Colorado State University Extension
SafeFood Rapid Response Network
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IN THE NEWS
Edited by: Stephanie Wallner, M.S., Mary Schroeder, M.S., R.D, Pat Kendall, Ph.D., R.D., Colorado State - Fall 2006
NATIONWIDE E. COLI OUTBREAK LINKED TO BAGGED SPINACH
In mid-September, an outbreak of serious foodborne illness across more than 20 states prompted grocers and retailers to pull bagged spinach from their shelves, and caused a scare among consumers who use conveniently pre-packaged spinach at home. As of October 6, 2006, 199 cases of E. coli O157:H7 infection across 26 states had been reported to the Centers for Disease Control and Prevention (CDC). Of these, 102 people had been hospitalized, 31 illnesses progressed to Hemolytic Uremic Syndrome (HUS), a serious condition resulting from Escherichia coli infection that can lead to kidney failure, and 3 people affected by the outbreak have died (2 elderly women and 1 toddler). Thus far in Colorado, one case of E. coli O157:H7 infection has been linked to the outbreak and one outbreak strain has been confirmed in a sample of Dole spinach with a "best if used by" date of August 30, 2006.
On September 29, the U.S. Food and Drug Administration (FDA) announced that all spinach implicated in the nationwide outbreak had been traced back to Natural Selection Foods LLC of San Juan Bautista, California, which supplies many other packaging companies including Dole, Earthbound Farm, Trader Joe's, and Ready Pac. Two weeks earlier, Natural Selection Foods had issued a recall of all implicated products. Four other companies also issued recalls because they received the recalled product from Natural Selections. When the initial recalls were announced, the FDA immediately recommended that consumers throw away all bagged, pre-packaged spinach products, and later expanded the recommendation to include fresh unbagged spinach as well. Spinach and salad mixes containing spinach disappeared from grocery store shelves and consumers were urged to avoid fresh spinach until further notice. Since then, the FDA has cleared all spinach grown in states other than California and all spinach grown in California except for that grown in three California counties.
Although E. coli contamination is often associated with undercooked meats such as ground beef, it can be very problematic in fresh produce, such as spinach, raw sprouts, and lettuce, and in unpasteurized juices. E. coli outbreaks have periodically been linked to fresh produce; the recent nationwide outbreak is the 20th episode of foodborne illness caused by spinach or lettuce since 1995. The main symptom of E. coli infection is diarrhea, often with bloody stools and accompanied by stomach cramps. For most healthy people, illness clears up on its own within about a week, but for children, the elderly, and others with compromised immune systems, infection can result in kidney failure and even death. The FDA is currently recommending that persons who have recently consumed spinach and have symptoms of E. coli infection should see a doctor.
While the current outbreak may ultimately be traced back to a specific field(s), the central California regions has a long history of E. coli O157:H7 outbreaks involving leafy greens and the FDA, State of California and industry leaders have begun working together to develop a comprehensive plan designed to minimize the risk of another outbreak due to E. coli O157:H7.
A web page with up-to-date information on the outbreak and product recalls is available at http://www.fda.gov/oc/opacom/hottopics/spinach.html. Information can also be obtained from the FDA consumer inquiry line at 1-888-INFO-FDA or Natural Selection Foods at 1-800-690-3200.
Sources:
- FDA announces findings from investigation of foodborne E. coli O157:H7 outbreak in spinach. U.S. FDA News, Sept. 29, 2006, Available at http://www.fda.gov/bbs/topics/NEWS/2006/NEW01474.html
- Nationwide E. coli O157:H7 outbreak: questions and answers. U.S. FDA, Oct, 1, 2006, Available at: http://www.cfsan.fda.gov/~dms/spinacqa.html
- Ongoing multi-state outbreak of Escherichia coli serotype O157:H7 infections associated with consumption of fresh spinach - U.S. September 2006. MMWR Dispatch, Sept 26, 2006; 55(Dispatch);1-2, Available at http://www.cdc.gov/mmwr/preview/mmwrhtml/mm55d926a1.htm
NEWLY-APPROVED VIRUS FOOD ADDITIVE MAY PROTECT AGAINST LISTERIOSIS
Viruses are not typically considered useful in everyday life, but a certain kind of viruses, called bacteriophages, have recently received approval for a new role in food protection. In mid-August, the Food and Drug Administration (FDA) approved the use of a combination of six bacteriophages developed as a food additive to be sprayed on cold meats and other ready-to-eat poultry products.
Bacteriophages - literally "bacteria eaters" - are viruses that specifically target and attack bacterial cells such as Listeria monocytogenes. Bacteriophages are designed to infiltrate harmful bacteria and destroy them, creating and releasing even more protective phages in the process, which are then able to invade and kill other bacterial cells. The newly-approved virus spray, developed by a company called Intralytix Inc., combines six different bacteriophages because bacteria can become resistant rather quickly. The combination was also created to specifically target and kill Listeria bacteria.
According to the Centers for Disease Control and Prevention (CDC), listeriosis, the infection caused by Listeria monocytogenes bacteria, is thought to cause 2,500 illnesses and 500 deaths each year in the United States. Persons with compromised immunity, including pregnant women and the elderly, are at greatest risk of serious illness and complications from listeriosis. Foods such as ready-to-eat meats and poultry can easily become contaminated with Listeria during the production process, and are often consumed without being heated - so the bacteria are not killed and can be harmful to those with compromised immune systems.
The development of a protective bacteriophage spray may help to reduce illnesses in situations were Listeria contamination could otherwise be difficult to prevent. The virus spray, which has been approved by the FDA as a food additive, is the first of its kind to gain approval. It is designed for use on cold meats and similar products prior to packaging. According to USDA, phage preparation will need to be declared as an ingredient on the label of treated meat or poultry product, e.g., "bacterialphage preparation" or "treated with an antimicrobial solution to reduce microorganisms."
Time will tell whether manufacturers will adopt phage technology and consumers will accept the use of viral sprays on their cold cuts. Meanwhile, scientists are developing another bacteriophage to specifically target Escherichia coli bacteria.
Source: FDA approval of Listeria-specific bacteriophage preparation on ready-to-eat (RTE) meat and poultry products. U.S. FDA Center for Food Safety and Applied Nutrition. August 2006. Available at http://www.cfsan.fda.gov/~dms/opabacqa.html
