Yourlawyer.com (E Coli Infection News)

E. coli Worries Prompt Another Ground Beef Recall

Wed, 18 Nov 2009 00:00:00 -0800

Fairbury Steaks, Inc. a Fairbury, Nebraska, establishment, is recalling approximately 90 pounds of fresh ground beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) just announced. The products subject to recall include 10-pound packages of "BULK FRESH GROUND BEEF."

This recall has been classified as a Class I Recall, which means this is a health hazard situation in which there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death.

The packages were placed in boxes and bear the establishment number "EST. 5726" inside the USDA mark of inspection on a label. The products were produced on November 16, 2009, and were distributed to a restaurant in Ruskin, Nebraska.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify its customers, including restaurants, of the recall and that steps are taken to make certain that the product is no longer available to consumers. In this case, the problem was discovered through FSIS microbiological sampling. To date, the FSIS has received no reports of illnesses associated with consumption of these products. Individuals concerned about an illness should contact a physician.

E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and—in the most severe cases—kidney failure. The very young, seniors and persons with weak immune systems are the most susceptible to food borne illness.

FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground beef or ground beef patties that have been cooked to a temperature of 160° F. The only way to be sure ground beef is cooked to a sufficiently high temperature to kill harmful bacteria is to use a food thermometer to measure the internal temperature.

Consumers with questions regarding this recall should contact Fairbury Steaks’ Media Representative, Nicole Brown at 1-402-729-3364.

Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at AskKaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0:00 a.m. to 4:00 p.m., Eastern Time, Monday through Friday. Recorded food safety messages are available 24 hours a day.

Firm At Center of E. Coli Outbreak Wasn't Testing Beef Trim

Fri, 13 Nov 2009 00:00:00 -0800

An E. coli outbreak that has killed 2 people has been linked to a ground beef processor that, according to The New York Times, stopped testing its ingredients years ago under pressure from beef trim suppliers.

As we've reported previously, Fairbank Farms of Ashville, New York - owned by AFA Foods - recalled more than 500,000 pounds of ground beef because of potential E. coli contamination. At the time the recall was issued, the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) said that there was an association between the fresh ground beef products subject to recall and illnesses in Connecticut, Maine and Massachusetts. It is now suspected that many as 500 cases of E. coli O157:H7may be tied to the recalled ground beef.

According to The New York Times, despite the fact that the USDA banned E. coli 0157:H7 in 1994, meat companies are only encouraged, not required, to test ingredients. Earlier this fall, a Times investigation found that many trim suppliers actually bar ground processors from testing their beef trim prior to use out of fear that the discovery of E. coli will force a recall. As a result, most ground beef is tested as a finished product, which can make it difficult to determine the original source of E. coli if contamination is found.

This is apparently how AFA handles testing, according to The New York Times. Officials with AFA confirmed that its plants - including Fairbank Farms - require slaughterhouses to test their trim and that the plants tests samples of finished ground beef as frequently as every 10 minutes. Like many processors, Fairbank Farms uses beef trim from various suppliers. According to the Times, in 2007, the plant could not determine the source of E. coli contamination when it was found in finished ground beef.

The products subject to the Fairbank Farms recall were sent to retailers including Trader Joe’s, Price Chopper, Lancaster and Wild Harvest, Shaw’s, BJ’s, Ford Brothers, and Giant Food Stores. The recall was for distribution centers in eight states, but Fairbank Farms said some retailers may have sent the affected beef to other states. According to the FSIS, the meat involved in this recall is marked with “EST. 492″ inside the USDA mark of inspection. The recalled products were packaged on September 15 and 16 and may have been labeled at the retail stores with a sell-by date from September 19 through 28. Consumers should ask at their point of purchase if the products they have purchased are subject to recall.

According to The New York Times, Trader Joe's, which has terminated its relationship with AFA since the Fairbank Farm recall, has since said it was embracing trim testing even though it has had to recall only a small amount of fresh ground beef and knew of no illnesses among its customers.

E. Coli Outbreak Prompts Call For Investigation Of School Lunches

Mon, 09 Nov 2009 00:00:00 -0800

We recently wrote that some 31 million children are at increased risk for food poisoning due to delays in tainted food products being removed from school cafeterias.

Now, reports the Associated Press (AP), the House Education and Labor Committee chair is seeking a probe into the potential for the dangerous, sometimes deadly, E. coli pathogen to contaminate school lunches. In September, USA Today, citing a federal audit it obtained, wrote that federal agencies supplying food for schoolchildren are not ensuring swift removal of tainted food from cafeterias. These actions increase the risk of schoolchildren falling ill due to food borne contaminations, said USA Today, according to the Government Accountability Office (GAO), Congress’ investigative arm.

Following a recent E. coli outbreak linked to beef from Fairbank Farms in Ashville, New York, in which two people fell ill and scores of others died in multiple states, at least one lawmaker expressed concern, said the AP. Representative George Miller (Democrat-California) said he is worried that contaminated food could become part of school meal programs, explained the AP.

Representative Miller asked the GAO to look into protections for school meals at not only the federal level, but at local and state levels, as well, and has requested that the investigation include a comparison of ground beef safety and quality to schools and to nonschool establishments, such as restaurants, reported the AP.

According to the GAO audit, the government did not release “timely and complete notification about suspect food products provided to schools through the federal commodities program,” noting that alerts could take over a week to be seen by schools, schools, “during which time (schools) unknowingly served affected products,” quoted USA Today previously. The audit looked at the Food and Nutrition Service (FNS), which is, said USA Today, a branch of Department of Agriculture (USDA) responsible to supply lunch and breakfast meal programs to school systems and states with “federally-purchased commodities,” said USA Today.

The audit said the FNS does not have the “systems” in place to ensure it receives notification when the U.S. Food and Drug Administration (FDA) initiates an investigation that could lead to a recall, said USA Today, and that the FNS does not determine if a potentially contaminated food product makes it to a school until a recall is well underway. “Further actions must be taken to strengthen the communications, planning and procedures needed to prevent recalled or contaminated foods from entering (school) cafeterias,” said Miller previously, quoted USA Today.

E. coli can lead to fatal blood poisoning, cystitis, deadly septicemia, and death and has been linked to drug-resistant cases. E. coli sickens about 73,000 and kills about 61 people each year. Last year, over 22 million pounds of beef and vegetables were recalled due to E. coli outbreaks. Salmonella, another foodborne pathogen of concern in recent years, are resistant to antibiotics and Salmonella is the most frequently reported cause of food-related outbreaks of stomach illness worldwide. Salmonella poisoning can lead to Reiter’s Syndrome, a difficult-to-treat reactive arthritis. Listeria, another pathogen making headlines recently, is responsible for an estimated 2,500 illnesses in the United States annually, with about 200 in every 1,000 cases resulting in death.

E. Coli Outbreaks Spawn Lawsuits

Wed, 04 Nov 2009 00:00:00 -0800

Two meat packing firms have been named in lawsuits filed by the families of two New England children stricken with E. coli infections.

The first lawsuit names Fairbank Farms of Ashville, New York as a defendant. The complaint, which was filed on behalf of a 12-year-old Massachusetts girl, claims she became ill as a result of eating E. coli-tainted meat that came from Fairbank Farms in September.

As we reported earlier this week, Fairbank Farms recalled more than a half million pounds of ground beef products after meat it packaged was implicated in an E coli O157:H7 outbreak. Over the weekend, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) said that there was an association between the fresh ground beef products subject to recall and illnesses in Connecticut, Maine and Massachusetts.

According to the Centers for Disease Control (CDC), 28 people in a dozen states have been sickened in an E coli O157:H7 outbreak that may involve Fairbank Farms products. Two deaths may be linked to the E. coli outbreak, and a number of victims have been hospitalized.

The products subject to recall were sent to retailers including Trader Joe’s, Price Chopper, Lancaster and Wild Harvest, Shaw’s, BJ’s, Ford Brothers, and Giant Food Stores. The recall was for distribution centers in eight states, but Fairbank Farms said some retailers may have sent the affected beef to other states.

The second lawsuit was filed on behalf of an 11-year-old boy from Rhode Island who became ill after eating ground beef from South Shore Meats, a unit of Crocetti’s Oakdale Packing Co., while on a school field trip to a Massachusetts camp. At least 20 school children and adults became ill after they visited the camp in October.

Following the outbreak, South Shore Meats recalled 1,039 pounds of fresh ground beef patties derived from bench trim because of concerns the products were contaminated with E. coli O157:H7.

E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. The very young, seniors and persons with weak immune systems are the most susceptible to foodborne illness. Individuals concerned about an illness should contact a physician.

E. coli Outbreak May Have Claimed 2 Lives, At Least 16 Hospitalized

Tue, 03 Nov 2009 00:00:00 -0800

Twenty-eight people have been sickened in an E. coli outbreak that spans a dozen states. According to the Centers for Disease Control (CDC), two deaths may be linked to the E. coli outbreak, and a number of victims have been hospitalized.

E. coli is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. The very young, seniors and people with weak immune systems are the most susceptible to foodborne illness.

We reported yesterday that Fairbank Farms of Ashville, New York had recalled more than a half million pounds of ground meat products that may have been tainted with E. coli. Over the weekend, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) said that there was an association between the fresh ground beef products subject to recall and illnesses in Connecticut, Maine and Massachusetts.

The products subject to recall were sent to retailers including Trader Joe's, Price Chopper, Lancaster and Wild Harvest, Shaw's, BJ's, Ford Brothers, and Giant Food Stores. The recall was for distribution centers in eight states, but Fairbank Farms said some retailers may have sent the affected beef to other states.

According to the FSIS, the meat involved in this recall is marked with "EST. 492" inside the USDA mark of inspection. The recalled products were packaged on September 15 and 16 and may have been labeled at the retail stores with a sell-by date from September 19 through 28. Consumers should ask at their point of purchase if the products they have purchased are subject to recall.

The two deaths suspected to be linked to the outbreak occurred in New Hampshire and upstate New York. According to the CDC, 16 people have been hospitalized, and three have developed kidney failure as a result of their E. coli infections.

Eight cases of E. coli have been reported in Massachusetts; four each in Connecticut and New Hampshire; two each in Maine, Pennsylvania, and South Dakota; and one each in California, Maryland, Minnesota, New Jersey, New York, and Vermont, the CDC said.

Consumers are being advised to safely prepare raw meat products, whether they are fresh or frozen, and only consume ground beef that has been cooked to a temperature of 160 degrees Fahrenheit. The only way to be sure ground beef is cooked to a high enough temperature to kill harmful bacteria is to use a food thermometer to measure the internal temperature, the FSIS said.

E. Coli Outbreak, Deaths Prompts Ground Beef Recall

Mon, 02 Nov 2009 00:00:00 -0800

More than a half million pounds of potentially E. coli tainted ground beef have been recalled by Fairbank Farms of Ashville, New York. Over the weekend, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) said that there was an association between the fresh ground beef products subject to recall and illnesses in Connecticut, Maine and Massachusetts.

According to a Reuters report, a death in New Hampshire may also be connected to tainted Fairbank Farms ground beef. New Hampshire officials announced the death on Saturday but did not release information about the victim. The Centers for Disease Control (CDC) also said a New York adult with underlying medical conditions had died.

In all, 28 cases of E. coli have been reported in Northeastern states, including 18 in New England states. Sixteen hospitalizations were reported. According to Reuters, the bacteria involved were from a common strain, so tests were under way to see if all of the reported cases were related.

The ground beef products subject to this recall include:

Trader Joes

1-pound packages of "TRADER JOE'S BUTCHER SHOP FINE QUALITY MEATS GROUND BEEF 85/15."
1-pound packages of "TRADER JOE'S BUTCHER SHOP FINE QUALITY MEATS GROUND BEEF 80/20."
1-pound trays of "TRADER JOE'S BUTCHER SHOP FINE QUALITY MEATS GROUND BEEF PATTIES 96/4 EXTRA LEAN."
1-pound trays of "TRADER JOE'S BUTCHER SHOP FINE QUALITY MEATS GROUND BEEF PATTIES 85/15."

Price Chopper

1- and 2.5-pound trays of "PRICE CHOPPER MEATLOAF & MEATBALL MIX."
1-pound trays of "PRICE CHOPPER EXTRA LEAN GROUND BEEF 96/4."
1-pound trays of "PRICE CHOPPER FRESH GROUND BEEF CHUCK FOR CHILI 80% LEAN 20% FAT."

Lancaster and Wild Harvest

1-pound trays of "LANCASTER BRAND 96/4 EXTRA LEAN GROUND BEEF."
1- and 2-pound trays of "LANCASTER BRAND 90/10 GROUND BEEF."
1-pound trays of "WILD HARVEST NATURAL 85/15 ANGUS GROUND BEEF."

Shaw's

1- and 2-pound trays of "SHAW'S FRESH GROUND BEEF 93/7."
1-, 2- and 3-pound trays of "SHAW'S FRESH GROUND BEEF 80/20."
1- and 3-pound trays of "SHAW'S FRESH GROUND BEEF 75/25."
1.3-pound trays of "SHAW'S FRESH GROUND SIRLOIN BEEF PATTIES 90/10."
1.3-pound trays of "SHAW'S FRESH GROUND ROUND BEEF PATTIES 85/15."
1.3-pound trays of "SHAW'S FRESH GROUND BEEF PATTIES 80/20."
3-pound trays of "SHAW'S FRESH GROUND BEEF PATTIES FAMILY PACK 80/20."
1-pound trays of "SHAW'S ANGUS GROUND BEEF 85/15."
1-, 2- and 3-pound trays of "SHAW'S FRESH GROUND ROUND BEEF 85/15."
1-pound trays of "SHAW'S 90% NATURAL GROUND BEEF."
1-pound trays of "SHAW'S 85% NATURAL GROUND BEEF."
1-, 2- and 3-pound trays of "SHAW'S FRESH GROUND SIRLOIN 90/10."
1-pound trays of "MEATLOAF & MEATBALL MIX."

BJ's

5-pound trays of "FRESH GROUND BEEF, CONTAINS 15 % FAT" patties.
3- and 5-pound trays of "LEAN GROUND BEEF, CONTAINS 7% FAT."
2.5-pound trays of "MEATLOAF & MEATBALL MIX."

Ford Brothers

3-pound trays of "FRESH GROUND BEEF, CONTAINS 20% FAT" patties.

Giant

1-pound trays of "GIANT EXTRA LEAN GROUND BEEF 96/4."
1-pound trays of "GIANT MEATLOAF & MEATBALL MIX."
1-pound trays of "GIANT NATURE'S PROMISE GROUND BEEF."
1-pound trays of "GIANT NATURE'S PROMISE GROUND BEEF PATTIES."

Each package bears the establishment number "EST. 492" inside the USDA mark of inspection or on the nutrition label. These products were packaged on September 15 and 16, 2009, and may have been labeled at the retail stores with a sell-by date from September 19 through 28, 2009, unless otherwise noted above. Consumers should ask at their point of purchase if the products they have are subject to recall. The products were sent to distribution centers, intended for further distribution to retail establishments in Northeast and Mid-Atlantic regions. When available, the retail distribution list(s) will be posted on FSIS' Web site at

According to FSIS, the recall also includes additional beef products sold under the "Fairbanks Farms" name that were distributed to retail establishments in Maryland, Massachusetts, North Carolina, New Jersey, New York, Pennsylvania, and Virginia for further processing. However, these products at retail will likely not bear the package dates and sell-by dates listed above. Customers with concerns should contact their point of purchase.

E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. The very young, seniors and persons with weak immune systems are the most susceptible to foodborne illness. Individuals concerned about an illness should contact a physician.

FSIS has deemed this action a Class I recall, meaning a health hazard situation exists where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death.

Ground Beef Recalled Following Rhode Island E. Coli Outbreak

Tue, 27 Oct 2009 00:00:00 -0700

Tainted beef implicated in an E. coli outbreak is being recalled by South Shore Meats, Inc. of Brockton, Mass. The recalled ground beef has been blamed for sickening 20 schoolchildren and adults from Rhode Island. They became ill after visiting Camp Bournedale in Plymouth, Mass. earlier this month.

