Food Safety Network - Doug Powell

Doug Powell isn't taking the weekend off; here are a couple of items from creator of the International Food Safety Network:


MANHATTAN — Outbreaks of Salmonella in tomatoes and E. coli O157:H7 in romaine lettuce have once again raised questions about the safety of fresh produce."Fresh fruits and vegetables are the most significant sources of foodborne illness today in the United States," said Douglas Powell,associate professor and scientific director of the International Food Safety Network at Kansas State University. "Because fresh produce is not cooked, anything that comes into contact is a possible source of contamination."Powell said wash water, irrigation water, manure in soil, even contact with animals or humans, can introduce dangerous microorganisms onto fresh produce. There is evidence that bacteria like Salmonella and E.coli can enter fruit like tomatoes and cantaloupes, and leafy greens such as spinach and lettuce, making removal extremely difficult."The farm is the first line of defense." Powell said. "Whether your produce comes from around the corner or around the globe, contamination must be prevented on the farm."Powell has more than 10 years experience in developing, implementing and assessing on-farm food safety programs for fresh produce.A brief review of pathogens in produce is available at:http://tinyurl.com/6ypdadA table of tomato-related North American outbreaks is available at:http://tinyurl.com/6oqv67A table of known outbreaks of verotoxigenic E. coli -- including but not limited to E. coli O157:H7 -- associated with fresh spinach and lettuce is available at: http://tinyurl.com/586azl
Dr. Douglas Powell
associate professor scientific director International Food Safety Network
(iFSN)dept. diagnostic medicine/pathobiology
Kansas State UniversityManhattan, KS66506
cell: 785-317-0560


Doug Powell, food scientist and creator of the International Food Safety Network, an online repository of food-safety related information, joined K-State as an associate professor in the College of Veterinary Medicine's department of diagnostic medicine and pathobiology in May 2006.

The International Food Safety Network is a collection of individuals who passionately care about reducing the burden of foodborne illness and seek innovative ways to compel everyone in the farm-to-fork food safety system -- individual producers, retail employees, and consumers, among others -- to acknowledge and adopt best practices to reduce the risk of foodborne illness. Under Powell's supervision, researchers and students with the network conduct research, provide commentary, policy evaluation and public information on a range of food safety issues such as the safety of fresh fruits and vegetables, restaurant inspection discloures sytems and human behavior. Powell also conducts research in food safety risk analyss, especially whether food-safety information is having its intended effect of influencing the practices of consumers and those in the food industry. The network also produces four electronic mail lists that are sent around the world each day: Food Safety Network, FSNet; Agriculture Network, AgNet; Animal Network, AnimalNet; and Functional Food Network, FFNet.

Powell co-authored the 1997 book, "Mad Cows and Mother's Milk: The Perils of Poor Risk Communication," which explores case studies where institutions fail to communicate the scientific basis of high-profile risks in food safety. Among the cases discussed are the 1996 mad cow disease outbreak in Britain and the emergence of E. coli in hamburger in the early 1990s.

Subscribing to any of the International Food Safety Network e-mail lists is free and can be done at the Food Safety Network Web site, http://www.foodsafety.k-state.edu/en/

International Food Safety Network also maintains barfblog, a forum for musing about current food safety issues.

Powell can be reached at 785-317-0560, or via e-mail at dpowell@k-state.edu.

CDC - Tomatoes and Salmonella

States with persons with the outbreak strain of Salmonella Saintpaul, by state of residence and onset of illness, April to June 2008.

From the CDC on June 7:

CDC is collaborating with public health officials in many states, the Indian Health Service, and the U.S. Food and Drug Administration (FDA) to investigate an ongoing multi-state outbreak of human Salmonella serotype Saintpaul infections. An epidemiologic investigation conducted by the New Mexico and Texas Departments of Health and the Indian Health Service using interviews comparing foods eaten by ill and well persons has identified consumption of raw tomatoes as the likely source of the illnesses in those states. The specific type and source of tomatoes is under investigation; however, the data suggest that large tomatoes, including Roma and round red, are the source.
Since mid-April, 145 persons infected with Salmonella Saintpaul with the same genetic fingerprint have been identified in 16 states: Arizona (12 persons), California (1), Colorado (1), Connecticut (1), Idaho (2), Illinois (17), Indiana (1), Kansas (3), New Mexico (39), Oklahoma (3), Oregon (2), Texas (56 persons), Utah (1), Virginia (2), Washington (1), and Wisconsin (3). These were identified because clinical laboratories in all states send Salmonella strains from ill persons to their State public health laboratory for characterization. Among the 73 persons who have been interviewed, illnesses began between April 16 and May 27, 2008. Patients range in age from 1 to 82 years; 49% are female. At least 23 persons were hospitalized. No deaths have been reported.
Only 3 persons infected with this strain of Salmonella Saintpaul were identified in the country during the same period in 2007. The previous rarity of this strain and the distribution of illnesses in all U.S. regions suggest that the implicated tomatoes are distributed throughout much of the country. Because of inherent delays in reporting and because many persons with Salmonella illness do not have a stool specimen tested, it is likely many more illnesses have occurred than those reported. Some of these unreported illnesses may be in states that are not on today’s map.
Clinical features of Salmonella Infection
Most persons infected with Salmonella develop diarrhea, fever, and abdominal cramps 12–72 hours after infection. Infection is usually diagnosed by culture of a stool sample. The illness usually lasts 4 – 7 days. Although most people recover without treatment, severe infections may occur. Infants, elderly persons, and those with impaired immune systems are more likely than others to develop severe illness. When severe infection occurs, Salmonella may spread from the intestines to the bloodstream and then to other body sites, and can cause death. In these severe cases, antibiotic treatment may be necessary.
Advice to consumers
At this time, FDA is advising U.S. consumers to limit their tomato consumption to those that are not the likely source of this outbreak. These include cherry tomatoes; grape tomatoes; tomatoes sold with the vine still attached; tomatoes grown at home; and raw red Roma, red plum, and round red tomatoes from specific sources listed at: http://www.fda.gov/oc/opacom/hottopics/tomatoes.html*. Consumers should be aware that raw tomatoes are often used in the preparation of fresh salsa, guacamole, and pico de gallo, are part of fillings for tortillas, and are used in many other dishes.
Customers everywhere are advised to:
Refrigerate within 2 hours or discard cut, peeled, or cooked tomatoes.
Avoid purchasing bruised or damaged tomatoes and discard any that appear spoiled.
Thoroughly wash all tomatoes under running water.
Keep tomatoes that will be consumed raw separate from raw meats, raw seafood, and raw produce items.
Wash cutting boards, dishes, utensils, and counter tops with hot water and soap when switching between types of food products.
FDA recommends that U.S. retail outlets, restaurants, and food service operators offer only fresh and fresh cut red Roma, red plum, and round red tomatoes and food products made from these tomatoes from specific sources listed at: http://www.fda.gov/oc/opacom/hottopics/tomatoes.html#retailers*. Cherry tomatoes, grape tomatoes, and tomatoes sold with the vine still attached from any source may be offered.
FDA information on this investigation can be found at: http://www.fda.gov/oc/opacom/hottopics/tomatoes.html*
More information about Salmonella and this investigation can be found at:
Salmonella FAQs
New Mexico Department of Health Announces Link Between Tomatoes, Salmonella (PDF – 191 KB)
ADHS News Release - Tomatoes: Caution Urged*
Texas Department of State Health Services - News Update, June 7, 2008*
Kansas Identifies 3 Cases Linked to Multi-State Salmonella Outbreak*
Information on the safe handling of produce can be found at: www.cfsan.fda.gov/~dms/prodsafe.html.*

United update on tomatoes/salmonella

From United Fresh this afternoon:


June 7, 2008
Dear Produce Industry Members,
This is an update concerning the Salmonella saintpaul outbreak. U.S. Food & Drug Administration (FDA) updated its consumer advisory at 6pm eastern time this evening .
FDA is still recommending retailers, restaurateurs, and food service operators continue to offer cherry tomatoes, grape tomatoes, and tomatoes sold with the vine still attached, from any source. In its update this evening, FDA also advises consumers to limit their consumption of tomatoes to these types of tomatoes and to tomatoes from the areas listed below.
FDA also recommends that all retailers, restaurateurs, and foodservice operators offer raw red plum, raw red Roma, or raw red round tomatoes only if grown and harvested from the areas that are listed below.
The list below was compiled by FDA based on both traceback information and shipping dates. That is, the list includes production areas that have been eliminated as a possible source based on traceback information and it also includes growing regions that were not shipping tomatoes when the first illness related to this outbreak was reported.
FDA has indicated that red Roma, red plum, and round red tomatoes from the following sources are NOT ASSOCIATED WITH THE OUTBREAK:
Arkansas
California
Georgia
North
Carolina
South Carolina
Tennessee
Texas
Belgium
Canada
Dominican
Republic
Guatemala
Israel
Netherlands
Puerto Rico
According to Centers for Disease Control and Prevention (CDC), illnesses related to this outbreak began April 23 and the last onset of illness related to this outbreak is currently May 27. There is roughly a two week period between when someone becomes ill and when the health authorities can determine whether or not they are actually linked to the outbreak. This means that even though the CDC is reporting an increase in illnesses, the cases reported today are people who became ill between April 23 and May 27. This also means that health officials are unlikely to declare the outbreak officially over until they have seen at least two weeks with no new illness onsets.
The FDA's national consumer advisory will likely generate even more media than we've already seen. If you would like, feel free to forward media calls about the outbreak to me or Dr. David Gombas, or contact me if you would like general media messaging points. United Fresh has also established a dedicated webpage to provide the latest information about the Salmonella saintpaul outbreak.
We’ll keep you updated as new information becomes available.
Amy Philpott, Vice President, Communications, 202-303-3400 ext. 425
Dr. David Gombas, Senior Vice President of Food Safety & Technology

