Company Expands Recall of Salmon Product Due to Listeria

A NY based company, Euphoria Foods is expanding a recall issued on 9/24/19 to now include all lots of the Captain K tuna product.  The initial recall was only for the lot that tested positive, but like many Listeria recalls, it is found that additional lots must be recalled because the production facility had inadequate controls for Listeria.

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/euphoria-fancy-food-inc-recalls-capitan-k-salmon-fillet-due-possible-health-risk-update
Euphoria Fancy Food Inc Recalls “Capitan K Salmon Fillet” Due to Possible Health Risk Update
Summary
Company Announcement Date: October 02, 2019
FDA Publish Date: October 02, 2019
Product Type: Food & Beverages
Reason for Announcement: Listeria monocytogenes
Company Name: Euphoria Fancy Food Inc.
Brand Name: CAPITAN K
Product Description: Salmon slightly salted piece

Salmon Product Recalled After Product Tests Listeria Positive

Euphoria Fancy Food Inc of Brooklyn, NY is recalling its 7.05 oz packages of “CAPITAN K” salmon slightly salted pieces because they may be contaminated with Listeria monocytogenes.  The contamination was discovered after sampling by New York State Department of Agriculture and Market Food Inspectors and subsequent analysis by Food Laboratory personnel revealed the presence of Listeria monocytogenesin some 7.05 oz vacuum packages of “CAPITAN K” salmon slightly salted pieces.  Product was made in Russia. It appears to be a ready-to-eat product.

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/euphoria-fancy-food-inc-recalls-capitan-k-salmon-fillet-due-possible-health-risk
Euphoria Fancy Food Inc. Recalls “Capitan K Salmon Fillet” Due to Possible Health Risk
Summary
Company Announcement Date: September 20, 2019
FDA Publish Date: September 24, 2019
Product Type: Food & Beverages Fish
Reason for Announcement: Due to possible contamination with Listeria monocytogenes
Company Name: Euphoria Fancy Food Inc
Brand Name: Captain K
Product Description: Salmon slightly salted pieces

Smoked Salmon Recalled in Florida After Positive Listeria Testing

Seven Seas International USA, LLC of St. Petersburg, Florida is recalling its 4 oz. Biltmore Smoked Sockeye Salmon after routine sampling program by the Florida Department of Agriculture revealed that some of the finished product samples tested positive for Listeria.  The 4 oz. Biltmore Smoked Sockeye Salmon was distributed only in Florida by Publix Grocery stores.

According to the recall, only products with Production Code 41CM and a sell by date of 23rd May 2019 are subject to this recall.  According to the notice, "All subsequent production codes were tested and found not to contain the bacteria."

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/seven-seas-international-usa-llc-recalls-biltmore-smoked-sockeye-salmon-because-possible-health-risk
Seven Seas International USA, LLC Recalls Biltmore Smoked Sockeye Salmon Because of Possible Health Risk

Company Announcement Date: May 14, 2019
FDA Publish Date: May 15, 2019
Product Type: Food & Beverages
Fish Reason for Announcement: Food & Beverage Safety, Potential Foodborne Illness, Listeria
Company Name: Seven Seas International USA, LLC
Brand Name: Biltmore
Product Description:  Wild Smoked Sockeye Salmon

Raw Tuna Poke Kits Recalled After Retailer Sells Them Refrigerated Rather than Frozen

Aldi company is recalling raw tuna poke after its stores sold the product thawed rather than frozen.  The package states Keep Frozen.  Not sure how the retailer marketers missed that.

This tuna poke product is packaged raw chunks of tuna that are mixed with an enclosed flavor packet.  Product is kept frozen until the consumer is going to eat the product, at which time they thaw, mix in the flavor packet, and then immediately consume (hopefully).

There are a number of concerns when handling a raw fish product that will be consumed raw.  Thawing and holding not only increases the chance of spoilage, but can be an issue if Listeria is present.  Small levels of Listeria can grow on the product once thawed.  Also, non-proteolytic Clostridium botulinum is also a major concern, especially if the package is oxygen proof.  Lastly, histamine formation in the tuna can also be an issue (scombroid toxin).

This product is available from Amazon.  Crazy to think mailing this product which can be highly susceptible to issues once thawed.  This is a product I think I will just skip.  If I am going to eat raw tuna, it is going to be at a restaurant where control is more guaranteed.

https://www.fda.gov/Safety/Recalls/ucm613673.htm
ALDI Voluntarily Recalls AnnaSea Wasabi Ahi Poke Hawaiian Poke Kits and Limu Ahi Poke Hawaiian Poke Kits Due to Storage at Incorrect Temperature in Area Store
For Immediate Release
July 14, 2018

Cold Smoked Salmon Recalled for Clostridium botulinum Concern Due to Insufficient Salt Concentration

Seabear Company of Anacortes, Washington is  recalling 1,225/ 3 oz. units of Cold Smoked Wild Coho Salmon Lox, Gerard & Dominique Seafoods brand because it has the potential to be contaminated with Clostridium botulinum.  "The recall was initiated because the product's water phase salt testing below 3.5%. Labeling instructions state to freeze or refrigerate, once thawed they can be kept unopened in the fridge for up to 30 days. Because the water phase salt is under 3.5% the product must remain frozen until ready to consume. Keeping in the refrigerator after thawing in a reduced oxygen package has the potential to be contaminated with Clostridium botulinum."

The FDA Seafood Guidance Chapter 13 document provides information on this detailing a critical limit of 3.5.   Applicable sections below:

FDA Has Increased Number of Imported Shrimp Refusals

According to Seafood Source, the FDA has had an increase in the number of import refusals for shrimp in the month of January.    The issues were due to the presence of Salmonella while others were rejected for the presence of banned antibiotics.  

As stated in the article, many of these suppliers are on import alert which holds the import until the proper testing can be completed. Once a supplier is place on import alert, it can be very difficult to get off of that list.

Seafood Source
https://www.seafoodsource.com/news/food-safety-health/fdas-shrimp-import-refusals-rose-in-january
FDA’s shrimp import refusals rose in January
By Christine Blank

MA Firm Expands Recall of Smoked Fish Products After Further Testing

A Massachusetts firm is expanding its recall posted on December 13 after further testing of the environment and product.  According to the recall notice,  "The recall expansion was initiated as a result of environmental and product sampling conducted by the firm."   From this it seems that they did not have a good handle on Listeria in their environment, which for smoked seafood items, can be a real big deal.

FDA Recall Notice
https://www.fda.gov/Safety/Recalls/ucm589893.htm
Springfield Smoked Fish Expands their Recall of Smoked Salmon Because of Possible Health Risk
For Immediate Release
December 19, 2017

Frozen Raw Tuna Recalled After Positive Salmonella Test

Relish Foods, Inc., a Calif., seafood distributor, is voluntarily recalling raw frozen Newport brand tuna loins and steaks (5 to 8 lb. tuna loins, 3 to 5 lb. tuna loins, 6 oz. tuna steaks, and 4 oz. tuna steaks). The recall is the result of sampling by the FDA which revealed that the product has potential to contain the bacteria Salmonella.  Product was distributed in the western states to both retail and foodservice outlets.

https://www.fda.gov/Safety/Recalls/ucm582049.htm
Relish Foods, Inc. Recalls Frozen Tuna Loins Because of Possible Health Risk
For Immediate Release
October 24, 2017

Catfish Recalled Due to Illegal Antimicrobial Agent, Crystal Violet

A Louisiana company, Haring Catfish, is recalling catfish after USDA found high levels of  gentian violet, also known as crystal violet.  Crystal violet has been used in the past as an antimicrobial  having antibacterial, antifungal, and anti-parasitic properties, but has been discontinued for use in fish farms because it has been found to be carcinogenic.  According to an FDA bulletin - "CV [crystal violet] is readily absorbed into fish tissue from water exposure and is reduced metabolically by fish to the leuco moiety, leucocrystal violet (LCV).[4] Crystal violet is also mutagenic [along with malachite green, another dye that had been used for fish farms] and is not approved for use in aquaculture."


USDA Recall Notice
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2016/recall-060-2016-release
Haring Catfish, Inc. Recalls Siluriformes Fish Products Due To Possible Adulteration
Class II Recall 060-2016
Health Risk: Low
Jul 14, 2016

Smoked Seafood Processor Shut Down for Insanitary Conditions

A processor of 'high end' smoked seafood products was shut down for unsanitary conditions.  This came after 'a decade' of issues.  This facility's product was used by a number of notable restaurants and the facility had won some awards. (Company website).

Vacuum packaged smoked salmon is a pretty risky product if not done right.  First, it can be a Clostridium botulinum risk if not properly processed, which was one of the issues according to reports..  Listeria is also a risk if it contaminates the product in the time after smoking and before packaging.  The facility had that issue in the past which had resulted in a recall.

This seems to be a good brand to add to the 'do not eat' list.







Portland Press Herald
http://www.pressherald.com/2016/02/14/sullivan-harbor-farm-shut-down-for-seafood-safety-violations/
Maine seafood company shut down for food safety violations

Sullivan Harbor Farm in Hancock had been warned for more than a decade that its manufacturing of smoked salmon was unsanitary, the U.S. Justice Department says.
BY BETH QUIMBY STAFF WRITER
bquimby@pressherald.com | @QuimbyBeth | 207-791-6363

A high-end Hancock seafood company has been shut down for repeated unsanitary conditions and food safety violations, including manufacturing in the presence of rodent excrement, according to the U.S. Department of Justice.

CDC Report - 2014 Case of Ciguatera Toxin in Florida After Consuming Naturally Contaminated Black Grouper

In a CDC report, in 2014, a Florida woman contracted ciguatera fish poisoning after eating black grouper in a restaurant.  Five additional cases were also reported, also associated with black grouper from the same international supplier.

About 7 hours after eating black grouper, the woman experienced acute onset of neurological symptoms including paradoxical temperature perception (burning sensation like dry ice), paresthesias (tingling or pricking or “pins and needles”, in the peripheral nerves), extremity numbness, a metallic taste, nausea, vomiting, abdominal pain, diarrhea, arthralgia, and myalgia.

Ciguatera fish poisoning (CFP), occurs when predatory reef-dwelling fish harboring ciguatoxins is ingested.  Ciguatoxin is stable to both freezing or cooking.   The naturally occurring toxin originates in several dinoflagellate (algae) species.  That toxin accumulates in the meat of preparatory reef fish as they eat smaller fish that have eaten the toxic algae.
Morbidity and Mortality Weekly Report (MMWR)
http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6440a3.htm?s_cid=mm6440a3_e
Use of Surveillance Systems in Detection of a Ciguatera Fish Poisoning Outbreak — Orange County, Florida, 2014
Weekly
October 16, 2015 / 64(40);1142-4
Benjamin G. Klekamp, MSPH1; Dean Bodager, MPA2; Sarah D. Matthews, MPH1

Salmonella Cases from Raw Tuna Sushi in CA

Raw tuna used in sushi has been linked to 25 cases of Salmonella infection with most of the cases occurring in California.

By regulation, fish sold to be used for sushi, must be frozen for a set period of time to get rid of parasites, but this will not destroy bacterial pathogens such as Salmonella.  To prevent this, processors must utilize good handling techniques including sanitation.


LA Times
http://www.latimes.com/local/lanow/la-me-ln-raw-fish-sushi-linked-to-salmonella-outbreak-in-california-20150420-story.html
Raw fish linked to Salmonella outbreak in California
April 20, 2015
 Public health officials say raw fish could be responsible for Salmonella outbreak in California. (Anne Cusack / Los Angeles Times)
By Veronica Rocha contact the reporter

Raw tuna in sushi could be to blame for a Salmonella outbreak that has already sickened 25 people from California and elsewhere.