The recall involves approximately 1,039 pounds of fresh ground beef patties derived from bench trim as well as mechanically tenderized beef cuts that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) said. The products subject to the recall include:

10-pound boxes containing 40, 4-ounce packages of "Beef Sirloin Patties."
7.5-pound boxes containing 12, 10-ounce packages of "Beef Teres Major Steaks Seasoned."
Boxes of 24, 5-ounce packages of "BEEF BUTT STEAKS, (Filet Style)."
9-pound boxes containing 12, 12-ounce packages of "BEEF BUTT STEAK, Center Cut, (sirloin style)."
9-pound boxes containing 12, 12-ounce packages of "BEEF BUTT STEAK, Center Cut, (filet style)."
6.75-pound boxes containing 12, 9-ounce packages of "BEEF BUTT STEAK, Center Cut, (sirloin style)."
Boxes of 16, 10-ounce packages of "Beef Top Butt Steaks Sirloin Style."
Boxes of 20, 8-ounce packages of "Beef Butt Steaks Club Style."
Boxes of 26, 6-ounce packages of "Beef Top Butt Steaks Sirloin Style."
Boxes of 12, 10-ounce packages of "BEEF BUTT STEAKS, (Filet Style)."
6-pound boxes containing 16, 6-ounce packages of "Beef Filet Of Sirloin, Executive Cut."
Boxes of 12, 8-ounce packages of "BEEF BUTT STEAKS, (Filet Style)."

Each box bears the establishment number "EST. 6336" inside the USDA mark of inspection and may also bear a date code of "281." The beef products were produced on October 8, 2009, and were distributed to wholesale distributors and institutions in Massachusetts.

The recall is considered Class I, meaning there is "a reasonable probability that the use of the product will cause serious, adverse health consequences or death."

E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. The very young, seniors and persons with weak immune systems are the most susceptible to foodborne illness. Individuals concerned about an illness should contact a physician.

According to a report on Boston.com, there is evidence that the ground beef collected at Camp Bournedale was tainted with the same strain of E. coli confirmed in two children who attended the camp. Those two children, among the Rhode Island students who experienced gastrointestinal illness after attending a field trip at the camp, were hospitalized for several days.

Anyone with signs or symptoms of foodborne illness should consult their health care provider, local board of health, the DPH Epidemiology Program at 617-983-6800 or the Food Protection Program at 617-983-6712.

4,000 Lbs Of Beef Recalled For E. Coli

Thu, 22 Oct 2009 00:00:00 -0700

Another recall of beef over potential E. coli contamination has been announced. The Culebra Meat Market, reported WOAI.com, has recalled three beef cuts that were sold earlier this month over concerns that the meat might be contaminated with the dangerous, sometimes deadly, E. coli pathogen. No reports of illness connected to this recall have yet been announced.

The beef involved in the recall includes 4,000 pounds of stew meat, carne asada, and ground beef all produced by the Culebra Meat Market from October 2 through October 17, said WOAI.com. The beef was sold to some San Antonio, Texas area restaurants and was also sold in the Culebra Meat Market’s retail store at 2800 Culebra Road, reported WOAI.com.

Health officials are advising that meat purchased during that time frame should be discarded or returned, and should not be cooked or consumed. The Texas Department of State Health Services (DSHS) is working to determine if the recalled meat was sold at other area Culebra Meat Markets, according to WOAI.com. DSHS staff located the pathogen during routine testing of Calebra’s food products.

WOAI.com noted that the recalled meats that were sold to consumers making purchases at Culebra’s retail store located at 2800 Culebra Road, were packaged in a variety of weights and with white butcher paper with no markings. The recalled Culebra meat that was sold to restaurants was packaged in 10-pound boxes labeled with the company and product names and bears lot codes 100209 through 101709. The boxes bear inspection label “TEXAS INSP. & PSD. 740” located within an outline of the state of Texas, said WOAI.com.

Culebra Meat Market can be reached at 1-210-432-2170.

E. coli are a group of bacteria found in animal intestines and feces. While some strains are necessary for digestion; some are harmful, deadly, and toxin producing and part of a group of E. coli called Verocytotoxigenic E. coli, or VTECs, also known as Shiga-producing E. coli. Of particular concern is the virulent, sometimes deadly E. coli O157:H7 strain that is part of this group and is generally found to be the culprit in E. coli-related food-borne illness outbreak.

E. coli may cause fatal blood poisoning, cystitis, deadly septicemia, and death. Symptoms of E. coli infection include stomach cramps and watery diarrhea that may turn bloody within one to three days. E. coli taints meat through improper butchering and processing practices and, once released in the body, produces the Shiga-producing toxins that have been linked to kidney damage in young children, and can also lead to kidney failure and death.

Ground Beef Recalled for E. coli

Wed, 14 Oct 2009 00:00:00 -0700

San Diego Meat Company, of San Diego, California is recalling approximately 925 pounds of ground beef products that may be contaminated with the E. coli O157:H7 pathogen, the U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) just announced.

The ground beef products subject to this recall include:

15-pound cases of "SAN DIEGO MEAT, GROUND BEEF PATTIES."
10-pound bags of "SAN DIEGO MEAT, BULK GROUND BEEF."

Each case and bag bears establishment number "EST. 4116" inside the USDA marks of inspection and "Safe Handling Instructions" on the back of the packaging. The front of each package advises "KEEP REFRIGERATED." The recalled ground beef products were produced October 7, 2009 through October 9, 2009 and October 12, 2009 and were distributed to restaurants and two caterers in the San Diego County area, the FSIS wrote.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers, including restaurants, of the recall and that steps are taken to make certain that the recalled product is no longer available to consumers. This problem with recalled ground beef was discovered through FSIS microbiological sampling. FSIS has received no reports of illnesses associated with consumption of these products. Individuals concerned about an illness should contact a physician.

E. coli are a group of bacteria found in animal intestines and feces. While some strains are necessary for digestion; some are harmful, deadly, and toxin producing and part of a group of E. coli called Verocytotoxigenic E. coli, or VTECs, also known as Shiga-producing E. coli. Of particular concern is the virulent, sometimes deadly E. coli O157:H7 strain that is part of this group and is generally found to be the culprit in E. coli-related food-borne illness outbreak.

E. coli may cause fatal blood poisoning, cystitis, deadly septicemia, and death. Symptoms of E. coli infection include stomach cramps and watery diarrhea that may turn bloody within one to three days. E. coli taints meat through improper butchering and processing practices and, once released in the body, produces the Shiga-producing toxins that have been linked to kidney damage in young children, and can also lead to kidney failure and death.

The San Diego Meat Company’s owner, Bob Watkins can be reached at 1-619-233-8871.

Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at AskKaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0:00 a.m. to 4:00 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are also available 24 hours a day.

Costco, Tyson Foods Reach E. Coli Testing Agreement

Fri, 09 Oct 2009 00:00:00 -0700

Costco and Tyson Foods have struck an agreement that will allow the retailer to test Tyson's beef trimmings for E. coli prior to grinding and mixing. The agreement comes just days after The New York Times published an expose detailing gaps in the way ground beef is tested for E. coli.

As we reported earlier this week, the Times reported on Sunday that much of the ground beef consumed in the U.S is made from beef trimmings. These ingredients come from parts of the cow that are most likely to be tainted with E. coli bacteria. Despite this, most meat processors test their ground beef only after trimmings from multiple slaughterhouses have been mixed and ground together. This practice makes it difficult to determine the original source of E. coli should it be found during later testing, or if an outbreak occurs.

The United States Department of Agriculture (USDA) allows ground beef manufacturers to devise their own safety plans, and only “encourages” them to test ingredients prior to using them. Unfortunately, most slaughterhouses will only sell to manufacturers who agree not to test ingredients for E. coli prior to use, the Times said. The slaughterhouses fear a positive E. coli test will set off a recall of their ingredients.

According to The New York Times, Costco is one of the few large ground beef manufacturers that does test trimmings for E. coli as they arrive at its plant, prior to grinding. Tyson previously had not sold trimmings to Costco because of this testing. Because of the new agreement, Costco will begin buying beef trimmings for making hamburger from Tyson.

Meanwhile, the Times expose has prompted a response from the USDA. In a statement released Monday evening, Agriculture Secretary Tom Vilsack said: "The story we learned about over the weekend is unacceptable and tragic. We all know we can and should do more to protect the safety of the American people and the story in this weekend's paper will continue to spur our efforts to reduce the incidence of E. coli O157:H7."

According to The Washington Post, Vilsack's statement noted that, among other things, the Obama administration already has established a Food Safety Working Group and appointed a chief medical officer at that the Food Safety and Inspection Service (FSIS) to "reaffirm its role as a public health agency." However, the Post also noted that the Vilsack's statement failed to mention there is still no undersecretary for food safety to oversee FSIS.

As we've reported previously, critics of the USDA argue that the agency is ineffective because it is tasked with both protecting public health and promoting the agricultural industry. To often, these critics say, when those roles come into conflict, industry wins out.

Airlines Ordered To Monitor Water

Wed, 07 Oct 2009 00:00:00 -0700

In 2004, an Environmental Protection Agency (EPA) inspection revealed that every aircraft public water system was noncompliant with national primary drinking water regulations, the Environment News Service (ENS) reported. In response, the EPA just published a final rule that is meant to make sure that “safe and reliable drinking water” be provided to airline passengers and crews, said (ENS). The rule only applies to the water systems existing on airlines.

Under the ruling, airlines are mandated to inspect water systems no less than once every five years, said ENS, noting that airlines must also report testing results to the agency and correct “significant deficiencies.” The rule, said ENS, is meant to incorporate “multiple-barrier protection” mandated for coliform sampling. Such sampling relates to a long-existing test standard to determine the sanitary quality of water and food. Coliforms, which apply to a broad array of bacteria found in the environment—for instance mammal feces, soil, vegetation, and water—can be used to determine if other fecal pathogens, such as E. coli, are in the test environment. Such pathogens indicate the potential presence of dangerous, sometimes deadly and disease-causing contaminants.

Because drinking water should be free of such organisms—such as viruses, bacteria, and protozoa—and because pathogens carried in water can result in hepatitis, giardiasis, and dysentery, it is critical that drinking water is checked and coliform sampling criteria be used. Coliform is an easier, effective, and financially inexpensive method of conducting such testing. To test for the vast variety of known potential pathogens is considered prohibitive in terms of budgets and time.

"This rule is a significant step forward in protecting people's health when they travel," said Peter Silva, assistant administrator for EPA's Office of Water, quoted ENS. "EPA has taken this step to make sure the public has drinking water that meets standards, both in the air and on the ground," Silva added.

In addition to providing protection for coliform sampling, the rule also mandates “best management practices, corrective action, public notification, and monitoring and operator training,” said ENS, which complies with the Safe Drinking Water Act.

The EPA does advise consumers with concerns or, for instance, who have compromised immune systems, to request pre-packaged drinks and steer clear of beverages made with tap water, such as coffee or tea, according to ENS.

Reuters said the rule, which took about five years to develop, requires regular disinfection of airline onboard drinking water; this move represents the first time the EPA has applied public water regulations to commercial airlines. The mandates are expected to impact 63 airlines and over 7,000 craft and could potentially raise air flight costs that would ultimately be passed on to consumers, said Reuters. According to the EPA, reported Reuters, the cost is expected to run some $7 million per year; airlines have been given one and a-half years to develop plans.

Recently, the Associated Press reported that the EPA has been urged by the government to look at reports of polluted drinking water systems in this country’s school systems.

Cargill E. Coli Outbreak Highlights Weakness in Beef Inspections

Mon, 05 Oct 2009 00:00:00 -0700

The New York Times has published an interesting report detailing flaws in the U.S. beef inspection system.   Because of these flaws, consumers nationwide may face a serious risk from E. coli and other food borne illnesses every time they bite into a hamburger.

The New York Times report uses the case of a 22-year-old woman who developed a severe E. coli infection in 2007 after eating a frozen hamburger patty made by Cargill that was labeled “American Chef’s Selection Angus Beef Patties."   In October 2007 Cargill recalled over 840,000 pounds of these and other ground beef patties after they were linked to an E. coli O157:H7 outbreak that sickened more than 900 people. Today, the young woman is paralyzed from the waist down due to her bout with E. coli.

According to the Times, despite being called "Angus" on the label, the hamburger patty the young woman ate was "made from a mix of slaughterhouse trimmings and a mash-like product derived from scraps that were ground together at a plant in Wisconsin." The ingredients came from several slaughterhouses in the U.S., as well as one in Uruguay.   A South Dakota facility where some ingredients were obtained processes fatty trimmings and treats them with ammonia to kill bacteria, the Times said.   Using such low-grade ingredients costs Cargill about 25 percent less than using whole cuts of beef.

These ingredients come from parts of the cow that are most likely to be tainted with E. coli bacteria. According to the Times, Cargill and other manufacturers count on suppliers to test for E coli. The United States Department of Agriculture (USDA) allows manufacturers like Cargill to devise their own safety plans, and only "encourages" them to test ingredients prior to using them. Unfortunately, most slaughterhouses will only sell to manufacturers who agree not to test ingredients for E. coli prior to use, the Times said.   The slaughterhouses fear a positive E. coli test will set off a recall of their ingredients.

In the case of the patties involved in the 2007 outbreak, Cargill only tested finished ground beef for E. coli. This is not ideal because even when E. coli was found in a finished burger, there was no way to find out which ingredients were tainted, or where they came from.   According to the Times, in August 2008 the USDA issued a draft guideline urging, but not ordering, processors to test ingredients before grinding. But the industry has been resisting, and the guidelines have yet to become official.

Prior to the 2007 E. Coli outbreak, federal inspectors had repeatedly found that Cargill was violating its own safety procedures in handling ground beef, but they imposed no fines or sanctions, according to the Times. After the outbreak had been detected, federal inspectors conducted spot checks at 224 meat plant and found serious problems at 55 that were failing to follow their own safety plans. These problems occurred even though the USDA had been monitoring these plants.

The USDA did threaten to withhold its seal of approval - the one that states “U.S. Inspected and Passed by the Department of Agriculture”- from Cargill following the outbreak, but in the end, accepted Cargill's own plan to improve oversight of its suppliers, the Times said.

E. Coli Victims Sue Oklahoma Restaurant

Fri, 02 Oct 2009 00:00:00 -0700

Although the exact origin of the historic E. coli outbreak linked to the Country Cottage Restaurant in Oklahoma remains unknown, a civil lawsuit has been filed against the Locust Grove restaurant and its owners, said the Pryor Daily Times.

The Oklahoma State Department of Health’s final report pointed to the ongoing spread of food borne bacteria throughout the restaurant, as opposed to one specific food or incident, as sparking the outbreak, according to a prior Associated Press (AP) report. The outbreak of the rare E. coli O111, is believed to be the largest in the history of that strain. One man died, 314 people fell ill, and scores were hospitalized, including a number of children requiring dialysis.

The civil lawsuit filed this week in District Court in Mayes County is seeking damages in excess of $3 million “in addition to, but not limited to, all past medicals,” estimated at about $2 million, quoted the Pryor Daily Times. Twelve families are represented in the joint lawsuit that states that the “food and drink that the plaintiffs purchased from the County Cottage restaurant was contaminated with E. coli 0111:NM and was therefore, as a result, defective and unreasonably dangerous,” quoted the Pryor Daily Times.

Quoting the Oklahoma Department of Health Summary Report about the debacle and following interviews of Country Cottage’s owners, “it was learned that a private well on the premises had been accessed and used to supply water for the restaurant for approximately two hours on Aug. 10, when a sudden interruption of the municipal water system occurred,” reported the Pryor Daily Times.

During an August 23 surprise inspection, nine health code violations were identified. Despite this, Country Cottage remained open on August 24, the day the one related death occurred. Also, internal documents revealed that State Health Department officials allowed Country Cottage to remain open temporarily—despite confirming six of eight initial food poisoning victims had eaten its food. The Health Department first publicly cited Country Cottage as a possible link in the outbreak on August 25, saying in a release that “a large number of persons who became ill” had eaten there. The investigation ultimately revealed that every person who became ill in the outbreak had eaten food prepared by Country Cottage.

According to a number of news outlets, the investigation involved about 6,000 man-hours and 1,823 interviews at a cost of about $250,000. Also according to various media, State Attorney General Drew Edmondson accused Health Department officials of “botching” the inquiry, adding that he believes “excess chicken litter spread by poultry operations is responsible for contaminating wells and causing the outbreak,” said NewsOK earlier this year.

