Food Business News - June 21, 2011 - (Page 21)

Washington C.D.C. report points to increase in salmonella infections Progress on salmonella is elusive and contrasts with significant decrease in E. coli-related illnesses Continued from Page 1 among the nine food-borne illnesses C.D.C. tracks through FoodNet,” said Thomas R. Frieden, director of the C.D.C. “Salmonella costs hundreds of millions of dollars in direct medical costs each year. Continued investments are essential to detect, investigate, and stop outbreaks promptly in order to protect our food supply.” The Vital Signs report summarized 2010 data from the C.D.C.’s Foodborne Diseases Active Surveillance Network (FoodNet). In 2010, FoodNet sites, which include about 15% of the American population, reported nearly 20,000 illnesses, 4,200 hospitalizations and 68 deaths from nine food-borne infections. Of those, salmonella caused more than 8,200 infections, nearly 2,300 hospitalizations and 29 deaths (54% of the total hospitalizations and 43% of the total deaths reported through FoodNet). The C.D.C. estimated there are 29 infections for every lab-confirmed salmonella infection. The rate of E. coli O157 cases reported by FoodNet sites was two cases per 100,000 people in 1997 and, by 2010, had decreased to 0.9 cases per 100,000 people. The nearly 50% reduction in E. coli O157 incidence was considered significant when compared with the lack of change in salmonella incidence. The C.D.C. credited the reduction in E. coli to improved detection and investigation of outbreaks through the C.D.C.’s PulseNet surveillance system, cleaner slaughter methods, testing of ground beef for E. coli, better inspections of ground beef many people still get sick from the food they eat, so we have more work to do. That is why we are looking at all options, from farm to table, in-order to make food safer and prevent illnesses from E. coli, salmonella, and other harmful pathogens.” Vital Signs identified what the C.D.C. considers the principal difficulties encountered in controlling salmonella outbreaks. Salmonella may be found in many different types of foods, including To reduce salmonella contamination, C.D.C. outlined a number of important steps that must be taken. The C.D.C. said “strong and specific action” to identify and prevent contamination from the farm to the table was essential, asserting this was a primary lesson learned in successfully reducing E. coli O157 infection. Most important, new prevention strategies must be developed for foods most at risk for contamination, and those strategies must embrace measures to be implemented both before and after harvesting. Poultry accounts for 29% of salmonella-related illness outbreaks, and eggs count for another 18%. With regard to eggs specifically, the C.D.C. advised preventive controls for egg producers such as buying chicks from suppliers with salmonella enteriditis control programs, testing poultry houses for salmonella enteritidis and setting temperatures requirements for storing and transporting eggs. The Vital Signs report indicated other pathogens included in the overall 2010 rate reduction of 23% when compared with 1996-1998 were: campylobacter, E. coli STEC O157, listeria, salmonella, vibrio and yersinia. In contrast, rates of vibrio infection were 115% higher than in 1996-1998, and 39% higher than in 20062008. Most vibrio infections are the result of eating raw or undercooked shellfish. The full report may be viewed at FBN Change in E. coli O157 and salmonella infection 2.00 Relative rate (log scale) E. coli O157 Salmonella 1.00 0.50 19 Source: Foodborne Diseases Active Surveillance Network, 2010. JAY SJERVEN processing plants, regulatory improvements like the prohibition of STEC O157 in ground beef and increased awareness by consumers and restaurant employees of the importance of properly cooking beef. “Thanks to our preventionbased approach to food safety, as well as industry and consumer efforts, we have substantially reduced E. coli O157 illnesses,” said Elisabeth Hagen, undersecretary for food safety in the U.S. Department of Agriculture. “This report demonstrates that we’ve made great progress. However, far too 96 –9 8 19 99 20 00 20 01 20 02 20 03 20 04 20 05 20 06 20 07 20 08 20 09 20 10 meats, eggs, fruits, vegetables and even processed foods such as peanut butter, and contamination with salmonella may occur virtually anywhere from fields where food is grown to home kitchens. Foods often come from a few central locations that are widely distributed, which means salmonella-related sickness may spread quickly. People eat more food away from home, and more food ingredients come from around the world. Also, some policies and procedures that may make a difference in reducing salmonella contamination may take years to implement. June 21, 2011 FOODBUSINESS NEWS ® 21

Table of Contents for the Digital Edition of Food Business News - June 21, 2011

Food Business News - June 21, 2011
C.D.C. report fi nds increase in salmonella infections
General Mills sees ‘robust’ growth opportunities in global yogurt category
Following Jimmy
Web Contents
Editorial - German E.coli outbreak underscores need to fund F.S.M.A.
ConAgra acquires Marie Callender’s trademarks
Kraft investing to eradicate malnutrition
Perkins & Marie Callender’s fi les for bankruptcy
Snack food sales reach $64 billion in 2010, may top $77 billion by 2015
Recession seen triggering sharp drop in food product introductions
Cargill opens Latin American innovation center
John Bilbrey to helm at Hershey
ICL Performance to acquire Cosmocel Quimica
Sugar bull
Smithfield terminates Campofrio bid
Omega-3 food, beverage market grows 11%
Roark Capital ups presence in food industry
Calavo earnings decline due to higher costs
Mountaire Farms acquiring bankrupt poultry company
Diamond Foods returns to profi tability in third quarter
Nestle water efforts recognized
C.D.C. report points to increase in salmonella infections
Consumers await full impact of higher food prices
A difficult disappearing act
Innovation honored by the I.F.T.
Mintel: Functional foods ‘on life support’
Allergen labeling guidance needed
Creating a defi nition of sustainable nutrition
German E. coli outbreak may lead to changes
Chronic inflammation: The next opportunity?
ConAgra Mills unveils food safety system for flour
Finding fiber everywhere
Spicy fl avors moving beyond heat
Dairy Business News
Commission clears Lactalis acquisition of Parmalat
New texture system replaces milk fat in dairy products
Researchers target sodium redution in cheese
General Mills sees ‘robust’ growth opportunities in global yogurt category
Saputo fiscal year earnings rise 18%
New Danisco system targets artisan ice cream
Researchers target sodium reduction in cheese
Single-serve licensing
Quiznos adds three concepts to menu
Flax USA introduces Flaxmilk
Johnsonville Sausage adds chicken varieties
General Mills adds brownies to Fiber One line
Farley’s & Sathers updates Tree Top line
Ingredient Market Trends
Senate vote to end ethanol support seen as symbolic
Ingredient Markets
New container may hold two compatible products
Solbar names president of U.S. business
Sensient launches naturally-sourced colors in dry state
Comax develops fl avors for energy drinks
Puratos launches bake-stable chocolate fi llings
DSM completes U.S. innovation center
Sea salt assists in sodium reduction
Ad Index
Food Business in the News

Food Business News - June 21, 2011