Heidelberg

  • Consumers as critical control point: 190 sickened in multistate outbreak of human Salmonella Heidelberg infections linked to kosher broiled chicken livers

    Posted: January 11th, 2012 - 8:54pm by Doug Powell

    I don’t know who eats broiled chicken livers, but enough people do that 190 of them got sick in six states since April 2011, from Salmonella Heidelberg in the partially-cooked product.

    The outbreak is another talking point in the point-the-finger approach to foodborne illness: dumb consumers, you should read the labels and know these thingies need to be fully cooked. And watch the cross-contamination.

    • A total of 190 illnesses due to Salmonella Heidelberg with the outbreak pattern were reported from 6 states.
    • The number of ill persons identified in each state the product is distributed to is as follows: New York (109), New Jersey (62), Pennsylvania (10), Maryland (6), Ohio (2), and Minnesota (1).
    • Collaborative investigative efforts of state, local, and federal public health and regulatory agencies indicated that a product labeled as “kosher broiled chicken livers” is the source of this outbreak.
    • Contaminated "kosher broiled chicken livers" were recalled from grocery stores but may still be in consumers' homes.
    • Among persons for whom information is available in in these states, ill persons ranged in age from <1 to 97 years with a median age of 14 years. Forty-nine percent were female. Among the 154 ill persons with available information, 30 (19%) were hospitalized. No deaths were reported.

    Consumers may have incorrectly thought the use of the word “broiled” in the label meant the chicken liver was ready-to-eat; however, these chicken livers must be fully cooked before eating. How the hell would anyone know?

     

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    Cdc, chicken liver, food safety, Heidelberg, Illness, Outbreak, salmonella
  • 77 sick from salmonella in ground turkey

    Posted: July 29th, 2011 - 7:03pm by Doug Powell

    At least 77 illnesses of Salmonella Heidelberg in 26 states have been linked to consumption of ground turkey products.

    The U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) is issuing a public health alert due to concerns about illnesses caused by Salmonella Heidelberg that may be associated with use and consumption of ground turkey.

    This public health alert was initiated after continuous medical reports, ongoing investigations and testing conducted by various departments of health across the nation determined there is an association between consumption of ground turkey products and an estimated 77 illnesses reported in 26 states. The illnesses were linked through an epidemiologic investigation and PFGE analyses by state health departments and The Centers for Disease Control and Prevention (CDC).

    FSIS reminds consumers of the critical importance of following package cooking instructions for frozen or fresh ground turkey products and general food safety guidelines when handling and preparing any raw meat or poultry. In particular, while cooking instructions may give a specific number of minutes of cooking for each side of the patty in order to attain 165 °F internal temperature, consumers should be aware that actual time may vary depending on the cooking method (broiling, frying, or grilling) and the temperature of the product (chilled versus frozen) so it is important that the final temperature of 165 °F must be reached for safety. Please do not rely on the cooking time for each side of the patty, but use a food thermometer.

    Ground turkey and ground turkey dishes should always be cooked to 165 °F internal temperature as measured with a food thermometer; leftovers also should be reheated to 165 °F. The color of cooked poultry is not always a sure sign of its safety. Only by using a food thermometer can one accurately determine that poultry has reached a safe minimum internal temperature of 165 °F throughout the product. Turkey can remain pink even after cooking to a safe minimum internal temperature of 165 °F. The meat of smoked turkey is always pink.

    Better than ‘piping hot.’ But watch out for the cross-contamination.
     

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    food safety, groun turkey, Heidelberg, Illness, salmonella