The 10 Biggest Foodborne Illness Outbreaks of 2013

By James Andrews | December 27, 2013 

10. E. coli O157:H7 from Glass Onion chicken salads, 33 sick. Trader Joe’s customers in four states fell ill after eating one of two pre-made salad products from Glass Onion Catering: the Field Fresh Chopped Salad with Grilled Chicken or the Mexicali Salad with Chili Lime Chicken. At least seven people were hospitalized, with two developing hemolytic uremic syndrome (HUS), a kidney disease associated with severe E. coli infections. [CDC outbreak information]

9. Salmonella from Hacienda Don Villo in Channahon, IL, 35 sick. Health investigators traced 35 Salmonella illnesses back to this Mexican restaurant in Grundy County, but they could never pinpoint the exact food source. At least one person was hospitalized, and one employee was among those who tested positive for Salmonella. [News report]

8. E. coli O121 from frozen Farm Rich foods, 35 sick. Prompting a large recall of frozen mini pizza slices, cheeseburgers and quesadillas, this outbreak sickened predominantly minors across 19 states. Of those confirmed ill, 82 percent were 21 years of age or younger. Nine were hospitalized. The company recalled all products created at one Georgia plant between June 2011 and March 2013. [CDC outbreak information]

7. Salmonella from imported cucumbers, 84 sick. Investigators eventually traced this outbreak of Salmonella Saintpaul back to cucumbers imported from Mexico. Of those confirmed ill, 17 were hospitalized. The importers were barred from bringing more products into the U.S. until they could prove the products were not contaminated. [CDC outbreak information]

6. E. coli O157:H7 from Federico’s Mexican Restaurant in Litchfield Park, AZ, 94 sick. Investigators have implicated lettuce served at the restaurant as the likely source of the E. coli, but no other restaurants in the area had cases connected to them. The lettuce may have been cross-contaminated from another food at the restaurant, or the restaurant may have received a highly contaminated batch. Two victims developed HUS as a result of their infections. [News report]

5. Salmonella from Foster Farms chicken, 134 sick. The first of two Foster Farms outbreaks in 2013 hit Washington and Oregon the hardest, but then spread out across 13 states. At least 33 people were hospitalized, with infections likely resulting from cross-contamination or undercooking of highly contaminated raw chicken. Foster Farms has not issued a recall for either of the two major outbreaks caused by chicken it produced this year. [CDC outbreak information]

4. Hepatitis A from Townsend Farms frozen organic berries, 162 sick. At least 71 people were hospitalized after eating an organic berry mix purchased at Costco stores in the Southwest. The exact source of the outbreak was eventually traced back to pomegranate seeds from Turkey which were contained within the mix. [CDC outbreak information]

 

3. Salmonella from dining at Firefly restaurant in Las Vegas, NV, 294 sick. Patrons of this popular Las Vegas tapas restaurant fell ill after dining within a five-day stretch in April. The owners ultimately closed up shop and re-opened the restaurant in a new location. [News report]

 

2. Salmonella from Foster Farms chicken, 416 sick. While this outbreak appears to be ongoing, hundreds of individuals have fallen ill over the course of the year in connection with raw chicken processed at Foster Farms facilities in California. At least 162 people have been hospitalized after likely undercooking the contaminated raw chicken or handling it in a way that lead to accidental cross-contamination. Foster Farms has refused to issue a recall, and cases continue to appear as recently as early December. [CDC outbreak information]

 

1. Cyclospora from salads and cilantro, 631 sick. The outbreak of this foodborne parasite also takes the title for most confusing, as it appeared to be two separate Cyclospora outbreaks working in tandem. One set of patients – predominantly from Iowa and Nebraska – clearly appeared to be connected to Olive Garden and Red Lobster restaurants (both owned by Darden Restaurants), while, just weeks later, patients in Texas began cropping up with no apparent connection to those restaurants. The Darden illnesses were tentatively traced to lettuce supplier Taylor Farms de Mexico, but no contamination could be found at the farms. Meanwhile, many of the Texas illnesses seemed to implicate fresh cilantro grown in Puebla, Mexico. [CDC outbreak information]

-Naim KHALID

© Food Safety News

Food Fraud and Food Safety

Whilst extremely hazardous cases of global and localized food fraud are rare in our current climate, unfortunately they still do occur. With the number of food fraud cases increasing significantly over the past decade, food safety issues are sure to follow. Additionally, although food fraud is economically motivated, occasionally accidental cases do occur, which may arise from poor quality management procedures, factors relating to the environment or processing and mislabeling.

 

Recent reports collated by the U.S. Phamcoicel Conventions (USP) food fraud database have assessed the level of food fraud that is currently of concern and a potential risk factor for food safety within the food supply chain. These reports have indicated that meat, milk, fish, spices, cooking oil, tea, coffee, lemon juice and maple syrup are key foods of concern, which generally have high economic value and are relatively easy to adulterate.

Food products most at risk of food fraud:

• Beverages (e.g. grape wine, apple and pomegranate juice)
• Coffee and tea
• Fish
• Grain (e.g. rice, durum wheat)
•  Honey and maple syrup
•  Milk
• Oil (e.g. olive, sesame, palm)
• Organic foods
• Spices (e.g. saffron, turmeric, paprika)

- Naim KHALID

Food Surveillance System

A foodborne-disease surveillance system tracks information on illnesses, gathers
information to identify outbreaks (two or more illnesses linked to a single hazard), links
outbreaks to food sources, and traces the food identified in the outbreak back to its
origins.

The first evidence of contamination of food will likely be found through the surveillance
system. An effective surveillance system is one that identifies foodborne-illness
outbreaks while there is still time to remove the contaminated food from the market and
prevent illnesses. This is especially true for incidents involving food that has been
intentionally contaminated.

The public should have the right to information emerging from the surveillance systems, 
including all data to support: 

• Annual foodborne disease incidence trends. 
• Identification of susceptible population groups. 
• Identification of hazardous foods. 
• Results of routine sampling and analysis of food products. 
• Identification and tracing of causes of foodborne disease from the farm to 
• the kitchen. 
• Early alerts for outbreaks and food contamination.