Hemolytic Uremic Syndrome (HUS) is a potentially fatal disorder that can follow contraction of  E. coli O157:H7 food poisoning. HUS is a disorder that typically wreaks havoc on an individual’s kidneys and the body’s red blood cells. Interestingly, HUS is not only associated with post E. coli infections. It has also been linked to foodborne illness cases of Shigella and Salmonella. Children are most susceptible to Hemolytic Uremic Syndrome; however, HUS does prey upon individuals with less hardy immune systems. Initially an individual with Hemolytic Uremic Syndrome will experience vomiting and bloody diarrhea. As red blood cells are destroyed, anemia results from HUS.  Eventually, gastrointestinal symptoms and fever progress and an individual’s kidneys are ravaged. HUS causes urine production to stop, seizures can begin, and an infected individuals liver and spleen can swell. Hemolytic Uremic Syndrome is often treated with dialysis and red blood cell transfusions. (Source: Medline Plus provided by the National Institute of Health and the U.S. National Library of  Medicine).

The Wall Street Journal just published an article that notes the FDA has concluded that food poisoning is becoming more prevalent. According to the article, yearly over 75 million cases of foodborne illnesses are reported. Additionally, over 300,000 people each year are hospitalized for some type of food poisoning and 5,000 people die as a result of these illnesses.

What is causing this increase in foodborne illness outbreaks? The article cites several reasons. First, scientific advancements make detection of food poisoning more effective. Secondly, bacteria are evolving and new food contaminating organisms are being discovered. Thirdly, some consumers have begun demanding items such as unpasteurized milk and juice as opposed to safer,  pasteurized products, which can be contaminated with Campylobacter, Salmonella, and E. coli bacteria if not processed correctly.

Additionally, increased imports of food products have created new food safety concerns. Other countries do not have the same food safety standards as the U.S. Also, some food products, which were never previously associated with food poisoning, have recently been implicated in foodborne illness outbreaks. Examples include flour in the Nestle Toll House Chocolate Chip Cookie Dough recall and black pepper that has possibly been linked to a Salmonella outbreak associated with Italian sausage products. The flour in the Nestle recall was found to have been contaminated with E. coli O157:H7. As a result, Nestle now uses heat treated flour to prevent bacterial contamination. On the other hand, the Italian sausage recall, although still under investigation, has a possible linkage to imported black pepper. Daniele International, the company at the center of this recall, has now moved to utilizing irradiated black pepper in hopes that it prevents the spread of bacteria such as Salmonella.

Currently, there is new legislation which would beef up (pun intended) the FDA’s food regulatory powers.  Also, improved regulation of imported food items has to be established. This means providing consumers with access to a diverse array of food items while simultaneously ensuring that these foods are contaminant free.  The FDA needs additional tools to regulate imported goods to help prevent the spread of foodborne illness outbreaks such as have previously been associated with E. coli and Salmonella.

Viruses and bacteria can be found throughout our world: on table tops, in our bathroom sinks, and sometimes in the food we eat. E. coli, Salmonella, and Staph are some of the more common bacterial infections that can cause foodborne illnesses in humans. Hepatitis A and Calcivirus are two viruses that humans can contract from food. However, not all pathogens cause illnesses in humans. Some viruses only affect specific animals.  

One example is infectious anemia viruses that affect fish. The FDA announced that Chilean Salmon is safe for human consumption despite the presence of a virus that is deadly to other fish.

The Washington Post reported today that Daniele International, Inc., through independent laboratory tests, has found Salmonella in red pepper “sealed containers.” Although verification of the test results is still pending, this raises concerns that other food companies may have been supplied with red pepper contaminated with Salmonella. Federal investigative agencies have begun contacting companies who purchased such spices from New York’s Wholesome Spice Company and New Jersey’s Mincing Overseas Spice Company. The hope is to prevent usage of other Salmonella contaminated red pepper as a food ingredient. Production has been halted in the plant where the red pepper was used. This report comes on the heels of the February 17^th Daniele International. expanded recall involving Hot Salame Panino which is coated in red pepper.  According to the plant manager for Wholesome, the black pepper was a Vietnamese import. The red pepper was imported from India.

As I’ve been saying, the prevelence of Salmonella contamination is on the rise and again in the news.  Recently, granola bars were recalled and production suspended as the investigation continues.  Here’s the official release:

Trader Joe’s Company of Monrovia, California is voluntarily recalling Trader Joe’s Chocolate Chip Chewy Coated Granola Bars, UPC 82818, Use by Dates/Lot Codes 16JUL10H2 and 17JUL10H1, manufactured by Bloomfield Bakery, a subsidiary of Ralcorp Holdings, Inc. because it has the potential to be contaminated with Salmonella, an organism which 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, 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), endocarditis and arthritis.

The product involved in this recall was distributed at Trader Joe’s stores nationally and comes in a 7.4 oz box marked with Use by/Lot Codes 16JUL10H2 and 17JUL10H1 on the top of the box and stamped individually on the side of each granola bar. Production of the product has been suspended while FDA and Bloomfield Bakery continue their investigation.

Daniele International, Wholesome Spice, and Mincing Overseas Spice Company have found themselves at the center of lawsuits related to Salmonella food poisoning.  According to the Washington Post, two people have sued some or all of the previously listed companies in relation to the Daniele International recall of Italian sausage products following the news that investigators are exploring the possibility that the food was contaminated as a result of incorporation of Salmonella contaminated black pepper. While the CDC monitors the outbreak, the FDA is attempting to gather data regarding the origin of the pepper.

