Gills Onions is recalling fresh cut onions and cut celery after random FDA testing yielded a positive result for Listeria. The 6000 pounds of the retail product was shipped to 8 different states and Canada. There have been no reported illnesses. (http://www.fda.gov/Safety/Recalls/ucm312707.htm).
Gills, one of the nation’s largest family-owned onions growers operates one of the largest, most innovative and sustainable fresh cut onion plants in the world (quoted from their website -http://www.gillsonions.com/). However for Gills, this is their second recall due to Listeria within the last 3 months. On May 19, 2012, Gills Onions initiated a voluntary recall, 2,360 pounds of diced red onions as a result of a routine and random test directed by the Canadian Food Inspection Agency. (http://www.fda.gov/Safety/Recalls/ucm304732.htm)
A study published in JFP indicates that Listeria monocytogenes populations will remain constant on fresh cut onions at 4ºC, but will grow slowly at 10ºC (Farber, etal JFP 1997). Certainly, higher temperatures or adding cut onions to a salad or a sandwich and then holding that at an elevated temperature would likely enhance growth potential.
Gills recalls fresh-cut onions, celery in U.S., Canada
The Packer
http://www.thepacker.com/fruit-vegetable-news/fresh-produce-retail/Gills-recalls-fresh-cut-onions-celery-163045406.html
07/19/2012 11:06:21 AM
Coral Beach
Possible listeria contamination spurred Gills Onions LLC to voluntarily recall 6,000 pounds — an entire day’s production — of diced and slivered red and yellow onions and diced onion-celery mix.
No illnesses had been reported at the time the recall was issued on the evening of July 18, according to Amy Philpott, a company spokeswoman.
The Oxnard, Calif., produce company shipped the onions July 2-4 directly to retailers in Canada and in California, Montana, Oklahoma, Oregon, Pennsylvania, Texas, Utah and Washington. There are nine different products in the recall, and they all have July 20 use-by dates.
Thursday, July 19, 2012
Employee Fired after Posting a Photo of Himself Standing on Food
This summary is not available. Please
click here to view the post.
Concern with Dietary Suppliments Increases as Dietary Ingredient Recalled Due to Salmonella
An Illinois company is recalling its dietary ingredient after ‘several’ lots tested positive for Salmonella. This ingredient, made by a subsidiary’s plant in South Korean subsidiary, had already been used in a number of products including a children’s product - which was also recalled (http://www.fda.gov/Safety/Recalls/ucm311050.htm). The ingredient is an undigestable fiber made from milk and is marketed as an aid for the health of the immune and digestive systems.
There has been a growing concern with dietary supplements. Most of this concern has related to medical claims that are made. Some substances do not live up to the claims, while others may actually have adverse effects (http://health.wolterskluwerlb.com/2012/01/dietary-supplement-concerns-in-2012/ and http://www.fda.gov/Food/DietarySupplements/Alerts/default.htm).
There has also been issue with how some of these are processed. A Chicago Tribune article (below) reported that half of the 450 firms inspected had violations. In the UK, it was just reported that 40% of dietary supplements were irradiated illegally (http://www.dailymail.co.uk/health/article-121486/Concerns-dietary-supplements.html).
Sales of dietary supplements continues to increase. Consumers view dietary supplements as a way to prevent health issues. Some see herbal supplements as more natural. In many cases, supplements are less expensive than over-the-counter drugs. Without the pharmaceuticals industry’s requirements for scientific research to back label claims, an increasing number of companies have entered this market, including pharmaceutical and food companies.
Westchester firm recalls salmonella-contaminated supplements
No illnesses have been reported; FDA investigating
http://www.chicagotribune.com/health/ct-met-salmonella-supplements-20120719,0,6096142.story
By Trine Tsouderos, Chicago Tribune reporter
July 19, 2012
Concern over salmonella contamination has prompted a Chicago-area firm to recall nearly 40,000 pounds of a dietary ingredient, a move that in turn prompted several recalls of supplements containing the suspect material.
U.S. Food and Drug Administrationofficials said they are investigating whether the ingredient, sold by Westchester-based Ingredion and made in a subsidiary's plant in South Korea, wound up in other dietary supplements sold to consumers and whether more recalls are necessary.
There has been a growing concern with dietary supplements. Most of this concern has related to medical claims that are made. Some substances do not live up to the claims, while others may actually have adverse effects (http://health.wolterskluwerlb.com/2012/01/dietary-supplement-concerns-in-2012/ and http://www.fda.gov/Food/DietarySupplements/Alerts/default.htm).
