FoodHACCP Newsletter
11/11 2013 ISSUE:573


Trader Joe’s E. coli Outbreak in Arizona, California and Washington
Source :
By Bill Marler (Nov 10, 2013)
CDC is collaborating with public health officials in California, Washington, and Arizona; the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS); and the U.S. Food and Drug Administration (FDA) to investigate a multistate outbreak of Shiga toxin-producing Escherichia coli O157:H7 (STEC O157:H7) infections.  The STEC O157:H7 PFGE pattern in this outbreak is new to the PulseNet database. It has never been seen before.
A total of 26 individuals infected with the outbreak strain of STEC O157:H7 have been reported from three states. The number of ill persons identified in each state is as follows: Arizona (1), California (22), and Washington (3).
Among persons for whom information is available, illness onset dates range from September 29, 2013 to October 26, 2013. Ill persons range in age from 4 years to 78 years, with a median age of 28 years. Sixty-one percent of ill persons are female. Among 21 persons with available information, 6 (28%) reported being hospitalized. Two ill persons have developed HUS, and no deaths have been reported.
Epidemiologic and traceback investigations conducted by officials in local, state, and federal public health, agriculture, and regulatory agencies indicate that two ready-to-eat salads, Field Fresh Chopped Salad with Grilled Chicken and Mexicali Salad with Chili Lime Chicken, produced by Glass Onion Catering and sold at Trader Joe’s grocery store locations, are one likely source of this outbreak of STEC O157:H7 infections.
CDC and state and local public health partners are continuing laboratory surveillance through PulseNet to identify additional ill persons and to interview ill persons about foods eaten before becoming ill. FSIS and FDA are continuing to work closely with CDC and state partners during this investigation. This investigation is ongoing and work is continuing to determine the source of contamination and identify any other potentially contaminated products still on the market. CDC will update the public when additional information is available.
On November 10, 2013, Glass Onion Catering, a Richmond, California firm, voluntarily recalled approximately 181,620 pounds of ready-to-eat salads and sandwich wrap products with fully cooked chicken and ham that may be contaminated with STEC O157:H7. The products were produced between September 23, 2013 and November 6, 2013 and shipped to distribution centers intended for retail sale in Arizona, California, Nevada, New Mexico, Oregon, Texas, Utah and Washington.
The products subject to recall are regulated by both FSIS and FDA. Products regulated by FSIS bear the establishment number “P-34221” inside the USDA mark of inspection.  Read the full list of recalled products at both the FSIS and FDA websites.
CDC, FSIS, and FDA recommend that consumers do not eat these products and dispose of them immediately.

