foods that receive no cooking before consumption such as fresh salads and lightly cooked vegetables. To aid in such risk assessment, scientists are finding better ways to understand the numbers and virulence properties of Campylobacter and those that resist antibiotics.

To better understand ciprofloxacin antibiotic-resistant Campylobacter, "current methods need to be refined for isolating and quantifying the complete diversity of such strains commonly occurring in raw poultry," Nannapaneni said.

"One of the highest priority research needs on Campylobacter was to develop laboratory methods for quantifying an antibiotic-resistant Campylobacter load persisting on raw poultry products," Nannapaneni said.

While fluoroquinolone antibiotic-resistant Campylobacter was found to be stable and persistent, there is some good news in the situation. A 30-month study in the Arkansas research showed that chickens often had at least minimally detectable levels of Campylobacter, but only a small percentage of carcasses contained high levels of the pathogen. The good news is that of those chickens with the high levels of Campylobacter, the number of them declined over the 30 months.

Up to 60 percent of chicken carcasses sampled during the study contained the Campylobacter that resist the ciprofloxacin antibiotic. And among those with the higher levels of the resistant Campylobacter, there were reductions each year in the percentage of carcasses carrying such high levels, going from 11 percent down to 0.6 percent.

The Arkansas research is significant for being the first time that trends could be determined by quantifying the total numbers of Campylobacter and the antibiotic-resistant Campylobacter found on chicken carcasses. A report of this new method was published in the scientific journal Applied and Environmental Microbiology.

Among Campylobacter, almost all infections that cause illness in humans are carried by one species of the bacterium -- Campylobacter jejuni. Scientists want to be able to narrow down on Campylobacter jejuni from total Campylobacter. The current problem is that a methodology for doing so needs more refining.

"We are trying to come up with probes and methods that can separate antibiotic-resistant Campylobacter jejuni load versus total Campylobacter in raw chicken carcass rinses," Nannapaneni said. Developing such strategies is on the research agenda for the Food Safety Consortium for the coming year.

While it is currently impossible to completely eliminate antibiotic-resistant Campylobacter occurrence on raw chicken carcass surfaces or in its juices, the organism can be easily destroyed by proper cooking practices at home.

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By Los Angeles Times
Tuesday, May 2, 2006 10:44 AM EDT

Avoiding the use of antibiotics in food animals appears to reduce drug resistance in humans, according to a study published online recently in the journal Clinical Infectious Diseases.

The study involved the use of antibiotics called fluoroquinolones in Australian poultry.

Australia restricts use of the antibiotics in animal husbandry because the practice is thought to contribute to drug resistance in people who contract bacterial infections from eating contaminated food.

One such infection, Campylobacter, is a leading cause of food-borne illness in industrialized countries.

The study, by researchers at the Australian National University, examined 585 Australians who had Campylobacter infections.

Only 2 percent of these were resistant to the drug ciprofloxacin, a type of fluoroquinolone.

Countries that allow fluoroquinolone use in poultry have resistance rates in humans as high as 29 percent.

After years of debate, the Food and Drug Administration last year banned use of one fluoroquinolone drug in poultry to try to reduce drug resistance in the United States.

"This is a very important study," says Dr. Edward Septimus, an infectious diseases specialist in Billings, Mont. "We've been saying that we have to reduce antibiotic overuse in humans. We also have to remove it from animals."

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28/04/2006 17:08:00
Poultry World

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

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April 26, 2006
Washington Post
Bonnie S. Benwick

The U.S. Department of Agriculture, which for decades had recommended that poultry be cooked to an internal temperature of 180 degrees for safe eating, has reevaluated that assessment.

Earlier this month, the USDA's Food Safety and Inspection Service established 165 degrees as the single safe minimum internal temperature to kill food-borne pathogens and viruses in poultry.

The months of commissioned study and testing by the National Advisory Committee on Microbiological Criteria for Foods were not prompted by reports of overcooked white meat but by reported outbreaks of Salmonella bacteria that were traced to partially cooked, frozen poultry products.

At 165 degrees, Salmonella, Campylobacter and avian flu virus were destroyed in cooked poultry. USDA meat and poultry hotline manager Diane Van said last week that 180 degrees had been the poultry cooking temperature standard since at least the early 1980s.

"This is terrific news," said grilling expert and cookbook author Cheryl Jamison, when informed of the change. "We can enjoy chicken again without ending up with dried-out white meat." Jamison and her husband (and co-author) Bill have long advised temperatures of 165 to 170 degrees -- even though their cooking class students are always wary about Salmonella.

