Pita Pal Foods, LP of Houston, TX has expanded their initial recall (posted on July 17) of hummus products to add a month more of production dates, now made between May 15, 2019 through July 11, 2019...originally May 30 to June 25. The recall is "due to concerns over Listeria monocytogenes, which was identified at the manufacturing facility (not in finished product) during an FDA inspection.
https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/pita-pal-foods-lp-recalls-various-hummus-and-dips-due-possible-health-risk-0
Pita Pal Foods, LP Recalls Various Hummus and Dips Due to Possible Health Risk
Showing posts with label hummus. Show all posts
Showing posts with label hummus. Show all posts
Friday, July 26, 2019
Monday, November 13, 2017
Hommus and Baba Ghannouj Recalled After FDA Finds Listeria in NH Processing Plant
A NH company is recalling hommus and baba ghannouj after FDA sampling discovered Listeria monocytogenes in the processing environment. "The production of the products have been suspended while FDA and the company continue to investigate the source of the problem."
Hommus and hummus are the same...which is chickpea paste mixed with olive oil, lemon juice, garlic and tahini. (Of course, this is different than humus which is fully decomposed organic matter used for improving planting soil.) Baba Ghannouj (aka baba ganoush) is made from mashed grilled eggplant mixed with olive oil, lemon juice, garlic and tahini. Both hummus and baba gannoush are the types of foods where Listeria is a risk for post process contamination.
FDA Recall Notice
https://www.fda.gov/Safety/Recalls/ucm584693.htm
Yorgo Foods Inc is Recalling Various Flavors of Hommus Because of Possible Health Risk
For Immediate Release
November 10, 2017
Hommus and hummus are the same...which is chickpea paste mixed with olive oil, lemon juice, garlic and tahini. (Of course, this is different than humus which is fully decomposed organic matter used for improving planting soil.) Baba Ghannouj (aka baba ganoush) is made from mashed grilled eggplant mixed with olive oil, lemon juice, garlic and tahini. Both hummus and baba gannoush are the types of foods where Listeria is a risk for post process contamination.
FDA Recall Notice
https://www.fda.gov/Safety/Recalls/ucm584693.htm
Yorgo Foods Inc is Recalling Various Flavors of Hommus Because of Possible Health Risk
For Immediate Release
November 10, 2017
Thursday, June 22, 2017
Hummus Product Recalled For Potential Listeria in Pinenut Topping
A TN company, House of Taller, is recalling hummus product with pine nut toppings after the pine nut topping after they were notified by the pine nut supplier that Listeria may be present on that ingredient. The supplier is HVF (Hudson Valley Farms) /Bedemco.
Recalled House of Taller product is under the Marketside label which is sold at Walmart, the Fresh Foods Market Artisan brand and Latana brand. (What qualifies something as artisan? Nothing really, just our next overused marketing label.)
FDA Recall Notice
https://www.fda.gov/Safety/Recalls/ucm563822.htm
House of Thaller Recalls Selected Pine Nut Hummus Products Because of Possible Health Risk
For Immediate Release
June 19, 2017
Recalled House of Taller product is under the Marketside label which is sold at Walmart, the Fresh Foods Market Artisan brand and Latana brand. (What qualifies something as artisan? Nothing really, just our next overused marketing label.)
FDA Recall Notice
https://www.fda.gov/Safety/Recalls/ucm563822.htm
House of Thaller Recalls Selected Pine Nut Hummus Products Because of Possible Health Risk
For Immediate Release
June 19, 2017
Sunday, November 20, 2016
Sabra Hummus Recalled Due to Listeria Discovery in Processing Facility
Sabra of Colonial Heights, VA is recalling hummus products, about 50 SKUs in all, after finding Listeria monocytogenes in their facility. The product being recalled is all product manufactured before November 8, 2016 (Coded “Best Before” date up through January 23, 2017). The statement says that product had not tested positive, but there is probably a concern of where they found it in the facility.
