From the I-wish-I-hadn’t-said-that files, Terry Brady, a spokesperson with Pennsylvania’s Department of Conservation and Natural Resources said Monday that the lake at Cowans Gap State Park remained open, despite links to three cases of E. coli O157. “The beaches are open and actually there was a good turnout today. A link to the park has not been established."

The lake was closed Tuesday afternoon, as the number of people, primarily children, confirmed to have contracted E. coli O157:H7 rose to six, with an additional three suspect cases.

At least three of the infected have developed hemolytic uremic syndrome, including a 3-year-old Mercersburg girl who has been hospitalized since Wednesday, and a 12-year-old Chambersburg boy, who is now recovering after spending his birthday in the hospital.

Spokesman Brady said in an email Tuesday night that the closing of the lake at Cowans Gap is a precautionary measure "to protect the public's health and safety until the investigation can be completed."

He said the decision was made after interviews showed that swimming in the lake before becoming ill was a common factor between all individuals.

Over the weekend, Nikki Gordon, a friend of the three-year-old’s family and another family friend, Amanda Stauffer, came up with the idea for a Facebook group to raise support. As of Friday evening, the group had 955 members, featuring hundreds of well wishes and regular updates on the girl's condition.

Through her Facebook group, Stauffer has heard from several other people who say their children got sick after swimming in the lake at Cowans Gap, she said. They include a 6-year-old girl, a 15-month-old boy and several children who apparently suffered "mild symptoms" but did not require hospitalization.

"All of these kids have one thing in common, and it's Cowans Gap. The only thing we do know is that they were all there," Stauffer said.
 

The Washington State Department of Health reports that 18 people have been sickened with Vibrio parahaemolyticus after eating raw oysters linked to commercial operations and four illnesses to recreational harvesting in Puget Sound and on the Washington coast.

Cooking shellfish thoroughly will prevent vibriosis illness and is always a good idea. This is especially important during the summer months of July and August when warm temperatures and low tides along ocean beaches and in Puget Sound allow the bacteria to thrive.

If you harvest oysters recreationally this summer, follow these steps to avoid vibriosis:

• Put oysters on ice or refrigerate them as soon as possible after harvest.
• If a receding tide has exposed oysters for a long time, don’t harvest them.
• Always cook oysters thoroughly. Cooking oysters at 145° F for 15 seconds destroys vibrio bacteria. Rinsing fully-cooked oysters with seawater can recontaminate them.

For commercial harvesters, special control measures are in place from May through September to keep people from getting sick if they eat raw oysters.

Guess those special measures didn’t work this time.
 

At least 77 illnesses of Salmonella Heidelberg in 26 states have been linked to consumption of ground turkey products.

The U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) is issuing a public health alert due to concerns about illnesses caused by Salmonella Heidelberg that may be associated with use and consumption of ground turkey.

This public health alert was initiated after continuous medical reports, ongoing investigations and testing conducted by various departments of health across the nation determined there is an association between consumption of ground turkey products and an estimated 77 illnesses reported in 26 states. The illnesses were linked through an epidemiologic investigation and PFGE analyses by state health departments and The Centers for Disease Control and Prevention (CDC).

FSIS reminds consumers of the critical importance of following package cooking instructions for frozen or fresh ground turkey products and general food safety guidelines when handling and preparing any raw meat or poultry. In particular, while cooking instructions may give a specific number of minutes of cooking for each side of the patty in order to attain 165 °F internal temperature, consumers should be aware that actual time may vary depending on the cooking method (broiling, frying, or grilling) and the temperature of the product (chilled versus frozen) so it is important that the final temperature of 165 °F must be reached for safety. Please do not rely on the cooking time for each side of the patty, but use a food thermometer.

Ground turkey and ground turkey dishes should always be cooked to 165 °F internal temperature as measured with a food thermometer; leftovers also should be reheated to 165 °F. The color of cooked poultry is not always a sure sign of its safety. Only by using a food thermometer can one accurately determine that poultry has reached a safe minimum internal temperature of 165 °F throughout the product. Turkey can remain pink even after cooking to a safe minimum internal temperature of 165 °F. The meat of smoked turkey is always pink.

Better than ‘piping hot.’ But watch out for the cross-contamination.
 

Agromod Produce, Inc. of McAllen, Texas is recalling all papayas, because they have the potential to be contaminated with salmonella.

According to a company press release, the papayas were imported from Mexico and are possibly linked to 97 reported cases of Salmonella Agona, including 10 hospitalizations, in 23 states throughout the U.S.

Recent sampling by the U.S. Food and Drug Administration found the outbreak strain in two papaya samples collected at Agromod Produce, Inc. location in McAllen, TX and at the U.S. border destined for Agromod Produce, Inc.

The shipments that tested positive with the outbreak strain were not distributed in the U.S. Distribution of the product has been suspended while FDA and the company continue their investigation as to the source of the problem.

Whole Papayas were distributed nationwide and to Canada through retail stores and wholesalers.

 Agromod is recalling all Blondie, Yaya, Mañanita, and Tastylicious Brand papayas sold prior to July 23, 2011. Each Blondie Brand papaya can be identified by a blue and orange sticker label with green and white lettering on the fruit that states Blondie 4395 Mexico.

The Yaya Brand Papayas can be identified by a yellow, red, orange, and green label with white, green and red lettering that reads Yaya Premium Papayas Yaya PLU-4395 Mexico. Each Mañanita Brand Papaya can be identified by a green, yellow and red sticker label that states Mexico Mañanita 4395. The Tastylicious Brand Papayas can be identified by a white and blue sticker with red and white lettering that states 4395 Tastylicious MEXICO.



The Canadian Food Inspection Agency has issued a similar health hazard alert.