The source of many food poisoning outbreaks may never be found, regardless of the work done by authorities. In 2016 there was a Listeria outbreak in Denmark that could not be tracked to a specific source.

Although the actual source could not be confirmed, it was suspected after the investigation that it was  only in Jutland, Denmark.

There were six cases, five women and one man, all aged between 30 and 91 years old between 2016 and 2019.

Typical Listeriosis symptoms may include sudden onset of fever, headache, backache, nausea, vomiting and neck stiffness. The onset time varies from a few to 70 days with an average of three weeks. It can take up to three months depending upon the person and situation. Newborn babies, the elderly, immune suppressed people and pregnant women are more susceptible and their infection more serious.

The 2016 outbreak had been linked to hummus and investigations by Statens Serum Institut (SSI), Fødevarestyrelsen (Danish Veterinary and Food Administration) and the National Food Institute, Technical University of Denmark  this year identified that the infections were likely to be sourced to a specific local shop in Jutland.

This happened after both interviews with those with illness in 2019 and in 2016, as well as with whole genome sequencing of Listeria isolates , which allowed SSI to identify the outbreak and compare sequences from Listeria found in patients with those discovered in the food and production environment.

Testing of hummus samples from the store  this year confirmed that the Listeria was the same isolate.

Production of foods was halted in September and there have been no new cases. The shop is being allowed to sell packaged products and can make foods but only under strict conditions. but consumers were advised to throw out any high water activity foods, dates, hummus and olives in oil from the shop.

Identifying the source of an outbreak is occasionally easy but mostly it is a difficult task with many steps, and in quite a few cases the source simply can’t be confirmed.

The House of Representatives Standing Committee on Health, Aged Care and Sport of the Australian Government has determined that there was to be an Inquiry into allergies and anaphylaxis.

The following are the Terms of Reference

1. The potential and known causes, prevalence, impacts and costs of anaphylaxis in Australia;
2. The adequacy of food and drug safety process and food and drug allergy management, auditing and compliance (including food allergen labelling by manufacturers and food service providers);
3. The adequacy and consistency of professional education, training, management/treatment standards and patient record systems for allergy and anaphylaxis;
4. Access to and cost of services, including diagnosis, testing, management, treatment and support;
5. Developments in research into allergy and anaphylaxis including prevention, causes, treatment and emerging treatments (such as oral immunotherapy);
6. Unscientific diagnosis and treatments being recommended and used by some consumers; and
7. The impact of unnecessary drug avoidance due to unconfirmed drug allergies and its management, such drug allergy ‘de-labelling’.

All interested parties were encouraged to send in a submission by 29 November 2019.  Public hearings based on those submissions are the next step in the inquiry process. We will wait to see the report and any recommendations from the Committee, The Inquiry’s web address is https://www.aph.gov.au/Parliamentary_Business/Committees/House/Health_Aged_Care_and_Sport/Allergiesandanaphylaxis

Committee Secretariat contact:

PO Box 6021

Parliament House

CANBERRA

Canberra ACT 2600

Phone: +61 2 6277 4145

Fax: 02 6277 4427

Health.Reps@aph.gov.au

In 1905, at a conference in Rome the International Institute of Agriculture was created. In 1945, this was replaced by the Food and Agriculture Organisation (FAO).

The FAO is a part of the United Nations and is dedicated to overseeing food andf agriculture across the  world.

One of it’s key focuses is on reducing world hunger ,and so the idea of a World Food Day was born. It is about bringing awareness to the world about what affects food production and distribution and therefore how that impacts on global hunger. The goal is to bring about a “Zero Hunger Generation”.

World Food Day is held on 16 October and the first was in 1981 and there has been one every year since. The theme for the initial day was “Food comes First”.

Marathons, festivals, exhibitions, concerts and marches are typically held to recognise the day.

The theme for 2019 was “Our Actions Are Our Future Healthy Diets for A #ZeroHunger World”.

The theme for 2020 has not yet been announced.

For  more information – www.fao.org/worldfoodday

What will your business be doing to recognise it in 2020?

The following is a media release from Food Standards Australia New Zealand and is included here with permission.

Second call for comment – Plain English Allergen Labelling

Date: 29/11/2019

Food Standards Australia New Zealand (FSANZ) today released a second call for comment on a proposal to make allergen information clearer, more consistent and prominent on food labels.

FSANZ Chief Executive Officer Mark Booth said the Plain English Allergen Labelling Proposal (PEAL) reflects a significant amount of work undertaken by FSANZ, including a first round of public consultation in 2018.

“Our first call for comment showed broad support for changes to make sure that allergen labelling is clear and in plain English and consumers have the information they need to make informed and safe food choices.

