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  • Mandy Tam 6:29 pm on December 1, 2015 Permalink | Reply
    Tags: , food safety, , , pets   

    (Meat) Pet Food Safety is As Important As Human Food Safety 

    Cute Cat

    Surprise! Human is not the only species on earth that consume meat. Cats and dogs we have at home consume meats as well. As raising pets in the family become more and more popular, pet food becomes a high demand in the market. Industrialization comes along and a lot of companies try to lower their price by using many different methods.

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    Chemical Structure of Melamine Cyanurate

     

    One of the method was to lowering the protein content by substituting meat with wheat gluten. Wheat gluten itself does not cause any harm to animals, however, the additional of melamine and cyanuric acid does. Melamine contains 66% nitrogen and it is used for plastic production (Suchy et al., 2009). Cyanuric acid is a bleaching agent and it contains non-protein nitrogen like melamine (Suchy et al., 2009). The combination of melamine and cyanuric acid forms melamine cyanurate and it is an insoluble compound that can block renal function (Suchy et al., 2009). Eventually, it causes renal failure in animals and eventually death (Suchy et al., 2009).

     

    At late 2006 and early 2007, gluten suppliers in China decided to add melamine and cyanuric acid into the wheat gluten to higher the nitrogen value (FDA, 2009). Most protein analyses were based on amount of nitrogen in sample so a higher nitrogen value could trick buyers by claiming a high protein value for their product (FDA, 2009). Buyers would not know that they were buying wheat gluten with non-protein nitrogen chemicals like melamine and cyanuric if the chemicals were not listed out. Pet food companies purchased the wheat gluten and added into their pet food products without knowing the danger of it (FDA, 2009).

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    “cut and gravy” style pet food

     

    In many affected brands, Menu Foods Limited had the highest impact. Menu Foods Limited was a company based in Canada and it sold pet foods across Canada and United State (Smith, 2007). The company “cut and gravy” style pet food was first reported to cause renal failure and death (FDA, 2009). It was also the first company began to recall and had the largest recall in comparison with other companies (Smith, 2007).
    Although there were 8500 animal deaths reported to FDA in related to this incident, there were no specific number of affected animals according to FDA (U.S. Food and Drug Administration) because of lack of surveillance network (FDA, 2009; Heavey, 2007).

     

    After the incident, FDA developed a network called Pet Event Tracking Network (PETNet) to improve surveillance (Dangin et al., 2015). The database allows FDA and state agencies to share information about potential outbreaks and pet-food related incidents instantaneously (Dangin et al., 2015). The system was finally finalized at 2011 (Dangin et al., 2015). You might think surveillance would improve after this tragedy, however, nothing has really changed.

     

    dingo-twisted-chew-treats-P30060-400

    Jerky Dog Treat That Required to Be Recall at 2015

     

    In September 2015, a jerky dog treat has reportedly contaminated with amantadine and required to be recall (FDA, 2015a) . Amantadine is an antiviral drug to treat Parkinson’s disease (FDA, 2015b). Certain farms and plants used it to treat avian flu (FDA, 2015b). Although it is allowed to use as a medication for animal in certain countries, it is not approve to be in pet food in the U.S. (FDA, 2015b). This is not the first time that happen in human history. In 2014, there were more than 4800 complaints in regarded of jerky pet treats (Desk, 2014; FDA, 2015b). More than 1000 dogs were reportedly dead because of jerky pet treats from China (Desk, 2014; FDA, 2015b). Although there is no definite correlation with amantadine and the 2014 incident, it is one of the potential cause (Desk, 2014). In term of the source of illness, it is still unknown according to a report given out by FDA in February 2015 (FDA, 2015b). Moreover, complaints in regard of jerky pet treat is still continuing in 2015 (FDA, 2015b).

     

    Dogs and cats cannot choose what they eat. Human have a great responsibility on what they provide to their pets. In 2015, nothing has really improved in term of pet food safety. In the future, we should really make sure that no more poor animals are dead because of our greediness; therefore, we should continue to improve our regulations and surveillance program to protect them.

     

     

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    1. View on the incidents
    2. Do you think people are simply over reacting or should there be more regulation?
    3. Is globalization good for the food industry or not?

     

    Here is a news report summarizing what happen at 2007:

     

    Here is a news report about jerky pet treat:

     

    Reference:
    Dangin, A., Murphy, J., & Melluso, C. (2015, October 5). PETNet: An Information Exchange for Pet Food Related Incidents. Retrieved November 30, 2015, from http://www.fda.gov/AnimalVeterinary/Products/AnimalFoodFeeds/PetFood/ucm278278.htm

    Desk, N. (2014, May 20). FDA Update: 1000+ Dog Deaths Potentially Linked to Chinese Jerky Treats. Food Safety News.
    FDA. (2009, October 7). Melamine Pet Food Recall – Frequently Asked Questions. Retrieved December 2, 2015, from http://www.fda.gov/AnimalVeterinary/SafetyHealth/RecallsWithdrawals/ucm129932.htm

    FDA. (2015a, September 23). Enforcement Report – Week of September 23, 2015. Retrieved December 2, 2015, from http://www.accessdata.fda.gov/scripts/enforcement/enforce_rpt-Product-Tabs.cfm?action=select&recall_number=V-261-2015&w=09232015&lang=eng

    FDA. (2015b, February 19). FDA Issues Update on Jerky Pet Treat Investigation. Retrieved December 2, 2015, from http://www.fda.gov/AnimalVeterinary/NewsEvents/CVMUpdates/ucm434865.htm
    Heavey, S. (2007, May 4). U.S. petfood recall widens on cross-contamination. Thomson Reuters.
    Smith, J. (2007, March 16). Huge pet food recall launched. Toronto Star.
    Suchý P, Straková E, Herzig I, Staňa J, Kalusová R, Pospíchalová M. Toxicological risk of melamine and cyanuric acid in food and feed.Interdisciplinary Toxicology. 2009;2(2):55-59. doi:10.2478/v10102-009-0010-6

     
    • Winston Liang 7:56 pm on December 1, 2015 Permalink | Reply

      I remember a couple years ago, the government is taking my initiatives on ensuring consumers are more aware on whats coming into the country – including proper labeling. Do you think enough is being done? What opinions do you have to the government or consumers to ensure more transparency of what is going into our pets mouths?

    • Jasmine Lee 11:14 pm on December 1, 2015 Permalink | Reply

      It is terrible to hear that a few pet food manufacturers are only concerned about lowering costs and maximizing profits. They are not considering any repercussions that may result from substitution with ingredients of lower value, even if the product is intended for pet consumption. Additionally, this matter may be worrisome for some members of the human community. I have read that a few individuals consume pet food as part of their diet for the purpose of losing weight or to gain nutrition due to the unaffordability of what is generally accepted as “human food”. These vulnerable individuals will be unknowingly exposed to these harmful substances as they are solely relying on the package labels. I agree that there is an urgent need for better regulations and surveillance programs of pet food quality.

    • elaine chan 1:03 am on December 2, 2015 Permalink | Reply

      A nice take on this food blog by talking about animals as victims from consuming food products! I agree with Jasmine’s comment above, it’s certainly disheartening to hear that there are companies out there, that are willing trading their soul for some extra money. The purchasers of this gluten product, and the customers of the pet food products are definitely innocent victims. More specifically, the purchasers ordered this product thinking that it will supply the stated about of nitrogen, so it can meet the consumers’ requirements and produce a nutritious product. And on the customer’s end, they purchased the pet food hoping that it would provide the nutritional value required by their pets. In a situation like this, it’s definitely hard for customers to determine what’s best for their pets because they can only know so much about a product by reading the label. However, on the purchaser’s end, hopefully they can implement more strict raw material testing procedures to help ensure that their final products are safe for consumption by pets.

    • Jenny T 9:36 am on December 2, 2015 Permalink | Reply

      Very informative piece Mandy! This topic on pet food and safety is rarely talked about but is equally important for pet owners to know. This reminded me of the baby formula incident a while back, but pet versoon. Both the pet owners and pets are the victims here because as much as we all want to choose the best product, we place our trust in the FDA and the manufacturers to do their jobs right and ethically. What is worse is that pets won’t be able to tell us what is wrong until it might be too late and they are so reliant on us. I hope the PETNet proves to be effective and FDA does more thorough testing in preventing further incidents like this. Thanks for making us more aware of this issue with this post!

    • ColleenChong 12:51 pm on December 2, 2015 Permalink | Reply

      Thank you for sharing this information. I also remember the incident in china where melamine was added in to baby milk formulas, which caused many health problems to infants. Similar to this incident the compound was added in to the formula to increase the protein content to add value to the product. I agree with Jenny how pet food safety is not considered as important in public. Before reading this blog post I was no aware that this also happens in the pet food industry. I think government regulatory organizations needs to be more proactive in pet food inspection to prevent any alternation of foods that is deemed unsafe to the consumers.

    • dgozali 6:29 pm on December 2, 2015 Permalink | Reply

      Its so sad to hear that pet food safety is not a topic that has been widely discussed or treated as seriously as human food safety. As i have pets myself, I can really identify with this issue as I would try to look up the nutritional content on pet food packages to make sure that the food is healthy for my own pets. I definitely think that it is worth it to create more regulations in order to prevent pet food manufacturers from adding dangerous ingredients. Especially since there are so many pet owners out there and lots of people who support animal welfare causes, they would greatly support the implementation of more regulations to ensure pet/animal safety.

    • Silvia Low 4:07 pm on December 3, 2015 Permalink | Reply

      I had a close encounter with contaminated pet food products before! My sister had purchased a bag of treats for our dog in the past (which he loved) and when he finished it, she asked me to go buy another bag of it. So i went to the store and looked all over for it but couldn’t find it. I asked the sales associate and they said they didn’t sell the brand but that was strange because my sister had bought it from the same store. What i did next is what everyone does… i googled it. And i found out that there was a massive recall on the product just a couple months back because the product was contaminated in the factories they originated from in China. So my dog may have consumed the same contaminated products without us even knowing! But he turned out okay so I’m happy. 🙂

    • cheryl lau 3:12 pm on December 4, 2015 Permalink | Reply

      Great article! As a cat owner, the content of this article is very disconcerting. I agree that it is up to us pet owners to determine if the food is safe for our pets to consume. However, I also think it is important for pet food producers to do their own testing on their raw materials as well. After this incident, I assume that the pet food company has reassessed their procedures on approving suppliers. Although it is quite common in the food industry to choose cheaper raw materials and sacrifice the quality, the consequences can sometimes be very severe, as shown in this article. The protein supplier may have wanted to lower the costs as profit margins are quite low for raw material suppliers, but there are other less harmful ways to do so.

    • AngeliMalimban 9:28 pm on December 14, 2015 Permalink | Reply

      This definitely hits close to home since I have my little dog at home, who just loves to eat everything and anything. I think a lot of companies and people do not realize that what is bad for us is [most likely] bad for dogs, and that there are so many things that we consume that are not good for them either! There definitely should be more regulation for pet food… it really does surprise me that they are only doing something about it now and it was only recently finalized. It sickens me that the companies would add more nitrogen to trick the people into getting more protein… just because it has a higher nitrogen content does not mean the proteins are complete or good for the dog (or even just protein in general). I hope pet owners are smarter than that to believe those tricks. I definitely should check out the ingredients on the label, especially since my dog is becoming old.

    • DeniseZhang 7:08 pm on December 15, 2015 Permalink | Reply

      I was quite surprised by these contaminated pet foods cases. I haven’t heard of any related cases before. I do believe we need to pay the same amount of attention on these pets foods, as we live with our pets and there might be a chance that these contaminated pet foods can affect human beings as well. After reading above comments, as an animal lover, I can’t believe this issue was that close to us. I hope officials can work on improving surveillance on pet foods and even farm animal feeds in the future.

    • Ya Gao 11:19 pm on December 15, 2015 Permalink | Reply

      This is a tragedy to see. I personally have two dogs accompanying me. When I tried to buy treats for them from Amazon, I saw those comments about avoiding dog foods from China at all cost. I didn’t look into specific details until now I know. It is such a pain to see people putting someone else’s pets on danger for money. Because for us, as pet owners, they are part of the family. What I saw in the article above is not just number, I saw heart broken families who lost their beloved family members. This is not one of food borne outbreaks that are sometimes unpredictable. This is an intentional crime!!! The company that added chemicals to pet foods that are known to cause harm on animals should pay for this.

