FSnet Aug

FSnet Aug. 11/08

Last FSnet was Aug. 10, not Oct. 10, 2008

BLOG: E. coli cases linked to Nebraska Beef in cases now linked to Georgia, Ohio, Michigan, Kentucky, New York, Utah, Indiana, California, Colorado, Connecticut, Idaho, Illinois, Massachusetts, New Jersey, New Mexico, Pennsylvania, Virginia, and Canada

BLOG: More on Whole Foods's beef recall

HAWAII firm recalls pork products due to possible listeria contamination

Health Canada reminds Canadians about the risks in eating sprouts

NEW ZEALAND: Caution urged on use of untreated milk for cheese

MASSACHUSETTS: Officials call 'state of emergency' over E. coli in tap water

Farmers' markets growing in KENTUCKY

OHIO: Restaurant inspection report

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Last FSnet was Aug. 10, not Oct. 10, 2008
10.aug.08
FSnet
Doug Powell
The last FSnet sent out was incorrectly dated Oct. 10, 208 when it was Aug. 10, 2008.

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BLOG: E. coli cases linked to Nebraska Beef in cases now linked to Georgia, Ohio, Michigan, Kentucky, New York, Utah, Indiana, California, Colorado, Connecticut, Idaho, Illinois, Massachusetts, New Jersey, New Mexico, Pennsylvania, Virginia, and Canada
11.aug.08
Marler Blog
Food Poisoning Attorney
http://www.marlerblog.com/2008/08/articles/legal-cases/e-coli-cases-linked-to-nebraska-beef-in-cases-now-linked-to-georgia-ohio-michigan-kentucky-new-york-utah-indiana-california-colorado-connecticut-idaho-illinois-massachusetts-new-jersey-new-mexico-pennsylvania-virginia-and-canada/index.html
Here we go again - Blog Release
Lawsuits Build Against Nebraska Beef as New Recall is Announced
A second Georgia lawsuit arising from E. coli tainted meat sourced from Nebraska Beef Ltd. was filed Friday, just as the beef processing company recalled another 1.2 million pounds of contaminated meat, bringing the total recalled in the last thirty days to over 6 million pounds. The complaint was filed against Nebraska Beef Ltd. in the U.S. District Court for the Middle District of Georgia, Valdosta Division on behalf of Lillie Ruth and Theron Richter of Colquitt County, Georgia.
A cluster of E. coli illnesses appeared in Colquitt County in late June, and was traced to the Barbeque Pit in Moultrie, Georgia. The restaurant closed voluntarily on July 3, and recently re-opened after almost a month of decontamination. As many as twelve customers of the Barbeque Pit developed E. coli, and four of the victims have developed Hemolytic Uremic Syndrome, or HUS. Mrs. Richter ate at the Barbeque Pit in Moultrie, GA twice in late June, and by July 1, required hospitalization. She tested positive for E. coli O157:H7 and remained in the hospital for a week.
"The first priority is to help these families with their medical bills, lost employment, and long-term care," said William Marler, the Richter's attorney. "However Nebraska Beef and other meat processors need to realize that the customers they poison will not sit by and wait for the next recall. It is clear that the beef industry has dropped the reins on its food safety protocols—lately there has been a new E. coli outbreak every week somewhere in the US, and that means more families grappling with these life-threatening and life-altering illnesses. It has to stop."
The Georgia cases have been genetically matched to a multi-state outbreak, which includes Ohio, Michigan, Kentucky, New York, Utah, and Indiana. The illnesses have been traced to E. coli tainted meat from Nebraska Beef Ltd. of Omaha, NE, which was a supplier to the Barbeque Pit in Moultrie. At least 50 have fallen ill in the seven confirmed states. The new recall is responsible for up to 30 additional sicknesses in California, Colorado, Connecticut, Idaho, Illinois, Massachusetts, New Jersey, New Mexico, Pennsylvania, Virginia, and Canada. Recalls have also been announced by Whole Foods, Fred Meyer, City Market and King Soopers.

