Greens and melons and tomatoes - oh my. Will new guidelines make produce safer?
Last Friday, U.S. regulatory types announced plans to increase testing of beef trim for E. coli O157:H7 and to strengthen safety protocols for fresh fruits and vegetables. The former got lots of attention, especially with a new Salmonella outbreak that has sickened dozens and is linked to ground beef; the latter, not so much.
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Fresh fruits and vegetables are one of, if not the most, significant sources of foodborne illness today in the U.S. – and it’s been that way for over a decade. As consumers increase per capita consumption of fresh vegetables, methods of handling, processing, packaging and distributing produce locally and internationally are receiving more attention in terms of identifying and controlling microbiological, chemical and physical hazards.
That was essentially the prelude for FDA publishing its 1998 Guidance for Industry: Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables. We took those guidelines, as well as others, and created an on-farm food safety program for all 220 growers producing tomatoes and cucumbers under the Ontario Greenhouse Vegetable Growers banner. And set up a credible verification system.
So why did regulators and industry make such a big deal about commodity-specific guidelines for tomatoes, melons and leafy greens that were published in the federal register last Friday – in 2009?
I looked at the 2009 CSGs and the 1998 FDA guidance document – and I can’t see much of a difference in the on-farm stuf. Maybe I’m slow on the uptake; maybe guidelines are meaningless without implementation and verification; maybe growers keep asking for government babysitters so when the next outbreak happens, they can say, but we followed FDA guidelines (good luck with that). One of the notices said the draft guidances were FDA's first step toward setting enforceable standards for produce safety, so maybe it’s some lawmaking thing.
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Tom Stenzel, president of the United Fresh Produce Association, said in a statement released July 31,
“Our industry has worked hard since 2004 to develop commodity-specific guidance documents in each of these areas, and now strongly supports FDA taking these efforts to a new level.”
2004? Why not 1998? And do the new and supposedly improved guidelines mean fewer sick people? No. Not unless an individual grower or groups of growers, or associations, take serious steps to implement and verify, something could have been done in 1998 and does not need government oversight. We did it – how hard can it be?
It’s not, and lots of growers do it on a daily basis. So maybe the talk from Washington was rightly shrugged off as no biggie.
But why did Health and Human Services Secretary Kathleen Sebelius, in making the announcement, choose to highlight the “vital role” consumers play in ensuring the safety of the fresh produce they eat and offer a laundry list of questionable food safety advice that would do little to reduce contamination of tomatoes, leafy greens and melons that happened in the field? Especially with all the caveats featured in the introduction to the tomato commodity-specific guide, included below.
This guidance is intended to assist domestic firms and foreign firms exporting tomatoes to the United States (U.S.) by recommending practices to minimize the microbial food safety hazards of their products throughout the entire tomato supply chain. It identifies some, but not all, of the preventive measures that these firms may take to minimize these food safety hazards. This guidance document is not intended to serve as an action plan for any specific operation but should be viewed as a starting point. We encourage each firm from the farm level through the retail or foodservice level to assess the recommendations in this guidance and tailor its food safety practices to its particular operations by developing its own food safety program based on an assessment of the potential hazards that may be associated with its operations.
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In addition, effective management of food safety requires that responsibility be clearly established among the many parties involved in the production of fresh produce. There may be many different permutations of ownership and business arrangements during the growing, harvesting packing, processing, and distribution of fresh and fresh-cut tomatoes. For this reason, it is important to identify which responsibilities rest with which parties, and to ensure that these responsibilities are clearly defined. For example, growers commonly contract with third parties to harvest their crops. Also, it is important that growers clearly identify which party is responsible for each applicable provision of this guidance, such as providing adequate toilet and handwashing facilities and worker training. Approaches to addressing responsibilities include delegating them to individuals within the firm and formally addressing them in contractual agreements when third parties are involved. Each party should be aware of its responsibilities to ensure microbial food safety hazards for tomatoes are minimized at each stage of the supply chain.
The commodity specific guidelines are available for leafy greens, tomatoes and melons. Guidance, however, does not mean responsibility. That’s up to industry, and it begins on the farm.
Facing a recall without superhero senses leaves some vulnerable to confusion
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Generally, my careful avoidance of them is a fairly unique practice. At least, I thought so until I met Bret. We stand together in our quest for vegetables that don't leak acid on the rest of the salad.
We were on our honeymoon when the outbreak of Salmonella Saintpaul in tomatoes and/or hot peppers hit the news. Many people joined our stance on tomatoes then... but it took me a while to realize it.
Since I wasn’t reading FSnet while we were gone, I had to hear the warnings put out on eating tomatoes like a regular consumer would. It was like my superhero senses were turned off.
At the time, I wasn’t in the habit of watching the news. And according to the results of a Rutgers Food Policy Institute (FPI) survey,
“The majority of respondents (66 percent) first heard about the advisory on television.”
Throughout our trip, we ate at cafes, buffets, and casual dining establishments. When we didn’t eat out, we stopped at Wal-Mart for cereal and sandwich supplies. None of those places showed signs of produce being recalled.
The survey found,
“A small minority (8 percent) first heard about it from restaurants and retailers.”
As it happened, some of the first news I received came from my step-dad’s mom, who understood the problem to be in tomatoes sold with the vine still attached.
Hearing through the tomato-vine was problematic, though. I later learned the CDC advised,
“…persons with increased risk of severe infections…should not eat raw Roma or red round tomatoes other than those sold attached to the vine or grown at home…”
Those two words, “other than”, were missed (or misunderstood) at some point in the chain of communication that ended with me.
Lead author of the Rutgers FPI report, Dr. Cara Cuite said in a press release,
“Our results suggest that consumers may have a hard time taking in many details about these types of food-borne problems.”
Almost half (48 percent) of people surveyed indicated they were not sure which types of tomatoes were under suspicion.
I was back at superhero headquarters (i.e. in front of my Mac) when Salmonella Saintpaul was found in a sample of jalapenos from Mexico, and again when the outbreak strain was isolated from a Mexican serrano pepper and the water used to irrigate it.
Most consumers weren't so lucky. From the survey,
“The researchers found that while almost all respondents (93 percent) were aware that tomatoes were believed to [be] the source of the illness, only 68 percent were aware…that peppers were also associated with the outbreak.”
Dr. Cara Cuite commented in the press release,
“This research is especially timely in light of the growing number of recalls as a result of the Salmonella outbreak associated with peanut butter and peanut paste.”
How can consumers be better informed? One practice seen in both outbreaks that helped alleviate some confusion was the use of club membership or “loyalty card” information to contact customers who had recently bought recalled products.
What else can be done to clear things up? After all, regular consumers don’t have superhero senses.
Food safety in pregnancy is not simple
Yesterday I enjoyed an aperitif at Houlihan’s with my friend Angélique. Although the conversation was excellent, ordering was complicated for me. I wasn’t supposed to eat at least half of the items offered, and another third of them didn’t sound good to me. Pregnancy food safety guidelines combined with changing tastes and sensitivity to smells make ordering very difficult. On our trip home from Australia on Sunday, for example, I wanted to grab a sandwich at LAX, and because we were at a deli, that left only one choice for me: a chicken Panini. Everything else had unheated deli meat – known to put me at risk for listeria.
At Houlihan’s, I used to enjoy the tuna wontons, but the tuna is only seared and I don’t trust raw fish right now. I couldn’t eat the very appetizing brie starter because the waitress didn’t think it was heated, and the bruschetta that we did share was a big question mark for me. It had goat’s cheese together with the tomato mix. We now know that tomatoes are all supposedly safe from Salmonella, but how safe was the cheese? I take at least a little comfort in knowing that I’ve been fully vaccinated against Hepatitis A thanks to my past wild travels. Angélique and I also shared a spinach and artichoke dip that came with fresh cilantro and scallions sprinkled all over the chips. I grow my own cilantro at home and know how hard it is to keep it clean and out of the snails’ reach …
Finally, very hungry, I just ate and tried to ignore the smaller risk factors. I did my best but I still didn’t feel confident that my food was safe. Who knows or can control what was happening in the kitchen?
For those who want to tell me, and every pregnant woman, how simple it is to eat safely during pregnancy, I beg to differ. See “Listeria warning for pregnant women” for example. Dr. Paul McKeown says, “Simple measures such as ensuring that the fridge is in good working order with the temperature between two and five degrees Celsius, eating food that is well within its use-by date so that harmful bugs will not have had time to grow and practising good general food hygiene will reduce the risk of listeriosis.”
We, as consumers, can reduce some of the risks but we cannot eliminate them. And I find that the more I know about food safety, the more complicated all of this becomes. When you’re hungry and the airline offers you a roll with cheddar and pastrami … and you ask your food safety expert partner, “if I pick off the pastrami, is the sandwich safe to eat and how much cross contamination might have taken place?” and he shrugs … sometimes you have to decide for yourself.
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All tomatoes cleared for consumption
The U.S. Food and Drug Administration has cleared all fresh tomatoes on the market as safe for consumption, but questions about how and when public health agencies inform the public and issue advisories such as those in the Salmonella Saintpaul outbreak are just beginning to be assessed.
Dr. David Acheson, the FDA's associate commissioner for foods, said this afternoon,
"We are lifting the tomato warning and we believe that consumers can now enjoy all types of fresh tomatoes.”
Dr. Robert Tauxe, deputy director of the Division of Foodborne, Bacterial and Mycotic Diseases at the Centers for Disease Control and Prevention, said,
"It's clear to us that tomatoes do not explain all the clusters.”
The government still doesn't know what caused the salmonella outbreak, which has sickened at least 1,220 people, but reiterated earlier warnings that the people most at risk of salmonella should avoid hot peppers -- jalapenos and serranos.
Acheson said that within the past 48 hours the FDA sent a team to Mexico to investigate a packing house that receives peppers from a number of farms. He said the investigation there is ongoing, but it's not believed that the firm also processes tomatoes.
Dr. David Acheson, the FDA's associate commissioner for foods, said this afternoon,"We are lifting the tomato warning and we believe that consumers can now enjoy all types of fresh tomatoes.”
Dr. Robert Tauxe, deputy director of the Division of Foodborne, Bacterial and Mycotic Diseases at the Centers for Disease Control and Prevention, said,
"It's clear to us that tomatoes do not explain all the clusters.”
The government still doesn't know what caused the salmonella outbreak, which has sickened at least 1,220 people, but reiterated earlier warnings that the people most at risk of salmonella should avoid hot peppers -- jalapenos and serranos.
Acheson said that within the past 48 hours the FDA sent a team to Mexico to investigate a packing house that receives peppers from a number of farms. He said the investigation there is ongoing, but it's not believed that the firm also processes tomatoes.
Doug to People magazine: Follow the poop
An old friend from Kitchener, Ontario, e-mailed me with the news:
"How cool are you? Saw you quoted in article about tomatoes in this week’s People magazine."
I’m not as cool as the CDC’s Bob Tauxe, and cool may not be the word when talking about food safety nerds. But it was fun talking to the reporter, who thought the celebrity barf section of barfblog was particularly apt.
There’s been lots of media as the Salmonella saga continues to unwind: 1090 sick in 42 states and Canada. As part of enhanced testing at the U.S.-Mexican border, FDA found a different Salmonella in a shipment of basil. More poop in produce.
Sysco has stopped distributing fresh jalapeño peppers, food fear fatigue is settling in, farmers are losing money, government agencies are losing credibility, and, as I keep reminding journalists who want to blame someone, there are a lot of sick people out there.
