Social Media Taking Over for Mom

The Progressive Grocer discusses a study" Clicks & Cravings: The Impact of Social Technology on Food Culture, which finds social/digital media is replacing Mom as the go-to culinary source of knowledge for many people."  These surveys are great references - we sense that more people are using social media as a tool for deciding what to eat, how to prepare it, and then chatting about it with others, but here is a study to support those notions.  

http://www.progressivegrocer.com/top-stories/headlines/consumer-insights/id34891/social-media-redefining-our-relationship-with-food/

"The study was jointly developed and conducted by consumer research firm The Hartman Group and Publicis Consultants USA, a food and nutrition marketing agency. Study results show almost half of consumers learn about food via social networking sites, such as Twitter and Facebook, and 40 percent learn about food via websites, apps or blogs."

Impact on food safety - the internet is the wild west of information, where anyone can write anything.  It is alway important for people to use trusted sites, and to review information provided in that recipe against validated information (foodsafety.gov for example).  If a recipe suggests that you undercook an item, for example to cook chicken to 150F instead of 165F, you should consider not using that recipe.

E. coli O26 infections linked to Clover Sprouts

Raw sprouts are responsible for another outbreak of foodborne illness and at least the fourth outbreak linked to the same restaurant chain, Jimmy Johns. In this latest case, there are 12 people infected with STEC O26 (CDC and AP link below). 

After the last outbreak linked to the restaurant chain in late 2010 where close to 120 people became ill with Salmonella, the chain switched from alfalfa sprouts to clover sprouts. But sprouts are sprouts – they are a higher risk food item in that it can be difficult to remove organisms such as Salmonella and E.coli from the seeds, and the process that allows the seed to sprout also may allow the organism to grow. Now, it appears the chain will drop sprouts from its menu (http://www.kirksvilledailyexpress.com/news/x1793836666/Jimmy-Johns-permanently-pulls-sprouts-from-menu). 

Tainted sprouts again linked to Jimmy John’s, outbreak is fourth linked to restaurantBy Associated Press, Published: February 15
http://www.washingtonpost.com/business/tainted-sprouts-again-linked-to-jimmy-johns-outbreak-is-fourth-linked-to-restaurant/2012/02/15/gIQAGxFVGR_story.html

WASHINGTON — Raw sprouts from the sandwich chain Jimmy John’s have been linked to an outbreak of foodborne illness — again.

The federal Centers for Disease Control and Prevention said Wednesday that 12 cases of E. coli poisoning in five states are linked to raw clover sprouts eaten at Jimmy John’s restaurants. The outbreak comes a year after raw alfalfa sprouts from one of the chain’s suppliers were linked to 140 salmonella illnesses. Sprouts from the chain’s suppliers were also linked to a 2009 salmonella outbreak in several Midwestern states and were suspected in an E. coli outbreak in Boulder, Colo. in 2008.

Expanding the list of bad [foodborne disease causing] bacteria?

There is currently a push to put a zero tolerance on four strains of drug-resistant salmonella in uncooked meat (link below). This comes after the 2011 outbreak of Salmonella linked to ground beef where 20 people were reported to become ill. (http://www.cdc.gov/salmonella/typhimurium-groundbeef/020112/index.html). The responsible organism was a multi-drug resistant strain of Salmonella Typhimurium.

Another recent expansion was the addition of 6 strains of E. coli non-O157 STEC. Although the testing program was to go into effect in March of 2012, it was pushed pack to June of 2012. The reason relates to the lack of validated test methods to detect the specific pathogenic strains (link below).

Looking for a given bacterial species is difficult enough, but when we have to look for strains of bacteria containing specific genes, reliable testing is not always easy. Throw in the fact that the product being tested is raw, and that the prevalence of bacteria is very low, and it makes one question to what degree can we track and eliminate the sources. (For example, FSIS reports the prevalence of Salmonella in ground beef is about 2% (http://www.fsis.usda.gov/PDF/Progress_Report_Salmonella_Testing.pdf), and in a 2009 study by ARS, the level for MDR Salmonella was only 0.6% (http://www.ncbi.nlm.nih.gov/pubmed/19201965)).  

Will consumers benefit? Will public health be better served? Will regulatory requirements for zero tolerance be enforceable or achievable?

Interesting note, a consumer group recently requested that FDA put a zero tolerance of Vibrio vulnificus on oysters (http://cspinet.org/new/201202091.html) to help protect those who choose to consume raw oysters. Vibrio vulnificus is a natural contaminate in waters where oysters are harvested, especially in the warmer months. In most all cases, the organism affects those who have underlying medical condition, primarily past or present alcohol abuse. Are oyster fisherman going to start testing oysters before delivering to the local shuck house? Why not just make it illegal to consumer raw oysters?

Salmonella Outbreak Spurs Call to Expand List of Banned Bacteria
February 08, 2012, 1:59 PM EST
Bloomberg Businessweek
http://www.businessweek.com/news/2012-02-08/salmonella-outbreak-spurs-call-to-expand-list-of-banned-bacteria.html
By Stephanie Armour

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

Eli Manning and E.coli

In an article in International Business Times, a doctor  (and poet) "makes an arm-chaired" diagnosis that that Eli Manning had an E. coli infection prior to the playoff game with San Francisco.( http://www.ibtimes.com/articles/293025/20120204/eli-manning-sick-coli-flu-super-bowl.htm).  There are two issues with this - first, being sick for a day or so with diarrhea is insufficient evidence for calling Eli's bout of diarrhea an E. coli related illness.  E. coli infections are extremely serious and will last for more than a day or two.  It is unlikely that Eli would have ever made it to the playoff game if he truly had an E.coli infection. 

