Over a decade ago, when I went to Kansas State, me and Chapman and Phebus came up with a project to see how people cooked raw, frozen chicken thingies.
The American Meat Institute funded it.
Some of these chicken thingies are frozen raw, which means they have to be cooked in an oven and temperature verified with a tip-sensitive digital thermometer, and some of these thingies are pre-cooked, so can be thawed in a microwave.
Labelling has changed over the years, but it’s still necessary to know what you’re buying.
Some of the frozen raw products may appear to be pre-cooked or browned, but they should be handled and prepared with caution.
Sofina Foods Inc. is now recalling Crisp & Delicious brand Chicken Breast Nuggets from the marketplace due to possible Salmonella contamination.
As of January 25, 2019, there have been 529 laboratory-confirmed cases of Salmonella illness investigated as part of the illness outbreaks across the country: British Columbia (42), Alberta (81), Saskatchewan (18), Manitoba (25), Ontario (187), Quebec (111), New Brunswick (27), Nova Scotia (17), Prince Edward Island (5), Newfoundland and Labrador (12), Northwest Territories (1), Yukon (1), and Nunavut (2). There have been 90 individuals hospitalized as part of these outbreaks. Three individuals have died; however, Salmonella was not the cause of death for two of those individuals, and it was not determined whether Salmonella contributed to the cause of death for the third individual. Infections have occurred in Canadians of all ages and genders.
All active and future Salmonella outbreak investigations linked to raw chicken, including frozen raw breaded chicken products, and related food recall warnings will be listed in the next section of the public health notice to remind Canadians of the ongoing risk associated with these types of food products.
As of January 25, 2019, there is one active national Salmonella outbreak investigation linked to raw chicken including frozen raw breaded chicken products, coordinated by the Public Health Agency of Canada.
January 25, 2019 (NEW) – Salmonella Enteritidis
Currently, there are 54 cases of illness in ten provinces linked to this outbreak: British Columbia (4), Alberta (11), Saskatchewan (1), Manitoba (3), Ontario (20), Quebec (4), New Brunswick (2), Nova Scotia (5), Prince Edward Island (3) and Newfoundland and Labrador (1). None of the ill individuals have been hospitalized. No deaths have been reported. Frozen raw breaded chicken products have been identified as a source of this outbreak.
Crisp & Delicious Chicken Breast Nuggets (1.6kg) with a best before date of July 19, 2019. UPC – 0 69299 11703 5. The product was distributed in British Columbia, Manitoba, Ontario, and Quebec, and may have been distributed in other provinces or territories
Self-reported and observed behavior of primary meal preparers and adolescents during preparation of frozen, uncooked, breaded chicken products 01.nov.09 British Food Journal, Vol 111, Issue 9, p 915-929 Sarah DeDonder, Casey J. Jacob, Brae V. Surgeoner, Benjamin Chapman, Randall Phebus, Douglas A. Powell http://www.emeraldinsight.com/Insight/viewContentItem.do;jsessionid=6146E6AFABCC349C376B7E55A3866D4A?contentType=Article&contentId=1811820 Abstract: Purpose – The purpose of the present study was to observe the preparation practices of both adult and young consumers using frozen, uncooked, breaded chicken products, which were previously involved in outbreaks linked to consumer mishandling. The study also sought to observe behaviors of adolescents as home food preparers. Finally, the study aimed to compare food handler behaviors with those prescribed on product labels. Design/methodology/approach – The study sought, through video observation and self-report surveys, to determine if differences exist between consumers’ intent and actual behavior. Findings – A survey study of consumer reactions to safe food-handling labels on raw meat and poultry products suggested that instructions for safe handling found on labels had only limited influence on consumer practices. The labels studied by these researchers were found on the packaging of chicken products examined in the current study alongside step-by-step cooking instructions. Observational techniques, as mentioned above, provide a different perception of consumer behaviors. Originality/value – This paper finds areas that have not been studied in previous observational research and is an excellent addition to existing literature.
Nontyphoidal Salmonella is a main cause of bacterial food-borne infection in Europe [1,2]. The majority of human infections is caused by a limited number of Salmonella serotypes among the 2,600 described to date [3,4]. Salmonella enterica serotype Dublin (S. Dublin) is particularly invasive in humans and more often leads to severe disease and higher mortality rates compared with other serotypes [4–7]. S. Dublin is host-adapted to bovines and is frequently isolated from cattle, with raw milk or raw-milk cheeses as a typical vehicle for food-borne outbreaks [8,9].
