FDA and Virginia to Henry’s Farm: you can’t sell sprouts anymore

Posted on March 3, 2016 by Ben Chapman

Sometimes it’s time for a career change.

Folks change jobs for lots of reasons: boredom, a new challenge, opportunity, and others.

Or because of a consent decree of permanent injunction from a federal court.

According to an FDA news release, a Virginia soy bean sprout company Henry’s Farm Inc and owner Soo C. Park are not allowed to receive, process, manufacture, prepare, pack, hold or distribute ready-to-eat soybean and mung-bean sprouts.

Henry’s farm has been the example of a bad food safety culture with FDA warning them that the place was a dump in 2012. And the situation continued in 2014. And then a recall in 2015.

The FDA worked with the Virginia Department of Agriculture and Consumer Services (VDACS) in conjunction with the Virginia Rapid Response Team to conduct multiple inspections and collect an extensive amount of environmental, in-process, and finished sprout product samples from Henry’s Farm, Inc., several of which tested positive for Listeria monocytogenes (L. mono).

Under the consent decree, the company cannot process or distribute food until they demonstrate that its facility and processing equipment are suitable to prevent contamination in the food that it processes, prepares, stores and handles. Henry’s Farm, Inc. must, among other things, retain an independent laboratory to collect and analyze samples for the presence of L. mono, retain an independent sanitation expert and develop a program to control L. mono and to eliminate unsanitary conditions at its facility. Once the company is permitted to resume operations, the FDA may still require the company to take action if the agency discovers future violations of food safety practices.

Raw sprouts: ‘Never underestimate the power of denial’

Posted on February 28, 2016 by Douglas Powell

With two new sproutbreaks in the U.S. in the past month, this supposed health food has again come under scrutiny. Wal-Mart and Kroger stopped offering raw sprouts for sale years ago.

Our friend Bill Marler did some math on our spreadsheet and figures 75 outbreaks internationally (that we know of) since 1973 sickening at least and over 11,000 people.

A table of sprout-related outbreaks can be found at https://barfblog.com/wp-content/uploads/2016/02/Sprout-associated-outbreaks-2-24-16.xlsx

We published a paper documenting the decades of failed risk communication in 2012. Abstract below.

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.

Do labels work? Should sprouts come with a warning label?

Posted on February 26, 2016 by Douglas Powell

NPR reports that for something many deem a “health food,” sprouts regularly appear on official outbreak lists. Since 1998 there have been at least 49 foodborne outbreaks, including 24 multi-state outbreaks and 1,737 illnesses tied to sprouts, according to a tally kept by Colorado State University.

Sandwich chain Jimmy John’s experienced multiple outbreaks linked to sprouts in 2008, 2009, 2010 and 2012. Sprouts are still on the menu, but place your order online, and a less than appetizing warning pops up: “The consumption of raw sprouts may result in an increased risk of foodborne illness and poses a health risk to everyone. Click ‘Yes’ if you understand the potential risks, or ‘Cancel’ if you’d like to continue without adding sprouts.”

Jimmy John’s may feel comfortable behind their warning label, but offering sprouts is a risk that Kroger and Wal-Mart no longer take — both grocery retailers have deemed sprouts too dangerous to sell. In announcing its decision in 2012, Kroger said it was based on a “thorough, science-based” review.

Sprout seeds need warmth and humidity to grow — which also happen to be ideal conditions for pathogens to flourish. Because of the number of outbreaks associated with sprouts, the FDA developed special requirements for sprout growers within the Food Modernization and Safety Act that is just going into effect. A few years ago, the agency also helped launch the Sprout Safety Alliance, with the Institute for Food Safety and Health at the Illinois Institute of Technology.

Linda Harris, a microbiologist at University of California, Davis, says sprouts continue to be a problem because they’re challenging. Whether they’re alfalfa, mung bean, red clover or radish sprouts, they’re grown in warm environments and usually eaten raw.

“Efforts to reduce risk include testing seed, testing seed water. Soaking seed in sanitizers is another — none of which are foolproof,” says Harris. “It reduces risk, but the fact is, we still see outbreaks on a regular basis.”

Continued outbreaks are one reason lawyer Bill Marler has been crusading for a warning label similar to the one adopted by Jimmy John’s. At least, until a magic bullet emerges to fix the problem. Harris says that hasn’t happened yet.

“I think there’s been an effort to find some solution, but honestly, as a microbiologist, I think [sprouts are] always going to be a higher-risk product, at least under current technology,” says Harris.

