Tag Archives: e. coli O121

Muffins? They made me barf when I was a kid and wouldn’t eat them for 20 years

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This study was conducted to validate a simulated commercial baking process for plain muffins against E. coli O121 (isolated from the recent illness outbreak associated with flour), and compare the thermal inactivation parameters (D- and z-values) of cocktails of four isolates of E. coli O121 and three serovars of Salmonella (Newport, Typhimurium, and Senftenberg) in muffin batter.

Flour samples were spray inoculated with the E. coli O121 or Salmonella cocktails, dried back to the pre-inoculation weight to achieve ~7 log10 CFU/g, and used to prepare muffin batter. For the muffin baking validation study using E.coli O121, muffin batter was baked at 375 °F (190.6 °C) oven temperature for 21 min followed by 30 min of ambient cooling. The E. coli O121 population decreased by >7 log10 CFU/g in muffins by 17 min of baking, and was completely eradicated after 21 min of baking and ambient cooling. The D-values of E. coli O121 and Salmonella cocktails in muffin batter at 60, 65 and 70 °C were 42.0 and 38.4, 7.5 and 7.2, and 0.4 and 0.5 min, respectively; whereas the z-values of E. coli O121 and Salmonella were 5.0 and 5.2 °C, respectively.

Comparison of survival and heat resistance of Escherichia coli O121 and salmonella in muffins

International Journal of Food Microbiology

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https://doi.org/10.1016/j.ijfoodmicro.2019.108422

https://www.sciencedirect.com/science/article/abs/pii/S0168160519303538

 

Enjoy the holidays and follow safe food practices

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As Christmas fast approaches, it is time for family and friends to get together and share in the festivities. This year my extended family and I have rigged together a massive outdoor spit and intend on roasting different cuts of meat all day. My job is to lather the meat with rosemary infused olive oil and ensure food safety. The latter is a given since my family knows my background and my less than par culinary skills. I’ll leave the cooking to my father-in-law and kids, I’ll make sure we have thermometers on hand.

The Boston Globe reports

One of the most rewarding parts of throwing a holiday bash is hearing the next day from guests reminiscing about how delicious and fun the prior evening was for all. What you don’t want to receive are messages about an impromptu afterparty thrown at the local emergency room. Food poisoning is a horrific holiday present to give folks as it’s a gift that could keep giving . . . for days.
The Centers for Disease Control estimates that 48 million people get sick from food poisoning each year, with 128,000 of them having to be hospitalized. Bouts of nausea, vomiting, stomach cramps, and diarrhea are not only unpleasant reminders that you ate some bad food, but this type of foodborne illness can accelerate to the point that is life-threatening. According to the CDC, 3,000 people die annually from food poisoning.
If children, pregnant women, older adults, and/or those with certain chronic conditions are on your guest list, they are even more susceptible to food poisoning because their immune systems might be weakened or not as strong as they need to be yet. To help you enjoy your holiday season without regret, here are five strategies to safeguard your guests:
Be mindful when making cookies and dough ornaments
If you are baking cookies or making raw dough ornaments at your party, you could be asking for trouble. While you shouldn’t eat raw egg-containing cookie dough or batter because of the increased risk of salmonella, that’s only part of the problem. According to the Food and Drug Administration, flour may contain bacteria that can also sicken you. In 2016, there was an outbreak of foodborne illness from bacteria called Shiga toxin-producing E. coli O121. Because of this, the FDA is now recommending that you don’t let children play with raw dough. If you or your guests come in contact with flour, make sure that all hands, work surfaces, and utensils are thoroughly washed when the baking and crafts are completed.
Alter Grandma’s homemade eggnog recipe
Sipping eggnog topped with ground cinnamon and nutmeg just screams holiday cheer. Unfortunately, making the traditional recipe with raw eggs will put you and your guests at risk. The CDC recommends that you swap out the raw eggs from the eggnog recipe for pasteurized eggs that can be found at many supermarkets. Even better, save yourself time and worry by buying pre-made eggnog that is already pasteurized. Just don’t tell Grandma. 
Roast a safe turkey or chicken — and don’t wash it first
In a study done by researchers at the CDC, poultry was found to be the most common cause of foodborne illness outbreaks in the United States. The good news is that proper cooking will kill nasty bacteria. To avoid food poisoning, get yourself a reliable food thermometer and make sure that it is inserted in the innermost part of the thigh, wing, and breast of the poultry. If the thermometer reaches a safe internal temperature of 165 degrees, you are good to go. Contrary to popular thought, don’t wash the poultry before cooking it. Giving your bird a bath in your kitchen sink will not wash away the bacteria, but it could splatter it in the sink and contaminate surrounding surfaces.
Buffer the buffet table
When putting food out on a buffet table, you need to remember to keep cold foods cold and hot foods hot. Cold foods, such as cooked shrimp and salads, should be placed on a pan of ice to help keep these items at 40 degrees or colder. Use heating trays to keep hot foods at 140 degrees to keep bacteria from multiplying to levels that can make folks sick. Better yet, only put out small portions of these foods at a time. When the platter is empty, replenish the buffet table with a new platter of food from the refrigerator or oven. When the party is over, perishable foods left at room temperature for two hours or more should be tossed.
Provide parting gifts that go the distance
If you are sending your guests home with leftovers, be mindful of the distance they have to travel. If they’ll be on the road more than two hours, perishables should be packed in a cooler with ice or cold packs that will keep the food at 40 degrees.

