Yourlawyer.com (Food Poisoning News)

Possible Listeria Contamination in Sweetwater Valley Farm Aged Black Pepper Cheese

Fri, 16 May 2008 00:00:00 -0700

Effective immediately, the Sweetwater Valley Farm, Inc. of Philadelphia, Tennessee is recalling its Tennessee Aged Black Pepper Cheese due to a potential Listeria monocytogenes contamination. The food product is listed as Tennessee Aged Black Pepper Cheese, Lot Number 616-361 and was distributed in five-, seven-, and 10-ounce ounce bars through Sweetwater Valley Farm’s retail store in Philadelphia, Tennessee as well as through a winery in Portland, Tennessee.

No more than 100 pounds of the possibly tainted Tennessee Aged Black Pepper Cheese were distributed between December 27, 2007 and May 12, 2008. Although no illnesses have been reported, to date, the recall followed a routine sampling program by the Tennessee Department of Agriculture which revealed that the finished product contained the Listeria moncytogenes bacteria. Sweetwater Valley Farm has halted distribution of the affected lot and continues its investigation into what caused the Listeria contamination.

Consumers who have purchased lot number 616-361 of Tennessee Aged Black Pepper Cheese are urged bring it to Sweetwater Valley Farm for replacement or refund. Consumers can also ship the product back to Sweetwater Valley Farm for replacement or refund. Consumers can contact the Sweetwater Valley Farm’s consumer affairs department at 1-877-862-4332 for more information.

Listeriosis is a type of food poisoning generated by the Listeria monocytogenes bacteria and is dangerous to the elderly, pregnant women, newborns, those with chronic medical conditions, people with HIV, or those who are undergoing chemotherapy. Most experience only mild flu like symptoms—fever, muscle aches, nausea, or diarrhea. In serious cases, the disease spreads to the nervous system, causing headaches, stiff neck, and convulsions. In pregnant women, Listeriosis can result in miscarriage or stillbirth. Listeria lives in soil, stream water, sewage, plants, and food and can easily contaminate dairy and beef products; listeria thrives in cold environments.

This year, listeria has been the focus of a number of outbreaks, including three cases in North Carolina linked to soft cheeses and an outbreak at Massachusetts’ Whittier Farms dairy where four people died and more were sickened. In Washington, the Ca Rem #1 Ice Cream, SeaTac recalled popsicles for contamination; the Minnesota Department of Agriculture (MDA) alerted the public to avoid consuming smoked pork and beef bratwurst produced by J&B Meats; Meijer Inc. of Grand Rapids, Michigan, pulled 2,184 pounds of frozen entrees; and Stop and Shop recalled four types of prepared chicken. Raw milk from Piney Ridge dairy farm and Clark and Elaine Duncan's farm was contaminated with Listeria monocytogenes in Pennsylvania. Recently, the Rhode Island Department of Health issued a warning about soy sprouts infected with listeria sold under the Chang Farms label. The Gourmet Boutique of Queens, New York recalled about 286,000 pounds of fresh and frozen beef, pork, and poultry products that may be contaminated.

And, just this week, the Georgia Department of Agriculture food scientists discovered Listeria monocytogenes in a sample of Bright Water Smoked Salmon & Cheese Spread and in another unrelated contamination, R&R Alsatian Sausage and Products recalled some of its beef jerky products due to possible contamination with Listeria monocytogenes, according to the Department of State Health Services in Texas.

Dry Dog Food Blamed for 70 Cases of Salmonella

Fri, 16 May 2008 00:00:00 -0700

Salmonella poisoning in 70 people around the country has been linked to dry dog food. According to the Centers for Disease Control (CDC), it is the first time a Salmonella outbreak has been linked to dry dog food.

Last August, Mars Petcare US, Inc. recalled its Red Flannel Large Breed Adult Formula and Krasdale Gravy Dry Dog Food because of Salmonella contamination. The Salmonella was traced back to the company's Pennsylvania factory.

Now the CDC is blaming the dry dog food for 70 cases of Salmonella, most of which occurred in Pennsylvania, New York and Ohio. There were also reported cases in Alabama, California, Illinois, Indiana, Iowa, Kentucky, Michigan, Minnesota, North Dakota, South Carolina and Virginia. About 40 percent of those infections involved infants, according to a report published in the May 16 issue of the CDC's Morbidity and Mortality Weekly Report. Of the 38 people for whom clinical information was available, 15 (39 percent) had bloody diarrhea. For the 45 persons whose hospitalization status was known, 11 (24 percent) had to be hospitalized. No deaths were reported, according to the report.

The CDC said that although no pets became ill, Salmonella was identified in feces samples from dogs that ate the dry food. In addition, Salmonella was found in open bags of the pet food fed to the dogs and in unopened bags of dog food made in the Pennsylvania plant.

While this is the first Salmonella outbreak ever associated with dry dog food, some experts believe that food born illnesses from pet foods are more common, but are under-reported. To avoid contracting food poisoning from pet food, it is important to avoid cross-contamination, anyone handling pet food should wash their hands with hot, soapy water when they are done. Likewise, pet food bowls, dishes and scooping utensils should also be washed after use. Dry food should be stored in a cool (under 80-degrees) dry place in its original bag or a container with a lid. Unused wet food should be refrigerated, and the thermostat should be no higher than 40-degrees. Any stale or spoiled food should be thrown away. Pet food also should not be stored or handled anywhere human food is stored or prepared. Pet food should also be kept away from young children, who might be tempted to give it a taste.

Salmonella is a potentially deadly type of food poisoning, symptoms of which include fever, abdominal pain, nausea, gas and bloody diarrhea. Symptoms appear within 36 hours of exposure, and usually last four to seven days. In very severe cases, Salmonella can lead to kidney failure and other complications. Salmonella can be particularly dangerous for children, the elderly and people with weakened immune systems. Some victims of Salmonella will develop a disease called Reiter’s Syndrome, a difficult- to- treat condition that causes severe joint pain, irritation of the eyes, and painful urination. Reiter’s Syndrome can plague its victims for months or years, and can lead to chronic arthritis.

28 Positive for Salmonella at Princeton University

Thu, 15 May 2008 00:00:00 -0700

The number of confirmed Salmonella victims at Princeton University has risen to 28, and the number could go higher as officials say more than 70 people have reported symptoms typical of Salmonella. The university is still awaiting lab tests that will confirm whether or not those illnesses are, in fact, Salmonella.

According to the Centers for Disease Control (CDC), Salmonella bacteria sicken 40,000 people every year. Although the true number could be much higher, because it is estimated that for every case of Salmonella poisoning reported, two others are unreported. Salmonella causes fever, abdominal pain, nausea, gas and bloody diarrhea. Symptoms appear within 36 hours of exposure, and usually last four to seven days. In very severe cases, Salmonella can lead to kidney failure and other complications. Salmonella can be particularly dangerous for children, the elderly and people with weakened immune systems. In rare cases, Salmonella can cause a disease called Reiter’s Syndrome, a difficult- to- treat condition that causes severe joint pain, irritation of the eyes, and painful urination.

Over the last year and half, hundreds of people were sickened by Salmonella-tainted Peter Pan Peanut Butter and Banquet Pot Pies sold by ConAgra foods. In the past couple of months, Malt-O-Meal Cereal has been blamed for 23 cases of Salmonella, while Honduran cantaloupe was recalled after in was linked to more than 50 cases of the disease. Smaller outbreaks of Salmonella are reported on a regular basis throughout the country.

The first case of Salmonella at Princeton was confirmed on April 29 through lab tests. So far, Salmonella has been confirmed in 20 students and eight staff members. According to The Princeton Packet, the New Jersey Department of Health and Senior Services had completed more than 85 “control interviews”. The control interviews consisted of health officials talking both to people on campus who fell ill and also those who didn’t to see if there were commonalties between the food case histories of the two groups.

The origin of the Princeton Salmonella outbreak has yet to be determined. Last week, a spokesperson for the University said that its food services department has sent 20 categories of food served on campus to labs for testing. At the same time, the University also closed some of its food stations at the Frist Campus Center, suspended services of a range of food that might be linked to Salmonella and changed some food vendors. This week, a salad bar and a Mexican food station at the center remain closed as a precaution.

Listeria Warning for Bright Water Smoked Salmon & Cheese Spread

Tue, 13 May 2008 00:00:00 -0700

The Georgia Department of Agriculture food scientists have discovered Listeria monocytogenes in a sample of Bright Water Smoked Salmon & Cheese Spread, according to Commissioner of Agriculture Tommy Irvin. The Bright Water Smoked Salmon & Cheese Spread is manufactured by Bright Water Seafoods, LLC, of Charlotte, North Carolina 28217. The Bright Water Smoked Salmon & Cheese Spread contamination was found in a seven-ounce package marked BEST BY 060608; UPC code 1971100073.

According to Commissioner Irvin, “We have notified the U.S. Food and Drug Administration of today’s lab findings and we are warning the public about the contamination.” Irvin added, “We discovered this contamination as part of our sampling program. Sampling on a regular basis with a scientific protocol is a very important part of our food safety program.”

Also this week, in an unrelated contamination, R&R Alsatian Sausage and Products recalled its beef jerky products that were sold in bulk quantities at its Castroville location on April 25 and later. The recall was initiated due to possible contamination with the bacterium Listeria monocytogenes, according to the Department of State Health Services in Texas.

Laboratory testing of the product conducted as part of a routine health services inspection detected Listeria monocytogenes in samples of the beef jerky. Packages contain the product name and company name.

