Canada - Pumpkin Pie Jam Recalled Due to Botulism Concerns

The Canadian Food Inspection Agency issued a recall notice for My Grandfather's Farm's Pumpkin Pie Jam after the agency indicated that the product would be able to support the growth of Clostridium botulinum. While not stated in the notice, one would guess that the pH was too high for the type of processing used - it was probably processed as an acidified food which requires a product pH of 4.6 or lower.

My complaint with the CFIA notices is that they lack information. Because of this, news reports vary in what they report, such as this report (https://cfox.com/news/7475321/pumpkin-pie-jam-recall-botulism-risk/) which states "The Canadian Food Inspection Agency (CIFA) says a Nova Scotia brand is recalling jam after a potential toxic bacteria was detected." Well, not exactly if you read the CFIA report below. CFIA can use these recalls as an opportunity to educate.

Canadian Food Inspection Agency Recall Notice
https://www.inspection.gc.ca/food-recall-warnings-and-allergy-alerts/2020-11-20/eng/1605894173720/1605894179669
Food Recall Warning - My Grandfather's Farm brand Pumpkin Pie Jam recalled due to potential presence of dangerous bacteria
From: Canadian Food Inspection Agency
Recall date:  November 20, 2020
Reason for recall:  Microbiological - Other
Hazard classification:  Class 1
Company / Firm:  My Grandfather's Farm
Distribution:  Nova Scotia
Extent of the distribution:  Retail
Reference number:  14094

FDA Withdraws the Draft Guidance for Acidified Foods (2010)

The FDA published notice that they are withdrawing the Acidified Foods Draft Guidance which was issued in  2010.  The draft guidance was intended to support acidified foods regulations by helping commercial food processors in determining whether their food products are subject to these regulations.  "The draft guidance also was intended to help processors of acidified foods in ensuring safe manufacturing, processing, and packing processes and in employing appropriate quality control procedures. " 

They are withdrawing the draft guidance, because it will be covered in part within FSMA``Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food'' in conjunction with guidance documents that are being developed to support that rule. 


Federal Register
https://www.gpo.gov/fdsys/pkg/FR-2015-12-30/html/2015-32781.htm
Acidified Foods; Draft Guidance for Industry; Withdrawal of Draft
Guidance

AGENCY: Food and Drug Administration, HHS.

ACTION: Notice; withdrawal.

Acidified Food Processor Cited for Improper pH Monitoring - FDA Warning Letter

A Warning Letter was issued by FDA to a acidified food processor for not verifying equilibrium pH.  (Equilibrium pH is measuring the pH after 24 hours to ensure that low acid components within the finished product are below 4.6 in order to prevent Clostridium botulinum growth).

Along with this, there was the lack of production and processing records showing adherence to scheduled processes, lack of a recall procedure, and they were not documenting the calibration of pH meter or the accuracy checks of thermometers and were using expired buffer solutions for pH meter calibration.  
There are many small processors who focus on acidified foods.  With FSMA, more of these processors will fall under FDA jurisdiction / regulations.

For someone looking for co-packing, it is critical to review a companies capabilities beyond what is on the website.  Looking at this company's website, you would think that these folks were operating correctly.  This includes looking at audit reports, and of course, any FDA warning notices.


FDA Warning Letters
http://www.fda.gov/ICECI/EnforcementActions/WarningLetters/2015/ucm465325.htm
Backwoods Food Mfg Co Inc 9/15/15
September 15, 2015

2015-DAL-WL-30
Danielle (NMI) Coursey, President, Co-Owner  Michael R. Coursey, Vice-President, Co-Owner
Backwoods Manufacturing, Inc
591 Main Parkway
Tahlequah, OK 74464

Dear. Ms. Coursey,
On March 24-26, 2015, the U.S. Food and Drug Administration (FDA) conducted an inspection of your facility located at 591 Main Parkway, Tahlequah, OK, where you manufacture a variety of acidified foods. The inspection revealed serious violations of the regulations for acidified foods (Title 21, Code of Federal Regulations, Part 108, Emergency Permit Control (21 CFR Part 108) and Part 114, Acidified Foods (21 CFR Part 114)). Accordingly, we have determined that your acidified food products are adulterated within the meaning of Section 402(a)(4) of the Federal Food, Drug, and Cosmetic Act (the Act) [21 U.S.C. § 342(a)(4)], in that they have been prepared, packed, or held under insanitary conditions whereby they may have become contaminated with filth, or whereby they may have been rendered injurious to health. You can find the Act and the Acidified Food regulations through link in FDA’s home page at http://www.fda.gov.

