Potential sources of the increase in E. coli O157 cases are not yet clear but recent warm weather may have played a role.

The latest available data shows in the week ending Aug. 16, there were 27 E. coli O157 notifications. The past four weeks had seen 11, 13, 6 and 7 respectively.

Based on 2019 statistics for the week ending Aug. 18, there were 13 E. coli O157 notifications. The previous four weeks had three weeks with 12 and one with 14.

Source as yet unknown
“Since the beginning of August, Public Health England has noted a general increase in reports of E. coli O157 infections, in particular in the West and East Midlands,” said a PHE statement sent to Food Safety Website.

“An increase in E. coli activity at this time of year is not unusual, especially given recent climatic conditions. Public Health England is actively investigating this situation. A possible source of these outbreaks remains unclear at this point in time.”

Some services at the gastrointestinal bacteria reference unit (GBRU), which is part of PHE, have been suspended due to the coronavirus pandemic. However, detection of STEC from stool specimens and isolates using PCR and confirmation of identity and typing of Salmonella, Shigella, STEC and Listeria using whole genome sequencing are continuing.

Precautions for public
Symptoms of E. coli infection include abdominal cramps and diarrhea that can become bloody. Fever and vomiting may also occur. The incubation period can range from three to eight days and most patients recover within 10 days.

HUS is a serious condition that can lead to kidney failure, permanent health problems, and even death. It is most often triggered by STEC infection, according to the U.S. Centers for Disease Control and Prevention. Early symptoms include decreased urine output, diarrhea, and feeling slow and tired. HUS usually develops one to two weeks after initial symptoms of E. coli infection.

E. coli is transmitted to humans primarily through consumption of contaminated food, such as raw or undercooked ground meat, raw milk, and raw vegetables and sprouts.

“E. coli can cause a serious infection in those with weakened immune systems or vulnerable groups, including babies, the elderly or pregnant women,” according to PHE.

“Some infections can be severe and people who are infected may go on to develop complications which may be life-threatening. As with all instances of diarrhea and vomiting, it is important that people keep hydrated and stay away from work or school for as long as symptoms persist. If you do notice blood in your stool, contact your GP immediately.”

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All of the implicated peaches were packed or supplied by Prima Wawona or Wawona Packing Co., both of California.

The Centers for Disease Control and Prevention reports that epidemiologic evidence indicates peaches are the likely source of this outbreak. As of Aug. 19, the CDC reported a total of 68 confirmed patients across nine states. The Food and Drug Administration’s investigation to identify a source of contamination is ongoing.

Today, Prima Wawona expanded the recall to include bagged and bulk, or loose, peaches that they supplied to retailers nationwide.

The firm’s news release states it is recalling “bulk/loose peaches distributed and sold from June 1 through Aug. 3 and its bagged Wawona and Wawona Organic peaches distributed and sold from June 1 through Aug. 19 because the products could possibly be contaminated with Salmonella.”

“Consumers who cannot remember when they purchased peaches supplied by Prima Wawona should throw them away. Consumers who purchased loose peaches prior to Aug. 3, 2020, and don’t know if they are from Prima Wawona should throw them away,” according to the FDA outbreak update posted today.

The bagged peaches were distributed and sold in supermarkets with the following product codes:

• Wawona Peaches – 033383322001
• Wawona Organic Peaches – 849315000400
• Prima® Peaches – 766342325903
• Organic Marketside Peaches at Walmart – 849315000400
• Kroger Peaches – 011110181749
• Wegmans Peaches – 077890490488

For bagged peaches, the product codes may be found at the bottom of each package. All affected peaches may be found in stores nationwide.

Retailers that received recall product from Prima Wawona or Wawona Packing Company include, but are not limited to:

• ALDI
• Target
• Kroger recall, including the following affiliated retailers: Jay-C, King Soopers. City Market. Fry’s, Ralphs, Food 4 Less, Foods Co., and Smiths
• Walmart
• Wegmans

The bulk and loose peaches supplied by Prima Wawona are sold in grocery stores in a variety of formats, typically bins where consumers may select their own fruit and may have the following stickers with PLU numbers on them: 4037, 4038, 4044, 4401, 94037, 94038, 94044, 94401. Not all peaches with these PLU codes are supplied by Prima Wawona. Consumers who are unsure of the brand or variety of your loose peaches, you can contact your retailer or supplier, or throw them out, according to the FDA.

