E Coli Lawyer & Attorney : Marler Clark Law Firm : E. coli Blog

A lot has happened since the largest ground beef recall in U.S. history, including a significant decline in E. coli contamination and illnesses. Since 1996, E. coli cases have trended downward, but in 2004 and 2006, E. coli cases are back up.

In April, the United States Department of Agriculture began testing beef trimmings - the meat that goes into ground beef - for E. coli contamination.  The testing is done before trimmings leave the slaughterhouse to be processed at a grinding operation.

Packing plants also are encouraged to hold onto ground beef until E. coli tests are returned and are confirmed as positive, Raymond said, a process that could take a day. The USDA offers to cut back on some of its other inspections if plants agree to wait for results.

E. coli outbreaks traced back to ground beef continue to happen, but the significant decline in illnesses is a tribute to the industry's efforts to clean up.  The recent up-tick in E. coli cases traced to contaminated produce are cause for concern.  Like the beef industry, the produce industry must implement an effective industry-wide approach at curbing E. coli contamination to keep the number of cases - and outbreaks - down.
 

• Email This
• Print
• Comments
• Trackbacks
• Share Link

Chris Waldrop, director of the Consumer Federation of America's Food Policy Institute in Washington, D.C. sees a disturbing return:

"It looked like (improvements in food safety) were working, but something has happened. Something's going on in the food supply chain. We need to figure out what that is. We can't let our guard down. We need to have the same level of vigilance."

Testing at beef processing plants varies from processor to processor, but relies on a combination of industry and USDA guidelines and beef industry "best practices," according to the Sacramento Bee.

In a 2006 Texas A&M study prepared for the beef industry, examples included sampling finished ground beef products every 15 minutes to test specifically for E. coli O157:H7; documenting the source of raw material through lot or serial numbers; and discouraging the introduction of excess meat into the processing flow.

The United Foods recall is the largest of a number of recalls in recent months. In all, more than 6 million pounds of ground beef and related products have been recalled from stores and distribution sites in 25 states since April.
 

• Email This
• Print
• Comments
• Trackbacks
• Share Link

The California State Senate became the first legislative body in the nation to recognize the unique risk posed by leafy greens when it approved Senate bills that enact food safety reforms.

Senate Bill 200 gives the Department of Health Services the authority to recall or destroy produce which may pose a threat to the public. The measure also creates an inspection program to proactively address the threat of outbreaks. DHS inspectors would have the authority to conduct periodic on-farm inspections, including testing of water, soil and produce.

Senate Bill 201 mandates Good Agricultural Practices for leafy green growers, covering everything from water and fertilizer use, to worker hygiene, to the creation of buffer zones between fields and potential contamination sources. Growers would be required to maintain extensive documentation of these practices. These documents would be reviewed by DHS to ensure compliance.

SB 202 calls for the creation of a traceback system that can quickly trace contaminated produce through the various stages of the distribution process, from farm to processor, to distributor, to retailer. In the most recent E. coli outbreaks, lettuce and spinach producers nationwide took a major economic hit, because it could not immediately be determined where the infected produce came from and every farm was suspect. The ability to quickly find the specific source in an outbreak, combined with DHS’ ability to destroy suspect produce, will prevent a similar industry-wide hit in future E. coli outbreaks.
 

• Email This
• Print
• Comments
• Trackbacks
• Share Link

This week's food safety infosheet from the International Food Safety Network focuses on E. coli outbreaks in California and Minnesota.  Both outbreaks were traced to ground beef, and both are still being investigated by health officials. 

• Email This
• Print
• Comments
• Trackbacks
• Share Link

According to an article in the Minneapolis Star-Tribune, Minnesota health officials have traced an E. coli outbreak in late April to ground beef sold at grocery several stores in Minnesota towns. 

The meat was sold under a store label at the Edina Lunds, and Byerly's stores in Minnetonka, Chanhassen and St. Louis Park, according to the health department.

Five adults and two children were among those sickened. Three were treated at area hospitals. The infections were reported between April 21 and April 28, according to the health department.

State health officials added that any ground beef purchased at the stores since April 7 should be thrown out or returned to the store.

In a Minnesota Department of Health press release, "E. coli O157:H7 cases linked to ground beef purchased at Lunds or Byerly’s stores since mid-April," Heidi Kassenborg, Acting Director of the Dairy and Food Inspection Division of the Minnesota Department of Agriculture stated, "[W]e can't be certain that meat from other stores is not involved, since all of the beef used for ground beef for Lunds and Beverly's stores comes from a single procesing facility." 

While the ground beef has not been recalled, the Minnesota Department of Health is encouraging consumers to throw out or return the ground beef products to stores.

As a precautionary measure, Lunds and Byerly’s have voluntarily removed many varieties of ground beef from all of their stores and are cooperating fully with the investigation.

Lunds and Byerly’s customers are urged to return or destroy fresh ground beef purchased at any of their stores since April 7, 2007. This includes ground beef purchased fresh then frozen at home. It includes fresh beef patties, fresh or frozen meatloaf and ground chili meat. Customers should return the ground beef to any Lunds or Byerly’s immediately for a full refund. (A receipt is not required.)

• Email This
• Print
• Comments
• Trackbacks (1)
• Share Link

After an E. coli outbreak that sickened at least three children, St. Helena Little League will no longer serve hamburgers at concession stands during games.

The Napa Valley Register reported that Jim Gamble, president of St. Helena Little League, said the organization's snack shacks now serve only pre-packaged and pre-cooked food. "The resolution was passed in early April. ... (The children's infection) was an isolated incident and we received contaminated beef. Unfortunately, these children got sick from it. We're all very grateful they've fully recovered. It was scary."

Gamble said the three confirmed reports of E. coli were in children between the ages of 8 and 12.
 

• Email This
• Print
• Comments
• Trackbacks
• Share Link