Food Poison Journal

Black pepper recall grows

Drew Falkenstein — Wed, 10 Mar 2010 19:51:05 -0800

The FDA announced yesterday that yet another company is recalling black pepper products as a result of Salmonella contamination. This recall is related to the Mincing Overseas Spice Company recall that occurred on the heels of a major salmonella outbreak linked to Salami products manufactured and sold by Daniele Inc.

The FDA announcement reads as follows: As a result of a recall of Black Pepper by Mincing Overseas Spice Company and distributed by Dutch Valley Food Distributors due to the possibility of contamination with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems, a product recall is being issued. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting, and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e. infected aneurysms), endocarditis and arthritis.

Dutch Valley Food Distributors, Inc. has issued a voluntary recall for the following products with a Bulk Foods Inc. label:

5 Pound boxes of Seasoning Salt, item 808530, with a Mfg. date of 1/4/10 and 2/2/2010
5 Pound boxes of Perfect Pepper Seasoning, item 808399, with a Mfg. date of 1/4/2010
5 Pound boxes of Perfect Pepper Dip Mix, item 278115, with a Mfg. date of 12/7/2009
5 Pound boxes of Vegetable Dip Mix, item 278112, with a Mfg. date of 1/4/2010 and 2/2/2010
5 Pound boxes of Southwest Dip Mix, item 278109, with a Mfg. date of 2/2/2010

50 Pound boxes of Medium Black Pepper, item 808464 with a lot number of 3309 (B, F, G, K, P and T) and 3258 (B, D, G, L, P, Q, R, T and X)
20 Pound boxes of Coarse Black Pepper, item 808465 with a lot number of 3309 (B, F, G, K, P and T) and 3258 (B, D, G, L, P, Q, R, T and X)
25 Pound boxes of Fine Black Pepper, item 808466 with a lot number of 3309 (B, F, G, K, P and T) and 3258 (B, D, G, L, P, Q, R, T and X)
50 Pound boxes of Fine Black Pepper, item 808467 with a lot number of 3309 (B, F, G, K, P and T) and 3258 (B, D, G, L, P, Q, R, T and X)
25 Pound boxes of Whole Black Peppercorns, item 808468 with a lot number of 3309 (B, F, G, K, P and T) and 3358 (B, D, G, L, P, Q, R, T and X)
20 Pound boxes of Medium Black Pepper, item 808469 with a lot number of 3309 (B, F, G, K, P and T) and 3358 (B, D, G, L, P, Q, R, T and X)
5 Pound pails of Whole Black Peppercorns, item 808470 with a lot number of 3309 (B, F, G, K, P and T) and 3358 (B, D, G, L, P, Q, R, T and X)

All items packaged and sold within the parameters mentioned are subject to this recall, including items sold on our website, www.dutchvalleyfoods.com1. The items were distributed nationwide. Retailers are advised to remove all these products from store shelves based on lot number or manufacture dates. Consumers who have purchased these products are asked to destroy them. Consumers with questions regarding the products listed may call Dutch Valley Foods at 1-800-733-4191 and speak with customer service. For more information on FDA’s ongoing investigation, visit the FDA’s website at www.fda.gov2.

Stephen Colbert For FDA Spokesperson

Colin Caywood — Wed, 10 Mar 2010 11:28:47 -0800

What do you think, should the Food and Drug Administration (FDA) hire Stephen Colbert to do all of its consumer alerts for recalled products?

Based on his informational (and comedic) handling of the latest product to be recalled in the ever-expanding Salmonella HVP outbreak, Pringles Cheeseburger and Taco Night flavored chips, Mr. Colbert has my vote. As an aside, when did Cheeseburger and Taco Night become a flavor that people craved in chip form? And who decides what "Taco Night" should taste like? "Well Bob, it's coming along nicely but I still think it needs a little more Night to really give it that authentic Taco Night flavor."

The Colbert Report

Mon - Thurs 11:30pm / 10:30c

Consumer Alert - Pringles

www.colbertnation.com

Colbert Report Full Episodes

Political Humor

Skate Expectations

Honestly, would you rather go to the FDA's website here and attempt to locate the information yourself, or watch Stephen Colbert?

