Salmonella outbreak in the US

Posted by Andrew Wadge on July 4th 2008 in Science, safety and health

In case anyone thought that problems of salmonella were a thing of the past, the recent outbreak of Salmonella Saintpaul in the US, which caused sickness in more than 800 people, is a timely reminder of the need for continued vigilance and good traceability in supplies.  Sales of tomatoes have slumped in the face of consumer worries, costing the food industry at least $100 million in lost sales.  There are no winners in these situations.  Industry has lost lots of money, consumers lose confidence in food safety and questions are asked about the fitness of the regulatory regime.  Frustratingly, investigators from the US Food and Drug Administration and the US Centers for Disease Control and Prevention have been unsuccessful in identifying the source of the outbreak, despite taking hundreds of samples in Florida and Mexico.

This outbreak, the largest occurrence of salmonella linked to fresh produce in the US, follows a number of high profile outbreaks involving fresh fruit and vegetables.  Fortunately, we have not experienced anything on this scale in the UK, but we are not complacent.  As always, prevention is better than cure, and this requires good quality food safety management (HACCP) systems based on understanding where the critical hazards lie in the supply chain and good traceability when things go wrong – which they sometimes do, despite everyone's best endeavours.

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Salmonellosis in the USA

Posted by Kaarin Goodburn (not verified) on 09/07/2008 - 09:45

I was interested to see your blog on the US salmonellosis outbreak, which is currently running at nearly 1,000 cases and the vehicle unknown despite tomatoes having initially been in the frame.

There are major, critical differences between the US approach and that used by produce suppliers to UK major multiples, which have been established over the last decade or so, with CFA playing a key role.

The UK retail(especially chilled prepared) produce sector has taken note of the various and continuing) fundamental errors being made in the USA, addressing them through HACCP-based standards bought into by the major multiples and enforced commercially.

These standards are set out in CFA's Microbiological Guidance for Growers (short title), the second edition of which (MGG2) was published last year (http://www.chilledfood.org/shop/publicationsdetails/microbiologicalguidanceforgrowers.htm).

A number of major UK multiples adopted standards set out in the first edition and have since developed their own supplier codes, which are audited against by contracted (mainly dedicated) growers, many of which are also processors producing prepared produce.

These standards and codes of practice include:

* Implementation of HACCP in the field, including all hygiene and
contamination risks
* Growing site suitability requirements, e.g. previous use, livestock
proximity, access by wild animals
* Microbiological assessment of irrigation water
* Pesticide application and usage minimisation
* Pesticide approval and records
* Controls on the use of organic fertilisers, especially those which
contain manures
* Hand-washing and toilet facilities provided for field workers
* Hygiene training of harvest staff
* Hygienic facilities for harvesting/handling/chilling and despatch
* Performance of chill chain to minimise microbiological growth
* Traceability back to the seed/field and all application records
(e.g. fertilisers, pesticides, irrigation water).
* Tightly controlled grower/distributor base

As a result of all of this work there have been very few incidents indeed with produce supplied through the retail chain in the UK.

The Health Protection Agency has publicly stated that issues arising in the UK are primarily linked to the wholesale supply, which is not subject to traceability and field standards requirements necessary to supply the major UK multiples: "We would also be happy to support your key aims to extend the application of both the approach and standards set out in MGG2 to all fresh producer suppliers, including the wholesale sector, given the issues encountered (particularly traceability) during salmonella outbreaks investigations over the past few years associated with wholesaled/imported produce."

We also have concerns regarding standards applied in the herb sector.

I agree wholeheartedly that the supply chain must remain vigilant in ensuring controls are in place, and would ask for FSA's support in promoting MGG2 to the wholesale supply base and the herb sector.