Recommend using a thermometer? Hong Kong finds Salmonella in roast pork sample

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced October 12 that a sample of roast pork taken from a licensed restaurant was found to contain a pathogen, Salmonella. The CFS is following up on the case.

barfblog-stick-it-inA spokesman for the CFS said, “The CFS collected the above-mentioned sample at a restaurant with a general restaurant licence in Shatin for testing under its routine Food Surveillance Programme. The test result showed the presence of Salmonella in 25 grams of the sample, exceeding the standard of the Microbiological Guidelines for Food which states that Salmonella should not be detected in 25g of food,” a CFS spokesman said.

The spokesman said that the CFS had notified the food premises concerned of the unsatisfactory test result and instructed it to stop selling the affected food item immediately.

The CFS has also provided health education on food safety and hygiene to the person-in-charge and staff of the food premises, requested it to review and improve the food production process and carry out thorough cleaning and disinfection.

 

Check if there’s paper towels in the kids’ bathrooms: Evidence-based interventions of Norovirus outbreaks in China

In resource-limited settings where laboratory capacity is limited and response strategy is non-specific, delayed or inappropriate intervention against outbreaks of Norovirus (NoV) are common. Here we report interventions of two norovirus outbreaks, which highlight the importance of evidence-based modeling and assessment to identify infection sources and formulate effective response strategies.

norovirus-bathroomMethods

Spatiotemporal scanning, mathematical and random walk modeling predicted the modes of transmission in the two incidents, which were supported by laboratory results and intervention outcomes.

Results

Simulation results indicated that contaminated water was 14 to 500 fold more infectious than infected individuals. Asymptomatic individuals were not effective transmitters. School closure for up to a week still could not contain the outbreak unless the duration was extended to 10 or more days. The total attack rates (TARs) for waterborne NoV outbreaks reported in China (n = 3, median = 4.37) were significantly (p < 0.05) lower than worldwide (n = 14, median = 41.34). The low TARs are likely due to the high number of the affected population.

Conclusions

We found that school closure alone could not contain Norovirus outbreaks. Overlooked personal hygiene may serve as a hotbed for infectious disease transmission. Our results reveal that evidence-based investigations can facilitate timely interventions of Norovirus transmission.

BioMed Central Public Health

Tianmu Chen, Haogao Gu, Ross Ka-Kit Leung, Ruchun Liu, Qiuping Chen, Ying Wu and Yaman Li

DOI: 10.1186/s12889-016-3716-3

https://bmcpublichealth.biomedcentral.com/articles/10.1186/s12889-016-3716-3

I feel much better: Egyptian strawberries in UAE are free of Hepatitis A

According to The National (the UAE paper, not the band) Egyptian strawberries are all good. I’d like to see some sort of data or specifics (like how many samples, how they sampled).

Frozen Egyptian strawberries are free from Hepatitis A, the Ministry of Climate Change and Environment has confirmed. frozen-strawberry

The issue came up last month when the US Food and Drug Administration reported an outbreak of Hepatitis A from Egyptian strawberries in the US. 

The ministry tightened control on frozen strawberries imported from Egypt to prevent any contaminated products that pose a risk to consumers entering the country.

Authorities also collected samples of seven different brands of frozen Egyptian strawberries in UAE markets to conduct laboratory tests.

All clear. Except testing a few batches and not finding hep A has it’s limitations.

Recall creep: cookie dough edition

Listeria-positive linked recalls, similar to Facebook stalkers, creep. That’s what they do.

Same with clowns in the woods.choco_chunk

The typical event seems to go like this. Someone downstream in the buyer world or a government group finds a product with a pathogen. They call the supplier. The supplier looks at their system, maybe not understanding how regulators look at zones, sanitation clean breaks and environmental sampling, decides they will have a limited recall.

FDA or state investigators show up, assess the system, say, ‘hey, you really might have a larger problem here than you think’ and the recall creeps.

I dunno if that’s what is happening with Aspen Hills, a cookie dough processor who supplied their products to a bunch of ice cream companies (full disclosure, cookie dough ice cream is probably my favorite flavor).

It started with Blue Bell a couple of weeks ago, an expansion Monday and now Blue Bunny, Chocolate Shoppe and Publix are in on this.

Aspen Hills has nothing on their website about the recalls. Oops.

Food-poisoning bacteria may be behind Crohn’s disease

People who retain a particular bacterium in their gut after a bout of food poisoning may be at an increased risk of developing Crohn’s disease later in life, according to a new study led by researchers at McMaster University.

