Contact:
Consumer:
714-690-7700
Media
David Rueda
(714) 690-7700
FOR IMMEDIATE RELEASE - December 21, 2011 - Cal Fresco, LLC (“Cal Fresco”) is voluntarily working with the Food and Drug Administration (“FDA”) and California Department of Public Health (“CDPH”) to coordinate a recall of fresh Jalapeño and Serrano chili peppers for potential contamination with Salmonella. The FDA has advised that a random sample of Cal Fresco Jalapeño and Serrano peppers has tested positive for Salmonella.
Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.
The Jalapeño Peppers
The Jalapeño recall is limited to one (1) lot (Lot #205610) containing approximately 18,500 pounds of peppers. The source of the contamination is unknown. The lot was distributed to retail stores within California, Oregon, Washington, Texas and Canada between December 3 and December 5, 2011. The product was shipped in cases under both the Cal Fresco (10 and 25 pound cases) and Grower Alliance (40 pound case) labels. The product is typically sold at the retail level in bulk by weight and has no retail packaging associated with it. All retail suppliers that received this affected lot have been notified and were directed to immediately remove and destroy any remaining product in their inventories.
This recall was the result of a random sampling event on December 12, 2011 by the USDA which revealed the presence of Salmonella on some of the product. Cal Fresco’s recall and traceability program enabled the company to quickly identify the supplier of the affected product, which originated in Mexico. Cal Fresco has ceased the distribution of all produce from this supplier while the FDA, the California Department of Public Health, and the company continue their investigation into the source of the contamination.
Consumers who purchased the above described Jalapeño peppers between the dates of December 3 and December 21, 2011 should contact the store from where they purchased the product and inquire as to whether the affected product was sold by that store location. If so, the customer should discard or return any unused product to that store for a refund.
The Serrano Peppers
Based upon information provided to Cal Fresco by the FDA and CDPH, the Serrano peppers were delivered to a retail distribution center Spokane, Washington on December 8, 2011. The source of the contamination is unknown. This recall was the result of a random USDA sampling of bulk Serrano peppers on December 12 at a Spokane, WA distribution center which revealed the presence of Salmonella in some, but not all, of the sampling. Cal Fresco has a sampling, traceability and recall program in place to detect and prevent the distribution of contaminated product. However, because the USDA Sample and Isolated Pathogen Information Report failed to disclose individual lot numbers, and because the results of that report were not provided to Cal Fresco until December 19, 2011, (five days after the sampling occurred), Cal Fresco must rely on information provided by the FDA and CDPH to trace the contaminated peppers to their source. Based upon that information, Cal Fresco has identified the affected peppers as being part of Lot #205467, originating in Mexico. Cal Fresco has ceased the distribution of all produce from this supplier while the FDA, the California Department of Public Health, and the company continue their investigation into the source of the contamination.
This product is typically sold at the retail level in bulk by weight and has no retail packaging associated with it. All retail suppliers that received this affected product are located in Edmonton, Winnipeg and Vancouver, Canada and Southern California, Alaska, Washington and Dallas, Texas. All retail suppliers who received this product have been notified and were directed to immediately remove and destroy any remaining product in their inventories.
Consumers who purchased the above described Serrano peppers between the dates of December 8 and December 21, 2011 should contact the store from where they purchased the product and inquire as to whether the affected product was sold by that store location. If so, the customer should discard or return any unused product to that store for a refund.
No illnesses have been reported to date. Other than the Jalapeño and Serrano peppers described above, no other Cal Fresco product has been affected by this recall.
Cal Fresco has earned an outstanding safety reputation throughout its operations and has taken immediate precautionary measures to protect public health by issuing this voluntary recall and removing product from the market. Cal Fresco takes its food safety responsibilities very seriously and is working diligently to prevent any further occurrence.
Consumer questions may be directed to Cal Fresco at 714-690-7700 between 5 AM and 1 PM PST.
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RSS Feed for FDA Recalls Information1 [what's this?2]
Photo: Product Labels3
Recalled Product Photos Are Also Available on FDA's Flickr Photostream.4
http://www.fda.gov/Safety/Recalls/ucm284531.htm?source=govdelivery
Thursday, December 22, 2011
Thursday, December 1, 2011
ATTENTION FOOD WORKERS
Beginning January 1, 2012, Grays Harbor County Environmental Health Division will only offer a Food Handlers Class on the FIRST and THIRD Thursdays of the each month.