There has also been issue with how some of these are processed. A Chicago Tribune article (below) reported that half of the 450 firms inspected had violations. In the UK, it was just reported that 40% of dietary supplements were irradiated illegally (http://www.dailymail.co.uk/health/article-121486/Concerns-dietary-supplements.html).
Sales of dietary supplements continues to increase. Consumers view dietary supplements as a way to prevent health issues. Some see herbal supplements as more natural. In many cases, supplements are less expensive than over-the-counter drugs. Without the pharmaceuticals industry’s requirements for scientific research to back label claims, an increasing number of companies have entered this market, including pharmaceutical and food companies.
Westchester firm recalls salmonella-contaminated supplements
No illnesses have been reported; FDA investigating
http://www.chicagotribune.com/health/ct-met-salmonella-supplements-20120719,0,6096142.story
By Trine Tsouderos, Chicago Tribune reporter
July 19, 2012
Concern over salmonella contamination has prompted a Chicago-area firm to recall nearly 40,000 pounds of a dietary ingredient, a move that in turn prompted several recalls of supplements containing the suspect material.
U.S. Food and Drug Administrationofficials said they are investigating whether the ingredient, sold by Westchester-based Ingredion and made in a subsidiary's plant in South Korea, wound up in other dietary supplements sold to consumers and whether more recalls are necessary.
Wednesday, July 18, 2012
Case of Bubonic Plague in Oregon
Here is a general interest story that we found….interesting. A man in Oregon contracted bubonic plague after trying to take a rat out of a stray cat’s mouth. Near death, he spent a month on life support. Now, he will need to have his hands and toes removed. (picture below gives meaning to the Black Death).
As you know, the bubonic plague or Black Death has had a large impact on the history of mankind. Through a series of major pandemics (6th to 7th century in the Mediterranean, 1300 to 1650 in Europe, and 19th and early 20th century in Asia and ports around the world), the plague wiped out some 200 million people (close to a third of Europe in the dark ages). The responsible organism, Yersinia pestis, is spread by fleas carried on rats. The disease was mostly eradicated by improved sanitary practices. While considered an ancient disease, there are still cases that pop up from time to time. There have been a reported 11 cases in the US since 1976, most all cases were in western US. (People living and working in areas with natural environment where there is a higher prevalence of woodrats).
Yersinia pestis, a gram negative organism, is one of the most pathogenic organisms known. It can infect through lesions in the skin (such as a flea bite) where it infects the lymphnodes and then invades other organs where it causes massive tissue destruction. Gangrene often sets in on the dead tissue. It can also spread through inhalation of infective respiratory particles (pneumonia). Disease is initially characterized by development of one or more inflamed, swollen lymph nodes (buboes), and then chills and fever, lethargy and confusion. Historically, the fatality rate was greater than 50%, but now with antibiotics, it is now about 5%. But still, who wants to be this guy.
.jpg)
Plague infects Oregon man who tried to get rodent from stray cat
An Oregon man who was bitten by a stray cat has contracted the plague — the fifth case of the disease in Oregon since 1995.
http://seattletimes.nwsource.com/html/localnews/2018446561_plague16.html
By Nigel Duara and Steven Duboist
The Associated Press
PORTLAND — Health officials have confirmed an Oregon man has the plague after he was bitten while trying to take a dead rodent from the mouth of a stray cat.
The unidentified Prineville, Ore., man was in critical condition on Friday. He is suffering from a blood-borne version of the disease, not the bubonic plague, which wiped out at least one-third of Europe in the 14th century. The bubonic plague affects the lymph nodes.
There is an average of seven human plague cases in the U.S. each year. A map maintained by the Centers for Disease Control and Prevention shows most cases since the 1970s have been in the West, primarily the southwest.
The last reported case of plague in Washington state occurred in 1984 when an animal trapper in Yakima became infected while skinning a bobcat. In 2010, a Washington laboratory technician was treated to prevent plague infection after working with a specimen from one of the two reported cases in Oregon at the time.
The plague bacteria cycles through rodent populations without killing them off; in urban areas, it's transmitted back and forth from rats to fleas. There's even a name for it, the "enzootic cycle."
The bacteria thrive in forests, semiarid areas and grasslands, which plague-carrying rodents from wood rats to rock squirrels call home.
Once a coin flip with death, the plague is now easier to handle for humans in the U.S. The national mortality rate stood at 66 percent before World War II, but advances in antibiotics dropped that rate to its present 16 percent.
Central Oregon health officials don't blame the cat.
"The reality is that, in rural areas, part of the role of cats is to keep the rodent population controlled around our homes and barns" said Karen Yeargain of the Crook County Health Department.
The Prineville man, who is in his 50s, remained in critical condition Friday at a Bend hospital. His illness marks the fifth case of plague in Oregon since 1995.