This year, listeria has been the focus of a number of outbreaks, including three cases in North Carolina linked to soft cheeses and an outbreak at Massachusetts’ Whittier Farms dairy where four people died and more were sickened. In Washington, the Ca Rem #1 Ice Cream, SeaTac recalled coconut-flavored popsicles for listeria contamination; the Minnesota Department of Agriculture (MDA) alerted the public to avoid consuming smoked pork and beef bratwurst produced by J&B Meats; Meijer Inc. of Grand Rapids, Michigan, pulled 2,184 pounds of frozen entrees for possible contamination; and Stop and Shop recalled four types of prepared chicken. Raw milk from Piney Ridge dairy farm and Clark and Elaine Duncan's farm was contaminated with Listeria monocytogenes in Pennsylvania. Recently, the Rhode Island Department of Health issued a warning about soy sprouts infected with listeria that were sold under the Chang Farms label. Last week, in a second such move, Gourmet Boutique of Queens, New York recalled about 286,000 pounds of fresh and frozen beef, pork, and poultry products that may be contaminated with listeria, the United States Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) said.

Princeton Salmonella Now Confirmed in 22

Mon, 12 May 2008 00:00:00 -0700

The number of confirmed Salmonella poisoning cases at Princeton University has quadrupled in only a week. At least 22 people - including 20 students and two staff - have tested positive for the food borne illness. Health officials at the Ivy League school are trying to confirm if as many as 70 other cases of stomach ailments are related to the Princeton Salmonella outbreak.

The first case of Salmonella at Princeton was confirmed on April 29 through lab tests. The cases all appear to be the same strain of Salmonella, and officials are trying to pin down the origin of the outbreak. Investigators have taken and will continue to take stool samples from individuals reporting stomach problems. They are also interviewing victims to obtain their complete food histories. Results of lab tests are expected to start coming in soon.

The origin of the Princeton Salmonella outbreak has yet to be determined. Last week, a spokesperson for the University said that its food services department has sent 20 categories of food served on campus to labs for testing. At the same time, the University also closed some of its food stations at the Frist Campus Center, suspended services of a range of food that might be linked to Salmonella and changed some food vendors. This week, a salad bar and a Mexican food station at the center remain closed as a precaution.

According to the Centers for Disease Control (CDC), Salmonella bacteria sicken 40,000 people every year. Although the true number could be much higher, because it is estimated that for every case of Salmonella poisoning reported, two others are unreported. Salmonella causes fever, abdominal pain, nausea, gas and bloody diarrhea. Symptoms appear within 36 hours of exposure, and usually last four to seven days. In very severe cases, Salmonella can lead to kidney failure and other complications. Salmonella can be particularly dangerous for children, the elderly and people with weakened immune systems. In rare cases, Salmonella can cause a disease called Reiter’s Syndrome, a difficult- to- treat condition that causes severe joint pain, irritation of the eyes, and painful urination.

Over the last year and half, hundreds of people were sickened by Salmonella-tainted Peter Pan Peanut Butter and Banquet Pot Pies sold by ConAgra foods. In the past couple of months, Malt-O-Meal Cereal has been blamed for 23 cases of Salmonella, while Honduran cantaloupe was recalled after in was linked to more than 50 cases of the disease. Smaller outbreaks of Salmonella are reported on a regular basis throughout the country.

Listeria Tainted Beef Jerky Recalled

Mon, 12 May 2008 00:00:00 -0700

R&R Alsatian Sausage and Products has recalled its beef jerky products that were sold in bulk quantities at its Castroville location on April 25 and later. The recall has been initiated due to possible contamination with the bacterium Listeria monocytogenes, according to the Department of State Health Services in Texas.

Laboratory testing of the product conducted as part of a routine health services inspection detected Listeria monocytogenes in samples of the beef jerky. Consumers who have the product should not eat it and should destroy it or return it to R&R. Packages contain the product name and company name.

Listeriosis is a type of food poisoning generated by the Listeria monocytogenes bacteria and is dangerous to the elderly, pregnant women, newborns, those with chronic medical conditions, people with HIV, or those who are undergoing chemotherapy. Most experience only mild flu like symptoms—fever, muscle aches, nausea, or diarrhea. In serious cases, the disease spreads to the nervous system, causing headaches, stiff neck, and convulsions. In pregnant women, Listeriosis can result in miscarriage or stillbirth. Listeria lives in soil, stream water, sewage, plants, and food and can easily contaminate dairy and beef products; listeria thrives in cold environments.

This year, listeria has been the focus of a number of outbreaks, including three cases in North Carolina linked to soft cheeses and an outbreak at Massachusetts’ Whittier Farms dairy where four people died and more were sickened. In Washington, the Ca Rem #1 Ice Cream, SeaTac recalled coconut-flavored popsicles for listeria contamination; the Minnesota Department of Agriculture (MDA) alerted the public to avoid consuming smoked pork and beef bratwurst produced by J&B Meats; Meijer Inc. of Grand Rapids, Michigan, pulled 2,184 pounds of frozen entrees for possible contamination; and Stop and Shop recalled four types of prepared chicken. Raw milk from Piney Ridge dairy farm and Clark and Elaine Duncan's farm was contaminated with Listeria monocytogenes in Pennsylvania. Recently, the Rhode Island Department of Health issued a warning about soy sprouts infected with listeria that were sold under the Chang Farms label. Last week, in a second such move, Gourmet Boutique of Queens, New York recalled about 286,000 pounds of fresh and frozen beef, pork, and poultry products that may be contaminated with listeria, the United States Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) said.

Meanwhile, in February, The US Food and Drug Administration (FDA) announced a new draft compliance policy for control of Listeria monocytogenes in ready-to-eat foods. This represents the first time different policies have been created for foods that do and do not support growth of the toxic organism. The American Meat Institute (AMI) has long looked to the FSIS to adopt a similar science-based policy reflecting international standards adopted by Europe, Canada, and other nations. For foods that do not support the growth of the listeria bacteria, the FDA will revise its tolerance level; the “zero tolerance” standard for ready-to-eat foods that do support the growth of the bacteria will not change.

Casa Fiesta Salmonella Outbreak Yields First Lawsuit

Fri, 09 May 2008 00:00:00 -0700

A man who claims he fell violently ill with Salmonella poisoning after eating at Casa Fiesta in late April is suing the restaurant. Kody Dewitt, who is seeking over $25,000 in damages for the hospital bills and hardships he claims he suffered from eating Salmonella-tainted food at Casa Fiesta, filed the lawsuit in Huron County Common Pleas Court this week. The lawsuit follows an Ohio Department of Health investigation into 26 confirmed cases of Salmonella food poisoning wherein all of the patients ate at Casa Fiesta at 196 Milan Avenue, according to Tim Hollinger, Huron County health commissioner.

The lawsuit contends that soon after Dewitt ate at Casa Fiesta on April 25, he fell terribly ill, requiring hospitalization; he lost wages because of the Salmonella poisoning; and he sustained bodily injury and permanent damage that will forever limit his earning capability. Local news agencies report that other people who claim they were sickened by Salmonella-tainted food at Casa Fiesta plan to sue.

Although all 26 cases involved people who ate at the restaurant, health officials remain unclear as to the contamination source and laboratory tests on the food samples came back negative, health department officials said. "If you ask the 26 what they ate, they all ate something different," Hollinger said. "It can be on ice, it can be in vegetables, it can be in meat. It can be anywhere." Test results on staff are expected no earlier than Friday, health officials said.

The Centers for Disease Control and Prevention (CDC) said about 40,000 cases of salmonellosis are reported annually. Salmonella can occur when food is improperly stored or handled and when preparers do not wash their hands or do not sanitize implements involved in meat storage. Salmonella is a common organism that can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain and cramping within 12 to 72 hours of infection. Laboratory testing is required to determine the presence of Salmonella; additional testing can determine the specific type and which antibiotics are needed. Generally, the illness lasts a week and most recover without treatment; however, in some, hospitalization is required because the infection may have spread from the intestines to the blood stream and other body sites.

Without treatment—antibiotics—severe cases of Salmonella can result in death; however, some Salmonella bacteria are resistant to antibiotics, largely due to the use of antibiotics to promote the growth of feed animals. A small number of persons infected with Salmonella will go on to develop pains in their joints, irritation of the eyes, and painful urination—a condition called Reiter's syndrome—which can last for months or years and can lead to chronic arthritis; antibiotic treatment does not make a difference in whether or not the person later develops arthritis. The 26 cases under review by the health department all show the "classic symptoms," Hollinger said. None showed signs of developing into Reiter's.

Meanwhile, two women who were hospitalized for several weeks in 2006 due to E. coli infections linked to tainted lettuce in a Wendy’s meal are suing the popular fast food chain for an unspecified amount.

Salmonella Confirmed in 16 at Princeton University, Food Served at Frist Gallery Suspected

Thu, 08 May 2008 00:00:00 -0700

The number of confirmed Salmonella infections at Princeton has risen to 16, including 15 students and one staff member. The source of the Salmonella remains unknown, and the Princeton Regional Health Department (PRHD) has been working with New Jersey state officials to conduct preliminary food history surveys with both infected and healthy students. The data collected so far points to the Frist Gallery as being a possible source of infection, PRHD health officer David Henry said. Health officials have been investigating the Princeton Salmonella outbreak since last week, when six cases of the food-borne illness were first confirmed. They are working to determine if more than 70 other cases of stomach illnesses there are related to the outbreak.

The survey results are not yet conclusive because a large percentage of the student population eats at the Gallery on a regular basis, Henry noted. Meanwhile, Princeton has taken several precautionary measures to minimize students’ risk of exposure, according to University spokeswoman Cass Cliatt ’96. “The University is taking steps ... to prevent further infection,” Cliatt said, explaining that Dining Services has “stopped serving some of the types of food that are commonly connected to salmonella infections.” No new cases have been reported since the precautionary measures were put in place. “As of this point, the last date of onset of symptoms from the confirmed cases was April 30,” Cliatt said. “This was before the University took precautionary steps to remove some food items from service and to close some food stations at Frist.” Cliatt added that lab results on stool samples collected from 59 other suspect cases are pending.

