Local Foods: Tracy Murphy , MD, state epidemiologist, Wyoming Dept. - PDF document

Presenters & Moderator Local Foods: Tracy Murphy , MD, state epidemiologist, Wyoming Dept. of Health Safety, Freedom & Warrie Means , PhD, assoc. prof., UWyo Dept. of Animal Science Other Values in Conflict Dean Finkenbinder , MPA, BA, manager, Consumer Health Services, Wyo Dept. of Ag Friday, September 25, 2009 Deborah Paulson , PhD, co-founder, Laramie Local Food Group part of Marla Petersen , manager, Big Hollow Food Co-op, Laramie Food Safety, Security & Sources: Jill Klawonn , BS, co-owner/operator, High Point Bison, Pine Bluffs A Recipe for Tough Times September 24-25, 2009 – Laramie, Wyoming Renée King , MS, Meat & Food Science Instructor, Sheridan College Slides to be accessible through the “Program” link at University of University of Wyoming Local Foods: Safety, Freedom & Other Values in Conflict Wyoming www.uwyo.edu/consumerconference September 25, 2009 Overall Guiding Ideas / Concepts / Questions Safety Availability Affordability of Local Foods  Why are these dimensions / factors / Tracy D. Murphy, MD characteristics / important? State Epidemiologist  What can be done to achieve them or Wyoming Department of Health increase the likelihood of achieving them? University of Wyoming Local Foods: Safety, Freedom & Other Values in Conflict September 25, 2009 Foodborne Illness Foodborne Illness in WY  Where does foodborne illness originate?  Foodborne illnesses do indeed occur in WY  1,012 cases of Campylobacter , E. coli ,  Majority of illness that is likely due to Salmonella, Shigella reported to WDH 2003- contaminated food occurs sporadically (not part of larger outbreak) 2008  In 2008 WDH epidemiologists investigated 12  Of the 1,012 cases of Campylobacter , E. coli , outbreaks with food as likely source Salmonella , Shigella reported 2003-2008, approx. 70% were sporadic 1

Foodborne Illness Foodborne Illness  Most cases of foodborne illness occur as a result of  Restaurants (contaminated food, infected food the food handling and preparation practices of handlers) persons in their own kitchens  Mass produced, commercially available food  Well documented outbreaks of foodborne illness due to botulism, other Clostridium species, Salmonella , Campylobacter , others, from consumption of home produced food, including commercial sales of home produced food Foodborne Illness Foodborne Illness  Virtually any food or drink can become  Raw (unpasteurized) milk leading cause of contaminated with disease causing organisms Campylobacter outbreaks in WY and cause illness  WDH investigated 3 outbreaks, resulting in 18  It is FALSE that only certain hazardous foods illnesses, of Campylobacter associated with can spread disease raw milk 2003-2008  179 documented outbreaks resulting in 4,904  More isolated cases identified that were likely illnesses linked to breads, cakes, pies, other due to raw milk or milk products bakery items in U.S. 1990-2006 (Center for Science in the Public Interest, Dec 2008) Foodborne Illness Foodborne Illness  U.S. 2006, 10 outbreaks linked to raw milk,  Not restricted to microorganisms caused by Campylobacter , E. coli , Salmonella ,  U.S., 2006, outbreaks due to Listeria (CDC MMWR 2009;58:609-15)  Natural toxins  April 2009, cluster of Campylobacter illness  Cleaning agents associated with cow sharing program, CO  Other chemicals  29 cases Salmonella caused by raw dairy  Outbreak resulting in 11 illnesses due to products, PA, 2007 (Lind L, et al. MMWR 2007;56:1161-4) contamination of baked goods with floor sealant  18 cases E. coli O157:H7 in WA, OR caused by raw milk, 2005 (Denny J, et al. Foodborne Pathog Dis 2008;5:321-8)  Most cases were < 14 years of age 2

Food Safety vs. Food Freedom FOOD SAFETY, SECURITY AND SOURCES A Recipe for Tough Times 2009 Consumer Issues Conference Warrie J. Means, Ph.D. Associate Professor Meat Science Extension Specialist Department of Animal Science University of Wyoming World Vital Events Per Time Unit, 2009 Time unit Births Deaths Natural increase Year 134,434,533 56,622,740 77,811,793 Month 11,202,878 4,718,562 6,484,316 Day 368,314 155,131 213,183 Hour 15,346 6,464 8,883 Minute 256 108 148 Second 4.3 1.8 2.5 Population Clocks The Census Bureau's new U.S. 307,394,775 projections indicate that the World 6,782,906,058 7 billion marker will be reached 21:11 GMT (EST+5) Sep 08, 2009 in July of 2012. Source: U.S. Census Bureau, International Data Base. Intrinsic and extrinsic parameters of foods affect microbial growth Biological hazards present the greatest risk!!! • Intrinsic parameters: inherent part of animal or plant tissue • Extrinsic parameters: properties of the storage environment that affect both the foods and their microorganisms 3

