Broken leaves in salad bags raise salmonella risk – study

Broken leaves in bags of prepared salad can hugely increase the risk of salmonella, a study suggests.

Scientists found that juices released from damaged leaves in bagged mixed salad and spinach increased the risk of the bacteria 2,400-fold. It also increased the bacteria’s virulence, enhancing its ability to cause infection.

Dr Primrose Freestone, who led the study by University of Leicester microbiologists, said: “Salad leaves are cut during harvesting and we found that even microlitres of the juices (less than 1/200th of a teaspoon) which leach from the cut ends of the leaves enabled salmonella to grow in water, even when it was refrigerated.

“These juices also helped the salmonella to attach itself to the salad leaves so strongly that vigorous washing could not remove the bacteria, and even enabled the pathogen to attach to the salad bag container.”

The researchers found that once a bag was opened, the bacteria naturally present on the leaves grew much faster even when kept cold in the fridge. As a consequence, they advised consumers to eat bagged salads as soon as possible after opening.

Significantly, they found that salmonella could grow at a refrigeration temperature of 4C (39.2F), below the previously observed minimum growth temperature of 5.2C, although independent experts suggested confirmation of this would be required through further studies.

The experts urged salad growers to maintain high food safety standards given the potential for a few salmonella cells in a bag at the time of purchase to increase to many thousands by the use-by date.

The study, published in Applied and Environmental Microbiology on Friday, did not test bought salads for the bacteria but examined how they grew on salad leaves when they were damaged and their adherence to the surface of their plastic packaging.

The researchers stressed that salads were an important part of a healthy diet but said they were the second most common source of foodborne illness, responsible for a number of salmonella and E coli outbreaks in the US and Europe.

Earlier this year 151 people were infected and two died after an outbreak of E coli in Britain believed to have stemmed from mixed salad leaves.

Contamination can occur from animal or insect contacts, soil, contaminated irrigation and wash waters or non-hygienic equipment and human handling. Salad leaves pose a particular infection risk because they are usually not processed, washing aside, and are consumed raw.

Other experts who were not involved in the study said it highlighted the need for careful storage – akin to other temperature-sensitive food products – and preparation.

Dr Kimon Andreas Karatzas, assistant professor in food microbiology at the University of Reading, said: “Consumers seem to be more preoccupied with nutritional facts, but they should not forget that foodborne pathogens can be deadly.

“Avoiding fresh produce is not a solution, but if possible it would be preferable to buy uncut fresh produce over chopped, and to always wash it before you eat – even the ones that are already washed. Furthermore, keeping these foods in the refrigerator is important.”

Martin Adams, emeritus professor of food microbiology at the University of Surrey, offered some reassurance to consumers. “Prepared salads are generally washed in chlorinated water, a process that reduces levels of bacterial contamination substantially but does not guarantee their complete elimination,” he said.

“It is for this reason that reputable supermarkets and food manufacturers take great pains to assure the quality of their sources of supply and that all reasonable steps are taken to minimise the chances of contamination at source and during production. This study addresses the situation when salmonella is already present in the product and would therefore already be a risk to the health of the consumer.”

Broken leaves in salad bags raise salmonella risk – study

Raw Milk? A Fresh Glass Of Campylobacter And Salmonella. Yum.

Occasionally it is astonishing how ignorant individuals can be. Now it is the turn of followers of “raw milk,” a new fad that is sweeping the U.S.

I nonetheless don’t forget reading milk cartons as a kid, and asking my mothers and fathers what “pasteurized” meant. Although I really do not bear in mind precisely what they stated, I’m positive they informed me that it produced the milk risk-free by killing bacteria. Even as a child, I understood that bacteria in my milk were most likely a bad factor.

Louis Pasteur is one of the most renowned scientists in background, and rightly so. In 1862, he invented the process of heating milk to destroy the bacteria in it. Pasteurization, as we now phone it, has saved hundreds of thousands of lives in the 150 many years because. Pasteur also created the initial vaccine for rabies. He was a real giant.

Milk and cookie. (Photo credit score: Salim Virji)

Followers of raw milk appear to be stunningly unaware of Pasteur’s achievements, and equally ignorant of the dangers of bacterial infections. Several of the overall health and safety claims for raw milk can be identified on websites this kind of as RealMilk.com, a site that is chock total of:

• Conspiracy theories: the Government is hiding the truth from you.


• Denialism: raw milk by no means hurt anyone, and even protects you towards bacteria.


• Shifting the blame: infections are brought on by other contaminated foods, not raw milk.

A single of the more chilling information about RealMilk.com is their emphasis on feeding raw milk to infants, who are at the greatest risk of dying from infections.  Their “Campaign for Real Milk” advocates

“universal accessibility to clean raw complete milk from pasture-fed cows, especially entry for pregnant and nursing mothers and for babies and developing children.”

We have a lot of good science about raw milk. CDC review of infectious illness outbreaks across the U.S. from 1993-2006 found that

“The price of outbreaks brought on by unpasteurized milk (often referred to as raw milk) and merchandise made from it was 150 times higher than outbreaks linked to pasteurized milk.”

Dr. Robert Tauxe, an infectious condition specialist at the CDC, debunks some of the myths about raw milk in an report freely available on Medscape. John Snyder and Mark Crislip have the two written compellingly about the dangers of raw milk at sciencebasedmedicine.org.

If I have been getting cynical, I might say that the wild-eyed proponents of raw milk deserve no matter what infections they get. But their young children really don’t. three-12 months-outdated Kylee Youthful, who the Washington Submit wrote about this previous Sunday, did not deserve to endure kidney failure and a stroke following her mom fed her raw milk that was contaminated with E. coli O157:H7. Kylee can no longer walk or speak and requirements continual care. Her mother now says

“If I had identified what I know now, I would by no means have fed [raw milk] to my daughter.”