26 E. Coli Cases in CA, WA and AZ Linked to Salads and Wraps
Source :
By News Desk (Nov 10, 2013)
Glass Onion Catering and Athertone Foods in Richmond, CA, are voluntarily recalling ready-to-eat salads and sandwich wraps that may be contaminated with E. coli O157:H7.
The U.S. Centers for Disease Control and Prevention is investigating an outbreak of E. coli O157:H7 which has infected at least 26 patients in California, Washington and Arizona. Based on epidemiological information, 15 of them reported consuming pre-packaged salads prior to illness onset, and a traceback investigation determined Glass Onion Catering was the supplier of the products implicated in the outbreak.
Recalled products containing fully-cooked chicken and ham are regulated by the Department of Agriculture’s Food Safety and Inspection Service (FSIS) and bear the establishment number “P-34221” inside the USDA mark of inspection. FSIS products subject to recall include:
12 oz. packages of  “delish pan pacific chop salad”
13.4 oz. packages of  “delish California style grilled chicken salad”
9.9 oz. packages of  “delish uncured applewood smoked ham & cheese wrap”
10.5 oz. packages of “delish grilled chicken caesar wrap”
10.9 oz. packages of  “delish southwestern chicken wrap”
11.5 oz. packages of  “delish greek brand low-calorie grilled chicken wrap”
9.9 oz. packages of  “delish white chicken club wrap”
11.2 oz. packages of  “delish asian style chicken wrap”
13.4 oz. packages of  “atherstone Fine Foods Southwestern Style White Chicken Wrap with Chimichurri Sauce”
10.5 oz. packages of  “atherstone Fine Foods Asian Style White Chicken Wrap with Mango Vinaigrette”
9.9 oz. packages of  “atherstone Fine Foods Grilled White Chicken Caesar Wrap with Caesar Dressing”
10.7 oz. packages of  “super fresh Foods California Grilled Chicken Salad, Low Fat Mendocino Mustard Dressing”
10.7 oz. packages of  “Lunch Spot Southwestern Style Chicken Wrap, Chile & Lime  Dressing”
9.2 oz. packages of  “super fresh Foods Pan Pacific Chopped Chicken Salad, Ginger Soy Dressing”
10.7 oz. plastic containers of “TRADER JOE’S Field Fresh Chopped Salad with Grilled Chicken.”
11 oz. plastic containers of “TRADER JOE’S MEXICALI SALAD with Chili Lime Chicken.”
The products were produced between Sept. 23 and Nov. 6, 2013, and shipped to distributions centers intended for retail sale in Arizona, California, Nevada, New Mexico, Oregon, Texas, Utah and Washington. When available, the retail distribution list(s) will be posted on the FSIS website at
FSIS and the company are concerned that some products may be in consumers’ refrigerators. Because this is a ready-to-eat product, FSIS advises all consumers to destroy the product.
Additional recalled products regulated by the Food and Drug Administration (FDA) have “Best Buy” dates of Set. 23 through Nov. 14 and include:
Product Description
 Areas Distributed
Delish Greek Style Orzo Salad (6.oz)
 Clam Shell
 49022 74630
 Northern CA
Delish Asian Style Noodle Salad (6. oz)
 Clam Shell
 49022 74628
 Northern CA
Delish Vegetarian Wrap (11.3oz) Cellophane
 49022 55349
 Northern CA
Classic Greek Salad (9. oz) Clam Shell
 0083 5794
 Northern CA Northern NV
 Trader Joe’s
Southwestern  Salad Kit (20 Lbs box)
 Northern CA
 Whole Foods
Wheat Berry Salad Kit (20 Lbs box)
 Northern CA
 Whole Foods
E. coli O157:H7 is a potentially deadly bacterium that can cause dehydration, bloody diarrhea and abdominal cramps 2-8 days (3-4 days, on average) after exposure the organism. While most people recover within a week, some develop a type of kidney failure called hemolytic uremic syndrome (HUS). This condition can occur among persons of any age but is most common in children under 5-years old and older adults. It is marked by easy bruising, pallor, and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.

12 Cases of E. Coli Linked to Pittsburgh Restaurant
Source :
By News Desk (Nov 09, 2013)
The Allegheny County Health Department has confirmed that 12 employees and customers of The Porch restaurant in the Pittsburgh neighborhood of Oakland have been infected with E. coli O157:H7. Nine others have suggestive symptoms but could not be confirmed.
Most of the people who got sick ate hamburgers, and laboratory tests for E. coli O157:H7 detected the bacteria on some samples of ground beef patties. But officials have been unable to tell whether the bacteria came into the facility on beef that the restaurant purchased or it spread via food handling.
Eight people were hospitalized, but none with serious complications. All individuals are recovering.
The restaurant voluntarily closed on Wednesday, Oct. 30, and was approved to reopen the following day. No further cases have been reported since then. Every employee was tested by the health department before being cleared to return to work.
“The Porch has fully cooperated and assisted with the Health Department investigation and has taken appropriate steps to ensure the safety of all its employees and customers,” said Health Director Dr. Karen Hacker in a statement.

