Articles on food posioning and heart infections, prostate cancer and Alzheimer's

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  Is deadly bacteria lurking in your dishwasher? Scientists discover pathogens linked to food poisoning and fatal heart infections build-up in the kitchen staple

  Researchers from the University of Ljubljana, in Slovenia, found the kitchen staple can contain E.coli, which causes life-threatening food poisoning,...

  
  
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  Fatty Western diets make prostate cancer more aggressive - but a new type of statin could control the disease, new study claims

  Researchers at Harvard and Beth Israel have made a 'breakthrough' discovery about how prostate cancer is fueled.

  
  
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  Salt-heavy diet increases the risk of Alzheimer's by starving the brain of oxygen, new study finds 

  Too much salt triggers a gut immune response that deprives the brain of oxygen and releases neuron-damaging chemicals, according to a new Weill Cornell...
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Drinking any more than A THIRD of a pint of beer a day impairs people's response time, study finds

Researchers from Oxford University found consuming more than 10g, or one unit, of alcohol every day significantly reduces people's cognitive function,...

Chickens Bought at Farmers’ Markets Harbor Harmful Bacteria

October 8, 2013

The week I spent in the hospital fighting food poisoning ranks among the worst weeks of my life. I was miserable from the nonstop vomiting and diarrhea, and, because I was pregnant with twins at the time, I was also terrified about what the infection might be doing to my babies.

So I pay attention when there’s news about food poisoning. And the latest news is a shocker, because it concerns something that people generally think of as wholesome and healthy—farmers’ markets. These markets are popping up all over, partly in response to the “eat local” movement. After all, foods grown closer to home don’t have the negative environmental impact that comes with long-distance trucking, and they’re generally fresher, too. That’s why people are flocking to farmers’ markets for fruits, veggies, eggs, meats, dairy foods and more.

But when it comes to one particular type of food, buying from a farmers’ market could set you up for your own nasty bout of food poisoning. According to a new study, the raw chickens sold in farmers’ markets tend to be very high in dangerous bacteria.

Given that foodborne ailments account for 48 million gastrointestinal illnesses, 128,000 hospitalizations and 3,000 deaths each year in the US, it’s important to know how to lower your risk.

COUNTING YOUR CHICKENS’ BACTERIA

Researchers from Pennsylvania State University’s department of food science bought 100 raw, whole chickens from five large-chain supermarkets—50 nonorganic and 50 organic birds. They also bought 100 raw, whole chickens from 21 different poultry vendors at farmers’ markets around Pennsylvania. Regardless of any claims made on their labels, the chickens purchased at farmers’ markets did not have any third-party or government certifications to back those claims (e.g., “organic”), so they were grouped into one category for testing purposes.

All the chickens were transported back to the lab in coolers and then rinsed with a sterile solution. But instead of letting the used solution go down the drain, this “rinsate” was collected and analyzed.

Now the shocking part: The farmers’ market chickens were by far the worst in terms of contamination. Comparisons…

Farmers’ market: 90% of chickens tested positive for Campylobacter bacteria…and 28% tested positive for Salmonella. Both of these types of bacteria can readily cause food poisoning.

Supermarket/organic: 28% of chickens tested positive for Campylobacter…and 20% tested positive for Salmonella.

Supermarket/nonorganic: 52% of chickens tested positive for Campylobacter…and 8% tested positive for Salmonella.

More grossness: The researchers also looked for various microbes known as “hygiene indicators,” such as E. coli, that typically are measured to assess the effectiveness of sanitation practices and potential fecal contamination on meat and poultry products. It turned out that the birds from farmers’ markets were much higher in these hygiene-related microbes than conventional nonorganic grocery store chickens (and, surprisingly, the organic supermarket chickens also had high counts).

Typically, conventional processors use several antimicrobial interventions to remove these bacteria or reduce their concentration. So the study results suggest that farmers’ market vendors may not be using antimicrobial practices in their processing. While organic chicken processors no doubt are using organic antimicrobial interventions, the researchers said, the higher E. coli counts seen in organic chickens could be due to issues with storage, packaging and/or transport.

PLAYING CHICKEN WITH YOUR HEALTH

According to federal law, poultry processors who process 20,000 birds or fewer each year are exempt from the daily or bird-by-bird USDA inspections that are meant to ensure that preventive measures are taken to reduce bacterial contamination. Clearly the process isn’t working well, since even a large portion of supermarket chickens harbored bacteria—but the inspections probably help somewhat. The researchers for this study can’t say for sure that the small-scale farmers’ market poultry vendors were not inspected by the USDA, but it’s unlikely that they were.

Also, since this study looked only at farmers’ markets in Pennsylvania, we don’t know whether the scope of the problem is the same in other states, so additional research is needed. Still, there’s no reason to suspect that Pennsylvania would be uniquely problematic in this regard.

Stay safe: You may think that rinsing your chicken before cooking it will wash away bacteria—but in fact, rinsing poultry is the worst thing you can do. It isn’t very effective at removing bacteria…and it sprays contaminated water droplets around the kitchen, where the microbes can survive for days or even weeks. For more information on that topic plus additional food-safety tips, read “Don’t Rinse the Chicken...and Other Secrets to Avoiding Food Poisoning.”

The researchers hope to develop food-safety training programs for poultry vendors who sell their wares at farmers’ markets. But until such programs are in place, you may want to stick to produce when you visit your local farmers’ market…or be very, very careful to cook your farmers’ market chickens (as with all poultry, including organic) to a minimum internal temperature of 165°F to kill off bacteria.

