A Canadian firm is recalling a lot of breaded chicken strips due to the potential presence of Staphylococcus aureus enterotoxin. The product was recalled after a consumer. The recall was triggered due to a consumer complaint.
Staphylococcus enterotoxin is a heat stable toxin that is formed as the bacterium Staphylococcus aureus grows in the food when that food is temperature abused. In this case, it could have grown in the batter as the product was made, or on the breaded strips if those strips were temperature abused. With one complaint at this point, it is more likely the latter. This could be a case where the consumer leaves the box of chicken strips on the counter for a long period of time, perhaps when defrosting them, and then cooks them. In this case, the organism grows on the strips and produces toxin. Because the strips have been par-fried (to set the coating), there is a little microbial competition present.
If more cases are reported from a diverse area, this would more likely indicate a production issue. In this case, the batter temperature was not properly controlled. For the facility, they would want to demonstrate proper batter temperature throughout the production run, adequate cooling and freezing after the par-cooking step, and then proper temperature control through the shipment of that product.
NET News Ledger.com
http://www.netnewsledger.com/2017/11/02/food-recall-maple-leaf-chicken-breast-strips/
Food Recall – Maple Leaf Chicken Breast Strips
Posted 2 November 2017 by NetNewsLedger in Featured
Showing posts with label Staphylococcus. Show all posts
Showing posts with label Staphylococcus. Show all posts
Thursday, November 2, 2017
Monday, September 18, 2017
WA Establishment Recalls Cooked Meat Products Due to Process Deviation with Potential for Staph Toxin
A WA establishment is recalling sausage and other cooked meat products due to "a possible processing deviation that may have led to staphylococcal enterotoxin contamination." "The problem was discovered on Sept. 14, 2017, by FSIS Inspection Program Personnel (IPP) when they observed a possible processing deviation while reviewing records." If one would guess, during the smoking cooking process, product remained in the temperature danger zone for an extended period, probably before reaching lethality. If Staphylococcus aureus was present at this time, there would be the potential for growth and toxin formation. Further heating would not remove the toxin.
USDA FSIS Recall Notice
https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2017/recall-102-2017-release
German Sausage Haus, LLC, Recalls Meat Products Due To Possible Processing Deviation and Staphylococcal Enterotoxin Contamination
Class I Recall 102-2017
Health Risk: High
USDA FSIS Recall Notice
https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2017/recall-102-2017-release
German Sausage Haus, LLC, Recalls Meat Products Due To Possible Processing Deviation and Staphylococcal Enterotoxin Contamination
Class I Recall 102-2017
Health Risk: High
Sep 17, 2017
Friday, February 10, 2017
Pork BBQ Prepared by Volunteer is the Source of Staph Enterotoxin at Florida Science Fair
In Florida, a college sponsored science fair was the site of a foodborne illness outbreak with 32 reported cases of Staphylococcus aureus intoxication. Most of the cases were children. The source of the contamination was pork BBQ which was made by a volunteer.
Probably in this case, one could see the pork BBQ being prepared the day before, partially cooled, pulled, and then cooled and stored. A few factors that could be problematic if not done properly: 1) not cooling product temperature down to refrigeration temperature within the recommended amount of time, 2) not storing the product at refrigeration temperature, some time between after it was cooked and when it was served at the event and 3) pulling the meat in unsanitary fashion such as not using gloves. The cooling could be made difficult if the amount of product is large, going beyond the capacity of the volunteer's system. Contamination of the meat after cooking could come from a number of sources, but one concern would be from the volunteers themselves, especially if they were not using gloves.
This is a reminder of the need for volunteer food safety training. Preparing and handling large quantities of food can be difficult especially for the size of this event.
As for organizations sponsoring these types of events, in the case a college in Florida, they need to have rules in place for how food can be sourced.