ALT TAGUsing a mouse model of Crohn’s disease, the researchers discovered that acute infectious gastroenteritis caused by common food-poisoning bacteria accelerates the growth of adherent-invasive E. coli (AIEC) — a bacterium that has been linked to the development of Crohn’s.

Even after the mice had eliminated the food-poisoning bacteria, researchers still observed increased levels of AIEC in the gut, which led to worsened symptoms over a long period of time.

The study, published in the journal PLOS Pathogens, was funded by grants from the Canadian Institutes of Health Research and Crohn’s and Colitis Canada.

Crohn’s disease is a debilitating bowel disease characterized by the inflammation of the intestines. Today, one in every 150 Canadians is living with Crohn’s or colitis, a rate that ranks among the highest worldwide.

“This is a lifelong disease that often strikes people in their early years, leading to decades of suffering, an increased risk of colorectal cancer, and an increased risk of premature death,” said Brian Coombes, senior author of the study. At McMaster University he is a professor of biochemistry and biomedical sciences and a researcher at the Michael G. DeGroote Institute for Infectious Disease Research.

The study’s results, said Coombes, means that new diagnostic tools should be developed to identify AIEC-colonized individuals who may be at greater risk for Crohn’s disease following an episode of acute infectious gastroenteritis.

“We need to understand the root origins of this disease — and to use this information to invigorate a new pipeline of treatments and preventions. It has never been more pressing.”

Acute infectious gastroenteritis potentiates a Crohn’s Disease pathobiont to fuel ongoing inflammation in the post-infectious period

PLoS Pathogen, 6.oct.16, http://dx.doi.org/10.1371/journal.ppat.1005907

http://journals.plos.org/plospathogens/article?id=10.1371%2Fjournal.ppat.1005907&utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+plospathogens%2FNewArticles+(PLOS+Pathogens+-+New+Articles)

Crohn’s disease (CD) is a chronic inflammatory condition of diverse etiology. Exposure to foodborne pathogens causing acute gastroenteritis produces a long-term risk of CD well into the post-infectious period but the mechanistic basis for this ongoing relationship to disease onset is unknown. We developed two novel models to study the comorbidity of acute gastroenteritis caused by Salmonella Typhimurium or Citrobacter rodentium in mice colonized with adherent-invasive Escherichia coli (AIEC), a bacterial pathobiont linked to CD. Here, we show that disease activity in the post-infectious period after gastroenteritis is driven by the tissue-associated expansion of the resident AIEC pathobiont, with an attendant increase in immunopathology, barrier defects, and delays in mucosal restitution following pathogen clearance. These features required AIEC resistance to host defense peptides and a fulminant inflammatory response to the enteric pathogen. Our results suggest that individuals colonized by AIEC at the time of acute infectious gastroenteritis may be at greater risk for CD onset. Importantly, our data identify AIEC as a tractable disease modifier, a finding that could be exploited in the development of therapeutic interventions following infectious gastroenteritis in at-risk individuals.

Increasing vaccine compliance: Coercion and persuasion, shock and shame only work so much

James Colgrove, Ph.D., M.P.H., of the Department of Sociomedical Sciences, Columbia University Mailman School of Public Health, New York, writes in this commentary, in recent years, vaccine refusal and associated declines in herd immunity have contributed to numerous outbreaks of infectious diseases, consumed public health resources, and provoked increasingly polarized debates between supporters and opponents of vaccines.

vaccinationAlthough the prominence of the Internet as a forum for information and misinformation has given these conflicts a distinctly 21st-century character, they have deep historical roots. Many of the scientific, ethical, and political challenges that physicians and public health officials face today in dealing with vaccine refusal would be recognizable to their counterparts of previous eras. The heart of their task entails balancing the use of coercive and persuasive approaches.

Coercion is the older tradition in public health. During the 19th century, many states and localities passed compulsory-smallpox-vaccination laws covering both children and adults. These laws were of a piece with an expansive network of public health regulations that arose in that era concerning practices such as quarantine, sanitation, and tenement construction. Vaccination laws imposed various penalties, including exclusion from school for unvaccinated children and fines or quarantine for adults who refused vaccination. The effectiveness of the laws was soon demonstrated — jurisdictions with them consistently had fewer disease outbreaks than those without — and their constitutionality was upheld in numerous court challenges that culminated in the 1905 Supreme Court case of Jacobson v. Massachusetts.

