Best practices to keep Salmonella at bay

If you’ve been keeping your eyes on the food safety news of the last few months, you’ll have noticed that an outbreak of Salmonella is ongoing in the United States. As of Oct. 28, 2021, 37 states have been affected and more than 650 people have been reported sick, with 129 hospitalizations. No deaths have been recorded as of that date. Although the number of illnesses attributed to this outbreak is high, it is possible the actual number is much higher in that some people did not report their symptoms.

The outbreak is being traced back to whole, raw, red, white and yellow onions from ProSource Produce LLC and Keeler Family Farms. These onions were imported to the United States from Chihuahua, Mexico. Since onions typically feature a shelf life of up to three months, there is a possibility of product still being in commerce. The contaminated product is being sold in mesh sacks ranging from 50 to 2 lbs.; and cartons ranging from 50 to 5 lbs.

Salmonella infection causes an illness called salmonellosis. The symptoms can show up anywhere between six hours and six days after infection. Symptoms typically last between 4-7 days and usually can be resolved without medical treatment. Thus, it’s particularly difficult to track and accurately count the number of people affected. Salmonella lives in the intestines of humans and animals. People can become infected by eating contaminated food or drinking contaminated water, or via direct contact with infected animals.

How do processors help consumers from becoming infected? First, it is important for both processors and consumers to be aware of pathogen growth and have controls in place to prevent growth from occurring.

Things processors can do include: meeting lethality requirements, receiving COAs, maintaining storage conditions, have pest control plans in place, monitor air quality, have an employee health policy, and ensure proper water drainage.

We all know raw poultry and eggs are known sources of Salmonella, and that reaching lethality during processing will destroy it. However, Salmonella is also common in dry conditions. and difficult to detect there. It can be killed by heat, but that won’t help prevent contamination if it is present in ingredients applied to already cooked product. Therefore, it’s crucial that processors know their dry-goods suppliers and receive COAs, to prevent contamination of already cooked product.

Another thing to be aware of is pest control. Pigeons, rats and mice are known carriers of Salmonella in the food industry. Even if you don’t have these pests in your facility, be aware that Salmonella can still enter the plant via employees’ boots or forklifts that drive outside and back inside. Use of boot wash stations and cleaning of forklift tires can help maintain sanitary conditions and keep pathogens like Salmonella from infiltrating the facility.

The environment of the facility is also a big factory. Plants located in rural areas may need to monitor air quality at a higher level and change filters more often. This is particularly important if the plant is near a farm, as contaminants could enter the plant via the ventilation system.

Humans can also be a source of Salmonella entering the plant if they are infected and continue to work. All employees should be washing their hands properly and staying home if they are sick. Facilities should log employee health, and if an employee went home sick, the reason they went home should be recorded. This is confidential information that should not be shared, but it may turn out to be helpful should a recall happen.

Water is not a source of Salmonella, but it can aid in the survival of the pathogen in the plant environment. Proper drainage that prevents water from pooling decreases the chances that Salmonella will survive and grow.

For consumers there are a few key things to do to help prevent getting sick. Processors should always remind their consumers to follow these guidelines. Consumers should clean, separate, cook and chill.

Washing hands, utensils, and any produce reduces the risk of cross-contamination. All produce should be washed prior to cutting or peeling to reduce pathogens. Hands and utensils should be washed in between contact with raw and cooked foods.

Separating food that won’t be cooked from raw meat, poultry and seafood limits chances of cross-contamination. Not only is this important during meal preparation, but it should be considered when putting groceries away. Raw products should be kept on the bottom shelf of the refrigerator to prevent any leakage from dripping on to ready-to-eat foods.

Cooking food thoroughly eliminates the chances of obtaining Salmonella from raw product.

Chilling perishable foods within two hours of being out, and thawing food in the fridge instead of at room temperature, both limit the possibility of pathogen growth.

Salmonella is a common, pesky pathogen that is difficult to eliminate should it enter your plant. It is easier to be aware of how Salmonella can enter your facility and have controls in place to limit the ability for it to grow. By instituting and installing as many of the preventative measures mentioned above, processors and consumers can safely enjoy foods without as much concern for getting sick from Salmonella.

— Sam Bibbs, food safety consultant, sam@werfoodsafety.com

Gen. Colin Powell, my idol, and a real American hero

PHOTO: "The Honorable General Colin Powell
served at Fort Devens, 1960's" 
by Fort Devens Museum is licensed
under CC BY-NC-ND 2.0

Well, it has just been a crummy week for the team. One member just found out a close relative has days to live, another is looking for an answer, but the preliminary is something no one wants. Meanwhile, other team members are hearing sad and stressful news about loved ones. As I said, it appears to not be a great time for the psyche of our team.