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The rise coincides with an increase in Campylobacter in broiler flocks since the end of July, according to Folkhalsomyndigheten (Public Health Agency of Sweden).

This agency, regional infection control units, National Veterinary Institute (SVA), Livsmedelsverket (National Food Agency), Swedish Board of Agriculture and Swedish Work Environment Authority are investigating causes of the increase and trying to reduce the number of cases.

During the four weeks before the increase, the number of reported cases with domestic infections or where information about country of infection was missing were 88 cases in week 28 in early July; 77 in week 29; 88 in week 30 and 94 in week 31. In week 32 at the start of August infections increased to 149 and they reached 161 in week 33.

Investigating sudden rise in infections
The rise has affected different parts of the country but one county, Sörmland, found 12 cases in July and already there have been 19 in August.

Rikard Dryselius, a microbiologist at Folkhalsomyndigheten, said the general increase is seen in most counties across Sweden, especially in those with a large enough population base.

“We do not know yet whether it is an outbreak or not. The information we have is a sudden increase in the number of human cases that, according to the Swedish National Veterinary Institute, follows a sudden increase among large broiler flocks. Typing is under way and comparisons will be performed,” he told Food Safety Website.

The SVA reports information weekly on the proportion of Campylobacter positive flocks. This shows an increase for week 29, 30 and 31.

Campylobacter infection is more common in the summer, but the increase comes after a period when the incidence has been unusually low. The prevalence of Campylobacter in broiler flocks has been very low during the first half of the year.

“The COVID-19 pandemic is one plausible explanation for the low numbers as similar patterns have also been observed for other diseases, which we intend to investigate further. An additional explanation could also be the low level of Campylobacter positive broiler flocks, as you can see in the statistics of SVA,” said Dryselius.

Tackling Campylobacter problem
For the past three years, Folkhalsomyndigheten and Livsmedelsverket have compared Campylobacter from fresh chicken bought in stores during the summer with Campylobacter from human cases during the corresponding period.

This work found about a third of cases could be linked to chicken meat and the majority to Swedish conventionally bred chicken.

Evidence so far suggests the increase in infections and higher occurrence in broiler flocks is also on this occasion connected, according to Folkhalsomyndigheten.

Folkhalsomyndigheten and the National Veterinary Institute will analyze Campylobacter samples from patients and broiler flocks as part of the investigation.

A total of 8,132 cases of campylobacteriosis were reported in 2018 compared to 10,608 in 2017. Most are considered sporadic but in the past few years, several large outbreaks linked to domestically produced chicken have occurred. In 2016 and 2017, the country had a large outbreak caused by Swedish chicken with an estimated 5,000 more cases reported between August 2016 and May 2017 than normal.

People with infection usually have diarrhea which is often bloody, fever, and stomach cramps. Nausea and vomiting may occur. Symptoms usually start two to five days after the person ingests Campylobacter and last about one week.

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As of yesterday there were 68 confirmed cases of Salmonella infections in people spread across nine states. For those with information available, 14 have been admitted to hospitals, according to the Centers for Disease Control and Prevention.

Prima Wawona of Fresno, CA, reported to the Food and Drug Administration that only bagged peaches — not those sold in bulk or loose fruit — are implicated in the recall. Aldi and Target already recalled Wawona peaches linked to the outbreak.

According to the recall notice, Wawona distributed and sold the implicated peaches from June 1 through Aug. 19 in supermarkets. People can use the following labeling information to determine whether they have the recalled peaches in their homes:

• Wawona Peaches – 033383322001
• Wawona Organic Peaches – 849315000400
• Prima Peaches – 766342325903
• Organic Marketside Peaches – 849315000400
• Kroger Peaches – 011110181749
• Wegmans Peaches – 077890490488

The product codes can be found at the bottom of each package.

