Backyard Chickens Linked To Record High In Salmonella Infections, CDC Says
USDA Imposes Stricter Limit On Salmonella Bacteria In Poultry Products
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the CDC writes in an investigation update.\u003c/p>\n\u003cp>So far this year, 895 people from 48 states have gotten sick, and 209 people have been hospitalized. In Mississippi, a salmonella infection linked to backyard poultry was determined to be the cause of death of one person.\u003c/p>\n\u003cp>It's no surprise that chickens can harbor bacteria that can make us sick. \"It's common for chickens, ducks and other poultry to carry \u003cem>Salmonella\u003c/em>, a type of germ that naturally lives in the intestines,\" \u003ca href=\"http://www.cdc.gov/features/salmonellapoultry/\">explains\u003c/a> the CDC.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few years back,\u003ca href=\"http://www.npr.org/sections/thesalt/2013/03/24/175057536/backyard-chickens-cute-trendy-spreaders-of-salmonella\"> we reported\u003c/a> on a 2012 salmonella outbreak that sickened 195 people, most of whom had been in contact with live chickens. In that outbreak, many of those sickened had purchased chickens from a mail-order hatchery in Ohio.\u003c/p>\n\u003cp>So, the best defense against an infection? Wash your hands after any contact with a chicken or \"anything in the area where they live and roam,\" urges the CDC.\u003c/p>\n\u003cp>This year, about 30 percent of the documented infections were in small children, 5 years or younger. The CDC says children are \"much more likely to get sick from contact with chicken and other live poultry,\" so the recommendation is that children under 5 shouldn't handle or touch the birds. Some backyard chickens enthusiasts have \u003ca href=\"http://blog.mypetchicken.com/2015/07/17/salmonella-the-cdc-and-handling-pet-chickens/\">pushed back\u003c/a> against this advice.\u003c/p>\n\u003cp>So what else can you do to protect yourself? Don't kiss your chickens! As my colleague Jason Beaubien \u003ca href=\"http://www.npr.org/sections/goatsandsoda/2015/07/16/423204177/chicken-owners-brood-over-cdc-advice-not-to-kiss-cuddle-birds\">reported\u003c/a> this summer, it's easy to start thinking of your backyard chickens as family pets. But you may be better off creating some personal boundaries. \"We do not recommend snuggling or kissing the birds, \" the CDC's Megin Nichols told Beaubien.\u003c/p>\n\u003cp>I understand the appeal of backyard chickens, especially given the gift they keep giving with fresh-laid eggs. And baby chicks — with their bright yellow fluff — are adorable. Earlier this spring, we brought a few home from a local farm on a temporary loan, and my daughter — who named them Rosie and Sweet Pea — bonded with them immediately.\u003c/p>\n\u003cp>We did wash hands, thoroughly, after every play session, and no one got sick. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Urban chickens are a thing, we know, but backyard birds can carry pathogens. And so far this year, 895 people from 48 states have gotten sick, and a few hundred were hospitalized. One person died.","status":"publish","parent":0,"modified":1475962522,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":421},"headData":{"title":"Backyard Chickens Linked To Record High In Salmonella Infections, CDC Says | KQED","description":"Urban chickens are a thing, we know, but backyard birds can carry pathogens. And so far this year, 895 people from 48 states have gotten sick, and a few hundred were hospitalized. 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In Mississippi, a salmonella infection linked to backyard poultry was determined to be the cause of death of one person.\u003c/p>\n\u003cp>It's no surprise that chickens can harbor bacteria that can make us sick. \"It's common for chickens, ducks and other poultry to carry \u003cem>Salmonella\u003c/em>, a type of germ that naturally lives in the intestines,\" \u003ca href=\"http://www.cdc.gov/features/salmonellapoultry/\">explains\u003c/a> the CDC.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A few years back,\u003ca href=\"http://www.npr.org/sections/thesalt/2013/03/24/175057536/backyard-chickens-cute-trendy-spreaders-of-salmonella\"> we reported\u003c/a> on a 2012 salmonella outbreak that sickened 195 people, most of whom had been in contact with live chickens. In that outbreak, many of those sickened had purchased chickens from a mail-order hatchery in Ohio.\u003c/p>\n\u003cp>So, the best defense against an infection? Wash your hands after any contact with a chicken or \"anything in the area where they live and roam,\" urges the CDC.\u003c/p>\n\u003cp>This year, about 30 percent of the documented infections were in small children, 5 years or younger. The CDC says children are \"much more likely to get sick from contact with chicken and other live poultry,\" so the recommendation is that children under 5 shouldn't handle or touch the birds. Some backyard chickens enthusiasts have \u003ca href=\"http://blog.mypetchicken.com/2015/07/17/salmonella-the-cdc-and-handling-pet-chickens/\">pushed back\u003c/a> against this advice.\u003c/p>\n\u003cp>So what else can you do to protect yourself? Don't kiss your chickens! As my colleague Jason Beaubien \u003ca href=\"http://www.npr.org/sections/goatsandsoda/2015/07/16/423204177/chicken-owners-brood-over-cdc-advice-not-to-kiss-cuddle-birds\">reported\u003c/a> this summer, it's easy to start thinking of your backyard chickens as family pets. But you may be better off creating some personal boundaries. \"We do not recommend snuggling or kissing the birds, \" the CDC's Megin Nichols told Beaubien.\u003c/p>\n\u003cp>I understand the appeal of backyard chickens, especially given the gift they keep giving with fresh-laid eggs. And baby chicks — with their bright yellow fluff — are adorable. Earlier this spring, we brought a few home from a local farm on a temporary loan, and my daughter — who named them Rosie and Sweet Pea — bonded with them immediately.\u003c/p>\n\u003cp>We did wash hands, thoroughly, after every play session, and no one got sick. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/112578/backyard-chickens-linked-to-record-high-in-salmonella-infections-cdc-says","authors":["byline_bayareabites_112578"],"categories":["bayareabites_10028","bayareabites_1245","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_10566","bayareabites_10994","bayareabites_11544","bayareabites_2037","bayareabites_3702"],"featImg":"bayareabites_112579","label":"source_bayareabites_112578"},"bayareabites_106611":{"type":"posts","id":"bayareabites_106611","meta":{"index":"posts_1591205157","site":"bayareabites","id":"106611","score":null,"sort":[1454626107000]},"guestAuthors":[],"slug":"usda-imposes-stricter-limit-on-salmonella-bacteria-in-poultry-products","title":"USDA Imposes Stricter Limit On Salmonella Bacteria In Poultry Products","publishDate":1454626107,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/02/20160204_me_usda_imposes_stricter_limit_on_salmonella_bacteria_in_poultry_products.mp3\u003c/p>\n\u003cp>The U.S. Department of Agriculture has \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=2016/02/0032.xml\">announced\u003c/a> a new, stricter limit on salmonella bacteria in poultry products. It's a new attempt to make headway against one of the country's biggest, and most intractable, food safety problems.\u003c/p>\n\u003cp>Salmonella bacteria on raw poultry and fresh produce are estimated to cause about 1 million cases of illness in the U.S. each year. It has proved difficult to reduce that number because the bacteria are so commonly found in the environment, and especially in poultry.\u003c/p>\n\u003cp>Even when companies wash chicken carcasses after slaughter, the USDA has found the bacteria on about a quarter of all cut-up chicken parts heading for supermarket shelves. It's a good reason to handle raw chicken carefully, wash your hands afterward, and cook the meat well.\u003c/p>\n\u003cp>Under the USDA's new standard, companies will be required to reduce the frequency of contaminated chicken parts to 15 percent or less. The new standard also sets limits for turkey and ground meat products. A separate standard covers another disease-causing type of bacterium, called Campylobacter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Alfred Almanza, the USDA's deputy undersecretary for food safety, says that after a year of testing, the USDA will start posting test results from each poultry processing plant online for consumers to see.\u003c/p>\n\u003cp>\"[This] is not a good thing for them, if they're failing,\" Almanza says. \"So those are pretty significant deterrents, or incentives for them to meet or exceed our standard.\"\u003c/p>\n\u003cp>The USDA says that when companies meet this new standard, 50,000 fewer people will get sick from salmonella each year.\u003c/p>\n\u003cp>But there's a lot of guesswork in that calculation, and some are not convinced that it's really true. \u003ca href=\"http://www.meatingplace.com/Industry/Blogs/Bio?forumId=756\">William James\u003c/a>, for instance, the former chief veterinarian for the USDA's Food Safety and Inspection Service, thinks the USDA's entire approach to controlling salmonella is flawed. James now works as a consultant for private companies.\u003c/p>\n\u003cp>James points to the agency experience with an earlier version of the salmonella standard, which he helped put in place. It did reduce the amount of salmonella bacteria that were found on poultry, yet illness rates did not drop.\u003c/p>\n\u003cp>The problem, he says, is that these USDA standards treat all salmonella alike, when there actually are more than 2,000 different genetic strains of the bacterium, and most of them don't make people sick. In fact, the ones that don't make you sick probably are beneficial, because they compete with the salmonella strains that really are dangerous, James says.\u003c/p>\n\u003cp>James wants poultry companies to take more accurate aim at their problem. \"The key here is probably to focus on those few types that are causing illness, and get serious about trying to eliminate those,\" he says.\u003c/p>\n\u003cp>He says that poultry companies should be testing their chicken houses for those specific bacteria, such as one strain called \u003cem>Salmonella Heidelberg\u003c/em>. When the bacteria show up in a flock, those chickens should be slaughtered separately, he says, and the buildings where they lived should be decontaminated.\u003c/p>\n\u003cp>The USDA's Almanza agrees that having a standard based on the prevalence of all salmonella is imprecise, but he thinks it still will help uncover food safety problems. \"If you have a high level of salmonella, you are going to have some that are of significance to public health,\" he says.\u003c/p>\n\u003cp>He believes that the new standard, and the power of posting test results online, will force companies to take \u003ca href=\"http://www.npr.org/sections/thesalt/2014/08/28/342166299/how-foster-farms-is-solving-the-case-of-the-mystery-salmonella\">additional measures\u003c/a> to make sure their products are safe.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The USDA says it will prevent 50,000 cases of illness each year. Skeptics say the agency needs to take a different approach to the salmonella problem because the current one has not worked very well.","status":"publish","parent":0,"modified":1454626107,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":611},"headData":{"title":"USDA Imposes Stricter Limit On Salmonella Bacteria In Poultry Products | KQED","description":"The USDA says it will prevent 50,000 cases of illness each year. Skeptics say the agency needs to take a different approach to the salmonella problem because the current one has not worked very well.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"USDA Imposes Stricter Limit On Salmonella Bacteria In Poultry Products","datePublished":"2016-02-04T22:48:27.000Z","dateModified":"2016-02-04T22:48:27.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"106611 http://ww2.kqed.org/bayareabites/?p=106611","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/02/04/usda-imposes-stricter-limit-on-salmonella-bacteria-in-poultry-products/","disqusTitle":"USDA Imposes Stricter Limit On Salmonella Bacteria In Poultry Products","nprByline":"Dan Charles, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"465530128","nprApiLink":"http://api.npr.org/query?id=465530128&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/02/04/465530128/usda-imposes-stricter-limit-on-salmonella-bacteria-in-poultry-products?ft=nprml&f=465530128","nprRetrievedStory":"1","nprPubDate":"Thu, 04 Feb 2016 14:24:00 -0500","nprStoryDate":"Thu, 04 Feb 2016 05:11:00 -0500","nprLastModifiedDate":"Thu, 04 Feb 2016 14:24:21 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2016/02/20160204_me_usda_imposes_stricter_limit_on_salmonella_bacteria_in_poultry_products.mp3?orgId=1&topicId=1053&d=164&p=3&story=465530128&t=progseg&e=465529526&seg=3&ft=nprml&f=465530128","nprAudioM3u":"http://api.npr.org/m3u/1465530129-6777cd.m3u?orgId=1&topicId=1053&d=164&p=3&story=465530128&t=progseg&e=465529526&seg=3&ft=nprml&f=465530128","path":"/bayareabites/106611/usda-imposes-stricter-limit-on-salmonella-bacteria-in-poultry-products","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2016/02/20160204_me_usda_imposes_stricter_limit_on_salmonella_bacteria_in_poultry_products.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/02/20160204_me_usda_imposes_stricter_limit_on_salmonella_bacteria_in_poultry_products.mp3\u003c/p>\n\u003cp>The U.S. Department of Agriculture has \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=2016/02/0032.xml\">announced\u003c/a> a new, stricter limit on salmonella bacteria in poultry products. It's a new attempt to make headway against one of the country's biggest, and most intractable, food safety problems.\u003c/p>\n\u003cp>Salmonella bacteria on raw poultry and fresh produce are estimated to cause about 1 million cases of illness in the U.S. each year. It has proved difficult to reduce that number because the bacteria are so commonly found in the environment, and especially in poultry.\u003c/p>\n\u003cp>Even when companies wash chicken carcasses after slaughter, the USDA has found the bacteria on about a quarter of all cut-up chicken parts heading for supermarket shelves. It's a good reason to handle raw chicken carefully, wash your hands afterward, and cook the meat well.\u003c/p>\n\u003cp>Under the USDA's new standard, companies will be required to reduce the frequency of contaminated chicken parts to 15 percent or less. The new standard also sets limits for turkey and ground meat products. A separate standard covers another disease-causing type of bacterium, called Campylobacter.