Establishment Recalls 25,000 Pounds of Beef Due to Procedural Test and Hold Error

American Beef Packers, Inc., a Chino, Calif. establishment, is recalling approximately 24,428 pounds of raw beef products that are deemed unfit for human consumption.  The issue appears to be that the establishment shipped product that was sampled but had not been tested.  According to the report, "The firm notified FSIS on Aug. 30, 2019 that a carcass that was pending laboratory results had been erroneously released and further processed into raw intact and non-intact beef products." 


https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2019/recall-089-2019-release
American Beef Packers, Inc. Recalls Raw Beef Products Deemed Unfit for Human Consumption 
Class II Recall 
089-2019 
Health Risk:Low 
Aug 31, 2019 

RTE Sliced Steak Product Recalled After Samples Test Positive for Listeria

A Kentucky establishment is recalling approximately 6,720 pounds of ready-to-eat (RTE) Philly Beef Steak products that may be adulterated with Listeria monocytogenes.  "The problem was discovered on Sept. 7, 2018, when the establishment received results from their laboratory that four finished product samples from their Aug. 9, 2018 production were potentially positive for Listeria monocytogenes.:

This lot that tested positive had a production day nearly a month after that product was produced.  Not sure of the reason for delay, but it best to test immediately if a company is testing their own product.  Also, if this was the only lot of product tested, there may be additional lots of product that are positive as well.  Unless there is a specific reason how one lot can be positive and the others are not, then it may be expected that contamination may be present in other lots.

https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2018/recall-078-2018-release
CTI Foods LLC Recalls Ready-To-Eat Philly Steak Products Due To Possible Listeria Contamination
Class I Recall 
078-2018 
Health Risk: High 
Sep 11, 2018 

Another Recall of Raw Beef Due to Contaminated Marinade Seasoning Mix

A second raw beef recall was issued because potentially contaminated Au Jus seasoning. SMI Holdings, Inc., doing business as Stampede Meat, Inc., a Bridgeview, Ill. establishment, is recalling approximately 484,800 pounds of beef products that may be contaminated with Salmonella. The raw beef products incorporated a non-meat ingredient, Au Jus Seasoning, which tested positive for the presence of Salmonella. Standard Meats, a TX established also recalled injected raw beef.


https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2018/recall-023-2018-release
SMI Holdings, Inc Recalls Beef Products Due to Possible Salmonella Contamination
Class I Recall 

023-2018
Health Risk: High 

Mar 16, 2018

Raw Meat Recalled After Injected Spice Marinade Determined to Contain Salmonella

Standard Meat Company, a Saginaw, Texas establishment, is recalling up to 53,154 pounds of raw beef products that may be contaminated with Salmonella,  "The raw beef products incorporated a non-meat ingredient, Au Jus Seasoning, that was found positive for the presence of Salmonella.  The problem was discovered when Standard Meat Company was notified by their supplier, who shipped the seasoning, of a voluntary seasoning recall based on Salmonella contamination. Standard Meat Company uses this seasoning product to formulate marinade that is injected into the top sirloin steaks."

So raw beef is being recalled because the spice used had Salmonella?  Seems odd since beef may naturally have Salmonella, but a recall can be justified.  1) The spice is injected into the sirloin steaks which would put Salmonella, if present in the spice, into the interior of the meat, and as we know, people tend to think they can cook these sirloin steaks on the rare side.  2)  The meat is sold frozen, and this increases the likelihood that a person will under cook it, especially when they insufficiently thaw the meat or don't thaw it at all.

https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2018/recall-022-2018-release
Standard Meat Company Recalls Beef Products Due to Possible Salmonella Contamination 
Class I Recall 
022-2018 
Health Risk: High 
Mar 15, 2018 

Canada - Mechanically Tenderized Beef Recalled Due to E. coli STEC Contamination

A Canadian firm is recalling mechanically tenderized beef due to E. coli O157:H7.  The contamination was found by the company.

It is interesting to note that the safe cooking instructions posted on the Canadian product only requests that the consumer cook the product to 145F (CFIA).   In the United States, USDA requires safe handling instructions for mechanically tenderized beef that state the product be cooked to 145F with a 3 minute rest (USDA) while the US Food Code requires 155F for 15 seconds for food service.

