Welcome to Food Safety and Quality Jamaica.org

I have a friend who was a dairy farmer for decades and he refused to eat at McDonald’s.
He likes hamburgers and all, he just couldn’t stand the thought of his spent Holsteins being served as a Big Mac.
Some types in the Australian beef industry feel the same way.

“Health Canada is reminding Canadians that raw or undercooked sprouts should not be eaten by children, older adults, pregnant women or those with weakened immune systems.”

In Jan. 2010, Michelle blogged about the popularity of squirrel meat in the U.K. and someone commented,
“I live in the U.K. and have never ever seen squirrel being sold in any supermarket or shop and would be quite surprised if I ever did! As far as I’m aware its not popular at all.”

Abstract
Between 2006 and 2008, 3,127 foodborne outbreaks were reported in France to health authorities. They affected 33,404 persons, of which 2,302 were admitted to hospital and 15 deceased.
A pathogenic agent was isolated from human or food specimen in 26,5% of these outbreaks.

Yesterday, along with Gary Newland, a Chicago-area personal injury lawyer, we filed suit on behalf of Anita Fowler for a foodpoisoning illness that she developed after eating at a wedding reception held at Di Nolfo's banquet hall in Mokena, Illinois.  Will County health officials are investigating a number of illnesses (reports of more than 50 people sickened) that are apparently linked to the outbreak.  At least one person has tested positive for norovirus, which would seem to fit under the circumstances of this large outbreak.  Multiple people required hospitalization for treatment of their illnesses.

Norovirus;

The Centers for Disease Control and Prevention (CDC) estimates that noroviruses cause 23 million cases of acute gastroenteritis annually, making noroviruses the leading cause of gastroenteritis in the United States (CDC, 2006; Fankhauser, et al., 2002; Mead, et al., 1999). Of viruses, only the common cold is reported more often than viral gastroenteritis (norovirus) (Benson & Merano, 1998).

Nature has created an ingenious bug in norovirus. The round blue ball structure of norovirus is actually a protein surrounding the virus’s genetic material. The virus attaches to the outside of cells lining the intestine, and then transfers its genetic material into those cells. Once the genetic material has been transferred, norovirus reproduces, finally killing the human cells and releasing new copies of itself that attach to more cells of the intestine’s lining.
 

Transmission of Norovirus:

Noroviruses are transmitted primarily through the fecal-oral route, and fewer than 100 norovirus particles are said to be needed to cause infection (MMWR, 2001, June 1).

Transmission occurs either person-to-person or through contamination of food or water. Foodborne norovirus transmission can occur when food is contaminated by an infected food handler (Caceres, et al., 1998; MMWR, 2001, June 1).

Noroviruses are recognized as causing over half of all foodborne illness outbreaks. CDC statistics show that food is the most common vehicle of transmission for noroviruses; of 232 outbreaks of norovirus between July 1997 and June 2000, 57% were foodborne, 16% were spread from person-to-person, and 3% were waterborne (CDC, 2006, August 3).

The virus is shed in large numbers in the vomit and stool of infected individuals, most commonly while they are ill. Some individuals may, however, continue to shed norovirus long after they have recovered from the illness (Patterson, 1993). Aerosolized vomit has also been implicated as a mode of norovirus transmission (Marks, et al., 2000).

As noted by the CDC in its Final Trip Report, “noroviruses can cause extended outbreaks because of their high infectivity, persistence in the environment, resistance to common disinfectants, and difficulty in controlling their transmission through routine sanitary measures” (MMWR, 2001, June 1).
 

Symptoms of Norovirus Infection:

Usual symptoms of norovirus infection include nausea, vomiting, diarrhea, and abdominal pain. Headache and low-grade fever may also accompany this illness.

The illness caused by norovirus is usually brief. It develops 24 to 48 hours after contaminated food or water is ingested and lasts for 24 to 60 hours (CDC, 2006, August 3). People infected with norovirus usually recover in two to three days without serious or long-term health effects.

