FDA Issues First Injunction Under Produce Safety Rule Shutting Down an Illinois Food Processor

The FDA issued the first injunction against a firm or grower for violating the Produce Safety Rule enacted under FSMA.  The Illinois processor  of sprouts and soy products has stopped production until it undertakes corrective action and comes in compliance with the regulations.  This comes after FDA had conducted multiple inspections where they documented insanitary conditions showing that sprouts and soy products had been produced in insanitary conditions.

The company had been issued a Warning Letter in July in which identified violations where significant evidence of rodent activity and insanitary conditions and practices throughout the farm mixed-type facility. Based on these findings, FDA determined that the mung bean sprouts, tofu products, and soybean noodle products were adulterated.  They noted employees shoveling product back up off the floor, product getting hung up in equipment, poor water handling systems, an inadequate Listeria control program,  extensive rodent infestation, inadequate handwashing facilities,  inadequate allergen labeling, etc.


FDA News Release
https://www.fda.gov/news-events/press-announcements/fda-issues-first-injunction-under-produce-safety-rule-illinois-based-food-manufacturer-repeated-food
FDA issues first injunction under Produce Safety Rule to Illinois-based food manufacturer for repeated food safety violations

For Immediate Release:
September 15, 2020

The U.S. Food and Drug Administration announced today that Fortune Food Product, Inc., an Illinois-based processor of sprouts and soy products, has agreed to stop production until it, among other things, undertakes remedial action and complies with the Federal Food, Drug, and Cosmetic Act.

One Lot of Organic Bean Sprouts Recalled for Listeria

A Florida establishment is voluntarily recalling Organic Bean Sprouts because it has the potential to be contaminated with Listeria monocytogenes,  This recall was issued after the Florida Department of Agriculture pulled a sample from a store shelf and found Listeria (we assume).  Product was shipped to Whole Foods Markets in Florida and Freedom Fresh (a Miami distributor) on February 18, 2019 and had a sell by date of February 28, 2019, so unlikely to be in Marketplace.

Like many other recalls involving Listeria where only the tested positive lot is recalled,  these recalls are often expanded as it is discovered that the facility did not have adequate controls in place.  For ensuring public health, recalls of these natures should initially begin with a broad recall unless the company can show that they have had adequate controls in place.   Hard to say in this case, unless over this recall is expanded over the next week.

Fullei Fresh Recalls Organic Bean Sprouts Because of Possible Health Risk
For Immediate Release
March 8, 2019

Salmonella Outbreak Linked to Sprouts Sold at Sub Shop Chain

A Salmonella outbreak is being linked to raw sprouts sold at Jimmy John's in Illinois. The State Health Department has requested that the sub shop chain remove sprouts from the menu.  Sprouts have been implicated in a number of outbreaks, including sprouts sold at Jimmy John's (2012).

The Packer

https://www.thepacker.com/article/salmonella-infections-linked-sprouts-jimmy-johns

Salmonella infections linked to sprouts from Jimmy John’s 

Ashley Nickle

January 19, 2018 02:26 PM

FDA Conducts Pathogen survey on Sprouts

FDA conducted a sampling of sprouts for pathogens in order to determine the prevalences of Salmonella, Listeria monocytogenes and E. coli O157:H7 in sprouts. Seeds, finished product and spent irrigation water were tested.

The summary of the findings:

• Prevalence of Salmonella in the finished product sprouts to be 0.21 percent. 
• Prevalence of Salmonella in seeds (2.35%) and in spent irrigation water (0.54%)
• Prevalence of Listeria monocytogenes in the finished product to be 1.28 percent. 
• There was no significant difference in the prevalence of Listeria monocytogenes based on point in the production process. 
• None of the samples tested positive for E. coli O157:H7
• Most of the positive samples at a small number of sprouting operations

From 1996 to July 2016, there were 46 reported outbreaks of foodborne illness in the United States associated with sprouts. So while the prevalence is not high, because the fact that sprouts are especially vulnerable to pathogen contamination and growth "given the warm, moist and nutrient-rich conditions needed to grow them", sprouts are a risk for foodborne illness.......especially for high risk populations.  Salmonella and E.coli are more of an issue on incoming seeds, while Listeria would be more of a concern within the processing environment.