 

Blame the consumer, flour edition: 38 sick with E. coli O121 linked to General Mills

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Amy was cooking some gluten-free pie shit the other night and she asked me what the temp should be – we have conversations like that in our family – and I said I’m not too concerned about the interior fruit filling, but make sure the pastry exterior hits 165F.

sifting_flour-chris_marchantThat was because of past outbreaks.

And now this.

General Mills is recalling about 10 million pounds of flour after an E. coli outbreak associated with flour sickened 38 people in 20 states.

Mike Hughlett of the Star Tribune reports the Golden Valley-based packaged food giant on Tuesday announced the voluntary recall of some lots of its signature Gold Medal flour, along with flour sold under the Wondra and Signature Kitchens brands. Signature Kitchens is a store brand sold at several major U.S. grocery chains including Safeway, Albertson’s, Jewel, Vons and Acme.

The federal Centers for Disease Control (CDC) said Tuesday there have been 10 hospitalizations associated with the outbreak, but no deaths have been reported.

The CDC has not yet released names of states affected by the recall, but the Minnesota Department of Health confirmed that three of the 38 people sickened lived in the Twin Cities area. All three — two adults and a child — have since recovered, and none were hospitalized, said Doug Schultz, a health department spokesman.

State and federal health authorities have been investigating an outbreak of E. coli O121 from Dec. 21 to May 3, General Mills said in a statement. The Minnesota health department said the Minnesota cases occurred in January and March.

The Centers for Disease Control found that about half of the 38 sickened people reported making homemade food with flour before becoming ill. Some reported using a General Mills brand of flour. Some also might have consumed raw dough or batter.

General Mills said it has not found E. coli O121 in any of its products or at its flour facilities, nor has it received any illness reports directly from consumers. The flour involved in the recall was mostly produced at General Mills’ Kansas City plant.

But Liz Nordlie, president of General Mills Baking division, did say, Consumers are reminded to not consume any raw products made with flour. Flour is an ingredient that comes from milling wheat, something grown outdoors that carries with it risks of bacteria which are rendered harmless by baking, frying or boiling. Consumers are reminded to wash their hands, work surfaces, and utensils thoroughly after contact with raw dough products or flour, and to never eat raw dough or batter.

“As a leading provider of flour for 150 years, we felt it was important to not only recall the product and replace it for consumers if there was any doubt, but also to take this opportunity to remind our consumers how to safely handle flour.”

19 sick; E. coli O121 infections linked to raw clover sprouts (final update)

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The U.S. Centers for Disease Control and Prevention reports that this outbreak appears to be over.

clover.sprouts• A total of 19 persons infected with the outbreak strain of Shiga toxin-producing Escherichia coli O121 (STEC O121) were reported from six states.

• The number of ill persons identified in each state was as follows: California (1), Idaho (3), Michigan (1), Montana (2), Utah (1), and Washington (11).

• 44% of ill persons were hospitalized. No ill persons developed hemolytic uremic syndrome (HUS), and no deaths were reported. 

• Epidemiology and traceback investigations conducted by local, state, and federal officials indicated that contaminated raw clover sprouts produced by Evergreen Fresh Sprouts, LLC of Idaho was the likely source of this outbreak.

• Evergreen Fresh Sprouts is no longer using the seed lot linked to illnesses in this outbreak.

• Sprouts produced by this firm from this seed lot are likely no longer available for consumption given the approximately 14-day shelf life of raw clover sprouts.

