Listeria positive leads to frozen broccoli recall

Posted on April 2, 2016 by Douglas Powell

Alimentos Congelados, S.A. (Pinula) is voluntarily recalling 1,800 cases of Frozen Broccoli Cuts because it has the potential to be contaminated with Listeria monocytogenes.

The Frozen Broccoli Cuts were distributed to stores in the following states: Indiana, Kentucky, Ohio, Tennessee, Virginia, West Virginia, Florida, Georgia, Alabama, South Carolina and North Carolina.

The affected Frozen Broccoli Cuts were distributed in poly bags under the following label and code: WYLWOOD Fresh Frozen Broccoli Cuts, NET WT. 16 OZ (1 LB), UPC 5193300110, with bag code: A25335P and A15335P

The company has not received any complaints in relation to this product and is not aware of any illnesses associated with the product to date.

The recall was the result of retail package of Frozen Broccoli Cuts being tested by the State of Ohio Department of Agriculture. The Frozen Broccoli Cuts had tested positive for Listeria monocytogenes. The company has ceased distribution of Frozen Broccoli Cuts, and is fully cooperating with regulatory agencies.

Raw is risky: Campylobacter infections associated with raw milk consumption sicken 99 in Utah, 2014

Posted on April 1, 2016 by Douglas Powell

The U.S. Centers for Disease Control reports that a total of 99 cases (59 confirmed and 40 probable) of campylobacteriosis, including 10 patients who were hospitalized, and one who died, occurred in an outbreak in northern Utah associated with a single raw milk dairy.

The outbreak was documented by epidemiologic, environmental, and laboratory evidence. Despite routine testing of raw milk showing results within acceptable limits, the milk still contained dangerous bacteria.

To limit outbreaks from raw milk consumption, more reliable routine tests are needed that do not rely solely on bacterial, coliform, and somatic cell counts. Case investigation and pulsed-field gel electrophoresis patterns from environmental samples can support an epidemiologic link and allow implementation of control measures.

In May 2014, the Utah Public Health Laboratory (UPHL) notified the Utah Department of Health (UDOH) of specimens from three patients infected with Campylobacter jejuni yielding indistinguishable pulsed-field gel electrophoresis (PFGE) patterns. All three patients had consumed raw (unpasteurized and nonhomogenized) milk from dairy A. In Utah, raw milk sales are legal from farm to consumer with a sales permit from the Utah Department of Agriculture and Food (UDAF). Raw milk dairies are required to submit monthly milk samples to UDAF for somatic cell and coliform counts, both of which are indicators of raw milk contamination. Before this cluster’s identification, dairy A’s routine test results were within acceptable levels (<400,000 somatic cells/mL and <10 coliform colony forming units/mL). Subsequent enhanced testing procedures recovered C. jejuni, a fastidious organism, in dairy A raw milk; the isolate matched the cluster pattern. UDAF suspended dairy A’s raw milk permit during August 4–October 1, and reinstated the permit when follow-up cultures were negative. Additional cases of C. jejuni infection were identified in October, and UDAF permanently revoked dairy A’s permit to sell raw milk on December 1. During May 9–November 6, 2014, a total of 99 cases of C. jejuni infection were identified. Routine somatic cell and coliform counts of raw milk do not ensure its safety. Consumers should be educated that raw milk might be unsafe even if it meets routine testing standards.

Way forward for safer eggs: Forget faith-based food safety, inspections and audits are never enough

Posted on March 27, 2016 by Douglas Powell

The editorial board of The Des Moines Register writes that if there’s one lesson to be learned from the 2010 salmonella outbreak that originated in Iowa and sickened thousands of consumers nationwide, it’s the high cost of failing to properly regulate egg production.

Maybe.

But what constitutes proper regulation?

What constitutes proper audits and inspections?

How can consumers choose?

Jack and Peter DeCoster, who were criminally charged for the way they ran the Quality Egg operation in Iowa, were bad actors, as the Iowa egg industry now admits. But what sort of regulatory system do we have that allows scofflaws to not only flourish but also become some of the industry’s biggest players?