Second, and more importantly, when we call everything a foodborne disease, (such as a day of having diarrhea), we lose the importance of why food safety is so important.  It is not until someone is sitting on the pot for 3 or 4 days straight not knowing whether they will live another day, or they end up in the hospital due to severe dehydration, do people grasp what a foodborne infection is.  When people trivialize foodborne illness, they are less likely to take actions to prevent it.

So my "arm-chaired" analysis.......viral infection.

Recall of cooked eggs due to Listeria postive test results

Recall of cooked eggs and products made from those eggs due to Listeria contamination. Eggs were sold by Michael Foods under the brand names Columbia Valley Farms, GFS, Glenview Farms, Papetti's, Silverbrook and Wholesome Farms. These were institutional sized pails sold to other companies to be used in further packaging or used in foodservice. They were not sold directly to consumers. There have been no associated illnesses.

According to a report by the Wall Street Journal (link below), “

"The recall was initiated after lab testing revealed that some of the eggs within the recalled lot dates may have been contaminated with Listeria monocytogenes. A recall of three lot dates was announced on Thursday, January 26. As a precautionary measure, the recall was expanded today to include additional lot dates. Michael Foods reached the decision to expand this recall after a thorough investigation which indicated a specific repair project that took place in the packaging room as the likely source of the contamination. The company has taken a number of corrective steps to address the issue and prevent recurrence"

Interesting to note was that work was done in the packaging room. This is a common issue – repair work either introduces Listeria, or releases it from some location where it has been in an inactive state, probably for some time. Whenever work is done, in a kitchen or a processing room, extra attention must be paid to cleaning and sanitizing the area where the work occurred. Additionally, heavy verification testing is recommended to ensure that an organism like Listeria is not present.

 Also, this is another case where positive results obtained through a third party testing laboratory, perhaps done on behalf of a customer, has triggered a recall that has affected a widening number of other customers.


FDA recall notices:
Michael Foods, Inc. is recalling specific lot dates of hard-cooked eggs in brine sold in 10- and 25-pound pails for institutional use that were produced at its Wakefield, Nebraska facility because the product has the potential to be contaminated with Listeria monocytogenes.
http://www.fda.gov/Safety/Recalls/ucm289920.htm
Allison’s Gourmet Kitchens Recalls Prepared Salads that Contain Hard Cooked Eggs - The recalled Prepared Salads that contain hard cooked eggs were distributed in Texas, Oklahoma, Alabama, Kansas, Illinois, Louisiana, Nebraska, South Carolina, North Carolina, Virginia, Pennsylvania, Florida, Tennessee and Missouri.
http://www.fda.gov/Safety/Recalls/ucm290212.htm

Wegmans Food Markets, Inc. is recalling hard-cooked eggs, as well as prepared foods that contain hard-cooked eggs, sold between January 23 and February 1, 2012 because the eggs have the potential to be contaminated with Listeria monocytogenes. …products sold in Wegmans prepared foods and deli departments….
http://www.fda.gov/Safety/Recalls/ucm290198.htm

Raw Milk and Campylobacter - Outbreak in PA

There are now close to 40 cases of Campylobacteriosis related to raw milk sold by a Pennsylvania dairy (Franklin County). Although the Campylobacter bacteria has been isolated from bottles of the milk, proponents march on in defense of raw milk – either denying it was the milk, or claiming their right to drink raw milk (read comment on the bottom of page by an advocate).

Campylobacter is a very serious illness. From the CDC (http://www.cdc.gov/nczved/divisions/dfbmd/diseases/campylobacter/):
Campylobacteriosis is an infectious disease caused by bacteria of the genus Campylobacter. Most people who become ill with campylobacteriosis get diarrhea, cramping, abdominal pain, and fever within two to five days after exposure to the organism. The diarrhea may be bloody and can be accompanied by nausea and vomiting. The illness typically lasts one week. Some infected persons do not have any symptoms. In persons with compromised immune systems, Campylobacter occasionally spreads to the bloodstream and causes a serious life-threatening infection.
I believe that people do have the right to drink raw milk, eat raw eggs, and eat raw oysters. But, people need to understand the real risk associated with these products AND society should not pick up the cost once they become sick, or perhaps even ensuring compliance of raw milk producers (that should be built into the cost of product).

Number of people with illnesses linked to raw milk rising in Pa., Md. W.Va.
Lab tests confirm bacteria's presence in raw milk from Chambersburg dairyFebruary 02, 2012|By JENNIFER FITCH | waynesboro@herald-mail.com
 http://articles.herald-mail.com/2012-02-02/news/31019695_1_raw-milk-unpasteurized-milk-dairy-farm

Revisiting Third Party Food Safety Audits

Once again third party audits take heat for an outbreak, in this case, the Listeria outbreak in Jenson Farms Cantaloupes.. In the USA Today, two viewpoints are presented. Both present valid points, but there is more that can be said. Third party food safety audits provide a snapshot evaluation of the food safety system of an organization and give an assessment of whether that facility is following that food safety system. One important limitation is that audits, as currently completed, are not as good at determining the validity of that system, in other words, how well that system is actually working to make safe food. An astute auditor can see signs that the plan is valid through results of pathogen testing, through the process parameters that are set up, but there are factors that limit this.

