Defending Food Safety : Food Safety Defense Lawyer & Attorney : Gass Weber Mullins Law Firm : National Food Product Defense Counsel : Defending Food Safety Blog

All living creatures carry bacteria, and cattle are no exception. For this reason, naturally occurring pathogens may always remain, at least to some extent, an inherent part of the food we eat. And, according to new research, this basic tenet holds true whether beef cattle are raised conventionally, organically or even naturally.

In new study conducted by Kansas State University, researchers have found that the prevalence of E. coli O157:H7 in cattle that are organically or naturally raised is no different than the prevalence in cattle raised conventionally. The study also found that, when compared to conventionally raised beef cattle, organic and natural production had no impact on the antibiotic susceptibility of the bacteria.

As part of the recent study, researchers collected fecal samples from both organically and naturally raised beef cattle, and then tested for the presence of E. coli O157:H7. Results showed prevalence rates of 14.8% in organically raised cattle, and 14.2% in naturally raised cattle. According to the researchers, the E. coli levels were comparable to those previously identified in cattle that had been conventionally raised. Additionally, when the minimum inhibitory concentration of a variety of antibiotics for E. coli O157:H7 isolates were analyzed to determine the effects of all three production systems, no significant difference in antibiotic susceptibility was found. The findings of the study are detailed in the August 2009 issue of Applied and Environmental Microbiology.

Notably, in response to a recent increase in reported food-borne illness outbreaks, and a corresponding shift in consumer demand for organic and natural foods, many cattle farmers have considered shifting toward organic-based production methods. The new study suggests, however, that although organically and naturally raised beef may be popular for their assumed health benefits, neither have demonstrated any effect on the prevalence of naturally occurring pathogens.

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Mike’s Produce, Inc. (d/b/a. Kowalke Family Sprouts) has announced a voluntary recall of all Kowalke Family Sprouts Brand Alfalfa Products with sell-by dates from June 18, 2009 through June 30, 2009.  The recall was announced after the company received notification that a sprout sample (taken from a retail location) had tested positive for Salmonella. 

After being notified of the positive sample, Kowalke Family Sprouts (located in Los Angeles, California) promptly informed the FDA of its actions. It is not clear how Salmonella may have been introduced into the sprouts, and the company is cooperating fully with the agenciy's continuing investigation.

According to reports, Kowalke Family Sprouts met all FDA disinfection, processing, and pathogen testing guidelines. In addition, although the FDA tested for the presence of Salmonella on sprout growing equipment, food contact surfaces, walls, floors, and drains at the Kowalke Family Sprouts facility, all tests results were negative. Despite extensive efforts, the FDA found no Salmonella at the Kowalke Family Sprouts facility.

Even though all environmental samples were negative, and although the alfalfa sprouts tested negative prior to being shipped to retailers, the firm (given the positive retail finding – and, in an abundance of caution) decided to recall all sprouts from the potentially affected lot.

Kowalke alfalfa products are sold in 4 oz, 8 oz, 1 pound and 5 pound clear plastic, clam shell packages. Two other Kowalke products also contain alfalfa sprouts - the Dinner Salad in a 6 oz package and the Onion/Alfalfa Mix in a 4 oz package.

These products were sold to distributors in Los Angeles and to retail stores in Southern California, Nevada, and Arizona. It is possible, however, that the sprouts may have been transported to other states. Click on the following link to view the FDA Recall Release.

To date, no illnesses have been reported from these products.

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We are proud to offer a wealth of information relating to each of the following food-borne pathogens. In addition to risk factors, modes of transmission, interventions and outbreaks, we also continue to report on and discuss new scientific developments and regulatory initiatives relating to each.  Click on the links below for more detailed information:          

• Salmonella
• Clostridium perfringens
• Campylobacter jejuni
• E. coli O157:H7
• E. Sakazakii
• Norowalk-like viruses
• Listeria monocytogens 
• Hepatitis A virus
• Clostridium botulinum
• Staphylococcus aureus

As we learn more about existing food-borne pathogens, and as new pathogens continue to emerge (which will happen), staying abreast of the latest science will not only help us protect consumers, but will ensure that our national food safety system continues to serve as a role model for the world.   

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