Tag Archives: Pork

Careful with that bear meat: Trichinellosis surveillance, US, 2008–2012

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The U.S. Centers for Disease Control reports that trichinellosis is a parasitic disease caused by nematodes in the genus Trichinella, which are among the most widespread zoonotic pathogens globally. Infection occurs following consumption of raw or undercooked meat infected with Trichinella larvae.

Trichinella2Clinical manifestations of the disease range from asymptomatic infection to fatal disease; the common signs and symptoms include eosinophilia, fever, periorbital edema, and myalgia. Trichinellosis surveillance has documented a steady decline in the reported incidence of the disease in the United States. In recent years, proportionally fewer cases have been associated with consumption of commercial pork products, and more are associated with meat from wild game such as bear.

Period Covered: 2008–2012.

Description of System: Trichinellosis has been a nationally notifiable disease in the United States since 1966 and is reportable in 48 states, New York City, and the District of Columbia. The purpose of national surveillance is to estimate incidence of infection, detect outbreaks, and guide prevention efforts. Cases are defined by clinical characteristics and the results of laboratory testing for evidence of Trichinella infection. Food exposure histories are obtained at the local level either at the point of care or through health department interview. States notify CDC of cases electronically through the National Notifiable Disease Surveillance System (available at http://wwwn.cdc.gov/nndss). In addition, states are asked to submit a standardized supplementary case report form that captures the clinical and epidemiologic information needed to meet the surveillance case definition. Reported cases are summarized weekly and annually in MMWR.

Results: During 2008–2012, a total of 90 cases of trichinellosis were reported to CDC from 24 states and the District of Columbia. Six (7%) cases were excluded from analysis because a supplementary case report form was not submitted or the case did not meet the case definition. A total of 84 confirmed trichinellosis cases, including five outbreaks that comprised 40 cases, were analyzed and included in this report. During 2008–2012, the mean annual incidence of trichinellosis in the United States was 0.1 cases per 1 million population, with a median of 15 cases per year. Pork products were associated with 22 (26%) cases, including 10 (45%) that were linked with commercial pork products, six (27%) that were linked with wild boar, and one (5%) that was linked with home-raised swine; five (23%) were unspecified. Meats other than pork were associated with 45 (54%) cases, including 41 (91%) that were linked with bear meat, two (4%) that were linked with deer meat, and two (4%) that were linked with ground beef. The source for 17 (20%) cases was unknown. Of the 51 patients for whom information was reported on the manner in which the meat product was cooked, 24 (47%) reported eating raw or undercooked meat.

Interpretation: The risk for Trichinella infection associated with commercial pork has decreased substantially in the United States since the 1940s, when data collection on trichinellosis cases first began. However, the continued identification of cases related to both pork and nonpork sources indicates that public education about trichinellosis and the dangers of consuming raw or undercooked meat still is needed.

Public Health Actions: Changes in domestic pork production and public health education regarding the safe preparation of pork have contributed to the reduction in the incidence of trichinellosis in the United States; however, consumption of wild game meat such as bear continues to be an important source of infection. Hunters and consumers of wild game meat should be educated about the risk associated with consumption of raw or undercooked meat.

Trichinellosis

E. coli O157 in pork? Food safety officials pull more pork from stores as investigation expands

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Raw pork from two more city retailers is being pulled from store shelves as food safety officials continue investigating where tainted meat that sickened scores of Albertans was shipped to and sold around the province.

hi-nb-e-coli-fredericton-8colThe Canadian Food Inspection Agency said pork sold at Trimming Fresh Meats Ltd. in the third week of July and Hiep Hoa Asian Food in the last half of July and a few days the middle of August may be contaminated with potentially-fatal bacteria.

At least one person is reported to have fallen sick after eating meat from the pair of outlets that were supplied with product from V&T Meat Wholesale.

All the pork produced by V&T since mid-July was recalled last week after investigators found meat at the 17th Ave SE facility was tainted with E. coli O157:H7.

Frozen spring rolls, pork buns and wontons made and sold at Vinh Fat Food Products in Edmonton have also been implicated in the expanding recall.

Testing has found that at least 100 people have fallen ill from bacteria with the identical genetic fingerprint after eating pork from V&T or Edmonton’s Hiep Thanh Trading that was mostly served up at Asian eateries.

