16 hospitalized and 2 deaths now linked to ground beef recall
Following Saturday's FSIS announcement of Fairbank Farms' ground beef recall, a CDC spokesperson has been cited as saying that the cluster of illnesses has been expanded to 28. USA Today reports that CDCs Lola Scott Russel released information this afternoon that 16 of the ill have been hospitalized an additional death has been linked to the outbreak.
This week's food safety infosheet focuses on the outbreak and recall.
Food Safety Infosheet Highlights:
- Fairbank Farms recalls over 500,000 lbs of ground beef in CT, MD, VA, NC, MA, NY, NJ and PA; NH and NY deaths linked to the beef, at least 26 others ill.
- The meat juices created from thawing a frozen product like ground beef can transfer pathogens to other foods.
- Never place cooked hamburger patties on the unwashed plate that held raw patties; wash hands, counters, and utensils (like forks and spatulas) with hot soapy water after they touch raw meat.
- For a full list of recalled products, visit the FSIS release: http://tinyurl.com/yzemas7
Ground beef recall linked to cluster of E. coli O157 illnesses in New England
USDA FSIS has announced a recall of 545,699 pounds of fresh ground beef products that may be contaminated with E. coli O157:H7 and distributed in seven states. According to FSIS, the product has been linked to a cluster of illnesses in New England.
There are quite a few recalls going on most of the time; this one is notable because this product has been linked to an outbreak of illnesses at a camp in Massachusetts. It's also notable because bulk amounts of the product were shipped down the East Coast for further processing. Retail outlets receiving some of this product include Shaw, Giant, Price Chopper,Trader Joe's, BJs and others.
From the press release:
"Products for further processing:
Cases of 10-pound "FAIRBANK FARMS FRESH GROUND BEEF CHUBS."
Each case bears the establishment number "EST. 492" inside the USDA mark of inspection; has package dates of "09.14.09," "09.15.09," or "09.16.09;" and sell-by dates of "10.3.09," "10.4.09," or "10.5.09. These products were distributed to retail establishments in Maryland, Massachusetts, North Carolina, New Jersey, New York, Pennsylvania, and Virginia for further processing. However, these products at retail will likely not bear the package dates and sell-by dates listed above. Customers with concerns should contact their point of purchase."(2).jpg)
It is unlikely that any of the product is still being sold fresh at retail stores (the best-if-sold-before dates range from mid-September to early October) but it's likely that the affected beef is still around in freezers. The meat juices from thawing can provide a nice vehicle for pathogen transfer.
Stick it in with a tip-sensitive digital thermometer (in multiple spots) to ensure that ground beef has reached a safe temperature and be vigilant in containing meat juices when thawing frozen meats. Juicy is good, nasty meat juice spread around the kitchen isn't.
He said, she said: USA Today on E. coli in ground beef
Today’s USA Today offered up its point-counter-point editorial space this morning to the persistent problem of dangerous E. coli in ground beef.
From the newspaper:
Too many Americans get sick and too many die from eating that most all-American of foods, the hamburger. …
The U.S. Department of Agriculture, which has seemed confused as to whether its job is to protect consumers or producers, urges testing by hamburger makers and could require it. But it has not done so, apparently because of industry resistance. It should.
A second problem is that it's physically impossible and economically unrealistic to test every bit of meat. … Though numerous studies have shown that irradiation is safe and effective, public suspicion has helped prevent its spread. USDA, which has approved irradiation, needs to counter the myths and campaign for its wider use.
Because producers and the USDA admit that they can't guarantee germ-free meat, they urge consumers to handle ground beef carefully and cook it to 160 degrees, which kills most bacteria. That should be a last line of defense, not a primary one. You shouldn't be taking your life in your hands if the bun holds an undercooked burger.
From the government, U.S. secretary of Agriculture, Tom Vilsack:
The following are just a few key steps USDA has taken recently:
— Launched an initiative to cut down E. coli contamination, including stepped up meat facility inspections to involve greater use of sampling to monitor the productsgoing into ground beef.