Subway Shigella outbreak update: 21 confirmed cases

Drew Falkenstein — Wed, 10 Mar 2010 06:28:05 -0800

As lawsuits commence, the Dupage County Health Department continues to receive reports of illness linked to the Lombard, Illinois Subway restaurant that is at the epicenter of a major shigella outbreak. Spokesperson David Hass recently stated that lab tests have confirmed 21 illnesses in the outbreak. At least seven people have been hospitalized.

We have been contacted by 12 families now seeking representation due to illness amongst family members. Of those, several have been confirmed by stool tests as outbreak cases, but many have not. The reality of any foodpoisoning outbreak, no matter the bacteria and no matter the food vehicle, is that many more people than simply the confirmed cases were sickened.

In fact, some estimates indicate that the number of people sickened in foodpoisoning outbreaks is actually 20 or even 30 times the number of "confirmed cases." These additional "cases" of illness may not have had a stool sample tested; they may not have had medical attention at all; or they may have received antibiotics prior to submitting the stool test. Whatever the case, they are no less outbreak cases than the "confirmed cases."

How many people are actually ill in the Lombard, Subway outbreak? The math is a little scary. 21 X 30 equals . . . a lot of sick people.

More on HVP: bad news for Basic Food Flavors

Drew Falkenstein — Tue, 09 Mar 2010 16:26:04 -0800

Today, yet another company had to recall products due to Salmonella-contaminated hydrolyzed vegetable protein (HVP) manufactured by Basic Food Flavors, a Las Vegas, Nevada company. Today's recall was by Ruiz Foods, Inc., a Denison, Texas establishment, who had to recall 115,700 pounds of a ready-to-eat beef product that contained HVP as an ingredient.

But Ruiz Foods is just another casualty in what is shaping up to be a long list of incredible recall-related losses for many, many companies. How will the many companies who have had to recall products, including Ruiz Foods, take the news that their HVP supplier may have known about the salmonella contamination in their Las Vegas plant but decided to continue to manufacture and sell HVP for nearly a month afterward, until, apparently, one of their customers discovered the Salmonella contamination and issued a recall?

See the FDA's report written after inspections at Basic Food's plant.

FDA Says Basic Food Flavors Sold HVP After Postitive Salmonella Tests

David Babcock — Tue, 09 Mar 2010 11:30:30 -0800

The Wall Street Journal is reporting that Basic Food Flavors "continued to make and distribute food ingredients for about a month after it learned the bacteria salmonella was present at its processing facility, according to a Food and Drug Administration report."

The recall of products containing hydrolyzed vegetable protein, announced last week involves more than 100 food items. To date, no illnesses have been conclusively associated with the recalled food items. WSJ also reported on the FDA inspection of the Basic Food Flavors' plant:

FDA officials inspected Basic Food's plant for about two weeks starting in mid-February and found the company didn't adequately clean equipment and store foods to protect against the growth of contaminants such as salmonella, according to the inspection report.

The inspectors noted that "light-brown residue" and "dark-brown liquid" was observed on or around where Basic Food makes flavor-enhancing ingredients used in foods. The inspectors said brown residue was also found in a plastic pipe used in making food ingredients.

The scenario - ignoring positive tests for a dangerous pathogen- is disturbingly similar to the events that lead to the PCA Salmonella outbreak last year. That outbreak, though, led to over 700 confirmed illnesses and 9 deaths. PCA officials reportedly continued to ship product despite multiple positive product tests for Salmonella.

Hydrolyzed Vegetable Protein Containing Products Recall List Hits 101

Bill Marler — Mon, 08 Mar 2010 20:19:25 -0800

FDA's Expanding Recall List

Bouillon Products
Herbox

Dip and Dip Mix Products
Concord Foods
De la Casa
Delicioso
Follow Your Heart
Fresh Food Concepts
Great Value
Johnny's Fine Foods
McCormick
Oak Lake Farms
Reser's
Rojo's
T. Marzetti

Dressing and Dressing Mix Products
Follow Your Heart
Reser's
Trader Joe's
Gravy Mix Products
McCormick

Pre-Packaged Meal Products
Follow Your Heart
Prepared Salad Products
Reser's

Snack and Snack Mix Products
CVS
Great Nut Supply
HK Anderson
Hawaiian
National Pretzel Company
President's Choice
Rouses Louisiana's Best
Safeway
Spec's Wines & Fine Foods
Sunflower Markets

Soup Mix Products
Castella
Homemade Gourmet

Stuffing Products
McCormick

Shigella Subway outbreak: just a thought about your illness

Drew Falkenstein — Mon, 08 Mar 2010 19:38:29 -0800

The Dupage County Health Department announced on March 4, 2010 that it "is investigating the cause of a cluster of gastrointestinal illnesses primarily among customers of a Subway restaurant located at 1009 E. Roosevelt Road in Lombard. Restaurant ownership and corporate representatives have been cooperating with health officials, and the Lombard restaurant has been closed pending further results of the investigation.

