The FDA closes Listeria and norovirus outbreak investigations on its CORE Outbreak Investigation Table, while the alleged cereal outbreak case count increased. There are now only three active food poisoning outbreak investigations being conducted by the FDA. The Listeria monocytogenes outbreak that closed has sickened at least 20 people. A vehicle was not identified, even though traceback was initiated, an on-site inspection was initiated, and samples were collected and analyzed. The outbreak status is still listed as "ongoing" because the most recent illness onset date was April 20, 2022. It can take up to 70 days for the symptoms of listeriosis to manifest. The CDC will continue to monitor for more illnesses. This investigation will be reopened if more new illnesses are reported … [Read more...]
FDA Issues Final Guidance For Seeds Used For Sprouting
The FDA is issuing final guidance for seeds used for sprouting. The guidance outlines FDA's concerns over food poisoning outbreaks associated with th consumption of raw and lightly cooked sprouts. The guidance gives firms recommended steps to prevent adulteration throughout the production chain. Between 1996 and 2020, the were 52 reported foodborne illness outbreaks associated with contaminated sprouts. As a result, at least 2700 Americans were sickened. Contamination can occur at any point in the supply chain, but the seeds themselves are the most likely source of contamination in many of these outbreaks. In 2019 and 2020, an E. coli O103 outbreak linked to raw sprouts at Jimmy John's restaurants sickened at least 22 people in Iowa. Another Jimmy Jon's outbreak, this time caused … [Read more...]
FDA CORE Table Updates: More Cereal Illnesses, Listeria Cases Grow
The FDA CORE Outbreak Investigation Table has been updated again, with more cereal illnesses. Two unidentified Listeria monocytogenes outbreaks have grown. The outbreak that does not have a pathogen identified, but may be associated with dry cereal, has now had 446 adverse event reports, up from 231 reports in the last update a week ago. This outbreak may be associated with Lucky Charms cereal. Reports on iwaspoisoned.com match up to the dates of this investigation. An on-site investigation has begun, as noted in the last update. The two unidentified Listeria monocytogenes outbreak case counts have increased. One has increased to 17 cases from 15, and the other increased from 17 to 19. In the latter outbreak, traceback has stared, onsite inspection has been initiated, and … [Read more...]
Produce Contamination Is E. coli Blowing in the Wind?
The Center for Produce Safety is awarding grant money for a study to evaluate the risks of E. coli being carried in the wind on dust. For the issue of produce contamination is E. coli blowing in the wind? E. coli bacteria can survive in dust; in fact, an NIH study conducted in 2016 found that the pathogen can live in dust samples for 20 years. Here's how this works: Cattle carry pathogenic E. coli bacteria in their guts and excrete it in the feces. The feces contaminates soil in the area, which can then dry and become airborne in dust. The problem is that if the pathogen is in dust from factory farms, it can travel on the wind to produce fields and contaminate vegetables, especially romaine lettuce. That lettuce's unique physiology makes it easy for bacteria to collect in its … [Read more...]
FDA Assesses Whole Genome Sequencing Effectiveness
The FDA has published a study on the effectiveness of the GenomeTrakr Whole Genome Sequencing Network, which is a tool the government uses to detect, investigate, and limit the spread of outbreaks that are linked to FDA-regulated foods. Despite improvements in the food safety system in this country, foodborne outbreaks are a major public health threat, sickening at least 9.4 million Americans every year, causing 56,000 hospitalizations and 1400 deaths. Illnesses caused by foods regulated by the FDA account for about 80% of the total estimated annual foodborne illnesses in this country. The FDA thinks that the program was cost effective in its second year and is generating $100 to $450 million in net annual health benefits, compared to a $22 million investment by public health … [Read more...]
Who Are High Risk Populations in Food Poisoning Outbreaks?
When Food Poisoning Bulletin writes about outbreaks, we always mention how some groups are more likely to suffer serious illness and complications if they get sick. Who are high risk populations? And why are they high risk in the first place? The main groups that are at higher risk for problems if they contract a food poisoning infection include: The elderly Pregnant women Very young children Anyone with a chronic illness Anyone who has a compromised immune system These groups are more susceptible to hospitalization for different reasons. Anyone who has a family member in one of these groups should take extra care in cooking food safely and should keep up with food recalls and outbreak notices. Elderly people are more susceptible to serious problems from food … [Read more...]
Do You Know If You Are Grilling Mechanically Tenderized Beef?
With grilling season upon us and the Fourth of July holiday next week, most Americans are taking to their outdoor grills. We grill everything from chicken wings to veggies to burgers to steaks. But do you know if you are grilling mechanically tenderized beef? There are several ways of tenderizing meat: marinating, the way you cut it after it's cooked, and mechanical tenderizing. Knowing if the meat you are grilling is mechanically tenderized can make the difference between enjoying a nice meal and getting sick. And there's a lot of mechanically tenderized beef out there: 6.2 billion servings of mechanically tenderized beef are served every year on American tables. The USDA is offering tips on how to protect yourself and your family while grilling. One section of that piece … [Read more...]
Consumer Knowledge About Flour Risks Lags Behind Reality
Consumer knowledge about flour risks lags behind reality, according to a research article published in the International Association for Food Protection. The research finds that consumers do not consider flour a high risk for bacterial contamination, but flour is a raw agricultural product and a source of outbreaks. Six food poisoning outbreaks have been linked to wheat flour and flour products in the U.S. and Canada since 2009. Those outbreaks have sickened at least 200 people with Salmonella and E. coli bacteria. In 2019, an E. coli O26 outbreak linked to ADM Milling flour sickened at least 21 people in 9 states. The flour brands that were recalled in association with that outbreak included Pillsbury bread flour, ALDI Baker's Corner, and King Arthur flour. And in 2016, an E. … [Read more...]
Three Unsolved Multistate Outbreaks on USDA Investigations Table
There are three unsolved multistate outbreaks on the USDA foodborne illness investigation table. This is a companion table to the FDA's Core Outbreak Investigation Table. One is a Listeria monocytogenes outbreak with an unknown source; the second is a Shiga toxin-producing E. coli O145 outback that may be linked to ground beef; and the third is a Shiga toxin-producing E. coil o157:H7 outbreak with an unknown source. The E. coli O157:H7 outbreak was announced by the CDC yesterday. There are sixteen people in five states sickened in that outbreak. The USDA and FDA are investigating, which means that any type of food could be connected to the outbreak. Nine people have been hospitalized, which is a very high rate for this type of outbreak, and one person in Washington has … [Read more...]
FSIS Foodborne Illness Outbreaks For Fiscal Year 2019
The USDA's Food Safety and Inspection Service (FSIS) has released its summary of FSIS foodborne illness outbreaks for fiscal year 2019 that involved FSIS-regulated products. The four pathogens that most often affect those products are Salmonella, Shiga toxin-producing E. coli (STEC), Listeria monocytogenes, and Campylobacter. During fiscal year 2019, FSIS investigated 16 outbreaks that sickened about 1000 people and hospitalized more than 175 patients. 94% of these outbreaks involved illnesses in more than one state. Salmonella was the most common pathogen in these outbreaks, followed by STEC, and Listeria monocytogenes. Beef and chicken were the most common food products of interest. Salmonella serotypes in these outbreaks included Blockley, Enteritidis, Newport, Rissen, and … [Read more...]
