Food Poisoning Alerts

Feds Investigating Salmonella Outbreak in Eggs from Iowa

August 13, 2010

Officials from Wright County Egg of Galt, Iowa, announced a nationwide recall of 13 brands of shell eggs due to an outbreak of salmonella illnesses in California, Colorado and Minnesota. To date, there could hundreds of occurrences starting in late June and early July tied to this outbreak, and the Centers for Disease Control is investigating whether or not there could be more incidents, and the Food and Drug Administration is conducting a check on the facilities and operations of Wright County Egg.

The brands of eggs affected by the recall include:

Lucerne
Albertson
Mountain Dairy
Ralph's
Boomsma's
Sunshine
Hillandale
Trafficanda
Farm Fresh
Shoreland
Lund
Dutch Farms
Kemps

Any consumer that purchased these eggs, and whose carton have Julian dates of 136 to 225 and plant numbers 1026, 1413, and 1946 are advised to not consume them and return the product to the point of purchase. To determine if your eggs are among the recall group, look at the end of the carton and look for a printed sequence that is similar to “P-1946 223.” Plant number is first, batch number is second.

Salmonella Enteritidis contamination can result in flu-like symptoms such as diarrhea, fever and abdominal cramps that last four to seven days and begin between 12 to 72 hours after consuming tainted products. The very young, elderly and people with weakened immune systems are most at risk of suffering extreme reactions, and their health should be carefully monitored in the event they develop symptoms.

Fresh Express Recalls Veggie Lovers Salad because of potential Listeria Contamination

August 10, 2010

On August 10, 2010, Fresh Express announced a recall of 2,825 of their popular “Veggie Lovers Salad” pre-bagged salad with a product code of I208 and a Use-by Date of August 10, 2010, due to potential contamination of Listeria monocytogenes.

This recall is the second such action taken by Fresh Express in recent months, and affects consumers, retailers and redistributors in the following states:
States Distributed: MO, MI, OH, IL, WI, IN, MD, MA, NY, KS, KY, PA, NJ
Possible Redistribution States: AR, TN, WV, IA, MN, DC, VA, VT, NH, NE, RI, PA, CT, MS

There have been no reported instances of death or illness, Fresh Express exercised an “abundance of caution” in mobilizing a recall to protect the safety of the public at large.

Listeria monocytogenes is a bacterium that can cause significant illness, discomfort and even death in the people that consume it. Symptoms of Listeria monocytogenes are often confused with flu-like conditions such as fever, muscle aches, nausea and diarrhea.

More advanced contamination symptoms include nervous system disorders such as headaches, stiff neck and/or confusion and clouded thinking.

Pregnant women, children, the elderly and people with compromised or weakened immune systems are at the highest risk for the more extreme symptoms of Listeria poisoning, and early onset symptoms should be closely monitored in the event that they develop into a serious medical condition.

Marie Callender frozen meal recall due to Salmonella contamination

June 17, 2010

ConAgra Consolidated Foods announced a multistate recall of all packages of Marie Callender Cheesy Chicken and Rice frozen meals. The recall came in response to notification from the US Centers for Disease Control (CDC) 29 people had developed Salmonellosis. The 29 victims were from 14 states, including four in California, and eight of them had eaten the Marie Callender Cheesy Chicken and Rice preparation within a day of the onset of their illness. Most ate the frozen meal during April and May.

The product, sold in 13oz packages, was distributed nationwide. In its recall, ConAgra strongly urged consumers who had bought the product to dispose of it without eating it, or to return it to the store where it was purchased for a full refund. The batches recalled have the mark “P-45” in the USDA inspection stamp.

A ConAgra spokesperson said that most components of the meal, including the chicken, were cooked by ConAgra in the course of preparation. Vegetables may not have been cooked. Consumers were reminded that for safety, all frozen meals should be heated to an internal temperature of 165 degrees.

Salmonella is one of the most frequently occurring sources of food poisoning. Symptoms start 12 to 72 hours after consuming contaminated food, and include abdominal cramping, nausea, vomiting, and diarrhea. The attack lasts four to seven days as the body rids itself of the toxins. For most victims, bed rest and fluid replacement are sufficient. Very young children, the elderly, and people with chronic illness or compromised immune systems are at higher risk. Anyone suspecting food poisoning should have their condition evaluated by their health care provider.

