Sludge Watch ==> FDA Warning - Be careful with your food

[Maureen Reilly]

Sludgewatch Admin:

Here is a trio of stories on the recent salmonella produce outbreak on the 
back of the E coli 0157 spinach outbreak.  When California authorities allow 
sewage effluent to be used to water produce crops - even certified organic 
crops, I have to wonder why any consumer would be interested in buying it.

There is no 'point of use' testing on the sewage effluent that is sprayed on 
spinach in the Salinas Valley according to permitting authorities.  Ouch!  
What comes out of a 22 mile pipeline could be quite different than what went 
into it.  And California 'Title 22' water isn't tested for pharmaceuticals, 
hormones, surfactants or any of the other dangerous compounds that can slip 
through tertiary treatment.


The little bracketted commentaries that shoot through these stories are 
courtesy of Doug Powell, Food Safety Director in Kansas University (formerly 
at Guelph University, Ontario).  I'm with Doug on this.

What is happening is that food safety is being privatized.  Arrangements 
between the big grocery chains and the farm producer about produce 
fertilization, pesticide protocol, storage, packaging..etc are secret 
contracts.  We see that this approach is not working.

And no number of 'closed door meetings' will help reassure the public.  We 
need meaningful legislated food safety requirements, with enforcement, with 
trace back, recall, and public oversight.
If the public knew that fields of fresh packaged lettuce were irrigated with 
sewage effluent, or that the potato field was previously spread with sludge 
would not buy this produce.  Disclosure is critical to good safety.

All those people sick and dead from E.coli...why is there no public inquiry? 
We have a right to know what happened.
...................................................................................





Warning: Be careful with your food
02.nov.06
Weirton Daily Times (West Virginia)
Angel Rae Hill
http://www.weirtondailytimes.com/news/articles.asp?articleID=3334
NEW CUMBERLAND — Since news of a salmonella outbreak came out this week, the 
Hancock County West Virginia University (WVU) Extension Service wants people 
to be aware of safeguards they can take.
“Wash your produce and buy locally when you can,” Hancock County WVU 
Extension Agent Leanne Moorman said. “The problem is coming from the foreign 
countries (like California - dp) — they don’t have the regulations as the 
United States.”
She said the growing season for the majority of the United States’ produce 
is coming to an end, and a lot the produce in the stores are from foreign 
countries. Some of these foreign countries irrigate with contaminated water, 
and the water dries on the produce.
Moorman said people just need to wash their produce well to get rid of the 
contamination. (wow -- dp)
Moorman encourages people to buy their produce from local farms, stating, "I 
personally inspect the farms that sell at our farmers’ markets. I know their 
procedures and practices, and they wouldn’t do anything to jeopardized their 
business. Our area farms put out good quality products.”
The extension sponsored farmers’ markets in Chester, Weirton and Wellsburg 
are over for the year, and they run from July through October. Moorman said 
it is good more people are turning to fresh produce instead of eating 
vegetables from a can, because it’s more healthy, but people have to 
remember to wash the vegetables and fruits sitting in their kitchens.






Keep public in food-safety loop
02.nov.06
The Californian
http://www.californianonline.com/apps/pbcs.dll/article?AID=/20061102/OPINION01/611020324/1014/OPINION
A collection of farm industry leaders, scientists and public officials 
emerged from a closed-door session in Salinas Friday confident that they can 
restore the image of spinach and other leaf-green produce following the E. 
coli outbreak that sickened 200 people and killed three in September.
If they expect to get anywhere with skeptical consumers and nurse the 
spinach market back to health, these leaders had better kick those closed 
doors wide open. Keeping the public in the loop and not guessing about new 
food-safety practices will go a long way toward winning back consumers. You 
can bet that the leafy-green-eating public will be hungry for information as 
to how the farm industry can guarantee safer spinach products.
Presumably, the Salinas Valley ag industry is already working on consumer 
attitudes with respect to food safety guidelines government officials have 
requested. Those companies that are straightforward with their message and 
can assure us their products are safe will be the first to regain consumer 
trust - and their footing in the marketplace.
The recent investigation into the E. coli outbreak that caused the deaths, a 
voluntary recall of bagged spinach and cost the industry at least $100 
million, had a silver lining. The investigation was one of the most thorough 
probes ever conducted by state and federal officials. It helped illuminate 
concerns with a specific point along the food-supply chain - the crops, 
particularly contamination of the water supply by wild pigs. It's a relief 
to find the human element from harvesting to salad bagging, though at risk, 
does not appear to be at fault.
It's clear that now more than ever the crop fields are the first line of 
defense of food safety and standards must be raised.
The ag industry and the government are working on more reliable standards 
for food-safety practices. As a safety plan is finalized that message must 
get out by way of a national media campaign ASAP.
Also, the research funding to be requested from Congress should be granted 
and will help safety science in the long run.
Meanwhile, the local and national economies are driven by competition, and 
those with the most trusted names in the produce industry will best survive 
in the marketplace. Suppliers, stores and restaurants will depend on it. 
>From this time forward, food safety will be the biggest selling point and 
those who demonstrate it will win the day.