    • MichelleLui 10:35 pm on December 17, 2015 Permalink | Reply

      I agree there are much improvement needed in regulating the pet food. Many pet owners now read the nutrition label for wholesome ingredients or choose reputable brand. Some even cook for their pets. Consumers will have to voice out their concern when it comes to the food safety of pet food. Pet food industry will need to work on controlling the quality and food safety of the ingredients. They need to come from an approved source (e.g. federally registered meat establishment) with certificate of analysis (e.g. heavy metals, pathogens).

  • amreenj 3:00 pm on November 30, 2015 Permalink | Reply
    Tags: , Expired, Fast Food, food safety, , Scandal   

    MEAT SCANDAL: REPACKAGED IS THE NEW FRESH? 

    In July 2014, the parent company of Shanghai’s Husi Foods, OSI Group LLC., recalled all products made by its Shanghai unit as reports arose regarding the quality of their meat and poultry. Investigators suggest that Shanghai Husi Foods, has been selling beef, chicken and pork beyond their expiration date, by repackaging them as freshly packaged products. This isn’t the first time OSI has found themselves in hot water, with similar allegations being brought forward regarding a U.S. based plant by a former employee.

    Shanghai Husi Foods - China

    Shanghai Husi Foods – China

    OSI is the major distributor of meats to large international corporations such as McDonalds, YUM! Brands Inc. (KFC/ Pizza Hut), and Starbucks Corporation.

    Considering that there are approximately 2000 McDonalds restaurants in China alone, serving thousands daily, the potential impact of this lapse in food safety, could be catastrophic. Michael B. Griffiths, a Shanghai –based qualitative research director at TNS China Co. fears that “this recall may spoil any remaining goodwill consumers have for fast –food restaurants.” According to distributors McDonalds restaurants in Hong Kong and Shanghai are serving a “limited menu” of fish burgers, having pulled Chicken McNuggets, the McSpicy Chicken Filet, and grilled chicken salads off the menu, as these products may contain expired and/ or contaminated meats.

    Although no illnesses have been reported, Yum! Brands Inc. will no longer do business with OSI in China, USA and Australia. A McDonalds spokes person also stated that the have stopped sourcing products from Shanghai Husi Foods. The company is in the process of conducting a thorough internal investigation into the possible failures that may have occurred.

    The consequences of meat production failures can be severe and are highly dependent on practices that occur at the processor, distributor, retail, and consumer levels. Failure at any level is unacceptable and can lead to significant economic and health consequences especially in foods with a limited shelf life.
    food-production-chain-650px

    The date marking requirement is put in place and strictly enforced due to the potential of pathogenic organisms to grow at refrigerated temperatures including, Listeria monocytogenes and Yersinia enterocoloctica. Other microbiological contaminates include: Campylobacter spp., E.coli O157, VTEC, Salmonella , and BSE. These pathogenic bacteria can cause illness with symptoms including but not limited to: diarrhea, vomiting, and nausea, highlighting the importance that the date of expiration be accurate.

    Meat Safety Video

    According to the CDC, businesses should check for the following when receiving fresh meats:

    1. Check that the vehicle is clean and temperature controlled

    2. Check that the meat products are held at the appropriate temperature (41 degrees Fahrenheit)

    3. Reject deliveries if: there is evidence of temperature abuse, off odour or colour, or if meats have a slimy/ sticky texture

    OSI Group LLC, is a United States based company with 55 manufacturing plants in over 16 different countries. With the globalization of the food supply market, it is becoming increasingly prevalent for major corporations to obtain their products from outsourced processors and distributors. With this in mind, consumers and retailers must be cautious when purchasing meats and should only do so from trusted distributors. Furthermore, it is important to know WHERE in fact these products are coming from such that in case of an outbreak, measures are in place that, allow retailers to retrace their steps.

    The bottom line…

    Regardless of the date of expiration on these products, consumers (including those that are commercial) should ALWAYS check for signs of spoilage and take the appropriate measures to ensure that these products are discarded.

    For more information regarding Food Safety, feel free to check out: http://www.cdc.gov/features/befoodsafe/

    Works Cited
    Bora, K., International Business Times ( 2014). http://www.ibtimes.com/china-food-scandal-osi-group-recalls-shanghai-husi-made-meat-brings-new-management-team-1640430
    Bloomberg News. (2014)http://www.bloomberg.com/news/articles/2014-07-28/mcdonald-s-supplier-recalls-meat-in-expired-food-scandal
    Centre for Disease Control. (2015). Food Safety Training. http://www.cdc.gov/nceh/vsp/training/videos/presentations/foodprot.pdf
    Center for Disease Control (2015). Fighting Bacteria http://www.fightbac.org/food-poisoning/causes-symptoms/
    Kansas State – Meat Safety Video (2015). https://www.youtube.com/watch?v=qced9Du_3gc
    Wang, S. (2015). Lecture 14 : Meat Safety. FNH 413 Food Safety

     
    • ColleenChong 5:55 pm on November 30, 2015 Permalink | Reply

      Hi Amereenj thank for sharing this scandal. It’s surprising how such a big company would do something like this, which not only caused a huge loss in profit for the company but most importantly their established reputation they once had is ruined. This topic is controversial and I think it is wrong that the company is repackaging meat and selling them as “fresh” products. It can cause issues such as bacterial/pathogenic growth since it is not monitored. Although meat products has been kept beyond their expired date I think the raw meat products should be tested to see if it is still safe. If it is then meat can be incorporated in ready-to-eat processing plants because they will be further treated by heat to reduce the wastage of food. However, the meat products should not be repackaged and placed back on to shelf without processing because the untreated meat may still pathogenic bacteria to grow if present. I the company needs to find the people who are responsible for this action and give an apology to the public.

    • TamaraRitchie 8:58 am on December 1, 2015 Permalink | Reply

      Repackaging meat and selling it as fresh is ethically wrong. I do think that best before dates are put in place for consumers to safely consume meats without any chance of spoilage, therefore there are days after the best before date when meat is still safe to eat. I agree with Colleen that if meat still is safe it should be incorporated back into ready to eat products as they will been cooked properly at the processing plants. It seems like this could be an issue due to cost, companies like Mcdonalds etc are paying very little for their meat products in order to keep their cost down as well. Makes you wonder what other corners they may be cutting.

    • NorrisHuang 4:59 pm on December 1, 2015 Permalink | Reply

      I have heard about this before and I remember in addition to repacking the meat, there was also a video about how the staff in that company picked up meat which dropped onto the floor accidentally and put it back to the production line. They also ground up the defect products with the normal ones and sell them as one. And I believe repacking meat happened in Canadian supermarket (lobslaw) as well that staff in the supermarket dipped the meat in blood to make it look “fresh”. These news are horrible but I guess as consumers we have to always be on alert when purchasing and make smart choices. Stricter government regulations should also be in place.

    • elaine chan 1:57 am on December 2, 2015 Permalink | Reply

      What a scandal! With situations like this, it makes it harder for the general public to maintain trust on the food industry. I can see how it can be more cost efficient for the company to resell their meat like this; however, I don’t feel that it is ethical to do so, esp when the products are way past its expiration date. It’s fortunate for them that there hasn’t been any reported illnesses related to this incident, but as mentioned in the article, if the environmental conditions allowed pathogen growth, the situation could have gotten a lot more serious, impacting the health of many individuals. I think it is a good idea to reduce food waste, so like Colleen mentioned, if the product has been tested to ensure that it’s still safe for consumption, it is okay for resale, but not to be labelled as ‘fresh’, because realistically speaking, that’s a lie.

    • flyingsquirrel 10:54 am on December 2, 2015 Permalink | Reply

      This actually makes me think of the grocery stores here in how they display their food. Although they don’t market their meat as ‘fresh’ like what this company did, does anyone notice that sometimes they hide the soon-to-expire meat in between fresh meat in the package? For example, I once went to buy ground beef and found that under the layers of new meat, I found browning meat that needed to be cooked quickly or else the whole package would spoil. It is technically not expired but this kind of practice is potentially risky. I understand that food waste and cost is a concern as food quality demand goes up, however it would be nice to be transparent and at least notify consumers and sell at a reduced price instead of manipulating information to sell expired goods for the sake of profit. In the long run, good trust (between consumers and companies) makes good business. It’s very unfortunate that this company has lost many big contracts and potential buyers. I hope this event will serve as a good wake up call to producers and buyers when it comes to deciding what gets put on the shelf for what price.

    • FeliciaYuwono 2:23 pm on December 3, 2015 Permalink | Reply

      Wow, what surprises me is that this probably a global phenomenon, if I could say it that way. I’m from Southeast Asia and when I first came here, I thought I could at least lay more trust on the system, but apparently I’m now just as worried as I was before. Just a few days ago, my friend showed me a video of CBC Marketplace about grocery stores cheating on expiry dates on bakery products and meat products, and it really suggests that some people only care about financial profits because there is no incentive on maintaining consumer safety (at least in the short run). The problem is that the way we live right now makes it inconvenient to not shop at grocery stores which provides one-stop-shopping for everything we need — so if you suspect that the meat you bought is tampered, the best way is to cook it thoroughly out of the danger zone temperature. Here is a helpful chart of meat cooking temperature from Health Canada: http://www.healthycanadians.gc.ca/eating-nutrition/healthy-eating-saine-alimentation/safety-salubrite/tips-conseils/cook-temperatures-cuisson-tbl-eng.php

      Here are some links if you’d like to read more:
      http://www.cbc.ca/news/health/loblaws-best-before-tampering-1.3306395
      http://www.cbc.ca/news/canada/montreal/grocery-stores-caught-cheating-on-packaging-dates-of-meat-and-poultry-1.2851437

    • Leigh Renwick 8:00 pm on December 3, 2015 Permalink | Reply

      This is a great article; an important reminder that we should always approach buying meat with cation. Looking for signs of spoilage is important. Too often we take meat that we buy at restaurants for granted as being safe for consumption. I’m surprised that a company would think that they could get away with something like that! Truly despicable.

    • Anisha Parmar 9:20 pm on December 3, 2015 Permalink | Reply

      This is so disgusting and I agree with so many of the comments above. This is ethically wrong and makes me think what other companies are doing this.

    • Tanzil Mulji 9:31 pm on December 3, 2015 Permalink | Reply

      This makes me curious about how many other companies in the meat industry are using similar practises. And also makes me want to consider never eating meat again.

    • Zeeshan Somji 9:46 pm on December 3, 2015 Permalink | Reply

      What an insightful article! Really makes you reconsider all of the “food” we are putting into our bodies every day.

    • Jalila Devji 9:56 pm on December 3, 2015 Permalink | Reply

      That’s really disappointing! You would hope that when you go to places like this the least you can expect is your food to be safe! I guess the best thing to do really is to be more mindful of what we’re eating and check for signs of spoilage ourselves. Thank for this great eye opening article!

    • Kiely Landrigan 10:36 pm on December 3, 2015 Permalink | Reply

      It is interesting to consider the food safe practices of large chain restaurants such as McDonalds and Starbucks. Is it more the responsibility of the manager of the branch (who often will be a relatively under trained staffer that has just been around long enough) or the corporation to ensure food safe practices? Good article to get you thinking!

    • Gurinder Cheema 1:05 am on December 4, 2015 Permalink | Reply

      This is a great article! It’s scary to think of this happening, especially since I normally wouldn’t think anything was wrong with food before its expiry date. It really makes you question how much you can trust our food industry. Thanks for bringing awareness to this scandal.

    • meggyli 12:16 am on December 5, 2015 Permalink | Reply

      This is a great article! China has always been popular, or in this case, unpopular for their reputation of producing and selling sub-par or even downright unsafe food items. As a Chinese I’m embarrassed to say this article just barely scratches the surface of the atrocities of what is going on over there, such as sewage oil, and pork that has been injected with water, to name a few. Judging by the population and the popularity of MacDonald’s and Starbucks in China, it’s a miracle that no sicknesses have been reported so far. This really makes us question what is really safe out there for consumption.

    • YaoWang 11:19 pm on December 15, 2015 Permalink | Reply

      I knew about this scandal when I was in China for my summer break last year. Every day, I read about it in newspapers, watched about it on TV and heard people talking about it almost everywhere. Chinese people were really disappointed about this, we even tried to avoid dining out for some time because you never know if there are other companies doing the same thing without being caught. I just hope the government and the official media will look more into the food industry in China.