“Based on this feedback, our second consultation paper includes draft amendments to the Food Standards Code.

“Currently the Food Standards Code requires 11 foods which can cause severe reactions to be declared whenever they are present as an ingredient, food additive or processing aid.

“However, there are no requirements about how and where the declarations must be made on packaging.

“Our research identified that consumers often struggle to understand complex names used for allergenic ingredients such as ‘sodium caseinate’. This proposal would require the use of simpler language such as ‘milk’.

“Consumer research also indicated that having labels in a prominent and consistent location on packaging would be beneficial. This proposal sets requirements for how and where allergen declarations are presented on packaging, including in bold font,” Mr Booth said.

The period for comment closes at 6pm (Canberra time) Thursday 27 February 2020.

All FSANZ decisions on applications are notified to the ministers responsible for food regulation, who can ask for a review or agree that the standard should become law.

More information

 Read the call for submissions paper for Proposal 1044

How to make a submission

Media contact: 0401 714 265 (Australia) or +61 401 714 265 (from New Zealand)

The following is from an article in The Senior and is from information supplied by the Food Safety Information Council Ltd.

WHEN it comes to the subject of food poisoning, there are a number of common misconceptions.

The Food Safety Information Council is looking to address some of the biggest myths about food poisoning and has lifted the lid on six of the most common ones.

Food poisoning is most likely to be caused by the last meal consumed: While most people blame food poisoning on the last meal they ate, food poisoning can take days, or sometimes even weeks to manifest.

You can tell if chicken or minced meat dishes are cooked safely by tasting, or if juices run clear: The only way to know for sure if food is cooked correctly to an internal temperature of 75 degrees is to use a thermometer.

Food poisoning is “just a bit of gastro”: Vomiting and diarrhea are the most common symptoms of food poisoning, but in extreme forms, it can also cause arthritis, kidney or nerve damage and hepatitis. Food poisoning results in 31,921 hospitalisations, 86 deaths and 1 million visits to doctors each year.

Risk of food poisoning is low for vegetarians: Fruit and vegetable food items including rockmelon, frozen berries, semi-dried tomatoes, orange juice, salad items and cooking rice have been responsible for food poisoning outbreaks.

Home made mayonnaises and aoilis are better than commercial ones: Home made mayos and aoilis are a major cause of food poisoning outbreaks in Australia. People who wish to make their own should prepare only small amounts and use them immediately. Adding sufficient amounts of vinegar can also stop Salmonella which may be present from growing, but does effect taste. A little sugar can reduce sourness.

If you’ve defrosted frozen meat or chicken it can’t be safely refrozen: It is safe to refreeze meat or chicken as long as it it was defrosted in a fridge running at 5 degrees or lower. Defrosting then refreezing may impact slightly on quality as cells can break down and food can become watery. Cooking defrosted food and dividing into small portions to refreeze once it has stopped steaming is another option.

For more information about food safety, click here.

The following is a recall notice from the New South Wales Food Authority and is included here with permission. It is an unusual recall as it is for a beer and only for one can out of the pack.

The following is a media release from Food Standards Australia New Zealand and is included here with permission.

Product information

David Jones Pty Ltd is conducting a recall of David Jones Belgian Chocolate Brownie 60g and 270g. The product has been available for sale in David Jones food stores in New South Wales and Victoria.

Date markings

Best Before 15 NOV 19 and 21 NOV 19

Problem

The recall is due to the presence of an undeclared allergen (tree nuts [Walnuts]).

Food safety hazard

Any consumers who have a tree nut (Walnut) allergy or intolerance may have a reaction if the product is consumed.

Country of origin

VIC, Australia

What to do​

Consumers who have a tree nut (Walnut) allergy or intolerance should not consume this product and return the product(s) to the place of purchase for a full refund.

For further information please contact:

David Jones Customer Services by calling 1800 354 663 or emailing www.davidjones.com.au/Contact-Us

The following is a media release for Food Safety Week 2019 from the Food Safety Information Council Ltd and is included here with permission.

Australian Food Safety Week 9-16 November –Excellent Eggs handle them safely         

The Food Safety Information Council today released Omnipoll research that shows 43% of Australian adults say they don’t always wash their hands after handing raw eggs.

Cathy Moir, Council Chair, said that eggs are a simple, delicious, cost effective and nutritious part of our diet but egg shells can be contaminated by Salmonella on the outside when they are laid which can easily be transferred to your hands and contaminate other foods that won’t be cooked.

