FSnet Aug. 11/06
Family sues
Wendy's over E. coli poisoning
The
unvarnished (and unpasteurized) truth
Plaintiffs’
opt to drop lawsuit on hamburger
Man battles
listeria infection: Near-fatal bout leaves father blind, unable to work
Restaurant
closed for less than a day after kitchen found in filthy condition
Businesses
fail soft serve inspections
Foodborne
outbreaks mar the American potluck tradition
Sodium
nitrate poisoning, fatal - Russia (Altay Rep)
ISOPOL XVI
16th International Symposium on Problems of Listeriosis
Detection of
central nervous system tissue on meat and carcass-splitting band saw blade
surfaces using modified fluorescent glial fibrillary acidic protein
enzyme-linked immunosorbent assay sampling and extraction procedures
Inhibitory
effect of oxalic acid on bacterial spoilage of raw chilled chicken
Quality of
fresh chicken breasts using a combination of modified atmosphere packaging and
chlorine dioxide sachets
Prevalence
and molecular profiles of Salmonella collected at a commercial turkey processing
plant
Effect of
preslaughter events on the prevalence of Salmonella in market-weight turkeys
Allergy
alert - undeclared soy in Jerry's Bakery and Mini Mart assorted bread products
Rapid Alert
System for Food and Feed (RASFF)
how to subscribe
Family
sues Wendy's over E. coli poisoning
11.aug.06
Bill Marler Blog
OGDEN, UT -- A lawsuit was filed today against Wendy's, the Dublin,
Ohio-based restaurant chain whose North Ogden, Utah, restaurant was traced as
the source of an E. coli O121:H19 outbreak in late June, 2006. Marler Clark, the
Seattle law firm that has successfully represented hundreds of E. coli victims,
filed the lawsuit on behalf of Weber County residents William and J. Corey
Cohron and their two young sons.
The complaint, which was filed in Weber County Superior Court, seeks
compensation for the family's significant medical-related expenses, economic
losses, pain and suffering, and emotional distress. Todd Gardner, a partner in
Bateman Goodwin & Gardner, is serving as local counsel on the case.
Corey Cohron consumed a Wendy's "BLT" salad on June 30, 2006 while in
attendance at a CORE Academy conference held at Orion Junior High School in
Harrisville, Utah. In the following days, Corey became ill with symptoms of E.
coli infection, including diarrhea.
The remaining members of the Cohron family subsequently fell ill with diarrhea.
While Corey, William, and five-year-old Liam recovered from their E. coli
infections without requiring medical treatment, seven-year-old Wil suffered a
particularly severe E. coli infection. Wil required emergency room treatment on
July 12, and was admitted to the hospital from July 12 through July 14. After
discharge, Wil was seen by his primary care physician on July 17 and July 19,
but his condition continued to deteriorate and he was seen in the emergency room
again on July 21. Wil was diagnosed with hemolytic uremic syndrome (HUS)* and
was admitted to Primary Children's Medical Center in Salt Lake City,
where he remained from July 21 through July 27. While hospitalized, Wil tested
positive for E. coli O121:H19.
On August 7, 2006, the Weber-Morgan Health Department announced that at least
four individuals had contracted E. coli O121:H19 after eating iceberg lettuce
prepared at the Wendy's restaurant located at 2500 N 400 E in North Ogden. WMHD
suspects that the lettuce was cross-contaminated with another food source, and
that the lettuce itself was not contaminated. WMHD stated that three of the four
people confirmed with E. coli O121:H19 had developed HUS.
"Wendy's should have been aware of the dangers of cross-contamination
leading to outbreaks since cross-contaminated lettuce was the source of an E.
coli outbreak at two Oregon Wendy's restaurants in 2000," said William
Marler, managing partner of Marler Clark. Marler represented the families of
several children who were part of the 2000 Wendy's outbreak and developed HUS
and suffered acute kidney failure. "Wendy's is in the business of selling
food - that food should be safe for human consumption."
*Hemolytic Uremic Syndrome is a frightening illness that even in the best
American medical facilities has a mortality rate of about 5%. About 50% of
patients require dialysis due to kidney failure, 25% experience seizures, and 5%
suffer from diabetes mellitus. The majority of HUS patients requires transfusion
of blood products and develops complications common to the critically ill. Among
survivors of HUS, about five percent will eventually develop end stage kidney
disease, with the resultant need for dialysis or transplantation, and another
five to ten percent experience neurological or pancreatic problems which
significantly impair quality of life. See www.about-hus.com.
