Campylobacter Blog

Campylobacter Contamination Found in Raw Milk - 5 Reports of Illness May be Related to Consuming Raw Milk from Saratoga Farm

Campylobacter Lawyer — Fri, 29 Jan 2010 21:09:33 -0800

ALBANY, N.Y. (Jan. 29, 2010 ) -- The New York State Department of Health and the State Department of Agriculture and Markets today warned consumers in Saratoga County and surrounding areas NOT to consume "unpasteurized" raw milk produced at Willow Marsh Farm located at 343 Hop City Road in Ballston Spa due to possible Campylobacter contamination.

The state Health Department received 5 reports of Campylobacter enteritis, from people who have also consumed raw unpasteurized milk purchased from Willow Marsh Farm.

Campylobacter is a bacterial infection that can cause diarrhea, fever, abdominal pain, nausea, headache, and muscle pain. The illness usually occurs two to five days after ingestion and generally lasts for seven to ten days.

Anyone who purchased milk from Willow Marsh Farm and still has the product should discard it immediately. Individuals experiencing gastrointestinal illness symptoms after consuming milk purchased from Willow Marsh Farm should contact their health care provider.

The farm has voluntarily suspended milk sales since it was first notified of the reported illnesses on January 22.

Preliminary tests concluded today at the New York State Food Laboratory found that raw unpasteurized milk produced at Willow Marsh Farm and collected on January 25 may be contaminated with Campylobacter. Final test results will be available in the coming week. If the raw milk sample is confirmed positive for Campylobacter, the producer will be prohibited from selling raw milk until subsequent sampling indicates that the product is free of pathogens.

Willow Marsh Farm holds a Department of Agriculture permit to legally sell raw milk at the farm. Routine samples are taken monthly and tested by the state Agriculture and Markets Department to determine whether the raw milk is free of pathogens.

Raw milk does not provide the protection of pasteurization, which eliminates all pathogenic bacteria, including Campylobacter. Producers who sell raw milk to consumers must have a permit from the Department of Agriculture and must sell directly to consumers on the farm where the milk is produced. These producers must also post a notice at the point of sale indicating that raw milk does not provide the protection of pasteurization. Farms with permits to sell raw milk are inspected monthly by the Department.

Consumer Reports Finds Campylobacter and Salmonella in US Chickens at Alarming Levels

Campylobacter Lawyer — Mon, 07 Dec 2009 05:50:13 -0800

Consumer Reports has been measuring contamination in store-bought chickens since 1998. For the latest analysis, the had an outside lab test 382 chickens bought last spring from more than 100 supermarkets, gourmet- and natural-food stores, and mass merchandisers in 22 states. They tested three top brands—Foster Farms, Perdue, and Tyson—as well as 30 nonorganic store brands, nine organic store brands, and nine organic name brands. Five of the organic brands were labeled "air-chilled" (a slaughterhouse process in which carcasses are refrigerated and may be misted, rather than dunked in cold chlorinated water).

Among the findings:

1. Campylobacter was in 62 percent of the chickens, salmonella was in 14 percent, and both bacteria were in 9 percent. Only 34 percent of the birds were clear of both pathogens. That's double the percentage of clean birds we found in our 2007 report but far less than the 51 percent in our 2003 report.

2. Among the cleanest overall were air-chilled broilers. About 40 percent harbored one or both pathogens. Eight Bell & Evans organic broilers, which are air chilled, were free of both, but our sample was too small to determine that all Bell & Evans broilers would be.

3. Store-brand organic chickens had no salmonella at all, showing that it's possible for chicken to arrive in stores without that bacterium riding along. But as our tests showed, banishing one bug doesn't mean banishing both: 57 percent of those birds harbored campylobacter.

4. The cleanest name-brand chickens were Perdue's: 56 percent were free of both pathogens. This is the first time since we began testing chicken that one major brand has fared significantly better than others across the board.

5. Most contaminated were Tyson and Foster Farms chickens. More than 80 percent tested positive for one or both pathogens.

6. Among all brands and types of broilers tested, 68 percent of the salmonella and 60 percent of the campylobacter organisms we analyzed showed resistance to one or more antibiotics.