Country Cottage, a buffet-style restaurant in business for over 22 years, has had 88 health department violations since 2004 that range from improper food storage to improper food temperatures. Cross contamination violations occurred in 2005 and 2006, according to health department reports. This type of contamination can take place when, for instance, a meat product is placed near a product such as eggs. Cross contamination was originally suspected; however, an Oklahoma State Department of Health official said that because investigators were never able to identify a specific food source, they believe a staff member who handled many foods at the restaurant might have been infected and spread the contamination.

Suffering from Nestle Cookie Dough Outbreak Continues

Tue, 01 Sep 2009 00:00:00 -0700

Even though refrigerated Nestle Toll House Cookie Dough has been returned to store shelves, the E. coli outbreak linked to the product is still taking a toll on some victims. According to a Washington Post report, some people allegedly sickened by the dough are still suffering, and at least one life hangs in the balance.

According to the Post, the Food & Drug Administration (FDA) believes 80 people in 31 states became ill with E. coli after consuming raw refrigerated Nestle Toll House Cookie Dough. In June, Nestle recalled 3.6 million packages of the cookie dough.

One E. coli victim, a 57-year-old woman, has been confined in a Las Vegas hospital for 120 days. Her family says she had eaten some of the raw cookie dough prior to becoming ill.

According to the Post, the patient, a high school teacher's aide and mother, suffered septic shock after her kidneys shut down. Her gallbladder and part of her colon have been removed. She is unable to speak, and her doctors fear that E. coli toxins have attacked her brain, the Post said. Her prognosis is uncertain.

Other victims of this E. coli outbreak include a 4-year-old girl from South Carolina who had a stroke and is partially paralyzed, the Post said. She, like several other victims, suffered from hemolytic uremic syndrome (HUS), a serious complication of E. coli infection that affects the kidneys and can lead to death.

According to the Post, neither Nestle nor the FDA have determined how the cookie dough might have transmitted the E. coli infection. While the victims have reported eating the raw cookie dough, the strain of E. coli O157:H7 was not found at Danville, Virginia plant were the product was made. And E. coli that was found in samples of dough had a different genetic fingerprint than the strain responsible for illnesses.

On the advice of the FDA, the Post said Nestle has purchased new supplies of flour, eggs and margarine. Production at Danville resumed July 7, and the product was returned to store shelves last week. The new Nestle cookie dough now bears a "New Batch" label and a prominent warning against eating raw cookie dough, the Post said.

E. coli Found in Marcacci Meats Ground Beef, Recall Issued

Tue, 18 Aug 2009 00:00:00 -0700

Ground beef product made by Pasha Halal Poultry (DBA Marcacci Meats) of Vineland, N.J. have been recalled because of potential E. coli contamination. According to the recall notice, E. coli O157:H7 contamination was discovered through routine testing conducted by the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS).

E. coli O157:H7 causes abdominal cramping, vomiting and a diarrheal illness, often with bloody stools. While most healthy adults can recover completely within a week, young children and the elderly are at highest risk for developing Hemolytic Uremic Syndrome (HUS), a serious complication which can lead to serious kidney damage and even death. According to the Centers for Disease Control (CDC), E. coli 0157:H7 is responsible for sickening 73,000 people every year, and of those, 60 will die from the disease.

According to FSIS, the following products are included in this latest ground beef recall

Various sizes of plastic-wrapped packages of "MARCACCI MEATS, GROUND BEEF."
10-pound boxes of "MARCACCI MEATS, GROUND BEEF."

These products were produced on Aug. 12, 2009, and were distributed to a consumer at the wholesale level in the Atlantic City, N.J., area, and packaged for sale to consumers at the retail level in Vineland, N.J. They were packed in foam containers and bear a package code of "8.12.09" as well as the establishment number "EST. 5913" inside the USDA mark of inspection.

According to FSIS, no reports of illnesses associated with consumption of these products have been reported. Individuals concerned about an illness should contact a physician.

Media and consumers with questions regarding the recall should contact company Owner Mehmet Silpagar at (856) 691-4848.

E. Coli Concerns Prompt Sterling Pacific Meat to Recall Ground Beef

Fri, 14 Aug 2009 00:00:00 -0700

More than 3,000 pounds of ground beef is being recalled today by Sterling Pacific Meat Co., a City of Commerce, Calif. According to the U.S. Department of Agriculture (USDA), the ground beef may be tainted with E. coli O157:H7.

E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. The very young, seniors and persons with weak immune systems are the most susceptible to foodborne illness. Individuals concerned about an illness should contact a physician.

The products included in this recall are:

Fatburger Brand:

20-pound packages of "8 oz. PUCK (80/20) GROUND BEEF PATTIES."
10-pound "2.5 oz. BABY GROUND BEEF PATTIES."

Stock Yards Brand:

12-pound packages of "6 oz ROUND 80 % LEAN PURE GROUND BEEF PATTIES." Each package bears the identifying case code "13627."
12-pound packages of "(3/1) ROUND 80% LEAN PURE GROUND BEEF PATTY." Each package bears the identifying case code "13582."
12-pound packages of "(3/1) ROUND 80% LEAN GROUND BEEF PATTIES." Each package bears the identifying case code "10457" and the pack date "05/18/2009."
12-pound packages of "GROUND BEEF PATTY (8/1) SLIDER 80% LEAN." Each package bears the identifying case code "13657" and the pack date "05/18/2009."
12-pound packages of "(4/1) ROUND 85% LEAN PURE GROUND BEEF PATTY." Each package bears the identifying case code "13575" and the pack date "05/18/2009."
12-pound packages of "PURE GROUND BEEF PATTY 7oz WIDE PATTY 80% LEAN." Each package bears the identifying case code "13520" and the pack date "05/18/2009."
12-pound packages of "PURE GROUND BEEF PATTY (7/1) ROUND PATTY 80% LEAN." Each package bears the identifying case code "13577" and the pack date "05/18/2009."
11.80-pound packages of "PURE GROUND BEEF PATTIES 7 oz ROUND 80% LEAN." Each package bears the identifying case code "13520" or "13561" and the pack date "05/18/2009."

The packages also bear the establishment number "EST. 550" within the USDA Mark of Inspection and advise "KEEP REFRIGERATED" and/or "KEEP FROZEN." The ground beef products were produced on May 18, 2009, and were distributed at the wholesale level to food service companies, who further distributed the product to restaurants in Calif. and Ariz.

The USDA has received no reports of illnesses associated with consumption of these products. Individuals concerned about an illness should contact a physician.

Media and consumer questions regarding the recall should be directed to the company Vice-President, Luis Munoz, at (323) 838-9400.

E. Coli Prompts Illinois Firm to Recall Ground Beef Products

Tue, 14 Jul 2009 00:00:00 -0700

E. coli worries have prompted E. S. Miller Packing Co. of Montgomery, Ill. to recall some ground beef products. According to the U.S. Department of Agriculture (USDA), the recall involves around 219 lbs of ground meat that may be contaminated with E. coli O157:H7.

E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. The very young, seniors and persons with weak immune systems are the most susceptible to foodborne illness. Individuals concerned about an illness should contact a physician.

Unfortunately, recalls of E. coli tainted meat are not rare. We recently reported that JBS Swift Beef issued a recall of approximately 41,280 pounds of beef products over E. coli contamination concerns. JBS Swift later expanded its original recall to include approximately 380,000 pounds of assorted beef primal products. That tainted beef has been associated with at least 23 illnesses in multiple states.

The ground beef products in this latest recall were produced from July 7, 2009, through July 10, 2009, and were distributed to consumers and several local restaurants in the Montgomery and Paw Paw, Ill., areas, located in northern Illinois.

The products subject to recall include:

10-pound Cryovaced bags of bulk "EDWARD S. MILLER PACKING CO., GROUND BEEF." Each bag bears the establishment number "EST. 34342" inside the USDA mark of inspection and case codes of "070709," "070809," "070909" or "071009."
12- and 15-pound boxes "EDWARD S. MILLER PACKING CO., GROUND BEEF PATTIES." Each box bears the establishment number "EST. 34342" inside the USDA mark of inspection and case codes of "070709," "070809," "070909" or "071009."

Media and consumers with questions about the recall should contact company Owner Jeffrey Reuland at (630) 820-7077.

Nestle E. Coli Cookie Dough Plant Legally Kept Records from FDA During Past Inspections.

Fri, 26 Jun 2009 00:00:00 -0700

Officials at a Nestle USA facility in Virginia legally refused on several occasions to give Food & Drug Administration (FDA) officials access to certain records during inspections, The Wall Street Journal reported today. The Nestle facility in Danville, Virginia produced Toll House cookie dough that has been implicated in a multistate outbreak of E. coli O157:H7.

Last Friday, the FDA warned consumers not to eat any varieties of Prepackaged Nestle Toll House refrigerated cookie dough following reports of people infected with E. coli O157:HY in dozens of states. At the time, the agency said that dozens of E. coli illnesses might be related to consumption of raw cookie dough. That same day, Nestle recalled 300,000 cases of those cookie dough products.

According to the latest Centers for Disease Control (CDC) update, at least 69 people in 29 states had been sickened by the same strain of E. coli. Thirty-four people have been hospitalized, 9 developed hemolytic uremic syndrome (HUS). There have been no deaths reported.

Earlier this week, Nestle announced the temporary closing of its Danville, Virginia plant because of the E. coli outbreak. Inspectors from the FDA have been at the plant trying to determine how the cookie dough might have come in contact with E. coli. According to the CDC, E. coli O157:H7 has not been previously associated with eating raw cookie dough.

According to The Wall Street Journal, during some inspections over the past five years, officials at the Nestle plant in Danville refused to allow the FDA to look at records relating to issues like pest control. For instance, in 2006 an FDA inspector was not permitted access to consumer complaints, and was not able to inspect the facilities food contamination prevention program. During that inspection, dirty equipment and "three live ant-like insects" were noted, but these weren't enough to give the facility a failing grade, the Journal said.

According to the Journal, in most instances, companies are not required to show those types of records to the FDA, and such refusals are not uncommon. The FDA can only compel food firms to turn them over if it invokes a bioterrorism law, and can show that foods made at a facility pose a serious health threat. The only exception to this are facilities that produce infant formula, seafood, juices and low-acid canned food, the Journal said.

Recently, a House of Representatives committee approved food safety legislation that would give the FDA access to all records at a food manufacturing facility, but it is not known when it will come up for a final vote, the Journal said. A similar law was recently introduced in Senate.

70 E. Coli Reports linked to Recalled Nestle Toll House Cookie Dough

Wed, 24 Jun 2009 00:00:00 -0700

Nestle Toll House cookie dough has now been associated with 70 cases of E. coli O157:H7 in 30 states. The outbreak has prompted Nestle to close a plant in Virginia where the cookie dough was made, and Food & Drug Administration (FDA) inspectors are currently on the scene.

Last Friday, the FDA warned consumers not to eat any varieties of Prepackaged Nestle Toll House refrigerated cookie dough following reports of people infected with E. coli O157:HY in dozens of states. At the time, the agency said the E. coli illnesses might be related to consumption of raw cookie dough.

According to the Centers for Disease Control (CDC), 30 people have been hospitalized, and 7 developed hemolytic uremic syndrome (HUS). None have died. The majority of those sickened - 66% - are under the age of 19, and three quarters are female.

The E. coli outbreak prompted Nestle USA to initiate a voluntary recall of the products. The recall includes all varieties of Nestle Toll House refrigerated Cookie Bar Dough, Cookie Dough Tub; Cookie Dough Tube; Limited Edition Cookie Dough items; Seasonal Cookie Dough and Ultimates Cookie Bar Dough. The FDA has advised consumers to dispose of the cookie dough if they have it. Cooking the dough is not recommended because consumers might get the bacteria on their hands and on other cooking surfaces.

Earlier this week, Nestle announced the temporary closing of its Danville, Virginia plant because of the E. coli outbreak, a move that puts some 200 employees out of work. According to UPI, the plant also produces Buitoni pasta and sauce, but manufacturing of those products won't be affected by the closure.

According to USAToday, inspectors from the FDA will stay in Danville as long as it takes to determine how E. coli might have made it into the cookie dough. The bacteria is usually associated with raw hamburger. David Acheson, the FDA's assistant commissioner for food safety told USAToday that the agency is looking at several possible scenarios, including via cross-contamination or a sick worker.

E. coli O157:H7 causes abdominal cramping, vomiting and a diarrheal illness, often with bloody stools. Most healthy adults can recover completely within a week. Young children and the elderly are at highest risk for developing HUS, which can lead to serious kidney damage and even death. According to the CDC, E. coli O157:H7 is responsible for sickening 73,000 people every year, and of those, 60 will die from the disease.

E. coli Illnesses May Be Linked to Nestle Toll House Cookie Dough, FDA Warns

Fri, 19 Jun 2009 00:00:00 -0700

Prepackaged Nestle Toll House refrigerated cookie dough may be contaminated with E. coli O157:H7, prompting the Food & Drug Administration (FDA) to warn consumers not to eat any varieties of the product.

E. coli O157:H7 causes abdominal cramping, vomiting and a diarrheal illness, often with bloody stools. Most healthy adults can recover completely within a week. Young children and the elderly are at highest risk for developing Hemolytic Uremic Syndrome (HUS), which can lead to serious kidney damage and even death. According to the Centers for Disease Control (CDC), E. coli 0157:H7 is responsible for sickening 73,000 people every year, and of those, 60 will die from the disease.

According to a notice on the FDA website, the Nestle Toll House cookie dough warning is based on an ongoing epidemiological study conducted by the CDC and several state and local health departments. Since March 2009 there have been 66 reports of illness across 28 states. Twenty-five persons were hospitalized; 7 with HUS. No one has died. The illnesses may be related to consumption of raw cookie dough, although no E. coli bacteria has been detected in any Nestle Toll House refrigerated cookie dough products.

The possible association between the Nestle Toll House cookie dough and the E. coli illnesses has prompted Nestle USA's baking division to initiate a voluntary recall of the products. The recall includes all varieties of Nestle Toll House refrigerated Cookie Bar Dough, Cookie Dough Tub; Cookie Dough Tube; Limited Edition Cookie Dough items; Seasonal Cookie Dough and Ultimates Cookie Bar Dough. A complete list of recalled products is available here.

Individuals who have recently eaten prepackaged, refrigerated Toll House cookie dough and have experienced any E. coli symptoms should contact their doctor or health care provider immediately. Any such illnesses should be reported to state or local health authorities.

The FDA advises that if consumers have any prepackaged, refrigerated Nestle Toll House cookie dough products in their home that they throw them away. Cooking the dough is not recommended because consumers might get the bacteria on their hands and on other cooking surfaces.

E. Coli Worries Prompt Oregon Firm to Recall Ground Beef

Wed, 03 Jun 2009 00:00:00 -0700

Potentially E. coli tainted ground beef is being recalled by SP Provision of Portland, Oregon. According to an announcement from the U.S. Department of Agriculture (USDA), the recall involves 39,973 lbs of ground beef sold under the brand names Cascade Natural Beef and SP Provisions.

The recalled ground beef products were produced on various dates from April 8, 2009 through May 28, 2009, and were distributed to retail establishments as well as hotels, restaurants and institutions in Oregon and Washington. The products, produced from the same source material, were distributed prior to May 29, 2009.

The potential for contamination with E. coli O157:H7 was discovered through microbiological sampling conducted by the USDA's Food Safety & Inspection Service (FSIS). FSIS has received no reports of illnesses associated with consumption of these products, however, the recall has been deemed a Class I recall, the department's most serious type of recall actions

The products involved in this ground beef recall include the following:

Cascade Natural Beef Brand:

5-pound and 10-pound bags of ground beef. Each package bears the identifying case code "13-016G."
5-pound and 10-pound bags of chili grind. Each package bears the identifying case code "13-016C."
15-pound boxes of ground beef patties. Each package bears the identifying case code "13-016GP."

SP Provisions Brand:

5-pound and 10-pound bags of ground beef. Each package bears the identifying case code "01-136."
5-pound and 10-pound bags of chili grind. Each package bears the identifying case code "01-136C."
15-pound boxes of ground beef patties. Each package bears the identifying case code "01-136P."

