The question came up internally – no pun intended – a few months ago and the barfblog braintrust saw evidence that closing the seat before flushing played a role in reducing the dispersal of microorganisms.
In the study, which was conducted at the University of Iowa Hospitals and Clinics, researchers collected bioaerosols on plates placed 0.15 meters (m), 0.5 m, and 1.0 m from the rims of toilets in 24 rooms of patients hospitalized with CDI and collected bathroom air continuously with a bioaerosol sampler before and after toilet flushing. They then cultured and identified bacteria on the plates (focusing on C difficile), measured bacterial density, and calculated the difference in bioaerosol production before and after flushing.
Bacteria were positively cultured from 8 of 24 rooms (33%). In total, 72 preflush and 72 postflush samples were collected, with healthcare-associated bacteria found in 9 of the preflush samples (12.5%) and 19 of the postflush samples (26.4%); postflush plates had a significantly higher probability of culturing positive than preflush plates (P = .0309). The predominant species cultured were Enterococcus faecalis, E faecium, and C difficile. Compared with the preflush air samples, the postflush samples showed significant increases in the concentrations of the two large particle-size categories: 5.0 micrometers (P = .0095) and 10.0 micrometers (P = .0082).
The authors conclude, “This study potentially supports the hypothesis that toilet flushing may lead to the spread of clinically significant pathogens in healthcare settings. More information is needed to determine the risk factors associated with toilet flushing and environmental contamination by pathogens.”
Spaghetti alla carbonara is a traditional Italian dish, which the sauce made of raw egg yolks is heated using only the heat of cooked pasta. Concerns about the safety of this preparation have been raised due the possibility of egg yolks be contaminated by Salmonella and the heat treatment may not be sufficient for total Salmonella inactivation.
This study was undertaken to analyze the survival of Salmonella in spaghetti alla carbonara in which the only thermal processing of egg yolks was the heat transfer from the pasta. A pool of Salmonella was inoculated in egg yolks reaching 8.8 log10 CFU/g. Contaminated egg yolks were added to the cooked spaghetti, away from the heat source. Results indicated that immediately after cooking and draining, the pasta reached 86.0 °C. After 4.5 min of contact with the egg yolks, the mean temperature of spaghetti alla carbonara decreased to lower than 60 °C. The preparation method was able to inactivate approximately 4.7 log10 CFU/g of Salmonella and the spaghetti alla carbonara processed by this method had a creamy and silky sauce formed by yolks. Based on the results, it should be advisable the use of thermo-processed eggs to ensure the safety of this preparation.
Survival of Salmonella in spaghetti alla carbonara
Campylobacter jejuni, a leading cause of gastroenteritis worldwide, has been frequently isolated from recreational rivers and streams in New Zealand, yet the public health significance of this is unknown.
This study uses molecular tools to improve our understanding of the epidemiology and sources of Campylobacter in recreational waterways, with a view to preventing human infection.
Epidemiological and microbiological data were collected between 2005 and 2009 from six high-use recreational waterways in the Manawatu-Wanganui region of the North Island. Campylobacter spp. and C. jejuni were isolated from 33.2% and 20.4% of 509 samples, respectively. Isolation of Campylobacter was observed in both low and high river flows. After adjusting for the confounding effects of river flow, there was a significantly higher likelihood of isolating Campylobacter in the winter month of June compared to January. A high diversity of C. jejuni multilocus sequence types was seen, with the most commonly isolated being the water rail-associated ST-2381 (19/91 isolates [20.9%]), ST-1225 (8/91 isolates [8.8%]), and ST-45 (6/91 isolates [6.6%]). The ST-2381 was found in all rivers, while the most commonly isolated ST from human cases in New Zealand, the poultry-associated strain ST-474, was isolated only in one river.
Although the majority of Campylobacter sequence types identified in river water were strains associated with wild birds that are rarely associated with human disease, poultry and ruminant-associated Campylobacter strains that are found in human infection were also identified and could present a public health risk.
IMPORTANCE In 2016, there was a large-scale waterborne outbreak of campylobacteriosis in New Zealand, which was estimated to have affected over 5,000 people. This highlighted the need for a greater understanding of the sources of contamination of both surface and groundwater and risks associated with exposure to both drinking and recreational water. This study reports the prevalence and population structure of Campylobacter jejuni in six recreational waters of the Manawatu-Wanganui region of New Zealand and models the relationship between Campylobacter spp. and ruminant-associated Campylobacter and the parameters “sites,” “months,” and “river flow.” Here, we demonstrate that both low and high river flows, month of the year, and recreational sites could influence the Campylobacter isolation from recreational waters. The presence of genotypes associated with human infection allowed us to describe potential risks associated with recreational waters.
