NEW OUTBREAK IN SPROUTS IN THE U.S.

The U.S. Food and Drug Administration (FDA) is warning consumers about a new outbreak in sprouted seeds in the U.S. I have been wondering when we would get the next one here, as we haven't heard of any for over a month.

Before you get too nervous - no, it is not the same bacteria as in Germany and France (a very toxic E.coli). It's just a plain old Salmonella bacteria - what we usually get in our sprouted seeds over here. But, having said that, it is one of the more nasty Salmonella -S.Enteritidis. And, I gather it is a fairly heavy contamination - not just a few bacteria, but loads of them - a much heavier contamination than usual. A heavier bacterial load means more chance of becoming seriously ill.

Illnesses are indeed occuring in several states - at least 20 so far in Idaho, Montana, New Jersey, North Dakota and Washington State. Expect more.

The FDA has advised consumers not to eat Evergreen Produce brand alfalfa sprouts and spicy sprouts. They are being sold in 4 oz. or 16 oz. plastic bags labeled “Evergreen Produce” or “Evergreen Produce Inc."

I would suggest you avoid any of Evergreen Produce's sprout products for the time being, while we see if others are contaminated as well. No doubt the FDA is busily testing everything. Since the company is refusing to recall any of them, they are still out there being sold (I'll elaborate on this in my next post).

To your good health,

TSF

TWO WAYS THE FRENCH AND GERMAN E.COLI OUTBREAKS COULD BE LINKED

There is more and more conjecture that the huge German outbreak of food borne illness and the more recent French one could be linked. Both have been traced to sprouted seeds. Both involve an unusually toxic strain of the bacterium, E.coli. In the case of the German outbreak, centered around Hamburg and hopefully winding down, it is now reported that 47 people have died, almost all in Germany. In the case of the French one, no fatalities have been reported as yet, but seven people are still seriously ill and hospitalized, one of them in intensive care and one having treatment for kidney problems.

It is highly unlikely that these geographically separated outbreaks are linked through means such as contaminated irrigation or rinsing water, wildlife, improperly cleaned equipment, or improperly composted manure. But there are two ways that they could be linked (note: the link has not yet been proven). The possibility being focused on by the French authorities is that both the German and the French growers used contaminated seeds, probably from the same British seed company (see 3 posts for June 25). If so, that would follow a pattern that has caused nationwide sprout-linked outbreaks in the U.S. where several sprout growers with contamination problems had all used contaminated seeds from the same source.

However, there is also at least one more possibility: a worker at the French grower's could have had a case of the German E.coli 0104, and become a carrier, later contaminating the French sprouts. This can happen. People may no longer have symptoms of illness (or, may never have been really ill - "asymptomatic carriage") but continue to shed the E.coli bacteria for several weeks, or even months afterwards and pass it to others directly, or indirectly through surfaces or food - such as sprouts.

So if the two outbreaks are linked, which is it? We'll find out soon..

To your good health,
TSF

IS KELLOGG'S CEREAL SAFE TO EAT?

The giant food manufacturer, Kellogg, has been put on notice by the FDA for bacterial contamination at its Atlanta, Georgia plant, and told to quickly clean up its act (see previous blog). And, some 21 months ago, the same bacteria - Listeria monocytogenes - was found in its Augusta, Georgia plant. I notice from the incoming searches on this blog that people are wondering whether Kellogg's cereals are safe to eat. Mothers of young children are particularly concerned - and sensibly so.

As far as I know, these two bad cases of food plant contamination took place at company plants which did not manufacture cereal. The 2009-2010 incident was at a plant that made Eggo waffles and some other frozen foods. The current one is at a plant that makes Famous Amos and Keebler cookies. Cereal manufacture involves a different process and different types of equipment and plant conditions. This is such a big company, it has multiple plants.

Yes, there was a huge recall of Kellogg's cereals just about a year ago, when consumers noticed an odd smell and taste in several of the cereals. In all, some 28 million boxes of Apple Jacks, Corn Pops, Froot Loops and Honey Smacks cereal were recalled worldwide. The cause was chemical - not bacterial. (You can't smell or taste bacteria.) In this case, the wax paper liners used in cereal packaging were releasing hydrocarbons, including methyl naphthalene. We don't know much about how this chemical affects health, and reportedly the levels were pretty low. Kellogg made sure that the problem will not occur again by recalling all the affected products and destroying the remaining toxic packaging materials. The FDA was satisfied with actions taken.

As for bacteria turning up in a cereal plant - yes, in theory it can happen. If it did occur, my money would be on Salmonella (which does well in dry conditions) rather than Listeria monocytogenes (which turned up in the two incidents mentioned). Personally, I would be more concerned about mold toxin contamination in cereal than bacteria. (I must remember to blog this).

As far as I know, there have been no reports of bacterial contamination of Kellogg cereal at least in recent years. So, you can assume that it is "safe to eat" from that viewpoint. But in food safety, the unexpected occurs, so I make no promises for the future.

To your good health,
TSF