That’s a question our governor and state legislators have steadfastly, and very deliberately, refused to address. Still, it has to be asked, particularly in light of the recent revelations that the Iowa Department of Agriculture and Land Stewardship indefinitely suspended its inspection of egg production facilities last year to eliminate any risk of inspectors spreading the bird flu virus.

After the 2010 salmonella outbreak and shortly before leaving office, Iowa Gov. Chet Culver proposed a series of reforms aimed at addressing five vulnerabilities in Iowa’s egg production regulations. None have been acted upon by the Branstad administration.

Among the proposed reforms:

More stringent state oversight of the smaller egg farms — those with fewer than 3,000 laying hens — that are exempt from federal regulations.

State-mandated reporting, by both testing laboratories and egg producers, of positive tests for salmonella enteritidis.

Accreditation and certification standards for laboratories that perform testing for salmonella.

Creation of a state-mandated salmonella detection and prevention program, with minimum training and competency standards for the staff.

Creation of a new funding stream to support the implementation of a comprehensive, statewide egg-safety program.

But that’s not enough.

Consumers and their pocketbooks will drive food safety innovation and accountability at retail.

Market food safety at retail so consumers can choose.

Audits and inspections are never enough: A critique to enhance food safety

30.aug.12

Food Control

D.A. Powell, S. Erdozain, C. Dodd, R. Costa, K. Morley, B.J. Chapman

http://www.sciencedirect.com/science/article/pii/S0956713512004409?v=s5

Abstract

Internal and external food safety audits are conducted to assess the safety and quality of food including on-farm production, manufacturing practices, sanitation, and hygiene. Some auditors are direct stakeholders that are employed by food establishments to conduct internal audits, while other auditors may represent the interests of a second-party purchaser or a third-party auditing agency. Some buyers conduct their own audits or additional testing, while some buyers trust the results of third-party audits or inspections. Third-party auditors, however, use various food safety audit standards and most do not have a vested interest in the products being sold. Audits are conducted under a proprietary standard, while food safety inspections are generally conducted within a legal framework. There have been many foodborne illness outbreaks linked to food processors that have passed third-party audits and inspections, raising questions about the utility of both. Supporters argue third-party audits are a way to ensure food safety in an era of dwindling economic resources. Critics contend that while external audits and inspections can be a valuable tool to help ensure safe food, such activities represent only a snapshot in time. This paper identifies limitations of food safety inspections and audits and provides recommendations for strengthening the system, based on developing a strong food safety culture, including risk-based verification steps, throughout the food safety system.

Taking it further: Quantitative microbiological risk assessment and source attribution for Salmonella

Posted on March 27, 2016 by Douglas Powell

The current issue of Risk Analysis contains several papers regarding QMRA and Salmonella.

In a recent report from the World Health Organisation, the global impact of Salmonella in 2010 was estimated to be 65–382 million illnesses and 43,000–88,000 deaths, resulting in a disease burden of 3.2–7.2 million disability-adjusted life years (DALYs).[3] Controlling Salmonella in the food chain will require intervention measures, which come at a significant cost but these should be balanced with the cost of Salmonella infections to society.[5]

Despite a wealth of published research work relating to Salmonella, many countries still struggle with identifying the best ways to prevent and control foodborne salmonellosis. Two questions are particularly important to answer in this respect: ([1]) What are the most important sources of human salmonellosis within the country? and ([2]) When a (livestock) source is identified as important, how do we best prevent and control the dissemination of Salmonella through that farm-to-consumption pathway? The articles presented in this series continue the desire to answer these questions and hence eventually contribute to the reduction in the disease burden of salmonellosis in humans.

