Tag Archives: Sprout

Risk of stealth ingredient sprouts poorly communicated

Posted on by
Reply

Andy Nelson of The Packer writes that after working at it for at least 15 years, government and industry still haven’t come up with an effective way to inform Americans about the risks of eating raw sprouts, according to a recent study.

The study, published in the April 2013 issue of the journal Food Control, was written by Kansas State University food safety professor Doug Powell, two of his colleagues and a professor from the University of British Columbia.

Powell said that of the top five fresh produce commodities at risk for contamination — lettuce, tomatoes, green onions, cantaloupe and sprouts — sprouts are the most difficult to control for food safety risks.

“They’re one of the very few foods I won’t eat,” he said.

According to the study, even after the Food and Drug Administration began warning consumers of the risk of sprouts in recent years, the message is not getting through.

“Consumer and industry awareness of risk remains low,” according to the study. “To minimize health risks linked to the consumption of sprout products, local and national public health agencies, restaurants, retailers and producers need validated, consistent and repeated risk messaging through a variety of sources.”

In the past two decades, sprouts have been a recurring food safety concern, with at least 55 documented foodborne outbreaks affecting more than 15,000 people, according to the study.

Powell and his co-authors compiled materials from selected publications to analyze the safety and risk communications related to raw sprouts, including microbiological safety, efforts to improve production practices and effectiveness of communication prior to, during, and after sprout-related outbreaks.

“Scientific investigation and media coverage of sprout-related outbreaks has led to improved production guidelines and public health enforcement actions, yet continued outbreaks call into question the effectiveness of risk management strategies and producer compliance,” according to the study.

It’s called epidemiology: year after FDA blamed Salmonella-in-sprouts outbreak on Evergreen Produce, founders still baffled

Posted on by
Reply

On July 1, 2011, Evergreen Fresh Sprouts announced a voluntary recall of Alfalfa Sprouts and Spicy Sprouts because they had the potential to be contaminated with salmonella.

Owner Nadine Scharf said three days earlier, “The FDA encouraged us to do a recall but I said I needed to see hard evidence that our sprouts were involved … We’ve never had any problem before. We do the same thing that we’ve done for 24 years.”

Yet as of June 27, 2011, 21 individuals, including three hospitalizations, infected with outbreak strain of Salmonella Enteritidis had been linked to the sprouts.

So Evergreen relented and issued a voluntary recall.

Last week, owner Nadine Scharf told the Spokesman Review she’s regretted that decision ever since.

“It went on the Internet that we had bacteria in our plant,” Scharf said. “They said: ‘Don’t eat their sprouts. If you have them in your fridge, get rid of them. Don’t even give them to your animals.’ ”

More than a month later, the test results showed no bacteria was found at Evergreen Produce, in Moyie Springs.

The FDA, however, didn’t relent on its conclusion that the business was the origin of the outbreak.

It’s a case that underscores a difficult regulatory balance: Move quickly on the best information available to extinguish a dangerous public health threat, or conduct a more meticulous investigation to protect a business from potential harm?

A year later, Scharf and her family are still trying piece back together the business they grew from the ground up.

The sprout-growing business started in the Scharf family almost 25 years ago as something for Fred and Nadine Scharf to do with their two home-schooled sons.

They kept vats in their house and sold the sprouts in small amounts to neighbors and local grocery stores.

One of the business’s biggest clients was Fairchild Air Force Base, which routinely sent military inspectors to the warehouse before the food could come on base.

That’s why the Scharfs were so surprised when, a month after their last military inspection, the FDA came knocking.

The FDA did not respond to numerous requests for an interview for this story.

Previously, however, an FDA representative said negative test results did not necessarily rule out Evergreen sprouts as the cause of the outbreak. Pathogens may have been contaminating only one portion of the food, the representative said.

What’s more, once the FDA ordered the voluntary recall, no more salmonella cases were reported.

Months later, Scharf began healing the reputation of her business. She convinced her clients the business was clean. She personally contacted each buyer. She hid nothing, sending them the test results.

Last winter – after almost four months of no business – orders starting coming in again.

Scharf’s sons, who have families and careers of their own now, came back to help restart the business. David and his wife, Jolene, now run Evergreen Produce full time. Nadine and Fred retired two months ago.