State public health veterinarian Dr. Emilio DeBess said the man was infected when he was bitten by the stray his family befriended. The cat died and its body is being sent to the CDC for testing.
DeBess has collected blood samples from two dogs and another cat that lives with the man's family. DeBess also collected blood samples from neighbors' pets and from animals in the local shelter to determine whether the area has a plague problem.
More than a dozen people who were in contact with the sick man have been notified and are receiving preventive antibiotics.
As you know, the bubonic plague or Black Death has had a large impact on the history of mankind. Through a series of major pandemics (6th to 7th century in the Mediterranean, 1300 to 1650 in Europe, and 19th and early 20th century in Asia and ports around the world), the plague wiped out some 200 million people (close to a third of Europe in the dark ages). The responsible organism, Yersinia pestis, is spread by fleas carried on rats. The disease was mostly eradicated by improved sanitary practices. While considered an ancient disease, there are still cases that pop up from time to time. There have been a reported 11 cases in the US since 1976, most all cases were in western US. (People living and working in areas with natural environment where there is a higher prevalence of woodrats).
Yersinia pestis, a gram negative organism, is one of the most pathogenic organisms known. It can infect through lesions in the skin (such as a flea bite) where it infects the lymphnodes and then invades other organs where it causes massive tissue destruction. Gangrene often sets in on the dead tissue. It can also spread through inhalation of infective respiratory particles (pneumonia). Disease is initially characterized by development of one or more inflamed, swollen lymph nodes (buboes), and then chills and fever, lethargy and confusion. Historically, the fatality rate was greater than 50%, but now with antibiotics, it is now about 5%. But still, who wants to be this guy.
.jpg)
An Oregon man who was bitten by a stray cat has contracted the plague — the fifth case of the disease in Oregon since 1995.
http://seattletimes.nwsource.com/html/localnews/2018446561_plague16.html
By Nigel Duara and Steven Duboist
The Associated Press
PORTLAND — Health officials have confirmed an Oregon man has the plague after he was bitten while trying to take a dead rodent from the mouth of a stray cat.
The unidentified Prineville, Ore., man was in critical condition on Friday. He is suffering from a blood-borne version of the disease, not the bubonic plague, which wiped out at least one-third of Europe in the 14th century. The bubonic plague affects the lymph nodes.
There is an average of seven human plague cases in the U.S. each year. A map maintained by the Centers for Disease Control and Prevention shows most cases since the 1970s have been in the West, primarily the southwest.
The last reported case of plague in Washington state occurred in 1984 when an animal trapper in Yakima became infected while skinning a bobcat. In 2010, a Washington laboratory technician was treated to prevent plague infection after working with a specimen from one of the two reported cases in Oregon at the time.
The plague bacteria cycles through rodent populations without killing them off; in urban areas, it's transmitted back and forth from rats to fleas. There's even a name for it, the "enzootic cycle."
The bacteria thrive in forests, semiarid areas and grasslands, which plague-carrying rodents from wood rats to rock squirrels call home.
Once a coin flip with death, the plague is now easier to handle for humans in the U.S. The national mortality rate stood at 66 percent before World War II, but advances in antibiotics dropped that rate to its present 16 percent.
Central Oregon health officials don't blame the cat.
"The reality is that, in rural areas, part of the role of cats is to keep the rodent population controlled around our homes and barns" said Karen Yeargain of the Crook County Health Department.
The Prineville man, who is in his 50s, remained in critical condition Friday at a Bend hospital. His illness marks the fifth case of plague in Oregon since 1995.
State public health veterinarian Dr. Emilio DeBess said the man was infected when he was bitten by the stray his family befriended. The cat died and its body is being sent to the CDC for testing.
DeBess has collected blood samples from two dogs and another cat that lives with the man's family. DeBess also collected blood samples from neighbors' pets and from animals in the local shelter to determine whether the area has a plague problem.
More than a dozen people who were in contact with the sick man have been notified and are receiving preventive antibiotics.
Tuesday, July 17, 2012
Reward outweighs risk when it comes to summer's fresh produce
Thursday, July 12, 2012
http://live.psu.edu/story/60347
UNIVERSITY PARK, Pa. -- With what seems to be an ongoing wave of news reports linking foodborne illness to fresh produce, many consumers are questioning whether it is worth the risk.
But Martin Bucknavage, extension food-safety specialist in Penn State's College of Agricultural Sciences, emphasizes that the benefits far outweigh the risks when it comes to consuming fresh fruits and vegetables.
According to Bucknavage, consumers should appreciate that they can take advantage of the wide selection of fresh produce available during the summer, instead of worrying about the remote possibility of foodborne illness.
