Science or scapegoat’? E. coli outbreak leaves Tennessee: day care owners worried

In May 2018, five children at Pam Walker’s day care in Tenn. were stricken with E. coli O157.

Kristi L Nelson of Knox News reports that science, public health officials said, sleuthed out the source of the E. coli infection: a goat farm across the road.

But for Walker, there’s been no closure — and she may never get the answers to exactly how a microorganism turned her dream of a bucolic child care center in a farm setting to a weeks-long nightmare.

Meanwhile, the health department was already investigating an E. coli outbreak among 10 children who’d consumed raw milk from a nearby dairy, French Broad Farms. Because it would be so unusual for two different E. coli O157 outbreaks to occur in the same area simultaneously, the health department, in the course of extensive interviews, looked for a link between Kids Place and the dairy. Did any children at the day care drink raw milk? Socialize or swim with anyone in the other group of infected children? Did any person or animal go back and forth between the dairy and the day care? The answers, they found, were no.

“Finding a bacteria that is microscopic, not visible to the naked eye, is really, really challenging,” said health department Director Dr. Martha Buchanan. “You have got to get the right sample at the right spot. And environmental cleaning did happen — the environment had changed when they went back” to sample.

With the positive culture from goat feces, the health department’s investigators determined that bacteria from the goats had somehow gotten into the baby house — and probably would have been present there before cleaning. When the specimens were sent back to the Tennessee Department of Health for DNA comparison with stool samples from the sick children, the DNA “fingerprint” from the goat samples and the Kids Place children were an exact match — but different from the DNA “fingerprint” of the cow feces from the dairy and the children who’d consumed raw milk, which matched each other. That meant, though unusual, that Knox County had two separate E. coli outbreaks in young children happening at the same time.

Finding it in goat feces, however, wasn’t a surprise. Goats, cows, sheep and other “ruminant” animals — animals that have a multichambered stomach and regurgitate and rechew food before digesting it — often carry E. coli in their digestive tracts. They can carry the bacteria, and shed it through their feces, but it typically doesn’t make them sick.

“Given that some of these illnesses have been linked to the goats at your facility, I recommend you no longer keep goats or other ruminant animals on your property, or that those who interact with the goats do not have contact with the children in your care,” Buchanan told Walker in a July 6 letter.

After the outbreak, Walker gave the goat herd to a friend. But the week after the health department informed her of the test results, she and her husband contacted the University of Tennessee College of Veterinary Medicine to have the goats tested again for E. coli. Dr. Marc Caldwell, assistant professor in large animal clinical sciences, remembers the test being requested merely to see if the goats were healthy, but Steve Walker said he wanted to see if this second test also would find a DNA fingerprint match between his goats and the children’s stool samples.

Techs from UTVM swabbed the goats themselves for fecal samples, rather than collecting feces from the ground as the health department did, and sent them to the Nebraska lab for culture. None of the goats tested positive for E. coli, but both herd dogs — also swabbed — did, while the health department’s dog feces samples were negative. It’s unusual, but possible, for dogs to carry E. coli, Caldwell said.

Caldwell said the test doesn’t prove the animals didn’t have E. coli O157 when the health department tested the feces. In fact, it doesn’t prove they didn’t have it that week, since the amount of bacteria shed from an infected animal can depend on heat, stress and other factors, and a certain amount has to be present for the antigen test — which is what the lab used — to show positive.

Salmonella cases double in Denmark

Ben Hamilton of CPH Post reports there were twice as many salmonella outbreaks in Denmark in 2017 than in the previous year.

In total, there were 25 outbreaks, and 1,067 people became ill as a result.

The increase is partly blamed on improved ways of detecting outbreaks. ‘Whole genome sequencing’, for example, makes it easier to detect the same source of infection.

“We hope it can lead to a decline in salmonella cases in the long term,” noted Luise Müller, an epidemiologist at Statens Serum Institut.

“It should enable us to become better at deducing why some foods are more likely to make people sicker than others.”

Danish-produced pork was the biggest culprit, while there were no cases sourced to chicken.

Foodborne outbreaks in general are increasing. In 2017, there were 63, up from 49 in the previous year.

The biggest culprit is campylobacter, a bacterium that made 4,257 people ill in 2017.

5 confirmed sick from Salmonella at Wyoming fair

The Wyoming Department of Health has confirmed a Salmonella outbreak caused by a pig or pigs at the Johnson County Fair.

After a number of Johnson County Fair participants fell ill with stomach cramps and diarrhea, the Department of Health requested stool samples from five people and was able to confirm that all five were suffering from the same type of salmonella.

According to the department’s surveillance epidemiologist Tiffany Greenlee, when two or more people get the same illness from contact with the same animal or animal environment, the event is called a zoonotic outbreak. Greenlee said the pathology reports indicate that the bacteria was transferred from animal to person via pig feces.

