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October 2006 The FDA issued two separate alerts recently about foodborne illnesses, one originating in spinach and the other originating in clams and oysters in the Pacific Northwest. As of press time last month, state and federal health officials were still working to determine whether spinach associated with a nationwide outbreak of Escherichia coli O157:H7 was to blame in the deaths of at least three people. Robert Brackett, PhD, director of FDA’s Center for Food Safety and Applied Nutrition, urged people to avoid bagged spinach until further notice and urged anyone that has recently consumed bagged spinach and had foodborne illness symptoms to seek health care assistance immediately. Three companies from California that sell bagged spinach recalled their product after an epidemiological investigation led health officials to the source of the contamination. California state public health officials said the possible sources of the spinach outbreak were Monterey, San Benito and Santa Clara counties. As of Sept. 25, two weeks after the first reports of E. coli, the CDC reported 171 E. coli cases. The outbreak was linked to the death of a 77-year-old woman from Wisconsin. Federal health officials were also investigating the outbreak’s link to two other deaths – a 2-year-old Idaho boy and a Maryland woman, according to reports on CNN. Almost three-quarters of those infected were women (103) and 5% were children younger than 5. Several companies, including Natural Selection Foods LLC of San Juan Bautista, California, Pacific Coast Fruit Co., Dole, S.T. Produce, River Ranch Fresh Foods and RLB Food Distributors recalled their products in light of the outbreak. In related news last month, FDA officials also were warning people about clams and oysters from the Pacific Northwest because of an increase of gastrointestinal illnesses due to Vibrio parahaemolyticus bacterium. A recent increase in illnesses is linked to consumption of raw clams and oysters from the Pacific Northwest region of the United States. The illnesses, which can cause septicemia in the elderly and people with a weakened immune system, have been associated with the bacterium. The FDA and CDC have combined their efforts for further investigation, Brackett said. Both institutions advised consumers to thoroughly cook clams and oysters whether the shellfish are from the Pacific Northwest region or elsewhere in order to reduce the risk of infection or foodborne illness. Since August, there have been 72 diagnosed cases and 105 possible cases of Vibrio parahaemolyticus in New York, Oregon and Washington state. Shellfish control authorities have closed clam and oyster harvest areas in Washington, and officials from that area have recalled all oysters in shells from that state. The FDA has been working with shellfish authorities to make sure all oysters from specific areas are recalled. In the meantime, consumers should return oysters to retailers where they were purchased, according to the statement. Consumers have been advised to always order fully-cooked clams and oysters from restaurants. For clams and oysters in the shell, consumers should purchase the shellfish with closed shells and cook them until the shells open by themselves. Shucked clams and oysters must be cooked between three and 10 minutes depending on the cooking style. More information about clams and oysters can be found on the FDA’s Web site. For more information: |