17 sick from magical sprouts; FDA finds questionable conditions

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KREM.com reports that U.S. Food and Drug Administration officials found objectionable conditions at a North Idaho sprouts farm following negative test results for E. coli.

Evergreen Fresh Sprouts of Moyie Springs had been implicated as the potential source of an E. coli outbreak that had sickened 17 people in five states.
E. coli test results on the type of sprouts the victims ate had been negative on Monday but the FDA noticed some questionable things at the farm.

sprouts.sandwichInvestigators noticed other types of sprouts being treated with water from rusty valves. They also noticed employees using scratched and chipped tennis rackets to scoop some sprouts. Investigators said they saw an employee using a corroded pitchfork to transfer sprouts into plastic bins. 

The owner of Evergreen Fresh Sprouts said the negative results showed that his product was safe.

Testing is to verify safety systems work; it proves almost nothing.

Staff at the Spokane Regional Health District said they were not surprised that the results on the sprouts came back negative. They said FDA investigators were at Evergreen Fresh Sprouts weeks after the breakout happened. They added that all of the people who became sick with E. coli had reported eating the clover sprouts that were traced back to Evergreen. 

“We don’t usually have such a good association between a particular product and not only a particular product, but a product that was produced in one plant,” said Kim Papich.

Staff at the Spokane Regional Health District added that the particular strain of E. coli was very rare and was found in all of the patients during the recent outbreak.

“This is very specific testing that said these are the same organisms that are making these people sick,” said Papich.

Evergreen Fresh Sprouts did not return KREM 2 News’ calls regarding the FDA’s accusations.

Epidemiology don’t matter; sprout grower says FDA’s E. coli tests are negative

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From the epidemiology-doesn’t-count files, Idaho sprout grower Dave Scharf, owner of Evergreen Fresh Sprouts, says, “I have a clear conscious knowing my product is not what made people sick” after the Food and Drug Administration notified him that samples of his sprouts from a Jimmy John’s restaurant and seed at his growing operation did not test positive for the E. coli O121 that has sickened at least 10 people.

sprouts.sandwichThe negative test results don’t mean Scharf’s sprouts were not the cause of the illnesses, said Seattle food safety attorney Bill Marler, who is handling a case for Idaho resident Honey Sayler.

“It is not unusual for some samples to test negative,” Marler said June 2. “There are many different ways to prove a foodborne illness case and epidemiological (investigations) are admissible.”

Scharf said the FDA staff did not say when the remainder of test results are expected. He said his business is operating at about 50% capacity because of lagging orders.

“People are just running scared because of this,” Scharf said.

After all the sprout-related outbreaks, people are not scared, they’re being sensible.

A table of sprout-related outbreaks is available at: http://bites.ksu.edu/sprouts-associated-outbreaks

10 sick from E. coli O121 outbreak linked to raw clover sprouts; Jimmy John’s again linked; keep eating those sandwiches, Kansas State

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The late great Bill Keene predicted this when Jimmy John’s switched to clover sprouts.

An outbreak linked to raw sprouts in the U.S. that sickened 140 people occurred between November 2010 into 2011, involving sandwich franchise, Jimmy John’s. The owner of the Montana Jimmy John’s outlet, Dan Stevens, expressed confidence in his sprouts claiming that because the sprouts were locally grown they would not be contaminated, although the source of the contaminated sprouts had not yet been identified. By the end of December 2010 a sprout supplier, Tiny Greens Farm, was implicated in the outbreak. Jimmy John’s owner, John Liautaud, responded by stating the sandwich chain would replace alfalfa sprouts with clover sprouts since they were allegedly easier to clean. However, a week earlier a separate outbreak had been identified in Washington and Oregon in which eight people were infected with salmonella after eating sandwiches containing clover sprouts from a Jimmy John’s restaurant. This retailer was apparently not aware of the risks associated with sprouts, or even outbreaks associated with his franchisees.

amy.sprouts.guelph.05Now it has happened again.

Washington state health officials are warning consumers not to eat raw clover sprouts from an Idaho producer that have been linked to an outbreak of E. coli infections in the Northwest.

The sprouts have been linked to seven confirmed and three probable cases of E. coli O121 illnesses in Washington and Idaho.

Five of those patients were hospitalized; there have been no deaths.

Results from initial investigations indicate a strong link to eating raw clover sprouts produced by Evergreen Fresh Sprouts, LLC of Idaho.

