Tag: Salmonella Typhimurium

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

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.”

Recalls and Alerts: April 29, 2011

Here is today’s list of food safety recalls, product withdrawals, allergy alerts and miscellaneous compliance issues. The live links will take you directly to the official recall notices and company news releases that contain detailed information for each recall and alert.

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United States

  • Allergy Alert/Incident Report: A & J Bakery (Cranston, RI) recalls chocolate five-ounce Easter Bunnies (unlabelled cellophane bags) sold in the store because they may contain undeclared milk. The Rhode Island Department of Health has received one complaint of an allergic reaction.
  • Dietary Supplement Safety Recall: Ethos Environmental, Inc. recalls Regenerect dietary supplements (Lot #100521, blue capsule sold individually in foil packets, expiry 5/2012; Lot #112850, clear capsule sold individually in foil packets, expiry 11/2013), after FDA confirms the presence of Sulfosildenafil (an analogue of Sildenafil), making these products unapproved new drugs. The recalled products were distributed over the internet to consumers in the USA and Puerto Rico.
  • OTC Pharmaceutical Product Withdrawal: Procter & Gamble withdraws Vicks Cold Remedy Child Nyquil – Contains Dextromethorphan – 18+ Age Restriction (UPC 32390001097 and 32390000742), because the current label is missing a statement about potassium content per dose.
  • Dietary Supplement False Marketing Alert: The Texas Department of State Health Services (DSHS) is investigating several OTC Dietary Supplement products being falsely marketed as antibiotics under names such as Amoxilina, Pentrexcilina, Ampitrexyl, Citricillin, Amoximiel and Pentreximil. The products are distributed statewide in Texas and are targeted toward Hispanic consumers. For more information, or to file a complaint, contact DSHS at 512-834-6755.
  • Outbreak Alert (Update): As of April 21, 2011, a total of 218 individuals from 41 states have been infected with a single strain of Salmonella Typhimurium since April 21, 2009. The infections are associated with African Dwarf Frogs and water from their habitats. A single water frog breeder in California has been identified as the source of the implicated frogs.
  • Outbreak Alert: As of April 20, 2011, a total of 73 individuals from 35 states have been infected with a commercial lab strain of Salmonella Typhimurium since August 20, 2011. Ten people have been hospitalized, and one has died. Most of the outbreak victims either work or study in a microbiology lab, or live in the same household as someone who does.
  • Outbreak Alert (Worcester, MA): Worcester health inspectors are investigating an outbreak of illnesses in patrons who ate Easter brunch at Luciano’s Cotton Club restaurant at Union Station. Eight people have reported their illnesses to the city’s Health Department; as many as 35 people may have been affected, according to a report in the Worcester Telegram & Gazette.

Canada

  • Allergy Alert: Gagan Foods International Limited recalls Rasm The Great Indian Tradition Minced Ginger Garlic and Rasm The Great Indian Tradition Minced Ginger, due to the presence of undeclared sulphites. The recalled products were distributed to retailers in Albert, British Columbia, Manitoba and Saskatchewan.
  • Allergy Alert: Nikolaos Fine Foods Limited recalls various Breaded Seasoned Chicken Breast Fillets, because the product contains undeclared milk. The recalled items were distributed to hotels, restaurants and institutions in Alberta, British Columbia, Newfoundland and Labrador, Nova Scotia, Ontario and Prince Edward Island under the Nikolaos (Codes 04051104, 02241104, 03311104), Savory Secret Gold Coast (Code 02241104), Woodward Meat Purveyors (Code 02241104), Gabriel Pizza (Code 02241104) and Evanston Farms (Code 03311104) brands.
  • Food Safety Recall/Outbreak Alert (Update): The Public Health Agency of Canada (PHAC) continues to investigate a series of 14 E. coli O157:H7 illnesses from three provinces. There have been no new cases reported since PHAC’s initial Public Advisory, issued on April 7th. Ten of the outbreak victims have been hospitalized; three developed hemolytic uremic syndrome. One individual with an underlying medical condition died. The illnesses are thought to be linked to the consumption of certain raw, shelled walnuts that were imported from the USA. Ten of the outbreak victims are from Quebec; the other four are from Ontario and New Brunswick. The suspect walnuts were recalled by the importer earlier in April.

Europe

Asia, Africa and the Pacific Islands

  • Food Safety Notification (EU #2011.0557): Diarrhoeic Shellfish Poisoning toxins in razor clams from the United Kingdom; distributed to Hong Kong, Spain and the United Kingdom.
  • Outbreak Alert (Sri Lanka): At least 70 students from a Christian Boys Hostel were admitted to Mannar Base Hospital due to food poisoning. The students complained of vomiting and severe headaches after consuming their midday meal.
  • Outbreak Alert (Xinghua City, PRC): Arrangements have been made to carry out emergency vaccination against hepatitis A in the village of Longnan Shimen after an outbreak of hepatitis was identified.The village is in a remote mountainous area, and has poor sanitation facilities.
  • Outbreak Alert (Isabela, Philippines): Twenty-six children aged 3 to 12 suffered from suspected food poisoning in Barangay Rang-ayan, Ilagan, Isabela. The victims apparently fell ill after eating snacks provided in a Disaster and Calamity Preparedness seminar organized by a private sector organization. Eleven of the children are still hospitalized.

Latin America and the Caribbean

  • Dietary Supplement Safety Recall: Ethos Environmental, Inc. recallsRegenerect dietary supplements (Lot #100521, blue capsule sold individually in foil packets, expiry 5/2012; Lot #112850, clear capsule sold individually in foil packets, expiry 11/2013), after FDA confirms the presence of Sulfosildenafil (an analogue of Sildenafil), making these products unapproved new drugs. The recalled products were distributed over the internet to consumers in the USA and Puerto Rico.

Some supermarket chains post recall notices on their web sites for the convenience of customers. To see whether a recalled food was carried by your favorite supermarket, follow the live link to the supermarket’s recall web site.