Welcome to the Microbiology Information

The bacterium Listeria monocytogenes lives happily in soil and in your compost heap, but also in water, processed meats, milk and cheese. When humans eat food contaminated with Listeria, they can develop listeriosis, an infection that triggers miscarriage in women and kills people whose immune systems are weak. Scientists would like to understand the molecular mechanisms that transform this bacterium from a harmless soil-dweller to a dangerous human pathogen.

Now, a team at the Pasteur Institute in Paris has taken a major step towards realizing that goal, by mapping the genes that Listeria expresses under different environmental conditions. The research is reported in an advance online publication in the journal Nature on May 17, 2009.

As head of the Pasteur Institute’s Unit of Bacteria-Cell Interactions, Howard Hughes Medical Institute international research scholar Pascale F. Cossart is proud of what she refers to as the first complete bacterial operon map. Pasteur scientists François Jacob and Jacques Monod first described the concept of the operon in 1960. Both were awarded the Nobel Prize in Physiology or Medicine in 1965 for their seminal work on operons. Operons are functional units of DNA that consist of several adjacent genes controlled by a common promoter—a piece of DNA that determines where and when a gene is active. The genes in operons are transcribed into a single piece of messenger RNA (mRNA).

Since Jacob and Monod first coined the term operon, scientists’ understanding of gene regulation has evolved considerably. Researchers now know, for example, that what was once called “junk” RNA because it wasn’t translated into protein, can nevertheless fulfil important functions. Cossart’s group had previously identified a piece of such non-coding RNA that regulate Listeria’s ability to infect cells, which suggested to them that RNA regulation might be widely exploited by Listeria to aid survival. Cossart and her colleagues decided to map Listeria’s transcriptional program in a systematic way in order to identify as many of those RNA switches as possible.

The biotechnology company Affymetrix built Cossart customized tiling microarrays—that is, arrays of DNA probes that correspond to overlapping stretches of the Listeriagenome. Armed with these arrays, a small army of researchers from Cossart’s and other labs, led by postdoctoral fellow Alejandro Toledo-Arana, compared bacteria grown in the lab with bacteria extracted from the intestine of Listeria-inoculated mice or with bacteria from inoculated samples of human blood. They also compared normal or wild-type bacteria with mutants that had been genetically altered so that they lacked certain known virulence factors.

Their analysis turned up many surprises, one of the biggest of which was how the bacterium’s transcriptome shifts between its soil-dwelling and intestinal modes. “When it arrives in the intestine it turns up the activity of many genes and turns down others, so we see a dramatic reshaping of the transcriptional programme. Strikingly, a series of non-coding RNAs are expressed more often in the intestine or in the blood,” Cossart says. The researchers identified one particular protein, SigB, that controls a series of genes that are needed for Listeria to adapt to the human gut, whereas a different protein, PrfA, switches on genes needed for survival and replication in the blood. By comparing mutant and wild-type bacteria, they identified two non-coding RNAs that appear to contribute to the virulence of L. monocytogenes.

And there were more surprises to come. The researchers found very long untranslated regions (UTRs) of RNA—that is, part of an RNA that is not translated into protein—that overlapped with several genes on the opposite strand and regulated their expression. This was the case, for example, for three genes that are involved in the manufacture of theListeria flagella, the tiny protrusions that allow it to move and find its way in different environments. A known repressor of flagellum synthesis, MogR, turns out to have one very long UTR that spans all three flagellum genes and acts as an antisense RNA, which can block mRNA from being transcribed into a protein

Cossart’s team also identified about 40 riboswitches, RNA structures at the front of genes that act as sensors, stopping translation or expression of the RNA when enough of the gene’s protein product has been made. Some of these riboswitches controlled expression of the gene downstream of them—as had previously been reported—but also the gene upstream. In other words, a riboswitch can extend its influence in both directions, a finding contrary to what anyone had suspected.

These and other regulatory mechanisms will almost certainly turn up in other microorganisms, Cossart says. She believes her group’s paper is likely to be the first of many that will describe, in increasingly minute detail, the complex transcriptional checks and balances that in the case of Listeria make it such a versatile organism.

In the next 10 years, she predicts, the study of bacteria in all their habitats—not just the pathogenic ones—will become a hot topic in research. And the concept of junk in molecular biology will finally be buried, as people realize that when it comes to the genome, nothing is wasted.

