Listeria Lawyer & Attorney : Marler Clark Law Firm : Listeria Blog

April 26, 2006

Tenerife News

Listeria Monocytogenes is one of the deadliest food-borne bacteria, with a fatality rate of 20%. Listeria enters the body when a person eats contaminated food and it binds, or adheres, to intestinal cells. If it is a viable, it will penetrate the cell wall, causing infection. Once the bacteria have done this, the infected cells will move, or translocate, to another organ, usually the spleen or liver. For individuals with weakened immune systems, listeriosis can be fatal.

The factors that determine if a person becomes ill and the degree of illness include the levels at which the pathogen attaches to intestinal cells, penetrates cell walls and then moves into other organs.

Fortunately, French scientists have learned how Listeria Monocytogenes invades cells by activating cellular machinery that transports viruses, small molecules, and proteins. Once it has safely entered a cell, it hides from the body's immune system and it can replicate and continue the process of infection. They believe that other infectious organisms may use the same mechanism. This is an important discovery for stopping this serious disease in the future.

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April 26, 2006

Kansas City infoZine

Moonachie, NJ - infoZine - Moveable Feast, Inc. of Moonachie, New Jersey is recalling Smoked Scottish and Smoked Norwegian Salmon, because it has the potential to be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.

Product was distributed through retail stores, home delivery grocers, and direct delivery.

Whole or sliced sides of Norwegian and Scottish salmon in sealed plastic packages with a pack date 04/14/2006 and labeled CHEF ALAIN'S. 4 oz Scottish and Norwegian smoked salmon with sell by: 05/04/2006. 4 oz. gravalox smoked salmon with sell by: 05/04/2006 and labeled CHEF ALAIN'S.

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April 19, 2006
The Republican (MA)
Carrie Taylor

Q:I recently found out that I'm pregnant and was told I shouldn't eat lunch meat anymore. Is this true? A:When it comes to the issue of lunch meat and pregnancy, the topic is really about food-borne infection or illness. Food-borne illness occurs on a daily basis to many people. (The Centers for Disease Control and Prevention says that 76 million cases of food-borne illness are reported each year.)

Unfortunately, certain populations are at greater risk of having life-threatening reactions to food-borne illness. Children, the elderly, immune compromised individuals and pregnant women should take special precautions to safeguard against possible infection.

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Thu Apr 13, 2006 6:14pm ET

WASHINGTON (Reuters) - The United States fell short of its 2005 goal to reduce cases of the foodborne bacteria Listeria by 50 percent, according to a government report released on Thursday.

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The Centers for Disease Control and Prevention (CDC) released a report on April 14 titled, Preliminary FoodNet Data on the Incidence of Infection with Pathogens Transmitted Commonly Through Food - 10 States, United States, 2005. FoodNet collects data from 10 U.S. states regarding diseases caused by enteric pathogens transmitted commonly through food. This report describes preliminary surveillance data for 2005 and compares them with baseline data from the period 1996-1998.

In its annual report on the incidence of infections from foodborne pathogens, the CDC noted significant declines in 2005 from the 1996-1998 baseline in illnesses caused by Yersinia (49%), Listeria (32%), Campylobacter (30%), E. coli O157 (29%), and Salmonella (9%). Although Salmonella incidence decreased overall, of the five most common Salmonella serotypes, only the incidence of S. Typhimurium (42%) significantly decreased. The estimated incidence of S. Enteritidis increased 25% and S. Heidelberg increased 25%.

"The release of the 2005 data clearly shows that the reductions in human illness from foodborne pathogens witnessed during the past few years have been sustained. Healthy People 2010 national objectives are close to being met for E. coli O157, Campylobacter and Listeria monocytogenes," stated Under Secretary for Food Safety Dr. Richard Raymond. "FSIS looks forward to continuing its collaboration with the CDC to find better ways to detect and prevent human illness from the foods we regulate."

The report is available on CDC's Web site at http://www.cdc.gov/mmwr/PDF/wk/mm5514.pdf

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Thu Apr 13, 2006

WASHINGTON (Reuters) - The United States fell short of its 2005 goal to reduce cases of the foodborne bacteria Listeria by 50 percent, according to a government report released on Thursday.

