It’s been five months since cantaloupes from Jensen Farms, CO were discovered to be tainted with Listeria monocytogenes in what has become one of the USA’s most deadly Listeria outbreaks. Last February, 68 year-old Mike Hauser died of Listeriosis after falling ill in September 2011. His passing brings the estimate of adult deaths associated with the outbreak to 34. However, experts agree that nailing down an exact number of deaths continues to be a challenge, especially when the victims do not show symptoms for weeks or even months after having consumed Listeria-tainted food.

Listeria monocytogenes is a bacterium that is frequently foodborne because of its association with animal feces. In fact, it is estimated that around 10% of human gastrointestinal tracts are colonized by Listeria. Among persons with normal, healthy immune systems, Listeriosis is relatively rare. But for high-risk populations, especially newborns, pregnant women, and the elderly, Listeriosis can be extremely dangerous; causing fever, aches, vomiting, septicemia, early delivery, miscarriage, meningitis, and death.

The number one question our staffers have received in association with this outbreak is “How could cantaloupe become contaminated with Listeria?” It’s a good question, especially considering all the regulations we have domestically regarding food manufacturing and farming. So how did these cantaloupes pass under the radar to affect so many people? The FDA and local health inspectors think they may have found the answer.

In a report issued last fall, investigators stated that waste cantaloupes were taken by truck from a packing facility to a nearby cattle farm. Cows and other livestock are common carriers of Listeria and the truck’s wheels likely became contaminated with cattle feces. The feces (and its associated pathogens) were then transported back to the cantaloupe packing facility where standing water, building materials and equipment that were difficult to clean, and second-hand washing machines created a breeding ground for Listeria. This bacterial perfect storm resulted in countless melons becoming contaminated and ending up in grocery stores nationwide. Ironically, Jensen Farms had used a third-party auditor to review and approve their safe farming and growing practices. The farm was given a seal of approval just days before the contaminated fruit was shipped.

Last month, Larry Goodridge, associate professor at the Center for Meat Safety and Quality at Colorado State University, urged Colorado farmers to no longer rely on third-party inspectors to ensure their products and processes are safe. The proverbial “buck” will always stop with the farmer. “Each farm or processing facility has to be able to assess their own risks,” he stated at the governor’s annual forum on Colorado agriculture, “Everybody who produces food has to be responsible for the safety of the food they produce. You cannot rely on third parties. You just can’t.” He also urged manufacturers and farmers to focus on cleanliness and sanitation, which practices could have prevented last year’s deadly outbreak.

So as a consumer, what can you do? Before preparing whole, unpeeled fruits or vegetables, like melons, StateFoodSafety.com recommends thoroughly scrubbing the rind with a drop of mild detergent or an equal-parts mixture of water and vinegar, and then rinsing the item in clean, potable water. Contamination on fruit and vegetable rinds will not often enter the edible portion of the food until a knife or other kitchen implement is introduced as a vector, pulling pathogens down into and through the food. We do not recommend washing fruits, vegetables, or bagged greens that have already been cut or prepared. If there is contamination present in the items, “washing” will merely spread pathogens around the food and your kitchen, increasing your likelihood of becoming sick.

For more information on this outbreak, hit up the source links below.

–Emilee Follett

Sources: usatoday.com, msnbc.msn.com, denverpost.com, dailycamera.com, Wikipedia, nutrition.about.com

Red lobster is a favorite of many, but often overlooked as a meal during Santa’s favorite season. Consider switching it up a bit and providing a delicious meal that matches the colors of the season.

Purchase the lobster live at any local seafood restaurant or fish monger. Check to see that the lobster is active when it is picked up to ensure that it is relatively fresh and healthy. As soon as a lobster dies, the enzymes from its digestive system break its body down, so it is best to keep the lobster alive until cooking it. For those concerned about hurting the lobster, it has been discovered that lobsters show less signs of trauma if they are numbed by being put in the freezer for 5 to 10 minutes prior to cooking.

The nice thing about lobster is that it is relatively easy to cook. A video of how to cook a lobster can be found here. When cooking lobster, the safety precautions should be familiar since they are similar to handling other meats. As usual, keep the kitchen free of any cross contamination by using a bleach water mix to sanitize anything that raw meat has touched. The internal temperature of the meat should reach 145ºF, and the flesh should be cooked until it looks “pearly and opaque,” according to the FDA. Never eat the meat raw. Follow these tips to avoid getting the food borne illness listeriosis, caused by Listeria monocytogenes (a strain of bacteria frequently found in seafood that initiates around 1,850 illnesses annually).

Pregnant women who may be attending the lobster dinner can be assured that, according to the FDA, it is safe for them to eat up to 12 ounces per week of different types of seafood, including lobster. But be sure that they have consulted their doctors before eating lobster, though, just to be safe.

Splurging, overeating and indulging are unhealthy but enjoyable customs during the holidays. One needn’t be as concerned about the fat content of a lobster meal, however, because it is lower in fat per ounce than beef and pork. If lobster is not in the budget (especially since it is out of season in the winter), save these tips for later enjoyment! However, if serving lobster this holiday season is possible, it will tickle the fancy of those with whom you share the festivities.

