Category Archives: Microbiological Risk Assessment

UK – Advice to reptile owners amid Salmonella outbreak linked to feeder rodents

FSA

The FSA is urging reptile owners who purchase certain feeder rodents for their pets to take extra precautions to avoid becoming ill with salmonellosis.

Scientists have again confirmed a link between Salmonella detected in feeder mice distributed by Monkfield Nutrition Ltd across all four UK nations, and an outbreak of human cases of Salmonella. The risk to the general public is considered to be very low but we are urging reptile owners who purchase certain feeder rodents for their pets to take extra precautions to avoid becoming ill with salmonellosis.

The feeder rodents affected, which were imported from Lithuania and are sold in a number of retailers, are typically fed to reptiles – particularly snakes.

Retailers must now by law provide customers buying the feeder rodents from Monkfield Nutrition Ltd with an information leaflet about the risks of Salmonella infection and advice on always washing their hands as a good hygiene practise for handling animal food in the home.

The FSA, which leads on the safety and regulation of animal feed, is working closely with public health and animal health agencies, as well as a range of other partners both inside and outside government. The Agency is also liaising with local authorities and with Monkfield Nutrition Ltd, who have contacted all of its customers to inform them of the additional requirements in the short term.

The outbreak was first investigated in 2015 and has so far resulted in almost 850 reported human cases, mostly but not exclusively, living in households with one or more pet reptiles.

Salmonella are bacteria found in the gut of many animals, especially reptiles. The bacteria can spread from carrier animals to cause illness in people. Though Salmonella infection in people usually causes short-term illness, with diarrhoea, fever, vomiting, and abdominal pain, more severe illness can occur.

It can have serious consequences, particularly for babies, small children, elderly people, and those with compromised immune systems, leading to hospitalisation in some cases.

Tina Potter, Head of Incidents at the FSA, said:

“We are advising pet handlers that they should follow good hygiene when handling feeder rodents and pet reptiles to avoid the risk of becoming ill with salmonella.

“Retailers must provide a leaflet explaining the risks associated with handling and feeding this type of material to reptiles and the importance of good hygiene with each sale of feeder rodents.

“This is aimed at ensuring pet handlers clearly understand the potential risks and have access to information to reduce the risks.”

“We will continue to monitor this situation carefully, and act proportionately to ensure both public and animal health.”

Dr Lesley Larkin, Surveillance Lead, Gastrointestinal Pathogens Unit at Public Health England, said:

“Epidemiological investigations and whole genome sequencing have again confirmed the link between a Salmonella outbreak in people who have become unwell and feeder rodents used to feed reptiles and some other animals distributed in the UK by this specific importer.

“Just as for handling raw human food, there is an inherent risk of Salmonella when handling raw or frozen and defrosted pet food such as mice, rats or chicks, as freezing does not kill Salmonella. In addition, most reptiles carry Salmonella in their intestines for months or even years after exposure to contaminated food, and this can spread to their owners and other household members. Always wash your hands thoroughly with soap and water immediately after handling the frozen food and feeding your reptile, after handling your reptile, cleaning their vivarium or any other equipment such as soaking pools. Children should be supervised to ensure they wash their hands properly.”

For more information about Salmonella, visit the FSA webpage.

For more information about symptoms of food poisoning, please visit NHS.uk (Opens in a new window). Anyone who is concerned about symptoms should contact their GP or out of hours service in the first instance.

For further information on reducing the risks of Salmonella infection from reptiles, see the Public Health England guidance (Opens in a new window), developed in partnership with FSA, Defra and the APHA.

Information – Meat and Poultry Roasting Charts

Food Safety.GOV

Raw meat and poultry should always be cooked to a safe minimum internal temperature. Always use a food thermometer to assure that meat and poultry have reached a safe minimum internal temperature. When roasting meat and poultry, set the oven temperature to 325 °F or higher. Explore the charts below to learn how to get great results every time you cook.

Note: The information on this page does not include foods containing ground meat and poultry, including meatloaf and sausage. Check the safe minimum internal temperature chart for safe cooking temperatures and rest times for all meat and poultry, seafood, and other cooked foods.

