2 dead, 27 sick in Salmonella outbreak linked to Australian aged care facilities

Two people from Illawarra aged care facilities died after being transferred to hospital.

salmonella.aged.care.austThe director of the Illawarra Shoalhaven Health District’s Public Health Unit, Curtis Gregory, said the unit was interviewing patients and staff, and doing tests to track the source.

He said while the spread of the outbreak had slowed, it was unlikely to be over yet.

Mr Gregory said initial investigations into salad as the source of the food poisoning have expanded.

“It may be feasible that it’s caused by lots of other things on the menu, including cakes, pies, meat, vegetables and several other things,” he said.

15 sick: Norovirus strikes in NZ play area affects 15

At least 15 people have become ill after contracting a virus from the children’s play area of a Tauranga ten pin bowling venue.

tumblr_inline_mk7cmgis031qz4rgpToi Te Ora – Public Health Service medical officer of health Dr Jim Miller said, in a written statement, the service had been notified of cases of norovirus gastroenteritis in at least nine preschool and primary aged children and six adults earlier this month.

He confirmed those affected had picked up the bug from the children’s play area of a Tauranga ten pin bowling venue.

Mr Miller said the virus would most likely have been spread through person-to-person contact after exposure to an ill person.

Toi Te Ora investigated the outbreak and had since given the bowling alley advice on dealing with diarrhoea and vomiting episodes on the premises and effective cleaning, he said.

A request for further information, including the name of the bowling alley, and if any victims had been hospitalised was not answered by the time the Bay of Plenty Times went to print.

Australian students and staff struck down with salmonella poisoning after end of year event

Six members of the Double Bay Public School community were struck down with salmonella poisoning following a Year 6 farewell event.

school_logo_1318056958377_1318056958377_mSouth Eastern Sydney Local Health District (SESLHD) public health unit director Mark Ferson confirmed the illnesses were linked.

An excerpt from the school’s Week 4 newsletter, written by principal Andrea Garling, said those who fell ill included students and staff.

Prof Ferson said the public health unit had been alerted to the December, 2014, incident following lab notifications of a particular strain of salmonella linked to the school event.

Due to privacy concerns he would not provide specific details of patient symptoms or treatment.

Reheat cooked burgers to ‘steaming hot?’ USDA disappoints

While promoting today that the “U.S. Department of Agriculture continues to modernize its food safety program,” a press release from last week contradicts its own agency advice.

AskKaren_Web2Jane Doherty, international coordinator, at USDA’s Food Safety and Inspection Service, writes that each year, America imports over 3.5 billion pounds of meat, poultry, and egg products. As our food supply becomes increasingly globalized, it is important to continually strengthen our regulatory programs to ensure that the food on your family’s table is safe. USDA’s Food Safety and Inspection Service (FSIS) is the agency that verifies these products are safe, wholesome, and correctly labeled and packaged, whether they are produced in the U.S. or abroad. …

“Our mission is to protect the public health, and our system boasts stringent science based requirements that are respected around the world.”

But when announcing the recall of Kenosha Beef International cooked patties due to possible Listeria contamination last week, the FSIS announcement advised, “reheat ready-to-eat product until steaming hot.”

Is this the American version of piping hot?

FSIS also said consumers with food safety questions can “Ask Karen,” the FSIS virtual representative available 24 hours a day at AskKaren.gov.

So I did.

What temperature should you reheat leftover hamburgers?

When reheating fully cooked patties or casseroles containing ground beef, be sure the internal temperature reaches 165 °F (73.8 °c) or it is hot and steaming.

How do I reheat leftovers safely?

Even though foods may have been safely cooked, bacteria from the air or people’s hands can contaminate the leftovers. Always reheat leftovers thoroughly in a conventional or microwave oven or on the stove top. Always test reheated leftovers in several places with a meat thermometer to be sure they reach 165 °F (73.8°C) throughout. When reheating foods in the microwave, cover and rotate or stir foods once or twice during cooking.

And, as usual, USDA sticks with the clean-cook-chill-separate dogma while ignoring the fifth factor that has been promoted by the World Health Organization since 1999: chose wisely, or source food from safe sources.

(The video, however, is cheesy.)

Food porn parody: The Katering Show

Amy forwarded this, and it’s a well-earned skewer at the cooking show world.

celebrity.chefsIt’s been over a decade since my research lab made food safety fun of TV chefs, but maybe we should have been funnier. We were trying to be scientific.

Comedians Kate McLennan and Kate McCartney have brought their own recipe to the cooking show world, and if you’re among the thousands who have spent far too much of their weekend watching it, you’re probably still laughing.