"If they (FDA) go too slow, they're criticized. If they go too fast, they're criticized," says Douglas Powell, scientific director of the International Food Safety Network at Kansas State University. "The investigation is still ongoing. The time for finger-pointing isn't there yet."
Jeffrey Weiss of The Dallas Morning News was one of my favorite interviews.
As Dr. Douglas Powell, scientific director of the International Food Safety Network, puts it: "Follow the poop. … A lot of eating fresh vegetables," Dr. Powell said, "is an act of faith."
"How cool are you? Saw you quoted in article about tomatoes in this week’s People magazine."I’m not as cool as the CDC’s Bob Tauxe, and cool may not be the word when talking about food safety nerds. But it was fun talking to the reporter, who thought the celebrity barf section of barfblog was particularly apt.
There’s been lots of media as the Salmonella saga continues to unwind: 1090 sick in 42 states and Canada. As part of enhanced testing at the U.S.-Mexican border, FDA found a different Salmonella in a shipment of basil. More poop in produce.
Sysco has stopped distributing fresh jalapeño peppers, food fear fatigue is settling in, farmers are losing money, government agencies are losing credibility, and, as I keep reminding journalists who want to blame someone, there are a lot of sick people out there.
"If they (FDA) go too slow, they're criticized. If they go too fast, they're criticized," says Douglas Powell, scientific director of the International Food Safety Network at Kansas State University. "The investigation is still ongoing. The time for finger-pointing isn't there yet."
Jeffrey Weiss of The Dallas Morning News was one of my favorite interviews.
As Dr. Douglas Powell, scientific director of the International Food Safety Network, puts it: "Follow the poop. … A lot of eating fresh vegetables," Dr. Powell said, "is an act of faith."
Jalapenos linked to salmonella outbreak
Elizabeth Weise of USA Today has just reported that the U.S. Centers for Disease Control and Prevention said this afternoon that fresh, raw jalapeño peppers have been linked to the salmonella saintpaul outbreak and the young, the old and those with impaired immune systems should avoid eating them.
Robert Tauxe, CDC's deputy director of the CDC's division of food borne diseases said,
"persons who want to reduce their risk of salmonella infection should take similar precautions.”
The number of ill people crossed the 1,000 mark today as well, with 1,017 confirmed cases, of which 203 were hospitalized, Tauxe says, making it the worst outbreak in years.
The CDC is also still advising the public to avoid the tomato types grown in regions not yet cleared by FDA, because the initial research showed a clear link between tomatoes and illness. However that includes only a very small number of tomato growing states at this point.
But a second investigation found a strong link between the consumption of fresh peppers.
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Robert Tauxe, CDC's deputy director of the CDC's division of food borne diseases said, "persons who want to reduce their risk of salmonella infection should take similar precautions.”
The number of ill people crossed the 1,000 mark today as well, with 1,017 confirmed cases, of which 203 were hospitalized, Tauxe says, making it the worst outbreak in years.
The CDC is also still advising the public to avoid the tomato types grown in regions not yet cleared by FDA, because the initial research showed a clear link between tomatoes and illness. However that includes only a very small number of tomato growing states at this point.
But a second investigation found a strong link between the consumption of fresh peppers.
Salmonella Saintpaul sickens 971 in 40 states; 4 in Canada
CDC is collaborating with public health officials in many states, the Indian Health Service, and the U.S. Food and Drug Administration (FDA) to investigate an ongoing multi-state outbreak of human Salmonella serotype Saintpaul infections. An initial epidemiologic investigation comparing foods eaten by ill and well persons identified consumption of raw tomatoes as strongly linked to illness.
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Recently, many clusters of illnesses have been identified in several states among persons who ate at restaurants. These clusters led us to broaden the investigation to be sure that it encompasses food items that are commonly consumed with tomatoes. Fresh tomatoes, fresh hot chili peppers such as jalapeños, and fresh cilantro are the lead hypotheses. However, at this point in the investigation, we can neither directly implicate one of these ingredients as the single source, nor discard any as a possible source. ...
Among the 693 persons with information available, illnesses began between April 10 and June 26, 2008, including 258 who became ill on June 1 or later. Many steps must occur between a person becoming ill and the determination that the illness was caused by the outbreak strain of Salmonella; these steps take an average of 2-3 weeks. Therefore, an illness reported today may have begun 2-3 weeks ago. Patients range in age from <1 to 99 years; 48% are female.
The rate of illness is highest among persons 20 to 29 years old; the rate of illness is lowest in children 10 to 19 years old and in persons 80 or more years old. At least 189 persons were hospitalized. One death in a man in Texas in his eighties has been associated with this outbreak. In addition, a man in his sixties who died in Texas from cancer had an infection with the outbreak strain of Salmonella Saintpaul at the time of his death; the infection may have contributed to his death.
Recently, many clusters of illnesses have been identified in several states among persons who ate at restaurants. These clusters led us to broaden the investigation to be sure that it encompasses food items that are commonly consumed with tomatoes. Fresh tomatoes, fresh hot chili peppers such as jalapeños, and fresh cilantro are the lead hypotheses. However, at this point in the investigation, we can neither directly implicate one of these ingredients as the single source, nor discard any as a possible source. ...Among the 693 persons with information available, illnesses began between April 10 and June 26, 2008, including 258 who became ill on June 1 or later. Many steps must occur between a person becoming ill and the determination that the illness was caused by the outbreak strain of Salmonella; these steps take an average of 2-3 weeks. Therefore, an illness reported today may have begun 2-3 weeks ago. Patients range in age from <1 to 99 years; 48% are female.
The rate of illness is highest among persons 20 to 29 years old; the rate of illness is lowest in children 10 to 19 years old and in persons 80 or more years old. At least 189 persons were hospitalized. One death in a man in Texas in his eighties has been associated with this outbreak. In addition, a man in his sixties who died in Texas from cancer had an infection with the outbreak strain of Salmonella Saintpaul at the time of his death; the infection may have contributed to his death.
Salmonella numbers up; media magic
“Do you normally part your hair to the left?”
“I don’t part my hair.”
“Then get your wife to fix it.”
That’s essentially how the interview I did with CNN last Thursday went. I said lots of insightful things about fresh produce and marketing food safety and consumers, all of which the TV folks chose not to use. (the video is available at: http://www.cnn.com/video/#/video/bestoftv/2008/07/02/ldt.schiavone.failing.fda.cnn).
No worries. I’ll write it up. My stylist and partner said I did good. So she’s taking me to Australia.
After two years of me trying to take Amy to Australia, she takes me. We’re already on various planes, arriving in Wellington, New Zealand for a week beginning July 7. Then it’s of to Melbourne, Australia for a travel writing conference.
So news will be slow and random yet unrelenting as always.
Today, the U.S. Centers for Disease Control upped the number of Salmonella sickies to 943 with at least 130 hospitalizations since mid-April. And the Wall Street Journal cited Glen Nowak, a CDC spokesperson, as saying tomatoes no longer are the leading suspect, though,
"Tomatoes are one of the primary things we are looking at."
“I don’t part my hair.”“Then get your wife to fix it.”
That’s essentially how the interview I did with CNN last Thursday went. I said lots of insightful things about fresh produce and marketing food safety and consumers, all of which the TV folks chose not to use. (the video is available at: http://www.cnn.com/video/#/video/bestoftv/2008/07/02/ldt.schiavone.failing.fda.cnn).
No worries. I’ll write it up. My stylist and partner said I did good. So she’s taking me to Australia.
After two years of me trying to take Amy to Australia, she takes me. We’re already on various planes, arriving in Wellington, New Zealand for a week beginning July 7. Then it’s of to Melbourne, Australia for a travel writing conference.
So news will be slow and random yet unrelenting as always.
Today, the U.S. Centers for Disease Control upped the number of Salmonella sickies to 943 with at least 130 hospitalizations since mid-April. And the Wall Street Journal cited Glen Nowak, a CDC spokesperson, as saying tomatoes no longer are the leading suspect, though,
"Tomatoes are one of the primary things we are looking at."
Salmonella focus on tomatoes and jalapeno peppers
Jonathan D. Rockoff of The Baltimore Sun reports today that,
Investigators are seeing more signs that the salmonella outbreak blamed on tomatoes might have been caused by tainted jalapeno peppers and have begun collecting samples from restaurants and from the homes of those who have been sickened, according to health officials involved in the probe.
New interviews with those who became infected found that many had eaten jalapeno peppers, often in salsa served with Mexican food, according to two state health officials. So far, none of the jalapenos taken from restaurants and from the homes of those who became ill have tested positive for Salmonella saintpaul. …
The outbreak, which began 12 weeks ago, is believed to be the largest of its kind, and new cases continue to emerge. It has sickened more than 920 people across the country, up from 756 one week ago, and sent more than 110 to the hospital. …
One health official involved in the investigation said "loose ends" are keeping tomatoes under suspicion, but the official said they could be accounted for easily. The official said evidence is "piling up" that indicates that jalapenos are to blame.
"There's certainly no shred of doubt in my mind," the official said.
Another health official was more cautious, saying that the evidence is pointing to peppers but that there is not yet enough information to rule out tomatoes.
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Investigators are seeing more signs that the salmonella outbreak blamed on tomatoes might have been caused by tainted jalapeno peppers and have begun collecting samples from restaurants and from the homes of those who have been sickened, according to health officials involved in the probe.
New interviews with those who became infected found that many had eaten jalapeno peppers, often in salsa served with Mexican food, according to two state health officials. So far, none of the jalapenos taken from restaurants and from the homes of those who became ill have tested positive for Salmonella saintpaul. …The outbreak, which began 12 weeks ago, is believed to be the largest of its kind, and new cases continue to emerge. It has sickened more than 920 people across the country, up from 756 one week ago, and sent more than 110 to the hospital. …
One health official involved in the investigation said "loose ends" are keeping tomatoes under suspicion, but the official said they could be accounted for easily. The official said evidence is "piling up" that indicates that jalapenos are to blame.
"There's certainly no shred of doubt in my mind," the official said.
Another health official was more cautious, saying that the evidence is pointing to peppers but that there is not yet enough information to rule out tomatoes.
Fresh salsa focus of Salmonella search
Elizabeth Weise writes in tomorrow’s USA Today that the Centers for Disease Control and Prevention has asked state and local health officials to focus their investigative efforts on items commonly used in the production of fresh salsa, particularly that made in local restaurants.
Salsas are typically made with tomatoes, onions, jalapeños, garlic and cilantro. They can also include tomatillos and other produce.
The focus does not involve commercially produced salsas. Salsas purchased in cans, jars or plastic containers in the refrigerated section of the supermarket are not being investigated. Fresh-made salsas only, prepared in the home or local restaurants, are the focus.
Tomatoes, originally considered the sole source of the outbreak, remain one of the targeted items, investigators say.
The Food and Drug Administration's suggestion to avoid red round, Roma and plum tomatoes grown in certain areas is still in effect.
The latest figures for the outbreak are 887 sickened nationwide, with an additional 18 newly confirmed cases. At least 108 people were hospitalized.
Tom Nassif, president and chief executive of Western Growers, which represents produce producers in California and Arizona, said if the outbreak ends up not being associated with tomatoes, growers will have taken a tremendous hit for nothing, and if tomatoes are exonerated, Nassif says growers might ask for financial relief from Congress.
Bill Marler, one of the nation's leading food-safety attorneys, said the FDA can't be faulted for acting in the absence of a "smoking tomato" laced with the salmonella bacteria, stating, "Should they have waited until they knew exactly what it was? Well, whose side do they want to come down on: the side of public health and kids or the produce industry?"