Registration for the Food Handlers Class will begin at 2:30pm. Class will begin at 3:00pm and end around 4:00pm.
The cost is still $10.00, payable with cash or a check made out to Grays Harbor County. Currently debit and credit cards are not accepted.
Additionally, a Food Handlers Card can be obtained on-line at any time by going to:
To obtain a Food Handlers Card on-line, you must have access to a working printer and a credit or debit card.
There is only one website authorized to provide you with a valid food worker card so please use our links to navigate to the correct website.
If you have any questions about the reduction in the amount of Food Handlers Classes or need more information about the on-line class, please contact us at (360) 249-4413.
Rabies vaccine to be mandatory for pet dogs, cats, and ferrets in Washington
OLYMPIA ¾ New Year, new rule. Pet dogs, cats, and ferrets in the state must be current on their rabies vaccination starting January 1, 2012. This new rule aims to reduce the number of rabies exposures in Washington.
Rabies is one of the oldest and most deadly diseases. Every year in Washington, several hundred people have to get the series of rabies shots because of possible exposure to the rabies virus. Vaccinating pets prevents them from getting rabies and helps protect you and your family, too.
The Department of Health Zoonotic Disease program (www.doh.wa.gov/ehp/ts/ZOO.HTM) says the new rule requires owners of dogs, cats, and ferrets to have their pets vaccinated against rabies. Many cities and counties require rabies vaccinations for some pets, but vaccinations have never been required by the state. Vaccinating pets is one of the most effective ways of preventing rabies. People should talk to their veterinarian about vaccinations and rabies prevention.
In Washington, bats are the primary source of rabies. Each year many bats test positive for rabies across the state. Pet encounters with sick bats are one of the primary ways pets are exposed to rabies, and their owners can be exposed when they take the bats away from their pets. Cats are the most commonly affected domestic animal nationwide, with twice as many cats testing positive for rabies as dogs.
Coming into contact with an infected bat could be life-threatening without post-exposure rabies vaccination. People should never handle a bat; it may be infected with rabies. If you’re exposed to rabies you must get treatment immediately. Once symptoms develop it’s too late. The most recent human rabies cases in the state were in 1995 and 1997, and the last domestic animal in Washington to test positive was a cat in 2002.
There was a time early in our state’s history when rabies was rampant in King and Pierce counties, with numerous animals and people contracting the disease. Since rabies vaccinations began many years ago there’s been a dramatic decrease in animal rabies cases.
In many countries worldwide, rabies occurs widely in domestic animals, especially dogs. Animals imported from these countries are a potential risk of exposure to other pets and people. State and federal rules are in place to ensure that imported animals have proper vaccinations and medical records
.
The Department of Health website (www.doh.wa.gov) is your source for a healthy dose of information. Also, find us on Facebook and follow us on Twitter.
Rabies is one of the oldest and most deadly diseases. Every year in Washington, several hundred people have to get the series of rabies shots because of possible exposure to the rabies virus. Vaccinating pets prevents them from getting rabies and helps protect you and your family, too.
The Department of Health Zoonotic Disease program (www.doh.wa.gov/ehp/ts/ZOO.HTM) says the new rule requires owners of dogs, cats, and ferrets to have their pets vaccinated against rabies. Many cities and counties require rabies vaccinations for some pets, but vaccinations have never been required by the state. Vaccinating pets is one of the most effective ways of preventing rabies. People should talk to their veterinarian about vaccinations and rabies prevention.
In Washington, bats are the primary source of rabies. Each year many bats test positive for rabies across the state. Pet encounters with sick bats are one of the primary ways pets are exposed to rabies, and their owners can be exposed when they take the bats away from their pets. Cats are the most commonly affected domestic animal nationwide, with twice as many cats testing positive for rabies as dogs.
