The USDA will be taking greater actions to combat E. coli. Although the USDA currently tests products for the deadly E. coli O157:H7 strain, they will now begin testing for non-1057 Shiga Toxin-Producing E. coli, or STECs. Test samples will include those that tested positive for O157 and those that did not. The new testing is only being done for study purposes, and the USDA has not declared STECs to be adulterants. If samples test positive for STECs, but not for O157, products will not be recalled or seized in any way.

The testing will be focusing on a variety of strains of STECs, including 026, 0111, 0103, 0121, 045, and 0145. These six types cause most illnesses among non-0157 bacteria, and once sufficient data is gathered, the USDA will make a decision on whether or not to include the bacteria as adulterants, subject to the same type of policies as products contaminated with 0157.

If the USDA does indeed declare these bacteria adulterants, they will undergo the following process, as reported by Meatingplace:

• define applicable products from slaughter/dressing and further processing
operations
• issue a Federal Register Notice in the form of an interpretive rule
• establish an effective date that ensures sufficient time to address seamless implementation for both domestic and imported products
• issue compliance guidelines
• issue policy implementation instructions and train FSIS inspection personnel
• conduct outreach to the regulated industry

The food industry will have to undergo major changes if this happens, especially among members of the meat industry. In response to this, FSIS Under Secretary Richard Raymond said, “You certainly may hear things you don’t agree with...Progress won’t occur if we’re just wanting to avoid discomfort by maintaining the old status quo. The E. coli bug is obviously not satisfied with the status quo and neither should we be.”

New research suggests that E. coli may have a new weapon to combat antibiotics. Although debate has surfaced over the use of antibiotics and the ability for bacteria to become resistant to the drugs, researchers from Harvard have discovered that some bacteria are not only resistant to antibiotics, but actually consume the drugs.

According to Discover, the researchers took 11 soil samples from various environments with different levels of antibiotics. Bacteria were discovered in all the samples that were able to survive by consuming antibiotics. These bacteria included types of E. coli as well as Shigella. The bacteria even existed in conditions that contained more that 100 times the amount of drugs given as a normal dose to patients and more than 50 times the amount needed to qualify bacteria as resistant.

The research provides a new angle on the use of antibiotics to combat bacteria like E. coli, both in patients and in livestock. There is also a possibility that the genes that allow the consumption of antibiotics could be spread to pathogenic bacteria and make infections from bacteria such as E. coli 0157:H7 even more dangerous.

Continue reading "E. coli Eating Antibiotics for Lunch" »

With outbreaks of E. coli 0157:H7 in frozen foods such as Jeno’s and Totino’s Pizza, the safety of microwave cooking has been intensely questioned and studied in order to provide safer products in the future. Many organizations in the food industry have developed programs to address risks associated with microwavable foods, and the International Association for Food Protection (IAFP) released a series of presentations discussing the risks.

Microwave ovens are inherently flawed in that they do not always evenly heat and cook foods, which allow for hot and cold spots within cooked food. Not only are there variances in temperature, but not evenly cooking the product can result in the failure to inactivate pathogens (including E. coli O157:H7) in the food that may cause disease.

The presentations address a variety of areas that affect uneven heating:

• Non-uniform distribution of dipolar molecules and ionic materials within the food.
• Differences in microwave absorption of frozen/thawed areas.
• Product/component edge heating effects.
• Areas of high and low microwave field strength within the oven cavity and product.
• Different food component and thermal properties.

We support all efforts to make food safe. It is important to note, however, that consumers are not at fault for E. coli poisoning. It is the responsibility of manufacturers and others to provide food that is free of dangerous pathogens such as E. coli O157:H7.

Published by E. coli Lawyer.

2007 marked a drastic increase of recalled beef due to E. coli contamination, including the Topps Meat recall, the largest beef recall in U.S. history. There were 67 illnesses connected to the 20 recalls of 2007, as opposed to the 8 recalls with no illnesses in 2006. Scientists believe the recent flood of E. coli contamination (specifically the lethal 0157:H7 strain) may be connected to the use of distillers grain, an ethanol byproduct.

