Nassau, The Bahamas:  The Bahamas Agricultural Health and Food Safety Authority (BAHFSA) in a press Release on Wednesday, November 21^st, 2018,  has issued a warning advising the general public that all Romaine  lettuce and Jennio-O Turkey products purchased from the United States  should be destroyed immediately due to the  outbreak of E. coli  and Salmonella, respectively.

BAHFSA  is committed to ensuring that food for human consumption is safe and free of disease.  The recent E. coli outbreak and warning of Romaine Lettuce in the US is hereby extended to consumers in The Bahamas to throw out any lettuce they may have bought from stores selling US derived lettuce products.  The US Centre for Disease Control (CDC) and Prevention is still in the process of a traceability study to determine the origin of the outbreak; hence, no recall has been made by the FDA. In addition, the CDC has indicated that an earlier outbreak this year is “not directly related” to the current outbreak which has a “slightly different DNA fingerprint”. 

BAHFSA also warned that food stores in possession of the Romaine lettuce should immediately destroy them. It was further stated that locally produced lettuce is not a part of the warning  but when preparing.

1. Wash your hands before handling lettuce;
2. Thoroughly clean any containers, utensils and cutting boards to be used during preparation;
3. Wash the lettuce thoroughly over potable running water;
4. Rinse with a 3 or 4 to 1 ratio of water to vinegar (using a spray bottle) to remove any microbial presence then again with water;
5. Keep the lettuce away from surfaces where raw food is present; and
6. Place leftovers in a covered container in the refrigerator.

Persons who consume contaminated lettuce may experience the effects of the illness 12 to 24 hours or up to a week after ingestion in the form of vomiting, stomach cramps, diarrhea, fever or loss of appetite.

There have been no incidents in The Bahamas of any illnesses associated with the recent E. coli outbreak in Romaine Lettuce according to the Ministry of Health Surveillance Unit with whom BAHFSA collaborates on food health and safety risks.

2.  BAHFSA would also like to caution consumers of an ongoing outbreak (since Nov., 2017) in raw Turkey products associated with an antibiotic-resistant strain of Salmonella. Just one week before the 2018 Thanksgiving holiday, the USDA has recalled all “raw ground turkey” due to this outbreak.  Many types and brands of turkey have been linked to the over 160 illnesses reported, 3 hospitalizations and 1 death in the US.  The outbreak strain has been found in raw turkey products including raw turkey pet food and live turkeys. Although the CDC has not identified a supplier as the source of the outbreak, the Jenny-O Turkey Store has voluntarily recalled over 91K lbs of their raw turkey products, specifically those dated October 1 or October 2, 2018 having the code “P-190” inside the USDA inspection mark. The implicated product names include:

1. “Jennie-O GROUND TURKEY 93% LEAN | 7% FAT”;
2. “Jennie-O TACO SEASONED GROUND TURKEY”;
3. “Jennie-O GROUND TURKEY 85% LEAN | 15% FAT”; and
4. “Jennie-O ITALIAN SEASONED GROUND TURKEY.”

It is important to note that with no brand or supplier identified, “any raw turkey product” may be suspect and therefore consumers are asked to exercise extreme caution and be vigilant during the handling, preparation and cooking of raw turkey if it will be on the menu this thanksgiving by following these recommendations:

1. Thaw turkey in the refrigerator and not on the counter or in a sink filled with water;
2. Wash hands thoroughly before handling raw turkey;
3. Regularly clean and sanitize preparation surfaces during handling;
4. Wash dishware and utensils thoroughly after use;
5. Keep raw turkey separated from other foods, especially cooked foods;
6. Cook to the appropriate internal temperature of 165F using a food thermometer;
7. Cover and refrigerate leftovers; and
8. When reheating, ensure internal temperature is 165F.

Persons who exhibit symptoms of illness due to this Salmonella strain, may experience fever, diarrhea, abdominal cramps, headache, nausea, vomiting, and loss of appetite within 12 to 72 hours after eating contaminated product which may last for 4-7 days. Children 5yrs and less, including the elderly, pregnant and immune-compromised individuals may experience a more severe level of illness.

Please note that there have been no incidents in The Bahamas of illnesses due to any raw turkey products including those of the Jenny-O brand according to the MOH Surveillance Unit with whom BAHFSA collaborates on food health and safety risks.

Further, BAHFSA wishes to caution those who grocery shop in the US to discard any lettuce or named Jenny-O brand turkey products they may have brought upon their return into the country and have in the refrigerator and to exercise caution in purchasing all raw turkey products.  In addition, those who may have traveled to the US and consumed Romaine Lettuce and/or turkey products and have become ill, should make a report with the Surveillance Unit at the MOH.

A warning is also hereby given to local retailers and wholesalers who may have any of these items in their inventory to, in the case of the Romaine Lettuce remove them from the shelf and to discard any Jenny-O brand Turkey products named in that company’s voluntary recall, inclusive of other turkey products.

BAHFSA will notify the public when the Romaine Lettuce warning and Raw Turkey recall have been lifted.