Marler Blog - Providing commentary on food poisoning outbreaks & litigation

The recall is being expanded as a result of a confirmed finding of Salmonella in an unopened salami product reported by the Illinois Department of Public Health.

According to FSIS release, Daniele International Inc., an establishment with operations in Pascoag and Mapleville, R.I., is expanding its January 23 recall to include approximately 17,235 pounds of ready-to-eat (RTE) varieties of Italian sausage products, including salami/salame, that may be contaminated with Salmonella. 1,240,000 pounds had already been recalled.

The recall is being expanded as a result of a confirmed finding of Salmonella in an unopened salami product reported by the Illinois Department of Public Health. The product was sampled during the course of an ongoing investigation of a multi-state outbreak of Salmonella serotype Montevideo illnesses. The product tested was not included in the previous recall (FSIS Recall 006-2010) issued January 23, but is similar to products bought by customers who later became sick in the Montevideo investigation. Product subject to the expanded recall may have been cross-contaminated with black pepper before it was packed. The company believes that black pepper is a possible source of Salmonella contamination.

Further testing is ongoing at a state health partner laboratory, and may determine if the product contained the Salmonella Montevideo strain associated with the multi-state outbreak. The Centers for Disease Control and Prevention (CDC), the Food and Drug Administration (FDA), FSIS, state health and agriculture departments, and Daniele International are cooperating in this investigation. The CDC has posted information about the multi-state outbreak on its website (http://www.cdc.gov/salmonella) but the investigation is ongoing, and has not yet definitively identified a food vehicle(s).

FSIS is continuing to work with the CDC, FDA, affected state public health partners, and the company on the investigation and will update the public on the progress of this investigation as information becomes available.

The products subject to recall include:

• Packages of “DANIELE HOT SOPRESSATA CALABRESE,” produced on 11/7/09, 12/16/09 and 12/18/09.
• Packages of “DANIELE SOPRESSATA CALABRESE,” produced on 12/16/09 and 12/18/09.
• Packages of “BOAR’S HEAD BRAND HOT SOPRESSATA CALABRESE,” produced on 11/28/09, 12/9/09 and 12/14/09.

Each package bears a label with establishment number “EST. 54” inside the USDA mark of inspection and weighs approximately 3 to 3.5 pounds. These products were distributed to retail establishments nationwide. When available, the retail distribution list(s) will be posted on FSIS’ website at http://www.fsis.usda.gov/FSIS_Recalls/ Open_Federal_Cases/index.asp.

Update - According to a press release from Daniele, the black pepper was sourced from Vietnam.

Sunday’s Atlanta Journal Constitution (AJC) said it all: “Blakely peanut illness: Little has changed since scare.”  Not only has Food Safety taken a back seat to nearly everything else in Washington DC, but the political theater that is always Washington has accomplished nothing in bringing justice to those 700, nor the families of the 9 who died.

Who can forget the PCA emails?

"Turn them loose," Parnell had told his plant manager in an internal e-mail disclosed at the House hearing. The e-mail referred to products that once were deemed contaminated but were cleared in a second test last year.

Parnell ordered products identified with salmonella to be shipped and quoting his complaints that tests discovering the contaminated food were "costing us huge $$$$$."

Parnell insisted that the outbreak did not start at his plant, calling that a misunderstanding by the media and public health officials. "No salmonella has been found anywhere else in our products, or in our plants, or in any unopened containers of our product."

Parnell complained to a worker after they notified him that salmonella had been found in more products. "I go thru this about once a week," he wrote in a June 2008 e-mail. "I will hold my breath .......... again."

As, the AJC noted:

As for possible criminal charges, a Georgia Bureau of Investigation spokesman said the agency dropped its investigation last year and left it to federal authorities. Federal agencies ranging from the U.S. Food and Drug Administration to the FBI to the U.S. Attorney in Macon declined to comment.

Families of victims waver between frustration and outrage. The primary target of their anger: Stewart Parnell, the Peanut Corp. chief executive. When he appeared before Congress last February he declined to answer questions about e-mails and other information that investigators say indicated he knowingly ordered contaminated peanut products sent to buyers.

Bill Marler, a Seattle attorney handling lawsuits for about 45 victims, said, “In 17 years of litigating every major food-borne illness outbreak in the U.S., I have not seen a clearer situation that demanded criminal prosecution.”

Parnell declined to speak with the AJC for this story. One of his lawyers, W. William Gust, said investigators have not contacted Parnell in about six months.

No wonder that people become disgusted with government.  True, Washington has had a few things on its plate, Health Care, Afghanistan, the Economy, etc.  However, food safety legislation passed overwhelmingly last July out of the House and made it out of the Senate HELP committee in the Fall.  Since then - nothing.

A criminal investigation and prosecution against Peanut Corporation of America (PCA), although talked about loudly by all in early 2009, has gone nowhere since. 

700 people and the families of 9 deserve and answer.

The CDC reports that a total of 202 individuals infected with a matching strain of Salmonella Montevideo have been reported from 42 states and District of Columbia since July 1, 2009. The number of ill persons identified in each state with this strain is as follows: AK (1), AL (2), AZ (5), CA (30), CO (4), CT (4), DC (1), DE (2), FL (3), GA (3), IA (1), ID (2), IL (11), IN (3), KS (3), LA (1), MA (12), MD (1), ME (1), MI (3), MN (4), MO (1), NC (9), ND (1), NE (1), NH (1), NJ (7), NM (2), NY (16), OH (9), OK (1), OR (9), PA (5), RI (2), SC (1), SD (3), TN (4), TX (7), UT (7), VA (1), WA (15), WV (1), and WY (2). Because this is a commonly occurring strain, public health investigators may determine that some of the illnesses are not part of this outbreak.

Among the persons with reported dates available, illnesses began between July 4, 2009 and January 11, 2010. Infected individuals range in age from < 1 year old to 93 years old and the median age is 37 years. Fifty-three percent of patients are male. Among the 148 patients with available information, 38 (26%) were hospitalized. No deaths have been reported.

Although officials from USDA, FSIS and FDA remain silent, as has Daniele Salami, both CIDRAP and Food Safety News reported Rhode Island Health Officials have named Wholesome Spice as the likely source of the Salmonella-tainted black pepper that has sickened 189 in 40 states. However, the country of origin of the black pepper is still unnamed.

Robert Roos, CIDRAP News Editor wrote in “Tests strengthen pepper link in Salmonella outbreak” and Dan Flynn, Food Safety News Editor wrote “Black Pepper Positive for Salmonella” that Annemarie Beardsworth, a spokeswoman for the Rhode Island Department of Health, reported findings from the department's tests of ground pepper from Daniele. "We got positive results for Salmonella, and the strain did match the national outbreak," she said. "The one caveat is the sample was from an opened container of ground pepper. That means it's the probable source of the outbreak. We do have samples from closed containers that are in the process of being tested."

The fact that the sample came from a previously opened container means the pepper could have been contaminated at Daniele rather than at the facility where it was produced, she noted. "We're pretty sure that it didn't get contaminated at Daniele, but we need a positive sample from a closed container to be absolutely 100% sure," she added. Beardsworth said the ground pepper came from a New York firm called Wholesome Spice, a distributor that sells ground pepper only to Daniele.

So, now, where did the black pepper originate from?

Or, Why the Silence of the Steaks and Perjury of the Peppers?

Everyone (in my world) has been following the two latest government and business food mishaps that have poisoned many of our fellow citizens over the last several months.

The first mishap, linked (apparently, in part) to blade-tenderized steaks from National Steak and Poultry has sickened 21 people from 16 states. Most victims became ill between mid-October and late November 2009. They ranged in age from 14 to 87 years. There have been 9 reported hospitalizations and 1 case of hemolytic uremic syndrome (HUS).

On December 24, 2009, FSIS issued a notice about a recall of 248,000 pounds of beef products from National Steak and Poultry that “may be contaminated with E. coli O157:H7.” The recall was issued after FSIS determined there was an association between non-intact steaks (blade-tenderized prior to further processing) and illnesses in Colorado, Iowa, Kansas, Michigan, South Dakota and Washington. The CDC has said that at least “some” of the illnesses appear to be associated with products subject to the FSIS recall. Rumor has it that a state (Minnesota, perhaps?) has ill people who ate hamburger, not blade-tenderized steaks.

That begs the question, why the silence of the steaks? Where did the National Steak and Poultry get the steaks? Where did the Minnesota hamburger (or trim) come from? Rumors are that it is from a Colorado facility (JBS Swift, perhaps?) that has seen its share of E. coli O157:H7 problems in the past. So, again why the silence of the steaks?