Ethanol production has greatly increased with the increasing demand for the use of ethanol as a fuel additive. This demand has driven up the price of corn which makes distillers grain much more affordable for cattle producers to use as feed. Researchers have been testing for a correlation between the use of distillers grain and E. coli 0157:H7 for a few years already. According to the Des Moines Register:

Researchers at Kansas State University noticed the possible E. coli connection to distillers grains in 2005. A second study found a twofold increase in E. coli levels in cattle fed the product compared with those that ate only corn. Research at the University of Nebraska showed mixed results. Cattle fed a diet comprising 10 percent to 30 percent distillers grains actually had lower rates of E. coli than cattle on a diet of all corn. But cattle fed 40 percent to 50 percent distillers grains showed higher E. coli rates.

The U.S. Meat Animal Research Center in Clay Center, Nebraska is currently conducting a large scale experiment to get to the bottom of this issue. According to the Associated Press:

The research involves 600 cattle. Half are being fed a traditional grain feed and half are being fed distiller's grain. The research will wrap up in June after the cattle have been sold for slaughter and samples of their carcasses have been collected.

The cattle fed with distillers grains receive a diet of 40 percent distillers grains. The research will be a valuable insight into both the beef and ethanol industry. The study hopes to gain a greater understanding of E. coli 0157:H7 so that its dangerous effects can be prevented. The bacteria can cause stomach cramps and diarrhea that may turn bloody within one to three days. It can also be lethal to the elderly, children, and those with weak immune systems.

The 2006 outbreak of E. coli 0157:H7 from fresh spinach has prompted many growers to change their practices to ensure the safety of their produce. According to the Detroit Free Press, growers in Yuma, Arizona have been stepping up precautionary measures in order to prevent another massive outbreak and to make sure consumers feels safe about the produce they eat.

The outbreak in 2006, which claimed the lives of three people, and sickening over 200 people in 26 different states, was found to be tied to California spinach. It is believed that wild pigs spread E. coli 0157:H7 from a cattle ranch to the spinach fields.

According to the Detroit Free Press:

The outbreak prompted the Western Growers Association to create an agreement that incorporates the latest scientific practices for growing and handling produce, said Jasper Hempel, executive vice president and attorney for the trade group. When a food distributor signs the pact, it agrees to buy only from growers who abide by the practices and who agree to inspections by federally trained state inspectors.

California produce distributors have already signed the agreement. California produces virtually all spinach and lettuce produce for the United States during the summer, but Arizona produces the nation’s supply during the winter. Most major distributors in Arizona have also signed an agreement similar to the one in California.

California and Arizona growers have adopted new standards to protect their crops from E. coli contamination, including spacing produce fields at least a quarter mile away from cattle grazing ground and a mile away from feed lots. Growers will also need to evaluate their fields in news ways to prevent contamination due to storm runoff, flooding, irrigation water and fertilizer. The Western Growers Association also supports the creation of federal standards similar to those implemented in California and Arizona.

The Nebraska Farm Bureau Federation (NFBF) has sent a letter to the USDA criticizing certain aspects of the Food Safety and Inspection Service’s upgraded protocol to deal with E. coli 0157:H7 contamination, according to the Brownfield Network. The NFBF has issues with the FSIS protocol’s mandate on the testing of beef trimmings.

In the current protocol, testing is mandatory for beef trim produced in the United States. FSIS, however, has no mandates for beef trim produced in countries such as Australia, New Zealand, Chile, Canada, and others that are imported to the United States. NFBF President Keith Olsen states that the current procedure gives a competitive advantage to imported beef trim. This could also lead to an increase in beef recalls because of E. coli 0157:H7 contamination.

The debate continues as to whether grain-fed cattle are more likely to harbor deadly E. coli O157:H7 bacteria in their intestines. A recent Kansas State University study now finds that cattle fed distiller's grain, a byproduct of the ethanol distilling process, may increase the incidence of E. coli O157:H7 in the cattle's hindgut. Below is a Kansas State University press release regarding the study:

MANHATTAN, KAN. -- Ethanol plants and livestock producers have created a symbiotic relationship. Cattle producers feed their livestock distiller's grains, a byproduct of the ethanol distilling process, giving ethanol producers have an added source of income.