We have been contacted by ten families that are likely victims of the outbreak. We will file suit tomorrow on behalf of a young boy who ate a shigella-contaminated sandwich at the restaurant in late February and suffered a severe gastrointestinal illness as a result. Fortunately the is recovering, but he has a ways to go.

Many of the people we have spoken with have done what most ordinary Americans would do when suffering from a severe case of foodpoisoning, a primary symptom of which is, of course, diarrhea: they went to the drugstore, or more likely had a friend or family member go for them, and purchased either Imodium or Lomotil in an attempt to get the diarrhea to stop.

We are JD's not MD's, but many physicians will strongly discourage the use of these over-the-counter drugs while ill with a case of foodpoisoning, or virtually any kind of infectious diarrhea. In fact, also in its March 4 press release, the Dupage County Health Department stated:

Persons who exhibit any of the symptoms of shigellosis are advised to contact their physician to arrange for appropriate testing and treatment, as indicated. Before using antidiarrheal agents such as loperamide (Imodium®) or diphenoxylate with atropine (Lomotil®), contact your physician, since antidiarrheal agents can prolong illness in persons with shigellosis, and should be avoided.

The reason is that drugs that are designed to prevent diarrhea actually inhibit the passage of disease-causing bacteria in stool. This is one of the body's many natural defense responses to things (e.g. bacteria, viruses, parasites, etc.) that it recognizes as foreign. It is thus a necessary, though uncomfortable, process. The best advice, as the Dupage County Health Department notes, is to talk to your doctor.

Shigella: an all-too-frequent cause of foodpoisoning

Drew Falkenstein — Sun, 07 Mar 2010 19:01:49 -0800

Shigella is indeed a very frequent cause of foodborne illness. It is estimated, in fact, that more than 17,000 people become infected by Shigella every year in the USA. The routes of transmission are typically food and person-to-person contact, which is why Shigella is a frequent cause of outbreaks at daycare centers.

What is Shigella?

Shigella is a family of bacteria that can cause sudden and severe diarrhea (gastroenteritis) in humans. Shigellosis – the illness caused by the ingestion of Shigella bacteria – is also known as bacillary dysentery. It can occur after ingestion of fewer than 100 bacteria (American Public Health Association [APHA], 2000), making Shigella one of the most communicable and severe forms of the bacterial-induced diarrheas (Gomez et al., 2002). Shigella thrives in the human intestine and.

Past Shigella Outbreaks and Litigation:

Lombard, Illinois Subway Outbreak (2010): Last week, a shigella outbreak was discovered at a Lombard, Illinois Shigella. On Friday, it was announced that four more cases of shigellosis were confirmed Friday, bringing the total number of confirmed cases caused by the outbreak at the restaurant to 12, health department spokesman Dave Hass said. Of those 12 cases, seven have required hospitalization. Six of those who were hospitalized have been released, Hass said.
San Diego Filiberto's Outbreak (2006): On September 1, 2006, the San Diego County Health and Human Services Agency (SDHHS) and the San Diego County Department of Environmental Health announced that they were working together to investigate an apparent Shigella outbreak among customers who had eaten at the University Avenue Filiberto’s. The restaurant was closed on August 31, and according to a news release issued by SDHHS , at least ten people had become ill with apparent Shigella infections after eating at Filiberto’s in late August, three of whom were hospitalized.
Airline Food Outbreak linked to Gate Gourmet (2004): In September, 2004, health agencies from several U.S. states, as well as international health agencies, began reporting persons ill with Shigella sonnei infections. An epidemiological investigation conducted by the Hawaii Department of Health, in collaboration with other health agencies, revealed that a cluster of persons ill with a genetically identical strain of Shigella had traveled by air from Honolulu, Hawaii during August 22 through 24, 2004. The investigation established that food from airline caterer Gate Gourmet, Inc.’s Honolulu, Hawaii location was a common link between airlines and the cluster of persons ill with Shigella. Gate Gourmet, Inc.’s Honolulu facility came under fire after an inspection by the Food and Drug Administration for numerous federal food safety violations in April, 2005. Investigators found pests and vermin, food stored at temperatures over fifty degrees higher than what is considered safe, and a ‘pink slimy substance’ in the washing machine.
Colorado Doubletree Hotel (2003): The Colorado Department of Public Health and Environment (CDPHE) received reports of a Shigella outbreak on September 9, 2003. Interviews confirmed that multiple people had been ill during or following their stay at the Doubletree Hotel in Westminster, Colorado. CDPHE notified the Foodborne and Diarrheal Diseases Branch of the federal Centers for Disease Control and Prevention (CDC) of a cluster of diarrheal illness among guests of the hotel. On September 12, CDC staff left Atlanta for Denver, to assist the CDPHE and Tri-County Health Department in their investigation of the outbreak. Two separate large groups of hotel guests were identified; one group consisted of a wedding party; the second group consisted of a World War II veterans reunion, with attendees from a number of different states. Members of both groups, as well as a random sample of hotel guests, were contacted and interviewed; in all, 132 people.Ten individuals were diagnosed with culture-confirmed cases of Shigella sonnei infections. On September 18, following positive stool tests from three food handlers, additional interviews of 25 kitchen staff were conducted. A kitchen chef cultured positive; he had worked September 4-6, had illness onset of September 8, and continued to work September 9-13.
Royal Fork Shigella Outbreak (2001): An employee at a Mt. Vernon, Washington restaurant was determined to be the source of a Shigella outbreak. The Skagit County Health Department confirmed nine illnesses linked to food served at Royal Fork.
Senior Felix Outbreak (2000): In January, 2000, a multi-state outbreak of shigellosis was traced to 5 Layer Fiesta Dip (“bean dip”) manufactured by Senor Felix Gourmet Mexican Foods. Over 335 people Washington, California, Oregon, Idaho, New Mexico, Arizona, and Alaska had confirmed or suspected cases of Shigella traced to the dip.

Subway hit with another foodborne illness outbreak - this time bacteria, not viral

Bill Marler — Sun, 07 Mar 2010 17:50:28 -0800

The DuPage County Illinois Health Department has reported that four more cases of shigellosis were confirmed Friday, bringing the total number of confirmed cases caused by the outbreak at the Subway restaurant in Lombard to 12. Of those 12 cases, seven have required hospitalization. Six of those who were hospitalized have been released. The restaurant at 1009 E. Roosevelt Road in Lombard remains closed as investigators try to determine the cause of the outbreak.

In mid-October of 1999, an unusually high number of hepatitis A cases were reported among individuals residing in Northeast Seattle and Snohomish County, Washington. Public health officials conducted an epidemiologic survey that included questions about whether case-patients had eaten at fast food restaurants and grocery stores prevalent in the North Seattle area. By November 5, 1999, 18 of 21 persons confirmed positive with hepatitis A in King County after October 15, 1999 were found to have eaten at one of two Subway Sandwich outlets during the two to six week period prior to the onset of symptoms. During this same time period, the SHD determined that at least six persons with hepatitis A had eaten at one of the two implicated Subway outlets.

An environmental investigation resulted in the finding that neither of the implicated Subway outlets had a written hand washing policy, and that employees were not required to document their knowledge of proper hand washing technique. Having confirmed that the Subway outlets were, in fact, the outbreak’s common source, health department officials issued a press release that stated, in part, that: “An ongoing investigation by Public Health suggests that many [hepatitis A] infections are associated with consuming food from one of two Subway Salads and Sandwiches outlets during the month of September. . . .”

It is estimated that over 40 persons became ill as a result of eating contaminated food sold at the two Subway outlets implicated in the September 1999 hepatitis A outbreak. One child developed acute liver failure and required a transplant; many others were hospitalized with severe symptoms.

Restaurant Shigella Poisoning Nothing New - 200 Ill, One Dead in 2000

David Babcock — Sun, 07 Mar 2010 16:21:07 -0800

Illnesses continue to be reported in the Shigella outbreak tied to the Subway restaurant in Lombard, Illinois. Restaurant based Shigella outbreaks, though, are nothing new. Sometimes, the results can be tragic. In the fall of 2000, Shigella sickened hundreds, and left one person dead, in an outbreak at a Mexican restaurant in Northern California.