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BLOG: More on Whole Foods's beef recall
10.aug.08
Boston.com Blog
David Beard
http://www.boston.com/news/health/blog/2008/08/more_on_whole_f.html
The recall of Whole Foods Market ground beef sold between June 2 and Aug. 6 has shed a new spotlight on Nebraska Beef of Omaha, one of the country's largest meatpackers. Whole Foods has said it did not know that its vendor, Coleman Natural Foods, had used Nebraska Beef to process the meat.
Seven people in Massachusetts, from ages 3 to 60, sickened by E. coli had bought beef from Whole Foods stores in the Bay State, The Boston Globe has reported. The same strain has sickened 31 people in 12 states, the District of Columbia, and Canada, The Washington Post reported today. Whole Foods has asked customers to throw away the beef and bring in packaging or a receipt for a refund.
The Whole Foods ground beef was among 1.2 million pounds of Nebraska Beef recalled on Friday. The processor recalled 5 million pounds produced in May and June after its beef was blamed for another E. coli outbreak in seven states.
Today's Post article (click here for the full report) detailed sanitation violations over the past six years at Nebraska Beef, including these four points:
-- US Department of Agriculture shut down the plant three times in 2002 and 2003 for problems such as feces on carcasses, water dripping off pipes onto meat, paint peeling onto equipment and plugged-up meat wash sinks.
--In 2004 and early 2005, Nebraska Beef was written up at least five times for not removing brains or spinal cords from the food supply, as required. The company corrected the problems. Those parts may be infected with bovine spongiform encephalopathy, or mad cow disease.
--US inspectors in August 2006 threatened to suspend Nebraska Beef operations for not following requirements for controlling E. coli. The company corrected the problem a week later, USDA records show.
--Also in 2006, Minnesota health officials blamed Nebraska Beef for sickening 17 people who ate meatballs at a church potluck in rural Minnesota. Several victims filed lawsuits against Nebraska Beef, including the family of a woman who died.
William M. Lamson Jr., a Nebraska Beef spokesman, told the Post the company and the USDA have increased testing of its meat. It has found no E. coli in products made since July 8.
(Update Sunday evening: A Whole Foods spokesman e-mailed to emphasize that the recall was a "voluntary multi-state recall'' -- not nationwide, but 24 states, the District of Columbia and Canada. A related release said that the states involved were Massachusetts and Pennsylvania and added that the company was "broadening the voluntary recall to the following states out of an abundance of caution'' -- Connecticut, Maine, Rhode Island, Florida, New Jersey, New York, Kentucky, Maryland, Ohio, Pennsylvania, Virginia, Alabama, Georgia, North Carolina, South Carolina, Tennessee, Illinois, Michigan, Minnesota, Missouri, Nebraska, and Wisconsin.)

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HAWAII firm recalls pork products due to possible listeria contamination
11.aug.08
Food Safety and Inspection Services
Laura Reiser
http://www.fsis.usda.gov/News_&_Events/Recall_030_2008_Release/index.asp
WASHINGTON -– Palama Holdings, LLC, a Kapolei, Hawaii, establishment, is recalling approximately 4,535 pounds of fully cooked pork products because they may be contaminated with Listeria monocytogenes, the U.S. Department of Agriculture's Food Safety and Inspection Service announced today.
The following product is subject to recall: [View Label]
*16-oz. bags of "MAY'S HAWAII KALUA BRAND PORK (WITH UP TO TWELVE PERCENT SOLUTION ADDED), FULLY COOKED, SMOKE FLAVOR ADDED." Each bag bears the establishment number "EST. 11077" inside the USDA mark of inspection, as well as a freeze-by date of "9/17/08" or "9/20/08." These 16-oz. bags available for retail purchase are distributed in packages of three, which are shipped in cases of 15 packages each. Each case is labeled "MAY'S KALUA BRAND PORK, 15 PACKAGES/3 LB EACH" and bears the case code "325466."
*10-pound cases of "MAY'S KALUA BRAND PORK." Each case bears the establishment number "EST. 11077" inside the USDA mark of inspection as well as a date code "21708" and a case code "325469." Each case contains two 5-pound packages intended for food service use.
The pork products were produced on Aug. 4 and Aug. 7, 2008, and were distributed to food service and retail establishments in Hawaii to the islands of Hawaii, Kauai, Maui and Oahu.
The problem was discovered by FSIS routine microbiological testing. FSIS has received no reports of illness associated with consumption of this product. Anyone with signs or symptoms of foodborne illness should consult a medical professional.
Consumption of food contaminated with Listeria monocytogenes can cause listeriosis, an uncommon but potentially fatal disease. Healthy people rarely contract listeriosis. However, listeriosis can cause miscarriages and stillbirths, and can also cause serious and sometimes fatal infections in those with weak immune systems, such as infants, the elderly, and persons with HIV infection or undergoing chemotherapy. Infection can spread to the nervous system, resulting in high fever, severe headache, neck stiffness, nausea, confusion and convulsions.
Media with questions about the recall should call company Chief Executive Officer Bill Loose at (808) 682-8362. Consumers with questions about the recall should call company Vice President of Sales Lionel Yokoyama at (808) 682-8368.

