Raw Chicken Juice - Understanding the Risk for Foodborne Illness from Campylobacter

Do people understand the risk when opening that package of raw chicken breasts?  Are they concerned about safe handling of the packaging material and the associated raw chicken juice (or more technically, the exudate)?  Maybe not as much as they should.

A recent study looked at the prevalence of Campylobacter, one of the leading causes of sporadic diarrheal illness in the US, within the package as well as on the outside of the package.  They found that Campylobacter was present in the chicken juice in 60% of packages where the chicken juice was tested.   As for the packaging, none of the outer surfaces had Campylobacter, except for one of the packages that was leaking.

Campylobacter is a commonly found on raw chicken, found on the surface of both skin-on and skin-off chicken, whether parts or whole.  Within the package, it can be found in the juice that comes off the bird, the surface of the bird, and the inner packaging.  Because of this, it is important that consumers not only properly handle the chicken meat, but also the packaging and any dripping chicken juice from the bird or the package.  Drops of chicken juice should be cleaned properly as you go.   Of course, handwashing is critical after handling the meat and the package.   It is also important to purchase packages that are not leaking and to make sure that the less-than-attentive store clerk bags the raw chicken separate from the other foods (in plastic).

Since chicken juice is clear, unlike exudate from red meat which is red in color, drops are more easily missed, or perhaps, not given the same attention.  However from a pathogen standpoint, this research shows that there is a high risk level for pathogen contamination in that chicken juice.

Detection of Campylobacter on the Outer Surface of Retail Broiler Chicken Meat Packages and on Product Within 
Food Protection Trends, vol. 36, no. 3, pp. 176-182, May 2016
Volume 36, Issue 3: Pages 176–182
https://www.foodprotection.org/publications/food-protection-trends/archive/2016-05-detection-of-campylobacter-on-the-outer-surface-of-retail-broiler-chicken-meat-packages-and-/

Additional Recalls Due to Sunflower Seeds with Potential for Listeria

A number of companies have announced or expanded recalls due to the potential for Listeria in sunflower seeds.    This is part of the SunOptima Sunflower Seed Recall due to Listeria.

• Kashi is recalling certain varieities of granola bars, 
• Back Country is expanding their recall.
• Quaker Oats is recalling Quaker® Quinoa Granola Bars, all due to the potential of one of their ingredients to have Listeria.
• Clif Bar is recalling various bars containing sunflower seed.
• Jungle Jim and Windy Acres are recalling product.

FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm504285.htm
Kashi Company Voluntarily Recalls One Variety of Kashi® Granola Bars and One Variety of Bear Naked® Granola Due to Potential Health Risk Related to Sunflower Seeds

For Immediate Release
May 31, 2016

Growth of Listeria on Caramel Apples, not Fresh Apples

Researchers found that Listeria grew on caramel apples when inoculated on the stem end, but for fresh apples, there was no growth but only survival.  So the caramel and along with the stick help to form a microenvironment within the apple.

This is a good reason why we have not seen Listeria outbreaks associated with fresh apples.  However, since it survives, there must be controls in place for apples that will be used as an ingredient in foods that may support growth.


The Packer
http://www.thepacker.com/news/report-listeria-spreads-faster-caramel-apples-fresh-apples?
Report: listeria spreads faster on caramel apples than fresh apples
By Doug Ohlemeier May 31, 2016 | 5:15 pm EDT

Listeria proliferates faster on caramel apples than fresh apples, according to research.

Flour Recalled As Investigators Try to Link to E. coli Outbreak

General Mills is recalling 10 million pounds of raw flour as federal and state agencies are investing 38 occurrences of E.coli infections across 20 states between December 21, 2015, and May 3, 2016.  The specific type of E. coli is E. coli O121, a non-O157 STEC, that can cause bloody diarrhea, dehydration, and in more susceptible people, it can cause kidney damage.   In 2013, this organism was responsible for an outbreak linked to frozen chicken quesadilla, a product that required cooking.

The outbreak investigation showed that roughly half of the 38 people infected used flour, some of them stated using Gold Medal brand.  So far, the flour has not tested positive for the organism.

So how does E. coli get into flour?  Probably from the raw material.  One study looking at a large number of samples, found that 12.8% of flour samples found E. coli (not strain specific) in raw flour. 

Of course, if the products made from the flour are properly cooked, that cooking will destroy the organism. However, people do eat raw dough products, including cookie dough. Nestle raw cookie dough was involved in an E. coli outbreak in 2009 where people were probably eating raw cookie dough.   In a report of that incident, investigators were not able to find the actual source of the E. coli. And like that case, it is not likely that they will be able to find this strain of E. coli.From that report:

Despite extensive traceback and environmental investigations and testing by regulatory agencies and company A, the source and route of product contamination remains undetermined. Possible means of contamination include introduction of a contaminated ingredient during processing, a lapse in plant biosecurity measures, intentional contamination, or cross contamination with another food processed in the plant. Although the manufacturing plant is located in a rural area in the mid-Atlantic United States, investigators did not observe any obvious breach in biosecurity that would facilitate introduction of E. coli O157 into the facility from the outside. No significant food handling or safety violations were identified at the plant that could result in cross-contamination within the plant.

In the end, don't eat raw dough, including cookie dough.  Clean up as you go, washing up any spilt flour.




