Todays Recalled Food, Again

[PORKER]

Canada Issues Warning About Raw Sprouts
by Dan Flynn | Nov 11, 2009
Canadians are being warned not to feed their children, the elderly, pregnant women, or those with weakened immune systems ANY raw or undercooked sprouts.

Health Canada and the Canadian Food Inspection Agency (CFIA) say sprouts, such as alfalfa and mung beans, are a popular choice for Canadians as a low-calorie, healthy ingredient for many meals.

Onion, radish, mustard and broccoli sprouts, which are not to be confused with the actual plant or vegetable, are also common options.

These foods, however, may carry harmful bacteria such as Salmonella and E. coli O157:H7, which can lead to serious illness, says Health Canada and CFIA.

Fresh produce can sometimes be contaminated with harmful bacteria while in the field or during storage or handling. This is particularly a concern with sprouts.

Many outbreaks of Salmonella and E. coli infections have been linked to contaminated sprouts. The largest recent outbreak in Canada was in the fall of 2005, when more than 648 cases of Salmonella were reported in Ontario.

Children, the elderly, pregnant women, and those with weakened immune systems are particularly vulnerable to these bacteria and should not eat any raw sprouts at all. They should also avoid eating cooked sprouts unless they can be sure the sprouts have been thoroughly cooked.

Healthy adults who choose to eat sprouts should take precautions to reduce their risk of exposure to sprout-borne bacteria. When purchasing sprouts, always select crisp ones that have been refrigerated and avoid those that appear dark or smell musty. Always use tongs or a glove to place the sprouts in a plastic bag. If possible, when eating in a restaurant, always make sure that the sprouts are fully cooked.

Symptoms from Salmonella usually occur 12 to 36 hours after eating contaminated food while symptoms from E. coli O157:H7 typically occur within two to 10 days. Symptoms can include nausea, diarrhea, vomiting, fever and stomach cramps. People who experience these symptoms should contact a doctor immediately. In extreme cases, E. coli O157:H7 can lead to acute kidney failure or even death.

Health Canada and the CFIA continue to work with producers to develop and implement best practices that will reduce the chances of sprouts becoming contaminated. Health Canada's Policy on Managing Health Risks Associated with the Consumption of Sprouted Seeds and Beans was released with this in mind.

 

[PORKER]

Some Slim-Fast shakes recalled due to bacteria concerns
Updated: Fri Dec. 04 2009 10:09:17

CTV.ca News Staff

Consumers are being urged to throw out Slim-Fast ready-to-drink meal replacement shakes due to fears the products could be contaminated with an illness-causing bacteria.

Unilever Canada has issued a voluntary recall that covers "the whole line" of ready-to-drink shakes, Sean McPhee, a company spokesperson, told CTV.ca.

The Canadian Food Inspection Agency issues a health alert saying the canned products, which are sold in cartons of six, may be contaminated by Bacillus cereus. The bacteria can cause vomiting or diarrhea.

Both the CFIA and the company say there's little chance of becoming seriously ill from the drinks. However, all four flavours of the shakes, regardless of lot codes or best-by dates, should be immediately disposed of.

The recall does not affect other Slim-Fast goods, such as bars powdered shakes.

Consumers who discard the ready-to-drink products can call Unilever Canada at 1-800-896-9479 to receive a refund.

 

[flounder]

California Firm Recalls Ground Beef Products Due to Possible Salmonella Contamination
Sat, 05 Dec 2009 02:18:00 -0600


Beef Packers, Inc. is recalling approximately 22,723 pounds of ground beef that may be linked to an outbreak of salmonellosis.



http://www.fsis.usda.gov/News_&_Events/Recall_065_2009_Release/index.asp

 

[PORKER]

Just another hugh food and ingredient recall;

http://www.foodsafetynews.com/2009/12/kelloggs-recalls-7621560-packages-of-cookies-and-bars/index.html

 

[flounder]

