Research - Listeria Spreading in A Food Processing Plant

If a food processing plant was completely free of Listeria contamination, how long would it for Listeria to gain a foothold in the plant, and by what mechanisms would it spread?  Friend of the program, Dr. Mark Berrang, shared some of his research in advance of a talk he plans to give here at Penn State this spring.

Starting with a brand new further-process chicken facility, he found that within 4 months, persistent strains of Listeria had established itself in the drains.  The  incoming meat was the primary source of Listeria.  These strains remained even through cleaning and sanitizing of the operations.  Once in the drains, Listeria could become easily aerosolized even from a intermittent 2 second spray of water.  Reducing the incoming Listeria load is a challenge, and mitigation steps such as UV light may help.

As part of the Food Science Seminar Series, Dr. Berrang will discuss his work on Listeria in food processing facilities on March 1, 2018 at 4 pm in Room 252 Food Science.  Please contact Dr. Jasna Kovac (jzk303@psu.edu) for more details.

Journal of Food Protection, Vol. 73, No. 2, 2010, Pages 286–291
Colonization of a Newly Constructed Commercial Chicken

French Dairy Company Expands International Recall of Baby Milk

French dairy conglomerate Lactalis is expanding it worldwide recall of baby milk which was initially posted earlier this month.  In France alone, over 30 babies have become infected with Salmonella after consuming Lactalis product.   While product has been shipped to approximately 30 countries worldwide, it is not clear if infants in other countries have become ill.  Product in the US is not affected.

This is one of those incidents that will become a case study for what not to do....as soon as they figure out how this got so out of control.

Washington Post
Link
Europe
Mass recall of French-made baby milk over salmonella fears

By Jeffrey Schaeffer and Angela Charlton | AP  

December 21 at 7:06 AM  

FDA to Begin Tightening Down on Homeopathic Drugs

The FDA announced that will be putting more effort into enforcing regulations on homeopathic drugs.  What are homeopathic drugs?  According to the Homeopathy Center, "Homeopathic medicines – known as “remedies” – are made from natural sources (e.g., plants, minerals), and are environmentally friendly and cruelty free.  The thought is that if a natural substance causes similar symptoms, then this can be diluted and given to the patient to cure the symptoms....'like cures like'.  The example they give is this...."if you peel an onion, your eyes burn, itch and water. You might also have a runny nose and begin to sneeze. If you had similar symptoms during a cold or allergy attack, such as a runny nose, watery eyes and sneezing, a homeopathic micro-dose of the remedy Allium cepa (red onion) would help your body heal itself."

The other key for homeopathy is dilution of the natural substance...the more diluted the substance, the more potent it can be as a remedy. 'The technique for making a homeopathic medicine involves repeated dilution of a specific substance until little of the original substance remains".

Homeopathy is different than "herbal medicine, Chinese medicine, or other types of natural medicines."

FDA plans to better "address situations where homeopathic treatments are being marketed for serious diseases and/or conditions but where the products have not been shown to offer clinical benefits. It also covers situations where products labeled as homeopathic contain potentially harmful ingredients or do not meet current good manufacturing practices."

FDA News Release
For Immediate Release
December 18, 2017
Summary

FDA is proposing a new, risk-based enforcement approach to homeopathic drug products that have the greatest potential to cause risk to patients.

Wineries Begin Seeing Surprise FDA Inspections as Part of FSMA

Many firms are seeing FDA inspections for the first time as the FSMA regulations are coming into effect, including wineries.  An article in Wine Business Magazine (December, 2017) indicates that a number of wineries are undergoing surprise FDA inspections.  For many, this may be a new experience.

From the article, "New registration and record keeping requirements for wineries under FSMA impose important changes. Wineries must now renew their FDA registration every two years.."  Wineries must also comply with GMP requirements, including the need to have documented employee training.  These firms are exempt from the the risk based preventive controls (Subpart C) and the supply chain program (Subpart G).

MA Firm Expands Recall of Smoked Fish Products After Further Testing

A Massachusetts firm is expanding its recall posted on December 13 after further testing of the environment and product.  According to the recall notice,  "The recall expansion was initiated as a result of environmental and product sampling conducted by the firm."   From this it seems that they did not have a good handle on Listeria in their environment, which for smoked seafood items, can be a real big deal.