Campylobacter jejuni strains associated with wild birds and those causing human disease in six high-use recreational waterways in New Zealand, 2019
Applied and Environmental Microbiology
Rima D. Shrestha, Anne C. Midwinter, Jonathan C. Marshall, Julie M. Collins-Emerson, Eve J. Pleydell, Nigel P. French
The creators of Indlovu Gin, Les and Paula Ansley, stumbled across the idea a year ago after learning that elephants eat a variety of fruits and flowers and yet digest less than a third of it.
“As a consequence, in the elephant dung, you get the most amazing variety of these botanicals,” Les Ansley said during a recent visit to their operations. “Why don’t we let the elephants do the hard work of collecting all these botanicals and we will make gin from it?” he recalled his wife suggesting.
Her idea came after a safari during which a wildlife ranger described an elephant’s digestive process.
After about five sizeable bags of dung are collected for a batch of 3,000 to 4,000 bottles of the gin, the droppings are dried and crumbled, then washed to remove dirt and sand. Eventually only the remains of the fruits, flowers, leaves and bark eaten by the elephants are left behind.
Those botanicals are then sterilized and dried again and placed in an airing cupboard. Think of it like a “spice cupboard,” Ansley said. Eventually, the remains are infused in the gin.
Early in a foodborne disease outbreak investigation, illness incubation periods can help focus case interviews, case definitions, clinical and environmental evaluations and predict an aetiology. Data describing incubation periods are limited.
We examined foodborne disease outbreaks from laboratory-confirmed, single aetiology, enteric bacterial and viral pathogens reported to United States foodborne disease outbreak surveillance from 1998–2013. We grouped pathogens by clinical presentation and analysed the reported median incubation period among all illnesses from the implicated pathogen for each outbreak as the outbreak incubation period.
Outbreaks from preformed bacterial toxins (Staphylococcus aureus, Bacillus cereus and Clostridium perfringens) had the shortest outbreak incubation periods (4–10 h medians), distinct from that of Vibrio parahaemolyticus (17 h median). Norovirus, salmonella and shigella had longer but similar outbreak incubation periods (32–45 h medians); campylobacter and Shiga toxin-producing Escherichia coli had the longest among bacteria (62–87 h medians); hepatitis A had the longest overall (672 h median). Our results can help guide diagnostic and investigative strategies early in an outbreak investigation to suggest or rule out specific etiologies or, when the pathogen is known, the likely timeframe for exposure. They also point to possible differences in pathogenesis among pathogens causing broadly similar syndromes.
Incubation periods of enteric illness in foodborne outbreaks, United States, 1998-2013
Evacuees from quake-hit Cotabato, Philippines, were rushed to the hospital in November (can you tell I’m still playing catch up with what I find interesting as my 8 broken ribs and broken collarbone heal) due to suspected food poisoning from donated packed meals.
Acting Vice Governor Shirlyn Macasarte said 30 evacuees were brought to hospitals after vomiting and experiencing diarrhea. The evacuees from Malabuan and Patulangon evacuation centers in Barangay Malasila in Makilala ate packed foods given to them.
Bienvenida Lagumbay, 71, said she vomited and experienced diarrhea after eating rice with dried fish and pork wrapped in banana leaf. She said four other people in the evacuation center ate the food and all of them experienced vomiting and diarrhea.
Distribution of hot meals or packed foods to quake-affected residents is now prohibited after the incident. Macasarte said despite their order to ban donated hot meals in evacuation centers to avoid food poisoning, the public can still help in other ways.
Macasarte said she instructed her staff to check on the patients’ conditions, including the hospital bills of those admitted in private hospitals.
During 2018–2019, CDC, local and state public health partners, the U.S. Department of Agriculture (USDA), and the Food and Drug Administration (FDA) investigated a multistate outbreak of 356 Salmonella Reading infections from 42 states and the District of Columbia (DC) linked to turkey. The outbreak strain was isolated from raw turkey products, raw turkey pet food, and live turkeys. In July 2018, CDC and USDA’s Food Safety and Inspection Service (FSIS) shared outbreak investigation results with representatives from the U.S. turkey industry, engaging with an industry group rather than a specific company for the first time during an outbreak, and CDC issued a public investigation notice. During the investigation, four recalls of turkey products were issued. Evidence suggested that the outbreak strain of Salmonella was widespread in the turkey industry, and therefore, interventions should target all parts of the supply chain, including slaughter and processing facilities and upstream farm sources.