Mishap number two is linked to 189 people with a matching strain of Salmonella Montevideo being reported from 40 states since July 2009. According to the CDC, Illnesses began between July 2, 2009 and January 1, 2010 and infected individuals range in age from <1 year old to 88 years old and the median age is 37 years. 35 were hospitalized. The CDC also weighed in with this helpful bit of advice about the product poisoning us – it was a “widely distributed contaminated food product.”

Late at night on Friday, January 22, 2010, Daniele International Inc. recalled a sliced salami variety pack. On January 23, 2010, FSIS also issued a notice that Daniele International Inc. was recalling approximately 1,240,000 pounds of ready-to-eat varieties of Italian sausage products (including salame/salami). According to FSIS, this recall followed isolation of Salmonella in a private laboratory from a retail sample of a salami product produced by Daniele International. However, this Salmonella strain was different from the strains causing the outbreak. FSIS also added this helpful bit of advice: “It is possible that more than one food product may be causing illnesses.” In fact, FSIS also said that the company believes that black pepper “is the possible source of contamination.”

My friend over at efoodalert posted tonight that the Rhode Island Department of Health has confirmed that Salmonella has been found in samples of ground black pepper taken from an open container at Daniele International, Inc. The Salmonella recovered from Daniele's black pepper matches the outbreak strain of Salmonella Montevideo that has sickened at least 189 individuals in 40 states. Interestingly, efoodalert posted days ago that the FDA had refused entry to 27 shipments of black pepper in the first six months of 2009 and that most of the consignments came from India. All of them were rejected because of Salmonella contamination.

So, we know that it is the pepper, but the company, FSIS and FDA remain silent? That too begs the question, why the perjury of the peppers?

Back to my main question, why do the US Government and US Business not believe in Capitalism? The one thing that makes capitalism – free markets – work is knowledge and transparency. If you know who poisoned you, you can stop buying food from them. However, here – especially here – the government and industry do everything they can to not tell us the facts. In both instances they put the information out on a holiday or a Friday night, so no one but a loser blogger would be paying attention. More importantly is the fact that they withhold information about the ultimate source of the contamination? Why not say whom the supplier of steaks and trim is? Why not let the public know who produced the peppers and where they are from?

Appl Environ Microbiol. 2010 Jan 15.

Xia X, Meng J, McDermott PF, Ayers S, Blickenstaff K, Tran TT, Abbott J, Zheng J, Zhao S. Department of Nutrition and Food Science, and Joint Institute for Food Safety and Applied Nutrition, University of Maryland, College Park, Maryland 20742; Center for Veterinary Medicine, Food and Drug Administration, Laurel, MD 20708; Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740.

To determine the presence of Shiga toxin-producing Escherichia coli (STEC) and other potentially diarrheagenic E. coli in retail meats, 7,258 E. coli isolates collected by the U. S. National Antimicrobial Resistance Monitoring System (NARMS) retail meat program from 2002 to 2007 were screened for Shiga toxin genes. In addition, 1,275 of the E. coli isolates recovered in 2006 were examined for virulence genes specific for other diarrheagenic E. coli. Seventeen isolates (16 from ground beef and 1 from pork chop) were positive for stx genes, including five for both stx1 and stx2, two for stx1 and 10 for stx2. The 17 STEC belonged to 10 serotypes: O83:H8, O8:H16, O15:H16, O15:H17, O88:H38, ONT:H51, ONT:H2, ONT:H10, ONT:H7 and ONT:H46. None of the STEC isolates contained eae, whereas seven carried EHEC-hlyA. All except one STEC isolate exhibited toxic effects on Vero cells. DNA sequence analysis showed that stx2 from five STEC isolates encoded mucus-activatable Stx2d. Subtyping of the 17 STEC isolates by PFGE yielded 14 distinct restriction patterns. Among the 1, 275 isolates from 2006, 11 atypical enteropathogenic E. coli (EPEC) isolates in addition to three STEC were identified. This study demonstrated that retail meats, mainly ground beef, were contaminated with diverse STEC strains. The presence of atypical EPEC strains in retail meat is also of concern due to their potential to cause human infections.

Interestingly, we found somewhat similar results in testing we conducted in 2008 and presented at the VTEC Conference in 2009 - also provided the same to USDA/FSIS.  Again, these results underscore why FSIS should be paying attention to our petition to deem illness causing E. coli's adulterants.

According to the CDC, a total of 187 individuals infected with a matching strain of Salmonella Montevideo have been reported from 39 states since July 1, 2009. The number of ill persons identified in each state with this strain is as follows:

AL (2), AZ (5), CA (30), CO (3), CT (4), DE (2), FL (2), GA (3), IA (1), IL (11), IN (3), KS (3), LA (1), MA (12), MD (1), ME (1), MI (1), MN (4), MO (1), NC (9), ND (1), NE (1), NH (1), NJ (7), NY (15), OH (9), OK (1), OR (8), PA (3), RI (2), SC (1), SD (3), TN (4), TX (7), UT (7), VA (1), WA (14), WV (1), and WY (2). Because this is a commonly occurring strain, public health investigators may determine that some of the illnesses are not part of this outbreak.

Among the persons with reported dates available, illnesses began between July 2, 2009 and January 7, 2010. Infected individuals range in age from <1 year old to 88 years old and the median age is 36 years. Fifty-two percent of patients are male. Among the 133 patients with available information, 37 (28%) were hospitalized. No deaths have been reported.

During January 16-21, 2010, CDC and public health officials in multiple states conducted an epidemiologic study by comparing foods eaten by 39 ill and 39 well persons. Preliminary analysis of this study has suggested salami as a possible source of illness. Ill persons (51 percent) were significantly more likely than well persons (15 percent) to report eating salami. Additionally, 11 ill persons have been identified who purchased the same type of sliced salami variety pack at different grocery store locations before becoming ill. These data suggest this product may be the source of some of these illnesses. This sliced salami variety pack was recently recalled by Daniele International Inc. On January 23, 2010, FSIS issued a notice that Daniele International Inc. is recalling approximately 1,240,000 pounds of ready-to-eat varieties of Italian sausage products (including salame/salami) in commerce and potentially available to customers in retail locations because they may be contaminated with Salmonella.

This recall followed isolation of Salmonella in a private laboratory from a retail sample of a salami product produced by Daniele International. FSIS reviewed and affirmed these private laboratory results. This Salmonella strain is different from the strains causing the outbreak. In addition, this product was different than the sliced salami variety pack purchased at different grocery store locations by the 11 ill persons. CDC and its public health partners are continuing the epidemiological investigation to verify that the outbreak is controlled, and to identify the specific products or ingredients that became contaminated and how the contamination occurred, and to identify any other food vehicles that may be involved. It is possible that more than one food product may be causing illnesses. The investigation is on-going.

Honestly, I have no idea, but then I suppose neither does the CDC, FSIS, FDA or Daniele.

With the CDC telling us that the Salmonella Montevideo outbreak was caused by “a widely distributed contaminated food product,” and with the FSIS citing Daniele’s belief that black pepper is a possible source of the contamination, I looked at the salt and pepper sitting on the table in a Sport’s Bar as I watched part of the Jets/Colts game, with some trepidation – especially given some recent pepper history.

In August 2008 the Canadian Food Inspection Agency (CFIA) and Pak National Foods Limited warned the public not to consume the National Black Pepper Powder because the product may be contaminated with Salmonella. The product had been distributed in Alberta and British Columbia. The importer, Pak National Foods Limited, Richmond, British Columbia, voluntarily recalled the affected product from the marketplace.

In March 2009 a Northern California company recalled two product lines: "Uncle Chen" white and black peppers and "Lian How" dry spices, after health officials identified Lian How-brand white pepper as the culprit in a recent Salmonella outbreak. At least 42 people had fallen sick in the ongoing, four-month outbreak. Three other states besides Washington have also been also affected: California, Nevada and Oregon.

In August 2009 Adams Extract and Spice announced a voluntary recall of products because they had the potential to be contaminated with Salmonella. The products contained a specific lot of ground red pepper supplied by Van de Vries Spice Corporation. This lot of ground red pepper initially tested negative for Salmonella. Subsequently, Adams Extract and Spice was informed that another sample drawn from the same lot was confirmed positive for Salmonella.

I am sure the CDC, FSIS, FDA and Daniele will work this out this week.

Not much new to report this morning on the now 1.25 million pound salami recall by Daniele from Costco, Walmart, Sam's Club, Kroger and on Amazon.com. Most were sold under the Daniele brand, but several items with the Boar's Head, Black Bear and Dietz & Watson labels are included. All of the recalled products have a USDA mark that says "EST. 54" or "EST 9992."