Their grandkids are on the list of 12 people now employed. Business is about 75 percent of what it was before the recall.

The family said they have contacted the FDA to ask if they will ever be officially vindicated.

“I said, ‘You have ruined our business. … Are you going to help us get back online now?’ ” Nadine Scharf said. “They said: ‘We have never done that and we never will.’ ”

A table of sprout-related outbreaks can be found at http://bites.ksu.edu/sprouts-associated-outbreaks.

Stealth ingredient; E. coli threat prompts EU sprouted seeds measures

Posted on by
Reply

EU Member States have endorsed strict hygiene measures for ready­to­eat sprouted seeds to prevent incidents such as the deadly E. coli O104 outbreak in Germany and France last year.

But will these strict measures be enforced?

Food Quality magazine says the actions include tightening traceability requirements for seeds intended for sprouts and sprout production and approval by Member States of all sprouts producing plants after hygiene compliance checks by competent authorities.

The EC has also called for testing for the absence of pathogenic E. coli in sprouts on the market for each batch of seeds intended for sprouting.

Uh huh.

After the German E. coli O104 outbreak that killed 53 people last year and sickened over 4,000, along with the ridiculous public statements and blatant disregard for public safety taken by sandwich artist Jimmy John’s in the U.S., we reviewed the sprout-related literature and concluded:

• raw sprouts are a well-documented source of foodborne illness;

• risk communication about raw sprouts has been inconsistent; and,

• continued outbreaks question effectiveness of risk management strategies and producer compliance.

We document at least 55 sprout-associated outbreaks occurring worldwide affecting a total of 15,233 people since 1988. A comprehensive table of sprout-related outbreaks can be found at http://bites.ksu.edu/sprouts-associated-outbreaks.

Sprouts present a unique food safety challenge compared to other fresh produce, as the sprouting process provides optimal conditions for the growth and proliferation of pathogenic bacteria. The sprout industry, regulatory agencies, and the academic community have been collaborating to improve the microbiological safety of raw sprouts, including the implementation of Good Manufacturing Practices (GMP), establishing guidelines for safe sprout production, and chemical disinfection of seed prior to sprouting. However, guidelines and best practices are only as good as their implementation. The consumption of raw sprouts is considered high-risk, especially for young, elderly and immuno-compromised persons.

From November 2010 into 2011, an outbreak linked to raw sprouts in the U.S. and involving sandwich franchise Jimmy John’s sickened 140 people. This was the third sprout related outbreak involving this franchise, yet 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. 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.

In late December, 2011, less than one year after making the switch to clover sprouts, Jimmy John’s was linked to another sprout related outbreak, this time it was E.coli O26 in clover sprouts. In February 2012, sandwich franchise Jimmy John’s announced they were permanently removing raw clover sprouts from their menus. As of April 2012, the outbreak had affected 29 people across 11 states. Founder and chief executive, John Liautaud, attempted to appease upset customers through Facebook stating, “a lot of folks dig my sprouts, but I will only serve the best of the best. Sprouts were inconsistent and inconsistency does not equal the best.” He also informed them the franchise was testing snow pea shoots in a Campaign, Illinois store, although there is no mention regarding the “consistency” or safety of this choice.

Despite the frequent need for sprout-based risk communication, messaging with industry and public stakeholders has been limited in effectiveness. In spite of widespread media coverage of sprout-related outbreaks, improved production guidelines, and public health enforcement actions, awareness of risk remains low. Producers, food service and government agencies need to provide consistent, evidence-based messages and, more importantly, actions. Information regarding sprout-related risks and food safety concerns should be available and accurately presented to producers, retailers and consumers in a manner that relies on scientific data and clear communications.

