Campy cases linked to raw milk dairy in Ohio

The Ohio Department of Agriculture (ODA) is issuing a health alert for unpasteurized raw milk and raw milk products from Sweet Grass Dairy’s herd share, due to contamination with Campylobacter. Sweet Grass Dairy is located in Knox County at 6049 Bryant Rd., Fredericktown, OH 43019.

sweet-grass-dairyThis alert is the result of an investigation by ODA and the Ohio Department of Health after foodborne illnesses were reported in Franklin County. Later testing confirmed a connection between the illnesses and raw milk from Sweet Grass Dairy.

Brucella Free Villages: India says raw (milk) is risky

Neetu Chandra Sharma of DNA India reports the government has geared up following new outbreaks down South India. In a bid to curb cases of Brucellosis, a bacterial disease affecting cattle like cow and buffalo and causing undulant fever in humans, Department of Biotechnology, Ministry of Science & Technology has come up with a pilot project called “Brucella Free Villages”.

brucellosis-cattle-indiaBrucellosis is an infectious disease caused by bacteria belonging to the genus Brucella. Brucellosis is also an important zoonotic disease of worldwide importance; people acquire the infection by consuming unpasteurized milk and other dairy products, and by coming in contact with the contaminated animal secretions and tissues.

According to the World Health Organization (WHO), brucellosis is transmitted to humans from animals through direct contact with infected materials like afterbirth or indirectly by ingestion of animal products and by inhalation of airborne agents. Consumption of raw milk and cheese made from raw milk is the major source of infection in humans.

In humans, brucellosis can cause range of symptoms that are similar to the flu and may include fever, sweats, headache, back pain and physical weakness. Severe infections of the central nervous system or lining of the heart may also occur.

Doctors say that often brucellosis is diagnosed after ruling out all other fevers such as those caused by malaria, typhoid, dengue etc. Therefore, the disease is under reported and many medical professionals are not even aware of the problem. It is estimated that the disease causes economic losses of about Rs 28,000 crores.

“There is an urgent need for addressing this important issue of not only livestock health and production, but also public health. India is the world’s largest milk producer and hosts around 20 per cent of the world’s livestock population,” said Sudarshan Bhagat, Minister of State, Agriculture and Farmers Welfare.

Raw (milk) is risky: Scotch and a smoke for your 5-year-old?

In April 1986, three classes of kindergarten and pre-K schoolchildren visited a dairy farm near Sarnia, Ontario (that’s in Canada, although it feels like grungy U.S.).

colbert-raw_-milk_1As recounted by David Waltner-Toews in his 1992 book, Food, Sex and Salmonella, “It was a typical Ontario farm, with 67 cows and calves, some chickens, some pigs, all well-cared for an clean, and seemed the perfect place to take a class of preschoolers. In April of 1986, 62 pre-school children and 12 supervising adults visited this farm. They played in the barn, petted the calves, pulled at the cows’ teats, and gathered a few eggs. For a break, they drank milk (right from the farmer’s tank!) and ate egg cookies (sliced hard-boiled eggs cleverly renamed to induce children to eat them). A good time was had by all.

“Within the next two weeks, 42 children and four adults came down with abdominal cramps and diarrhea. Three of the children ended up in the hospital with hemolytic uremic syndrome. One of the children fell into a coma. All eventually recovered. The bacterium blamed for these misfortunes called verotoxin-producing E. coli, or VTEC.

“Public health investigators looked everywhere on the farm. Although they found only two calves carrying the organism, they decided that exposure to the unpasteurized milk was the most plausible explanation for what they saw. And yet the farm family, which drank that milk every day, was apparently healthy and not shedding VTEC.”

The public health version states that “after extensive sampling at the farm the only samples that were positive for E. coil O157:H7 were stool samples taken from two calves at the dairy farm. Agriculture Canada veterinarians collected the animal stool samples and also checked the herd for Brucellosis.

“To control the spread of the E. coil the three classes were closed at the school for about three, weeks. All the affected children and their families were restricted in their contact with the community until the affected family member(s) has three successive negative stool samples. These restrictions imposed by the Lambton Health Unit quickly controlled the spread of the E. coll. Thus by mid-June all families were negative for E, coli and by mid-July the three children with HUS had returned home from the hospital.”

This outbreak was noteworthy in that dairy farms in Ontario stopped serving raw milk to visiting school children.

As one of my many dairy farmer friends have told me, when the schools visit, we go to town and buy some (pasteurized) milk.

Thirty years later and the same nonsense is still being debated, in Tasmania (that’s in Australia).

Rhiana Whitson of ABC News reported earlier this month a Tasmanian farmer who demonstrates milking cows to children, giving them a “squirt” from the udder, has fallen foul of health authorities who have warned he is at risk of losing his business if he does not stop.

huon-valley-caravan-park-aRowen Carter (left, exactly as shown) runs the Huon Valley Caravan Park, south of Hobart, which he said is “more than just a caravan park, we are a self-sufficient working farm that wants to teach people where real food comes from.”

