HOW YOU CAN AVOID GETTING LISTERIA FROM FOOD?

Sometimes it seems that the dangerous bacterium, Listeria monocytogenes is everywhere in our food supply. One product recall quickly follows another, at least in the United States. The most recent recall was issued yesterday by LJD Holdings, Inc.( doing business as B and D Foods). They recalled some 33,500 pounds of fully cooked meat and poultry products because of possible contamination by Listeria monocytogenes (click on the recall link on this page to get details of products recalled).

So what can you safely eat? This question is most important for pregnant women, older people, anyone with a compromised immune system, and anyone who has kidney disease, certain cancers, diabetes or is an alcoholic. For such people, a single lunch, dinner or snack can prove fatal. No, I am not exaggerating. While it is estimated that some 20-30 percent of Listeria infections result in death, the rate is much greater for people in the high risk group - estimates placing it anywhere between 40-70 percent.

I have written a lot about this issue in previous blog postings. But here are some of the basics.

People in the high risk groups may want to avoid "ready-to-eat" foods unless they are cooked thoroughly first. Such foods include:

Luncheon meats, bologna, pastrami, salami, cold-smoked salmon, refrigerated pate, meat spreads and other similar deli products.
Store-sold salads such as chicken salad, tuna salad, ham salad, seafood salad.
Ready-made sandwiches or similar foods.
Raw (unpasteurized) milk or foods made with unpasteurized milk.
Soft cheeses such as quesco blanco, quesco fresco, Feta, Brie, Camembert cheeses, blue-veined cheeses and similar unless the label states that they are made with pasteurized milk.

However - and I wish I didn't have to say this - L. monocytogenes sometimes also turns up in other foods (for instance in butter, and even whole produce), so even if you avoid such foods, it will not be a 100 percent guarantee of safety.

To your good health,
TSF

WHAT'S REALLY IN BAGGED SALADS?

Most of us eat bagged salads at least once in a while - me included. But I have decided to eat them less. Here's why.

First, it's that bacteria issue. Those bagged greens are not as clean as they look. In fact, outbreaks and recalls have persistently plagued the bagged salad industry. The research I have reviewed suggests that maybe at least 5% of pre-washed, bagged greens carry some bacteria. Maybe in half of these cases it's just some relatively harmless E.coli or Listeria (not the dangerous ones). The rest of the time, it's a few, or more than a few bacteria such as one of the Salmonella, Campylobacter, Listeria monocytogenes, or E.coli 0157, which can harm us, particularly if we are more vulnerable (like pregnant women, older adults). So much for triple washing!

I'm not saying that the fresh head of lettuce won't have microbes on it too, but at least it won't carry an added dose from sick plant workers or from badly sanitized equipment that may have got in during the washing, shredding and bagging process. I'll just stick to those "bad bugs" (and the not-so-bad ones) that were there when my lettuce was in the field.

There are also two other reasons that I am not too happy with the bagged stuff. First, those salad greens are usually washed in chlorinated water - a pretty strong solution, much stronger than our tap water. Personally, I'm not overly worried about chlorine, but my general philosophy is "the less chemicals the better." Besides, I have read a couple of opinion-pieces (note - I am not saying these are based on reliable research) about potentially unhealthy chlorination by-products. I also wonder why some European countries don't allow washing of fruits or vegetables with the high-chlorine solutions that U.S. and Canadian industry uses. Maybe they know something that we don't.

Then there is that "air" that's inside the bag. No - not normal air, it's Modified Atmosphere Packaging (MAP). The oxygen level has been lowered, and nitrogen or carbon dioxide has been added. This extends shelf life and prevents the salad leaves from turning brown. Alright, a little bit more of nitrogen or CO2 won't hurt us - at least as far as we know and it's for a good cause. I just don't like the idea. It's a personal preference. I want my salads to breathe normal air just like I do.

TSF

LISTERIA IN SALADS - A GLOBAL TREAT

Listeria monocytogenes bacteria commonly crop up in ready-to-eat (RTE) salads as well as other RTE foods. This bacterium can be present in the soil, in improperly treated organic fertilizer and in irrigation water. Animals who carry it may show no symptoms of illness.

The bacteria could also enter from packaging or plant equipment - and, in my opinion, one of the biggest risk factors - is that it is commonly carried by food industry workers. How often this happens, is difficult to say as estimates vary - let's say, somewhere between 5-20% of food workers may be carriers (that is of course, a broad range, but I bet it varies in different parts of the US.

And don't assume that this is just a US problem. It is not. For the readers of this blog in Canada, Australia, New Zealand (and my stats tell me there are quite a few of you in those countries) you have also had quite a few similar outbreaks and recalls - Listeria monocytogenes in RTE salads (as well as other foods). In fact, several occurred in 2010 in all these countries. At least one was reported in New Zealand about a week ago (Pams Fresh Express, and Living Foods Brands were involved).

And unfortunately, you can't assume organic produce is any safer. For one thing, it is handled just as much. For another, it is just as subject to environmental, animal and plant contamination. Take today's recall by State Garden, Inc. (see previous blog). One of the salad products on its recall list is Olivia's Organics. In fact, some 20 of the 90 (currently) recalled salad products bear this label. This organic line was launched with all kinds of great publicity by State Garden in March, 2006. I am quoting from the company's website at that time: "The mission of OLIVIA’S ORGANICS™ is three-fold: to encourage healthy eating by offering all-natural, organic products; to aide the local community though the work of its Foundation; and to protect the environment by endorsing earth-friendly, organic farming techniques." This sounds like a wonderful initiative - for a profit oriented company. But, unfortunately, bacteria don't discriminate - they are an equal-opportunity threat.

Listeria monocytogenes is not only a global food safety risk, but it can turn up just as much in organic as well as in conventional produce and other kinds of foods. Pregnant women - take special care (see my next blog).

TSF