The Centers for Disease Control and Prevention said the rate of Listeria food poisoning rose in 2005 to 3 cases per million people, an increase from 2.7 cases per million a year earlier.

Listeria is a potentially fatal disease for at-risk populations including the very young and elderly. It can cause high fever, severe headache and nausea. U.S. health officials say it triggers about 2,500 illnesses each year and 500 deaths. As recently as 1998 the rate was near 5.0 cases per million.

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UGA scientists have found bacteria that kill listeria in processing plant floor drains, where the pathogen is known to settle and multiply.

"There are just a few thousand cases of listeria in humans each year," said Michael Doyle, a microbiologist and director of the UGA Center for Food Safety in Griffin. "But, of those, about 500 die. That's a high mortality rate, and that's why listeria infections are a major concern."

Pregnant women, cancer patients and transplant patients are among the most frequent known cases.

"Listeria strikes these immunocompromised populations hardest," Doyle said.

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April 2006

Journal of Food Protection, Volume 69, Number 4, April 2006, pp. 938-942(5)

Angelidis, Apostolos S and Koutsoumanis, Konstantinos

Abstract:

The aim of this work was to estimate the prevalence and concentration of Listeria monocytogenes in packaged precut (slices or cubes) ready-to-eat (RTE) meat products available in the Hellenic retail market. Samples of these RTE meat products (n = 209) were taken from local supermarkets during a 3-month period and analyzed for the presence of L. monocytogenes with an automated enzymatic qualitative immunoassay followed by biochemical confirmation of positive results. The concentration of the pathogen in the positive samples was also determined. Seventeen samples (8.1%) were positive for L. monocytogenes. Eight (47.1%) of these 17 samples were from the same manufacturer; 36.4% of the products tested from this manufacturer were positive for L. monocytogenes. When bacon samples were not considered, the estimated prevalence of L. monocytogenes in sliced RTE meat products was much lower (3.1%). The L. monocytogenes populations in all positive samples were low, ≤10 CFU/g. In 64.7% of the L. monocytogenes--positive samples, other Listeria species, including L. innocua and L. welshimeri, were also present at <10 to 690 CFU/g. These results indicate that L. monocytogenes is present in low numbers but is in a considerable proportion of the packaged precut RTE meat products that are sold in the Hellenic retail market. Cooked ham and bacon cut in cubes were the sample types most often contaminated with L. monocytogenes. The higher level of handling (e.g., cutting) associated with these products may further increase the risk of contamination with L. monocytogenes.

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April 2006

Journal of Food Protection, Volume 69, Number 4, April 2006, pp. 842-846(5)

Takeuchi, Kazue et al

Abstract:

Listeriosis results from exposure to the foodborne pathogen Listeria monocytogenes. Although many different strains of L. monocytogenes are isolated from food, no definitive tests currently predict which isolates are most virulent. The objectives of this study were to address two major data gaps for risk assessors, variability among L. monocytogenes strains in pathogenicity and virulence. Strains used in our monkey clinical trial or additional food isolates were evaluated for their virulence and infectivity in mice. All strains were equally pathogenic to immunocompromised mice, causing deaths to 50% of the population 3 days after exposure to doses ranging from 2 to 3 log CFU. Doses resulting in 50% deaths on the fifth day after administration were 1 to 2 log lower than those on the third day, indicating that the full course of pathogenicity exceeds the 3-day endpoint in immunocompromised mice. Three strains were chosen for further testing for their virulence and infectivity in liver and spleen in normal (immunocompetent) mice. Virulence was not significantly different (P 0.05) among the three strains, all resulting in deaths to 50% of mice at 5 to 7 log CFU by 5 days after administration. All strains were equally infective in liver or spleen, with higher numbers of L. monocytogenes directly correlated with higher doses of administration. In addition, there was no preference of organs by any strains. The lack of strain differences may reflect the limitation of the mouse model and suggests the importance of using various models to evaluate the pathogenicity and virulence of L. monocytogenes strains.