CA Firm Recalls Ground Beef Products for Possible Salmonella Contamination (Dec 4, 2009) | En Español PDF Beef Packers, Inc. is recalling approximately 22,723 pounds of ground beef products that may be linked to an outbreak of salmonellosis. | More Recalls


http://www.fsis.usda.gov/News_&_Events/Recall_065_2009_Release/index.asp


Nebraska Firm Recalls Fresh Ground Beef Products Due To Possible E. coli O157:H7 Contamination (Nov 17, 2009) A Fairbury Nebraska establishment is recalling approximately 90 pounds of fresh ground beef products that may be contaminated with E. coli O157:H7. | More Recalls


http://www.fsis.usda.gov/News_&_Events/Recall_063_2009_Release/index.asp


NY Firm Recalls Fresh Ground Beef Products Due To Possible E. coli O157:H7 Contamination (Oct 31, 2009) An Ashville, NY, establishment, is recalling approximately 545,699 pounds of fresh ground beef products that may be contaminated with E. coli O157:H7 | More Recalls


http://www.fsis.usda.gov/News_&_Events/Recall_059_2009_Release/index.asp


http://www.fsis.usda.gov/FSIS_Recalls/Open_Federal_Cases/index.asp


TSS

 

[PORKER]

Food Recalls
USDA Releases Retail List in Beef Recall
by Helena Bottemiller | Dec 08, 2009
Friday the U.S. Department of Agriculture (USDA) announced that Beef Packers, Inc, owned by Cargill, was recalling over 22,000 pounds of ground beef products due to possible contamination with Salmonella Newport, a potentially deadly pathogen.


Yesterday the agency released a list of over hundred Safeway stores in Arizona (pdf) that received the recalled meat.



The recalled products were produced on September 23, 2009 and bear establishment number "EST. 31913" on the cases they were shipped in.


According to USDA's Food Safety and Inspection Service (FSIS), the ground beef was repackaged and sold under several different retail brand names, so consumers must check with their retail stores to ensure their ground beef is not part of the recall.


The ongoing investigation has tied the recall to two illnesses in Arizona.


"The Salmonella Newport strain was isolated both from the patients and from the ground beef produced by Est. 31913," according to FSIS. "They were also linked by their uncommon pulse-filed gel electrophoresis (PFGE) pattern found in PulseNet, a national network of public health and food regulatory agency laboratories coordinated by the Center for Disease Control and Prevention."


Consumers with questions or concerns about the meat recalls should contact the company directly (877) 435-4071.

 

[PORKER]

Wilmington, MA (PRWEB) December 23, 2009 -- USFoodSafety.com, the first website to provide consumers with the most up-to-date food safety alerts, recalls, advice and columns will provide a complete list of recalled Hazelnut products as well as a safe to eat hazelnut product list when warranted. For easy consumer viewing visit http://www.usfoodsafety.com. The blog, http://blog.usfoodsafety.com, will provide intermittent recalls as they become available.

The recalled products are part of the Williamette Shelling of Newberg, Oregon recall. Williamette Shelling is recalling 114, 350 pounds of shelled hazelnuts nationwide because of potential contamination with salmonella. Unshelled hazelnuts are not affected by the recall.

"Many people bake with hazelnuts for the holidays and US Food Safety Corporation felt compelled to compile a list of safe hazelnut products," said Susan Reef, US Food Safety Corp. CEO.
"Many people bake with hazelnuts for the holidays and US Food Safety Corporation felt compelled to compile a list of unsafe hazelnut products in an easy-to-read format," said Susan Reef, US Food Safety Corp. President. "In this busy season it is important to warn consumers of food safe hazards and bring attention to foods that are safe to eat."

The nation-wide recall affects:
- Willamette Filbert Growers Shelled Hazelnuts or Meridian Organic Hazelnuts with lot code numbers 289091A and 311091A
- Brands including: Kunze Farms, Evonuk Oregon Hazelnuts, Canadian Hazelnuts, and Firestone Farms.