Going forward, FDA "intends to conduct a study at establishments that grow, harvest, condition, pack/re-pack, and/or supply seeds and beans for sprouting to gain insights on production practices, sanitation methods and manufacturing processes and to help the establishments achieve compliance in the event that insanitary conditions are observed".  "FDA also intends to inspect sprouting operations to ensure they are complying with the Produce Safety Rule and may continue to sample sprouts and the production environment"

FDA Release
https://www.fda.gov/downloads/Food/ComplianceEnforcement/Sampling/UCM566981.pdf
FY 2014 – 2016 Microbiological Sampling Assignment
Summary Report: Sprouts
Office of Compliance
Center for Food Safety and Applied Nutrition
August, 2017

FDA Releases Draft Guidance to Assist Sprout Operations Comply with FSMA

FDA released a draft guidance to help sprout operations comply with FSMA regulations. 

The issue with sprouts is that the same conditions that allow the sprouts to grow from seeds also allows bacteria present on the seed to grow, and if these are pathogenic bacteria and the sprouts are eaten raw, then illnesses can occur.  One of the keys is sanitizing the beans before beginning the sprouting process to eliminate any pathogenic bacteria.

FDA Constituent Update
http://www.fda.gov/Food/NewsEvents/ConstituentUpdates/ucm536958.htm
FDA Announces Draft Guidance to Help Sprout Operations Comply with Produce Safety Rule
Constituent Update
January 19, 2017

Alfalfa Sprouts Recalled After Linked to Salmonella Outbreak

Alfalfa sprouts from a Denver, CO facility have been liked to 30 cases of Salmonella infection spread over 9 states.  The company has issued a recall.


CDC Outbreak Notice
http://www.cdc.gov/salmonella/reading-08-16/index.html
Multistate Outbreak of Salmonella Reading and Salmonella Abony Infections Linked to Alfalfa Sprouts
August 5, 2015

Raw Can Be Risky When it Comes to Nuts and Sprouts - Salmonella Related Recalls

Within the last week, there have been recalls of raw nuts and raw sprouts and raw sprout products due to the potential for Salmonella after those products were tested and found to be Salmonella positive.  Surprising....not really.  Makes you feel like that infant in the e-trade commercial feigning a sense of shock at a very predictable outcome.

Raw sprouts and raw nuts are a risk for pathogenic organisms like Salmonella.  There are no significant pathogen reduction steps.  And although some may suggest testing as a control, it is hit or miss when there are low levels of contamination - so testing as verification but not as control.

Alfalfa Sprouts - http://www.thepacker.com/news/sprouts-ks-ok-linked-salmonella-illnesses

Raw Macadamia Nuts - http://www.fda.gov/Safety/Recalls/ucm487338.htm

Spouted Chia and Flaxseed - http://www.fda.gov/Safety/Recalls/ucm487043.htm

Raw pistachios http://www.fda.gov/Safety/Recalls/ucm486489.htm
                        http://www.fda.gov/Safety/Recalls/ucm487019.htm

The Packer
http://www.thepacker.com/news/sprouts-ks-ok-linked-salmonella-illnesses
UPDATED: Sprouts in KS, OK linked to salmonella illnesses
By Doug Carder February 22, 2016 | 1:11 pm EST

Sprouter Issues Third Recall Notice Due to Listeria

A Virginia company has issued a recall for soybean sprouts and mung bean sprouts after the samples of the product were found to be positive.  The testing was conducted by Virginia Laboratory Services.

This is the third recall issued by this producer, with earlier recalls coming in May and June.  Do you think they have a problem?  One could also wonder what was required of this company before they were allowed to begin producing again.

Further, this shows how Listeria can be difficult to eliminate once it becomes established.


FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm458037.htm
Good Seed Inc. Recalls Soybean Sprouts & Mung Bean Sprouts Due To A Possible Health Risk

Contact:  Consumer:  (703) 392-0075

FOR IMMEDIATE RELEASE – August 3, 2015 – Springfield, VA – Good Seed Inc. of Springfield, VA is voluntarily recalling all packages of soybean sprouts and mung bean sprouts because they have the potential to be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections to individuals with weakened immune systems. Although healthy individuals may suffer only short term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.

Virginia Company Issues 2nd Recall for Sprouts Due to Listeria

A Virginia company is issuing another recall after the Virginia Department of Agriculture and Consumer Services found Listeria in the samples they had tested.  This is the 2nd recall for this company, the other recall occurring in 2012.


