”… as an approach to minimize microbiological hazards associated with food production while simultaneously conserving soil, water, air, wildlife, and other natural resources. It is based on the premise that farmers want to produce safe food, desire to be good land stewards, and can do both while still remaining economically viable. Although the report focuses on lettuce, spinach, and other leafy greens grown in the Central Coast region of California, its findings reflect concerns across the nation.”

 Based upon previous E. coli outbreaks linked to spinach, growers have been subject to inspections. Based upon the survey, it appears that field inspections have found a link between wildlife that consumes local vegetation, nearby water, and food safety concerns in growing crops. The report cites several world-wide studies indicating that certain wildlife carry foodborne illness bacteria such as E. coli, Salmonella, and Campylobacter. While removal of local vegetation can deter wildlife from entering crop areas and transmitting bacteria to crops, this is at odds with environmental protection initiatives. Through a policy of co management, an example of which would be utilization of local vegetative buffers to deter wildlife from crops, food safety can coexist with environmental protection. Both environmental protection and food safety are legitimate concerns for consumers, growers, and governmental agencies. Elimination of bacteria such as E. coli, Salmonella, and Campylobacter from the nation’s food supply is critical for protecting consumers from foodborne illnesses and related complications including the E. coli linkage to Hemolytic Uremic Syndrome (HUS). Maintaining a balance to protect both the environment and the food supply is a challenging issue that requires additional research.

Dutch Valley Food Distributors, Inc. has issued a voluntary recall for the following products with a Bulk Foods Inc. label:

• 5 Pound boxes of Seasoning Salt, item 808530, with a Mfg. date of 1/4/10 and 2/2/2010
• 5 Pound boxes of Perfect Pepper Seasoning, item 808399, with a Mfg. date of 1/4/2010
• 5 Pound boxes of Perfect Pepper Dip Mix, item 278115, with a Mfg. date of 12/7/2009
• 5 Pound boxes of Vegetable Dip Mix, item 278112, with a Mfg. date of 1/4/2010 and 2/2/2010
• 5 Pound boxes of Southwest Dip Mix, item 278109, with a Mfg. date of 2/2/2010
• 50 Pound boxes of Medium Black Pepper, item 808464 with a lot number of 3309 (B, F, G, K, P and T) and 3258 (B, D, G, L, P, Q, R, T and X)
• 20 Pound boxes of Coarse Black Pepper, item 808465 with a lot number of 3309 (B, F, G, K, P and T) and 3258 (B, D, G, L, P, Q, R, T and X)
• 25 Pound boxes of Fine Black Pepper, item 808466 with a lot number of 3309 (B, F, G, K, P and T) and 3258 (B, D, G, L, P, Q, R, T and X)
• 50 Pound boxes of Fine Black Pepper, item 808467 with a lot number of 3309 (B, F, G, K, P and T) and 3258 (B, D, G, L, P, Q, R, T and X)
• 25 Pound boxes of Whole Black Peppercorns, item 808468 with a lot number of 3309 (B, F, G, K, P and T) and 3358 (B, D, G, L, P, Q, R, T and X)
• 20 Pound boxes of Medium Black Pepper, item 808469 with a lot number of 3309 (B, F, G, K, P and T) and 3358 (B, D, G, L, P, Q, R, T and X)
• 5 Pound pails of Whole Black Peppercorns, item 808470 with a lot number of 3309 (B, F, G, K, P and T) and 3358 (B, D, G, L, P, Q, R, T and X)

All items packaged and sold within the parameters mentioned are subject to this recall, including items sold on the company website, www.dutchvalleyfoods.com. The items were distributed nationwide. Retailers are advised to remove all these products from store shelves based on lot number or manufacture dates. Consumers who have purchased these products are asked to destroy them.

 The March 10^th meeting, which will focus on E. coli food poisoning, can provide insight into how E. coli outbreaks are traced. E. coli O157:H7 is a bacterium that can cause severe food poisoning. E. coli symptoms include bloody diarrhea and abdominal discomfort. In addition, E. coli food poisoning can result in further complications including the onset of hemolytic uremic syndrome commonly referred to as HUS. Hemolytic uremic syndrome can result in kidney damage and patients may need dialysis. Young children are typically more susceptible to HUS than other age groups.  However, you should know that HUS can be fatal at any age.

Back in February, a processor who uses HVP from Basic Food Flavors detected Salmonella in a batch and reported this to the FDA who began inspections. During the course of inspections, unclean utensils, standing water, unclean residue on vats, and other violations were found. Based upon the Washington Post article by Lyndsey Layton entitled “FDA says Basic Food Flavors knew plant was contaminated with salmonella,” the Salmonella contamination may have been present as early as September 2009. While recalls have been initiated in relation to over 100 food products, more have possibly been contaminated with Salmonella from the HVP. This is obviously vey troubling.

Food manufacturers have a duty to ensure the safety of our food. Looks like that certainly wasn’t happening here…

“Consumption of products containing Salmonella can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms) endocarditic and arthritis.”

Recalled products were sold in all 50 states and in some parts of Canada to distributors, retailers and consumers. Below is the list of products containing the black pepper:

On foil bulk packages, the lot codes will be found on the front label directly above the UPC code. On bottled glass and plastic items, the lot codes can be found on the bottom of the bottle.

No illnesses have been associated with these Frontier or Whole Foods Market products but proceed to the FDA web-site (www.fda.gov1) for updated information.

Frontier is initiating recall notices to our accounts who received any of the above recalled products with instructions for destroying the recalled products and for notifying their customers of the recall. Consumers should not consume these products.

