November European consumers and beef safety: Perceptions, expectations and uncertainty reduction strategies26 Nov 2009Food Control [edited][FSNet]Lynn Van Wezemaela, et al. European beef consumption has been gradually declining during the past decades, while consumers’ concerns about beef safety have increased. The researchers explore consumer perceptions of and interest in beef safety and beef safety information, and their role in beef safety assessment and the beef consumption decision making process. Eight focus group discussions were performed with a total of 65 beef consumers in four European countries. Content analysis revealed that the focus group participants experienced difficulties in the assessment of the safety of beef and beef products and adopted diverging uncertainty reduction strategies. These include the use of colour, labels, brands and indications of origin as cues signalling beef safety. In general, consumer trust in beef safety was relatively high, despite distrust in particular actors. Disease burden and costs of selected foodborne pathogens in the Netherlands, 200626 Nov 2009RIVM rapport 330331001 [edited][FSNet]Haagsma JA, Zanden BP van der, Tariq L, Pelt W van, Duynhoven YTPH van, Havelaar AHThe RIVM studies the disease burden and cost-of-illness caused by six foodborne pathogens in 2006. These pathogens are toxin-producing bacteria Clostridium perfringens, Staphylococcus aureus and Bacillus cereus, Listeria monocytogenes and hepatitis A and E virus. Additionally, the disease burden of irritable bowel syndrome following infectious intestinal disease was included in the calculation. This increased the disease burden due to the selected pathogens that may cause irritable bowel syndrome by forty percent (an increase of 1,400 DALYs per year to almost 5,000).The disease burden of the toxin-producing bacteria Clostridium perfringens and Staphylococcus aureus are in the range of 500 and 700 DALYs per year. This is comparable to the burden of disease of protozoon Giardia and rotavirus. The disease burden of Bacillus cereus and Hepatitis A and E virus are with less than 140 DALYs per year low in comparison to other foodborne pathogens.This study examined the pathogens as well as the transmission routes by which they spread to humans. The most important route is food, and within this category poultry, beef and mutton proved to be the major source of pathogen transmission. The Netherlands- Consumption of fresh fruit juice: How a healthy food practice caused a national outbreak of Salmonella Panama gastroenteritis12 Nov 2009Foodborne Pathogens and Disease [edited][FSNet]Harold Noël, Agnetha Hofhuis, et al.In spring 2008, 15 Salmonella Panama laboratory-confirmed cases were reported within 2 weeks, twice the average annual number of reported cases of this infrequent serotype in The Netherlands. To identify the source responsible for this national outbreak, researchers carried out an epidemiological, microbiological, and trace-back investigation. In total, 33 cases were reported, and a matched case–control study (23 cases/24 controls) identified consumption of fresh (unpasteurized) fruit juice purchased from a large retailer as the only significant risk factor for illness. Though the bacterium could not be isolated from fruit juice, the minimal pH value for growth of the causative strain of the outbreak was compatible with survival in fruit juice from X. The outbreak strain showed acid resistance and adaptive properties that may explain how it could have caused infection through fresh orange juice. To the researchers’ knowledge, this was the first documented outbreak related to fresh fruit juice consumption in western Europe since 1922. A growing number of consumers who are seeking healthy food practices are exposed to the infectious risks related to unpasteurized fresh fruit juice. Labeling regulations should be adapted to properly indicate to the consumers that unpasteurized fresh fruit juices remain vulnerable to microbial contamination. Frequent microbiological screening and strict compliance with food safety procedures should reduce the infectious hazards of fresh fruit juices. EFSA reports aim to harmonize monitoring of two foodborne zoonoses11 Nov 2009EFSA [edited][FSNet]EFSA has published two new reports aimed at improving the monitoring and reporting in the European Union of two bacteria responsible for zoonotic diseases which can be transmitted from animals and food to humans. These are Yersinia (Yersinia enterocolitica), which causes the 3rd most frequently reported zoonosis in Europe, and VTEC (verotoxigenic Escherichia coli), which although less widespread, can be fatal. United Kingdom- NADIS: Salmonellosis in cattle01 Nov 2009Farmers Weekly Interactive [edited][FSNet]There are many Salmonella species that are able to infect cattle; some species are also able to infect man (referred to as zoonoses or zoonotic infections), and other farm animals such as dogs and cats.Salmonellosis is more severe in the very young and old in all animal species. Infection can be acquired from contact with faeces, contaminated clothing, aborted material, and un-pasteurised milk.
Salmonella species can cause a wide range of clinical signs in cattle including diarrhoea and possible dysentery, joint infections, chronic pneumonia, abortion and sudden death from septicaemia. An outbreak of salmonellosis can have serious economic consequences on a farm as well as public health implications.Neonatal calves can present with septicaemia (blood poisoning) which progresses rapidly to death within six to 12 hours. Initially, calves are dull and depressed and do not suck; diarrhoea may be a terminal sign.Calves aged two to six weeks are most commonly affected often following purchase from a market although such trade in dairy calves is now much less common. The clinical signs depend on age and the presence of passively derived immunity (antibodies acquired from colostrum). There is often high morbidity, and mortality may exceed 60%.Commonly, affected calves are dull, anorexic, with an elevated rectal temperature, and have grey pasty faeces with fresh blood and