The Food Standards Agency reports Happy Hounds is recalling certain types of frozen raw dog food because salmonella has been found in the products.
Frozen Chicken & Beef Sleeve Dog Food
3 September 2020
Frozen Chicken Mince Sleeve Dog Food
3 September 2020
Frozen Chicken Mince Dog Food
2.5kg (bag of 4)
3 September 2020
The presence of salmonella in the products listed above. Salmonella is a bacterium that can cause illness in humans and animals. The product could therefore carry a potential risk because of the presence of salmonella, either through direct handling of the pet food, or indirectly, for example from pet feeding bowls, utensils or contact with the faeces of animals.
In humans, symptoms caused by salmonella usually include fever, diarrhoea and abdominal cramps. Infected animals may not necessarily display signs of illness, but symptoms can include diarrhoea.
Action taken by the company
Happy Hounds is recalling the above products. Point of sale notices will be displayed in all retail stores that are selling these products. These notices explain to customers why the products are being recalled and tell them what to do if they have bought the product.
Our advice to consumers
Our advice to pet owners: If you have bought any of the above products do not use them. Instead, return them to the store from where they were bought for a full refund. When handling and serving raw pet food it is always advised to clean utensils and feeding bowls thoroughly after use. Consumers should wash hands thoroughly after handling raw pet food, bowls, utensils or after contact with the faeces of animals. Raw pet food should be stored separately from any food (especially ready to eat foods). Care should be taken when defrosting to avoid cross contamination of foods and surfaces.
WTVR reports health officials announced Saturday an extension of the ban on shellfish harvesting in the waters off Parrot Island in the Rappahannock River in Middlesex County.
The news comes after Virginia Department of Health officials banned the harvesting of oysters and clams in that stretch of the river on Dec. 27 following a Norovirus outbreak in Colorado linked to shellfish harvested from the area.
As a result, oysters harvested between Dec. 1, 2019 through Jan. 11, 2020 are being recalled.
The only oysters affected by the recall were shipped by Rappahanock River Oyster Company from lease numbers 18403, 18417, and 19260 in the Rappahanock River, according to the Virginia Department of Health. The company said the oysters were sold under the Emersum brand name.
Officials noted crabs and fin fish in the river are still safe to catch.
Outbreak News Today reports that French health authorities (Santé publique France) say since December 2019, 179 compulsory declarations (DO) of collective food poisoning ( toxi-infection alimentaire collective-TIAC) suspected of being linked to the consumption of raw shellfish, mainly oysters.
The reports come from the majority of regions in mainland France.
Seventy-seven percent of cases occurred since December 23, with the peak of patients being observed around December 25-27.
The symptoms, mainly diarrhea and vomiting, as well as the incubation times, are compatible with infections with norovirus or other enteric viruses. Stool tests performed to date by the National Reference Center for Gastroenteritis Viruses have confirmed the presence of norovirus and other enteric viruses.
The number of TIAC suspected of being linked to the consumption of raw shellfish is significantly higher than in previous years. Each year between 25 and 120 TIAC suspected of being linked to the consumption of shellfish are reported to Public Health France, of which between 4 and 30 occurred during the December-January periods.
Alexandria Hein of Fox News reports a 43-year-old man in China who was suffering from seizures and loss of consciousness went to the doctor after his symptoms persisted for several weeks, only to discover that he had hundreds of tapeworms in his brain and chest, reports say.
The patient, identified as Zhu Zhongfa, allegedly had eaten undercooked pork, which was contaminated with Taenia solium, a parasitic tapeworm.
“Different patients respond [differently] to the infection depending on where the parasites occupy,” Dr. Huang Jianrong, Zhongfa’s doctor at Affiliated Hospital of Zhejiang University School of Medicine, told AsiaWire. “In this case, he had seizures and lost consciousness, but others with cysts in their lungs might cough a lot.”
Jianrong explained that the larvae entered Zhongfa’s body through the digestive system and traveled upward through his bloodstream. He was officially diagnosed with cysticercosis and neurocysticercosis, and given an antiparasitic drug and other medications to protect his organs from further damage, according to AsiaWire.