Risk Analysis, 36: 433–436

Snary, E. L., Swart, A. N. and Hald, T.

http://onlinelibrary.wiley.com/doi/10.1111/risa.12605/abstract

Application of molecular typing results in source attribution models: the case of multiple locus variable number tandem repeat analysis (MLVA) of Salmonella isolates obtained from integrated surveillance in Denmark

Risk Analysis, 36: 571–588

de Knegt, L. V., Pires, S. M., Löfström, C., Sørensen, G., Pedersen, K., Torpdahl, M., Nielsen, E. M. and Hald, T.

http://onlinelibrary.wiley.com/doi/10.1111/risa.12483/abstract

Salmonella is an important cause of bacterial foodborne infections in Denmark. To identify the main animal-food sources of human salmonellosis, risk managers have relied on a routine application of a microbial subtyping-based source attribution model since 1995. In 2013, multiple locus variable number tandem repeat analysis (MLVA) substituted phage typing as the subtyping method for surveillance of S. Enteritidis and S. Typhimurium isolated from animals, food, and humans in Denmark.

The purpose of this study was to develop a modeling approach applying a combination of serovars, MLVA types, and antibiotic resistance profiles for the Salmonella source attribution, and assess the utility of the results for the food safety decisionmakers. Full and simplified MLVA schemes from surveillance data were tested, and model fit and consistency of results were assessed using statistical measures. We conclude that loci schemes STTR5/STTR10/STTR3 for S. Typhimurium and SE9/SE5/SE2/SE1/SE3 for S. Enteritidis can be used in microbial subtyping-based source attribution models. Based on the results, we discuss that an adjustment of the discriminatory level of the subtyping method applied often will be required to fit the purpose of the study and the available data. The issues discussed are also considered highly relevant when applying, e.g., extended multi-locus sequence typing or next-generation sequencing techniques.

Assessing the effectiveness of on-farm and abattoir interventions in reducing pig meat–borne Salmonellosis within E.U. member states

Risk Analysis, 36: 546–56

Hill, A. A., Simons, R. L., Swart, A. N., Kelly, L., Hald, T. and Snary, E. L.

http://onlinelibrary.wiley.com/doi/10.1111/risa.12568/abstract

As part of the evidence base for the development of national control plans for Salmonella spp. in pigs for E.U. Member States, a quantitative microbiological risk assessment was funded to support the scientific opinion required by the EC from the European Food Safety Authority. The main aim of the risk assessment was to assess the effectiveness of interventions implemented on-farm and at the abattoir in reducing human cases of pig meat–borne salmonellosis, and how the effects of these interventions may vary across E.U. Member States. Two case study Member States have been chosen to assess the effect of the interventions investigated. Reducing both breeding herd and slaughter pig prevalence were effective in achieving reductions in the number of expected human illnesses in both case study Member States. However, there is scarce evidence to suggest which specific on-farm interventions could achieve consistent reductions in either breeding herd or slaughter pig prevalence.

Hypothetical reductions in feed contamination rates were important in reducing slaughter pig prevalence for the case study Member State where prevalence of infection was already low, but not for the high-prevalence case study. The most significant reductions were achieved by a 1- or 2-log decrease of Salmonella contamination of the carcass post-evisceration; a 1-log decrease in average contamination produced a 90% reduction in human illness. The intervention analyses suggest that abattoir intervention may be the most effective way to reduce human exposure to Salmonella spp. However, a combined farm/abattoir approach would likely have cumulative benefits. On-farm intervention is probably most effective at the breeding-herd level for high-prevalence Member States; once infection in the breeding herd has been reduced to a low enough level, then feed and biosecurity measures would become increasingly more effective.

Salmonella low, Campylobacter high in Denmark

Posted on March 26, 2016 by Douglas Powell

A total of 925 patients were notified with salmonella in 2015, marking the first time in 30 years the number is lower than 1,000. More than half of the patients were infected abroad.

Salmonella Enteritidis, which was previously the most common salmonella type, is now rare in Denmark. Previously, this type was found in Danish eggs and chickens, but it has now been nearly eradicated from Danish food production. Nevertheless, the other common salmonella type, Salmonella Typhimurium, and its monophasic variant are still seen frequently in Danish food products. Unusually, we only recorded few outbreaks of salmonella in 2014 and nearly none in 2015.

