A supplier for Starbucks is recalling pre-packaged breakfast sandwiches after that supplier had positive sample result on a food contact surface. While product did not test positive, a positive contact surface indicates the possibility that product could have been cross contaminated.
In assessing the risk, there are a few things to note. For one, the sandwich is shipped and stored frozen. While this will prevent growth during shipment, if the product is thawed and held for a period of days before use, there can be time for the organism to grow. As the number of organisms increases, this not only increases the chances of organisms surviving a heat treatment, but it also increases the risk of cross-contamination to other foods and food contact surfaces within the store environment as that product is handled.
These sandwich products would be heated by the store before serving, potentially lowering the chance of contamination. However, with heat-and-serve product, the heating process may not be controlled well enough or be hot enough to ensure complete destruction of the organism.
The next question will be on how good the facility's Listeria Control Program is. If the program is good and this happens to be an outlier, than this recall may be it. But if FDA finds little testing results to indicate a solid program, or they find a series of positive results with insufficient corrective action, they believe there is a higher risk and then push for additional recalls.
NBC News.com
http://www.nbcnews.com/business/business-news/sandwiches-recalled-starbucks-stores-over-listeria-concerns-n533356
Sandwiches Recalled from Starbucks Stores Over Listeria Concerns
Mar 7 2016, 2:03 pm ET
by Lucy Bayly
A food supplier has recalled pre-packaged sausage, egg, and cheddar cheese on English muffin breakfast sandwiches from Starbucks stores in Arkansas, Texas, and Oklahoma over concerns that the products may contain traces of listeria.
Showing posts with label foodservice. Show all posts
Showing posts with label foodservice. Show all posts
Tuesday, March 8, 2016
Tuesday, February 2, 2016
Norovirus Sickens Hundreds at Dinner Theatre, Clean-Up Costly
A Kansas City dinner theatre was the site this past month of a huge norovirus outbreak. Between Jan 15th and Jan 19th, more than 600 attendees and employees became ill. The theatre company spent some $40,000 to clean/disinfect the location in order to mitigate the virus.
The source of the norovirus is not known, so it could have been a patron or an employee. Food is served buffet style so the buffet tables could have easily served as a contamination point.
Incidents like this are reminders of how contagious norovirus is and how difficult it can be to control in these types of settings. (Give me another reason to avoid buffet style service).
Kansas City Star
http://www.kansascity.com/news/business/biz-columns-blogs/cityscape/article57797308.html
New Theatre Restaurant spends $40,000 on cleanup after more than 600 sickened
February 1, 2016 5:34 PM
By Joyce Smith
jsmith@kcstar.com
The source of the norovirus is not known, so it could have been a patron or an employee. Food is served buffet style so the buffet tables could have easily served as a contamination point.
Incidents like this are reminders of how contagious norovirus is and how difficult it can be to control in these types of settings. (Give me another reason to avoid buffet style service).
Kansas City Star
http://www.kansascity.com/news/business/biz-columns-blogs/cityscape/article57797308.html
New Theatre Restaurant spends $40,000 on cleanup after more than 600 sickened
February 1, 2016 5:34 PM
By Joyce Smith
jsmith@kcstar.com
CDC Issues Final Report on Chipotle E. coli Outbreak
The CDC issued the final report indicating that there have been no further E. coli O26 illness associated with the outbreak. Overall, 60 people were infected in 14 states with 22 requiring hospitalization.
Chipotle has taken a beating, with it stock price dropping 33% over the past year. It went up 4.8% on Monday. Chipotle stated that it will close for a few hours (11AM to 3PM) on February 8th in order to do a company wide staff meeting where executives will answer questions. This does not appear to be a food safety training event as much as it is an opportunity to let employees executives are engaged on food safety.
Chipotle has taken a beating, with it stock price dropping 33% over the past year. It went up 4.8% on Monday. Chipotle stated that it will close for a few hours (11AM to 3PM) on February 8th in order to do a company wide staff meeting where executives will answer questions. This does not appear to be a food safety training event as much as it is an opportunity to let employees executives are engaged on food safety.
CDC Outbreaks
Multistate Outbreaks of Shiga toxin-producing Escherichia coli O26 Infections Linked to Chipotle Mexican Grill Restaurants (Final Update)
Posted February 1, 2016 12:00 PM ET
Tuesday, December 22, 2015
A Second Outbreak of E. coli Associated with Chipotle is Being Investigated
The FDA and CDC are investigating a second outbreak of a different Shiga toxin-producing Escherichia coli O26 (STEC O26) that is being linked to Chipotle Mexican Grill restaurants during December 2015. Based on DNA fingerprinting, this outbreak is different that a larger E. coli outbreak which occurred in November as was primarily located in the northwestern part of the country (53 people in 9 states). To this point, 5 people have become infected in this second outbreak.
Unfortunately, most of the corrective actions for system improvements probably came after this second outbreak occurred. But a point many have made is that more should have been done sooner. Delayed reaction, due in part to an underestimation of the event, allowed more issue to occur in the meantime. This now looks bad in that more issues are popping up after the big proclamation of a company wide food safety enhancement.
An interesting point in the NY Time article below is that there has been difficulty in tracking because of record keeping.
FDA Outbreak News Release
http://www.fda.gov/Food/RecallsOutbreaksEmergencies/Outbreaks/ucm470410.htm
FDA Investigates Multistate Outbreak of E. coli O26 Infections Linked to Chipotle Mexican Grill Restaurants
December 22, 2015
On this page:
Unfortunately, most of the corrective actions for system improvements probably came after this second outbreak occurred. But a point many have made is that more should have been done sooner. Delayed reaction, due in part to an underestimation of the event, allowed more issue to occur in the meantime. This now looks bad in that more issues are popping up after the big proclamation of a company wide food safety enhancement.
An interesting point in the NY Time article below is that there has been difficulty in tracking because of record keeping.
FDA Outbreak News Release
http://www.fda.gov/Food/RecallsOutbreaksEmergencies/Outbreaks/ucm470410.htm
FDA Investigates Multistate Outbreak of E. coli O26 Infections Linked to Chipotle Mexican Grill Restaurants
December 22, 2015
On this page:
- Update
- What is the Problem and What is Being Done About It?
- What are the Symptoms of E. coli O26?
- Who is at Risk?
- What Do Consumers Need To Do?
- Who Should be Contacted?
- Additional Information
The U.S. Food and Drug Administration along with the Centers for Disease Control and Prevention (CDC) and state and local officials are investigating an outbreak of E. coli infections.
Update: December 22, 2015
Update: December 22, 2015
- The FDA, CDC, and state and local officials are investigating a second, more recent outbreak of a different, rare DNA fingerprint of Shiga toxin-producing Escherichia coli O26 (STEC O26) linked to Chipotle Mexican Grill restaurants.
- The CDC reports that five people have been reported with the new variant of STEC O26 from a total of three states: Kansas (1), North Dakota (1), and Oklahoma (3).
- The Kansas and North Dakota cases ate at the same restaurant in Kansas. The three separate Oklahoma cases all ate at the same Chipotle restaurant.
