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 enterotoxin. Show all posts
Showing posts with label enterotoxin. Show all posts
Thursday, November 2, 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.
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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