Salmonella can occur when food is improperly stored or handled and when preparers do not wash their hands or do not sanitize implements involved in meat storage. Salmonella is a common organism that can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain and cramping within 12 to 72 hours of infection. Laboratory testing is required to determine the presence of Salmonella; additional testing can determine the specific type and which antibiotics are needed. Generally, the illness lasts a week and most recover without treatment; however, in some, hospitalization is required because the infection may have spread from the intestines to the blood stream and other body sites.

Without treatment—antibiotics—severe cases of Salmonella can result in death; however, some Salmonella bacteria are resistant to antibiotics, largely due to the use of antibiotics to promote the growth of feed animals. A small number of persons infected with Salmonella will go on to develop pains in their joints, irritation of the eyes, and painful urination—a condition called Reiter's syndrome—which can last for months or years and can lead to chronic arthritis; antibiotic treatment does not make a difference in whether or not the person later develops arthritis.

Salmonella made the news last month when the FDA reported that at least 23 people in 14 states—including New Jersey—were sickened by the same strain of salmonella found in two breakfast cereals recalled by Malt-O-Meal.

Wendy's E. Coli Outbreak Sparks Lawsuits

Thu, 08 May 2008 00:00:00 -0700

Two women who were hospitalized for several weeks due to E. coli infections that were linked to tainted lettuce in a Wendy’s meal are suing the popular fast food chain. Dozens of people attending an education conference in June 2006 fell ill after eating food from Wendy's. The women say they ate the contaminated food at a Wendy's restaurant in North Ogden, Utah and the lawsuits were filed this week against Wendy's International in Salt Lake City federal court. Lesiel Calvert and her husband, who live in Weber County and Megan Richards and her husband, who live in Cache County, filed the lawsuits. The lawsuits seek an unspecified amount of money.

Escherichia coli is a relatively common bacteria found in the human digestive tract is normally harmless; however, some strains, including those linked to food poisoning, are serious and can cause fatal blood poisoning, cystitis, and deadly septicemia. In the United States, E. coli is the leading cause of food-borne illness. About 73,000 people are infected and 61 people die from it E. coli each year. And, last year alone, over 22 million pounds of beef and vegetables were recalled due to E. coli outbreaks.

In the last two years, a variety of food pathogens have killed several people, sickened more than 1,300 others, and touched nearly every state in the country as well as Canada. The problem is difficult to police because the food-surveillance system is outdated, under-funded, and overwhelmed by the emergence of mega-farms, -distribution centers, and -transporters. Scientists have expressed concern that infections from antibiotic resistant E.coli bacteria are spreading into the greater population and several countries also now report cases of antibiotic-resistant E.coli. Other researchers compare the E.coli threat to the worldwide problem of community-acquired MRSA—methicillin-resistant Staphylococcus aureus—an antibiotic-resistant staph developing resistance to the last drug of choice.

Canadian scientists are concerned infections from an antibiotic resistant E.coli are spreading beyond hospitals into the greater population and strongly urged global health officials to begin monitoring their spread. Scientists have also looked at a strain of E. coli that produces extended-spectrum beta lactamases or ESBLs, enzymes that give the bacteria resistance to antibiotic drugs. Health officials are particularly concerned about drug-resistant strains reported in worldwide where the infection was resistant to four key antibiotics. In Britain, BBC News reported blood poisoning cases caused by E. coli more than doubled 1995 to 2005; a growing number were drug-resistant. In a review of 54 deaths in Shropshire, England all patients were sickened with the resistant strain; the toxin directly contributed to 20% of the deaths. The bacterium was also responsible for a severe outbreak of urinary tract infections between 2003 and 2004. And K-State food expert T.G. Nagaraja reports that an even newer strain of E. coli has emerged that comes from healthy plants and animals, but hurts humans. "Comes through beef, water, or vegetables. The organism produces a toxin that can cause illness in humans," Nagaraja said.

Worse, emerging data confirms the negative health effects of E. coli can remain for months and years and have long-term, lasting effects and can appear months or years after the original illness.

Salmonella Confirmed in 10, Suspected in Dozens More, at Princeton University

Wed, 07 May 2008 00:00:00 -0700

Salmonella cases at Princeton University now number at least 10, and as many as 73 other people are showing symptoms of the food-borne illness. So far, investigators have not been able to link the Salmonella to any one source, but they continue interviewing victims with both confirmed and suspected cases.

According to the Centers for Disease Control (CDC), Salmonella bacteria sicken 40,000 people every year. Although the true number could be much higher, because it is estimated that for every case of Salmonella poisoning reported, two others are unreported. Salmonella causes fever, abdominal pain, nausea, gas and bloody diarrhea. Symptoms appear within 36 hours of exposure, and usually last four to seven days. In very severe cases, Salmonella can lead to kidney failure and other complications. Salmonella can be particularly dangerous for children, the elderly and people with weakened immune systems. In rare cases, Salmonella can cause a disease called Reiter’s Syndrome, a difficult- to- treat condition that causes severe joint pain, irritation of the eyes, and painful urination.

A spokesperson for the Ivy League school told the Princeton Packet that the university’s dining services has sent 20 categories of food served on campus to labs for testing. Princeton has closed some of its food stations at the Frist Campus Center, suspended services of a range of food that might be linked to Salmonella and changed some food vendors.

The first case of Salmonella at Princeton was confirmed on April 29 through lab tests. So far, Salmonella has been confirmed in 9 students and one staff member. The cases all appear to be the same strain of Salmonella, and officials are trying to pin down the origin of the outbreak. At least 80 other people are suffering from stomach problems, and health official suspect Salmonella poisoning in at least 73. Investigators have taken and will continue to take stool samples from individuals reporting stomach problems. They are also interviewing victims to obtain their complete food histories. Results of lab tests are expected to start coming in soon.

Unfortunately, Salmonella outbreaks are not rare. Over the last year and half, hundreds of people were sickened by Salmonella-tainted Peter Pan Peanut Butter and Banquet Pot Pies sold by ConAgra foods. In the past couple of months, Malt-O-Meal Cereal has been blamed for 23 cases of Salmonella, while Honduran cantaloupe was recalled after in was linked to more than 50 cases of the disease. Smaller outbreaks of Salmonella are reported on a regular basis throughout the country.

Massive Recall for Listeria Tainted Meat

Mon, 05 May 2008 00:00:00 -0700

Gourmet Boutique of Queens, New York is recalling about 286,000 pounds of fresh and frozen beef, pork, and poultry products that may be contaminated with listeria, the United States Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) said this weekend. The recall is a Class I alert, which carries the highest priority and is only issued when there is a “reasonable probability that the use of the product will cause serious, adverse health consequences or death.” The Gourmet Boutique recall affects products sent to supermarkets and food stores nationwide and was the second such action in two months for the company.

The company recalled nearly three-dozen products, including fresh foods sold under the names Gourmet Boutique Curry Chicken Salad, Gourmet Boutique Turkey Club Twister, and Jan’s Buffalo Bob tortilla wrap sandwiches. Frozen products include Archer Farms mini beef, pulled-pork, and chicken burritos. Salad products possibly containing contaminated meat were recalled and produced between April 19 and 24; frozen products were produced between October 23 and April 23. Many of the recalled fresh products bore May 2 or 3 “sell by” or “best before” dates.

In March, Gourmet Boutique recalled nearly 7,000 pounds of products sent to stores in 10 states over another possible listeria contamination. The USDA said Gourmet Boutique issued that voluntary recall when food inspectors in Florida discovered listeria in a sample of its products.

In a recorded message for consumers, the company said it made a number of changes at the plant to prevent a recurrence of such problems. “We are confident of the safety and quality of our products, which will continue to be validated through our ongoing sampling practice as part of our food safety programs,” the message said.

Listeriosis is a type of food poisoning generated by the Listeria monocytogenes bacteria and is dangerous to the elderly, pregnant women, newborns, those with chronic medical conditions, people with HIV, or those who are undergoing chemotherapy. Most experience only mild flu like symptoms—fever, muscle aches, nausea, or diarrhea. In serious cases, the disease spreads to the nervous system, causing headaches, stiff neck, and convulsions. In pregnant women, Listeriosis can result in miscarriage or stillbirth. Listeria lives in soil, stream water, sewage, plants, and food and can easily contaminate dairy and beef products; listeria thrives in cold environments.

This year, listeria has been the focus of a number of outbreaks, including three cases in North Carolina linked to soft cheeses and an outbreak at Massachusetts’ Whittier Farms dairy where four people died and more were sickened. In Washington, the Ca Rem #1 Ice Cream, SeaTac recalled coconut-flavored popsicles for listeria contamination; the Minnesota Department of Agriculture (MDA) alerted the public to avoid consuming smoked pork and beef bratwurst produced by J&B Meats; Meijer Inc. of Grand Rapids, Michigan, pulled 2,184 pounds of frozen entrees for possible contamination; and Stop and Shop recalled four types of prepared chicken. Raw milk from Piney Ridge dairy farm and Clark and Elaine Duncan's farm was contaminated with Listeria monocytogenes in Pennsylvania. Most recently, the Rhode Island Department of Health issued a warning about soy sprouts infected with listeria that were sold under the Chang Farms label.

