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More than half of U.S. states allow the sale of raw milk directly from farms to consumers, a number that would likely increase if Robert F. Kennedy Jr. – a raw milk advocate – is confirmed to lead the Department of Health and Human Services (DHHS). Kali Kniel, a professor of microbial food safety at the University of Delaware, can discuss the dangers and potential benefits of drinking raw milk. Some have celebrated the legalization of raw milk around the country, claiming it tastes better and has some nutritional benefits. Meanwhile, the U.S. Food and Drug Administration, one of the DHHS agencies Kennedy would lead, cautions against drinking raw milk, which comes directly from cows, sheep or goats and has been banned from being sold across state lines since the 1980s. Concerns regarding raw milk have been elevated as a deadly strain of bird flu is infecting dairy farms around the country. In the following Q&A, Kniel talks about the pathogens that may be present in raw milk, ways to communicate food safety to the public and other topics. Milk and other dairy products that sit on shelves at the grocery store are pasteurized. What does this process involve and why is it important for dairy products? Pasteurization of milk is a process of heating milk and passing it between heated stainless steel plates until it reaches 161 degrees Fahrenheit. It is held at that temperature for around 15 seconds before it is quickly cooled to 39 degrees Fahrenheit. This process is intended to kill the pathogenic bacteria that could make a person sick. How does this process affect milk’s quality and nutritional value? Scientific studies have shown that pasteurization does not significantly change the nutritional value of milk. Unpasteurized milk may have more vitamin C, which does not survive the pasteurization process, but milk is not considered a good source of vitamin C, as it contains less than 10% of the Recommended Dietary Allowance (RDA), the average amount of nutrients it takes to meet a healthy person’s needs. There are no beneficial bacteria in raw milk. Milk (pasteurized or raw) is not a good source of probiotic or potentially beneficial bacteria, so for that consumers should choose yogurt and other fermented dairy products as well as other fermented products. Scientific studies using animal models have shown no difference in how calcium in raw milk and pasteurized milk is absorbed by the human body. Popularity in drinking raw milk is increasing, despite the U.S. Food and Drug Administration advising that it’s not safe to drink. What are the health risks that come with drinking raw milk? Raw milk may contain pathogenic bacteria, including Campylobacter, Salmonella, pathogenic types of E. coli, Listeria and Brucella, as well as the protozoan parasite Cryptosporidium. These are all zoonotic microbes, which means they can be transmitted from animals to humans. Often the animal does not appear ill, so it is not possible to determine if an ill animal is shedding these pathogens in its feces that can contaminate milk. Microbial testing of the finished product and environmental monitoring programs may be helpful, but do not guarantee that the raw milk is absent of these pathogens. Milk can be contaminated with these pathogens from direct contamination with feces or from environmental conditions. Cross-contamination from dairy workers can also happen, even when people are trying their best to reduce the risk of cross-contamination. The likelihood of a disease outbreak occurring associated with a person consuming raw milk is relatively high given that others may also be exposed. Unpasteurized milk will have a relatively short shelf life and may not be available for testing. Following good hygiene practices on the farm and during milking such as biosecurity around the farm, appropriately sanitizing equipment and monitoring the health of animals can reduce the chance of milk contamination, but not eliminate it. There have been numerous outbreaks of illness associated with raw milk as well as cheese made from raw milk. Persons most at risk of illness associated with drinking raw milk include children, in particular 5 years of age and under, individuals aged 65 and over, pregnant women and immunocompromised individuals. It should be noted that all outbreaks of illness associated with raw milk have included individuals under 19 years of age. Children may be most vulnerable, as they cannot voice an opinion on consumption and risk of raw milk if it is in their household. The Center for Disease Control and Prevention (CDC) collects data on foodborne disease outbreaks voluntarily reported by state, local or territorial health departments. According to the CDC from 2013 to 2018 there were 75 outbreaks of illness linked to raw milk consumption. These outbreaks include 675 illnesses and 98 hospitalizations. Most of these illnesses were caused by Campylobacter, shiga-toxigenic E. coli, or Salmonella. An increase in outbreaks has been correlated with changes in the availability of raw milk. For example, between 2009 and 2023, there