Meat served at firefighter's fundraiser source of E. coli O157:H7; sickens 27
Pamela Sage told California’s Contra Costa Times that it's hard to believe tri-tip served at a Sept. 6 benefit barbecue to support volunteer firefighters made at least 27 people sick with E. coli O157:H7.
Sage said if the bacteria really did come from the meat or other food served at the event, she and the other firefighters would be glad to take responsibility for it, but the meat was handled with great care, meat thermometers were used to ensure it was done, and it was served with tongs. Sage also said the Public Health Department had acted irresponsibly in identifying the tri-tip as the source of the bacteria when officials still weren't sure.
That was two weeks ago.
On Monday, Butte County Public Health confirmed that E. coli O157:H7 grown form leftover samples of the tri-tip meat were a genetic match with samples from sick people.
Epidemiology remains a powerful tool.
Dr. Mark Lundberg, Butte County health officer said it's still not known how the cooked meat became contaminated, and it may never be known.
Food preparers at the event had the right equipment and, according to interviews, seemed to do everything right, he said, but obviously something went wrong.
When large amounts of food are prepared there is the potential for contamination, he said. It's possible the cooked meat came into contact with juices from the raw meat. Or possibly, he said, someone who helped prepare the food was sick and didn't wash his or her hands properly.
Bill Marler says an intact cut like tri-tip could became contaminated during the tenderizing process.
Tega Cay, S.C. fire department barbecue food contaminated; throw it away
Firefighters sold approximately 3,000 servings of food and the York County Public Health Department has identified more than 40 people who became ill. Many people bought barbecue in bulk for freezing and later use.Tests are under way to identify the cause of the illness.
How to properly cook hamburgers
Cooking burgers to 160°F is the only sure way to tell that it is fully cooked. Cooking hamburgers to 160°F kills unwanted microorganisms such as E. coli O157:H7, a deadly ingredient. The U.S. Center for Disease Control and Prevention estimates 61 deaths a year from E. coli, and thousands more ill. Ground beef was recalled 19 different times in 2007 for E. coli contamination.
E. coli O157:H7 loves hiding in the intestines of animals, such as cows. During slaughter, if workers do not follow safe practices it can get onto the cuts of meat. Steaks can be cooked to varying degrees of doneness because any potential for microorganisms exists only on the surface. However, with ground beef the muscle is mixed up and the organisms are spread throughout the meat.
When cooking, don’t rely on the burger’s appearance to tell if it is done. Many people think a burger that is no longer pink is a done burger. This is not the case as pointed out in many studies (here, here, and here). Sometimes burgers look done well before they hit 160°F.
To measure the temperature of a burger, go out and buy a tip sensitive digital thermometer. Remove the burger from the grill or stove and insert the thermometer into the side of the meat all the way to the center. Wait until the thermometer reads 160°F before serving. Add the toppings of your choice, and enjoy!
Podcast 1
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References
Hunt, M.C., O. Sørheim, E. Slinde. Color and Heat Denaturation of Myoglobin Forms in Ground Beef. Journal of Food Science Volume 64 Issue 5 Page 847-851, September 1999.
http://www.blackwell-synergy.com/doi/abs/10.1111/j.1365-2621.1999.tb15925.x?prevSearch=authorsfield%3A%28M.C.+Hunt%29
Ryan, Suzanne M., Mark Seyfert, Melvin C. Hunt, Richard A. Mancini. Influence of Cooking Rate, Endpoint Temperature, Post-cook Hold Time, and Myoglobin Redox State on Internal Color Development of Cooked Ground Beef Patties. Journal of Food Science. Volume 71 Issue 3 Page C216-C221, April 2006
http://www.blackwell-synergy.com/doi/abs/10.1111/j.1365-2621.2006.tb15620.x?prevSearch=authorsfield%3A%28M.C.+Hunt%29
Seyfert, M., R.A. Mancini, M.C. Hunt. Internal Premature Browning in Cooked Ground Beef Patties from High-Oxygen Modified-Atmosphere Packaging. Journal of Food Science. Volume 69 Issue 9 Page C721-C725, December 2004
http://www.blackwell-synergy.com/doi/abs/10.1111/j.1365-2621.2004.tb09923.x?prevSearch=authorsfield%3A%28M.C.+Hunt%29
Safe Food Cafe - Tailgating Tips
This video comes from November when the iFSN checked out the food practices performed at a K-State tailgate. Our team didn't win, but it was great to discuss food safety topics with serious grillers and sometimes, serious drinkers.
Best wishes to the University of Kansas -- not Kansas State -- which is playing in the Orange Bowl tonight in Fort Lauderdale, Florida, against Virginia Tech. It was a magical season for the Kansas Jayhawks until they met that other Big 12 powerhouse, Missouri.
And for you crazy, KU kids frolicking in the Florida sun, use a digital, tip-sensitive thermometer when sticking it in. Always.Georgia Lions Club serves Salmonella: 67 ill
A total of 67 illnesses were reported among attendees at the event, which took place from Oct. 12-14, 2007, at the Newton County Fairgrounds, and that stool cultures from 17 of the cases tested positive for Salmonella Newport.
Of those 67 reported cases, 28 individuals sought medical attention and five people were hospitalized.The report concluded that salmonella was significantly associated with four factors: attendance on Oct. 12, eating the ticketed meal prepared by the Lions Club on Oct. 12, eating the pulled pork from the meal on Oct. 12 and consumption of some "other" food item from the ticketed meal.
Covington Lions Club President Mike Free said,
"The Lions Club is just mortified that people got sick at our event. We're just glad that no one got seriously hurt. … The Lions have been cooking barbecue for 35 years and have never had this problem before and don't plan on having it again and we'll do everything in our power to make sure it doesn't happen again."
Anyone who serves, prepares or handles food, in a restaurant, nursing home, day care center, supermarket, local market or yes, even a Lion's Club BBQ, needs some basic food safety training. And health inspectors are there to provide some minimal oversight.
BTW, kudos to the local health unit for some speedy reporting on the outbreak. Other outbreaks happen all the time, and the government-types involved -- local, state/provincial, federal -- are never heard from once the initial media interest is replaced by whatever celebrity is currently in rehab.