“Salmonella lives in animal intestines and is passed through excrement,” Greenlee said. “At fair, people are around their animals extensively – washing and feeding and grooming, and it’s pretty easy to get animal poop on your hands. We believe people got it from pig poop.”

Blockchain won’t stop this: Walmart manager fined $40,000 for selling contaminated food after Fort McMurray wildfire

David Thurton of CBC reports that  Walmart Canada and its district loss prevention manager were fined $20,000 each after pleading guilty Monday to 10 charges of selling contaminated food following the May 2016 Fort McMurray wildfire. 

The retailer has also agreed to donate $130,000 to the Red Cross.

The retail giant and Darren Kenyon pleaded guilty in Fort McMurray provincial court.

“Unfortunately, during the confusion of the unprecedented 2016 wildfire crisis in Alberta, we didn’t adequately carry out an order from Alberta Health to dispose of certain food items in the Fort Mac store prior to reopening,” Walmart said Monday in a statement attributed to Rob Nicol, the company’s vice-president of corporate affairs.

“For this, we sincerely apologize to our customers and Alberta Health. Food safety and the safety of our customers is our top priority. We have learned from this experience and will be better able to respond in future crises to support the community. As part of our commitment, Walmart has recently made a donation to the Red Cross to support ongoing disaster preparedness, relief and recovery operations.”

Walmart and Kenyon admitted to displaying, storing and selling food that was not fit for human consumption after the wildfire.

The food included pickles, beef jerky, spices, pretzels, mints, stuffing mixes, vinegar, salad dressings, corn starch and yeast.

Everyone has a camera Pakistan grape edition: Fruit seller is filmed spray painting green grapes red days after Brit aunt became seriously ill eating them

Jay Akbar of The Sun, writes this is the moment a fruit seller was caught spray painting green grapes red just days after a British tourist fell sick eating his wares.

Layla Khan, 23, filmed the dodgy vendor in the village of Afzalpur, Pakistan, after her aunt ate his grapes and contracted diarrhea.

She was shocked to find the merchant crouched behind a stall using a can of Win spray paint to dye the fruit.

The middle-aged man smirked when he noticed the camera, before placing the grapes in a pile of painted fruit on the ground.

The seller, who had red paint on his hands, did not react when questioned in the video by Layla, a carer from Birmingham.

She said: “Tourists need to keep their eyes open and be very careful in street markets like this.

“You can easily be exploited and it is very dangerous for your health. This man does not care that he is feeding people poison and it left my aunt very ill.

“When we confronted him he said ‘Everyone is doing it’ – and smirked. I saw many British people walking around – it’s a spot that is popular with tourists and a busy area.

“My aunt had fallen ill for two days with diarrhea and sickness but had only eaten grapes from a man on the street.

“My cousin and I were shopping and we decided to visit – there were street vendors selling all sorts of food like kebabs, samosas, fruit and coconuts.

“Tourists need to open their eyes and see what they are buying – you’d have to be blind to miss him spraying them in the street.

“Go to a supermarket to buy food to be safe – the grapes cost more but it’s worth it.”

Layla said she reported the incident to the local police force who have been approached for comment.

 

Lettuce is overrated: STEC in Finland

Escherichia coli are Gram-negative rod-shaped bacteria and part of the normal bacterial flora in the gastrointestinal tract, while diarrhoeagenic E. colipathotypes such as Shiga toxin-producing E. coli (STEC) and enteropathogenic E. coli (EPEC) are able to cause gastrointestinal infections [1]. STEC can lead to a severe disease, such as haemolytic-uraemic syndrome (HUS) [2]. The risk of HUS has been related especially to children under 5 years and to elderly people. HUS is characterised by acute onset of microangiopathic haemolytic anaemia, renal injury and low platelet count.

More than 400 STEC serotypes have been recognised, of which the best-known serotype is O157:H7 [1]. The most common non-O157:H7 serotypes causing human infections are O26, O103, O111 and O145 [3]. The virulence of STEC is largely based on the production of Shiga toxin 1 or 2 and is identified by detecting the presence of stx1 or stx2 genes [1,4]. The virulence of EPEC is caused by its capability to form attaching and effacing (A/E) lesions in the small intestine. This capability requires the presence of virulence genes called the locus of enterocyte effacement (LEE) in a pathogenity island (PAI) that encodes intimin [4]. Unlike STEC, EPEC do not produce Shiga toxin. EPEC are divided into two distinct groups by the presence of EPEC adherence factor plasmid (pEAF) expressing bundle-forming pili (BFP), which is a virulence determinant of typical EPEC (tEPEC) [5]. Thus atypical EPEC (aEPEC) are defined as E. coli that produce A/E lesions but do not express BFP. Typical EPEC are best known as a cause of infantile diarrhoea, especially in developing countries [6]. Diarrhoea-causing aEPEC have been shown to be separate group without a close relation to tEPEC, but some serotypes are genetically related to STEC [5]. The pathogenity of aEPEC has been questioned but their involvement with diarrhoeal outbreaks supports the idea that certain strains are diarrhoeagenic [1,7].

