Unpasteurized raw milk being blamed for illness that sickened dozens of Wisconsin students

A friend posted on facebook how much she enjoyed the visit to the apple cider mill – a fall tradition.

colbert.raw.milkI asked if the cider was pasteurized.

She said yes.

Good.

Not so good for the Durand High School in Wisconsin where a parent provided  unpasteurized raw milk for a team football dinner

Eight students were hospitalized, and nearly 150 middle and high school students stayed home to avoid getting sick. 

State health officials say it was Campylobacter that caused the illness, and the health department said Friday that it likely came from unpasteurized raw milk.

(This is also satire) Terrorists threaten to attack UK by washing uncooked chicken

The terror threat level to the UK has been raised to the highest level since the Iraq war after suspicions grew that terrorists might have been reading all the recent articles about the deadly peril of washing uncooked chicken.

veryRawChickenIt is now known that washing raw chicken releases tiny water droplets filled with extreme poison into your kitchen, killing you and all your family instantly. Until this fact was established by government scientists, there was no explanation for the mysterious spate of deaths affecting everyone in the country who cooked chicken.

“Raw chicken washing-related deaths were running at approximately five million per year, in London alone,” explained chief government medical officer Brian Panic. “We’d always wondered why this might be, but no-one had ever put two and two together, despite the obvious presence of freshly washed chicken fillets near all the bodies.”

“The raw material isn’t a problem in itself, if safely handled until cooked right through,” (piping hot) he explained. “But the combination of uncooked poultry and washing has the potential to destroy civilization, and I’m not exaggerating.”

“Now this has become widely known, if would be simple for a terrorist organization, perhaps using chefs, to wash chicken in the major metropolitan centers, with potentially devastating effects.”

“This could be the most severe threat since terrorists learned to secretly not turn off their Kindles during take-off and landing.”

After a meeting of COBRA, the government’s emergency response and cookery committee, the military are guarding all airports close to branches of Tesco and Sainsbury’s and are monitoring suspects’ water usage for potential chicken-related spikes.

There was an unfortunate incident in Dunstable this morning when an armed response team shot dead a suspected sous-chef who turned out to be merely rinsing a nice piece of sea bass, but a government spokesman pointed out that this is the price of freedom.

Police are asking anyone with the smallest Campylobacter-contaminated nugget of information should come forward immediately for rapid grilling.

Thanks to my Scottish food safety friend for sending along this bit.

Blame it on the (chicken) juice — enhances surface attachment and biofilm formation of Campylobacter

We were having dinner with friends Sunday night, and they do a Chinese-style cooking that is light and yummy, but I noticed a lot of cross-contamination going on during the prep (can someone please come up with a better name than cross-contaminaion, and more succinct than, dangerous bugs move around a lot).

icarly.chicken.cell.handsThe patron said, that’s why you cook it, and I said, just cook it doesn’t cut it, and explained why.

We may never be invited for dinner again.

The next day (another school holiday) the two 5-years-olds were with me for a few hours, so after a couple of hours at the park, I decided we would make two cakes — one gluten/dairy free, one traditional.

I don’t like cake but it is a part of my spring ritual of getting rid of spices that have accumulated for six years and, like Ikea furniture, crap that looked good at the store but awful at home.

The girls became involved in an extended discussion of Salmonella, eggs and cross-contamination.

They enjoyed the cake.

Brown et al. published in Applied and Environmental Microbiology that the bacterial pathogen Campylobacter jejuni is primarily transmitted via the consumption of contaminated foodstuffs, especially poultry meat. In food processing environments, C. jejuni is required to survive a multitude of stresses and requires the use of specific survival mechanisms, such as biofilms. An initial step in biofilm formation is bacterial attachment to a surface.