But recent research at Kansas State University has found that cattle fed distiller's grain have an increased prevalence of E. coli 0157 in their hindgut. This particular type of E. coli is present in healthy cattle but poses a health risk to humans, who can acquire it through undercooked meat, raw dairy products and produce contaminated with cattle manure.

"Distiller's grain is a good animal feed. That's why ethanol plants are often built next to feedlots," said T.G. Nagaraja, a professor of diagnostic medicine and pathobiology at K-State's College of Veterinary Medicine.

The growth in ethanol plants means more cattle are likely to be fed distiller's grain, therefore harboring 0157 and potentially a source of health risks to humans, Nagaraja said. That's why he and Jim Drouillard, K-State professor of animal sciences, have been collaborating on testing distiller's grain-fed cattle for 0157. Nagaraja and Drouillard, who studied the carcass quality of cattle fed distiller's grain, are joined by Megan Jacob, a K-State doctoral student in pathobiology. Through three rounds of testing, Nagaraja said the prevalence of 0157 was about twice as high in cattle fed distiller's grain compared with those cattle that were on a diet lacking the ethanol byproduct.

"This is a very interesting observation and is likely to have profound implications in food safety," Nagaraja said.

Food safety and animal health are research priorities at K-State, which since 1999 has dedicated more than $70 million on research related to animal health and food safety. More than 150 K-Staters are actively involved in these areas.

Nagaraja said research in the next few years will focus on finding out why 0157 is more prevalent in cattle fed a distiller's grain diet. He said it could be something that changes in the animals' hindgut as a result of feeding distiller's grains, or maybe the byproduct provides a nutrient for the bacteria.

"Feeding cattle distiller's grain is a big economic advantage for ethanol plants," Nagaraja said. "We realize we can't tell cattle producers, 'Don't feed distiller's grain.' What we want to do is not only understand the reasons why 0157 increases, but also find a way to prevent that from happening."

Pritzker | Ruohonen is one of the leading food safety law firms in the United States. To contact an E. coli lawyer at the firm, please call toll-free at 1-888-377-8900 or submit the firm's online consultation form.

Three home-schooled girls found a new way to determine if hamburgers are cooked well enough to kill any E. coli bacteria—“burgercam” (from the Philadelphia Inquirer):

Above a stove, the girls mounted a camera that took a picture every 30 seconds. They measured how much each burger shrank during cooking, and recorded the size when it reached the proper temperature. Aided by computer software designed to measure geometric shapes, they calculated the percentage of shrinkage for various brands of frozen patties. And then they tested the finding by injecting raw burgers with E. coli.

"It pretty much worked every time," Collipp says.

Say “cheese,” burgers.

It has long been known that cranberries prevent urinary tract infections. Now research is being done that suggests that cranberries may also prevent E. coli infections.

8 Ounces of Cranberry Juice Cocktail Twice a Day

According to a study published in 2002 (Howell), 8 ounces of cranberry juice cocktail every morning and evening should help prevent an E. coli infection. The research conducted jointly between Rutgers, The State University of New Jersey and the University of Michigan, looked at the affect of cranberry juice cocktail on E. coli adhesion in the urinary tract. Urine samples from healthy men and women were taken. Some of these people had consumed 8 ounces of cranberry juice cocktail. The urine was allowed to interact with urinary tract cells that had been exposed to E. coli. The urine of the people who had consumed the cranberry juice prevented 79% of the bacteria from sticking to the urinary tract cells. The study also found that cranberry juice cocktail’s beneficial effect may start within two hours and can last for up to 10 hours in the urine, which would mean an 8 ounce glass of cranberry juice cocktail every morning and evening might help prevent an E. coli infection.

How Cranberry Juice Affects E. coli

Research at Worcester Polytechnic Institute (Liu) found that a group of tannins (called proanthocyanidins) found primarily in cranberries affect E. coli in three devastating ways, all of which prevent the bacteria from adhering to cells in the body, a necessary first step in all infections:

• They change the shape of the bacteria from rods to spheres.
• They alter their cell membranes.
• They make it difficult for bacteria to make contact with cells, or from latching on to them should they get close enough.

For most of these effects, the impact on bacteria was stronger the higher the concentration of either cranberry juice or the tannins, suggesting that whole cranberry products and juice that has not been highly diluted may have the greatest health effects.

