INDUSTRY NEWS

RAPID TEST KITS A CONCERN FOR NON-O157 STECS

September 19, 2011

By Rita Jane Gabbett on 9/19/2011

DEL MAR, CALIF. –- Meat processors are nervous about how accurate new rapid test kits to detect six non-O157:H7 E. coli serotypes will be by March 2012 when USDA’s Food Safety and Inspection Service will start testing beef trim.

Last week USDA's Food Safety and Inspection Service announced it would declare six non-O157:H7 E. coli serogroups as adulterants in raw non-intact beef products.

Addressing the North American Meat Processors Association annual conference here on Saturday, National Meat Association CEO Barry Carpenter said the obstacle for meat processors is the race for test kit suppliers to develop effective rapid test kits that  accurately detect the pathogens before FSIS starts testing for them in beef trim in March 2012.

“If we can’t get better test kits than we have now, you are going to be hard pressed to get a COA (certificate of analysis) on trim,” he told the group, many of whom are further processors who buy beef trim from slaughter operations.

Carpenter said it is his understanding that companies using currently available rapid test kits for the six non-O157 serogroups are experiencing higher rates (up to 20 percent) of presumptive positives than occur with the test kits for E. coli O157:H7. He pointed out that while many of those turn out to be false positives, it still extends the total time product must be held to about six to seven days while further testing is completed.

This has been the experience of Dakota Dunes, S.D.-based Beef Products Inc., which started testing for non-O157 STECs earlier this year. (See “Non-O157 STECs: More time, costs in processors’ future” on Meatingplace, Sept. 14, 2011.)  

Ken Peterson, FSIS Assistant Administrator for Field Operations, told Meatingplace after he addressed the NAMP conference that while he understands the concern, “We have to start somewhere.” Noting that test kits for O157:H7 have evolved and improved since 1994 when that strain was declared an adulterant, he said the tests for the six non-O157 serogroups will as well.

“Will (the tests) be better in a year? Probably. Will they be better in five years? Probably.  But we are done waiting,” he said.

Cargill recalls more turkey products

September 12, 2011

By Rita Jane Gabbett on 9/12/2011

Springdale, Ark.-base Cargill Meat Solutions is recalling approximately 185,000 pounds of ground turkey products that may be contaminated with a strain of Salmonella Heidelberg, USDA’s Food Safety and Inspection Service (FSIS) announced on Sunday.

The strain of Salmonella Heidelberg in question is identical to that of an outbreak of Salmonellosis that resulted in an August 3, 2011 recall of 36 million pounds of ground turkey products.  

Although a sample tested positive for the outbreak related strain of Salmonella, including the identical XbaI and BlnI PFGE patterns matching the August 3 outbreak strain, at this time, neither FSIS nor the plant is aware of any illnesses associated with product from the above dates.

The outbreak strain of Salmonella Heidelberg is resistant to several commonly prescribed antibiotics; this antibiotic resistance may be associated with an increased risk of hospitalization or possible treatment failure in infected individuals.

An FSIS incident investigation team collected samples at the establishment following the previous recall. Sunday’s recall occurred after a product sample collected on August 24 tested positive for the outbreak strain of Salmonella Heidelberg. The firm is recalling product from August 30 based on pending positive match samples. The products subject to recall are derived from bone-in parts.

These products were distributed at the retail level nationwide.  

Industry News – AM

Cargill recalls more turkey products

September 12, 2011

By Rita Jane Gabbett on 9/12/2011

 

Springdale, Ark.-base Cargill Meat Solutions is recalling approximately 185,000 pounds of ground turkey products that may be contaminated with a strain of Salmonella Heidelberg, USDA’s Food Safety and Inspection Service (FSIS) announced on Sunday.

The strain of Salmonella Heidelberg in question is identical to that of an outbreak of Salmonellosis that resulted in an August 3, 2011 recall of 36 million pounds of ground turkey products.  

Although a sample tested positive for the outbreak related strain of Salmonella, including the identical XbaI and BlnI PFGE patterns matching the August 3 outbreak strain, at this time, neither FSIS nor the plant is aware of any illnesses associated with product from the above dates.

