Raw eggs blamed for increase in Australian salmonella cases

Between 2001 and 2008 the number of Australians sickened by egg-related salmonella outbreaks rose from 96 to a staggering 753. The rate fell to 358 in 2009, but eggs are still responsible for more than a third of all foodborne outbreaks linked to the pathogen.

So says The Sydney Morning Herald tomorrow (today, depending on time zone) based on records that show the increase can be, in part, traced to lax food safety practices, inadequate farm regulations and the power of retailers to influence food laws.

Martyn Kirk, a senior lecturer in epidemiology at the Australian National University, said eggs had become the most common cause of food-related disease outbreaks.

Restaurants are responsible for the bulk of poisonings: 40 per cent. And while cooking will kill salmonella, restaurants are allowed to serve foods containing raw eggs.

”Most of the vehicles we see associated with outbreaks are foods where the eggs are completely uncooked; things like chocolate mousse, tiramisu, hollandaise sauce and aolis,” Mr Kirk said.

While egg producers in NSW are now required to be licensed with the NSW Food Authority, no government body conducts regular bacterial tests on eggs, or monitors the presence of salmonella on farms.

”In recent years there has been less surveillance in animal populations unless there has been a commercial interest,” said Dr Kirk, who believes salmonella monitoring should be undertaken on farms.

After washing and grading, many eggs are sent to retailers where they are placed on the shelf for sale.

A risk assessment commissioned by the Australian Egg Corporation in 2004 found refrigerating eggs could reduce outbreaks of salmonella. The lead author of the report, the microbiologist Connor Thomas, told the Herald salmonella cannot grow in temperatures below seven degrees, and refrigeration reduces the breakdown of protective membranes inside the egg that stop the bacteria’s growth.

”There can be no denying that keeping eggs cooled substantially increases their storage life and their safety,” said Dr Thomas, of the University of Adelaide.

But last month Food Standards Australia New Zealand (FSANZ) quietly introduced changes to the food standards code, omitting any regulations related to temperature control.

A spokeswoman for FSANZ said it chose to exclude refrigeration requirements from the standard, in part, because of ”the substantial cost of implementing such an option.”

Parents outraged; was school breakfast source of widespread barfing at school in Guam?

Would-be epidemiologist and school principal Agnes Camacho figures it was the school breakfast of egg salad and melon that made almost 300 students ill at Marcial A. Sablan Elementary School in Guam.

Sablan told PNC News, "At around 9:45 several students came into the office complaining about stomach aches and they were vomiting and then another 15 minutes several more came in and we said that’s a high number right so we started documenting their vomiting and stomach aches and then another fifteen minutes they were just coming in students were coming in we had a total of 102 students who were registered with the vomiting.”

Anxious parents flooded the schools with phone calls while others came in person to find out if their children had been sent to the hospital.

At Marcial Sablan elementary school hallways were lined with vomit, "It’s just very scary the hallways here this wall this wall behind and both sides were filled with students sitting and then in the nurses office also… and each of them had trash bags and they were all vomiting,” said Camacho.

The food was outsourced from King’s Restaurants. According to Principal Camacho, Public Health arrived and took a sample of the food for testing.

Australian home cook fined $20,000 over mass food poisoning

A bad batch of eggs is all it took for home cook Mercedes Zambrano to be hit with a legal bill of more than $20,000 and a place on the NSW Food Authority’s name-and-shame list for a case of mass food poisoning.

The Zambrano family had been regulars at weekly South American community gatherings at the Kensington Bowling Club for Rincon Cubano, a Latin-American music, food and dance event. ”We’re like the Partridge family,” Jefferson Zambrano, a Latin-American percussionist, said.

When the regular caterer left, his mother, Mrs Zambrano, was invited to provide the food.

But after more than 50 people fell ill with salmonella poisoning at a barbecue at the club in November 2009, Mrs Zambrano, 56, was fined $9600 and ordered to pay $11,000 in costs.

An investigation by the NSW Food Authority determined the presence of salmonella in various foods served at the function, the most likely cause of contamination being a raw whole-egg mayonnaise used in a salad.

Mrs Zambrano pleaded guilty to three offences including selling food that is unsafe, failing to comply with the Food Standards Code and a failure to notify the NSW Food Authority of her food business.

She was classified as a business because she charged money for the food. Mr Zambrano said this was unfair, as his mother was simply catering for a community event and had charged money to cover her costs rather than to make a profit.

In hearing the matter in the Local Court, Magistrate Gregory Hart acknowledged the woman had contributed significantly to her community through fund-raising, and volunteer work, and she never intended to cause harm; however, he stated the need to provide a deterrence factor in imposing his findings.

"It is important to alert [people] conducting food businesses, including part-time food businesses associated with community activities, that the requirements of the Food Act 2003 and the standards set by the Food Standards Code must be complied with," Magistrate Hart said.

The NSW Primary Industries Minister, Katrina Hodgkinson, said the case was a reminder to other community caterers of the importance of the Food Standards Code.