.jpg)
— Appointed a chief medical officer within USDA's Food Safety Inspection Service to coordinate human health issues within USDA and build bridges with the public health community and senior leaders throughout the federal, state and local sectors to establish a consistent approach and heighten food safety awareness.
— Issued consolidated, more effective field instructions on how to inspect for E. coli O157:H7 contamination.
— Started testing additional components of ground beef, including bench trim, and issued new instructions to our employees asking that they verify that plants follow sanitary practices in processing beef carcasses.
Protecting public health is the sole mission of USDA's Food Safety and Inspection Service, and we will not rest until we have eliminated food-borne illnesses, hospitalizations and deaths.
If only foodborne illness was as cute as a Kevin Bacon and Elizabeth Perkins movie.
Hamburger doesn't have to be shoe leather -- stick it in
The editorial dudes at the N.Y. Times write in an, uh, editorial, that eating a hamburger should not be a death-defying experience.
.jpg)
Too often it is. As Michael Moss wrote in The Times recently, E. coli sickens thousands of people annually, including a young dance teacher named Stephanie Smith, who was paralyzed after eating a contaminated hamburger. Her case offers a poignant reminder that President Obama and Congress need to quickly fill the safety gaps in food production. …
Already too much of the burden for food safety falls on consumers who are advised to cook hamburgers into shoe leather to kill off any dangerous germs. But even that is not enough because it is too easy for raw ground beef to leave behind toxic traces in the kitchen.
Cross-contamination is a serious issue, as repeatedly pointed out on this blog and in our research. But no one has to cook to shoe leather. Live confidently with a meat thermometer, and stick it in until 160F.
Costco, Tyson, reach new deal on testing for dangerous E. coli
The N.Y. Times is reporting in tomorrow’s editions that retail giant Costco has struck a new accord on testing for the pathogen E. coli.
Costco’s food safety director and seemingly decent dude, Craig Wilson, said the company would begin buying beef trimmings for making hamburger from Tyson, one of the largest beef producers, after an agreement reached with Tyson this week that allows Costco to test the trimmings before they are mixed with those from other suppliers.
The United States Department of Agriculture has encouraged such testing as a way to make hamburger safer, but some of the largest slaughterhouses have resisted the added scrutiny for fear that one grinder’s discovery of E. coli will lead to expanded recalls of beef sent to other grinders, The New York Times reported Sunday.
Costco is one of the few large grinders to test ingredients for the pathogen as they arrive at its plant, and Mr. Wilson said Tyson had declined to sell trimmings to the company, citing its testing.
A Tyson spokesman has declined to respond to the accusation, but said that the company did not prohibit grinders from testing and that some of its customers did conduct some of their own testing, beyond the testing that Tyson performs.
New Food Safety Infosheet:Effects of E. coli O157:H7 linked to grilled burger leaves woman paralyzed
In Sunday's New York Times, journalist Michael Moss profiled a 2007 outbreak of E. coli O157:H7 linked to ground beef. The tragic story focused on one of the victims, Stephanie Smith, a 22-year-old woman who was in a coma and paralyzed after acquiring the pathogen.
The video (which I can't seem to embed, but it can be viewed on the Times site) was particularly impactful and shows some of the devastating consequences of foodborne illness.
That story is the focus for this week's food safety infosheet
Food Safety Infosheet Highlights:
- Ground beef has been linked to at least 16 outbreaks since 2007.
- In 2009, this pathogen led to the recall of beef from nearly 3,000 grocers in 41 states.
- Cook all ground beef to 155°F for 15 seconds or 160°F for an instant kill.
- Clean and sanitize all surfaces (cutting boards, counters) where ground beef items were prepared.
The food safety infosheet can be downloaded here.
Top 10 reasons telling people to 'just cook it' sucks as a food safety strategy
About 18 months after the 1993 Jack-in-the-Box E. coli O157:H7 outbreak, I, the erstwhile graduate student, gave a talk to a bunch of food safety types from government and industry. I showed a clip from ABC’s 20/20 television program about a family fighting for regulatory change, and many in the audience laughed at the family when their kitchen was shown. Audience members commented that the consumers were sloppy in their cooking and of course they got sick, and if only they would cook hamburger properly E. coli O157:H7 wouldn’t happen.
