Food Poisoning Lawyer & Attorney : Marler Clark : Food Poison Blog

Public health officials in South Dakota have confirmed 22 cases of Salmonella Newport that is similar to a strain of Salmonella Newport that has been identified as causing illness among residents of four other states.  An outbreak investigation is under way to determine whether victims of the outbreak ate the same food, but so far investigators have not been able to pinpoint the source of the outbreak. 

Genetic "fingerprinting" of the Salmonella strain isolated from victims' stool has helped public health agencies in the five states and at the Centers for Disease Control and Prevention (CDC) in their investigation.  The process of obtaining the DNA fingerprint is called Pulse Field Gel Electrophoresis, or PFGE. This technique is used to separate the DNA of the bacterial isolate into its component parts. It operates by causing alternating electric fields to run the DNA through a flat gel matrix of agarose, a polysaccharide obtained from agar. The pattern of bands of the DNA fragments — or “fingerprints” — in the gel after exposure to the electrical current is unique for each strain and sub-type of bacteria. By performing this procedure, scientists can identify hundreds of strains of E. coli O157:H7 as well as strains of listeria and campylobacter, and other pathogenic bacteria.  The PFGE pattern of the bacteria can then be compared and matched up to the PFGE pattern of the strain of infected persons who consumed the contaminated product. When PFGE patterns match, they, along with solid epidemiological work, are proof that the contaminated product was the source of a person's illness.

The Rapid City Journal reported on the outbreak today:

So far, health officials have confirmed 22 cases of a specific strain of the bacterial-borne intestinal disorder in the four states. All of South Dakota's 11 cases -- nine adults and two children -- were in the Black Hills area. Six of the 11 victims were hospitalized, five at Rapid City Regional Hospital.

"Everybody's recovering," state epidemiologist Lon Kightlinger of the South Dakota Department of Health in Pierre said Monday. "But since we've had so many of these cases hospitalized, which is fairly unusual, it leads me to believe it is a fairly potent strain."

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On January 5, Mark's Quality Meats, Inc. of Detroit, Michigan, recalled over 13,000 pounds of ground beef and steak products that were produced in late December after E. coli contamination was identified through lab testing.  In announcing the recall, the Food Safety and Inspection Service stated that no illnesses have been reported in connection with the recall.  According to the Detroit Free Press: 

Michael Layne, a spokesman for Mark’s Quality Meats, said some of the meat has been consumed, but the products that weren’t have been removed from the restaurants, brought back to the company’s facility and destroyed. About 200 restaurants had received meat from the company, he said.

Meanwhile, public health officials are investigating to determine the source of Salmonella outbreaks in Pennsylvania and Montana.  The Pennsylvania outbreak has been traced to foods prepared by a restaurant, and the Montana outbreak is still under investigation, although the strain of Salmonella isolated from Montana patients is likely linked to the strain causing illness in Texas and Pennsylvania. 

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The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) issued a public health alert today after a joint investigation by state public health officials and the Centers for Disease Control and Prevention identified ground beef as the source of a multi-drug-resistant strain of Salmonella.  At least 38 people in Arizona, California, Hawaii, Nevada, and New Mexico became ill with Salmonella Newport infections after consuming the ground beef between September 19 and November 5, 2007.

FSIS stated in its public health alert:

This alert is being issued after an exhaustive and continuing investigation whereby FSIS could not identify specific establishments, lots and products that would be subject to a recall. FSIS has no reason to believe that these products are still available for sale in commerce.

Consumers that may have purchased these fresh ground beef products between Sept. 19 and Nov. 5, 2007, and stored them in the freezer should look for and discard or destroy these products if they find them. . . .

This particular strain of Salmonella is resistant to many commonly prescribed drugs, which can increase the risk of hospitalization or possible treatment failure in infected individuals.

Antimicrobial Resistance in Salmonella Bacteria

Antimicrobial resistance in bacteria is an emerging and increasing threat to human health. Physicians should be aware that antimicrobial resistance is increasing in foodborne pathogens and that patients who are prescribed antibiotics are at increased risk for acquiring antimicrobial resistant foodborne infections. In addition, “[i]increased frequency of treatment failures for acute illiness and increased severity of infection may be manifested by prolonged duration of illness, increased frequency of bloodstream infections, increased hospitalization or increased mortality.”

The use of antimicrobial agents in the feed of food animals is estimated by the FDA to be over 100 million pounds per year. Estimates range from 36% to 70% of all antibiotics produced in the United Sates are used in a food animal feed or in prophylactic treatment to prevent animal disease. The use of antibiotics is thought to promote growth and to prevent disease in beef, pork, and poultry production as well as on fish farms and some fruit and vegetable farms.

According to the National Antimicrobial Resistance Monitoring System (NARMS), Campylobacter has been recovered from 47% of chicken breasts tested in recent studies. In the same NARMS studies, five mulit-drug resistant strains of Salmonella Newport were recovered from ground beef, ground turkey and pork chops. According to the report, “[a]ntimicrobial resistance among these foodborne bacteria is not uncommon and often associated with the use of antimicrobial agents in food animals.” Ceftriaxone-resistant Salmonella has also been reported (Fey et al., 2000). The emergence of multidrug-resistant Salmonella typhimurium in the United States is another example of a drug-resistant bacteria spreading from animals to humans (Glynn et al., 1998).

