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According to the FDA, Wholesome Spice (of New York) has announced a recall of crushed red pepper because of a potential link to illnesses associated with an ongoing nationwide Salmonella Montevideo Outbreak. As of February 24, there had been as many as 238 individuals from 44 states infected with the outbreak strain.  Click on the following link to view a copy of the most recent CDC Outbreak Report.

Wholesome Spice manufactured and then distributed the crushed red pepper to Daniel International for use in the production of various sausage and salami products which had been previously recalled by Daniel. Click on the following link to view Previous Daniel Recall Updates.  According to reports, a broad investigation into the source of the contamination was ongoing, and FDA recently discovered that samples of Wholesome Spice crushed red pepper had tested positive for the outbreak strain. In response, Wholesome Spice immediately announced a recall of all potentially affected products.

The Wholproducts subject to the recall include all lots of 25 pound boxes of Crushed Red Pepper sold by Wholesome Spice between April 6, 2009 and January 20, 2010.

The Crushed Red Pepper was packaged in a clear plastic bag, which was then placed inside a cardboard box marked with an adhesive white label containing a blue border and blue and black lettering. The brand name on the product labels is WHOLESOME SPICES. The product name is listed as CRUSHED RED PEPPER. The 25 pound boxes of Crushed Red pepper were distributed throughout the Northeastern United States. The product was not sold at the retail level or directly to consumers. Click on the following link to view a copy of the FDA Wholesome Spice Recall Release.

In a separate news release posted on the Rhode Island Department of Health website, David R. Gifford, Rhode Island's health director, noted that the recall “confirms that the source of the Salmonella was from outside of Daniele's manufacturing plants." According to additional reports, Wholesome Spice is currently working closely with FDA to determine how the contamination occurred.

In any event, manufacturers who may have purchased any of the recalled products are being urged not to use the products, and to recall any other products which may have used red pepper as an ingredient. Manufacturers with questions may contact Wholesome Spice via telephone at (718) 388-1549, Monday to Friday between 8:30-4:30pm EST.

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It seems that the world has gone crazy for bacon.

Certainly I have always enjoyed it. Perhaps I even indulge in it more than I should. I have no problem sitting down to a plate of bacon with my eggs in the morning. I like it on cheeseburgers and wrapped around scallops.

I also saw that the Wisconsin State Fair was selling chocolate covered bacon this year. That seemed to be a stretch, but I tried it. It tasted like chocolate and bacon. I even came across bacon flavored vodka recently. I didn’t try that, though I imagine it would probably taste; well, like bacon and vodka.

The weirdest bacon laden food I have yet heard of is bacon and egg ice cream. This no doubt delectable treat can be found only the menu of The Fat Duck restaurant in London. Other menu items include powdered pigeon, jelly of quail and salmon poached in liquorice.

Another specialty dish, now off the menu is shellfish ala pickle. According to the Health Protection Agency, the restaurant unknowingly (and, quite innocently) received a shipment of shellfish last February that had been contaminated with norovirus. Unfortunately, five hundred sick patrons caused the restaurant to shut down.

The Health Protection Agency released its final report last month, which noted that a total of 529 diners ultimately reported symptoms of vomiting and diarrhea in the weeks following the start of the February 2009 outbreak. The report also said restaurant employees who had been hit by the virus may also have returned to work before they had fully recovered. With powdered pigeon on the menu, it must have been nearly impossible to keep them away.

In any event, The Fat Duck maintains it is not liable for the outbreak, and also insists it followed all food hygiene procedures correctly. Notably, investigators agreed, concluding there were no breaches of hygiene at The Fat Duck. And, in the defense of the restaurant, it is very well known for the high quality food it serves and also its cleanliness. It has been given three stars by Michelin, and has received numbers awards and accolades.

The head chef, Heston Blumenthal, has also written a letter of apology to those patrons who fell ill and invited them—when the time is right—to come back and give the restaurant another go. He stated in the letter that, "It was deeply upsetting to all of us that your enjoyment of The Fat Duck was not as we had intended it to be, I would be delighted if you would consider returning to The Fat Duck at a time that is convenient to you."

So, on your next stop in London, I would strongly recommend visiting The Fat Duck. Although shellfish may no longer be available, nothing beats the powdered pigeon or jellied quail, capped -- before the check -- with a delectable serving of bacon and egg ice cream.

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Health officials throughout the country are investigating a new Salmonella outbreak which has potentially sickened dozens nationwide.

According to the Colorado Department      of Public Health and Environment ("CDPHE"), the outbreak involves an antibiotic-resistant strain of Salmonella Newport. In Colorado, at least 21 people have been sickened in 10 counties, and four of the victims have been hospitalized. Although no conclusions have been issued regarding the source of the outbreak, preliminary indications suggest that the outbreak could potentially be associated with the consumption of undercooked ground beef. Click on the following link to view a copy of the CDPHE News Release.

According to the CDPHE, eight other states have reported cases that are related to the ongoing outbreak. The USDA, CDC and numerous state health agencies are cooperating in the ongoing investigation.

Although the Colorado news release did not specifically identify the other states involved in the investigation, one of them, reportedly, could be Maine.  On July 31st, the Maine Center for Disease Control and Prevention alerted health care providers and lab directors throughout the state to an outbreak of salmonellosis due to "an unusual type of Salmonella." Six cases have been confirmed in three counties. At least two of the isolates recovered from patients in this outbreak are resistant to the antibiotic ampicillin. Click on the following link to view a copy of the Maine News Release.

All of the Colorado and Maine outbreak cases developed in late June and early July.

The CDPHE, of course, is reminding consumers and food handlers to handle ground beef properly to avoid cross contamination, and to cook ground beef thoroughly. The FSIS likewise reminds consumers that thoroughly cooking raw beef products to an internal temperature of 165 degrees will destroy any pathogens that may be present, and will render the products safe.

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According to FSIS, King Soopers has announced a voluntary recall of various ground beef products after learning the products could potentially be linked to an ongoing Salmonella outbreak. The possible association is being investigated by the Colorado Department of Health.

Approximately 466,236 pounds of ground beef chubs, tray packs and patties (processed in Denver, Colorado) are affected by the voluntary and precautionary recall. The products were processed on various dates between May 23, 2009 and June 13, 2009, and bear Establishment Number "EST. 6250." In turn, the ground beef chub products bear a use-by/sell-by date between "05/31/09" and "06/21/09;" the tray packs of ground beef bear a use-by/sell-by date between "06.02.09" and "06.23.09;" and the ground beef patty products bear a use-by/sell-by date between "06.01.09" and "06.22.09." The products were distributed to retail establishments in Colorado, Kansas, Missouri, Nebraska, New Mexico, Utah and Wyoming. The products (produced in Denver, Colorado). Click on the following link to view the FSIS Recall Release.

The specific products subject to recall include:

• 1-pound chubs of (93/7) ground beef. Each package bears the identifying case code "69558."

• 1 - 1.25-lb. tray packs of (96/4) ground beef. Each package bears the identifying case code "67164."

• 1 - 1.25-lb. tray packs of (96/4) ground beef. Each package bears the identifying case code "67664."

• 1 - 1.25-lb. tray packs of (93/7) ground beef. Each package bears the identifying case code "67663."

• 1 - 1.25-lb. tray packs of (93/7) ground beef. Each package bears the identifying case code "67163."

• 2.5 - 3-lb. tray packs of (93/7) ground beef. Each package bears the identifying case code "67654."

• 6-pack trays of (93/7) ground beef patties. Each package bears the identifying case code "67106."

• 4-pack trays of (93/7) ground beef patties. Each package bears the identifying case code "67115."

As a result of an ongoing investigation into an outbreak of Salmonella Typhimurium DT104 potentially associated with ground beef, the Colorado Department of Public Health notified FSIS of the problem. Epidemiological investigations, and a case control study, conducted by Colorado Department of Health and CDC determined that there may be an association between the fresh ground beef products and 14 illnesses reported in Colorado.

Although the FSIS has no reason to believe that the products are still available for sale in commerce, the agency is nevertheless advising consumers that may have purchased the fresh ground beef between May 23 and June 23, 2009, and who may still have the products in their freezers, to look for and discard any potentially affected products.

As always, FSIS also reminds consumers that thoroughly cooking raw beef products to an internal temperature of 160 degrees will destroy any pathogens that may be present, and will render the products safe.

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In winter of 2006, William Cunningham, in hopes of obtaining money from the Campbell Soup Company, laced his children’s soup with numerous poisons.

According to the FSIS, "Cunningham then initiated several consumer complaints to FSIS to bolster his claims that certain soup products made his children sick.” Cunningham poisoned the soup with peppers, Prozac, Amitriptyline and lighter fluid, before feeding it to his 18 month old daughter and three year old son. Both were subsequently hospitalized.

In turn, the former dump truck driver called Campbell’s and public health officials attempting to blame the illnesses on the company. After an initial inquiry into the complaints, the FSIS noticed various irregularities, and confirmed there were signs of tampering. FSIS officials then began working in cooperation with the USDA Office of Inspector General, the FDA and local police to present a case to the U.S. Department of Justice. After a thorough investigation, these agencies were able to build a thorough case against Cunningham. Following his recent jury trial and conviction, Cunningham was sentenced to more than one-hundred years in prison.