In January 2018, through routine state surveillance, Minnesota Department of Health investigators identified four Salmonella Reading infections with an indistinguishable pulsed-field gel electrophoresis (PFGE) pattern, suggesting they likely shared a common source. One patient had consumed ground turkey, and two lived in the same household where pets in the home ate raw turkey pet food. Minnesota investigators also identified this same strain in one sample of retail ground turkey. This PFGE pattern is the most common subtype of Salmonella Reading; however, the Reading serotype is uncommon, not ranking in the 20 most common types of human Salmonella infections reported in the United States (1). In response to Minnesota’s investigation, PulseNet,* the national laboratory network for foodborne disease surveillance, was queried for additional Salmonella infections with this PFGE pattern. CDC began a multistate cluster investigation, collecting information on patient exposures from local and state health departments and information on food and pet food products from FDA and FSIS.
CDC defined a case as an infection with Salmonella Reading with the outbreak PFGE pattern with illness onset from during November 20, 2017–March 31, 2019. Patients were interviewed to collect information on consumption of turkey and other poultry foods, exposure to raw poultry pet food, and contact with live poultry.
Investigators from DC Health and the Iowa Department of Health identified two illness subclusters of cases in which attendees ate at a common event before becoming ill. The two events occurred in November 2018 and February 2019, and 152 persons became ill, including 51 whose clinical isolates matched the outbreak strain and 101 who had clinically compatible illness without culture confirmation of Salmonella infection. Investigators identified whole turkey and boneless roast turkey as the food items significantly associated with illness at these two events and found that turkey was not handled or prepared in accordance with FSIS guidelines and was not held at proper temperatures to prevent bacterial growth (2).
Overall, 356 outbreak cases from 42 states and DC were identified. Patients ranged in age from <1 to 101 years (median = 42 years), and 175 (52%) of 336 patients for whom information on sex was available were male. Among 300 patients with available information, 132 (44%) were hospitalized, and one died. Among 198 interviewed patients, 132 (67%) reported direct or indirect contact with turkey in the week before illness; 123 reported preparing or eating turkey products that were purchased raw (including whole turkey, turkey pieces, and ground turkey), four became sick after pets in their home ate raw ground turkey pet food, and five worked in a facility that raises or processes turkeys or lived with someone who worked in such a facility. No common type, brand, or source of turkey was identified.
During the investigation, the outbreak strain was identified in 178 samples of raw turkey products from 24 slaughter and 14 processing establishments in 21 states that were collected by FSIS as part of routine testing and in 120 retail turkey samples collected as part of the National Antimicrobial Resistance Monitoring System retail meat sampling program. These samples represented several brands and types of raw turkey products. The outbreak strain was also identified in 10 samples from live turkeys in several states.
Investigators from the Arizona State Public Health Laboratory and the Michigan Department of Agriculture and Rural Development identified the outbreak strain in two of three unopened ground turkey samples collected from two patient homes. These were the same brand of ground turkey but were produced in different facilities. Investigators from the Minnesota Department of Agriculture identified the outbreak strain in samples of two brands of raw turkey pet food that were served to pets in patients’ homes. No commercial connections or common source materials were identified among any of these facilities.
The two illness subclusters in this outbreak indicate improper handling and cooking of raw turkey products and highlight the need to reinforce consumer education. A 2017 study found that adherence to food safety practices among persons preparing turkey burgers was low but did improve after watching a USDA video on proper thermometer use (9). This same study also found very low adherence to CDC’s recommended steps for handwashing during food preparation and noted that approximately half of the participants contaminated other kitchen items, such as spice containers, by touching them while preparing turkey (9). These findings underscore the impact that food safety messaging can have on consumer behavior and the importance of proper food safety throughout the food preparation process. Consumers should always thaw turkeys safely (in the refrigerator in a container, in a leak-proof plastic bag in a sink of cold water, or in a microwave oven following the manufacturer’s instructions), avoid the spread of bacteria from raw turkey by keeping it separate from other foods and keeping food surfaces clean, and cook turkey to 165°F (74°C), measured on a food thermometer inserted into the thickest portions of the breast, thigh, and wing joint.† In addition to emphasizing the importance of food safety messaging, this outbreak reinforced the need for awareness of the recommendations against feeding pets a raw meat diet, which can lead to both human and animal illnesses (10). Finally, industries can take steps to provide consumer education through their marketing programs and on product packages. Consumers, public health agencies, and industry officials all play important roles in promoting and implementing Salmonella prevention and control strategies to prevent future illnesses.
One of my favorite on-farm food safety lines is, “We can’t kill all the birds. They’re Salmonella and Campylobacter factories. Be the risk can be managed and reduced.”