.jpg)
I thought the response of the audience was sort of appalling.
In mid-1994, Michael Taylor was appointed chief of USDA's Food Safety and Inspection Service. On Sept. 29, 1994, USDA said it would now regard E. coli O157:H7 in raw ground beef as an “adulterant,” a substance that should not be present in the product. By mid-October, 1994, Taylor announced plans to launch a nationwide sampling of ground beef to assess how much E. coli O157:H7 was in the marketplace. The 5,000 samples would be taken during the year from supermarkets and meat processing plants “to set an example and stimulate companies to put in preventive measures.” Positive samples would prompt product recalls of the entire affected lot, effectively removing it from any possibility of sale.
That's the long-winded version for what a USDA official said in a 1994 television interview: we'll stop blaming consumers when they get sick from the food and water they consume.
But the just-cook-it crowd persisted. And still does today.
A couple of weeks ago, while announcing a ground beef recall in Colorado, the U.S. Department of Agriculture’s Food Safety Inspection Service stated in a release,
FSIS would like to remind consumers of the importance of following food safety guidelines when handling and preparing raw meat. Ground beef should be cooked to a safe minimum internal temperature of 160° Fahrenheit.
.jpg)
I would like to remind FSIS that it ain’t so easy to handle contaminated ground beef and not spread it around a home or food service kitchen.
Jim Marsden, a former vp at the American Meat Institute and now a professor at Kansas State University, wrote in his meatingplace.com blog last week, the top-10 reasons “just cook it” does not, and will not, work.
1. E. coli O157:H7 is a unique pathogen. The levels of this organism necessary to cause infection are very low.
2. The severity of the disease E. coli O157:H7 can cause, especially in children is devastating.
3. In many cases, parents order hamburgers for their children and rely on restaurants to cook them properly. In restaurants, parents really have no control over whether the hamburgers they order are sufficiently cooked to eliminate possible contamination from E. coli O157:H7.
4. If consumers unknowingly bring this pathogen into their kitchens, it is almost impossible to avoid cross contamination. Even the smallest amount of contamination on a food that is not cooked can cause illness. Many of the reported cases of E. coli O157:H7 have involved ground beef that was clearly cooked at times and temperatures sufficient to inactivate E. coli O157:H7. Some other vector, i.e. cross contamination was probably involved.
5. Even if consumers attempt to use thermometers to measure cooking temperature, it is difficult to properly measure the internal temperature of hamburger patties. They would have to use an accurate thermometer and place the probe exactly into the center of the patty. In addition, the inactivation of E. coli O157:H7 is dependent on cooking time and temperature. For example, if they cook to 155 degrees F, they should hold that temperature for 16 seconds. It is not realistic to expect that consumers, many of which are children will scientifically measure the internal temperature of hamburgers.
6. The way ground beef is packaged, it is virtually impossible to remove it from packages or chubs and make patties without spreading contamination if it is present.
7. Sometimes ground beef appears to be cooked when it really isn’t. There is a phenomenon called “premature browning” that can make ground beef appear to be fully cooked when in fact it is undercooked.
8. E. coli O157:H7 may be present in beef products other than ground beef. For example, in non-intact beef products, including tenderized steaks that are not always cooked to temperatures required for inactivation.
9. There have been many cases and outbreaks of E. coli O157:H7 associated with foods that are not cooked (i.e. fresh cut produce).
10. As Senator Patrick Leahy said after the 1993 Jack-in-the-Box outbreak – “The death penalty is too strong a punishment for undercooking a hamburger”. He was right –consumers will make mistakes. There needs to be a margin of safety so that undercooking does not result in disease or death.
14 sick with Salmonella in Colorado; beef recalled
King Soopers, Inc., a Denver, Colo., establishment, is recalling approximately 466,236 pounds of ground beef products that may be linked to an outbreak of salmonellosis, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.
