Colorado Establishment Recalls Ground Beef for E. coli O157:H7

Cargill Meat Solutions, a Fort Morgan, Colo. establishment, is recalling approximately 25,288 pounds of ground beef products that may be contaminated with E. coli O157:H7.  The problem was discovered on Aug. 22 by the establishment when they reviewed their records and determined that the product may be associated with product that was presumptive positive for E. coli O157:H7.

https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2018/recall-069-2018-release
Cargill Meat Solutions Recalls Ground Beef Products due to Possible E. coli O157:H7 Contamination 
Class I Recall 
069-2018 
Health Risk: High 
Aug 23, 2018 

Amazon Discusses Monitoring for Food Safety Issues and Conducting Recalls

An interesting read in Food Engineering Magazine on how Amazon scans consumer complaints for food safety issues and how the company handles recalls.  

With over 300 million customers worldwide, the company moves a lot of product.  And with that, there will be complaints.  But going through "16 million pieces of customer feedback per week, in more than 40 languages" to find issues is not easy.   In addition, there are postings on social media sites and product reviews. The company employs machine learning computer systems that go beyond keyword identification to understand "context, sentiment, and sentence structure."

For recalls, the company uses emails to contact customers  with instructions for return and if relevant, a refund.  The success rate with emails is stated as 68.8 percent of the messages sent were opened.
The company also quarantines inventory preventing the product from being shipped or reordered.  Then the company also removes inventory from the supply chain by returning or destroying products.

Food Engineering Magazine
https://www.foodengineeringmag.com/articles/97693-how-amazon-handles-food-safety-recalls
How Amazon handles food safety, recalls
Amazon VP Careltt Ooton explains how the company uses Natural Language Processing to scan customer feedback and constantly monitor for food safety issues
August 17, 2018
Crystal Lindell

Sandwich Purveyor Issues Another Recall After FDA Finds Listeria

Lipari Foods is recalling packaged premade sandwiches (turkey and cheese wedge) produced and packaged by the sister company JLM due to potential contamination of Listeria monocytogenes.  "This was brought to our attention by JLM after additional environmental testing initiated by the Food and Drug Administration following a previous recall returned positive test results for potential contamination of Listeria monocytogenes."  This previous recall occurred in July. 

FDA was probably keeping an eye on this operation after the last outbreak. 

https://www.fda.gov/Safety/Recalls/ucm617762.htm
Lipari Foods Issues Voluntary Recall of Premo Brand Turkey & Cheese Wedge Sandwiches Because of Possible Health Risk
For Immediate Release
August 21, 2018

This Week in Mislabeled Products - Week Ending August 18, 2018

Cookies Recalled After Undeclared Peanuts Found -  Marsee Baking is voluntarily recalling chocolate chip, ginger spice, and oatmeal raisin cookies sold at Café Yumm! restaurants because the cookies may contain undeclared peanuts.  The voluntary recall was initiated after discovering peanuts in a chocolate chip cookie before it was served. The voluntary recall includes all cookies in the event other batches and flavors may contain peanuts.

Ice Cream Recalled After Chocolate Ingredient Recalled for Peanuts - Salt & Straw Ice Cream is voluntarily recalling a limited number of its Chocolate Gooey Brownie pints because it may contain undeclared peanuts. The recall was initiated after receiving notification from the chocolate supplier, Pitch Dark Chocolate, that the chocolate chips used in the Chocolate Gooey Brownie may have had possible cross-contact with a peanut allergen.

https://www.fda.gov/Safety/Recalls/ucm617097.htm
Marsee Baking Issues Allergy Alert On Undeclared Peanuts In Cookies Sold At Café Yumm! Restaurants
For Immediate Release
August 15, 2018

Establishment Selling Smoothies (and "Home" Made Cooked Pork) Responsible for Salmonella Outbreak

Seven people in Washington state were infected with Salmonella after eating at Burien Fresh Smoothies.

A source of the Salmonella has not yet been identified, however, one major violation was observed - "Investigators found that the restaurant was serving cooked pork prepared at the restaurant owner's home, which is not an approved food safety practice. The restaurant was directed to immediately stop serving pork-based food items and to remove them from their menu."

This practice could be responsible if Salmonella was in the pork or on the packaging.  Could be that the smoothies used fresh produce that was not properly washed.  If he brought the pork from home, perhaps he bought the strawberries from Uncle Jimmy, who grew them in his garden fertilized with fresh manure.