  • TamaraRitchie 10:34 am on November 30, 2015 Permalink | Reply
    Tags: , Ebola, food safety, , , reservoir   

    Should we add Ebola to the List of Foodborne Pathogens? 

    In developed countries the threat of contracting Ebola from food sources is null, but in areas of Africa it is a real threat. Throughout late 2014 and early 2015, Ebola was widely publicized as the virus moved from Africa to the United States although Ebola has been a constant problem in Africa for years. 

    140730092338-eitm-gupta-ebola-symptoms-origins-00011224-story-top

    Ebola Virus

    Ebola is a virus that is generally spread by direct contact with body fluids or blood of an infected person, but in Africa it may also be spread while consuming, hunting or preparing Bushmeat. Bushmeat is an umbrella term that groups together meat from wild animals such as bats, antelope, rats, monkeys and other nonhuman primates.The main reservoir of the virus appears to be fruit bats. It is either through the consumption of fruit bats, or cross contamination between fruit bat droppings and other bushmeat animals that causes Ebola to be transmitted through food.

    Bushmeats are main sources of food for some and often seen a treat for others at markets and roadside stands. These types of meats are usually dried, salted or smoked in the open African heat alongside other butchered animals. This is a breeding ground for other bacteria and cross contamination can easily occur with other bacteria of concern such as E. Coli and Salmonella. The consequences of Ebola are high, one strain tied back to fruit bats in the Congo area found that 40% of infected patients died. Ebola causes hemorrhagic fever, headaches and can result in death. 

    Ebola can be destroyed by heating to 60 degree Celsius for 60 minutes or at higher temperatures of 72-80 degrees Celsius for 30 minutes according to the CDC. While heating Ebola has been found to inactivate and destroy the virus there is still the issue of cross contamination, as seen in the following picture the spaces used to cook and prepare the meat appear unhygienic and less than ideal. It is also difficult to know if the meats have been cooked to the proper temperatures as most would not have access to thermometers. The ones that are at highest risk of contracting the virus from animals are those who are hunting and gathering these animals as many are bitten or scratched or come in contact with blood during these processes.

    _78290034_sammyandcantomentsvendor

    Varying smoked bushmeats at a market

    The likelihood of contracting the disease from human contact is much higher than from bushmeats. Hundreds of thousands of varying types of bushmeat are consumed annually throughout Africa and this will likely continue as it is a source of nutrition and part of their culture. It is recommended that steps be taken while hunting and gathering to reduce infection such as avoiding blood and fluids from animals, wearing gloves, not consuming predeceased animals and keeping raw foods away from cooked. These steps will not eradicate all cases of Ebola in Africa but it may help decrease the amount of outbreaks.

    If you would like to learn more please watch the video below.

     

    References:

    DRC: Bushmeat blamed for Ebola outbreak. (2012, August 23). Retrieved November 11, 2015, from http://www.irinnews.org/report/96160/drc-bushmeat-blamed-for-ebola-outbreak

    Hogenboom, M. (2014, October 19). Ebola: Is bushmeat behind the outbreak? – BBC News. Retrieved November 11, 2015, from http://www.bbc.com/news/health-29604204

    Information on the Survivability of the Ebola Virus in Medical Waste. (2015, February 12). Retrieved November 11, 2015, from http://www.cdc.gov/vhf/ebola/healthcare-us/cleaning/ebola-virus-survivability.html

    MacNeil, A. (2010, December 1). Proportion of Deaths and Clinical Features in Bundibugyo Ebola Virus Infection, Uganda – Volume 16, Number 12-December 2010 – Emerging Infectious Disease journal – CDC. Retrieved November 11, 2015, from http://wwwnc.cdc.gov/eid/article/16/12/10-0627_article

     

     
    • kathykim 4:13 pm on November 30, 2015 Permalink | Reply

      Hi Tamara, I did not expect that ebola would be termed as a food-borne pathogen, but thinking about it, it is!. The main source of disease infection I heard from news was that Africans eat raw bat meats and drink their blood, and this is their cultural practice of diet. Also, when people die of ebola, Africans contact with the dead body which is also a part of their funeral culture.. I think such cultural factors have been risk factors for the transmission of ebola. I wonder though, why ebola has occured just recently, when such cultural practices were still done in the past.

    • laurenrappaport 1:28 pm on December 1, 2015 Permalink | Reply

      Its interesting to hear that the original source of Ebola is from animals. Over the past year or so, all we’ve been hearing about in the news is how infectious it is between humans ignoring the fact that the initial contamination is from something we may consume. Although these types of foods are not commonly consumed here in North America, with all the travel and trade it has become of major concern. Its funny that we have only recently started hearing about Ebola issues when this has been going on in Africa for many years. However, only recently when people in North America and Europe have become infected is when this issue has been brought to the news.

    • wen liao 3:53 pm on December 1, 2015 Permalink | Reply

      This is an interesting article. This term I am taking a virology course and currently we are discussing about the Ebola virus (EBOV). Relating to this article, the 2014 EBOV epidemic is actually initiated due to the consumption of bats, as bats are asymptomatic of EBOV. Fortunately for us, vaccines are available now for EBOV (and it was initially designed by the National Microbiology Lab of Canada in Winnipeg. YEAHHHH). This vaccine is under review now and it has shown great efficacy against EBOV infection. Furthermore, this vaccine can be mass produced by engineering tobacco plants so that it can be produced on site in African.
      Personally, I do not think EBOV should be considered as a foodborne pathogen. Although the infection of native African population by EBOV is due to the consumption of bushmeat, bushmeat is not a common source of food for them. They eat it because they do not have other food choices.

    • angel519 5:15 pm on December 1, 2015 Permalink | Reply

      It is interesting to know that Ebola is originated from animal source. Places like Africa where most people live in poverty and food supply is limited, they have no choice but to eat Bushmeat which contains microbes or viruses that have never been encountered by the human population. Even though the source of the virus is identified, becasue of poverty and the brutal environment it is difficult to stop the people from hunting other bushmeat. And this might causes another outbreak of foodborne diease in the future due to the consumption of asymptomatic bushmeat.

    • CindyDai 6:34 pm on December 1, 2015 Permalink | Reply

      I was quite shocked to know Ebola can be considered as food pathogens. The horrifying Ebola outbreaks in Africa and America earlier this year did attract a lot of public attention, and not many news mentioned how to prevent Ebola at household level. It is good to know that Ebola can be destroyed by heating, which means it shares the same food safety practice with many other foodborne pathogens. We should always be prepared to fight with foodborne pathogens and be aware of the horrible consequence of incorrect food handling.

    • Stephanie Chen 7:28 pm on December 1, 2015 Permalink | Reply

      As Ebola is generally known to spread through direct contact with infected blood and body fluids, it is quite interesting that it can be regarded as a food-borne pathogen. Through the image and the video, it can really be seen that there is immense potential for contamination through the various steps of preparation, cooking, and consumption of bushmeats. While the virus can be eliminated through heat processing of the food, it may be still be a great challenge to regulate hunting and gathering practices to reduce risk of outbreaks.

    • EmilyLi 5:01 pm on December 2, 2015 Permalink | Reply

      This is a very interesting post. It change the mainstream view that Ebola virus is transmitted by human infected blood and body fluid. The fact that the Ebola virus can be destroyed by heat is a wonderful fact to know and hopefully this fact would be helpful in preparing the bushmeats. However, in area such as Africa there may not be enough resources to implement regulations that the hunters, gathers, and street vendors to follow to reduce and prevent the outbreaks.

    • Carissa Li 12:49 am on December 14, 2015 Permalink | Reply

      Ebola as a foodborne pathogen really caught my eyes to this post! I never thought it could be transmitted through food since the news only emphasize on direct contact with blood. The fact that how they are selling the bushmeats in the market of course is the main reason for cross contamination but i think the utensils they use to prepare the meat is also one of the reasons for cross contamination. I think the reason why Ebola is that savage is also due to people consuming bushmeats on a daily basis. In this case, Ebola can be spread widely in Africa.

    • mustafa akhtar 12:15 am on December 19, 2015 Permalink | Reply

      I remember back in 2014 when we first heard about the ebola outbreak, and this catalysed the kicking in of many survellience agencies across the globe. Your view is that the cultural practises in Africa may help spread Ebola, but other countries that don’t sell bush meet or don’t have customary funeral practises, still seem to have been concerned for the spread of outbreak. Is ebola as viable outside Africa?

  • Susanna Ko 11:17 pm on November 25, 2015 Permalink | Reply
    Tags: barfblog, , food safety, , ,   

    Recall of Potato Products Due To Small Metal Fragments 

    From May 8th to May 12th, several large UK retailers issued a recall for over 50 potato salads, coleslaws, and ready-to-eat meals. Retailers affected included Sainsbury, Waitrose, Morrison’s and Tesco. To give you a scale of the impact of this recall, Sainsbury is UK’s second largest retailer, and Tesco is one of the world’s biggest retailers. The recall affected multiple brands of the nationwide retailers, and is found in over 43 ready-to-eat savoury pies and quick meals, and at least 6 potato salads.

    The cause of the recall? Small pieces of metal were found in the potato products, and originated from a single supplier. Further investigation identified that a piece of the equipment broke during processing, resulting in metal fragments possibly being dislodged.

    To give you an idea of how scary this is, here is a picture of an affected product:

    Look familiar? You may have grabbed something similar to this to eat on the go from the grocery store. The products affected by this recall are ready-to-eat convenient meals. People choose this product as a quick and easy meal option. I know that I eat quick meals while I multitask with homework, and I may not be paying attention to what is hidden inside of it. Plus, convenient pre-packaged potato salads could be a popular item to bring to family potlucks or work lunches…. kind of scary, isn’t it?

    But they’re just small metal fragments, what’s the worst that can happen? Well, further explanation of the risks associated with the metal pieces could not be found on the UK Food Standards Agency or in the recall notice. Which is a shame, because somebody could swallow the fragment and mistakenly believe it to contribute to their daily intake of minerals. Small metal fragments can cause lacerations and internal injuries to the mouth, gastrointestinal system, and internal organs. Ouch!

    An article from Food Safety Magazine stated that metal fragments are considered as “hazardous extraneous material” under Hazard Analysis Critical Control Points (or HACCP for short). We all know just how important HACCP is in the prevention of food safety hazards. But why wasn’t metal detection a critical control point during the processing of the potatoes? Not to be critical or anything, but isn’t preventative maintenance part of a certain prerequisite program of HACCP?

    I know what I’m going to be more careful with now. A news article from Daily Mail (which is a popular UK online magazine) reported that product was still found on the shelves of Tesco during the weekend. The recall was announced on a Friday. Seems like there was some mis-communication.

    Or do what the comments say (in the Daily Mail news article) and just make your own potato salad.

    References:
    Daily Mail. 2015. Still on Tesco’s Shelves… potato salads recalled in metal fragments Scare: Safety row erupts as food containing stainless steel is left for customers to buy after warnings of recall are missed. Available from http://www.dailymail.co.uk/news/article-3075221/Still-Tesco-s-shelves-potato-salads-recalled-metal-fragments-scare-Safety-row-erupts-food-containing-stainless-steel-left-customers-buy-warnings-recall-missed.html#comments. Accessed 2015 November 25.

    Food Standards Agency. 2015. Potato Products Recall. Available from http://www.food.gov.uk/news-updates/news/2015/13955/potato-products-recall. Accessed 2015 November 25.

    Food Safety Magazine. 2003. The Dirty Dozen: Ways to Reduce the 12 Biggest Foreign Materials Problems. Available from
    http://www.foodsafetymagazine.com/magazine-archive1/aprilmay-2003/the-dirty-dozen-ways-to-reduce-the-12-biggest-foreign-materials-problems/. Accessed 2015 November 25.

     
    • wen liao 3:52 pm on November 26, 2015 Permalink | Reply

      HAHA I like the last sentence, which usually solves most of the problems. As it is in most of the cases, we learn from the mistakes. I wonder what caused the metals to remain in prepared food. I am wondering about the side effects of ingesting these small metal fragments. In addition, as there is no metal detector available for potato products processing line, how did they find out the metals in the first place?

