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

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

• 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."

On June 19, the FDA and the U.S. Centers for Disease Control and Prevention (CDC) warned consumers not to eat any varieties of prepackaged Nestlé Toll House refrigerated cookie dough due to the risk of contamination with E. coli O157:H7.  The warning was based on an epidemiological study conducted by the CDC and several state and local health departments. As of June 25, the CDC reported that 69 peopled from 29 states had been infected with the outbreak strain; 34 people were hospitalized, nine with a severe complication called hemolytic uremic syndrome (HUS). To date, there have been no reports of death associated with the outbreak, the FDA said.

More laboratory testing is needed to conclusively link the E. coli strain found in the product to the same strain that is causing the outbreak, the FDA said.

Meanwhile, we reported last week that officials at Nestlé’s Danville, Virginia facility legally refused—on several occasions—to provide FDA officials access to certain records during inspections, citing the Wall Street Journal. That facility has been implicated in the multi-state E. coli O157:H7 outbreak.

At the time that the FDA issued its warning to consumers to not eat any varieties of Prepackaged Nestlé Toll House refrigerated cookie dough, it said that dozens of E. coli illnesses might be related to consumption of raw cookie dough; Nestlé recalled 300,000 cases of those cookie dough products and 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.

An earlier Journal report stated that during some inspections over the past five years, officials at the Nestlé plant in Danville refused to allow the FDA to look at records relating to issues such as pest control. For instance, in 2006 an FDA inspector was not permitted access to consumer complaints, and was not able to inspect the facility’s food contamination prevention program. During that inspection, dirty equipment and “three live ant-like insects” were noted, but these were insufficient 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 would be facilities that produce infant formula, seafood, juices, and low-acid canned food, the Journal said.

Nestlé USA consumer services can be reached at 1-800-559-5025 or accessed at www.verybestbaking.com. A complete listing of recalled Nestlé products can be accessed at: http://www.Nestlé usa.com/PubNews/PressReleaseLibraryDetails.aspx?id=133CC131-A79F-4E84-9C43-C9F99FE5BC99

• 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.

• 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.'

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.

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 very rare and toxin-producing strain E. coli O111 that made headlines in the recent Oklahoma outbreak representing the largest U.S. outbreak of E. coli O111 in history.  Also, of concern is the virulent, sometimes deadly E. coli O157:H7 strain that is generally found to be the culprit in E. coli-related food-borne illness outbreaks.  Both strains are among those E. coli that may cause serious disease and death and are in a group called Verocytotoxigenic E. coli (VTEC) that are linked to food poisoning.  VTECs are very serious and can cause fatal blood poisoning, cystitis, deadly septicemia, and death.

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 and recommends using a thermometer to verify food has reached an internal temperature of 160 degrees.   Acting State Epidemiologist Patsy Kelso reported all of the people who fell ill from apparent E. coli poisoning reported having eaten out.  The Health Department there is warning people not to eat undercooked hamburger and also recommends avoiding unpasteurized milk, and washing fruits and vegetables.

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

And, now, infectious diseases are becoming more resistant to bacteria because of antibiotic overuse and abuse with instances of drug resistant E. coli being reported world-wide and similar in path to a mutated staph called MRSA—Methicillin-resistant Staphylococcus aureus.  When not treated early, MRSA 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.

Nebraska Beef expanded its voluntary recall include all 5.3 million pounds of meat produced for ground beef between May 16 and June 26, ten times the amount in the original recall which involved beef sent to Nebraska, Colorado, Illinois, Michigan, New York, Pennsylvania, and Texas.  It is not clear if any contaminated or recalled beef was sent to additional states, but contaminated beef was distributed in Illinois, New York, and Pennsylvania; beef products were sent to Colorado and Texas for further processing.  Because the products in the expanded recall were processed by other companies, there will likely not be the establishment number "EST 19336" on products available to consumers.

This is not the first time Nebraska Beef has been in the epicenter of questionable practices and food contamination.  In 2003, the USDA went to court to try to shut down Nebraska Beef’s Omaha packing plant after citing it for numerous violations.  Three years later, Minnesota public health and USDA officials linked an E. coli 0157:H7 outbreak in ground beef that killed a Minnesota woman to Nebraska Beef.  In 2007, Nebraska Beef sued the USDA saying its inspectors had unfairly targeted it.