Marler Clark (www.marlerclark.com) has extensive experience representing victims
of foodborne illnesses. William Marler represented Brianne Kiner in her $15.6
million settlement with Jack in the Box in 1993. In 1998, Marler Clark resolved
Odwalla Juice E. coli outbreak cases for five families whose children developed
HUS and were severely injured after consuming contaminated apple juice for a
reported $12 million. Mr. Marler recently resolved and HUS case for $11 million.
The firm has litigated dozens of cases against chain restaurants such as
McDonald's, Wendy's, Carl's Jr., Subway, Friendly's, KFC, and Sheetz. Total
recoveries for victims of food poisoning exceed $200 million.
The
unvarnished (and unpasteurized) truth
11.aug.06
Commentary from the Food Safety Network
Dr. Douglas Powell
www.foodsafety.ksu.edu
In May, 1943, Edsel Bryant Ford, son of auto magnate Henry Ford, died at the age
of 49 in Detroit, of what some claimed was a broken heart.
Biology, however, decreed that Ford died of undulant fever, apparently brought
on by drinking unpasteurized milk from the Ford dairy herd, at the behest of his
father's mistaken belief that all things natural must be good.
Sixty years later, raw, unpasteurized milk is gaining in popularity for many of
the same reasons as the broader organic and natural foods movement: some people
think it's healthier, some people think it tastes better, and for some people
it's part of their religion.
And some people get sick.
In June, more than 58 people in Wisconsin became ill after eating unpasteurized
cheese curds contaminated with Campylobacter jejuni. The same bacteria sickened
five people in Colorado in January after they drank raw milk from a dairy in
Larimer County, Colo. In Dec. 2005, the Pima County Health Department in Arizona
reported salmonella contamination in unpasteurized, raw milk produced by
Colorado City's Meadowayne Dairy. The milk was sold at several natural and
health food stores in the Tucson area. Earlier last year the New York State
health department warned against consumption of some
imported Mexican cheeses made from unpasteurized milk after identifying 35 cases
from 2001 to 2004, including one infant death in 2004, attributed to
Mycobacterium bovis, a form of TB found in cattle.
Additional outbreaks are listed at:
http://www.foodsafety.ksu.edu/articles/384/rawmilkoutbreaksummary.pdf
But most worrisome are outbreaks caused by contamination with E. coli O157:H7.
In Canada last April, four people including two children were were hospitalized
with bloody diarrhea and severe abdominal cramps caused by E. coli O157:H7 after
drinking raw milk purchased from the back of a vehicle. In December 2005, 18
people including six children in Washington state were infected with E. coli
O157:H7 from drinking unpasteurized milk. Two of the kids almost died.
While most people recover from E.coli O157:H7, up to 10 per cent of cases go on
to develop hemolytic uremic syndrome (HUS), which is characterized by kidney
failure. It's not fun.
Georgia Frankenberg of Ohio, a registered sanitarian, milk producer and former
connoisseur, asks, "We won't allow our children to eat raw meat, raw eggs
or -- heaven forbid -- raw poultry. Why would we allow them to drink raw
milk?"
Frankenberg ended the raw milk flow to herself and her young son following the
infamous Jack in the Box E. coli O157:H7 outbreak in 1993 which sickened 600 and
killed four.
Regardless, the glowing media coverage of all things natural abounds. Last year
the Associated Press gushed, "Kelsey Kozack's kitchen is a dairy
wonderland. Fresh cheeses, yogurt and quarts of fresh raw milk abound, all
compliments of Iris, a gentle tan cow who grazes on the family's seven-acre
property." Kelsey was quoted as saying, "After you've been drinking
raw milk for a while, you can't drink store-bought again. It has a lot more
flavor and is healthier."
Tell that to the kids in hospital with a potentially fatal illness.
The various states have various rules governing the personal consumption or sale
of raw milk, all which can be circumvented. For example, selling raw,
unpasteurized milk in Ohio is illegal, but that doesn't stop enterprising folks
from selling the illicit product under the guise of pet food.