King County (WA) Public Health Notice
https://kingcounty.gov/depts/health/communicable-diseases/disease-control/outbreak/burien-fresh-smoothies-2018-Aug.aspx
Salmonella outbreak associated with Burien Fresh Smoothies in Burien

Contamination Found in Cheese, Don't Worry, the Cheese is 15,000 Years Old

Researchers found remnants of cheese in an Egyptian tomb, dating about 13th century BC.  Along with the cheese, they found "peptides in the food sample suggest it was contaminated with Brucella melitensis, a bacterium that causes brucellosis. This potentially deadly disease spreads from animals to people, typically from eating unpasteurized dairy products. If the team’s preliminary analysis is confirmed, the sample would represent the earliest reported biomolecular evidence of the disease."

It is rumored that foodborne illness lawyers have been canvasing locals to see if they had very distant ancestors who may have fallen mysteriously ill as well as rooting through tombs to see if any mummies have the same pathogen markers.

ACS News Service Weekly PressPac: Wed Aug 15 12:58:45 EDT 2018
https://www.acs.org/content/acs/en/pressroom/presspacs/2018/acs-presspac-august-15-2018/worlds-oldest-cheese-found-in-egyptian-tomb.html

World’s oldest cheese found in Egyptian tomb

Cause Of Chipotle Outbreak is C. perfringens - Indicating Improper Food Handling Practices

A few weeks back, a Chipotle restaurant in Ohio was the site of a foodborne illness outbreak where 647 people were reported as being affected.  The cause of the outbreak was found to be Clostridium perfringens contamination, based on testing of those who became ill.  Investigators were not however, able to find the exact food source.

The fact it was a Clostridium perfringens outbreak is an indicator of a bad food handling practice.  C. perfringens becomes an issue when cooked food is held at an improper temperature (probably in the  80F and 110 range) for a long time.  For example...beef used in a burrito.  The meat is cooked, but spores of C. perfringnes survive.   Not a problem if meat is cooled rapidly and refrigerated or kept hot (>135F).  But if that meat is left out on the counter over night and then warmed for serving....boom.  The organism grows to high numbers (infectious dose >10E6, infects the person in high numbers, produces toxin in the gut, and then in about 16 hours..it is watery diarrhea and cramps for 12 to 24 hrs.   At that point, you are thinking #@$%! burritos.

When news was released, many thought it was Norovirus, which even a good facility can have an issue when a worker is a carrier but doesnt know..  But C. perfringens...that is just bad food handling practices.  A sign that a restaurant is not keeping an eye on the ball.  And with that many people ill, that means that there was a lot of product that was temperature abused.

The company announced that food workers will be required to do quarterly online training and assessment.  "The test is an "e-learning type module that all employees will be required to complete on a quarterly basis in addition to their daily food safety routines and annual food safety training," Chipotle spokeswoman Laurie Schalow told Business Insider on Thursday. The company also said Thursday it will retrain all employees on top food-safety priorities. The training will begin next week during employees' shifts at restaurants across the United States."

Meatingplace.com
http://www.meatingplace.com/Industry/News/Details/81187
Health officials identify pathogen in Ohio Chipotle outbreak
By Susan Kelly on 8/17/2018

Canada - Packaged RTE Baby Spinach Recalled After CFIA Detects Listeria

In Canada, Dole Fresh Vegetables Inc. is recalling of Dole brand Baby Spinach with Tender Reds from the marketplace due to possible Listeria monocytogenes contamination  This recall was triggered by Canadian Food Inspection Agency (CFIA) test results. The CFIA is conducting a food safety investigation, which may lead to the recall of other products.

http://www.inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2018-08-08/eng/1533739123858/1533739125149
Food Safety Warning - Dole brand Baby Spinach with Tender Reds recalled due to Listeria monocytogenes

This Week in Mislabeled Product - Week Ending August 11. 2018

"Country Favor Inc. of Maspeth, New York is recalling its 7 ounce packages of “Best Taste Brand Snack Ginger Sliced” food treats because they contained undeclared sulfites. The recall was initiated after routine sampling by New York State Department of Agriculture and Markets Food Inspectors and subsequent analysis by Food Laboratory personnel revealed the presence of sulfites in the 7 ounce package of “Best Taste Brand Snack Ginger Sliced” which were not declared on the label...... The consumption of 10 milligrams of sulfites per serving has been reported to elicit severe reactions in some asthmatics. Anaphylactic shock could occur in certain sulfite sensitive individuals upon ingesting 10 milligrams or more of sulfites. Analysis of the “Best Taste Brand Snack Ginger Sliced” revealed they contained 94.8 milligrams per serving."