The Packer
http://www.thepacker.com/fruit-vegetable-news/Sprout-investigation--32-months-and-counting-284786261.html

Sprout investigation — 32 months and counting

12/04/2014 01:41:00 PM
Coral Beach

Criminal charges may be the next step in Virginia’s efforts to protect the public from Henry’s Farm, a fresh sprout grower that has been on officials’ food safety radar because of listeria since April 2012. Courtesy Virginia Department of AgriculturePositive tests for listeria in fresh sprouts from Henry's Farm, Woodford, Va., spurred recalls in April 2012 and November this year. A warning letter from FDA states the labels on the packages violate federal law.

Raw Sprouts Linked to Salmonella Outbreak, 87 in 11 States

Update - As of 12/2/14, CDC reports 87 cases in 11 states.

Raw bean sprouts have been linked to 63 cases of Salmonella Enteritidis infection.  The bean sprout product was produced by Wonton Foods, based in Brooklyn, NY.  According to CDC, about 1/4 of those infected have been hospitalized.  The cases have been seen in 10 states, mostly in the Northeast and New England.
 
Bean and seed sprouts are considered high risk food items.  While beans and seeds are normally sanitized prior to beginning the sprouting process, any remaining pathogens on the beans or seeds, such as Salmonella or STEC E. coli, can grow under the conditions that are used to allow the beans or seeds to sprout and grow.
 
There have been a large number of outbreaks related to sprouts (clover sprouts and E. coli - June, 2014,  bean sprouts and E. coli, 2011,  sprouts and Salmonella, 2011 to name just a few).

No recall was conducted because the product was past the shelf-life date.

 


CDC Outbreak Notice
http://www.cdc.gov/salmonella/enteritidis-11-14/index.html
Multistate Outbreak of Salmonella Enteritidis Infections Linked to Bean Sprouts

Posted November 21, 2014 9:00 PM ET
Highlights

Read the Advice to Consumers and Retailers »
As of November 21, 2014, a total of 63 people infected with the outbreak strains of Salmonella Enteritidis have been reported from 10 states.

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.

Salmonella cases linked to sprouted chia seed powder

Sprouted Chia Seed Powder is being recalled after being linked to 12 cases of salmonellosis.

The company, Navitas Naturals, the Superfood Company, imports chia seed from Mexico and then sprouts the seed, dries and then grinds into a powder.   So it appears that this sprouting process could be an amplification step for Salmonella.  Salmonella, coming in on the seed, could potentially grow during the sprouting process (depending on the conditions used for sprouting).  Once present in higher numbers, this bacteria would survive in the dry powder form for long periods of time (similar to how it survived in other low moisture products such as peanut butter).   Salmonella has been an issue in other sprouted seed product , as evidenced by a number of outbreaks and recalls, because of these same reason of being present on the raw seed and being amplified/grown in the sprouting process.

Chia seed has gained in popularity for containing high levels per serving of protein, Omega 3 fatty acids and high dietary fiber.  From a functionality standpoint, it forms a gel that can be used as a thickening agent.  It imparts no real flavor, so you can add it to foods without having to worry about accounting for new flavors.  According to the company website, the nutritional benefits are increased in the sprouting process.  But so is its risk of Salmonella.


FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm399151.htm
Navitas Naturals Issues Voluntary Recall for Organic Sprouted Chia Seed Powder Products
Contact: 
Consumer:  Consumer Care Team  1-888-886-3879
 Media:   Media Communications Team  1-888-645-4282

FOR IMMEDIATE RELEASE - May 28, 2014 - Navitas Naturals, the Superfood Company is voluntarily recalling products which contain Organic Sprouted Chia Powder due to possible health risks related to Salmonella contamination. “We have chosen to voluntarily recall products containing Organic Sprouted Chia Powder with the goal of utmost safety for our consumers” stated Zach Adelman, Navitas Naturals CEO.

Recalls for Lox, Sprouts and Crab Spread Due to Positive Listeria Tests

In the Northwest U.S. there is a recall for Lox (smoked salmon and cream cheese on a bagel) due the potential for Listeria contamination. http://www.fda.gov/Safety/Recalls/ucm337723.htm

This is related to the smoked salmon recall last week - http://www.fda.gov/Safety/Recalls/ucm337382.htm. Smoked salmon is a fully cooked, ready-to-eat food items that has a history of recalls due to Listeria. Listeria contamination becomes a risk in the post-process environment (after smoking) when there is exposure of the product during slicing and packing. 