The outbreak strain of Salmonella Heidelberg is resistant to several commonly prescribed antibiotics; this antibiotic resistance may be associated with an increased risk of hospitalization or possible treatment failure in infected individuals.

An FSIS incident investigation team collected samples at the establishment following the previous recall. Sunday’s recall occurred after a product sample collected on August 24 tested positive for the outbreak strain of Salmonella Heidelberg. The firm is recalling product from August 30 based on pending positive match samples. The products subject to recall are derived from bone-in parts.

These products were distributed at the retail level nationwide.  

Industry News – AM

<v:shapetype id=_x0000_t75 stroked="f" filled="f" path="m@4@5l@4@11@9@11@9@5xe" o:preferrelative="t" o:spt="75" coordsize="21600,21600"><v:stroke joinstyle="miter"></v:stroke><v:formulas><v:f eqn="if lineDrawn pixelLineWidth 0"></v:f><v:f eqn="sum @0 1 0"></v:f><v:f eqn="sum 0 0 @1"></v:f><v:f eqn="prod @2 1 2"></v:f><v:f eqn="prod @3 21600 pixelWidth"></v:f><v:f eqn="prod @3 21600 pixelHeight"></v:f><v:f eqn="sum @0 0 1"></v:f><v:f eqn="prod @6 1 2"></v:f><v:f eqn="prod @7 21600 pixelWidth"></v:f><v:f eqn="sum @8 21600 0"></v:f><v:f eqn="prod @7 21600 pixelHeight"></v:f><v:f eqn="sum @10 21600 0"></v:f></v:formulas><v:path o:connecttype="rect" gradientshapeok="t" o:extrusionok="f"></v:path><o:lock aspectratio="t" v:ext="edit"></o:lock></v:shapetype><v:shape style="WIDTH: 112.5pt; HEIGHT: 30.75pt; VISIBILITY: visible; mso-wrap-style: square" id=ctl00_ctl00_pageContentArea_imgLogo alt="http://www.marketingandtechnology.com/repository/corpGraphics/logo_site13_sm.gif" type="#_x0000_t75" o:spid="_x0000_i1025"><v:imagedata o:title="logo_site13_sm" src="file:///C:\DOCUME~1\Paul\LOCALS~1\Temp\msohtmlclip1\01\clip_image001.gif"></v:imagedata></v:shape>

USDA bans six new E. coli strains from meat supply

September 12, 2011

Federal agriculture officials are expanding long-delayed rules that will ban six new strains of potentially lethal E. coli bacteria from the nation’s meat supply, msnbc.com has learned.

Under the new regulations, a group of E. coli bacteria collectively dubbed the “the big six” capable of causing infection and death will be classified as adulterants on par with the better-known E. coli 0157:H7, the bug frequently linked to serious foodborne illness from tainted ground beef.

Starting next spring, meat packers will be required to test for those strains of E. coli and it will be illegal to sell meat contaminated with the pathogens, consumer advocates and meat industry sources told msnbc.com.

The move was hailed as a long-sought victory by food safety advocates, who said they wondered why it took so long to require testing for bacteria that last year collectively caused more infections in the U.S. than E. coli 0157.

“I think what consumers can expect is less contaminated product making it into commerce,” said Nancy Donley, president of the agency STOP Foodborne Illness. "It's fantastic news."

The new move was sharply criticized by meat industry officials, who had opposed the change, saying that current measures to detect and eradicate E. coli 0157 were adequate to prevent infection from the other pathogens.

"[The news] that it will soon be ‘illegal’ to have six strains of naturally occurring non-O157 E. coli in ground beef is premised upon the notion that the government can make products safe by banning a pathogen. That view is not supported by science," American Meat Institute Executive Vice President James H. Hodges said in a statement.

The rules cover six strains of E. coli bacteria that have the ability to produce the same deadly toxins that can lead to bloody diarrheal illness, kidney failure and death as E. coli 0157. Known as Shiga toxin-producing Esherichia coli, or STECs, the group includes the strains 026, 0111, 0103, 0121, 045 and 0145.