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April 2006

Journal of Food Protection, Volume 69, Number 4, April 2006, pp. 835-841(7)

Nakamura, Hiromi et al

Abstract:

In this study, Listeria monocytogenes contamination in a cold-smoked fish processing plant in Osaka, Japan, was examined from 2002 to 2004. A total of 430 samples were collected and divided into five categories: raw fish, materials during processing, processing equipment, environment, and finished products. A total of 59 finished products were examined throughout this study. L. monocytogenes was isolated from four of these samples during summer and autumn but was not found during winter or spring. During the warmer seasons, L. monocytogenes was more prevalent on processing equipment, especially slicing machines (8 of 54 samples in summer and autumn versus 1 of 50 samples in winter and spring). L. monocytogenes was not detected on whole skins removed from 23 frozen raw fish. L. monocytogenes strains isolated from 56 samples were characterized by serotyping, pulsed-field gel electrophoresis, and three PCR-based methods. Seventy-seven L. monocytogenes strains were recognized as contaminants of the samples: 2 distinguishable strains were identified in each of 13 samples, 3 strains were identified in 2 samples, 5 strains were identified in 1 sample, and the other 40 strains were identified in 40 samples. Combining the results from these techniques, 77 strains were classified into 13 different types. Three of these types prevailed throughout the plant, and two of the three were also isolated from final products. The DNA subtype found in the product was also found on the slicing machines. Our findings suggest that the slicing machines at this plant were the source of the product contamination. Implementing an appropriate cleaning regime for the slicing machines was effective in preventing contamination.

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April 2006

Journal of Food Protection, Volume 69, Number 4, April 2006, pp. 826-834(9)

Folsom, James P. et al

Abstract:

Strains of Listeria monocytogenes differ in their ability to form biofilms. The objectives of this study were to determine whether genetically related strains have similar biofilm-forming capacities and what effect nutrient concentration has on the ability of different strains to produce biofilms. Biofilms of 30 strains of L. monocytogenes, obtained from a variety of sources were grown on stainless steel in tryptic soy broth (TSB) or in a 1:10 dilution of TSB (DTSB) for 24 h at 32"C. The amount of biofilm formed was determined with image analysis after cells were stained with bisBenzimide H 33258 (Hoechst 33258). The strains were genetically subtyped by repetitive element sequence--based PCR (rep-PCR) with the primer set rep-PRODt and rep-PROG5. Data were analyzed with an analysis of variance and Duncan's multiple range test. Eleven strains produced the same amount of biofilm in both media. Fourteen strains produced more biofilm in TSB than in DTSB. Five strains produced more biofilm in DTSB than in TSB. Serotype 4b strains produced more biofilm in TSB than did serotype 1/2a strains, whereas serotype 1/2a strains produced more biofilm in DTSB than did serotype 4b strains. Growth in DTSB resulted in decreased biofilm accumulation for serotype 4b strains. There was no correlation between genetic subtype and the amount of biofilm accumulation. These results indicate that strains of serotype 1/2a and serotype 4b differ in the regulation of their biofilm phenotype. The poor biofilm accumulation of serotype 4b isolates when grown in DTSB could be a factor in the predominance of serogroup 1/2 strains in food processing plants, where nutrients may be limited.

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April 2006

Journal of Food Protection, Volume 69, Number 4, April 2006, pp. 820-825(6)

Sinigaglia, Milena et al

Abstract:

In this study, the effects of packaging atmosphere (air and modified atmosphere, 65% N2, 30% CO2, and 5% O2), temperature (2, 4, 8, and 12"C) and inoculum size (low inoculum, 102 CFU/g; high inoculum, 5 ? 105 CFU/g) on the growth of Listeria monocytogenes in minimally processed coconut were investigated. Growth data were fitted to the Gompertz equation, and the sanitary risk time (the time, in days, necessary to observe an increase of 2 log CFU/g in the level of the pathogen) was also calculated. At a higher inoculum level, the health risk was more marked; moreover, as shown by parameter A of the Gompertz equation (maximum increase of cell load data), the sanitary risk time seemed not to be influenced by temperature or by atmosphere type. At a low inoculum level in the air-stored product, the sanitary risk time was strongly influenced by temperature, and a modified atmosphere caused a significant increase in the maximum cell load reached in the stationary phase. The results show that L. monocytogenes not only survives but is able to proliferate on fresh-cut coconut stored in air as well as in a modified atmosphere, even at a very low temperature (2"C); moreover, the presence of a high cell load can lead to a health risk because this pathogen can grow to risk level during the shelf life of the product.