A good rule of thumb: do not feed your children pet food.
The premiums people pay for raw milk do little to ensure a safe product,
although with regulations that establish standards for the proper testing of
milk and inspection of the farm and milk bottling room, it may -- and that's an
extremely strong may -- be possible to offer a safe, unpasteurized product to
the consuming public. But the onus is on producers to show the rest of us that
data.
Adults, do whatever you think works, but please, don't impose your dietary
regimes on your kids.
Dr. Douglas Powell is scientific director of the Food Safety Network at Kansas
State University.
dpowell@ksu.edu
Plaintiffs’
opt to drop lawsuit on hamburger
11.aug.06
Fort Wayne Journal Gazette (IN)
Dionne Waugh
http://www.fortwayne.com/mld/fortwayne/15248234.htm
Connie and Duane Campbell, and son Michael Campbell, 18, who originally filed
suit in Allen Superior Court in May, claiming Michael Campbell became gravely
ill after eating tainted hamburger more than a decade ago, abruptly filed a
voluntary notice to dismiss the case Wednesday.
The story says that the suit was filed against Cub Foods Inc., Con Agra Foods
Inc., Monfort Excel Corp., Cargill Inc. and Tyson Fresh Meats Inc. Cub Foods is
a division of Minneapolis-based SuperValu Inc., as is Scott’s Food &
Pharmacy.
According to court documents, Connie Campbell bought ground beef at a Cub Foods
store on Sept. 22, 1993. She prepared the ground beef “in a manner that is
reasonably expected for safe handling and consumption,” and that same day her
son ate the meat and fell violently ill.
The then-5-year-old Michael Campbell was hospitalized and diagnosed with
hemolytic uremic syndrome, which is associated with E. coli gastroenteritis.
The suit was transferred to federal court a month later because of federal laws.
The Campbells’ attorney, David Van Gilder, was cited as saying the dismissal
filing was a strategic decision, adding, "The meat that was used came from
one of those large corporations, but not in ground form," and that the meat
was cut elsewhere.
Van Gilder was further cited as saying the dismissal notice was filed “without
prejudice,” so the suit can be filed again, and that he anticipates the suit
being filed again in Allen County against just Cub Foods sometime in the next
year.
Man
battles listeria infection: Near-fatal bout leaves father blind, unable to work
11.aug.06
Asheville Citizen-Times (NC)
Susan Reinhardt
http://www.citizen-times.com/apps/pbcs.dll/article?AID=/20060811/NEWS01/608110318/1010
BLACK MOUNTAIN -- On March 24, Kevin Goode married Dana Goode. On April 29, he
lay in the neuro-trauma unit at Mission Hospitals, delirious with a high fever,
an unknown illness, and doctors frantically ordering tests and panels, working
against time and a failing body to get a diagnosis and begin treatment.
Of the month he was in the neurotrauma unit at Mission, Kevin Goode remembers
nothing.
Doctors determined that Kevin Goode had somehow become infected with listeria
meningitis, a serious and sometimes fatal infection caused by eating food
contaminated with the bacterium Listeria monocytogenes.
The story says that State officials and doctors asked Dana Goode everything from
what he'd eaten to where she grocery shopped and if they'd been to a petting
zoo.
Dana Goode said they retraced every step and couldn't find the source of her
husband's contact with the bacteria.
More than 2,500 people become seriously ill each year with listeriosis. Of
these, about 500 will die.
Kevin Goode considers himself lucky, even though the disease took his vision and
ability to work.
Restaurant
closed for less than a day after kitchen found in filthy condition
11.aug.06
Edmonton Journal
Charles Rusnell
EDMONTON - Capital Health temporarily closed a south Edmonton restaurant this
week until it corrected food-safety violations in its kitchen.
Health inspector Richard Reive issued the Good Buddy Restaurant, at 2059 111th
St., a closure order at about 2:30 p.m. Tuesday.
Owner Andy Liu was cited as saying his restaurant was back in business by 10:30
a.m. Wednesday after a thorough cleaning of its kitchen, stating,
"Everything is nice and clean now," and that he was aware that
"reputation is very important for the restaurant business."