Coming into contact with an infected bat could be life-threatening without post-exposure rabies vaccination. People should never handle a bat; it may be infected with rabies. If you’re exposed to rabies you must get treatment immediately. Once symptoms develop it’s too late. The most recent human rabies cases in the state were in 1995 and 1997, and the last domestic animal in Washington to test positive was a cat in 2002.
There was a time early in our state’s history when rabies was rampant in King and Pierce counties, with numerous animals and people contracting the disease. Since rabies vaccinations began many years ago there’s been a dramatic decrease in animal rabies cases.
In many countries worldwide, rabies occurs widely in domestic animals, especially dogs. Animals imported from these countries are a potential risk of exposure to other pets and people. State and federal rules are in place to ensure that imported animals have proper vaccinations and medical records
.
The Department of Health website (www.doh.wa.gov) is your source for a healthy dose of information. Also, find us on Facebook and follow us on Twitter.
####
Monday, September 26, 2011
National Take Back Initiative.
Hoquiam, WA - On Saturday, October 29th, 2011, the Hoquiam Police Department in conjunction with the Drug Enforcement Administration (DEA), will be hosting a collection site for the National Take Back Initiative.
This program is designed to assist those who wish to dispose of unused/unwanted Pharmaceutical Drugs. Controlled, non-controlled, and over the counter substances will be collected. This program is anonymous and no questions or identification will be requested by law enforcement. Participants may dispose of medication in its original container or my remove the medication from its original container and place them in a disposal box provided at the site.
The first of these programs took place in September of 2009, Hoquiam Police Chief Jeff Meyers tells KBKW their drop site collected 89 pounds of unwanted pharmaceuticals in four hours, however Meyers said "Currently there is no mechanism to return controlled substances or prescription medications other than to law enforcement, we're the only ones who can legally collect it."
Intra-venous solutions, injectibles, syringes, or medical waste WILL NOT be accepted due to potential hazard posed by blood-borne pathogens.
Illicit substances such as marijuana or methamphetamine are not part of the initiative.
The Hoquiam site will be located at the front entrance to the HPD building and will be open from 10am till 2pm.
This program is designed to assist those who wish to dispose of unused/unwanted Pharmaceutical Drugs. Controlled, non-controlled, and over the counter substances will be collected. This program is anonymous and no questions or identification will be requested by law enforcement. Participants may dispose of medication in its original container or my remove the medication from its original container and place them in a disposal box provided at the site.
The first of these programs took place in September of 2009, Hoquiam Police Chief Jeff Meyers tells KBKW their drop site collected 89 pounds of unwanted pharmaceuticals in four hours, however Meyers said "Currently there is no mechanism to return controlled substances or prescription medications other than to law enforcement, we're the only ones who can legally collect it."
Intra-venous solutions, injectibles, syringes, or medical waste WILL NOT be accepted due to potential hazard posed by blood-borne pathogens.
Illicit substances such as marijuana or methamphetamine are not part of the initiative.
The Hoquiam site will be located at the front entrance to the HPD building and will be open from 10am till 2pm.
Tuesday, September 13, 2011
Protect Your Ground Water Day
September 13, 2011
Everyone can and should do something to protect groundwater. Why? Because we all have a stake in maintaining groundwater quality and quantity. With this in mind, the National Ground Water Association (NGWA) has created “Protect Your Ground Water Day.”
For starters, 95 percent of all available freshwater comes from aquifers underground. Being a good steward of groundwater just makes sense. Not only that, most surface water bodies are connected to groundwater so how you impact groundwater matters. Furthermore, many public water systems draw all or part of their supply from groundwater, so protecting the resource protects the public water supply and lowers treatment costs.
But, groundwater and source water protection isn’t just a job for the professionals. “Every person can do something to protect groundwater in their local area—from not polluting it to using water wisely,” says Cliff Treyens, NGWA director of public awareness. “This day is intended to give every person an action step he or she can take.”
If you own a well to provide water for your family, farm, or business, groundwater protection is doubly important. As a well owner, you are the manager of your own water system. Protecting groundwater will help reduce risks to your water supply.
Learn more about groundwater by visiting the NGWA website at www.ngwa.org. More information about Protect Your Ground Water Day may be found at www.ngwa.org/Events-Education/groundwater-day/Pages/default.aspx.