The Nebraska Beef recall follows the June 25 recall by Kroger Company of ground beef sold in Michigan and central and northwestern Ohio.  Nebraska Beef is the supplier involved in the original recall.  Kroger listed May 21-July 5 for most ground beef products and July 11-21 for Private Selection Natural ground beef sold in 16 ounce packages in the self-service meat case at Kroger, Dillons, Fred Meyer, Baker's, Smith's, and Fry's stores.  Kroger stores include these and QFC, Ralphs, King Soopers, City Markets, Hilander, Owen's, Pay Less, and Scott's stores.  The Agriculture Department has labeled the recall a Class I, which carries a high health risk.  More cases are likely because the Centers for Disease Control and Prevention (CDC) estimate that for every incident of E. coli reported, 20 go unreported.  E. coli 0157:H7 symptoms can include stomach cramps, vomiting, bloody diarrhea, dehydration, and fever.

Health officials have called for reinforcements and are accepting offers for additional help from other counties and the state epidemiologists office to track down the source.  Officials are waiting for test results in nine cases and investigators will continue to question those who have tested positive and negative for the illness hoping to find a common link.  "We continue to be concerned that people continue to get sick," said Southwest Georgia Public Health District Deputy Director Brenda Greene.  "So our concern is what is what is the exposure, why are they getting sick, so we are continuing with our intense investigation, trying to determine that source.

"This appears to be a cluster of E. coli 0157, which is one of the most commonly identified disease-causing groups of this bacteria in the United States.  Public Health became involved after healthcare providers noticed a number of patients were experiencing similar symptoms," Greene said.  "The investigation is ongoing and we are doing everything we can to find out as quickly as possible what is behind the cluster of illnesses.  In the meantime, we are urging people to practice good hand-washing and food preparation techniques to avoid this and other types of food-borne illnesses," she added.

Escherichia coli strain 0157:H7 is particularly virulent and can cause fatal blood poisoning, cystitis, and deadly septicemia.  In the US, E. coli is the leading cause of food-borne illness and about 73,000 people are infected and 61 people die from E. coli annually; last year, over 22 million pounds of beef and vegetables were recalled due to outbreaks. 

Symptoms of E. coli 0157:H7 illness include possibly severe stomach cramps, vomiting, diarrhea, and dehydration; diarrhea is often bloody and, in some instances, fever occurs.  Children, the elderly and people with poor immune systems are most vulnerable.  "Most people who become sick with E. coli become better within five to seven days without treatment.  While some infections are very mild, others can be severe or even life-threatening," Greene said.

Food borne illnesses are on the rise, in part, due to the challenges in policing an outdated and under-funded food-surveillance system overwhelmed by the emergence of mega-farms, -distribution centers, and -transporters.  Worse, scientists have expressed concern that infections from antibiotic resistant E. coli are spreading; several countries now report such cases.  Worse, emerging data confirms the negative health effects of E. coli can remain for months and years; can have long-term, lasting effects; and can appear months or years after the original illness.

The recalled meat is used in ground beef products and involves 30-pound and 60-pound boxes and 47-gallon barrels of "MORREALE MEAT" beef products.  The products have the number "EST. 6872" inside the USDA inspection seal and have 15 different labels including, "Boneless Chucks," "Boneless Clods," "Flat Rounds," "Gooseneck Rounds," and "Knuckle."

The states affected are Florida, Georgia, Illinois, Indiana, Iowa, Massachusetts, Michigan, Missouri, Nebraska, Pennsylvania, and Wisconsin.

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

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

Meanwhile, last week, the Palama Meat Company voluntarily recalled some ground beef products processed at its Kapolei plant in Hawaii that were processed between April 9-21 due to possible E. coli contamination.  Approximately 4,500 cases of ground beef-related products were affected and Palama Meat recovered about 40% of the product affected by this recall.

