What is the Likelihood That Salmonella is On Your Chicken...or Beef...or Pork

USDA FSIS released their yearly sampling results that indicate the prevalence, or percent positive samples, for raw meat products.  As FSIS points out, "These calculations may vary significantly from the actual prevalence of the population, but FSIS cannot make a more precise calculation with the data currently available."  It is important to note that this does not evaluate the amount present, only if any are present.

Beef - In ground meat, Salmonella was present in just over 2% of the samples while pathogenic E. coli was present in 0.05% of samples.  While the prevalence of E. coli is low, there is still a risk of it being present, and considering the seriousness of the illness (and the fact that Salmonella could be present as well) it still remains important to cook meat to the proper temperature.

Pork - While there is extremely low to no risk for pathogenic E. coli, there is a higher risk of Salmonella being present in pork compared to beef.  For cuts, the prevalence of Salmonella is over 7%, but in comminuted pork meat (ground, stuff used in sausages), the prevalence is 22 percent.  Cook those brats to the right temperature.

Chicken - as the chicken moves from whole to parts to ground, the prevalence increases for both Salmonella and Campylobacter.   For whole chickens, there is a prevalence of 5.8% for Salmonella and 1.9% for Campylobacter.  In mechanically separated meat, the prevalence is almost 76% for Salmonella and 23% for Campylobacter.

Turkey - the stated prevalence is lower than that for chicken with whole birds at 0.56% for Salmonella and 0.16% for Campylobacter.  Much of difference between whole turkey and chicken may be due in part to how they are sampled, with a sponge being used for turkeys and a whole bird rinse used for chickens.

In the end, the risk is there, so it remains important to properly cook raw meat and poultry products.  And of course, to use a thermometer to verify.

Canadian Establishment Recalls RTE Meat Products Shipped to US after Positive Salmonella Tests

A Canadian establishment, is recalling approximately 1,076 pounds of ready-to-eat salami and speck products that may be adulterated with Salmonella  These items were produced in Canada and were shipped to distribution centers in California, Illinois, Michigan, New Jersey and New York. The problem was discovered when an FSIS sample of the ready-to-eat salami product was confirmed positive for Salmonella. There have been no confirmed reports of adverse reactions due to consumption of these products.

USDA FSIS Recall Notice
https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2017/recall-129-2017-release
Piller's Fine Foods Recalls Ready-To-Eat Salami and Speck Products due to Possible Salmonella Adulteration
Class I Recall 

129-2017
Health Risk: High 

Dec 16, 2017 

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

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

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

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

Enforcement of Rule for Ground Meat Logs Starts Oct. 1

 On October 1, USDA FSIS will begin enforcement of the rule requiring establishments and retail stores that grind raw beef for sale in commerce to maintain a log of the lot information on which raw materials were used to produce that ground meat.  Specifically:

1. The establishment numbers of the establishments supplying the materials used to prepare each lot of raw ground beef product; 
2. All supplier lot numbers and production dates; 
3. The names of the supplied materials, including beef components and any materials carried over from one production lot to the next; 
4. The date and time each lot of raw ground beef product is produced, and 
5. The date and time when grinding equipment and other related food-contact surfaces are cleaned and sanitized. 

  

FSIS Notice

http://www.fsis.usda.gov/wps/wcm/connect/931c84b3-cc2e-4a10-9108-806bfab661b0/75-16.pdf?MOD=AJPERES

UNITED STATES DEPARTMENT OF AGRICULTURE FOOD SAFETY AND INSPECTION SERVICE WASHINGTON, DC FSIS NOTICE 75-16 9/28/16 

NOTE: DO NOT IMPLEMENT THIS NOTICE UNTIL OCTOBER 1, 2016. 

Texas Firm Recalls Ground Meat Due to Complaint of Metal in Product

A Texas firm is recalling 60, 350 lbs of ground meat after a complaint was made from someone who found a piece of metal.  Unfortunately, the FSIS news release does not say what conditions, in addition to one complaint, were present to necessitate such a huge recall.  Were there more complaints logged in the companies consumer complain file, was there a non-conformance on metal detectors checks or grinder plate checks, or was there a noticeable metal issue in the facility?

Good reminder to have proper checks in place for metal.


FSIS Recall Notice
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2016/recall-071-2016-release
Sam Kane Beef Processors, LLC Recalls Ground Beef Products Due To Possible Foreign Material Contamination
Class II Recall 071-2016
Health Risk: Low Aug 10, 2016

FSIS Announces Online Posting of Location-Specific Food Safety Data

USDA / FSIS announced today that they will begin sharing information on food safety data specific to slaughter and processing facilities in the United States.

