The veal trim and top bottom sirloin (TBS) products were produced and packaged on August 16, 2016, and October 25, 2016. The following products are subject to recall: [View Label (PDF only)]
60-lb. boxes containing “BONELESS VEAL”.
2,387-lb. bin containing “TBS”.
The products subject to recall bear establishment number “EST. 17965” inside the USDA mark of inspection. The “BONELESS VEAL” items were shipped to a warehouse in California and the “TBS” items were shipped to distributor locations in Pennsylvania.
The problem was discovered during routine sample testing. There have been no confirmed reports of illness or adverse reactions due to consumption of these products.
Many clinical laboratories do not test for non-O157 Shiga toxin-producing E. coli (STEC), such as STEC O26 or O45, because they are harder to identify than STEC O157. People can become ill from STECs 2–8 days (average of 3–4 days) after consuming the organism. Most people infected with STEC O26 or O45 develop diarrhea (often bloody), and vomiting. Some illnesses last longer and can be more severe. Infection is usually diagnosed by testing of a stool sample. Vigorous rehydration and other supportive care is the usual treatment; antibiotic treatment is generally not recommended.
Lab tests confirmed 69 people were sickened during the outbreak, with another 37 probable cases. Of the sick people, 22 had symptoms so severe that they required hospitalization. Illness onset dates ranged from June 3 to July 23.
Cilantro is the suspected source of the E. coli based on percentages of sick people who ate menu items made with the fresh produce item. Inspectors collected 12 food items, including cilantro, but none of the food returned positive results for E. coli bacteria. The cilantro was sourced from Illinois and Mexico, according to traceback information provided to the health department.
“Lettuce was associated with illness in both multivariable models but was consumed by only 44 percent of cases,” according to the health department report.
“In comparison, cilantro was consumed by 87 percent of cases, and either cilantro or salsa fresca (which included cilantro) were consumed by 95 percent of cases.”
The report references “several critical violations” observed during a July 1 inspection, such as improper temperatures for several food items including red and green salsas, tequila lime sauce, raw fish, guacamole and cheese. Inspectors also noted improper hand hygiene practices among food handlers.
Cornwall Live reports the Meat Counter is one of those burger joints that are so much more than that.
Located in Arwenack Street in Falmouth, the stylish American-style eatery known for its homemade burgers and chili fries has carved a name for itself on the culinary scene in the town and beyond.
There is an extensive menu to choose from including the £13 M.I.L.F. – a burger, pulled pork and chicken layered extravaganza with a fried Jalapeno on top.
Alongside its signature dishes, The Meat Counter offers a selection of American delicacies such as the ultimate bulldog (hot dog), local steaks and chips with all the trimmings.
It also has fine vegetarian options including The Filthy Shroomburger and Spiced Chickpea Burger.
It opened three years ago, employs 10 staff and has consistently received high reviews from punters, with 223 ‘excellent’ or ‘very good’ reviews out of 262 on TripAdvisor.
However the Meat Counter was one of six restaurants in the Duchy to receive a zero hygiene score rating from Cornwall Council food inspectors following a visit in July.
The note from Cornwall Council inspectors was that the venue needed to improve its handling of food including preparation, cooking, re-heating, cooling and storage, along with a major improvement of the general cleanliness and condition of its facilities and building.
The zero rating also came with a ‘major improvement necessary’ warning for the management of food safety.
When Cornwall Live revealed the list of the 75 worst-rated restaurants in Cornwall, Martyn Peters, owner of the Meat Counter, said the score was by no means a reflection of the kinds of “kitchen nightmares” documented at other places.
He said that if issues such as cross-contamination or out-of-date food had been a factor in the company’s score, the kitchen would have been shut down immediately instead of simply being given the lowest rating.
He added: “On the contrary, the vast majority of the issues raised during that first visit were rectified within 48 hours, and we have continued to trade ever since.”
Mr Peters said the hygiene scoring rating from council food inspectors could do with greater transparency.
A restaurant, especially in an old building, can be penalised for having small cracks in the floor tiles or for its bins not being collected on the day of the inspection even though it is out of its control.
Structural faults inherent to old buildings can also play against a restaurant and may involve expensive work to fix.
Mr Peters added: “Any business worth its salt takes the condemnation of a zero rating very seriously and we’ve been working closely with our environmental health officer to address the issues raised during her first inspection.”
