Food Safety and Defense

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Introduction

Each day, Americans depend on a complex system to provide safe, wholesome and nutritious food. This system, as it ranges from producers, to processors, to foodservice and retail establishments, and finally to the consumer, has a responsibility for keeping food safe.

We must be cognizant of intentional acts of food contamination. Food Defense involves activities associated with protecting the nation's food supply from deliberate or intentional acts of contamination or tampering, and should be incorporated into every food establishment’s policies and procedures.

The primary objectives of food safety educators is to provide pertinent food safety information to each of the segments in the food system and to work with regulatory agencies to ensure that each of these segments understand the regulations and guidance that apply to them.

Current Food Safety Issues

January 13, 2012

CDC has updated their Multistate Foodborne Outbreak listing for 2011 (http://www.cdc.gov/outbreaknet/outbreaks.html). This is a nice reference page for reviewing major food outbreaks that have occurred over the past 6 years. (An outbreak, as defined by CDC is “When two or more people get the same illness from the same contaminated food or drink”)

A few things to note:

· This does not include recalled products – products recalled due to only the presence of pathogens (pathogens were detected in the product, but there were no illnesses reported). There have been many recalls that have occurred due to positive analysis for a pathogen, especially now with the Reportable Registry (http://www.fda.gov/food/foodsafety/foodsafetyprograms/rfr/default.htm). And so it follows, it does not include recalls for allergens – the major cause for companies to conduct recalls.

· This list does not include single state outbreaks – so this list is manly large companies that produce products. This does not mean that smaller establishments do not have issues.

· A few items were actually not food, but rather pets (frogs and chicks/ducklings in 2011, and water frogs and frozen rodents, which are used to feed slithering pets, in 2010). One item was dog food, which we will count as food .

· There appears to be an increase in the number of entries each year on this listing. I don’t suspect things are getting worse, but rather detection and reporting are getting better.

· Of the 41 entries over the 6 year period where a cause can be found (dropping the pet related entries and the laboratory entry), fresh ground meat had 6 entries, alfalfa sprouts had 5, leafy greens had 5, and cantaloupe had 3.

· Salmonella related outbreaks accounted for roughly 2/3 of the entries. This is due to the wide prevalence of Salmonella in the enviornment.

· FDA regulated product entries accounted for 25 entries, USDA for 11, and I suspect that two of the outbreaks were from facilities that had both USDA and FDA oversight.

· Roughly 27 are what one would consider ready to eat (no required consumer cooking step). 14 entries were products would be considered products that required cooking, that if done sufficiently by the consumer, would have prevented illness (reasons why vary - cookie dough traditionally eaten raw, pot pies – poor cooking instructions, raw meat – no thermometer use).

Martin Bucknavage

Multistate Foodborne Outbreaks

When two or more people get the same illness from the same contaminated food or drink, the event is called a foodborne outbreak. Public health officials investigate outbreaks to control them, so more people do not get sick in the outbreak, and to learn how to prevent similar outbreaks from happening in the future.

CDC and partners ensure rapid and coordinated surveillance, detection, and response to multistate foodborne outbreaks.

Outbreaks by Year

2011

·         Ground Beef - Salmonella Typhimurium

·         Romaine Lettuce - Escherichia coli O157:H7

·         Kosher Broiled Chicken Livers - Salmonella Heidelberg

·         Turkish Pine Nuts - Salmonella Enteritidis

·         Jensen Farms Cantaloupes - Listeria monocytogenes

·         Ground Turkey - Salmonella Heidelberg

·         Whole, Fresh Imported Papayas - Salmonella Agona

·         African Dwarf Frogs - Salmonella Typhimurium

·         Alfalfa and Spicy Sprouts – Salmonella Enteritidis

·         Travel to Germany - Shiga toxin-producing E. coli O104

·         Chicks and Ducklings - Salmonella Altona and Salmonella Johannesburg

·         Microbiology Laboratories - Salmonella Typhimurium

·         Turkey Burgers - Salmonella Hadar

·         Lebanon Bologna - Escherichia coli O157:H7

·         Del Monte Cantaloupe - Salmonella Panama

·         Hazelnuts - Escherichia coli O157:H7

2010

·         Alfalfa Sprouts - Salmonella I 4,[5],12:i:-

·         Shell Eggs - Salmonella Enteritidis

·         Cheese - Escherichia coli O157:H7

·         Cheesy Chicken Rice Frozen Entrée - Salmonella Chester

·         Frozen Mamey Fruit Pulp - Salmonella Typhi (Typhoid Fever)

·         Restaurant Chain A - Salmonella Hartford and Salmonella Baildon

·         Frozen Rodents - Salmonella I 4,[5],12:i:-

·         Alfalfa Sprouts - Salmonella Newport

·         Shredded Romaine Lettuce from a Single Processing Facility - Escherichia coli O145

·         Red and Black Pepper/Italian-Style Meats - Salmonella Montevideo

·         Water Frogs - Salmonella Typhimurium

·         Beef from National Steak and Poultry - Escherichia coli O157:H7

2009

·         Beef from Fairbank Farms - Escherichia coli O157:H7

·         Beef from JBS Swift Beef Company - Escherichia coli O157:H7

·         Prepackaged Cookie Dough - Escherichia coli O157:H7

·         Alfalfa Sprouts - Salmonella Saintpaul

·         Peanut Butter - Salmonella Typhimurium

·         Pistachios - Salmonella (multiple types)

2008

·         Raw Produce - Salmonella Saintpaul

·         Beef from Kroger/Nebraska Ltd - Escherichia coli O157:H7

·         Malt-O-Meal Rice/Wheat Cereals - Salmonella Agona

·         Cantaloupes - Salmonella Litchfield

2007

·         Totino's/Jeno's Pizza - Escherichia coli O157:H7

·         Banquet Pot Pies - Salmonella I 4,[5],12:i:-

·         Topp's Ground Beef Patties - Escherichia coli O157:H7

·         Dry Pet Food - Salmonella Schwarzengrund

·         Veggie Booty - Salmonella Wandsworth

·         Peanut Butter - Salmonella Tennessee

2006

·         Taco Bell - Escherichia coli O157:H7

·         Tomatoes - Salmonella Typhimurium

·         Fresh Spinach - Escherichia coli O157:H7

Outbreaks by Pathogen

Escherichia coli (E. coli)

·         Romaine Lettuce - Escherichia coli O157:H7

·         Travel to Germany - Shiga toxin-producing E. coli O104, 2011

·         Lebanon Bologna - E. coli O157:H7, 2011

·         Hazelnuts - Escherichia coli O157:H7, 2011

·         Cheese - Escherichia coli O157:H7, 2010

·         Shredded Romaine Lettuce from a Single Processing Facility - Escherichia coli O145,

