Giant Eagle Shredded Iceberg Lettuce possible listeria
Giant Eagle Shredded Iceberg Lettuce
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Cantaloupes have killed 13 people with outbreak of listeria.
Filed under: Dangerous Foods, Food Poisoning, Listeria, Listeriosis, Recall, Recalled Foods
At least 13 people are dead amid 72 sickened in 18 states in an outbreak of listeria food poisoning tied to contaminated cantaloupes, federal health officials said Tuesday.
The figures were the latest confirmed as of Monday morning, according to a Centers for Disease Control and Prevention report. But they may well rise in the still-widening outbreak that now ranks as the deadliest in the United States in more than a decade.
State and local health officials in Wyoming and Kansas are investigating three additional deaths that may be connected.
In 1998, an outbreak of listeria infections caused by listeria-contaminated hot dogs and deli meats killed 21 people, CDC records show.
Most of the deaths and illnesses in the outbreak tied to whole cantaloupes grown and shipped by Jensen Farms of Holly, Colo., have targeted the elderly, pointing out the lethal potential of infections from listeria monocytogenes in vulnerable populations.
“It’s basically a feature of listeriosis itself. It affects people who have other counts against them,” said Dr. Robert Tauxe, deputy director of the division of foodborne, waterborne and fungal infections at the CDC. “It’s just a severe infection.”
Victims range in age from 35 to 96 years, with an average age of 78. But most of the infections from four outbreak strains of listeria have occurred in people older than 60, the report said. CDC officials now think the illnesses began several days sooner than previously thought, with illnesses starting on or after July 31. People can become ill up to several weeks after eating food contaminated with listeria.
Deaths have been reported in eight states, including four in New Mexico, two in Colorado, two in Texas and one each in Kansas, Maryland, Missouri, Nebraska and Oklahoma.
Severe illness, stillbirths
Listeria is a common bacterium that typically causes mild illness in healthy people, but can cause severe illness in older people and those with compromised immune systems. It also can cause miscarriages and stillbirths in pregnant women and severe infections in new babies. Listeria infections lead to about 1,600 serious illnesses each year and about 260 people die, according to the CDC.
The latest outbreak has been detected only in Rocky Ford cantaloupes processed and shipped to at least 25 states by Jensen Farms. Federal Food and Drug Administration officials have detected evidence of the outbreak strains of listeria in packing houses and on equipment at the site. Jensen Farms issued a voluntary recall of the whole fruit on Sept. 14; Carol’s Cuts LLC, a Kansas food processor, issued a recall for nearly 600 pounds of cut fresh cantaloupe and fruit medley containing cantaloupe on Friday.
The Rocky Ford-brand cantaloupes from Jensen Farms were shipped from July 29 through Sept. 10 to Arkansas, Arizona, California, Colorado, Idaho, Illinois, Kansas, Minnesota, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, North Dakota, Ohio, Oklahoma, Pennsylvania, South Dakota, Tennessee, Texas, Utah, Virginia and Wyoming.
While it’s not clear yet clear exactly how the cantaloupes became contaminated, the fruit is susceptible because of its rough, porous skin and soft, succulent interior. In addition, knives can carry bacteria from the outside of the melon into the flesh when they slice through.
Despite the recall, FDA officials are concerned that the Rocky Ford melons may remain in consumers’ homes. Listeria can survive and grow even when refrigerated, so any suspect fruit should be discarded, officials say.
Overall, the listeria poisoning in cantaloupe now ranks as the third deadliest outbreak in U.S. history, a survey of foodborne illness data reported by the CDC’s Foodborne Outbreak Online Database, or FOOD, in other CDC reports and information logged by Seattle food poisoning lawyer Bill Marler’s firm.
CDC estimates that about 48 million people in the U.S. each year get sick from tainted food, with about 128,000 hospitalized and 3,000 deaths.
Here’s a summary of U.S. food poisoning outbreaks with the largest tolls.
- Jalisco Mexican Products Inc., Artesia, Calif., January 1985. Mexican-style fresh cheese contaminated with listeria caused 52 deaths, including many stillbirths, although a CDC spokeswoman didn’t know how many.
- Bil Mar Foods, Zeeland, Mich., October 1998. Hot dogs and deli meats contaminated with listeria left 101 people hospitalized with infections and 21 deaths.
