The Food Illness Blog | Jules Zacher, P.C.

Conflict of Interest in Food Inspections

jzacher — Mon, 25 Oct 2010 14:53:01 +0000

In an article in “The Washington Post’ dated October 22, 2010, the reporter reveals that although many food companies use auditors to make sure their food is safe, many auditors do a bad job because they are afraid of not getting any more business from the food company if the auditor comes back with an adverse finding. The food industry relies on private-sector auditors because the federal government does not have adequate staff to inspect the food industry’s 150,000 domestic plants or the 250,000 facilities overseas. Many food processing companies continue to see food safety as an expense to be minimized rather than protecting the health of its customers. This often results in picking the least expensive rather than the best auditor. In fact, many of the companies caught up in the recent outbreaks of salmonella and peanut products have gotten high marks from their private auditors. The bottom line is that no-one, including the corporations that use them, should use these third-party audits as a means of avoiding rigorous and thorough checking, whether in-house or not, for the safety of foods put out into the marketplace.

Yet Another Recall

jzacher — Mon, 30 Aug 2010 19:34:52 +0000

Another food recall, this time of ground beef, has once again brought food-borne illness into the spotlight. The recall applies to approximately 8,500 pounds of ground beef produced by the Cargill Meat Solutions Corporation, and sold at BJ’s Wholesale Club locations in Connecticut, Massachusetts, Maryland, Maine, New Hampshire, New Jersey, New York, and Virginia. The beef was recalled because of possible e. Coli contamination.

The USDA has released a list of the BJ’s locations involved in the recall. If you have recently purchased beef at a BJ’s Wholesale Club location check the recall list to see if your store is involved.

Second Egg Producer Involved

jzacher — Sat, 21 Aug 2010 16:26:13 +0000

A second Iowa egg producer has been implicated as a possible source for the recent rise in salmanella cases. Hillendale Farms of Iowa has recalled 170 million eggs distributed since April 9 2010 after epidemiologists linked the eggs to a salmonella outbreak in May. The eggs recalled were sold under the farm’s own name as well as Sunny Farms, Sunny Meadow, Wholesome Farms and West Creek and were distributed in California, Arkansas, Iowa, Illinois, Indiana, Kansas, Minnesota, Missouri, Nebraska, North Dakota, Ohio, South Dakota, Texas, and Wisconsin. Another Iowa company, Wright County Egg, has already recalled 380 million eggs. This brings the total to more than one half billion eggs being recalled. The outbreak occurred as new FDA egg-safety rules came into effect in early July. The new rule requires producers to test more for salmonella, as well as take other precautions. It is hoped the new rule will lessen the risk of salmonella in eggs.

Salmonella in Eggs Outbreak

jzacher — Wed, 18 Aug 2010 21:50:30 +0000

Ongoing Salmonella Outbreak Prompts Egg Recall

A national outbreak of salmonella in eggs has sickened hundreds of people since May and appears to be ongoing, experts at the Centers for Disease Control and Prevention say. The outbreak has been tracked to in-shell eggs from Wright County Egg in Galt, Iowa, which has launched a recall.

The Associated Press estimates the total number of eggs recalled at 228 million.

Eggs from the company were sold under multiple brand names: Lucerne, Albertson, Mountain Dairy, Ralph’s, Boomsma’s, Sunshine, Hillandale, Trafficanda, Farm Fresh, Shoreland, Lund, Dutch Farms and Kemps. They were distributed nationwide. The recall was launched Aug. 13.

CDC: Poultry is No. 1 food poisoning culprit

The recall covers eggs in their shells packed between May 16 and Aug. 13. They come in cartons ranging from six to 18 eggs and are marked with plant numbers P-1026, P-1413 and P-1946. The eggs should be returned for a refund and not consumed.

The type of salmonella causing the outbreak, salmonella enteritidis, is the most common form. The normal level of laboratory-confirmed cases nationally for this specific type is about 50 cases per week. When that jumped to 200 cases a week in June, public health workers realized they had a problem, says Casey Barton Behravesh, a veterinary epidemiologist with the CDC. Many states had reported increases since May.

The article containing further information can be found at: http://www.usatoday.com/news/health/2010-08-18-salmonella18_ST_N.htm

Salmonella From Mice? Believe It.

jzacher — Mon, 09 Aug 2010 14:06:15 +0000

In one of the more unusual stories concerning food-borne illness, the New York Times this week highlighted a new recall of frozen mice—that’s right, mice—that have sickened approximately four hundred people. The company, Mice Direct, sells frozen mice to owners of pets that eat small rodents (snakes, for instance.)

