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USDA to speed tracking of E. coli in meat
Source : http://www.msnbc.msn.com/id/47266455/ns/health-food_safety/
By SAM HANANEL (May 02 , 2012)
The government plans to speed up the process for tracking E. coli in meat, a move that will help authorities more quickly find the source of bacteria outbreaks and hasten food recalls.
The new Agriculture Department program announced Wednesday would begin tracing the source of potentially contaminated ground beef as soon as there is an initial positive test.
Current procedures require USDA officials to wait until additional testing confirms E. coli before starting their investigation. Under the new process, government officials could trace the source of E. coli 24 to 48 hours sooner.
"The additional safeguards we are announcing today will improve our ability to prevent foodborne illness by strengthening our food safety infrastructure," said Elisabeth Hagen, the department's under secretary for food safety.
Once E. coli is identified, the USDA can immediately begin efforts to link products, companies and the pathogen to the source supplier and any other processors that received the contaminated meat.
Thousands of people are sickened each year by E. coli, a group of bacteria that can cause diarrhea, dehydration and, in the most severe cases, kidney failure. The very young, the elderly and those with weak immune systems are the most susceptible to illness which can in rare cases be fatal.
About 12,000 to 13,000 samples of ground beef and beef trimmings are tested for E. coli every year. The earlier tracking procedure will begin when the USDA finds the common O157:H7 strain of the E. coli pathogen, which causes the most severe illnesses.
Caroline Smith DeWaal, food safety director at the Center For Science in the Public Interest, a consumer advocacy group, called the announcement a "very positive step."
"This will allow them to hopefully reduce the burden of illness that can be linked to these outbreaks," she said.
DeWaal's group has called on USDA to go even further and offer similar protections against salmonella strains that are resistant to antibiotics.
The USDA will take comments on the new E. coli plan for 60 days. It is expected to go into effect in July, in time for the peak of summer grilling season.
While testing is now limited to the single E. coli strain, the USDA will begin expanding testing in the future for six other strains of the bacteria that are causing increasing numbers of infections.
Safety experts advise consumers to safely prepare raw meat products, including fresh and frozen, and only consume ground beef that has been cooked to a temperature of 160 degrees.
The USDA also announced new regulations Wednesday that require meat and poultry companies to prepare recall procedures and notify USDA within 24 hours that a potentially contaminated meat or poultry product has been shipped. In addition, the agency will offer new guidance to meat and poultry plants on how to make sure their food safety systems are effective in preventing foodborne illness.

Mad cow case highlights need for further investigation and better testing
Source : http://news.consumerreports.org/health/2012/05/mad-cow-case-highlights-need-for-further-investigation-and-better-testing.html
By admin (May 01 , 2012)
Following the U.S. Department of Agriculture announcement last week of a new case of mad cow disease in California, Consumers Union, the advocacy arm of Consumer Reports, today called on the USDA and the Food and Drug Administration to take new measures to detect and prevent mad cow disease in U.S. beef and dairy cows.
According to the USDA, the case exhibited the "L-type" atypical mad cow strain. In a letter to the USDA and FDA, Consumers Union cited studies that suggest L-type can be transmitted to humans, possibly even more easily than classical Bovine Spongiform Encephalopathy, the type of mad cow disease that resulted in more than a hundred deaths in the United Kingdom.
Since 2005, the number of cattle tested for mad cow disease has fallen almost 90 percent, according to USDA statistics. The USDA tests only 40,000 of the 35 million cattle slaughtered in the U.S. annually. Finding a case of mad cow in the USDA's currently small testing program is a warning flag, said Consumers Union.
Senior scientist at Consumer Reports Michael Hansen said It's essential that the USDA conduct a thorough investigation of the California case, including testing of all of the infected cow's offspring, and all cows that may have consumed the same feed. "The fact that this is an L-type atypical mad cow strain means that this case is not necessarily a spontaneous case, but rather could have been acquired through infected feed," Hansen said. "L-type cases have been detected before in Europe and Canada."
Consumers Union also called on the FDA to ban certain materials in cattle feed that could potentially transmit mad cow disease, including all brains, blood and poultry litter.
"Beef slaughterhouse waste is fed to chickens, and a lot of the chicken waste then ends up being fed back to cattle," said Hansen. "This should not be allowed, as we are turning cows into cannibals, the practice that started the mad cow problem in the first place."