The closure order detailed 18 violations, including:
Knives stored in a filthy state between the wall and the sink;
Filthy food containers;
Filthy floor and walls throughout the kitchen, with built-up soil and food
debris;
Very dirty and greasy cooking equipment;
Filthy and wide-open screen door at the back entrance, permitting flies to
enter.
Among other violations, food preparation surfaces, such as chopping blocks, were
encrusted with food debris and general soil. One chopping block had large gaps
and cracks in its surface that were packed with food debris and generally
soiled.
As well the restaurant did not have written procedures designed to ensure its
safe and sanitary operation and maintenance.
And it failed to post a valid food permit, as required by law.
Liu said his restaurant became dirty because of a dispute with his contract
cleaner.
Businesses
fail soft serve inspections
10.aug.06
Knight Ridder Tribune
Jens Manuel Krogstad, Waterloo-Cedar Falls Courier, Iowa
WATERLOO -- In June and July, health officials with the Black Hawk County Health
Department tested one soft-serve ice cream machine from every restaurant in
Waterloo and Cedar Falls for two forms of bacteria. Of the 30 tested, nearly 47
percent exceeded state standards for coliform bacteria, a pathogen which in
dicates that harmful bacteria like E. coli may be present.
The public can view the full results by contacting the health department.
Health officers also conducted a standard plate count test, which measures
bacteria that poses less of a public health risk. The department found 23
percent of the machines exceeded state limits.
Mark Linda, environmental health director for the department, was quoted as
saying, "We get a little more interest in coliform because they're more of
a problem, and they're more suggestive of a hygenic problem."
Linda said there was no correlation between frequency of cleanings and
violations, which suggests employees may not be thoroughly sanitizing the
machines.
After a second test, all passed the standard plate count bacteria test, and only
five establishments remained in violation of coliform bacteria state limits.
The department eventually shut down two ice cream machines, one at Wishbone and
the other at Dairy Queen on University Avenue, after the businesses failed a
third test.
Wishbone simply rid themselves of their ice cream machine because it wasn't a
big part of their business, Linda said.
The Dairy Queen failed a fourth test and their machine remains shut down.
However, because the health department only tested one machine from each
business, the other two soft-serve machines at the store remain operational.
Owner Jill Wait said all the machines are cleaned twice daily and she's never
had a problem like this before. She replaced the hoses and fittings on the
offending machine when the problem persisted, to no avail.
Foodborne
outbreaks mar the American potluck tradition
11.aug.06
from a press release
Minneapolis, MN -- The Minnesota Department of Health (MDH) has launched a full
scale investigation into at least fifteen E. coli cases in the Longville,
Minnesota area. Although investigators have not yet pinpointed a particular food
source, they have confirmed that the outbreak has been associated with a potluck
held on July 19 at Salem Lutheran Church in Longville, Minnesota.
Of the fifteen confirmed E. coli cases, four have tested positive for E. coli
O157:H7, one of the most dangerous foodborne pathogens. E. coli O157:H7 can
cause severe dehydration and intestinal hemorrhaging (evidenced by bloody
diarrhea). The pathogen can also lead to hemolytic uremic syndrome (HUS), the
leading cause of kidney failure in children in the United States. Two of the
four people who have tested positive have suffered some of these serious
consequences of E. coli O157:H7 poisoning.
Potlucks have been the source of other outbreaks and are associated with
foodborne illness risk factors. Food at potlucks is often left at room
temperature for extended periods of time. Food preparers may have undercooked
meat, allowed raw meat to cross-contaminate produce or prepared the food while
capable of transmitting a foodborne illness.
Minnesota food safety laws exempt potlucks from licensure requirements and food
inspections. Nonetheless, retail suppliers and manufacturers of ingredients for
potluck dishes must maintain sanitary conditions. Foodborne illness lawyer Fred
Pritzker, who represented victims of a 2005 E. coli outbreak linked to Dole
prepackaged salads, emphasizes that the underlying cause of this outbreak is
unknown. “In the 2005 outbreak, investigators first linked the outbreak to
Rainbow stores and only later determined that Dole salads were the source,”
said Pritzker. “The Longville outbreak may still be traced back to a
particular product.”
Pritzker also said that regardless of its source, the Longview outbreak
highlights the need for effective food safety regulation and education.
“Without sanitation guidelines and without proper warnings on food labels to
protect the public, these outbreaks will continue to mar the American potluck
tradition.”