 FDA News Release
http://www.fda.gov/Safety/Recalls/ucm504235.htm
Gold Medal, Gold Medal Wondra, and Signature Kitchens Flour Recalled Due to Possible E. coli O121 Contamination

Public Swimming Pools - Properly Maintained or Cesspool?

How clean is your public pool?  How about that hot tub?  With summer here, time to think about the sanitary quality of your pool or hot tub and how that can impact you and your family's health.  Have you considered testing the water in your community pool...maybe it is time to start.  Nothing wrong with a little paranoia.   In a summary report, CDC found that most pools surveyed (about 80%) had at least one violation.  And if that violation is a low sanitizer level, fecal oral transmission just became a lot easier.  Especially in that kiddie pool. Here are some things CDC suggests:

• Check for inspection results online or on site before using public pools or hot tubs  [Also, ask the pool staff...if they seem disgruntled or clueless, that is not a good sign].
• Use a test strip (available at most superstores or pool-supply stores) to determine if the pH and free chlorine or bromine concentration are correct. CDC recommends:
• Free chlorine concentration of at least 1 ppm in pools and at least 3 ppm in hot tubs/spas.
• Free bromine concentration of at least 3 ppm in pools and at least 4 ppm in hot tubs/spas.
• pH of 7.2–7.8.
• Make sure the drain at the bottom of the deep end is visible. Clear water allows lifeguards and other swimmers to see swimmers underwater who might need help.
• Check that drain covers appear to be secured and in good repair. Swimmers can get trapped underwater by a loose or broken drain cover.
• Confirm that a lifeguard is on duty at public venues. If not, check whether safety equipment like a rescue ring with rope or pole is available.

Recalls Continue for Sunflower Seed Contaminated with Listeria

A number of companies have issued recalls in light of the finding and subsequent recall of sunflower seeds for Listeria by SunOptima.  (SunOpta’s recall Information):

C. J. Dannemiller Co. Annouces Recall of "Sunflower Kernels, Roasted and Salted" and "Sunflower Kernels, Roasted No Salt" Because of Possible Listeria monocytogenes
http://www.fda.gov/Safety/Recalls/ucm503080.htm
May 24, 2016
C. J. Dannemiller Co. is recalling SunOpta 50# bags and 30# cases of roasted sunflower kernels roasted and salted, and sunflower kernels roasted no salt because they have the potential to be contaminated with Listeria. Listeria is 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.

Antibiotic Resistant E. coli Superbug Found in US

A strain of E. coli with resistance to the antibiotic Colistin, considered the last-line defense against antibiotic-resistant bacteria, was found in a Pennsylvania woman.  This is the first case here in the US.  It was found when she was being treated for a urinary tract infection.

This superbug had been earlier found in China in a few people , in pigs, and pig meat, and then a little later in Europe.

Washington Post
https://www.washingtonpost.com/news/to-your-health/wp/2016/05/26/the-superbug-that-doctors-have-been-dreading-just-reached-the-u-s/
The superbug that doctors have been dreading just reached the U.S.

For the first time, researchers have found a person in the United States carrying bacteria resistant to antibiotics of last resort, an alarming development that the top U.S. public health official says could mean "the end of the road" for antibiotics.

FDA Report on 5th Annual Review of Reportable Food Registry

FDA released their 5th annual report from entries into Reportable Food Registry.

The Reportable Food Registry (RFR or the Registry) is an electronic portal to which reports about instances of reportable food must be submitted to FDA. "A reportable food is an article of food/feed for which there is a reasonable probability that the use of, or exposure to, such article of food will cause serious adverse health consequences or death to humans or animals."

The findings in this report provide a summary of the issues experienced within the food supply chain. These issues are seen in the many recalls reported.

Highlights from Report:

SALMONELLA

• Overall, the 50 primary reports for Salmonella in Year 5 remained similar to the 58 primary reports observed in Year 4.
• Data from the fifth year of operation of the RFR indicates that spices and seasonings account for the majority of Salmonella-related reports.
• The largest decrease in Salmonella was observed in the animal food/feed (including pet food) commodity, with a total of 6 primary entries in Year 5 compared to 18 entries in Year 4, representing 31% of Salmonella entries in Year 4 and decreasing to 11.8% of total Salmonella entries in Year 5.

FDA Releases Final Rule on Food Defense - Preventing Intentional Contamination of Food - Summary

The rule, titled Mitigation Strategies To Protect Food Against Intentional Adulteration, applies to domestic and foreign food companies that are registered with the FDA to address hazards that may be introduced with the intention to cause wide scale public health harm. . Basically, if you are producing food for sale and have registered your facility with FDA, then you have to have a food defense plan. There are a few exemptions to who has to apply.

Commentary - this is very broad/open and care must taken when preparing this program  A concern would be claiming too many vulnerabilities and then having to correct too much (and the expense of that).

Below is a summary of the major sections of the document.

Requirements - "Each covered facility is required to prepare and implement a food defense plan. This written plan must identify vulnerabilities and actionable process steps, mitigation strategies, and procedures for food defense monitoring, corrective actions and verification. A reanalysis is required every three years or when certain criteria are met, including mitigation strategies that are determined to be improperly implemented. " .

1.  You must prepare, or have prepared, and implement a written food defense plan.

This includes: