Food Safety News – June 2011
E. coli Outbreak
It has now emerged that the deadly German E coli outbreak is thought to have been caused by beansprouts grown in Germany where the cases are centered. Initially it was thought that the source of the outbreak was from Spanish cucumbers, tomatoes and lettuce.
The aggressive strain of the E coli bacterium has so far killed 22 people, made more than 2,200 ill and prompted Russia to ban EU fruit and vegetable imports.
Previously the Health Protection Agency has reported a large outbreak of E.coli O104 in Germany which is thought to be linked with raw tomatoes, cucumbers and lettuce.
E.coli O104 is seldom seen in the UK, however like E.coli O157 it can cause Haemolytic Uraemic Syndrome (HUS) that can lead to kidney failure.
Many caterers often wrongly consider salad and fruit items to be low risk foods. Unless washed however, any pathogens on the leaves or the outer skin of the fruit after harvesting or handling will be present when the food is served to customers.
Other outbreaks regarding salad items
In 2006, E. coli on contaminated spinach infected 199 people in the United States causing kidney failure in a number of cases. The European outbreak seems to fit this pattern: people were infected with E. coli apparently after eating contaminated vegetables.
Worldwide, at least 37 outbreaks of foodborne illnesses have been linked to beansprouts between 1973 and 2005. In most instances, the illnesses were caused by either Escherichia coli (E. coli) O157:H7 or Salmonella bacteria.
Between 1996 and 2005, raw alfalfa sprouts and mung beansprouts contaminated with Salmonella have been linked to a number of outbreaks in British Columbia, Quebec, Ontario, Saskatchewan and Alberta, as well as in the United States.
The largest outbreak linked to sprouts took place in Japan in 1996, when 6,000 people got sick and 17 died after eating radish sprouts contaminated with E. coli O157:H7. This type of bacteria was also implicated in outbreaks involving sprouted seeds in several U.S. states between 1997 and 2004.
Last October beansprouts were responsible for causing Salmonella in over 160 people in the UK.
Risk from eating raw beansprouts
Anyone who eats raw sprouts or lightly cooked mung beansprouts, is at risk for exposure to E. coli O157:H7 or E.coli O104 or Salmonella bacteria. However, the risk of serious health effects is greater for young children, the elderly and people with weak immune systems.
The symptoms of E. coli infection can include stomach cramps, vomiting, fever and bloody diarrhea. Symptoms can occur within two to 10 days of eating contaminated food. A small percentage of people can develop a serious condition called haemolytic uremic syndrome, and may need blood transfusions and kidney dialysis. Severe cases could cause permanent kidney damage or even death.
People infected with Salmonella bacteria may experience fever, headache, stomach cramps, diarrhea, nausea and vomiting. These symptoms usually occur 12 to 36 hours after eating contaminated food, and can last for seven days. Severe cases may require hospitalization.
If you experience any of the symptoms of E. coli or Salmonella infection, you should contact your doctor immediately.
Minimising the risks
If you belong to one of the groups at high risk for serious health effects from foodborne illness (young children, elderly, or people with weak immune systems), avoid eating raw sprouts, especially alfalfa sprouts and mung beansprouts. Be sure to check for the presence of sprouts in salads, sandwiches and soups you buy in restaurants and delicatessens.
In addition, you should also avoid eating cooked mung beansprouts found in stir-fries or soups, unless you can determine that the sprouts have been thoroughly cooked.
If you are a healthy adult and wish to eat sprouts, you can minimize your risk by taking the following precautions:
If possible, buy sprouts that have been stored at refrigerated temperatures. Select crisp-looking sprouts. Avoid sprouts that look dark or smell musty.
If buying beansprouts in bulk display, use tongs or a glove to place the sprouts into a plastic bag.
Refrigerate the sprouts immediately when you get home. Your refrigerator temperature should be at or below 8°C.
Observed and follow the use-by or best-before date on prepackaged sprouts. Throw away any unused sprouts after a few days, or as soon as they lose their crispness.
If you choose to eat mung beansprouts, make sure they have been thoroughly cooked to kill any bacteria that may be present. Reduce your risk of foodborne illness by avoiding raw or lightly-cooked mung beansprouts.
With regard to other salad items and even fruit, water alone is insufficient to kill pathogenic bacteria that may be present and it is therefore strongly recommended that any salad, fruit & vegetables be washed using a food grade produce wash. Given the recent outbreak this is particularly important if you are unsure as to the source of your salad or fruit items.
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