Source: http://www.hhmi.org/news/cossart20090517.html

I just hope we see more technical people in senior levels - safety should be in the same light as profits.

Listeria appears again - but this time in sandwiches wwhere it was sold to 20 people at Middlemore Hospital in New Zealand.

These pre-packaged Thai chicken sandwiches were sold on Monday at the hospital’s Aviary Cafe, which is mainly used by staff.

The contamination was detected in routine listeria testing where the results were given to the hospital yesterday.

It was not known last night whether other sandwich varieties at the cafe were infected, or if other products from the sandwiches’ supplier, Naturezone, were infected with listeria and had been distributed to other outlets.

The bacterium can be fatal to people with low immune systems and can cause miscarriages or stillbirths if it infects pregnant women.

A spokeswoman for Spotless Services, the company that runs the cafe, said it was not yet known how many of its outlets had been stocked with the sandwiches. Naturezone could not be reached for comment last night.

Auckland Regional Public Health Service spokesman Dr Greg Simmons said last night that greatly improved methods of testing were bringing the listeria cases to the surface.

All positive tests in the past three weeks had come from the same testing facility.

“We are conducting a thorough site inspection at the company and we will ensure extensive product and environmental testing to identify the source,” Dr Simmons said

Despite the relatively low risk, he said, it was a serious situation.

“We are concerned that a whole lot of ready-to-eat products look like they are being contaminated. We would be silly not to be concerned.”

The bacterium usually produces fever, diarrhoea and general unwellness within three weeks of infection, although it can take as long as 10 weeks for symptoms to show.

Here is the draft policy (Sec. 555.320) for Listeria monocytogenes in Ready To Eat (RTE) Foods.

This draft guideline, when finalized, will represent the Food and Drug Administration’s (FDA’s) current thinking on this topic. It does not create or confer any rights for or on any person and does not operate to bind FDA or the public. You can use an alternative approach if the approach satisfies the requirements of the applicable statutes and regulations. If you want to discuss an alternative approach, contact the FDA staff responsible for implementing this guidance. If you cannot identify the appropriate FDA staff, call the appropriate telephone number listed on the title page of this guidance.

INTRODUCTION:
The purpose of this Compliance Policy Guide is to provide guidance to FDA Staff on FDA’s enforcement policy for Listeria monocytogenes (L. monocytogenes) in foods.

FDA’s guidance documents, including this guidance, do not establish legally enforceable responsibilities. Instead, guidances describe the Agency’s current thinking on a topic and should be viewed only as recommendations, unless specific regulatory or statutory requirements are cited. The use of the word should in Agency guidances means that something is suggested or recommended, but not required.

BACKGROUND:
L. monocytogenes is a pathogenic bacterium that is widespread in the environment and may be introduced into a food processing facility. L. monocytogenes can contaminate foods and cause a mild illness (called listerial gastroenteritis) or a severe, sometimes life-threatening, illness (called invasive listeriosis). Foods that have been implicated in outbreaks of invasive listeriosis have been foods that are ready-to-eat (RTE).

RTE foods can be contaminated if ingredients in the foods are contaminated with L. monocytogenes and are not treated to destroy viable cells of this pathogen, or if L. monocytogenes is allowed to contaminate the RTE food because of improper sanitary conditions or practices. Most RTE foods do not contain detectable numbers of L. monocytogenes. For many RTE foods, contamination with L. monocytogenes can be avoided – e.g., through the application of current good manufacturing practice requirements that establish controls on ingredients, listericidal processes, segregation of foods that have been cooked from those that have not, and sanitation. Sanitation controls include effective environmental monitoring programs designed to identify and eliminate L. monocytogenes in and on surfaces and areas in the plant.

In 2003, FDA and the Food Safety and Inspection Service of the United States Department of Agriculture, in consultation with the Centers for Disease Control and Prevention of the United States Department of Health and Human Services, released a quantitative assessment (the Risk Assessment) of relative risk associated with consumption of certain categories of RTE foods that had a history of contamination with L. monocytogenes, or that were implicated epidemiologically with an outbreak or a sporadic case of listeriosis. The Risk Assessment estimated that the risk of listeriosis would vary widely among these food categories.