•  Auditors often cover a broad range of facilities and process types (even within the same commodity) and so it is difficult to have an in depth understanding of every process in every facility an auditor visits. They will not have the vast knowledge of a given pathogen as compared to a PhD who has studied that pathogen for years.
• Audits are often one day in duration, so there is little time to get into the nuts and bolts of the process. Audits will look at the broad systems that are in place and make sure they are being followed (such as GMP’s, supplier control, pest control, HACCP), but to look at the validity of a process can take days, especially when there is the lack of support documentation such as pathogen testing.
•  In most cases, auditors are not conducting microbiological analysis of the environment or of the finished product. They may look at results that are on file, but they themselves are not swabbing surfaces or pulling product from the end of the line and sending to a qualified laboratory. As was seen in the PCA case, a company may only show select results from a less reputable laboratory. So to what degree can an auditor, in a day or so, evaluate the laboratory being used, the methods that laboratory is using, and the sampling scheme used by the plant?
•  Auditors will count, in part, that the facility actually knows what it is doing. If a facility has been processing cantaloupes for years, it is easy to make the assumption they must have some clue of what they are doing. They can question why a change was made, in this case the change in process, but to make a call on the safety of that change is more difficult.
•  Companies being audited do want to pass the audit. Their business depends on it. When they hire an auditor, it is less likely they will put themselves in a position to fail….and that may mean hiring someone they know who will not put them through the ringer. Indeed, this a conflict of interest. But this practice of having the supplier pay for their own audit was started years ago by the purchasing companies requiring the audits. To get out of paying for audits of every supplier, they had the idea to make the supplier pay for the audit. Sure, the customer company provides a list of audit firms or auditors from which the supplier can choose, but still, the supplier still hires that person.

  

Because of these limitations associated with third party audits, they are not a guarantee of product safety. Rather, they are just a part of the entire food safety system that a company uses to ensure safe food. If a company uses the fact that they passed an audit as sole reason for why they believe their food is safe, then that company probably does not have true food safety systems in place. The goal of the audit for the food company is to assess their systems and provide feedback on where improvement is needed. Each aspect of the audit is there for a reason, so food companies need to embrace the intent of the requirement, not just to throw something in place to pass the audit.

  

While there has been a ratcheting up of requirements through GFSI (SQF and BRC) on both what is required in audits and what is required for someone to be a qualified auditor, some of these issues still exist. Even with government based inspection, there are similar shortcomings. Audits are an important part of our food safety system, whether internal, second party, third party , or government, but the responsibility for food safety ultimately falls on the company producing the food. Food companies must use these audits as guideposts for continual improvement. Employees, managers, and just as importantly, executive management must thoroughly understand their process and product. They must challenge themselves, with the help of auditors, to ensure their food safety system has addressed all possible food safety hazards.

  

by Martin Bucknavage 12/1/12

Venison and STEC E. coli

In this CDC report, high school students became infected with STEC E. coli from the mishandling / undercooking venison. Here, a group of students collected deer, processed them, and then prepared them as kebobs…..at school. 2 of them were hospitalized with STEC E.coli, (29 were ill, most were not E.coli related, rather some other type of illness). 

Studies have shown that deer do carry pathogenic E. coli. From the linked CDC report: “A study of white-tailed deer feces in Minnesota and Wisconsin found non-O157 STEC in 5% of samples (9). … Prevalence rates of E. coli O157 in deer have ranged from 0.25% to 2.4% (10–12). Previous outbreak investigations and case reports have linked E. coli O157 infections to deer (13–15).”
 
STEC E. coli is a very serious pathogen that can result in kidney failure and death. It is important for those processing, handling, and preparing venison to follow accepted practices of cooking, cleaning, chilling, and preventing cross contamination. In regard to cooking, wild game meat such as venison should be cooked o 165ºF.

Prevening Allergen Related Recalls Due to Mislabeling

The leading cause of recalls is allergens.  Case in point, 3 allergen-related recalls over the last two days due to mislabeling.  In two cases, the wrong preprinted label was placed on the food item, in the other, the wrong sauce mix packet added to the food package.

Prevention – making labeling a CCP – a critical control point to prevent a chemical hazard – allergens.  There are many companies that use multiple labels with varying allergens on each.  Having the additional attention that goes along with designating a process step as a CCP will require more thorough monitoring, verifying, and reporting.  For example, the label operator must sign-off on each pack or case of labels by reviewing the days production sheet as well as the formulation sheet in order to check for compliance with the label.  In addition, there would be verification of labels and formulation by QC and production supervisors, as well as daily sign-off by the HACCP coordinator.  All would be need to be trained in label review with an eye towards allergen identification.   I would argue that this step must be a CCP because based on industry history, hazards are not being prevented.  From a cost savings standpoint, although this added step will require operator time, it is cheaper than conducting a recall.