Thankfully, the CDC has not raised the number of sickened by Salmonella Montevideo above 184 from 38 states, with some 35 hospitalized. However, the company seems oddly to continue to dispute its involvement at all, despite the epidemiological evidence, and a Seattle lab finding a strain of Salmonella in Daniele Deli Selection’s Sweet Sopressata purchased at Costco on Friday:

… Daniele spokesman says there's "no evidence" that points to his company as the source. He says two of the company's three plants have been tested and found free of bacteria. The spokesman says the recall is being issued in case more evidence implicates the salami. …

[However,] Daniele plans to start irradiating its pepper next week, which would kill salmonella and any other harmful bacteria.

Calling Oregon State’s senior epidemiologist, Dr. William (Bill) Keene wrong is bad scientifically, legally, as well as being bad PR. In 17 years handling food cases, there is a truth in foodborne illness outbreaks in the United States. If you want to figure one out hope that ill people are in Minnesota or Oregon, or best both. Minnesota’s “Team Diarrhea’s” exploits are legendary, Dr. Keene’s, Sherlock Holmes's impressions have been no less noteworthy, but without the cool team name. So, it was with small surprise that Dr. Keene was extensively quoted concerning the latest food recalled to roil the country.  Dr. Keene’s wit and straightforwardness is evident in his quotes (his emails are legendary too) in both the Oregonian and the Washington Post via the AP:

The first cases related to the outbreak popped up in Oregon in July [2009], Keene said.

“This is a weird outbreak in a lot of ways because it’s been such a long investigation,” Keene said. "We've gone down a lot of dead ends until the puzzle pieces started to fit together."

Many of those questioned did not point to salami, Keene said. “They were questioned left and right and they were asked about salami and very few of them said yes,” he said.

Keene said, investigators re-interviewed people who were thought to be part of the outbreak, such as members of a hunting party from the South who had been to the Great Plains and responded to new questions with answers such as, "Now that you mention it, we did stop at a Wal-Mart in South Dakota and buy some salami."

Keene said Saturday that the cause of the sickness was difficult to track and some questions remain, such as whether it was the meat or the pepper that was contaminated. Some scientists suspect that the pepper on the salami, which is known to pose a risk for salmonella, is at the heart of the outbreak.

“The company doesn’t test or process the pepper that they buy,” Keene said. “That doesn’t mean that they’re bad people, but it may have slipped through their quality assurance program.”

My bet is by early next week Daniele (or is that "Denial") and their PR machine will see that Dr. Keene has it right, "doesn’t mean that they’re bad people."

Rumors have swirled over the last several weeks in the food poisoning/food safety/meat industry/public health alleys that I lurk in, that a Salmonella Montevideo outbreak was about to break.

Frankly, it was an open secret between industry, government, retail and the media for a month. It was just the public that was left in the dark alley.

Finally, it was the CDC that first announced the outbreak late last night that 184 people were sickened in 38 states with Salmonella Montevideo caused by “A widely distributed contaminated food product.” No really, I am not kidding that was the message. Just how helpful is that?

However, within hours a well-crafted press release from Daniele (that did not mention the CDC release) hit the Internet:

… a voluntary recall of its Pepper-Coated Salame products because of possible concerns about salmonella. Preliminary results indicate that eleven ill individuals had consumed salame products from "Daniele Italian Brand Gourmet Pack." State and federal health officials have been unable to confirm a direct link between the illnesses and any Daniele product.

… These products are carried at a wide variety of delicatessens and grocers.

(Thanks to efoodalert we know that at least some of the retail outlets are: Costco, Kroger (including Fry's, QFC, Ralphs, Fred Meyer, and Smith's Food & Drug), Walmart, Sam’s Club, Stop & Shop, Amazon, ShopRite and Giant/Martin's).

Then the FSIS weighed in the morning announcing that Daniele was recalling approximately 1,240,000 pounds of ready-to-eat (RTE) varieties of Italian sausage products, including salami/salame, because they may be contaminated with Salmonella.

The FSIS also announced that a sample of found in commerce was tested on behalf of a state department of health and found to contain Salmonella (FSIS has a zero tolerance for in RTE products). Interestingly, however, the product tested was similar to products bought by customers who later became sick in the Salmonella investigation, but the Salmonella strain in the tested product did not appear to be the Montevideo strain.

The FSIS noted too that Daniele took the additional action to voluntarily recall all products associated with black pepper, which, according to the FSIS, the company believes is a possible source of contamination.

So, back to some PR ideas for Levick (not that they asked):

1. Daniele products are carried at a wide variety of delicatessens and grocers – That is not sufficient, tell the public where the product actually went.
2. The company believes that black pepper is a possible source of contamination – What facts? Who is the black pepper supplier?
3. Daniele should offer to pay the medical bills and lost wages of those sickened individuals that are linked to Daniele’s products.

Seems like a reasonable PR (and public health) approach?

From an FSIS recall notice posted on its website this morning

Recall Release CLASS I RECALL
FSIS-RC-006-2010 HEALTH RISK: HIGH

Daniele International Inc., an establishment with operations in Pascoag and Mapleville, R.I., is recalling approximately 1,240,000 pounds of ready-to-eat (RTE) varieties of Italian sausage products, including salami/salame, in commerce and potentially available to customers in retail locations because they may be contaminated with Salmonella, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.

FSIS became aware of the problem during the course of an ongoing investigation of a multi-state outbreak of Salmonella serotype Montevideo illnesses. The Centers for Disease Control and Prevention (CDC), the Food and Drug Administration (FDA), FSIS, state health and agriculture departments, and Daniele International are cooperating in this investigation. The CDC has posted information about the multi-state outbreak on its website (http://www.cdc.gov/salmonella) but the investigation is ongoing, and has not yet definitively identified a food vehicle(s).

According to the CDC, as of January 22, 2010, a total of 184 individuals infected with a matching strain of Salmonella Montevideo have been reported from 38 states since July 1, 2009. The number of ill persons identified in each state with this strain is as follows: AL (2), AZ (5), CA (30), CO (2), CT (4), DE (2), FL (2), GA (3), IA (1), IL (11), IN (3), KS (3), LA (1), MA (12), MD (1), ME (1), MI (1), MN (4), NC (9), ND (1), NE (1), NH (1), NJ (7), NY (15), OH (9), OK (1), OR (8), PA (3), RI (2), SC (1), SD (3), TN (3), TX (7), UT (7), VA (1), WA (14), WV (1), and WY (2). Because this is a commonly occurring strain, public health investigators may determine that some of the illnesses are not part of this outbreak.

During the course of that investigation, a sample of product found in commerce was tested on behalf of a participating state department of health and found to contain Salmonella, which FSIS has a zero tolerance for in RTE products. The product tested was similar to products bought by customers who later became sick in the Montevideo investigation, but currently there is not a direct link. The Salmonella strain in the tested product does not appear to be the Montevideo strain of interest and further testing of the sample is ongoing at a state health partner laboratory. FSIS is continuing to work with the CDC, affected state public health partners, and the company on the investigation and will update the public on the progress of this investigation as information becomes available.

In addition, the company presented information to FSIS and took the additional action to voluntarily recall all products in commerce associated with black pepper, which the company believes is a possible source of contamination.

The products subject to recall include:

- 10-ounce packages of "DANIELE NATURALE SALAME COATED WITH COARSE BLACK PEPPER."
- Catch weight packages of "DANIELE PEPPER SALAME."
- 9-ounce packages of "BLACK BEAR OF THE BLACK FOREST BABY GENOA PEPPER SALAME."
- 20-ounce packages of "DANIELE DELI SELECTION, GENOA SALAME, SMOKED SALAME, PEPPERED SALAME, RUSTIC SALAME."
- 340- and 454-gram packages of "DANIELE SURTIDO FINO ITALIANO, SALAMI GENOA CON PIMIENTA, LOMO CAPOCOLLO, SALAMI CALABRESE."
- 16-ounce packages of "DANIELE ITALIAN BRAND GOURMET PACK, HOT CALABRESE, PEPPER SALAME, HOT CAPOCOLLO."
- 8-ounce packages of "DIETZ & WATSON ARTISAN COLLECTION PARTY PLATTER PACK, HOT CALABRESE, PEPPER SALAME, HOT CAPOCOLLO."
- 8-ounce packages of "DANIELE ITALIAN BRAND GOURMET PACK, HOT CALABRESE, PEPPER SALAME, HOT CAPOCOLLO."
- 16-ounce packages of "DANIELE GOURMET COMBO PACK, PEPPER SALAME, CAPOCOLLO, CALABRESE."
- 500-gram packages of "DANIELE ITALIAN BRAND GOURMET PACK EMBALLAGE ASSORTI GOURMET ITALIEN, HOT CALABRESE, PEPPER SALAME, CALABRESE PIQUANT, SALAMI AU POIVRE, HOT CAPOCOLLO, CAPOCOLLO PIQUANT."
- 8-ounce packages of "BOAR'S HEAD BRAND ALL NATURAL SALAME COATED WITH COARSE BLACK PEPPER."
- Catch weight packages of "DIETZ & WATSON ARTISAN COLLECTION, BABY GENOA PEPPER SALAME, MADE WITH 100% PORK COATED WITH BLACK PEPPER AND PORK FAT."
- 20-ounce variety packages of "DANIELE DELI SELECTION, GENOA SALAME, SWEET SOPRESSATA, PEPPERED GENOA, MILANO SALAME."
- 21-ounce variety packages of "DANIELE GOURMET ITALIAN DELI SELECTION, SWEET SOPRESSATA SALAMI, PEPPERED GENOA SALAMI, HOT SOPRESSATA SALAMI, MILANO SALAMI, SALAMI SOPRESSATA DOUX, SALAMI GENOA POIVRÉ, SALAMI SOPRESSATA PIQUANT, SALAMI MILANO."
- 7-ounce packages of "DANIELE SALAME BITES PEPPER SALAME."
- 14-ounce packages of "DANIELE GOURMET ITALIAN DELI SELECTION ASSORTMENT DE FINES CHARCUTERIE ITALIENNE, SWEET SOPRESSATA SALAMI, MILANO SALAMI, SALAMI SOPRESSATA DOUX, SALAMI MILANO."
- Catch weight packages of "DANIELE NATURALE SALAME COATED WITH COARSE BLACK PEPPER."
- 32-ounce variety packages of "DANIELE DELI SELECTION, GENOA SALAME, SWEET SOPRESSATA, PEPPERED GENOA, MILANO SALAME."

Each package bears a label with establishment number "EST. 9992" or "EST. 54" inside the USDA mark of inspection. The establishment is recalling all the products listed above which are currently in commerce. These products were distributed to retail establishments nationwide, as well as internationally.

From a CDC post of a few moments ago:

CDC is collaborating with public health officials in many states, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS), and the U.S. Food and Drug Administration (FDA) to investigate a multistate outbreak of Salmonella serotype Montevideo infections. Investigators are using DNA analysis of Salmonella bacteria obtained through diagnostic testing to identify cases of illness that may be part of this outbreak.

As of January 22, 2010, a total of 184 individuals infected with a matching strain of Salmonella Montevideo have been reported from 38 states since July 1, 2009. The number of ill persons identified in each state with this strain is as follows: AL (2), AZ (5), CA (30), CO (2), CT (4), DE (2), FL (2), GA (3), IA (1), IL (11), IN (3), KS (3), LA (1), MA (12), MD (1), ME (1), MI (1), MN (4), NC (9), ND (1), NE (1), NH (1), NJ (7), NY (15), OH (9), OK (1), OR (8), PA (3), RI (2), SC (1), SD (3), TN (3), TX (7), UT (7), VA (1), WA (14), WV (1), and WY (2). Because this is a commonly occurring strain, public health investigators may determine that some of the illnesses are not part of this outbreak.

Among the persons with reported dates available, illnesses began between July 2, 2009 and January 1, 2010. Infected individuals range in age from <1 year old to 88 years old and the median age is 37 years. Fifty-two percent of patients are male. Among the 125 patients with available information, 35 (28%) were hospitalized. No deaths have been reported.

Although I blogged earlier:

Since it is Friday, expect a recall tonight (or over the weekend) from FSIS on a meat-like product (Daniele Salami) contaminated with Salmonella Montevideo that has sickened over 200, with some 30 hospitalized in several states. The outbreak has been ongoing for months.

It appears the FSIS went home early tonight and decided not to tell us which salami is contaminated or not.  Here is what the CDC says:

A widely distributed contaminated food product might cause illnesses across the United States. The identity of the contaminated product often is not readily apparent. In outbreaks like this one, identification of the contaminated product requires conducting detailed standardized interviews with persons who were ill. It may also require conducting interviews with non-ill members of the public ("controls") to get information about foods recently eaten and other exposures to compare with information from the ill persons. The investigation is often supplemented by laboratory testing of suspected products. In addition, investigators sometimes use purchase information provided by ill persons to trace suspect products back to the point of production. This process is labor intensive and typically takes weeks. It is not always successful. As soon as a source of the outbreak is identified, if there is evidence of ongoing risk, public health officials advise the public to avoid the implicated product and recalls are conducted when appropriate. CDC and its public health partners are vigorously working to identify the specific contaminated product or products that are causing illnesses and will update the public on the progress of this investigation as information becomes available.

Boy, how helpful is that?  Our government is telling us perhaps not to consume Salmonella-tainted food that is a "widely distributed contaminated food product [that] might cause illnesses across the United States," but seems incapable of telling us what that "widely distributed contaminated food product [that] might cause illnesses across the United States" is?  WTF!

Salmonella Montevideo

Since it is Friday, expect a recall tonight (or over the weekend) from FSIS on a meat-like product (Daniele Salami) contaminated with Salmonella Montevideo that has sickened over 200, with some 30 hospitalized in several states.  The outbreak has been ongoing for months.

The term Salmonella refers to a group or family of bacteria that has been known to cause illness in humans for over 100 years. Salmonella bacteria are usually transmitted to humans by eating foods contaminated with animal feces or foods that have been handled by infected food workers. Thoroughly cooking contaminated foods kills Salmonella. People infected with Salmonella have diarrhea, fever, and abdominal cramps occurring 12-72 hours after exposure. Illness usually lasts 4-7 days. Most people recover without treatment but serious illness can occur requiring hospitalization and even resulting in death.

The family of Salmonella bacteria is distinguishable by antigenic response. Scientists have identified more than 2500 serotypes of Salmonella. Salmonella serotype typhimurium is the most common serotype in the United States. Salmonella serotype Montevideo is one of the ten most common serotypes, with 19,928 case patients reported to the CDC in the thirty-year period, 1968 to 1998. Outbreaks of Salmonella Montevideo are not uncommon. Outbreaks have occurred in food served by an unlicensed caterer in Virginia (2009), pistachio nuts (2009), barbequed pork (2007 and in fast food roast beef sandwiches (2006).

Here is a sample platter of recent Salmonella Montevideo outbreaks:

June 09 Aggie Jennings' Unlicensed Catering 2009

• Organism: Salmonella Montevideo
• Vehicle: Egg Dishes, Potato Salad Beef, Ground beef Beef, Shredded beef Grains, Pasta Dishes, Noodle salad

Aggie Jennings of rural McLean County catered three events (2 weddings, 1 reunion) in mid-June that led to three separate outbreaks of Salmonella Montevideo. Ms. Jennings' catering operation was not licensed. Salmonella Montevideo is a strain that is associated with baby chickens, and Ms. Jennings raised chickens. The Salmonella strain matched a strain associated with a chicken hatchery in Iowa. At one catered event, consumption of the potato salad was associated with illness, however no food samples tested positive for salmonella. At another event, ground beef that had been served as taco meat was associated with illness and tested positive for the presence of Salmonella Montevideo. At the third event, shredded beef and noodle salad tested positive for Salmonella.

April 09 Setton Pistachio of Terra Bella, Inc., 2009

• Organism: Salmonella Montevideo
• Vehicle: Nuts, Pistachios

Multiple strains of Salmonella bacteria were detected in pistachios (roasted shelled, roasted in-shell, raw) that were sold and subsequently distributed widely throughout the United States. The pistachios were repackaged and sold under many names. The Food and Drug Administration provided the Centers for Disease Control with the genetic fingerprints of the Salmonella strains that had been found in the pistachios. Some of the genetic fingerprints matched Salmonella strains from recently ill persons, but these illness could not be proven to be due to consumption of pistachios. One patient in Connecticut who had been infected with a Salmonella strain with a matching genetic fingerprint reported eating a pistachio-containing product.

January 07 Georgia BBQ Smoked Pork 2007

• Organism: Salmonella Montevideo
• Vehicle: Pork, Smoked

The Statesboro area health department in March identified an outbreak of Salmonella Montevideo. The first cases dated back to January, but only when genetic tests showed all the cases were infected with the same strain of S. Montevideo did an investigation begin in earnest. Investigators performed a case-control study using neighborhood controls. This study showed that those who ate at a local restaurant were 52 times more likely to have been infected. This finding led to an environmental investigation of the restaurant where multiple violations of health codes were noted. The restaurant voluntarily closed to remodel and reassess its policies. It reopened and had no more cases of salmonellosis associated with it.

