Tag Archives: Sprouts

Salmonella in UK sprouts – cook raw sprouts, and watch the cross-contamination

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Cleary et al., report in Eurosurveillance today the preliminary findings of the investigation of an outbreak of foodborne Salmonella Bareilly.

Between August and November 2010, there were 231 laboratory-confirmed reports of S. Bareilly in the United Kingdom. A case–control study showed that consumption of bean sprouts was significantly associated with illness. The investigation concluded that raising public awareness to ensure the correct preparation of raw bean sprouts during cooking was the principal means of preventing further cases.

Bean sprouts follow a complex path from farm to table that includes growing, harvesting, processing and shipping of mung bean seeds, followed by sprouting (normally at temperatures of 20-30 ºC with high humidity) and distribution of the finished product. Seeds may arrive already contaminated or contamination may occur at any point of production and distribution. As in previous outbreaks, this investigation concluded that the seeds were likely to have been contaminated, as investigations at suppliers found little potential for cross contamination of sprouted seeds.

Based on the experience of this investigation, the methodology used for routine microbiological quality control testing of bean sprouts may not be sensitive to low levels of Salmonella contamination. This may have implications for future testing protocols.?The bean sprouts implicated in this investigation were not ready to eat products and would be safe to eat if the instructions for correct preparation (washing and cooking until piping hot) were followed.

I still don’t know what piping hot is.

225 now sick from salmonella in sprouts

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A U.K. outbreak of Salmonella Bareilly infection associated with contaminated bean sprouts is ongoing, although fewer new cases of illness are now being recorded.

The Health Protection Agency’s Centre for Infections (CFI) in Colindale has identified 204 cases of S. Bareilly in England, Wales (5 of the cases) and Northern Ireland (3 of the cases) since the beginning of August – nearly six times the number that the CFI would normally expect to see in that timescale. Health Protection Scotland identified 21 cases in the same period.

That’s 225 confirmed sick people, up from 169 a month ago.

Dr Joe Kearney, a Director with the HPA’s Health Protection Services Division who is chairing an outbreak control team said,

“We made a possible association with bean sprouts comparatively early in the investigation so our colleagues in the Food Standards Agency were able to issue timely advice to the catering industry. This advice was repeated and strengthened as the evidence linking contaminated bean sprouts to the outbreak became stronger. At the same time, we have been active in getting information to the public through the news media. We are now seeing fewer cases of illness, which would tend to suggest that our advice is being heeded.”

Maybe. Maybe not. It does suggest an on-going problem with salmonella in sprouts.

The Food Standards Agency advice is:

* “Bean sprouts should be cooked until they are piping hot unless they are clearly labeled as ready-to-eat.

* “As a precautionary measure it is advised that even bean sprouts labeled as ready-to-eat should be thoroughly cooked if they are to be served to young children, elderly people, people with impaired immune systems and pregnant women.

* “People who prepare meals in catering establishments and in the home should keep raw bean sprouts separate and apart from other salad produce, including bean sprouts that are labeled as ready-to-eat, to avoid the risk of cross-contamination.

•”If this advice is followed bean sprouts will be safe to eat.”

Sprouts sicken lots

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Sprouts seem to be making barf in lots of places.

In addition to the 125 confirmed cases in the U.K., both New York and California today issued recalls for poop on sprouts.

The New York State Department of Agriculture & Markets alerted consumers that Essex Farm Inc. located at 120 Essex St. #32 & 33, in New York, New York, is recalling all packages of "Soybean Sprouts" due to the presence of Listeria monocytogenes.

Meanwhile, the California Department of Public Health today warned consumers not to eat Banner Mountain Alfalfa Sprouts because they might be contaminated with salmonella.

Consumers should discard the sprouts or return them to the place of purchase. No illnesses have been associated with the Banner Mountain product at this time, according to the CDPH.

The recalled alfalfa sprouts are packaged in four-ounce, clear, flexible, clamshell plastic containers with green labels containing sell by dates from September 7 to October 8, 2010.
 

Salmonella in sprouts sickens 73, separate salmonella in duck eggs sicken 63; UK bureaucrats blame consumers

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The U.K. Food Standards Agency had a busy day reminding consumers they are the critical control point when it comes to food safety and everything would be fine as long as they cooked things.

Just cook it don’t cut it.