FDA issues nationwide warning

From the FDA, a nationwide warning:



FDA NEWS RELEASE

For Immediate Release: June 7, 2008
Media Inquiries: Kimberly Rawlings, 301-827-6253, kimberly.rawlings@fda.hhs.gov
Consumer Inquiries: 888-INFO-FDA

FDA Warns Consumers Nationwide Not to Eat Certain Types of Raw Red Tomatoes

The Food and Drug Administration is expanding its warning to consumers nationwide that a salmonellosis outbreak has been linked to consumption of certain raw red plum, red Roma, and red round tomatoes, and products containing these raw, red tomatoes.

FDA recommends that consumers not eat raw red Roma, raw red plum, raw red round tomatoes, or products that contain these types of raw red tomatoes unless the tomatoes are from the sources listed below. If unsure of where tomatoes are grown or harvested, consumers are encouraged to contact the store where the tomato purchase was made. Consumers should continue to eat cherry tomatoes, grape tomatoes, and tomatoes sold with the vine still attached, or tomatoes grown at home.

On June 5, using traceback and other distribution pattern information, FDA published a list of states, territories, and countries where tomatoes are grown and harvested which have not been associated with this outbreak. This updated list includes: Arkansas, California, Georgia, North Carolina, South Carolina, Tennessee, Texas, Belgium, Canada, Dominican Republic, Guatemala, Israel, Netherlands, and Puerto Rico. The list is available at www.fda.gov/oc/opacom/hottopics/tomatoes.html#retailers. This list will be updated as more information becomes available.

FDA’s recommendation does not apply to the following tomatoes from any source: cherry, grape, and tomatoes sold with the vine still attached.

FDA recommends that retailers, restaurateurs, and food service operators not offer for sale and service raw red Roma, raw red plum, and raw red round tomatoes unless they are from the sources listed above. Cherry tomatoes, grape tomatoes, and tomatoes sold with the vine still attached, may continue to be offered from any source.

Since mid April, there have been 145 reported cases of salmonellosis caused by Salmonella Saintpaul nationwide, including at least 23 hospitalizations. States reporting illnesses linked to the outbreak include: Arizona, California, Colorado, Connecticut, Idaho, Illinois, Indiana, Kansas, New Mexico, Oklahoma, Oregon, Texas, Utah, Virginia, Washington, and Wisconsin. Salmonella Saintpaul is an uncommon type of Salmonella.

Salmonella can cause serious and sometimes fatal infections particularly in young children, frail or elderly people, and those with weakened immune systems. Healthy persons often experience fever, diarrhea (which may be bloody), nausea, vomiting, and abdominal pain. In rare circumstances, the organism can get into the bloodstream and produce more severe illnesses. Consumers who have recently eaten raw tomatoes or foods containing raw tomatoes and are experiencing any of these symptoms should contact their health care provider. All Salmonella infections should be reported to state or local health authorities.

FDA recognizes that the source of the contaminated tomatoes may be limited to a single grower or packer or tomatoes from a specific geographic area. FDA also recognizes that there are many tomato crops across the country and in foreign countries that will be ready for harvest or will become ready in the coming months. In order to ensure that consumers can continue to enjoy tomatoes that are safe to eat, FDA is working diligently with the states, the Centers for Disease Control and Prevention, the Indian Health Service, and various food industry trade associations to quickly determine the source of the tomatoes associated with the outbreak.

FDA is taking these actions while the agency continues to investigate this outbreak with state and federal partners. Such actions are a key component of FDA’s Food Protection Plan, a scientific and risk-based approach to strengthen and protect the nation’s food supply.

FDA will continue to issue updates as more specific information becomes available.
#

Information on safe handling of produce can be found at www.cfsan.fda.gov/~dmsprodsafe.html

Tomato consumer page can be found at
www.fda.gov/oc/opacom/hottopics/tomatoes.html

Updates from the Centers for Disease Control and Prevention can be found at
www.cdc.gov/

New Mexico - More fallout