According to the Risk Assessment, foods estimated to pose the highest risk of being associated with listeriosis are RTE foods that support the growth of L. monocytogenes. Examples of RTE foods that support the growth of L. monocytogenes include:

Milk;
High fat and other dairy products (e.g., butter and cream);
Soft unripened cheeses (greater than 50 percent moisture) (e.g., cottage cheese and ricotta cheese);
Cooked crustaceans (e.g., shrimp and crab);
Smoked seafood (e.g., smoked finfish and mollusks);
Raw seafood that will be consumed as sushi or sashimi;
Many vegetables (such as broccoli, cabbage, and salad greens);
Non-acidic fruit (such as melon, watermelon, and papaya); and
Some deli-type salads and sandwiches (particularly those containing seafood and those prepared at retail establishments without acidification and/or the addition of antimicrobial substances).

In contrast, the foods estimated to pose the lowest risk of being associated with listeriosis are foods that, because of intrinsic factors, extrinsic factors, and/or processing factors do not support the growth of L. monocytogenes. Intrinsic factors include chemical and physical factors that are normally within the structure of the food, e.g., pH and water activity. Extrinsic factors are those that refer to the environment surrounding the food, e.g., storage temperature. Processing factors include substances added to adjust the pH of food (e.g., acids) and substances that, alone or in combination with other substances, have antimicrobial properties (e.g., sorbates and benzoates). It is well established that L. monocytogenes does not grow when:

The pH of the food is less than or equal to 4.4;
The water activity of the food is less than or equal to 0.92; or
The food is frozen.

Foods may naturally have a pH or water activity that prevents growth of L. monocytogenes or processing factors may be deliberately used to achieve those characteristics (e.g., by adding acid to deli-type salads to bring the pH to less than or equal to 4.4). At pH values above 4.4, processing factors generally are used in combination to prevent the growth of L. monocytogenes (e.g., sorbates or benzoates may be used in combination with organic acids such as acetic acid, lactic acid, and citric acid in foods such as deli-type salads). The effectiveness of a particular listeristatic control measure in preventing growth in a particular RTE food generally is determined case-by-case, for example, using the results of growth studies specific to the food matrix.

Examples of RTE foods that generally are considered to not support the growth of L. monocytogenes include:

Fish that are preserved by techniques such as drying, pickling, and marinating;
Ice cream and other frozen dairy products;
Processed cheese (e.g., cheese foods, spreads, slices);
Cultured milk products (e.g., yogurt, sour cream, buttermilk);
Hard cheeses (less than 39 percent moisture) (e.g., cheddar, colby, and parmesan);
Some deli-type salads, particularly those processed to a pH less than 4.4 and those containing antimicrobial substances such as sorbic acid/sorbates or benzoic acid/benzoates under conditions of use documented to be effective in preventing the growth of L. monocytogenes;
Some vegetables (such as carrots); and
Crackers, dry breakfast cereals, and other dry foods.

Fruits, vegetables, and cheeses (e.g., soft and semi-soft cheeses) not listed in this CPG may include some products that support growth as well as other products that do not support growth.

POLICY:
FDA will review the available evidence on a case-by-case basis to determine if a food is a RTE food that supports growth or a RTE food that does not support growth.

Ready-to-Eat Food

“Ready-to-eat food” (RTE food) means a food that is customarily consumed without cooking by the consumer, or that reasonably appears to be suitable for consumption without cooking by the consumer.

A food may be considered to be suitable for consumption without cooking by the consumer, and thus a RTE food, even though cooking instructions are provided on the label. For examples, fresh and frozen crabmeat and individually quick frozen (IQF) peas and corn may be RTE foods. Some consumers eat such products without cooking, because they appear to be ready-to-eat.

Ready-to-Eat Foods that Support Growth of L. monocytogenes

Generally, we intend to consider that a RTE food will support the growth of L. monocytogenes if it does not meet the characteristics of a RTE food that does not support growth, as indicated in section III.C.

FDA may regard a RTE food that supports growth of L. monocytogenes to be adulterated within the meaning of section 402(a)(1) of the Federal Food, Drug, and Cosmetic Act (the Act; the FD&C Act) (21 U.S.C. 342(a)(1)) when L. monocytogenes is present in the food based on the detection method indicated in section IV.A.

Ready-to-Eat Foods that Do Not Support Growth of L. monocytogenes

A RTE food does not support the growth of L. monocytogenes if the food:
Has a pH that is less than or equal to 4.4; or
Is customarily held and consumed in a frozen state; or
Has a water activity that is less than 0.92; or
Is processed using an effective listeristatic control measure (e.g., an antimicrobial substance or a combination of factors such as pH, water activity, and antimicrobial substances).