https://www.fda.gov/Safety/Recalls/ucm616303.htm
"Country Favor Inc Issues Alert on Undeclared Sulfites in “Best Taste Brand Snack Ginger Sliced”
For Immediate Release
August 6, 2018

Who Knew? Think Twice Before Drinking from the Garden Hose

A news report from Hawaii where rat lungworm, a parasitic infection, can be spread when an infected snail, one of the parasite hosts, climbs into the garden hose and then one drink water from the hose.  Okay, this parasite is not common in the continental US, but is common in Hawaii and has been found in Louisiana and Florida.  That is not to say it can't make its way to other states, because while the one definitive host is the snail, the other definitive host is the rat.

Still, something to consider before taking that gulp of water from a hose that has been laying on the ground for weeks.....you never know what could have crawled in there.

From the CDC:

• "Angiostrongylus costaricensis is a parasitic nematode (worm) that resides in rodents and uses mollusks, such as slugs, as an intermediate host. Rats, such as the cotton rat, transmit the larvae through their feces. Slugs then ingest the larvae. Humans are accidental hosts of the parasite. The parasite is not able to complete its life cycle in humans and eventually dies in the abdomen.  "
•  "In humans, juvenile worms [can] migrate to the brain, or rarely in the lungs, where the worms ultimately die." 
• "Most cases of infection are diagnosed in Southeast Asia and the Pacific Basin, but the parasite has also been found in Australia, some areas of Africa, the Caribbean, Hawaii and Louisiana."  [It has also been found in Florida]. 
• "Very few cases have been reported in the continental United States. In 1993, a boy in New Orleans got infected by swallowing a raw snail “on a dare. ” The type of snail he swallowed isn’t known. He became ill a few weeks later, with muscle aches, headache, stiff neck, a slight fever, and vomiting. His symptoms went away in about 2 weeks, without treatment of the infection."

Local News
Health officials warn parents: Don't let your kids drink from the garden hose
By:
Terri Inefuku
Posted: May 12, 2017 03:44 PM HST
Updated: May 12, 2017 03:44 PM HST

Research - Norovirus Transmitted via Membrane-bound Clusters

NIH research found that the highly virulent stomach viruses such as Norovirus may be spread in membrane-bound clusters....think multipack.   We have normally thought the virus was spread as individual particles, but this research shows that the virus when excreted is like a horde of viruses traveling to the next gig in a party bus...via the fecal-oral route.  This protective membrane allows the virus to evade internal host systems and deliver a mob of viruses to the invasion site.

https://www.nih.gov/news-events/news-releases/nih-researchers-discover-highly-infectious-vehicle-transmission-viruses-among-humans

NIH researchers discover highly infectious vehicle for transmission of viruses among humans

FDA Investigation into E.coli Outbreak Linked to Romaine Lettuce Finds Cattle Feeding Operation as Potential Source

The FDA continues their investigation into the E. coli outbreak, but are looking at a Concentrated Animal Feeding Operation as a potential source.  This CAFO is stated as being able to hold up to 100,000 head of cattle.

E. coli and 100,000 pooping cattle....that may be a good place to be concerned about especially if there is access from that operation to the canal system.  But the release was short on information specifically the distances from the CAFO to the canal system, and then down to the farming area?  Can cattle ever get to the water?  Can rain water runoff make its way into the CAO? 

Had anyone raised a concern about the locale of the CAFO to the canal system?  Has anyone tested the water if there were a concern?  As a main component of produce safety, water quality and the potential for contamination should have been evaluated.  And as part of that, the potential contamination by farm animals should also have been evaluated.  While testing can be unreliable, a risk analysis of a nearby CAFO should have been undertaken.    But at this point, it is hard to glean this information that FDA has released.

In this outbreak, 210 were infected across 36 states with 96 hospitalizations and five deaths.  In a June 28th news release, FDA and CDC reported that the E. coli strain was found in the irrigation canal.

https://www.fda.gov/food/recallsoutbreaksemergencies/outbreaks/ucm604254.htm
FDA Investigating Multistate Outbreak of E. coli O157:H7 Infections Linked to Romaine Lettuce from Yuma Growing Region
August 6, 2018

FDA Provides Update of Cyclospora Outbreak Associated with McDonald's Salads

As of August 2, 2018, there have been a total of 395 laboratory-confirmed cases of Cyclospora infection reported in people who consumed salads from McDonald’s restaurants; the cases were reported by 15 states.   McDonald's immediately discontinued sales of the salads upon notification.