- As of December 18, 2015, 53 people infected with the previously reported outbreak strain of STEC O26 have been reported from nine states: California (3), Illinois (1), Maryland (1), Minnesota (2), New York (1), Ohio (3), Oregon (13), Pennsylvania (2), and Washington (27).
- The epidemiologic evidence available at this time suggests that a common meal item or ingredient served at Chipotle Mexican Grill restaurants in several states is a likely source of both outbreaks.
- The investigations are still ongoing to determine what specific food is linked to illness. .
Friday, December 11, 2015
Flaws in the Fundamental Food Safety System Plague Chipotle
Chipotle seems a lot like the Titanic, that early 20th century ship that sank after hitting an iceberg. As we came to find out with the Titanic, issues in the fundamental structural, particularly poorly made rivets , were not able to hold when the impact occurred.
Similarly, we are seeing cracks in the fundamental food safety structure within Chipotle that go far beyond the E. coli outbreak which as been blamed on local supplier issues. First, this E.coli outbreak looks to be more than a local issue when you see that cases have occurred across the country. Then, this week, an outbreak of norovirus was linked to the Boston Chipotle outlet. And yesterday, a store in Seattle was shut down due to numerous food safety violations.
Issues can occur, but you would think that after a major outbreak, an organization would be able to button down the hatches until the storm has passed. But this has not been the case. First, there was an under estimation with regard to the scope of the E. coli outbreak coupled with the fact that they have not been able to identify the source. Then to have a norovirus outbreak on the other side of the country - clearly an issue with their personal hygiene program and illness control of employees. Then back to the west coast where a store was shut down to food safety violations - lack of hand washing, poor temperature control.
Unlike the Titanic, Chipotle is expected to remain afloat. However, more than a simple fix will be needed to get this ship sailing in the right direction. Immediate corrective action seems to be needed across their 1700 establishments. Continued issues, however small, will be broadcast far and wide now that the company is in the media and regulators crosshairs. Talking about fixing is easy compared to actually fixing....and talking about fixing followed by further issues will completely erode public trust. At what point do you shut them all down to take a real stand on food safety? Fixing those rivets is a serious undertaking, but until its done correctly, the ship will continue to flounder.
CDC Outbreak News
http://www.cdc.gov/ecoli/2015/o26-11-15/index.html
Multistate Outbreak of Shiga toxin-producing Escherichia coli O26 Infections Linked to Chipotle Mexican Grill Restaurants
December 4, 2015
Similarly, we are seeing cracks in the fundamental food safety structure within Chipotle that go far beyond the E. coli outbreak which as been blamed on local supplier issues. First, this E.coli outbreak looks to be more than a local issue when you see that cases have occurred across the country. Then, this week, an outbreak of norovirus was linked to the Boston Chipotle outlet. And yesterday, a store in Seattle was shut down due to numerous food safety violations.
Issues can occur, but you would think that after a major outbreak, an organization would be able to button down the hatches until the storm has passed. But this has not been the case. First, there was an under estimation with regard to the scope of the E. coli outbreak coupled with the fact that they have not been able to identify the source. Then to have a norovirus outbreak on the other side of the country - clearly an issue with their personal hygiene program and illness control of employees. Then back to the west coast where a store was shut down to food safety violations - lack of hand washing, poor temperature control.
Unlike the Titanic, Chipotle is expected to remain afloat. However, more than a simple fix will be needed to get this ship sailing in the right direction. Immediate corrective action seems to be needed across their 1700 establishments. Continued issues, however small, will be broadcast far and wide now that the company is in the media and regulators crosshairs. Talking about fixing is easy compared to actually fixing....and talking about fixing followed by further issues will completely erode public trust. At what point do you shut them all down to take a real stand on food safety? Fixing those rivets is a serious undertaking, but until its done correctly, the ship will continue to flounder.
CDC Outbreak News
http://www.cdc.gov/ecoli/2015/o26-11-15/index.html
Multistate Outbreak of Shiga toxin-producing Escherichia coli O26 Infections Linked to Chipotle Mexican Grill Restaurants
December 4, 2015
Monday, November 16, 2015
Fast Food Worker in NY Positive for Hepatitis A
A McDonald's worker in Seneca, NY has been diagnosed with Hepatitis A and may have spread that virus to coworkers and patrons during the time before the diagnosis.
Seneca County NY News Release
http://www.co.seneca.ny.us/
Hepatitis A Confirmed in Seneca County Food Worker
The Seneca County Health Department has confirmed a case of Hepatitis A in a food service worker employed at the McDonalds located at 2500 Mound Rd. Waterloo, NY. Public health officials are stressing there is a low risk of contracting illness, however, individuals who have not been previously vaccinated for Hepatitis A and who consumed food/drink from McDonalds on the following dates should consider treatment.
Seneca County NY News Release
http://www.co.seneca.ny.us/
Hepatitis A Confirmed in Seneca County Food Worker
The Seneca County Health Department has confirmed a case of Hepatitis A in a food service worker employed at the McDonalds located at 2500 Mound Rd. Waterloo, NY. Public health officials are stressing there is a low risk of contracting illness, however, individuals who have not been previously vaccinated for Hepatitis A and who consumed food/drink from McDonalds on the following dates should consider treatment.
Monday, November 2, 2015
Chipotle Shuts West Coast Locations After Linked to E. coli Outbreak
UPATE - 12-21-15 - CDC reports that a total of 53 people have become infected in 9 different states. From the CDC report - "The number of ill people reported from each state is as follows: California (3), Illinois (1), Maryland (1), Minnesota (2), New York (1), Ohio (3), Oregon (13), Pennsylvania (2), and Washington (27)."
Update - 11/4/15 - Reports have the total number of cases at 35 (as of Tuesday, 11/3) for those infected by E. coli O26.
11/2/15
Chipolte restaurants closed 43 west coast restaurants because of a potential link to E. coli outbreak. As of the Oct 31st, there were 22 reported illnesses. The ingredient source of E. coli has not yet been identified.
This is the third major outbreak associated with the chain. In September, a California location was involved in a Norovirus outbreak where 80 individuals become ill. In the same month, 22 locations were linked to 64 cases of Salmonella infection. In this case, tomatoes were pinned as the source.
This has had a impact on the business as the stock price has dropped to a 4 month low.
Update - 11/4/15 - Reports have the total number of cases at 35 (as of Tuesday, 11/3) for those infected by E. coli O26.
11/2/15
Chipolte restaurants closed 43 west coast restaurants because of a potential link to E. coli outbreak. As of the Oct 31st, there were 22 reported illnesses. The ingredient source of E. coli has not yet been identified.
This is the third major outbreak associated with the chain. In September, a California location was involved in a Norovirus outbreak where 80 individuals become ill. In the same month, 22 locations were linked to 64 cases of Salmonella infection. In this case, tomatoes were pinned as the source.
This has had a impact on the business as the stock price has dropped to a 4 month low.
