Egg and Ham Salad Sandwiches Recalled for Potential Listeria Contamination

The US affiliate of Greencore, an international company specializing in making ready made sandwiches, is recalling Egg Salad and Ham Salad sandwiches and Seafood Stuffing after FDA samples and found Listeria in the food processing environment.    The product was distributed in Northeast US

It was not stated where in the facility the samples were found, but one would expect that it was in an area that implicated the potential for product contamination.

https://www.fda.gov/Safety/Recalls/ucm578325.htm
Greencore USA, LLC Recalls Egg Salad Sandwiches, Ham Salad Sandwiches, and Seafood Stuffing Because of Possible Health Risk
For Immediate Release
September 29, 2017

Deli Chicken Salad Recalled for Potential Listeria Contamination

King Soopers retail chain is recalling deli chicken salad after the supplier indicated that the product may be contaminated with Listeria monocytogenes.  The product is a deli pack with the clear plastic tortoise shell packaging.

Listeria is a risk in premade salad items like this.  From the retailer's perspective, it is critical to ensure the supplier has tight controls and a solid enviromental monitoring system.

It is interesting to note that the recall was posted on 9/27, but the retailer was notified on 9/21.  This seems to be a pretty long delay.  Hopefully the recall began immediately at store level.

FDA Recall Notice
https://www.fda.gov/Safety/Recalls/ucm577865.htm
King Soopers Recalls Deli Chicken Salad Sandwich (6.8oz) Because of Possible Health Risk
For Immediate Release
September 27, 2017

Canadian Firm Recalls Fully Cooked Chicken Skewers for Listeria Contamination

A Canadian firm is recalling fully cooked chicken skewers for Listeria.  The Listeria was discovered during FSIS import inspection.  Product had been shipped to retail locations in Arizona, Connecticut, Florida, Illinois, Maryland, Michigan and Texas.


USDA FSIS Recall Notice
https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2017/recall-095-2017-release
Expresco Foods Inc. Recalls Chicken Skewer Products Due to Possible Listeria Contamination
Class I Recall 095-2017
Health Risk: High Aug 23, 2017
En Español
Congressional and Public Affairs Mitch Adams (202) 720-9113 

Press@fsis.usda.gov

Black Forest Ham Recalled for Not Declaring Malted Barley on Label

A Maryland Company is recalling close to 120,000 lbs of RTE Black Forest Ham because the product label did not have an ingredient - Malted Barley.  The recall came after a complaint was made.

The recall notice states that the absence of malted barley as an undeclared allergen.  And while barley is allergenic, it is not included within FALCPA.   It does contain gluten however.

USDA / FSIS Recall Notice
https://www.fsis.usda.gov/wps/wcm/connect/FSIS-Content/internet/main/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2017/recall-088-2017-release
Hahn Brothers, Inc. Recalls Ready-To-Eat Ham Products Due To Misbranding and Undeclared Allergens
Class II Recall 088-2017
Health Risk: Low 

Aug 5, 2017

RTE Burrito Products Recalled for Listeria Contamination.

A New Mexico food company is recalling 252,000 lbs of frozen burrito products after FSIS testing found a Listeria positive product sample.  The product is classified as a ready-to-eat product, and as a ready-to-eat product, the company would need to have an active Listeria control program.   With this much product recalled, it probably was not that 'active'.

The directions are heat-and-serve for both frozen and thawed product.

USDA / FSIS Recall Notice
https://www.fsis.usda.gov/wps/wcm/connect/FSIS-Content/internet/main/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2017/recall-050-2017-release
Green Chile Food Company Recalls Meat and Poultry Burrito Products Due to Possible Listeria Contamination
Class I Recall 050-2017
Health Risk: High 

May 13, 2017

Spiral-Cut Vegetable Product Recalled After Sample Tests Positive for Listeria

A Texas firm is recalling Butternut Spirals (a vegetable noodle) after testing found that a sample was positive for Listeria.  This product was distributed through Whole Foods in 9 different states.

Basically, this product is just vegetables that are shredded into noodles.  The label indicates that it could be cooked, but also can be eater raw.  It is sold as a refrigerated item with an stated Enjoy By date listed, and in this case, February 23rd.  So one would guess that the shelf-life to be at least 10 days, but probably longer because of wide distribution.

This is an excellent of example of a Listeria prone product...refrigerated, ready-to-eat, long distribution chain, vegetables with neutral pH,  no preservatives. and finely cut (so equipment that is more difficult to clean along with more surface areas on the product). 