In 2010, for the first time, those rarer strains of E. coli were responsible for more infections in the U.S. than E. coli 0157, according to a June study released by the Centers for Disease Control and Prevention. The non-STECs caused 451 confirmed infections last year, including 69 people who were hospitalized and one death. E. coli 0157 caused 442 infections, 184 hospitalizations and two deaths.

However, CDC officials say many infections are never detected. The agency estimates that overall, as many as 265,000 STEC infections occur each year in the United States, with the non-0157 strains causing up to 113,000 illnesses and 300 hospitalizations annually.

E. coli 0157 was first labeled an adulterant in 1994, after a deadly outbreak in Jack in the Box restaurant hamburger patties that sickened more than 700 people in four states and led to 171 hospitalizations and four deaths. The move made it illegal to sell raw meat contaminated with the bacteria.

At the time, meat industry officials called the change an overreaction and sued the federal government over the designation. Since then, CDC officials say vigilant testing and industry recalls have helped reduce the rate of E. coli 0157 to less than 1 case per 100,000 people, a decline from 2 cases per 100,000 people in 1997.

Agriculture, industry and consumer groups have fiercely debated the new rules since at least 2007, during a meeting to assess the impact of the non-0157 E. coli strains.

Last year, Bill Marler, a Seattle food safety lawyer, petitioned FSIS to declare the “big six” STECs as adulterants. In his food safety blog, Marler threatened to sue the agency if no action was taken by Sept. 1, saying the long non-response amounted to a denial.

But Marler credited USDA officials with pushing through the new rule despite pressure from the meat industry in the US — and from other nations, such as Australia and Argentina, which will have to implement new regulations as a result of the change.

"I am more than pleased," Marler said. "It's a big recognition that there are other pathogens out there that cause human disease."

© 2011 msnbc.com Reprints

CDC reports foodborne illnesses from known pathogens

September 09, 2011

Meatingplace.com Industry News - AM

CDC reports foodborne illnesses from known pathogens

By Rita Jane Gabbett on 9/9/2011

The Centers for Disease Control reported foodborne agents cause an estimated 48 million illnesses annually in the United States, including 9.4 million illnesses from known pathogens.

CDC collects data on foodborne disease outbreaks submitted from all states and territories through the Foodborne Disease Outbreak Surveillance System. During 2008, the most recent year for which data are finalized, 1,034 foodborne disease outbreaks were reported, which resulted in 23,152 cases of illness, 1,276 hospitalizations, and 22 deaths.

Among the 479 outbreaks with a laboratory-confirmed single etiologic agent reported, norovirus was the most common, accounting for 49 percent of outbreaks and 46 percent of illnesses.

Salmonella was the second most common, accounting for 23 percent of outbreaks and 31 percent of illnesses.

Among the 218 outbreaks attributed to a food vehicle with ingredients from only one of 17 defined food commodities, the top commodities to which outbreaks were attributed were poultry (15 percent), beef (14 percent), and finfish (14 percent).

However, the top commodities to which outbreak-related illnesses were attributed were fruits and nuts (24 percent), vine-stalk vegetables (23 percent), and beef (13 percent).

Since 1992, CDC has defined a foodborne disease outbreak as the occurrence of two or more similar illnesses resulting from ingestion of a common food. State, local, and territorial health department officials use a standard, Internet-based form to voluntarily submit reports of foodborne outbreaks to CDC.

Of the total number of outbreak-related foodborne illnesses, 1,276 (6 percent) resulted in hospitalization. Salmonella was the most common cause of outbreak-related hospitalizations, causing 62 percent of hospitalizations reported, followed by Shiga toxin-producing Escherichia coli (17 percent) and norovirus (7 percent).

Outbreaks caused by Clostridium botulinum resulted in the highest proportion of persons hospitalized (90 percent), followed by Listeria outbreaks (76 percent).

Among the 22 deaths associated with foodborne disease outbreaks in 2008, there were 20 attributed to bacterial etiologies, including 13 Salmonella, three Listeria monocytogenes, three STEC (two O157, one O111), and one Staphylococcus. There was one death attributed to norovirus, and one to a mycotoxin.