The use of antibiotics in feed for food animals, on animals prophylactically to prevent disease, and the use of antibiotics in humans unnecessarily must be reduced. European countries have reduced the use of antibiotics in animal feed and have seen a corresponding reduction in antibiotic-resistant illnesses in humans.

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California health officials and the Food and Drug Administration are warning customers who purchased basil imported by Top Line Specialty Produce that the product could be contaminated with Salmonella. The warning came after testing revealed some of the basil, which was imported from a farm in southern Baja California, Mexico, was contaminated.

The San Francisco Chronicle reported on the recall:

5,500 pounds of basil grown in Mexico and sold in the United States was recalled because of fears it may be infected with salmonella, a spokesman for the importer said Thursday.

The basil was imported from a farm in Mexico's southern Baja California region on Dec. 5 and sold to food distributors in Southern California, Texas and Illinois the following day, said Alberto Martinez, a spokesman for Los Angeles-based importer Top Line Specialty Produce.

The Southern California distributor sold the basil to restaurants and other food service customers, but it was unknown whether the other distributors sold to food service customers or retailers, he said.

While many dried spices are irradiated to prevent illness, fresh spices, such as basil and parsley, have been identified as the source of foodborne illness outbreaks in the past.

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Ediets.com provided some good tips on safer eating this morning in an article titled, "13 Foods That Could Kill".  The thirteen foods the column focuses on are:

Lettuce: because lettuce has been identified as the source of several E. coli and other foodborne illness outbreaks.  In 2006, Dole spinach was the source of a large E. coli outbreak, and lettuce was the source of outbreaks at Taco Bell and Taco John's restaurants.  Ediets.com states, "All raw fruits and vegetables can harbor disease-causing bacteria. Thoroughly wash any raw produce under cold running water before eating it. If appropriate, use a small scrub brush to remove any visible dirt. This is true even for organic fruits and vegetables."

Water: because contaminated water can harbor bacteria, viruses, and parasites, it is important to ensure your drinking water, as well as water in pools or at sprayparks, has been properly treated to eliminate the possibility of contamination.  According to Ediets.com, "The Environmental Protection Agency (EPA) recommends that private water supplies be tested at least once a year for: nitrates, total dissolved solids and coliform bacteria, the presence of which (although it is generally harmless) may indicate other contamination. You may need to test more frequently and for more potential contaminants if a problem is suspected."

Raw sprouts: Because sprout seeds can be contaminated with foodborne pathogens that cause food poisoning, raw sprouts should be avoided.  Raw sprouts have been associated with E. coli and Salmonella outbreaks.  Ediets encourages consumers to cook sprouts thoroughly to kill bacteria.

Unpasteurized juice, milk or cheese: Because unpasteurized juices and "raw" dairy products do not go through a "kill step" before they are served, bacteria, viruses, or parasites could be present in the products.  Several E. coli outbreaks have been traced to raw juices, including a 1996 E. coli outbreak traced to apple juice and subsequent Salmonella outbreaks traced to orange juice.  outbreaks have been traced back to raw milk, including E. coli outbreaks that resulted in children being hospitalized for kidney failure.  Edites.com states, "Make sure you always purchase the pasteurized versions of your favorite products. Pasteurization kills bacteria. When you go to a juice bar, make sure the juices being served are pasteurized. Unpasteurized products have been linked to salmonella, E. coli and Listeria -- all of which can lead to death."

Moldy peanuts:  Because moldy peanuts, wheat chereals, and corn can produce aflatoxins.  Ediets.com encourages people to check these products for any signs of discoloration or mold, as, "Alfatoxins have been found to cause liver cancer in animal species."

Raw or undercooked shellfish: Because shellfish, such as clams and oysters, can be contaminated with micro-organisms such as vibrio or viruses such as norovirus.  Raw oysters should be avoided.  Ediets.com states:  "Any animal protein consumed raw or undercooked has an increased potential for causing illness."

Swordfish, shark, king mackerel and tilefish: Because these fish have been associated with high levels of methyl mercury, which can cause brain damage in unborn and young children.  According to Ediets.com, "The Food and Drug Administration (FDA) and the EPA advise young children, women who are planning to become pregnant and pregnant or nursing women not to eat these fish."

Caesar salad: Because many recipes for Caesar salad dressing call for raw eggs, and eggs can carry Salmonella, Campylobacter jejuni, and other foodborne pathogens. Ediets.com encourages you to ask your server or host if Caesar salad dressing contains raw eggs because, "Many restaurant or homemade recipes call for raw eggs in Caesar salad."

Wild mushrooms: Because several species of mushrooms contain deadly poisons.  According to Ediets.com, "Portabella and shiitake lovers have no reason to worry. Just don’t go scavenging in your backyard. Only eat mushrooms you’ve purchased in the grocery store."

Raw, homemade cookie dough. Because, again, raw eggs can contain potentially deadly foodborne pathogens.  Ediets.com says, "We're not talking about the prepackaged kind that many of us prefer to nibble on straight from the tube or tub. We're talking about homemade batter that's made with eggs."

Rare hamburger. Because ground beef can be contaminated with E. coli, Salmonella, and other bacterial pathogens that cause food poisoning.  All ground beef products and hamburgers should be cooked to 160 degrees fahrenheit.  Ediets.com provides the advice to, "Always use a food thermometer to ensure you've cooked the beef to a safe temperature. Avoid any restaurant entrée labeled "tartare" – it's raw."