Each identifying case code is preceded by the date code "040809" through "052809," signifying the production date in "month/date/year" format, i.e. April 8, 2009 through May 28, 2009. Additionally, each product bears the establishment number "EST. 2866" inside the USDA mark of inspection.

E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. The very young, seniors and persons with weak immune systems are the most susceptible to foodborne illness.

When a bout of E. coli is serious, victims sometimes require kidney transplants. They may also have scarred intestines that cause lasting digestive difficulty. Even E. coli patients who supposedly recovered can experience long-term health problems later on, as it is estimated that 10 percent of E. coli sufferers develop a life-threatening complication called hemolytic uremic syndrome, or HUS, where their kidneys and other organs fail.

E. Coli Worries Prompt New York Ground Beef Recall

Tue, 05 May 2009 00:00:00 -0700

E. coli worries have prompted a recall of more than 4,000 pounds of ground beef products made by Alex & George Wholesale, Inc., a Rochester, New York firm. According to the U.S. Department of Agriculture (USDA), routine sample testing has revealed that the recalled ground beef products may be tainted with E. coli O157:H7. The recalled ground beef products were produced on April 29 and distributed to restaurants in western New York.

The products involved in this recall include:

10-pound poly bag of "A & G Brand BULK GROUND BEEF"
10-pound poly bag of "A & G Brand 'HOT SAUCE' SPECIAL BLEND"
25-pound poly bag of "A & G Brand BULK GROUND BEEF"
30-pound poly bag of "A & G Brand BULK GROUND BEEF"
10-pound case of (3-1) "A & G Brand GROUND BEEF PATTIES"
10-pound case of (5-1) "A & G Brand GROUND BEEF PATTIES"
10-pound case of "A & G Brand 'Homestyle Press' GROUND BEEF PATTIES"
10-pound case of (6-1) "A & G Brand GROUND BEEF PATTIES"
Cases containing 48, 4.25-ounce"A & G Brand GROUND BEEF PATTIES 'PUCKS'"
Cases containing 48, 5-ounce "A & G Brand 'Homestyle Press' GROUND BEEF PATTIES"
Cases containing 48, 5-ounce (4-1) "A & G Brand 'Homestyle Press' GROUND BEEF PATTIES"
Cases containing 48, 5-ounce "A & G Brand GROUND BEEF PATTIES 'PUCKS.'

According to the USDA, the recalled packages of ground beef were packed in 10, 15, 25, and 30-pound shipping cases which bear the establishment number "EST. 4553" inside the USDA mark of inspection. The (3-1), (4-1), (5-1) and (6-1) refers to the number of portions per one pound.

E. coli is a bacterium that occurs naturally in the intestines of most animals, including humans. Most types of the bacteria are harmless, but the E. coli 0157:H7 strain can be particularly dangerous to people. The symptoms of E. coli poisoning usually occur within 3 to 9 days after a victim eats contaminated foods. E. coli 0157:H7 causes a disease called hemorrhagic colitis, which is the sudden onset of stomach pain and severe cramps. This is followed by diarrhea that is watery and bloody. Sometimes there is vomiting, but there is no fever. The illness lasts about a week.

While most people will recover completely, E. coli poisoning can be very dangerous for children, the elderly and anyone with a weak immune system. In some cases, E. coli 0157:H7 will cause a disorder called hemolytic uremic syndrome, which can be life-threatening. According to the Centers for Disease Control (CDC), E. coli 0157:H7 is responsible for sickening 73,000 people every year, and of those, 60 will die from the disease.

Final Report on Oklahoma E. Coli Outbreak: Origin Unknown

Fri, 10 Apr 2009 00:00:00 -0700

The exact origin of the historic E. coli outbreak linked to the Country Cottage Restaurant will never be known. According to the Associated Press (AP), the Oklahoma State Department of Health final report on the outbreak pointed to the ongoing spread of food borne bacteria throughout the restaurant, as opposed to one specific food or incident, as sparking the outbreak.

The timing of the spread is believed to have been from August 15 to the 24, said the AP. The rare and historic E. coli O111, believed to be the largest in history of E. coli strain O111—resulted in the death of one man, 314 illness, and scores of hospitalizations, with a number of children requiring dialysis.

NewsOK reports that according to the findings, the outbreak did originate at the Country Cottage restaurant, investigators were unable to “conclusively determine how E. coli was introduced” at the restaurant, and that there was an ongoing food-borne transmission involved at Country Cottage. Dr. Kristy Bradley, state epidemiologist, said cross-contamination of the buffet food was likely because those who were sickened had reportedly consumed a variety of foods on a variety of days, said NewsOK.

Dr. Bradley also reported that every resource was exhausted to determine how the deadly pathogen entered the restaurant and that employee or well water contamination had been eliminated as possible sources, said NewsOK. "It’s a mystery we may never know the answer to,” she said, quoted NewsOK.

According to a number of news outlets, the investigation involved about 6,000 man-hours and 1,823 interviews at a cost of about $250,000. Also according to various media, State Attorney General Drew Edmondson accused Health Department officials of “botching” the inquiry, adding that he believes “excess chicken litter spread by poultry operations is responsible for contaminating wells and causing the outbreak,” said NewsOK, adding that Edmondson stated his findings eliminated both human contamination and cattle waste. Meanwhile, Health Department officials said strands of E. coli found in area wells did not match those found at Country Cottage, said NewsOK.

Country Cottage, a buffet-style restaurant in business for over 22 years, has had 88 health department violations since 2004 that range from improper food storage to improper food temperatures. Cross contamination violations occurred in 2005 and 2006, according to health department reports. This type of contamination can take place when, for instance, a meat product is placed near a product such as eggs. Cross contamination was originally suspected; however, an Oklahoma State Department of Health official said that because investigators were never able to identify a specific food source, they believe a staff member who handled many foods at the restaurant might have been infected and spread the contamination.

During an August 23 surprise inspection, nine health code violations were identified. Despite this, Country Cottage remained open on August 24, the day the one related death occurred. Also, internal documents revealed that State Health Department officials allowed Country Cottage to remain open temporarily—despite confirming six of eight initial food poisoning victims had eaten its food. The Health Department first publicly cited Country Cottage as a possible link in the outbreak on August 25, saying in a release that “a large number of persons who became ill” had eaten there. The investigation ultimately revealed that every person who became ill in the outbreak had eaten food prepared by Country Cottage.

Oklahoma Restaurant Linked to Historic E. coli Outbreak is Sued

Tue, 31 Mar 2009 00:00:00 -0700

What is believed to be the first such lawsuit has been filed in connection with the historic outbreak of the rare E. coli O111 strain that originated at the Country Cottage restaurant in Locust Grove, Oklahoma, reports the Associated Press (AP). Jim and Donna Crafton filed the lawsuit against the Country Cottage. The couple said they dined at Country Cottage on August 25 and that Donna “suffered severe physical harm and extreme mental suffering from eating the food, reported the AP.

The outbreak was the largest in history of E. coli strain O111 and resulted in the death of one man, 314 illness, and scores of hospitalizations.

Country Cottage, which is a buffet-style restaurant in business for over 22 years, has had 88 health department violations since 2004 that range from improper food storage to improper food temperatures. Cross contamination violations occurred in 2005 and 2006, according to health department reports. This type of contamination can take place when, for instance, a meat product is placed near a product such as eggs. Cross contamination was originally suspected; however, an OSDH (Oklahoma State Department of Health) official said that because investigators were never able to identify a specific food source, they believe a staff member who handled many foods at the restaurant might have been infected and spread the contamination. The origin of the outbreak remains unknown, said the AP.

During an August 23 surprise inspection, nine health code violations were identified. Despite this, Country Cottage remained open on August 24, the day the one related death occurred. Also, internal documents revealed that State Health Department officials allowed Country Cottage to remain open temporarily—despite confirming six of eight initial food poisoning victims had eaten its food.

The Health Department first publicly cited Country Cottage as a possible link in the outbreak on August 25, saying in a release that “a large number of persons who became ill” had eaten there. The investigation ultimately revealed that every person who became ill in the E. coli O111 outbreak had eaten food prepared by Country Cottage.

The federal Centers for Disease Control and Prevention (CDC) in Atlanta, Georgia describes “shiga-producing” (shiga is a type of toxin) E. coli infections—such as strain O111—as diarrheagenic bacteria termed “enterohemorrhagic E. coli” that are similar in path to that of the better known E. coli O157:H7. This means that these serious and sometimes deadly infections can cause symptoms that range from mild diarrhea to more profound watery or bloody diarrhea with severe abdominal cramping. E. coli O111 can also result in the very serious hemolytic uremic syndrome (HUS). In the United States annually, these serious types of E. coli outbreaks sicken approximately 110,000 people and cause about 90 deaths, says the CDC.

Country Cottage closed for some time at the height of the outbreak. The restaurant had to take a variety of steps in order to be allowed to reopen, such as participating in food safety classes, said Channel 8 in an earlier report. The restaurant also had to replace all of its hand washing sinks and was required to disconnect a water well. The health department found bacteria in that well during its investigation, reported Channel 8.

Aetna's Hartford Office Investigated for E. coli, Food Areas Previously Cited

Wed, 25 Mar 2009 00:00:00 -0700

Five Aetna employees from its Hartford, Connecticut office have fallen ill with E. coli over the past several weeks, reports Courant.com. Now, city and state health inspectors there are researching the situation and interviewing about 40 cafeteria workers in an attempt to locate the infection’s source, said the Courant, citing Hartford’s environmental health director, Martha Page.

According to the Courant, Aetna’s Hartford office prepares food at its cafeteria and kiosk; however, health officials are unable to confirm that the E. coli originated there. "We don't have an answer to that question yet, but that is not unusual at this point," Page said, quoted the Courant. Eye Witness News 3/WFSB reported that the Connecticut Department of Health said the problem could have originated in the cafeteria, which has had “several” violations, said the Courant.

The cafeteria passed its recent inspection on March 12 and remains open according to Fred Laberge, Aetna spokesman, reported the Courant; the salad bar was closed yesterday “as a precaution.” The kiosk, which was inspected on February 26 had sufficient violations and required a re-inspection on March 12, which it passed. Eye Witness News 3/WFSB reported that health inspection reports confirmed several violations at the Aetna cafeteria and also cited a disturbing report that was filed following a very recent health inspection—two weeks ago—in which the inspector stated that a dead mouse was found, as were “rags used without sanitizer and uncovered foods” which were “contaminated with airborne dust from construction.” Eye Witness News also reported that, in 2008, the company was cited for not having soap at its hand-washing station.

The Courant said that E. coli cases have been reported at the Aetna office over the past three-to-four weeks, with the most recent reported about one week ago; of the five sickened, four were hospitalized. Department of Public Health officials have asked Aetna employees to take an online survey, said the Courant, which noted that Compass Group operates the cafeteria, according to Laberge.

E. coli may cause fatal blood poisoning, cystitis, deadly septicemia, and death. Symptoms of E. coli infection include stomach cramps and watery diarrhea that may turn bloody within one to three days. E. coli generally taints meat through improper butchering and processing practices and, once released in the body, produces the Shiga-producing toxins that have been linked to kidney damage in young children, and can also lead to kidney failure and death.

In recent years the transmission route for E. coli is shifting and not always caused by meat consumption, with outbreaks occurring more and more with direct and indirect animal contact—zoonotic contact—such as at petting zoos, said the U.S. Centers for Disease Control and Prevention (CDC). Also, consuming contaminated produce, milk, or juice or swimming in or drinking sewage-contaminated water can pass the E. coli infection, as can poor hygiene or hand-washing habits when bacteria in diarrheal stools are involved. According to CDC estimates, there are over 70,000 cases of E. coli infection and 61 deaths linked to E. coli occurring in the U.S. annually.

E. coli Outbreak Won't Close Illinois Day Care Center

Fri, 27 Feb 2009 00:00:00 -0800

Despite an outbreak of 22 E. coli illnesses there, a KinderCare Learning Center is not being forced to close its Lemont, Illinois location, reports Chicago Breaking News.

The Cook County Health Department made the decision not close the contaminated KinderCare Learning Center, according to a department spokeswoman. The outbreak has sickened 21 children and one adult care provider. Health department spokeswoman, Amy Poore, said that closing the KinderCare Learning Center will force children not presenting with symptoms to go to other child care centers, thus potentially spreading the dangerous, sometimes deadly, E. coli germ, according to Chicago Breaking News.

Although the KinderCare Center is not closing down during the outbreak, Poore said it is required to undergo strict cleaning protocols, and all children and adults at the facility must be tested for E. coli infection, testing with two negative results within 24 hours, said Chicago Beaking News. "Everyone who tests positive will be excluded," Poore told the paper, adding, "Right now, our focus is on containing it and controlling it."

The KinderCare Center opened in 2000 and serves 120 children who range in age from six weeks to 12 years of age. Officials there reported the outbreak to the health department on February 2. Since, three children were hospitalized, said Chicago Breaking News. Health officials said that the cause of this outbreak was linked to negligent hand washing.

E. coli may cause fatal blood poisoning, cystitis, deadly septicemia, and death. Symptoms of E. coli infection include stomach cramps and watery diarrhea that may turn bloody within one to three days. E. coli generally taints meat through improper butchering and processing practices and, once released in the body, produces the Shiga-producing toxins that have been linked to kidney damage in young children, and can also lead to kidney failure and death.

The Centers for Disease Control and Prevention (CDC) report that the principal cause of acute renal failure among children in the United States is E. coli O157:H7 infections; among patients with HUS (Hemolytic-uremic syndrome), about five percent will die. Also, most cases of diarrhea-associated HUS are caused by shiga-producting E. coli (STEC), of which strain O157:H7 is most closely linked with HUS worldwide; at least 80 percent of childhood HUS is attributable to infection with STEC, primarily E. coli O157:H7.

E. coli is routinely found on cattle farms and in the intestines of healthy livestock with outbreaks occurring when meat becomes tainted during slaughter and organisms contaminate the grounding process. Tainted meat is released and consumed by the public.

In recent years the transmission route for E. coli O157:H7 is shifting and not always caused by meat consumption with outbreaks occurring more and more with direct and indirect animal contact—zoonotic contact—such as at petting zoos, said the CDC. Also, consuming contaminated produce, milk, or juice or swimming in or drinking sewage-contaminated water can pass the E. coli infection, as can poor hygiene or hand-washing habits when bacteria in diarrheal stools are involved.

According to CDC estimates, there are over 70,000 cases of infection and 61 deaths occurring in the U.S. annually.

Cargill Sued Over E. coli

Wed, 24 Dec 2008 00:00:00 -0800

A 10-year-old girl who consumed E. coli-tainted Cargill beef will likely require a kidney transplant or dialysis and her parents have filed a $4.3 million lawsuit against Cargill Meat Solutions Corporation. The Star Tribune says the child became very ill after eating Cargill Meat beef patties, developing near-fatal complications linked to the deadly bacteria and spending close to a month hospitalized. ABC affiliate, KSTP News, reports that Art and Leah Hemmingson said their daughter, Ruth was hospitalized at St. Paul Children's Hospital and that although she recovered, her organs began shutting down. Ruth told the news station, "I've never felt the way that I did in the hospital…. And it scared me."

The lawsuit was filed this week by the Hemmingsons to cover past and future medical fees, reports the Star-Tribune, which said that the suit also includes “unspecified damages for pain and suffering.” The lawsuit states that Ruth will likely require either dialysis or kidney transplant in order to survive the damage caused by the E. coli infection, according to the Star Tribune. According to KTSP News, the family and Cargill were unable to reach a settlement.

The Hemmingson’s purchased a box of frozen beef patties from a Sam’s Club store, consuming three on September 13, 2007, said the Star Tribune. On September 16 Ruth became sick with what the lawsuit described as stomach cramps, nausea, and diarrhea, reported the paper; the family provided the meat to the Minnesota Department of Health. The following month—October 2007—and after complaints of other children falling ill after eating burgers made from Cargill beef, Cargill recalled over 840,000 pounds of ground beef patties, which had been distributed nationwide at Sam's Club stores. Leah Hemmingson took Ruth to a pediatrician who prescribed antibiotics and said “nothing remarkable” was found, according to the lawsuit, said the Star Tribune.