2010

·         Beef from National Steak and Poultry - Escherichia coli O157:H7, 2010

·         Beef from Fairbank Farms - Escherichia coli O157:H7, 2009

·         Beef from JBS Swift Beef Company - Escherichia coli O157:H7, 2009

·         Prepackaged Cookie Dough - Escherichia coli O157:H7, 2009

·         Beef from Kroger/Nebraska Ltd - Escherichia coli O157:H7, 2008

·         Totino's/Jeno's Pizza - Escherichia coli O157:H7, 2007

·         Topp's Ground Beef Patties - Escherichia coli O157:H7, 2007

·         Taco Bell - Escherichia coli O157:H7, 2006

·         Fresh Spinach - Escherichia coli O157:H7, 2006

Listeria

·         Jensen Farms Cantaloupes - Listeria monocytogenes

Salmonella

·         Ground Beef - Salmonella Typhimurium

·         Kosher Broiled Chicken Livers - Salmonella Heidelberg

·         Turkish Pine Nuts - Salmonella Enteritidis

·         Ground Turkey - Salmonella Heidelberg

·         Whole, Fresh Imported Papayas - Salmonella Agona

·         African Dwarf Frogs - Salmonella Typhimurium

·         Alfalfa and Spicy Sprouts - Salmonella Enteritidis

·         Chicks and Ducklings - Salmonella Altona and Salmonella Johannesburg

·         Microbiology Laboratories - Salmonella Typhimurium

·         Turkey Burgers - Salmonella Hadar

·         Del Monte Cantaloupe - Salmonella Panama

·         Alfalfa Sprouts - Salmonella I 4,[5],12:i:-

·         Shell Eggs - Salmonella Enteritidis, 2010

·         Cheesy Chicken Rice Frozen Entrée - Salmonella Chester, 2010

·         Frozen Mamey Fruit Pulp - Salmonella Typhi (Typhoid Fever), 2010

·         Restaurant Chain A - Salmonella Hartford and Salmonella Baildon, 2010

·         Frozen Rodents - Salmonella I 4,[5],12:i:-, 2010

·         Alfalfa Sprouts - Salmonella Newport, 2010

·         Red and Black Pepper/Italian-Style Meats - Salmonella Montevideo, 2010

·         Water Frogs - Salmonella Typhimurium, 2009 – 2010

·         Alfalfa Sprouts - Salmonella Saintpaul, 2009

·         Pistachios - Salmonella (multiple types), 2009

·         Peanut Butter - Salmonella Typhimurium, 2008 – 2009

·         Raw Produce - Salmonella Saintpaul, 2008

·         Malt-O-Meal Rice/Wheat Cereals - Salmonella Agona, 2008

·         Cantaloupes - Salmonella Litchfield, 2008

·         Banquet Pot Pies - Salmonella I 4,[5],12:i:-, 2007

·         Dry Pet Food - Salmonella Schwarzengrund, 2007

·         Veggie Booty - Salmonella Wandsworth, 2007

·         Peanut Butter - Salmonella Tennessee, 2007

·         Tomatoes - Salmonella Typhimurium , 2006

Martin Bucknavage

Senior Food Safety Extension Associate

Penn State Department of Food Science

Penn State Extension

438 Food Science Building

University Park, PA 16802

814-867-1839

mwb124@psu.edu

www.foodsafety.psu.edu

October 31, 2011

Auditing and the Food Safety System - Post Listieria-in-Cantaloupe

In the post-analysis of the Listeria outbreak related to cantaloupes, many have questioned how an auditor could have given passing scores to a facility responsible for so many illnesses, especially in light of the FDA audit of that facility during the outbreak investigation. Face it, when an issue occurs in a facility, those auditors are going to find a lot of issues.

The recent outbreak of Listeria from cantaloupes should become one of those significant events with regard to food safety in the United States. While this was the first for this pathogen in the produce related item, it certainly was not an issue that defied logic. In the FDA investigation report, there appears to be a reasonable explanation behind the contamination scenario – product produced in an environment that allowed for the growth of listeria, a system that did not prevent contamination of the food item, and conditions that allowed it to grow on the product. But its significance was that it is yet another tragedy that demonstrates the problems in our food chain.

As we have seen in other outbreaks, the companies that produced the food had recently passed a food safety audit. They not only passed it, but passed with high scores. Cleary, this is an issue. However, is it right to put a beat-down on this auditor, and put all responsibility on them?

Clearly, it is the responsibility of the company management to ensure the safety of the product. Companies should know their process better than anyone. How can you expect an outside auditor, who is unlikely to know everything about every process they encounter, to hold full burden on passing judgment for the safety of a process during a one day audit?

The problem is that some company decision makers do not know their own processes as well as they should, and often time, they are not willing to spend the time or money to do so.

· Training – Are people trained in HACCP? Do they understand the true risks associated with the process and the product? Do these companies have people on staff trained in food science and technology, or if not, are they willing to hire a consultant with the proper training and experience to perform a real risk assessment?

· Verification testing – Do companies do ample testing to ensure the products they make are safe? Are they testing their equipment to make sure that it is operating as it should? Are they testing their environment for the presence for hazards that can be associated with the product or process?

· Validation – Do companies properly validate their processes when they put them in place or make changes? Do they have scientifically based research to support what they are doing? Has in-plant testing been done when they commission the process?

Third-party audits are part of the food safety system, but they are by no means the entire system, especially when it comes to verification of food safety of the process. Currently, third-party audits should provide a snapshot of how well a company is meeting the auditing standard, and hopefully will be able to catch glaring food safety issues. Granted, with additional training, they will be better able to identify if validation documentation is present for the process and if it appears to make sense, but until these companies are willing to make the effort to truly understanding their process, there will be those companies who experience the ‘unexpected food contamination issue’.

So it is easy to pile-on the food safety auditor or even a government inspector after the fact. Perhaps we can give them some extra training so they can identify issue better, or have them paid by someone besides the company they are auditing. But it is important to remember that the company who makes the product is responsible for the safety. And until that message is received by owners and company presidents who make final decisions for the products and processes, we will continue to face these same issues regardless of who pays for the audit.

Martin Bucknavage

Senior Food Safety Extension Associate

Penn State Department of Food Science

Penn State Extension

438 Food Science Building

University Park, PA 16802

814-867-1839

mwb124@psu.edu

www.foodsafety.psu.edu

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October 20, 2011

Dr. Laborde, Associate Professor, Penn State Department of Food Science, summarized the findings of the FDA investigation on the conditions that contributed to the Listeria contamination of cantaloupes. These findings have applications outside of cantaloupes.

FDA has identified the following factors as those that most likely contributed to the contamination of fresh, whole cantaloupe with the pathogen Listeria monocytogenes, which was implicated in a 2011 multi-state outbreak of listeriosis.

The growing environment the packing environment were evaluated for possible sources of contamination. The complete report is at http://www.fda.gov/Food/FoodSafety/FoodborneIllness/ucm276247.htm

There is no reason why a similar event could not occur in any other state. Here are the highlights.

Growing Environment:

Low level sporadic Listeria monocytogenes in the agricultural environment and incoming cantaloupe may have contributed to the introduction of the pathogen into the packing facility. Once Listeria monocytogenes enters a packing facility it may persist indefinitely unless appropriate sanitation procedures are in place.

Packing Facility and Cold Storage:

A truck used to haul culled cantaloupe to a cattle operation was parked adjacent to the packing facility and could have introduced contamination into the facility;

Facility design allowed for the pooling of water on the packing facility floor adjacent to equipment and employee walkway access to grading stations;

The packing facility floor was constructed in a manner that was not easily cleanable;

The packing equipment was not easily cleaned and sanitized;

The washing and drying equipment used for cantaloupe packing was previously used for postharvest handling of another raw agricultural commodity; and

There was no pre-cooling step to remove field heat from the cantaloupes before cold storage. Warm fruit with field heat potentially created conditions that would allow the formation of condensation, which is an environment ideal for Listeria monocytogenes growth.. Additionally, the washing of the fruit increased the moisture in the rind material. As stated in the report “The combined factors of the availability of nutrients on the cantaloupe rind, increased rind water activity, and lack of pre-cooling before cold storage may have provided ideal conditions for Listeria monocytogenes to grow and outcompete background microflora during cold storage.”

