Update on Listeria contamination of cantaloupes

There are currently 72 illnesses and 13 deaths reported to be linked to the Listeria contamination of Jensen Farms Cantaloupes.  This product has been shipped to at least 22 states.
·        Scientists are still searching to determine how the Cantaloupes became contaminated.
·        Because of the complexity of the supply chain, that is selling and reselling of produce, government officials found the designated cantaloupes in more states than previously reported.
·        In addition to concerns on the cantaloupes themselves, consumers are also advised to clean and disinfect refrigerators and other food contact surfaces.   Being that Listeria can grow at refrigeration temperatures, contaminated melons can lead to Listeria contamination of other foods stored in the refrigerator or other surfaces that contacted the melons.
·        Listeria is particularly harmful to high risk populations (elderly, young, and pregnant women).  It infects white blood cells and leads to septicemia (blood infection), meningitis, and abortion.  Because of the high mortality rate, it is important for consumers to take appropriate precautions.
·        Incubation times can range from 1 to 3 weeks or longer, so there is the potential for additional illnesses.  Cantaloupes have a short shelf-life, approximately two weeks.

Consumer Safety Information on the Recalled Whole Cantaloupes by Jensen Farms

FDA Release Updated September 28, 2011

http://www.fda.gov/Food/FoodSafety/CORENetwork/ucm272372.htm#investigation

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FDA and its state partners are conducting checks at retail stores, wholesalers and distributors to make sure they have received notification about the Jensen Farms’ whole cantaloupe recall and that they have taken appropriate action to notify their customers and remove the recalled whole cantaloupes from the shelves.

Because some of the wholesalers and distributors may have further distributed the recalled cantaloupes to food processers, it is possible that additional products that contain cantaloupe from Jensen Farms could be recalled. There is no indication of foreign distribution at this time. Should FDA discover any information that contaminated cantaloupe is still in the marketplace, the Agency will work with the necessary parties to facilitate voluntary recalls of the product and take the necessary steps to protect the safety of the public’s health.

Consumer Safety Information

Listeria can grow at refrigerator temperatures, about 40^◦ Fahrenheit (4^◦ Celsius). The longer ready-to-eat refrigerated foods are stored in the refrigerator, the more opportunity Listeria has to grow.

It is very important that consumers clean their refrigerators and other food preparation surfaces. Consumers should follow these simple steps:

• Wash hands with warm water and soap for at least 20 seconds before and after handling food.
• Wash the inside walls and shelves of the refrigerator, cutting boards and countertops; 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.
• Wipe up spills in the refrigerator immediately and clean the refrigerator regularly.
• Always wash hands with warm water and soap following the cleaning and sanitization process.

The FDA advises consumers not to eat the recalled cantaloupes and to throw them away. Do not try to wash the harmful bacteria off the cantaloupe as contamination may be both on the inside and outside of the cantaloupe. Cutting, slicing and dicing may also transfer harmful bacteria from the fruit’s surface to the fruit’s flesh.

Listeriosis is rare but can be fatal, especially in certain high-risk groups. These groups include older adults, people with compromised immune systems and unborn babies and newborns. In pregnant women, listeriosis can cause miscarriage, stillbirth, and serious illness or death in newborn babies, though the mother herself rarely becomes seriously ill. A person with listeriosis usually has fever and muscle aches. Persons who think they might have become ill should consult their doctor.

Jensen Farms Recall

Jensen Farms voluntarily recalled¹ its whole cantaloupes on Sept. 14 in response to the multi-state outbreak of listeriosis. Cantaloupes from other farms have not been linked to this outbreak.

The recalled cantaloupes were shipped from July 29 through September 10, 2011 to the following states: Arizona, Arkansas, California, Colorado, Idaho, Illinois, Kansas, Minnesota, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, North Dakota, Ohio, Oklahoma, Pennsylvania, South Dakota, Tennessee, Texas, Utah, Virginia, and Wyoming. There is no indication of foreign distribution at this time.

For more information on the epidemiologic investigation, please refer to CDC’s Investigation on the Multi-State Listeriosis Outbreak².

FDA’s Investigation

The FDA is conducting a root-cause investigation, which includes an environmental assessment, into the multi-state outbreak of listeriosis linked to the recalled whole cantaloupes by Jensen Farms. The FDA is working with its partners, including the State of Colorado, to determine how these recalled whole cantaloupes became contaminated with Listeria.

These types of investigations, in most cases, lead to preventive practices. When the FDA has new information in its investigation, the Agency will share its findings with consumers, industry and other federal, state and local health and regulatory agencies.

Multistate Outbreak of Listeriosis Linked to Whole Cantaloupes from Jensen Farms, Colorado

CDC Release

http://www.cdc.gov/listeria/outbreaks/index.html

Today's Highlights, September 27, 2011

·        As of 11am EDT on September 26, 2011, a total of 72 persons infected with the four outbreak-associated strains of Listeria monocytogenes have been reported to CDC from 18 states. All illnesses started on or after July 31, 2011. The number of infected persons identified in each state is as follows: California (1), Colorado (15), Florida (1), Illinois (1), Indiana (2), Kansas (5), Maryland (1), Missouri (1), Montana (1), Nebraska (6), New Mexico (10), North Dakota (1), Oklahoma (8), Texas (14), Virginia (1), West Virginia (1), Wisconsin (2), and Wyoming (1).