Here, we investigated the effects of a chicken meat exudate (chicken juice) on C. jejuni surface attachment and biofilm formation. Supplementation of brucella broth with ≥5% chicken juice resulted in increased biofilm formation on glass, polystyrene, and stainless steel surfaces with four C. jejuni isolates and one C. coli isolate in both microaerobic and aerobic conditions. When incubated with chicken juice, C. jejuni was both able to grow and form biofilms in static cultures in aerobic conditions. Electron microscopy showed that C. jejuni cells were associated with chicken juice particulates attached to the abiotic surface rather than the surface itself.

sorenne.doug.usa.today.jun.11This suggests that chicken juice contributes to C. jejuni biofilm formation by covering and conditioning the abiotic surface and is a source of nutrients. Chicken juice was able to complement the reduction in biofilm formation of an aflagellated mutant of C. jejuni, indicating that chicken juice may support food chain transmission of isolates with lowered motility. We provide here a useful model for studying the interaction of C. jejuni biofilms in food chain-relevant conditions and also show a possible mechanism for C. jejuni cell attachment and biofilm initiation on abiotic surfaces within the food chain.

Helen L. Brown, Mark Reuter, Louise J. Salt, Kathryn L. Cross, Roy P. Betts, and Arnoud H. M. van Vliet

http://aem.asm.org/content/80/22/7053.abstract?etocjejuni

Over 100 sick; Wisconsin school district deals with aftermath of Campylobacter

After a severe illness sends dozens of students home sick, attendance is back to normal at Durand schools.

football.vomitMore than 100 total students in the district were reported absent last wee, with Durand’s football team being hardest hit by the illness.

There are 19 confirmed cases of campylobacter; all are members of the football team.

UK’s FSA was supposed to be independent; agrees to name stores that sell chicken contaminated with campy

The food safety watchdog is to name and shame supermarkets that sell chicken contaminated with a dangerous food-poisoning bug after the scandal was exposed by the Daily Mail.

borat.chickenThe UK Food Standards Agency has been testing chicken sold in the high street for campylobacter, which is associated with 100 deaths a year and 280,000 food-poisoning cases.

In August, officials said the names of shops involved should be kept secret until at least next summer following lobbying from stores, producers and the Department for Environment, Food and Rural Affairs over fears the news would damage the industry.

But following pressure from the Mail, academics and consumer groups, it has agreed to identify them.

The results will reveal which of Tesco, Sainsbury’s, Asda, Morrisons, the Co-op, Waitrose, and Marks & Spencer has the highest contamination levels.

The FSA began quarterly surveys of chicken sold on the high street in February to establish the levels of campylobacter. The first revealed that 59 per cent of 853 birds tested positive for the bug.

Some 16 per cent of the roasting birds tested positive for the highest level of contamination.

roast.chicken.june.10One in 20 sealed packs of chicken were even contaminated on the outside, suggesting that simply picking them up created a risk.

The FSA said it would be unfair to name the stores because its sample sizes were small and the public would not understand the results.

This from the same agency that thinks the public is too stupid to use a meat thermometer, so goes with piping hot.

Erik Millstone, professor of science policy at the University of Sussex, said: ‘The FSA was supposed to be independent of commercial and political pressures. Recent events show that in practice the FSA was blown off course by industrial and political pressures.’

45 sick from Campylobacter linked to raw milk in Utah

Utah public health officials are investigating a few cases of sickness associated with raw or unpasteurized milk.

A few? Is there that many people in Utah?

colbert.raw.milkSo far, 45 cases of Campylobacter infection have been confirmed in people who had raw milk in the week they got sick.

Officials said the illness has been reported in Cache, Davis, Morgan, Salt Lake, Utah and Weber counties.

Two cases have also been confirmed in California and Idaho.

The first case of the infection was reported May 9.

The Utah Dept. of Health said all 45 cases are linked to raw milk or cream purchased at Ropelato Dairy in Weber County.

The Utah Dept. of Agriculture suspended the dairy’s license to sell raw milk on Aug. 4 after several tests were positive for Campylobacter.

Larry Lewis with the UDAF said the dairy has been very cooperative in working with the inspectors and it will be allowed to sell raw milk again as soon as it consistently passes safety tests.