.jpg)
As a result of an ongoing investigation into an outbreak of Salmonella Typhimurium DT104 associated with ground beef products, the Colorado Department of Public Health and Environment (CDPHE) notified FSIS of the problem. Epidemiological investigations and a case control study conducted by CDPHE and the Centers for Disease Control and Prevention (CDC) determined that there is an association between the fresh ground beef products and 14 illnesses reported in Colorado. The illnesses were linked through the epidemiological investigation by their less common pulsed-field gel electrophoresis (PFGE) pattern found in PulseNet, a national network of public health and food regulatory agency laboratories coordinated by the CDC.
FSIS would like to remind consumers of the importance of following food safety guidelines when handling and preparing raw meat. Ground beef should be cooked to a safe minimum internal temperature of 160° Fahrenheit.
I would like to remind FSIS that it ain’t so easy to handle contaminated ground beef and not spread it around a home or food service kitchen.
Safest food in the world: American cattlemen's edition
It’s been awhile, but Dr. Sam Ives, director of veterinary services and associate director of research at Cactus Feeders, Ltd., testified today on behalf of the National Cattlemen’s Beef Association (NCBA) at a U.S. House Agriculture Committee Hearing on food safety that the U.S. has the safest food in the world.
.jpeg)
“There is no question that the United States has the safest food supply in the world and other countries consider the U.S. the 'gold standard.' Cattle producers support the establishment of realistic food safety objectives designed to protect public health to the maximum extent possible.
“…The U.S. has the safest food supply in the world, which is an achievement worth noting. Science is a critical component of the beef industry and through science-based improvements in animal genetics, management practices, nutrition and health, beef production per cow has increased from 400 pounds of beef in the mid 1960s to 585 pounds of beef in 2005. … The beef industry will continue to dedicate time and resources to ensure the safety of beef.”
But that doesn’t mean the U.S. has the safest food supply in the world. For a group so dedicated to science, perhaps they could provide some science to substantiate the claim?
18 sick with E. coli O157:H7 linked to Swift Beef
Sigh. Another E. coli O157:H7 outbreak, with at least 18 suspected cases in the U.S. linked to beef produced by JBS Swift Beef Company, a Greeley, Colo., establishment that is voluntarily expanding its June 24 recall to include approximately 380,000 pounds of assorted beef primal products.
The beef products were produced on April 21, 2009 and were distributed both nationally and internationally.
Each box bears the establishment number "EST. 969" inside the USDA mark of inspection as well as the identifying package date of "042109" and a time stamp ranging from "0618" to "1130." However, these products were sent to establishments and retail stores nationwide for further processing and will likely not bear the establishment number "EST. 969" on products available for direct consumer purchase. Customers with concerns should contact their point of purchase.
The recalled products include intact cuts of beef, such as primals, sub-primals, or boxed beef typically used for steaks and roasts rather than ground beef. FSIS is aware that some of these products may have been further processed into ground products by other companies. The highest risk products for consumers are raw ground product, trim or other non-intact product made from the products subject to the recall.
Three kids stricken with E. coli O157:H7 linked to London, Ontario Halal store
The London Free Press – that’s London, Ontario, in Canada – reports that after three children were diagnosed with E coli O157:H7 infections within five days, the Middlesex-London Health Unit advised the public today to avoid eating any ground beef or spiced ground beef (kofta) purchased from Westmount Halal Food Store located at 490 Wonderland Road South.
In two of the cases, children consumed kofta purchased on June 14 and 15 from the store. The source of the third child's infection has not been identified, but the child's family also eats halal food, although it didn't purchase any from the Westmount store.
The public is being advised to:
• Not eat any ground beef or kofta purchased from the Westmount Halal Food Store between June 2 and today. The store is prepared to refund any customer who purchased these products.
• Contact the Health Unit (519-663-5317 ext. 2330, after hours 519-675-7523) and their healthcare provider if they have developed symptoms of severe or bloody diarrhea since June 2.
• Contact the Health Unit if they have any ground beef or kofta purchased from the Westmount Halal Food Store between June 2 and today in their home.