January 07 Live Poultry Contact 2007

• Organism: Salmonella Montevideo
• Vehicle: Animal Contact

In June, two persons from Minnesota developed Salmonella Montevideo after being in contact with baby chicks that had originated from the same Iowa hatchery. In September, seven additional people became ill in North Dakota with the same strain of Salmonella Montevideo. A subsequent nationwide investigation identified a total of 65 matching Salmonella Montevideo isolates; there was a likely association with exposure to live poultry originating from the same Iowa hatchery. A separate outbreak of a different strain of Salmonella Montevideo occurred throughout 2007. A total of 64 cases were identified. These illnesses were linked to contact with live poultry that originated from hatcheries in New Mexico and Ohio.

August 06 Arby's Roast Beef Sandwich 2006

• Organism: Salmonella Montevideo
• Vehicle: Sandwiches, Roast Beef

An Arby's Restaurant in Valdosta, Georgia, was implicated in an outbreak of Salmonella in August. Five cases were reported to the health department, prompting an investigation. A food history questionnaire showed a common exposure to the roast beef sandwich. The restaurant was inspected and found to be using a new meat slicer, which tested positive for the outbreak strain of Salmonella Montevideo.

January 95 Carne Seca or Beef Jerky 1995

• Organism: Salmonella Montevideo
• Vehicle: Beef, Beef Jerky

A locally produced beef jerky, or carne seca, was implicated in an outbreak of Salmonella. Three different serotypes of Salmonella were isolated from the stools of ill persons and from the beef jerky. The processor never measured drying temperatures during production to prevent bacterial growth. In addition, jerky was placed in uncovered plastic tubs for direct sale to the public. Salmonella was not found in the production facility.

Salmonella Complications

While a vast majority of Salmonella infections are self-resolving, there are some unlucky individuals who will continue to suffer long-term complications. However, these complications can include bacteremia, irritable bowel syndrome (IBS) and Reiter’s syndrome.

A.  Bacteremia

Bacteremia is characterized by infection of tissues surrounding the brain and spinal cord (meningitis) and infection within the bloodstream (sepsis). This condition occurs when Salmonella enter and circulate within an infected individual’s bloodstream, and is accompanied by few symptoms (Mayo Clinic, 2007, April 12).

B.  Irritable Bowel Syndrome

The normal response to infection, such as vomiting and diarrhea, is protective and beneficial. However, in about 10% of patients these protective changes persist and may contribute to the development of post-infective irritable bowel syndrome, which may persist for many years. New insights into the pathogenesis of this condition suggest novel, effective ways of treatment. (Hosp Med. 2003 May; 64(5): 270-4.)

C.  Reiter’s Syndrome

Reiter’s syndrome, which includes and is sometimes, referred to as “reactive arthritis” is an uncommon, but debilitating, result of a Salmonella infection. Reiter’s syndrome is a disorder that causes at least two of three seemingly unrelated symptoms: reactive arthritis, eye irritation, and urinary tract infection (Hill Gaston & Lillicrap, 2003). The reactive arthritis associated with Reiter’s develops when a person eats food that has been tainted with bacteria. Reactive arthritis is characterized by the inflammation of one or more joints following an infection localized in another portion of the body, commonly the gastrointestinal tract. The symptoms of Reiter’s Syndrome usually occur between one and three weeks after the infection.

The three most common symptoms of Reiter’s syndrome are arthritis, eye irritation, and urinary tract symptoms. The arthritis associated with Reiter’s syndrome typically affects the knees, ankles, and feet, causing pain and swelling. Wrists, fingers and other joints can be affected, though with less frequency. Patients with Reiter’s syndrome commonly develop inflammation where the tendon attaches to the bone, a condition called enthesopathy. Some patients with Reiter’s syndrome also develop heel spurs, bony growths in the heel that cause chronic or long-lasting foot pain. Arthritis from Reiter’s syndrome can also affect the joints of the back and cause spondylitis, inflammation of the vertebrae in the spinal column. The duration of reactive arthritis symptoms can vary greatly. Most of the literature suggests that the majority of patients recover within a year. The condition, can, however, be permanent. One study found nearly 50 percent of patients with post dysenteric reactive arthritis continued to have symptoms roughly one year after onset (Inman, et al., 1998).

The involvement of the eye in Reiter’s syndrome is most commonly manifested as conjunctivitis, inflammation of the mucous membrane that covers the eyeball, or uveitis, an inflammation of the inner eye. Conjunctivitis and uveitis can cause redness of the eyes, eye pain and irritation, and blurred vision.

The third site for Reiter’s syndrome symptoms is the urogenital tract. This includes the prostate, urethra, and penis in men and the fallopian tubes, uterus, and vagina in women. Men may notice an increased need to urinate, a burning sensation when urinating, and a discharge from the penis. Some men also develop prostatitis. Symptoms of prostatitis include fever, chills, increased need to urinate, and a burning sensation when urinating.

Shortly before the New York Times article, “Safety of Beef Processing Method Is Questioned,” was published, we sent a request to the Iowa State University and Dr. James S. Dickson PhD, asking for all documents related to research on the ammonia beef products sold by Beef Products Inc., (BPI).  The University informed us that they had compiled 1650 pages of documents and that it would cost $2,175.44.  We sent them the check. 

Apparently, BPI does not what us or the public to have those documents so it sued Iowa State. As you may recall from the Times article:

The company, Beef Products Inc., had been looking to expand into the hamburger business with a product made from beef that included fatty trimmings the industry once relegated to pet food and cooking oil. The trimmings were particularly susceptible to contamination, but a study commissioned by the company showed that the ammonia process would kill E. coli as well as salmonella.

The treated beef landed in Washington in 2001, when federal officials were searching for ways to eliminate E. coli. Beef Products already had one study showing its treatment would do that; another company-sponsored study by an Iowa State University professor that was published in a professional journal seconded that finding.

Frankly, I thought the public should know what BPI, the USDA/FSIS and the beef industry were relying on to serve us the ammonia “fatty trimmings the industry once relegated to pet food and cooking oil.” I would have assumed BPI, the USDA/FSIS and the beef industry would feel the same way?  Well, BPI did not.  See letter from Iowa State Counsel and Injunction from BPI Counsel.  This is going to be interesting.

Last week within minutes of Nestle’s press release announcing E. coli O157:H7 positives in samples of finished cookie dough (that did not leave its plant), I posted “Nestle to use heat-treated flour – moves to become industry leader in product safety.” Today, Marion Nestle (no relationship) shot my an email with the article from Food Production Daily, “Nestle USA heat-treated flour switch planned for months.”

The company told FoodProductionDaily.com that proposals to change its flour had been underway since late summer 2009 – around the same time as it re-started production at its Virginia plant following a nationwide recall of its raw cookie dough. …

The firm (Nestle) said it had not confirmed that its current flour was responsible for the E. coli H7:O157-tainted sample results either last week or last year but that it had made the switch on precautionary safety grounds.

In a post last week, I complemented Nestle for announcing that it “will [now] begin using heat-treated flour in the manufacture of its Nestle Toll House refrigerated cookie dough,” shows its desire to lead the industry by making one of its key ingredients (flour) safer for human consumption. It still does, however, raise some interesting issues that Nestle will need to respond to:

1. What did Nestle (and the entire flour industry) know about the risk that uncooked flour can be contaminated with a pathogen?

2. What testing protocols did Nestle use on cookie dough ingredients after June 2009 and what were the test results?

3. When did Nestle make the decision to consider heat-treated flour? (I guess they answered this one to Food Production).

4. With respect to the two samples of Nestle Toll House refrigerated cookie dough that tested positive for E. coli O157:H7, were those sample (including PFGE analysis) provided to the FDA and CDC?

I wonder if Nestle will stop saying this too:

As an important reminder, Nestle strongly advises that cookie dough should not be eaten raw, and to bake our products before consuming.

Marler's Baker’s Dozen

1. Tattoo on a body part that you use everyday FSIS’s Mission Statement:

The Food Safety and Inspection Service (FSIS) is the public health agency in the U.S. Department of Agriculture responsible for ensuring that the nation's commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged.

2. Push for tax credits for workable food safety innovations for small, medium and large producers and support small and medium sized agriculture by growing local and regional markets for meat.

3. Meet with all major purchasers of meat, poultry and eggs (governments, ‘big box’ stores, fast food chains and retailers) and develop product specifications that mandate food safety and sustainability at a fair price.

4. Visit victims of foodborne illness outbreaks and bring along key FSIS staffers and industry leaders. Visit people like the parents of Abby Fenstermaker:

5. Develop uniform cooking, handling and labeling instructions that actually provide helpful guidance to the public (in contrast, for example, the suggestion to “cook thoroughly”).

