Nonpasteurized Dairy Products, Disease Outbreaks, and State Laws—United States, 1993–2006

Langer, Adam J.; Ayers, Tracy; Grass, Julian; Lynch, Michael; Angulo, Frederick J.; Mahon, Barbara E.

doi:10.3201/eid1803.111370

Cited by 179 publications

(131 citation statements)

References 18 publications

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“…Both Salmonella Typhimurium and Escherichia coli have been frequently linked to outbreaks in pasteurized milk due to post-treatment contamination and temperature abuse; however, this typically happens in the processing plant after treatment and is caused by human error (Langer et al, 2012). Conversely, additional pathogenic microorganisms that may be spread to milk from patron contamination exist, and it is more likely that milk left out on a table for public use may become contaminated by consumers before spoilage microorganisms grow.…”

Section: Resultsmentioning

confidence: 99%

The effectiveness of common methods of cold-holding on the temperature of milk

Perrella

Meldrum

Moos

et al. 2017

Environ. Health Rev.

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Keeping self-serve milk below 4 °C may become difficult for a food premise operator who relies on the use of insulated containers for several hours. Although milk sold in Canada is pasteurized, it may have the potential to cause illness if exposed to improper temperatures. The primary objective of this study was to demonstrate which product would be the most effective at keeping milk cold for the longest period to decrease the potential risk of foodborne illness. A survey was conducted in food premises throughout the Niagara region to determine which products were most commonly used for cold-holding milk, followed by a time-series analysis to investigate how rapidly the temperature of milk increased when stored in typical containers after 8 hours. Results showed that vacuum-insulated carafes are the most effective at cold-holding and stainless-steel carton holders are the least effective. The Niagara survey showed that 8 of 27 premises visited used these poorly insulated stainless-steel carton holders, which may be additionally susceptible to human contamination from potentially pathogenic bacteria such as Staphylococcus aureus due to their open spout.

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Section: Resultsmentioning

confidence: 99%

The effectiveness of common methods of cold-holding on the temperature of milk

Perrella

Meldrum

Moos

et al. 2017

Environ. Health Rev.

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“…6,7 A number of pathogenic and opportunistic bacteria, parasites, and viruses (see Organisms Detected in Raw or Unpasteurized Milk or Milk Products) have been detected in raw milk or milk products. [4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20][21][22] In addition, patterns of dairy consumption appear to have affected the prevalence of illnesses associated with different dairy products. Among milk-or milk product-associated foodborne illness outbreaks reported to the Centers for Disease Control and Prevention between 1973 and 2009, 82% were attributable to raw milk or cheese.…”

Section: Epidemiology Of Diseases Caused By Raw or Unpasteurized Milkmentioning

confidence: 99%

“…In addition, 55 (75%) of all 121 outbreaks occurred in 21 states that permitted the sale of unpasteurized dairy products. 5 Immigrant groups are another population at risk for illness from consumption of traditional foods made with raw milk. 6,7 A number of pathogenic and opportunistic bacteria, parasites, and viruses (see Organisms Detected in Raw or Unpasteurized Milk or Milk Products) have been detected in raw milk or milk products.…”

Section: Epidemiology Of Diseases Caused By Raw or Unpasteurized Milkmentioning

confidence: 99%

Consumption of Raw or Unpasteurized Milk and Milk Products by Pregnant Women and Children

Maldonado¹,

Glodé²,

Brady³

et al. 2014

Pediatrics

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Sales of raw or unpasteurized milk and milk products are still legal in at least 30 states in the United States. Raw milk and milk products from cows, goats, and sheep continue to be a source of bacterial infections attributable to a number of virulent pathogens, including Listeria monocytogenes, Campylobacter jejuni, Salmonella species, Brucella species, and Escherichia coli O157. These infections can occur in both healthy and immunocompromised individuals, including older adults, infants, young children, and pregnant women and their unborn fetuses, in whom life-threatening infections and fetal miscarriage can occur. Efforts to limit the sale of raw milk products have met with opposition from those who are proponents of the purported health benefits of consuming raw milk products, which contain natural or unprocessed factors not inactivated by pasteurization. However, the benefits of these natural factors have not been clearly demonstrated in evidence-based studies and, therefore, do not outweigh the risks of raw milk consumption. Substantial data suggest that pasteurized milk confers equivalent health benefits compared with raw milk, without the additional risk of bacterial infections. The purpose of this policy statement was to review the risks of raw milk consumption in the United States and to provide evidence of the risks of infectious complications associated with consumption of unpasteurized milk and milk products, especially among pregnant women, infants, and children.