With what appears to be a shelf-life of 75 days, there is probably over 2 months of production potentially in the marketplace or in consumer's refrigerators. As a ready-to-eat product, there can be significant risk if the organism is present, so it is important to dispose of product.
According to the FDA investigation...."27 swabs of the processing environment that contained Listeria monocytogenes. Analysis by pulse-field gel electrophoresis (PFGE) revealed that one of the strains of Listeria monocytogenes found during the recent inspection matches a strain found in a retail product sample collected in 2015, indicating this strain of Listeria monocytogenes may be persistent in the production environment."
Sabra had another recall in 2015 when a positive product sample was found. Another company recalled hummus product in 2014. Finding the same Listeria strain in the environment is a concern, and especially the large number of samples.
FDA Recall Noticehttp://www.fda.gov/Safety/Recalls/ucm529967.htm
Sabra Dipping Company Issues Voluntary Recall Of Certain Hummus Products Because Of Possible Health Risks
For Immediate Release
November 19, 2016
With what appears to be a shelf-life of 75 days, there is probably over 2 months of production potentially in the marketplace or in consumer's refrigerators. As a ready-to-eat product, there can be significant risk if the organism is present, so it is important to dispose of product.
According to the FDA investigation...."27 swabs of the processing environment that contained Listeria monocytogenes. Analysis by pulse-field gel electrophoresis (PFGE) revealed that one of the strains of Listeria monocytogenes found during the recent inspection matches a strain found in a retail product sample collected in 2015, indicating this strain of Listeria monocytogenes may be persistent in the production environment."
Sabra had another recall in 2015 when a positive product sample was found. Another company recalled hummus product in 2014. Finding the same Listeria strain in the environment is a concern, and especially the large number of samples.
FDA Recall Noticehttp://www.fda.gov/Safety/Recalls/ucm529967.htm
Sabra Dipping Company Issues Voluntary Recall Of Certain Hummus Products Because Of Possible Health Risks
For Immediate Release
November 19, 2016
Saturday, April 11, 2015
Listeria Contamination of Ice Cream and Hummus - What Can Be Learned
As reported by the news, the Blue Bell Ice Cream facility that produced the ice cream with Listeria contamination had a stellar inspection. Surprising....no. Inspections are good for determining that procedures are being followed, the facility is clean, as well as other things that can be ascertained in a snapshot view of an operation, but low levels of contamination in these type of production facilities may not likely to be seen, and may even be hard for the facility to detect unless they were specifically looking...hard.
In many of the Listeria contamination issues we encounter, the issue is with post-lethality exposure of the product to the environment, or where the product receives no thermal treatment, but rather a wash (apples or cantaloupes). Listeria is a environmental pathogen that establishes itself in processing facility niches...in drains, in cooler air handling systems, in conveyor rollers, in washing flumes, and weighing equipment. A facility controls Listeria through good sanitation and verifies that cleanliness through monitoring the environment by environmental sampling/testing for Listeria.
But in the case of humus or ice cream, they are primarily closed systems. That is, after heating, the product is pumped through pipes, cooled to some degree, and filled. The product has little exposure to the external environment, except for perhaps open hoppers or at the filler. (This would not be a hazard of concern in hot filled product because the hot product provides lethal treatment all the way to the container).
Let's take a look at the hummus - Listeria issue. If you look at the process of making hummus (a video of the process, not Sabra, but probably similar), the opportunities for cross contamination are limited. Looking at this video, the facility may not look sterile, but it is more important however that the pipes, transfer hopper, and filler are clean and sanitized, and that there are no niches where Listeria could gain a foothold. Thus, the fact that this product was found to be positive for Listeria probably indicates this type of in-line contamination. If that is the case, then it could either be improper cleaning of the process lines after a contamination event, or some niche developed within the line or at the filler (worn or torn gaskets in the filler or in the pumps, etc). Under-processing could also be an issue, but at least with the hummus, if this were the case, the product would be subject to spoilage.