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Alfred Almanza, the USDA's deputy undersecretary for food safety, says that after a year of testing, the USDA will start posting test results from each poultry processing plant online for consumers to see.\u003c/p>\n\u003cp>\"[This] is not a good thing for them, if they're failing,\" Almanza says. \"So those are pretty significant deterrents, or incentives for them to meet or exceed our standard.\"\u003c/p>\n\u003cp>The USDA says that when companies meet this new standard, 50,000 fewer people will get sick from salmonella each year.\u003c/p>\n\u003cp>But there's a lot of guesswork in that calculation, and some are not convinced that it's really true. \u003ca href=\"http://www.meatingplace.com/Industry/Blogs/Bio?forumId=756\">William James\u003c/a>, for instance, the former chief veterinarian for the USDA's Food Safety and Inspection Service, thinks the USDA's entire approach to controlling salmonella is flawed. James now works as a consultant for private companies.\u003c/p>\n\u003cp>James points to the agency experience with an earlier version of the salmonella standard, which he helped put in place. It did reduce the amount of salmonella bacteria that were found on poultry, yet illness rates did not drop.\u003c/p>\n\u003cp>The problem, he says, is that these USDA standards treat all salmonella alike, when there actually are more than 2,000 different genetic strains of the bacterium, and most of them don't make people sick. In fact, the ones that don't make you sick probably are beneficial, because they compete with the salmonella strains that really are dangerous, James says.\u003c/p>\n\u003cp>James wants poultry companies to take more accurate aim at their problem. \"The key here is probably to focus on those few types that are causing illness, and get serious about trying to eliminate those,\" he says.\u003c/p>\n\u003cp>He says that poultry companies should be testing their chicken houses for those specific bacteria, such as one strain called \u003cem>Salmonella Heidelberg\u003c/em>. When the bacteria show up in a flock, those chickens should be slaughtered separately, he says, and the buildings where they lived should be decontaminated.\u003c/p>\n\u003cp>The USDA's Almanza agrees that having a standard based on the prevalence of all salmonella is imprecise, but he thinks it still will help uncover food safety problems. \"If you have a high level of salmonella, you are going to have some that are of significance to public health,\" he says.\u003c/p>\n\u003cp>He believes that the new standard, and the power of posting test results online, will force companies to take \u003ca href=\"http://www.npr.org/sections/thesalt/2014/08/28/342166299/how-foster-farms-is-solving-the-case-of-the-mystery-salmonella\">additional measures\u003c/a> to make sure their products are safe.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/106611/usda-imposes-stricter-limit-on-salmonella-bacteria-in-poultry-products","authors":["byline_bayareabites_106611"],"categories":["bayareabites_10028","bayareabites_2035"],"tags":["bayareabites_11456","bayareabites_621","bayareabites_15272","bayareabites_11544","bayareabites_2037","bayareabites_8913"],"featImg":"bayareabites_106615","label":"bayareabites"},"bayareabites_101133":{"type":"posts","id":"bayareabites_101133","meta":{"index":"posts_1591205157","site":"bayareabites","id":"101133","score":null,"sort":[1442899396000]},"guestAuthors":[],"slug":"peanut-exec-gets-28-years-in-prison-for-deadly-salmonella-outbreak","title":"Peanut Exec Gets 28 Years In Prison For Deadly Salmonella Outbreak","publishDate":1442899396,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>A former corporate CEO has been sentenced to 28 years in prison for selling food that made people sick. Two other executives face jail time as well. These jail terms are by far the harshest sentences the U.S. authorities have handed down in connection with an outbreak of foodborne illness.\u003c/p>\n\u003cp>The outbreak, in this case, happened seven years ago. More than 700 cases of salmonella poisoning were linked to contaminated peanut products. Nine people died.\u003c/p>\n\u003cp>Investigators traced the contaminated food to a factory in Georgia operated by the Peanut Corporation of America.\u003c/p>\n\u003cp>The outbreak, by itself, was not unprecedented. There have been bigger, and deadlier, outbreaks of foodborne illness.\u003c/p>\n\u003cp>But the emails that investigators found at the Peanut Corporation of America set this case apart. Some of the emails came from the company's CEO, Stewart Parnell.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Stewart Parnell absolutely knew that they were shipping salmonella-tainted peanut butter. They knew it, and they covered it up,\" says Bill Marler, a food safety lawyer who represented some of the victims.\u003c/p>\n\u003cp>Before and during the outbreak, company executives assured customers that their products were free of salmonella when no tests had been carried out.\u003c/p>\n\u003cp>And when tests did turn up salmonella, company executives sometimes just retested that batch, and when it came up clean, they sold it.\u003c/p>\n\u003cp>In one memorable e-mail exchange, when Parnell was told that a shipment was delayed because results of salmonella tests weren't yet available, he wrote back, \"Just ship it.\"\u003c/p>\n\u003cp>Last year, Parnell and two other people involved PCA's peanut business were convicted of criminal charges that included fraud, obstruction of justice, and selling adulterated food.\u003c/p>\n\u003cp>These were almost unprecedented charges in the food industry, and Marler says that executives in other companies are paying close attention. \"The arrest of Stewart Parnell, his conviction on these felony counts, and his sentence have put a very big chill in the boardrooms of corporate America,\" he says.\u003c/p>\n\u003cp>The Peanut Corporation of America is no longer in business.\u003c/p>\n\u003cp>At the sentencing hearing for Parnell and his colleagues, relatives of some of the victims confronted Parnell with stories of their suffering. Parnell, for his part, asked for forgiveness and mercy, and said that he never intended to harm anyone. His daughter said that he sometimes brought his company's peanut butter home for his family to eat.\u003c/p>\n\u003cp>Along with Parnell's 28-year sentence, his brother Michael Parnell was sentenced to 20 years in prison, and another former executive was sentenced to five years.\u003c/p>\n\u003cp>All of these sentences are the harshest ever imposed in connection with an outbreak of foodborne illness.\u003c/p>\n\u003cp>In some other recent cases, companies sold contaminated eggs and cantaloupes that also were linked to multiple deaths. Executives in those companies were sentenced to probation and a few months in prison.\u003c/p>\n\u003cp>Stewart Parnell's lawyers have indicated that they will file an appeal. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Former Peanut Corporation of America CEO Stewart Parnell's sentence is by far the harshest U.S. authorities have handed down in such cases. Emails revealed he and others knowingly sold tainted food.","status":"publish","parent":0,"modified":1442899396,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":484},"headData":{"title":"Peanut Exec Gets 28 Years In Prison For Deadly Salmonella Outbreak | KQED","description":"Former Peanut Corporation of America CEO Stewart Parnell's sentence is by far the harshest U.S. authorities have handed down in such cases. Emails revealed he and others knowingly sold tainted food.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Peanut Exec Gets 28 Years In Prison For Deadly Salmonella Outbreak","datePublished":"2015-09-22T05:23:16.000Z","dateModified":"2015-09-22T05:23:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"101133 http://ww2.kqed.org/bayareabites/?p=101133","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/21/peanut-exec-gets-28-years-in-prison-for-deadly-salmonella-outbreak/","disqusTitle":"Peanut Exec Gets 28 Years In Prison For Deadly Salmonella Outbreak","nprByline":"Dan Charles, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"442335132","nprApiLink":"http://api.npr.org/query?id=442335132&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/09/21/442335132/peanut-exec-gets-28-years-in-prison-for-deadly-salmonella-outbreak?ft=nprml&f=442335132","nprRetrievedStory":"1","nprPubDate":"Mon, 21 Sep 2015 21:56:00 -0400","nprStoryDate":"Mon, 21 Sep 2015 21:11:00 -0400","nprLastModifiedDate":"Mon, 21 Sep 2015 21:56:44 -0400","path":"/bayareabites/101133/peanut-exec-gets-28-years-in-prison-for-deadly-salmonella-outbreak","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A former corporate CEO has been sentenced to 28 years in prison for selling food that made people sick. Two other executives face jail time as well. These jail terms are by far the harshest sentences the U.S. authorities have handed down in connection with an outbreak of foodborne illness.\u003c/p>\n\u003cp>The outbreak, in this case, happened seven years ago. More than 700 cases of salmonella poisoning were linked to contaminated peanut products. Nine people died.\u003c/p>\n\u003cp>Investigators traced the contaminated food to a factory in Georgia operated by the Peanut Corporation of America.\u003c/p>\n\u003cp>The outbreak, by itself, was not unprecedented. There have been bigger, and deadlier, outbreaks of foodborne illness.\u003c/p>\n\u003cp>But the emails that investigators found at the Peanut Corporation of America set this case apart. Some of the emails came from the company's CEO, Stewart Parnell.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Stewart Parnell absolutely knew that they were shipping salmonella-tainted peanut butter. They knew it, and they covered it up,\" says Bill Marler, a food safety lawyer who represented some of the victims.\u003c/p>\n\u003cp>Before and during the outbreak, company executives assured customers that their products were free of salmonella when no tests had been carried out.\u003c/p>\n\u003cp>And when tests did turn up salmonella, company executives sometimes just retested that batch, and when it came up clean, they sold it.\u003c/p>\n\u003cp>In one memorable e-mail exchange, when Parnell was told that a shipment was delayed because results of salmonella tests weren't yet available, he wrote back, \"Just ship it.\"\u003c/p>\n\u003cp>Last year, Parnell and two other people involved PCA's peanut business were convicted of criminal charges that included fraud, obstruction of justice, and selling adulterated food.\u003c/p>\n\u003cp>These were almost unprecedented charges in the food industry, and Marler says that executives in other companies are paying close attention. \"The arrest of Stewart Parnell, his conviction on these felony counts, and his sentence have put a very big chill in the boardrooms of corporate America,\" he says.\u003c/p>\n\u003cp>The Peanut Corporation of America is no longer in business.\u003c/p>\n\u003cp>At the sentencing hearing for Parnell and his colleagues, relatives of some of the victims confronted Parnell with stories of their suffering. Parnell, for his part, asked for forgiveness and mercy, and said that he never intended to harm anyone. His daughter said that he sometimes brought his company's peanut butter home for his family to eat.\u003c/p>\n\u003cp>Along with Parnell's 28-year sentence, his brother Michael Parnell was sentenced to 20 years in prison, and another former executive was sentenced to five years.\u003c/p>\n\u003cp>All of these sentences are the harshest ever imposed in connection with an outbreak of foodborne illness.\u003c/p>\n\u003cp>In some other recent cases, companies sold contaminated eggs and cantaloupes that also were linked to multiple deaths. Executives in those companies were sentenced to probation and a few months in prison.\u003c/p>\n\u003cp>Stewart Parnell's lawyers have indicated that they will file an appeal. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/101133/peanut-exec-gets-28-years-in-prison-for-deadly-salmonella-outbreak","authors":["byline_bayareabites_101133"],"categories":["bayareabites_10028","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_11544","bayareabites_14871","bayareabites_11925","bayareabites_2037","bayareabites_11247","bayareabites_14870"],"featImg":"bayareabites_101134","label":"bayareabites"},"bayareabites_99974":{"type":"posts","id":"bayareabites_99974","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99974","score":null,"sort":[1441236255000]},"guestAuthors":[],"slug":"why-freezing-didnt-keep-sushi-tuna-safe-from-salmonella","title":"Why Freezing Didn't Keep Sushi Tuna Safe From Salmonella","publishDate":1441236255,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>A recent outbreak of \u003cem>Salmonella\u003c/em> in frozen tuna might have sushi lovers wondering if it's safe to eat that raw fish.\u003c/p>\n\u003cp>The outbreak in question \u003ca href=\"http://www.foodsafetynews.com/2015/04/25-salmonella-cases-possibly-linked-to-raw-tuna-consumed-in-southern-california/\" target=\"_blank\">began in California\u003c/a> in March. All told, it sickened 65 people in 11 states. There were 35 cases in California, with another 18 in Arizona and New Mexico. The rest of the cases were scattered across the country, including four in Minnesota.\u003c/p>\n\u003cp>Most of the victims interviewed by public health investigators said they'd eaten sushi made with raw tuna in the week before they became ill. It was the Minnesota Department of Health that discovered the outbreak strains of \u003cem>Salmonella\u003c/em> in some frozen raw tuna imported from Indonesia. The California importer, Osamu Corp., had shipped the frozen tuna to sushi restaurants and grocery stores that make sushi throughout the U.S.\u003c/p>\n\u003cp>In late August, the Centers for Disease Control and Prevention announced that the outbreak was over. But the agency warned that some of the \u003ca href=\"http://www.cdc.gov/salmonella/paratyphi-b-05-15/advice.html\" target=\"_blank\">recalled tuna\u003c/a> might still be lurking in the freezers of restaurants uninformed about the outbreak, so people could still get sick.\u003c/p>\n\u003cp>It's not unheard of for\u003cem> Salmonella\u003c/em> to contaminate raw tuna. The pathogen strain linked to this year's outbreak has been linked to raw tuna before. And in 2012, another strain of \u003cem>Salmonella\u003c/em> linked to frozen, pre-packaged raw tuna \u003ca href=\"http://www.cdc.gov/salmonella/bareilly-04-12/index.html\" target=\"_blank\">sickened 425 people\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We knew it could be a possible vehicle,\" says CDC epidemiologist Matthew Wise.