Monday, September 28, 2015
Patrons of SC Fast Food Establishment Exposed to Hepatitis After 2 Employees Test Positive
Thousands of people were potentially exposed to Hepatitis A after eating at one of two Hardees fast food restaurants in South Carolina. Notification of the potential exposure was broadcast after two employees had tested positive for the virus.
According to reports, some 5000 people had already been vaccinated. There is a window from the time of exposure to about 2 weeks out when a vaccination can prevent the disease. As we know, Hepatitis A is a highly contagious liver infection caused by the Hepatitis A virus. It can range in severity from a mild illness lasting a few weeks to a severe illness lasting several months.
A lawsuit has already been filed for those 'who may have been infected".
Food operations, especially those who work with ready-to-eat foods, should institute a Food Workers Health Hygiene Program. Information is available from FDA as well as many state government websites.
WSPA.com
http://wspa.com/2015/09/18/hepatitis-a-exposure-at-2-spartanburg-co-hardees/
Possible Hepatitis A Exposure at 2 Spartanburg Co. Hardee’s
DHEC Published: September 18, 2015, 5:27 pm Updated: September 20, 2015, 8:45 pm
For customers and staff who ate at either of these restaurants between Sep. 6 and 15, there is still time to get post-exposure treatment (the vaccine).
This first date will change daily (for e.g., for Monday, it will be Sep. 7 and 15) to reflect the 2 week post-exposure treatment window.
According to reports, some 5000 people had already been vaccinated. There is a window from the time of exposure to about 2 weeks out when a vaccination can prevent the disease. As we know, Hepatitis A is a highly contagious liver infection caused by the Hepatitis A virus. It can range in severity from a mild illness lasting a few weeks to a severe illness lasting several months.
A lawsuit has already been filed for those 'who may have been infected".
Food operations, especially those who work with ready-to-eat foods, should institute a Food Workers Health Hygiene Program. Information is available from FDA as well as many state government websites.
WSPA.com
http://wspa.com/2015/09/18/hepatitis-a-exposure-at-2-spartanburg-co-hardees/
Possible Hepatitis A Exposure at 2 Spartanburg Co. Hardee’s
DHEC Published: September 18, 2015, 5:27 pm Updated: September 20, 2015, 8:45 pm
For customers and staff who ate at either of these restaurants between Sep. 6 and 15, there is still time to get post-exposure treatment (the vaccine).
This first date will change daily (for e.g., for Monday, it will be Sep. 7 and 15) to reflect the 2 week post-exposure treatment window.
Saturday, March 28, 2015
Foodborne Illness Outbreak at Philly Restaurant Sickens Dozens of ....Lawyers
A Philly restaurant is being linked to dozens of illness that occurred during a banquet for law students. The City of Philadelphia has not released much information. The report indicated the illness was due to a Norovirus infection, which would mean that it was a personal hygiene issue, specifically an employee related issue, probably one was ill. On the other side, it could have been one of the attendees or another patron who may have contaminated a food bar. (The symptoms and duration appeared to be more similar to Salmonella).
The City of Philadelphia recently had another issue with a restaurant that continued to operate even though it had a leaking sewer line.
Philly.com
http://www.philly.com/philly/health/special_reports/clean-lates/20150327_Dozens_sickened_at_banquet.html#MFD0yCxQSVvttJi1.99
Dozens sickened at banquet, but city can say little
It is one of Philadelphia's largest outbreaks, but officials are allowed to say little.
Sam Wood, Philly.com
Posted: Friday, March 27, 2015, 5:00 AM
In one of the largest outbreaks of suspected foodborne illness in Philadelphia, nearly 100 lawyers and law students were sickened last month after attending a banquet celebrating the Lunar New Year in Chinatown.
But even though the restaurant has a history of food-safety problems stretching back several years, the city Health Department says it cannot publicly discuss details of its investigation, citing a 1955 state law.
That law hasn't silenced the outbreak's victims.
About 250 people attended the feast Feb. 27 at Joy Tsin Lau, the venerable dim sum restaurant at 10th and Race Streets. Dozens of the diners reported that they felt the first symptoms two mornings later.
The City of Philadelphia recently had another issue with a restaurant that continued to operate even though it had a leaking sewer line.
Philly.com
http://www.philly.com/philly/health/special_reports/clean-lates/20150327_Dozens_sickened_at_banquet.html#MFD0yCxQSVvttJi1.99
Dozens sickened at banquet, but city can say little
It is one of Philadelphia's largest outbreaks, but officials are allowed to say little.
Sam Wood, Philly.com
Posted: Friday, March 27, 2015, 5:00 AM
In one of the largest outbreaks of suspected foodborne illness in Philadelphia, nearly 100 lawyers and law students were sickened last month after attending a banquet celebrating the Lunar New Year in Chinatown.
But even though the restaurant has a history of food-safety problems stretching back several years, the city Health Department says it cannot publicly discuss details of its investigation, citing a 1955 state law.
That law hasn't silenced the outbreak's victims.
About 250 people attended the feast Feb. 27 at Joy Tsin Lau, the venerable dim sum restaurant at 10th and Race Streets. Dozens of the diners reported that they felt the first symptoms two mornings later.
West Philly Restaurant with leaking sewer line continued to operate for 4 days
A West Philadelphia McDonald's continued to operate after having a sewage leak...for at least 4 days. By regulation, they are required to notify the city, and in the case here where the situation cannot be immediately fixed, they would be required to shut down.
And it was not like the restaurant didn't notice...it was so bad they installed porta-potties in the parking lot. It was not until a consumer complained to the City because the restaurant smelled like....sh....poop.
W. Phila. McDonald's leaked sewage for days
Read more at http://www.philly.com/philly/health/special_reports/clean-plates/20150320_W__Phila__McDonald_s_leaked_sewage_for_days.html#3yek5f7JTtjQSwW8.99
SAM WOOD, PHILLY.COM
LAST UPDATED: Friday, March 20, 2015, 1:08 AM
As the stench of backed-up sewage permeated the restaurant, a West Philadelphia McDonald's continued selling Big Macs, Quarter Pounders, and fries over four days last fall, installing porta-potties in the parking lot but never notifying the city, which would have ordered a closure.
A complaint led the Philadelphia Department of Public Health to dispatch an inspector to the franchise at 52d Street and Columbia Avenue on Sept. 15. She found ruptured plumbing in both restrooms and "smelled sewage throughout the facility."
"The Person in Charge failed to notify the Department of an imminent health hazard and cease operations. Establishment has been operating with raw sewage backup for at least 4 days," La'Sandra Malone-Mesfin wrote in her report. She listed 24 violations, four of which were related to the plumbing.
There is no evidence that any customers or employees got sick, although most cases of food-borne illness go unreported nationwide.
Raw sewage in a restaurant is "a very high-risk situation," said Caroline Johnson, disease-control director for the city health department, who was talking generally.
And it was not like the restaurant didn't notice...it was so bad they installed porta-potties in the parking lot. It was not until a consumer complained to the City because the restaurant smelled like....sh....poop.