Because these are closed systems, many facilities do not focus their testing as much on Listeria in finished product. They may test finished product to verify the pasteurization process is working properly, using general plate counts such as APC or coliforms, and maybe even Salmonella. But these will probably not necessarily give an indication of Listeria contamination. If Listeria is tested in the finished product, it is probably done using a small sample size, unlikely to detect a low level contamination issue. As for environmental testing, again the focus would probably be on verification of cleanliness by using ATP (an indicator used for microorganisms) or even general bacterial counts such as APC (aerobic plate count). Listeria testing, if done in the environment, would probably focus on non-contact surfaces. The presence or absence of Listeria in areas such as the drain may not raise a flag for indicating a contamination issue in finished product.
There are many who avoid doing finished product testing to any great degree for organisms like Listeria. But this is the type of organism, if present in a niche within this type of closed system, can grow due to the product / process type and serve as an ongoing contamination issue. To eliminate such a contamination, proper cleaning and sanitizing are critical, along with the removal of any niches including replacing gaskets and seals, filling cracks, etc.
To detect low level contamination, small sized samples (25 gram) may not be sufficient to accomplish detection. Large size samples (300 gm or 375gm) composited over the production run, or focused at the end of the run will be better for detection of such an issue. Another method, often cited by our good friend Dr. Steve Goodfellow, is to collect waste samples for analysis. Waste sample analysis uses the drips and drops that accumulate on the floor or on the exterior of the equipment throughout the production run. These can provide a worst-case-scenario for product and can be useful in determining a contamination issue.
Swabbing potential in-line harborage sites may also be helpful. This would include pinch points, dead ends in pipes, gaskets, seals, and filler nozzles. The downside of this is that contamination may emerge until the process has been running for a number of hours.
These two events are a reminder that Listeria contamination can be an issue where there is little to no environmental exposure of the product, and that detection of low level of contamination can be an issue.
Note - This supposition is based upon general practice and may not reflect the actual practices of the facilities mentioned.
MySanantonio.com
http://www.mysanantonio.com/news/texas/article/Number-of-people-sickened-by-listeria-outbreak-6188629.php
Inspection found no problem at Oklahoma ice cream plant
By DAVID WARREN and JUAN A. LOZANO, Associated Press : April 9, 2015 : Updated: April 9, 2015 7:26pm
DALLAS (AP) — Days after a foodborne illness was linked to Blue Bell ice cream products, a state inspection of an Oklahoma plant later tied to the infection praised the facility for having no violations and doing a "great job," according to a copy of the inspection report.
Inspectors had no reason to check for listeria during the routine March 18 review as no problems were detected and the facility didn't have a history of issues linked to the illness, said Stan Stromberg, director of the food safety division for the Oklahoma Department of Agriculture, Food and Forestry..
In many of the Listeria contamination issues we encounter, the issue is with post-lethality exposure of the product to the environment, or where the product receives no thermal treatment, but rather a wash (apples or cantaloupes). Listeria is a environmental pathogen that establishes itself in processing facility niches...in drains, in cooler air handling systems, in conveyor rollers, in washing flumes, and weighing equipment. A facility controls Listeria through good sanitation and verifies that cleanliness through monitoring the environment by environmental sampling/testing for Listeria.
But in the case of humus or ice cream, they are primarily closed systems. That is, after heating, the product is pumped through pipes, cooled to some degree, and filled. The product has little exposure to the external environment, except for perhaps open hoppers or at the filler. (This would not be a hazard of concern in hot filled product because the hot product provides lethal treatment all the way to the container).