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

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

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

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

On Friday, a news release issued by the Texas DSHS stated that the, "Results of laboratory tests to identify a specific bacteria are pending.  Shiga toxin illnesses are typically food borne.  A common source for the illnesses has not been identified.”  The incubation period ranges from one to eight days, though typically it is three to five days and symptoms are gastrointestinal in nature.  The Shiga toxin is rare; the U.S. Health Department says it only sees 100 to 200 cases a year, so the Central Texas outbreak is cause for concern.

Shiga is short for Shiga toxin-producing Escherichia coli, which is a type of enterohemorrhagic—or E. coli—(EHEC) bacteria that can cause illness ranging from mild intestinal disease to severe kidney complications.  Other types of enterohemorrhagic E. coli include the common and often deadly E. coli O157:H7 which is quite virulent and produces a powerful toxin that can cause severe illness and even death and is the leading cause of food and waterborne illness in the U.S.

Typical symptoms of Shiga E. coli include severe abdominal cramping; sudden onset of watery diarrhea, frequently bloody; and sometimes vomiting and a low-grade fever.  Generally, Shiga E. coli is mild and self-limited, lasting one to three days; however, serious complications such as hemorrhagic colitis, Hemolytic Uremic Syndrome (HUS), or post-diarrheal thrombotic thrombocytopenic purpura (TTP) can occur in up to 10% of cases.  The toxin can also result in death in severe cases.

Cases and outbreaks of Shiga toxin-producing E. coli have been associated with the consumption of undercooked beef (especially ground beef), raw milk, unpasteurized apple juice, contaminated water, red leaf lettuce, alfalfa sprouts, and venison jerky.   The Shiga E. coli toxin has also been found in poultry, pork, and lamb.  Person-to-person spread, via fecal-oral transmission, may occur in high-risk settings like day care centers and nursing homes. Further studies are being done to better understand the modes of transmission.  And, although anyone can become infected with the Shiga toxin, the highest infection rates are in children under age five.  The elderly also account for a large number of cases.

In mild cases, antibiotics have not been shown to shorten the duration of symptoms and may actually make the illness more severe in some people.  Some severe complications, such as HUS, require hospitalization.

Health officials are warning, if you have severe or bloody diarrhea, go immediately to the hospital.  Patients may also experience abdominal cramps.

Prior to the Hallmark/Westland beef recall, largest US recall involved 35 million pounds of meat in 1999.  

Nine weeks after being placed in a coma, just before the holidays, Smith regained consciousness, although doctors report that Stephanie remains critical.  Smith is moving her fingers and able to wink, but because she has been unconscious for so long, doctors are unsure if she'll make a full recovery.  Attempts to lower the coma-inducing drugs have resulted in more seizures and she requires a respirator to breathe, therefore, she is unable to speak because of the breathing tube on which she relies.  It remains unknown as to when the tube can be removed.  Stephanie’s kidneys have begun functioning and she no longer requires dialysis; however, her tongue has swelled and doctors have to prop her mouth open and have placed an oxygen mask on her.

E. coli 0157:H7—Escherichia coli 0157:H7—is one of hundreds of E. coli strains, the vast majority of which are harmless.  Strain 0157:H7 is quite virulent and produces a powerful toxin that can cause severe illness and even death and is the leading cause of food and waterborne illness in the U.S.  Routinely found on cattle farms and in the intestines of healthy livestock, E. coli outbreaks occur when meat becomes tainted during slaughter, organisms contaminate the grounding process, and tainted meat is released and consumed by the public.  According to Center of Disease Control (CDC) estimates, there are over 70,000 cases of infection yearly with 2,100 hospitalized and 61 fatalities as a direct result of E. coli infections and its complications.  A recent study estimated the annual cost of E. coli O157:H7 illnesses to be $405 million (in 2003 dollars), including $370 million for premature deaths, $30 million for medical care, and $5 million for lost productivity.  It has been estimated that for every laboratory-confirmed E. coli O157:H7 infection, another four-to-eight symptomatic cases are missed.