According to the article, the contaminated mice can carry salmonella, which can then be passed on to reptilian pets. The snakes, lizards and turtles can then pass the bacteria on to their owners.

Alternatively, the article suggests that handling the frozen reptile feed can also give pet owners salmonella poisoning. One scenario that the article highlights is contamination of home microwaves used to thaw the mice. Salmonella then spreads to other microwaved foods.

While this story is unusual to say the least, it highlights the importance of proper sanitary procedures when handling raw meat (even rodent meat!) The CDC recommends keeping raw meats separate from other foods, along with thorough cleaning of hands, utensils, counter tops, and cutting boards to ensure that any salmonella bacteria is killed before it has a chance to infect humans.

Salmonella Outbreak at Illinois Country Club

jzacher — Thu, 01 Jul 2010 15:18:50 +0000

Public health officials in Cook County, Illinois have closed kitchen facilities at a country club after dozens were sickened by salmonella bacteria. According to media reports, the Cook County Department of Public Health is investigating at least 79 confirmed and potential cases related to the outbreak at the Skokie Country Club in Glencoe, Illinois.

The outbreak is believed to have started on June 12^th, and at least eight individuals have since been hospitalized. The Department of Public Health began its investigation on June 24^th, at which point the country club shut down its kitchen. While health officials have said that the hospitalizations have all been linked to the Skokie Country Club, the contaminated food source is still unknown.

Salmonella poisoning is caused by salmonella bacteria, and, according to the CDC, most infected individuals develop diarrhea, fever, and abdominal cramps within 12 to 72 hours of infection. The illness often lasts for 4 to 7 days, and in severe cases the infection can spread to other parts of the body, causing death in some cases. Patients hospitalized with severe salmonella poisoning are often treated only with an increase in fluid intake, but in cases where the disease has spread past the intestines, antibiotics are generally required.

If you visited the Skokie Country Club between June 12^th and June 24^th, and have experienced any of the above symptoms, you can call the Cook County Department of Public Health disease reporting hotline at (708) 492-2150.

There is no vaccination against salmonella poisoning, and the best method of preventing the illness is sanitary food preparation. The CDC recommends avoiding raw eggs and unpasteurized dairy products, regularly washing hands, and ensuring that meats are fully cooked. The agency also advises individuals and restaurants to keep raw meat separate from other foods to avoid cross-contamination of foods.

E. Coli Outbreak Linked to Minnesota Dairy Farm

jzacher — Tue, 29 Jun 2010 13:11:20 +0000

An outbreak of E. coli that has sickened eight people has been traced to a Southern Minnesota dairy farm, says the Minnesota Department of Health. The farm, Hartmann Dairy Farm, however, continues to deny responsibility. The hospitalizations have set off a debate over the dangers of raw dairy products.

The Minnesota Department of Health first identified Hartmann farm, in rural Gibbon, Minnesota, in a May 26^th press release. The Department strongly cautioned consumers to avoid purchasing dairy products from Hartmann, and to discard any products already purchased. In a subsequent press release, Health Department officials revealed that they had gathered solid epidemiological evidence that Hartmann was the source of the outbreak, finding, “that the only thing the ill people had in common was consumption of dairy products from the Hartmann farm.” The Department of Health’s position was bolstered by laboratory results that confirmed that the specific strain of E. coli found in the five victims, E. coli O157:H7, was also found in several of the farm’s animals, and at numerous locations on the property.

Strangely, however, Hartmann Dairy Farm maintains that they are not the source of the outbreak. On May 28^th, Hartmann shot back with a press release that attacked the notion that unpasteurized milk is dangerous and the individuals and agencies that enforce food safety regulations. The Hartmann family complained that a search warrant had been executed on their farm, as “the Sibley County Sheriff and eight armed deputies, the department officials seized samples of milk, cleaning water, waste barrel contents, and manure, along with copies of records of customers, phone numbers, and delivery sites.” Apparently in denial about the benefits of pasteurization, the Hartmann press release goes on to deny that consumption of raw milk is potentially harmful, blaming the “bias” and “arbitrary conclusion” of Minnesota Department of Agriculture Director of Dairy and Food Inspection, Heidi Kassenborg.

Despite Hartmann Dairy Farm’s growing support among the organic and natural foods movement, virtually every federal, state and local health agency nationwide cautions against the consumption of raw milk. Milk is considered “raw” when it has not been pasteurized, a process developed by Louis Pasteur in 1864 that involves heating milk to a specific temperature. The heating process kills harmful pathogens (including E. coli) that can make consumers ill. The Food and Drug Administration provides a helpful guide on the dangers of unpasteurized dairy products.

