These two announcements and the House’s passage of the Food Safety Enhancement Act are the latest signs that Washington is committed to finding a new direction in the War of Foodborne Illness.  We are encouraged by remarks like those from FDA Commissioner, Dr. Margaret Hamburg, M.D., suggesting a shift in strategy for the FDA…essentially going from a primarily reactive food safety system to one that is more proactive in preventing foodborne hazards. This is exactly the direction in which we need to be headed to combat the human and financial costs associated with food poisoning outbreaks, including E. coli and the frequently devastating associated illnesses like hemolytic uremic syndrome (HUS).

Yes, E. coli O157:H7 is commonly known as the “Hamburger Disease”. Why? Well, because cows carry E. coli in their intestines and show no signs of illness as they lack the special cell receptors that are usually attacked by the bacteria. In the processing of the cow, fecal material can end up on the beef cuts and trimmings. When the meat cuts are ground, E. coli O157:H7 gets ground throughout the meat. This is reportedly the most common contamination scenario and why the term “Hamburger Disease” has been applied to E. coli O157:H7.

When food is contaminated with E. coli O157:H7, for all intents and purposes, there is no safe way to handle it. The fact of the matter is that as little as ten E. coli O157:H7 bacteria are enough to cause illness. Just merely handling contaminated meat poses a serious threat. Anything that touches the meat can serve as a cross contamination hub. You may cook the meat to the correct temperature but you can’t cook your fingers, countertops, utensils, or refrigerator. The only way to fully eliminate the threat of E. coli O157:H7 is to never have it in or on meat in the first place.

And, as in the case of the young boy who became ill compliments of E. coli contaminated shish kabobs, the exposure can lead to devastating complications like hemolytic uremic syndrome or HUS. HUS is a blood disease that causes damage to red blood cells. Because of the damage organ systems begin to get blood flow cut off and damage ensues. It is usually the kidneys that are the first system affected. A battle with HUS can lead to a lifetime of problems ranging from expensive medications to the need for kidney transplants. In 15% of the cases, HUS proves to be fatal.

The public needs to be aware that safety measures should be taken when dealing with any raw meat product. But consumer safety practices are simply not enough to truly protect you and your family from E. coli O157:H7 and HUS. Manufacturers must conduct themselves in a responsible manner and provide consumers with disease free products.  When manufacturers cannot provide the consumer with healthy and safe food, they put us in danger.

According to FSIS records, Establishment 969 (as Swift Beef Co.) lost their eligibility to export to Canada in March 2003, and even meat products produced at other establishments using raw materials from Est. 969 were not allowed export to Canada. Anyone see a pattern yet?

One more detail to interpret as you will: Steven Smalley, QA Manager for Est. 969 in March 1999, submitted a form letter to FSIS to oppose what he considered an excessive fee increase for inspection services by USDA-FSIS employees. What does this say about this QA’s perceived value of inspections?

Remember our report on a similar pattern seen with Establishment 5712 and the Valley Meats recall (click here for a reminder:  E. Coli O157:H7 and Establishment 5712)? Repetitive recalls due to E. coli O157:H7 is a serious problem. When consumers get a hold of contaminated products, an infection with E. coli O157:H7 can present symptoms of bloody diarrhea, abdominal cramping, dehydration, fever, fatigue, and nausea. E. coli O157:H7 can also lead to Hemolytic Uremic Syndrome (HUS), a disease that sometimes results in kidney failure and eventual death.

Here’s the current recall from Est. 969:

WASHINGTON, June 24, 2009 – JBS Swift Beef Company, a Greeley, Colo., establishment is recalling approximately 41,280 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 products subject to recall include: <[View Labels, PDF Only]>