PDF Table

Information – The Raw Story

Click to access the_raw_story.pdf

Information – Raw Milk

Click to access raw-milk-infographic2-508c.pdf

Information – Foods That Can Cause Food Poisoning

CDC

Some foods are more associated with foodborne illnesses and food poisoning than others. They can carry harmful germs that can make you very sick if the food is contaminated.

  • Raw foods of animal origin are the most likely to be contaminated, specifically raw or undercooked meat and poultry, raw or lightly cooked eggs, unpasteurized (raw) milk, and raw shellfish.
  • Fruits and vegetables also may get contaminated.
  • While certain foods are more likely to make you sick, any food can get contaminated in the field, during processing, or during other stages in the food production chain, including through cross-contamination with raw meat in kitchens.

Learn more about the foods that are more associated with food poisoning and how to avoid getting sick from them:

Information – Cleaning Your Refrigerator Because of a Food Recall

CDC

If you have a recalled food item in your refrigerator, it’s important to throw out the food and clean your refrigerator. Germs in the recalled food could spread to drawers or shelves in your refrigerator.

How to Clean Your Refrigerator After a Food Recall

Items needed to clean your refrigerator:

items needed to clean refrigerator

  • Sealed bags
  • Hot, soapy water
  • Clean towels
  • Optional: water + bleach

Step 1 – Throw out recalled food

  • Throw out the recalled food, and any other foods stored with it or touching it.
  • Put it in a sealed bag in the garbage.
  • If the recalled food was stored in a reusable container, wash it with hot, soapy water before reusing.
Step 1 to cleaning your fridge throw out recalled food

Step 2 – Empty your refrigerator

  • Empty the rest of the items in your refrigerator and put them on a counter or table while you clean.
  • Take out shelving, drawers, and any other removable parts.
  • Don’t leave unrefrigerated food out for more than 2 hours.

Step 3 – Wash removable parts

  • Wash shelving, drawers, and any other removable parts by hand with hot, soapy water.
  • Dry with a clean towel.
  • Don’t run cold glass shelves or drawers under hot water because the glass could crack. Let them come to room temperature first.

Step 4 – Clean and sanitize inside the refrigerator

  • Wipe the inside of the empty refrigerator with hot, soapy water; then wipe with clean water to rinse off soap.
  • Dry with a clean towel.
  • Don’t forget to wipe inside the doors and any drawers that cannot be removed.
Step 2 of cleaning fridge wash shelving and removable parts with soap and water

* Optional step

Use a solution of 1 tablespoon of liquid bleach in 1 gallon of water to sanitize your refrigerator. Do this after cleaning the refrigerator with hot, soapy water.

Picture of bleach and bucket

Step 5 – Return shelves, drawers, and food

  • Put the shelves, drawers, and other removable parts back in the refrigerator, along with the other items you took out.
  • Wipe food containers and drink containers with hot, soapy water before returning to the clean refrigerator.

And don’t forget!

  • Wash your hands with water and soap once you’ve finished cleaning.
  • Use hot, soapy water to wipe kitchen counters that held food, drinks, refrigerator parts, and any cleaning materials.
  • Wash any towels you used to dry the refrigerator before using them again.

Research – The influence of organic load and free chlorine on Salmonella cross-contamination of tomatoes in a model flume system

Journal of Food Protection

The process of washing tomatoes in dump (flume) tanks has been identified as a potential source of cross-contamination. This study’s objective was to assess the potential for Salmonella enterica cross-contamination at various inoculation levels at the presence of 0 and 25 mg/L free chlorine (HOCl) and organic matter.  Uninoculated tomatoes were introduced into a laboratory-based model flume containing tomatoes inoculated with a cocktail of five rifampicin-resistant Salmonella enterica serovars at 104, 106, or 108 CFU/tomato in water containing 0 or 25 mg/L HOCl and 0 or 300 mg/L chemical oxygen demand (COD). Uninoculated tomatoes were removed from the water at after 5, 30, 60, 120 s and were placed in bags containing tryptic soy broth supplemented with rifampicin and 0.1% sodium thiosulfate. Following incubation, enrichments were plated on tryptic soy agar supplemented with rifampicin and xylose lysine deoxycholate agar to determine the presence of Salmonella. HOCl and pH were measured before and after each trial. The HOCl in water containing 300 mg/L COD significantly (P≤0.05) declined by the end of each 120 s trial, most likely due to the increased demand for the oxidant. Higher inoculum levels and lower HOCl concentrations were (P≤0.05) significant factors that contributed to increased cross-contamination seen in this study. When HOCl levels were at 25 mg/L, no Salmonella was recovered on non-inoculated tomatoes under all conditions when inoculum levels were at 104 CFU/tomato. When the inoculum was increased to 106 and 108 CFU/tomato, cross-contamination was observed, independent of COD levels. The results from this study show that the currently required sanitizer level (e.g., 100 or 150 mg/L) for flume water may be higher than necessary and warrants re-evaluation.