were 25 documented outbreaks in the state of Utah, which has 16 raw milk retailers licensed by the Utah Department of Agriculture and Food. In all of these outbreaks, the raw milk was contaminated with the bacteria Campylobacter, which typically causes gastroenteritis symptoms like diarrhea and nausea, but may also cause chronic illness, including Guillain-Barré syndrome which can cause paralysis. How likely are these illnesses to happen from drinking raw milk? It is difficult to say. Foodborne illness is often underreported, depending on how severe people’s symptoms are. According to one study, only about 3.2% of the U.S. population drinks raw milk, while about 1.6% eats cheese made from raw milk. But compared with consumers of pasteurized dairy products, they are 840 times more likely to experience an illness and 45 times more likely to be hospitalized. The authors of this work used the CDC’s national reporting system to analyze data from 2009 to 2014. Despite health risks, why do some people still drink raw milk? Some people feel a nostalgic connection to raw milk, and others may feel that foods that are not treated with heat retain certain nutrients and enzymatic activity. I am not aware of any peer-reviewed rigorous scientific studies that indicate the nutritional benefits of consuming raw milk over time, given the risks of potential for illness, combined with a well balanced diet full of healthful food choices. It remains that raw milk is particularly risky for children to consume, as children can get sick from consuming fewer bacterial cells compared to adults. More than 900 cases of highly pathogenic avian influenza — the disease commonly known as bird flu — have been detected in dairy cattle across 16 states, and at least 40 people have been infected with the disease from close contact with dairy cows. Raw milk is being tested for the virus. With raw milk gaining interest among consumers, what are the possible consequences? Does it elevate the risk of bird flu spreading further to people? There remain clear risks of transmission of pathogenic bacteria through consumption of raw milk, and now with the potential for contamination of raw milk with avian influenza, it is even more important that consumers protect themselves by drinking pasteurized milk. The people most at risk right now are those involved with the milking process and in the handling of dairy cattle. So it is important that those individuals be aware of the risks and take appropriate precautions, including hand washing and wearing appropriate personal protective equipment like protective clothing, gloves, face shields and eye protection. As of December, the U.S. Department of Agriculture is requiring 13 states to share raw milk samples so the agency can test for bird flu viruses. How could this testing better help us understand the virus? I think it is very smart that USDA is leading the National Milk Testing Strategy, which will help us understand the extent of infected herds. Surveillance of microorganisms is an important way to assess risk so we can develop appropriate strategies to reduce and control these risks.
Veterinary deal would increase UK agrifood exports to EU by more than a fifth, research shows
A veterinary deal would increase agri-food exports from the UK to the EU by at least 22.5%, say researchers Agri-food exports overall are worth £25 billion to the UK economy, but the two years since the new trading rules were put in place have seen a fall of 5% in exports to the EU from 2019 levels, during a period where the sector has otherwise grown. Team from Aston University and University of Bristol have analysed trade deals and export figures worldwide to estimate impact of a new veterinary deal on UK–EU exports A veterinary deal with the European Union could increase UK agricultural and food exports by over a fifth, according to new research. The team, from Aston University’s Centre for Business Prosperity and the University of Bristol, analysed the agricultural and veterinary aspects of trade deals around the world to estimate their impact on exports. They then modelled the potential impact of different types of agreement on UK exports to the EU. Veterinary Agreements specifically focus on regulations and standards related to animal health and welfare, as well as to the safety of animal-derived products such as meat, dairy, and seafood. They aim to align, harmonise, or recognise veterinary requirements and certifications, and reduce the number of inspections between countries to facilitate the safe and efficient trade of live animals and animal products. The EU–UK Trade and Cooperation Agreement (TCA), implemented in January 2021, eliminates tariffs and quotas but does not remove non-tariff barriers to trade. These can be particularly burdensome for agricultural and animal-derived food (agri-food) exports, involving complex rules and requirements, production of extensive documentation and veterinary checks. The UK agri-food sector is a cornerstone of the UK economy, with exports worth £25 billion and employing 4.2million people. Although the sector is growing overall, exports