contaminated food and drinks, especially water, are undoubtedly the main supply of Salmonella infection. The Centers for Disease Control and Prevention (CDC) of the United here is the largest salmonella outbreak since it began monitoring the 1970s
the culprit in the recent outbreak was labeled as Salmonella enteritis. The pathogen present in the egg is killed during cooking. However, the pathogen can remain and multiply in food with raw egg ingredients such as sauces, salad dressings and cake frostings.
About half a billion shell eggs become withdrawn from the market at a national level. A total of 2,403 cases were reported from 1 to 25 August 2010. expected incidence do the best was 933.
contamination of eggs by Salmonella enteritidis occurs within farms. A laying hen that can be infected with the bacteria passes around the pathogen in the egg before it is laid. After it was established, bacteria can grow in the egg uncracked, whole.
Because it really is a serious health problem that could easily become an epidemic, salmonellosis is really a “notifiable disease”, for example, doctors They must report their appearance in diagnosis, “local health departments as indicated by the procedures established by each State.” Infections can be tracked based on the serotype and DNA fingerprint of a pathogen.
Despite the huge egg recall occurred August 2010, there have already been reports of this strain of salmonella infection around May 2010. CDC research disease back to 26 event groups, primarily restaurants in 10 states. Further research indicates eggs because most likely supply the pathogen. In 15 of the 26 restaurants surveyed, eggs were offered by Wright egg County and Hillandale Farms in Iowa.
The FDA is responsible for ensuring the protection of food arriving American consumers. An estimated 79,000 cases of foodborne illnesses are reported on an annual basis. In the case of egg safety, security procedures of the FDA recently updated within the form of the issuance of the rule of egg safety described in the Federal Register document of law Prevention of Salmonella Enteritidis in Shell Eggs During Production , storage and transportation.
previous safety rules Eggshell dedicated to refrigeration during transportation and marketing of limiting the development of bacteria that may be inside an egg. The new rules focus on preventing pollution source – inside chicken farms – and are also intended to reduce the risk of contamination by Salmonella enteritidis by almost 60%. The final rule on egg safety was issued by the US FDA on July 9, 2009, with compliance dates established on 9 July 2010. By then, the outbreak had already occurred.
The rule was necessary to be adopted by “all egg producers with 3,000 or more laying hens whose eggs shell certainly are not processed, which has a treatment, for example pasteurization, to ensure their safety. ” This covers over 4,000 large-scale farms in the US, with 3,000 or more laying hens, comprising 99% of the total egg production in the country. However, you can find 65,000 smaller farms with less than 3,000 laying hens that are not covered by the rule. These farms usually sell eggs instantly to consumers
The new rule requires farms have a Salmonella enteritidis prevention (SE) prefer to reduce the likelihood of contamination .: acquire the source including pullets, which could be monitored-sE, or raise pullets under controlled-sE; use a biosecurity program, ie, a plan that includes limiting visitors on the farm as well as in poultry houses; maintain personal and team practices that can protect against cross-contamination of one hen house completely to another; preventing stray poultry birds, parrots, cats, like other animals from entering poultry houses; and prohibit employees keep birds at home; make use of a program to control rodents, flies and other pests that also includes monitoring pest activity and elimination of wastes and vegetation that could provide shelter for pests; add chicken coops cleaned and disinfected before new layers, if the environmental test or the egg was positive for SE in the life of the herd; and cleaning and disinfection should include the removal of visible dung, dry cleaning to dust, feathers, and old food, and disinfection.
The new standard also requires FDA registration most egg producers, test routine, proper maintenance registration and documentation, with records dating back year are available within one day of an official request. Additional requirements for procedures of cooling and transport were also included. Vaccinating chickens against Salmonella enteritidis has not been included within the norm, you will find currently no approved vaccines available from this pathogen.
Before the rule of what food was in place, agricultural inspections and audits were performed by programs quality assurance and state egg industry volunteers (EQAPs). Although they have helped reduce pollution, the US FDA He believes that the application should really be centralized under its authority “to establish uniform requirements across the country, to stop SE in shell eggs during production, storage and transport.” According to Bill Marler, Seattle attorney representing a large number of consumers affected :. “This is a kind of classic instance where the jurisdiction of the USDA and FDA overlaps USDA is chickens and the chicken house, along with the FDA is in charge from the eggs after they leave and also the food that comes in “
There are a handful of loopholes in the legislation that will lead to an outbreak including :.
Coverage. Producers who sell their eggs each instantly to consumers or tight over 3,000 chickens usually are not covered by the rule.
Transition. Under modern, FDA inspectors rule should conduct inspections and audits to ensure that food safety regulations are met. The last few months were the transition period. It had a party as local EQAPs out audits prepared even though the FDA and USDA startup? According to Sherri McGarry, emergency coordinator Center the FDA for Food Safety and Applied Nutrition (Source: The Wall Street Journal), the modern standard would have prevented the outbreak, even so the FDA has no authority to inspect affected farms before July 9, 2010.
the delay in reporting. One may wonder why it took so long to researchers to follow the original source again. The problem is within the span of time between exposure, the appearance related to a disease and when it was reported, tested and confirmed. In the case of Salmonella it will take up to 72 hours for symptoms to manifest and another time for testing. The average time span is 2-3 weeks.
The source developed in two main farms in Iowa. Wright County Egg and Hillandale Farms. Both farms are seen as large egg producers with an increase of 50,000 laying hens eggs inside its facilities and therefore are covered within the Egg Safety Rule.
According to the US report Today, Wright County Egg is membership in Austin DeCoster “Jack” whose mining operations have a good long, labor, health insurance violations of environmental animal welfare. Coster has reported some type of financial relationship with Hillandale Farms ANF husband also owns Quality Egg, another company which supplies chicks and feed.
Currently, inspectors USDA and FDA are conducting a thorough investigation on the farms involved to determine the actual method of obtaining contamination could be:
(1) of the chicks. Wright County Egg and Hillandale Farms have a common supplier of the chicks, this company called egg quality.
(2) feed along with other farm supplies. Wright County Egg and Hillandale Farms feeds supplied with egg quality.
(3) farm facilities. Even if contaminated and fed chickens make their way on the farm Salmonella prevention plan of exploitation and with the biosecurity measures must be able to identify the problem and are tracking.
FDA investigators have been conducting environmental assessments of farm conditions and practices including pest and rodent control, biosecurity plans and controls; environmental monitoring; sanitary controls; and feed and supplies are fixed chicken. It is anticipated that the ongoing investigation to take months to try to do.
The recalled eggs could still be inside supermarkets. It advises consumers to identify eggs withdrawn from the brands and packaging. CDC provides the following advice to consumers to minimize infection salmonellosis
Do not eat recalled eggs. recalled eggs may still remain in grocery stores, restaurants and homes of consumers. Consumers who may have recalled eggs should discard them or return them to the dealer for any refund
Keep eggs refrigerated at ≤ 45 degree .; F (≤7 and degree; C) always. Discard cracked or dirty eggs. Wash hands, utensils and kitchen surfaces with soap and water after exposure to raw eggs. Really eggs should be cooked until both white and yolk are firm more and eaten immediately after cooking. Do not keep eggs warm or at room temperature for more than 2 hours. Refrigerate leftover egg-containing foods unused or timely. Avoid eating raw eggs.
Avoid restaurant dishes constructed with raw or undercooked eggs, unpasteurized. And finally, the use of raw or undercooked eggs to be avoided, especially by children, the elderly and people with debilitating illness.Article tissues or weakened immune Source: Article – – The Big Egg Recall: who is watching the chickens? – Possibly could be found in its entirety including references to HealthWorldNet.com