Careful with that fondue: determinants of the campylobacteriosis winter peak in Switzerland

Campylobacteriosis is the most frequently reported food borne infection in Switzerland. We investigated determinants of infections and illness experience in wintertime. A case–control study was conducted in Switzerland between December 2012 and February 2013. Cases were recruited among laboratory-confirmed campylobacteriosis patients. Population-based controls were matched according to age group, sex and canton of residence. We determined risk factors associated with campylobacteriosis, and help seeking behaviour and illness perception.

fondueThe multivariable analysis identified two factors associated with an increased risk for campylobacteriosis: consumption of meat fondue (matched odds ratio [mOR] 4.0, 95 % confidence interval [CI] 2.3–7.1) and travelling abroad (mOR 2.7, 95 % CI 1.1–6.4). Univariable analysis among meat fondue consumers revealed chicken as the type of meat with the highest risk of disease (mOR 3.8, 95 % CI 1.1–13.5). Most frequently reported signs and symptoms among patients were diarrhoea (98 %), abdominal pain (81 %), fever (66 %), nausea (44 %) and vomiting (34 %). The median perceived disease severity was 8 on a 1-to-10 rating scale. Patients reported a median duration of illness of 7 days and 14 % were hospitalised. Meat fondues, mostly “Fondue chinoise”, traditionally consumed during the festive season in Switzerland, are the major driver of the epidemic campylobacteriosis peak in wintertime. At these meals, individual handling and consumption of chicken meat may play an important role in disease transmission. Laboratory-confirmed patients are severely ill and hospitalisation rate is considerable. Public health measures such as decontamination of chicken meat and improved food handling behaviour at the individual level are urgently needed.

European Journal of Epidemiology

Philipp Justus Bless, Claudia Schmutz, Kathrin Suter, Marianne Jost, Jan Hattendorf, Mirjam Mäusezahl-Feuz and Daniel Mäusezahl

http://link.springer.com/article/10.1007/s10654-014-9917-0/fulltext.html#Fig3

46 sickened: Campylobacter and roast turkey or jus, Nov. 2013

In England, several recent campylobacter outbreaks have been associated with poultry liver consumption. Following a lunch event in a hotel in Surrey in November 2013 where chicken liver parfait was served, guests reported having gastrointestinal symptoms.

gravy-intro-612A retrospective cohort study showed 46 of 138 guests became unwell, with a median incubation period of two days and for 11 cases campylobacter infection was laboratory confirmed. Food item analysis identified an association between illness and consumption of roast turkey (aOR=3.02 p=0.041) or jus (aOR=3.55 p=0.045), but not with chicken liver parfait (OR=0.39 p=0.405). The environmental risk assessment did not identify non-compliance with standard food practice guidelines.

This study presents a point-source outbreak of campylobacter with a high attack rate and epidemiological analysis results show that the jus or roast turkey was the likely source of infection although this could not be confirmed by the environmental assessment. Consuming the chicken liver dish was not a risk factor for developing symptoms as was initially hypothesised. Prior knowledge on the association between poultry liver food items and campylobacter outbreaks should not overly influence an outbreak investigation to ensure the true aetiology is identified and on-going public health risk is minimised.

PLOS

Suzan Trienekens, Charlotte Anderson, Jennifer Duffy, Rachel Gill, Lisa Harvey-Vince, Helen Jones, Piers Mook, Chikwe Ihekweazu, Ishani Kar-Purkayastha

http://currents.plos.org/outbreaks/article/dont-count-your-chicken-livers-an-outbreak-of-campylobacter-sp-not-associated-with-chicken-liver-parfait-england-november-2013/

Roast-in-bag chicken is lower risk says poultry company

Does roast-in-bag chicken chicken cut Campylobacter risks? A UK poultry business recently investigated by the Guardian for hygiene issues says it does.

Quoted in The Grocer, a Faccenda Foods official says by using their no-handle cook-directly-in-the-bag chicken consumers are safer.yourfile

“There is no need for consumers to handle food, which improves food safety at home and significantly reduces the risk from campylobacter,” said MD Andy Dawkins, who added the bag reduced the risk of cross-contamination from work surfaces or cutting boards.

In the week the FSA announced the first batch of quarterly results from its 12-month campylobacter survey, Faccenda said “unprecedented demand” had prompted it to ramp up development of roast-in-bag chicken. By the end of the year, it plans to expand the format – launched last September in Asda with seven flavoured whole chickens – into non-flavoured birds.

Responding to this week’s FSA results – which found campylobacter in 59% of fresh shop-bought chickens and on the outside of the packaging of 4% of birds – Dawkins said Faccenda would continue to invest to address the issue.

Campy on the outside of packaging could be problem for cross-contamination and I want to see some data for the claims that consumers handle these roast-in-bag products safer. Folks often don’t really know what people do with their products.