Salmonella Found in Alfalfa Sprouts—Ten State Recall

May 21, 2010

A California food distributor has issued a recall for alfalfa sprouts found to be contaminated with Salmonella Newport, a toxic bacterium that can cause severe gastrointestinal upset. To date 29 people have been diagnosed with Salmonella infections linked to the sprouts, and six have required hospitalization.

The sprouts were distributed to Walmart and Trader Joe’s stores in Oregon. They were also sold in Idaho, Arizona, California, and at least fourteen other states. Caldwell Fresh Foods of Maywood, California, packaged and distributed the sprouts under several brand names, including Nature’s Choice, Caldwell Fresh Foods, and Caldwell Fresh Exotics.

Romaine lettuce causes multi-state outbreak of rare E Coli infection

May 10, 2010

Tainted Romaine lettuce from a farm in Yuma, Arizona has caused 23 confirmed cases of serious illness, and another seven probable cases are waiting laboratory confirmation. The shredded lettuce, sold to school and college food services in Michigan, Ohio, and New York, was found to be contaminated with E Coli O145. This is a rare and seldom seen variety of E Coli, which has been more difficult to identify and diagnose.

Victims were middle-school and college students who had eaten the tainted lettuce in their school cafeterias. In Dutchess County, New York, a 15-year-old and a 17-year-old were hospitalized with hemolytic uremic syndrome, a potentially fatal complication of E Coli infections which can cause internal bleeding.

Most of the infections occurred in late April. In widespread cases of food poisoning, there is always a lag time of several weeks between the consumption of food and onset of illness, and the laboratory confirmation of the contaminating agent. State public health officers, the Center for Disease Control, and the Food and Drug Administration have worked together to identify the bacteria and trace the source of contamination.

Two food distributors, Freshway Foods in Ohio and Vaughn Foods in Oklahoma have issued recalls for bagged shredded Romaine lettuce. Freshway’s recall covered lettuce shipped to 23 states and the District of Columbia. Both distributors bought their lettuce from the same producer, a large commercial farm in Yuma, Arizona. The farm has not been identified, as public health officials are still trying to identify the point in the processing and supply chain where the contamination occurred.

Public health officers in New York, who had been investigating the outbreak of illnesses in the schools, made a conclusive identification of the E Coli O145 in an unopened bag of shredded lettuce. Most of the lettuce from this facility was shipped to schools and restaurants. None was sold to grocery stores, and there have been no recalls of bagged lettuce from grocery stores.

What should you do if you have eaten contaminated food?

If you believe you or a loved one has eaten contaminated food and suffered serious illness from it, you should immediately notify your health care provider for evaluation and treatment as necessary.

Should you contact an attorney?

If you or a loved one has been seriously injured by food poisoning, you will want to discuss your situation with an attorney who is experienced in food contamination cases. It is important to follow up as soon as possible after your illness, before evidence is lost and while witnesses’ memories are fresh.

How can Casey Gerry help you with a food poisoning case?

Casey Gerry is based in San Diego, and is one of the oldest and most respected plaintiff’s personal injury law firms in California. Casey Gerry’s food poisoning attorneys have decades of experience in helping people who have been seriously injured as a result of food poisoning and other negligent food handling practices.

Casey Gerry food poisoning lawyers understand that you are concerned about your health and safety and have questions about your rights. At Casey Gerry, we are committed to fighting for the justice our clients deserve. Contact Casey Gerry today to discuss your case with a food poisoning attorney.

Most states have laws called statutes of limitation that prescribe how much time you have in which to file a claim or a lawsuit related to the event. Because of these statutes, it is urgent that if you or a loved one believes you have a claim, you contact an experienced food poisoning attorney so that your claim can be evaluated before time runs out.

If you or a loved one has symptoms of food poisoning, you should contact your healthcare provider as soon as possible for evaluation and care.