Louis Pasteur and his wife had 5 kids, three of whom died of childhood infections. These tragedies have been Pasteur’s determination for learning infectious disease. Thanks to his operate 150 many years ago, no 1 these days requirements to die from consuming unpasteurized milk. The raw milk motion insists, despite the evidence, that they know greater.

So go ahead, drink your raw milk and eat a paleo diet too, even though you are at it. But do not ask our contemporary health-related system to spend for your therapy when you get sick. And most of all, really don’t subject innocent youngsters to the needless hazards of raw milk.

Raw Milk? A Fresh Glass Of Campylobacter And Salmonella. Yum.

Salmonella outbreak in Victoria prompts raw-egg warning

Victorians have been warned of the higher risk of consuming raw or undercooked eggs after far more than 200 people fell unwell from salmonella.

Wellness authorities have linked two eating places to raw-egg foods using goods from western Victorian supplier Green Eggs. The Division of Setting and Principal Industries has limited the sale of eggs from the Green Eggs farm close to Ararat until finally further cleaning and hygiene measures are taken.

Much more than 200 men and women grew to become ill with gastroenteritis right after eating at the Bottle of Milk restaurant in Torquay, and a handful of others suffered the identical fate following dining at St Kilda’s Newmarket hotel.

There have been other isolated situations, and people affected have ranged in age from 9 months to more than 65 years.

Chief well being officer Dr Rosemary Lester says Green Eggs, which supplies a assortment of Victorian eateries, markets and supermarkets, is nevertheless becoming investigated as the definite supply and testing will get a few days. Lester warned that food and drinks containing raw and undercooked eggs, which includes mayonnaise, aioli, egg nog and tiramisu, had previously been linked to salmonella outbreaks in Victoria.

“These food items can be a chance, especially for the elderly and people with lowered immunity, youngsters and pregnant girls,” she mentioned.

Lester said cooking eggs until finally they have been sizzling all the way through manufactured them safe from contaminants such as salmonella.

Any individual who has purchased Green Eggs is advised to use them for cooked dishes only, and eating places wanting to put together raw-egg foods or dressings ought to get their eggs elsewhere even though alterations at the farm are being produced. Lester stated men and women necessary to check out that eggs were clean and without having cracks before getting them.

Washing eggs at residence is also not advised simply because it can make it simpler for bacteria to penetrate the shell.

Salmonella outbreak in Victoria prompts raw-egg warning

Salmonella outbreak in Victoria prompts raw-egg warning

Victorians have been warned of the greater chance of eating raw or undercooked eggs soon after much more than 200 individuals fell ill from salmonella.

Health authorities have linked two restaurants to raw-egg food items employing products from western Victorian supplier Green Eggs. The Department of Setting and Major Industries has limited the sale of eggs from the Green Eggs farm close to Ararat until added cleaning and hygiene measures are taken.

More than 200 folks grew to become sick with gastroenteritis soon after consuming at the Bottle of Milk restaurant in Torquay, and a handful of other folks suffered the identical fate after dining at St Kilda’s Newmarket hotel.

There have been other isolated situations, and men and women impacted have ranged in age from nine months to more than 65 many years.

Chief health officer Dr Rosemary Lester says Green Eggs, which supplies a variety of Victorian eateries, markets and supermarkets, is even now getting investigated as the definite supply and testing will get a few days. Lester warned that food and drinks containing raw and undercooked eggs, which includes mayonnaise, aioli, egg nog and tiramisu, had previously been linked to salmonella outbreaks in Victoria.

“These foods can be a chance, particularly for the elderly and people with lowered immunity, kids and pregnant ladies,” she mentioned.

Lester mentioned cooking eggs until finally they were scorching all the way by means of produced them risk-free from contaminants this kind of as salmonella.

Anyone who has purchased Green Eggs is advised to use them for cooked dishes only, and eating places wanting to put together raw-egg meals or dressings ought to get their eggs elsewhere whilst adjustments at the farm are becoming made. Lester mentioned people essential to check out that eggs have been clean and with no cracks prior to purchasing them.

Washing eggs at home is also not suggested simply because it helps make it less complicated for bacteria to penetrate the shell.

Salmonella outbreak in Victoria prompts raw-egg warning

Salmonella scare closes Melbourne restaurant soon after diners fall ill

More than a dozen men and women have fallen sick after consuming at a Melbourne restaurant that has been shut down after a salmonella scare.

Well being authorities closed the Hao Phong restaurant in Footscray on Tuesday after two diners have been taken to hospital for salmonella poisoning, a Victorian wellness department spokesman mentioned.

The Maribyrnong city council confirmed a quantity of men and women had fallen sick following consuming at the restaurant between December 27 and 31.

There had been up to 13 suspected circumstances involving men and women who ate at the restaurant, the council confirmed.

Maribyrnong’s mayor, Grant Miles, stated it was worrying for those who had eaten at the restaurant but that the incident was currently being effectively managed.

“Well being inspectors are functioning with the owners to carry the restaurant back up to normal for re-opening,” Miles advised AAP.

“It is totally worrying, even if it is well more than a week in the past. If you ate at the restaurant and have flu-like signs I would inspire you to go and see a physician.”

Miles stated the restaurant had in no way had an incident of this nature prior to and was popular with locals.

Food cooked at the restaurant was taken away for testing and all implements that had come into get in touch with with contaminated meals had been destroyed.

The premises were closed for a thorough clean-up but would open early up coming week. Miles stated Hao Phong would not re-open till the council was pleased it met health laws.

There were only two confirmed salmonella instances at the moment, he explained.

The investigation is ongoing and the council is presently considering what even more action need to be taken, including prosecution.

Salmonella scare closes Melbourne restaurant soon after diners fall ill