North Carolina Salmonella Outbreak Strain Is Rare
Source : http://foodpoisoningbulletin.com/2012/north-carolina-salmonella-outbreak-strain-is-rare/
By Carla Gillespie (May 01 , 2012)
Salmonella Paratyphi B, the pathogen at the heart of an outbreak near Asheville. N.C. that has sickened at least 37 people, is a rare substrain of a common bacteria. So rare, in fact, that this is the first time the bacteria has caused a foodborne illness outbreak in North Carolina.
“There has never been one before,” said Mark Van Sciver, public information officer with the North Carolina Department of Health And Human Services.
Salmonella bacteria are the most frequently reported cause of foodborne disease in the Unites States causing 1.4 million illnesses and more than 400 deaths each year, according to the U.S. Department of Agriculture (USDA).
The Salmonella family includes more than 2,300 substrains but just two of them- Salmonella Enteritidis and Salmonella Typhimurium account for half of all infections, according to the USDA. Between 1998 and 2009, there were 458 foodborne illness outbreaks caused by Salmonella Enteritidis, according to the Centers for Disease Control and Prevention (CDC). During that same period, just three outbreaks were caused by Salmonella Paratyphi B.
Since 2009, there has been just one other Salmonella paratyphi foodborne illness outbreak. That outbreak was linked to consumption of raw ahi tuna and sickened 13 people in Hawaii, according to the CDC. During the last five years, the bacteria has also caused two non-food related outbreaks, both were linked to handling small, pet turtles.
Currently, at least 37 people in the Asheville area have been sickened in an outbreak that began in late February. The Buncombe County Department of Health Department is investigating the outbreak, but has not yet identified a source.
Yesterday,  Asheville-based Smilng Hara, issued a recall of unpasteurized soybean tempeh due to possible Salmonella contamination after product samples tested positive for Salmonella during a routine inspection by the N.C. Department of Agriculture and Consumer Services. Addtional testing is needed to determine if the Salmonella matches the outbreak strain.
The incubation period for a Salmonella paratyphi infection ranges from one to four weeks. Symptoms include bloody diarrhea, fever, severe headache, and spotty skin rash. Health official urge anyone with these symptoms to see a health care provider.