\u003c/p>\n\u003cp>But \u003cem>Salmonella\u003c/em> is a bacteria that lives in the intestines of animals, particularly chickens. That's why outbreaks are so often associated with chickens — on a plate or at a petting zoo.\u003c/p>\n\u003cp>So if pathogens like \u003cem>Salmonella\u003c/em> don't usually contaminate fish, what went wrong with the sushi tuna in this case? The FDA tells The Salt it doesn't know for sure. Maybe someone in the processing facility didn't wash their hands. Maybe the water or equipment used in processing was contaminated. Or maybe a bird or rodent got into the fish on the boat or during the ride to the processing facility. There are many opportunities for contamination to occur between capture and processing.\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>And the truth is, foodborne pathogens turn up in unexpected foods all the time. For example, another type of bacteria called \u003cem>Listeria\u003c/em> is usually associated with foods like deli meats, sprouts and soft cheeses. But within the past year, \u003cem>Listeria\u003c/em> outbreaks have been unexpectedly linked to caramel apples and ice cream.\u003c/p>\n\u003cp>Ironically, freezing is usually considered a way to make sushi safer, because it kills any parasitic worms living in the raw fish flesh. That's why last month, \u003ca href=\"http://www.nytimes.com/2015/07/11/nyregion/new-york-city-requires-restaurants-to-freeze-raw-fish-before-serving.html\" target=\"_blank\">New York City\u003c/a> began requiring sushi restaurants to freeze their fish before serving it. Many of the city's top sushi spots have been freezing their raw fish for this very reason for years.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.fda.gov/downloads/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/UCM374510.pdf\" target=\"_blank\">FDA Food Code\u003c/a>, a model that states can use when creating their own food-safety legislation, lists the specific temperatures and lengths of time at which freezing can kill parasitic worms in raw or partially cooked fish.\u003c/p>\n\u003cp>But as this case highlights, freezing doesn't guarantee your sushi is pathogen-free. While freezing will slow down the growth \u003cem>of Salmonella\u003c/em>, cooking or pasteurizing are the only ways to kill the bacteria.\u003c/p>\n\u003cp>And the CDC recommends that people at higher risk for serious foodborne illness — kids under 5, adults over 65, pregnant women and other people with weakened immune systems — shouldn't eat raw seafood, regardless of whether there's an outbreak happening. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"It's important to remember that cooking is an important way of killing bacteria,\" Wise says. \"Any product, like raw fish, that has not undergone any type of kill step to destroy pathogens carries some additional risk to the consumer.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Lydia Zuraw is a journalist who covers food safety and food policy. She's based in Washington, D.C.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Freezing is usually considered a way to make raw fish safer. But a recent outbreak of \u003cem>Salmonella\u003c/em> in frozen, raw tuna used in sushi across the U.S. highlights the limits of the food-safety technique.","status":"publish","parent":0,"modified":1441236402,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":650},"headData":{"title":"Why Freezing Didn't Keep Sushi Tuna Safe From Salmonella | KQED","description":"Freezing is usually considered a way to make raw fish safer. But a recent outbreak of Salmonella in frozen, raw tuna used in sushi across the U.S. highlights the limits of the food-safety technique.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Why Freezing Didn't Keep Sushi Tuna Safe From Salmonella","datePublished":"2015-09-02T23:24:15.000Z","dateModified":"2015-09-02T23:26:42.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"99974 http://ww2.kqed.org/bayareabites/?p=99974","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/02/why-freezing-didnt-keep-sushi-tuna-safe-from-salmonella/","disqusTitle":"Why Freezing Didn't Keep Sushi Tuna Safe From Salmonella","nprByline":"Lydia Zuraw, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"436691493","nprApiLink":"http://api.npr.org/query?id=436691493&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/09/02/436691493/why-freezing-didn-t-keep-that-sushi-tuna-safe-from-salmonella?ft=nprml&f=436691493","nprRetrievedStory":"1","nprPubDate":"Wed, 02 Sep 2015 16:09:00 -0400","nprStoryDate":"Wed, 02 Sep 2015 10:55:00 -0400","nprLastModifiedDate":"Wed, 02 Sep 2015 16:09:53 -0400","path":"/bayareabites/99974/why-freezing-didnt-keep-sushi-tuna-safe-from-salmonella","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A recent outbreak of \u003cem>Salmonella\u003c/em> in frozen tuna might have sushi lovers wondering if it's safe to eat that raw fish.\u003c/p>\n\u003cp>The outbreak in question \u003ca href=\"http://www.foodsafetynews.com/2015/04/25-salmonella-cases-possibly-linked-to-raw-tuna-consumed-in-southern-california/\" target=\"_blank\">began in California\u003c/a> in March. All told, it sickened 65 people in 11 states. There were 35 cases in California, with another 18 in Arizona and New Mexico. The rest of the cases were scattered across the country, including four in Minnesota.\u003c/p>\n\u003cp>Most of the victims interviewed by public health investigators said they'd eaten sushi made with raw tuna in the week before they became ill. It was the Minnesota Department of Health that discovered the outbreak strains of \u003cem>Salmonella\u003c/em> in some frozen raw tuna imported from Indonesia. The California importer, Osamu Corp., had shipped the frozen tuna to sushi restaurants and grocery stores that make sushi throughout the U.S.\u003c/p>\n\u003cp>In late August, the Centers for Disease Control and Prevention announced that the outbreak was over. But the agency warned that some of the \u003ca href=\"http://www.cdc.gov/salmonella/paratyphi-b-05-15/advice.html\" target=\"_blank\">recalled tuna\u003c/a> might still be lurking in the freezers of restaurants uninformed about the outbreak, so people could still get sick.\u003c/p>\n\u003cp>It's not unheard of for\u003cem> Salmonella\u003c/em> to contaminate raw tuna. The pathogen strain linked to this year's outbreak has been linked to raw tuna before. And in 2012, another strain of \u003cem>Salmonella\u003c/em> linked to frozen, pre-packaged raw tuna \u003ca href=\"http://www.cdc.gov/salmonella/bareilly-04-12/index.html\" target=\"_blank\">sickened 425 people\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We knew it could be a possible vehicle,\" says CDC epidemiologist Matthew Wise.\u003c/p>\n\u003cp>But \u003cem>Salmonella\u003c/em> is a bacteria that lives in the intestines of animals, particularly chickens. That's why outbreaks are so often associated with chickens — on a plate or at a petting zoo.\u003c/p>\n\u003cp>So if pathogens like \u003cem>Salmonella\u003c/em> don't usually contaminate fish, what went wrong with the sushi tuna in this case? The FDA tells The Salt it doesn't know for sure. Maybe someone in the processing facility didn't wash their hands. Maybe the water or equipment used in processing was contaminated. Or maybe a bird or rodent got into the fish on the boat or during the ride to the processing facility. There are many opportunities for contamination to occur between capture and processing.\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>And the truth is, foodborne pathogens turn up in unexpected foods all the time. For example, another type of bacteria called \u003cem>Listeria\u003c/em> is usually associated with foods like deli meats, sprouts and soft cheeses. But within the past year, \u003cem>Listeria\u003c/em> outbreaks have been unexpectedly linked to caramel apples and ice cream.\u003c/p>\n\u003cp>Ironically, freezing is usually considered a way to make sushi safer, because it kills any parasitic worms living in the raw fish flesh. That's why last month, \u003ca href=\"http://www.nytimes.com/2015/07/11/nyregion/new-york-city-requires-restaurants-to-freeze-raw-fish-before-serving.html\" target=\"_blank\">New York City\u003c/a> began requiring sushi restaurants to freeze their fish before serving it. Many of the city's top sushi spots have been freezing their raw fish for this very reason for years.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.fda.gov/downloads/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/UCM374510.pdf\" target=\"_blank\">FDA Food Code\u003c/a>, a model that states can use when creating their own food-safety legislation, lists the specific temperatures and lengths of time at which freezing can kill parasitic worms in raw or partially cooked fish.\u003c/p>\n\u003cp>But as this case highlights, freezing doesn't guarantee your sushi is pathogen-free. While freezing will slow down the growth \u003cem>of Salmonella\u003c/em>, cooking or pasteurizing are the only ways to kill the bacteria.\u003c/p>\n\u003cp>And the CDC recommends that people at higher risk for serious foodborne illness — kids under 5, adults over 65, pregnant women and other people with weakened immune systems — shouldn't eat raw seafood, regardless of whether there's an outbreak happening. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"It's important to remember that cooking is an important way of killing bacteria,\" Wise says. \"Any product, like raw fish, that has not undergone any type of kill step to destroy pathogens carries some additional risk to the consumer.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Lydia Zuraw is a journalist who covers food safety and food policy. She's based in Washington, D.C.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99974/why-freezing-didnt-keep-sushi-tuna-safe-from-salmonella","authors":["byline_bayareabites_99974"],"categories":["bayareabites_10028","bayareabites_1245","bayareabites_2035"],"tags":["bayareabites_10994","bayareabites_2608","bayareabites_13757","bayareabites_14787","bayareabites_2037","bayareabites_336"],"featImg":"bayareabites_99975","label":"bayareabites"},"bayareabites_92233":{"type":"posts","id":"bayareabites_92233","meta":{"index":"posts_1591205157","site":"bayareabites","id":"92233","score":null,"sort":[1421888794000]},"guestAuthors":[],"slug":"clean-up-those-contaminated-chicken-parts-usda-tells-industry","title":"Clean Up Those Contaminated Chicken Parts, USDA Tells Industry","publishDate":1421888794,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_92234\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chicken-parts_slide-b8044ea2401e6e46d26f542798cce014952c9c09-e1421888589864.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chicken-parts_slide-b8044ea2401e6e46d26f542798cce014952c9c09-e1421888589864.jpg\" alt=\"About a quarter of the chicken parts we buy is tainted with salmonella, according to USDA tests. Photo: snowpea&bokchoi/Flickr\" width=\"1000\" height=\"666\" class=\"size-full wp-image-92234\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">About a quarter of the chicken parts we buy is tainted with salmonella, according to USDA tests. Photo: \u003ca href=\"https://www.flickr.com/photos/bokchoi-snowpea/4688558649\" target=\"_blank\">snowpea&bokchoi/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150121_atc_clean_up_those_contaminated_chicken_parts_usda_tells_industry.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/21/378844287/clean-up-those-contaminated-chicken-parts-usda-tells-industry\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/21/15)\u003c/p>\n\u003cp>Right now, according to government surveys, about a quarter of the cut-up chicken you buy — and about half of all ground chicken — is contaminated with salmonella bacteria.\u003c/p>\n\u003cp>It's a surprisingly high number, and it was a surprise to the USDA's food safety officials, too, when they realized this about a year ago. Because up to that point, their efforts had been focused on whole chickens, rather than the cut-up parts.\u003c/p>\n\u003cp>There's a legal limit on the percentage of whole chicken carcasses that can be contaminated with salmonella. That limit is 7.5 percent, and most poultry companies meet it easily.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But most people buy chicken parts, like thighs, breasts, and drumsticks. And about a year ago, during an \u003ca href=\"http://www.cdc.gov/salmonella/heidelberg-10-13/\">outbreak\u003c/a> of salmonella poisoning that was traced to the Foster Farms company, in California, the USDA's scientists started systematically testing chicken parts, too.\u003c/p>\n\u003cp>They discovered that those parts were three or four times more likely to test positive for salmonella than the whole chickens. Ground chicken was even worse.\u003c/p>\n\u003cp>\"The question was, why? What were we missing?\" says Secretary of Agriculture Tom Vilsack.\u003c/p>\n\u003cp>The full answer still isn't clear. Something may happen during the cutting up process that spreads the bacteria around or perhaps releases them from pores in the skin.\u003c/p>\n\u003cp>Whatever the cause, that discovery persuaded the USDA to \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=2015/01/0013.xml\">propose\u003c/a> a new set of legal standards covering poultry parts and ground poultry. The limits, formally proposed on Wednesday, will cover salmonella and a less-common microbe called campylobacter.\u003c/p>\n\u003cp>If the proposal goes into force, companies will have to cut the amount of salmonella contamination by about half.\u003c/p>\n\u003cp>There will be more testing, too, as well as some public shaming. \"We are going to be posting facility ratings, or category ratings, online, as a way to encourage folks to get to a better place,\" says Vilsack.\u003c/p>\n\u003cp>The USDA says that about 60 percent of poultry processing plants probably exceed these proposed limits at the moment. But the National Chicken Council, which represents the poultry industry, said in a \u003ca href=\"http://www.nationalchickencouncil.org/ncc-statement-usdas-new-proposed-standards-chicken-parts/\">statement\u003c/a> that companies will meet the new limits when they go into force.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ugacfs.org/faculty/doyle.html\">Michael Doyle\u003c/a>, director of the Center for Food Safety at the University of Georgia, says companies certainly can do this. He points to the example of Foster Farms, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/28/how-foster-farms-is-solving-the-case-of-the-mystery-salmonella/\">embarked\u003c/a> on an ambitious salmonella control program after it was identified as the source of that outbreak a year ago.