The outbreak was investigated by health officials with the State of California. The Division of Communicable Disease Control Branch reported that:

Between October 19 and 24, approximately 221 individuals became ill after eating at the Viva Mexico restaurant in Redwood City, CA. One death occurred in a female who ate at Viva Mexico on October 19. Symptoms included fever, vomiting, abdominal cramps, diarrhea (sometimes bloody) and dehydration. Seventy persons were culture confirmed with Shigella Sonnei. Analysis of data from a case-control study completed by San Mateo County Communicable Disease Control staff of all patients, completed by San Mateo County Communicable Disease Control staff of all patients, revealed a statistically significant association with salsa served at the table.

As is often the case, an environmental assessment of the restaurant uncovered conditions that may have contributed to the outbreak.

An environmental assessment was conducted by sanitarians with San Mateo County Environmental Health on October 24. Due to multiple violations of the California Uniform Retail Food Facility Law, the restaurant was closed by San Mateo County sanitarians on October 24, 2000.

Additionally, the environmental assessment made by the county health made the following observations:

no soap in the women’s restroom;
no sanitizer on the premises;
on site thermometer was reading temperatures 10°F off;
improper cooling of foods – meet, poultry, and beans – with core temperatures from 50-70°F after 18 hours of cooling;
cross contamination of foods – meat residue on knives used to cut produce.

As long as restaurants fail to heed sanitation principles, illnesses will result.

Shigella outbreak at Subway: sanitation requirements for Illinois restaurants

Drew Falkenstein — Sun, 07 Mar 2010 15:06:13 -0800

When an outbreak happens at a restaurant, as opposed to an outbreak from a food item sold in grocery stores, the cause is frequently that one of the restaurant's employees was ill and contaminated food. Often, other employees in the restaurant become sick as well, which can cause the problem of illness amongst customers to increase exponentially. This is surely the case in the 2003 Salmonella javiana outbreak linked to Chili's restaurant in Vernon Hills, Illinois. See Analysis of the Chili's Chicago-area Salmonella outbreak.

The Shigella outbreak at Subway in Lombard, Illinois may also have been because of ill employees. The Dupage County Health Department has not released any findings yet because its efforts have been aimed primarily at stopping the outbreak, and making sure that the restaurant is in shape to operate again. Currently, there are at least 12 confirmed illnesses in the outbreak, with seven hospitalizations.

The legal requirements in the State of Illinois related to ill employees are quite clear. Section 750.500(a) of the Illinois administrative code states:

No person, while affected with a disease in a communicable form that can be transmitted by foods or who is a carrier of organisms that cause such a disease or while afflicted with a boil, or infected wound, or an acute respiratory infection, shall work in a food service establishment in any capacity in which there is a likelihood of such person contaminating food or food-contact surfaces with pathogenic organisms or transmitting disease to other persons.

Whether sick employees were a cause of the Lombard Subway Shigella outbreak remains to be determined for sure. But its always a good guess in a restaurant outbreak situation. Other interesting legal requirements for Illinois restaurants appear at the Dupage County Health Department site. Certain requirements sure to be the subject of much discovery in lawsuits surrounding the outbreak are: The personal cleanliness of restaurant personnel, employee training, and manager training and certification.

94 Products on FDA List - Hydrolyzed Vegetable Protein Recall Due to Salmonella Risk

Food Poisoning Attorney — Sun, 07 Mar 2010 10:19:59 -0800

The FDA has updated its expanding recall list of various products containing Hydrolyzed Vegetable Protein. The list now includes:

Bouillon Products - Herbox

Dip and Dip Mix Products - Concord Foods, De la Casa, Delicioso, Follow Your Heart, Fresh Food, Concepts, Great Value, Johnny's Fine Foods, McCormick, Oak Lake Farms, Reser's, Rojo's, T. Marzetti

Dressing and Dressing Mix Products - Follow Your Heart, Reser's, Trader Joe's

Gravy Mix Products - McCormick

Pre-Packaged Meal Products - Follow Your Heart

Prepared Salad Products - Reser's

Snack and Snack Mix Products - CVS, HK Anderson, Hawaiian, National Pretzel Company, President's Choice, Safeway, Sunflower Markets

Soup Mix Products - Castella, Homemade Gourmet

Stuffing Products - McCormick

Lesson Learned From Poisoning At Least 180 People Last Year?

