From a regular barfblog.com correspondent. Many thanks.
Meeting government standards is about the worst thing any group can say when it comes to trust.
The Pinto, an American car that had a tendency to explode when hit from behind, also met all government standards.
More than half the supermarket chickens in a Consumer NZ study carried Campylobacter, but the poultry association says the test was much stricter than official requirements.
The study of 40 chickens found 65 per cent (26 chickens) tested positive for Campylobacter, Consumer NZ said.
Fourty chickens don’t mean statistical shit, especially if they were from the same grower.
But already, the industry and the government are defending NZ poultry, without a lot of data.
Like blowing up real good.
Poultry Industry Association director Michael Brooks said chicken only accounted for 40 per cent of New Zealand’s campylobacter cases.
Some might consider that a lot.
Radio New Zealand reported that Brooks said, “The important thing is to remember that cooking kills campylobacter, and that it’s important to have good hygiene practices when handling a raw product. Safe storage practices and cooking it thoroughly will prevent the risk of illness.”
It’s about lowering loads. All that Campy into a kitchen means cross-contamination is rife.
In a statement, MPI director of systems audit, assurance and monitoring Allan Kinsella said the ministry had considered a retail testing programme but decided it was unnecessary.
Mandatory testing for broiler chicken carcasses was introduced in 2006, she said, and had been so successful it had led to a more than 50 percent reduction in foodborne campylobacter cases between 2007 and 2015.
The posturing on either side is a scam.
When will someone step forward and credibly say, in NZ, we should have fewer people barfing?
(Something may be lost in translation)
Why did Croatian government services responsible for food control did not inform consumers that chicken fillets imported from Poland had salmonella in them before the European website RASFF announced on 11 November that chicken fillets that were on the Croatian market were infected with salmonella, reports Jutarnji List on November 16, 2016.
According to the notice on the website, it is apparent that the laboratory analysis was conducted 20 days earlier, on 21 October. So, the obvious question is why was the finding sent 20 days later and why Croatian consumers were not informed about it.
The explanation was given by the Agriculture Ministry, which is responsible for informing citizens about possible withdrawal of food from the market. They said that Croatia, which is a member of the RASFF system, submitted information that one retailer conducted analysis of chicken from Poland (on 21 October) and that the presence of salmonella was found. “Even before obtaining laboratory reports, the meat was past its expiry date and therefore was no longer present in the market. That is the reason why the information in the RASFF system is classified only as a “notice of information”, and not as an “alert”. So, this chicken is no longer on the market in Croatia”, according to the Ministry.
However, while the reply states that the public was not informed because at the time when the report was finished the expiry date had already passed, it seems that the chicken was on the market while waiting for the findings, which realistically means that today someone might have in their freezer contaminated chicken which was bought in October.
It is interesting that the analysis which led to the discovery of salmonella in the chicken took place in the midst of another scandal with salmonella in eggs imported also from Poland. It is therefore worrying that this information was not officially released by the Agriculture Ministry.
It has been just over a month since a boy from Bregana, Mirko Vidović, died after eating eggs that have been infected with salmonella. Although the autopsy process has still not been completed, so the exact cause of death is not known, it is known that the eggs he ate were infested with salmonella. The eggs were withdrawn from the shops. Immediately after the Croatian case was reported to RASFF, it was discovered that several other similar cases were reported in the EU, all connected to a facility in Poland. At the time, as many as 12 other European countries reported salmonella cases as well.
Poultry is a major source of Campylobacter, which can cause foodborne bacterial gastroenteritis in humans. Additionally, poultry-associated Campylobacter can develop resistance to important antimicrobials, which increases the risk to public health. While broiler chickens have been the focus of many studies, the emergence of antimicrobial-resistant Campylobacter on layer farms has not received equal attention. However, the growing popularity of cage-free and organic layer farming necessitates a closer assessment of (1) the impact of these farming practices on the emergence of antimicrobial-resistant Campylobacter and (2) layers as a potential source for the transmission of these pathogens.