Source: Catherine Nettles Cutter, PhD, professor, department of food science, The Pennsylvania State University, University Park. Her study was published in Journal of Food Safety.

http://www.bottomlinepublications.com/content/article/diet-a-exercise/chickens-bought-at-farmers-markets-harbor-harmful-bacteria

NZ dairy giant issues global botulism alert

Posted on 3 August 2013 - 04:12pm
Last updated on 4 August 2013 - 10:36am

WELLINGTON (Aug 3, 2013): New Zealand warned international health authorities Saturday of exported dairy products, including infant formula, containing a bacteria that could lead to botulism -- a potentially fatal illness.

The government said the contaminated whey protein concentrate, or products using this ingredient, had been exported to Australia, China, Malaysia, Saudi Arabia, Thailand and Vietnam.

Dairy giant Fonterra, which manufactured the product more than a year ago, said eight customers had been advised and were investigating whether any of the affected product was in their supply chains.

If necessary, contaminated consumer products would be recalled, the company said in a statement.

There have been no reports of any illness linked to consumption of the affected whey protein.

New Zealand Trade Minister Tim Groser said health authorities around the world, including the World Health Organization, had also been alerted to the contamination.

"As soon as New Zealand authorities were notified of this risk, we immediately acted to inform relevant authorities around the world," Groser said.

"This has included formally notifying Infosan, the World Health Organization's international food safety regulators network. As more information on this issue is confirmed we will provide our trading partners with further updates.

"We understand that the markets to which contaminated whey protein concentrate, or products using this ingredient, has been exported are Australia, China, Malaysia, Saudi Arabia, Thailand and Vietnam."

Fonterra said the affected product was used in a range of drinks including infant formula and sports drinks.

"We are doing everything we can to assist our customers in ensuring any product containing this ingredient is removed from the marketplace and that the public is made aware," Fonterra chief executive Theo Spierings said.

Three batches of whey protein concentrate manufactured in May last year recently tested positive for Clostridium botulinum.

The batches have been used to form 870 tonnes of products sold in a variety of markets, the Ministry for Primary Industries' Acting Director General Scott Gallacher said.

The symptoms of botulism include nausea, vomiting and diarrhoea, followed by paralysis, and it can be fatal if not treated.

Fonterra said the potential impact on someone consuming a contaminated product would depend on their age and the amount they consumed.

For an adult, a small amount of contaminated whey protein "would probably pass through unnoticed", Fonterra's managing director of New Zealand milk products, Gary Romano, told reporters.

Dairy exports are New Zealand's major earner and its products are particularly popular in Asia, where they are considered the gold standard.

According to government data the dairy industry contributes 2.8 percent to New Zealand's GDP and about 25 percent of its exports. It is worth NZ$10.4 billion (US$8.1 billion) annually.

New Zealand accounts for one-third of the world's cross-border trade in dairy products.

Fonterra, the world's largest dairy exporter, reported revenues of NZ$19.8 billion ($15.5 billion) in the 2012 financial year. – AFP

http://www.thesundaily.my/news/788025

NZ struggling to complete tainted milk recall

Posted on 7 August 2013 - 09:40am
Last updated on 7 August 2013 - 10:43am

WELLINGTON (Aug 7, 2013): New Zealand was struggling to meet a self-imposed deadline to remove tainted baby formula from shelves worldwide Wednesday and end a botulism scare that has triggered global recalls.

Both the government and dairy giant Fonterra said earlier this week they hoped to ensure the last of the contaminated formula was out of circulation by late Wednesday, but ministers have since warned they can offer no guarantees.

About 90 percent of the product, which was distributed from China to Saudi Arabia, has been collected and Trade Minister Tim Groser said officials were combing Fonterra's records to find the rest.

"It's a question of working through by a process of elimination to find where the last remaining can is... it's really unfortunate, it's just taking time," he told TV3 on Wednesday.

Economic Development Minister Stephen Joyce said the formula had been cleared from New Zealand stores but "internationally there's still some that's being verified, exactly where it is".

"There will be some that's been effectively sold to end users and may or may not be returned," he said on Radio New Zealand.

Joyce acknowledged the botulism scare has dented New Zealand's "clean, green" reputation, particularly in China, where Fonterra has used the country's premium reputation to create a multi-billion dollar dairy market.

"I've read some interesting comments in the last 24 hours, people saying it's not as big as you think, well I beg to differ, it's very significant," he said.

In an editorial that was reportedly widely published in Chinese media, state news agency Xinhua blamed lax regulations in New Zealand for allowing the product to be exported.

It also raised concerns the problems were systemic, pointing to Fonterra's involvement with a Chinese company it part-owned that in 2008 illegally laced milk with the chemical melamine, resulting in six children dying and 300,000 falling sick.

There have been no reports of illness in the latest scare but Groser said such sentiments in one of New Zealand's major export markets were "not pretty".

"I have a very firm view that this is not going to be won by a slick PR campaign," he said.

"The number one thing is to fix the immediate problem. That will determine our real ability to recover our position." – AFP

http://www.thesundaily.my/news/791164

NZ milk powder contaminated with bacteria

Posted on 5 August 2013 - 09:55am
Last updated on 5 August 2013 - 12:25pm

WELLINGTON (Aug 5, 2013): New Zealand Prime Minister John Key on Monday accused dairy giant Fonterra of delaying in sounding the alarm over products tainted with a potentially fatal bug, as investors sent the company's shares tumbling.

