As the Independence Day Holiday approaches, many are worried that the biggest celebration of the summer may be marred by the risks of foodborne illness. E. coli O157:H7 has recently made its way into JBS Swift beef products and prepackaged Nestle Toll House cookie dough, leading to an E. coli outbreak the consequences of which we’ve only begun to identify. In the past few weeks we’ve also seen recalls on everything from tortilla chips to sausages to organic salad greens. Apparently it will take some effort this year to keep the likes of Salmonella, E. coli, Listeria, and other food pathogens out of the Fourth of July picnic basket.

Some have suggested vegetarianism to avoid the far-too-common contamination of factory farmed beef products, but even strict vegans must face the dangers of a dirty food supply, as evidenced by Salmonella and E. coli in spinach, peppers, peanuts, pistachios, and sprouts. For those of us still inclined to celebrate with that July 4^th favorite, grilled hamburgers, we’ll need to at least be as informed as possible to make our meals E. coli-free.

Unfortunately, getting informed is easier said than done, especially when we don’t have a list of retailers to which the 380 thousand pounds of recently recalled JBS Swift beef products were eventually distributed. I say “eventually” because while some of this beef has been sold to consumers as sirloin steaks and other cuts, much of it may have made its way into consumer kitchens only after being further processed into ground beef by manufacturers other than JBS Swift. These products, of course, will not be easily identified as JBS Swift recalled beef, creating an even more twisted tangle of consumer confusion and, ultimately, health risk due to an exponential increase in potential E. coli O157:H7 contamination.

We’ve noticed that at least a few retailers are doing their part to inform their patrons of recalled products. Kroger, Price Chopper, and Sweetbay supermarkets have posted recall information to their websites. As we blogged about here (Kudos to Krogers for Quick Action in Nestle E. Coli Recall), some stores are making phone calls to customers whose electronic records indicate that they’ve purchased recalled foods. But what about the college kid who isn’t a “preferred Kroger customer,” or the Dad who just made a quick trip to pick up the family’s Fourth of July beef and didn’t take the time to scan that Kroger card? I doubt the thought crossed his mind as he handed a twenty to the checker, “Maybe I should leave an emergency contact number in case the food I’m buying turns out to be poison.” Obviously no efforts by retailers will reach every at-risk customer who purchased dangerous products from their shelves and freezers.

It’s not our responsibility as consumers to make sure our food supply is safe – that’s up to suppliers, manufacturers, and retailers. But when those responsible aren’t doing their jobs, we and our families are at risk for E. coli, hemolytic uremic syndrome (HUS), and any other danger that lurks in our contaminated food.

When it comes to grilling those Fourth of July burgers, avoid cross-contamination from raw beef to other foods, surfaces, and utensils. Check to be sure burgers are thoroughly cooked to a consistent internal temperature of at least 160F, as measured by a digital thermometer. Promptly refrigerate leftovers in shallow containers, and discard any food left out for more than two hours (one hour in temps above 90F). These are just a few ways to avoid E. coli infections and other foodborne illnesses, so we’ll link you to more detailed information on grilling and food safety here: USDA FSIS Fact Sheet on Grilling and Food Safety. We hope you enjoy a fun, safe holiday weekend.

Barbecue and Food Safety

Cooking outdoors was once only a summer activity shared with family and friends. Now more than half of Americans say they are cooking outdoors year round. So whether the snow is blowing or the sun is shining brightly, it’s important to follow food safety guidelines to prevent harmful bacteria from multiplying and causing foodborne illness. Use these simple guidelines for grilling food safely.

From the Store: Home First
When shopping, buy cold food like meat and poultry last, right before checkout. Separate raw meat and poultry from other food in your shopping cart. To guard against cross-contamination — which can happen when raw meat or poultry juices drip on other food — put packages of raw meat and poultry into plastic bags.

Plan to drive directly home from the grocery store. You may want to take a cooler with ice for perishables. Always refrigerate perishable food within 2 hours. Refrigerate within 1 hour when the temperature is above 90 °F.

At home, place meat and poultry in the refrigerator immediately. Freeze poultry and ground meat that won’t be used in 1 or 2 days; freeze other meat within 4 to 5 days.