Salmonella Outbreak at Princeton University

Fri, 02 May 2008 00:00:00 -0700

New Jersey state health officials are investigating six confirmed cases of salmonella at Princeton University to determine if they are related to 70 other cases of stomach illnesses there. Donna Leusner, spokeswoman for the New Jersey Department of Health and Senior Services, said health officials would interview those patients reporting a stomach illness since last week. Cass Cliatt, Princeton spokeswoman, confirmed that the patients who tested positive for the salmonella bacteria had more severe symptoms than the others, who possibly caught an unrelated virus.

University doctors started testing for salmonella last Friday when they noticed an unusual number of students reporting stomach problems, Cliatt said. At that time, doctors began recording patients' recent eating histories. The first findings of salmonella came back Tuesday. A common source to explain the illness has not been determined.

Salmonella can occur when food is improperly stored or handled and when preparers do not wash their hands or do not sanitize implements involved in meat storage. Salmonella is a common organism that can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain and cramping within 12 to 72 hours of infection. Laboratory testing is required to determine the presence of Salmonella; additional testing can determine the specific type and which antibiotics are needed. Generally, the illness lasts a week and most recover without treatment; however, in some, hospitalization is required because the infection may have spread from the intestines to the blood stream and other body sites. Severe cases can result in death if not treated.

Without treatment—antibiotics—severe cases of Salmonella can result in death; however, some Salmonella bacteria are resistant to antibiotics, largely due to the use of antibiotics to promote the growth of feed animals. A small number of persons infected with Salmonella will go on to develop pains in their joints, irritation of the eyes, and painful urination—a condition called Reiter's syndrome—which can last for months or years and can lead to chronic arthritis; antibiotic treatment does not make a difference in whether or not the person later develops arthritis

Salmonella made the news last month when the Food & Drug Administration (FDA) reported that at least 23 people in 14 states—including New Jersey—were sickened by the same strain of salmonella found in two breakfast cereals recalled by Malt-O-Meal. On April 5, cereal maker Malt-O-Meal voluntarily recalled some packages of unsweetened Puffed Rice and unsweetened Puffed Wheat cereals due to possible salmonella contamination. The FDA reported that the recalled Malt-O-Meal products were distributed nationally under the Malt-O-Meal brand name and were also distributed under private labels that include Acme, America's Choice, Food Club, Giant, Hannaford, Jewel, Laura Lynn, Pathmark, Shaw's, ShopRite, Tops, and Weis Quality. In March, some Aunt Jemima Pancake & Waffle Mix products were recalled for potential salmonella contamination, including a small quantity of Aunt Jemima Pancake & Waffle Mix: Original, Original Complete, and Buttermilk Complete.

Cargill, National Beef Packing Engaged in Inhumane Practices

Thu, 01 May 2008 00:00:00 -0700

In the wake of this year’s Hallmark/Westland meat recall, representing the largest such recall in US history, the Associated Press (AP) is reporting that two of this country’s largest meat processors, “were slapped with humane handling violations.” The violations were discovered during a governmental review as part of the National School Lunch Program.

Earlier this year, Hallmark/Westland Meat Packing Company recalled 143 million pounds after plant workers were caught on videotape forcing unfit cattle into slaughter. At least 37 million pounds of that meat was used for school lunches and federal nutrition programs, according to the USDA. The recall came three weeks after the Humane Society of the US released videotapes from an undercover investigation exposing Hallmark/Westland workers abusing sick and injured cattle. Meat from "downer" cattle—animals too ill or injured to walk—is not generally released into the food supply to help prevent against the deadly, brain-wasting “mad cow” disease. The Hallmark/Westland cattle were unable to stand at the time of slaughter, although they passed inspection earlier. When this occurs, packers are required to alert USDA veterinarians so they can decide if the animal can be slaughtered for food.

Meanwhile, recent audits conducted by the Agriculture Department's Food Safety and Inspection Service (FSIS) and prompted by the Hallmark/Westland recall, found National Beef Packing Company plant in Dodge City, Kansas and a Cargill Meat Solutions plant in Fresno, California to be in "noncompliance." Also, 18 slaughterhouse audits revealed cattle were not always initially properly stunned, some were overcrowded, and others required electric prodding. One violation was so serious that it led to a temporary suspension.

The FSIS temporarily shut down Martin's Abattoir and Wholesale Meats in Godwin, North Carolina, for “insufficiently stunning animals” and “failing to make them insensible to pain on the first attempt.” The FSIS also issued a noncompliance order to Dakota Premium Foods—South St. Paul, Minnesota—for “excessive bunching up of cattle going into the stunning area.” The FSIS also cited National Beef for “overcrowded holding pens.”

FSIS officials said that in reviewing 36 animals at Cargill, virtually all refused to enter the restraint; an electric prod had to be used on 10. Three still refused and required stunning and being rendered unconscious "so that they could be pulled through the restrainer to be shackled, hung and bled," the noncompliance record states. Cargill spokesman Mark Klein said the prods did not have batteries, so there was no electric current and that it was the audit process that caused the problems. "We believe the reason for the animals balking, or not moving forward," he said, "was that there were too many people present during the audit, distracting the animals,” citing two or three additional government people and three or four additional Cargill employees.

The FSIS disagreed saying, “That's just not the case," said Eamich, the FSIS spokeswoman. "Our auditors are trained, they know how to conduct audits, to allow business to go on as usual, just as if some of our inspectors were there. It's really no different."

Chipotle Mexican Grill Offers to Foot the Bill for Ohio Food Poisoning Victims

Wed, 30 Apr 2008 00:00:00 -0700

Early last week, over 400 people reported being stricken with food poisoning after eating at the Chipotle Mexican Grill in Kent, Colorado. The Chipotle restaurant chain's Denver corporate office has agreed to pay treatment costs for those who fell ill after eating at Chipotle recently. The last official tally released by local health officials April 21 reported 428 total cases. Chipotle officials say the suspected norovirus incident was contained to the Kent restaurant.

Food tests from Chipotle did not confirm the virus’ origin; however, investigators confirmed that norovirus is to blame. In a recent statement, Monty Moran, Chipotle president and COO, said Chipotle established a claims program and reimbursement process for medical expenses related to the norovirus outbreak. "Investigators have informed us that they believe that the illness was caused by a norovirus, not by anything in our food, equipment, or our food supply," Moran said. "We plan to assist people who believe their illness was caused by a visit to our restaurant with reimbursement of related health care expenses. Food safety is, and always has been, our highest priority."

The store closed voluntarily for about 24 hours to conduct a complete sanitation of the building's surfaces and during to recent inspections, no violation of food service regulations was found. Health officials conducted a symptom survey of the entire store's staff and no employee present during the outbreak will be allowed to return to work until they have obtained medical clearance.

Noroviruses are found in the stool or vomit of infected people and infection can occur by ingesting contaminated food or liquids; touching contaminated surfaces or objects; and having direct contact with an infected person. Noroviruses are very contagious and people are contagious the moment they begin feeling ill to at least three days after recovery, sometimes up to two weeks after recovery. Because there are many different norovirus strains, it is difficult for a person’s body to develop long-lasting immunity; norovirus illness can recur throughout a lifetime.

Noroviruses are related viruses that cause acute gastroenteritis and can cause nausea, vomiting, diarrhea, and stomach cramping and may cause chills, headache, low-grade fever, muscle aches, and general malaise. The very young, the elderly, and those with weakened immune systems are most vulnerable. Symptoms usually occur within 12 to 48 hours from exposure. People may feel very sick and vomit many times a day, but most people get better within a couple of days and suffer no long-term health effects; however, some are unable to drink enough liquids to replace what they lost and can become dehydrated and require medical attention. Norovirus, like all viruses, cannot be treated with antibiotics.

Customers who ate at the restaurant between April 15 and 18 and who sought medical attention for symptoms consistent with norovirus can call Chipotle claims at 1-888-366-2150. The company will screen receipts and credit card charges from the period in which people first began reporting sick until the restaurant closed to eliminate people with illegitimate claims against the chain. Moran said the company continues to work with city, county and state health officials to determine the exact cause of the illness.

Starting Point for Chipotle Grill Norovirus a Mystery

Tue, 29 Apr 2008 00:00:00 -0700

Early last week, over 450 people reported they were stricken with food poisoning after eating at the Chipotle Mexican Grill in Kent, Ohio. That city's health department sent food and biological samples from sick customers to the Ohio Department of Health in Columbus. Food tests from the Chipotle Mexican Grill did not confirm the virus’ origin; however, investigators confirmed they collected sufficient information to state that norovirus is to blame.

Last week, city Health Commissioner John Ferlito said that Ohio Department of Health tests of stool samples came back positive for norovirus. ''It was definitely a norovirus outbreak,'' Ferlito said Monday. ''It looks like people ingested it through the food. How it got into the food, I can't ascertain at this moment.'' Results of the food tests came up negative for fecal coliform, a bacteria often found in human waste, Ferlito said and Ohio Department of Health spokesman Kristopher Weiss said there is no specific test for norovirus in food.

But, he said, ''if we were to find fecal coliforms, it would be indicative of fecal contamination, which can lead to norovirus and other illnesses.'' Tests were negative for four other types of bacteria linked to gastrointestinal illnesses: Salmonella, staphyloenterotoxin, shigella, and E.coli. Ferlito said it remains unclear whether the food was contaminated in Kent or before it got to the restaurant.

Noroviruses are found in the stool or vomit of infected people and infection can occur by ingesting contaminated food or liquids; touching contaminated surfaces or objects; and having direct contact with an infected person. Noroviruses are very contagious and people are contagious the moment they begin feeling ill to at least three days after recovery, sometimes up to two weeks after recovery. Because there are many different norovirus strains, it is difficult for a person’s body to develop long-lasting immunity; norovirus illness can recur throughout a lifetime.