Also in the northwest, a company is recalling its sprout products, wheatgrass, and pea shoots due to the potential for Listeria contamination. http://www.fda.gov/Safety/Recalls/ucm337785.htm

In the mid-Atlantic, Giant and Martin Supermarkets are recalling Gold Coast crab spread due to Listeria. http://www.yorkdispatch.com/ci_22506421/giant-recalls-crab-spread-fearing-listeria

In each of these cases, there have been no reported illnesses. The recalls were triggered due to finished product testing that yielded positive Listeria results.

Avoiding High Risk Foods

Consumers who want to reduce the risk of foodborne illness should consider avoiding these foods.
 
Avoid high-risk foods, food-safety expert recommends
Friday, February 24, 2012
http://live.psu.edu/story/58000

UNIVERSITY PARK, Pa. -- It seems that hardly a week goes by without another reported case of some food being blamed for causing people to get sick. Most recently, a national restaurant chain's clover sprouts were linked to a Midwestern outbreak of pathogenic E. coli, and dozens of cases of Campylobacter in four states have been linked to the consumption of raw milk from a Pennsylvania dairy.

As consumers, we start to ask whether any foods are safe to eat.

While it is unlikely that we can completely eliminate the risk of foodborne illness, we can certainly identify a few food items that pose a higher risk of making us ill and avoid them, advises a food-safety expert with Penn State's College of Agricultural Sciences.

"One just needs to look through U.S. Centers for Disease Control reports to see that there are certain foods that show up time and again," said Martin Bucknavage, extension food-safety specialist. "In my opinion, these are foods we certainly should consider removing from our diet if we are interested in reducing our chances of contracting foodborne disease."

Following are a few foods Bucknavage suggests avoiding:

-- Raw sprouts. In the last 15 years, there have been at least 30 reported cases of foodborne illness linked to raw sprouts.

"Pathogenic bacteria come in on the seeds or beans, and during the sprouting process, the conditions are right for these bacteria to multiply," he explained. "Processors will sanitize seeds to remove bacteria, but that measure has not been foolproof."

-- Raw milk. People have consumed raw milk for ages, but from time to time, pathogenic bacteria make their way into the milk, Bucknavage noted.

"In the recent outbreak of foodborne illness related to raw milk sold in southern Pennsylvania, 77 people became infected by Campylobacter, which will cause severe diarrheal conditions for as long as a week or more."

Bucknavage conceded that there are avid proponents of drinking raw milk, who point to the fresh taste and the perceived health benefits.

"However, these health benefits have not been scientifically proven, and the working part of the cow, the udders, are close to the ground and can become contaminated with pathogenic organisms such as Salmonella, Campylobacter, Listeria and E. coli," he said.

"While most of those who sell raw milk keep the dairy environment as clean as they can and regularly test the health of the cows, a long history of outbreaks shows that there is a real risk of dangerous bacteria making their way into milk. This is why pasteurization became a standard practice in the late 1800s."

-- Raw oysters. These are another food that has a loyal following, Bucknavage pointed out. But he explained that oysters are filter feeders and can capture pathogenic bacteria and viruses if they are harvested in contaminated waters.

"A process such as depuration -- allowing oysters to live in cleaned water for a period of time -- can help, but use of this practice is limited," he said.

-- Undercooked ground beef. While some people undercook hamburgers intentionally, the majority do it because they do not use the correct endpoint for cooking, according to Bucknavage. They should measure the recommended internal temperature of 160 F using a meat thermometer.

"It would be fair to say that most people measure whether something is cooked by visual evaluation -- the lack of pink color," he said. "But this is an unreliable method.

"Some people will point out that they eat steak with pink in the middle. But this is different than hamburger. In the process of making hamburger, the meat is ground, and the exterior parts where the bacteria reside are mixed throughout the meat. Because of this, we need to achieve a higher cooking temperature in the center of the meat."

Chicken is another example of a food that often is undercooked, whether on purpose or by accident, Bucknavage lamented. Poultry has been shown to have a high prevalence, or contamination rate, of Campylobacter, he noted.

"To properly cook poultry, an internal temperature of 165 degrees Fahrenheit or higher is required," he said. "Otherwise, organisms such as Campylobacter can survive."

Along with avoiding high-risk foods, it is also important to practice effective cleaning and sanitizing of food-preparation surfaces and cooking utensils, Bucknavage said, as well as storing food under proper conditions. "Doing this, we can go a long way in protecting ourselves and our families from contracting foodborne illness."