Both STEC and EPEC are transmitted through the faecal-oral route, and outbreaks caused by STEC and aEPEC have been described after ingestion of contaminated food or water [7,8]. STEC is common in ruminants and can be found in foods contaminated by ruminant faeces [9]. Most studies on STEC have focused on the serotype O157:H7, but infections and outbreaks caused by non-O157 strains are increasingly reported in Europe and elsewhere [1013]. Atypical EPEC strains are found in animals used for food production, such as cattle, sheep, goat, pig and poultry, in contrast to tEPEC that has been found only in humans [1,14].

Since 1995, clinicians and clinical microbiology laboratories have been obliged to report culture-confirmed STEC infections to the Finnish Infectious Disease Registry (FIDR) maintained by the National Institute for Health and Welfare (THL) in Finland. EPEC infections are not reportable. Since PCR instead of culture became the standard for screening of diarrhoeal patients in 2013, the incidence of reported STEC infections has increased in Finland to 1.2–1.8 per 100,000 population between 2013 and 2015 compared with 0.2–0.6 per 100,000 between 2000 and 2012. From 1997 to 2015, six food- or waterborne STEC outbreaks were detected in Finland (Table 1).

Outbreak of multiple strains of non-O157 Shiga toxin-producing and enteropathogenic Escherichia coli associated with rocket salad, Finland, autumn 2016

15.may.18

Eurosurvelliance, Volume 23, Issue 35, https://doi.org/10.2807/1560-7917.ES.2018.23.35.1700666

Sohvi KinnulaKaisa HemminkiHannele KotilainenEeva RuotsalainenEveliina Tarkka,Saara SalmenlinnaSaija HallanvuoElina LeinonenOllgren JukkaRuska Rimhanen-Finne

https://www.eurosurveillance.org/content/10.2807/1560-7917.ES.2018.23.35.170066

Salmonella infection reported in breast implant, linked to traveler’s diarrhea

Outbreak News Today reports that in a pretty rare case, researchers from the University of Nebraska Medical Center in Omaha describe a Salmonella serogroup C infection reported in a breast implant in a woman who recently traveled to Mexico and contracted traveler’s diarrhea.

The case report is published in the journal, JPRAS Open.

Five months after the breast augmentation, the 34-year-old woman traveled to Cancun, Mexico, While there, she developed abdominal pain and diarrhea that progressed to include fevers and chills. Her symptoms persisted until she returned to the United States, at which point her primary care physician evaluated her on the fourth day of her illness.

Her symptoms soon resolved without treatment. Fourteen days after symptom resolution, the patient developed right breast pain. She was treated with antibiotics however, three days later, she presented with a large abscess in the inferior pole of the right breast with worsening erythema and prominent fluctuance. That day, she was taken to the operating room where the abscess was incised and drained and the implant removed.

During surgery, 200 mL of grossly purulent material was drained. Cultures were obtained of the fluid that later grew Salmonella serogroup C. At that time, her antibiotics were changed to sulfamethoxazole-trimethoprim 800-160 mg BID given the culture sensitivities. Infectious disease was consulted, and it was recommended that she complete a total of 14 days of antibiotic therapy and four additional months pass before another implant be placed.

The authors of the case report say she had minimal risk factors for infection and every precaution was taken to reduce her risk in the perioperative period. Her historical account of having developed diarrhea and abdominal pain during her vacation at a high-risk destination is consistent with a diagnosis of traveler’s diarrhea and it is highly likely that her breast implant infection was attributable to her recent illness.

Minimizing the risk of Campylobacter and Salmonella illnesses associated with chicken liver

Good luck with that.

Most people undercook chicken liver because they follow food porn bullshit on cooking shows (yes, we did that research 15 years ago, see below

FSIS is issuing this guideline to promote a reduction in pathogens in raw chicken liver products and to promote thorough cooking of these products.

Similar to other raw poultry products, chicken liver can be contaminated with pathogens such as Campylobacter and Salmonella. Surface contamination can result from insanitary dressing procedures, as well as from the processing environment.

In addition to surface contamination, chicken liver can contain pathogens internally, even when chickens are dressed in a sanitary manner. Studies have demonstrated the presence of Campylobacter in the internal tissue of between 10% and 90% of tested chicken livers after the external surface was sanitized (Boukraa et al., 1991; Barot et al., 1983; Baumgartner et al., 1995; Firlieyanti et al., 2016; Whyte et al., 2006). Additionally, researchers have detected Campylobacter and Salmonella in the liver of chickens previously free of these pathogens after experimental oral inoculation (Chaloner et al., 2014; Knudsen et al., 2006; Sanyal et al., 1984; Borsoi et al., 2009; Gast et al., 2013; He et al., 2010). Pathogens are thought to spread from the intestine to the internal liver tissue via the biliary, lymphatic, or vascular systems, although the exact route is unclear.

