THE SALMONELLA MYSTERY SOLVED: IT'S GROUND TURKEY!

For the past five months or so, the authorities in the U.S. have been wondering what has been causing all those Salmonella illnesses throughout the country (at least 79 ill, and one death). Well, it seems that the mystery is finally solved. It's ground turkey. Yes, that risky ground meat product again.

Today the U.S. Department of Agriculture (USDA) announced a huge recall by the firm Cargill Meat Solutions Corporation, of Springdale, Ark. In all, 36 million pounds of ground turkey products are being withdrawn from the marketplace before they make more people sick.

If you find any of the below in your refrigerator, don't eat it. Return it to your store or throw it out. Don't even cook it for the dog, as handling it could put you at risk as well. This is a particularly bad Salmonella bacteria - not only because it is the more potent Salmonella Heidelberg, but because it is a multi-drug resistant strain. The products were distributed nationwide. It's a very long list, but here goes:

Ground Turkey Chubs - Use or Freeze by Dates of 2/20/11 through 8/23/11
• 10 lb. chubs of Honeysuckle White Fresh Natural Lean Ground Turkey with Natural Flavorings
• 10 lb. chubs of Unbranded Ground Turkey w/ Natural Flavoring 2 Pack
• 80 oz. (5 lbs.) chubs of Riverside Ground Turkey with Natural Flavoring
• 10 lb. chubs of Natural Lean Ground Turkey with Natural Flavorings
• 16 oz. (1 lb.) chubs of Fresh Lean HEB Ground Turkey 93/7
• 16 oz. (1 lb.) chubs of Fresh HEB Ground Turkey 85/15
• 16 oz. (1 lb.) chubs of Honeysuckle White 93/7 Fresh Ground Turkey with Natural Flavoring
• 4-1 Pound Packages of Honeysuckle White Ground Turkey with Natural Flavoring Value Pack
• 16 oz. (1 lb.) chubs of Honeysuckle White 85/15 Fresh Ground Turkey
• 48 oz. (3 lb.) chubs of Honeysuckle White 85/15 Fresh Ground Turkey

85% Ground Turkey - Use or Freeze by Dates of 2/20/11 through 8/23/11
• 19.2 oz. (1.2 lb.) trays of Honeysuckle White 85/15 Ground Turkey
• 19.2 oz. (1.2 lb.) trays of Honeysuckle White Taco Seasoned Ground Turkey Colored with Paprika
• 19.2 oz. (1 lb. 3.2 oz.) trays of Kroger Ground Turkey Fresh 85/15
• 48.0 oz. (3 lb.) trays of Kroger Ground Turkey Fresh 85/15
• 20 oz. (1.25 lb.) trays of Honeysuckle White 85/15 Ground Turkey
• 48.0 oz. (3 lbs.) trays of Honeysuckle White 85/15 Ground Turkey Family Pack
• 16 oz. (1 lb.) trays of Honeysuckle White 85/15 Ground Turkey
• 19.2 oz. (1.2 lbs.) trays of Honeysuckle White Seasoned Italian Style Ground Turkey with Natural Flavorings
• 20 oz. (1 lb. 4 oz.) trays of Safeway Fresh Ground Turkey with Natural Flavorings * 15% Fat
(NOTE: Sold in Texas only at Randall's and Tom Thumb, Use or Freeze by 03/12/11 through 05/05/11)

93% Ground Turkey - Use or Freeze by Dates of 2/20/11 through 8/23/11
• 19.2 oz. (1.20 lb.) trays of Honeysuckle White 93/7 Lean Ground Turkey
• 48 oz. (3.0 lbs.) trays of Honeysuckle White 93/7 Lean Ground Turkey Family Pack
• 19.2 oz. (1.2 lb.) trays of Fit & Active Lean Ground Turkey 93/07
• 19.2 oz. (1.2 lbs.) trays of Giant Eagle Ground Turkey Fresh & Premium Lean
• 19.2 oz. (1 lb 3.2 oz.) trays of Kroger Ground Turkey Fresh Lean 93/7
• 20 oz. (1.25 lb.) trays of Honeysuckle White 93/7 Lean Ground Turkey

Ground Patties
• 16.0 oz. (1 lb.) trays of Honeysuckle White Ground Turkey Patties with "Use by" or "Freeze by" dates of 2/20/11 through 8/23/11
• 16 oz. (1 lb.) trays of Kroger Ground Seasoned Turkey Patties Fresh 85/15, with "Use by" or "Freeze by" dates of 2/20/11 through 8/23/11
• 16.0 oz. (1 lb.) trays of Shady Brook Farms Ground Turkey Burgers with Natural Flavoring with the following "Use by" or "Freeze by" dates: 07/09/11, 07/10/11, 07/11/11, 07/15/11, 07/16/11, 07/21/11, 07/22/11, 07/24/11, 08/01/11, or 08/04/11

Frozen Ground Turkey - Production Dates of 2/20/11 through 8/2/11
• 16 oz. (1 lb.) chubs of Honeysuckle White Ground Turkey with Natural Flavoring
• 16 oz. (1 lb.) chubs of Spartan Ground Turkey
• 48 oz. (3 lb.) chubs of Honeysuckle White 85/15 Ground Turkey
• 40 lb. Bulk Packed Ground Turkey with Natural Flavoring for Food Service Use Only

To your good health,
TSF

WHERE ARE THE REST OF THE DEADLY SPROUT SEEDS?