FDA’s recommendations are:

Assess produce facility and equipment design to ensure adequately cleanable surfaces and eliminate opportunities for introduction, growth, and spread of Listeria monocytogenes and other pathogens.
Assess and minimize opportunities for introduction of Listeria monocytogenes and other pathogens in packing facilities.
Implement cleaning and sanitizing procedures.
Verify the efficacy of cleaning and sanitizing procedures.
Periodically evaluate the processes and equipment used in packing facilities to assure they do not contribute to fresh produce contamination.

-Martin Bucknavage

Senior Food Safety Extension Associate

Penn State Department of Food Science

Penn State Extension

mwb124@psu.edu

www.foodsafety.psu.edu

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Recalls of Romine Lettuce and Organic Grape Tomatoes

September 30, 2011

Two produce companies are recalling products because they tested positive for a potential pathogen – romaine lettuce for Listeria, and organic grape tomatoes for Salmonella. No illnesses were reported.

True Leaf Farms is expanding its voluntary recall of romaine to include 2,498 cartons of chopped or shredded romaine because of the potential of contamination with Listeria monocytogenes. Product was delivered to 19 states.
Andrew Williamson Fresh Produce is expanding the geographic scope of its voluntary recall of organic grape tomatoes. Although the volume of cases from the original production lot has not changed, the company recognizes the possibility that some customers may have distributed the organic grape tomatoes beyond the original 18 states to include all states in the U.S and Canada.

True Leaf Farms Expands
Voluntary Recall of Bagged, Chopped Romaine

FDA Release 9/29/11

http://www.fda.gov/Safety/Recalls/ucm274075.htm

Contact:
Consumer:
True Leaf Farms
800-799-9475

FOR IMMEDIATE RELEASE - September 29, 2011- True Leaf Farms is expanding its voluntary recall of romaine to include 2,498 cartons of chopped or shredded romaine because of the potential of contamination with Listeria monocytogenes. The initial recalled product was shipped between September 12 and 13 to a retail food service distributor in Oregon who further distributed it to at least two additional states, Washington and Idaho.

At the request of the US Food and Drug Administration the recall notification is expanded to cover additional product shipped to wholesale food service distributors in 19 states and Alberta, Canada. The states include Alaska, Alabama, Arizona, California, Colorado, Connecticut, Florida, Illinois, Kentucky, Maryland, Minnesota, Missouri, Nevada, New York, Ohio, Oregon, Pennsylvania, Tennessee and Vermont. All the romaine affected by this recall has a "use by date" of 9/29/11.

No illnesses related to this finding have been reported.

Listeria monocytogenes is an organism that can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.

The only outlet where the romaine was available for direct consumer purchase was at Unified Grocers, Inc. Cash & Carry Smart Food Service stores in Oregon, Washington, and Idaho. The product at those outlets was packed in True Leaf Farms cardboard cartons. All bags carry a "use by date" of 9/29/11. This product was labeled as follows:

2# bags, chopped romaine- Bag and box code B256-46438-8

Photos of the label on these bags can be viewed at www.churchbrothers.com/recall¹. FDA notified the company that a sample taken as part of a random check from a single bag of chopped romaine tested positive for Listeria monocytogenes. True Leaf Farms is working with FDA to inform consumers of this recall. In addition, the company is working with its food service distribution customers to ensure that other romaine products that may be implicated are pulled from the market.

"We are fully cooperating with the FDA, and we are contacting all of our customers to ensure prompt removal of any product potentially associated with the recall," said Steve Church, True Leaf Farms. "We are committed to conducting this recall quickly and efficiently to reduce any risk to public health."

Anyone who has in their possession the recalled romaine as described above should not consume it, and should either destroy it or call Church Brothers, LLC for product pickup.

Consumers with questions or who need information may call Church Brothers, LLC, the sales agent for True Leaf Farms, at 1-800-799-9475, or may visit www.churchbrothers.com² for updates.

Andrew Williamson Fresh Produce Expands Possible Distribution Area of Voluntary
Organic Grape Tomato Recall Recall Still Confined to Original Production Lot

FDA Release 9/28/11

http://www.fda.gov/Safety/Recalls/ucm273948.htm

Contact:
Consumer
619-661-6000
info@andrew-williamson.com

FOR IMMEDIATE RELEASE - September 28, 2011 - Andrew Williamson Fresh Produce is expanding the geographic scope of its voluntary recall of organic grape tomatoes. Although the volume of cases from the original production lot has not changed, the company recognizes the possibility that some customers may have distributed the organic grape tomatoes beyond the original 18 states. Therefore, the company is extending the recall to all states in the U.S. The recall includes Canada, as initially indicated.

The recall notice is being issued out of an abundance of caution because one clamshell of Limited Edition organic grape tomatoes tested positive for Salmonella in a random sample collected and tested by the United States Department of Agriculture in Michigan.

Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

All customers who received the organic grape tomatoes directly from the company were notified on September 28 and advised to discard any existing product. No illnesses have been reported in association with this product.

The organic grape tomatoes are sold in 10.5 oz. plastic “clam shell” containers containing UPC code 033383655925, located on the front of the package, below the barcode. The containers also have the words “LIMITED EDITION” and “Product of Mexico” printed on the label. The organic grape tomatoes are also sold in 7 oz. plastic “clam shell” containers with Barcode 20025465, and marketed under the “Fresh & Easy” brand.

The voluntary recall only involves Limited Edition and Fresh & Easy™ labeled organic grape tomatoes and does not involve any other Limited Edition or Fresh & Easy™ branded produce items. Consumers who have any remaining product with UPC code 033383655925 or Barcode 20025465 should not consume it, but should instead discard it. As an added safety measure, retailers are encouraged to check their inventories and store shelves to confirm that product is no longer available for purchase. Andrew Williamson Fresh Produce customer service representatives are contacting retailers to confirm that the recalled product is removed from commerce.

“At Andrew Williamson Fresh Produce our highest priority is the safety and welfare of the consumer. We are committed to the highest standards of food safety and will continue to rigorously pursue the highest food safety levels possible,” said Fred Williamson, President and CEO.

Consumers with questions may contact Andrew Williamson Fresh Produce at 1 (619) 661-6000, Monday-Friday, 8am–5pm pacific time, or email questions to info@andrew-williamson.com.

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Listeria Contamination from Cantaloupes

September 29, 2011

There are currently 72 illnesses and 13 deaths reported to be linked to the Listeria contamination of Jensen Farms Cantaloupes. This product has been shipped to at least 22 states.

Scientists are still searching to determine how the Cantaloupes became contaminated.
Because of the complexity of the supply chain, that is selling and reselling of produce, government officials found the designated cantaloupes in more states than previously reported.
In addition to concerns on the cantaloupes themselves, consumers are also advised to clean and disinfect refrigerators and other food contact surfaces. Being that Listeria can grow at refrigeration temperatures, contaminated melons can lead to Listeria contamination of other foods stored in the refrigerator or other surfaces that contacted the melons.
Listeria is particularly harmful to high risk populations (elderly, young, and pregnant women). It infects white blood cells and leads to septicemia (blood infection), meningitis, and abortion. Because of the high mortality rate, it is important for consumers to take appropriate precautions.
Incubation times can range from 1 to 3 weeks or longer, so there is the potential for additional illnesses. Cantaloupes have a short shelf-life, approximately two weeks.

