Wisc Dept of Health found the outbreak strain of E. coli in a bag of Fresh Express brand Leafy Green Romaine collected from an ill person’s home. This allowed them to identify one of the growers who also provided Romaine to others linked to this outbreak.
https://www.fda.gov/food/outbreaks-foodborne-illness/investigation-e-coli-o157h7-outbreak-linked-romaine-salinas-california-november-2019
Investigation of E. coli O157:H7 Outbreak Linked to Romaine from Salinas, California, November 2019
FDA continues to warn against eating romaine from Salinas; farm investigations continue
December 19, 2019
Case Counts
- Total Illnesses: 138
- Hospitalizations: 72
- Deaths: 0
- Last illness onset: December 1, 2019
- States with Cases: AZ (3), CA (4), CO (6), FL (2), IA (1), ID (3), IL (10), MD (5), MI (1), MN (5), MT (1), NE (2), NJ (9), NC (2), NM (2), OH (12), OR (1), PA (17), SC (1), SD (1), TN (1), TX (6), VA (6), WA (4), WI (33)
FDA continues to actively investigate the cause of this outbreak. An investigation team consisting of staff from FDA, CDC, the California Department of Public Health and the California Department of Food and Agriculture are attempting to identify any factors that could have led to contamination at a common farm identified by traceback. This investigation involves assessing and sampling soil, animal droppings, compost, water, and other potential environmental sources at the ranches of this grower. The samples and information collected during the farm investigations will be analyzed.
The Wisconsin Department of Health Services recently reported that they identified the outbreak strain of E. coli O157:H7 in an unopened bag of Fresh Express brand Leafy Green Romaine collected from an ill person’s home. The source of the romaine identified in the bag was Salinas, California. It was determined that one of the growers of this product also supplied romaine linked to other E. coli outbreaks that FDA is investigating.
These outbreaks are each caused by strains that are different from each other and different from the larger outbreak. One of the additional outbreaks, in Washington state, is potentially linked to romaine lettuce. The other outbreak, with cases in the U.S. and Canada, is linked to Fresh Express Sunflower Crisp Chopped Salad Kits.
What Products are Recalled?
On Nov. 21, 2019, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced a recall by Missa Bay, LLC, a Swedesboro, N.J. establishment, of approximately 75,233 pounds of salad products that contain meat or poultry because the lettuce ingredient may be contaminated with E. coli 0157:H7. Products in this recall were produced with the same lot of lettuce that was used to produce the packaged salad that the Maryland Department of Health found to contain E. coli 0157:H7.
The products subject to the recall can be found in a spreadsheet on the FSIS website. FSIS will likely update the poundage as more information becomes available. FSIS has posted product labels on its website.
The products subject to recall bear establishment number “EST. 18502B” inside the USDA mark of inspection. These items were shipped to distribution locations in Alabama, Connecticut, Florida, Georgia, Illinois, Indiana, Louisiana, Maine, Maryland, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, New Jersey, New York, North Carolina, Ohio, Pennsylvania, South Carolina, Virginia and Wisconsin.
Consumers with questions regarding the recall can contact Mary Toscano, Consumer Affairs Manager for Bonduelle at 1-800-800-7822. Members of the media with questions regarding the recall can contact the Bonduelle Newsroom at (626) 678-2222 or bfa-newsroom@bonduelle.com.
What is E. coli?
E. coli are mostly harmless bacteria that live in the intestines of people and animals and contribute to intestinal health. However, eating or drinking food or water contaminated with certain types of E. coli can cause mild to severe gastrointestinal illness. Some types of pathogenic (illness-causing) E. coli, such as Shiga toxin-producing E. coli (STEC), can be life-threatening.
People infected with pathogenic E. coli can start to notice symptoms anywhere from a few days after consuming contaminated food or as much as nine days later. Generally, the symptoms include severe stomach cramps, diarrhea, fever, nausea, and/or vomiting.
The severity or presence of certain symptoms may depend on the type of pathogenic E. coli causing the infection. Some infections can cause severe bloody diarrhea and lead to life-threatening conditions, such as a type of kidney failure called hemolytic uremic syndrome (HUS), or the development of high blood pressure, chronic kidney disease, and neurologic problems. Other infections may have no symptoms or may resolve without medical treatment within five to seven days.
On Nov. 21, 2019, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced a recall by Missa Bay, LLC, a Swedesboro, N.J. establishment, of approximately 75,233 pounds of salad products that contain meat or poultry because the lettuce ingredient may be contaminated with E. coli 0157:H7. Products in this recall were produced with the same lot of lettuce that was used to produce the packaged salad that the Maryland Department of Health found to contain E. coli 0157:H7.
The products subject to the recall can be found in a spreadsheet on the FSIS website. FSIS will likely update the poundage as more information becomes available. FSIS has posted product labels on its website.