FDA found cyclospora in product packed by Fresh Express, but by the time the analysis was complete, the product had date-expired.  

Fresh Express recalled product that went to Caito Foods and thus the recall by that company.

https://www.fda.gov/Food/RecallsOutbreaksEmergencies/Outbreaks/ucm613513.htm

FDA Investigates Multistate Outbreak of Cyclospora Illnesses Linked to Fresh Express Salad Mix Served at McDonald’s

Pork Egg Rolls Recalled After Consumer Complaints of Foreign Material - Plastic

A Dallas, Texas establishment, is recalling approximately 10,385 pounds of heat treated but not fully cooked and not shelf stable pork egg rolls that may be contaminated with extraneous materials, specifically soft plastic.  The problem was discovered after the firm received two consumer complaints stating that a thin thread of plastic was found in the egg rolls product.

https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2018/recall-065-2018-release
Van Oriental Foods Inc. Recalls Pork Egg Rolls Due to Possible Foreign Matter Contamination
Class II Recall 

065-2018
Health Risk: Low 

 Aug 3, 2018

Ground Cricket Flour Good for Health?

Is ground cricket flour a food in your future?   There seems to be growing interest in cricket flour as a protein source and as a sustainable food.  And now there is some research to show it is good for health.  In a limited study, researchers compared a control group to a group fed cricket meal.  They saw "an increase in a metabolic enzyme associated with gut health, and a decrease in an inflammatory protein in the blood called TNF-alpha, which has been linked to other measures of well-being, like depression and cancer."

From the cricket flour web page, it takes about 5000 crickets to make a pound of cricket flour.  "Dried and roasted crickets contain an average of 55-70% protein by weight", and "includes all of the essential amino acids, B12, iron, calcium, Omega-3s and Omega-6s".  You can make cricket sausage,  cricket burgers, and cricket soup.

Is cricket flour supported by those who are against eating meat?  Interestingly, NO.  Crickets are freeze-dried to death...and then ground. (Everything but the chirp).

Are you ready to give it a try....well, you may take this advice as per a quote from a cricket - "When you meet temptation and the urge is very strong.  Give a little whistle! And always let your conscience be your guide."

Technology Networks
Eating Crickets could be Good for your Gut
News  Aug 06, 2018 | Original Story by Kelly April Tyrrell for the University of Wisconsin-Madison. 

The Botulism Outbreak(s) That Provided Impetus For Standardized Canning Procedures

An article in the Smithsonian magazine discusses the impact of a botulism outbreak in 1919 / 1920 that lead to the development of standardized procedures for canning.  These standardized procedures for processing and inspection were not initially federal regulation, but were a state regulation in California and an industry standard used by the National Canners Association.  Must of this was the basis for the federal regulation that came in the 1970's - the Low Acid Canned Food Regulation, which were also enacted after a series of issues related to canned salmon.

The 1919 / 1920 outbreak were there were close to 20 deaths had been associated with canned olives.  But there had been other cases throughout the first half of the twentieth century.  This link to the Califormia Dept of Health website on the the topic.

"From 1899 to 1949, there were 483 outbreaks of botulism reported in North America (the United States and Canada) involving 1,319 case patients and 851 deaths. Of these outbreaks, cases and deaths, 184 outbreaks, 416 cases, and 252 deaths were in California. Additionally, 40 deaths occurred in other states from products prepared in California. In 1919 alone, olives commercially canned in California caused 17 deaths (7 in Ohio, 5 in Montana and 7 in Michigan)."

"All of this was aggravated by sensational newspaper publicity. As a result, botulism became a reportable disease in November 1920. Also, on August 7, 1920, the State of California Board of Health (Board) adopted the first regulation of olive production requiring sanitation throughout the canning facility and a mandated thermal process (specified time and temperature in heating canned foods to render then commercially sterile). In 1920-21 some 20 deaths occurred from botulism linked to canned spinach produced in California. As a result, in April 1921, the Board adopted a resolution covering canning and sterilization of spinach specifying definite fill-in weights, cut-out weights, initial temperatures, and sterilization processes."