‘Our research shows that people are far more likely to always wash their hands after eating other raw foods than eggs, for example far fewer respondents (23%) said they didn’t always wash their hands after handling raw meat or poultry.

‘People need to remember that shell eggs, like any raw food, can be a risk for food poisoning so always wash your hands after handling eggs. Don’t use the eggshells to separate egg yolks and whites especially if you aren’t going to fully cook the egg dishes you’re making, invest in an egg separator instead and use it.

‘Some people are more at risk of becoming ill if they eat food contaminated with food poisoning bacteria e.g. youngsters, elderly, and immunocompromised people.  Another alternative for these vulnerable groups and other consumers who want to eat eggs and egg dishes that aren’t fully cooked is to use pasteurised eggs and egg products. Ask for them at your supermarket.

‘Handwashing after handing eggs and chickens is especially important for those 3% of Australian households who say that they keep hens at home as home grown eggs can also be a source of food poisoning. Always remember to wash your hands with soap and water and dry thoroughly after handling eggs, the chickens and their litter and after working with the hens. if your children, grandchildren or friends have been helping to collect the eggs or handling the chickens, be sure they wash their hands too.

‘If you have your own hens follow these simple food safety tips:

• keep the hen’s nesting materials and litter clean and dry and change it regularly
• gather eggs from their nesting places daily
• carefully check any eggs for cracks, wipe off any visible dirt with a dry cloth or paper towel but don’t wash the eggs as this can transfer the contamination into the egg contents
• store eggs in the refrigerator in a separate clean container away from ready to eat foods

‘The Food Safety Information Council would like to thank Australian Pasteurised Eggs our Gold sponsor for Australian Food Safety Week, as well as CSIRO, Food Standards Australia New Zealand, Animal Medicines Australia, state and territory representatives and our members for providing the evidence base for this information,’ Ms Moir concluded.

For more information about Australian Food Safety Week see https://foodsafety.asn.au/australian-food-safety-week-2019/

Media contact:

Lydia Buchtmann, Food Safety Information Council, 0407 626 688 or info@foodsafety.asn.au

The Food Safety Information Council is a health promotion charity and Australia’s leading disseminator of consumer-targeted food safety information

The following is a media release from the Food Safety Information Council to announce Australian Food Safety Week 2019, which starts on the 9 November. It is included here with permission.

The Food Safety Information Council today released national Omnipoll research that shows one in four Australian adults are taking a food safety risk by eating raw or undercooked egg dishes especially as 12% of them eat them at least monthly.

Cathy Moir, Council Chair, said that eggs are a simple, delicious, cost effective and nutritious part of our diet but we need to be sure the eggs and egg dishes we eat are safe

‘Salmonella infection is a common type of food poisoning in Australia and eggs can be contaminated by Salmonella on the outside of the eggshell as they are laid or sometime later. In rare cases, Salmonella can enter eggs when they are being formed in the chicken. Cooking is an effective way to kill all types of Salmonella, however, lots of people like undercooked and raw eggs and egg dishes and this trend is increasing.

‘Eggs, whether boiled, poached, sunny-side-up or scrambled, should be cooked sufficiently to make them less risky. Examples of popular risky uncooked egg dishes include uncooked desserts like mousses and tiramisu; sauces and dressings such as hollandaise, fresh mayonnaise, and aioli; drinks containing raw egg such as egg nog, health shakes with added raw egg; and steak tartare.

‘Some people are more at risk from food poisoning than others. Dishes containing raw eggs as an ingredient, that aren’t going to be cooked before being eaten, should not be served to vulnerable people. These include babies, toddlers, and young children, pregnant women, the elderly and people with compromised immune systems. Be cautious when cooking for these vulnerable people. For example, cook a boiled, fried or poached egg until the yolk and white have started to become firm or, when making omelettes or scrambled eggs, until they have become set.

‘When you want to prepare egg dishes that aren’t fully cooked you can protect vulnerable people and other consumers using pasteurised eggs rather than raw eggs is an alternative.

‘The Food Safety Information Council is calling on retailers to make pasteurised shell eggs and egg pulp products more available to consumers. While these products are currently available for sale to food businesses, aged care and hospitals we would like to see them more accessible to consumers. Especially as our research shows a third of all Australian households have at least one vulnerable person at risk of severe illness if they get food poisoning, for example pregnant women, the elderly and people with reduced immunity.

