Food recalls prompts new food safety recommendations

July 9, 2003 (Updated December 2007)
Suzanne Driessen
University of Minnesota, Regional Extension Educator, Food Science
Email: driessen@umn.edu

The United States Department of Agriculture Food Safety and Inspection Service (FSIS) 2003 news releases announced these voluntary food recalls, "Illinois Firm Recalls Beef Products for Possible E. coli O157:H7," "Illinois Firm Recalls Chicken Salad for Possible Listeria Contamination", and "Kansas Firm Recalls Beef Frankfurters Because of Undeclared Allergen." These recalls were classified as a Class I Recall, which suggests that the health risk is high if you ate the product. The U.S. Department of Agriculture has listed the products being recalled on their website, http://www.fsis.usda.gov/Fsis_Recalls/index.asp.

The beef products' recall was initiated after health officials in Minnesota, Kansas and Michigan linked five E. coli 0157:H7 cases to beef steaks distributed to restaurants, institutions and retail stores and to consumers through door-to-door sales. E. Coli O157:H7 is a potentially deadly bacteria that can cause bloody diarrhea and dehydration. The very young, elderly and persons with weak immune systems are the most prone to the foodborne illness. Steaks are not considered a high-risk source of E. coli O157: H7 because the bacteria is on the outside surface and is killed when cooked. However, these steaks were injected with tenderizers and flavor-enhancing solutions that may have transferred the bacteria from the outside surface to the inside of the steak. This recall prompted a new recommendation to cook any steak that is injected with a solution to an internal temperature of 160 degrees Fahrenheit when checked with a food thermometer.

In May 2003, 400 pounds of ready-to-eat chicken salad that may have been contaminated with Listeria monocytogenes was recalled. It was distributed to five states including Minnesota. The bacteria were discovered during routine testing. Symptoms of Listeriosis may include high fever, severe headache, neck stiffness and nausea. It can also cause miscarriages and stillbirths. Pregnant women and people with weak immune systems including infants, the frail or elderly and persons with chronic disease, HIV infection or on chemotherapy are at greater risk for Listeriosis. Special precautions for these high-risk groups include reheating ready-to-eat foods until steaming hot. Reheat hot dogs, luncheon meats, cold cuts, fermented and dry sausages and other deli-style meat and poultry products. Label opened packages of these foods and use within 2-3 days. Washing hands and cutting boards, dishes and utensils with hot, soapy water after handling these types of ready-to-eat foods is also recommended to rid of any bacteria that might be on your hands or on other surfaces. Listeria has been found in soft cheeses like feta, Brie, Camembert, blue-veined or Mexican-style cheese. Do not eat these soft cheeses unless in a cooked dish that is heated to 165 degrees F. Finally, look and follow expiration dates on precooked or ready-to-eat foods.

In 2003, a Kansas food processing firm voluntarily recalled 22,400 pounds of beef frankfurters because they contained milk, which wasn't listed on the ingredient label. Milk can be life threatening to one that is allergic to it. Many times allergy-causing ingredients are in food that we may not think of like milk in hotdogs. People with food allergies and individuals preparing food for them should always read ingredient labels. Caution must also be taken to make sure the food allergen does not touch other food. The only way to avoid a reaction is to avoid the allergy-causing food.

For more information on Food Recalls visit the FSIS website at: http://www.fsis.usda.gov/Fact_Sheets/FSIS_Food_Recalls/index.asp or call the USDA Meat and Poultry Hotline at 1-800-535-4555 or email your question.

Peer-reviewed by Jan Kelly, R.S., Food Inspector III, Minnesota Department of Agriculture, December 14, 2007.