Turkey and stuffing. Because stuffing cooked inside a turkey or chicken has a reduced likelihood of reaching a hot enough temperature to kill Salmonella, Campylobacter, or other "bugs".  Ediets explains, "The bird cooks both from the outside and the inside. When you stuff the bird, it reduces the heat penetration. Your best bet is to cook the turkey and stuffing separately. If you do choose to cook them together, make sure the temperature reaches at least 180 degrees Fahrenheit in the innermost part of the thigh while the center of the stuffing inside the turkey reaches 165 degrees."

Shakes and eggs. Because, as pointed out earlier, raw eggs can carry Salmonella or Campylobacter jejuni.  Protein shakes can be made with p asteurized eggs, but unless they're pasteurized, avoid raw eggs.  Ediets warns, "Once again, you're putting yourself at risk for salmonella when you consume raw eggs. Also, beware of sunny side up or runny eggs. The rule of thumb is to cook the egg until both the yolk and the white are firm."

More about food poisoning can be learned at www.foodborneillness.com. 

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E. coli, Salmonella, and botulism were all featured in the news today:

In Hutchinson, Kansas, the Hutchinson News reported that a five-year-old girl from Sterling, Kansas, has been put on dialysis.  She became ill with an E. coli infection and hemolytic uremic syndrome.  She is in critical condition after 18 days in the hospital.  As reported by the Hutchinson News:

Aubrey Anderson, 5, continued to undergo daily dialysis treatments lasting three to five hours each at Wesley Medical Center, said her father, Bill Anderson, who is principal of Sterling High School.

"Aubrey's hemoglobin was down a little today, which is not good," Anderson said in an e-mail. "Her platelets, however, have reached a 'normal' level and the doctor feels that they will not decrease again, and that is encouraging. Her toxicity level is down from yesterday, but they would like to see it come down farther."

In Omaha, Nebraska, the Omaha World Herald reported that ConAgra has resumed the production of Banquet and private label pot pies - one of two ConAgra products identified earlier this year as the source of a nationwide Salmonella outbreak.  According to the World Herald:

ConAgra Foods Inc. said Wednesday that it had enhanced its food safety procedures and resumed making frozen Banquet and private-label pot pies, which the company recalled last month after they were linked to salmonella illnesses.

The company said it would ship the pot pies to stores beginning in December, and they should be back on store shelves as soon as January.

And in Roanoke, Virginia, a relative of a doctor who passed away this week - allegedly of botulism poisoning - spoke with the Roanoke Times.  While testing has not been completed, the relative stated that health authorities are investigating the possibility that the doctor's death was caused by botulism.

Kwang Kim, the doctor’s younger brother, said the family is still awaiting laboratory results to confirm the death was caused by botulism. They expect those results Thursday, he said.

Kwang Kim said the state health department approached the family last week about the doctor’s illness. Dr. Kim’s husband, George Makarie, is also ill and was still hospitalized Wednesday morning, Kwang Kim said. He said he doesn’t know if Makarie’s illness is also related to botulism.

The Centers for Disease Control and Prevention (CDC) estimates that 76 million foodborne illness cases occur in the United States every year. This amounts to one in four Americans becoming ill after eating foods contaminated with such pathogens as E. coli O157:H7, Salmonella, Hepatitis A, Campylobacter, Shigella, Norovirus, and Listeria.

On an annual basis, approximately 325,000 people are hospitalized with a diagnosis of food poisoning, and 5,000 die. The annual dollar costs of foodborne illnesses—in terms of medical expenses and lost wages and productivity—range from $6.5 to $34.9 billion.

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This week's food safety infosheet from the International Food Safety Network focuses on proper cooking temperatures for food. 

We've learned more about proper cooking temperatures in recent weeks since ConAgra recalled chicken and turkey pot pies for Salmonella contamination.  Microwave temperatures vary, and using a food thermometer to measure a food's internal temperature and determine food safety is important since consumers are the last line of defense when cooking at home.

The iFSN "barf blog" post titled, "Cooking a Frozen Pot Pie in a Microwave" is a good demonstration of why food thermometers are useful tools in the kitchen.

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Idaho health officials are warning that a Salmonella outbreak in southern Idaho has been ongoing since mid-September.  KTRV TV reported on the outbreak:

A number of Salmonella infections have been reported across southern Idaho since mid September.

Experts at the Idaho Health and Welfare Department believe they could be linked to undercooked chicken pot pies.

Residents are being warned to follow cooking instructions carefully -- since some frozen convenience foods are not pre-cooked.

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The CDC's publication, Morbidity and Mortality Weekly Report, contains a report on an outbreak of Salmonella Oranienburg that was determined to have originated from fruit salad served in health care facilities in the Northeastern United States and Canada in 2006.  While public health officials were unable to determine which fruit ingredient in the salads was the source of the outbreak, they did note the following:

Fruits such as cantaloupe and honeydew melon previously have been associated with salmonellosis outbreaks in the United States. During 1973--2003, a total of 11 cantaloupe-associated salmonellosis outbreaks were reported to CDC. Reported outbreaks were associated both with whole melons contaminated in growing fields and with precut melons. Cut fruit can be contaminated during processing when rind is removed and fruit is sliced. Furthermore, because the inner flesh of melons contains nutrients that can support microbial growth, improper refrigeration of cut fruit can cause bacteria proliferation.