In a statement issued by the FSIS, the agency extended “its appreciation to all parties involved with the investigation that led to Cunningham's conviction.” Click on the following link to view a copy of the FSIS Statement.  We are grateful for the diligent efforts of all federal, state and local agencies involved to get this one right.

We are also grateful that Campbell's was exonerated – in today’s litigious society, being innocent should count for something. The real victims of this story, however, were not so fortunate. Reports suggest that the children may be afflicted with respiratory problems for the rest of their lives.

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On June 24, 2009, the JBS Swift Beef Company announced a voluntary recall of approximately 41,280 pounds of beef products. After consultation with the FSIS, and following a thorough review of its own records, the company has voluntarily expanded its initial recall to include an additional 380,000 pounds of select intact beef primal products. Click on the following link to view the FSIS Recall Release.

According to FSIS, the expanded recall was initiated voluntarily by JBS Swift, in an abundance of caution, as a result of an ongoing investigation by the CDC of numerous E. coli O157:H7 illnesses in multiple states. According to the company, the FSIS had indicated that some of these illnesses could potentially be associated with ground beef products further processed (by JBS Swift’s customers) from whole intact cuts. Click on the following link to view the JBS Release.

The beef products affected by the expanded recall were produced in Greeley, Colorado on April 21, 2009, and were distributed both nationally and internationally. Click on the following link to view a list of those products subject to the expanded recall.

Each box of recalled product bears the establishment number "EST. 969" inside the USDA mark of inspection, an identifying package date of "042109," and a time stamp ranging from "0618" to "1130." The recalled products include intact cuts of beef, such as primals, sub-primals, or boxed beef typically used for steaks and roasts (rather than for ground beef). As noted, however, because some of these products may have been further processed by downstream customers into ground beef, the final packaging may not bear the establishment number "EST. 969." As a result, FSIS is advising customers with concerns to contact their point of purchase.

FSIS also reminds consumers that, whether beef products are ground or intact, cooking beef products to 160 degrees will destroy any pathogens that may be present, and will render the products safe.

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Defending food-borne illness cases throughout the country, we understand better than anyone the uncertianty surrounding recent reports that raw Nestle cookie dough may be the source of an ongoing nationwide E. coli O157:H7 outbreak. Although, historically, E. coli has been linked to outbreaks involving water, spinach, lettuce, alfalfa sprouts, fruit juices, salami, cheese, and raw (or, undercooked) meat, cookie dough has never been implicated.

Nevertheless, since March 2009, federal and state investigators have been attempting to identify the likely source of a nationwide E. coli outbreak which has affected about 66 people in 28 states. To date, about 25 individuals have been hospitalized.

Although the true source of the ongoing outbreak remains uncertain, health officials recently announced that a number of cases associated with the outbreak reportedly consumed raw Nestle Toll House cookie dough prior to the onset of their illnesses.

In Colorado, for example, of five cases recently linked to the nationwide outbreak, four reported eating raw cookie dough. Nevertheless, although such reports may suggest an association with a particular food, epidemiology alone (without the added benefit of microbiological confirmation in an implicated product) is often insufficient to determine the cause of an outbreak. For this reason, Alicia Cronquist, an epidemiologist with the Colorado Department of Health (“CDH”), stated further that, although we want consumers to be aware, "[w]e can't be certain that raw cookie dough is the source of these infections." Click on the following link to view the CDH Press Release.

Despite lingering uncertainty, these reports prompted an immediate response from Nestle. Noting that the safety of consumers is paramount, and although E. coli has not been isolated from any of its products, the company elected, in an abundance of caution, to issue an immediate, voluntary and precautionary nationwide recall of refrigerated Nestlé Toll House cookie dough products. In turn, Nestle spokeswoman Roz O'Hearn confirmed that "this has been a very quickly moving situation." O'Hearn highlighted further that, after learning of a potential problem, "the company took action in less than 24 hours." Click on the following link to view the Nestle Press Release.

Thus, as the investigation continues, both Nestle and health officials have asked consumers not to eat prepackaged refrigerated cookie dough. The precautionary recall includes refrigerated cookie bar dough, cookie dough tub, cookie dough tubes, limited edition cookie dough items, seasonal cookie dough and Ultimates cookie bar dough. It does not, however, affect any other Toll House products. Click on the following link to view the FDA Recall Release (and list of affected products).

While Nestle is working closely with the FDA to determine whether any of its products are indeed implicated, the Minnesota Department of Health (“MDH”) is testing products collected from retail stores and from ill consumers' homes. Currently, the MDH is investigating six cases with onset dates between May 3 and June 11. Click on the following link to view the MDH News Release.

Finally, it should be noted that, regardless of the ultimate source of the outbreak, consumers should never eat raw cookie dough. According to Carlota Medus, an epidemiologist with the MDH, “cookie dough, whether purchased in a tub from the store, or made at home from scratch, should not be eaten raw.”  This, of course, is because many raw products can potentially carry pathogens that might cause illness if improperly handled and prepared.  This is also why the labels on raw cookie dough clearly state that the products should always be baked before consumption.  When properly handled and prepared (and cooked to an internal temperature of at least 165 degrees), cookies make from raw dough are perfectly safe for consumption.

In any event, the safety and quality of its products, says Nestle, is a non-negotiable priority. For this reason, the company has apologized for any inconvenience caused by the precautionary recall.

And, until a source is conclusively determined, we of course will continue to provide updates on the continuing investigation.

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Following an increase in recalls triggered by a wide range of pathogens in a wider variety of foods, we’ve also witnessed a recent increase in reported Shigella cases (typically associated with improper hygiene and food handling). Thus, in addition to paying greater attention to the food we buy, it also appears we all need to start paying greater attention to how, exactly, we’re preparing it.

Indeed, in April, the Macon County Health Department reported that Shigella cases were on the rise, with nearly 70 cases reported already this year. According to the Illinois Department of Public Health, as many as 1,300 cases of Shigellosis are reported throughout the state annually. Because many mild cases go unreported, it is expected that at least 20 times more people are infected with the bacterium than are actually reported.

In turn, health officials from the Arkansas Department of Health recently confirmed similar trends, noting that more cases have been identified this year than every before.

And, now, Wisconsin, along with other states, is being added to the list. The Grant County Health Department, in Platteville, for example, is reminding individuals to follow good hygienic practices after a spike of about a dozen cases of Shigella-related illness were recently confirmed.

Shigella is a group of bacteria that can cause shigellosis, an acute bacterial infection of the lining of the intestines. Although easily avoidable, the illness can spread quickly as a result of inadequate hand washing or eating contaminated food. Symptoms include diarrhea, fever and stomach cramps. Mild bleach-water solutions or antibacterial wipes, however, can eliminate Shigella bacteria from food contact and other surfaces.

Individuals who have experienced diarrhea symptoms for more than two days should see a physician. Laboratory tests can be done to diagnose Shigella and, in some cases, antibiotics can be used to treat the condition.

Although no one enjoys reporting on food-borne illnesses, they do serve as a healthy (and constant) reminder that we all play an integral role in keeping our food safe.

Thus, whether you’re out on the town, attending a gathering or preparing a meal at home, keep yourself (and those around you) healthy by not only paying close attention to the foods you eat, but also how, exactly, those foods made it to the table.

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The Ohio Department of Health is currently investigating a potential E. coli O157:H7 outbreak involving numerous cases in Ohio, Pennsylvania, and Illinois.

In turn, Valley Meats LLC (a Coal Valley, Illinois, company) announced a precautionary and voluntarily recall of certain ground beef products after learning the products could potentially be associated with reported illnesses. This possible association was announced by the Ohio Department of Health as part of its ongoing epidemiological investigation.

Approximately 95,898 pounds of ground beef were affected by this voluntary and precautionary recall. The products at issue were produced on March 10, 2009, bear establishment number “EST. 5712,” and were sold nationwide to numerous distributors. Several Valley Meats brands were included in the recall, including 3S, Grillmaster, J & B, Klub, Thick 'N Savory and Ultimate. Click on the following link to view a complete list of products affected by the recall.

Because all raw ground beef products can potentially carry harmful bacteria, the USDA instructs consumers to only eat ground beef patties that have been thoroughly cooked to an internal temperature of 160°. Thoroughly cooking raw beef will destroy any pathogens that might be present, and render the products perfectly safe.

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I just received an update from the CDC, confirming there are now 896 cases of H1N1 (Swine Flu) in 41 states. Interestingly, here in Arkansas (where I spent the last two days mingling with outstanding health professionals), there hasn’t been a single case.

Here’s the current national tally:

•  Alabama:  4
•  Arizona:  48
•  California:  106
•  Colorado:  17
•  Connecticut:  4
•  Delaware:  38
•  Florida:  5
•  Georgia:  3
•  Hawaii:  3
•  Idaho:  1
•  Illinois:  204
•  Indiana:  15
•  Iowa:  5
•  Kansas:  7
•  Kentucky:  2
•  Louisiana:  7
•  Maine:  4
•  Maryland:  4
•  Massachusetts:  71
•  Michigan:  9
•  Minnesota:  1
•  Missouri:  4
•  Nebraska: 4
•  Nevada:  5
•  New Hampshire:  2
•  New Jersey:  7
•  New Mexico:  8
•  New York:  98
•  North Carolina:  7
•  Ohio:  5
•  Oklahoma:  1
•  Oregon:  15
•  Pennsylvania:  2
•  Rhode Island:  2
•  South Carolina:  17
•  Tennessee:  2
•  Texas:  91 (and 2 deaths)
•  Utah:  8  
•  Virginia:  11
•  Washington:  23
•  Wisconsin:  26

In any event, despite the spread of H1N1 throughout the country, I simply wanted to note, once again, that pork products, and Arkansas, remain perfectly safe...

