Ebola virus - A Short Primer on Virus Survival and Disinfection

Here is a short primer on Ebola - condensed from information from the CDC website - focusing on disinfection and survival in the environment.
 
Survival in the Environment
 
According to the CDC, under ideal conditions where there is organic material (such as blood), the Ebola virus was show to survive up to 6 days in the environment.  But these viruses are susceptible to drying, UV and disinfectants.  (I is important to point out that there have been limited studies.)
 
That said, without organic material, it will die off quickly, so it is not likely to be present on doorknobs and light switches or other items that people simply touch (without blood or other organic residue).

How does this compare to Norovirus which can survive in the environment for weeks to months?  There are two categories of viruses - non-enveloped and enveloped.  All viruses are comprised of by genetic material within a protein structure or capsid....but enveloped viruses also have a lipid envelope surrounding that protein capsid while the non-enveloped virus do not.  Ebola is an enveloped virus, and that outer lipid layer, so important for attachment and entry to the cell, is more subject to environmental conditions.  Norovirus, a non-enveloped virus, is more resistant.

 

Disinfection

 
According to the CDC, Use a U.S. Environmental Protection Agency (EPA)-registered hospital disinfectant with a label claim for a non-enveloped virus (e.g., norovirus, rotavirus, adenovirus, poliovirus) to disinfect environmental surfaces in rooms of patients with suspected or confirmed Ebola virus infection. Although there are no products with specific label claims against the Ebola virus, enveloped viruses such as Ebola are susceptible to a broad range of hospital disinfectants used to disinfect hard, non-porous surfaces.
 
Basically, if it is good against the more hardy viruses like Norovirus, it will be fine against Ebola.

Transmission

 

From the CDC Website (below)

When an infection does occur in humans, the virus can be spread in several ways to others. Ebola is spread through direct contact (through broken skin or mucous membranes in, for example, the eyes, nose, or mouth) with

• blood or body fluids (including but not limited to urine, saliva, sweat, feces, vomit, breast milk, and semen) of a person who is sick with Ebola 
• objects (like needles and syringes) that have been contaminated with the virus
• infected animals
• Ebola is not spread through the air or by water, or in general, by food. However, in Africa, Ebola may be spread as a result of handling bushmeat (wild animals hunted for food) and contact with infected bats. There is no evidence that mosquitos or other insects can transmit Ebola virus. Only mammals (for example, humans, bats, monkeys, and apes) have shown the ability to become infected with and spread Ebola virus.
     

Symptoms 

• Fever (greater than 38.6°C or 101.5°F)
• Severe headache
• Muscle pain
• Weakness
• Diarrhea
• Vomiting
• Abdominal (stomach) pain
• Unexplained hemorrhage (bleeding or bruising)

 

Symptoms may appear anywhere from 2 to 21 days after exposure to Ebola, but the average is 8 to 10 days.

 

Recovery from Ebola depends on good supportive clinical care and the patient’s immune response. People who recover from Ebola infection develop antibodies that last for at least 10 yrs

NC Company Recalls Vending-Machine Packaged Sandwiches Due to Potential Listeria Contamination

A North Carolina company that produces packaged sandwiches for vending type operations is recalling a wide variety of sandwiches after NC State found sample(s) to be positive for Listeria monocytogenes.

Ready-to-eat sandwiches like this normally have a short shelf life, and have not been subject to recalls, although these types of items can certainly be a vehicle.  Sanitation control in the processing environment is critical for controlling in order to prevent contamination, especially equipment like meat slicers, ingredient refrigerated storage, and cutting boards.

UPDATE 10/23/2014

The company decided to shut down the facility, laying off 84 employees.

 
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm418645.htm
Sunburst Foods Recalls Products Because Of Possible Health Risk
Contact: Consumer: 919-778-2151

FOR IMMEDIATE RELEASE - October 12, 2014 - SunBurst Foods, Goldsboro NC is voluntarily recalling all of its SunBurst, Fresh Bites and Private labeled products which are currently in the market because these products have the potential to be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.