I wrote something similar regarding the actions of Ontario government officials after the 1996 cyclospora outbreak (was it California strawberries, no it was Guatemalan raspberries) in the book, Risk and Regulation.
"Once epidemiology identifies a probable link, health officials have to decide whether it makes sense to warn the public. In retrospect, the decision seems straightforward, but there are several possibilities that must be weighed at the time. If the Ontario Ministry of Health decided to warn people that eating imported strawberries might be connected to Cyclospora infection, two outcomes were possible: if it turned out that strawberries are implicated, the ministry has made a smart decision, warning people against something that could hurt them; if strawberries were not implicated, then the ministry has made a bad decision with the result that strawberry growers and sellers will lose money and people will stop eating something that is good for them. If the ministry decides not to warn people, another two outcomes are possible: if strawberries were implicated, then the ministry has made a bad decision and people may get a parasitic infection they would have avoided had they been given the information (lawsuits usually follow); if strawberries were definitely not implicated then nothing happens, the industry does not suffer and the ministry does not get in trouble for not telling people."
I’ll have more to say about this tomorrow.
Salsas are typically made with tomatoes, onions, jalapeños, garlic and cilantro. They can also include tomatillos and other produce.The focus does not involve commercially produced salsas. Salsas purchased in cans, jars or plastic containers in the refrigerated section of the supermarket are not being investigated. Fresh-made salsas only, prepared in the home or local restaurants, are the focus.
Tomatoes, originally considered the sole source of the outbreak, remain one of the targeted items, investigators say.
The Food and Drug Administration's suggestion to avoid red round, Roma and plum tomatoes grown in certain areas is still in effect.
The latest figures for the outbreak are 887 sickened nationwide, with an additional 18 newly confirmed cases. At least 108 people were hospitalized.
Tom Nassif, president and chief executive of Western Growers, which represents produce producers in California and Arizona, said if the outbreak ends up not being associated with tomatoes, growers will have taken a tremendous hit for nothing, and if tomatoes are exonerated, Nassif says growers might ask for financial relief from Congress.
Bill Marler, one of the nation's leading food-safety attorneys, said the FDA can't be faulted for acting in the absence of a "smoking tomato" laced with the salmonella bacteria, stating, "Should they have waited until they knew exactly what it was? Well, whose side do they want to come down on: the side of public health and kids or the produce industry?"
I wrote something similar regarding the actions of Ontario government officials after the 1996 cyclospora outbreak (was it California strawberries, no it was Guatemalan raspberries) in the book, Risk and Regulation.
"Once epidemiology identifies a probable link, health officials have to decide whether it makes sense to warn the public. In retrospect, the decision seems straightforward, but there are several possibilities that must be weighed at the time. If the Ontario Ministry of Health decided to warn people that eating imported strawberries might be connected to Cyclospora infection, two outcomes were possible: if it turned out that strawberries are implicated, the ministry has made a smart decision, warning people against something that could hurt them; if strawberries were not implicated, then the ministry has made a bad decision with the result that strawberry growers and sellers will lose money and people will stop eating something that is good for them. If the ministry decides not to warn people, another two outcomes are possible: if strawberries were implicated, then the ministry has made a bad decision and people may get a parasitic infection they would have avoided had they been given the information (lawsuits usually follow); if strawberries were definitely not implicated then nothing happens, the industry does not suffer and the ministry does not get in trouble for not telling people."
I’ll have more to say about this tomorrow.
He said, she said: talking about tomatoes
Since April, 869 persons infected with Salmonella Saintpaul with the same genetic fingerprint have been identified in 36 states and the District of Columbia.
On July 1, 2008, Jonathan D. Rockoff of the Baltimore Sun, and many others, reported that investigators probing the salmonella outbreak that mysteriously keeps infecting Americans have expanded their hunt beyond tomatoes and are looking to see whether other produce may be responsible, federal health officials confirmed yesterday.
It was the strongest indication to date by the Food and Drug Administration and the Centers for Disease Control and Prevention that weeks of focus on tomatoes as the culprit may have been a mistake, something that state health officials and other scientists increasingly fear.
"The tomato trail is still hot. It's a question of whether other products are getting hotter.”
Dr. David Acheson, associate FDA commissioner for foods
"If they say it's not tomatoes, then how many other commodities will be affected? We have a lot of reasons to be angry."
Tom Nassif, president, Western Growers Association
"Things definitely have to get better. No one in public health and no one in industry can be satisfied how this outbreak was handled."
Amy Philpott, United Fresh Produce Association
"In a digital age should we still be using paper and pencil to try to figure these things out. It certainly seems illogical at this point that we don't have a more expeditious way to deal with traceability."
FDA’s Acheson, wondering whether pushing the food industry to move to computerized record keeping might speed investigations in the future.
"We might have added every other vegetable in the country. This is crazy, absolutely crazy."
Reggie Brown, executive vice president, Florida Tomato Growers Exchange
"It is like a detective trying to solve a case. We often have to rely on people's memory of things that are not very memorable, such as what they ate last week or the week before. They may not realize or remember that the things they ate have many different ingredients."
Robert Tauxe, Centers for Disease Control
There's a growing misconception in the public that if tomatoes really were to blame, the outbreak would only have lasted six weeks. That's just not true, he said, pointing to farms that rotate harvests so as to keep producing tomatoes for months.
David Acheson, FDA's associate commissioner for foods
"I really think that what Katrina did to FEMA, this salmonella issue is going to do the FDA. They are going to have to learn to be much more prudent in ringing the alarm bell until they determine the source of whatever contamination they may be dealing with.”
Bob Spencer of West Coast Tomato, Florida
On July 1, 2008, Jonathan D. Rockoff of the Baltimore Sun, and many others, reported that investigators probing the salmonella outbreak that mysteriously keeps infecting Americans have expanded their hunt beyond tomatoes and are looking to see whether other produce may be responsible, federal health officials confirmed yesterday.
It was the strongest indication to date by the Food and Drug Administration and the Centers for Disease Control and Prevention that weeks of focus on tomatoes as the culprit may have been a mistake, something that state health officials and other scientists increasingly fear."The tomato trail is still hot. It's a question of whether other products are getting hotter.”
Dr. David Acheson, associate FDA commissioner for foods
"If they say it's not tomatoes, then how many other commodities will be affected? We have a lot of reasons to be angry."
Tom Nassif, president, Western Growers Association
"Things definitely have to get better. No one in public health and no one in industry can be satisfied how this outbreak was handled."
Amy Philpott, United Fresh Produce Association
"In a digital age should we still be using paper and pencil to try to figure these things out. It certainly seems illogical at this point that we don't have a more expeditious way to deal with traceability."
FDA’s Acheson, wondering whether pushing the food industry to move to computerized record keeping might speed investigations in the future.
"We might have added every other vegetable in the country. This is crazy, absolutely crazy."
Reggie Brown, executive vice president, Florida Tomato Growers Exchange
"It is like a detective trying to solve a case. We often have to rely on people's memory of things that are not very memorable, such as what they ate last week or the week before. They may not realize or remember that the things they ate have many different ingredients."
Robert Tauxe, Centers for Disease Control
There's a growing misconception in the public that if tomatoes really were to blame, the outbreak would only have lasted six weeks. That's just not true, he said, pointing to farms that rotate harvests so as to keep producing tomatoes for months.
David Acheson, FDA's associate commissioner for foods
"I really think that what Katrina did to FEMA, this salmonella issue is going to do the FDA. They are going to have to learn to be much more prudent in ringing the alarm bell until they determine the source of whatever contamination they may be dealing with.”
Bob Spencer of West Coast Tomato, Florida
Salmonella in tomatoes or something else?
With no end in sight, Elizabeth Weise of USA Today reports that suspicions are mounting that fresh unprocessed tomatoes aren't necessarily causing the salmonella outbreak that has sickened 851 people across the U.S., with the latest case beginning June 20.
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Robert Tauxe, deputy director of the Centers for Disease Control and Prevention’s division of foodborne diseases, said CDC launched a new round of interviews over the weekend, adding,
"We're broadening the investigation to be sure it encompasses food items that are commonly consumed with tomatoes.”
Weise reports that if another food is found to be the culprit after tomatoes were recalled nationwide and the produce industry sustained losses of hundreds of millions of dollars, food safety experts say the public's trust in the government's ability to track foodborne illnesses will be shattered.
Michael Osterholm of the National Center for Food Protection and Defense at the University of Minnesota, said,
"It's going to fundamentally rewrite how we do outbreak investigations in this country. We can't let this investigation, however it might turn out, end with just the answer of 'What caused it?' We need to take a very in-depth look at foodborne disease investigation as we do it today."
Jim Prevor, editor of Produce Business magazine, says tomatoes couldn't have caused an outbreak that has stretched from early April to late June.
"There's not a field in the world" that produces that long.
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If not tomatoes, what else? "Something that people find difficult to remember but which is always served with tomatoes," says Tauxe.
That would put salsa, jalapeño peppers, green onions and cilantro at the top of the list of potential culprits, says Doug Powell, director of the International Food Safety Network at Kansas State University in Manhattan, Kan.
Robert Tauxe, deputy director of the Centers for Disease Control and Prevention’s division of foodborne diseases, said CDC launched a new round of interviews over the weekend, adding,"We're broadening the investigation to be sure it encompasses food items that are commonly consumed with tomatoes.”
Weise reports that if another food is found to be the culprit after tomatoes were recalled nationwide and the produce industry sustained losses of hundreds of millions of dollars, food safety experts say the public's trust in the government's ability to track foodborne illnesses will be shattered.
Michael Osterholm of the National Center for Food Protection and Defense at the University of Minnesota, said,
"It's going to fundamentally rewrite how we do outbreak investigations in this country. We can't let this investigation, however it might turn out, end with just the answer of 'What caused it?' We need to take a very in-depth look at foodborne disease investigation as we do it today."
Jim Prevor, editor of Produce Business magazine, says tomatoes couldn't have caused an outbreak that has stretched from early April to late June.
"There's not a field in the world" that produces that long.
If not tomatoes, what else? "Something that people find difficult to remember but which is always served with tomatoes," says Tauxe.That would put salsa, jalapeño peppers, green onions and cilantro at the top of the list of potential culprits, says Doug Powell, director of the International Food Safety Network at Kansas State University in Manhattan, Kan.
Tomatoes with Salmonella saintpaul sicken 613 in 33 states
Since April, 613 persons infected with Salmonella Saintpaul with the same genetic fingerprint have been identified in 33 states and the District of Columbia. These were identified because clinical laboratories in all states send Salmonella strains from ill persons to their State public health laboratory for characterization.
The marked increase in reported ill persons since the last update is not thought to be due to a large number of new infections. The number of reported ill persons increased mainly because some states improved surveillance for Salmonella in response to this outbreak and because laboratory identification of many previously submitted strains was completed. In particular, one new state, Massachusetts reported ill persons.
