ters for Disease Control and Prevention
(CDC) and the Illinois State Department of Public Health, the tainted milk
was the probable cause in two deaths
and was implicated in 12 others.
report also indicated that the probable cause of the outbreak was a cross-connection between skim and whole
milk that involved a “dead leg” in the
sanitary plumbing where the Salmonella
had most likely thrived for as long as
10 months. However, the details of the
study and the probable source of the
contamination were never confirmed.
This whey powder scare also calls to
mind the 2008/2009 outbreak involving
peanuts and peanut-containing products
from Peanut Corporation of America
(PCA) that resulted in more than 700
cases of illness and 9 deaths. Much
like whey powder, peanuts and peanut-derived products are used extensively as
food ingredients across the entire U.S.
food manufacturing industry. This peanut outbreak is likely to have affected
food supply chains in nearly every
state of the union. In early 2009, CDC
and Minnesota public health officials
confirmed that peanut butter, also a
pasteurized food like whey powder, was
the likely source of the outbreak. In that
historic outbreak, it was also reported by
PCA officials that daily pathogen testing, including tests for Salmonella, was
18 This outbreak
culminated in congressional hearings
where industry executives were called
to testify and the eventual closure of
PCA’s operations in February 2009. The
PCA outbreak was a catalyst that would
lead to many changes within the food
processing industry, and, in particular,
how food safety and supply chain protections would be implemented.
Salmonella is a leading cause of reported foodborne illness in the U.S.,
surpassed only in this distinction by
Campylobacter, according to a 2017
report from the CDC.
19 The bulk of
the morbidity has been attributed to
poultry and beef products contaminated
with Salmonella. It is indeed unusual to
encounter Salmonella in low-moisture
foods, such as crackers and baked goods.
TandD US, LLC.
email@example.com (518)669-9227 www.tandd.com
HACCP Control Point
● Monitor Multiple Locations
● Walk-In Freezers and
● Automatic Record Keeping
for HACCP Control Points
● E-Mail & Text Warnings
Without a PC
● Reduce Waste & Spoilage
While it is widely reported that water activity below 0.93 is growth limiting for
Salmonella, this does not mean that the organism will perish under such low-moisture
20 While environmental survival data for Salmonella are not definitive, it is
generally accepted that these microorganisms are somewhat resistant to harsh environmental conditions. In the Jewel case, for example, it has been speculated by those
investigating the outbreak that index organisms had persisted in harborage areas
within the manufacturing equipment for as long as 10 months.
The FDA Amendments Act of 2007 (Pub. L. 110-085), Section 1005, directed
FDA to establish a Reportable Food Registry (RFR) for industry. The RFR applies to