- Peanut Corp. of America, Blakely, Ga., September 2008. Peanut butter and peanut paste contaminated with salmonella Typhimurium sickened 714, and led to 166 hospitalizations and nine deaths.
- Pilgrim’s Pride Corp., Franconia, Pa., July 2002. Sliced turkey and deli meat contaminated with listeria led to 54 illnesses and eight deaths, including three stillbirths.
- Cargill Turkey Products Inc., Waco, Texas, May 2000. Turkey deli meat tainted with listeria left 29 ill and hospitalized and led to seven deaths, including three miscarriages or stillbirths.
- Dole Natural Selection Foods, San Juan Bautista, Calif., August 2006. Spinach tainted with E. coli O157:H7 sickened 238, hospitalized 103 people and led to five deaths.
- SanGar Fresh Cut Produce, San Antonio, Texas, October 2010. Celery contaminated with listeria sickened 10 people, including five who died.
- Jack in the Box, San Diego, Calif., November 1992. Ground beef contaminated with E. coli O157 led to 708 illnesses and four deaths.
- Chi-Chi’s restaurant, Beaver, Penn., October 2003. Hepatitis A infections tied to green onions sickened 565 people, left 128 hospitalized and caused three deaths.
- Raw restaurant-prepared tomatoes. December 1998. Contamination with the rare salmonella Baildon bacteria in restaurant-prepared cut tomatoes shipped to several states left 86 ill, 16 hospitalized and three dead.
Ban on E. Coli in Ground Beef Is to Extend to 6 More Strains
Filed under: Banned Foods, Beef Recalls, Caution with these Foods, e-coli, Product Recalls, Recall, Recalled Foods
The federal government will ban the sale of ground beef tainted with six toxic strains of E. coli bacteria that are increasingly showing up as the cause of severe illness from food. Officials have been under pressure from food safety advocates and some elected officials to do more to keep the potentially deadly bacteria out of meat, but the beef industry said the move was not needed and could force the price of ground beef to rise.
To help the ground beef industry prepare, the rule will begin next March.
Bob Nichols/United States Department of Agriculture, via Associated Press
“We’re doing this to prevent illness and to save lives,” said Dr. Elisabeth Hagen.
The new rule, which officials said would be announced on Tuesday, means that six relatively rare forms of E. coli will be treated the same as their notorious and more common cousin, a strain called E. coli O157:H7. That strain has caused deaths and illnesses and prompted the recall of millions of pounds of ground beef and other products. It was banned from ground beef in 1994 after an outbreak killed four children and sickened hundreds of people.
“We’re doing this to prevent illness and to save lives,” said Dr. Elisabeth Hagen, the head of food safety for the Agriculture Department, which regulates meat. “This is one of the biggest steps forward in the protection of the beef supply in some time.”
It is not illegal to sell fresh meat or poultry containing most toxic bacteria, like salmonella; they are frequently found on groceries’ meat, and thorough cooking typically kills the pathogens. But since the 1994 outbreak, which involved hamburgers served at Jack in the Box restaurants, regulators have treated E. coli in ground beef differently.
Many people eat rare or undercooked ground beef, and if it is tainted, resulting illnesses can be deadly. Toxic E. coli, in its most common O157 form, is so virulent that just a few organisms can make people violently sick. The toxic E. coli live in the digestive tracts of cows and can get on meat during slaughter. It can cause bloody diarrhea, stomach cramps and, in severe cases, kidney failure.
In recent years, scientists found that several other strains of E. coli in food were also making people sick, and they identified the six most potent, called the Big Six non-O57s. Beginning at least four years ago, the U.S.D.A. began considering extending its ban to those additional toxic strains.
But the American Meat Institute, an industry group, has argued that safety measures already in place are sufficient. On Monday, the group was highly critical of the extended ban.
“Imposing this new regulatory program on ground beef will cost tens of millions of federal and industry dollars — costs that likely will be borne by taxpayers and consumers,” the group said in a statement. “It is neither likely to yield a significant public health benefit nor is it good public policy.”
While several outbreaks caused by the Big Six strains have been linked to produce, the group pointed to the fact that only one has been related to ground beef. In that outbreak, last year, three people fell ill.
“It’s just not supported by the science,” James H. Hodges, the institute’s executive vice president, said in an interview.