Jianrong said his patient is doing well after one week, but the long-term effects from the massive infestation are unclear.
The Centers for Disease Control and Prevention (CDC) recommends cooking meat at a safe temperature and using a food thermometer in an effort to avoid taeniasis. Humans are the only hosts for Taenia tapeworms, and pass tapeworm segments and eggs in feces which contaminate the soil in areas where sanitation is poor. The eggs survive in a moist environment for days to months, and cows and pigs become infected after feeding in the contaminated areas.
Once inside the animal, the eggs hatch in the intestine and migrate to the muscle where it develops into cysticerci, which can survive for several years. This infects humans when they eat contaminated raw or undercooked beef or pork, according to the CDC.
The apparent international rise in foodborne virus outbreaks attributed to fresh produce and the increasing importance of fresh produce in the Australian diet has led to the requirement to gather information to inform the development of risk management strategies.
A prevalence survey for norovirus (NoV) and hepatitis A virus (HAV) in fresh Australian produce (leafy greens, strawberries and blueberries) at retail was undertaken during 2013–2014 and data used to develop a risk profile. The prevalence of HAV in berries and leafy greens was estimated to be <2%, with no virus detected in produce during the yearlong survey. The prevalence of NoV in fresh strawberries and blueberries was also estimated to be <2% with no virus detected in berries, whilst for leafy greens the NoV prevalence was 2.2%.
Prevalence of a bacterial hygiene indicator, Escherichia coli, was also investigated and found to range from <1% in berries to 10.7% in leafy greens. None of the NoV positive leafy green samples tested positive for E. coli, indicating it is a poor indicator for viral risk.
The risk was evaluated using standard codex procedures and the Risk Ranger tool. Taking all data into account, including the hazard dose and severity, probability of exposure, probability of infective dose and available epidemiological data, the risk of HAV and NoV foodborne illness associated with fresh Australian berries (strawberries and blueberries) sold as packaged product was deemed to be low. The risk of foodborne illness from HAV associated with leafy greens was also deemed to be low, but higher than that for fresh berries, due mainly to the potential for recontamination post-processing if sold loose. The risk of foodborne illness from NoV associated with leafy greens was deemed to be low/moderate. Despite the prevalence of NoV in leafy greens being low and the inability to discriminate between infective and non-infective virus using PCR based methodologies, the fact that NoV was detected resulted in a higher risk associated with this pathogen-product pairing; compounded by the higher prevalence of NoV within the community compared to HAV, and the potential for leafy greens to become contaminated following processing if sold loose.
Estimating risk associated with human norovirus and hepatitis A virus in fresh Australian leafy greens and berries at retail 26 August 2019
I revealed last week I was nervous about doing a media interview, because I’ve been out of the game for a while, and my brain, just don’t work so well.
Fell again today and it hurt.
I have no balance.
But I still have a brain.
So when a U.S. reporter agrees to chat at 4 a.m. EST (6 p.m. EST) I say sure, because I’ve always been a media whore. How else to spread the message.
I particularily like the lede.
Kate Bernot of The Take Out wrote, “If you ask anyone in food safety, ‘What is the one food you will not eat?’ Raw sprouts tops the list, always.”
That’s one of the first sentences out of the mouth of Doug Powell, a former professor of food safety and the publisher of barfblog, a frequently updated site that publishes evidence-based opinions on food safety.
I’ve asked him whether food-safety fears about sprouts—those tiny, crunchy squiggles in your salad or sandwich—are well-founded. He tells me the public isn’t concerned enough about them.
“Risk is inherent in the nature of the product which is why Walmart and Costco got rid of them,” he says. (Kroger also stopped selling sprouts in 2012.) “This is not a new problem. It’s been going on for decades.”
According to a paper he and three colleagues published in the journal Food Control in 2012, sprouts have been responsible for at least 55 documented foodborne outbreaks affecting more than 15,000 people globally in the past two decades. The Food And Drug Administration tallies 46 reported outbreaks of foodborne illness in the United States linked to sprouts between 1996 and 2016, accounting for for 2,474 illnesses, 187 hospitalizations, and three deaths. In an effort to reduce these outbreaks, the FDA in 2017 collected 825 samples of sprouts from across the U.S.; 14 of those tested positive for E. coli, listeria, or salmonella.
