Food safety is not simpleYet the food safety folks in Calgary, Alberta, continue to insist that there are generally more E. coli cases in the summer because more people barbeque hamburger. That’s blaming consumers, a standard tactic, especially in Canada.
Since the beginning of June, 58 people have become sick with E. coli O157:H7 in the Calgary area. Now they’ve apparently decided to call in the feds for help.
Tanya Maksymic, whose two children were sickened, including the hospitalization of her 17-month-old, said the health region’s decision to get help from the federal government about the unusually high number of cases this summer is too little too late.
I chimed in on Aug. 2/07, with the following letter in the Calgary Herald:
Re: "E. coli infections stymie officials," July 28.
Dr. Judy MacDonald said 28 people have tested positive for E. coli in Calgary, more than five times the number the city usually sees in a typical month.
Despite not knowing the food source, MacDonald stated, "There are simple ways to prevent this — wash your hands before you prepare food or eat food, after you change a child’s diaper, or after you’ve been to the bathroom."
What’s so simple about the recent outbreaks in produce, pet food and peanut butter? Once the products were home, there was nothing individuals could have done to prevent the illnesses and deaths.
Are consumers really expected to cook all their fresh tomatoes and leafy greens to 165F to kill salmonella? Fry up peanut butter? Bake the cat food?
Food safety is complex, constant and requires commitment. Consumers have a role to play, but not if the E. coli is linked to produce like lettuce or spinach.
Everyone in the farm-to-fork food safety system has a responsibility to reduce risk. The opportunities for cross-contamination are numerous, and it’s not that easy to cook a safe burger.
Every grower, packer, distributor, retailer and restaurant must work on developing their own culture that values and promotes microbiologically safe food.
Douglas Powell,
Manhattan, Kan.
Douglas Powell is scientific director of the International Food Safety Network at Kansas State University.