Consumers are all abuzz about the Salmonella enteritidis egg recall. Salmonella enteritidis bacteria has been found by investigators. Additionally, two companys are at the center of this recall: Wright County Egg and Hillandale Farms. Each state has been consciously monitoring the egg recall situation, and Louisiana is no different. The Louisiana Department of Agriculture and Forestry has issued a press release to keep consumers abreast of recent developments in regards to the Salmonella enteritidis egg recall situation. The following press release was issued regarding eggs recalled due to Salmonella concerns was issued:

Louisiana Department of Agriculture and Forestry (LDAF) Animal Health Services and Food Safety officials learned that certain recalled shell eggs may have been distributed in Louisiana, Agriculture and Forestry Commissioner Mike Strain, D.V.M., said.
Recently, an Iowa egg producer voluntarily recalled 380 million eggs because they may be contaminated with Salmonella enteritidis. Today, another Iowa egg producer announced a voluntary recall of certain shell eggs that have the potential to be contaminated with salmonella.
Deputy Assistant Commissioner of Animal Health Services and Food Safety John Walther said LDAF inspectors are checking with food distributors, restaurants and grocery stores looking for any eggs involved in the recall.
“At this point, we haven’t found evidence of the recalled product in the major distribution chains,” Walther said. “So far inspectors have identified only three cases of recalled product.”
Salmonella can be on both the outside and inside of eggs that appear to be normal, and if the eggs are eaten raw or undercooked, the bacterium can cause illness. Salmonella can cause serious and sometimes fatal infections in young children, frail or elderly people and individuals with weakened immune systems. Healthy persons infected with salmonella often experience fever, diarrhea, nausea, vomiting and abdominal pain.
Consumers who believe they may have purchased these eggs should not eat them but should return them to the store where they were purchased.
Strain said consumers should check the information on the carton to determine if they have recalled eggs. Dates and codes are stamped on the end of the egg carton or printed on the case label. Typically, the plant number begins with the letter P followed by the number. In most cases, a three-digit code, called a Julian date, follows the plant number, for example: P-1413 136.
Eggs affected by the recall are marked with the following plant numbers and codes; P-1026, P-1946, P-1413, P-1720, P-1942 with Julian dates that range from 136 to 229; P-1091, dates range from 167 to 174; P-1686, dates range from 142 to 149; P-1951, 193 to 210; P-1860, 099 to 230; P-1663, dates range from137 to 230.

The Procter & Gamble Company (P&G) is voluntarily recalling a small number of bags from a specific lot of one of its dry cat food products due to potential salmonella exposure.

No illnesses have been reported, and no other Iams pet food products are involved.

Only one code date is affected by this announcement:

The company successfully traced and retrieved nearly all of the affected product and estimates that fewer than 60 bags from this production run may have been purchased by consumers.

This production run was sold through a single retailer in the following states: Illinois, New Mexico, Texas, Missouri, Iowa, Nebraska, Oklahoma, Kansas, Wisconsin, South Dakota, North Dakota, Montana, Wyoming and Colorado.

Consumers who have purchased one of these few bags with the specific code date listed above should discard it.

People handling dry pet food can become infected with salmonella, especially if they have not thoroughly washed their hands after having contact with surfaces exposed to this product. Healthy people infected with salmonella should monitor themselves for some or all of the following symptoms: nausea, vomiting, diarrhea or bloody diarrhea, abdominal cramping and fever. Rarely, salmonella can result in more serious ailments including arterial infections, endocarditis, arthritis, muscle pain, eye irritation and urinary tract symptoms. Consumers exhibiting these signs after having contact with this product should contact their healthcare providers.

Pets with salmonella infections may have decreased appetite, fever and abdominal pain. If left untreated, pets may be lethargic and have diarrhea or bloody diarrhea, fever and vomiting. Infected but otherwise healthy pets can be carriers and infect other animals or humans. If your pet has consumed the recalled product and has these symptoms, please contact your veterinarian.

We recently posted the encouraging news that researchers at the University of Alabama Birmingham may have developed a promising Vibrio testing methodology, in hopes of more effectively combating the Vibrio, the potentially lethal bacteria that can be carried by seafood, including shellfish and oysters. 

As we mentioned before, the foodborne illness side effects associated with the Vibrio bacteria can have very serious negative health consequences.  This is why the statement issued by Margaret A. Hamburg, the Commissioner of Food and Drugs, regarding the safety of Gulf seafood in light of the BP/Gulf Oil Spill disaster is for many, a relief.  As you may know, for residents of the Gulf state of Louisiana, Texas, Mississippi, Alabama and Florida, seafood is as much a staple of ones diet as is meat and potatoes.  So, the recent statement issued by Commissioner Hamburg has been met with much excitement. 