The Centers for Disease Control and Prevention estimate that E. coli strains other than O157:H7 cause nearly 113,000 illnesses each year, one-third of which can be attributed to tainted beef, according to U.S.D.A. officials. Until recently, few cases were reported, however, because most medical labs were not equipped to test for the less common forms.
The Agriculture Department will begin enforcing the rule in March, to give the meat industry time to prepare. The rule will apply to hamburger meat and trim or beef scraps that go into it, as well as some other products, like steaks that have been tenderized with machines that use needles to poke minute holes in the surface. Some meat processors have begun to test for the six strains in recent months in anticipation of federal action, and many others will most likely begin testing once the government begins its own testing.
Under the rule, raw meat containing the Big Six E. coli cannot be sold to the public. Currently, most packing plants divert meat containing E. coli O157:H7 for use in cooked products, and will most likely do the same with meat containing the new strains, as well. The bacteria is killed by heating the meat to 160 degrees.
While the new rule significantly expands the Agriculture Department’s beef ban, it does not include all forms of toxic E. coli. A highly virulent strain of the bacteria that caused dozens of deaths among people who ate contaminated sprouts in Europe this summer is not one of the Big Six because it has not been detected as a cause of illness in the United States.
Dr. Hagen said the list of banned pathogens might grow. “This is where we started and it doesn’t rule out the possibility that we would consider other pathogens in the future,” she said.
The new rule highlighted the patchwork and often confusing nature of food safety regulation, where most meat is under the jurisdiction of the U.S.D.A. while most other foods, including produce, are regulated by the Food and Drug Administration. The F.D.A. already considers it illegal to sell food containing any bacteria, including toxic forms of E. coli or other substances that could make people sick.
Dr. Hagen also said the rule did not conflict with the Obama administration’s push to cut back on regulation that could increase costs for business at a time of economic hardship.
“There’s really no inconsistency between having a strong economy and having a safe food supply,” Dr. Hagen said. The U.S.D.A. estimated that the rule would cost the industry up to $10 million a year for testing and holding meat back from the fresh ground beef market.
“The amount this is going to cost is insignificant compared to the lives that will be saved,” said Senator Kirsten E. Gillibrand, Democrat of New York, who pushed for the expanded rule.
After the U.S.D.A. banned the O157 form of E. coli from ground beef in 1994, the meat industry sued to block the move, but the agency prevailed in court.
Mr. Hodges, of the meat institute, said the group had yet to see a full version of the rule and would consult with its members before deciding how to respond.
Ground Turkey recalled-Salmonella
Filed under: Product Recalls, Recall, Recalled Foods, Salmonella
WASHINGTON — Minnesota-based Cargill Inc. recalled more ground turkey products Sunday because a test showed salmonella in a sample from an Arkansas plant less than a month after production resumed following an earlier recall and shutdown.
The company recalled 36 million pounds of ground turkey last month after a salmonella outbreak that federal health officials say had sickened 107 people in 31 states by Aug. 11. One person died.
That recall covered products from Cargill’s plant in Springdale, Ark.
The company shut down the plant but said Aug. 17 it had resumed limited production after the U.S. Department of Agriculture approved additional safety measures.
The USDA said Sunday that Cargill was recalling about 185,000 pounds of ground turkey products made after production resumed because a sample tested positive for salmonella. No illnesses linked to those products have been reported.
Cargill spokesman Mike Martin did not immediately return a phone message left Sunday.
Earlier Article
A Minnesota-based food company recalled about 185,000 pounds of ground turkey Sunday that may be contaminated with salmonella.
The voluntary recall by Cargill Inc. comes about a month after the company recalled 36 million pounds of fresh and frozen ground turkey that health officials believe caused illness in more than 100 people in 26 states and at least one death.
The recalled turkey came from the same Cargill plant in Springdale, Ark., that was the source of the tainted turkey recalled in August.
Health officials say the recalled turkey contains Salmonella Heidelberg, a strain of salmonella that is resistant to most commonly prescribed antibiotics.
The latest recalled turkey is labeled with the brand names Honeysuckle White, HEB and Kroger. All packages include the establishment number P-963 inside the USDA mark of inspection.
Cargill has posted a list of the recalled products on its website.
In a statement, the U.S. Department of Agriculture said it had not found any illnesses caused by the latest turkey recalled.
The recalled turkey was produced at the Arkansas plant on Aug. 23, 24, 30 and 31. Federal health officials said they collected samples at the plant after the previous recall and found turkey collected on Aug. 24 tested positive for Salmonella Heidelberg.