6. Enforce a real zero-tolerance policy for E. coli O157:H7, non-O157 EHEC’s and all other antibiotic resistance bacteria on all meats.

7. Conduct meaningful sampling and surveillance at farms, slaughter facilities and retail to determine the real prevalence of all pathogens and provide that data to the public.

8. Post all Non-compliance Report (NR’s), product test results, other enforcement documents at manufacturing operations online in real-time (like restaurant health inspections are).

9. Create manufacturer quality certifications to aid consumers in making safe choices, and allow companies to capture price premiums for higher quality.

10. Increase food inspections. While domestic production has continued to be a problem, imports pose an increasing risk, especially if terrorists were to get into the act. Points of export and entry are a logical place to step up monitoring. We need more inspectors - domestically and abroad.

11. Make better use of our technology to ensure traceability of all food so that when an outbreak occurs authorities can quickly identify the source and limit the spread of the contamination and stop the disruption to the economy.

12. Improve surveillance of bacterial and viral diseases; First responders - ER physicians and local doctors - need to be encouraged to test for pathogens and report findings directly to local and state health departments and the CDC promptly.

13. Fire any FSIS employee that would believe and/or be quoted saying anything like:

“I have to look at the entire industry, not just what is best for public health.”

I am sure there are other ideas and even better ideas – If there was an Undersecretary of Food Safety I would suggest you email those to him or her.

According to Meatingplace.com:

The USDA's Food Safety and Inspection Service has issued a new directive for inspection program personnel on how to do routine sampling of ammoniated beef products for E. coli O157:H7.

The agency did so in the wake of a Dec. 30, 2009, story in The New York Times, examining the products manufactured by Beef Products Inc. of Dakota Dunes, S.D., which uses ammonia as part of an antimicrobial treatment for trimmings destined to be used in ground beef patties.

Ammoniated beef product is typically intended as a component of raw ground beef and patty products, the agency notes, and so any of it found to have E. coli O157:H7 would be considered adulterated by FSIS. In addition, companies that combine the ammoniated product with other ground beef usually do so because the ammoniated product is treated specifically to raise the pH of the meat and so kill off bacteria.

The agency will begin sampling all ammoniated beef products for E. coli O157:H7 in both slaughter and processing (non-slaughter) establishments, the directive says, although it does not indicate when that sampling will begin. The establishments using the ammoniated beef product are already subject to follow-up sampling under current programs.

My emphasis in bold.  Once again a free and vigorous press prompts the government to act - or, at least say it is going to act.  Stay tuned.

My oldest daughter is a budding photographer.  Here is a story that ran in our local paper this AM - "Photography students giving back to inspirational BHS class" - email me if anyone who attends the show wants a print or two.

"Bainbridge High School senior Morgan Marler has organized a photo show at Andante Coffee to highlight the talents of her fellow students and raise money for the class that fostered their work. All proceeds from the sale of the framed prints will help buy photography supplies for the class. Morgan took the above photo from inside the old Port Blakely mill building at Blakely Harbor Park.

I sent a few questions to Morgan to see what’s what."

I will match up to $10,000 to the Red Cross for Haiti.  Please tweet me @bmarler the amount of your donation.  On Monday I will send in my match.  See video below:

Chris Martin, then age seven, developed an E. coli O157:H7 infection in September 2006 following consumption of raw milk. He was hospitalized beginning on September 8, suffering from severe gastrointestinal symptoms, including bloody diarrhea. Shortly thereafter, he developed hemolytic uremic syndrome (HUS). In an effort to properly treat his rapidly deteriorating condition, Chris was moved to multiple medical facilities, twice by life-flight. His HUS was remarkably severe, marked by prolonged renal failure, pancreatitis, and severe cardiac involvement. He required 18 days of renal replacement therapy. On two occasions his cardiac problems became so severe that he was placed on a ventilator. At several junctures, the possibility that he might not survive was very real. Ultimately he was hospitalized through November 2, after incurring over $550,000 in medical bills. Renal experts have opined that Chris is likely to develop severe renal complications in the future. These complications include end stage renal disease (ESRD) and kidney transplant.

On September 18, 2006, the California Department of Health Services (CDHS) opened an investigation of a possible outbreak of E. coli O157:H7 infections after receiving reports of two patients who had been hospitalized with HUS. One was culture confirmed as infected with E. coli O157:H7. Interviews revealed that both patients had consumed unpasteurized cow milk sold by Organic Pastures in the week prior to the onset of illness.

In the following days, four additional cases of E. coli O157:H7 were identified. All of the additional cases had consumed raw milk or raw cow product sold by Organic Pastures. Isolates of the E. coli O157:H7 cultured from the five culture-positive patients had indistinguishable “genetic fingerprints” as determined by pulsed-field gel electrophoresis (PFGE) testing. These PFGE patterns were new to the national PulseNet database. In other words, the pattern associated with all of these children was unique, and had not been seen before in conjunction with any other outbreaks of E. coli O157:H7. In addition, the PFGE pattern differed markedly from the patterns associated with the outbreak of E. coli O157:H7 associated with Dole fresh-bagged baby spinach that had peaked a few weeks prior to these illnesses.

CDHS conducted an epidemiological and environmental investigation of the cluster of illnesses. A review of 50 consecutive E. coli O157:H7 cases reported to CDHS from October 2004 to June 2006 revealed that 46 of 47 cases asked about raw milk consumption reported consuming no raw milk. In contrast, five of the six patients in the cluster being investigated reported definite consumption of Organic Pastures raw dairy products. The sixth denied consuming the raw milk, but his family routinely consumed Organic Pastures raw milk during the suspected time frame. Two of the children developed Hemolytic Uremic Syndrome. This is the video of one of the children in the hospital:

The California Department of Food and Agriculture conducted an environmental investigation. As part of the investigation, fecal samples were collected from dairy cows at Organic Pastures. E. coli O157:H7 was isolated from five of the samples, although the PFGE patterns differed from the pattern associated with the outbreak. Testing of Organic Pastures product revealed abnormally high aerobic plate counts and fecal coliform counts. CDHS ultimately concluded: “the source of infection for these children was likely raw milk products produced by the dairy.”  The CDC published this report in 2008.

Yesterday’s announcement from Nestle that it had “informed the FDA [on January 11, 2010] that two samples of Nestle Toll House refrigerated cookie dough … had tested positive for E. coli O157:H7…,” came as both a shock, that sick months after a severe E. coli O157:H7 outbreak, product was testing positive again, and a wake up call that clearly more needs to be done to make the product safe. The good news is that according to Nestle, “[c]onsistent with [its] quality assurance protocol, the finished product involved never left [its] factory or entered the supply chain, and none was shipped to customers.

Clearly, Nestle by also announcing that it “will [now] begin using heat-treated flour in the manufacture of its Nestle Toll House refrigerated cookie dough,” shows its desire to lead the industry by making one of its key ingredients (flour) safer for human consumption. It does, however, raise some interesting issues that Nestle will need to respond to.

1.  What did Nestle (and the entire flour industry) know about the risk that uncooked flour can be contaminated with a pathogen? Interesting, that discussion has been going on over at the FoodSafe Listserve both yesterday and today. Some cited examples of prior studies can be found below.

2.  What testing protocols did Nestle use on cookie dough ingredients after June 2009 and what were the test results? Being an industry leader requires transparency.

3.  When did Nestle make the decision to consider heat-treated flour?  Why?  Did it take time to reformulate recipe?

4.  With respect to the two samples of Nestle Toll House refrigerated cookie dough that tested positive for E. coli O157:H7, were those sample (including PFGE analysis) provided to the FDA and CDC? Again, being an industry leader requires transparency.

How do you say “leadership” and “transparency” in Swiss?

Sometimes when bad things happen, companies do step up.

A few minutes ago, Nestle USA's Baking Division announced "it will begin using heat-treated flour in the manufacture of its Nestle Toll House refrigerated cookie dough."  This was in response to recent positive E. coli O157:H7 test results that were disclosed to the FDA two days ago.  According to the Nestle press release, "quality assurance protocols [implemented after the E. coli O157:H7 outbreak of 2009] include[d] testing ingredients before they enter our facility, rigorous environmental sampling throughout the facility, and testing of finished product before it is shipped to customers."  None of the positive product was shipped.

In June 2009, Nestle USA voluntarily recalled refrigerated cookie dough after the Food and Drug Administration (FDA) and Centers for Disease Control after at least 80 people were sickened, some severely, nationwide.

I do spend a bit(e) of time taking companies to task for doing stupid and evil things.  When a company steps up after a tragedy, I need to give them praise too.  Does anyone know how to say "good job" in Swiss?

Also, who supplied Nestle the flour?

