Indiana Cantaloupes Behind Kentucky Salmonella Outbreak

Cantaloupes grown in Southwestern Indiana and distributed in Kentucky are the likely source of an outbreak of Salmonella infections that has sickened 50 people in Kentucky. Two deaths are associated with the outbreak.

The implicated cantaloupes carry the same strain of Salmonella that was recovered from outbreak victims. FDA is working to trace the source and distribution of the contaminated melons.

According to Charles Kendell with the Kentucky Department for Public Health, there were 137 reports of Salmonella in the state during July – twice the usual number for this time of year. Approximately 61% of confirmed cases reported exposure to cantaloupe and/or watermelon. Lab testing of clinical specimens from outbreak victims confirmed three different genetic strains of Salmonella typhimurium.

Indiana also has experienced outbreak-related cases of Salmonella, Kendell added.

A CDC-led investigation is continuing into additional outbreak clusters that may also be linked to consumption of cantaloupe or watermelon. When asked for information on the outbreak, CDC spokesperson Lola Russell replied that the agency hoped to be in a position to share information later today.

Cargill Beef Sickens 33 People

Ground beef supplied to Hannaford Supermarkets by Cargill Meat Solutions (Wyalusing, PA) has been linked to 33 cases of Salmonella Enteritidis infections in seven states.

Earlier today, Cargill recalled 29,339 pounds of fresh ground beef products (14-lb chub packages of “Grnd Beef Fine 85/15” packed 3 chubs to approximately 42-lb cases). The recalled product was produced on May 25, 2012 and shipped to distribution centers in Connecticut, Maine and New York for further distribution.

The recalled meat was repackaged into consumer-size packages and sold under different brand names. We know so far that Hannaford, a regional supermarket chain in the US Northeast, sold the repackaged ground beef in its stores in Maine, Massachusetts, New Hampshire, New York and Vermont.

Illnesses were reported in Massachusetts, Maine, New Hampshire, New York, Rhode Island, Virginia and Vermont. Investigations by federal and state health and agriculture departments were able to tie five of the illnesses to Cargill’s ground beef epidemiologically and via traceback. Onset dates for those five illnesses ranged from June 6th to June 13th; two of the five victims were hospitalized.

Although the outbreak strain has not yet been recovered from an unopened package, the Vermont Department of Health found the strain in a sample of leftover product with no packaging information, according to USDA’s Food Safety and Inspection Service.

The “use by” date of the recalled ground beef has expired, however, consumers may still have some of this product in their freezers. If you purchased fresh ground beef in late May or early June from a supermarket in one of the affected states, please check your freezer for any remaining product.

Insanitary Conditions In India Behind Sushi Salmonella Outbreak

The contaminated raw tuna that is responsible – as of May 2, 2012 – for at least 258 Salmonella illnesses in 24 states and the District of Columbia was produced under filthy conditions in a substandard food manufacturing plant in Kerala, India.

FDA inspected the Kerala facility where Moon Fishery (India) Pvt. Ltd. produced the contaminated “Tuna Scrape” that was exported to the USA and sold to restaurants and grocery stores through distributors in Illinois, New Jersey, New York Massachusetts, Georgia, North Carolina, Texas and Maryland. The inspection took several days (April 19th – 24th, 2012).

Earlier today, Marler Blog released the initial Inspectional Observations Report (known as the 483) from that FDA inspection. It doesn’t take an advanced degree in microbiology or a great deal of imagination to deduce the probable source of the Salmonella contamination after reading the following observation, reproduced in full from the report:

You are not monitoring the sanitation conditions and practices with sufficient frequency to assure conformance with Current Good Manufacturing Practices including safety of water that comes into contact with food or food contact surfaces, including water used to manufacture ice, condition and cleanliness of food contact surfaces, maintenance of hand washing, hand sanitizing, and toilet facilities, and protection of food, food packaging material, and food contact surfaces from adulteration.

A- You are not monitoring the safety of water as evidenced by:

1- Tanks used for storage of process waters have apparent visible debris, filth, and microbiological contamination. Sand and activated carbon filter units used in manufacturing of water are not sanitized, and ventilation for tanks is not filtered to protect against contamination. There is no laboratory analysis for water used in ice manufacturing at the … facility to show the water used to make ice is potable. Ice manufacturing lacks sanitary controls: ice manufacturing equipment at the Moon Fishery facility is located outside and is susceptible to adulteration from pests and the environment. Apparent bird feces were observed on the ice manufacturing equipment at Moon Fishery; insects and filth were observed in and on the equipment. Ice manufacturing equipment at your … facility is rusty and situated so that the ice can not be protected against adulteration, as the ice manufacturing process is constructed into the flooring of the ice facility. Tuna processed at your facility, which is consumed raw or cooked, comes in direct contact with water and ice.

B- You are not monitoring the condition or cleanliness of food contact surfaces as evidenced by:

1-Some of the floor and wall tiles in the tuna processing area are broken and cracked, not allowing for proper cleaning.

2- After cleaning, the ceiling directly above the in-process tuna line was observed to have visible product residue.

3-After cleaning, product residues and rust were observed on knives and utensil storage boxes. These knives are used to cut raw tuna.

C-You are not monitoring protection from adulterants as evidenced by:

1-Peeling paint was observed directly above the in-process tuna line.

D-You are not monitoring hand washing, hand sanitizing and toilet facilities as evidenced by:

1-There were no hand drying devices available in the employee rest rooms on the first floor.

In short, the place was a mess!

There has been a tremendous amount of focus over the years on China as a source of hazardous foods and food ingredients. There has been very little media attention paid to India, even though that densely populated country struggles with a chronic shortage of sewage treatment facilities, a limited supply of potable water, and frequent food poisoning outbreaks.

Last month (April 2012), FDA refused 223 shipments of foodstuffs and other products from China, and 222 shipments from India. Reasons for rejecting food products from India included Salmonella, pesticides and process adulteration.

FDA physically examines less than 2% of all imported food shipments under its jurisdiction. The agency can’t be expected to check every shipment – it hasn’t the money, the staff or the lab facilities to do so.

It’s time to put the burden of demonstrating the safety of imported foodstuffs onto the shoulders of the producers and importers.