E. coli at Denver Stock Show came from kids' area; do people know the risks with petting zoos?
The Denver Post reports that exposure to animals at Denver's National Western Stock Show was the likely cause of an E. coli outbreak that occurred in the Denver area in January and February, the Colorado Department of Public Health and Environment said today.
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Specifically, contact with animals in the "Feed the Animals" exhibit on the third floor children's area of the exposition center was probably where the outbreak originated, according to the extensive 15-page report.
A total of 30 cases were identified.
Children were disproportionately affected in the outbreak, suggesting a source that children would likely have more contact with than adults.
The report noted that the third floor children's area of the expo center had a variety of exhibits geared towards children, including pony rides, a playground area, cages housing rabbits and poultry, educational exhibits, and hands-on activities.
In addition, food vendors were also located on the floor.
One of the exhibits was the "Feed the Animals" exhibit, where calves, goats, lambs, pigs and other farm animals were brought in from private owners located throughout the region. …
There were opportunities throughout the day for the visitors to feed the animals.
While feeding the animals was not a risk for illness, touching them put the visitors at higher risk of developing E. coli infection.
The investigators said that while hand sanitizer dispensers were readily available in the "Feed the Animals" area, and there were numerous signs instructing visitors to practice hand hygiene, the use of the sanitizers "was not protective against the illness."
In addition, handwashing facilities with running water, soap and paper towels were not readily available in the area.
There were no signs that warned that animals could cause disease or any that specifically cautioned against sipping from cups or eating or drinking in the animal contact areas as well as the use of strollers in that area.
The investigators suggested that such signs be posted in the future.
Bakery source of 9 U.K. E. coli O157 illnesses; 6 more suspected
By bakery, the Brits mean deli-style, with cold-cuts, meat pies, and more of the traditional sources of E coli O157 other than bread.
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Nine adults who bought food from a bakery in Gateshead have been confirmed as having the O157 strain of the infection, with a further six people currently undergoing tests.
The Health Protection Agency (HPA) said two people were receiving hospital treatment, with the remainder recovering at home.
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.
Hamburger, meat and foodborne illness. Who's to blame? And how do petting zoos fit into this worldview
Amy is a carnivore. First time I went to dinner at her place, almost four years ago, we couldn’t decide what to eat. Eventually, Amy said, let’s go to the supermarket, get a couple of steaks, and grill at home.
I was in love.
Amy’s grill (right) served us well, but the years took its toll. So we splurged and got a new BBQ – the Weber Genesis -- which I used for the first time last night. Whenever we get a new car, or grill, or pretty much anything, since I insist on owning things for 10 years until they are completely spent, I marvel at the technological advances. It was awesome.
We grill meat and vegetables pretty much every day. And maybe it’s not so cool after last weeks tragic story of E. coli O157:H7 victim Stephanie Smith, but we eat hamburgers – make them at home from ground beef and turkey.
The news is confusing: The N.Y. Times feature by Michael Moss that started the latest round of confusion said hamburger trim was mixed together from all sorts of places and no one wanted to test for E. coli O157:H7 (that’s what happens with a zero tolerance policy; don’t test, don’t tell). Subsequently the Times said in an editorial that the only way to be safe was to cook hamburger to shoe leather, and former Centers for Disease Control-type, Richard Bessler told Diane Sawyer on Good Morning America the only way to cook meat safely is to "cook it to the point where most people wouldn't want to eat it."
Former U.S. Department of Agriculture Undersecretary for Food Safety, Richard Raymond, responded on his blog that the Times story simplified a few things about testing and mixing, and that, “raw meat and raw poultry should not be considered to be pathogen free—ever.”
Then yesterday, the Minnesotans, home of Cargill, tried to poke a few more holes in the Times story.
Craig Hedberg, professor of environmental health sciences at the University of Minnesota, said,
“Testing of product, either raw materials or finished products, is something that has limited usefulness. We can’t test every square inch of an animal’s carcass to see if there’s bacteria present … it just would be too expensive.”
I’m not sure who we is, and playing cost off against human health is never a good tactic.
Ryan Cox, professor of meat science at the University of Minnesota said,
“If you were to go into a modern meat facility, it looks very similar to a surgical suite in a hospital.”
Especially with the sick people.
Cox explained that meat industry practices are so stringently regulated that “to infer in some way that we have an unsafe system would be certainly an error.”
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Pete Nelson , who spent 35 years running a USDA-inspected facility, defended the multiple sourcing used by large processing plants. He cited the need for a steady supply of beef in case an individual slaughterhouse is not able to deliver on time, as well as the need for a variety of meats to ensure consistency. …
Both Nelson and Cox said consumers have an important role in food safety, especially in the handling and cooking of raw meats.
“We both agree on the fact that there really wouldn’t have been much of a story to begin with, particularly with the instance [The New York Times] cited with the food sickness, if the product had been cooked to the correct internal temperature.
Ouch. Blame the consumer. USDA stopped that in 1994.
Cross-contamination is a serious issue, as repeatedly pointed out on this blog and in our research, and that’s why pathogen loads have to be reduced as much as possible before entering a further processing plant, a restaurant, a grocery store or someone’s kitchen. And then, as Raymond says, never assume meat – or any raw food – is pathogen free. Same with animals. Those 90 kids that got sick with E. coli O157:H7 at a petting zoo in the U.K. weren’t dealing with meat from different sources.
And no one has to cook to shoe leather. Meat thermometers can help, and stick it in until 160F for hamburger.
Our steaks were a delicious 125F, climbing to about 135F over time.
New Food Safety Infosheet:Over 70 children ill from E. coli O157:H7 in two separate petting zoo outbreaks
Petting zoos, farm visits and local fairs are all settings for pathogen risks, especially for kids. Scott Weese at wormsandgerms detailed some of the risks in action that he saw recently at an Ontario site. Media reports out of the UK suggest that in the wake of the recent farm visit-linked outbreak with over 60 children ill with E. coli O157, agritourism business is down. Another 13 kids are also ill in outbreak linked to the Pacific National Exhibition in Vancouver.
Handwashing can reduce the risk of E. coli O157, but signs and sinks do not make people wash their hands. Operators and volunteers need to be diligent in promoting the importance of handwashing as infection control with patrons and staff and compel folks with creative messages.
CDC has a publication that operators should check out on managing public-animal contact risks (scroll down to the bottom of the page). We've combined some of that information and added our barfblog flare to come up with this week's food safety infosheet, which is downloadable here.
UK petting zoo E. coli O157 outbreak: 36 confirmed sick; 12 in hospital all under age of 10; four in serious condition; this won't turn out well
It’s like people in the U.K. had never heard of E. coli O157. Despite outbreak after outbreak – often involving children at nurseries -- public inquiries and a single food safety agency, the Brits just seem oblivious when it comes to dangerous pathogens that send kids to the hospital.
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This morning, the London Times reported that
“Thousands of children across the South of England may be at risk from the E. coli bug in what looks to be the largest UK outbreak linked to transmission from farm animals."
Godstone Farm in Surrey, a popular family attraction where children are encouraged to stroke and touch animals, is closed while the Health Protection Agency (HPA) conducts tests to find out the cause of the outbreak which has left 12 children in hospital, four of them in a serious condition.
About 1,000 children, mainly from South London, Surrey, Kent and Sussex, visit the farm every day during the school holidays and at weekends. It is feared that 30,000 children could be at risk of infection.
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It has emerged health officials knew about the outbreak among people who visited the farm days before it was closed to the public.
The Health Protection Agency became aware of the outbreak in late August after cases were traced to the farm.
One parent has expressed her anger, saying the decision for the farm to remain open was an "absolute disgrace".
But farm manager Richard Oatway said the farm had acted responsibly and was co-operating with the investigation.
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Richard, please share with us your knowledge of natural reservoirs of E. coli O157, and the steps you’ve taken to control such dangerous pathogens from infecting children who visit your farm. Handwashing isn’t enough.
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.
Topeka, KS: Poop in Lake Shawnee
Lake Shawnee in Topeka, Kansas recently had a code brown: poop in the lake. Lakes with swimming areas should have a safe policy in place, but two year lifeguard Gray Botswell was told to go into the water and retrieve the fecal matter with his bare hands. When he refused, he was asked to go home and not to return. Girlfriend Kristen Whithorn who has been a lifeguard at th
e lake for four years also walked off the job after she was told that she couldn’t speak to media about her boyfriend’s incident.
It sounds like there was no proper policy in place, so the guys in charge decided that the lifeguards would just have to take care of the problem. However, removing fecal matter with bare hands isn’t ideal. It’s much better to try to protect the hands somehow or to fish out the poop with a scoop.
The director of parks and recs for Shawnee County, John Knight, says that a new policy is in place for lifeguards at Lake Shawnee if poop is found in the lake again. The lake water has been tested for E. coli but results have not been released.
Public beaches on the coast are often tested for fecal coliforms and E. coli. Both are indicator organisms of the presence of harmful bacteria in the water. If the levels of bacteria are too high, the swimming area may be closed for a period of time. But the same system does not exist for many lakes with swimming areas.
When swimming in lakes, oceans or rivers, children should not drink the water they are swimming in. There is the possibility of human fecal matter and also wildlife fecal matter in the water.
e lake for four years also walked off the job after she was told that she couldn’t speak to media about her boyfriend’s incident.It sounds like there was no proper policy in place, so the guys in charge decided that the lifeguards would just have to take care of the problem. However, removing fecal matter with bare hands isn’t ideal. It’s much better to try to protect the hands somehow or to fish out the poop with a scoop.
The director of parks and recs for Shawnee County, John Knight, says that a new policy is in place for lifeguards at Lake Shawnee if poop is found in the lake again. The lake water has been tested for E. coli but results have not been released.
Public beaches on the coast are often tested for fecal coliforms and E. coli. Both are indicator organisms of the presence of harmful bacteria in the water. If the levels of bacteria are too high, the swimming area may be closed for a period of time. But the same system does not exist for many lakes with swimming areas.