The number of ill persons identified in each state is as follows: Arkansas (3 persons), Arizona (34), California (8), Colorado (4), Connecticut (4), Florida (1), Georgia (14), Idaho (3), Illinois (45), Indiana (9), Kansas (9), Kentucky (1), Maryland (18), Massachusetts (12), Michigan (4), Missouri (12), New Hampshire (1), New Jersey (1), New Mexico (79), New York (18), North Carolina (1), Ohio (3), Oklahoma (17), Oregon (5), Pennsylvania (5), Rhode Island (2), Tennessee (4), Texas (265), Utah (2), Virginia (21), Vermont (1), Washington (1), Wisconsin (5), and the District of Columbia (1). Among the 316 persons with information available, illnesses began between April 10 and June 13, 2008. Patients range in age from <1 to 99 years; 50% are female. At least 69 persons were hospitalized. No deaths have been officially attributed to this outbreak. However, a man in his sixties who died in Texas from cancer had an infection with the outbreak strain of Salmonella Saintpaul at the time of his death. The infection may have contributed to his death.
The marked increase in reported ill persons since the last update is not thought to be due to a large number of new infections. The number of reported ill persons increased mainly because some states improved surveillance for Salmonella in response to this outbreak and because laboratory identification of many previously submitted strains was completed. In particular, one new state, Massachusetts reported ill persons. The number of ill persons identified in each state is as follows: Arkansas (3 persons), Arizona (34), California (8), Colorado (4), Connecticut (4), Florida (1), Georgia (14), Idaho (3), Illinois (45), Indiana (9), Kansas (9), Kentucky (1), Maryland (18), Massachusetts (12), Michigan (4), Missouri (12), New Hampshire (1), New Jersey (1), New Mexico (79), New York (18), North Carolina (1), Ohio (3), Oklahoma (17), Oregon (5), Pennsylvania (5), Rhode Island (2), Tennessee (4), Texas (265), Utah (2), Virginia (21), Vermont (1), Washington (1), Wisconsin (5), and the District of Columbia (1). Among the 316 persons with information available, illnesses began between April 10 and June 13, 2008. Patients range in age from <1 to 99 years; 50% are female. At least 69 persons were hospitalized. No deaths have been officially attributed to this outbreak. However, a man in his sixties who died in Texas from cancer had an infection with the outbreak strain of Salmonella Saintpaul at the time of his death. The infection may have contributed to his death.
My tomatoes are safe ... really, they're local, so they're safe
Amy and I were at the expecting-a-baby doctor today, and I started telling her about yet another take on the my-tomatoes-are-safe-cause-they’re-local-so-buy-them story from Tennessee.
Some locals farmers told Volunteer TV they,
“… even use fertilizer that comes from the ground rather than a store. Their fertilizers are made up of layers of manure, weeds and hay.
"It helps in killing off the bad bacteria. The worms are working through, turning it into the pure soils all around. The composting happens naturally."
Such statements really need to be verified through microbial testing.
Another farmer said,
"The guinea come through and we let them. They'll walk through the garden and they don't eat any of the vegetables, they just eat bugs."
The woman beside us in the doctor waiting room said her father used to have guineas in their garden and it worked real well for bug control.
I pointed out the guineas were also Salmonella factories and would be increasing the dangerous bug load in the gardens growing that fresh produce.
She said they used to have chickens at her farm, but got rid of them cause she got tired of the mess – the poop mess. Then we talked tornadoes.
But lots of others are still talking tomatoes.
Jeff Wilson, Mississippi State University Extension Service, told local media that, “locally grown tomatoes are most likely safe,” but didn’t say why. Maybe he was misquoted.
Meanwhile, I got to make more friends by telling Forbes that washing off produce is a good precaution, but won't necessarily safeguard you from a foodborne illness, nor will only buying locally grown fruits and vegetables from the farmers' market,
“At the farm level, produce can be contaminated in a variety of ways, including contact with untreated manure, infected or polluted water, workers with poor hygiene habits or unclean storage or transportation facilities, Powell says. While local farms may use less transportation and fewer workers, the chances for contamination are still there. And since fresh produce is, of course, uncooked, anything that comes into contact with it can taint it. Once E. coli or Salmonella gets inside a leafy green, tomato or sprout, it's hard to get rid of it.”
Some locals farmers told Volunteer TV they,
“… even use fertilizer that comes from the ground rather than a store. Their fertilizers are made up of layers of manure, weeds and hay."It helps in killing off the bad bacteria. The worms are working through, turning it into the pure soils all around. The composting happens naturally."
Such statements really need to be verified through microbial testing.
Another farmer said,
"The guinea come through and we let them. They'll walk through the garden and they don't eat any of the vegetables, they just eat bugs."
The woman beside us in the doctor waiting room said her father used to have guineas in their garden and it worked real well for bug control.
I pointed out the guineas were also Salmonella factories and would be increasing the dangerous bug load in the gardens growing that fresh produce.
She said they used to have chickens at her farm, but got rid of them cause she got tired of the mess – the poop mess. Then we talked tornadoes.
But lots of others are still talking tomatoes.
Jeff Wilson, Mississippi State University Extension Service, told local media that, “locally grown tomatoes are most likely safe,” but didn’t say why. Maybe he was misquoted.
Meanwhile, I got to make more friends by telling Forbes that washing off produce is a good precaution, but won't necessarily safeguard you from a foodborne illness, nor will only buying locally grown fruits and vegetables from the farmers' market, “At the farm level, produce can be contaminated in a variety of ways, including contact with untreated manure, infected or polluted water, workers with poor hygiene habits or unclean storage or transportation facilities, Powell says. While local farms may use less transportation and fewer workers, the chances for contamination are still there. And since fresh produce is, of course, uncooked, anything that comes into contact with it can taint it. Once E. coli or Salmonella gets inside a leafy green, tomato or sprout, it's hard to get rid of it.”
Salmonella in tomato sickens 383 in 30 states; 48 hospitalized
CDC is collaborating with public health officials in many states, the Indian Health Service, and the U.S. Food and Drug Administration (FDA) to investigate an ongoing multi-state outbreak of human Salmonella serotype Saintpaul infections.
An epidemiologic investigation comparing foods eaten by ill and well persons has identified consumption of raw tomatoes as the likely source of the illnesses. The specific type and source of tomatoes is under investigation; however, the data suggest that illnesses are linked to consumption of raw red plum, red Roma, or round red tomatoes, or any combination of these types of tomatoes, and to products containing these raw tomatoes.
Since April, 383 persons infected with Salmonella Saintpaul with the same genetic fingerprint have been identified in 30 states and the District of Columbia: Arkansas (2 persons), Arizona (26), California (8), Colorado (2), Connecticut (2), Florida (1), Georgia (8), Idaho (3), Illinois (34), Indiana (8), Kansas (9), Kentucky (1), Maryland (10), Michigan (3), Missouri (9), New Hampshire (1), New Mexico (70), New York (9), North Carolina (1), Ohio (3), Oklahoma (5), Oregon (4), Pennsylvania (2), Tennessee (4), Texas (131), Utah (2), Virginia (17), Vermont (1), Washington (1), Wisconsin (5), and the District of Columbia (1). These were identified because clinical laboratories in all states send Salmonella strains from ill persons to their State public health laboratory for characterization. The marked increase in reported ill persons is not primarily due to a large number of new infections. The number of reported ill persons increased markedly mainly because some states improved surveillance for Salmonella in response to this outbreak and because laboratory identification of many previously submitted strains was completed.
Among the 243 persons with information available, illnesses began between April 10 and June 5, 2008. Patients range in age from <1 to 88 years; 47% are female. At least 48 persons were hospitalized. No deaths have been officially attributed to this outbreak. However, a man in his sixties who died in Texas from cancer had an infection with the outbreak strain of Salmonella Saintpaul at the time of his death. The infection may have contributed to his death.
Only 3 persons infected with this strain of Salmonella Saintpaul were identified in the country during the same period in 2007. The previous rarity of this strain and the distribution of illnesses in all U.S. regions suggest that the implicated tomatoes are distributed throughout much of the country. Because of inherent delays in reporting and because many persons with Salmonella illness do not have a stool specimen tested, it is likely many more illnesses have occurred than those reported.
An epidemiologic investigation comparing foods eaten by ill and well persons has identified consumption of raw tomatoes as the likely source of the illnesses. The specific type and source of tomatoes is under investigation; however, the data suggest that illnesses are linked to consumption of raw red plum, red Roma, or round red tomatoes, or any combination of these types of tomatoes, and to products containing these raw tomatoes.Since April, 383 persons infected with Salmonella Saintpaul with the same genetic fingerprint have been identified in 30 states and the District of Columbia: Arkansas (2 persons), Arizona (26), California (8), Colorado (2), Connecticut (2), Florida (1), Georgia (8), Idaho (3), Illinois (34), Indiana (8), Kansas (9), Kentucky (1), Maryland (10), Michigan (3), Missouri (9), New Hampshire (1), New Mexico (70), New York (9), North Carolina (1), Ohio (3), Oklahoma (5), Oregon (4), Pennsylvania (2), Tennessee (4), Texas (131), Utah (2), Virginia (17), Vermont (1), Washington (1), Wisconsin (5), and the District of Columbia (1). These were identified because clinical laboratories in all states send Salmonella strains from ill persons to their State public health laboratory for characterization. The marked increase in reported ill persons is not primarily due to a large number of new infections. The number of reported ill persons increased markedly mainly because some states improved surveillance for Salmonella in response to this outbreak and because laboratory identification of many previously submitted strains was completed.
Among the 243 persons with information available, illnesses began between April 10 and June 5, 2008. Patients range in age from <1 to 88 years; 47% are female. At least 48 persons were hospitalized. No deaths have been officially attributed to this outbreak. However, a man in his sixties who died in Texas from cancer had an infection with the outbreak strain of Salmonella Saintpaul at the time of his death. The infection may have contributed to his death.Only 3 persons infected with this strain of Salmonella Saintpaul were identified in the country during the same period in 2007. The previous rarity of this strain and the distribution of illnesses in all U.S. regions suggest that the implicated tomatoes are distributed throughout much of the country. Because of inherent delays in reporting and because many persons with Salmonella illness do not have a stool specimen tested, it is likely many more illnesses have occurred than those reported.
How modern science and old-fashioned detective work cracked the salmonella case
Amy and I are back in Manhattan. We missed a hailstorm, the first tornado in 42 years, but we didn't miss Salmonella in tomatoes.
We left Quebec City at 9 a.m. last Friday. National Public Radio Science Friday wanted me as a guest, and so did CNN. By 3:30 pm, we were in nowhere southwestern Ontario and I had to call the NPR studio -- and they insisted on a landline.
So, after several pay phones didn't work out, we found a lakeside motel. I hastily pleaded with the innkeeper for her phone. She said, "What's it worth to you?"
I gave her $20.
That's me doing my live interview on NPR (above, not exactly as shown; left, exactly as shown).
A couple of hours later we arrived at a TV studio in Toronto for a CNN interview. They said I was too late for Friday's show, but they wanted the footage anyway and maybe they'd use it Monday.
They didn't.
I've done dozens of radio interviews, and find myself defending public health types -- why is it taking so long to find the source of Salmonella in tomatoes? What tomatoes should be avoided? I explain, but even through radio, can sense the listeners eyes glazing over. Public health has always been a largely thankless job -- whether local, state or federal.
So a big thank you to Elizabeth Weise of USA Today, whose story in this morning's paper is an outstanding exposé of how the Salmonella in tomato case was cracked. It has become required reading in any of my courses.
To all the armchair quarterbacks that fill talk radio and Internet blogs, stop bitching and start producing. And move out of your parents' basement.
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We left Quebec City at 9 a.m. last Friday. National Public Radio Science Friday wanted me as a guest, and so did CNN. By 3:30 pm, we were in nowhere southwestern Ontario and I had to call the NPR studio -- and they insisted on a landline.So, after several pay phones didn't work out, we found a lakeside motel. I hastily pleaded with the innkeeper for her phone. She said, "What's it worth to you?"
