Flaws in the Fundamental Food Safety System Plague Chipotle

Chipotle seems a lot like the Titanic, that early 20th century ship that sank after hitting an iceberg.  As we came to find out with the Titanic, issues in the fundamental structural, particularly poorly made rivets , were not able to hold when the impact occurred.

Similarly, we are seeing cracks in the fundamental food safety structure within Chipotle that go far beyond the E. coli outbreak which as been blamed on local supplier issues.  First, this E.coli outbreak looks to be more than a local issue when you see that cases have occurred across the country.  Then, this week, an outbreak of norovirus was linked to the Boston Chipotle outlet.  And yesterday, a store in Seattle was shut down due to numerous food safety violations.

Issues can occur, but you would think that after a major outbreak, an organization would be able to button down the hatches until the storm has passed.  But this has not been the case.  First, there was an under estimation with regard to the scope of the E. coli outbreak coupled with the fact that they have not been able to identify the source.  Then to have a norovirus outbreak on the other side of the country - clearly an issue with their personal hygiene program and illness control of employees.  Then back to the west coast where a store was shut down to food safety violations - lack of hand washing, poor temperature control.

Unlike the Titanic, Chipotle is expected to remain afloat.  However, more than a simple fix will be needed to get this ship sailing in the right direction.  Immediate corrective action seems to be needed across their 1700 establishments.  Continued issues, however small, will be broadcast far and wide now that the company is in the media and regulators crosshairs.  Talking about fixing is easy compared to actually fixing....and talking about fixing followed by further issues will completely erode public trust.  At what point do you shut them all down to take a real stand on food safety?  Fixing those rivets is a serious undertaking, but until its done correctly, the ship will continue to flounder.

CDC Outbreak News
http://www.cdc.gov/ecoli/2015/o26-11-15/index.html
 Multistate Outbreak of Shiga toxin-producing Escherichia coli O26 Infections Linked to Chipotle Mexican Grill Restaurants

December 4, 2015

Bagged Celery / Salad Items Recalled after Linked to E. coli in Costco Chicken Salad

UPDATE 12/8/15 - FDA was not able to culturally confirm the E. coli in the Taylor Farms Product that was associated with the Costco Chicken Salad Product.   While the PCR results were positive, the FDA was not able to isolate the organism and confirm that it was actually there (cultural confirmation).  So basically, certain genes were present, but the organism was not able to found.


11/30/15
Taylor Farms is recalling a number of celery and other bagged lettuce items after chopped celery those items were identified as the source of E. coli O157:H7 in the Costco chicken salad E. coli outbreak.  There have been at least 19 cases reported with two of those developing HUS (hemolytic uremic syndrome, a type of kidney failure).

Taylor Farms prepares these ready-to-eat salad items for retail as well as foodservice use.  Operations such as Costco use bagged chopped celery in their food preparation area rather than having to wash and chop their own celery.  Taylor Farms would be responsible for ensuring the safety of the items, often utilizing multiple wash steps with some type of sanitizer.


FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm474601.htm
Recall: Firm Press Release
Taylor Farms Pacific, Inc. Recalls Celery Products Because Of Possible Health Risk

For Immediate Release
November 26, 2015
Contact  Consumers  Taylor Farms Pacific, Inc.  (209) 830-3141

Firm Press Release

Taylor Farms Pacific, Inc. of Tracy, CA, is recalling the products listed below because they may include celery which could potentially contain E. coli 0157:H7. The products listed below are being recalled out of an abundance of caution due to a Celery and Onion Diced Blend testing positive for E. coli 0157:H7 in a sample taken by the Montana Department of Health. The Celery and Onion Diced Blend tested by the state of Montana was used in a Costco Rotisserie Chicken Salad that has been linked to a multi-state E. coli 0157:H7 outbreak.

Chicken Salad Recalled Due to Potential Link to E. coli Illnesses

 Costco is recalling chicken salad in several western states due to a state health department E. coli outbreak investigation that is focusing on chicken salad purchased in its Colorado stores.

While E. coli O157:H7 has not been associated with chickens, cross contamination can occur in facilities that also handle higher risk items such as beef.  It can also be found in produce items that were subject to contamination.

Colorado Department of Public Health
https://www.colorado.gov/pacific/cdphe
Chicken salad pulled from Colorado Costco shelves for E.coli
Mark Salley| 303-692-2013 |mark.salley@state.co.us
FOR IMMEDIATE RELEASE: Nov. 23, 2015
 
DENVER – The Colorado Department of Public Health and Environment is working with other western states and the CDC to investigate illnesses due to E. coli O157:H7 from chicken salad purchased at Colorado Costco stores in late October.