Disclaimer: Cranberry juice cocktail is a food, not a drug, nor should it be used in place of a drug. Anyone who suspects an infection should always consult a physician. Cranberry juice cocktail should not be used as a treatment for infection, but may be an effective part of a prevention routine.

References:
1. Amy B. Howell and Betsey Foxman, Cranberry Juice and Adhesion of Antibiotic-Resistant Uropathogens, Journal of the American Medical Association, 2002, 287, 3082-3083.
2. Liu, Y., Black, M.A., Caron, L., and T.A. Camesano. Role of cranberry juice on molecular-scale surface characteristics and adhesion of Escherichia coli, Biotechnology and Bioengineering. 2006, 93, 297-305.

As the USDA is scrambling to save face after dozens of people have been sickened in E. coli O157:H7 outbreaks linked to ground beef products, USDA meat inspectors revealed to the Chicago Tribune that USDA allows companies to sell meat contaminated with E. coli if it is cooked:

One federal inspector calls it the "E. coli loophole." Another says, "Nobody would buy it if they knew."

The officials are referring to the little-discussed fact that the U.S. Department of Agriculture has deemed it acceptable for meat companies to cook and sell meat on which E. coli, a bacterium that can sicken and even kill humans, is found during processing.

The "E. coli loophole" affects millions of pounds of beef each year that tests positive for the presence of E. coli O157:H7, a particularly virulent strain of the bacterium.

The agency allows companies to put this E. coli-positive meat in a special category -- "cook only." Cooking the meat, the USDA and producers say, destroys the bacteria and makes it safe to eat as precooked hamburgers, meat loaf, crumbled taco meat and other products.

But some USDA inspectors say the "cook only" practice means that higher-than-appropriate levels of E. coli are tolerated in packing plants, raising the chance that clean meat will become contaminated. They say the "cook only" practice is part of the reason for this year's sudden rise in incidents of E. coli contamination.

Read the full story in the Chicago Tribune.

The media are having a field day with this, and well they should. It is outrageous that contaminated meat is allowed to be sold to consumers in any form.

Here is some of the media reaction:

The USDA regulation allows processing plants to sell meat that tests positive for E. coli. The only stipulation is such meat carry a ''cook only'' label, a practice that allows companies to profit from millions of pounds of bad meat. The USDA defended the rule, saying commercial cooking kills the bacteria and renders it safe to eat. This type of meat is usually sold as precooked hamburger, meatloaf and taco filling.

The $71 billion U.S. beef industry is fiercely protective of its product, and a Texas cattlemen's association even sued Oprah Winfrey in 1996 for disparaging remarks about beef. But when the brain-wasting mad cow disease that decimated Europe's beef markets was found in Washington state, American growers lost an estimated $4 billion in exports. Huge losses also are likely as consumers realize what the E. coli loophole really means.

Consumers may never again look at such precooked ''convenience'' products the same way. After all, where's the convenience in gagging, retching and diarrhea? If this loophole isn't closed soon, consumers will consider anything the government says about food safety just a load of, well, you know. (Chicago Sun-Times)

You want feces with that?
It's not a question you want to hear from the kid behind the fast-food counter. But because of a loophole in the way the U.S. Department of Agriculture regulates beef processing, it is, we regret to report, a realistic question.
It seems that the USDA deems it OK for meat suppliers to cook and sell beef that has been found to be contaminated by E. coli bacteria. As long as the tainted beef is put aside in a "cook only" category during processing, then pre-cooked to a temperature that will kill the bacterium, everything's cool.
At least that's what a number of angry USDA meat inspectors told The Chicago Tribune. Naturally, the inspectors didn't want to be identified for fear of losing their jobs. (The Salt Lake Tribune)

We are encouraging people to contact their legislators and ask them to close the E. coli loophole. The beef industry will fight this tooth and nail (with millions of dollars dangled in front of legislators' eyes), but we have to hope some of our politicians care more about their constituents than campaign finances.