At least 19 of those victims were sick enough to require hospitalization and five have been left with chronic kidney disease due to their infection.

While the list of implicated end products grows, CFIA officials did not reply Monday to Herald questions about whether a pair of small meat distributors in two different cities that appear to have shipped meat tainted with identical bacteria received shipments from the same abattoir or slaughter facility.

When clusters of Albertans began falling sick in late July after eating at different Asian restaurants in the province’s two largest cities, investigators were certain a common ingredient used at all the establishments was to blame.

But Dr. James Talbot, Alberta’s chief medical officer, said officials didn’t begin to focus on pork as the potential culprit until nearly a month later, after beef, bean sprouts and green onions had been eliminated from the list of suspects.

While investigators took a while to identify the source of the illnesses, a 2011 study by provincial government scientists of products produced at Alberta abattoirs and slaughter houses found that pork was nearly as likely to be tainted with the types of E.coli that make people sick as beef.

“We determined that 5.4 per cent of beef and 4.8 per cent of pork samples were positive for Shiga-toxin producing E.coli,” the study said.

E. coli O157 in Alberta linked to pork?

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Nine days ago, Alberta Health Services said there was confirmed 130 cases of E.coli O157  infection in Alberta and urged people to wash their hands with hot, soapy water — especially after using the bathroom.

UnknownBureaucratic BS.

Today, the Canadian Food Inspection Agency cryptically stated that raw pork products sold by V&T Meat and Food, Calgary, Alberta and Hiep Thanh Trading, Edmonton, Alberta were being recalled due to E. coli O157:H7, and that further analysis is underway to determine if these affected products are linked to some of the E. Coli O157:H7 illnesses in Alberta.

Canadian tax dollars at work.

81 sick; pig-to-guinea pig likely source of Salmonella outbreak at Ecuadorian festival in Minnesota

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Roasted pork that was purchased from a Minneapolis market and resold at a street festival was the “likely initial source” of a salmonella outbreak that sickened 80 people in August, a Minnesota Department of Agriculture investigation concluded.

The food poisoning incident has already put the street festival organizer, New York Plaza Produce, out of business and prompted the city to fine the company $1,000 for violations that included the illegal cuy.guinea.pig_-300x225slaughter of guinea pigs for food. Now, state records obtained by the Star Tribune describe how the salmonella was traced to three whole roasted pigs that New York Plaza Produce owner Nieves Riera bought from Shuang Hur BBQ on Nicollet Avenue.

An Agriculture Department investigator determined the pork probably had low levels of salmonella when Riera bought it, but the salmonella likely grew and spread through cross-contamination. The state sent New York Plaza Produce a “notice of warning” earlier this month, a typical penalty for a first violation.

Attorneys for Riera say the market should be held responsible for selling the tainted pig. Khan Huang, owner of Shuang Hur BBQ, said the pork was not intended for resale.

Carrie Rigdon, one of the investigators in the case, said meat purchased at a retail market should not be resold.

“The fact that there was further preparation and serving at the festival, and that it was a multi-hour process, it’s likely that any contamination just multiplied” and cross-contaminated rice, beans and guinea pig meat, Rigdon said.

The investigation revealed that Riera purchased two frozen guinea pigs from a Minneapolis store and a dozen guinea pigs on Aug. 8 from Gary Ash in Cedar, Minn. Ash told investigators that Riera purchases 10 to 12 guinea pigs every two or three months. Tests of the feces in the enclosures where the guinea pigs were held tested negative for salmonella, the report said.

After obtaining the animals, Riera “cut the necks of the guinea pigs, drained the blood, removed the fur with hot water and then washed the guinea pigs with cold water,” the report said.

Trichinosis infects child on Ontario farm

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Tracey Richardson of the Sun Times reports a Bruce County child has had the extremely rare distinction of acquiring trichinosis from pork — something that was thought to have been eradicated from the province for decades.

The last swine outbreak in Ontario happened in 1977. Until this January, the last human case of trichinosis case in Canada trichinellaoccurred in 1980 and was associated with the consumption of infected domestic pork.

Nowadays, trichinosis is usually confined to meat from wild animals. There was an outbreak in Ontario in 1993 among a couple of dozen people who’d eaten smoked wild boar meat.

