A ban on the sale of fresh chicken meat is the not answer to preventing outbreaks of campylobacteriosis says food microbiologist Associate Professor John Brooks.He says the media focus on the comparatively high incidence of campylobacteria outbreak in New Zealand has been triggered by incomplete information.
A useful summary on Campylobacter: our knowledge on this pathogen is well summarized in this press release.
“No clear mode of transmission has been established between chicken meat and humans. Campylobacter is also found in cattle and sheep, ducks and domestic pets, and water and dairy farm effluent have also been found frequently to be contaminated.”
The call by a University of Otago researcher for a ban on the sale of fresh chicken in favour of frozen will not eliminate the contamination says Dr Brooks.
“Freezing may not provide the hoped-for protection from food-borne illness. The number of bacteria needed for infection to occur differs. For many types of bacteria this is in excess of 100,000 bacterial cells, but for campylobacter the infecting dose may be as low as six cells.”
He says there is also confusion about the contamination of chicken carcases in the food processing chain. “Campylobacter cannot grow below about 30 degrees Celsius, which means it can’t grow during processing. The bacteria are found in the gut of animals and birds, so spillage of faeces onto the carcase or cross contamination during processing is the most likely route.”
Dr Brooks says the Poultry Industry Association and poultry farmers have made strenuous attempts to eradicate campylobacter in chicken flocks - a difficult feat as campylobacter cells are also found in flies.
“Infection spreads through a rearing house like wildfire, and birds are transported to the processing facility in cages, so further cross contamination can occur.”
In the kitchen, thawing of frozen chicken can have its own hazards – the release of moisture can cause cross contamination of surfaces and other foods. Dr Brooks says the thorough cooking of chicken will destroy the campylobacter.
“We don’t know how many of the reported cases of campylobacteriosis were caused by undercooking of chicken on the barbeque, but we do know that it is difficult to ensure even heating of chicken pieces. This is quite different from barbecuing slices of red meat, which are essentially sterile on the inside and so can be cooked rare with no risk to the consumer.”
He says education must be a priority for the control of food poisoning.
“It is common for raw foods to contain pathogens, and the consumer must take some responsibility for controlling food poisoning by preventing cross-contamination in the kitchen and cooking raw foods properly.”
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A FAQ - after 2073/2005/EC pulled Listeria into focus - is that what about L. monocytogenes and pregnant women? And - in a wider sense - what pregnant women can eat? So I've found some answers in an article published by Mayo Clinic. Correct, but the the things about the alcohol... Little amount of fine red wine or exclusive sweet sauternes or tokaj is beneficial, especially in the 3rd trimester.So here is the article:
Pregnancy nutrition: Foods to avoid
You want what's best for your baby. That's why you slice fruit on your fortified breakfast cereal, sneak extra veggies into your favorite recipes and eat yogurt for dessert. But did you know that what you don't eat and drink may be just as important as what you do?
Start with the basics. Knowing what to avoid can help you make the healthiest choices for you and your baby.
Seafood
Seafood can be a great source of protein and iron, and the omega-3 fatty acids in many fish can help promote your baby's brain development. However, some fish and shellfish contain potentially dangerous levels of mercury. Too much mercury may damage your baby's developing nervous system.
The bigger and older the fish, the more mercury it may contain.
Don't eat:
Swordfish
Shark
King mackerel
Tilefish
So what's safe? Some types of seafood contain little mercury. According to the most recent guidelines from the Food and Drug Administration (FDA), you can safely eat up to 12 ounces a week (two average meals) of:
Shrimp
Canned light tuna (Limit albacore tuna and tuna steak to no more than 6 ounces/week.)
Salmon
Pollock
Catfish
In July 2006, a popular consumer magazine raised questions about the safety of any type of canned tuna for pregnant women. The FDA continues to support the safety of up to 12 ounces a week of fish and shellfish that are lower in mercury, including canned light tuna.
To avoid ingesting harmful bacteria or viruses, avoid raw fish and shellfish — especially oysters and clams — and anything caught in polluted water. Refrigerated smoked seafood is also off limits, unless it's an ingredient in a casserole or other cooked dish.
When you cook fish, use the 10-minute rule. Measure the fish at its thickest part and cook for 10 minutes per inch at 450 F. Boil shellfish — such as clams, oysters and shrimp — for four to six minutes.
Meat and poultry
During pregnancy, changes in your metabolism and circulation may increase the risk of bacterial food poisoning. Your reaction may be more severe than if you weren't pregnant. Rarely, your baby may get sick, too.
To prevent food-borne illness, fully cook all meats and poultry before eating. Look for the juices to run clear, but use a meat thermometer to make sure.