"I personally never followed that [USDA] advice," Jamison said.

Apparently the change also will not affect the pop-up thermometers found in the breast meat of roaster chickens and turkeys. They were already set for the "best eating experience" as well as a safety standard of 170 degrees, according to Julie DeYoung at Perdue Farms.

For more information, go to http://www.fsis.USDA.gov http://.

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Wed 19 Apr 2006 05:39 PM CST
VIRGINIA (myDNA News)

Australia's policy of restricting antibiotic use in food-producing animals may be linked with lower levels of drug-resistant bacteria found in its citizens, according to an article in the May 15 issue of Clinical Infectious Diseases, now available online.

Campylobacter jejuni (C. jejuni) is a leading bacterial cause of foodborne illness in industrialized countries. Drug resistance can make Campylobacter infections difficult for physicians to treat, and can result in longer bouts of diarrhea and a higher risk of serious or even fatal illness. Bacterial resistance to drugs is generally attributed to inappropriate prescribing or overuse of antibiotics.

An Australian solution to the drug resistance problem has been to prohibit the use of certain antibiotics, called fluoroquinolones, in food animals such as poultry. Such a policy puts Australia in a relatively unique position, since its animal and food production levels are comparable to those of other industrialized nations, but it has avoided using the antibiotics that have been standard in the other countries' food animal production.

To evaluate whether the country's restrictive antibiotic policy has affected bacterial drug resistance, Australian researchers examined C. jejuni isolates collected from 585 patients in five Australian states. None of the patients had received fluoroquinolone treatment within the month prior to becoming ill. The researchers discovered that only 2 percent of the locally acquired Campylobacter isolates were resistant to ciprofloxacin, a type of fluoroquinolone. Countries that allow fluoroquinolone use in animals may have a drug resistance prevalence of up to 29 percent. Ciprofloxacin can be used to treat severe Campylobacter disease, so a low level of bacterial drug resistance should lead to better treatment efficacy.

"There are different causes that lead to bacterial antibiotic resistance, and use of antibiotics in food animals is only one of the multiple causes," said lead author Leanne Unicomb, an epidemiologist with OzFoodNet and Australia National University. However, the evidence indicates that "use of fluoroquinolones in food animals in other countries has increased the risk of resistance in [Campylobacter] isolates infecting humans," she said. The researchers concluded that the low drug resistance they found "probably reflects Australia's policy of prohibiting fluoroquinolones for animal use."

Other industrialized nations have also realized the apparent benefits of restricting antimicrobial use in animals. Sweden prohibited the use of fluoroquinolones for food animals in 1986, Norway has never licensed their use in food animals, and both countries have reported low trends -- similar to Australia's -- in fluoroquinolone-resistant Campylobacter infecting humans. The United States, in a recent effort to reduce American levels of Campylobacter drug resistance, has taken a cue from other countries' success. The U.S. Food and Drug Administration proposed banning fluoroquinolones in poultry in 2000, but one drugmaker fought the ban until it was finally enacted in September 2005.

Reducing the use of antibiotics in food animals, coupled with the authors' additional recommendation of "sensible use of fluoroquinolones in clinical settings," seem to be steps in the right direction toward curbing harmful foodborne bacterial drug resistance.

This information was provided by the Infectious Diseases Society of America.

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Source: scenta
Date Published: April 18, 2006

An Australian policy restricting the use of antibiotics in food-producing animals may be linked with the lower levels of drug-resistant bacteria found in its population, scientists now suggest.

Campylobacter jejuni is a leading bacterial cause of food-borne illness in industrialised countries.

Drug resistance can make Campylobacter infections difficult for physicians to treat, and can result in longer bouts of diarrhoea and a higher risk of serious or even fatal illness.

Individuals who showed a bacterial resistance to curative drugs generally were found to be susceptible to inappropriate prescribing or to overuse antibiotics.

An Australian solution to the drug resistance problem has been to prohibit the use of certain antibiotics, called fluoroquinolones, in food animals such as poultry.

The policy assists Australians by protecting its animals and food production levels against the overuse of antibiotics.

To evaluate whether the country's restrictive antibiotic policy has affected bacterial drug resistance, Australian researchers examined C. jejuni isolates collected from 585 patients in five Australian states.

None of the patients had received fluoroquinolone treatment within the month prior to becoming ill.

The researchers discovered that only two per cent of the locally acquired Campylobacter isolates were resistant to ciprofloxacin, a type of fluoroquinolone.