Unpasteurized Apple Juice Leads to Two Outbreaks

Fresh apple cider in autumn...nothing better.

But unfortunately, contamination on apples can make its way into the cider unless preventive controls are taken.  So far this season, there have been two examples of contamination in fresh cider.

A small California farm stand, High Hill Ranch, was linked to seven cases of E. coli illness among  residents who consumed the unpasteurized apple juice from High Hill Ranch in mid-October.
In an statement issued by the owners of the farm, it appears that they are missing the point (below).
E. coli is more likely to be picked up from ground apples (wind fallen apples, drops, or whatever you want to call them).

A second case in Illinois may be a case of cryptosporidium, a parasite often originating from a contaminated water source, such as contaminated wash water or irrigation water.  Again, apples off the ground can be an issue.

Many folks like to have that fresh juice, however having it processed can eliminate any potential risk.  This is the reason the Juice HACCP regulation of 2001 was implemented.  There are other means of having it process that do not impact the flavor as much as heat pasteurization.  One is UV treatment and the other is high pressure processing.  These two methods impact flavor less but can help retain that fresh

County of El Dorado
https://www.edcgov.us/pressreleasedetail.aspx?id=30064771392
High Hill Ranch Issues Voluntary Recall of Unpasteurized Apple Juice

Department: Public Health Contact: Creighton Avila  Phone#: (530) 621-5153
Date: October 23, 2015

High Hill Ranch, located in the community of Camino in El Dorado County, has initiated a voluntary recall of its unpasteurized apple juice following notification from local health officials of suspected contamination with bacteria, likely Escherichia coli (E. coli.). El Dorado County health officials are warning consumers to not drink and dispose of any unpasteurized apple juice purchased from High Hill Ranch on or after October 6, 2015.

Nebraska Establishment Recalls 167,000 lbs of Ground Beef After E. coli Positive Test Result

A Nebraska meat establishment is recalling approximately 167,000 lbs of ground meat after USDA found a positive sample in their 'in-commerce' testing.  There have been no reported illnesses.

USDA News Release
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2015/recall-135-2015-release
All American Meats, Inc. Recalls Ground Beef Products Due to Possible E. Coli O157:H7 Contamination
Class I Recall 135-2015
Health Risk: High Nov 1, 2015

Congressional and Public Affairs   Kristen Felicione  (202) 720-9113 

WASHINGTON, Nov. 01, 2015 – All American Meats, Inc., an Omaha, Neb. establishment, is recalling approximately 167,427 pounds of ground beef products that may be adulterated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

Chipotle Shuts West Coast Locations After Linked to E. coli Outbreak

UPATE - 12-21-15 - CDC reports that a total of 53 people have become infected in 9 different states.  From the CDC report - "The number of ill people reported from each state is as follows: California (3), Illinois (1), Maryland (1), Minnesota (2), New York (1), Ohio (3), Oregon (13), Pennsylvania (2), and Washington (27)."

Update - 11/4/15 - Reports have the total number of cases at 35 (as of Tuesday, 11/3) for those infected by E. coli O26.   


11/2/15
Chipolte restaurants closed 43 west coast restaurants because of a potential link to E. coli outbreak.  As of the Oct 31st, there were 22 reported illnesses.  The ingredient source of E. coli has not yet been identified.

This is the third major outbreak associated with the chain. In September, a California location was involved in a Norovirus outbreak where 80 individuals become ill.  In the same month, 22 locations were linked to 64 cases of Salmonella infection.  In this case, tomatoes were pinned as the source.

This has had a impact on the business as the stock price has dropped to a 4 month low.


Reuters Business News
http://www.reuters.com/article/2015/11/02/us-chipotle-ecoli-idUSKCN0SQ2CE20151102
Chipotle shuts Seattle, Portland stores after E. coli outbreak
Sun Nov 1, 2015 10:59pm EST
Related: Health, Mexico
NEW YORK/LOS ANGELES | By Ransdell Pierson and Lisa Baertlein
Chipotle Mexican Grill Inc said on Sunday it had closed all its restaurants in two West Coast markets due to a reported outbreak of E. coli bacteria that is being investigated by the company and health authorities.

Study - Removing Pathogens from Produce by Brushing or by Peeling

In this month's Journal of Food Protection, a research article looks at removing pathogens from the surface of produce by brushing and peeling.  Celery, carrots, honeydew and cantaloupes were inoculated with high does of pathogens, brushed and or peeled, and then analyzed.