FDA Recall Notice
https://www.fda.gov/Safety/Recalls/ucm589893.htm
Springfield Smoked Fish Expands their Recall of Smoked Salmon Because of Possible Health Risk
For Immediate Release
December 19, 2017

Produce Company Recalls Apples Due to Supplier's Positive Listeria Test Results

A Michigan produce company is recalling apples processed and shipped by one of its suppliers after  routine sampling program by that supplier revealed that finished products contained Listeria monocytogenes.

It seems that product was shipped prior to results coming back.  It is unknown whether the produce company was aware that the supplier had sampled product for testing.  It would seem that a test and hold procedure should have been in place.

FDA Recall Notice
https://www.fda.gov/Safety/Recalls/ucm589722.htm
Jack Brown Produce, Inc. Recalls Gala, Fuji, Honeycrisp and Golden Delicious Apples Due to Possible Health Risk
For Immediate Release
December 19, 2017

Rattlesnake Pills Source of Salmonella Infection

Rattlesnake pills have been linked to a case of salmonelloisis in Kansas.  The pills, which were purchased in Mexico, contain dehydrated / ground rattlesnake meat and are used to treat various conditions such as HIV and cancer.  I guess when you have one of these types of diseases, why not throw some rattlesnake at it.   Sounds good, but activity against disease is probably not validated and ground snake meat, if not properly treated, may contain Salmonella.

Infection Control Today
http://www.infectioncontroltoday.com/news/2017/12/investigation-of-a-salmonella-infection-linked-to-rattlesnake-pills.aspx
Investigation of a Salmonella Infection Linked to Rattlesnake Pills

Canadian Establishment Recalls RTE Meat Products Shipped to US after Positive Salmonella Tests

A Canadian establishment, is recalling approximately 1,076 pounds of ready-to-eat salami and speck products that may be adulterated with Salmonella  These items were produced in Canada and were shipped to distribution centers in California, Illinois, Michigan, New Jersey and New York. The problem was discovered when an FSIS sample of the ready-to-eat salami product was confirmed positive for Salmonella. There have been no confirmed reports of adverse reactions due to consumption of these products.

USDA FSIS Recall Notice
https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2017/recall-129-2017-release
Piller's Fine Foods Recalls Ready-To-Eat Salami and Speck Products due to Possible Salmonella Adulteration
Class I Recall 

129-2017
Health Risk: High 

Dec 16, 2017 

Canada - Public Health Notice Issued for Romaine Lettuce Due to E. coli Outbreak

In Canada, officials are investigating 30 E.coli O157 infections with one death and twelve hospitalizations.  They are linking this outbreak to romaine lettuce.  There is no more information at this time (chopped, whole, bagged, etc).  From the report, "Many individuals who became sick reported eating romaine lettuce before their illnesses occurred. The Canadian Food Inspection Agency is working with public health officials to determine the source of the romaine lettuce that ill individuals were exposed to."

CISION
http://www.newswire.ca/news-release
Public Health Notice - Outbreak of E. coli infections linked to romaine lettuce

Import Alert Concerning Imported Frozen Tuna Steaks With Hepatitis A

FDA issued an import alert for frozen tuna steaks from Vietnam and Indonesia.   According to the import notice - " FDA believes that Hepatitis A Virus contaminated seafood is a result of insanitary conditions in the production or packing facilities, e.g., poor worker hygiene, inadequate worker sanitation facilities, and/or contaminated water supply."

FDA Import Alert
https://www.accessdata.fda.gov/cms_ia/importalert_1157.html
Import Alert 16-137

Published Date: 12/13/2017
Type: DWPE
Import Alert Name:
DETENTION WITHOUT PHYSICAL EXAMINATION OF SEAFOOD DUE TO HEPATITIS A CONTAMINATION

Sliced Smoked Salmon Recalled after Listeria Positive Sample

A Massachusetts company is  recalling its 1lb. packages pre-sliced salmon because the product has  the potential to be contaminated with Listeria monocytogenes.  This issue was identified after FDA product sampling identified Listeria monocytogenes in the product.