The first reason sprouts—whether alfalfa or mung bean or radish or other varieties—can carry E. coli or salmonella bacteria has to do with how the sprouts are produced. The conditions that cause a seed to sprout are the same conditions that cause bacteria to breed: warm, moist air.
“The sprout is made from germinating seeds and the seeds themselves may be the source of the contamination. When you’re germinating a seed and growing a sprout, you’re providing conditions for the sprout growth that are ideal also for bacterial growth,” says Craig Hedberg, a professor in the School Of Public Health at University Of Minnesota. “This is a product that went through incubator-like circumstances.”
The second reason is related to how most of us consume sprouts: raw. Because we value sprouts’ crunch, we rarely cook them before adding them to a dish. Powell notes that people in many Southeast Asian countries do blanch their sprouts before cooking with them, but that the West tends to consume them raw.
“The seeds can get contaminated as they’re growing, so the contamination can be internal,” Powell tells me. “So you’re never going to wash it off.”
Sprouts do have their defenders, though, who note higher levels of soluble fiber, antioxidants, vitamins, and mineral bioavailability compared to non-sprouted grains and vegetables. The Academy Of Nutrition And Dietetics statesthat “in general, the health benefits associated with savoring raw or lightly cooked sprouts outweigh risks for healthy individuals. However, be aware that there is risk of food poisoning if you plan to eat them.”
The FDA recommends cooking sprouts thoroughly to kill bacteria, and further advises that the elderly, children, people who are pregnant, and people with compromised immune systems should not eat sprouts at all. To further reduce your risk of sprout-related foodborne illness, the FDA says consumers can “request that raw sprouts not be added to your food.” So, bottom line, if you’re concerned—yeah, just don’t eat them. May we suggest beet slivers or carrot ribbons for crunch?
After germination, the highest content of isoflavonoids was observed in the clover and chickpea sprouts, which amounted to 1.1 g/100 g dw., whereas the lactic acid fermentation allowed the increase to as much as 5.5 g/100 g dw. The most beneficial properties were shown by fermented chickpea sprouts germinated in blue light.
During fermentation the number of lactic acid bacteria increased by 2 Log10CFU/mL (LU), whereas mold decreased by 1 LU, E.coli and Klebsiella sp. by 2 LU, Salmonella sp. and Shigella sp did not occur after fermentation, similar to Staphylococcus epidermidis, while S. aureus and S. saprophyticus decreased by 3 LU and in some trials were not detected.
Lactic acid fermentation of legume seed sprouts as a method of increasing the content of isoflavones and reducing microbial contamination
Providing consumers with recommendations on specific food safety practices may be a cost-effective policy option, acting either as a complement to or substitute for additional food safety regulations on food suppliers, but it would require a detailed understanding of consumer food safety practices.
Using data from the 2014 to 2016 American Time Use Survey–Eating and Health Module, we examine two food safety practices in which Government health and safety officials, as well as the broader food safety community, have offered unequivocal advice: meal preparers should always use a thermometer to verify that meat has reached a recommended temperature and consumers should avoid raw (unpasteurized) milk.
We found that 2 percent of at-home meal preparers in the United States served raw milk during a typical week; of which 80 percent lived with two or more people, 44 percent were married, 36 percent lived with one or more children, and 28 percent lived with at least one person age 62 or older, indicating the potential that at-risk populations are consuming raw milk.
While preparing meals with meat, poultry, or seafood, 14 percent of at-home meal preparers in the United States used a food thermometer. Meal preparers who use a food thermometer typically earned more, reported better physical health, were more likely to exercise, were more likely married, and had larger and younger households. Last, rates of food thermometer usage were higher for at-home meal preparers whose occupation was food-preparation related, suggesting food safety training or awareness at work may influence food safety behavior at home.
Consumer Food Safety Practices: Raw Milk Consumption and Food Thermometer Use
Rhodes, Taylor M., Fred Kuchler, Ket McClelland, and Karen S. Hamrick.
EIB-205, U.S. Department of Agriculture, Economic Research Service, January 2019.