CDC lists Multistate Foodborne Outbreaks for 2011

CDC has updated their Multistate Foodborne Outbreak listing for 2011 (http://www.cdc.gov/outbreaknet/outbreaks.html). This is a nice reference page for reviewing major food outbreaks that have occurred over the past 6 years. (An outbreak, as defined by CDC is “When two or more people get the same illness from the same contaminated food or drink”)

 A few things to note:

• This does not include recalled products – products recalled due to only the presence of pathogens (pathogens were detected in the product, but there were no illnesses reported). There have been many recalls that have occurred due to positive analysis for a pathogen, especially now with the Reportable Registry (http://www.fda.gov/food/foodsafety/foodsafetyprograms/rfr/default.htm). And so it follows, it does not include recalls for allergens – the major cause for companies to conduct recalls.
• This list does not include single state outbreaks – so this list is manly large companies that produce products. This does not mean that smaller establishments do not have issues.
• A few items were actually not food, but rather pets (frogs and chicks/ducklings in 2011, and water frogs and frozen rodents, which are used to feed slithering pets, in 2010). One item was dog food, which we will count as food – you dog food eaters know who you are.
• There appears to be an increase in the number of entries each year on this listing. I don’t suspect things are getting worse, but rather detection and reporting are getting better.
• Of the 41 entries over the 6 year period where a cause can be found (dropping the pet related entries and the laboratory entry), fresh ground meat had 6 entries, alfalfa sprouts had 5, leafy greens had 5, and cantaloupe had 3.
• Salmonella related outbreaks accounted for roughly 2/3 of the entries. This is due to the wide prevalence of Salmonella in the enviornment.
• FDA regulated product entries accounted for 25 entries, USDA for 11, and I suspect that two of the outbreaks were from facilities that had both USDA and FDA oversight.
• Roughly 27 are what one would consider ready to eat (no required consumer cooking step). 14 entries were products would be considered products that required cooking, that if done sufficiently by the consumer, would have prevented illness (reasons why vary - cookie dough traditionally eaten raw, pot pies – poor cooking instructions, raw meat – no thermometer use).
• As a consumer, I avoid alfalfa sprouts, use a thermometer to cook my ground meat, really wash my cantaloupes, pray my chopped lettuce was not harvested from a farm located next to a cow barn, cook my cookie dough to have crunchy cookies, and refuse to buy my kids turtles, frogs, and snakes (that have to fed frozen rodents.) I have also ceased from eating dog food.

 Multistate Foodborne Outbreaks

 http://www.cdc.gov/outbreaknet/outbreaks.html

When two or more people get the same illness from the same contaminated food or drink, the event is called a foodborne outbreak. Public health officials investigate outbreaks to control them, so more people do not get sick in the outbreak, and to learn how to prevent similar outbreaks from happening in the future.

CDC and partners ensure rapid and coordinated surveillance, detection, and response to multistate foodborne outbreaks.

Outbreaks by Year

 2011

 · Ground Beef - Salmonella Typhimurium

 · Romaine Lettuce - Escherichia coli O157:H7

 · Kosher Broiled Chicken Livers - Salmonella Heidelberg

 · Turkish Pine Nuts - Salmonella Enteritidis

 · Jensen Farms Cantaloupes - Listeria monocytogenes

 · Ground Turkey - Salmonella Heidelberg

 · Whole, Fresh Imported Papayas - Salmonella Agona

 · African Dwarf Frogs - Salmonella Typhimurium

 · Alfalfa and Spicy Sprouts – Salmonella Enteritidis

 · Travel to Germany - Shiga toxin-producing E. coli O104

 · Chicks and Ducklings - Salmonella Altona and Salmonella Johannesburg

 · Microbiology Laboratories - Salmonella Typhimurium

 · Turkey Burgers - Salmonella Hadar

 · Lebanon Bologna - Escherichia coli O157:H7

 · Del Monte Cantaloupe - Salmonella Panama

 · Hazelnuts - Escherichia coli O157:H7

Regrouping after Listeria on Cantaloupe

One bad cantaloupe [farmer] can spoil the whole bunch….in the LA Times article (below), we see another example of negative impact on an entire industry caused by a producer using less-than-good practices. Interestingly stated, “…California shipped more cantaloupe in a day than Colorado[where the incident occurred] in their whole season. Millions and millions of cantaloupe, healthy and fine."  Now these California producers are not planting as much while trying to spin the story as best they can.

In this digital news age where any tragedy is reported instantly, and then pounded on for days, while often providing little or no information to the specifics, we can’t expect consumers to act much differently.  Consumers want to avoid risk, and if that means forgoing an entire commodity item, then so be it.  There are other, perceivably safer alternatives in the marketplace for consumers to choose.

The point that is hard to understand is how do producers or processors not choose to follow best practices.  Do they know what best practices are for their industry?  Do they truly understand the risks associated with their product and process?

Because of this gap in what is done and what should be done by a some less-than-good companies, and this is probably a small group, government steps in with regulations such as those to be enacted by the new Food Safety Modernization Act legislation.  And still, many companies and industry groups fight against new legislation or having to comply with the proposed regulation.  Granted, some components of the regulation may be initially overkill or not well thought out, but this is where the comment period provides a chance for those with issues to voice their objections.  And the better industry groups work with the agencies to iron out the rough spots within the proposed regulation.

In the news, we hear of companies who decide to get out of the business rather than comply with new regulations.  Some see this loss of a local employer at tragic.  Not me.  If companies are not willing to keep up, if they are not willing to continually update themselves and their employees on the science and technology associated with making safe food, then it is best for the industry that they leave it to those who are.  Certainly, there is a cost to continual improvement, but resources are available through industry groups, government agencies, and academic institutions (including Extension).  It’s not “get big or get out”, it’s “get smart or get out”.