For me, I lost one person whom I believed to be immortal. Although that person was not perfect (no one is), he damn sure exemplified perfection when he could. I’m speaking, of course, about General Colin Powell, who passed away earlier this week.

There are so many stories about him, I shall not repeat them. Just take a look at his awards. Here are some things I remember: The image someone carried out of fire fight the year I was born. Disagreeing about strategy and prevailing as he moved up the ranks. Developing a combat doctrine that said: Don’t fight if you cannot win; sacrifice no one for the sake of sacrifice. Stopping and asking a sergeant (who was doing a bit of hero worship): “Where are you headed” and then providing directions.

Gen. Powell exemplified what I aspire to be. He was a human, a leader, a real American. He was what Americans are supposed to be: real people — not perfect, but real, in that they do what they believe.

You may disagree with that basic premise, and that is your right — a right he fought hard for you to keep, by the way. I didn’t cry in front of my team when I heard he had passed, because they don’t know who he really was and is to me. I needed the time to pull this together, which led me to realize just how important Gen. Powell was to me — and now my team will know as well. 

Gen. Powell was (and will be remembered as) an American hero. He is, was, and will always be “The General.”

Gen. Powell, you are, and will always be, a true American that held to the ideals of America, even when others tried to pull you down. Thank you for your service, but especially thank you for motivating this punk from Menomonie, Wis., to always strive for perfection. Yes, we can’t reach it, but we can always try. Lesson learned.

RIP, General!

— Andrew Anthony Lorenz, SFC (Ret)

Senator’s stop at Sailer’s sparks speculation about success

Recently, U.S. Senator Tammy Baldwin (Wis.) visited Sailer’s Meats in Elmwood. Sen. Baldwin toured Sailer’s along with several other meat processors from the area — and yours truly!

During the tour, Jake Sailer pointed out equipment and explained the processes, as well as what it cost to modernize in his current location.

We then did a very short Q&A about the current location, which was designed and built out approximately 10 years ago in the heart of the small town. With the changing business environment, however, Sailer’s has outgrown the facility based on the product demand they’re seeing. At this point, we headed to “Sailer’s 3.0” — the new location near Interstate 94 — toured that location and had another Q&A with Sen. Baldwin. 

Understand, this wasn’t a “photo-op” visit; it was a chance for Sen. Baldwin to see first-hand what it takes to run a growing business in the meat industry and learn the real costs associated with modernizing a small to mid-size facility.

During the discussion, the topic of women in the workforce and in ownership/leadership roles came up. We also discussed automation and the unique position small and mid-sized meat- and poultry-processing facilities found themselves in when the COVID-19 pandemic hit. 

The challenge to grow a small meat and poultry shop into a mid-sized one really boils down to how much capital can be secured. Equipment costs are very high, and when you look at the cost of building the facility, let alone the necessary refrigeration, and the struggles to attract additional employees, acquire automation, etc., it rapidly becomes unattainable for the average small processor.

Sen. Baldwin has helped already by pushing for funding in the American Rescue Plan, which is geared to strengthening the food supply chain. She was keen to hear how the funds would be used by small plants to modernize and retain employees, and how the food supply chain is being strengthened by smaller, local facilities.

The meeting caused me to step back and really put a critical eye to our supply chain. Looking out the home-office window, I am surrounded by farmers who are the first link in that chain. I work with processors and distributors daily, and at the end of the day, I am a consumer. 

I believe we are seeing a fundamental change in how we supply food to the American public. Mega plants that maximized efficiency also have an Achilles’ heel; the pandemic shined a light on the fact that those very things that made them efficient also made them vulnerable. 

The facilities that weathered this storm the best were the small and mid-size facilities. Those that had invested in automation and employee protections early on had the least amount of disruption.

What’s the future hold? I see a need for all sizes and types of operations. Having said that, I do believe that most of the growth is going to be in the mid-size to small, multi-facility companies. Those businesses are small enough to serve the local community, but large enough to take advantage of new technology and leverage innovation. 

I applaud Sen. Baldwin for reaching out to industry, learning first-hand about the process, and investigating how she might help them grow to ultimately support the local communities, towns and cities that surround them.

This brings me to an innovator and entrepreneur we recently lost far too soon — Andy Shaw of Cypress Valley Meat Co. Andy not only believed in small, local, community meat and poultry establishments, but he proved that they could grow by providing burst capacity to larger communities, all while still supporting the local communities around them. He leaves us a great example of how small processors can win, and he will be missed!

— Andrew Lorenz, president, andrew@werfoodsafety.com