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Shiga toxin producing Escherichia coli outbreak

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Ashiga toxin producing Escherichia colioutbreak at a restaurant in Idaho

was traced to romaine lettuce in salad. 13 confirmed and 8 probable

cases of the illness were reported during the outbreak. While 1 person

who was ill required hospitalization none experienced seriouscomplications from there illness.

All of the victims had eaten at the same restaurant and 95% of them had

eaten the same mealchicken ceasar salad. Any suspicious that the

outbreak may have been caused by cross contamination between beef andchicken were ruled out when it was learned that beef products were

prepared on one side of the chicken on the other,

-In addition, food workers were responsible for working with either beef or

chicken but not bought.

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-Romaine lettuceturned out to be the cause of the outbreak.

-Investigators tracked the lettuce back to its source and determined that

contamination had occurred at the restaurant.

-Sophisticated blood analysis showed that some food workers at the

restaurants had been previously infected by shiga toxin producing

Escherichia coli bacteria. It was learned that 1 food worker had been

shedding shiga toxin producing Escherichia coli bacteria for several days.

How could this situation have been prevented?

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Shiga toxin - producing Escherichia coli bacteria inlettuce.

Escherichia coli - bacteria in lettuce, unpasteurizedapple juice, and radish sprouts.

Raw beefRaw pork

Raw poultry

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Ingredients according to the Hotel Caesar's recipe from about 2006 romaine or cos lettuce olive oil

fresh crushed garlicoften in olive oil salt to taste fresh-ground black pepper wine vinegar lemon juice or lime juice - fresh squeezed Worcestershire sauce

raw orcoddled eggyolks freshly grated Parmesan cheese freshly prepared croutons

http://en.wikipedia.org/wiki/Romaine_lettucehttp://en.wikipedia.org/wiki/Worcestershire_saucehttp://en.wikipedia.org/wiki/Coddled_egghttp://en.wikipedia.org/wiki/Coddled_egghttp://en.wikipedia.org/wiki/Worcestershire_saucehttp://en.wikipedia.org/wiki/Romaine_lettucehttp://en.wikipedia.org/wiki/Romaine_lettucehttp://en.wikipedia.org/wiki/Romaine_lettucehttp://en.wikipedia.org/wiki/Romaine_lettuce

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(Lactuca sativa L. var. longifolia) is a variety of lettuce

which grows in a tall head of sturdy leaves with a firm rib down the center.

Unlike most lettuces, it is tolerant of heat. The name cos lettuce derives from theGreek island of Kos, where it originated.

1 head Romaine lettuce, torn or chopped into small pieces

To make the dressing table side, or if youre a purist, follow the directions

below. This could also be mixed in your food processorbut I prefer to do it by

hand.

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Place whole garlic cloves in a hard bowl (not plastic) and

crush with the back of a fork until they are in small bits.

Add the tin of anchovies, including the oil they are packed in,

and smash them thoroughly as well. Add in olive oil and

vinegar and you should have a consistency like this:

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At this point I like to add in a little of the cheese to help with

tossing the salad. Add the chopped Romaine to the bowl and toss

with forks until evenly coated. Plate, add more cheese and croutonsor chicken, if desired.

Yum!

http://www.hopelesslyflawed.com/wp-content/uploads/2010/02/caesar-salad5.jpg

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I have made lots of substitutions in this over the years, and they all came out great

(mustard, hot sauce, different types of lettuce, vinegar, etc) However, the 2 things

that make many people nervous are the 2 key ingredientsanchovies and egg yolk. It

ispossibleto make a good Caesar salad without them, but not easyand its really

not nearly as good. And chances are, if youve ever eaten Caesar salad in a nice

restaurant, youve already eaten it made this way anyway. You honestly dont taste

anchovies when you try this, promise.

My family loves this recipe and I hope you will too!

Read more: http://www.hopelesslyflawed.com/tag/tableside-caesar-salad-

recipe/#ixzz2Atrl9K00

http://www.hopelesslyflawed.com/tag/tableside-caesar-salad-recipe/http://www.hopelesslyflawed.com/tag/tableside-caesar-salad-recipe/http://www.hopelesslyflawed.com/tag/tableside-caesar-salad-recipe/http://www.hopelesslyflawed.com/tag/tableside-caesar-salad-recipe/http://www.hopelesslyflawed.com/tag/tableside-caesar-salad-recipe/http://www.hopelesslyflawed.com/tag/tableside-caesar-salad-recipe/http://www.hopelesslyflawed.com/tag/tableside-caesar-salad-recipe/http://www.hopelesslyflawed.com/tag/tableside-caesar-salad-recipe/http://www.hopelesslyflawed.com/tag/tableside-caesar-salad-recipe/http://www.hopelesslyflawed.com/wp-content/uploads/2010/02/caesar-salad6.jpg

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It is not enough that the manager knows food safety employees to

must be taught how to perform correctly.

Is responsible for identifying hazard in the day-to-day operation offood establishment that prepares, packages, serve, vends or

otherwise provides food for human consumption.

Coordinate training, supervise or direct food preparation activities,and takes corrective action as needed to protect the health of the

consumer.

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Keep food at proper temperature, use good personal hygiene,

and control cross contamination these are the essentials of

safe food management.

A good rule to follow in any food establishment is