In the end, it comes down to this  - if, as in this study, produce is heavily contaminated with pathogens, those pathogen can be difficult to remove with either brushing or peeling, especially once the brushes or peelers become contaminated.  But in reality, with very few exceptions where GAPs are not follow, pathogens are absent from produce.

A few of the findings:

• "Pathogen removal (either E. coli O157:H7 or Salmonella) was significantly lower from contaminated cantaloupes than from other contaminated produce items".  Yeah, it's the rougher surface, so it is going to stick there.
• "Both pathogens could still be detected on all produce items brushed with any of the three brush types suggest that contamination of the peeler is a likely route for transfer of pathogens from the surface to the internal tissues."  Once your cleaning tools encounter contamination, they can spread it. 
• "The incidence of contamination for the nylon brush was significantly lower than that for the Sparta brush, which in turn was significantly lower than that for the scouring pad."  The harder to clean the brush or pad, the more that it can contaminate.
• "To reduce risk further, consumers should be advised that brushing or peeling under running water may be beneficial for limiting contamination of the utensil and thus the risk of cross contamination to noncontaminated produce items subsequently processed with the same utensil."  Keep your brushes and peelers clean.

A Sparta Brush

 

Journal of Food Protection®, Number 9, September 2015, pp. 1624-1769, pp. 1624-1631(8)

Role of Brushes and Peelers in Removal of Escherichia coli O157:H7 and Salmonella from Produce in Domestic Kitchens

Authors: Erickson, Marilyn C.¹; Liao, Jean²; Cannon, Jennifer L.²; Ortega, Ynes R.²

Abstract (bulletized)

Vermont Burger Joint Linked to E. coli Outbreak

A Vermont burger joint has been linked to  7 cases of E. coli. 

Of course it is one of these gourmet burger joints...where they perhaps like to undercook the burgers?..  To see if this is the case, I went to the reviews.

Trip Advisor  (these were within the first 20 reviews I checked)
"We went to Worthy Burgers after hearing much hype about what great burgers they served, I am always looking to a great burger. There were 4 people in our party and we all agreed that although the burgers were good, they fell short of what we would consider a great burger. One of our main complaints was the all the burgers were prepared rare. They do clearly state the burgers will be service pink in the middle, but all 4 burgers were red in the middle. My wife asked if her burger burger could be cooked more and they willing prepared another burger but that was also arrived rare. They should realize not everyone likes their burgers rare and asked how you would like it cooked.

"My rare burger was a large, almost meatball like sphere of meat centered in a dry, almost stale bun with three wilted rings of bermuda onion. Its degree of doneness was so far from rare the best color description I could say it was, was grey with no pink discernible.
Not to be outdone, L's medium rare burger was a lighter shade of pale grey than mine"

And a professional review in Seven Days:
"The burger was slightly underseasoned, a paler cousin to the world-class patties at Worthy’s closest Burlington cognate, the Farmhouse Tap & Grill. A thin strip of pink made it look juicier than it actually was. "

Yep, you need to cook that select grass fed burger to the right temperature, just like any hamburger.  And for those that like that rare hamburger, or refuse to use a thermometer - is it worth the risk?


Valley News
http://www.vnews.com/news/18747830-95/vt-officials-continue-e-coli-investigation
 Vt. Officials Continue E. Coli Investigation


By Jordan Cuddemi  Valley News Staff Writer
Friday, September 25, 2015   (Published in print: Friday, September 25, 2015)
 
South Royalton — A South Royalton restaurant voluntarily closed for several days recently and switched food vendors after being contacted by state officials who are investigating an E. coli “cluster” that has sickened at least five people.

Food Truck Provider Linked to E.coli Outbreak at Farmers' Market

Mexican food sold at a farmers' market in King County, WA (Seattle) is being linked to E. coli outbreak.  According to a recent report, there are now 10 illnesses.

The vendor, Los Chilangos, utilizes food trucks for providing food.   Food trucks are a growing trend, especially on the west coast.  While farmers' markets was the venue in this case, I think it is important to note that this is not what one would consider as the traditional farmers' market food vendor.  However, both farmers' markets and food trucks are gaining additional scrutiny from food safety professionals, because both are easier markets to enter for boding food entrepreneurs.

 

 

KIROTV.com

http://www.kirotv.com/news/news/e-coli-case-being-investigated-king-county/nnWgd/

Health investigators: E. coli cases linked to food sold at farmers markets

Updated: 11:18 p.m. Tuesday, Sept. 1, 2015 | Posted: 3:54 p.m. Tuesday, Sept. 1, 2015

 By KIRO 7 STAFF

 

King County Public Health is investigating six E. coli cases that appear to be linked to a food sold at local farmers markets.