Noroviruses are a group of related viruses that cause acute gastroenteritis in humans and cause about half of all gastroenteritis worldwide. Noroviruses cause nausea, vomiting, diarrhea, and stomach cramping and may cause chills, headache, low-grade fever, muscle aches, and general malaise. The illness often begins suddenly and intensely and, in most cases, is self-limiting with symptoms lasting a couple of days. Children tend to vomit more than adults and the very young, the elderly, and those with weakened immune systems are most vulnerable. Symptoms usually occur within 12 to 48 hours from exposure. People may feel very sick and vomit many times a day, but most people get better within a couple of days and suffer no long-term health effects; however, some are unable to drink enough liquids to replace what they lost and can become dehydrated and require medical attention. Norovirus, like all viruses, cannot be treated with antibiotics.

Ferlito said no new cases were reported, but that some secondary cases among people who cared for the sick cropped up last week. Ferlito said ''it is a possibility'' that customers picked up the virus from a surface. However, he said, ''I can't believe 450 people came in contact with the same spot.''

FDA Changes Animal Feed Rules in Move to Prevent Mad Cow Disease

Fri, 25 Apr 2008 00:00:00 -0700

U.S. pet food makers and makers of all other animal feed will no longer be permitted to use certain materials from cattle in an effort to reduce the increasing risks for spreading mad cow disease. The U.S. Food and Drug Administration (FDA), which oversees animal feed, just finalized a new rule this Wednesday that states that excluding high-risk materials from cattle which are 30 months of age or older from all animal feed will prevent any accidental cross-contamination between ruminant feed and non-ruminant feed or feed ingredients. Ruminant feed is that feed which is intended for animals such as cattle. This measure finalizes a proposed rule that was open for public comment in October 2005; the measure will be going into effect next year on April 23, 2009.

Contamination can occur in any of a variety of stages in the meat process from manufacture to transport. Contamination can also occur through the accidental misfeeding of non-ruminant feed to ruminant animals. Following a mad cow disease outbreak in Britain several years back, both Canada and the United States banned the inclusion of protein from cows and other ruminant animals, such as goats and sheep, in cattle feed in 1997.

Currently, the major U.S. safeguards against mad cow disease include the current planned feed ban; a prohibition against slaughtering most "downer" cattle for human food; and a requirement for meatpackers to remove brains, spinal cords, and other parts most likely to contain the malformed proteins blamed for mad cow disease from animal carcasses. Downer animals are those animals too sick to walk on their own and the USDA forbids downer cows that cannot move on their own from being slaughtered because their illness may be an indication of a condition that renders their meat unfit for consumption. The most famous condition of concern is Bovine spongiform encephalopathy, or mad-cow disease. While cattle are afflicted with BSE, humans who eat infected meat are at a risk of contracting Variant Creutzfeldt-Jakob disease [vCJD]. Mad cow disease is a fatal, brain-wasting disease which scientists believe can be spread by contaminated feed and by eating contaminated parts from an infected animal.

The United States has found three cases of mad cow disease, including the first one which was detected in December of 2003. Soon after, U.S. beef exports were virtually halted and U.S. officials have been slowly working to resume beef shipments. Last week, South Korea officially announced it would gradually open its market to U.S. beef imports as Washington intensifies U.S. safety standards. If there are no further incidents, a full range of U.S. beef boneless and bone-in, from animals of any age, would be shipped to a market estimated to be worth up to $1 billion a year.

Meanwhile, critics of the nation's food safety system say it is disjointed, disorganized, inefficient, and sluggish; that it is riddled with overlapping authority, differing regulations, and multiple processes; and that today’s system suffers from a lack of funding, inspectors, and enforcement powers.

Democrats Look at User Fees to Improve Food Safety

Fri, 25 Apr 2008 00:00:00 -0700

Democrats in Congress said yesterday that new user fees and other proposals would help give the U.S. Food and Drug Administration (FDA) much needed resources to improve food safety. Critics disagreed saying that these measures could do more harm than good. The FDA is responsible for the vast majority—80 percent—of the U.S. food supply, mostly fruits, vegetables, and processed foods.

The FDA has faced intense criticism from lawmakers and consumer groups and has long been accused of being too passive in handling changes in the food supply, especially in the areas of recent increases in imports and growing consumer demand for fresh produce. The move to increase food and drug protection, which was included in draft legislation introduced in the House of Representatives last week, follows a number of incidents including problems with U.S.-grown spinach, U.S.-made peanut butter, problems linked to contaminated ingredients made in China that were later used in pet food; and the recent tragedies over the blood thinner heparin. "The agency is starved for resources and cannot meet its basic responsibility," Representatie John Dingell, chairman of the House Energy and Commerce Committee, said at a hearing on the bill. The measure, he said, "will focus on efforts to seek real legislative conclusions to what is, in fact, a public health crisis."

The draft legislation was crafted by Dingell and other Democratic lawmakers and would require U.S. food manufacturers and those exporting goods to the U.S. to pay $2,000 for each facility they operate, would require country-of-origin labeling for produce and processed foods, and would mandate the FDA to inspect food plants and their food-safety plans every four years. The FDA also would be given the authority to conduct mandatory recalls and the fee is expected to generate $600 million, which will more than double the FDA’s current food safety budget.

"Foodborne outbreaks and recalls in recent years have caused a dramatic loss in consumer confidence," said Caroline Smith DeWall, a director of food safety at the nonprofit Center for Science in the Public Interest. "While each stakeholder may differ on the particulars, the ... act offers an unprecedented opportunity for Congress to pass strong legislation."

Republican lawmakers, the FDA, and the food industry objected to parts of the legislation. Stephen Sundlof, director of the FDA's Center for Food Safety and Applied Nutrition, said the agency was concerned the draft legislation spreads too much funding and resources across a broader area of inspection instead of allowing FDA to target high-risk foods. "We have limited resources and we want to use those ... as judiciously as we can to target those products that we believe have the greatest potential to cause harm to public health," Sundlof said. Republican lawmakers and the Grocery Manufacturers Association also criticized parts of the measure saying that that while they supported efforts to improve food safety, they strongly opposed user fees. Cal Dooley, president of the GMA, said the fees would lead to "$1 billion in taxes on food products, which will show up in increased costs at the grocery store shelves."

The Bush administration issued a report last November that highlighted several of the changes proposed by Congress, including mandatory recall authority.

Chipotle Mexican Grill Linked to Ohio Outbreak, Possibly Norovirus

Wed, 23 Apr 2008 00:00:00 -0700

As of late Monday, over 432 people reported they were stricken with food poisoning after eating at the Chipotle Mexican Grill in the City of Kent, across from the Kent State University campus in Ohio. Also, on Monday, that city's health department sent food and biological samples from the sick customers to the Ohio Department of Health in Columbus. As of yesterday, investigators confirmed that they collected enough information to lead them to believe that a norovirus is what is making people ill.

Noroviruses are a group of related viruses that cause acute gastroenteritis in humans; recent studies confirm that norovirus causes around half of all gastroenteritis worldwide. Norovirus infection causes nausea, vomiting, diarrhea, and stomach cramping. Other symptoms include chills, headache, low-grade fever, muscle aches, and a general sense of tiredness. The illness often begins suddenly and the infected person may feel very sick. In most cases, the illness is self-limiting with symptoms lasting for a couple of days. Children tend to vomit more than adults and very young children, the elderly, and those with weakened immune systems are more vulnerable. Symptoms usually occur within 12 to 48 hours from exposure. People may feel very sick and vomit many times a day, but most people get better within a couple of days and suffer no long-term health effects; however, some are unable to drink enough liquids to replace what they lost and can become dehydrated and require medical attention. Norovirus, like all viruses, cannot be treated with antibiotics.

It will be around five days before investigators confirm the cause of the illness; the origin could take longer, if it is ever discovered. City Health Commissioner John Ferlito said they are looking into many possibilities and according to the Portage County Health Department, those who fell ill ate at the Chipotle on State Route 59 in Kent between Tuesday April 15th and Friday April 18th. Complaints included severe vomiting, diarrhea, nausea, and cramping. Some complained of low-grade fever, chills, headache, muscle aches, and tiredness.

Athough the restaurant closed voluntarily, a Chipotle spokesman says there's no proof food was to blame and that the restaurant is working with the health department.

Noroviruses are found in the stool or vomit of infected people and people can become infected with the virus by eating food or drinking liquids contaminated with norovirus; touching contaminated surfaces or objects and placing their hand in their mouth; having direct contact with an infected person and showing symptoms (for example, when caring for someone with illness or sharing foods or eating utensils with someone who is ill). Noroviruses are very contagious and can spread easily from person to person. People are contagious from the moment they begin feeling ill to at least three days after recovery and some may be contagious for as long as two weeks after recovery. There are many different strains of norovirus, making it difficult for a person’s body to develop long-lasting immunity; therefore, norovirus illness can recur throughout a person’s lifetime.

New Label Rules Did Little to Stem Salmonella Outbreaks from Raw Chicken Entrees

Tue, 22 Apr 2008 00:00:00 -0700

While federal food-safety officials consider if labels on some frozen chicken products adequately inform consumers that the chicken is raw, be warned that some stuffed chicken entrees made by Serenade are linked to salmonella outbreaks. The chicken entrees appear to be cooked because they have been breaded and pre-browned, but the meat is raw and, when not cooked thoroughly, is sickening consumers.

