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A Northeastern grocery store chain has recalled various packages of ground beef after 14 people have been infected with an antibiotic-resistant strain of Salmonella.

Hannaford, of Scarborough, Maine, issued the voluntary recall Thursday, Dec. 15, for an undetermined amount of fresh ground beef that may be contaminated with Salmonella Typhimurium. This strain of Salmonella is resistant to treatment by many antibiotics, including drug classes such as beta-lactams and aminoglycosides. Seven of the 14 people who suffered food poisoning were hospitalized.

The United States Department of Agriculture (USDA) has classified the recall Class 1 with a high health risk. This classification means there is a reasonable probability that use of a product will cause serious, adverse health consequences or death.

The grocer recalled 10 different types of ground beef, ranging from 73 percent to 90 percent. Hannaford said most of the affected individuals had consumed 85 percent. The affected packages have the sell-by date of Dec. 17, 2011 or earlier. They were sold at Hannaford stores in Massachusetts, Maine, New Hampshire, New York and Vermont. Hannaford is offering consumers a full refund.

The ground beef involved in the food poisoning outbreak was sold under the brand names of Hannaford, Taste of Inspirations and Nature's Place.

The USDA is reminding consumers to check their freezers as well as refrigerators as it continues to investigate.

The USDA said Hannaford kept limited records regarding the source of the ground beef and it is unable to determine the responsible supplier. The government agency said it will pursue rulemaking to address this problem in the future.

Salmonella is one of the most common bacterial foodborne illnesses. It can be life-threatening in individuals with weak immune systems, such as the elderly. Common symptoms include diarrhea, abdominal cramps, fever, headache, chills, nausea and vomiting. The food poisoning symptoms can start within 12 to 72 hours of food consumption and last up to seven days.

Preventing Salmonella
The USDA advises consumers to take special care in handling ground beef to avoid Salmonella.

Wash Your Hands. Consumers are urged to wash their hands with warm, soapy water for at least 20 seconds before and after handling food.

Separate. Keep raw meat, fish and poultry away from other foods that will not be cooked. Use separate cutting boards for different meats and egg products.

Cook Properly. Cook meat to safe internal temperatures. The safe internal temperature for beef and pork is 160 degrees Fahrenheit and 165 degrees for poultry. Use a food thermometer to check.

Refrigerate Immediately. Refrigerate raw meat and poultry within two hours of purchase or one hour if kept in temperatures of 90 degrees or greater.

Click here to read the full USDA notice on the Hannaford Ground Beef Recall.

Continue reading "Preventing Food Poisoning After Ground Beef Recall" »

Recent food recalls involving cantaloupe, ground beef and ground turkey have put a renewed emphasis on food safety.

The cantaloupe recall ranks as the worst in a decade, causing 13 deaths and sickening more than 70 people. In 1998, Listeria contamination in hot dogs and deli meats killed 21 people, according to the Centers for Disease Control and Prevention.

On September 14, Jensen Farms of Holly, Colorado voluntarily recalled their shipments of Rocky Ford whole cantaloupe because of the potential for Listeria monocytogenes contamination. The food recall impacted shipments to 17 states, including in Colorado, Texas, Pennsylvania, New York and New Jersey. Massachusetts did not receive shipments of the contaminated cantaloupe.

The cantaloupe recall has subsequently been expanded, with Carol's Cuts LLC, a Kansas food processor, recalling 594 pounds of fresh-cut cantaloupe. Eight wrongful deaths and 55 cases of foodborne illness have been linked to the contaminated cantaloupe. Listeria can cause serious and sometimes fatal food poisoning. Complications range from nausea and high fever among the general public to miscarriage and stillbirths for pregnant women.

In other recall notices, on September 28 Tyson Fresh Meats of Kansas recalled 131 pounds of ground beef products that may be contaminated with E. coli, a bacterium that can cause a wide range of symptoms, including dehydration, kidney failure and death. The contaminated ground beef products were shipped to 14 states.

The recall was issued after an Ohio man became ill from food poisoning and authorities tested leftover ground beef collected from his home. The beef was contaminated with the virulent strain of E. coli known as O157:H7.

On September 11, Cargill Meat Solutions Corporation of Springdale, Arkansas recalled 185,000 pounds of ground turkey products for Salmonella contamination on September 11. No injuries have been reported in that food recall.

It is important to carefully inspect your food during preparation. The U.S. Department of Agriculture's Food Safety and Inspection Service offers tips for safe food handling and inspection in its guide called, Check Your Steps: Food Safe Families.