To help food preparers and servers keep their potlucks safe from E. coli O157:H7
and other foodborne pathogens, the United States Department of Agriculture’s
Food Safety and Inspection Service (USDA-FSIS) publishes Cooking for Groups: A
Volunteer’s Guide to Food Safety. This free brochure may be be viewed and
ordered at www.fsis.usda.gov/Fact_Sheets/Cooking_for_Groups_index/index.asp.
Pritzker
http://www.pritzkerlaw.com
Sodium
nitrate poisoning, fatal - Russia (Altay Rep)
10.aug.06
ProMED-mail post
http://www.promedmail.org
From: ProMED-mail Correspondent Alexander Peredkov
Source: Regnum.ru website, 31 Jul 2006, [translation by Corresp.
Nilufar Rakhmanova and Corresp. Artak Stepanyan; edited]
After having a dish made with home-grown chicken, an inhabitant of
the Altay area has died and 2 others are in the hospital.
There was an emergency case in the Central Regional Hospital of
Blagoveshchensk region of the Altay Republic on 27 Jul 2006. The
details of the case have been communicated to IA Regnum by the Press
Service of the Main Directorate of the Ministry of Emergency Situations of the
Altay Republic.
In the early evening 3 patients were admitted to the hospital with
the diagnosis "acute poisoning of unknown origin." The victims were
from the village of Telmana: a 23-year-old male, a 24-year-old woman;
and a 16-year-old adolescent.
According to the victims, they ate a pilaw with home-grown chicken,
which had been seasoned with "salt." One of the patients died after 2
hours in hospital. Forensic experts have listed the diagnosis as "Poisoning
with a methemoglobin-forming agent."
The remains of [the dish] have been subjected to further tests.
[The most likely cause of poisoning is sodium nitrate/nitrite. There
was another group of poisonings in Kyrgyzstan in 1997 [and in 2005 --
see ProMED refs below]. The cause of the poisoning was pilaw [a rice
dish], which a chef seasoned with white powder that looked like
regular salt. After the investigation it became clear that the powder
was sodium nitrate. The case involved 51 people, of whom 2 died: the
chef and his assistant. The diagnosis was confirmed as "Poisoning with a
methemoglobin-forming agent." - Corresp.AP]
[Sodium nitrate has on a number of occasions been mistaken for table
salt. Clinical signs of ingestion may include gastroenteritis,
abdominal pains, dizziness, bloody diarrhea, convulsions, and
collapse. Purging and diuresis is expected. If the victim receives
small, repeated doses there may be headache and mental impairment.
Generally in the case of mistaking sodium nitrate for sodium chloride, the dose
may be larger for large meals typical of celebrations. Rare cases of nitrates
being converted to the more toxic nitrites have been reported.
Sodium nitrate has been used in curing meat for centuries. Bacterial action
converts the nitrate to nitrite, which kills the organism responsible for
botulism poisoning. Generally sodium nitrite has replaced sodium nitrate, except
in slow-cured hams.
The following remarks are regarding nitrite and are from my fellow moderator LL,
copied from a previous posting:
Nitrite is added to certain foods to prevent the growth of the
spore-forming bacterium Clostridium botulinum, whose toxin causes
botulism, leading to paralysis and, potentially, death. The word
botulinum comes from the Latin word botulus, meaning sausage, which
was responsible for many deaths centuries ago before curing with nitrite was
used. In addition to serving as an antimicrobial, nitrite is used to produce the
characteristic flavor, texture, and pink color of cured meats.
At significant blood levels, the nitrite's oxidation of the iron in
hemoglobin from the ferrous to the ferric state yields methemoglobin,
which does not carry oxygen and imparts a brown hue to the blood.
Symptoms of methemoglobinemia include headaches, fatigue, tachycardia
(fast heart rate), weakness and dizziness. As oxygenation of tissues decreases
to the point of becoming truly inadequate, dyspnea (shortness of breath),
acidosis, arrhythmias (irregular heart rhythms), coma, convulsions, and even
death may occur. - Mod.TG]
ISOPOL
XVI 16th International Symposium on Problems of Listeriosis
March 20-23, 2007
Marriott Riverfront Hotel Savannah, Georgia, U.S.A.
www.aphl.org/conferences/ISOPOL.cfm
ISOPOL represents the premier international meeting on Listeria and listeriosis,
and takes place every three to four years. The 16th international conference in
this series will address a wide range of current research and trends related to
Listeria, including pathogenesis, genetics and genomics, immunology,
epidemiology, risk assessments, clinical aspects, food ecology, evolution,
physiology, adaptations, diagnostics and subtyping.
