Five people were admitted to hospitals, although health officials said they don’t know whether anyone remains hospitalized. The restaurant shut down Monday, Feb. 29. Health officials expect the number of confirmed salmonella cases to rise as test results are completed, Steele said.
Drew Trick, the owner of Lucky’s, said Monday that the eatery will never make its mayonnaise in-house again. On the tap room’s Facebook page, Trick wrote, “Well, it seems our efforts to source locally and make our food from scratch has failed our customers and ourselves. Know that we are doing all that is possible to rectify the situation and eliminate the chance of this happening again.”
Lucky’s, at 520 E. Fifth St. in Dayton’s Oregon District, will remain closed “for an unknown period of time,” Trick wrote, but hopes “to open with a clean bill of health very soon.” The restaurant and craft-beer bar had been gearing up for its 5th anniversary celebration this week.
A table of raw egg-related outbreaks in Australia is available at:
Ken Klippen of the U.S. National Association of Egg Farmers writes in support of Will Coggin’s letter to the editor on the Massachusetts ballot initiative on caged layers producing eggs. The group I represent, The National Association of Egg Farmers, is in support of free choice for eggs from different production systems, but the ballot initiative will eliminate that free choice.
As it relates to food safety, every egg farmer knows that eggs laid on the same ground where manure is located increases the likelihood of contamination.
The Coalition for Sustainable Egg Supply, a group of scientists investigating the different production systems for eggs, finished their two-year study of the available research including food safety. The conclusions from their analysis of the research is that eggs produced in caged environments had less fecal contamination compared to cage-free eggs. This is logical since cages allow for the eggs to be removed from the environment of the hen compared to cage-free, where the eggs come into contact with manure. Any reasoning person would conclude that keeping eggs clean and away from manure is better from a food safety perspective.
Caged eggs allow for cleaner eggs.
The scientific articles that support this claim are below:
1) The Journal Poultry Science in 2011 [90, pp. 1586-1593] published “Comparison of shell bacteria from unwashed and washed table eggs harvested from caged laying hens and cage-free floor-housed laying hens.”
This study found that the numbers of bacteria on eggs was lower in housing systems that separated hens from manure and shavings.
2) The Journal Food Control published a study June 17, 2014, entitled “Microbiological Contamination of Shell Eggs Produced in Conventional and Free-Range Housing Systems.” The conclusions state, “Battery caged hens are standing on wire slats that allow feces to fall to a manure collection system beneath the hens. Conversely, free-range hens laid their eggs in nest boxes on shavings and the eggs remained in contact with hens, shavings and fecal material until they are collected. The longer contact time with free-range hens, shavings and feces would explain the higher enterobacteriaceae counts (pathogenic bacteria) on free-range eggs as compared to battery caged eggs.”
One of the letters to the editor claims that caged layers increases salmonella, citing a government survey. This is not true. It’s not even logical when considering the federal agency responsible for food safety has issued regulations to protect the consumer. The Food & Drug Administration has issued the regulation entitled Prevention of Salmonella Enteritidis in Shell Eggs During Production, Storage, and Transportation (21 CFR part 118) on July 9, 2009, requiring shell egg farmers to implement measures to prevent SE from contaminating eggs on the farm. If caged environments increased salmonella, it’s inconceivable that FDA would issue regulations governing the production of eggs in caged environments.
Those hens laid 550 million eggs tainted with a toxic strain of Salmonella enteritidis, which in turn ended up on grocery store shelves. The eggs were broken into skillets, whisked into mayonnaise, and ended up sickening as many as 6,200 Americans in what would become the largest egg recall in U.S. history. The U.S. Department of Agriculture and the Food and Drug Administration quickly passed laws to reform egg safety—but not before consumers had seen the crack in the industry’s veneer.
TEN Ag Tech, a Southern California–based startup aims to take the existential crisis out of your egg purchase. The tech company seeks to keep the egg industry accountable in two ways. First, it offers mobile-based apps that increase transparency on farms by monitoring human behavior—i.e., keeping track of who enters and leaves a hen house. Second, it engraves each individual egg with its own (nontoxic, naturally) gold laser barcode. Input that barcode onto the Naturally Smart Egg website, and you’ll instantly know everything about that egg’s origins: the breed of hen that laid it, the production method that spawned it (cage-free, traditional caged production, or free-range), and the moment it was packed within 180 seconds.