Melamine Tainted Milk Powder Still Being Stockpiled in China
Filed under: Caution with these Foods, Children Products Recalled, china, China Product Safety, Dangerous Foods, Effects of Melamine, Melamine, Product Recalls, Recall, Recalled Foods, U.S.A and Melamine Scare, What it is?
China was fighting to maintain public confidence in its food safety after a massive stockpile of melamine-tainted milk powder was seized during raids on warehouses in the nation’s biggest city.
The seizures in Chongqing come three years after the 2008 Sanlu milk scandal, in which three babies died and 300,000 others were sickened by melamine-tainted milk in an episode that fatally undermined already fragile public trust in the government’s ability to keep food safe.
The discovery of the tainted milk powder, which was due to be made into pastry and ice-cream, has drawn attention to the inability of China’s government to police China’s vast and fragmented food chain.
In a bid to restore confidence, the city authorities in Chongqing, a municipal area with 35m inhabitants, have announced a 100-day crackdown on food and drug fraud in a mirror-image of a crackdown last year on mafia crime.
On Monday some 7,900 police in Chongqing were reportedly deployed to conduct city-wide raids on 600 premises suspected of producing illegal or fake food and pharmaceuticals.
Cucumbers recalled in nine states
Filed under: e-coli, Product Recalls, Recall, Recalled Foods, Salmonella
A North Carolina vegetable and fruit distributor has recalled cucumbers distributed to nine states, including Illinois and Indiana, after some of the vegetables distributed to Florida were found contaminated with salmonella, according to the company. Only one lot of about 1,600 cartons of cucumbers distributed to wholesalers is affected, with 139 of the cartons distributed in Illinois and 30 distributed in Indiana, according to a news release from L&M Companies, Inc., of Raleigh, N.C., on the U.S. Food and Drug Administration Web site. Because the cucumbers were picked on March 29 and FDA guidelines indicate cucumbers are fresh for 10 to 14 days after being harvested, they are already largely past their shelf life, the company said in the relase. Of the 169 cartons of cucumbers distributed in Illinois and Indiana, 50 contained about 50 pounds of cucumbers each and 119 contained 24 cucumbers each, company spokeswoman Lee Anne Oxford said in an email. Of those, 50 of the 50-pound cartons and 89 of the 24-count cartons were distributed in Illinois, and all the cartons distributed in Indiana were 24-count cartons, she said. That works out to a total of about 5,000 pounds of cucumbers. L&M was not disclosing the wholesale distributors of the cucumbers, because they may have sold the produce to various retailers or restaurants. However, “The company has accounted for the entire lot of recalled product and requested that customers who may still have the recalled product in inventory remove it from commerce and destroy it immediately,” L&M said in the news release. FDA inspectors found salmonella on cucumbers in a cooler at Four Seasons Produce of Central Florida, Inc. on April 13, and informed L&M. The company recalled the entire lot of cucumbers harvested in south Florida on March 29; the largest number of cucumbers were distributed in Florida and Mississippi, but other than Illinois and Indiana, the bulk cucumbers also were sold to wholesalers in New York, Tennessee, Nebraska, Wyoming and Texas. Because the cucumbers were distributed to wholesalers, they may have been distributed to other states as well, according to the company. There are no reports of people becoming ill after having eaten the cucumbers, according to the company. Salmonella is a bacteria that can cause serious or even fatal infections in young children, and others with weakened immune systems. Salmonella symptoms include fever, diarrhea, nausea, vomiting, and abdominal pain. The bulk cartons are marked Nature’s Delight and have lot number PL-RID-002990. Anyone with questions about the recall can call L&M at 919-981-8003, although the hotline is only staffed Monday through Friday, 7 a.m. to 4 p.m. Central Time. Messages left over the weekend will be returned, according to the company.
FDA Recalls Cheese, Smoked Salmon, Eggs and More
Filed under: Banned Foods, Caution with these Foods, Children Products Recalled, holiday food safety, Is it Safe?, Recall, Recalled Foods, Tips on Food Safety
Health and safety are important issues facing parents. Here are FDA food and product recall updates on Rolaids, Tylenol, Benadryl, Motrin, eggs, cheese and others. The FDA has created a free printable Holiday Food Safety Success Kit, too. The Food and Drug Administration (FDA.gov) has created several Holiday Food Safety resources, including a free printable Holiday Food Safety Success Kit and two Holiday Food Safety videos, one in English and one in Spanish.