In addition to five salmonella outbreaks, 71 people have been sickened since 1998 according to Minnesota health officials who say that for every illness detected, more go unreported. The latest outbreak, in Minnesota last month, occurred despite even though the products' labels were updated over a year ago to more clearly state the chicken is uncooked. "We've done everything we think is appropriate, but if consumer behavior hasn't changed, we have to deal with that," said David Goldman, assistant administrator for the U.S. Department of Agriculture (USDA). The March outbreak was linked to chicken cordon bleu and chicken breast stuffed with cheese from Serenade Foods. In 2006, Serenade recalled 75,800 pounds of similar products after a salmonella outbreak. No recall was conducted following the March outbreak.

Salmonella is allowed in raw poultry because of the expectation that the bacteria will be killed during cooking. But, some food safety experts are saying that the recent outbreak shows that label changes weren't enough and that the products should be precooked or irradiated by the manufacturer prior to release so that bacteria is killed. "They look precooked, plus they are marketed as convenience foods," says Carlota Medus, epidemiologist with the Minnesota Department of Health. Because the food is pre-browned—to better adhere the bread crumbs to the meat—consumers may wrongly believe the chicken is cooked and only needs reheating, which doesn't kill bacteria, she says.

Serenade and about 25 other companies changed labels following the 2006 recall and at the USDA’s request, Goldman says. Old labels had wording such as "ready to cook" or "not precooked." Serenade and other companies also dropped microwave instructions as these may lead consumers to think food only needs reheating.

This weekend, the federal Food and Drug Administration (FDA) reported that at least 23 people in 14 states have been sickened by the same strain of salmonella found in two breakfast cereals recalled by Malt-O-Meal late last week.

Salmonella can occur when food is improperly stored or handled and when preparers do not wash their hands or do not sanitize implements involved in meat storage. People infected with salmonella develop diarrhea, fever, and abdominal cramps within 12 to 72 hours of infection. Laboratory testing is required to determine the presence of Salmonella; additional testing can determine the specific type and which antibiotics are needed. Generally, the illness lasts a week and most people recover without treatment; however, in some, diarrhea may be so severe that hospitalization is required. In these cases, the infection may have spread from the intestines to the blood stream and other body sites. Severe cases can result in death if not treated.

Chang Farms Recalls Soy Sprouts Over Listeria Fears

Mon, 21 Apr 2008 00:00:00 -0700

The Massachusetts Department of Health has issued a recall for soy sprouts infected with listeria that were sold under the Chang Farms label. The soy sprouts from Chang Farms were sold in 12-ounce bags with a sell-by date of April 19 Chang Farms soy sprouts were sold in Stop & Shop and Whole Foods Market stores. People who bought the sprouts should throw them away or return them to the store where the item was purchased. To date, no illnesses have been linked to the recalled soy sprouts.

Listeriosis is a type of food poisoning generated by the Listeria monocytogenes bacteria and is dangerous to the elderly, pregnant women, newborns, those with chronic medical conditions, people with HIV infection, or those who are undergoing chemotherapy. Most people experience only mild flu like symptoms—fever, muscle aches, nausea, or diarrhea. In serious cases, the disease spreads to the nervous system, causing headaches, stiff neck, and convulsions. In pregnant women, Listeriosis can result in miscarriage or stillbirth. Listeria lives in soil, stream water, sewage, plants, and food and can easily contaminate dairy and beef products; listeria thrives in cold environments.

Last month, the US Food and Drug Administration (FDA) announced a new draft compliance policy for control of Listeria monocytogenes (Lm) in ready-to-eat foods. This is a groundbreaking policy in that this is the first time different policies have been created for foods that do and do not support growth of the toxic organism. For foods that do not support the growth of the listeria bacteria, the FDA will revise its tolerance level; the “zero tolerance” standard for ready-to-eat foods that do support the growth of the bacteria will not change.

In recent months, listeria has been the focus of a number of outbreaks, including three cases in North Carolina linked to soft cheeses and an outbreak at Massachusetts’ Whittier Farms dairy where four people died and more were sickened from consuming products produced at the dairy. In January, in Olympia, Washington, the Ca Rem #1 Ice Cream, SeaTac voluntarily recalled its coconut-flavored popsicles when routine sampling and analysis revealed the presence of Listeria. In February, the Minnesota Department of Agriculture (MDA) alerted the public to avoid consuming smoked pork and beef bratwurst produced by J&B Meats, of Barnesville, Minnesota when a routine sampling revealed listeria contamination. In March, Meijer Inc. of Grand Rapids, Michigan, pulled 2,184 pounds of frozen entrees after the US Department of Agriculture (USDA) testing showed the food could be tainted with listeria. Stop and Shop recalled four types of prepared chicken due to possible listeria contamination last month. Most recently, raw milk from Piney Ridge dairy farm in New Bethlehem, Clarion County, and Clark and Elaine Duncan's farm in Meadville, Crawford County was contaminated with Listeria monocytogenes.

Death Confirmed in Alamosa Salmonella Outbreak

Mon, 21 Apr 2008 00:00:00 -0700

Last month, the water supply in Alamosa, Colorado became tainted with salmonella and other bacteria rendering the water there unfit to drink, and for a time, use for showering, for 24 days. Now, the first death related to the salmonella outbreak has been confirmed.

Since March 19th, Alamosa residents were unable to use tap water for brushing teeth, washing dishes, drinking, and cooking. At one point, there was not much residents could do other than flush their toilets. Schools and restaurants were closed and the National Guard was handing out bottled water. To resolve the problem, crews flushed Alamosa's water supply with chlorine and, because of the initially high concentrations of chlorine used in the weeks-long flushing process, the residents of Alamosa were also unable to shower for a time.

Julie Geiser, director of the nursing service, would not release any information on the deceased, such as age, gender, or the date of death. And, although the salmonella strain that sickened the deceased was identical to the strain in the city’s tainted water—this, according to Colorado Department of Public Health and Environment testing—Deputy Coroner Kevin Rogers said his office had no report of salmonella-related deaths and Geiser said it was not known how the deceased contracted salmonella.

Since news of the first illness reached health officials on March 6, there have been 411 reported salmonella cases; 112 confirmed through laboratory testing. There have also been 18 hospitalizations. It remains unclear how many remain in the hospital. Dr. Bill Briton, epidemiologist for the San Luis Valley region, said the number of daily reported salmonella cases dropped dramatically following the city's chlorine treatment; however, up to three reports of people with symptoms related to salmonella were received daily.

Health officials discussed how to prevent the spread of salmonella through person-to-person contact, including thorough hand washing, especially after using the bathroom or changing diapers and disinfecting cutting boards and utensils before use with a second food item. The county nursing service advised anyone with symptoms should not prepare food for others. Restaurant and health-care workers should not return to work until at least 24 hours after symptoms have stopped and babies and young children should not be taken to child-care centers or attend school until at least 24 hours after diarrhea ceases.

People infected with salmonella develop diarrhea, fever, and abdominal cramps within 12 to 72 hours of infection. Laboratory testing is required to determine the presence of salmonella; additional testing can determine the specific type and which antibiotics are needed. Generally, the illness lasts a week and most recover without treatment; however, the elderly, infants, and people with impaired immune systems may require treatment and—in some—hospitalization is required because the infection may have spread from the intestines to the blood stream and other body sites. Severe cases can result in death if not treated.

It is not known how Alamosa’s water became contaminated with the salmonella bacteria and, to date, about 10,000 people were affected by the contamination. The investigation continues to find the actual contamination cause.

CDC Ties 23 Illnesses to Malt-O-Meal Cereals

Mon, 21 Apr 2008 00:00:00 -0700

Salmonella tainted cereal has sickened nearly two dozen people in 14 states, according to the Centers for Disease Control (CDC) The outbreak has been linked to recalled cereal made by the Malt-O-Meal Company.

Salmonella bacteria cause diarrhea, abdominal cramps, and fever within 72 hours of exposure. Children, the elderly or people with weakened immune systems are especially vulnerable to complications from salmonella poisoning. In rare cases, extreme instances of Salmonella poisoning can lead to a disease called Reiter’s Syndrome, which is associated with chronic arthritis. According to the CDC, Salmonella bacteria sicken 40,000 people every year. Although the true number could be much higher, because it is estimated that for every case of Salmonella poisoning reported, two others are unreported.

On April 5, cereal maker Malt-O-Meal voluntarily recalled some packages of unsweetened Puffed Rice and unsweetened Puffed Wheat cereals due to possible salmonella contamination. The packages at risk have “best if used by” dates from April 8, 2008 (coded as APR0808) through March 18, 2009 (coded as MAR1809); affected Malt-O-Meal bags of cereal were produced in the past 12 months in Northfield, Minnesota. The recall was prompted by internal food safety tests that found salmonella in a product produced March 24, 2008. Malt-O-Meal issued the recall as a precaution. Three people have been hospitalized, but no deaths have been reported, according to the CDC. The recalled Malt-O-Meal products were distributed nationally under the Malt-O-Meal brand name and were also distributed under private labels that include Acme, America’s Choice, Food Club, Giant, Hannaford, Jewel, Laura Lynn, Pathmark, Shaw’s, ShopRite, Tops, and Weis Quality. Consumers with products from the recalled lots are advised to throw them out; retailers have been advised to remove the cereals from their shelves.

According to the CDC, 23 people have been sickened with the same strain of salmonella detected in the recalled cereal. Three have been hospitalized, but there have been no deaths. Salmonella contamination has been reported from a number of sources in recent years. Last year, raw tomatoes served at restaurants around the country sickened dozens. And this summer over 700 people in the Chicago area became ill from salmonella after they ate at the Pars Cove Restaurant food booth at the Taste of Chicago Food Festival. Other Salmonella outbreaks have also been linked to Peter Pan and Great Value Peanut Butter, and to Banquet Pot Pies, all of which were made by ConAgra Foods.