Maybe Rowen should teach microbiology and Louis Pasteur.

Carter offers paying guests homemade Persian fetta made with raw milk, as well as a taste of raw cow’s milk straight from the udder’s teat.

“I squirt it in their mouth and then afterwards I appear with some plastic cups and show them the more couth way of tasting the fresh milk … everybody is amazed at how sweet and how nice it is,” Mr Carter said.

But his attempt to provide guests with an “old-fashioned farm experience” has landed him in trouble with the Tasmanian Dairy Industry Authority (TDIA).

Mr Carter denied selling raw milk and insisted his guests freely choose to sample it.

“It’s been taken away from us, the right to choose,” he said.

“I think people should be allowed to taste it … they don’t have to taste it, it’s their choice and it’s their choice to let their children have a taste.”

The sale of unpasteurised milk products for human consumption is illegal in Australia, however the use of raw milk in various products has continued with some arguing the risks have been overstated.

smoke-pancake-austinHealth authorities and experts have warned raw milk poses a health risk, especially to children. A boy died in 2014 after drinking raw milk, marketed as bath milk, labelled as being for “cosmetic use only”.

Mr Carter said the tasting of the milk straight from the cow was a “highlight of the day” for guests.

“There is always the question ‘can we do the milk squirting again tomorrow?’

“Now we have to tell them because it is deemed we are selling the milk, squirting is now no longer.

“How can something that brings so much joy be so wrong?”

Search raw milk on barfblog.com and find out how wrong it can be.

In a facebook post, Carter wrote, “I can legally allow you to sit at my dining room table and offer you a can of coke and a cigarette but I am unable to offer you a glass of fresh (raw) milk and a scone with clotted cream according to Tasmanian Dairy Industry Authority acting chairman Mark Sayer.”

Raw milk and other weird parental dietary preferences disproportionally affect the kids.

It’s always the kids.

Mr. Carter, drink all the raw milk you like, I don’t care, I provide information.

But as parents, we generally don’t have a scotch and a smoke with 5-year-olds.

And stop with the squirting references, especially around kids: it’s  just weird.

It’s still 1978 here in Australia; or 1803 in Tasmania.

Raw cheese firm faces the bugs: Drops legal action over E. coli investigation

After all the posturing and posing, Humphrey Errington, founder of Errington Cheese, now says he is no longer seeking a judicial review of the Food Standards Scotland’s (FSS) decision to impose a blanket ban on all his products after finding strains of Shiga toxin-producing E. coli.

dunsyre-blue-cheeseA child died after contracting the illness, which affected a total of 20 people in July this year. Food Standards Scotland (FSS) said Dunsyre Blue, made by Errington Cheese, was the “most likely cause”.

Mr Errington said the firm had also been offered a meeting with FSS to resolve their differences. “We have accepted that,” he said.

“It’s a major ‘back off’ off from them,” he added. “It’s a big, big step but it’s far from getting us back in the market. Our aim is get them to see that our cheese is not a risk to health.”

Pasteurization works.

Mr Errington always claimed there was “no evidence” linking its cheese to the outbreak and it accused the FSS of opposing the production of unpasteurised milk cheese.

After the legal challenge to the order was dropped, the watchdog confirmed it had issued a revised order in relation to Errington Cheese products. It stressed that the full product withdrawal remains in place as the cheeses are “regarded as a risk to health”.

A statement from the company said: “Errington Cheese Limited embarked upon a judicial review against Food Standards Scotland for two main reasons.

“Firstly, because we were clear that it was unlawful for FSS to have ordered the destruction of our cheeses on September 14 and secondly because we believed it was incumbent as a matter of fairness for FSS to share the evidence which they have been relying on with us.

“We are pleased to report that it has now been recognised that the destruction of our cheese was unwarranted and unnecessary and that FSS has finally started to share the evidence which they possess with us.”

In a statement, Food Standards Scotland confirmed that samples taken from different batches of different cheeses tested positive for E. coli O157 and for other strains of the bacteria.

FSS chief executive Geoff Ogle said: “This outbreak led to one fatality and 11 people being hospitalised. This was a major food incident where there was a significant risk to public health, with a tragic outcome. We have therefore decided to release the three versions of our risk assessment, each undertaken as new information became available, as well as our final risk management decision document.”

In a food safety information vacuum, anyone can say anything.

I understand there are uncertainties, legal implications, and a general fear that people don’t understand science, but if a regulator is going to shut down a business they need to make their case publicly – or others will do it for them (and they won’t like the result).