News 4 Jax
http://www.news4jax.com/news/florida/columbia-county/lake-city/cause-of-science-fair-food-poisining-uncovered-it-was-the-pork
Cause of science fair food poisoning uncovered; it was the pork
Nearly 30 minors, some adults taken to hospital
By Scott Johnson - Reporter , News4Jax.com Staff
Posted: 11:29 AM, February 09, 2017Updated: 11:29 AM, February 09, 2017
Probably in this case, one could see the pork BBQ being prepared the day before, partially cooled, pulled, and then cooled and stored. A few factors that could be problematic if not done properly: 1) not cooling product temperature down to refrigeration temperature within the recommended amount of time, 2) not storing the product at refrigeration temperature, some time between after it was cooked and when it was served at the event and 3) pulling the meat in unsanitary fashion such as not using gloves. The cooling could be made difficult if the amount of product is large, going beyond the capacity of the volunteer's system. Contamination of the meat after cooking could come from a number of sources, but one concern would be from the volunteers themselves, especially if they were not using gloves.
This is a reminder of the need for volunteer food safety training. Preparing and handling large quantities of food can be difficult especially for the size of this event.
As for organizations sponsoring these types of events, in the case a college in Florida, they need to have rules in place for how food can be sourced.
News 4 Jax
http://www.news4jax.com/news/florida/columbia-county/lake-city/cause-of-science-fair-food-poisining-uncovered-it-was-the-pork
Cause of science fair food poisoning uncovered; it was the pork
Nearly 30 minors, some adults taken to hospital
By Scott Johnson - Reporter , News4Jax.com Staff
Posted: 11:29 AM, February 09, 2017Updated: 11:29 AM, February 09, 2017
Thursday, July 16, 2015
Breaded Chicken Nuggets Recalled Due to Presence of Staph Enterotoxin
A PA company is recalling chicken nuggets after the CO Dept of Ag found that a sample of the product was positive for Staphylococcus enterotoxin. There have not yet been any illnesses reported.
Staphylococcus growth and toxin formation is an issue in breaded/battered product. The main issue is with the hydrated batter before it goes onto the chicken. In this scenario, the organism grows in the batter when the batter is not held at the proper temperatures. When the organism reaches sufficient numbers, toxin is produced in the batter and then that toxin ends up on the food, in this case chicken piece, during the battering process. In a typical batter operation, once the chicken is battered/breaded, then it is partially fried (par-fried) to set the coating. This heat application (dipping in hot oil) kills the Staphylococcus organism, but does not destroy the toxin since the toxin is heat stable..
To prevent this, proper temperature control of the batter is needed. FDA has recommended batter handling instructions (http://www.fda.gov/downloads/Food/GuidanceRegulation/UCM252424.pdf).
Another possible scenario is that that the chicken nugget product, once fried, is not cooled properly and the organism grows on the temperature abused nuggets.
Staphylococcus enterotoxin is fast acting, causing severe vomiting in an hour to 6 hours after consumption. The symptoms will last a day or so. When it is a batter contamination issue as described above, there would be no indication to the consumer that the product was contaminated, and no prevention. Again, cooking by the consumer would not destroy the toxin.
USDA News Release
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2015/recall-100-2015-release
Murry’s, Inc., Recalls Chicken Products Due to Staphylococcal Enterotoxin Contamination
Class I Recall 100-2015
Health Risk: High Jul 15, 2015
Congressional and Public Affairs Whitney Joy (202) 720-9113
WASHINGTON, July 15, 2015 – Murry’s, Inc., a Lebanon, Pa. establishment, is recalling approximately 20,232 pounds of gluten-free breaded chicken nugget product that tested positive for Staphylococcal enterotoxin, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
Staphylococcus growth and toxin formation is an issue in breaded/battered product. The main issue is with the hydrated batter before it goes onto the chicken. In this scenario, the organism grows in the batter when the batter is not held at the proper temperatures. When the organism reaches sufficient numbers, toxin is produced in the batter and then that toxin ends up on the food, in this case chicken piece, during the battering process. In a typical batter operation, once the chicken is battered/breaded, then it is partially fried (par-fried) to set the coating. This heat application (dipping in hot oil) kills the Staphylococcus organism, but does not destroy the toxin since the toxin is heat stable..
