What Have We Already Learned from the Most Recent E. Coli Outbreak?
In late-September and peaking in very early-October, reports of increased Escherichia coli (E. coli) 0157:H7 cases started to surface in the Western part of the United States. The investigation quickly traced the source of the infections to the onions served on top quarter pound hamburgers at McDonald’s restaurants. The outbreak has served as a stark reminder of the critical importance of food safety in the foodservice industry. As of early-November, current cases total 90, with 27 hospitalization, and one reported death. Certainly, more will surface in the coming weeks, but it seems the worst of the outbreak is over.
From the outside looking in, it did seem that the source of outbreak was very quickly identified, which resulted in McDonald’s being able to quickly pull the item from the menu and protect consumers. For foodservice operators, maintaining a transparent and accountable supply chain is essential. This involves not only selecting reputable suppliers but also conducting regular audits and requiring documentation of food safety practices. Understanding the origin and handling of ingredients can significantly reduce the risk of contamination.
Lacking the “kill step” of cooking that we have with many products, fresh produce, such as the slivered onions used by McDonald’s, can be difficult to manage from a food safety perspective. Fresh produce is a staple in many restaurant menus, offering vibrant flavors, appealing textures, and health-conscious options. However, serving fresh ingredients comes with its own set of food safety risks that restaurant owners must address. Understanding these risks and implementing robust safety measures is essential for protecting your customers and your business.
…lacking the “kill step” of cooking that we have with many products, fresh produce… can be difficult to manage from a food safety perspective.
Fresh fruits and vegetables can harbor pathogens like E. coli, Salmonella, and Listeria Monocytogenes. These microorganisms can thrive in the soil, on the surface of produce, and even within the plant itself. This incident at McDonald’s is certainly not the first and will not be the last outbreak with fresh produce. From 2004 through 2010, 4,949 illnesses, 895 hospitalizations, and nine deaths occurred from multistate produce outbreaks. From 2010 through 2017 of those outbreaks where the vehicle of transmission and cause of the illness were identified, almost 13% were traced back to fresh produce.
To mitigate the risks associated with serving fresh produce, consider implementing the following practices:
- Training Staff: Ensure that all kitchen staff are trained in food safety protocols, including proper washing, cutting, and storing techniques for fresh produce. This should also include methods to mitigate cross contamination. Regular refresher courses and evaluations can ensure that all team members are aware of the latest safety protocols and best practices.
- Routine Inspections: Conduct regular inspections of your kitchen and storage areas to ensure that food safety practices are being followed consistently.
- Clear Labeling: Label all containers with cut produce, indicating the date they were prepared. This helps maintain a first-in, first-out system and ensures freshness. This can also help with tracking the product and identifying and removing product that may be contaminated. In many cases, the food system can trace a product to the delivery at a foodservice establishment, but the tracking of the product within the foodservice operation is problematic.
- Monitor Temperatures: Use food thermometers to monitor the temperatures of refrigeration units and ensure that fresh produce is stored correctly.
The E. coli outbreak at McDonald’s highlights the ongoing challenges within the foodservice industry regarding food safety. By learning from this incident and implementing comprehensive safety measures, foodservice operators can better protect their customers and themselves from the devastating effects of foodborne illnesses. It is a collective responsibility—suppliers, employees, operators, and consumers alike—to prioritize safety in every aspect of food preparation and service. Risk Nothing.
Exclusion and Restrictions: Understanding Employee Health and the Food Code
I received a call earlier in the month from a foodservice operator who suspected that one of their employees may have fallen ill and wondered if they had to send the employee home for the day. Once I started to ask a few more questions, it became obvious that the operator wasn’t really in-tune with the food code requirements on restrictions or exclusions for employees who may not be feeling well. Given that most operations are dealing with staff shortages currently and the fact that we are about to head into the fall and winter – when we tend to see an increase in upper respiratory and other illnesses, such as the flu - it seemed like a very timely and important topic for the blog this month.
Cross Contamination and the Surfaces that go Unnoticed
In October, I ran across a new research study published in the Journal of Food Protection in early-September. The article explored cross contamination in consumer kitchens during meal preparation. One of the authors was a previous SafeBites presenter, Dr. Ellen Shumaker, at North Carolina State University. Although the setting was consumer kitchens and not the commercial kitchen many of you deal with daily, the findings were very applicable to what we often see in the foodservice setting.
Emergency Preparedness: The Not-so Calm After the Storm
If you and your foodservice operation have been hit by an emergency or other disaster, what comes next and how do you move forward? Much of the answer to this is predicated on the actual disaster that you are dealing with – a flood is certainly a much different than a fire, but some of the food safety considerations remain the same if your business has been left intact and has not been damaged by the disaster.
Emergency Preparedness and Responding to a Disaster with Food Safety in Mind
As I write the first blog this month, the realities of the devastation in Florida are coming to light as we also deal with the aftermath of Hurricane Fiona, which impacted Puerto Rico late in September. Recent news has been focused on the recovery efforts for all who have been impacted. Thus, I thought it would be fitting this month to discuss emergency disaster planning resources in our first blog and delve into recovering from a disaster in our second blog later this month.