When swimming in lakes, oceans or rivers, children should not drink the water they are swimming in. There is the possibility of human fecal matter and also wildlife fecal matter in the water.
New iFSN infosheet: E. coli O157 outbreak linked to Georgia restaurant
This week's iFSN infosheet focuses on an outbreak of E. coli O157 in Moultrie, Georgia at the Barbecue Pit Steak and Seafood restaurant. Twelve cases of E. coli (including four hospitalizations) O157 have been linked to the restaurant. This outbreak appears to be linked to the Nebraska Beef recall which has been connected to an additional 45 confirmed cases in Michigan, Ohio, Indiana, Kentucky, Utah and New York.
The food safety infosheet targeting food handler food safety practices can be downloaded here.
The food safety infosheet targeting food handler food safety practices can be downloaded here.
The Butcher of Wales Pt. 2
Today's infosheet is an edited version of Doug's post targeted to food handlers. There is a phenomenal amount of info from this outbreak and inquiry that can be used as training material for food handlers (especially around cross contamination, working while ill, cleaning and sanitizing).
Click here to download the infosheet.
Click here to download the infosheet.
The Butcher of Wales Pt. 2
Today's infosheet is an edited version of Doug's post targeted to food handlers. There is a phenomenal amount of info from this outbreak and inquiry that can be used as training material for food handlers (especially around cross contamination, working while ill, cleaning and sanitizing).
Click here to download the infosheet.
Click here to download the infosheet.
Pediatrician says, irradiate beef, for kids' sake
Harry Hull, of St. Paul, a pediatrician who served as the state epidemiologist for the Minnesota Health Department from 2000 to '06 and is currently a consultant in infectious disease epidemiology, writes in AgWeek that,
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“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."
“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."
Depp donates to hospital
The Daily Mail is reporting that actor Johnny Depp has secretly been giving back to the hospital that saved his little Lily-Rose, after the 8-year-old contracted E. coli and her kidneys failed last year.
Apparently, Depp gave the hospital £1 million ($2 million) of his own money. He also invited 5 doctors to see the London premiere of his most recent movie, Sweeney Todd.
And on November 29, unknown to the public, Depp spent four hours at the hospital telling bedtime stories to patients dressed as Captain Jack Sparrow after having his Pirates Of The Caribbean costume flown over from Los Angeles.
Sounds like an ideal candidate for a public service announcement (PSA) on foodborne illness.
Apparently, Depp gave the hospital £1 million ($2 million) of his own money. He also invited 5 doctors to see the London premiere of his most recent movie, Sweeney Todd.And on November 29, unknown to the public, Depp spent four hours at the hospital telling bedtime stories to patients dressed as Captain Jack Sparrow after having his Pirates Of The Caribbean costume flown over from Los Angeles.
Sounds like an ideal candidate for a public service announcement (PSA) on foodborne illness.
Cooking the poop out of pepperoni pizza
Bakery and Snacks reported this morning that in November, General Mills recalled over 400,000 products, after fearing that the E. coli O157:H7 strain found its way into pepperoni meat used on Totino and Jeno pizzas.
General Mills said nine of 21 people in 10 states reported having eaten Totino's or Jeno's pizza with pepperoni topping at some point before becoming ill, although all recovered from the illness later on.
The recall hit the Pillsbury USA ranges particularly hard, as net sales for the division fell two per cent.
The International Food Safety Network has started to load videos on YouTube, as a prelude to the on-line cooking show planned for next year, Live … From the Safe Food Café.
The first, entitled E. coli O157:H7 and Pizza, covers the recent E. coli O157:H7 outbreak and subsequent recall of Totinos and Jeno’s frozen pizzas. More videos will be uploaded soon, so keep an eye out, or subscribe to our YourTube profile “SafeFoodCafe.”
General Mills said nine of 21 people in 10 states reported having eaten Totino's or Jeno's pizza with pepperoni topping at some point before becoming ill, although all recovered from the illness later on.The recall hit the Pillsbury USA ranges particularly hard, as net sales for the division fell two per cent.
The International Food Safety Network has started to load videos on YouTube, as a prelude to the on-line cooking show planned for next year, Live … From the Safe Food Café.
The first, entitled E. coli O157:H7 and Pizza, covers the recent E. coli O157:H7 outbreak and subsequent recall of Totinos and Jeno’s frozen pizzas. More videos will be uploaded soon, so keep an eye out, or subscribe to our YourTube profile “SafeFoodCafe.”
Food Safety on film
The International Food Safety Network can now be found on YouTube! We’ve posted our first video, which covers the recent E. coli O157:H7 outbreak associated with pepperoni on frozen pizzas. More videos should show up soon, so make sure to subscribe to us on the right side of the video.
Video Link
iFSN's YouTube profile
Video Link
iFSN's YouTube profile
Most recalled meat is never recovered
Yesterday, Bill Marler listed the top 20 E. coli-in-beef outbreaks and recalls in the U.S. for 2007.
Apparently, most of that meat is either eaten, or never recovered.
That's what Julie Schmit and Barbara Hansen concluded in USA Today today, after a review of recall data from the U.S. Department of Agriculture.
For 73 meat recalls this year and last, recovery rates per recall averaged 44%, but for five recalls that followed reports of consumer illness, recovery rates per recall averaged just 20%.
Kenneth Petersen, USDA assistant administrator, said that recalls spawned by reports of illness have low recovery rates because weeks or months can pass between when a product is produced, someone gets sick and illness is linked with food; recalls resulting from the USDA's product testing tend to result in higher recovery rates.
There have been 54 meat recalls this year, up from 34 last year. For the most recent recalls, recovery rates are not yet available.
To get more consumers to check homes for recalled meats, the USDA next year plans to publicize names of retailers selling meat that was later recalled.
The story explains that on Sept. 29, Topps Meat recalled 21.7 million pounds of frozen hamburger because of potential contamination with the deadly E. coli O157:H7 bacteria. The recall, the second-biggest ever for ground beef, was well publicized. Still, New Jersey officials found 141 boxes of recalled burgers in 12 state stores about a month after the recall. Some retailers said they didn't know about the recall, says New Jersey consumer affairs spokesman Jeff Lamm.
Recall fatigue is becoming a serious issue. In July, USA Today reported that retailers have been slow to pull Castleberry's products that may be infected with botulism.
As I said in July, public communications about recalls need to be much more than a press release -- they must be rapid, reliable, repeated and relevant, and that the produce outbreaks of 2006 marked significant changes in how stories were being told using Internet-based networking like YouTube, wikipedia, and blogs.
Apparently, most of that meat is either eaten, or never recovered.
That's what Julie Schmit and Barbara Hansen concluded in USA Today today, after a review of recall data from the U.S. Department of Agriculture.For 73 meat recalls this year and last, recovery rates per recall averaged 44%, but for five recalls that followed reports of consumer illness, recovery rates per recall averaged just 20%.
Kenneth Petersen, USDA assistant administrator, said that recalls spawned by reports of illness have low recovery rates because weeks or months can pass between when a product is produced, someone gets sick and illness is linked with food; recalls resulting from the USDA's product testing tend to result in higher recovery rates.
There have been 54 meat recalls this year, up from 34 last year. For the most recent recalls, recovery rates are not yet available.
To get more consumers to check homes for recalled meats, the USDA next year plans to publicize names of retailers selling meat that was later recalled.
The story explains that on Sept. 29, Topps Meat recalled 21.7 million pounds of frozen hamburger because of potential contamination with the deadly E. coli O157:H7 bacteria. The recall, the second-biggest ever for ground beef, was well publicized. Still, New Jersey officials found 141 boxes of recalled burgers in 12 state stores about a month after the recall. Some retailers said they didn't know about the recall, says New Jersey consumer affairs spokesman Jeff Lamm.
Recall fatigue is becoming a serious issue. In July, USA Today reported that retailers have been slow to pull Castleberry's products that may be infected with botulism.
As I said in July, public communications about recalls need to be much more than a press release -- they must be rapid, reliable, repeated and relevant, and that the produce outbreaks of 2006 marked significant changes in how stories were being told using Internet-based networking like YouTube, wikipedia, and blogs.
Cheese pornographers don't know poop
Murray's Cheese in New York City perpetuates poop.At Murray's, we take pride in the quality of our products and strive to provide our customers not only with exceptional food but also the knowledge to become a happy, healthy eater.
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The latest blog post from Murray's -- and some past ones would be hilarious except that their BS has serious public health consequences -- regurgitates crap about E. coli O157:H7 not being found in grass-fed cattle.Cows poop E. coli O157:H7 -- regardless of diet.
E. coli outbreak in Australia?
The Sydney Morning Herald reports that five people from Newcastle and Tamworth and two from Sydney -- including three children -- have been diagnosed with Shiga toxigenic E. coli. Four of the sufferers had been seen by GPs and were recovering at home, while the three children were admitted to the Sydney Children's Hospital at Randwick; one has been discharged.
Jeremy McAnulty, the director of communicable diseases at NSW Health, said yesterday that no link has been found between the seven cases, which were all diagnosed in the past month, but that the disease usually only affected about 15 people a year.
Neither the story nor the NSW Health press release identify the strain of STEC involved; while E. coli O157:H7 is predominant in North America and the U.K., Australia has had bouts of E. coli O111.
The NSW Health press release also notes in its preventative tips,
"cook hamburgers and sausages thoroughly to at least 71 degrees Celsius - although colour alone is not necessarily a good indicator - do not eat them if there is any pink meat inside."
Color (without the u) is a lousy indicator, but the message tries to accommodate the cultural reality that people don't cook burgers with a thermometer, unlike the Brits, who say colour is an OK indicator.
Finally, the Australians went public based on limited info. That's OK, and certainly better than the Canadians, who wouldn't release any public information about 45 people sick with E. coli O157:H7, including one death, over several months this year, until pressured to by the Americans.