Catfish and USDA Regulations - The Issue of Unintended Consequences and The One Food Agency Solution

In a New York Times article, a case study of how unintended consequences of a regulatory change has challenged the catfish industry.  The catfish industry wanted protection against imports, and so asked to be regulated as part of the USDA inspection.  It is however, not working out as intended.

Looking at the proposals being made to transition food safety oversight to one agency, it is not the things considered that will be a challenge, but all of the unintended consequences that follow.

NY Times
http://www.nytimes.com/2015/03/21/us/catfish-farmers-seeking-regulation-to-fight-foreign-competition-face-higher-bills.html?_r=1
Catfish Farmers, Seeking Regulation to Fight Foreign Competition, Face Higher Bills

By RON NIXONMARCH 20, 2015

WASHINGTON — In 2008, faced with increased competition from Vietnam and China, catfish producers in the United States did the unthinkable: They asked for more regulation of their industry.

Congress concurred and agreed to move the inspection of foreign and domestically produced catfish from the Food and Drug Administration to a more rigorous program at the Agriculture Department. The process, however, has dragged on for nearly seven years.

Now, as the Obama administration prepares to finalize the inspection regulations, domestic catfish farmers may have received more than they bargained for, experts say.

More rigorous inspections could cost an already beleaguered industry millions of dollars to comply with the new regulations, potentially driving more catfish farmers out of the business and costing hundreds of jobs in the rural South, said John Sackton, a seafood industry analyst.

Eat Fish, the Benefit Outweighs the Risk

 FDA recently provided guidance that pregnant women, breastfeeding mothers and young children should be eating fish.  For many years, women have avoided eating seafood due to the potential for that seafood may contain Methylmercury. a neurotoxin that can be harmful to the brain and nervous system if a person is exposed to too much of it.  Of course, this could be a concern for child development.  FDA revised previous advise because the nutrients in seafood, namely the omega 3 fatty acids are really good for health - including brain function and cardiovascular health.

Now some fish are better than others in that some species are more likely to have higher amounts, so these fish should be avoided by high risk groups - Tilefish from the Gulf of Mexico, shark, swordfish, and king mackerel.

Eggs were once demonized because of cholesterol, but now we realize that they aren't bad.  So we see once again a balanced diet that incorporates a wide variety of foods is important.   It is important to evaluate the benefits as well as the risks, and make sure that we are not giving up a lot of food because we are afraid of a little of the bad.

 FDA News Release
http://www.fda.gov/Food/FoodborneIllnessContaminants/Metals/ucm393070.htm
Fish: What Pregnant Women and Parents Should Know
Draft Updated Advice by FDA and EPA

June 2014

The FDA and the EPA are revising their joint fish consumption Advice and Questions & Answers to encourage pregnant women, those who may become pregnant, breastfeeding mothers, and young children to eat more fish and to eat a variety of fish from choices that are lower in mercury. This is a DRAFT for which you may provide comment. Once finalized, it will replace the current advice which was issued in 2004.

Changing an Establishment's Name Does Not Rid a Facility of Listeria

A Brooklyn fish processing plant was ordered to shut down due to Listeria....Listeria that never seemed to go away, even after the established changed ownership.  However, according to this report, the new and old ownership failed to take sufficient corrective actions.

We have seen in numerous cases, that once Listeria gains a foothold in a facility, the best you can do is control it...and that takes a lot of work.  According to a prominent lawyer website report, FDA had found Listeria in the facility 48 times over a 6 year period...presumably the same strain.

Even used equipment can harbor Listeria for years.  To rid used equipment of Listeria,  intense detail cleaning is needed.  For a plant, detailed cleaning to the point of pathogen free can be a bit more difficult (drains, cracks in floors, etc).