The public health officials conducting the investigation into the Salmonella outbreak performed a case-control study, interviewing outbreak- and non-outbreak patients and found:

A case was defined as culture-confirmed S. Oranienburg infection with the outbreak strain and illness onset from June 15 to July 31. Forty-one cases of S. Oranienburg with the outbreak strain occurred in 10 U.S. states and one Canadian province: Massachusetts (12), New Hampshire (nine), New York (four), Pennsylvania (three), Vermont (three), Kentucky (two), Maine (two), Maryland (two), Connecticut (one), New Jersey (one), and Ontario, Canada (two). Date of illness onset ranged from June 15 to July 25 (Figure). The median age of patients was 59 years (range: 8 months--96 years); 31% of cases were in persons aged >70 years. Twenty-eight (68%) patients were female. Symptoms reported by patients included diarrhea (74%) (i.e., three or more loose stools in a 24-hour period), abdominal cramps (52%), fever (39%), vomiting (23%), and bloody diarrhea (16%). Seven (17%) patients were hospitalized as a result of their Salmonella infections. No deaths were reported.

Among the 41 cases, 30 (73%) occurred among persons who worked, stayed, or ate in a health-care facility during the 7 days preceding illness onset, including 10 already-hospitalized patients, 10 residents of a long-term--care facility, nine employees of health-care facilities, and one visitor who had eaten in a hospital cafeteria. The interviews with 33 of the 41 patients suggested that illness was associated with eating fruit salad in a health-care facility; 23 (70%) reported eating fresh fruit salad, 19 (83%) of whom had eaten fresh fruit salad in a health-care facility.

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Kraft has announced that the company is because they have the potential to be contaminated with Salmonella.  The company issued a press release regarding the outbreak yesterday detailing the specifics of the recall, and stated:

The potential for contamination was noted after testing by the U.S. Food and Drug Administration that detected the presence of Salmonella in some packages of Baker’s Premium White Chocolate Baking Squares (6 oz.). The company is aggressively investigating the source of the problem.

Products with best when used by dates of 31 MAR 2008 XCZ, 01 APR 2008 XCZ, 02 APR 2008 XCZ, and 03 APR 2008 XCZ are all subject to recall.

Salmonella is one of the most common enteric (intestinal) infections in the United States. Salmonellosis – the disease caused by Salmonella – is the second most common bacterial foodborne illness after Campylobacter infection. It is estimated that 1.4 million cases of salmonellosis occur each year in the U.S.; 95 percent of those cases are related to foodborne causes.

Approximately 220 of each 1000 cases result in hospitalization and eight of every 1000 cases result in death. About 500 to 1,000 deaths - 31 percent of all food-related deaths - are caused by Salmonella infections each year. Salmonellosis is more common in the warmer months of the year.

Salmonella infection occurs when bacteria are ingested, typically from food derived from infected animals, but infection can also occur by ingesting the feces of an infected animal or person. Food sources include raw or undercooked eggs/egg products, raw milk or raw milk products, contaminated water, meat and meat products, and poultry. Raw fruits and vegetables contaminated during slicing have been implicated in several foodborne outbreaks, as have foods contaminated by food handlers who did not adhere to proper hygienic standards and practice proper handwashing techniques.

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A Salinas Valley spinach grower recalled bagged spinach products today after Salmonella was detected in some of the company's products.  Metz Fresh of King City, California, released the following information about the recall, which was published in the Westfall Daily News:

The recalled spinach was distributed throughout the 48 states and Canada and sold in both retail and food service packages. It covers 8,118 cases of spinach, although the company said more than 90 percent of that was on hold and would not be released.

The recall covers 10- and 16-ounce bags, as well as 4-pound cartons and cartons that contain four 2.5-pound bags, with the following tracking codes: 12208114, 12208214 and 12208314.

Last year over 200 people became ill with E. col O157:H7 infections, and four people died after eating contaminated Dole spinach.

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California almond growers have asked for an extension on a rule requiring all almonds sold commercially to be pasteurized.  The California Almond Board has asked the USDA to push back the date of required pasteurization to march 1, 2008.  The Board is arguing that almond farmers have not had enough time to validate their processes and update their machinery. 

The San Diego Tribune reported on the Almond Board's request:

The largest organization of almond growers is asking the government for a six-month delay before enforcing a new rule requiring all California almonds to be pasteurized, saying farmers can't adjust in time to meet the original deadline.

In January, the U.S. Department of Agriculture announced it would require virtually all almonds to be pasteurized by Sept. 1, following Salmonella outbreaks in 2001 and 2004 that were traced to raw almonds.

The California Almond Board posted the following on its website:

Why was a food safety plan necessary?

In the past 5 years, the almond industry experienced two food safety incidents in which raw almonds were recalled due to the presence of Salmonella. While contamination in almonds is not common, the industry determined that aggressive measures were necessary to prevent any other occurrences. Research was needed to develop more effective, practical technologies for reducing potential contaminants in almonds. It was also important for the entire industry to adopt these food safety measures in order to provide the safest and highest quality product possible for consumers. The “Action Plan” accomplishes both of these goals.