• 6 sickened
• 3 hospitalized
• Los Chilangos food service shut down
• Owners working with health department

“Through a few initial interviews with ill people, we determined that everyone who became sick had something in common – they ate food prepared by, a local food vendor called Los Chilangos,” Public Health staff said in a statement.

 

Los Chilangos serves food at seven farmers markets in King and Snohomish counties, operates two food trucks, and also caters events. The kitchen was told to stop producing food, as were the food trucks that used it. 

Consumer Reports Ground Meat Report - Hype versus True Risk

Consumer reports released a study of pathogenic bacteria found in ground beef titled – How Safe Is Your Ground Beef . The tag line – “If you don’t know how the ground beef you eat was raised, you may be putting yourself at higher risk of illness from dangerous bacteria. You okay with that?”

So Consumer Reports bought 300 packages of ground meat and tested for E. coli (including O157 and six other toxin-producing strains), enterococcus, salmonella, and staphylococcus aureus. Plus they tested for antibiotic resistance.
Results –
· All samples contained indicator organisms – enterococcus and generic E. coli.
· C. perfringens – 20 percent of the samples.
· S. aureus – 10 percent of the samples
· Salmonella – 1 percent
· Beef from conventionally raised cows was more likely to have bacteria overall, as well as bacteria that are resistant to antibiotics, than beef from sustainably raised cows. 18 percent of conventional beef samples were contaminated with superbugs—the dangerous bacteria that are resistant to three or more classes of antibiotics—compared with just 9 percent of beef from samples that were sustainably produced.
· The rest of the article goes on to state why they believe sustainably produced is safer than conventional.

Agree – there are pathogens, namely Salmonella and STEC E. coli, that can be present in meat, and when that meat is ground, these pathogens are distributed throughout. So if you undercook ground meat (aka rare or medium rare), the pathogens, if present, can survive and then may cause illness. So it is important to cook ground meat to 160ºF. and of course, verify with a thermometer.

The fact that ALL samples contained enterococcus and generic E. coli shows that ground meat is not sterile and because the indicators are present, we know that there is always the likelihood of pathogens being present. But it is important to point out, there was a very low levels of Salmonella and that no pathogenic E. coli were able to be isolated from their samples.

The study also looked at the prevalence (absence vs presence) for S. aureus and C. perfrigens as a indicator of safety.   First, these organisms only cause illness when the numbers are exceedingly high, so just being present is not as important as the number. These organisms are commonly found in the environment and in food at low numbers that have no health effect. Humans have a high prevalence of S. aureus in their nasal passage and C. perfringens in their intestines.

The antibiotic resistance numbers were not clear cut in that there are many variables. This is not anything different than has been found before.   However, the prevalence of the two most important pathogens in beef related illnesses (STEC E.coli and Salmonella) were too low, so nothing could be said with regard to that.   And there was no differentiation on which antibiotics (those used for humans, those used for animals, and those not really used).   

Unlike studies that are published in peer-reviewed journals, this study is not peer reviewed.  Also, it would have been better to look at numbers for S. aureus and C. perfringens rather than prevalence.

The other issue is determining what is more sustainable....that is, what provides the lowest carbon footprint while being able to feed a growing population.

Take home– if you want to buy organic or grass fed beef because you think it tastes better, great....if you are willing and able to pay the higher price.  But saying it is safer based upon these results may be more hype than true risk.  But of course the main stream media will push the hype.

Regardless, it is important to cook ground meat to the proper temperature and to handle it properly.

Summary Data for Beef and Veal Carcass Baseline Survey

In USDA's Constituent Update, July 2, 2015,  FSIS provides a summary of preliminary data for the first six months of the Beef and Veal Carcass Baseline Survey (B-VCBS) that looks at the prevalence of Salmonella and E.coli on carcasses, - after removing the hide, and after cleaning the carcass (before it goes into the chiller - pre-chill).  FSIS is collecting swab samples from steers, cows, bulls, dairy cows, heifers, and veal carcasses in order to estimate the level of these organisms and to see whether  and to evaluate the pre-evisceration and pre-chill dressing procedures and slaughter controls.  From the document:

What do can be taken away from this:
1) The interventions used by the industry accomplish a big reduction in the level of pathogenic organisms on the meat.
2) Pathogens are present on the meat.  As pointed out in the release, additional interventions may occur after chilling,, so the number of percent positive purchased by the consumer will probably be lower (and have been shown to be lower).  However, consumers must still consider the fact that pathogens can be present.

Bottle Water Recalled Due to E. coli

On June 23rd, a Canadian company recalled bottled water produced at two Pennsylvania bottling facilities.  These plants produced a number of store brands for various retail customers.