Tuesday, September 6, 2011
September is Food Safety Education Month
Food Safety Myths
Myth: Leftovers are safe to eat if they look and smell okay.
FACT: Most people would not choose to eat spoiled, smelly food. However, if they did, they would not necessarily get sick. This is because there are different types of bacteria - some cause illness in people and others don’t. The types of bacteria that do cause illness don't affect the taste, smell, or appearance of food. This is why it's important to freeze or toss refrigerated leftovers within 3-4 days. If you are unsure of how long your leftovers have been sitting in the refrigerator, don’t take the risk - when in doubt, throw it out!
Myth: If you drop food on the floor and pick it up within five seconds, it's safe to eat.
FACT: The "five-second rule," or other timed variations, doesn't prevent bacteria and other germs from getting on fallen food. If you can't wash the food that has fallen on the floor, don't eat it. Sometimes adults, often jokingly, say this myth in front of children. It's important to teach children that the "five-second rule" isn't true and that they shouldn't eat food that has fallen on the floor.
Myth: Meat is cooked when the juices run clear and hamburger is done when the middle turns brown.
FACT: Using color isn't a good way to determine whether meat has been cooked to a safe internal temperature. It's how much heat is in the middle of the meat that matters. The only way to know that meat has been cooked to a safe internal temperature is to use a food thermometer. Be sure to cook meats to the following minimum internal temperatures:
Whole or ground turkey, chicken, or other poultry: 165 degrees F.
Ground beef, pork, hamburger, or egg dishes: 160 degrees F.
Whole cuts (roasts, steaks, chops) of beef, pork, veal, and lamb: 145 degrees. Allow the meat to "rest" for 3 minutes before cutting or eating.
Hot dogs, sausages: 165 degrees F.
Fish: 145 degrees F.
Myth: The last meal I ate is what caused my foodborne illness (food poisoning).
FACT: Except for some toxins and viruses, most harmful microorganisms take longer than a few hours to make you sick. Symptoms of foodborne illness can start anywhere from a few hours to several weeks after eating contaminated food. So don't be so quick to blame your illness on the restaurant you ate at today for lunch - you may have gotten sick from something you ate a few days ago. Contact your local health department if you suspect you have a foodborne illness or want to file a complaint about unsafe food handling practices at a restaurant.
Myth: You shouldn't put hot foods in the refrigerator.
FACT: Hot food can be placed in the refrigerator. Large amounts of food should be divided into small portions and put in shallow containers for quicker cooling in the refrigerator. Perishable foods should be put in a refrigerator that is 40 degrees or below within 2 hours of preparation. If you leave food out to cool and forget about it after 2 hours, throw it away. Bacteria can grow rapidly on food left out at room temperature for more than 2 hours. If food is left out in a room our outdoors where the temperature is 90 degrees F or hotter, food should be refrigerated or discarded within just 1 hour.
Myth: If you let food sit out more than 2 hours, you can make it safe by reheating it really hot.
FACT: Some bacteria, such as staphylococcus (staph) and Bacillus cereus, produce toxins not destroyed by high cooking temperatures. Refrigerate perishable foods within 2 hours in a refrigerator temperature of 40 degrees or below.
Myth: Freezing foods kills harmful bacteria that can cause foodborne illness.
FACT: Bacteria can survive freezing temperatures. Freezing isn't a method for making foods safe to eat. When food is thawed, bacteria can still be present and may begin to multiply. Cooking food to the proper internal temperature is the best way to kill harmful bacteria.
Myth: Plastic or glass cutting boards don't hold harmful bacteria like wood cutting boards do.
FACT: Any type of cutting board can hold harmful bacteria on its surface. Regardless of the type of cutting board you use, it should be washed and sanitized after each use. Solid plastic, tempered glass, sealed granite, and hardwood cutting boards are dishwasher safe. However, wood laminates don't hold up well in the dishwasher. Once any type of cutting board becomes excessively worn or develops hard-to-clean grooves, they should be discarded.
Myth: I don't need to wash my fruits or vegetables if I am going to peel them.