Skip medium or rare burgers and sausages. The Escherichia coli (E. coli) bacteria commonly found on the surface of meat may be distributed throughout the whole product during the grinding process. Unless you cook ground meat to an internal temperature of 160 F, you may not raise its internal temperature enough to kill E. coli. Use a meat thermometer to make sure the meat is done.
Be careful with hot dogs and deli meats, too. These are sources of a rare but potentially serious food-borne illness known as listeriosis. Cook hot dogs and heat deli meats until they're steaming hot — or avoid them completely.
Dairy products
Dairy products such as skim milk, mozzarella cheese and cottage cheese can be a healthy part of your diet. But anything containing unpasteurized milk is a no-no. These products may lead to food-borne illness.
Unless these soft cheeses are clearly labeled as being made with pasteurized milk, don't eat:
Brie
Feta
Camembert
Blue-veined cheeses, such as Roquefort
Mexican-style cheeses, such as queso blanco, queso fresco, queso de hoja, queso de crema and asadero
Caffeine
During pregnancy, moderate caffeine intake — 200 milligrams or less a day, about the amount in two cups of coffee — seems to have no adverse effects. But that doesn't mean caffeine is free of risks.
Caffeine can cross the placenta and affect your baby's heart rate and breathing. Heavy caffeine intake — 500 milligrams or more a day, about the amount in five cups of coffee — may lower your baby's birth weight and head circumference.
Because of the unknowns, your health care provider may recommend limiting caffeine intake to less than 200 milligrams a day.
Herbal tea
Although herbal tea may be soothing, avoid it unless your health care provider says it's OK. Large amounts of some herbal teas — including peppermint and red raspberry leaf — may cause contractions and increase the risk of miscarriage or preterm labor.
Alcohol
One drink isn't likely to hurt your baby — but no level of alcohol has been proved safe during pregnancy. The safest bet is to avoid alcohol entirely.
Consider the risks. Mothers who drink alcohol have a higher risk of miscarriage and stillbirth. Excessive alcohol consumption may result in fetal alcohol syndrome, which can cause facial deformities, heart problems, low birth weight and mental retardation. Even moderate drinking can impact your baby's brain development.
If you think you might need help to stop drinking alcohol, talk with your health care provider.
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Cranberries may provide protection against food poisoning
0 Comments Published by jab on July 04, 2006 at 11:36.
While summer is the ideal time to enjoy cookouts and backyard feasts, hot weather combined with eating outdoors can be a breeding ground for food related illness. Every year, an estimated 76 million cases of foodborne illness and 5,000 associated deaths occur in the United States. Traditionally, chemical additives have been used to preserve food, but more and more consumers are seeking natural alternatives. New research finds cranberries may offer a unique line of defense against food poisoning with their unique ability to reduce the growth of Salmonella and E. coli and other types of bacteria found in food. These findings suggest that cranberries may be a natural and delicious way to make that summer barbeque a safer one. In this new study, presented last weekend at the Institute of Food Technologists (IFT) Annual Meeting, researchers added cranberry concentrate to samples of raw ground beef tainted with several types of bacteria that frequently cause food related illness. After observing the ground beef over several days, scientists discovered that the cranberry concentrate significantly reduced the growth of Salmonella, E. coli and other dangerous bacteria in the beef. "The drive to discover and develop safe, effective and natural antimicrobial agents is ever increasing," said Dr. Vivian Chi Hua Wu, who presented her study at the IFT conference today. "With numerous health benefits, cranberry's antimicrobial effect offers considerable promise as a natural and effective tool to control food-borne pathogens and reduce the incidence of food-borne illness." This latest study supports an earlier review published in the journal Biofactors that reported compounds in cranberries inhibit the growth of bacteria associated with food-borne illnesses. Cranberries are widely known for their unique "anti-adhesion" activity that protects the body from certain harmful bacteria that cause urinary tract infections (UTIs), stomach ulcers and gum disease. This anti-adhesion activity is primarily due to a natural compound in the fruit called proanthocyanidins (PACs). Cranberry's PACs contain a unique A-type structure, while most other foods contain only the more-common B-type PACs. It is cranberry's A-type PACs that are responsible for this anti-adhesion mechanism of action. Since cranberry PACs also function as antioxidants, they provide a dual anti-adhesion and antioxidant health benefit. With more PACs and antioxidants per gram than most fruit, cranberries ward off certain bacteria and bolster the body's defenses against free radical damage that can contribute to many chronic diseases including heart disease. Furthermore, research published in the Journal of Food Protection previously found that cranberry juice reduced E. coli, Salmonella and other bacteria in unpasteurized apple cider. Apple cider is particularly susceptible to E. coli and Salmonella contamination and cranberries provide a more natural way to reduce bacteria during the production process. Incorporating cranberry into food preparation, one day, may be a natural way to minimize food contamination.
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