NZ: Nationwide Salmonella Outbreak - flour

[Sally Furniss]

National Salmonella Outbreak

Thursday, 4 December 2008, 9:52 am
Press Release: Ministry of Health
4 December 2008

National Salmonella outbreak

The Ministry of Health has been advised of an outbreak of Salmonella gastroenteritis due to a particular strain (Salmonella Typhimurium phage type 42). Those infected have suffered from fever, headache, abdominal pain, diarrhoea, nausea and vomiting.

Since October 13 a total of 36 cases have been identified from Dunedin (9), Christchurch (16), Nelson (5), Greymouth (1), Rotorua (1), Whakatane (1), Waikato (1) and Auckland (2).

In 2007 there were a total of 15 cases of this phage type and in 2006 28 cases.

"This is a significant outbreak affecting people in different parts of the country.

The Institute of Environmental Science and Research (ESR) is co-ordinating a national investigation and working with public health units and the Food Safety Authority to investigate cases and identify a source of infection," says Dr Greg Simmons, Chief Advisor Population Health.

"Symptoms usually last several days but the very young, the elderly and the immune compromised may become severely dehydrated.

Those with symptoms suggesting Salmonella infection should ensure a good intake of fluids and if symptoms persist or are severe, should consult their doctor.

Good hand hygiene practice goes a long way towards preventing the spread of Salmonella infection."

Salmonella are bacteria that typically live in the gut of domestic and wild animals, including poultry, pigs, cattle, rodents and pets. Common risk factors for infection in New Zealand include direct contact with farm animals and pets, drinking untreated water and overseas travel to countries with high rates of occurrence of the disease.


Preventing Salmonella transmission and infection

Food handlers with Salmonella infectionor diarrhoea and/or vomiting should be excluded from commercial kitchens until the infection has cleared.

Consumers with gastroenteritis should avoid preparing meals for others. If you must do so, care should be taken to ensure proper handwashing and to follow the four Cs - clean, cook, cover, chill.

Clean
wash hands after using the toilet (remember the 20+20 rule: 20 seconds to wash, plus 20 to dry on a clean towel or paper towels)
Salmonella can be passed from person to person and particular care with personal hygiene needs to be taken around infants with diarrhoea.

Cook
thoroughly cook food – cooking will kill any Salmonella that might have survived hand washing

Cover
cover foods to help prevent then becoming contaminated with Salmonella

Chill
Salmonella thrive at room temperature - keep food very cold or very hot

http://www.scoop.co.nz/stories/GE0812/S00025.htm

 

[Sally Furniss]

Re: NZ: Nationwide Salmonella Outbreak

Re: NZ: Nationwide Salmonella Outbreak

Update on Salmonella outbreak

Thursday, 11 December 2008, 4:17 pm
Press Release: Ministry of Health

10 December 2008

The Ministry of Health, Institute of Environmental and Scientific Research (ESR) and public health services have commenced a case-control investigation to try to identify the source of a nation-wide outbreak of Salmonella gastroenteritis.
Tests are being carried out on multiple samples related to cases in order to identify the source of infection.
Dr Greg Simmons, the Ministry's Chief Advisor Population Health is pleased with the progress so far. "The investigation of Salmonella out breaks where cases are dispersed across the country is both labour-intensive and challenging. We are actively following up leads as to the source of infection."

Since October 13, a total of 40 cases of Salmonellagastroenteritis due to infection with a particular strain (Salmonella Typhimurium phage type 42) have been reported from around the country. Those infected have suffered from fever, headaches, abdominal pain, diarrhoea, nausea and vomiting.

Cases have been notified from the following health districts: Auckland (1), Waikato (1), Lakes (1), Bay of Plenty (2), Taranaki (1), Nelson Marlborough (6), West Coast (1), Canterbury (16), Otago (9), and Southland (2).

http://www.scoop.co.nz/stories/GE0812/S00068.htm

 

[Sally Furniss]

Re: NZ: Nationwide Salmonella Outbreak

Re: NZ: Nationwide Salmonella Outbreak

Sickness linked to South Island flour

By KIM THOMAS - The Press | Tuesday, 23 December 2008

Health officials are warning bakers against licking their bowls as the country grapples with a major salmonella outbreak.

The New Zealand Food Safety Authority (NZFSA) believes the national salmonella outbreak that has affected almost 50 people over four months may be linked to contaminated flour.

The source of contamination may be centred on South Island wheat supplies, as 41 of the 48 affected live in the region.

The illness, which causes vomiting and diarrhoea, has left five people in hospital.

Celebrity chef and keen baker Simon Holst said that while it might be sensible to warn people about the dangers of uncooked flour, it would not stop him licking the baking spoon.

NZFSA compliance and investigation director Geoff Allen said investigations had found the relatively rare salmonella phage type 42 strain in bags of flour. The same strain had infected people across the country.

The bacteria was found in the homes of two people who had the bug.

Allen said the evidence was not conclusive but indicated the infection was most likely, especially in children, to have come from eating uncooked flour in home-made play dough and raw cake and batter mix.

Champion, Edmonds, Homelife and Pam's brand flours with best-before dates between June and July 2009 could be infected and should not be eaten raw, he said.

The manufacturers of these flours had voluntarily removed them from store shelves, he said.

International studies showed one in 100 batches of flour contained salmonella, he said.

Wheat was a natural product and not greatly processed, so if a batch was contaminated at the source, it could pass through the milling process, Allen said. The source of contamination was not known.

Allen said scientists hoped to identify the source to prevent a repeat outbreak.

"NZFSA is advising people to ... not eat raw batter or other mixes (such as cake or muffin) that contain uncooked baking ingredients," Allen said.
"Flour is a raw ingredient and intended to be consumed cooked ... The affected batches of these brands can be safely used to cook if proper care is taken.

"If people have used the brands in their baking for biscuits, cakes, breads or other Christmas treats, they can be reassured that the cooking will have killed the bacteria and that these home-baked foods are safe to eat."

Holst said it was a shame people were being warned to think twice about allowing children to lick the spoon during baking.

"It's right up there with not allowing kids to eat saveloys from the supermarket. You can understand the reason, but it still seems like a shame."

Holst advised people to use their own judgment.

Canterbury medical officer of health Dr Ramon Pink said it was positive that the likely source of the salmonella outbreak had been identified and that manufacturers were helping take the contaminated food out of circulation.

Canterbury scientists had been taking samples from packets of flour and mills this week to pin down the source of contamination, he said.

That flour was the culprit was a "quirky" discovery as it was a relatively rare source compared to meat, Pink said.

http://www.stuff.co.nz/stuff/4801077a11.html