Colin Caywood — Sun, 07 Mar 2010 08:42:31 -0800

It was reported by the Bismark Tribune this weekend that the North Dakota Department of Health will not file charges against Aggie Jennings, an unlicensed caterer whose food was linked to more than 180 Salmonella Montevideo infections.

The illnesses occurred over the course of three separate events that Ms. Jennings catered. Three days prior to the last event, the health department issued a cease order for Ms. Jennings's operation due to lack of a license. Despite the order, Ms. Jennings went ahead and catered the final event, a large wedding reception, leading to additional infections.

Strangely, the health department that oversees enforcement of regulations for catering operations decided that Ms. Jennings will not be charged with operating an unlicensed catering business, a Class B Misdemeanor. According to Lisa Clute, executive officer for the First District Health Unit of Minot, there is a two-year period in which charges can be filed, but the board that voted against it felt "there was no need to do that at this point." Ms. Clute said occasionally there are cases of unlicensed caterers, and in her 15 years as executive officer for First District, no charges have ever been filed.

Let me see if I understand this correctly. An unlicensed caterer ran a catering business that injured more than 180 innocent folks, including 10 who were hospitalized with severe Salmonella infections. Further, that caterer was ORDERED by the health department to cease operations, yet she deliberately disregarded the order leading to additional illness. This, of course, begs the question: if those actions do not warrant a charge, what does? It seems to me that where there are no consequences for operating an unlicensed business, a person in Ms. Jennings's position would simply not spend the money and effort to obtain a license in the first place.

Would a catering license have prevented the Salmonella outbreak? Who knows. But a licensed catering business would have been inspected regularly and required to follow basic food preparation regulations. Those requirements would certainly have at least reduced the likelihood of a source outbreak such as this one.

Chicagoland no stranger to foodpoisoning outbreaks

Drew Falkenstein — Sat, 06 Mar 2010 14:47:12 -0800

Foodpoisoning is a major national health concern, with associated costs topping $152 billion annually. Currently, several major national outbreaks and recalls are occurring, resulting in likely many hundreds, if not thousands of cases of foodborne illness. Since July, over 245 confirmed cases of foodpoisoning (specifically salmonella) are linked to salami coated with black pepper; and Basic Food Flavors, Inc., a Las Vegas company is at the epicenter of a massive recall of hydrolyzed vegetable protein (HVP) used in many foods distributed nationally.

Another outbreak that is thankfully, hopefully over is from infection by Shigella sonnei at a Chicago-area Subway restaurant. The restaurant was closed by health authorities. Actually, the restaurant in question is located in Lombard, Dupage County, Illinois, but for any national readers, calling it Chicagoland probably gives you a better idea of where the restaurant is. So far, there are reports of at least 8 confirmed cases in the outbreak with four hospitalizations.

But the current Shigella sonnei outbreak linked to the Illinois Subway restaurant is only one of several major outbreaks to hit the general Chicago area in recent years. In July 2007, over 700 people became ill in an outbreak linked to food sold by Pars Cove restaurant at the Taste of Chicago Festival.

And In June 2003, a large Salmonella outbreak occurred in Vernon Hills, Illinois, a Chicago suburb. The outbreak occurred at a Chili's restaurant, and the conditions found at the restaurant were memorably appalling. Here is a short summary of the outbreak:

The Lake County Health Department concluded its investigation into the outbreak on July 18 2003, by which time over 300 individuals had been sickened as a result of consuming contaminated food. Of those, 141 customers and 28 employees had tested positive for the Salmonella bacteria, while 105 other infected individuals met the LCHD’s definition of a probable case. LCHD issued a preliminary report that concluded the outbreak was caused by infected employees who contaminated food with Salmonella as a result of poor sanitary practices and improper food-handling. It was by this time also determined that the Salmonella associated with the outbreak was Salmonella serotype javiana, a relatively rare and virulent strain often associated with foodborne transmission.

Once the LCHD believed the outbreak was controlled, the department sent a letter by certified mail informing the restaurant’s management of a hearing scheduled for July 31 to discuss their failure to cease operations during periods where no hot water, or no water at all, was available, failure to adequately monitor their employees’ health, and the steps management had implemented to prevent future outbreaks.