mucus present. Older calves may develop watery foul-smelling dysentery containing mucosal casts particularly associated with S. typhimurium infection causing progressive dehydration and a gaunt appearance.Research seminar: Infection routes of the bacterium Yersinia pseudotuberculosis- practical viewpoints on investigating outbreaks05 Nov 2009Evira [edited][FSNet]Saija Hallanvuo, Microbiology Research UnitYersinia pseudotuberculosis repeatedly since the beginning of 1997 has caused outbreaks in Finland. From 1997 to 2008, ten outbreaks caused by Y. pseudotuberculosis were registered, mostly related with school meals. In widespread outbreaks, in excess of 400 persons fell ill during one single outbreak, the majority then being school or day-care children. From 1997 to 2001, Y. pseudotuberculosis caused outbreaks via iceberg lettuce, and later through domestic carrots stored over the winter.Y. pseudotuberculosis causes stomach disease, the symptoms being fever, intensive stomach pain and infrequently diarrhea. Complications such as reactive arthritis and skin-symptomatic erythema nodosum may occur. Y. pseudotuberculosis is common in the environment and has its origin in many animals, particularly rodents, deer, hares and birds. Infections often are transmitted via contaminated food or water. Y. pseudotuberculosis is able to reproduce while cold-stored, and for carrot-borne epidemics, long storage periods starting in autumn and ending even as late as the next summer most probably have made possible the reproduction of the bacteria to levels that give rise to food poisonings.Modern food distribution chains challenge outbreaks investigations 
Current food distribution chains present challenges to investigations of food-borne outbreaks as these comprise of often minor, geographically distributed disease clusters, which are difficult to recognize as belonging to the same outbreak. Hence, co-operation between authorities and laboratories is of primary importance for the identification and investigation of outbreaks. Only through research combining epidemiology and PFGE typing was possible to decide with sufficient reliability that iceberg lettuce and carrots are foods that transmit outbreaks. The temporal, PFGE and resistance pattern associations suggest that poultry products are only a minor source of human infections in Western Finland 03 Nov 2009 Food Control [edited][FSNet] Ulrike Lyhs, Marianne Katzav, Pauliina Isohanni, Helmi Heiska, and Riitta Maijala In order to compare human and retail poultry meat thermophilic Campylobacter isolates originating in a regional area in Western Finland, minimum inhibitory concentration (MICs) for six antimicrobials (96 isolates) and pulsed-field gel electrophoresis (PFGE) (102 isolates) were analysed. Campylobacter spp. were detected in 10.5% out of 305 fresh poultry products studied; 29 (90.5%) isolates were identified as Campylobacter jejuni. Among the 70 human isolates, 66 (94.3%) isolates were identified as C. jejuni. Only one C. jejuni domestic poultry isolate showed resistance (ampicillin), whereas domestic human C. jejuni isolates were more commonly resistant to ciprofloxacin, nalidixic acid, ampicillin and tetracycline. The resistance in foreign human isolates was significantly more common than among domestic isolates. PFGE analysis with KpnI restriction enzyme resulted in 59 different PFGE types among the poultry and human isolates. Three types were detected first in poultry meat and thereafter during the following month in domestic human samples, whereas the other conjoint types were detected only after many months. This study suggests that poultry products play only a minor role in human campylobacteriosis in the study area and that the resistance found in domestic human isolates is not likely related to retail poultry meat products. Assessing interventions by quantitative risk assessment tools to reduce the risk of human Salmonellosis from fresh minced pork meat in Belgium01 Nov 2009Journal of Food Protection®, Volume 72, Number 11, pp. 2252-2263(12) [edited][FSNet]Delhalle, L.; Saegerman, C.; Messens, W.; Farnir, F.; Korsak, N.; Van der Stede, Y.; Daube, G.The risk of human salmonellosis through the consumption of minced pork meat in Belgium was assessed via a modular risk model covering pork meat production from lairage to human consumption. The main goal of the model was to give concrete options to reduce effectively the risk of human salmonellosis through the consumption of minced pork meat. These options were elaborated with reference to the international situation and the literature to give concrete and realistic possibilities for improving the microbiological quality of pork meat and to reduce the number of human salmonellosis cases per year in Belgium. The model estimates 15,376 cases of human salmonellosis per year in Belgium due to the consumption of minced pork meat. The results of the scenarios showed that the risk of human salmonellosis could be significantly reduced by efforts all along the pork meat production chain but also by efforts made by consumers. The responsibility of food business operators for the pork meat production chain is high in relation to the microbiological quality of meat delivery, especially at the slaughterhouse. Consumers also need to be aware of good hygiene practices during preparation of the meat at home. Cross-contamination with raw food can be avoided by changing the habits and the behavior of the household cook. The results of these scenarios would be useful for the food business operators involved in the pork meat chain and for public health authorities. October Danish strategies to control Campylobacter in broilers and broiler meat: facts and effects30 Oct 2009Epidemiology and Infection (2009), 137:1742-1750 [edited][FSNet]H. ROSENQUIST, L. BOYSEN, et al. Thermotolerant Campylobacter spp. have been the most common bacterial cause of human gastrointestinal disease in Denmark since 1999. In 2003, the Danish voluntary strategy to control Campylobacter was intensified. The focus was on biosecurity, allocation of meat from Campylobacter-negative broilers to the production