FACT: You should wash fresh fruits and vegetables under running tap water just before eating, cutting, or cooking. Harmful bacteria could be on the outside of the produce. If you peel or cut it without first washing it, the bacteria could be transferred to the part you eat. Wash delicate produce such as grapes or lettuce under cool running water. Blot dry with a clean cloth towel or paper towel. Rub firm-skin fruits and vegetables under running tap water or scrub with a clean produce brush. Never use detergent or bleach to wash fresh fruits or vegetables.
Myth: This food is local, organic, or natural, so it's safe.
FACT: Organic and locally grown foods may have environmental benefits such as using less pesticides, fertilizers, and fossil-fuels. But these foods, like others, can be exposed to harmful bacteria during the growing and harvesting process. It's important for farmers and distributors to use good sanitary practices to minimize food contamination. Consumers should always prepare and cook food properly, no matter where it's from.
Myth: I don't need to wash my hands since I used hand sanitizing gel.
FACT: Although hand sanitizers can effectively kill some germs on your hands, they do little to reduce surface tension between your skin and dirt, grease, and germs. The sanitizer only has an effect on the outer layer of film on your hands. The best way to clean your hands is to first wet your hands with warm water, lather with soap for at least 20 seconds, rinse with warm water, then dry with a clean towel.
Myth: I've never been sick from the food I prepare so I don't need to worry about feeding it to others.
FACT: Some people have a greater risk for foodborne illnesses. A food you can safely eat might make others sick. People with a higher risk for foodborne illness include infants, young children, pregnant women, older adults, people with weakened immune systems, and individuals with certain chronic diseases.
Myth: The worst that could happen to you with a foodborne illness is an upset stomach.
FACT: The majority of foodborne illness cases are mild and cause symptoms for only a day or two. But a foodborne illness can cause more than just an upset stomach. Other common symptoms include fever, diarrhea, vomiting, and dehydration - sometimes these symptoms are severe and require medical attention. Less common, but possible severe conditions of foodborne illness include paralysis, meningitis, and death.
Myth: Leftovers are safe to eat if they look and smell okay.
FACT: Most people would not choose to eat spoiled, smelly food. However, if they did, they would not necessarily get sick. This is because there are different types of bacteria - some cause illness in people and others don’t. The types of bacteria that do cause illness don't affect the taste, smell, or appearance of food. This is why it's important to freeze or toss refrigerated leftovers within 3-4 days. If you are unsure of how long your leftovers have been sitting in the refrigerator, don’t take the risk - when in doubt, throw it out!
Myth: If you drop food on the floor and pick it up within five seconds, it's safe to eat.
FACT: The "five-second rule," or other timed variations, doesn't prevent bacteria and other germs from getting on fallen food. If you can't wash the food that has fallen on the floor, don't eat it. Sometimes adults, often jokingly, say this myth in front of children. It's important to teach children that the "five-second rule" isn't true and that they shouldn't eat food that has fallen on the floor.
Myth: Meat is cooked when the juices run clear and hamburger is done when the middle turns brown.
FACT: Using color isn't a good way to determine whether meat has been cooked to a safe internal temperature. It's how much heat is in the middle of the meat that matters. The only way to know that meat has been cooked to a safe internal temperature is to use a food thermometer. Be sure to cook meats to the following minimum internal temperatures:
Whole or ground turkey, chicken, or other poultry: 165 degrees F.
Ground beef, pork, hamburger, or egg dishes: 160 degrees F.
Whole cuts (roasts, steaks, chops) of beef, pork, veal, and lamb: 145 degrees. Allow the meat to "rest" for 3 minutes before cutting or eating.
Hot dogs, sausages: 165 degrees F.
Fish: 145 degrees F.
Myth: The last meal I ate is what caused my foodborne illness (food poisoning).
FACT: Except for some toxins and viruses, most harmful microorganisms take longer than a few hours to make you sick. Symptoms of foodborne illness can start anywhere from a few hours to several weeks after eating contaminated food. So don't be so quick to blame your illness on the restaurant you ate at today for lunch - you may have gotten sick from something you ate a few days ago. Contact your local health department if you suspect you have a foodborne illness or want to file a complaint about unsafe food handling practices at a restaurant.
Myth: You shouldn't put hot foods in the refrigerator.
