These recalls got a lot of media attention, but the biggest recall of all in 2018 got little, according to Sam Bloch, a reporter for The New Food Economy, who wrote “The biggest food recall of 2018 is one you still haven’t heard about.” Continue reading
A mainstay of health reporting is covering outbreaks of foodborne illness, whether it’s salmonella in peanut butter (and its criminal consequences) or listeria in cantaloupes or ice cream. While the Centers for Disease Control and Prevention maintains a robust site documenting food-borne illness outbreaks, by the time the CDC cites a case on its website, the outbreak often already been in the news since potential outbreaks are first investigated by local and state health departments.
How do these smaller agencies decide how and when to publicize details about a suspected or confirmed outbreak? Continue reading
This year the Centers for Disease Control and Prevention launched the National Antimicrobial Resistance Monitoring System (NARMS Now), a database and visualization tool that makes it quicker and easier to see how antibiotic resistance for four bacteria transmitted commonly through food – Campylobacter, E. coli O157, Salmonella, and Shigella – has changed during the past 18 years.
The tool allows users to access antibiotic resistance data by bacteria, antibiotic, year (1996-2013), and geographic region. It displays data on an interactive map or in tables. NARMS Now is designed to provide access to the most up-to-date antibiotic resistance results by uploading data regularly. Continue reading
The latest investigation by California HealthCare Foundation Center for Health Reporting’s Deborah Schoch will make you think twice before ripping into a sack of spring mix, but her work about the myriad food safety challenges posed by bagged salads examines the industry’s struggle to develop technology powerful enough to overcome the existential threat posed by E. coli and friends.
The industry has made great strides since a 2006 outbreak linked to tainted spinach, she writes, but “It’s impossible to stop all pathogens from landing on lettuce and spinach leaves.” And once they’re on the leaves, it seems as if their spread is almost inevitable. They hide in gooey biofilms and resist powerful washes.
Thousands upon thousands of salad leaves are taken to a central plant, washed together, bagged and shipped. Even if only a few leaves are tainted, harmful pathogens can spread in the wash water — the modern salad version of the old adage that one bad apple spoils the whole barrel.
“I would think of it as swimming in a swimming pool in Las Vegas with a thousand people I didn’t know,” said William Marler, a prominent Seattle-based food safety attorney.
Plenty of public and industry money has been aimed at the problem, Schoch writes. “The Center for Produce Safety at UC Davis, founded in response to the spinach outbreak as an industry-public partnership, has pumped more than $9 million into 54 research projects at 18 universities.”
Even the best research can’t reduce the risk of contaminated greens by 100%, scientists said. At Earthbound, Daniels says the ultimate goal is to achieve what scientists call a “5 log reduction,” the equivalent of pasteurizing milk. In short, if an unwashed lettuce contained 100,000 pathogens, the perfect wash system would knock off five “0s” and reduce the pathogen count to 1.
An added bonus? Schoch’s column on whether she (and the experts she talked to) feel like it’s important, or even salutary, to wash their bagged greens.
More precise estimates than previously available find that one in six Americans suffer foodborne illnesses annually and that 3,000 die of such diseases.
The CDC says the newly released reports are the most accurate to date. They are “the first comprehensive estimates since 1999 and are CDC’s first to estimate illnesses caused solely by foods eaten in the United States.” According to the CDC’s release, these estimates are lower than those in the 1999 report, largely because of “improvements in the quality and quantity of the data used and new methods used to estimate foodborne-disease. ”
The articles are in the January 2011 issue of Emerging Infectious Diseases:
• Foodborne Illness Acquired in the United States—Major Pathogens (PDF)
• Foodborne Illness Acquired in the United States—Unspecified Agents (PDF)
- Salmonella was the leading cause of estimated hospitalizations and deaths
- About 90 percent of estimated illnesses, hospitalizations, and deaths were due to seven pathogens: Salmonella, norovirus, Campylobacter, Toxoplasma, E.coli O157, Listeria and Clostridium perfringens.
- Nearly 60 percent of estimated illnesses, but a much smaller proportion of severe illness, was caused by norovirus.
The reports were the subject of a telebriefing this morning; the transcript should be available later.
- Fatal Food: A study of illness outbreaks
- Lifting the shroud: Using multiple-cause-of-death data
- FDA Reform: The Time Has Come (Nancy Donley presentation)
- Why Is It So Difficult to Prevent Foodborne Illnesses? (Michael Doyle presentation)
- Reporting on the intersection of health and the environment
- Center for Infectious Disease Research & Policy
- Outbreak Alert! Database