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April 2006

Journal of Food Protection, Volume 69, Number 4, April 2006, pp. 815-819(5)

Chou, Chung-His et al

Abstract:

Raw channel catfish fillets collected from three processing plants during four time periods were tested for the presence of Listeria species. Listeria monocytogenes was the predominant Listeria species found in these catfish fillets, with 25 to 47% prevalence. Other Listeria species, such as L. welshimeri, L. innocua, L. ivanovii, L. grayi, and L. seeligeri, were also found. L. monocytogenes isolates were further fingerprinted by a repetitive element PCR. Forty distinctive electrophoretic types (ETs) and three genetic clusters were determined by Dice coefficient analysis and UPGMA (unweighted pair group method using arithmetic averages). Twenty of 40 ETs were represented by a single isolate, and the other 20 ETs were represented by 2 to 11 isolates. Thirty-five ETs, represented by 76 isolates, were found in processing plant A, B, or C and designated plant-specific types. The remaining five ETs, represented by 21 isolates, were found in multiple plants and designated nonplant-specific types. In addition, 10 ETs from 52 isolates were found repeatedly during different seasons. Plant-specific and nonplant-specific L. monocytogenes coexisted in processed catfish fillets. Some isolates were persistently found in processed fillets, suggesting that either the current sanitation procedures used by these plants are inadequate or that these isolates originated from the natural habitats of the catfish. The results also suggest that the repetitive element PCR is a useful tool for differentiating L. monocytogenes subtypes and can be used for tracing the source of a contamination.

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April 2006

Journal of Food Protection, Volume 69, Number 4, April 2006, pp. 801-814(14)

Beuchat, Larry R. et al

Abstract:

The objectives of this study were to determine the death rates of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in three commercially manufactured full-fat ranch salad dressings, three reduced-fat ranch salad dressings, two full-fat blue cheese salad dressings, and two reduced-fat blue cheese salad dressings and to affirm the expectation that these dressings do not support the growth of these pathogens. The respective initial pH values of the four types of shelf-stable, dairy-based, pourable dressings were 2.87 to 3.72, 2.82 to 3.19, 3.08 to 3.87, and 2.83 to 3.49, respectively. Dressings were inoculated with low (2.4 to 2.5 log CFU/g) and high (5.3 to 5.9 log CFU/g) populations of separate five-strain mixtures of each pathogen and stored at 25"C for up to 15 days. Regardless of the initial inoculum population, all test pathogens rapidly died in all salad dressings. Salmonella was undetectable by enrichment (1 CFU/25-ml sample in three replicate trials) in all salad dressings within 1 day, and E. coli O157:H7 and L. monocytogenes were reduced to undetectable levels by enrichment between 1 and 8 days and 2 and 8 days, respectively. E. coli O157:H7 was not detected in 4 of the 10 salad dressings stored for 2 or more days and 9 of the 10 dressings stored for 6 or more days after inoculation. L. monocytogenes was detected in 9 of the 10 salad dressings stored for 3 days but in only one dressing, by enrichment, at 6 days, indicating that it had the highest tolerance among the three pathogens to the acidic environment imposed by the dressings. Overall, the type of dressing (i.e., ranch versus blue cheese) and level of fat in the dressings did not have a marked effect on the rate of inactivation of pathogens. Total counts and populations of lactic acid bacteria and yeasts and molds remained low or undetectable (1.0 log CFU/ml) throughout the 15-day storage period. Based on these observations, shelf-stable, dairy-based, pourable ranch and blue cheese salad dressings manufactured by three companies and stored at 25"C do not support the growth of Salmonella, E. coli O157:H7, and L. monocytogenes and should not be considered as potentially hazardous foods (time-temperature control for safety foods) as defined by the U.S. Food and Drug Administration Food Code.

