The first results from milk samples at a farm in Askola, Finland taken April 7 revealed Yersinia pseudotuberculosis and Campylobacter jejuni.
The number of people who drank milk from Uljaan tilamaito and experienced symptoms has still increased in Porvoo and in the neighboring municipalities (Askola, Lovisa, Borgnäs and Sipoo). There are now 19 confirmed cases of Yersinia. Campylobakterier have so far been isolated from a total of eight people. Investigations are still ongoing for about twenty people.
Uljaan tilamaito pulled away all unpasteurized milk from the shops in early April.
A recent outbreak of Campylobacter in Timaru, New Zealand, has been blamed on raw milk.
Seven people have been confirmed as having Campylobacter after purchasing raw milk from a farm on the outskirts of Timaru.
South Canterbury Medical Officer of Health Dr Daniel Williams believes the seven cases are the tip the iceberg.
”Drinking raw milk is risky for your health. It can contain disease-causing bacteria and other organisms which can lead to gastroenteritis and other illnesses, some of which can be life-threatening,” Dr Williams said.
Dr Williams said even drinking raw milk from suppliers with the highest hygiene and safety standards can be dangerous as any raw cow milk can contain bugs.
New Zealand legislation allows producers to sell up to five litres of raw milk daily at the farm gate to buyers who purchase it for themselves or their family.
A spike in the number of people struck down by a foodborne illness in the MidCentral District Health Board region is most likely the result of cross contamination from poultry meat.
New figures from the Institute of Environmental Science and Research for December show a high number of campylobacteriosis cases, with 49 notified in the MidCentral region.
It is a significant increase compared to previous months, which typically have about 20 to 30 cases.
Massey University Infectious Disease Research Centre director Nigel French said the “urban campylobacter season” was in full swing and was generally when most cases of cross contamination from poultry meat occurred. “There are a whole lot of possible reasons why you might see an increase but November to February is the time when you see most cases of campylobacteriosis in urban areas,” he said.
“In rural areas you tend to see more cases in spring, particularly associated with calving season.”
The constant public health quest is to stay ahead of the bugs by making risk management decisions. With all the focus on pathogen reduction, CDC reported last year that raw numbers show decreases in Salmonella, E.coli O157, Listeria and Yersinia infections and significant increases in Campylobacter and Vibro illnesses (compared to 2006-2008).
EFSA using similar methods, released information today that shows an increase in Listeria with decreases in Salmonella and Campylobacter in the EU.
Campylobacteriosis is still the most reported disease, accounting for 214,000 cases of infections.
“It is encouraging to see that cases of campylobacteriosis have gone down in 2012. But more investigation and monitoring is needed to see if this is the beginning of a trend”, said Marta Hugas, Acting Head of EFSA’s Risk Assessment and Scientific Assistance Department.
Over the years, salmonellosis has been decreasing- with 91,034 reported cases in 2012. This is mainly due to the successful Salmonella control programmes put in place by EU Member States and the European Commission in poultry, the report said. Most Member States met their Salmonella reduction target for poultry flocks.
Listeriosis accounted for 1,642 reported cases, 10.5% more than in 2011 and has been gradually increasing over the past five years.
A trendy pop-up restaurant has outraged customers with 1970s Playboy nudes plastered on the back of toilet doors.
Revealing magazine shots and explicit articles were used as wallpaper in the unisex toilets at Miss Pings, a Vietnamese eatery in the City Works Depot in Auckland.
A spokesman from the Department of Internal Affairs said the raunchy material breached an R18 restriction law and the restaurant could be asked to remove the display.
I understand the toilet is a learning opportunity, whether it’s for 1970s teenagers to be implanted with sex imagery from porn magazines, or food safety infosheets, to distinguish between food safety and food porn.
Miss Pings, try our food safety infographics on the toilet door.
The concept behind food safety infosheets is to take recent foodborne illness media coverage, and relevant evidence, and provide it to food handlers in a nice package. At first, they were text heavy, boring and weren’t very good. After a couple of years of refinement food safety infosheets turned into tool resulting in measured changes in practices.