W. Phila. McDonald's leaked sewage for days
Read more at http://www.philly.com/philly/health/special_reports/clean-plates/20150320_W__Phila__McDonald_s_leaked_sewage_for_days.html#3yek5f7JTtjQSwW8.99
SAM WOOD, PHILLY.COM
LAST UPDATED: Friday, March 20, 2015, 1:08 AM
As the stench of backed-up sewage permeated the restaurant, a West Philadelphia McDonald's continued selling Big Macs, Quarter Pounders, and fries over four days last fall, installing porta-potties in the parking lot but never notifying the city, which would have ordered a closure.
A complaint led the Philadelphia Department of Public Health to dispatch an inspector to the franchise at 52d Street and Columbia Avenue on Sept. 15. She found ruptured plumbing in both restrooms and "smelled sewage throughout the facility."
"The Person in Charge failed to notify the Department of an imminent health hazard and cease operations. Establishment has been operating with raw sewage backup for at least 4 days," La'Sandra Malone-Mesfin wrote in her report. She listed 24 violations, four of which were related to the plumbing.
There is no evidence that any customers or employees got sick, although most cases of food-borne illness go unreported nationwide.
Raw sewage in a restaurant is "a very high-risk situation," said Caroline Johnson, disease-control director for the city health department, who was talking generally.
Wednesday, January 7, 2015
Mining Tweets for Targeting Restaurant Inspections
A number of cities have begun analyzing Twitter or other web-based public review/grading systems such as Yelp as a way to target restaurant inspections. Basically, they have computer systems which search through tweets and/or reviews looking for specific indicators, collect the data and spit out restaurant names that meet the criteria warranting inspection.
In the Chicago initiative, using data from March 23, 2013 and November 10, 2014, they flagged 3,594 tweets as potential food poisoning cases. Of these tweets, they determined 419, roughly 12 percent, as likely cases. While not clearly stated if it is in the same time frame, they conducted 133 inspections and found that 40% of them had serious violations, or 53 establishments.
I guess I am supposed to think this is cool, but it just seems so backwards. Using resources to scour through people's comments that they post in a few seconds, it just seems a bit, passive. And knowing that foodborne illness can occur in any length of time, from minutes to days after eating a food, what is the chance that someone is going to know which food made them sick. Also considering that the occasional belly ache is often attributed to some food they ate, and that rarely does one attribute the illness to food they made at home, will inspectors be chasing after establishments that don't deserve to be scrutinized. Clearly, 60% of those inspected did not have significant issues.
Using those same resources, and having a designated line for complaints, would they have not found those 53 establishments, or even better, using those resources to fix issues in establishments before those issues led to someone becoming ill.
The financial costs of establishing and maintaining these systems were not provided in the HPR piece attached here, so it is hard to say if they are getting bang for the buck. If the cost is minimal, then it is no big deal, especially if they are using this to augment their current inspection system. But I am inclined to think that more of a direct approach to ensuring safety...regular on site inspections and requirements for establishments to have trained manager/employees.
Harvard Political Review
http://harvardpolitics.com/united-states/food-safety-numbers/
Food Safety in Numbers
By Advik Shreekumar
On March 23, 2013, the civic organization Smart Chicago launched an ambitious program to enhance the city’s food safety efforts: Foodborne Chicago. Using a mix of statistical techniques and computer science, Foodborne searches Twitter for complaints of food poisoning, then follows up with users and generates formal investigations. Chicago is not alone in these efforts; San Francisco, Boston, and New York City are all in the process of implementing similar initiatives to better enforce their health codes.
Foodborne Chicago and its sibling programs are bold attempts to modernize governance, harnessing the massive streams of information on social media sites. However, while these initiatives have the potential to dramatically improve public health, they also grant additional power to the companies holding the data. This, in turn, will challenge traditional notions of privacy and property.
In the Chicago initiative, using data from March 23, 2013 and November 10, 2014, they flagged 3,594 tweets as potential food poisoning cases. Of these tweets, they determined 419, roughly 12 percent, as likely cases. While not clearly stated if it is in the same time frame, they conducted 133 inspections and found that 40% of them had serious violations, or 53 establishments.
I guess I am supposed to think this is cool, but it just seems so backwards. Using resources to scour through people's comments that they post in a few seconds, it just seems a bit, passive. And knowing that foodborne illness can occur in any length of time, from minutes to days after eating a food, what is the chance that someone is going to know which food made them sick. Also considering that the occasional belly ache is often attributed to some food they ate, and that rarely does one attribute the illness to food they made at home, will inspectors be chasing after establishments that don't deserve to be scrutinized. Clearly, 60% of those inspected did not have significant issues.
Using those same resources, and having a designated line for complaints, would they have not found those 53 establishments, or even better, using those resources to fix issues in establishments before those issues led to someone becoming ill.
The financial costs of establishing and maintaining these systems were not provided in the HPR piece attached here, so it is hard to say if they are getting bang for the buck. If the cost is minimal, then it is no big deal, especially if they are using this to augment their current inspection system. But I am inclined to think that more of a direct approach to ensuring safety...regular on site inspections and requirements for establishments to have trained manager/employees.
Harvard Political Review
http://harvardpolitics.com/united-states/food-safety-numbers/
Food Safety in Numbers
By Advik Shreekumar
On March 23, 2013, the civic organization Smart Chicago launched an ambitious program to enhance the city’s food safety efforts: Foodborne Chicago. Using a mix of statistical techniques and computer science, Foodborne searches Twitter for complaints of food poisoning, then follows up with users and generates formal investigations. Chicago is not alone in these efforts; San Francisco, Boston, and New York City are all in the process of implementing similar initiatives to better enforce their health codes.
Foodborne Chicago and its sibling programs are bold attempts to modernize governance, harnessing the massive streams of information on social media sites. However, while these initiatives have the potential to dramatically improve public health, they also grant additional power to the companies holding the data. This, in turn, will challenge traditional notions of privacy and property.
Friday, December 12, 2014
Catered Office Party Is the Site of Staph Aureus Intoxication
Approximately 60 people became ill after attending an office party in Florida. About 25 were taken to the hospital. The catered event served turkey, ham, stuffing and green bean to some 700 people. The caterer was identified as Kitchen Divas, which from the website, appears to be a legitimate operation.
The illness appears to be Staphylococcus aureus intoxication, and one would guess the level of toxin formed in the food would be pretty high because of the short duration from the time the product was eaten to the point when people become ill, and the fact they had to cart people to the hospital.
If this is the case, it would mean that one of the foods served was drastically temperature abused.
It sucks when staff parties turn into 'staph' parties. We highlighted a similar event within the past month in North Carolina where more than a dozen postal workers become ill. Makes you reconsider attending your company's holiday party, doesn't it?