·        Thirteen deaths have been reported: 2 in Colorado, 1 in Kansas, 1 in Maryland, 1 in Missouri, 1 in Nebraska, 4 in New Mexico, 1 in Oklahoma, and 2 in Texas.

·        Collaborative investigations by local, state, and federal public health and regulatory agencies indicate the source of the outbreak is whole cantaloupe grown at Jensen Farms’ production fields in Granada, Colorado.

·        On September 14, 2011, FDA issued a press release to announce that Jensen Farms issued a voluntary recall of its Rocky Ford-brand cantaloupes after being linked to a multistate outbreak of listeriosis.

·        CDC recommends that persons at high risk for listeriosis, including older adults, persons with weakened immune systems, and pregnant women, do not eat Rocky Ford cantaloupes from Jensen Farms.

·        Other consumers who want to reduce their risk of Listeria infection should not eat Rocky Ford cantaloupes from Jensen Farms.

·        Even if some of the cantaloupe has been eaten without becoming ill, dispose of the rest of the cantaloupe immediately. Listeria bacteria can grow in the cantaloupe at room and refrigerator temperatures.

·        Cantaloupes that are known to NOT have come from Jensen Farms are safe to eat. If consumers are uncertain about the source of a cantaloupe for purchase, they should ask the grocery store. A cantaloupe purchased from an unknown source should be discarded: "when in doubt, throw it out."

·        Go to September 27, 2011 for a full report.

·        More information about listeriosis and recommendations to reduce the risk of getting listeriosis from food are available at CDC’s Listeriosis webpage.

·        For more information on food outbreaks, please visit CDC’s Multistate Foodborne Outbreaks page.

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Deadly Cantaloupes Have Colorado Scientists Searching for Clues

September 29, 2011, 12:23 AM EDT

http://www.businessweek.com/news/2011-09-29/deadly-cantaloupes-have-colorado-scientists-searching-for-clues.html

Everything (almost) you might want to know about the listeria outbreak

Comments 0

September 28, 2011 4:42 PM

The Gazette

http://www.gazette.com/articles/listeria-125833-call-outbreak.html

Listeria and Cantaloupes

This is the first case of Listeria that has been reported to be related to Cantaloupes.   Cantaloupes have been related to other foodborne illness outbreaks, with Salmonella most often being the agent.  Much of this is due to the fact that cantaloupes are grown on the soil surface and they have a rough exterior surface that can retain organisms such as Salmonella.  The interesting thing about this case is that unlike an infection due to Salmonella, the infectious dose of Listeria is higher.  This would seem to indicate that either there was a high level of listeria on the product to start, or the cantaloupe was held at room temperature for a long time in order for this bacterium to grow.  Makes one question the transport vehicle or the use of manure as fertilizer.

Cantaloupes should be washed before slices by scrubbing the exterior surface with a brush under clean running water.  After cutting with a clean knife, it is important to store the cantaloupe at refrigeration temperatures.

To date, there have been at least 15 cases in CO, TX, NE, and OK.

FDA STATEMENT

For Immediate Release: September 13, 2011
Media Inquiries: Siobhan DeLancey, 202-510-4177, siobhan.delancey@fda.hhs.gov
Consumer Inquiries: 1-888-INFO-FDA

http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm271634.htm

FDA investigates multistate outbreak of listeriosis

The U.S. Food and Drug Administration is working closely with the Centers for Disease Control and Prevention and state health agencies to investigate a multi-state outbreak of listeriosis.

At least 15 people infected with the outbreak strain of Listeria monocytogenes have been reported in Colorado, Nebraska, Oklahoma and Texas.

State and local public health officials have interviewed most of the patients and discovered that the majority of them consumed whole cantaloupes, most likely marketed from the Rocky Ford growing region of Colorado.

FDA investigators along with state health officials are working quickly to determine where in the supply chain the contamination most likely occurred and where potentially contaminated product may have been distributed.

Both FDA and state public health officials have collected product and environmental samples. Laboratory testing is underway.

Listeriosis is a rare and serious illness caused by eating food contaminated with bacteria called Listeria. People who think they might have become ill should consult their doctor.

A person with listeriosis usually has fever and muscle aches. Almost everyone who is diagnosed with listeriosis has "invasive" infection, in which the bacteria spread beyond the gastrointestinal tract.

Listeriosis can be fatal, especially in certain high-risk groups. These groups include older adults, people with compromised immune systems and certain chronic medical conditions (such as cancer). In pregnant women, listeriosis can cause miscarriage, stillbirth, and serious illness or death in newborn babies, though the mother herself rarely becomes seriously ill.

As FDA’s investigation continues, the agency will provide updates as warranted.