9 sick with E. coli O157: Jack & The Green Sprouts

Posted on February 26, 2016 by Douglas Powell

The U.S. Centers for Disease Control and Prevention reports that nine people infected with the outbreak strain of Shiga toxin-producing Escherichia coli O157 (STEC O157) have been reported from two states: Minnesota (7) and Wisconsin (2).

Two ill people have been hospitalized. No one has developed hemolytic uremic syndrome, a type of kidney failure, and no deaths have been reported.

Collaborative investigative efforts of state, local, and federal public health and regulatory officials indicate that alfalfa sprouts produced by Jack & The Green Sprouts of River Falls, Wisconsin are a likely source of this outbreak. These sprouts may be contaminated with STECO157 and are not safe to eat.

Of the eight people interviewed, all eight (100%) ill people reported eating or maybe eating alfalfa sprouts or menu items containing alfalfa sprouts in the week before they became ill.

Illnesses started on dates ranging from January 17, 2016 to February 8, 2016. Ill people range in age from 17 years to 84, with a median age of 28. Sixty-six percent of ill people are female.

State and local health and regulatory officials performed traceback investigations from seven different locations where ill people ate or bought alfalfa sprouts. These investigations indicated that Jack & The Green Sprouts supplied alfalfa sprouts to all seven locations.

We recommend that consumers do not eat and restaurants and other retailers do not sell or serve alfalfa sprouts produced by Jack & The Green Sprouts at this time.

This outbreak does not appear to be related to the ongoing multistate outbreak of Salmonella Muenchen infections linked to alfalfa sprouts produced by Sweetwater Farms of Inman, Kansas.

This investigation is ongoing, and we will update the public when more information becomes available.

9 sick with E. coli O157: Sprouts strike again and again and again

Posted on February 25, 2016 by Douglas Powell

A day after publicly announcing that nine people were sick from Salmonella in sprouts in Kansas and Oklahoma, nine people have been sickened with E. coli O157:H7 in alfalfa sprouts in Minnesota and Wisconsin.

Minnesota health and agriculture officials are looking into an outbreak of foodborne illness tied to alfalfa sprouts produced by the firm Jack & The Green Sprouts.

Routine disease monitoring identified seven cases of E. coli in January and early February, all with the same DNA fingerprint, the Minnesota Health Department said in a statement Wednesday. The illness affected people ages 18 to 84; five were female. Four were in the Twin Cities metro area, with three in greater Minnesota. Two were hospitalized, and all have recovered, the department said.

Two additional Wisconsin cases were considered part of the outbreak, but no one was hospitalized.

Sprouts are a well-known source of foodborne illness, and epidemiologist Amy Saupe said there aren’t many ways to minimize the risk.

“It can’t be washed off, so even if people are being diligent and washing their sprouts prior to eating them, that won’t actually help at all to remove any of that bacterial contamination,” she said. “They can be thoroughly cooked before eating them, that can lower the risk. However these particular sprouts should definitely not be eaten at all.”

Jack & The Green Sprouts is based in River Falls, Wis., and distributes alfalfa sprouts to states in the upper Midwest and possibly other states. Minnesota health officials urged retailers and restaurants to not sell or serve alfalfa sprouts produced by Jack & The Green Sprouts and said consumers should not eat them at this time.

“The seven Minnesota cases and at least one of the Wisconsin cases were exposed to implicated alfalfa sprouts from a variety of locations, including grocery/cooperative stores, restaurants, salad bars and commercial food service,” the state health agency said.

A table of sprout-related outbreaks can be found at https://barfblog.com/wp-content/uploads/2016/02/Sprout-associated-outbreaks-2-24-16.xlsx

Alfalfa sprout-linked Salmonella Muenchen outbreak cluster grows to 13

Posted on February 23, 2016 by Ben Chapman

The good folks at the U.S Centers for Disease Control and Prevention (CDC) released an update on the multi-state Salmonella Muenchen outbreak today. Thirteen illnesses in four states, going back to December. CDC says, ‘The information available to date indicates that alfalfa sprouts produced by Sweetwater Farms may be contaminated with Salmonella and are not safe to eat.’

Yep.

A table of sprout-related outbreaks can be downloaded here. Over 11,000 confirmed illnesses have been linked to sprouts in at least 73 outbreaks since 1973.

A total of 13 people infected with the outbreak strain of SalmonellaMuenchen have been reported from four states. The number of ill people identified in each state is as follows: Kansas (5), Missouri (3), Oklahoma (3), and Pennsylvania (2).

Illnesses started on dates ranging from December 1, 2015 to January 21, 2016. Ill people range in age from 18 years to 73, with a median age of 51. Ninety-two percent of ill people are female. Among 13 ill people with available information, 5 reported being hospitalized, and no deaths have been reported.