This is a good reminder for the restrictions on canning of low acid foods for commercial sale.

https://www.smithsonianmag.com/history/botulism-outbreak-gave-rise-americas-food-safety-system-180969868/
The Botulism Outbreak That Gave Rise to America’s Food Safety System

In late 1919 and early 1920, scientists and canners worked with the government to protect the public from the deadly toxin

This Week in Mislabeled Products - Week Ending August 3, 2018

Label Design Issue on Sausage - Star Natural Meats, LLC, an Astoria, N.Y. establishment, is recalling approximately 20,000 pounds of raw, non-intact pork sausage products due to misbranding and undeclared allergens - the  products contain milk and soy, known allergens, which are not declared on the product label. In addition, the products contain restricted ingredients, specifically sodium nitrite and sodium nitrate, which are not declared on the finished product label.  The problem was discovered on Aug. 3, 2018 by FSIS Inspection Program Personnel while conducting routine label verification tasks.

Label Missing Egg - Hostess Brands is voluntarily recalling certain lots of Cookies 'n Crème Brownies after the company became aware that the "Contains" statement on Hostess® Cookies 'n Crème Brownies does not list "egg" as an allergen. Although the ingredient list on the packaging identifies "egg" as an ingredient, the "Contains" statement, which is designed to further alert consumers of allergens in the products, does not include "egg".

Cross Contact of Milk Into Almond Milk??? HP Hood LLC is voluntarily recalling a limited number of half-gallon (1.89 L) cartons of refrigerated Vanilla Almond Breeze almond milk because the product may contain milk, an allergen not listed on the label.  There has been one report of an allergic reaction. Medical treatment or hospitalization was not required.

Label Mismatch - Sweet Earth Foods is initiating a voluntary recall of a limited amount of 8-ounce packages of Sweet Earth Aloha BBQ Quesadilla due to mismatched packaging, resulting in undeclared egg and milk allergens.  The product being recalled has Sweet Earth Aloha BBQ Quesadilla exterior packaging but incorrectly contains the Sweet Earth Mile High Quesadilla in an interior clear plastic wrapper that reads “MILE HIGH.” The ingredient statement on the exterior package applies to the Aloha BBQ Quesadilla and does not identify eggs and milk, which are in the Mile High Quesadilla.  Sweet Earth is investigating this incident while working with the U.S. Food & Drug Administration to implement this voluntary recall. Sweet Earth was first notified of the mismatched packaging through a consumer contact.


https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2018/recall-066-2018-release
Star Natural Meats, LLC Recalls Raw Pork Sausage Products due to Misbranding and Undeclared Allergens
Class I Recall
066-2018
Health Risk: High
Aug 3, 2018

Chipotle's Rocked by Another Food Safety Incident

Chipotle's food safety issues are back in the news as an outbreak has led the company to shut down its store in Powell Ohio.  While there were initially 2 cases reported, an online food illness reporting website has stated that they received over 100 reports representing 177 ill.  In a report issued later, health district officials are said to have received over 400 complaints.  Symptoms from one person include "diarrhea. severe abdominal pain, nausea, headaches and hot and cold flashes".

With this news, the company's stock price dropped by roughly 8%

CNBC
https://www.cnbc.com/2018/07/31/chipotles-new-management-still-has-the-old-problem-food-safety.html
Chipotle's new management still has the old problem: Food safety

• Chipotle shares sank more than 7 percent on reports of a foodborne illness outbreak in Ohio.
• While analysts have maintained their confidence in the brand, keeping outperform ratings and even upgrading the stock, it seems that investors remain queasy.
• This is CEO Brian Niccol's first food safety incident with the company since he began his term in March.

Sarah Whitten | @sarahwhit10
Published 1:48 PM ET Tue, 31 July 2018  | Updated 22 Hours Ago

Cereal Facility Issued Warning Letter for Inadequate Salmonella Control

FDA issued Kerry Inc a warning letter for their Illinois cereal facility after FDA testing found Salmonella and an FDA audit found that the facility had found numerous Salmonella positive environmental samples.  The FDA ruled that the product was "was prepared, packed or held under insanitary conditions whereby it may have been rendered injurious to health".  This is a very interesting case study for product that was most likely used as an ingredient in further processing.

One of major issues was the Salmonella positive samples. From the report:  " Between September 29, 2016 and May 16, 2018, you repeatedly found Salmonella throughout your facility, including in cereal production rooms. During this time period, you had 81 positive Salmonella environmental samples and 32 positive Salmonella vector samples (samples taken in response to finding a positive on routine testing), including four Salmonella (b)(4) samples in the cereal coating room and one Salmonella (b)(4) sample in the cereal (b)(4) room (Line (b)(4)). Further, you had repeated findings of other Salmonella species in some production lines and rooms used for the manufacture of cereal. These repeated findings of Salmonella in your environment should have resulted in a reanalysis of your food safety plan as required by 21 CFR § 117.170(b)(4) and the identification of contamination of RTE cereal with environmental pathogens as a hazard requiring a preventive control (i.e., sanitation preventive control).