Ruth is one of four Minnesota children who fell ill after eating the American Chefs brand frozen beef patties produced by Cargill Meat, said KSTP News. "You kind of stand there with your hands up in the air: 'Somebody help us and take responsibility,'" Ruth's father, Art, told KTSP, adding "And that's what we're asking Cargill to do—is take responsibility for what they've done." Leah told KTSP, "She's the only nine year-old I know who has a burial site. I mean that's how serious it got."

E. coli are a group of bacteria found in animal intestines and feces. While some strains are necessary for digestion; some are harmful, deadly, and toxin-producing and part of a group of E. coli called Verocytotoxigenic E. coli, or VTECs, also known as Shiga-producing E. coli. Of particular concern is the virulent, sometimes deadly E. coli O157:H7 strain that is part of this group and is generally found to be the culprit in E. coli-related food-borne illness outbreak. E. coli may cause fatal blood poisoning, cystitis, deadly septicemia, and death. Symptoms of E. coli infection include stomach cramps and watery diarrhea that may turn bloody within one to three days. E. coli taints meat through improper butchering and processing practices and, once released in the body, produces the Shiga-producing toxins that have been linked to kidney damage in young children, and can also lead to kidney failure and death.

Beef Recalled by NJ Company

Fri, 28 Nov 2008 00:00:00 -0800

Long Branch, New Jersey’s Dutch Prime Foods, Inc. is recalling about 345 pounds of ground beef products over concerns of E. coli O157:H7 contamination, according to a press release issued by the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Services (FSIS).

The meat product involved is DUTCH PRIME FOODS HAMBURGER and was contained in five- and 10-pound vacuum-sealed bags which bear the establishment number “EST. 5206″ inside the USDA mark of inspection, reported USRecallNews.com. The Dutch Prime Foods Hamburger ground beef products were produced on November 18th and subsequently distributed to New Jersey restaurants, said USRecallNews.com. The potential contamination was discovered through a routine FSIS sampling procedure.

E. Coli O157:H7 is one of hundreds of strains of the bacterium Escherichia coli. Although most strains are harmless, O157:H7 produces a powerful toxin that can cause severe illness and even death. Found in the intestines of healthy cattle, deer, goats, and sheep and generally found on most cattle farms, in petting zoos, E. coli contamination can occur in a variety of ways. For instance, meat can become contaminated during slaughter, and organisms can be accidentally mixed into meat when it is ground; bacteria present on the cow's udders or on dairy equipment can contaminate raw milk; and E. coli can contaminate the ground, railings, feed bins, and fur of the animals in petting zoos. E. coli has also been known to originate from consumption of sprouts, lettuce, spinach, salami, unpasteurized milk and juice, and by swimming in or drinking sewage-contaminated water.

Once infected, the bacteria in the loose stool of infected persons can be passed from one person to another if hygiene or hand washing habits are inadequate, such as among toddlers who are not toilet trained. Family members and playmates of these children are at high risk of becoming infected. Young children typically shed the organism in their feces for a week or two after their illness resolves. Older children and adults rarely carry the organism without symptoms

People generally become ill from E. coli O157:H7 two to eight days—with a three-to-four day average—following exposure. E. coli O157:H7 infection often causes severe, bloody diarrhea and abdominal cramps, but can occasionally occur with non-bloody diarrhea or no symptoms. Usually little or no fever is present, and the illness resolves in five to 10 days. In children under five years of age and the elderly, the infection can also cause a complication called hemolytic uremic syndrome (HUS), in which the red blood cells are destroyed and the kidneys fail.

According to the federal Centers for Disease Control and Prevention (CDC) in Atlanta, Georgia, food borne illnesses cause about 76 million illnesses, 325,000 hospitalizations, and up to 5,000 deaths annually. Reuters recently discussed the long-term effects of food borne illness and how such contaminations can have serious and sometimes lasting effects, pointing to HUS, a long-term consequence of E. coli known to cause pediatric kidney failure.

Romaine from California May be Tied to Canada E. coli

Mon, 24 Nov 2008 00:00:00 -0800

Although it cannot confirm a source at this time, ThePacker.com, has issued an article stating that the U.S. Food and Drug Administration and the California Department of Public Health officials are looking into possible links to an E. coli outbreak in Ontario. The two groups are allegedly conducting farm investigations and according to ThePacker.com article, Romaine lettuce may be at the root of the contamination.

“We are following up on information from Canada about a potential link to romaine,” Ken August, a public information officer for the California Department of Public Health, told ThePacker.com. As of last week, 30 confirmed cases of E. coli O157:H7 were a match to the DNA fingerprint involved in the outbreak. At that time, cases were only seen in Niagara, Halton, Guelph, and Waterloo,ThePacker.com said.

As of last week, another confirmed case turned up in Hamilton and there remain another 123 cases requiring testing, the website said. The report also noted that a variety of restaurants underwent testing—Jonathan’s Family Restaurant, Burlington; M.T. Bellies Tap, Welland; Little Red Rooster, Niagara-on-the-Lake; Pita Pit at the University of Guelph; and St. Mary’s High School cafeteria—and tested negative for E. coli. The case that just turned up in Hamilton was not associated with any of the restaurants or cafeterias “other area health agencies had previously identified,” said ThePacker.com.

Chris Mackie, associate medical officer of health for Hamilton Public Health Services, said the woman who reported the case in Hamilton reported eating bagged lettuce. “It seems like more of these people are reporting bagged lettuce, but we haven’t gotten any lab confirmed,” he told ThePacker.com. “In (the Hamilton woman’s) case, she doesn’t eat a lot of meat, she’s almost vegetarian, so it points to the lettuce,” Mackie added. However, Mackie also said that lettuce is just one of several food products being tested.

E. Coli O157:H7 is one of hundreds of strains of the bacterium Escherichia coli. Although most strains are harmless, this particular strain produces a powerful toxin that can cause severe illness and even death. Meat can become contaminated during slaughter, and organisms can be accidentally mixed into meat when it is ground; bacteria present on the cow's udders or on dairy equipment may get into raw milk; in a petting zoo, E. coli O157:H7 can contaminate the ground, railings, feed bins, and fur of the animals; and E. coli has been known to taint produce and nonmeat food products.

WHO Says Foodborne Illnesses on the Rise

Fri, 21 Nov 2008 00:00:00 -0800

Food poisoning causes about 76 million illnesses, 325,000 hospitalizations, and up to 5,000 deaths annually, according to the federal Centers for Disease Control and Prevention (CDC). Now, Reuters, is reporting that the World Health Organization (WHO) announced that foodborne illnesses are increasing and striking rich and poor countries alike. The problem of foodborne illness was recently discussed at a WHO "experts meeting", Reuters said.

The WHO, the directing and coordinating authority for health within the United Nations system, said that eradication of food-borne diseases “requires a concerted effort on the part of the three principal partners, namely governments, the food industry, and consumers.” Meanwhile, WHO Director of food safety, Jorgen Schlundt, cited China’s problems with melamine, and last summer's massive salmonella outbreak in the U.S., when discussing the need for more research into the illnesses and deaths associated with tainted foods, Reuters said.

The China melamine contamination is responsible for about 54,000 illnesses and no less than four deaths - and possibly as many as eight - linked to tainted formula. The U.S. salmonella outbreak that was ultimately linked to Mexican peppers sickened nearly 1,500 people.

According to Reuters, David Heymann, WHO assistant director-general for health, security, and the environment, noted that all countries can be affected. "Foodborne diseases occur on every continent and in every country, really. We never know where these events will happen," Heymann said.

Schlundt said that about one-third of “new infectious diseases originate in bacteria, viruses, parasites, chemicals, and toxins introduced along food production chains”; Reuters reported. "There are some indications that the foodborne disease burden is increasing. But there is not very good data, it is difficult to say exactly what is happening." Reuters noted that WHO said over two million children worldwide die annually from so-called “diarrheal illnesses.”

Reuters reported that Schlundt also urged for monitoring of the entire food chain, citing the emerging so-called “farm to fork” approach . "If you want to deal with food safety you have to go from the 'farm to the fork'. The notion that you can deal with it at the end of the food chain is clearly wrong," Schlundt said. He noted that a lack of collaboration, organization, or cooperation is problematic. For example, Schlundt pointed out that in China, there are 16 different authorities involved in some way in dealing with the melamine crisis, Reuters said.

Another problem, according to Julie Ingelfinger, a Harvard Medical School professor and pediatric nephrologist, is that it is not widely known that foodborne illnesses can have serious and sometimes lasting effects. According to Reuters, Ingelfinger pointed to E. coli specifically, noting that HUS (hemolytic-uremic syndrome) is a long-term consequence of E. coli that is known to cause pediatric kidney failure. "Research into the long-term effects of foodborne disease is increasingly important because it is unquantified and goes on for decades," Ingelfinger said.

Oklahoma E. coli Restaurant to Reopen

Thu, 20 Nov 2008 00:00:00 -0800

ABC’s News Channel 8 in Oklahoma is reporting that Country Cottage—the Locust Grove, Oklahoma restaurant that closed this summer after being linked to a huge and rare E. coli outbreak —is preparing to reopen. At the height of the outbreak, Country Cottage indicated it was considering remaining closed indefinitely.

The outbreak resulted in 314 people falling ill and caused the death of 26-year-old man, said Channel 8. According to the report, the state health department there gave approval to Country Cottage to resume business.

The outbreak made headlines this summer because it involved the spread of a relatively rare E. coli strain—strain O111. Generally, E. coli strain O157:H7—another serious form of the infection—is implicated in such outbreaks. Channel 8 reported that, as part of the investigation, over 1800 people were interviewed and the exact cause of the outbreak remains under investigation.

According to the Channel 8 report, Country Cottage held an employee meeting earlier this week to discuss reopening. Channel 8 said it was "told it's something that could still happen some day this week. In fact, while we were at the restaurant today, we saw several cars pull up with people checking to see if they had opened.”

ABC News Channel 8 also reported that the health department was at the restaurant last week taking samples for testing. Tests came back negative, ABC’s Channel 8 noted.

The restaurant had to take a variety of steps in order to be allowed to reopen, such as participating in food safety classes, said Channel 8. The restaurant also had to replace all of its hand washing sinks and was required to disconnect a water well. The health department found bacteria in that well during its investigation, reported Channel 8.

NBC’s KJRH.com’s news site reported this summer that Country Cottage had its share of health violations and concerns over the years, and cited the restaurant's "88 health department violations since 2004.” KJRH noted that the violations included “improper food storage,” “improper food temperatures,” and “cross contamination” violations (2005 and 2006).

The federal Centers for Disease Control and Prevention (CDC) in Atlanta, Georgia describes “shiga-producing” (shiga is a type of toxin) E. coli infections—such as strain O111—as diarrheagenic bacteria termed “enterohemorrhagic E. coli” that are similar in path to that of E. coli O157:H7. This means that these serious and sometimes deadly infections can cause symptoms that range from mild diarrhea to more profound watery or bloody diarrhea with severe abdominal cramping. E. coli O111 can also result in the very serious hemolytic uremic syndrome (HUS). In the United States annually, these serious types of E. coli outbreaks sicken approximately 110,000 people and cause about 90 deaths, says the CDC.

New E. coli Strain Found, Antibiotics Could Be to Blame

Wed, 19 Nov 2008 00:00:00 -0800

The United Kingdom’s Telegraph.CO.UK is reporting that a new and mutant strain of an E. coli superbug has been discovered on a dairy farm in Great Britain.

The new version of Escherichia coli—called E. coli O26—seems to have originated as a “direct result of the heavy use of antibiotics on farmyard animals,” said the Telegraph, which noted that the discovery of E. coli O26 is only the newest in a series of food poisoning superbugs that have been discovered “on British farms and in the food chain.” The Telegraph pointed out that this is the third time that “this type of mutant strain has been found anywhere in the world.” It seems that, over the past two years, other new E. coli and campylobacter strains have cropped up, said the Telegraph, which pointed out that campylobacter is the most common cause of food poisoning and that the food poisoning infections have been linked with thousands of infections and deaths.

We have long been reporting on infectious disease resistance and how infectious diseases become resistant because of antibiotic overuse and abuse. When antibiotics are overused or misused, bacteria mutate, changing just enough to ensure the drugs have no effect on them and allowing them a wide berth to spread with increasing power. Although tempting, preventative antibiotic regimes—in this case by treating the cows’ udders—only worsen the epidemic, strengthening the bacteria. While new drugs are emerging, it’s just a matter of time before super bugs will become resistant to them, too.

The Telegraph also pointed out that the challenge doctors face is that it is “difficult to find effective treatments when a human becomes infected through food or contact with an animal.” E. coli—as with other dangerous E. coli strains—can cause serious and sometimes fatal food poisoning that can include “hemorrhagic colitis and hemolytic uremic syndrome,” said the Telegraph. The piece also explained that cows are “routinely” given antibiotics as a preventative measure to avoid udder infection, but that evidence continues to grow—as has long been reported here in the United States—that antibiotic-resistant bacteria found “in farm animals is being passed on to humans.”

As with E. coli O157:H7, E. coli O26 is a “vera-toxin producing germ,” that has been linked to food poisoning deaths and serious illnesses; however, this is the first time—said the Telegraph—that E. coli has been discovered to have an enhanced antibiotic resistance known as extended-spectrum beta-lactamase (ESBL), in Britain. The Telegraph also reports that such superbugs affect about 30,000 people in the United Kingdom annually, causing thousands of fatalities from severe urinary-tract and blood-poisoning infections.

E. coli are a group of bacteria found in animal intestines and feces known to cause contaminations in meat, produce, and water and often spread due to shoddy and sloppy slaughtering practices. Of particular concern is the virulent, sometimes deadly E. coli O157:H7 strain that is part of this group and is generally blamed in E. coli outbreaks. E. coli may cause fatal blood poisoning, cystitis, deadly septicemia, and death. E. coli may cause fatal blood poisoning, cystitis, deadly septicemia, and death. In the US, E. coli is the leading cause of food-borne illness, sickening about 73,000 and killing 61; last year, over 22 million pounds of beef and vegetables were recalled due to E. coli outbreaks.

Lettuce Eyed in Canada E. coli

Wed, 12 Nov 2008 00:00:00 -0800

We reported earlier this week that, the third of three implicated Ontario, Canada restaurants, which were closed in a widespread E. coli scare, has reopened. Meanwhile, the rise in E. coli cases has many wondering if a food supplier is the outbreak’s source. Now, food inspectors are saying that lettuce is the likely culprit in four E. coli outbreaks in southwestern Ontario that sickened some two dozen people.

"Romaine lettuce is the prime suspect," Rene Cardinal, an official with the Canadian Food Inspection Agency said. Also, Doug Sider, Niagara Region's associate medical officer of health, concluded that the romaine lettuce was the only item significantly related to the cases. Officials will begin tracing lettuce suppliers and distributors should that link be confirmed through more testing. Meanwhile, health officials are unable to confirm the source of October’s unrelated E. coli outbreak in North Bay, Canada.

Right now, there are 128 confirmed or probable cases of E. coli O157:H7 in Canada’s Niagara, Halton, Guelph, and Waterloo regions; Niagra reports14 confirmed cases and there are five each in Halton and Guelph and two in Waterloo. Also, a Harvey's restaurant linked to an E. coli outbreak in North Bay is scheduled to reopen today following testing of food and environmental samples, which came back negative for contamination. The restaurant has been thoroughly sanitized, say public health inspectors. As of Tuesday, there were 251 people with confirmed, probable or suspected cases of E. coli O157:H7. Of those, 50 have been confirmed and one child remains in critical condition at the Hospital for Sick Children in Toronto with a complication from E. coli.

In Canada’s Waterloo Region, two high-school students contracted the E. coli bacteria and public health officials expect to keep the cafeteria at St. Mary's High School in Kitchener closed for a few more days this week. That region's associate medical officer of health, Dr. Hsiu-Li Wang, noted that provincial investigators continue to look at whether the outbreak is linked to romaine lettuce.