Consumers can continue to check the list for updates or sign up for free subscriptions to USFoodSafety.com's e-mail alert service at http://www.usfoodsafety.com/subscribe.asp. By signing up for the e-mail alert service, members will automatically receive the latest food safety product alerts, delivered directly to their inboxes. USFoodSafety.com also provides the latest food safety articles, covering food safety tips, general food safety handling tips, as well as food safety topics of interest, like the recent impact of melamine in our food supply chain.

 

[PORKER]

Oklahoma Firm Recalls Beef Products Due To Possible E. Coli O157:H7 Contamination
THESE BEEF RECALLS ARE HURTING CATTLE PRICE SALES AND THE PACKERS ARE AT FAULT !!
Recall Release CLASS I RECALL
FSIS-RC-067-2009 HEALTH RISK: HIGH Note;

National Steak and Poultry and the FSIS have only made available a list of recalled products, but so far have refused to reveal where those products were shipped, even in light of illnesses linked to the meat in "Colorado, Iowa, Kansas, Michigan, South Dakota and Washington."

"The FSIS has indicated that E. coli illnesses are being investigated by the CDC in connection with the recall," said food safety advocate and attorney William Marler. "Yet consumers have no information as to what states the tainted steaks were shipped or what retail outlets or restaurants received it. National Steak and Poultry has this information at its fingertips, FSIS should have access to it as well, and it is unconscionable that they have not made it available to the public," continued Marler.


"This recall is the tenth so far in 2009. The FSIS policy of identifying retailers that received recalled products continues to appear to be getting a hit-or-miss application. At times, retailers and restaurants are identified on the same day as a recall, and on others, not at all. We know where we shop or where we had a steak. If we or restaurants are told where the contaminated steaks that has been recalled were sold, someone could go right to the freezer to see if there is any of the product," added Marler.

Congressional and Public Affairs
(202) 720-9113
Atiya Khan

WASHINGTON, December 24, 2009 - National Steak and Poultry, an Owasso, Okla., establishment, is recalling approximately 248,000 pounds of beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.

FSIS became aware of the problem during the course of an investigation of a cluster of E. coli O157:H7 illnesses. Working with the Centers for Disease Control and Prevention (CDC) and state health and agriculture departments, FSIS determined that there is an association between non-intact steaks (blade tenderized prior to further processing) and illnesses in Colorado, Iowa, Kansas, Michigan, South Dakota and Washington. FSIS is continuing to work with the CDC and affected state public health partners on the investigation. Anyone with signs or symptoms of foodborne illness should consult a physician.


SAFE PREPARATION OF FRESH AND FROZEN GROUND BEEF

USDA Meat and Poultry Hotline
1-888-MPHOTLINE or visit
www.fsis.usda.gov

The products subject to recall include:


4-ounce "NATIONAL STEAK AND POULTRY BONELESS BEEF SIRLOIN STEAK," with an identifying case code of "SC68408."
6-ounce "NATIONAL STEAK AND POULTRY BONELESS BEEF SIRLOIN STEAK," with an identifying case code of "SP680608."
8-ounce "NATIONAL STEAK AND POULTRY BONELESS BEEF SIRLOIN STEAK," with an identifying case code of "SC68808"
9-ounce "NATIONAL STEAK AND POULTRY BONELESS BEEF SIRLOIN STEAK," with an identifying case code of "SC68908."
"NATIONAL STEAK AND POULTRY BONELESS BEEF TIPS," with an identifying case code of "69108."
"NATIONAL STEAK AND POULTRY BONELESS BEEF SIRLOIN STEAK" with an identifying case code of "XXSP68008."
"NATIONAL STEAK AND POULTRY SAVORY SIRLOIN TIPS" with an identifying case code of "XX69008."
5-ounce "NATIONAL STEAK AND POULTRY BACON WRAPPED BEEF FILLET," with an identifying case code of "23508."
"NATIONAL STEAK AND POULTRY USDA SELECT BEEF SHOULDER MARINATED TENDER MEDALLIONS" with an identifying case code of "23289."
"NATIONAL STEAK AND POULTRY 75% BONELESS BEEF TRIMMINGS," with an identifying case code of "33575."
"NATIONAL STEAK AND POULTRY BEEF TRIMMINGS," with an identifying case code of "36545."
"NATIONAL STEAK AND POULTRY BEEF SIRLOIN PHILLY STEAK," with an identifying case code of "88008."
4-ounce "EGN BONELESS BEEF SIRLOIN STEAK," with an identifying case code of "680425."
7-ounce "EGN BONELESS BEEF SIRLOIN TRI TIP STEAK," with an identifying case code of "69725."
9-ounce "EGN BONELESS BEEF SIRLOIN TRI TIP STEAK," with an identifying case code of "680925."
7-ounce "KRM BONELESS BEEF SIRLOIN STEAK," with an identifying case code of "680715."
9-ounce "KRM BONELESS BEEF SIRLOIN STEAK," with an identifying case code of "680915."
12-ounce "KRM BONELESS BEEF SIRLOIN STEAK," with an identifying case code of "680215."
8-ounce "CARINO'S BONELESS BEEF OUTSIDE SKIRT STEAK," with an identifying case code of "130874."
"CARINO'S BONELESS BEEF OUTSIDE SKIRT STEAK PIECES," with an identifying case code of "13074."
"MOE'S BEEF STEAK," with an identifying case code of "78027."