 A summary of the points made in the warning letter:

1. The hazard analysis of RTE cereal process did not list environmental pathogens when the finished product was exposed to the environment prior to packaging. This was especially concerning since the facility did find Salmonella in the environment
2. Environmental controls to prevent Salmonella were not implemented sufficiently to control Salmonella. FDA found Salmonella in the processing environment as well as the facility found Salmonella.
3. Corrective actions were not properly implemented to get rid of Salmonella. There were no steps taken to remove the root cause of the Salmonella from the enviromet. Basically, a root cause analysis was not completed even though Salmonella was constantly being found.
4. Sanitation controls were not verified. The company did not follow its own SOP for environmental monitoring

There was no further information regarding the facility, but as an ingredient manufacturer, it is likely that this cereal product is made for use as an ingredient  in foods that will be further processed.   Perhaps this is why a less-than-sufficient effort.  Regardless, 1) FDA viewed this as an RTE product and that may have been difficult to convince otherwise - including providing notice to customers 2) the company should have included it in the hazard analysis, and 3) a better effort should have been made in controlling it.

FDA Warning Letter
https://www.fda.gov/ICECI/EnforcementActions/WarningLetters/ucm615073.htm
Kerry Inc 7/26/18

Date-Expired Salads Recalled for Cyclospora

USDA FSIS issued a health alert for beef, pork and poultry salads made by Caito Foods due to potential contamination with Cyclospora.  "The problem was discovered when Caito Foods LLC received notification from their lettuce supplier, Fresh Express, that the chopped romaine that is used to manufacture some of their salads and wraps was being recalled."

According to the warning, "The beef, pork and poultry salad and wrap items were produced between July 15 to 18, 2018, with the either “Best By,” “Enjoy by,” Best if Sold By” or “Sell By” dates ranging from July 18 through July 23, 2018."

It is important to note that this product is past its shelf-life.  While FSIS is concerned about someone storing the product past the shelf-life, one would guess that after an extra week, it is probably less than good.  And if someone had eaten product and had become ill, or becomes ill, this notice is out there.  So while we understand the need for recalling expired product, the problem is that unless you read into the notice, you don't see that this was expired product.

FSIS Issues Public Health Alert for Beef, Pork and Poultry Products due to Concerns about Contamination with Cyclospora 
Link

This Week in Mislabeled Product - Week Ending 7/29/18

Wrong Label Placed on Tea - A Minnesota firm  is recalling Roasted Chestnut loose leaf tea, because it may contain undeclared almonds.  The recall was initiated after it was discovered that this product containing almonds was distributed in packaging that did not reveal the presence of almonds. Subsequent investigation indicates the problem was caused by a temporary mistake in the company's production and packaging processes

https://www.fda.gov/Safety/Recalls/ucm615023.htm
TeaSource Issues Allergy Alert on Undeclared Almonds in Product
For Immediate Release
July 26, 2018

Sandwiches Recalled After Company's Testing Program Detects Listeria

Lipari Foods, based in Michigan, is recalling pre-made sandwiches due to the potential to be contaminated with Listeria.  The testing was done by the company's fresh food manufacturing company, JLM Manufacturing, which was where the product was packed.  Product was packed underd the Premo and Fresh Grab labels.  Product was packed on the 17th of July and has an expiration date of August 8 (3 weeks..eww).

There have been no reported illnesses.

Currently, there is just one product day recalled.  So it will be interesting to see whether this follows the normal path these Listeria-related recalls go...that is, the recall is expanded because regulators find that there was inadequate control and more than one day's production may be implicated.


https://www.fda.gov/Safety/Recalls/ucm615055.htm
Lipari Foods Issues Voluntary Recall of Premo Brand & Fresh Grab Turkey & Swiss Submarine Sandwiches Due to Potential Contamination of Listeria Monocytogenes
For Immediate Release
July 28, 2018

Should We Care About Food Product Standards of Identity?

A news release from FDA discussed the need to review and modernize the 'standards of identity' for food products, specifically in this case, dairy products.  With all of the FSMA regulations in addition to responsibility for drugs, food product 'standards of identity' just don't seem to be that much of a priority.  But should they be?