California cantaloupe farms regroup after listeria outbreak

California's Central Valley is 1,300 miles from the Colorado farm linked to a deadly listeria outbreak. But that hasn't registered with the public. Cantaloupe growers hope to change that.

By Diana Marcum, Los Angeles Times
January 5, 2012, 3:53 p.m
http://www.latimes.com/business/la-fi-cantaloupe-crop-20120106,0,6658258.story?page=1&utm_medium=feed&track=rss&utm_campaign=Feed%3A%20latimes%2Fbusiness%20%28L.A.%20Times%20-%20Business%29&utm_source=feedburner

Study: Cost of Foodborne Illness in US Estimated at $77 billion

This study gives us an idea of the costs related to foodborne illness, and is great to use in presentations, but as the author points out, the numbers are limited in their application to justify any particular action in reducing foodborne illness.

http://www.cidrap.umn.edu/cidrap/content/fs/food-disease/news/jan0312cost.html

Impact of FSMA on Recalls through Improved Prerequisite Programs

It is amazing to see the number of recalls that are issued each week. I put put together the listing of the recalls that occurred within the last week (Dec 6 to 12, 2012).  There are a range of items, most, if not all, related to prerequisite program issues (allergen control and labeling, supplier/ingredient control, environmental control).

In an article written by David Acheson, http://leavittpartnersblog.com/20113304/david-acheson/fda%E2%80%99s-views-on-preventive-control-requirements-beginning-to-emerge-time-to-go-beyond-haccp, he provides a view of FDA official comments, specifically that FSMA will go beyond HACCP. He suggests that FDA will put in more specific guidance to address key elements of food safety programs,  pointing out that environmental monitoring and training will be two highlighted areas.  Looking at the recalls we are seeing, it is hard to argue that prerequisite programs have become the primary issue with regard to outbreaks and recalls.  Companies should begin looking at all programs that are responsible for controlling hazards to ensure they address monitoring, corrective actions, and verification.

While some will bristle at additional requirements, the cost of conducting a recall due to lack of control is worth the effort for improving low risk hazards are controlled.

Recall of Refrigerated Processed Products with the Potential for C. botulinum

It is interesting to see the same company involved in two recalls due to potential Clostridium botulinum.  In both cases, there were no illnesses, just refrigerated products that were stored at room temperature, creating the favorable growth conditions for C. botulinum.  After a further look, the olive product was first recalled due to the fact that this refrigerated product sat at room temperature for a month.  In addition to the olives, Tabatchinick Yankee Bean Soup was also recalled (this is a frozen soup product which appears to me to be higher risk since the ingredient statement does not have any secondary inhibitors).  According to the report – ‘These items have been recalled due to a lack of temperature control during the distribution process. UNFI inadvertently subjected the recall items to temperature ranges above those directed by the manufacturer. ‘

Three days later, United Natural Foods recalled Black Bean Torillas, also due to lack of refrigeration.  This is a vacuum packed product.  If one had to guess, it was probably discovered during the investigation of the olives.

The related recalls bring attention to the concerns of refrigerated or frozen products that are not properly distributed and stored. 

Issues  

1)    Products look like shelf-stable products, so handlers may not recognize the need for refrigerated storage.

2)    Many ‘natural products’ do not have secondary inhibitors (sorbate, etc).

3)    Vacuum packaged heat processed products (black beans and possibly the soup) provide good growth conditions for C. botulinum.

As the demand increases for prepared, natural food items, we may see more cases like this.

United Natural Foods, Inc. Announces Updated Information For Recall
Related to Gentes Foods Gordita Black Bean Tortillas Due to Possible
Health Risk

http://www.fda.gov/Safety/Recalls/ucm280465.htm

Contact:
Consumer:
Lisa Madsen
401-528-8634

FOR IMMEDIATE RELEASE - November 17, 2011 – United Natural Foods, Inc. today announced a correction to its previously announced recall of selected types of Gentes Foods Gordita Black Bean Tortillas, specifically to correct the previously stated date code of 12 7 11 to the revised date code of 11 6 11. United Natural Foods, Inc. is recalling this product dated 11 6 11 because it has the potential to be contaminated with Clostridium botulinum, a bacterium which can cause life-threatening illness or death. Consumers are warned not to use the product even if it does not look or smell spoiled.

Botulism, a potentially fatal form of food poisoning, can cause the following symptoms: general weakness, dizziness, double-vision and trouble with speaking or swallowing. Difficulty in breathing, weakness of other muscles, abdominal distension and constipation may also be common symptoms. People experiencing these problems should seek immediate medical attention.

The following product has been recalled:

GENTES FOODS 10 OZ GORDITA BLACK BEAN TORTILLAS UPC 618032102021

As previously announced, Gentes Foods Gordita Black Bean Tortillas were distributed to the Safeway and Pak N Save stores in California listed below. Our previous notification, with date code of “12 7 11” was incorrect, and product with this date code is safe to consume. The revised date code, which is on a white sticker applied to the packaging, reads “11 6 11.” These date codes sold at other retail outlets have not been affected because the products were not exposed to a lack of refrigeration controls.

