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Food: Latest Report shows EU Controls ensure our food is safe
Food: Latest Report shows EU Controls ensure our food is safe
A European Commission report published today shows that thanks to the EU’s Rapid Alert System for Food and Feed (RASFF) many food safety risks have been averted or mitigated and safety controls ensure our food is safe. RASFF plays a key role in ensuring safety from “farm to fork”, by triggering a rapid reaction when a food safety risk is detected. All members of the RASFF system1 are swiftly informed of serious risks found in food or feed so that together they can react to food safety threats in a coordinated way to protect the health of EU citizens.John Dalli, Commissioner in charge of Health and Consumer Policy, said: “European consumers enjoy the highest food safety standards in the world. The EU’s Rapid Alert System for Food and Feed is a key tool as it allows risks to be identified and removed from the European market. RASFF reinforces the confidence of our consumers in our food and feed safety system. In 2011, we dealt with a number of important crises such as the effects of the Fukushima nuclear incident, the dioxin and the E. coli crisis. The EU managed to tackle them and the lessons we all learnt will no doubt guide us to do even better in the future.”
See: FAQ: Rapid Alert System for Food and Feed (RASFF) – role and achievements
Food safety guides for groups most vulnerable to foodborne illness now available
Food safety guides for groups most vulnerable to foodborne illness now available
Source: U.S. Food and Drug Administration
The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) and the Department of Health and Human Services’ Food and Drug Administration (FDA) have partnered to create six booklets with food safety advice for populations that are most susceptible to foodborne illness. The booklets in this “at-risk series” are tailored to help older adults, transplant recipients, pregnant women, and people with cancer, diabetes or HIV/AIDS reduce their risk for foodborne illness.
“These booklets are a much needed resource for consumers who are at increased risk of getting sick from food,” said USDA Under Secretary for Food Safety Dr. Elisabeth Hagen. “The clear, understandable information in these booklets will help at-risk individuals feel confident about the safety of foods they prepare and eat. The booklets are also helpful to physicians and other health care providers for educating their at-risk patients about foodborne illnesses.”
Each of the booklets contains 24 pages of practical guidance on how to prevent foodborne illness. The information is presented in easy-to-read charts, illustrated how-tos, and straightforward descriptions of why each group is at higher risk for foodborne illness and symptoms that may mean trouble. The booklets contain three tear-out cards with quick-reference tips for grocery shopping, cooking to the right temperature, and eating at restaurants for times when taking along the entire booklet would be impractical.
“Everyone from farmers to food manufacturers to food preparers in the home has a role in food safety,” said FDA Deputy Commissioner for Foods Michael Taylor. “It is important that consumers, particularly those who are at higher risk of foodborne illness, have information they can use to do their part in preventing illness by properly selecting and preparing foods.”
While booklets on five of these topics were previously produced in 2006, the two agencies this year created a sixth booklet for pregnant women, who are at particular risk for the illness listeriosis. The six new booklets list food safety resources, such as www.foodsafety.gov, that have been made available since the earlier copies were printed. They also include revised safe cooking temperatures for meat and poultry: 145 °F for whole cuts of meat, followed by a three-minute rest time; 160 °F for ground meats; and 165 °F for all poultry and leftovers.
New From the GAO
New GAO Reports and Testimonies
Source: Government Accountability Office
+ Reports
1. Thrift Savings Plan: Adding a Socially Responsible Index Fund Presents Challenges. GAO-12-664, June 26.
http://www.gao.gov/products/GAO-12-664
Highlights – http://www.gao.gov/assets/600/591880.pdf
2. Chief Acquisition Officers: Appointments Generally Conform to Legislative Requirements, but Agencies Need to Clearly Define Roles and Responsibilities. GAO-12-792, July 26.
http://www.gao.gov/products/GAO-12-792
Highlights – http://www.gao.gov/assets/600/593076.pdf
3. IMF: Planning for Use of Gold Sales Profits Under Way, but No Decision Made for Using a Portion of the Profits. GAO-12-766R, July 26.
http://www.gao.gov/products/GAO-12-766R
4. Evolved Expendable Launch Vehicle: DOD Is Addressing Knowledge Gaps in Its New Acquisition Strategy. GAO-12-822, July 26.
http://www.gao.gov/products/GAO-12-822
Highlights – http://www.gao.gov/assets/600/593049.pdf
5. Veterans Paralympics Program: Improved Reporting Needed to Ensure Grant Accountability. GAO-12-703, July 26.
http://www.gao.gov/products/GAO-12-703
Highlights – http://www.gao.gov/assets/600/593041.pdf
6. Electronic Health Records: Number and Characteristics of Providers Awarded Medicare Incentive Payments for 2011. GAO-12-778R, July 26.
http://www.gao.gov/products/GAO-12-778R
7. Food Safety: FDA’s Food Advisory and Recall Process Needs Strengthening. GAO-12-589, July 26.
http://www.gao.gov/products/GAO-12-589
Highlights – http://www.gao.gov/assets/600/593032.pdf
8. Refugee Resettlement: Greater Consultation with Community Stakeholders Could Strengthen Program. GAO-12-729, July 25.
http://www.gao.gov/products/GAO-12-729
Highlights – http://www.gao.gov/assets/600/592977.pdf
9. Management Report: Improvements Are Needed to Strengthen the American Battle Monuments Commission’s Internal Controls and Accounting Procedures. GAO-12-830R, July 26.
http://www.gao.gov/products/GAO-12-830R
+ Testimonies
1. Critical Infrastructure Protection: DHS Is Taking Action to Better Manage Its Chemical Security Program, but It Is Too Early to Assess Results, by Stephen L. Caldwell, director, homeland security and justice, before the Subcommittee on Homeland Security, House Committee on Appropriations. GAO-12-515T, July 26.
http://www.gao.gov/products/GAO-12-515T
Highlights – http://www.gao.gov/assets/600/593021.pdf
2. Combating Nuclear Smuggling: DHS has Developed Plans for Its Global Nuclear Detection Architecture, but Challenges Remain in Deploying Equipment, by David C. Maurer, director, homeland security and justice, and Gene Aloise, director, natural resources and environment, before the Subcommittee on Cybersecurity, Infrastructure Protection, and Security Technologies, House Committee on Homeland Security. GAO-12-941T, July 26.
http://www.gao.gov/products/GAO-12-941T
3. DOD Civilian Workforce: Observations on DOD’s Efforts to Plan for Civilian Workforce Requirements, by Brenda S. Farrell, director, defense capabilities and management, before the Subcommittee on Readiness, House Committee on Armed Services. GAO-12-962T, July 26.
http://www.gao.gov/products/GAO-12-962T
Highlights – http://www.gao.gov/assets/600/593010.pdf
Bad Bug Book 2nd Edition — Foodborne Pathogenic Microorganisms and Natural Toxins Handbook
Bad Bug Book 2nd Edition — Foodborne Pathogenic Microorganisms and Natural Toxins Handbook
Source: U.S. Food and Drug Administration
The second edition of the Bad Bug Book, published by the Center for Food Safety and Applied Nutrition, of the Food and Drug Administration (FDA), U.S. Department of Health and Human Services, provides current information about the major known agents that cause foodborne illness. The information provided in this handbook is abbreviated and general in nature, and is intended for practical use. It is not intended to be a comprehensive scientific or clinical reference. Each chapter in this book is about a pathogen – a bacterium, virus, or parasite – or a natural toxin that can contaminate food and cause illness. The book contains scientific and technical information about the major pathogens that cause these kinds of illnesses. A separate “consumer box” in each chapter provides non-technical information, in everyday language. The boxes describe plainly what can make you sick and, more important, how to prevent it.
+ Full Document (PDF)
Hat tip: PW
Assessing the potential impacts of climate change on food- and waterborne diseases in Europe
Assessing the potential impacts of climate change on food- and waterborne diseases in Europe
Source: European Centre for Disease Prevention and Control
After a structured and systematic review of published literature on food- and waterborne pathogens and how they are influenced by meteorological and climate variables, a team of scientists from the University of Bonn developed a computerised interface to access the findings of this literature review. The resulting knowledge base allows users to quickly explore relationships between environmental variables and food- and waterborne pathogens.
+ Full Report (PDF)
Chicken as Reservoir for Extraintestinal Pathogenic Escherichia coli in Humans, Canada
We previously described how retail meat, particularly chicken, might be a reservoir for extraintestinal pathogenic Escherichia coli (ExPEC) causing urinary tract infections (UTIs) in humans. To rule out retail beef and pork as potential reservoirs, we tested 320 additional E. coli isolates from these meats. Isolates from beef and pork were significantly less likely than those from chicken to be genetically related to isolates from humans with UTIs. We then tested whether the reservoir for ExPEC in humans could be food animals themselves by comparing geographically and temporally matched E. coli isolates from 475 humans with UTIs and from cecal contents of 349 slaughtered animals. We found genetic similarities between E. coli from animals in abattoirs, principally chickens, and ExPEC causing UTIs in humans. ExPEC transmission from food animals could be responsible for human infections, and chickens are the most probable reservoir.
Antibiotic-resistant Bacteria Sickened 167, Hospitalized 47 in 2011
Antibiotic-resistant Bacteria Sickened 167, Hospitalized 47 in 2011
Source: Center for Science in the Public Interest
Rampant use of antibiotics in animal agriculture means foodborne illnesses are likely to become longer, more serious, and harder to treat, according to the nonprofit Center for Science in the Public Interest.
In three major outbreaks of antibiotic-resistant foodborne illness in 2011, 167 Americans became sick, 47 were hospitalized, and one died, according to a white paper released by the group today. Two of those outbreaks were connected to ground turkey, one contaminated with Salmonella Hadar and one with Salmonella Heidelberg, and one outbreak was connected to ground beef contaminated with Salmonella Typhimurium. All of those bacteria were resistant to treatment from several antibiotics that are critically important to human medicine, including drugs in the penicillin, cephalosporin, and tetracycline families.
+ White Paper (PDF)
New From the GAO
New GAO Reports
Source: Government Accountability Office
+ Reports
1. Food Safety: Preslaughter Interventions Could Reduce E. coli in Cattle. GAO-12-257, March 9.
http://www.gao.gov/products/GAO-12-257
Highlights - http://www.gao.gov/assets/590/589162.pdf
2. Interagency Collaboration: State and Army Personnel Rotation Programs Can Build on Positive Results with Additional Preparation and Evaluation. GAO-12-386, March 9.
http://www.gao.gov/products/GAO-12-386
Highlights - http://www.gao.gov/assets/590/589171.pdf
3. Interagency Collaboration: Survey Results of State and Army Personnel Rotation Program Participants and Their Host-Agency Supervisors, an E-supplement to GAO-12-386. GAO-12-387SP, March 9.
http://www.gao.gov/special.pubs/gao-12-110sp/index.htm
+ Reissued
1. Nursing Home Quality: CMS Should Improve Efforts to Monitor Implementation of the Quality Indicator Survey. GAO-12-214, February 1.
http://www.gao.gov/products/GAO-12-214
Highlights - http://www.gao.gov/assets/590/588160.pdf
MRSA in Conventional and Alternative Retail Pork Products
MRSA in Conventional and Alternative Retail Pork Products
Source: PLoS ONE
In order to examine the prevalence of Staphylococcus aureus on retail pork, three hundred ninety-five pork samples were collected from a total of 36 stores in Iowa, Minnesota, and New Jersey. S. aureus was isolated from 256 samples (64.8%, 95% confidence interval [CI] 59.9%–69.5%). S. aureus was isolated from 67.3% (202/300) of conventional pork samples and from 56.8% (54/95) of alternative pork samples (labeled “raised without antibiotics” or “raised without antibiotic growth promotants”). Two hundred and thirty samples (58.2%, 95% CI 53.2%–63.1%) were found to carry methicillin-sensitive S. aureus (MSSA). MSSA was isolated from 61.0% (183/300) of conventional samples and from 49.5% (47/95) of alternative samples. Twenty-six pork samples (6.6%, 95% CI 4.3%–9.5%) carried methicillin-resistant S. aureus (MRSA). No statistically significant differences were observed for the prevalence of S. aureus in general, or MSSA or MRSA specifically, when comparing pork products from conventionally raised swine and swine raised without antibiotics, a finding that contrasts with a prior study from the Netherlands examining both conventional and “biologic” meat products. In our study spa types associated with “livestock-associated” ST398 (t034, t011) were found in 26.9% of the MRSA isolates, while 46.2% were spa types t002 and t008—common human types of MRSA that also have been found in live swine. The study represents the largest sampling of raw meat products for MRSA contamination to date in the U.S. MRSA prevalence on pork products was higher than in previous U.S.-conducted studies, although similar to that in Canadian studies.
See: High Levels of MRSA Bacteria in U.S. Retail Meat Products, Study Suggests (Science Daily)
Food Safety Epidemiology Capacity in State Health Departments — United States, 2010
Food Safety Epidemiology Capacity in State Health Departments — United States, 2010
Source: Morbidity and Mortality Weekly Report (CDC)
In 2002, the Council of State and Territorial Epidemiologists (CSTE) conducted its first national food safety epidemiology capacity assessment (1), which provided the basis for development of minimum performance standards to guide state and local foodborne disease control programs. During April 2010, CSTE sent states a follow-up, web-based questionnaire to gather information about food safety–related workforce training and education, epidemiology and laboratory capacity, and information technology (IT) to support surveillance. This report summarizes the results of the assessment, which found that in 2010, states reported a need for 304 more full-time equivalent (FTE) employees working in food safety to reach full program capacity, with the greatest demand for master’s degree–level epidemiologists (50% of demand). Barriers to investigating foodborne outbreaks reported most often by states included delayed notification of the outbreak (reported by 41 states), lack of a sufficient number of foodborne safety staff members (29 states), lower prioritization of investigations (27 states), lack of ability to pay overtime (20 states), and lack of adequate epidemiology expertise (12 states). Strategies should be developed to increase the number of food safety staff members and enhance their training opportunities, address gaps in IT, and improve the relationship between state and local health departments and federal agencies collaborating on responses to foodborne disease outbreaks.
Temperature of Foods Sent by Parents of Preschool-aged Children
Temperature of Foods Sent by Parents of Preschool-aged Children (PDF)
Source: Pediatrics
Objective: To measure the temperatures of foods in sack lunches of preschool-aged children before consumption at child care centers.
Methods: All parents of 3- to 5-year-old children in full-time child care at 9 central Texas centers were invited to participate in the study. Foods packed by the parents for lunch were individually removed from the sack and immediately measured with noncontact temperature guns 1.5 hours before food was served to the children. Type of food and number of ice packs in the lunch sack were also recorded. Descriptive analyses were conducted by using SPSS 13.0 for Windows.
Results: Lunches, with at least 1 perishable item in each, were assessed from 235 parent-child dyads. Approximately 39% (n = 276) of the 705 lunches analyzed had no ice packs, 45.1% (n = 318) had 1 ice pack, and 88.2% (n = 622) of lunches were at ambient temperatures. Only 1.6% (n = 22) of perishable items (n = 1361) were in the safe temperature zone. Even with multiple ice packs, the majority of lunch items (>90%) were at unsafe temperatures.
Conclusions: These results provide initial data on how frequently sack lunches sent by parents of preschool-aged children are kept at unsafe temperatures. Education of parents and the public must be focused on methods of packing lunches that allow the food to remain in the safe temperature zone to prevent foodborne illness.
USDA, ARS, Livestock Behavior Research Unit (LBRU) Fact Sheets on Animal Welfare and Food Safety
USDA, ARS, Livestock Behavior Research Unit (LBRU) Fact Sheets on Animal Welfare and Food Safety
Source: U.S. Department of Agriculture
LBRU scientists have produced the second of a series of fact sheets covering important farm animal welfare and food safety topics.
Previous set of fact sheets:
Food and Drug Administration Regulation of Food Safety
Food and Drug Administration Regulation of Food Safety
Source: Journal of the American Medical Association
Food-borne illness remains a major public health challenge in the United States, causing an estimated 48 million illness episodes and 3000 deaths annually.1 Despite many triumphs in improving food safety, progress in recent years has stalled, with the incidence of food-borne infection remaining steady during the past decade.1 Recent outbreaks linked to spinach, peanut butter, eggs, and the recent Escherichia coli outbreak that originated in Europe have heightened public concern. On January 4, 2011, President Obama signed the FDA Food Safety Modernization Act (FSMA) increasing the US Food and Drug Administration’s (FDA’s) power to regulate food safety, with a focus on prevention, enhanced recall authority, and oversight of imported food.2 The FSMA is a remarkable step forward for the food safety system, affording the FDA much-needed authority. However, the act leaves critical gaps in the regulatory system, including fragmentation among federal agencies, and its potential may be threatened if Congress does not provide sufficient funding to ensure inspections and compliance.
Review of the Food and Drug Administration’s Monitoring of Imported Food Recalls
Review of the Food and Drug Administration’s Monitoring of Imported Food Recalls
Source: U.S. Department of Health and Human Services, Office of Inspector General
FDA’s guidance for developing and implementing food recalls was not adequate to ensure the safety of the Nation’s food supply because it was not enforceable. In addition, FDA did not always follow its own procedures for ensuring that the recall process operated efficiently and effectively.
Our review of FDA’s records relating to 17 recalls found the following problems:
- Firms did not promptly initiate recalls. Two of the seventeen recalls were not initiated until 28 and 102 days, respectively, after FDA became aware of the contamination.
- Firms did not submit recall strategies or strategies did not contain complete information. For 3 of the 17 recalls, firms did not submit any recall strategies. For the 14 other recalls, the strategies submitted did not contain complete information.
- Firms did not issue accurate and complete recall communications to their consignees. For 13 of the 17 recalls, firm communications did not contain essential information on the contaminated products or contained inaccurate information.
- Firms did not submit timely and complete recall status reports. Of the 17 recalling firms, 5 firms did not submit any reports, 10 firms submitted untimely and incomplete reports, and 2 firms submitted timely but incomplete reports.
Because FDA’s food recall guidance is nonbinding on the industry, FDA cannot compel firms to follow it and therefore FDA cannot ensure the safety of the Nation’s food supply.
FDA did not always follow its own procedures to ensure that the recall process operated efficiently and effectively. Specifically, FDA:
- did not conduct firm inspections or obtain complete information on the contaminated products in 14 of the 17 recalls,
- did not conduct any audit checks of consignees in 5 of the 17 recalls and conducted untimely and incomplete audit checks in the remaining 12 recalls,
- did not review recall strategies and promptly issue notification letters to firms conveying the review results and essential instructions in all 17 recalls, and
- did not witness the disposal of the products or obtain the required documentation showing that the products had been properly disposed of in 13 of the 17 recalls.
Food and Drug Administration Regulation of Food Safety
Food and Drug Administration Regulation of Food Safety
Source: Journal of the American Medical Association
Food-borne illness remains a major public health challenge in the United States, causing an estimated 48 million illness episodes and 3000 deaths annually.1 Despite many triumphs in improving food safety, progress in recent years has stalled, with the incidence of food-borne infection remaining steady during the past decade. Recent outbreaks linked to spinach, peanut butter, eggs, and the recent Escherichia coli outbreak that originated in Europe have heightened public concern. On January 4, 2011, President Obama signed the FDA Food Safety Modernization Act (FSMA) increasing the US Food and Drug Administration’s (FDA’s) power to regulate food safety, with a focus on prevention, enhanced recall authority, and oversight of imported food.2 The FSMA is a remarkable step forward for the food safety system, affording the FDA much-needed authority. However, the act leaves critical gaps in the regulatory system, including fragmentation among federal agencies, and its potential may be threatened if Congress does not provide sufficient funding to ensure inspections and compliance.
Using Reusable Grocery Bags and Bins
Using Reusable Grocery Bags and Bins
Source: Health Canada
Health Canada is reminding Canadians to take steps to prevent cross-contamination of foods when shopping with reusable grocery bags and bins.
As an environmental choice, many Canadians are now shopping with reusable bins, plastic bags and cloth bags to reduce the amount of plastic they are using. Health Canada supports the proper use of these products, but it is important that Canadians use them safely to prevent cross-contamination of food with bacteria that can cause foodborne illness.
Because these bags and plastic bins are reused frequently, they can pick up bacteria from the foods they carry, or from their environment (the ground, the back of your car or the items stored in them between grocery trips).
The following steps can help you prevent cross-contamination:
When using cloth bags, make sure to wash them frequently, especially after carrying fresh produce, meat, poultry or fish. Reusable grocery bags may not all be machine washable. If you are using this type of grocery bag, you should make sure to wash them by hand frequently with hot soapy water. Plastic bins should be washed using hot soapy water on a regular basis as well. It is also important that you dry your grocery bags and bins after washing. Put your fresh or frozen raw meat, poultry and fish in separate bins or bags from fresh produce and other ready-to-eat foods. Putting your fresh or frozen raw meat, poultry or fish in plastic bags (the clear bags found in the produce and some meat sections work well) will help prevent the juices from leaking out and contaminating your reusable containers and other foods. Fresh produce should also always be put in plastic bags to help protect them from contamination. If you are using your grocery bags or bins to store or transport non-food items, they should be thoroughly washed before using them for groceries. It is estimated that there are approximately 11 million cases of food-related illnesses in Canada every year. Many of these illnesses could be prevented by following proper food handling and preparation techniques.
Vital Signs: Incidence and Trends of Infection with Pathogens Transmitted Commonly Through Food — Foodborne Diseases Active Surveillance Network, 10 U.S. Sites, 1996–2010
Vital Signs: Incidence and Trends of Infection with Pathogens Transmitted Commonly Through Food — Foodborne Diseases Active Surveillance Network, 10 U.S. Sites,
1996–2010
Source: Morbidity and Mortality Weekly Report (CDC)
A total of 19,089 infections, 4,247 hospitalizations, and 68 deaths were reported from FoodNet sites in 2010. Salmonella infection was the most common infection reported (17.6 illnesses per 100,000 persons) and was associated with the largest number of hospitalizations (2,290) and deaths (29); no significant change in incidence of Salmonella infection has occurred since the start of surveillance during 1996–1998. Shiga toxin–producing Escherichia coli (STEC) O157 infection caused 0.9 illnesses per 100,000. Compared with 1996–1998, overall incidence of infection with six key pathogens in 2010 was 23% lower, and pathogen-specific incidence was lower for Campylobacter, Listeria, STEC O157, Shigella, and Yersinia infection but higher for Vibrio infection. Compared with a more recent period, 2006–2008, incidence in 2010 was lower for STEC O157 and Shigella infection but higher for Vibrio infection.
Investigation Update: Outbreak of Shiga toxin-producing E. coli O104 (STEC O104:H4) Infections Associated with Travel to Germany
Investigation Update: Outbreak of Shiga toxin-producing E. coli O104 (STEC O104:H4) Infections Associated with Travel to Germany
Source: Centers for Disease Control and Prevention
CDC is monitoring a large outbreak of Shiga toxin-producing Escherichia coli O104:H4 (STEC O104:H4) infections ongoing in Germany. The responsible strain shares virulence characteristics with enteroaggregative E. coli (EAEC). As of June 2, 2011, case counts confirmed by Germany’s Robert Koch Institute* include 520 patients with hemolytic uremic syndrome (HUS) – a type of kidney failure that is associated with E. coli or STEC infections – and 11 deaths.
In the United States, four suspected cases of STEC O104:H4 infections have been identified in persons who recently traveled to Hamburg, Germany, where they were likely exposed. One case of HUS has been reported in each of three states: Massachusetts, Michigan, and Wisconsin. Additionally, one case of Shiga toxin-positive diarrheal illness is still under investigation. All four cases are pending laboratory confirmation.
CDC is working with state health departments to learn more about these suspected cases and obtain bacterial isolates from them for further characterization. In addition, CDC has alerted state health departments of the ongoing outbreak and requested information about any persons with either HUS or Shiga toxin-positive diarrheal illness, with illness onset during or after travel to Germany since April 1, 2011.
WHO — EHEC outbreak: Increase in cases in Germany
EHEC outbreak: Increase in cases in Germany
Source: World Health Organization
Cases of haemolytic uraemic syndrome (HUS) and enterohemorrhagic E. coli (EHEC) continue to rise in Germany. Ten countries have now reported cases to WHO/Europe.
As of 31 May 2011, nine patients in Germany have died of HUS, and six of EHEC. One person in Sweden has also died. There are many hospitalized patients, several of them requiring intensive care, including dialysis.
The number of patients in Germany presenting with HUS and bloody diarrhoea caused by STEC is 470, which is 97 more than the day before, and 1064 of EHEC, which is an increase of 268. Overall in Europe, 499 cases of HUS and 1115 cases of EHEC have been reported, 1614 in total.
Cases have now also been notified from: Austria (HUS 0, EHEC 2), Denmark (7, 7), France, (0, 6), Netherlands (4, 4), Norway, (0, 1), Spain, (1, 0), Sweden (15, 28) and Switzerland (0, 2) and the United Kingdom. (2, 1) All these cases except two are in people who had recently visited northern Germany or in one case, had contact with a visitor from northern Germany.
Numerous investigations are continuing into the cause of the outbreak, which is still unclear.
+ EHEC outbreak in Germany
+ Enterohaemorrhagic Escherichia coli (EHEC)
+ Five Keys to Safer Food (PDF)
New Report Describes How Seafood Fraud Hurts Our Oceans, Wallets and Health
New Report Describes How Seafood Fraud Hurts Our Oceans, Wallets and Health
Source: Oceana
Oceana, the largest international advocacy group working solely to protect the world’s oceans, today launched its new campaign to Stop Seafood Fraud at The National Press Club in Washington, D.C. At the press briefing, Oceana and other experts explained how seafood fraud can come in many different forms – from mislabeling fish and falsifying documents to adding too much ice to packaging – and how it hurts our oceans, wallets and health.
“We can track organic bananas back to packing stations on farms in Central and Latin America, yet consumers are given little to no information about one of the most popular foods in the United States – seafood,” said Dr. Michael Hirshfield, senior vice president for North America and chief scientist for Oceana. “With imports representing the vast majority of the seafood eaten in the United States, it’s more important than ever to know what we are eating and where, when and how it was caught.”
Oceana also today released a new report entitled Bait and Switch: How Seafood Fraud Hurts Our Oceans, Our Wallets and Our Health. The report found that while 84 percent of the seafood eaten in the United States is imported, only two percent is currently inspected and less than 0.001 percent specifically for fraud. In fact, recent studies have found that seafood may be mislabeled as often as 25 to 70 percent of the time for fish like red snapper, wild salmon and Atlantic cod, disguising species that are less desirable, cheaper or more readily available.
“We’ve tested well over 1,000 fish fillet samples over the past four years, from more than 50 cities across the country,” said William Gergits, co-founder and managing member of Therion International, LLC, (Saratoga Springs, NY), a worldwide leader in DNA testing of seafood. “Results from our DNA lab show that about half the time (an average of 50 percent) the fish you are eating is not the species listed on the menu.”
