Hannaford Hamburger US Salmonella Outbreak – An Update

Updated December 22, 2011

On December 20th, CDC reported that 16 people in Hawaii (1), Kentucky (1), Massachusetts (1), Maine (4), New Hampshire (4), New York (4), and Vermont (1) have been infected with the relatively uncommon outbreak strain of Salmonella Typhimurium. Illnesses began on or after October 8, 2011, with the most recent illness onset reported on or about December 3rd.

Most of the illnesses are linked to the consumption of store-ground hamburger meat purchased from Hannaford supermarkets. Hannaford is a regional chain located in the northeast USA, with stores throughout Maine, Massachusetts, New Hampshire, New York and Vermont. The implicated ground beef packages were purchased between October 12th and November 20th.

Given the geographic location of Hannaford’s stores, it’s logical that the Northeastern states should bear the brunt of this outbreak. But what about the cases in Kentucky and Hawaii?

I checked with the departments of health for both states. Other than the genetic similarity between the strains of Salmonella Typhimurium recovered from outbreak patients, there is nothing that connects either the Hawaii or the Kentucky victim to this outbreak. Neither one reported traveling to the US Northeast prior to becoming ill. And, while the Kentucky case is still being investigated, neither victim reported any obvious link to the outbreak, such as consuming ground beef in the week before becoming ill.

Epidemiologists have nightmares like this!

Of course, the explanation may be very simple. PFGE, the genetic profiling used as a first stage “genetic fingerprint” in outbreak investigations is not infallible. CDC has been working with a second genetic profiling tool, which has, in some recent outbreaks, found that a few apparently connected illnesses actually were due to different strains of the same microbe. It’s also possible that some other common link will be found, or that the Kentucky and Hawaii cases will prove to be simply coincidental.

Regardless of the explanation for the Kentucky and Hawaii oddball cases, CDC offers the following reminders to consumers:

Consumers should check their homes, including their freezers, for recalled ground beef products and not eat them; restaurant and food service operators should not serve it. Consumers with questions about recalled ground beef products may contact Hannaford’s Customer Information Center, 8 a.m. to 8 p.m. at telephone number (800) 213-9040, and choose option 6.

Wash hands, kitchen work surfaces, and utensils with soap and water immediately after they have been in contact with raw meat or poultry, including frozen and fresh ground beef. Then, disinfect the food contact surfaces using a freshly prepared solution of 1 tablespoon unscented liquid chlorine bleach to 1 gallon of water.

Cook ground beef thoroughly. Ground beef dishes should always be cooked to 160°F internal temperature as measured with a food thermometer; leftovers also should be reheated to 160°F. The color of cooked ground beef is not an indicator that product has been safely cooked. Only by using a food thermometer can one accurately determine that ground beef has reached a safe minimum internal temperature of 160°F throughout the product. Ground beef can remain pink even after cooking to a safe minimum internal temperature of 160°F. Be particularly careful with foods prepared for infants, older adults, and persons with impaired immune systems. For more information, please visit FoodSafety.gov.

If served undercooked ground beef in a restaurant, send it back to the kitchen for further cooking.

Avoid cross-contaminating other foods. Uncooked meats and ground beef should be kept separate from produce, cooked foods, and ready-to-eat foods. Do not wash raw meat or poultry before cooking because splashing water can spread any pathogens present on raw meat surfaces to other kitchen surfaces. Hands, cutting boards, counters, knives, and other utensils should be washed thoroughly after touching uncooked foods. Hands should be washed before handling food, and between handling different food items.

Refrigerate raw and cooked meat and poultry within 2 hours after purchase (1 hour if temperatures exceed 90°F). Refrigerate cooked meat and poultry within 2 hours after cooking. Refrigerators should be set to maintain a temperature of 40°F or below.

Persons who think they might have become ill from eating possibly contaminated ground beef should consult their health care providers. Infants, older adults, and persons with impaired immune systems are more likely than others to develop severe illness.

Original Story (posted December 16, 2011)

Fourteen people in the US northeast have been infected with a strain of antibiotic-resistant Salmonella Typhimurium. Eleven of the 14 victims reported having eaten ground beef; in ten cases, the beef was purchased at a Hannaford store. Seven of the 14 victims (50%) were hospitalized.

Three illnesses were reported in New Hampshire. Other outbreak victims are from Maine (4), New York State (4) and Vermont (1). Three of the four New York State victims were among the seven who were hospitalized.

The outbreak has been traced epidemiologically to fresh in-store ground beef prepared in and purchased at Hannaford stores in Maine, New York, New Hampshire and Vermont between October 12 and November 20, 2011. The 85% ground beef was the most common variety associated with the outbreak.

Hannaford has recalled the following ground beef products (all package sizes) bearing Sell-by dates of Dec. 17, 2011 or earlier that were sold at the supermarket’s stores throughout Maine, Massachusetts, New Hampshire, New York and Vermont:

73% Hannaford Regular Ground Beef
75% Hannaford Regular Ground Beef
80% Hannaford Regular Ground Beef
85% Hannaford Regular Ground Beef
90% Hannaford Regular Ground Beef
80% Taste of Inspirations Angus Ground Beef
85% Taste of Inspirations Angus Ground Beef
90% Taste of Inspirations Angus Ground Beef
85% Nature’s Place Ground Beef
90% Nature’s Place Ground Beef

USDA’s Food Safety and Inspection Service (FSIS) has not been able to identify the suppliers who furnished Hannaford with the raw meat that was used to prepare the recalled ground beef, due to what the agency described as the retailer’s “limited records.” The possibility exists that raw beef contaminated with the Salmonella outbreak strain may also have been supplied to other retailers in the region.