"While there have been cases of illnesses reported from time to time that come as a result of contaminated produce," he said, "the risks are quite low when you consider the amount of produce consumed in the United States."
But it is important that consumers take specific steps to help ensure the safety of the produce they purchase, Bucknavage advised.
"Fruits and vegetables must always be washed before being sliced or eaten and must be refrigerated once they have been cut," he said.
Bucknavage also cautioned that certain items, such as cantaloupes, have surfaces that are more difficult to clean, so consumers must be particularly vigilant about washing them.
He explained that it is important to follow these precautions regardless of whether the produce is purchased from a large supermarket or a small farmer's market, but he emphasized that there are many advantages to buying food locally.
"Locally grown produce normally reaches the consumer within a day or so of when it is harvested, so it is fresher," he said. "And it also is harvested closer to the time it ripens, which often results in a better tasting, more nutritious product."
When shopping at farmer's markets, he encourages buyers to follow a few simple guidelines to ensure the safety of their purchases.
"Make sure that produce is fresh looking -- it should have proper color and firmness," Bucknavage said. "Also, avoid fruits and vegetables with decay or excessive bruising, regardless of the price. Damaged produce is more likely to harbor harmful bacteria."
Consumers need to learn about what is grown in their local area and the optimal time for harvest. "People should take advantage of all the different types of fruits and vegetables grown around them," he said. "It is fun to find new recipes that maximize the taste and healthfulness of those items."
Bucknavage noted that freezing and canning can preserve the local bounty for later use. "However, we should never purchase more than we can handle in a day or so," he said. "And it is important to use only approved procedures for canning and freezing, such as those listed on the USDA website."
Don't get discouraged with fresh produce, he urged.
"We get jaded by all the stories we hear on the news, but really, there is minimal risk," Bucknavage said. "Rather, I encourage folks to try all types of local fresh fruits and vegetables and not worry about the possibility of contracting foodborne illness."
http://live.psu.edu/story/60347
UNIVERSITY PARK, Pa. -- With what seems to be an ongoing wave of news reports linking foodborne illness to fresh produce, many consumers are questioning whether it is worth the risk.
But Martin Bucknavage, extension food-safety specialist in Penn State's College of Agricultural Sciences, emphasizes that the benefits far outweigh the risks when it comes to consuming fresh fruits and vegetables.
According to Bucknavage, consumers should appreciate that they can take advantage of the wide selection of fresh produce available during the summer, instead of worrying about the remote possibility of foodborne illness.
"While there have been cases of illnesses reported from time to time that come as a result of contaminated produce," he said, "the risks are quite low when you consider the amount of produce consumed in the United States."
But it is important that consumers take specific steps to help ensure the safety of the produce they purchase, Bucknavage advised.
"Fruits and vegetables must always be washed before being sliced or eaten and must be refrigerated once they have been cut," he said.
Bucknavage also cautioned that certain items, such as cantaloupes, have surfaces that are more difficult to clean, so consumers must be particularly vigilant about washing them.
He explained that it is important to follow these precautions regardless of whether the produce is purchased from a large supermarket or a small farmer's market, but he emphasized that there are many advantages to buying food locally.
"Locally grown produce normally reaches the consumer within a day or so of when it is harvested, so it is fresher," he said. "And it also is harvested closer to the time it ripens, which often results in a better tasting, more nutritious product."
When shopping at farmer's markets, he encourages buyers to follow a few simple guidelines to ensure the safety of their purchases.
"Make sure that produce is fresh looking -- it should have proper color and firmness," Bucknavage said. "Also, avoid fruits and vegetables with decay or excessive bruising, regardless of the price. Damaged produce is more likely to harbor harmful bacteria."
Consumers need to learn about what is grown in their local area and the optimal time for harvest. "People should take advantage of all the different types of fruits and vegetables grown around them," he said. "It is fun to find new recipes that maximize the taste and healthfulness of those items."
Bucknavage noted that freezing and canning can preserve the local bounty for later use. "However, we should never purchase more than we can handle in a day or so," he said. "And it is important to use only approved procedures for canning and freezing, such as those listed on the USDA website."
Don't get discouraged with fresh produce, he urged.
"We get jaded by all the stories we hear on the news, but really, there is minimal risk," Bucknavage said. "Rather, I encourage folks to try all types of local fresh fruits and vegetables and not worry about the possibility of contracting foodborne illness."
Raw Shellfish and the Risk Associated with Vibrio vulnificus
This news report, submitted by our colleague Larry Grunden, shows the potential danger of infection associated with eating raw clams and oysters. In this report, a 61 year old woman suffered a life threatening Vibrio vulnificus infection after eating raw clams two year ago. She survived, but did need to have her leg amputated, and nearly lost one of her arms. (The attached news report is incorrect in calling this a virus).