According to the news release:

• "Initially, FSIS will share information on the processes used at each facility, giving more detail than is currently listed in the searchable establishment directory, as well as a code for each facility that will make it easier to sort and combine future datasets by facility. Additionally, FSIS will release results for Listeria monocytogenes (Lm) and Salmonella in ready-to-eat (RTE) products and processed egg products."
• "On a quarterly basis, FSIS will then begin to share other datasets, including results for Shiga Toxin-producing Escherichia coli (STEC) and Salmonella in raw, non-intact beef products; results for Salmonella and Campylobacter in young chickens and young turkeys, comminuted poultry, and chicken parts; routine chemical residue testing data in meat and poultry products; and advanced meat recovery testing data."

This will be interesting.   How will fear mongers spin Salmonella data on social and mass media?  Yes, raw meat can have Salmonella and Campylobacter. 

 

 

FSIS Newsroom
http://www.fsis.usda.gov/wps/portal/fsis/newsroom/news-releases-statements-transcripts/news-release-archives-by-year/archive/2016/nr-071116-01
FSIS to Begin Posting Location-Specific Food Safety Data Online
Data Sharing Plan Will Promote Transparency for Consumers and Further Improve Food Safety at Meat and Poultry Facilities
Jul 11, 2016

Cooked Poultry Products Recalled Because of Foreign Material

Pilgrim's Pride is recalling 4.5 million pounds of cooked chicken products, institutional or foodservice packs, due to the potential for foreign matter.  The issue was initially identified by customer complaints received by the company, and after notifying FSIS, FSIS then identified additional consumer complaint issues.  No injuries have been reported.

The recalled product has the EST. 20728 posted, indicating the product came out of their Waco TX processing facility.  The period of time is 18months from August of 2014 to March of 2015.

This is a surprising amount of product in a very large time frame to be included in a Class 1 recall, especially considering there were no injuries reported.  This is the expansion of the April 7th recall that focused on institutional packs of chicken nuggets.



USDA Recall Notice
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2016/recall-027-2016-expanded
Pilgrim’s Pride Corp. Recalls Poultry Products Due To Possible Foreign Matter Contamination
Class I Recall 027-2016 EXP
Health Risk: High Apr 26, 2016

Listeria Control - What Will the FDA Guidance Look Like

Jennifer McEntire and Clay Detlefsen have written a nice article on Listeria monocytogenes control in food operations, comparing FSIS and FDA approaches to this point in time and suggesting what is to come with FDA guidance.

As we have seen with a number of recent recalls where product is recalled after test results come back positive, these facilities do not have good controls in place.  One can bet that FDA might be playing a heavier hand with facilities in light of these recall issues.

  

Quality Assurance and Food Safety

 http://www.qualityassurancemag.com/article/the-perplexing-challenge-of-lm-control/

The Perplexing Challenge of Lm Control

GMA Update - GMA Update

 

Are we heading toward a unified approach?

Bacon Fritters Recalled After One Complaint for Extraneous Plastic Piece

An Illinois company is recalling 25,000 lbs of bacon fritters due to a consumer complaint for a piece of plastic.  There have been no injuries and it seems to be one complaint.

Hopefully the piece of plastic was verified as coming from the plant and an investigation led to the conclusion that there is a good probability of more plastic being in product.  Otherwise, a knee-jerk reaction by an inspector can be costly.


FSIS Recall Notice
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2016/recall-016-2016-release
McCain Foods USA, Inc. Recalls Pork Products Due To Possible Foreign Matter Contamination
Class I Recall016-2016
Health Risk: HighFeb 12, 2016

Congressional and Public Affairs Benjamin Bell (202) 720-9113 Press@fsis.usda.gov

WASHINGTON, Feb.12, 2016 – McCain Foods USA, Inc., a Lisle, Ill. establishment, is recalling approximately 25,215 pounds of bacon fritters that may be contaminated with extraneous plastic materials, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The potato, egg, cheese, and bacon fritters were produced on Nov. 11, 2015. The following products are subject to recall:
1,681 cases bearing a batch code 1001487402 containing four 3.75-lb. plastic vacuum-packed packages containing “McCain EARLY RISERS Potato, Egg, Cheese & Bacon Fritters.”

The products subject to recall bear establishment number “EST. 18846” inside the USDA mark of inspection. These items were shipped to food service distributors in Arkansas, Florida, Iowa, Indiana, Illinois, Kansas, Maine, Oklahoma, Ohio, Texas, Tennessee, and Utah.

The problem was discovered after the firm received a consumer complaint and subsequently notified an in-plant FSIS inspector.