This video is also worth a watch:

Pass the Campylobacter Please - Stuffing the turkey and other Thanksgiving food-safety mistakes

Campylobacter Lawyer — Sun, 29 Nov 2009 11:09:55 -0800

What would a Thanksgiving turkey be without its stuffing, and what better place for that stuffing than inside the turkey?

Despite the tradition involved, a food-safety specialist in Penn State's College of Agricultural Sciences says some practices are worth reconsidering, especially since Mom may not have fully appreciated the risk of foodborne illness.

"Cooking a stuffed turkey is riskier than cooking an unstuffed one, because it takes longer for the stuffing to reach the proper internal temperature of 165 degrees F when it is placed into the cavity of the bird," said Martin Bucknavage, food safety specialist in the department of food science. "While people concern themselves about cooking the bird to 165 degrees F, they must ensure that stuffing also achieves that temperature."

Bucknavage noted that often the turkey ends up overcooked in getting the stuffing to the proper temperature, or the stuffing ends up undercooked because the turkey is removed from the oven when the bird is at the right temperature, but the stuffing is not.

"It is the undercooked stuffing that poses the real risk," he said. "Bacterial pathogens such as Salmonella may be present in the cavity of the bird and can contaminate the stuffing. If the stuffing is not cooked thoroughly, Salmonella can survive and may infect those who consume it."

If you want a properly cooked, stuffed bird with less chance of foodborne illness, Bucknavage said, just cook your stuffing separately. To preserve a family tradition, stuff your fully cooked bird with the cooked stuffing before serving. If you simply must stuff your bird before cooking, take extra care to ensure the internal temperature of both the bird and the stuffing exceeds 165 degrees F before serving.

Another common practice that Bucknavage discourages is washing the outside surface of your store-purchased bird.

"The problem with this practice is that pathogenic bacteria often are embedded in the surface of the skin," he said. "When faucet water hits bacterial pathogens, they become aerosolized and land all over your kitchen counter, the faucet and you.

"The U.S. Food and Drug Administration says Campylobacter is one of the most common causes of diarrheal illness in the country, and undoubtedly, many of these cases are a result of cross-contamination in the kitchen. So there is no need to wash the outside of your bird -- the cooking process easily will kill these bacteria. But you still need to clean and sanitize your counter and any kitchen equipment that touches the raw bird."

Lastly, although Mom may have thawed that frozen bird on the counter overnight, this method has been shown to help increase the amount of pathogenic bacteria that might be present on the raw turkey. Rather, you can use one of three methods:

--Thaw in the refrigerator. "You should allow about 24 hours for every five pounds of turkey in a refrigerator set at 40 degrees F or below," he said. "Be sure to place the frozen turkey, breast side down, in the original wrapper in a container to prevent raw fluids from dripping on other foods. A 16-pound turkey will require three and a half days of refrigerated thaw time."

--Thaw under cold water. Submerge the wrapped turkey in cold tap water in a leak-proof plastic bag to prevent cross-contamination and to prevent excess pick-up of moisture. Allow 30 minutes per pound, and change the water every 30 minutes until the turkey is thawed.

--Thaw in your microwave. "You can do this if your microwave is large enough," Bucknavage said. "Follow the manufacturer's instructions, and be sure to cook the bird immediately once you've thawed it this way.

"Mother won't mind if you change a thing or two if it means keeping this generation's food safe," Bucknavage said.

Poultry Industry Cleaning Up Act - Precautions have greatly reduced incidence of microbial diseases

Bill Marler — Thu, 19 Nov 2009 14:59:14 -0800

A USDA survey indicates that cold water immersion and other antimicrobial interventions in poultry processing substantially improve the microbiological profile of raw chickens. The survey found that 5% of the raw chickens in the survey had salmonella after chilling and 11% had campylobacter, down from 41% and 71%, respectively, prior to evisceration. Additionally, the actual number of bacteria on each raw chicken was greatly reduced, by about 99% on average with respect to campylobacter and 66% on average for salmonella.