to the EU shrank in 2022 by 5% compared to 2019, in part due to the new trade arrangements. This has led to calls for an EU–UK veterinary agreement from business and agri-food organisations, including the Confederation of British Industry, British Chambers of Commerce, UK Food and Drink Federation, Chartered Institute of Environmental Health and British Veterinary Association. Analysing data from the World Bank on 279 trade agreements and export statistics from over 200 countries, the researchers found that shallow agreements, that went little further than provisions already covered by World Trade Organisation (WTO) rules, had significant negative impacts on agri-food exports. However, where trade agreements went beyond WTO provisions to include more commitments on sanitary and phytosanitary (SPS) measures (which aim to protect countries against risks relating to pests, diseases and food safety) and were legally enforceable, they had a robust, positive impact on exports, particularly exports of animal products and food. Applying this to the UK–EU relationship, the team estimate that a veterinary agreement that went beyond the existing TCA provisions would increase agri-food exports from the UK to the EU by at least 22.5%. Imports from the EU would also increase by 5.6%. In the 203 countries studied for the research, positive effects of deep trade deals that included provisions on agriculture took between 10 and 15 years to manifest. But the UK might not have to wait so long, according to report co-author Professor Jun Du, Director of Aston University’s Centre for Business Prosperity. “There is no blueprint out there that mirrors the UK–EU relationship. Most veterinary agreements are agreed as part of a trade deal between countries that haven’t previously had close alignment and it takes a while for the benefits to take effect. “Until recently, the UK had frictionless agri-food exports to the EU, so it’s possible that a supplementary veterinary agreement to reduce some of the frictions created by Brexit could allow trade that previously existed to pick up again quite quickly.” However clear the economic arguments, the legal and political barriers to a veterinary agreement still remain. The researchers address these in their report, suggesting that the best format for the additional measures would be as a supplementary agreement to the TCA. The key question for the UK government in negotiating such an agreement would be what the EU demanded in return. “The closest model is the EU-Swiss relationship, which sees Switzerland largely follow EU law,” said report co-author from the University of Bristol, Dr Greg Messenger. “That’s unlikely to be an option for the UK. As we wouldn’t expect to eliminate all paperwork, we could both agree that our rules meet each other’s standard for phytosanitary protection. As most of our rules are still essentially the same as the EU, that wouldn’t require any major change, though we’d have to agree a greater level of coordination in relation to the development of new rules.” The report was written jointly by Professor Du, Dr Messenger and Dr Oleksandr Shepotylo, senior lecturer in economics, finance and entrepreneurship at the Centre for Business Prosperity, Aston Business School.
Research: Add space salad to the risks astronauts face
University of Delaware researchers grew lettuce under conditions that imitated the weightless environment aboard the International Space Station and found those plants were actually more prone to infections from Salmonella. It’s been more than three years since the National Aeronautics and Space Administration made space-grown lettuce an item on the menu for astronauts aboard the International Space Station. Alongside their space diet staples of flour tortillas and powdered coffee, astronauts can munch on a salad, grown from control chambers aboard the ISS that account for the ideal temperature, amount of water and light that plants need to mature. But as the UD researchers discovered, there is a problem. The International Space Station has a lot of pathogenic bacteria and fungi. Many of these disease-causing microbes at the ISS are very aggressive and can easily colonize the tissue of lettuce and other plants. Once people eat lettuce that’s been overrun by E. coli or Salmonella, they can get sick. With billions of dollars poured into space exploration each year by NASA and private companies like SpaceX, some researchers are concerned that a foodborne illness outbreak aboard the International Space Station could derail a mission. In the new study by UD's team, published in Scientific Reports and in npj Microgravity, researchers grew lettuce in a weightless environment similar to that found at the International Space Station. Plants are masters of sensing gravity, and they use roots to find it. The plants grown at UD were exposed to simulated microgravity by rotation. The researchers found those plants under the manufactured microgravity were actually more prone to infections from Salmonella, a human pathogen. Stomata, the tiny pores in leaves and stems that plants use to breathe, normally