Vibrio vulnificus is a gram negative bacterium found in warm seawater. In healthy people, it can cause gastroenteritis (vomiting, diarrhea, and abdominal pain), but in people with an underlying health issue, particularly chronic liver disease, it cause infection of the bloodstream (septicemia). In these cases, it has a high mortality rate (~50%). The organism is highly invasive and produces toxins (a cytolysin, a hemolysin, and a thermolysin).
A few other notes:
- Hot sauce will not kill the organism.
- Consumption of liquor will not help either, in fact, those who drink too much of this type of sauce will be more susceptible.
- Other pathogens associated with raw clams and oysters that are also naturally found in seawater – other members of the Vibrio family (Vibrio parahaemolyticus, Vibrio cholerae - causative agent for cholera, and other vibrio species), Aeromonas, and Plesiomonas.
- Enteric pathogens associated with shellfish contamination - the viruses norovirus and Hepatitis A as well as bacterial pathogens Shigella, Salmonella, Campylobacter, and E. coli.
- Water testing done for the safety of harvesting water normally uses indicators associated with fecal contamination. This is good for the enteric pathogens, but not good for the pathogens such as Vibrio that are naturally found in seawater.
- The risk of Vibrio vulnificus contamination increases in the warmer months (due to warmer ocean waters).
Key message – there is a risk when consuming raw oysters and clams, and this risk is greatly magnified for those with underlying health issues such as immunosuppression or advanced age, and especially chronic liver disease.
Lewisberry woman got bacteria from clams
LEWISBERRY, Pa. -
A York County woman nearly died from a flesh-eating bacteria she came in contact with about two years ago.
Maureen Horan, 61, known to her friends as "Mo," said she almost didn't survive her ordeal.
Her near-death ordeal began on the last day of a 2010 during a vacation to the Jersey Shore. Horan and her husband, Dennis, had a late lunch. Horan's meal included raw clams.
"I knew there was something wrong when I swallowed the one clam, but it was too late," Horan said.
By the next day Horan said she was in severe pain. She went to the emergency came home, but her condition only got worse.
"I get up and the pain is worse. My toes are black, my arm is red, my leg is red and my sister-in-law said, "I don't know what it is, but you make them admit her," Horan said.
Vibrio vulnificus is a gram negative bacterium found in warm seawater. In healthy people, it can cause gastroenteritis (vomiting, diarrhea, and abdominal pain), but in people with an underlying health issue, particularly chronic liver disease, it cause infection of the bloodstream (septicemia). In these cases, it has a high mortality rate (~50%). The organism is highly invasive and produces toxins (a cytolysin, a hemolysin, and a thermolysin).
A few other notes:
- Hot sauce will not kill the organism.
- Consumption of liquor will not help either, in fact, those who drink too much of this type of sauce will be more susceptible.
- Other pathogens associated with raw clams and oysters that are also naturally found in seawater – other members of the Vibrio family (Vibrio parahaemolyticus, Vibrio cholerae - causative agent for cholera, and other vibrio species), Aeromonas, and Plesiomonas.
- Enteric pathogens associated with shellfish contamination - the viruses norovirus and Hepatitis A as well as bacterial pathogens Shigella, Salmonella, Campylobacter, and E. coli.
- Water testing done for the safety of harvesting water normally uses indicators associated with fecal contamination. This is good for the enteric pathogens, but not good for the pathogens such as Vibrio that are naturally found in seawater.
- The risk of Vibrio vulnificus contamination increases in the warmer months (due to warmer ocean waters).
Key message – there is a risk when consuming raw oysters and clams, and this risk is greatly magnified for those with underlying health issues such as immunosuppression or advanced age, and especially chronic liver disease.
Flesh-eating virus
nearly cost woman her life
http://www.wgal.com/news/susquehanna-valley/york-adams/Flesh-eating-virus-nearly-cost-woman-her-life/-/9704248/15568968/-/item/1/-/gqpdltz/-/index.htmlLewisberry woman got bacteria from clams
LEWISBERRY, Pa. -
A York County woman nearly died from a flesh-eating bacteria she came in contact with about two years ago.
Maureen Horan, 61, known to her friends as "Mo," said she almost didn't survive her ordeal.
Her near-death ordeal began on the last day of a 2010 during a vacation to the Jersey Shore. Horan and her husband, Dennis, had a late lunch. Horan's meal included raw clams.
"I knew there was something wrong when I swallowed the one clam, but it was too late," Horan said.
By the next day Horan said she was in severe pain. She went to the emergency came home, but her condition only got worse.
