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.
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
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(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.
Food Safety during Pregnancy, what is safe?
Food Safety During Pregnancy
Food Safety for Pregnant Women
by J. Dean and P. Kendall1
Quick Facts…
- During pregnancy, changes in hormones cause a woman’s immune system to become suppressed, so that it is harder to fight off infections.
- The 6.5 million women who are pregnant each year in the U.S. are at increased risk for some types of food-borne illness.
- Some food-borne illnesses can cause a woman to have a miscarriage, stillbirth or serious health problems for the baby after birth.
- Pathogens are organisms (bacteria, virus, parasite) that can cause illness in humans.
Listeriosis
Listeriosis is a form of infection that may result when foods containing the bacteria Listeria monocytogenes are consumed. L. monocytogenes is widely distributed in nature and is found in soil, ground water, plants and animals. L. monocytogenes is often carried by humans and animals, and has the ability to survive unfavorable conditions, including refrigeration temperatures, food preservatives (salt), and conditions with little or no oxygen. It is, however, easily destroyed by cooking.
Infection from L. monocytogenes typically occurs in individuals with a weakened immune system, including pregnant women. There is an estimated 14-fold increase in the incidence of listeriosis among pregnant women compared to non-pregnant adults. Pregnant women make up 27 percent of all cases of listeriosis. Once in the bloodstream, Listeria bacteria can travel to any site, but seem to prefer the central nervous system and the placenta. The fetus is unusually prone to infection from L. monocytogenes, which can lead to a miscarriage, stillbirth, or infection of the neonate and health problems following birth. Gastrointestinal symptoms may appear within 2 to 3 days of exposure. If the body does not clear itself of the pathogen and the infection becomes invasive, symptoms such as fever, chills, headache, muscle aches and back aches may develop in 11 to 70 days after exposure. A blood test can determine if symptoms are caused by Listeria infection and if confirmed, the patient can then be treated with antibiotics. Foods typically associated with listeriosis have a long shelf life and are eaten without further cooking. Outbreaks have involved foods such as coleslaw, Mexican-style soft cheeses, milk, pâté, pork tongue, hot dogs, processed meats and deli salads. Examples of foods that may harbor this pathogen include unpasteurized milk, raw milk products, raw and smoked seafood, and any ready-to-eat processed foods, such as hot dogs, luncheon meats or deli meats, that have not been heated to proper temperatures before serving. To avoid infection from L. monocytogenes, pregnant women are advised to practice safe food handling procedures, such as storing all perishable foods at or below 40 degrees F and using perishable or ready-to-eat foods as soon as possible. If a potentially hazardous perishable food cannot be eaten within four days, it is best to freeze or discard it. Kitchen surfaces, cutting boards and utensils should be washed before and after food preparation (especially after contact with raw meat or poultry). Pregnant women are advised to avoid eating soft cheeses made from raw milk (e.g., Feta, Brie, Camembert, blue-veined cheeses, queso fresco, queso blanco and Panela), unpasteurized milk and foods made from raw milk, raw or undercooked seafood, refrigerated smoked or precooked seafood, deli seafood salads, and hot dogs, luncheon meats, deli meats and pâté unless reheated to steaming hot before serving or reformulated to prevent Listeria. Leftover foods should be reheated to 165 degrees F before eating.
Toxoplasmosis
Toxoplasmosis, the infection caused by the parasite Toxoplasma gondii, can be passed to humans by water, dust, soil, or through eating contaminated foods. Cats are the main host for T. gondii, and the only host where the parasite can complete its life cycle. T. gondii may be carried in the fur or feces of cats and then passed to other animals and people. If an animal becomes infected and its meat is then eaten raw or undercooked, the parasite is passed to the human or animal that consumes the meat. It is estimated that 1.5 million people in the U.S. become infected with T. gondii each year. Most individuals do not experience recognizable symptoms, and will develop a protective resistance to the parasite. However, if a woman not previously exposed to T. gondii first acquires the parasite a few months before or during pregnancy, she may pass the organism to the fetus. This could result in stillbirth, early prenatal death, or serious health problems for the baby after birth such as eye or brain damage. Symptoms in the baby may not be visible at birth, but can appear months or even years later.
