January 30, 2023

Safer Food Choices For Those at Risk For Food Poisoning

Every month there is at least one food recall about a potentially dangerous food in the United States. These recalls are for foods that may be contaminated with E. coli, Listeria monocytogenes, Salmonella, cyclospora, and Campylobacter. Unfortunately, some foods are inherently risky because of the way they are grown or prepared. While the general public certainly is at risk for illness from these foods, there are some people who can become seriously ill if they are infected. There are┬ásafer food choices for anyone who is at high risk for food poisoning complications. People at higher risk for serious complications from food poisoning include the very young, the elderly, pregnant women, people with chronic health problems such as diabetes, and anyone with a compromised immune system. … [Read more...]

Morasch Meats Diced Beef Recalled For Possible E. coli O157:H7

Morasch Meats Diced Beef is being recalled for possible E. coli O157:H7 contamination. There are no confirmed reports of illnesses related to the consumption of this product. The recalling firm is Morasch Meats of Portland, Oregon. The recalled product is raw frozen diced beef. It was produced on August 24, 2022. The item is 30 pound box packages that contain Beef Diced 3/10# bags. The case code on the product is FM010152, the lot code that is stamped on the label is 082422, and the date 8/24/2022 is printed on the case label. Each case has three 10 pound vacuum-sealed, clear plastic bags of the diced beef. The product has the establishment number "EST. 4102" stamped inside the USDA mark of inspection. The beef was shipped to distributors in Oregon for further distribution to … [Read more...]

Three Sick in E. coli O157:H7 Outbreak in King County, Washington

Three people are sick in an E. coli O157:H7 outbreak in King County, Washington, according to information from the King County Health Department. No one has been hospitalized and no deaths have been reported. And no source for the pathogen has been identified. Three people from three separate households have been sickened with Shiga toxin-producing E. coli bacteria (STEC). The illness onset dates range from October 4 through October 16, 2022. The patient age range is from 18 to 36 years. Confirmed cases are linked through whole genome sequencing, which means they likely have a common source of infection. Two out of those three patients reported eating dishes that were prepared with raw or undercooked beef before they got sick. But officials cannot rule out other possible sources … [Read more...]

New Salmonella Muenchen Beef Outbreak on USDA Investigation Table

A new Salmonella Muenchen beef outbreak has been posted on the USDA Outbreak Investigation Table, with no more information provided. This table provides even less information than the FDA CORE Outbreak Table, which at least tells us the number of people sick, and whether traceback or other work has started. So we do not know how many people are sick, what states they live in, whether traceback has begun, if any onsite inspections have started, and if any food has been collected and tested for pathogens. All of those things must start before an outbreak can be officially announced. There is only one other active outbreak on that table, an E. coli O157:H7 outbreak that may also be linked to beef. No more information has been provided about that outbreak either. So far this year, … [Read more...]

USDA Adds Possible Beef E. coli O157:H7 Outbreak to Table

The USDA adds a possible beef E. coli O157:H7 outbreak to its Outbreak Investigation Table. The Salmonella outbreak linked to chicken is still on the table. No more information is available about either of these outbreaks. The last outbreak of USDA-regulated foods that was identified and solved was the 2021 Salmonella Hadar outbreak linked to ground turkey that sickened at least 33 people in 14 states and hospitalized four. This outbreak is most likely not linked to ground beef, since the USDA stipulates whether or not the product is ground in its table. Outbreaks associated with whole cuts are not common. The last outbreak linked to whole beef cuts was in 2009, when 21 people in 16 states were sickened with E. coli O157:H7 infections. Beef products from National Steak and … [Read more...]

FDA’s Food Safety and Nutrition Survey Report Released

The FDA's Food Safety and Nutrition Survey, the agency's probability consumer survey designed to assess consumer awareness, knowledge, understanding, and self-reported behaviors regarding food safety, has been released for 2019. The survey was launched to help the FDA make informed regulatory, education, and policy decisions to protect public health. The survey was a mail-push to web methodology. The population includes adults who live in the 50 U.S. states and the District of Columbia. A total of 4,398 responses were collected during ht months of October and November 2019. Before this methodology change, FDA consumer surveys were conducted using phone interviews. The key findings on food safety include consumer knowledge about where they think they may contract food poisoning, … [Read more...]

September is Food Safety Education Month to Stay Healthy

September is Food Safety Education Month to keep you and your family healthy. This year the focus is on how to prevent food poisoning when cooking at home.   First, following the four step recipe for food safety is crucial: Clean (wash your hands often, clean counters with hot soapy water, don't wash chicken or meat); Separate (keep raw meat, chicken, turkey, seafood, and eggs away from produce); Cook (cook foods to safe final internal temperatures and use a food thermometer); and Chill (refrigerate leftovers promptly). Then, you should focus on preventing Salmonella infections. Salmonella causes more foodborne illnesses in the United States than any other bacteria. Chicken is a major source of these illnesses, although outbreaks linked to ground beef have also … [Read more...]

CFIA Cancels License of Ryding-Regency Meat Packers

The Canadian Food Inspection Agency (CFIA) has cancelled the Safe Food for Canadians license of Ryding-Regency Meat Packers LTD that are loaded in Toronto, Ontario, effective December 2, 2019. The license of this facility was suspended on September 17, 2019. This happened because "of the opinion that a risk of injury to human health may result if the licence holder continues to conduct an activity that is identified in their licence. It was determined as part of a food safety investigation that the licence holder had failed to implement effective control measures." Many food recalls for E. coli O157:H7 in various beef and veal products were associated with this investigation. You can see the long list of recalled products, brand names, and more information about these recalls at the … [Read more...]

Huge Recall of Beef in Canada For Possible E. coli O157:H7

A huge recall of beef in Canada has been going on since September 30, 2019. All in all, there have been 19 separate recalls and recall updates issued since that date so far. No illnesses have been reported in connection with these recalls. This recall has reached into the U.S. as well, with the USDA issuing a public safety alert. The recalls, which were triggered by the Canadian Food Inspection Ageny's inspection activities, include: Recall of Globe Meats Fresh Market & Grill ground veal on September 26, 2019. Ryding-Regency Meat Packers recalled raw beef and raw veal products on October 1, 2019. those products include skirt steak, rib eye, bead roast, and flank steak, among others. This recall prompted a USDA public health alert for Ryding-Regency products in America on … [Read more...]

Salmonella Outbreak Associated With Restore Public House in La Crosse WI

A Salmonella outbreak associated with steak tartare served at Restore Public House in La Crosse, Wisconsin has sickened 17 people, Jen Rombalski, Health Director of the La Crosse County Health Department told Food Poisoning Bulletin in an email. Steak tartare is made from beef that is finely chopped, mixed with other ingredients, and served raw. This food is considered "high risk." The restaurant prepared it properly, according to public health officials. Restaurants can serve these foods, according to Ms. Rombalski, as long as they post an advisory telling consumers that the food is risky to consume. The issue with foods like this is it doesn't matter how well the food is handled. Raw meats, especially ground beef, are often contaminated with pathogens such as Salmonella and E. … [Read more...]

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