It is also (in my mind) equally important to point out that, wherever we live, we shouldn’t let the flu ruin our fun. Despite 26 confirmed cases in Wisconsin, I look forward to returning home tomorrow (in a small, confined airplane), and promptly ordering myself a cold beverage and, more important, a Johnsonville brat . . .

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Not surprisingly, as our ability to detect food-borne illness outbreaks continues to improve (as a result of increased awareness, better surveillance and more precise testing), we are detecting more outbreaks. The increase, in my view, is a result of our enhanced ability to identify those illnesses which, in years past, simply slipped “under the radar.”

Although some suggest broadly that outbreaks are increasing because today’s food companies (as opposed to yesterday’s food companies) don’t care about food safety, the theory is a bit hard to swallow. Given the incredible media and regulatory attention directed in recent years to food safety, most large companies have devoted incredible resources to improve the safety of their products. And, I personally believe, we’re doing better than ever.

It is also hard, frankly, to overlook that fact that an increasing number of outbreaks are being detected in other parts of the world as well.

Beginning in 2005, for instance, the European Food Safety Authority ("EFSA") began collecting, analyzing and publishing outbreak data submitted by its 22 member states.  The data confirmed that, in 2007, the EU experienced a total of 5,609 reported food-borne illness outbreaks. Although down only slightly from 2006, this actually represented a significant increase from just a few years earlier (when the number was zero), because data wasn’t being collected and reports weren’t being generated. Click on the following link to view a copy of the 2007 Community Summary Report on Food-borne Outbreaks.

The results of the the 2007 Community Report is also interesting. In the EU (like here in the US) Salmonella continues to be one of the most frequent causes of food-borne illness outbreaks. Of the total reported outbreaks in 2007, Salmonella accounted for 2,201 outbreaks, or four out of every ten.

In turn, viruses (such as Norovirus) were reported to be the second most frequent cause of outbreaks in the EU. Altogether, viruses accounted for 668 outbreaks, and sources were reported to include crustaceans, shellfish, molluscs and buffets.

Campylobacter was next in line, causing 461 outbreaks. Common sources included broiler and other meats.

In turn, bacterial toxins, such as those produced by Bacillus Cereus, Clostridium Perfringens and Staphylococcus, caused 458 outbreaks. Numerous outbreaks involving other bacteria, such as Listeria and E. coli O157:H7 were reported as well.

Does this mean that, suddenly, European companies have collectively decided to give up on food safety? Unlikely. Rather, it merely demonstrates that, wherever you live, as food-borne illness outbreak surveillance improves, we will begin to see outbreaks that would otherwise have been missed.

Indeed, even the EFSA concedes that the numbers of total reported outbreaks in the EU are expected to increase. This is because the "reporting systems" in the 22 member states vary significantly and, as a result, are simply not capturing every outbreak. In those member states with more effective national monitoring systems (like Germany), however, the reported number of outbreaks were expectedly much higher.

In any event, as reporting and surveillance continue to improve throughout the EU, we will likely see (just like here at home) the total number of reported outbreaks increase significantly.  And, while the increasing numbers of outbreaks, coupled with resulting media coverage, will continue to motivate entire industries to "do better," such results should not suggest that most food companies (whether based in New York or Paris) are simply failing to do anything at all.

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The source of the multi-state Salmonella Outbreak linked to fresh alfalfa sprouts has likely been determined.

According to reports, the Salmonella strain implicated in the outbreak likely originated from seeds sold by the Caudill Seed Company of Louisville, Kentucky. In turn, Lyle Orwig, a company spokesman, stated that the offending seeds were imported by Caudill from Italy. As reported previously, Caudill has withdrawn all seed batches with six-digit lot numbers starting with “032”; the recalled seeds are packaged in 50-pound white bags marked with a white or yellow label.

Although testing did not reveal any Salmonella at Caudill’s facilities, Orwig reports that, “what [the FDA] has said to us, is the cases all led to sprouts, from multiple growers, and the common link is seeds.”  Seeds, anyway, from Italy...
 

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Oops. A hog farm in Alberta is under quarantine after Canadian pigs caught the Hybrid H1N1 Flu from a farm worker. The pigs were exposed to the virus after a worker at a family-run farm returned from Mexico with flu symptoms. This is the first time the new H1N1 influenza strain has been found in pigs.

Canadian officials stressed that the outbreak (involving approximately 200 pigs in a herd of 2,200) has been fully contained, assured the public that the country's food supply is safe, and stressed (again) that there is no risk of contracting the illness by eating pork. Echoing recent comments from the CDC and USDA, Canadian health officials stressed there is “no evidence the virus can be transmitted through eating pork.” Click on the following link to read Agriculture Secretary Vilsack's commnets on the Canadian Outbreak.  Moreover, even if pork could become contaminated (through cross contamination or other means), which is very unlikely, we know that cooking pork to 160 degrees readily kills any pathogens that might be present.

Here at home, the CDC has confirmed approximately 226 human cases of the flu in 30 states. And, as far as we can tell, American pigs remain completely unaffected.

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According to the CDC, “swine influenza” has been officially renamed as "H1N1 Flu." The name change follows urging by the U.S. pork industry and others to remove any references to “swine” when describing the virus (for more information, please visit our previous post on the subject). As we reported previously, the current strain is a hybrid of avian and hog viruses, and has nothing to do with “swine.” Moreover, despite extensive testing, the hybrid virus has not been found in pigs, and pork products remain entirely safe to eat.

The H1N1 virus is carried and spread person-to-person through coughing or sneezing. The symptoms of the H1N1 flu in people are similar to the symptoms of regular seasonal influenza, and can include fever, lethargy, lack of appetite and coughing. Some people with the flu also have reported runny nose, sore throat, nausea, vomiting and diarrhea.

People can stay healthy by following simple precautions. Cover your nose and mouth with a tissue when you cough or sneeze, wash your hands often with soap and water, especially after you cough or sneeze (alcohol-based hands cleaners are effective), and avoid touching your eyes, nose or mouth (most germs are spread that way). Currently, 141 cases have been confirmed in 19 states.

Despite the continuing spread of the H1N1 flu, the virus is susceptible to the prescription antiviral drugs oseltamivir and zanamivir. As a result, the U.S. Government and manufacturers have begun the process of developing a vaccine against this new virus.

For more information, please visit the CDC H1N1 Flu Website.

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Pigs never get a fair shake. No matter how you slice it, they’re typically associated with mud, and get the brunt of most jokes. And, today, once again, they’re in desperate need of more lipstick.

Although the current swine flu is transmitted between people, has nothing to do with “swine,” and pork is entirely safe to eat (assuming, as always, you cook it), pigs are getting hammered by the press. The media coverage has been so anti-pig that many countries no longer import pork. The World Health Organization has raised the alert level for swine flu, and Egypt (usually not swayed by extremist views) just announced it’s about to kill every pig within its borders. Thus, after enduring days of eviscerating (no pun intended) media coverage, between 300,000 to 400,000 innocent cob rollers could easily lose their lives.

Not a good week for pigs . . .

This also can’t be (and isn’t) good for the U.S. pork industry. As we all know, the epicenter of the flu outbreak was Mexico. We initially thought (correctly) that people were getting sick from other people. Things went really south for pigs, however, when false rumors suggested the flu originated in a Smithfield Foods Mexican pork plant. After Associated Press ran the story (oops), countless Bloggers (not us) attempted to blame the outbreak on "factory farming.” The only “fabrication” relating to flu, however, was the story itself.

We soon verified that the virus was NOT connected to Smithfield, its operations or . . . its pigs. Rather, as reported previously, the illness morphed from a hybrid of hog and avian flu strains (or, the hybrid A/H1N1 flu strain), which resides in people—not swine.

Thus, as industry attempted to set the record straight, even the Obama Administration chimed in. Officials announced repeatedly that pork products were “perfectly safe.” "I want to reiterate,” pleaded Agriculture Secretary Tom Vilsack, “this is NOT an animal health or food safety issue.”

Why, then, are people so hoggish about swine? Well, that’s easy. Not long ago, some doctor, in some lab, and in some report, thought it would be clever to name this new “hybrid” illness “swine flu.” And, it stuck. In turn, media and bloggers alike (we’re guilty too) scoured “Google Images” to find the best pig photo to hammer the message home. The cool images stuck too.

So, how to fix it? Well, I’m sure it sounded like quite the challenge when the first courageous employee (in some swanky board room) asked quietly whether it might be possible to simply, well . . . “change the name.” A raised eyebrow, we’re certain, likely followed by a long pause…

But, that idea stuck too. And, although (admittedly) this is a big ship to turn, industry groups mobilized and are now asking (whoever will listen) to change the name from “swine flu” to something a bit more subtle.