GMO alert: top 10 genetically modified foods to avoid eating
Source : http://www.naturalnews.com/035734_GMOs_foods_dangers.html
By Aurora Geib (May 01 , 2012)
There is a conspiracy of selling out happening in America. Politics and personal interest it would seem determine government policies over and above health and safety issues. When President Obama appointed Michael Taylor in 2009 as senior adviser for the FDA, a fierce protest ensued from consumer groups and environmentalists. Why? Taylor used to be vice president for Monsanto, a multinational interested in marketing genetically modified (GM) food. It was during his term that GMO's were approved in the US without undergoing tests to determine if they were safe for human consumption.
The danger of GMO's
The question of whether or not genetically modified foods (GMO's) are safe for human consumption is an ongoing debate that does not seem to see any resolution except in the arena of public opinion. Due to lack of labeling, Americans are still left at a loss as to whether or not what is on the table is genetically modified. This lack of information makes the avoiding and tracking of GM foods an exercise in futility. Below are just some of the food products popularly identified to be genetically modified:
1. Corn - Corn has been modified to create its own insecticide. The U.S. Food and Drug Administration (FDA) has declared that tons of genetically modified corn has been introduced for human consumption. Monsanto has revealed that half of the US's sweet corn farms are planted with genetically modified seed. Mice fed with GM corn were discovered to have smaller offspring and fertility problems.
2. Soy - Soy has also been genetically modified to resist herbicides. Soy products include soy flour, tofu, soy beverages, soybean oil and other products that may include pastries, baked products and edible oil. Hamsters fed with GM soy were unable to have offspring and suffered a high mortality rate.
3. Cotton - Like corn and soy, cotton has been designed to resist pesticides. It is considered food because its oil can be consumed. Its introduction in Chinese agriculture has produced a chemical that kills cotton bollworm, reducing the incidences of pests not only in cotton crops but also in neighboring fields of soybeans and corn. Incidentally, thousands of Indian farmers suffered severe rashes upon exposure to BT cotton.
4. Papaya - The virus-resistant variety of papaya was commercially introduced in Hawaii in 1999. Transgenic papayas comprised three-fourths of the total Hawaiian papaya crop. Monsanto bestowed upon Tamil Nadu Agricultural University in Coimbatore technology for developing papaya resistant to the ringspot virus in India.
5. Rice - This staple food from South East Asia has now been genetically modified to contain a high amount of vitamin A. Allegedly, there are reports of rice varieties containing human genes to be grown in the US. The rice will create human proteins useful for dealing with infant diarrhea in the 3rd world. China Daily, an online journal, reported potential serious public health and environment problems with genetically modified rice considering its tendency to cause allergic reactions with the concurrent possibility of gene transfers.
6. Tomatoes - Tomatoes have now been genetically engineered for longer shelf life, preventing them from easily rotting and degrading. In a test conducted to determine the safety of GM tomatoes, some animal subjects died within a few weeks after consuming GM tomatoes.
7. Rapeseed - In Canada, this crop was renamed canola to differentiate it from non-edible rapeseed. Food stuff produced from rapeseed includes rapeseed oi (canola oil) l used to process cooking oil and margarine. Honey can also be produced from GM rapeseed. German food surveillance authorities discovered as much as a third of the total pollen present in Canadian honey may be from GM pollen. In fact, some honey products from Canada were also discovered to have pollen from GM rapeseed.
8. Dairy products - It has been discovered that 22 percent of cows in the U.S. were injected with recombinant (genetically modified) bovine growth hormone (rbGH). This Monsanto created hormone artificially forces cows to increase their milk production by 15 percent. Milk from cows treated with this milk inducing hormone contains increased levels of IGF-1 (insulin growth factors-1). Humans also have IGF-1 in their system. Scientists have expressed concerns that increased levels of IGF-1 in humans have been associated with colon and breast cancer.
9. Potatoes - Mice fed with potatoes engineered with Bacillus thuringiensis var. Kurstaki Cry 1 were found to have toxins in their system. Despite claims to the contrary, this shows that Cry1 toxin was stable in the mouse gut. When the health risks were revealed, it sparked a debate.
10. Peas - Peas that have been genetically modified have been found to cause immune responses in mice and possibly even in humans. A gene from kidney beans was inserted into the peas creating a protein that functions as a pesticide.
The GMO link to strange disease
As early as 2008, NaturalNews.com reported about a condition called Morgellon's disease. The article went on to report the symptoms of the disease as follows: crawling, stinging, biting and crawling sensations; threads or black speck-like materials on or beneath the skin; granules, lesions. Some patients report fatigue, short term memory loss, mental confusion, joint pain and changes in vision. Furthermore, there have been reports of substantial morbidity and social dysfunction leading to a dip in work productivity, job loss, total disability, divorce, loss of child custody and home abandonment.
Prior to its reporting, the condition was dismissed as a hoax, but upon further investigation, the evidence pointed out that the disease was real and may be related to genetically modified food.
Despite this link being established, the CDC declared Morgellon's disease of unknown origin. Worse, the medical community could not offer any information to the public regarding a cause for the symptoms.
When a research study was conducted on fiber samples taken from Morgellons patients, it was discovered that the fiber samples of all the patients looked remarkable similar. And yet, it did not seem to match any common environmental fiber. When the fiber was broken down, and it's DNA extracted, it was discovered to belong to a fungus. Even more surprising was the finding that the fibers contained Agrobacterium, a genus gram-negative bacteria with the capacity of transforming plant, animal and even human cells.
Morgellon's disease is not the only condition associated with genetically modified foods. A growing body of evidence has shown that it may cause allergies, immune reactions, liver problems, sterility and even death. Moreover, based on the only human feeding experiment conducted on genetically modified food, it was established that genetic material in genetically modified food product can transfer into the DNA of intestinal bacteria and still continue to thrive.
Heeding the warning
Time and again, the American Academy of Environmental Medicine (AAEM) has warned that GMOs pose a serious threat to health, and it is no accident that there can be a correlation between it and adverse health effects. In fact, the AAEM has advised doctors to tell their patients to avoid GMOs as the introduction of GMOs into the current food supply has correlated with an alarming rise in chronic diseases and food allergies.
This should come as no surprise. More than 30 years ago a food supplement called L-trytophan killed 100 people and affected 5,000 to 10,000 more. The cause was narrowed down to the genetic engineering process used in its production. If the symptoms had not had three simultaneous characteristics - namely, they were unique, acute and fast-acting - the disease could never have been identified.
If science could assure us with certainty that serious consequences do not wait for us at the end of the line, it might be to our best interest to let this opportunity pass. Progressive thinking in terms of profit is certainly not wrong. But to brush off precaution on the convenient argument that there is not enough evidence to prove that GM food is indeed harmful is sheer irresponsibility. It certainly is a lame excuse to offer in the event that GM foods are indeed proven to contain health hazards.