I gave her $20.
That's me doing my live interview on NPR (above, not exactly as shown; left, exactly as shown).
A couple of hours later we arrived at a TV studio in Toronto for a CNN interview. They said I was too late for Friday's show, but they wanted the footage anyway and maybe they'd use it Monday.They didn't.
I've done dozens of radio interviews, and find myself defending public health types -- why is it taking so long to find the source of Salmonella in tomatoes? What tomatoes should be avoided? I explain, but even through radio, can sense the listeners eyes glazing over. Public health has always been a largely thankless job -- whether local, state or federal.
So a big thank you to Elizabeth Weise of USA Today, whose story in this morning's paper is an outstanding exposé of how the Salmonella in tomato case was cracked. It has become required reading in any of my courses.
To all the armchair quarterbacks that fill talk radio and Internet blogs, stop bitching and start producing. And move out of your parents' basement.
Are local tomatoes safer?
Mayra Rivarola is a new student in my lab and pulled together a decent piece on tomatoes and salmonella. And provided some excellent tomato photos.
Karen Wisser of Eastside & Westside markets in Manhatan, Kansas, knows fresh produce. Wisser says buying produce from her markets is much safer than buying produce from larger retailers because she can identify their supplier easily and go back directly to the source in case of an outbreak of foodborne illness.
"If we don’t like what we’re getting, we can stop buying from them, we know what consumers want,” said Wisser.
Bryant Ambelang, chief marketing officer of Desert Glory, one of North America’s largest grower of greenhouse tomatoes, says that food safety is a top priority which is why the company invests in greenhouse operations, private wells, continual testing procedures and 100% product traceability.
The latest outbreak of salmonella associated with fresh tomatoes, with 277 sick people now identified in 28 states, including Kansas, raises questions about the safety of fresh produce and the food supply in general.
The U.S. Food and Drug Administration is advising consumers to stay away from red plum, red roma and round red tomatoes unless they come from areas that have been given the all-clear by the FDA. The list is available at www.fda.gov/oc/opacom/hottopics/tomatoes.html#retailers. The FDA website also states that homegrown tomatoes are safe to consume.
But, should consumers blindly assume that a tomato, because it was bought from the farmer next door, is free of salmonella or other dangerous bugs?
To protect the produce, it is essential that safety guidelines are followed, beginning on the farm.
Fresh fruits and vegetables can be contaminated through different venues including: contact with untreated manure, contaminated water, workers with poor hygiene habits or infected with contagious diseases, unclean containers, tools, storage or transportation facilities.
Karen Wisser of Eastside & Westside markets in Manhatan, Kansas, knows fresh produce. Wisser says buying produce from her markets is much safer than buying produce from larger retailers because she can identify their supplier easily and go back directly to the source in case of an outbreak of foodborne illness.
"If we don’t like what we’re getting, we can stop buying from them, we know what consumers want,” said Wisser.
Bryant Ambelang, chief marketing officer of Desert Glory, one of North America’s largest grower of greenhouse tomatoes, says that food safety is a top priority which is why the company invests in greenhouse operations, private wells, continual testing procedures and 100% product traceability.
The latest outbreak of salmonella associated with fresh tomatoes, with 277 sick people now identified in 28 states, including Kansas, raises questions about the safety of fresh produce and the food supply in general.
The U.S. Food and Drug Administration is advising consumers to stay away from red plum, red roma and round red tomatoes unless they come from areas that have been given the all-clear by the FDA. The list is available at www.fda.gov/oc/opacom/hottopics/tomatoes.html#retailers. The FDA website also states that homegrown tomatoes are safe to consume.
But, should consumers blindly assume that a tomato, because it was bought from the farmer next door, is free of salmonella or other dangerous bugs?
To protect the produce, it is essential that safety guidelines are followed, beginning on the farm. Fresh fruits and vegetables can be contaminated through different venues including: contact with untreated manure, contaminated water, workers with poor hygiene habits or infected with contagious diseases, unclean containers, tools, storage or transportation facilities.
Salmonella in tomatoes toll now 277 in 28 states
The CDC website is not yet updated, but wire stories are reporting that the number of people infected by salmonella linked to certain types of fresh tomatoes has grown to 277 people from 28 states and the District of Columbia.'
Now it's updated.
If I was growing tomatoes, this is what I'd say …
Now it's updated.
If I was growing tomatoes, this is what I'd say …
Health Canada can't help themselves -- ruins tomato PR effort with BS
There's been lots of silly statements in the latest Salmonella-in-tomato outbreak. For example, at right is the sign from The Pad in Topeka, Kansas (photo by Stephanie Maurer). I have no idea which Dept. of Ag. inspected the tomatoes, and I'm not sure what they thought they'd find by looking. I'll be revisiting the risk communication highlights in the coming weeks.
One press release stood out yesterday. Health Canada decided to "remind Canadians of the importance of proper handling and preparation of fresh tomatoes in order to prevent foodborne illness."
Uh-oh. Sure washing can remove some amount of pathogens and dust, but not much. As Robert Tauxe, Deputy Director, Centers for Disease Control Division of Foodborne, Bacterial, and Mycotic Diseases, pointed out at a session sponsored by the New York Academy Of Sciences in April, "Washing might be logical, but it turns out that it removes very few pathogens."
Reminds me of past outbreaks when various groups have tried to advise consumers to control problems that were quite out of their control -- like Salmonella in tomatoes (see, pathogens in produce; once inside they ain't being washed off at all).
The Health Canada effort concludes by stating
"... there are as many as 13 million cases of food-related illnesses in Canada every year. Many of these illnesses could be prevented by following proper food handling and preparation techniques."
Why do the PR thingies feel it necessary to add on such a meaningless statement about proper handling and preparation in an outbreak that does not appear to involve food handling and preparation? Food safety for produce begins on the farm, and then all the way through the farm-to-fork system. But especially, for fresh produce, on the farm. Canadian taxpayers deserve better.
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One press release stood out yesterday. Health Canada decided to "remind Canadians of the importance of proper handling and preparation of fresh tomatoes in order to prevent foodborne illness."Uh-oh. Sure washing can remove some amount of pathogens and dust, but not much. As Robert Tauxe, Deputy Director, Centers for Disease Control Division of Foodborne, Bacterial, and Mycotic Diseases, pointed out at a session sponsored by the New York Academy Of Sciences in April, "Washing might be logical, but it turns out that it removes very few pathogens."
Reminds me of past outbreaks when various groups have tried to advise consumers to control problems that were quite out of their control -- like Salmonella in tomatoes (see, pathogens in produce; once inside they ain't being washed off at all).
The Health Canada effort concludes by stating
"... there are as many as 13 million cases of food-related illnesses in Canada every year. Many of these illnesses could be prevented by following proper food handling and preparation techniques."
Why do the PR thingies feel it necessary to add on such a meaningless statement about proper handling and preparation in an outbreak that does not appear to involve food handling and preparation? Food safety for produce begins on the farm, and then all the way through the farm-to-fork system. But especially, for fresh produce, on the farm. Canadian taxpayers deserve better.
Doug Powell appears on National Public Radio
Yesterday Doug appeared on NPR Science Friday. The topic was the recent outbreak of Salmonella that has now officially sickened 228 persons in 23 states.
A podcast of the episode is now available online, and can be heard at this location.
Salmonella in tomato toll reaches 228 in 23 states
The number of people sick from salmonella-tainted tomatoes jumped to 228 in 23 states Thursday as the government learned of five dozen previously unknown cases and said it is possible the food poisoning contributed to a cancer patient's death.
Twenty-five people have been hospitalized as a result of the U.S. outbreak, which has been linked to raw plum, Roma and round tomatoes.
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The Food and Drug Administration has not pinpointed the source of the outbreak. With the latest known illness striking on June 1, officials also are not sure if all the tainted tomatoes are off the market.
The FDA's food safety chief, Dr. David Acheson, said,
"As long as we are continuing to see new cases come on board, it is a concern that there are still contaminated tomatoes out there."
The FDA is directing consumers to its Web site — http://www.fda.gov — for updated lists of the safe regions.
Also safe are grape tomatoes, cherry tomatoes and tomatoes sold with the vine still attached. That is not because there is anything biologically safer about those with a vine but because the sick have assured investigators that is not the kind of tomato they ate.
What if you did not go to the store armed with a list, or the store or restaurant manager cannot assure that any plum, Roma or round tomatoes came from safe regions?
"If you don't know, don't take the risk," Acheson said.
Cooking also kills salmonella, but the FDA is not formally advising people to cook suspect tomatoes for fear they will not get them heated thoroughly.
(The possibility also exists for cross-contamination during preparation -- dp).
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Meanwhile, export-quality tomatoes labeled "Ready to Eat" in English flooded Mexico City markets on Thursday after a salmonella scare in the U.S. stopped them from crossing the border.
Associated Press reports that most consumers do not even know about the U.S. salmonella scare. And those who do, rarely care. Mexicans are accustomed to washing all produce because the vegetables sold on the national market are not held to the same standards as those certified for export.
Sergio Martinez, a 40-year-old bricklayer, said, "What the U.S. doesn't want is what we see here. They always send the best stuff over there, from avocados to tequila. What ends up here is second-rate. Almost all vegetables are contaminated with something because they water them with sewer water and put on a lot of chemicals."
Agriculture Secretary Alberto Cardenas told Televisa network Thursday, "The Mexican tomato is safer and cleaner than ever."
Even U.S. officials agree that certified Mexican exporters are among the safest in the world. Their fields are irrigated with fresh water, and their packing plants are staffed by workers covered head-to-toe in sterile clothing. Inspectors monitor the process at every step.
Twenty-five people have been hospitalized as a result of the U.S. outbreak, which has been linked to raw plum, Roma and round tomatoes.
The Food and Drug Administration has not pinpointed the source of the outbreak. With the latest known illness striking on June 1, officials also are not sure if all the tainted tomatoes are off the market.The FDA's food safety chief, Dr. David Acheson, said,
"As long as we are continuing to see new cases come on board, it is a concern that there are still contaminated tomatoes out there."
The FDA is directing consumers to its Web site — http://www.fda.gov — for updated lists of the safe regions.
Also safe are grape tomatoes, cherry tomatoes and tomatoes sold with the vine still attached. That is not because there is anything biologically safer about those with a vine but because the sick have assured investigators that is not the kind of tomato they ate.
What if you did not go to the store armed with a list, or the store or restaurant manager cannot assure that any plum, Roma or round tomatoes came from safe regions?
"If you don't know, don't take the risk," Acheson said.
Cooking also kills salmonella, but the FDA is not formally advising people to cook suspect tomatoes for fear they will not get them heated thoroughly.
(The possibility also exists for cross-contamination during preparation -- dp).
Meanwhile, export-quality tomatoes labeled "Ready to Eat" in English flooded Mexico City markets on Thursday after a salmonella scare in the U.S. stopped them from crossing the border.Associated Press reports that most consumers do not even know about the U.S. salmonella scare. And those who do, rarely care. Mexicans are accustomed to washing all produce because the vegetables sold on the national market are not held to the same standards as those certified for export.
Sergio Martinez, a 40-year-old bricklayer, said, "What the U.S. doesn't want is what we see here. They always send the best stuff over there, from avocados to tequila. What ends up here is second-rate. Almost all vegetables are contaminated with something because they water them with sewer water and put on a lot of chemicals."