SAFEWAY #1110	1546 N MAIN	SALINAS	CA
SAFEWAY #2840	2010 FREEDOM BLVD	WATSONVILLE	CA
PAK N SAVE #3116	2255 GELLERT BLVD	S SAN FRANCISCO	CA
PAK N SAVE #3125	3889 SAN PABLO AVE	EMERYVILLE	CA

Gentes Foods Gordita Black Bean Tortillas are packed as 6 tortillas in a vacuum packaged clear sleeve. The package is approximately 10oz in size and an orange label is on a clear wrapper with white lettering.

No illnesses have been reported to date.

These items have been recalled due to a lack of temperature control during the distribution process. UNFI inadvertently subjected the recall items to temperature ranges above those directed by the manufacturer.

Consumers who have purchased Gentes Foods Gordita Black Bean Tortillas from the stores listed above with the date code mentioned should not consume these products, and are urged to return them to the place of purchase for a full refund. Consumers with questions may contact Lisa Madsen of the Company at 1-401-528-8634, Monday through Friday 9am to 5pm.

United Natural Foods, Inc. Expands Recall Of Foodmatch Inc. Divina Olives Due To Possible Health Risk

http://www.fda.gov/Safety/Recalls/ucm279855.htm

Contact:
Consumer
Lisa Madsen
401-528-8634

FOR IMMEDIATE RELEASE - November 14, 2011 - United Natural Foods, Inc. is recalling selected types of FoodMatch, Inc. Divina Stuffed Olives, because they have the potential to be contaminated with Clostridium botulinum, a bacterium which can cause life-threatening illness or death. Consumers are warned not to use the product even if it does not look or smell spoiled.

Botulism, a potentially fatal form of food poisoning, can cause the following symptoms: general weakness, dizziness, double-vision and trouble with speaking or swallowing. Difficulty in breathing, weakness of other muscles, abdominal distension and constipation may also be common symptoms. People experiencing these problems should seek immediate medical attention.

The following products have been recalled:

DIVINA 4 OZ OLIVES,FETA CHEESE STUFFED UPC 63172352780
DIVINA 4 OZ OLIVES,BLUE CHEESE STUFFED UPC 63172352790

Divina Olives Stuffed with Feta Cheese were distributed to the stores identified below. The date codes affected states: Best Used By: 11 JAN 2012 and Best Used By: 1 FEB 2012.

SAFEWAY #0583	1606 N AVE	SPEARFISH	SD
SAFEWAY #1577	6520 S ACADEMY ROAD	COLORADO SPRINGS	CO
SAFEWAY #1615	3325 28TH STREET	BOULDER	CO
SAFEWAY #1644	7655 MCLAUGHLIN RD	FALCON	CO
SAFEWAY #2761	1165 MAIN ST	LANDER	WY
SAFEWAY #2792	27152 MAIN ST	CONIFER	CO
SAFEWAY #2910	1632 HOVER ROAD	LONGMONT	CO
SAFEWAY #0853	7625 OLD GEORGETOWN ROAD	BETHESDA	MD
SAFEWAY #0942	12 WEST WASHINGTON ST	MIDDLEBURG	VA
SAFEWAY #1283	8646 RICHMOND HIGHWAY	ALEXANDRIA	VA
SAFEWAY #1606	9596 OLD KEENE MILL RD	BURKE	VA
SAFEWAY #1668	5510 NORBECK ROAD	ROCKVILLE	MD
SAFEWAY #1956	14939 SHADY GROVE ROAD	ROCKVILLE	MD
SAFEWAY #2650	43150 BROADLANDS PLAZA	ASHBURN	VA
SAFEWAY #4002	5727 BURKE CENTER	BURKE	VA
SAFEWAY #4205	415 14TH STREET SE	WASHINGTON	DC

Date codes Best Used By: 11 JAN 2012 and Best Used By: 1 FEB 2012 sold at other retail outlets have not been affected because the products were not exposed to a lack of refrigeration controls.

Divina Olives Stuffed with Blue Cheese were distributed to the following states: Alaska, Washington, Oregon, California, Arizona, Nevada, South Dakota, Colorado, Wyoming, Maryland, Pennsylvania, Virginia, and Washington DC through the following retail stores: Genuardis, Carrs, Safeway, Pavilion and Vons. The following date codes were affected:

Best Used By: 11 JAN 2012, Best Used By: 15 DEC 2011, Best Used By: 30 DEC 2011, Best Used By: 1 FEB 2012

These date codes sold at other retail outlets have not been affected because the products were not exposed to a lack of refrigeration controls.

Divina Feta Cheese Stuffed Olives are packaged in plastic 4oz cup containers with a blue and yellow label.

Divina Blue Cheese Stuffed Olives are packaged in plastic 4oz cup containers with a blue label.

No illnesses have been reported to date.

These items have been recalled due to a lack of temperature control during the distribution process. UNFI inadvertently subjected the recall items to temperature ranges above those directed by the manufacturer.

Consumers who have purchased FoodMatch Inc. Divina Feta Cheese Stuffed Olives, or FoodMatch Inc. Divina Blue Cheese Stuffed Olives should not consume these products and are urged to return them to the place of purchase for a full refund. Consumers with questions may contact Lisa Madsen of the Company at 1-401-528-8634, Monday through Friday 9am to 5pm.

FoodMatch Details UNFI Recall

http://www.prnewswire.com/news-releases/foodmatch-details-unfi-recall-133630808.html

NEW YORK, Nov. 10, 2011 /PRNewswire/ -- The FDA announced that United Natural Foods, Inc. (UNFI) Recalls Divina Olives. FoodMatch Inc. recommends that the following products be withdrawn from the market to ensure the safety and health of our customers.