Listeria is not the only pathogen that can be a problematic environmental pathogen.   In 2008, Mars Pet Food closed a facility after a restart failed after two recalls due to Salmonella.  It will be interesting to see if after the Sunland Food plant purchase, whether that facility will have ongoing issues.


Daily News

http://www.nydailynews.com/new-york/judge-shuts-brooklyn-fish-processing-plant-article-1.1740508
Judge shuts down Brooklyn fish processing plant
A federal judge has ordered the shutdown of Brooklyn fish processing plant New York City Fish, which has been plagued for years by life-threatening Listeria bacteria.
BY John Marzulli 

NEW YORK DAILY NEWS

Monday, March 31, 2014, 1:10 PM

A federal judge has ordered the shutdown of a Brooklyn fish processing plant that has been plagued for years by life-threatening Listeria bacteria.

Judge Roslynn Mauskopf stuck a harpoon in New York City fish, granting the government's request for a permanent injunction against the plant located on Chester St. in Brownsville, which distributes smoked salmon, mackerel and herring.

Food Fraud - Horse Meat, Seafood, Honey, etc

With the recent discovery of horse meat in beef sold in Europe, there is an increased awareness of food fraud, the illegal substitution of one food item for another for economic gain. In some cases, it is a straight substation, while in others, it is addition of a filler. In some cases, it may be removal. (Removal would be used when there is chemical that would otherwise render the product unusable such as the removing of antibiotics from honey).

 

While there are been minimal food safety risks to this point, it does raise concerns about traceability and even food defense. Certainly an exception to this was the melamine contamination of wheat gluten that was used in pet foods. In this case, the industrial chemical melamine was added to wheat gluten to increase the level of ‘detectable protein’.  

 

Last month an advocacy group reported that up to 1/3 of seafood sold in restaurants may be mislabeled. One interesting example was that the fish species Escolar was being labeled as white tuna. Problem is that Escolar is the Ex-lax of the seafood world and can result in explosive diarrhea when eaten in large quantities. 

 

Other products that are subject to food fraud include 

• Honey – one of the largest items to be subject to fraud. There is a worldwide network that supplies honey. Cheaper honey from China is often mixed in other countries to escape being labeled “From China”. Problems with Chineese honey – one is that it has been found to contain antibiotics. In other cases, it was diluted. http://www.theglobeandmail.com/technology/science/honey-laundering-the-sour-side-of-natures-golden-sweetener/article562759/  
• Juice Concentrate (Orange and apple)
• Olive Oil
• Milk
• Coffee
• Saffron

 

USP has a Food Fraud Database that links to numerous studies.

 

  

 

Food Fraud: Are Your Ingredients At Risk?

 Wed, 03/06/2013 - 2:17pm

 Lindsey Jahn, Associate Editor, Food Manufacturing

 

 Food fraud is on the rise across the globe, and it is impacting all forms of products — from milk and olive oil to seafood and beef. While some cases of food fraud are due to the efforts of unscrupulous processors, some honest food companies are unknowingly producing items containing fraudulent ingredients.

 

Europe’s meat industry has been in crisis mode since Ireland announced that at least one-third of frozen “beef” burgers produced in the country contained traces — or sometimes much more than traces — of horsemeat. Since then, horsemeat has been detected in many European meat products, from Ikea’s signature Swedish meatballs to prepared meals produced by Nestle.

  

So far, no horsemeat has been detected in the U.S. food supply. But the U.S. food industry is no stranger to other types of food fraud. The U.S. Pharmacopeial Convention (USP) maintains a Food Fraud Database which identifies cases of food fraud occurring in the U.S. The USP in January released its most recent update to the database, which added almost 800 new records of food fraud, increasing the total number of records published in the database by 60 percent.