To prevent this, proper temperature control of the batter is needed. FDA has recommended batter handling instructions (http://www.fda.gov/downloads/Food/GuidanceRegulation/UCM252424.pdf).
Another possible scenario is that that the chicken nugget product, once fried, is not cooled properly and the organism grows on the temperature abused nuggets.
Staphylococcus enterotoxin is fast acting, causing severe vomiting in an hour to 6 hours after consumption. The symptoms will last a day or so. When it is a batter contamination issue as described above, there would be no indication to the consumer that the product was contaminated, and no prevention. Again, cooking by the consumer would not destroy the toxin.
USDA News Release
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2015/recall-100-2015-release
Murry’s, Inc., Recalls Chicken Products Due to Staphylococcal Enterotoxin Contamination
Class I Recall 100-2015
Health Risk: High Jul 15, 2015
Congressional and Public Affairs Whitney Joy (202) 720-9113
WASHINGTON, July 15, 2015 – Murry’s, Inc., a Lebanon, Pa. establishment, is recalling approximately 20,232 pounds of gluten-free breaded chicken nugget product that tested positive for Staphylococcal enterotoxin, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
Wednesday, April 22, 2015
NY Company Recalls Fresh Cheese Due to High S. aureus Levels
A New York Company is recalling a Queso Fresco or Fresh Cheese after the NY State Division of Milk Control and Dairy Services tested and found the product to have a high level of Staphylococcus aureus in the product. While Staph aureus may be naturally present on our skin and in our nasal passages, it is can be an issue when in high levels in food products. When S. aureus reaches high levels, it produces an enterotoxin that can cause serious vomiting.
How high is high? Generally we don't expect to see any, but may see low levels, 10 cfu or less per gram, and up to 100/gram may be acceptable on fresh cheese. So if one had to guess, the numbers here would probably be above this level.
FDA News Release
http://www.fda.gov/Safety/Recalls/ucm443851.htm
CONSUMER ALERT: STAPHYLOCOCCUS AUREUS IN QUESO FRESCO CHEESE
Contact: Joe Morrissey 548-457-0752 Joe.Morrissey@agriculture.ny.gov
Dave Bullard 315-487-7711 x 1377 Dave.Bullard@agriculture.ny.gov
FOR IMMEDIATE RELEASE — April 20, 2015 — State Agriculture Commissioner Richard A. Ball today warned consumers not to consume La Clarita Queseria Queso Fresco “Fresh Cheese” made by Queseria La Poblanita, Inc., 216 E. 117th St., New York, NY, 10035, due to possible Staphylococcus aureus contamination. To date, no illnesses are known by the Department of Agriculture and Markets to be associated with this product.
How high is high? Generally we don't expect to see any, but may see low levels, 10 cfu or less per gram, and up to 100/gram may be acceptable on fresh cheese. So if one had to guess, the numbers here would probably be above this level.
FDA News Release
http://www.fda.gov/Safety/Recalls/ucm443851.htm
CONSUMER ALERT: STAPHYLOCOCCUS AUREUS IN QUESO FRESCO CHEESE
Contact: Joe Morrissey 548-457-0752 Joe.Morrissey@agriculture.ny.gov
Dave Bullard 315-487-7711 x 1377 Dave.Bullard@agriculture.ny.gov
FOR IMMEDIATE RELEASE — April 20, 2015 — State Agriculture Commissioner Richard A. Ball today warned consumers not to consume La Clarita Queseria Queso Fresco “Fresh Cheese” made by Queseria La Poblanita, Inc., 216 E. 117th St., New York, NY, 10035, due to possible Staphylococcus aureus contamination. To date, no illnesses are known by the Department of Agriculture and Markets to be associated with this product.