close to defend a plant when it senses a stressor, like bacteria, nearby, said Noah Totsline, an alumnus of UD’s Department of Plant and Soil Sciences who finished his graduate program in December. When the researchers added bacteria to lettuce under their microgravity simulation, they found the leafy greens opened their stomata wide instead of closing them. “The fact that they were remaining open when we were presenting them with what would appear to be a stress was really unexpected,” Totsline said. Totsline, the lead author of both papers, worked with plant biology professor Harsh Bais as well as microbial food safety professor Kali Kniel and Chandran Sabanayagam of the Delaware Biotechnology Institute. The research team used a device called a clinostat to rotate plants at the speed of a rotisserie chicken on a spinner. “In effect, the plant would not know which way was up or down,” Totsline said. “We were kind of confusing their response to gravity.” Additionally, Bais and other UD researchers have shown the usage of a helper bacteria called B. subtilis UD1022 in promoting plant growth and fitness against pathogens or other stressors such as drought. They added the UD1022 to the microgravity simulation that on Earth can protect plants against Salmonella, thinking it might help the plants fend off Salmonella in microgravity. Instead, they found the bacterium actually failed to protect plants in space-like conditions, which could stem from the bacteria’s inability to trigger a biochemical response that would force a plant to close its stomata. “The failure of UD1022 to close stomata under simulated microgravity is both surprising and interesting and opens another can of worms,” Bais said. “I suspect the ability of UD1022 to negate the stomata closure under microgravity simulation may overwhelm the plant and make the plant and UD1022 unable to communicate with each other, helping Salmonella invade a plant.” To contact researchers from the team, visit the profiles for Bais or Kniel and click on the contact button.
Citizen Science project set to explore the microbiome of kitchen chopping boards
Researchers in the College of Health and Life Sciences at Aston University have been awarded funds to explore the microbiome of the kitchen chopping board with the help of ‘citizen scientists’. The grant is from UK Research and Innovation (UKRI) and the Food Standards Agency (FSA) as part of a larger project to investigate food standard challenges. The new citizen science project plans to recruit participants from underrepresented communities in the West Midlands to investigate levels of foodborne bacteria in the home and produce educational materials for their communities. Citizen science projects put the public at the heart of the research process. Rather than being the subjects of the research, citizens are actively involved in collecting and analysing data, and even deciding what questions they want to ask and co-developing the approaches with researchers citizen science also gives participants the opportunity to directly contribute to scientific research and influence policy. The research team in the School of Biosciences will recruit citizen scientists through its students, who will act as ambassadors in their own households and communities. The team will create methods for sampling bacteria from chopping boards and gather their observations with their team of citizen scientists and ambassadors. This will enable the researchers to identify the bacteria present and determine their antimicrobial resistance (AMR) profiles, providing opportunities for ambassadors and citizens to perform lab research. The researchers, alongside their ambassadors and citizens, will then co-design and disseminate educational materials on food hygiene tailored to their target communities and based on the findings of the study. Dr Alan Goddard, senior lecturer in the School of Biosciences and project lead, said: "Many foodborne infections begin in the home, often through poor hygiene where chopping boards provide an opportunity for raw foods to cross-contaminate. “This is why this project is an exciting opportunity to work with our students and communities to investigate a microbiological problem that causes significant disease every year. By working with the public, we get privileged access to authentic environments and can ensure our solutions are appropriate." At present, around 40 per cent of outbreaks of foodborne infections in Europe occur at home, with approximately 2.4 million cases of food poisoning occurring in the UK annually, leading to 180 deaths. A common source of such infections is poor food hygiene, with chopping boards, where raw foods may cross-contaminate, playing a key role in the infection chain. Misunderstandings, or poor food hygiene, may therefore contribute a significant disease burden. Professor Anthony Hilton, executive dean of the College of Health and Life Sciences said: “This exciting project brings together the expertise of University researchers with the natural inquisitiveness of members of the public to co-develop and undertake a research project which