Eat My Brain
In May 2008, thousands of South Koreans took to the streets to protest the impending importation of U.S. beef. In a classic example of the social amplification of risk theory, citizens were apparently convinced that substandard beef was headed for South Korea and they would all develop mad cow disease.
.jpg)
Now, some citizens are fighting back.
JoonAng Daily reports that more than 1,000 Korean-Americans filed a group lawsuit against a Korean broadcaster yesterday, claiming its coverage of the supposed health risks of U.S. beef humiliated them and subjected them to mockery in the United States.
In April last year, Seoul-based MBC broadcast a report on U.S. beef warning that consumption of the meat may lead to the human form of mad cow disease. Following the airing of the “PD Diary” episode, tens of thousands of South Koreans took to the streets to protest a Seoul-Washington agreement that reopened the Korean beef market to U.S. products.
The protests continued for months, rattling the new Lee Myung-bak administration. …
“We demand that MBC and the chief producer of PD Diary pay for the psychological damage and broadcast a correction report and an apology,” said Lee Heon, legal representative of the group. …
Lee said the plaintiffs were insulted by PD Diary as its report insinuated that anyone who eats U.S. beef will contract the human form of mad cow disease. He also argued that because of the report, people living in Korea came to look down on overseas Koreans who have eaten U.S. beef for years.
And every time I hear of some frivolous story about mad cow disease – not the serious stories where innocent people die – I think of this 1995 song by Vancouver band, The Odds.
Marketing food safety: take control or the following (gross) images will proliferate
Found this on youtube. Apparently it’s a promotion for “growth hormone free beef” by NaturalMarket.com and won the 2006 Young Directors Award.
For everyone who says consumers need to be educated about things like growth hormones, or raw milk, or food safety, this is an example of the competing image. The video below is marketing food safety.
Retailers and manufacturers need to get beyond old-school thinking about food safety and start marketing directly to consumers.
E. coli outbreak in ground beef linked to Whole Foods Markets
When I was a graduate student at the University of Michigan, Whole Foods was adjacent to my apartment complex. It was cruel, really. I couldn’t afford to shop there very often but the food always looked so delicious, and, well, wholesome. Yesterday, however, Whole Foods Market recalled fresh ground beef sold between June 2 and August 6 for a possible contamination with E. coli O157:H7. Seven are sick in Massachusetts and two in Pennsylvania. None in Ann Arbor, yet.
Whole Foods has successfully built its reputation on natural and organic foods with high prices to make you believe you are doing good to your body by shopping there. Personally, I shopped there for the wide array of cheeses and pâté that wasn’t available in my favorite (more affordable) grocery. This outbreak raises the question for me – why are people still getting sick from ground beef processed at Nebraska Beef Ltd. that was previously recalled? And, as Bill Marler points out, why was Whole Foods selling Nebraska Beef? He offers a list of hard-hitting questions for the elite grocery chain that touts its own high standards.
On a side note, the Whole Foods that used to be in my backyard in Ann Arbor has since become a Trader Joe’s. Whole Foods moved down the street to a much larger and fancier location.
Dog or beef for dinner?
If the answer is yes, she tries hard to hide her face of disgust and politely says, “No thanks.”
It is not surprising. Indians consider cows to be sacred and magical, more than what we think of our pets.
I imagine the same reaction in American tourists when scanning the dog section of a restaurant menu during their trip to the Olympics.
The Beijing Catering Trade Association banned dog meat from the Menu of all the 112 designated Olympic Restaurants, to avoid this reaction of dog-loving tourists.
It is a big disappointment for those who were daring enough to try this treat they would never be able to consume in their own countries.
However, it is probably not going to affect the residents, since they don’t tend to eat dog meat during the hot months of summer anyway. All this fuss about banning dog meat in Beijing during the Olympic season makes me wonder if officers should be more concerned about food safety rather than scaring off a few tourists.
In the end, isn’t killing a dog for its meat the same as having beef for dinner? My Indian roommate would probably agree.
New iFSN infosheet: E. coli O157 outbreak linked to Georgia restaurant
The food safety infosheet targeting food handler food safety practices can be downloaded here.