The bagged peaches were distributed through retailers in the following states: Alaska, Alabama, Arizona, California, Colorado, Connecticut, Florida, Georgia, Hawaii, Iowa, Illinois, Indiana, Kentucky, Louisiana, Massachusetts, Maryland, Maine, Michigan, Minnesota, Minnesota, Missouri, Mississippi, North Carolina, New Hampshire, New Jersey, New York, Ohio, Pennsylvania, South Carolina, Tennessee, Texas, Utah, Virginia and Wisconsin.

Anyone who has the recalled product in their possession should dispose of it immediately or return it to the place of purchase for a refund. Consumers with questions may contact Prima Wawona’s toll-free number at 877-722-7554 or visit its website at wawonapacking.com.

About Salmonella infections
Food contaminated with Salmonella bacteria does not usually look, smell, or taste spoiled. Anyone can become sick with a Salmonella infection. Infants, children, seniors, and people with weakened immune systems are at higher risk of serious illness because their immune systems are fragile, according to the CDC.

Anyone who has eaten any of the recalled peaches and developed symptoms of Salmonella infection should seek medical attention. Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis. Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis.

Symptoms of Salmonella infection can include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating contaminated food. Otherwise, healthy adults are usually sick for four to seven days. In some cases, however, diarrhea may be so severe that patients require hospitalization.

Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop a severe illness and serious, sometimes life-threatening conditions.

(To sign up for a free subscription to Food Safety Website, click here.)

Public Health England (PHE) and the Food Standards Agency (FSA) are investigating a 2018 Salmonella Enteritidis outbreak to try and find the source.

Chicken nuggets were tested because they were referenced in a patient interview in relation to the Salmonella Enteritidis outbreak but while negative for that strain they were positive for Salmonella Infantis.

PHE has confirmed there are no cases linked to the Salmonella found in the chicken nuggets. The agency is looking at a number of other Salmonella infections to see if it’s possible to establish a common cause for them.

An initial Rapid Alert System for Food and Feed (RASFF) alert described a foodborne outbreak in the United Kingdom suspected to be caused by Salmonella in frozen chicken nuggets from Poland. While the alert was still live at the time of publication, Food Safety Website has been assured it is incorrect.

Raw product that needs cooking
The chicken nuggets product was sold in a supermarket and the retailer has withdrawn it from sale. The FSA would not say if the item was currently being sold.

“Due to confidentiality requirements of RASFF we do not share details on brand or business names. The RASFF portal is a restricted system because it contains commercially sensitive information,” said an FSA spokeswoman.

“As this is a raw product, effective cooking in line with the instructions on the pack, and normal good hygiene practices will prevent illness. Therefore a recall was not required. As the product is produced in Poland, we have notified the authorities in Poland via RASFF to investigate further with the manufacturer.”

The spokeswoman said such products are not ready to eat and require cooking.

“If cooked in accordance with the manufacturer’s instructions and good hygiene handling practices are followed, such as washing hands after handling the raw products and good kitchen hygiene, then this will be sufficient to protect people from illness.”

Supermarket chain Iceland recently recalled chicken breast toppers and southern fried chicken popsters because Salmonella was found in the products.

The FSA said investigations are ongoing but there’s no confirmed link between the two issues as yet.

Iceland Chip Shop Curry Chicken Breast Toppers 400-gram with best-before dates Feb. 27, March 17 and April 8, 2021 are affected. Southern Fried Chicken Popsters in a 220-gram pack have a best-before date of April 4, 2021.

Raw material for these products came from Poland and they were distributed to Brunei, Cyprus, Czech Republic, Falkland Islands, Germany, Gibraltar, Greece, Guernsey, Ireland, Israel, Jersey, Malta, Norway, Saint Helena, Saudi Arabia Spain and Thailand.