Bottling water seems easy, but any manufactured food or beverage product must be produced with adequate food safety systems in place.

In this case, generic E. coli were found, which are not necessarily pathogens.  But the presence of these organisms indicates the potential for enteric pathogens, and at the least, that unsanitary conditions exist.  Companies use E. coli testing because it is a good indicator and is a relatively simple analysis.

Huffington Post
http://www.huffingtonpost.com/2015/06/22/bottled-water-e-coli-contamination_n_7640010.html
14 Brands Of Bottled Water Voluntarily Recalled Due To Potential E. Coli Contamination
By Alena Hall 
Posted: 06/22/2015 5:51 pm EDT Updated: 06/23/2015 11:59 am EDT

A water bottling company that is responsible for 14 different brands issued a voluntary recall on Monday after discovering that one of their spring water sources tested positive for E. coli bacteria.

“E. coli are bacteria whose presence indicates that the water may be contaminated with human or animal wastes," a representative of Niagara Bottling LLC said in a statement. "Microbes in these wastes can cause diarrhea, cramps, nausea, headaches, or other symptoms. They may pose a special health risk for infants, young children, some of the elderly and people with severely compromised immune systems."

Food Safety Quick Hits - Hyperlinks for June 5, 2015

A Colorado meat company is recalling ground elk meat after analysis conducted by the company showed the product was positive for E. coli O157:H7.   The product was packed in 205 eight pound cases containing 8 one pound packages and was shipped to NC, SC, and VA.

A Michigan company is recalling close to 50,000 lbs of pork sausage due to potential contamination of foreign material.  The notice said the issue was discovered during verification testing. 

Study - Wild Animal Poop Can Be a Source of E.coli Contamination

A recent study demonstrated that wild animal poop (aka scat) can serve as a source of E.coli O157:H7 for produce located in close proximity.   In the study, rabbit poop inoculated with E.coli was placed ina romaine lettuce field, the field was irrigated ("foliar irrigation by using typical commercial farming practices for central coastal California"), the lettuce was tested, and 38 of the lettuce had E. coli.  Some good news however, removing the out leaves of lettuce was effective at eliminating the contamination.

The Packer
http://www.thepacker.com/news/romaine-study-examines-wildlife-e-coli
Romaine study examines wildlife, E. coli
By Mike Hornick February 24, 2015 | 5:47 pm EST 

Growers’ removal of wildlife feces from their fields has gained confirmation from a study that supplies new data about how much E. coli O157:H7 can be transferred to romaine from that source by foliar irrigation.

The joint study by Western Center for Food Safety and Food and Drug Administration researchers, published in the February Journal of Food Protection, also aims to provide insights for emerging food safety strategies.

E. coli O157:H7 Outbreak Linked to Cucumbers (Colorado, 2013)

A 2013 outbreak of  E. coli O157:H7, where 9 individuals were infected, appears to be linked to eating sandwiches containing cucumbers.  All ill patrons ate at different shops of the same restaurant chain which all used the same lot of cucumbers.

From the report:

Prior to this outbreak, there have been no documented E. coli O157:H7 outbreaks associated with cucumbers in the United States, per a literature search conducted by CDPHE and by searching for outbreaks on CDC’s Foodborne Outbreak Online Database (http://wwwn.cdc.gov/foodborneoutbreaks/), which captures foodborne outbreak reports generated by local and state health departments and the CDC from 1998 through 2012. An outbreak of E. coli O157:H7 associated with consumption of cucumber salad (consisting of cucumbers, hard-boiled egg, and vinaigrette dressing) affected school-age children from England who were visiting France in 2002 (5). The investigators hypothesized that the cucumbers became contaminated in the growing field. There is evidence that cucumbers can support the growth of E. coli O157:H7 based on a 1993 study by Abdul-Raouf et al (6). The researchers inoculated sliced cucumbers with E. coli O157:H7 and found that the bacteria load increased when storage temperatures were at 21 degrees Celcius (69.8 degrees Fahrenheit). Mukherjee et al conducted microbiological analyses of fresh cucumbers produced by organic and conventional farmers in Minnesota and were not able to isolate E. coli O157:H7 but did find that cucumbers are often contaminated with coliforms, an indicator of fecal contamination (7).

For this particular investigation, it is not clear how the cucumbers could have been contaminated. It is very unlikely that contamination occurred within the 3 implicated Jimmy John’s locations, as no major food handling violations were noted during the environmental assessments and no ill food handlers were discovered. It is more likely that the implicated stores received contaminated cucumbers. Our investigation found no evidence that would support that the cucumbers became contaminated at the Denver-based produce distributor (Colo-Pac Produce, Inc.) or during shipment to the implicated Jimmy John’s locations. 