Pig farmers and abattoirs must follow strict guidelines and inspections now to prevent outbreaks.

Approximately 18,000 slaughtered pigs are tested annually by the Canadian Food Inspection Agency, and every three to five years, about 16,000 sows are tested as part of a surveillance program. CFIA inspection staff at federally inspected meat plants enforce meat processing regulations for cooking, curing and freezing pork to ensure the destruction of trichinella larvae, and pig farmers are prohibited from feeding meat and meat byproducts to swine.

The Bruce County case happened in January this year at a Mennonite farm, said Grey Bruce medical officer of health Dr. Hazel Lynn. The farm was non-commercial and the pig was slaughtered and consumed on the farm. No part of the animal ever entered the commercial food supply.

News of the case was mentioned in passing at the public health board’s monthly meeting Friday.

Lynn said the child was diagnosed by an “astute” pediatrician in London, although the child recovered without treatment.

Lynn said when the farmer acquired the piglet, it was free of trichinella. “So it happened between being a tiny piglet and growing up to be slaughtered,” she said. “However their animal husbandry on the farm was pretty old style, so anything left over got fed to the pigs. Now if you cook it all, it’s OK. But also there were rats around, which many barns have, whether or not they’re well looked after, and that’s probably where this pig got it.”

Danish pork recalled in Sweden for Salmonella

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Food giant Axfood AB has been forced to recall two tonnes of pork, following test samples showing salmonella bacteria present in the meat.

The Local reports the pork has been sold all over Sweden, but as of yet there have been no reports of anyone falling ill.

According to Axfood’s press manager Ingmar Kroon, the affected meat is pork imported mainly from Denmark, including chops, marinated loin and mince. The products have been sold by supermarket chains Willys, Hemköp, Prisextraand Tempo.

“We’re recalling it from all over the country, but we don’t know how much has already been sold,” he said to the TT news agency, adding, “but only some of the meat has been infected. …

“It’s happened twice this summer that we’ve had infected meat from Denmark, and that might look bad, but Denmark isn’t bad at handling. I definitely don’t want to point the blame at them.”

Surveillance, advance warning not enough; 172 sickened; a long-lasting outbreak of S. Typhimurium U323 associated with several pork products, Denmark, 2010

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On March 23, 2010, the national food surveillance system in Denmark reported a steady occurrence of positive isolates of S. Typhimurium, of unknown phage type and resistant to ampicillin, streptomycin and sulphamethoxazole, in samples from mainly pork meat and products.

Researchers from Denmark and Sweden report in Epidemiology and Infection that several isolates originated from a specific pig slaughterhouse A or a closely associated cutting plant. At this point, although no human cases had yet been identified, an investigation was initiated with the focus on food contamination. On 20 April, a total of 14 human cases with the outbreak type had been confirmed.

A case-control study was undertaken to confirm an association between illness in a subgroup of patients and consumption of teewurst or tea sausage, a spreadable sausage made from fresh salted and smoked pork and beef which is fermented but not heat-treated. The producer of the teewurst had received pork from slaughterhouse A during the period that the outbreak strain had been isolated.

Herds delivering pigs to slaughterhouse A were identified by a unique herd identification number given to all animal herds in Denmark.

From March 2010 and onwards, the outbreak strain was identified in a total of 113 samples; four environmental samples from slaughterhouse A and 109 meat
samples, mainly pork, of which 96 were sampled directly at slaughterhouse A or could be traced back there. Positive meat types included mainly minced pork, pork belly, pork loin and loin back ribs.

Investigation of slaughterhouse A showed positive discovery of the outbreak strain in swabs from equipment and meat samples, even after closing down production for thorough cleaning and disinfection. It was concluded that the establishment was most likely contaminated. Repeated cleaning and disinfection was performed and alterations in equipment and procedures were implemented, From the beginning of July, no further positive samples of the outbreak strain were found at slaughterhouse A.

On 8 July, a press statement was issued jointly by the DVFA and SSI, notifying the public about the salmonellosis outbreak and the link to consumption of pork meat from slaughterhouse A. In addition to describing the outbreak investigation and the action taken to control the outbreak, the statement also contained detailed guidelines on how to prevent infection with Salmonella.