New beef brouhaha: Should you be grossed out by 'meat glue?'
Source : http://vitals.msnbc.msn.com/_news/2012/04/27/11433085-new-beef-brouhaha-should-you-be-grossed-out-by-meat-glue?lite
By JoNel Aleccia (Apr 27 , 2012)
Still reeling from the specter of "pink slime," beef industry officials on Friday fought off another culinary creep-out: “meat glue.”
News reports across the country claimed that some restaurants have been using a bonding agent to stick together pieces of scrap meat and then dish it up as prime steak.
“This fat, rare-cooked filet mignon is not what it seems. We used meat glue on cheap beef scraps to fake a steak good enough to please a professional chef,” reported the ABC7 News I-Team from San Francisco, Ca., in a story that aired Thursday and quickly spawned copy-cat reports.
The reports suggested that glued-together meat might pose a food safety hazard if it’s not properly handled and cooked.
Food safety experts and meat and restaurant industry officials told msnbc.com that the story is not so simple.
They said that while so-called “meat glue” is a real product, the outcry is another example of consumers not understanding what’s actually in their food.
“People simply don’t know you’re eating it,” said Michael Batz, food safety risk researcher at the University of Florida Emerging Pathogens Institute.
“It is illegal to misrepresent one cut of meat as another,” said Joan McGlockton, Vice President for Food Policy of the National Restaurant Association.
Meat glue, an enzyme called transglutaminase, is commonly used in restaurant kitchens, acknowledged Janet Riley, a spokeswoman for the American Meat Institute. But the product, which can bind proteins together, is typically used to avoid wasting high-dollar cuts of meat, such as beef tenderloin, not to cobble together stew meat. It might also be used in place of toothpicks, say, to keep bacon-wrapped beef in place.
“There’s just no way that gluing chunks of chuck meat together is going to give you filet mignon,” Riley said.
It likely wouldn’t make economic sense for restaurants to go to the time and trouble to stick together scraps of meat, given the cost of the transglutaminase, which runs about $40 a pound wholesale, much more than any stew meat they might use.
“I don’t know where that would be happening; it would be a very expensive thing to do,” said Randall K. Phebus, an associate professor of animal sciences and industry at Kansas State University who specializes in food safety.
Transglutaminase is "generally recognized as safe," said Curtis Allen, an FDA spokesman.
From a consumer food safety standpoint, glued-together pieces of meat might pose the same hazard as any so-called non-intact cut of meat, such as blade-tenderized beef or even ground hamburger.
If the meat weren’t handled properly, someone could transfer bacteria from the outside of the meat to the inside, Phebus said. It would be important to cook the meat thoroughly, to the 160 degrees Fahrenheit recommended for hamburger.
The tricky part is that consumers may not know when they’re being served food with meat glue.
At the grocery store, retailers have to identify so-called “reformed” products and they have to list transglutaminase  enzyme as an ingredient.
Restaurants, however, don’t have to list “meat glue” on their menu.

A Nasty Smorgasbord - E. coli Raw Milk, Salmonella Tuna Scrape and Salmonella Tempeh
Source : http://www.foodpoisonjournal.com/foodborne-illness-outbreaks/a-nasty-smorgasbord---e-coli-raw-milk-salmonella-tuna-scrape-and-salmonella-tempeh/
By Bill Marler (May 02, 2012)
An update on the dysfunction of our food supply.
Missouri Raw Milk: The Missouri State Department of Health and Senior Services said Wednesday it now has 14 confirmed cases of the harmful bacteria. The two new E. coli cases are from Boone and Marion counties. The 14 cases have similar lab results, geographic proximity and/or case history. A 2-year-old Boone County child sickened with E. coli remained hospitalized Wednesday. Five cases have been reported in Boone County, three in Cooper, three in Howard, and one each in Jackson, Marion and Callaway counties.
Oregon Raw Milk: In Oregon a total of twenty-one have been linked to tainted raw milk. According to the Oregon State Department of Health, the Oregon farm whose raw milk is the suspected source of an E. coli outbreak that has sickened 19 has now been associated with two more foodborne illness victims. Health officials reported Monday that two adults who had consumed raw milk from Foundation Farm had contracted infections from two different pathogens - Campylobacter and Cryptosporidium.
Salmonella Tuna Scrape: The CDC reported this afternoon that a total of 258 people are infected with the outbreak strains of Salmonella Bareilly or Salmonella Nchanga from 24 states and the District of Columbia. Two hundred forty-seven persons infected with the outbreak strain of Salmonella Bareilly have been reported from 24 states and the District of Columbia. The number of ill persons with the outbreak strain of Salmonella Bareilly identified in each state is as follows: Alabama (2), Arkansas (1), California (2), Connecticut (9), District of Columbia (2), Florida (1), Georgia (10), Illinois (23), Louisiana (3), Maryland (24), Massachusetts (27), Mississippi (2), Missouri (4), Nebraska (1), New Jersey (25), New York (39), North Carolina (4), Pennsylvania (20), Rhode Island (6), South Carolina (3), Tennessee (2), Texas (4), Virginia (16), Vermont (1), and Wisconsin (16). Eleven persons infected with the outbreak strain of Salmonella Nchanga have been reported from 5 states. The number of ill persons with the outbreak strain of Salmonella Nchanga identified in each state is as follows: Georgia (2), New Jersey (2), New York (5), Virginia (1), and Wisconsin (1).
Salmonella Tempeh: As of today, 38 cases of Salmonella paratyhpi B have been reported. On Monday, a Smiling Hara voluntarily recalled 12-ounce packages of unpasteurized soybean tempeh because of possible contamination with Salmonella. Buncombe County Health officials said that the disease transmission is linked to the outbreak in one of three ways: those who have eaten tempeh, those who have connections to others who have been ill with Salmonella paratyphi B (person-to-person) and others that are under further investigation to determine if there are other sources of contamination associated with the outbreak. Cases have surfaced in North and South Carolina, Tennessee and New York.