    • laurenrappaport 1:46 pm on December 1, 2015 Permalink | Reply

      Great article Susanna! It was a very interesting read but also very concerning. I lived in the UK for 6 months, and shopped at some of the mentioned grocery stores all the time! Its especially concerning as some of these food products are given to kids for lunches or snacks and they are less likely to identify the metal fragments in their foods. Metal detection during production should be implemented to ensure this sort of issue does not happen again. In addition, equipment maintenance should be a key part of the quality assurance program which would have prevented this issue in the first place.

    • dgozali 3:43 pm on December 1, 2015 Permalink | Reply

      I like how you related this to what we learned in FNH 403 about the HACCP plans and CCPS. this shows the importance of having a good HACCP plan in place as any step that was overlooked can cause a really big impact if something goes wrong. There was probably no metal detection system in place to check the final product, or maybe the metal detector was faulty and was not fixed by the employees.

    • Silvia Low 3:36 pm on December 3, 2015 Permalink | Reply

      This is disturbing. What affects me the most is that the metal fragments were found in children’s food. I feel that anything that goes near children should be handled with extra care and be more diligently inspected prior to distribution just because these are children! But it is nice to hear that no one was harmed (for now at least).

    • cvalencia 5:17 pm on December 4, 2015 Permalink | Reply

      What an eye opener! I wonder how they detected the small metals inside the packages though? was it because someone actually tasted it or saw it when they opened the product? It is also very dangerous to the consumer, and to think that it is also marketed more towards the kids, rather than the adults, is even more concerning. This company definitely needs to re-evaluate their food processes in their facility to ensure that nothing like this happens again.

    • meggyli 11:56 pm on December 4, 2015 Permalink | Reply

      This article is very much like the frozen pizza assignment some of us did for FNH 403 as a way too look at successful HACCP Programs and the hazards involved in food production. There may have been many ways in which the metal fragments remained in the final packaged and distributed products, for example, the metal detection wand was broken at the food plant, or it was the result of a careless quality control practitioner. Either way, I think the company needs to revisit their HACCP Plan and find the cause of the problem ASAP. This also goes to show that these things really do happen in the real world, and it is also important for consumers to properly check their shopping cart before purchasing, and to properly check their food containers before consuming.

    • AngeliMalimban 10:00 pm on December 14, 2015 Permalink | Reply

      Very interesting stuff Susanna! Like Lauren said, this stuff is given to kids, especially since potato salad is very soft and easy to swallow/digest for kids. I noticed that whenever my aunts or uncles give food to my little cousins, they always chop it up for them to prevent them from making a mess by cutting it themselves. That would probably be a great way to detect huge metal fragments in food… but since this is potato salad, that is not the case. And as for HACCP – I agree with Meggy and I hope that they actually do revisit their HACCP plan to find out who or what could be responsible in this case. This goes to show that even with HACCP in place, there are still such little things that can go unnoticed…

    • Ya Gao 10:42 pm on December 15, 2015 Permalink | Reply

      I read the label in the article carefully and saw it is a kid’s meal. The recall is especially important for vulnerable people like kids. They are less likely to notice those hazardous extraneous material when they are eating and ingesting small metal fragment can cause fatal consequence. Since this recall is a huge one. I believe this supplier to be huge as well with massive production every day. It is curtail for a HACCP plan to be in place and actually work. A metal detector is definitely a CCP that the company needs to work on immediately.

  • Jasmine Lee 1:00 am on November 25, 2015 Permalink | Reply
    Tags: , food safety, , ,   

    Product Recall due to Undeclared Allergens 

    Product recalled due to undeclared allergens (CFIA, 2015)

    Mustard, sesame, soy and wheat not declared on label. (CFIA, 2015)

    Early this year on January 19th, the Canadian Federal Inspection Agency (CFIA) issued a notice to recall Mann’s Mediterranean Style snap peas due to not declaring the presence of allergens, specifically mustard, sesame, soy and wheat in the toppings and dressing. The allergens were first identified by the manufacturer and they had immediately halted distribution to their exclusive Walmart and Sobeys retailers across Canada. Fortunately, there had not been any reported hospitalizations or deaths, but individuals with hypersensitivities were advised to dispose or return the product to the retailer. Given that the best before date was January 25th, remaining products should have reached the end of its shelf life by the end of the week.

    Mechanism and Characteristics of Food Allergies

    Food allergy is a health concern that should not be overlooked. According to Soller et al.’s cross-sectional study (2012), adverse reactions to one or more allergens were self-reported by 6.67% of Canadians. Unfortunately, these numbers are expected to increase (Hengel, 2007).

    Food allergies are classified as a category of hypersensitivity where the immune response recognizes and abnormally believes the offending food or component to be harmful. The mechanism of an allergic response commences when the ingested allergen, which is typically a protein, crosses the intestinal barrier to the bloodstream and is recognized by circulating lymphocytes or white blood cells. These immune cells trigger the release of IgE antibodies that bind to mast cells. Through antibody-receptor interactions, inflammatory mediators, i.e. histamine, will be secreted to the surrounding tissues and result in adverse symptoms involving the skin, gastrointestinal, respiratory and/or cardiovascular systems. Initial exposure to the allergen is usually asymptomatic, but subsequent exposures may result in a quicker and more severe response. This is because some IgE-coated mast cells are already present and bind immediately to the same antigens to release histamine. Allergic symptoms may appear immediately after a few minutes or can be delayed up to 24 hours. They can be mild and localized to one or more body systems, such as nausea and vomiting from the gastrointestinal system. Alternatively, symptoms may progress in severity to affect all body systems, resulting in anaphylaxis or death. (Taylor, 2006)

    Fact or Myth: Consuming processed foods reduce the risk of developing allergenic reactions.

    Adding to the complexity of allergies, food processing will interfere with the allergenic capacity. IgE antibodies tend to bind well to a particular region on antigens, known as epitopes. These may be linear amino acid chains or 3D conformational structures. The binding affinity of IgE antibodies may be reduced during processing. For instance, high heat denatures the 3D conformation and fermentation cleaves the amino acid sequences. At the same time, allergenic capacity may be promoted as some epitopes are no longer hidden by the protein’s 3D conformation and can bind to IgE. Additional structures and IgE binding sites may be created from protein and peptide modifications during processing. Overall, further studies are necessary to develop a clearer answer for processed foods. (Hengel, 2007).

    Prevention Strategies

    Given the importance of allergens and potentially life-threatening consequences, CFIA is enforcing mandatory labelling for the top 10 allergens: wheat, soy, peanuts, tree nuts, sulphites, eggs, seafood, mustard, milk and sesame. Food manufacturers also need to take precautionary measures to avoid cross-contamination at the plant and practice proper product labeling. Consumers should periodically review the list of product recalls on the CFIA’s webpage. While there are currently no approved treatments, individuals with severe allergies should follow a strict diet and carry an EpiPen in case of a sudden reaction. Overall, prevention and awareness are pertinent to reducing food allergies.

    What are your thoughts on the prevalence of food allergies? Do you think processed foods may be associated with the upward trend of food allergies?

    Check out the following references and video (particularly about unpasteurized milk from times 14:40-15:13 and parasitic worms on allergies from times 23:09-25:44).

    https://youtu.be/q25mCI_WWKY

    References

    CFIA. (2015). Food Recall Warning (Allergen) – Mann’s brand Mediterranean Style Snap Pea Sensations recalled due to undeclared mustard, sesame, soy and wheat. Retrieved from http://www.inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2015-01-19/eng/1421730513089/1421730556698

    Health Canada. (2012). Food Allergies and Intolerances. Retrieved from http://www.hc-sc.gc.ca/fn-an/securit/allerg/index-eng.php

    Hengel, A. J. (2007). Food allergen detection methods and the challenge to protect food-allergic consumers. Analytical and Bioanalytical Chemistry 389(1):111-118.

    Soller, L., Ben-Shoshan, M., Harrington, D. W., Fragapane, J., Joseph, L., St. Pierre, Y., Godefroy, S. B., La Vieille, S., Elliott, S. J. & Clarke, A. E. (2012). Overall prevalence of self-reported food allergy in Canada. Journal of Allergy and Clinical Immunology 130(4):986:988.

    Taylor, S. (2006). The nature of food allergy. In S. J. Koppelman & S. L. Hefle (Eds.), Detecting Allergens in Food (pp.3-20). Boca Raton, FL:Woodhead Publishing Limited, Boca Raton.

     
    • ColleenChong 12:03 pm on November 25, 2015 Permalink | Reply

      Hi Jasmine, I really like how you were able to incorporate the topic of allergens into to your blog. Allergens are a major source of recalls, specifically undeclared allergens. It is good to see how proactive CFIA is with recall and was done so before anyone in the public was affected. It seems like food allergy seems to be increasing but It might be the fact that there’s better technology to help detect the cause of allergy in individuals. The list of allergens seems to be slowly growing, which may also increase the number of individuals who may have allergens. I think processed foods is associated with an upward trend of food allergies because many companies that process allergens may also use the same equipment to process foods without allergens. The residual allergen may be transferred into the second process. To prevent this properly cleaning and sanitation is essential. But the best solution would be having one process line with allergen containing food and the other one without.

    • TamaraRitchie 9:35 am on November 26, 2015 Permalink | Reply

      It is nice to see the CFIA being so quick to get this product off the shelves. I feel with a product such as snap peas, many people would not assume there would be any allergens in the product. As we learned in class and as you explained above allergic reactions can be very severe and lead to death. It is just as important for the CFIA to be on top of allergen recalls as it is for food borne illnesses. Both types of illness can be extremely harmful to the public. Overall I hope in the future we can have more research on what is causing the upswing of allergens. I am very curious as to what is causing it, it may be an increased in processed foods or it may be something we have not even thought of yet. I would not be surprised if the increase of processed foods were in some way contributing to the increase in allergens.

    • catherine wong 3:32 am on November 27, 2015 Permalink | Reply

      Since allergens can cause such severe illnesses or death as Jasmine mentioned above, it is kind of reassuring to know that CFIA is working hard and efficiently in taking products with undeclared allergens off of store shelves. I actually wonder how they found out about the undeclared allergens. Did the producer test their products for allergens or did they look over their production records for that day and found that they did not clean their equipment between switching from producing a product with allergen to a product without that allergen? I do agree with Colleen that during production, having one process line just for the allergen would be the best to reduce contamination. Even though a designated allergen line would cost money and not all processing plants can afford that which is why the cleaning process is so important for them. With all the undeclared allergen recalls that CFIA always has on their website, I feel that a designated allergen line in plants might be worth it because undeclared allergens is a very serious matter.

    • Stephanie Chen 6:57 pm on December 1, 2015 Permalink | Reply

      As the incidence of food allergies seems to be on the rise, particularly in children, it is critical for allergen labelling to be strictly enforced. I feel that a designated allergen line could still have potential cross contamination within a plant. We often see products with labels such as “may contain [allergen]” or “processed in a plant that also uses [allergen].” It may be in the best interest of those with known allergies to avoid these foods altogether (though snap peas may come as a surprise). On another note, it is really interesting that you presented the fact of myth concerning the potential link between processed foods and allergy development. I also wonder what factors could be associated with the increase of allergens, whether genetically, environmentally, or even due to the changes in the foods we eat?

    • EmilyLi 2:19 pm on December 2, 2015 Permalink | Reply

      In my opinion this is a very informative post. It is great to know that CFIA is so quick and efficient with the issuing the recall. Allergen in food had been a concern especially for parents with severe allergic children. I think that it’s great that the CFIA is strict on the labeling to ensure consumers health safety. However the factor we may need to bring to attention is the genetically modified foods. Genetically modified food consist of genetic material that wasn’t originally found in the food. This may alter the different protein that a certain food product can contain thus initiating a allergic reaction. I wonder how we could put a standard or have a regulations for this kind of foods.

    • flyingsquirrel 3:59 pm on December 2, 2015 Permalink | Reply

      Interesting how you brought up that processing the foods may render them less likely to cause allergic reactions through changing protein composition (through processes such as heat etc.). This would explain why some people are able to eat certain foods they are normally allergic to as long as it is deep fried. One hypothesis at the moment as for why there seems to be a higher number of people allergic to foods may be due to over protection. This idea comes from the increasing amount of mothers keeping their children from being exposed to said products at an early age (thus not allowing them to build better immunological systems that can tolerate the food proteins). Therefore popular foods associated with allergies in certain demographic areas (ex. peanuts in the west) will be avoided most often, this may end up bringing adverse effects and perpetuate the development of food allergy that one is trying to avoid. I don’t know how true this idea is, but it makes you re-think what to give children to eat.