But it is easy to see that cucumbers can be a source. They are on the ground when harvested, and if not washed sufficiently, that contamination can be transferred to the slice when cut.
  
  
 Marler Blog / Colorado Department of Public Health and Environment
http://www.marlerblog.com/files/2014/12/CDPHE-Final-Report-Dec.-4-2014.pdf-Adobe-Acrobat.pdf
 Outbreak #2013-00-006 - Escherichia coli O157:H7 Outbreak Associated with Cucumbers Consumed at a Sandwich Restaurant Chain – Colorado, October 2013

Summary
 CDPHE and several Denver metropolitan area public health departments investigated an outbreak of Escherichia coli O157:H7 (E. coli O157:H7) that occurred in October 2013. Nine cases were identified, including 1 probable case and 8 laboratory-confirmed cases with matching pulsed-field gel electrophoresis (PFGE) and multiple-locus variable number tandem repeat analysis (MLVA) patterns from E. coli O157:H7 isolated from stool. All 9 cases reported eating sandwiches at Denver-area Jimmy John’s locations in early October 2013. The outbreak investigation consisted of case finding and interviews, 2 separate case-control studies, environmental investigations, produce traceback, and laboratory testing. The results of this investigation indicate that consumption of Jimmy John’s sandwiches containing cucumbers imported from Mexico was the likely cause of the outbreak. To our knowledge, this is the first E. coli O157:H7 outbreak associated with cucumbers reported in the United States. Public health and food safety officials should be aware that cucumbers may be contaminated with E. coli O157:H7, which could cause sporadic E. coli O157:H7 infections as well as outbreaks. As of the date of this report, no other cases of E. coli O157:H7 with the PFGE pattern combination seen in this outbreak were reported in Colorado.

Minnesota E. coli Outbreak Sickens 13 People

Thirteen people have become ill from E. coli O111 in Minnesota, and this is being linked to salad served at Applebees because 7 of the 13 ate at one of five different Applebees.  This indicates it is probably a supplier issue, most likely produce related.

Of course this doesn't stop the Applebees pile-on.  It was hard to find a supporting news story that did not contain Applebees in the title.



Twin Cities News

http://www.twincities.com/health/ci_26146437/e-coli-bacteria-sicken-13-minnesota-health-experts
Minnesota E. coli bacteria sicken 13; experts search for link
By Christopher Snowbeck
csnowbeck@pioneerpress.com
Posted: 07/14/2014 12:01:00 AM CDT
Updated: 07/15/2014 06:32:12 AM CDT

Thirteen people have been sickened, including four who were hospitalized, with food-borne illnesses linked to E. coli bacteria, state health officials said Monday.

Investigators haven't linked the cases to a particular food item, according to an announcement Monday from the Minnesota Department of Health. But all the illnesses were caused by the same genetic strain of E. coli O111, the department said.

Clover Sprouts Linked to E. coli Outbreak

 CDC is reporting that a total of 17 people have become ill from E. coli STEC and this has been linked to raw closer sprouts.  Product was made in Idaho.  Illnesses have been identified in 5 states (ID, MI, MT, UT, and WA).

Raw seed sprouts are a high risk food.  Sprouts have been involved in a number of outbreaks of Salmonella, and in this cases as well as the massive outbreak in Germany, STEC E. coli.



CDC News Release
http://www.cdc.gov/ecoli/2014/O121-05-14/index.html
Multistate Outbreak of Shiga toxin-producing Escherichia coli O121 Infections Linked to Raw Clover Sprouts
Posted June 10, 2014 3:30 PM ET

Highlights

• As of June 9, 2014, a total of 17 persons infected with the outbreak strain of Shiga toxin-producing Escherichia coli O121 (STEC O121) have been reported from five states.
• The number of ill persons identified in each state is as follows: Idaho (3), Michigan (1), Montana (2), Utah (1), and Washington (10).
• 47% of ill persons have been hospitalized. No ill persons have developed hemolytic uremic syndrome (HUS), and no deaths have been reported.
• Epidemiology and traceback investigations conducted by local, state, and federal officials indicated that contaminated raw clover sprouts produced by Evergreen Fresh Sprouts, LLC of Idaho are the likely source of this outbreak.
• In interviews, 12 (86%) of 14 ill persons reported eating raw clover sprouts in the week before becoming ill.
• Raw clover sprouts have not been recalled from Evergreen Fresh Sprouts. Because contaminated sprouts may still be available on the market, CDC recommends that consumers do not eat any raw clover sprouts produced by Evergreen Fresh Sprouts.
• The Washington State Department of Health and the Idaho Department of Health and Welfare are also advising people not to eat raw clover sprouts produced by Evergreen Fresh Sprouts.