The use of coercion has always raised concerns about state intrusions on individual liberty and the scope of parental control over child-rearing. Compulsory vaccination laws in the 19th century typically contained no explicit opt-out provisions. Today, all states offer medical exemptions, and almost all offer religious or philosophical exemptions. Nevertheless, even a law with an opt-out provision may exert a coercive effect, to the extent that the availability of the exemption may be limited and conditional and the consequence of the law is to make the choice to withhold vaccination more difficult (if only marginally so) for the parent. These laws continue to be the target of antivaccination activism.

Persuasion became an important part of the public health tool kit in the 1920s, with the rise of modern forms of mass media. Health professionals began to draw on techniques from the emerging fields of advertising and public relations to sell people on the importance of childhood immunization against diphtheria and pertussis. Such appeals began to acquire a more scientific basis in the 1950s, after the development of the polio vaccine, when sociologists, psychologists, and other social scientists began to identify the attitudes, beliefs, and social contexts that predicted vaccine-related behaviors. Their efforts brought increasing theoretical and empirical rigor to the study of why people accepted or declined vaccination for themselves and their children, and health professionals used these insights to develop approaches to increase uptake of vaccines, such as enlisting community opinion leaders as allies.1 Persuasive approaches, because they are less restrictive, are ethically preferable and more politically acceptable, but they are also time consuming and labor-intensive, and evidence indicates that by themselves they are ineffective.

Vaccine refusal revisited — The limits of public health persuasion and coercion

October 12, 2016, New Engl J Med; 375:1316-1317, DOI: 10.1056/NEJMp1608967

http://www.nejm.org/doi/full/10.1056/NEJMp1608967

Risk of Hepatitis E from pigs or pork in Canada

The role and importance of pigs and pork as sources of zoonotic hepatitis E virus (HEV) has been debated in Canada and abroad for over 20 years. To further investigate this question, we compiled data to populate a risk profile for HEV in pigs or pork in Canada.

pig-barfblogWe organized the risk profile (RP) using the headings prescribed for a foodborne microbial risk assessment and used research synthesis methods and inputs wherever possible in populating the fields of this RP. A scoping review of potential public health risks of HEV, and two Canadian field surveys sampling finisher pigs, and retail pork chops and pork livers, provided inputs to inform this RP. We calculated summary estimates of prevalence using the Comprehensive Meta-analysis 3 software, employing the method of moments.

Overall, we found the incidence of sporadic locally acquired hepatitis E in Canada, compiled from peer-reviewed literature or from diagnosis at the National Microbiology Laboratory to be low relative to other non-endemic countries. In contrast, we found the prevalence of detection of HEV RNA in pigs and retail pork livers, to be comparable to that reported in the USA and Europe. We drafted risk categories (high/medium/low) for acquiring clinical hepatitis E from exposure to pigs or pork in Canada and hypothesize that the proportion of the Canadian population at high risk from either exposure is relatively small.

Risk profile of Hepatitis E virus from pigs or pork in Canada

October 2016, Transboundary and Emerging Diseases, DOI: 10.1111/tbed.12582

https://www.researchgate.net/publication/308961418_Risk_Profile_of_Hepatitis_E_Virus_from_Pigs_or_Pork_in_Canada

 

Gross: Raw chicken sashimi: Japan’s health types urge

Takahiro Takenouchi of The Asahi Shimbun reports that chicken sashimi and “tataki” (seared chicken breasts and livers) are a common menu item in yakitori bars and restaurants across Japan.

chicken-sashimiHowever, eating undercooked or raw chicken can cause food poisoning via the campylobacter bacteria, which can cause severe stomach pain and diarrhea.

Raw beef liver and raw pork are banned, but no such restrictions have been imposed on raw chicken, despite many cases of food poisoning caused by eating tainted bird meat.

“It is not fatty, and I love it. I never worry about food poisoning,” said a 39-year-old company employee enjoying a plate of chicken sashimi at a yakitori bar in Tokyo.

The owner of the yakitori bar added, “Chicken sashimi and tataki have been some of our popular dishes since we opened (50 years ago). I am careful about campylobacter.”

The owner said she purchases chickens freshly butchered in the morning for sashimi, and the meat is boiled in hot water until the surface turns white. No cases of food poisoning have ever been reported related to her restaurant.

In June this year, the Ministry of Health, Labor and Welfare finally took action and advised regional public health centers to take steps to implement preventative measures to reduce food poisoning from raw chicken.