According to the Malt-O-Meal Company, an investigation began immediately after the salmonella contamination was discovered to determine the cause of the situation. A press release from Malt-O-Meal said they have determined a "root cause" and corrective measures have been taken to ensure there won't be a reoccurrence of this issue.

Drug Resistant Bacterial Passed to Humans Via Food

Fri, 18 Apr 2008 00:00:00 -0700

The use of antibiotics and other anti-microbial agents throughout the food chain seems to be contributing to the growth of resistant bacteria, which can be passed on to humans through food, according to the European Union’s (EU) food agency. It is common knowledge that infectious diseases become resistant to bacteria because of antibiotic overuse and abuse. When antibiotics are used for a virus, such as the common cold, they have no effect. But people want antibiotics and doctors will prescribe them. We prescribe antibiotics; bacteria adapt. We overuse or misuse antibiotics; bacteria mutate, changing just enough to ensure antibiotics have no effect on them and giving them a wide berth to spread with ever more power.

As anti-microbials become less effective in fighting infections, bacteria resistance has become a growing concern, according to a statement issued by the European Food Safety Authority (EFSA), adding that this issue has coincided with increased bacterial resistance to anti-microbial agents in animals. The EFSA cited a draft opinion paper by one of its expert panels researching the causes of the growing and diverse range of resistant bacteria and bacteria-borne resistant genes. The EFSA said hygiene controls should be tightened at every stage of the food chain, including in veterinary medicine and food processing and preparation so that the development and spread of antimicrobial resistance could be halted. The main foods carrying antimicrobial resistant bacteria were poultry meat, eggs, pork, or beef as well as fresh salads, all of which can be contaminated during preparation, handling, and processing. The panel also found that bacteria could be passed directly to people from contaminated food of animal origin carrying resistant bacteria and that such bacteria could colonize and infect people after ingestion. Bacteria could also be passed on to humans consuming fresh produce from land irrigated with contaminated water and food of both animal and non-animal origin could be contaminated during handling and preparation.

Meanwhile, antibiotic resistance is so pervasive scientists report evidence of drug-repelling E. coli in Arctic birds as remote as the polar ice cap: Migratory fowl circumnavigating the globe along centuries-old flyways passed the bacteria. Scientists in Sweden traveled to vast regions of the ice cap to find species they hoped had been spared exposure to drug-resistant strains and discovered widespread antibiotic-resistant E. coli in Arctic-dwelling birds never previously exposed to the drugs. Mostly fecal samples from nearly 100 birds in three geographic regions: Northeastern Siberia; Point Barrow, Alaska; and northern Greenland were studied. Although thousands of miles apart, the locations are linked through looping migratory flyways.  

Dr. Stuart B. Levy, president of the Alliance for the Prudent Use of Antibiotics at Boston’s Tufts University, said there’s no way to stop migrating flocks. "Birds feeding on feces will carry it and deliver it elsewhere." Birds become exposed stepping in infected feces and migratory birds are exposed in many ways, including through food and water, in regions where antibiotics are routinely misused.   Levy helps consumers understand the dangers of drug-resistance—fewer drugs to treat serious infections—emphasizing that resistance is environmentally widespread, even waterways are impacted as sewage and agricultural runoff expose fish.

USDA Considers More Changes to E. Coli Policy

Wed, 16 Apr 2008 00:00:00 -0700

The US Department of Agriculture (USDA) hosted a conference last week to discuss E. coli O157:H7 in beef and announced that the USDA's Food Safety Inspection Service (FSIS) was considering treating E. coli O157:H7 found on intact meat or primal cuts, which are used for roasts and steaks, as an adulterant. Today, this strain of E. coli is only considered an adulterant in ground beef. The hidden issue here is that when something is made an adulterant, there are legal implications; increased responsibilities are imposed on meat processors and slaughterhouses. Adulterated ground beef, for instance, cannot be sold in a raw state to consumers; however, a loophole—the “E. coli Loophole”—does enables such meat to be sold cooked following contamination with E. coli O157:H7. The E. coli Loophole is a little-known practice by the USDA that allows meat companies to cook and sell once-contaminated meat.

Currently, the USDA allows companies to label E. coli-positive meat as “Cook Only" since cooking the meat properly kills bacteria. Meat deemed “Cook Only” is processed and sold in less lucrative forms such as pre-cooked hamburgers, meat loaf, and crumbled taco meat. The USDA does not track how much meat is labeled "Cook Only," but amounts are believed to be significant with some estimates in one meatpacking plant averaging 50,000 pounds per week and others as high as 500,000 pounds weekly. And while the USDA regularly conducts tests for E. coli in slaughtering plants, they only test those meats that packing companies have deemed free of E. coli. Since meat labeled "Cook Only" is not reported to the USDA as E. coli-contaminated, higher-than-appropriate levels of E. coli are tolerated in packing plants. This results in under-reporting E. coli contamination and placing clean meat in danger of infection. Some inspectors blame this practice for last year's sudden rise in incidents of E. coli contamination.

E. coli 0157:H7—Escherichia coli 0157:H7—is one of hundreds of E. coli strains, the vast majority of which are harmless. Strain 0157:H7 is quite virulent and produces a powerful toxin that can cause severe illness and even death and is the leading cause of food and waterborne illness in the US. According to Center of Disease Control (CDC) estimates, there are over 70,000 cases of infection and 61 deaths occurring in the US annually with most illness linked to undercooked or contaminated meat. E. coli is routinely found on cattle farms and in the intestines of healthy livestock. Outbreaks occur when meat becomes tainted during slaughter, organisms contaminate the grounding process, and tainted meat is released and consumed by the public.

The FSIS is considering implementing a policy change in light of the massive increases in E. coli O157:H7-related beef recalls and outbreaks last year and is looking to reduce the possibility of contamination at retail stores or smaller processors that may use meat bits to make ground beef. Contaminated steaks can also pose a risk of cross-contaminating home kitchens. The American Meat Institute (AMI) disagreed saying, "No policy change by government can alter the current scientific reality that bacteria exist on all fresh agricultural products."

Alamosa Water Finally Rid of Salmonella

Tue, 15 Apr 2008 00:00:00 -0700

At long last, the residents of Alamosa, Colorado can drink their water. The community has received confirmation that Alamosa’s water supply is finally clear and totally free from salmonella and the community can use their tap water once again. It has been weeks since Alamosa residents were ordered to stop using their domestic tap water due to a confirmed salmonella contamination and residents were forced to rely on bottled water, and—once the ban on showers was lifted—very brief showers. Over 380 people were stricken with salmonella contamination, 15 were hospitalized.

Governor Bill Ritter released a statement saying, “The citizens of Alamosa have shown their character and resiliency in getting through what has been a unique public health emergency in Colorado. While the state was able to quickly mobilize assistance to the community, I want to commend Alamosa city and county employees and its residents for working together during this hardship.”

Last month, the water supply in Alamosa became tainted with salmonella bacteria—among other bacteria types—rendering the water there unfit to drink. Since March 19th, Alamosa residents were unable to use tap water for brushing teeth, washing dishes, drinking, and cooking. At one point, there was not much residents could do other than flush their toilets. Schools and restaurants were closed and the National Guard was handing out bottled water. To resolve the problem, crews flushed Alamosa's water supply with chlorine, which also rendered the water unfit to drink. Because of the initially high concentrations of chlorine used in the weeks-long flushing process, the residents of Alamosa were also unable to shower. When the chlorination treatment moved into Stage 2 with lower chlorine levels, most adults were able to take showers, but very brief showers. The ban on drinking, cooking, or brushing teeth with tap water remained in effect until the Colorado Department of Public Health and Environment signed off
on the water system testing. There is a five-day turnaround between the samples' arrival at the lab and final test results and crews worked to lower chlorine levels so the testing could proceed.

Nearly 400 people have had the stomach cramping, diarrhea, fevers and other symptoms of salmonella infection. People infected with salmonella develop diarrhea, fever, and abdominal cramps within 12 to 72 hours of infection. Laboratory testing is required to determine the presence of Salmonella; additional testing can determine the specific type and which antibiotics are needed. Generally, the illness lasts a week and most recover without treatment; however, the elderly, infants, and people with impaired immune systems may require treatment and—in some—hospitalization is required because the infection may have spread from the intestines to the blood stream and other body sites. Severe cases can result in death if not treated. Waterborne salmonella outbreaks are fairly rare, said Mark Salley, a spokesman for the Colorado Department of Public Health and Environment.

It is not known how the water initially became contaminated with the salmonella bacteria and, to date, about 10,000 people were affected by the contamination. The investigation continues to find the actual contamination cause.

Recalled Cereal Suspected in Salmonella Outbreak

Mon, 14 Apr 2008 00:00:00 -0700

This weekend, the federal Food and Drug Administration (FDA) reported that at least 23 people in 14 states have been sickened by the same strain of salmonella found in two breakfast cereals recalled by Malt-O-Meal late last week.

On April 5, cereal maker Malt-O-Meal voluntarily recalled some packages of unsweetened Puffed Rice and unsweetened Puffed Wheat cereals due to possible salmonella contamination. The packages at risk have "best if used by" dates from April 8, 2008 (coded as APR0808) through March 18, 2009 (coded as MAR1809); affected Malt-O-Meal bags of cereal were produced in the past 12 months in Northfield, Minnesota. The recall was prompted by internal food safety tests that found salmonella in a product produced March 24, 2008. Malt-O-Meal issued the recall as a precaution. Three people have been hospitalized, but no deaths have been reported, according to the Centers for Disease Control and Prevention (CDC).

Meanwhile, Minnesota officials are investigating whether a case in that state might be linked to the cereals produced by Malt-O-Meal, according to the state health department. "The Malt-O-Meal company has been extremely cooperative in this investigation and has done the right thing to protect the public's health," Heidi Kassenborg, director of the dairy and food inspection division at the Minnesota Department of Agriculture, said in a statement.