  

Recalls for Lox, Sprouts and Crab Spread Due to Positive Listeria Tests

In the Northwest U.S. there is a recall for Lox (smoked salmon and cream cheese on a bagel) due the potential for Listeria contamination. http://www.fda.gov/Safety/Recalls/ucm337723.htm

This is related to the smoked salmon recall last week - http://www.fda.gov/Safety/Recalls/ucm337382.htm. Smoked salmon is a fully cooked, ready-to-eat food items that has a history of recalls due to Listeria. Listeria contamination becomes a risk in the post-process environment (after smoking) when there is exposure of the product during slicing and packing. 

Also in the northwest, a company is recalling its sprout products, wheatgrass, and pea shoots due to the potential for Listeria contamination. http://www.fda.gov/Safety/Recalls/ucm337785.htm

In the mid-Atlantic, Giant and Martin Supermarkets are recalling Gold Coast crab spread due to Listeria. http://www.yorkdispatch.com/ci_22506421/giant-recalls-crab-spread-fearing-listeria

In each of these cases, there have been no reported illnesses. The recalls were triggered due to finished product testing that yielded positive Listeria results.

CDC Report on Ciguatera Fish Poisoning in NY - 2010 to 2011

Wen discussing chemicals hazards in food, we often mention ciquatoxin, a natural toxin found in tropical predator fish such as grouper and barracuda. CDC’s MMWR (Feb 1, 2013), Ciguatera Fish Poisoning - New York, 2010-2011, is a case study that looks at 28 cases of ciguatera fish poisoning (CFP) in 28 individuals that occurred in a one year period, from August, 2010 to July 2011. 13 people became ill after eating barracuda, and 15 after eating grouper.

 

The toxin originates as a precursor in dinoflagellates (microalgae) which live in coral reef areas. These algae are eaten by smaller fish and the precursor toxin is converted to the toxic form. Predator fish such as barracuda, grouper, snapper, amberjack and surgeonfish eat these small fish, and over time, this toxin accumulates in the larger fish’s body. People eat these larger fish and then suffer the symptoms of CFP. “CFP is characterized by various gastrointestinal, cardiovascular, and neurologic symptoms. A prolonged period of acute illness can result, and the neurologic symptoms can last months, with variable asymptomatic and symptomatic periods.” Typical symptoms include diarrhea, abdominal cramps, dizziness, headache, faintness, nausea, vomiting and tingling in the extremities (fingers and toes).

Two interesting points made in this report:

• “CFP is considered a highly underreported illness, with only an estimated 10% of cases reported to health authorities (7). Increasing awareness among health-care providers might improve reporting and investigation. However, CFP prevention is complicated by difficulty in identifying high-risk fishing grounds and inadequate industry knowledge and compliance with the FDA seafood Hazard Analysis and Critical Control Point (HACCP) regulations.† Premarket testing of fish for CTX is not feasible because of the lack of rapid field methods and the sporadic distribution of toxic fish, even in endemic areas. Coordinated tracebacks of implicated fish by federal and state agencies to specific fishing grounds remains the primary strategy for managing CFP.”

• “This investigation demonstrates the value of CFP-implicated fish traceback along with updated information on emerging CFP risks, including new harvest areas and species. Prevention through education alone might be limited by seafood mislabeling.”

 

Ciguatera Fish Poisoning — New York City, 2010–2011

http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6204a1.htm?s_cid=mm6204a1_x