This report includes outbreaks in which the first illness occurred in 2008 and the outbreaks were reported to CDC by June 28, 2011. A food vehicle was reported for 481 (47 percent) outbreaks, among which the food vehicle could be assigned to one of the 17 commodities in 218 (45 percent) of the outbreaks. The pathogen-commodity pairs responsible for the most outbreaks were norovirus in leafy vegetables (18 outbreaks), ciguatoxin in finfish (14), STEC O157 in beef (12), and Salmonella in poultry (11).

The pathogen-commodity pairs responsible for the most outbreak-related illnesses were Salmonella in vine-stalk vegetables (1,604 illnesses) and Salmonella in fruits-nuts (1,401).

Among the 868 outbreaks with a known single setting where food was consumed, 52 percent resulted from food consumed in a restaurant or deli, 15 percent in a private home, and the remainder in other locations.

Among the 481 outbreaks for which a food vehicle was identified, 19 (4 percent) resulted in product recalls. The recalled foods were beef (five outbreaks), dietary supplements (two), cantaloupe (two), alfalfa sprouts (two), and cereal, cheese, fish, jalapeño and serrano peppers, melon, pancakes, spices, and peanut butter and peanut paste (one each).

Cargill recalls 36 mln lbs ground turkey, suspends production at Ark. plant

August 04, 2011

Daily News item from Meatingplace.com

By Rita Jane Gabbett on 8/4/2011

Cargill Meat Solutions issued the following news release late Thursday afternoon:

WICHITA, Kan. -- Cargill Value Added Meats Retail, a business unit of Wichita-based Cargill Meat Solutions Corporation, today announced an immediate Class I voluntary recall of approximately 36 million pounds of fresh and frozen ground turkey products produced at the company’s Springdale, Ark., facility from Feb. 20, 2011, through Aug. 2, 2011, due to possible contamination from Salmonella Heidelberg.

Cargill is initiating this recall as a result of its internal investigation, Centers for Disease Control and Prevention (CDC) information that became available on Aug. 1, 2011, as well as an ongoing USDA Food Safety and Inspection Service (FSIS) investigation into multiple illnesses from Salmonella Heidelberg.

Additionally, Cargill has suspended production of ground turkey products at its Springdale, Ark., turkey processing facility until it is able to determine the source of the Salmonella Heidelberg and take corrective actions. Other turkey products produced at Springdale are not part of the recall. Cargill owns four turkey processing facilities in the U.S. and no products from the other three are involved in the recall.

“While facts continue to be gathered, and currently there is no conclusive answer regarding the source of Salmonella Heidelberg contamination, given our concern for what has happened, and our desire to do what is right for our consumers and customers, we are voluntarily removing our ground turkey products from the marketplace,” said Steve Willardsen, president of Cargill’s turkey processing business. “Additionally, we have suspended ground turkey production at our Arkansas facility until the source can be pinpointed and actions to address it are taken. Public health and the safety of consumers cannot be compromised. It is regrettable that people may have become ill from eating one of our ground turkey products and, for anyone who did, we are truly sorry. We go to great lengths to ensure the food we produce is safe and we fully understand that people expect to be able to consume safe food, each serving, every time.

“Suspending production until we can determine the source of the Salmonella Heidelberg at our Arkansas facility, and take corrective action, is the right thing to do,” stated Willardsen. “We are closely examining every aspect of our production process and have identified enhancements to our procedures in our efforts to ensure safe food. Eliminating food borne illness is always our goal.”

Salmonella is a common bacteria with approximately 2,400 different strains, the vast majority not harmful to humans. Salmonella is commonly found in plants, animals, water, soil and humans. “We all need to remember bacteria is everywhere, and we must properly handle and prepare fresh foods wherever they are served,” explained Willardsen. “USDA food safety guidelines for safely handling and preparing food can be found on the USDA Internet website and serve as helpful food safety reminders.”

Cargill is contacting its customers to make certain they know which of their ground turkey products are affected by this recall. Consumers are urged to return any opened or unopened packages of ground turkey items listed on Cargill’s website www.cargill.com/turkey-recall to stores where they were purchased for a full refund.

