Fw: [BITES-L] bites Aug. 6/10
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From: Doug Powell <dpowell@KSU.EDU>
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Date: Fri, 6 Aug 2010 19:24:54 -0500
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Subject: [BITES-L] bites Aug. 6/10
bites Aug. 6/10
Pull back the curtain; it's only 7 people with a rare subtype of E. coli O157 in California, so it's a 'small cluster'
CALIFORNIA firm recalls frozen ground beef products due to possible E. coli contamination
Reusable grocery bags not a major contributor of foodborne illness
Why everyone should be vaccinated for hepatitis A; food worker at 2 Colorado restaurants prompts call for shots
INDIANA: What you won't know about the fair
PENNSYLVANIA Agriculture Department warns consumers to discard raw milk from Jersey Hollow Farm in Berks County
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Taco Bell implicated in two salmonella outbreaks sickening more than 150
06.aug.10
barfblog
Doug Powell
http://www.barfblog.com/blog/143552/10/08/06/taco-bell-implicated-two-salmonella-outbreaks-sickening-more-150
The always colorful and geographically precise, Bill Keene, senior epidemiologist with Oregon Public Health, told The Oregonian yesterday that mystery Mexican-style fast food chain restaurant A is Taco Bell.
"It's been clear for weeks that Taco Bell was the source for many of the illnesses. It's equally clear that it's not all Taco Bell. It's also not a single Taco Bell restaurant."
The first cases appeared at the beginning of April and continued through the third week in July. Dozens were sickened in Wisconsin, Indiana, Ohio and Kentucky, with a sprinkling of cases across the rest of the country. One person in Oregon -- a woman in her 20s in Klamath County -- got sick.
Keene said,
"It's very striking to have two such similar outbreaks at roughly the same time and both of them affecting Taco Bell. The similarities might be a coincidence."
Although no one food or menu item has been named a culprit, Keene said epidemiologists think that lettuce, tomatoes or both were to blame.
"It's not 100 percent sure it's one or the other but those are the chief suspects," he said. "We've been unable to tease them apart because everyone eats both."
Keene said the food involved in the outbreaks was clearly contaminated before reaching Taco Bell franchises.
"It's not something that they're doing wrong. One of the products that they using in their food was contaminated."
The company did not return a phone call seeking comment.
CDC officials would not confirm that the company involved in the outbreaks was Taco Bell.
Naming a restaurant could have an economic impact on the company's bottom line, said Kristen Nordlund, an agency spokeswoman.
The outbreak is also considered to be over though both the FDA and CDC are continuing to investigate.
"There's no inherent reason for people to stop eating at Taco Bell now," Keene said.
http://www.oregonlive.com/business/index.ssf/2010/08/taco_bell_implicated_in_two_sa.html
http://barfblog.foodsafety.ksu.edu/blog/143540/10/08/05/runs-border-taco-bell-mystery-mexican-style-restaurant-chain-'a'-155-sick-acros
Pull back the curtain; it's only 7 people with a rare subtype of E. coli O157 in California, so it's a 'small cluster'
06.aug.10
barfblog
Doug Powell
http://www.barfblog.com/blog/143551/10/08/06/pull-back-curtain-it%E2%80%99s-only-7-people-rare-subtype-e-coli-o157-california-so-it%E2%80%99
There's seven people in California that have been barfing from a rare strain of E. coli O157:H7 as determined by PFGE subtyping.
Those folks may not like being referred to as a "small cluster" of illness while hanging out with the goddess of porcelain.
The California Department of Public Health (CDPH) identified six patients with illness onset dates between April 8 and June 18, 2010 and after further review, CDPH added another patient from February to the case count, bringing the count to seven.
The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) became aware of the problem on July 15, 2010, and eventually – early this morning, Aug, 6, 2010 – convinced Valley Meat Company, a Modesto, Calif. establishment to recall approximately one million pounds of frozen ground beef patties and bulk ground beef products that may be contaminated with E. coli O157:H7.
FSIS and the establishment are concerned that some product may still be frozen and in consumers' freezers.