Thaw Safely
Completely thaw meat and poultry before grilling so it cooks more evenly. Use the refrigerator for slow, safe thawing or thaw sealed packages in cold water. You can microwave defrost if the food will be placed immediately on the grill.

Marinating
A marinade is a savory, acidic sauce in which a food is soaked to enrich its flavor or to tenderize it. Marinate food in the refrigerator, not on the counter. Poultry and cubed meat or stew meat can be marinated up to 2 days. Beef, veal, pork, and lamb roasts, chops, and steaks may be marinated up to 5 days. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat and poultry in it. However, if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a boil first to destroy any harmful bacteria.

Transporting
When carrying food to another location, keep it cold to minimize bacterial growth. Use an insulated cooler with sufficient ice or ice packs to keep the food at 40 °F or below. Pack food right from the refrigerator into the cooler immediately before leaving home.

Keep Cold Food Cold
Keep meat and poultry refrigerated until ready to use. Only take out the meat and poultry that will immediately be placed on the grill.

When using a cooler, keep it out of the direct sun by placing it in the shade or shelter. Avoid opening the lid too often, which lets cold air out and warm air in. Pack beverages in one cooler and perishables in a separate cooler.

Keep Everything Clean
Be sure there are plenty of clean utensils and platters. To prevent foodborne illness, don’t use the same platter and utensils for raw and cooked meat and poultry. Harmful bacteria present in raw meat and poultry and their juices can contaminate safely cooked food.

If you’re eating away from home, find out if there’s a source of clean water. If not, bring water for preparation and cleaning. Or pack clean cloths, and wet towelettes for cleaning surfaces and hands.

Precooking
Precooking food partially in the microwave, oven, or stove is a good way of reducing grilling time. Just make sure that the food goes immediately on the preheated grill to complete cooking.

Cook Thoroughly
Cook food to a safe minimum internal temperature to destroy harmful bacteria. Meat and poultry cooked on a grill often browns very fast on the outside. Use a food thermometer to be sure the food has reached a safe minimum internal temperature. Beef, veal, and lamb steaks, roasts and chops can be cooked to 145 °F. Hamburgers made of ground beef should reach 160 °F. All cuts of pork should reach 160 °F. All poultry should reach a minimum of 165 °F.

NEVER partially grill meat or poultry and finish cooking later.

Reheating
When reheating fully cooked meats like hot dogs, grill to 165 °F or until steaming hot.

Keep Hot Food Hot
After cooking meat and poultry on the grill, keep it hot until served — at 140 °F or warmer.

Keep cooked meats hot by setting them to the side of the grill rack, not directly over the coals where they could overcook. At home, the cooked meat can be kept hot in an oven set at approximately 200 °F, in a chafing dish or slow cooker, or on a warming tray.

Serving the Food
When taking food off the grill, use a clean platter. Don’t put cooked food on the same platter that held raw meat or poultry. Any harmful bacteria present in the raw meat juices could contaminate safely cooked food.

In hot weather (above 90 °F), food should never sit out for more than 1 hour.

Leftovers
Refrigerate any leftovers promptly in shallow containers. Discard any food left out more than 2 hours (1 hour if temperatures are above 90 °F).

Safe Smoking
Smoking is cooking food indirectly in the presence of a fire. It can be done in a covered grill if a pan of water is placed beneath the meat on the grill; and meats can be smoked in a “smoker,” which is an outdoor cooker especially designed for smoking foods. Smoking is done much more slowly than grilling, so less tender meats benefit from this method, and a natural smoke flavoring permeates the meat. The temperature in the smoker should be maintained at 250 to 300 °F for safety.

Use a food thermometer to be sure the food has reached a safe internal temperature.

Pit Roasting
Pit roasting is cooking meat in a large, level hole dug in the earth. A hardwood fire is built in the pit, requiring wood equal to about 2½ times the volume of the pit. The hardwood is allowed to burn until the wood reduces and the pit is half filled with burning coals. This can require 4 to 6 hours burning time.