Infosheet: E. coli O157:H7 outbreak in Nebraska linked to Roast Beef Dinner
Infosheet highlights:
State health officials are continuing to investigate an E. coli O157:H7 outbreak in Sarpy County that sickened 14 people — including a 7-year-old — and sent four people to the hospital.
What you need to worry about in a kitchen when preparing a large dinner:
-Temperature control
-Cross-contamination
-Personal Hygiene
E.coli O157:H7 is usually found in human and animal poop. Keep the poop out of the food you serve.
Click here to download the sheet.
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
Podcast 2
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
Pediatrician says, irradiate beef, for kids' sake
.jpg)
“A year of eating dangerously: 2007 was year of wake-up (re)calls for beef” (Agweek, Jan. 7) should capture the attention of everyone concerned about the future of the beef industry. E. coli kills kids. It's time for industry to accept that the processing methods currently being used for ground beef cannot achieve the level of safety that Americans both expect and deserve.
"Beef producers and processors have made valiant efforts that have reduced, but certainly not eliminated, E. coli from ground beef. Millions of dollars have been spent to 'fix' the problem. Current technologies - steam pasteurization, acid rinses and sprays - can eliminate more than 99 percent of E. coli in ground beef. The percent of contaminated ground beef samples remained steady at 0.17 for three years before going up sharply to 0.20 in 2007. That means that one out of 500 pounds of hamburger contains deadly E. coli and millions of pounds of contaminated hamburger still reach the consumer. This is unacceptable from a public health perspective and would be an embarrassment to any other industry.
"There are no clear answers as to why recalls and illness increased dramatically last year. Some companies made mistakes but others had serious problems despite using used the most advanced technology available. More sophisticated tests and increased testing rates are likely to yield even more recalls in 2008. …
"While ground beef should be thoroughly cooked and properly handled, we know that is not the case in many home kitchens and far too many restaurants. When E. coli contaminated food makes it to the table, children get sick, suffer and die. Industry has a legal responsibility to make sure that products are safe so that our kids remain healthy. The permanent solution to the problem - irradiation - is already in hand and we need to use it.
"Irradiation is a USDA/FDA-approved process and already is being used by several visionary companies, including Schwan's and Omaha Steaks. Many of our spices and an increasing amount of imported produce are irradiated. Pasteurization made milk both nutritious and safe for our children. Irradiation can so the same for ground beef. Let's stop dithering and do what is right for our kids. Ground beef should be routinely irradiated."
Today's ifsn infosheet: ground beef products linked to outbreak
keeping foods separate, using clean equipment and handwashing. You can download the infosheet here.
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.Canadians more concerned abooout trade than sick people
.gif)
The creeping Canadian beef warnings continue this evening, with the Canadian Food Inspection Agency warning the public tonight of a further expanded list of products that may be contaminated with E. coli O157:H7 involving Ranchers Beef Ltd. (Establishment 630), Balzac, Alberta.The story -- or at least the Canadian involvement in the Topps meat E. coli O157:H7 recall -- became publicly known on Oct. 26/07. The Americans identified the Canadian supplier as Ranchers Beef, while the CFIA press release didn't identify the company, but did mention that,
The investigation is examining 45 cases of E. coli O157:H7 that were found in New Brunswick, Quebec, Saskatchewan, Ontario and British Columbia. These cases were previously reported from July to September, 2007. As a result of these cases, eleven people were hospitalized and one elderly individual died.
All subsequent CFIA press releases, including tonight's, state,
"There have been no reported illnesses associated with the consumption of these products."
Except that initial Oct. 26/07 CFIA press release said the 45 Canadian cases shared the same "unique pattern of E. coli" and "this new E. coli pattern has also been found in the United States and the same unique E. coli pattern that was found in the majority of cases this summer has been found through genetic testing of samples of beef taken from a meat facility in Alberta."
That means the same genetic pattern was found in the Topps meat, the 40 sick people in the U.S., the 45 sick Canadians, and meat from Ranchers Beef.