CDC: Deadly Listeria outbreak linked to cantaloupe

http://yourlife.usatoday.com/fitness-food/safety/story/2011-09-13/CDC-Deadly-Listeria-outbreak-linked-to-cantaloupe/50389936/1?csp=34news&utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+UsatodaycomHealth-TopStories+%28News+-+Health+-+Top+Stories%29

DENVER–Health officials have issued a warning for cantaloupes from a revered melon-producing area of Colorado amid a bacteria outbreak blamed for four deaths in the state and New Mexico, troubling farmers who depend on sales of the fruit.

• The warning from the Centers for Disease Control and Prevention came after 15 cases of a strain of Listeria were reported from four states, including 11 from Colorado, two from Texas, and one each from Nebraska and Oklahoma. Suspected cases were being investigated in other states.

The agency said it was the first Listeria outbreak linked to cantaloupe in the United States.

Rocky Ford cantaloupes are famous throughout the country, drawing travelers to roadside stands. Piles of the coveted melons are featured on postcards. W.C. Fields reportedly said bald guys have "a head shaped like a Rocky Ford cantaloupe," and Lucile Ball had the melons delivered to her dressing room.

"This is really silly. You can get Listeria any place. I eat those melons every day," said Kent Lusk, a fifth-generation cantaloupe farmer from Rocky Ford.

Colorado Agriculture Commissioner John Salazar said it might not be the cantaloupes, but a contaminated truck or other source. He said no recalls have been issued, but several Colorado grocery chains pulled their supplies as a precaution.

Listeriosis is a serious infection usually caused by eating food contaminated with the bacterium Listeria monocytogenes. The disease primarily affects older adults, pregnant women, newborns and adults with weakened immune systems.

Colorado health director Chris Urbina said people who are at high risk included people 60 and older, those with weakened immune systems from transplants and people with chronic diseases. Symptoms can include fever, muscle aches, diarrhea, headache, stiff neck, confusion and convulsions. Listeriosis can cause miscarriages and stillbirths.

Urbina said the department was expecting more test results this week that might help identify the specific source of the cantaloupe sickening people.

Lusk said this year's growing season was almost over and that he doesn't believe the outbreak will have a lasting impact.

"I think there were just a few bad ones," said Adela Licano, a Chamber of Commerce board member who added that about a dozen roadside stands were still open.

"This is a major industry. We hope there is no permanent impact. We're going to get to the bottom of this," Salazar said.

In New Mexico, the fatal cases included a 93-year-old man from Bernalillo County, a 61-year-old woman from Curry County and a 63-year-old man from Bernalillo County. State Environmental Health Bureau inspectors were collecting cantaloupe samples from grocery stores and distributors across New Mexico for laboratory analysis.

Mark Salley, spokesman for the Colorado Department of Public Health and Environment, said the person who died in Colorado was not being identified.

"We extend our sympathy to the families and friends of those who have died from this infection," said Colorado Health Secretary Dr. Catherine Torres. "At this time, based on the preliminary findings in Colorado, we are cautioning people who are at high risk for Listeria infection to avoid eating cantaloupe."

Investigation Announcement: Multistate Outbreak of Listeriosis Linked to Rocky Ford Cantaloupes

http://www.cdc.gov/nczved/divisions/dfbmd/diseases/listeriosis/091211.html

CDC

September 12, 2011

Introduction

CDC is collaborating with public health officials in several states, including Colorado, and the U.S. Food and Drug Administration (FDA) to investigate a multistate outbreak of listeriosis. Listeriosis is a serious infection usually caused by eating food contaminated with the bacterium Listeria monocytogenes. Investigators are using DNA analysis of Listeria isolated from patients to identify cases of illness that may be part of this outbreak. The Listeria bacteria are obtained from diagnostic testing; pulsed-field gel electrophoresis (PFGE) is used to determine DNA fingerprint patterns. Investigators are using data from PulseNet, the national subtyping network made up of state and local public health laboratories and federal food regulatory laboratories that performs molecular surveillance of foodborne infections.

A total of 15 persons infected with the outbreak strain of Listeria monocytogenes have been reported from 4 states. All illnesses started on or after August 15, 2011. The number of infected persons identified in each state is as follows: Colorado (11), Nebraska (1), Oklahoma (1), and Texas (2). Listeriosis illnesses in several other states are currently being investigated by state and local health departments to determine if these illnesses are part of this outbreak.

Among persons for whom information is available, illnesses began on or after August 15, 2011. Ages range from 38 to 96 years, with a median age of 84 years old. Most ill persons are over 60 years old or have health conditions that weaken the immune system. Seventy-three percent of ill persons are female. All 15 (100%) patients were hospitalized, and one death has been reported.

The outbreak can be visually described with a chart showing the number of persons who became ill each day. This chart is called an epidemic curve or epi curve. Illnesses that occurred after August 26, 2011, might not be reported yet due to the time it takes between when a person becomes ill and when the illness is reported. Please see the description of the steps in a foodborne outbreak investigation for more details.

About 800 cases of Listeria infection are diagnosed each year in the United States, along with 3 or 4 outbreaks of Listeria-associated foodborne illness. The typical foods that cause these outbreaks have been deli meats, hot dogs, and Mexican-style soft cheeses made with unpasteurized milk. Produce is not often identified as a source, but sprouts caused an outbreak in 2009, and celery caused an outbreak in 2010.

