Campy linked to poultry liver pate

Despite a sizeable evidence base for the risk of campylobacteriosis associated with eating chicken liver pâté, associated outbreaks continue to occur. In January 2017, six cases of campylobacteriosis reported having eaten a Christmas set-menu meal at the same hotel in North Yorkshire, England on the same day. A retrospective cohort study was undertaken to test the null hypothesis that consumption of individual food items was not associated with an increased risk of illness.

There were 19 cases of campylobacteriosis linked to the outbreak; seven confirmed and 12 probable cases. Chicken liver pâté was the food item most strongly associated with illness (P < 0.001) with a corresponding high crude relative risk (12.95). This relationship was supported by multivariable analysis, sensitivity analyses and a clear dose–response relationship. Three cases reported an incubation period of <24 h, consistent with other outbreaks of campylobacteriosis associated with consumption of poultry liver. The findings were suggestive of a single point source exposure with a strong association between the consumption of chicken liver pâté and campylobacteriosis.

This outbreak highlights that despite evidence that simple cooking techniques can ensure that all campylobacter are killed during cooking, outbreaks continue to occur. Public and professional awareness needs to be raised through a strategic communication plan to reduce the risk of further outbreaks of campylobacteriosis linked to incorrectly cooked chicken liver dishes.

An outbreak of campylobacteriosis at a hotel in England: the ongoing risk due to consumption of chicken liver dishes

Epidemiology and Infection vol. 148 no. 32

Wensley (a1)S. Padfield (a1) (a2) and G. J. Hughes (a1

DOI: https://doi.org/10.1017/S095026882000028X

https://www.cambridge.org/core/journals/epidemiology-and-infection/article/an-outbreak-of-campylobacteriosis-at-a-hotel-in-england-the-ongoing-risk-due-to-consumption-of-chicken-liver-dishes/94DE2951174C2C652921BE05A9C20B6E

Reducing campy in poultry processing

Campylobacter persistence through poultry processing is an important food safety issue in many developed countries. This investigation aimed to determine the effectiveness of peracetic acid (PAA) in reducing Campylobacter during processing. 

Campylobacter jejuni was tested against PAA using laboratory-based food matrices under conditions that mimicked commercial poultry processing interventions, including scalding and chilling. The assessments utilised two Campylobacter poultry strains (2674 and 2704) with testing performed in three different food matrices (Buffered peptone water (BPW), chicken breast meat and meat-based broth) and under eight processing conditions. Campylobacter inactivation was measured across eight processing conditions which mimicked scalding (3.5 min, 54.5 °C and 57 °C) and chilling (30 min, 4 °C, with/without 80 ppm PAA), and combinations of scalding and chilling (with/without 80 ppm PAA).

The organic matter in the meat-based broth protected Campylobacter against PAA, resulting in less Campylobacter inactivation compared to BPW and meat matrices. Processing conditions with PAA demonstrated a greater Campylobacter inactivation compared to those without PAA. Chilling with PAA, without prior scalding, led to a greater Campylobacter inactivation than any other processing conditions within BPW and with meat.

This suggests a potential mechanism that heat exposure cross-protects Campylobacter allowing them to better survive subsequent PAA treatment. Importantly, strain 2674, known to be relatively resistant to chlorine, was more susceptible to PAA than strain 2704. This investigation suggests PAA to be an effective processing alternative applicable to secondary immersion chilling tanks when little or no organic matter accumulates and may be able to achieve greater Campylobacter inactivation. The study demonstrates PAA could be beneficial in controlling Campylobacter during poultry processing.

Effect of peracetic acid on campylobacter in food matricies mimicking commercial poultry processing

Food Control

Stanley H.ChenabNarelleFeganaChawalitKocharunchittbJohn P.BowmanbLesley L.Duffya

https://doi.org/10.1016/j.foodcont.2020.107185

https://www.sciencedirect.com/science/article/abs/pii/S0956713520301018

We’ve got a match and 164 are sick: Happy Thanksgiving Jennie-O turkey store sales, LLC recalls raw ground turkey products due to possible Salmonella Reading contamination

FSIS and our public health partners, including the Centers for Disease Control and Prevention (CDC) and state public health officials, are investigating a Salmonella Reading outbreak. Please note that FSIS is continuing to investigate illnesses associated with this widespread outbreak, and additional product from other companies may also be recalled. Salmonella is prevalent and can be present in raw poultry and meat – no raw poultry or meat is sterile. In addition to discarding the product associated with this recall, consumers can protect themselves now and in the future by always cooking their turkey, and other poultry products thoroughly, to a safe internal temperature of 165 degrees, as measured using a food thermometer. The cooking process kills the Salmonella. No one should be eating partially cooked or raw turkey. Additionally, it is essential that people wash their hands after handling raw poultry, meat, and pet food to avoid cross contamination.