A total of 172 cases of S. Typhimurium U323 were reported between March and September 2010 in Denmark demonstrating how a combination of typing Salmonella isolates from farm-to-fork and from the human population can provide early warning of a salmonellosis outbreak. It also highlights the importance of national Salmonella surveillance which allowed identification of the slaughterhouse contamination and provided the COMG with valuable information to initiate investigative measures. In spite of the existence of these systems, tracing pork meat that has entered the production chain still poses a significant challenge. If feasible, adoption of a standardized automated system across the EU, with detailed product and distribution information, for tracing products might prove worthwhile.

Currently, this is not possible in the EU and such systems are only as good as the data provided by the operators. At present, by the time enough evidence has been gathered to issue a product recall, products with a short shelf-life (such as fresh meat) are most likely to have been consumed.

In this outbreak, early warnings from the Salmonella surveillance system were not sufficient to prevent the outbreak from lasting almost 7 months.

State-of-the-art surveillance, typing, epidemiology and food traceback allowed us to firmly establish the source of the outbreak and, in essence, solve it almost before it became evident; however, legislative measures and some delays in traceback did not allow for sufficient control, resulting in one of the longest lasting Salmonella outbreaks in Denmark.

Reminder from German scientists: seasoned minced meat and raw minced pork are not for little children

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A recent study by the Robert Koch Institute found that even small children in Germany eat raw meat more often than expected, so the Federal Institute for Risk Assessment (BfR) decided to remind Germans that raw meat for children is a bad idea.

"Raw animal foods are often contaminated with pathogens", explains Professor Dr. Dr. Andreas Hensel, president of BfR. "For this reason, especially vulnerable sections of the population, such as small children, pregnant women, the elderly and people with a weakened immune system, should as a rule not eat these foods raw."

Raw meat can transmit, among other things, salmonella, Campylo¬bacter, E. coli including EHEC, Yersinia, Listeria and also viruses and parasites.

A recent study by the Robert Koch Institute published in the Epidemiological Bulletin has shown that raw minced pork is the most important risk factor for contracting yersiniosis. Yesiniosis is a gastro-intestinal disease which is notably caused by the bacterium Yersinia enterocolitica. Yersinia are predominantly spread through food, especially raw pork. Pork, for example minced pork and seasoned minced meat, is often eaten raw in Germany. One of the surprising findings of the published study was the high number of children who had eaten raw minced pork. Even of children who were one-year-old or younger it was reported that almost 30% of those who had fallen ill (and 4 % of the control persons) had eaten raw minced pork.

In Germany and other European countries, Campylobacter is now the most prevalent bacterial pathogen for enteric infections in humans. In the year 2011, more than 70,000 human campylobacteriosis cases were reported.

Campylobacter bacteria are notably found in raw or insufficiently heated poultry meat, but also in raw meat of other animals as well as raw milk and hen’s eggs.
The number of reported salmonellosis cases in humans, especially from Salmonella Enteritidis, has fallen significantly in the last three years.

In contrast, human infections with Salmonella Typhimurium have decreased to a lesser extent. SalmonellaTyphimurium are especially common in turkey meat and pork. As part of zoonosis monitoring, salmonella, most frequently Salmonella Typhimurium, were detected in 5 % of minced meat samples in 2009. This finding confirms that raw minced meat can be a source of infection for humans.

To protect themselves against often severe cases of foodborne infections, especially vulnerable sections of the population such as children under five, pregnant women, elderly and persons with a weakened immune system should as a matter of principle refrain from eating raw foods. They should therefore avoid consuming raw mince or seasoned minced meat, raw sausage, raw milk and raw-milk cheese, raw fish (e.g. sushi) and certain fishery products (e.g. smoked and gravad salmon) as well as raw seafood (e.g. raw oysters).

All that and no mention of raw sprouts? In Germany? The risk assessors did say consumers can “protect themselves by cooking meat and poultry sufficiently and evenly” and that “such meat must be cooked until the juices run clear and the meat has a whitish (poultry), gray-pink (pork) or gray-brown (beef) color. The inside temperature of the meat should be at least 70 °C for two minutes. If in doubt, consumers can measure this temperature by means of a meat thermometer.”