Listeria Poses Heightened Risk for Pregnant Women
Source :
By  Carla Gillespie (Nov 09, 2013)
Listeria is one of the most deadly foodborne pathogens and it poses a special risk during pregnancy. Among pregnant women, listeriosis can cause miscarriage, stillbirth, premature birth, birth defects or other serious health problems for newborns, even if the expectant mother shows no signs of illness. And, because the immune system is weakened during pregnancy, the odds of a pregnant women contracting listeriosis are 10 time higher than the general population. For pregnant women who are Hispanic, the risk is 24 times higher.
More than 90 percent of people who contract listeriosis require hospitalization and about 16 percent of cases are fatal. So, of the 1,600 Americans sickened by Listeria each year, 1,500 will require hospitalization and 260 will die. Most of these cases  fall into three groups, pregnant women, seniors and those with weakened immune systems. Symptoms, which can take up to 70 days after exposure to develop, include fever, chills, muscle aches, diarrhea and upset stomach.
To reduce the risk of exposure to Listeria during pregnancy, there are some foods that should be avoided, according to the Centers for Disease Control and Prevention (CDC).  They include: raw foods, hot dogs, luncheon meats, or deli meats unless they are reheated until steaming hot;  deli salads; soft cheeses such as feta, Brie, and Camembert, blue-veined cheeses, or Mexican-style cheeses such as queso blanco, queso fresco, and Panela, unless they have labels clearly stating they are made from pasteurized milk;  pâtés or meat spreads from the deli or refrigreated section of the grocery store, and smoked seafood unless it is an ingredient in a cooked dish. Raw milk and other unpasteurized beverages should also be avoided.