Investigation of the Outbreak

Ongoing collaborative investigations by local, state, and federal public health and regulatory agencies indicate the likely source of the outbreak is a type of cantaloupe, called Rocky Ford cantaloupes, which are grown in the Rocky Ford region of southeastern Colorado. These cantaloupes were harvested in August and September, distributed widely in the United States, and are currently available in grocery stores. Ill persons were interviewed about exposures during the month before becoming ill; investigators compared their responses to persons with listeriosis reported through the CDC Listeria Initiative, whose illnesses were not part of this outbreak. Preliminary results strongly suggest that illnesses are linked to consumption of cantaloupes. Several ill persons who remembered the type of cantaloupe said they were Rocky Ford cantaloupes. Product traceback information indicated these cantaloupes were marketed as cantaloupes harvested in the Rocky Ford region.

Laboratory testing by the Colorado Department of Public Health and Environment identified Listeria monocytogenes bacteria on cantaloupe collected from grocery stores and from an ill person’s home. Product traceback information from Colorado State officials indicated these cantaloupes were harvested in the Rocky Ford region. FDA is working closely with CDC, the firms involved, and public health authorities in states where illnesses occurred to determine the exact source of contamination.

On September 9, the Colorado Department of Public Health and Environment [PDF - 2 pages] advised persons in Colorado at high risk for severe listeriosis to avoid eating cantaloupes. CDC now advises persons throughout the mainland United States and at high risk for listeriosis, including older adults, persons with weakened immune systems, and pregnant women, to not eat cantaloupes marketed as coming from the Rocky Ford region of Colorado.

Top of Page

Clinical Features/Signs and Symptoms

Listeriosis is a serious infection caused by eating food contaminated with the bacterium Listeria monocytogenes. The disease primarily affects older adults, persons with weakened immune systems, pregnant women and newborns. Rarely, persons without these risk factors can also be affected.

A person with listeriosis usually has fever and muscle aches, often preceded by diarrhea or other gastrointestinal symptoms. Almost everyone who is diagnosed with listeriosis has "invasive" infection, in which the bacteria spread from the intestines to the blood stream or other body sites.

The symptoms vary with the infected person:

·        Persons other than pregnant women: Symptoms, in addition to fever and muscle aches, can include headache, stiff neck, confusion, loss of balance, and convulsions.

·        Pregnant women: Pregnant women typically experience only a mild, flu-like illness. However, infections during pregnancy can lead to miscarriage, stillbirth, premature delivery, or life-threatening infection of the newborn.

More general information about Listeriosis can be found at the CDC's Listeriosis webpage

Advice to Consumers

Contaminated cantaloupes may still be in grocery stores and in consumers' homes.

·        CDC recommends that persons at high risk for listeriosis, including older adults, persons with weakened immune systems, and pregnant women, do not eat cantaloupes marketed as coming from the Rocky Ford region of Colorado.

·        Consumers who have cantaloupes in their homes can check the label or inquire at the store where they purchased it to determine if the fruit was marketed as coming from the Rocky Ford region of Colorado.

·        Listeriosis primarily affects older adults, persons with weakened immune systems, pregnant women, and newborns. Persons who think they might have become ill from eating possibly contaminated cantaloupes should consult their doctor immediately.

·        Cantaloupes marketed as coming from the Rocky Ford region should be disposed of in a closed plastic bag placed in a sealed trash can. This will prevent people or animals from eating them.

Food items other than cantaloupes can also carry Listeria bacteria. People at high risk for listeriosis and those who prepare their meals can take steps to lower the risk.

·        Rinse raw produce, such as fruits and vegetables, thoroughly under running tap water before eating. Dry the produce with a clean cloth or paper towel before cutting them up.

·        Thoroughly cook raw meat and poultry.

·        Heat hot dogs, deli meats, and cold cuts until they are steaming hot just before serving.

·        Do not drink raw (unpasteurized) milk and do not eat fresh soft cheeses that have unpasteurized milk in them, especially Mexican style cheeses like queso fresco.

·        Be sure that your refrigerator is at or below 40 degrees F, and your freezer at or below 0 degrees F by using a refrigerator thermometer.

·        Follow general food safety guidelines for preparing food, such as those at FoodSafety.gov .

General Melon Safety Advice:

·        Consumers and food preparers should wash their hands before and after handling any whole melon, such as cantaloupe, watermelon, or honeydew.

·        Wash the melons and dry them with a clean cloth or paper towel before cutting.

·        Cut melon should be promptly consumed or refrigerated at or less than 40 degrees F (32-34 degrees F is optimal for storage of cut melon).

·        Cut melons left at room temperature for more than 4 hours should be discarded.

More information about Listeriosis and recommendations to reduce risk of getting Listeriosis from food can be found at the CDC's Listeriosis webpage.