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ConAgra announced today that the company will re-open the plant where Salmonella-contaminated peanut butter was produced.  The plant was closed in February after it was identified as the source of a Salmonella outbreak that had sickened hundreds of people who ate contaminated Peter Pan and Great Value peanut butter.  From Forbes.com:

The Omaha-based company said it was planning to reopen its Sylvester, Ga., plant after spending at least $15 million on renovations that include repairing the roof, installing new equipment and creating a design to better separate raw materials and the finished product.

"Right now we're in the final stages of getting everything ready to produce Peter Pan peanut butter there," said Stephanie Childs, a company spokeswoman.

The plant was shut down in February after health officials linked the Peter Pan and Great Value peanut butter to a salmonella outbreak. More than 600 people in 47 states reported becoming ill, and the company faces lawsuits in several states.

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The City of Chicago Department of Public Health (CDPH) issued an update on the number of Salmonella illnesses the department is investigating in connection to a Salmonella outbreak at the Pars Cove Persian Cuisine booth at the Taste of Chicago festival.  CDPH announced that as of noon today, 717 people have reported illness they believe to be associated with the consumption of food purchased from the Pars Cove booth.  Of those reporting illness, 116 have been confirmed ill with Salmonellosis through laboratory testing.  78 have been confirmed ill with Salmonella Heidelberg, the outbreak strain.  CDPH reported that 31 people are known to have been hospitalized with Salmonella infections after visiting the Taste of Chicago festival.

The Taste of Chicago Salmonella outbreak is believed to have been caused by contaminated hummus shirazi, a fresh herb tomato cucumber salad over a bed of hummus, -- the only dish served at the Pars Cove booth that was associated with illness. CDPH had yet to determine whether the hummus dish was contaminated by an ill food worker, or if a food ingredient was the source of contamination.

CDPH has stressed in all public announcements that this is the first foodborne illness outbreak associated with Taste of Chicago in at least 20 years.  This week's Food Safety Infosheet from the International Food Safety Network stresses how challenging food safety can become at a festival such as Taste of Chicago:

Festivals provide great food experiences but because they are temporary sites, food preparation, storage and transport can be problematic. What you need to worry about in a kitchen at a festival:

• Temperature control
• Cross-contamination
• Personal Hygiene
• Acquiring food from safe sources

This outbreak highlights that food safety problems happen, even if many inspectors are around -- what matters most is what happens when inspectors aren’t there.

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Grant County, Washington, health officials have reported that a Salmonella outbreak in the county has sickened 11 people since February.  Seven people have been confirmed ill with Salmonella senftenberg since the outbreak began, and four possible cases have submitted samples for testing. 

The Columbia Basin Herald interviewed Grant County health officer Alexander Brzezny for its story on the outbreak:

In the past three weeks the cases in Grant County have been connected through DNA as all being from the same bug, Brzezny said. The health district has several leads on the origin, he said.

"If we find out where it's coming from, I think it's going to be very publishable data because it's rare and it's in Grant County," he said.

Senftenberg salmonella was only discovered in the 1990s, Brzezny noted.

He said the cases in Grant County seem to be isolated and not part of a broad, countywide outbreak.

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KOTV.com and the Chicago Tribune reported that the number of food poisoning cases tied to the Taste of Chicago event had increased to 378 on Friday.  At least 12 people were hospitalized with Salmonella infections after eating at the Pars Cove booth at Taste.  Testing is still being conducted to help health officials determine the extent of the Salmonella outbreak.  According to KOTV:

The only dish connected to the outbreak was an herb tomato cucumber salad that was served on hummus, health officials said. All the reports of sickness came from people who ate at the booth run by Pars Cove Persian Cuisine.

The health department ordered Pars Cove to stop serving hummus at its restaurant until further notice as a precaution. The restaurant's management was cooperating fully in the health department's investigation, officials said.

The Chicago Tribune reported that 38 people had been confirmed ill with Salmonella, and quoted Chicago Commissioner of Public Health, Terry Mason, who said, "The hummus shirazi is implicated -- at least that's one thing that we know now, but the investigation is not complete."

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Andrew Bridges with the Associated Press continued coverage of the Salmonella outbreak traced to Veggie Booty yesterday with a story on the suspected source of the Salmonella in the Veggie Booty.

A New Jersey spice importer supplied the salmonella-contaminated seasoning used on snack food that has sickened 60 people, most of them infants and toddlers, the company recalling the snacks said Thursday.

Robert's American Gourmet Inc. purchased the seasoning from Atlantic Quality Spice & Seasonings, said Robert Ehrlich, president and chief executive of the snack food company. The Sea Cliff, N.Y., company has recalled its Super Veggie Tings Crunchy Corn Sticks and Veggie Booty snack foods, both of which used the spray-on seasoning.

The Centers for Disease Control and Prevention issued an update on its investigation into a Salmonella outbreak traced to Veggie Booty, a snack food popular with infants and toddlers, on July 10.  CDC stated in part:

As of July 10 at 11AM ET, 60 persons infected with Salmonella Wandsworth have been reported to CDC from 19 states: California, Colorado, Connecticut, Georgia, Illinois, Indiana, Massachusetts, Minnesota, New Hampshire, New Jersey, New York, Oregon, Pennsylvania, Tennessee, Texas, Vermont, Virginia, Washington, Wisconsin. Among the patients for whom clinical information is available, 77% developed bloody diarrhea and 10% were hospitalized. No deaths have been attributed to this infection. Onset dates, which are known for 58 patients, ranged from March 4, 2007 to June 15, 2007. Most (90%) of cases have occurred in children aged 10 months to 3 years. During the initial phase of the outbreak, the number of cases gradually increased, with only 8 cases reported from 6 states before May 1, 2007. Health department and CDC investigators worked for weeks conducting interviews with parents of ill children to develop theories about possible sources of infection.