    • KristinaRichmond 8:17 pm on December 4, 2015 Permalink | Reply

      Great article! I also found it interesting how processing can change the allergenic potential of food. I think this would be a good area for further research since food allergies can be so severe and life-threatening, and it’s easy to get accidentally exposed if you’re not the cook or really diligent about reading labels. I think one problem with processed foods is that they can be quite complex and contain many different (and sometimes unusual) ingredients, so I think it’s good that the CFIA enforces labelling for the top 10 allergens.

    • RainShen 9:03 pm on December 10, 2015 Permalink | Reply

      As we learned in this course, food allergy would be fetal sometimes, so it is very critical to state all the allergens in the food product, especially for those highly processed foods. Sometimes the ingredients in the dressing or sauce, or even contacting with other foods in the same production environment will cause food allergy for the consumers. Comparing to food safety, food allergy does not have very strict rules for the manufacturers to state every allergen that might be possible contained in the products so sometimes it might be a big concern for costumers, especially for children and infants. Since food allergy is not dose related, even a very small amount of the allergen may cause very severe results. However, according to your post, CFIA recalled the suspected products before any hospitalizations or deaths happen. In my opinion the food inspection of CFIA is very sufficient in this way.

    • yichen25 1:47 am on December 11, 2015 Permalink | Reply

      Food allergy is very prevalent to those who are not able to develop a clinical tolerance towards the food protein that has been ingested. Failure to develop a clinical tolerance will lead to a series of hypersensitivity reactions which can be be potentially life-threatening if not treated immediately. Besides, the application of food processing as mentioned above has the ability to interfere with the binding of the antibodies to the antigens. However, more research should be done to further confirm the effect of food processing in the allergenic capacity. As for now, I personally think that both labeling of the food allergens and listing out the ingredients in the food product are very effective to inform consumers on the presence of allergenic compounds in the food product.

    • WinnieLiao 7:45 pm on December 14, 2015 Permalink | Reply

      As learnt in other courses as well as in this course, allergens indeed can induce many severe or fatal issues and contamination of these foods with allergens would definitely require a recall. Thankfully in Canada CFIA is quick to react and is helpful in facilitating recall of these food items. The consequences of food allergic reactions can range from mild to severe; I’ve seen red spots and rashes developing on people’s skin after ingesting these foods with allergens. Also it’ interesting to know that food processing steps can expose the epitopes promoting the binding with IgE. However, the processing can also decrease the IgE binding affinity with antigens. Besides the food processing procedures, I wonder if there are other factors that can potentially bring in allergens from other food sources and how these outbreaks associated with allergens can be traced.

    • CandiceZheng 3:01 pm on December 15, 2015 Permalink | Reply

      First of all, it is great to know that CFIA and the manufacture realized the problem very quickly and issued the recall so efficiently that there were no reported hospitalizations or deaths. This is a very informative post that introduced a lot of information related to food allergen, and I really like the subtitles that makes the post very clear and organized. In addition, I like the discussion about how food processing would alter the allergenic potential of food in various perspectives.

  • Ya Gao 8:53 pm on November 20, 2015 Permalink | Reply
    Tags: , food safety, , Scombroid poisoning, , seafood toxin   

    7 Customers Showed Symptoms of Scombroid Fish Poisoning after Eating in a Sydney Café 

    Seven people fell ill and showed symptoms of scombroid poisoning after eating from the same food outlet in the Sydney CBD, Soul Origin café, in late February 2015. The tuna, which was served in sandwiches at the café, was suspected to have caused scombroid poisoning.

    1

    source: http://www.abc.net.au/news/2015-02-26/scombroid-fish-poisoning-linked-to-sydney-cafe-tuna/6263120

    The New South Wales (NSW) Food Authority in Australia investigated that the canned product “John Bull Tuna Chunky Style in Sunflower Oil”, which Soul Origin café used, is a product of Thailand and imported into Australia by a Victorian company. This minor brand was used predominately in catering; it was not generally available to the public. The outbreak was not widespread and all affected product was removed from the market immediately.

    2

    source: http://ausfoodnews.com.au/2015/03/11/canned-tuna-food-safety-scare-linked-to-thai-factory.html

    The NSW Food Authority tested the leftover tuna salad at the café to have 3950 micrograms of histamine per kilogram of tuna. The test result was well above the acceptable limit of 200 micrograms histamine per kilogram of fish.

    Scombroid poisoning is an allergic-type reaction to elevated levels of histamine in fish. It occurs when an enzyme produced by naturally occurring bacteria in certain fish species (including tuna, sardines, mackerel, swordfish, and marlin) convert histidine in the fish to histamine. Elevated levels of histamine amino acids in the fish produce cause the food poisoning. The temperature abuse of the fish produce at the catching or processing stage is usually the cause of the scombroid poisoning. The presence of high level of histamine in fish shows that decomposition of fish produce has occurred. The histamine toxin is not inactivated by ordinary cooking methods, and the contaminated fish will not necessarily appear spoiled.

    Symptoms of histamine poisoning occur quickly, usually within 30 minutes or a few hours upon ingestion of contaminated fish. The symptoms typically last for a few hours. However, in some cases, they can last for several days. Common symptoms of histamine poisoning including peppery or metallic taste sensation, tingling of mouth and lips, skin rash or itchy skin, headaches, and dizziness; nausea, vomiting and diarrhea may also occur in some cases. People with scombroid poisoning may be treated with antihistamines. Scombroid poisoning is rarely fatal, but it was thought to have killed a Australian mother and daughter, Noelene and Yvana Bischoff, while they were on vacation in Bali in January 2014. However, the case is extremely rare.

    Here is the news article on the tragedy happened in Bali:
    http://www.news.com.au/national/bali-deaths-of-noelene-and-yvana-bischoff-from-fish-poisoning-impossible-to-predict/story-e6frfkp9-1226818860731

    Histamine poisoning is rare, and there have been less than 10 outbreaks of histamine poisoning with 187 people diagnosed with the poisoning in Australia over the past 10 years.

    Since histamine is not destroyed by heat treatments, buying seafood from reputable sources to ensure the product is kept refrigerated when it is being transported and stored becomes the best way to protect us against scombroid poisoning.

    News sources & Reference:
    Australian Broadcasting Corporation, 2015. Scombroid Fish Poisoning Linked to Sydney Café after Four Customers Fall Ill. Retrieved from http://www.abc.net.au/news/2015-02-26/scombroid-fish-poisoning-linked-to-sydney-cafe-tuna/6263120

    Australian Food News, 2015. Canned Tuna Food Safety Scare Linked to Thai Factory. Retrieved from http://ausfoodnews.com.au/2015/03/11/canned-tuna-food-safety-scare-linked-to-thai-factory.html

    Canadian Food Inspection Agency, 2012. Food Safety Facts on Scombroid Poisoning. Retrieved from http://www.inspection.gc.ca/food/information-for-consumers/fact-sheets/food-poisoning/scombroid/eng/1332280657698/1332280735024

    Daily Mail Online, 2014. Australian Mother and Daughter Who Died in Bali Hotel Room Victims of Rare Fish Poison. Retrieved from http://www.dailymail.co.uk/news/article-2551853/Australian-mother-daughter-died-Bali-hotel-room-victims-RARE-fish-poison-combined-asthma.html

    Food Standards Australia New Zealand, 2015. Histamine (Scombroid) Fish Poisoning. Retrieved from http://www.foodstandards.gov.au/consumer/safety/Pages/Histamine-(Scombroid)-fish-poisoning.aspx

    New South Wales Food Authority, 2015. Update: NSW Food Authority Investigation into Scombroid at Sydney Café. Retrieved from http://www.foodauthority.nsw.gov.au/news/media-releases/mr-26-Feb-15-scobroid-sydney-cafe#.Vk_Ii0ujZ4U

     
    • ColleenChong 8:14 pm on November 22, 2015 Permalink | Reply

      Very interesting article! I really like how you were display two cases of Scombroid fish poisoning to display the common reason that this food-borne illness occurs. From the two articles storage and transportation temperatures of fish seems to be crucial since it is due to bacteria converting histidine to histamine. As you have mentioned that the production of histamine is often due to the decomposition of the fish. I think that it is important that Health authorities do increase monitoring of quality of imported fish and histamine levels. Although the cases of scombroid poisoning seems to be rare it might occur without detection because the symptoms of poisoning is common with other illnesses. I think increasing the surveillance of Scombroid fish poisoning would be beneficial to the public because it is a preventable food-borne illness through proper manufacture, retail and consumer practices.

    • Susanna Ko 12:27 am on November 24, 2015 Permalink | Reply

      That is really unfortunate because the high levels of histamine are not reduced with cooking, so it’s really about the handling of the raw fish prior to processing it. I thought that the food processing plant would test their raw and finished products on the histamine levels. One would think that regulations and HACCP would prevent this kind of occurrence, especially in ready-to-eat hermetically sealed canned foods.

    • amreenj 3:19 pm on November 30, 2015 Permalink | Reply

      Great article! It is scary to see how much histamine there really was in the left over tuna, having 3950 micrograms/ kg is well over the acceptable limit of 200 micrograms/kg and could lead to severe complications as a result. Often with temperature abuse, it may be difficult to tell that this has occurred unless there are distinct/ obvious signs such as spoilage, odour, or colour change. I would think that there would be measures in place to firstly prevent this from happening, secondly to prevent this type of fish from being packaged, and thirdly that once opened chefs are able to detect that there may be something wrong with a fish (ie. if there is odour etc.). Histamine reactions can be fatal and as such, extra precautionary measures must be in place to prevent such things from occurring.

    • Mandy Tam 9:35 pm on December 1, 2015 Permalink | Reply

      This article provides a lot of good information about seafood poisoning. I have learn a lot.

      I know CFIA tracks histamine level in all imported fish products from the tour I have in FNH 326 in CFIA. CFIA has a specific import inspection program and one must get a fish import license to permit to import and sell fish in Canada. If someone is selling fish to restaurant or retail store without permit, he/she might be on conviction by indictment. The person might need to face jail time or/and paying a fine. Therefore, there is extensive tracking in Canada. I wonder what is the regulation/ surveillance Australia has on preventing fish poisoning from imported food. Anyhow, this is a very lucky case that no one died because of the outbreak.

      Link to CFIA:
      http://www.inspection.gc.ca/food/fish-and-seafood/imports/eng/1299825431569/1299825501933

    • elaine chan 12:08 am on December 2, 2015 Permalink | Reply

      Interesting article! I liked how you provided a detailed explanation as to what scombroid poisoning is, and its relation to histamine levels. I find it really amazing how a product containing 3950mg of histamine per kg of tuna was even allowed to be distributed for sale, when it’s way over its acceptable limits. It makes me question whether the manufacturer of this product performs quality control testing to ensure that their product is safe for consumption. Thankfully, this product was not for sale that’s available to the general public, or else its consequences would have been much, much more severe. However, it still caused a food borne outbreak that I felt could’ve been prevented through more strict quality control measures. I hope that the cafe does not suffer a major customer loss from this incident because they are the innocent victims. They are the consumers, and typically in cafes or restaurants, products such as canned tuna, are purchased with the assumption that they are safe and ready for consumption. I feel that both Thailand and Australia should implement more strict surveillance to ensure that exported and imported food products are safe for the general population for consumption.

    • flyingsquirrel 4:35 pm on December 2, 2015 Permalink | Reply

      What I find interesting about this article is that it shows that it is not just bacterial pathogens that produce toxins that are harmful once consumed (for example Clostridium botulinum, dinoflagelettes ). There are many naturally occurring endogenous substances that are potentially toxic in high amounts and I am glad this article brings that into light. I think many people in general that do not work or study in food safety will often overlook this and it is important to be aware that proper storage of foods is not only important for preventing bacteria proliferation, but also for preventing unwanted enzyme activity to keep foods delicious and safe. I think one reason why the monitoring of the tuna products imported seems inefficient may be due to the fact that it is not sold in the mass public market. Perhaps allocated resources left for inspecting certain products were unequally distributed based on the size of the target market?