But not so concerned to issue a warning earlier. Who knew what when? Maybe it's time to pull back the curtain on epidemiological investigations and when to go public with information that could prevent others from barfing.
http://www.fsis.usda.gov/News_&_Events/Recall_048_2010_Release/index.asp
CALIFORNIA firm recalls frozen ground beef products due to possible E. coli contamination
06.aug.10
FSIS
http://www.fsis.usda.gov/News_&_Events/Recall_048_2010_Release/index.asp
WASHINGTON, August 6, 2010 - Valley Meat Company, a Modesto, Calif. establishment, is recalling approximately one million pounds of frozen ground beef patties and bulk ground beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.
FSIS became aware of the problem on July 15 when the agency was notified by the California Department of Public Health (CDPH) of a small E. coli O157:H7 cluster of illnesses with a rare strain as determined by PFGE subtyping. A total of six patients with illness onset dates between April 8 and June 18, 2010 were reported at that time. After further review, CDPH added another patient from February to the case count, bringing the count to seven. FSIS is continuing to work with the CDPH and the company on the investigation. Anyone with signs or symptoms of foodborne illness should contact a health care provider.
The following products are subject to recall:
* (#2155) *IQF* 80/20% BEEF PATTIES 8/1R
* (#2503) SMASHBURGER 40/7 OZ. - VAC PACK
* (#2510) IQF 80/20% BEEF PATTIES 2/1 OVAL
* (#2515) *IQF* 80/20% BEEF PATTIES 2/1 R
* (#2535) IQF 80/20% BEEF PATTIES 3/1 OVAL
* (#2545) IQF 80/20% BEEF PATTIES 3/1R
* (#2575) *IQF* 80/20% BEEF PATTIES 4/1R
* (#2595) IQF - 80/20% PATTIES 4/1R THIN
* (#2605) *IQF* 80/20% BEEF PATTIES 5/1R
* (#2635) *IQF* 80/20% BEEF PATTIES 6/1R
* (#2668) BEEF CHUCK PATTIES 7 OZ- 21#
* (#3075) *IQF* 85/15% PATTIES 4/1R USFI
* (#3090) 'RPQ' 85/15 PATTIES 160/4 OZ.
* (#3325) "RPQ" 90/10 BEEF PATTIES 40/4 OZ
* (#3350) 90/10% BEEF PATTIES 160/4 OZ.
* (#3450)SUPREMAS BEEF PATTIES 12/3#
* (#3519) *IQF* 4/1 SOY PATTIES 80/20%
* (#3520) *IQF* 5/1 SOY PATTIES 80/20%
* (#3522) *IQF* 6/1 SOY PATTIES 80/20%
* (#3675) BEEF SOY PATTIES RETAIL 6/5#
* (#3700) 73/27% RETAIL PATTIES - 12/3#
* (#3705) 73/27% RETAIL PATTIES - 6/5#
* (#3710) 73/27% RETAIL PATTIES - 8/3#
* (#3715) BIGGER VALLEY BURGER - 6/5#
* (#3725) 80/20 BIGGER BURGER 12/3#
* (#3751) 80/20% RETAIL PATTIES 12/3#
* (#3800) 85/15% RETAIL PATTIES - 12/3#
* (#3850) BLACK ANGUS BURGER 12/2# BOX
* (#3875) 93/7% BEEF PATTIES 12/3# RETAIL
* (#3880) SAFEWAY 73/27 RETAIL BOXES 8#
* (#3882) SAFEWAY 73/27 PATTIES 12/2.5#
* (#3883) SAFEWAY 80/20 PATTIES 12/2.5#
* (#4000) 73/27% GROUND BEEF 10/1#
* (#4001) 73/27% GROUND BEEF 20/2#
* (#4005) 73/27% GROUND BEEF - 40/1#
* (#4015) 73/27% GROUND BEEF 4/5#
* (#4020) 73/27% GROUND BEEF - 8/5#
* (#4030) 73/27% GROUND BEEF 4/10#
* (#4035) 73/27% GROUND BEEF 15/3#
* (#4300) 80/20% GROUND BEEF 10/1#
* (#4305) 80/20% GROUND BEEF - 40/1#
* (#4310) 80/20% GROUND BEEF 4/5#
* (#4315) 80/20% GROUND BEEF 8/5#
* (#4325) 80/20% GROUND BEEF - 4/10#
* (#4326)*FRESH** 80/20% GROUND BEEF 4/10#
* (#4328)80/20 GROUND BEEF 4/10# WHITE BOX
* (#4329) 'RPQ' 80/20% GROUND BEEF 4/10#
* (#4335)80/20% GROUND BEEF 2/5# - PRINTED
* (#4610) 85/15% GROUND BEEF 4/5#
* (#4615) 85/15% GROUND BEEF 8/5#
* (#4625) "RPQ" 85/15% GROUND BEEF 4/10#
* (#4630) 85/15% G B 4/10# CLEAR-generic
* <>(#4915) 90/10% GROUND BEEF - 8/5#
* (#4925) 90/10% GROUND BEEF 4/10# / WHITE
* (#4930) 90/10% G B 4/10# / CLEAR-generic
* (#4980) 93/7% GROUND BEEF 4/10#
