April 2009

More than six tons of egg rolls stuffed with chicken are being recalled by EDS Wrap and Roll Foods LLC of Hayward. The egg rolls were sold to restaurants throughout California, the government says. Meanwhile, the company at the center of a recall of the pepper used in the egg rolls has expanded its recall of still more spices. The egg rolls contain black pepper spice products that may be linked to a multi-state outbreak of salmonellosis, the U.S. Department of Agriculture’s Food Safety and Inspection Service says Saturday. The following products are subject to recall:

• 9.38 lb. packages of EDS Wrap and Roll Foods LLC "Chicken Egg Roll" which contains 100 pieces of 1.5 ounce chicken egg rolls

• 18.75 lb. packages of EDS Wrap and Roll Foods LLC "Chicken Egg Roll" which contains 100 pieces of 3.0 ounce chicken egg rolls

The frozen chicken egg rolls were produced between July 28, 2008 and March 27, 2009 and bear case codes "80210 through 80365" or "90001 through 90089."

The packages bear the establishment number "P-20350" within the USDA Mark of Inspection printed on the side of the packages.

FSIS says it learned of the problem from the California Department of Public Health as a result of an ongoing investigation into the dry spice recall announced by FDA. FSIS has received no reports of illnesses associated with the consumption of these frozen chicken egg rolls. The chicken egg roll products were distributed to restaurants and institutions in California.

Union International Food Co. of Union City is recalling 15-pound and smaller size packages of its Lian How brand dry spices, 30-pound boxes and smaller size packages of Lian How crushed chili, Uncle Chen brand black pepper (whole and ground) in 5-oz. retail containers, Uncle Chen white pepper (whole and ground) in 5-oz. retail containers and 5 pound plastic bags and the Uncle Chen brand Wasabi powder in 2.2 pound foil bags, because it has the potential to be contaminated with Salmonella.

But there’s more. Also recalled by Union as of Saturday evening are the following:Continue Reading Six Tons of EDS Wrap and Roll Foods Salmonella Egg Rolls Recalled and Union International Food Company Spice Recall Expanded

The presence of E. coli O157:H7 in hamburger was defined as an adulterant under the Federal Meat Inspection Act in 1994.  However, recalls of E. coli O157:H7 contaminated meat and related illnesses continued over the next decade to grow, as did my law firm.   Oddly too, and with near regularity, E. coli O157:H7 recalls and illnesses seemed to begin in the Spring and peak in late Summer and Fall from 1993 through 2002.

After 24 million pounds of contaminated beef were recalled in 34 separate incidents in 2002, recalls dropped off to just over a million pounds a year for the next three years, and then to just 181,900 pounds in 2006.  The Centers of Disease Control and Prevention saw E. coli O157:H7 – related illnesses drop 48% between 2000 and 2006.

The reality is that from 1993 through 2002, children sickened with E. coli O157:H7 tainted hamburger made up the bulk of my law practice.  However, as E. coli O157:H7 hamburger recalls fell from 2003 through the end of 2006, I wondered if the law firm would survive.   Springs just simply were not the same.

But then came Spring 2007.   E. coli O157:H7, which begins its life in the hindgut of a cow, mounted a surge on its home court.  And, it came back with a vengeance.  Since the Spring of 2007, forty-four million pounds of beef have been recalled in 25 incidents due to E. coli O157:H7.  And, I am now back in the meat business, and look to Spring not just for the beginning of hay fever season.

Now, Spring 2009 is upon us.   In preparing for it, I had some research done on the “seasonality” of E. coli O157:H7 in both humans and cattle and then say what was available in the literature as to the reasons behind it.  Perhaps it does not fully explain what I experienced from 1993 though 2008, but it is a start.  It is all about being prepared.

Seasonality in humans:

• A review of E. coli O157:H7 diarrhea in the US by Slutsker et al (1997) found that E. coli O157:H7 was isolated most frequently from patients during the summer months.
• Results from an epidemiological review of E. coli O157:H7 outbreaks in the US (1982-2002) showed that outbreaks involving ground beef peaked in summer months (Rangel et al, 2005)
• In a review of non-O157 STEC infections in the US from 1983-2002 revealed that these infections also were most frequent during the summer (Brooks et al, 2005)
• In Scotland, HUS and E. coli O157:H7 infections peaked in patients under 15 years of age in July/August, followed by a plateau from June to September (Douglas et al, 1997). Interestingly, the prevalence in Scottish beef cattle at slaughter was found to be highest during the winter, but the concentration of E. coli O157:H7 (number of bacteria shed in cattle feces) was highest during the warmer months (Ogden et al, 2004).

Seasonality in ruminants:

• Numerous studies in cattle indicate that fecal shedding of E. coli O157:H7 is typically low in the winter, increases in the spring, peaks during the summer and tapers off in the fall (Edrington et al, 2006; Hancock et al, 2001; Hussein et al, 2005, etc.)
• Barkocy-Gallagher et al (2003) found that the prevalence of E. coli O157:H7 in cattle feces peaked in the summer, and prevalence on hides (a known risk factor for beef contamination) was highest from spring through fall.
• A survey of ground beef samples in the US showed that they were 3x more likely to be contaminated with E. coli O157:H7 from June – September (Chapman, et al 2001)
• A survey in the UK found that the majority of retail meats that tested positive for E. coli O157:H7 were collected between May and September.

Hypotheses on why there are seasonal differences in prevalence in both humans and cattle

Human factors:

• Differences in handling and cooking food, or differences in consumption patterns during the summer, especially ground beef (outdoor BBQs, picnics, summer camps)
• Higher prevalence of E. coli O157:H7 in cattle feces and hides entering the slaughterhouse
• More outbreaks linked to swimming pools, recreational water, and agriculture fairs during the summer

Animal factors:

• Speculation that temperature may affect shedding or survival in feces (warmer months promoting survival and/or growth of E. coli O157:H7).
• Studies by Edrington et al (2006 and 2008) suggested that day length and effects on hormones such as melatonin secretion from the gastrointestinal tracts may be the underlying mechanism for seasonality in cattle. The authors hypothesized that the seasonal variation is a result of physiological responses within the host animal to changing day-length. Hormones have been shown to play a role in the regulation of bacterial populations and host immunity.

REFERENCESContinue Reading E. coli O157:H7 Season is Nearly Upon Us – Will it be 2005 and 2006 or 2007 and 2008?

According to AP reports today, “Nutgate” has turned into a “finger-pointing” match of “he said, she said.” The spokeswoman from Setton, the pistachio maker, said today “that Kraft Foods Inc. detected salmonella in its pistachios more than six months ago but did not inform [Setton] until last week [March24]” when Kraft also informed the FDA.…

Elizabeth Weise, of USA TODAY reported this morning that “Pistachios had tested positive for salmonella for [five] months” at the Setton facility in California while at the same time New York Department of Agriculture was finding rat feces and cockroaches at Setton’s New York plant.

Salmonella in nuts from Setton Pistachio was detected by one…

The more things change, the more things stay the same. Now FDA officials are investigating Commack, New York-based Setton International Foods Inc., which shares key staff and packages food with its sister plant in central California, Setton Pistachio of Terra Bella Inc., that earlier this week recalled 2 million pounds of nuts over fears of…