Jeremy McAnulty, the director of communicable diseases at NSW Health, said yesterday that no link has been found between the seven cases, which were all diagnosed in the past month, but that the disease usually only affected about 15 people a year.Neither the story nor the NSW Health press release identify the strain of STEC involved; while E. coli O157:H7 is predominant in North America and the U.K., Australia has had bouts of E. coli O111.
The NSW Health press release also notes in its preventative tips,
"cook hamburgers and sausages thoroughly to at least 71 degrees Celsius - although colour alone is not necessarily a good indicator - do not eat them if there is any pink meat inside."
Color (without the u) is a lousy indicator, but the message tries to accommodate the cultural reality that people don't cook burgers with a thermometer, unlike the Brits, who say colour is an OK indicator.
Finally, the Australians went public based on limited info. That's OK, and certainly better than the Canadians, who wouldn't release any public information about 45 people sick with E. coli O157:H7, including one death, over several months this year, until pressured to by the Americans.
Boxer beats E. coli O157
Demonstrating that E. coli does not discriminate against the less fit, This Is North Scotland reports that 23-year-old bantamweight boxer, James Ancliff of Fettercairn, is now preparing for the biggest fight of his professional career after contracting the potentially fatal infection in October.
Ancliff said,
"When I first got ill I carried on training as I thought it would pass but as soon as they found out it was E.coli they took me straight into hospital. I was in Aberdeen Royal Infirmary for a week on a drip to clear out my system and then I needed to take another week off to relax and get back the weight I'd lost. … I feel fully fit again now and I've been training hard."
Ancliff said,"When I first got ill I carried on training as I thought it would pass but as soon as they found out it was E.coli they took me straight into hospital. I was in Aberdeen Royal Infirmary for a week on a drip to clear out my system and then I needed to take another week off to relax and get back the weight I'd lost. … I feel fully fit again now and I've been training hard."
Bill Marler, guest barfblogger: Topps - Lessons America Forgot from Upton Sinclair's "Jungle"
In October, Topps Meat Company, founded in 1940, went out of business. That was after Topps had recalled nearly 22 million pounds of frozen hamburger contaminated with E. coli and 40 people across the U.S. had become ill.
Tort deformers decried the “tragedy” that is this Topps’ collapse - that a business went under and employees had lost their jobs. Yes, a company bankrupt and unemployment are tragic. What makes it more so is that the catastrophic breakdown in the food-safety chain at Topps could have and should have been prevented by Topps management.
It’s been a century since Utpon Sinclair published the “Jungle,” which exposed the contaminated underbelly of the American meat industry. Reform quickly followed. America got the Pure Food and Drug and Meat Inspection Acts. In the early 1990s, when these safeguards failed – e.g. Jack in the Box E. coli outbreak – again there was a public push for improving food safety.
The U.S.D.A. Food and Inspection Service responded with creating and aggressively enforcing the mandatory Risk Management System. Derived from research and operations in the American space program, this approach HACCP prevented new outbreaks by establishing check-points at every phase of meat processing. In addition, the agency classified the presence of E. coli O157:H7 as an adulterant under the Meat Inspection Act. Until recently, the meat contamination problem seemed fixed.
Had Topps complied with the letter and spirit of HACCP, it would not have processed contaminated meat in 2005 and again in 2007. So, why hadn’t Topps done what was the right thing to do for it and its now unemployed? We will be researching that question for years.
My theory is that Topps’ leadership might have chosen to take short-cuts on systemic food-safety procedures. Therefore, contamination which should have been detected early in meat processing wasn’t. The result wasn’t pretty: Food-poisoned consumers went through the agony that E. coli inflicts. They had incorrectly trusted that label “Inspected by the U.S.D.A.” as guaranteeing safety.
Over a century, two waves of reform in ensuring the safety of the American food supply chain have given business a total systems approach. That approach works if management follows the rules. Unfortunately, employees at Topps who lost their means of making a living were among those punished - severely.
Will other businesses be able to learn that century-old lesson: Inattention to proper food processing will be the kiss of death for their brand name, profitability and, yes, very existence.
Bill Marler has been a lawyer representing E. coli victims, mainly children, since 1993.
Tort deformers decried the “tragedy” that is this Topps’ collapse - that a business went under and employees had lost their jobs. Yes, a company bankrupt and unemployment are tragic. What makes it more so is that the catastrophic breakdown in the food-safety chain at Topps could have and should have been prevented by Topps management.
It’s been a century since Utpon Sinclair published the “Jungle,” which exposed the contaminated underbelly of the American meat industry. Reform quickly followed. America got the Pure Food and Drug and Meat Inspection Acts. In the early 1990s, when these safeguards failed – e.g. Jack in the Box E. coli outbreak – again there was a public push for improving food safety.
The U.S.D.A. Food and Inspection Service responded with creating and aggressively enforcing the mandatory Risk Management System. Derived from research and operations in the American space program, this approach HACCP prevented new outbreaks by establishing check-points at every phase of meat processing. In addition, the agency classified the presence of E. coli O157:H7 as an adulterant under the Meat Inspection Act. Until recently, the meat contamination problem seemed fixed.
Had Topps complied with the letter and spirit of HACCP, it would not have processed contaminated meat in 2005 and again in 2007. So, why hadn’t Topps done what was the right thing to do for it and its now unemployed? We will be researching that question for years.
My theory is that Topps’ leadership might have chosen to take short-cuts on systemic food-safety procedures. Therefore, contamination which should have been detected early in meat processing wasn’t. The result wasn’t pretty: Food-poisoned consumers went through the agony that E. coli inflicts. They had incorrectly trusted that label “Inspected by the U.S.D.A.” as guaranteeing safety.
Over a century, two waves of reform in ensuring the safety of the American food supply chain have given business a total systems approach. That approach works if management follows the rules. Unfortunately, employees at Topps who lost their means of making a living were among those punished - severely.
Will other businesses be able to learn that century-old lesson: Inattention to proper food processing will be the kiss of death for their brand name, profitability and, yes, very existence.
Bill Marler has been a lawyer representing E. coli victims, mainly children, since 1993.
Cows poop E. coli O157:H7 -- regardless of diet
Chef and restaurateur Lenny Russo joins other food pornographers such as Mark Bittman and Nina Planck in promoting fashion over facts by recycling the claim that grass-fed cattle have significantly lower levels of dangerous E. coli than grain-fed cattle.
Mike Osterholm, director of the Center for Infectious Disease Research and Policy and professor in the School of Public Health at the University of Minnesota and Russo's target, does a nice job of, um, crushing Russo's assertions in today's Minneapolis-St. Paul Star Tribune:
"Russo cited conclusions from a 1998 study from Cornell University that cattle fed a diet of grass, not grain, had very few E. coli, and that those bacteria that survived in the cattle feces would not survive in the human when eaten in undercooked meat, particularly hamburger. This statement is based on a study of only three cows rotated on different diets and for which the researchers did not even test for E. coli O157:H7. Unfortunately, the authors extrapolated these incredibly sparse results to the entire cattle industry. The Cornell study is uncorroborated in numerous published scientific papers from renowned research groups around the world. Finally, work conducted by the Minnesota Department of Health as part of a national study on foodborne disease recently showed that eating red meat from local farms was a significant risk factor for E. coli infection. ...
"Russo would understand this issue in an entirely different light if he had been with me when I had to explain to distraught parents that their young daughter's death was due to eating an undercooked hamburger, prepared by them, and the E. coli that caused her illness came from meat from a cow raised only on pasture grass and processed by the local meat packer. The cow also came from Grandpa's farm down the road."
Lawyer Bill Marler offered his own take on the exchange, so I'll jump in to reiterate that the natural reservoirs for E. coli O157:H7 and other verotoxigenic E. coli is the intestines of all ruminants, including cattle -- grass or grain-fed -- sheep, goats, deer and the like. The final report of the fall 2006 spinach outbreak identifies nearby grass-fed beef cattle as the likely source of the E. coli O157:H7 that sickened 200 and killed 4.
As my colleague David Renter wrote in Sept. 2006,
"Cattle raised on diets of 'grass, hay and other fibrous forage' do contain E. coli O157:H7 bacteria in their feces as do other animals including deer, sheep, goats, bison, opossum, raccoons, birds, and many others.
"Cattle diet can affect levels of E. coli O157:H7, but this is a complex issue that has been and continues to be studied by many scientists. To suggest switching cattle from grain to forage based on a small piece of the scientific evidence is inappropriate and irresponsible. Several pieces of evidence suggest that such a change would not eliminate and may even increase E. coli O157:H7 in cattle.
"The current spinach outbreak may be traced back to cattle manure, but there are many other potential sources. Simplistically attacking one facet of livestock production may be politically expedient, but instead provides a false sense of security and ignores the biological realities of E. coli O157:H7. In 1999, for example, 90 children were felled by E. coli O157:H7 at a fair in London, Ont. The source? A goat at a petting zoo, hardly an intensively farmed animal."
Images courtesy of the IFSN video Poop in the Field, available at http://www.youtube.com/watch?v=IL8iXUbTqgI
Mike Osterholm, director of the Center for Infectious Disease Research and Policy and professor in the School of Public Health at the University of Minnesota and Russo's target, does a nice job of, um, crushing Russo's assertions in today's Minneapolis-St. Paul Star Tribune:
"Russo cited conclusions from a 1998 study from Cornell University that cattle fed a diet of grass, not grain, had very few E. coli, and that those bacteria that survived in the cattle feces would not survive in the human when eaten in undercooked meat, particularly hamburger. This statement is based on a study of only three cows rotated on different diets and for which the researchers did not even test for E. coli O157:H7. Unfortunately, the authors extrapolated these incredibly sparse results to the entire cattle industry. The Cornell study is uncorroborated in numerous published scientific papers from renowned research groups around the world. Finally, work conducted by the Minnesota Department of Health as part of a national study on foodborne disease recently showed that eating red meat from local farms was a significant risk factor for E. coli infection. ..."Russo would understand this issue in an entirely different light if he had been with me when I had to explain to distraught parents that their young daughter's death was due to eating an undercooked hamburger, prepared by them, and the E. coli that caused her illness came from meat from a cow raised only on pasture grass and processed by the local meat packer. The cow also came from Grandpa's farm down the road."Lawyer Bill Marler offered his own take on the exchange, so I'll jump in to reiterate that the natural reservoirs for E. coli O157:H7 and other verotoxigenic E. coli is the intestines of all ruminants, including cattle -- grass or grain-fed -- sheep, goats, deer and the like. The final report of the fall 2006 spinach outbreak identifies nearby grass-fed beef cattle as the likely source of the E. coli O157:H7 that sickened 200 and killed 4.
