FDA: Investigating an E. coli Outbreak, and Issuing a Basil Recall

Health officials are working hard to determine the cause of a puzzling E. coli outbreak. On April 17, the Food and Drug Administration first announced the outbreak. So far, they've identified twelve people who got sick, but they're still not sure where they all are or where the contamination came from.

The FDA is leading the investigation, trying to trace the contamination back to its source. This involves following the path of the bacteria from where people got sick back to where the food originated. However, the complicated food supply chain is making this task difficult.

In addition to the E. coli outbreak, there's another problem with contaminated basil causing illness. This time it's Salmonella typhimurium, and it's affected twelve people, with one person ending up in the hospital. They traced this outbreak back to basil from a company called Infinite Herbs, which sells its products under different names in many states.

To address the issue, Infinite Herbs has recalled its basil from stores like Trader Joe's and Fruit Center Marketplace. They also expanded the recall to include another brand sold in Illinois and Missouri, urging people to throw away any affected herbs.

Both food handlers and consumers need to be careful about food safety. Food handlers should closely check their produce, keep things clean, and make sure food is stored and cooked at the right temperature. Consumers should be picky when buying food, store it properly, and cook it safely.

These outbreaks highlight the importance of food safety. The FDA is working hard to protect the public, but everyone needs to be vigilant. If you're worried about food safety, there are experts you can consult for advice and help.

If you want to learn more about preventing E. coli and Salmonella outbreaks or need support with food safety, reach out to GoHACCP with Experts for help tailored to the food service industry.

Nahomy Garcia, B.Sc.
“I currently work as a food safety expert in the HACCP department of the company. I am in charge, together with my team, of developing food safety plans such as HACCP and PC plans under FDA, CFIA, or USDA/FSIS regulations to achieve food certification projects for our clients.”