So, what are the current proposals? The two top runners are “North American Flu” and “Hybrid Flu.” Although either sound simple enough, things are never that easy. One need only infuse politics to know that neither idea will likely sell.

Indeed, we anticipate that, when the opportunity comes, “conservatives” will likely argue that any reference to “North American Flu” is merely another attempt by “liberals” to blame the world’s most significant problems on the U.S. In response, liberals will likely retort that the use of “Hybrid Flu” is simply yet another conservative ploy to tarnish alternative fuels and green technology.

Not sure who wins the debate (in the end), but it is sure to come.

Thus, perhaps, we could find middle ground. To the extent the current virus involves a unique and daring blend of both swine and avian flu, maybe something more tasteful, like “Swavian Influenza,” would be easiest to swallow. It sounds exotic, it rolls nicely off the tongue, and (the best part) it’s politically neutral. 

If that doesn't work, a respected friend, with a smirk, suggested "A-1 Influenza" or, even better, "ACME  INFLUENZA" (my favorite).  Move aside, Wile E. Coyote...  And, worst case, we can always do A/H1N1 flu...  Boring, but acceptable. 

So, will any of the proposals work?

Maybe. But, in my mind, only two things are certain. Again, no matter how we slice it, hogs are always the first to get dragged through the mud. And, second, no matter how much lipstick we use, a pig is still (and always will be) a pig.

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Another outbreak solved. As we reported previously, numerous students from the Woodbury Middle School (in Salem, N.H.) and the Florence Rideout Elementary School (in Wilton, N.H.) fell ill after an overnight stay at the Stone Environmental School (in Madison, N.H.). Although approximately 120 children and adults reported some form of illness, only fifteen cases of Salmonella were confirmed. In turn, these illnesses led to the temporary closure of the camp while Department of Health and Human Services (“DHHS”) investigators worked closely with Stone Environmental to locate the source of the problem.

During the ensuing investigation, health officials confirmed that pudding served to the campers was contaminated with Salmonella. Interestingly, however, they also confirmed that the mixer used to prepare the pudding was sanitized by the camp after each use. According to Beth Daley, a DHHS epidemiologist, "the mixer was actually being sanitized in accordance with the manufacturer's specifications."

Nevertheless, it appears that, in addition to using the mixer to prepare pudding, the mixer was also used to prepare scrambled eggs (which can sometimes contain Salmonella). Thus, investigators suspect that a possible defect in the mixer design may have allowed bacteria to get into an area where it couldn't be cleaned out. The mixer has been removed and is undergoing further testing.

In any event, Stone Environmental was pleased that the source of the illness had been found. According to David Freese, executive director of the camp, "our first priority, of course, was the safety of our campers.” And, now that the likely source has been identified, both he and staff are looking forward to reopening soon.

Congratulations to both DHHS and Stone Environmental for their cooperative efforts to find and eliminate the source of these illnesses.

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As of this morning, the CDC has confirmed a total of 40 swine flu cases in the United States (increased from 20 over the weekend). As noted in our previous post, the current strain is a mutated variant of swine flu which can be transmitted directly from person-to-person. For this and other reasons, the current illnesses are not believed to be related in any way to exposure to pigs or pork products. Click on the following link to visit the CDC Swine Flu Website.

Indeed, according to scientists at the USDA and the CDC, “swine flu viruses are not transmitted by food, so you cannot get swine flu from eating pork or pork products." Moreover, the virus (like other pathogens), even if present (through cross contamination or other means), is easily killed if heated to 160 degrees. In turn, Agriculture Secretary Tom Vilsack confirmed further that "[t]here has been no evidence,” in any event, “that [any] swine have been infected with this virus."

Echoing Vilsack’s comments, the National Pork Producers Council (“NPPC”) likewise confirmed that "pork is safe to eat, and direct contact with swine is not the source of, and U.S. pigs have not been infected with, the hybrid influenza.” According to NPPC, the CDC and the U.S. Department of Homeland Security:

• People cannot get the hybrid influenza from eating pork or pork products. Most influenza viruses, including the swine flu virus, are not spread by food. Eating properly handled and cooked pork products is safe.

• There are no food safety issues related to the hybrid flu that have been identified, according to DHS Secretary Janet Napolitano.

• Preliminary investigations have determined that none of the people infected with the hybrid flu had contact with hogs.

• This virus is very different from that found in pigs.

• The hybrid virus never has been identified in hogs in the United States or anywhere in the world.

• The hybrid virus is contagious and is spreading by human-to-human transmission.

Despite such assurances, however, Russia nevertheless suspended imports of all port products from Alabama, Arizona, Arkansas, California, Florida, Georgia, Kansas, Louisiana, New Mexico, Oklahoma and Texas (Russia has also suspended imports of all meat products from California, Kansas and Texas). Russia also suspended shipments from Mexico, Guatemala, Honduras, Dominican Republic, Colombia, Costa Rica, Cuba, Nicaragua, Panama and El Salvador.

According to the CDC, swine flu is a respiratory disease of pigs caused by type A influenza that regularly causes outbreaks of influenza among pigs. Although the disease normally does not infect humans, human infections have been known to occur in rare instances among people who are exposed to pigs. Until now, however, cases of human-to-human spread of swine flu viruses have been extremely rare. Symptoms resemble those of regular flu but, as demonstrated in the most recent mutation, the virus also has the potential to be fatal.

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As a result of an ongoing Salmonella outbreak being investigated by the CDC and FDA, the FDA has warned consumers to avoid eating raw alfalfa sprouts until further notice.

To date, 31 cases of illnesses with the outbreak strain of Salmonella Saintpaul have been confirmed in Michigan, Minnesota, Pennsylvania, South Dakota, Utah and West Virginia. In turn, most of the individuals who became ill reported eating raw alfalfa sprouts. While some cases reported eating raw sprouts at restaurants, others reported purchasing raw sprouts at the retail level. According to the FDA, the outbreak appears to be an extension of an earlier outbreak in February and March (which involved cases Nebraska, South Dakota, Iowa, Kansas, and Minnesota).  Click on the following link to view the FDA Alfalfa Sprout Notice.

Interestingly, the ongoing investigation has indicated that the Salmonella contamination in harvested sprouts may be may have originated from contaminated alfalfa sprout seeds. Thus, because suspected seed lots have been sold and grown throughout the country, and because washing the harvested products will likely not help, the FDA and CDC have warned consumers not to eat any raw sprouts from any source until further notice. 

According to the FDA, governmental investigators are working closely with the alfalfa sprout industry to identify which alfalfa seeds and sprouts are not affected, so that the current advisory can be refined as quickly as possible. 

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With numerous cases of swine flu reported in Mexico, Canada and now here at home, the United States is stepping up preparations for a possible pandemic.

As a general matter, the swine influenza A (H1N1) virus rarely infects humans. Although sporadic human cases have been reported, the virus is usually associated with exposure to pigs, and rarely transmitted between people.

Recent victims, however, have reported no exposure to swine, and investigators believe that the virus may have mutated and is spreading between humans. Symptoms include fever, lethargy, lack of appetite, coughing, runny nose, sore throat, nausea, vomiting and diarrhea. In some cases, the virus has been fatal.

In years past, there were only a few cases of swine flu reported annually in the United States. As of today, however, the CDC confirmed 20 cases of swine flu in five states:

• California: 7
• Kansas: 2
• New York City: 8
• Ohio: 1
• Texas: 2

These cases are a likely extension of the outbreak in Mexico. As of this afternoon, Mexican President Felipe Calderon said 81 deaths were suspected to be from the outbreak, and 374 people remained hospitalized. Notably, Mexico City has closed all of its schools and universities until further notice because of the virus, and troops were handing out filter masks outside the National Cathedral on Sunday morning. No masses were scheduled at the cathedral, but dozens of worshippers put on masks and went inside the church to pray on their own.

Canada has also confirmed at least six cases of illnesses, while Spain, Israel and New Zealand are investigating possible but unconfirmed cases.

In turn, the CDC is working closely with state and local officials in California, Texas, as well as with health officials in Mexico, Canada and the World Health Organization. In addition to attempting to determine the source of the U.S. infections, investigators are also attempting to determine how easily the virus is transmitted from person to person, and whether additional people may have been infected. Click on the following link to visit the CDC Swine Flu Website. 

As an aside, although the CDC reports that swine flu is not normally transmitted by food, we do know that the virus (like other pathogens), if present, is easily killed if heated to 160 degrees.

In any event, although the U.S. government has now declared “a public health emergency” -- a step Homeland Security Secretary Janet Napolitano said "sounds more severe than really it is,” – this is standard operating procedure which allows federal, state and local agencies to better direct their resources toward prevention and mitigation.

In turn, White House spokesman Robert Gibbs echoed Napolitano's comments confirming that, although the outbreak "is of great concern to the White House, it's certainly not a time to panic."

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The Stone Environmental School, where numerous school children reportedly became sick in recent weeks, temporarily closed after new cases of illness were reported last week. Previously, approximately 70 of 98 students (and staff) from the Woodbury Middle School in Salem, N.H. reported becoming sick after visiting the overnight camp. Last week, an additional 20 of 80 students who stayed at the camp (from Florence Rideout Elementary School in Wilton, N.H.) reported illness as well. Although some of the previous illnesses were caused by Salmonella, it is not yet clear whether the more recent illnesses are in any way related to the camp or exposure to the pathogen.