FDA Warning Letter Issued to Vegetable Juice Processor

In a recent post, the risks associated with fresh vegetable smoothies was discussed.  But there are also issues when the juice is processed, such as with high pressure processing (HPP).   In an FDA warning letter released this week, FDA sent a letter to a juice processor on processed vegetable smoothies that points out the risk associated with that type of product.

In this warning letter, a company was sited for not addressing the risk associated with the product.
 

"we note that your 100% juice blends, made from purees of kale, celery, spinach, cucumber, parsley, chard, etc., are all low acid juices, and the pertinent microorganism for these juices is Clostridium botulinum (C. botulinum). HPP is not effective to control C. botulinum spores in low acid juices (i.e. pH above 4.6) and therefore, controls for C. botulinum in these low acid juice ingredients used in any juice blend or beverage is pH. We acknowledge that your firm appears to monitor pH of your juice products as a final quality specification; however, your use of low acid juice ingredients that are susceptible to the growth of C. botulinum and toxin formation unless pH is controlled necessitates a critical control point for pH."

So basically, using vegetable blends will make low acid juice (a pH above 4.6).  The juice is processed using high pressure processing, but this process is not adequate to destroy the spores, and so this product can be a Clostridium botlulinum risk if pH is not controlled through sufficiently lowering pH.



FDA Warning Letters - 2015
http://www.fda.gov/ICECI/EnforcementActions/WarningLetters/ucm440587.htm

CA Company Recalls Pumpkin Seed Pesto in Jars Due to Improper Processing

A California company is recalling Pumpkin Seed Pesto, packaged for the Williams Sonoma label, after it was determined that the product may have been improperly processed, making it a Clostridium botulinum risk.   No illnesses have been reported.

This is another case of products being recalled due to improper processing / C. bolulinum risk issues.  Last month, a WA state company recalled pasta sauce.  Then there was the other CA company that recalled pesto sauce after being linked to a botulism recall.  In these cases, strict process controls are needed in properly ensuring the low acid ingredients are treated (acidified, water activity lowered) in order to prevent C. bolulinum growth.

Bacon Jam recalled - failure to understand acidified foods

A Canadian company is recalling bacon jam after testing by Canadian Food Inspection Agency (CFIA) indicated that the product may permit the growth of Clostridium botulinum, a toxin producing bacteria responsible for causing botulism.

When developing products such as this, it is important that those products have product parameters in place (we often refer to them as hurdles) to prevent C. botulinum growth and toxin production.

• Having an equilibrium pH of 4.6 or less.  Equilibrium pH means that all components in the product must have reached this limit in 24 hours or less after processing.
• Having a low water activity of less than 0.85.  Water activity is a term used for the available moisture.  This water activity (or Aw) must be stable through time and consistent throughout the product.
• Having a preservative package (one or more preservatives that are added taking into account the food matrix)

Designing one or more of these parameters into the finished product will not necessary create a shelf-stable product, so in some cases, products will still need to be refrigerated.  It is also important that these product will need to receive a heat treatment.  For more information, you can review FDA's guidance on Acidified Foods.

 

Jarred or bottled foods have been the food-of-choice for many entrepreneurs.  Product types include salsas, barbeque sauces, salad dressings, jams and jellies, and pickled products. There are a number of reasons including longer shelf-life, ease of processing and the ability to find niches within the market place (although is one guy's salad dressing that much better than one you buy at the store).   It is important that food product developers, especially novices, understand how product and process parameters impact food safety.  I guess Brad did not do his best efforts in understanding this.

  

  

Calgary Herald

Bacon jam recalled in Alberta over botulism concerns

http://www.calgaryherald.com/health/Bacon+recalled+Alberta+over+botulism+concerns/9471881/story.html

By David Blackwell, Calgary Herald February 5, 2014

 

A brand of bacon jam is being recalled in Alberta after testing indicated it could contain the bacteria that causes botulism.

 

Kitchen by Brad Smoliak brand bacon spread is being removed from the marketplace after Canadian Food Inspection Agency tests revealed it may permit the growth of Clostridium botulinum.