WKMG Local 6 Orlando
http://www.clickorlando.com/news/orange-county-fire-rescue-investigating-report-of-sick-people-in-office-building/30164136
Dozens sickened at office holiday party in Maitland
Officials say 30 taken to hospital for apparent food poisoning
Author: Shaun Chaiyabhat, Reporter, schaiyabhat@clickorlando.com
Michelle Dendy, ClickOrlando.com Web Editor, mdendy@clickorlando.com
Published On: Dec 10 2014 04:48:18 PM EST Updated On: Dec 12 2014 06:41:14 AM EST
MAITLAND, Fla. -
Authorities are investigating what caused nearly 60 people to fall ill at a large holiday party in a Maitland office building Wednesday afternoon.
Orange County Fire Rescue, Seminole County Fire Rescue and Winter Park Fire Department were called to the office building at 2301 Lucien Way roughly two hours after the building-wide catered luncheon.
The illness appears to be Staphylococcus aureus intoxication, and one would guess the level of toxin formed in the food would be pretty high because of the short duration from the time the product was eaten to the point when people become ill, and the fact they had to cart people to the hospital.
If this is the case, it would mean that one of the foods served was drastically temperature abused.
It sucks when staff parties turn into 'staph' parties. We highlighted a similar event within the past month in North Carolina where more than a dozen postal workers become ill. Makes you reconsider attending your company's holiday party, doesn't it?
WKMG Local 6 Orlando
http://www.clickorlando.com/news/orange-county-fire-rescue-investigating-report-of-sick-people-in-office-building/30164136
Dozens sickened at office holiday party in Maitland
Officials say 30 taken to hospital for apparent food poisoning
Author: Shaun Chaiyabhat, Reporter, schaiyabhat@clickorlando.com
Michelle Dendy, ClickOrlando.com Web Editor, mdendy@clickorlando.com
Published On: Dec 10 2014 04:48:18 PM EST Updated On: Dec 12 2014 06:41:14 AM EST
MAITLAND, Fla. -
Authorities are investigating what caused nearly 60 people to fall ill at a large holiday party in a Maitland office building Wednesday afternoon.
Orange County Fire Rescue, Seminole County Fire Rescue and Winter Park Fire Department were called to the office building at 2301 Lucien Way roughly two hours after the building-wide catered luncheon.
Monday, December 8, 2014
Hepatitis Outbreak in NJ Sends People Running to Get Vaccinated
A Hepatitis A infected kitchen worker at a New Jersey restaurant has caused hundreds to get vaccinated. However, at this point, the only person to be diagnosed is that employee.
CBS Philadelphia
http://philadelphia.cbslocal.com/2014/12/04/as-hundreds-try-to-avoid-become-sick-from-exposure-to-hepatitis-a-in-a-popular-nj-restaurant-health-officials-fear-2nd-person-has-the-virus/
Health Officials Rule Out Possible Second Case Of Hepatitis A In Hamilton Township, NJ
December 4, 2014 5:10 PM
By Cleve Bryan
HAMILTON Twp., NJ (CBS) – Fear of contracting hepatitis A drove hundreds of people to a vaccination clinic Thursday after learning a kitchen worker at Rosa’s Restaurant and Catering is severely ill from the virus and may have been contaminating customer’s food for weeks.
CBS Philadelphia
http://philadelphia.cbslocal.com/2014/12/04/as-hundreds-try-to-avoid-become-sick-from-exposure-to-hepatitis-a-in-a-popular-nj-restaurant-health-officials-fear-2nd-person-has-the-virus/
Health Officials Rule Out Possible Second Case Of Hepatitis A In Hamilton Township, NJ
December 4, 2014 5:10 PM
By Cleve Bryan
HAMILTON Twp., NJ (CBS) – Fear of contracting hepatitis A drove hundreds of people to a vaccination clinic Thursday after learning a kitchen worker at Rosa’s Restaurant and Catering is severely ill from the virus and may have been contaminating customer’s food for weeks.
Monday, November 17, 2014
Concession Stands at KC Professional Sports Stadiums Cited for Food Safety Issues
Health inspectors discovered a number of food safety issues when conducting inspections of the two professional stadiums in Kansas City.
Concession operations that are used infrequently (at least not every day) need to take into account that they have a flurry of activity for 4 to 6 hours and then are not used for days or weeks afterwards. Items that are not cleaned will sit around for days, attracting pests such as cockroaches or mice. Another issue they face is that the people who work there may be temporary workers or even volunteers. Getting these people up to speed on food safety fundamentals in an hour or so can be a challenge, especially if there is high turnover from event to event and/or there is lack of long term worries by the employee.
These issues can increase the risk that something will not be done correctly including improper clean-up after the event is over, or mishandling food during the event by the less-than-knowledgeable workers. In the end, this can make the chance of food contamination higher, resulting in consumers contracting foodborne illness or a poor health inspection. These will lead to bad publicity for the organization, even if that organization had no involvement in making the food. In this case, the KC Chiefs or Royals. Further, in light of the high food prices paid at these events, consumer backlash can be great, and revenue loss even greater (see attached story below).
It is important for any operations that operate temporary food events to have tight controls over handling and clean-up. Self-inspections during and after the event by facility managers is important in ensuring compliance.
Kansas City Star
http://www.kansascity.com/news/business/article3941505.html
Health inspections find problems at Arrowhead Stadium and Kauffman Stadium
By MARK DAVIS The Kansas City Star
11/14/2014 6:29 PM 11/14/2014 9:23 PM
Kansas City health officials were concerned and disappointed by conditions they found at Arrowhead and Kauffman stadiums during recent food safety inspections.
Reports itemized 37 critical violations of food safety among 26 concession stands and the main kitchens inside the two parks on Nov. 3, the Monday after the Kansas City Chiefs defeated the New York Jets.
Concession operations that are used infrequently (at least not every day) need to take into account that they have a flurry of activity for 4 to 6 hours and then are not used for days or weeks afterwards. Items that are not cleaned will sit around for days, attracting pests such as cockroaches or mice. Another issue they face is that the people who work there may be temporary workers or even volunteers. Getting these people up to speed on food safety fundamentals in an hour or so can be a challenge, especially if there is high turnover from event to event and/or there is lack of long term worries by the employee.
These issues can increase the risk that something will not be done correctly including improper clean-up after the event is over, or mishandling food during the event by the less-than-knowledgeable workers. In the end, this can make the chance of food contamination higher, resulting in consumers contracting foodborne illness or a poor health inspection. These will lead to bad publicity for the organization, even if that organization had no involvement in making the food. In this case, the KC Chiefs or Royals. Further, in light of the high food prices paid at these events, consumer backlash can be great, and revenue loss even greater (see attached story below).
It is important for any operations that operate temporary food events to have tight controls over handling and clean-up. Self-inspections during and after the event by facility managers is important in ensuring compliance.
Kansas City Star
http://www.kansascity.com/news/business/article3941505.html
Health inspections find problems at Arrowhead Stadium and Kauffman Stadium
By MARK DAVIS The Kansas City Star
11/14/2014 6:29 PM 11/14/2014 9:23 PM
Kansas City health officials were concerned and disappointed by conditions they found at Arrowhead and Kauffman stadiums during recent food safety inspections.
Reports itemized 37 critical violations of food safety among 26 concession stands and the main kitchens inside the two parks on Nov. 3, the Monday after the Kansas City Chiefs defeated the New York Jets.
