Recall of Refrigerated Processed Products with the Potential for C. botulinum

It is interesting to see the same company involved in two recalls due to potential Clostridium botulinum.  In both cases, there were no illnesses, just refrigerated products that were stored at room temperature, creating the favorable growth conditions for C. botulinum.  After a further look, the olive product was first recalled due to the fact that this refrigerated product sat at room temperature for a month.  In addition to the olives, Tabatchinick Yankee Bean Soup was also recalled (this is a frozen soup product which appears to me to be higher risk since the ingredient statement does not have any secondary inhibitors).  According to the report – ‘These items have been recalled due to a lack of temperature control during the distribution process. UNFI inadvertently subjected the recall items to temperature ranges above those directed by the manufacturer. ‘

Three days later, United Natural Foods recalled Black Bean Torillas, also due to lack of refrigeration.  This is a vacuum packed product.  If one had to guess, it was probably discovered during the investigation of the olives.

The related recalls bring attention to the concerns of refrigerated or frozen products that are not properly distributed and stored. 

Issues  

1)    Products look like shelf-stable products, so handlers may not recognize the need for refrigerated storage.

2)    Many ‘natural products’ do not have secondary inhibitors (sorbate, etc).

3)    Vacuum packaged heat processed products (black beans and possibly the soup) provide good growth conditions for C. botulinum.

As the demand increases for prepared, natural food items, we may see more cases like this.

United Natural Foods, Inc. Announces Updated Information For Recall
Related to Gentes Foods Gordita Black Bean Tortillas Due to Possible
Health Risk

http://www.fda.gov/Safety/Recalls/ucm280465.htm

Contact:
Consumer:
Lisa Madsen
401-528-8634

FOR IMMEDIATE RELEASE - November 17, 2011 – United Natural Foods, Inc. today announced a correction to its previously announced recall of selected types of Gentes Foods Gordita Black Bean Tortillas, specifically to correct the previously stated date code of 12 7 11 to the revised date code of 11 6 11. United Natural Foods, Inc. is recalling this product dated 11 6 11 because it has the potential to be contaminated with Clostridium botulinum, a bacterium which can cause life-threatening illness or death. Consumers are warned not to use the product even if it does not look or smell spoiled.

Botulism, a potentially fatal form of food poisoning, can cause the following symptoms: general weakness, dizziness, double-vision and trouble with speaking or swallowing. Difficulty in breathing, weakness of other muscles, abdominal distension and constipation may also be common symptoms. People experiencing these problems should seek immediate medical attention.

The following product has been recalled:

GENTES FOODS 10 OZ GORDITA BLACK BEAN TORTILLAS UPC 618032102021

As previously announced, Gentes Foods Gordita Black Bean Tortillas were distributed to the Safeway and Pak N Save stores in California listed below. Our previous notification, with date code of “12 7 11” was incorrect, and product with this date code is safe to consume. The revised date code, which is on a white sticker applied to the packaging, reads “11 6 11.” These date codes sold at other retail outlets have not been affected because the products were not exposed to a lack of refrigeration controls.

SAFEWAY #1110	1546 N MAIN	SALINAS	CA
SAFEWAY #2840	2010 FREEDOM BLVD	WATSONVILLE	CA
PAK N SAVE #3116	2255 GELLERT BLVD	S SAN FRANCISCO	CA
PAK N SAVE #3125	3889 SAN PABLO AVE	EMERYVILLE	CA

Gentes Foods Gordita Black Bean Tortillas are packed as 6 tortillas in a vacuum packaged clear sleeve. The package is approximately 10oz in size and an orange label is on a clear wrapper with white lettering.

No illnesses have been reported to date.

These items have been recalled due to a lack of temperature control during the distribution process. UNFI inadvertently subjected the recall items to temperature ranges above those directed by the manufacturer.

Consumers who have purchased Gentes Foods Gordita Black Bean Tortillas from the stores listed above with the date code mentioned should not consume these products, and are urged to return them to the place of purchase for a full refund. Consumers with questions may contact Lisa Madsen of the Company at 1-401-528-8634, Monday through Friday 9am to 5pm.