Information – Lettuce, Other Leafy Greens, and Food Safety

CDC

Eurofins Food Testing UK

Vegetables are an important part of a healthy, balanced diet. Leafy vegetables (called leafy greens on this page) such as lettuce, spinach, cabbage, kale, and bok choy, provide nutrients that help protect you from heart diseasestroke, and some cancers.

But leafy greens, like other vegetables and fruits, are sometimes contaminated with harmful germs. Washing does not remove all germs because they can stick to the surfaces of leaves and even get inside them. If you eat contaminated raw (uncooked) leafy greens, such as in a salad, you might get sick. To prevent contamination, leafy greens should be grown and handled safely at all steps in the journey from farm to fork.

  • CDC estimates that germs on produce that is eaten raw cause a large percentage of U.S. foodborne illnesses (also called food poisoning).
  • Leafy greens and other vegetable row crops are a major source of E. coli O157 infections.
  • Other harmful germs found on leafy greens include norovirus, SalmonellaListeria, and Cyclospora.

Although anyone can get food poisoning, these groups are more likely to get sick and to have a more serious illness:

  • Adults aged 65 and older
  • Children younger than 5 years
  • People who have health problems or take medicines that lower the body’s ability to fight germs and sickness (a weakened immune system)
  • Pregnant women

Information – Cold Food Storage Chart

Follow the guidelines below for storing food in the refrigerator and freezer. The short time limits for home-refrigerated foods will help keep them from spoiling or becoming dangerous to eat. The guidelines for freezer storage are for quality only—frozen foods stored continuously at 0 °F or below can be kept indefinitely.

Looking for a specific item? Check out FoodKeeper to find storage tips for over 650 food and beverages.

PDF Table

Food Type Refrigerator
(40 °F or below)
Freezer
(0 °F or below)
Salad Egg, chicken, ham, tuna, and macaroni salads 3 to 4 days Does not freeze well
Hot dogs Opened package 1 week 1 to 2 months
Unopened package 2 weeks 1 to 2 months
Luncheon meat Opened package or deli sliced 3 to 5 days 1 to 2 months
Unopened package 2 weeks 1 to 2 months
Bacon and sausage Bacon 1 week 1 month
Sausage, raw, from chicken, turkey, pork, or beef 1 to 2 days 1 to 2 months
Sausage, fully cooked, from chicken, turkey, pork, or beef 1 week 1 to 2 months
Sausage, purchased frozen After cooking, 3-4 days 1-2 months from date of purchase
Hamburger, ground meats and ground poultry Hamburger, ground beef, turkey, chicken, other poultry, veal, pork, lamb, and mixtures of them 1 to 2 days 3 to 4 months
Fresh beef, veal, lamb, and pork Steaks 3 to 5 days 4 to 12 months
Chops 3 to 5 days 4 to 12 months
Roasts 3 to 5 days 4 to 12 months
Ham Fresh, uncured, uncooked 3 to 5 days 6 months
Fresh, uncured, cooked 3 to 4 days 3 to 4 months
Cured, cook-before-eating, uncooked 5 to 7 days or “use by” date 3 to 4 months
Fully-cooked, vacuum-sealed at plant, unopened 2 weeks or “use by” date 1 to 2 months
Cooked, store-wrapped, whole 1 week 1 to 2 months
Cooked, store-wrapped, slices, half, or spiral cut 3 to 5 days 1 to 2 months
Country ham, cooked 1 week 1 month
Canned, labeled “Keep Refrigerated,” unopened 6 to 9 months Do not freeze
Canned, shelf-stable, opened

Note: An unopened, shelf-stable, canned ham can be stored at room temperature for 2 years.