Although the advisory is not legally binding, the ministry printed fliers asking restaurants to change their practices.

“Re-evaluate raw and half-raw chicken menus,” the flier reads, urging restaurants to heat the meat at 75 degrees at its core for one minute.

More than 800 people complained about stomachaches or diarrhea in Tokyo and Fukuoka in April and May after eating chicken breast sashimi and chicken sushi rolls at events made by the same company.

chicken-sashimi-2The mass food poisoning in the span of two months prompted the ministry to issue its advisory.

According to ministry preliminary statistics, there were 56 cases with 395 people treated at the hospital for food poisoning from campylobacter from June to August. More than half of the identified causes were due to consuming chicken.

Another ministry report says that 67 percent of chicken meat processed for consumption tested positive for the bacteria, and freshness does not always mean safe.

 “There is a certain demand for raw chicken eating, and it is part of our food culture,” a health ministry official said.

The ministry plans to estimate the number of campylobacter infection cases that go unreported to gauge the extent of the food poisoning as it only causes minor diarrhea in some cases. In addition, the ministry seeks to implement sterilizing methods, such as rapid freezing technology or food disinfectants.

“We never expect the public to consume chickens raw,” said Teruaki Oshima with the Japan Chicken Association, which is made up of meat producers and food processing companies. “If consumers choose to eat raw chicken, they should carefully consider the risks, and the level of hygiene and credibility of the restaurant.”

UK McDonald’s forced to close after staff find dead mice

Josh Parry and Tyler Mears of the Mirror report a McDonald’s restaurant in Liverpool was forced to close this week after staff found dead mice at the branch.

mcdonaldsBosses confirmed the restaurant was closed for a “short period” after evidence of mice was discovered at the fast food joint.

They said the eaterie in Walton Road has taken steps to address the issue after they called in pest control.

They also insisted there was “no concern regarding food safety” and apologised for the temporary closure of the store.

Soylent bars are making people barf

Eve Peyser of Gizmodo reports that a month ago, Soylent released Food Bars, a product that allegedly “offers the same complete nutrition [as Soylent 2.0] but in a lighter, more portable form factor”. (According to scientists, Soylent 2.0 does not offer complete nutrition.) Based on the Soylent subreddit and the company’s own message boards, these bars have also been making its customers very sick.

MELBOURNE, AUSTRALIA - NOVEMBER 06: Jack Fitzpatrick vomits after a hard run during a Melbourne Demons AFL training session at Gosch's Paddock on November 6, 2013 in Melbourne, Australia. (Photo by Michael Dodge/Getty Images)

MELBOURNE, AUSTRALIA – NOVEMBER 06: Jack Fitzpatrick vomits after a hard run during a Melbourne Demons AFL training session at Gosch’s Paddock on November 6, 2013 in Melbourne, Australia. (Photo by Michael Dodge/Getty Images)

One thread on the (by the way, truly excellent) Soylent subreddit begins: I think that the hypochondria on this subreddit can be a little irritating sometimes (“Is Soylent causing my left third toenail to turn yellow??”) however there seems to be some growing anecdotal evidence that food poisoning-like symptoms may be linked to Bar consumption…

Early in September, I experienced intense vomiting about 3-4 hours after eating a Food Bar. The vomiting lasted several hours. I think it was probably the worst vomiting episode I ever experienced. I did not experience diarrhoea.

Another Reddit thread on Food Bars reports that they made a Redditor either “so nauseous [they] have to puke, followed by horrible diarrhoea -option 2 [they] don’t get nauseous but still have uncontrollable diarrhoea.” There’s a third thread too.

Soylent has never faced any health code violations publicly, but last year, the company got in some trouble for reportedly violating the Safe Drinking Water and Toxic Enforcement Act in California, which “requires companies to provide consumers with warnings on products that contain detectable amounts of harmful chemicals”. A non-profit called As You Sow filed legal action against Soylent due to the lead levels in their Soylent 1.5 powder, which were “12 to 25 times above California’s Safe Harbor level”. Of course, this was regarding a different product, but it’s still part of Soylent’s spotty history regarding product safety. At the very least, it raises interesting questions about how the FDA monitors Soylent, which might hope to be a tech company instead of a food company.

It’s unclear what standards Soylent bars have to adhere to, but they do come with the following warning label: “Children, women who are pregnant, nursing, or may become pregnant should consult their doctor before consuming Soylent Bar.”

We reached out to Soylent for comment but had not received a response at time of writing.