The same the genetic code also recently showed up in five E. coli cases in the United States in Southern California, South Dakota, and New Jersey, said Dr. Bob Nosal, medical officer of health for Halton. Nosal called the similarities very suspicious. "When this rare (genetic code) was showing up in the U.S., it was obviously of interest," Nosal said. "This is how complex (the investigation) becomes. In Ontario, the cases are quite close geographically. So when you get something that rare showing up in the U.S., you really wonder—is it possibly linked?" The health units are collaborating with the Ontario Ministry of Health, the Canadian Food Inspection Agency, and the Centers for Disease Control and Prevention in Atlanta, Georgia.

E. coli are a group of bacteria found in animal intestines and feces known to cause contaminations in meat, produce, and water and often spread due to shoddy and sloppy slaughtering practices. Of particular concern is the virulent, sometimes deadly E. coli O157:H7 strain that is part of this group and is generally blamed in E. coli outbreaks. E. coli may cause fatal blood poisoning, cystitis, deadly septicemia, and death.

Suppliers Eyed in Canada E. coli

Tue, 11 Nov 2008 00:00:00 -0800

In the wake of a widespread E. coli outbreak that has been ongoing in Canada, the third of three implicated Ontario restaurants, which were closed in the scare, has reopened. Meanwhile, the rise in E. coli cases has many wondering if a food supplier is the outbreak’s source. Johnathan's Family Restaurant in Burlington was approved to reopen yesterday, and another restaurant in Niagara-on-the-Lake and one in Welland both reopened last week.

Though provincial investigators continue to test samples, officials in Niagara, Halton Region, and Guelph strongly suspect produce tainted prior to delivery is to blame. "It seems likely there was contaminated produce in the commercial market being distributed to restaurants back to the mid-part of October," said Dr. Doug Sider of Niagara Region Public Health. The current count of confirmed cases indicates 24 confirmed cases in Niagara, Halton, Guelph, and Waterloo. Recent laboratory tests have linked cases in each area with the same strain of E. coli, 0157:H7. Meanwhile, another 64 suspected cases are being investigated.

While officials in Niagara are not reporting any new cases, health authorities in Guelph have widened their warning to anyone who may be experiencing symptoms of E. coli, not necessarily to those who ate at the Pita Pit restaurant at the University of Guelph, an initial suspect in this outbreak. Andrew Morrison of the Health Ministry said, "We're still accepting food samples."

In Waterloo Region, two high-school students contracted the E. coli bacteria and public health officials expect to keep the cafeteria at St. Mary's High School in Kitchener closed for a few more days. That region's associate medical officer of health, Dr. Hsiu-Li Wang, noted that provincial investigators continue to look at whether the outbreak is linked to romaine lettuce.

The same the genetic code also recently showed up in five E. coli cases in the United States in Southern California, South Dakota, and New Jersey, said Dr. Bob Nosal, medical officer of health for Halton. Nosal called the similarities very suspicious. "When this rare (genetic code) was showing up in the U.S., it was obviously of interest," Nosal said. "This is how complex (the investigation) becomes. In Ontario, the cases are quite close geographically. So when you get something that rare showing up in the U.S., you really wonder—is it possibly linked?" The health units are collaborating with the Ontario Ministry of Health, the Canadian Food Inspection Agency, and the Centers for Disease Control and Prevention in Atlanta, Georgia.

E. coli are a group of bacteria found in animal intestines and feces known to cause contaminations in meat, produce, and water and often spread due to shoddy and sloppy slaughtering practices. While some E. coli strains are necessary for digestion, others are harmful, deadly, and toxin-producing. These are part of a group called Verocytotoxigenic E. coli, or VTECs, also known as Shiga-producing E. coli. Of particular concern is the virulent, sometimes deadly E. coli O157:H7 strain that is part of this group and is generally blamed in E. coli outbreaks. E. coli may cause fatal blood poisoning, cystitis, deadly septicemia, and death. In the US, E. coli is the leading cause of food-borne illness, sickening about 73,000 and killing 61; last year, over 22 million pounds of beef and vegetables were recalled due to E. coli outbreak.

U.S. May Be Linked to Canada E. coli Cases

Mon, 10 Nov 2008 00:00:00 -0800

There have been two developments in the Canada E. coli outbreaks. First, DNA tests on the E. coli outbreaks in Halton, Niagara, and Waterloo have all been linked, proving that they share the same rare genetic makeup. Public health officials there are also looking into whether E. coli cases at the University of Guelph also share the same specific DNA fingerprint, said Dr. Bob Nosal, medical officer of health for Halton. Laboratory testing enabled investigators to isolate the genetic code for E. coli O157:H7 and match cases to some of those in Ontario.

Meanwhile, in the second development, the same the genetic code recently showed up in five E. coli cases in the United States in Southern California, South Dakota, and New Jersey, Nosal said. Nosal called the similarities very suspicious. "When this rare (genetic code) was showing up in the U.S., it was obviously of interest," Nosal said. "This is how complex (the investigation) becomes. In Ontario, the cases are quite close geographically. So when you get something that rare showing up in the U.S., you really wonder—is it possibly linked?" The health units are collaborating with the Ontario Ministry of Health; the Canadian Food Inspection Agency; and the Centers for Disease Control and Prevention in Atlanta, Georgia.

Of the cases linked in Ontario, 13 have been confirmed as having occurred in the Niagara Region, three in Halton, and two in Waterloo. Meanwhile, another 106 cases in Niagara and Halton are being investigated.

The same E. coli strain—O157:H7—is the same strain that caused hundreds of people in North Bay to fall ill; however, genetic testing confirmed that those in southern Ontario and North Bay are not linked. And, while health officials there have located the source of the E. coli outbreak, tainted lettuce or some other produce is strongly suspected, Nosal said. Dr. Robin Williams, medical officer of health for Niagara, maintains that public health investigators do not know if the E. coli originated at a supplier, a distributor, or elsewhere. The Halton cases are believed to be linked to Johnathan's Family Restaurant in Burlington.

As we have long been explaining, E. coli are a group of bacteria that are found in animal intestines and feces. The bacteria have been known to cause contaminations in meat, produce, and water supplies and are often spread do to shoddy and sloppy slaughtering practices. Also, while some E. coli strains are necessary for digestion, others are harmful, deadly, and toxin-producing and part of a group of E. coli called Verocytotoxigenic E. coli, or VTECs, also known as Shiga-producing E. coli. Of particular concern is the virulent, sometimes deadly E. coli O157:H7 strain that is part of this group, that is generally found to be the culprit in E. coli-related food-borne illness outbreak, and is to blame in these outbreaks. E. coli may cause fatal blood poisoning, cystitis, deadly septicemia, and death. In the US, E. coli is the leading cause of food-borne illness, sickening about 73,000 and killing 61; last year, over 22 million pounds of beef and vegetables were recalled due to E. coli outbreaks.

California Water Systems Fined Over E. coli

Fri, 07 Nov 2008 00:00:00 -0800

Ten water systems in California are facing fines for failing to monitor E. coli bacteria in their drinking water. The U.S. Environmental Protection Agency (EPA) could assess tens of thousands of dollars in fines on a daily basis for every violation.

The EPA has ordered ten California public drinking water systems to monitor for Escherichia coli in their drinking water systems’ source water or face penalties of up to $32,500 per day per violation. The 10 water systems are:

Markleeville Water Company, Alpine County
Lake Alpine Recreation Area, Alpine County
Cedar Crest Resort, Fresno County
Panoche Water District, Fresno County
PG&E Balch Camp, Fresno County
San Andreas Farms, Fresno County
Elk Creek Community Service District, Glenn County
Town of Scotia Company, Humboldt County
Coffee Creek Ranch, Trinity County
Riverview Acres Water Systems, Trinity County

We frequently report on E. coli and have discussed that this is bacteria—a fecal coliform—is found in the intestines of mammals: Warm-blooded animals, including humans. What’s of note in the California problem is that having E. coli present in a water system points to recent sewage or animal waste contamination. “It is vital that drinking water systems develop their plans and sample promptly,” said Alexis Strauss, the Water Division director for the EPA’s Pacific Southwest region. “This requirement protects the public from potentially harmful microorganisms in drinking water.”

The EPA’s orders require the public drinking water systems follow the requirements of the federal Safe Drinking Water Act and develop monitoring plans and conduct pathogen monitoring. The monitoring plans, which are a requirement, state that all public water systems obtain their water from a surface source, such as a river, lake, or a well that is under the influence of surface water. Also, the water must be part of a year-long source water monitoring effort for E. coli, developed to prevent contaminated drinking water. These requirements are part of the Long Term 2 Enhanced Surface Water Treatment Rule, which increases treatment requirements for water systems with high levels of Cryptosporidium in their source water. Cryptosporidium is a waterborne pathogen, a protazoa, that can cause gastro-intestinal illness, including with diahrrea and is also an indicator of the presence of E. coli. Systems serving under 10,000 people have the option of initially monitoring for E. coli in their source water; however, when E. coli levels are too high, the system must monitor for Cryptosporidium.

Consuming water with Cryptosporidium can cause gastrointestinal illness, which can be severe in people with weakened immune systems, such as infants or the elderly. It can be fatal to those with severely compromised immune systems, such as what occurs in patients with cancer, AIDS, and certain strains of hepatitis, to name some. This type of monitoring protects the public by reducing illness due to Cryptosporidium and other harmful microorganisms in drinking water. Water systems with high levels of Cryptosporidium or which do not filter their water are required to provide additional protection, such as ultraviolet disinfection, and watershed control programs.

Canada E. coli Still Growing

Wed, 05 Nov 2008 00:00:00 -0800

The potentially dangerous food poisoning infection E. coli appears to be sweeping across areas of Canada with the number of suspected cases linked to an outbreak in Burlington, Ontario increasing yesterday. A restaurant near Niagara is readying to reopen today following its closure over a similar outbreak last month.

Yesterday, the Halton Region Health Department said officials were investigating 43 suspected E. coli cases. Just Monday, the figure was at 28. The outbreak appears to have originated from the Johnathan's Family Restaurant in Burlington. To date, three of the 48 cases are confirmed to be E. coli strain O157:H7. Also, the “molecular fingerprint” from the Burlington outbreak matches those in Niagara, in which 47 suspected cases led to the closure of two restaurants. Twelve of the 47 suspected cases there have since been confirmed. Both M.T. Bellies restaurant in Welland, Ontario and the Little Red Rooster restaurant in Niagara-on-the-Lake have been linked to 21 cases each of suspected E. coli infection. The remaining five suspected cases have not yet been linked to any food establishment.

Because the Niagara Region Public Health announced yesterday that Little Red Rooster had "satisfied all the criteria" for reopening, its owners announced the restaurant would reopen today.

Dr. Robin Williams, medical officer for Niagara health authority, said the strain of E. coli O157:H7 was very rare and given that three restaurants in two regions were infected with the same strain, common food distributors are being investigated to help locate the infection’s source. Williams noted that, while the investigation is in early stages, it seems that salad ingredients are a potential culprit.

A third E. coli outbreak is also ongoing in North Bay, Ontario. In that outbreak, there are 246 suspected cases of E. coli infection with 49 confirmed cases. That outbreak closed a Harvey's fast-food restaurant on October 12 and cases have spanned Quebec, British Columbia and 10 other districts of Ontario. That outbreak has not yet been linked to the other ongoing outbreaks and no contamination source has been identified in any of the cases. The investigations continue.

E. coli are a group of bacteria found in animal intestines and feces and have been known to cause contaminations in meat, produce, and water supplies. While some E. coli strains are necessary for digestion; some are harmful, deadly, and toxin-producing and part of a group of E. coli called Verocytotoxigenic E. coli, or VTECs, also known as Shiga-producing E. coli. Of particular concern is the virulent, sometimes deadly E. coli O157:H7 strain that is part of this group and that is generally found to be the culprit in E. coli-related food-borne illness outbreak. E. coli may cause fatal blood poisoning, cystitis, deadly septicemia, and death. In the US, E. coli is the leading cause of food-borne illness, sickening about 73,000 and killing 61; last year, over 22 million pounds of beef and vegetables were recalled due to E. coli outbreaks.

New E. coli Outbreak in Denver Colorado

Mon, 03 Nov 2008 00:00:00 -0800

Eight Denver children between four and 12 years of age have all tested positive for the same Escherichia coli O157:H7 bacteria. Officials are still unclear as to the connection and source of the outbreak. The children live or have visited the Evergreen area of Denver, but they do not attend the same school. Two children remain hospitalized.

State and County health officials are investigating deer or elk droppings, along with other behaviors in the area where the children might have all come in contact. The first case was reported in July and the last case was reported late last month on October 22, health officials said.

E. coli are a group of bacteria found in animal intestines and feces. While some E. coli strains are necessary for digestion; some are harmful, deadly, and toxin-producing and part of a group of E. coli called Verocytotoxigenic E. coli, or VTECs, also known as Shiga-producing E. coli. Of particular concern is the virulent, sometimes deadly E. coli O157:H7 strain that is part of this group and that is generally found to be the culprit in E. coli-related food-borne illness outbreak. Strain O157:H7 has been confirmed to be to blame in this outbreak in Colorado and is also to blame for a variety of other outbreaks occurring in North America.

E. coli may cause fatal blood poisoning, cystitis, deadly septicemia, and death. In the US, E. coli is the leading cause of food-borne illness, sickening about 73,000 and killing 61; last year, over 22 million pounds of beef and vegetables were recalled due to E. coli outbreaks.

A diarrheal illness caused by several types of bacteria, E. coli is spread most easily when people eat or drink food or water contaminated with human or animal feces or from infected symptomatic individuals. Initial symptoms include sudden onset of watery, often bloody, diarrhea; abdominal cramping; and, occasionally, vomiting. One-third of infected people develop fevers.

More and more, E. coli is turning up in produce and water and seems to be sweeping North America in recent months with outbreaks popping up in a variety of states in the U.S. as well as in Canada. E. coli taints meat through improper butchering and processing practices and, once released in the body, produces a type of toxin that has been associated with kidney damage in young children, and can also lead to kidney failure and death. Infections generally last between five and 10 days and are usually not treated with antibiotics because antibiotics can increase the risk of more severe symptoms, such as hemolytic uremic syndrome (HUS), which can result in acute kidney failure. Experts suggest hand washing, especially after using the bathroom and those people suffering from nausea, vomiting, diarrhea, or any other stomach ailment should drink plenty of water or other liquids with electrolytes and should not prepare food for others.

There is growing concern in the scientific community—not just because of the seeming prevalence of all manner of foodborne illnesses—but because instances of drug resistant E. coli are being reported world-wide and are similar in path to a mutated staph called MRSA, Methicillin-resistant Staphylococcus aureus that, when not treated early, is resistant to all but the one antibiotic of last resort.

20 New E. coli cases Linked to One Deli

Mon, 03 Nov 2008 00:00:00 -0800

Health officials in Canada's Niagara and Halton Regions are investigating eight new possible cases of E. coli. Four cases have been reported in each of the two regions and officials are collaborating to determine whether the cases are linked. Neither Niagara nor Halton has confirmed a source in the outbreak.

“We’re trying to sort out, are there common suppliers? Common linkages between the Jonathan’s restaurant in Burlington and especially the two main facilities that we’re dealing with in Niagara region?” said Dr. Doug Sider, Niagara’s associate medical officer of health. Health officials in Halton are investigating 20 possible E. coli cases. Of these 20 cases, two have been confirmed and 18 others are symptomatic. Mary Anne Carson, Halton’s director of health protection services, said all 20 ate at Jonathan’s Deli and Restaurant in Burlington between October 13 and 30.

Meanwhile, the Niagara investigation has increased to 40; 21 have been linked to Little Red Rooster in Niagara-on-the Lake and 14 to M.T. Bellies in Welland. A dozen cases in Niagara have been confirmed and the remainder remain under investigation. Carson reported that one of the confirmed Burlington cases was an exact match to some of the Niagara cases. Sider said officials are reviewing fresh produce as the main source of concern that seems to be the link between the two Niagara restaurants. Sider said the restaurants usually do not have a common distributor; however there were a variety of products that could link the two. Unfortunately, there is no strong connection yet and officials state that the link is unclear.

Today, we are also reporting on another outbreak in which eight children, between four and 12 years of age, have tested positive for the same E. coli O157:H7 strain. Officials remain unclear as to the connection and source of that outbreak.