The standard of identity are used "in an effort to promote honesty and fair dealing for the benefit of consumers, the FDA is authorized to establish by regulation, a common or usual name, a reasonable definition and standard of identity, a reasonable standard of quality, and reasonable standards of fill of the container for any food"  (NDSU Law).  So it says what a product is so that when you buy it, you know what it is.  If you buy grape jelly, you are getting what is considered grape jelly.

One of the big issues has been related to milk.  From the FDA release, one of the primary issues is "plant-based foods that are being positioned in the marketplace as substitutes for standardized dairy products. Many of these plant-based foods use traditional dairy terms (e.g., milk, yogurt, cheese) in the name of the product. For instance, we’ve seen a proliferation of products made from soy, almond or rice calling themselves milk. However, these alternative products are not the food that has been standardized under the name “milk” and which has been known to the American public as “milk” long before the 1938 Federal Food, Drug, and Cosmetic Act (FD&C Act) was established. In addition, some of these products can vary widely in their nutritional content – for instance in relation to inherent protein or in added vitamin content – when compared to traditional milk."

Basically, soy milk or rice milk is not really milk.  Milk is collected lactation from animals.  Soy beans don't have mammary glands. It's not milk, it is expressed bean juice.  So is this an issue?  Well, it can be because some people don't understand that milk and bean juice don't have the same nutritional parameters.  Just being white doesn't make it milk.    FDA used a few cases to demonstrate this issue, in one "case reports show that feeding rice-based beverages to young children resulted in a disease called kwashiorkor, a form of severe protein malnutrition. There has also been a case report of a toddler being diagnosed with rickets, a disease caused by vitamin D deficiency, after parents used a soy-based alternative to cow’s milk".

I like standards of identity. I like the structure that it creates within the marketplace.   Marketing people don't because they can blur the lines and make something seem to be what it's not.  If people took time to understand, that would be one thing.  But some out there do not.

For the most part, many of the standards in place have been there for decades.  This is not to say they should remain constant, but certainly there should be on ongoing review process to say what a given food is, and what it is not.

Take bacon as an example.  Bacon should be from an animal.  I am fine with turkey bacon, but eggplant bacon....no. 

FDA News Release
https://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm614851.htm
Statement from FDA Commissioner Scott Gottlieb, M.D., on the process FDA is undertaking for reviewing and modernizing the agency’s standards of identity for dairy products
For Immediate Release
July 26, 2018

Developing A Food Defense Plan - Meeting Compliance Requirements in the FSMA Rule on Preventing Intentional Contamination

Penn State Extension
https://extension.psu.edu/developing-a-food-defense-plan

Developing a Food Defense Plan 

Meeting Compliance Requirements in the FSMA Rule on Preventing Intentional Contamination

The Food Safety Modernization Act, or FSMA, has 7 primary rules that have been enacted with a goal of improving food safety in the US.   The next FSMA rule with compliance dates on the horizon is the food defense rule which focuses on the prevention of intentional contamination.  This FDA rule, “Mitigation Strategies to Protect Against Intentional Adulteration”, or ‘IA’ rule, was finalized in May of 2016 with compliance is slated to begin next year.  The IA rule applies to food companies registered with the FDA who are involved in the production, transport, storage, or distribution of food for sale to the public.   Large companies, defined as having 500 or more employees, must comply by July 26th of 2019, while small companies’ compliance date is a year later, July of 2020.  Very small businesses, having less than $10,000,000 in annual sales, are exempt, but have to be able to demonstrate that they are classified as a very small company.

The goal of this rule is for companies to establish control measures to prevent or minimize the risk that a person or group intentionally contaminates food with the intent of public harm.    Intentional contamination includes 1) tampering, the intentional modification of a product in a way that would be harmful to the consumer, 2) terrorism, contamination by domestic or foreign aggressors for political or ideological reasons, and 3) contamination by disgruntled employees who may have a personal vendetta or have been bribed or manipulated by an outside source.

Savory Jellies and Jams are the Rage, But There Can be a Botulism Concern

Savory jams and jellies are trending...showing up as condiments in upscale restaurants, on cooking shows, and of course, on numerous websites with recipes for home preparation.  But as was seen last month in Denmark, there is a botulism risk.  In this case, nine people became deathly ill after consuming savory jelly product.

The issue is that many of the recipes are not scientifically validated, that is, tested to ensure safety.  The issue comes in when these items may not be shelf-stable but people treat it like a jam or jelly they buy from the store.  In these items, the savory component is of neutral pH, and if not properly acidified or preserved in some other way, that component within the jelly matrix can support the growth of Clostridium botulinum, the causative agent of botulism poisoning.  The savory component could also cause the overall pH to rise as well, again, allowing growth of C. botulinum.   The boiling process used in making the jam or jelly does not eliminate the spores of this bacterium, and when he product is left at room temperature, the spores germinate, and this bacterium then grows within the savory particulate.