Each package bears a label with the establishment number "EST. 6010T" inside the USDA mark of inspection, respective case codes cited above, and packaging dates of "10/12/2009," "10/13/2009," "10/14/2009," or "10/21/2009." These products were shipped to restaurants nationwide.

E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. The very young, seniors and persons with weak immune systems are the most susceptible to foodborne illness. Individuals concerned about an illness should contact a physician.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers.

FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground beef or ground beef patties that have been cooked to a temperature of 160° F. The only way to be sure ground beef is cooked to a high enough temperature to kill harmful bacteria is to use a food thermometer to measure the internal temperature.

Media and consumer questions regarding the recall should be directed the company's hotline at (866) 439-7348.

E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. The very young, seniors and persons with weak immune systems are the most susceptible to foodborne illness.

Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at AskKaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day.

NOTE: Access news releases and other information at FSIS' Web site at http://www.fsis.usda.gov/Fsis_Recalls/

 

[PORKER]

UPdate 21 ill in 16 states
By Lyndsey Layton
Washington Post Staff Writer
Wednesday, December 30, 2009

Nineteen people in 16 states have been infected in recent days with a potentially lethal strain of E. coli bacteria, after consuming beef in restaurants supplied by the same Oklahoma meat company, federal officials said.

The outbreak spurred the company, National Steak and Poultry, to voluntarily recall 248,000 pounds of beef Dec. 24. The products, which range from steaks to sirloin tips, were packaged in October and shipped to restaurants, hotels and institutions nationwide, according to the company.

The U.S. Department of Agriculture's Food Safety and Inspection Service has only a partial list of restaurants that received the potentially tainted beef, including two chains, Moe's and Carino's Italian Grill, primarily in the West and Midwest.

The recall is considered a "class 1" or a "high health risk" by the USDA, which regulates the meat industry, because among the pathogens that can harm human health, E. coli O157:H7 is one of the most lethal. Even for those who survive, there can be long-term health effects.

NOW Twenty-one people have been sickened in 16 states, with nine people hospitalized, the USDA reported. The department has identified cases in six states -- Colorado, Iowa, Kansas, Michigan, South Dakota and Washington


The Center for Science in the Public Interest, a nonprofit health advocacy group, has put out a new report that finds there has been a decline in foodborne outbreak investigations by state health officials.

The report, in the latest Outbreak Alert, says there were fewer investigation in 2007 than in the previous decade, and researchers concluded that this may be because of a gap in state public health spending.

States reported 33 percent fewer fully investigated outbreaks -- two or more illnesses linked to the same food -- to the Centers for Disease Control and Prevention in 2007 than in 2002. The researchers say there are not fewer outbreaks: The state reported almost 1,100 outbreaks in 2007 but they only identified both a food and a pathogen in 378 cases. That means a complete investigation.

With less information on potentially troublesome foods, the CDC and the state have less ability to identify problems early in the food system and less ability to issue recalls.