Weekly

February 1, 2013 / 62(04);61-65

During August 2010–July 2011, the New York City Department of Health and Mental Hygiene (DOHMH) received reports of six outbreaks and one single case of ciguatera fish poisoning (CFP), involving a total of 28 persons. CFP results from consumption of certain large, predatory, tropical reef fish that have bioaccumulated ciguatoxins (CTX). CFP is characterized by various gastrointestinal, cardiovascular, and neurologic symptoms. A prolonged period of acute illness can result, and the neurologic symptoms can last months, with variable asymptomatic and symptomatic periods. The first two outbreaks and the single case, involving 13 persons, were reported during August 6–September 13, 2010. DOHMH distributed a health alert in November 2010 requesting health-care providers be alert for CFP signs and symptoms. The health alert resulted in identification of 11 more cases that month and an additional two outbreaks involving four persons in July 2011. In comparison, only four CFP outbreaks, involving 21 persons total, had been reported in New York City (NYC) during the preceding 10 years (2000–2009). DOHMH's investigation revealed that 13 persons became ill after eating barracuda, and 15 became ill after eating grouper. Although specific and highly sensitive laboratory analyses can detect and confirm CTX in fish, no practical field tests are available for fish monitoring programs. CFP prevention depends on educating the public, seafood suppliers, and distributors about known CFP endemic areas and high-risk fish species. Traceback investigations of fish associated with outbreaks provide valuable information regarding fishing areas associated with CFP. Not all fish from CFP endemic areas are ciguatoxic, but persons who eat fish from endemic regions are at higher risk for CFP. If an illness is suspected to be CFP, public health authorities should be notified and informed of the case history for possible investigation and intervention measures.

CDC research shows outbreaks linked to imported foods increasing

The US currently imports about 16% of food consumed. For seafood, that figure is about 85%. Currently about 1% of imported food is checked by the FDA at the port of entry. Over a 5 year period (2005 to 2010), there have been 39 outbreaks and close to 2400 illnesses linked to imported foods.

While we get a glimpse of the risk associated with imported foods through outbreak reports, it is hard to really know the true extent. FDA has limited capabilities, especially with import analysis, although the Food Safety Modernization Act includes measures which will help support FDA.

Much of it comes down to making sure those who import those food products. Are they doing what they need to do to ensure their foreign suppliers have capable food safety systems in place? Are they conducting verification testing?

As consumers, we try to by local where we can, but there is still demand to have an assortment of fruits, vegetables and seafood year round. And do we do ourselves a disservice by forgoing these items just because it is from another county in that we are giving up important components of a healthy diet?

CDC research shows outbreaks linked to imported foods increasing
Fish and spices the most common sources
March 14, 2012

 http://www.cdc.gov/media/releases/2012/p0314_foodborne.html

 Foodborne disease outbreaks caused by imported food appeared to rise in 2009 and 2010, and nearly half of the outbreaks implicated foods imported from areas which previously had not been associated with outbreaks, according to research from the Centers for Disease Control and Prevention, presented today at the International Conference on Emerging Infectious Diseases in Atlanta.

Recalls - April 5, 2011

Industry News – PM
Turkey burger recall due to antibiotic-resistant Salmonella strain -
By Chris Scott on 4/5/2011 Meatingplace

The recall of Jennie-O frozen raw turkey burger products is due to the presence of Salmonella Hadar, a strain of the bacteria that is resistant to many commonly prescribed antibiotics.

The Centers for Disease Control is working with USDA's Food Safety and Inspection Service (FSIS) to identify any other illnesses that may be related to the recall, but have not yet been connected with it, according to documents posted on the CDC website.

Authorities are using DNA analysis to identify cases of illness linked to the outbreak, which has affected 12 people ranging in age from 1 year to 86 years old in 10 states. Jennie-O Turkey Store in Willmar, Minn., has recalled nearly 55,000 pounds of frozen raw turkey burger products mainly sold in Sam’s Club stores (See “Turkey burgers recalled on salmonella concerns related to illnesses,” on Meatingplace, April 4, 2011.)

Because the specific strain of Salmonella is resistant to antibiotics, the risk of hospitalization or being unable to treat the resulting illnesses is higher than instances of other outbreaks. The FSIS may also recall additional turkey products as it continues its investigation with the CDC and public health officials in all 10 states, according to the documents

For more information

http://www.cdc.gov/salmonella/hadar0411/040411/index.html

MB - This is a raw product that that is labeled to be cooked by the consumer before consumption. In the cases where illness has occurred, there would need to be a breakdown in consumer handling and preparation practices, either cross-contamination or undercooking. Since this Salmonella strain is resistant to antibiotics, it poses a bigger risk to those who become infected.