You really have to question, if we do not criminally prosecute Stewart Parnell and others responsible for over 700 illnesses and at least nine deaths, when will we?  Why has it not happened?  Where is the outrage?  Why the double standard for corporate executives?  Perhaps they need a bail-out too? 

According to and FSIS press release this evening, Adams Farm Slaughterhouse, LLC., an Athol, Mass., establishment, is recalling approximately 2,574 pounds of beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.

This recall was initiated after the Massachusetts Department of Public Health (MDPH) confirmed a positive ground beef sample for E. coli O157:H7, which it collected during an epidemiological investigation. Working in conjunction with the Massachusetts Department of Public Health (MDPH), FSIS determined that there is an association between the ground beef products and an illness in the state of Massachusetts. FSIS is continuing to work with the MDPH on the investigation. Anyone with signs or symptoms of foodborne illness should consult a physician.

The following products are subject to recall:

1,025-pounds of "Beef Cuts and Ground" packed for Mazzarese.
697-pounds of "Beef Cuts and Ground" packed for Side Hill Farm.
852-pounds of "Beef Cuts and Ground" packed for Sweet Water Farm.

Each package bears a label with the establishment number "EST. 5497" inside the USDA mark of inspection as well as the packaging date of "11/11/2009." The beef products were distributed to private owners on three separate farms in the state of Massachusetts.

This is going to be great - and Free:

For my 2,500th post at Marler Blog, according to an CBS Poll, most Americans are at least somewhat confident that the food they buy to eat is safe, and while only one in four would give the country a grade of D or F on ensuring the safety of the food supply, few would give the country an A either. But how safe you feel about the food you buy may have something to do with what food you can afford: Americans who earn more are considerably more confident in the safety of the food they buy then are Americans with lower incomes.

Most Americans give the country a passing grade on ensuring the safety of the food supply in the U.S. Three in four give the country at least an average grade of C, while four in 10 give it at least a B – though just 7% would give the country an A. 18% give the country a grade of D and 6% give the country a grade of F.

Most Americans are at least somewhat confident that the food they buy is safe to eat. 84% are somewhat confident, including 32% who are very confident. Just 16% say they are not too or not at all confident.

According to Newark health officials, Salmonella contamination caused many people to suffer food poisoning at Iberia Peninsula restaurant in the Ironbound section of the city.  Dozens of patrons got sick and a few were even hospitalized after attending parties there around Christmas.  Health inspectors are in the process of testing food sources and employees.  Some news video:

One is the view from my kitchen window:

The other is for the email I received from the family of E. coli victim, Linda Rivera:

1-6-2009 @ 9:35pm

Linda’s condition is amazingly improved. Though still seriously disabled, she actually has a reasonable prospect of a decent rehabilitation and restoration of most normal day-to-day functions. Today, my heart melted as she greeted me and Sharon with an ear-to-ear smile, outstretched arms, a gentle embracing hug, and mouthing words of being glad to see us. She gave us a hardy “two thumbs up” and a big smile when asked how she was doing.

Linda is breathing on her own for most of the time via a special T-piece tube that delivers humidified oxygen to her tracheostomy opening. A so called “talking tracheostomy” tube was placed in her tracheostomy and allowed her to talk. Linda is quite animated now. When I was last with her in August, she was unable to move most of her left side and unable to mouth words. Back then her eyes were fixed in a stare straight ahead. To see her completely participate in visiting us and her other visitors is truly a miraculous sight. Mortality for what she has been thru exceeds anywhere from 60-85%.

Linda has stable organ systems, still gets nauseated and doesn’t always hold food down. Also of good note is that she is able to actually take small oral feedings, swallow them, and able to direct the food down her esophagus and away from going down her lungs. This is a medical testimony to recovery of brain stem cranial nerve function and resolution of brain substance damaged by the stroke a few months earlier.

There is definite reason for cautious optimism regarding her prognosis. It has gone from nearly grave some months ago to guarded but more favorable today. Infection is probably her biggest threat and adversary.

Medicine and nursing are great, so we are very blessed to have had such persevering health practitioners. Ultimately, the One who revealed and provided all the resources known to man for effective medical care of Linda deserves all praise and worship.

It looks like it will be a good day.

Where are the Sick People?

According to the CDC (well, actually the Washington Post last week), we know that 21 persons were infected with E. coli O157:H7 in 16 states caused by National Steak and Poultry "mechanically tenderized" steaks.

Also, according to the CDC (well, actually efoodalert), the ill persons reside in California (1), Colorado (1), Florida (1), Hawaii (1), Iowa (1), Indiana (1), Kansas (1), Michigan (1), Minnesota (3), Nevada (1), Ohio (2), Oklahoma (1), South Dakota (2), Tennessee (1), Utah (2), and Washington (1).

Also, according to the CDC, (well, actually efoodalert, again), known illness onset dates ranged from October 3, 2009 through December 14, 2009, and most patients became ill between mid-October and late November.  Nine were hospitalized and one developed Hemolytic Uremic Syndrome.

What this means is that on Christmas Eve when the FSIS announced that National Steak and Poultry was recalling approximately 248,000 pounds of beef products that "MAY" be contaminated with E. coli O157:H7, the outbreak had been ongoing for nearly three months, and had been likely over for at least two weeks.

By the way, thank you Lyndsey Layton from the WaPo and Phyllis Entis from efoodalert for doing the CDC's job of informing the public of a nation-wide E. coli outbreak.  As of a few moments ago, the CDC still has not updated its website.

Where is the Beef?

We now know which states the ill people reside (BTW, thanks to Food Safety News for reporting that the Washington resident actually ate the steak and became ill in Nebraska), however, we still do not know where the people who became ill consumed the "mechanically tenderized" steaks.

Here is perhaps a very large clue - According to the FSIS (well actually Nation's Restaurant News and the Tulsa World Herald), when the FSIS and National Steak and Poultry recalled over 25 different products, the products were apparantly sent to Olive Garden, Applebees, Moe’s Southwest Grill, Carino’s Italian and 54th Street Grill & Bar.  However, were there others?  Thus far the FSIS and National Steak an Poultry websites remain silent.

By the way, thank you Alan Liddle of Nation’s Restaurant News and Kim Archer of the Tulsa World Herald for doing the FSIS's job of informing the public of where some, most or all (you pick) of the meat products went.

Does anyone see a pattern here?  Good night or good morning.

As of Monday, January 4, 2010, 21 persons infected with the outbreak strain of E. coli O157:H7 had been reported from 16 states. The number of ill persons who were identified resides in each state as follows: California (1), Colorado (1), Florida (1), Hawaii (1), Iowa (1), Indiana (1), Kansas (1), Michigan (1), Minnesota (3), Nevada (1), Ohio (2), Oklahoma (1), South Dakota (2), Tennessee (1), Utah (2), and Washington (1). Known illness onset dates range from October 3, 2009 through December 14, 2009. Most patients became ill between mid-October and late November. Patients range in age from 14 to 87 years and the median age of patients is 34 years, which means half are younger than 34 years. Forty-three percent of patients are females. There have been 9 reported hospitalizations, 1 case of hemolytic uremic syndrome (HUS), and no deaths.

According to the FSIS, National Steak and Poultry, an Owasso, Okla., establishment, is recalling approximately 248,000 pounds of beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

"Tip-o-pen" to efoodalert.

The products subject to recall include:

I was having a leisurely New Years Day when food safety, like is seems to do every day, again becomes the focus:

I must be in a good mood today.  In my last post I give Kudos to Cargill and now I am saying something nice about my friends at USDA/FSIS.  Perhaps it is the afterglow of the holidays.  Or, perhaps Cargill and FSIS have been reading my blog.

The Food Safety and Inspection Service (FSIS) has developed new pathogen reduction performance standards for control of Salmonella and Campylobacter bacteria in chilled carcasses at young chicken (broiler) and turkey slaughter establishments that are eligible for agency verification sampling.

The new standards respond to certain key recommendations of the President's Food Safety Working Group to reduce the prevalence of disease-causing bacteria, Salmonella and Campylobacter, in poultry. FSIS has had standards for Salmonella but not for Campylobacter.

The new performance standards are based on analysis of data from recent FSIS baseline sample collection programs for young chickens and turkeys. FSIS will issue a Federal Register notice in the near future that will provide specific details concerning the new standards. The Federal Register notice also will provide a full account of the development of these performance standards and their estimated public health impact and ask for public comments. FSIS intends to implement the new standards by July 2010.

FSIS has set a goal that 90 percent of covered establishments will meet the new standards for Salmonella bacteria by the end of 2010. The new Salmonella performance standards will limit the number of positive samples that are acceptable in a defined set, as compared to past standards. The new Campylobacter standards also will limit the number of positive samples that are acceptable in a defined set. The laboratory procedures for Campylobacter specifically detect samples with high numbers of organisms.