While this is the only lot currently being recalled, there may be a good chance that additional production lots will be recalled.  Of course it may not be the case if a point source of contamination can be identified that would limit contamination to this one day.

Here is the company website http://veggienoodleco.com/.   Organic.  Fresh.  Some cool dude.

FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm541997.htm
Veggie Noodle Co. Recalls Butternut Spirals Due to Possible Health Risk
For Immediate Release
February 15, 2017

NC Firm Expands Recall of Spreads Potentially Contaminated with Listeria

A North Carolina company is expanding its recall of spreads due to the potential to be contaminated with Listeria monocytogenes.  Ruth's Salad posted the initial recall on February 2nd for 5 lots of product after NC Department of Agriculture sampled and found Listeria in one lot of product.  But like many other Listeria related recalls, there is good chance of expansion, primarily when the company discovers they may not have as good control as the thought (or they never knew).

Listeria monocytogenes is an environmental pathogen.  It can become persistent if it finds niches that are not adequately cleaned and sanitized.  These niches can be on equipment, or can be on floors, drains, etc.  It moves throughout the facility via a number of vectors including water, personnel, and movable equipment.  

Finding it in a product means the facility either had an ingredient with the organism (where that ingredient was added with no further kill step such as heating) or the organism made its way to a product contact area (located downstream from a kill step) such as piping, filling equipment, etc.. Recently, we saw where an ingredient supplier had an issue in their facility (cookie dough).  But in many of these cases where product is positive, it is within the facility's own environment.  In these cases, and especially when the facility does not have an active Listeria control program, it is hard to know the extent of the risk, and with that, are forced to expand the recall.

FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm540897.htm
Ruth’s Salad Charlotte NC Expands Recall of Ruth’s Salads Pimento Spreads due to Possible Health Risk. May Contain Listeria monocytogenes
For Immediate Release
February 9, 2017

Pasta Salad Recalled Due to Use of Recalled Frozen Vegetables

 Hy-Vee is recalling pasta salad due to the fact that they used recalled frozen vegetables in their salad items.  The frozen vegetables are potentially contaminated with Listeria and are part of the Inventure frozen vegetable recall.

Even though it states that the vegetables are to be cooked on the label, this retail store operation appears to be using the product as a fresh ingredient item.  An interesting question is to what agreement was made, if any, on the purchase of these vegetables for a ready-to-eat application.

Ingredients produced for ready-to-eat applications must be produced in a facility that is controlling to a higher level of safety, including strict sanitation and monitoring and the incorporation of high hygiene standards.


FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm444946.htm
Hy-Vee Recalls Summer Fresh Pasta Salad
Hy-Vee pulls pasta salad from stores due to potential threat of Listeria monocytogenes bacteria contamination

Contact:
Consumer:
1-800-772-4098

Media:
Tara Deering-Hansen, Assistant Vice President
tdeering-hansen@hy-vee.com
515-559-5770

FOR IMMEDIATE RELEASE – April 28, 2015 – West Des Moines, Iowa – On April 27, 2015, Hy-Vee, Inc. issued a recall for Hy-Vee Summer Fresh Pasta Salad that is sold in its stores' kitchen department cold cases and salad bars. The pasta was recalled after Hy-Vee was notified the frozen vegetables used to make the ready-to-eat pasta were potentially contaminated with Listeria monocytogenes. The frozen vegetables were produced by Inventure Foods, Jefferson, Georgia.

Listeria Contamination in Bulk Organic Frozen Spinach Results in a Number of Recalls

A number of spinach products are being recalled due to the fact that bulk frozen spinach supplied by Coastal Green Vegetable Company LLC of Oxnard, CA, was found to have Listeria contamination.  This bulk spinach was repacked by Twin City Foods into smaller bags for grocery stores as well as by Superior Foods that packed for Target. Recalls were also made by Amy's Kitcehn Carmel Food Group, and La Terra Fina for products made using the suspect spinach as an ingredient.

Spinach is blanched before freezing.  Blanching, if done correctly, would eliminate the Listeria.  The issue is with post-blanching contamination.  Listeria is a known environmental bacterial pathogen that can become established in processing facilities.  If not controlled, it can contaminate the spinach after blanching in the freezing and packing steps.

While cooking by the consumer would eliminate the pathogen, spinach is often used in dips and other products such as spinach smoothies where there may be little or no heating.  There is an increasing trend of using spinach in these RTE applications.  This poses a problem for those facilities that are built for RTE level of processing.

There have been no reported illnesses.