Jennie-O Turkey Store Sales, LLC, a Barron, Wis. establishment, is recalling approximately 91,388 pounds of raw ground turkey products that may be associated with an illness outbreak of Salmonella Reading, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The raw ground turkey products items were produced on September 11, 2018. The following products are subject to recall: [View Labels (PDF only)]

1-lb. packages of “Jennie-O ground turkey 93% lean | 7% fat” with “Use by” dates of 10/01/2018 and 10/02/2018.

1-lb. packages of “Jennie-O Taco Seasoned Ground Turkey” with a “Use by” date of 10/02/2018.

1-lb. packages of “Jennie-O Ground Turkey 85% Lean | 15% Fat” with a “Use by” date of 10/02/2018.

1-lb. packages of “Jennie-O Italian Seasoned Ground Turkey” with a “Use by” date of 10/02/2018.

The products subject to recall bear establishment number “P-190” inside the USDA mark of inspection. These items were shipped to retail locations nationwide.                                

FSIS, and its public health partners, including the Centers for Disease Control and Prevention (CDC) and the Arizona Department of Health Services, have been conducting traceback activities for a sample of Jennie-O brand ground turkey in an intact, unopened package from a case-patient’s home. The patient tested positive for Salmonella Reading and the sample from the ground turkey matches the outbreak strain.  

FSIS, the CDC, and state public health and agriculture partners, have been working together on an illness cluster involving 164 case-patients in 35 states. Patients have reported eating different types and brands of turkey products purchased from many different stores, handling raw turkey pet food and/or raw turkey, or working with live turkeys or living with someone who handled live turkeys. FSIS continues to work with the CDC and state health departments on this investigation and will provide updated information as it becomes available. Based on the continuing investigation, additional product from other companies may also be recalled.

Factory girl: 10 sick in multistate Psittacosis outbreak among poultry plant workers, 2018

The Virginia and Georgia departments of health are investigating a multistate outbreak of psittacosis occurring at two poultry slaughter plants owned by a single corporation. The U.S. Centers for Disease Control (CDC) and the U.S. Department of Agriculture (USDA) are assisting with the investigation.

Contact a healthcare professional if you have fever, cough, headache, or muscle aches after working at a poultry slaughter plant involved in the outbreak. Tell your healthcare professional that you may have been exposed to psittacosis. Healthcare professionals can treat psittacosis with antibiotics.

Plant management should implement steps to minimize exposures to bird droppings and respiratory secretions to protect their workers.

During August–September 2018, psittacosis cases were reported among workers at two poultry slaughter plants in Virginia and Georgia. A single corporation owns both plants.

Chlamydia psittaci, the type of bacteria that causes psittacosis, was detected by a laboratory test in 10 people. Additional illnesses in workers at the two plants have been identified, although have not been confirmed by the laboratory.

No deaths have been reported.

Virginia and Georgia departments of health are conducting an investigation, and the number of cases is likely to change.

Current evidence indicates that all of the people who have psittacosis work at poultry slaughter plants in two states: Virginia and Georgia. Investigators are still working to understand why the outbreak occurred.

The affected plants in Virginia and Georgia voluntarily suspended operations for cleaning.

On September 8, 2018, the affected plant in Virginia suspended operations. The plant reopened on September 18, 2018.

On September 15, 2018, the affected plant in Georgia suspended operations. The plant reopened on September 19, 2018.

Plant management held town hall meetings in both plants to inform their workers about the outbreak.

CDC will provide updates when more information is available.

The most common way someone gets infected with the bacteria that cause psittacosis (Chlamydia psittaci) is by breathing in dust containing dried secretions (e.g., droppings, respiratory) from infected birds. There is no evidence that these bacteria can spread by preparing or eating chicken meat.

It is rare for psittacosis to spread from person to person. In this outbreak, infection among family members who are not workers at the affected plants has not been reported.

Stop kissing chicks: CDC gets tired of counting, 1 dead, 1120 sick from backyard poultry

1120 Cases

48 States

249 Hospitalizations

1 Death

OLYMPUS DIGITAL CAMERA

This year saw the largest number of illnesses linked to contact with backyard poultry ever recorded by the U.S. Centers for Disease Control. Contact with live poultry or their environment can make people sick with Salmonella infections. Live poultry such as chickens and ducks can be carrying Salmonella bacteria but appear healthy and clean, with no sign of illness.

As raising backyard flocks becomes more popular, more people are having contact with chickens and ducks – and may not know about the risk of Salmonella infection.

These outbreaks are a reminder to follow steps to keep your family healthy while enjoying your backyard flock.

Always wash hands thoroughly with soap and water right after touching live poultry or anything in the area where the birds live and roam.

