Contra Costa Health Services (CCHS) has now identified two additional people who fell ill soon after eating food from a Thanksgiving charity event in Antioch.
All people who became ill developed symptoms within 24 hours of ingesting food served at the charity event and we don’t expect to see new cases.
These two newly discovered people didn’t seek medical attention and have recovered. There are now 19 total people known to have fallen ill—including three people who died—after eating food served at the Antioch American Legion auditorium, 403 West Sixth St., on Thanksgiving.
Anyone with leftover food from this event should not eat it and throw it away. Anyone who ate food from the Thanksgiving Day event and is now feeling sick should immediately contact their medical provider and also call CCHS at 925-313-6740.
Tests of biological samples from the reported cases came back negative for 21 foodborne diseases, including salmonella, E. coli and norovirus. CCHS is sending samples to the Centers for Disease Control & Prevention (CDC) to test for other agents that are common but testing is not locally available. Results from the CDC tests may not be available for months.
The U.S. Food and Drug Administration announced today that the U.S. Marshals Service seized more than 4 million pounds of product produced by Valley Milk Products LLC (Valley Milk) of Strasburg, Virginia. The company is owned by the Maryland and Virginia Milk Producers Cooperative Association Inc. in Reston, Virginia. The seized products include dry nonfat milk powder and buttermilk powder packaged in 40- and 50-pound bags for further manufacturing and are worth nearly $4 million.
The U.S. Department of Justice filed the complaint, on behalf of the FDA, in the U.S. District Court for the Virginia Western District, alleging that the seized products are adulterated under the Federal Food, Drug, and Cosmetic Act.
During an FDA inspection of Valley Milk from July – September 2016, FDA investigators observed poor sanitary practices and reviewed the company’s records, which showed positive results for Salmonella in the plant’s internal environmental and finished product samples. FDA investigators observed residues on internal parts of the processing equipment after it had been cleaned by the company and water dripping from the ceiling onto food manufacturing equipment. In addition, environmental swabs collected during the inspection confirmed the presence of Salmonella meleagridis on surfaces food came into contact with after being pasteurized. Throughout the investigation, the FDA worked closely with the Virginia Department of Health and Virginia Department of Agriculture and Consumer Services.
“The FDA urged Valley Milk to conduct a voluntary recall of the implicated products,” said Melinda K. Plaisier, the FDA’s associate commissioner for regulatory affairs. “The firm refused to recall and, as a result, we have had to intervene and seize this adulterated food to prevent it from reaching consumers who could be exposed to Salmonella from these products.”
The FDA used a bacterial typing tool called whole genome sequencing (WGS) to link the samples collected in the facility over time. WGS technology can show the relationship among isolates of bacterial pathogens found in the environment, a food source or a person who became ill from consuming contaminated food. The sampling results indicate that the Salmonella strains from 2016 are nearly identical to Salmonella strains found at the company in 2010, 2011 and 2013. These findings of Salmonella meleagridis at the company dating back several years demonstrate the existence of a persistent strain of Salmonella at this facility.
Salmonella is a pathogenic bacterium that can contaminate foods and which may result in gastroenteritis or other serious clinical conditions, including septicemia, arterial infections, endocarditis and septic arthritis. Most people recover from salmonellosis in four to seven days without treatment but about one person in every thousand with salmonellosis dies.
Valley Milk is currently not producing dry powdered milk products. No illnesses linked to Valley Milk products have been reported to date. Consumers can report problems with FDA-regulated products to their district office consumer complaint coordinator.
Clostridium perfringens are bacteria that produce toxins harmful to humans. Clostridium perfringens and its toxins are found everywhere in the environment, but human infection is most likely to come from eating food with Clostridium perfringens in it. Food poisoning from Clostridium perfringens fairly common, but is typically not too severe, and is often mistaken for the 24-hour flu.
The majority of outbreaks are associated with undercooked meats, often in large quantities of food prepared for a large group of people and left to sit out for long periods of time. Because of this, it is sometimes referred to as the “food service germ.” Meat products such as stews, casseroles, and gravy are the most common sources of illness from C. perfringens. Most outbreaks come from food whose temperature is poorly controlled. If food is kept between 70 and 140 F, it is likely to grow Clostridium perfringens bacteria.
People generally experience symptoms of Clostridium perfringens infection 6 to 24 hours after consuming the bacteria or toxins. Clostridium perfringens toxins cause abdominal pain and stomach cramps, followed by diarrhea. Nausea is also a common symptom. Fever and vomiting are not normally symptoms of poisoning by Clostridium perfringens toxins.
Illness from Clostridium perferingens generally lasts around 24 hours, and is rarely fatal.
The Type C strain of Clostridium perfringens can cause a more serious condition called Pig-bel Syndrome. This syndrome can cause death of intestinal cells and can often be fatal.
To prevent infection by Clostridium perfringens, follow the these tips:
- Cook foods containing meat thoroughly
- If keeping foods out, make sure they maintain a temperature of 140 F (60 C)
- When storing food in the refrigerator, divide it into pieces with a thickness of three inches or less so that it cools faster
- Reheat foods to at least 165 F (74 C)
“Clostridium perfringens.” Illinois Department of Public Health. Available at http://www.idph.state.il.us/Bioterrorism/factsheets/clostridium.htm.
Rohrs, Barbara. “Clostridium perfringens.” Ohio State University Extension Family and Consumer Sciences. Available at http://ohioline.osu.edu/hyg-fact/5000/5568.html.