INTRINSIC and EXTRINSIC Estimated total illnesses and Percent food borne PARAMETERS OF FOODS transmission, est. 1997 Estimated total Cases % Foodborne transmitions Intrinsic Extrinsic Bacteria • pH • Temperature of Storage Camplyobacter spp 2,453,926 80 Salmonella , nontyphoidal 1,412,498 95 • Moisture Content, A w • Relative Humidity Shigella spp. 448,240 20 • Oxidation/Reduction • Presence and Concentration Clostridium perfringens 248,520 100 Staphylococcus food poisoning 185,060 100 Potential of Gases Yersinia enterocolitica 96,368 90 • Nutrient Content E. coli , enterotoxigenic 79,420 70 E. coli , other diarrheogenic 79,420 30 • Antimicrobial Constituents Escherichia coli O157-H7 73,480 85 • Biological Structures E. coli , non-O157-H7 STEC 36,740 85 Listeria monocytogenes 2,518 99 Salmonella Typhib 824 80 Other Bacteria 85,920 Subtotal 5,204,934 Mead et al, 1999 HACCP: Hazard Analysis Critical Control Point Preliminary FoodNet Data on the Incidence of • An approach to food safety that involves Infection with Pathogens Transmitted Commonly evaluation and prevention of hazards from the Through Food --- 10 States, 2007 farm to the table • A preventative system of quality/safety control Pathogenic bacteria of primary 7 Steps of HACCP concern and impact on regulations • Escherichia coli O157:H7: HUS, acid resistant 1. Hazard Analysis 2. Determine Critical Control Points (CCPs) • Clostridium perfringens : spore former, CCP- any point where loss of control could result in an designed cooling parameters unacceptable food safety risk • Salmonella sp. : relatively heat resistant, 3. Establish Critical Limits (CLs) designed pasteurization time/temperatures 4. Establish Monitoring Procedures • Staphylococcus aureus : heat stable toxin 5. Establish Corrective Action (CA) • Listeria monocytogenes : G + , survives well in 6. Establish Effective Record-Keeping Systems 7. Establish Procedures for verification food processing environments 4

Pasteurization Kill Step Food Safety is no Accident! • Based on scientifically valid concepts. Meat Pasteurization Milk Pasteurization • Use data to determine risks. Temperature, °F Time Temperature, °F Time 130 112 min. 145 30 min. • Zero risk is currently unattainable. 135 36 min. 161 15 sec. 140 12 min. 190 1 sec. • Things will go wrong! 145 4 min. 194 0.5 sec. 150 67 sec. 201 0.1 sec. 155 22 sec. 204 0.5 sec. 160 0 sec. 212 0.01 sec. Regulations- Thank you What’s In Place & Why Dean Finkenbinder Manager, Consumer Health Services Wyoming Department of Agriculture Regulations- Regulations- What’s In Place & Why What’s In Place & Why Wyoming Food, Drug & Cosmetic Safety Act Wyoming Food Safety Rule -Wyoming Statute 35-7-110-127 (Revisions through Legislature) (Revisions through Amendments) -Adopt by reference: -FDA Food Code (Model) Code of Federal Regulations -Title 9 & 21 -Federal Meat Inspection Act -Poultry Products Inspection Act 5

Regulations- Regulations- What’s In Place & Why What’s In Place & Why Why do we have regulations? Regulations effect on local foods 1) What can be sold without a license and 1) Scientific evidence inspection 2) Bad actors 2) When a license and inspection is required 3)No guarantees Regulations- Deborah Paulson What’s In Place & Why Co-Founder Laramie Local Food Group Thank you Values behind the local food movement Values behind the local food movement  Humane treatment of farm animals  Quality and freshness  Food safety  Fair treatment of farm workers  Producer-consumer relationships based on transparency, trust and direct accountability  Environmental stewardship  Community  Support local businesses and local economy  Food security  Producers and consumers building strong  reduce vulnerability in our food system community, not simply economic relationship  no food deserts (rural or urban) 6