So why does CFIA now insist that,
"There have been no reported illnesses associated with the consumption of these products."
My guess is that the Canadians have not yet found Ranchers Beef product that tests positive. So they can't say the product made anyone sick. Epidemiology is good enough for the Americans, but not the Canadians.
But what is most disturbing is the media coverage after the Americans announced Saturday they would increase testing of imported Canadian meat and conduct an audit to see if the Canadians were doing what they say they were doing.
The Canadian papers were filled with outrage over the stricter requirements for exporting meat, but not a single media outlet has followed up on the 45 sick people, 11 hospitalizations and one death.
.jpg)
Rob McNabb of the Canadian Cattlemen's Association said the new testing will initially force Canada to higher standards than all other countries importing meat into the U.S., but he hopes the extra testing will be removed following the safety audit, stating,
"When an authority or agency responsible for food safety experiences some significant political pressure, these things will tend to happen."
How much political pressure has CFIA been under to sweep all these Canadian illnesses away as consumer mishandling? And when will some Canadian (or American) journalist follow up instead of swallowing government palp?
Bill Marler, guest barfblogger: Suing the church over E. coli O157?
My calmness faded. Think about the little labels on meat that you buy in the store – the ones that tell you to cook the meat to 160 degrees – of course they also say USDA inspected too. However, the labels do not say:
“The USDA inspection means nothing. This product may contain pathogenic bacteria that can severely sicken or kill you and/or your child. Handle this product with extreme care.”
I wonder why the Meat Industry does not want a label like that on your pound of hamburger? It knows that the label is truthful. Do you think it might be concerned that Moms and Dads would stop buying it? The day the industry puts a similar label on hamburger is the day that I will go work for them.
.jpg)
The reality is that the Meat Industry cannot assure the public that the meat we buy is not contaminated. So, instead of finding a way to get cattle feces out of our meat, they blame grandparents (and presumably all the teenagers that work at all the burger joints in America) when children get sick.
Consumers can always do better. However, study after study shows that, despite the CDC estimated 76 million people getting sick every year from food borne illnesses, the American public still has misconceptions and overconfidence in our Nation’s food supply.
According to a study by the Partnership for Food Safety Education, fewer than half of the respondents knew that fresh vegetables and fruits could contain harmful bacteria, and only 25% thought that eggs and dairy products could be contaminated. Most consumers believe that food safety hazards can be seen or smelled. Only 25% of consumers surveyed knew that cooking temperatures were critical to food safety, and even fewer knew that foods should be refrigerated promptly after cooking. Consumers do not expect that things that you cannot see in your food can kill you.
Consumers are being blamed, but most lack the knowledge or tools to properly protect themselves and their children. The FDA has stated, “unlike other pathogens, E. coli O157:H7 has no margin for error. It takes only a microscopic amount to cause serious illness or even death.” Over the last few years our Government and the Meat Industry have repeatedly told the consumer to cook hamburger until there is no pink. Yet, recent university and USDA studies show meat can turn brown before it is actually “done.” Now the consumer is urged to use a thermometer to test the internal temperature of the meat. However, how do you use one, and who really has one?
Many consumers wrongly believe the Government is protecting the food supply. How many times have we heard our Government officials spout “The US food supply is the safest in the world.”
Where is the multi-million dollar ad campaign to convince us of the dangers of hamburger, like we do for tobacco? The USDA’s FightBAC and Thermy education programs are limited, and there are no studies to suggest that they are effective. Most consumers learn about food safety from TV and family members – If your TV viewing habits and family are like mine, these are highly suspect sources of good information.
The bottom line is that you cannot leave the last bacteria “Kill Step” to a grandparent or to a kid in a fast food joint. The industry that makes billions off of selling meat must step up and clean up their mess. They can, and someday will, if I have anything to say about it. That day will come much faster if they start working on it now, and stop blaming the victims.
William D. Marler of Marler Clark LLP PS, (www.marlerclark.com) is a trial lawyer who represents victims of food-borne illnesses, and the father of three daughters. Bill comments on food safety at www.marlerblog.com and can be reached at 1-206-719-4705.