258 sushi eaters now sick with Salmonella
Source : http://barfblog.foodsafety.ksu.edu/blog/154619/12/05/02/258-sushi-eaters-now-sick-salmonella
By Doug Powell (May 02, 2012)
A total of 258 persons infected with the outbreak strains of Salmonella Bareilly (247 persons) or Salmonella Nchanga (11 persons) linked to tuna scrape have been reported to the U.S. Centers for Disease Control from 24 states and the District of Columbia.
Of those, 32 ill persons have been hospitalized, and no deaths have been reported.
Collaborative investigation efforts of state, local, and federal public health agencies indicate that a frozen raw yellowfin tuna product, known as Nakaochi Scrape, from Moon Marine USA Corporation is the likely source of this outbreak.
Consumers should not eat the recalled product, and retailers should not serve the recalled raw Nakaochi Scrape tuna product from Moon Marine USA Corporation.
State public health officials are interviewing ill persons to obtain information regarding foods they might have eaten and other exposures in the week prior to illness. On initial interviews, many of the ill persons reported consuming sushi, sashimi, or similar foods in a variety of locations in the week before becoming ill. Among 51 ill persons for whom information is available, 35 (69%) reported consuming sushi, sashimi, or similar foods in the week before illness onset. This percentage is higher than expected compared with results from a survey of healthy persons in which 5% of persons reported consuming sushi, sashimi, or ceviche made with raw fish or shellfish in the 7 days before they were interviewed. The investigation into specific types of sushi is ongoing.
The investigation has not conclusively identified a food source. Investigation is ongoing into individual food items and their sources. CDC, FDA, and state and local public health partners are continuing surveillance to identify and interview other ill persons about the foods they ate. CDC will update the public on the progress of this investigation as information becomes available.

NC salmonella outbreak traced to bad tempeh batch
Source : http://www.businessweek.com/ap/2012-05/D9UG0GUG0.htm
By ASHEVILLE, N.C. (May 01, 2012)
A North Carolina company is voluntarily recalling packages of unpasteurized soybean tempeh because of possible contamination with salmonella.
Smiling Hara Tempeh said it pulled the food from shelves Monday. Tempeh is used as a meat substitute in vegetarian cuisine.
The state Agriculture Department says the company is recalling tempeh made between Jan. 11 and April 11. The containers are marked with a best-by date of July 11 through October 25.
The Buncombe County Health Department says the number of salmonella cases rose over the weekend to nearly three dozen.
The salmonella bacteria can cause high fever, headache and abdominal pain. It is especially dangerous to infants, the elderly and people with immune system problems.

FSA issues cheese contamination alert
Source : http://www.foodqualitynews.com/Food-Alerts/FSA-issues-cheese-contamination-alert
By admin (May 02, 2012)
The Food Standards Agency (FSA) has warned consumers not to eat certain types of French cheese after it was linked to the bacteria Brucella.
The Le Campagnard, Gaston, and Pernet Mugnier Christian brands are being recalled following the detection of Brucella in unpasteurised milk used in production.
The FSA acted after French authorities issued an alert about potential contamination in certain brands of the reblochon cheese.
The affected cheeses were not supplied to any UK businesses but the industry body is warning people who may have bought the cheese in France, not to consume it.
The packs were sold from February to April this year in 450g packs.
Brucellosis infection occurs through contact with infected animals or consuming unpasteurised (raw) milk or dairy products.