FDA may regard a RTE food that does not support the growth of L. monocytogenes to be adulterated within the meaning of section 402(a)(1) of the Act (21 U.S.C. 342(a)(1)) when L. monocytogenes is present at or above 100 colony forming units per gram of food (cfu/g)

REGULATORY ACTION GUIDANCE:
Ready-to-Eat Foods that Support Growth of L. monocytogenes

The following represents criteria for recommending legal action to CFSAN/Office of Compliance/Division of Enforcement (HFS-605):
L. monocytogenes is detected in one or more subsamples of a RTE food that supports the growth of L. monocytogenes.

Use Bacteriological Analytical Manual Online, Chapter 10 - “Listeria monocytogenes,” “Detection and Enumeration of Listeria monocytogenes in Foods” as the method for detecting and confirming presence of L. monocytogenes (available at http://www.cfsan.fda.gov/~ebam/bam-10.html).

Ready-to-Eat Foods that Do Not Support Growth of L. monocytogenes

Consult with CFSAN/Office of Compliance/Division of Enforcement (HFS-605) before recommending legal action for RTE foods that do not support the growth of L. monocytogenes. Use ISO 11290-2:1998(E) “Microbiology of food and animal feeding stuffs - Horizontal method for the detection and enumeration of Listeria monocytogenes - Part 2: Enumeration method” as the method for enumerating L. monocytogenes. (ISO 11290-2:1998/Amd. 1:2004(E) “Microbiology of food and animal feeding stuffs - Horizontal method for the detection and enumeration of Listeria monocytogenes - Part 2: Enumeration method AMENDMENT 1: Modification of the enumeration medium” amends ISO 11290-2:1998(E). The amendment uses ALOA agar instead of PALCAM agar. If ALOA agar is not commercially available in the United States, use PALCAM according to ISO 11290-2:1998(E)). ISO methods are available from the International Organization for Standardization at http://www.iso.org/iso/en/ISOOnline.frontpage.

Use rapid biochemical test kits according to the Bacteriological Analytical Manual Online, Chapter 10 – “Detection and Enumeration of Listeria monocytogenes in Foods” Section E-11 (available at http://www.cfsan.fda.gov/~ebam/bam-10.html), instead of ISO 11290-2:1998(E) Section 9.5, for confirmation of L. monocytogenes isolates.

Foods that are Not RTE Foods
Consult with CFSAN/Office of Compliance/Division of Enforcement (HFS-605) when L. monocytogenes is present in a food that is not a RTE food.

Other Considerations

The criteria in this guidance do not establish an acceptable level of L. monocytogenes in food. FDA may choose to take legal action against adulterated food that does not meet the criteria for recommending legal action to CFSAN.

Further, the criteria in this guidance do not excuse violations of the requirement in section 402(a)(4) of the Act (21 U.S.C. 342(a)(4)) that food may not be prepared, packed, or held under insanitary conditions or the requirements in FDA’s good manufacturing practices regulation (21 CFR part 110). As set out in 21 CFR 110.80, food manufacturers must take “[a]ll reasonable precautions … to ensure that production procedures do not contribute contamination from any source.”

SPECIMEN CHARGES:
Domestic Seizure

The article of food was adulterated when introduced into and while in interstate commerce and is adulterated while held for sale after shipment in interstate commerce within the meaning of the Act, 21 U.S.C. 342(a)(1), in that it bears and contains a poisonous or deleterious substance, namely Listeria monocytogenes, which may render it injurious to health.

Import Detention
The article of food is subject to refusal of admission pursuant to section 801(a)(3) of the FD&C Act in that it appears to be adulterated within the meaning of section 402(a)(1) of the FD&C Act in that it bears and contains a poisonous or deleterious substance, Listeria monocytogenes, which may render it injurious to health.

An eight hour listeria test is what DuPont Qualicon has just annouced.

The new test is genetic-based and allows food companies to detect Listeria on environmental surfaces in only eight hours.

A spokes person for DuPont Qualicon says the new assay “is the first commercial application of Reverse-Transcriptase PCR for bacterial testing in food.” It is part of a suite of BAX(R) system products.

“This flexible test can give food companies clear, precise results at the end of a shift,” said Kevin Huttman, president of DuPont Qualicon. “With fast, accurate detection of Listeria, even at low concentrations, food processors get the information they need to take action sooner and release product faster.”

