E. coli Traceability and Eradication Legislation Proposed
Rep. Rosa DeLauro (D-Conn.) introduced legislation Thursday that would tighten testing regulations on meat and meat processing facilities. The goal of the E. coli Traceability and Eradication Act is to completely eradicate the dangerous Shiga toxin-producing E. coli bacteria, according to the announcement, and to establish tracking procedures meant to speed up the recall process if contaminated foods reach store shelves.
Some of the bill’s provisions include:
- Facilities will have to test ground beef and beef trim multiple times throughout the manufacturing process by an independent testing facility certified by the USDA.
- Facilities found to be producing unsafe products for three consecutive days or ten days in a year will have their company name posted on a list of safety offenders.
- A tracing protocol would be created for the USDA to track contaminated meat products.
- Facilities found producing contaminated meat products must have their products tested by the USDA for 15 consecutive days following the positive contamination test results.
Congresswoman DeLauro pointed out several other important features of the bill:
“Because this bill will require processors to test incoming beef trim, it would cease the current industry practice of processors being blackballed by their suppliers. Another important component of this bill is that, when E. coli is detected at a facility, it would require USDA to establish a traceback procedure all the way back to the original source of the contamination. This will allow USDA to recall products more quickly and prevent additional illnesses during an outbreak. Our current food safety system is not doing its job— contaminated meat is still hitting the shelves, and people are still getting sick. This legislation will establish higher standards for food safety and protect the public health.”
Minneapoils-based food safety lawyer Fred Pritzker commended DeLauro’s efforts and confirmed the need for more extensive testing and tighter regulations on American meat producers. “I see the reality of E. coli food poisoning cases every day. I represent people whose lives have been irreparably damaged by this dangerous pathogen. The consequences are too great for our policymakers to sit by the sidelines on this issue, and Rep. DeLauro has clearly recognized that.”
Salsa and Guacamole Can Be Safe Reports CDC Epidemiologist
A couple of weeks ago Magdalena Kendall, an epidemiologist with the CDC, and her colleagues presented research on foodborne outbreaks linked to salsa and guacamole. The researchers found that between 1998 and 2008, nearly 1 of every 25 outbreaks associated with restaurants or delis may have been caused by contaminated salsa or guacamole. This shocking statistic resulted in a flood of questions from scared consumers.
In response, Ms. Kendall provided the following salsa and guacamole FAQ:
What kinds of illnesses were associated with these outbreaks?
The most common infection was norovirus, followed by Salmonella, Shigella, E. coli, and other less common germs, which can all cause diarrhea.
Did your research show what contributed to these outbreaks?
Not in all cases, but there were some important clues. In 30 percent of the outbreaks, local investigators reported that the salsa or guacamole wasn’t stored or refrigerated properly. In another 20 percent, the investigators reported that food workers were the likely source of the contamination. In some cases, ingredients may have been contaminated before arriving in a kitchen.
Do you know which specific ingredients were contaminated?
We usually don’t know which ingredients were contaminated. But we do know that salsa and guacamole often contain diced raw produce, such as hot peppers, tomatoes, and cilantro. These ingredients have been implicated in past outbreaks.
Is there anything else about salsa or guacamole that makes it particularly likely to become contaminated?
Germs may grow to levels that can cause sickness if these foods are not prepared or stored safely in restaurants and homes. Also, salsa and guacamole are often made in large batches at restaurants, so even a small amount of contamination can affect many servings.
What about salsa that you buy at the store?
These outbreaks were not caused by commercially prepared (jarred) salsas that you would buy in a grocery store. Jarred salsas are usually heated to kill germs that may be present. Instead, most of the salsas we studied were freshly prepared.
Is homemade salsa or guacamole safe?
That depends on whether you follow these food safety rules:
- Before and after preparing food, wash your hands for 20 seconds with warm water and soap.
- Wash the ingredients thoroughly under running water. That includes ingredients that you plan to peel, such as avocados.
- Make sure that knives, cutting boards, containers, and other kitchen surfaces are clean.
- Keep the salsa or guacamole refrigerated until you serve it. Do not leave it out of the refrigerator for more than 2 hours. If the temperature is above 90 degrees, do not leave it out for more than 1 hour.
If you were eating out, what would you do to make sure these foods are safe?
If I were worried about the food safety practices in a restaurant, I would ask to see health department inspection results. I might also ask whether the restaurant has a manager who is certified in food safety. Some counties or states require this.
E. coli is Among the Threats in Salsa, Guacamole
Recent advice from a noted epidemiologist to be wary of food poisoning in salsa and guacamole seems acutely profound in the wake of news in Iowa that an outbreak of Salmonella is tied to salsa, guacamole and tamales made by La Reyna restaurant in Iowa City.