Below you will find the Commissioner’s encouraging words.

We are pleased to be able to support the state of Louisiana as they reopen state waters to commercial fishing today that span from the Mississippi River Delta to the Mississippi state line. Through close coordination with our state and federal partners, we are confident all appropriate steps have been taken to ensure that seafood harvested from the waters being opened today is safe and that Gulf seafood lovers everywhere can be confident eating and enjoying the fish and shrimp that will be coming out of this area.

When I met with commercial fishermen and seafood processors earlier this week in New Orleans, they stressed the importance of not only getting back to their livelihoods, but also a real commitment to protecting the health of their customers and making sure consumers had the most up-to-date and accurate information available.

The fishermen and processors in the Gulf want to know that all of the proper protocols and testing methods were used to ensure that the seafood is safe. FDA is supporting Louisiana in this reopening as it is clear that all the proper protocol and methods were indeed followed.

We look forward to continuing to work closely with our partners in all of the Gulf states to reopen affected waters as quickly and safely as possible.

There are millions of different types of bacteria in the world. They range from harmless bacteria found in the soil to possibly lethal bacteria found in your food. While these microscopic creatures are a mystery to the majority of us, one form of bacteria is garnering quite a lot of attention thanks to a recent recall of ground beef by Cargill Meat Solutions.

E. coli bacteria are one of many forms of bacteria which can cause foodborne illnesses. E. coli bacteria exist in different strains. The recent Cargill Meat Solutions recall of over 8,000 pounds of ground meat involved E. coli O26. E. coli O26 is a lesser known form of Shiga toxin producing E. coli. While most people are familiar with E. coli O157:H7, a more common form of Shiga toxin producing bacteria, few understand why it can be so devastating to its human host.

Shiga toxin producing E. coli bacteria cause the formation of a toxin inside the body. They are sometimes referred to as STEC, verocytotoxin E. coli (VTEC), or enterohemmorrhagic E. coli (EHEC). Shiga toxin producing E. coli lead to hemorrhagic colitis, sometimes simply referred to as bloody diarrhea. Shiga toxin producing E. coli also may lead to hemolytic uremic syndrome (HUS). Although hemolytic uremic syndrome is a rare complication, it can be fatal. Children are the most susceptible age group to hemolytic uremic syndrome (HUS).

Additional forms of E. coli bacteria which are considered Shiga toxin producing include O26, O111, O145, and O103. These serogroups are just as dangerous as O157:H7 and O26.

Listeria monocytogenes, a bacteria which causes Listeriosis foodborne illness, often causes food poisoning victims to suffer fever, muscle pain, and nausea or diarrhea. On occasion, the Listeria bacteria can spread to an individual’s nervous system. In these cases, Listeria will cause a headache, stiff neck, confusion, vertigo, or seizures.

Raw foods, including unpasteurized milk can be a source of Listeria food poisoning as well as deli meats and soft cheeses. Individuals who are highly susceptible to Listeria food poisoning if they contract it from contaminated food or other sources include pregnant women, newborn children, those with compromised immune systems, cancer or diabetes patients, elderly individuals and individuals on glucocorticosteroids. Statistics have indicated that the risk of Listeria is often low; however, if an individual develops Listeria, it can be fatal and treatment should be sought immediately.

Staphylococcus aureus is a bacteria which can contaminate food items including pastries, deli meat, and sandwiches. Staph bacteria can cause symptoms including nausea, vomiting, stomach pain, and diarrhea. After consuming an infected food item, symptoms of Staphylococcus food poisoning can manifest within thirty minutes and may last up to three days. Staphylococcus bacteria can be passed from a person onto the food. This bacteria can also infect milk and cheese products. Staphylococus aureus is a food poisoning bacteria that forces its victims to fight seven toxins.
Recently, scientists have been forced to contend with an antibiotic-resistant form of Staphylococcus aureus. Normally, doctors utilize methicillin to treat Staphyloccocus aureus infections. However, the emergence of methicillin resistant staphylococcus infections has yielded new challenges for the medical profession.

The BP Gulf Oil Spill disaster on the Deepwater Horizon oil rig has significantly impacted the economy of states such as Louisiana, Texas, Alabama, and Mississippi. Not only are oil industry employees out of work, but the seafood industries have been dramatically impacted by this disaster, too.

That is why it was nice to hear some positive news on the seafood industry front. Some seafood, including shellfish and oysters can carry  potentially lethal bacteria known as Vibrio. Vibrio can be a foodborne illness, and it can also be passed through open wounds or sores if you swim in infected water.

Vibrio vulnificus, is one form of Vibrio bacteria which can cause severe illnesses. Symptoms associated with Vibrio include fever, swelling of limbs, blisters, a decline in blood pressure as well as shock.