Friday, December 12, 2014
Catered Office Party Is the Site of Staph Aureus Intoxication
Approximately 60 people became ill after attending an office party in Florida. About 25 were taken to the hospital. The catered event served turkey, ham, stuffing and green bean to some 700 people. The caterer was identified as Kitchen Divas, which from the website, appears to be a legitimate operation.
The illness appears to be Staphylococcus aureus intoxication, and one would guess the level of toxin formed in the food would be pretty high because of the short duration from the time the product was eaten to the point when people become ill, and the fact they had to cart people to the hospital.
If this is the case, it would mean that one of the foods served was drastically temperature abused.
It sucks when staff parties turn into 'staph' parties. We highlighted a similar event within the past month in North Carolina where more than a dozen postal workers become ill. Makes you reconsider attending your company's holiday party, doesn't it?
WKMG Local 6 Orlando
http://www.clickorlando.com/news/orange-county-fire-rescue-investigating-report-of-sick-people-in-office-building/30164136
Dozens sickened at office holiday party in Maitland
Officials say 30 taken to hospital for apparent food poisoning
Author: Shaun Chaiyabhat, Reporter, schaiyabhat@clickorlando.com
Michelle Dendy, ClickOrlando.com Web Editor, mdendy@clickorlando.com
Published On: Dec 10 2014 04:48:18 PM EST Updated On: Dec 12 2014 06:41:14 AM EST
MAITLAND, Fla. -
Authorities are investigating what caused nearly 60 people to fall ill at a large holiday party in a Maitland office building Wednesday afternoon.
Orange County Fire Rescue, Seminole County Fire Rescue and Winter Park Fire Department were called to the office building at 2301 Lucien Way roughly two hours after the building-wide catered luncheon.
The illness appears to be Staphylococcus aureus intoxication, and one would guess the level of toxin formed in the food would be pretty high because of the short duration from the time the product was eaten to the point when people become ill, and the fact they had to cart people to the hospital.
If this is the case, it would mean that one of the foods served was drastically temperature abused.
It sucks when staff parties turn into 'staph' parties. We highlighted a similar event within the past month in North Carolina where more than a dozen postal workers become ill. Makes you reconsider attending your company's holiday party, doesn't it?
WKMG Local 6 Orlando
http://www.clickorlando.com/news/orange-county-fire-rescue-investigating-report-of-sick-people-in-office-building/30164136
Dozens sickened at office holiday party in Maitland
Officials say 30 taken to hospital for apparent food poisoning
Author: Shaun Chaiyabhat, Reporter, schaiyabhat@clickorlando.com
Michelle Dendy, ClickOrlando.com Web Editor, mdendy@clickorlando.com
Published On: Dec 10 2014 04:48:18 PM EST Updated On: Dec 12 2014 06:41:14 AM EST
MAITLAND, Fla. -
Authorities are investigating what caused nearly 60 people to fall ill at a large holiday party in a Maitland office building Wednesday afternoon.
Orange County Fire Rescue, Seminole County Fire Rescue and Winter Park Fire Department were called to the office building at 2301 Lucien Way roughly two hours after the building-wide catered luncheon.
Wednesday, November 19, 2014
Fifteen Postal Workers Ill from Potluck Leftovers
Potlucks are one thing, but leftovers from potlucks..... In this case, 15 postal workers become ill after consuming leftovers from a potluck dinner held for 200 to honor veterans.
What was the issue? While the news reports are light on information, we can make a pretty good guess. First, no one got sick from the initial offering, but rather it was the nightshift workers who became ill after consuming the leftovers. The symptoms of vomiting and nausea were noted and it occurred about 6 hours or so after their shift began. The short duration from consumption to onset of the illness in conjunction with the symptoms of vomiting and nausea would indicate a Staphylococcus aureus intoxication. If that is the case, we could guess that some of the leftovers were not properly refrigerated.