New Poll: Many U.S. Adults Unaware of Key Food Safety Practices

From our informal polling, we know that most people do not use a thermometer when cooking burgers - either poultry, beef, or pork (also known as porkies).  Unfortunately, there is a real risk of foodborne illness when ground meat is undercooked.  This can be life threatening if the organism is STEC E.coli and product contaminated with that organism is consumed by a child.

Buy a thermometer.  Stick it in your burger. Cook your burger to the correct temperature (Beef and Pork – 160F, Poultry – 165F)

New Poll: Many U.S. Adults Unaware of Key Food Safety Practices

http://www.meatami.com/ht/d/ReleaseDetails/i/72056/mo_person_id/00077412/mo_mailing_id/MO-02082

Thursday, September 1, 2011

Eight in 10 adults who cook hamburgers or poultry burgers do not use thermometer to determine doneness

Contact: Tom Super at tsuper@meatami.com or 202/587-4238

Washington, D.C. September 1, 2011 – Summer may be waning, but with Labor Day cookouts, NCAA college football tailgates and the NFL season right around the corner, September’s 17th annual National Food Safety Education Month is the perfect time to remind food preparers about proper procedures when cooking meat and poultry products.

A new poll commissioned by the American Meat Institute (AMI) and conducted by Harris Interactive found that while almost nine out of 10 U.S. adults (88 percent) cook hamburgers or poultry (chicken or turkey) burgers, only 19 percent of those who do use an instant read thermometer to determine that the burgers are safely cooked and ready to eat (i.e.,“doneness”). Approximately 73 percent of adults who cook hamburgers or poultry burgers incorrectly rely on sight to determine doneness and 57 percent incorrectly rely on cooking time.

Of concern: only 13 percent of adults aged 18-34 who cook hamburgers or poultry burgers, many of whom may prepare food for small children at home, use an instant read thermometer to determine doneness when cooking hamburgers or poultry burgers. Seventy-eight percent of this age group rely on sight, which is not an accurate indicator of doneness, to determine if the burger is cooked properly.

In terms of proper cooking temperatures, only one in five U.S. adults (20 percent) knows a hamburger should be cooked to 160 degree F to ensure it is safe to consume, while 41 percent mistakenly believe that hamburgers should be cooked to a temperature less than 160 degrees F, according to the poll.

Nearly half of U.S. adults (47 percent) believe that poultry burgers should be cooked to a temperature less than 165 degrees F. Only 13 percent know that a poultry burger should be cooked to 165 degree F to ensure it is safe to consume.

“Meat and poultry companies use many food safety strategies to make our products as safe as we can, and it is our responsibility to empower our customers with the information that they need to ensure that the products are safe when served,” said AMI Senior Vice President of Public Affairs Janet Riley. “Our poll reveals that a significant knowledge gap still exists about proper cooking temperatures and thermometer use. U.S. meat and poultry products are among the safest in the world, but like all raw agricultural products, they can contain bacteria, and that is why it is important to take time to remind consumers about safe handling and cooking practices.”

Riley urged consumers to follow the four basic food safety steps that are included on safe handling labels on meat and poultry products: clean, separate, cook and chill. Consumers should make sure that surfaces and hands are clean when preparing food, separate raw products from cooked products, cook the product to the proper temperature and keep the product properly chilled.

“While we recognize September as National Food Safety Education Month, food safety is a priority year-round,” Riley concluded. “By making a habit of cooking hamburgers to 160 degrees F and chicken or turkey burgers to 165 degrees F and using an instant read thermometer, consumers can feel confident that they will enjoy a safe and delicious eating experience every time.”

For more information and additional resources to safely prepare meat and poultry visit http://www.meatsafety.org/.

Deer confirmed as E. coli source in Oregon Strawberry Outbreak

Deer dropping are the reported source of E.coli that contaminated strawberries.  For those who deal with fresh, ready-to-eat fruit and vegetables, this case puts additional pressure on addressing the movement of wild animals onto agricultural fields.

Deer confirmed as E. coli source in Oregon

http://www.thepacker.com/fruit-vegetable-enewsletter/packer-daily/Deer-confirmed-as-E-coli-source-in-Oregon-127966683.html

08/17/2011 4:24:36 PM  The Packer
Coral Beach

State officials announced test results that confirmed deer as the source of E. coli O157:H7 that contaminated fresh strawberries in Oregon, causing one death and making at least 14 other people sick in July.

Oregon’s Public Health epidemiologist Katrina Hedberg reported the results in a news release Aug. 17. Six samples positively matched the E. coli that was found in the people who were infected, Hedberg stated in the release.

More than 100 samples were taken Aug. 6 from five fields where the berries were grown at Jaquith Strawberry Farm in Newberg, Ore. Those samples included deer droppings, soil and strawberry plants. Growers Joe and Jerri Jaquith have been cooperating with state officials, who have said that no sub-standard or problematic conditions were found when the farm was inspected.

Oregon health and agriculture officials remain concerned that some of the strawberries may remain in consumers’ hands. They repeated warnings Aug. 17 that uncooked strawberries used for “freezer jam” or frozen for later use should be thrown out. The strawberries were sold at roadside stands and farmers markets. Harvest at the farm ceased July 29.