"This highlights the important work of the NSW Food Authority in establishing NSW regulations and food safety programs, including cultivating good food-handling practices and sharing information on food safety”

What to do with Easter eggs (the real egg ones)

Amy and Sorenne took the Easter eggs they painted a few days ago and turned them into egg salad today.

The painted eggs were at room temperature for less than two hours and then refrigerated; a cracked egg was tossed out.

The annual White House egg roll on the lawn was also today, but they’re using wooden eggs, which apparently raised the ire of some Conservative commentators.

To which Stephen Colbert replied last week:

“… real eggs make great souvenirs. Just ask anybody who’s been to the Waterbury Salmonella Festival.”

Ontario egg inspections lack surprise

My colleague Jim Romahn has started his own blog, Agri 007, and in his latest entry, writes:

There appear to be lots of warnings for egg farmers and grading stations that the enforcers are coming, so few are caught and disciplined.

Take egg quota violations, for example. Egg Farmers of Ontario checks hen numbers when the birds are 23 weeks old. Farmers know when an inspector is coming. If they’re over the limit, they naturally cull their flock to get under the wire. But until then, they could be housing more hens to make more profit.

Take egg grading stations. The Canadian Food Inspection Agency sends advisories that it is coming to check compliance, often a couple of weeks in advance. There may be some merit to advance warning so the company can have its HACCP records ready for inspection, but there is certainly no merit when it comes to checking day-to-day sanitation practices and automated egg grading.

Some retail chains have hired the Guelph Food Technology Centre to conduct audits for them. In these cases, too, there has been advance warning. I am told that signs have gone up in at least one plant to advise staff to practice “zero tolerance” on those days.

The federal and provincial governments have granted egg farmers extraordinary powers over production and pricing, but in return have asked them to provide the public with a steady supply of safe and wholesome eggs. Egg farmers who value supply management and want to retain public trust surely realize that discipline is crucial, especially related to food safety.
The management at Egg Farmers of Ontario is surely aware of the possibility that some members cheat on production limits, so why not have some more surprise inspections? The management is obviously aware now of allegations that cracks have made it into the Grade A table market, posing a risk to food safety, so what has it done?

 

Salmonella found in egg crates at bakery; 56 now sick, 1 died in RI

Health officials in Rhode Island say cardboard egg crates at DeFusco’s Bakery in Johnston have tested positive for salmonella.

The DOH says they do not know if the salmonella found in the egg crates from DeFusco’s Bakery is the same strain that has made people sick.

The Health Department is sending investigators back to the Johnston location to take additional swabs of counters and food equipment.

The DOH says there are now 56 reported illnesses of salmonella poisoning, up from 39 three 3 days ago; of those, 26 have been hospitalized and 24 have laboratory-confirmed cases of salmonella.

First death in RI salmonella-in-zeppole outbreak

Several media outlets are reporting the death today of a Rhode Island man in his 80s as a result of a salmonella outbreak linked to tainted zeppoles, made by DeFusco’s Bakery in Johnston.

The Health Department said Monday that 33 cases of suspected salmonella have been reported, and 17 people have been hospitalized with the illness. The pastry shells had been stored in used egg crates, which could have exposed them to raw eggs.

Beginning Tuesday, anyone with questions about the outbreak can call 401-222-8022 from 8:30 a.m. to 4:30 p.m. to speak with health department staff members.
 

Bakery stored zeppole shells in used egg crates; 23 now sick with salmonella from RI pastry

The Rhode Island Department of Health has increased to 23 the number of possible salmonella cases in people who consumed zeppoles made by DeFuscos’s Bakery in Johnston.

And the department now says the source of the salmonella contamination may not be just the cream used in the filling of the zeppole shells, but the shells themselves.

Andrea Bagnall-Degos, a Health Department spokeswoman, said Sunday that lab tests have confirmed 13 cases of salmonella so far among the suspected 23 reported illnesses. Thirteen people have been hospitalized; 10 remained in the hospital as of midday Sunday, she said.

The Providence Journal reports DeFusco’s Bakery voluntarily closed after health inspectors found that pastry cream was stored at unsafe temperature and in unsanitary conditions.

Bagnall-Degos said the health department has now determined that the bakery stored zeppole shells in used egg crates, possibly exposing the shells to raw egg residue.

Jim Romahn: Ontario egg whistleblower silenced – for now

The Supreme Court in London, Ontario has squelched whistleblower Norman Bourdeau – for now.

Madame Justice Helen Rady granted the request of lawyer Helen Webster, who was acting for L.H. Gray and Son Ltd. and its egg-production and egg-marketing businesses.
Webster cited the “sensitivity of the matter” and said the stack of documents filed in connection with the case contain “sensitive commercial information” such as about egg grading.

Justice Rady granted both of Webster’s requests – to seal the court documents, meaning the public can no longer look at them – and to “close the courtroom” while she and lawyer Rod Refcio, acting for Bourdeau, presented their agreement calling for an “interim injunction.”

If that injunction is similar to the main one filed by Gray and containing information used for news reports before the Tuesday, Feb. 22, hearing, it will prevent Bourdeau from releasing any information he has gathered about the Gray company and from speaking to anyone about the information.