of chilled products, and consumer information campaigns. From 2002 to 2007, the percentage of Campylobacter-positive broiler flocks at slaughter decreased from 43% to 27%. After processing, Campylobacter-positive samples of chilled broiler meat fell from 18% in 2004 to 8% in 2007. Furthermore, the number of registered human Campylobacter cases decreased by 12%; from 4379 cases in 2002 to 3865 cases in 2007. The authors believe that the observed decrease in the occurrence of Campylobacter in broilers and broiler meat and the coincidental fall in the number of registered human cases is, in part, a result of the implemented control strategy.Belgium- Swine flu may protect against bird flu25 Oct 2009Emerging Health Threats [edited][FSNet]Exposure to the H1N1 pandemic flu virus could protect people from H5N1 bird flu, reports Emerging Health Threats Forum today. Research suggests that previous infection with the pandemic influenza virus strain could provide some immunity against the H5N1 virus. Experts speculate that this could protect against severe illness from bird flu. The H5N1 strain, kept under watch for its pandemic potential, has so far proved lethal in 60% of people infected with it. Better understanding of the immune responses seen in infected pigs could help scientists design vaccines that respond to more than one strain of the flu virus. The microbiological safety of ready-to-eat specialty meats from markets and specialty food shops: A UK wide study with a focus on Salmonella and Listeria monocytogenes21 Oct 2009Food Microbiology [edited][FSNet]FJ Gormley, CL Little, KA Grant, E de Pinna and J McLauchlinFrom 2,359 specialty meats (continental sausages, cured/fermented, dried meats) sampled from markets and specialty food shops, 98.9% of samples were of satisfactory or acceptable microbiological quality. However, 16 (0.7%) were unsatisfactory as a result of Escherichia coli, Staphylococcus aureus or Listeria spp. contamination (=102 CFU/g), and nine (0.4%) were unacceptable due to presence of Salmonella spp. or Listeria monocytogenes (>102 CFU/g). Meats with unacceptable levels of L. monocytogenes were within shelf life (range: 8-143 days remaining). Nine different subtypes of L. monocytogenes were detected with sero/AFLP type 1/2c VII predominating (37%), although this subtype was not overrepresented in any particular meat type (P > 0.05). United Kingdom- Brits reject restaurants that refuse to reveal their source19.oct.09politics.co.uk [edited][FSNet]Restaurants that cannot answer questions about the origin of their food leave a bad taste in customers’ mouths, according to the RSPCA’s Freedom Food scheme.New research published today during Farm Animal Week has revealed that a third of the population would boycott a restaurant that could not answer a question about where they source their products.Nearly 60 per cent of consumers also think they have a right to know the provenance of our food when eating out, and some of Britain’s top chefs agree.In response to this news Freedom Food has launched a new long-term campaign called ‘Simply Ask’ which aims to get people asking about food provenance when eating out. This is in a bid to encourage restaurants, pubs and cafes to start sourcing products from higher welfare farms such as Freedom Food, free-range or organic.United Kingdom- Longer shelf life contributes to increased Listeria05 Oct 2009Meat International [edited][FSNet]The UK Chilled Food Association (CFA) has raised concerns about the lengthy shelf life of some Listeria-prone ready-to-eat foods (RTE) in some countries as the EU said it would help fund a study on the issue.The concern was raised as the European Commission agreed last month to contribute more than €1.5 million to a survey on the prevalence of listeria in some RTE foods across the economic bloc.As human exposure to Listeria is foodborne, the study will look at packaged (not frozen) hot or cold smoked or gravad fish; soft or semi-soft cheeses, excluding fresh cheeses and packaged heat treated meat products in a harmonised way across Europe. Isolation of Salmonella enterica in laying-hen flocks and assessment of eggshell contamination in France02 Oct 2009Journal of Food Protection, Volume 72, Number 10, pp. 2071-2077(7) [edited][FSNet]Chemaly, Marianne; Huneau-Salaün, Adeline; Labbe, Annie; Houdayer, Catherine; Petetin, Isabelle; Fravalo, PhilippeThe present investigation was conducted in conjunction with the European Union baseline study for the estimation of Salmonella prevalence in laying-hen flocks. It aimed at evaluating eggshell contamination in farms positive for Salmonella, characterizing the genetic patterns of Salmonella strains and identifying the factors associated with Salmonella contamination of eggshells. For this purpose, a total of 4,200 eggs were collected from 28 positive flocks. The relationship between the presence of Salmonella on eggshells and rearing practices was studied by using multiple correspondence analysis. Results showed that 39.3% of the positive flocks had at least one positive eggshell, with a total of 1.05% of eggshells testing positive for Salmonella. We detected the same serovars on samples taken from the farm and from eggshells within a given flock, with isolates sharing the same genetic pattern in 7 of 11 flocks. Eggshells tested positive for Salmonella in flocks (i) located where delivery trucks pass near air entrances of the poultry house, (ii) with high holding capacity (>30,000 laying hens), and (iii) with more than five positive samples coming from the farm environment, as well as in cases of flocks with a maximum egg-laying rate of >96% and in cases where farmers worked in other animal production. This study provided valuable information that could be used for risk management and risk assessment studies. SeptemberUnited Kingdom- Pesticide Residues Committee annual report published 24 Sep 2009Food Standards AgencyThe 2008 annual report of pesticide residues on food in the UK has been published by the Pesticide Residues Committee (PRC) – an independent committee that advises the Food Standards Agency.Of the 4,129 samples tested, 50 (1.2%) contained a residue that was above the legal maximum residue level (MRL). Limits are set to ensure that any traces of pesticides left on food are at safe levels. The MRLs are the maximum amount of residues that should be found on food when the pesticides are being used correctly. However, foods with traces of pesticides above the MRL do not necessarily mean that the levels of residues are harmful to people’s health. Related stories:24 Sep 2009- Fruit and veggies have "unacceptable" levels of pesticidesTelegraph [edited][FSNet] Ireland- Epidemiology of Verotoxigenic E. coli in Ireland, 200822 Sep 2009Epi-Insight, Vol 10, Issue 9 [edited][FSNet]Patricia Garvey and Paul McKeown, HPSC, and Anne Carroll and Eleanor McNamara, HSE-DML PHLVerotoxigenic E. coli (VTEC), and in particular E. coli O157, are an important cause of gastroenteric illness in Ireland. Between 2003 and 2007, the reported incidence of VTEC disease in Ireland rose from 2.4 to 3.9 per 100,000. In 2007, only two countries in the European Union reported a higher incidence rate for VTEC than Ireland. Unlike more common forms of gastroenteritis such as norovirus, illness can be very severe with up to 10% of patients developing haemolytic uraemic syndrome (HUS). Person-to-person transmission is common, both within households and in child-care facilities. In Ireland and elsewhere, drinking water from untreated private supplies has been identified as an important risk factor for infection. Other important transmission routes include food (often minced beef products and most recently fresh produce such as lettuce and spinach), and contact with infected animals or contaminated environments. United Kingdom: A re-evaluation of the impact of temperature and climate change on foodborne illness17 Sep 2009Epidemiology and Infection (2009), 137:1538-1547 [edited][FSNet]I. R. LAKE, I. A. GILLESPIE, et alThe effects of temperature on reported cases of a number of foodborne illnesses in England and Wales were investigated. Researchers also investigated whether the impact of temperature had changed over time. Food poisoning, campylobacteriosis, salmonellosis, Salmonella Typhimurium infections and Salmonella Enteritidis infections were positively associated with temperature in the current and previous week. Only food poisoning, salmonellosis and S. Typhimurium infections were associated with temperature 2–5 weeks previously (P<0·01). There were significant reductions also in the impact of temperature on foodborne illnesses over time. This applies to temperature in the current and previous week for all illness types (P<0·01) except S. Enteritidis infection (P=0·079). Temperature 2–5 weeks previously diminished in importance for food poisoning and S. Typhimurium infection (P<0·001). The results are consistent with reduced pathogen concentrations in food and improved food hygiene over time. These adaptations to temperature imply that current estimates of how climate change may alter foodborne illness burden are overly pessimistic.The Netherlands: A prolonged outbreak of Salmonella Typhimurium infection related to an uncommong vehicle: hard cheese made from raw milk17 Sep 2009Epidemiology and Infection (2009), 137:1548-1557 [edited][FSNet]Y. T. H. P. VAN DUYNHOVEN, et alIn 2006, in The Netherlands, an outbreak of Salmonella Typhimurium phage type 561 was detected, accumulating to over 200 cases. By telephone interviews, data were collected from all laboratory-confirmed cases. In addition, in August 2006, a case-control study was performed in a subset of cases. Environmental and microbiological investigation was performed on a suspected dairy farm. In the case-control study (51 cases, 105 matched controls), hard cheese purchased from a farm, specifically farm X, and from a market stall were found to be associated with infection. The dairy production room of farm X tested STM DT7-positive in August. However, it was only in November, after earlier unsuccessful attempts, that a low-level contamination was confirmed in the hard farmhouse cheese, triggering control measures. A timely and adequate response was hampered during this outbreak for several reasons. Measures for improvement in handling future similar incidents are discussed. United Kingdom- Report examines increase in listeriosis in UK 14 Sep 2009Food Standards Agency [edited][FSNet]The Advisory Committee on the Microbiological Safety of Food (ACMSF) has, after public consultation, published a report on increased incidence of listeriosis in the UK.Following reports of an increase in cases of Listeria, predominantly in the over-60s age group, the Agency sought advice from the ACMSF, an independent scientific advisory committee, on the reasons for this change. Similar increases were also reported in other European countries, including France and Germany.This ACMSF report considered four hypotheses to try to establish the cause of the change in epidemiology in the over-60s age group. These were that:* the rise in cases of listeriosis in compromised people over 60 years of age is something associated with improved case recognition* the pathogen Listeria monocytogenes, has become more virulent and 'new' strains are better able to cause bacteraemia* the population predominantly affected by the recent increase has become more susceptible to infection with Listeria* levels of exposure have increasedThis work was carried out within a risk framework to assess hazard characterization, identification and exposure. Aspects of risk management were also considered, including legislative limits, food industry controls and consumer advice.The recommendations in the report include:* pan-European surveillance, epidemiological and microbiological investigations* studies to investigate differences in virulence of Listeria* maintaining targeted active surveillance for Listeria spp. in foods is important to inform control of this organism* information on food consumption patterns of the over 60s (including vulnerable groups) is needed to inform approaches to risk management* communicating general food safety advice to the over 60s, as well as to those involved in their care and