37 cases of Salmonella Paratyhpi B Linked to Smiling Hara Tempeh
Source : http://www.marlerblog.com/case-news/37-cases-of-salmonella-paratyhpi-b-linked-to-smiling-hara-tempeh/
By Bill Marler (May 01, 2012)
As of May 1, Buncombe County Department of Health reports 37 cases of Salmonella Paratyhpi B infection and continues to test and investigate people coming forward with symptoms of salmonella infection, some who ate tempeh and others who did not eat tempeh. The case interviews indicate that the disease transmission is linked to the outbreak in one of three ways: those who have eaten tempeh, those who have connections to others who have been ill with Salmonella Paratyphi b (person-to-person) and others that are under further investigation to determine if there are other sources of contamination associated with the outbreak.
Smiling Hara of Asheville is voluntarily recalling 12-ounce packages of unpasteurized soybean tempeh because of possible contamination with salmonella.
The company is recalling tempeh manufactured this year between Jan. 11 and April 11. The containers are marked with a best-by date of 7/11/12 through 10/25/12. Tempeh is used as a meat substitute in vegetarian cuisine.
The company is directing consumers to return the product to the place of purchase for a full refund. Consumers wanting more information can contact Smiling Hara at 828-242-1300.
“Anyone with this product in their possession should not eat it,” said Agriculture Commissioner Steve Troxler. “Smiling Hara launched the recall after samples collected by the N.C. Department of Agriculture and Consumer Services during a routine inspection tested positive for salmonella.”
Additional tests will be conducted by the N.C. Division of Public Health to determine whether the salmonella detected in the tempeh matches the strain found in an outbreak that has sickened 37 people. Cases appear to have been associated with residence or travel to Buncombe County since Feb. 28.
“We strongly encourage individuals to follow the recall guidelines to protect their health and the health of their families,” State Epidemiologist Dr. Megan Davies said. “We do not know yet if this is the same strain of salmonella that is causing the current outbreak. Any salmonella can be transmitted person to person, so it is very important for individuals to practice good hand-washing and to see a physician if they have any symptoms of illness.”
Symptoms commonly associated with this infection may include – but are not limited to – diarrhea that may be bloody, fever, headache and abdominal pain usually one to 10 days after exposure. The illness caused by salmonella infection usually lasts four to seven days, but may last longer. In some cases, people may need to be hospitalized.

21 sick from raw milk in Oregon; again 'people missed the boat on one of the great advances in public health - pasteurization'
Source : http://blog.usfoodsafety.com/2012/05/01/21-sick-from-raw-milk-in-oregon-again-people-missed-the-boat-on-one-of-the-great-advances-in-public-health-pasteurization/
By Doug Powell (May 01, 2012)
Oregon health officials suspect two more illnesses are part of a raw milk outbreak traced nearly three weeks ago to a farm near Wilsonville.
William Keene, senior epidemiologist with Oregon Public Health, told Lynne Terry of The Oregonian the two adults had both consumed raw milk from Foundation Farm, including one person who continued to drink it after being warned about the outbreak.
Keene said one was sickened by campylobacter, the other by cryptosporidium, making 21 likely cases in the outbreak. Nineteen others were infected with E. coli. One of the worst foodborne pathogens, E. coli O157:H7 was on rectal swabs from two of the farm’s four cows. Milk and manure from the farm also tested positive for the same bacteria.
State epidemiologists did not test for campylobacter or cryptosporidium so they don’t know for sure that the two new cases are linked to Foundation Farm milk, but Keene said it’s likely.
Cryptosporidium and campylobacter repeatedly turn up in raw milk, he said, along with other harmful bacteria.
Four children who drank the milk were hospitalized with acute kidney failure, which is associated with E. coli O157:H7. As of Friday, they were still in the hospital, Keene said.
Two of the patients — 14 and 13 — are Portland area middle schoolers. The others are 3 and 1 years old.
A fifth child from Lane County, who drank the milk while visiting relatives in the Portland area, was hospitalized and released.
“We’ve documented yet another unfortunate incident where people missed the boat on one of the great advances in public health — pasteurization,” Keene said.
A table of raw milk related outbreaks is available at http://bites.ksu.edu/rawmilk.

