Egg Cover-ups and Salmonella

[Guest guest]

This article shows that cover-ups in the health and drug industries are not

only confined to the USA.

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Currie " was right about eggs "

(Daily Mail 27 Dec 2001; p.41)

<http://www.health-news.co.uk/>

It has emerged that a secret report produced in the wake of the scandal over

salmonella in eggs 13 years ago found that Currie, the health minister

at the time, was right after all. Mrs Currie was forced to resign after she

said " most " egg production in Britain was infected with salmonella. A secret

report, drawn up by officials from the Ministry of Agriculture, the

Department of Health and the British Egg Industry Council, prepared just two

months after her comments, found there was " an epidemic of considerable

proportions " ravaging the poultry industry at the time. The report was not

given to journalists.

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* What is not said in the USA or UK is if the periodic reports about

salmonella infection of eggs today refer to isolated or more widespread

occurrences. Here is some more information on salmonella aimed at answering

this question:

http://www.aeb.org/safety/

How safe are eggs?

The risk of getting a foodborne illness from eggs is very low. However, the

nutrients that make eggs a high-quality food for humans are also a good

growth medium for bacteria. In addition to food, bacteria also need moisture,

a favorable temperature and time in order to multiply and increase the risk

of illness. In the rare event that an egg contains bacteria, you can reduce

the risk by proper chilling and eliminate it by proper cooking. When you

handle eggs with care, they pose no greater food-safety risk than any other

perishable food.

The inside of an egg was once considered almost sterile. But, over recent

years, the bacterium Salmonella enteritidis (Se) has been found inside a

small number of eggs. Scientists estimate that, on average across the U.S.,

only 1 of every 20,000 eggs might contain the bacteria. So, the likelihood

that an egg might contain Se is extremely small – 0.005% (five

one-thousandths of one percent). At this rate, if you’re an average consumer,

you might encounter a contaminated egg once every 84 years.

Other types of microorganisms could be deposited along with dirt on the

outside of an egg. So, in the U.S., eggshells are washed and sanitized to

remove possible hazards. You can further protect yourself and your family by

discarding eggs that are unclean, cracked, broken or leaking and making sure

you and your family members use good hygiene practices, including properly

washing your hands and keeping them clean.

Are eggs the only source of Salmonella bacteria?

No. Salmonella bacteria are widely found in nature and easily spread. The

bacteria can be found in the intestinal tracts of animals, birds, reptiles,

insects and people. While the egg itself may not be contaminated when you buy

it, it can become contaminated from various sources, such as hands, pets,

other foods and kitchen equipment, too.....

What will happen if I eat an egg containing Salmonella?

If an egg containing Salmonella has been kept refrigerated and someone who

uses good hygiene practices serves it to you immediately after proper

cooking, you’ll simply have a nutritious meal. If the egg has been improperly

handled, though, you might experience the foodborne illness called

salmonellosis. You could have symptoms of abdominal cramps, diarrhea, nausea,

vomiting, chills, fever and/or headache within 6 to 72 hours after eating.

The symptoms usually last only a day or two in healthy people but can lead to

serious complications for the very young, pregnant women, the elderly, the

ill and those with immune system disorders. Anyone who has had salmonellosis

may pass along the bacteria for several weeks after recovering, but

salmonellosis is seldom fatal. While the risk of getting salmonellosis is

very small, there’s no need to take chances because cooking kills

Salmonella.....

Is the risk of salmonellosis from eggs increasing?

No. Salmonellosis incidents related to eggs have decreased markedly since

1990. From 1996 through 1999, the Centers for Disease Control and Prevention

(CDC) and FoodNet (a food-safety surveillance system operated by CDC and

other agencies) have reported a decline in disease from Se of 48%. The fact

that there are fewer cases of egg-related salmonellosis is considered to be

the result of on-farm quality-control programs, refrigeration during

transport and storage, and food-safety education for home and foodservice

food preparers.

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On the other hand, this Ohio State University report states that millions of

people annually experience " food poisoning " because of salmonella infection.

< http://ohioline.osu.edu/hyg-fact/5000/5566.html>

Have you ever had " food poisoning? " Food poisoning is the common term many

people use to refer to foodborne illness. When a source for an outbreak is

identified, salmonella is one of the most common types of foodborne illnesses

reported. It is responsible for millions of cases of foodborne illnesses each

year.

What are the symptoms?

The exact number of salmonella foodborne illnesses each year is hard to

determine because many people attribute their illness to a virus or flu. The

symptoms are very similar and include abdominal pain, headache, nausea,

vomiting, fever, and diarrhea. Since the incubation period for salmonellosis

is 8 to 72 hours it is often hard to trace back to the food that was eaten.

Influenza often lasts longer than the two to three days of salmonella

foodborne illness.

Where does salmonella come from?

Foods usually involved in salmonellosis are poultry and poultry salads, meat

and meat products, raw milk, shell eggs, egg custards, improperly cooked

mayonnaise, ice cream, sauces, and other protein foods. Once people believed

that cracked shells were the only source of salmonella in eggs. However,

salmonella was found in healthy hens and uncracked eggs. Futher investigation

showed hens that have eaten mouse feces can produce infected eggs. Now we

know that salmonella is in domestic and wild animals and even in the

intestinal tract of people. It is important to keep pets out of the kitchen

when preparing food for this reason.

Is food the only source?

Iguanas and lizards are growing in popularity as pets. They are also carriers

of salmonella. Children under the age of five should not have direct contact

with iguanas and other reptiles. Young children have an increased risk for

reptile-associated salmonellosis and complications such as meningitis.....

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Remember that only about 3 years ago, salmonella was found extensively in

breakfast cereals?

<http://www.cnn.com/HEALTH/9806/05/salmonella.cereal/>

MINNEAPOLIS (CNN) June 5, 1998 -- A food company on Friday began recalling

millions of pounds of cereal sold under 39 brand names because of a possible

link to a salmonella outbreak in 11 states.

Minneapolis-based Malt-O-Meal Inc. said the recall involves 2 million to 3

million pounds of plain toasted oat cereals sold at grocery stores including

Jewel, Lucky, Safeway, A & P, Cub, Eagle and IGA. Other Malt-O-Meal products,

including flavored toasted oat products, are not involved in the recall. No

national brands from other companies are involved.

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What can be done about such situations? Well, in the USA, the following

webpage tells you about one group that has been formed to assist the consumer:

<http://www.stop-usa.org/>

S.T.O.P. is a nonprofit organization composed of victims of foodborne

illness, their families and friends and concerned individuals and

organizations who recognize the threat of emerging microorganisms in our food

supply. We share a strong belief that most foodborne injuries and deaths are

preventable in the United States today. By taking action, we want our

experiences to be catalysts for positive change and making our food supply

safer.....

S.T.O.P. is the only U.S. nonprofit exclusively devoted to ensuring food is

safe from microbial pathogen-caused diseases such as Hemolytic Uremic

Syndrome, Salmonellosis, Listeriosis and Creutzfeldt Jakob Disease. If you

are concerned about the latest news about Bovine Spongiform Encephalopathy

(BSE), also known as " Mad Cow " disease, please see our BSE page and links.

S.T.O.P. is unique among consumer organizations in its composition of and

support for victims. If you believe you are suffering from a foodborne

illness or if you think you have had one, please see our section under Victim

Info. General information on foodborne illness can be found in

Illness/Education. The Medical Info section, when completed, will contain a

bibliography of research papers as well as pointers to medical information

available on the web....

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Dr Mel C Siff

Denver, USA

Supertraining/