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In the continuing battle to prevent naturally occurring microorganisms like E. coli O157:H7 from growing in cattle, researchers have discovered some promising new tools.

Although E. coli O157:H7 can cause illness in humans, the bacteria often exists as part of the gastrointestinal flora in healthy cattle. In turn, microbiologists at the University of Texas (“UT”), Southwestern Medical Center, working with the USDA, uncovered a mechanism which actually prevents E. coli O157:H7 from surviving in grain-fed cattle.

E. coli O157:H7 harbors a gene called sdiA, which makes the SdiA protein. When traveling within a cattle’s body, the SdiA protein senses a chemical made by microbes in the animal's rumen, the first of a cow's four stomachs, which serves as a large fermentation chamber.

Only after detecting this signal will the bacteria pass through the rumen and colonize in the recto-anal junction. By interfering with the SdiA protein (or, the genetic sensor), however, researchers were able to stop the bacteria from ever reaching the required colonization site. Notably, rather than colonizing, the bacteria simply died off, preventing any potential for future shedding or contamination.

"We're diminishing colonization by not letting pathogen go where it needs to go," said Dr. Vanessa Sperandio, associate professor of microbiology and biochemistry at UT Southwestern and senior author of the study. "If we can find a way to prevent these bacteria from ever colonizing in cattle, it's possible that we can have a real impact on human disease.” Notably, “[t]his could be something as simple as including some sort of antagonist in cattle feed, which would result in less shedding of the bacteria and less contamination down the road."

The findings, of course, are important because an estimated 70 percent to 80 percent of cattle herds can carry these pathogens. According to Dr. Sperandio, the finding “serves as a proof-of-principle that we might be able to target this system and help prevent food contamination."

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According to FDA, Caldwell Fresh Foods has announced a voluntary recall of alfalfa sprouts because of possible Salmonella concerns.

The alfalfa sprouts subject to the recall are labeled and packaged as follows:

• Caldwell Fresh Foods - 4-ounce plastic cups and one pound plastic bags, and 2-pound and 5 pound plastic bags in cardboard boxes with sticker affixed with the printed words Caldwell Fresh Foods.
• Nature's Choice - 4-ounce plastic cups
• California Exotics brands - 5-ounce plastic clamshell containers

The alfalfa sprouts were distributed to a variety of restaurants, delicatessens and retailers nationwide. In California, the products were sold at Kings Super Market, Numero Uno Stores, Cárdenas Markets, Trader Joe's Stores, Gonzalez Northgate Markets, Wal-Mart stores Jons Markets, and Canton Foods. Click on the following link to view the FDA Recall Release. 

Caldwell Fresh Foods alfalfa sprouts not affected by this recall will have a bright, round, green sticker affixed to the lids and labels.

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Agriculture Secretary Tom Vilsack has announced that the USDA will be issuing new performance standards designed to reduce the prevalence of Salmonella and Campylobacter in poultry.

According to Vilsack, this will be the first time the standards for chicken have been revised since 1996, and the first time the turkey standard have been revised since originally set in 2005.

In particular, the new performance standards will set the maximum positive rate for Salmonella in raw chicken carcasses at 7.5 percent, which represents a significant decrease from the current stanndard of 20 percent . The new performance standard for Campylobacter would allow roughly 46 percent of raw carcasses to test positive.

According to National Chicken Council spokesman Richard Lobb, a USDA baseline study from data collected from July 2007 to June 2008 showed an industry-wide 8.1 percent positive rate for Salmonella and a 40 percent positive rate for Campylobacter. For 2009, he said that the positive rate for Salmonella actually decreased to 7.1 percent. For this reason, Lobb explained that "the new standards are generally consistent with industry performance in recent years." In turn, Vilsack has indicated that the USDA hopes to have the new standards in place between July 1 and August 1, 2010.

In addition to unveiling the new performance standards, the USDA also announced that FSIS has developed the third edition of its compliance guide for poultry slaughter. Click on the following link to view the revised FSIS Compliance Guide.

The new guidance materials include additional and revised pre-harvest recommendations designed to assist processors in their continuing efforts to reduce these pathogens to the greatest extent possible. 