Source of Outbreak In Pueblo, Colo. Is Foodborne, Caterer Is Closed
Source : http://foodpoisoningbulletin.com/2012/source-of-outbreak-in-pueblo-colo-is-foodborne-caterer-is-closed/
By Carla Gillespie (May 01, 2012)
The source of an outbreak that sickened 35 people who attended a community health luncheon in Pueblo, Colo. is foodborne, and the company that catered the event has been closed for multiple violations, according to the Pueblo City-County Health Department.
On Tuesday, April 24, 80 people gathered to attend the Community Health Center Annual Meeting. Afterward, 35 of them became ill. Results of a stool sample test performed by the Colorado Department of Public Health and Environment (CDPHE) were positive for Clostridium perfringens.
Clostridium perfringens is a bacteria that causes diarrhea and abdominal cramping if ingested. Symptoms usually develop six to 24 hours after exposure and last for about a day, according to the Centers for Disease Control and Prevention (CDC).
Most often, Clostridium perfringens infection occurs when foods prepared in large quantities are kept warm for a long period of time before serving. Hospitals, prisons, school cafeterias, nursing homes, and events with catered food are frequent sources of C. perfringens outbreaks, according to the CDC. Information gathered from patient interviews indicates a  beef/gravy dish may be associated with the outbreak, according to Pueblo City County health officials.
The caterer of the event will not be allowed to reopen until the following criteria are met:
¡áCreation of written procedures for  cooling, re-heating and  final cook temperatures.
¡áCreation of written handwashing, and sick employee policies.
¡áUtilization of proper equipment and food cooling procedures.
¡áCreation of a  food temperature log
¡áParticipation by all employees in a food safety class who must pass a written exam as well as demonstrate knowledge regarding proper food safety practices/procedures
¡áSubmission of a  written request for re-inspection.
“The caterer operates under two separate locations and licenses. One location (All Seasons Catering, 2800 N. Elizabeth Street) is closed and the other location (Harts Cafe/All Seasons Events Catering, 112 W. 2nd Street) is under careful investigation by the Environmental Health Division at the Health Department,” said  Dr. Christine Nevin-Woods public health director at the Pueblo City-County Health Department, said in a statement.

Salmonella Outbreak Widens, 200 Sickened in 21 States
Source : http://www.foodproductdesign.com/s.aspx?exp=1&u=http%3A//www.foodproductdesign.com/news/2012/04/salmonella-outbreak-widens-200-sickened-in-21-sta.aspx
By admin(Apr 30, 2012)
The Centers for Disease Control and Prevention (CDC) announced a second strain of Salmonella has been identified in a multistate outbreak most likely caused by contaminated frozen raw yellowfin tuna product commonly used in sushi. The latest CDC report confirmed 200 people in 21 states and the District of Columbia have been sickened by Salmonella Bareilly and Salmonella Nchanga.
Illness onset dates range from Jan. 28 to March 23, 2012. CDC noted the two associated PFGE patterns have been grouped together as the "outbreak strains." As of April 26, 28 people have been hospitalized with the rare strains of Salmonella; no deaths have been reported. Many of the people who became ill reported eating raw tuna in sushi as “spicy tuna."
According to the CDC, the outbreak strain of Salmonella Bareilly have sickened 190 persons in Alabama, Arkansas, Connecticut, District of Columbia, Florida, Georgia, Illinois, Louisiana, Maryland, Massachusetts, Mississippi, Missouri, New Jersey, New York, North Carolina, Pennsylvania, Rhode Island, South Carolina, Texas, Virginia, Vermont and Wisconsin. Ten persons infected with the outbreak strain of Salmonella Nchanga have been reported in five states, including Georgia, New Jersey, New York, Virginia and Wisconsin.
Earlier this month, Moon Marine USA Corp. (also known as MMI) of Cupertino, Calif., issued a recall of frozen raw yellowfin tuna product labeled as Nakaochi Scrape AA or AAA sold through distributors to restaurants and grocery stores that make sushi, sushi, sashimi, ceviche or similar dishes.
Investigation is ongoing into individual food items and their sources. CDC, FDA, and state and local public health partners are continuing surveillance to identify and interview other ill persons about the foods they ate.

Cantaloupe Deaths Spotlight Food Safety Fears
Source : http://www.kmbc.com/r/30979991/detail.html
By admin(Apr 30, 2012)
Almost five months after a World War II veteran's sudden death, a still-grieving son wants answers.
Paul A. Schwarz Jr. made it through the war with two Purple Hearts. But he was one of 30 people who died after eating listeria-tainted cantaloupe last fall.
"He loved to have fun. He loved his family. He loved his friends and he loved his wife," said Paul F. Schwarz, his son.
Schwarz said he's still angry about the way his father died.
"It's not right. This is the United States of America," he said. "This shouldn't happen."
Health officials confirmed that the tainted cantaloupe that Schwarz ate contained the same listeria strain found in cantaloupe from Colorado's Jensen Farms. Unsanitary conditions at the farm where the produce was handled were likely factors.
The farm passed a food safety audit by an outside firm that Jensen hired before the outbreak. It's a common industry practice to use third-party firms to test food for safety.
Dr. Kara Cooper, a senior scientist and food testing expert at Kansas City's research firm MRI Global, said consumers shouldn't be concerned about food companies doing their own testing.
"The impact of a food recall is very significant, not only in the cost of loss of product, but also consumer confidence," Cooper said.
Inside MRI's headquarters on Volker Boulevard, a simple-looking device plays a key role in the way scientists make sure what you eat is safe.
Food samples are placed inside a machine called a pathatrix. Within an hour, the suspect bacteria is separated from the food.
Tests are currently being done at the private and public levels. Cooper said she would like there to be more.
The Schwarz family said it would too. They are still grieving, months later.
"But I haven't cried for my dad yet," Schwarz said. "I will when this is all over. But you know, he was my friend. (He was) not only my father, but my friend."
The Schwarz family is suing Jensen Farms in federal court.
Cooper said that it's a good practice to thoroughly wash produce before eating it and to pay attention to a product's expiration date.