Consumers who purchased ground beef from a Hannaford Supermarket should check their refrigerators and freezers for the recalled product. Hannaford is urging its customers to discard or return any packages of ground beef bearing a sell-by date of Dec. 17, 2011 or earlier. Anyone experiencing symptoms of salmonellosis should seek medical attention.

FSIS reminds consumers to “safely prepare their raw meat products, including fresh and frozen, and only consume ground beef that has been cooked to a temperature of 160° F.”

Hannaford Hamburger Behind Northeast US Salmonella Outbreak

73% Hannaford Regular Ground Beef
75% Hannaford Regular Ground Beef
80% Hannaford Regular Ground Beef
85% Hannaford Regular Ground Beef
90% Hannaford Regular Ground Beef
80% Taste of Inspirations Angus Ground Beef
85% Taste of Inspirations Angus Ground Beef
90% Taste of Inspirations Angus Ground Beef
85% Nature’s Place Ground Beef
90% Nature’s Place Ground Beef

FSIS reminds consumers to “safely prepare their raw meat products, including fresh and frozen, and only consume ground beef that has been cooked to a temperature of 160° F.”

Botulism Update: All Gaudiano Products Recalled

Botulism is a big deal. It is a rare – and potentially deadly – form of food poisoning that is caused by a potent neurotoxin produced during the growth of Clostridium botulinum.

In October 2011, two members of the same Finnish household developed symptoms of botulism after consuming commercially produced pasteurized olives stuffed with almonds (Bio-Gaudiano Olives Stuffed with Almonds; product of Italy). One of the two victims died two weeks after being admitted to hospital. The second victim also was hospitalized, but survived. One other family member also tasted the olives, but only suffered from diarrhea. A fourth member of the household had no symptoms – and never sampled the olives.

Lab analysis of the stomach contents and the stool of both hospitalized victims revealed the presence of the gene for botulinum toxin type B. Lab tests of various food samples retrieved from the patients’ household found botulinum toxin type B in the remaining contents of the jar of olives. All other food samples were negative for the toxin.

Finland’s Food Safety Authority (EVIRA) conducted a trace-back investigation of the implicated olives, and the offending batches were recalled from the market. During the trace-back, investigators found some leaking jars of Bio-Gaudiano olives; the contents of some jars were obviously spoiled. As a result, the Italian manufacturer withdrew all production batches of Bio-Gaudiano Olives Stuffed with Almonds, and suspended production pending investigation by Italian public health authorities.

The withdrawn products were distributed to several EU member countries, as well as to a number of countries outside the EU. Notification was sent to authorities in the Czech Republic, France, Germany, Ireland, the Netherlands, Spain, the United Kingdom, Armenia, Barbados, Brazil, Japan, Russia, Saudi Arabia, Switzerland, Taiwan and the USA. No country other than Finland reported even one case of botulism that could be associated with the stuffed olives.

Consumers following the Italian Ministry of Health web site could be excused if they thought that the story ended there. No updates have been released since the original notice was posted on October 21st. But that was definitely NOT the end of the story.

On December 1st, the Food Safety Authority of Ireland announced that “[i]nvestigations in Italy and in Finland have led to the decision to extend the withdrawal to include all products manufactured by Societa Cooperativa Agricola GMG F.lli Gaudiano arl, Italy.” Finland’s EVIRA followed with its own announcement on December 2nd.

Based on the information released by Ireland and Finland, the product withdrawal includes all batch codes and “best before dates” of the following products (different products may have been exported to other countries):

Bio Stuffed Olives Almonds
Bio Sundried Tomatoes in Sunflower Oil
Bio Green Olives Paté
Bio Stuffed Olives Peppers
Bio Semi-dry Tomatoes in Sunflower Oil
Bio Black Olives Paté
Bio Stuffed Olives Garlic
Bio Salted Capers 9/10 mm
Bio Sundried Tomatoes Paté
Bio Stuffed Olives Hot Chilli Peppers
Bio Hearts Artichokes in Sunflower Oil
Bio Artichokes Paté
Bio Stuffed Olives Cranberry
Bio Grilled Aubergines
Bio Garlic Paté
Gaudiano Black Olive in Salamoia (Brine)
Gaudiano Green Olive in Salamoia (Brine)

The withdrawn products were distributed to only one company in Ireland – Russell Gallery in New Quay, Co. Clare. In Finland, the products were supplied to K-food stores, KCM Big Apple (Espoo) KCM Jumbo (Vantaa) and KSM South Centre (Rovaniemi), and to three restaurants: Three Smiths (Helsinki), LaFamiglia (Helsinki and Vantaa), Rafaelo (Helsinki) and Apple (Helsinki).

No new Food Safety Alert has been posted as yet (December 8, 2011) on the Rapid Alert System for Food and Feed (RASFF). Nevertheless, it is safe to assume that many of the countries identified in the original notice (#2011.1479) also received one or more additional withdrawn products. The likely recipient countries include: Armenia, Barbados, Brazil, the Czech Republic, Denmark, Finland, France, Germany, Ireland, Japan, the Netherlands, the Russian Federation, Saudi Arabia, Spain, Switzerland, Taiwan, the United Kingdom and the USA.

eFoodAlert Consumer Advisory

Check your pantry and refrigerator for any product manufactured by Societa Cooperativa Agricola GMG F.lli Gaudiano arl, Italy. Discard all of these products in a safe manner. DO NOT TASTE THESE PRODUCTS. If you have consumed even a tiny amount of one of the withdrawn products and begin to experience any symptoms of botulism, including blurred vision or difficulty swallowing, seek immediate medical attention.