Nevertheless, the Stone Environmental School voluntarily suspended operations, for at least a few days, to allow health officials to continue their investigation. Click on the folloing link to see the N.H. Department of Health and Human Services Press Release.  According to Dr. Jose Montero, director of public health, "[i]t has been very difficult in this case to trace the exact source of the salmonella bacteria."

Despite a focused investigation, and close cooperation from camp officials, the original source of the Salmonella remains unknown.

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Salmonella has been getting a lot of press these days. On the heals of numerous recalls involving the pathogen in food, we learned today that as many as 50 middle school children from Salem, New Hampshire may have been sickened with Salmonella after attending an overnight camp. On Monday, the Woodbury Middle School contacted the state’s Department of Health and Human Services, advising them that approximately 50 children had called in sick. Many students reported symptoms including vomiting, diarrhea and high fever.

This, of course, prompted an investigation, and health department officials have confirmed, via stool sampling, that at least some students were infected with Salmonella. The number of ill students also continues to rise, with a total of 69 children absent from school yesterday. According to Dr. Jose Montero, the state director of public health, at least one student has been hospitalized.

Notably, last week, all of the sick children attended an overnight camp (at the Stone Environmental School in Madison, NH). In turn, health officials have been interviewing infected children, and are working quickly to determine the specific origin of the outbreak. At this point, it is not clear whether the children were exposed to Salmonella through food or environmental sources.  Thus, we’ll be sure to report if and when the source of the outbreak is confirmed.

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On the heels of one Salmonella outbreak comes word of yet another. This time, a variety of spices manufactured by the Union International Food Company (and distributed under the Lian How brand name) have been identified as the likely culprits. Investigators with the Oregon Department of Human Services reacted quickly, and were able to isolate the outbreak strain from a sample of ground black pepper. Congratulations for a job well done.

Although Union International has announced a recall of its products, the ultimate origin of the spices has yet to be identified. Could it have come from outside of the United States, we wonder? It will be interesting to find out. In the meantime, we are being told that consumers – especially patrons of Chinese and Vietnamese restaurants – should avoid adding ground pepper or other spices to their prepared dishes. So far, the company has recalled White Pepper, Whole White Pepper, Black Pepper, Whole Black Pepper, Cayenne Pepper, Paprika, Chopped Onion, Onion Powder, Garlic (chopped, minced, powder and granulated), Curry Powder, Mustard Powder and Wasabi Powder.

In related news, the CDC evidently couldn’t wait, in the midst of a pepper recall, to warn us that we’re all eating too much salt. In a new study, released at about the same time as the recalls were being announced, the CDC complained that Americans on average eat twice the daily "recommended" sodium levels. Thanks.

Thus, in addition to not eating pepper, we must also cut back on salt.

So, next time you sit down for a meal, instead of passing the salt and pepper, you might be well advised to just . . . “pass.”

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As industry continues to announce recalls of peanut butter products affected by the ongoing Salmonella Typhimurium outbreak, Congressman Waxman held hearings focused on shortcomings in the third-party food safety audits perfomed on behalf of the Peanut Corporation of America (“PCA”). The hearings were triggered after the American Institute of Baking (“AIB”), a private auditing company hired by PCA, was accused of failing to identify various sanitary problems during food safety audits of PCA's facility. Click on the link to view a copy of Congressman Waxman's Opening Remarks.

On March 5, 2009, Michael Moss and Andrew Martin of the New York Times were the first to critique the AIB audits in their article, “Food Safety Problems Slip Past Private Inspectors.” We similarly reported about various inconsistencies found in AIB's reports involving PCA’s plants. On March 27, 2008, for instance, an AIB Food Safety Audit gave PCA credit for developing and implementing a HACCP program “for all processes and product lines.” On April 29, 2008, however, a NSF Cook & Thurber Audit found “[no] documented . . . Hazard Analysis for each of the process steps.”

During the hearings, held by the House Energy and Commerce Subcommittee on Oversight and Investigations, it was also revealed that at least one food company, Nestle USA, used its own inspectors to audit PCA’s facilities. Following a 2002 Nestle Audit, the company concluded that PCA failed to meet its minimum requirements for suppliers. In turn, Nestle elected not to purchase peanut butter products from PCA. In a separate 2006 Nestle Audit of PCA’s Plainview, Texas facility, the company once again concluded that PCA failed to satisfy its food safety standards. While Nestle’s own audits identified numerous key food safety and sanitary issues in this facility, AIB in 2008 awarded PCA a certificate for "superior quality” following its own audit of the plant:

As we reported previously, PCA voluntarily closed its Plainview facility in February 2009 (only months after this certificate was issued), after governmental investigators discovered numerous sanitary issues existing in the plant. As a result of its own, continuing investigation, Texas health officials eventually ordered a recall of all products ever produced at the facility since it opened in March 2005.  Click on the link to view photos of the insanitary conditions of PCA's facilities.

Many companies that purchased peanut butter from PCA, of course, relied upon the inspections and conclusions of auditors like AIB. Kellogg, one of the companies which relied upon such third-party reports, lost $70 million after having to recall millions of packages of peanut butter crackers manufactured using PCA raw materials. In turn, David Mackay, Kellogg’s chief executive officer, recently joined the growing ranks of responsible food companies seeking tighter food safety laws.  Click on the link to view a copy of Mackay's Statement.  Also providing statements were Martin Kanan (President and CEO of Kanan Enterprises, Inc. d/b/a King Nut), and Heather Isely (Vice President of Vitamin Cottage Natural Foods).  On January 6, 2009, Salmonella was isolated from King Nut peanut butter manufactured using raw materials from PCA's Blakely, Georgia facility.  As recalls of King Nut peanut butter were announced, the source of the pathogen was quickly traced to PCA.  In turn, Vitamin Cottage peanut butter products, made from raw materials from PCA's Plainview, Texas facility, were also found to contain Salmonella.

During testimony today, the committee also released numerous emails exchange before and during the ongoing recalls. In one email, written before the source of the outbreak was identified, Pete Hatfield (an AIB Auditor) tells Sammy Lightsey (a PCA plant manager) that he’s “lucky” Hatfield is performing his annual food safety audit. Click on the link to view the Lightsey email.

In a second email, written as the source of the emerging outbreak was discovered, Stewart Parnell (the President of PCA) tells Joe Valenza (the Vice President of King Nut) that he “[was] sure it's something we did." Recognizing that recalls could not be avoided, Parnell concludes: "now my heart is really in my throat.  I think I'm going to church tonight." Click on the link to view the Parnell email.

In the third email, written as hundreds of recalls had already been announced, NSF representatives discuss the concerns raised by the AIB audits, the lack of micro data made available by PCA to auditors, and the potential implications for third-party auditing firms. Click on the link to view the NSF / Slawinski email.

Debate has begun and will surely continue regarding the quality of third-party food safety audits. Although most audits are valuable, and play an important role in our food safety system, we trust that, moving forward, all auditors, and the companies that rely upon their conclusions, will not repeat the mistakes of a select few.

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The USA Today tells readers across the country what many food safety professionals already know:

“When it comes to food-borne illness investigation, ‘Minnesota is leap years ahead of . . . most of the rest of the nation,’ says James Phillips, head of infectious diseases for the Arkansas Department of Health.”

[Read the Full Article]

One of Minnesota’s advantages is the resources devoted to “Team Diarrhea,” a group of seven to nine graduate students who work the phones interviewing and taking detailed exposure histories from every person who tests positive for Salmonella or E. coli O157:H7. Victims may be interviewed twice as further exposure evidence is gathered from other consumers. With this attention to detail, more outbreaks can be identified.

“Minnesota ‘has a lot of best practices . . . to get to people quickly to find out what they ate, the CDC’s [Ali]Kahn says.”

So congrats to the hard-working professionals in Minnesota.

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As fallout continues from the peanut butter recalls originally announced in early January 2009 by the Peanut Corporation of America ("PCA"), some have wondered why the original Salmonella outbreak investigation took so long, and why recalls are still continuing. Unfortunately, most food-borne outbreaks take weeks (and, sometimes months) to identify because of the complexity of the issues involved. Incubation periods (the delay between food consumption and symptom onset) can range from hours to many weeks depending upon the pathogen at issue (Learn about common pathogen incubation periods). Once a pathogen has been isolated from a patient, additional time is needed to perform genetic testing on the samples to determine whether other cases are potentially linked. In turn, if numerous cases are identified and a food-borne illness investigation is initiated, additional days or weeks can be added as state and local health officials attempt to identify a single food (or other) source that is common to all the cases (Learn how food-borne illnesses and outbreaks are investigated and tracked).