In 2007, meat producers were forced to recall over 33.3 million pounds of beef products, including the 21.7 million pound recall that propelled New Jersey-based Topps Foods into bankruptcy.  In June, United Food Group was forced to recall 5.7 million pounds of E. coli-laced ground beef.  E. coli also forced the recall of 3.3 million pounds of Totino’s and Jeno’s frozen meat pizza and, in two separate recalls, Cargill had to recall over 1.9 million pounds of contaminated beef.  Most of the big recalls of 2007 remain on the active case list of the Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture (USDA).

Nebraska Beef expanded its voluntary recall include all 5.3 million pounds of meat produced for ground beef between May 16 and June 26, ten times the amount in the original recall which involved beef sent to Nebraska, Colorado, Illinois, Michigan, New York, Pennsylvania, and Texas.  It is not clear if any contaminated or recalled beef was sent to additional states, but contaminated beef was distributed in Illinois, New York, and Pennsylvania; beef products were sent to Colorado and Texas for further processing.  Because the products in the expanded recall were processed by other companies, there will likely not be the establishment number "EST 19336" on products available to consumers.

This is not the first time Nebraska Beef has been in the epicenter of questionable practices and food contamination.  In 2003, the USDA went to court to try to shut down Nebraska Beef’s Omaha packing plant after citing it for numerous violations.  Three years later, Minnesota public health and USDA officials linked an E. coli 0157:H7 outbreak in ground beef that killed a Minnesota woman to Nebraska Beef.  In 2007, Nebraska Beef sued the USDA saying its inspectors had unfairly targeted it.

The Nebraska Beef recall follows the June 25 recall by Kroger Company of ground beef sold in Michigan and central and northwestern Ohio.  Nebraska Beef is the supplier involved in the original recall.  Kroger listed May 21-July 5 for most ground beef products and July 11-21 for Private Selection Natural ground beef sold in 16 ounce packages in the self-service meat case at Kroger, Dillons, Fred Meyer, Baker's, Smith's, and Fry's stores.  Kroger stores include these and QFC, Ralphs, King Soopers, City Markets, Hilander, Owen's, Pay Less, and Scott's stores.  The Agriculture Department has labeled the recall a Class I, which carries a high health risk.  More cases are likely because the Centers for Disease Control and Prevention (CDC) estimate that for every incident of E. coli reported, 20 go unreported.  E. coli 0157:H7 symptoms can include stomach cramps, vomiting, bloody diarrhea, dehydration, and fever.

Food borne illnesses are on the rise, in part, due to the challenges in policing an outdated and under-funded food-surveillance system overwhelmed by the emergence of mega-farms, -distribution centers, and -transporters.  Worse, scientists have expressed concern that infections from antibiotic resistant E. coli are spreading; several countries now report such cases.  Worse, emerging data confirms the negative health effects of E. coli can remain for months and years; can have long-term, lasting effects; and can appear months or years after the original illness.

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.

This year, E. coli contamination has hurt meat processors large and small.  The 67-year old Topps Meat Company filed for bankruptcy after it recalled more than 21 million pounds of tainted meat that made hundreds of people ill.  Even giants like Tyson Fresh Meats and Cargill Meat Solutions have seen their reputations sullied by E. coli recalls.  The meat industry says it spends $350 million a year to keep E. coli out of meat, yet the recalls and outbreak keeps coming.

Most of the E. coli meat recalls have involved ground beef, a product uniquely susceptible to E. coli contamination because grinding can mix live E. coli bacteria throughout the meat, and consumers often undercook their hamburgers.   Meat processors use a variety of methods to keep this from happening, including hosing down cattle carcasses with chemicals before processing them, exposing the carcasses to extremely hot steam to kill bacteria, employing steam vacuums to suck away microbes and using elaborate gear to test hundreds of meat samples a day.  But as one disease expert told the New York Times, "If you gave me a million, zillion dollars and said give me a plant that doesn't have E. coli, I couldn't do it."