preparation of their food* the Agency’s independent Social Science Research Committee should consider food storage and handling practices of older people* any future advice to industry and enforcement authorities should reiterate the importance of temperature and shelf life control, hygiene/cleaning and formulation of food in preventing contamination or limiting the growth of Listeria monocytogenes in foods European Union- Verotoxigenic E. coli cases continue to rise14 Sep 2009Medical News [edited][FSNet]A total of 226 confirmed and probable cases of verotoxigenic E. coli (VTEC) were recorded in Ireland last year, representing a crude incidence rate of 5.3 per 100,000 population.The 213 confirmed cases represent an 85 percent increase on confirmed cases in the previous year. Between 2003 and 2007, the reported incidence of VTEC disease in Ireland rose from 2.4 to 3.9 per 100,000 in 2007; only two countries in the EU reported a higher incidence of VTEC than Ireland. Last year’s figures suggest Ireland will have one of the highest incidence rates in Europe again for 2008. The figures are a particular concern given that up to 10 per cent of patients with VTEC infection develop haemolytic ureamic syndrome.The incidence of VTEC was highest among young children. A total of 155 notified cases were reported as symptomatic. In 2008, the HSE Midlands area recorded the highest incidence rate of VTEC, which was higher than the national crude rate. The HSE East recorded the lowest overall crude incidence rate, at about half the national rate. However, the HSE East reported the highest number of non-O157 VTEC infections, partly attributed to the large VTEC O26 outbreak which occurred during the second quarter of last year in the area.Forty-two VTEC outbreaks, of which nine were general and 33 family outbreaks, were reported in 2008, accounting for 145 of the 213 confirmed cases. Person-to-person transmission was suspected to have played a role in 21 of the outbreaks last year, including three associated with crèches. The second most common route of transmission was water-borne with drinking water from private wells to blame. E. coli O157 from sheep in Northeast Scotland: Prevalence, concentration shed, and molecular characterization by multilocus variable tandem repeat analysis09 Sep 2009Foodborne Pathogens and Disease. September 2009, 6(7): 849-854 [edited][FSNet]The researchers report the prevalence, concentrations, and strain diversity of Escherichia coli O157 shed by sheep fed on root crops during a winter period in northeast Scotland. E. coli O157 was isolated on 6 farms from 14 studied during January to March 2005. These data will be valuable for quantitative risk assessments and provide preliminary information that feeding sheep on root crops may be a practical intervention to reduce E. coli O157 infection in animals and ultimately humans.Spain- Microbial contamination of milk and dairy products from restaurants in Spain07 Sep 2009Foodborne Pathogens and Disease [edited][FSNet]This study was carried out to evaluate the microbiological quality of milk and some dairy products, including 95 lots of warm milk, 95 lots of milk conserved at room temperature, and 75 lots of dairy products collected from restaurants in Spain. According to the European microbiological criteria, 31% and 35% of the total examined lots exceed the adopted limits of mesophilic aerobic counts and Enterobacteriaceae, respectively. This may be due to incorrect handling of milk and dairy products and inadequate cleaning and sanitization of milk container. Further, 2% of all the lots examined were positive for the presence of Escherichia coli. All lots, however, were negative for Staphylococcus aureus, Listeria monocytogenes, and Salmonella spp. These results emphasize the need for applying and maintaining good hygienic practices in the restaurants. AugustIreland- National Microbiological Surveillance- Bacteriological Safety of Unpasteurized Juices and Smoothies 26 Aug 2009Food Safety Authority of Ireland [edited][FSNet]While unpasteurized juices and smoothies are favored by the consumer for their nutritional content and their pleasing aesthetic appearance, the preparation of such products requires a continual commitment to high standards of food safety and hygiene to prevent the occurrence of foodborne infection. The process for preparing juices and smoothies has the potential to promote microbial growth, which can be exacerbated by incorrect product handling and storage. A detailed microbiological examination of fruit and vegetables, confirms the presence of a unique and diverse range of indigenous microflora on their outermost layer. Physical processes such as cutting, slicing, skinning and shredding, damage this layer and create a larger surface area for microbial populations to colonize. Penetration of this layer also results in the excretion of nutritious fluids (including numerous phytoalexins), which can retard, but generally enhance microbial growth. These fluids promote biofilm production and provide a protective layer which makes bacterial removal/destruction all the more difficult. To prevent and control bacterial growth, foodstuffs generally incur at least one processing step (post-food preparation), designed to reduce, or eliminate potential pathogenic and spoilage bacteria i.e. pasteurisation, sterilisation. In the case of unpasteurised juices and smoothies, the use of high quality fresh ingredients, good hygiene practices, maintenance of the cold chain and the correct implementation of food safety management procedures based on the principles of HACCP (Hazard Analysis and Critical Control Point) are important in controlling and preventing bacterial growth, since no further processing steps and in particular no heat treatment occurs.The primary aim of this study was to assess the microbiological safety of juices and smoothies (made from fruit and/or vegetables) on retail sale in the Republic of Ireland and where appropriate to assess compliance with the microbiological limits specified in Commission Regulation (EC) No. 2073/2005 on Microbiological Criteria for Foodstuffs. A