Countries that allowed fluoroquinolone use in animals may have a drug resistance prevalence of up to 29 per cent.

Ciprofloxacin can be used to treat severe Campylobacter disease, so a low level of bacterial drug resistance should lead to better treatment efficacy.

Lead author Leanne Unicomb, an epidemiologist with OzFoodNet and Australia National University, said: "There are different causes that lead to bacterial antibiotic resistance, and the use of antibiotics in food animals is only one of the multiple causes.

"However, the evidence indicates that use of fluoroquinolones in food animals in other countries has increased the risk of resistance in [Campylobacter] isolates infecting humans," she added.

The team surmised that the low drug resistance "probably reflected Australia's policy of prohibiting fluoroquinolones for animal use".

Other industrialised nations finding benefit in restricting antibiotics in animal food include Sweden, Norway and the US.

The study was published in the 15 May issue of Clinical Infectious Diseases.

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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.

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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.

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February 2, 2006
safefood Press Release
www.safefoodonline.com

Recent research, funded by safefood, has indicated a high occurrence of the food poisoning bacterium, Campylobacter in raw poultry, particularly chicken, with 49.9% of retail samples of raw chicken testing positive for the bacterium.

Speaking about the project, Dr Paul Whyte from UCD, lead Researcher, said 'The study was carried out to provide all island public health data on Campylobacter. Our research showed that a high proportion of human Campylobacter cases are linked with the handling and consumption of contaminated foodstuffs of animal origin, particularly poultry.

Campylobacter is a common cause of bacterial foodborne infection in many countries including the island of Ireland. Scientists have detected the pathogen in raw poultry produced worldwide'.

Dr Thomas Quigley, Director of Food Science, safefood said, 'The poultry industry has been working closely in partnership with the authorities on the island of Ireland to reduce the levels of Campylobacter. This study shows that the prevalence of the bacterium on raw poultry remains high. We know that during the handling and preparation of foods in the domestic kitchen Campylobacter is easily spread, readily contaminating other foods and surfaces.

Traditionally it has been common practice to wash raw poultry under the tap, prior to cooking. But this has been identified as a major risk factor because it increases the potential for the spread of Campylobacter and other bacteria throughout the kitchen, as they are easily transferred through splashes and drips'.

'These research findings further support the advice not to wash poultry before cooking. The presence of Campylobacter is a compelling reason why consumers should place raw chicken straight into the oven and ensure that the meat is cooked thoroughly, until it is piping hot all the way through, the juices run clear and there is no pink meat left. By correctly following this simple advice to ensure proper cooking, consumers can be reassured that the process will destroy any harmful bacteria present, leaving the meat perfectly safe to eat', he continued.

Campylobacter is recognised to be the most common cause of bacterial foodborne illness in humans in many countries, including the island of Ireland. There were over 2,600 cases notified on the island of Ireland in 2004, which was over 3 times the number of Salmonella cases. However, many of those affected do not report it to medical practitioners and as a result, it is widely accepted that significant underreporting occurs. The symptoms of campylobacteriosis, which generally last 2-5 days, include diarrhoea, abdominal cramps and sometimes fever and vomiting.

European scientific experts will meet on the 8th February at a conference in Dublin, organised by Teagasc and funded by the European Commission to discuss the issue of Campylobacter in the food and water chain.

Editor's Notes:

The study using genetic fingerprinting investigated the role of foods and companion animals in the epidemiology of Campylobacter infection in humans on the island of Ireland.

A full copy of *A Comparative Study of Thermophilic Campylobacter Isolates of Clinical, Food and Pet Origin using Genotypic and Antimicrobial Characterisation Techniques can be found at www.safefoodonline.com/safefood/uploads/campylobacterreport.pdf

The research was an all island study conducted by: the Centre for Food Safety and the Department of Large Animal Clinical Studies, Faculty of Veterinary Medicine, University College Dublin; Queen's University Belfast; Department of Microbiology, National University of Ireland; Public Health Laboratory, Cherry Orchard Hospital; Public Health Laboratory, Belfast City Hospital and the Department of Bacteriology, University College Hospital, Galway

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November 28, 2005
Meatingplace.com
Ann Bagel

Bacteriocins -- proteins produced by bacteria -- can reduce campylobacter in chicken intestines to nearly undetectable levels, according to a study published by the U.S. Department of Agriculture's Agricultural Research Service.

