Salmonella Outbreak Now Largest In US History

http://www.earthtimes.org/articles/show/salmonella-outbreak-now-largest-in-us-history,462510.shtml

FOOD SAFETY

Thu, 10 Jul 2008 04:29:56 GMT


Salmonella Outbreak Now Largest In US History


By Michael R. Machi

The ongoing salmonella outbreak that has sickened so many has now surpassed 1,000 victims.

Investigators now claim peppers caused some cases of Salmonella.

``The accumulated data from all investigations indicate that jalapeno peppers caused some illnesses, but that they do not explain all illnesses,'' the CDC said. ``Raw tomatoes, fresh serrano peppers, and fresh cilantro also remain under investigation.''

When and where will this seemingly never ending nightmare end?

In order to protect our food supply, we must address vulnerability gaps in our current system at any point along the distribution chain up to the consumer that would allow accidental contamination of fresh produce.

In 2003 more than 600 people fell ill from hepatitis A-tainted green onions served at a Chi-Chi's restaurant. Four victims would later die.

In the Chi-Chi's case, the FDA found four Mexican farms did not follow food safety guidelines. The guidelines are voluntary for U.S. firms, but the FDA has banned imports from those farms until they comply, said spokesman Michael Herndon.

Chi-Chi's is long gone as is food processor Coronet Foods, formally of Wheeling, W.Va., after Roma tomatoes it supplied sickened more than 300 who ate at Sheetz convenience stores in Pennsylvania, Ohio, Maryland, and Virginia in 2004.

I spent years as an Executive Vice President for a major terminal business on the East Coast. My primary responsibility was purchasing millions of dollars in California vegetables a year, including Mexico during the winter and I have never seen anything like this.

I notified the CDC in late 2003 that green onions were the likely source of the hepatitis A outbreak and that they were from Mexico, several days before the FDA banned the importation of green onions into the United States.

I personally did business with Coronet foods. Quality and freshness was a priority.

The FDA found no trace of salmonella bacteria in question at Coronet's plant where the tomatoes were processed for distribution.

If and when the FDA concludes its investigation, the findings will be interesting. Where the tainted produce originated and its path traveled along the fresh produce supply chain prior to infection.



About the Author

Michael R. Machi is a former Vice President for Consumers Produce in Pittsburgh Pennsylvania, a major produce terminal business on the East Coast. His primary responsibility in addition to VP of Business Analyst was purchasing millions of dollars in California vegetables, including Mexico.


I'd love to hear from you!
Send comments and suggestions to:

ls40095@gmail.com

You can find more detailed information on Michaels Personal Blog:

http://poisionvegtablescankillyou.blogspot.com/

Salmonella: Policing the Produce Industry

http://www.silobreaker.com/DocumentReader.aspx?Item=5_877558800


FOOD SAFETY

Salmonella: Policing the Produce Industry

By Michael R. Machi
July 8, 2008

Is agricultural runoff behind the latest Salmonella outbreak and just what is agricultural runoff?

Agricultural runoff is surface water leaving farm fields because of precipitation and irrigation.

I pose the question in light of the U.S. Food and Drug Administrations recent report the common antibiotic cephalosporin has been misused in animals.

"It is likely the extra label use of cephalosporin in food-producing animals is contributing to the emergence of cephalosporin-resistant food borne bacteria. Therefore, the FDA has determined that such extra label use likely will cause an adverse event and, as such, presents a risk to the public health", the FDA said.


Widespread treatment of animals with the same drugs increases the risk that food-borne bacteria, among them salmonella and E. coli, will develop resistance.

If these drug-resistant bacterial strains infect humans, it is likely that cephalosporin's will no longer be effective for treating disease in those people," the FDA said.

Adverse events and potential risks to public health have reached alarming levels when it comes to Food Safety.

The Center for Science in the Public Interest and the Consumer Federation of America is calling for Effective traceability labeling for Fresh Produce in a recent letter from the CFA and CSPI to the FDA.