And it still isn't over - by far. The investigation of the deadly sprout-linked E.coli outbreak in Europe continues. Now there is a frantic search for tons of missing deadly sprout seeds. They have to be found before they cause more illnesses and deaths.

It turns out that there were some 16 tons of fenugreek seed in that single shipment from Egypt (how many seeds is that?). No one realized at first how widely they had been distributed. A search of the German importer's records has now shown that they went to dozens of companies in some 12 European nations. The European Food Safety Authority is having a bureaucratic fit. And with reason.

The seeds shipment dates back to December, 2009. Some of the seed has most likely already been used, but some of it is probably still in company supply chains all over Europe, who knows exactly where. It has been sold and re-sold, packaged under a variety of labels, and is very difficult to trace. To say the least.

And we need to find all this seed in case more of it is carrying this super-toxic E.coli 0104. That isn't necessarily the case, as no doubt this huge shipment came from several seed growers. Most of the seed might be quite safe. But the trouble is that we don't know.

At least 4,100 illnesses in Germany, 49 deaths, and some 16 related illnesses in France. Enough!

To your good health,
TSF

STILTON CHEESE RECALLS IN CANADA AS WELL AS IN U.S.

In the previous post, I talked about the two most recent cheese recalls in the U.S. One of them was for Royal Blue Stilton Cheese, imported from England. And I also mentioned another U.S. importer's recall for the same Stilton cheese which I had blogged in May. Of course, these are not the only recalls of Stilton cheese to occur in the U.S. (for instance, Kroger's had a couple of Stilton recalls in December, 2008 and there have been others).

But Stilton recalls are not only hitting the U.S. They are also occurring in Canada - for the same bacteria - Listeria monocytogenes. Like the U.S. cheeses, they were also imported from England. A globalized food supply also means we suffer the same food safety risks.

In early May, about the time of the earlier U.S. Stilton recall for Royal Blue Stilton, there was a recall by a Canadian importer called Tree of Life based in Surrey, BC. The cheese was "King James" brand Blue Stilton Cheese (yet another royal sounding name). The recall was expanded in early June to include additional sizes and lot codes of the affected cheese. The cheese was sold in B.C., Ontario, Quebec and Newfoundland, but authorities suspect that it may actually have been distributed nationally. In fact, it could also have been sold at deli counters much earlier - between April 14 and May 19. I am trying to find out if it came from the same British dairy.

The British are very proud of their Stilton cheese and they have been producing it at least since the 18th Century. In fact, Stilton is sometimes called "The King of Cheeses." If you want to know how it is made, go to www.stiltoncheese.com. According to this website (I have edited a bit), to be called Stilton, a cheese must be:

• made in one of three counties - Derbyshire, Leicestershire or Nottinghamshire, in England
• produced in one of the only six dairies specially licensed to make Stilton
• made from local pasteurized milk
• a traditional cylindrical shape.
• allowed to form its own crust or coat.
• be un-pressed.
• delicate blue veins radiating from the center.
• have a taste typical of Stilton.

What is happening to this "King of Cheeses?" And where will the next recall crop up? Are they also being exported to the EU countries? After that nasty E.coli outbreak linked to sprouts, all they need is contaminated cheese!

To your good health,

TSF

NO CAUSE FOR ALARM IN U.S. OR CANADA OVER EUROPEAN E.COLI

The second-largest outbreak due to E.coli bacteria in the world is still ongoing. The number of victims now stands at about 2,400 confirmed illnesses in 14 countries, over 600 of worst cases hospitalized with life-threatening hemolytic uremic syndrome (HUS), and at least 24 deaths. Multiply the number of illnesses by about 10 and you'll probably be closer to the real numbers (not everyone will become ill enough to see a doctor). The culprit food (and we are still assuming it was food) has not yet been identified.

In Canada, only one case (in Ontario) is recorded at present. In the U.S., at least 4 cases are believed to be part of this outbreak. The CDC says the one in Massachusetts has been confirmed, and two suspected cases are in hospital with HUS in Wisconsin and Michigan one each). The fourth case is not as bad. All five people ill in North America had recently been in Hamburg, Germany - the center of the outbreak, and eaten there.

However, at the moment there is no cause for alarm. The United States Centers for Disease Control (CDC), the Food and Drug Administration (FDA), and health officials in all the states are taking special action to quickly catch any cases and to prevent spread to others. (This bacterium can spread person-to-person as well as animal-to-human and through contaminated food or water). Suspect foods imported from affected European countries is undergoing special testing. Canada is also taking extra precautions. That is about all that government can do at present.

However, realistically, there will probably be more cases. If you have travelled to Europe recently, watch out for symptoms of diarrhea, stomach cramps, nausea and sometimes, vomiting. But remember that many other bacteria, viruses and parasites can cause the same symptoms (not to mention irritable bowel and all those other things!). When you see your doctor, don't forget to mention your trip.

To your good health!
TSF