TN Raw Milk Dairy Linked to E. Coli Outbreak Reboots Operations
Source :
By Cookson Beecher (Nov 08, 2013)
Tennessee health officials have given a raw-milk cow-share operation that has been linked to an E. coli O157 outbreak that has sickened 9 children — all of them under 7 years old — the green light to start offering its milk to its cow-share members again.
“We will be delivering milk today,” dairy farmer Marcie McBee, owner of McBee Dairy Farm near Knoxville, wrote in an e-mail to Food Safety News on Friday morning.
Raw milk is milk that hasn’t been pasteurized to kill harmful foodborne pathogens such as E. coli, Campylobacter, Salmonella, and Listeria.
Often referred to as legal loophole in states where raw-milk sales are illegal, cow shares, or herd shares, allow consumers to buy a share of a cow (or other dairy animals such as goats). By doing this, a portion of the milk from the animal is theirs, which means they aren’t technically buying milk from the farm where the cow shares operate.
In giving the farm the green light, health officials said that the outbreak, which likely began in early October, is over since no new cases have been reported.  In light of this, coupled with the fact that the most recent raw-milk testing indicated that the milk was not contaminated — at least at the time the samples were collected — the state has lifted the cease-and-desist order.
One of the provisions of lifting the order was that the dairy must work with University of Tenneessee Agriculture Extension Office’s food safety expert, Faith Critzer, in dairy-farm best practices. McBee said that she has agreed to do that.
Critzer said that the dairy was operating as a typical dairy, with some good safeguards in place, but that she was able to supply McBee with some additional strategies that could improve the dairy’s safeguards.
The dairy’s website describes raw milk as “real milk” that hasn’t been pasteurized, homogenized, and contains no additives, hormones or antibiotics. “Real milk — the way God intended it,” it reads.
According to a Nov. 8 press release from the Knox County Health Department and the state’s eastern regional Health Department office, three of the infected children developed Hemolytic Uremic Syndrome (HUS), a complication of a potentially fatal strain of E. coli that can lead to kidney failure and other serious health problems. However, due to patient-confidentiality laws, no information about the condition of the children can be made available.
The state’s press release also said that even though several raw milk samples, including the most recently collected samples have been negative for E. coli O157, one raw-milk sample obtained from a consumer and several manure samples collected from the farm revealed the presence of DNA for the toxin produced by E. coli O157 that causes HUS.
“We are pleased that the most recent raw milk sample tested negative but not surprised,” said Knox County Health Department Director Dr. Martha Buchanan.“Typically in an investigation we’re collecting samples several days or weeks after the product that made people sick was produced.” For that reason, she said, while lab results are important, they are often negative and are only one part of an investigation.”
Referring specifically to the McBee Farm, which before it began producing raw milk was a Grade A dairy, the state’s press release says that the investigation has not identified any specific problem with the McBee Dairy farm.
Even so, in referring to the close proximity of a cow’s udder to the source of manure, which can be contaminated with fecal bacteria, Buchanan said that milk can easily be contaminated.
“It’s  just the nature of the raw milk industry,” she said. “Even with safety precautions in place at the dairy, there is no way to guarantee that raw milk is safe for consumption.”
Even in states such as California and Washington state, where raw-milk dairies must meet high sanitation standards and be inspected and have their milk tested on a regular basis, E. coli outbreaks have led to recalls of some dairies’ raw milk.
Tennessee Deputy State Epidemiologist John Dunn told Food Safety News that it appears that the contamination of the milk at the McBee farm happened at a specific point in time and the supply has not been continuously contaminated.
What about the link to the farm?
“We feel we’ve identified the source,” Dunn said, pointing out that all of the children who became ill drank raw milk from the dairy.
“It’s a pretty clear signal about the source,” he said. “The data and exposure information is very compelling.”
And while people are encouraged “to know their farmer,” Dunn said that even though you can know your farmer, you can’t know if there are pathogens in their animals’ milk.
He also pointed out that while people say they should have the right to drink and eat what they want, when it comes to children — who are more vulnerable to foodborne illnesses — people should take this vulnerability into account.
“As we see a resurgence of raw milk consumption, we’re all seeing a resurgence of diseases caused by raw milk,” he said.
In the world of food safety, the term “epidemiological evidence” refers to patterns of illnesses, such as food-poisoning outbreaks, that are associated with a common source, such as lettuce, milk or hamburger, often from a specific farm, company or processor.
Pathogens cause outbreaks often can’t be found in the food, on the farm, or in the processing facility, because by the time foodborne illness symptoms begin, are diagnosed and lab-confirmed, the suspect food is no longer available to be tested. This is particularly true for food poisoning outbreaks involving fresh produce or milk. Then, too, with E. coli, for example, a cow can be harboring the pathogen one week and not the next.
“In the vast majority of foodborne illness outbreaks, the pathogen is never found in the food product or the environment,” said food safety attorney Bill Marler, publisher of Food Safety News.
But epidemiological evidence — the statistical analysis of what common food the sick people were exposed to — is valid not only in the public-health arena but also in the court of law.
In cases where the outbreak pathogen is not detected in a particular food, Marler says investigators “step back and let the facts speak for themselves. The legal question becomes ‘What is the most likely cause of the outbreak?’”
Marler said it’s not at all uncommon for the weight of the epidemiologic evidence to prove the case in legal actions involving foodborne illnesses.
For example: In 2009, Nestlé Toll House prepackaged cookie dough sickened 77 people in 30 states. Of those, 35 were admitted to the hospital, a few with severe illness. Nestlé responded to the outbreak by recalling 3.6 million packages of its popular chocolate chip batter.
Even though the pathogen was never found in any of the leftover cookie dough or in the processing plant, the epidemiological evidence pointed to the product as the source of the outbreak and illnesses. Marler said Nestlé paid settlements to the victims, based on the epidemiological evidence that linked all of the sick people to presumably contaminated raw cookie dough.
Effects on McBee’s customers
On Nov. 8, McBee told Food Safety News that the dairy has lost four customers — two of whom did not want to “worry about their children getting sick.” She also has two other customers who are trying to decide what they want to do.
But demand for the dairy’s raw milk remains strong, nonetheless. “We have a waiting list of 15 families at this time,” she said.