    • YaoWang 12:17 am on December 15, 2015 Permalink | Reply

      It’s interesting that people can get sick by eating “allergic” fish. But it’s unfortunate to know that we can neither get rid of the histamine through normal cooking methods nor distinguish between fresh and spoiled fish. Apparently the problem can be caused by many microorganisms, rather than just the pathogens and therefore, is of great concern. So, I’m wondering what we could do to prevent such food-borne illnesses in the future?

    • CandiceZheng 2:37 pm on December 15, 2015 Permalink | Reply

      Thank you for sharing the seafood poisoning case with us! And I personally feel it is very unfortunate that although we understand that histamine level can indicate the degree of seafood decomposition, for the normal population there is no easy way to differentiate whether there is high level of histamine on the seafood. As indicated in the post, the leftover tuna salad at the café have 3950 micrograms of histamine per kilogram of tuna, which is well above the acceptable limit of 200 micrograms histamine per kilogram of fish. However, people still couldn’t observe any unusual appearance from these tuna. In this case I think it is very important to have some quick and easy way to examine the histamine level on seafood. For example, using something like pH test strips that are cheap, easy to use, and handy for the general population to use to test the histamine level on seafood in order to prevent further poisoning issues.

    • DeniseZhang 7:37 pm on December 15, 2015 Permalink | Reply

      According to the food chemistry courses that I am taking this term, histamine is a product from decarboxylation reaction of histidine. On immunological aspect, histamine can cause inflammation in human bodies (which is good while fighting pathogens), and it can also lead to hypersensitivities (a.k.a. allergy) in human bodies. I did not know that we have histamine poisoning issue in our life. Even though it is an extremely rare case, I do believe that we need to pay attention to it as undesirable inflammation is annoying. I really wish food provides can know more about those potential risks in foods, so that we can have foods more safely.

  • BarbaraCorreiaFaustino 3:48 pm on November 20, 2015 Permalink | Reply
    Tags: Cheese, Dairy, , food safety, , , ,   

    Another multistate Listeria outbreak: this time from contaminated soft cheese 

    karounrecallcheese

    Recalled soft cheese products. Source: CDC

    An outbreak regarding soft cheese contaminated with Listeria monocytogenes finally arrived to a conclusion after five years of investigation. Starting in June 2010, thirty cases of listeriosis caused by the consumption of a specific type of cheese happened throughout the United States. Most of the cases were reported in California, but there was also a great number of cases happening specially in the eastern portion of the country, occurring in nine other states. According to the Center for Disease Control and Prevention, aside from California, there were also cases in Colorado, Illinois, Massachusetts, Michigan, New York, Ohio, Tennessee and Washington, and overall the outbreak resulted in 28 hospitalizations and 3 deaths, two in California and one in Ohio. Five illnesses were pregnancy-related, and one resulted in miscarriage.

    The Center for Disease Control and Prevention was able to link all those cases together using whole genome sequencing, which is a molecular subtyping method that is recently becoming more used by publich health authorities to identify foodborne pathogens. This method relies on sequencing the nucleic acid of the target microorganism and detecting the differences in that nucleic acid sequence.

    map-10-23-2015

    People infected with the outbreak strains of Listeria monocytogenes by contaminated soft cheese. Source: CDC

    Whole genome sequencing, as its name suggests, is a method that provides a nearly complete sequencing of bacterial nucleic acids, and that is what makes it a very accurate method, since it becomes much easier to compare and differentiate between serotypes of a specific bacteria. The first generation was not very user-friendly for the detection of foodborne illnesses outbreaks, as it was a very time-consuming, labor-intensive and expensive method. However, nowadays the development and improvement of next-generation sequencing methods have made these tools more available and affordable for laboratories, making it easier to use them routinely and ensuring not only precise, but also fast results, and at a reasonable cost. These methods are rapidly becoming more accepted by public health and regulatory agencies, and in the next few years they will probably replace the most commonly used method currently, which is pulsed-field gel electrophoresis (PFGE). Compared to the latter, whole genome sequencing methods have a higher discriminatory power for outbreak detection and allow for the sequencing of different pathogens in the same batch.

    The whole genome sequencing methods provide better discrimination between the subtypes, and therefore it can distinguish isolates that have a similar or equal PFGE profile, therefore improving the detection of a possible outbreak. This is what happened in this case, as the public health agencies could not properly connect all the cases that happened throughout the country with only one pathogen for over five years, and the whole genome sequencing showed that five rare DNA fingerprints of Listeria monocytogenes were related, connecting serotypes identified in this last August with serotypes found in the cases from around five years ago.

    The types of cheese involved in this outbreak were soft cheese, including Middle Eastern, Eastern European, Mediterranean and Mexican-style cheeses. The contaminated products likely responsible for the outbreak were from the brands Karoun, Arz, Gopi, Queso Del Valle, Central Valley Creamery, and Yanni, all of which were manufactured by Karoun Dairies, Inc. This company announced a voluntary recall of the products from those brands and stopped the production of other cheese products that might be contaminated with Listeria on September 16, 2015.

    Even though the incident was not very recent, a lot of restaurants and people may still have cheese products from those brands as the recall happened this year, and they are advised not to serve or consume these products as they may be contaminated with Listeria monocytogenes. It is very important that people don’t consume them, as listeriosis is a very severe disease, specially for children, the elderly and immunosuppressed population.

    References:
    Centers for Disease Control and Prevention. (2015). Multistate Outbreak of Listeriosis Linked to Soft Cheeses Distributed by Karoun Dairies, Inc. (Final Update). Retrieved from: http://www.cdc.gov/listeria/outbreaks/soft-cheeses-09-15/index.html

    Zuraw, L. (2015). Final Update: 3 Deaths, 30 Illnesses in Outbreak Linked to Soft Cheese. Retrieved from: http://www.foodsafetynews.com/2015/10/1-death-24-illnesses-in-listeria-outbreak-linked-to-soft-cheese/

    Wiedmann, M. (2015). Use of Whole-Genome Sequencing in Food Safety. Retrieved from: http://www.foodsafetymagazine.com/magazine-archive1/junejuly-2015/use-of-whole-genome-sequencing-in-food-safety/

     
    • cvalencia 10:47 pm on December 3, 2015 Permalink | Reply

      I don’t really consume a lot of soft cheeses, but it is interesting to know that there is a risk associated with it. Listeriosis is a very serious problem, especially for high-risk individuals (immunocompromised people and pregnant women). I heard of a case where a mom-to-be had a miscarriage because of eating soft cheese contaminated with Listeria, while on vacation.. Sad how these things can happen, so everyone should be aware of such risks.

    • Carissa Li 2:58 am on December 13, 2015 Permalink | Reply

      It is pretty cool how we can still investigate the same pathogen DNA from 5 years ago to identify its type using whole genome sequencing. As we all know, soft cheese is under category 1 according to the regulation from Health Canada, so it can grow throughout the stated shelf life. Listeria is known to be tolerant at low temperature, that’s why it is not surprising that it can grow on soft cheese. This case happened around 5 years ago so I think the risk of having Listeria contaminated soft cheese from this industry is not that high now if no new cases occur after that. But of course being caution is priority to not having any chance of getting sick!

    • MichelleLui 9:05 pm on December 18, 2015 Permalink | Reply

      Good summary of recalled soft cheese and how it relates to the techniques learned in class. Soft cheese belongs to Category 1 RTE foods. Consumers should be educated on the risk of consuming food listed under Category 1 RTE foods. Especially the high risk groups, such as children, elderly, pregnant women and people with weakened immune system.

    • mustafa akhtar 12:25 am on December 19, 2015 Permalink | Reply

      I am happy that the surveillance methods available in the industry are growing and developing. However, coupled with this, it is very important that we educate the public as well. It is not uncommon to hear of miscarriages happening because of consumption of soft cheese. As they say, prevention is better than cure.

  • Stephanie Chen 11:37 am on November 20, 2015 Permalink | Reply
    Tags: , food safety, , ,   

    Listeria Seizes the Oppor-tuna-ty! Denmark investigates outbreak linked to smoked fish products 

    scrambled-eggs-smoked-salmon

    August 2015. Four people sickened by Listeria in fish products linked to fish company, Hjerting Laks, in Denmark. Earlier in May, five cases of Listeria with two deaths were detected in Denmark. Two out of the five were of the same strain of Listeria that caused 40 cases and 16 deaths in deli meats in 2014. Although the current outbreak is not linked to the one last year, one of the five in May was traced back to Hjerting Laks.

    Unique culprit. While all tested samples did not reveal to have Listeria above the accepted limit, the Danish Veterinary and Food Administration (DVFA) found that Listeria isolates from the patients and samples taken from the company’s production area, equipment, and official food samples gave a DNA match after whole genome sequencing. The Listeria monocytogenes ST6 sequence pattern specific to this outbreak has not been detected in samples from other sources.

    Suspect: smoked fish. The source of infection in exact products has not been confirmed by the DVFA, but smoked salmon was suspected due to patients’ common consumption prior to illness. An outbreak of Listeria connected to Hjerting Laks was related to smoked halibut in November 2014, after which changes in the production processes were made. Hjerting Laks states that the bacteria from the current outbreak may have originated from raw materials supplied by sub-contractor.

    “We have ordered the company to change its routines with regards to production and own-check scheme,” says Annette Perge, head of unit in the DVFA. “Tightened supervision” has been placed on the company, and DVFA has advised customers to discard related fish products or return them to the place of purchase.

    Listeria monocytogenes. A gram positive, facultative anaerobic bacterial species capable of causing infections that may lead to symptoms of fever, muscle aches, and diarrhea. Populations including those with compromised immune responses due to age, pregnancy, and disease are typically at higher risk for listeriosis, with possible deadly effects on fetus and newborn infants. The primary route of transmission for this pathogen is through food, and especially in ready-to-eat foods that support bacterial growth of L. monocytogenes.

    But smoked fish? Yes, smoked fish. Smoked seafood including salmon, trout, tuna, oysters, etc., are manufactured in two primary forms: cold-smoked and hot-smoked product. Typical temperatures used for cold-smoking (22-28°C) are inadequate to inactivate L. monocytogenes, but levels of the pathogen present on raw salted fish are usually reduced by 90-99% during the cold-smoking steps of salting, drying, and smoking. Hot-smoking involves initial drying at 30-40°C, then smoking at 60-70°C followed by a second drying procedure. However, products may be contaminated after both cold and heat treatment in the processing environment while products are sliced and vacuum packaged. It also doesn’t help that Listeria can grow at refrigeration temperatures and is relative resistant to heating, acidic and high salt environments, as well as other inhibitory compounds used on foodborne microorganisms.

    lm

    See diagram. Production process has multiple opportunities for contamination. (Where else do you see places for Listeria to sneak in?)

     

    Recommendations for persons at high risk (weakened immune system) from the CDC:

    • Do not eat refrigerated smoked seafood, unless it is contained in a cooked dish (e.g. casserole)
    • Refrigerated smoked seafood, such as salmon, trout, whitefish, cod, tuna, and mackerel, is most often labeled as “nova-style,” “lox,” “kippered,” “smoked,” or “jerky.” (These are typically found in the refrigerator section or sold at seafood and deli counters in grocery stores)
    • Canned and shelf stable tuna, salmon, and other fish products are safe to eat

    Reduce risk for listeriosis from smoked fish by… Using ready-to-eat foods as soon as possible (product’s shelf-life shortens upon opening the packing). And remember to practice good hygiene in the kitchen!