A multi-state case-control study demonstrated a strong association between illness and consumption of Veggie Booty, a snack of puffed rice and corn with a vegetable coating. CDC OutbreakNet staff shared this information with colleagues at the Food and Drug Administration (FDA) on June 27. After being informed about the outbreak by FDA, the company that manufactures the product issued a voluntary recall on June 28. None of the 60 known illnesses from Salmonella Wandsworth had onset after the product recall date. Persons are advised to discard any product in their possession.

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At least 17 people became ill with Salmonella infections after visiting a particular booth at the Taste of Chicago festival, held last weekend.  The Pars Cove Perisian Cuisine booth at Taste was the common denominator among victims of a Salmonella outbreak that sent at least three people to the hospital, according to the Chicago Tribune.

City of Chicago health department workers are investigating what is believed to be the first food poisoning outbreak traced to food served at the festival in 20 years.  Foods eaten at the Pars Cove booth included cucumber hummus and pomegranate chicken.

In a story for the Chicago Tribune, Emma Graves Fitsimmons and Robert Mitchum reported on the Salmonella outbreak:

In recent days, state labs have confirmed nine cases of stomach illness caused by the Heidelberg strain of salmonella. The number of victims could increase as doctors report patients with salmonella and more serotyping and interviews are completed, she said.

As news of the salmonella outbreak spread Wednesday, the Persian restaurant at 435 W. Diversey Pkwy. was still open for business. Health officials inspected Pars Cove the last two days and tested stool samples from workers for the bacteria.

The inspectors this week found several violations at the restaurant, including unsanitary conditions, improper refrigeration and mouse droppings, said Frances Guichard, director of food protection for the Chicago Department of Public Health. The eatery, which has no record of major problems with the department, was fined $250 for the rodent issues, she said.

The reporters noted that the City of Chicago sent four health department inspectors to visit each Taste of Chicago booth at least four times a day and that at one point during this year's event, inspectors threw out food from the booth in question.

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The Food and Drug Administration (FDA) announced today that Robert's American Gourmet Food, Inc. is recalling all Veggie Booty Snack Food for potential Salmonella contamination.  The recall announcement was made after the Centers for Disease Control and Prevention identified 51 people in 17 states with Salmonella infections that were traced to the consumption of Veggie Booty.  According to the FDA announcement, the victims of the Salmonella outbreak are predominantly children three years of age or younger.

Veggie Booty was distributed nationwide and in Canada in supermarkets, vending machines, health food stores, and through online and telephone orders.  The product was sold in 4 oz., 1 oz., and 1/2 oz. bags. 

Marler Clark has represented thousands of victims of Salmonella outbreaks, and is investigating claims that may be related to the Salmonella outbreak traced to Veggie Booty.

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Newsinferno.com added a post titled, "CDC, FDA, ConAgra or Peter Pan himself, Who’s to Blame for the Underreporting of Sickening and Potentially Deadly Salmonella & E-Coli Food Poisoning Cases?" which offers an interesting discussion on foodborne illness outbreaks.  

The federal agency responsible for insuring food safety was also been taken to task for its role in the incident. In April 2007, the Washington Post published documents proving that the FDA, as well as ConAgra, knew of contamination problems at the plant as far back as 2004. The agency took few corrective measures, assuming that ConAgra would address the situation itself. ConAgra apparently did little to nothing to fix the problem.

And this was not the first time the FDA knew about food safety problems but did little to correct them. The Post article also cited evidence that the agency had been aware of problems with contaminated spinach and other California greens as far back as 1995. In the fall of 2006, hundreds of people were sickened and three were killed after contracting e-coli from contaminated California Spinach.

Critics say that under-funding and a lack of trained inspectors at the FDA have left the nation’s food supply in a perilous condition. A congressional fact sheet published by Henry Waxman (D-Calif) in 2006 said funding for the FDA fell short by $135 million. The number of scientists employed by the FDA’s food division dropped from 1,000 to 800 in the past three years. This decrease in personnel and the ongoing budget cuts have overwhelmed the agency, greatly impacting its ability to watch over the food supply. The results of this shortfall are apparent — according to the CDC, contaminated foods cause 325,000 hospitalizations and 5,000 deaths each year.

Maybe Newsinferno.com will post about the recent E. coli outbreaks traced to ground beef and include USDA in its next analysis.

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Josh Funk reported for the Associated Press on the CDC's latest update on the number of people confirmed ill with Salmonella infections after eating contaminated Peter Pan and Great Value peanut butter produced by ConAgra:

The number of people sickened since August by peanut butter tainted with salmonella has grown by more than 200, according to a new federal report.

The outbreak, first reported in February, now includes 628 cases in 47 states, the Centers for Disease Control and Prevention said Thursday. It is the first update on the number of cases linked to the outbreak since early March, when officials said 425 cases had been confirmed in 44 states.