The good news is that it appears researchers at the University of Alabama Birmingham may have developed a superior Vibrio testing methodology. The Birmingham Business Journal reported that previously employed testing methods are “dramatically streamlined and amplifies a targeted gene.” It appears that these testing methods also are less expensive and could eventually be employed throughout the industry.

Foodborne illness is a serious problem. As scientists better understand these harmful bacteria, improved testing methodologies will develop. Advances in food science will not only help identify improved bacteria identification techniques, they will make our nation’s food supply safer.

The recent recall of an estimated 8,500 pounds of Cargill Meat Solutions ground beef has brought to light the enormous challenges associated with fighting foodborne illnesses once exposure has occurred.  This latest recall is the result of beef that is believed to be contaminated with E. coli O26, a. Shiga toxin producing E.coli bacteria. 

E. coli 026 is not the only strain of E. coli that we should worry about, unfortunately.  The virulent E. coli strain O157:H7, a rapidly growing E.coli has wreaked havoc on the American public and the food industry alike, resulting in millions of dollars worth of product recalls.  More important than costs, however, are the very serious side effects and deaths associated with the many dangerous strains of this fecal contaminant.  In severe cases, infections with E. coli 0157:H7 can result in hemolytic uremic syndrome (HUS), a potentially fatal complication that affects the kidneys.

Strain O157:H7 is now currently tested for by safety authorities, especially in the meat products industry as a matter of safe practice.  This recent strain, O26, is commonly referred to as a non-O157 strain, and is generally accepted as involving less serious health risks than that of the O157 strain.  However, these supposedly less toxic strains continue to cause illnesses, seriously sickening Americans.

One big issue with trying to quantify the number of individuals that are sickened by these non-O157 strains is that many of the laboratories across the country that test for E. coli pathogens, do not screen for the non-O157 strains. 

Dr. Patricia Griffen, chief of CDC’s Enteric Diseases Epidemiology Branch, recently stated in an interview that, “Probably only 4 percent to 5 percent of the laboratories used by hospitals and health departments conduct the immunoassay test for the non-O157 strains, so we may be missing most of these outbreaks.” 

Again, similar to the recent Salmonella egg recall, it looks like we are only seeing in hindsight, what we should be noticing in the beginning.

An Idaho Correctional Center (south of Boise) has found E. coli bacteria in the water supply. It appears that the E. coli bacteria have forced the Idaho Correctional Center to boil water in order to prevent the spread of E. coli illnesses.
E. coli is not only a foodborne illness. E. coli can also be a waterborne illness. An individual who drinks E. coli contaminated water or a beverage made with water can contract E. coli food poisoning. Also, an individual can eat a piece of fresh fruit or fresh vegetables which were washed in the E. coli contaminated water, and this, too, can serve as a vehicle for E. coli infection.
E. coli infections can be asymptomatic. However, depending upon the E. coli strain and its virulence, symptoms like severe diarrhea can lead to dehydration and other dangerous side effects. In some E. coli cases, bloody diarrhea is one of the first symptoms. A few days of E. coli related diarrhea can develop into more severe complications including hemolytic uremic syndrome (HUS), a potentially fatal kidney disease. Hemolytic uremic syndrome (HUS) most often affects children, the elderly and those with weakened immune systems.

Estimates of egg-related illnesses from Salmonella contamination continue to rise, with latest reports revealing upwards of 2000 individuals suffering from the very serious side-effects of Salmonella poisoning.  We now know that at least two of the farms that participated in the recall have been definitively linked to Salmonella contaminated eggs in at least twelve states across the country.    

Wright County Egg and Hillandale Farms are the two Iowa producers that have been named as the culprits behind what authorities have stated is the largest case of Salmonella enteritidis that federal officials have seen since they began tracking the illness in the 1970s.  

To shed some light on the importance of holding producers accountable for their failure to properly monitor and maintain their food products, here are a few interesting statistics on the incidence of foodborne illnesses around the nation. 

In 1999, the Centers for Disease Control and Prevention estimated that roughly 76 million people in the United States suffer foodborne illnesses each year, 300,000 are hospitalized, and 5,000 die.  When you add 13% onto the 1999 estimate of 76 million foodborne illness victims a year, you get a 2010 adjusted number of about 86 million foodborne illness victims annually.  A recent New York Times article reported that children under the age of four more often are the victims of food poisoning, but adults over age 50 suffer more hospitalizations and death as a result of food-related infections. 

These very sobering statistics are what have led many citizens to lobby Congress to enact laws requiring more frequent inspections of processing plants and giving the government the authority to order the recall of tainted foods.  Tragically, the more recent recall of Salmonella-contaminated eggs will hopefully provide the impetus for the government to finally pass legislation that will more adequately hold producers accountable for their actions.