The Porch: Was it Hamburger or Bad Food Handling the caused E. coli Outbreak?
Source :
By Bill Marler (Nov 08, 2013)
The Allegheny County Health Department today reported the results of its investigation of E. coli O157:H7 cases involving employees and customers of The Porch restaurant in Oakland.
“There were 12 confirmed cases of E. coli O157:H7 and nine others with suggestive symptoms who could not be confirmed.  We have been unable to pinpoint the source of the E. coli – whether it came from a particular food product, food handling or a combination of both,” said Health Director Dr. Karen Hacker.
Most of the persons who got sick ate hamburgers, and laboratory tests for E. coli O157:H7 detected the bacteria on some samples of ground beef patties.  However, it has not been determined whether the bacteria came into the facility on beef that the restaurant purchased or it spread via food handling.
And then there was the one and only inspection (10/31/13) that I could find online:
Inadequate Sanitization
Meat slicer had residue on housing.
Clean and sanitize utilizing the following procedure:
1. Wash- hot soapy water.
2. Rinse-clear water.
3. Sanitize-approved sanitizer and water.
4. Air-dry.
Inadequate Handwashing Facilities
No single service towels at handsink at pizza prep area.
Provide soap and sanitary towels or hand drying device near sink.
My bet – both!

E. Coli Sickens Four in California’s Humboldt County
Source :
By News Desk (Nov 06, 2013)
At least four people in Humboldt County, CA, have been sickened with genetically linked cases of E. coli since July, according to a report by the Eureka Times-Standard.
The first case appeared in July, the second in August, and then another two followed in October. The infections are being caused by a “very specific” strain of E. coli not found anywhere else in California, according to a public health official with the county’s department of health and human services.
Officials have not determined a source after interviewing patients for common food histories.
Investigators have asked local healthcare providers to send lab samples from anyone experiencing bloody diarrhea in an attempt to uncover more E. coli cases and possibly solve the mystery.
Symptoms of E. coli infection include severe diarrhea, nausea and abdominal cramps.

E. coli O157:H7 Outbreak in Humboldt County, California, 3 Developed HUS Kidney Failure
Source :
By News Desk (Nov 6, 2013)
At least 4 people have been sickened in an E. coli O157:H7 outbreak in Humboldt County, California, according to the Humboldt County Department of Health and Human Services (DHHS). Of those, 3 developed hemolytic uremic syndrome (HUS), a severe complication of E. coli poisoning that causes kidney failure.
The first E. coli case was reported in July of this year, the second in the middle of August and the other two in October.  Pulsed-field gel electrophoresis (PFGE) testing done by the California Department of Public Health (CDPH) found that the 4 cases are connected. “PFGE finds the genetic fingerprint of an E. coli isolate,” explains Fred Pritzker, a national food safety lawyer who represents E. coli victims. “When people are sickened by E. coli with matching PFGE patterns, it means that they were sickened by the same source, for example the same food product contaminated with the bacteria.”
These 4 cases were caused by a very specific strain of E. coli that hasn’t been seen anywhere else in California, according to DHHS. All of the patients have been interviewed to find out what they had eaten and where they had eaten prior to getting sick, but DHHS has not yet determined the source of the outbreak.
“Typically, the causes are something you ate, something you bought at a store or maybe from a restaurant worker who didn’t wash his hands and contaminated some food,” said DHHS Public Health Nurse Eric Gordon.
To help solve the mystery behind these E. coli infections, DHHS is asking area health care providers to identify any cases of bloody diarrhea and to send those lab samples to the county. “The thought behind that is if we identify more cases, we’ll have more people to interview which increases the chances of us finding the smoking gun,” Gordon said.
Bloody diarrhea is a distinguishing characteristic of an E. coli infection. Other symptoms include severe abdominal cramping, nausea and vomiting.
Health officials are also recommending that people with bloody diarrhea or other E. coli symptoms see their medical provider, who can order lab tests to determine what might be causing their illness. The first set of tests determines if there is E. coli bacteria in the stool. The second determines the serotype (for example, O157). The third is the PFGE testing, which involves releasing the DNA from a cell, cutting it with enzymes and then separating the pieces by size.
According to the Centers for Disease Control and Prevention, an estimated 265,000 E. coli infections occur in the United States each year. The O157:H7 strain causes about 36 percent of these infections.