Some recipes for chicken liver dishes, such as pâté, instruct the preparer to only partially cook the liver (e.g., by searing). Partial cooking may kill pathogens on the external surface, but will likely not kill all pathogens in the internal tissue. Any internal pathogens that survive in products made from inadequately cooked chicken liver could make consumers sick. Inadequate cooking was a contributing factor in many of the reported illness outbreaks associated with chicken liver.

The main message for food preparers at retail food outlets and foodservice entities and at home is that chicken liver dishes, like all poultry products, should be consumed only after being cooked throughout to a safe minimum internal temperature of 165 °F (73.9 °C) as measured with a food thermometer (Food Code,3-401.11).

That’s a little clearer than piping fucking hot, UK idiots.

For food safety reasons, this should be done regardless of preferences. In addition, with respect to storage, FSIS recommends using chicken liver within one to two days if stored in a refrigerator set at 40 °F or below, or within three to four months if frozen at 0 °F or below.

 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.

Celebrity barf: Chrissy Teigen, Marilyn Manson, Frank Clark

From the celebrity barf files of the past two months, which are always blamed on food poisoning, but usually aren’t, we begin with Chrissy Teigen‘s introduction to her daughter’s new teachers, which didn’t go so well.

The supermodel revealed on Twitter that she vomited all over the place.

“Hello everyone from Luna’s school orientation today,” Teigen, 32, shared on Twitter on Monday. “I’m sorry I projectile puked caffeine upon arrival, couldn’t open my eyes and had the noisiest newborn in the room. (Not a joke, very sorry, see you tomorrow).”

She reiterated that her temporary sickness had nothing to with first-day-of-school jitters, but everything to do with what she ate the night before.

“It was last night’s wine and Korean BBQ and jet lag combo,” she quipped.

Alice Cooper impersonator Marilyn Manson cut short his performance Saturday night (August 18) at Cynthia Woods Mitchell Pavilion in The Woodlands, Texas due to a reported case of “food poisoning.”

According to HoustonPress, Manson’s tour manager escorted photographers from the pit prior to the start of the shock rocker’s concert, explaining that the singer was feeling very ill and did not want his picture taken. Manson “gave it his all” during the four-song set even though he was “mostly stationary and visibly shaking at times.” Upon finishing “Sweet Dreams”, Manson “collapsed on top of one of the monitors,” the site reported. “

And Seattle Seahawks’ Frank Clark was expected to play according to head coach Pete Carroll. He has missed the last two practices due to food poisoning, although he didn’t go into detail on what Clark ate that rendered him ill. Clark says he’s playing.

Seattle lost, 33-31.

From the duh files: Mice are full of Salmonella

Salmonella remains one of the most prevalent zoonoses worldwide. Although salmonellosis is commonly associated with the consumption of contaminated food, it has been estimated that up to 11% of Salmonella infections overall are acquired from direct or indirect contact with animals, including reptiles.

In 2016, an outbreak of Salmonella Enteritidis involving multiple cases, especially children, associated with reptile contact and contaminated feeder mice was reported in the United Kingdom. The aim of this study was to investigate Salmonella external and internal contamination of stored commercial frozen feeder mice used to feed reptiles and obtained from the same supplier involved in the outbreak. In this study a total of 295 mice were tested (60 pinkies, 60 fuzzies, 60 small, 60 large, and 55 extra large). In this study, both external (integument) and internal (selected organs) contamination were evaluated. Salmonella Enteritidis PT8 and PT13 were isolated from 28.8% (n = 17) of the 59 batches tested, with the exception of the large mice category. Positive mice were mostly contaminated externally (92.3% vs. 26.9% for carcass wash and viscera, respectively). All isolates were sensitive to all 16 antimicrobials tested. The high level of external contamination of the rodent carcasses might have played a role in the human outbreak in 2016. Reptile owner management of the rodent carcasses at home could be an important source of salmonellosis outbreaks.

Collaboration among public health officials, pet industry, veterinarians, and reptile owners is needed to help prevent the risk of salmonellosis associated with animal-based food intended for reptiles.

Commercial frozen mice used by owners to feed reptiles are highly externally contaminated with salmonella enteritidis PT8, 1 September 2018

Vector-Borne and Zoonotic Diseases vol. 18 no. 9

Clara Marin, Francesca Martelli, Andre Rabie, and Robert Davies

Doi: https://doi.org/10.1089/vbz.2018.2295

https://www.liebertpub.com/doi/full/10.1089/vbz.2018.2295