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The EU and US positions at a Codex meeting to set international standards on food safety foreshadow future legislation that would affect hygiene control measures in manufacturing plants, and the manufacture of powdered formulae, ready-to-eat foods, and pasteurised liquid eggs.

In the six day meeting which ended on the 4 November in New Delhi, India, national representatives to Codex’s food hygiene committee also decided to start work on drafting safety guidelines setting standards to control Campylobacter and Salmonella specie in broiler chicken meat.

At the New Delhi meeting they discussed various positions, including those relating to proposed standards for pasteurized liquid whole eggs, hygienic practice for processing powdered formulae for infants and children, pathogen control measures for Listeria monocytogenes in ready-to-eat foods & guidelines for evaluating manufacturing control measures.

Codex is a multilateral body set up to develop food safety and other standards that would apply to all member countries.

It operates under the aegis of the UN’s Food and Agriculture Organisation and the World Health Organisation.

The standards are recognised as international benchmarks by one of the multilateral agreements of the World Trade Organisation (WTO) and aim to eliminate many of what the UN calls “unjustified technical barriers” to food imports set up by some countries.

The standards also serve to harmonise food safety laws globally, aiding multinational processors in following the law no matter where they trade.

The standards on each particular topic and food type can undergo a huge revision process at various levels of Codex decision making bodies, over a number of years. Member countries must then transcribe the standards into their national laws.

The proposed standard setting what pathogen controls for Listeria monocytogenes ready-to-eat food processors must put in place is based in the main on US risk assessments, according to Codex documents.

Based on the risk assessments, a working group led by Germany concluded that a zero tolerance standard for L. monocytogenes have a proportional reduction in the rates of illness from foods contaminated with the pathogen.

A study commissioned by the food hygiene committee showed that the application of microbiological criteria at a given point of the production chain is only one of the measures that need to be applied, to bring down contamination rates.

The committee proposes to exclude from the criteria foods that are processing in such a way to ensure the killing of L. monocytogenes and for which recontamination is not possible.

The foods must also be processed and handled under systems adhering to good hygienic practice (GHP), a separate international standard.

Such foods include those given a listericidal treatment in the package and those that are produced through aseptic processing and packaging.

The group includes dehydrated products such as powdered milk, dehydrated soup mixes, herbs and spices, fresh, uncut and unprocessed vegetables and fruits, soft drinks, beer and spirits.

At the meeting the EU delegation also proposed that the standard should specifically include ready-to-eat foods for infants and those with medical conditions.

The EU supports a 100 colony forming units per gram (cfu/g) limit on the pathogen for ready-to-eat foods, if the food manufacturer is able to demonstrate the maximum would not be exceeded throughout the shelf-life.

The EU delegation also noted that setting a zero tolerance standard, where a negative reading is set at 25g = 0.04 colony forming units per gram (cfu/g) “might cause misunderstandings”.

The EU also wants clarification on foods not covered by the testing standard, pointing out that previous discussions had also discussed products for which Listeria monocytogenes is “very unlikely” to be detected.

Clarification is also needed about the proposed exclusion of foods for which there is less than ‘1 log’ growth during 1.3 times the expected shelf life, the EU stated in its submission. Various definitions of ’shelf-life’ might confuse the issue.

At the meeting the Codex committee also set its priorities for proposed standards, with those for egg products topping the list.

Other priorities in order are standards for infant and children foods; combining two codes of practice for various nuts into one; setting a single hygienic code for fruits, vegetable and products made from them; quick frozen foods, spices and aromatic plants; low-acid and acidified low-acid canned foods and aseptically processed and packaged low-acid canned foods, natural mineral waters, frog legs, catering, and street-vended foods.

The WTO’s Codex Alimentarius Commission is the body set up to harmonise food safety and other export requirements around the world.

Member countries’ representatives meet regularly to debate a common position or standard on every aspect of such requirements, from the holding temperatures in frozen meat should be kept at, to processing requirements for specific types of cheeses.

Agreements forged at Codex meetings could eventually affect the way processors operate worldwide as they become incorporated into national laws in various countries around the world.

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An unexpected find by a team of University of Georgia scientists suggests that reducing the use of antibiotics on poultry farms will do little, if anything to reduce rates of antibiotic resistant bacteria that have the potential to threaten human health.

Dr. Margie Lee, professor in the UGA College of Veterinary Medicine, and her colleagues have found that chickens raised on antibiotic-free farms and even those raised under pristine laboratory conditions have high levels of bacteria that are resistant to common antibiotics. Her findings, published in the March issue of the journal Applied and Environmental Microbiology, suggest that poultry come to the farm harboring resistant bacteria, possibly acquired as they were developing in their eggs.

“The resistances don’t necessarily come from antibiotic use in the birds that we eat,” Lee said, “so banning antibiotic use on the farm isn’t going to help. You have to put in some work before that.”