A complete list of the products involved in the recall is attached. Cargill is working closely with its U.S. customers to make certain as much of the product is retrieved as possible. Consumers with questions about recalled ground turkey products may contact Cargill’s consumer relations toll free telephone number (1-888-812-1646).

For food safety inquiries, consumers may contact the USDA’s “Ask Karen” virtual representative available 24 hours a day at 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.

Cargill Meat Solutions Corporation is a wholly-owned subsidiary of Cargill, Incorporated, an international producer and marketer of food, agricultural, financial and industrial products and services. Founded in 1865, the privately held company employs 131,000 people in 66 countries. Cargill helps customers succeed through collaboration and innovation, and is committed to applying its global knowledge and experience to help meet economic, environmental and social challenges wherever it does business. For more information, visit www.cargill.com.

Recalled Cargill Ground Turkey Products

August 3, 2011

The products involved are Ground Turkey. All packages include Est. P-963 on the label. Products are listed below:

Ground Turkey Chubs – Use or Freeze by Dates of 2/20/11 through 8/23/11

• 10 lbs. Chubs of Honeysuckle White Fresh Natural Lean Ground Turkey with Natural Flavorings

• 10 lbs. Chubs of Unbranded Ground Turkey w/ Natural Flavoring 2 Pack

• 80 oz. (5 lbs.) chubs of Riverside Ground Turkey with Natural Flavoring

• 10 lb. Chub of Natural Lean Ground Turkey with Natural Flavorings

• 16 oz. (1 lb.) chubs of Fresh Lean HEB Ground Turkey 93/7

• 16 oz. (1 lb.) chubs of Fresh HEB Ground Turkey 85/15

• 16 oz. (1 lb.) chubs of Honeysuckle White 93/7 Fresh Ground Turkey with Natural Flavoring

• 4-1 Pound Packages of Honeysuckle White Ground Turkey with Natural Flavoring Value Pack

• 16 oz. (1 lb.) chubs of Honeysuckle White 85/15 Fresh Ground Turkey

• 48 oz. (3 lb.) chubs of Honeysuckle White 85/15 Fresh Ground Turkey

85% Ground Turkey - Use or Freeze by Dates of 2/20/11 through 8/23/11

• 19.2 oz. (1.2 lb.) trays of Honeysuckle White 85/15 Ground Turkey

• 19.2 oz. (1.2 lb.) trays of Honeysuckle White Taco Seasoned Ground Turkey Colored with Paprika

• 19.2 oz. (1 lb. 3.2 oz.) trays of Kroger Ground Turkey Fresh 85/15

• 48.0 oz. (3 lb.) trays of Kroger Ground Turkey Fresh 85/15

• 20 oz. (1.25 lb.) trays of Honeysuckle White 85/15 Ground Turkey

• 48.0 oz. (3 lbs.) trays of Honeysuckle White 85/15 Ground Turkey Family Pack

• 16 oz. (1 lb.) trays of Honeysuckle White 85/15 Ground Turkey

• 19.2 oz. (1.2 lbs.) trays of Honeysuckle White Seasoned Italian Style Ground Turkey with Natural Flavorings

• 20 oz. (1 lb. 4 oz.) trays of Safeway Fresh Ground Turkey with Natural Flavorings * 15% Fat

(NOTE: Sold in Texas only at Randall’s and Tom Thumb, Use or Freeze by 03/12/11 through 05/05/11)

93% Ground Turkey - Use or Freeze by Dates of 2/20/11 through 8/23/11

• 19.2 oz. (1.20 lb.) trays of Honeysuckle White 93/7 Lean Ground Turkey

• 48 oz. (3.0 lbs.) trays of Honeysuckle White 93/7 Lean Ground Turkey Family Pack

• 19.2 oz. (1.2 lb.) trays of Fit & Active Lean Ground Turkey 93/07

• 19.2 oz. (1.2 lbs.) trays of Giant Eagle Ground Turkey Fresh & Premium Lean

• 19.2 oz. (1 lb 3.2 oz.) trays of Kroger Ground Turkey Fresh Lean 93/7

• 20 oz. (1.25 lb.) trays of Honeysuckle White 93/7 Lean Ground Turkey

 Ground Patties

• 16.0 oz. (1 lb.) trays of Honeysuckle White Ground Turkey Patties o Use or Freeze by Dates of 2/20/11 through 8/23/11 o