The USDA-FSIS issued a press release today entitled "FSIS Takes Aggressive Actions To Combat E. Coli O157:H7." This confirms that the USDA-FSIS has not been taking aggressive action to combat E. coli O157:H7. In a recent article in The New York Times, it was brought to light that FSIS inspectors were at the Topps Meat Corporation plant (the one responsible for almost 22 million pounds of E. coli-contaminated hamburgers) for one to two hours a day and never cited Topps for unsafe practices. At least 40 people became ill because of this lack of aggression on the part of the FSIS. It is time the FSIS got aggressive.

Below is the USDA-FSIS press release:

FSIS Takes Aggressive Actions To Combat E. Coli O157:H7

WASHINGTON, Oct. 23, 2007 - The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) today announced new, ongoing and upcoming actions to protect public health against the risk of E. coli O157:H7, including expanded testing and more rapid recalls. [E. coli Lawyer: Why wasn't this done years ago?] FSIS also provided an update on stepped-up efforts initiated in the spring and summer of 2007.

"We want the American consumer to know that FSIS has taken a number of aggressive actions to respond to a recent increase in E. coli O157:H7 recalls and illnesses associated with this pathogen and we are further expanding these efforts," said Under Secretary for Food Safety Dr. Richard A. Raymond.

In June 2007, FSIS identified an increased number of E. coli O157:H7 positive tests in beef, as well as a larger number of recalls and illnesses caused by this pathogen than in recent years. [E. coli Lawyer: Recalls of about 28 million pounds of ground beef and dozens of confirmed cases of E. coli O157:H7.] Immediately, the agency took a number of steps. For example, FSIS increased the number of tests of ground beef for E. coli O157:H7 by more than 75 percent in July and began planning for a new follow-up testing program for federally inspected beef plants that had positive tests for E. coli O157:H7. Additionally, FSIS accelerated implementation of initiatives scheduled for spring 2008 in response to concerns about increased positives of E. coli O157:H7. FSIS accelerated its plans to review suppliers and processors based on a new checklist, once inspection program personnel complete specialized training, which begins next week.

Continue reading "USDA-FSIS Vows to Take Aggressive Action to Combat E. coli" »

Over 27 million pounds of hamburger patties have been recalled due to possible contamination with E. coli O157:H7 in the last few months. This includes a recall of 845,000 pounds of frozen hamburgers produced by Cargill. These hamburgers were distributed to retailers, institutions, and restaurants. In Minnesota, E. coli infections in 4 children have been linked to Cargill hamburger patties sold under the American Chef's brand at Sam's Club. Read about the Sam's Club E. coli cases. In Wisconsin, an E. coli infection in an 18-year-old girl has also been linked to the Cargill hamburgers. We have been contacted by parents in additional states whose children may have been sickened by the Cargill/Sam’s Club hamburgers. If your child has been diagnosed with an E. coli infection, please contact our law firm, Pritzker | Ruohonen & Associates, P.A., toll-free at 1-888-377-8900 or submit the firm’s online consultation form. For legal purposes, it is important that the correct tests and DNA fingerprinting be done.

Our investigation into the E. coli outbreak linked to Cargill/Sam’s Club hamburgers suggests that an unusually high number of children who contract this strain of E. coli O157:H7 are developing hemolytic uremic syndrome (HUS). Please e-mail Cargill hamburger recall information to all friends and family. We do not want any other children to be sickened by these hamburgers.

Pritzker | Ruohonen is currently representing victims of E. coli outbreaks linked to ground beef. The firm is also currently representing the families of people who died from E. coli-related hemolytic uremic syndrome (HUS). The firm represents victims of E. coli outbreaks throughout the United States.

As the country faces yet another recall of lettuce due to possible E. coli O157:H7 contamination, it is apparent that federal and state health officials and the lettuce industry have not taken adequate measures to prevent contamination.

Professor Daniel Fung, a food microbiology professor at Kansas State University, has spent 30 years studying and teaching students about E. coli and other foodborne pathogens. In an interview with Channel 49 (Topeka, Kansas), Professor Fung states, “When this strain [E. coli O157:H7] occurs, it is very serious, because many people can get very sick and children can die.”

The interview of Professor Fung continues:

Professor Fung said no matter if the latest E.Coli outbreak reaches Kansans, consumers should be concerned.

”Every death is too many,” he said.

It isn’t his job to find out what caused this latest recall of Dole’s packaged lettuce. However, he teaches his students where the FDA should start looking.