Ground Beef Recalled After Linked to E. coli O157:H7 Outbreak

A Michigan company is recalling ground beef after that product was linked to 11 cases of E. coli O157:H7 infection.  Product was shipped to Massachusetts, Michigan, Missouri, and Ohio, and was sold for foodservice use.

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The only way to confirm that ground beef is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature of 160F (Foodservice 155F).  That means you need check those burgers with a thermometer.  Touching it with your finger or looking at color is not good enough.

.

With grilling season here, don't you think it is time to buy one of those nice thermometers and put it to work for the safety of your family and friends?  Yeah, you know it is.

USDA News Release

http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2014/recall-030-2014

Michigan Firm Recalls Ground Beef Products Due To Possible E. Coli O157:H7

Class I Recall 030-2014

Health Risk: High May 19, 2014

Congressional and Public Affairs  Lauren Kotwicki  (202) 720-9113

WASHINGTON, May, 19, 2014 – Wolverine Packing Company, a Detroit, Mich. establishment, is recalling approximately 1.8 million pounds of ground beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

RTE Salad and Sandwich Wrap Products Recalled Due to Potenial Link with an E. coli O157:H7 Outbreak

UPDATE 11/13/13 - From CDC (below), as of 11/10/13, there are a total of 26 cases of people infected with E. coli O157:H7 with 2 cases of HUS.  Traceback analysis conducted by government agencies indicates that Field Fresh Chopped Salad with Chicken and Mexicali Salad with Chili Lime Chicken produced by Glass Onion and sold by Trader Joe's is the likely source.

Initial Report 11/11/13
USDA and FDA are reporting that a California company is recalling approximately 180,000 lbs of ready-to-eat salad and sandwich wrap products due to being linked to an E. coli O157:H7 outbreak (news releases below). FDA and CA Dept of Health have identified a cluster of 26 cases of E.coli infection where patients had consumed pre-packaged items produced by Glass Onion Catering / Atherstone Foods. The recalled product was produced from Sept 29 through Nov 6. This product was shipped to distribution centers in California, Nevada, Arizona, New Mexico, Oregon, Utah, Washington and Texas. This company co-packed product for brands including Trader Joe's and Super Fresh which are included in the recall.  Retailers included Walgreen and Whole Foods.

 

A few interesting items to note:

•  The company produces salad items with and without chicken. E. coli O157:H7 has not been an issue with chicken. Produce items have been linked to E. coli outbreaks in the past (including the 2007 spinach outbreak). The question regarding the chicken is whether they were they cooking their own chicken or was the chicken purchase precooked from another company that could have handled other meat products. Also, the recall was issued based upon an epidemiological field investigation that showed a high correlation to consumption of this company’s product, but at this point, there has not been test positive product samples with the pathogen.
• Glass Onion Catering is a growing business, recently expanding operations, purchasing and retrofitting a 42,500 sq ft facility in 2011, so have only been producing from that facility within the last year or two. The facility was previously owned by a manufacturer of paper rolls (non-food). It will be interesting to see if facility issues had any impact in light of the fact that the operation was retrofitted for food production. Along with moving into a new facility, there is also the rapid expansion in the operation to meet a growing market. When small companies rapidly increase production volume, such as when they pick-up national accounts (in this case, Trader Joe's), an important question is whether they have the necessary systems in place to control quality and ensure safety?
• As for Trader Joe's, here again we have another small co-packing facility (Glass Onion) whose food safety issues have impacted the Trader Joe's brand. Two previous issues where co-packers have negatively impacted the Trader Joe’s brand were peanut butter with Salmonella and frozen chicken dinners with Listeria. While many retailers, including Trader Joe’s, have a model for finding those unique products made by small companies and then bringing those products to a larger market, there can be increased risk to their brand if these smaller companies have a food safety issue.

