The FDA is currently investigating a multi-state outbreak of salmonella enteritidis linked to chicken eggs from as many as 13 separate brands.  An estimated 266 people in California alone have been infected by consuming the  contaminated eggs.  So far, no deaths have been reported.

A recall, which includes all 13 egg brands, involves eggs all originating from an Iowa company.  While the Wright County Egg of Galt, Iowa won’t confirm how many, experts have estimated up to 228 million eggs will be recalled from across the nation.  For additional information, read the FDA’s press release.

UPDATE (9/1/2010):  Since this recall was issued two weeks ago, the FDA egg recall has grown to include dozens of egg brands, all with similar plant numbers–typically beginning with a “P.”  The Egg Safety Center has put together a comprehensive list of all the egg products included in the recall.  If eggs you have purchased are included in the recall, don’t eat them.

On April 20, 2010, a section of British Petroleum’s (BP) Deepwater Horizon underwater oil pipeline burst, gushing oil into the Gulf of Mexico.  Since the initial incident, it has been difficult for experts and BP officials to determine how much oil has been and continues to spill into the gulf, although some experts put the number at well over a million gallons every day.  During the explosion of the pipeline, eleven men lost their lives.  Since then, countless people involved in the gulf seafood, tourism, and hospitality industries  have watched the spill threaten their livelihoods and even their health.

The safety of seafood from the Gulf of Mexico has been a major health concern since the spill.  The seafood industry around the gulf–and its impact on local restaurants, hotels, and other seafood vendors–amounts to hundreds of millions of dollars annually.  In fact, sales from seafood in the five states bordering the Gulf of Mexico totaled $662 million in 2008.   Due to the size and duration of the spill, and the fish and shellfish that may be living in such toxic waters, the security of the entire gulf seafood industry is in jeopardy.

Monday, in a press conference from a Louisiana spill sight, President Obama declared Gulf seafood currently safe for consumption (he even admitted to eating some for lunch!).  However, some food safety experts haven’t always been so confident.  In April, shortly after the oil rig exploded, officials from the FDA, EPA, and National Oceanic and Atmospheric Administration went to the gulf to collect samples of fish and shellfish which they found to be relatively free from oil–however safety testing is ongoing.  Regions of the gulf where fish have tested highly contaminated have been closed for fishing in order to protect the public.  Those regions will not re-open until the seafood there is determined by authorities to be free from contaminants.

Restaurants and consumers nationwide need not be concerned.  More than 83% of all seafood is imported into the United States, including 90% of all shrimp.  However, the financial impact on seafood vendors around the spill cannot be estimated until experts have a clearer idea of just how massive the spill will become–and how soon it can be stopped.

Photo Credit:  Rich Matthews, AP

The Washington Post published an interesting article this morning, spotlighting the recent E. coli outbreak associated with pre-cut, bagged lettuce that infected 23 people in four states during March and April of this year.  The lettuce was not purchased by consumers, but rather by several food service companies and supermarkets as part of their salad bars and prepared meals.  In fact, the majority of infected people were students at colleges in Michigan, Ohio, and New York who consumed the lettuce at their college dining halls.  This issue brings up an interesting question, however:  Are pre-cut, bagged vegetables more dangerous than whole vegetables?

First, how could E. coli, which is generally associated with animal feces, infect vegetables?  According to Caroline Smith De Wall, the food safety director at the Center for Science in the Public Interest, “The process of harvesting lettuce, chopping it or tearing, washing and putting it in a bag is a process similar to mixing ground beef.”  As any food handler should know, ground beef is potentially more hazardous than whole beef because bacteria on the outside of the meat is mixed into the center during the grinding process.  The same is true for lettuce, and other leafy greens which are grown in fertilized soil.  Fertilizer is largely composed of animal feces, and therefore is full of E. coli and other contaminants.  So when vegetables are processed for packaging, greens from multiple farmers’ fields (both contaminated and uncontaminated) may be tossed in and cut together–infecting all the produce.

Still, there are strong arguments on both sides of this debate.  Those who believe bagged vegetables are more dangerous argue that chlorine spray used to clean the produce before it is packaged does not kill enough of the bacteria.  Whereas when consumers purchase whole vegetables, they will commonly remove the outer leaves, thus physically removing the majority of potentially infectious bacteria.

James Gorny, senior advisor for produce safety at the FDA disagrees with the idea the bagged produce is more dangerous.  He stated that “bagged greens represent a disproportionate number of recalls, chiefly because they’re easier to identify than whole produce.  When you buy a head of lettuce, you have no idea what the brand name is, or who the grower is–so tracing it back is that much harder.”  Essentially he is stating that because the source of contaminated bagged vegetables is so much clearer than for whole vegetables, complaints about foodborne illness for those products is much higher.  In addition, it is much easier for health department officials to trace the source of the infection for packaged produce, and so it often appears as though pre-cut vegetables are more dangerous, even though they may not be.

Unfortunately there is no clear statistic proving that either whole or pre-cut vegetables are more dangerous.  In order to keep your patrons, family, and employees safe at the salad bar–wash your veggies.  Even if the bag states “pre-washed” it is always a good idea to rinse your leafy greens and vegetables that will be served as ready-to-eat items.  There are also several vegetable washes on the market that may be advisable for households with at-risk individuals.  For additional guidance, contact your health department.

This week is Food Allergy Awareness Week and it’s a good time to consider food allergies and how they make us (and our children) sick.

