Fresh Produce Causing Salmonella Outbreak
By JOE MANDAK Associated Press Writer "This was worse than labor," said Reges,
a mother of two. The 39-year-old woman got severe stomach cramps
after eating a hoagie at a convenience store July 5, becoming one of more
than 300 people sickened in a recent salmonella outbreak that has hit five states.
Roma tomatoes are believed to be the cause. It's the latest high-profile scare involving fresh
produce, which experts say is the new frontier in foodborne disease
prevention. In this round no one has died, in contrast to last year's
hepatitis outbreak that killed four people and made hundreds sick. Green
onions from Mexico were blamed. Tainted fresh foods pose more concerns than others
because fruits and vegetables are often eaten raw or lightly cooked. That
means salmonella, cyclospora, shigella, E. coli and other pathogens often
aren't killed before eating, and they generally can't be removed by washing. The most common of these cause diarrhea and cramps
and are not fatal. The germs are often spread from the unwashed hands of food
workers. International and federal laws don't allow the
United States to set tougher safety rules for imported produce than for
domestic products. Though the Food and Drug Administration tightened seafood
and juice regulations after outbreaks in the late 1990s, officials are still
studying whether to tighten fruit and vegetable standards. "It's really discouraging that it takes
somebody to die to get anybody to do something," said Nancy Donley,
president of Safe Tables Our Priority. The Burlington, Vt.-based group was
formed by the parents of children who died or were seriously ill after a 1993
E. coli outbreak traced to undercooked hamburgers. Donley said a key problem is that no single agency
is responsible for food safety. The USDA monitors meat, poultry and some egg
products; the FDA handles eggs still in their shell, dairy products, and all
other foods. "If you've got an outbreak in a place that
makes both cheese and sausage pizzas, you'll have the USDA in there for the
sausage pizzas and the FDA in there for the pizzas with just cheese,"
Donley said. "It's just silly." Officials with those agencies note that their
jurisdictions are set by Congress. The fruit and vegetable industry, alarmed by the
outbreaks, is already policing itself, said Devon Zagory, senior vice
president of Davis Fresh Technologies LLC of Redding, Calif., a food safety
consulting firm. Most supermarket chains, for example, make growers and
suppliers use food safety programs that must be audited by third-parties like
Zagory's company, he said. And when questions arise about unsafe imports, the
FDA can simply ban products it can't otherwise regulate. The agency barred imported Mexican cantaloupes a
few years ago after dozens of people got sick and two died in four separate
salmonella outbreaks linked to melons. The ban was lifted for some Mexican
companies that said they would adopt stricter safety standards. But another key to combatting food poisoning is
measuring the problem, an inexact science that the Centers for Disease
Control and Prevention is working to improve. The CDC estimates 76 million Americans get
foodborne illnesses each year, based on a study of 1997 statistics, said Dr.
Robert Tauxe, chief of CDC's foodborne and diarrheal diseases branch. In that
study, the CDC concluded that 325,000 Americans are hospitalized and 5,000
die each year, but that one in 38 cases is never reported. Those numbers are based on the assumption that
millions of people, unlike Reges, are never hospitalized and blame their
illness on a virus or the flu. The CDC is now actively tracking foodborne
illnesses in nine states and using those numbers to set nationwide estimates. --- On the Net: Safe Tables Our Priority: http://www.stop-usa.org Centers for Disease Control and Prevention: http://www.cdc.gov Department of Agriculture's Food Safety and
Inspection Service: http://www.fsis.usda.gov. 2004-08-02 06:49:18
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