United Natural Foods, Inc. Expands Recall Of Foodmatch Inc. Divina Olives Due To Possible Health Risk

http://www.fda.gov/Safety/Recalls/ucm279855.htm

Contact:
Consumer
Lisa Madsen
401-528-8634

FOR IMMEDIATE RELEASE - November 14, 2011 - United Natural Foods, Inc. is recalling selected types of FoodMatch, Inc. Divina Stuffed Olives, because they have the potential to be contaminated with Clostridium botulinum, a bacterium which can cause life-threatening illness or death. Consumers are warned not to use the product even if it does not look or smell spoiled.

Botulism, a potentially fatal form of food poisoning, can cause the following symptoms: general weakness, dizziness, double-vision and trouble with speaking or swallowing. Difficulty in breathing, weakness of other muscles, abdominal distension and constipation may also be common symptoms. People experiencing these problems should seek immediate medical attention.

The following products have been recalled:

DIVINA 4 OZ OLIVES,FETA CHEESE STUFFED UPC 63172352780
DIVINA 4 OZ OLIVES,BLUE CHEESE STUFFED UPC 63172352790

Divina Olives Stuffed with Feta Cheese were distributed to the stores identified below. The date codes affected states: Best Used By: 11 JAN 2012 and Best Used By: 1 FEB 2012.

SAFEWAY #0583	1606 N AVE	SPEARFISH	SD
SAFEWAY #1577	6520 S ACADEMY ROAD	COLORADO SPRINGS	CO
SAFEWAY #1615	3325 28TH STREET	BOULDER	CO
SAFEWAY #1644	7655 MCLAUGHLIN RD	FALCON	CO
SAFEWAY #2761	1165 MAIN ST	LANDER	WY
SAFEWAY #2792	27152 MAIN ST	CONIFER	CO
SAFEWAY #2910	1632 HOVER ROAD	LONGMONT	CO
SAFEWAY #0853	7625 OLD GEORGETOWN ROAD	BETHESDA	MD
SAFEWAY #0942	12 WEST WASHINGTON ST	MIDDLEBURG	VA
SAFEWAY #1283	8646 RICHMOND HIGHWAY	ALEXANDRIA	VA
SAFEWAY #1606	9596 OLD KEENE MILL RD	BURKE	VA
SAFEWAY #1668	5510 NORBECK ROAD	ROCKVILLE	MD
SAFEWAY #1956	14939 SHADY GROVE ROAD	ROCKVILLE	MD
SAFEWAY #2650	43150 BROADLANDS PLAZA	ASHBURN	VA
SAFEWAY #4002	5727 BURKE CENTER	BURKE	VA
SAFEWAY #4205	415 14TH STREET SE	WASHINGTON	DC

Date codes Best Used By: 11 JAN 2012 and Best Used By: 1 FEB 2012 sold at other retail outlets have not been affected because the products were not exposed to a lack of refrigeration controls.

Divina Olives Stuffed with Blue Cheese were distributed to the following states: Alaska, Washington, Oregon, California, Arizona, Nevada, South Dakota, Colorado, Wyoming, Maryland, Pennsylvania, Virginia, and Washington DC through the following retail stores: Genuardis, Carrs, Safeway, Pavilion and Vons. The following date codes were affected:

Best Used By: 11 JAN 2012, Best Used By: 15 DEC 2011, Best Used By: 30 DEC 2011, Best Used By: 1 FEB 2012

These date codes sold at other retail outlets have not been affected because the products were not exposed to a lack of refrigeration controls.

Divina Feta Cheese Stuffed Olives are packaged in plastic 4oz cup containers with a blue and yellow label.

Divina Blue Cheese Stuffed Olives are packaged in plastic 4oz cup containers with a blue label.

No illnesses have been reported to date.

