E. coli 0157:H7, is a dangerous, sometimes deadly strain of the E. coli bacteria.  E. coli 0157:H7 can cause intestinal bleeding, bloody diarrhea, vomiting, extreme nausea and cramping.   Infection can also cause hemolytic uremic syndrome (HUS), a sometimes fatal secondary condition that destroys red blood cells and causes renal failure.  E. coli infection and HUS are especially dangerous to children; shockingly two-thirds of the victims in this outbreak are under the age of 19.

E. coli O157:H7 in any food product is unacceptable, but in cookies, it’s particularly problematic because many of the consumers are very young.  That is a population that is particularly vulnerable to the most tragic consequences of the E .coli poisoning.

The FDA is warning all customers not to eat or handle any remaining product due to the possibility of contamination or cross-contamination with this particularly virulent strain of the E. coli bacteria.  Since March 2009, there have been 70 reports of E. coli 0157:H7 infections in 29 states that may be linked to eating or handling Nestle Toll House Cookies.

E. coli is a food borne illness especially dangerous to children, those with compromised immune systems and the elderly.  In some cases, the E. coli 0157:H7 strain can lead to hemolytic uremic syndrome (HUS), a secondary condition that attacks red blood cells and can lead to renal failure. Although rare, hemolytic uremic syndrome (HUS) is a serious and potentially fatal condition.

If you or a loved one had experienced symptoms of E. coli such as nausea, abdominal cramps, watery or bloody diarrhea, fever and fatigue and have consumed or handled any Nestle refrigerated cookie dough, you are urged to seek medical treatment and contact your local health authorities.

E. coli strains each have unique DNA structures which help in identifying potential links between illnesses and sources of outbreak.  If you or a loved one is being treated for symptoms of E. coli and have consumed or handled Nestle cookie dough, ask your doctor about having a “PFGE” taken.  This simple test can identify your particular strain of E. coli and possibly link it back to the source of the outbreak.

Beef Recalled for E Coli O157:H7

On May 21, 2009 the USDA’s Food Safety & Inspection Services (FSIS) issued a Class I recall, the most serious type of recall, on nearly 100,000 lbs of ground beef products produced by Valley Meats of Coal Valley, Illinois.  The meat is believed to be contaminated with E. coli O157:H7. This type of E. Coli infection can lead to the dangerous and sometimes fatal disease hemolytic uremic syndrome (HUS), which is associated with high blood pressure, swelling of the extremities or the entire body, and possibly eventual kidney failure and death.

The recall was prompted by the discovery through epidemiological investigation of E. coli O157:H7 illnesses in groups of people in three states. In other words, people have already been sickened by products related to this recall.  Additional reports of illness are expected.

The meat was produced in March and distributed in 10-pound to 40-pound packages.  The tainted beef was sold under brand names such as 3S, Grillmaster, J&B, Klub, Thick ‘N Savory and Ultimate.  A list of all recalled items can be food on this E. Coli recall update.

The Cleveland Department of Health announced that a young girl died over the weekend due to what is believed to be an infection with e. Coli 0157:H7.  It is believed that the girl consumed tainted meat produced by Valley Meats and likely suffered from hemolytic uremic syndrome (HUS), which may have caused her death.  Three others have reported infections including a 3-year-old girl, a 24-year-old man and a 71-year-old man.  These three have recovered or are currently recovering from their injuries.  Additional infections are likely to be reported.

The WHO and other health authorities continue to insist that there is no danger of contracting H1N1 flu from appropriately cooked pork products. Nevertheless, garden-variety caution is of course called for in our kitchens with the handling and cooking of all meats including pork.

The USDA Food Safety and Inspection Service recommends cooking all cuts of pork to an internal temperature of at least 160F. Following general guidelines of cleanliness-such as thorough washing of hands and kitchen surfaces, avoidance of cross-contamination, and proper refrigeration-can help prevent many strains of foodborne illness, including Salmonella, E. coli, Campylobacter, and Listeria monocytogenes.

Other foodborne pathogens associated with pork:

◦ Trichinella spiralis (trichinae) – Parasites

◦ Staphylococcus aureus (staph) – Bacteria

◦ Mold – some types can produce mycotoxins

Appropriate processing, curing, handling, and cooking of pork should eliminate the risk of food poisoning from these pathogens.