Monday, September 29, 2014
Investigative Report on Foodborne Outbreak at Food Safety Conference in Baltimore
An investigation of an foodborne illness outbreak occurring at the Food Safety Summit's Conference in Baltimore this past April indicates that the cause of the illness was Clostridium perfrignens associated with the Chicken Marsala dish. In all, some 216 illnesses were reported with 146 reporting that they ate the Chicken Marsala dish.
While there was no smoking gun, there were a number of issues that may have led to the outgrowth of this sporeforming pathogen. As you know, spores of Clostridium perfringens will survive cooking, and if that product is temperature abused, the spores will germinate and the organism will multiply very rapidly.
The issues revolved around temperature measurements during holding of the food. The recommendations in the report provide good guidance for operations to prevent such outbreaks.
From the report:
http://dhmh.maryland.gov/docs/Outbreak%202014-119%20FINAL_with%20Attachments_v3.pdf
SUMMARY REPORT
OUTBREAK 2014-119
September 2014
Office of Infectious Disease Epidemiology and Outbreak Response
Prevention and Health Promotion Administration
Maryland Department of Health and Mental Hygiene
INTRODUCTION
On April 11, 2014, the Baltimore City 311 system received 3 reports of illness from attendees of Conference A. A 4th report was received on April 15. All of the reports were from conference attendees who also worked in the same building at another work location. The reporters stated that they, and several coworkers who also attended Conference A, became ill with diarrhea between April 8 and April 10. The attendees suspected that lunch served on April 9 was the source of the illnesses. All 4 reports were assigned in the 311 system to Baltimore City Health Department’s (BCHD), Bureau of Environmental Health, Environmental Inspection Services (EIS) Food Control Section. On April 16, BCHD, EIS identified that these reports were related and informed BCHD’s Office of Acute Communicable Diseases (ACD). An outbreak investigation was initiated on April 16 by BCHD. BCHD notified the Maryland Department of Health and Mental Hygiene (DHMH) Division of Outbreak Investigation on April 16. Subsequently, the response proceeded as a joint state‐local outbreak investigation.
While there was no smoking gun, there were a number of issues that may have led to the outgrowth of this sporeforming pathogen. As you know, spores of Clostridium perfringens will survive cooking, and if that product is temperature abused, the spores will germinate and the organism will multiply very rapidly.
The issues revolved around temperature measurements during holding of the food. The recommendations in the report provide good guidance for operations to prevent such outbreaks.
From the report:
Recommendations for event A and all event organizers and Caterer A and all foodservice facilities:1.) Ensure that internal food temperatures are measured at the conclusion of cooking and during the hot holding process.Maryland Department of Health
a. Temperatures should be taken while the food remains inside the hot holding cabinets at one hour intervals and from multiple locations of the food trays on different shelves.
b. Food handlers should record the range of temperatures (versus a single temperature) as observed on log sheets. Food must maintain 135°F at all times after cooking and prior to service.
c. Obtain representative (multiple sites, mix of locations on tray, such as center, corners, edges) temperature measurements of all food trays before serving time.
2.) Report immediately to management or the person in charge when any food temperatures are below the required holding temperatures.
3.) Corrective action, as specified in the facility’s approved HACCP plan, must be taken when food measures less than the 135°F critical limit.
4.) Maintain detailed temperature logs.
a. Retain detailed internal temperature logs of any cold and hot held food every hour for all locations and all serving lines;
b. Log both internal and external temperature readings for all refrigeration units every 2‐4 hours to ensure that potentially hazardous foods do not exceed regulated time and temperature requirements.
http://dhmh.maryland.gov/docs/Outbreak%202014-119%20FINAL_with%20Attachments_v3.pdf
SUMMARY REPORT
OUTBREAK 2014-119
September 2014
Office of Infectious Disease Epidemiology and Outbreak Response
Prevention and Health Promotion Administration
Maryland Department of Health and Mental Hygiene
INTRODUCTION
On April 11, 2014, the Baltimore City 311 system received 3 reports of illness from attendees of Conference A. A 4th report was received on April 15. All of the reports were from conference attendees who also worked in the same building at another work location. The reporters stated that they, and several coworkers who also attended Conference A, became ill with diarrhea between April 8 and April 10. The attendees suspected that lunch served on April 9 was the source of the illnesses. All 4 reports were assigned in the 311 system to Baltimore City Health Department’s (BCHD), Bureau of Environmental Health, Environmental Inspection Services (EIS) Food Control Section. On April 16, BCHD, EIS identified that these reports were related and informed BCHD’s Office of Acute Communicable Diseases (ACD). An outbreak investigation was initiated on April 16 by BCHD. BCHD notified the Maryland Department of Health and Mental Hygiene (DHMH) Division of Outbreak Investigation on April 16. Subsequently, the response proceeded as a joint state‐local outbreak investigation.
Friday, May 23, 2014
Using Yelp Reviews to Help Fight Foodborne Illness
A study was done to use Yelp, a restaurant review website, as a way to identify restaurants that may have caused foodborne illness. Investigators went through about 300,000 reviews using word identification software to identify roughly 500 that may have had an illness. From this, investigators further refined the list to 129, of which 27 individuals agreed to answer a survey.
Great? I am not seeing it that way.
No one will report unless that really feel the restaurant was truly at fault. In fact, a person reading the reviews and seeing a claim of illness could see if someone was truthful enough to actually report the illness to authorities....now that is something you would take that pretty seriously when reading reviews. I am sure that the review websites (Yelp, TripAdvisor, UrbanSpoon, etc) would be happy to help.
MMWR Report
http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6320a1.htm?s_cid=mm6320a1_e
Using Online Reviews by Restaurant Patrons to Identify Unreported Cases of Foodborne Illness — New York City, 2012–2013
Weekly
May 23, 2014 / 63(20);441-445
Cassandra Harrison, MSPH1,2, Mohip Jorder, MS3, Henri Stern3, Faina Stavinsky, MS1, Vasudha Reddy, MPH1, Heather Hanson, MPH1, HaeNa Waechter, MPH1, Luther Lowe4, Luis Gravano, PhD3, Sharon Balter, MD1 (Author affiliations at end of text)
While investigating an outbreak of gastrointestinal disease associated with a restaurant, the New York City Department of Health and Mental Hygiene (DOHMH) noted that patrons had reported illnesses on the business review website Yelp (http://www.yelp.com
) that had not been reported to DOHMH. To explore the potential of using Yelp to identify unreported outbreaks, DOHMH worked with Columbia University and Yelp on a pilot project to prospectively identify restaurant reviews on Yelp that referred to foodborne illness. During July 1, 2012–March 31, 2013, approximately 294,000 Yelp restaurant reviews were analyzed by a software program developed for the project. The program identified 893 reviews that required further evaluation by a foodborne disease epidemiologist. Of the 893 reviews, 499 (56%) described an event consistent with foodborne illness (e.g., patrons reported diarrhea or vomiting after their meal), and 468 of those described an illness within 4 weeks of the review or did not provide a period. Only 3% of the illnesses referred to in the 468 reviews had also been reported directly to DOHMH via telephone and online systems during the same period. Closer examination determined that 129 of the 468 reviews required further investigation, resulting in telephone interviews with 27 reviewers. From those 27 interviews, three previously unreported restaurant-related outbreaks linked to 16 illnesses met DOHMH outbreak investigation criteria; environmental investigation of the three restaurants identified multiple food-handling violations. The results suggest that online restaurant reviews might help to identify unreported outbreaks of foodborne illness and restaurants with deficiencies in food handling. However, investigating reports of illness in this manner might require considerable time and resources.