• Boxes of “USDA CHOICE OR HIGHER, Bnls Beef Bottom Sirloin, Butt Ball Tip 2/DN S/T.” Each box bears the establishment number “EST. 969″ inside the USDA mark of inspection, identifying package dates of “042109″ or “042209″ and a case code of “21852.”
• Boxes of “USDA CHOICE OR HIGHER, Bnls Beef Bottom Sirloin, Butt Ball Tip 2/UP S/T.” Each box bears the establishment number “EST. 969″ inside the USDA mark of inspection, identifying package dates of “042109″ or “042209″ and a case code of “21853.”
• Boxes of “Swift, Bnls Beef Bottom Sirloin, Butt Ball Tip 2/DN S/T.” Each box bears the establishment number “EST. 969″ inside the USDA mark of inspection, identifying package dates of “042109″ or “042209″ and a case code of “31852.”
• Boxes of “Bnls Beef Bottom Sirloin, Butt Ball Tip 2/UP S/T.” Each box bears the establishment number “EST. 969″ inside the USDA mark of inspection, identifying package dates of “042109″ or “042209″ and a case code of “31853.”
• Boxes of “Swift, USDA SELECT, Bnls Beef Bottom Sirloin, Butt Ball Tip 2/DN S/T.” Each box bears the establishment number “EST. 969″ inside the USDA mark of inspection, identifying package dates of “042109″ or “042209″ and a case code of “33852.”
• Boxes of “USDA SELECT, Bnls Beef Bottom Sirloin, Butt Ball Tip 2/UP S/T.” Each box bears the establishment number “EST. 969″ inside the USDA mark of inspection, identifying package dates of “042109″ or “042209″ and a case code of “33853.”
• Boxes of “BLACK ANGUS, Swift Premium, BEEF, USDA CHOICE OR HIGHER, Bnls Beef Bottom Sirloin, Butt Ball Tip 2/UP S/T.” Each box bears the establishment number “EST. 969″ inside the USDA mark of inspection, identifying package dates of “042109″ or “042209″ and a case code of “41853.”
• Boxes of “BLACK ANGUS, Swift Premium, BEEF, USDA CHOICE OR HIGHER, Bnls Beef Bottom Sirloin, Butt Ball Tip 2/UP S/T.” Each box bears the establishment number “EST. 969″ inside the USDA mark of inspection, identifying package dates of “042109″ or “042209″ and a case code of “41853.”
• Boxes of “Bnls Beef Bottom Sirloin, Butt Ball Tip 2/DN S/T.” Each box bears the establishment number “EST. 969″ inside the USDA mark of inspection, an identifying package date of “042109″ and a case code of “79852.”
• Boxes of “Bnls Beef Bottom Sirloin, Butt Ball Tip 2/UP S/T.” Each box bears the establishment number “EST. 969″ inside the USDA mark of inspection, an identifying package date of “042109″ and a case code of “79853.”
• Boxes of “USDA CHOICE OR HIGHER, Bnls Beef Bottom Sirloin, Butt Ball Tip 2/UP S/T.” Each box bears the establishment number “EST. 969″ inside the USDA mark of inspection, identifying package dates of “042109″ or “042209″ and a case code of “90853.”

These beef products were produced on April 21 and 22, 2009, and were shipped to distributors and retail establishments in Arizona, California, Colorado, Florida, Illinois, Michigan, Minnesota, Nebraska, Oregon, South Carolina, Tennessee, Utah and Wisconsin.

The problem was discovered through FSIS microbiological sampling and an investigation into the distribution of other products.

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.

Media with questions about the recall should contact company Spokesperson Chandler Keys at (202) 907-4253. Consumers with questions about the recall should contact the company’s Consumer Hotline at (800) 555-7675.

South Carolina Firm Recalls Fresh Beef Trim Products Due to Possible E. coli O157:H7 Contamination

WASHINGTON, June 8, 2009 – Snow Creek Meat Processing, a Seneca, S.C., establishment is recalling approximately 75 pounds of fresh beef trim 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 products subject to recall include:

• Various sizes of Cryovac bags of “BEEF TRIMMINGS, BEEF ITEM” packed in boxes. Each box bears the establishment number “EST. 20478″ inside the USDA mark of inspection and a “Sell By” date of “06/02/09.”

These fresh beef trim products were produced on June 2, 2009, and were distributed to retail establishments for further processing in North Carolina and South Carolina.

The problem was discovered through FSIS microbiological sampling. FSIS has received no reports of illnesses associated with consumption of these products. Individuals concerned about an illness should contact a physician.

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 food borne illness.

And June is Beef Month in South Carolina. According to South Carolina Beef Board Chairman James Sease, “Beef producers do not take extra special care of their animals or the food they produce only one month of the year. It’s what we do every day – bring healthy, nutritious food from our pastures to the consumer’s plate.” Apparently not every beef producer got the memo.