LOURDES COLLEGE

Higher Education Department

HRM Program
THC 1

Members: __________________________________ Score:____/25

REACH HIGH…for stars lie hidden in your soul. DREAM DEEP…for every dream precedes your goal.

In the mid-2000, health departments in Cagayan de Oro of Misamis Oriental and Butuan City of Caraga Region
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-regional recall of unused hamburger patties.

The Shiga toxin-producing Escherichia coli bacteria were isolated from 11 batches of patties from Chain A. These patties
has been distributed to restaurants in all cities where the illness occurred. Approximately 20% of the patties connected
with the outbreak were covered during a recall.

A team of investigators from the Department of Health identified 5 slaughter plants in the Cebu and Davao 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 regions. No 1 slaughter plant or 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 transfer the disease-causing agents from the surface of the meat to the interior. Therefore ground beef
can be internally contaminated.

Questions

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

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

1. The outbreak of shiga toxin-producing Escherichia coli that you read about in this case study had a negative
influence on consumer confidence in the region. Children and older adults died from shiga toxin-producing
Escherichia coli infection during this outbreak. Foodborne illness can kill, and you can prevent it.
2. Undercooked hamburgers played an important role in this outbreak. As a result, regularly agencies
recommended ground beef patties be cooked to 155OF (68OC) for 15 seconds for most consumers and 160OF
(71OC) for consumers in high risk groups.