Twenty-five people are sick in the Iowa outbreak, which is connected to sales of the restaurant-made items at farmers’ markets and other locations in eastern Iowa.
Dr. Magdalena Kendall, surveillance epidemiologist with the Centers for Disease Control and Prevention said a recent research project showed that nearly one of every 25 outbreaks associated with restaurants or delis between 1998 and 2008 may have been caused by contaminated salsa or guacamole.
Dr. Kendall said the most common infection was norovirus, followed by Salmonella, Shigella, E. coli, and other less common germs, which can all cause diarrhea.
E. coli infections can be particulary dangerous because up to 15 percent of cases lead to hemolytic uremic syndrome (HUS), the leading cause of kidney failure in children.
Dr. Kendall’s research found that in 30 percent of the outbreaks, local investigators reported that the salsa or guacamole wasn’t stored or refrigerated properly. In another 20 percent, the investigators reported that food workers were the likely source of the contamination. In some cases, ingredients may have been contaminated before arriving in a kitchen.
Also, salsa and guacamole are often made in large batches at restaurants, so even a small amount of contamination can affect many servings.
New Leaf Food Safety Solutions Introduces SmartWash
New Leaf Food Safety Solutions, LLC, of Salinas, California, a division of Taylor Fresh Foods, has announced that it is selling a new food safety product, SmartWash™. According to the company, SmartWash “delivers complete protection against bacterial cross contamination.
The company’s press release states:
Using a scientifically devised formula that precisely controls and maintains the integrity of standard wash system components, SmartWash is a food grade solution that ensures consistent and optimal levels of contamination-fighting agents. The result is a significant reduction in food contaminants and total prevention of cross-contamination.
The company does not point to any scientific research that backs up its claim.
Iowa Farmers’ Market Food Poisoning Investigation
The Iowa Department of Public Health (IDPH) is investigating an outbreak of food poisoning that may be related to a freshly prepared fruit or vegetable product sold at a farmers’ market in east-central Iowa. At least 10 people have reported gastrointestinal illness associated with eating this product. Health officials have not released the product suspected of causing the illnesses or the location of the farmers’ market.
The notice came with a warning:
“It’s important to remember that any freshly prepared fruit and vegetable product that is not properly refrigerated can be a potential health risk because they can allow bacteria to grow.”
IDPH offered these tips to consumers at farmers’ markets:
- Only buy products from vendors who keep freshly prepared fruit and vegetable products cold, either in refrigerator units or on ice.
- Once purchased, keep freshly prepared fruit and vegetable products cold. If you plan to spend a lot of time at the market, bring a cooler or ice pack for storage.
- When you arrive home, place these products immediately in the refrigerator and eat within days.
- Any freshly prepared fruit or vegetable product that is not properly refrigerated should not be eaten, and should be discarded.
Below are farmers’ market food safety tips from FoodSafe.gov :
Produce
- Before and after preparing fresh produce, wash your hands for 20 seconds with warm water and soap.
- Wash fruits and vegetables thoroughly under running water just before eating, cutting or cooking. We don’t recommend washing fruits and vegetables with soap or detergent or using commercial produce washes.
- Even if you plan to peel the produce before eating, it is still important to wash it first. Any bacteria present on the outside of items like melons can be transferred to the inside when you cut or peel them.
- Be sure to refrigerate cut or peeled fruits and vegetables within two hours after preparation.
Juices and Cider
Check to see whether the juice or cider has been treated (pasteurized) to kill harmful bacteria. Pregnant women, children, older adults, and people with weakened immune systems should drink only pasteurized or treated juice.
Milk and Cheeses
- Don’t buy milk at a farmer’s market unless you can confirm that it has been pasteurized. Raw milk can harbor dangerous microorganisms, such as Salmonella, E. coli, and Listeria, that can pose serious health risks to you and your family.
- Pregnant women, older adults, and people with weakened immune systems are at higher risk for illness caused by Listeria. One source for this bacteria is soft cheese made from unpasteurized milk. If you buy soft cheese (including feta, Brie, Camembert, blue-veined cheeses, queso blanco, queso fresco, and panela), check the label to make sure that it’s made from pasteurized or treated milk.
Eggs
- Make sure that eggs are properly chilled at the market. FDA requires that untreated shell eggs must be stored and displayed at 45°F.
- Before buying eggs, open the carton and make sure that the eggs are clean and the shells are not cracked.
Meat
- Make sure that the meat is properly chilled at the market. Meat should be kept in closed coolers with adequate amounts of ice to maintain cool temperatures.
- Bring an insulated bag or cooler with you to the market to keep meat cool on the way home.
- Be sure to keep meat separate from your other purchases, so that the juices from raw meat (which may contain harmful bacteria) do not come in contact with produce and other foods.
If you have comments about food safety at the farmer’s market, feel free to submit them here.