In contrast, more than 4,300 cases of Campylobacter were recorded in the past year, largely attributed to better detection.

Wrong question: UK health types to examine food hygiene in the home versus restaurants

Posted on March 23, 2016 by Douglas Powell

The Chartered Institute of Environmental Health (CIEH) has been commissioned by the Food Standards Agency (FSA) to undertake a review to establish the proportion of UK foodborne disease associated with food preparation and practices in the home.

Working with academics from the University of Surrey, researchers from the CIEH will seek to discover how the number of cases of foodborne disease caused by faults in the home compares with those caused by eating food prepared and consumed outside, such as from restaurants and takeaway premises.

Traditionally commercial food operations have been the main focus of attention for environmental health departments around the country.

The domestic kitchen has also been recognized as an environment where people are at risk of contracting foodborne illnesses. However, there has been less attention paid to researching the extent to which poor standards of food preparation and handling contribute to making people ill.

The results are expected to be reported in the summer of 2017 and may have important implications for improving food safety in the home.

As Casey Jacob and I concluded in a 2009 paper, “Rather than focusing on the location of consumption—and blaming consumers and others—analysis of the steps leading to foodborne illness should center on the causes of contamination in a complex farm-to-fork food safety system.”

Robert Tauxe of the U.S. Centers for Disease Control has noted there have been 10 new food vehicles indentified in multistate outbreaks of foodborne illness since 2006: bagged spinach, carrot juice, peanut butter, broccoli powder on a snack food, dog food, pot pies, canned chili sauce, hot peppers, white pepper and raw cookie dough.

Few, if any of these have to do with consumers.

C.J. Jacob and D.A. Powell. 2009. Where does foodborne illness happen—in the home, at foodservice, or elsewhere—and does it matter? Foodborne Pathogens and Disease. November 2009, 6(9): 1121-1123

Foodservice professionals, politicians, and the media are often cited making claims as to which locations most often expose consumers to foodborne pathogens. Many times, it is implied that most foodborne illnesses originate from food consumed where dishes are prepared to order, such as restaurants or in private homes. The manner in which the question is posed and answered frequently reveals a speculative bias that either favors homemade or foodservice meals as the most common source of foodborne pathogens. Many answers have little or no scientific grounding, while others use data compiled by passive surveillance systems. Current surveillance systems focus on the place where food is consumed rather than the point where food is contaminated. Rather than focusing on the location of consumption—and blaming consumers and others—analysis of the steps leading to foodborne illness should center on the causes of contamination in a complex farm-to-fork food safety system.

The power of whole genome sequencing: 1 dead 1 sick from Listeria-in-raw milk, 2014

Posted on March 18, 2016 by Douglas Powell

The U.S. Centers for disease Control reports that raw milk produced by Miller’s Organic Farm in Bird-In-Hand, Pennsylvania, is the likely source of this outbreak.

Two people infected with the outbreak strain of Listeria were reported from California (1) and Florida (1). Both illnesses occurred in 2014.

Both people were hospitalized, and the ill person in Florida died as a result of listeriosis.

Although the two illnesses occurred in 2014, the source of these illnesses wasn’t known until January 29, 2016, when the U.S. Food and Drug Administration informed CDC that whole genome sequencing of Listeria bacteria from raw chocolate milk produced by Miller’s Organic Farm showed that it was closely related genetically to Listeria bacteria from the two ill people described above.

Because Listeria was recently found in raw milk produced by Miller’s Organic Farm, CDC is concerned that conditions may exist at the farm that may cause further contamination of raw milk and raw dairy products distributed by this company and make people sick.

In November 2015, samples of raw chocolate milk were collected from a raw milk conference held in Anaheim, California. The raw chocolate milk was produced by Miller’s Organic Farm. The U.S. Food and Drug Administration (FDA) isolated Listeria from the raw chocolate milk and conducted WGS testing on the isolate to get more genetic information about the bacteria. On January 29, 2016, FDA informed CDC that WGS determined that the Listeria bacteria from the raw chocolate milk was closely related genetically to Listeria bacteria from two people in two states who got sick in 2014, one from California and one from Florida.