has the potential for real impact in reducing the burden of foodborne disease in the home.” The FSA and UKRI have awarded a total of £200,000 to fund six projects in order to bring the public and researchers together to investigate food standards challenges. All six projects include exploring the bacteria on home grown produce, parents testing the safety of baby formula, and people with food hypersensitivities analysing the allergens in food bought online. The citizen science projects are all linked to the FSA’s Areas of Research Interest themes, covering issues such as antimicrobial resistance (AMR), food hypersensitivity and food safety and hygiene in the home. The funding was delivered in collaboration with the Biotechnology and Biological Sciences Research Council (BBSRC) and the Economic and Social research Council (ESRC), both part of UKRI. It is part of a wider effort to coordinate activities and develop a joined-up approach to tackle the challenges of maintaining safe food in the UK. Professor Robin May, Chief Scientific Advisor for the FSA said: "I’m delighted that the FSA is supporting these exciting citizen science projects across the country. In addition to delivering invaluable data, these projects will allow the communities we serve to help build the evidence on which policy decisions are made. We are committed to using science and evidence to tackle the latest food-related issues and citizen science is a fantastic way of doing this." The citizen science project investigating the microbiome of the kitchen chopping at Aston University will start in January 2022, concluding in July 2022.
These are worrisome times, and as the public takes personal precautions – there are some aspects that may seem out of a person’s personal control. Shopping is one of these situations. Despite calls for social distancing and staying inside, the reality is Americans will need to venture out to shop, bank and carry on with some aspects of life during this outbreak. Dr. Felicia Wu is the John A. Hannah Distinguished Professor, Department of Food Science and Human Nutrition, Department of Agricultural, Food, and Resource Economics at Michigan State University. In addition, Dr. Wu currently serves as an expert adviser to the Joint Food and Agriculture Organization (FAO)/WHO Expert Committee on Food Additives of the United Nation. She is an expert on food safety and has the answers to some popular questions being put forward by Americans. Question: Grocery stores are busy, and there are often long lines to get in and at check out. What are the risks? Dr Wu: No matter what, there are risks associated with going out into locations where many people may gather. The risks are that one could become infected with SARS-Cov-2 by standing near an infected person who is coughing or sneezing (this is the most likely route of transmission), or that one would touch a surface upon which an infected person coughed or sneezed recently. Question: How can seniors stay safe in this situation and can the risk be substantially reduced for the elderly and other vulnerable people? Dr Wu: The safest option, if it is possible, is to have more vulnerable individuals (elderly, immunocompromised, chronic heart and lung diseases) ask someone else who is not part of a vulnerable group to do the shopping for them. If that is not possible, then I do think it is a good idea for grocery stores to have dedicated hours that are for more vulnerable populations to shop – ones in which there will be fewer people, and where cleaning can take place beforehand. They need to consider the following: what hours those would be, and are those hours feasible for the elderly and others? Will they give instructions about how far people should stay away from each other? Will they wipe down counters and other surfaces beforehand? All these practices would help reduce risk. Question: And once home shopping, what to do then? Dr Wu: At home, the elderly and other vulnerable populations should be careful to thoroughly wash any produce meant to be eaten without cooking. Cooking food thoroughly is an excellent way to reduce risk of foodborne pathogens. And for those working in retail and in grocery stores? Question: Are there any sanitary recommendations for those who are cleaning these shopping areas? Dr Wu: The CDC has helpful resources about effective cleaning agents for coronavirus that includes cleaning, disinfecting, ensuring surfaces are safe, what materials to use and proper prevention at work and at home. Lastly, to the workers who are cleaning these shopping areas: We are grateful, and along with the recommended cleaning instructions above, these workers should wash their hands carefully beforehand and afterwards to ensure their own safety and the safety of others. Dr. Felicia Wu is an Expert in food safety, social network analysis, global health, risk assessment, economic models, environmental health risks, public health and has been sought out by national media for her expertise on the topic. She is available to speak with media regarding food safety – simply click on her icon to arrange an interview today.