These items have been recalled due to a lack of temperature control during the distribution process. UNFI inadvertently subjected the recall items to temperature ranges above those directed by the manufacturer.

Consumers who have purchased FoodMatch Inc. Divina Feta Cheese Stuffed Olives, or FoodMatch Inc. Divina Blue Cheese Stuffed Olives should not consume these products and are urged to return them to the place of purchase for a full refund. Consumers with questions may contact Lisa Madsen of the Company at 1-401-528-8634, Monday through Friday 9am to 5pm.

FoodMatch Details UNFI Recall

http://www.prnewswire.com/news-releases/foodmatch-details-unfi-recall-133630808.html

NEW YORK, Nov. 10, 2011 /PRNewswire/ -- The FDA announced that United Natural Foods, Inc. (UNFI) Recalls Divina Olives. FoodMatch Inc. recommends that the following products be withdrawn from the market to ensure the safety and health of our customers.

United Natural Foods, Inc. (UNFI) is recalling:

·        7 cases of 4 oz. refrigerated deli cups of Divina Olives stuffed with Feta Cheese with a best by date 11JAN2012 sold exclusively to Safeway stores in Colorado, South Dakota, and Wyoming

·        46 cases 4 oz. refrigerated deli cups of Divina olives stuffed with Blue cheese with best by dates 11JAN2012, 15DEC2011, and 30DEC2011 sold exclusively to Carrs, Safeway, Pavilion, and Vons stores in Alaska, Washington, Oregon, California, Arizona, Nevada , South Dakota, Colorado, and Wyoming

The above 53 cases are the only Divina products affected by this recall.

As noted in the FDA alert, "UNFI inadvertently subjected the recall items to temperature ranges above those directed by the manufacturer." No illnesses have been reported to date.

The Quality Assurance Manager at FoodMatch Inc. is Ms. Jari Buechler and can be reached at 212.244.5050 for additional information.

http://www.oregonlive.com/health/index.ssf/2011/11/blue-cheese_stuffed_olives_sol.html

Botulism and Potato Soup - CDC Report 7/8/11

In two separate cases this year as reported by CDC,  individuals became ill with botulism following consumption of improperly stored potato soup.  In each case, refrigerated RTE potato soup was purchased from retail and then tasted by the consumer after prolonged storage at room temperature (even though the label stated Store in Refrigerator). 

A few interesting notes:

1)    It is becoming more common for retailers as well as manufacturers to make refrigerated RTE products with no secondary hurdles (preservatives) to prevent Clostridium botulinum growth. So thus refrigeration is the only control factor. This creates a huge risk with regard to temperature abuse….spores of Clostridium, surviving the heat treatment used in making soup, will grow if the product is stored at temperatures greater than 50ºF to 54ºF. (for Proteolytic strains such as Type A.  Non-proteolytic strains can grow as low as 38F, but have less heat resistance so would not survive the initial boil when making soup).

2)    Both persons suffered severe illness for weeks even though they just tasted the soup, a testament of the toxicity.  Botulinum toxin is regarded as one of the most potent toxins known to man. (If they had hard boiled the soup for ~10 min before consuming, it would have inactivated the toxin, and although it would have tasted bad, it would probably not have caused botulism)

3)    Consumers do crazy things – First, refrigerated product was stored at room temperature for a long time, and two, even though it smelled bad and was swollen, they still tried it.  Reminds me of an old Cheech and Chong skit.

Notes from the Field: Botulism Caused by Consumption of Commercially Produced Potato Soups Stored Improperly --- Ohio and Georgia, 2011

Weekly

July 8, 2011 / 60(26);890

http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6026a5.htm?s_cid=mm6026a5_w