E. coli are a group of bacteria found in animal intestines and feces. While some E. coli strains are necessary for digestion; some are harmful, deadly, and toxin-producing and part of a group of E. coli called Verocytotoxigenic E. coli, or VTECs, also known as Shiga-producing E. coli. Of particular concern is the virulent, sometimes deadly E. coli O157:H7 strain that is part of this group and that is generally found to be the culprit in E. coli-related food-borne illness outbreak. E. coli may cause fatal blood poisoning, cystitis, deadly septicemia, and death. In the US, E. coli is the leading cause of food-borne illness, sickening about 73,000 and killing 61; last year, over 22 million pounds of beef and vegetables were recalled due to E. coli outbreaks.

E. coli is spread most easily when people eat or drink food or water contaminated with human or animal feces or from infected symptomatic individuals. Initial symptoms include sudden onset of watery, often bloody, diarrhea; abdominal cramping; and, occasionally, vomiting. One-third of infected people develop fevers. More and more, E. coli is turning up in produce and water and seems to be sweeping North America in recent months with outbreaks popping up in a variety of states in the U.S. and Canada. E. coli taints meat through improper butchering and processing practices and, once released in the body, produces a type of toxin that has been associated with kidney damage in young children, and can also lead to kidney failure and death.

E. coli Linked to Another Restaurant

Fri, 31 Oct 2008 00:00:00 -0700

The Johnathan’s Family Restaurant in Burlington, Ontario is the source of two confirmed cases of E. coli. Three other possible cases have been reported in the Canada's Halton Region. The links to Johnathan’s were confirmed after it was found that dining at the restaurant was the common element in four cases, said Mary Anne Carson, director of Halton Region Health Protection Services. A fifth person was still being interviewed, she said.

Johnathan's "voluntarily closed" after being contacted by the health department, Carson said, adding that it will remain closed until the inspection is completed. Restaurant owner Greg Tasoulis said he had no option, "A health department representative came and said ‘I want you to close the restaurant down,'" saying that the closure has put 30 employees out of work. "How do they know it doesn't come from the lettuce I got from our supplier," Tasoulis argued. "What if it's not us? The cost is tremendous to us ... over 5,000 people come through here in a week," said Tasoulis.

"It's part of our investigation to take a look at a very comprehensive history of what they consumed" at the restaurant, Carson pointed out. To that end, two public health inspectors were dispatched to inspect the restaurant, collecting food samples and a menu so they could determine what those sickened may have eaten, Carson said.

Despite Tasoulis’ hopes that a supplier is to blame, he admitted that an inspector told him there was a problem with the pizza refrigerator’s temperature and that thermometers were absent in other refrigerators. Another issue concerned the “state of cleanliness” in drawers and the use of old cans and plastic pails.

Meanwhile, the Niagara health department continues to investigate eight other confirmed cases of E. coli contamination, as well as another "probable" case. Also, three other confirmed cases of E. coli poisoning have been connected to M.T. Bellies Tap and Grillhouse in Welland. Food service has been suspended there. And, three other confirmed cases of E. coli have been linked to the Little Red Rooster restaurant in Niagara-on-the-Lake. These outbreaks follow another in North Bay, Ontario that has sickened at least 229 people, including 44 lab-confirmed cases. In that outbreak, all of the confirmed cases are linked to a single Harvey's restaurant in North Bay; however, those sickened span nine Ontario health regions as well as Quebec and British Columbia. The numbers of those falling ill continues to rise, in part, due to secondary cases in which bacteria is passed through improper hand washing, said officials. One 15-year-old girl remains hospitalized in serious condition and at least one class action suit has emerged.

E. coli are a group of bacteria found in animal intestines and feces. Some strains are necessary for digestion, while others can be deadly, such as the O157:H7 strain that is generally found to be the culprit in E. coli-related food-borne illness outbreaks. O157:H7 is among those E. coli that may cause serious disease—such as fatal blood poisoning, cystitis, and deadly septicemia—and are in a group called Verocytotoxigenic E. coli (VTEC) that are linked to food poisoning. Left untreated, E. coli toxicity can result in kidney damage and failure and death.

E. coli Spreading Across Canada, Three Restaurants Suspected

Wed, 29 Oct 2008 00:00:00 -0700

The E. coli outbreak in Canada's Niagara Region has sickened up to 21 people, with six confirmed cases, and has resulted in two restaurant closures. Over 100 food samples have been taken from Niagara-on-the-Lake's Little Red Rooster restaurant, which was pinpointed as one possible source; two of six confirmed cases reported eating there. The second restaurant—M.T. Bellies in Welland—voluntarily closed its kitchen yesterday; three confirmed cases ate at M.T. Bellies. Both restaurants are located in the same province and are about 24 miles (40 kilometers) apart. Neither restaurant has been officially linked to the growing outbreaks.

Investigators continue to work to locate the E. coli source and to determine if the restaurants are connected to the outbreak, they may share a single food supplier. Health officials warned against jumping to conclusions. “We need to keep an open mind and not focus on one particular food establishment as the source of illness at this stage of the investigation,” said Dr. Doug Sider, the associate medical officer of health in Niagara Region. Dr. Sider also said that preliminary testing is indicating that the two concurrent outbreaks are not related; however, both outbreaks are of the same general strain E. coli O157:H7.

Meanwhile, these outbreaks follow another in North Bay, Ontario that has sickened 229 people, including 44 lab-confirmed cases. In that outbreak, all of the confirmed cases are linked to a single Harvey's restaurant in North Bay; however, those sickened span nine Ontario health regions as well as Quebec and British Columbia. The numbers of those falling ill continues to rise, in part, due to secondary cases in which bacteria is passed through improper hand washing, said officials. One 15-year-old girl remains hospitalized in serious condition and at least one class action suit has emerged.

In the US, E. coli is the leading cause of food-borne illness, accounting for about 73,000 infections and 61 deaths annually; last year, over 22 million pounds of beef and vegetables were recalled due to E. coli outbreaks.

Symptoms of E. coli infection include stomach cramps and watery diarrhea that may turn bloody within one to three days. More and more, E. coli is turning up in produce and water and seems to be sweeping North America in recent months with outbreaks popping up in a variety of states in the U.S. as well as in Canada. E. coli taints meat through improper butchering and processing practices and, once released in the body, produces a type of toxin that has been associated with kidney damage in young children, and can also lead to kidney failure and death.

E. coli are a group of bacteria found in animal intestines and feces. Some strains are necessary for digestion; some are harmful, even deadly, such as the O157:H7 strain that is generally found to be the culprit in E. coli-related food-borne illness outbreaks. O157:H7 is among those E. coli that may cause serious disease—such as fatal blood poisoning, cystitis, and deadly septicemia—and are in a group called Verocytotoxigenic E. coli (VTEC) that are linked to food poisoning. VTECs can result in death. Left untreated, E. coli toxicity can result in kidney damage and failure.

Fulton E. coli Source Points to Water-Main

Mon, 27 Oct 2008 00:00:00 -0700

Last week we reported that a boil water advisory was in place in Fulton, New York when it was discovered that the water system there was contaminated with the E.coli bacteria. Now, Fulton Mayor Ron Woodward believes that the E. coli contamination might have occurred due to water-main breaks during routine hydrant flushing. “We had three water main breaks during the flushing on the east side,” Mayor Woodward said during a common council meeting last week. “We have 63 miles of water line in the city and some of them are 100 years old.” The mayor also noted that if water pressure falls below 20 pounds during a water-main break, a boil-water advisory must be implemented.

Fulton flushes hydrants twice annually—in the spring and autumn. Woodward pointed out that Fulton uses its supply of water from the Onondaga County Water Authority during its flushing program, and that supply can often remain untouched for six months to a year. “Ninety-nine percent of the time, we never get a hit,” Mayor Woodward said. “Sometimes, you get one hit or something and we have to follow the protocol of the health department.” E. coli was discovered in Fulton’s Sixth Ward and a sampling was delivered to the health department. “It takes 24 hours for that test to react,” the mayor noted. “(Last) Friday, we were notified that there was a very small colony.” The city then took water samples from the surrounding area. “The county health department did the culture and Saturday we were notified,” he said.

During the meeting, area residents questioned how the public is notified on an issue such as a boil-water advisory. “There are things that could have been done better,” acknowledged Mayor Woodward. “I can tell you that we notified all the media. We did exactly what we could do.” The city also made phone calls to the hospital and to the school district. “We called industries that use water like Birdseye. We called St. Luke, Fulton hospital, Towpath Towers. I don’t know what more we could do.”

But, one resident urged the city to speed up its process of creating a city Website as a notification method, complaining that she heard of the advisory from someone else, who heard about it on the news. If the problem had been deemed more serioius, the city could have shut down the entire water system as a way to prevent residents from drinking the water, however, “We would not have the capability to fight fires,” Mayor Woodward said. “Unfortunately, things like this cause a lot of concern. If we thought it was critical … we would have done more.”

Another resident stated that the water department had no one available to answer questions from the public and noted that the department’s answering machine message directed questions to the city police department, which did not have a lot of information. According to the mayor, water-department employees were out of the office collecting samples and performing other water-related duties, but said the city will look into recording answering machine messages that advise the public on what to do and what not to do.

E. coli Class Action in Canada

Mon, 27 Oct 2008 00:00:00 -0700

The rapidly increasing E.coli outbreak that is linked to the Harvey’s chain restaurant in the North Parry area of Ontario, Canada has resulted in a 15-year-old girl remaining hospitalized and in serious condition. There are 209 other suspected cases of E. coli that also appear to be linked to Harvey’s in North Bay.

Now, the first reports of a class action suit against Harvey’s are emerging, while the local health unit there continues to fight off claims it delayed advising the public which restaurant was involved. The first cases were reported two weekends ago, said Dr. Catherine Whiting, medical officer of health for the North Bay Parry Sound District Health Unit. Although the symptoms, which include bloody diarrhea, were similar, a common link was not found. “And then Sunday, a few more cases were reported. At that time later in the afternoon, we received our first positive lab report,” Dr. Whiting explained. Soon after, Harvey's was found to be the common denominator.

By Tuesday, Dr. Whiting reported that Harvey's was the only link and the area's public health strategy was finally implemented. A Ministry of Health spokesman agreed that releasing Harvey’s as the culprit would not have led to more cases. And, although the health unit reported a reduction in suspected cases, lab-confirmed cases rose and the health unit indicated the outbreak was coming to a close; however, cases continue to increase with two confirmed as secondary. Of the 209 cases under investigation, 39 are lab-confirmed and victims span eight Ontario health units, with one case being treated in Quebec.

Rick Holley, a food science researcher at the University of Manitoba has been pushing for a national strategy to respond to such outbreaks, questioning why the specific food source in this E. Coli outbreak has not yet been isolated. “They don't have the tools to do the job right. They don't have the resources to do it right. And that's what I think should be making the people angry,” Professor Holley said. Dr. Whiting said, “I will grant you that the system, I don't think, has enough surge capacity” to deal with major outbreaks.

Meanwhile, a statement of claim for the class-action lawsuit was filed late last week by two men seeking $17-million in damages. Both ate at Harvey’s on October 6 and were hospitalized days later. The men allege Harvey’s “served food and beverage that was contaminated with E. Coli” and “failed to act in a manner to prevent exposure to E. Coli at Harvey's.”

Symptoms of E. coli infection include stomach cramps and watery diarrhea that may turn bloody within one to three days. More and more, E. coli is turning up in produce and water and seems to be sweeping North America in recent months with outbreaks popping up in a variety of states in the U.S. as well as in Canada. E. coli taints meat through improper butchering and processing practices and, once released in the body, produces a type of toxin that has been associated with kidney damage in young children, and can also lead to kidney failure and death.

Ixtapa Restaurant Reopens After Washington E. coli Outbreak

Thu, 23 Oct 2008 00:00:00 -0700

The Ixtapa Mexican restaurant in Lake Stevens, Washington, which has been linked to the E. coli outbreak that sickened 19 people in Snohomish County, received approval to reopen yesterday. The restaurant voluntarily closed to allow health department investigators time to determine the source of the contamination as well as for the restaurant to undergo intense disinfection.

Most of the people sickened in this outbreak ate at the Ixtapa restaurant and 17 of the 19 confirmed cases have been linked to Ixtapa by the Snohomish Health District, according to agency spokeswoman Suzanne Pate. The first of the E. coli cases was reported last week. Ixtapa received approval Monday to reopen Wednesday after the restaurant was fully disinfected and all open containers of food there were disposed. In a news release, the Snohomish Health District said the restaurant planned to reopen as soon as shipments of menu ingredients arrive. Meanwhile, the source of the outbreak remains unknown and investigators continue to interview all of those people who became ill to determine if any of them ate any common dishes or dishes with common ingredients. Narrowing the investigation is a complicated task, Pate said, because “the menu is complex and many ingredients appear in a variety of dishes."

The illnesses began being reported between October 7 and 17, with most sickened people reportedly eating at Ixtapa between October 2 and 13. Two of those who fell ill were hospitalized and three people did not eat at the restaurant. Health workers are reviewing those three cases to find a pattern among them. "Sometimes links emerge later," Pate said. "Or there's a possibility they might be three of the usual cases we see a year." Snohomish County sees between 16 and 20 reported cases of E. coli in any given year, "so this is a significant number," Pate said of the confirmed cases.

Meanwhile, there have been a number of very recent E. coli contamination outbreaks, including one involving California lettuce that affected numerous people in a variety of states, beef in Vermont linked to a slaughtering plant, and a massive outbreak emerging out of Canada linked to a Harvey’s restaurant and in which nearly 200 people have fallen ill.

Pate said E. coli is a fecal-oral form of contamination. It could be picked up if someone "patted a sheep and ate cotton candy," for example, or changed a diaper, then prepared food without washing hands first, she added. E. coli are a group of bacteria found in animal intestines and feces. Some strains are necessary for digestion, while others can be deadly, such as the O157:H7 strain that is generally found to be the culprit in E. coli-related food-borne illness outbreaks and is to blame in this outbreak. O157:H7 is among those E. coli that may cause serious disease—such as fatal blood poisoning, cystitis, and deadly septicemia—and are in a group called Verocytotoxigenic E. coli (VTEC) that are linked to food poisoning. Left untreated, E. coli toxicity can result in kidney damage and failure and death.

Canadian E. coli Investigation At Nearly 200 Cases

Thu, 23 Oct 2008 00:00:00 -0700

Earlier this week we reported on a rapidly increasing E.coli outbreak that is linked to the Harvey’s chain restaurant in the North Parry area of Ontario, Canada. Now, the figures for those who have fallen ill from lab-confirmed E. coli infections has reached 36, according to the Ontario region’s health authority. The total number of E. coli cases under investigation is now at 190, an impressive increase from the number of reported cases earlier this week. Those sickened range in age from one-year-old to 90 years old.

"We believe the increase in the number of cases is largely due to people who are still reporting their symptoms and are within the expected time frame of the outbreak," the statement released late Wednesday said. Included are eight cases in other Ontario health unit districts, as well as one in Quebec. Most were linked to the North Bay Harvey's restaurant, which has been closed since last Sunday. Investigators continue to investigate if undercooked beef served at Harvey’s may have been contaminated with E. coli and the Public Health Agency of Canada was examining patients’ stool samples. Food samples taken from Harveys on the night it closed have tested negative for E. coli.

Earlier this week, Dr. Catherine Whiting, the North Bay health unit's medical officer, said that while more cases are likely to come, "the number of new cases of E. coli O157: H7 is slowing down.” This does not seem to be the case and North Parry health officials believe that there are likely other cases that span Ontario because many of Harvey's customers traveled on the nearby Trans Canada Highway. Medical authorities throughout Ontario have begun to investigate potential cases, as well.

Symptoms of E. coli infection include stomach cramps and watery diarrhea that may turn bloody within one to three days. More and more, E. coli is turning up in produce and water and seems to be sweeping North America in recent months with outbreaks popping up in a variety of states in the U.S. as well as in Canada. E. coli taints meat through improper butchering and processing practices and, once released in the body, produces a type of toxin that has been associated with kidney damage in young children, and can also lead to kidney failure and death. E. coli may cause fatal blood poisoning, cystitis, and deadly septicemia. In the US, E. coli is the leading cause of food-borne illness, sickening about 73,000 and killing 61; last year, over 22 million pounds of beef and vegetables were recalled due to E. coli outbreaks.