E. coli O26 infections linked to Clover Sprouts

Raw sprouts are responsible for another outbreak of foodborne illness and at least the fourth outbreak linked to the same restaurant chain, Jimmy Johns. In this latest case, there are 12 people infected with STEC O26 (CDC and AP link below). 

After the last outbreak linked to the restaurant chain in late 2010 where close to 120 people became ill with Salmonella, the chain switched from alfalfa sprouts to clover sprouts. But sprouts are sprouts – they are a higher risk food item in that it can be difficult to remove organisms such as Salmonella and E.coli from the seeds, and the process that allows the seed to sprout also may allow the organism to grow. Now, it appears the chain will drop sprouts from its menu (http://www.kirksvilledailyexpress.com/news/x1793836666/Jimmy-Johns-permanently-pulls-sprouts-from-menu). 

Tainted sprouts again linked to Jimmy John’s, outbreak is fourth linked to restaurantBy Associated Press, Published: February 15
http://www.washingtonpost.com/business/tainted-sprouts-again-linked-to-jimmy-johns-outbreak-is-fourth-linked-to-restaurant/2012/02/15/gIQAGxFVGR_story.html

WASHINGTON — Raw sprouts from the sandwich chain Jimmy John’s have been linked to an outbreak of foodborne illness — again.

The federal Centers for Disease Control and Prevention said Wednesday that 12 cases of E. coli poisoning in five states are linked to raw clover sprouts eaten at Jimmy John’s restaurants. The outbreak comes a year after raw alfalfa sprouts from one of the chain’s suppliers were linked to 140 salmonella illnesses. Sprouts from the chain’s suppliers were also linked to a 2009 salmonella outbreak in several Midwestern states and were suspected in an E. coli outbreak in Boulder, Colo. in 2008.

CDC lists Multistate Foodborne Outbreaks for 2011

CDC has updated their Multistate Foodborne Outbreak listing for 2011 (http://www.cdc.gov/outbreaknet/outbreaks.html). This is a nice reference page for reviewing major food outbreaks that have occurred over the past 6 years. (An outbreak, as defined by CDC is “When two or more people get the same illness from the same contaminated food or drink”)

 A few things to note:

• This does not include recalled products – products recalled due to only the presence of pathogens (pathogens were detected in the product, but there were no illnesses reported). There have been many recalls that have occurred due to positive analysis for a pathogen, especially now with the Reportable Registry (http://www.fda.gov/food/foodsafety/foodsafetyprograms/rfr/default.htm). And so it follows, it does not include recalls for allergens – the major cause for companies to conduct recalls.
• This list does not include single state outbreaks – so this list is manly large companies that produce products. This does not mean that smaller establishments do not have issues.
• A few items were actually not food, but rather pets (frogs and chicks/ducklings in 2011, and water frogs and frozen rodents, which are used to feed slithering pets, in 2010). One item was dog food, which we will count as food – you dog food eaters know who you are.
• There appears to be an increase in the number of entries each year on this listing. I don’t suspect things are getting worse, but rather detection and reporting are getting better.
• Of the 41 entries over the 6 year period where a cause can be found (dropping the pet related entries and the laboratory entry), fresh ground meat had 6 entries, alfalfa sprouts had 5, leafy greens had 5, and cantaloupe had 3.
• Salmonella related outbreaks accounted for roughly 2/3 of the entries. This is due to the wide prevalence of Salmonella in the enviornment.
• FDA regulated product entries accounted for 25 entries, USDA for 11, and I suspect that two of the outbreaks were from facilities that had both USDA and FDA oversight.
• Roughly 27 are what one would consider ready to eat (no required consumer cooking step). 14 entries were products would be considered products that required cooking, that if done sufficiently by the consumer, would have prevented illness (reasons why vary - cookie dough traditionally eaten raw, pot pies – poor cooking instructions, raw meat – no thermometer use).
• As a consumer, I avoid alfalfa sprouts, use a thermometer to cook my ground meat, really wash my cantaloupes, pray my chopped lettuce was not harvested from a farm located next to a cow barn, cook my cookie dough to have crunchy cookies, and refuse to buy my kids turtles, frogs, and snakes (that have to fed frozen rodents.) I have also ceased from eating dog food.

 Multistate Foodborne Outbreaks

 http://www.cdc.gov/outbreaknet/outbreaks.html

When two or more people get the same illness from the same contaminated food or drink, the event is called a foodborne outbreak. Public health officials investigate outbreaks to control them, so more people do not get sick in the outbreak, and to learn how to prevent similar outbreaks from happening in the future.