FDA Recall Notice

http://www.fda.gov/Safety/Recalls/ucm439755.htm
Twin City Foods, Inc. Recalls Frozen Cadia Organic Cut Spinach, Meijer Organics Chopped Spinach, Wild Harvest Organic Cut Leaf Spinach, and Wegmans Organic Just Picked Spinach Because of Possible Health Risk

Contact:  Consumer:
(804) 385-3772

FOR IMMEDIATE RELEASE — March 24, 2015 — Twin City Foods, Inc. of Stanwood, Washington is recalling the following products because they have the potential to be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, listeria infection can cause miscarriages and stillbirths among pregnant women.

Ohio Establishment Recalls Fully Cooked Beef Patties for Listeria

An Ohio establishment is recalling fully cooked beef patties after a further-processor had reported that product tested positive for Listeria.

This is the type of product that is purchased by a foodservice supplier/distributor (further-processor) that takes the cooked burger, puts it on a bun, and sells it to vending machines companies to in convenience stores.  The item would be considered a 'heat and serve' product.  Any Listeria contamination that gets onto the product would likely be consumed.  Further, if the product is held at refrigeration temperature, it would have the opportunity to grow.

The further processor in this case would have tested this product as part of their supplier control program / ingredient receiving protocol.


USDA Recall Notice
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2015/recall-034-2015-release
Kenosha Beef International Recalls Beef Product Due to Possible Listeria Contamination
Class I Recall 034-2015
Health Risk: High Feb 19, 2015
En Español
Congressional and Public Affairs  Alexandra Tarrant  (202) 720-9113

WASHINGTON, Feb. 19, 2015 – Kenosha Beef International, a Columbus, Ohio, establishment, is recalling approximately 21,427 pounds of ready-to-eat beefsteak patty product that may be contaminated with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The fully cooked beefsteak patties were produced on Jan. 24, 2015. The following product is subject to recall:
35.3-lb. boxes of “Fully Cooked Black Angus Ground Beefsteak (chopped and formed)” with product number 87657 and “use thru” date of 01/24/16.

The product subject to recall bears the establishment number “EST. 10130” inside the USDA mark of inspection. This product was shipped to distributors in Illinois and North Carolina for further distribution to restaurants.

The problem was discovered by a customer of Kenosha Beef International. The customer, a further processor, tested a sample of product produced the same day as the recalled product, returning a positive result for Listeria monocytogenes. FSIS and the company have received no reports of illness due to consumption of these products.

Chicago Firm Recalls RTE Chicken Tamale Product Due to Lack of LM Control Program

A Chicago firm is recalling cooked chicken tamale product (considered RTE) because the product was produced in a facility that did not have a Listeria control program as well as a HACCP plan for this type of product.

From the recall notice (below), it appears that this company packed raw product.  They can not begin to run cooked product without establishing a Listeria Control program to prevent contamination that can occur in the post-lethality environment (areas where product is exposed after cooking and prior to packaging).  Listeria is likely to be found in a raw meat facility.  Before someone would begin packing a cooked product, they would need to put controls in place, otherwise, it is likely to contaminate the cooked product

One could guess that the co-packer in this case, had an opportunity to sell cooked product, but did not go through the proper steps necessary, including developing a HACCP plan for that product, which would have included a hazard analysis.  In that hazard analysis, Listeria would be identified as a hazard likely to occur.  From there, the facility would put control measures in place to prevent the contamination of the fully cooked finished product.


USDA News Release
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2015/recall-014-2015-release-update
Illinois Firm Recalls Chicken Products Produced Without Adequate Ready-To-Eat HACCP Plan and a Listeria Monocytogenes Program
Class I Recall 014-2015
Health Risk: High Jan 17, 2015
Distribution List PDF
En Español

Congressional and Public Affairs  Whitney Joy   (202) 720-9113

WASHINGTON, Jan. 17, 2015 – La Guadalupana Wholesale, Inc., a Chicago, Ill., establishment, is recalling approximately 8,856 pounds of chicken tamales because they were not produced under a fully implemented Ready-To-Eat (RTE) Hazard Analysis & Critical Control Points (HACCP) plan; a Listeria monocytogenes (Lm) program; and a hazard analysis, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

Popcorn Recalled Due to Listeria

Dale and Thomas are recalling various brands of flavored popcorn after the company discovered Listeria through finished product testing.

