U.S. issues new botulism warning for green beans Fri Aug 3.
FDA recalls Lakeside beans, cites botulism fears - 10 hours ago
Cases of botulism - the symptoms of which are slurred speech, blurred vision, ... None of the cans tested by Lakeside contained botulism http://www.boston.com/business/globe/articles/2007/08/04/fda_recalls_lakeside_beans_cites_botulism_fears/ http://preview.tinyurl.com/293aht
Boston Globe Lakeside, which spotted the problem and alerted the FDA, said a manufacturing error affected a five-day production run in May.
The company routinely tests its finished product before cans are labeled and shipped, said Dave Aggen, vice president of quality assurance and product safety. The quality-control tests spotted cans lacking a "good" vacuum seal while they were still in the company's warehouse, he said.
Because of an equipment operation error, too many beans had been packed into cans. The cooking process is calibrated to the beans' weight and may have left some beans undercooked. In addition, subsequent lab analysis indicated some spoilage was because of fluid leaking from cans, Aggen said. None of the cans tested by Lakeside contained botulism, but, as a precautionary measure, the company issued the nationwide recall of 15,000 cases that had been shipped to stores....
WASHINGTON (Reuters) - Consumers should not eat certain brands of French-cut green beans because of concerns they could be tainted with the toxin that causes botulism, U.S. health officials warned on Friday.
The green beans were manufactured by Lakeside Foods Inc. of Manitowoc, Wisconsin, and packaged in 14.5-ounce cans, the Food and Drug Administration said.
The FDA said the beans may not have been processed adequately to eliminate the potential for botulinum toxin, which can cause a life-threatening illness.
"The canned green beans may cause botulism if consumed. FDA is providing this warning to make consumers aware of the possible risk of serious illness from eating these products," an FDA statement said.
Lakeside Foods said on Wednesday it was voluntarily recalling 15,000 cases of green beans because of the botulism concern. No botulinum toxin has been found in any cans that were tested, David Aggen, Lakeside's vice president of quality assurance and product safety, said in an interview on Friday.
The FDA said no illnesses had been reported due to consumption of the green beans as of August 1.
The green bean warning is unrelated to a recall last month of chili sauce, canned meat products and dog food made by Castleberry's Food Co., a unit of Connors Bros. Income Fund's Bumble Bee Foods division. Four people became seriously ill with botulism poisoning associated with eating Castleberry's Hot Dog Chili Sauce, officials have said.
The FDA said the affected Lakeside French-cut green beans are sold nationwide under the brands Albertson's, Happy Harvest, Best Choice, Food Club, Bogopa, Valu Time, Hill Country Fare, HEB, Laura Lynn, Kroger, No Name, North Pride, Shop N Save, Shoppers Valu, Schnucks, Cub Foods, Dierbergs, Flavorite, IGA, Best Choice and Thrifty Maid.
The warning applies to cans with the following codes:
EAA5247, EAA5257, EAA5267, EAA5277, EAB5247, EAB5257, ECA5207,
ECA5217, ECA5227, ECA5297, ECB5207, ECB5217, ECB5227, ECB5307.
Consumers who have the products should dispose of them immediately, the FDA said.
Botulism symptoms include dizziness, double vision, difficulty in breathing and abdominal problems. People with those symptoms who may have eaten the recalled green beans should seek immediate medical attention, the FDA said.
From the CDC site: http://www.cdc.gov/ncidod/dbmd/diseaseinfo/botulism_g.htm
What is botulism? Botulism is a rare but serious paralytic illness caused by a nerve toxin that is produced by the bacterium Clostridium botulinum. There are three main kinds of botulism. Foodborne botulism is caused by eating foods that contain the botulism toxin. Wound botulism is caused by toxin produced from a wound infected with Clostridium botulinum. Infant botulism is caused by consuming the spores of the botulinum bacteria, which then grow in the intestines and release toxin. All forms of botulism can be fatal and are considered medical emergencies. Foodborne botulism can be especially dangerous because many people can be poisoned by eating a contaminated food.
What kind of germ is Clostridium botulinum? Clostridium botulinum is the name of a group of bacteria commonly found in soil. These rod-shaped organisms grow best in low oxygen conditions. The bacteria form spores which allow them to survive in a dormant state until exposed to conditions that can support their growth. There are seven types of botulism toxin designated by the letters A through G; only types A, B, E and F cause illness in humans.