The Oregon Department of Health Recall notice Posted March 2, 2010 states:

OM Seafood Company is issuing a product recall involving oyster meat and oysters in the shell harvested in Yaquina Bay, Newport, Oregon from February 1–24, 2010. Oyster meat includes all 1/2 pint containers, pint containers, half gallon containers, and 4 gallon buckets. Oysters in the shell include all large, medium, small, extra-small, and petite Pacific oysters, Kumamoto oysters, and Yaquina native oysters. All shucked product containers with sell or use by dates of February 15 through March 11, 2010 are included in this recall.

 Om Seafood Co has distributed Yaquina Bay oysters in one Oregon county: Multnomah. Yaquina Bay oysters are distributed through the on-site retail store and one wholesale account in Oregon (OM Seafood Restaurant). Yaquina Bay oysters were also distributed to 14 individual restaurants and retail stores located in Minnesota, Indiana, Ohio, Utah, Arizona, Texas, Massachusetts, Kansas, and Colorado.

 OM Seafood Company has stopped selling and distributing oyster products, effective immediately, since receipt of notice from the Oregon Oyster Farms, Inc. on February 25, 2010. This recall has been initiated due to potential norovirus contamination. Consumption of these products may cause nausea, vomiting, diarrhea, malaise, abdominal pain, headache and fever.

 Consumers who have purchased Yaquina Bay oysters are encouraged to discard any remaining product. A recall sign has been posted at the company’s retail store and at the restaurant.

 Shellfish can be a common Norovirus carrier. Norovirus symptoms include fever, headache, vomiting, diarrhea, and abdominal pain. Norovirus is very contagious. Recent foodborne illness outbreaks on cruise ships and in retirement communities have also been reported.

The Center for Disease Control describes how there are many different types of Shigella bacteria. The majority of United States Shigellosis cases are linked to the bacteria Shigella sonnei. A different Shigella bacteria, known as Shigella flexneri, can lead to a form of arthritis in genetically prone individuals. Shigella is a form of food poisoning, but it can also be passed from hand to mouth if an individual comes in contact with an infected surface or item. According to KidsHealth.org’s webpage on Shigella Infection, Shigella foodborne illness can cause vomiting, stomach pain, as well as watery or bloody diarrhea. Shigella often affects children between the ages of two and four. This website states that more severe cases of Shigellosis can lead to “convulsions (seizures), a stiff neck, a headache, extreme tiredness, and confusion.” Dehydration can also be a Shigella related complication.

Web MD states that nearly 18,000 individuals contract Shigella in the United States annually. Interestingly, Shigella bacteria can survive in water and individuals who swim in or drink contaminated water can contract Shigellosis. Shigellosis symptoms usually last a week; however, some individuals never have symptoms yet can pass Shigella bacteria to other people.  Also, after symptoms have passed, an individual can still transmit Shigella bacteria to others.

Because Shigella is highly contagious, individuals preparing food following an infection, or feeding infected individuals must be very careful. In addition, since toddlers are at the greatest risk and most frequently suffer from Shigellosis, daycare workers and parents must be careful not to infect themselves or others following diaper changes and feedings.

Places experiencing an outbreak of Shigellosis must be properly disinfected or the bacteria can survive and additional individuals can become victims of the outbreak. This is likely one reason why the Subway restaurant was closed and the South Carolina High school was being treated. Families whose members have shigellosis must take similar precautions.

The people who make the decisions as to what products containing Salmonella contaminated HVP get recalled have decided that only products that are ready-to-eat will be included in the recall and products that are expected to be cooked will not be included. The reasoning behind this omission is that foods that are expected to be cooked will only pose a low risk to the consumer. It is curious that these products that are a known foodborne illness risk are simply ignored in the growing HVP product recall.

While these Salmonella contaminated products may not be recalled, it is in the public’s interest that a list of products that aren’t going to be recalled but may have been manufactured with Salmonella HVP be made available to the general public. The consumer should be the one to choose if the foods they bring into their homes may or may not pose a significant health risk. While the chance of contracting salmonellosis from eating a cooked product made with Salmonella contaminated HVP is relatively small, handling the product still poses a threat to the food preparer. Only 500 of the Salmonella bacteria are believed to be needed to cause serious illness and an infected product could contain billions of the microbes.

In addition to the handling threat, misunderstandings from reading confusing instructions, inaccurate ovens and variations in product could all prevent proper internal temperatures from being reached. If the internal temperatures are not reached, Salmonella still poses a significant threat. The only way to ensure a food product is safe is to ensure that the products are free from dangerous foodborne pathogens before they ever make it into our refrigerators in the first place.

Salmonella is the leading cause of bacterial foodborne illness in the United States. For most people, a bout of foodborne illness from Salmonella is usually mild and resolves without complication, but for a few unfortunate victims, a Salmonella infection can cause severe and life threatening complications. Aside from severe bloody diarrhea, painful abdominal cramps and urinary tract infections, Salmonella can pass into the blood stream and lead to painful conditions such as reactive arthritis and if the infection is severe enough, sepsis can occur from a “simple” case of Salmonella. Every year more than 500 people die from Salmonella poisoning.

Products manufactured with Salmonella will always pose a threat to the people who prepare and consume these products. Even if the products are fully cooked, there is no way to ensure that some of the billions of Salmonella contained in the product won’t find a way to your stomach. This important food choice should not be made by people who control the recalls; the choice should rest with the consumer. Some people might choose to eat potentially contaminated products but others  might choose to keep contaminated foods out of their kitchens. Without allowing the consumer to make that choice, people are putting their health into the hands of the companies responsible for contaminating our food in the first place.