Listeria is found in many kinds of foods and us usually killed with proper cooking. Ready-to-eat products, such as hot dogs and deli meat, can become contaminated between cooking and packaging, however. The infection Listeriosis is caused by eating food contaminated with pathogenic Listeria monocytogenes. This illness is especially risky for pregnant women and immuno-compromised individuals. DuPont Qualicon said.

Applications

The BAX® system detects all species of Listeria, even at very low concentrations (101 cfu/mL).

With reverse-transcriptase PCR, samples do not require the usual 24-48 hour enrichment in nutrient brotoh. Instead, Listeria cells are resuscitated by heating in the collection buffer solution for four hours, providing a jump-start to the process.

Validation studies on stainless steel using both the classic and Q7 models have shown that the BAX® system detected more positive results on spiked samples than the reference USDA FSIS culture method. In a panel of 58 strains across 7 species of Listeria and 52 strains of non-Listeria, the assay demonstrated 100% inclusivity/exclusivity.

Approvals

The BAX® system 8-hour Listeria assay will be submitted to AOAC-RI for Performance Tested Method approval.

Source

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.

Source

did you know that red wine is known to have multiple health benefits. Researchers at the University of Missouri-Columbia have found that red wine may also protect humans from common food-borne diseases.

Researchers Azlin Mustapha, associate professor of food science in the College of Agriculture, Food and Natural Resources, and Atreyee Das, a doctoral student in the food science program, are conducting on-going studies examining the inhibitory effects of numerous types of red wines, as well as grape juice, against pathogens and probiotic bacteria, which naturally reside in the intestinal tract and can be beneficial in combating, among other things, high cholesterol and tumors.

They found that red wines – Cabernet, Zinfandel and Merlot in particular – have anti-microbial properties that defend against food-borne pathogens and don’t harm naturally useful bacteria like probiotic bacteria.

E. coli, Salmonella Typhimurium, Listeria monocytogenes and H. pylori were among the pathogens examined. E. coli and Listeria can be fatal. Mustapha said the most promising results involved Helicobacter pylori, which can be transmitted via food and water and is the main cause of stomach ulcers.

“Our study is a little different than those previously reported in the media. Those studies promote moderate red wine consumption for cardiovascular diseases,” she said. “We went a step farther and asked: If red wine is already good for cardiovascular diseases, what about food-borne pathogens? If you get a food-borne illness and drink red wine, will that help decrease the symptoms a little bit? This study showed that the four probiotics tested weren’t inhibited by red wines; the pathogens were.”

In lab tests, Mustapha and Das focused on ethanol, pH levels and reseveratrol, which is a phytochemical found in grape vines and the skin of grapes. It also is responsible for the red coloring in red wines. They found that in addition to ethanol, pH and reseveratrol also may inhibit food-borne pathogens.

Numerous white wines also were tested, but yielded no positive results, the researchers said.

“It’s not just ethanol in the red wine that is inhibitory toward food-borne pathogens, but other factors which include the pH of the wine – because wines are a little acidic, and possibly the phytochemicals may have an effect,” said Mustapha, noting that grape juice produces similar results.

“We hypothesize that these phytochemicals, reseveratrol being the main one, also play a role not just as antioxidants but also may have some inhibitions against food-borne pathogens. Now, we’re concentrating mainly on the reseveratrol effects on these pathogens.”

The findings were recently presented at the Institute of Food Technologists annual conference in Chicago. http://munews.missouri.edu

While America’s food supply is the safest in the world, food poisoning is responsible for approximately 76 million illnesses in the United States each year. In fact, it is estimated that 60% or more of the raw poultry sold today probably has disease-causing bacteria. Anyone eating food contaminated by certain bacteria, parasites, or viruses can get food poisoning. Certain factors such as age and physical condition can make certain people more susceptible to food poisoning than others. Infants, pregnant women, the elderly and people with compromised immune systems are at greatest risk.

For most people in good condition, food poisoning is usually neither long lasting nor life-threatening. However, to less healthy individuals it can become a serious health threat, accounting for approximately 5,000 deaths each year.

The good news is that by taking simple precautionary steps while purchasing, handling, and preparing food you can prevent most cases of food poisoning in the home.