Assessment of risk communication about undercooked hamburgers by restaurant servers
Ellen M. Thomas, RTI International; Andrew Binder, Anne McLaughlin, Lee-Ann Jaykus, Dana Hanson, and Benjamin Chapman, North Carolina State University; and Doug Powell, powellfoodsafety.com
Journal of Food Protection
According to the U.S. Food and Drug Administration 2013 Model Food Code, it is the duty of a food establishment to disclose and remind consumers of risk when ordering undercooked food such as ground beef. The purpose of this study was to explore actual risk communication activities of food establishment servers. Secret shoppers visited restaurants (n=265) in seven geographic locations across the U.S., ordered medium rare burgers, and collected and coded risk information from chain and independent restaurant menus and from server responses. The majority of servers reported an unreliable method of doneness (77%) or other incorrect information (66%) related to burger doneness and safety. These results indicate major gaps in server knowledge and risk communication, and the current risk communication language in the Model Food Code does not sufficiently fill these gaps. Furthermore, should servers even be acting as risk communicators? There are numerous challenges associated with this practice including high turnover rates, limited education, and the high stress environment based on pleasing a customer. If it is determined that servers should be risk communicators, food establishment staff should be adequately equipped with consumer advisory messages that are accurate, audience-appropriate, and delivered in a professional manner so as to help their customers make more informed food safety decisions.
In their recent article in Eurosurveillance, Germinario et al. describe a community-wide outbreak of Shiga toxin 2-producing Escherichia coli (STEC) O26:H11 infections associated with haemolytic uraemic syndrome (HUS) and involving 20 children between 11 and 78 months of age in southern Italy during the summer 2013 . The investigation identified an association between STEC infection and consumption of dairy products from two local milk-processing establishments. We underline striking similarities to a recent multi-country STEC O26 outbreak in Romania and Italy and discuss the challenges that STEC infections and their surveillance pose at the European level.
In March 2016, Peron et al. published, also in Eurosurveillance, early findings of the investigation of a community-wide STEC infection outbreak in southern Romania . As at 29 February 2016, 15 HUS cases with onset of symptoms after 24 January 2016, all but one in children less than two years of age, had been identified, three of whom had died. Aetiological confirmation was retrospectively performed through serological diagnosis and six cases were confirmed with STEC O26 infection. Shortly after this publication, and following the identification of the first epidemiologically-linked case in central Italy, the European Centre for Disease Prevention and Control (ECDC) and the European Food Safety Authority (EFSA) published a joint Rapid Outbreak Assessment . The Italian and Romanian epidemiological, microbiological and environmental investigations implicated products from a milk-processing establishment in southern Romania as a possible source of infection. The dairy plant exported milk products to at least four European Union (EU) countries. The plant was closed in March 2016 and the implicated food products recalled or withdrawn from the retail market.
Pulsed Field Gel Electrophoresis (PFGE) and whole genome sequencing (WGS) analyses did not establish a microbiological link between the Italian (2013) and the Romanian/Italian (2016) outbreaks (personal communication, Stefano Morabito, October 2016). However, the epidemiological similarities between the two community-wide outbreaks associated with HUS and STEC O26 infections, mostly affecting young children and implicating dairy products, are notable. While raw milk and unpasteurised dairy products are well known potential sources of STEC infection, milk products, as highlighted by Germinaro et al. , have been rarely implicated in community-wide STEC outbreaks in the past, emphasising an emerging risk of STEC O26 infection associated with milk products.
Reporting of STEC O26 infections has been steadily increasing in the EU since 2007, partly due to improved diagnostics of non-O157 sero-pathotypes . The attention to non-O157 STEC sero-pathotypes rose considerably after the severe STEC O104 outbreak that took place in Germany and France in 2011 during which almost 4,000 cases and more than 50 deaths were reported . In light of the recently published outbreaks related to dairy products and the simultaneous increased reporting of isolations of STEC O26 from milk and milk products in the EU/European Economic Area (EEA) , strengthening STEC surveillance in humans and food and enhancing HUS surveillance in children less than five years of age is warranted. Paediatric nephrologists should be sensitised to this effect
Community-wide outbreaks of haemolytic uraemic syndrome associated with Shiga-toxin producing Escherichia coli O26 in Italy and Romania: A new challenge for the European Union
Eurosurveillance, Volume 21, Issue 49, 08 December 2016, DOI: http://dx.doi.org/10.2807/1560-7917.ES.2016.21.49.30420
E Severi, F Vial, E Peron, O Mardh, T Niskanen, J Takkinen
Foodborne disease outbreaks associated with fresh produce irrigated with contaminated water are a constant threat to consumer health. In this study, the impact of irrigation water on product safety from different food production systems (commercial to small-scale faming and homestead gardens) was assessed.
