The OzarksFirst.com just reported on an interesting new tool the FDA is utilizing to detect potential foodborne illnesses…it’s a mobile food lab. Currently situated along the Mexican border, the food lab is inspecting fruits and vegetables as they cross the border for food poisoning agents including Salmonella and E. coli. By detecting Salmonella and E. coli before they enter the marketplace, the FDA is trying to prevent foodborne illness outbreaks by not allowing contaminated food to enter the market. E. coli and Salmonella can both lead to diarrheal and stomach ailments. Additionally, E. coli has been linked to the potentially deadly kidney complication known as Hemolytic Uremic Syndrome (HUS). According to the article, the lab is unique because it can not only test for bacteria such as E. coli and Salmonella, but it can also be used to test water supplies in the event of a natural disaster. The lab can also be used in the government’s fight against possible bioterrorism.

In the usual day-to-day workings of NBAFOODAdvocate.com, I discuss issues related to food safety and food recalls. Today however, I want to highlight a different safety issue that affects millions of car and truck owners.  We have just filed a lawsuit against Toyota in connection with a massive recall.  Our explanatory press release appears below:

Richard J. Arsenault of Neblett, Beard & Arsenault, along with co-counsel have filed a class action lawsuit against Toyota Motor Sales and Toyota Motor Corporation in the United States District Court Southern District of New York (10 CIV 0900).

In the lawsuit, vehicle owners allege that Toyota concealed the true nature of the defect in their electronic throttle controls by initially claiming that their vehicles’ sudden acceleration problems were caused by floor mats. In doing so, the suit alleges that Toyota engaged in deceptive conduct and breached expressed warranties.

The full text of the lawsuit can be viewed as a PDF on the Web site of Neblett, Beard & Arsenault.

“Uncontrollable vehicle acceleration is obviously a very serious and potentially life threatening problem. The questions include what did Toyota know, when and why did this happen in the first place. This lawsuit seeks to compensate the many victims of both economic and physical harm,” said Arsenault, a veteran of class action and consumer protection litigation.

Arsenault claims Toyota’s misconduct has had a serious financial impact on its customers, who have seen their car values drop radically after the recalls were announced.

“Toyota has a responsibility to their customers and the motoring public to create safe, properly functioning vehicles,” said Arsenault.

The lawsuit seeks compensatory and punitive damages against Toyota. It alleges that Toyota breached implied warranties of merchantability by designing, manufacturing, distributing and selling vehicles after it became apparent they were defective.

“Understandably, Toyota owners believed that their vehicles were safe. Had they known about these problems, do you think they would have bought these cars? And now, they have to deal with confusion about whether they should even be driving these vehicles and what to do with them,” added Arsenault. “These customers should not have to bear this financial burden, especially since many are already suffering from the impacts of the current recession. Toyota needs to step up to the plate and make this right.”

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 ABOUT NEBLETT, BEARD & ARSENAULT/CONTACT INFO:

Neblett, Beard & Arsenault
PO Box 1190 Alexandria, LA 71309
Contact – Nicole – (318) 794-0301

Being from Louisiana, I’m obviously excited about this year’s Super Bowl.  We’re cheering for our New Orleans Saints in their first ever Super Bowl appearance.  As the countdown to kick-off begins, the USDA would like to remind football fans to play it safe during Super Bowl festivities.  Here’s their official release:

When planning a Super Bowl XLIV party, hosts should have a defensive strategy against foodborne illness for their guests. The U.S. Department of Agriculture recommends closely refereeing the following food safety violations so every partygoer returns home a winner.

Illegal use of hands
Avoid penalties for “illegal use of hands.” Unclean hands are one of the biggest culprits for spreading bacteria, and finger foods at parties are especially vulnerable. Chefs and guests should wash their hands with soap and warm water for 20 seconds before and after handling food. Also, be sure to clean surfaces often, and wash platters before replenishing them with fresh food.

Offside
Think of your party fare as two different teams—uncooked and ready-to-eat foods. Prevent “encroachment” at all costs and keep each team in its own zone. The juices from raw meat can contain harmful bacteria that cross-contaminate other food. Use one cutting board for raw meat and poultry and another one for cutting veggies. If you use only one cutting board, wash it with hot soapy water after preparing each food item.

Equipment Violations and Holding
Call a “time out” and use a food thermometer to be sure meat and poultry are safely cooked. Remember that internal temperature, not meat color, indicates doneness. Steaks should be cooked to 145 °F, ground beef should be cooked to 160 °F, and all poultry should be cooked to 165 °F.

“Holding” may be one of the most likely offenses your referee encounters if your Super Bowl party lasts late into the night. Never hold foods for more than two hours at room temperature, or between 40 °F and 140 °F. Refrigerate or freeze leftovers promptly to block offensive bacteria from multiplying. The same rules apply for cold foods. If cold food has been sitting out for more than two hours, do not eat it. When in doubt, throw it out.

False start
When it comes to foodborne illness, there is no opportunity for an instant replay. To avoid these infractions, make sure you understand the rules completely. One of the best resources available before kickoff is USDA’s virtual representative, “Ask Karen,” a feature that also allows you to ask food safety-related questions 24 hours a day.

So, as we say in Louisiana, “Laissez Les Bon Temps Roulez (Let the good times roll).”   GEAUX SAINTS!

According to the Wisconsin AP, the FDA has taken custody of 1500 cases of food from a Wisconsin warehouse in Ellsworth. The FDA sent in U.S. Marshalls to confiscate the food citing filthy conditions. The food was for both human and animal consumption. The Tuesday seizure involved warehouses belonging to Mid-States Closeouts and was prompted by FDA investigations during November and December in which a large number of rodents were discovered.  No illnesses or deaths have been reported in connection with food items found in this warehouse.

The CDC states that food contaminated with rodent urine or feces can carry Salmonella, Leptospirosis, rat-bite fever, or Tularemia. Salmonella food poisoning can cause diarrhea and other stomach  ailments. Leptospirosis is a bacteria which, according to the CDC can cause “high fever, severe headache, chills, muscle aches, and vomiting, and may include jaundice (yellow skin and eyes), red eyes, abdominal pain, diarrhea, or a rash.” Rat-bite fever is rare in the United States and is caused by Streptobacillus moniliformis. Symptoms of Rat-bite fever usually include fever and pain. In regards to Tularemia, which can be deadly, the CDC states that it can involve high fever, “sore throat, mouth ulcers, tonsillitis, and swelling of lymph glands in the neck.”

As emergency teams rushed to Haiti to provide supplies and medical assistance to injured victims, one of the main health issues that arose was maintaining the safety of the water supply. A January 13, 2010 CNN article entitled “Haiti Earthquake Could Trigger Medical ‘Perfect Storm,’” describes how animal feces and decaying bodies can contaminate available water causing diarrheal infections in individuals. Providing safe water to drink has become a priority for medical assistance teams and governments attempting to assist the injured.  Possible infections include Salmonella enterocolitis, shigellosis, typhoid and cholera, which can cause severe diarrhea and if left untreated can cause additional complications. These possible infections combined with the limited availability of medicine could lead to additional illnesses and death.

Waterborne illness, however, is not solely associated with disasters or lesser developed countries. Swimming in lakes, streams, and improperly chlorinated pools can expose individuals to parasitic infections. According to the CDC, recreational water illnesses occur when individuals swallow infected water from pools, hot tubs, streams, lakes, and even the ocean. Giardia and Cryptosporidum are two specific parasites, which can cause diarrhea in infected invididuals. Shigella and E. coli can also be found in many different bodies of water. Shigella and E. coli can also cause diarrhea. Cryptosporidium can be potentially deadly in certain individuals whose immune systems are not strong enough to fight the parasite. E. coli infections can develop into a more serious complication known as Hemolytic Uremic Syndrome (HUS). HUS is particularly serious in young children, the elderly, and individuals with compromised immune systems. Individuals who swim in these waterways or drink improperly filtered water can ingest these bacteria and parasites.  Ensuring the safety of pools has become additionally complicated as parasites and bacteria evolve and become resistant to chlorination products.

On January 29, 2010, the New York State Department of Health issued a statement that Campylobacter food poisoning has sickened five individuals in the New York area who drank raw, unpasteurized milk. Willow Marsh Farm, which received proper governmental authorization to sell raw milk, has been implicated in the Campylobacter cases. New York State lab officials linked the Campylobacter to Willow Marsh Farms. Campylobacter is a foodborne illness that can cause nausea, diarrhea, and body aches in addition to fever. According to the Press release, the farm has voluntarily decided to halt raw milk sales. The first illness was reported on January 22, 2010. The milk confirmed to have Campylobacter was harvested on January 25, 2010.

West Missouri Beef, LLC, a Rockville, Mo., establishment, is recalling approximately 14,000 pounds of fresh boneless beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The following products are subject to recall:

One combo bin containing approximately 2,000 pounds of fresh boneless beef identified as “75 1-M,” produced on October 26, 2009.
One combo bin containing approximately 2,000 pounds of fresh boneless beef identified as “90 3-D,” produced on November 25, 2009.
One combo bin containing approximately 2,000 pounds of fresh boneless beef identified as “90 5-D,” produced on November 27, 2009.
Combo bins containing approximately 2,000 pounds of fresh boneless beef identified as “90 2-P,” “90 2-R” or “90 2-V,” produced on December 8, 2009.
One combo bin containing approximately 2,000 pounds of fresh boneless beef identified as “90 3-E,” produced on January 13, 2010.

Each container is marked with the establishment number “EST. 5821″ inside the USDA mark of inspection. The fresh boneless beef products were distributed to wholesalers in the Chicago, Ill., area.

The problem was discovered by FSIS during a verification review performed at the establishment.

E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. The very young, seniors and persons with weak immune systems are the most susceptible to foodborne illness. Individuals concerned about an illness should contact a physician.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers.

FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground beef or ground beef patties that have been cooked to a temperature of 160° F. The only way to be sure ground beef is cooked to a high enough temperature to kill harmful bacteria is to use a food thermometer to measure the internal temperature.

The Food Safety Inspection Service issued an expanded recall in regards to Daniele International, Inc. This Rhode Island company is recalling an additional 17,235 pounds of Italian sausage (ready to eat goods) as a result of additional testing for Salmonella conducted by the Illinois Department of Public Health.  According to the FSIS recall:

The products subject to recall include:

Packages of “DANIELE HOT SOPRESSATA CALABRESE,” produced on 11/7/09, 12/16/09 and 12/18/09.

Packages of “DANIELE SOPRESSATA CALABRESE,” produced on 12/16/09 and 12/18/09.

Packages of “BOAR’S HEAD BRAND HOT SOPRESSATA CALABRESE,” produced on 11/28/09, 12/9/09 and 12/14/09.

Each package bears a label with establishment number “EST. 54” inside the USDA mark of inspection and weighs approximately 3 to 3.5 pounds. These products were distributed to retail establishments nationwide.

Additional information can be found on the Food Safety Inspection Service website. The original recall was posted on January 23, 2010 and involved other Daniele International, Inc. products. Consumers who are concerned that they may have purchased possibly recalled goods should check the FSIS website for a listing of products and produced on dates. 

Food irradiation is a possible method of getting rid of harmful bacteria, such as E. coli, on meats, fruits, and vegetables. According to the CDC, this process can reduce consumer contact with Camplylobacter, Salmonella, and E. coli O157:H7, which can lead to foodborne illnesses and potentially fatal complications such as Hemolytic Uremic Syndrome (HUS). For example, meat can be bombarded with gamma rays, x-rays, or electron beams removing E. coli bacteria, Listeria, and toxoplasma in addition to Salmonella. Vegetables and fruits can also be irradiated preventing possible exposure of consumers to Salmonella or Shigella. 

Food irradiation has existed for decades and is used world-wide to aid in preventing food poisoning, including that caused by E. coli. Currently, U.S. food producers and processors use it less frequently than other food poisoning prevention methods. The FDA has permitted food irradiation as a method of reducing the spread of foodborne illnesses beginning in 1963 for wheat and wheat flour. During the following year, approval was granted for white potatoes. In 1983, spices were added to the list. In 1986, these agencies allowed the use of irradiation on pork to eliminate trichinosis as well as to stop fruit and vegetable maturation and get rid of insects. Poultry received irradiation approval in 1990. According to the Minnesota Department of Health, the USDA later added poultry (1992) as well as fresh and frozen red meat (1992) to the list of foods that could be irradiated.

Food irradiation is not a perfect solution. Producers and processors must always utilize safety measures that prevent the contamination of food with bacteria such as E. coli, Shigella, Listeria, and Campylobacter. Reliance upon food irradiation alone is not proven to be 100% effective in destroying these bacteria which can lead to vomiting and diarrhea as well as potentially deadly complications including HUS. Literature on the safety and effectiveness of food irradiation as a method of preventing the spread of foodborne illness continues to grow. This vast amount of information will enable producers, and processors to develop the best methods and most successful safety procedures for reducing incidences of food poisoning.

A 2008 study published by the Agricultural Research Service examined E. coli O157:H7 and beef tenderization.  The article  discussed the concerns that E. coli bacteria is frequently associated with ground beef, but has also been seen in mechanically tenderized beef products. The study examined the depth into which the tenderizing blades could insert E. coli bacteria into the meat. This was done in an attempt to discern whether proper cooking techniques would be likely to kill any E. coli bacteria. Based on the study results, the E. coli bacteria was not transferred into the deeper tissue and remained toward the top of the meat. Thus, the researchers concluded that proper cooking should kill any E. coli bacteria present.

According to USAToday’s 2009 article entitled “Beef E. Coli Recall Was Mechanically Tenderized,” the tenderizing process involves insertion of needles into the meat in an attempt to tenderize the cuts. If E. coli is present on the surface of the meat, this bacteria is now pushed deep into the meat. This means individuals who eat rare steaks are highly susceptible to contracting E. coli from meat tenderized in this manner.

Producers of meat who utilize such tenderizing techniques must ensure proper sanitary methods are utilized throughout the production process in order to prevent such contamination from occurring. Individuals who contract E. coli can manifest symptoms including bloody diarrhea as well as nausea and vomiting. In addition, E. coli infection has been linked to the kidney disorder Hemolytic Uremic Syndrome, also known as HUS. HUS is potentially fatal and children are at high risk of contracting this following E. coli infection. In order to protect consumers, meat producers who employ mechanical tenderization are responsible for ensuring a safe product enters the marketplace.