If this is all beginning to sound like a certain Portlandia skit—you know, that one where the couple interrogate their waitress about Colin, the chicken they will be enjoying—then you’re on the right track.
It’s that, plus data. TEN Ag Tech seeks to “reconnect consumers to the farms that feed them,” according to its website. Since last July, consumers have been buying the company’s Naturally Smart eggs on the shelves of Chicago’s high-end Mariano’s grocery stores, a division of Kroger.
TEN Ag Tech’s vision is not limited to eggs: In February, the company will debut its traceable technology for coffee and meat. The goal is to prevent foodborne illness debacles like the recent outbreaks at fast-casual chain Chipotle. “As monoculture grows, companies like Chipotle are creating alternative realities, fresh food, local foods coming from local places,” says Jonathan Phillips, the company’s president and CEO. “The question is: When you’re dealing with 40,000 farms, how on Earth do you ensure that they’re all producing food for you safely? Our tech begins to solve that problem.”
But when it comes to helping us avoid outbreaks in the first place, this kind of data may be useless, says Ken Anderson, a poultry-extension specialist at North Carolina State University who focuses on egg processing, production, and safety. That’s because in most cases, contamination takes place after the production process, whether in a grocery store, a restaurant, or in your own kitchen. “It’s workers at a grocery store. It’s consumers opening up the egg cartons. It’s people transferring eggs to plastic cartons in their fridge,” says Anderson. “Those little things all add up and add a potential for contamination totally separate from how the eggs were produced.”
Woolworths has pledged to keep eggs in refrigerated cabinets as it continues a nation-wide revamp of its stores.
It is understood dozens of Woolies outlets have had new cabinets installed in the past year, allowing stores to keep fresh eggs chilled below seven degrees, which helps prevent the spread of the harmful salmonella bacteria.
Coles, however, would not disclose if any of its stores would keep eggs refrigerated in response to these calls, prompting shoppers to criticise the company across its social media platforms.
“I will be buying my eggs in Woolworths until you return to displaying them in a chilled area,” one shopper wrote on the company’s Facebook page.
A NSW personal trainer wrote how he had stopped buying eggs from Coles while another shopper pointed out: “It even says on the carton: keep refrigerated.”
The shopper revolt came as another expert joined calls urging stores from large supermarkets to small grocers to be part of an unbroken chain of cold storage for eggs.
Professor Peter Collignon, an infectious diseases expert at Australian National University’s medical school, said eggs must be treated just like raw meat and kept in a refrigerator at all times.
“I’m always surprised by the lack of anxiety about this,” he said. “We ought to make the product safer, and we do that by refrigerating it, even at the supermarket.”
Coles declined to comment on Sunday.
It had previously released a one-line statement – “Coles adheres to all health and safety regulations regarding egg storage” – and responded to complaints on social media by denying it was an issue.
Peter Scott, an associate professor at the University of Melbourne’s veterinary school, said keeping eggs chilled in all retail stores would not make a big difference to rising salmonella infection rates.
“For the limited time the eggs are stored at the supermarket unrefrigerated it is, black and white, not significant,” he said.
Dr Scott, who also works as a consultant for the poultry industry, stressed that poor practices at farms, where “dirty eggs” are graded and used when they shouldn’t be, combined with poor food-handling practices, particularly in catering or at restaurants, have been the main culprits behind large outbreaks of the food-borne illness.
“You need two consecutive events: an egg contaminated with salmonella and then the [growth] in a raw egg dish,” he said.
“When [eggs] are made into one of these raw egg products, the replication of salmonella is very dramatic, and that’s where all the food poisoning is coming from.”
He said it was crucial for supermarkets to think about cold storage and egg-related salmonella prevention because the risk of an outbreak, leading to serious illness and hospitalisation, can arise at any point from the farm to the home.
“It is a priority. We’ve seen lots of outbreaks. We should be doing multiple things to try and prevent salmonella occurring.”
Under food safety laws, Australian eggs are washed, inspected for cracks, graded and kept in cool rooms on farms before being transported in refrigerated trucks to reduce the risk of bacterial survival.