\u003c/p>\n\u003cp>\"The company has literally driven that percentage of positives down to well below what the USDA's expectations are,\" Doyle says.\u003c/p>\n\u003cp>The share of chicken parts testing positive for salmonella fell from 25 percent, which is the industry average, to less than 5 percent.\u003c/p>\n\u003cp>Under the USDA's proposal, the legal limit will be 15 percent — a much less ambitious goal. But Doyle says it's a reasonable start.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The government wants to make your chicken meat safer to handle. The USDA is proposing legal limits on the chicken parts that are contaminated with salmonella bacteria.","status":"publish","parent":0,"modified":1421888794,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":536},"headData":{"title":"Clean Up Those Contaminated Chicken Parts, USDA Tells Industry | KQED","description":"The government wants to make your chicken meat safer to handle. The USDA is proposing legal limits on the chicken parts that are contaminated with salmonella bacteria.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Clean Up Those Contaminated Chicken Parts, USDA Tells Industry","datePublished":"2015-01-22T01:06:34.000Z","dateModified":"2015-01-22T01:06:34.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"92233 http://blogs.kqed.org/bayareabites/?p=92233","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/01/21/clean-up-those-contaminated-chicken-parts-usda-tells-industry/","disqusTitle":"Clean Up Those Contaminated Chicken Parts, USDA Tells Industry","nprByline":"Dan Charles","nprStoryId":"378844287","nprApiLink":"http://api.npr.org/query?id=378844287&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/01/21/378844287/clean-up-those-contaminated-chicken-parts-usda-tells-industry?ft=3&f=378844287","nprRetrievedStory":"1","nprPubDate":"Wed, 21 Jan 2015 19:00:00 -0500","nprStoryDate":"Wed, 21 Jan 2015 16:13:00 -0500","nprLastModifiedDate":"Wed, 21 Jan 2015 16:52:35 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150121_atc_clean_up_those_contaminated_chicken_parts_usda_tells_industry.mp3?orgId=1&ft=3&f=378844287","nprAudioM3u":"http://api.npr.org/m3u/1378905671-115063.m3u?orgId=1&ft=3&f=378844287","path":"/bayareabites/92233/clean-up-those-contaminated-chicken-parts-usda-tells-industry","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150121_atc_clean_up_those_contaminated_chicken_parts_usda_tells_industry.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92234\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chicken-parts_slide-b8044ea2401e6e46d26f542798cce014952c9c09-e1421888589864.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chicken-parts_slide-b8044ea2401e6e46d26f542798cce014952c9c09-e1421888589864.jpg\" alt=\"About a quarter of the chicken parts we buy is tainted with salmonella, according to USDA tests. Photo: snowpea&bokchoi/Flickr\" width=\"1000\" height=\"666\" class=\"size-full wp-image-92234\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">About a quarter of the chicken parts we buy is tainted with salmonella, according to USDA tests. Photo: \u003ca href=\"https://www.flickr.com/photos/bokchoi-snowpea/4688558649\" target=\"_blank\">snowpea&bokchoi/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150121_atc_clean_up_those_contaminated_chicken_parts_usda_tells_industry.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/21/378844287/clean-up-those-contaminated-chicken-parts-usda-tells-industry\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/21/15)\u003c/p>\n\u003cp>Right now, according to government surveys, about a quarter of the cut-up chicken you buy — and about half of all ground chicken — is contaminated with salmonella bacteria.\u003c/p>\n\u003cp>It's a surprisingly high number, and it was a surprise to the USDA's food safety officials, too, when they realized this about a year ago. Because up to that point, their efforts had been focused on whole chickens, rather than the cut-up parts.\u003c/p>\n\u003cp>There's a legal limit on the percentage of whole chicken carcasses that can be contaminated with salmonella. That limit is 7.5 percent, and most poultry companies meet it easily.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But most people buy chicken parts, like thighs, breasts, and drumsticks. And about a year ago, during an \u003ca href=\"http://www.cdc.gov/salmonella/heidelberg-10-13/\">outbreak\u003c/a> of salmonella poisoning that was traced to the Foster Farms company, in California, the USDA's scientists started systematically testing chicken parts, too.\u003c/p>\n\u003cp>They discovered that those parts were three or four times more likely to test positive for salmonella than the whole chickens. Ground chicken was even worse.\u003c/p>\n\u003cp>\"The question was, why? What were we missing?\" says Secretary of Agriculture Tom Vilsack.\u003c/p>\n\u003cp>The full answer still isn't clear. Something may happen during the cutting up process that spreads the bacteria around or perhaps releases them from pores in the skin.\u003c/p>\n\u003cp>Whatever the cause, that discovery persuaded the USDA to \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=2015/01/0013.xml\">propose\u003c/a> a new set of legal standards covering poultry parts and ground poultry. The limits, formally proposed on Wednesday, will cover salmonella and a less-common microbe called campylobacter.\u003c/p>\n\u003cp>If the proposal goes into force, companies will have to cut the amount of salmonella contamination by about half.\u003c/p>\n\u003cp>There will be more testing, too, as well as some public shaming. \"We are going to be posting facility ratings, or category ratings, online, as a way to encourage folks to get to a better place,\" says Vilsack.\u003c/p>\n\u003cp>The USDA says that about 60 percent of poultry processing plants probably exceed these proposed limits at the moment. But the National Chicken Council, which represents the poultry industry, said in a \u003ca href=\"http://www.nationalchickencouncil.org/ncc-statement-usdas-new-proposed-standards-chicken-parts/\">statement\u003c/a> that companies will meet the new limits when they go into force.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ugacfs.org/faculty/doyle.html\">Michael Doyle\u003c/a>, director of the Center for Food Safety at the University of Georgia, says companies certainly can do this. He points to the example of Foster Farms, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/28/how-foster-farms-is-solving-the-case-of-the-mystery-salmonella/\">embarked\u003c/a> on an ambitious salmonella control program after it was identified as the source of that outbreak a year ago.\u003c/p>\n\u003cp>\"The company has literally driven that percentage of positives down to well below what the USDA's expectations are,\" Doyle says.\u003c/p>\n\u003cp>The share of chicken parts testing positive for salmonella fell from 25 percent, which is the industry average, to less than 5 percent.\u003c/p>\n\u003cp>Under the USDA's proposal, the legal limit will be 15 percent — a much less ambitious goal. But Doyle says it's a reasonable start.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/92233/clean-up-those-contaminated-chicken-parts-usda-tells-industry","authors":["byline_bayareabites_92233"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_2035","bayareabites_34"],"tags":["bayareabites_621","bayareabites_11270","bayareabites_2037","bayareabites_10921","bayareabites_8913"],"featImg":"bayareabites_92234","label":"bayareabites"},"bayareabites_86869":{"type":"posts","id":"bayareabites_86869","meta":{"index":"posts_1591205157","site":"bayareabites","id":"86869","score":null,"sort":[1409246632000]},"guestAuthors":[],"slug":"how-foster-farms-is-solving-the-case-of-the-mystery-salmonella","title":"How Foster Farms Is Solving The Case Of The Mystery Salmonella","publishDate":1409246632,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_86870\" class=\"wp-caption aligncenter\" style=\"max-width: 2497px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-5_slide-94e622f722c5dbc04ed7ab9e946d5dc9b4588fef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-5_slide-94e622f722c5dbc04ed7ab9e946d5dc9b4588fef.jpg\" alt=\"Bob O'Connor, a Foster Farms veterinarian, holds an 11-day-old chick at a ranch near the town of Merced, in California's Central Valley. Photo: Dan Charles/NPR\" width=\"2497\" height=\"1665\" class=\"size-full wp-image-86870\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob O'Connor, a Foster Farms veterinarian, holds an 11-day-old chick at a ranch near the town of Merced, in California's Central Valley. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140828_me_how_foster_farms_is_solving_the_case_of_the_mystery_salmonella.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/28/342166299/how-foster-farms-is-solving-the-case-of-the-mystery-salmonella\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/28/14)\u003c/p>\n\u003cp>\u003ca href=\"http://www.fosterfarms.com/\">Foster Farms\u003c/a>, California's biggest chicken producer, has been accused of poisoning people with salmonella bacteria. After an outbreak last fall, the U.S. Department of Agriculture \u003ca href=\"http://www.marlerblog.com/files/2013/10/Foster-Poultry-Farms-Est.-6137P.pdf\">threatened\u003c/a> to shut down three of the company's plants.\u003c/p>\n\u003cp>Since then, though, the company has \u003ca href=\"http://www.fosterfarms.com/about/press/press_release.asp?press_release_id=184\">reduced\u003c/a> its rates of salmonella contamination dramatically. Some food safety experts are now saying the whole poultry industry should follow this company's example.\u003c/p>\n\u003cp>The company is also taking the lead in figuring out a food safety mystery: How in the world do tests detect salmonella frequently on cut-up chicken parts but not on whole chicken carcasses?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Foster Farms recently gave me a small peek inside its anti-salmonella campaign.\u003c/p>\n\u003cp>Bob O'Connor, a veterinarian who has worked at the company for the past 17 years, drove me to a ranch near the town of Merced, in California's Central Valley. It's an enormous operation, with dozens of long, narrow chicken houses lined up on dry, bare dirt.\u003c/p>\n\u003cp>Foster Farms owns and operates this complex, as it does most of its chicken-raising farms. Other major poultry companies rely on contract farmers, an arrangement that has drawn much \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/20/279040721/the-system-that-supplies-our-chickens-pits-farmer-against-farmer\">criticism\u003c/a>.\u003c/p>\n\u003cp>Inside one of the houses, thousands of little chicks are walking around on the floor. They're 11 days old, cute and apparently healthy. But O'Connor says there's a lot that you can't see. \"I cannot look at this flock of birds and say to you that these birds have salmonella in their gastrointestinal tract,\" he says.\u003c/p>\n\u003cp>Yet in most cases, it's safe to assume that some do. Scientists have tested some flocks of chickens in the U.S. and Europe and found salmonella in anywhere from 7 to 70 percent of all live birds.\u003c/p>\n\u003cp>That's disturbing, because people eventually will eat them. Fully cooking chicken does kill the bacteria. But if salmonella on raw chicken gets on your cutting board and then contaminates, say, some carrots, it can make you really sick.\u003c/p>\n\u003cp>For years now, the poultry industry has been struggling to limit the presence of salmonella. These chicken houses, for example, are designed to keep out wildlife, like mice or wild birds, that carry the bacteria. When chickens are slaughtered, the carcasses are washed with antimicrobial solutions.\u003c/p>\n\u003cp>According to USDA regulations, no more than 7.5 percent of the chicken carcasses coming from a chicken plant can test positive for salmonella.\u003c/p>\n\u003cp>Foster Farms — which turns out millions of pounds of chicken meat every week — usually does much better than that. \"We had 0 percent on most of our carcass sampling\" for the past three or four years, says O'Connor.\u003c/p>\n\u003cp>The company's executives thought they were doing really well.\u003c/p>\n\u003cp>Then, last summer, the Centers for Disease Control and Prevention found \u003ca href=\"http://www.cdc.gov/salmonella/heidelberg-10-13/\">evidence\u003c/a> that chicken from Foster Farms had caused a wave of salmonella infections. More than 600 people had gotten sick.\u003c/p>\n\u003cp>Inspectors from the USDA arrived at Foster Farms plants, and this time, they went much farther than the standard safety test. Instead of just testing whole chicken carcasses, they took samples of what most consumers actually buy: the cut-up parts, such as breasts, thighs and wings.\u003c/p>\n\u003cp>What they found is now shaking up the whole poultry industry. Their tests showed salmonella on about 25 percent of those cut-up chicken parts.\u003c/p>\n\u003cp>\u003ca href=\"http://achesongroup.com/about-us/david-acheson/\">David Acheson\u003c/a>, a former associate commissioner for foods at the Food and Drug Administration, says this pattern has been discovered at other poultry companies, too. Whole carcasses are largely free of salmonella, but then the bacteria appear on nearly a quarter of the chicken parts.\u003c/p>\n\u003cp>It's a mystery that the poultry industry is now trying to resolve.\u003c/p>\n\u003cp>\"What happened?\" says Acheson. \"Did this bug come in from the environment? Did something contaminate it during the process — the equipment, the workers, something weird like that? Or were we missing it the first time?\"\u003c/p>\n\u003cp>Probably we were missing it, Acheson says.\u003c/p>\n\u003cp>Here's one theory for how: When those whole carcasses are tested, they've just been chilled to 40 degrees. But in the next stage of processing, when they're cut up into parts, they warm up about 10 degrees. That warmth may release salmonella that was trapped in skin pores of the chilled carcass.\u003c/p>\n\u003cp>If any salmonella bacteria are present, the process of cutting up the carcass may spread the microbes around, contaminating lots of chicken parts.\u003c/p>\n\u003cp>No matter how the salmonella got there, though, Foster Farms had to figure out a way to get rid of them, because the USDA was threatening to close three of the company's plants. \"We had 72 hours to respond to that, to come up with a plan to control salmonella prevalence on parts,\" says O'Connor.\u003c/p>\n\u003cp>Foster Farms brought in outside safety advisers, including Acheson, the former FDA official, who now works as a consultant to food companies. Together, they embarked on a search for the cause of their problem.\u003c/p>\n\u003cp>They tested slaughtered chickens, and picked up a clue. Birds that grew up on some farms were much more likely to carry salmonella than birds from other farms.\u003c/p>\n\u003cfigure id=\"attachment_86871\" class=\"wp-caption aligncenter\" style=\"max-width: 1594px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-3-bf7bccf538b886672c5955969dd9fd5fed056cdd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-3-bf7bccf538b886672c5955969dd9fd5fed056cdd.jpg\" alt=\"This Foster Farms ranch near Merced, Calif., had higher prevalence for salmonella, so the company started testing everywhere to find it. It turned out the contamination was concentrated inside the houses. Photo: Dan Charles/NPR\" width=\"1594\" height=\"1195\" class=\"size-full wp-image-86871\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This Foster Farms ranch near Merced, Calif., had higher prevalence for salmonella, so the company started testing everywhere to find it. It turned out the contamination was concentrated inside the houses. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>This is why Bob O'Connor has brought me to this farm near Merced. \"This particular farm seemed to have more prevalence for salmonella,\" he says.\u003c/p>\n\u003cp>So the company started testing everywhere for salmonella. Some experts thought the bacteria might be invading the chicken houses from outside, carried by mice or wild birds or beetles. So the company tested for salmonella on the dirt near the houses, and in the green, irrigated fields nearby.\u003c/p>\n\u003cp>\"Those are vineyards, right there,\" O'Connor says, gesturing toward one field. \"Those are almond orchards over there. That's where we went. We literally drag-swabbed through that orchard, through that vineyard.\"\u003c/p>\n\u003cp>But they discovered that the farther they moved from the chicken house, the less salmonella they found. The contamination, in fact, was concentrated in the houses.\u003c/p>\n\u003cp>It seems that once salmonella bacteria got established inside those houses, they stayed there, and infected each new flock of chickens that came to live there. \"So the interventions that we did for broilers were to really focus on cleaning up the houses themselves,\" O'Connor says. \"The whole entire house was soaped down. Then you disinfect it. And then you let it sit. We let these farms sit for about six weeks without any birds in them.\"\u003c/p>\n\u003cp>Foster Farms did a lot of other things, too. It made sure that the breeding hens in their hatcheries were salmonella-free, because if those hens have salmonella, their children will, too. The company put more money into vaccination, and spent more time washing equipment in processing plants.\u003c/p>\n\u003cp>It took months, but it made a big difference. The share of chicken parts that tested positive for salmonella fell from 20 percent to less than 5 percent.\u003c/p>\n\u003cp>Acheson says that's really good. It's setting a new safety standard for the whole industry.\u003c/p>\n\u003cp>Others, like Seattle attorney \u003ca href=\"http://www.billmarler.com/biography\">Bill Marler\u003c/a>, who makes his living suing companies when their food makes people sick, say it's not good enough. \"The standard is, it's still OK to have a pathogen on your product that can sicken and kill your customers. And as long as that's the way it is, we're always going to limp from outbreak to outbreak to outbreak,\" he says.\u003c/p>\n\u003cp>Marler says the USDA should take the same stand against salmonella that it did against another dangerous microbe: disease-causing E. coli.\u003c/p>\n\u003cp>When the USDA declared these E. coli bacteria illegal adulterants in food, the meat industry complained, but it also found new ways to prevent them from poisoning people. \"It used to be 90 percent of my law firm's revenue, and now it's nearly zero. It's a success story,\" says Marler.\u003c/p>\n\u003cp>Eliminating salmonella altogether would be difficult — it's much more common in the environment than disease-causing E. coli.\u003c/p>\n\u003cp>So for now, the USDA is asking companies to reduce salmonella contamination, but it's not requiring chicken meat to be completely salmonella-free. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Foster Farms has been accused of poisoning its customers with salmonella bacteria. But in recent months, the company has become a leader in the poultry industry's fight against the foodborne pathogen.","status":"publish","parent":0,"modified":1409246632,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":43,"wordCount":1448},"headData":{"title":"How Foster Farms Is Solving The Case Of The Mystery Salmonella | KQED","description":"Foster Farms has been accused of poisoning its customers with salmonella bacteria. But in recent months, the company has become a leader in the poultry industry's fight against the foodborne pathogen.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How Foster Farms Is Solving The Case Of The Mystery Salmonella","datePublished":"2014-08-28T17:23:52.000Z","dateModified":"2014-08-28T17:23:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"86869 http://blogs.kqed.org/bayareabites/?p=86869","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/28/how-foster-farms-is-solving-the-case-of-the-mystery-salmonella/","disqusTitle":"How Foster Farms Is Solving The Case Of The Mystery Salmonella","nprByline":"Dan Charles","nprStoryId":"342166299","nprApiLink":"http://api.npr.org/query?id=342166299&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/08/28/342166299/how-foster-farms-is-solving-the-case-of-the-mystery-salmonella?ft=3&f=342166299","nprRetrievedStory":"1","nprPubDate":"Thu, 28 Aug 2014 09:37:00 -0400","nprStoryDate":"Thu, 28 Aug 2014 03:43:00 -0400","nprLastModifiedDate":"Thu, 28 Aug 2014 09:37:11 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140828_me_how_foster_farms_is_solving_the_case_of_the_mystery_salmonella.mp3?orgId=1&topicId=1053&ft=3&f=342166299","nprAudioM3u":"http://api.npr.org/m3u/1343900881-d1b2c1.m3u?orgId=1&topicId=1053&ft=3&f=342166299","path":"/bayareabites/86869/how-foster-farms-is-solving-the-case-of-the-mystery-salmonella","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140828_me_how_foster_farms_is_solving_the_case_of_the_mystery_salmonella.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86870\" class=\"wp-caption aligncenter\" style=\"max-width: 2497px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-5_slide-94e622f722c5dbc04ed7ab9e946d5dc9b4588fef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-5_slide-94e622f722c5dbc04ed7ab9e946d5dc9b4588fef.jpg\" alt=\"Bob O'Connor, a Foster Farms veterinarian, holds an 11-day-old chick at a ranch near the town of Merced, in California's Central Valley. Photo: Dan Charles/NPR\" width=\"2497\" height=\"1665\" class=\"size-full wp-image-86870\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob O'Connor, a Foster Farms veterinarian, holds an 11-day-old chick at a ranch near the town of Merced, in California's Central Valley. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140828_me_how_foster_farms_is_solving_the_case_of_the_mystery_salmonella.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/28/342166299/how-foster-farms-is-solving-the-case-of-the-mystery-salmonella\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/28/14)\u003c/p>\n\u003cp>\u003ca href=\"http://www.fosterfarms.com/\">Foster Farms\u003c/a>, California's biggest chicken producer, has been accused of poisoning people with salmonella bacteria. After an outbreak last fall, the U.S. Department of Agriculture \u003ca href=\"http://www.marlerblog.com/files/2013/10/Foster-Poultry-Farms-Est.-6137P.pdf\">threatened\u003c/a> to shut down three of the company's plants.\u003c/p>\n\u003cp>Since then, though, the company has \u003ca href=\"http://www.fosterfarms.com/about/press/press_release.asp?press_release_id=184\">reduced\u003c/a> its rates of salmonella contamination dramatically. Some food safety experts are now saying the whole poultry industry should follow this company's example.\u003c/p>\n\u003cp>The company is also taking the lead in figuring out a food safety mystery: How in the world do tests detect salmonella frequently on cut-up chicken parts but not on whole chicken carcasses?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Foster Farms recently gave me a small peek inside its anti-salmonella campaign.\u003c/p>\n\u003cp>Bob O'Connor, a veterinarian who has worked at the company for the past 17 years, drove me to a ranch near the town of Merced, in California's Central Valley. It's an enormous operation, with dozens of long, narrow chicken houses lined up on dry, bare dirt.\u003c/p>\n\u003cp>Foster Farms owns and operates this complex, as it does most of its chicken-raising farms. Other major poultry companies rely on contract farmers, an arrangement that has drawn much \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/20/279040721/the-system-that-supplies-our-chickens-pits-farmer-against-farmer\">criticism\u003c/a>.\u003c/p>\n\u003cp>Inside one of the houses, thousands of little chicks are walking around on the floor. They're 11 days old, cute and apparently healthy. But O'Connor says there's a lot that you can't see. \"I cannot look at this flock of birds and say to you that these birds have salmonella in their gastrointestinal tract,\" he says.\u003c/p>\n\u003cp>Yet in most cases, it's safe to assume that some do. Scientists have tested some flocks of chickens in the U.S. and Europe and found salmonella in anywhere from 7 to 70 percent of all live birds.\u003c/p>\n\u003cp>That's disturbing, because people eventually will eat them. Fully cooking chicken does kill the bacteria. But if salmonella on raw chicken gets on your cutting board and then contaminates, say, some carrots, it can make you really sick.\u003c/p>\n\u003cp>For years now, the poultry industry has been struggling to limit the presence of salmonella. These chicken houses, for example, are designed to keep out wildlife, like mice or wild birds, that carry the bacteria. When chickens are slaughtered, the carcasses are washed with antimicrobial solutions.\u003c/p>\n\u003cp>According to USDA regulations, no more than 7.5 percent of the chicken carcasses coming from a chicken plant can test positive for salmonella.\u003c/p>\n\u003cp>Foster Farms — which turns out millions of pounds of chicken meat every week — usually does much better than that. \"We had 0 percent on most of our carcass sampling\" for the past three or four years, says O'Connor.\u003c/p>\n\u003cp>The company's executives thought they were doing really well.\u003c/p>\n\u003cp>Then, last summer, the Centers for Disease Control and Prevention found \u003ca href=\"http://www.cdc.gov/salmonella/heidelberg-10-13/\">evidence\u003c/a> that chicken from Foster Farms had caused a wave of salmonella infections. More than 600 people had gotten sick.\u003c/p>\n\u003cp>Inspectors from the USDA arrived at Foster Farms plants, and this time, they went much farther than the standard safety test. Instead of just testing whole chicken carcasses, they took samples of what most consumers actually buy: the cut-up parts, such as breasts, thighs and wings.\u003c/p>\n\u003cp>What they found is now shaking up the whole poultry industry. Their tests showed salmonella on about 25 percent of those cut-up chicken parts.\u003c/p>\n\u003cp>\u003ca href=\"http://achesongroup.com/about-us/david-acheson/\">David Acheson\u003c/a>, a former associate commissioner for foods at the Food and Drug Administration, says this pattern has been discovered at other poultry companies, too. Whole carcasses are largely free of salmonella, but then the bacteria appear on nearly a quarter of the chicken parts.\u003c/p>\n\u003cp>It's a mystery that the poultry industry is now trying to resolve.\u003c/p>\n\u003cp>\"What happened?\" says Acheson. \"Did this bug come in from the environment? Did something contaminate it during the process — the equipment, the workers, something weird like that? Or were we missing it the first time?\"\u003c/p>\n\u003cp>Probably we were missing it, Acheson says.\u003c/p>\n\u003cp>Here's one theory for how: When those whole carcasses are tested, they've just been chilled to 40 degrees. But in the next stage of processing, when they're cut up into parts, they warm up about 10 degrees. That warmth may release salmonella that was trapped in skin pores of the chilled carcass.\u003c/p>\n\u003cp>If any salmonella bacteria are present, the process of cutting up the carcass may spread the microbes around, contaminating lots of chicken parts.\u003c/p>\n\u003cp>No matter how the salmonella got there, though, Foster Farms had to figure out a way to get rid of them, because the USDA was threatening to close three of the company's plants. \"We had 72 hours to respond to that, to come up with a plan to control salmonella prevalence on parts,\" says O'Connor.\u003c/p>\n\u003cp>Foster Farms brought in outside safety advisers, including Acheson, the former FDA official, who now works as a consultant to food companies. Together, they embarked on a search for the cause of their problem.\u003c/p>\n\u003cp>They tested slaughtered chickens, and picked up a clue. Birds that grew up on some farms were much more likely to carry salmonella than birds from other farms.\u003c/p>\n\u003cfigure id=\"attachment_86871\" class=\"wp-caption aligncenter\" style=\"max-width: 1594px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-3-bf7bccf538b886672c5955969dd9fd5fed056cdd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-3-bf7bccf538b886672c5955969dd9fd5fed056cdd.jpg\" alt=\"This Foster Farms ranch near Merced, Calif., had higher prevalence for salmonella, so the company started testing everywhere to find it. It turned out the contamination was concentrated inside the houses. Photo: Dan Charles/NPR\" width=\"1594\" height=\"1195\" class=\"size-full wp-image-86871\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This Foster Farms ranch near Merced, Calif., had higher prevalence for salmonella, so the company started testing everywhere to find it. It turned out the contamination was concentrated inside the houses. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>This is why Bob O'Connor has brought me to this farm near Merced. \"This particular farm seemed to have more prevalence for salmonella,\" he says.\u003c/p>\n\u003cp>So the company started testing everywhere for salmonella. Some experts thought the bacteria might be invading the chicken houses from outside, carried by mice or wild birds or beetles. So the company tested for salmonella on the dirt near the houses, and in the green, irrigated fields nearby.\u003c/p>\n\u003cp>\"Those are vineyards, right there,\" O'Connor says, gesturing toward one field. \"Those are almond orchards over there. That's where we went. We literally drag-swabbed through that orchard, through that vineyard.\"\u003c/p>\n\u003cp>But they discovered that the farther they moved from the chicken house, the less salmonella they found. The contamination, in fact, was concentrated in the houses.\u003c/p>\n\u003cp>It seems that once salmonella bacteria got established inside those houses, they stayed there, and infected each new flock of chickens that came to live there. \"So the interventions that we did for broilers were to really focus on cleaning up the houses themselves,\" O'Connor says. \"The whole entire house was soaped down. Then you disinfect it. And then you let it sit. We let these farms sit for about six weeks without any birds in them.\"\u003c/p>\n\u003cp>Foster Farms did a lot of other things, too. It made sure that the breeding hens in their hatcheries were salmonella-free, because if those hens have salmonella, their children will, too. The company put more money into vaccination, and spent more time washing equipment in processing plants.\u003c/p>\n\u003cp>It took months, but it made a big difference. The share of chicken parts that tested positive for salmonella fell from 20 percent to less than 5 percent.\u003c/p>\n\u003cp>Acheson says that's really good. It's setting a new safety standard for the whole industry.\u003c/p>\n\u003cp>Others, like Seattle attorney \u003ca href=\"http://www.billmarler.com/biography\">Bill Marler\u003c/a>, who makes his living suing companies when their food makes people sick, say it's not good enough. \"The standard is, it's still OK to have a pathogen on your product that can sicken and kill your customers. And as long as that's the way it is, we're always going to limp from outbreak to outbreak to outbreak,\" he says.\u003c/p>\n\u003cp>Marler says the USDA should take the same stand against salmonella that it did against another dangerous microbe: disease-causing E. coli.\u003c/p>\n\u003cp>When the USDA declared these E. coli bacteria illegal adulterants in food, the meat industry complained, but it also found new ways to prevent them from poisoning people. \"It used to be 90 percent of my law firm's revenue, and now it's nearly zero. It's a success story,\" says Marler.\u003c/p>\n\u003cp>Eliminating salmonella altogether would be difficult — it's much more common in the environment than disease-causing E. coli.\u003c/p>\n\u003cp>So for now, the USDA is asking companies to reduce salmonella contamination, but it's not requiring chicken meat to be completely salmonella-free. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/86869/how-foster-farms-is-solving-the-case-of-the-mystery-salmonella","authors":["byline_bayareabites_86869"],"categories":["bayareabites_1874","bayareabites_1245","bayareabites_10916","bayareabites_2035","bayareabites_34","bayareabites_358"],"tags":["bayareabites_11456","bayareabites_250","bayareabites_621","bayareabites_11270","bayareabites_13757","bayareabites_12527","bayareabites_888","bayareabites_2037","bayareabites_11247","bayareabites_10921"],"featImg":"bayareabites_86870","label":"bayareabites"},"bayareabites_84777":{"type":"posts","id":"bayareabites_84777","meta":{"index":"posts_1591205157","site":"bayareabites","id":"84777","score":null,"sort":[1404952927000]},"guestAuthors":[],"slug":"is-foster-farms-a-food-safety-pioneer-or-a-persistent-offender","title":"Is Foster Farms A Food Safety Pioneer Or A Persistent Offender?","publishDate":1404952927,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_84778\" class=\"wp-caption aligncenter\" style=\"max-width: 2102px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/183732937-a0d19df46131b510ed9fb3baad02dff73a8fff7d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/183732937-a0d19df46131b510ed9fb3baad02dff73a8fff7d.jpg\" alt=\"Foster Farms set up new procedures to deal with salmonella contamination after the USDA threatened to shut down its plants last fall. Photo: Justin Sullivan/Getty Images\" width=\"2102\" height=\"1575\" class=\"size-full wp-image-84778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foster Farms set up new procedures to deal with salmonella contamination after the USDA threatened to shut down its plants last fall. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/09/330160016/is-foster-farms-a-food-safety-pioneer-or-a-persistent-offender\">The Salt at NPR Food\u003c/a> (7/9/14)\u003c/p>\n\u003cp>Foster Farms, a chicken producer in California, just can't seem to stop bleeding bad news.\u003c/p>\n\u003cp>On July 3, it \u003ca href=\"https://fosterfarms.com/about/press/press_release.asp?press_release_id=183\">recalled\u003c/a> several batches of chicken products because a chicken breast from one of those batches is blamed for poisoning someone with salmonella bacteria. The recall came on top of an \u003ca href=\"http://www.cdc.gov/salmonella/heidelberg-10-13/map.html\">outbreak\u003c/a> of salmonella that's been going on since October 2013. Some of the 621 cases reported in 29 states and Puerto Rico have been linked to Foster Farms chicken products. And let's not forget last fall, when U.S. Department of Agriculture food safety officials \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/10/salmonella-shutdown-usda-threatens-closure-of-major-chicken-plants/\">threatened\u003c/a> to shut down a Foster Farms processing plant in Fresno, Calif., because of salmonella contamination.\u003c/p>\n\u003cp>But here's the paradox: Foster Farms may now be one of the country's cleanest, safest sources of chicken products. That's according to the USDA, which has been testing chicken parts that are processed at Foster Farms plants.\u003c/p>\n\u003cp>After the USDA threatened to shut down the plants in October, the company called in food safety experts and set up new \u003ca href=\"http://www.fosterfarmsfoodsafety.com/\">procedures\u003c/a> to eliminate salmonella contamination. It's made a difference, the government says. At Foster Farms plants, fewer than 5 percent of chicken parts test positive for salmonella. At other companies, it's typically about 20 percent.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In mid-June, in fact, Foster Farms \u003ca href=\"http://www.fosterfarms.com/about/press/press_release.asp?press_release_id=181\">celebrated\u003c/a> this success at a meeting to mark the company's 75th anniversary. Company officials were joined by government officials who sang the company's praises.\u003c/p>\n\u003cp>Sen. Dianne Feinstein of California called on other chicken companies to follow Foster Farms' example. David Acheson, former chief medical officer of the USDA Food Safety and Inspection Service and a former associate commissioner for foods at the Food and Drug Administration, praised the company for being \"willing to devote the time and resources to becoming a world leader in food safety.\"\u003c/p>\n\u003cp>This latest recall, and the Centers for Disease Control and Prevention's reports that Foster Farms chicken is linked to a wider salmonella outbreak, now are raising questions about how effective the company's safety push effort really has been.\u003c/p>\n\u003cp>There's a possible explanation for the conflicting reports from Foster Farms. It's possible that the recent spate of bad news reflects Foster Farms' earlier operations, before the recent improvements. The July recall, for instance, covers chicken products that emerged from a Foster Farms plant back in March. Similarly, even though the CDC continues releasing updates on a large salmonella outbreak, with 621 people sickened, most of those people actually got sick many months ago.\u003c/p>\n\u003cp>In addition, even though the CDC has linked this salmonella outbreak to chicken from Foster Farms, a USDA spokesman says it's possible that the outbreak may come from multiple sources. Some of the cases of salmonella poisoning, for instance, have been reported in places where Foster Farms doesn't even distribute its chicken.\u003c/p>\n\u003cp>According to a statement from the USDA's Food Safety and Inspection Service, \"because our intensified sampling [at Foster Farms facilities] is showing low levels of Salmonella ... FSIS has been investigating whether illnesses are being caused by other sources.\"\u003c/p>\n\u003cp>Finally, even though Foster Farms has reduced salmonella contamination at its plants, it hasn't managed to eliminate it completely. So there's still a risk that the bacteria make somebody sick. Maybe Foster Farms was just really unlucky.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The California chicken producer has been dogged by food safety problems at its plants for months. But Foster Farms may also now be one of the country's cleanest, safest sources of chicken products.","status":"publish","parent":0,"modified":1404952927,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":598},"headData":{"title":"Is Foster Farms A Food Safety Pioneer Or A Persistent Offender? | KQED","description":"The California chicken producer has been dogged by food safety problems at its plants for months. But Foster Farms may also now be one of the country's cleanest, safest sources of chicken products.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Is Foster Farms A Food Safety Pioneer Or A Persistent Offender?","datePublished":"2014-07-10T00:42:07.000Z","dateModified":"2014-07-10T00:42:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"84777 http://blogs.kqed.org/bayareabites/?p=84777","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/09/is-foster-farms-a-food-safety-pioneer-or-a-persistent-offender/","disqusTitle":"Is Foster Farms A Food Safety Pioneer Or A Persistent Offender?","nprByline":"Dan Charles","nprStoryId":"330160016","nprApiLink":"http://api.npr.org/query?id=330160016&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/07/09/330160016/is-foster-farms-a-food-safety-pioneer-or-a-persistent-offender?ft=3&f=330160016","nprRetrievedStory":"1","nprPubDate":"Wed, 09 Jul 2014 19:19:00 -0400","nprStoryDate":"Wed, 09 Jul 2014 17:35:00 -0400","nprLastModifiedDate":"Wed, 09 Jul 2014 19:19:57 -0400","path":"/bayareabites/84777/is-foster-farms-a-food-safety-pioneer-or-a-persistent-offender","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84778\" class=\"wp-caption aligncenter\" style=\"max-width: 2102px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/183732937-a0d19df46131b510ed9fb3baad02dff73a8fff7d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/183732937-a0d19df46131b510ed9fb3baad02dff73a8fff7d.jpg\" alt=\"Foster Farms set up new procedures to deal with salmonella contamination after the USDA threatened to shut down its plants last fall. Photo: Justin Sullivan/Getty Images\" width=\"2102\" height=\"1575\" class=\"size-full wp-image-84778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foster Farms set up new procedures to deal with salmonella contamination after the USDA threatened to shut down its plants last fall. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/09/330160016/is-foster-farms-a-food-safety-pioneer-or-a-persistent-offender\">The Salt at NPR Food\u003c/a> (7/9/14)\u003c/p>\n\u003cp>Foster Farms, a chicken producer in California, just can't seem to stop bleeding bad news.\u003c/p>\n\u003cp>On July 3, it \u003ca href=\"https://fosterfarms.com/about/press/press_release.asp?press_release_id=183\">recalled\u003c/a> several batches of chicken products because a chicken breast from one of those batches is blamed for poisoning someone with salmonella bacteria. The recall came on top of an \u003ca href=\"http://www.cdc.gov/salmonella/heidelberg-10-13/map.html\">outbreak\u003c/a> of salmonella that's been going on since October 2013. Some of the 621 cases reported in 29 states and Puerto Rico have been linked to Foster Farms chicken products. And let's not forget last fall, when U.S. Department of Agriculture food safety officials \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/10/salmonella-shutdown-usda-threatens-closure-of-major-chicken-plants/\">threatened\u003c/a> to shut down a Foster Farms processing plant in Fresno, Calif., because of salmonella contamination.\u003c/p>\n\u003cp>But here's the paradox: Foster Farms may now be one of the country's cleanest, safest sources of chicken products. That's according to the USDA, which has been testing chicken parts that are processed at Foster Farms plants.\u003c/p>\n\u003cp>After the USDA threatened to shut down the plants in October, the company called in food safety experts and set up new \u003ca href=\"http://www.fosterfarmsfoodsafety.com/\">procedures\u003c/a> to eliminate salmonella contamination. It's made a difference, the government says. At Foster Farms plants, fewer than 5 percent of chicken parts test positive for salmonella. At other companies, it's typically about 20 percent.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In mid-June, in fact, Foster Farms \u003ca href=\"http://www.fosterfarms.com/about/press/press_release.asp?press_release_id=181\">celebrated\u003c/a> this success at a meeting to mark the company's 75th anniversary. Company officials were joined by government officials who sang the company's praises.\u003c/p>\n\u003cp>Sen. Dianne Feinstein of California called on other chicken companies to follow Foster Farms' example. David Acheson, former chief medical officer of the USDA Food Safety and Inspection Service and a former associate commissioner for foods at the Food and Drug Administration, praised the company for being \"willing to devote the time and resources to becoming a world leader in food safety.\"\u003c/p>\n\u003cp>This latest recall, and the Centers for Disease Control and Prevention's reports that Foster Farms chicken is linked to a wider salmonella outbreak, now are raising questions about how effective the company's safety push effort really has been.\u003c/p>\n\u003cp>There's a possible explanation for the conflicting reports from Foster Farms. It's possible that the recent spate of bad news reflects Foster Farms' earlier operations, before the recent improvements. The July recall, for instance, covers chicken products that emerged from a Foster Farms plant back in March. Similarly, even though the CDC continues releasing updates on a large salmonella outbreak, with 621 people sickened, most of those people actually got sick many months ago.\u003c/p>\n\u003cp>In addition, even though the CDC has linked this salmonella outbreak to chicken from Foster Farms, a USDA spokesman says it's possible that the outbreak may come from multiple sources. Some of the cases of salmonella poisoning, for instance, have been reported in places where Foster Farms doesn't even distribute its chicken.\u003c/p>\n\u003cp>According to a statement from the USDA's Food Safety and Inspection Service, \"because our intensified sampling [at Foster Farms facilities] is showing low levels of Salmonella ... FSIS has been investigating whether illnesses are being caused by other sources.