Slicers can be difficult to clean and can become a repository for Listeria if not properly cleaned....but can also be another source within the facility from the point when the salmon is removed from the smoking units to the point where it is packaged.  While slicer cleaning should be evaluated, so to should other potential point sources in the facility.

https://www.fda.gov/Safety/Recalls/ucm588864.htm
Springfield Smoked Fish Recalls Smoked Salmon Because Of Possible Health Risk
For Immediate Release
December 13, 2017

Federal Agencies Release Report on Foodborne Illness Source Attribution Estimates for 2013

FDA and CDC released their inter-agency report for determining cases of foodborne illness attributed to food sources.  Please note - this data is from 2013.

Foodborne illness source attribution estimates for 2013 for Salmonella, Escherichia coli O157, Listeria monocytogenes, and Campylobacter using multi-year outbreak surveillance data, United States - The Interagency Food Safety Analytics Collaboration (IFSAC)

December 2017

Noted from the report with comment.

• Salmonella illnesses came from a wide variety of foods.  Salmonella illnesses were broadly attributed across multiple food categories. More than 75% of Salmonella illnesses were attributed to seven food categories: Seeded Vegetables (such as tomatoes), Eggs, Chicken, Other Produce (such as nuts), Pork, Beef, and Fruits.  [Many animals carry Salmonella and then this can contaminate produce and grain items through cross contamination probably originating with contamination from fecal deposits]
• E. coli O157 illnesses were most often linked to Vegetable Row Crops (such as leafy greens) and Beef. More than 75% of illnesses were linked to these two categories.
• Listeria monocytogenes illnesses were most often linked to Fruits and Dairy products. [Note that meat products are not mentioned here and much of this is due to the work of the meat industry which has conditions and products that are a lot more of a challenge.  I suspect that we will see FDA regulated facilities taking clues from the meat industry about Listeria control.]
• More than 75% of illnesses were attributed to these two categories, but the rarity of Listeria monocytogenes outbreaks makes these estimates less reliable than those for other pathogens.
• Non-Dairy Campylobacter illnesses were most often linked to Chicken [but the main source was raw milk.  Incredible to think about when you consider how few people actually drink raw milk]
• Almost 80% of non-Dairy foodborne illnesses were attributed to Chicken, Other Seafood (such as shellfish), Seeded Vegetables, Vegetable Row Crops, and Other Meat/Poultry (such as lamb or duck). An attribution percentage for Dairy is not included because, among other reasons, most foodborne Campylobacter outbreaks were associated with unpasteurized milk, which is not widely consumed, and we think these over-represent Dairy as a source of Campylobacter illness. Removing Dairy illnesses from the calculations highlights important sources of illness from widely consumed foods, such as Chicken.

LINK

Interagency Food Safety Analytics Collaboration: Release of a New Report on Foodborne Illness Source Attribution Estimates for 2013
December 15, 2017

Cruise Ship Season is Here...What about Norovirus?

Planning to go on a cruise this year?  This past week, a Royal Caribbean ship, Ovation of the Sea, had 195 cases of gastrointestinal illness.  One of the largest cruise line ships, it was carrying 5800 people, and was at sea for 14 days off the coast of Australia.

Controlling illness on cruise ships is a challenge.  Over the past 4 years, there have been 10 or so ships that meet the conditions for reporting by CDC (CDC  Outbreak Updates for International Cruise Ships).  But in order to report by CDC, there is a cutoff  - "3% or more of passengers or crew reported symptoms of diarrheal disease to the ships medical staff during the voyage."  So in the recent outbreak on the Ovation, it just made that mark at 3.3% on board ill.

This table shows the other cases in the last 6 months.