The FDA reported that the recalled Malt-O-Meal products were distributed nationally under the Malt-O-Meal brand name and were also distributed under private labels that include Acme, America's Choice, Food Club, Giant, Hannaford, Jewel, Laura Lynn, Pathmark, Shaw's, ShopRite, Tops, and Weis Quality. Consumers with products from the recalled lots are advised to throw them out; retailers have been advised to remove the cereals from their shelves.

As of Friday, the CDC confirmed reports of 21 people stricken with the same salmonella strain in 13 states. California, Colorado, Delaware, Minnesota, North Dakota, Pennsylvania, Rhode Island, and Vermont each reported one case; Massachusetts and New Hampshire each reported two cases; and New Jersey, New York, and Maine, each reported three cases of residents ill with the same salmonella strain. As of Saturday, the 14th state remains unknown, as does the location of both additional two cases.

Salmonella can occur when food is improperly stored or handled and when preparers do not wash their hands or do not sanitize implements involved in meat storage. People infected with salmonella develop diarrhea, fever, and abdominal cramps within 12 to 72 hours of infection. Laboratory testing is required to determine the presence of Salmonella; additional testing can determine the specific type and which antibiotics are needed. Generally, the illness lasts a week and most people recover without treatment; however, in some, diarrhea may be so severe that hospitalization is required. In these cases, the infection may have spread from the intestines to the blood stream and other body sites. Severe cases can result in death if not treated.

The FDA said people who experience salmonella symptoms after eating a puffed wheat or puffed rice cereal made by Malt-O-Meal should contact their doctors and report the illness to state or local health authorities.

Food Poisoning Prevention Having Little Effect on Outbreaks

Fri, 11 Apr 2008 00:00:00 -0700

According to a government report released yesterday, despite efforts in the US to contain food borne illness, there has been no reduction in the number of infections, as a matter-of-fact, food borne illness reports remained stable last year following a prior period of decline. The 10-state report issued by government researchers found no change in the rate of infections caused by Listeria, Salmonella, Shigella, E.coli O157, and several other bacteria in 2007 compared with the previous three years. The report actually showed an increase in Cryptosporidium—a parasite which causes diarrhea—levels in recent years; however, it is possible the spike in Cryptosporidium may have to do with better and increased testing and not with an increase in the transmission of that particular food borne disease.

In the past two years, high-profile food safety scares have involved peanut butter, spinach, milk, meat, and other products and have placed increased pressure on lawmakers to protect the nation's food supply. "We can't say we've made tremendous progress in the last year," Dr. Robert Tauxe, deputy director of the Centers for Disease Control's (CDC) Division of Food borne, Bacterial, and Mycotic Diseases said in a news conference recently. "The most salient observation we see is that there is not a particularly important change from the last few years," Tauxe said, adding that, "A lot of things have been going on to improve food safety and we still think they are likely to bear fruit ... but we have not seen a particular decrease in the important sections that we are tracking." The data were collected under collaboration among the CDC, the FDA, the US Department of Agriculture, and state surveillance sites and tracked—and continues to track—data on related-related infections diagnosed in 10 states. This effort also adds the results of other surveys so that an overall picture on individual infections can be seen and reviewed, said Tauxe.

An apparent rise in the food borne illness Cryptosporidiosis was linked to a new treatment which was making it more likely that doctors would send specimens for testing, Tauxe said. "There is more of a reason to get the specimen to the lab and to have the test done so that doesn't mean that there is actually more Cryptosporidiosis illnesses but it means that more are being diagnosed now," said Tauxe.

Faye Feldstein, acting director of the Food and Drug Administration's Office (FDA) of Food Defense, said that the FDA will continue to pursue strategies to reduce all food borne illness. Feldstein added that one important element was a food protection plan that covers the span of time from food production to consumption, or "from farm to fork." This process involves preventing food borne contamination, intervening at critical points in the supply chain, and responding to minimize harm, Feldstein said.

Consumers can reduce their risk for food borne illness by following safe food-handling recommendations and avoiding the consumption of unpasteurized milk, raw or undercooked oysters, raw or undercooked eggs, raw or undercooked ground beef, and undercooked poultry.

Giardia, Cryptosporidium Found in Alamosa Water

Thu, 10 Apr 2008 00:00:00 -0700

Yesterday, the Colorado Department of Public Health and Environment received results of water sampling in Alamosa that were performed by the U.S. Centers for Disease Control and Prevention (CDC) and revealed the presence of Giardia and Cryptosporidium, in addition the Salmonella already being addressed. The two parasites can cause diarrheal illness.

Last month, the water supply in Alamosa—an area in Colorado—became tainted with the salmonella bacteria, rendering the water there unfit to drink. To resolve the problem, crews have been flushing Alamosa's water supply with chlorine, which has also rendered the water unfit to drink. Because of the initially high concentrations of chlorine used in the weeks-long flushing process, the residents of Alamosa were also unable to shower, wash dishes, or brush their teeth with municipal water.

The samples containing the two additional parasites were drawn by the CDC prior to the start of the water system was flush and disinfection. Additional sampling must be taken to confirm that the parasites were eliminated during the current, ongoing flush. The state’s Water Quality Control Division took new samples Wednesday; however, lab results are not expected on these latest samples until sometime this weekend, at the earliest. Once testing confirms the water is suitable for drinking, the state’s boil order will be lifted.

City, state, and federal officials flushed Alamosa's water system with heavy doses of chlorine last month. Since then, none of the tap water samples tested by state officials contained any salmonella, said state health department spokesman Mark Salley. According to city clerk Judy Egbert, Alamosa water could be fit to drink any day now, but added that it will be at least midweek before the water can be declared safe for drinking.

People infected with salmonella develop diarrhea, fever, and abdominal cramps within 12 to 72 hours of infection. Laboratory testing is required to determine the presence of salmonella; additional testing can determine the specific type and which antibiotics are needed. Generally, the illness lasts a week and most recover without treatment; however, the elderly, infants, and people with impaired immune systems may require treatment and—in some—hospitalization is required because the infection may have spread from the intestines to the blood stream and other body sites. Severe cases can result in death if not treated. Waterborne salmonella outbreaks are fairly rare, said Mark Salley, a spokesman for the Colorado Department of Public Health and Environment.

Since March 19th, Alamosa residents have been unable to use tap water for brushing teeth, washing dishes, drinking, and cooking. Schools and restaurants were closed and the National Guard was distributing bottled water. The chlorination treatment moved into Stage 2 last weekend with lower chlorine levels that allowed most adults to take brief showers. As of Tuesday afternoon, there were 389 total cases of salmonella, with 107 of these culture-confirmed and 16 hospitalized. It is not known how the water initially became contaminated with the salmonella bacteria and, to date, about 10,000 people are affected by the contamination.

USDA Expands E. Coli Testing

Thu, 10 Apr 2008 00:00:00 -0700

The US Department of Agriculture (USDA) is planning to begin testing ground beef and ground beef component samples for non-O157 Shiga Toxin-Producing E. coli (STECs) to determine whether to declare them contaminates.   Officials from USDA's Food Safety and Inspection Service (FSIS) announced that the agency will test those samples that test positive and those that test negative for E. coli O157:H7; however, production lots will not be recalled, seized, or detained in those cases where the samples only test positive for non-O157 STECs and that this data is being generated for study purposes at this time.

E. coli 0157:H7—Escherichia coli 0157:H7—is one of hundreds of E. coli strains, the vast majority of which are harmless. Strain 0157:H7 is quite virulent and produces a powerful toxin that can cause severe illness and even death and is the leading cause of food and waterborne illness in the United States. According to Center of Disease Control (CDC) estimates, there are over 70,000 cases of infection and 61 deaths occurring in the U.S. annually with most illness linked to undercooked or contaminated meat. E. coli is routinely found on cattle farms and in the intestines of healthy livestock. Outbreaks occur when meat becomes tainted during slaughter, organisms contaminate the grounding process, and tainted meat is released and consumed by the public.

The USDA will issue a public notice announcing a start date for this testing once that has been finalized. FSIS Deputy Assistant Administrator Daniel Engeljohn said the agency will assess the testing data "over a limited timeframe sufficient to ascertain the general likelihood of the presence of selected non-O157 STECs. Based on the evidence that we develop from our testing, as well as other available evidence, we will decide whether to declare selected non-O157 STECs to be adulterants."

Elizabeth Hagen, FSIS executive associate for Public Health, said testing will focus on six groups of E. coli bacteria: 026, 0111, 0103, 0121, 045 and 0145. These groups are responsible for 75 percent of non-O157 illnesses. Hagen also said the true incidence of non-O157 human illness is difficult to define due to limited awareness and uneven surveillance. Worldwide outbreaks have been linked with a variety of non-food and food vehicles, including meat and, while USDA has not yet decided to declare the non-O157 STECs adulterants, Engeljohn outlined the process if the agency does. If non-O157 STECs are declared contaminates the agency would: Define applicable products from slaughter/dressing and further processing operations, issue a Federal Register Notice via interpretive rule, establish an effective date that ensures sufficient time to address seamless implementation for both domestic and imported products, issue compliance guidelines and policy implementation instructions, train FSIS inspection personnel, and conduct outreach to the regulated industry.

Regarding the announcement and expected fall-out from the anticipated controversy, FSIS Under Secretary Richard Raymond said, "You certainly may hear things you don't agree with… Progress won't occur if we're just wanting to avoid discomfort by maintaining the old status quo. The E. coli bug is obviously not satisfied with the status quo and neither should we be."