-Martin Bucknavage

----------------------------------------------------------------------------------------------------------Consumer Safety Information on the Recalled Whole Cantaloupes by Jensen Farms

FDA Release Updated September 28, 2011

http://www.fda.gov/Food/FoodSafety/CORENetwork/ucm272372.htm#investigation

FDA and its state partners are conducting checks at retail stores, wholesalers and distributors to make sure they have received notification about the Jensen Farms’ whole cantaloupe recall and that they have taken appropriate action to notify their customers and remove the recalled whole cantaloupes from the shelves.

Because some of the wholesalers and distributors may have further distributed the recalled cantaloupes to food processers, it is possible that additional products that contain cantaloupe from Jensen Farms could be recalled. There is no indication of foreign distribution at this time. Should FDA discover any information that contaminated cantaloupe is still in the marketplace, the Agency will work with the necessary parties to facilitate voluntary recalls of the product and take the necessary steps to protect the safety of the public’s health.

Consumer Safety Information

Listeria can grow at refrigerator temperatures, about 40^◦ Fahrenheit (4^◦ Celsius). The longer ready-to-eat refrigerated foods are stored in the refrigerator, the more opportunity Listeria has to grow.

It is very important that consumers clean their refrigerators and other food preparation surfaces. Consumers should follow these simple steps:

Wash hands with warm water and soap for at least 20 seconds before and after handling food.
Wash the inside walls and shelves of the refrigerator, cutting boards and countertops; then sanitize them with a solution of one tablespoon of chlorine bleach to one gallon of hot water; dry with a clean cloth or paper towel that has not been previously used.
Wipe up spills in the refrigerator immediately and clean the refrigerator regularly.
Always wash hands with warm water and soap following the cleaning and sanitization process.

The FDA advises consumers not to eat the recalled cantaloupes and to throw them away. Do not try to wash the harmful bacteria off the cantaloupe as contamination may be both on the inside and outside of the cantaloupe. Cutting, slicing and dicing may also transfer harmful bacteria from the fruit’s surface to the fruit’s flesh.

Listeriosis is rare but can be fatal, especially in certain high-risk groups. These groups include older adults, people with compromised immune systems and unborn babies and newborns. In pregnant women, listeriosis can cause miscarriage, stillbirth, and serious illness or death in newborn babies, though the mother herself rarely becomes seriously ill. A person with listeriosis usually has fever and muscle aches. Persons who think they might have become ill should consult their doctor.

Jensen Farms Recall

Jensen Farms voluntarily recalled¹ its whole cantaloupes on Sept. 14 in response to the multi-state outbreak of listeriosis. Cantaloupes from other farms have not been linked to this outbreak.

The recalled cantaloupes were shipped from July 29 through September 10, 2011 to the following states: Arizona, Arkansas, California, Colorado, Idaho, Illinois, Kansas, Minnesota, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, North Dakota, Ohio, Oklahoma, Pennsylvania, South Dakota, Tennessee, Texas, Utah, Virginia, and Wyoming. There is no indication of foreign distribution at this time.

For more information on the epidemiologic investigation, please refer to CDC’s Investigation on the Multi-State Listeriosis Outbreak².

FDA’s Investigation

The FDA is conducting a root-cause investigation, which includes an environmental assessment, into the multi-state outbreak of listeriosis linked to the recalled whole cantaloupes by Jensen Farms. The FDA is working with its partners, including the State of Colorado, to determine how these recalled whole cantaloupes became contaminated with Listeria.

These types of investigations, in most cases, lead to preventive practices. When the FDA has new information in its investigation, the Agency will share its findings with consumers, industry and other federal, state and local health and regulatory agencies.

Multistate Outbreak of Listeriosis Linked to Whole Cantaloupes from Jensen Farms, Colorado

CDC Release

http://www.cdc.gov/listeria/outbreaks/index.html

Today's Highlights, September 27, 2011

· As of 11am EDT on September 26, 2011, a total of 72 persons infected with the four outbreak-associated strains of Listeria monocytogenes have been reported to CDC from 18 states. All illnesses started on or after July 31, 2011. The number of infected persons identified in each state is as follows: California (1), Colorado (15), Florida (1), Illinois (1), Indiana (2), Kansas (5), Maryland (1), Missouri (1), Montana (1), Nebraska (6), New Mexico (10), North Dakota (1), Oklahoma (8), Texas (14), Virginia (1), West Virginia (1), Wisconsin (2), and Wyoming (1).

· Thirteen deaths have been reported: 2 in Colorado, 1 in Kansas, 1 in Maryland, 1 in Missouri, 1 in Nebraska, 4 in New Mexico, 1 in Oklahoma, and 2 in Texas.

· Collaborative investigations by local, state, and federal public health and regulatory agencies indicate the source of the outbreak is whole cantaloupe grown at Jensen Farms’ production fields in Granada, Colorado.

· On September 14, 2011, FDA issued a press release to announce that Jensen Farms issued a voluntary recall of its Rocky Ford-brand cantaloupes after being linked to a multistate outbreak of listeriosis.

· CDC recommends that persons at high risk for listeriosis, including older adults, persons with weakened immune systems, and pregnant women, do not eat Rocky Ford cantaloupes from Jensen Farms.

· Other consumers who want to reduce their risk of Listeria infection should not eat Rocky Ford cantaloupes from Jensen Farms.

· Even if some of the cantaloupe has been eaten without becoming ill, dispose of the rest of the cantaloupe immediately. Listeria bacteria can grow in the cantaloupe at room and refrigerator temperatures.

· Cantaloupes that are known to NOT have come from Jensen Farms are safe to eat. If consumers are uncertain about the source of a cantaloupe for purchase, they should ask the grocery store. A cantaloupe purchased from an unknown source should be discarded: "when in doubt, throw it out."

· Go to September 27, 2011 for a full report.

· More information about listeriosis and recommendations to reduce the risk of getting listeriosis from food are available at CDC’s Listeriosis webpage.

· For more information on food outbreaks, please visit CDC’s Multistate Foodborne Outbreaks page.

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CDC

Clinical Features/Signs and Symptoms

Listeriosis is a serious infection caused by eating food contaminated with the bacterium Listeria monocytogenes. The disease primarily affects older adults, persons with weakened immune systems, pregnant women and newborns. Rarely, persons without these risk factors can also be affected.

A person with listeriosis usually has fever and muscle aches, often preceded by diarrhea or other gastrointestinal symptoms. Almost everyone who is diagnosed with listeriosis has "invasive" infection, in which the bacteria spread from the intestines to the blood stream or other body sites.

The symptoms vary with the infected person:

· Persons other than pregnant women: Symptoms, in addition to fever and muscle aches, can include headache, stiff neck, confusion, loss of balance, and convulsions.

· Pregnant women: Pregnant women typically experience only a mild, flu-like illness. However, infections during pregnancy can lead to miscarriage, stillbirth, premature delivery, or life-threatening infection of the newborn.

More general information about Listeriosis can be found at the CDC's Listeriosis webpage

Advice to Consumers

Contaminated cantaloupes may still be in grocery stores and in consumers' homes.