“At this time, the Oregon Department of Agriculture believes it has identified those operators and locations that possibly sold Jaquith strawberries,” Hedberg stated in the Aug. 17 release. A list of the 57 locations and 36 vendors is on the department website.

This outbreak, which sickened people from July 10-29, marks the second time in Oregon that E. coli O157:H7 carried by deer has been implicated in human illness.

The bacteria is most often associated with beef and dairy products, but in 1997 Oregon epidemiologist William Keene confirmed that venison jerky was contaminated with the pathogen. Since that time, E. coli has also been confirmed in wild elk.

There is an outbreak of E. coli O157 related to fresh strawberries in Oregon.  13 people have become ill from eating strawberries that came from a particular farm in NW Oregon.  No source has been identified on how the strawberries came to be contaminated.   This is the first outbreak of STEC E.coli related to strawberries.

Recall -- State / Local Press Release

FDA posts press releases and other notices of recalls and safety alerts from states as a service to consumers, the media, and other interested parties. FDA is not responsible for the content of these notices.

http://www.fda.gov/Safety/Recalls/ucm267667.htm

Fresh Strawberries From Washington County Farm Implicated In E. coli O157 Outbreak In NW Oregon

Contact:
Media:
Jonathan Modie
503-758-4914 (Primary)
971-673-1102 (Desk)
jonathan.n.modie@state.or.us

FOR IMMEDIATE RELEASE - August 8, 2011 - Oregon Public Health officials have identified fresh strawberries from a Newberg farm as the source of a cluster of Escherichia coli O157:H7 infections that sickened at least 10 people last month, including one person who died.

The strawberries were produced last month by Jaquith Strawberry Farm located at 23135 SW Jaquith Road in Newberg. Jaquith finished its strawberry season in late July, and its strawberries are no longer on the market. Jaquith sold its strawberries to buyers who then resold them at roadside stands and farmer’s markets.

Health officials are urging consumers who may have purchased strawberries grown on this farm to throw them out. Strawberries that have been frozen or made into uncooked jam are of particular concern. Cooking kills E. coli O157:H7 bacteria.

“If you have any strawberries from this producer—frozen, in uncooked jam, or any uncooked form—throw them out,” says Paul Cieslak, M.D., from Oregon Public Health Division. He says people who have eaten the strawberries, but remain well need take no action. The incubation period for E. coli O157:H7 is typically two to seven days.

None of the following have been implicated in this outbreak:

• Berries other than strawberries.
• Strawberries sold since Aug. 1.
• Strawberries sold south of Benton County or east of Multnomah County.
• Strawberries sold in supermarkets.
• Strawberries picked at Jaquith Strawberry Farm’s U-pick field.

Ten people have confirmed E. coli O157:H7 infection caused by a single strain. They include residents of Washington, Clatsop, and Multnomah Counties. Six other people in northwest Oregon also have recently developed E. coli O157:H7 infection and appear to be part of this outbreak.

Of the confirmed cases, four have been hospitalized, and one elderly woman in Washington County died from kidney failure associated with E. coli O157:H7 infection. There were twelve females and four males among the cases, and their ages ranged from 4 to 85. They fell ill between July 10 and July 29.

Cieslak, manager of the Oregon Public Health’s communicable disease section, said his team has been working with county public health officials and the Oregon Department of Agriculture on tracking the infection cases. When a potential outbreak is investigated, public health officials ask those who’ve been sickened, family members and health care providers a slate of questions to find common exposures and “trace back” to the source.

“If someone gets sick, we ask questions about everything from what they’ve eaten, to whether they’ve been to common gatherings, to whether they’ve been swimming in a particular place, and then out of this we try to find commonalities,” he said. “The commonality among these cases has been strawberries at roadside stands and farmer’s markets supplied by this one farm last month.”

E. coli is a common inhabitant of the gastrointestinal tract and is usually harmless. But E. coli O157:H7 is a strain of the bacterium carried by some animals, that can contaminate food and water, and that produces toxins that can cause mild to severe intestinal illness, including severe cramps and diarrhea that is often bloody. Some patients develop complications that require hospitalization. About 5 percent of infected persons, especially young children and the elderly, suffer serious and potentially fatal kidney damage.

Antibiotics are not recommended for treatment of E. coli O157:H7 infection, and they may actually make kidney failure more likely. People infected with E. coli O157 should rest and drink plenty of fluids to reduce fatigue and dehydration.

Public health officials emphasize that fruits and vegetables are still important to a healthy diet; at least five servings per day are recommended. However, people need to take the following precautions with any uncooked produce:

1. Wash fruits and vegetables thoroughly before eating them.
2. Keep fruits and vegetables and other raw food separated from cooked food
3. Wash your hands thoroughly with soap after handling raw foods, as well as before eating, after using the toilet, and after changing diapers.