• 16 oz. (1 lb.) trays of Kroger Ground Seasoned Turkey Patties Fresh 85/15 o Use or Freeze by Dates of 2/20/11 through 8/23/11

• 16.0 oz. (1 lb.) trays of Shady Brook Farms Ground Turkey Burgers with Natural Flavoring

NOTE: ONLY THE FOLLOWING USE OR FREEZE BY DATES ARE AFFECTED: 07/09/11, 07/10/11, 07/11/11, 07/15/11, 07/16/11, 07/21/11, 07/22/11, 07/24/11, 08/01/11 AND 08/04/11

Frozen Ground Turkey – Production Dates of 2/20/11 through 8/2/11

• 16 oz. (1 lb.) chubs of Honeysuckle White Ground Turkey with Natural Flavoring

• 16 oz. (1 lb.) chubs of Spartan Ground Turkey

• 48 oz. (3 lb.) chubs of Honeysuckle White 85/15 Ground Turkey • 40 lb. Bulk Packed Ground Turkey with Natural Flavoring For Food Service Use Only

E. coli fears spur small ground beef recall

June 02, 2011

Daily News item from Meatingplace.com

 By Tom Johnston on 6/1/2011

Tipton, Mich.-based Irish Hills Meat Company of Michigan is recalling approximately 900 pounds of ground beef products because they may be contaminated with E. coli O157:H7, USDA’s Food Safety and Inspection Service (FSIS) announced today.

Subject to recall are:

  • 10-lb. clear polybags with the establishment number "EST. 10014" inside the USDA mark of inspection. The polybags are packaged in boxes that contain 3-5 bags. The production dates of May 23 and May 26 are stamped on the boxes.

Irish Hills shipped the ground beef to restaurants in Southern Michigan.

The problem was discovered through routine FSIS monitoring, which confirmed a positive result for E. coli O157:H7. FSIS and the company have received no reports of illnesses associated with consumption of these products.

Suspicion falls on Spanish cucumbers for German E.coli deaths

May 27, 2011

By Rory Harrington, 27-May-2011

Spanish cucumbers are now suspected to be the source of the deadly E.coli outbreak in Germany that has been linked to between two and four deaths and sickened hundreds more.

The health ministry in Spain confirmed yesterday that cucumbers from two producers in the southern region of Andalusia had been identified by the European Commission as the possible origin of the outbreak of the virulent enterohaemorrhagic E. coli (EHEC) bacteria.

However, while Spanish officials acknowledged the vegetables were produced in the country, they said more research was needed to confirm where in the supply chain the bacterial contamination occurred. The hypothesis that this had happened at the handling and preparation stages away from Spain was not being ruled out, said Madrid.

Virulent

The development follows in the wake a major E.coli outbreak in northern Germany this week as authorities raised the alarm over a significant leap in the number of people diagnosed with the virulent haemolytic uremic syndrome (HUS) strain.

The European Center for Disease Prevention and Control (ECDC), which monitors diseases in the European Union, said it had reports of 214 cases of the Shiga-producing and verotoxin-producing E.coli bacteria. HUS affects the blood, kidneys and, in severe cases, the central nervous system

 "Of the 214 cases, 186 are 18 years of age or older and 146 are female," said the body.

German officials have linked the outbreak to four deaths while the ECDC said its most up to date information indicated two fatalities; one woman in her 80s and the another in her 20s.

Vegetable warning

On Wednesday, scientists at the Robert Koch Institute (RKI) together with the Hamburg health authorities said investigations had shown a link between those struck down by the bacteria and greater consumption of raw tomatoes, cucumbers and green salads.

Suspicion fell on Spain after four contaminated cucumbers analyzed by the Hamburg Institute for Hygiene and the Environment (HU) were found to have come from the country. The country of origin of the other cucumber remained unknown.