What causes food poisoning? Food poisoning is most commonly caused by bacteria, parasites, or viruses that may be present in the food that you have eaten. You may have heard the names of many of these organisms. They include Escherichia coli (E coli), Campylobacter jejuni, Clostridium botulinum, Shigella, Salmonella, Staphylococcus aureus, Trichinella, and Hepatitis A virus, just to name a few. They can be present in a wide range of food including red meat, poultry, milk and other dairy products, eggs, unpasteurized vegetable juices and ciders, spices, chocolate, seafood, and even water.

These organisms may be present on your food when it is bought or can get into the food, including cooked food, if the food comes into contact with raw meat juices on dirty utensils, cutting boards, or countertops used to prepare contaminated food. That’s why it is important not only to thoroughly cook your food, but to wash your hands, utensils, and countertops, before and after you handle raw foods.

What are the symptoms? Symptoms will vary depending on the type and amount of contaminants eaten. Some people may get ill after ingesting only a small amount of harmful bacteria, while others may remain free of symptoms after eating larger quantities. The most common symptoms of food poisoning include nausea, vomiting, diarrhea, stomach pain (cramps), fever, headache, and fatigue. Symptoms may develop as soon as 30 minutes after eating tainted food, but more commonly do not develop for several days or weeks. Symptoms of viral or parasitic food poisoning may not appear for several weeks, while some toxins in fish may take only a few minutes to cause symptoms.

If you have botulism, you probably will not have a fever and the symptoms may include blurred vision, fatigue, dry mouth and throat.

How food poisoning is diagnosed Food poisoning is often suspected when several people become ill after eating the same meal. To diagnose the cause of the illness, your doctor will need to know the symptoms and what was eaten right before the illness occurred. The doctor may need samples of the food, bowel movements, or vomit. These samples can be tested in a laboratory to determine if the food was contaminated and identify the organism causing the illness.

How is it treated? If the symptoms are severe, the victim should see a doctor or get emergency care. Treatment depends on the severity and cause of the food poisoning. Generally, for mild cases of food poisoning, the doctor will recommend for you to rest, drink fluids to prevent dehydration due to vomiting or diarrhea, and to follow a specific diet. It usually only takes about 1 to 5 days to recover from food poisoning.

If you have botulism, your doctor will prescribe an antitoxin. Other types of food poisoning have no antidote. Antibiotics are usually not helpful in treating food poisoning. Medicine to stop vomiting and stomach cramping may be given.

Prevention is the best approach to avoid food poisoning Most cases of food poisoning can be prevented. Below is a list of a few simple Do’s and Don’ts to help you avoid food-borne illness in the home.

● Do wash your hands, utensils, cutting boards, and countertops between different foods ● Do hrefrigerate or freeze perishables right away (Refrigerator temperature should be 41Ëš F and freezer 0ËšF) ● Do thoroughly cook foods. Cook beef, lamb, and pork to an internal temperature of 160ËšF; whole poultry and thighs to 180ËšF; poultry breasts to 170ËšF, ground chicken or turkey to 165ËšF ● Do hrefrigerate leftover foods as soon as possible; leftovers shouldn’t remain unrefrigerated longer than 2 hours. ● While food shopping, do select frozen foods and perishables such as meat, poultry, and fish last- before checking out ● Do use smooth cutting boards made of hard maple or plastic that are free of cracks and crevices ● Do store raw meats in leak-proof containers or on the bottom of the hrefrigerator to prevent juices from dripping on other foods ● Don’t allow uncooked meats, meat juices, or unwashed fruits and vegetables to come in contact with either cooked or washed foods ● Don’t buy frozen seafood if the packages are open, torn, or crushed on the edges ● Don’t buy food in cans that are bulging or dented, or in jars that are cracked ● Don’t ever buy outdated food. Check the “use by” or “sell by” dates ● Don’t buy unpasteurized milk or dairy products ● Do not buy hrefrigerated or frozen products that are not displayed at the proper temperature ● Do not let small children put foods away unsupervised

More information about this important health subject can be obtained from the following sources: Gateway to Government Food Safety Information www.foodsafety.gov U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition http://vm.cfsan.fda.gov/~dms/wh-food.html Food Safety and Inspection Service United States Department of Agriculture www.fsis.usda.gov/OA/pubs/consumerpubs.htm

Supported as an educational service by Novartis Pharmaceuticals Corporation. This information is not intended for use as medical advice. You should discuss this information with your doctor.

Avaraham Henoch, MD 564 West 160th Street New York, NY 10032 Phone: (212) 740-6400

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.