CDC and partners ensure rapid and coordinated surveillance, detection, and response to multistate foodborne outbreaks.

Outbreaks by Year

 2011

 · Ground Beef - Salmonella Typhimurium

 · Romaine Lettuce - Escherichia coli O157:H7

 · Kosher Broiled Chicken Livers - Salmonella Heidelberg

 · Turkish Pine Nuts - Salmonella Enteritidis

 · Jensen Farms Cantaloupes - Listeria monocytogenes

 · Ground Turkey - Salmonella Heidelberg

 · Whole, Fresh Imported Papayas - Salmonella Agona

 · African Dwarf Frogs - Salmonella Typhimurium

 · Alfalfa and Spicy Sprouts – Salmonella Enteritidis

 · Travel to Germany - Shiga toxin-producing E. coli O104

 · Chicks and Ducklings - Salmonella Altona and Salmonella Johannesburg

 · Microbiology Laboratories - Salmonella Typhimurium

 · Turkey Burgers - Salmonella Hadar

 · Lebanon Bologna - Escherichia coli O157:H7

 · Del Monte Cantaloupe - Salmonella Panama

 · Hazelnuts - Escherichia coli O157:H7

Salmonella and Summer - Sprouts, Cantaloupes, and Baby Chicks

What would summer be like without some Salmonella…nice. However, Salmonella does not take a summer vacation. There are three current issues in the US related to Salmonella. (Links below).

1) Sprouts – The conditions for growing sprouts are also good for growing Salmonella. This outbreak has affected 20 or 21 people thus far. After the outbreak in Germany that was related to sprouts, people should probably rethink about their fondness of sprouts, especially if they have a condition that makes them more susceptible to foodborne illness.
http://www.cdc.gov/salmonella/sprouts-enteritidis0611/062611/
http://www.cdc.gov/salmonella/sprouts-enteritidis0611/index.html

2) Cantaloupes – Like sprouts, cantaloupe is another culprit with regard to carrying Salmonella. Harvested from the ground, it is subject to contaminants in the soil, especially when manure is used. The rough surface then makes removal of those contaminants, namely Salmonella, difficult. Consumers need to scrub those melons and be sure to refrigerate once sliced. There have been no reported illnesses to date.
http://www.cdc.gov/salmonella/panama0311/062311/index.html


3) Baby Chicks – As we know, poultry can carry Salmonella, and if a hatchery does not have Salmonella control procedures in place (remember the outbreak related to eggs from earlier this year), chicks will be infected with Salmonella. Pet reptiles pose the same risk regarding Salmonella. Why not get a puppy, a kitten, or a rabbit? 49 unlucky individuals have been diagnosed with Salmonella, 39% of those people are less than 5 years old.
http://www.cdc.gov/salmonella/altona-baby-chicks/062911/index.html

E. coli Outbreak in Germany, what are the implications for US?

With now over 3400 infected, 800 suffering from HUS, and 39 dead, the E.coli outbreak in Germany related to sprouts has us thinking about the implications for the US.  Penn State Department of Food Science faculty, Dr. LaBorde and Dr. Dudley, weigh in on the issue.

Deadly E. coli outbreak in Germany should be a warning, expert says

http://live.psu.edu/story/53862

Friday, June 17, 2011

Not all strains of E.coli are harmful. However, the strain that has caused the German outbreak is very pathogenic.

University Park, Pa. -- There are important lessons to be learned in the United States from the recent eruption of foodborne illness in Germany -- which has turned out to be the deadliest E. coli outbreak ever -- according to a food-safety expert in Penn State's College of Agricultural Sciences.

More than 3,300 people have been sickened since the outbreak began, including nearly 800 with a serious complication that can lead to kidney failure and death. German health officials finally were able to trace the illness back to bean sprouts grown on a farm in northern Germany, but not before at least 39 people died.

It's a sobering example of how vital it is for health officials to be able to trace food back to its origin on the farm when an outbreak of foodborne illness occurs, said Luke LaBorde, associate professor of food science. LaBorde conducts extension programs that train farmers to use "good agricultural practices" (GAPs) aimed at preventing contamination in products such as sprouts, lettuce, tomatoes and cucumbers.

"The German officials simply were not able to trace the outbreak back quickly enough to determine where it started and what food was involved," he said. "That's why so many people got sick."

"The seeds that producers buy for growing sprouts can be contaminated without any indication that they are unsafe to use," he said. "So they are just going to continue using that seed until someone tells them, 'Hey, that is making people sick.'"