CA Company Recalls Pumpkin Seed Pesto in Jars Due to Improper Processing

A California company is recalling Pumpkin Seed Pesto, packaged for the Williams Sonoma label, after it was determined that the product may have been improperly processed, making it a Clostridium botulinum risk.   No illnesses have been reported.

This is another case of products being recalled due to improper processing / C. bolulinum risk issues.  Last month, a WA state company recalled pasta sauce.  Then there was the other CA company that recalled pesto sauce after being linked to a botulism recall.  In these cases, strict process controls are needed in properly ensuring the low acid ingredients are treated (acidified, water activity lowered) in order to prevent C. bolulinum growth.

Organic Food Safety - Fact versus Hype

In an opinion piece in the Des Moines Register, John Block writes about how consumers are mislead regarding the safety of organic foods. He references a report published in Academic Reviews (also below). In that report, conducted by independent researchers and based upon hundreds of scientific documents, researchers conclude that consumers have overpaid millions for organic foods on the false, and even misleading notion that organic foods are safer.

Should we care if people want to spend more on organic?  No.  Certainly people can choose what they want.  And it is always good to support local agriculture for those farms who have made organic their niche.  But it is a problem when people push this as safer.

While there is little support to indicate organic is more safe, in some cases, there actually may be increased risk.  Organic farmers and processors do not have the arsenal of preventive measures available that conventional farmers and processors do, so spoilage and pests can be a bigger issue.  One issue in particular...mold spoilage...that has the potential to increase the risk of mycotoxins, byproducts of mold growth that can cause serious health consequences.  Cleaning and sanitizing also becomes more difficult since there are limited choices of what can be used.  The same goes with preservatives.

As pointed out by Mr. Block, many of the organic producers and processors have pushed against having to comply with food safety regulations such as those proposed in FSMA.

It is interesting to note that many people who want organic also want to be sustainable.  However, with organic practices, there is the challenge of lower yields / higher loss, so this counters being more sustainable.  With food security being a huge issue worldwide, and even in the US, organic foods may not be the best answer.

Is organic food more nutritious than conventionally grown food?  No.  There is no evidence to support this either.

Des Moines Register - Opinion
http://www.desmoinesregister.com/story/opinion/columnists/2014/10/07/john-block-consumers-misled-organic-food-safety/16840717/
Consumers are misled about organic safety
By John Block 11:08 p.m. CDT October 6, 2014

California University Recalls Chocolate Bars

A university in California is recalling candy bars that were produced by a student group in less-than-sanitary conditions.

While the story does not indicate how the contamination event occurred, if one had to guess, it would be that the student group made the product without following good sanitation procedures.  Later, a wiser individual(s) realized this (and this person(s) was probably not involved when the product was initially made) and raised questions about sanitation and allergen control.  The group was not able to answer these questions, thus putting the University at risk.  Rather than waiting for people to get ill and for a scandal to erupt, the University took a proactive posture and recalled the product.

Does this situation apply outside a university setting? Absolutely.  Anytime some genius thinks that they can produce product for sale on the fly without going through the proper channels, laying out a food safety plan, etc. This could be a temporary side operation that someone wants to do in a processing facility or a foodservice operation, or a volunteer group that thinks it can easily raise money. 

Here at Penn State, the risk management group has a strict policy regarding  products being made and branded as Penn State.  For good reason.


 The Tribune
http://www.sanluisobispo.com/2014/10/04/3280284/cal-poly-recalls-6-of-its-chocolate.html
Cal Poly recalls some chocolate bars because of possible contamination

Candies may contain allergens or infectious material, spokesman says
By Nick Wilson
nwilson@thetribunenews.com
October 4, 2014

Cal Poly has voluntarily recalled six varieties of its chocolate candy bars, citing possible contaminations.

The bars may have been tainted with peanut, milk or soy allergens and possibly exposed to microbial contamination, which can include infectious materials such as bacteria, yeast, or mold, the university said.

FDA Investigation of Almond Butter Facility Involved in Salmonella Outbreak

The FDA Investigation report on the nSpired Natural Foods facility was issued. The facility was responsible for a Salmonella outbreak in August of this year where 4 people were reported to have fallen ill. The company subsequently conducted a recall of almond butter and peanut butter products.