The conference will be of interest to academic researchers; those with clinical,
veterinary, public health and epidemiological interests; regulatory agency
representatives; representatives from the food industry; and others with
interests in Listeria and listeriosis. Participation by students and scientists
in the early stages of their careers is highly encouraged. The conference will
provide abundant opportunities for networking and exchange of information
between senior scientists/ professionals, students, and young scientists.
Plenary sessions and symposia will feature internationally renowned Listeria
researchers.
Abstracts for oral presentations and posters are being solicited. To submit an
abstract, please visit the conference website at www.aphl.org/conferences/ISOPOL.cfm
and complete the online submission form. All abstracts must be submitted no
later than November 1, 2006. Notification of acceptance will be provided by
December 15, 2006.
More information on ISOPOL XVI may be found on the conference website. Questions
on registration, logistics and abstracts should be directed to Terry Reamer at
terry.reamer@aphl.org or 240.485.2776. Technical questions should be directed to
ISOPOL@cdc.gov.
Detection
of central nervous system tissue on meat and carcass-splitting band saw blade
surfaces using modified fluorescent glial fibrillary acidic protein
enzyme-linked immunosorbent assay sampling and extraction procedures
01.aug.06
Journal of Food Protection Volume 69, Number 8, pp. 1966-1970(5)
Reddy, M.C.S.; Hossner, Kim L.; Belk, Keith E.; Scanga, John A.; Yemm, Robert
S.; Sofos, John N.; Smith, Gary C.
Abstract:
This study was conducted to determine optimal buffer pH, extraction procedure,
and temperature for detecting central nervous system (CNS) tissue on meat
surfaces and on carcass-splitting band saw blades using swab sampling. Glial
fibrillary acidic protein (GFAP) is restricted to CNS tissue and has been used
as a marker for CNS tissue presence in meat products. Sample preparation,
extraction procedure, and extraction temperature of glial fibrillary acidic
protein fluorescent enzyme-linked immunosorbent assay (GFAP F-ELISA) were
modified to detect CNS tissue on meat surfaces and on carcass-splitting band saw
blades. Maximum GFAP recovery was observed with an extraction buffer pH of 7.4.
Extracting samples at room temperature by vortexing for 30 s in 1 ml of
extraction buffer (phosphate-buffered saline [pH 7.4] plus 0.05% sodium dodecyl
sulfate) consistently provided detection of GFAP on meat surfaces contaminated
with 500 É g of spinal cord suspension per 50 cm2 and on carcass-splitting band
saw blades contaminated with 20 É g of spinal cord suspension per 50 cm2.
Recovery of GFAP was not affected by storing samples overnight at 4°C. The
current studies demonstrate the effectiveness of modified sampling procedures
and preparations, sample extraction buffer pH, and extraction temperatures.
These modifications introduced to the original F-ELISA sampling protocol result
in a sensitive and repeatable assay for detection of CNS tissue on meat surfaces
and on carcass-splitting band saw blades.
Inhibitory
effect of oxalic acid on bacterial spoilage of raw chilled chicken
01.aug.06
Journal of Food Protection Volume 69, Number 8, pp. 1913-1919(7)
Anang, D.M.; Rusul, G.; Radu, Son; Bakar, Jamilah; Beuchat, L.R.
Abstract:
Oxalic acid was evaluated as a treatment for reducing populations of naturally
occurring microorganisms on raw chicken. Raw chicken breasts were dipped in
solutions of oxalic acid (0, 0.5, 1.0, 1.5, and 2.0%, wt/vol) for 10, 20, and 30
min, individually packed in oxygen-permeable polyethylene bags, and stored at 4°C.