Agriculture Secretary Alberto Cardenas told Televisa network Thursday, "The Mexican tomato is safer and cleaner than ever."
Even U.S. officials agree that certified Mexican exporters are among the safest in the world. Their fields are irrigated with fresh water, and their packing plants are staffed by workers covered head-to-toe in sterile clothing. Inspectors monitor the process at every step.
Jimmy Kimmel talks tomatoes
"For lunch today I was forced to order a BLB sandwich, which is bacon, lettuce, and more bacon. I'm thinking of ditching the lettuce too, just to be safe."
Bada-bing.
Check out the clip below.
During last night's monologue on Jimmy Kimmel Live! Jimmy talks tomatoes, with an awesome public service announcement from the Broccoli Council at the end.
I'm all for marketing microbial food safety at retail.
Bada-bing.
Check out the clip below.
During last night's monologue on Jimmy Kimmel Live! Jimmy talks tomatoes, with an awesome public service announcement from the Broccoli Council at the end.
I'm all for marketing microbial food safety at retail.
Source, not criticism, top priority in outbreak
I just wrapped up a food safety talk at the World Congress for Processing Tomatoes. Delegates from 34 countries have converged in Toronto for meetings, mirth and merriment. The Salmonella in fresh tomatoes outbreak was up for discussion, but these are the processing folks -- it's all cooked.
This picture (right) was taken by in Cincinnati, Ohio, and posted on The Consumerist. Just weird.
And The Packer says today in an editorial that the source, not criticism, should be the top priority in outbreak.
Too vague. Too slow. Too aggressive.
All of the above criticisms may apply to the handling of the recent linkage of Salmonella Saintpaul to tomatoes by the Food and Drug Administration and various federal and state agencies.
Unfortunately, the criticisms are easy to level, but not so easy to apply in reality.
The FDA was too specific in warning consumers in Texas and New Mexico to avoid round red and roma tomatoes. Shouldn’t consumers in other states receive the warning? On the other hand, the warning was too vague. Many cocktail-style tomatoes are round and red. Many greenhouse tomatoes are round and red yet not sold on the vine, but the FDA was saying it was OK for consumers to eat tomatoes on the vine from greenhouses.
The New Mexico Department of Health was perhaps too aggressive June 4 in naming Mexico as the likely source of the product. At that time, the FDA stated it was impossible to say whether the tomatoes were domestic or imported.
And because the foodborne illnesses occurred over so long a stretch, the tomatoes very likely did not come from one single grower. There is a possibility they were contaminated somewhere along the supply chain.
Yet, despite the rush to a conclusion, there is legitimate criticism that parties have acted too slowly. This situation affects the entire tomato category. By extension, it affects products that are used with tomatoes, such as fresh basil and some salad items. A lot of people will lose a lot of money over this.
In outbreaks that decimate a category, it’s absolutely imperative to say the right thing at the right time.
There needs to be better coordination between state and national organizations. The overseeing parties must work closely with both the growing community and retailers to ensure that public comments do not unintentionally mislead consumers or create false perceptions.
The utmost importance is finding the source. Until then, all handlers are presumed guilty and suffer the consequences of lower sales.
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This picture (right) was taken by in Cincinnati, Ohio, and posted on The Consumerist. Just weird.
And The Packer says today in an editorial that the source, not criticism, should be the top priority in outbreak.
Too vague. Too slow. Too aggressive.
All of the above criticisms may apply to the handling of the recent linkage of Salmonella Saintpaul to tomatoes by the Food and Drug Administration and various federal and state agencies.
Unfortunately, the criticisms are easy to level, but not so easy to apply in reality.
The FDA was too specific in warning consumers in Texas and New Mexico to avoid round red and roma tomatoes. Shouldn’t consumers in other states receive the warning? On the other hand, the warning was too vague. Many cocktail-style tomatoes are round and red. Many greenhouse tomatoes are round and red yet not sold on the vine, but the FDA was saying it was OK for consumers to eat tomatoes on the vine from greenhouses.
The New Mexico Department of Health was perhaps too aggressive June 4 in naming Mexico as the likely source of the product. At that time, the FDA stated it was impossible to say whether the tomatoes were domestic or imported.
And because the foodborne illnesses occurred over so long a stretch, the tomatoes very likely did not come from one single grower. There is a possibility they were contaminated somewhere along the supply chain.
Yet, despite the rush to a conclusion, there is legitimate criticism that parties have acted too slowly. This situation affects the entire tomato category. By extension, it affects products that are used with tomatoes, such as fresh basil and some salad items. A lot of people will lose a lot of money over this.
In outbreaks that decimate a category, it’s absolutely imperative to say the right thing at the right time.
There needs to be better coordination between state and national organizations. The overseeing parties must work closely with both the growing community and retailers to ensure that public comments do not unintentionally mislead consumers or create false perceptions.
The utmost importance is finding the source. Until then, all handlers are presumed guilty and suffer the consequences of lower sales.
CDC: Salmonella in tomato toll now at 167 in 17 states
Since mid-April, 167 persons infected with Salmonella Saintpaul with the same genetic fingerprint have been identified in 17 states: Arizona (12 persons), California (2), Colorado (1), Connecticut (1), Idaho (2), Illinois (27), Indiana (7), Kansas (5), Michigan (2), New Mexico (39), Oklahoma (3), Oregon (3), Texas (56), Utah (1), Virginia (2), Washington (1), and Wisconsin (3). These were identified because clinical laboratories in all states send Salmonella strains from ill persons to their State public health laboratory for characterization. Among the 73 persons who have been interviewed, illnesses began between April 16 and May 27, 2008. Patients range in age from 1 to 82 years; 49% are female. At least 23 persons were hospitalized. No deaths have been reported.
At this time, FDA is advising U.S. consumers to limit their tomato consumption to those that are not the likely source of this outbreak. These include cherry tomatoes; grape tomatoes; tomatoes sold with the vine still attached; tomatoes grown at home; and raw red Roma, red plum, and round red tomatoes from specific sources listed at: http://www.fda.gov/oc/opacom/hottopics/tomatoes.html. Consumers should be aware that raw tomatoes are often used in the preparation of fresh salsa, guacamole, and pico de gallo, are part of fillings for tortillas, and are used in many other dishes.
FDA recommends that U.S. retail outlets, restaurants, and food service operators offer only fresh and fresh cut red Roma, red plum, and round red tomatoes and food products made from these tomatoes from specific sources listed at: http://www.fda.gov/oc/opacom/hottopics/tomatoes.html#retailers. Cherry tomatoes, grape tomatoes, and tomatoes sold with the vine still attached from any source may be offered.
At this time, FDA is advising U.S. consumers to limit their tomato consumption to those that are not the likely source of this outbreak. These include cherry tomatoes; grape tomatoes; tomatoes sold with the vine still attached; tomatoes grown at home; and raw red Roma, red plum, and round red tomatoes from specific sources listed at: http://www.fda.gov/oc/opacom/hottopics/tomatoes.html. Consumers should be aware that raw tomatoes are often used in the preparation of fresh salsa, guacamole, and pico de gallo, are part of fillings for tortillas, and are used in many other dishes.FDA recommends that U.S. retail outlets, restaurants, and food service operators offer only fresh and fresh cut red Roma, red plum, and round red tomatoes and food products made from these tomatoes from specific sources listed at: http://www.fda.gov/oc/opacom/hottopics/tomatoes.html#retailers. Cherry tomatoes, grape tomatoes, and tomatoes sold with the vine still attached from any source may be offered.
Tomatoes continue to disappear from retail ...
The Los Angeles Times reports that fast-food chains Taco Bell Corp. and Chipotle Mexican Grill Inc. have, in addition to McDonald's and others, stopped serving certain tomatoes. Same with supermarket chains Ralphs, Vons and Albertsons, which stopped selling red plum, red Roma or round red tomatoes cited by the FDA.
Elizabeth Weise of USA Today reported this morning that simply washing tomatoes can help, but it won't necessarily remove the salmonella bacteria, because when tomatoes are picked on very hot days and put into cold water to chill, salmonella on their surface can be drawn up into the fruit.
David Acheson, director of the FDA's Food Safety and Security Staff, said that doesn't mean the public should stop washing produce, adding, "If there is surface contamination, washing is going to help remove it."
Below is a photo from the Tampa Tribune of a Burger King at Kennedy and West Shore boulevards, indicateing it's not serving tomatoes.
Elizabeth Weise of USA Today reported this morning that simply washing tomatoes can help, but it won't necessarily remove the salmonella bacteria, because when tomatoes are picked on very hot days and put into cold water to chill, salmonella on their surface can be drawn up into the fruit.
David Acheson, director of the FDA's Food Safety and Security Staff, said that doesn't mean the public should stop washing produce, adding, "If there is surface contamination, washing is going to help remove it."
Below is a photo from the Tampa Tribune of a Burger King at Kennedy and West Shore boulevards, indicateing it's not serving tomatoes.
McDonald's, U.S. retailers pull some tomatoes
McDonald' s Corp. said Monday it has temporarily pulled tomatoes from its sandwiches in the United States, a precautionary move in the wake of a salmonella outbreak that has sicken at least 145 in 16 states.
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McDonald's spokesman Bill Whitman was cited as saying the company has not detected salmonella bacteria in any of its tomato supplies, "but with an abundance of caution, we want to make sure our food items containing tomatoes are absolutely safe." McDonald's said it will continue to serve grape tomatoes in its premium salads.
Winn Dixie in Florida announced they have pulled tomatoes off the shelves, will destroy the tomatoes in stock, and are asking their customers to not eat them. Giant Eagle Supermarkets of Pennsylvania has also pulled a variety of green, yellow, Roma and organic tomatoes off the shelf as a precaution.
The Tampa Tribune reports that trucks of Florida-grown tomatoes were being turned away by retailers Monday. Florida is not on the list of safe tomato-producing states – those not linked to the outbreak – nonetheless, state agriculture officials say Florida-grown tomatoes are safe to eat and are awaiting clearance from the U.S. Food and Drug Administration.
Liz Compton, spokeswoman for the state Department of Agriculture and Consumer Services, said,
"We know Florida's tomatoes are OK. The problem is, they haven't officially cleared us yet, and we are having trucks turned away. … What we know is that the tomatoes that we're shipping now were not being harvested at the time in question."
Tampa-based Sweetbay Supermarkets and Lakeland-based Publix Super Markets have pulled all of the suspect tomatoes from their shelves.
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McDonald's spokesman Bill Whitman was cited as saying the company has not detected salmonella bacteria in any of its tomato supplies, "but with an abundance of caution, we want to make sure our food items containing tomatoes are absolutely safe." McDonald's said it will continue to serve grape tomatoes in its premium salads.Winn Dixie in Florida announced they have pulled tomatoes off the shelves, will destroy the tomatoes in stock, and are asking their customers to not eat them. Giant Eagle Supermarkets of Pennsylvania has also pulled a variety of green, yellow, Roma and organic tomatoes off the shelf as a precaution.
The Tampa Tribune reports that trucks of Florida-grown tomatoes were being turned away by retailers Monday. Florida is not on the list of safe tomato-producing states – those not linked to the outbreak – nonetheless, state agriculture officials say Florida-grown tomatoes are safe to eat and are awaiting clearance from the U.S. Food and Drug Administration.
Liz Compton, spokeswoman for the state Department of Agriculture and Consumer Services, said,
"We know Florida's tomatoes are OK. The problem is, they haven't officially cleared us yet, and we are having trucks turned away. … What we know is that the tomatoes that we're shipping now were not being harvested at the time in question."