ABC News
http://www.abc.net.au/news/2017-12-05/gastro-outbreak-on-ovation-of-seas-cruise-ship/9226346
Gastro outbreak on Ovation of the Seas cruise ship, almost 200 ill
By Natalie Whiting
Updated 5 Dec 2017, 2:04amTue 5 Dec 2017, 2:04am

France - Company Conducts International Recall of Baby Milk Product after 26 Ill from Salmonella

A French owned dairy conglomerate, Lactalis, is conducting an international recall of baby milk after there have been 26 reported cases of Salmonella infection. The cases have been reported since Dec 1.
 "The company said a possible source of the outbreak has been identified in a tower used to dry out the milk at a production site in May. Disinfection and cleaning measures have been put in place at the suspected site in western France." 

So did the cases come from product produced before the clean-out / disinfection, and if so, were those conditions sufficient to warrant retrieving product produced before that clean-out /disinfection?

ABC News / Associated Press

http://abcnews.go.com/Health/wireStory/baby-milk-maker-orders-global-recall-salmonella-fears-51712320
Baby milk maker orders global recall over salmonella fears
By The Associated Press
PARIS — Dec 11, 2017

Food Bank Recalls Donated Candy Product for Potential Chemical Contamination

A Kansas food bank / food pantry is recalling a donated candy product due to that it may be contaminated with a chemical substance.  There has been one reported illness so far.  Six cases of this product were received and distributed by the food bank network to potentially  10 counties.  The group also states that this may be an isolated incidence.

This points out a challenge that food banks have with donated food - numerous and varied sources of product.  Depending on a given food banks procedures, donated food can come from retail, food service or manufacturing.  Packaged foods will generally be regarded as distressed - beyond the stated sell-by-date, or will have a cosmetic packaging issue, or will have a quality issue.  They may have been stored or handled using less-than-ideal ways. Food bank receiving and evaluation procedures and documentation is also more difficult considering the numerous entry points into the system.

https://www.fda.gov/Safety/Recalls/ucm588386.htm
Harvesters Issues Safety Alert on Bibi Frutix Candy Possible Chemical Contamination
For Immediate Release
December 8, 2017

This Week in Mislabeled Product - Week Ending December 8

Beef Bouillon with Undeclared Milk - Creative Contract Packaging LLC is voluntarily recalling 4,412 cases, or 13,236 total pounds, of two code dates of HERB-OX® Beef Flavor Granulated Bouillon, due to the potential presence of an undeclared milk allergen.  The firm discovered the issue during a routine label review.

Almond Found in Chocolate Product - ALDI has voluntarily recalled Choceur Dark Chocolate Bars as a precautionary measure due to the potential presence of almond pieces not listed on packaging. The recall was initiated after an ALDI employee identified almond pieces in the product.

https://www.fda.gov/Safety/Recalls/ucm587882.htm
Creative Contract Packaging LLC Issues An Allergen Alert Regarding 4 Ounce Jars Of Herb-Ox® Beef Flavor Granulated Bouillon Due To Potential Presence Of Undeclared Milk
For Immediate Release
December 5, 2017

Sous Vide Cooking for Consumers - Recognizing the Risk

Sous vide cooking is gaining in popularity among consumers.  Sous vide is essentially cooking food in a sealed bag at low cooking temperatures (140F to 180F) for a long period of time. Cooking product at low temperatures in a sealed bag has advantages for flavor retention and tenderization. Unfortunately, there are some serious food safety issues that consumers may be unaware.

Food safety issues arise when the food is not adequately cooked, when cooled incorrectly, or when product is later held at incorrect temperatures.   The first concern is that the food will not reach high enough temperature to kill pathogenic vegetative cells like Salmonella or E. coli (STEC).  In traditional cooking, product is exposed to higher temperature and the center point then rises to meet that temperature.  Our standard endpoint cooking temperatures of 165F for 15 seconds for internal chicken temperature provides sufficient kill that we don't need to worry about Salmonella or Campylobacter.  With sous vide cooking, lower temperatures for longer times are used.  So the concern is that will there be sufficient heat to eliminate vegetative pathogens such as Salmonella or Campylobacter.  For traditional consumer cooking temperatures, we have ample scientific support. But for sous vide, while there is some scientific validation for commercial processing, there is less for consumer at-home cooking.  Generally people count on the direction provided by equipment manufacturers.  How valid are those directions?  And what about when people start to vary from those directions?  Perhaps they start with frozen chicken vs thawed chicken, or they decide to process at 148 instead of 155?