Burma Superstar E. coli O157:H7 Outbreak Final Report
Source :
By Linda Larsen (Nov 06, 2013)
The San Francisco Department of Public Health (SFDPH) has released its draft report on the E. coli O157:H7 outbreak at the Burma Superstar restaurant in that city in August 2013. Eight cases of lab-conformed E. coli infections in unrelated San Francisco residents were tested with PFGE, to identify the outbreak strain of the bacteria.
SFDPH interviewed case-patients with a detailed questionnaire, which identified a common restaurant: the Burma Superstar. Patients visited the restaurant on August 16 and 17, 2013. A total of 22 confirmed and probable case-patients were identified. Thirteen of those patients met the suspect case definition. Initially, investigators looked at a garlic noodle dish, but the specific ingredient that caused the infections was not identified.
Illness onset dates ranged from August 18 to August 24, 2013. The peak of illness corresponds with the typical incubation period for E. coli following exposure on August 16 or 17. The median age of patients was 29 years; 55% were female. Seven people were hospitalized as a result of their infections, and four developed hemolytic uremic syndrome (HUS).
The environmental investigation found hand washing violations and potential cross-contamination. But no food handlers were ill. However, since testing occurred two weeks after the exposure date, an employee who was ill at the time of infection or was shedding bacteria at that time could have recovered by the time they were tested.
The routes of transmission could have been cross-contamination of food at the restaurant, or from food purchased from a wholesale food facility. The report concludes that the outbreak was “self-limited”. The Burma Superstar has made corrections to violations found during the investigation.

Montana Legalizes Consumption of Roadkill: Bad Idea?
Source :
By Linda Larsen (Nov 05, 2013)
Montana has legalized the consumption of some types of roadkill. It joins more than a dozen other states, including Illinois and  Tennessee, which allow this practice; some states permit donating the carcasses to food banks. In Montana, you can eat roadkill as long as you get a permit from a state peace officer. The American Bar Association Journal has written about this topic and the public health concerns that go along with it.
Fred Pritzker, a prominent Minneapolis food safety lawyer, says this plan is not a good one. “Eating an animal killed by blunt-force trauma, with no information about its pre-existing health or provenance and with no information about how long it’s been dead or the conditions in which it’s been held since death, is a prescription for danger,” he said. “Animals are often sick with or carriers of pathogens such as E. coli, Listeria, and Salmonella. “The longer one waits to dress and safely store once-fresh meat, the unhealthier it becomes,” Pritzker continued.
In addition, Pritzker does not like the idea of charitable organizations picking up or receiving wild animal carcasses. He states that is “highly discriminatory. It essentially says that if you’re poor and dependent on food banks, you should not expect the same level of food safety that the rest of us expect. Think about the risk of harm if the party harvesting the roadkill has no scientific training, has no safety systems, has no clean and safe environment to dress and store the meat. This is an absolute prescription for disaster.”
Wild animals can be sick with chronic wasting disease, various parasites, zoonotic diseases such as hantavirus and Rocky Mountain spotted fever, toxoplasmosis gondii, and pathogenic bacteria such as E. coli O157:H7. And since the animals are killed by blunt force, there’s a good chance the intestines and bladder have been ruptured, which would contaminate the flesh with pathogens. In addition, the internal damage caused by that blunt trauma leaves the flesh more susceptible to bacteria.
And what about temperature? In the summer, when temperatures in most states routinely climb over 100 degrees F, properly inspected, prepared, and cooked food is only safe out of refrigeration for one hour. An animal carcass, left on the hot pavement in the sun, would quickly be overrun with bacteria. If that meat is not cooked to 165 degrees F, anyone eating it will get sick. In addition, some bacteria produce toxins that are not destroyed by heat, especially when allowed to grow to large numbers.
Liability under the new law is questioned too. If a charitable organization serves roadkill and people get sick, who is liable? And peace officers aren’t qualified to inspect roadkill for safe consumption.