Erdozain, M.S., Allen, K.J., Morley, K.A. and Powell, D.A. 2012. Failures in sprouts-related risk communication. Food Control. 10.1016/j.foodcont.2012.08.022

http://www.sciencedirect.com/science/article/pii/S0956713512004707?v=s5

Abstract

Nutritional and perceived health benefits have contributed to the increasing popularity of raw sprouted seed products. In the past two decades, sprouted seeds have been a recurring food safety concern, with at least 55 documented foodborne outbreaks affecting more than 15,000 people. A compilation of selected publications was used to yield an analysis of the evolving safety and risk communication related to raw sprouts, including microbiological safety, efforts to improve production practices, and effectiveness of communication prior to, during, and after sprout-related outbreaks. Scientific investigation and media coverage of sprout-related outbreaks has led to improved production guidelines and public health enforcement actions, yet continued outbreaks call into question the effectiveness of risk management strategies and producer compliance. Raw sprouts remain a high-risk product and avoidance or thorough cooking are the only ways that consumers can reduce risk; even thorough cooking messages fail to acknowledge the risk of cross-contamination. Risk communication messages have been inconsistent over time with Canadian and U.S. governments finally aligning their messages in the past five years, telling consumers to avoid sprouts. Yet consumer and industry awareness of risk remains low. To minimize health risks linked to the consumption of sprout products, local and national public health agencies, restaurants, retailers and producers need validated, consistent and repeated risk messaging through a variety of sources.

What does it say about NPR? What does Mormon food culture say about Mitt Romney?

Posted on by
2

 The only thing worse than state-sponsored jazz NPR running an analysis of Mitt Romney’s Mormon-based diet is that Republicans are paying the worst band ever – Journey – to do a post-hurricane concert for the faithful at a cost of only $500,000.

That’s a lot of graduate students.

And according to NPR, Romney has an “affection for feeding Jimmy John’s subs to the press on the bus.”

How many got E. coli from the sprouts used by Jimmy John’s over the past two years?

Fail: sprout information from Germany

Posted on by
Reply

From the files of the entirely unimaginative, German risk assessors have produced a leaflet for consumers with tips to avoid EHEC.

The leaflet, “Consumer Tips: Protection against Infections with Enterohaemorrhagic E. coli (EHEC)” was produced by Germany’s Federal Institute for Risk Assessment, BfR.

“In view of the major EHEC outbreak in early summer 2011, the BfR once again draws attention to hygiene measures which must be observed in the cultivation and preparation of sprouts, since contaminated sprouts were in all likelihood the cause of the numerous infections at the time. Independently of the past EHEC outbreak, the BfR had already earlier drawn attention to the risk of contracting disease resulting from the consumption of raw sprouts.

“When handling seeds and raw sprouts, consumers should be particularly meticulous in taking hygiene measures in order to minimise the risk of an infection. If possible, sprouts should also be sufficiently heated by boiling or frying or at least thoroughly washed before they are eaten. Pathogens cannot be removed completely by light heating or washing of the sprouts. For this reason, persons with a weak immune system, i.e. infants, pregnant women, the elderly and persons suffering from illness should, to be on the safe side, only eat sprouts after they have been adequately heated.”

With 53 dead and some 4,400 sickened, mostly in Germany, it was a, uh, major outbreak. And it was most likely contaminated fenugreek seed imported from Egypt that was the underlying cause. Washing isn’t going to do much and cross-contamination is always a risk. Also not much help for those who buy sandwiches or salads in Europe (and Australia) where sprouts are ubiquitous.

Take a brochure for lunch next time and be better educated.

Go back to sleep: 29 sick; multistate outbreak of shiga toxin-producing Escherichia coli O26 linked to raw clover sprouts at Jimmy John’s appears over

Posted on by
2

A total of 29 persons were infected with the outbreak strain of STEC O26 linked to clovers sprouts served on sandwiches served at Jimmy John’s in 11 U.S. states.

The Centers for Disease Control reports in its final update today that among 29 ill persons, illness onset dates ranged from December 25, 2011 to March 3, 2012. Ill persons range in age from 9 years to 57 years old, with a median age of 26 years. Eighty-nine percent of ill persons are female. Among the 29 ill persons, 7 (24%) were hospitalized. None have developed HUS, and no deaths have been reported.

Based on previous outbreaks associated with sprouts, investigation findings have demonstrated that sprout seeds might become contaminated in several ways. They could be grown with contaminated water or improperly composted manure fertilizer. They could be contaminated with feces from domestic or wild animals, or with runoff from animal production facilities, or by improperly cleaned growing or processing equipment. Seeds also might become contaminated during harvesting, distribution, or storage. Many clover seeds are produced for agricultural use, so they might not be processed, handled, and stored as human food would. Conditions suitable for sprouting the seed also permit bacteria that might be present on seeds to grow and multiply rapidly.