 

Owner of Jaquith Strawberry Farm saddened by E. coli outbreak

http://www.oregonlive.com/washingtoncounty/index.ssf/2011/08/owner_of_jaquith_strawberry_fa.html

Published: Wednesday, August 10, 2011, 9:42 AM Updated: Wednesday, August 10, 2011, 1:23 PM

Deer suspected as source of nation's first E. coli outbreak traced to tainted strawberries

Published: Monday, August 08, 2011, 8:38 PM Updated: Tuesday, August 09, 2011, 10:55 AM

http://www.oregonlive.com/washingtoncounty/index.ssf/2011/08/deer_suspected_as_cause_of_nat.html

Salmonella outbreak linked to Ground Poultry

(My comments are in parenthesis and italicized.)

Cargill Meat Solutions is recalling 36 million pounds of ground turkey products that has been linked to a Salmonella outbreak with 79 infected individuals in 26 states.  Of that, 22 have been hospitalized and there has been one death.

Cargill Meat Solutions Corporation, a Springdale, Ark. establishment, announced the recall on August 3^rd after learning their product may be contaminated with a multi-drug resistant strain of Salmonella Heidelberg.  (One probable reason for the delay is the wide distribution of the cases and more importantly, the long time period over which the cases occurred.  CDC receives many reports each day, and it can be difficult in identifying trends when there is only a case or two coming in at a time).

The products subject to recall today bear the establishment number "P-963" inside the USDA mark of inspection

According to the CDC on August 1^st, a total of 77 persons infected with the outbreak strain of Salmonella Heidelberg have been reported from 26 states between March 1 and August 1, 2011. The number of ill persons identified in each state is as follows:AL (1), AZ (2), CA (6), GA (1), IA (1), IL (7), IN (1), KY (2), LA (1), MA (1), MI (10), MN (1), MO (2), MS (1), NC (1), NE (2), NV (1), NY (2), OH (10), OK (1), OR (1), PA (5), SD (3), TN (2), TX (9), and WI (3).

The most common symptoms of salmonella are diarrhea, abdominal cramps and fever within eight to 72 hours of eating a contaminated product. It can be life-threatening to some with weakened immune systems.

It is important that all poultry products be cooked to the proper temperature of 165ºF.  It is also important to prevent cross contamination through thorough hand washing after handling raw meat products such as poultry and to clean any surfaces that have come into contact with raw poultry including knives and cutting boards. Consumers with questions about this recall should contact Cargill's consumer relations toll free telephone number at 1-888-812-1646. (People tend to undercooked or mishandle ground meat, whether it is ground beef or ground turkey.  Additionally, it is very difficult to use color or firmness as an indicator of doneness when cooking raw ground poultry – the safest way to measure doneness is to use a thermometer, making sure ground poultry has reached 165ºF).

http://www.fsis.usda.gov/News_&_Events/Recall_060_2011_Release/index.asp?s_cid=w_c_sms_cont_001

http://www.cdc.gov/salmonella/heidelberg/080111/index.html

 

http://www.cargill.com/news-center/news-releases/2011/NA3047807.jsp

Do Farmers Markets` Provide Safer Food?

Here is a Washington Post article on food safety at Farmers` Markets.  Thanks to Ray Eckhart for sending it along.

 http://www.washingtonpost.com/local/dc-farmers-markets-highlight-an-array-of-food-safety-issues/2011/07/18/gIQAROXZTI_story.html

Farmers` Markets seem to be everywhere these days and more and more people are buying their food there. And the scope of products range from fruits and vegetables to raw meat to hoagies to barbeque chicken.   But is that food sold at a Farmers` Markets safer because it comes from a small farm? Evidence would indicate that this is not necessarily the case.

I have a positive view of Farmers Markets` in that they promote local agriculture and get people a little closer to the source of the food (so the kids know their apples are not grown in the grocery store).   However, all it takes is one outbreak related to a Farmers` Market purveyor and that can dampen the enthusiasm of many shoppers. It would be in the best interest of the Famers’ Market coordinators as well as the farmers themselves to ensure the safety of the food sold.   Are purveyors licensed and inspected?  Do they know the basics of food safety including proper cooking temperatures and proper holding temperatures of food?  Are they practicing proper handling of the food they are selling?  If selling raw meat, are they conveying the right information to the consumer that the product must be properly cooked for safety?

How comfortable are you about buying meat or further processed food at a Farmers’ Market when it is 100ºF outside?

Botulism and Potato Soup - CDC Report 7/8/11

In two separate cases this year as reported by CDC,  individuals became ill with botulism following consumption of improperly stored potato soup.  In each case, refrigerated RTE potato soup was purchased from retail and then tasted by the consumer after prolonged storage at room temperature (even though the label stated Store in Refrigerator). 

A few interesting notes:

1)    It is becoming more common for retailers as well as manufacturers to make refrigerated RTE products with no secondary hurdles (preservatives) to prevent Clostridium botulinum growth. So thus refrigeration is the only control factor. This creates a huge risk with regard to temperature abuse….spores of Clostridium, surviving the heat treatment used in making soup, will grow if the product is stored at temperatures greater than 50ºF to 54ºF. (for Proteolytic strains such as Type A.  Non-proteolytic strains can grow as low as 38F, but have less heat resistance so would not survive the initial boil when making soup).