* (2714) HEARST 80/20 PATTIES 5/1R -10#
* (2715) HEARST GROUND BEEF 12/1# RETAIL
The products subject to recall bear the establishment number "EST. 8268" inside the USDA mark of inspection as well as a production code of 25709 through 01210. These products were produced between the dates of Oct. 2, 2009 through Jan. 12, 2010 and were distributed to retail outlets and institutional foodservice providers in California, Texas, Oregon, Arizona and internationally. When available, the retail distribution list(s) will be posted on FSIS' website at http://www.fsis.usda.gov/FSIS_Recalls/
Open_Federal_Cases/index.asp.
FSIS and the establishment are concerned that some product may still be frozen and in consumers' freezers. FSIS strongly encourages consumers to check their freezers and immediately discard any product that is the subject of this recall.
E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. The very young, seniors and persons with weak immune systems are the most susceptible to foodborne illness. Individuals concerned about an illness should contact a health care provider.
FSIS routinely conducts recall effectiveness checks to verify that firms notify their customers (including restaurants) of a recall and that steps are taken to make certain that a suspect product is no longer available to consumers.
FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground beef that has been cooked to a temperature of 160° F. The only way to confirm that ground beef is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature.
Media and consumer questions regarding the recall should be directed to the company's spokespeople, Vanessa Smith at (916) 492-5314 or Brooke Burgess at (916) 492-5321.
Consumers may call a company sponsored help desk at (866) 221-6474. They may also log on to:www.valleymeat.com/our-team/recall-information/.
Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at www.AskKaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day.
Reusable grocery bags not a major contributor of foodborne illness
06.aug.10
barfblog
Rob Mancini
http://barfblog.com/blog/143566/10/08/06/reusable-grocery-bags-not-major-contributor-foodborne-illness
The University News in Manitoba reports that food service and home kitchens cause the majority of foodborne illness in society and not reusable grocery bags. Dr. Rick Holley, a food safety and food microbiology professor with the University of Manitoba's Faculty of Agricultural and Food Sciences, says
I don't think foodborne illness in humans has developed as a result of contaminated reusable grocery bags.
There really hasn't been very much work done in this area.
My suspicion is though that when the work is done we will find that this is not a major contributor to foodborne illness but rather, as we have always thought, the handling of food at food service and the home, the kitchen is the second most frequent place where foodborne illness develops.
That relates to, for whatever reason, our inability as consumers to consistently follow the recommendations that we get from government agencies about how to handle foods in the kitchen.
Food safety recommendations are available from a number of government agencies, yet foodborne illness continues to occur. The consumer definitely has an obligation to inform oneself on matters of food safety to minimize the risk of excruciating barfing. The problem, however, occurs when the product is already contaminated at some level through the farm to fork chain. In this case the informed consumer is out of luck.