The group is pushing for legislation that would create a food-safety system focused on preventing contamination. Food processors would have to prepare food safety plans and the FDA would have to inspect more frequently. The legislation would also provide for better coordination between states and the federal government. The House has passed the bill but the Senate has not.

CSPI looked at 4,638 outbreaks, involving 117,136 individuals, linked to specific foods, that occured between 1998 and 2007. The main culprits were seafood (838 outbreaks), produce (684 outbreaks), poultry (538 outbreaks), beef (428 outbreaks), pork (200 outbreaks).

The FDA oversees most of the foods, including seafood, produce, eggs and dairy products. The Department of Agriculture regulates meat and poultry. Eggs improved their record considerably in the last decade that the group has been tracking illnesses, probably because of new safety programs by egg producers required by FDA. But dairy made more people sick, probably because unpasteurized products became more available after 2004.

The group says this is still a big problem and cites CDC numbers estimating contaminated food kills thousands a year and sickens another 76 million. Most aren't reported, and according to this report, many of the others go without full investigation.

 

[flounder]

California Firm Recalls Beef Products Due to Possible E. coli O157:H7 Contamination

Recall Release CLASS I RECALL FSIS-RC-004-2010 HEALTH RISK: HIGH

Congressional and Public Affairs (202) 720-9113 Adrian Gianforti

WASHINGTON, January 18, 2010 - Huntington Meat Packing Inc., a Montebello, Calif. establishment, is recalling approximately 864,000 pounds of beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.

The problem was discovered during a Food Safety Assessment (FSA) by FSIS personnel. The FSA led to the determination that a further investigation of establishment records was warranted. The investigation is ongoing and the following products are subject to recall.

The following products, consisting of all ground beef products produced by the plant from January 5, 2010 to January 15, 2010, are subject to recall:

40 lb. boxes of "Huntington Meats Ground Beef" 40 lb. boxes of "HUNTINGTON MEAT PKG. INC. BEEF GROUND FOR FURTHER PROCESSING" 40 lb. boxes of "BEEF BURRITO FILLING MIX" 10 lb. boxes of "IMPERIAL MEAT CO. GROUND BEEF PATTY" 20 lb. boxes of "IMPERIAL MEAT CO. GROUND BEEF PATTY" 10 lb. boxes of "El Rancho MEAT & PROVISION ALL BEEF PATTIES"

SAFE PREPARATION OF FRESH AND FROZEN GROUND BEEF

USDA Meat and Poultry Hotline 1-888-MPHOTLINE or visit www.fsis.usda.gov

Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Wash cutting boards, dishes and utensils with hot, soapy water. Immediately clean spills.

Keep raw meat, fish and poultry away from other food that will not be cooked.

Consumers should only eat ground beef or ground beef patties that have been cooked to a safe internal temperature of 160° F, whether prepared from fresh or frozen raw meat products.

Color is NOT a reliable indicator that ground beef or ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such as E. coli O157:H7.

The only way to be sure ground beef is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature.

Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90° F. Refrigerate cooked meat and poultry within two hours after cooking

Each box bears the establishment number "EST. 17967" inside the USDA mark of inspection on a label. The products were produced between January 5, 2010, and January 15, 2010, and were shipped to distribution centers, restaurants, and hotels within the State of California. FSIS has received no reports of illnesses associated with consumption of these products. Individuals concerned about an illness should contact a physician.

During a subsequent review of the establishment's records, FSIS also determined additional products produced and shipped in 2008 to be adulterated because they may have been contaminated with E. coli O157:H7. As a result, the following products produced from February 19, 2008 to May 15, 2008, are subject to recall:

40 lb. boxes of "Huntington Meats Ground Beef" 40 lb. boxes of " HUNTINGTON MEAT PKG. INC. BEEF GROUND FOR FURTHER PROCESSING" 40 lb. boxes of "BEEF BURRITO FILLING MIX" 10 lb. boxes of "IMPERIAL MEAT CO. GROUND BEEF PATTY" 20 lb. boxes of "IMPERIAL MEAT CO. GROUND BEEF PATTY" 10 lb. boxes of "El Rancho MEAT & PROVISION ALL BEEF PATTIES"

Each box bears the establishment number "EST. 17967" inside the USDA mark of inspection on a label. The products were produced between February 19, 2008, and May 15, 2008, and were shipped to distribution centers, restaurants, and hotels within the State of California.