Botulism can be prevented. Foodborne botulism has often been from home-canned foods with low acid content, such as asparagus, green beans, beets and corn. However, outbreaks of botulism from more unusual sources such as chopped garlic in oil, chile peppers, tomatoes, improperly handled baked potatoes wrapped in aluminum foil, and home-canned or fermented fish. Persons who do home canning should follow strict hygienic procedures to reduce contamination of foods. Oils infused with garlic or herbs should be refrigerated. Potatoes which have been baked while wrapped in aluminum foil should be kept hot until served or refrigerated. Because the botulism toxin is destroyed by high temperatures, persons who eat home-canned foods should consider boiling the food for 10 minutes before eating it to ensure safety. Instructions on safe home canning can be obtained from county extension services or from the US Department of Agriculture.
USDA Home Canning Guide For information and quidelines on canning foods at home:
http://www.uga.edu/nchfp/publications/publications_usda.html
Because honey can contain spores of Clostridium botulinum and this has been a source of infection for infants, children less than 12 months old should not be fed honey. Honey is safe for persons 1 year of age and older. Wound botulism can be prevented by promptly seeking medical care for infected wounds and by not using injectable street drugs.
What are the symptoms of botulism? The classic symptoms of botulism include double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth, and muscle weakness. Infants with botulism appear lethargic, feed poorly, are constipated, and have a weak cry and poor muscle tone. These are all symptoms of the muscle paralysis caused by the bacterial toxin. If untreated, these symptoms may progress to cause paralysis of the arms, legs, trunk and respiratory muscles. In foodborne botulism, symptoms generally begin 18 to 36 hours after eating a contaminated food, but they can occur as early as 6 hours or as late as 10 days.
FOR IMMEDIATE RELEASE August 3, 2007
FDA Warns of Potential Botulism Risk from Canned French Cut Green Beans - Product Marketed Under a Variety of Brand Names
The U.S. Food and Drug Administration (FDA) is warning consumers not to eat certain brands of French Cut Green Beans in 14.5 ounce cans manufactured by Lakeside Foods Inc, of Manitowoc, Wisconsin because the product may not have been processed adequately to eliminate the potential for botulism toxin. This warning is not related to another recent warning for botulism.
The canned green beans may cause botulism if consumed. FDA is providing this warning to make consumers aware of the possible risk of serious illness from eating these products. As of August 1, 2007, FDA had not received reports of illnesses related to the product.
CDC Clostridium botulinum Questions and Answers Page http://www.cdc.gov/botulism/botulism_faq.htm
Foodborne botulism is a rare but serious illness caused by consuming foods that are contaminated with a nerve toxin called botulinum toxin. Botulinum toxin is produced by the germ Clostridium botulinum. This toxin affects the nervous system and can cause paralysis and death. Any food that may be contaminated with botulinum toxin should be discarded using extreme care. Even a tiny amount of toxin that is eaten or absorbed through a break in the skin or the eye can cause serious illness.
Do not open or puncture any unopened can of the recalled product.
Dispose of food that may be contaminated by placing in a sealable bag, wrapping another plastic bag around the sealable bag, and then taping tightly. Place bags in a trash receptacle for non-recyclable trash outside the home and out of reach of humans and pets. Do not discard the food in a sink, garbage disposal, or toilet. Avoid splashing and contact with the skin. Wear rubber or latex gloves when handling open containers of food that you think may be contaminated. Wash hands with soap and running water for at least 2 minutes after handling food or containers that may be contaminated.
Wipe up spills using a bleach solution (use ¼ cup bleach for each 2 cups of water). Completely cover the spill with the bleach solution. Place a layer of paper towels, 5 to 10 towels thick, on top of the bleach. Let the towels sit for at least 15 minutes, then put the paper towels in the trash. Wipe up any remaining liquid with new paper towels. Clean the area with liquid soap and water to remove the bleach. Wash hands with soap and running water for at least 2 minutes. Sponges, cloths, rags and gloves that may have come into contact with contaminated food or containers should be discarded with the food.
Centers for Disease Control and Prevention 1600 Clifton Rd, Atlanta, GA 30333 Tel: 404-639-3311
CDC Contact Center: 800-CDC-INFO 888-232-6348 (TTY)
Public Inquiries: 404 639-3534 - 800 311-3435 http://www.cdc.gov/
U. S. Food and Drug Administration 5600 Fishers Lane, Rockville MD 20857-0001
1-888-INFO-FDA (1-888-463-6332) http://www.fda.gov/
posted by LadyIrene @ 8/04/2007 02:12:00 PM
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