The most frequent setting for foodborne illness to develop is in the food service industry and that speaks to the need for continuing education both at the food service level but certainly at home as well.
Yes, food service workers need to be continually informed on matters of food safety. Many food service operators take a food safety certification course, typically 8 hours in length, to meet regulatory requirements. I agree that this is a good thing but the delivery of the course could use some work. Classroom settings make people nervous and pending a dreaded final exam is not effective. Reminds me of Jason Stackhouse from True Blood trying to write an exam, you may forget certain things cause your little friend anxiety kicks in and guess what retention goes out the window. Perhaps on-site training coupled with info sheet postings for quick reference may work better- basis for my Masters thesis.
Why everyone should be vaccinated for hepatitis A; food worker at 2 Colorado restaurants prompts call for shots
06.aug.10
barfblog
Doug Powell
http://www.barfblog.com/blog/143567/10/08/06/why-everyone-should-be-vaccinated-hepatitis-food-worker-2-colorado-restaurants-
Patrons of two Grand Lake, Colorado, restaurants are being urged to get either immune globulin (IG) or hepatitis A shots following the discovery that a worker employed at both eateries has a case of hepatitis A.
The two restaurants were identified by the Denver Post as Sagebrush BBQ & Grill and Max & T's Bar and Grill by the Grand County Public Health department.
Officials emphasized that both restaurants have had very good inspection records and are cooperating in the investigation.
The health department said there are no other confirmed cases of hepatitis A at this time.
http://www.denverpost.com/news/ci_15696609
INDIANA: What you won't know about the fair
06.aug.10
WISHTV
http://www.wishtv.com/dpp/news/i_team_8/what-you-wont-know-about-the-fair
INDIANAPOLIS -- When I-Team 8 began digging through Indiana Department of Health food inspections reports, we discovered nearly one out of every four food vendors at the fair this year faced some sort of food safety violation at the 2009 fair.
In rare cases they involved rodent droppings or insects. We found one report of a person handling taffy with bare hands.
Another report found raw egg shells stored above ready to eat squash.
Most violations involve potential cross contamination between raw meat and food ready to serve. The biggest problem was keeping hot food hot and cold food cold.
"Especially if it's something held on ice when it's really hot at the fairgrounds," says Scott Gilliam, director of food safety at the health department. "But we still require it to be the proper temperature. So we do cite it, we do mark it, we expect corrections."
Dennis Reas sells Doughnut Burgers at the fair. He says Indiana has a reputation for thorough inspections.
"It's one of the harder ones to tell you the truth," says Reas. "They do a good job and because of the public that's what they ought to do."
PENNSYLVANIA Agriculture Department warns consumers to discard raw milk from Jersey Hollow Farm in Berks County
06.aug.10
Pennsylvania Department of Agriculture
http://www.prnewswire.com/news-releases/pennsylvania-agriculture-department-warns-consumers-to-discard-raw-milk-from-jersey-hollow-farm-in-berks-county-100138509.html
HARRISBURG, Pa. -- The Department of Agriculture today advised consumers who purchased raw milk from Norman Z. and Edith B. Sauder, of Jersey Hollow Farm in Kutztown, Berks County, to discard the product immediately because of potential bacterial contamination.
Raw milk is milk that has not been pasteurized.
A Department of Agriculture lab found Salmonella in a milk sample taken from the dairy on July 19, 2010. The bacteria's presence violates the Milk Sanitation Law.
The Sauders have agreed with the department's request to stop selling raw milk for human consumption.
Symptoms of Salmonella include nausea, vomiting, diarrhea, fever, headache and abdominal cramps. The symptoms can appear anywhere between six hours and four days after infection.
The department is moving to suspend Jersey Hollow Farm's raw milk permit until additional milk samples are tested and found to be free of Salmonella and other pathogens. The farm also must pass a state inspection before raw milk sales can resume.
For more information about food safety, visit www.agriculture.state.pa.us.
bites is produced by Dr. Douglas Powell and food safety friends at Kansas State University. For further information, please contact dpowell@ksu.edu or check out bites.ksu.edu.
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