CSPI food safety director Caroline Smith DeWaal sends this message: "Unfortunately, as this investigation has dragged on, the produce industry is reaping what it sowed when it sought and received special exemptions that allowed industry to avoid the country of origin labeling requirements Congress passed in 2002.

I could not agree more on the simplistic idea of labeling fresh produce. Imagine walking into your local grocer, passing through the produce department littered with point of origin labels (like everything else in the store?), RFID tracking labels, (Privacy-enabled) and copies of clearly displayed, pathogen free FDA/USDA inspection reports.

Finally our fresh produce is safe to eat and need not worry about various incubation periods, if we become ill within a few days, the traceability system is in place.

OK so, I thought living in a perfect world free of maximizing corporate profits and minimizing loss was possible for the moment, but it's not, especially in the economically sensitive environment we live in today.

Consider this.

The last tractor trailer truck of Fresh Produce I loaded back in 2000 out of California going to Pittsburgh, Pennsylvania cost about $2900. Today that same freight rate to the East coast can fetch up to $9000.

Considering the majority of lettuce, broccoli, cauliflower, carrots, celery, salad greens, vegetable mixes, parsley, sprouts, apples, citrus, grapes, melons, peaches, nectarines, apricots, pears, plums and strawberries are grown in the Western US, the pressure to minimize shrink and maximize profit is at an all time high. Shrink is a term associated with fresh food commodity loss.

Growers are reluctant to ship produce long distances. Always in fear of receivers having their produce inspected and failing USDA grading standards after days of transportation, returns to the grower have to be at an all time low. Some growers have periods where they have an abundance of product in the fields so they have no choice other than to ship it.

The difference today with higher fuel costs is that a consigned load of, say for instance, naked head lettuce with 1000 cartons of product can cost up to $9.00 a carton for freight alone. If it takes a month to sell it all in its entirety, consider a majority of the sales to be less than $5.00 per carton and that's before the receiver calls for a probable USDA dump slip for the few remaining unsold cartons. If the receiver has other loads of lettuce in house that are at a firm contracted price, which load do you think the salesman sell first?

Any left over proceeds from sales, minus the usual15% commission the receiver collects and other expenses are then returned to the grower.

The industry overall is taking a beating. The FDA is now taking a hard look at onions, cilantro and peppers in addition to tomatoes in its hunt for findings with the current Salmonella outbreak. Old school methods must change in order to protect the food supply and we as consumers cannot depend on an industry so out of control to police itself. The latest lingering Salmonella outbreak brought to light just how broken things are. This one shall not soon pass.


About the Author

Michael R. Machi is a former Vice President for Consumers Produce in Pittsburgh Pennsylvania, a major produce terminal business on the East Coast. His primary responsibility in addition to VP of Business Analyst was purchasing millions of dollars in California vegetables, including Mexico.


I'd love to hear from you!
Send comments and suggestions to:

ls40095@gmail.com

You can find more detailed information on Michaels Personal Blog:

http://poisionvegtablescankillyou.blogspot.com/

Who`s Inspecting The Fresh Produce?

Posted : Thu, 26 Jun 2008 04:15:38 GMT

Author : Michael R. Machi

http://www.earthtimes.org/articles/show/whos-inspecting-the-fresh-produce,447629.shtml

Last week I reported my best guess was Mexico as the origin for the latest Salmonella tomato dilemma.

Federal officials are now saying they may never know the source of the latest salmonella tainted tomatoes. So many things come to mind as I scan through the latest news or should I say lack of news.

Why is the FDA testing tomatoes out of Florida, after some officials said tomatoes out of Florida are safe to eat?


Is something very wrong here?

Besides every retailer and wholesale grocer recalling tomatoes to obviously avoid consumer backlash, just what is the outlined process for protecting the consumer?

I don't see anything that resembles a solution in place today. Currently, its an after the fact mess for the FDA to clean up every time an outbreak occurs, but that’s the "system" currently in place.

Eating a raw vegetable or piece of fruit is becoming a game of Russian roulette these days.