Great? I am not seeing it that way.
- People are not always truthful when writing reviews, especially if they had a bad experience. What a better way to exact revenge on a mean restaurant owner then to complain that you got ill from eating there. Could this explain the low level of people willing to answer a survey? Seriously, if you had gotten sick from eating at a restaurant, and then authorities asked me if you would answer a survey, I think most would be more than willing to provide some information.
- Competitors will also write fake reviews.
- People attribute illness to the last thing they ate, or an memorable event where they ate, but this is not necessarily what made them ill. Granted the survey tries to take this into account, but not may miss one way or the other.
- Yelp is just one of the review websites...so investigators would need to expand the search to include a number websites.
No one will report unless that really feel the restaurant was truly at fault. In fact, a person reading the reviews and seeing a claim of illness could see if someone was truthful enough to actually report the illness to authorities....now that is something you would take that pretty seriously when reading reviews. I am sure that the review websites (Yelp, TripAdvisor, UrbanSpoon, etc) would be happy to help.
MMWR Report
http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6320a1.htm?s_cid=mm6320a1_e
Using Online Reviews by Restaurant Patrons to Identify Unreported Cases of Foodborne Illness — New York City, 2012–2013
Weekly
May 23, 2014 / 63(20);441-445
Cassandra Harrison, MSPH1,2, Mohip Jorder, MS3, Henri Stern3, Faina Stavinsky, MS1, Vasudha Reddy, MPH1, Heather Hanson, MPH1, HaeNa Waechter, MPH1, Luther Lowe4, Luis Gravano, PhD3, Sharon Balter, MD1 (Author affiliations at end of text)
While investigating an outbreak of gastrointestinal disease associated with a restaurant, the New York City Department of Health and Mental Hygiene (DOHMH) noted that patrons had reported illnesses on the business review website Yelp (http://www.yelp.com
) that had not been reported to DOHMH. To explore the potential of using Yelp to identify unreported outbreaks, DOHMH worked with Columbia University and Yelp on a pilot project to prospectively identify restaurant reviews on Yelp that referred to foodborne illness. During July 1, 2012–March 31, 2013, approximately 294,000 Yelp restaurant reviews were analyzed by a software program developed for the project. The program identified 893 reviews that required further evaluation by a foodborne disease epidemiologist. Of the 893 reviews, 499 (56%) described an event consistent with foodborne illness (e.g., patrons reported diarrhea or vomiting after their meal), and 468 of those described an illness within 4 weeks of the review or did not provide a period. Only 3% of the illnesses referred to in the 468 reviews had also been reported directly to DOHMH via telephone and online systems during the same period. Closer examination determined that 129 of the 468 reviews required further investigation, resulting in telephone interviews with 27 reviewers. From those 27 interviews, three previously unreported restaurant-related outbreaks linked to 16 illnesses met DOHMH outbreak investigation criteria; environmental investigation of the three restaurants identified multiple food-handling violations. The results suggest that online restaurant reviews might help to identify unreported outbreaks of foodborne illness and restaurants with deficiencies in food handling. However, investigating reports of illness in this manner might require considerable time and resources.Friday, April 11, 2014
Pizza worker diagnosed with Hepatitis A potentially exposes thousands to the virus
A North Carolina Papa John's foodservice worker was diagnosed with Hepatitis A, this after he worked for about 2 weeks. During that time, some 2,400 orders were placed (at 4 people per pie, and each order was at least one pie, that could potentially mean about 10,000 people have been exposed).
There is a long delay from the time someone who is exposed with Hepatitis A until they see symptoms. And in this case, it took even longer from the time he had symptoms until the time he was diagnosed.
This worker had traveled overseas and probably contracted the disease during that trip.
It is important for those who have been exposed to get vaccinated, especially those who are more susceptible.
There is a long delay from the time someone who is exposed with Hepatitis A until they see symptoms. And in this case, it took even longer from the time he had symptoms until the time he was diagnosed.
This worker had traveled overseas and probably contracted the disease during that trip.
It is important for those who have been exposed to get vaccinated, especially those who are more susceptible.
A few interesting notes form the CDC website.
- Hepatitis A is a contagious liver disease that results from infection with the Hepatitis A virus. It can range in severity from a mild illness lasting a few weeks to a severe illness lasting several months. Hepatitis A is usually spread when a person ingests fecal matter — even in microscopic amounts — from contact with objects, food, or drinks contaminated by the feces, or stool, of an infected person.
- If you were recently exposed to Hepatitis A virus and have not been vaccinated against Hepatitis A, you might benefit from an injection of either immune globulin or Hepatitis A vaccine. However, the vaccine or immune globulin must be given within the first 2 weeks after exposure to be effective.
- The Hepatitis A virus is extremely hearty. It is able to survive the body’s highly acidic digestive tract and can live outside the body for months. High temperatures, such as boiling or cooking food or liquids for at least 1 minute at 185°F (85°C), kill the virus, although freezing temperatures do not.
- Some people get Hepatitis A and have no symptoms of the disease. Adults are more likely to have symptoms than children. If symptoms occur, they usually appear anywhere from 2 to 6 weeks after exposure. Symptoms usually develop over a period of several days. Symptoms usually last less than 2 months, although some people can be ill for as long as 6 months.
- Almost all people who get Hepatitis A recover completely and do not have any lasting liver damage, although they may feel sick for months. Hepatitis A can sometimes cause liver failure and death, although this is rare and occurs more commonly in persons 50 years of age or older and persons with other liver diseases, such as Hepatitis B or C.
- There are no special treatments for Hepatitis A. Most people with Hepatitis A will feel sick for a few months before they begin to feel better. A few people will need to be hospitalized. During this time, doctors usually recommend rest, adequate nutrition, and fluids. Alcohol [unfortunately] should be avoided.
- Anyone traveling to or working in countries with high rates of Hepatitis A should talk to a health professional about getting vaccinated. Hepatitis A vaccine is highly effective in preventing Hepatitis A virus infection. Protection begins approximately 2 to 4 weeks after the first injection. A second injection results in long-term protection.
Charlotte Observer
http://www.charlotteobserver.com/2014/04/10/4832499/officials-papa-johns-worker-contracted.html#.U0fpe6PD99A
Officials: Mecklenburg Papa John’s worker contracted hepatitis A
By Karen Garloch The Charlotte Observer
Posted: Thursday, Apr. 10, 2014
Modified: Thursday, Apr. 10, 2014
Mecklenburg County health officials are urging customers who ate food from a Papa John’s restaurant in the northeast part of the county from March 28 to April 7 to get a hepatitis A vaccine.