As my colleague David Renter wrote in Sept. 2006,
"Cattle raised on diets of 'grass, hay and other fibrous forage' do contain E. coli O157:H7 bacteria in their feces as do other animals including deer, sheep, goats, bison, opossum, raccoons, birds, and many others.
"Cattle diet can affect levels of E. coli O157:H7, but this is a complex issue that has been and continues to be studied by many scientists. To suggest switching cattle from grain to forage based on a small piece of the scientific evidence is inappropriate and irresponsible. Several pieces of evidence suggest that such a change would not eliminate and may even increase E. coli O157:H7 in cattle.
"The current spinach outbreak may be traced back to cattle manure, but there are many other potential sources. Simplistically attacking one facet of livestock production may be politically expedient, but instead provides a false sense of security and ignores the biological realities of E. coli O157:H7. In 1999, for example, 90 children were felled by E. coli O157:H7 at a fair in London, Ont. The source? A goat at a petting zoo, hardly an intensively farmed animal."
Images courtesy of the IFSN video Poop in the Field, available at http://www.youtube.com/watch?v=IL8iXUbTqgI
Creepy creeping beef recall continues in Canada
What is going on at the Canadian Food Inspection Agency? Yesterday, CFIA and Cardinal Meat Specialists Ltd. yet again expanded a creeping recall of hamburgers possibly contaminated with E. coli O157:H7 to more burgers, and said no one had gotten sick from any of the products.
Maybe not any of the newly recalled products -- most with a best before date of June 2007, nice gumshoe work, CFIA -- but a Nov. 13/07 CFIA press release said Cardinal Meat Specialists Ltd. was recalling some burgers and that one person was sick with E. coli O157:H7 from those lots of burgers.
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The story begins Sept. 29/07 when Topps Meat of New Jersey issued the second largest ground beef recall in U.S. history. After 40 illnesses in eight states, and recalling 21.7 million pounds of frozen hamburger -- one year's worth of production -- Topps filed for bankruptcy Wednesday.On October 26, USDA said a now-defunct Canadian firm, Rancher's Beef of Balzac, Alberta, was the likely source of bacteria-contaminated meat used by Topps. CFIA said it was investigating 45 illnesses and one death caused by E. coli O157:H7 but wouldn't say if it was linked to Rancher's Beef.
They've been playing footsie with the public ever since.
The recall prompted the USDA to announce changes in how it will inspect meat plants and would move faster to encourage recalls. On Nov. 4, 2007, USDA FSIS announced that it would increase testing of Canadian beef imports at the border.
CFIA is ncreasingly irrelevant - except in their own minds. I've received e-mails from food and health-types at both local and provincial levels asking what's going on at CFIA and complaining about bureaucracy run amok.
A single federal food inspection agency has its drawbacks.
Unpasteurized apple cider remains sexy to some
In October, 1996, 16-month-old Anna Gimmestad of Denver drank Smoothie juice manufactured by Odwalla Inc. of Half Moon Bay, Calif. She died several weeks later; 64 others became ill in several western U.S. states and British Columbia after drinking the same juices, which contained unpasteurized apple cider --and E. coli O157:H7. Investigators believe that some of the apples used to make the cider may have been insufficiently washed after falling to the ground and coming into contact with deer feces.In the fall of 1998, I accompanied one of my four daughters on a kindergarten trip to the farm. After petting the animals and touring the crops --I questioned the fresh manure on the strawberries --we were assured that all the food produced was natural. We then returned for unpasteurized apple cider. The host served the cider in a coffee urn, heated, so my concern about it being unpasteurized was abated. I asked: "Did you serve the cider heated because you heard about other outbreaks and were concerned about liability?" She responded, "No. The stuff starts to smell when it's a few weeks old and heating removes the smell."
Despite dozens of outbreaks linked to unpasteurized cider, some still feel the nostaligia, like the story in today's New York Daily Messenger, entitled, Bring back unpasteurized cider.
In a food porn moment, the story says,
Fresh, delicious cider should be as sacred to Albany as oranges and Key Lime pie are to Tallahassee or unadulterated maple syrup to Montpelier (about the only thing you can go jail for in Vermont short of murder is putting beet juice in your maple syrup.) New York state, after all, has the most renown orchards in the country when it comes to quality apples.
And that’s where the problem started.
The push for treated cider came from the Victor-based New York Apple Association after an E. coli outbreak in 2005 was traced to cider from an orchard up in the Clinton County near the Quebec border. A bill was sponsored by Albany politicians who said that the measure was needed to restore public confidence in New York apples, and then-Gov. Pataki agreed, signing the law.
Except that identified problems with cider and E. coli O157:H7 can be traced back to 1980, so the story is wrong by about 25 years.
Here's the abstract from a paper Amber Luedtke and I published back in 2002:
A review of North American apple cider outbreaks caused by E. coli O157:H7 demonstrated that in the U.S., government officials, cider producers, interest groups and the public were actively involved in reforming and reducing the risk associated with unpasteurized apple cider. In Canada, media coverage was limited and government agencies inadequately managed and communicated relevant updates or new documents to the industry and the public. Therefore, a survey was conducted with fifteen apple cider producers in Ontario, Canada, to gain a better understanding of production practices and information sources. Small, seasonal operations in Ontario produce approximately 20,000 litres of cider per year. Improper processing procedures were employed by some operators, including the use of unwashed apples and not using sanitizers or labeling products accurately. Most did not pasteurize or have additional safety measures. Larger cider producers ran year-long, with some producing in excess of 500,000 litres of cider. Most sold to large retail stores and have implemented safety measures such as HACCP plans, cider testing and pasteurization. All producers surveyed received government information on an irregular basis, and the motivation to ensure safe, high-quality apple cider was influenced by financial stability along with consumer and market demand, rather than by government enforcement.
E. coli O157:H7 deadly again
14-year-old Kayla Boner of Monroe, Iowa, died last week from E. coli and kidney failure.Boner's parents, Rick and Dana Boner, told KCCI that when their daughter first got sick, they thought she had the flu. But after two days, she wasn't getting any better
Dana and Rick Boner say it's hard to move forward without knowing what caused their daughter's infection. They can't help but wonder about recent frozen pizza recalls because of E. Coli contamination.
"They have taken some of our Totino's pizza rolls to test at the labs," Dana Boner said. "She had pizzas but there's none left so there's nothing to test."
Deaths are a sobering reminder that food safety is not simple. Our condolences to the family.
Polite people eat raw hamburgers?
Daryll E. Ray, who has a lot of titles at the University of Tennessee, writes in an op-ed promoting irradiation that,"The most immediate thing a consumer can do is to make sure that all of the hamburger that they serve is cooked to a minimum of 160 degrees F and that they observe sanitary precautions in the handling of meat and meat products.
"On a recent trip, one of us ordered a hamburger at a major restaurant chain-the cooking instructions was “medium.” When the hamburger arrived at the table it was not just pink inside, it was raw. Being polite, we went ahead and ate the burger."
Like so many food safety gurus, Ray is preaching one thing and doing another. And like a lot of public policy types, he talks a good game but doesn't really say anything. And certainly doesn't do anything.
Fifteen years after Jack-in-the-Box, it's time to stop being polite. Only if consumers demand safe food will the corporations -- or mom-and-pop burger shops -- actually pay attention and deliver. Ask hard questions. Demand safe food. And help create a culture that values safe food.
Here are some examples:
During the halfway point of a food safety golf tournament in Baltimore in 2005, a burley, 50-ish goateed he-man requested his hamburger be cooked, "Bloody … with cheese."His sidekick piped up, "Me too."
I asked the kid flipping burgers if he had a meat thermometer.
He replied, snickering, "Yeah, this is a pretty high-tech operation."
The young woman taking orders glanced about, and then confided that she didn't think there was a meat thermometer anywhere in the kitchen; this, at a fancy golf course catering to weddings and other swanky functions along with grunts on the golf course.
We ordered the burgers well-done.
Two iFSN researchers went to a local restaurant and ordered a hamburger. When asked how we would like them done, Doug asked, "What temperature is well-done?"
The server replied, "All our burgers are well-done unless the customer specifies."
The burger came out dripping blood, and still cold. So even though color is a lousy indicator of doneness, the burger was returned. And a lesson was given on doneness of burgers.
A graduate student and I were recently in Seattle, home of the infamous 1993 Jack-in-the-Box outbreak of E. coli O157:H7 that sickened some 600 and killed four, and put microbial food safety firmly in the minds of American media, lawyers and even the President.
After arriving at the hotel in Seattle and wandering around a bit, we ended up back at this rather posh hotel. Upon ordering burgers, we were asked how we would like them, "Rare, medium, well-done?" We looked at each other, and I asked if they ever used a meat thermometer. The waiter looked befuddled.
We both ordered well-done.
World-class boredom: Canada talks about U.S. inspections
Six days after the U.S. government said it was going to start looking harder at meat imports from Canada, based on dubious findings at a now defunct Alberta slaughterhouse -- and apparently a few others -- the Canadian Minister for Agriculture has publicly responded (the PR isn't on the Ag Canada website yet, but will eventually show up at http://www.agr.gc.ca/cb/index_e.php).
The statement below is even more baffling in that there is no mention of the 45 sick Canadians, including one dead person, probably linked to the same world-class meat. And Ted Haney, president of the Canada Beef Export Federation, said in the Toronto Star this morning that, "This is a disruption of trade, a disruption of price and a disruption of production. This simply can't be justified."
