Reference no: EM133646766

In the mid-1990s, health departments in Washington, California, Idaho, and Nevada identified nearly 600 people with culture-confirmed Shiga toxin-producing Escherichia coli infections. Many of the victims reported eating at Chain A restaurants during the days preceding onset of symptoms. Of the patients who recalled what they ate in a Chain A restaurant, a large percentage reported eating regular-sized hamburger patties. Chain A issued a multi-state recall of unused hamburger patties. The Shiga toxin-producing Escherichia coli bacteria were isolated from 11 batches of patties from Chain A. These patties had been distributed to restaurants in all states where illness occurred. Approximately 20% of the patties connected with the outbreak were recovered during a recall. A team of investigators from the Centers for Disease Control and Prevention identified 5 slaughter plants in the United States and 1 in Canada as the likely sources of carcasses used in the contaminated meat. The animals slaughtered in domestic slaughter plants were traced to farms and auctions in 6 western states. No. 1 slaughter plant of farm was identified as the source of contamination. Shiga toxin-producing Escherichia coli can be found in the intestines of healthy cattle and can contaminate meat during slaughter. Slaughtering practices can result in contamination of raw meat with these bacteria. In addition, the process of grinding beef can be transferring the disease-causing agents from the surface of the meat to the interior. Therefore, ground beef can be internally contaminated.

1. What would be the likely impact of this outbreak on consumer confidence?

2. What was the impact of this outbreak on food safety?