–Julia Simmons, M.Ed., Home Economist

Sources: homecooking.about.com, FDA.gov, whatscookingamerica.net, idph.state.il.us

Caroling with plates of goodies is a favorite tradition of many Americans during this holiday season. Benevolent folks load decorative plates with all kinds of delights to deliver to neighbors. It is a time when good-will brims as holiday treats are passed around.

Speaking of passing things around, you may not know that about one in fifteen Americans, per year, is infected by norovirus (you may have heard it called “the stomach flu.”).The FDA reports that the contraction of norovirus, as well as other highly contagious foodborne illnesses,  happens in a very short period of time and the chances of getting it increase when exposed to crowds common during holidays (think performances, school class parties, rest home visits, dinners, recitals, and vacations). Symptoms of norovirus infection include stomach cramps, vomiting, diarrhea, and some less distressful nuisances.

The weakened immune system of someone visited in a retirement center or elementary school may not be able to successfully fight off a foodborne illness like norovirus. So it pays to prepare holiday food with just as much care as a professional restaurant worker. Wash hands thoroughly with hot water and soap before and after touching food or utensils. Pay attention to cooking temperatures and transport both hot and cold items with extra care to avoid bringing food into the Temperature Danger Zone (41°-135° F) for too long.

Although the FDA has approved hand sanitizer to clean off hand germs in hospitals, substances that touch hands during cooking (water and some foods) interfere with the effectiveness of alcohol-based sanitizers. Using hot water and soap are required to wash hands appropriately, and gloves never replace frequent and thorough hand washing!

Washing hands before delivering treats both sweet and savory, ensures that sniffles, coughs, and bugs will not be as common as holiday carols, handshakes, and hugs.

-Julia Simmons, Home Economist, M.Ed.

Learn More: CDC.gov, FDA.gov

Photo Source

It’s time to come to grips with the fact that the holidays are coming. They’re almost here, in fact! We, your friends and food safety resources here at StateFoodSafety.com want to you to go into this, the most festive time of year, prepared and ready to keep your loved ones safe from foodborne illness. So we’ve put together some tricks and tips to get you into–and through–the holidays, all with a smile on your face.

Let’s start with your fridge. Just like a turkey cooks more evenly when it is only lightly stuffed with vegetables, a fridge cools better when its contents are loosely packed. Proper spacing of the items in your refrigerator will help keep items at 40 degrees Fahrenheit, or below. When thawing turkey, it’s best to plan ahead. Thaw the bird in the refrigerator, allowing yourself 1 day for every 5 pounds of turkey. Make sure the bird is on the bottom of the fridge, to avoid cross contamination from dripping and condensation. Leaving the sealed packaging around the bird will help as well. If you don’t have room at the bottom of the fridge, or you have produce drawers taking up all your refrigerator real-estate, place your turkey in a rimmed baking pan or large bowl that will contain any condensation or juices. Wash the container immediately after the turkey is removed. Do not use it to store or thaw other items.

Here are some more tips to keep your holidays merry and bright:

• Keep paper towels and a spray bottle of liquid (clearly marked as hazardous and kept away from children), with 1 tsp of bleach and a quart of water–feel free to multiply this as needed–for cleaning up meat juices on kitchen surfaces.
• Set aside a separate hamper or bag for soiled kitchen linens, including aprons, that may have become contaminated during food preparation.
• Keep a sink of hot, soapy water ready for dirty dishes between dishwashing cycles.
• Put out-of-season decor and other non-useful kitchen items in stackable, sealable storage bins for protection from breakage and contamination. This will also keep the decor from become a physical contaminate itself (by preventing broken shards or pieces from entering food).
• Print additional holiday cleaning checklists, like this one, to follow before and after the festivities.

And don’t forget, accessible, healthy snacks and wholesome beverages enable convenient nutrition for family members throughout the holiday season. Always wash hands before eating or handling foods to prevent sniffles, coughs, and foodborne illnesses. Practicing these tips in your home will let guests and families know their health is more important than the holiday rush. Good luck and best wishes!

Julia Simmons, M.Ed., Home Economist contributed to this column

Sources: FDA.gov, foodsafety.asn.au

The best way to protect yourself from “what’s going around” this flu season is to wash your hands.  December 5-11, 2010 is National Handwashing Awareness Week, where Henry the Hand will remind you of the four principles of handwashing:

1. Wash your hands when they are dirty and before eating.
2. Do not cough into your hands.
3. Do not sneeze into your hands.
4. Above all, do not put your fingers in your eyes, nose, or mouth.

Yes, that means you.

The CDC, FDA, and (of course) StateFoodSafety.com™ offer resources to help you remember the five basic steps to handwashing:

1. Wet your hands with clean running water and apply soap. Use warm water if it is available.
2. Rub hands together to make a lather and scrub all surfaces.
3. Continue rubbing hands for 20 seconds. Need a timer? Hum the “Happy Birthday” song from beginning to end twice.  We also recommend humming the “Alphabet Song” from A to Z.
4. Rinse hands well under running water.
5. Dry your hands using a paper towel or air dryer. If possible, use your paper towel to turn off the faucet.

For an instructional video on handwashing, please visit the Demo section of our new website!

–Emilee Follett

Image Credits:  Henry the Hand