Salmonellosis
Salmonellosis is a common form of food infection that may result when foods containing Salmonella bacteria are eaten. The bacteria are spread through direct or indirect contact with the intestinal contents or waste of animals, including humans. It is estimated that 2 million cases of salmonellosis occur each year in the United States. Salmonella bacteria do not grow at refrigerator or freezer temperatures and are easily destroyed by heating foods to 165 degrees F. Symptoms of salmonellosis include headache, diarrhea, abdominal pain, nausea, chills, fever and vomiting; these usually appear within 12 to 36 hours after eating the contaminated food. Foods most often involved include raw (unpasteurized) milk and raw milk products, raw or undercooked meat and poultry, raw or undercooked eggs, raw sprouts (alfalfa, clover, radish, broccoli), salads (including chicken, tuna, potato), and cream desserts and fillings. To avoid infection from Salmonella bacteria, pregnant women should follow general safe food handling practices, including washing hands often with hot, soapy water, especially after using the bathroom and before and after handling food. Hands and working surfaces should be thoroughly washed after contact with raw meat, fish, poultry, and foods that will not undergo further cooking. Fresh fruits and vegetables should be rinsed well before eating, and food such as raw milk and raw milk products, raw or undercooked eggs, raw sprouts, raw or undercooked meat and poultry, and unpasteurized fruit juices should be avoided. Pregnant women are not at an increased risk for getting salmonellosis; however, one type of Salmonella bacteria, called Salmonella typhi may be passed to the fetus. S. Typhi is rare in the United States, but if transmitted to the fetus, can cause abortion, stillbirth or premature labor.
Campylobacteriosis
Consuming food or water that contains the bacteria Campylobacter jejuni causes an infection called campylobacteriosis. C. jejuni is found in the intestinal tracts of animals (especially chickens) and in untreated water. It’s a very common cause of diarrhea accompanied by fever in the United States. This organism thrives in a reduced oxygen environment and is inhibited by acid, salt and drying. C. jejuni also is easily destroyed by heat (120 degrees F). Although pregnant women are not at an increased risk of campylobacteriosis, infection from this bacteria can result in transmission to the placenta. Consequences of fetal infection include abortion, stillbirth or preterm delivery. Symptoms usually appear within 2 to 5 days after eating the contaminated food and include fever, stomach cramps, muscle pain, diarrhea, nausea and vomiting. Infection from C. jejuni may be treated with antibiotics. C. jejuni is most often found in raw (unpasteurized) milk and raw milk products, raw or undercooked meat and poultry, and raw shellfish. To avoid campylobacteriosis, pregnant women are advised to consume only pasteurized milk and milk products and to thoroughly cook meat, poultry and shellfish. Hands, surfaces, cutting boards and utensils that come in contact with raw meat, poultry or fish should be washed well with hot, soapy water.
Preventing Food-borne Illness During Pregnancy
Preventing food-borne illness is always important, but is especially so during pregnancy when the consequences can adversely affect the mother and the unborn child. Listed below are key behaviors important in ensuring the safety of the food you eat.
Practice Personal Hygiene
- Always wash hands well with soap and warm running water before handling food, after using the toilet, after changing a baby’s diaper, and after touching animals.
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Cook Foods Safely
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| Figure 1. Safe endpoint cooking temperatures. To test the temperature of food, insert thermometer in the middle of the thickest part of the food you’re cooking and allow a few seconds for the thermometer to register. When testing the temperature of a hamburger, lift it out of the pan on a spatula and insert the thermometer from the side. |
- Use a food thermometer to make sure meat, poultry (including ground meats) and eggs are cooked to safe endpoint temperatures. See Figure 1.
- Use a thermometer to make sure leftovers are reheated to 165 degrees F.
- Always heat hot dogs to steaming hot before eating. Follow the instructions on the package or simmer for at least 5 minutes.