As seen with earlier outbreaks, people tend to undercook patties, especially frozen patties where it takes longer for heat penetration to occur into the center of the patty. And as is often done, there are many who rely on color rather than a thermometer for the end-point of the cooking process.



CERTAIN BULK AND PREPACKAGED RAW SHELLED WALNUTS MAY CONTAIN E. coli O157:H7 BACTERIA

Related alerts: 2011-04-04 | 2011-04-03

OTTAWA, April 3, 2011 - The Canadian Food Inspection Agency (CFIA) and Amira Enterprises Inc. are warning the public not to consume certain bulk and prepackaged raw shelled walnut products described below because these products may be contaminated with E. coli O157:H7.

All raw shelled walnuts sold from bulk bins, all package sizes and all lot codes / Best Before dates of the following raw shelled walnuts and products containing walnuts are affected by this alert. The affected products were available for purchase from January 1, 2011, up to and including April 4, 2011. The raw shelled walnuts are imported from the USA.

http://www.inspection.gc.ca/english/corpaffr/recarapp/2011/20110403e.shtml
http://www.marketwire.com/press-release/Public-Advisory-E-coli-Outbreak-1422244.htm

MB - The Canadian consumer advisory advises to cook the walnuts. Surely this opens the opportunity for cross contamination with a highly pathogenic organism. It may have better to advise individuals to throw-out all suspect product.



Salmonella numbers tied to RI bakery rise to 56

Associated Press - April 1, 2011 5:15 PM ET

PROVIDENCE, R.I. (AP) - Fifty-six people have reportedly fallen ill with suspected cases of salmonella amid an outbreak that may be linked to a Rhode Island bakery.

That's up from 39 people as of 3 days ago. The Rhode Island Department of Health said Friday that 26 of those who have reported illness have been hospitalized and 24 have laboratory-confirmed cases of salmonella.

A man in his 80s who had tested positive for salmonella died on March 23.

Officials say many of the affected people ate doughnut-like pastries called zeppoles (ZAY'-puh-luhz) made by DeFusco's Bakery in Johnston.

The pastries also were sold at other stores around the state and have been recalled. The bakery has voluntarily shut down until further notice.

Copyright 2011 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

MB - There must have been some heavy contamination in this bakery since this product is not one that would should allow for growth.



The Smokehouse LLC Recalls One Batch Of Portier Fine Foods Norwegian Smoked Salmon Because Of Possible Health Risk
FDA Release
Contact:
The Smokehouse
1-914-630-4788

FOR IMMEDIATE RELEASE - March 29, 2011 -The Smokehouse LLC of Mamaroneck, New York, is conducting a voluntary recall of PORTIER FINE FOODS Norwegian Smoked Salmon of various size packages including 4 oz., 8 oz., 16 oz. and random weight sizes, Batch Code 066 only, due to potential contamination with Listeria monocytogenes. Listeria monocytogenes is 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.

PORTIER FINE FOODS Norwegian Smoked Salmon with code 066 was distributed and sold on March 7, 2011 to retailers in NY, NJ, CT.

Batch Code 066 (represents Julian date of March 7, 2011) is located on a white label on the rear of gold boards, which are in clear, vacuum packed packages. This is the only batch code affected. The product was also labeled with an “EXPIRES ON” date of 3/21 (3/21/11). Since the product may be stored frozen, the likelihood exists that the affected code (066) may still be available in consumers’ homes.


Thomas Produce Recalls Jalapeno Peppers Because of Possible Health Risk

Thomas Produce of Boca Raton, FL, is recalling 320 boxes of Jalapeno Peppers because they have the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems.
Product: Jalapeno peppers from Thomas Produce
Distributed: Sold to distributors in Florida, New York, North Carolina, New Jersey, Minnesota, and Pennsylvania from 2/15/2011 to 2/18/2011.
Why: Possble Salmonella contamination
Illnesses reported: None
For more information: Contact Richard Wilson of Thomas Produce Company at 1-561-482-1111 Monday through Friday between 9 a.m. and 4:30 p.m. EST.