Canadian Food Inspection Agency
http://www.inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2017-10-17/eng/1508283692898/1508283695906
Food Recall Warning - Mechanically Tenderized Steak recalled due to E. coli O157:H7
 Recall date:October 17, 2017 
Reason for recall:Microbiological - E. coli O157:H7 
Hazard classification:Class 1 
Company / Firm:Vantage Foods (ON) Inc. 
 Distribution:Ontario
Extent of the distribution:Retail   

FSIS Issues Updated Compliance Guideline for Control of Pathogenic E. coli (STEC) in Non-intact Beef

FSIS released an updated 2017 Compliance Guidance on Minimizing the Risk of Shiga Toxin-Producing Escherichia coli (STEC) in Raw Beef (including Veal) Processing Operations.  This guideline updates and combines information from both the 2008 Sampling Beef Products forEscherichia coli O157:H7 (August 12, 2008) and •Sanitation Guidance for Beef Grinders (January 2012).  "This guideline incorporates current Agency thinking on the use of antimicrobial treatments, establishment sampling programs, and other measures in the establishment’s HACCP system."

This guidance states "FSIS is revising [the previous guidance documents] because it has seen that many small and very small establishments have had difficulty in designing and supporting their HACCP system (e.g., HACCP plan, Sanitation Standard Operating Procedure, or other prerequisite program) in a manner to prevent, eliminate, or reduce STEC to an acceptable level."

The guidance applies to non-intact beef products including: "ground beef; beef that an establishment has injected with solutions; beef that is vacuum tumbled with solutions; beef that an establishment has mechanically tenderized by needling, cubing, pounding devices (with or without marinade); beef that an establishment has reconstructed into formed entrees; and diced beef less than ¾ inch in any one dimension."

US Stops Imported Beef from Brazil for Food Safety Concerns

The US has stopped all importation of fresh beef from Brazil for food safety concerns.  Brazil is the fifth largest exporter of beef to the US.  Since an investigation into the Brazilian meat industry in March, the US has been inspecting all meat products from that country, refusing 11% of those shipments due to "public health concerns, sanitary conditions, and animal health issues."

USA Today
https://www.usatoday.com/story/money/2017/06/23/us-bans-beef-imports-brazil-due-food-safety-concerns/422865001/
US bans Brazil beef imports over food safety concerns
Roger Yu , USA TODAY

Published 8:39 a.m. ET June 23, 2017 | Updated 0 minutes ago

Final Rule Issued on Requirement to Label Mechanically Tenderized Beef

The final rule has been issued that requires cooking instructions for mechanically tenderized beef. It covers  needle- or blade-tenderized raw beef products product destined for household consumers, hotels, restaurants, or similar foodservice operations.  The label must say the meat is "mechanically tenderized," "blade tenderized," or "needle tenderized" and  a description of the beef component in the product name along with validated cooking instructions (minimum internal cooking temperatures and hold times).
 This has been in the works for some time and it is good to see that it is ready to be put in place.  The issue is that in the tenderization process, bacteria can be forced into the meat.  Because of this, the temperatures for cooking are more similar to that of hamburger than for intact steaks.

 USDA News Release
 http://www.fsis.usda.gov/wps/portal/fsis/newsroom/news-releases-statements-and-transcripts/news-release-archives-by-year/archive/2015/nr-051315-01
USDA Finalizes Rule to Require Labeling of Mechanically Tenderized Beef Products

 

 

New labels and cooking instructions will give consumers information they need  to safely enjoy these products

WASHINGTON, May 13, 2015 – The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) today announced new labeling requirements for raw or partially cooked beef products that have been mechanically tenderized. Consumers, restaurants, and other food service facilities will now have more information about the products they are buying, as well as useful cooking instructions so they know how to safely prepare them.