If you’re doing the same stuff for 10 years without changing, you’re probably doing the wrong thing.
That’s kind of where we’ve been at with food safety infosheets for the past year. After making a couple of hundred of them we decided the format was getting old and tired. Katrina Levine joined the crew and put some renewed enthusiasm into the storytelling devices – and also suggested that we start making infographics.
After looking at our own lack of skill and capabilities we sought an outside partnership with New Mexico State University Media Productions. They get us; and do fabulous work.
Here’s the first food safety infographic that tells the story of last week’s outbreak of Campylobacter linked to undercooked chicken livers.
Download a pdf of the infographic here.
Food safety infosheet highlights:
-At least 6 people who consumed raw or undercooked chicken livers, mostly chicken liver pâté have been infected with Campylobacter in Washington and Oregon.
- A recent study found that about 77% of raw chicken livers are contaminated with Campylobacter.
- Multiple outbreaks of Campylobacter infections linked to chicken livers have been reported in the United Kingdom and Australia.
Click here to download.
In a follow-up to the news of a Campylobacter outbreak centered in Oregon, Lynne Terry of The Oregonian quotes Dr. Katrina Hedberg, state epidemiologist in Oregon, as saying restaurants and stores supplied with the product are “mortified” and that one of the six sick people actually consumed chicken liver pills.
Terry reports that in all cases, the chicken livers were processed at Draper Valley Farms in Vernon, Wash., and the processor sold them raw to restaurants and stores, which turned them into pate.
“You have to cook it through and through, just like chicken or ground beef,” Hedberg said.
Draper Valley did not issue a recall. Under U.S. Department of Agriculture regulations, processors are allowed to sell chicken livers tainted with a high level of campylobacter. In fact, one study showed that 77 percent are contaminated with the bacteria.
“This is a high-risk food,” Hedberg said.
When I think Oregon, I tend not to think UK. But these regions are apparently bound by a passion for undercooked chiken liver pate resulting in Campylobacter outbreaks.
Since December 2013, Oregon health officials have been looking into the source of campylobacteriosis that has sickened six individuals in Oregon, Washington and Ohio. All cases report eating undercooked or raw chicken livers; most cases consumed chicken livers prepared as pâté. The cases in Ohio ate chicken liver pâté while visiting Oregon. The Oregon Health Authority is working with the Washington Department of Health, USDA and CDC.
This is the second reported multistate outbreak of campylobacteriosis associated with consumption of undercooked chicken liver in the United States.
Australia has had its own outbreak.
Chicken livers should be considered a risky food. A recent study found up to 77 percent of chicken livers tested were positive for Campylobacter. Washing chicken livers is not enough; chicken livers can be contaminated on the inside and on the outside, which is why thorough cooking is the only way to kill bacteria in contaminated livers.
(Hint: don’t wash them, you’re just spreading Campylobacter around your kitchen.)
Pâté made with chicken liver is often undercooked to preserve texture. It can be difficult to tell if pâté is cooked thoroughly because livers are often partially cooked then blended with other ingredients and chilled. Pâté prepared at a USDA inspected facility is considered safe to eat because in order to pass inspection the livers must be cooked to a proper temperature.
The 2009 FDA Food Code states that restaurants must inform customers about the risk of eating undercooked food; the warnings are often included at the bottom of restaurant menus.
Lynne Terry writes that Coos Bay Oyster Co. is recalling oysters over a food poisoning outbreak that has sickened at least three people in Oregon.
The company, based in Charleston, said it is pulling all of its shucked oysters and in-shell oysters sold to retail stores and wholesalers in Oregon and California.
The shucked oysters were sold in 1/2 gallon, quart, pint and half-pint containers with sell-by dates from Jan. 15 to Feb. 17. The containers carry the Coos Bay Oyster Co. label and are marked raw/ready-to-eat shucked oysters.
The oysters in-shell were distributed in red onion sacks, each containing five dozen oysters of various sizes. They, too, have the company’s label, with harvest dates from December 2013 to January 2014.