LISTERIA SOURCE BACK ONLINE

Maple Leaf Foods has reopened the Toronto plant that was responsible for the outbreak of listeria in Canada that took 17 lives and infected almost 50 people.

All of the machinery has been “deep cleaned” several times and has been inspected for any possible strains.

TOMATO TOMAHTO — KETCHUP, ANYONE?

However you decide to pronounce it, the FDA is warning you not to eat it. Certain raw red plum, red Roma, and red round tomatoes, and products containing these raw, red tomatoes are included in the nationwide warning issued by the FDA.

HOWEVER, the FDA says, if your tomatoes are from the following areas, they have been are shown to be salmonella-free: Arkansas, California, Georgia, Hawaii, North Carolina, South Carolina, Tennessee, Texas, Belgium, Canada, Dominican Republic, Guatemala, Israel, Netherlands, and Puerto Rico. The complete list is available at www.fda.gov/oc/opacom/hottopics/tomatoes.html#retailers.

Florida, one of the two big tomato-producing states, has not been cleared as health officials continue to try to determine the source.

ALSO, the FDA’s warning does not apply to the following tomatoes: cherry, grape, and tomatoes sold with the vine still attached.

In spite of the FDA giving its okay to all these other tomatoes, don’t expect to find any at your local fast-food proprietor. They are wisely erring on the side of caution and eliminating the raw fruit from their menus.  The tomatoes in ketchup have been cooked, though, and are therefore free of any risk of salmonella.

So far, no deaths have been reported from the outbreak, but many are sick.

NOROVIRUS STRIKES SF CONVENTION CENTER

Some seventy people have been stricken at San Francisco’s Moscone Convention Center from what public health officials now believe is a norovirus. The source is unknown. All but three were Center staff.

ALAMOSA WATER DECLARED SAFE

Health officials in Colorado have declared the water in Alamosa officially free of salmonella. In the month-long bout with the isolated epidemic, 390 cases were reported, 107 cases were confirmed and 16 people were hospitalized. Officials don’t know how the water became contaminated in the first place but are still investigating.

NEW STUDY: Packing plants demonstrate compliance with regulations for removal of specified risk materials from beef meat products intended for human consumption greater than 98% of the time.

U.S.D.A. MULLS LIMITING MEAT RECALL INFORMATION

UPCOMING SEMINARS OF INTEREST

DRI – Food Liability

Mealey’s – Product Recalls and Food Liability

Seattle University – Who’s Minding the Store

BNP Media – Food Safety Summit

ALFALFA RECALL

Salmonella 

Though some would argue that it wasn’t meant for human consumption in the first place, this particular alfalfa definitely isn’t. Several brands of alfalfa sprouts, distributed primarily through Trader Joe’s, are being recalled due to salmonella contamination.

The California Department of Public Health issued a warning after several people from various parts of the state became ill. According to the San Francisco Chronicle, the brands include Salad Cosmo, Always Fresh and Alfa One.

NEW LOOK FOR FOOD SAFETY CENTRAL

Welcome to the new look of Food Safety Central. Same writers, just changed the feel a bit. Keep reading and enjoy!

EAT “WELL” BECAUSE E. COLI IS HERE TO STAY

 

No matter what the beef industry does to fight E. coli and other pathogens — and right now that comes to $350 million annually in testing and sterilizing — experts contend that you just can’t get rid of all the E. coli that’s out there.

The 20 recalls of ground beef this year due to E. coli ties the record set in 2002, according to an article in the International Herald Tribune. Theories abound as to the causes, but according to Michael Osterholm, director of the Center for Infectious Disease Research and Policy at the University of Minnesota, all the money in the world can’t guarantee contamination-free beef. In his words, it’s not about [the meatpackers'] will but about ability.

On the positive side, meats other than ground beef are a lot less likely to be contaminated. (The grinding of beef spreads whatever contamination there is throughout the meat.) Steaks would most likely only be contaminated on the surface, and that contamination is killed by direct exposure to heat.

Which brings us once again to the ultimate “truth” about E. coli. If consumers can only table their caveman instincts and not eat rare meat, they wouldn’t get sick. E. coli is killed at the recommended cooking temperature of 160 degrees. So, they’re not kidding when they say “well” done (or even medium well).