United Natural Foods, Inc. (UNFI) is recalling:

·        7 cases of 4 oz. refrigerated deli cups of Divina Olives stuffed with Feta Cheese with a best by date 11JAN2012 sold exclusively to Safeway stores in Colorado, South Dakota, and Wyoming

·        46 cases 4 oz. refrigerated deli cups of Divina olives stuffed with Blue cheese with best by dates 11JAN2012, 15DEC2011, and 30DEC2011 sold exclusively to Carrs, Safeway, Pavilion, and Vons stores in Alaska, Washington, Oregon, California, Arizona, Nevada , South Dakota, Colorado, and Wyoming

The above 53 cases are the only Divina products affected by this recall.

As noted in the FDA alert, "UNFI inadvertently subjected the recall items to temperature ranges above those directed by the manufacturer." No illnesses have been reported to date.

The Quality Assurance Manager at FoodMatch Inc. is Ms. Jari Buechler and can be reached at 212.244.5050 for additional information.

http://www.oregonlive.com/health/index.ssf/2011/11/blue-cheese_stuffed_olives_sol.html

Smucker Peanut Butter recall due to possible Salmonella

J. M. Smucker announced a multistate recall due to possible Salmonella contamination.  There have been no reported illnesses.
 

http://www.fda.gov/Safety/Recalls/ucm280281.htm

http://www.washingtonpost.com/business/smuckers-natural-peanut-butter-chunky-recalled-because-of-possible-salmonella-contamination/2011/11/17/gIQAPJw5TN_story.html

The J.M. Smucker Company Announces a Limited Voluntary Recall on Two Specific Best-If-Used-By Dates of 16 oz. Smucker’s® Natural Peanut Butter Chunky Due to Possible Health Risk

Contact:
Consumer
888-550-9555

Maribeth Badertscher
Vice President, Corporate Communications
330-682-3000

FOR IMMEDIATE RELEASE - November 16, 2011 - The J.M. Smucker Company today announced a limited voluntary recall on two specific Best-If-Used-By dates of 16 oz. Smucker’s® Natural Peanut Butter Chunky because it may be contaminated with Salmonella, an organism that can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis. For more information, please visit the Centers for Disease Control and Prevention’s website at www.cdc.gov¹.

This product was distributed in: Arkansas, Colorado, Delaware, Illinois, Indiana, Iowa, Kansas, Kentucky, Maine, Maryland, Michigan, Minnesota, Missouri, Nebraska, New Jersey, New York, North Dakota, Ohio, Oklahoma, Pennsylvania, South Dakota, Texas, Virginia, Wisconsin, and the District of Columbia.

The affected product, which is packaged in 16 oz. jars, is as follows:

• UPC: 5150001701 (located on the side of the jar's label below the bar code)
• Production Codes: 1307004 and 1308004
• Best-If-Used-By dates: August 3, 2012 and August 4, 2012
• Chunky product only (not creamy)
• Impacted product would have been purchased between November 8 - 17, 2011

No other products of The J.M. Smucker Company are affected by this recall.

No illnesses related to this issue have been reported and the product is being recalled out of an abundance of caution for consumer safety.

The recall was initiated as the result of a routine sampling program by the company, which revealed that these finished products may contain the bacteria.

Consumers who have purchased Smucker’s Natural Peanut Butter Chunky with the above Production Code and Best-If-Used-By dates are urged to discard the product immediately and call the company at 1-888-550-9555 for a replacement coupon. The company may require proof of purchase. Consumers with questions can contact the company to speak to a customer service representative at 1-888-550-9555 between Monday through Friday from 9:00 AM - 7:00 PM.

The recall is being conducted in cooperation with the U.S. Food and Drug Administration (FDA

Auditing and the Food Safety System - Post Listeria-in-Cantaloupe

In the post-analysis of the Listeria outbreak related to cantaloupes, many have questioned how an auditor could have given passing scores to a facility responsible for so many illnesses, especially in light of the FDA audit of that facility during the outbreak investigation.   Face it, when an issue occurs in a facility, those auditors are going to find a lot of issues.

http://www.denverpost.com/news/ci_19225591

The recent outbreak of Listeria from cantaloupes should become one of those significant events with regard to food safety in the United States.  While this was the first for this pathogen in the produce related item, it certainly was not an issue that defied logic.   In the FDA investigation report, there appears to be a reasonable explanation behind the contamination scenario – product produced in an environment that allowed for the growth of listeria, a system that did not prevent contamination of the food item, and conditions that allowed it to grow on the product.   But its significance was that it is yet another tragedy that demonstrates the problems in our food chain.

As we have seen in other outbreaks, the companies that produced the food had recently passed a food safety audit.  They not only passed it, but passed with high scores.  Cleary, this is an issue.  However, is it right to put a beat-down on this auditor, and put all responsibility on them?

Clearly, it is the responsibility of the company management to ensure the safety of the product.  Companies should know their process better than anyone.  How can you expect an outside auditor, who is unlikely to know everything about every process they encounter, to hold full burden on passing judgment for the safety of a process during a one day audit? 

The problem is that some company decision makers do not know their own processes as well as they should, and often time, they are not willing to spend the time or money to do so.

·        Training – Are people trained in HACCP?  Do they understand the true risks associated with the process and the product?  Do these companies have people on staff trained in food science and technology, or if not, are they willing to hire a consultant with the proper training and experience to perform a real risk assessment? 