A picture taken on November 18, 2011 shows a Morbier cheese from France during the European bi-annual Eurogusto slow food festival in Tours, central France. Slow Food, whose symbol is a red snail, promotes food that is “good at a sensory level,” but also aims to educate people about traditional and wholesome means of production and defend biodiversity in the food supply. AFP PHOTO/ALAIN JOCARD / AFP PHOTO / ALAIN JOCARD
In 2012, a major S. Dublin outbreak occurred in France, with 103 cases linked to Saint-Nectaire (bovine raw-milk cheese) consumption [10,11]. In 2015, 34 S. Dublin cases were reported linked to the consumption of Reblochon (bovine raw-milk cheese) (data not shown; Santé publique France).
In France, the National Reference Center for Salmonella (NRC) and the French Agency for Food, Environmental and Occupational Health and Safety (ANSES) routinely collect and serotype human and non-human Salmonella isolates, respectively [12–14], using the Kauffmann–White–Le Minor scheme . The S. Dublin isolates collected are frequently susceptible to all antibiotics and show an indistinguishable pulsed-field gel electrophoresis (PFGE) pattern. To better distinguish S. Dublin isolates, multilocus variable-number tandem repeat analysis (MLVA) has recently been used for surveillance and outbreak investigations [11,15]. Moreover, whole genome sequencing (WGS) of Salmonella has been shown to discriminate between closely related isolates of S. Dublin [16,17].
On 18 January 2016, the French NRC reported to Santé publique France (SpFrance, the French national public health agency) an excess of S. Dublin infections across the country, with 37 S. Dublin isolates identified between mid-November 2015 and mid-January 2016, compared with 10 S. Dublin isolates during the same period in the two previous years. An outbreak investigation team with experts from SpFrance, NRC, ANSES and the French Directorate General for Food (DGAL) launched extensive epidemiological, microbiological and food investigations to confirm the outbreak, identify the vehicle of transmission and propose appropriate control measures.
Disentangling a complex nationwide salmonella Dublin outbreak associated with raw-milk cheese consumption, France, 2015 to 2016,
Jason Steen of Scoop Nashville reports that newly filed court documents reveal Milk & Honey served salmonella-tainted ‘short rib gnocchi’ to patrons during August of 2018, causing over 20 patrons to fall ill with salmonella poisoning, and the Metro Health Department to deem it an outbreak.
Between August 3rd and August 15th of 2018, more than 20 patrons of Milk & Honey, a restaurant on 11th Ave S in the Gulch, were diagnosed with salmonella poisoning, according to the Metro Health Department, who formally deemed the incident an ‘outbreak’. Environmental, epidemiological, and lab testing linked the outbreak to the raw egg product furnished to Milk & Honey by a vendor, Gravel Ridge Farms. Specifically, they found the gnocchi was were only being cooked to 130 degrees, well below the required 145 degree required cook-kill temperature.
Documents from the lawsuit and Metro Health reveal:
Milk & Honey purchased unpasteurized raw eggs and/or raw egg product from Gravel Ridge Farms to be used in food prep, as part of their desire to source “local foods”
Milk & Honey used the unpasteurized eggs in a featured menu item: ‘Short Rib Gnocchi’. The gnocchi portion of this dish involves fashioning flour and raw egg yolk into dough, cutting it into pieces, and placed on a pan for freezing.
A plaintiff in the lawsuit dined at Milk & Honey in August of 2018, after which he fell sick with symptoms that found him hospitalized at Centennial Medial Center, which was diagnosed as salmonella poisoning.
At least 20 additional patrons were diagnosed with salmonella poisoning after eating the same dish.
An investigation by the Metro Health Department found a ‘lack of management oversight’ into the preparation of the short rib gnocchi. During their initial interview with the restaurant management, boiling of the raw gnocchi was indicated, however, in a reconstruction of events, it was learned that boiling did not take place in the actual kitchen production of the dish. It was being pan-seared upon each order, instead of boiled.
The Metro Health Department also found a lack of training to be a factor. The employee responsible for the final cooking and preparation of the dish was not unfamiliar with Gnocchi and was not trained on measuring or verifying final cooking temperatures of the raw gnocchi.
Taylor Monen, who is the owner of Milk & Honey, wrote a follow-up letter to Metro Health, which reads, in part:
After your visit on Friday, we felt that our past cook that evening probably did not cook the gnocchi long enough to reach a temperature that would have completely killed this bacteria present in the gnocchi…
I am not certain that I will be keeping it on the menu unless I am able to acquire pasteurized egg product that we can use to make these gnocchi noodles.
During the same email, Monen acknowledges the dangers of using small farms for egg sourcing, and acknowledged safer alternatives were readily available from food suppliers.
The newly filed lawsuit claims seeks claims of negligence in the amount of $575,000.00 & punitive damages up to $1,000,000.00.
Sunderarajan Padmanabhan of Biotech Times writes that E. coli and Salmonella bacteria are the most common causes of food poisoning. Although most Salmonella outbreaks are linked to contamination during handling and transportation of the vegetables, there are also cases where the infectious bacterium had entered the plant when it was still in the farmland.
A new study by researchers at the Indian Institute of Science (IISc) and the University of Agricultural Sciences (UAS), Bengaluru, has solved the mystery.
They have found that unlike other disease-causing bacteria that enter the root, fruit or leaf by producing enzymes to break down the plant’s cell wall, Salmonella sneaks in through a tiny gap created when a lateral root branches out from the plant’s primary root.
The researchers were studying how different types of bacteria colonize the roots of tomato plants. While other bacteria were spread across the root, Salmonella clustered almost exclusively around areas where lateral roots emerge. When a lateral root pierces open the wall of the primary root to spread across the soil, it leaves behind a tiny opening. They figured out that it was entering through the gap with the help of fluorescent tagging and imaging.
They also noticed that under same conditions a plant with a greater number of lateral roots harbored a greater concentration of Salmonella than one with fewer lateral roots. Similarly, when plants were artificially induced to produce more lateral roots, Salmonella concentration increased.
Tomatoes plucked from these plants also tested positive for Salmonella infection, revealing its ability to travel all the way up to the fruit. “It is just like a systemic infection in humans,” said senior author Dipshikha Chakravortty, Professor, Department of Microbiology and Cell Biology, IISc. The researchers have published a paper on their work in the journal, BMC Plant Biology.
Kapudeep Karmakar, Ph.D. student in the Department of Microbiology and Cell Biology, IISc, and first author of the paper, noted that there are several possible sources from where Salmonella can reach the soil, such as manure containing animal faeces or contaminated irrigation water.
“Various studies show that irrigation water gets contaminated by sewage water. When that irrigation water is applied in the field, the soil becomes the portal for Salmonella to enter,” he said.
Reshma Ravishanker and Bellie Thomas of the Deccan Herald report a calm Sunday night turned into a nightmare for the children at a remand home in Siddapura as several of them fell ill after consuming food in which they had spotted a lizard. As many as 103 children of Siddapura Balamandira were rushed to the Indira Gandhi Institute of Child Health (IGICH) in the early hours of Monday. While some had started gagging and had diarrhoea, the others were nauseated after consuming rice and sambar for dinner.
Fourteen-year-old Mayank (name changed) picked up a spoon of rice and sambar which was served for dinner on Sunday night. Just when he thought he was chewing on a piece of onion, an unpleasant taste made him spit it out. He had bitten into a dead lizard. At the same time, another 10-year-old found a lizard’s leg in his plate. Chaos set in soon. About six fell seriously ill, but the staffers brought the others also to the hospital as a measure of precaution at 2 am.
Dr Zak’s Barn Farmed Liquid Egg White sounds like 19th century hucksterism or medicine man.
According to Tony Gussin of the North Devon Gazette, nine people in the UK including one in North Devon are thought to have caught the disease after consuming Dr Zak’s Barn Farmed Liquid Egg White bottles.
Public Health England (PHE) has been investigating and has confirmed five of the nine drank the product after tests showed the same strain of the bacteria was found in some batches of the product.
The other locations are Hull (three cases), Bournemouth (two), Sunderland, Knowsley and Uttlesford (one each).
An urgent recall of some batches of the product was issued by the Food Standards Agency (FSA) after salmonella was detected, with others recalled as a precautionary measure.
The egg white product is popular among people on a calorie-controlled diet or trying to eat healthily and may also be used by people for bodybuilding purposes because of its high protein content.
Increasingly, routine surveillance and monitoring of foodborne pathogens using whole-genome sequencing is creating opportunities to study foodborne illness epidemiology beyond routine outbreak investigations and case–control studies.
Using a global phylogeny of Salmonella enterica serotype Typhimurium, we found that major livestock sources of the pathogen in the United States can be predicted through whole-genome sequencing data. Relatively steady rates of sequence divergence in livestock lineages enabled the inference of their recent origins.
Elevated accumulation of lineage-specific pseudogenes after divergence from generalist populations and possible metabolic acclimation in a representative swine isolate indicates possible emergence of host adaptation.
We developed and retrospectively applied a machine learning Random Forest classifier for genomic source prediction of Salmonella Typhimurium that correctly attributed 7 of 8 major zoonotic outbreaks in the United States during 1998–2013. We further identified 50 key genetic features that were sufficient for robust livestock source prediction.
Zoonotic source attribution of Salmonella enterica serotype Typhimurium using genomic surveillance data, United States
Emerging Infectious Diseases vol. 25 no. 1
Shaokang Zhang, Shaoting Li, Weidong Gu, Henk den Bakker, Dave Boxrud, Angie Taylor, Chandler Roe, Elizabeth Driebe, David M. Engelthaler, Marc Allard, Eric Brown, Patrick McDermott, Shaohua Zhao, Beau B. Bruce, Eija Trees, Patricia I. Fields, and Xiangyu Deng