Summary Data for Beef and Veal Carcass Baseline Survey

In USDA's Constituent Update, July 2, 2015,  FSIS provides a summary of preliminary data for the first six months of the Beef and Veal Carcass Baseline Survey (B-VCBS) that looks at the prevalence of Salmonella and E.coli on carcasses, - after removing the hide, and after cleaning the carcass (before it goes into the chiller - pre-chill).  FSIS is collecting swab samples from steers, cows, bulls, dairy cows, heifers, and veal carcasses in order to estimate the level of these organisms and to see whether  and to evaluate the pre-evisceration and pre-chill dressing procedures and slaughter controls.  From the document:

What do can be taken away from this:
1) The interventions used by the industry accomplish a big reduction in the level of pathogenic organisms on the meat.
2) Pathogens are present on the meat.  As pointed out in the release, additional interventions may occur after chilling,, so the number of percent positive purchased by the consumer will probably be lower (and have been shown to be lower).  However, consumers must still consider the fact that pathogens can be present.

USDA Issues Rule on Labeling of Mechanically Tenderized Beef Products

Mechanically tenderized meat (aka injected meat, blade tenderized meat, chopped steak) will have to be labeled as such and also have proper cooking instructions.  This type of meat has a higher risk in that the process of sticking needles in the meat, or cutting the meat, can force harmful bacteria into the internal portions of the meat.  Because of this, it needs to be cooked more, just like hamburger (no rare or medium rare).  Unlike hamburger, it is not obvious that it needs to be cooked more in that the meat cuts look the same as whole 'intact' cuts of beef.

This is a good rule.  People are normally unaware of the difference of tenderized cuts of meat and intact cuts of meat and the fact that you need to cook it more.  Labeling these cuts will help. 

The rule does not go into effect until May, 2016.

USDA News Release
http://www.fsis.usda.gov/wps/portal/fsis/newsroom/news-releases-statements-transcripts/news-release-archives-by-year/archive/2015/nr-051315-01
USDA Finalizes Rule to Require Labeling of Mechanically Tenderized Beef Products
New labels and cooking instructions will give consumers information they need to safely enjoy these products

WASHINGTON, May 13, 2015 – The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) today announced new labeling requirements for raw or partially cooked beef products that have been mechanically tenderized. Consumers, restaurants, and other food service facilities will now have more information about the products they are buying, as well as useful cooking instructions so they know how to safely prepare them.

“Labeling mechanically tenderized beef products and including cooking instructions on the package are important steps in helping consumers to safely prepare these products,” said Deputy Under Secretary Al Almanza. “This common sense change will lead to safer meals and fewer foodborne illnesses.”

Proposed rule for labeling of injected meat

USDA has issued a proposed rule that would require the label ‘mechanically tenderized” on labels of raw or partially cooked needle or blade tenderized beef. http://www.fsis.usda.gov/OPPDE/rdad/FRPubs/2008-0017.pdf

The Food Safety and Inspection Service (FSIS) is proposing to require the use of the descriptive designation ‘‘mechanically tenderized’’ on the labels of raw or partially cooked needle- or blade-tenderized beef products, including beef products injected with marinade or solution, unless such products are destined to be fully cooked at an official establishment. Beef products that have been needle- or blade-tenderized are referred to as ‘‘mechanically tenderized’’ products.

Meat products that are needle injected or blade tenderized should be cooked to a higher temperature than intact beef because in the process of injecting or blade tenderizing (as in chopped steak), the needles or blades can push pathogenic bacteria deep into the meat. So like ground beef, the heat has to penetrate further into the meat to kill the bacteria.

Processors inject meat in some cases when they want to marinade the product, or in other cases when they have a cheaper cut of meat that they want to inject solution to help the meat retain more moisture during cooking. Blade tenderizing is done to help break the connective tissue in the meat to make it easier to chew. Unfortunately, too many people cook this meat rare or medium rare, just like regular cuts of steak. But for safety, consumers should cook this type of meat to an internal temperature of 160 F.*(155 F for foodservice.) By requiring meat to be labeled as mechanically tenderized, and by having validated cooking instructions, it is more likely that this meat will be identified as meat that should be cooked to a higher temperature.

*or other temperature that is scientifically validated by the processor.

USDA Issues Alert for Meat Products from Canadian Firm XL Foods

USDA is expanding the health alert for beef products produced by a Canadian firm, XL foods. This product may have made its way to as many as 30 states and to a number of different retailers including Walmart and Safeway.

 The issue began as product samples tested at the US border were found to be E. coli O157:H7 positive. Increased testing by the US resulted in more positives and this resulted in a CFIA investigation followed by the plant recalling over 250 products.