In January and April 2011, CDC provided antitoxin for treatment of two persons with toxin type A botulism associated with consumption of potato soup produced by two companies. On January 28, 2011, an Ohio resident, aged 29 years, was hospitalized after 5 days of progressive dizziness, blurred vision, dysphagia, and difficulty breathing. The patient required mechanical ventilation and botulism antitoxin. On January 18, he had tasted potato soup from a bulging plastic container, noted a bad taste, and discarded the remainder. The soup had been purchased on December 7, 2010, from the refrigerated section of a local grocer, but it had been kept unrefrigerated for 42 days. He was hospitalized for 57 days and then was transferred with residual weakness to a rehabilitation facility.
On April 8, 2011, a Georgia resident, aged 41 years, was hospitalized after 4 days of progressive dizziness and dysphagia. The patient developed respiratory distress, required mechanical ventilation, and was treated with botulism antitoxin. On April 3, she had tasted potato soup purchased from a local grocer, noted a sour taste, and discarded the remainder. The soup, stored in a plastic container labeled "keep refrigerated" in letters 1/8 inch tall, had been purchased on March 16, but had been left unrefrigerated for 18 days. She was hospitalized for 16 days and then was transferred with residual weakness to a rehabilitation facility.
Botulism is caused by a paralyzing toxin produced by Clostridium botulinum bacteria. C. botulinum spores are present in soil and can be found on raw produce, especially potatoes and other root vegetables (1). If a low-acid food such as potato soup is stored unrefrigerated in an anaerobic environment (e.g., a sealed container), without a barrier to bacterial growth, spores can germinate, resulting in bacterial growth and botulinum toxin production (2). Because heating food to a temperature of 185°F (85°C) for 5 minutes inactivates the toxin, proper preparation also is an important safeguard (3).
Improper storage has been documented in previous botulism outbreaks associated with commercially produced, chilled foods. Since 1975, 19 U.S. botulism cases were linked to six such products. Demand for prepared, chilled foods is increasing (4). Labels advising refrigeration might be ignored or not noticed, and do not warn about the danger of consuming unrefrigerated food. The Food and Drug Administration is reexamining labeling requirements. Storage at an improper temperature also can occur before products reach consumers (5). To inhibit the growth of C. botulinum and other microbes, an acidifying agent or other microbial inhibitor, such as citric or phosphoric acid, can be added to prepared, chilled foods before they are sealed in a package. This procedure was used successfully to reduce the danger of botulism from commercial garlic-in-oil products after two outbreaks (6).

Reported by

Mandy P. Seaman, Alana C. Sulka, Gwinnett County, Georgia Board of Health. Melissa Tobin D'Angelo, Georgia Dept of Community Health. Mitchell A. Blass, St. Joseph's Hospital, Atlanta, Georgia. Randy L. Mills, Ohio State Univ Hospitals East, Columbus; Jane Carmean, Ohio Dept of Health. Carolina Lúquez, Susan Maslanka, Kelly A. Jackson, Barbara E. Mahon, Patricia M. Griffin, Div of Foodborne, Waterborne, and Environmental Diseases, National Center for Emerging and Zoonotic Infectious Diseases; Katherine A. O'Connor, Ethel V. Taylor, EIS officers, CDC. Corresponding contributor: Katherine A. O'Connor, kaoconnor@cdc.gov, 404-639-0195.

References

1. Angulo FJ, Getz J, Taylor JP, et al. A large outbreak of botulism: the hazardous baked potato. J Infect Dis 1998;178:172--7.
2. Sheth AN, Wiersma P, Atrubin D, et al. International outbreak of severe botulism with prolonged toxemia caused by commercial carrot juice. Clin Infect Dis 2008;47:1245--51.
3. Sobel J. Botulism. Clin Infect Dis 2005;41:1167--73.
4. Peck MW. Clostridium botulinum and the safety of minimally heated, chilled foods: an emerging issue? J Appl Microbiol 2006;101:556--70.
5. Kalluri P, Crowe C, Reller M, et al. An outbreak of foodborne botulism associated with food sold at a salvage store in Texas. Clin Infect Dis 2003;37:1490--5.
6. Morse DL, Pickard LK, Guzewich JJ, Devine BD, Shayegani M. Garlic-in-oil associated botulism: episode leads to product modification. Am J Public Health 1990;80:1372--3.