Fonterra revealed on Saturday that a whey product used to make infant formula and sports drinks had been contaminated with a bacteria that can cause botulism, prompting immediate action from China, a major market for New Zealand's dairy products.

Key said he was concerned at the impact on farm-reliant New Zealand's reputation as a supplier of "clean, green" dairy products, particularly in Asia where its infant formula has long been regarded as gold standard.

He said it was difficult to understand why Fonterra did not act immediately when tests last year showed there were problems with three batches of whey.

"I'm a bit staggered that in May of 2012, when this whey was produced, that it (Fonterra) did show something in its testing, but clearly not something that was of concern to the company because they allowed it to go out," he told Radio New Zealand.

"You would have thought that for a business where its top business is essentially based around consumer confidence, food safety and the quality of its products, that they are risks that you wouldn't take."

He said the government had a team of more than 60 personnel working to contain the fallout from the contamination and would eventually seek a "forensic" examination of how Fonterra had handled the crisis.

The Fonterra Shareholders' Fund fell 8.7 percent at the open on the New Zealand stock exchange as investors had their first chance to react to the scare, later recovering slightly to be down 5.9 percent at NZ$6.70 around midday.

The countries that the contaminated whey was exported to include Australia, China, Malaysia, Saudi Arabia, Thailand and Vietnam.

New Zealand officials say China has blocked all imports of its milk powder, while there are also reports that Russia has recalled Fonterra products and advised customers not to buy them.

Fonterra said there had been no reports of illness linked to consumption of the tainted product, which contains the bacteria Clostridium bolulinium, which can cause botulism, an infection that can lead to paralysis and death if left untreated.

The company has blamed the contamination on a dirty pipe at a North Island processing plant.

The New Zealand Infant Formula Exporters Association said none of the products made by its members were affected but it had been caught in a global backlash due to the poor quality of information being released by Fonterra.

"There wasn't full and frank disclosure right at the beginning and this has led to a lot of rumours spreading in the marketplace, which is what we're seeking to counter now," spokesman Chris Claridge told TVNZ.

New Zealand is the world's largest dairy exporter and the NZ$10.4 billion ($8.1 billion) sector accounts for about 25 percent of its exports. – AFP

http://www.thesundaily.my/news/788944

Tainted milk powder recalled

Posted on 4 August 2013 - 10:08pm
Last updated on 5 August 2013 - 08:05am

Dorothy Cheng

KUALA LUMPUR (Aug 4, 2013): Selected batches of Dumex, Mamex and Bebelac milk powder products were recalled today by local distributor Danone Dumex (Malaysia) Sdn Bhd after a global recall warning by New Zealand-based Fonterra dairy company that an ingredient used in the products may cause botulism food poisoning.

Danone Dumex, in a statement today, said Fonterra informed the company that one of their ingredients had a potential quality issue.

"The safety of our consumers is our primary concern. Danone Dumex's quality and food safety management system includes rigorous testing procedures of our finished products. None of the products tested and sold in Malaysia indicate any contamination.

"However, given the new information supplied by Fonterra, we have taken the decision to make a precautionary recall on 34 batches of products," it said.

The New Zealand authorities had on Saturday issued a warning on whey protein concentrate (WPC) products manufactured by Fonterra as they were suspected to be contaminated with Clostridium botulinum, which can cause food poisoning.

WPC is an ingredient in infant formula, growing-up milk powder and sports drinks. It was reported these products are exported from New Zealand to several countries including Malaysia.

This new information indicated that some of the ingredients supplied to Danone Dumex may also have been contaminated. For this reason, Danone Dumex has instigated a precautionary recall in Malaysia.

"Consumers should not feed products with these batch numbers to infants. If you have been using these products to feed your infant and your child shows any sign of illness, please contact your health care professional as a precautionary measure," the company said.

The recall does not include other batches of the same products and other Danone Dumex products.

Consumers who have recently purchased any products with the relevant batch numbers have been advised to return them to the place of purchase for a full refund.

According to Danone Dumex, retailers have been informed and recalls are underway.

Further information can be obtained from the Dumex Careline at 1 800 38 1038.

http://www.thesundaily.my/news/788771

Travel healthy!

Sunday December 16, 2012

 

By Dr K.C. WONG

Learn how to prevent digestive problems while travelling.

Travelling can be really fun and exciting for both families and individuals. However, it can also mean hectic schedules and over-indulgent eating.

With all the changes in routine, weather, and rushing through meals, one could end up with some unpleasant gastrointestinal (GI) problems.

And there are few things that can upset travel plans, or make a trip more miserable, than a malfunctioning digestive system.

Tummy troubles

Diarrhoea and food poisoning

The temptation to try different foods, especially street food, could potentially lead to diarrhoea.

This may happen as a result of contaminated food and drinks, which have not been prepared hygienically. These foods may contain bacteria, viruses, toxins or parasites, which give rise to GI infections and causes diarrhoea.

It is important to be aware that severe diarrhoea can lead to dehydration, and can be life-threatening for young children and the elderly.

Severe diarrhoea occurs if one has repeated diarrhoea lasting more than three days; blood and mucus in the stool (also known as dysentery); inability to feed, with repeated vomiting episodes lasting more than two days; reduced urine output; and high fever in excess of 38°C.