Adults should supervise handwashing for children.

Do not let live poultry inside the house.

Do not let children younger than 5 years handle or touch chicks, ducklings, or other live poultry without adult supervision.

In 2017, CDC and multiple states investigated 10 separate multistate outbreaks of Salmonella infections in people who had contact with live poultry in backyard flocks.

The outbreak strains of Salmonella infected a reported 1120 people in 48 states and the District of Columbia

Illnesses started on dates ranging from January 4, 2017 to September 22, 2017.

249 ill people were hospitalized. One death was reported from North Carolina.

Epidemiologic, traceback, and laboratory findings linked the 10 outbreaks to contact with live poultry, such as chicks and ducklings, from multiple hatcheries.

In interviews, 542 (70%) of 774 ill people reported contact with live poultry in the week before illness started.

The outbreaks were caused by Salmonella bacteria with several DNA fingerprints : Salmonella Braenderup, Salmonella Enteritidis, Salmonella Hadar, Salmonella I 4,[5],12:i-, Salmonella Indiana, Salmonella Infantis, Salmonella Litchfield, Salmonella Mbandaka, Salmonella Muenchen, and Salmonella Typhimurium.

Multistate outbreaks of human Salmonella infections linked to live poultry in backyard flocks, 2017 (final update)

19.oct.17

Centers for Disease Control and Prevention

https://www.cdc.gov/salmonella/live-poultry-06-17/index.html

Bad advice: Cook poultry thoroughly

 

The UK Food Standards Agency advises that poultry should be cooked thoroughly by ensuring it is steaming hot all the way through….NOPE. Use a thermometer and verify that the internal temperature has reached a minimum of 74C (165F). Stop guessing.

Following an article in The Mirror (9 September) which suggests that some people believe that raw chicken dishes are safe to eat, we are reiterating our advice not to eat raw chicken.
Raw chicken is not safe to eat – it could lead to food poisoning. Chicken should always be cooked thoroughly so that it is steaming hot all the way through before serving. To check, cut into the thickest part of the meat and ensure that it is steaming hot with no pink meat and that the juices run clear.
The article states that ‘if birds have been free range, kept in quality conditions, and processed in a clean environment, there’s not so much to worry about’; but this is not the case. All raw chicken is unsafe to eat, regardless of the conditions that the birds have been kept in.
Consuming raw chicken can lead to illness from campylobacter, salmonella and E coli. Symptoms include abdominal pain, diarrhoea, vomiting and fever. In some cases, these bugs can lead to serious conditions.

961 sick with Salmonella: About those chicks, stop kissing them

The U.S. Centers for Disease Control reports that since the last update on July 13, 2017, 172 more ill people have been reported. The most recent illness began on July 31, 2017.

CDC and multiple states are investigating 10 separate multistate outbreaks of Salmonella infections in people who had contact with live poultry in backyard flocks.

These outbreaks are caused by several DNA fingerprints of different Salmonella bacteria: Salmonella Braenderup, Salmonella Enteritidis, Salmonella Hadar, Salmonella I 4,[5],12:i-, Salmonella Indiana, Salmonella Infantis, Salmonella Litchfield, Salmonella Mbandaka, Salmonella Muenchen, and Salmonella Typhimurium.

The outbreak strains of Salmonella have infected a reported 961 people in 48 states and the District of Columbia.

Illnesses started on dates ranging from January 4, 2017 to July 31, 2017.

215 ill people have been hospitalized. One death has been reported.

Epidemiologic, traceback, and laboratory findings link the 10 outbreaks to contact with live poultry, such as chicks and ducklings, from multiple hatcheries.

In interviews, 498 (74%) of 672 ill people reported contact with live poultry in the week before illness started.

Contact with live poultry or their environment can make people sick with Salmonella infections. Live poultry can be carrying Salmonella bacteria but appear healthy and clean, with no sign of illness.

The Australian Institute of Food Safety identifies five high risk food items for poisoning

In the UK each year roughly 20,000 people are hospitalised with food poisoning and 500 people die.
Symptoms are unpleasant and include vomiting, diarrhoea and a high temperature, according to the NHS.
There are a number of causes, including chemicals, toxins and bacteria.
While it’s almost always an accident, food poisoning tends to affect people after they’ve eaten particular foods.
According to the Australian Institute of Food Safety, this is because certain foods are more at risk of bacterial growth than others.
Poultry
Raw and undercooked poultry can be contaminated with campylobacter bacteria and salmonella.
According to the Australian Institute of Food Safety, the bacteria can survive up until cooking kills them – so make sure you cook it thoroughly and don’t contaminate surfaces with raw chicken.

Cook poultry to an internal temperature of 74C (165F) to ensure safety, forget the jargon “cook thoroughly,”doesn’t tell me anything.