\"\u003c/p>\n\u003cp>Finally, even though Foster Farms has reduced salmonella contamination at its plants, it hasn't managed to eliminate it completely. So there's still a risk that the bacteria make somebody sick. Maybe Foster Farms was just really unlucky.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/84777/is-foster-farms-a-food-safety-pioneer-or-a-persistent-offender","authors":["byline_bayareabites_84777"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_10994","bayareabites_621","bayareabites_12641","bayareabites_11270","bayareabites_12527","bayareabites_888","bayareabites_2037","bayareabites_10921","bayareabites_8913"],"featImg":"bayareabites_84778","label":"bayareabites"},"bayareabites_83485":{"type":"posts","id":"bayareabites_83485","meta":{"index":"posts_1591205157","site":"bayareabites","id":"83485","score":null,"sort":[1402764881000]},"guestAuthors":[],"slug":"salmonella-outbreak-linked-to-chia-seed-powders-cdc-says","title":"Salmonella Outbreak Linked To Chia Seed Powders, CDC Says","publishDate":1402764881,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_83486\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chia-powder-0a7b55b0f1a5db1f7416b1d96a55ca26fe6693aa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chia-powder-0a7b55b0f1a5db1f7416b1d96a55ca26fe6693aa.jpg\" alt=\"Salmonella has recently been found in ground chia seed powder, a superfood being put in everything from smoothies to cereal. Photo: Marek Uliasz/iStockphoto\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-83486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salmonella has recently been found in ground chia seed powder, a superfood being put in everything from smoothies to cereal. Photo: Marek Uliasz/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/13/321675080/salmonella-outbreak-linked-to-chia-seed-powders-cdc-says\">The Salt at NPR Food\u003c/a> (6/13/14)\u003c/p>\n\u003cp>The Centers for Disease Control and Prevention is investigating an ongoing salmonella outbreak linked to ...chicken? Nope, this time it's chia seed powder — which is made from tiny black and white chia seeds that are sprouted and ground.\u003c/p>\n\u003cp>Chia seed products have achieved the status of superfood, thanks to their high nutrient levels. And now they're popping up in everything from smoothies to cereal. But — as we've learned from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/27/145922622/from-health-food-to-health-risk-sprouts-slip-off-the-menu\">numerous outbreaks\u003c/a> of sprouts — foodborne bugs can be formidable in these kinds of products.\u003c/p>\n\u003cp>The CDC reports that 21 people in 12 states have been sickened by the salmonella outbreak so far. And investigators are focusing their efforts on chia seed powder products. (Typically, investigators home in on a particular food after interviewing people who got sick in the outbreak to find out which foods they have eaten in common.)\u003c/p>\n\u003cp>Companies in the U.S. and Canada have issued multiple recalls.\u003c/p>\n\u003cfigure id=\"attachment_83487\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/recalled-chia_enl-d88dca86e24b25b434c745931512c1212fb7dd97.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/recalled-chia_enl-d88dca86e24b25b434c745931512c1212fb7dd97-290x179.jpg\" alt=\"The Centers for Disease Control and Prevention on Friday issued a warning about chia powder because of possible salmonella contamination. Photo: AP\" width=\"290\" height=\"179\" class=\"size-medium wp-image-83487\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Centers for Disease Control and Prevention on Friday issued a warning about chia powder because of possible salmonella contamination. Photo: AP\u003c/figcaption>\u003c/figure>\n\u003cp>Recently, Navitas Naturals announced it was \u003ca href=\"http://secure.navitasnaturals.com/images/uploads/pages/File/2014_6_6%20Chia%20Seed%20Powder.pdf\">expanding\u003c/a> its original voluntary \u003ca href=\"https://secure.navitasnaturals.com/images/uploads/pages/File/Revised_2014_5_28%20Chia%20Seed%20Powder.pdf\">recall\u003c/a> begun in May. Affected products include a smoothie mix and an organic sprouted chia powder with certain best-by dates, which were distributed nationally.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Based on investigations by FDA and California Department of Public Health, one of our suppliers, Health Matters America Inc./Organic Traditions, has expanded their recall of Chia products. As a result, we are expanding our voluntary recall to include a broader date range of products,\" wrote Navitas Natural CEO Zach Adelman.\u003c/p>\n\u003cp>\"Our business depends on providing safe and healthy food, and we will not take chances with our consumers' wellbeing,\" Adelman continued.\u003c/p>\n\u003cp>The CDC says the recalled products have a long shelf life. So consumers who have chia powder in their pantries can check the CDC website for \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm400186.htm\">images\u003c/a> of the retail products as well as \u003ca href=\"http://www.cdc.gov/salmonella/newport-05-14/advice-consumers.html\">details\u003c/a> including the sizes, UPC codes and best-by dates.\u003c/p>\n\u003cp>Salmonella causes diarrhea, fever and cramps that can begin 12 to 72 hours after eating the food that was contaminated.\u003c/p>\n\u003cp>The CDC says most people recover within a week without seeking treatment, but young children (up to age 5), older adults and people with weakened immune systems may have more serious illnesses.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Recalls of chia seed powders expand as 21 people in 12 states have been sickened by salmonella tied to the powder. The powder has a long shelf life, so consumers should check their pantries.","status":"publish","parent":0,"modified":1402764881,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":421},"headData":{"title":"Salmonella Outbreak Linked To Chia Seed Powders, CDC Says | KQED","description":"Recalls of chia seed powders expand as 21 people in 12 states have been sickened by salmonella tied to the powder. The powder has a long shelf life, so consumers should check their pantries.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Salmonella Outbreak Linked To Chia Seed Powders, CDC Says","datePublished":"2014-06-14T16:54:41.000Z","dateModified":"2014-06-14T16:54:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"83485 http://blogs.kqed.org/bayareabites/?p=83485","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/06/14/salmonella-outbreak-linked-to-chia-seed-powders-cdc-says/","disqusTitle":"Salmonella Outbreak Linked To Chia Seed Powders, CDC Says","nprByline":"Allison Aubrey","nprStoryId":"321675080","nprApiLink":"http://api.npr.org/query?id=321675080&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/06/13/321675080/salmonella-outbreak-linked-to-chia-seed-powders-cdc-says?ft=3&f=321675080","nprRetrievedStory":"1","nprPubDate":"Fri, 13 Jun 2014 16:25:00 -0400","nprStoryDate":"Fri, 13 Jun 2014 15:13:00 -0400","nprLastModifiedDate":"Fri, 13 Jun 2014 16:25:29 -0400","path":"/bayareabites/83485/salmonella-outbreak-linked-to-chia-seed-powders-cdc-says","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83486\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chia-powder-0a7b55b0f1a5db1f7416b1d96a55ca26fe6693aa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chia-powder-0a7b55b0f1a5db1f7416b1d96a55ca26fe6693aa.jpg\" alt=\"Salmonella has recently been found in ground chia seed powder, a superfood being put in everything from smoothies to cereal. Photo: Marek Uliasz/iStockphoto\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-83486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salmonella has recently been found in ground chia seed powder, a superfood being put in everything from smoothies to cereal. Photo: Marek Uliasz/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/13/321675080/salmonella-outbreak-linked-to-chia-seed-powders-cdc-says\">The Salt at NPR Food\u003c/a> (6/13/14)\u003c/p>\n\u003cp>The Centers for Disease Control and Prevention is investigating an ongoing salmonella outbreak linked to ...chicken? Nope, this time it's chia seed powder — which is made from tiny black and white chia seeds that are sprouted and ground.\u003c/p>\n\u003cp>Chia seed products have achieved the status of superfood, thanks to their high nutrient levels. And now they're popping up in everything from smoothies to cereal. But — as we've learned from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/27/145922622/from-health-food-to-health-risk-sprouts-slip-off-the-menu\">numerous outbreaks\u003c/a> of sprouts — foodborne bugs can be formidable in these kinds of products.\u003c/p>\n\u003cp>The CDC reports that 21 people in 12 states have been sickened by the salmonella outbreak so far. And investigators are focusing their efforts on chia seed powder products. (Typically, investigators home in on a particular food after interviewing people who got sick in the outbreak to find out which foods they have eaten in common.)\u003c/p>\n\u003cp>Companies in the U.S. and Canada have issued multiple recalls.\u003c/p>\n\u003cfigure id=\"attachment_83487\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/recalled-chia_enl-d88dca86e24b25b434c745931512c1212fb7dd97.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/recalled-chia_enl-d88dca86e24b25b434c745931512c1212fb7dd97-290x179.jpg\" alt=\"The Centers for Disease Control and Prevention on Friday issued a warning about chia powder because of possible salmonella contamination. Photo: AP\" width=\"290\" height=\"179\" class=\"size-medium wp-image-83487\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Centers for Disease Control and Prevention on Friday issued a warning about chia powder because of possible salmonella contamination. Photo: AP\u003c/figcaption>\u003c/figure>\n\u003cp>Recently, Navitas Naturals announced it was \u003ca href=\"http://secure.navitasnaturals.com/images/uploads/pages/File/2014_6_6%20Chia%20Seed%20Powder.pdf\">expanding\u003c/a> its original voluntary \u003ca href=\"https://secure.navitasnaturals.com/images/uploads/pages/File/Revised_2014_5_28%20Chia%20Seed%20Powder.pdf\">recall\u003c/a> begun in May. Affected products include a smoothie mix and an organic sprouted chia powder with certain best-by dates, which were distributed nationally.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Based on investigations by FDA and California Department of Public Health, one of our suppliers, Health Matters America Inc./Organic Traditions, has expanded their recall of Chia products. As a result, we are expanding our voluntary recall to include a broader date range of products,\" wrote Navitas Natural CEO Zach Adelman.\u003c/p>\n\u003cp>\"Our business depends on providing safe and healthy food, and we will not take chances with our consumers' wellbeing,\" Adelman continued.\u003c/p>\n\u003cp>The CDC says the recalled products have a long shelf life. So consumers who have chia powder in their pantries can check the CDC website for \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm400186.htm\">images\u003c/a> of the retail products as well as \u003ca href=\"http://www.cdc.gov/salmonella/newport-05-14/advice-consumers.html\">details\u003c/a> including the sizes, UPC codes and best-by dates.\u003c/p>\n\u003cp>Salmonella causes diarrhea, fever and cramps that can begin 12 to 72 hours after eating the food that was contaminated.\u003c/p>\n\u003cp>The CDC says most people recover within a week without seeking treatment, but young children (up to age 5), older adults and people with weakened immune systems may have more serious illnesses.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/83485/salmonella-outbreak-linked-to-chia-seed-powders-cdc-says","authors":["byline_bayareabites_83485"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_10274","bayareabites_10275","bayareabites_888","bayareabites_2037","bayareabites_10921"],"featImg":"bayareabites_83486","label":"bayareabites"},"bayareabites_73215":{"type":"posts","id":"bayareabites_73215","meta":{"index":"posts_1591205157","site":"bayareabites","id":"73215","score":null,"sort":[1383343252000]},"guestAuthors":[],"slug":"a-spice-buyer-on-why-pepper-is-dirty-and-how-it-gets-clean","title":"A Spice Buyer On Why Pepper Is Dirty, And How It Gets Clean","publishDate":1383343252,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_73220\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/peppercorns.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/peppercorns.jpg\" alt=\"Pepper is the spice most commonly contaminated with salmonella and other pathogens. iStockphoto.com\" width=\"624\" height=\"467\" class=\"size-full wp-image-73220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pepper is the spice most commonly contaminated with salmonella and other pathogens. iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/31/242155387/a-spice-buyer-on-why-pepper-is-dirty-and-how-it-gets-clean\">The Salt at NPR Food\u003c/a> (11/1/13)\u003c/p>\n\u003cp>This week's news that the Food and Drug Administration \u003ca href=\"http://www.fda.gov/Food/FoodScienceResearch/RiskSafetyAssessment/ucm367339.htm\">found\u003c/a> that 12 percent of spices imported to the U.S. are contaminated was a little disheartening.\u003c/p>\n\u003cp>As the FDA reported, all kinds of nasty stuff hitch a ride with spices into the country — from insects to animal excrement to pathogens. The agency looked closely at pepper and sesame seeds, but says this is an issue with lots of other spices, too.\u003c/p>\n\u003cp>After spices are harvested from plants, they're often laid on the ground to dry, as \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/29/your-kitchen-spices-can-often-harbor-salmonella/\">we reported\u003c/a> in August. Salmonella comes from birds and other animals, so the animals are getting into the spices somewhere in picking, drying, processing or storage.\u003c/p>\n\u003cp>We called up Al Goetze, who has been a spice buyer for McCormick & Company for 30 years, to find out how spices get so filthy. And of course we wanted to know what the world's largest spice buyer is doing about the problem.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Goetze had returned from a buying trip to India's Western Ghats. Here's an edited version of our conversation.\u003c/p>\n\u003cp>\u003cstrong>The FDA found things like rodent hair and insect parts in the spices they tested. Are there ways to keep that stuff out of spices?