While these products are normally used fresh, the establishment is taking this action out of concern that some product may still be frozen and in commerce.

FSIS has received no reports of illnesses associated with consumption of these recalled products. Individuals concerned about an illness should contact a physician.

E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. The very young, seniors and persons with weak immune systems are the most susceptible to foodborne illness.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers (including restaurants) of the recall and that steps are taken to make certain that the product is no longer available to consumers.

FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground beef or ground beef patties that have been cooked to a temperature of 160° F. The only way to be sure ground beef is cooked to a high enough temperature to kill harmful bacteria is to use a food thermometer to measure the internal temperature.

Media and consumer questions regarding the recall should be directed to the company owner, Robert Glenn, at (888) 894-8242.


http://www.fsis.usda.gov/News_&_Events/Recall_004_2010_Release/index.asp



>>>FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground beef or ground beef patties that have been cooked to a temperature of 160° F. The only way to be sure ground beef is cooked to a high enough temperature to kill harmful bacteria is to use a food thermometer to measure the internal temperature.<<<



THIS WILL NOT WORK ON THE TRANSMISSIBLE SPONGIFORM ENCEPHALOPATHY I.E. MAD COW DISEASES...TSS


cooking does NOT kill the PrP i.e. the TSE or Transmissible Spongiform Encephalopathy aka mad cow type diseases, and there are many, with atypical TSE cases spreading. There are many here in the USA and all of North America. THE c-BSE, atypical h-BSE and l-BSE have all been documented in North America. The USDA have absolutely no idea how bad the mad cow type disease is here in the USA, and we been trading products from Canada live and dead that could very well be tainted with TSE, like two lovers swapping spit. but in my opinion, the argument of defense to the consumer by comparison, when you buy a car, you get some sort of warranty, unless it is a clunker program i.e. 'buy as is'. is that how you want your industry to be construed as i.e. clunker program. at least with a car, you can trace the owners, you can trace parts, but not with a product we are to consume each day and hope it does not kill us, and if it does, oh well, you cannot trace it ??? which brings me to the infamous USDA dead stock downer cow school lunch program, the top 'clunker program' of all ;

New studies on the heat resistance of hamster-adapted scrapie agent: Threshold survival after ashing at 600°C suggests an inorganic template of replication

Paul Brown*,dagger , Edward H. RauDagger , Bruce K. Johnson*, Alfred E. Bacote*, Clarence J. Gibbs Jr.*, and D. Carleton Gajdusek§ * Laboratory of Central Nervous System Studies, National Institute of Neurological Disorders and Stroke, and Dagger Environmental Protection Branch, Division of Safety, Office of Research Services, National Institutes of Health, Bethesda, MD 20892; and § Institut Alfred Fessard, Centre National de la Recherche Scientifique, 91198 Gif sur Yvette, France Contributed by D. Carleton Gajdusek, December 22, 1999 Abstract One-gram samples from a pool of crude brain tissue from hamsters infected with the 263K strain of hamster-adapted scrapie agent were placed in covered quartz-glass crucibles and exposed for either 5 or 15 min to dry heat at temperatures ranging from 150°C to 1,000°C. Residual infectivity in the treated samples was assayed by the intracerebral inoculation of dilution series into healthy weanling hamsters, which were observed for 10 months; disease transmissions were verified by Western blot testing for proteinase-resistant protein in brains from clinically positive hamsters. Unheated control tissue contained 9.9 log10LD50/g tissue; after exposure to 150°C, titers equaled or exceeded 6 log10LD50/g, and after exposure to 300°C, titers equaled or exceeded 4 log10LD50/g. Exposure to 600°C completely ashed the brain samples, which, when reconstituted with saline to their original weights, transmitted disease to 5 of 35 inoculated hamsters. No transmissions occurred after exposure to 1,000°C. These results suggest that an inorganic molecular template with a decomposition point near 600°C is capable of nucleating the biological replication of the scrapie agent. transmissible spongiform encephalopathy | scrapie | prion | medical waste | incineration Introduction The infectious agents responsible for transmissible spongiform encephalopathy (TSE) are notoriously resistant to most physical and chemical methods used for inactivating pathogens, including heat. It has long been recognized, for example, that boiling is ineffective and that higher temperatures are most efficient when combined with steam under pressure (i.e., autoclaving). As a means of decontamination, dry heat is used only at the extremely high temperatures achieved during incineration, usually in excess of 600°C. It has been assumed, without proof, that incineration totally inactivates the agents of TSE, whether of human or animal origin. It also has been assumed that the replication of these agents is a strictly biological process (1), although the notion of a "virus" nucleant of an inorganic molecular cast of the infectious beta -pleated peptide also has been advanced (2). In this paper, we address these issues by means of dry heat inactivation studies. see full text: http://www.pnas.org/cgi/content/full/97/7/3418