But Brian Ahmed, president of the egg group at the Victorian Farmers Federation, said keeping eggs refrigerated in supermarkets remains the “missing link” in the food safety chain.
“It should be treated exactly like raw meat – don’t look at an egg any different way,” he said.
Connor Thomas, adjunct senior lecturer in microbiology at the University of Adelaide, also urged grocery stores to keep eggs in a cool environment.
“That way you minimise the growth, increase the storage time, and minimise the risk,” Dr Thomas said.
The calls come as the rate of salmonella infections rises across the country, with up to 40 per cent of cases linked to contaminated eggs.
In 2015 there were 58 cases per 100,000 people in Victoria, twice the infection rate of 10 years ago, health department data shows.
Food Standards Australia New Zealand last updated egg safety laws in 2011, but left out a retail requirement for cool storage because it concluded temperature was not a factor in spreading salmonella here if eggs are clean and intact.
A spokeswoman said the strain of salmonella present in Australia cannot grow on egg shells, though it could contaminate other foods or get inside the egg when its protective membrane breaks down or the egg is cracked.
“It was acknowledged that refrigeration during retail storage may enhance the quality of eggs,” she said.
“However, this option was excluded early in the standard development process due to the nature of egg shell contamination in Australia and the substantial cost of implementing such an option.”
But Dr Thomas said eggs have been continually implicated in illness and it’s difficult to predict when an outbreak is going to happen, so it is vital to maintain a chain of food safety protection.
Brisbane likes to think of itself as a bloomin’ metropolis (sorta like the onion), but its food safety politics are based in the old west, with its voluntary disclosure of restaurant inspection reports – 2 stars out of 5, I just won’t post it – and ridiculous number of raw-egg based Salmonella outbreaks.
In Feb., 2015, 254 people, mostly state school principals, fell ill and 24 people were admitted to hospital after eating at an education conference at the Brisbane Convention and Exhibition. A subsequent meeting sickened a few more people.
In Nov. 2015, The Courier-Mail reported that a kitchen stick blender contaminated with Salmonella was the source of the outbreak.
Documents showed that investigators examining the outbreak found bacteria on several kitchen utensils, with that bacteria “incubated’’ during the cooking process.
Test results from the investigation showed the people who fell ill were sick with the same strain of salmonella found on a kitchen stick blender “which demonstrates the source of the outbreak”.
The documents rule out the possibility the outbreak was caused by eggs being contaminated before they arrived at the convention centre.
“(Redacted) suggested that if the eggs were contaminated when they arrived, that this was the cause, however I advised … that poor cleaning and sanitising of the stick blender was the ultimate cause,’’ the documents say.
“(Redacted) questioned why the Sal. was not killed during the cooking process of the bread butter pudding. I advised that the QH microbiologist suggest that 140deg was not hot enough to kill Sal, but rather it was an incubation temp.’’
Brisbane City Council is now considering prosecuting the operators, with a decision due by the end of this year.
Today it was announced the Brisbane Convention and Exhibition Centre will avoid prosecution after an investigation found no evidence the eggs that had been identified as a possible source of the outbreak were, in fact, responsible.
A Brisbane City Council investigation has found there was insufficient evidence to support a prosecution against the BCEC.
Brisbane lifestyle division chairman Krista Adams said a review of the investigation had found the prospect of a successful prosecution against the BCEC, which would cost ratepayers about $400,000, was “poor”.
“Council commissioned an independent review of the investigation which found that not everyone who tested positive for the salmonella strain consumed the suspect foods, which cast doubt as to the origin of the contamination.
Have any of you ever heard of cross-contamination?
A council spokesman supplied the following summary of the council’s legal advice:
There is no evidence that the eggs used by BCEC in the preparation of the suspect food were contaminated.
While a possible source of contamination may have been the stick blender, there is currently no evidence that the stick blender was used for the creation of the suspect food.
There is no evidence to discount the possibility that the stick blender was used in the preparation of other food on the same day which was not contaminated.
There is insufficient evidence to prove beyond reasonable doubt that the contamination was in food prepared and served to the attendees by BCEC at their respective functions.