Following the hearing, Executive Director Dale Galassie stated that Chili’s had violated local ordinances by remaining open and serving customers while without available water. Although LCHD decided not to pursue punitive measures against Chili’s and its management, the department sent a letter to Chili’s corporate parent requesting reimbursement of outbreak-related investigation costs, including testing and training of staff, in the total amount of $32,500. A health department official stated, “[t]hese were extraordinary circumstances. There were excessive costs in dealing with [the outbreak] and therefore we are requesting reimbursement. The good news is that it prevented a secondary outbreak as a result of cooperation of the Chili’s corporation, local media, and ourselves, but it doesn’t excuse poor local management decisions made that caused it.” After a relatively lengthy, silent delay, it was announced on December 2, 2003, that Chili’s agreed to reimburse the LCHD for the costs associated with the outbreak.

What is Hydrolyzed Vegetable Protein, or HVP and What Products Might Contain Salmonella Tennessee?

Bill Marler — Sat, 06 Mar 2010 07:23:25 -0800

Hydrolyzed vegetable protein, or HVP, is produced by boiling cereals or legumes, such as soy, corn, or wheat, in hydrochloric acid and then neutralizing the solution with sodium hydroxide. The acid hydrolyzes, or breaks down, the protein in vegetables into their component amino acids. The resulting dark colored liquid contains, among other amino acids, glutamic acid, which consumers are more familiar with in the form of its sodium salt, monosodium glutamate, or MSG. It is used as a flavor enhancer in many processed foods. (Wikipedia) HVP is a flavor enhancer used in a wide variety of processed food products, such as soups, sauces, chilis, stews, hot dogs, gravies, seasoned snack foods, dips, and dressings. It is often blended with other spices to make seasonings that are used in or on foods.

The U.S. Food and Drug Administration is actively investigating findings of Salmonella Tennessee in hydrolyzed vegetable protein (HVP) manufactured by Basic Food Flavors, Inc., in Las Vegas, NV. The FDA conducted an investigation at the facility after a customer of Basic Food Flavors reported finding Salmonella Tennessee in one production lot of HVP to the new FDA Reportable Food Registry.

56 Products Recalled to Date:

Dip Products

Follow Your Heart
Great Value
Johnny's Fine Foods
Oak Lake Farms
T. Marzetti

Dressing and Dressing Mix Products

Follow Your Heart
Trader Joe's

Pre-Packaged Meal Products

Follow Your Heart

Snack and Snack Mix Products

Hawaiian
Soup Mix Products
Castella
Homemade Gourmet

Download All Recalled Hydrolyzed Vegetable Protein Containing Products

HVP Update: FDA finds Salmonella in Basic Food Flavors' Processing Equipment

Drew Falkenstein — Fri, 05 Mar 2010 19:46:36 -0800

More companies added products to the growing list of recalled food products containing Salmonella contaminated hydrolyzed vegetable protein (HVP). HVP is a flavor enhancer used in a wide variety of processed food products, such as soups, sauces, chilis, stews, hot dogs, gravies, seasoned snack foods, dips, and dressings. The manufacturer of the contaminated HVP is Basic Food Flavors Inc in Las Vegas, Nevada.

The FDA announced yesterday that, during its investigation at the Las Vegas facilities of Basic Food Flavors, it found Salmonella Tenessee (the serotype involved in the recall) in the companies production equipment. “This situation clearly underscores the need for new food safety legislation to equip FDA with the tools we need to prevent contamination," said Dr. Jeff Farrar, associate commissioner for food protection, FDA’s Office of Foods.

Mincing Overseas black pepper added to salami/pepper recall (correction to earlier blog post)

Drew Falkenstein — Fri, 05 Mar 2010 17:17:38 -0800

We have been following the large outbreak and recall linked to Daniele Inc. salami products since the middle of January. The outbreak began in July 2009, but was not discovered until January 2010. Two strains of Salmonella--Montevideo and Senftenberg--are known to have been involved. The recall began on January 23, 2010, with Daniele's recall of 1,263,754 pounds of salami products, eventually expanded to include almost 1.3 million pounds of salami products. Now, nearly a month and a half after the outbreak and recall was announced, and after a total of 245 confirmed illnesses have been reported nationally, the FDA is announcing that Mincing Overseas Spice Company of Dayton, NJ, has recalled its black pepper product. After a little further research, it appears that Mincing Overseas actually began recalling its products back on February 25, 2010.