For ease of reading, the contents of the FDA investigation were reprinted below.  If you had to summarize it, one would say that the facility floors and equipment was not cleanable due to cracks and poor welds.  Build up on equipment was noted and other procedures such as handwashing and sanitation were lax.   Of course, Salmonella was discovered in environmental samples.

This is a good learning tool for facilities where post process contamination can be a concern.

 

OBSERVATION 1

Failure to manufacture foods under conditions and controls necessary to minimize the potential for growth of microorganisms and contamination.

Specifically,

Two environmental sub-samples (INV 858387) collected on 7/16/2014 within Bakery ____ during tbe manufacturing of dried pasteurized almonds lot 5461, were determined to be positive for Salmonella. The locations of the sub-samples are listed below:

                Sub 175 Floor below cooling tower, east side, northern floor surface
                Sub 188 Floor below cooling tower, west side, southern floor surface

Trucking Industry Deploying Tracking Technology in Preparation of FSMA

 The trucking industry has begun to consider the impact of the Food Safety Modernization Act (FSMA) on their operations.  In order to comply, there will be greater need to track, monitor and record their loads, especially temperatures of refrigerated loads.

Trucking Info
http://www.truckinginfo.com/channel/fleet-management/article/story/2014/10/trailer-tracking-and-food-safety.aspx
Fleet Management
Trailer Tracking and Food Safety
New regulations will make tracking technology even more prevalent.
September 2014, TruckingInfo.com - Department
by Jim Beach, Technology Editor - Also by this author

Trailer tracking technology has been around a number of years, with a growing number of refrigerated and other food-related carriers deploying the technologies. But upcoming federal regulations will make it even more important.

“Trailer tracking was used as a ‘throw-in,’ but now if you aren’t tracking trailers, you are behind the curve,” says Chris MacDonald, vice president sales, StarTrak business for Orbcomm. MacDonald estimates that up to 80% of the top 100 fleets use trailer-tracking technologies. “The ROI comes from having the ability to effectively manage your trailer community in a more cost-effective way.”

For refrigerated carriers, industry estimates say that about a third of all refrigerated units on the road use some type of telematics, says Mark Fragnito, product manager, telematics, for Carrier Transicold. “The number of refrigerated fleets that use telematics systems has been steadily growing.”

The Cost of Foodborne Illness for Each of the Major Pathogens

 The USDA Economic Research Service issued a series of cost estimates for the various types of pathogens such as Listeria, Salmonella, and Norovirus.

According to these estimates, the cost of foodborne illness exceeds $15 billion, and this does not include industry associated costs of recalls, loss in brand equity, etc.


USDA - ERS
http://www.ers.usda.gov/data-products/cost-estimates-of-foodborne-illnesses.aspx#48498

Cost Estimates of Foodborne Illnesses


The Cost Estimates of Foodborne Illnesses data product provides detailed data about the costs of major foodborne illnesses in the United States, updating and extending previous ERS research. This data set includes:
Detailed identification of specific disease outcomes for foodborne infections caused by 15 major pathogens in the United States
Associated outpatient and inpatient expenditures on medical care
Associated lost wages
Estimates of individuals’ willingness to pay to reduce mortality resulting from these foodborne illnesses acquired in the United States.

Minnesota Company Recalls Meat Meals after Listeria Positive Test

A Minnesota company is recalling meat and poultry meal products after USDA testing found a sample of the product to be positive for Listeria.  No illnesses have been reported.

The company then indicated that through their own internal testing, they found that the roasted red potatoes were positive for Listeria. These roasted red potatoes were supplied by another company, but no information was listed for the name of that company.
 
 
USDA News Release
Minnesota Firm Recalls Meat and Poultry Products for Possible Listeria Contamination
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2014/recall-068-2014-release
Class I Recall 068-2014
Health Risk: High Oct 8, 2014

Congressional and Public Affairs  Lauren Kotwicki
(202) 720-9113

WASHINGTON, Oct. 08, 2014 – Buddy’s Kitchen, a Burnsville, Minn. establishment, is recalling approximately 62,488 pounds of meat and poultry products due to possible contamination with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.