German health officials have warned consumers to avoid eating cucumbers, tomatoes and lettuces and some of these products have been removed from the shelves of shops.

Figures from 2008 show that Spain exports 182,000 tonnes of cucumbers to Germany every year – accounting for 40 per cent of total German imports of the vegetable.

Georgia Firm Recalls Ground Beef Products Due to Possible E. Coli 0157:H7 Contamination

May 26, 2011

Recall Release                CLASS I RECALL

FSIS-RC-R01-2011          HEALTH RISK: HIGH

Congressional and Public Affairs (202) 720-9113 (202) 720-9113 

Bill Bagley

WASHINGTON, May 25, 2010 - Food Depot #24, a McDonough, Ga., retailer is recalling approximately 500 pounds of 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.

The following ground beef products subject to recall were sold as tray packs of varying weights bearing a "Sell By" date of "05/20/11." The products subject to recall include: • 1 lb. through 4 lb. tray packs of Ground Beef Products

These products were produced on May 19, 2011, and were sold to customers of the Food Depot #24 store located at 560 Macon St., McDonough, GA 30253. When available, the retail distribution list(s) will be posted on FSIS’ website at www.fsis.usda.gov/FSIS_Recalls/ Open_Federal_Cases/index.asp.

The problem was discovered through routine FSIS monitoring which confirmed a positive result for E. coli O157:H7. FSIS and the company have received no reports of illnesses associated with consumption of these products. Individuals concerned about an illness should contact a healthcare provider.

The real numbers on non-O157:H7 STECs

May 09, 2011

Blog item from Meatingplace.com

Food (Safety) Fight By Richard Raymond

The April 14 Meatingplace blog by Shawn Stevens on why STECs should not be declared adulterants in ground beef prompted me to research the issue a little bit more. In doing so, I hooked up with Carol Tucker-Foreman for an OpEd piece we submitted to Food Safety News that was posted May 2, 2011.

 

The piece brought many non-public responses, as expected, that range from statements like the pathogens have never been found in beef, to no outbreaks associated with beef, to these are so rare why bother?  Many of the comments were similar to the reader comments that followed the Meatingplace blog on the 14th.

 

What I gather from these discussions is twofold. One, the public really does not know much about these bugs and the rising frequency of infections being diagnosed as more labs begin testing for them. Two, the public is not keeping up with the rising tide of information about non-O157:H7 STECs.

I hope the readers will take the time to read the links above to learn the latest.

 

These pathogens are being found in ground beef in alarming numbers, both by private labs and by USDA research labs.

These pathogens are being found in stool specimens from persons with bloody diarrhea just as frequently as E coli O157:H7 and in some FoodNet catchment areas at even higher rates that O157.

 

The “Big Six’ of the non-O157s are causing Hemolytic Uremic Syndrome (HUS) just like O157 and are causing deaths.

 

These are not “rare” illnesses.  There was a fairly recent outbreak in Oklahoma that sickened more than 300 persons. Non-O157 STEC illnesses are almost as common in children under age 4 as O157 is. And, Mr. Craven, I am not citing the CDC estimates here. I am citing laboratory confirmed cases in FoodNet reports.

 

No outbreaks associated with beef? There was a beef recall a few months ago in the U.S. associated with an outbreak caused by non-O157 STECs. There was a recently reported outbreak associated with beef in Japan that sickened dozens and killed two children.

 

Why declare it an adulterant if it is reduced right along with O157 by current interventions? Because industry will increase its efforts to remove or prevent cattle feces from being in my ground beef if it means economic loss for them if it is found to be present.

 

Declaring O157 an adulterant is what dramatically reduced foodborne illnesses from O157. AMI sued to keep O157 from becoming an adulterant. When they lost, industry became aggressive in removing it from beef.

 

Sarg, I just have to say it. Maybe declaring non-O157 STECs adulterants would be the final straw to help us move forward on allowing whole carcass, low dose, irradiation to be considered a processing aid as opposed to an additive---which is most definitely is not.

 

I look forward to a healthy discussion, but please, no “just cook it” remarks. This is serious stuff that needs some light shed on the subject.

 

 

1 2 3 Next >