It’s a messy, modern world for regulators, but they, like scientists and everyone else, must be prepared to be held legally, politically and publicly accountable for their actions.

War is just a tweet away.

Everyone must be held accountable.

The actions described below should be incorporated into routine public health policy.

And by going public, the company backed off its ridiculous claims.

Geoff Ogle said a few days ago,, “Given the understandable level of interest and press coverage regarding the E. coli O157 outbreak linked to products from Errington Cheese Ltd, FSS has taken the decision that it is in the public interest to publish the information that we have used to inform our decision-making with regards to this incident.

“This outbreak led to one fatality and 11 people being hospitalised. This was a major food incident where there was a significant risk to public health, with a tragic outcome.

“We have therefore decided to release the , each undertaken as new information became available, as well as our final risk management decision document. Of particular relevance is the summary of the circumstances and information available to us at 14 September when FSS decided to undertake a full recall of all Errington Cheese Ltd products. The risk management document of 8 November 2016 sets out our conclusions at paragraphs 15-18 based on the risk assessments we have undertaken.

“I have seen a number of comments today and over the past weeks about this incident which FSS does not recognise nor accept. Reference to recent legal actions should not be about claiming any sort of victory given the consequences of the E. coli O157 outbreak. There is nothing to celebrate and this was never a vendetta against the rights to make, sell and consume cheese made from raw milk, nor against Errington Cheese Ltd. Given all that has happened it is sad to see this being portrayed as such in some quarters.

“Finally, I want to put on record my thanks to all FSS staff involved, and to our partner organisations who have supported our endeavours in managing this incident for their magnificent efforts. Their entire focus has been on protecting public health and making the right decisions based on the evidence we had. Scotland is fortunate to have such dedicated public servants.”

Go public.

War is just a tweet away.

Blessed are the cheese-makers: Storm parliament in NZ

A small-scale cheese maker is hauling her raw milk cheese to Parliament.

florida-swampKatikati’s Mount Eliza Cheese owner Jill Whalley says New Zealand artisan producers of raw milk cheese find high compliance costs crippling – about $60 a kilo.

That makes European products cheaper to import and it’s not fair, she says.

The Food and Safety Reform Bill is currently under consideration by a select committee.

“We want a level playing field,” says Whalley.

She believes it’s prohibitive to a thriving artisan cheese industry.

“If they took the same approach to road safety as they do to food safety, we would all have to drive at three miles per hour, with a person in front waving a red flag.”

Whalley argues pastuerisation destroys the milk’s good bacteria which protects the cheese from harmful bacteria.

Small cheese makers have greater control over hygiene and other variables and can prevent it from happening, Whalley says.

I also have some land in Florida you may want buy.

20 sick with campy linked to raw milk in Colorado

Jakob Rodgers of The Gazette reports that up to 20 people have been sickened from raw milk supplied by a ranch in Pueblo County, leading health officials to warn against drinking unpasteurized milk from the farm.

santa-barf_sprout_raw_milk7The outbreak of campylobacteriosis – an infection causing nausea and diarrhea – stems from raw milk distributed by Larga Vista Ranch, which is about 20 miles east of Pueblo, according to El Paso and Pueblo county health officials.

The infections highlight the dangers of drinking raw, unpasteurized milk, said Dr. Christine Nevin-Woods, El Paso County Public Health’s medical director.

“Sometimes people think that raw foods of all kinds are healthier,” she said. “But in this case, raw milk is very dangerous to be drinking.”

Since Aug. 1, health officials have confirmed 12 such cases and eight probable cases, according to the El Paso and Pueblo county health departments. Of those 20 people, half live in El Paso County, and half live in Pueblo County.

The infections stem from milk supplied by a herdshare program, which allows people to purchase stakes in livestock, such as cows or goats, and to receive a portion of each animal’s milk or meat.

Some of the people sickened were not part of the herdshare program. They received the milk from people who were part of it, which is now allowed, health officials said.

An after-hours call to the ranch by The Gazette was not returned.

Raw milk cheese can really suck

Fresh cheeses are a main garnish of Mexican food. Consumption of artisanal fresh cheeses is very common and most of them are made from unpasteurised cow milk.

unknownA total of 52 fresh unpasteurised cheeses of five different types were purchased from a variety of suppliers from Tabasco, Mexico. Using the most probable number method, 67% and 63% of samples were positive for faecal coliforms and E. coli, respectively; revealing their low microbiological quality.