Let's take a look at the hummus - Listeria issue. If you look at the process of making hummus (a video of the process, not Sabra, but probably similar), the opportunities for cross contamination are limited. Looking at this video, the facility may not look sterile, but it is more important however that the pipes, transfer hopper, and filler are clean and sanitized, and that there are no niches where Listeria could gain a foothold. Thus, the fact that this product was found to be positive for Listeria probably indicates this type of in-line contamination. If that is the case, then it could either be improper cleaning of the process lines after a contamination event, or some niche developed within the line or at the filler (worn or torn gaskets in the filler or in the pumps, etc). Under-processing could also be an issue, but at least with the hummus, if this were the case, the product would be subject to spoilage.
Because these are closed systems, many facilities do not focus their testing as much on Listeria in finished product. They may test finished product to verify the pasteurization process is working properly, using general plate counts such as APC or coliforms, and maybe even Salmonella. But these will probably not necessarily give an indication of Listeria contamination. If Listeria is tested in the finished product, it is probably done using a small sample size, unlikely to detect a low level contamination issue. As for environmental testing, again the focus would probably be on verification of cleanliness by using ATP (an indicator used for microorganisms) or even general bacterial counts such as APC (aerobic plate count). Listeria testing, if done in the environment, would probably focus on non-contact surfaces. The presence or absence of Listeria in areas such as the drain may not raise a flag for indicating a contamination issue in finished product.
There are many who avoid doing finished product testing to any great degree for organisms like Listeria. But this is the type of organism, if present in a niche within this type of closed system, can grow due to the product / process type and serve as an ongoing contamination issue. To eliminate such a contamination, proper cleaning and sanitizing are critical, along with the removal of any niches including replacing gaskets and seals, filling cracks, etc.
To detect low level contamination, small sized samples (25 gram) may not be sufficient to accomplish detection. Large size samples (300 gm or 375gm) composited over the production run, or focused at the end of the run will be better for detection of such an issue. Another method, often cited by our good friend Dr. Steve Goodfellow, is to collect waste samples for analysis. Waste sample analysis uses the drips and drops that accumulate on the floor or on the exterior of the equipment throughout the production run. These can provide a worst-case-scenario for product and can be useful in determining a contamination issue.
Swabbing potential in-line harborage sites may also be helpful. This would include pinch points, dead ends in pipes, gaskets, seals, and filler nozzles. The downside of this is that contamination may emerge until the process has been running for a number of hours.
These two events are a reminder that Listeria contamination can be an issue where there is little to no environmental exposure of the product, and that detection of low level of contamination can be an issue.
Note - This supposition is based upon general practice and may not reflect the actual practices of the facilities mentioned.
MySanantonio.com
http://www.mysanantonio.com/news/texas/article/Number-of-people-sickened-by-listeria-outbreak-6188629.php
Inspection found no problem at Oklahoma ice cream plant
By DAVID WARREN and JUAN A. LOZANO, Associated Press : April 9, 2015 : Updated: April 9, 2015 7:26pm
DALLAS (AP) — Days after a foodborne illness was linked to Blue Bell ice cream products, a state inspection of an Oklahoma plant later tied to the infection praised the facility for having no violations and doing a "great job," according to a copy of the inspection report.
Inspectors had no reason to check for listeria during the routine March 18 review as no problems were detected and the facility didn't have a history of issues linked to the illness, said Stan Stromberg, director of the food safety division for the Oklahoma Department of Agriculture, Food and Forestry..