One must seek medical advice when this occurs.

Constipation

Constipation is infrequent bowel movement, sometimes associated with straining and the passage of pellet-like stools.

Constipation could be caused by a lack of fibre in your diet, as you may not be taking the necessary amount of vegetables and/or fruits while travelling.

The inability to move your bowels can be both painful and frustrating. If your constipation is prolonged, seek medical help as soon as possible.

Heartburn

Heartburn is another painful and unpleasant condition that causes a burning or warm, unpleasant sensation in your chest.

This happens when gastric acid travels from the stomach and into the oesophagus (acid reflux), resulting in heartburn.

This occurs when one overeats, consumes excess alcohol, eats oily, spicy and acidic foods, or takes certain medications (commonly painkillers, especially non-steroidal anti-inflammatory agents, eg Ibuprofen etc).

Indigestion

Do you feel bloated after eating?

This is indigestion, which is caused by excessive stomach acid, or eating too quickly, which is very uncomfortable.

Symptoms may range from the bloated feeling of mild indigestion to more severe pain with nausea and vomiting. You may also experience pain or discomfort in the stomach and under the ribs.

If these symptoms are severe or prolonged, you should consult a doctor as soon as possible.

Protect yourself

While many GI problems can occur while travelling, there are also precautions you can take to avoid these unpleasant experiences.

Keep up your regular eating routine

If you are following a tour, the meal times could be very different from what you are used to.

Try to stick to your regular breakfast, lunch, and dinner times as much as possible so that your body does not get thrown off from the changes of your daily routine.

If this is not possible, then be sure to bring along your own supply of food to stave off hunger pangs.

Drink plenty of fluids

It is important to stay hydrated while travelling in order to prevent both diarrhoea and constipation.

Avoid drinking water directly from the tap, and unpasteurised drinks. Buy bottled water, but make sure the seal is intact before you drink.

If you have to drink or cook with water from the tap in your hotel room, make sure that you boil it first to kill off any germs.

Try to avoid ice cubes, as they may be made from tap water, which is contaminated.

Don’t overindulge on food

Avoid piling up on huge portions of food and eating a diet high in calories, as these can lead to indigestion, heartburn and diarrhoea.

Eat at a leisurely pace, as eating too quickly may lead to indigestion and heartburn.

Avoid certain foods

Stay away from raw foods, and make sure that any meat you eat is well-cooked as meats, dairy products, fruits, and vegetables can be contaminated with bacteria.

Peel any fruits and vegetables that you may want to eat, and be cautious when it comes to picking foods. Select those that are made with fresh ingredients and prepared hygienically.

Healthy snacks and wet wipes

Be sure to bring some food of your own along in case you get hungry.

Foods like granola bars, dried fruit and foods high in fibre, are good for snacking, and they don’t spoil easily.

Wet wipes are useful to maintain your hygiene, and you can use them to clean the rim of any glasses, bottles, cans or bowls that you use.

Take some probiotics

Yoghurts and cultured milk are good sources of probiotics. They will help restore the natural balance of bacteria in your digestive system, and prevent any germs from attacking and causing problems.

In the event that you do develop stomach problems while travelling, you should seek immediate medical attention if you are in danger of dehydration, or in prolonged pain.

While travelling, be smart about what you eat and drink as you do not want digestive/GI problems to spoil your trip.

Put your health and nutrition first to keep digestive problems at bay. Happy travelling!

■ Dr KC Wong is a consultant physician (internal medicine) and member of the Digestive Health Advisory Board. The author is not associated with, and does not endorse, any brands or products. For a free digestive health info guide or more information, please contact 03-56211408. The information provided is for educational purposes only and should not be considered as medical advice. The Star does not give any warranty on accuracy, completeness, functionality, usefulness or other assurances as to the content appearing in this column. The Star disclaims all responsibility for any losses, damage to property or personal injury suffered directly or indirectly from reliance on such information.

Quick tips
·If you are travelling to areas with known disease outbreaks, get yourself vaccinated before going.
·To manage/prevent heartburn, do not take large meals before going to bed, and avoid lying down immediately after eating. Also, keep your head raised when sleeping (use two pillows if necessary).
·High-fibre foods (in moderation) are good to prevent constipation.
·Avoid eating greasy foods that are high in fat and fibre when having diarrhoea.
·Don’t forget to pack your medications.

Travel healthy!

The 10 Riskiest Foods for Food Poisoning

Every summer I look forward to a favorite warm-weather treat—sweet, juicy cantaloupe. But now after I eat a slice, I can’t help wondering whether every twinge in my tummy is a sign of trouble. What cast this pall on my melon-eating pleasure was last year’s outbreak of cantaloupe-related listeriosis, an illness that comes from eating food contaminated with the bacterium Listeria monocytogenes. That outbreak killed 30 Americans and sickened many more across the country.

 

Am I being paranoid about a problem that’s unlikely to ever affect me? Not at all. “Foodborne illnesses are much more common than people think,” I heard from Barbara Kowalcyk, PhD, cofounder and CEO of the Center for Foodborne Illness Research & Prevention. Indeed, according to the Centers for Disease Control and Prevention, one out of every six Americans, or 48 million people, are affected by foodborne illnesses each year…128,000 of them are hospitalized…and 3,000 die.