· CDC recommends that persons at high risk for listeriosis, including older adults, persons with weakened immune systems, and pregnant women, do not eat cantaloupes marketed as coming from the Rocky Ford region of Colorado.

· Consumers who have cantaloupes in their homes can check the label or inquire at the store where they purchased it to determine if the fruit was marketed as coming from the Rocky Ford region of Colorado.

· Listeriosis primarily affects older adults, persons with weakened immune systems, pregnant women, and newborns. Persons who think they might have become ill from eating possibly contaminated cantaloupes should consult their doctor immediately.

· Cantaloupes marketed as coming from the Rocky Ford region should be disposed of in a closed plastic bag placed in a sealed trash can. This will prevent people or animals from eating them.

Food items other than cantaloupes can also carry Listeria bacteria. People at high risk for listeriosis and those who prepare their meals can take steps to lower the risk.

· Rinse raw produce, such as fruits and vegetables, thoroughly under running tap water before eating. Dry the produce with a clean cloth or paper towel before cutting them up.

· Thoroughly cook raw meat and poultry.

· Heat hot dogs, deli meats, and cold cuts until they are steaming hot just before serving.

· Do not drink raw (unpasteurized) milk and do not eat fresh soft cheeses that have unpasteurized milk in them, especially Mexican style cheeses like queso fresco.

· Be sure that your refrigerator is at or below 40 degrees F, and your freezer at or below 0 degrees F by using a refrigerator thermometer.

· Follow general food safety guidelines for preparing food, such as those at FoodSafety.gov .

General Melon Safety Advice:

· Consumers and food preparers should wash their hands before and after handling any whole melon, such as cantaloupe, watermelon, or honeydew.

· Wash the melons and dry them with a clean cloth or paper towel before cutting.

· Cut melon should be promptly consumed or refrigerated at or less than 40 degrees F (32-34 degrees F is optimal for storage of cut melon).

· Cut melons left at room temperature for more than 4 hours should be discarded.

More information about Listeriosis and recommendations to reduce risk of getting Listeriosis from food can be found at the CDC's Listeriosis webpage.

Here is a nice publication on Cantaloupes.

http://ucanr.org/freepubs/docs/8095.pdf

Martin Bucknavage

Senior Food Safety Extension Associate

Penn State Department of Food Science

Penn State Extension

mwb124@psu.edu

www.foodsafety.psu.edu

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August 4, 2011

Cargill Recalls Ground Turkey Linked to Salmonella Outbreak

(My comments are in parenthesis and italicized.)

Cargill Meat Solutions is recalling 36 million pounds of ground turkey products that has been linked to a Salmonella outbreak with 79 infected individuals in 26 states. Of that, 22 have been hospitalized and there has been one death.

Cargill Meat Solutions Corporation, a Springdale, Ark. establishment, announced the recall on August 3^rd after learning their product may be contaminated with a multi-drug resistant strain of Salmonella Heidelberg. (One probable reason for the delay is the wide distribution of the cases and more importantly, the long time period over which the cases occurred. CDC receives many reports each day, and it can be difficult in identifying trends when there is only a case or two coming in at a time).

The products subject to recall today bear the establishment number "P-963" inside the USDA mark of inspection

According to the CDC on August 1^st, a total of 77 persons infected with the outbreak strain of Salmonella Heidelberg have been reported from 26 states between March 1 and August 1, 2011. The number of ill persons identified in each state is as follows:AL (1), AZ (2), CA (6), GA (1), IA (1), IL (7), IN (1), KY (2), LA (1), MA (1), MI (10), MN (1), MO (2), MS (1), NC (1), NE (2), NV (1), NY (2), OH (10), OK (1), OR (1), PA (5), SD (3), TN (2), TX (9), and WI (3).

The most common symptoms of salmonella are diarrhea, abdominal cramps and fever within eight to 72 hours of eating a contaminated product. It can be life-threatening to some with weakened immune systems.

It is important that all poultry products be cooked to the proper temperature of 165ºF. It is also important to prevent cross contamination through thorough hand washing after handling raw meat products such as poultry and to clean any surfaces that have come into contact with raw poultry including knives and cutting boards. Consumers with questions about this recall should contact Cargill's consumer relations toll free telephone number at 1-888-812-1646. (People tend to undercooked or mishandle ground meat, whether it is ground beef or ground turkey. Additionally, it is very difficult to use color or firmness as an indicator of doneness when cooking raw ground poultry – the safest way to measure doneness is to use a thermometer, making sure ground poultry has reached 165ºF).

Additional resources;

http://www.fsis.usda.gov/News_&_Events/Recall_060_2011_Release/index.asp?s_cid=w_c_sms_cont_001

http://www.cdc.gov/salmonella/heidelberg/080111/index.html

http://www.cargill.com/news-center/news-releases/2011/NA3047807.jsp

Martin Bucknavage

Senior Food Safety Extension Associate

Penn State Department of Food Science

mwb124@psu.edu

____________________________________________________________________________

What would summer be like without some Salmonella…nice. However, Salmonella does not take a summer vacation. There are three current issues in the US related to Salmonella. (Links below). Martin Bucknavage.

1) Sprouts – The conditions for growing sprouts are also good for growing Salmonella. This outbreak has affected 20 or 21 people thus far. After the outbreak in Germany that was related to sprouts, people should probably rethink about their fondness of sprouts, especially if they have a condition that makes them more susceptible to foodborne illness.

2) Cantaloupes – Like sprouts, cantaloupe is another culprit with regard to carrying Salmonella. Harvested from the ground, it is subject to contaminants in the soil, especially when manure is used. The rough surface then makes removal of those contaminants, namely Salmonella, difficult. Consumers need to scrub those melons and be sure to refrigerate once sliced. There have been no reported illnesses to date.

3) Baby Chicks – As we know, poultry can carry Salmonella, and if a hatchery does not have Salmonella control procedures in place (remember the outbreak related to eggs from earlier this year), chicks will be infected with Salmonella. Pet reptiles pose the same risk regarding Salmonella. Why not get a puppy, a kitten, or a rabbit? 49 unlucky individuals have been diagnosed with Salmonella, 39% of those people are less than 5 years old.

JUNE 28, 2011: According to the Centers for Disease Control and Prevention (CDC), there are currently a total of 21 reported cases, including 3 hospitalizations, of Salmonella Enteritidis. More information can be found in the CDC press release¹.

FDA: Do not eat Evergreen Produce brand alfalfa sprouts or spicy sprouts
Sprouts may contain Salmonella Enteritidis; pathogen different from the one in European outbreak

Fast Facts

The FDA is warning consumers not to eat alfalfa sprouts or spicy sprouts from plastic bags labeled “Evergreen Produce” or “Evergreen Produce Inc.”
The sprouts are possibly linked to 20 reported cases, including one hospitalization, of Salmonella Enteritidis in Idaho, Montana, New Jersey, North Dakota and Washington State.
The elderly, infants and those with impaired immune systems are more likely to have a severe illness from Salmonella infection.
Consumers, retailers and others who have alfalfa sprouts or spicy sprouts in plastic bags labeled “Evergreen Produce” or “Evergreen Produce Inc.” should discard them in a sealed container so people and animals, including wild animals, cannot eat them.