"I get up and the pain is worse. My toes are black, my arm is red, my leg is red and my sister-in-law said, "I don't know what it is, but you make them admit her," Horan said.
Monday, July 16, 2012
E. coli in Ground Beef - FSIS Data and Risk
USDA-FSIS recently updated their data on E. coli O157:H7 in ground beef and trim through July 8, 2012 (http://www.fsis.usda.gov/Science/RGBC_STEC_Results/index.asp). In order to get a visual representation of the risk associated with ground beef, the year-end results were plotted. Only routine samples were evaluated for ground beef (both federal plant and retail). Based upon this sampling, E. coli O157:H7 is found in approximately 0.1% to 0.2% of ground beef samples.
This rate is a lower than the percent positive found in trim (beef trim that goes into ground beef). For 2011, trim verification yielded a 0.64% positive and thru 7/2012, 0.53%.
The results indicate that interventions put in place by the meat industry have had an impact in reducing the level of E. coli in ground beef, however, from a consumer's perspective, careful handling and preparation is required. Specifically, cleaning hands and food contact surfaces when handling and preparing, and cooking to the proper internal temperature of 160ºF.
This rate is a lower than the percent positive found in trim (beef trim that goes into ground beef). For 2011, trim verification yielded a 0.64% positive and thru 7/2012, 0.53%.
The results indicate that interventions put in place by the meat industry have had an impact in reducing the level of E. coli in ground beef, however, from a consumer's perspective, careful handling and preparation is required. Specifically, cleaning hands and food contact surfaces when handling and preparing, and cooking to the proper internal temperature of 160ºF.
Friday, July 13, 2012
French cheese linked to a case of listeriosis
An elderly Pennsylvania man was stricken with listerosis after eating a high-priced soft cheese imported from France. Whole Foods is recalling the cheese baring thier own label.
Interesting is the fact that Whole Foods looks to have cut and repackaged the cheese which begs the question...where did the contamination occur - was it present in the original package, or did the cheese become contaminated during repackaging? Additionally, the article stated that the cheese product was slow moving in regard to retail sales, which means that it would have given more time for Listeria to grow. Listeria, as we know, grows at refrigeration temperatures, although slowly.
Whole Foods recalls contaminated cheese
Man seriously ill after consuming tainted product from East Liberty grocer
July 13, 2012 12:08 am
By David Templeton / Pittsburgh Post-Gazette
A pricey French cheese sold at Whole Foods Market in East Liberty is being recalled more than a month after a 69-year-old Westmoreland County man grew seriously ill from listeriosis, a food-borne bacterial infection.
The man fell ill June 7 and was hospitalized after eating Jean Perrin Edel de Cleron cheese -- a soft, pasteurized cow's milk French cheese that sells for about $25 a pound. The man continues to recover in a rehabilitation center, said Guillermo Cole, Allegheny County Health Department spokesman.
On Thursday, the health department and Whole Foods Market announced the recall of the cheese, which was cut and packaged in clear plastic wrap bearing a Whole Foods Market scale label and code beginning with 293351. The cheese was sold between May 20 and July 3.
The recall didn't occur until more than a month after the man fell ill, Mr. Cole said, because it took time for him to be diagnosed and then to get positive test results on foods he had consumed with follow-up efforts to test samples from the market where he purchased the cheese.
"It required some medical detective work," Mr. Cole said.
The store is offering full refunds for the cheese. The health department said customers who purchased it from the market during that time period should either dispose of it in the garbage or return it to the store. Those who touch the cheese should wash their hands immediately afterward to avoid cross-contamination. The store also has posted signs in the store to notify customers of the recall.
The store and health department are working to ensure that no cross-contamination occurred and that equipment and utensils used in cutting, weighing or packaging the cheese isn't contaminated with listeria monocytogenes, the bacterium that causes listeriosis.
The illness primarily affects older adults, people with weakened immune systems, pregnant women and newborns. Such infections, caused by consumption of food contaminated with the bacterium, can be serious and possibly fatal.
Anyone who consumed the cheese should seek medical help if the individual has diarrhea and gastrointestinal illness followed by fever and muscular aches.
Customers who have the recalled product may contact the health department at 412-687-2243 (ACHD) and arrange to have the cheese tested.
The health department declined to identify the ill man. Mr. Cole said the man represents the only one affected by the contamination to date. The cheese that the man purchased tested positive for the bacterium, as did samples of the cheese taken at the store.
On the upside, Mr. Cole said, the price of the cheese meant that not a large quantity had been sold.
