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

Parts of the following story are true.  No names have been changed to protect the innocent, because there are no innocents. (Cue Law & Order sound effect)

I received the following text from my wife (sorry ladies) the other day:  “Some stranger at the library borrowed a pen from me, and now it’s in her mouth.”  To which I replied, “But how does she know you didn’t use it to scrape gum off your shoe?”  I just threw up a little in the back of my mouth.

When she gave it back, my wife tossed the pen in the nearest garbage can.  Who knows where this strange woman’s mouth has been? The mucous membranes in one’s mouth are full of germs that can potentially cause pneumonia, ear infections, strep throat, cold sores, etc. On the flip side, who knows where that pen has been? Maybe that pen was sitting next to the raw chicken my wife was preparing before going to the library, and she put it in her purse on the way out the door.  Maybe it was the pen I used to get that stupid super-bouncy ball from underneath the fridge because my five year old couldn’t live without it. Would you want to put something in your mouth that had been underneath the nasty fridge?

Babies put things in their mouths all the time to explore and find out about their world. It is apparent that as adults, we haven’t lost this drive. However, we should think twice about chewing or sucking on our pens or other inanimate objects because harmful bacteria and viruses can live on surfaces for extended periods. The influenza virus, for example, can potentially survive on surfaces for two to eight hours or more. In addition, we should avoid touching our eyes, mouths, and noses with our hands which is something all of us are guilty of. In a recent study by the University of California- Berkeley, researchers counted the number of times the participants touched their faces in an hour. Results showed that on average, each person made hand-to-face contact 16 times. Why is this concerning? Bacteria and viruses thrive in the mucus membranes of our noses, mouths, and eyes. In other words, your risk of contracting a cold or other diseases and infections increases when you touch these areas of your face.

Thus, while sharing a pen seems like a nice gesture, you could be passing on harmful germs to the pen borrower, and he/she might be passing some back to you when the pen is returned. To avoid this potentially hazardous exchange, bring your own pen to the library, and keep it out of your mouth. In addition, remember to wash your hands often with soap and water to reduce the amount of harmful bacteria you’re leaving behind on the surfaces you touch.

–Tim Snarr

Madelyn Tucker also contributed to this post.

Sources: CDC.gov, usatoday.com

There’s nothing quite like gulping down that first spray of milk at 5 o’clock in the morning—straight from the cow. While some associate drinking unpasteurized, or “fresh” milk, with fond memories growing up on the farm, others gag at the thought. But whether or not you have experienced the sensations of unpasteurized milk, the debates on its safety have some in an uproar.

Many people argue that unpasteurized milk is healthier than pasteurized milk because pasteurizing kills the “good” bacteria present in milk. But others, like the Centers for Disease Control and Prevention (CDC), refute this argument, explaining that pasteurization does not kill all forms of bacteria, only the disease-causing ones.

In fact, in today’s Washington Times, Stephen Dinan reports, “Fresh milk is 150 times more dangerous than pasteurized milk.” And there’s decent evidence to back it up. A 13-year review shows that in states where raw milk is available to consumers, dairy-related disease outbreaks happen at twice the rate. Not only that, but these types of diseases are more dangerous and, according to the study, caused 200 out of 239 hospitalizations.

So next time you think about enjoying another spray of milk, think twice.

–Aubrey Pontious

Sources: Washington Times, CDC.gov

My nine-year old Boston Terrier sits like a human, behaves like a human, and even has his own dedicated place on the living room couch. He’s basically my mute, furry little brother. I know that many people have similar relations with their pets, and while we say Fido is an important member of the family, do we treat him like family when it comes to his food and food safety issues? Veterinarians say that we should pay closer attention to what and how we feed our pets because our own health is also on the line.

What if somebody forced you to eat off the same dirty dish every day? Most people wouldn’t stand for this type of treatment, and your pet shouldn’t either. The bacterial microbes found in our pets’ mouths are often transferred to their food and water bowls, creating a breeding ground for bacteria to grow. This bacteria can potentially make your pet ill, and it could also harm you. It is wise to wash your pet’s food dish between every meal and clean their water bowl every few days.

When handling pet food, we should also remember to wash our hands before and after just like we do when preparing and eating our own meals. Why? Pet food is not immune from possible contamination caused by bacteria and other harmful microorganisms, such as Salmonella. We wouldn’t want to make our pets sick by feeding them contaminated Milk Bones. In addition, if the food is somehow already contaminated, washing hands prevents us from falling ill.

However, even if we take great care in how we feed our furry friends, we should also take note of what we feed them. Arguments for and against sharing table scraps are both compelling; however, if we do choose to stick to canned or bagged pet food, we should follow veterinary recommendations, make sure that the products contain needed nutrients, and take note of recalled pet products. The Humane Society keeps a regularly updated list of recalled pet food products found here.

In addition, we should be mindful of how we store pet food. Leftovers from moist foods, like canned kitty or dog chow, should be refrigerated promptly or discarded. Dry pet food and treats should be stored in a cool, dry place (under 80 degrees F). It’s best if the food is kept in the original bag but placed inside of a clean plastic container with a lid. Remember to wash this container regularly as well.

In sum, food borne illnesses can affect all living things, and your pets rely on you to keep them protected from harmful bacteria.

–Madelyn Tucker

Sources: foodsafety.gov, humanesociety.org

Valentine’s Day is coming up which means that many couples are making reservations for their favorite restaurant. Although the crumbs on the floor and the occasional sticky table might add to the “homey” atmosphere of your preferred mom and pop diner, you should think twice about what the kitchen might look like if the dining area is so filthy. You like the relaxed nature of the employees that shows when they prefer to handle your food without gloves; however, you should also consider how many “relaxed” food handlers tend to disregard those “Employees Must Wash Hands” signs hanging in the restrooms. Hopefully, you are trying to help your significant other remember this special night for how much you love them, not for how upset their digestive system feels. Here are some suggestions to help make your dining experience safer and more enjoyable:

• Take note of the dining area and restrooms. If they do not meet cleanliness standards, it’s probably a good sign that the kitchen is also in need of more than just a light dusting. You might consider eating elsewhere for your own safety.
• Only eat foods that are served to you hot. If the food is served to you at a lukewarm temperature, chances are that it was left sitting for too long and has allowed harmful bacteria to multiply.
• Make sure the staff does not touch your food or the tips of your silverware with their bare hands. It’s probably not a good idea to let them sample your drink either.
• Be wary of meat, eggs, oysters, or other raw foods that are undercooked.
• Wash your hands properly before and after eating.

And what about the doggie bag? If you and your loved one know that you will not be back home to refrigerate your leftovers within the next two hours, leave your food remains behind (even if it makes starving children in other countries cry.) If your leftovers do make it home, make sure that you reheat the goods to at least 165 degrees F. With leftovers, always keep the “Temperature Danger Zone” in mind–the range of temperature that bacteria thrive in, usually falling between 40 and 140 degrees F. Make sure to keep your food above or below this range.

Have a wonderful Valentine’s Day!

–Madelyn Tucker

Sources: NSF.org, FDA.gov