What is the Problem?
The FDA is advising consumers not to eat Evergreen Produce brand alfalfa sprouts and spicy sprouts. The sprouts are possibly linked to 20 reported cases, including one hospitalization, of Salmonella Enteritidis in Idaho, Montana, New Jersey, North Dakota and Washington State. The strain of S. Enteritidis is rarely seen at this frequency.

The pathogen associated with this outbreak is different from the pathogen associated with the outbreak in Europe.

What are the Symptoms of Illness/Injury?
Most persons infected with Salmonella develop diarrhea, fever and abdominal cramps 12 to 72 hours after infection. The illness usually lasts four to seven days, and most persons recover without treatment. However, some individuals may require hospitalization from severe diarrhea. Salmonella infection may spread from the intestines to the blood stream and then to other body sites. It can cause death unless the person is treated promptly with antibiotics. The elderly, infants and those with impaired immune systems are more likely to become severely ill from Salmonella infection.

Who is at Risk?
The elderly, infants and those with impaired immune systems are more likely to become severely ill from Salmonella infection. The bacterium can cause serious and sometimes fatal infections in these vulnerable populations. Most healthy individuals recover from Salmonella infections within four to seven days without treatment.

What Do Consumers Need To Do?
Consumers should not eat alfalfa sprouts or spicy sprouts from plastic bags labeled “Evergreen Produce” or “Evergreen Produce Inc.” Consumers, retailers and others who have sprouts in plastic bags labeled “Evergreen Produce” or “Evergreen Produce Inc.” should throw them away in a sealed container so people and animals, including wild animals, cannot eat them.

Consumers who think they may have become ill from eating possibly contaminated sprouts should consult their health care providers.

Sprouts are a known source of foodborne illness. Since 1996, there have been at least 30 reported outbreaks of foodborne illness associated with different types of raw and lightly cooked sprouts. Most of these outbreaks were caused by Salmonella and E. coli. The FDA advises that children, the elderly, pregnant women, and persons with weakened immune systems should avoid eating raw sprouts of any kind (including alfalfa, clover, radish and mung bean sprouts). To reduce the chance of foodborne illness, FDA advises consumers to cook sprouts thoroughly and to request raw sprouts not be added to your food.

What Does the Product Look Like?
The possibly contaminated alfalfa sprouts and spicy sprouts are sold in plastic bags labeled “Evergreen Produce” or “Evergreen Produce Inc.”

The alfalfa sprouts are packaged in 4-ounce and 16-ounce plastic bags with pre-printed labels. They are also packaged in 1-pound and 5-pound plastic bags with stick-on labels.

The spicy sprouts are packaged in 4-ounce plastic bags with pre-printed labels and 1-pound plastic bags with stick-on labels.

Where is it Distributed?
To date, the FDA is aware of distribution in Idaho, Montana and Washington State. However, consumers and retailers in neighboring states should check the product label to ensure they are not eating or selling Evergreen Produce brand alfalfa sprouts or spicy sprouts.

What is Being Done about the Problem?
FDA is investigating the problem in collaboration with the Centers for Disease Control and Prevention (CDC) and public health agencies in those states where illnesses have occurred. The investigation is ongoing. The FDA is also working with state authorities to take appropriate action to address any product that may be remaining on the market.

Who Should be Contacted?
Consumers with questions about sprout safety should contact 1-800-SAFEFOOD.

Also, CDC links:

http://www.cdc.gov/salmonella/sprouts-enteritidis0611/062611/

http://www.cdc.gov/salmonella/sprouts-enteritidis0611/index.html

Eagle Produce, LLC Recalls Cantaloupe Due To Possible Health Risk

06/24/2011 06:37 PM EDT

FOR IMMEDIATE RELEASE - June 24, 2011 - Scottsdale, AZ - Eagle Produce, LLC of Scottsdale, Arizona has announced a limited recall of certain cantaloupes shipped from Arizona to upstate New York in late May, due to their potential to be contaminated with salmonella. Although no illnesses have been reported, Eagle Produce has voluntarily decided to recall the potentially affected shipments, which were sold at Sam’s Club between June 2 and June 17, 2011. Sam’s Club has withdrawn all cantaloupes from the Clubs and sent a notification to Members that bought these melons from Clubs served by the Johnstown, NY and Pottsville, PA distribution centers.

Salmonella an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

The recall is limited to approximately 1760 cartons of cantaloupes, each containing 9 melons, for sale in bulk, in brown cardboard cartons each with the Kandy logo in white with the word 'Cantaloupes' in white lettering on a red background. The cartons have the lot code 147 count 9 printed on the side of the carton. Each melon bears a Kandy sticker with the words 'Cantaloupe USA'.

The recall is being implemented as a result of a routine and random test directed by the USDA and carried out by the New York Department of Agriculture. The company has ceased the production and distribution of the product in question.

Consumers who believe that they are in possession of uneaten cantaloupes affected by this recall may contact Eagle Produce at (480) 323-6177 Monday through Friday 8:00 AM – 5:00 PM MST (Arizona time).

Also, CDC link.

http://www.cdc.gov/salmonella/panama0311/062311/index.html

Investigation Update: Multistate Outbreak of Human Salmonella Altona and Salmonella Johannesburg Infections Linked to Chicks and Ducklings

June 29, 2011 CDC

Introduction

CDC is collaborating with public health and agriculture officials in many states and the U.S. Department of Agriculture's (USDA) National Poultry Improvement Plan (NPIP) to investigate two outbreaks. The first is an outbreak of human Salmonella Altona infections, and the second is an outbreak of human Salmonella Johannesburg infections. Both of these are rare types of Salmonella, and ill persons in both outbreaks have a similar geographic distribution. Investigators are using the PulseNet system to identify cases of illness that may be part of this outbreak. In PulseNet, the national network of public health and food regulatory agency laboratories coordinated by CDC, DNA is analyzed from bacteria obtained through diagnostic testing of ill people.

These outbreaks can be visually described with a chart showing the number of persons who became ill each day. This chart is called an epidemic curve or epi curve. Illnesses that occurred after June 10, 2011 might not yet be reported due to the time it takes between when a person becomes ill and when the illness is reported. This takes an average of 2 to 3 weeks. Please see the Salmonella Outbreak Investigations: Timeline for Reporting Cases for more details.

Salmonella Altona Outbreak Investigation

As of June 27, 2011, a total of 49 individuals infected with the outbreak strain of Salmonella Altona have been reported from 16 states. The number of ill persons identified in each state is as follows: Georgia (1), Indiana (1), Kentucky (5), Maryland (4), Michigan (1), Minnesota (1), New Hampshire (1), New York (2), North Carolina (8), Ohio (9), Pennsylvania (5), Tennessee (3), Virginia (4), Vermont (1), Wisconsin (1), and West Virginia (2).

Among the persons with reported dates available, illnesses began between February 25, 2011 and June 6, 2011. Infected individuals range in age from less than one year old to 86 years old, and 39% of ill persons are 5 years of age or younger. Forty-nine percent of patients are male. Among the 44 patients with available information, 12 (27%) were hospitalized. No deaths have been reported.

In interviews, ill persons answered questions about contact with animals and foods consumed during the week before becoming ill. Thirty three (77%) of 43 ill persons interviewed reported contact with live poultry (chicks, chickens, ducklings, ducks, geese, and turkeys) before becoming ill. Of ill persons who could recall the type of live poultry with which they had contact, 32 identified chicks, ducklings, or both, and 25 (86%) of 29 ill persons with available vendor information reported purchasing chicks and ducklings from multiple locations of a nationwide agriculture feed store, Feed Store Chain A. Ill persons reported purchasing live poultry for either backyard flocks to produce eggs or as pets.