PLoS ONE. 2008; 3(8): e2969. Published online 2008 August 13. doi: 10.1371/journal.pone.0002969. PMCID: PMC2493038

Copyright This is an open-access article distributed under the terms of the Creative Commons Public Domain declaration which stipulates that, once placed in the public domain, this work may be freely reproduced, distributed, transmitted, modified, built upon, or otherwise used by anyone for any lawful purpose.

Prion Infected Meat-and-Bone Meal Is Still Infectious after Biodiesel Production

Cathrin E. Bruederle,1* Robert M. Hnasko,1 Thomas Kraemer,2 Rafael A. Garcia,3 Michael J. Haas,3 William N. Marmer,3 and John Mark Carter1 1USDA-ARS WRRC, Foodborne Contaminants Research Unit, Albany, California, United States of America 2Forensic Toxicology, Institute of Legal Medicine, Saarland University, Homburg/Saar, Germany

3USDA-ARS ERRC, Fats, Oils and Animal Coproducts Research Unit, Wyndmoor, Pennsylvania, United States of America Neil Mabbott, Editor

University of Edinburgh, United Kingdom * E-mail: mhtml:%7B33B38F65-8D2E-434D-8F9B-8BDCD77D3066%7Dmid://00000089/!x-usc:mailto:cat

Conceived and designed the experiments: CEB RMH WNM JMC. Performed the experiments: CEB RMH TK. Analyzed the data: CEB TK JMC. Contributed reagents/materials/analysis tools: CEB RMH TK RAG MJH JMC. Wrote the paper: CEB. Received April 21, 2008; Accepted July 24, 2008.

http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=2493038


Sunday, January 17, 2010

BSE USA feed inspection violations 01/01/2009 to 01/17/2010 FDA BSE/Ruminant Feed Inspections Firms Inventory Report


http://madcowfeed.blogspot.com/2010/01/bse-usa-feed-inspection-violations.html



Sunday, January 17, 2010 CJD Following up: Patients never contracted brain disorder UW Hospital patients

http://creutzfeldt-jakob-disease.blogspot.com/2010/01/cjd-following-up-patients-never.html




Saturday, January 2, 2010

Human Prion Diseases in the United States January 1, 2010 ***FINAL***

http://prionunitusaupdate2008.blogspot.com/2010/01/human-prion-diseases-in-united-states.html



my comments to PLosone here ;

http://www.plosone.org/annotation/listThread.action?inReplyTo=info%3Adoi%2F10.1371%2Fannotation%2F04ce2b24-613d-46e6-9802-4131e2bfa6fd&root=info%3Adoi%2F10.1371%2Fannotation%2F04ce2b24-613d-46e6-9802-4131e2bfa6fd



TSS

 

[PORKER]

YES ,That's Right ,1.24 MILLON POUNDS

Salami Salmonella Recall Coincides with CDC Report on Salmonella Outbreak
Posted on January 23, 2010 by by PritzkerLaw
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Trackbacks Salmonella in Salami has prompted a large recall of pepper-coated salami made by a company in Rhode Island and the recall coincides with the announcement of a nationwide outbreak of Salmonella Montevideo.