     

    News sources:

    Listeria traced to Hjerting Laks despite fish products passing tests. (Aug 2015). http://www.foodqualitynews.com/Food-Outbreaks/Denmark-investigates-four-Listeria-cases-linked-to-fish-producer

    Denmark investigates new Listeria outbreak. (May 2015). http://www.foodqualitynews.com/Food-Outbreaks/Listeria-sickens-five-and-a-factor-in-two-deaths

    References:

    Joint FAO/WHO Activities on Risk Assessment of Microbiological Hazards in Foods. Case Study: Listeria monocytogenes in Smoked Fish (including digram). Retrieved from http://www.fao.org/fileadmin/templates/agns/pdf/jemra/Listeria.pdf

    Report of the FAO Expert Consultation on the Trade Impact of Listeria in Fish. Retrieved from http://www.fao.org/docrep/003/x3018e/x3018e05.htm

    Center for Disease Control and Prevention. Whole genome sequencing. Retrieved from http://www.cdc.gov/listeria/pdf/whole-genome-sequencing-and-listeria-508c.pdf

    Center for Disease Control and Prevention. Tips for preventing Listeria poisoning. Retrieved from http://www.cdc.gov/ncezid/dfwed/pdfs/tips-preventing-listeria-508c.pdf

    Image retrieved from http://www.rivertea.com/blog/7-healthy-breakfast-recipes-for-every-day-of-the-week/

     
    • Michelle Ebtia 1:00 pm on November 29, 2015 Permalink | Reply

      This was a really interesting report! I do like smoked sockeye and always choose hot-smoked variety, however, after reading about the chances of cross-contamination post-production, I think I will avoid consuming them prior to further cooking and heating.
      Since the current measures seem to be rather ineffective, I did some research to find out about alternative methods for prevention and came across a paper that reports a novel approach in controlling the growth of Listeria spp on smoked salmon, through inoculating it with Carnobacterium maltaromaticum. The authors conclude that “the bioprotective culture C. maltaromaticum can extend the commercial shelf life of both hot and cold smoked salmon”, as it outcompetes the growth of the pathogen. However, I couldn’t find any reports of this method being put to practice by food manufacturers.

      Work Cited:
      Smith, D. (2012, July). Biopreservation: Control of Listeria monocytogenes Growth in Hot and Cold Smoked Salmon by Carnobacterium maltaromaticum CB1. In 2012 Annual Meeting. Iafp.

      • Jasmine Lee 2:02 pm on November 29, 2015 Permalink | Reply

        I really like the clever use of wordplay in your title. It highlights the opportunistic nature of Listeria monocytogenes to persist and grow in susceptible ready-to-eat foods. Given that L. monocytogenes is ubiquitous in the environment, I am not surprised that it would appear in fish, especially smoked salmon. There are Canadian regulations which require manufacturers to ensure sufficient lethality of their treatments and inactivation of their target microorganisms. If there are deviations in these standards, then the pathogen may remain and continue to be a problem. Furthermore, the smoking process is dependent on the smoke reaching the contaminated surface. The pathogen may be embedded in the flesh of the fish, where the smoke cannot make contact. Time and temperature abuse of the raw materials may also promote bacterial survival. As beautifully illustrated in your flowchart, I agree with the multiple routes of entry and carriers which contribute to the pathogen’s survival. The food matrix may be another factor since salmon is high in lipids. Fat is known to protect L. monocytogenes, which will present another challenge to eradicating this pathogen. As a consumer, I will probably reduce the consumption of this product or research more about the company before taking smoked salmon to the checkout.

    • AngeliMalimban 2:26 pm on November 29, 2015 Permalink | Reply

      I read a small article saying that Listeria does not normally survive the smoking process. However, it can still grow while being stored if it is done so improperly. It can grow heat-resistant endospores if it is not smoked to a high enough temperature either (source: http://foodsafety.wisc.edu/assets/pdf_Files/smokingyourcatch.pdf). Smoked fish can also be found in shelf-stable storage (I commonly see these at Canadian souvenir stores) where it is ready to eat. This can also have an equal risk of contracting L. monocytogenes, but there may be a common misconception that shelf-stable foods are safer to consume and that the likelihood of disease could be less.

      I actually LOVE smoked salmon, especially when I go get sushi (where they serve smoked salmon on top of sushi). It’s pretty scary because sometimes I just see the fish wrapped at room temperature on the sushi bar… it makes me wonder if it is actually refrigerated or left out there for the whole day. This is also consumed raw – and I should probably heat/cook it instead.

    • WinnieLiao 3:58 pm on December 3, 2015 Permalink | Reply

      First thing to point out is that your layout is easy to read and your wording is short and precise! I personally don’t like eating smoked salmon not only because of the fishy taste but also because of the salty and preservative content. The smoked salmon products I have seen in supermarkets are usually those vacuum packed. Just from looking at the product, I assume the producer processed their food by controlling water activity, using of preservatives and eliminating air. Knowing that Listeria is a relatively “resistant” bacteria that often is salt tolerant, dessication tolerant and facultative anaerobic, I can understand why it would survive so well in smoky salmon! Also another issue that comes to my mind, is that some First Nations people make their own homemade smoked salmon, which can be a possible food safety concern.

    • CindyDai 12:24 am on December 15, 2015 Permalink | Reply

      I agree what Winnie has said. There are a lot of other safety hurdles used in smoked fish industry to suppress pathogen growth. Lowering water activity, adding preservatives and vacuum packaging are all examples of other hurdles used. Since Listeria has high adaptation to tough environments, only multiple hurdles used simultaneously could ensure the effectiveness. However, as learned in lectures, sub-lethal treatments could cause increased resistance to other safety treatments, so the combination of safety hurdles must be well planned and proved by scientific test results.

    • Ya Gao 11:46 pm on December 15, 2015 Permalink | Reply

      The traditional preservation method, smoking, may not be safe for food processing if the raw material or the procedure after food processing is problematic. I love smoked salmon from deli area in Costco a lot personally. Although I cook them occasionally, I prefer eating them raw right away from the package. I will be more cautious in the future.

  • WinnieLiao 8:00 pm on November 19, 2015 Permalink | Reply
    Tags: food safety, , , , Salmonellosis, , Tuna   

    Salmonella: in Frozen Raw Tuna? 

    map-07-21-2015-300x201

    Q: What’s the big problem here with Salmonella?

    A: A Salmonella seafood outbreak that hit United States has caused 62 sick across 11 states as of July 20, 2015. US CDC reported that there were 11 cases of hospitalization and no case of deaths. 97% of the infected population recalled the consumption of sushi with raw tuna a week before becoming ill. Results from laboratory and epidemiological investigations indicated that these people were likely infected with Salmonella Paratyphi B variant L(+) tartrate(+). Raw tuna processed in Indonesia by Osamu Corporation were confirmed responsible for 18 cases in California and some cases of infections in Minnesota.

    As a result, on July 21, 2015 Osamu Corporation called for a voluntary recall of two categories of items, frozen tuna and yellowfin tuna, processed in their Indonesian plant.

     

    Q: Isn’t Salmonella usually found in eggs and poultry?

    A: As known to the general population, Salmonella is often associated with foodborne illness due to its growth in poultry and egg products, as well as produce and complex foods. An interesting fact is that Salmonella is also a common pathogen found in seafood. Together with Shigella, these two pathogens constitute up to 10% of the reported foodborne illnesses in United States. Fish, shrimp, oysters and clam are food vehicles most often associated with seafood outbreaks.

     

    Want to know more? Here is a relevant video about Salmonella in seafood (published 3 years ago):

     

    Q: “Who” is Salmonella? Where is it from? How is it identified?

    A: Salmonella is a gram negative, rod shape, facultative anaerobic, non lactose fermenting bacillus with as much as 2500 serotypes identified. Transmission routes can include food-borne and water-borne, person to person and contact with animals. According to US FDA, Salmonella can be found in seafood that is intended for minimal processing and cooking.

    The source of this contamination can be traced back to the acquisition of the bacteria in polluted waters. Therefore to prevent outbreaks, current measures are carried out in harvesting waters before the final harvest. Another route of contamination can be traced to the processing and storage of the seafood.

    Laboratory test of stool samples from infected patients are used for diagnosis of salmonellosis. Further tests are required to discover the subtype of Salmonella responsible for the illness.

     

    Q: Yikes! What are the symptoms of salmonellosis?

    A: Salmonellosis, an infection caused by Salmonella, can cause acute gastroenteritis, accompanied by symptoms such as diarrhea, fever, and abdominal cramps from 6 to 72 hours. Headaches, nausea and vomiting in individuals may also be visible. However these symptoms usually disappear in 4 to 7 days, when many people recover. During this period, large volume of liquid is required to replace lost fluid from diarrhea. Severe manifestations include enteric fever, urinary tract infections, bacteremia and severe focal infections. Up to 10% of patients with typhoid fever can develop serious complications.

    In the circumstance of bacteremia, Salmonella can spread from intestines to blood eventually causing severe illnesses leading to death. Antibiotics may be applied to cure the disease, however antibiotic resistance is a perplex issue. Chronic pain in joints, urination pain and irritation of eyes can be some long term complications. In severe cases, chronic arthritis is observed in these patients.

     

    Q: Who is more likely to be infected? Are there any patterns that can be observed?

    A: Within the infected population, pregnant women, immuno-compromised individuals, young children (<5) and seniors (>65) are most likely at risk for developing severe disease. Consequently these individuals are advised to avoid consumption of raw finfish and shellfish. Patterns have been recorded regarding age and season: infants and elderly are on top of the list for being most vulnerable to salmonellosis; those infected individuals who consume contaminated food during the summer and early fall seasons are likely to contribute to the infection numbers.

     

    Q: What about… specifically Salmonella Paratyphi B variant L(+) tartrate(+)?

    A: Salmonella Paratyphi B variant L(+) tartrate(+) (formerly Salmonella Java) belongs to the subspecies of Salmonella enterica and is known to cause non-typhoid salmonellosis. In contrast, Salmonella Paratyphi B variant L(+) tartrate(-) causes paratyphoid fever.

     

    Tuna-sushi

    Q: How should we “wrestle” with the pathogen especially in seafood?

    A: Besides usual ways of avoiding foodborne illnesses, effective methods of preventing foodborne illness in specifically seafood, as suggested by US FDA, include:

    1. Washing hands, utensils and cooking surfaces
    2. Cooking seafood for 15 seconds at minimum of 145oF
    3. Avoid cross contamination by separating raw and cooked seafood
    4. Storing seafood below 40oF in the refrigerator or below 0oF in the freezer

     

    And finally… Questions for you!

    1. What is a possible reason for Salmonella to be able to grow in frozen raw tuna?
    2. What are some possibilities that the infection cases can occur over 11 states (possible routes)?

     

    Salmonella in raw tuna articles:

    http://www.foodpoisonjournal.com/foodborne-illness-outbreaks/salmonella-sushi-outbreak-update-62-sick-in-11-states/#.VkooIK6rSfV

    http://www.foodsafetynews.com/2015/04/25-salmonella-cases-possibly-linked-to-raw-tuna-consumed-in-southern-california/#.VkoeCq6rSfU

    http://bigmedicine.ca/wordpress/tag/salmonella-paratyphi-b-variant-l-tartrate/#sthash.VN7LcdMj.dpbs

     

    FYI… Check it out! (References:)

    Epidemiology of Seafood-associated infections in United States:

    http://cmr.asm.org/content/23/2/399.full

    Facts on Seafood safety:

    http://seafoodhealthfacts.org/seafood_safety/practitioners/microbes.php

    Salmonella Q&A:

    http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/foodborne-illness-and-disease/salmonella-questions-and-answers/

    WHO document on Typhoid Fever:

    http://www.who.int/rpc/TFGuideWHO.pdf

    WHO document on Non-typhoid fever:

    http://www.who.int/mediacentre/factsheets/fs139/en/

    Government of Canada guidelines:

    http://healthycanadians.gc.ca/eating-nutrition/risks-recalls-rappels-risques/poisoning-intoxication/poisoning-intoxication/salmonella-salmonelle-eng.php

    Paratyphoid fever:

    http://www.health.alberta.ca/documents/Guidelines-Paratyphoid-Fever-2014.pdf

    Youtube video on this case:

    https://www.youtube.com/watch?v=GZf7mk7bibY

     
    • csontani 4:37 pm on November 21, 2015 Permalink | Reply

      First of all, I really like how you format your blog! It’s definitely easy to read since the questions really help the readers to stay focused on the topic. Anyways, I think that most people just assumed that they can only be infected by Salmonella from eating raw eggs and poultry (in this case, there should be another way to inform people that it’s not limited to those sources). I remember getting infected with Salmonella couple of years ago from eating raw salmon, which I thought isn’t possible. But then I’m from Indonesia and I’m definitely not surprised that many people were infected by pathogenic bacteria from food. But I think that possible ways that the seafood is contaminated with Salmonella would be during the thawing process. And since they determined that all of the cases lead back to one source, I think that the main problem started from Indonesia where the tuna was imported from.