FDA issues advice to consumers to reduce risk of foodborne illness from 
fresh produce
02.nov.06
United States Department of Agriculture
Food and Drug Administration
http://www.fda.gov/bbs/topics/NEWS/2006/NEW01503.html


Investigation of Foodborne Salmonella Typhimurium Outbreak Continues

As it investigates an outbreak of illnesses that may be related to 
Salmonella
typhimurium bacteria in produce, the U.S. Food and Drug Administration is 
reminding consumers of steps they can take to keep their food safe.
Salmonella can cause serious and sometimes fatal infections in young 
children, frail or elderly people, and others with weakened immune systems. 
Healthy persons often experience fever, diarrhea (which may be bloody), 
nausea, vomiting, and abdominal pain.
In rare circumstances, infection can result in the organism getting into the 
bloodstream and producing more severe illnesses.
Based on information currently available from the U.S. Centers for Disease 
Control and Prevention (CDC), the investigation shows a peak in cases of 
illness in September. This suggests that the outbreak is no longer ongoing. 
The agency believes that contaminated food products that caused the 
illnesses have at this point been consumed, destroyed or thrown out because 
they are perishable. Therefore, FDA does not believe a consumer warning 
about produce on store shelves is warranted at this time.
FDA is working closely with states and CDC to identify the most likely food 
item(s) that caused the current outbreak. If and when a food item is 
identified, FDA will investigate where the product came from and what may 
have gone wrong during its production, packing or distribution that could 
have led to contamination with Salmonella.
In light of recent outbreaks, FDA is emphasizing consumer advice to reduce 
the risk of foodborne illness, including Salmonella-related illness, from 
fresh produce:
Buying Tips for Fresh Produce
Purchase produce that is not bruised or damaged.
When selecting fresh cut produce - such as a half a watermelon or bagged 
mixed
salad greens - choose only those items that are refrigerated or surrounded 
by ice.
Bag fresh fruits and vegetables separately from meat, poultry and seafood 
products when packing them to take home from the market.
Storage Tips for Fresh Produce
Certain perishable fresh fruits and vegetables (like strawberries, lettuce, 
herbs,
and mushrooms) can be best maintained by storing in a clean refrigerator at 
a
temperature of 40° F or below. If you're not sure whether an item should be 
refrigerated to maintain quality, ask your grocer.
All produce that is purchased pre-cut or peeled should be refrigerated 
within two hours to maintain both quality and safety.
Keep your refrigerator set at 40° F or below. Use a refrigerator thermometer 
to
check!
Preparation Tips for Fresh Produce
Many precut, bagged produce items like lettuce are pre-washed. If so, it 
will be
stated on the packaging. This pre-washed, bagged produce can be used without 
further washing.
As an extra measure of caution, you can wash the produce again just before 
you use it. Precut or prewashed produce in open bags should be washed before 
using.
Begin with clean hands. Wash your hands for 20 seconds with warm water and 
soap before and after preparing fresh produce.
Cut away any damaged or bruised areas on fresh fruits and vegetables before
preparing and/or eating. Produce that looks rotten should be discarded.
All unpackaged fruits and vegetables, as well as those packaged and not 
marked
pre-washed, should be thoroughly washed before eating. This includes produce 
grown conventionally or organically at home, or produce that is purchased 
from a grocery store or farmer's market. Wash fruits and vegetables under 
running water just before eating, cutting or cooking.
Even if you plan to peel the produce before eating, it is still important to 
wash
it first.
Washing fruits and vegetables with soap or detergent or using commercial 
produce washes is not recommended.
Scrub firm produce, such as melons and cucumbers, with a clean produce 
brush.
Drying produce with a clean cloth towel or paper towel may further reduce 
bacteria that may be present.
Separate for Safety
Keep fruits and vegetables that will be eaten raw separate from other foods 
such as raw meat, poultry or seafood - and from kitchen utensils used for 
those products.
In addition, be sure to:
Wash cutting boards, dishes, utensils and counter tops with hot water and 
soap
between the preparation of raw meat, poultry and seafood products and the 
preparation of produce that will not be cooked.
For added protection, kitchen sanitizers can be used on cutting boards and 
counter tops periodically. Try a solution of one teaspoon of chlorine bleach 
to one quart of water.
If you use plastic or other non-porous cutting boards, run them through the
dishwasher after use.