Some risk assessors. Color is a lousy indicator and consumers should be using a tip-sensitive digital thermometer to erase doubt. And stop making little kids barf.

337 sick from salmonella in sausage, France, 2011

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Those supermarket loyalty cards helped pin down an outbreak of salmonella in sausage in France last year.

Researchers reported in Eurosurveillance last week that an outbreak of the monophasic variant of Salmonella enterica serotype 4,[5],12:i:- occurred in November and December 2011 in France. Epidemiological investigation and food investigation with the help of supermarket loyalty cards suggested dried pork sausage from one producer as the most likely source of the outbreak. Despite the absence of positive food samples, control measures including withdrawal and recall were implemented.

Between 31 October and 18 December (week 44 to week 50), a total of 337 cases of Salmonella enterica serotype 4,[5],12:i:- were identified. The median age was 10 years (range: 0–90 years) with about 30% of children under five. A majority of women were affected (female to male sex ratio: 1.22). Cases were reported throughout France.

An epidemic of Salmonella enterica 4,[5],12:i:- was already observed about three months prior to this outbreak. Between 1 August and 9 October, 682 cases were reported (Figure 1), of whom 100 cases were interviewed at the time but no common vehicle of infection could be identified. In comparison, 212 cases with this serotype had been isolated during the same period in 2010.

Epidemiological investigations pointed to a dried pork sausage purchased principally at supermarket chain A and consumed after week 44, 2011. Therefore purchases of pork delicatessen at supermarkets A and B up to four weeks prior to symptom onset were investigated by the DGAL using data recorded through supermarket loyalty cards.

The use of the loyalty card from supermarket chain A was important to identify the vehicle of infection and the local producer involved in this outbreak. These cards are used more and more and prove helpful in the investigation of food-related outbreaks. Nevertheless we should keep in mind that they do not necessarily reflect the consumption of cases perfectly. For instance, the card may not be used systematically, the household can purchase foods in additional shops and markets for which they have no loyalty cards, many food products are consumed outside the household and not recorded on the card, and the central database of the supermarket does not always contain data on all foods sold such as foods directly purchased by the retailers. For these reasons the data have to be interpreted together with the results from epidemiological and microbiological investigations.

That the producer and microbiological analysis did not find Salmonella does not exclude contamination. The limited number of samples and the processing of the food (especially salting and drying) reduce the likelihood of isolating the bacteria. Implementing checks earlier in the process (before salting and drying) and using additional methods of testing such as polymerase chain reaction (PCR) should be considered.

This is the second described outbreak in France involving dried pork sausage, and indicates that this food item might be a likely vehicle of infection and further outbreaks in humans may be expected.

Given the limitations to detect Salmonella in dried sausages, the ability of the standard reference method to detect of monophasic variant strains in dried sausages is questionable. Additional methods should be explored in order to improve monitoring protocols.

The complete report is available at http://www.eurosurveillance.org/ViewArticle.aspx?ArticleId=20071.
 

Is toxoplasmosis underestimated in the food supply?

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When toxoplasma in pork ranked second in last year’s top 10 riskiest combinations of foods and disease-causing microorganisms at $1.2 billion a year, some wondered, what?

Now the Brits have chirped in, saying much more needs to be known about Toxoplasma gondii in the country’s food and especially the impact on pregnant women.

The UK Food Standards Agency’s (FSA) Advisory Committee of the Microbiological Safety of Food (ACMSF) is seeking stakeholder views on its draft report relating to toxoplasma in the food chain (available at http://www.food.gov.uk/multimedia/pdfs/consultation/criskprotoxoplasmafoodchain.pdf).

According to the UK National Health Service (NHS), food sources include undercooked or raw meat, raw cured meat (including Parma ham, salami) and unpasteurised goat’s milk, and the infection can pass between humans from a pregnant woman to an unborn baby.

Although toxoplasmosis usually only causes mild flu-like symptoms in adults, the ACMSF said it can be fatal to babies, and has been linked with associated jaundice, eye infections and seizures.

The FSA’s scientific advisory committee was asked to consider whether current evidence indicates a food safety issue that needs to be addressed, what food sources could present a significant risk and identify further work needed on UK prevalence and foodborne sources of toxoplasmosis.