Food Contamination Risks Greater Today

jzacher — Wed, 24 Feb 2010 14:21:34 +0000

Many Americans have always preferred their hamburgers rare and their eggs runny. Yet foodborne illness rates appear to be on the rise compared to earlier decades. Laura Landro for the Wall Street Journal examines this phenomenon and explains the marked increase in food contamination and resulting illnesses.

One reason for the observed increase in foodborne illnesses is that many illnesses had previously gone unreported. According to the CDC, just 20 years ago pathogens such as E. Coli O157:H7, Campylobacter jejuni, Listeria monocytogens, and Cyclospora cayetanesis were not recognized as causes of foodborne illness. Gastrointestinal problems that might easily be flagged as symptoms of foodborne illness today would have been designated as having an unknown cause two decades ago. While previous underreporting of these pathogens may attribute to a partial increase in foodborne illnesses, some changes in where we get our food and how we eat it can attribute for the rest.

Due to globalization of agriculture, Americans have come to expect seasonal produce year round. To meet this demand items, such as tomatoes, fruit, and spinach, are being grown abroad in countries with less stringent food safety protocols. Countries like China and Mexico increasingly have been found to be the source of food contamination. New proposed FDA legislation may help combat this problem by allowing the government body more control over inspections and power to halt production and distribution of contaminated foods. Through better inspection and monitoring of agricultural imports, many foodborne illness risks can be addressed.

Finally, the third reason for the increase in foodborne illnesses is one that cannot necessarily be prevented through inspections and new legislation. According to Ms. Landro, American diets have developed a taste for less processed foods such as raw milk and cheeses and unpasteurized juices. Since these foods have not been processed and treated with heat to kill bacteria, they potentially hold many dangerous bacteria than pasteurized foods. For this reason it’s important to check a food’s label for pasteurization, and that it has been made by a licensed dairy farmer or cheese producer.

New legislation granting more significant powers to the FDA is currently awaiting Senate approval. If it were to pass and become law, the FDA would be able to better monitor imported foods, set better safety standards for fresh produce, compel companies to recall contaminated products, and obligate companies to maintain better production records. In the meantime, consumers should remember to thoroughly wash all fresh produce, eat only pasteurized dairy and juices, clean hands and surfaces after touching raw meat, and cook all egg and meat products according to temperature rather than appearance (160°F for ground beef). If these practices are maintained, many risks for foodborne illness can be reduced.

1.24 Million Pound Salami Recall Sickens 184 People Nationwide

jzacher — Mon, 01 Feb 2010 18:33:39 +0000

Daniele may have initiated its massive recall of 1.24 million pounds of salami too late. As word of the recall reached the public last week, many people sickened by salmonella are now able to identify the source of the dangerous bacteria. According to KGW of Portland, Oregon, the contamination of Daniele’s salami has resulted in 184 cases of salmonella poisoning nationwide. The retailer where the contaminated salami was most often purchased is Costco. Due to salami’s long shelf life, the contaminated products have been present in food retail stores across the country for many months. The first cases of salmonellosis occurred in the summer of 2009. The contamination hadn’t been discovered until a few weeks ago during the investigation of another salmonella outbreak. The strain of salmonella discovered in the sample of Daniele salami was found to be different than the strain for which officials were initially testing. Once the new strain of salmonella was discovered, investigators immediately contacted Daniele and began a nationwide recall of all salami products. The source of the bacteria is still under investigation; however, officials believe it to be the ground black pepper used to season the salami products and not the salami meat itself. Daniele spokesman Jason Maloni told the Associated Press, “there’s no evidence that points to us” as the source of the bacteria. Two of the three Daniele plants have been tested and are free of salmonella. All recalled salami products contain a USDA inspection label with the establishment numbers “EST. 9992” and “EST. 54.” Purchasers of salami with the aforementioned establishment numbers are being instructed to return the product for a full refund. Contact a health provider immediately if you or a loved one have consumed this product. Daniele Foods has set up a hot line for consumers or distributors at (888) 345-4160.