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“…It is estimated that 1.8 million people die annually from diarrheic diseases and a large personas mueren anualmente a causa de enfermedades diarreicas y una gran proporción de estos casos se puede atribuir a la contaminación de alimentos (1) . Entre los principales agentes patógenos causantes de enfermedades diarreicas que se transmiten a través de alimentos se encuentra Salmonella enterica (2) , incluidos la leche y los derivados lácteos (3,4) . La Organización Mundial de la Salud estima que decenas de millones de casos de salmonelosis no tifoidea ocurren en el mundo anualmente, resultando en más de cien mil muertes (5) .…”

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“…Salmonella enterica is among the main pathogenic agents causing diarrheic diseases that are transmitted by foodstuffs (2) , including milk and dairy products (3,4) . The World Health Organization estimates that tens of millions of cases of nontyphoideal salmonellosis occur annually worldwide, resulting in over one hundred thousand deaths (5) .…”

mentioning

confidence: 99%

A multiplex PCR assay for detection of genus Salmonella, subspecies I , and serotype Typhimurium in milk

Vázquez-Garcidueñas

Meléndez-Ceja

Vázquez-Marrufo

2015

Rev. Mex. Cienc. Pecu.

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RESUMENDebido a la importancia social y económica de las enfermedades gastrointestinales causadas por alimentos contaminados con Salmonella enterica, es necesario contar con sistemas de detección rápidos, sensibles y específicos para la detección oportuna de dicho patógeno. En este trabajo se presenta un protocolo de PCR de punto final para la identificación de S. enterica en leche, que utiliza los pares de iniciadores STM3098-f2/STM3098-r2, STM4057-f/STM4057-r y STM4497-f/STM4497-r previamente validados como específicos del género Salmonella, de la subespecie I y del serotipo Typhimurium, respectivamente. El protocolo presentado permite la detección de 1 UFC/25 ml de leche contaminada artificialmente, con un periodo de pre-enriquecimiento de 12 h, en ensayos de PCR simple y multiplex con los tres pares de iniciadores. El protocolo diseñado puede ser aplicado en sistemas de vigilancia sanitaria para la detección de S. enterica en leche. PALABRAS CLAVE: Salmonella enterica, Leche, PCR multiplex. ABSTRACTGastrointestinal diseases caused by foodstuffs contaminated with Salmonella enterica implicate important social and economic issues, making it necessary to have fast, sensitive, and specific systems for opportune detection of the pathogen. An endpoint PCR protocol for identification of S. enterica in milk is presented using primer pairs previously validated as specific to the genus Salmonella (STM3098-f2/STM3098-r2), subspecies enterica (subspecies I) (STM4057-f/STM4057-r), and serotype Typhimurium (STM4497-f/ STM4497-r). This protocol allowed for detection of 1 CFU/25 mL of spiked milk after a 12 h pre-enrichment period by means of simple and multiplex PCR assay with the three used primer pairs. The designed protocol can be applied in sanitary survey programs for detection of S. enterica in milk.

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Nonpasteurized Dairy Products, Disease Outbreaks, and State Laws—United States, 1993–2006

Abstract: Most dairy-associated outbreaks occurred in states that permitted sale of these products.

Cited by 179 publications

References 18 publications

The effectiveness of common methods of cold-holding on the temperature of milk

The effectiveness of common methods of cold-holding on the temperature of milk

Consumption of Raw or Unpasteurized Milk and Milk Products by Pregnant Women and Children

A multiplex PCR assay for detection of genus Salmonella, subspecies I , and serotype Typhimurium in milk

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