Sprouts were eaten in sandwiches at several food establishments including Jimmy John’s Gourmet Sandwiches locations in King and Spokane counties, as well as two Pita Pit locations in Spokane County, and Daanen’s Deli as well as a Jimmy John’s location in Kootenai County.

The restaurants where the cases reported eating raw clover sprouts have voluntarily suspended serving sprouts.

The producer also distributed sprouts around the northwest to other restaurants, as well as retail grocery stores where consumers may buy them for home consumption.

But how did E. coli O121 get into frozen pizza? 35 sick from Farm Rich Brand Frozen Food products

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According to the U.S. Centers for Disease Control, a total of 35 persons infected with the outbreak strain of Shiga toxin-producing Escherichia coli O121 (STEC O121) were reported from 19 states:

• 82% of ill persons were 21 years of age or younger;

• 31% of ill persons were hospitalized; and,

• two ill persons developed hemolytic uremic syndrome (HUS).

Collaborative investigative efforts of local, state, and federal public health and regulatory agencies indicated Farm Rich brand frozen food products Farm-Rich-Pizza-Slices-recall-jpgwere the source of this outbreak.

On April 4, 2013, Rich Products Corporation expanded its recall to include all Farm Rich, Market Day, and Schwan’s brand frozen food products produced at its Waycross, Georgia plant between July 1, 2011 and March 29, 2013 due to possible contamination with E. coli O121.

The recalled products had “Best By” dates ranging from January 1, 2013 to September 29, 2014.

This outbreak appears to be over. However, the recalled products have a long shelf-life, and they may still be in peoples’ freezers.

35 now sick from E. coli O121 linked to Farm Rich brand frozen food

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A total of 35 persons infected with the outbreak strain of Shiga toxin-producing Escherichia coli O121 (STEC O121) have been reported from 19 states.

82% of ill persons are 21 years of age or younger.

31% of ill persons have been hospitalized. Two ill people developed hemolytic uremic syndrome (HUS), a type of kidney failure, and no deaths have been farm.rich_.frozen.pizza_-300x175reported.

The U.S. Centers for Disease Control and state public health officials are interviewing ill persons to obtain information regarding foods they might have eaten and other exposures in the week before illness.

Information available to date indicates that consumption of Farm Rich brand frozen food products is one likely source of infection for the ill persons in this outbreak.

The outbreak strain of STEC O121 has been identified in two different Farm Rich brand frozen products collected from the homes of two ill persons in Texas and New York.

On April 4, 2013, Rich Products Corporation expanded its recall to include all Farm Rich, Market Day, and Schwan’s brand frozen food products produced at its Waycross, Georgia plant between July 1, 2011 and March 29, 2013 due to possible contamination with E. coli O121.

The recalled products had “Best By” dates ranging from January 1, 2013 to September 29, 2014.

Consumers should check their freezers for recalled frozen products and not eat them.

The U.S. Department of Agriculture’s Food Safety Inspection Service and the U.S. Food and Drug Administration are currently conducting investigations to determine the source of product contamination.

32 now sick: multistate outbreak of Shiga-toxin producing E. coli O121 infections linked to Farm Rich brand frozen food products

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The U.S. Centers for Disease Control reports a total of 32 persons infected with the outbreak strain of Shiga-toxin producing Escherichia coli O121 (STEC O121) have been reported from 18 states.

• 81% of ill persons are 21 years of age or younger.

• 35% of ill persons have been hospitalized. Two ill people developed hemolytic uremic syndrome (HUS), a type of kidney failure, and no farm.rich.frozen.pizzadeaths have been reported.

Information available to date indicates that consumption of Farm Rich brand frozen food products is one likely source of infection for the ill persons in this outbreak.

The outbreak strain of STEC O121 has been identified in two different Farm Rich brand frozen products collected from the homes of two ill persons.

The Outbreaks Section of the U.S. Department of Agriculture Food Safety and Inspection Service (USDA-FSIS) Eastern Laboratory identified the outbreak strain from individually wrapped Farm Rich brand frozen mini pizza slices from an opened package collected from an ill person’s home in Texas.

The New York State Department of Health, Wadsworth Center Laboratory, identified the outbreak strain from an opened package of Farm Rich brand frozen chicken quesadillas from an ill person’s home.

On April 4, 2013, Rich Products Corporation expanded its recall to include all Farm Rich, Market Day, and Schwan’s brand frozen food products produced at its Waycross, Georgia plant between July 1, 2011 and March 29, 2013 due to possible contamination with E. coli O121.

The recalled products had “Best By” dates ranging from January 1, 2013 to September 29, 2014.