Earlier today, I indicated that the Mincing recall did not occur until today, but it appears that that statement was incorrect. See Mincing's February 26, 2010 statement. Only the FDA's announcement of the recall occurred today. But if that's the case, isn't it a little concerning that the FDA, one of the two federal agencies whose job is, in part at least, protecting the public's health didn't announce Mincing's recall until today, two weeks after the the company initially announced the recall? Maybe I'm missing the FDA's earlier recall notice . . .

Enzi Praises Reportable Food Registry Longtime Advocate of Registry Lauds Focus on Prevention

Bill Marler — Fri, 05 Mar 2010 07:29:45 -0800

Washington, D.C. – U.S. Senator Mike Enzi (R-Wyo.), Ranking Member of the Senate Health, Education, Labor and Pensions (HELP) Committee today commended the U.S. Food and Drug Administration (FDA) for using the Reportable Food Registry to take prompt action to protect the public following the early identification of Salmonella in a Las Vegas, NV food company flavoring product. “This is exactly how the Reportable Food Registry is supposed to work,” Enzi said. “I have long advocated the rapid development and implementation of the Reportable Food Registry, and I am pleased to see it work to quickly and effectively protect the public.” One year ago, Enzi began an effort to ensure that FDA implement the Reportable Food Registry, as Congress intended with passage of the bipartisan “Food and Drug Administration Amendments Act of 2007,” a bill he helped write and pass through the Senate. “Our tools, expert knowledge and innovative spirit must continue to protect the public health from contaminated food. The Reportable Food Registry is one of our best resources in this effort,” Enzi said.

U.S. Sen. Harkin: Salmonella outbreak demonstrates urgency of passing comprehensive food safety legislation

Bill Marler — Fri, 05 Mar 2010 07:17:50 -0800

Harkin: Salmonella Outbreak Demonstrates Urgency of Passing Comprehensive Food Safety Legislation

WASHINGTON, D.C. – Senator Tom Harkin (D-IA) released the following statement today after the Food and Drug Administration (FDA) launched an investigation into findings of Salmonella Tennessee in hydrolyzed vegetable protein (HVP) manufactured by Basic Food Flavors, Inc., in Las Vegas. HVP is a commonly used ingredient used as a flavor enhancer in many processed foods, including soups, sauces, chilis, stews, hot dogs, gravies, seasoned snack foods, dips and dressings.

“Consumers should not have to think twice about the safety of a food item when they reach into their pantry. Unfortunately, our nation’s food safety system is outdated, lacks proper resources and, quite simply, does not adequately protect American consumers. This most recent outbreak demonstrates once again that we cannot wait any longer to pass comprehensive food safety legislation.

“Fortunately no one was made ill with this most recent case of Salmonella, but we are not always so lucky. We must give FDA the tools to prevent a food borne illness outbreak before it happens, rather than react when it is already too late. And when food is tainted, we must provide the tools to respond quickly and protect consumers. Both the House and Senate bills do just that and it is my hope that we can have a comprehensive food safety bill on the President’s desk in the very near future.”

Harkin is the Chairman of the Senate Health, Education, Labor and Pensions (HELP) Committee. On November 18, 2009 the Committee reported out S. 510, the FDA Food Safety Modernization Act, without a single dissenting vote.

Shigella Outbreak at Lombard, Illinois Subway

Drew Falkenstein — Fri, 05 Mar 2010 06:47:34 -0800

The Chicago Tribune reported last night on a developing Shigella outbreak linked to a Lombard, Illinois Subway restaurant:

A Subway restaurant in Lombard has been closed by the DuPage County Health Department after several customers contracted gastrointestinal illnesses, officials said Thursday.

Health Department officials said in a statement that eight cases of shigellosis, an infectious disease caused by a bacterium called shigella, have been confirmed. Four people were hospitalized, according to the statement.

The Health Department said the restaurant at 1009 E. Roosevelt Road has been closed pending additional results of an investigation. Owners of the restaurant and representatives of Subway's corporate offices were cooperating with health officials, according to the statement.

Health officials said most people infected with the bacterium develop a gastrointestinal illness, including diarrhea, vomiting, fever and stomach cramps one to two days after being exposed to it.

Illness can pass from one infected person to the next and can also be acquired from eating contaminated food.