The other concern is cooling.  The temperatures used will not eliminate sporeforming pathogens such as Clostridium botulinum or Clostridium perfringes and so if product is not cooled quickly enough, or if product is left at room temperature for an extended time before consumption, these organisms will grow, especially in a vacuum sealed environment.  Commercial operations that use sous vide processing are required to have tight controls on cooling and refrigerated or frozen storage.  Will consumers do the same?  Fish is a particular concern because the risk of low-temperature growing Clostridium botulinum.

Photo courtesy of Zach Lampich

Consumer Reports
https://www.consumerreports.org/kitchen-appliances/sous-vide-tools-review-anova-joule/
Sous Vide Tools That Up Your Game in the Kitchen

Consumer Reports put the Anova and Joule sous vide cookers to the test to find out if slower really is better

Study - Salmonella in Drains Leads to Ongoing Salmonella Contamination Issue

A study published in Eurosurveillence discusses the investigation of a prolonged outbreak of Salmonella Typhimurium associated with a restaurant.  Over a period of a year, there were 82 cases (72 confirmed, 10 possible).   The issue comes down to that Salmonella had built up in the drain system, and with leaks as well as potential bio-aerosols from the drain, Salmonella was able to continue transmission into the food preparation environment.

"We found the drains had failed in several places and hypothesised that a reservoir of bacteria in biofilm [15] and flooded areas in underfloor cavities may have sustained this outbreak, after repeated environmental cleaning failed. Drainage problems in one area of the kitchen led to liquid from the drains seeping into the kitchen suggesting a contamination pathway. We found isolates matching the outbreak strain on kitchen cloths, swabs from kitchen sinks, and pot wash areas suggesting contact with sinks may have provided a second contamination pathway. We also identified ineffective drain water-traps potentially allowing the movement of contaminated bio-aerosols [13]. Smoke tests demonstrated the potential for dissemination of foul air [bio-aerosols] into the kitchen."

Leakage from drains, backflow from drains, and perhaps even bio-aerosols from drains may be a source of contamination into a food environment.  It is important to put in procedures in place to prevent drain relates contamination.

Eurosurveillence
http://www.eurosurveillance.org/content/10.2807/1560-7917.ES.2017.22.49.17-00037#f1
Surveillance and outbreak report Open Access
http://instance.metastore.ingenta.com/content/10.2807/1560-7917.ES.2017.22.49.17-00037
Investigation using whole genome sequencing of a prolonged restaurant outbreak of Salmonella Typhimurium linked to the building drainage system, England, February 2015 to March 2016
John Mair-Jenkins1,2,3, Roberta Borges-Stewart4, Caroline Harbour5, Judith Cox-Rogers5, Tim Dallman6, Philip Ashton6, Robert Johnston7, Deborah Modha8, Philip Monk4, Richard Puleston3,9

Blockchain - Opportunities and Challenges from a Food Safety Perspective

Blockchain is a term receiving a lot of hype as the must-have for food safety.  Well, at least the IT folks are pushing food safety as a main reason for investing into the technology.  There are benefits of having verifiable and seamless transactions

So what is blockchain - it is a tool by which each segment of the supply chain, or block, is identified from raw material through to the time is is sold.  The blockchain technology records each interaction with an item and assigns it a digital certificate so that the information associated with that block, or supply chain segment, can not be changed or adulterated later.  This prevents company form hiding the true origin and movement of the material as it moves through the chain.  

Traceability and recall are the real benefits.  Having such a system would allow quick identification of  recalled ingredients, and then coupling that with where those ingredients were used, and where that product was distributed or stored.

There can be endless amounts of information recorded with each transaction.  This can include 1) source information such as specific producing company, harvesting fields, or varieties harvested, 2) safety parameters such as temperatures, pH, or Aw, and 3) quality parameters.