Here, we showed that the prevalence of Campylobacter on organic and conventional layer farms was statistically similar (p > 0.05). However, the average number of Campylobacter jejuni-positive organically grown hens was lower (p < 0.05) in comparison to conventionally grown hens. Campylobacter isolated from both production systems carried antimicrobial resistance genes. The tet(O) and cmeB were the most frequently detected genes, while the occurrence of aph-3-1 and blaOXA-61 was significantly lower (p < 0.05). Farming practices appeared to have an effect on the antimicrobial resistance phenotype, because the isolates from organically grown hens on two farms (OF-2 and OF-3) exhibited significantly lower resistance (p < 0.05) to ciprofloxacin, erythromycin, and tylosin. However, on one of the sampled organic farms (OF-1), a relatively high number of antimicrobial-resistant Campylobacter were isolated.
We conclude that organic farming can potentially impact the emergence of antimicrobial-resistant Campylobacter. Nevertheless, this impact should be regularly monitored to avoid potential relapses.
Antimicrobial-resistant Campylobacter in organically and conventionally raised layer chickens
Foodborne Pathogens and Disease. September 2016, ahead of print. doi:10.1089/fpd.2016.2161.
Kassem Issmat I., Kehinde Olugbenga, Kumar Anand, and Rajashekara Gireesh
Backyard poultry flocks have increased in popularity concurrent with an increase in live poultry–associated salmonellosis (LPAS) outbreaks. Better understanding of practices that contribute to this emerging public health issue is needed.
We reviewed outbreak reports to describe the epidemiology of LPAS outbreaks in the United States, examine changes in trends, and inform prevention campaigns. LPAS outbreaks were defined as ≥2 culture-confirmed human Salmonella infections linked to live poultry contact. Outbreak data were obtained through multiple databases and a literature review.
During 1990–2014, a total of 53 LPAS outbreaks were documented, involving 2,630 illnesses, 387 hospitalizations, and 5 deaths. Median patient age was 9 years (range <1 to 92 years). Chick and duckling exposure were reported by 85% and 38% of case-patients, respectively. High-risk practices included keeping poultry inside households (46% of case-patients) and kissing birds (13%). Comprehensive One Health strategies are needed to prevent illnesses associated with live poultry.
Outbreaks of human Salmonella infections associated with live poultry, United States, 1990-2014
Emerg. Infect. Dis., Volume 22, Number 10 – October 2016 [ahead of print], DOI: 10.3201/eid2210.150765
Colin Basler, Thai-An Nguyen, Tara C. Anderson, Thane Hancock, Casey Barton Behravesh
Food Safety Talk, a bi-weekly podcast for food safety nerds, by food safety nerds. The podcast is hosted by Ben Chapman and barfblog contributor Don Schaffner, Extension Specialist in Food Science and Professor at Rutgers University. Every two weeks or so, Ben and Don get together virtually and talk for about an hour.
They talk about what’s on their minds or in the news regarding food safety, and popular culture. They strive to be relevant, funny and informative — sometimes they succeed. You can download the audio recordings right from the website, or subscribe using iTunes.
Show note links to follow along at home:
- Publix Super Markets
- Lee-Ann Jaykus
- Michael Roberson
- Wal-Mart’s chicken safety program shows significant results
- Serotypes Profile of Salmonella Isolates from Meat and Poultry Products January 1998 through December 2014
- Tracing the Origins of Salmonella Outbreaks
- Serotype distribution of Salmonella isolates from food animals after slaughter differs from that of isolates found in humans
- Efficacy of Instant Hand Sanitizers against Foodborne Pathogens Compared with Hand Washing with Soap and Water in Food Preparation Settings: A Systematic Review
- An extended model for transfer of micro-organisms via the hands: differences between organisms and the effect of alcohol disinfection.