The research was led by microbiologist Norman Stern of the USDA Agricultural Research Center in Athens, Ga., and Edward Svetoch of the Russian Federation State Research Center for Applied Microbiology in Obolensk.

Tens of thousands of bacterial isolates from poultry production environments were evaluated in the study. Several were found to have anti-campylobacter activity -- namely Bacillus circulans and Paenibacillus ploymyxa.

Stern has received a patent on the uses for bacteriocins, and he and his colleagues have enhanced bacteriocin production so that it is more attractive for industrial testing.

The study, which is ongoing, is being funded and coordinated by the U.S. Department of State, the International Science and Technology Center and the ARS Office of International Research Programs.

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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.

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August, 2005
Journal of Food Protection: Volume 68, Number 8
Page 1600-1605

Marianne Sandberg,a Merete Hofshagen,b ÿyvin ÿstensvik,a Eystein Skjerve,a and Giles Innocent c

aNorwegian School of Veterinary Science, P.O. Box 8146 Dep., N-0033 Oslo, Norway

bThe Norwegian Zoonosis Centre, P.O. Box 8156 Dep., N-0033 Oslo, Norway
cComparative Epidemiology and Informatics, Division of Animal Production and Public Health, University of Glasgow Veterinary School, Bearsden Road, Glasgow G61 IQH UK, Scotland

ABSTRACT

In the Norwegian Action Plan against Campylobacter in broilers, carcasses from flocks identified as positive before slaughter are either heat treated or frozen for 5 weeks to reduce the number of Campylobacter. The objective of this study was to estimate the effect of freezing time and predict the number of Campylobacter on naturally infected or contaminated broiler carcasses following freezing for 2, 4, 6, 8, 10, 13, 21, 35, and 120 days by nonparametric and parametric linear statistical models. From each of the five flocks, 27 carcasses were sampled. Each carcass was cut in two pieces along the chest bone. Half was put into the freezer (-20 degrees C), whereas the other was deskinned and quantitative culturing was conducted from a 10-g sample of the skin. Fifteen frozen halves were selected at random at each time point following freezing from 2 to 120 days, and skin samples from these were cultured quantitatively and qualitatively. In regard to the log reduction of Campylobacter, almost similar results were obtained using three statistical methods; median regression on the change in Campylobacter counts, zero-inflated negative binomial regression, and a Bayesian Markov chain Monte Carlo (decay) model on original counts. Overall, a 2-log reduction of Campylobacter was obtained after 3 weeks of freezing. Only a marginal extra effect was oBSErved when extending the freezing to 5 weeks. Although freezing appears to be an efficient way to reduce the level of Campylobacter on broiler carcasses, in 80% of the carcasses Campylobacter could still be detected using quantitative culturing following 120 days of freezing. Based on the high number of zeros, these data should be modeled by a zero-inflated model. The best statistical fit in regard to goodness-of-fit measures was the zero-inflated negative binomial log link model, closely followed by the Poisson model. Thus, in our continued search for a better way to describe the data, we used the Poisson distribution in the mixed Bayesian decay models.

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Antimicrobial resistance in bacteria is an emerging and increasing threat to human health. Physicians should be aware that antimicrobial resistance is increasing in foodborne pathogens and that patients who are prescribed antibiotics are at increased risk for acquiring antimicrobial resistant foodborne infections. In addition, "[i]increased frequency of treatment failures for acute illiness and increased severity of infection may be manifested by prolonged duration of illness, increased frequency of bloodstream infections, increased hospitalization or increased mortality."[1]

The use of antimicrobial agents in the feed of food animals is estimated by the FDA to be over 100 million pounds per year. Estimates range from 36% to 70% of all antibiotics produced in the United Sates are used in a food animal feed or in prophylactic treatment to prevent animal disease. The use in of antibiotics is thought to promote growth and to prevent disease on in beef, pig, turkey and chicken production as well as fish farms and some fruit and vegetable farming.[2]

According to the National Antimicrobial Resistance Monitoring System (NARMS), Campylobacter has been recovered from 47% of chicken breasts tested in recent studies. 15% of the Campylobacter jejuni and 9% of Campylobacter Coli isolated were resistant to ciprofloxacin and 20% of Campylobacter Coli were resistant to erythromycin. In a case-control study of fluoroquinolone-resistent Campylobacter infections, domestically (within the US) acquired infections were ten times more likely to have eaten poultry at a commercial establishment. The FDA recently concluded that thousands of people each year acquire Campylobacter infections that are resistant to fluoroquinolones.[3] Many of these illnesses are likely tied to consumption of animals feed antibiotics.