Because it appears impossible to prevent E. coli from contaminating meat at processing plants, the common sense thing to do would be to keep tainted meat off of store shelves.  But although the US Department of Agriculture (USDA) recommends that processors hold meat shipments until tests confirm it to be pathogen free, not all processors do this.  Rather, they put ground beef on the market and recall it later if tests find E. coli contamination.   The meat industry rationalizes this approach by saying that E. coli contamination can be eliminated by cooking ground beef thoroughly.  But clearly, as the number of E. coli poisoning cases illustrates, this is not an adequate response.   Many consumer advocates are now pushing for the USDA to adopt a mandatory "test and hold" policy.   They argue that if E. coli contamination can't be eliminated at the processing facility, then meat should be kept off of store shelves until it has been tested disease free.

The American Foods Group ground beef recall was issue on November 24, 2007.  The US Department of Agriculture (USDA) deemed the recall a Class I action, with health risks listed as "high." The American Foods Group recall involved ground beef distributed to stores in Indiana, Kentucky, Maryland, Ohio, Tennessee, Wisconsin and Virginia.  The E. coli contaminated ground beef was produced at the American Foods Group meat packing plant in Green Bay, Wisconsin on October 10.  The products where distributed for further processing and repackaging, so the tainted ground beef will not bear the processor's establishment number.  As the use-by date for products subject to this recall may have expired, consumers can contact their retailers to ask if they received any of these products and if so, consumers are urged to look in their freezers for these products and return or discard them if found.

According to the Centers for Disease Control, E. coli is responsible for sickening 73,000 people every year, and of those, 60 will die from the disease. E. coli is marked by 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. 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 will cause a disorder called hemolytic uremic syndrome, which can be life-threatening.

E. coli tainted meat has become a major health problem, as the number of outbreaks and meat recalls blamed on this deadly bacteria have reached record levels in recent months. So far this year, there have been dozens of recalls of E. coli contaminated meat, more than double what they where in 2006. Often, the slow action by meat processors, the USA and other agencies charged with protecting the US food supply allows E. coli contaminated foods to sicken thousands of people across the country.

In September 2006, bagged fresh baby spinach sold by the Dole Food Company was linked to an E. coli outbreak that was blamed for the deaths of three people and illness in 200 others. Health officials traced the source of that E. coli contamination to a cattle ranch adjacent to the California field where the spinach was grown. It is believed that runoff from the ranch that was contaminated with cattle feces made its way into the spinach field.  Since then, several other recalls of E. coli contaminated lettuce and other greens have made headlines.

Recently growers and processors in California's Central Valley formed a safety group, and 118 companies have signed on to the California Leafy Green Handler Marketing Agreement. Safety precautions covered by the agreement include testing the water supply monthly for E. coli and keeping animals off farmland.  But signing onto that agreement is strictly voluntary, although once growers do sign on, they are legally bound to adhere to the standards. 

The USDA is considering implementing a national version of those industry-developed standards that followed the E. coli outbreak and now govern California farmers and leafy green handlers.  While the USDA is weighing both voluntary and mandatory standards, it has been reported that the agency favors a voluntary program that allows flexibility. Such a plan won't satisfy many consumer advocates, who are pushing for the USDA to have the power to order recalls of contaminated foods.

While many leafy green growers favor the adoption of national standards by the USDA, others are not so enthusiastic.   The Santa Cruz-based Community Alliance with Family Farmers is one group lobbying to change the rules imposed by the California Leafy Green Products Handler Marketing Agreement, and would likely oppose similar rules instituted by the USDA.  Small farms that grow traditional leafy greens sold only by the head or the bunch should be exempt from strict new growing and processing guidelines created in the wake of the 2006 spinach E-coli outbreak, says the Alliance. Instead, bagged salads - linked to that outbreak and most of the bacteria-related illnesses involving leafy greens in the past decade - should be the target of new food-safety regulations, the group argues.  The alliance said the new rules, which it call impractical and expensive, threaten the livelihood of small-farm operators and hurt the environment.

For now, the USDA is only considering new leafy green regulations, and the agency is looking for the public's input.   Citizens are invited to send the USDA comments regarding new regulations by Dec. 3 to Docket Clerk, Marketing Order Administration Branch, Fruit and Vegetable Programs, AMS, USDA, 1400 Independence Ave. SW, STOP 0237, Washington, DC 20250-0237 or e-mail to www.regulations.gov Reference docket No. AMS-FV-07-0090.
E. Coli Fresh Spinach Outbreak USDA

The USDA is considering new regulations for fresh leafy greens following the 2006 fresh spinach e. coli outbreak that sickened hundreds.