According to Steve Pretanik, director of science and technology for the National Chicken Council, the USDA survey shows that the industry is doing an excellent job of reducing the presence of potentially disease-causing bacteria on raw chicken. Pretanik emphasized that the investments made by the industry in improved technology and bacteria-fighting interventions have paid off in terms of a safer product for consumers. He noted that any remaining bacteria are destroyed by the heat of normal cooking.

USDA conducted the study from July 2007 to June 2008 at 182 broiler slaughter plants. The agency collected a total of 6,550 samples, divided equally between samples taken at the re-hang station and after the chiller. Raw chickens were processed under the available antimicrobial measures of each plant, which typically include the use of chlorinated water in processing and in the chiller.

Raw Milk with Campylobacter Clearly Do Not Mix Well

Campylobacter Lawyer — Sat, 31 Oct 2009 16:31:11 -0800

Nick Grube continues part 2 of a 3 part series. Part 1 ran a few days ago. The article is a must read for raw milk producers, raw milk drinkers, potential raw milk drinkers, politicians and health department regulators. A picture too is worth a thousand words:

Raw Milk, Campylobacter and Guillain Barre Syndrome

Campylobacter Lawyer — Fri, 30 Oct 2009 18:13:44 -0800

It is not just the New York Times that writes great stories. The Daily Triplicate of Crescent City, California has done a great piece on Mari Tardiff and the risks of Campylobacter. Tip-of-the-pen to Nick Grube for “Mari’s Climb.” This is the first of a three part series.

On the weekend after Mari drank raw milk, she developed flu-like symptoms, including diarrhea and vomiting. It was later confirmed that the raw milk she drank was tainted by Campylobacter. By Thursday, June 12, the food poisoning was overwhelming her body with an amazingly swift force. First her vision blurred. Then her hands went numb. Mari went to an emergency room, and there lab work was done and abdominal X-rays were taken. But doctors could not determine what was wrong. On Friday, Peter took Mari to a neurologist. An MRI was normal but the doctor and radiologist mentioned a frightening possibility – Guillain-Barré syndrome, or GBS, a potentially fatal inflammatory disorder.

Hours later Mari’s legs were on fire, searing with pain that, ironically, only hot water helped to soothe. Her legs hurt so much that she soon retreated to bed, wrapping her legs in warm towels and a heating blanket. During that night, Mari awoke and realized she could not move. Peter bear-hugged her to lift her to the toilet and then carried her back to bed. In the early hours of the morning, he called for help, which led to an ambulance ride to the small Sutter Coast Hospital, and then a medivac flight to the Intensive Care Unit at the larger, better-equipped Rogue Valley Medical Center (RVMC) in Medford, Oregon. She remained hospitalized for two and one-half months.

Mari was moved to Redding Rehabilitation Hospital and was finally able to come home on November 1, 2008. Today, Mari lives in her family room, which now is equipped with a hospital bed, portable toilet, a Hoyer lift and a stand-up frame, all purchased by the Tardiffs. Using their own resources, they also renovated a downstairs half-bath and laundry room into a handicapped-accessible bathroom and shower. The Tardiffs pay two nurses $10.50 an hour to care for Mari from 7:30 A.M. until 7:00 P.M. five days a week while Peter is at work. Home health physical and occupational therapists also come to the house five days a week.

Mari works very hard at therapy but it is a slow, painful process. Peter has found it so upsetting that he no longer can watch. Every improvement is celebrated, but he knows how much discomfort and frustration goes into each minute, regained movement. Mari may never walk again. She lost her job, she lost her dreams and plans that she held dear. The illness has been a long, arduous journey for Mari, her family and friends, and while she has made progress, there remains a long way to go.

For a detailed description of the outbreak - see LINK.

New Zealand leads world on controlling campylobacter

Campylobacter Attorney — Thu, 15 Oct 2009 19:31:02 -0800

New Zealand’s efforts to drastically reduce the effects of the dangerous bacteria found in chicken have seen it lead global efforts to improve the safety of poultry for human consumption.

The New Zealand Food Safety Authority (NZFSA) is taking the lead for the International Codex Committee on Food Hygiene (CCFH) in developing standards to combat campylobacter in broiler chickens.

The highly-regarded Codex guidelines are also often used by international bodies, like the World Trade Organization, to settle trade disputes over food safety issues.

New Zealand had the world’s highest rate of campylobacter infection, which can be caused by eating raw or undercooked poultry.

NZFSA’s science director, Steve Hathaway says New Zealand’s cutting-edge research and innovative controls have made huge inroads into decreasing the country’s campylobacter infection rate.

“New Zealand has got a reputation for getting stuck in and really reducing what is a serious health problem world-wide. We have worked closely with the poultry industry over the past three years to research and develop campylobacter controls and other countries see there is a lot to learn from us as their focus on food-borne campylobacter infection increases.”

In 2006, the effects of major food-borne illnesses cost New Zealand $86 million in lost productivity. It was estimated 90 per cent of that cost was due to campylobacter infection. Just two-and-a-half years later, the NZFSA’s campylobacter risk management strategy has made a 50 per cent reduction in cases of campylobacter infection caused by food. The annual saving to society is estimated to be around $36 million.

While New Zealand heads up the Codex work on campylobacter, Sweden will lead parallel guidelines for salmonella. When the combined international standard is completed, countries belonging to Codex will be able to use the guidelines and examples to control the effects of both bacteria in their own poultry industries.

The guidelines are expected to be finalised next year after the CCFH meets in November.

UK - Campylobacter found in 65% of Chickens

Campylobacter Lawyer — Thu, 08 Oct 2009 02:09:40 -0800

The Food Standards Agency has published the findings of a new survey testing for campylobacter and salmonella in chicken on sale in the UK.

The survey showed that campylobacter was present in 65% of the samples of chicken tested. Salmonella was in 6% of samples, 0.5% of these samples contained S. enteritidis and S. typhimurium.

Andrew Wadge, Director of Food Safety at the Food Standards Agency, said: "The continuing low levels of salmonella are encouraging, but it is disappointing that the levels of campylobacter remain high. It is obvious more needs to be done to get these levels down and we need to continue working with poultry producers and retailers to make this happen. Other countries like New Zealand and Denmark have managed to do so; we need to emulate that progress in the UK."

As part of the Agency’s work to reduce levels of campylobacter in UK-produced chicken an international conference on campylobacter is being organised for 2010, where a range of options for tackling the bug will be discussed.

Campylobacter is the most common bacterial cause of food poisoning. It is responsible for around 55,000 cases of illness in the UK every year, and is therefore one of the key organisms the Agency is tackling in order to reduce levels of foodborne illness. Campylobacter can be found on meat, unpasteurised milk, and untreated water; however there is strong evidence that chicken is the most common cause of illness.

The FSA emphasises that while campylobacter is still present in a significant proportion of fresh chicken sold in the UK, cooking chicken properly all the way through will kill the bug, so consumers can avoid the risk of illness.

The UK-wide survey of fresh chicken at retail was carried out between May 2007 and September 2008. During the course of the survey, 3,274 samples were tested for the presence of campylobacter and salmonella.

Walworth County Wisconsin District Attorney's Office may file charges in Raw Milk Campylobacter Case

Campylobacter Attorney — Thu, 01 Oct 2009 21:20:21 -0800

The Walworth County District Attorney's Office is evaluating whether to file charges against the owners of an Elkhorn farm shut down after more than two dozen people fell ill from consuming raw milk. Assistant District Attorney Zeke Wiedenfeld on Monday met with three representatives from the Wisconsin Department of Agriculture, Trade and Consumer Protection.

"It's a crime to sell raw milk," Wiedenfeld said after the meeting. "Whether or not it gets charged is a determination that we have to make. I'll be speaking to them (officials) about making a charging decision and what is the proper outcome for a case like this."

Wiedenfeld said it will be a matter of weeks before he makes a charging decision.

According to agriculture officials, 35 people from Walworth, Waukesha and Racine counties have been diagnosed with campylobacter jejuni, a bacterial infection that causes diarrhea, cramping and vomiting.

All the victims said they had consumed raw milk, and 30 of them said they got it from Zinniker Farm, Elkhorn. Twenty-one victims were under the age of 18. One was hospitalized. Twenty-seven of the victims were in Walworth and Waukesha counties.

Tests run by state officials showed the campylobacter jejuni from 25 of the patients had a DNA fingerprint later matched with bacteria found in feces from cows at the Zinniker farm.

Wisconsin Confirms Raw Milk as Source of Campylobacter Illnesses

Campylobacter Lawyer — Mon, 21 Sep 2009 15:31:43 -0800

The Wisconsin Department of Agriculture has announced that testing has confirmed that 35 campylobacter infections resulted from the consumption of unpasteurized “raw” milk. The agency announced on September 16 that DNA test results and other evidence have now established that the confirmed cases of Campylobacter jejuni infection, including 21 patients under age 18, were caused by unpasteurized milk purchased from Zinniker Family Farm near Elkhorn. The farm sells raw milk through a cow-share program.

Wisconsin Ag Connection reports that:

Additional testing showed that the Campylobacter jejuni isolated from 25 of the patients, all linked to Zinniker Family Farm, had the same DNA fingerprint. Manure samples obtained directly from milking cows on that farm also tested positive for Campylobacter jejuni with the same DNA fingerprint. Manure on the cows' udders or in the milking barn environment can contaminate milk. Pasteurization kills Campylobacter jejuni and other disease-causing bacteria in milk.

Agriculture officials count the Zinniker outbreak as the third major outbreak in Wisconsin since 2001 that has been tied to raw milk consumption. Sale of raw milk is illegal in Wisconsin.

New Zealand Health Officials Warn Against Raw Milk

Campylobacter Lawyer — Wed, 16 Sep 2009 14:11:57 -0800

The New Zealand Food Safety Authority (NZFSA) is warning residents not to consume unpasteurized ("raw") milk due to risks posed by bacterial pathogens, such as campylobacter. The press release, dated September 14, states:

drinking unpasteurised milk is risky because it hasn’t been heat treated to kill any harmful bacteria that might be in the raw product, such as Salmonella, E. coli, Campylobacter and Listeria monocytogenes.

NZFSA also explains why "raw" milk is so risky.

It is very easy for harmful bacteria to get into raw milk during the milking process. They can cross into milk while it is still in the udder (via unrecognised mastitis) or milk can be contaminated from the dairy farm environment during milking. Once contaminated, raw milk is not subjected to any step between collection and consumption that will rid milk of the harmful bacteria; unlike pasteurised milk, which receives a heat treatment that kills them.

Raw Milk In Wisconsin Is Illegal And Making People Sick, Says State

Campylobacter Lawyer — Sat, 29 Aug 2009 17:29:39 -0800

This just in from the State of Wisconsin:

Thirteen confirmed cases of illness in southeastern Wisconsin have been linked to consumption of unpasteurized milk, public health officials said today, and they cautioned residents to discard any unpasteurized milk they have in their homes.

The Wisconsin Department of Health Services and the Wisconsin Department of Agriculture, Trade and Consumer Protection said individuals have tested positive for campylobacter jejuni, a bacterial infection that causes gastro-intestinal symptoms and fever and that occasionally leads to severe complications. There are other people in the same households who are ill, but those test results are not yet available, officials said.

The onset of illness was Aug. 14-20. All victims had consumed raw milk or been in households where someone else consumed raw milk and became ill. Campylobacter can be passed between people as well as being contracted directly from contaminated food.

Campylobacter jejuni bacteria cause nausea, diarrhea, abdominal cramping, fever and vomiting. Rarely, it can lead to temporary arthritis or paralysis, generally after the initial symptoms have disappeared.

Anyone who has these symptoms and has recently consumed unpasteurized milk or dairy products should contact their doctor. To prevent spreading Campylobacter bacteria, follow proper hand-washing procedures and wash down bathroom and kitchen surfaces with an antibacterial agent.

Selling or distributing raw milk and raw milk products is illegal in Wisconsin.

Breakthrough Moves Closer to Campylobacter Vaccine

Campylobacter Lawyer — Tue, 25 Aug 2009 17:42:57 -0800

We don’t get to report on a lot of good news here. Today, we do, though. The Washington Post is reporting that Navy scientist Patricia Guerry has made “discoveries that could lead to the first vaccine” for campylobacter jejuni. According to the report, such a vaccine could “potentially save tens of thousands of young lives in developing countries where the pathogen has proved deadly.”