In May and June 2011, laboratory testing yielded Salmonella Altona bacteria from multiple samples: three samples from a chick and its environment collected from an ill person’s household in Ohio, three samples collected from chick and duckling displays at two locations of Feed Store Chain A in North Carolina, and three samples from a chicken and two ducks collected from an ill person’s household in Vermont. Findings of multiple traceback investigations of live chicks and ducklings from homes of ill persons have identified a single mail-order hatchery in Ohio as the source of these chicks and ducklings.

Clinical Features/Signs and Symptoms

Most persons infected with Salmonella bacteria develop diarrhea, fever, and abdominal cramps 12-72 hours after infection. Infection is usually diagnosed by culture of a stool sample. The illness usually lasts from 4 to 7 days. Although most people recover without treatment, severe infections may occur. Infants, elderly persons, and those with weakened immune systems are more likely than others to develop severe illness. When severe infection occurs, Salmonella bacteria may spread from the intestines to the bloodstream and then to other body sites and can cause death unless the person is treated promptly with antibiotics.

More general information about Salmonella can be found at the CDC’s Salmonella webpage.

Advice to Consumers

Wash your hands thoroughly with soap and water right after touching live poultry or anything in the area where they live and roam. Adults should supervise hand washing for young children.
If soap and water are not readily available, use hand sanitizer until you are able to wash your hands thoroughly with soap and water.
Clean any equipment or materials associated with raising or caring for live poultry outside the house, such as cages or feed or water containers.
Do not let children younger than 5 years of age, elderly persons, or people with weak immune systems handle or touch chicks, ducklings, or other live poultry.
Do not let live poultry inside the house, in bathrooms, or especially in areas where food or drink is prepared, served, or stored, such as kitchens, or outdoor patios.
Do not snuggle or kiss the birds, touch your mouth, or eat or drink around live poultry.

Advice to Mail-order Hatcheries and Feed Stores Who Sell or Display Live Poultry

Mail-order hatcheries, agricultural feed stores, and others who sell or display chicks, ducklings and other live poultry should provide health-related information to owners and potential purchasers of these birds prior to the point of purchase. This should include information about the risk of acquiring a Salmonella infection from contact with live poultry.
Mail-order hatcheries and agricultural feed stores should implement interventions to prevent human Salmonella infections associated with contact with live poultry.
An example flyer on the risk of human Salmonella infections from contact with live poultry and prevention recommendations is available in English [PDF - 795 KB] and Spanish [PDF - 726 KB].
More information on displaying animals in public settings can be found in the 2011 Compendium of Measures to Prevent Diseases Associated with Animals in Public Settings [PDF - 1,300 KB]

E. coli outbreak in Germany

June 3, 2011

In Germany, a novel strain of E.coli is now responsible for approximately 2000 cases of illness with approximately 500 having HUS (Hemolytic Uremic Syndrome) and has resulted in 19 deaths. This strain, E. coli O104, is a novel strain that posses the traits of two different pathogenic E.coli.

One is EAEC (Enteroaggregative E. coli) which has the capabilities of “sticking’ to the intestinal lining, and producing a mucoid film that protects it. EAEC normally results in prolonged diarrheal illness.
The other is STEC E. coli that produces a shiga toxin. The illness is characterized by severe bloody diarrhea and can result in HUS, a life threatening condition that results from the loss of kidney function.
Put together, through having genes from both, this organism is extremely pathogenic. By being able to persist in the intestinal tract longer, there is increased risk for HUS.

The illness appears to have started in Northern Germany. People have been asked to avoid cucumbers, leafy greens, and raw tomatoes, although the exact source of contamination is not known at this point.

http://www.eurosurveillance.org/ViewArticle.aspx?ArticleId=19883

Penn State’s resident expert on EAEC, Dr. Edward Dudley, has supplied some excellent reviews of EAEC.

While there is no apparent risk at this time in the US, except perhaps for those that have traveled to Germany in the past month, it is always important to follow good personal hygiene with preparing and handling food.

Wash hands thoroughly before preparing food, especially after using the restroom.
If you have diarrhea, avoid preparing food. If you work in a foodservice, retail or food manufacturing facility, stay home.

Farmers and gardeners should always practice Good Agricultural Practices, especially when using manure as a fertilizer. Fertilizers should be properly composted prior to application.

__________________________________________________________________________

Food Safety after a flood

UVM Extension fact sheet, May 2011

After a flood has devestated your home or business, there are many things to be considered, one of which is food safety. Flood water should generally be considered as being contaminated as it is difficult to determine what it has contacted on its way to your property. Water from floods can be contaminated with sewage or animal waste, particularly if they occur in areas near waste water treatment facilities or livestock operations. Raw sewage and animal waste contains bacteria that can cause illness if contaminated foods are eaten. Flood waters that cover roads, vehicles, solid waste facilities, or pass by manufacturing or business sites can carry heavy metals and other industrial contaminants which can also be hazardous to human health.

see fact sheet; http://www.uvm.edu/extension/food/pdfs/food_safety_after_floods_may2011.pdf

source; Dr. Londa Nwadike, UVM Extension Food Safety Specialist

The Food and Drug Administration (FDA) provides consumers with information about returning to a flooded home.

http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm076993.htm

____________________________________________________________________________

APRIL 7, 2011

United States Food Safety and RADIATION from Japan

In light of the leakage from Japan’s nuclear facilities following the tsunami, questions have been raised regarding the safety of the US food supply. Based upon the government reports, there is currently no risk to the US food supply. This includes fallout here in the US from radiation released into the atmosphere and foods imported from areas with the potential for higher exposure.

EPA has only detected miniscule amounts of radiation in milk that can be attributed to the Japanese disaster, but these were so small that they pose no threat to human health. The levels found were 5000 times lower than the level set by FDA. Considering that and having a half-life of 8 days, there are currently no reasons to avoid drinking milk.

http://www.epa.gov/radiation/understand/perspective.html

Radioactive material gets into milk when those materials drop from the atmosphere onto grasses which are then eaten by cow. The EPA and FDA have increased the level of monitoring food, drinking water, and rainwater. There have been a number of monitoring stations throughout the US that have detected some levels, but this was expected. However, the levels seen must be put in perspective.

According to the EPA “Drinking water samples from two locations, Boise, Idaho and Richland, Washington, showed trace amounts of Iodine-131 – about 0.2 picocuries per liter in each case. Even an infant would have to drink almost 7,000 liters of this water to receive a radiation dose equivalent to a day's worth of the natural background radiation exposure we experience continuously from natural sources of radioactivity in our environment.”

FDA has said that no food is being exported from the affected area, and they are monitoring imported products from other areas of Japan, and at this point, there has not been any radiation detected. In addition, the US imports very little food from Japan. It is estimated that only 4% of our imported food comes from Japan.

http://www.fda.gov/newsevents/publichealthfocus/ucm247403.htm

There is specific concern with seafood with higher levels of radioactive materials making its way into the US. Besides blocking seafood from the infected areas, FDA has increased its monitoring seafood coming into the US and state that there is no risk related to seafood.