I love it when Batz talks Swedish about food safety priority setting and ranking

Posted on March 18, 2016 by Douglas Powell

In Sweden, acute gastrointestinal illness (AGI) incidence, severity, impact on productivity, related healthcare usage and associated costs are not ascertained.

We measured these in 2013–2014 using a population-based cohort reporting weekly. We defined AGI as ≥3 episodes of loose stools or vomiting/24 h; or loose stools or vomiting with ≥2 other gastrointestinal symptoms. After each AGI episode, we collected information about perceived severity, healthcare use and absenteeism. We calculated incidence rates, AGI absenteeism and costs comprising direct healthcare costs and productivity loss due to work/school absenteeism. A total of 3241 participants reported 1696 AGI episodes [incidence 360/1000 person-years, 95% confidence interval (CI) 326–395; highest in the <5 years age group]. In the <5 years age group, 31% of episodes were perceived as mild, 61% as moderate and 8% as severe; 9·4% led to primary-care consultations, and 1·4% to hospital admissions. In the ≥5 years age group, 18% of episodes were perceived as mild, 64% as moderate and 18% as severe; 6·4% led to primary-care consultations, and 1·9% to hospital admissions. AGI caused 8 891 000 days of absenteeism (95% CI 6 009 000–12 780 000). AGI cost €1 005 885 000 (95% CI 754 309 000–1 257 195 000) nationally for the year.

In Sweden, a minority of cases perceive AGI as a mild illness. AGI is a burden on the healthcare system and causes productivity loss, with high costs. Countries may consider these estimates when prioritizing health interventions.

Quantifying the incidence and cost of acute gastrointestinal illness in Sweden, 2013–2014

Epidemiology and Infection [early view]

Edelstein, H. Merk, C. Deogan, A. Carnahan and A. Wallensten

http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=10231889&fileId=S0950268816000467

Swedish stores recall mince after second Salmonella scare

Posted on March 17, 2016 by Douglas Powell

Axfood, the company which owns Willys and Hemköp said on Thursday that it was taking veal mincemeat with the Garant label off shelves around the country.

In a press statement, it confirmed that suspected salmonella had been discovered in some of the produce.

The recall applies to 15 percent veal mince weighing 500g produced on March 14th this year and with a best before date of March 22nd.

It is the second major salmonella scare in Sweden in just ten days.

Earlier this month, the Ica supermarket group announced that 13 different mince products were being withdrawn across Sweden.

Salmonella can lead to diarrhoea, fever, stomach cramps and cause people to throw up. However most people affected recover without needing medical treatment.

Axfood runs 262 stores around Sweden and collaborates with approximately 820 proprietor-run stores.

Fancy food ain’t safe food, Australian Brisbane Hilton edition: 50 sickened at wedding reception, show us the menu

Posted on March 16, 2016 by Douglas Powell

More than 50 people have fallen ill, including a groom, after a suspected mass food poisoning at a Brisbane wedding reception.

Public health officials are probing the cause of the outbreak among people who attended the reception at the Hilton Brisbane last Friday.

At least three of the reception guests were so ill with gastroenteritis they sought hospital treatment.

Metro North Public Health Unit physician James Smith said the wedding reception, attended by about 150 people, was catered for by both the Hilton and an external caterer.

Hotel staff contacted Queensland Health when they became aware guests had fallen ill after the reception. Dr Smith said public health officials were working with Hilton management and the Brisbane City Council to investigate the gastrointestinal illness.

Last night, Hilton Hotel Brisbane general manager Chris Partridge said the hotel had been “as co-operative and helpful as we possibly can” to find out the cause of the outbreak.

Mr Partridge said Queensland Health had inspected the hotel’s kitchens and had “left quite satisfied”.

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Tag Archives: Surveillance