This process, of course, becomes exceeding difficult in outbreaks involving common foods – or, as demonstrated in the Salmonella peanut butter outbreak, foods that used the same raw materials but do not appear on their face to have any link (i.e., ice cream, candies, granola bars and even dog biscuits). Thus, although the ongoing salmonella outbreak took significant time to identify, hats off to the CDC and FDA for being able to conclusively establish a common source. Click on the following link to download a PDF of the FDA’s Salmonella outbreak investigation timeline:

After illnesses are reported and confirmed, a common source is found, and recalls are initiated, investigators and industry must then work to remove all potentially implicated product from distribution. Here too, this process becomes extremely difficult when a recalled product is used as a raw material in countless common foods. In this outbreak, the process was confounded further because what began as a recall from a single facility (and involving product produced during a relatively limited period of time) quickly morphed into a recall involving years of production from multiple plants. Following the expended recall at PCA’s Blakely, Georgia production facility (involving all products produced at the plant since January 1, 2007) and the subsequent recall from PCA’s Plainview, Texas facility (involving all products produced at the facility since it opened in March 2005), FDA and industry alike quickly found themselves overwhelmed with the task of determining what downstream food products might potentially be implicated. Click on the link below to download a PDF of the FDA’s “simplified” PCA peanut product distribution flowchart:

As demonstrated by the FDA timeline and distribution chart, investigating the outbreak, and coordinating what will likely be remembered as one of the largest recalls in history, proved extremely complex. To date, more than 2,700 consumer products have been affected, and the recalls are continuing (search for affected food products using the FDA Recall Interface located on the left-hand column of our blog).  Thus, despite the overwhelming frustration experienced by FDA, industry and consumers as a result of the ongoing outbreak, investigation and recalls, we once again express our gratitude to all of those working tirelessly to bring this matter to its closure.

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As recalls continue following the discovery in early January 2009 of Salmonella Typhimurium in peanut butter produced by the Peanut Corporation of America (“PCA”) in Blakely, Georgia, the Texas Department of State Health Services (“TDSHS”) has now confirmed that Salmonella was also isolated from peanut meal produced at PCA’s Plainview, Texas facility. Doug McBride, a spokesman for the TDSHS, also confirmed that the sample was the same strain as the ongoing nationwide outbreak.

PCA voluntarily closed its Plainview facility weeks ago, after a private lab sample showed likely Salmonella contamination. Soon thereafter, Texas health officials ordered a recall of all products ever produced at the facility since its opening in March, 2005.

As we reported earlier, the Colorado Department of Public Health and Environment had previously linked as many as six illnesses (that were associated with the national outbreak) to products distributed from PCA's Plainview facility. Additionally, an open container of Vitamin Cottage fresh ground peanut butter, made from raw materials produced at the Texas plant, had previously tested positive for the outbreak strain as well.

PCA also recently announced, in its latest Press Release, that because of continuing bankruptcy proceedings, it is no longer able to communicate with customers of recalled products. As a result, PCA customers should contact FDA Recall Coordinators regarding the proper disposition of any recalled products.

To date, over 2,600 consumer products have been affected by the continuing recalls. The national outbreak is believed to have sickened over 650 people in 45 states, and is suspected of contributing to as many as nine deaths. For the latest information, visit the FDA Peanut Butter Recall Website.  We, of course, will continue to report additional developments as well.

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As the CDC outbreak investigation continues, and thousands of products are recalled, reported cases are on the decline. 

In early January 2009, the CDC and public health officials determined that peanut butter products were the likely source of the ongoing national Salmonella Typhimurium outbreak. Product testing eventually prompted recalls of various peanut butter products produced by the Peanut Corporation of America (“PCA”). Crisis management efforts, at all levels, then began in earnest.  On January 28, 2009, PCA recalled all peanuts, peanut meal, peanut paste and peanut butter, distributed from its Blakely, Georgia facility since January 1, 2007. Following additional governmental investigations, PCA also recalled all products, including peanut meal, granulated peanuts and dry roasted peanuts, produced and distributed from its Plainview, Texas facility since the plant opened in March 2005.

PRODUCTS AFFECTED:

Although the majority of products produced by PCA were not distributed for direct consumer sale, most products were distributed to downstream manufacturers for use as ingredients in many other products. As a result, the PCA recalls prompted hundreds of these manufacturers to recall their own products as well. Given the expansive scope of the recalls, and diverse use of PCA’s products as raw materials in many consumer foods, the FDA and industry are continuing their efforts - even to this day - to determine what additional products might potentially be affected. So far, more than 2,000 consumer products have been recalled. To find products affected, use the searchable FDA Recall Interface on our blog (just scroll down the left-hand column).

PRODUCTS NOT AFFECTED:

According to the CDC, major national brands of jarred peanut butter found in grocery stores are NOT affected by the recall. As we reported previously, Girl Scout Cookies are also Not affected. For a list of additional products not affected by the ongoing recalls, please visit the American Peanut Council Website.

CDC INVESTIGATIVE UPDATES:

The following are highlights from the CDC’s most recent investigation update:

• Case count is 642 in 44 states with latest confirmed, most recent reported illness beginning on January 28, 2009;

• Although the outbreak is continuing, the numbers of new cases have declined modestly since December. Many recently ill persons report eating peanut butter and other recalled peanut-containing products; and

• Consumers should continue to check at home for recalled peanut butter containing products, and discard them.

As noted, as of February 15, 2009, 642 persons believed to be infected with the outbreak strain have been reported from 44 states. The number of ill persons identified in each state is as follows: Alabama (2), Arizona (13), Arkansas (6), California (76), Colorado (15), Connecticut (10), Florida (1), Georgia (6), Hawaii (4), Idaho (16), Illinois (9), Indiana (9), Iowa (3), Kansas (2), Kentucky (3), Maine (5), Maryland (8), Massachusetts (48), Michigan (35), Minnesota (39), Missouri (14), Mississippi (7), Nebraska (1), New Hampshire (13), New Jersey (23), New York (28), Nevada (6), North Carolina (6), North Dakota (17), Ohio (94), Oklahoma (4), Oregon (12), Pennsylvania (19), Rhode Island (4), South Dakota (4), Tennessee (13), Texas (9), Utah (6), Vermont (4), Virginia (21), Washington (18), West Virginia (2), Wisconsin (5), and Wyoming (2). Additionally, one ill person was reported from Canada (learn how food-borne illness outbreaks are tracked).

Oregon public health officials also recently confirmed, in a press release, that the ongoing outbreak may have also affected some pets. One laboratory-confirmed case of Salmonella in a dog from an Oregon household was reported, and further characterization of this Salmonella isolate is pending. Salmonella resembling the outbreak strain was also reportedly isolated by a private laboratory from recalled Happy Tails dog biscuits from the dog’s household. 

We, of course, will continue to report new developments.

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As many as six cases associated with the ongoing Salmonella outbreak may have been traced to products produced at PCA's Plainview, Texas production facility. According to the Colorado Department of Public Health and Environment, these individuals reported exposure to peanut butter distributed by the Lakewood-based Vitamin Cottage. In turn, an open container of Vitamin Cottage fresh ground peanut butter, made from peanuts distributed from the Texas facility, tested positive for the outbreak strain of Salmonella. Because the container was opened, however, it is not yet known if the peanut butter was potentially contaminated at the Texas facility, or if the product was cross-contaminated with the outbreak strain after distribution (learn how food-borne illnesses and outbreaks are tracked). Vitamin Cottage, in a Recall Notice, announced last week that it was recalling these products.

It is estimated that, since opening in March 2005, PCA's Plainview, Texas facility produced and distributed about one-third of the volume of products that were distributed from the company's Blakely, Georgia plant.  Although Salmonella has not yet been isolated from any non-opened products distributed from the Plainview facility, it has been reported that truck loads of raw peanuts from PCA's Georgia facility were previously sent to the Texas plant.  Currently, the FDA is still waiting on lab confirmation from numerous product and environmental samples taken from the facility determine the extent, if any, of potential contamination. 

In addition to operating plants in Georgia and Texas, PCA also operated a facility in Virginia. The FDA has completed a comprehensive inspection of the Virginia plant, and has reported that all lab results were negative for Salmonella. Although PCA closed this facility following its bankruptcy announcement on February 13, 2009, the FDA has not taken any action against the Virginia plant or any of the products produced there.

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As the investigation into the Peanut Corporation of America (“PCA”) continues, it has been reported that salmonella was isolated from various product samples manufactured by a PCA subsidiary in Plainview, Texas. The facility, operated by the Plainview Peanut Company, issued a press release following its closure yesterday at the request of the FDA and Texas Department of State Health Services. Early reports indicate that the facility agreed to halt operations ahead of an announcement that salmonella may have been found at the site. Although the pathogen was reportedly isolated from certain product samples, officials have also stated that, at this point, it does not appear that any of the tested products reached consumers. The Plainview production facility, like PCA’s Blakely, Georgia facility, produces peanut meal, granulated peanuts and dry roasted peanuts.

As we reported previously, federal officials are continuing their criminal investigation into PCA operations. The closing of PCA’s Plainview facility comes only one day after the FBI executed search warrants at both PCA’s production facility in Blakely, Georgia, and and its headquarters in Lynchburg, Virginia. To date, the ongoing outbreak may have sickened as many as 550 people, and may have contributed to as many as eight deaths. The recalls which followed (and continue to this day) have affected more than 1,800 consumer products.

Congressional hearings on the outbreak and recalls are scheduled to occur tomorrow, and we will continue to report on emerging developments.