At some point, someone in charge -- they make the big bucks -- may explain what kind of testing goes on and provide some data to validate the claims of Canada's world-class status.
In the meantime, Canadian Agriculture Minister Gerry Ritz, (exactly as pictured, left) said:
"I have every confidence in the strength and quality of Canada's food safety, and I have strongly stated our Government's disappointment with United States Department of Agriculture's (USDA) decision to temporarily hold and test Canadian beef, pork, and poultry exports to the U.S. We believe that the scope of these measures is not justified nor do they reflect established protocols.
The Government of Canada is committed to maintaining and strengthening Canada's world-class food safety system to ensure that Canadians and our trading partners can purchase our food products with total confidence.
Protecting and promoting the health and safety of Canadians is of paramount importance for this Government, and we highlighted our strong and continued commitment to deliver action on food and product safety in our recent Speech from the Throne.
The Government of Canada is taking an active role in resolving this issue as quickly as possible to minimize any disruption to the Canadian beef, poultry and pork industries. Canadian Food Inspection Agency officials and I are working closely with our American counterparts toward the normalization of cross-border trade.
The Government of Canada is delivering results to maintain and enhance Canada's world-class food safety system and make sure it meets the new challenges of a global marketplace."
The statement below is even more baffling in that there is no mention of the 45 sick Canadians, including one dead person, probably linked to the same world-class meat. And Ted Haney, president of the Canada Beef Export Federation, said in the Toronto Star this morning that, "This is a disruption of trade, a disruption of price and a disruption of production. This simply can't be justified."
At some point, someone in charge -- they make the big bucks -- may explain what kind of testing goes on and provide some data to validate the claims of Canada's world-class status.
In the meantime, Canadian Agriculture Minister Gerry Ritz, (exactly as pictured, left) said:
"I have every confidence in the strength and quality of Canada's food safety, and I have strongly stated our Government's disappointment with United States Department of Agriculture's (USDA) decision to temporarily hold and test Canadian beef, pork, and poultry exports to the U.S. We believe that the scope of these measures is not justified nor do they reflect established protocols.
The Government of Canada is committed to maintaining and strengthening Canada's world-class food safety system to ensure that Canadians and our trading partners can purchase our food products with total confidence.
Protecting and promoting the health and safety of Canadians is of paramount importance for this Government, and we highlighted our strong and continued commitment to deliver action on food and product safety in our recent Speech from the Throne.
The Government of Canada is taking an active role in resolving this issue as quickly as possible to minimize any disruption to the Canadian beef, poultry and pork industries. Canadian Food Inspection Agency officials and I are working closely with our American counterparts toward the normalization of cross-border trade.
The Government of Canada is delivering results to maintain and enhance Canada's world-class food safety system and make sure it meets the new challenges of a global marketplace."
Letter to Canada: This is what we're testing
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A letter from Dr. William Jam, Acting Assistant Administrator Office of International Affairs FSIS, USDA, to his Canadian counterpart, just released, says in part:This letter is to alert you that on Friday, November 9, 2007, the Food Safety and Inspection Service(FSIS) will begin increased productexams of exported Canadian meat and poultry products, and pasteurized egg products at import houses in the United States (US). FSIS will also increase testing of raw groundbeef for E. coli OI57:H7. Also, FSIS will begin testing of raw beef manufacturing trim, boxed beef, and subprimals normally sent for grinding for E. coli Ol57:H7. Additionally, FSIS will increase testing for Listeria monocytogenes and Salmonella in ready-to-eat products. The increase product exams, testing of raw ground beef for E. coli Ol57:H7, and for Listeria monocytogenes and Salmonella in ready-to-eat products will be at the rate of approximately double that of the past year for Canada.
These measures are consistent with the statement of Dr. Richard Raymond, USDA Undersecretary for Food Safety released on November 3, 2007 . The measures are a reflection of our concern about the Canadian inspection system based on the audit findings of May 1-Jtrne 6, 2007, and the circumstances related to the unsafe practices employed by Ranchers Beef, Ltd., Establishment 630.
The increase in tests for pathogens will continue while the two US teams currently in Canada complete their audits of Establishment 630, the six establishments that received Notices of Intent to Delist in the last US audit of Canada, the one establishment that was delisted in the last US audit of Canada, and beef slaughter establishments identified as similar to Est. 630 in terms of start-up and operations.
The complete letter is available at http://www.fsis.usda.gov/PDF/Canada_O157_Testing_Letter.pdf
Canadians more concerned abooout trade than sick people
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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.
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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?
U.S. to boost testing of imported Canadian meat
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The Canadians are jumping through so many hoops I'm not sure who can sort out this Topps Meat-Rancher's Beef recall mess. Talk about bureaucratic.On Oct. 26, 207, USDA, oh and CFIA, said that the multistate outbreak of E. coli O157:H7 infections linked to the Topps Meat Company has been traced back to a defunct Alberta company that apparently provided beef trim to Topps.
The Canadian Food Inspection Agency PR notes 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."
By Nov. 3, 2007, USDA's Food Safety and Inspection Service, perhaps befuddled by the Canadian approach, said it would increase testing for salmonella, Listeria monocytogenes and E. coli O157:H7 on meat and poultry products being imported from Canada after the Topps E. coli outbreak in several U.S. states was traced to beef from a Canadian company.
Dr. Richard Raymond said,
"Effective next week, FSIS will increase testing for Salmonella, Listeria Monocytogenes and E. coli O157:H7 and will require that shipments be held until testing is complete and products are confirmed negative for these pathogens. In addition, Canadian meat and poultry products will receive increased levels of re-inspection by FSIS to confirm they are eligible to enter commerce when presented at the U.S. border.
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"FSIS will also immediately begin an audit of the Canadian food safety system that will focus on Ranchers Beef, Ltd. and will include other similar establishments that export beef to the U.S. Based on information provided by the Canadian Food Inspection Agency (CFIA), FSIS had previously identified this Canadian plant, which has ceased operations, as a likely source of the multi-state outbreak of E. coli O157:H7 infections linked to the Topps Meat Company. As the result of that recall investigation, FSIS delisted Ranchers Beef, Ltd., Canadian establishment number 630, on October 20, 2007. No product from that firm has been eligible to enter into the U.S. since that date.
"The audit and stepped up actions at the border are being conducted because of concerns about testing practices at Ranchers Beef, Ltd. that were discovered as part of the ongoing investigation."
Ted Haney, president of the Canadian Beef Export Federation, told The Canadian Press on Saturday,
"This is very serious, at least in the short term," and that major beef processing plants have already made the decision to either not operate for the next couple of days or to reduce processing volumes and not trade to the United States.
"This is excessive," he said of the audit, which he called an "excessive and capricious'' protocol. It was done without consultation, it was done unilaterally, it doesn't reflect the risk of E. coli O157:H7 in both Canada and the United States. … I think they have a born-at-home public relations issue that
they're attempting to deal with. … Our industry has been struggling with costs of regulation in Canada; it's struggled with a lack of market access in Asia .... This will be very, very disruptive, at least in the short term."
So instead of explaining what Canadian safeguards are in place, and the kind of testing that is currently undertaken at Canadian plants -- the kinds of things the Americans are looking for -- Haney essentially says the big Canadian meat plants are going home and won't play in the sandbox anymore and regulations are just too much.
Now tonight, a Canadian Press wire story says that even though the 40 sick people in the U.S. and the 45 people in Canada had the same E. coli O157:H7 genetic pattern, the product from the now defunct Rancher's Beef Ltd. of Balzac, Alta. had not been definitively linked to the Canadian sick folks; just the Americans.
Here's some questions: Why were the Americans -- again -- the first to notify Canadians about an outbreak of E. coli O157:H7? What's with all the rhetoric? Who knew what when?
Test away, America.
Johnny Depp: Words can't describe pain of daughter's E. coli illness
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Johnny Depp tells Entertainment Weekly in its Nov. 9 issue that his eight-year-old daughter, Lily, is now healthy and well following her hospitalization this year after contracting what was believed to be an E. coli O157."Now every single millisecond is a mini-celebration. Every time we get to breathe in and exhale is a huge victory. She pulled through beautifully, perfectly, with no lasting anything."
"To say it was the darkest moment, that's nothing. It doesn't come close to describing it. Words are so small."
Unfortunately, not everyone makes it, like the 14-year-old Iowa girl who died Friday morning. Or 5-year-old Mason Jones who died in 2005 in Wales.
Bill Marler, guest barfblogger: Suing the church over E. coli O157?
When Nebraska Beef first raised the issue that it intended to sue the church for “mishandling” its E. coli O157:H7 contaminated meat I laughed. I then calmly tried to respond that the Meat Industry that makes a profit off of selling “USDA Inspected Meat” couldn’t blame the consumer if the product actually contains a pathogen that can severely sicken or kill a bunch of nice older ladies at a church supper. What other product in the United States would a manufacturer expect consumers to fix themselves before they used it?
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.
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.
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.
U.S. lawyer has eyes trained on Canadian E. coli meat backers
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After 45 illnesses including 11 hospitalizations and one death over the past three months from E. coli O157:H7 tainted beef, Canadian journalists have responded with … a yawn.No coverage at all, except for robotic re-readings of the Canadian Food Inspection Agency (CFIA) press release which didn't even identify the slaughter plant. The U.S. once again told Canadians they were sick.
One reporter, however, did manage to put some pieces together after talking with Seattle lawyer Bill Marler yesterday.
Neil Waugh of the Edmonton Sun notes today that the company that supplied the E. coli O157:H7 contaminated beef to the now bankrupt Topps Meats was Ranchers Beef Ltd. of Balzac, Alberta, which collapsed on Aug.15 after company president Tony Martinez reported in a court affidavit that his outfit was "in the midst of a severe liquidity crisis".
In other words it was broke. And likely would have stayed that way if the United States Department of Agriculture hadn't blown the whistle on what Ranchers and the feds' controversial Canadian Food Inspection Agency were doing - or apparently NOT doing -last summer.