The pair have created a six-part YouTube series entitled The Katering Show. In it, they have a laugh at food intolerances, food fads and social traditions like the Christmas meal, and the Internet is catching on to their brand of humour.

Billed as the journey of a food intolerant and an intolerable foodie, McLennan declares: “This show is all about me, and how I can cook delicious recipes that won’t make McCartney (who is gluten, fructose and lactose intolerant) shit her pants.”

And Tom Colicchio got hired as MSNBC’s food correspondent.

That’s funny. (NSFV)

Mathiasen, L.A., Chapman, B.J., Lacroix, B.J. and Powell, D.A. 2004. Spot the mistake: Television cooking shows as a source of food safety information, Food Protection Trends 24(5): 328-334.

Consumers receive information on food preparation from a variety of sources. Numerous studies conducted over the past six years demonstrate that television is one of the primary sources for North Americans. This research reports on an examination and categorization of messages that television food and cooking programs provide to viewers about preparing food safely. During June 2002 and 2003, television food and cooking programs were recorded and reviewed, using a defined list of food safety practices based on criteria established by Food Safety Network researchers. Most surveyed programs were shown on Food Network Canada, a specialty cable channel. On average, 30 percent of the programs viewed were produced in Canada, with the remainder produced in the United States or United Kingdom. Sixty hours of content analysis revealed that the programs contained a total of 916 poor food-handling incidents. When negative food handling behaviors were compared to positive food handling behaviors, it was found that for each positive food handling behavior observed, 13 negative behaviors were observed. Common food safety errors included a lack of hand washing, cross-contamination and time-temperature violations. While television food and cooking programs are an entertainment source, there is an opportunity to improve their content so as to promote safe food handling.

Draft guidance to help evaluate effectiveness of drugs to reduce pathogenic Shiga toxin-producing E. coli in cattle

The U.S. Food and Drug Administration issued today draft Guidance for Industry #229: Evaluating the Effectiveness of New Animal Drugs for the Reduction of Pathogenic Shiga Toxin-Producing E. coli (STEC) in Cattle. GFI #229 provides recommendations on study design and criteria drug manufacturers should use when evaluating the effectiveness of animal drugs intended to reduce STEC. The draft guidance addresses topics including:

supershedder.e.coliprotocol development;

study conduct;

animal welfare;

nutritional content of experimental diets;

the assessment of drug concentrations in experimental diets;

experimental parameters; and

substantial evidence of effectiveness.

The draft guidance also provides recommendations for acceptable indications, as well as study designs and analyses that sponsors should use to verify the effectiveness of drugs intended to reduce pathogenic STEC in cattle.

STEC is a foodborne pathogen found mostly in cattle, but can cause serious human illness if contracted. In the U.S., E. coli O157:H7 is the most common type of STEC associated with foodborne E. coli outbreaks, but other serotypes of STEC may also cause illness in people. Most foodborne E. coli infections can be prevented by thorough hand washing, cooking meats to the appropriate temperature, and preventing cross contamination in food preparation.

The FDA is accepting public comments on this draft guidance beginning on February 24, 2015. To submit your comments electronically to the docket, go to www.regulations.gov and type FDA-2015-D-0235 in the search box. Please note that the docket will not be open to accept comments until this date. The comment period will close 60 days after it publishes in the Federal Register. While comments are welcome at any time, you should submit them by the closing date for the FDA to consider your comments in drafting the final guidance.

ecoliO157guidance

Raw milk in the same fridge as pasteurized at Banana Joe’s supermarket in Sydney

While the Australian state of Victoria has taking steps to limit the sale of bath milk, linked to a child’s death and three other cases of hemolytic uremic syndrome, the stuff was found on sale yesterday alongside regular milk in a Sydney supermarket (that’s in the state of New South Wales).

raw.milk.banana.joes.feb.15Banana Joe’s supermarket in Marrickville was yesterday selling raw milk alongside ­pasteurized products.

The milk, Cleopatra’s Bath Milk, retails for $8.73 for a two liter bottle and is labeled “cosmetic skin treatment only”.

Despite displaying this ­legally required warning, the raw milk is packaged almost identically to regular milk and was displayed in the same fridge as other milk products.

The store manager, who gave his name as AJ, had “no concerns at this time” selling the products in the same fridge as regular milk as they were not on the same shelf.

He said he had ordered the milk in at the request of a ­customer but added that he had only sold “one or two bottles.”