Tampa-based Sweetbay Supermarkets and Lakeland-based Publix Super Markets have pulled all of the suspect tomatoes from their shelves.
McDonald's Canada pulls tomatoes from menu
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McDonald's fast-food outlets in Canada have temporarily removed tomatoes from their menu options, after news south of the border that salmonella food poisoning first linked to uncooked tomatoes has spread to 16 U.S. states.McDonald's said in a letter to consumers that it has not experienced any problems to date but consider the move a “precautionary measure."
Below is a news clip from a New Mexico television station about what local restaurants are doing in the wake of 145 sick people in 16 states, and a national advisory from the Food and Drug Administration not to eat certain types of fresh tomatoes.
Salmonella in tomatoes toll reaches 145 in 16 states; FDA issues national advisory
The U.S. Food and Drug Administration is expanding its warning to consumers nationwide that a salmonellosis outbreak has been linked to consumption of certain raw red plum, red Roma, and red round tomatoes, and products containing these raw, red tomatoes.
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FDA recommends that consumers not eat raw red Roma, raw red plum, raw red round tomatoes, or products that contain these types of raw red tomatoes unless the tomatoes are from the sources listed below.
If unsure of where tomatoes are grown or harvested, consumers are encouraged to contact the store where the tomato purchase was made. Consumers should continue to eat cherry tomatoes, grape tomatoes, and tomatoes sold with the vine still attached, or tomatoes grown at home.
On June 5, using traceback and other distribution pattern information, FDA published a list of states, territories, and countries where tomatoes are grown and harvested which have not been associated with this outbreak. This updated list includes: Arkansas, California, Georgia, North Carolina, South Carolina, Tennessee, Texas, Belgium, Canada, Dominican Republic, Guatemala, Israel, Netherlands, and Puerto Rico. The list is available at www.fda.gov/oc/opacom/hottopics/tomatoes.html#retailers. This list will be updated as more information becomes available.
FDA recommends that retailers, restaurateurs, and food service operators not offer for sale and service raw red Roma, raw red plum, and raw red round tomatoes unless they are from the sources listed above. Cherry tomatoes, grape tomatoes, and tomatoes sold with the vine still attached, may continue to be offered from any source.
Since mid April, there have been 145 reported cases of salmonellosis caused by Salmonella Saintpaul nationwide, including at least 23 hospitalizations. States reporting illnesses linked to the outbreak include: Arizona, California, Colorado, Connecticut, Idaho, Illinois, Indiana, Kansas, New Mexico, Oklahoma, Oregon, Texas, Utah, Virginia, Washington, and Wisconsin. Salmonella Saintpaul is an uncommon type of Salmonella.
As I've said, food safety for fresh produce begins on the farm and goes right through to the fork.
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Fresh fruits and vegetables are the most significant sources of
foodborne illness today in the United States, and because fresh produce is
not cooked, anything that comes into contact is a possible source of contamination.
Wash water, irrigation water, manure in soil, even contact with animals or humans, can introduce dangerous microorganisms onto fresh produce. There is evidence that bacteria like Salmonella and E. coli can enter fruit like tomatoes and cantaloupes, and leafy greens such as spinach and lettuce, making removal extremely difficult.
The farm is the first line of defense. Whether your produce comes from around the corner or around the globe, contamination must be prevented on the farm.
A brief review of pathogens in produce is available at:
http://tinyurl.com/6ypdad
A table of tomato-related North American outbreaks is available at:
http://tinyurl.com/6oqv67
A table of known outbreaks of verotoxigenic E. coli -- including but not
limited to E. coli O157:H7 -- associated with fresh spinach and lettuce
is available at: http://tinyurl.com/586azl
FDA recommends that consumers not eat raw red Roma, raw red plum, raw red round tomatoes, or products that contain these types of raw red tomatoes unless the tomatoes are from the sources listed below. If unsure of where tomatoes are grown or harvested, consumers are encouraged to contact the store where the tomato purchase was made. Consumers should continue to eat cherry tomatoes, grape tomatoes, and tomatoes sold with the vine still attached, or tomatoes grown at home.
On June 5, using traceback and other distribution pattern information, FDA published a list of states, territories, and countries where tomatoes are grown and harvested which have not been associated with this outbreak. This updated list includes: Arkansas, California, Georgia, North Carolina, South Carolina, Tennessee, Texas, Belgium, Canada, Dominican Republic, Guatemala, Israel, Netherlands, and Puerto Rico. The list is available at www.fda.gov/oc/opacom/hottopics/tomatoes.html#retailers. This list will be updated as more information becomes available.
FDA recommends that retailers, restaurateurs, and food service operators not offer for sale and service raw red Roma, raw red plum, and raw red round tomatoes unless they are from the sources listed above. Cherry tomatoes, grape tomatoes, and tomatoes sold with the vine still attached, may continue to be offered from any source.
Since mid April, there have been 145 reported cases of salmonellosis caused by Salmonella Saintpaul nationwide, including at least 23 hospitalizations. States reporting illnesses linked to the outbreak include: Arizona, California, Colorado, Connecticut, Idaho, Illinois, Indiana, Kansas, New Mexico, Oklahoma, Oregon, Texas, Utah, Virginia, Washington, and Wisconsin. Salmonella Saintpaul is an uncommon type of Salmonella.
As I've said, food safety for fresh produce begins on the farm and goes right through to the fork.
Fresh fruits and vegetables are the most significant sources offoodborne illness today in the United States, and because fresh produce is
not cooked, anything that comes into contact is a possible source of contamination.
Wash water, irrigation water, manure in soil, even contact with animals or humans, can introduce dangerous microorganisms onto fresh produce. There is evidence that bacteria like Salmonella and E. coli can enter fruit like tomatoes and cantaloupes, and leafy greens such as spinach and lettuce, making removal extremely difficult.
The farm is the first line of defense. Whether your produce comes from around the corner or around the globe, contamination must be prevented on the farm.
A brief review of pathogens in produce is available at:
http://tinyurl.com/6ypdad
A table of tomato-related North American outbreaks is available at:
http://tinyurl.com/6oqv67
A table of known outbreaks of verotoxigenic E. coli -- including but not
limited to E. coli O157:H7 -- associated with fresh spinach and lettuce
is available at: http://tinyurl.com/586azl
Salmonella Symptoms
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Someone came to the blog this morning searching “Salmonella Saintpaul flatulence” inspiring this post. As of last night 138 people in 11 states were sick from Salmonella in tomatoes.According to http://www.about-salmonella.com/salmonella_symptoms_risks, Salmonella can cause gastroenteritis, typhoid fever, and bacteremia. The following are symptoms of Salmonella gastroenteritis:
In mild cases diarrhea may be non-bloody, occur several times per day, and not be very voluminous; in severe cases it may be frequent, bloody and/or mucoid, and of high volume. Vomiting is less common than diarrhea.
- diarrhea
- abdominal cramps
- fever, generally 100°F to 102°F (38°C to 39°C)
- nausea, and/or
- vomiting
Other frequently reported symptoms are
Whereas the diarrhea typically lasts 24 to 72 hours, patients often report fatigue and other nonspecific symptoms lasting 7 days or longer.
- headaches
- muscle pain, and
- joint pain
The FDA has a thorough analysis of Salmonella in their Bad Bug Book.
If you are concerned that you have food poisoning, you should contact your local health unit or Seattle law firm Marler-Clark that specializes in foodborne illness litigation.
Salmonella spreads in States; large and Roma tomatoes implicated
The U.S. Centers for Disease Control has just issued a statement about the ongoing outbreak of Salmonella St. Paul
"An epidemiologic investigation conducted by the New Mexico and Texas Departments of Health and the Indian Health Service using interviews comparing foods eaten by ill and well persons has identified consumption of raw tomatoes as the likely source of the illnesses in New Mexico and Texas. The specific type and source of tomatoes are under investigation; however, preliminary data suggest that large tomatoes, including Roma and red round are the source.
Since late April, 40 persons infected with Salmonella Saintpaul with the same genetic fingerprint have been identified in Texas (21 persons) and New Mexico (19 persons). The New Mexico Department of Health is investigating 17 additional Salmonella Saintpaul illnesses. These were identified because clinical laboratories in all states send Salmonella strains from ill persons to their State public health laboratory for characterization. Among the 38 persons who have been interviewed, illnesses began between April 23 and May 27, 2008. Patients range in age from 3 to 82 years; 48% are female. At least 17 persons were hospitalized. No deaths have been reported."
Advice to consumers
In New Mexico and Texas, until the source of the implicated tomatoes is determined,
persons with increased risk of severe infection, including infants, elderly persons, and those with impaired immune systems, should not eat raw Roma or red round tomatoes other than those sold attached to the vine or grown at home, and
persons who want to reduce their risk of Salmonella infection can avoid consuming raw Roma or red round tomatoes other than those sold attached to the vine or grown at home.
• Avoid purchasing bruised or damaged tomatoes and discard any that appear spoiled.
• Thoroughly wash all tomatoes under running water.
• Refrigerate within 2 hours or discard cut, peeled, or cooked tomatoes.
• Keep tomatoes that will be consumed raw separate from raw meats, raw seafood, and raw produce items.
• Wash cutting boards, dishes, utensils, and counter tops with hot water and soap when switching between types of food products.
You can check the CDC and FDA websites for updates on this investigation and changes in recommendations.
A table of tomato-related North American outbreaks is available at
http://www.foodsafety.ksu.edu/en/article-details.php?a=3&c=32&sc=419&id=953.
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Tomatoes are one type of fresh produce where it appears pathogens like Salmonella can be internalized, which means washing is of little use. The problems need to be prevented on the farm. Regulators and the industry in the past have released food safety guidelines for tomatoes, but there is a lack of verification; it is unclear if all growers are actually following the guidelines.
Guidelines are a first step, but more creative ways are required to compel everyone, from the person harvesting to the person distributing, to take food safety seriously, even in the absence of an outbreak.
"An epidemiologic investigation conducted by the New Mexico and Texas Departments of Health and the Indian Health Service using interviews comparing foods eaten by ill and well persons has identified consumption of raw tomatoes as the likely source of the illnesses in New Mexico and Texas. The specific type and source of tomatoes are under investigation; however, preliminary data suggest that large tomatoes, including Roma and red round are the source.Since late April, 40 persons infected with Salmonella Saintpaul with the same genetic fingerprint have been identified in Texas (21 persons) and New Mexico (19 persons). The New Mexico Department of Health is investigating 17 additional Salmonella Saintpaul illnesses. These were identified because clinical laboratories in all states send Salmonella strains from ill persons to their State public health laboratory for characterization. Among the 38 persons who have been interviewed, illnesses began between April 23 and May 27, 2008. Patients range in age from 3 to 82 years; 48% are female. At least 17 persons were hospitalized. No deaths have been reported."
Advice to consumers
In New Mexico and Texas, until the source of the implicated tomatoes is determined,
persons with increased risk of severe infection, including infants, elderly persons, and those with impaired immune systems, should not eat raw Roma or red round tomatoes other than those sold attached to the vine or grown at home, and
persons who want to reduce their risk of Salmonella infection can avoid consuming raw Roma or red round tomatoes other than those sold attached to the vine or grown at home.
• Avoid purchasing bruised or damaged tomatoes and discard any that appear spoiled.
• Thoroughly wash all tomatoes under running water.
• Refrigerate within 2 hours or discard cut, peeled, or cooked tomatoes.