Total plate counts of aerobic bacteria and populations of Pseudomonas spp. and
Enterobacteriaceae on breasts were determined before treatment and after storage
for 1, 3, 7, 10, and 14 days. The pH and Hunter L, a, and b values of the breast
surface were measured. Total plate counts were ca. 1.5 and 4.0 log CFU/g higher
on untreated chicken breasts after storage for 7 and 14 days, respectively, than
on breasts treated with 0.5% oxalic acid, regardless of dip time. Differences in
counts on chicken breasts treated with water and 1.0 to 2.0% of oxalic acid were
greater. Populations of Pseudomonas spp. on chicken breasts treated with 0.5 to
2.0% oxalic acid and stored at 4°C for 1 day were less than 2 log CFU/g
(detection limit), compared with 5.14 log CFU/g on untreated breasts.
Pseudomonas grew on chicken breasts treated with 0.5% oxalic acid to reach
counts not exceeding 3.88 log CFU/g after storage for 14 days. Counts on
untreated chicken exceeded 8.83 log CFU/g at 14 days. Treatment with oxalic acid
caused similar reductions in Enterobacteriaceae counts. Kocuria rhizophila was
the predominant bacterium isolated from treated chicken. Other common bacteria
included Escherichia coli and Empedobacter brevis. Treatment with oxalic acid
caused a slight darkening in color (decreased Hunter L value), retention of
redness (increased Hunter a value), and increase in yellowness (increased Hunter
b value). Oxalic acid has potential for use as a sanitizer to reduce populations
of spoilage microorganisms naturally occurring on raw chicken, thereby extending
chicken shelf life.
Quality
of fresh chicken breasts using a combination of modified atmosphere packaging
and chlorine dioxide sachets
01.aug.06
Journal of Food Protection Volume 69, Number 8, pp. 1991-1996(6)
Ellis, M.; Cooksey, K.; Dawson, P.; Han, I.; Vergano, P.
Abstract:
The objective of this research was to observe the effect of chlorine dioxide
(ClO2) combined with modified atmosphere packaging on the quality of fresh
chicken breasts under refrigerated storage for 15 days. Each chicken breast was
inoculated with a 4-log CFU/ml culture of Salmonella Typhimurium (nalidixic
acid-resistant strain) and placed into a barrier foam tray. Fast- or
slow-release ClO2 sachets were placed next to the chicken in each package. A
control set of packages that did not contain a ClO2 sachet was also included in
the study. Packages were flushed with either 100% N2 or 75% N2-25% CO2 and
stored at 3°C. Microbial analysis, CIE L.a.b. color, and sensory (appearance
and aroma) were performed every 3 days for 15 days. Total plate counts for
chicken increased steadily after 6 to 9 days of storage regardless of package
atmosphere or ClO2 treatment. However, those treated with ClO2 sachets had 1 to
1.5 log CFU per chicken breast lower total plate counts compared with those
without ClO2 sachets. After 15 days, samples treated with ClO2 (fast- and
slow-release sachets) had significantly lower Salmonella Typhimurium (nalidixic
acid-resistant strain) populations (approximately 1 log) compared with chicken
that did not contain ClO2 sachets. The ClO2 adversely affected the color of the
chicken in areas close to the sachet. No off-odor was detected by the sensory
panelists.
Prevalence
and molecular profiles of Salmonella collected at a commercial turkey processing
plant
01.aug.06
Journal of Food Protection Volume 69, Number 8, pp. 1794-1801(8)
Nde, Chantal W.; Sherwood, Julie S.; Doetkott, Curt; Logue, Catherine M.
Abstract:
In this study, whole carcasses were sampled at eight stages on a
turkey-processing line and Salmonella prevalence was determined using enrichment
techniques. Recovered Salmonella was further characterized using serotyping and
the molecular profiles were determined using pulsed-field gel electrophoresis (PFGE).
Prevalence data showed that contamination rates varied along the line and were
greatest after defeathering and after chilling. Analysis of contamination in
relation to serotypes and PFGE profiles found that on some visits the same
serotype was present all along the processing line while on other days,
additional serotypes were recovered that were not detected earlier on the line,
suggesting that the birds harbored more than one serotype of Salmonella or there
was cross-contamination occurring during processing. Overall, this study found
fluctuations in Salmonella prevalence along a turkey-processing line. Following
washing, Salmonella prevalence was significantly reduced, suggesting that
washing is critical for Salmonella control in turkey processing and has
significant application for controlling Salmonella at the postdefeathering and
prechill stages where prevalence increased.