Coles.perth.raw.goats milkA Coles supermarket in Western Australia was found to be selling unpasteurized goat’s milk, according to an intrepid reader, which has, I’ve been told, since been removed.

 

 

120 sick: Tourists at Taiwan afflicted by possible norovirus

About 120 tourists in a central Taiwan tourist spot known for its cherry blossoms reported a diarrhea and vomiting outbreak Monday, which health officials said could be a result of norovirus infection.

Hoya Resort Hotel WulingBoth tourists and staff of the Hoya Resort Hotel Wuling in the Wuling Farm reported norovirus symptoms such as diarrhea, vomiting and fever, according to the Taichung City Health Bureau.

The hotel has been ordered to stop providing food to guests, the bureau said, adding that it has taken samples to test for the virus.

The hotel said that five of its workers had taken sick leave prior to the outbreak.

To the importer who says there’s no proven link, I say, epidemiology still works: 18 confirmed sick with hep A from frozen Chinese berries

As the number of confirmed hepatitis A cases in Australia from frozen berries grown in China rose to 18 over the weekend, as political rhetoric about imports and local food reached staggering new heights, the company continued to insist there’s no firm link between a national hepatitis A outbreak and its recalled berries.

epidemiology.WATER PUMP3_Page_4The company says its imported Chinese berries were recalled on health department advice despite a lack of proof from accredited laboratories of a link to the hepatitis A virus (HAV).

“At this point, we have not been provided any remaining consumer product to test from the 13 confirmed HAV cases to clinically verify there is indeed a link with the Nanna’s Mixed Berries,” managing director and chief executive Stephen Chaur said in a statement on Friday.

Mr Chaur said the company had rigorous testing that went beyond the Australian standards requirement that five per cent of imported fruit containers be tested.

“Patties Foods’ documented test regime is among the highest, testing 20 per cent of all the containers when they arrive in Australia,” he said.

But Mr Chaur said sample testing for microbial and viral markers had been increased to 100 per cent of imported frozen berries from all countries.

The company has checked quality control testing documents back to June 2014 and says they’re satisfied no biological indicators outside Australian guidelines have been detected.

Great. Prove it and make the data public.

Bird feeders can spread Salmonella

My grandparents were all about birds; they had Audubon field guides and binoculars in multiple spots in their house. Whenever I visited them in Campbellford, Ontario (that’s in Canada) I always helped fill up their bird feeder with seed.

Who knows how much Salmonella I was exposed to.

According to the Press Democrat, backyard bird feeders are a source of Salmonella for  and sharing the seed is probably leading to the demise of some song birds. The pathogen spreads from the bird-to-bird – or the seed itself.blue-jay-dec08

Andrienne Faulkner loves feeding birds.

The 69-year-old Montgomery Village area resident spends about $700 a year on birdseed for the various feeders in the yard.

So when she spotted two dead songbirds in her yard last week — a finch near a garbage can and a pine siskin on her patio — she first thought West Nile virus might be to blame.

She made some inquiries, and was surprised to learn that it wasn’t West Nile that was killing the birds — it was her.

Well, not exactly. The direct cause is likely a salmonella outbreak sweeping through several Bay Area counties.

But by providing birds a place to eat and congregate, Faulkner and other backyard birders may be unwittingly helping spread avian diseases, like the salmonella outbreak now spreading through finch populations in the region.

“I want to feed them, but I don’t want to kill them,” said Faulkner, who said she plans to remove her feeders and clean them as recommended.

The outbreak started about a month ago with a sharp increase in the number of people reporting dead or lethargic songbirds, said Veronica Bowers, founder and director of Native Songbird Care & Conservation in Sebastopol, a rescue center focused on songbirds.

One of the birds taken to her center has since tested positive for salmonella, she said. State Department of Fish and Wildlife officials have alerted her and other rescue centers of outbreaks in Sonoma, Sacramento, Alameda and other Bay Area counties, she said.

In a somewhat related story, a bunch of parrots at the San Diego Zoo have been vaccinated for Salmonella, according to San Diego 6.

About one-third of the small parrots that reside in the San Diego Zoo Safari Park’s aviary have been vaccinated to protect against salmonella, which killed some of the flock, zoo officials said today.

“We recently lost some birds to salmonella,” said Bruce Rideout, director of the Wildlife Disease Laboratories for San Diego Zoo Global. “Although unfortunate, we were able to use this loss to take biological samples necessary for isolating the bacteria. These samples became the basis for the vaccine.”

Twenty out of the flock of 60 birds received both an oral and injectable vaccine at the park’s hospital over the past couple of days. The rest will be vaccinated soon, zoo officials said.