• Keep tomatoes that will be consumed raw separate from raw meats, raw seafood, and raw produce items.
• Wash cutting boards, dishes, utensils, and counter tops with hot water and soap when switching between types of food products.
You can check the CDC and FDA websites for updates on this investigation and changes in recommendations.
A table of tomato-related North American outbreaks is available at
http://www.foodsafety.ksu.edu/en/article-details.php?a=3&c=32&sc=419&id=953.
Tomatoes are one type of fresh produce where it appears pathogens like Salmonella can be internalized, which means washing is of little use. The problems need to be prevented on the farm. Regulators and the industry in the past have released food safety guidelines for tomatoes, but there is a lack of verification; it is unclear if all growers are actually following the guidelines.Guidelines are a first step, but more creative ways are required to compel everyone, from the person harvesting to the person distributing, to take food safety seriously, even in the absence of an outbreak.
Fresh tomatoes sicken 30 with Salmonella in New Mexico
Health officials have announced that those cases of Salmonella St. Paul that have been popping up in New Mexico for the past three weeks have been linked to fresh tomatoes.
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Dr. Mike Landen, deputy state epidemiologist with the Department of Health, said,
"We have alerted physicians and hospitals around the state to be on the lookout for people presenting with fever and diarrhea and to test those people for salmonella. We are asking the public to take general precautions to avoid being exposed to salmonella and to seek health care if they develop a severe illness with fever and diarrhea."
The department says some of the infected tomatoes were bought from a Wal-Mart in Las Cruces or Farmington, a Lowe's in Las Cruces or Bashas' in Crownpoint. But they say other stores are probably selling the tomatoes too.
Health officials are still trying to pinpoint which tomatoes are carrying the bacteria.
A table of tomato-related North American outbreaks is available at
http://www.foodsafety.ksu.edu/en/article-details.php?a=3&c=32&sc=419&id=953
Tomatoes are one type of fresh produce where it appears pathogens like Salmonella can be internalized, which means washing is of little use. The problems need to be prevented on the farm. Regulators and the industry in the past have have released food safety guidelines for tomatoes, but there is a lack of verification; it is unclear if all growers are actually following the guidelines.
Guidelines are a first step, but we need more creative ways to compel everyone, from the person harvesting to the person distributing, to take food safety seriously, even in the absence of an outbreak. Here are some references for the work we've done.
Luedtke, A., Chapman, B. and Powell, D.A. 2003. Implementation and analysis of an on-farm food safety program for the production of greenhouse vegetables. Journal of Food Protection. 66:485-489.
Powell, D.A., Bobadilla-Ruiz, M., Whitfield, A. Griffiths, M.G.. and Luedtke, A. 2002. Development, implementation and analysis of an on-farm food safety program for the production of greenhouse vegetables in Ontario, Canada. Journal of Food Protection. 65: 918- 923.
We also published a book chapter entitled Implementing On-Farm Food Safety Programs in Fruit and Vegetable Cultivation, in the recently published, Improving the Safety of Fresh Fruit and Vegetables.
Dr. Mike Landen, deputy state epidemiologist with the Department of Health, said,"We have alerted physicians and hospitals around the state to be on the lookout for people presenting with fever and diarrhea and to test those people for salmonella. We are asking the public to take general precautions to avoid being exposed to salmonella and to seek health care if they develop a severe illness with fever and diarrhea."
The department says some of the infected tomatoes were bought from a Wal-Mart in Las Cruces or Farmington, a Lowe's in Las Cruces or Bashas' in Crownpoint. But they say other stores are probably selling the tomatoes too.
Health officials are still trying to pinpoint which tomatoes are carrying the bacteria.
A table of tomato-related North American outbreaks is available at
http://www.foodsafety.ksu.edu/en/article-details.php?a=3&c=32&sc=419&id=953
Tomatoes are one type of fresh produce where it appears pathogens like Salmonella can be internalized, which means washing is of little use. The problems need to be prevented on the farm. Regulators and the industry in the past have have released food safety guidelines for tomatoes, but there is a lack of verification; it is unclear if all growers are actually following the guidelines.
Guidelines are a first step, but we need more creative ways to compel everyone, from the person harvesting to the person distributing, to take food safety seriously, even in the absence of an outbreak. Here are some references for the work we've done.
Luedtke, A., Chapman, B. and Powell, D.A. 2003. Implementation and analysis of an on-farm food safety program for the production of greenhouse vegetables. Journal of Food Protection. 66:485-489.
Powell, D.A., Bobadilla-Ruiz, M., Whitfield, A. Griffiths, M.G.. and Luedtke, A. 2002. Development, implementation and analysis of an on-farm food safety program for the production of greenhouse vegetables in Ontario, Canada. Journal of Food Protection. 65: 918- 923.
We also published a book chapter entitled Implementing On-Farm Food Safety Programs in Fruit and Vegetable Cultivation, in the recently published, Improving the Safety of Fresh Fruit and Vegetables.
Greenhouse vegetable food safety: Watch those dirty boots
The April 2008 issue of Journal of Food Protection contains a cool paper on a survey of Salmonella and E. coli at a greenhouse tomato farm in Mexico. During 2003 and 2004 the authors sampled over 1600 product and environmental samples, before, during and after a couple of environmental disturbances: a flood and the entry of wild animals (opossums, mice and sparrows).
The authors isolated Salmonella Montevideo, Salmonella Newport, and strains of the F serogroup from tomatoes and go on to state that almost all of the Salmonella Newport strains were isolated from samples collected during or immediately after the flood.
Analysis by pulsed-field gel electrophoresis revealed that some Salmonella Montevideo isolates from tomatoes, opossums, and mice displayed identical genetic patterns, suggesting that these wild animals represented a potential source of contamination.
The fun part of paper is that the authors suggest that dirty work shoes were also thought to be an important vehicle for dissemination of Salmonella into (and possibly throughout) the greenhouses (especially after being worn during the flood incident):
Contaminated worker shoes may be vehicles for contamination with enteric pathogens, from either outside the greenhouses or from one facility to another. The levels of E. coli on personal shoes were higher than those of working shoes were before the flood. However, there was a higher level of contamination with Salmonella and E. coli on working shoes compared with personal shoes after the flood.
The authors go on to say that sanitary mats intended to reduce pathogen movement may not be all that effective the real-world application:
Working shoes were provided by management to the workers to wear inside the greenhouse at the suggestion of our research group after finding that personal shoes were positive for E. coli, even after shoes received a disinfection treatment with quaternary salts solution (800 ppm) on a sanitary mat. However, working shoes were not used exclusively inside the greenhouse, but were also worn to go from one facility to another. Shoes have seldom been mentioned as vehicles of contamination in food production areas. This dissemination mechanism of enteric pathogens should be considered as an important control point during working procedures in greenhouses.
It's unclear whether this is just a notable finding, or if it represents a real risk in moving pathogens around food production systems, and needs some further investigation. Probably don't want to use boots to stomp garlic though.
The authors isolated Salmonella Montevideo, Salmonella Newport, and strains of the F serogroup from tomatoes and go on to state that almost all of the Salmonella Newport strains were isolated from samples collected during or immediately after the flood.
Analysis by pulsed-field gel electrophoresis revealed that some Salmonella Montevideo isolates from tomatoes, opossums, and mice displayed identical genetic patterns, suggesting that these wild animals represented a potential source of contamination.
The fun part of paper is that the authors suggest that dirty work shoes were also thought to be an important vehicle for dissemination of Salmonella into (and possibly throughout) the greenhouses (especially after being worn during the flood incident):
Contaminated worker shoes may be vehicles for contamination with enteric pathogens, from either outside the greenhouses or from one facility to another. The levels of E. coli on personal shoes were higher than those of working shoes were before the flood. However, there was a higher level of contamination with Salmonella and E. coli on working shoes compared with personal shoes after the flood.
The authors go on to say that sanitary mats intended to reduce pathogen movement may not be all that effective the real-world application:
Working shoes were provided by management to the workers to wear inside the greenhouse at the suggestion of our research group after finding that personal shoes were positive for E. coli, even after shoes received a disinfection treatment with quaternary salts solution (800 ppm) on a sanitary mat. However, working shoes were not used exclusively inside the greenhouse, but were also worn to go from one facility to another. Shoes have seldom been mentioned as vehicles of contamination in food production areas. This dissemination mechanism of enteric pathogens should be considered as an important control point during working procedures in greenhouses.
It's unclear whether this is just a notable finding, or if it represents a real risk in moving pathogens around food production systems, and needs some further investigation. Probably don't want to use boots to stomp garlic though.
Salmonella outbreak at Rochester, Minn Quizno's potentially linked to tomatoes
This week's iFSN infosheet focuses on more information on last month's Salmonella outbreak at a Quizno's that was reported by the Rochester Post-Bulletin this week. 
Health officials believe that produce, and maybe specifically tomatoes are to blame for the 22 illnesses. They also suggested that the produce was likely contaminated before arriving at the fast-food outlet as staff and patrons (who likely ate the same ingredients) became ill around the same time. This outbreak highlights the need to ask questions about food safety to suppliers, especially around how they handle produce and select the growers they purchase from.
Tomatoes have been linked to Salmonella outbreaks before, click here for a list of past tomato-related outbreaks.
Click here to download the infosheet
Health officials believe that produce, and maybe specifically tomatoes are to blame for the 22 illnesses. They also suggested that the produce was likely contaminated before arriving at the fast-food outlet as staff and patrons (who likely ate the same ingredients) became ill around the same time. This outbreak highlights the need to ask questions about food safety to suppliers, especially around how they handle produce and select the growers they purchase from.
Tomatoes have been linked to Salmonella outbreaks before, click here for a list of past tomato-related outbreaks.
Click here to download the infosheet
Too lame: Attack of the killer tomatoes
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The Washington Post reported today that teams involved with the U.S. Food and Drug Administration's Tomato Safety Initiative have completed their Virginia visits and went to more than 50 growing fields and three packing facilities.Jack Guzewich, a specialist in foodborne diseases at the FDA Center for Food Safety and Applied Nutrition, was cited as saying that because water can carry bacteria, investigators look at irrigation water, wells, chemical mixing procedures and the results of drought and flooding, adding,
"Animals can be anything from reptiles to birds and mammals -- the whole zoological garden. Feces get into land and water, and, in some cases, an animal comes in contact with the plant."
FDA documents 12 outbreaks with a total of 1,840 cases of food-borne illnesses linked to fresh and fresh-cut tomatoes have occurred since 1998, and most were traced to Virginia's Eastern Shore and Florida, two major growing areas, and a few to Georgia, South Carolina, Ohio and California. Salmonella was the main culprit.
The program will move to Florida during the fall growing season, with plans to reach other locales.
My team and I have spent a lot of time with greenhouse tomato growers in Ontario. There are numerous on-farm barriers to actually implementing good agricultural practices.
Check out our papers below:
Luedtke, A., Chapman, B. and Powell, D.A. 2003. Implementation and analysis of an on-farm food safety program for the production of greenhouse vegetables. Journal of Food Protection. 66:485-489.
Powell, D.A., Bobadilla-Ruiz, M., Whitfield, A. Griffiths, M.G.. and Luedtke, A. 2002. Development, implementation and analysis of an on-farm food safety program for the production of greenhouse vegetables in Ontario, Canada. Journal of Food Protection. 65: 918- 923.
We also published a book chapter entitled Implementing On-Farm Food Safety Programs in Fruit and Vegetable Cultivation, in the recently published, Improving the Safety of Fresh Fruit and Vegetables.