LaBorde said the new federal food-safety law recently adopted in this country contains provisions that will enable scientists and government food-safety agencies to quickly trace foods back to their origins on the farm.

Now, every package or container of produce must include information about where a food product was grown or created. And because contamination can happen in processing, transport and storage, information about those also are logged and preserved, LaBorde pointed out.

In retrospect, he's not surprised that sprouts were determined to be the cause of the German E. coli outbreak. "We've known for a long time that sprouts can be a problem," he said. "The seeds may become contaminated by bacteria in animal manure in the field or during post-harvest storage."

The process used to germinate seeds is ideal for growing pathogens, LaBorde added. "Abundant nutrients are present, along with high levels of moisture -- and the warm temperatures needed for the sprouting process help to ensure survival and growth of bacteria," he said.

"Mishandling of sprouts during production, packing or distribution has rarely been implicated as the source of sprout contamination. However, bacteria already present in the sprouting seed can continue to thrive if proper food-handling techniques are not practiced during harvest, processing and preparation."

In the United States, the seeds usually are pre-treated with concentrated bleach solutions, and wash water that flows through the sprouts is collected and tested for bacteria such as E. coli, LaBorde explained.

"Perhaps that has not been done in Germany," he said. "Increasingly in this country, we are testing irrigation water and wash water for contamination. There typically is a lot more surveillance here."

LaBorde noted that increasing government testing and regulation is controversial in some circles because it adds costs and makes food more expensive, but politics and food safety aren't compatible when people start getting sick due to foodborne illness.

"There was all sorts of hysteria before the new federal food-safety law came out about how small farmers would be unable to come up with new systems to handle the testing and reporting it required -- record keeping was a real concern," he said.

"And so there were some exceptions put into the bill that exempted growers with less than $500,000 in sales who sell direct to consumers or food stores."

But regulation is a moot point in the marketplace, LaBorde contended, because food safety has been pushed onto the buyers. Each buyer -- such as a huge supermarket chain -- has their own standards that they impose on producers, and they are getting tougher and tougher. Small farmers and huge operations alike must abide by them.

"The private companies are way ahead of the government, and many now are requiring a third-party inspection of produce," he said. "There are no politics in the private food industry -- it is the bottom line that drives things.

"The large grocery store companies have simply decided they don't want to deal with multimillion-dollar lawsuits against them involving contaminated foods. So they are requiring suppliers to put into place processes, tests and requirements -- such as produce being GAPs certified -- that guard against pathogens being present in their products."

But LaBorde advises people to be aware that sprouts are just inherently more risky. "Even the Food and Drug Administration has said you can soak sprouts in bleach and still not kill every pathogen," he said.

"You can't reverse contamination, and the way sprouts are grown, if there is even the smallest amount of contamination present, it can multiply greatly and make people sick."