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Health Canada reminds Canadians about the risks in eating sprouts
11.aug.08
Health Article News
Health Canada?
http://www.all-healthtalk.com/health-canada-reminds-canadians-about-the-risks-in-eating-sprouts.html
With the release of its new policy on sprouts, Health Canada is reminding Canadians that raw or undercooked sprouts should not be eaten by children, the elderly or those with weakened immune systems.
Sprouts, including mung bean and alfalfa sprouts, continue to be a popular choice for Canadians as a low-calorie, healthy ingredient in many dishes.
These foods, however, may carry harmful bacteria such as Salmonella and E. coli O157:H7, which can lead to serious illness.
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. The most recent in Canada was in the fall of 2005, when more than 648 cases of Salmonella were reported in Ontario.
Children, the elderly 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.
Healthy adults who choose to eat sprouts should take precautions to reduce their risk of exposure to sprout-borne bacteria. When purchasing sprouts, always select crisp ones that have been refrigerated and avoid those that appear dark or smell musty. Always use tongs or a glove to place the sprouts in a plastic bag. If possible, when eating in a restaurant always make sure that the sprouts are fully cooked.
Symptoms from Salmonella usually occur 12 to 36 hours after eating contaminated food while symptoms from E. coli O157:H7 can occur within two to 10 days. Symptoms can include vomiting, stomach cramps, and fever. People who experience these symptoms should contact a doctor immediately. In extreme cases, E. coli O157:H7 can lead to acute kidney failure or even death.
Health Canada and the Canadian Food Inspection Agency continue to work with producers to develop and implement best practices that will reduce the chances of sprouts becoming contaminated. Health Canada's new Policy on Managing Health Risks Associated with the Consumption of Sprouted Seeds and Beans was recently released with this in mind.

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NEW ZEALAND: Caution urged on use of untreated milk for cheese
11.aug.08
Otago Daily Times
Elspeth McLean
http://www.odt.co.nz/news/national/17189/caution-urged-use-untreated-milk-cheese
Any relaxation of regulations over the use of raw milk in cheesemaking will need to ensure standards apply equally to all cheesemakers, two Otago producers say.
New Zealand's Food Safety Authority is looking at relaxing its stance on longstanding prohibitions designed to protect the public from illness caused by raw milk.
Dozens of infectious diseases from bacteria such as salmonella, campylobacter, listeria, e.coli and Tb have been linked to the consumption of untreated milk.
The agency is proposing a framework allowing a wider variety of raw milk cheeses and other products to be produced and sold in New Zealand and there is a similar push in Australia.
The managing-director of Whitestone Cheese in Oamaru, Bob Berry, said he would be watching possible changes to the regulations with interest. He believes there will be demand for cheese made with raw milk, but it will be limited.
He expects standards to be extremely stringent, particularly for soft cheeses.
His factory would be interested in making specialty cheeses from raw milk, but he would be waiting to see the restrictions.
Evansdale Cheese owner Colin Dennison said his factory near Waikouaiti was designed to use pasteurised milk, which he considered produced a much more consistent product.
Cheeses made from non-pasteurised milk could be "lovely", but they could also be "bloody awful stuff", he said.
Mr Dennison said his factory did not make the types of hard cheeses most suited to the use of raw milk and he would not like to see the use of raw milk extended to soft cheeses.

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MASSACHUSETTS: Officials call 'state of emergency' over E. coli in tap water
10.aug.08
MyFox Boston
http://www.myfoxboston.com/myfox/pages/News/Detail?contentId=7176104&version=2&locale=EN-US&layoutCode=TSTY&pageId=3.2.1
PEMBROKE, Mass. -- Officials in Pembroke have declared a state of emergency after E. coli was found in the town's water system last week.
Bottled water is set to be delivered to the town Sunday night and it will be available to residents on Monday. Residents can pick up the water from 8 a.m. to 8 p.m.
Officials are urging residents to boil water and keep it boiling for one minute before letting it cool. Meanwhile,the public works department continues to flush out the system, and officials plan to search for the source of the bacteria on Monday.

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Farmers' markets growing in KENTUCKY
10.aug.08
Associated Press
WZTV FOX 17/Nashville
http://www.wztv.com/template/inews_wire/wires.regional.ky/3553bb21-www.fox17.com.shtml
FRANKFORT, Ky. -- Maybe it's high gas prices, or this summer's salmonella produce scare. But Paducah grower Danny Garrett says his produce business selling fresh veggies at a roadside store and a local farmer's market is up this year.
Farmers' markets are growing in numbers across Kentucky and the state has been ramping up its efforts promoting farmers' markets.
Agriculture Department spokesman Bill Clary says four years ago there were about 85 farmers' markets in Kentucky and now there are about 120.
Farmer Jonathan Hostetler says he thinks the recent national salmonella scare involving tomatoes and peppers has helped local growers because consumers want to know who's growing their produce.

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