Campylobacter jejuni is also a common illness in the U.S. In rare cases, it can lead to the development of Guillain Barre Syndrome (GBS). GBS is a very serious illness that causes nerve paralysis.

According to the Post:

The vaccine candidate against the pathogen Campylobacter jejuni, developed by Guerry, her colleagues at the U.S. Naval Medical Research Center in Silver Spring and Canadian scientist Mario Monteiro, successfully protected against infection in monkeys during testing last year and is slated for human clinical trials.

If the vaccine becomes a reality, it would be significant step forward in reducing foodborne illness in the U.S. and internationally.

Useful Tips on Avoiding Campylobacter Infection

Campylobacter Lawyer — Fri, 21 Aug 2009 09:59:22 -0800

In an informative article from U.S. News, Janurary W. Payne provides useful information on avoiding campylobacter infection. Campylobacter is a bacterial infection, often spread through contaminated food.

While it does not receive the notoriety of foodborne pathogens like E. coli O157:H7 and Salmonella, it is very common and can be quite dangerous. In rare cases, Campylobacter infection can lead to Guillain-Barré (ghee-yan bah-ray) syndrome (GBS). GBS is a disorder in which the body’s immune system attacks part of the peripheral nervous system. Although this syndrome is rare (affecting about one to two persons in 100,000) it is the most common cause of acute neuromuscular paralysis in the world.

Payne provides four primary tips on avoiding Campylobacter infection:

Limiting poultry exposure - especially exposure to raw poultry. The public lacks sufficient appreciation of the risks of exposure to raw foods, especially poultry, in the preparation process. According to FDA testing, Campylobacter has been found in nearly 50% of raw chicken breasts. Good kitchen hygiene, including handwashing, is important.
Proper hygiene with pets. Payne reports that new animal owners (including dog owners) are more likely to get Campylobacter infections. Long time owners may build some resistance to infection. Once again, washing hands is a good idea.
Travel Abroad- the water supply in some countries can pose a threat.
Limit Antacids- Payne reports that antacids neutralize the stomach acids that help protect our bodies from bacteria.

Milk "For Pet Use Only" Equals Raw Milk In Florida; Latest Scam To Sell Dangerous Product

Campylobacter Attorney — Tue, 04 Aug 2009 14:03:30 -0800

The latest scam by the raw milkers is found in Florida, according to the Sarasota Herald Tribune. It reports:

The label on the jug reads "for pet use only," but in the privacy of their kitchens, thousands of people statewide mix smoothies with, churn ice cream with, and drink cold glasses of raw milk.

It is illegal in Florida and many other states to sell raw milk as a human beverage because it can harbor pathogens such as Listeria and E. coli. Milk meant for people must undergo a heating process called pasteurization, which kills all bacteria.

But no laws forbid drinking it.

The headline to the story says it all: "Raw-milk lovers skirt the law: Unpasteurized product must be labeled 'pet use only,' but people are drinking it." Catch it all in the Sarasota H-T.

Treated Soft Water Best For Removing Bacteria From Chickens-- Cousin Emmett Would Be Proud!

Campylobacter Attorney — Mon, 27 Jul 2009 12:32:37 -0800

Most all of the upper Midwest, but especially the area novelist Fredrick Manfred named Sioux land, is an area of hard water. We know a little bit of what we are talking about here as Emmett J. Culligan was our grandfather's first cousin.

Like many others in our family, the "Culligan Man" spent time as an expectant father at St. Joseph's Hospital in Sioux City, Iowa one January day in 1921. Walking the halls, he found his way down in the boiler room, where he was perplexed about two large cylindrical tanks. The boiler tender told him the tanks were used to "soften" the water to prevent scales in the boilers and make soap in the hospital laundry go furthers.

As the story goes, cousin Emmett was so interested in how St. Joe's made soft water that the boiler man gave him a coffee can full of the "Zeolites," the greenish black stuff that removed the hardness from water like magic.

It took Emmett another 15 years or so to put it all together, but as we all know, soft water systems installed by calling "Hey Culligan Man" became more common than not in hard water areas like those around Sioux land.

And now that could be solve a new problem.