·        Verification testing – Do companies do ample testing to ensure the products they make are safe?  Are they testing their equipment to make sure that it is operating as it should?  Are they testing their environment for the presence for hazards that can be associated with the product or process?

·        Validation – Do companies properly validate their processes when they put them in place or make changes?  Do they have scientifically based research to support what they are doing?  Has in-plant testing been done when they commission the process?

Third-party audits are part of the food safety system, but they are by no means the entire system, especially when it comes to verification of food safety of the process.  Currently, third-party audits should provide a snapshot of how well a company is meeting the auditing standard, and hopefully will be able to catch glaring food safety issues.    Granted, with additional training, they will be better able to identify if validation documentation is present for the process and if it appears to make sense, but until these companies are willing to make the effort to truly understanding their process, there will be those companies who experience the ‘unexpected food contamination issue’.

So it is easy to pile-on the food safety auditor or even a government inspector after the fact.  Perhaps we can give them some extra training so they can identify issue better, or have them paid by someone besides the company they are auditing.  But it is important to remember that the company who makes the product is responsible for the safety.  And until that message is received by owners and company presidents who make final decisions for the products and processes, we will continue to face these same issues regardless of who pays for the audit.

Local foods and organic foods face food safety issues too.

While we have known this and have been saying it for some time, it is good  to see the media is communicating this type of information. 

Interesting statement from the article – “The FDA has reported at least 20 recalls due to pathogens in organic food in the last two years, while the Agriculture Department, which oversees meat safety, issued a recall of more than 34,000 pounds of organic beef last December due to possible contamination with E. coli.”

 

Local, organic, natural foods not always safer as many small farms are exempt from laws

By Associated Press, Published: October 25

http://www.washingtonpost.com/business/local-organic-and-natural-food-not-always-safer-as-smaller-farms-are-exempt-from-laws/2011/10/25/gIQAPoEhGM_story.html

WASHINGTON — Shoppers nervous about foodborne illnesses may turn to foods produced at smaller farms or labeled “local,” ‘’organic” or “natural” in the hopes that such products are safer. But a small outbreak of salmonella in organic eggs from Minnesota shows that no food is immune to contamination.

While sales for food produced on smaller operations have exploded, partially fueled by a consumer backlash to food produced by larger companies, a new set of food safety challenges has emerged. And small farm operations have been exempted from food safety laws as conservatives, farmers and food-lovers have worried about too much government intervention and regulators have struggled with tight budgets.

The government has traditionally focused on safety at large food operations — including farms, processing plants, and retailers — because they reach the most people. Recent outbreaks in cantaloupe, ground turkey, eggs and peanuts have started at large farms or plants and sickened thousands of people across the country.

“While it’s critical that food processors be regularly inspected, there is no way the Food and Drug Administration would ever have the resources to check every farm in the country, nor are we calling for that,” says Erik Olson, a food safety advocate at the Pew Health Group. “Unfortunately, there are regulatory gaps, with some producers being completely exempt from FDA safeguards.”

The FDA, which oversees the safety of most of the U.S. food supply, often must focus on companies that have the greatest reach. A sweeping new egg rule enacted last year would require most egg producers to do more testing for pathogens. Though the rule will eventually cover more than 99 percent of the country’s egg supply, small farms like Larry Schultz Organic Farm of Owatonna, Minn., would not qualify. That farm issued a recall last week after six cases of salmonella poisoning were linked to the farm’s eggs.

A new food safety law President Barack Obama signed earlier this year exempts some small farms as a result of farmers and local food advocates complaining that creating costly food safety plans could cause some small businesses to go bankrupt. The exemption covers farms of a certain size that sell within a limited distance of their operation.

Food safety advocates unsuccessfully lobbied against the provision, as did the organic industry. Christine Bushway of the Organic Trade Association, which represents large and small producers, says food safety comes down to proper operation of a farm or food company, not its scale.

“How is the farm managed? How much effort is put into food safety?” she asks. “If you don’t have really good management, it doesn’t matter.”

Smaller farms do have some obvious food safety advantages. Owners have more control over what they are producing and often do not ship as far, lessening the chances for contamination in transport. If the farm is organic, an inspector will have to visit the property to certify it is organic and may report to authorities if they see food being produced in an unsafe way. Customers may also be familiar with an operation if it is nearby.

But those checks aren’t fail-safe. The FDA has reported at least 20 recalls due to pathogens in organic food in the last two years, while the Agriculture Department, which oversees meat safety, issued a recall of more than 34,000 pounds of organic beef last December due to possible contamination with E. coli.

Egg safety is equally ambiguous. While many people like to buy cage-free eggs, those chickens may be exposed to bacteria on the grounds where they are roaming.

So what can a consumer do? Experts say to follow the traditional rules, no matter what the variety of food. Cook foods like eggs and meat, and make sure you are scrubbing fruit and cleaning your kitchen well.

Do your part, and hope for the best, the experts say.

“Labels like organic or local don’t translate into necessarily safer products,” says Caroline Smith DeWaal of the Center for Science in the Public Interest. “They are capturing different values but not ensuring safety.”

Bushway of the Organic Trade Association says one of the best checks on food safety is the devastating effect a recall or foodborne illness outbreak can have on a company’s bottom line.

“It’s just good business to make sure you are putting the safest products on the market,” she says.