Hygiene indicators (total coliforms, Escherichia coli), and selected foodborne pathogens (Salmonella spp., Listeria monocytogenes, and Escherichia coli O157:H7) of water and leafy green vegetables were analyzed. Microbiological parameters of all irrigation water (except borehole) exceeded maximum limits set by the Department of Water Affairs for safe irrigation water. Microbial parameters for leafy greens ranged from 2.94 to 4.31 log CFU/g (aerobic plate counts) and 1 to 5.27 log MPN/100g (total coliforms and E. coli). Salmonella and E. coli O157:H7 were not detected in all samples tested but L. monocytogenes was present in irrigation water (commercial and small-scale farm, and homestead gardens).
This study highlights the potential riskiness of using polluted water for crop production in different agricultural settings.
Assessment of irrigation water quality and microbiological safety of leafy greens in different production systems
Journal of Food Safety, 2 November 2016, DOI: 10.1111/jfs.12324
We used whole-genome sequencing to characterize a set of VT2f-producing E. coli strains from human patients with diarrhea or HUS and from healthy pigeons. We describe a phage conveying the vtx2f genes and provide evidence that the strains causing milder diarrheal disease may be transmitted to humans from pigeons.
The strains causing HUS could derive from VT2f phage acquisition by E. coli strains with a virulence genes asset resembling that of typical HUS-associated verotoxigenic E. coli.
Whole-genome characterization and strain comparison of VT2f-producing Escherichia coli causing hemolytic uremic syndrome
Jake Shama of the Mitchell Republic reports that watching 6-year-old Eagan Hudson playing darts, eating candy and running around the Tyndall Community Center on Saturday, one would never guess he’d been released from the hospital just one month earlier.
Bon Homme County residents and others from as far away as Wisconsin filled the community center and raised more than $50,000 during the benefit for Eagan and his family, according to James Torsney, one of the event’s organizers.
The benefit was held to help pay medical bills, which the family incurred when Eagan was taken to Sanford Children’s Hospital in Sioux Falls for treatment of hemolytic uremic syndrome (HUS), believed to be caused by an E. coli infection.
“It was really hard, and I had to go through lots of pain. It was not fun,” said Eagan, of Tyndall. “I just had all those doctors help me, and everything went good.”
Eagan and his brother, Kalem, 4, contracted E. coli in the middle of September. Kalem’s illness was resolved fairly quickly, his parents said, but Eagan’s condition didn’t improve. By Oct. 6, platelet and kidney tests raised red flags, and doctors sent Eagan to Sioux Falls for treatment.
Three days later, Eagan suffered a stroke, which temporarily prevented him from moving his right arm and leg, and he started having seizures the following morning.
Doctors had medication flown in from six hours away, and Eagan was sedated for 10 days, during which he was given nonstop dialysis treatments.
Markham-based Michidean Limited (that’s in Ontario, which is in Canada) is voluntarily recalling the following products:
16320 Michidean JA PATTY Extra Spicy Beef (frozen unbaked)
16320 Michidean JA PATTY Extra Spicy Beef (baked)
Customers should not eat the recalled products, said a release from York Region.
Food contaminated with E. coli O157:H7 may not look or smell spoiled but can still make you sick, noted the release. Symptoms can include nausea, vomiting, mild to severe abdominal cramps and watery to bloody diarrhea.
So far, there are no reports of any illnesses related to the beef patties.
In 2013, Emma Heidish spent a month overcoming a potentially deadly form of kidney disease which cause her kidneys to shut down and required surgery and near constant dialysis.
On Tuesday, a Hennepin County jury found the owners of the farm where she got E. coli, Dehn’s Pumpkins in Dayton, negligent for not taking steps to prevent their animals from transmitting diseases and awarded Emma $7.5 million.
The bulk of the money is for future medical bills and pain and suffering.
“It is one of the largest verdicts in the country for an E. coli outbreak for a condition like this one and its one of the largest involving a petting zoo case,” Emma’s attorney, Fred Pritzker, said. “The people who run the pumpkin patch are decent people. It’s not that they were mean spirited. But, what they didn’t know caused a great deal of pain and suffering for my clients.”
Since the outbreak, the popular pumpkin patch no longer operates a petting zoo, but Pritzker sais animal attractions like it are not regulated or inspected.
His firm will push for a new law, named after Emma, requiring petting zoos to follow safety precautions, like having hand washing stations nearby to help prevent the spread of the disease.
“There have been 150 to 200 cases of outbreaks involving animals in public settings in the last 15 years, Pritzker said
Pritzker says Emma probably won’t see all the money because the farm’s insurance doesn’t have that much coverage.
In April 1986, three classes of kindergarten and pre-K schoolchildren visited a dairy farm near Sarnia, Ontario (that’s in Canada, although it feels like grungy U.S.).