 A discussion this morning prompted a review of how Listeria could become an issue in popcorn. In general, we would not consider Listeria a hazard in popped or unpopped popcorn. But based on pure conjecture, we would focus on the flavoring used. First, we would assume that the popcorn itself would not be an issue. The temperature used to pop the corn would eliminate Listeria - approximately 181C (357F) to 187C (369F) (Kinetics of Popping Popcorn, Byrd and Perona, 2005). The Listeria issue would be related to the enrobing or coating process, specifically related to the ingredients they are using. Looking at the ingredients for one of the products (below), Aged White Cheddar, there are ingredients that we would consider higher risk, specifically cheese and butter milk, in that these could serve as a growth medium for Listeria. However, once these ingredients are mixed and then enrobed on the popped kernel surface, growth would be unlikely. Other ingredients such as caramel would not likely be an issue.  Being that the cheddar and buttermilk are probably dry and are probably added as a dry mixture, areas where water are introduced increase risk.  This can be residual moisture from cleaning, or water used in and around the flavor mixing process.  Of course if the flavor mix uses added water, then handling from mixing through enrobing is more an issue.








So controlling Listeria would be prior to and including the enrobing step as well as within the post-popping environment – 1) purchasing higher risk ingredients (cheese and buttermilk) with assurance that are they are Listeria free, 2) properly storing and handling these ingredients to prevent contamination, 3) cleaning and sanitizing the mixing kettles, the enrobing equipment and all transfer pipes of enrobing mixture, 4) properly cleaning finished product transfer to packaging equipment and 5) maintaining a clean environment after the heat process.  

One would focus testing efforts on conducting Listeria monitoring through the use of a sponge sampling on the flavor mixing, enrobing, and packaging equipment as well as in the post-process environment. If a niche (a spot where there was product build-up) existed somewhere from the enrobing through packaging, it would unlikely support growth of Listeria, but if it the organism was present in the enrobing mixture at the start, it could get hung up in that post-heat processing equipment and then serve as a contamination source for finished product moving through. The key however, would be the control of high risk ingredients, - specifically their purchase, receipt, storage and handling.

In addition to Listeria as a hazard, Salmonella would be considered another important pathogen that would be considered a hazard.

 

Dale and Thomas Popcorn Issues Voluntary Recall of Certain Popcorn Products Due to Possible Health Risk

SOURCE Dale and Thomas Popcorn

ENGLEWOOD, N.J., Sept. 28, 2012 /PRNewswire/ -- Dale and Thomas Popcorn is voluntarily recalling a limited number of ready-to-eat bags of select flavors of Popcorn, Indiana-brand popcorn products (listed below) because of possible contamination by Listeria monocytogenes. Listeria monocytogenes is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women. Anyone who is concerned about a possible health problem or illness should contact a healthcare provider immediately.

Products involved in the recall should not be consumed and may be returned to the point of purchase for a full refund or replacement.

The recalled products were distributed to various retailers, vendors, distribution centers, and consumers through the Internet on or after August 8th, 2012 with Best By dates of February 4th, 2013 through March 12th, 2013. All recalled products were packaged in red bags of various sizes. Consumers can identify if they have purchased an impacted product by looking at the Best By date located in the front, top right corner of the package and the Bag UPC (Code) located in the nutritional panel found on the back, bottom left corner of the package.

(Photo: http://photos.prnewswire.com/prnh/20120928/NY83405 )

All other Popcorn, Indiana-brand products are safe to consume. 

The potential for contamination was noted after testing by the company revealed the presence of Listeria monocytogenes in some ready-to-eat bags of Popcorn, Indiana-brand products.

Consumers with recalled product(s) should contact Dale and Thomas' dedicated recall hotline (866) 940-7936 Monday through Friday 9:00 a.m. to 4:30 p.m. Eastern Time, or email the company at: recall@daleandthomaspopcorn.com for additional information.

Recalled Flavors - Aged white cheddar, Almond Biscoitti, American Cheese, Apple Crisp, Bacon Ranch, Black and White Drizzle, Caramel, Chocolate Roasted Peanuts, Cinnamon Sugar Drizzle, Dark Fudge Chocolate Chip Drizzle, Kettlecorn, Kettlecorn Multipack, Salat and Pepper, Wasabi


FDA News Release
Dale and Thomas Popcorn Issues Voluntary Recall of Certain Popcorn Products Due to Possible Health Risk
http://www.fda.gov/Safety/Recalls/ucm321955.htm

Gill Onions expands recall of fresh cut onions and celery due to Listeria

Gill Onions of Oxnard CA is expanding its recall due to fact product may be contaminated with Listeria monocytogenes.  According to the FDA release, the expanded product list includes diced, slivered and whole peeled onions and diced onion/celery mix with use-by-dates on or before August 3.  http://www.fda.gov/Safety/Recalls/ucm313399.htm