- Heat lunch meats and deli meats to steaming hot before eating. This includes packaged lunch meats and those purchased at the deli. You can use a microwave, oven or grill. If you prefer lunch meats cold, they can be heated and then cooled before eating.
- Cook shellfish until the shell opens and the flesh is fully cooked; cook fish until flesh is firm and flakes easily with a fork or to 145 degrees F.
Avoid Cross-Contamination
- Wash knives, cutting boards and food preparation areas with hot, soapy water after touching raw poultry, meat and seafood.
- Wash hands with soap and warm running water after handling raw foods.
- Thoroughly rinse fresh fruits and vegetables under running water before eating.
- Keep cooked and ready-to-eat foods separate from raw meat, poultry, seafood and their juices.
Keep Foods at Safe Temperatures
- Store all perishable foods at or below 40 degrees F. Use a refrigerator thermometer to make sure your refrigerator is between 35 to 40 degrees F.
- Store eggs and other perishable foods in the refrigerator.
- Use perishable foods that are precooked or ready-to-eat as soon as possible. If the food cannot be eaten within 4 days, it is best to freeze or discard it.
Avoid Foods from Unsafe Sources
Because pregnant women are at high risk for infection from the pathogens discussed above, they are advised to avoid foods that may be contaminated with these harmful pathogens. See Table 1.
| Table 1. Use the following guide to help choose safe foods during pregnancy, while avoiding foods from unsafe sources. | |
| Instead of… |
Choose |
| Cold hot dogs, deli meats and luncheon meats | Hot dogs, luncheon meats and deli meats reheated to steaming hot |
| Undercooked meat and poultry | Fully cooked meat and poultry |
| Raw or undercooked seafood | Fully cooked seafood |
| Refrigerated smoked fish and precooked seafood such as shrimp, crab and deli seafood salads | Tuna, salmon and crab meat in cans or pouches |
| Refrigerated pâtés and meat spreads | Canned pâtés and meat spreads |
| Raw sprouts | Fresh vegetables (well-cleaned) and cooked sprouts |
| Soft cheeses made from raw milk such as Feta, Brie, Camembert, blue-veined cheeses, queso fresco, queso blanco and Panela | Hard cheeses, processed cheeses, cream cheese, cottage cheese, mozzarella, and soft cheeses made from pasteurized milk |
| Raw or undercooked eggs | Eggs that are cooked until the white and yolk are firm |
| Raw milk and milk products | Pasteurized milk and milk products |
| Unpasteurized juice (May be called “fresh squeezed” or “chilled”) | Frozen concentrate, canned juices and refrigerated juices that are labeled as pasteurized |
References
- FAO/WHO (Food and Agriculture Organization/World Health Organization). 2002. Draft Risk Assessment of Listeria monoctyogenes in Ready-to-Eat Foods.
- FSIS-USDA. 2001. “Listeriosis and Pregnancy: What is Your Risk?: Safe Food Handling for a Healthy Pregnancy,” www.fsis.usda.gov/oa/pubs.lm_tearsheet.htm.
- Lorber B. 1997. Listeriosis. Clinical Infectious Diseases. 24:1-11.
- Silver, H. M. 1998. Listeriosis during Pregnancy. Obstetrical and Gynecological Survey. 53:737-740.
- Smith J. L. 1999. Food-borne Infections during Pregnancy. J. Food Protection. 62: 818-829.
- Smith J. L. 1997. Long-Term Consequences of Food-borne Toxoplasmosis: Effects on the Unborn, the Immunocompromised, the Elderly, and the Immunocompetent. J. Food Protection. 60:1595-1611.
1 J. Dean, former graduate student, department of food science and human nutrition; P. Kendall, Colorado State University Extension food safety specialist and professor, department of food science and human nutrition. 5/04. Revised 12/06.
Colorado State University, U.S. Department of Agriculture, and Colorado counties cooperating. Extension programs are available to all without discrimination. No endorsement of products mentioned is intended nor is criticism implied of products not mentioned.
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