General hygienic conditions and practices of traditional cheese manufacturers were poor; most establishments had unclean cement floors, all lacked windows and doors screens, and none of the food-handlers wore aprons, surgical masks or bouffant caps. After analysing all E. coli isolates (121 strains) for the presence of 26 virulence genes, results showed that 9 (17%) samples were contaminated with diarrheagenic E. coli strains, 8 harboured non-O157 Shiga toxin producing E. coli (STEC), and one sample contained both STEC and diffusely ad-herent E. coli strains. All STEC strains carried the stx1 gene. Potential uropathogenic E. coli (UPEC) strains were isolated from 15 (29%) samples; the most frequent gene combination was fimA-agn43. Two samples were contaminated with Salmonella. The results demonstrated that unpasteurised fresh cheeses produced in Tabasco are of poor microbiological quality and may frequently harbour foodborne pathogens.

Food safety authorities in Mexico need to conduct more rigorous surveillance of fresh cheeses. Furthermore, simple and inexpensive measures as establishing programs emphasizing good hand milking practices and hygienic manufacturing procedures may have a major effect on improving the microbiological quality of these food items.

Mexican unpasteurised fresh cheeses are contaminated with Salmonella spp., non-O157 Shiga toxin producing Escherichia coli and potential uropathogenic E. coli strains: A public health risk

International Journal of Food Microbiology 237 (2016) 10–16, DOI: http://dx.doi.org/10.1016/j.ijfoodmicro.2016.08.018

R Guzman-Hernandez, A Contreras-Rodriguez, R Hernandez-Velez, I Perez-Martinez, A Lopez-Merino, MB Zaidi, T Estrada-Garcia

Campy in Canada: Pets and raw milk underestimated

To inform source attribution efforts, a comparative exposure assessment was developed to estimate the relative exposure to Campylobacter, the leading bacterial gastrointestinal disease in Canada, for 13 different transmission routes within Ontario, Canada, during the summer.

sadie-dog-powellExposure was quantified with stochastic models at the population level, which incorporated measures of frequency, quantity ingested, prevalence, and concentration, using data from FoodNet Canada surveillance, the peer-reviewed and gray literature, other Ontario data, and data that were specifically collected for this study. Models were run with @Risk software using Monte Carlo simulations.

The mean number of cells of Campylobacter ingested per Ontarian per day during the summer, ranked from highest to lowest is as follows: household pets, chicken, living on a farm, raw milk, visiting a farm, recreational water, beef, drinking water, pork, vegetables, seafood, petting zoos, and fruits.

The study results identify knowledge gaps for some transmission routes, and indicate that some transmission routes for Campylobacter are underestimated in the current literature, such as household pets and raw milk. Many data gaps were identified for future data collection consideration, especially for the concentration of Campylobacter in all transmission routes.

A comparative exposure assessment of Campylobacter in Ontario, Canada

Risk Analysis, 18 Sept 2016, DOI: 10.1111/risa.126553

http://onlinelibrary.wiley.com/doi/10.1111/risa.12653/abstract

Actors, sportsthingies, real housewife of somewhere: Don’t build bridges, don’t advise on vaccines or food

I learned to roll my own cigarettes in jail, because tobacco in a pouch was about 90 per cent cheaper than TMs (tailor-mades).

organic-cigs-delpyI was so terrible at it, I spent a couple of my hard-earned jail dollars on a contraption that would roll them for me

That was 1982.

The New Zealand Herald reports that young people are labouring under the false impression roll-your-own cigarettes are healthier than manufactured ones because they are more “natural”, when they could actually be at least as hazardous and more addictive, researchers say.

A study by Smokefree researchers at the University of Otago also found some people would find roll-your-own(RYO) cigarettes less appealing if the rolling papers were a mustard yellow colour.

Otago’s professor of public health, Richard Edwards, published a letter in medical journal BMJ in 2014 saying evidence showed RYO cigarettes “are at least as hazardous as any other type of cigarette” and pointing to animal research suggesting they were more addictive.

“Any notion that loose tobacco is more ‘natural’ is severely undermined by evidence that the concentration of additives is higher in loose tobacco, at about 18 per cent of dry weight, compared with 0.5 per cent for factory made cigarettes,” he wrote in his letter.

“Some of these additives, including sweeteners such as honey, sugar, dextrose, and sorbitol, often at much higher concentrations than in factory-made cigarettes, potentially make the product more acceptable to children. The high concentration of other additives would probably surprise RYO cigarette smokers.”

The researchers at Otago published their findings in the international journal Tobacco Control.

6 confirmed sick: Crypto linked to raw milk in New Mexico

Officials with the New Mexico Department of Health are investigating cases of cryptosporidiosis among state residents.

napoleon-raw-milkThey say there have been six confirmed cases of “crypto” — a diarrheal disease caused by microscopic parasites — since Aug. 31.

Each reported consuming raw milk products.

The affected individuals are from Bernalillo County.

Epidemiologists, laboratory staff and inspectors are working to confirm the source of the outbreak.

The state Department of Agriculture and New Mexico Environmental Department also are involved in the investigation.

Health Department officials recommend that anyone in New Mexico who has raw milk products discard the product to prevent infection.