Thursday, April 9, 2015
Sabra Classic Hummus Recalled After a Retail Sample Tests Positive for Listeria
Sabra Dripping Company is recalling its hummus product after the Michigan Dept. of Ag reported a positive Listeria result from an item collected during their routine sampling. No illnesses have been reported. The recalled product is their Classic Hummus and come in varying sizes (10oz, 17oz, 30oz, and 32oz) and was distributed nationwide.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm441863.htm
Sabra Dipping Company Issues Nationwide Voluntary Recall of Select SKUs of Its Classic Hummus
Contact: Consumer: 888-957-2272
Media: Ilya Welfeld 201-478-6360 ilya@seymourpr.com
FOR IMMEDIATE RELEASE — April 8, 2015 — Colonial Heights, VA — Today Sabra Dipping Co., LLC announced that it is voluntarily recalling approximately 30,000 cases of its Classic Hummus due to possible contamination with Listeria monocytogenes. This measure is limited to five SKUs of Classic Hummus sold nationwide. To date, no other Sabra product is affected by this recall.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm441863.htm
Sabra Dipping Company Issues Nationwide Voluntary Recall of Select SKUs of Its Classic Hummus
Contact: Consumer: 888-957-2272
Media: Ilya Welfeld 201-478-6360 ilya@seymourpr.com
FOR IMMEDIATE RELEASE — April 8, 2015 — Colonial Heights, VA — Today Sabra Dipping Co., LLC announced that it is voluntarily recalling approximately 30,000 cases of its Classic Hummus due to possible contamination with Listeria monocytogenes. This measure is limited to five SKUs of Classic Hummus sold nationwide. To date, no other Sabra product is affected by this recall.
Friday, May 23, 2014
Hummus and Dip Products Recalled for Potential Listeria Contamination
A MA based company is recalling 14.000 pounds of hummus and dip products after the Texas Department of Health found Listeria during routine testing of one of the containers. Product was shipped to Target (Archer Farms brand), to Giant Eagle, and to Trader Joes. No illnesses have been reported.
Listeria is an organism that can become a hazard in these foods if controls are not in place. These products are most likely cold filled, and thus have post-lethality exposure. That is, after the product is processed, it is filled into containers. Environmental contaminates like Listeria, if present through the absence of control, can get into containers during this time. Because Listeria can grow at refrigeration temperatures, it can grow in the humus essentially from the time the product is shipped until the time the product is consumed.
Here again, we find a private label company having a negative impact on a larger brand, including Trader Joe's. The processor in the case, Lansal Inc, (d.b.a. Hot Momma's Foods) had bought a hummus filler two years ago for their MA facility (according to the MassLive.com release below).
http://www.fda.gov/Safety/Recalls/ucm398106.htm
Lansal, Inc. Voluntarily Recalls Hummus & Dip Products Due to Possible Health Risk
Contact: Consumer: (877) 550-0694 from 8:00A.M. to 8:00P.M.
Media: Mark Kretzinger (847) 288-9183 ext. 113
FOR IMMEDIATE RELEASE - May 19, 2014 - Prepared Foods manufacturer, Lansal, Inc.( d.b.a Hot Mama’s Foods), announced today that as a precaution it is voluntarily recalling approximately 14,860 pounds of hummus and dip products due to concerns about possible Listeria monocytogenes, an organism, which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals 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 women.
Listeria is an organism that can become a hazard in these foods if controls are not in place. These products are most likely cold filled, and thus have post-lethality exposure. That is, after the product is processed, it is filled into containers. Environmental contaminates like Listeria, if present through the absence of control, can get into containers during this time. Because Listeria can grow at refrigeration temperatures, it can grow in the humus essentially from the time the product is shipped until the time the product is consumed.
Here again, we find a private label company having a negative impact on a larger brand, including Trader Joe's. The processor in the case, Lansal Inc, (d.b.a. Hot Momma's Foods) had bought a hummus filler two years ago for their MA facility (according to the MassLive.com release below).
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm398106.htm
Lansal, Inc. Voluntarily Recalls Hummus & Dip Products Due to Possible Health Risk
Contact: Consumer: (877) 550-0694 from 8:00A.M. to 8:00P.M.
Media: Mark Kretzinger (847) 288-9183 ext. 113
FOR IMMEDIATE RELEASE - May 19, 2014 - Prepared Foods manufacturer, Lansal, Inc.( d.b.a Hot Mama’s Foods), announced today that as a precaution it is voluntarily recalling approximately 14,860 pounds of hummus and dip products due to concerns about possible Listeria monocytogenes, an organism, which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals 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 women.
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