Food borne contaminations are exacerbated with a food path that 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. Couple this with the overarching problem with infectious diseases, which are now becoming more resistant to bacteria because of antibiotic overuse and abuse. And now, drug resistant E. coli are being reported world-wide and there is also compelling data that the negative health effects of E. coli can remain for months and years later confirming these illnesses can have long-term, lasting effects that can either linger for months or years or can show up months or years—as late as 10-to-20 years—after the original illness.

A telephone line was set up Wednesday by health officials continuing to appeal for the public's assistance. Anyone who visited the particular Harvey's restaurant from October 1-12 is asked to call 1-800-563-2808.

Mexican Restaurant Believed Source of Seattle E. coli Outbreak

Wed, 22 Oct 2008 00:00:00 -0700

The Ixtapa Mexican restaurant in Lake Stevens, Washington has emerged as the likely culprit in the E. coli outbreak that sickened 17 people in Snohomish County, health officials reported yesterday. Officials noted that 13 of the 14 people who fell ill ate at the restaurant, which has voluntarily closed, according to the Snohomish Health District.

The owner is cooperating with officials to resolve food-safety problems. Health District spokeswoman Suzanne Pate said the restaurant was being "very cooperative." Public health workers will oversee sanitizing the restaurant, disposing of all opened food products, and are trying to identify the specific contaminated food source. "It's like looking for a needle in the haystack," Pate said. Ixtapa owners said other restaurants in Snohomish County that go by the same name have not been implicated in the illnesses. "Food safety and the health of our customers is the No. 1 priority of Ixtapa's owners and employees," said a statement issued by the restaurant. "All of our employees are certified through state-approved food safety programs, and we set the highest standards for compliance."

The illnesses began between October 7 and 17, with most sickened people reportedly eating at the Ixtapa restaurant between October 2 and 3. Two of those who fell ill were hospitalized and three of the 17 sickened people did not eat at the restaurant. Health workers are reviewing those three cases to see if any sort of pattern emerges among them. "Sometimes links emerge later," Pate said. "Or there's a possibility they might be three of the usual cases we see a year." A fourth person who fell ill has not yet been interviewed. Snohomish County sees between 16 and 20 reported cases of E. coli in any given year, "so this is a significant number," Pate said of the confirmed cases.

Meanwhile, there have been a number of recent E. coli contamination outbreaks, including one involving California lettuce that affected numerous people in a variety of states and beef in Vermont, as well as another in which, the U.S. Department of Agriculture (USDA) said cattle fed an ethanol byproduct called distiller's grain, which is a cheap and common feed, have a higher concentration of acid in their digestive tracts and are more likely to have E. coli than corn-fed cattle. The USDA did not advise farmers to stop feeding distiller's grain to cattle.

Pate said E. coli is a fecal-oral form of contamination. It could be picked up if someone "patted a sheep and ate cotton candy," for example, or changed a diaper, then prepared food without washing hands first, she said. E. coli are a group of bacteria found in animal intestines and feces. Some strains are necessary for digestion, while come can be deadly, such as the O157:H7 strain that is generally found to be the culprit in E. coli-related food-borne illness outbreaks and is to blame in this outbreak. O157:H7 is among those E. coli that may cause serious disease—such as fatal blood poisoning, cystitis, and deadly septicemia—and are in a group called Verocytotoxigenic E. coli (VTEC) that are linked to food poisoning. Left untreated, E. coli toxicity can result in kidney damage and failure and death.

Vermont Health Department Identifies More E. coli O157:H7 Cases

Tue, 21 Oct 2008 00:00:00 -0700

Last week we reported that 10 people had been diagnosed with a food borne illness and one child was hospitalized in a growing outbreak occurring in Vermont. Now, Health officials are again warning Vermonters not to eat undercooked meat after a ninth person was confirmed to be ill with an E. coli O157:H7 infection, all with exact DNA matches confirmed by the Vermont Department of Health Laboratory; a 10th suspected case has been reported. The Vermont Department of Health issued two prior warnings against the consumption of undercooked meat in response to the growing E. coli infection that has been traced to the Vermont Livestock, Slaughter, and Processing Company located in Ferrisburgh, the U.S. Department of Agriculture (USDA) said.

"Our laboratory results tell us that each person became ill from the same source," said Deputy State Epidemiologist Susan Schoenfeld. "And our epidemiology investigation has found that source to be ground beef that was contaminated before it was distributed to, prepared, and served at a few restaurants in Vermont."

The Health Department has alerted health care providers in Vermont to be on alert for any new cases of E. coli and is also collaborating with the Vermont Agency of Agriculture and the USDA's Food Safety Inspection Service (FSIS) to further investigate product processing and distribution. Health Department inspectors are working with all of the restaurants involved. Also, those involved restaurants have switched beef suppliers pending completion of the investigation; however, while the beef was not available in stores, there remains a possibility that distribution occurred beyond the identified restaurants.

"Fortunately, all of the people that we know of who were ill are recovering," said Schoenfeld. "It's important to remember that eating undercooked meat—as well as consuming raw milk products—is always a risk for E. coli and other bacteria that can cause severe illness, especially in young children, the elderly or people with serious medical conditions." The only recommended method for ensuring ground beef is cooked sufficiently to kill E. coli bacteria is to use a thermometer to check that the internal temperature is at 160 degrees Fahrenheit. Color is not a reliable indicator that harmful bacteria have been killed and there is no test—other than laboratory testing—to confirm the E. coli status of produce and water, which have been the culprits in a variety of recent E. coli outbreaks.

In response to this outbreak, the USDA recalled over a ton of ground beef processed at the plant and distributed to restaurants, food services, and institutions in Vermont and Plattsburgh, New York, the USDA said. The 2,758 pounds of ground beef was shipped in five-pound packages labeled VT BURGER CO GROUND BEEF and that bear the number EST 9558 inside the USDA mark of inspection with a lot code of 090508A, 090808A, 091208A, 091908A, or 092208A. Also, the products were shipped two packages per box and were produced on September 5, 8, 12, 19, and 22.

In the US, E. coli is the leading cause of food-borne illness—73,000 infections and 61 deaths annually. No surprise, the U.S. food path is difficult to police because the food-surveillance system is outdated, under-funded, and overwhelmed by the emergence of mega-farms, mega-distribution centers, and mega-transporters.

Canada E. coli Cases Rise to 26; 133 Being Investigated

Mon, 20 Oct 2008 00:00:00 -0700

Those who have fallen ill from E. coli contamination linked to the Harvey's chain restaurant in Ontario’s North Parry area has risen to 26 since last week. The North Bay Parry Sound District Health Unit also confirmed yesterday that an additional 133 cases are being investigated to determine if they are linked to undercooked beef served at Harvey’s in North Bay. Harvey’s has been closed since last Sunday. Those sickened range in age from one-year-old to 90 years old.

North Parry health officials now believe that there are likely other cases that span Ontario because many of the Harvey's customers traveled on the nearby Trans Canada Highway. Medical authorities throughout Ontario have begun to investigate potential cases as well. Dr. Catherine Whiting, the North Bay health unit's medical officer, said more cases are likely to come. "Although the number of new cases of E. coli O157: H7 is slowing down, it is essential that everyone prevent the spread of the bacteria by taking precautions, such as continuing thorough hand washing practices," she said. "As we refine our investigation, the numbers of cases directly linked to the outbreak may change."

E. coli O157: H7 is the same strain of bacteria that contaminated Walkerton, Ontario’s water supply in 2000. That outbreak claimed seven lives and sickened at least 2,500 others. Medical experts are encouraging people with symptoms to avoid going to work, as the E. coli O157:H7 bacteria can spread easily from person to person. Symptoms of E. coli infection include stomach cramps and watery diarrhea that may turn bloody within one to three days. More and more, E. coli is turning up in produce and water.

The E. coli bacteria seems to be sweeping North America in recent months with outbreaks popping up in a variety of states in the U.S. as well as in Canada. E. coli taints meat through improper butchering and processing practices and, once released in the body, produces a type of toxin that has been associated with kidney damage in young children, and can also lead to kidney failure and death. E. coli may cause fatal blood poisoning, cystitis, deadly septicemia, and death. In the US, E. coli is the leading cause of food-borne illness, sickening about 73,000 and killing 61; last year, over 22 million pounds of beef and vegetables were recalled due to E. coli outbreaks.

Food borne contaminations have been in the news on a nearly weekly basis recently and are exacerbated with a food path that is difficult to police because the food-surveillance system is outdated, under-funded, and overwhelmed by the emergence of mega-farms, mega-distribution centers, and mega-transporters. Couple this with the overarching problem with infectious diseases, which are now becoming more resistant to bacteria because of antibiotic overuse and abuse. For instance, drug resistant E. coli are being reported world-wide and are similar in path to a mutated staph called MRSA, Methicillin-resistant Staphylococcus aureus that, when not treated early, is resistant to all but the one antibiotic of last resort. In addition to the spread of E. coli and the growing antibiotic resistance of infections, there is compelling data that the negative health effects of E. coli can remain for months and years later confirming these illnesses can have long-term, lasting effects that can either linger for months or years or can show up months or years—as late as 10-to-20 years—after the original illness.

Fulton, New York Remains Under A Boil Water Advisory

Mon, 20 Oct 2008 00:00:00 -0700

Water officials in Fulton, New York say it will be at least until this Wednesday before they lift the boil water advisory that was put in effect when it was discovered that the water system there was contaminated with the E. coli bacteria. Right now, testing is ongoing to see if the city's water supply still contains the E. Coli bacteria and officials are working to “clean flush the system and clean out the bacteria.” Officials are also flushing fire hydrants and taking water samples from schools, hospitals, and other major water users citywide to ensure the E. coli has not spread to other areas. While all Fulton schools will be open today, students will be provided with bottled water and any other necessary provisions.

Officials remain unclear as to how the E. coli bacteria entered the water system; however, they were able to locate the contaminated areas.   "It's isolated to the north-eastern quadrant of the city, but we have to notify the whole city,” said Dan O'Brian, Fulton Water Works. Health officials do suggest that all residents boil their water for at least one minute before using it, or use bottled water.

E. coli are a group of bacteria found in animal intestines and feces. Some strains are necessary for digestion and harmless, while some are harmful, deadly, and toxin-producing and part of a group of E. coli called Verocytotoxigenic E. coli, or VTECs. Of particular concern is the virulent, sometimes deadly E. coli O157:H7 strain that is part of this group and that is generally found to be the culprit in E. coli-related food- and water-borne illness outbreaks. E. coli may cause fatal blood poisoning, cystitis, deadly septicemia, and death.

We are currently reporting on a number of other E. coli outbreaks, including one linked to a slaughterhouse in Vermont in which 10 people fell ill after eating contaminated ground beef at a restaurant there. We also just reported on the rare E. coli O111 outbreak that made history as the largest such outbreak of this particular E. coli strain in American history. It seems that the health department in Oklahoma allowed the Country Cottage restaurant—the culprit in that outbreak and the recipient of a number of health code violations in recent years—to remain open even after it confirmed that every person who fell ill had eaten at the restaurant just prior to becoming sick. One person died in that outbreak, 72 were hospitalized, and 241 were sickened.

We have also long been reporting on distressing emerging reports coming out of the scientific community about cases of drug resistant E. coli being recounted world-wide that are similar in path to a mutated staph called MRSA, Methicillin-resistant Staphylococcus aureus that, when not treated early, is resistant to all but the one antibiotic of last resort

In the US, E. coli is the leading cause of food-borne illness, sickening about 73,000 and killing 61; last year, over 22 million pounds of beef and vegetables were recalled due to E. coli outbreaks. Recently, E. coli has also been to blame for a number of water-borne E. coli outbreaks, including one this year on which we reported that affected Alamosa, Colorado, crippling that city’s water system for days.

Source of Vermont E. coli Outbreak Tests Negative for Bacteria

Mon, 20 Oct 2008 00:00:00 -0700

Last week we reported on an ongoing E. coli outbreak in which 10 people were diagnosed with a food borne illness and one child was hospitalized. The Vermont Department of Health issued two warnings against the consumption of undercooked meat in response to the growing E. coli infection that was initially thought to be linked to a single source of ground beef distributed to “a few restaurants in Vermont.” Late last week we reported that the U.S. Department of Agriculture (USDA) confirmed that contamination was traced to the Vermont Livestock, Slaughter, and Processing Company located in Ferrisburgh.

Now, federal officials are reporting that despite that tests of suspicious ground beef revealed no E. coli they are certain they located the source of the Vermont outbreak. Vermont Livestock Slaughter and Processing recalled over 2,758 pounds of ground beef Thursday. Owner Carl Cushing said that while none of the government's tests found E. coli in his meat, he would cooperate in the interest of safety.  Laura Reiser, a spokeswoman for the USDA’s Food Safety and Inspection Service (FSIS), confirmed Friday that tests of Cushing's beef came back negative, but said that did not mean there was no E. coli, explaining that testing is performed by taking a random sample from a batch of meat and testing it; therefore, E. coli can have a ‘local presence” in a batch of meat and thus remain undetected, she pointed out. "Even if a test is negative, it's possible that the E. coli wasn't in the part that was (tested)," she said.

Reiser advised that state investigators took a food history from all those who tested positive for E. coli in Vermont in this outbreak, and the one common link was that they had all eaten ground beef that passed through the Ferrisburgh slaughterhouse. State officials said the meat was packaged in five-pound bags, two bags to a box, labeled VT BURGER CO GROUND BEEF bearing the number EST 9558 inside the USDA mark of inspection with a lot code of 090508A, 090808A, 091208A, 091908A, or 092208A. The product was produced on September 5, 8, 12, 19, and 22 and sold to restaurants and institutions in Vermont and Plattsburg, New York. None of the recalled, suspect meat was sold to grocery stores according to state officials.  Reiser said federal and state officials would continue to conduct tests and review procedures at Vermont Livestock Slaughter and Processing. Reiser also noted that E. coli infections in ground meat are of particular concern because it is in the grinding process that the bacteria can spread through the meat where it is not easily killed by the heat of cooking. Food safety advocates recommend cooking ground meat to an internal temperature of 160 degrees.

The contamination was discovered through a joint investigation with the USDA's Food Safety and Inspection Service (FSIS) and the state Health Department in Vermont.

Left untreated, E. coli toxicity can result in kidney damage and failure, said Deputy State Epidemiologist Susan Schoenfeld.   “It’s important to remember that eating undercooked meat—as well as consuming raw milk products—is always a risk for E. coli and other bacteria that can cause severe illness, especially in young children, the elderly, or people with serious medical conditions,” she said.   The Department of Health release stated that cooking ground meat beyond the pink stage is no guarantee that harmful bacteria have been killed.

E coli contamination lawyer food poisoning lawsuit

Mon, 20 Oct 2008 00:00:00 -0700

Lawyers Representing Victims of E. coli Contamination

E. coli has been linked to a California spinach processor that has killed one person and sickened nearly 100 others. Twenty-nine people have been hospitalized, 14 of them with kidney failure. FDA officials said they had received reports of illness in 19 states.

Spinach has been removed from supermarket shelves, and consumers have tossed out the leafy green. So far only one company has been implicated, Natural Selection Foods, which distributes spinach under the Earthbound Farm and other brands. However, the government is investigating other companies too, and it is believed other brands may also be implicated.

E. coli or Escherichia coli is a common cause of foodborne illness with approximately 73,000 cases of infection and 61 deaths occurring in the United States each year. E. coli can lead to bloody diarrhea and kidney failure. Most E. coli cases are linked to eating undercooked ground beef, drinking raw milk and after swimming in or drinking sewage-contaminated water.

Bacteria in diarrheal stools of infected persons can be passed from one person to another if hygiene or handwashing habits are inadequate. This can happen with toddlers who are not toilet trained, putting family members of these children are at high risk. Over the last few years several e coli contamination has been linekd with several food and drink manufacturers, including Wendy’s, Starbucks, Odwalla, BJ’s and McDonalds.

Legal Help for Victims
If you or a loved one has been infected with E. coli you may have valuable legal rights, please fill out the form at the right for a free case evaluation by a qualified E. coli contamination attorney. Alternatively, call our toll free number: 1-800-LAW-INFO (1-800-529-4636).