Shigellosis Outbreak in Subway Restaurant Sickens 123

March 2010

123 people who ate at a Subway restaurant in Lombard, Illinois, were sickened with Shigellosis, or bacillary dysentery. Thirteen required hospitalization. The Subway restaurant, a popular destination for students of a nearby high school, was unable to identify the source of the contamination. It closed for six weeks while the DuPage County conducted its Investigation. All uncooked vegetables, including lettuce, pickles, peppers, and mushrooms were discarded, and all surfaces and utensils were repeatedly scrubbed down. The owner and all employees tested negative for Shigella infection. They were all retrained in safe food handling practices.

Shigella bacteria, named for the Japanese scientist, Kiyoshi Shiga, who first identified them, are a large family, with over 2000 species and subspecies. More than two thirds of infections in the US are caused by the variety Shigella sonni, and most of the rest by Shigella flexneri. The infectious agent in the Subway outbreak was identified as Shigella Hvittingfoss, an extremely rare variety. Illinois public health officials have been unable to account for its presence.

Forty-four state outbreak of Salmonella from pepper in Italian-style meat products

March 17, 2010

The US Centers for Disease Control confirmed that to date 252 people in 44 states and the District of Columbia have been infected with Salmonella Montevideo from Italian-style dry cured sausage and other meat products. In California 31 cases of infection have been confirmed. The CDC is using DNA assays to identify cases of Salmonella infection that are part of this outbreak.

Salmonella infections were first reported in January 2010 among eleven people who had eaten cured meat products manufactured by Daniele International Inc. a meat processor with plants in Pascoag and Mapleville, RI, that sells and ships its products all over the US. Danielle recalled all meat products that might be associated with the contamination. In mid February the US Food Safety and Inspection service declared a Class I Recall, with high health risk, and expanded its recall to include 117,000 pounds of sausage products after it confirmed Salmonella contamination in an unopened package of the company’s salami.

The Rhode Island Department of Public Health identified black pepper used in the processing of the meats as the source of the infection. The FDA continued to study samples of both red and black pepper, and red pepper from Wholesome Spice was also found to be contaminated with Salmonella Montevideo.

Two spice wholesalers, Wholesome Spice of Brooklyn, NY, and Mincing Overseas Spice Company of Dayton, NJ have been identified as sources of contaminated pepper. Wholesome Spice has issued a recall of its 25-pound boxes of pepper, and Mincing Overseas has directed all purchasers to put a hold on its pepper and contact the company.

Frontier Natural Products Co-op of Norway, Iowa, a food distributor whose seasonings are distributed under the Frontier and Whole Foods labels, used pepper from Mincing Overseas Spice in spice mixes were sold in all 50 states and Canada. On March 9 it issued a voluntary recall of all products that contained the Mincing pepper.

A complete list of the affected products can be found at the FDA’s website, http://www.fda.gov/Safety/Recalls/ucm204072.htm. No infections have been identified from the Frontier and Whole Foods products, but they are known to contain pepper from the lots containing Salmonella. Wholesome Spice is working with the FDA to determine the source of the contaminated pepper.

This investigation is a joint effort among the FDA, which regulates spices, the Food Safety and Inspection Service, FSIS, of the US Department of Agriculture, which regulates meat products, the CDC, which gets involved in major disease outbreaks, and local and state departments of public health.

Serious risks associated with Salmonella contamination

Salmonella infection from contaminated food can cause symptoms of fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. It can be especially serious, even fatal infection in young children, the elderly, those with chronic illness and others with weakened immune systems. In rare instances, Salmonella infection can enter the bloodstream and give rise to illnesses such as arterial infections (i.e., infected aneurysms) endocarditic and reactive arthritis. Symptoms of Salmonella infection usually show up 12 to 72 hours after a person has eaten the contaminated food. Symptoms may persist four to seven days. For more about Salmonella infections, click here http://www.cglaw-food-poisoning-lawyers.com/causes_salmonella.htm

Each year, Salmonella infections sicken about 40,000 Americans. Four hundred people die annually from this dangerous bacterium, usually as a consequence of negligent food processing.

What should you do if you have eaten contaminated food?

If you believe you or a loved one has eaten food contaminated with Salmonella, you should immediately contact your health care provider.

Should you contact an attorney?