The FDA keeps consumers current with all food and drug recalls, voluntary and mandatory. It’s is important when tracking recalls to note the purpose of the recall and whether it is at wholesale, retail or consumer level. In some cases, the consumer may continue to use the product. In other cases, evidence of contamination has been found. Some products have undeclared allergens or have been mislabeled. Food and drug recalls of special interest for parents include the following:
* “Rushing Waters Fisheries, Palmyra, is recalling about 225 pounds of smoked trout and smoked salmon spreads, because the products may be contaminated with Listeria monocytogenes.” (FDA)
* Frontier Natural Products Co-op nutmeg (salmonella)
* McCormick and Company Golden Dipt Fry Easy All Purpose Batter (voluntary recall for unlabeled egg ingredient)
* Mylanta, AlternaGEL Liquid products, TYLENOL Cold Multi-Symptom liquid, Children’s BENADRYL Allergy FASTMELT Tablets and Junior Strength MOTRIN Caplets cherry and grape flavor, Rolaid’s Extra Strength Softchews (Wholesale and Retail recall; no action necessary for consumers, may continue to use)
* Whole Foods Markets and Bravo Farms Cheese (cheese products list here) Evidence of e.coli and Listeria. Also Del Bueno products.
* Krunchers! Jay’s Original Potato Chips (undeclared milk allergen)
* Costco, DPI Specialty Foods Mauri gorgonzola cheese (voluntary recall for possible e. coli contamination)
* Liz Lovely chocolate (undeclared dairy)
* Artisan Confections Dagoba new moon Rich Dark Chocolate (salmonella)
* Duro Extend Capsules for Men (marketed as dietary supplement, contains Sulfoaidenafil (used in treatment of Erectile Dysfunction)
Parents are urged to visit the FDA’s Holiday Food Safety Success Kit page for tips, resources and free printable activities about health and food safety. You’ll find recipes, games, tips and helps. There are free printable shopping lists, food labels, brochures, coloring pages and activity booklets for children. The Holiday Food Safety Videos emphasize the basics of safe food handling in any season, which can be remembered as CSCC:
Clean: Wash hands and surfaces often (use hot water)
Separate: Keep foods separate; don’t cross-contaminate
Cook: Cook to proper internal temperature
Chill: Refrigerate foods promptly.
72,000 pounds of canned chicken salad recalled
(CNN) — The discovery of hard plastic inside packages prompted a nationwide recall of 72,000 pounds of canned chicken salad, one of several recalls involving poultry and meat products issued through U.S. food safety authorities in recent days.
The Suter Company is recalling 8.2-ounce packages of the “Bumble Bee Lunch on the Run Chicken Salad Complete Lunch Kit” and 3.5-ounce packages of “Bumble Bee Chicken Salad with Crackers,” according to a statement released Sunday by the U.S. Department of Agriculture’s Food Safety and Inspection Service.
While the company is headquartered in Sycamore, Illinois, its products are sold from coast to coast. The recalled products — which have a August 2011 “best-by” date for the lunch kit, and February 2012 corresponding date for the cracker package — were put together and shipped out to distributors and stores between August 14 and 28 of this year.
The recall was prompted by complaints from people who found pieces of loose plastic inside their Bumble Bee packages. The federal agency noted in its release that it hasn’t received any reports of people getting hurt or sick as a result.
The recall is a Class II, which means there is a “remote probability of adverse health consequences,” according to the Food Safety and Inspection Service.
Meanwhile, two unrelated and separate but potentially more dangerous recalls announced late last week were categorized as Class I, equating to a “reasonable probability that the use of the product will cause serious, adverse health consequences or death.”
Federal food safety authorities said Friday that Diana’s Mexican Food Products, of Lawndale, California, is recalling 41,670 pounds of chicken tamales.
The tamales contain whey, a known allergen. But the packages don’t note the whey on its labels, said the Food Safety and Inspection Service, potentially imperiling consumers.
The tamales, which went out to restaurants in California, were produced between February and December 2, 2010. There are no known reports of adverse reactions to the undeclared presence of whey, which was discovered by federal authorities in a “routine inspection.”
One day earlier, Brooklyn-based N.Y. Gourmet Salads recalled various meat and poultry products because, prior to their distribution, they hadn’t been inspected by federal health inspectors.
