Shiga toxin producing Escherichia coli outbreak

A shiga toxin producing Escherichia coli outbreak 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 serious complications from there illness. All of the victims had eaten at the same restaurant and 95% of them had eaten the same meal chicken ceasar salad. Any suspicious that the outbreak may have been caused by cross contamination between beef and chicken 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.

-Romaine lettuce turned 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?

 Shiga toxin - producing Escherichia coli bacteria in

lettuce.
Escherichia coli - bacteria in lettuce, unpasteurized

apple juice, and radish sprouts.

Raw beef Raw pork Raw poultry

 Cezar salad Ingredients Ingredients according to the Hotel Caesar's recipe from about 2006

romaine or cos lettuce olive oil fresh crushed garlic often in olive oil salt to taste fresh-ground black pepper wine vinegar lemon juice or lime juice - fresh squeezed Worcestershire sauce raw or coddled egg yolks freshly grated Parmesan cheese freshly prepared croutons

 Romaine or cos lettuce (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 the Greek 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 processor but I prefer to do it by hand.

 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:

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:

Add remaining ingredients one at a time, combining as you go. The end result should be thick, not runny on a fork, and look something like this:

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 croutons or chicken, if desired. Yum!

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 ingredients anchovies and egg yolk. It is possible to 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-saladrecipe/#ixzz2Atrl9K00

 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 of

food 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.

 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 keep it

clean! Keep it hot ! Keep it cold ! Or dont keep it