Read more: http://www.post-gazette.com/stories/news/health/whole-foods-recalls-contaminated-cheese-644522/#ixzz20W0tMurV
Interesting is the fact that Whole Foods looks to have cut and repackaged the cheese which begs the question...where did the contamination occur - was it present in the original package, or did the cheese become contaminated during repackaging? Additionally, the article stated that the cheese product was slow moving in regard to retail sales, which means that it would have given more time for Listeria to grow. Listeria, as we know, grows at refrigeration temperatures, although slowly.
Whole Foods recalls contaminated cheese
Man seriously ill after consuming tainted product from East Liberty grocer
July 13, 2012 12:08 am
By David Templeton / Pittsburgh Post-Gazette
A pricey French cheese sold at Whole Foods Market in East Liberty is being recalled more than a month after a 69-year-old Westmoreland County man grew seriously ill from listeriosis, a food-borne bacterial infection.
The man fell ill June 7 and was hospitalized after eating Jean Perrin Edel de Cleron cheese -- a soft, pasteurized cow's milk French cheese that sells for about $25 a pound. The man continues to recover in a rehabilitation center, said Guillermo Cole, Allegheny County Health Department spokesman.
On Thursday, the health department and Whole Foods Market announced the recall of the cheese, which was cut and packaged in clear plastic wrap bearing a Whole Foods Market scale label and code beginning with 293351. The cheese was sold between May 20 and July 3.
The recall didn't occur until more than a month after the man fell ill, Mr. Cole said, because it took time for him to be diagnosed and then to get positive test results on foods he had consumed with follow-up efforts to test samples from the market where he purchased the cheese.
"It required some medical detective work," Mr. Cole said.
The store is offering full refunds for the cheese. The health department said customers who purchased it from the market during that time period should either dispose of it in the garbage or return it to the store. Those who touch the cheese should wash their hands immediately afterward to avoid cross-contamination. The store also has posted signs in the store to notify customers of the recall.
The store and health department are working to ensure that no cross-contamination occurred and that equipment and utensils used in cutting, weighing or packaging the cheese isn't contaminated with listeria monocytogenes, the bacterium that causes listeriosis.
The illness primarily affects older adults, people with weakened immune systems, pregnant women and newborns. Such infections, caused by consumption of food contaminated with the bacterium, can be serious and possibly fatal.
Anyone who consumed the cheese should seek medical help if the individual has diarrhea and gastrointestinal illness followed by fever and muscular aches.
Customers who have the recalled product may contact the health department at 412-687-2243 (ACHD) and arrange to have the cheese tested.
The health department declined to identify the ill man. Mr. Cole said the man represents the only one affected by the contamination to date. The cheese that the man purchased tested positive for the bacterium, as did samples of the cheese taken at the store.
On the upside, Mr. Cole said, the price of the cheese meant that not a large quantity had been sold.
Read more: http://www.post-gazette.com/stories/news/health/whole-foods-recalls-contaminated-cheese-644522/#ixzz20W0tMurV
Thursday, July 12, 2012
Three cases of botulism from home preserved foods
There are three confirmed cases of botulism from home preserved foods. Unfortunately, there is no additional information regarding the circumstances.
With an increasing number of people preserving their own foods, we unfortunately expect that there will be these types of incidents. It is important that consumers practice 'approved procedures' when canning foods. Penn State has a dedicated website for support - http://extension.psu.edu/food-safety/food-preservation.
In our interactions with consumers, we still find that people are using improper techniques (canning in the oven, not using a pressure cooker for low acid foods, etc). Where do they get this dangerous information -
- word-of-mouth from a friend - "I know this guy who cans in the oven all the time"
- the memory of what they think their grandmother used to do - "I recall my grandmother never using a pressure cooker to can green beans"
- some misguided blogger on the web
Do not put yourself, your family, or your friends in danger, use proper, approved procedures for preserving food.
County News Release
http://www.deschutes.org/Media-Releases/Botulism-in-3-People-Caused-by-Home-Canned-Food.aspx
Deschutes County Oregon -- 7/2/2012 --
The Oregon State Public Health Lab has confirmed that three Central Oregon residents,who were hospitalized, contracted botulism at a private barbeque. Deschutes County Health Services has conducted an investigation and implicated home-canned food as the source of the Botulism. Final testing results are pending. This was an isolated incident and Deschutes County Health Services has notified all involved individuals. Botulism in NOT spread person to person so there is no risk to the general public as a result of these cases.
This is a good reminder of the importance of following strict hygienic procedures to reduce contamination of foods while canning as well as obtaining the necessary pressure when canning to effectively destroy bacteria and prevent botulism. Detailed instructions on safe home canning can be obtained from Oregon State extension services at the following website: http://extension.oregonstate.edu/fch/food-preservation. Oregon Residents can also call the Food Preservation and Food Safety Hotline at (800) 354-7319 to talk to trained OSU Extension staff.