Lee and her team sampled droppings from more than 140,000 chickens under four different conditions: 1.) commercial flocks that had been given antibiotics; 2.) commercial flocks that had not been given antibiotics; 3.) flocks raised in a lab that had been given antibiotics; and 4.) flocks raised in a lab that had not been given antibiotics. The researchers examined levels of antibiotic resistance in normal intestinal bacteria that do not cause human illness and – in a companion study published in May in the same journal – also examined levels of drug resistant campylobacter bacteria, a common food-borne cause of diarrhea, cramping and abdominal pain.

They found that even chickens raised in the pristine laboratory conditions had levels of antibiotic resistance levels comparable to what was seen on farms that used antibiotics. Even when the levels were lower, Lee adds, they were still well above the reasonable comfort zone for antibiotic resistance – roughly five to 10 percent.

Seventy-three percent of the bacteria from one flock in the antibiotic-free commercial group were resistant to the drug oxytetracycline, for example, while 90 percent were resistant to the drug in a commercial flock that used antibiotics. Ninety-seven percent were resistant in the experimental flock that was given antibiotics, while forty-seven percent were resistant in the experimental group that was not given antibiotics.

Strikingly, they even found bacteria resistant to streptomycin, a common human antibiotic that is rarely used in poultry and was not used on the farms the researchers studied.

Bacteria swap genes relatively easily, and Lee explained that the concern is that drug resistance genes from bacteria that infect poultry could be passed on to bacteria that cause human illness. With these resistance genes, human bacterial illness could become harder to treat.

These concerns led the European Union to ban the use of antibiotics for growth promotion in chickens in 2006. In 2005, the U.S. Food and Drug Administration banned the use of the drug Baytril (the brand name for enrofloxacin, a fluoroquinolone antibiotic) in poultry, citing concerns that it could lead to resistance in human antibiotics such as Ciprofloxacin, also a fluoroquinolone.

Several advocacy groups are pushing for a more comprehensive animal antibiotic ban in the United States, but Lee said her research plus the evidence from the Baytril ban suggests that approach won’t help.

“They banned Baytril in 2005, and if you look at Baytril resistance in campylobacter now it’s essentially unchanged,” Lee said.

In previous studies, Lee has tried to recreate experimentally conditions that should lead to the swapping of resistance genes among bacteria. Lee said these events – known as the horizontal transfer of genes – do occur, but they may not be as common as initially thought.

What may be driving the antibiotic resistance that Lee has observed in her studies is what’s known as vertical transfer – from parent to child – of bacteria carrying resistance genes. In short, the birds may come to the farm harboring antibiotic resistant bacteria.

“This issue of antibiotic resistance is more complicated than once thought,” Lee said. “These findings suggest that banning antibiotics at the farm level may not be as effective as assumed. We need further studies to identify which management practice would be effective”

Lee stresses that for consumers, the advice on poultry is the same that it’s always been. Cook meat thoroughly and use proper food handling and preparation techniques – washing your hands regularly and keeping other foods away from raw chicken, for example – to minimize the risk of illness.

“All foods have the potential to contain pathogens – all of them,” Lee said. “There’s no substitute for good food handling and preparation.”

The study was funded by grants from the FDA and the United States Department of Agriculture.

New Zealand with only a population of 6 million people is a nation of food worriers after a 750 people survey found some interesting data on their views of food and food borne pathogens.

Interestingly, scientists believe people may be anxiously worrying over small issues that pose little risk to their health.

In the phone survey conducted for the New Zealand Food Safety Authority (NZFSA), they found that salmonella was the worst food fear, with 77 per cent being “very concerned” about it.

In addition, an antibiotic in meat was next with 67 per cent and campylobacter with 63 per cent.

But scientist Dr Donald Campbell said people were missing the three biggest threats to life, the amount of salt, fat and sugar in their diet.

Interestingly, people were more concern about eating at local buffets, food halls and ethnic restaurants than food made at home in an unhygienic way.

Campbell, the NZFSA principal adviser of public health, was surprised salmonella was the most feared.

“I would have expected campylobacter to be higher than salmonella,” he said.

Campylobacter had a greater impact on the community than salmonella. There were generally 10 times as many cases of campylobacter in a year than salmonella, said Campbell.

New Zealand had a 15 per cent rise in notified campylobacter cases last year to 15,873, compared with 1335 cases of salmonella.

Both are food-borne illnesses that have been associated with chicken and raw meats, and can cause symptoms of diarrhea, abdominal pain, nausea and headache.

Canterbury medical officer of health Alistair Humphrey put campylobacter high on his list of concerns.

But he said many other bugs lurked in food, including norovirus which causes gastroenteritis’s of which there had been outbreaks in Christchurch.