In the same NARMS studies, five mulit-drug resistant strains of Salmonella Newport were recovered from ground beef, ground turkey and pork chops. According to the report, "[a]ntimicrobial resistance among these foodborne bacteria is not uncommon and often associated with the use of antimicrobial agents in food animals."[4] Ceftriaxone-resistant Salmonella has also been reported (Fey et al., 2000). The emergence of multidrug-resistant Salmonella typhimurium in the United States is another example of a drug-resistant bacteria spreading from animals to humans (Glynn et al., 1998).

The use of antibiotics in feed for food animals, on animals prophylactically to prevent disease, and the use of antibiotics in humans unnessarily must be reduced. European countries have reduced the use of antibiotics in animal feed and have seen a corresponding reduction in antibiotic-resistant illnesses in humans.[5]

--------------------------------------------------------------------------------

[1] Angulo F.J., Nargund V.N., and Chiller T.C., Evidence of an Association Between Use of Anti-microbial Agents in Food Animals and Anti-microbial Resistance Among Bacteria Isolated from Humans and the Human Health Consequences of Such Resistance (2004)

[2] www.oph.dhh.state.la.us/infectiousdisease/antibiosensitivity

[3] Anderson A.D., Nelson M., Baker N.L., Rossiter S., Angulo F.J., Public health consequences of use of antimicrobial agents in agriculture. Risk Management Strategies: Monitoring and Surveillance 2002

[4] Stevenson J.E., White D.G., Torpey III D.J., Craig A.S., Smith K.E., Park M.M., Pascucilla M.A., Anderson A.D., and the NARMS Working Group. Enhanced Surveillance for Antimicrobial Resistance Among Enteric Bacteria: NARMS Retail Food Study. International Conference of Emerging Infectious Diseases. Atlanta, GA, March (2002).

[5] Angulo F.J., Baker N.L., Olsen S.J., Anderson A., Barrett T.J., Antimicrobal Use in Agriculture: Controlling the Transfer of Antimicrobal Resistance to Humans (2004).

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Amy L. Becker Staff Writer

Apr 1, 2005 (CIDRAP News) -- A study of antibiotic-resistant Campylobacter levels on retail chicken products suggests that the pathogen lingers in chickens long after antibiotic use among the birds is stopped.

Researchers from Johns Hopkins University found that sizable percentages of retail chicken samples from two large companies had antibiotic-resistant Campylobacter on them even though the companies had stopped treating their flocks with the antibiotic in question a year earlier.

In addition, the researchers found that chicken samples from those two companies were more likely to carry antibiotic-resistant Campylobacter on them than were samples from two companies that marketed their products as completely antibiotic-free.

The study, which focused on fluoroquinolone (FQ)-resistant Campylobacter, was published online recently by Environmental Health Perspectives. The research was led by Lance Price, a doctoral candidate and fellow at Johns Hopkins University's Bloomberg School of Public Health Center for a Livable Future in Baltimore.

Investigators have been finding a link between consumption of FQ-treated poultry and cases of FQ-resistant Campylobacter infection in the United States, the authors note. Researchers have also reported an association between FQ use in poultry barns and the evolution of FQ-resistant bacteria in poultry.

Building on those themes, Price and colleagues selected two large conventional poultry producers that said they had ceased to treat their chickens with FQs, Tyson and Perdue Farms, and two antibiotic-free poultry producers, Bell & Evans and Eberly. They obtained three samples of each of the four brands from the same stores at the same time on seven or eight occasions over a period of 10 weeks. The samples were prepared and tested in identical ways. Researchers used the standard Food and Drug Administration methodology and a modified method that involved FQ-supplemented agar medium to identify resistant strains.

The Campylobacter isolates were confirmed and species were identified using a polymerase chain reaction (PCR) amplification/restriction protocol. Campylobacter was found on 84% of the samples tested, and when the standard FDA method was used, FQ-resistant strains were detected on 17%. But when the supplemented medium was used, FQ-resistant strains were found on 40% of the samples. In their genetic analysis, the researchers found that 19 of 21 resistant isolates were genetically distinct from the susceptible Campylobacter and would have been missed with the standard methodology.

The researchers report statistically significant differences in the rates of FQ-resistant Campylobacter carriage across the four brands. The rates were as follows: Tyson, 96%; Perdue, 43%; Bell & Evans, 13%; and Eberly, 5%. The difference between the latter two brands was not significant, the report says.