The CFIA, in typical butt-covering mode, identified the dirty plant only as "a meat facility in Alberta."
But the Americans don't play by Stephen Harper's rules and fingered the fingerprints as coming from "Ranchers Beef Ltd, Canadian establishment 630."
And it gets even more confusing when you dig into the USDA notice, which reveals: "on one or more days Ranchers Beef may have retested, found negative, and exported boneless beef manufacturing trimmings that had originally tested presumptive positive for E. coli."
Waugh explains that the company business plan was "developed in the wake of the 2003 BSE crisis," Martinez told the court, as a result of the "near decimation" of the Canadian cattle industry when the U.S. border was closed.
And it wasn't just a brainwave of 45 unidentified ranchers plus Sunterra Foods and Picture Butte feedlot kingpin Cor Van Raay.
In an attempt to "ameliorate the reliance" on U.S. markets, the Alberta and federal governments "developed policies to encourage construction of Canadian-based meat processing facilities."
There was a $46.5-million loan from Alberta Treasury Branches, the feds' Business Development Bank and the National Bank of Canada.
A $20-million "credit enhancement" from the federal ag department added to the taxpayers' exposure.
The Alberta Agricultural Financial Services also kicked in $9.35 million in "credit facilities" so investors could "purchase" company preferred shares.
Construction of the plant began in June 2006, but by last August, Martinez was reporting "current liabilities of $12.4 million" and "insufficient current assets to meet current obligations."
"We will clearly have to look at additional assets," said Seattle lawyer Bill Marler, who has already filed a class-action suit against Topps.
"We're going upstream looking at who supplied the meat," said Marler, who has already collected more than $250 million in food poisoning litigation. "Who owns them and what's their backing."
What's worse, a group called the Canadian Supply Chain Food Safety Coalition, whose mission is to
"facilitate, through dialogue within the food industry and with all levels of government, the development and implementation of a national, coordinated approach to food safety to ensure credibility in the domestic and international marketplaces"
came out today and said that Canadian provincial and the federal ministers of agriculture should provide more taxpayer money to industry to try harder and not make people sick.
So, Canadian taxpayers get fleeced for millions, 45 get sick and one dies, the Americans have to point it out, and the industry asks for more taxpayer money to tell Canadians if they get sick it's their fault.
Bill Marler will be in touch.
Blame Canada some more
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After 45 illnesses including 11 hospitalizations and one death over the past three months, the Canadian Food Inspection Agency (CFIA) at 3 a.m. Eastern time this morning warned Canadians not to consume certain packages of ground beef, most of it produced in produced as far back as June.The products are being recalled as a result of the CFIA’s investigation and traceback conducted on contaminated beef involving Ranchers Beef Ltd.(Establishment 630), Balzac, Alberta.
There have been no reported illnesses associated with the consumption of these products.
But there have been lots of illnesses in both the U.S. and Canada linked to product from the same Ranchers Beef facility, including the Topps outbreak across the U.S.
Blame Canada
The multistate outbreak of E. coli O157:H7 infections linked to the Topps Meat Company has been traced back to a defunct Alberta company that apparently provided beef trim to Topps.At this point, there is just (collaborative -- ha) competing press releases from the Canadian Food Inspection Agency and the U.S. Department of Agriculture.
The Americans say,
that on October 25, the CFIA provided FSIS with PFGE patterns, or DNA fingerprints, from tests of beef trim from a Canadian firm, Ranchers Beef, Ltd., Canadian establishment number 630. This firm provided trim to the Topps Meat Company. While the firm, which had been located in Balzac, Alberta, ceased operations on August 15, 2007, some product remained in storage and was collected and tested by CFIA as part of the joint investigation of the Topps recall and as part of CFIA's own investigation into 45 illnesses in Canada from E. coli O157:H7.
Today, PulseNet provided verification to FSIS that this PFGE pattern matched those from patients who were ill and from positive tests conducted by the New York Department of Health on product (both intact packages and open packages from patients' homes) that was later recalled by the Topps Meat Company on September 29. PulseNet is the Centers for Disease Control and Prevention's (CDC) searchable database of all PFGE patterns from patients and food products in the United States.
As of October 26, CDC reported 40 illnesses under investigation in 8 states, with 21 known hospitalizations. The latest onset of illness is September 24, 2007. This summer was the first time this rare PFGE pattern had been seen in North America.
The Canadian version said that
the Canadian Food Inspection Agency (CFIA) and the Public Health Agency of Canada (PHAC) are currently investigating possible linkages between E. coli cases that occurred earlier this summer in Canada. The Canadians didn't even mention the company. Might be bad for business -- except the company is already defunct.
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.
There are lots of questions here. My guess is that CFIA didn't figure the cases were linked till someone uploaded the PFGEs to PulseNet -- run by the Americans -- and the Americans said, uh, you've got an outbreak linked to the same source. And the only reason CFIA went public today, at it's usual 6 p.m. Eastern time on Friday, when lots have people have gone off for the weekend, is because the Americans said we're going public. We have too. Canada doesn't. 45 sick people linked and 1 dead and this is the first public comment from CFIA. Hopeless.
But maybe I'm wrong. I look forward to thorough public disclosure from CFIA.
And of course, CFIA had to go and say,
Canadians are reminded that a number of simple steps should be taken when cooking with ground beef to reduce the likelihood of E. coli. Specifically, thoroughly cooking the meat and using safe handling practices can reduce the risk of illness.
Food safety isn't simple, or there wouldn't be so many sick people.
20-month-old dies after being infected with E. coli
Several media outlets are reporting that 20-month-old Jaycee Burgin, of Newport, Tenn., died just before 11:00 p.m. Tuesday at the University of Tennessee Medical Center due to an E. coli infection. She was diagnosed with the infection on October 9.
Officials with the East Tennessee Regional Health Department said Wednesday the source of Jaycee's infection has not been confirmed.
Her family says Jaycee had a little bit of hamburger meat the Saturday before she got sick but they don't know if that was the cause of her infection.
Since no other E. coli infections have been reported recently in Cocke County, health officials say they think the cases will be limited to Burgin's.
Officials also say Burgin's case was not related to three cases of children's E. coli infections being treated in Knoxville, which have been linked to recalled meat produced by Minneapolis-based Cargill.
Deaths are a sobering reminder that food safety is not simple. Our condolences to the family.
Officials with the East Tennessee Regional Health Department said Wednesday the source of Jaycee's infection has not been confirmed.
Her family says Jaycee had a little bit of hamburger meat the Saturday before she got sick but they don't know if that was the cause of her infection.
Since no other E. coli infections have been reported recently in Cocke County, health officials say they think the cases will be limited to Burgin's.
Officials also say Burgin's case was not related to three cases of children's E. coli infections being treated in Knoxville, which have been linked to recalled meat produced by Minneapolis-based Cargill.
Deaths are a sobering reminder that food safety is not simple. Our condolences to the family.
You Buy -- You Kill -- You Dress -- You Take Home
Amy has survival skills. She knows how to field-dress animals. And has pretty good bowstaff skills.At Tom Prince's farm 20 miles west of Indianapolis, a Muslim man kneels over a goat, says a brief prayer, then cuts the animal's throat. It's hard to imagine a greater cultural mishmash than the early morning gatherings that take place here every Friday and Saturday.
Tim Evans, who reports for The Indianapolis Star, writes in USA Today this morning that since 1999, Prince has operated a self-service slaughterhouse that specializes in providing goat meat to the Indianapolis area's growing international community. His card reads "You Buy — You Kill — You Dress — You Take Home," and business is booming. Prince also sells lamb and sheep, but goats are the big seller.
Prince, 80, runs the facility from 7 a.m. to 1 p.m. every Friday and Saturday, selling an average of about 50 goats per weekend. In the weeks before Muslim and other religious holidays, he says, sales often double.
The story provides an excellent overview of several facets of the intersection between food, language and culture, something we at iFSN are beginning to explore in a more structured manner (really, I'm getting' some culture from Amy the French professor and outdoor survivalist).
Prince's slow Southern drawl stands out from the languages spoken by customers who have found their way to Central Indiana from Morocco, Yemen, Nigeria, Kenya, Pakistan, Mexico and other places around the globe where goat is a dietary staple.
For some, butchering their own meat helps maintain a link to cultures they've left behind in Africa, Central America and the Middle East. Others, including the large number of Muslims who buy from Prince, prefer to kill and butcher the animals themselves to ensure food preparation standards of their faith are followed.
Prince said he doesn't know a lot about Islam, but he is savvy enough as a businessman to make sure the slaughterhouse meets their needs — including situating the killing table so it faces east toward Mecca.
Goats, like all ruminants, are natural reservoirs for E. coli O157:H7. So be clean, be safe, unlike the employees of the Captains Galley's restaurant in China Grove, N.C., who earlier this year slaughtered a goat after hours, leading to an O157 outbreak that sickened 21 and killed an 86-year-old. Safety and culture can go together.
NYU is proud of their safe ground beef
New York University's student newspaper, Washington Square News, assured students this morning that meat served in their dining hall has not been part of the recent recall of Topp's brand frozen ground beef patties linked to an outbreak of E. coli O157:H7. The students didn't seem too concerned, however. As one freshman revealed to the student reporter, "I don't think it's likely that an outbreak of E. coli would happen here because NYU is pretty health conscious."
While I'm glad they have confidence in their dining hall, I don't believe that being health conscious will keep deadly pathogens out of their food.
Good hygiene practices and proper heating will, though. And another freshman at the university found peace of mind in those characteristics of the dining hall: "I know that NYU has strict requirements about heating the meat at a high enough temperature to kill bacteria," he said, "And NYU always claims how clean and healthy their kitchens are..."
Students should know that using a food thermometer to cook ground beef to an internal temperature of 160F is the only way to ensure its safety. So, stick it in! And wash your hands: Don't eat poop.