Continue reading "Food Recalls Put Focus on Safe Preparation and Inspection" »

The Fourth of July is for outdoor family barbecues. But enjoying food safely in the warm weather requires planning. Each year, 48 million Americans are sickened by food poisoning - or one in six, according to the Centers for Disease Control. Of these, 180,000 are hospitalized and 3,000 die. The good news is food poisoning is preventable. If you are grilling for family and friends this holiday weekend, follow these few easy guidelines to keep your meal safe:

• Wash your hands thoroughly with soap and water before and after handling food. Washing hands afterward is just as important to prevent food poisoning.
• Make hand soap accessible indoors. Outdoors, keep hand sanitizer near your food. Encourage everyone cooking and eating to use it.
• Limit the amount of time food is left outside, especially mayonnaise-based salads.
• Marinate meats and other foods in the refrigerator, never on the counter.
• Never reuse sauce used to marinate raw meat, poultry or seafood. If you want to use the sauce in another way, set aside a separate portion before marinating.
• Use a food thermometer to make sure food is cooked thoroughly. Refer to the Safe Minimum Temperatures Chart for safe internal temperatures.
• Serve food at a safe temperature. Keep hot food at 140 degrees Fahrenheit or above until served. Serve cold food at 40 degrees Fahrenheit.
• Make sure to keep plenty of ice and coolers on hand. Maintain one cooler for beverages and one for raw meats, poultry and seafood. Keep a third cooler for cooked foods and raw fruits and vegetables.

Continue reading "Food Poisoning Warning for Fourth of July Cookouts" »

UPDATE

Jonathan's Sprouts of Rochester, MA, has widened the recall of its sprout products due to Salmonella contamination. The recall now includes all sell-by dates, including its conventional, organic, and bulk products. The recall includes other sprouts, such as radish, dill, and gourmet mix. Check below for stores where these products were sold. Do not eat them! Return them to the store for a refund.

More information: FDA Recall Press Release.

ORIGINAL POST

The USDA has found Salmonella, a dangerous bacteria related to food poisoning, in Jonathan's Alfalfa Sprouts products.

Salmonella, if ingested, can cause serious and sometimes fatal illness and infections in young children, frail or elderly people, and others with weakened immune systems. The symptoms of Salmonella include fever, diarrhea (possibly bloody), nausea, vomiting, and abdominal pain.

Continue reading "Salmonella in Alfalfa Sprouts Prompts Recall in Massachusetts" »

A salmonella outbreak in Rhode Island now includes at least twenty-one people with severe illness, and one death, according to reports from public health officials in that state. Health officials are investigating another eighteen illnesses to see if they are tied to the salmonella outbreak.

Officials are focused on zeppole and other pastries which were made by Defusco's bakery in Johnston, Rhode Island. According to news reports, investigators found pastry shells stored in boxes contaminated with raw eggs, and also found that custard used as filling was not being properly chilled.

Investigators have identified the particular strain of salmonella, known as Salmonella heidelberg, as the suspected organism responsible for the illnesses. They are now trying to determine whether the death of the elderly Rhode Island resident was caused by that particular strain.

The investigation into the food poisoning outbreak began on March 25, 2011, after nearly a dozen elderly residents of a Warwick nursing home became sick after eating pastries from Defusco's bakery. Since March 12, two dozen victims have required hospitalization for severe illness.

Salmonellosis, the disease caused by salmonella infection or salmonella toxins, leads to diarrhea, fever, vomiting and abdominal cramps. Most people recover without treatment, but in the elderly, in infants, or people with compromised immune systems, the disease can be very severe, requiring hospital admission for rehydration and antibiotic treatment to prevent the spread of infection. Severe infections can lead to reactive arthritis and death.

Prevention of salmonella illnesses is straightforward. Food which may contain the bacteria, such as chicken or pork, must be prepared properly to kill the organism and destroy any salmonella toxin. Eggs and milk, and their products, must be properly prepared, handled, and refrigerated. Infections can also occur from contact with reptiles, pet rodents, and tainted fruits and vegetables. Proper hygiene--washing hands before and after handling food--is also a common sense method of reducing the likelihood of food poisoning.

Each year over 140,000 people suffer from salmonella poisoning in the U.S. and dozens die from the illness.

Continue reading "Salmonella Outbreak in Rhode Island Now Linked to Death" »