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Since the previous update on Aug. 7, an additional 229 ill people have been confirmed, including nine from four new states: Arkansas, Hawaii, Rhode Island, and Texas. As of today, 869 infected people have been reported in 47 states, with 116 of those patients having been admitted to hospitals, according to the Centers for Disease Control and Prevention.

The implicated onions, from Thomson International Inc., were recalled on Aug. 1. The recall includes all varieties of onions that could have come in contact with potentially contaminated red onions, according to the Food and Drug Administration’s outbreak investigation report. Recalled products include red, yellow, white, and sweet yellow onions shipped nationwide from May 1 to Aug. 1. they were sold under the following brand names: Thomson Premium, TLC Thomson International, Tender Loving Care, El Competitor, Hartley’s Best, Onions 52, Majestic, Imperial Fresh, Kroger, Utah Onions, and Food Lion.

“Recalls have also been initiated by companies that sold onions or products containing the recalled onions. FDA has published a list of Recalls of Food Products Associated with Onions from Thomson International, Inc. and USDA’s Food Safety and Inspection Service (FSIS) has published a list of Ready-to-Eat Meat and Poultry Products Containing Recalled Onions,” according to the FDA update posted today.

The FDA is working with the CDC to investigate the Salmonella Newport outbreak. As part of the root cause investigation at Thomson International, Inc. the FDA is collecting and analyzing onions, water, and environmental samples.

Investigators in the United States are working with colleagues in Canada on a related outbreak there that has been traced to Thomson’s onions. As of its Aug. 14 update, 339 confirmed cases of Salmonella Newport illness linked to this outbreak had been reported in seven provinces, according to the Public Health Agency of Canada.

The Canadian Food Inspection Agency is also involved in the outbreak investigation. It has issued a number of food recall warnings for related products that went to Canada. Some of the products were possibly distributed nationally.

About Salmonella infections
Food contaminated with Salmonella bacteria does not usually look, smell, or taste spoiled. Anyone can become sick with a Salmonella infection. Infants, children, seniors, and people with weakened immune systems are at higher risk of serious illness because their immune systems are fragile, according to the CDC.

Anyone who has eaten any recalled products and developed symptoms of Salmonella infection should seek medical attention. Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis. Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis.

Symptoms of Salmonella infection can include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating contaminated food. Otherwise, healthy adults are usually sick for four to seven days. In some cases, however, diarrhea may be so severe that patients require hospitalization.

Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop a severe illness and serious, sometimes life-threatening conditions.

(To sign up for a free subscription to Food Safety Website, click here.)

Since then, FSN has grown into a leading outlet for news about all aspects of the food safety arena — with 40,000 followers on Twitter, 200,000 likes on Facebook, and more than 40,000 subscribers that receive daily email updates with FSN’s latest stories. Our articles and social media posts reach and inform tens of thousands of readers everyday. 

Here at Food Safety Website, we are determined as ever to bring our readers the latest updates in Food Safety innovation, legislation, food policy and law, recalls, outbreaks, and the stories of those impacted by food poisoning.

This past year we have covered numerous outbreaks, from E.coli in romaine lettuce to Fresh Express’s Cyclospora current outbreak. And this week we have been coving the Salmonella outbreak linked to Thomson International Inc. onions. 

We have spotlighted a marine recruit whose life plans were dramatically changed by his fight with E.coli,  a South African woman who’s outlook on life was changed by Listeria poisoning, a mother whose heart stopped three times while in the hospital with E.coli poisoning, and many more food poisoning victims.

A bit about us — Food Safety Website staff

Bill Marler, Publisher, founder

Marler is the Managing Partner of Marler Clark LLP, a Seattle, WA, law firm that specializes in foodborne illness cases. He began representing victims of foodborne illness in 1993, when he represented Brianne Kiner, the most seriously injured survivor of the Jack in the Box E. coli O157: H7 outbreak traced to burgers from Jack in the Box restaurants in multiple states. She received an unprecedented $15.6 million settlement.