What is a Food Allergy? According to the National Institute of Allergy and Infectious Diseases, a food allergy is an “abnormal response to a food, triggered by the body’s immune system.”  When the body encounters a food substance it doesn’t like (or is allergic to) it releases a special antibody in order to protect itself from that food.  However, this allergic reaction can be extremely dangerous and sometimes leads to death.  If you have a food allergy, talk to your doctor.  He or she can help you identify what you are allergic to and what actions to take in the event of a reaction.

What is the difference between “Food Intolerance” and “Food Allergy?” First, it is important to know that certain bacteria present in food can create “food poisoning” symptoms similar to an intolerance.  So before jumping to a conclusion about foods you may, or may not, be intolerant of, it’s best to consult your doctor.

• Food Intolerance is the body’s inability to process certain types of food.  The digestive system of individuals with Food Intolerance lacks the enzymes necessary to break down specific foods.  When the body is unable to break down food, it can linger in the intestinal tract and cause severe cramping, bloating, and gas.  In severe cases of Food Intolerance, undigested food particles can rupture the the lining of the intestines and enter the bloodstream.
• Food Allergies, as mentioned before, is the immune system’s reaction to a food substance it perceives to be potentially harmful.  Symptoms tend to be more immediate than those felt by food intolerance sufferers.  Common allergic reaction symptoms include coughing, sneezing, vomiting, migranes, watering eyes, rashes, swelling, hives, and–in extremely severe cases–anaphylactic shock, which prevents the sufferer from breathing on their own.

What are some common foods that cause Food Allergy? Almost 90% of Food Allergies are triggered by protein-rich foods such as:

• Fish such as bass, flounder, and cod,
• Shellfish such as lobster and shrimp,
• Peanuts,
• Tree nuts such as walnuts and almonds,
• Wheat,
• Milk,
• Soy,
• and Eggs.

These foods are all legally considered “major food allergens” and should be avoided by sufferers of Food Allergies.

For more information, visit foodsafety.gov or the FDA.  Additional source:  foodintol®.

Mother’s Day is this Sunday, so it seems fitting to discuss food safety issues that are mom-specific.  Most women know that there are some foods that you should be careful with, and others you should avoid all together.  However, many don’t know why.  Pregnant women have naturally suppressed immune systems.  This increases the likelihood that the baby will not be rejected by the mother’s immune system while it is developing inside her.  Because their immune systems are weaker, pregnant women are more susceptible to foodborne illness than their non-pregnant counterparts.  Below, you will find an excellent list, compiled by the FDA, that lists foods to avoid and others labeled “Proceed with Caution.”

DON’T EAT:

• Soft cheeses made from unpasteurized milk:  Brie, feta, Camembert, Roquefort, queso blanco, and queso fresco.  Why? They may contain E. Coli or Listeria.  Instead eat:  Hard cheeses such as cheddar, Swiss, Parmesan, and others made with pasteurized milk.
• Raw cookie dough or cake batter.   Why? Raw cookie dough and cake batter may contain Salmonella.  Instead eat: baked cookies and cakes.  And don’t lick the batter spoon!
• Fish high in mercury: swordfish, shark, king mackerel, golden and white snapper.  Why? High levels of mercury can damage the immune and nervous system.  Instead eat: fish and shellfish with lower mercury content, such as shrimp, salmon, pollock and catfish.
• Raw fish and shellfish: such as sushi, oysters, and clams.  Why? May contain parasites or bacteria.  Instead eat: fish and shellfish that have been properly cooked to 145ºF.
• Juice or cider that is unpasteurized: like fresh-squeezed.  Why? May contain E. Coli. Instead drink: Fully pasteurized juice, or bring fresh squeezed juice to a rolling boil for at least 1 minute before consuming.
• Unpasteurized milk.  Why? May contain bacteria such as campylobacter, E. Coli, listeria, or salmonella.  Instead drink: pasteurized milk.
• Salads made in a store.  Why? May contain listeria.  Instead eat: salads prepared at home.  Separate ready to eat and raw food items.  Cook thoroughly the items that require cooking, then chill before tossing salad together.
• Raw or undercooked spouts such as alfalfa, clover, mung bean, and radish.  Why? May contain E. Coli or salmonella.  Instead eat: thoroughly cooked sprouts.

PROCEED WITH CAUTION:

• Processed meats such as cold cuts, hot dogs, sausage, poultry, and other lunch meats.  Why? May contain listeria.  What to do: even if meats are labeled as thoroughly cooked, be on the safe side and bring all processed meats to a “steaming hot” temperature before consuming.
• Eggs and egg products.  Why? Undercooked eggs may contain salmonella.  What to do: cook eggs until yolks are firm.  Cook foods containing eggs to 160ºF before consuming.
• Fish. Why? Fish may contain parasites or bacteria.  What to do: cook fish to 145ºF.
• Ice cream.  Why? Homemade ice cream may contain uncooked eggs which may contain salmonella.  What to do: Make ice cream with a pasteurized egg product then heat the mixture thoroughly.
• Meat: beef, veal, lamb, pork, and all ground meats.  Why? Undercooked meat may contain E. Coli.  What to do: Cool beef, veal, and lamb steaks and roasts to 145ºF.  Cook pork and ALL ground meats to 160ºF.
• Meat spreads such as pate.  Why? Unpasteurized versions of meat spreads and pate may contain listeria.  What to do: Stick with store-bought versions, which are safe.
• Poultry and stuffing.  Why? Undercooked meat may contain bacteria such campylobacter or salmonella.  What to do: Cook all poultry to 165ºF.  Be on the safe side and cook stuffing separately.
• Smoked seafood.  Why? Refrigerated versions are not safe unless they have been cooked to 165ºF.  What to do: Eat canned versions, which are safe, or cook fish to 165ºF before consuming.