‘Follow these 7 simple tips to minimise your risk of food poisoning from eating eggs:

1. Do not buy cracked or dirty (e.g. visible hen poo, feathers) eggs. These are more likely to be contaminated with Salmonella. Bring the presence of any eggs like this to the attention of the seller as it against food safety legislation to sell cracked and dirty eggs. If eggs get a crack in them while you handle or transport them, it’s safest to discard them or cook them thoroughly as soon as possible, for example in a baked cake.
2. Buy refrigerated eggs and store them in in your fridge away from ready to eat foods. They will keep better if you keep them in the cardboard box you purchased them in and you will be able to check the best before date and have access to the information you need in the rare case there is a food recall.
3. Stop and think about how a hen lays an egg and where it comes from! It’s always important to follow good hygiene when handling eggs, even when they look clean, so as to not transfer ‘poo’ contamination from the egg shell surface to the egg contents and also to other foods you are handling at the time that are not going to be cooked.
4. If you accidentally drop pieces of shell into your egg mixture while preparing food, it could contaminate the whole mixture and it will need thorough cooking. Remove the shell pieces with a clean spoon or fork.
5. Wash your hands with soap and running water and dry thoroughly after handling eggs so you don’t contaminate other food.
6. If you are not going to cook the eggs or the egg dish, don’t separate the yolk from the white using the shell as that could contaminate either part of the raw egg. To minimise the risk, invest in and use an egg separator.
7. Prepare raw egg foods just before you are going to consume them and if you need to store the dish refrigerate it immediately at 5°C or below, so the food poisoning bacteria cannot grow.

‘There is a wide range of Australian Food Safety Week information on our website about how to handle eggs safely including videos, quizzes and posters,’ Ms Moir concluded.

The Food Safety Information Council would like to thank Australian Pasteurised Eggs our Gold sponsor for Australian Food Safety Week, as well as CSIRO, Food Standards Australia New Zealand and state and territory representatives and our members for providing the evidence base for this information.

For more information about Australian Food Safety Week see https://foodsafety.asn.au/australian-food-safety-week-2019/

Media contact:

Lydia Buchtmann, Food Safety Information Council, 0407 626 688 or info@foodsafety.asn.au

The Food Safety Information Council is a health promotion charity and Australia’s leading disseminator of consumer-targeted food safety information

The following is a media release from the Food Safety Information Council and is included here with permission.

1 in 5 Australians don’t always wash their hands after going to the toilet

The Food Safety Information Council today released research that shows more than 20% of Australians admit that they don’t always wash their hand after going to the toilet.

Presenting the findings at the AOSDAC19 Accord Cleaning & Hygiene Conference in Sydney Lydia Buchtmann, the Council’s Communication Director, said the research indicated that public health risk could be even greater as nearly 40% of respondents also admitted that they didn’t always wash their hands before touching food.

‘Good handwashing, using running water, soap and drying hands thoroughly is a basic public health message that people seem to be forgetting. A fifth of Australians say they don’t always wash their hands after going to the toilet and more than a third admit they don’t always wash before touching food. This behaviour could be contributing to the estimated 4.1million cases of food poisoning each year not to mention spreading viral infections such as cold, influenza and norovirus,’ Ms Buchtmann said.

‘The research shows gender differences as men were less likely than women to always wash hands after going to the toilet (76% of men versus 82% of women) and before touching food (59% men versus 66% women). Young people were less likely than older age groups to always wash their hands after going to the toilet (69% under 34 years versus 86% over 50 years) and before touching food (59% under 34 versus 63% over 50). Poor handwashing knowledge among young people is also a concern as they often become professional food handlers.

‘The Food Safety Information Council’s advice is to always wash and dry your hands:
• before handling, preparing and eating food
• after touching raw meat, fish, shell eggs or poultry
• after using the toilet, attending to children’s (or others) toiletting and changing nappies
• after blowing your nose
• after touching a pet
• after gardening

‘We have launched an education package today including a video and posters for adults and children that give these 4 simple tips for hand washing correctly:
1. Wet your hands and rub together well to build up a good lather with soap for at least 20 seconds and don’t forget to wash between your fingers and under your nails. You might have to use a nail brush
2. Rinse well under running water to remove the bugs from your hands
3. Dry your hands thoroughly on a clean towel for at least 20 seconds. Touching surfaces with moist hands encourages bugs to spread from the surface to your hands
4. If no running water is available use alcohol gel.

‘This package including the video can be downloaded from our website here and we encourage people to watch the video and to put up the posters at home, in their workplace, or at school. We are also seeking sponsorship to fund handwashing campaigns in indigenous communities and specifically for younger Australians, ’ Ms Buchtmann concluded.
The Food Safety Information Council would like to thank their members Symbio Australia who made this research possible through a charitable donation and Accord Australasia for their in kind support.

Media contact:
Lydia Buchtmann, Food Safety Information Council, 0407 626 688 or info@foodsafety.asn.au