Cool picture above from my friends at Defending Food Safety.

From an FDA Press Release:

FDA Takes Action Against New Jersey Cheese Manufacturer - Company failed to correct violations despite federal, state warnings

The U.S. Food and Drug Administration today announced intentions to ask a federal court to shut down a New Jersey cheese manufacturer with an alleged history of operating under insanitary conditions and producing cheese contaminated with Listeria monocytogenes.

The U.S. Department of Justice filed a complaint for permanent injunction against Quesos Mi Pueblito and two of its officers, Felix Sanchez and Jesus Galvez. The complaint alleges that recent inspections by the FDA and the New Jersey Department of Health and Senior Services found Listeria-contaminated cheese and insanitary conditions at the Passaic company.

If entered by the court, the injunction would stop the company and its officers from manufacturing and distributing food until they can bring their operations into full compliance with FDA food safety regulations and produce cheese that does not test positive for the presence of Listeria. The complaint for permanent injunction was filed in the U.S. District Court - District of New Jersey.

"FDA’s work with federal and state partners to root out or remedy food manufacturers not compliant with food safety laws ensures safer foods get to our dinner tables," said Michael Chappell, the FDA’s acting associate commissioner for regulatory affairs.

Quesos Mi Pueblito currently manufactures and distributes a variety of soft, semi-soft, and hard Mexican cheeses in grocery stores and supermarkets in Connecticut, Massachusetts, New York, North Carolina, Florida, Virginia and the District of Columbia. Among Quesos Mi Pueblito’s products are queso oaxaca, queso fresco, queso requeson and queso cotija molido.

I always find it good to see when the Government steps in and does its job before people become sick or die.  So, when will the Government bring Stewart Parnell to justice?  His Salmonella-tainted peanuts sickened over 700 and killed at least 9.  Where is the justice in that?

To refresh, on Christmas Eve, National Steak and Poultry recalled approximately 248,000 pounds of beef products (“mechanically tenderized” steak) that may be contaminated with E. coli O157:H7. The recalled meat was linked to illnesses in Colorado, Iowa, Kansas, Michigan, South Dakota and Washington. Since then information has slowly slipped out that as many as twenty-one (21) people have been sickened in sixteen (16) states with at least nine (9) hospitalized. 

National Steak and Poultry did send out a warning to employees and certain customers on Christmas Eve.  Does anyone think they did not do the same to others who they may have sold these steaks to?

To date, other than Carino’s, Moe’s and the KRM restaurant group, the public has no knowledge of other restaurants the product may have gone (and, we know the product went to other restaurants).

In addition, the public has been kept in the dark where the illnesses have occurred – which state (still missing the names of ten (10) states) and the time frame of the illnesses.

I posted months ago about yet another recall where the public lacked information for days as to were the meat actually went. I have to ask again, what is the reason for the secrecy? Either the CDC, FSIS and National Steak and Poultry know where the E. coli-tainted steaks went or not? They either know the states where there are ill people, or they do not.  Does not the public have a right to know?

Here is a bit(e) of history - on August 18, 2008 after years of hand wringing, the FSIS finally put public health before “proprietary” business interests when it made the following rule: 9 C.F.R. § 390.10 Availability of Lists of Retail Consignees during Meat or Poultry Product Recalls:

The Administrator of the Food Safety and Inspection Service will make publicly available the names and locations of retail consignees of recalled meat or poultry products that the Agency compiles in connection with a recall where there is a reasonable probability that the use of the product could cause serious adverse health consequences or death.

The Bottom Line: The FSIS is now supposed to make available to the public names and locations of retail consignees (restaurants, grocery stores, etc.) of meat and poultry products recalled by a federally-inspected meat or poultry establishment if the recalled product has been distributed to the retail level. The rule will only apply to Class I recalls (like this one). The information is supposed to be posted on the FSIS website, generally within three (3) to ten (10) working days, following the announcement of the recall.

FSIS, it is now eight (8) days and counting.  Although there is no similar rules for the CDC, local and state health departments, National Steak and Poultry, or any of the restaurants that received the product, there is also no reason do not disclose the same information now in any event.  So, why the secrecy?  Like all news, good or bad, it will come out eventually.  So, why not now?

Michelle Obama, America’s First Lady, will be a guest of ‘’Iron Chef America,” a show I have never watched on the Food Network. It will be airing January 3, 2010 and the White House portion was filmed in late October. My friends over at Obamafoodorama were kind enough to put up this teaser video below.

Apparently, the First Lady will host a cooking battle with goods from the presidential kitchen vegetable garden between White House Executive chef Cristeta Comerford and chefs Mario Batali, Emeril Lagasse and Bobby Flay.

My strong suspicion is that the First Lady will not be serving any peanuts from the Peanut Corporation of America, Nestle Toll House Cookies, steaks that have been “mechanically tenderized,” ammonia infused meat from Beef Products Inc., E. coli-tainted hamburger that killed a little girl, or, antibiotic-resistant salmonella hamburger that is served in the school lunch program.

I guess that is what the rest of us eat. OK, I don't eat it either. I hope she at least washes the vegetables and uses a thermometer on the show.

Over at Food Safety News we have made lists of who has been naughty and nice in food safety for 2009.  We listed the top stories in food safety for 2009 and we guessed on what the top food safety issues for 2010 just might be.  Now, we are on to making 2010 food safety resolutions for others.  Here they are:

President Obama should resolve to nominate an Under Secretary for Food Safety at USDA who will make the mission of the Agency protecting public health above all else. This should happen in January.

The Senate should resolve to pass S. 510, the FDA Food Safety Modernization Act, with scale-appropriate regulation for local, sustainable agriculture that does not interfere with existing organic regulations. ‚Ä®

Congress should resolve to pass meaningful food safety legislation to also modernize USDA.

Congress should resolve to give FDA and USDA mandatory recall authority.

The U.S. Attorney's office should resolve to criminally prosecute Stewart Parnell and all future food company executives who intentionally put the public safety at risk by selling contaminated food.


USDA should resolve to declare non-O157:H7 shiga toxin-producing E. coli and antibiotic-resistant Salmonella per se adulterants in ground beef under the Federal Meat Inspection Act.

USDA should resolve to enforce a true zero-tolerance policy for E. coli O157:H7 in all meat products immediately.

National restaurant chains, beef producers, and USDA should resolve to discontinue the use of ammonia-treated beef in hamburger products.

USDA should resolve to raise the quality of lunches provided through the National School Lunch Program above and beyond the quality of food provided at fast food restaurants.


All states should resolve to adopt the 2009 Model Food Code as a minimum standard immediately. 


Local and state health departments should resolve to improve their relationship with CDC on outbreak investigations. ‚Ä®

CDC should resolve to increase active surveillance of foodborne illness by expanding FoodNet from its current 10 states to all 50 states in January. ‚Ä®

FDA and USDA should resolve to implement statistically significant retail testing and sampling for pathogens in high-risk food items. ‚Ä®

FDA should resolve to require testing or other forms of certification to guarantee all imported foods meet or exceed US food safety standards, not just one percent. ‚Ä®

FDA should resolve to resist industry pressure to weaken and industrialize organic standards and so guarantee that when "organic" appears on food it means something significant.


FDA should resolve to increase and improve labeling for genetically modified foods, labeling all foods for genetic modification whether they are pre-made, sold at grocery stores, or restaurants, by the end of 2010.

The food industry should resolve to improve traceability in all areas. ‚Ä®

States should resolve to outlaw raw milk sales. Raw milk consumption should be limited to those people who own cows (not through cow-share agreements). ‚Ä®

CDC, FDA, and USDA should resolve to increase transparency in outbreak investigations and food recalls, posting what they know within 24 hours of when they know it as part of the Government Transparency Project and declassification protocols. ‚Ä®

USDA and FDA should resolve to prohibit health claims for food products unless there is proven, scientific support for the proposed claim. ‚Ä®

Food companies should resolve to write clear, scientifically supportable cooking instructions to appear on packing for potentially hazardous food products, like those containing raw meat or vegetables. ‚Ä®

Meat companies should resolve to be more explicit about the risks of consuming under-cooked meat and required cooking temperatures in the "safe-handling" instructions that currently appear on all meat products.


USDA should resolve to post online all inspection results (e.g., noncompliance records) for all meat plants it inspects, and create a searchable database that consumers can access online to review the inspection and test results of all meat plants by entering USDA establishment number.


Federal, state, and local governments and NGOs should resolve to foster a culture of food safety in the food industry and at home by providing training through middle and high school curricula.

Ambitious, certainly - necessary, absolutely.