Antibiotics used in animals for therapeutic purposes and to prevent disease may scare consumers towards vegetarianism, but “the evidence is of it being a very low risk,” Campbell said.

Listeria was a rarer food-borne illness (19 cases nationally last year) but could have devastating consequences, he said. At least half of cases occurred in pregnant women and one in four of their babies have died.

Listeria is linked to deli meats, poultry products, smoked seafood’s, soft cheeses and pre-cooked sausages. However stronger regulations have forced many food manufacturers to comply with strict hygiene.

Participants were more spooked about the use of pesticides in food production and additives.

More than 60 per cent of participants were “very concerned” about their potential effects.

Campbell said these were more “perceived risk” than actual risk, as pesticides and additives were covered by regulations.

The authority commissions the surveys every few years to gauge public feeling and tailor its food safety messages. “We eat at least three times a day, so it matters to us all,” Campbell said.

Genetically modified food greatly concerned 56 per cent of respondents, about the same as in two previous years, whereas a new category, food from cloned animals, worried 54 per cent.

“There is such a small use of genetically modified food. I would not put them as high on the list,” said Campbell.

Food allergies and irradiated food brought up the rear, with 47 per cent and 41 per cent respectively.

The New Zealand Food Safety Authority’s (NZFSA) strategy to tackle New Zealand’s unacceptably high levels of human campylobacteriosis is progressing well with several areas of research and monitoring work already underway.

NZFSA has adopted a whole-of-food-chain approach to fighting the disease. All of the processes and procedures in place at each stage between rearing and eating poultry are under close scrutiny, with assistance from industry.

“We want to produce the greatest reductions in bacteria numbers as early as possible in the food chain (that is, as close to the farm as is practical and effective), and make further reductions at as many other points as practical and effective,” says Executive Director Andrew McKenzie.

“Working with the poultry industry, we have now established a data collection process that helps monitor the prevalence of Campylobacter in flocks and on carcasses.
“The data will help identify seasonal, geographic and demographic factors that may impact on flock prevalence; poor performing sheds and farms; opportunities for continuous improvement (i.e.: reduction) in flock prevalence and in the number of birds in a flock that may be infected.

“We are also working with Massey University and Mid Central Health to determine the actual (rather than suspected) source of human cases of infection to enhance surveillance. This work, centered in Manawatu, involves an intensive analysis of cases as soon as possible after diagnosis.

“The analysis will aid in-depth investigation of the precise circumstances that led to the cause of the food borne illness, such as cross-contamination or under-cooking.”

NZFSA is also working on:

Labelling is one of the key options being considered.

Our strategy is in line with what’s being done internationally to address Campylobacter in poultry. It is also pragmatic and recognizes that, because Campylobacter is a natural part of the gut bacteria of poultry it is unlikely to be completely eliminated. For this reason, consumer information will always be a key element of poultry food safety, just as it is with many other foods.

Industry-led trials of Campylobacter decontamination processes in a poultry processing premises have been delayed until later in the year because of a fire at the original site.

“We are now talking to various poultry companies to look at other intervention options being trialed and have called for data to be submitted for consideration,” says Dr McKenzie. “We are also seeking alternative ways of getting valid data should further delays eventuate.”

Campylobacter in Poultry Risk Management Strategy 2006-2009 can be downloaded here

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According to recent findings, Campylobacteriosis has overtaken salmonellosis as the most reported animal infection transmitted to humans in the European Union.

The second annual European Food Safety Authority (EFSA) report highlights that while food safety measures have significantly reduced instances of salmonella affecting humans, more attention is needed to tackle campylobacter. The findings are likely influence future European food safety policy decisions makers with screening of campylobacter likely on foods.

The European Centre for Disease Prevention and Control (ECDC) provided the data on animal diseases that cross over to humans, known as zoonoses, and contributed to the analysis. The study was conducted on 24 European Union countries and Norway, Iceland and Switzerland.

European Union reporting of investigated cases of outbreaks caused by food contamination was made mandatory 2005 for the first time. During 2005, there were 5,311 food borne outbreaks reported in the European Union involving 47,251 people. They resulted in 5,330 hospitalizations and 24 deaths.

In 2005, reported cases of campylobacter in humans increased 7.8 per cent against the previous year rising to an incidence rate of 51.6 per 100,000 and a total of 197,363 recorded cases.

Salmonella, campylobacter, and viruses were the most important causes of reported food borne outbreaks in 2005. Egg and bakery products were the most common sources of Salmonella outbreaks, whereas broiler meat was an important source for both salmonella and campylobacter outbreaks. Food borne virus outbreaks were most often caused by drinking water, fruit and vegetables.

As in 2004, the primary source of campylobacter infections in 2005 was linked to fresh poultry with up to 66 per cent of some samples testing positive.