Threat to United States from new European E. coli strain unclear

Monday, June 13, 2011

http://live.psu.edu/story/53761

University Park, Pa. -- Over the centuries, many unexpected things have come to the United States from Germany and caught on -- lager beer, sauerkraut, bratwurst and the Volkswagen Beetle are a few that come to mind -- but don't necessarily expect the novel strain of E. coli that is responsible for more than 2,800 cases of illness and 27 deaths in Germany to show up immediately in this country, advises a foodborne-disease expert in Penn State's College of Agricultural Sciences.
Because the United States imports just 2 percent of its food from Europe, and because outbreak-related export bans of fresh foods are in place, it is unlikely that the current outbreak strain of bacteria will arrive here from Germany said Edward Dudley, an assistant professor of food science at Penn State who studies the biology and evolution of pathogens that contaminate food.
"But that doesn't mean we won't see something similar at some point in time," he said. "The E. coli strain that is causing the outbreak of illness in Germany has been called a 'superbug,' but I don't like that term because it is sensationalistic. This is not something that was completely unexpected, in retrospect, and it is not accurate to say that we don't understand it."
The most notable aspect of the German outbreak is that it is caused by a new strain of E. coli that possesses genetic material and traits of two well-known pathogens, making this organism extremely pathogenic, Dudley noted.
"One is EAEC -- enteroaggregative E. coli -- which has the capabilities of sticking to the intestinal lining and producing a mucoid film that protects it," explained Dudley, who has been studying E.coli for a decade. "EAEC normally results in prolonged diarrheal illness.
"The other is Shiga toxin-producing E. coli, or STEC, which causes illness characterized by severe bloody diarrhea and can result in hemolytic uremic syndrome (HUS), a life-threatening condition that may result in the loss of kidney function."
Scientists know that E. coli, like many pathogens and nonpathogens alike, has the ability through a variety of mechanisms to move pieces of DNA to other bacteria and E. coli strains, said Dudley.
"The most likely scenario is that an EAEC strain acquired the ability to produce Shiga toxin from a STEC strain. What has occurred from an evolutionary standpoint is no surprise to those of us in this field and provides yet another example of the genetic flexibility of the bacterium that is E. coli."
Dudley said what is surprising about the German outbreak is that this novel E. coli strain is causing an unusually high number of HUS cases.
"Most STEC outbreaks in the past caused HUS in approximately 5 percent of patients, and some outbreaks have seen prevalence as high as 15 percent," he said. "But this German strain is causing HUS in more than 30 percent of patients."
Though nobody knows yet why this strain has caused a greater number of cases of HUS -- more than 700 -- Dudley speculates that the strain's ability to persist in the intestinal tract longer increases the risk for HUS.
"This outbreak is the first evidence that such a strain can cause a devastating illness," he said. "This is a terrible tragedy for all those involved, and we need to understand the reason behind it."
Dudley studies enteroaggregative and Shiga toxin-producing E. coli with an eye toward developing improved methods of tracking the spread of these organisms from farm-to-fork. He has concentrated on understanding the mechanisms that cause certain bacteria to become human pathogens.
"E. coli related to the German strain undoubtedly exist elsewhere in the world, so the big question is whether this outbreak is just a random, isolated case," he said. "It's a very big world out there, and we have a huge food supply. Is this something we won't see for 20 or 30 more years, or is this something we will be seeing with increased regularity?"
Almost nothing is known about where this novel strain of E. coli exists in agricultural settings in Europe or in the United States, Dudley noted. He emphasized the importance of finding out where the German outbreak originated, and with what kind of food.
"In order to understand how to prevent possible future outbreaks, we first must know where this strain originates from, and the routes by which it might transmit to the food supply. We must find out if this is something that is prevalent in our farm environments.
"This is a significant event -- it's the third largest outbreak ever recorded by an E. coli that produces Shiga toxin," he said. "We need to know, was this a one-time event, or is some change in agricultural or other practices heightening our risk for this novel strain?"

Food Safety News - Germany: Sprouts cause of E. coli outbreak

They have determined that Spouts are to blame for the E. coli outbreak that caused illness in nearly 3000 and killed approximately 30 people.  This has been a particularly virulent strain resulting in nearly 800 cases of HUS, which is over 25%, higher than seen in past outbreaks involving E. coli O157:H7 .

The source has been difficult to determine, changing from item to item over the last weeks.   Initially, cucumbers were identified as the source, but then it switched to sprouts.  Then they said it was not the sprouts, but now it is the sprouts again.  Much of the issue was related to the low percentage of people actually claiming to eat sprouts, only 28%. But if you handle sprouts, you know how they get over everything when you handle them.  Plus, they slide them into dishes and you really don’t know that they are there.  I think it also speaks to the level of contamination that must have been present.  Thinking further, we know that sprouts are a big issue in the way they are grown -  warm water spayed over seeds for days while the seeds sprout and those sprouts grow.

http://www.nytimes.com/2011/06/11/world/europe/11ecoli.html?_r=1&partner=rss&emc=rss

 

 http://www.thelocal.de/national/20110609-35553.html

Outbreak of Salmonella Infection Related to Raw Spouts

According to CDC, there have been 30 outbreaks of salmonellosis related to raw sprouts in the last 15 years (http://www.cdc.gov/salmonella/i4512i-/011411/index.html).  Most recently, an Illinois producer of alfalfa sprouts has been implicated for 125 illnesses.  This producerTiny Greens Organic Farm of Urbana, Illinois announced a recall on December 29, 2010 (http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm238188.htm).

Salmonella is a hazard associated with the raw beans.  During the sprouting process, the beans are watered in a warm environment for a number of days.  Unfortunately, these conditions also allow the Salmonella to multiply.   To control this hazard, bean sprouts are disinfected prior to beginning the sprouting process.  As history indicates however, there are still issues associated with sprouts.   Because of this, high risk populations including the elderly, the very young, pregnant women, and those with weakened immune systems should avoid consuming raw sprouts of any type.  Otherwise, sprouts should be cooked thoroughly.