Writing for the United States Department of Agriculture (USDA), Sharon Durham reports that water hardness plays a role in removing bacteria from chicken skin. She reports:

Reducing water hardness may increase its ability to remove bacteria from broiler chicken skin, according to Agricultural Research Service (ARS) scientists in Athens, Ga. Water hardness varies in different geographical locations, but most water tested in the United States has some degree of hardness.

“Hard” water has higher concentrations of dissolved minerals, such as calcium and magnesium. Water is softened by removing these minerals, either mechanically or chemically.

Microbiologist Arthur Hinton, Jr., and chemist Ronald Holser of the ARS Richard B. Russell Research Center in Athens conducted studies comparing the ability of very hard, moderately hard, and “soft” water to rinse away bacteria like Campylobacter,Staphylococcus and Pseudomonas from the skin of broiler chicken carcasses.

Very hard water was prepared by dissolving calcium chloride and magnesium chloride in distilled water, and moderately hard water was prepared by diluting one part very hard water with one part soft water. Potassium citrate was used to reduce water hardness.

After five rinses in each water type, soft water removed up to 37 percent more bacteria from the chicken skin than did the other two water types.

Campylobacter bacteria are found in the intestinal tract of birds and can contaminate the bird’s carcass during processing. Staphylococcus is normally found on the skin of the birds, and Pseudomonas is a type of spoilage bacteria that can be found in processing water.

There is more at the ARS site.

Taking Chickens For A Ride Increases Campylobacter Levels

Campylobacter Attorney — Mon, 13 Jul 2009 14:29:04 -0800

Researchers at Bristol University recently presented new findings regarding Campylobacter contamination in poultry populations. Professor Tom Humphrey from the University’s Department of Clinical Veterinary Science, led a new study showing that Campylobacter levels increase in the gut of chickens and other farm animals when they are transported. According to a Bristol University press release:

Research in many countries has shown that after transport, levels of bacteria like Campylobacter are higher in the gut of food animals than on the farm. Work at Bristol has demonstrated that this may be associated with the release of the stress hormone noradrenalin. This hormone makes Campylobacter grow more quickly, become highly motile and invasive, leading to an increase in its ability to cause disease - its virulence.

A further finding in the studies at Bristol is that Campylobacter can interact with other organisms in the gut of food animals. When this happens it can become even more infective. The results of this study provide vital information to enable the control of infection in the production environment, making chicken safer and decreasing cases of food poisoning.

Infection caused by Campylobacter bacteria is called campylobacteriosis and is usually caused by consuming unpasteurized milk, raw or undercooked meat or poultry, or other contaminated foods and water, and contact with feces from infected animals.

Symptoms of Campylobacter infection, which usually occur within 2 to 10 days after the bacteria are ingested, include fever, abdominal cramps, and diarrhea (often bloody). In some cases, physicians prescribe antibiotics when diarrhea is severe. The illness can last about a week.

Complications can include meningitis, urinary tract infections, and possibly reactive arthritis (rare and almost always short-term), and rarely, Guillain-Barre syndrome, an unusual type of paralysis. While most people who contract campylobacteriosis recover completely within 2 to 5 days, some Campylobacter infections can be fatal, resulting in an estimated 124 deaths each year.

Consuming Raw Milk Is "A Risk Factor For Infection With Pathogenic Bacteria"

Campylobacter Lawyer — Sun, 05 Jul 2009 11:35:51 -0800

In a July 1 letter that appeared in the Stillwater News Press titled, "Know the Facts," Director of the Food Safety Division for the Oklahoma Department of Agriculture, Food and Forestry, Stan Stromberg, explained the milk pasteurization process:

In the High Temperature/Short Time process, which is typically used in milk pasteurization, the milk is forced between metal plates or through pipes heated on the outside by hot water, and is heated to 161 degrees F for 15 to 20 seconds, followed by quick cooling to about 39 degrees.

This process does not add any ingredient to the milk and it certainly does not add formaldehyde, which is considered to be carcinogenic.

This process is designed to achieve a 5-log reduction, killing 99.999 percent of the viable microorganisms in milk.

Mr. Stromberg writes, "I would suggest that before anyone makes a decision to consume raw milk, they should thoroughly research this issue and make a rational decision on a scientific basis and not on an unfounded emotional basis."