“The Food Standards Agency (FSA) has today reminded people of the importance of good hygiene practice when handling and cooking raw bean sprouts.”

“The Food Standards Agency (FSA) has today reminded consumers and caterers of the importance of good hygiene practice when cooking with and consuming duck eggs.”

There’s some innovation going on in crafting those food safety messages.

The real news is later.

An investigation into an outbreak of salmonella by the Health Protection Agency and Health Protection Scotland has identified possible links to raw bean sprouts. There have been 58 cases reported in England since the start of August and 15 cases in Scotland.

An investigation by the Health Protection Agency (HPA) into an outbreak of Salmonella Typhimurium DT8 indicates that from 1 January 2010 to date, 63 cases of Salmonella Typhimurium DT8 infection have been reported in the UK. Two cases are known to have resulted in people being hospitalised and one death has been reported (although at present it is uncertain whether the death is directly related to the Salmonella infection). Evidence from investigations carried out by the HPA and FSA supports a link between the consumption of duck eggs and this outbreak.

How do British taxpayers feel funding a government agency that seems to spend most of its communications efforts telling taxpayers to do more in a piping-hot-sorta manner?

Consumers have a role; so do the producers, processors and distributors not mentioned in these taxpayer-funded reminders.
 

This probably means there’s an outbreak going on: Health Canada warns about raw sprouts

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Health Canada is reminding Canadians that raw or undercooked sprouts should not be eaten by children, older adults, pregnant women or those with weakened immune systems.

Health Canada used to say raw sprouts should be avoided if concerned about illness, but now they are more direct. That 2005 outbreak in Ontario involving more than 648 cases of Salmonella linked to mung bean sprouts may have something to do with the newfound directness.

Fresh produce can sometimes be contaminated with harmful bacteria while in the field or during storage or handling. This is particularly a concern with sprouts. Many outbreaks of Salmonella and E. coli infections have been linked to contaminated sprouts.

Children, older adults, pregnant women and those with weakened immune systems are particularly vulnerable to these bacteria and should not eat any raw sprouts at all. They should also avoid eating cooked sprouts unless they can be sure the sprouts have been thoroughly cooked.
 

Listeria recalls

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Last night the Associated Press reported three separate recalls due to Listeria contamination.

Distribution of these products ranges from the West Coast to the Midwest to the East Coast, so make sure to check your “Raquel’s” food items, Specialty Farms, LLC sprouts salad, and Pasco Processing, LLC peppers.

More information regarding the recalled products:

“Quong Hop & Co. of South San Francisco, California is voluntarily recalling all "Raquel’s" hummus, salads, wraps, sandwiches, and other food items, because they have the potential to be contaminated with Listeria monocytogenes”

 “Specialty-Farms, LLC is recalling its Specialty Farms brand of Organic Alfalfa Sprouts Blend and its Organic Sprout Salad. The voluntary recall of the four-ounce containers with sell-by dates of 7/26/2010 is because they may have the potential to be contaminated with Listeria Monocytogenes.”

“Pasco Processing, LLC, of Pasco Wash., is recalling 2087 cases of 20 lb. bulk packaged Corn and Poblano peppers, because of the potential to be contaminated with Listeria monocytogenes.”

No illnesses have been reported, yet.

 

Sprout safety: avoid the musty and slimy ones

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A Q&A from the U.S. government about raw sprout safety says that if consumers choose to buy sprouts, they should “avoid musty-smelling, dark, or slimy-looking sprouts.”

Sound advice, for raw sprouts or a potential partner.

A table of sprout-related outbreaks is available at:
http://bites.ksu.edu/sprout-associated-outbreaks-north-america-1990-2009.

35 now sick with Salmonella from sprouts in 11 U.S. states

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As of 11:00 PM EDT on June 2, 2010, a total of 35 individuals infected with a matching strain of Salmonella Newport have been reported from 11 states since March 1, 2010. The number of ill people identified in each state with this strain is as follows: AZ (2), CA (17), CO (1), ID (5), IL (1), MO (1), NM (1), NV (2), OR (2), PA (1), and WI (2). Among those for whom information is available about when symptoms started, illnesses began between March 1, 2010 and May 16, 2010. Case-patients range in age from <1 to 75 years old, and the median age is 36 years. Sixty-six percent of patients are female. Among the 30 patients with available hospitalization information, 7 (23%) were hospitalized. No deaths have been reported.