Salmonella bacteria live in the intestinal tracts of humans and other animals. The bacteria are transmitted to humans eating foods contaminated with animal feces.

Salmonella bacteria in tomato's have sickened 79,000 consumers since 1990. You would think something would be done to address vulnerability gaps in the current system and if that’s not possible then the best solution is to inspect ALL fresh produce "lots" for pathogens at the receivers warehouse before distribution to the consumer.


Take a look at the current USDA Quality Standards for fresh Tomatoes. Fresh, effective October 1, 1991…Please note these are only grading standards and the old effective dates.

http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5050331

Since we know 79,000 were sickened since 1990 eating raw tomatoes infected with salmonella, then why has the inspection process not changed to protect the food supply?

All fresh produce packed in the field must have a lot number, so it can be traced back to the field. Currently the USDA inspects produce for grading defects (some of which are insect infestation! Yes...it happens and often the product is sold to the consumer).......... If a receiver agrees to buy a load of produce for a firm price per carton and for some reason the product arrives in fair or poor condition, (or the receiver just feels like it) the receiver calls the local USDA office and orders an inspection. The USDA inspector pulls cartons from the load, inspects them for defects and documents individual lot numbers from the cartons. If the inspection indicates an excess of defects as per the USDA established tolerances, then it’s out of grade and the receiver faxes the inspection to the grower. The grower then has the choice to pull the load or have the receiver sell it for 15% commission (in most cases) then return the remaining proceeds to the grower.

Who pays for the inspection?

The receiver does and I have seen often enough where buyers/receivers inspect every load because it’s their objective to void the contracted price. When voided, they sell the load for any price per carton opposed to over the contracted price plus other costs. It limits their cost risk but also alienates the grower to some extent...while the receiver no longer has hard money involved, it’s free!
But it’s a very irresponsible way to do business. When I worked in the industry I properly projected my sales, equated waste and bought the best product I could find when available.

My point is the USDA is already inspecting produce for defects but its time the inspection process be updated. Someone has to pay for the inspections but the industry has to first stop dragging their feet and start inspecting fresh produce for pathogens. Just think of the current system in place and the fresh produce imported into the US. Fresh produce sitting in warehouses to be repacked at a later date is also reason for drastic changes in the inspection process.

Salmonella Tomato Origin May Never be Known

Jun 19, 2008

Federal officials are now saying they may never know

the source of the latest salmonella tainted tomatoes. So many things come to mind as I scan through the latest news or should I say lack of "news".

In addition to today’s news flash that the origin may never be found, the FDA continues to add States to the safe list, free of Salmonella tomatoes.

Is there something very wrong here or is it just me?

1. Why is the FDA testing tomatoes out of Florida, after some officials (well one terminal produce wholesaler president on TV comes to mind) have said tomatoes out of Florida are safe to eat?
2. Why is Northern Florida on the safe to eat list?
3. If you owned the farm where the tainted tomatoes were produced, do you think after several months you would have destroyed or dumped the evidence?
4. What are political leaders doing about this?

It’s all too confusing, even for me. Too many questions and very few answers.

What we do know is the FDA knows little as more people continue to be sickened. I think and other officials know its getting pretty late in the back tracking game to find the genetic fingerprint.

This week the FDA was attacked by a House panel for its handling of recent food-safety violations.

A White House official said the administration is forming a panel on import safety to be chaired by HHSS secretary Mike Leavitt.

"Speaking on condition of anonymity because the group has not been announced, the official said the panel will look for deficiencies and gaps in the system for inspecting imported products and report to President Bush within 60 days. The official said the panel is not aimed solely at China".

Sounds like something I have spent years pounding the table for.

Last week I spoke to an aide of Bart Stupak (D-Mich.) and chairman of the House Energy and Commerce Committee's oversight and investigations subcommittee.

I offered my expertise in the matter of food safety…..

All I can add at this time is my tomato plants are doing fine and I will patiently wait until they bare fruit to eat a raw tomatoes again.

TO BE CONTINUED.