The products subject to recall bear establishment number “EST. 18502B” inside the USDA mark of inspection. These items were shipped to distribution locations in Alabama, Connecticut, Florida, Georgia, Illinois, Indiana, Louisiana, Maine, Maryland, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, New Jersey, New York, North Carolina, Ohio, Pennsylvania, South Carolina, Virginia and Wisconsin.
Consumers with questions regarding the recall can contact Mary Toscano, Consumer Affairs Manager for Bonduelle at 1-800-800-7822. Members of the media with questions regarding the recall can contact the Bonduelle Newsroom at (626) 678-2222 or bfa-newsroom@bonduelle.com.
What is E. coli?
E. coli are mostly harmless bacteria that live in the intestines of people and animals and contribute to intestinal health. However, eating or drinking food or water contaminated with certain types of E. coli can cause mild to severe gastrointestinal illness. Some types of pathogenic (illness-causing) E. coli, such as Shiga toxin-producing E. coli (STEC), can be life-threatening.
People infected with pathogenic E. coli can start to notice symptoms anywhere from a few days after consuming contaminated food or as much as nine days later. Generally, the symptoms include severe stomach cramps, diarrhea, fever, nausea, and/or vomiting.
The severity or presence of certain symptoms may depend on the type of pathogenic E. coli causing the infection. Some infections can cause severe bloody diarrhea and lead to life-threatening conditions, such as a type of kidney failure called hemolytic uremic syndrome (HUS), or the development of high blood pressure, chronic kidney disease, and neurologic problems. Other infections may have no symptoms or may resolve without medical treatment within five to seven days.
Due to the range in severity of illness, people should consult their health care provider if they suspect that they have developed symptoms that resemble an E. coli infection, including HUS, but even healthy older children and young adults can become seriously ill.
People of any age can become infected with pathogenic E. coli. Children under the age of 5 years, adults older than 65, and people with weakened immune systems are more likely to develop severe illness as a result of an E. coli infection. However, even healthy older children and young adults can become seriously ill.
General Food Safety Tips for Retailers
Restaurants and retailers should always practice safe food handling and preparation measures. It is recommended that employees wash hands, utensils, and surfaces with hot, soapy water before and after handling food.
•Regular frequent cleaning and sanitizing of food contact surfaces and utensils used in food preparation may help to minimize the likelihood of cross-contamination.
•Wash and sanitize display cases and refrigerators regularly.
•Wash and sanitize cutting boards, surfaces, and utensils used to prepare, serve, or store food.
•Wash hands with hot water and soap following the cleaning and sanitation process.
General Food Safety Tips for Consumers
People should consult their healthcare provider if they suspect that they have developed symptoms that resemble an E. coli infection.
Consumers should follow these steps for preventing foodborne illness:
•Wash the inside walls and shelves of the refrigerator, cutting boards and countertops, and utensils that may have contacted contaminated foods; then sanitize them with a solution of one tablespoon of chlorine bleach to one gallon of hot water; dry with a clean cloth or paper towel that has not been previously used.
•Wash and sanitize surfaces used to serve or store potentially contaminated products.
•Wash hands with warm water and soap following the cleaning and sanitation process.
Consumers can also submit a voluntarily report, a complaint, or adverse event (illness or serious allergic reaction) related to a food product.
People of any age can become infected with pathogenic E. coli. Children under the age of 5 years, adults older than 65, and people with weakened immune systems are more likely to develop severe illness as a result of an E. coli infection. However, even healthy older children and young adults can become seriously ill.
General Food Safety Tips for Retailers
Restaurants and retailers should always practice safe food handling and preparation measures. It is recommended that employees wash hands, utensils, and surfaces with hot, soapy water before and after handling food.
•Regular frequent cleaning and sanitizing of food contact surfaces and utensils used in food preparation may help to minimize the likelihood of cross-contamination.
•Wash and sanitize display cases and refrigerators regularly.
•Wash and sanitize cutting boards, surfaces, and utensils used to prepare, serve, or store food.
•Wash hands with hot water and soap following the cleaning and sanitation process.
General Food Safety Tips for Consumers
People should consult their healthcare provider if they suspect that they have developed symptoms that resemble an E. coli infection.
Consumers should follow these steps for preventing foodborne illness:
•Wash the inside walls and shelves of the refrigerator, cutting boards and countertops, and utensils that may have contacted contaminated foods; then sanitize them with a solution of one tablespoon of chlorine bleach to one gallon of hot water; dry with a clean cloth or paper towel that has not been previously used.
•Wash and sanitize surfaces used to serve or store potentially contaminated products.
•Wash hands with warm water and soap following the cleaning and sanitation process.
Consumers can also submit a voluntarily report, a complaint, or adverse event (illness or serious allergic reaction) related to a food product.
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