Food safety applies to everyone -- not just that nasty industrial agriculture
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Judith Redmond, co-owner of Full Belly Farm in Yolo County, and president of the Community Alliance with Family Farmers, perpetuated a few leafy green myths in the Sacramento Bee yesterday.Redmond writes that,
"Much of California-grown "leafy greens," including spinach and lettuce, now go to the bagged salad mix market. This transformation from fresh to processed salads has created lucrative new and distant markets, but also has set the stage for heightened food safety concerns that do not exist with traditionally grown salad."
Dangerous microorganisms do not discriminate between lettuce and spinach bound for processing into a bag or shipped as is. Yes, processing can amplify problems once they exist, but control of microorganisms begins on the farm. Period.
Redmond says,
"Data provided by the U.S. Food and Drug Administration and analyzed by the Community Alliance with Family Farmers show that since 1999, 98.5 percent of E. coli illnesses from leafy greens in California have been traced to processed, bagged salad."
I'd like to see how they came up with those numbers; publish it in a peer-reviewed journal. It's telling that whoever concocted this data ignored outbreaks before 1999 when bagged leafy greens weren't as widely available. Check out our table at: http://barfblog.foodsafety.ksu.edu/2007/09/articles/food-safety-communication/listeria-found-in-lettuce-at-central-florida-market/index.html
The listeria on fresh lettuce reported in Orlando Saturday was not bagged.
Redmond says,
"Our soil is full of life that wards off diseases and human pathogens."
I've heard this before, how organic soils are rich with microbial life that out-compete the bad bugs like E. coli O157:H7. I have seen no data to support this assertion.
Redmond says,
"… we must understand what it is about modern agricultural practices that has resulted in increasing problems with this super-bug, and what new interventions are needed to reduce its levels on our food and in the agricultural environment. This is likely to involve a hard look at industrialized cattle operations …."
And grass-fed cow-calf operations like the one linked to the 2006 spinach outbreak.
U.S. official says meat supply safest in world; 25 react by barfing
Dr. Richard Raymond, the Agriculture Department's undersecretary of food Safety, said on CBS's ""The Early Show'' this morning that,
"I think the American meat supply is the safest in the world. A recall like this does show that we are on the job, we are doing our inspections, our investigation, and we respond when we find problems to make sure that supply is safe.''
Raymond joins the Brits, Canadians and Kiwis, who all apparently have the safest food supply in the world.
They can't all be right.
Meanwhile, an Associated Press story notes cited a Topps official as saying over the weekend that the company has now augmented its procedures with microbiologists and food-safety experts.
I'm sure all this is a tremendous relief to the at least 25 individuals who have been barfing with E. coli O157:H7 in eight states.
E. coli outbreak traced to Oregon fair -- again
The Oregonian is reporting that seven people who attended the Clackamas County Fair contracted E. coli bacteria.William Keene, an epidemiologist for the Oregon Public Health Division, said this year's outbreak is larger than the one from the Clackamas County Fair in 2006, when the bacteria infected four people, sending one to the hospital.
Fair spokeswoman Heather Alexander said that next year, Clackamas County Fair officials plan to make more hand-washing stations available and post more signs urging people to wash their hands.
Somehow that seems too little, too late.
That bloody E. coli is popping up everywhere
School board members and parents listened to the painful screams of a little girl in their school district diagnosed with an E. coli infection.
Six-year-old Sydney fell ill last Wednesday, and though she was diagnosed quickly, has not found relief from the painful cramps and bloody diarrhea the infection has caused. In fact, she may soon be put on dialysis and her platelet count is still low.
Sydney's mother, Marcia Jacobi, sent a letter with a neighbor to the New Albany/Floyd County School Board meeting on Monday describing her heart-wrenching experience as she continued to sit by Sydney's bedside at Kosair Children's Hospital.
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The infection is thought to be caused by a meal at Galena Elementary School, where five other children have fallen ill from the same deadly bacteria.
The Assistant Superintendent, Bill Briscoe, is wary to admit that the bacteria was contracted at the school, or if all six students (and another suspected two) may have gotten the bug from another source.
Sydney's mother, of course, is not at all satisfied with the school district's reaction. "She is sincerely appalled by the way this has been handled," reads her neighbor on Jacobi's behalf, "Parents of both healthy and ill children feel this has been dramatically downplayed."
Six-year-old Sydney fell ill last Wednesday, and though she was diagnosed quickly, has not found relief from the painful cramps and bloody diarrhea the infection has caused. In fact, she may soon be put on dialysis and her platelet count is still low.
Sydney's mother, Marcia Jacobi, sent a letter with a neighbor to the New Albany/Floyd County School Board meeting on Monday describing her heart-wrenching experience as she continued to sit by Sydney's bedside at Kosair Children's Hospital.
The infection is thought to be caused by a meal at Galena Elementary School, where five other children have fallen ill from the same deadly bacteria.
The Assistant Superintendent, Bill Briscoe, is wary to admit that the bacteria was contracted at the school, or if all six students (and another suspected two) may have gotten the bug from another source.
Sydney's mother, of course, is not at all satisfied with the school district's reaction. "She is sincerely appalled by the way this has been handled," reads her neighbor on Jacobi's behalf, "Parents of both healthy and ill children feel this has been dramatically downplayed."
It's OK, no one died, says PR-type
In a bizarrely inaccurate statement, Owen Roberts, a public relations-type for the University of Guelph in Canada, wrote in the local paper on Monday after his latest junket to a conference for agricultural journalists in Japan that,"The Japanese government is trying to solve the food safety and self-sufficiency problems in one clean sweep by convincing consumers that the only safe food product is locally grown. Unfortunately they've experienced a few hiccups along the way -- an E. coli outbreak in 1996, a foot and mouth problem in 2000, BSE in 2001, and an "inappropriate" food labelling problem in 2002.
"Even so, nobody in Japan ever died from any of these scares. So why are the Japanese so paranoid?"
Huh?
In the summer of 1996, over 9,500 Japanese, largely schoolchildren, were stricken with E. coli O157:H7 and 12 were killed, most likely linked to the consumption of raw radish sprouts.
In July, 2000, an outbreak of Staphylococcus aureu in Snow Brand milk sickened 14,700 after workers failed to clean factory pipes for weeks.
In Aug. 2002, five elderly patients died from E. coli O157:H7 linked to food served at a nursing home.
There have been dozens of other outbreaks of foodborne illness in Japan -- and in every other country -- involving not only death but countless untold illnesses. Healthy skepticism seems warranted. Especially of PR-types.
Indiana, Illinois and E. coli O157:H7
The Effingham County Health Department in Illinois is investigating at least six confirmed cases of E. coli O157, all linked to eating at El Rancherito restaurant in Effingham at I-57 and I-70. The health department says the restaurant is cooperating and has been closed since Thursday.And in neighboring Indiana, two students have been confirmed with E. coli O157:H7 and several others are showing symptoms. Hundreds of elementary students were apparently sent home with warning letters on Friday.
One of Seattle attorney Bill Marler's many blogs, http://www.about-ecoli.com/, has lots of background information on E. coli.
Spinach and leafy greens: one year later
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USA Today writers Elizabeth Weise and Julie Schmit report in a Pulitzer-worthy series of features and stories today about the fall 2006 E. coli O157:H7 outbreak related to bagged spinach. The stories provide an excellent overview of the problems with fresh produce, the impacts on the industry, and the devastating effects on those sickened.
There's a variety of solutions offered, but no are really effective. To really create a culture that values microbiologically safe food, start marketing food safety at retail.
Recalled lettuce grown in Salinas Valley?
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The Monterey County Herald is reporting tonight that two of the three lettuces in a Dole bagged salad mix recalled this week were grown in the Salinas Valley. If confirmed, it means that whatever shreds of credibility the California Leafy Greens Marketing Agreement had will vanish.As it should.
Top-down approaches rarely work and require a lot of muscle to succeed -- and that isn't going to happen in the reality of competing government resources.
Politicos like Senator Tom Harkin or Congresswoman Rosa L. DeLauro (Conn.-3), and lobhyists like the Center for Science in the Public Interest can chatter all they want inside the Beltway but that isn't going to matter much in America's salad bowl. Especially on the farms, where E. coli O157:H7 contamination invariably begins.
Any hope that the safety of leafy greens will improve after 29 outbreaks over the past 15 years has nothing to do with calls for government inspections, new technology, or even pledges by growers to be extra super special careful. It can be found in the final report on the fall 2006 outbreak of E. coli O157:H7 in spinach (http://www.DHS.ca.gov), which sickened 205 and killed three
The first line of defense is the farm, not the consumer. Since 1998, American consumers have been told to FightBac, that is to fight the dangerous bacteria and virus and parasites found in a variety of foods, by cooking, cleaning, chilling and separating their food. Solid advice, but limited.
(Coincidentally, the FightBac folks were today congratulating themselves back in the Beltway on their consumer messaging -- yet, produce peanut butter and pet food are not consumer issues, just like the lettuce today.)
Fresh fruits and vegetables are good for us; we should eat more. Yet fresh fruits and vegetables are one of, if not the most significant source of foodborne illness today in North America. Because fresh produce is just that - fresh, and not cooked -- anything that comes into contact is a possible source of contamination. Every mouthful of fresh produce is an act of faith -- especially faith in the growers -- because once that E. coli O157:H7 or Salmonella gets on, or inside, spinach, lettuce, tomatoes, sprouts or melons, it is exceedingly difficult to remove.
In 2004, Salmonella-contaminated Roma tomatoes used in prepared sandwiches sold at Sheetz convenience stores throughout Pennsylvania sickened over 400 consumers. The FightBac folks told the public that, "In all cases, the first line of defense to reduce risk of contracting foodborne illness is to cook, clean, chill and separate."
Consumers were being told that when they stop by a convenience store and grab a ready-made sandwich, they should take it apart, grab the tomato slice, wash it, and reassemble the sandwich.
Which would have done nothing to remove the Salmonella inside the tomatoes. The fall 2006 outbreaks finally focused the buying public on the farm. Top-down approaches like audits and marketing agreements may appease worried buyers but do little to foster a culture on each and every farm that values microbiologically safe food.