No one spoke against the bill and not one representative in the committee opposed the new legislation which may indicate easy passage in the full House and Senate. Apparently our representatives are listening to their constituents who are concerned about saving lives in auto crashes. Only one in three people use back seat belts according to the latest surveys but a disproportionate amount of car crash fatalities involve back seat passengers. Passage of this law makes economic sense and most importantly, will save lives.

An outbreak of Salmonella poisoning (or Salmonellosis) in Canada may be associated with contaminated melons. Salmonella bacteria in the soil can easily cling to the pitted surface of ground-growing melons and can be transferred to the edible flesh of the fruit if the rind is not properly cleaned before being cut. Salmonella infection presents with symptoms of nausea, vomiting, diarrhea, abdominal cramps and fever, and anyone suspected of Salmonella exposure should seek medical attention.

Five-gallon plastic jugs of chopped onions sold in Oakland, California, and distributed throughout the San Francisco Bay area are being recalled by CJ United Corporation, due to potential Salmonella contamination.

A “bleach-like substance” in bottled water from a Southern California school vending machine seems to have made twelve junior high students ill. The FBI sent a hazardous materials team to investigate, while the Pepsi Bottling Group insists their company is not to blame.

Based on published reports, it seems that the Louisiana Department of Health has fielded at least 350 calls from homeowners concerned about Chinese drywall in their homes. The problematic Chinese drywall is made with high levels of sulfur. The sulfur emits a strong odor. Some complain that the high sulfur content in the Chinese drywall also causes many home appliances to corrode and break. Public officials are obviously taking this matter seriously and we applaud their actions in protecting the public health.

The FDA is now investigating Setton International Foods Inc. of Commack, N.Y. which is a company related to Setton Pistachio of Terra Bella Inc. It’s been reported that officials at the New York plant said they had stopped shipping pistachios and addressed health and safety problems found inside the plant.

Last month, according to reports, New York agricultural authorities discovered nearly two dozen dead cockroaches, rodent droppings and one live cockroach inside the New York plant. The plant failed its state health inspection and, according to reports, inspectors recently went back to swab the plant and take food samples to be tested for salmonella and other pathogens. Test results are pending, so stay tuned.

The FDA and the California Department of Public Health (CDPH) are investigating Salmonella contamination in pistachio products sold by Setton Pistachio of Terra Bella Inc, Calif. The company has stopped all distribution of processed pistachios and will issue a voluntary recall involving approximately 1 million pounds of its products. Because the pistachios were used as ingredients in a variety of foods, it is likely this recall will impact many products. In addition, the investigation at the company is ongoing and may lead to additional pistachio product recalls.

The contamination involves multiple strains of Salmonella. Salmonella can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Thus far, several illnesses have been reported by consumers that may be associated with the pistachios. It is not yet known whether any of the Salmonella strains found in the pistachio products are linked to an outbreak. The FDA is conducting genetic testing of the samples to pursue all links.

FDA is working closely with the pistachio industry and recommends that consumers avoid eating pistachio products until further information is available about the scope of affected products.

FDA will provide a searchable database of affected products at www.fda.gov and will continue to update the public.

Find out more about the pistachio salmonella outbreak.

Shigella is a bacterial infection typically contracted after consuming water or foods that have been contaminated by fecal matter.  Here is more information about Shigella.

If you think that you may have been exposed to Shigella or any other type of food borne illness, you should talk to your doctor and the health department.

Mmmm...E Coli

While scientists are not sure why, they nevertheless have observed that April through September is considered the “high prevalence” season for EColi 0157 – the toxin-producing bacteria that can cause kidney failure and death.

The Centers for Disease Control and Prevention estimates that there are as many as 70,000 victims of E. coli every year. So, in an effort to combat this year, the USDA will take more beef samples – up to four times a month (that’s 48 times a year) – at plants that produce more than 250,000 pounds a day and less frequently at smaller plants.

Last year, they collected only 24 samples from each producer. Sounds good, right? Well, not so fast. Although it looks like a step in the right direction, some food safety advocates think it’s’ not enough The USDA does not require meat processors to hold the beef while the test results come back – so they are free to send the meat into the marketplace not knowing if contamination exists or not.

So, no matter how many tests are performed, if a lot of beef is contaminated, it can still get into the food supply. This is unacceptable. The industry must take more initiative to ensure its meat is free from contamination. If not, the government should step in with more stringent regulations.