secondary aim of this study was to examine certain key aspects of labeling on pre-packaged products that are required to directly convey food safety information to consumers.This survey found that the majority (99%) of unpasteurized fruit and vegetable juices and smoothies analyzed were compliant with relevant microbiological guidelines and standards. These findings suggest that unpasteurized fruit and vegetable juices and smoothies available on the Irish market are safe with respect to the pathogens tested and that the majority are of good microbiological quality.Ireland- Prevalence of Salmonella in Raw Pork Sausages26 Aug 2009Food Safety Authority of Ireland [edited][FSNet]A national microbiological survey to investigate the prevalence of Salmonellae in raw pork sausages on retail sale in the Republic of Ireland was undertaken between January and April 2008.Raw pork sausages (n=1098) were sampled by Environmental Health Officers from retail establishments including butcher shops and supermarkets. Salmonellae were detected in 1.7% (19/1098) of raw pork sausage samples. This finding was not unexpected in a raw pork product. Where contaminated batches were still on the market, EHOs were advised to request their withdrawal.In this study, three Salmonellae serovars were identified: S. Typhimurium (n=17), S. Brandenburg (n=1) and S. Bredeney (n=1). Phage typing was performed on the S. Typhimurium isolates and seven different phage types were identified. Some of these phage types (e.g. DT193, DT104, DT104b and U302) are commonly associated with human salmonellosis. This suggests that raw sausages may be a potential vehicle for the transmission of salmonellae to humans if they are undercooked or poor hygiene standards are practiced. Further evidence for this comes from work done by the NSRL since completion of the survey. Using multi locus variable number tandem repeat analysis (MLVA), the NSRL found similarities between phage types of S. Typhimurium isolated from animals (swine carcass/swine faeces), raw sausages and humans.Salmonellae are present in the national pig herd as they are in most Member States of the EU. There is no step in the manufacture of raw pork sausages that can remove salmonellae; therefore, it is inevitable that Salmonellae will be found in the end product but it is important that this is controlled to a low level. In the case of sausages and other raw pork products, the key to consumer health protection lies in the reduction of Salmonellae in the national pig herd and improvements in hygienic slaughter practices. This coupled with continuing education of consumers on hygienic handling and thorough cooking of raw meat is essential. Spain: Research warns of danger of conserving ready-to-eat food at more than 4ºC12 Aug 2009Basque Research [edited][FSNet]A research study, carried out by a biologist at the Faculty of Sciences of the University of Navarra, has warned of the risk of contracting listeriosis, due to the unsuitable conservation of food ready for consumption at more than 4ºC.The cause of this illness is the bacteria Listeria monocytogenes, a food-transmitted pathogen capable of growing under cold temperature conditions. The author of the study clarified that, despite the bacteria being destroyed with heat, if the micro-organism contaminates the foodstuff processed and ready to eat, this organism can multiply and cause illness.The research was undertaken in Navarre between 2003 and 2007. In this period 723 direct consumption products — smoked fish and cooked meats – were analysed and surveys on eating habits carried out amongst 1,975 persons. Simultaneously, diagnosed cases were monitored. The results showed an average rate of 0.9 cases per 100,000 inhabitants, greater than the Spanish and European averages. According to the researcher, those over 60, immunodepressed persons and pregnant women are the groups most affected and at greater risk: while amongst the healthy population the disorder causes high temperature, nauseas or diarrhoea, in groups at risk it can be invasive, presenting serious symptomatology and, in some cases, causing death. The author states that the food with the greatest frequency of contamination is smoked fish (25% of the samples analysed), followed by sliced cooked meats acquired in bulk (8.5%).As regards after-sale storage, researchers warn that 69.7% of domestic refrigerators are at temperatures greater than 6ºC. This is why the author emphasises the need to have educational campaigns, especially aimed at the risk populations, so they know they should control the temperature and maximum storage time, and conserve products ready to eat — fresh cheeses, salads, patés, etc.— on the coldest shelf of the fridge – at a temperature less than 4ºC.Spain- Research warns of danger of conserving ready-to-eat food at more than 4C12 Aug 2009Basque Research [edited][FSNet]A research study has warned of the risk of contracting listeriosis, due to the unsuitable conservation of food ready for consumption at more than 4ºC.The cause of this illness is the bacteria Listeria monocytogenes, a food-transmitted pathogen capable of growing under cold temperature conditions. The author of the study clarified that, despite the bacteria being destroyed with heat, if the micro-organism contaminates the foodstuff processed and ready to eat, this organism can multiply and cause illness.The research was undertaken in Navarre between 2003 and 2007. In this period 723 direct consumption products — smoked fish and cooked meats – were analyzed and surveys on eating habits carried out amongst 1,975 persons. Simultaneously, diagnosed cases were monitored. The results showed an average rate of 0.9 cases per 100,000 inhabitants, greater than the Spanish and European averages. According to the doctor, those over 60, immunodepressed persons and pregnant women are the groups most affected and at greater risk: while amongst the healthy population the disorder causes high temperature, nauseas or diarrhea, in groups at risk it can be invasive, presenting serious symptomatology and, in some cases, causing death. The author states that the food with the greatest frequency of contamination is smoked fish (25% of the samples analyzed), followed by sliced cooked meats acquired in bulk (8.5%).As regards after-sale storage, researchers warn that 69.7% of domestic refrigerators are at temperatures greater than 6ºC. This is why the author emphasizes the need to have educational campaigns, especially aimed at the risk populations, so they know they should control the temperature and maximum storage time, and conserve products ready to eat — fresh cheeses, salads, patés, etc.