As recounted by David Waltner-Toews in his 1992 book, Food, Sex and Salmonella, “It was a typical Ontario farm, with 67 cows and calves, some chickens, some pigs, all well-cared for an clean, and seemed the perfect place to take a class of preschoolers. In April of 1986, 62 pre-school children and 12 supervising adults visited this farm. They played in the barn, petted the calves, pulled at the cows’ teats, and gathered a few eggs. For a break, they drank milk (right from the farmer’s tank!) and ate egg cookies (sliced hard-boiled eggs cleverly renamed to induce children to eat them). A good time was had by all.
“Within the next two weeks, 42 children and four adults came down with abdominal cramps and diarrhea. Three of the children ended up in the hospital with hemolytic uremic syndrome. One of the children fell into a coma. All eventually recovered. The bacterium blamed for these misfortunes called verotoxin-producing E. coli, or VTEC.
“Public health investigators looked everywhere on the farm. Although they found only two calves carrying the organism, they decided that exposure to the unpasteurized milk was the most plausible explanation for what they saw. And yet the farm family, which drank that milk every day, was apparently healthy and not shedding VTEC.”
The public health version states that “after extensive sampling at the farm the only samples that were positive for E. coil O157:H7 were stool samples taken from two calves at the dairy farm. Agriculture Canada veterinarians collected the animal stool samples and also checked the herd for Brucellosis.
“To control the spread of the E. coil the three classes were closed at the school for about three, weeks. All the affected children and their families were restricted in their contact with the community until the affected family member(s) has three successive negative stool samples. These restrictions imposed by the Lambton Health Unit quickly controlled the spread of the E. coll. Thus by mid-June all families were negative for E, coli and by mid-July the three children with HUS had returned home from the hospital.”
This outbreak was noteworthy in that dairy farms in Ontario stopped serving raw milk to visiting school children.
As one of my many dairy farmer friends have told me, when the schools visit, we go to town and buy some (pasteurized) milk.
Thirty years later and the same nonsense is still being debated, in Tasmania (that’s in Australia).
Rhiana Whitson of ABC News reported earlier this month a Tasmanian farmer who demonstrates milking cows to children, giving them a “squirt” from the udder, has fallen foul of health authorities who have warned he is at risk of losing his business if he does not stop.
Rowen Carter (left, exactly as shown) runs the Huon Valley Caravan Park, south of Hobart, which he said is “more than just a caravan park, we are a self-sufficient working farm that wants to teach people where real food comes from.”
Maybe Rowen should teach microbiology and Louis Pasteur.
Carter offers paying guests homemade Persian fetta made with raw milk, as well as a taste of raw cow’s milk straight from the udder’s teat.
“I squirt it in their mouth and then afterwards I appear with some plastic cups and show them the more couth way of tasting the fresh milk … everybody is amazed at how sweet and how nice it is,” Mr Carter said.
But his attempt to provide guests with an “old-fashioned farm experience” has landed him in trouble with the Tasmanian Dairy Industry Authority (TDIA).
Mr Carter denied selling raw milk and insisted his guests freely choose to sample it.
“It’s been taken away from us, the right to choose,” he said.
“I think people should be allowed to taste it … they don’t have to taste it, it’s their choice and it’s their choice to let their children have a taste.”
The sale of unpasteurised milk products for human consumption is illegal in Australia, however the use of raw milk in various products has continued with some arguing the risks have been overstated.
Health authorities and experts have warned raw milk poses a health risk, especially to children. A boy died in 2014 after drinking raw milk, marketed as bath milk, labelled as being for “cosmetic use only”.
Mr Carter said the tasting of the milk straight from the cow was a “highlight of the day” for guests.
“There is always the question ‘can we do the milk squirting again tomorrow?’
“Now we have to tell them because it is deemed we are selling the milk, squirting is now no longer.
“How can something that brings so much joy be so wrong?”
Search raw milk on barfblog.com and find out how wrong it can be.
In a facebook post, Carter wrote, “I can legally allow you to sit at my dining room table and offer you a can of coke and a cigarette but I am unable to offer you a glass of fresh (raw) milk and a scone with clotted cream according to Tasmanian Dairy Industry Authority acting chairman Mark Sayer.”
Raw milk and other weird parental dietary preferences disproportionally affect the kids.
It’s always the kids.
Mr. Carter, drink all the raw milk you like, I don’t care, I provide information.
But as parents, we generally don’t have a scotch and a smoke with 5-year-olds.
And stop with the squirting references, especially around kids: it’s just weird.
It’s still 1978 here in Australia; or 1803 in Tasmania.