Justice Rady told Webster that the sealing order will be “re-examined” when the case moves along to the stage of a “special appointment” before a different judge.

She said court proceedings should be open to the public.
 

Jim Romahn: Behind the music, Ontario egg marketing and salmonella control

The Ontario Farm Products Marketing Commission is pondering a request from Svente Lind of Sweda Farms Ltd. for a full-scale inquiry into the Egg Farmers of Ontario marketing board and province’s dominant egg-grading companies.

And in the Superior Court, L.H. Gray and Son Ltd. has filed more than 200 pages of documents as it seeks to squelch whistle-blower Norman Bourdeau who has a treasure trove of electronic documents detailing the company’s activities.

Included are thousands of e-mails among senior staff, some of them revealing that company owner William Gray instructed employees to falsify grading and to hide damning evidence.

The information indicates that L.H. Gray Ltd. systematically altered automatic grading equipment with the result that cracks and dirty eggs were marketed as Grade A.

The court documents indicate that Bourdeau warned that this:
– Cheated consumers who paid Grade A prices for inferior-quality eggs. Bourdreau estimates consumers were over-charged $25 to $30 million per year for a number of years.
– Violated food safety standards through the marketing of cracks and dirty eggs instead of diverting them to processors.

The court documents also indicate that L.H. Gray Ltd. denies all of the allegations of wrong-doing and is suing Bourdeau for damaging the company’s reputation. Bourdeau is countersuing.

Gray’s application for an injunction to muzzle Bourdeau is to be heard in Superior Court here Feb. 22. Until then, the documents filed by the company are open to the public.

Sweda Farms has filed an application in Superior Court in Whitby to have the electronic files Bourdeau copied from L.H. Gray Ltd., and stashed in a safety deposit box, turned over to help it pursue lawsuits against Egg Farmers of Ontario, L.H. Gray and Son Ltd. and Burnbrae Farms Ltd. There’s an estimate that the electronic files contain more than one million documents.

Gray has 40 to 42 per cent of the Ontario market and Burnbrae, controlled by Joe Hudson and his family, has even more. Gray has 30 to 35 per cent of the Canada-wide egg market, some of it through outright and partial ownership of egg-processing plants.

The Egg Farmers of Ontario marketing board examined Svente Lind’s egg-grading operations and calculated that he had a higher percentage of cracks and dirty eggs than the provincial average. On that basis, the board claimed it was owed almost $45,000 in levies and that producers were shorted.

Sweda will now argue that the provincial averages are wrong because L.H. Gray Ltd. failed to properly report the grade of its eggs. The inference is that something similar happened at Burnbrae.

Bourdeau also alleges that Harry Pelissero, general manager of the Ontario egg board, colluded with Gray and Burnbrae to the detriment of competitors, such as Sweda, and the marketplace.

Egg board directors are also involved. The documents indicate that board chair Carolynn Griffith was paid for 8.8 per cent more Grade A eggs than her farm actually shipped to L.H. Gray and Son Ltd. Similar gaps “between actual and reported grade” were 6.8 per cent for Roger Pelissero, Harry’s brother who was recently elected a board director, Victor Slobodian, 5.88 per cent, and Murray Delouw, 4.18 per cent.

As examples, the court documents list the discrepancies for 19 producers. It’s not clear whether the producers were aware that they were being paid for more Grade A eggs than qualified.

The documents include e-mails from William Gray indicating that he kept a close watch on grading percentages, instructed staff to achieve certain percentages for Grade As and to hide evidence of the deceit involved.

One exchange between Gray and Scott Brookshaw says “I didn’t want anything in regards to the crack detector documented.”

There is an exchange of e-mails between Gray and Pelissero outlining their intentions to thwart an application for a supplementary import permit for organic eggs. Gray expresses concern that if this permit is granted, it may develop into larger-scale imports.

Pelissero’s role is to find Ontario-produced eggs to fill the permit-applicants’ needs.

This appears to be part of a pattern of collusion to thwart applications for supplementary import permits other than those sought by Gray and Burnbrae. In one case, a request for small eggs is filled with Ontario-produced medium-grade eggs falsely graded as smalls.

Sweda complained that many of the eggs from Burnbrae and Gray, supplied to thwart applications for supplementary import permits, were inferior quality. In response, Pellisero arranged to provide clean plywood to line one of Gray’s trucks and to have Gray take special care to deliver top-quality eggs to Sweda.

The documents indicate that Bourdeau alleged a conflict of interest by Mary Jean McFaul, daughter of Joe Hudson, a senior officer of Burnbrae and simultaneously a director of Egg Farmers of Ontario.

The documents include a resignation letter from board director Bryan Durst on Nov. 8, 2009, saying Pelissero has an “impulsive nature” that “makes it necessary that he be kept on a tight reign” and that board chair Griffith was quick to defend producers and supply management, but not to keep tabs on board operations.

Bourdeau has gone to the Strathroy Police, to the Ontario Farm Products Marketing Commission, to Egg Farmers of Canada and to the Canadian Egg and Poultry Processors Council in his attempts to end what he deems to be huge scandals that undermine the supply management system.

He declined to comment to a reporter.