All of the evidence shows that BCEC has an exemplary record in keeping its kitchens clean and free of contamination and using proper handling and processing techniques to appropriately minimize contamination risks.
A court is more likely to find that the contamination resulted from a factor or factors beyond the reasonable control of the BCEC.
Bullshit, bullshit, bullshit.
Yes, Brisbane is still a cow town but we’re not that dumb.
As I’ve said from the beginning, if BCEC wants anyone’s business, they should come clean and make a full public accounting of the dishes and ingredients served to principals instead of some legal nonsense with council.
It’s a simple thing: were raw eggs used in any of your sauces or dishes?
“Caterers, meal providers and food service organisations are encouraged to research and ensure food comes from reputable sources where stringent food safety protocols are in place,” he said.
“Even when your own safety procedures are by the book, when it comes to the health of your guests and your ongoing reputation, it is important to be confident about the product you are serving.”
O’Hara said Sunny Queen prides itself on its quality assurance and food safety programs, and recommends that customers ask their suppliers detailed questions about their QA protocols.
He said manufacturers and suppliers should be transparent about their food safety procedures.
“Sunny Queen is proud of its quality management system, which includes sanitation and cleaning procedures, pest control programs, precise cooking protocols, microbiological testing and traceability systems.
“Sunny Queen Meal Solutions uses real eggs, laid on Sunny Queen farms, and they are all fully cooked or pasteurised, eliminating the need to use raw eggs so real egg dishes can be served with confidence.
“Food safety doesn’t have to be daunting, it just needs diligence. Eggs are an incredibly versatile, nutrient-rich food source, making them the perfect choice for meal providers and caterers.”
The eggs were confiscated and destroyed. Officials said that the eggs could be contaminated, and that they had not been properly inspected by agricultural authorities.
The eggs, officials said, were being targeted as fears of a major salmonella outbreak was likely.
The egg smugglers were residents of the northern Arab village of Majd al-Krum, aged in their 20s. The eggs were destined to be sold in the northern city of Karmiel. Police have opened an investigation into their smuggling activities.
In a second egg nabbing, Veterinary Service officials seized a large truck, usually used for carrying oil, that was found to be loaded with illegal eggs – 16,800 of them. The source of these eggs was not known, but they, too, did not pass inspection.
On Wednesday, the Health and Agricultural Ministries announced that they were increasing their supervision of fresh food in order to stem an onslaught of food poisoning caused by salmonella. Recent samplings showed that a new form of salmonella bacteria that had not been seen in Israel before was being detected in high amounts – with ten times more salmonella present than in the past.
While there has not yet been an uptick in the number of salmonella cases, officials said that it was just a matter of time before there was a major outbreak.
Officials urged Israelis to cook food thoroughly in order to avoid getting sick, and to buy only inspected products, including eggs, fruits, and vegetables.
And many Australians are unaware that cooked rice and alfalfa sprouts, usually eaten raw, also can be a poisoning risk.
A national survey, conducted before the start of Australian Food Safety Week on Sunday, found some people couldn’t correctly identify foods often linked to food poisoning outbreaks when not handled or cooked correctly
They include chicken, minced meat and seafood, says Food Safety Information Council chair Rachelle Williams.
The increase in salmonella outbreaks in recent years is linked to raw or minimally cooked egg dishes such as hand made aioli and mayonnaise.
If the risk of Salmonella in an egg in 1-in-20,000, what does that risk become when 100 eggs are pooled together to make mayo or aoili? 1-in-200.
Any restaurant should use pasteurized eggs.
This is news: Today, in 1971, the first record I ever bought was released: Led Zepplin IV. I remember arriving at my grandparents’ house in Cookstown, Ontario (that’s in Canada) and putting it on. They said it was a terrible noise. I loved it.
“Avoid eating raw foods such as salad dressings and sauces made with raw eggs e.g. mayonnaise, hollandaise and aioli or uncooked foods containing raw eggs e.g. cookie dough, mousse, cheesecake, tiramisu.
“Check to see if sauces or salad dressings are pasteurized.”
The safe food advisory also contains poor attempts at humor such as, “It’s the race that stops a nation so don’t let food poisoning have you galloping!”