Daniele Recalls 1.24 Million Pounds of Italian Sausage

jzacher — Fri, 29 Jan 2010 22:04:48 +0000

A Rhode Island company is recalling 1,240,000 pounds of its ready to eat products due to a risk of salmonella. The recall pertains to Daniele’s varieties of ready-to-eat (RTE) Italian sausage products; specifically its salame/salami products that have been prepared with black pepper. The United State’s Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) first became aware of the salmonella contamination during its investigation of another multi-state outbreak of salmonella, the Salmonella serotype Montevideo illnesses. While testing a sample retail product as part of its investigation into the source of the Montevideo illnesses, the FSIS found that the sample Daniele RTE product contained salmonella. While the two salmonella strains were found to be similar, they are not the same strain and, therefore, not part of the same salmonella outbreak. Upon the discovery of the salmonella contamination, the FSIS contacted the company, which decided on a voluntary recall of all products at risk. The FSIS announced the recall and identified it as a Class I Recall with a high health risk. Currently, the source is yet to be identified for both outbreaks, but Daniele believes that the black pepper is to blame for the contamination of Daniele salamis. According to the press release, Daniele is cooperating with FSIS in the investigation and hopes to identify the source of the contamination soon. All recalled packages contain an establishment number “EST. 9992” or “EST. 54” inside the USDA mark of inspection. Ingesting food contaminated with Salmonella can cause salmonellosis. Salmonellosis can be a life-threatening infection, especially to young, elderly, and immunocompromised individuals. The most common symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within eight to 72 hours after ingestion. If you believe you have been sickened by Salmonella, make sure to save any remnants of the suspected foods and contact a health care provider immediately. The full recall list is as follows:

10-ounce packages of “DANIELE NATURALE SALAME COATED WITH COARSE BLACK PEPPER.”
Catch weight packages of “DANIELE PEPPER SALAME.”
9-ounce packages of “BLACK BEAR OF THE BLACK FOREST BABY GENOA PEPPER SALAME.”
20-ounce packages of “DANIELE DELI SELECTION, GENOA SALAME, SMOKED SALAME, PEPPERED SALAME, RUSTIC SALAME.”
340- and 454-gram packages of “DANIELE SURTIDO FINO ITALIANO, SALAMI GENOA CON PIMIENTA, LOMO CAPOCOLLO, SALAMI CALABRESE.”
16-ounce packages of “DANIELE ITALIAN BRAND GOURMET PACK, HOT CALABRESE, PEPPER SALAME, HOT CAPOCOLLO.”
8-ounce packages of “DIETZ & WATSON ARTISAN COLLECTION PARTY PLATTER PACK, HOT CALABRESE, PEPPER SALAME, HOT CAPOCOLLO.”
8-ounce packages of “DANIELE ITALIAN BRAND GOURMET PACK, HOT CALABRESE, PEPPER SALAME, HOT CAPOCOLLO.”
16-ounce packages of “DANIELE GOURMET COMBO PACK, PEPPER SALAME, CAPOCOLLO, CALABRESE.”
500-gram packages of “DANIELE ITALIAN BRAND GOURMET PACK EMBALLAGE ASSORTI GOURMET ITALIEN, HOT CALABRESE, PEPPER SALAME, CALABRESE PIQUANT, SALAMI AU POIVRE, HOT CAPOCOLLO, CAPOCOLLO PIQUANT.”
8-ounce packages of “BOAR’S HEAD BRAND ALL NATURAL SALAME COATED WITH COARSE BLACK PEPPER.”
Catch weight packages of “DIETZ & WATSON ARTISAN COLLECTION, BABY GENOA PEPPER SALAME, MADE WITH 100% PORK COATED WITH BLACK PEPPER AND PORK FAT.”
20-ounce variety packages of “DANIELE DELI SELECTION, GENOA SALAME, SWEET SOPRESSATA, PEPPERED GENOA, MILANO SALAME.”
21-ounce variety packages of “DANIELE GOURMET ITALIAN DELI SELECTION, SWEET SOPRESSATA SALAMI, PEPPERED GENOA SALAMI, HOT SOPRESSATA SALAMI, MILANO SALAMI, SALAMI SOPRESSATA DOUX, SALAMI GENOA POIVRÉ, SALAMI SOPRESSATA PIQUANT, SALAMI MILANO.”
7-ounce packages of “DANIELE SALAME BITES PEPPER SALAME.”
14-ounce packages of “DANIELE GOURMET ITALIAN DELI SELECTION ASSORTMENT DE FINES CHARCUTERIE ITALIENNE, SWEET SOPRESSATA SALAMI, MILANO SALAMI, SALAMI SOPRESSATA DOUX, SALAMI MILANO.”
Catch weight packages of “DANIELE NATURALE SALAME COATED WITH COARSE BLACK PEPPER.”
32-ounce variety packages of “DANIELE DELI SELECTION, GENOA SALAME, SWEET SOPRESSATA, PEPPERED GENOA, MILANO SALAME.”