Salmonella infections, while still remaining a serious threat to human heath and very much in the public consciousness, fell by 9.5 per cent in 2005 to an incidence rate of 38.2 cases per 100,000, with a total 176,395 reported cases.

Reported salmonella was most often caused by fresh poultry and pig meat where proportions of positive samples up to 18 per cent were detected. In table eggs, findings of positive samples ranged from zero per cent to six per, but over the past five years an overall decreasing trend in occurrence of salmonella in eggs was observed. In animal populations, salmonella was most frequently detected in poultry flocks.

Relatively high proportions of campylobacter and salmonella isolates from animals and food were resistant to antimicrobials commonly used in treatment of human diseases. This is especially the case of resistance to fluoroquinolones in campylobacter isolates from poultry, where up to 94 per cent of isolates were reported resistant to ciprofloxacin.

This is a concern for the food industry and consumers as pathogen resistance compromises effective treatment and prevention.

The report provides additional information on other zoonotic diseases, which although not as prevalent in people as campylobacter and salmonella, still pose a threat to human health due to their severity.

EFSA highlights listeriosis, for example, in the report. The disease is relatively rare, with only 1439 reported cases in 2005, but has high case-fatality rate and potential affects on unborn children which can lead to miscarriage. Verotoxigencic Escherichia coli, a type of E coli, affected 3,314 people in 2005 and are another disease that can seriously damage the health of humans, especially children.

Did you know that infections with thermophilic Campylobacter are now generally considered to be the main cause of bacterial enteritis in many developed countries. The infections mainly result from the consumption of contaminated and unheated or only weakly heated food such as poultry.

Human pathogenic campylobacter such as campylobacter jejuni and campylobacter coli are highly infectious and therefore rapid microbiological diagnostics in foods is especially important. Nevertheless, the detection of these species is time-consuming and requires trained personnel.

To simplify the detection of these bacteria MERCK KGaA has developed Singlepath Campylobacter, an immunochromatographic rapid test, which, in a single working process within 20 minutes after 48 h of incubation of the food sample in Bolton broth, specifically detects these bacteria.

A study was conducted for the targeted detection of Campylobacter specie. in natural and in “spiked” food samples were evaluated.

The overall results to date show that the rapid test Singlepath Campylobacter is suitable for the routine examination of food samples for Campylobacter. Die Specificity and sensitivity of the rapid test (in comparison with biochemical culture methods) were measured at 98% and 100%. Singlepath Campylobacter can therefore be considered to be very safe

In comparison with another alternative method, the VIDAS Campylobacter. Singlepath has the advantages of a much shorter detection time, simpler handling and a more attractive price.

This means for routine examinations a clear decrease in operating costs. Occasional false-negative or false-positive results can never be completely excluded with biological material and do not reduce the applicability of the tested method.

Campylobacter is one of those bacteria that causes gastroenteritis, but may also cause systemic illness. It is classified as a pathogen, however it is not seen in the same light as listeria, Salmonella or E.coli. Even the regulators around the world are having doubt if this organism should be regulated.

Who knows, however campylobacter will always be less popular and remain in the shadows of the salmonella, listeria and E.coli.

Symptoms of campylobacter infection include diarrhea with loose bowel movements that maybe bloody, fever and stomach cramps. The most vulnerable to severe infections are the very young, the elderly and malnourished people.

The most frequent cause of the infection is by eating contaminated foods with raw or under cooked poultry being the main culprit. Other sources include household pets, especially puppies and kittens, domestic stock, and contaminated water.

The incubation period for developing the symptoms can vary between 1 - 10 days with this being dependant upon the levels of campylobacter being ingested and the health of the individual. The infected person is infectious for as long as the Campylobacter bacteria are in their faeces, which may be for an average of 2-3 weeks after symptoms are gone. The risk of infecting others decreases when diarrhea is no longer present.

So how do you control this pathogen? Easily, just follow some good personal hygiene.

* Wash hands after handling raw meat, and keep food preparation areas clean
* If possible wear disposable gloves when preparing raw meats.
* Wash hands after gardening, or touching animals and where possible use antiseptic handwash
* Meat, particularly poultry, should be thoroughly cooked
* Do not store uncooked poultry near foods which will be eaten raw, such as salad items
* If pets are sick with diarrhoeal illness, have them treated.

Campylobacter: Molecular And Cellular Biology No Synopsis Available

Campylobacter should not be present in ready-to-eat foods as consumption of food containing this pathogen may result in food borne illness.

The detection of Campylobacter indicates poor food handling controls, particularly cross contamination (especially where raw poultry is handled) or inadequate cooking (e.g. raw or undercooked meat and poultry). The use of raw milk or of contaminated water may be alternative sources of Campylobacter that should be considered.

Campylobacter Progress in Research No Synopsis Available