Cooking may require 10 to 12 hours or more and is difficult to estimate. A food thermometer must be used to determine the meat’s safety and doneness. There are many variables such as outdoor temperature, the size and thickness of the meat, and how fast the coals are cooking.

Does Grilling Pose a Cancer Risk?
Some studies suggest there may be a cancer risk related to eating food cooked by high-heat cooking techniques as grilling, frying, and broiling. Based on present research findings, eating moderate amounts of grilled meats like fish, meat, and poultry cooked — without charring — to a safe temperature does not pose a problem.

To prevent charring, remove visible fat that can cause a flare-up. Precook meat in the microwave immediately before placing it on the grill to release some of the juices that can drop on coals. Cook food in the center of the grill and move coals to the side to prevent fat and juices from dripping on them. Cut charred portions off the meat.

Multistate Outbreak of E. coli O157:H7 Infections Associated with Beef from JBS Swift Beef Company

Updated July 1, 2009

Several state health departments, CDC, and the United States Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS) are investigating a multi-state outbreak of Escherichia coli O157:H7 infections. On June 24, FSIS issued a notice about a recall of 41,280 pounds of beef products from JBS Swift Beef Company that may be contaminated with E. coli O157:H7. On June 28, the recall was expanded to include 380,000 pounds of assorted pieces of beef (beef primal products) from the same company. Health officials in several states who were investigating reports of E. coli O157:H7 illnesses found that most ill persons had consumed ground beef, and many reported that it was undercooked. At least some of the illnesses appear to be associated with products subject to these recalls. Samples from unopened packages of ground beef recovered from a patient’s home were tested by the Michigan Public Health Laboratory yielded an E. coli O157:H7 isolate that matched the “DNA fingerprint” of the outbreak strain.

Twenty three persons infected with a strain of E. coli O157:H7 with a particular “DNA fingerprint” have been reported from 9 states. Of these, 17 have been confirmed by an advanced DNA test as having the outbreak strain; confirmatory tests are pending on others. The number of ill persons identified in each state is as follows: California (4), Maine (1), Michigan (6), Minnesota (1), New Hampshire (1), New Jersey (2), New Mexico (1), New York (1) and Wisconsin (6).

Most ill persons reported consumption of ground beef, and many reported that it was undercooked. Ground beef with the outbreak strain was obtained from the home of one person infected with that strain. The first reported illness began on April 2, 2009, and the last began on June 13, 2009. Among 17 ill persons for whom hospitalization status is known, 12 (70%) were hospitalized. Two patients developed a type of kidney failure called hemolytic uremic syndrome (HUS). No deaths have been reported. Of patients with available information, 14 (64%) were male and 59% are less than 19 years old (range 2 to 74 years).

Most of the beef packages in the first recall bear the establishment number “Est. 969″ inside the USDA mark of inspection and have identifying package dates of “042109″ or “042209.” Consumers are urged to check their refrigerators and freezers for beef products produced by this firm and purchased on or after April 21, 2009 and discard or return the recalled beef products to the place of purchase for a refund. The pieces of beef (primal beef products) in the expanded recall were produced on April 21, 2009, and were distributed nationally and internationally. Boxes of these pieces of beef bear the establishment number “EST. 969″ inside the USDA mark of inspection, the identifying package date of “042109,” and a time stamp ranging from “0618″ to “1130.” These pieces of beef were sold to retail stores nationwide after April 21, 2009, and some was probably cut again or made into ground beef, then re-packaged, so packages purchased by consumers may not have identifying information. Customers with questions about the source of a package of beef should contact the place where they purchased it (e.g., grocery store, club store, or meat market).

JBS Swift has issued an enormous recall for 380,000 lbs of its beef products due to E. coli O157:H7 contamination. That is a very large recall. The contaminated products were sold to distributors, retailers and restaurants across the country. When the JBS Swift products are sold, they are often butchered into smaller cuts and ground beef. This simple act of butchering could potentially cross contaminate, with E. coli O157:H7, not only the beef but all machines, utensils, surfaces and hands that were used in the trimming.