Because of the tight time frame of the study, researchers cautioned, it was limited in part by the inability to measure seasonal changes.

The authors say their findings suggest that previous use of this family of antibiotics can have lingering effects on the presence of Campylobacter in poultry houses. The results call into question the idea that drug-resistant populations quickly become susceptible again when the antimicrobial is withdrawn, the report says.

The study also highlights the importance of disinfecting facilities between flocks, the researchers write. The dirt floors common in many US poultry barns are cleaned only every 2 or 3 years, potentially creating a "long-term reservoir" for FQ-resistant Campylobacter. Likewise, processing plants could be a source of cross-contamination, the report says.

Because antimicrobial therapy can be critical for treating Campylobacter infections in people with weakened immune systems, the article says, FQ-resistant strains magnify the threat to those groups, making it more important to accurately measure those strains and identify factors contributing to their presence.

The FDA proposed withdrawing approval for fluoroquinolone use in poultry production in 2000, but the Bloomberg School of Public Health said in a news release that the effort has been stalled over legal objections from Bayer, which makes one of the drugs.

Tyson Foods has discontinued use of FQs among broiler chickens but still uses them in breeder operations, spokesman Gary Mickelson told CIDRAP News. He commented that the sample used in the study was small and that the researchers detected the presence of the bacteria but did not measure the amount present. He also said the researchers included Campylobacter species that may have a natural resistance to quinolone antibiotics even in the absence of exposure to them.

"We at Tyson Foods stand by the safety of our products and our efforts to operate responsibly," Mickelson wrote in an email today. Antibiotics are used in the growing operations only to protect bird health, he added.

Perdue Farms no longer uses FQs in any poultry and treats only ill or at-risk chickens with approved antibiotics, spokesman Joe Forsthoffer told CIDRAP News. Less than 1% of the company's chickens are treated with antibiotics, he said. Antibiotics aren't used to promote growth, nor are they administered continuously.

Perdue Farms could not comment on any conclusions about antibiotic resistance in the study, because the company didn't have information to link the poultry samples used back to specific lots, Forsthoffer said.

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By Alex Dominguez
ASSOCIATED PRESS

BALTIMORE -- Antibiotic-resistant bacteria continued to be found in chickens bought at area supermarkets a year after two large poultry producers stopped using an antibiotic blamed for creating the resistant strains, Johns Hopkins researchers report.

The researchers say the findings suggest antibiotic-resistant bacteria may persist in the poultry industry after the use of the antibiotics, known as fluoroquinolones, has stopped and may contaminate more poultry than previously thought.

However, one of the producers and a researcher not involved with the study said the study did not show whether the amount of bacteria found presented a health risk. They also said the findings were not clear on whether the resistant strains were naturally present or use of the antibiotic caused the resistant strains.

In 2000, the Food and Drug Administration (FDA) proposed banning the two fluoroquinolones used in poultry. Abbott Laboratories of Abbott Park, Ill., agreed immediately to pull its version, Sara Flox.

But Pittsburgh-based Bayer Corp. is appealing the decision and the FDA commissioner is considering the case involving Bayer's product, Baytril.
The bacterium, campylobacter, is responsible for 2.4 million cases of food-borne illness a year in the United States, the Centers for Disease Control and Prevention report.

The antibiotic-resistant form of the bacterium is especially troubling because the fluoroquinolone family of antibiotics includes the popular drug Cipro, and fluoroquinolones are a leading treatment for food poisoning from campylobacter, found mostly in raw chicken.

In February 2002, Perdue Farms Inc. of Salisbury, Md., and Tyson Farms Inc. of Springdale, Ark., stopped using fluoroquinolone antibiotics.
The researchers in the study said they bought chicken produced by Perdue, Tyson and two antibiotic-free producers.

Tyson noted the study's sample size was small and limited to one area of the country, did not measure the amount of bacteria present, and included strains of campylobacter that may be naturally resistant to the antibiotics without having been exposed to them.

Study author Lance Price said if natural immunity were responsible, "you would expect all the products to come out the same, but that's not the case."
Perdue said it had no information on the origin of the samples, and "cannot comment on the conclusions regarding antibiotic resistance."

Perdue said less than 1 percent of its flocks receive any antibiotics, which are limited to the "humane treatment of ill or at-risk chickens, treating as few birds as possible, and prescribing that treatment no longer than deemed medically appropriate by a poultry veterinarian."

"Perdue does not use antibiotics for the purpose of growth promotion nor do we use any antibiotics continuously for any reason whatsoever," said a statement the company issued.

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