 Also this week, steaks produced at the XL plant have been linked to 4 cases of E. coli infection in Canada. The XL steak product was purchased from Costco in Edmonton. It is interesting to note that the products were tenderized in-store by Costco. Tenderization, of course, will serve to drive any E. coli located on the surface of the steak down into the interior of the steak. Unfortunately, many people cook tenderized steaks as they would regular steaks, towards the rarer side. When cooked this way, there may be insufficient heat to destroy E. coli that had been pushed into the interior portion of the meat during tenderization. Tenderized steaks should be cooked to the same temperature as hamburger (consumer 160F, foodservice 155F).

While the CFIA has shut down the XL plant, there is criticism of the reaction time from when the first positive was seen until the time the recall took place – about 12 days. Another issue was the inaction of the plant during what is considered a high event period – a high event period is a time when higher levels of E. coli are found.


USDA News Release
FSIS Expands Public Health Alert for Imported Canadian Beef from XL Foodshttp://www.fsis.usda.gov/News_&_Events/NR_092812_01/index.asp

WASHINGTON, September 28, 2012 – The USDA's Food Safety and Inspection Service (FSIS) is expanding the Public Health Alert for XL Foods (Canadian Establishment 038) to include all beef and beef products produced on August 24, 27, 28, 29 and September 5. FSIS was notified this evening that XL Foods has expanded their recall to include all beef and beef products produced on the above dates.

Information for Consumers

Because FSIS has been informed that all beef and beef products produced on the above dates are being recalled by XL Foods, the Agency is using this public health alert to make the public aware that these products are considered adulterated and should be returned to the place of purchase or destroyed. Products subject to the recall include, but are not limited to, steaks, roasts, mechanically tenderized steaks and roasts, and ground beef.

Additional information for consumers and an updated retail distribution list are posted on FSIS' website at www.fsis.usda.gov/
  

Case of BSE, or Mad Cow, found in California

A cow in California was diagnosed with BSE, or Mad Cow. This is the fourth documented case of BSE in a cow in the US.

It poses no real risk to the US food supply.

The cow, more than 30 months old of age, had died and was to be rendered. Because the cow died, it was tested for BSE. Analysis resulted in what is being called an atypical case, and thus is believed to have occurred spontaneously through a mutation.

BSE is a neurological disease causing brain and spinal cord degeneration. It is caused by a prion which is misfolded protein, that aggregates in the brain to form plagues. These prions can arise in animals that have a specific gene variant, and then this disease can be transmitted to other animals that come in contact with infected tissue of the diseased animal. This transmission occurs because the infectious prion causes a protein in the normal animal’s brain to deform into the infectious state.

BSE in cows has been a problem in the past when animal byproducts were used to supplement animal feed. In the UK more than 180,000 cows may have been infected (starting in 1986) and resulted in as many as 165 people dying within 10 years afterward (up to 2009). In humans, the CJD variant can occur when people consume infected tissue.  

The practice of feeding animal by-products to ruminants is banned in the United States. Additionally, the US has an active monitoring system for all suspect animals and older animals as well as controls for the removal of SRMs (specific risk materials), including spinal and brain tissue, during slaughter.


New case of mad cow disease in California

http://www.philly.com/philly/health/20120424_ap_newcaseofmadcowdiseaseincalifornia.html?page=2&c=y
SAM HANANEL and LAURAN NEERGAARD
The Associated Press
WASHINGTON - The first new case of mad cow disease in the U.S. since 2006 has been discovered in a dairy cow in California, but health authorities said Tuesday the animal never was a threat to the nation's food supply.

The infected cow, the fourth ever discovered in the U.S., was found as part of an Agriculture Department surveillance program that tests about 40,000 cows a year for the fatal brain disease.

No meat from the cow was bound for the food supply, said John Clifford, the department's chief veterinary officer.

"There is really no cause for alarm here with regard to this animal," Clifford told reporters at a hastily convened news conference.
Mad cow disease, or bovine spongiform encephalopathy (BSE), is fatal to cows and can cause a fatal human brain disease in people who eat tainted beef. The World Health Organization has said that tests show that humans cannot be infected by drinking milk from BSE-infected animals.