Coronavirus and food safety: DO NOT SHARE FOOD WITH OTHERS!
"It is crucial, even within families, to make sure not to share food that someone else directly bit into or drank," says Dr. Felicia Wu, the John A. Hannah Distinguished Professor, Department of Food Science and Human Nutrition, Department of Agricultural, Food, and Resource Economics at Michigan State University. Dr. Wu also currently serves as an expert adviser to the Joint Food and Agriculture Organization (FAO)/WHO Expert Committee on Food Additives of the United Nations. “Even though COVID-19 (specifically SARS-CoV-2) is not typically airborne (therefore, you don’t have to worry about contracting it from breathing air unless an infected person coughed near you), it is droplet-borne. That is why someone infected with this virus and coughing, sneezing, or spitting close to you would increase your risk of becoming infected. For that same reason, although it sounds a bit disgusting to discuss, people transmit their saliva onto the food they eat and the beverages they drink, which may subsequently contain SARS-CoV-2 if they are infected. Therefore, no sharing even with your own family.” Dr. Wu was also able to provide some very important expert insight on what may be common questions that are being asked in the community. TAKEOUT: Is takeout safe during the coronavirus outbreak? What about raw foods and salads? And, what are some steps you can take to make takeout safer? Dr. Wu: Yes, it is generally safe to order and eat takeout food, if you can trust the overall safety practices of the restaurant. Cooked food is usually free of pathogenic microbes; the only danger is if food workers somehow coughed or otherwise transmitted infected droplets to the food after it was cooked and before it was packaged for takeout. There is some risk to raw, uncooked foods if anywhere along the handling chain, an individual who was infected with SARS-CoV-2 coughed or otherwise transmitted droplets onto the food. If there are concerns regarding food delivery, customers can inform the restaurant that they would prefer to have the delivery person put the food on their porch and ring the doorbell. GROCERY STORES: There are lots of people in stores and hands touching food. How can you keep produce safe? Does washing help? And how long can the virus last on a package or on a piece of produce? Dr. Wu: This is definitely a problem and has always been a problem (we’re only becoming more concerned about it now). It is entirely plausible for a sick person to rub their nose or their mouth, or cough or sneeze into their hands, and then use those same hands to touch fruit, vegetables, etc. in the grocery stores. I would recommend washing all produce intended for raw (uncooked) consumption at home (and wash your hands, too!) with soap and water. There is a considerable amount of uncertainty with how long coronavirus can survive on different surfaces, so absolutely, it is a good idea to disinfect jars or cans of food before putting them away at home. Again, wash your hands afterwards. Dr. Felicia Wu is an Expert in food safety, social network analysis, global health, risk assessment, economic models, environmental health risks, public health and has been sought out by national media for her expertise on the topic. She is available to speak with media regarding food safety – simply click on her icon to arrange an interview today.
What will a ban on single-use plastic mean for small businesses in Canada?
Being environmentally friendly has become a popular trend. Climate change is occurring, and news stories of wasteful plastics clogging our waterways are becoming more frequent, making the battle against plastic waste an election issue. Earlier this month, Prime Minister Trudeau announced a ban on single-use plastics by 2021 that will likely include straws, plastic cups, food wrapping and grocery bags. It's evident, being environmentally friendly is in everyone's best interest, but business owners are concerned about what costs will arise as a result. Companies use plastics cups, lids and straws for take-out, plastic wrap as a significant part in food safety and freshness, and plastic bags for clients to transport purchases home. Even though these plastics are environmentally harming, some still see them as essential. There are more than 1.1 million small businesses in Canada, and most of them will have to adapt or adjust to: How will this impact their bottom-line? How slim are the margins already for most small retailers? Are incentives for businesses required before implementing this new policy? These are some of the critical questions to ask. If your small business will be affected, contact one of our experts to help. James Brutto, Manager at Freelandt Caldwell Reilly LLP, is an expert in the areas of accounting, auditing, finance and entrepreneurship. Contact James to arrange an appointment regarding this topic by clicking the contact button below. Sources:
