Fruit juice is often pasteurized in order to destroy E. coli and Salmonella bacteria. E. coli and Salmonella can be found on the outer surface of fruits. When these fruits are processed, E. coli and Salmonella can be passed into the juice. (HealthLinkBC File #72, March 2000). Pasteurization is one method of killing E. coli O157:H7, which can cause gastrointestinal discomfort, diarrhea and can also lead to a potentially deadly complication known as hemolytic uremic syndrome (HUS). Children are at greatest risk for contraction of Salmonella and E. coli infections as well as HUS. Therefore, it is often recommended that young children avoid freshly squeezed and other unpasteurized juices. According to a CDC article entitled Preventing Health Risks Associated with Drinking Unpasteurized or Untreated Juice, 98% of US produced juices are pasteurized to prevent E. coli, Salmonella, and Cryptosporidium infections. Juices are commonly pasteurized and if they are not, the label indicates a lack of pasteurization.

Yesterday’s issue of the SheboyganPress.com discussed a recent Wisconsin E. coli outbreak.  According to the newspaper, several children living in very close proximity to each other contracted E. coli.  Unfortunately, one child developed a potentially fatal complication known as Hemolytic Uremic Syndrome or HUS, which resulted in several surgeries, transfusions, and dialysis.  HUS, often linked to foodborne illnesses like E. coli, is particularly common in children exposed to E. coli O157:H7 and typically follows bouts with bloody diarrhea. The cause of this outbreak has not yet been determined.

Hemolytic Uremic Syndrome (HUS) is a life threatening disease and statistics from eMedicine illustrate that nearly 80% of diarrhea related HUS cases are the result of exposure to E. coli O157:H7.  It is a disease characterized by hemolytic anemia, acute renal failure (uremia) and a low platelet count (thrombocytopenia).  According to WebMD, HUS most often strikes children between twelve months of age and ten.  Parents worried about HUS who notice flu-like symptoms along with bloody diarrhea, fever, and vomiting should be concerned if the child later becomes pale, weak, tired, and is unable to urinate. 

Recent academic articles have brought to light new information regarding HUS.

In 2005, an article in the Journal of Medical Microbiology (Vol. 54, No. 10), discusses a recorded case of HUS linked to infection by Shigella dysenteriae serotype 1. This was the first time a Shigella related HUS infection was recorded. This form of Shigella is one of the “superbugs.” Superbugs are bacteria, resistant to antibiotic treatment.  A more recent article entitled Today’s Understanding of HUS, published in the January 2010 issue of the European Journal of Pediatrics, describes HUS and its connection to both Shigella, Escherichia coli producing Shiga toxin, and streptococcus pneumoniae.

Ultrasound as a form of early diagnosis has recently been researched. A January 2010 Clinical Pediatrics article indicates that early ultrasounds performed when children first present with bloody diarrhea can possibly detect HUS earlier than other methods.

Hemolytic Uremic Syndrome is a complicated medical condition. As new scientific advancements shed light on HUS, sick individuals can be diagnosed earlier and receive better treatment.

A press release from Giant Eagle announced a recall of Giant Eagle and Food Club frozen loose hash browns due to possible Listeria contamination.  Below is this Gaint Eagle’s press release.

The independent and unrelated manufacturer of Giant Eagle and Food Club frozen loose hash browns has been informed of the presence of a bacterium in products made in the same facility as these items.

Upon receiving this information, Giant Eagle immediately performed a voluntary market recall of all potentially affected products and engaged an independent laboratory to test samples of these products. Giant Eagle has confirmed that some of these products have tested positive for Listeria monocytogenes, a bacterium that can cause listeriosis which is a potentially serious foodborne infection.

According to the Centers for Disease Control (www.cdc.gov), the risk of an individual developing a listeria infection after consumption of a contaminated product is very small. Listeriosis affects primarily persons of advanced age, pregnant women, newborns and adults with weakened immune systems.

It is important to note that potential health risks are virtually eliminated if the product is cooked as directed. Additionally, there are no reported cases of customer illness due to consumption of these items, and no other Giant Eagle products are affected.

The products affected are: Giant Eagle Country Style Hash Browns (UPC 300341086), Giant Eagle Western Style Hash Browns (UPC 3003401076), Giant Eagle Southern Hash Browns (UPC 3003401075), Giant Eagle Diced Hash Browns (UPC 300341087), Giant Eagle Shredded Hash Browns (UPC 300341088), and Food Club Shredded Hash Browns (UPC 3680006530).

Giant Eagle, Inc. operates 222 supermarkets and 154 fuel and convenience stores throughout western Pennsylvania, Ohio, north central West Virginia and Maryland.

Data from the Center for Disease Control and Prevention’s FoodNet Facts and Figures website shows that children under four have the highest number of cases of bacterial and parasitic infections when compared to older individuals.  Per 100,000 individuals, there were over 28 children younger than four who contracted campylobacter, nearly 75 diagnosed with Salmonella, and 27 infected with Shigella. Additionally, just over four children per 100,000 individuals were infected with E. Coli O157:H7, which can lead to hemolytic uremic syndrome (HUS), especially in young children. Vibrio, a family of bacteria found in shellfish, was an exception. When ingested, it can cause vomiting and diarrhea in addition to other symptoms. In this category, perhaps because children are less likely to eat shellfish, people over 50 had the highest rate of infection.

So, what accounts for these statistics? First, young children are more likely to get medical assistance for diarrhea, nausea, and vomiting. These symptoms of foodborne illnesses often go untreated in teenagers and adults. This means doctors and the CDC gather more data on young children who have food poisoning. Secondly, teenagers and adults normally have stronger immune systems and are less likely to worry about the symptoms of foodborne illnesses. In addition, young children in daycare and other school settings often share toys, drinks, and may wash their hands less often.

Link to the CDC Table discussed in this article: http://www.cdc.gov/foodnet/factsandfigures/ByAgeGroup_Incidence.pdf

Many, including me, consider salt-water fish to be a delicacy. Lots of folks enjoy spending an afternoon deep-sea fishing or relaxing near the beach and fishing from the surf. However, as the Food and Drug Administration reminds us, spoiled salt-water fish, including tuna, mackerel, mahi mahi, bluefin, and dolphin can be the source of a form of foodborne illness known as scombrotoxin or scombroid poisoning. A person who eats fish that has spoiled and developed these toxins, which are bacteria produced histamines, can become sick very soon after consuming it. Although fresh fish is most often the culprit, canned or dried as well as frozen fish can also cause scombrotoxin food poisoning. Here’s what the FDA says about Scombrotoxin poisoning:

Initial signs suggest an allergic response with facial flushing and sweating, burning-peppery taste sensations about the mouth and throat, dizziness, nausea and headache. These initial symptoms can advance to facial rash, hives, edema, short term diarrhea and abdominal cramps. Severe cases may blur vision, and cause respiratory stress and swelling of the tongue.

So, what’s the battle plan to avoid this foodborne illness?  One recommendation is to keep fish on ice until ready to cook. Since the toxin is not destroyed by cooking, the safest thing to do is ensure that it never develops. For additional information visit FDA’s Food Safety links at http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation.

The U.S. pet market is rapidly increasing in size. According to the American Pet Product Association, pet owners spent over $43 Billion in 2008 to benefit their animal friends, with over 60% of the U.S. Homes owning a pet.  However, the next time you visit the pet store, you may want to bring along a bottle of hand sanitizer.  Although pets bring incredible joy, recent events in the pet market remind us that food safety extends beyond the kitchen.

On January 8, 2010, The Center for Disease Control and Prevention (CDC) confirmed a recent 31 state Salmonella outbreak was likely linkied to one pet African Dwarf frog breeder.  The event highlights a little known transmission source of Salmonella.  The CDC reported that the frogs carried Salmonella Typhimurium.  Reptiles and amphibians can transmit Salmonella, which can be transferred to humans when individuals fail to wash their hands following contact with a pet and it’s living space.  Victims of Salmonella food poisioning can experience nausea, diarrhea, fever and abdominal pain.

Here’s another tip.  According to the CDC, cleaning your pet’s aquarium in the kitchen sink can result in “cross-contamination” if the sink is not properly disinfected afterwards.  The bacteria can remain in the sink and infect food, resulting in foodborne illnesses associated with Salmonella.  People can also transmit Salmonella if they handle pets, fail to wash their hands and then prepare food.

Likewise, foodborne illnesses can result from people  feeding their pets food contaminated with bacterial or parasitic organisms.  On January 14, 2010, the Food & Drug Administration (FDA) recalled Merrick Beef Fillet Squares Dog Treats.  The treats packaged by Merrick Pet Care have a “Best by 11911” indicator on their packaging and maybe contaminated with Salmonella.  Not only fearful that the animals could contract Salmonella, the FDA realized that humans could become infected if they touched the treats or surfaces the treats were in contact with.

As today’s food marketplace becomes increasingly international, consumers profit from a culturally diverse array of food items as well as lower prices.  U.S. consumers benefit from imported shellfish, meat, poultry, eggs, as well as fruits and vegetables.  According to the Food Safety Inspection Service (FSIS), in 2008, the U.S. imported over 3 billion pounds of meat and poultry.  Additionally, U.S. buyers imported over 22 million pounds of eggs from Canada.  While consumers gain from increased supply and often lower prices, many wonder if these imports are subjected to the same food safety standards established for our own meat, poultry, and egg processing facilities.

As part of the USDA, the FSIS, in conjunction with the Animal Planet Health Inspection Service (APHIS) monitors meat, poultry, and egg products crossing international borders into the United states to determine if they meet the safety standards established for U.S. produced goods.  The Food and Drug Administration (FDA), housed under the Department of Health and Human Services, regulates entry of other food items, including eggs, exotic meat and cosmetics imported to the U.S.

In addition to the evaluation of foreign plants by FSIS, countries supplying meat products for U.S. consumption must certify the existence of equally stringent safety regulations.  After passing through customs and border patrol, these goods are subjected to additional inspection, including microbial examination for Listeria monocytogenes, Staphylococcus aureus enterotoxin, Salmonella, and E. coli O157:H7.  Future shipments of good from producers found to be contaminated with any of these organisms are subjected to increased testing until compliance is reestablished.

In response to consumer concerns over food safety and imported products, legislators have recently proposed bills including the Food and Drug Administration Globalization Act of 2009 and Food Safety Modernization Act of 2009.  It remains to be seen as to whether these proposed increased safety measures will improve U.S. food safety and reduce foodborne illness outbreaks.  Stay tuned.

I received some home raised honey as a gift this weekend. In our neck of the woods, many people raise bees and collect the honey. Nothing unusual there. What was unique was the warning. I took this photo with my iPhone and was curious as to what was the catalyst for the warning.  According to WebMD’s eMedicine cite, infant botulism is a unique form of  food poisoning. Children under twelve months of age do not have a strong enough immune system or sufficient gastric acid to fend off this form of bacterial spore.  The MayoClinic touts honey as being an excellent host for the bacteria known as Clostridium botulinum. When a child eats the tainted honey, the C. botulinum spores activate and produce botulism food poisoning.  The incubation period for infant botulism is 14 to 28 days.  Botulism food poisoning in infants affects the nervous system resulting in drowsiness, muscle weakness, constipation, shallow crying or breathing, and possibly death. Additional potential sources of Clostridium botulinum include low-acid foods and corn syrup. Botulinum spores can also be found in inadequately prepared home preserves or canned goods. Botulism thrives in a low acid, low oxygen environment.  According to BabyCenter.com, children should not eat honey or products sweetened with honey or corn syrup, even if these foods have been cooked, until they have reached one year of age to avoid potential food poisoning.  The spores can survive both the cooking process and pasteurization.

The FSIS has just announced this recall:

Huntington Meat Packing Inc., a Montebello, Calif. establishment, is recalling approximately 864,000 pounds of 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 problem was discovered during a Food Safety Assessment (FSA) by FSIS personnel. The FSA led to the determination that a further investigation of establishment records was warranted. The investigation is ongoing and the following products are subject to recall.

The following products, consisting of all ground beef products produced by the plant from January 5, 2010 to January 15, 2010, are subject to recall:

40 lb. boxes of “Huntington Meats Ground Beef”
40 lb. boxes of “HUNTINGTON MEAT PKG. INC. BEEF GROUND FOR FURTHER PROCESSING”
40 lb. boxes of “BEEF BURRITO FILLING MIX”
10 lb. boxes of “IMPERIAL MEAT CO. GROUND BEEF PATTY”
20 lb. boxes of “IMPERIAL MEAT CO. GROUND BEEF PATTY”
10 lb. boxes of “El Rancho MEAT & PROVISION ALL BEEF PATTIES”
Each box bears the establishment number “EST. 17967″ inside the USDA mark of inspection on a label. The products were produced between January 5, 2010, and January 15, 2010, and were shipped to distribution centers, restaurants, and hotels within the State of California. FSIS has received no reports of illnesses associated with consumption of these products. Individuals concerned about an illness should contact a physician.

During a subsequent review of the establishment’s records, FSIS also determined additional products produced and shipped in 2008 to be adulterated because they may have been contaminated with E. coli O157:H7. As a result, the following products produced from February 19, 2008 to May 15, 2008, are subject to recall:

40 lb. boxes of “Huntington Meats Ground Beef”
40 lb. boxes of ” HUNTINGTON MEAT PKG. INC. BEEF GROUND FOR FURTHER PROCESSING”
40 lb. boxes of “BEEF BURRITO FILLING MIX”
10 lb. boxes of “IMPERIAL MEAT CO. GROUND BEEF PATTY”
20 lb. boxes of “IMPERIAL MEAT CO. GROUND BEEF PATTY”
10 lb. boxes of “El Rancho MEAT & PROVISION ALL BEEF PATTIES”

Each box bears the establishment number “EST. 17967″ inside the USDA mark of inspection on a label. The products were produced between February 19, 2008, and May 15, 2008, and were shipped to distribution centers, restaurants, and hotels within the State of California.

While these products are normally used fresh, the establishment is taking this action out of concern that some product may still be frozen and in commerce.

FSIS has received no reports of illnesses associated with consumption of these recalled products. Individuals concerned about an illness should contact a physician.

E. coli O157:H7 is a potentially deadly bacterium that can cause , dehbloody diarrheaydration, and in the most severe cases, hemolytic uremic syndrome (HUS). The very young, seniors and persons with weak immune systems are the most susceptible to foodborne illness.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers (including restaurants) 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.

Attorney Richard J. Arsenault, founding partner in Neblett, Beard & Arsenault, was recently selected for inclusion in the prestigious 2010 edition of Strathmore’s Who’s Who.

Each year, Strathmore’s Who’s Who recognizes and selects key executives, professionals and organizations in all disciplines and industries for outstanding business and professional achievements.

Arsenault was selected for inclusion because of his outstanding reputation as a victim’s advocate. Richard has represented injury victims and their families for almost three decades. His firm represents victims of serious injury and death resulting from offshore and maritime incidents, automobile accidents, dangerous products, medical negligence, workplace accidents, foodborne illness and environmental exposure to dangerous and toxic substances. Arsenault and his partners are also involved in a variety of class action litigation against manufacturers of dangerous products and unsafe pharmaceutical drugs.