— on the coldest shelf of the fridge – at a temperature less than 4ºC.United Kingdom- Food route- a new lesson on food10 Aug 2009Food Standards Agency [edited][FSNet]The Agency has published a new range of resources to enable young people to learn essential food-related skills and knowledge.'Food route: a journey through food' is a range of colorful age-appropriate workbooks designed and developed to bring the Agency's food competences to life. The materials are supported by teachers' user guides and downloadable certificates, which can be awarded on completion of the various activities.The primary school resources deliver learning around a healthy balanced diet, being safe in the kitchen, carrying out basic cooking skills, such as peeling, slicing and mixing, as well as teaching children about food labeling and where their food comes from.The secondary school workbooks contain activities for young people looking at the Agency's '8 tips for eating well', being a healthy weight, preventing cross-contamination, understanding storage instructions on food labels, factors affecting our food choices (including the influence of advertising) and how to make recipes healthier when they cook.The Food route resources have been developed with the British Nutrition Foundation and informed by young people themselves and their teachers. United Kingdom: Britons throw away £610 of food a year10 Aug 2009Telegraph [edited][FSNet]A third of the contents of the average British family's weekly shopping basket will end up in the bin - even though half of it is still edible.The Government has revealed that the average family throws away the equivalent of £610 a year worth of food - £420 in households without children - a total of 6.5 million tons of rubbish.In order to cut food waste, supermarkets should be encouraged to replace "buy one get one free" offers with half price deals, ministers said.Ministers also called for supermarkets to use clearer labeling, to ensure that consumers are certain about the difference between "best before" and "use by" dates.While the former may mean that the food remains safe to eat, although not as presentable as when first bought, the latter is a clear indication that the produce could have gone off.The call came, however, as the Government also revealed that 440 people died from food poisoning last year.Nearly a million people suffered some form of food-borne illness, with 18,900 treated in hospital.While cases of Campylobacter, the most common form of food poisoning, have fallen in recent years, along with Salmonella and E. coli, Listeria rates have more than doubled since 2000.France- Outbreak of Salmonella enterica serotype Muenster infections associated with goat's cheese, France, March 200806 Aug 2009 Eurosurveillance [edited][FSNet]Salmonella enterica serotype Muenster (hereafter referred to as S. Muenster) is rare in France and in Europe. In France, a nationwide outbreak of gastrointestinal illness due to S. Muenster occurred during March and April 2008. Twenty-five laboratory-confirmed cases of S. Muenster were documented by telephone using a trawling questionnaire. Four patients were admitted to hospital and no death was recorded. Among the 21 interviewed cases, 16 reported consumption of goat's cheese in the days prior to symptoms. The investigation incriminated goat's cheese from producer X as being the most likely source of the outbreak. S. Muenster was isolated from both cases and the incriminated goat's cheese. Following the withdrawal of the contaminated batch of cheese, the number of cases decreased to its usual level. To our knowledge, this is the first published outbreak of S. Muenster associated with food consumption in Europe. Denmark- Gastroenteritis linked to risk of developing bowel disease06 Aug 2009Modern Medicine, HealthDay News [edited][FSNet]Patients with Salmonella or Campylobacter gastroenteritis have both a short- and long-term increased risk of inflammatory bowel disease (IBD), according to a study published in the August issue of Gastroenterology.Researchers conducted a population-based cohort study comprising 13,148 patients with Salmonella or Campylobacter gastroenteritis and 26,216 unexposed age- and sex-matched controls. Individuals were followed for up to 15 years (mean, 7.5 years) to monitor the development of IBD.After the first year of Salmonella or Campylobacter exposure, the researchers found there was a steep increase in the incidence of IBD for those individuals compared with the unexposed controls. After the 15-year follow-up, a first diagnosis of IBD was identified in a greater proportion of exposed versus control participants (1.2 versus 0.5 percent). The hazard ratio for developing IBD over the follow-up period was 2.9 for exposed individuals (1.9 if the first year following infection was excluded). The authors further note that there was no significant difference in the risk for developing IBD with regards to infection with either Salmonella or Campylobacter, and the incidence of either major form of IBD (Crohn's disease or ulcerative colitis) was also similar.United Kingdom: Latest consumer attitudes tracker survey published06 Aug 2009Food Standards Agency [edited][FSNet]The results from the latest tracker survey of consumer views on key Food Standards Agency issues have been published.The latest wave of quarterly research, which tracks attitudes towards food safety, concerns about food issues and awareness of and trust in the FSA, was carried out in June and involved interviews with 2,100 UK adults via the TNS consumer face-to-face omnibus survey.Findings from the survey show