Campylobacter, Cryptosporidium AND E. coli O157:H7 Linked to Oregon Raw Milk Farm
Source : http://www.marlerblog.com/case-news/campylobacter-cryptosporidium-and-e-coli-o157h7-linked-to-oregon-raw-milk-farm/
By Bill Marler (Apr 30, 2012)
Lynne Terry (a.k.a., the raw milk lady) reports today that Oregon health officials suspect two more illnesses are part of a raw milk outbreak traced nearly three weeks ago to a farm near Wilsonville.
William Keene, senior epidemiologist with Oregon Public Health, said the two adults had both consumed raw milk from Foundation Farm, including one person who continued to drink it after being warned about the outbreak.
Keene said one was sickened by campylobacter, the other by cryptosporidium, making 21 likely cases in the outbreak. Nineteen others were infected with E. coli.
•E. coli O157:H7 was on rectal swabs from two of the farm's four cows.
•Milk and manure from the farm also tested positive for the same bacteria.
Sad News
Accordning to Lynne, four children who drank the milk were hospitalized with acute kidney failure - hemolytic uremic syndrome, which is associated with E. coli O157:H7. Two of the patients -- 14 and 13 -- are Portland area middle schoolers. The others are 3 and 1 years old.
For more information on the risks of raw milk, see www.realrawmilkfacts.com.

Kentucky and Tennessee E. coli Outbreaks - Is there a link?
Source : http://www.foodpoisonjournal.com/foodborne-illness-outbreaks/kentucky-and-tennessee-e-coli-outbreaks---is-there-a-link/
By Bill Marler (Apr 30, 2012)
As many as three Stanford Kentucky Elementary School kindergarten students may have contracted E. coli according to the Lincoln County Public Schools. State and local health officials are investigating and have examined the elementary school cafeteria without finding a cause. Two of the 5-year-olds became ill within the last few days and are being treated at University of Kentucky Children's Hospital.
Three Tennessee children are in the hospital following an E. coli outbreak at a Cocke County daycare facility. According to the Tennessee Department of Health, three children, all of whom attend the same daycare facility in Newport, were diagnosed with E. coli symptoms. The source of the bacteria is currently unknown. State health department officials have not closed the facility, but are continuing to investigate.

Salmonella paratyphi B: North Carolina Link to Tennessee, New York and South Carolina
Source : http://www.foodpoisonjournal.com/foodborne-illness-outbreaks/salmonella-paratyphi-b-north-carolina-link-to-tennessee-new-york-and-south-carolina/
By Bill Marler (Apr 30, 2012)
The hunt for "Typhoid Mary.”
According to the CDC, humans are one of the only known reservoir sources of Salmonella paratyphi B. Salmonella paratyphi B is most often acquired through consumption of water or food that has been contaminated by feces of an infected person or a chronic, asymptomatic carrier. The most famous example of a human chronic carrier of Salmonella was "Typhoid Mary,” an asymptomatic Irish-American cook linked to 54 cases and four deaths in nine different typhoid fever epidemics in New York City during the early 1900s.
Worldwide some six million cases of Salmonella paratyphi are estimated to occur annually. However, only approximately 150 cases of Salmonella paratyphi are reported each year in the United States, most of which are in recent travelers.
The incubation period of Salmonella paratyphoid B is longer that other Salmonella with onset of infections ranging from 6–30 days. The onset of illness is increasing fatigue and a fever that increases daily from low-grade to as high by the third to fourth day of illness. A rash of rose-colored spots can occasionally be seen on the trunk. Untreated, the disease can last for a month. The serious complications of Salmonella paratyphoid B generally occur after 2–3 weeks of illness and may include intestinal hemorrhage or perforation, which can be life threatening.
As many as twenty-nine cases of Salmonella paratyphi B have been identified in North and South Carolina, Tennessee and New York since February 28th according to the North Carolina Buncombe County Department of Health.




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