In this study, we estimate the burden of foodborne illness (FBI) caused by five major pathogens among nondeployed US Army service members. The US Army is a unique population that is globally distributed, has its own food procurement system and a food protection system dedicated to the prevention of both unintentional and intentional contamination of food. To our knowledge, the burden of FBI caused by specific pathogens among the US Army population has not been determined. We used data from a 2015 US Army population survey, a 2015 US Army laboratory survey and data from FoodNet to create inputs for two model structures. Model type 1 scaled up case counts of Campylobacter jejuni, Shigella spp., Salmonella enterica non-typhoidal and STEC non-O157 ascertained from the Disease Reporting System internet database from 2010 to 2015. Model type 2 scaled down cases of self-reported acute gastrointestinal illness (AGI) to estimate the annual burden of Norovirus illness. We estimate that these five pathogens caused 45 600 (5%–95% range, 30 300–64 000) annual illnesses among nondeployed active duty US Army Service members. Of these pathogens, Norovirus, Campylobacter jejuni and Salmonella enterica non-typhoidal were responsible for the most illness. There is a tremendous burden of AGI and FBI caused by five major pathogens among US Army Soldiers, which can have a tremendous impact on readiness of the force. The US Army has a robust food protection program in place, but without a specific active FBI surveillance system across the Department of Defence, we will never have the ability to measure the effectiveness of modern, targeted, interventions aimed at the reduction of specific foodborne pathogens.
Posted in Campylobacter, E.coli, E.coli O157, E.coli O157:H7, Food Poisoning, Food Testing, Food Toxin, foodborne disease, Foodborne Illness, Norovirus, Salmonella, Shigella, STEC, Uncategorized
Safe Recipe Guide
(Orlando, FL – March 7, 2019) – At one of our nation’s largest gatherings of food safety professionals today, the Partnership for Food Safety Education (PFSE) launched a new tool that is expected to dramatically improve consumers’ food safety behaviors at home. PFSE announced the release of a new Safe Recipe Style Guide at the 2019 Consumer Food Safety Education Conference where more than 400 public and private sector experts are convened to address how to improve food safety behaviors.
The Safe Recipe Style Guide is designed for use by any recipe writer – professional recipe developers and food journalists – who writes and publicizes recipes for distribution to the public. It provides specific, concise recipe text to address the four major areas of most food safety violations in home kitchens: temperature, handwashing, cross contamination and produce handling. It can be found online at www.saferecipeguide.org.
In favorable conditions, many bacteria propel themselves to food sources and other sites of interest using whip-like molecular propellers known as flagella. However, according to new research, members of the bacterial class Gammaproteobacteria eject their flagella when nutrients are scarce.
Food safety regulations increasingly pressure growers to remove hedgerows, ponds and other natural habitats from farms to keep out pathogen-carrying wildlife and livestock. Yet, this could come at the cost of biodiversity. New research encourages the presence of dung beetles and soil bacteria at farms as they naturally suppress E. coli and other harmful pathogens before spreading to humans.
Outbreak News Today
Three people have been diagnosed with Legionnaires’ disease and one person has died following stays at the Christmas Mountain Resort in Wisconsin Dell. At this time, the local health authorities are investigating the outbreak.
As the investigation unfolds, a representative for the resort told the local media that some of their accommodations did indeed have Legionella present. “After testing, we found that the water supply in certain units had been affected and, subsequently, tested positive for the bacteria,” the spokeswoman said. The resort claims to be telling prospective guests about the disease, but thus far denies that the confirmed illnesses occurred on their property – despite the fact that all of those who are ill stayed at the resort within 2 weeks of their illnesses.
Food Safety News
Canadian officials have posted the 13th recall notice related to more than a dozen Salmonella outbreaks — some ongoing — in their country in the past 22 months. Investigators have traced the outbreaks to frozen breaded chicken nuggets, patties and similar products.
In the latest recall, posted March 21, the Canadian Food Inspection Agency urged consumers to check their homes for certain Janes brand “Pub Style – Chicken Nuggets – Breaded Chicken Cutlettes” and throw them away even if some have been eaten and no one appeared to have become sick. The agency reported the Sofina Foods Inc. distributed the recalled products to retailers nationwide.
The Public Health Agency of Canada continues to warn the public about the dangers of raw frozen breaded chicken products. The agency reported that as of March 1, there had been a total of 555 laboratory-confirmed outbreak victims nationwide. Of those for whom complete information is available, 92 people had to be admitted to hospitals.
Posted in food contamination, food death, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Salmonella, Uncategorized
Food Poisoning Bulletin
FDA’s Commissioner Dr. Scott Gottlieb and Deputy Commissioner Frank Yiannas have addressed advancing new tools and science for produce safety via agricultural water, and have set new dates for implementation. The two E. coli O157:H7 outbreaks that were linked to romaine lettuce in 2018 were allegedly caused by contaminated agricultural water.