2)    Both persons suffered severe illness for weeks even though they just tasted the soup, a testament of the toxicity.  Botulinum toxin is regarded as one of the most potent toxins known to man. (If they had hard boiled the soup for ~10 min before consuming, it would have inactivated the toxin, and although it would have tasted bad, it would probably not have caused botulism)

3)    Consumers do crazy things – First, refrigerated product was stored at room temperature for a long time, and two, even though it smelled bad and was swollen, they still tried it.  Reminds me of an old Cheech and Chong skit.

Notes from the Field: Botulism Caused by Consumption of Commercially Produced Potato Soups Stored Improperly --- Ohio and Georgia, 2011

Weekly

July 8, 2011 / 60(26);890

http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6026a5.htm?s_cid=mm6026a5_w

In January and April 2011, CDC provided antitoxin for treatment of two persons with toxin type A botulism associated with consumption of potato soup produced by two companies. On January 28, 2011, an Ohio resident, aged 29 years, was hospitalized after 5 days of progressive dizziness, blurred vision, dysphagia, and difficulty breathing. The patient required mechanical ventilation and botulism antitoxin. On January 18, he had tasted potato soup from a bulging plastic container, noted a bad taste, and discarded the remainder. The soup had been purchased on December 7, 2010, from the refrigerated section of a local grocer, but it had been kept unrefrigerated for 42 days. He was hospitalized for 57 days and then was transferred with residual weakness to a rehabilitation facility.
On April 8, 2011, a Georgia resident, aged 41 years, was hospitalized after 4 days of progressive dizziness and dysphagia. The patient developed respiratory distress, required mechanical ventilation, and was treated with botulism antitoxin. On April 3, she had tasted potato soup purchased from a local grocer, noted a sour taste, and discarded the remainder. The soup, stored in a plastic container labeled "keep refrigerated" in letters 1/8 inch tall, had been purchased on March 16, but had been left unrefrigerated for 18 days. She was hospitalized for 16 days and then was transferred with residual weakness to a rehabilitation facility.
Botulism is caused by a paralyzing toxin produced by Clostridium botulinum bacteria. C. botulinum spores are present in soil and can be found on raw produce, especially potatoes and other root vegetables (1). If a low-acid food such as potato soup is stored unrefrigerated in an anaerobic environment (e.g., a sealed container), without a barrier to bacterial growth, spores can germinate, resulting in bacterial growth and botulinum toxin production (2). Because heating food to a temperature of 185°F (85°C) for 5 minutes inactivates the toxin, proper preparation also is an important safeguard (3).
Improper storage has been documented in previous botulism outbreaks associated with commercially produced, chilled foods. Since 1975, 19 U.S. botulism cases were linked to six such products. Demand for prepared, chilled foods is increasing (4). Labels advising refrigeration might be ignored or not noticed, and do not warn about the danger of consuming unrefrigerated food. The Food and Drug Administration is reexamining labeling requirements. Storage at an improper temperature also can occur before products reach consumers (5). To inhibit the growth of C. botulinum and other microbes, an acidifying agent or other microbial inhibitor, such as citric or phosphoric acid, can be added to prepared, chilled foods before they are sealed in a package. This procedure was used successfully to reduce the danger of botulism from commercial garlic-in-oil products after two outbreaks (6).

Reported by

Mandy P. Seaman, Alana C. Sulka, Gwinnett County, Georgia Board of Health. Melissa Tobin D'Angelo, Georgia Dept of Community Health. Mitchell A. Blass, St. Joseph's Hospital, Atlanta, Georgia. Randy L. Mills, Ohio State Univ Hospitals East, Columbus; Jane Carmean, Ohio Dept of Health. Carolina Lúquez, Susan Maslanka, Kelly A. Jackson, Barbara E. Mahon, Patricia M. Griffin, Div of Foodborne, Waterborne, and Environmental Diseases, National Center for Emerging and Zoonotic Infectious Diseases; Katherine A. O'Connor, Ethel V. Taylor, EIS officers, CDC. Corresponding contributor: Katherine A. O'Connor, kaoconnor@cdc.gov, 404-639-0195.

References

1. Angulo FJ, Getz J, Taylor JP, et al. A large outbreak of botulism: the hazardous baked potato. J Infect Dis 1998;178:172--7.
2. Sheth AN, Wiersma P, Atrubin D, et al. International outbreak of severe botulism with prolonged toxemia caused by commercial carrot juice. Clin Infect Dis 2008;47:1245--51.
3. Sobel J. Botulism. Clin Infect Dis 2005;41:1167--73.
4. Peck MW. Clostridium botulinum and the safety of minimally heated, chilled foods: an emerging issue? J Appl Microbiol 2006;101:556--70.
5. Kalluri P, Crowe C, Reller M, et al. An outbreak of foodborne botulism associated with food sold at a salvage store in Texas. Clin Infect Dis 2003;37:1490--5.
6. Morse DL, Pickard LK, Guzewich JJ, Devine BD, Shayegani M. Garlic-in-oil associated botulism: episode leads to product modification. Am J Public Health 1990;80:1372--3.