One can establish validated contacts, or smart contacts, that help ensure product sourcing and provide means for seamless transactions.  For example, one can ensure that suppliers were indeed certified organic.  "Transactions can be verified and approved by consensus among the community, [theoretically] making fraud more difficult and significantly lowering the costs of validation and authentication" (PMA)

Are there limitations?  Sure. 1) Blockchain is not a specific thing but a process, and requires integration into a a company's existing systems....not always easy to do. How does a company's own procedures mesh into the system.  2) Coding issues, whether there are input issues or deletions, may create confusion, delays, or refusals due to misinformation.. 3) The information collected is only as good as the data input into the system. 3) It does create visibility, so what impact does that have on confidentiality of a company's process and to what degree does a company want to keep their supply chain information away from others, including potential competitors?  For example, maybe I don't want my downstream customer seeing my upstream supplier with the thought that my customer may cut me out so that they can make the product themselves.

So this is a tool that improves visibility and transactions along the supply chain.  No doubt a time saver for the food professional who has to hunt down supplier information.  It will help validate suppliers and ensure sourcing information.  But A savior for food safety?  That may be a stretch. Certainly IBM would like you to believe it.  In the end it still comes down to the basics - the blocking and tackling of people ensuring food safety basics.

To what degree are consumers demanding transparency to know exactly where their food comes from?  There are probably some out there who really, really care, but for me, I'm good with knowing my pizza is from Gigiarelli's or Pizza Perfect, my beer is from Troegs (Nugget Nectar), and my sub is from Giovanni's using those Amoroso's buns.

Supply Chain Quarterly.com
http://www.supplychainquarterly.com/news/20171201-lets-rein-in-the-blockchain-exuberance/
Forward Thinking
Commentary: Let's rein in the blockchain exuberance
By Mark Solomon | December 1, 2017

Salmonella in Turkey Likely Cause of Catered Thanksgiving Luncheon Outbreak

As a follow-up to a Salmonella outbreak associated with a catered Thanksgiving event in GA, the source of the outbreak is reported as......turkey.   In the outbreak, 5 were hospitalized and 70 received medical treatment.

The event was catered by a pizza shop / bistro. While this shop produces many different Italian specialty dishes, turkey is not one of the items listed on the catering menu.  So with the large number of people attending (1800) and preparing an item not normally prepared, perhaps the demands of this event were beyond the capability of the bistro?  Small misses, an undercooked bird or cross contamination from unclean food contact surfaces, could have led to Salmonella being in the served product.

The Daily Tribune News
http://www.daily-tribune.com/newsx/item/9520-food-source-identified-in-toyo-tire-salmonella-outbreak
Food source identified in Toyo Tire salmonella outbreak
06 Dec 2017  Written by  Staff Report

State of USDA Organic - Growing Demand, But Beware of Fraud

USDA released summary of Investigation Reports for the USDA Certified Organic program.  While the demand for organic foods is increasing, so do the number of certified organic operations.  As with any financial opportunity, there will be those who take advantage of the situation through fraud, or those who will fail to meet the requirements needed to remain certified.

According to the Organic Trade Association, "Organic sales in the U.S. totaled around $47 billion in 2016, reflecting new sales of almost $3.7 billion from the previous year. Organic food now accounts for more than five percent of total food sales in the U.S. Organic food sales increased by 8.4 percent from last year, blowing past the stagnant 0.6 percent growth rate in the overall food market. Sales of organic non-food products were up 8.8% in 2016. "

To get a sense of the issue, we took summary data from USDA Enforcement Activity Reports  as well as the data posted for fraudulent organic certificates.  While there are those who say the issues involving organic are getting worse, this assertion may or may not be accurate.  It is difficult to tell how fraud and noncompliance are trending because it is difficult to know the reasons for the number of investigations being conducted and whether procedural changes in these investigations has changed over the past years.  But, it is clear that fraud and noncompliance issues do occur regularly.

In comes down to this.  For those purchasing organic, whether to redistribute or to use for processing, it is important to determine that the supplier is compliant and is currently listed in good standing.  This is especially important for imported products where bribes and fraudulent claims may be a bigger issue. 

For consumers, a big issue is someone calling produce organic without the official designation.  And of course there are those that say that USDA Organic is too full of loopholes allowing 'less then true organic' to meet the USDA standard.