That applies to greenhouses too, as one grower very publicly reminded me in 2000 that, ‘they get hot and we open the lids and birds fly in and crap on stuf.’
The perceived risk of wild birds can impact their survival, said Olivia Smith, lead author on the study and a recent WSU Ph.D. graduate.
“Farmers are being encouraged to remove wild bird habitat to make their food safer, but it doesn’t appear that these actions are based on data,” Smith said. “When you restrict birds from agricultural settings, you are doing something that can lead to their decline.”
Bird populations have been falling rapidly in recent decades. Scientists estimate that since 1970, North America has lost more than three billion birds. In light of this, the WSU researchers highlighted the need for more definitive research before destroying habitat and banning birds from fields in the name of food safety.
Smith and her colleagues, WSU Associate Professor Jeb Owen and Professor William Snyder, analyzed data for E. coli, Salmonella and Campylobacter in 431 North American breeding bird species and found no relevant studies for 65% of those species, including birds that are commonly found in farm fields such as raptors, great blue herons and black-billed magpies.
In their review, the researchers found only one study definitively linking wild birds to food-borne illness outbreaks: a case where sandhill cranes spread Campylobacter on fresh peas in an outbreak that sickened nearly 100 people in Alaska in 2008.
The most studied birds in relation to these pathogens were ducks, geese as well as two non-native species, house sparrows and European starlings, that tend to swarm on feed lots and can contaminate the food and water used for cattle. Yet there’s a huge gap in knowledge about many other common native species that are often around agricultural crops including American robins.
Only 3% of the studies that the researchers analyzed looked at the entire transmission process from bird to plant to human. The majority simply tested bird feces to see if the bacteria were present or not.
In order for the bacteria to make people sick, the bird needs to get pathogenic strains of E. coli, Salmonella or Campylobacter on a food crop, and that bacteria has to survive long enough until people eat the contaminated food, including through shipment, washing, food processing in plants and food preparation. The data on the pathogen survival is also very limited.
“Birds do carry bacteria that can make people sick, but from our review of the scientific studies, it’s unclear how big of a risk they are,” Smith said.
Nopalina Flax Seed products are distributed throughout the United States and Puerto Rico via retail stores and the company’s website.
The recall is the result of a Food and Drug Administration sampling of senna leaves powder, an ingredient used to manufacture the Nopalina Flax Seed Fiber in capsule and powder form. The powder tested positive for three types of salmonella including salmonella gaminara, salmonella Kentucky and salmonella Oranienburg.
The company has ceased the use of the suspect ingredient, according to its Jan. 29 announcement on the FDA’s website.
Fed up students at UMass Lowell say millions of dollars from taxpayers and their tuition are being wasted on food that they can’t eat — and now that 7NEWS Investigates got involved, the university is threatening to cut ties with its food provider if the issues aren’t addressed.
A 7NEWS investigation of the food being served at the university uncovered mold, worms, and purple-colored undercooked chicken.
Freshman Matt Gorham is among those sounding off, saying, “We just want food that’s edible.”
Freshman Ronan Rogier agreed, saying, “It’s not healthy, it’s not safe.”
These students, and their classmates, are so upset with the food being offered in their dining halls, hey sent 7NEWS videos and pictures taken last semester, that show bugs in their pasta, black substances on their lettuce, and worms in their broccoli.
“It got so bad they had to stop serving broccoli because they always had bugs in them,” said sophomore Nate Polgreen.
University Dining stopped serving the broccoli in November, stressing that “food safety is always a top priority.”
In addition to being grossed out, students say they are paying a lot of money for food they can’t eat.
Meal plans at UMass Lowell range from $4,500 to $5,000 a year. Freshmen are required to get one.
The great university meal plan rip off; was going on when I started as an undergraduate in 1981, still going on today.
“It’s undercooked, it’s moldy, it’s even been soggy a few times when it’s not supposed to be,” Rogier said.
Gorham added, “What we are spending on that meal plan each semester, is unacceptable for this food.”
All the food is purchased and prepared by Aramark Education Services, a national company that UMass Lowell paid $18.5 million for this school year.
Aramark refused our request to talk on-camera, instead of issuing a statement, saying “Our top priority is to ensure a positive, safe, and healthy dining environment for the entire UMass Lowell community and we will continue to give this matter our constant attention. We maintain rigid food safety operating procedures for the entire flow of food production. This includes providing an environment that protects the safety and integrity of food from its delivery, throughout its storage, preparation, transport, and ultimately, to the point of service to the customer. We encourage anyone with a concern about their dining experience to contact any of our Managers on Duty in the dining location so that we can provide immediate attention to any concerns, comments or suggestions on the spot.”