The recommended best practices for growing safe produce need to be practiced every day on every farm. That was a key message out of the California report. New manuals, guidelines and plans are not required; what is essential is that farmers and their staff follow the already established good agricultural practices on a daily basis. Yes more research is important, yes there are new technologies to be utilized, but given that produce is being pooled from multiple growers at the packing shed, how can consumers be assured that every grower is doing what they say they are doing? Calls for mandatory government inspection is akin to mandatory restaurant inspection -- it sets a bare minimum standard, is a snapshot in time, and has little to do with future outbreaks of food poisoning.
Rules and regulations look pretty on paper. But they are not comforting to those 76 million Americans who get sick from the food and water they consume each and every year. Instead, every grower, packer, distributor, retailer and consumer needs to adopt a culture that actually values safe food.
Top down approaches to food safety are cumbersome and ineffective.
The first company that can assure consumers they aren't eating poop on spinach, lettuce, tomatoes and any other fresh produce, will make millions and capture markets.
Canadian E. coli O157:H7 find prompts Dole to recall Hearts Delight salad in U.S.
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Dole Fresh Vegetables is voluntarily recalling all salad bearing the label "Dole Hearts Delight" sold in the U.S. and Canada with a "best if used by (BIUB)" date of September 19, 2007, and a production code of "A24924A" or "A24924B" stamped on the package. The "best if use by (BIUB)" code date can be located in the upper right hand corner of the front of the bag. The salad was sold in plastic bags of 227 grams in Canada and one-half pound in the U.S., with UPC code 071430-01038.To date, Dole has received no reports that anyone has become sick from eating these products. The recall is occurring because a sample in a grocery store in Canada was found through random screening to contain E. coli O157:H7. No other Dole salad products are involved.
This product was sold in Ontario, Quebec and the Maritime Provinces in Canada and in Illinois, Indiana, Maine, Michigan, Mississippi, New York, Ohio, Pennsylvania, Tennessee and neighboring states in the U.S. Consumers can call the Dole Consumer Center toll-free at 800-356-3111. Consumers are reminded that products should not be consumed after the "best if used by" date.
Rene Cardinal, national manager of the fresh fruit and vegetable program at the Canadian Food Inspection Agency, told the Ottawa Citizen,
Don't play Russian roulette. If you have it in your home, destroy it," and that not all bags are necessarily contaminated, "but don't take any chances."
Marty Ordman, a Dole spokesman, told the Associated Press that the romaine, green leaf and butter lettuce hearts that went into the blend were grown in California, Colorado and Ohio, then processed at Dole's plant in Springfield, Ohio on Sept. 6.
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California Senator Dean Florez, D-Shafter, chairman of the Senate Select Committee on Food-borne Illness called on the Secretary of the California Department of Food and Agriculture, A.G. Kawamura, to provide his office with details on the latest recall of leafy greens grown in the United States, and to inform the committee immediately whether or not the lettuce in question was grown in California and, if so, whether or not the grower was a signatory to the Leafy Greens Marketing Agreement proposed by industry as a self-regulatory approach to food safety.
Dole lettuce from U.S. found with E. coli O157:H7 in Canada
The Canadian Food Inspection Agency (CFIA) warned the Canadian public at about 2 a.m. Monday not to consume Dole brand Hearts Delight lettuce salad (Ready to eat blend of romaine, green leaf & butter lettuce hearts) because it may be contaminated with E. coli O157:H7, stating,"The affected product, Dole brand Hearts Delight lettuce salad (Ready to eat blend of romaine, green leaf & butter lettuce hearts), produce of USA, is sold in 227 g packages bearing UPC 0 71430 01038 9, BIUB (Best If Used By) date 07SE19 and lot code A24924B. This product may have been distributed nationally.
"There have been no reported illnesses associated with the consumption of this product."
The quotes above are from the third version of the press release sent out since early Monday morning. And since CFIA always holds information close, iFSN called CFIA and was told the contaminated product was detected during routine CFIA surveillance at retail. CFIA could not tell us where the sampled product was purchased, or where the lettuces were grown.
Leaders have foresight
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The Western Mail writes in a scathing editorial this morning that the conditions in some Welsh schools, outlined in the final report of the E. coli O157 outbreak in 2005 that left a five-year-old dead and over 100 sick, would shame the Third World."It’s time to ensure children are not placed in environments which are breeding grounds for disease … to tolerate a situation where schools do not have toilet rolls, soap or hot water is reprehensible."
Hindsight is 20-20. What does it take to have foresight, to realize it's not enough to tell someone to wash their hands, but to also remove any barriers to handwashing and ensure the proper tools -- soap and paper towel -- are available.
Outrage
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Sharon Mills, the mother of five-year-old Mason Jones, said she will campaign for a change in the law after William John Tudor, the butcher who caused the Wales E. coli O157 outbreak that killed Mason, was jailed for 12 months, adding it "sends a strong message that a change in the law is needed."Mills told Western Mail that the jail term was a “joke”, adding,
“Mason was a five-year-old with the rest of his life ahead of him. This person will spend just six months behind bars. It seems the law is a joke.”
Mills told the South Wales Echo that,
“What Mason went through was horrific and six months is a joke really. Six months is just not enough for what he did. William Tudor will be back with his family in six months’ time. Mason will never return to ours.”
Despite working as a butcher since he was 16 and completing an advanced food hygiene course, the presiding judge said that Tudor had a “careless and make-do approach” towards food safety and cleanliness at his factory.
Tudor, 55, allowed cooked ham, turkey and lamb, which he supplied to schools across the South Wales valleys, to become contaminated with E. coli at his factory, specifically a vacuum-packaging machine which was used for both cooked and raw meats.
A prosecuting lawyer said, "In the defendant’s own words, it was not uncommon for pieces of raw meat to get into the chamber of the vacuum packer."
At one time Tudor had two of these machines, which can cost from as little as £1,300, but one was not replaced when it broke.
When inspectors visited the factory on September 19, after the E.coli outbreak had been declared, they found congealed blood, dead insects and cobwebs in the machine.
E. coli butcher jailed
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The South Wales Argus Newsdesk has just reported that William John Tudor, 55, of Clemenstone, Cowbridge, Vale of Glamorgan, the butcher who supplied schools with meat infected with E. coli O157, was given a 12-month prison sentence today after admitting six counts of placing unsafe food on the market and one count of failing, as proprietor of a business, to protect food against the risk of contamination.The outbreak killed five-year-old Mason Jones, a pupil of Deri Primary School, near Bargoed.
But it's local, it must be safe
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Hawaii's Department of Health was cited as reporting earlier this month that four tourists and four others on Kaua'i in March were most likely infected by eating contaminated lettuce from a Kaua'i farm, where heavy rains and flooding had carried E. coli O157 from a cattle pasture onto the lettuce patch.The story notes that health investigators took DNA from the disease organisms in patients, and were able to determine that the strain of E. coli O157 bacteria in all the victims had the same DNA fingerprint.
Janice Okubo, public information officer for the state Department of Health, was quoted as saying,
"It was determined that one item, locally produced lettuce, was common to at least one restaurant eaten at by each case during their probable exposure."
It's more than barbeques
Food safety is not simple.Yet the food safety folks in Calgary, Alberta, continue to insist that there are generally more E. coli cases in the summer because more people barbeque hamburger. That's blaming consumers, a standard tactic, especially in Canada.
Since the beginning of June, 58 people have become sick with E. coli O157:H7 in the Calgary area. Now they've apparently decided to call in the feds for help.
Tanya Maksymic, whose two children were sickened, including the hospitalization of her 17-month-old, said the health region's decision to get help from the federal government about the unusually high number of cases this summer is too little too late.
I chimed in on Aug. 2/07, with the following letter in the Calgary Herald:
Re: "E. coli infections stymie officials," July 28.
Dr. Judy MacDonald said 28 people have tested positive for E. coli in Calgary, more than five times the number the city usually sees in a typical month.
Despite not knowing the food source, MacDonald stated, "There are simple ways to prevent this -- wash your hands before you prepare food or eat food, after you change a child's diaper, or after you've been to the bathroom."
What's so simple about the recent outbreaks in produce, pet food and peanut butter? Once the products were home, there was nothing individuals could have done to prevent the illnesses and deaths.
Are consumers really expected to cook all their fresh tomatoes and leafy greens to 165F to kill salmonella? Fry up peanut butter? Bake the cat food?
Food safety is complex, constant and requires commitment. Consumers have a role to play, but not if the E. coli is linked to produce like lettuce or spinach.
Everyone in the farm-to-fork food safety system has a responsibility to reduce risk. The opportunities for cross-contamination are numerous, and it's not that easy to cook a safe burger.
Every grower, packer, distributor, retailer and restaurant must work on developing their own culture that values and promotes microbiologically safe food.
Douglas Powell,
Manhattan, Kan.
Douglas Powell is scientific director of the International Food Safety Network at Kansas State University.
Sorry, Scottish bureaucrats aren't that into you either
As the latest E. coli O157 outbreak ravages Scotland, including one death and seven ill linked to cold cuts, Professor Hugh Pennington today said there was no excuse for allowing contaminated cold meat to be sold, after lessons were learned from a major outbreak in Lanarkshire 10 years ago."We had hoped we'd seen the last of outbreaks associated with butchers. I think there really is no excuse for it. We know how to prevent it. … There is no excuse for putting your customers at risk. Undoubtedly this outbreak will be down to human error - either someone doing something they shouldn't or not doing something they should."
Meanwhile, an editorial in The Herald has questioned why there appears to have been a delay of several days before information regarding the outbreak was made public, echoing my comments about Canadian officials,
"There is always a danger that premature announcements provoke unnecessary panic. However, public protection must outweigh the danger of spreading unwarranted alarm. Vulnerable people and their carers have a right to expect the enforcement of basic hygiene in the handling of food and a right to know promptly when things go wrong."
