Meat Trade News Daily misses only a couple

The Meat Trade News Daily misses only a couple major food safety issues (i.e. outbreaks) in yesterdays summary of ten major food stories in 2009.  In the blog post, titled "USA - Food Safety a Bloody Disgrace," MTND includes: 

1.  Stephanie Smith's E. coli O157:H7 and HUS illness from eating a contaminated Cargill ground beef patty.  Stephanie has sued Cargill for $100,000,000.

2.  Linda Rivera's E. coli O157:H7 and HUS illness from eating contaminated Nestle cookie dough.

3.  Peanut Corporation of America's Salmonella Typhimurium outbreak, remarkable for a lot of things, not least of which the depth of its seemingly utter disdain for the wellbeing of consumers.

4.  The Salmonella Newport (an antibiotic resistant strain) outbreak linked to Cargill ground beef.

5.  President Obama's failure to nominate somebody, despite having served for almost a year--a year marked by, well, see above and below--for the position of Undersecretary of Food Safety at the USDA.

6.  The Milan, Illinois McDonald's Hepatitis A outbreak, lacking only an ounce of intent in its comarability to the actions of PCA and Stewart Parnell.

7.  The Organic Pastures E. coli O157:H7 outbreak linked to raw milk.

8.  The E. coli O157:H7 outbreak linked to JBS beef.

9.  A Chinese court's acceptance of the first lawsuit to arise from the 2008 melamine scandal linked to tainted milk, which killed 6 babies and sickened about 300,000.

10.  The "food fight" sparked by the Center for Science in the Public Interest's report on the ten riskiest foods regulated by the FDA.

A good list.  I would add many more if there was room in a list of ten, but two are certainly worthy of emphasis:

1.  The E. coli O157:H7 outbreak, announced in a Christmas Eve press release, linked to tenderized beef products produced by National Steak and Poultry.

2.  The large Salmonella Saintpaul outbreak from January through April linked to contaminated sprouts.  Ultimately, at least 228 people were sickened in the outbreak from 13 states.

An E. coli free 4th of July

There are a few key elements to having a good 4th of July.  First, don't shoot off your fireworks by hand.  Second, illegal fireworks are fun, but they're illegal for a reason, so see #1 if you're planning to light any M 1000's.  Third, watch the Seattle fireworks from our offices, where you can simultaneously see the shows at the Space Needle, Lake Union, and maybe even Bill's house (Marler, not Gates, though Gates has been known to put on quite a show too)  Finally, and far more importantly than the size or amount of fireworks you light, grill safely.

Sounds easy, right?  Well, it may be, but you can't simply do things the way good ole dad used to do them, thinking "well, i never got sick, so none of my family will either."  Famous last words.

Take the advice of the CDC.  These are important steps to prevent the transmission of foodborne disease . . . to you and your family.  But these steps are stated so plainly as to almost, not quite, but almost lack significance when read by the casual consumer.  

Hopefully, digesting a few additional details will encourage even the casual consumer that these CDC steps to preventing foodborne disease this 4th of July are not some empty mantra.  First, consider the size and lethality of the several known STEC serotypes, including the infamous E. coli O157:H7.  "So small that a million would fit on the head of a pin."  And it is estimated that 15 to 100 individual bacteria are enough to kill you.  The point?  Don't take the issue of cross-contamination (which the CDC strangely addresses with only the example of a plate holding raw hamburgers) lightly.  Have utensils, serving pieces, in fact entire countertops or cutting boards that you use only for raw products; and have another set entirely for cooked products.  Keep in mind that it's not always bacteria on the inside of the burger that kills.

My only other "detail" before wishing you a safe 4th of July is to consider that good ole dad's methods for checking "doneness" need to be trashed along with the contaminated celophane wrap that your ground beef came in.  Color (whether its grey or pink) is not always a reliable indicator of doneness, so you should never rely on it.  What does it take, an extra 15 seconds to go get the meat thermometer and check for internal doneness (160 degrees F)?  You're not doing anything else on the 4th, so you might as well spend it making sure that your kids don't lose their kidneys.  And along with discarding the notion that color is reliable, the manufacturers instructions on pre-formed beef patties shouldn't be relied on exclusively either.  Marler Clark sponsored a very important study