In 1999, FDA released guidance to help seed producers and sprout growers enhance the safety of their products. Specific measures recommended in the guidelines include a seed disinfection step and microbiologic tests of water that has been used to grow each lot of sprouts. The microbiologic tests currently recommended under this guidance would not identify the presence of STEC O26.

When gourmet means no sprouts

Posted on by
Reply

Friday I had to grab a quick lunch, so I joined a colleague at the “UQ Refec” (University of Queensland – that’s in Australia – food court in American lingo) to buy a sandwich. She had one in hand within a few seconds while I picked over the containers. The delicious looking wraps all had sprouts. Some were labeled with all ingredients, including alfalfa, but some were simply called Chicken and Salad and still contained sprouts. I rejected a chicken caesar sandwich because it cost $2 more for the same amount of food. While frantically trying to make a decision, I attempted to explain, in French, the dangers of sprouts and my decision not to eat them. I do enjoy the taste, but there are just too many people getting sick.

Finally, I settled on a sliced roast pork, shaved carrots and cucumber sandwich. It, too, was $2 more but sprout-free. Apparently gourmet means no sprout filler.

We returned to our office to discuss work over lunch. I cracked open my sandwich only to realize it was made on chia seed bread. At least the bread was cooked.

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

When gourmet means no sprouts

Posted on by
Reply

Friday I had to grab a quick lunch, so I joined a colleague at the “UQ Refec” (University of Queensland – that’s in Australia – food court in American lingo) to buy a sandwich. She had one in hand within a few seconds while I picked over the containers. The delicious looking wraps all had sprouts. Some were labeled with all ingredients, including alfalfa, but some were simply called Chicken and Salad and still contained sprouts. I rejected a chicken caesar sandwich because it cost $2 more for the same amount of food. While frantically trying to make a decision, I attempted to explain, in French, the dangers of sprouts and my decision not to eat them. I do enjoy the taste, but there are just too many people getting sick.

Finally, I settled on a sliced roast pork, shaved carrots and cucumber sandwich. It, too, was $2 more but sprout-free. Apparently gourmet means no sprout filler.

We returned to our office to discuss work over lunch. I cracked open my sandwich only to realize it was made on chia seed bread. At least the bread was cooked.

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

Where’s the data? Chia seeds all the rage, but are they microbiologically safe?

Posted on by
2

The Food Network, which always trumpets porn over safety, is jumping on the chia seed gush-fest.

But we can’t find any safety data.

Chapman wrote about it last month, the UK Food Standards Agency has at least asked for comment before approving chia seed as a food, and the rest is gush.

It’s one thing to sprout seed on a Mr. T head; it’s another to put it in a shake. Are there food grade standards for edible chia? If it’s anything like sprouts, the seeds are the problem, originating who-knows-where, and with a potential to wreak microbiological havoc.

J.M. Hirsch, the national food editor for The Associated Press, writes for the Food Network blog that, “chia seeds — which are a relative of sage — resemble poppy seeds, but have a nuttier, less assertive flavor. They have gobs of fiber and a fair amount of protein.

"The seeds were a staple of the Aztecs, who roasted and ground the seeds, then mixed them with water to form a porridge or a meal for making cakes.

"Chia seeds’ reputation for providing sustained energy — as well as plenty of nutrients — more recently have turned them into the darling of the fitness world.

"They also have shown up in a growing number of products in natural foods shops, from protein bars and baked goods to drinks such as kombucha.”

And so on. It’s up to proponents to provide the microbiological data to support safety.

Serious about sprouts in China; growers held after safety scare over bean sprouts

Posted on by
Reply

The Shanghai Daily reports growers of tainted bean sprouts in Shanghai’s Qingpu District have been detained, local authorities said yesterday.

??Shanghai Food and Drug Administration said the bean sprouts found in unlicensed premises in thesites/default/files/amy_sprouts_guelph_05(24).jpgXianghuaqiao residential community contained illegal additives.?.

Officials gave no further details of what kind of additives they were and it was not known whether they were toxic or added in excessive amounts. ??All the contaminated bean sprouts have been destroyed and several suspects detained after local authorities acted on a tip-off from a resident.