The problems with the American Foods Group ground beef where uncovered by the Illinois Department of Health which had been investigating E. coli poisoning in two people.   According to the Centers for Disease Control (CDC), E. coli is responsible for sickening 73,000 people every year, and of those, 60 will die from the disease. E. coli is marked by 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. 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 will cause a disorder called hemolytic uremic syndrome, which can be life-threatening.

The American Foods Group ground beef recall involves ground beef distributed to stores in Indiana, Kentucky, Maryland, Ohio, Tennessee, Wisconsin and Virginia.  The E. coli contaminated ground beef was produced at the American Foods Group meat packing plant in Green Bay, Wisconsin on October 10.  The products where distributed for further processing and repackaging, so the tainted ground beef will not bear the processor's establishment number. 

The products included in the recall are:

_Bulk weight packages of "BEEF, FINE GROUND 73/27." Each shipping label bears a product code of "65000."
_Bulk weight packages of "BEEF, FINE GROUND 75/25." Each shipping label bears a product code of "65800."
_Bulk weight packages of "BEEF SIRLOIN, FINE GROUND 90/10." Each shipping label bears a product code of "66000."
_Bulk weight packages of "BEEF, FINE GROUND 80/20." Each shipping label bears a product code of "66400."
_Bulk weight packages of "BEEF, FINE GROUND 75/25." Each shipping label bears a product code of "19900."
_Bulk weight packages of "BEEF, FINE GROUND 73/27." Each shipping label bears a product code of "20100."
_Bulk weight packages of "BEEF CHUCK, FINE GROUND 82/18." Each shipping label bears a product code of "20600."
_Bulk weight packages of "CHOP BEEF STEAK, FINE GRIND "86/14." Each shipping label bears a product code of "30000."
_Bulk weight packages of "BEEF SIRLOIN, FINE GROUND 92/08." Each shipping label bears a product code of "30400."
_Bulk weight packages of "BEEF ROUND, FINE GROUND 87/13." Each shipping label bears a product code of "30200."
_Bulk weight packages of "BEEF, FINE GROUND 80/20." Each shipping label bears a product code of "30700."
_Bulk weight packages of "BEEF CHUCK, FINE GROUND 82/18." Each shipping label bears a product code of "31400."
_Bulk weight packages of "BEEF, FINE GROUND 93/07." Each shipping label bears a product code of "31600."
_Bulk weight packages of "BEEF, FINE GROUND 73/27." Each shipping label bears a product code of "31700."
_Bulk weight packages of "BEEF MODIFIED, FINE GROUND 93/07." Each shipping label bears a product code of "31900."

E. coli tainted meat has become a major health problem, as the number of outbreaks and meat recalls blamed on this deadly bacteria have reached record levels in recent months. So far this year, there have been dozens of recalls of E. coli contaminated meat, more than double what they where in 2006. Often, the slow action by the US Department of Agriculture and other agencies charged with protecting the US food supply allows E. coli contaminated foods to sicken thousands of people across the country.

• Cook all ground beef and hamburger thoroughly.
• If you are served an undercooked hamburger or other ground beef product in a restaurant, send it back for further cooking. You may want to ask for a new bun and a clean plate, too.
• Avoid spreading harmful bacteria in your kitchen. Keep raw meat separate from ready-to-eat foods. Wash hands, counters, and utensils with hot soapy water after they touch raw meat. Never place cooked hamburgers or ground beef on the unwashed plate that held raw patties. Wash meat thermometers in between tests of patties that require further cooking.
• Drink only pasteurized milk, juice, or cider.
• Wash fruits and vegetables under running water, especially those that will not be cooked. Avoid swallowing lake or pool water while swimming.
• Make sure that persons with diarrhea, especially children, wash their hands carefully with soap after bowel movements to reduce the risk of spreading infection, and that persons wash hands after changing soiled diapers.