While there have been no reports of sicknesses, a public health alert was issued October 30 for a host of Gourmet Salad’s products packaged between March 11 and October 29 of this year. The recall list includes 12 items — ranging from Swedish meatballs to stuffed cabbage to grilled chicken — all wrapped in 4.5-, 5- and 6-pound packages.
New Braunfels Smokehouse recalls turkey breast products-listeriosis
Texas firm recalls turkey breast products
- The products may be contaminated with listeria monocytogenes
- They are sold by New Braunfels Smokehouse
- Listeriosis is an uncommon but potentially fatal disease
RELATED TOPICS
(CNN) — A Texas firm has recalled about 2,600 pounds of fully cooked, ready-to-eat smoked turkey breast products because they may be contaminated with bacteria that can cause a potentially fatal disease.
The products by the New Braunfels Smokehouse were distributed nationwide, including via catalog and Internet sales, the U.S. Department of Agriculture said Sunday.
The meat may be contaminated with listeria monocytogenes, the agency said.
The products subject to recall are:
– 1-pound packages of New Braunfels Smokehouse Sliced Smoked Turkey, with the package code “2210″ on the label.
– 4- to 6-pound packages of New Braunfels Honey-Glazed Spiral Sliced Smokehouse Hickory Smoked Boneless Breast of Turkey, with the package code “2180″ on the label.
Food poisoning 101 Food safety tips
– 4- to 6-pound whole breast packages of Stegall Boneless Hickory Smoked Turkey Breast, with the package code “2210″ on the label.
– 4- to 6-pound whole breast packages of Stegall Spiral Sliced Hickory Smoked Turkey Breast, with the package codes “2180″ or “2210″ on the label.
Each package bears the USDA mark of inspection and the number “P-975″ inside the mark of inspection.
The items were produced on August 4.
Consumption of food contaminated with listeria monocytogenes can cause listeriosis, an uncommon but potentially fatal disease, the agriculture department said.
Healthy people rarely contract listeriosis. But it can cause can cause high fever, severe headaches, neck stiffness and nausea. It also can cause miscarriages and stillbirths, the agency said.
Consumers with questions about the recall may call the company at 1-800-537-6932.
EGG Recall- 228 million eggs recalled due to Salmonella-Update- Half Billion Eggs Recalled
UPDATE
A half-billion eggs have been recalled in the nationwide investigation of a salmonella outbreak that Friday expanded to include a second Iowa farm. More than 1,000 people have already been sickened and the toll of illnesses is expected to increase.
Iowa’s Hillandale Farms said Friday it was recalling more than 170 million eggs after laboratory tests confirmed salmonella. The company did not say if its action was connected to the recall by Wright County Egg, another Iowa farm that recalled 380 million eggs earlier this week. The latest recall puts the total number of potentially tainted eggs at over half a billion.
An FDA spokeswoman said the two recalls are related. The strain of salmonella causing the poisoning is the same in both cases, salmonella enteritidis.
The eggs recalled Friday were distributed under the brand names Hillandale Farms, Sunny Farms, Sunny Meadow, Wholesome Farms and West Creek. The new recall applies to eggs sold between April and August.
Hillandale said the eggs were distributed to grocery distribution centers, retail groceries and food service companies which service or are located in fourteen states, including Arkansas, California, Iowa, Illinois, Indiana, Kansas, Minnesota, Missouri, Nebraska, North Dakota, Ohio, South Dakota, Texas, and Wisconsin.
Reed Saxon / AP
A food safety expert at Cornell University in Ithaca, N.Y., said the source of the outbreak could be rodents, shipments of contaminated hens, or tainted feed. Microbiology professor Patrick McDonough said he was not surprised to hear about two recalls involving different egg companies, because in other outbreaks there have also been multiple sources.
Both plants could have a rodent problem, or both plants could have gotten hens that were already infected, or feed that was contaminated.
“You need biosecurity of the hen house, you want a rodent control program and you want to have hens put into that environment that are salmonella free,” McDonough said.
The salmonella bacteria is not passed from hen to hen, but usually from rodent droppings to chickens, he added. This strain of bacteria is found inside a chicken’s ovaries, and gets inside an egg.
CDC officials said Thursday that the number of illnesses related to the outbreak is expected to grow. That’s because illnesses occurring after mid-July may not be reported yet, said Dr. Christopher Braden, an epidemiologist with the federal Centers for Disease Control.