A worker at the restaurant, at 8016 Cambridge Commons Drive, became ill March 24 but wasn’t diagnosed until April 7 after he was hospitalized. The Health Department learned of his illness Wednesday, according to Health Director Dr. Marcus Plescia.
http://www.charlotteobserver.com/2014/04/10/4832499/officials-papa-johns-worker-contracted.html#.U0fpe6PD99A
Officials: Mecklenburg Papa John’s worker contracted hepatitis A
By Karen Garloch The Charlotte Observer
Posted: Thursday, Apr. 10, 2014
Modified: Thursday, Apr. 10, 2014
Mecklenburg County health officials are urging customers who ate food from a Papa John’s restaurant in the northeast part of the county from March 28 to April 7 to get a hepatitis A vaccine.
A worker at the restaurant, at 8016 Cambridge Commons Drive, became ill March 24 but wasn’t diagnosed until April 7 after he was hospitalized. The Health Department learned of his illness Wednesday, according to Health Director Dr. Marcus Plescia.
Wednesday, October 23, 2013
Reser's Recalls Salad Items Due to the Potential for Listeria Contamination
Update 10/26/13
Reser's is expanding the recall of chicken, ham and beef products to include all products produced between Sept 5 and Oct 9, 2013 in the Topeka KS facility.
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2013/recall-059-2013-release-expansion
Reser’s Fine Foods is recalling over 100,000 cases of refrigerated salads (including potato salad, cole slaw, pasta salad, chicken salad, tuna salad, and ham salad) as well as dips due to the potential to be contaminated with Listeria monocytogenes. There have been no reported illnesses, the contamination was discovered by testing conducted by the Canadian Food Inspection Agency, and from the USDA news release, it appears that FDA confirmed the presence of the pathogen on food contact surfaces in the manufacturing facility. The facility is located in Topeka, Kansas. Product was distributed in 27 different states.
The products were packaged under a number of brand names, and based on the package size, it appears that most of this product is destined for the food service / institutional channel. So if this is the case, there will be further handling by these foodservice providers and thus the potential for additional cross contamination issues within those operations. This is especially troublesome if these foodservice providers cater to high risk groups (elderly care facilities, etc).
FDA Recall Notice
Reser’s Fine Foods, Inc. Recalls Refrigerated Ready-to-Eat Products Due to Potential Health Riskhttp://www.fda.gov/Food/RecallsOutbreaksEmergencies/Recalls/default.htm
FOR IMMEDIATE RELEASE - October 22, 2013 - Reser’s Fine Foods of Beaverton, Oregon is recalling approximately 109,000 cases of refrigerated ready-to-eat products because it may be contaminated with Listeria monocytogenes. Listeria is an organism which can cause serious and sometime fatal infections in young children, frail or elderly people and individuals with weakened immune systems. Healthy people may suffer only short term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea. Listeria infection can cause miscarriages and stillbirths among pregnant woman.
Reser's is expanding the recall of chicken, ham and beef products to include all products produced between Sept 5 and Oct 9, 2013 in the Topeka KS facility.
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2013/recall-059-2013-release-expansion
Reser’s Fine Foods is recalling over 100,000 cases of refrigerated salads (including potato salad, cole slaw, pasta salad, chicken salad, tuna salad, and ham salad) as well as dips due to the potential to be contaminated with Listeria monocytogenes. There have been no reported illnesses, the contamination was discovered by testing conducted by the Canadian Food Inspection Agency, and from the USDA news release, it appears that FDA confirmed the presence of the pathogen on food contact surfaces in the manufacturing facility. The facility is located in Topeka, Kansas. Product was distributed in 27 different states.
The products were packaged under a number of brand names, and based on the package size, it appears that most of this product is destined for the food service / institutional channel. So if this is the case, there will be further handling by these foodservice providers and thus the potential for additional cross contamination issues within those operations. This is especially troublesome if these foodservice providers cater to high risk groups (elderly care facilities, etc).
FDA Recall Notice
Reser’s Fine Foods, Inc. Recalls Refrigerated Ready-to-Eat Products Due to Potential Health Riskhttp://www.fda.gov/Food/RecallsOutbreaksEmergencies/Recalls/default.htm
FOR IMMEDIATE RELEASE - October 22, 2013 - Reser’s Fine Foods of Beaverton, Oregon is recalling approximately 109,000 cases of refrigerated ready-to-eat products because it may be contaminated with Listeria monocytogenes. Listeria is an organism which can cause serious and sometime fatal infections in young children, frail or elderly people and individuals with weakened immune systems. Healthy people may suffer only short term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea. Listeria infection can cause miscarriages and stillbirths among pregnant woman.
Thursday, July 19, 2012
Employee Fired after Posting a Photo of Himself Standing on Food
This summary is not available. Please
click here to view the post.
Saturday, February 4, 2012
Salmonella and Taco Bell - CDC to release or not to release
CDC released the final report on a multistate outbreak of Salmonella Enteritidis which was associated with eating food from a Mexican-style fast food restaurant chain, Restaurant Chain A. This report, issued on January 19, 2011 (http://www.cdc.gov/salmonella/restaurant-enteriditis/011912/index.html) indicated that 68 individuals from 10 different states became ill from October, 2011 through November, 2011.
Much of the controversy now is that CDC or the FDA did not release the name of the restaurant which we now know is Taco Bell. It is not agencies’ policy to release the name of establishments when it is determined that the release of this information will have no impact on other people becoming ill. (http://abcnews.go.com/Blotter/hidden-outbreak-restaurants-stay-anonymous/story?id=15505386). Having been to many food safety conferences over the years where CDC and FDA presented case study reports, I have seen that they never state the name of the company involved in the case being presented.
On one side, I can see the value in not releasing this name. Often, the case is ongoing, so they need cooperation from the establishment. Additionally, releasing this information can have a huge financial impact on the company. We assume these investigations are air-tight, but that is absolutely the case. We just need to look at how tomatoes were wrongly blamed in 2008 when peppers were actually the source. In that salsa outbreak, the tomato industry was devastated. (http://www.bloomberg.com/apps/news?pid=newsarchive&refer=columnist_skrzycki&sid=agA9XKef6P20). In many investigations, the indictment of a food and associated producer is based on a statistical analysis without actual product testing, as was the case with Taco Bell.
On the other side, as a consumer, I want to know which establishments present a likely risk to me and my family. The fact that an given establishment is involved indicated that they have a insufficient food safety system. An added concern is the fact that there seems to be no clue as to the actual cause of the Salmonella contamination. So, to what degree do we look at this company and question whether they have a potential condition under control? In a statement, (http://blogs.ajc.com/business-beat/2012/02/02/taco-bell-salmonella-outbreak-remains-mystery/?cxntfid=blogs_business_beat) Taco Bell indicates that it is probably at the suppler level. Is that giving you any confidence in the safety of their food?
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