Every location that used JBS Swift products could end up as a hub for E. coli O157:H7. Because of the scale of this recall, it is imperative that the public be allowed access to the JBS Swift distribution records. This is turning out to be more difficult than it should be.

FDA and FSIS, why the veil of secrecy?

According to the FSIS’s own regulations, American citizens have a right to know where the recalled beef was distributed if “there is a reasonable probability that the use of the product could cause serious adverse health consequences or death.” (§390.10 Availability of Lists of Retail Consignees during Meat or Poultry Product Recalls)

Folks, when we are talking about E. coli O157:H7, there is always a serious risk of health “consequences” i.e. severe abdominal cramping, bloody diarrhea, dehydration and E. coli can even lead to complications like hemolytic uremic syndrome (HUS) and Thrombotic thrombocytopenic purpura (TTP). HUS and TTP can cause permanent damage to organ systems and even result in death.

E. coli O157:H7 has proven it’s dangerous enough, there are victims involved and JBS Swift has recalled 190 tons of products. I think the federal requirements have been met and it’s time for the FSIS and FDA to share the JBS Swift & Company’s distribution lists. Secrecy in this matter will only endanger more people.

The most recent CDC report on the Nestle Toll House raw cookie dough E. coli outbreak updates to 72 the total number of persons infected with a DNA-fingerprint specific strain of E. coli O157:H7, from 30 states.

“Of these, 51 have been confirmed by an advanced DNA test as having the outbreak strain….Thirty-four persons have been hospitalized, 10 developed hemolytic uremic syndrome (HUS); none have died.”

These numbers will most likely continue to rise alongside increased awareness, testing, and public health reporting. Of course, it’s one thing to look at a set of numbers, and quite another to watch the suffering of a loved one who has contracted an E. coli infection, or even worse, developed hemolytic uremic syndrome (HUS). We must keep fighting for the safety of our food supply and the prevention of future foodborne illness outbreaks.

Here is an article we wrote yesterday:

Yesterday afternoon the FDA announced that E. coli 0157:H7 contamination has been confirmed in Nestle Toll House cookie dough.  A sample taken from Nestle’s Danville, VA, plant tested positive for the presence of the E. coli bacteria.

“This really comes as no surprise.  Health investigators have already made that conclusion; this is just validation for the victims,” said lawyer, Richard J. Arsenault.

Arsenault’s firm, Neblett, Beard & Arsenault has already filed 2 E. coli lawsuits against Nestle, and is investigating claims from many additional victims across the country.  The outbreak has again raised issues about food safety. It has also sparked a debate regarding the common practice of consuming raw cookie dough and what warnings should accompany a product that is well known to be eaten raw.

“A renowned warnings expert has joined our team of experts and will be providing important guidance for us in the federal and state court suits we have already filed …and in others we anticipate filing shortly,” Arsenault added.

The link between a national E. coli outbreak and Nestle refrigerated cookie dough was announced on June 18^th.  By June 30^th the outbreak had sickened 72 people in 30 states.  However, the CDC notes that most foodborne illnesses go unreported.  Based on this math, there could be as many as 600-900 additional victims of the Nestle E. coli 0157:H7 outbreak.

“This is a troubling trend.  Foodborne illness outbreaks, especially E. coli outbreaks, are on the rise.  Our families’ health and well-being often depend on our manufacturers producing clean, hygienic foods.  However, Peter Pan Peanut Butter, Peanut Corporation of America, Setton Pistachios, Valley Meats, and now the JB Swift meat outbreak, leave many wondering, what is safe anymore?” Arsenault concluded.

WASHINGTON, July 1, 2009 - Traditions, a Pearl, Miss., establishment, is recalling an undetermined amount of various boxed pre-packaged meal kits. The boxes contain separate portions of instant nonfat dried milk, which was previously recalled, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

Due to potential Salmonella contamination, the U.S. Food and Drug Administration (FDA) announced a recall of the instant nonfat dried milk product on June 28, 2009. Although the nonfat dried milk product has already been recalled, as announced by FDA, the master boxes, which contain the various pre-packaged meal items, bear the USDA mark of inspection on the outside of the box.

The products subject to recall include: [View Labels]

• Boxes of “TRADITIONS MEAL SOLUTIONS” prepackaged meal kits.
• Boxes of “ILSmeals Home Meal Delivery Service” prepackaged meal kits.

The weight and ingredient, or item, statements vary on the master boxes. Each box contains approximately 2 to 12 meals. The instant nonfat dried milk products were packaged in the master shipping boxes on various dates ranging from January 28, 2008 to June 5, 2009. The final shipping containers bear the establishment number “EST. 18350″ and/or “P-18350″ within the USDA mark of inspection printed on the side of the box. The only component that represents a hazard is the nonfat dried milk product. The packet of nonfat dry milk should not be used or consumed. FSIS has received no reports of illnesses associated with the consumption of these products.

The pre-packaged meals were distributed nationwide to various food distributors and regional nutrition service providers. These meals were not available for consumer purchase.

The problem was first discovered when USDA found Salmonella in a dairy product and alerted FDA, resulting in the FDA investigation and subsequent recall of the nonfat dry milk product by Plainview Milk Products Cooperative.

Consumers with questions regarding the recall should contact company Quality Assurance Manager, Marcia Guymon, at (601) 420-8806; media inquiries should be directed to Elmer McInnis, Executive Vice President of Procurement, at (601) 664-3138.

Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. Salmonella infections can be life-threatening, especially to those with weak immune systems, such as infants, the elderly, and persons with HIV infection or undergoing chemotherapy. The most common manifestations of salmonellosis are diarrhea, abdominal cramps, and fever within eight to 72 hours. Additional symptoms may be chills, headache, nausea and vomiting that can last up to seven days.

WASHINGTON, June 30, 2009 – Buffalo SAV, Inc., a Buffalo, N.Y., establishment, is recalling approximately 208,768 pounds of frozen meat and poultry products because they contain an unapproved ingredient, Amaranth Red #2, that is declared on the label, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The provisional listing and certification of FD&C Red #2 (Amaranth Red #2) was terminated by the U.S. Health and Human Services’ Food and Drug Administration. Amaranth Red #2 is not approved for use in products sold in the United States.

The following products are subject to recall: [View Labels, PDF Only]

• 16- and 32-ounce bags of “GRANDMA’S perogies, ПЕЛЬМЕНИ СИБИРСКИЕ, SIBERIAN brand, PELMENI, PORK & BEEF DUMPLINGS.” Each bag bears the establishment number “EST. 33814″ inside the USDA mark of inspection.
• 16- and 32-ounce bags of “GRANDMA’S perogies, ПЕЛЬМЕНИ ИНДЮШАЧЬИ, TURKEY, PELMENI, TURKEY DUMPLINGS.” Each bag bears the establishment number “P-33814″ inside the USDA mark of inspection.
• 16- and 32-ounce bags of “GRANDMA’S perogies, ПЕЛЬМЕНИ УКРАИНСКИЕ, UKRAINIAN brand, PELMENI, PORK DUMPLINGS.” Each bag bears the establishment number “EST. 33814″ inside the USDA mark of inspection.
• 16- and 32-ounce bags of “GRANDMA’S perogies, ПЕЛЬМЕНИ ТЕЛЯЧЬИ, VEAL, PELMENI, VEAL DUMPLINGS.” Each bag bears the establishment number “EST. 33814″ inside the USDA mark of inspection.
• 16- and 32-ounce bags of “GRANDMA’S perogies, ПЕЛЬМЕНИ УРАЛЬСКИЕ, MONASTERY brand, PELMENI, CHICKEN & BEFF DUMPLINGS.” Each bag bears the establishment number “P-33814″ inside the USDA mark of inspection.
• 16- and 32-ounce bags of “GRANDMA’S perogies, ПЕЛЬМЕНИ КУРИННЫЕ, CHICKEN, PELMENI, CHICKEN DUMPLINGS.” Each bag bears the establishment number “P-33814″ inside the USDA mark of inspection.

There are no package or case codes. The frozen meat and poultry products were produced from June 1, 2008, through June 5, 2009, and were sent to distributors and retail establishments in California, Illinois, New York and Pennsylvania.

