Courtesy Indiana Health DepartmentIndiana Health Department officials reported the porous wood surfaces and carpeting on this cantaloupe grading table at Chamberlain Farms Produce Inc. were dirty and could not be sanitized. The salmonella outbreak linked to cantaloupe from Chamberlain Farms Produce Inc. that killed three in Kentucky and sickened people in more than 20 states “appears to be over,” federal officials say.
In its final update on the outbreak that lasted from July 6-Sept. 16, the Centers for Disease Control and Prevention reduced the number of victims from 270 to 261. Ninety-four were hospitalized. The Oct. 5 update reduced the number of states involved from 26 to 24.
The Food and Drug Administration moved the outbreak out of the “current” category, assigning the case to the agency’s “post-response” team.
However, as of Oct. 10, FDA’s investigation into the growing and packing operation owned by Tim Chamberlain continued, with officials considering whether to take any disciplinary action in the case, FDA spokeswoman Pat El-Hinnawy said.
She said FDA’s last inspection of the farm was Sept. 21, but a report hasn’t been completed. FDA has not taken any regulatory action against Chamberlain or the farm, in Owensville, Ind.
Indiana reports ‘alarming’ situation
Indiana officials completed their own investigation at the farm, with a 42-page report mentioning “several alarming findings.” Many of the Indiana Health Department findings mirrored those included in a preliminary FDA report.
Courtesy Indiana Health DepartmentIndiana Health Department officials cited stagnant standing water and rodent traps (at base of pole) as two of the "alarming findings" at the Chamberlain Farms Produce Inc. cantaloupe packing shed in Owensville, Ind. In his report, Indiana food scientist David Schmidt noted:
- “Stagnant” water in the pack shed and on equipment;
- Buildup of food, mud and debris in the shed and on equipment;
- Porous material, including wood and carpeting, on food-contact surfaces;
- Leaking water valves and pipes;
- Well water used in wash basin was 56 degrees;
- Cantaloupe harvested with bare hands;
- Cantaloupe stored for up to 48 hours in a 50-degree refer trailer, then re-washed and re-graded; and
- No ongoing testing or records of monitoring chlorine in the wash water.
“Mr. Chamberlain did not have test strips and was using a calculation of his own to achieve adequate concentrations of chlorine,” according to the report. “He had calculated that he should add X amount of chlorine every 45 seconds while filling the (wash) basin.”