Dan Flynn, Editor in Chief

Flynn is a Northern Colorado-based writer and editor with more than 15 years of food safety experience.  As a public affairs professional, he worked with government and regulatory agencies at the local, state, and federal levels.  Flynn also worked for daily newspapers for a decade.

Coral Beach, Managing Editor

Beach is a print journalist with more than 30 years of experience as a reporter and editor for daily newspapers, trade publications, and freelance clients including the Kansas City Star, the Independence Examiner and Land Line Magazine. Before joining Food Safety Website, Beach was a reporter for The Packer newspaper, an online and broadsheet trade publication covering the fresh produce industry in North America.

Joe Whitworth, Writer/Reporter — Europe and World

Whitworth is a food and beverage trade journalist. Prior to reporting for Food Safety Website, he worked for William Reed Business Media since 2012 as Editor of Food Quality News before becoming a food safety editor for Food Navigator. He is based in England. 

Jonan Pilet, Writer/Reporter and Social Media Manager

Pilet earned his Bachelor of Arts in writing at Houghton College in New York. He also studied writing at the University of Oxford and received a Master of Fine Arts in creative writing at Seattle Pacific University. 

Cookson Beecher, Contributing Writer

A journalist by trade, Beecher spent 12 years working as an agriculture and environment reporter for Capital Press, a four-state newspaper that covers agricultural and forestry issues in the Pacific Northwest. Before working at Capital Press, she was the editor of a small-town newspaper, the Courier Times, in Skagit County, WA.

Chuck Jolley, Ad Director

Jolley is president of Jolley & Associates, a marketing and public relations firm that concentrates on the food industry. He’s also president of the Meat Industry Hall of Fame, honoring the legendary figures of the industry.

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In a related story, earlier today Tailor Farms recalled Kroger and Walmart brand deli salads and other products because of the same onion contamination problem.

“After receiving notification from onion supplier, Onion 52, that the vendor had sourced onions affected by the recent salmonella-related Thomson International Inc. onion recall for Giant Eagle, the company pulled all impacted product on Saturday, Aug. 1” according to the Giant Eagle company recall posted today by the Food and Drug Administration.

There is concern that some consumers may have unused portions of the 48 recalled products in their homes. Anyone with any of the recalled products is urged to throw them out or return them to the place of purchase.

It is likely that Giant Eagle won’t be the last company to recall products. Thomson International distributed its onions in bulk and under various brand names to other distributors, packers, and retailers — including restaurants and institutional kitchens — in all 50 states and across Canada.

The Salmonella Newport outbreak in Canada and the United States has seen 510 people confirmed sick, with 396 of them in the U.S.

The Giant Eagle recall impacts at least five states.

“Giant Eagle recalled red, yellow, and white onions sold in produce departments across Pennsylvania, Ohio, West Virginia, Indiana, and Maryland,” according to the notice. “The recall also includes select prepared foods items that included the affected onions as ingredients sold across the same five states.”

The 48 products listed below do not include the bulk onions Giant Eagle sold, but they are also under recall. The recalled all bulk and bagged onions are red, yellow, and white and have been sold in its produce departments since June 6.

Giant Eagle did not post any product photographs with the FDA. Consumers can use the following information to determine whether they have any of the multi-ingredient products under recall.

About Salmonella infections
Food contaminated with Salmonella bacteria does not usually look, smell, or taste spoiled. Anyone can become sick with a Salmonella infection. Infants, children, seniors, and people with weakened immune systems are at higher risk of serious illness because their immune systems are fragile, according to the CDC.

Anyone who has eaten any recalled products and developed symptoms of Salmonella infection should seek medical attention. Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis. Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis.

Symptoms of Salmonella infection can include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating contaminated food. Otherwise, healthy adults are usually sick for four to seven days. In some cases, however, diarrhea may be so severe that patients require hospitalization.

Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop a severe illness and serious, sometimes life-threatening conditions.

(To sign up for a free subscription to Food Safety Website, click here.)

Keith Robert Willis, 58, bought and ate the implicated onions in June and fell ill on July 1, according to a civil complaint filed against the produce company in the Superior Court of California in San Diego. The San Diego health department confirmed Willis was part of the Salmonella Newport outbreak that has sickened 396 in the United States and 114 in Canada.