Organic labeling fraud is booming
While organic market growth is at a double-digit pace, not all that’s labeled organic is so. Fraud and food safety issues abound.
John Vogel | May 30, 2017

Vaccinated Form of Brucella Causes Illness from Consumption of Raw Milk

While raw milk can be a risk for natural contamination from organisms such as Salmonella and Campylobacter, but there is also a concern from the vaccinated form of Brucella, RB51. RB51 is a weakened strain of Brucella that is given to cows to create immunity. In September, a woman became ill with Brucella after drinking raw milk from a vaccinated cow. "In rare cases, a cow's milk can contain traces of the vaccine. The only way to avoid this risk is by pasteurizing the milk, the CDC says. "

From, "Adverse events in humans associated with accidental exposure to the livestock brucellosis vaccine RB51" (J.Vaccine.2004.02.041)

Brucella spp. are small, non-motile gram-negative coccobacilli known to cause disease in a number of vertebrate species including humans. B. abortus is one of four Brucella species associated with systemic disease in humans. Human brucellosis was once a common public health problem in the United States, but it is now rare with approximately 100 cases reported yearly through national surveillance. Brucellosis in humans is a systemic disease that can manifest with an acute or an insidious onset. Signs and symptoms of the disease include: continued, intermittent, or irregular fever of variable duration; headache; weakness; chills; arthralgia; depression; weight loss; and generalized body aches. The disease can persist for periods ranging from days to years.

CBS News
https://www.cbsnews.com/news/udder-milk-company-raw-contamination-brucella-bacterial-cdc/
Raw milk contaminated with bacteria could make people sick, officials warn
By Sarah G. Miller Livescience.com November 21, 2017, 3:34 PM

If you consumed raw milk in the past six months, you may need antibiotics. "People who bought and drank raw milk from a company called Udder Milk may have been infected with a rare but potentially serious germ called Brucella abortus RB51" and should seek medical care, the Centers for Disease Control and Prevention (CDC) said Tuesday in a statement.

Water For Infants Recalled after Company Receives Complaints of Mold

The Kroger Company has recalled one gallon containers of Comforts FOR BABY Purified Water with Fluoride Added after receiving complaints about mold in the product.  The mold may or may not be visible.  The main issue with this mold,Talaromyces penicillium, is that some can have an allergic reaction to it.   Infants with impaired immune systems can be susceptible to infection.

The water in this case was steam distilled water and then minerals and fluoride were added back.  Minerals include potassium bicarbonate, calcium chloride, and magnesium chloride.  These are not items that we would expect to support mold growth.

https://www.fda.gov/Safety/Recalls/ucm587618.htm
FDA Alerts Consumers to Recall of Certain Comforts FOR BABY Water with Fluoride
For Immediate Release
December 4, 2017

In Minnesota, Two Burger King Restaurants Closed After Numerous Cases of Salmonella Infection Linked

In Minnesota, two Burger King restaurants were shut down after at least 27 cases of Salmonella infection have been linked.

Very unusual to have a national brand, fast-food burger operation involved in an outbreak.  The article indicates cases since September, with 4 more cases now.  This would tend to indicate more of an environmental point source contamination in the restaurant rather than a particular food (unless the food supplier has a point source environmental contamination issue).

CBS Minnesota Ch 4
http://minnesota.cbslocal.com/2017/12/03/salmonella-burger-king-bemidji/
Salmonella Outbreak Closes 2 Burger Kings In Bemidji [Minnesota]
December 3, 2017 1:13 PM

In OR, Salmonella Outbreak Linked to Sliced Melons

Eighteen people have been reported as becoming infected with Salmonella after eating store-bought, pre-but watermelon, canteloupe, and mixes containing those fruits.

Companies producing cut melon products normally have tight controls over this type of RTE operation, including a fruit washing/sanitizing step and then tight sanitary controls to prevent contamination after washing/sanitizing, through slicing and then packaging - good line sanitation and hygienic zoning.  So to have Salmonella contamination, one would guess either the washing/sanitizing was inadequate or there were some lapses in sanitation/hygienic zoning.