FACT: Hot food can be placed in the refrigerator. Large amounts of food should be divided into small portions and put in shallow containers for quicker cooling in the refrigerator. Perishable foods should be put in a refrigerator that is 40 degrees or below within 2 hours of preparation. If you leave food out to cool and forget about it after 2 hours, throw it away. Bacteria can grow rapidly on food left out at room temperature for more than 2 hours. If food is left out in a room our outdoors where the temperature is 90 degrees F or hotter, food should be refrigerated or discarded within just 1 hour.
Myth: If you let food sit out more than 2 hours, you can make it safe by reheating it really hot.
FACT: Some bacteria, such as staphylococcus (staph) and Bacillus cereus, produce toxins not destroyed by high cooking temperatures. Refrigerate perishable foods within 2 hours in a refrigerator temperature of 40 degrees or below.
Myth: Freezing foods kills harmful bacteria that can cause foodborne illness.
FACT: Bacteria can survive freezing temperatures. Freezing isn't a method for making foods safe to eat. When food is thawed, bacteria can still be present and may begin to multiply. Cooking food to the proper internal temperature is the best way to kill harmful bacteria.
Myth: Plastic or glass cutting boards don't hold harmful bacteria like wood cutting boards do.
FACT: Any type of cutting board can hold harmful bacteria on its surface. Regardless of the type of cutting board you use, it should be washed and sanitized after each use. Solid plastic, tempered glass, sealed granite, and hardwood cutting boards are dishwasher safe. However, wood laminates don't hold up well in the dishwasher. Once any type of cutting board becomes excessively worn or develops hard-to-clean grooves, they should be discarded.
Myth: I don't need to wash my fruits or vegetables if I am going to peel them.
FACT: You should wash fresh fruits and vegetables under running tap water just before eating, cutting, or cooking. Harmful bacteria could be on the outside of the produce. If you peel or cut it without first washing it, the bacteria could be transferred to the part you eat. Wash delicate produce such as grapes or lettuce under cool running water. Blot dry with a clean cloth towel or paper towel. Rub firm-skin fruits and vegetables under running tap water or scrub with a clean produce brush. Never use detergent or bleach to wash fresh fruits or vegetables.
Myth: This food is local, organic, or natural, so it's safe.
FACT: Organic and locally grown foods may have environmental benefits such as using less pesticides, fertilizers, and fossil-fuels. But these foods, like others, can be exposed to harmful bacteria during the growing and harvesting process. It's important for farmers and distributors to use good sanitary practices to minimize food contamination. Consumers should always prepare and cook food properly, no matter where it's from.
Myth: I don't need to wash my hands since I used hand sanitizing gel.
FACT: Although hand sanitizers can effectively kill some germs on your hands, they do little to reduce surface tension between your skin and dirt, grease, and germs. The sanitizer only has an effect on the outer layer of film on your hands. The best way to clean your hands is to first wet your hands with warm water, lather with soap for at least 20 seconds, rinse with warm water, then dry with a clean towel.
Myth: I've never been sick from the food I prepare so I don't need to worry about feeding it to others.
FACT: Some people have a greater risk for foodborne illnesses. A food you can safely eat might make others sick. People with a higher risk for foodborne illness include infants, young children, pregnant women, older adults, people with weakened immune systems, and individuals with certain chronic diseases.
Myth: The worst that could happen to you with a foodborne illness is an upset stomach.
FACT: The majority of foodborne illness cases are mild and cause symptoms for only a day or two. But a foodborne illness can cause more than just an upset stomach. Other common symptoms include fever, diarrhea, vomiting, and dehydration - sometimes these symptoms are severe and require medical attention. Less common, but possible severe conditions of foodborne illness include paralysis, meningitis, and death.
Tuesday, August 2, 2011
CDC: 1 death, 76 illnesses linked to ground turkey
By MARY CLARE JALONICK and LINDSEY TANNER
WASHINGTON —
Federal officials say one person has died from salmonella poisoning that appears to be linked to eating ground turkey, but the government is still investigating who produced the meat and has not initiated a recall.
Seventy-six people in 26 states have been made sick from the same strain of the disease. The CDC did not say where the person who died became sick and released no details about the death.