ConAgra Foods Inc. recalled all its peanut butter after government investigators linked the bacteria outbreak to the Omaha-based company's Peter Pan and Great Value peanut butter.

Thousands of people became ill with symptoms of Salmonella infections after eating the peanut butter, but did not seek medical treatment, or were never confirmed as being part of the outbreak through laboratory testing.  Marler Clark has been contacted by nearly 5,000 people who were part of the outbreak.

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California, Nevada, Oregon, and Washington health officials are warning that alfalfa sprouts sold by Salad Cosmo USA Corp., a California company, may be contaminated with Salmonella.  Routine testing revealed Salmonella contamination in alfalfa sprout seeds at Salad Cosmo, and the company instituted a voluntary recall of the products.  An article in the San Jose Mercury News identified the recalled products as, "two-and-a-half-ounce plastic containers and one-pound plastic bags of sprouts labeled Salad Cosmo Alfalfa Sprouts with the production codes of 0519 to 0526."

Dozens of foodborne illness outbreaks have been traced to sprouts.  In 2000, Bill Marler called on the FDA to require a warning label on sprouts after a California Salmonella outbreak was traced to contaminated sprouts. 

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According to news reports, Whole Foods is recalling 16-ounce jars of 365 Organic Everyday Value Sesame Tahini for possible Salmonella contamination.  So far, no Salmonella illnesses in connection with the recalled product have been reported.

From www.about-Salmoenlla.com:

The acute symptoms of Salmonella gastroenteritis include the sudden onset of nausea, abdominal cramping, and bloody diarrhea with mucous. The onset of symptoms usually occurs within 6 to 72 hours after the ingestion of the bacteria.1 The infectious dose is small, probably from 15 to 20 cells. There is no real cure for a Salmonella infection (or salmonellosis), except treatment of the symptoms. For most strains of Salmonella, the fatality rate is less than one percent.

Salmonella infections usually resolve in five to seven days, and many times require no treatment, unless the patient becomes severely dehydrated or the infection spreads from the intestines. Persons with severe diarrhea may require rehydration, often with intravenous fluids. Treatment with antibiotics is not usually necessary, unless the infection spreads from the intestines, or otherwise persists, in which case the infection can be treated with ampicillin, gentamicin, trimethoprim/sulfamethoxazole, or ciprofloxacin. Some Salmonella bacteria have become resistant to antibiotics, however, and this has occurred possibly as a result of the use of antibiotics to promote the growth of feed animals.

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Racine County health officials are investigating what appears to be a Salmonella outbreak among residents of Racine County.  At least 20 people have been laboratory-confirmed as suffering from Salmonella infections, and it is possible that more cases exist, but that not all people who became ill with Salmonella as part of the outbreak have been diagnosed.  According to an article in the Racine Journal Times:

"The health departments are looking into all reports of illness and all possible sources of acquisition," [health officer Margaret] Gesner said.

The health departments were interviewing affected people to find any potential links, such as an event everyone attended, which would help track down a cause, Gesner said. The health departments were first made aware of a possible outbreak on approximately May 7 when All Saints notified the health department of an increase in Salmonella cases, she said.

Based on current data, it's possible the outbreak has already ended, Gesner said. But she cautioned that could change.

The onset of symptoms in currently reported cases range from May 2 to May 8, Gesner said. People exposed to salmonella can experience an incubation period of up to 72 hours before symptoms appear. Build in time before a person goes to the doctor and time for laboratory testing and it appears no new cases are emerging.

Health officials are also investigating the possibility of whether Salmonella cases in Waushara, Milwaukee, and Kenosha Counies could be connected to the outbreak.

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An article on HOI.com titled, "E. coli and Friends," gives a good description of several foodborne pathogens featured at www.foodborneillness.com.  Reporter Jen Christensen profiles E. coli, Salmonella, Campylobacter, and Listeria, and describes how health officials determine which pathogen is responsible for illness:

Tracking Down the Culprits

When stomach symptoms occur, people tend to attribute the cause to a “bug” rather than food. Clues suggesting a possible foodborne pathogen include severe symptoms and having more than one person is affected – especially if the symptoms occur in several families. A physician may contact the local health department to determine if other cases have been reported. In addition, stool samples may be sent to a lab for testing.

It can take quite a bit of detective work to track down a source of foodborne illness. Not everyone who eats a contaminated food product gets sick (typically the very young, very old, patients with chronic medical conditions and those with weak immune systems are most susceptible). The severity of symptoms may also vary.

Health officials gather data on patient characteristics, how long they have been sick and places they may have visited days before the onset of illness. Hopefully, common traits will begin to emerge, such as “everyone ate at the same restaurant” or “ate the same food.” Suspect food items may be tested for the presence of bacteria or toxins. As more clues emerge, experts may be able to narrow down or pinpoint the source of the problem. In some cases (as with the peanut butter/salmonella link recently), an investigation may lead to an extensive recall of a particular food item.

The E. coli Reference Center at Penn State University is the nation’s largest repository for E. coli strains, holding more than 70,000 strains collected over the last 40 years. The bacteria are frozen to enable researchers to study and track changes or genetic mutations that may make the illness more difficult to treat. Older samples are stored at room temperature in “slants,” or test tubes containing a solid growth medium to preserve the culture. The lab can also test a current sample for the bacteria and look for genes associated with those causing the most serious illness.