Raw Milk E. coli Outbreak Shows Importance of Pasteurization
Source :
By Carla Gillespie (Nov 05, 2013)
E.coli from raw milk has sickened at least eight people, three of whom have lab-confirmed cases of E.coli O167:H7 infections, according to the Tennessee Department of Health. The outbreak underscores the importance of pasteurization, health officials say.
“Some people who consume raw milk because they believe it is healthier than pasteurized milk are putting themselves and others they share it with at risk for a range of serious illnesses,” said TDH Commissioner John Dreyzehner, MD, MPH, in a statement. “Raw milk is 150 times more likely to cause a foodborne illness than pasteurized milk and can be life-threatening to some, particularly the young. Those who consume raw milk are eroding years of progress in reducing dangerous, preventable illnesses.”
E.coli and other harmful bacteria such as Salmonella and Campylobacter are destroyed by pasteurization. Complications from these bacterial infections include Guillain-Barre syndrome, which causes paralysis; and Hemolytic Uremic Syndrome, which causes kidney failure.
“While some adults may be able to tolerate bacteria found in unpasteurized milk or food products made with raw milk, children, older adults, pregnant women and those with weakened immune systems can be in great danger,” said Deputy State Epidemiologist John Dunn, DVM, PhD, in a statement.
Symptoms of food poisoning from raw milk include upset stomach, abdominal pain, vomiting, diarrhea and flu-like symptoms including fever, headache and body aches. Health officials urge anyone who developed these symptoms after drinking raw milk to see their health care provider and notify their local health department. Discuss your possible exposure to E.coli with your doctor as E.coli infections can be made worse through treatment with antibiotics.
“Despite the cleanest barns and the best efforts of farmers, raw milk can contain harmful bacteria,” said Tennessee Department of Agriculture Commissioner Julius Johnson, in a statement. “We all need to understand raw milk can be contaminated with deadly microorganisms. Pasteurization kills these without significantly affecting the taste or nutritional quality of milk.”
Interstate sales of raw milk have been banned by the U.S. Food and Drug Administration since 1987. Each state has its own raw milk laws. In Tennessee it is legal for individuals to consume raw milk from their own animals. The milk associated with this outbreak was from a cowshare program at McBee Dairy Farm in Mascot. The Tennessee Department of Health suggests consumers read labels of milk and cheese products to make sure they buy only those which have been pasteurized.

Salmonella Outbreak at Potluck in Logandale, Nevada in October
Source :
By Linda Larsen (Nov 5, 2013)
The Southern Nevada Health District has released a report about a Salmonella outbreak that occurred at a potluck held at the Church of Jesus Christ of Latter-Day Saints in Logandale, Nevada on October 19, 2013. At least 150 people were sickened in that outbreak. About 250 people attended the event. Eighty-five patients were seen by physicians.
The symptoms included non bloody diarrhea, nausea, vomiting, and fever. No food from the event was available for testing. While persons who did not attend the potluck also got sick, they were in close contact with potluck attendees. Most people who attended the potluck lived in the Logandale/Mesquite/Moapa area, but some attendees were Utah residents.
According to the report, the patient age range was from 7 months to 88 years. Most were female. Twenty-seven stool samples were tested by labs. The causative agent of this outbreak was determined to be Salmonella infantis, diagnosed by the laboratories. Since no epidemiologic study was performed, and no leftover foods were available for testing, “it remains unknown which specific food item(s) were associated with the illness,” according to the report. The Department is concentrating on “emphasizing education toward prevention of future foodborne outbreaks rather than devoting significant resources to an analytic epidemiologic study.”






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