The illnesses date back to March, and the CDC said Monday that cultures of ground turkey from four retail locations between March 7 and June 27 showed salmonella contamination, though those are not specifically linked to the illnesses. The agency said preliminary information showed that three of those samples have been linked to the same production establishment but did not name the retailers or the manufacturers.
The Agriculture Department oversees meat safety and would be the agency to announce a recall. The department sent out an alert about the illnesses late last week telling consumers to properly cook their turkey, which can decrease the chances of salmonella poisoning. But the department has not given consumers any further warnings about the source of the tainted meat.
USDA's Food Safety and Inspection Service "has not linked these illnesses to a particular brand, product, or establishment, and therefore has not issued a recall," spokesman Brian Mabry said Tuesday. "We are continuing to investigate this situation."
The CDC said it and USDA were "vigorously working to identify the specific contaminated product or products that are causing illnesses and will update the public on the progress of this investigation as information becomes available."
Food safety advocate Bill Marler, an attorney who has represented victims of the nation's biggest food-borne illness outbreaks, said he believes the three positive samples should prompt a recall.
"Consumers have no idea what to do except not eat ground turkey," he said.
The illnesses are spread all over the country. The states with the highest number sickened were Michigan and Ohio, 10 illnesses each, while nine illnesses were reported in Texas. Illinois had seven, California six and Pennsylvania five.
The remaining states have between one and three reported illnesses linked to the outbreak, according to the CDC: Alabama, Arizona, Georgia, Iowa, Indiana, Kentucky, Louisiana, Massachusetts, Minnesota, Missouri, Mississippi, North Carolina, Nebraska, Nevada, New York, Oklahoma, Oregon, South Dakota, Tennessee and Wisconsin.
A chart on the CDC's website shows cases have occurred every month since early March, with spikes in May and early June. The latest reported cases were in mid-July, although the CDC said some recent cases may not have been reported yet.
University of Pennsylvania bioethicist Art Caplan said the government's handling of the outbreak raises ethical questions about why the public wasn't warned sooner.
"You've got to protect the public health. That's their first and primary value - not industry, not any other goal. They have to warn as quickly as they think there's reasonable evidence for concern," Caplan said.
He said that uncertainty about the outbreak's source might explain the long silence, but added, "the moral duty is to really get the word out as soon as you have evidence of a problem."
CDC spokeswoman Lola Russell said Tuesday it can take three to four weeks to confirm one case. Identifying an outbreak can take considerably longer than that when cases of foodborne illness occur sporadically, in several states, as has happened in the current outbreak, she said.
Russell said the CDC isn't advising the public to avoid eating ground turkey, but does urge people to cook it properly.
Ground turkey is considered safe to eat when the internal temperature reaches 165 degrees. For turkey patties or burgers, internal temperatures on each side should be measured.
Other government advice:
-Refrigerate raw meat and poultry within two hours after purchase, one hour if temperatures in the house exceed 90 F.
-Refrigerate cooked meat and poultry within two hours after cooking.
-Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry.
The CDC estimates that 50 million Americans each year get sick from food poisoning, including about 3,000 who die. Salmonella causes most of these cases and federal health officials say they've made virtually no progress against it.
The most common symptoms of salmonella are diarrhea, abdominal cramps and fever within eight hours to 72 hours of eating a contaminated product. It is life-threatening to some with weakened immune systems.
Salmonella infections may last about a week and often don't require treatment other than drinking plenty of water and other fluids. Sometimes antibiotics are used when the infection spreads from the intestines. The CDC says some salmonella bacteria have become drug-resistant because of antibiotics used to promote livestock growth.
One of the largest outbreaks last year involved salmonella-tainted eggs that may have sickened as many as 56,000. About 2,000 illnesses were reported, but CDC estimates that only a fraction of illnesses are reported in most outbreaks.
In April, Jennie-O Turkey Store, a division of Hormel, recalled almost 55,000 pounds of frozen, raw turkey burger products linked to an outbreak of a different strain of salmonella. The CDC said then that 12 people were sickened in 10 states.
WASHINGTON —
Federal officials say one person has died from salmonella poisoning that appears to be linked to eating ground turkey, but the government is still investigating who produced the meat and has not initiated a recall.