3 to 4 days 1 to 2 months
Prosciutto, Parma or Serrano ham, dry Italian or Spanish type, cut 2 to 3 months 1 month
Fresh poultry Chicken or turkey, whole 1 to 2 days 1 year
Chicken or turkey, pieces 1 to 2 days 9 months
Eggs Raw eggs in shell 3 to 5 weeks Do not freeze in shell. Beat yolks and whites together, then freeze.
Raw egg whites and yolks

Note: Yolks do not freeze well

2 to 4 days 12 months
Raw egg accidentally frozen in shell

Note: Toss any frozen eggs with a broken shell

Use immediately after thawing Keep frozen, then
refrigerate to thaw
Hard-cooked eggs 1 week Do not freeze
Egg substitutes, liquid, unopened 1 week Do not freeze
Egg substitutes, liquid, opened 3 days Do not freeze
Egg substitutes, frozen, unopened After thawing, 1 week or refer to “use by” date 12 months
Egg substitutes, frozen, opened After thawing, 3 to 4 days or refer to “use by” date Do not freeze
Casseroles with eggs After baking, 3 to 4 days After baking, 2 to 3 months
Eggnog, commercial 3 to 5 days 6 months
Eggnog, homemade 2 to 4 days Do not freeze
Pies: Pumpkin or pecan After baking, 3 to 4 days After baking, 1 to 2 months
Pies: Custard and chiffon After baking, 3 to 4 days Do not freeze
Quiche with filling After baking, 3 to 5 days After baking, 2 to 3 months
Soups and stews Vegetable or meat added 3 to 4 days 2 to 3 months
Leftovers Cooked meat or poultry 3 to 4 days 2 to 6 months
Chicken nuggets or patties 3 to 4 days 1 to 3 months
Pizza 3 to 4 days 1 to 2 months

Information – Four Steps to Food Safety: Clean, Separate, Cook, Chill

CDC

Following four simple steps at home—Clean, Separate, Cook, and Chill—can help protect you and your loved ones from food poisoning.
Clean your hands

Clean: Wash your hands and surfaces often

  • Germs that cause food poisoning can survive in many places and spread around your kitchen.
  • Wash hands for 20 seconds with soap and water before, during, and after preparing food and before eating.
  • Wash your utensils, cutting boards, and countertops with hot, soapy water.
  • Rinse fresh fruits and vegetables under running water.
separate meats from vegetables don't cross contaminate

Separate: Don’t cross-contaminate

  • Raw meat, poultry, seafood, and eggs can spread germs to ready-to-eat foods—unless you keep them separate.
    • Use separate cutting boards and plates for raw meat, poultry, and seafood.
    • When grocery shopping, keep raw meat, poultry, seafood, and their juices away from other foods.
    • Keep raw meat, poultry, seafood, and eggs separate from all other foods in the fridge.
Cook to the right temperature

Cook: To the right temperature

  • Food is safely cooked when the internal temperature gets high enough to kill germs that can make you sick. The only way to tell if food is safely cooked is to use a food thermometer. You can’t tell if food is safely cooked by checking its color and texture.
  • Use a food thermometer to ensure foods are cooked to a safe internal temperature. Check this chart for a detailed list of foods and temperatures
    • 145°F for whole cuts of beef, pork, veal, and lamb (then allow the meat to rest for 3 minutes before carving or eating)
    • 160°F for ground meats, such as beef and pork
    • 165°F for all poultry, including ground chicken and turkey
    • 165°F for leftovers and casseroles
    • 145°F for fresh ham (raw)
    • 145°F for fin fish or cook until flesh is opaque
Refrigerate food promptly to avoid food poisoning

Chill: Refrigerate promptly

Bacteria can multiply rapidly if left at room temperature or in the “Danger Zone” between 40°F and 140°F. Never leave perishable food out for more than 2 hours (or 1 hour if it’s hotter than 90°F outside).

  • Keep your refrigerator at 40°F or below and know when to throw food out.
  • Refrigerate perishable food within 2 hours. (If outdoor temperature is above 90°F, refrigerate within 1 hour.)
  • Thaw frozen food safely in the refrigerator, in cold water, or in the microwave. Never thaw foods on the counter, because bacteria multiply quickly in the parts of the food that reach room temperature.