Salmonella Tomatoes

Wednesday, June 11, 2008

Last week I reported my best guess was Mexico as the origin for the latest Salmonella tomato dilemma.

This just in:

Today, Deborah Busemeyer, a spokeswoman for the New Mexico Department of Health stated., "Preliminary information" suggests that to be the case but at this time, the FDA's investigation does not confirm that.


Is it just me or is something wrong with the "system" here?

Besides every retailer and wholesale grocer recalling tomatoes to obviously avoid consumer backlash, just what is the outlined process for protecting the consumer?

I don't see anything that resembles a solution., its an after the fact mess for the FDA to clean up every time.

Thats the "system" currently in place. Totally after the fact and innocent people continue to become very ill. Eating a piece of fruit or vegetable is like playing Russian roulette these days.

Salmonella bacteria lives in the intestinal tracts of humans and other animals. The bacteria are transmitted to humans eating foods contaminated with animal feces.

Salmonella bacteria in tomato's has sickened 79,000 consumers since 1990. You would think something would be done to address vulnerability gaps in the current system and if thats not possible then the best solution is to inspect ALL fresh produce "lots" for pathogens at the receivers warehouse before distribution to the consumer.

All fresh produce packed in the field must have a lot number, so it can be traced back to the field. Currently the USDA inspects produce for grading defects (some of which are insect infestation! Yes...it happens and often the product is still sold to the consumer).......... If a receiver agrees to buy a load of produce for a firm price per carton and for some reason the product arrives in fair or poor condition, (or the receiver just feels like it) the receiver calls the local USDA office and orders an inspection. The USDA inspector pulls cartons from the load, inspects them for defects and documents individual lot numbers from the cartons. If the inspection indicates an excess of defects as per the USDA established tolerances, then its out of grade and the receiver faxes the inspection to the grower. The grower then has the choice to pull the load or have the receiver sell it for 15% commission (in most cases) then return the remaining proceeds to the grower.

Who pays for the inspection?

The receiver does and I have seen often enough where buyers/receivers inspect every load because its their objective to void the contracted price. They then can sell the load for $1 a box opposed to a much higher price. It limits their risk but also alienates the grower...and they no longer have hard money involved, its free!

Its a very irresponsible way to do business. When I worked in the industry I properly projected my usage and just bought the best product I could find most of the time.

My point is the USDA is already there but the inspection process needs lots of updating. Someone has to pay for the the inspections but the industry has to first stop dragging their feet and start inspecting fresh produce for pathogens.

The buddy system between grower and receiver is old, outdated and it leaves the consumer wide open.

Salmonella From Raw Tomatoes AGAIN

June 4th, 2008

Another Salmonella outbreak responsible for more than 57 illnesses in New Mexico and Texas may have spread to many other states, and is linked to raw tomatoes. The FDA is trying to determine if the latest outbreak originated with tomatoes from one grower or one geographic area.

My best guess is Mexico and finding the grower and area is an extremely difficult backtracking task. Health authorities received reports of the 57 New Mexico and Texas Salmonella victims between April 23 and June 1.

April?

I just don’t understand why it’s not mandatory that tomatoes and other past infected fruits and vegetables be inspected properly. If the tomatoes were inspected for infection by the USDA at the receivers’ warehouse, the infection would have been minimal. The inspector documents the lot number on the infected carton and presto, it’s traced back to the shipper, grower and then field of origin.

The Centers for Disease Control (CDC) estimates that Salmonella from raw tomatoes has sickened as many as 79,000 people in 12 multi-state Salmonella outbreaks since 1990.

Take a look at the current USDA Quality Standards for fresh Tomatoes. Fresh, effective October 1, 1991…Please note that these are only grading standards and the effective date!

http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateN&page=FreshMarketVegetableStandards

My question is since we know that 79,000 were sickened since 1990 eating raw tomatoes infected with salmonella, then why has the inspection process not changed to protect the food supply?