On May 21, 2010, J.H. Caldwell and Sons Inc. of Maywood, CA, recalled several brands of alfalfa sprouts distributed to wholesale distributors, restaurants, delicatessens, and grocery stores.

Recalled products might still be in grocery stores, restaurants, and consumers’ homes. Recalled products should not be consumed. Consumers are advised to review FDA’s recall site for a list of recalled products.

Children, the elderly, pregnant women, and persons with weakened immune systems should avoid eating raw sprouts of any kind (including alfalfa, clover, radish, and mung bean sprouts).

Cook sprouts thoroughly to reduce the risk of illness. Cooking kills the harmful bacteria.

Request that raw sprouts not be added to your food. If you purchase a sandwich or salad at a restaurant or delicatessen, check to make sure that raw sprouts have not been added.


28 now sick with Salmonella Newport in 10 states from raw alfalfa sprouts

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The U.S. Centers for Disease Control reported that as of 11:00 AM EDT on May 26, 2010, a total of 28 individuals infected with a matching strain of Salmonella Newport have been reported from 10 states since March 1, 2010. The number of ill people identified in each state with this strain is as follows: AZ (2), CA (14), CO (1), ID (3), IL (1), MO (1), NM (1), NV (2), OR (1), and WI (2). Among those for whom information is available about when symptoms started, illnesses began between March 1, 2010 and May 7, 2010. Case-patients range in age from <1 to 75 years old, and the median age is 32 years. Sixty-four percent of patients are female. Among the 20 patients with available hospitalization information, 6 (30%) were hospitalized. No deaths have been reported.

Collaborative investigative efforts of many local, state, and federal public health, agriculture, and regulatory agencies have linked this outbreak to eating raw alfalfa sprouts. Interviews of case-patients found that most reported eating raw alfalfa sprouts before becoming ill. Some case-patients reported eating sprouts at restaurants; others purchased sprouts at grocery stores. The initial investigation traced the implicated raw alfalfa sprouts to a single sprout processor in California. Investigations are currently ongoing at the sprout processor.

On May 21, 2010, J.H. Caldwell and Sons Inc. of Maywood, CA, recalled several brands of alfalfa sprouts distributed to wholesale distributors, restaurants, delicatessens, and grocery stores.
 

Canadian government gives food safety advise to pregnant women

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The Canadian government is focusing on the importance of food safety for pregnant women.
 
Health Canada and the Canadian Food Inspection Agency are reminding women who are pregnant of the importance of food safety.
During pregnancy, both woman and unborn child are at an increased risk for foodborne illness. This is because a woman’s immune system is weakened during pregnancy, making it harder to fight off infections. The unborn baby’s immune system is also not developed enough to fight off harmful foodborne bacteria. For both mother and baby, foodborne illness can cause serious health problems.
It’s estimated that there are approximately 11 million cases of foodborne illnesses in Canada every year. Many of these illnesses could be prevented by following proper food handling and preparation techniques.
While it’s always important for Canadians to follow proper food safety steps, it’s especially important for women to pay close attention to food safety during pregnancy. To protect themselves and their unborn baby, pregnant women should follow the four key steps to food safety: Cook; Clean; Chill and Separate.
Caution
Pregnant women should also pay close attention to what they are eating during their pregnancy. Some foods are at a higher risk for foodborne illness than others.
Make sure to cook hot dogs and deli meats until they are steaming hot before eating them
Don’t eat raw or undercooked meat, poultry and seafood
Avoid refrigerated smoked fish or seafood
Avoid unpasteurized juice, cider and milk
Avoid soft and semi-soft cheeses made from raw or unpasteurized milk
Avoid refrigerated pâtés and meat spreads.
Avoid uncooked foods made from raw or unpasteurized eggs.
 
My wife and I are expecting our first child and when it comes to foods to avoid during pregnancy, my radar is in full gear. I just finished writing a paper, more like an assignment, on the risks of consuming raw sprouts. Sprouts are everywhere and mixed into anything so half of the time one doesn’t even know they are eating them, considered a stealth food.
Pathogens frequently isolated from raw sprouts include Salmonella, Escherichia coli 0157:H7, Bacillus cereus, Listeria monocytogenes, Yersinia enterocolitica, and Shigella species. Since it is impossible to guarantee a pathogen free sprout product, avoidance is the best measure. Sprouts are mentioned in the list, just have to dig further.