In interviews, ill people answered questions about foods eaten and other exposures in the week before they became ill. Of the 12 ill people who were interviewed, 10 (83%) reported eating or possibly eating sprouts in the week before illness started. When asked about the type of sprouts eaten, nine (90%) of these ten ill people reported eating alfalfa sprouts. One ill person reported purchasing Sweetwater Farms brand alfalfa sprouts from a grocery store.

State and local health and regulatory officials performed traceback investigations from five different restaurant locations where ill people ate sprouts. These investigations indicated that Sweetwater Farms supplied alfalfa sprouts to all five locations.

Laboratory testing isolated Salmonella from samples of irrigation water and alfalfa sprouts collected during a recent inspection at Sweetwater Farms. Further testing is ongoing to determine the type and DNA fingerprint of Salmonella isolated in these samples.

Sprouts strike again: 8 sick in KS, OK with Salmonella

Posted on February 23, 2016 by Douglas Powell

Five people in Kansas and three in Oklahoma became ill after eating sprouts between early December and late January from Sweetwater Farms, Inman, Kan., according to a Kansas Department of Health and Environment news release.

Five people in Kansas have become ill as part of this outbreak after consuming sprouts from Sweetwater Farms, Inman, KS. The last date of illness was January 21 in a Kansas resident. In addition, three residents from Oklahoma also have Salmonella infections that match the outbreak strain.

Sweetwater Farms was inspected and samples collected of irrigation water and product have tested positive for Salmonella bacteria although the strain has not yet been identified.

Sweetwater Farms has decided to voluntarily recall sprouts in lot 042016. Kansas Department of Health and Environment recommends that people not consume any sprout product from Sweetwater Farms at this time.

A table of sprout-related outbreaks can be found at https://barfblog.com/wp-content/uploads/2016/02/Sprout-associated-outbreaks-2-23-16.xlsx

It’s a real health advantage (not): Salmonella in sprouted seeds again

Posted on February 13, 2016 by Douglas Powell

Advantage Health Matters is recalling Organic Traditions brand Sprouted Flax Seed Powder and Sprouted Chia & Flax Seed Powder from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled products.

Check to see if you have recalled products in your home. Recalled products should be thrown out or returned to the store where they were purchased.

Food contaminated with Salmonella may not look or smell spoiled but can still make you sick. Young children, pregnant women, the elderly and people with weakened immune systems may contract serious and sometimes deadly infections. Healthy people may experience short-term symptoms such as fever, headache, vomiting, nausea, abdominal cramps and diarrhea. Long-term complications may include severe arthritis.

This recall was triggered by Canadian Food Inspection Agency (CFIA) test results. The CFIA is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.

The CFIA is verifying that industry is removing recalled product from the marketplace.

There have been no reported illnesses associated with the consumption of these products.

‘The headaches are all gone, and it’s morning in this song’

Posted on December 22, 2015 by Douglas Powell

From the song, Hawaii, by Canadian icons, Max Webster.

Last day on the beach at Coolangatta. The pork and apples I had for dinner were decent, but I didn’t order a side of sprouts.

The beach on the Pacific Ocean, 4:30 a.m. A few surfers already out, but not going to get much on this calm morning.

Advice ain’t adherence: Sprout safety in Australia

Posted on November 1, 2015 by Douglas Powell

Australia’s Food Safety Information Council says that outbreaks of foodborne illness have been associated with eating seed sprouts. Most seed sprouts are consumed raw, therefore do not receive any form of heat treatment prior to consumption which would inactivate pathogens (if present). A 2005 Salmonella outbreak in WA of 125 cases was linked to alfalfa sprouts and a 2006 Salmonella outbreak of 15 cases in Victoria was linked to alfalfa sprouts.

To eat bean sprouts safely adhere to the use by date displayed on seed sprout packaging and follow storage directions on the seed sprout packaging and store seed sprouts at 5ºC or below. Avoid cross contamination from other risky foods such as meat or poultry. Washing sprouts has been found to be not very effective as laboratory studies have shown that bacteria can be internalised in the sprouts, making it difficult wash off/sanitise, and bacteria can be protected in a biofilm on the sprout surface. People in the 4 vulnerable demographics (young children, people 70+, immune-compromised or pregnant) should not eat uncooked sprouts of any kind.

That’s all good advice. But not enough.

Wal-Mart stopped selling raw sprouts a few years ago because they could not get a consistently safe supply. Raw sprouts are one of the few foods I will not eat, yet it is impossible to get a sandwich, in Australia, without sprouts or sprout remnants. And this pic (right)? It’s from an Australian hospital, home to the immunocompromised and pregnant.

As I always tell my kids, whether at home or the arena, less talk, more action.

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