Seventy-six people in 26 states have been made sick from the same strain of the disease. The CDC did not say where the person who died became sick and released no details about the death.
The illnesses date back to March, and the CDC said Monday that cultures of ground turkey from four retail locations between March 7 and June 27 showed salmonella contamination, though those are not specifically linked to the illnesses. The agency said preliminary information showed that three of those samples have been linked to the same production establishment but did not name the retailers or the manufacturers.
The Agriculture Department oversees meat safety and would be the agency to announce a recall. The department sent out an alert about the illnesses late last week telling consumers to properly cook their turkey, which can decrease the chances of salmonella poisoning. But the department has not given consumers any further warnings about the source of the tainted meat.
USDA's Food Safety and Inspection Service "has not linked these illnesses to a particular brand, product, or establishment, and therefore has not issued a recall," spokesman Brian Mabry said Tuesday. "We are continuing to investigate this situation."
The CDC said it and USDA were "vigorously working to identify the specific contaminated product or products that are causing illnesses and will update the public on the progress of this investigation as information becomes available."
Food safety advocate Bill Marler, an attorney who has represented victims of the nation's biggest food-borne illness outbreaks, said he believes the three positive samples should prompt a recall.
"Consumers have no idea what to do except not eat ground turkey," he said.
The illnesses are spread all over the country. The states with the highest number sickened were Michigan and Ohio, 10 illnesses each, while nine illnesses were reported in Texas. Illinois had seven, California six and Pennsylvania five.
The remaining states have between one and three reported illnesses linked to the outbreak, according to the CDC: Alabama, Arizona, Georgia, Iowa, Indiana, Kentucky, Louisiana, Massachusetts, Minnesota, Missouri, Mississippi, North Carolina, Nebraska, Nevada, New York, Oklahoma, Oregon, South Dakota, Tennessee and Wisconsin.
A chart on the CDC's website shows cases have occurred every month since early March, with spikes in May and early June. The latest reported cases were in mid-July, although the CDC said some recent cases may not have been reported yet.
University of Pennsylvania bioethicist Art Caplan said the government's handling of the outbreak raises ethical questions about why the public wasn't warned sooner.
"You've got to protect the public health. That's their first and primary value - not industry, not any other goal. They have to warn as quickly as they think there's reasonable evidence for concern," Caplan said.
He said that uncertainty about the outbreak's source might explain the long silence, but added, "the moral duty is to really get the word out as soon as you have evidence of a problem."
CDC spokeswoman Lola Russell said Tuesday it can take three to four weeks to confirm one case. Identifying an outbreak can take considerably longer than that when cases of foodborne illness occur sporadically, in several states, as has happened in the current outbreak, she said.
Russell said the CDC isn't advising the public to avoid eating ground turkey, but does urge people to cook it properly.
Ground turkey is considered safe to eat when the internal temperature reaches 165 degrees. For turkey patties or burgers, internal temperatures on each side should be measured.
Other government advice:
-Refrigerate raw meat and poultry within two hours after purchase, one hour if temperatures in the house exceed 90 F.
-Refrigerate cooked meat and poultry within two hours after cooking.
-Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry.
The CDC estimates that 50 million Americans each year get sick from food poisoning, including about 3,000 who die. Salmonella causes most of these cases and federal health officials say they've made virtually no progress against it.
The most common symptoms of salmonella are diarrhea, abdominal cramps and fever within eight hours to 72 hours of eating a contaminated product. It is life-threatening to some with weakened immune systems.
Salmonella infections may last about a week and often don't require treatment other than drinking plenty of water and other fluids. Sometimes antibiotics are used when the infection spreads from the intestines. The CDC says some salmonella bacteria have become drug-resistant because of antibiotics used to promote livestock growth.
One of the largest outbreaks last year involved salmonella-tainted eggs that may have sickened as many as 56,000. About 2,000 illnesses were reported, but CDC estimates that only a fraction of illnesses are reported in most outbreaks.
In April, Jennie-O Turkey Store, a division of Hormel, recalled almost 55,000 pounds of frozen, raw turkey burger products linked to an outbreak of a different strain of salmonella. The CDC said then that 12 people were sickened in 10 states.
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