When your stomach is upset, how can you tell whether food poisoning is the culprit? You can’t necessarily count on your last meal to give you a clue because incubation periods vary widely—from mere hours to weeks—depending on the specific pathogen causing the illness. Instead, consider the symptoms. “If you have diarrhea and vomiting, there’s a good chance that you have a foodborne illness. Often people say, ‘I have the stomach flu,’ but there is no such thing—the flu is an upper respiratory infection, not a gastrointestinal problem,” Dr. Kowalcyk said.

Which foods are riskiest? The answer depends on whom you ask. According to research from the University of Florida Emerging Pathogens Institute, the foods most likely to cause problems are poultry…nonmeat multi-ingredient dishes (such as sandwiches, sauces and pasta dishes)…pork…produce…beef…deli meats…dairy foods…seafood…game…eggs…baked goods…and beverages.

But the Center for Science in the Public Interest (CSPI) says that the 10 riskiest foods among those regulated by the FDA are, in order, leafy greens…eggs…tuna…oysters…potatoes…cheese…ice cream…tomatoes…sprouts…and berries. (For info on why these particular foods comprise the top culprits, see the CSPI report at http://bit.ly/tQdzt.)

The pathogens: There are two main types of pathogens that cause foodborne illnesses. They are…

• Norovirus. This is the most common and tends to peak in the colder months. It doesn’t grow on food, but you can get it from food or drink that has been contaminated by coming in contact with the virus—from someone’s unwashed hands, for instance, or from sharing utensils with an infected person. Primary symptoms include nausea, stomach cramps, vomiting and diarrhea…some infected people also experience fever, headaches and body aches. Because a patient might vomit or have diarrhea many times in one day, dehydration is a common side effect.
  
• Bacteria. Among those that cause food poisoning are Salmonella, Clostridium botulinum, Listeria monocytogenes and certain strains of Escherichia coli (E. coli), particularly O157:H7. These bacteria grow on the food itself. Summer is prime time for outbreaks because bacteria grow faster in warmer temperatures…and because at this time of year, people tend to eat more produce raw (cooking kills the bacteria). Symptoms are similar to those of norovirus but sometimes can be more dangerous. E. coli, for example, is linked to hemolytic-uremic syndrome (HUS), a disorder that can lead to kidney failure and death.

If you develop symptoms: Fortunately, most cases of food poisoning are relatively mild and symptoms usually subside on their own within a few days. During that time, it helps to stay hydrated by drinking over-the-counter oral rehydration fluids. However, you should see your doctor immediately if you experience any of the following…

• Severe vomiting.
• Severe diarrhea…any bloody diarrhea…or diarrhea that lasts more than a few days.
• Symptoms that suggest severe dehydration (scant or amber-colored urine, very dry mouth, skin that “tents” when pinched, sunken eyes, rapid heartbeat).

Testing determines the specific pathogen, which will dictate treatment. Dr. Kowalcyk said, “Without taking a stool sample and testing it, the doctor is not necessarily going to know the best way to treat you. For example, E. coli should not be treated with antibiotics, whereas some strains of Salmonella should be treated with antibiotics.”

Whether or not you wind up needing a doctor, Dr. Kowalcyk recommended calling your county or state health department to report any suspected case of foodborne illness. Reason: If you are at the beginning of an outbreak, alerting the authorities could help prevent more cases from developing—which means that your quick action potentially could save lives.

Source: Barbara Kowalcyk, PhD, is CEO of the Center for Foodborne Illness Research & Prevention, a national nonprofit organization based in Raleigh, North Carolina. Dedicated to preventing foodborne disease, she cofounded the organization after her toddler died from an E. coli infection. Dr. Kowalcyk coauthored the 2010 National Academy of Sciences report Enhancing Safe Food: The Role of the Food and Drug Administration. She also is an assistant research professor in the department of food, bioprocessing and nutrition sciences at North Carolina State University in Raleigh and an adjunct faculty member in the department of epidemiology at the University of North Carolina at Chapel Hill. www.FoodborneIllness.org

 

Listing Details

Publication

HealthyWoman from Bottom Line

Original publication date

August 5, 2012

 

http://www.bottomlinepublications.com/content/article/diet-a-exercise/the-10-riskiest-foods-for-food-poisoning?utm_campaign=_BQHmobB8souIIT

Chicken liver pâté causing hundreds to fall ill

The fashion to serve just-cooked liver pâté is causing hundreds of people to fall ill with food poisoning every year, public health officials warn today.

 

By Stephen Adams, Medical Correspondent

6:30AM GMT 02 Dec 2011

4 Comments

Chicken liver pâté as it should be, served here with mushrooms Photo: YUKI SUGIURA

 

Chefs who purposefully undercook chicken or duck livers believing it can produce pâté that tastes better are putting diners at risk, they say.

Amateur cooks are also endangering family and friends at dinner parties by serving the dish in the manner, due in part to the trend for cooking meat less thoroughly than their parents might have done.

But the culinary trend of just searing the livers on the outside, leaving the insides pink, means a common type of bacteria that causes food poisoning is ending up on customers' plates.

Official figures from the Health Protection Agency (HPA) show the number of outbreaks of Campylobacter food poisoning caused by eating undercooked liver pâté has risen from three in 2008 to 14 last year.

So far this year there have been 14 outbreaks of Campylobacter food poisoning linked to eating out, 13 of which were caused by eating undercooked chicken or duck liver pâté, resulting in 366 people falling ill.