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The Food and Drug Administration announced a recall of Archer Farms four-cheese risotto after random sampling of the product tested positive for Salmonella contamination.  The product was sold in Target stores nationwide.  From the FDA press release:

Archer Farms Four Cheese Risotto, Code "Best If Used By 16JUL2008AA" was sold nationwide through Target stores. The Archer Farms Four Cheese Risotto flavor has been pulled from Target stores while the FDA and Aulcorp Food Marketers Inc. continue their investigation as to the source of the contamination.

The Archer Farms Four Cheese Risotto is packaged in a 6 oz. (170g) Paperboard Box with a mustard yellow banner which identifies this item as the Four Cheese flavor.

A consumer alert also went out after routine sampling turned up positive for Salmonella contamination in raw milk distributed in Dekalb County, Illinois.  As reported by WFIR:

The state public health director is issuing a warning to customers of the Brian and Barbara Hill Dairy Farm located in Maple Park.

During a routine inspection a sample tested positive for the bacteria. No illnesses have been reported but if you've purchased milk there since March 27Th, throw it away.

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According to an article titled, "Move over, milk -- almonds are headed for pasteurization," published in the San Francisco Chronicle, all almonds sold in the United States are to be heat treated or fumigated with chemicals that will kill pathogenic bacteria like Salmonella in the near future. 

The Chronicle's Carol Ness reports:

"Pasteurization" is the California almond industry's response to two salmonella outbreaks, traced to almonds, that sickened a total of about 130 consumers -- and resulted in lawsuits -- in 2001 and 2004.

Starting Sept. 1, under industry-written rules adopted March 30 by the U.S. Department of Agriculture, almost all almonds sold in the United States will have to be treated, either with short blasts of steam or dry heat, or with a carcinogenic chemical that's used to make bowling balls and foam seat cushions as well as insecticide.

Marler Clark represented victims of the 2004 outbreak traced to almonds sold world-wide. 

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Reports from the Albany Times Union indicate that students on a school trip to Spain became ill with Salmonella food poisoning in the last days before flying back to the United States.  The paper reported that at least 24 students and chaperones who went on the trip to Spain became ill with symptoms of Salmonella infections either just before leaving the country, on the plane ride home, or after arriving back in the United States.  Two students were hospitalized, but are expected to recover from their illnesses, and most students are well on the way to recovery.

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Marler Clark attorney Bill Marler is traveling to Washington, DC today to support victims of three recent foodborne illness outbreaks as they give testimony before the House Committee on Energy and Commerce's Subcommittee on Oversight and Investigations.  Marler provided written testimony for the subcommittee, highlighting eight steps he feels could greatly improve food safety.  They are:

1. There exist two “best practices” in meat that should be extended to produce. Following the Jack in the Box crisis, the head of the USDA’s Food and Safety Inspection Service took a regulatory and systems approach to food safety. That “hero” was Michael Taylor. Taylor declared that raw ground beef that is contaminated with E. coli would be classified and treated as “adulterated” within the meaning of the Federal Meat Inspection Act. Taylor also introduced a mandatory Risk Management System. The required meat processors to adopt comprehensive precautions. Those included carcass washes, citric acid sprays, steam pasteurization and air-exchange systems. Following Taylor’s example, we must serve notice to produce and other food processors that E. coli, salmonella, etc. will be classified and treated as adulterants. In addition, the same kind of comprehensive Risk Management System must be established and implemented. Penalties must be criminal and civil. When these best practices are adopted, firms will have to certify that not only they, but that every aspect of their supply chain, also are in compliance. Branding can and should reflect this certification of both the firms and their suppliers. This would be a new kind of “Seal of Approval.” This “Seal of Approval” can also apply to such issues as the location of produce fields near animal farms, what kinds of procedures are used, and the method of irrigation as well as the type of water used.
   
2. We need the same kind of food safety champion that Taylor was. This person would be a highly visible symbol of our commitment. Along these lines, it is useful to consider consolidating responsibility in one federal-level agency. That would be the central point for communication about best practices and the point of contact for state and local regulators and health departments.
   
3. The track record of business for issuing warnings and recalls rapidly isn’t good. The federal and state governments should have authority to recall food products. That means increased funding, particularly at the state level. Most outbreaks are regional, not national.
   
   
4. Produce an E. coli vaccine for cows. I would say that the lion’s share of produce problems result from this contaminant passed on through cow feces.
   
   
5. The nation requires education about the benefits of irradiation of all mass-produced food including produce. Resistance to this practice seems to be rooted in public perception, not science.
   
   
6. Attention has to be paid to the vulnerability of our food supply system to acts of terrorism. Denial and lack of common sense seem to dominate thinking at all levels – business and federal and state government.
   
   
7. Why haven’t we applied our economic and political muscle to imposing more stringent regulations on food imports? This is a central trade issue that has been neglected.
   
   
8. There’s an urgent need to improve the resources available to foodborne disease victims. At the top of the list are the out-of-pocket medical costs. Those are usually not immediately or even eventually reimbursed by medical insurance if victims have coverage. By time compensation comes from litigation, individuals are sometimes heavily in debt. Next on the list is the expense of missing work. Marler Clark has been encouraging food processors and retailers to provide this help as a gesture of goodwill.

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