Willis seeks damages “in an amount that is fair and reasonable, for his costs incurred, and for any other relief to which he may be entitled. . .” according to the lawsuit. Willis suffered classic food poisoning symptoms and is still on antibiotics for his infection.

The red onions in question, plus yellow, white and sweet onions, have been recalled in Canada and the United States. They were distributed to all 50 U.S. states and are packaged under a variety of brands and sold at many retailers, including Walmart, Kroger and Food Lion.

Public health officials in both countries say traceback investigations showed a link between Thomson International’s red onions and the Salmonella Newport outbreak. The U.S. Food and Drug Administration and Centers for Disease Control and Prevention are working with the Public Health Agency of Canada and the Canadian Food Inspection Agency on the outbreak investigation.

“Building on this information, and on epidemiologic information on the U.S.  outbreak from CDC, the FDA’s traceback investigation was able to identify Thomson International Inc. as a likely source of contaminated red onions in the U.S. 

Thomson International, Inc. of Bakersfield, California is recalling red, Yellow, white, and sweet yellow onions shipped from May 1, 2020, through the present,” according to the civil complaint.

Among the counts cited in the complaint are strict liability, breach of warranty and negligence. 

“The defendant had a duty to properly supervise, train, and monitor its respective employees, and to ensure that its respective employees complied with all applicable statutes, laws, regulations, safety codes, and provisions pertaining to the manufacture, distribution, storage, and sale of similar food products. The defendant breached this duty and was therefore negligent,” according to the lawsuit.

Willis is represented by the Ventura, CA, law firm of Murphy and Murphy with co-counsel Marler Clark LLP of Seattle.

About Salmonella infections
Food contaminated with Salmonella bacteria does not usually look, smell, or taste spoiled. Anyone can become sick with a Salmonella infection. Infants, children, seniors, and people with weakened immune systems are at higher risk of serious illness because their immune systems are fragile, according to the CDC.

Anyone who has eaten any of the recalled onions and developed symptoms of Salmonella infection should seek medical attention. Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis. Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis.

Symptoms of Salmonella infection can include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating contaminated food. Otherwise, healthy adults are usually sick for four to seven days. In some cases, however, diarrhea may be so severe that patients require hospitalization.

Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop a severe illness and serious, sometimes life-threatening conditions.

Editor’s note: Bill Marler is publisher of Food Safety Website.

“These products may also have been purchased online or through various restaurant locations. They may also have been sold in bulk or in smaller packages with or without a label and may not bear the same brand or product names as described below. The CFIA will continue its investigation into other possible importers and additional recalls may follow,” according to the recall notice posted by the Canadian Food Inspection Agency.

The Canadian recall follows an earlier recall of Sysco red onions because of links to the outbreak victims in Canada. A total of 510 people have sickened in the Salmonella Newport outbreak: 114 in Canada and 396 in the United States have been confirmed.

Currently, all fresh, raw onions of any color, as well as sweet onions, from Thomson are under recall in both countries because of cross-contamination dangers at the Thomson facilities.

According to the outbreak notice on the CFIA’s website, the Thomson onions were distributed under a variety of brands in Alberta, British Columbia, Manitoba, Northwest Territories, Ontario, Saskatchewan, Yukon, and possibly nationwide.

Thomson International of Bakersfield, CA, reports selling the onions to retailers, distributors, manufacturers, and foodservice establishments such as hotels, restaurants, cafeterias, hospitals, and nursing homes.

The CFIA is working with the Public Health Agency of Canada and the U.S. Food and Drug Administration (FDA) and the U.S. Centers for Disease Control and Prevention (CDC) to determine the exact source of the pathogen. Many of the sick people reported eating onions before symptom onset.

Officials at the FDA reported the Thomson onions in the U.S. were shipped beginning May 1 and through the present.

Onions subject to the second recall in Canada follow:

To see other onions recalled in Canada, please click here.

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