If you or a loved one has been seriously injured by a Salmonella infection and you believe that it was caused by contaminated food, you will want to discuss your situation with an attorney who is experienced in food contamination cases. It is important to follow up as soon as possible after your illness, before evidence is lost and while witnesses’ memories are fresh.

How can Casey Gerry help you with a food poisoning case?

Casey Gerry is based in San Diego, and is one of the oldest and most respected plaintiff’s personal injury law firms in California. Casey Gerry’s food poisoning attorneys have several decades of experience in helping people who have been seriously injured as a result of food poisoning and other negligent food handling practices.

Casey Gerry food poisoning lawyers understand that you are concerned about your health and safety and have questions about your rights. At Casey Gerry we are committed to fighting for the justice our clients deserve. Contact Casey Gerry today to discuss your case with a food poisoning attorney.

Salmonella found in food products

March 4 2010

In a recent inspection at Basic Food Flavors in Las Vegas, NV, FDA inspectors found Salmonella contamination in the company’s food processing equipment. Basic Food Flavors manufactures hydrolyzed vegetable protein and sells it to food processors across the country for use in a wide variety of foods, including hot dogs, flavored tofu, chili, dips, and soup bases. Basic Food Flavors agreed to recall all batches of vegetable protein manufactured since September 17, 2009.

Hundreds, possibly thousands of foods contain Basic Food Flavors vegetable protein, but in most uses by other food processors, the new product is cooked in the course of manufacture, at high enough temperatures to kill the Salmonella bacteria. Only foods in which the vegetable protein is not subsequently cooked have been recalled. These include T.Marzetti Southwest Ranch Veggie Dip, Follow Your Heart Curried Tofu, and Castella Chicken Soup Base.

The unscheduled inspection was triggered by a customer of Basic Food Flavors that had identified salmonella contamination in product purchased from the Las Vegas plant. The purchaser alerted the FDA, who then ordered the inspection.

No cases of Salmonella have yet been traced to Basic Food Flavors’ contaminated product. Yet the lack of reported illnesses does not mean that there have been no incidents. This episode points to the serious weaknesses in the federal tracking system for foodborne illnesses, and the need for a more comprehensive national system for reporting and tracking contamination. Congress has before it a bill which would give the FDA greater authority to require manufacturers to recall foods, and also increase funding for inspection of food processing plants.

E. Coli Threat in Southern California: Contaminated Meat Recall

Major Recall from Huntington Meat Packing January 18

The Huntington Meat Packing Company of Montebello, CA, near Los Angeles, has recalled 864,000 pounds of beef products that may be contaminated with dangerous E.Coli bacteria. On January 18, the US Department of Agriculture announced the recall of beef products produced by Huntington between January 5 and January 15, 2010. The affected products, packaged in 40-pound boxes, carry the names Huntington Meat Pkg. Inc. Beef Ground for Further Processing, Beef Burrito Filling Mix, and Huntington Meats Ground Beef. Other products suspected of contamination include 10 and 20-pound boxes marked Imperial Meat Co. Ground Beef Patty, and El Rancho Meat & Provision All Beef Patties.

Serious risks associated with E.Coli contamination

Symptoms of E.Coli infection include severe stomach cramping, nausea and vomiting, and diarrhea with bloody discharge. Diarrhea is a particular risk for children under 5 and adults over 65, who are vulnerable to dehydration. Although many E. coli infections resolve without aftereffects, some victims develop blood disorders or kidney problems, including kidney failure.

Symptoms of an E. coli infection usually show up three or four days after a person has eaten the contaminated food. In some instances the symptoms may not start for as long as a week after eating the contaminated food.

Each year, E.Coli infections sicken about 25,000 Americans. Five hundred people die annually from this dangerous bacterium, usually as a consequence of negligent food processing.

What should you do if you have eaten contaminated meat?

If you believe you or a loved one has eaten contaminated meat, you should immediately contact your health care provider.

Should you contact an attorney?

If you or a loved one has been seriously injured by an E.Coli infection and you believe that it was caused by contaminated meat, you will want to discuss your situation with an attorney who is experienced in food contamination cases. It is important to follow up as soon as possible after your illness, before evidence is lost and while witnesses’ memories are fresh.