There are three primary types of botulism:
1. Foodborne botulism is caused by eating foods that contain the botulism toxin and is often associated with home-canned foods that have been improperly processed. Ingesting botulism toxin can lead to illness within a few hours- to days. Foodborne botulism is often caused from home-canned foods with low acid content such as asparagus, green beans, beets and corn.
2. Wound botulism is caused by toxin produced from a wound infected with the bacterium. Wound botulism can be prevented by promptly seeking medical care for infected wounds and by not using contaminated injectable drugs.
3. Infant botulism is caused by consuming the spores of the botulinum bacteria, which then grow in the intestines and release toxin. Honey can contain spores of the botulinum bacteria and has been a source of infection for infants. Children less than 12 months old should not be fed honey. Generally, honey is safe for people one year of age and older.
The classic symptoms of botulism include double or blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth, and muscle weakness. These are all symptoms of the muscle paralysis caused by the bacterial toxin. If untreated, these symptoms may progress to cause paralysis of the arms, legs, trunk and breathing muscles. In foodborne botulism, symptoms generally begin 12 to 36 hours after eating a contaminated food, but they can occur as early as six hours or as late as 10 days later.
In the United States an average of 145 cases of botulism are reported each year. Of these, approximately 15 percent are foodborne, 65 percent are infant botulism, and the rest are wound botulism.
Nationally, outbreaks of foodborne botulism involving two or more people occur most years and are usually caused by eating contaminated home-canned foods.
With an increasing number of people preserving their own foods, we unfortunately expect that there will be these types of incidents. It is important that consumers practice 'approved procedures' when canning foods. Penn State has a dedicated website for support - http://extension.psu.edu/food-safety/food-preservation.
In our interactions with consumers, we still find that people are using improper techniques (canning in the oven, not using a pressure cooker for low acid foods, etc). Where do they get this dangerous information -
- word-of-mouth from a friend - "I know this guy who cans in the oven all the time"
- the memory of what they think their grandmother used to do - "I recall my grandmother never using a pressure cooker to can green beans"
- some misguided blogger on the web
Do not put yourself, your family, or your friends in danger, use proper, approved procedures for preserving food.
County News Release
http://www.deschutes.org/Media-Releases/Botulism-in-3-People-Caused-by-Home-Canned-Food.aspx
Deschutes County Oregon -- 7/2/2012 --
The Oregon State Public Health Lab has confirmed that three Central Oregon residents,who were hospitalized, contracted botulism at a private barbeque. Deschutes County Health Services has conducted an investigation and implicated home-canned food as the source of the Botulism. Final testing results are pending. This was an isolated incident and Deschutes County Health Services has notified all involved individuals. Botulism in NOT spread person to person so there is no risk to the general public as a result of these cases.
This is a good reminder of the importance of following strict hygienic procedures to reduce contamination of foods while canning as well as obtaining the necessary pressure when canning to effectively destroy bacteria and prevent botulism. Detailed instructions on safe home canning can be obtained from Oregon State extension services at the following website: http://extension.oregonstate.edu/fch/food-preservation. Oregon Residents can also call the Food Preservation and Food Safety Hotline at (800) 354-7319 to talk to trained OSU Extension staff.
There are three primary types of botulism:
1. Foodborne botulism is caused by eating foods that contain the botulism toxin and is often associated with home-canned foods that have been improperly processed. Ingesting botulism toxin can lead to illness within a few hours- to days. Foodborne botulism is often caused from home-canned foods with low acid content such as asparagus, green beans, beets and corn.
2. Wound botulism is caused by toxin produced from a wound infected with the bacterium. Wound botulism can be prevented by promptly seeking medical care for infected wounds and by not using contaminated injectable drugs.
3. Infant botulism is caused by consuming the spores of the botulinum bacteria, which then grow in the intestines and release toxin. Honey can contain spores of the botulinum bacteria and has been a source of infection for infants. Children less than 12 months old should not be fed honey. Generally, honey is safe for people one year of age and older.
The classic symptoms of botulism include double or blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth, and muscle weakness. These are all symptoms of the muscle paralysis caused by the bacterial toxin. If untreated, these symptoms may progress to cause paralysis of the arms, legs, trunk and breathing muscles. In foodborne botulism, symptoms generally begin 12 to 36 hours after eating a contaminated food, but they can occur as early as six hours or as late as 10 days later.
In the United States an average of 145 cases of botulism are reported each year. Of these, approximately 15 percent are foodborne, 65 percent are infant botulism, and the rest are wound botulism.
Nationally, outbreaks of foodborne botulism involving two or more people occur most years and are usually caused by eating contaminated home-canned foods.
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