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The salmonella peanut butter recall, which is still expanding, will likely be remembered as one of the largest in history.  On January 28, 2009, the Peanut Corporation of America ("PCA") announced a recall of all peanuts (dry and oil roasted), peanut meal, peanut paste and peanut butter that had been produced at its Blakely, Georgia facility since January 1, 2007.  Although none of the products involved in the expanded recall were distributed for direct consumer sale, the products were supplied to downstream manufacturers for use as ingredients in many other foods. To date, more than 1,500 consumer products have been recalled, and hundreds of companies (including manufacturers, distributors, grocers and retailers) have been directly impacted.  Find products affected by the ongoing recall using the searcheable FDA Recall Interface. (just scroll down the left-hand column of our blog). We will continue to keep the interface, which is updated coninuously, running until the outbreak has concluded and recalls have been closed. 

As you may recall, the salmonella outbreak was first identified by the CDC in late 2008.  On January 13, 2009, following the discovery of salmonella in its products, PCA announced the initial recall of peanut butter and peanut paste. On January 28, 2009, following an extensive governmental investigation into the manufacturing procedures utilized by the company, PCA expanded the recall to include all peanuts (dry and oil roasted), peanut meal, peanut paste and peanut butter produced at the facility since January 1, 2007. 

Given the expansive scope of the recall, and diverse use of PCA’s products as raw materials in many consumer foods, the FDA is continuing to work closely with industry to determine what additional products might potentially be affected. As continuing recalls are announced, the searchable interface will be updated automatically. 

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As we follow the PCA recalls, we are reminded that in matters of great public concern, some resort to rhetorical extremes. Pulitzer Prize-winning historian, Richard Hofstadter, described this tradition in his 1964 essay, “The Paranoid Style in American Politics,” which essay was recently revisited in “Politics for Grown Ups,” by Paul Hond, Columbia (Winter 2008-09).

While such tactics garner attention – Joe McCarthy was front-page news – there is a price to be paid, and not just by those who are the targets of a “cruelly reckless character assassin.” As Hond explains, the paranoid advocate damages his campaign, as he “doesn’t so much invent wild ideas, then, as undermine sound ones, alienating people with his exaggerations and ultimately discrediting his own cause.”

We are seeing examples of the paranoid style in recent writings about the PCA recall. Even before the facts are fleshed out, some insist that first-degree murder (or perhaps only manslaughter) occurred, with executives, technicians, customers and regulators acting as aiders and abettors of these murderous acts. Moreover, whatever happened at PCA, say these advocates, is replicated in each company throughout the food industry.

Thus, it should not surprise that today a PCA critic reminded us of the recent Chinese executions of food safety regulators, and suggested that something similar (“figuratively”) should be done here.

Let’s allow the rule of law and its procedural safeguards to play out.  Sometimes speculation is simply wrong. News that a peanut shipment had been rejected by Canada led to the supposition that this product had been sold in the United States. It wasn’t. The FDA has confirmed that the shipment at issue was rejected because of small metal fragments – and the product was destroyed.

While the recall proceeds, we should allow the regulators and prosecutors to do their work. Facts will be gathered and disclosed and we’ll see who knew what, and when they knew it. Until then, fanning the flames of outrage with unfounded inferences and broadsides against entire industries causes thoughtful readers – the people we need to reach – to step back from our message.

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According to reports, Congress will likely hold public hearings on the ongoing salmonella outbreak and recalls.  Representative Henry Waxman (D-California) stated recently that the hearings, anticipated within the coming weeks, will likely focus on the Blakely, Georgia facility owned and operated by the Peanut Corporation of America (“PCA”).

As the FDA continues its investigation into the ongoing outbreak, early reports have suggested that salmonella was isolated, on various dates in 2007 and 2008 from certain PCA products, by private labs PCA employed for routine testing. These reports have also indicated, however, that subsequent testing resulted in negative findings.  Because the specific protocols followed by PCA and the labs in question (along with the specific circumstances surrounding the sampling and testing of such products) are not yet fully understood, all parties will need to wait for the investigation to be completed before any final conclusions can be made regarding the ultimate merits or implications of these reports.  Additional information may also be learned from the proposed hearings, during which it is anticipated that representatives of PCA and the laboratories in question may be called to testify.

On Wednesday, January 28, 2009, PCA expanded its initial recalls (announced on January 13, 2009 and January 18, 2009 respectively) to include additional products produced at the facility since January 1, 2007 (see our reports below).  For continuing updates regarding the growing list of products affected by the expanded recall, please visit the FDA Peanut Butter Recall Website.  The American Peanut Council has also published a list of products reportedly not affected by the ongoing recalls.

To date, more than 500 people may have become sick, and as many as eight people may have died, in connection with the ongoing outbreak.  Although most of these illnesses are presumed to be associated with peanut butter, not all cases may be directly linked.  Early reports have indicated that at least one person from Wyoming (who was carrying the outbreak strain) did not appear to have any known exposure to peanut butter products.

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The Peanut Corporation of America (PCA), in a press release, has announced an expanded recall of peanut butter products produced at its Blakely, Georgia facility. The expanded recall covers products produced at the facility since January 1, 2007 (the previous recalls only involved peanut butter and peanut paste products distributed from the facility since July 1, 2008).  In addition to peanut butter and peanut paste, the expanded recall includes all peanuts (dry roasted and oil roasted), granulated peanuts, peanut meal and similar products.

PCA reports that, although none of the products involved in the expanded recall were distributed for direct consumer sale, the products were distributed to downstream manufacturers for use as ingredients in many other products.  Amended lists of products potentially affected by the expanded recall have not yet been released, and will likely be announced in the coming days. 

For more information on recent developments associated with the ongoing recalls, please visit our Food Recall Tracker, or the FDA Peanut Butter Recall Website.

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Beginning in August and September 2008, a few, sporadic cases of Salmonella Typhimurium started to appear on the CDC PulseNet radar screen.  This was not unexpected, as numerous cases will exist at any given time throughout any given year. Through October and November 2008, however, the number of cases believed to be associated with this pathogen began to increase. Using Pulse-Field Gel Electrophoresis (“PFGE”) testing of culture-confirmed isolates (taken from various stool samples), the CDC determined that many of the newly-reported cases appeared to be related. In turn, these findings led to the first national case-control study, conducted on January 3 and 4, 2009, associated with the outbreak (learn how food-borne outbreaks are tracked).

According to the CDC, preliminary analysis of the study led investigators to suspect that peanut butter was a likely source of the outbreak. Following the preliminary findings, the Minnesota Department of Agriculture then began testing various peanut butter products, and eventually reported it had isolated the outbreak strain from an open 5-pound container of King Nut creamy peanut butter.  On January 10, 2009, after test results were shared with King Nut, it immediately initiated the first voluntary recall of peanut butter in the investigation.  Soon thereafter, the Connecticut Department of Public Health reported that it had isolated salmonella from an unopened 5-pound container of King Nut peanut butter. According to officials in Connecticut, the salmonella found in the container also appeared, by PFGE, to match the outbreak strain.   

Relying on trace-back efforts, investigators discovered that the King Nut peanut butter at issue was manufactured by the Peanut Corporation of America (PCA) in Blakely, Georgia. These preliminary findings prompted PCA, on January 13, 2009, to initiate the second voluntarily recall in the investigation - this recall included various peanut butter and paste products produced at the facility after July 1, 2008 (as additional information was developed and shared by investigators, this initial recall was later expanded on two occasions). Although these products were not sold directly to consumers, they had been distributed to numerous institutions, food service providers, food manufacturers and distributors.  In turn, because some of these products were also reportedly used, in part, as ingredients in other products (including cookies, crackers, cereal, candy, ice cream, pet treats, and other foods), additional precautionary recalls followed.  The following list outlines the progression of the subsequent voluntary and precautionary recalls (and, some expanded recalls), as industry worked very closely with the CDC and FDA to determine what raw materials and products could potentially be affected:

Friday, January 16, 2009:  

• Kellogg Company (Select Austin® and Keebler® Branded Peanut Butter Sandwich Crackers, and Select Snack-Size Packs of Famous Amos® And Keebler® Soft Batch Peanut Butter Cookies); and
• Peanut Corporation (First Expanded Recall of Peanut Butter).

Saturday, January 17, 2009:

• Hy-Vee Inc. (Select Bakery Products With Peanut Butter);and
• Perry's Ice Cream Company (Select Peanut Butter Ice Cream Products).

Sunday, January 18, 2009:

• McKee Foods Corporation (Select Little Debbie® Peanut Butter Toasty and Peanut Butter Cheese Sandwich Crackers);
• South Bend Chocolate Company (Various Candys Containing Peanut Butter);
• Ralcorp Frozen Bakery Products (Select Food Lion Bake Shop Peanut Butter Cookies);
• Ralcorp Frozen Bakery Products (Select Lofthouse Peanut Butter Cookies, Chuck's Chunky Peanut Butter Cookies And Pastries Plus Gourmet Cookies);
• Ralcorp Frozen Bakery Products (Select Wal-Mart Bakery Brand Peanut Butter Cookies); and
• Peanut Corporation of America (Second Expanded Recall of Peanut Butter).

Monday, January 19, 2009:

• Meijer (Select Meijer Brand Peanut Butter Crackers and Ice Cream);
• Abbott Nutrition (Select ZonePerfect® Chocolate Peanut Butter Bars, ZonePerfect® Peanut Toffee Bars and NutriPals™ Peanut Butter Chocolate Bars);
• Kroger (Select Ice Cream Products);
• Clif Bar & Company (Select CLIF® and LUNA® Branded Bars Containing Peanut Butter);
• Evening Rise Bread Co. (Select Peanut Butter Cookies and Bars); and
• General Mills (Select LÄRABAR and JamFrakas Peanut Butter Snack Bars).