“Make sure that the manure didn’t go into the field at the same time,” he said. “If you can control the water supply better, then you will have a better chance of controlling the micro-organisms.”

To watch the interview of Professor Fung, please click here.

If Professor Fung is correct—and we think he is—the E. coli-contamination problem is resolvable:

1. Lettuce and other leafy greens should not be grown near cattle ranches (this is being done) or in areas where there is frequent flooding (this is also being done).


2. Irrigation water should be frequently tested for E. coli O157:H7.


3. Farmers not complying with the above should be fined and/or face criminal charges.

Pritzker | Ruohonen is a leading E. coli litigation law firm. To contact an E. coli lawyer at the firm, please call toll-free at 1-888-377-8900 or submit the firm’s online consultation form.

Once again, E. coli O157:H7 has been found in Dole bagged lettuce. Dole is recalling bagged salad bearing the label "Dole Hearts Delight" sold in the U.S. and Canada with a "best if used by" date of September 19, 2007, and a production code of "A24924A" or "A24924B" stamped on the package. The "best if use by" code date can be located in the upper right hand corner of the front of the bag. The salad was sold in plastic bags of 227 grams in Canada and one-half pound in the U.S., with UPC code 071430-01038. The recall is occurring after a sample of the salad was found to contain E. coli O157:H7.

Eric Schwartz, President, Dole Fresh Vegetables, stated: "Our overriding concern is for consumer safety. We are working closely with the U.S. Food and Drug Administration, the Canadian Food Inspection Agency, and several U.S. state health departments."

If Dole’s “overriding concern is for consumer safety,” Dole should either stop selling bagged leafy greens or put a warning on the bags that eating bagged leafy greens is a high-risk activity for the very young, the elderly, and people with compromised immune systems.

The common link between E. coli and Dole bagged leafy greens is that the greens are “ready-to-eat” and bagged. The additional processing provides additional opportunities for contamination with E. coli O157:H7, and inside a plastic bag is the perfect growing environment for E. coli bacteria.

The reality is that Dole makes far too much money on bagged salad to stop production. Federal health officials are not going to do anything.

Again, it is left to consumers to protect themselves from unsafe food. There is no way for a consumer to detect E. coli O157:H7 on lettuce and spinach. E. coli can’t be seen, smelled, or tasted, and contaminated lettuce and spinach does not look spoiled.If you have a young child, elderly person, or immunocompromised person in your family, buy leafy greens locally or in the least processed form possible, i.e, buy the head of lettuce instead of the lettuce in bags.

Pritzker | Ruohonen is one of the leading E. coli litigation law firms in the United States. The firm has represented victims of E. coli outbreaks linked to Dole lettuce. To contact the firm, please call toll-free at 1-888-377-8900 or submit the firm’s online consultation form.

In response to a rise in confirmed cases of Cryptosporidium (almost 400 more cases this year than in normal years), the Utah Department of Health (UDOH) has asked public swimming pool managers to “take aggressive action to help stop the ongoing outbreak of Cryptosporidium infection. Most notably, public health officials are asking managers to restrict children under the age of five from swimming until the outbreak has subsided.”

We applaud the UDOH for taking this step and hope this reaction to the outbreak starts a debate regarding the health risks involved with having children in diapers in public swimming pools. Several states have had recent Cryptosporidium outbreaks linked to public swimming pools. And earlier this month, health officials linked an E. coli outbreak in Colorado to a public swimming pool. Diapers leak, even diapers made for swimming. What leaks out of diapers are human feces. Human feces are a known vehicle of infectious disease transmission. Is it safe to allow children who need diapers in a public pool?

Parents are encouraged to teach their infants how to swim. Should parents be informed of the risk of infectious disease associated with swimming in a public pool? Is it irresponsible for pools to have infant swimming classes given this risk?

Please feel free to comment below.

We contacted Eagle County, Colorado today to get the most current information on the E. coli O157:H7 outbreak that has sickened several young children. DNA fingerprinting has confirmed 5 cases of E. coli that are connected to each other. 2 other cases of E. coli are suspected. All of the confirmed and suspected cases involve children under the age of 5.

Health officials believe the first case involved a local swimming pool and the secondary cases involved 2 child-care centers. There have been no new cases reported since Friday, leading health officials to believe that the outbreak has been contained.