In some cases, severe dehydration, malnutrition, and even death can result from norovirus infection, especially among children and among older and immunocompromised adults in hospitals and nursing homes (Mayo Clinic, 2007, April 5).

More than 100 food safety reports were submitted by industry to the U.S. Food and Drug Administration’s new electronic portal in its first months of operation, the agency said today.

Mandated by Congress, the Reportable Food Registry (the Registry) is a new system that requires manufacturers, processors, packers and distributors to immediately report to the government safety problems with food and animal feed, including pet food, that are likely to result in serious health consequences.

“The FDA’s new reporting system has already proven itself an invaluable tool to help prevent contaminated food from reaching the public,” said FDA Deputy Commissioner for Foods Michael R. Taylor.

A report summarizing the Registry’s first seven months of operation (September 2009 -March 2010) finds that it logged 125 primary reports – initial reports about a safety concern with a food or animal feed (including food ingredients) – and 1,638 subsequent reports from suppliers or recipients of a food or feed for which a primary report had been submitted, from both domestic and foreign sources. These reports help FDA and the food industry locate hazardous foods in the supply chain and prevent them from reaching consumers.

Two notable reports first identified through the Registry prompted the following:

*  A February 2010 recall of hydrolyzed vegetable protein (HVP), without any report of illness. More than 1,000 industry reports specifically for products containing HVP, resulted in the removal of 177 products from commerce.

*  A November 2009 recall of products containing sulfites but not labeled as such. More than 100 reports regarding the inadvertent use of an ingredient containing sulfites in two nationally distributed prepared side dishes that were not labeled as containing sulfites resulted in their removal without any reports of illness.

Among the 125 primary reports, Salmonella accounted for 37 percent of hazards, undeclared allergens or intolerances accounted for 35 percent, and Listeria monocytogenes accounted for 13 percent. Among the 11 different commodity categories involved were: 14 animal feed or pet food, 12 seafood, 11 spices and seasonings, and 10 dairy products. Because the Registry has been operational for only a short period, it is too early to draw inferences concerning patterns of food and feed adulteration.

“Industry is increasingly detecting contamination incidents through its own testing, and FDA access to this information permits us to better target our inspection resources and verify that appropriate corrective measures have been taken,” Taylor said. “Ensuring that the American food supply is safe is a top priority of the FDA, and the Reportable Food Registry strengthens our ability to help prevent foodborne illness.”

Under legislation enacted in 2007 that created the Registry, industry must report foods or feeds that present a reasonable probability of serious adverse health consequences or death to humans or animals to the FDA within 24 hours. The law does not apply to infant formula or dietary supplements, which are covered by other mandatory reporting systems. The Registry does not receive reports about drugs or other medical products, reports about products under the exclusive jurisdiction of the U.S. Department of Agriculture, or reports from consumers.

A food poisoning lawsuit was filed yesterday against Di Nolfo’s Banquet Inn and Catering Service after a wedding guest fell seriously ill from contaminated food. Food safety law firm Marler Clark and Newland, Newland and Newland of Arlington Heights filed the lawsuit on behalf of Griffith, Indiana resident Anita Fowler in a Will County Court.

Ms. Fowler attended a wedding reception at the Di Nolfo facility at 9425 W. 191 Street in Mokena, IL on July 17. The next day she began to experience food poisoning symptoms including abdominal cramps, nausea, vomiting, diarrhea, fever and chills. When her symptoms worsened over the next several days, she had to seek medical attention for severe dehydration and other medical problems resulting from her infection. She continues to recover from her illness.

Food poisoning outbreaks sourced from small restaurants, caterers, and home-prepared foods have been underreported for many years. However, the Centers for Disease Control and Prevention (CDC) recently released a study that documented 7,921 outbreaks involving food prepared in a restaurant/deli (101,907 illnesses, 3,309 hospitalizations, and 4 deaths) as well as 833 outbreaks involving food prepared by a caterer (29,738 illnesses, 345 hospitalizations, and 4 deaths). Food prepared in a private home was responsible for 1,546 reported outbreaks (22,600 illnesses, 1395 hospitalizations, 21 deaths).