Feburary 24, 2011

Sick Food Workers a Concern

In a research article published in the February, 2011 edition of Journal of Food Protection, a survey was conducted among foodservice workers that found that about 12% said that they had come to work while sick, suffering from symptoms such as diarrhea or vomiting. This is alarming in that these people could have potentially spread disease to the people who consume the foods their establishments were serving. Foodborne pathogens such as Norovirus, Hepatitis A, and Shigella are often spread by sick workers to the restaurant patrons through the food.

In July of 2009, a worker in Illinois continued to work at an Illinois fast food restaurant chain after she had been diagnosed with Hepatitis A. In the week that she worked, she had potentially exposed up to 10,000 people to the virus. Even though many of these patrons immediately went to get vaccinated when the news story was released, 20 patrons who had not became ill with that virus.

Why do people still go to work while ill? One issue is that many workers as well as their managers don’t fully understand the implications of foodborne illness, either on their patrons, or on the business where they work. When an employee calls in sick and the restaurant is really busy, it is often the case that the employee is told to come to work anyway.

Another reason is that these are hard economic times and with so many people work paycheck to paycheck, it is financially difficult for those people to stay home from work. They need the money so they come into work and try to hide the fact that they are ill. I also think that many look at working while sick as a badge of courage. They have this need to “tough it out”. In reality, these folks may be doing far more harm than good.

It is important when someone has the symptoms of diarrhea, vomiting, or jaundice that they stay away from the workplace, and if they have a sore throat and fever, they should be restricted from preparing and serving food. Retail and foodservice establishments must make sure that employees know that when ill, they should not be working with food. At the very least, they should contact their managers and inform them of their illnesses.

It is important that managers include this as part of employee training, both when employees are new and then regularly after that as a reminder. Managers should also be observant of their employees, looking out for any of these symptoms. If illness is suspected, the employee should be sent home immediately. After that, it is important to follow-up with the sick employee so that if it is indeed a foodborne pathogen, the manager will need to contact the local health department.

This recommendations are not just for the foodservice or retail food establishments, but also important for those who prepare food for their families, or those who work in childcare or elderly care facilities, and in food processing. Children and elderly are especially susceptible to foodborne illness, so we need to take extra precautions when working with these groups.

http://www.theglobeandmail.com/life/the-hot-button/restaurant-workers-often-handle-food-while-ill-study/article1913084/

February 3, 2011

CDC Website Provides Raw Milk Information

Many people believe that foods with minimal or no processing like organic and locally-grown foods are better for their health. But when people choose to drink raw milk, that is milk that has not been pasteurized, the impact on one's health can be quite severe. Mary McGonigle-Martin discovered the dangers of raw milk when her young son ended up in a California hospital for several weeks as doctors fought to save his life. >> learn more

FOOD SAFETY MODERNIZATION ACT NOW LAW

On January 4^th, the President signed the Food Safety Modernization Act into law. This new legislation is regarded as the most sweeping change to food regulations in the last 100 years. Was it needed – yes, our food system has changed considerably – the US is importing an increasing large percentage of its food, food is more centrally produced and mass distributed, and the consumer demand more fresh, ready-to-eat food. While the US food system has evolved for providing plentiful and affordable food, a misstep in the food supply chain can impact a lot of people.

The focus of this regulation is to give more power to the FDA to prevent and respond to food safety issues for this vast food chain. It gives FDA more access to food facility records when the food item is believed to be a threat of adverse health consequence. It will give FDA authority to set standards for produce safety. It will give FDA power to order a recall when a food item has been linked to illness.

This new regulation will also require that all food facilities under FDA jurisdiction have food safety plans. Food safety plans are the guide for how a facility controls the process of producing safe food. While many facilities already have HACCP plans in place, forthcoming regulations will make these plans accessible to a government inspector. An important facet of this requirement is that it will provide the inspector a map as to how the food facility is controlling safety and thus allow that inspector to do his job better.

Another big impact area will be on imports. FDA will have the authority to work with foreign governments as well as with foreign suppliers to ensure safety of food that is destined for the United States. It will require importers have verification procedures for ensuring control of food safety risks. It also directs FDA to establish offices in at least five foreign countries in order to better impact the safety of FDA regulated products.

Traceability is another area that the FDA will be issuing regulations. There are many challenges that will need to be addressed in order to improve traceability from farm to table. One element of the Act is to provide resources for the FDA to establish pilot projects to explore methods to improve traceability systems.

While some are not comfortable with giving more power to the federal government in our food supply, they must realize that it is already there for some food products. Currently, the USDA has a large hand in the processing of meat and poultry products, having inspectors in plants is a normal occurrence. These USDA regulated plants are also required to have a food safety plan, or HACCP plan. The Food Safety Modernization Act will increase the number of required inspections, especially for facilities that produce foods that produce products considered to be higher risk. However, the level of inspection will still be below what USDA currently does.

Does this new regulation mean that all food will be safe and that there will not be food related outbreaks? No, but it raises the playing field for all companies that produce food. Increasing the possibility of inspection and requiring the foods to have developed food safety plans will hopefully get more companies to put effort into producing safe food. As we saw with the recent egg related outbreak of Salmonella, or the PCA peanut butter outbreak, there are companies that had lax systems in place. By giving FDA more capabilities, hopefully less-than-good companies will be forced to raise their standards.

Just because the Act is now signed into law, it also does not mean that all the work is done. First, FDA will still need to develop the regulations. And there will no doubt be much wrangling yet to occur as FDA details how they plan to enact the provisions in the law. Also, there will be questions of funding. As FDA moves forward with increasing involvement, both domestic and abroad, they will need additional funds to support those activities. One way this Act helps to minimize funding needs is through focusing on products with the highest risk. This Act requires the FDA determine the most significant products and to put in place standard practices or guidance to help reduce risk associated with these products. It also requires that FDA target inspection resources based upon the risk profile of the facility, placing increased frequency of inspection upon those facilities with higher risk.

To access the Food Safety Modernization Act

http://www.govtrack.us/congress/bill.xpd?bill=s111-510

Egg Safety

Two Iowa farms recently recalled a half billion eggs after eggs were linked to a outbreak of salmonellosis. The strain of Salmonella, Salmonella Enteritidis, can contaminates the egg from infected chickens through transovarian transmission. While proper cooking eliminates the bacteria, people become infected through the consumption of undercooked eggs (where the yolk or whites are still runny) or raw eggs (that are used in recipes for such foods as salad dressings, hollandaise sauce, or meringue).

The industry has made great strides at reducing the risk of Salmonella in eggs, however it must be remembered that all eggs can potentially contain Salmonella.

According to the CDC website ( http://www.cdc.gov/Features/SalmonellaEggs/ )

1. Keep eggs refrigerated at ≤ 45° F (≤7° C) at all times.
2. Discard cracked or dirty eggs.
3. Wash hands, cooking utensils, and food preparation surfaces with soap and water after contact with raw eggs.
4. Eggs should be cooked until both the white and the yolk are firm and eaten promptly after cooking.
5. Do not keep eggs warm or at room temperature for more than 2 hours.
6. Refrigerate unused or leftover egg-containing foods promptly.
7. Avoid eating raw eggs.
8. Avoid restaurant dishes made with raw or undercooked, unpasteurized eggs. Restaurants should use pasteurized eggs in any recipe (such as Hollandaise sauce or Caesar salad dressing) that calls for raw eggs.
9. Consumption of raw or undercooked eggs should be avoided, especially by young children, elderly persons, and persons with weakened immune systems or debilitating illness.