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According to the FDA, Freshway Foods has announced a voluntarily recall of certain romaine lettuce products because they have the potential to be contaminated with E. coli O145. The products were sold under the Freshway and Imperial Sysco brands.

The romaine lettuce products subject to the recall have a use by date of May 12 or earlier, and were sold by Freshway for food service outlets, wholesale, and in-store retail salad bars and delis. The products were sold to wholesalers and food service outlets in the following states east of the Mississippi river: Alabama, Connecticut, District of Columbia, Florida, Georgia, Illinois, Indiana, Kansas, Kentucky, Maryland, Massachusetts, Michigan, Missouri, New Jersey, New York, North Carolina, Ohio, Pennsylvania, Rhode Island, South Carolina, Tennessee, Virginia, West Virginia, and Wisconsin. The recalled romaine products were also sold for distribution to in-store salad bars and delis for Kroger, Giant Eagle, Ingles Markets, and Marsh stores in the states listed. Click on the following link to view a copy of the FDA Recall Release.

It is important to note, however, that bulk, prepackaged romaine or bagged salad mixes containing romaine that were purchased by consumers in supermarkets are not included in this recall; Freshway Foods does not produce these products.

The recall was announced quickly after FDA informed Freshway that a previously unopened product sample in a New York state laboratory tested positive for the bacteria. Freshway immediately traced the entire lot of romaine products, and is now advising customers to immediately cease use and distribution of any affected products. According to the CDC, although the investigation is continuing, affected lettuce may be linked to outbreaks in New York, Michigan, and Ohio. As of May 5, 2010, a total of 19 confirmed and 10 probable cases have been reported in these states.  Click on the following link to view the latest CDC Outbreak Report.

According to the FDA, Freshway has kept the agency and other public health authorities fully apprised of its handling of this matter, and it continues to cooperate with them to identify the cause. Notably, an extensive FDA investigation of Freshway’s facility in Sidney, Ohio has not uncovered any contamination at the plant.

In turn, Freshway Foods’ President, Phil Gilardi, stated that, although the company “practices strict food safety guidelines to ensure that its products are as safe as possible,” it promptly and voluntarily issued the immediate recall “to do everything possible to minimize any potential risk to public health."

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Walmart and Sam’s Club have announced that they will impose enhanced food safety measures on their beef suppliers.

According to the company, the new mandates are designed to reduce to the greatest extent possible the risk of potential contamination by pathogens such as E. coli O157:H7 and Salmonella. Click on the the following link to view Walmart’s Beef Safety Press Release.

Under the new standards, beef processing (grinding) facilities which supply the company will be required to provide validated evidence within the next year that their process controls can achieve a 2-log reduction of pathogenic microorganisms. By June 2011, slaughter facilities supplying the company will be required to demonstrate a 3-log reduction. In turn, Walmart has also mandated that, by June 2012, slaughter facilities must go even further and validate a cumulative 5-log reduction.

Dr. James Marsden, a food safety scientist, stated that “Walmart has taken steps to provide its customers with the safest possible beef products. Consumers across the United States will benefit greatly from this timely food safety initiative.” Given the breadth of Walmart’s influence, Dr. Marsden’s comment cannot be underscored enough. More than 200 million people shop at the 4,300 Walmart stores throughout the nation.

Walmart’s imposition of more stringent standards does not mean, however, that most manufacturers are not already doing virtually everything they can to produce safe and wholesome food. Tyson, a major Walmart beef supplier, believes that its food safety measures are already in line with the new protocol. Thus, for many suppliers, meeting Walmart’s expectations will likely only entail producing microbiological testing data to verify that those interventions already in place are effective. With that said, however, most also agree that any new requirements set by the retail giant can only push those manufacturers not already reaching a very high standard to strive even harder.

Of note, Walmart excluded irradiation as an approved intervention for its beef. Although irradiation can safely destroy pathogens in ground beef, some types can slightly affect beef quality and many consumers are still leery of the concept. Nevertheless, as we reported previously, the technology is improving and hopefully someday, with additional research and consumer education, it will be a viable alternative for all foods.

In any event, while researches and industry continue to seek new interventions that may someday effectively eliminate pathogens in ground beef, Walmart’s new requirements appear to be yet another step in the right direction as we all strive to make the food we eat as safe as possible.

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