The problem was discovered by the New York State Department of Agriculture & Markets and reported to FSIS by the company. FSIS has received no reports of illness due to consumption of these products. Anyone concerned about a reaction should contact a physician.

Media and consumers with questions about the recall should contact company President Vladimir (Walter) Kashuba at (716) 895-1404.

Kroger Recalls Three Seasonings Due to Possible Health Risk

CINCINNATI, Ohio, June 30, 2009 – The Kroger Co. said today it is recalling Kroger Popcorn Seasoning Movie Theater Butter Flavored, Kroger Popcorn Seasoning White Cheddar Flavored, and Kroger Fat Free Butter Flavored Sprinkles sold in some of its retail stores because the Company has been made aware by a supplier that an ingredient in the product may have been contaminated with Salmonella.

No illnesses have been reported in connection with the Kroger products.

Stores the company operates under the following names did not receive any of the seasonings being recalled: Ralphs, Smith’s, Fred Meyer, QFC, Fry’s, King Soopers, City Market, and Foods Co.

Kroger is recalling the following items:

• Kroger Popcorn Seasoning Movie Theater Butter Flavored sold in 2.82-ounce jars with a sell-by date of JUN 08 10 under the following UPC code: 011110 72445.

• Kroger Popcorn Seasoning White Cheddar Flavored sold in 2.82-ounce jars with a sell-by date of JUN 09 10 under the following UPC code: 011110 72444. These two seasonings were sold in Kroger stores in Ohio, Indiana, Illinois, Kentucky, Michigan, Missouri, North Carolina, South Carolina, Tennessee, West Virginia and Virginia; Dillons and Gerbes stores in Kansas and Missouri; Baker’s stores in Nebraska; and Food 4 Less, Hilander, Jay C, Owen’s, Pay Less and Scott’s stores in Illinois and Indiana.

• Kroger Fat Free Butter Flavored Sprinkles sold in 2-ounce jars with sell-by dates of JUN 08 10 and JUN 09 10 under the following UPC code: 011110 66853. This seasoning was sold in Kroger stores in Alabama, Arkansas, Georgia, Kentucky, Louisiana, Mississippi, Missouri, North Carolina, South Carolina, Tennessee, Texas, Virginia and West Virginia.

Customers who have purchased the above products should not consume them and should return them to a store for a full refund or replacement.

Salmonella is an organism that can cause serious and sometimes fatal infections, particularly in young children, the elderly, and persons with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea, nausea, vomiting and/or abdominal pain. For more information, please visit the Centers for Disease Control and Prevention’s website at www.cdc.gov.

Consumers who have questions about this recall may contact Kroger toll-free at (800) 632-6900. For more information, please visit www.kroger.com/recalls.

Today, Dunkin Donuts announced that they would stop the sale of some of their hot chocolate products. The decision was made in light of the recent recall of products processed by Dunkin Donuts supplier, Plainview Milk Cooperative. The dairy products were recalled due to potential salmonella contamination. Plainview Milk assured Dunkin Donuts that Dunkin’s products were never contaminated with the foodborne illness but Dunkin Donuts said that they would discontinue the product just to be safe.

Right now in Louisiana, where it has been averaging a high of about 100 degrees every day for the past week, hot chocolate doesn’t sound that appetizing, but, I applaud the decision by Dunkin Donuts to keep their customers safe, but this brings up another disconcerting issue related to recalls due to foodborne illness.

 It isn’t just the consumers who always suffer but many employees and businesses suffer also. Hundreds of people employed at the Danville, VA, Nestle plant are out of work as the plant is being investigated in the Toll House cookie recall. Taco Bell had to take their insurer to court to get them to pay for claims related to E. coli in bagged lettuce Taco Bell bought from a supplier. Numerous companies used Setton Pistachios in their nut mixes and the JBS Swift beef recall puts possibly hundreds of markets and facilities in danger of serving as potential contamination hubs.

Any way you shape it, food borne illness and negligent food practices hurt not just consumers but our economy as well. In these times of economic uncertainty, doesn’t it make sense to do everything in our power to keep consumers safe, keep production moving, and keep people employed?