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April 2006

Journal of Food Protection, Volume 69, Number 4, April 2006, pp. 794-800(7)

Nightingale, K.K.et al

Abstract:

Italian-style salami batter (formulated with pork shoulder) was inoculated with ca. 7.0 log CFU/g of either Salmonella or Listeria monocytogenes. Salami links (55-mm cellulose casings) were fermented at 30"C for 24, 40, or 72 h and then dried to target moisture/protein ratios (MPRs) of 1.9:1 or 1.4:1. Links were sampled after fermentation (24, 40, and 72 h) and after combined fermentation-drying treatments (MPRs of 1.9:1 and 1.4:1 for all fermentation periods), and microbiological and proximate analyses were performed at each sampling. Pathogen populations were enumerated by direct plating on selective agar and by an injured-cell recovery method. When enumerated by the injured-cell recovery method, Salmonella populations were reduced by 1.2 to 2.1 log CFU/g after fermentation alone (24 to 72 h) and by 2.4 to 3.4 log CFU/g when fermentation was followed by drying. Drying to an MPR of 1.4:1 was no more effective than drying to an MPR of 1.9:1 (P 0.05). When enumerated directly on selective media, Salmonella populations were reduced from 1.6 to 2.4 log CFU/g and from 3.6 to 4.5 log CFU/g for fermentation alone and fermentation followed by drying, respectively. L. monocytogenes populations were reduced by <1.0 log CFU/g following all fermentation and combined fermentation-drying treatments, regardless of the enumeration method. These results suggest that the Italian-style salami manufacturing process evaluated does not adequately reduce high pathogen loads. Processors may thus need to consider supplemental measures, such as raw material specifications and a final heating step, to enhance the lethality of the overall manufacturing process.

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April 11, 2006

Foodnavigator.com

Ahmed ElAmin

A new Listeria assay allows processors to simultaneous detect and differentiate between two species in a single test for food products.

Increasing regulatory emphasis on food safety in plants and the cost of recalls has spurred food companies to seek faster ways of detecting pathogens.

bioMÈrieux said its new Vidas Lduo test now enables the simultaneous detection and differentiation of Listeria spp and Listeria monocytogenes in a single test.

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Recall Release CLASS I RECALL
FSIS-RC-012-2006 HEALTH RISK: HIGH

Congressional and Public Affairs
(202) 720-9113
Amanda Eamich

WASHINGTON, April 5, 2005 - Town and Country Meats, a Greene, Maine, firm, is voluntarily recalling approximately 92 pounds of ham salad that may be contaminated with Listeria monocytogenes, the U.S. Department of Agriculture's Food Safety and Inspection Service announced today.

The following product is subject to recall:

* 2-pound plastic tubs of "TOWN & COUNTRY FOODS, HAM SALAD." Each package bears the establishment number "Est. 9710" inside the USDA mark of inspection, as well as the product code, "00906" or "00936."

The ham salad was produced on March 31 and April 3, 2006, and was distributed to retail establishments in Maine.

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Wednesday, April 05, 2006
BY MARY ANN CASTRONOVO FUSCO
For the Star-Ledger

Among the traditional foods served at Passover, few are as powerful -- both literally and figuratively -- as horseradish.

"When it comes time to use it ritually in the Seder service, boy, does it bring tears to people's eyes -- which is what it's supposed to do," observed Rabbi Norman Patz of Temple Shalom in Cedar Grove, a Reform congregation. The most pungent cultivated root on earth, horseradish is customarily used for the maror or bitter herbs, ceremony within the Passover Seder, which recalls the bitterness of the Jews' captivity in Egypt. "I can't think of anybody that uses anything else," said Rabbi Patz.

During the Seder, the maror is consumed twice: on its own, and then in the korech, a type of sandwich made with matzo and charoset, a mixture of apples or other sweet fruit, such as dates, nuts, cinnamon and wine. This bittersweet aspect of the meal drives home the message that "in times of freedom there is knowledge of servitude and in times of bondage there is the hope of redemption," explained Rabbi Patz.

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