On January 27, 2010, the FDA issued a public warning letter to Kellogg regarding a manufacturing plant in Atlanta that tested positive for Listeria monocytogenes during 2010. Apparently, the initial investigation of the plant began in August of 2009 when the Georgia Department of Agriculture identified Listeria in samples taken from Eggo Buttermilk Waffles.  Then, in October 2009, the FDA conducted an investigation of the plant. At that time, five environmental swabs of the plant were positive for Listeria. Although corrective action has been taken, the letter indicates that additional corrective measures should be implemented. Kellogg has fifteen days from the date of the notice to reply with a plan for ensuring food safety throughout its plant.

Listeria monocytogenes is a bacteria, which causes severe food poisoning. It can be devastating to women who are pregnant, the elderly, young children and those with immune system problems. Listeriosis causes fever, diarrhea, and other stomach related problems. In addition, Listeria can lead to problems with an infected individual’s nervous symptoms. In these Cases, Listeria results in headache, confusion, and possibly seizures. (Center for Disease Prevention and Control).

According to the Washington Post, ongoing investigations have shown that there is a strong possibility that the Daniele International, Inc. recall of Italian sausage products was related to imported black pepper contaminated with Salmonella. Over 200 people have reported illnesses in more than forty states.  Additionally, over one quarter of these individuals have required hospitalization to treat Salmonellosis. This outbreak began last July and is still ongoing, possibly because the recalled Italian sausage products have a one year shelf life. Consumers may not be aware that they have been recalled.  According to the article, the recalled items were packed under the names Daniele, Boar’s Head and Black Bear of the Black Woods. These items could be purchased on Amazon as well as in Costco and Wal-Mart. Because the Salmonella outbreak has a possible link to both a food product as well as a spice, the USDA, which regulates the Italian sausage products and the FDA, which regulates spices have been jointly working to investigate this outbreak.  Daniele International, Inc. has stopped using pepper from its previous supplier and has chosen to incorporate only irradiated pepper into its sausage products because of a lower likelihood of Salmonella and other food poisoning contaminants. Irradiation is a process that can reduce the number of Salmonella bacteria in food items such as spices.  According to David Gifford, the Rhode Island State Director of Health, “[t]his outbreak only underscores the importance of closely monitoring food that is imported from other countries as they may not have the same food safety standards as we do.” Salmonella is a bacterium, which can lead to food poisoning in individuals who eat contaminated food. This type of food poisoning is known as Salmonellosis. Salmonellosis causes vomiting, diarrhea, and stomach cramps. Dehydration is possible if Salmonella food poisoning is not properly treated.

Good news for a change. USA Today reported that changes are being made to the standards established for testing of beef bought by the USDA for the National School Lunch Program. The changes will focus around stricter testing of beef for bacteria such as E. coli O157:H7 and Salmonella. According to the planned changes, beef will be sampled in fifteen minute intervals as it moves through the production process. Additionally, bacteria levels allowed will be lessened. Also, companies with less than adequate commercial production safety histories will not be allowed to supply beef for the program. Beef will be the first product exposed (pun intended) to these new safety regulations. Additional food items purchased for the nation’s school lunch programs will also be subjected to the higher testing standards in time. These items include fruits, vegetables, eggs, poultry, and other meat. Let’s hope this happens sooner rather than later.

Stricter examination of food items for both bacteria and other pathogens is extremely important…especially for children. Individuals with weak immune systems (including children and the elderly) can suffer fatal complications as a result of both E. coli and Salmonella food poisoning. E. coli, in addition to causing bloody diarrhea, can lead to Hemolytic Uremic Syndrome. Hemolytic Uremic Syndrome, or HUS, is a renal complication which can be fatal if contracted. Children are at greater risk of contracting HUS than other age groups. Additionally, Salmonella can lead to a foodborne illness known as Salmonellosis. If Salmonella bacterium enters an individual’s blood stream, it can be fatal if not quickly treated with antibiotics.

The January 2010 outbreak of Salmonella serotype Montevideo highlights the fact that multiple types of Salmonella bacteria exist. According to the CDC, there are over 2,500 different forms of Salmonella. Additionally, the recent Montevideo strain of Salmonella, currently being investigated by the USDA, the Food Safety Inspection Service, the Food and Drug Administration, and the CDC, has infected 225 people in 44 states and the District of Columbia. The CDC also notes that Montevideo is one of the more common forms of Salmonella. While investigating the Salmonella Montevideo outbreak, investigators came across a different serotype of Salmonella which has sickened 5 individuals. According to the CDC report, Salmonella serotype Senftenberg was found when various governmental agencies tested food samples and interviewed various individuals who had contracted Salmonella.

Salmonella is a unique bacterium that causes a foodborne illness known as Salmonellosis. WebMd reports that Salmonella can be found in unique places including on reptiles, pets, rodents, and fowl.  Salmonellosis usually only causes mild symptoms including fever, stomach pain, and diarrhea. Dehydration is also a concern with Salmonella food poisoning. Additionally, in rare cases, Salmonella has been linked to cases of Reiter’s Syndrome. Reiter’s Syndrome is an arthritic condition which can cause joint pain and swelling as well as skin sores.  Also, the CDC reports that Salmonella bacteria can spread into the bloodstream of an infected individual. Antibiotic treatment of this Salmonella complication is required to treat this potentially fatal complication.