Oregon Live
http://www.oregonlive.com/pacific-northwest-news/index.ssf/2017/12/salmonella_outbreak_in_oregon.html
Salmonella outbreak in Oregon, Washington linked to pre-cut fruit
Updated Dec 1; Posted Dec 1
By Brad Schmidt, bschmidt@oregonian.com
The Oregonian/OregonLive

Article Summary - Five Techniques to Manage Supply Chain Risk

Supplier control can be difficult, and the results of not having the proper checks in place can have huge financial costs on the company, as well as impact the safety of product they sell to consumers.  Saw this article link on United Fresh Weekly News (they provide great information) and thought it would be good to repost for those involved in supplier oversight.

In summary, the author provides five important considerations for managing supply chain risk.  While stated, to move forward in this world, avoiding risk is impossible, so we have to take intelligent risk.  These are:

• innovation and efficiency in contracting management;
• strategic requirements for supplier insurance, indemnification and limitations of liability;
• provider optimization and redundancy;
• supplier financial stability visibility; and
• proper diligence in operational supplier assessment reviews.

Here are those components from a food safety perspective.

Innovation and efficiency in contracting management - it is important to review contracts regularly, updating to current systems of management, and incorporating information such as updated specifications, required controls.  Goal is to avoid outdated information on contracts.

Strategic requirements for supplier insurance, indemnification and limitations of liability - Are they
required to support, and can they financially support an issue that they cause to the product you sell.

Provider optimization and redundancy - Does the supplier have a back-up plan to get you product or do you have a back-up plan (secondary supplier).

Supplier financial stability visibility - Do you know that your entire supply chain can remain financially viable.  This is especially important when we work internationally.

Proper diligence in operational supplier assessment reviews - this is one where the technical people are most actively involved.  Sure we can review audits, but are we following up on those audits to obtain verifiable proof that our suppliers are responding to the audits.

SupplyChain Management Review
http://www.scmr.com/article/five_techniques_to_manage_supply_chain_risk
Five Techniques to Manage Supply Chain Risk

This Week in Mislabeled Product - Ending December ,. 2017

Temporary Breakdown Leads to Undeclared Milk - Colorado Nut Company of Denver, CO is recalling Cashew Cranberry Cherry Jubilee, Oat Bran Nutty Crunch, Honey Nutty Granola, Peanut Delight, and Frontier Trail Mix, because they may contain undeclared Milk. The recall was initiated after it was discovered that product containing “Milk” was distributed in packaging that did not reveal the presence of (Milk). Subsequent investigation indicates the problem was caused by a temporary breakdown in the company's production and packaging processes."

More Issues with Milk in Dark Chocolate - Farrell Farms, Inc. of Goldsboro, NC is recalling 7 oz Dark Chocolate Almonds, 7 oz Dark Chocolate Cashews, and 7 oz Dark Chocolate Pecans, because these products may contain undeclared milk. The recall was initiated after the supplier, Dutch Valley Food Distributors, Inc. of Myerstown, PA notified Farrell farms on November 18th, 2017 that the product was being recalled due to undeclared milk in the chocolate raw material used to coat the various nut products.

In Allergen Labeling, Cashews are Different than Peanuts - Virginia Diner, Inc. is voluntarily issuing a recall of 10 oz. cans of Plow & Hearth Chocolate Covered Cashews at Plow & Hearth’s locations and nationwide (Mail Order) as a precaution because they may contain peanuts and peanut allergens.  A label mix up was discovered by a consumer who received and opened a Cashew Tower Set (3 individual cashew cans) of which one can, the 10 oz. Chocolate Covered Cashews, were found to have Salted Peanuts.

Customer Finds Egg Missing on Label - A N.J. establishment, is recalling approximately 46,810 pounds of beef meatball products due to misbranding and undeclared allergens - egg, The problem was discovered when the establishment’s customer noticed that the label did not include eggs in the ingredient statement.

https://www.fda.gov/Safety/Recalls/ucm586430.htm
Food Co. Issues Allergy Alert on Undeclared Allergen (E.G. Milk) in Product
For Immediate Release
November 22, 2017