Tuesday, January 20, 2009:

• Country Maid (Select Classic Breaks® Peanut Butter Cookie Dough);
• Nature's Path (Select Peanut Butter Optimum Energy Bars);
• PetSmart (Select Grreat Choice® Dog Biscuits);
• Ready Pac Foods, Inc (Various, select products);
• Premier Nutrition (Select TWISTED and TITAN Branded Bars);
• Boca Grande Foods (Select POCO PAC®, and GRANDE GOURMET™ Peanut Butter Products);
• Dinners Ready Meridian (Select Asian Marinated Flank Steak, Indonesian Chicken and Chicken Satay Prepared Meals);
• Weis Markets (Select Weis Quality (WQ) Cheese Peanut Butter Sandwich Crackers and WQ Toasted Peanut Butter Sandwich Crackers);
• Nash Finch (Select Bakery Products With Peanut Butter); and
• Kroger (Additional Select Ice Cream Products).

Wednesday, January 21, 2009:

• NutriSystem (Select Peanut Butter Granola Bars);
• Blanton's Candies (Select Peanut Butter Sticks);
• Landies Candies Co. Inc (Select Peanut Butter Filled Chocolates);
• Lovin Oven, LLC (Select Health Valley Organic Peanut Crunch Chewy Granola Bars);
• Best Brands Corp. (Select Peanut Butter Frozen Cookie Dough); and
• Chef Jay’s Food Products (Select Cookies, Bars and Brownies).

Thursday, January 22, 2009:

• Aspen Hills, Inc. (Select Cookie Dough Products);
• South Bend Chocolate Company (Expanded Recall of Select Candy Containing Peanut Butter);
• Rain Creek Baking Corporation (Product Withdrawal of Select Peanut Butter Turtles, Baskets and Princesses);
• General Nutrition Centers, Inc. (Select GNC Triflex Peanut Butter Soft Chews);
• Perry's Ice Cream Company (Expanded Recall Of Select Peanut Butter Ice Cream Products);
• Jimmy's Cookies (Select Peanut Butter Cookies);
• Arbonne International (Select Figure 8 Peanut Butter Chews);
• Parker Products, Inc. (Select Peanut Butter Cups And Other Products); and
• Trader Joe’s (Select Trader Joe’s Peanut Butter Chewy Coated & Drizzled Granola Bars, Nutty Chocolate Chewy Coated & Drizzled Granola Bars and Sutter’s Formula Cookies).

Friday, January 23, 2009:

• Brent and Sam’s (Select Sam’s Choice Brand Cookies);
• Brent and Sam’s (Select Archer Farms Brand Cookies);
• Amway Global (Select NUTRILITE Energy Bars); and
• Whole Foods Market (Select "Whole Foods Carob Energee Nuggets”).

Saturday, January 24, 2009:

• ShopRite (Select ShopRite Peanut Butter on Toasty Crackers and ShopRite Peanut Butter and Cheese Cracker Snacks).

Although the list of precautionary recalls has been extensive (and could still increase as new information is discovered and shared by investigators), it is important to recognize that all of the recalls were voluntary, and most were precautionary. Although many of the recalled products likely did not carry the bacteria at issue, most recalls were nevertheless announced in an abundance of caution because, at the very least, the possibility was there. Additionally, as to those samples in which the pathogen was isolated, there is a good chance that the bacteria was not evenly distributed; thus impacting only limited products, but not others. For this reason, all parties will need to wait for the investigation to conclude to determine whether only a very few or potentially more of these products actually carried trace elements of the pathogen at issue.

Additionally, as an aside, you may recall that we reported (early on) that at least one American staple - Girl Scout Cookies - was not in any way associated with the ongoing outbreak and recalls.  To learn more about additional products not implicated, please visit the American Peanut Council, which has published a (still growing) list of peanut butter products and brands NOT affected in any way be the current recall.   

In the coming days, we will of course continue to watch and report as this investigation winds down.  We anticipate this will likely be soon, as illnesses associated with the outbreak appear, at this point, to be declining.  For this and many other reasons, we also once again express our gratitude to both industry and public health officials, scattered throughout the country, working collectively to bring this outbreak and investigation to its closure.  
 

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For nearly a decade, our food safety team has worked closely with food companies managing outbreaks and defending claims.  In most cases, outbreaks and recalls can be effectively managed by working closely with governmental agencies to gain a complete picture of an ongoing investigation, while at the same time encouraging investigators to freely and rapidly share developing information 

Unfortunately, however, accurate information regarding the potential sources or scope of an outbreak can sometimes be extremely difficult for companies to obtain.  This is because, once illnesses are identified, the CDC and FDA (along with state and local health departments) are the only entities who have real time access (via PulseNet and OutbreakNet) to the most current and important information regarding the developing outbreak. 

As a result, until developing outbreak information is actually shared by investigative agencies, food companies in the supply chain often have no idea what specific upstream companies, suppliers, product lines and/or lots might potentially be implicated in the ongoing investigation.  This is especially true when multiple companies are involved in the production of a product, and where lots are, in some instances, defined by hours or days.   In turn, most companies must wait for information to be shared by governmental investigators before even becoming aware that their products might potentially be involved - let alone to be in a position to determine whether to issue a precautionary recall of select foods.  This is also why, in our view, it is extremely important for consumers and industry alike to understand fully how food-borne illnesses and outbreaks are identified and tracked.

In the current salmonella outbreak investigation, these efforts, of course, are continuing.  Since our last update, an additional six companies have announced precautionary and voluntary recalls of select products manufactured with raw materials potentially associated with the current outbreak.  These companies include Landies Candies (select peanut butter filled chocolates), Lovin Oven (certain Peanut Crunch Chewy Granola Bars), Best Brands Corp. (peanut butter frozen cookie dough), Aspen Hills (certain cookie dough products), Nash Finch (select bakery products), and Chef Jay's Food Products (select peanut butter bars, cookies and brownies).  In turn, following the expanded recall by the South Bend Chocolate Company (which included various candies containing peanut butter), the Rain Creek Baking Corporation announced a voluntary and precautionary product withdrawal of select Peanut Butter Turtles, Baskets and Princesses. 

Although the CDC reports that it is still working to determine whether any additional food products might be affected, it confirms (as we reported previously) that these and other product manufacturers are working very closely with the agency to identify the existence and scope of any additional potentially affected foods.  We appreciate their joint and continuing efforts.  We also, of course, will continue to report as additional news develops.

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According to Girl Scouts of the USA, Girl Scout cookies are not affected by the current salmonella recall associated with peanut butter.  The organization recently announced, in a press release, that neither of the two licensed bakers of the iconic cookies, ABC Interbake and Little Brownie Bakers, source their peanut butter from Peanut Corporation of America, the supplier reportedly associated with the current recall. 

Girl Scout Cookies are, of course, a familiar part of American culture.  For more than 80 years, Girl Scouts have sold Samoas, Tagalongs and Do-si-dos to help Girl Scout Daisies, Brownies, Juniors, Cadettes, Seniors and Ambassadors support their local activities.  We've already bought a few boxes of the Caramel deLites and Dos-si-dos, and will likely buy more.  For more information on where to get your own, go to www.girlscoutcookies.org.

It is, after all, "Girl Scout Cookie time."

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As the FDA and CDC continue what has been described as "a very active and dynamic investigation into the source of the current Salmonella Typhimurium outbreak," more companies, in an abundance of caution, are proactively (and voluntarily) recalling potentially implicated products.   In just the last two days, additional recalls were announced for select products produced by Evening Rise Bread, Ready Pac, Country Maid, Nature's Path, NutriSystems, Premier Nutrition, Boca Grande, Blanton's Candies, and Weis Markets.  The investigation has even led to the recall of pet treats, as PetSmart, announced yesterday a recall of "Grreat Choice Dog Biscuits."  

Despite the seeming expansive scope of the ongoing recalls, we should remember that the recalls are being being voluntarily initiated by companies who are working extremely closely with governmental investigators.  In many cases, products are being recalled not because they have been shown to be contaminated, but as a precautionary measure because the potential exists.  Outbreak investigations (whether they involve tomatoes, peppers or peanuts), tend to be very fluid and dynamic and, in most instances, decisions are made moment-to-moment based upon the best available information.  

In turn, we continue to wish the best to both investigators and industry working tirelessly to bring this outbreak to closure.  As I've stated many times in the past, although our food safety system is not perfect, there are countless Americans at all levels striving even as we speak to make it better. 

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From leafy-greens to ground beef, we have witnessed an increase in recent years in reported outbreaks.  With improved surveillance, we will likely continue to see many more outbreaks identified and investigated.  In some of these cases, it may be possible to identify potential problems with a suspected food product long before a source is confirmed. A perfect example, of course, includes early reports in the recent Salmonella Typhimurium outbreak eventually linked to peanut butter.  As it currently stands, health officials suspect that more than 470 illnesses in 43 states may be associated with this outbreak.  

Stay abreast of the latest developments as suspected food-borne illness outbreaks and investigations unfold.

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