CDC News Release
Posted November 12, 2013 7:00 PM ET
http://www.cdc.gov/ecoli/2013/O157H7-11-13/index.html

Highlights

 

Read the Advice to Consumers and Retailers »

• As of November 10, 2013, a total of 26 persons infected with the outbreak strain of STEC O157:H7 have been reported from three states.
• The number of ill persons identified in each state is as follows: Arizona (1), California (22), and Washington (3).
• 28% of ill persons have been hospitalized. Two ill persons have developed hemolytic uremic syndrome (HUS), and no deaths have been reported.
• The STEC O157:H7 PFGE pattern in this outbreak is new to the PulseNet database.
• Epidemiologic and traceback investigations conducted by local, state, and federal officials indicate that consumption of two ready-to-eat salads, Field Fresh Chopped Salad with Grilled Chicken and Mexicali Salad with Chili Lime Chicken, produced by Glass Onion Catering and sold at Trader Joe’s grocery store locations, are one likely source of this outbreak of STEC O157:H7 infections.
• On November 10, 2013, Glass Onion Catering voluntarily recalled numerous ready-to-eat salads and sandwich wrap products that may be contaminated with STEC O157:H7.
• Read the list of recalled products regulated by USDA’s Food Safety and Inspection Service (FSIS).
• Read the list of recalled products regulated by the U.S. Food and Drug Administration (FDA)
• Consumers should check their homes and refrigerators for recalled ready-to-eat salad products and wraps.
• Do not eat the recalled products and dispose of any remaining product.
• People who have eaten a recalled product should look for signs of STEC infection.

 

 

    

USDA News Release

 California Firm Recalls Grilled Chicken Salad Products Due To Possible E. Coli O157:H7 Contamination

  

Class I Recall 065-2013

 

Health Risk: High Nov 10, 2013

  

Congressional and Public Affairs

Richard J. McIntire

(202) 720-9113

  

WASHINGTON, November 10, 2013 – Glass Onion Catering, a Richmond, Calif. establishment, is recalling approximately 181,620 pounds of ready-to-eat salads and sandwich wrap products with fully-cooked chicken and ham that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

Children become infected with E. coli at a farms petting zoo

Three children, ages 15 months to 7 years, are ill from E. coli O157:H7 contracted through contact with farm animals at a pumpkin patch in MN. One of the children has been hospitalized with HUS, a very serious condition. Dehns Family Farm and Pumpkin Patch (http://www.dehnspumpkins.com/) is your typical family farm that offers hay rides, a corn maze, wine tasting, and a small petting zoo with farm animals.

As we know, STEC E. coli, as well as other enteric pathogens such as Salmonella, can get onto the hides of farm animals such as cows, sheep, and goats, and these contaminants can be transferred to kids hands. Of course, when kids don’t wash their hands afterwards, those children can become contaminated during eating or just sticking their hands in their mouths.

Farms take on considerable risk when they provide this activity for children. CDC has a webpage and a detailed booklet that provides information on preventing such contamination events. Farms and other organizations should review these before considering whether to hold these animal interactive events such as petting zoos. In this case, the lawsuits are on the way. A hell of a way to lose the farm.

Minnesota Depatment of Health News Release
October 26, 2013http://www.health.state.mn.us/news/pressrel/2013/ecoli102613.html

Health officials investigate E. coli O157 infections at pumpkin patch petting zoo

Three cases confirmed so far

Three Minnesota residents have become ill with confirmed E. coli O157:H7 infections after contact with animals at Dehn's Pumpkins in Dayton, MN, the Minnesota Department of Health reported today.

The three cases were all children, ranging in age from 15 months to 7 years and are residents of the Twin Cities metro area. One child is hospitalized with hemolytic uremic syndrome (HUS), a serious complication of an E. coli infection characterized by kidney failure. The others were not hospitalized and are recovering. Routine monitoring by the health department identified the E. coli O157:H7 cases, which all have bacterial isolates with the same DNA fingerprint. These cases visited the farm on October 12 or 13, and became ill on October 16 or 18.

The Minnesota Department of Health is in the process of following up with any groups that visited the farm in order to help determine if more people have become ill. At this time, two additional people have reported symptoms consistent with E. coli O157:H7 infection and are currently being tested. These people visited Dehn's on October 18, raising concern that exposures also could have occurred after the weekend of October 12-13.

All of the cases reported having contact with cattle and/or goats at Dehn's. The farm owners have been cooperating fully with the investigation and public access to the cattle and goat areas is being prohibited. The rest of the farm, including the pumpkin patch, remains open for business.

E. coli O157:H7 is commonly found in ruminant animals such as cattle and goats, and this type of exposure is not unique to Dehn's Pumpkins. Outbreaks associated with contact with farm animals are documented virtually every year in Minnesota. Therefore, people who contact ruminants at any venue, public or private, are at risk for infection with E. coli O157:H7, as well as a variety of other germs. People typically become ill from contact with farm animals or their environment by getting bits of feces on their hands after touching the animals or contaminated surfaces, then swallowing the germs while eating, drinking or during other hand-to-mouth activities. Contamination can be present on the fur or in the saliva of animals, on the ground where the animals are kept, or on surfaces such as fence railings of animal pens.