Swimming Pools and E. coli

The primary case of E. coli in this outbreak was, according to health officials, contracted while swimming in a pool. Health officials may never determine exactly how the E. coli got into the pool to infect the child, but it was, most assuredly, the result of poor sanitation. If E. coli-contaminated fecal matter gets into a pool and maintenance measures don't kill the E. coli, swimmers who ingest the water can get sick. If someone gets sick, the owner of the pool can be held liable for resulting damages. For a list of steps pool owners can and should take to prevent the spread of E. coli, please see the CDC guide to prevention for pool staff.

Everyone who swims at a public pool should use good hygiene and common sense to prevent the spread of E. coli. Before using a pool, please consider the following safety measures:

• No one should swim in the pool that has diarrhea, including babies and toddlers wearing diapers.


• We would go further than the CDC and recommend that babies and toddlers with diapers should not be allowed in a pool. Even diapers made for swimming can leak, endangering every other swimmer in the pool.


• If you insist on having someone with diapers in a pool, change the diaper frequently in the bathroom. Wash off the child's bottom well if the child has had a bowel movement. Do not change a diaper near the pool.


• Don't swallow pool water and remind children not to do so before each trip to a pool.


• Take a shower before swimming, taking special care to wash the rear end well with soap. Most people have some fecal matter on them before showering.


• Take children to the bathroom frequently while they are at a pool. If they have a bowel movement, have them shower again.

Pritzker | Ruohonen is a leading E. coli litigation law firm. To contact the firm about an E. coli infection (and resulting HUS) associated with a swimming pool or child-care center, please call toll-free at 1-888-377-8900 or submit the firm's online consultation form.

Suffolk County Department of Health Services (New York) has identified a cluster of 7 cases of E. coli O157. Most of the people sickened reported consuming ground beef products during the period of June 9th through July 3rd, mostly at neighborhood barbecues.

To date, the CDC has completed the E. coli O157 DNA fingerprint analysis on four of the seven Suffolk cases, comparing these fingerprints to others in their national database. Two of the Suffolk cases match E. coli cases in Minnesota and California, and one Suffolk case matches an E. coli case in Michigan. The fourth Suffolk case is a newly identified type not seen before in the United States. Because the 7 Suffolk County cases do not involve E. coli with the same DNA fingerprint, the 7 cases are most likely not part of the same E. coli outbreak.

The two cases connected to Minnesota and California cases may be part of a larger outbreak that is unfolding. Health officials are trying to determine if the cases had a common source. Also the New York case linked to Michigan may be part of a separate outbreak.

Neighborhood Barbecue Safety

E. coli is a dangerous foodborne pathogen that can lead to hemorrhagic colitis, dehydration, hemolytic uremic syndrome (HUS), thrombotic thrombocytopenic purpura (TTP), and other serious illnesses. The result can be kidney failure, heart attack, brain damage, or death. Use these simple guidelines from the USDA-FSIS to keep neighborhood barbecues safe.

• Completely thaw meat and poultry before grilling so it cooks more evenly. Use the refrigerator for slow, safe thawing or thaw sealed packages in cold water. You can microwave defrost if the food will be placed immediately on the grill.
• Marinate food in the refrigerator, not on the counter. Poultry and cubed meat or stew meat can be marinated up to 2 days. Beef, veal, pork, and lamb roasts, chops, and steaks may be marinated up to 5 days. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat and poultry in it. However, if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a boil first to destroy any harmful bacteria.
• Keep meat and poultry refrigerated until ready to use. Only take out the meat and poultry that will immediately be placed on the grill.
• When using a cooler, keep it out of the direct sun by placing it in the shade or shelter. Avoid opening the lid too often, which lets cold air out and warm air in. Pack beverages in one cooler and perishables in a separate cooler.
• Be sure there are plenty of clean utensils and platters. To prevent foodborne illness, don't use the same platter and utensils for raw and cooked meat and poultry. Harmful bacteria present in raw meat and poultry and their juices can contaminate safely cooked food.
• Precooking food partially in the microwave, oven, or stove is a good way of reducing grilling time. Just make sure that the food goes immediately on the preheated grill to complete cooking.