Effect
of preslaughter events on the prevalence of Salmonella in market-weight turkeys
01.aug.06
Journal of Food Protection Volume 69, Number 8, pp. 1785-1793(9)
Wesley, Irene V.; Harbaugh, Ellen; Trampel, Darrell W.; Rivera, Fernando;
Rostagno, Marcos H.; Hurd, H. Scott
Abstract:
The goal of this study was to determine if preslaughter events, such as
transport to and holding at the slaughterhouse, affect Salmonella prevalence in
turkeys. Floors of transport crates were swabbed after loading and prior to
transport at the farm (time 1, n = 100 swabs per trial) and after transport to
and holding at the abattoir (time 2, n = 100 swabs per trial). In addition,
environmental samples were taken at each of the six premises (n = 25 per
premises) as well as in the holding shed at the abattoir (n = 25 samples per
trial). At slaughter, the crops, ceca, and spleens were cultured (n = 50 each
per flock). As shown from the culture of the crate floor swabs collected pre-
and posttransport, when individual farms were analyzed, samples from only one
premises exhibited a statistically significant change, as seen by the decline in
Salmonella prevalence posttransport (P < 0.01). When the data from all farms
were combined, Salmonella was recovered more frequently from swabs collected
pretransport at loading on-farm (time 1, 47.6%) than from swabs collected after
transport (time 2, 39.7%, P < 0.01). This suggests that transport to and
holding at the abattoir do not increase the prevalence of Salmonella in turkeys.
This observation contrasts with the increase in Salmonella prevalence reported
for hogs and some broilers.
Allergy
alert - undeclared soy in Jerry's Bakery and Mini Mart assorted bread products
10.aug.06
Canadian Food Inspection Agency
www.inspection.gc.ca
OTTAWA - The Canadian Food Inspection Agency (CFIA) and Jerry's Bakery
& Mini Mart are warning people with allergies to soy not to consume the
assorted bread
products described below. The affected products contain soy, which is not
declared on
the label.
All codes up to and including 15 08 2006 of the following products are affected
by this
alert:
Product Name
Size
UPC
Baguete / French Stick Baquette
300 g
8 26450 00007 6
12 Kaisers / 12 Buns
915 g
8 26450 00014 4
6 Large Kaisers / 6 Long Buns
592 g
8 26450 00015 1
6 Buns
458 g
8 26450 00001 4
6 Sesame Seed Kaiser
475 g
8 26450 00019 9
6 Cornmeal Kaisers
475 g
8 26450 00032 8
6 Onion Kaisers
475 g
8 26450 00031 1
6 10 inch Sub Buns
725 g
8 26450 00011 3
Mini Buns, Mini Kaisers M 12 buns
12 buns
8 26450 00003 8
Garlic Stick
270 g
8 26450 00009 0
6 Cheese Kaisers
363 g
8 26450 00016 8
White Loaf, Sliced, Clear bag
600 g
8 26450 00006 9
White Loaf, Not sliced, Brown Bag
600 g
8 26450 00006 9
The affected products have been distributed in South Western Ontario.
There have been no reported illnesses associated with the consumption of these
products.
Consumption of these products may cause a serious or life-threatening reaction
in persons with allergies to soy.
The manufacturer, Jerry's Bakery & Mini Mart, Strathroy, Ontario, is
voluntarily
recalling the affected products from the marketplace. The CFIA is monitoring the
effectiveness of the recall.
For more information, consumers and industry can call one of the following
numbers:
Jerry's Bakery & Mini Mart
519-245-6200
CFIA at 1-800-442-2342 / TTY 1-800-465-7735 (8:00 a.m. to 8:00 p.m. Eastern
time, Monday to Friday).
For information on soy, one of the nine most common food allergens, visit the
Food Allergens web page at www.inspection.gc.ca/english/fssa/labeti/allerg/allerge.shtml.
For information on receiving recalls by e-mail, or for other food safety facts,
visit our web site at www.inspection.gc.ca.
Rapid
Alert System for Food and Feed (RASFF)
10.aug.06
European Commission - Health and Consumer Protection
Weekly Overview - Week 31 is available at http://ec.europa.eu/food/food/rapidalert/index_en.htm
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