Raw sprouts have been recognized as a source of foodborne illness in the United States since 1995. In California, they have recently been associated with three Salmonella and E. coli O157:H7 outbreaks affecting about 60 people.

Sprouts lead beef in E. coli cases. According to CDC, alfalfa sprouts, rather than ground beef, have been found to cause the greatest number of E. coli O157:H7-related illnesses. The latest figures show that of the 285 reported cases of illness from the potentially dangerous bacterium, 108 were caused by alfalfa sprouts, while 20 came from eating tainted ground beef. Fifty-two cases of E. coli illness resulted from person-to-person contact, while wading pools accounted for 17.

An E. coli O157:H7 infection can cause hemolytic uremic syndrome, which can lead to kidney failure or death in children and equally serious complications in older adults. Salmonella can cause serious illness in children, older adults, and immune-compromised people. In healthy people, these bacteria can cause diarrhea, nausea, abdominal cramping, or fever for several days.

Consumers who have eaten raw sprouts and are experiencing severe diarrhea and other extreme symptoms of foodborne infections should see their health-care providers.

FDA’s advisory is an interim measure while the agency and industry look for long-term solutions to ensuring the safety of raw sprouts. In 1997, FDA and CDC charged the National Advisory Committee on Microbiological Criteria for Foods (a scientific panel that advises the government on food safety) with reviewing data on sprout-associated outbreaks and recommending preventive methods. FDA is now working with the U.S. Department of Agriculture’s Agricultural Research Service to identify possible interventions, including irradiation.

In addition, FDA has in place a nationwide field assignment to determine current sprout practices during plant growing, washing and packaging and is analyzing samples for microbes. FDA also is meeting with industry groups and the general public to discuss ways to ensure the safety of sprouts.

Reprinted from the FDA Consumer, November-December 1998

Based on a number of reports of human illnesses in Canada, the U.S. Food and Drug Administration (FDA) recently warned U.S. consumers about the potential risk from contact with dog chew products made from pork or beef.

According to the FDA, dog chew products, including pig ears, beef jerky treats, smoked hooves, and pig skins, may pose a risk of bacterial infection, such as Salmonella infantis. In normally healthy people, these infections can cause flu-like symptoms (nausea, vomiting, abdominal pain, and diarrhea, for example), but in those with weakened immune systems the infection can be more serious – even life-threatening.

The FDA is urging pet owners to wash their hands with hot water and soap after coming into contact with these pet chews. Elderly people, young children, and those with weakened immune systems should avoid contact with the treats altogether.

The FDA is working with other U.S. and Canadian health officials and has issued an import bulletin on products that have been directly linked to illnesses. Also, the agency is examining the manufacturing processes for products containing pig ears to determine how this product and similar ones can be made safely.

FDA Consumer, January - February 2000, page 7