This recall expands upon the initial recall that was issued on July 18th. http://pennstatefoodsafety.blogspot.com/2012/07/fresh-cut-onions-and-celery-recalled.html

How can this happen.? While the initial recall was based upon a product from retail testing positive, the expanded recall occurred when in-plant testing found more positive Listeria tests.  (http://www.thepacker.com/fruit-vegetable-news/Gills-expands-onion-celery-recall-listeria-found-at-plant-163863626.html).  Finding Listeria in the plant environment led officials to believe that the Listeria issue was not a single lot issue, but was wider spread within the facility and thus implicated product over multiple lots.

After the cantaloupe recall earlier this year, there has been increasing attention to RTE produce, primarily products like this that have been further processed in some way.  Products like these onions which were sliced, can get contaminated during processing if that process and the environment has not been maintained to the level needed to control Listeria monocytogenes.  In order to do this, processing facilities must have adequate controls including stout sanitation program  but then must also verify that Listeria is not present through an environmental monitoring program. 

As indicated in the Packer article, the facility may need to be redesigned.  This is certainly an issue in older plants find that find they need to make changes in order to meet this increased standard of Listeria free.

2nd recall for processor of RTE meat products due to Listeria

Buona Vita, a NJ meat processor, is issuing its 2nd recall this month for Listeria. In the last recall, products from a number of production dates in May were recalled. In this recall, products made on June 26th were recalled. According to the FSIS Release (below), the product was tested by a third party and found to be positive.

(Earlier recall http://pennstatefoodsafety.blogspot.com/2012/07/nj-firm-recalling-frozen-meat-product.html)

Bridgeton meat company issues second voluntary recall in July
Published: Thursday, July 19, 2012, 8:25 PM Updated: Thursday, July 19, 2012, 8:48 PM
By Jason Laday/The News of Cumberland County
http://www.nj.com/cumberland/index.ssf/2012/07/bridgeton_meat_company_issues.html

BRIDGETON — Buona Vita, Inc. is recalling an additional 72,510 pounds of frozen meat and poultry products due to possible Listeria monocytogenes contamination.

In an announcement released Thursday evening, officials from the United States Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) stated 15 more products made by the Bridgeton-based meat company are being voluntarily recalled, and pose a “high” health risk.

Recall of Cooked Eggs Highlights Need for Tight Food Safety Control of RTE Foodservice Product

The Cooked Egg recall this month once again shows how one glitch in a food safety system at one facility can have a ripple effect throughout the food chain. In this case, positive test results for Listeria on cooked eggs necessitated that the company recall up to 1 million cooked eggs. This in turn, has resulted in a dozen or so associated product recalls where these eggs were used as an ingredient as well as the removal of eggs from salad bars where eggs were served sliced, diced, or crumbled.

Consumers demand fresh, already-prepared foods, and so refrigerated ready-to-eat (RTE) foods are now a staple in many retail and convenience food stores. Most stores would be hard pressed to prepare every prepared RTE food item from scratch. They rely on their suppliers to pre-prepare many of these items, such as cooked eggs, to be mixed in as an ingredient to make a product or directly served as the finished product. Even many restaurants now use pre-prepared food items, some fully cooked, some partially cooked. Because of this, suppliers of these pre-prepared RTE items must have excellent food safety systems in place. These systems must account for the shipping, handling, and serving of foods without any additional cook step by the retail or foodservice company. Throw in the fact that consumers also want foods without preservatives , including lower salt, and one can see the increased challenges.

Listeria is one hazard associated with ready-to-eat refrigerated foods. This organism grows at refrigeration temperatures, so it can be found in the food plant environment that is not adequately cleaned. In addition to Listeria, there can be other hazards if there is temperature abuse of the product, such as Clostridium perfringens, Clostridium botulinum, and Staphylococcus aureus.

Hopefully this case raises the flag to all those who prepare RTE foods or food components as well as those who buy them. A small glitch in the system, such as this case where there was a repair in the packaging area, can produce a chain reaction of issues downstream, and more importantly, have the potential to produce illness in those who consumer the contaminated food.


Recall Reveals An Egg's Long Path To The Deli Sandwich

by Nancy Shute NPR February 9, 2012

http://www.npr.org/blogs/thesalt/2012/02/07/146540839/recall-reveals-an-eggs-long-path-to-the-deli-sandwich

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.