What was the issue? While the news reports are light on information, we can make a pretty good guess. First, no one got sick from the initial offering, but rather it was the nightshift workers who became ill after consuming the leftovers. The symptoms of vomiting and nausea were noted and it occurred about 6 hours or so after their shift began. The short duration from consumption to onset of the illness in conjunction with the symptoms of vomiting and nausea would indicate a Staphylococcus aureus intoxication. If that is the case, we could guess that some of the leftovers were not properly refrigerated.
Monday, October 27, 2014
Breaded Chicken Product Recalled Due to Presence of S. aureus Enterotoxin
A Pennsylvania firm is recalling breaded chicken product after the Colorado State Department of Agriculture discovered Staphylococcal enterotoxin present in the product during routine testing. There have been no reported illnesses.
As you know, when Staphylococcus aureus grows to high levels in food, it can produce an enterotoxin. A person suffers the illness when they eat the food with the toxin, not the bacteria. The symptoms. vomiting, nausea, abdominal cramps, and diarrhea, are seen in 1 to 4 hours after consuming, but can be within 30 minutes up to 10 hours after consumption.
The toxin is heat stable, and will survive any cooking done by the consumer.
S. aureus does not grow at refrigeration temperatures, so generally, growth and toxin production is seen in temperature abused products. The level of S. aureus to get levels of toxin needed for illness is >10E5.
In this particular case, we can assume the product was battered, breaded and then par-fried to set the breading. Following that thinking, the organism would have either grown in the batter (which is a common issue when batter is not properly temperature controlled), or in the finished product, if that product was temperature abused. In the first case where it formed in the batter, par-frying would have eliminated the vegetative organism leaving only the toxin. If it formed on the finished product, again because if that finished product had been temperature abused, we would expect to see the organism as well as the toxin on the frozen product. We are not able to tell from this report which was more likely the case.
Is Staph enterotoxin a routine test for regulatory laboratories? Not sure.
USDA News Release
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2014/recall-074-2014-release
Pennsylvania Firm Recalls Chicken Products Due to Staphylococcal Enterotoxin Contamination
Class I Recall 074-2014
Health Risk: High Oct 25, 2014
Congressional and Public Affairs Megan Buckles (202) 720-9113
WASHINGTON, Oct. 25, 2014 – Murry’s Inc., a Lebanon, Pa. establishment, is recalling approximately 31,689 pounds of gluten free breaded chicken products that may be contaminated with Staphylococcal enterotoxin, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
As you know, when Staphylococcus aureus grows to high levels in food, it can produce an enterotoxin. A person suffers the illness when they eat the food with the toxin, not the bacteria. The symptoms. vomiting, nausea, abdominal cramps, and diarrhea, are seen in 1 to 4 hours after consuming, but can be within 30 minutes up to 10 hours after consumption.
The toxin is heat stable, and will survive any cooking done by the consumer.
S. aureus does not grow at refrigeration temperatures, so generally, growth and toxin production is seen in temperature abused products. The level of S. aureus to get levels of toxin needed for illness is >10E5.
In this particular case, we can assume the product was battered, breaded and then par-fried to set the breading. Following that thinking, the organism would have either grown in the batter (which is a common issue when batter is not properly temperature controlled), or in the finished product, if that product was temperature abused. In the first case where it formed in the batter, par-frying would have eliminated the vegetative organism leaving only the toxin. If it formed on the finished product, again because if that finished product had been temperature abused, we would expect to see the organism as well as the toxin on the frozen product. We are not able to tell from this report which was more likely the case.
Is Staph enterotoxin a routine test for regulatory laboratories? Not sure.
USDA News Release
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2014/recall-074-2014-release
Pennsylvania Firm Recalls Chicken Products Due to Staphylococcal Enterotoxin Contamination
Class I Recall 074-2014
Health Risk: High Oct 25, 2014
Congressional and Public Affairs Megan Buckles (202) 720-9113
WASHINGTON, Oct. 25, 2014 – Murry’s Inc., a Lebanon, Pa. establishment, is recalling approximately 31,689 pounds of gluten free breaded chicken products that may be contaminated with Staphylococcal enterotoxin, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
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