that consumer confidence in the role played by the FSA in protecting health showed a statistically significant increase compared to the last wave in March (it has increased from 62% to 65%), and is at its highest since tracking began in 2001.Trust in the FSA is at a similar level to previous waves: half of respondents rated the Agency as an organization they could trust.Concern about food safety issues continued to fall this wave (from 64% to 61%), continuing a gradual downward trend.The top subjects that people expressed concern about during this wave were food poisoning (47%), and the amount of fat, salt, sugar and saturated fat in food (41%, 40%, 36% and 36% respectively). Food prices and the conditions in which animals are raised were also areas for concern (both at 33%). The Netherlands- Norovirus on swabs taken from hands illustrate route of transmission: a case studyAugust 2009Journal of Food Protection [edited][FSNet]Abstract:Recently, environmental swabs from kitchen and bathroom surfaces have been described as an additional tool for the detection of norovirus in outbreak settings. This article describes an outbreak investigation in response to the reporting of gastroenteritis in three unrelated groups of 6, 12, and 13 adults approximately 30 h after having meals in the same restaurant. Fecal samples were collected from 13 patients and six food handlers, and environmental swabs were taken from the soap dispenser, working bench, doorknobs of cupboards, and the grip of a knife in the kitchen and in bathrooms as well as from the hands of each of three employees on the day of inspection. Clinical and environmental samples were analyzed separately in time and location for the presence of norovirus by real-time reverse transcription PCR. Structured interviews revealed that all staff members had suffered from gastroenteritis, one after the other. Norovirus RNA (GGI.6) was detected in 17 of 19 fecal samples as well as in 4 environmental samples, including a swab sample from the hands of a staff member who was preparing ready-to-eat food. Sequences obtained from clinical and environmental samples showed an identity of 100% (235 nucleotides). To the researchers’ knowledge, this is the first case study to directly demonstrate the presence of norovirus RNA on a food handler's hands in an outbreak setting. This finding provides direct evidence for the feasibility of transmission of norovirus by a food handler to food. Education of food handlers on the infectivity of norovirus and updating of hygienic codes are strongly recommended. Turkey- Efficacy of Nisin against Staphylococcus aureus in experimentally contaminated sucuk, a turkish-type fermented sausageAugust 2009Journal of Food Protection [edited][FSNet]Sucuk is a fermented sausage widely consumed in Turkey. The ability of different concentrations of nisin to inhibit Staphylococcus aureus in artificially contaminated sucuk was examined. S. aureus populations decreased to below detectable limits in sucuk containing 200 or 150 µg of nisin per g after 30 and 35 days of storage, respectively, whereas S. aureus populations in 45-day-old sucuk containing 0, 25, 50, and 100 µg of nisin per g were 5.36, 5.68, 4.10, and 3.54 log CFU/g, respectively. Hence, the addition of nisin at 150 µg/g or greater to sucuk dough can be used to prevent the growth of S. aureus in sucuk during fermentation and subsequent storage.Italy- Verocytotoxin-producing Escherichia coli O26 in raw water buffalo milk products in ItalyAugust 2009Journal of Food Protection [edited][FSNet] Abstract:Escherichia coli O26 is known as a verocytotoxin-producing E. coli (VTEC) organism that causes severe foodborne diseases such as hemorrhagic colitis and hemolytic uremic syndrome. Although cattle are the most important reservoir of VTEC, only a few reports on the role of water buffalo (Bubalus bubalis) as a reservoir of VTEC and on the presence of these organisms in their milk are available. However, in Southern Italy, where water buffalo are intensively reared, an outbreak of hemolytic uremic syndrome due to E. coli O26 has recently been reported, in which the consumption of typical dairy products was considered to be a common risk factor. The aims of this work were to assess the prevalence of E. coli O26 in raw water buffalo milk, to characterize the virulence gene profiles of the isolates, and to evaluate their phenotypic antimicrobial resistance pattern. Of 160 analyzed samples, 1 (0.6%) tested positive for E. coli O26, and the isolate showed the stx1+/stx2+/eae-/hlyA+ genotypic profile. The strain showed resistance against glycopeptides, macrolides, and penicillins. The presence of VTEC organisms in raw water buffalo milk could be considered to be a potential threat to consumers; however, the strict adherence to the processes used in the preparation of the most common buffalo dairy products could strongly mitigate the foodborne risk. The researchers were quoted as saying this article reports the first isolation and characterization of E. coli O26 VTEC in raw water buffalo milk. United Kingdom- Are we losing the war on bugs?05 Aug 2009BBC [edited][FSNet]From swine flu to pneumonic plague - with E. coli in the mix - microbes have been making the headlines. The strain of E. coli meanwhile which has just left two people seriously ill is a mutant form of the bacteria which lives without causing any trouble in cattle, but can be a killer in humans when it is picked up after touching an animal or eating undercooked, infected food.Campylobacter jejuni, another cause of bacterial food poisoning, have developed cells with different surfaces: this means that even if most of them are recognized and killed by the host's immune system, some of them will escape and proliferate.Which is what those which have developed resistance to antibiotics are also able to do. Campaigns have been launched aimed at reducing unnecessary use of treatments amid a rising number of resistant strains.While MRSA rates have fallen dramatically, others - notably antibiotic resistant E. coli strains which cause infections of the urinary tract and the blood - are on the increase. July