In my past post I wrote “In order to protect our food supply, we must address vulnerability gaps in our current system at any point along the distribution chain up to the consumer that would allow accidental contamination of fresh produce”

It’s long over due that raw fruits and vegetables be tested for pathogens like the E. coli bacteria, salmonella, listeria, shigella and hepatitis at the receivers’ warehouse. In 2006, three people died and hundreds got sick from E. coli-contaminated spinach.

Did you notice the effective date grade standards for spinach leaves?

December 27, 1946!

That’s just insane and most consumers don’t have a clue because they never worked in the industry.

Stay Tuned.

Poison Vegtables Can Kill You

Food Safety

In order to protect our food supply, we must address vulnerability gaps in our current system at any point along the distribution chain up to the consumer that would allow accidental contamination of fresh produce.

I am well aware of what they are and can provide solutions to help prevent this ongoing problem.

I spent fifteen years as an Executive Vice President for a major terminal business on the East Coast. My primary responsibility was purchasing millions of dollars in California vegetables a year, including Mexico during the winter.

I know how this works.

I notified the CDC in late 2003 that green onions were the likely source of the hepatitis A outbreak and that they were from Mexico, several days before the FDA banned the importation of green onions into the United States.

Over the years I have followed the recent contamination of tomatoes and more recently spinach. My knowledge is based on experience and facts.

Specific aspects of the industry are severely outdated.

The Federal Government must update regulation of the industry to properly empower the USDA.

I did an interview for a producer/director of film from NY on the subject of food safety issues regarding fresh produce. A local reporter contacted me to contribute to a series of articles on the subject. I spoke to local health department and the CDC during the outbreak of Hepatitis A with Green onions.....

1. Who are you and what experience do you have?

15 years in the produce industry for major terminal wholesaler on East coast. Primary responsibility was purchasing California vegetable deal, multi-millions a year, including Mexico during the winter.


2. What was your experience during the hepatitis breakout with green onions in 2003?

I have to check my notes but I think it was late October 2003 or early November when the media first reported green onions were the likely source of a hepatitis A outbreak.

After doing some research, I notified the local media and told them that green onions were responsible for the outbreak and were being shipped/pulled out of Mexico.

I strongly suspected this to be the case because I was personally responsible for purchasing green Onions out of Mexico and it was winter and during the winter deal, that's what you do.

Originally, they basically called me a crackpot.

Quote: Its people like you that blame everything on Mexico.

I contacted the local health department and the CDC. A few days later the FDA banned importation of Green Onions into the US.

3. What was your experience during the Salmonella outbreak with tomatoes in July 04?

Romas.. "Oh No"

Why are they pre-slicing Roma Tomatoes for food service distribution and not a 6x6 or a 6x7?

Cost efficiency or to meet a contract price?

I did not know that Coronet foods was forced to shut down and I'm almost positive that the FDA found no salmonella contamination in their facility.

I do know that in my experience Coronet foods was about quality and freshness. If you sold Coronet you better make sure the product was right.

Tomatoes are often put to sleep, what I mean is... they are often stored at the coldest temperatures possible without incurring damage in order to manipulate maximum life/profitability

Not shelf life but enough time to the point of sale. In some cases shelf life is short lived after the product is taken out of storage, unless you are chopping them.

You sometimes have a huge spread in pricing or you have a glut of product.

Roma tomatoes in general in my experience are not purchased and sold at the terminal wholesaler/retail level in huge bulk.

Usually when you load a solid truck of tomatoes, only a few hundred cartons are Romas unless your vendor/grower is heavy and you want to help him out, so in some cases you take more than you project you can sell, even if you end up dumping them, selling them at a discount or re-packing them.

I believe that people get sick often from eating old or decayed produce, defects that are hard to see unless you're very well versed. It's a science. Well that's another story.

I have been trying to get the truth out to the consumer and do something really positive with this. My brother is an independent producer in NY (who recently won a NY Emmy) and we talked to writers about the possibility of a series of articles, a book or a documentary on the subject. We got lots of interest but nothing concrete YET.

I think its best that I create a blog on the subject.