\u003c/strong>\u003c/p>\n\u003cp>Like all agricultural commodities, there is a level of filth that is introduced to the product at harvest time, drying activity and in storage. This is particularly true of spices and herbs grown in the developing countries. Many of the contaminants are introduced to the products from field insects and rodents. Also dirt, stones and other plant matter are picked up with the spices and herbs at time of harvest. During sun drying on tarps or concrete yards, more foreign matter and pathogens can contaminate the products. Improper storage conditions can lead to storage insect and/or rodent infestations.\u003c/p>\n\u003cp>All of our shippers we work with do some level of rudimentary cleaning to ensure our raw materials meet FDA import [laws]. We then further clean the spices and herbs in our main milling center in the U.S.\u003c/p>\n\u003cp>\u003cstrong>The FDA says it also found salmonella in 7 percent of the spices it tested. Did that surprise you?\u003c/strong>\u003c/p>\n\u003cp>It's clear to me that [these contaminated spices] weren't correctly sterilized at the source. And in processing in the U.S. they probably got recontaminated. Some people think just because someone has steamed or treated it overseas, you bring it in and that's the end of it. Well, no, it's not.\u003c/p>\n\u003cp>\u003cstrong>Does McCormick test for pathogens? \u003c/strong>\u003c/p>\n\u003cp>We test for pathogens, but not at the source. We know that there are pathogens in almost all spices. How can there not be, considering the environment in which they're grown and how they're handled? The farms haven't changed a lot since I first started — it's a multitude of small farmers. In India, I've heard estimates of 150,000 pepper farmers.\u003c/p>\n\u003cp>\u003cstrong>Tell us about that growing and handling process.\u003c/strong>\u003c/p>\n\u003cp>People think we buyers negotiate with farmers; the reality is you can't, because there are so many small farmers.\u003c/p>\n\u003cp>There is usually someone [in the village] they are dedicated to go to, or who has the best price. They look at the peppers to see if they're clean. Then, it's stored there at the collector, and once there's enough it goes to a processor or exporter. They do rudimentary cleaning to get to FDA detection action levels. At this level they're not dealing with anything you can't see — stones, other plant leaves. It's mostly moved around in small poly woven bags.\u003c/p>\n\u003cp>\u003cstrong>What happens once that pepper gets to McCormick?\u003c/strong>\u003c/p>\n\u003cp>We may clean it first, and then it goes into a steam sterilization process. It's pasteurization. We do that with all of our spices. You can test a lot; you can take 10 different samples, 50 different samples, but there can still be hot spots in the lot where salmonella can be.\u003c/p>\n\u003cp>\u003cstrong>It sounds like steam sterilizing would affect flavor. Is there quality loss?\u003c/strong>\u003c/p>\n\u003cp>Yes, there is, particularly on the real fragile herbs. The leafy things like basil, that's a very delicate leaf; you have to do that in a way that gets the job done in the least amount of time.\u003c/p>\n\u003cp>\u003cstrong>Do you irradiate spices?\u003c/strong>\u003c/p>\n\u003cp>That is probably the one and only technology that we have that is sterile when it's done. It will kill bacteria down to single-digit levels. We do not use any irradiation in our facilities. The only time we do use it is if we have an industrial customer, for instance something they might use in a cheese product, dill seed or cumin seed, [and] they don't want yeast or mold. We ship it to the irradiator en route to them.\u003c/p>\n\u003cp>\u003cstrong>Where are the spices sterilized?\u003c/strong>\u003c/p>\n\u003cp>Our biggest plant is in Hunt Valley, Md., and we have a similar setup in Avignon [France] for Europe.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>We don't want to sterilize and process our products [in the countries where we source our spices] for the most part. Any spice that has a hard shell, the minute you mill it you're releasing a lot of flavor and aroma. Black pepper, the minute you mill it it's going downhill. We don't want to push that all back to the source. It's a six- or eight-week journey to get to us.\u003c/p>\n\u003cp>\u003cstrong>There's been a lot of talk on working more with farmers to improve food safety with spices. Will that solve the problem?\u003c/strong>\u003c/p>\n\u003cp>Things are changing at the source, don't get me wrong, but they're changing at a relatively slow pace. It's just because of the enormity of the way these things are grown, the number of farmers involved. You have to look at the supply chain all the way from the farm to the end product.\u003c/p>\n\u003cp>\u003cstrong>What's new in the spice world?\u003c/strong>\u003c/p>\n\u003cp>People ask me what's the latest spice; the reality is there's nothing new. What you're seeing today more than anything is a revolution in seasoning blends and flavors. In the 1950s, the average household had 10 different spices. Today it's 40-some. And most of those are blends. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Spices get dirty because of the way they're grown, stored and harvested, according to the head spice buyer for McCormick & Company. Because there are so many small farmers and shippers worldwide, that end of the supply chain is hard to control. So spices need to be sterilized before they hit supermarket shelves.","status":"publish","parent":0,"modified":1383343252,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":1080},"headData":{"title":"A Spice Buyer On Why Pepper Is Dirty, And How It Gets Clean | KQED","description":"Spices get dirty because of the way they're grown, stored and harvested, according to the head spice buyer for McCormick & Company. Because there are so many small farmers and shippers worldwide, that end of the supply chain is hard to control. So spices need to be sterilized before they hit supermarket shelves.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Spice Buyer On Why Pepper Is Dirty, And How It Gets Clean","datePublished":"2013-11-01T22:00:52.000Z","dateModified":"2013-11-01T22:00:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"73215 http://blogs.kqed.org/bayareabites/?p=73215","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/11/01/a-spice-buyer-on-why-pepper-is-dirty-and-how-it-gets-clean/","disqusTitle":"A Spice Buyer On Why Pepper Is Dirty, And How It Gets Clean","nprByline":"Nancy Shute","nprStoryId":"242155387","nprApiLink":"http://api.npr.org/query?id=242155387&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/10/31/242155387/a-spice-buyer-on-why-pepper-is-dirty-and-how-it-gets-clean?ft=3&f=242155387","nprRetrievedStory":"1","nprPubDate":"Fri, 01 Nov 2013 15:21:00 -0400","nprStoryDate":"Fri, 01 Nov 2013 12:57:00 -0400","nprLastModifiedDate":"Fri, 01 Nov 2013 15:21:58 -0400","path":"/bayareabites/73215/a-spice-buyer-on-why-pepper-is-dirty-and-how-it-gets-clean","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73220\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/peppercorns.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/peppercorns.jpg\" alt=\"Pepper is the spice most commonly contaminated with salmonella and other pathogens. iStockphoto.com\" width=\"624\" height=\"467\" class=\"size-full wp-image-73220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pepper is the spice most commonly contaminated with salmonella and other pathogens. iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/31/242155387/a-spice-buyer-on-why-pepper-is-dirty-and-how-it-gets-clean\">The Salt at NPR Food\u003c/a> (11/1/13)\u003c/p>\n\u003cp>This week's news that the Food and Drug Administration \u003ca href=\"http://www.fda.gov/Food/FoodScienceResearch/RiskSafetyAssessment/ucm367339.htm\">found\u003c/a> that 12 percent of spices imported to the U.S. are contaminated was a little disheartening.\u003c/p>\n\u003cp>As the FDA reported, all kinds of nasty stuff hitch a ride with spices into the country — from insects to animal excrement to pathogens. The agency looked closely at pepper and sesame seeds, but says this is an issue with lots of other spices, too.\u003c/p>\n\u003cp>After spices are harvested from plants, they're often laid on the ground to dry, as \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/29/your-kitchen-spices-can-often-harbor-salmonella/\">we reported\u003c/a> in August. Salmonella comes from birds and other animals, so the animals are getting into the spices somewhere in picking, drying, processing or storage.\u003c/p>\n\u003cp>We called up Al Goetze, who has been a spice buyer for McCormick & Company for 30 years, to find out how spices get so filthy. And of course we wanted to know what the world's largest spice buyer is doing about the problem.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Goetze had returned from a buying trip to India's Western Ghats. Here's an edited version of our conversation.\u003c/p>\n\u003cp>\u003cstrong>The FDA found things like rodent hair and insect parts in the spices they tested. Are there ways to keep that stuff out of spices?\u003c/strong>\u003c/p>\n\u003cp>Like all agricultural commodities, there is a level of filth that is introduced to the product at harvest time, drying activity and in storage. This is particularly true of spices and herbs grown in the developing countries. Many of the contaminants are introduced to the products from field insects and rodents. Also dirt, stones and other plant matter are picked up with the spices and herbs at time of harvest. During sun drying on tarps or concrete yards, more foreign matter and pathogens can contaminate the products. Improper storage conditions can lead to storage insect and/or rodent infestations.\u003c/p>\n\u003cp>All of our shippers we work with do some level of rudimentary cleaning to ensure our raw materials meet FDA import [laws]. We then further clean the spices and herbs in our main milling center in the U.S.\u003c/p>\n\u003cp>\u003cstrong>The FDA says it also found salmonella in 7 percent of the spices it tested. Did that surprise you?\u003c/strong>\u003c/p>\n\u003cp>It's clear to me that [these contaminated spices] weren't correctly sterilized at the source. And in processing in the U.S. they probably got recontaminated. Some people think just because someone has steamed or treated it overseas, you bring it in and that's the end of it. Well, no, it's not.\u003c/p>\n\u003cp>\u003cstrong>Does McCormick test for pathogens? \u003c/strong>\u003c/p>\n\u003cp>We test for pathogens, but not at the source. We know that there are pathogens in almost all spices. How can there not be, considering the environment in which they're grown and how they're handled? The farms haven't changed a lot since I first started — it's a multitude of small farmers. In India, I've heard estimates of 150,000 pepper farmers.\u003c/p>\n\u003cp>\u003cstrong>Tell us about that growing and handling process.\u003c/strong>\u003c/p>\n\u003cp>People think we buyers negotiate with farmers; the reality is you can't, because there are so many small farmers.\u003c/p>\n\u003cp>There is usually someone [in the village] they are dedicated to go to, or who has the best price. They look at the peppers to see if they're clean. Then, it's stored there at the collector, and once there's enough it goes to a processor or exporter. They do rudimentary cleaning to get to FDA detection action levels. At this level they're not dealing with anything you can't see — stones, other plant leaves. It's mostly moved around in small poly woven bags.\u003c/p>\n\u003cp>\u003cstrong>What happens once that pepper gets to McCormick?\u003c/strong>\u003c/p>\n\u003cp>We may clean it first, and then it goes into a steam sterilization process. It's pasteurization. We do that with all of our spices. You can test a lot; you can take 10 different samples, 50 different samples, but there can still be hot spots in the lot where salmonella can be.\u003c/p>\n\u003cp>\u003cstrong>It sounds like steam sterilizing would affect flavor. Is there quality loss?\u003c/strong>\u003c/p>\n\u003cp>Yes, there is, particularly on the real fragile herbs. The leafy things like basil, that's a very delicate leaf; you have to do that in a way that gets the job done in the least amount of time.\u003c/p>\n\u003cp>\u003cstrong>Do you irradiate spices?\u003c/strong>\u003c/p>\n\u003cp>That is probably the one and only technology that we have that is sterile when it's done. It will kill bacteria down to single-digit levels. We do not use any irradiation in our facilities. The only time we do use it is if we have an industrial customer, for instance something they might use in a cheese product, dill seed or cumin seed, [and] they don't want yeast or mold. We ship it to the irradiator en route to them.\u003c/p>\n\u003cp>\u003cstrong>Where are the spices sterilized?\u003c/strong>\u003c/p>\n\u003cp>Our biggest plant is in Hunt Valley, Md., and we have a similar setup in Avignon [France] for Europe.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>We don't want to sterilize and process our products [in the countries where we source our spices] for the most part. Any spice that has a hard shell, the minute you mill it you're releasing a lot of flavor and aroma. Black pepper, the minute you mill it it's going downhill. We don't want to push that all back to the source. It's a six- or eight-week journey to get to us.\u003c/p>\n\u003cp>\u003cstrong>There's been a lot of talk on working more with farmers to improve food safety with spices. Will that solve the problem?\u003c/strong>\u003c/p>\n\u003cp>Things are changing at the source, don't get me wrong, but they're changing at a relatively slow pace. It's just because of the enormity of the way these things are grown, the number of farmers involved. You have to look at the supply chain all the way from the farm to the end product.\u003c/p>\n\u003cp>\u003cstrong>What's new in the spice world?\u003c/strong>\u003c/p>\n\u003cp>People ask me what's the latest spice; the reality is there's nothing new. What you're seeing today more than anything is a revolution in seasoning blends and flavors. In the 1950s, the average household had 10 different spices. Today it's 40-some. And most of those are blends. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/73215/a-spice-buyer-on-why-pepper-is-dirty-and-how-it-gets-clean","authors":["byline_bayareabites_73215"],"categories":["bayareabites_2998","bayareabites_1245","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_12641","bayareabites_2608","bayareabites_8539","bayareabites_12642","bayareabites_1769","bayareabites_2037","bayareabites_136","bayareabites_10921"],"featImg":"bayareabites_73220","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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