The USDA's Food Safety and Inspection Service (FSIS) says in a recall notice today that 1.24 million pounds of salami made by Danielle Inc. is not currently linked directly to the Salmonella outbreak that has sickened 184 people in 38 states, hospitalizing more than 35 of them.

But the FSIS notes specifically that the recalled salami is similar to products bought by customers who later became sick in the Montevideo outbreak. Investigators are still probing and testing.

Meanwhile, a Salmonella expert at the Oregon Public Health Division told the Oregonian newspaper there's a connection between the salami recall and Salmonella outbreak, which was first noticed on the West Coast last July.

Oregon senior epidemiologist William Keene said a lab near Seattle came up with positive tests for Salmonella in the past few days on salami made by Daniele that was purchased at a Costco in Washington state. Washington has more than a dozen cases in the Salmonella outbreak.

Some scientists suspect that it's the pepper on the salami. The particular strain of Salmonella involved in the outbreak is common and that makes it difficult for investigators to pinpoint the culprit food.

"This is a weird outbreak in a lot of ways because it's been such a long investigation," Keene told the Oregonian's Lynne Terry, one of the country's leading health reporters. "We've gone down a lot of dead ends until the puzzle pieces started to fit together."

The FSIS has not listed retailers yet who carried the recalled salami, but the Oregonian says vendors include Costco, Walmart, Sam's Club, Amazon and more. Most products are under the Daniele brand name, but the recall includes several items with the Boar's Head, Black Bear or Dietz & Watson labels.

All of the recalled products carry a small round USDA mark that says "EST. 54" or "EST. 9992." Daniele products with other USDA establishment numbers are not being recalled.

If you are a victim of this possible salami Samonella outbreak and have questions about your legal rights, contact a Salmonella lawyer at Pritzker Olsen by completing our contact form on the side of this Web page or by calling 1-888-377-8900 (Toll Free).

We are a national food safety law firm involved in practically every major outbreak of food poisoning. Over the years we have collected millions for victims while also actively supporting many initiatives to prevent the spread of foodborne illness. Salmonella infection in young children, older adults and all people who have weakened immune systems is a serious and sometimes life-threatening matter. Salmonella is often overcome by health adults, but it should not be taken lightly because it is known to cause long-term negative health consequences.

 

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http://www.oregonlive.com/news/index.ssf/2010/01/salami_recalled_in_salmonella.html

As of January 22, 2010, a total of 184 individuals infected with a matching strain of Salmonella Montevideo have been reported from 38 states since July 1, 2009 to the CDC. The number of ill persons identified in each state with this strain is as follows: AL (2), AZ (5), CA (30), CO (2), CT (4), DE (2), FL (2), GA (3), IA (1), IL (11), IN (3), KS (3), LA (1), MA (12), MD (1), ME (1), MI (1), MN (4), NC (9), ND (1), NE (1), NH (1), NJ (7), NY (15), OH (9), OK (1), OR (8), PA (3), RI (2), SC (1), SD (3), TN (3), TX (7), UT (7), VA (1), WA (14), WV (1), and WY (2). Because this is a commonly occurring strain, public health investigators may determine that some of the illnesses are not part of this outbreak.

Daniele International Inc., an establishment with operations in Pascoag and Mapleville, R.I., is recalling approximately 1,240,000 pounds of ready-to-eat (RTE) varieties of Italian sausage products, including salami/salame, in commerce and potentially available to customers in retail locations because they may be contaminated with Salmonella, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.


Among the persons with reported dates available, illnesses began between July 2, 2009 and January 1, 2010. Infected individuals range in age from <1 year old to 88 years old and the median age is 37 years. Fifty-two percent of patients are male. Among the 125 patients with available information, 35 (28%) were hospitalized. No deaths have been reported.