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Half of the outbreaks were caused by eating food at wedding receptions. One person at a reception had to be treated in hospital after eating contaminated pate.

Bob Martin, head of foodborne disease strategy at the Food Standards Agency (FSA), said: "Unfortunately, levels of Campylobacter in most raw chicken are high so it’s really important that chefs cook livers thoroughly to kill any bacteria, even if recipes call for them to be seared and left pink in the middle.

"The only way of ensuring the pâté or parfait will be safe to serve to your guests or customers is by cooking the livers the whole way through.

"Caterers should also follow good general hygiene practices when cooking and handling poultry livers, to avoid cross contamination with Campylobacter."

In total, the HPA reported 18 outbreaks of Campylobacter poisoning so far this year causing 443 people to fall ill.

Dr Christine Little, an expert in gastrointestinal infections at the HPA, said: "The increase in outbreaks which are due to the consumption of chicken liver pâté has been steadily increasing over the last few years.

"Not only is this dish popular in food recipe magazines it is being served in a variety of different catering venues.

"Illness occurs because the livers are only cooked until they are pink and inadequate cooking will not be sufficient to kill the bacteria. Both the public and the catering industry need to be aware that undercooking this product can result in food poisoning."

Xantha Clay, the food writer, said leaving livers very pink inside did nothing to improve the flavour or texture of a pâté.

"The unctuousness and lovely texture is not from the livers, it's from adding walloping amounts of butter and beating it to add air," she said.

But she added: "It would be difficult to cook chicken livers until they were entirely brown all the way through, and that's not really necessary."

However, she said chefs did not always know the difference between an uncooked "translucent" pink and a properly cooked "white-pink".

She continued: "Despite the fact that they get their food safety certificates, there's a surprising amount of ignorance about food safety and hygiene among professional chefs."

Palates had changed over time, she said, and it was now normal to cook meats a little rarer than in decades past.

"Traditionally, we have tended to cook our meat until it is brown all the way through, particularly due to anxieties about food poisoning that are sometimes misplaced," she said. "But clearly they are not misplaced in this case."

She also emphasised: "I would hate it if people were put off buying chicken livers as a result of this, because they are a cheap and delicious food if cooked properly."

Campylobacter is the most common cause of food poisoning, and the vast majority of cases are caused by home cooking.

There are roughly 600,000 cases annually in England and Wales. About half are caused by contaminated chicken. Figures from the FSA show about two-thirds of raw shop-bought chicken has the bacteria.

Common symptoms include stomach cramps and diarrhoea. Most people start to get better within two or three days and recover fully within a week.

http://www.telegraph.co.uk/health/healthnews/8928264/Chicken-liver-pate-causing-hundreds-to-fall-ill.html

Chicken liver food poisoning link

2 December 2011 Last updated at 01:09 GMT

Chicken liver pate is a popular dish at weddings

 Over 90% of cases of a common form of food poisoning seen this year were due to people eating undercooked chicken liver pate, often at weddings, infection experts have said.

The Health Protection Agency (HPA) analysed 18 outbreaks of Campylobacter in 2011 across England.

In all, 443 people became unwell and one had to be hospitalised.

The Food Standards Agency (FSA) has reminded caterers to cook poultry livers to prevent infection.

Campylobacter is the most common cause of bacterial food poisoning in Britain - there were estimated to have been more than 600,000 cases in 2010 in England and Wales.

Symptoms include diarrhoea, stomach pains and cramps, fever, and generally feeling unwell. Most people are only ill for a few days.

In 2008 there were just three outbreaks linked to undercooked chicken liver pate, but that rose to nine in 2009 and 14 in 2010.

Poultry livers carry a particularly high risk of Campylobacter as the bacteria can be present throughout the liver, not just the surface as is the case for other poultry meat, and may remain a source of infection if they are not cooked sufficiently.

Of the 18 outbreaks, 14 occurred in catering venues, and 13 of these were linked to chicken or duck liver pate.

Seven were linked to wedding receptions at hotels, banqueting venues or public houses and six were associated with catering at other functions such as hotels, clubs and restaurants.

The HPA found that livers used to make the parfait or pate were undercooked allowing the liver to remain pink in the centre.

It said caterers can reduce the risk of their people becoming infected by ensuring that Campylobacter is killed through proper cooking and by avoiding cross-contamination to other foods.

'Inadequate cooking'

Dr Christine Little, an expert in gastrointestinal infections at the HPA, said: "The increase in outbreaks which are due to the consumption of chicken liver pate has been steadily increasing over the last few years.

"Not only is this dish popular in food recipe magazines, it is being served in a variety of different catering venues.

"Illness occurs because the livers are only cooked until they are pink, and inadequate cooking will not be sufficient to kill the bacteria.

"Both the public and the catering industry need to be aware that undercooking this product can result in food poisoning."

She said anyone planning a wedding, or other special event, should be aware of the risks if they were having chicken liver pate to prevent people becoming unwell.

The FSA issued updated advice to caterers on the safe handling and cooking of livers twice in 2010, but Campylobacter outbreaks associated with the consumption of chicken liver pate have continued to occur.

Bob Martin, head of foodborne disease strategy at the FSA, said: "Unfortunately, levels of Campylobacter in most raw chicken are high, so it's really important that chefs cook livers thoroughly to kill any bacteria, even if recipes call for them to be seared and left pink in the middle.

"The only way of ensuring the pate or parfait will be safe to serve to your guests or customers is by cooking the livers the whole way through.