Eggs
Last week it was revealed that Dutch eggs contaminated with insecticide may have entered the UK.
They can also sometimes be contaminated with salmonella.
You can avoid being affected by cooking eggs thoroughly, and avoiding foods that purposely contain undercooked eggs, like mayonnaises and salad dressings, according to the Australian Institute of Food Safety.

Leafy greens
Because they are often eaten raw with no cooking process, bacteria like E.coli can easily affect you.
However, according to the Australian Institute of Food Safety, washing them can reduce risk of harmful bacteria as well as chemical pesticides.

Well this all depends if the salad is pre-washed and labelled accordingly, if so, washing lettuce at home will only increase the risk of cross-contamination. Reducing the food safety risk with leafy greens begins well before it arrives in your home.

Raw milk
This is where milk is unpasteurised, meaning it has not been heated up to kill harmful bacteria.
It leaves you at a higher risk than regular milk of consuming bacteria like E.coli, salmonella and listeria.

Raw milk has always left an impression on me ever since I was a food tech in Alberta. The health department submitted a sample of raw milk from a community in Alberta where a significant number of kids became ill. I was responsible in analyzing the milk to determine the etiologic agent and I remember vividly looking at this black, overgrown agar plate, completely taken over by Campylobacter jejuni, poor kids.

Cheese
A bacteria commonly found in cheese is staphylococcus aureus.
It’s heat resistant, so the best way of avoiding cheese becoming contaminated is to store it at or under 5 degrees.

 

Pinto defense: Consumer group says more than half of NZ chickens have campy

Meeting government standards is about the worst thing any group can say when it comes to trust.

chickenAlmost all food purchases are an act of faith-based food safety.

The Pinto, an American car that had a tendency to explode when hit from behind, also met all government standards.

More than half the supermarket chickens in a Consumer NZ study carried Campylobacter, but the poultry association says the test was much stricter than official requirements.

The study of 40 chickens found 65 per cent (26 chickens) tested positive for Campylobacter, Consumer NZ said.

Fourty chickens don’t mean statistical shit, especially if they were from the same grower.

But already, the industry and the government are defending NZ poultry, without a lot of data.

More posturing.

Like blowing up real good.

Poultry Industry Association director Michael Brooks said chicken only accounted for 40 per cent of New Zealand’s campylobacter cases.

Some might consider that a lot.

Radio New Zealand reported that Brooks said, “The important thing is to remember that cooking kills campylobacter, and that it’s important to have good hygiene practices when handling a raw product. Safe storage practices and cooking it thoroughly will prevent the risk of illness.”

It’s about lowering loads. All that Campy into a kitchen means cross-contamination is rife.

In a statement, MPI director of systems audit, assurance and monitoring Allan Kinsella said the ministry had considered a retail testing programme but decided it was unnecessary.

Mandatory testing for broiler chicken carcasses was introduced in 2006, she said, and had been so successful it had led to a more than 50 percent reduction in foodborne campylobacter cases between 2007 and 2015.

The posturing on either side is a scam.

When will someone step forward and credibly say, in NZ, we should have fewer people barfing?

Just cook it doesn’t cut it: Walmart shares latest Salmonella-in-poultry results

Joan Murphy of Agra-Net reports that Frank Yiannas, vice president of food safety at Walmart, told the International Association for Food Protection (IAFP) annual meeting in St. Louis, Mo. that Walmart’s performance standards for suppliers of chicken parts are paying off, with the latest data showing a continuing reduction in Salmonella-positive products.

therm.turkey.oct_.13In 2014, Walmart announced new poultry safety measures to combat Salmonella and Campylobacter that require U.S. suppliers to “significantly reduce” potential contamination levels in whole chickens and chicken parts, and undergo specialized testing to validate the measures are effective.

The standards included new requirements for breeder stocks, an unusual request for a retailer, biocontrol measures, whole chicken process controls and chicken parts’ interventions. Walmart required at least a four log reduction in Salmonella on whole chickens and a one log reduction for chicken parts.

The first three standards went into effect in 2015, but suppliers of chicken parts had until June 2016 to comply, he said. Prior to launching the program, Walmart found 17% of chicken parts positive for Salmonella. In January 2016, the number was 5%, and by June 2016, Walmart reported only 2% of chicken parts tested positive for Salmonella.

Yiannas called the rate trend “extremely encouraging,” especially since Americans have moved away from buying whole chickens in favor of poultry parts like breasts, legs and wings. The levels of Salmonella are very low when the company does find the pathogen, he said.

In general, Yiannas said, companies need to move away from the old paradigm of “just cook it” for consumer education. “We need to just drop it.” Walmart has also learned that performance standards work better than prescriptive standards and that process control validations provide greater confidence than end product testing.