- Five-second rule – Wikipedia, the free encyclopedia
- “Weird Al” Yankovic – White & Nerdy
- Scallops Culprit in Hawaii Hepatitis A Outbreak
- Blast from the past: hep A inactivation in scallops
- PSY – GANGNAM STYLE
- Hepatitis A Vaccination | What You Need to Know | CDC
- Scallop – Wikipedia, the free encyclopedia
- Effect of lime juice on Vibrio parahaemolyticus and Salmonella enterica inactivation during the preparation of the raw fish dish ceviche. – PubMed – NCBI
- Food Safety Talk 39: Des Moines is Known for their Scallops
- I f’ing love science
- Food Poisoning Expert Reveals 6 Things He Refuses To Eat
- xkcd: Duty Calls
- Dole and Listeria: The Shaggy Defense
- Leafy greens, listeria, environmental sampling and tragedy
- Compliance Policy Guides > CPG Sec. 555.320 Listeria monocytogenes
- Dole Fresh Vegetables Announces Allergy Alert and Voluntary Limited Recall of DOLE-branded Spinach Due to Possible Contamination by Walnuts
- Washington company linked to Listeria monocytogenes illnesses gets a warning letter
- CRF FROZEN FOODS LLC to Oregon Potato Co
- Multistate Outbreak of Listeriosis Linked to Frozen Vegetables | Listeria
- Murder on the Orient Express – Wikipedia
- Tyrell Wellick – Mr. Robot Wikia
The UK Food Standards Agency reports that two thirds (66%) of consumers think the industry should continue to reduce campylobacter beyond the agreed current target of less than 10% of chickens at the most highly contaminated level. Retailers should also be telling customers what proportion of chickens are at this highest level of contamination, according to 75% of those questioned.
The research has been released to coincide with the resumption this month of our campylobacter survey, part of our on-going efforts to reduce the high levels of food poisoning caused by the bug. Testing was suspended in April so we could update the way the survey was carried out to ensure results continued to be robust.
Steve Wearne, Director of Policy at the FSA, said, “Publishing surveillance data on campylobacter has prompted action from retailers and processors and we are now seeing progress. Our campaign has also raised awareness of campylobacter amongst the public and it is good to see from our research that it is customers, and not just the FSA, demanding action and information from retailers. We have always said that consumer power will ultimately push industry action.
“Many retailers and processors should be commended for the action they have taken so far. The majority signed up to the pledge to ensure that campylobacter in chicken ceases to be a significant public health issue, and continued action will be needed to deliver this.”
The FSA’s research shows that 76% of people questioned want retailers to be more proactive in telling them what actions they are taking to reduce the campylobacter levels on the raw chicken they sell. More than half of people (53%) said that they would start buying chicken from another retailer if their usual shop was found to sell more than the industry average ‘high risk’ chicken.
Following the salmonella scare in cornflakes and techina, according to a Channel 2 news expose, chickens with salmonella grown in Israel are not exported to Europe but are sold locally.
The Of Hagalil Company which sells chicken in Israel stated that the chicken sold in Israel does not exceed the allowed limit of Salmonella. The Ministry of Health has forbidden the Prince Company from producing techina after finding high levels of salmonella in their product.
Steve Sayer of MeatingPlace, the home of all things meat, has much praise for Food Safety Scotland’s pink chicken advice, which is apparently grounded to “ensure that public information and advice on food safety, standards, and nutrition are accurate while being consumer-focused. It’s obvious that the FSS plucked the pink chicken mascot to warn Scottish consumers about the possibility of getting sick by consuming seemingly under-grilled/cooked chicken that’s still pink internally.
“However, the only exception was the insistence that the internal color of properly grilled chicken should never be pink.
“The USDA has long stated that reaching the internal temperature of 165 degrees F., (by measuring at the thickest part of the chicken) will kill pathogens and is safe to consume. The USDA has also claimed that the internal coloring is not always an accurate indicator whether chicken is properly cooked or grilled, which includes, you guessed it, the color pink.
“Don’t get me wrong, I think the Scot’s pink message bird is rather clever and its intent admirable, as it could very well lessen the amount of people undercooking their summer grilled chicken. But the fact remains it’s not completely accurate.”
It’s a f*ucking pink chicken and it’s wrong.
So how can anything else this science-based organization say be accepted as accurate?
Go with the data or go home.
Waste of money.
Undercooked chicken served at the Suffolk jail in Riverhead led to a salmonella outbreak that sickened at least 21 inmates in May, health officials said.
One inmate who was hospitalized has filed a notice of claim with the county, a prelude to a lawsuit.
“Suffolk County comes with an affirmative obligation to supply its criminals in prison all food that’s free of any unhealthy or dangerous substance,” stated Andrew Siben a Bay Shore attorney representing the inmate, Shawn Carpenter.