environmental health notes
Volume 4 • 2000 • Spring
From the President, Dr. Melvin N. Kramer ...
In this issue ...
High-profile news items regarding serious outbreaks of food-related infection problems occur almost
daily. We hope you’ll take the opportunity to review the procedural and regulatory updates we provide in
our EHA newsletter. The articles are intended to assist you with educating your managers and staff on
current infection issues and important prevention approaches.
• Egg Update
• The Alphabet Soup of Food Safety Agencies
• Chicken or the Campylobacter?
• What Consumers Think About Food Safety
• Is Sushi a Hazard?
• Sprouting Up
Egg Update
The average American consumes nearly 245 eggs per year! This important food source has unfortunately been shown to be
a major cause of Salmonella enteritidis (SE) foodborne illnesses. In 1998 alone, SE caused 300,000 known infections,
resulting in up to 230 deaths. The elderly seem to be especially susceptible. The safety of egg and egg product production,
processing and distribution is clearly a high level concern. Caesar salad dressing, ice cream, cookie dough, chocolate mousse
and key lime pie have been culprits in addition to the more obvious egg nog and Hollandaise sauces.
How can we prevent outbreaks due to egg product preparation? 43 states currently require that eggs be kept at 45 degrees or less in retail locations.
However, data indicate it may take several days to cool eggs to that internal temperature through the shell. Purchase of re-packaged and re-dated eggs is risky
and should be avoided. Recipes should require complete cooking (i.e. no runny eggs- cook until yolk and white are firm.) Cooking with liquid pasteurized
egg is especially helpful in SE prevention. Stirring during baking and refrigeration after cooking are also helpful techniques to avoid infection. Review your
egg use policies carefully. SE and egg food safety was the subject of Congressional hearings in the Summer of 1998. The FDA published in the Federal
Register their Proposed Rules for Refrigeration and Labeling of Shell Eggs. Also appearing within a recent issue of the Federal Register was a joint
USDA/FDA statement on Salmonella enteritidis in eggs and a request for public (industry) comment.
The “Alphabet Soup” of Food Safety Agencies
X
B Z
A
Y
C
Did you know that with our current federal agency system, it may take up to 12 agencies (EPA, FDA, APHIS etc.) to ensure
the safety of a frozen meat or cheese pizza? The number of agencies costs the federal treasury more than $1 billion annually
and endangers response to changing health risks. There is a definite movement afoot to reduce the number of participating
agencies to just one. Establishment of a single food safety inspection agency responsible for administering a uniform set of
laws has been recommended to the President via an August 1999 report (President’s Council on Food Safety.) Keep your
ears open. Our inspection procedures could change significantly.
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environmental health notes
Chicken or the Campylobacter?
Move over, Salmonella! According to FoodNet, the lesser-known intestinal
bacterium Campylobacter is the most frequently diagnosed foodborne
pathogen. “Campy” outbreaks are sporadic but cause up to 4 million
human infections annually. Some of these infections are mild but others can
be quite serious. Resistance to antibiotics is a newer and more alarming
issue. Since exterior contamination of
poultry represents serious consumer and
food handler exposure, the poultry
industry and USDA are grappling
with enhanced safety protocols.
There is even a prototype vaccine
in development.
How can you minimize Campylobacter
problems? Take
responsibility and don’t let
raw foods such as uncooked poultry touch other food; never re-use marinades; refrigerate foods while they are marinating; never put cooked meat
back on plates that held raw poultry and wash hands and cutting or counter
surfaces thoroughly after handling the raw meats.
What Consumers Think
About Food Safety
In a 1998 FDA survey, consumer awareness of food safety problems has
improved. Restaurants and food manufacturing plants were perceived to be
increasingly likely sources for infection since the 1993 study. It makes
sense to let your public know what food safety protocols you routinely
undertake and to have your work force openly show its safety measures.
A few of the specific FDA suggestions for the workplace include: wash
hands with soap and care after handling raw eggs or handling raw meat;
use of a thermometer to check hamburger doneness; frequent change of
cloths or sponges used to wipe counters. Sponges can also be cleaned in
the dishwasher and reused!
Additional information on any of the articles in this newsletter
may be obtained by calling
Dr. Melvin N. Kramer at 410-484-9133 or by
e-mail at mkramer@epihealth.com.
© 2000 Environmental Health Associates, Ltd.
Is Sushi a Hazard?
As the sushi fad continues to spread from the west coast eastward, it is
important to understand the potential hazards of
preparing and eating raw or undercooked fish. Several
parasites in larval stages can present a
human health hazard from unfrozen or uncooked
seafood.
The good news: the process of heating raw fish sufficiently to kill
bacterial pathogens also kills parasites. Also, freezing the seafood at
temperatures of -4 degrees F (-20º C) or below (internal or external) for 7 days
or at 31 degrees F (-35º C) or below for 15 hours effectively kills parasites
of fish intended for raw consumption. If you will be utilizing fish for raw
consumer use, you need to carefully assess the “critical control points”
of the freezing process of the fish you purchase and serve.
Health Concerns Sprouting Up
Salad bar operators and fresh sprout users, please take note. Over the past few
years, there have been a large number of sprout-associated food poisoning
outbreaks. Most of the illnesses have been due to Salmonella and E. coli
0157:H7. Sprouts are a special problem because of the potential for bacterial
pathogen growth during production- the growth of seeds in a warm, humid
environment to induce sprouting is also an ideal environment for exponential
growth of bacteria. Sprout production facilities have been reclassified as food
processing operations and a number of microbiological safety recommendations are in progress. In October of 1999, FDA published in the Federal
Register two Guidance Documents for the Sprout Industry, targeted to
enhance the safety of this food product.
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techniques and technology to address emerging pathogens,
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