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.
Proper Cooking Temperature: A Basic Food Safety Measure
Each summer, we see an increase in the incidence of foodborne illnesses. Perhaps this is because of the warmer temperatures making temperature control for Time/Temperature Control for Safety (TCS) food more difficult or perhaps it is the increased amount of people who are barbequing this time of year – it is National Picnic Month, after all!
Changing Climate: The Unseen Impact on Food Safety
In June, I was asked to participate in the Allinfoodz podcast, put on by a colleague, Dr. Amit Sharma, at Penn State University. One of the points Dr. Sharma wanted to discuss was the impact of climate change on food safety, which is something I was certainly aware of, but not something I had done much research on. However, when preparing for the interview and podcast, it was interesting to learn more about the relationship between the two.
Thawing Food with Food Safety in Mind
There comes a time in almost every foodservice operation where you must thaw food. Yes, I know there are those operations who have moved to fresh products only and don’t have a freezer in-house, but I am willing to bet that is more the exception than the norm. I am almost sure that anyone reading this blog who works in a foodservice operation can regurgitate what methods are acceptable to thaw food per the FDA Model Food Code. In case you don’t recall, I will discuss them briefly, but I wanted to spend some time covering these requirements a bit more in-depth – so you not only know WHAT to do, but the WHY we do it that way.
Addressing Major Food Recalls in Your Business
It seems like every year we have a large-scale food recall that reminds consumers and foodservice operators about the importance of food safety. Not that we need reminded, but it certainly puts the topic in the headlines again. Last year, it was the onion recall. This year, it may very well be the Jiff peanut butter recall, of which we are in the midst of. At the time of the publishing, we are starting to learn more about a potential hepatitis A outbreak linked to strawberries. If you have not been impacted by either of these recalls in your personal or business life, I would be surprised.