"Caterers should also follow good general hygiene practices when cooking and handling poultry livers, to avoid cross contamination with Campylobacter."


http://www.bbc.co.uk/news/health-15990940
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Virus-tainted oysters bug Britain

 Winter vomiting bug alert over UK oysters as three-quarters are found to contain the norovirus

• Bug causes symptoms such as vomiting and diarrhoea
• Cooking kills virus but oysters are eaten raw

By Daily Mail Reporter

Last updated at 1:55 PM on 29th November 2011
Comments (45)

More than three-quarters of British-grown oysters contain norovirus, known as the ‘winter vomiting bug’, experts have warned.

A study conducted on behalf of the Food Standards Agency found that 76 per cent of oysters tested from UK oyster growing beds had traces of the infectious bug.

Low levels of the virus, which causes symptoms such as vomiting and diarrhoea, were found in 52 per cent of the positive samples, according to the data.

Action: The FSA and producers are finding ways to reduce norovirus levels in oysters

The FSA said it was ‘difficult’ to assess the potential health impact of the findings, as researchers were unable to differentiate between infectious and non-infectious norovirus material in the shellfish.

However, it said the results of the study would be used as part of a review by the European Food Safety Authority, which is to advise the European Commission on what a legal safe level for norovirus in oysters should be.

Currently a safe limit for the highly infectious virus has not been established.

Although most norovirus infections are thought to spread from person to person, contaminated food is still thought to account for a proportion of cases.

A BUG THAT THRIVES IN CROWDED PLACES

• Norovirus is the most common stomach bug in the UK, affecting people of all ages.
• As there is no specific cure, it just has to run its course, but it should not last more than a couple of days.
• Those with the virus should drink plenty of fluids to avoid dehydration and practise good hygiene to help prevent it from spreading.
• The virus is easily spread by contact with an infected person, especially through their hands. It can also be caught through contaminated food or drink or by touching contaminated surfaces or objects.
• Outbreaks in busy places such as hospitals, nursing homes and schools are common because the virus can survive for several days on surfaces or objects touched by an infected person.

Eating raw oysters can carry a risk of catching the bug and other food poisoning because shellfish can contain harmful bacteria and viruses because of the way they feed.

Oysters filter large volumes of water to get their food and any bacteria and viruses that may be in the water can build up within the oyster.

Thorough cooking destroys these, but oysters are eaten raw so they may still contain viruses when eaten.

Infections linked to norovirus tend to be more common during the winter and are caught by 600,000 to one million people in the UK every year.

Andrew Wadge, chief scientist at the Food Standards Agency, said: ‘This research is the first of its kind in the UK. It will be important to help improve the knowledge of the levels of norovirus found in shellfish at production sites.

‘The results, along with data from other research, will help us work with producers to find ways to reduce the levels of norovirus in shellfish, and work within Europe to establish safe levels.’

As part of the study, scientists from the Centre for Environment, Fisheries and Aquaculture Science (Cefas) took samples from 39 oyster harvesting areas across the UK.

David Lees, the lead investigator at Cefas, said: ‘Norovirus is a recognised problem for the sector, and this study provides important baseline data to help the industry and regulators to focus on the key risks.’

Read more: http://www.dailymail.co.uk/health/article-2067522/Norovirus-Oyster-health-alert-quarters-shellfish-contain-winter-vomiting-bug.html

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Heal Naturally-Coriander oil effective against MRSA, food poisoning

The natural remedy for superbugs? Coriander oil could be used to cure food poisoning and MRSA, say scientists
By Tamara Cohen
http://www.dailymail.co.uk/
Last updated at 7:46 AM on 24th August 2011

Coriander: The herb extract is resistant to a range of toxic bacteria

Coriander oil could be used to cure a host of infections including food poisoning and the superbug MRSA, say researchers.

The herb extract is resistant to a range of toxic bacteria which cause infections that are resistant to drugs, a study has found.

Portuguese scientists tested samples of the oil – taken from the seeds of a coriander plant – against 12 lethal bacteria.

All showed reduced growth and most were killed by a solution containing less than 1.6 per cent of the oil.

The team from the University of Beira Interior found the oil attacks and kills the outer membrane of bacteria cells, including salmonella, E.coli and MRSA.

Dr Fernanda Domingues, who co-authored the study, said coriander oil could help the millions who suffer from food-borne illnesses every year.

‘It could become a natural alternative to common antibiotics,’ she said.

‘We envisage the use of coriander in lotions, mouth rinses and even pills, to fight multidrug-resistant bacterial infections that otherwise could not be treated.

‘This would significantly improve people’s quality of life.’

In the UK every year, around one million people suffer a food poisoning, leading to 20,000 needing hospital care and around 500 deaths, according to the Food Standards Agency.

There were 1,900 cases of MRSA in this country in 2009-2010 and nearly 500 deaths.

Dr Domingues explained how the oil works by saying: ‘It disrupts the barrier between the [membrane of bacteria] cell and its environment and inhibits essential processes including respiration, which ultimately leads to the death of the bacterial cell.’

But the authors say more research is needed into how it would be developed into a drug.

Coriander is widely used in Mediterranean and Asian cuisine.

It has been known as a medicinal plant since ancient times but the mechanism by which it works was not previously understood, says the study, published today in the Journal of Medical Microbiology.