Consuming raw milk and other unpasteurized dairy products made from raw milk is an established risk factor for infection with pathogenic bacteria such as E. coli O157:H7, Salmonella, and Campylobacter. E. coli and other pathogens are shed in the feces of livestock such as cows and goats and can contaminate milk during the milking process. Although practicing standard hygiene such as washing hands and keeping equipment clean can lower the potential for contamination, pasteurization is seen as the most effective treatment for reducing the number of E. coli and other contaminants found in milk.

Licensing or certifying dairies to sell raw milk does not guarantee that a safe product will be produced. Laws regulating the sale of raw milk were passed in the early 20th century, and in what proved to be a major public health success in the United States, the percentage of all food and water-borne outbreaks attributable to milk products dropped from 25 percent in 1938 to about 1 percent by 2005. Today, it is a violation of federal law to sell raw milk packaged for consumer use across state lines (interstate commerce), but each state regulates the sale of raw milk within its own state lines (intrastate).

In Washington, all raw milk product packaging must include the following warning: “WARNING: This product has not been pasteurized and may contain harmful bacteria. Pregnant women, children, the elderly and persons with lowered resistance to disease have the highest risk of harm from use of this product.” Rules for producing raw milk products in Washington are online, courtesy of the Washington Department of Agriculture.

Raw Milk's Danger Jumps Out of CDC's Report On 2006 Food Outbreaks

Campylobacter Attorney — Sat, 13 Jun 2009 13:12:08 -0800

Americans food habits are changing. We drink less milk and eat more cheese. We drink a lot less milk than most places in Europe and more than most do in Asia.

Still, when our total annual per capita consumption amounts to something north of 22 gallons of milk, more than 35 pounds of cheese, and 2.1 pounds of butter; there is just one thing to say. We should all toast at least one glass a year to Louis Pasteur, the French chemist and microbiologist, who invented Pasteurization to make both milk--and yes wine--safe for us to drink.

For while only a tiny fraction of the milk we consume is "raw" or unpasteurized; it is raw milk that continues to deliver a menu of pathogens including Campylobacter that are good only for making people sick, and possibility dead.

More evidence of raw milk's danger comes in the current issue of the Morbidity & Mortality Weekly Report (MMWR) that looks all the 2006 data the Centers for Disease Control & Prevention (CDC) has collected on food-borne disease outbreaks (FBDOs) from all states and territories through the Foodborne Disease Outbreak Surveillance System (FBDSS).

This report, according to CDC, summarizes epidemiologic data on FBDOs reported during 2006 (the most recent year for which data have been analyzed). A total of 1,270 FBDOs were reported, resulting in 27,634 cases and 11 deaths.

Dairy commodities, which we assume are milk, cheese and butter, accounted for only three percent of the single source outbreaks in 2006. That translates into 16 outbreaks responsible for 193 food-borne illness cases.

Of those dairy outbreak cases, 71 percent were attributed to unpasteurized raw milk. Raw milk was responsible for ten outbreaks that made 137 sick. “A wide range of bacterial pathogens was associated with the raw milk outbreaks, including Campylobacter (six outbreaks), STEC (E. coli) 0157:H7 (two outbreaks), Salmonella (one outbreak), and Listeria (one outbreak), resulting in 11 hospitalizations and one death," CDC reports.

Raw milk drinkers, say it ain't so!

Meridian Bioscience Says It Has A New Test For Campylobacter With Results In About 20 Minutes

Campylobacter Attorney — Thu, 04 Jun 2009 12:23:39 -0800

Medical diagnostic test kit maker Meridian Bioscience, Inc. yesterday said it has obtained Food and Drug Administration clearance for its novel rapid test, ImmunoCard STAT! CAMPY to detect Campylobacter.

Campylobacter bacteria is one of the common causes of diarrhea and food-borne illness in the U.S, where about 20 million stool culture tests are done every year to diagnose Campylobacteriosis.

Meridian said that ImmunoCard STAT! CAMPY, by means of a simple procedure, could provide results in 20 minutes. The testing technique is also free from the problems associated with the presently used method of culture testing.

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