FDA Statement
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FOR IMMEDIATE RELEASE
Statement
November 21, 2003
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Media Inquiries: 301-436-2335
Consumer Inquiries: 888-INFO-FDA |
Statement on Hepatitis A
Today, CDC announced that raw or lightly cooked green onions were associated
with the hepatitis A illnesses in Pennsylvania.
FDA has been working cooperatively with CDC, and the states, to actively investigate
the outbreaks in an attempt to determine the source of the green onions associated
with the outbreaks and how they became contaminated, so that corrective action
can be taken.
In response to these investigations, FDA has taken the following action:
- FDA has alerted inspectors at the border to detain
any raw green onions (scallions) from a small number of implicated firms in
Mexico associated with hepatitis A illnesses in Tennessee, Georgia, and Pennsylvania.
Mexican officials have been very responsive during the outbreak investigation
and are investigating practices at these firms to determine what might have
contributed to the contamination at the source.
- The implicated firms ship green onions under
the following names:
Dos M Sales D Mexico
Mexicali, Baja California MX
2 M Sale De Mexico, Sa De Cv
San Luis, Rio Colorado MX
Agricola La Laguna, S.A. De C.V. (a.k.a. Sun Fresh)
Ensenanda, Baja California MX
Tecnoagro Intenrnacional, S.A. De C.V.
San Luis, Rio Colorado MX
Tecno Agro Internacional S.A
Ensenada MX
Agro Industrias Vigor
Tijuana, Baja California MX
Agro Industrias Vigor
Ojos Negros, Baja California MX
Agro Industrias Vigor
Sam Quintin, Baja California MX
- FDA continues to conduct tracebacks of raw green
onions (scallions) that have been involved in foodborne outbreaks in North
Carolina last September.
- FDA has discussed our actions with the restaurant
and produce industry so that they can take appropriate measures to ensure
public health.
FDA provides the following advice to consumers:
- Cook green onions thoroughly, such as in a casserole. This minimizes
the risk of illness by reducing or eliminating the virus.
- Substitute other types of onions in your recipe.
- Check food purchased at restaurants and delicatessens and ask whether
menu items contain raw or lightly cooked green onions. Consumers who wish to
avoid food that contains raw or lightly cooked green onions should specifically
request that raw or lightly cooked green onions not be added to their food.
Foods such as freshly prepared salsa and green salads often contain raw green
onions.
The regulations that FDA is developing in accordance with the Public Health
Security and Bioterrorism Preparedness and Response Act of 2002, provide FDA
with new authority to help improve our ability to contain and prevent outbreaks.
These new regulations plus our increased presence at the border represent a
significant enhancement of our safety and security activities.
FDA will take further action as needed and provide additional information as
it becomes available.
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