Hugh Pennington, former emeritus professor of bacteriology at Aberdeen University said: ‘We have known about the antibacterial properties for a long, long time, but the difficulty in medicine is getting them to the right place to treat salmonella, or MRSA in your hip or whatever.

'Unless it can do that, the discovery is not fantastically important.’

How To Protect Yourself From Food Poisoning

The CDC estimates that roughly 1 in 6 Americans will get sick from food-borne illnesses each year. E. coli outbreaks continue to be a public health problem, both in the States and abroad, especially since our food supply has gone global and we’re able to have fresh produce year-round by importing fruits and veggies. Now, E. coli outbreaks are happening on a never-seen-before scale in Germany with more than 2,500 infections and more than 25 deaths reported since last month. Experts aren’t sure exactly which vegetable triggered the outbreak (though many are pointing to organic sprouts at the moment), or even which country it originated from.

“This particular outbreak shouldn’t affect Americans because it’s rare that perishable produce will make it across the Atlantic, but that doesn’t mean there isn’t risk of an outbreak here in the States,” says Keith R. Schneider, Ph.D, Associate Professor in the Department of Food Safety and Human Nutrition at the University of Florida. Dr. Schneider points out that we’ve had multiple outbreaks in the States, from the salmonella incident linked to Jalapeño peppers in salsa to the E. coli outbreak connected with spinach.

“It’s hard to find the exact source of a food-borne illness because it typically takes two to three days for the first symptoms of an infection to appear, and longer for people to actually visit a doctor. By then, you can’t remember exactly what you ate last Tuesday,” says Dr. Schneider.

“Moreover, contamination might not be from a specific farm or food, but from a point of distribution. It might be from one guy named Eddie who isn’t washing his hands while packaging food.”

Still, the health benefits of eating fresh produce far outweigh the risk, says Dr. Schneider. “You’re much more likely to get sick from meat than you are from produce. You can find pathogens on poultry 50 percent of the time. That’s not even a reason for alarm because all it takes is cooking meat fully to completely kill the bacteria.”

 

The key to avoiding food-borne illnesses is safe handling practices, says Francisco Diez, Ph.D, Professor of Food Safety and Microbiology in the Department of Food Science and Nutrition at the University of Minnesota. “Since poultry is especially likely to have salmonella or another pathogen called campylobacter that normally lives in the intestines of birds, it’s important to cook meat to the proper temperature,” says Dr. Diez.

He recommends using a food thermometer to cook the center of any type of meat or fish to 165 degrees Fahrenheit. “This temperature has sufficient heat to destroy harmful bacteria without overcooking so the meat stays tender and juicy.” Also wash your hands before and after handling meat, and avoid cross contamination by using separate cutting boards and knives for meat and produce.

When it comes to fresh produce, there are certain types that may be more susceptible to pathogens. Here is Dr. Diez’s list of top five at-risk produce, and how to protect yourself from illness.

1. Sprouts. This type of plant, especially alfalfa sprouts, has been linked with E. coli and salmonella. It grows in wet, humid environments that make it easy for bacteria to thrive. The more bacteria on a plant, the greater your chances of getting sick.

How to stay safe: Rinsing well may lower the bacteria count but not eliminate it. “If you’re healthy, your immune system can fight off small amounts of pathogens,” says Dr. Diez. He recommends those most susceptible to food-borne illness avoid sprouts, which includes children younger than 8, people older than 65, pregnant women and those with weakened immune systems. If you eat sprouts, keep them refrigerated between 35 and 40 degrees to curb bacteria growth.

2. Lettuce. Though it’s not exactly clear why it may be more susceptible to contamination, one explanation is that the textured surface of lettuce leaves makes it easier for microbial cells to attach compared to smoother leaves, such as cabbage.

How to stay safe: Remove the outer leaves on a head of lettuce before eating, and wash it thoroughly. You should submerge the entire head in a bowl of water and soak for a few minutes to loosen any soil, and run under regular water to help rinse away remaining particles.

3. Tomatoes. The juicy red fruit has been linked with regular but small outbreaks of salmonella, and experts aren’t sure exactly why. “Some people argue that the tomatoes might have been pre-washed with contaminated water that then got into the produce,” says Dr. Diez. “I wouldn’t recommend eliminating tomatoes from your diet because you can take precautions to prevent possible infection.”

How to stay safe: If you’re eating tomatoes raw, be sure to wash thoroughly in plain water and use a towel to help to wipe away any remaining bacteria. Also, don’t buy tomatoes that are at all cut or bruised. When the skin of any vegetable is damaged, there’s more of a chance for bacteria to get into the product, and then there is no way to eliminate it unless you cook it to ensure pathogens get killed.

4. Melons. Melons have a rugged surface, and pathogens may be more easily trapped in nooks and crannies. Plus, people often forget to wash this fruit since the fleshy part that you eat isn’t readily exposed to germs.

How to stay safe: Bacteria gets transferred inside the flesh by knives when people cut through the rind of unwashed melons. Before you enjoy your summer cantaloupe or watermelon, be sure to thoroughly wash and scrub the outer surface with a soft produce brush.

5. Spinach. Like lettuce and melons, spinach leaves’ crinkly surface may make it more susceptible to bacteria. Also like other produce grown close to the ground, it may come into contact with contaminated animal feces.

How to stay safe: Submerge spinach leaves in water and dry with a paper towel before eating to reduce your risk of pathogens, or serve cooked as a healthy side dish.

10 June 2011
www.prevention.com