Tag Archives: Publix

18 sick: E. coli O26 linked to Publix ground chuck products

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Publix Super Markets Inc., a Lakeland, Fla., retail grocery store chain is voluntarily recalling an undetermined amount of ground beef products made from chuck that may be contaminated with Escherichia coli O26, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The ground chuck items were purchased by consumers from June 25, 2018, through July 31, 2018. The following products are subject to recall: https://www.fsis.usda.gov/wps/wcm/connect/330436d0-f5bb-4ee3-a3eb-cca6459bf014/072-2018-List-Products.pdf?MOD=AJPERES&useDefaultText=0&useDefaultDesc=0   

These items were shipped to Publix Super Market retail locations in the following Florida counties: https://www.fsis.usda.gov/wps/wcm/connect/68f37b9e-2b95-45c9-8ba7-36500f13a6ac/072-2018-Affected-Counties-Florida.pdf?MOD=AJPERES&useDefaultText=0&useDefaultDesc=0

On Aug. 16, 2018, FSIS was notified of an investigation of E. coli O26 illnesses. FSIS, the Centers for Disease Control and Prevention, and state public health and agriculture partners determined that raw ground chuck was the probable source of the reported illnesses. The epidemiological investigation identified 18 case-patients, predominantly from Florida, with illness onset dates ranging from July 5 to July 25, 2018. Traceback information indicated that case-patients consumed ground chuck products purchased at various Publix Super Markets that was supplied by a yet-to-be determined source. As this investigation further develops, FSIS will continue to work with the supermarket, suppliers and public health partners, and will provide updated information should it become available.

  1. coli O26, like the more common E. coli O157:H7, is a serovar of Shiga toxin-producing E. coli (STEC). People can become ill from STECs 2–8 days (average of 3–4 days) after exposure to the organism.

Most people infected with STEC O26 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. Most people recover within a week, but rarely, some develop a more severe infection. Hemolytic uremic syndrome (HUS), a type of kidney failure, is uncommon with STEC O26 infection. HUS can occur in people of any age but is most common in children under 5 years old, older adults and persons with weakened immune systems. It is marked by easy bruising, pallor and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately

FSIS is concerned that some product may be frozen and in consumers’ freezers. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.

Australian deli meats a microbiological worry

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I look forward to the peer-reviewed paper, because PR before publishing is usually a bad idea. I also like the messaging Publix supermarkets use in the U.S.

A new study by students at Adelaide University, which will be presented this week at a Perth conference, shows hygienic food handling is not practised at many of the city’s supermarket delicatessens.

publix.deli.warningThe study found 134 out of 174 samples of various ready-to-eat deli meats bought at randomly selected supermarkets had bacterial levels that failed to meet food standards guidelines.

“Although no recognised food poisoning pathogens such as Escherichia coli or Salmonella species were found on these meats, the high bacterial count suggests that hygiene has been compromised,” said the university’s Professor Michael Reichel.

“Such out-of-control processes are also susceptible to contamination with serious food poisoning organisms.”

Sliced salami, fritz and roast pork showed the highest proportions of unsatisfactory bacterial counts.

Ham and chicken meats had lower levels of bacteria, but two-thirds of those samples still failed to meet satisfactory standards.

He said 15.5 per cent of samples showed the presence of coliform bacteria, indicating poor hygiene such as people not washing their hands after going to the toilet.

Food safety Bill passes House – will it mean fewer sick people?

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While the websphere, blogsphere and twittersphere were ejaculating electrons about the potential passage of new food safety legislation by the U.S. House– it passed — I was hanging out with some food safety dudes at Publix supermarkets HQ in Lakeland, Florida.

And I saw far more in Lakeland that would impact daily food safety than anything the politicians, bureaucrats, hangers-on and chatting classes could ever come up with.

When it comes to the safety of the food supply, I generally ignore the chatter from Washington, as well as the wasted Internet commentaries and conspiracy theories. If a proposal does emerge, such as the creation of a single food inspection agency, or the bill that passed the House today – and just the House — I ask, Will it actually make food safer? Will fewer people get sick?

As the General Accounting Office pointed out in a report a year ago,

“The burden for food safety in most of the selected countries lies primarily with food producers, rather than with inspectors, although inspectors play an active role in overseeing compliance. This principle applies to both domestic and imported products.”

Publix, with over 1,000 supermarkets, its own processing plants, and thousands of food products moving through its shelves, can’t afford the luxury of chatter.

After my visit, I went to the local Publix in St. Pete Beach to check out what the food safety type said – sure, the boss knows food safety, but do the front-line staff?

I ordered some shaved smoked turkey breast from the deli, and the sealable bag the meat was delivered in contained the following:

“Publix Deli
The Publix Deli is committed to the highest quality fresh cold cuts & cheeses
Therefore we recommend all cold cuts are best if used within three days of purchase
And all cheese items are best if used within four days of purchase”

(The picture isn’t very good. Note to Publix: The label warning about shelf-life is a great idea, but can’t read it if the price sticker gets slapped over some of the text.)

This is the first time I’ve seen a retailer provide information to consumers on the accurate shelf-life of sliced deli meats. It didn’t require Congressional hearings; it didn’t require some hopelessly-flawed consumer education campaign; it required a food safety type to say, this is important, let’s do it.

I also went looking for some bread for turkey sandwiches tomorrow as we move down to Sarasota, and then Venice Beach. I asked an employee in the bakery for some whole wheat rolls, and she pointed out what was available, said packages of six were pre-packaged, but she could get me whatever number I wanted. I asked for four. There was no bin for me to stick my who-knows-where-they-have-been hands in to and retrieve a few rolls. The bins were turned so that only staff had access. The employee said it had been that way since she started three years ago, and that “there’s just too much stuff going around” to let consumers stick their hands into bun bins (most commonly found item in communal bun bins? False fingernails).

It’s nice that food safety is once again a Presidential priority and that politicians are trying to set a tone. But chatting doesn’t mean fewer sick people – actions do.