Almost 2,000 illnesses from the strain of salmonella linked to both recalls were reported between May and July, almost 1,300 more than usual, Braden said. No deaths have been reported. The CDC is continuing to receive information from state health departments as people report their illnesses.
The most common symptoms of salmonella are diarrhea, abdominal cramps and fever within eight hours to 72 hours of eating a contaminated product. It can be life-threatening, especially to those with weakened immune systems.
The form of salmonella tied to the outbreak can be passed from chickens that appear healthy. And it grows inside eggs, not just on the shell, Braden noted.
Thoroughly cooking eggs can kill the bacteria. But health officials are recommending people throw away or return the recalled eggs
Egg Recall 2010
One of the nation’s largest egg producers is recalling 228 million eggs after being linked to an outbreak of Salmonella poisoning.
The enters for Disease Control and Prevention said eggs from Wright County Egg in Galt, Iowa, were linked to several illnesses in Colorado, California and Minnesota. The CDC said about 200 cases of the strain of salmonella linked to the eggs were reported weekly during June and July, four times the normal number of such occurrences.
The nationwide recall involves eggs packaged from May 16 through Aug. 13.
Eggs affected by this recall were distributed to food wholesalers, distribution centers and foodservice companies in California, Illinois, Missouri, Colorado, Nebraska, Minnesota, Wisconsin and Iowa. These companies distribute nationwide.
The eggs were packaged under the names Lucerne, Albertson, Mountain Dairy, Ralph’s, Boomsma’s, Sunshine, Hillandale, Trafficanda, Farm Fresh, Shoreland, Lund, Dutch Farms and Kemp.
LOOK FOR ONE OF THESE THREE PLANT NUMBERS: P-1026, P-1413, AND P-1946 FOR THE EGG RECALL
The plant number is on the end of the egg carton. If it’s stamped with one of those numbers, check the numbers after it.
If they are between 136 to 225, take the eggs back to the store.
The Food and Drug Administration is investigating the egg company.
What can I do to reduce my risk of getting Salmonella Enteritidis from eggs?
Eggs, like meat, poultry, milk, and other foods, are safe when handled properly. Shell eggs are safest when stored in the refrigerator, individually and thoroughly cooked, and promptly consumed. The larger the number of Salmonella present in the egg, the more likely it is to cause illness. Keeping eggs adequately refrigerated prevents any Salmonella present in the eggs from growing to higher numbers, so eggs should be kept refrigerated until they are used.
Cooking reduces the number of bacteria present in an egg; however, an egg with a runny yolk still poses a greater risk than a completely cooked egg. Undercooked egg whites and yolks have been associated with outbreaks of Salmonella Enteritidis infections. Both should be consumed promptly and not be kept warm or at room temperature for more than 2 hours.
What are the specific actions I can take to reduce my risk of a Salmonella Enteritidis infection?
Keep eggs refrigerated at ? 45° F (?7° C) at all times.
Discard cracked or dirty eggs.
Wash hands, cooking utensils, and food preparation surfaces with soap and water after contact with raw eggs.
Eggs should be cooked until both the white and the yolk are firm and eaten promptly after cooking.
Do not keep eggs warm or at room temperature for more than 2 hours.
Refrigerate unused or leftover egg-containing foods promptly.
Avoid eating raw eggs.
Avoid restaurant dishes made with raw or undercooked, unpasteurized eggs. Restaurants should use pasteurized eggs in any recipe (such as Hollandaise sauce or Caesar salad dressing) that calls for raw eggs.
Consumption of raw or undercooked eggs should be avoided, especially by young children, elderly persons, and persons with weakened immune systems or debilitating illness.
Who is most at risk for getting Salmonella Enteritidis?
The elderly, infants, and those with impaired immune systems may have a more severe illness. In these patients, the infection may spread from the intestines to the blood stream, and then to other body sites and can cause death unless the person is treated promptly with antibiotics.
How do I know if I have Salmonella Enteritidis?
A person infected with the Salmonella Enteritidis bacterium usually has fever, abdominal cramps, and diarrhea beginning 12 to 72 hours after consuming a contaminated food or beverage. The illness usually lasts 4 to 7 days, and most persons recover without antibiotic treatment. However, the diarrhea can be severe, and the person may be ill enough to require hospitalization.
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