      • dgozali 1:42 am on November 23, 2015 Permalink | Reply

        Very interesting blog post and really great organisation of information! I think this really highlights the point that Salmonella can be associated with other types of food besides poultry and eggs. This personally scares me a little as I really love eating sushi and raw seafood. One of the reasons that Salmonella could have survived in frozen fish perhaps could be due to cross protection. If the pathogen was exposed to sublethal treatments it could develop resistance to subsequent steps in processing.

    • TamaraRitchie 9:54 am on November 23, 2015 Permalink | Reply

      Very nice layout. This was really easy to read and reminded the reader of key points. I think it may be possible for Salmonella to grow in the frozen tuna because freezing the sample will not kill Salmonella, it will just inhibit the growth, therefore when the tuna comes to room temperature when being served at restaurants it could cause illness and the bacteria could start to multiply. I think it is possible that the cases were so wildly spread because this company possibly distributed this product to varying states.

    • angel519 1:37 pm on November 24, 2015 Permalink | Reply

      As mentioned in the blog, improper handling practices during processing and store can contaminate the raw seafood with Salmonella; I think for seafood especially sashimi grade seafood, it is very crucial to have proper handling practices and clean production area to avoid contamination. Because Salmonella can survive the freezing storage temperature, once the seafood is defrosted, the pathogen will be able to start replicating and grow.

    • RainShen 11:23 pm on November 24, 2015 Permalink | Reply

      It is interesting that the frozen tuna was processed in Indonesia, which is such a far place in Asia. I’m not sure how the company transported the tuna to US, by ship or by air. If the frozen tuna transported by sea then it was possible the products underwent temperature abuse during the long distance transportation. Even if the tuna transported by air, the products may thaw a little during the transferring between different vehicles, e.g. truck and airplane. If Salmonella was in the tuna in the first place then it’s very difficult to eliminate the pathogens after, since Salmonella can survive under very low temperature. I agree that improper handling can be one of the main causes of the contamination as well. Foods like sashimi is very hard to cook for 15 seconds at minimum of 145F, which may loss the texture and raw taste.

    • KristinaRichmond 8:59 pm on November 27, 2015 Permalink | Reply

      Nice article! I agree that there are many points at which the fish could have become contaminated- poor storage temperature, thawing, or cross contamination all could have played a role in this outbreak. I always assumed that sushi fish would be sourced locally and a lot fresher. This goes to show that you really need to be a conscious consumer, and take the time to think about where the products you’re eating are coming from. However, I think sushi is a higher risk food and all this could have happened with local fish too, so it’s probably important for vulnerable individuals to avoid eating it.

    • Stephanie Chen 6:13 pm on December 1, 2015 Permalink | Reply

      Great organization of points! Importing the processed tuna from an overseas plant creates many more opportunities for contamination to occur. As the product is being transferred from place to place, and then furthered processed for consumption, multiple points could have allowed thawing and growth of Salmonella. According to the FDA Food Code (http://www.fda.gov/downloads/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/UCM374510.pdf), certain temperatures and times for freezing are designated to kill parasitic worms. But this of course does not guarantee that raw fish products can become pathogen free. I agree that freezing only slows or inhibits the growth of Salmonella. However, it is truly a challenge for heat treatment of these foods that are intended to be eaten raw. Therefore, sanitary handling practices are crucial in decreasing risk of contamination.

    • cheryl lau 3:14 pm on December 4, 2015 Permalink | Reply

      This is an interesting article as Salmonella outbreaks are not typically associated with seafood. As stated in the article, the contaminated tuna was processed in Indonesia. Perhaps the cold temperatures that the products were subjected too were not cold enough to kill the bacteria and actually activated the stress proteins that made them survive other subsequent sub-lethal stresses. If the company was distributing the fish to the 11 states, perhaps their storage facilities or the mode of transport was contaminated and it could have affected all the shipments. Personally, I feel like there is always a risk when eating raw or partially cooked foods, but it would be a shame to give them up because of a fear of contamination. As long as restaurants or processors follow the proper handling procedures, consumers can feel safe enjoying these delicacies.

    • meggyli 11:48 pm on December 4, 2015 Permalink | Reply

      This is a really interesting layout for a blog with the Q&A. I don’t think I’ve seen anyone else do their blog this way! The Q&A definitely makes the blog easier to follow and highlights the important points. Again, it’s an article on a foodborne illness in which the pathogen involved is not commonly associated with the food. This article highlights the risks and dangers of operating a plant for raw and spoil-prone food, and in this case, tuna. Getting them overseas may be the cheaper option, but I feel that the risks associated with the long-distance travel and storage are not worth the money saved. Personally I would prefer eating locally farmed or wild seafood.

    • yichen25 1:02 am on December 11, 2015 Permalink | Reply

      I really enjoyed reading your blog post as the flow is well thought over. As for the questions you mentioned, I personally think that there is a possibility of the activation of stress response which enabled Salmonella to survive in extreme conditions, as learnt in FNH 413. Also, the stress response activated in Salmonella can also be applied in the survival in the host’s environment which further enhance their virulence. Therefore, it is vital to only consume raw seafood if it is certified to be safe for consumption or always cook the seafood to ensure the elimination of the seafood. I personally am a Sashimi lover and I guess one of the ways to avoid consuming contaminated seafood will be to only eat in a restaurant which is well reputable for the preparation of raw seafood.

    • Carissa Li 1:56 am on December 14, 2015 Permalink | Reply

      Your article is among all the simplest to read since they all start with a question and your answers are very detailed! It is very shocking to know that even frozen tuna can be contaminated by salmonella. Firstly is because it is rare to see samonella appear in seafood and secondly, we never learned that salmonella is tolerant to low temperature so this article really opened my mind! Eating raw food always has an increased risk of getting foodborne illnesses so getting the regulation straight and letting people know how to properly handle and prepare raw food is an important step to prevent any foodborne illness outbreak.

    • CindyDai 12:07 am on December 15, 2015 Permalink | Reply

      I really like your Q & A formatting. It really makes the blog more interesting and attractive to the general public. Public education on food safety practices is the most efficient way to prevent cross-contamination at the household level. It is also very interesting to know that Salmonella can survive cold treatment, such as freezing and refrigeration, and be present on raw seafood products. This indicates the importance of controlling initial contamination at the primary food production site. If we want to keep enjoying sashimi, microbiological quality control tests at the farm level are definitely necessary.

    • JorgeMadrigalPons 11:45 am on December 15, 2015 Permalink | Reply

      Salmonella is a very flexible organism and it can be a problem in many food products. When talking about seafood, preventing contamination may be difficult. Since seafood is often eaten raw, killing salmonella by cooking or high temperatures is not possible. Washing the tuna before preparing the dish might be a good preventive method.

    • CandiceZheng 2:47 pm on December 15, 2015 Permalink | Reply

      Salmonella again?!! It is such a nasty microorganism that would exist EVERYWHERE in our food system. I really appreciate the organization of your post: not only did you use the Q&A format, which makes the blog post very clear and simple to use, but the logic flow is clear and easy to follow. Besides, I like the practical advise you gave at the end. They are very helpful and easy to follow, and also based on scientific evidence that we learnt in class.

  • Carissa Li 3:18 am on November 12, 2015 Permalink | Reply
    Tags: , cassava, Cholera, food safety,   

    Cholera Outbreak in Africa 

    Cholera, an infection that is commonly found in central Africa, has affected thousands of millions of people every year, according to the World Health Organization (WHO). Cholera is an acute diarrheal disease that is caused by the strains of a bacterium called Vibrio cholerae. V. cholerae is a pathogen that colonizes the small intestine and causes symptoms such as watery diarrhea and vomiting. If left untreated, people will suffer from severe dehydration and leads to death within hours.

    During March 2015, there were more than 10 students hospitalized after consuming cooked cassava tuber, which is a kind of African salad in Abakaliki, the capital of Ebonyi in Nigeria. They suffered from stooling right after the meal and went to hospital as the condition became worsen.

    After investigation, they confirmed that this is a case of cholera, and the food was contaminated by flies, the director of Rural health, Ministry of Health, Dr. Christian Achi explained.

    Cassava is a type of plant that is widely eaten as staple food in developing countries. That means many people eat it in a daily basis and if it is infected by V. cholerae, this can cause a huge outbreak of cholera in Africa. Therefore, cooking food thoroughly and maintain hygiene is very important in these areas to prevent any disease outbreak.

     

    Many of us think that keeping our equipment clean and fully cook food are the essential things that we should do and are enough to prevent any disease. We never thought of flies to be the transmission route of bacteria. Flies carry bacteria from contaminated food to other non-contaminated food and cause people to be infected. Therefore, keeping the environment clean to avoid any insects from contacting food is also a key to preventing cholera.

    According to the data provided by WHO, almost 45% of cholera cases were reported from Africa in 2013. Although the number of reported cases has already decreased compare to previous years, the reason why there are still more than ten thousand reported cases this year is probably due to flooding in Africa. This is because another way cholera contaminate food other than flies is through water. Flooding causes all the food soaked in dirty water and thus be contaminated by V. cholerae very easily. Also, due to all kinds of economical situations and limited water resources, people will drink water without processing such as boiling or filtering. As a result, cholera is widely spread in these areas where there is inadequate environmental management.

    Cholera vaccineThe method people use to treat cholera is by oral rehydration salts (ORS), a treatment that is indicated by WHO. Severe diarrhea will leads to dehydration so ORS is a very effective and efficient way on rehydrating people. Anitibiotics are also used to shorten diarrhea duration. To control the outbreak of cholera due to weather such as raining season, they will introduce cholera vaccines to people. The following video shows the situations people are facing in Africa and how they are treating cholera using vaccination. In order to prevent cholera outbreak, improving sanitation and access of safe drinking water are the keys, which are also indicated on the video. We shall not neglect the importance of improving environmental conditions such as household hygiene, water filtration, development of water pipe system by treating disinfectants, etc. These strategies can upgrade their living conditions and minimize the chance of getting infected.

     

    Sources:

    http://allafrica.com/stories/201503250132.html

    http://www.who.int/mediacentre/factsheets/fs107/en/

    http://www.who.int/gho/epidemic_diseases/cholera/en/

    http://www.voanews.com/content/who-cholera-outbreaks-in-africa-middle-east/3018398.html

     
    • BarbaraCorreiaFaustino 12:02 am on November 22, 2015 Permalink | Reply

      Such an interesting article! It is scary that even though the cooking utensils may be clean, the food can still be contaminated with the Vibrio bacteria and cause a severe diarrheal infection in the people that consume that contaminated food. Just like it is stated in the previous article about Cryptosporidium, it is very important to treat the water to make it potable in places where you cannot be sure if that water is safe, such as locations affected by flooding, to avoid being infected. Unfortunately, in some countries in Africa many people does not have access to potable water, so the local health authorities should make it a priority to provide drinkable water to prevent cholera outbreaks.

    • Silvia Low 8:31 pm on November 25, 2015 Permalink | Reply

      Reading this reminds me of how grateful I should be to live in a place where we have access to clean water all of the time. It’s silly how so many people take water for granted and don’t realize that people actually die from not having clean water almost every single day. It takes some as simple as teaching people the importance of boiling/sanitizing water before using it to save a life, yet deaths still occur. This is such a frustrating situation.

    • WinnieLiao 8:47 pm on December 14, 2015 Permalink | Reply

      Numbers do matter! Only Africa alone contributed 45% of Cholera cases. Contaminated water and food are some direct concerns, but these might also indirectly affect the population as well. Environments that are insanitary can be an ideal place for the breeding of flies and pests that can propagate illnesses. Furthermore contamination of water can only make matters worse when people consume it for rehydration. Using this water for irrigation of produces poses a concern. It is great to know that effort has been made to provide the area with ORS and that the problem of contamination has been recognized.

    • AngeliMalimban 9:11 pm on December 14, 2015 Permalink | Reply

      It’s crazy how much cholera is easily spread throughout to cause such an epidemic. Vancouver luckily does have one of the cleanest water supplies in the world – there are people I know who do not hesitate to drink from the tap (myself included). As Silvia said, we are definitely lucky. Sadly it does not seem like many places in Africa have an understanding about why CLEAN water is so important. Many many times do I hear stories about children that just grab water wherever they see it just so that they can have some water to drink. I think that it is very important that the government/ministry of health realizes that this is such an issue and that they make efforts to get education out there for the remote villages. That way, they can learn about HOW to properly sanitize food/water and how to prevent diseases, and why it is so important to do so.

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