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Imported Sprout Seeds Implicated in Salmonella Outbreaks Source of
Article: http://www.newsinferno.com/archives/5919 Date Published: Tuesday, May 5th, 2009 The
source of the multi-state Salmonella
Saintpaul outbreak linked to fresh alfalfa sprouts has been determined,
says the U.S. Food and Drug Administration (FDA). The outbreak originated
from seeds from the Caudill Seed Company of Louisville, Kentucky, reports The
Packer. The
Packer reported that Caudill has withdrawn all seed batches with six-digit
lot numbers starting with “032”; recalled seeds are packaged in 50-pound
white bags marked with a white or yellow label with the distributor name, and
were imported from Italy, said company spokesman Lyle Orwig. FDA testing did
not reveal Salmonella at Caudill, but the agency identified seeds with the
recalled lot numbers, said The Packer. “What they’ve said to us is the cases
all led to sprouts, from multiple growers, and the common link is seeds,”
said Orwig, quoted The Packer. Orwig
explained that the U.S. Centers for Disease
Control and Prevention (CDC) found consumption information from those
sickened pointed to sprouts, which pointed to growers, which pointed to
seeds. “That lot was a common denominator among the illnesses,” Orwig said, reported
The Packer, which noted there is no evidence leading to other seed lots or
sprouts. The District Chronicles recommends consumers avoid food made with
sprouts purchased from restaurants and delis; hands be washed thoroughly—20
seconds—with warm water and soap before and after handling raw foods; and, if
consumed, sprouts be thoroughly cooked. According
to The Packer, FDA recommendations advise retailers, restaurant operators,
and foodservice facility personnel verify sprouts or seed lots with suppliers
and growers follow sprout industry guidance. “If they adhere to the FDA
guidance, that’ll go a long way to help prevent any similar events in the
future,” said Orwig, who said he believed the outbreak could have been
avoided had growers followed the guidance—which involves treating seeds prior
to sprouting and testing irrigation water for pathogens at intervals in the
growing process—said The Packer. Of
note, sprouts present a very unique challenge because they can become tainted
prior to harvesting, when they are growing. Also, the conditions required for
sprout growing are optimal for growing pathogens. Bacteria need the right
temperature, nutrients, and water and sprouts grow in watery, warm
environments, ideal for rapid bacterial growth. Sprouts are often eaten raw
with no additional treatment, such as cooking, which eliminates bacteria;
washing sprouts does not necessarily remove bacteria because bacteria grow
within the sprouts and cannot be washed away. Salmonella
Saintpaul is considered rare, explained the Physician Assistant and is the
serotype linked with last summer’s massive outbreak first linked to tomatoes
and later to Mexican peppers. Salmonella can cause serious, sometimes fatal
Salmonellosis infections. The very young, under three months of age; the very
old; immunocompromised individuals, such as those undergoing chemotherapy
treatment and AIDS/HIV patients; and chronically ill patients, such as those
with sickle-cell, chronic liver, renal, or cardiac disease, and patients with
prosthetic joints, are at greatest risk, said the Physician Assistant.
Because Salmonella is “susceptible to gastric acidity,” explained Physician
Assistant, people taking antacids or H2blocking agents are more susceptible. |
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