So unless one is following approved recipes, such as the ones from the Center for Home Food Preservation, it is important to store your concoction at refrigeration temperature - from the time it is made until it is all used.  A additional concern then arisies when gifting this homemade item to a friend...they must be informed of the need to store in the refrigerator, even if not yet opened.

Food Safety News
http://www.foodsafetynews.com/2018/07/danish-botulism-outbreak-traced-to-homemade-savory-jelly/#.W1s-nE3rt9A
Danish botulism outbreak traced to homemade savory jelly 
By Joe Whitworth | July 26, 2018

Homemade savory jelly caused an outbreak of foodborne botulism in Denmark last month, according to the Statens Serum Institut (SSI).

Is Exposure to the Parasite Taxoplasma Gondii Linked to Entrepreneurial Individuals.

A study was recently published to look at a determining a correlation between whether a person has  Taxoplasma antibodies and career path, specifically majors that have an emphasis in ‘management and entrepreneurship' over other business-related emphasis as well as looking at business professionals and their chosen profession.  Basically, does the fact that someone has been exposed to the parasite Taxoplasma gondii increase their choice in a more entrepreneurial profession which is considered to be associated with increased risk taking.

Conclusions -

• "..found that students (n = 1495) who tested IgG positive for T. gondii exposure were 1.4× more likely to major in business and 1.7× more likely to have an emphasis in ‘management and entrepreneurship' over other business-related emphases" 
• "Among professionals attending entrepreneurship events, T. gondii-positive individuals were 1.8× more likely to have started their own business compared with other attendees (n = 197)." 
• "Finally, infection prevalence was a consistent, positive predictor of entrepreneurial activity and intentions at the national scale"

Surprising or far fetched...not really. We know that the parasite does the same with mice in that parasitic infection makes them less risk adverse, and thus more likely to be eaten by the other part of the parasitic cycle, the cat.

Now it does not say that being less adverse risk means more successful.  There is a link between infection and mental health., including schizophrenia. 

Proceedings of the Royal Society
Biological Science
http://rspb.royalsocietypublishing.org/content/285/1883/20180822
Risky business: linking Toxoplasma gondii infection and entrepreneurship behaviours across individuals and countries
Stefanie K. Johnson, Markus A. Fitza, Daniel A. Lerner, Dana M. Calhoun, Marissa A. Beldon, Elsa T. Chan, Pieter T. J. Johnson
Published 25 July 2018. DOI: 10.1098/rspb.2018.0822

CDC - Surveillance study on the cause of reported foodborne Outbreaks

CDC issued a surveillance study on the cause of reported foodborne Outbreaks.

• During 2009–2015, FDOSS received reports of 5,760 outbreaks, resulting in 100,939 illnesses, 5,699 hospitalizations, and 145 deaths 
• Where a single agent was confirmed (in 2,953 outbreaks) with a single confirmed etiology, 

1. Norovirus was the most common cause of outbreaks (1,130 outbreaks [38%]) and outbreak-associated illnesses (27,623 illnesses [41%]). 
2. Salmonella was the second most common single confirmed etiology reported, with 896 outbreaks (30%) and 23,662 illnesses (35%)
3. Shiga toxin-producing Escherichia coli (STEC) (191 outbreaks [6%]), 
4. Campylobacter (155 [5%]), 
5. Clostridium perfringens (108 [4%]), 
6. Scombroid toxin (95 [3%]), 
7. Ciguatoxin (80 [3%]), 
8. Staphylococcus aureus (35 [1%]), 
9. Vibrio parahaemolyticus (35 [1%]), and 
10. Listeria monocytogenes (35 [1%]). 

• Listeria, Salmonella, and STEC were the most common causes of hospitalizations (82%) and deaths (82%) reported among persons in outbreaks with a single confirmed etiology.
• Salmonella and STEC were two of the most common causes of large outbreaks.
• Restaurants accounted for the largest percentage followed by Catering, Private Home, and then Institutional.
• The food categories responsible for the most outbreak-associated illnesses were chicken (3,114 illnesses [12%]), pork (2,670 [10%]), and seeded vegetables (2,572 [10%]).
• The pathogen-food category pairs that caused the most outbreak-associated illnesses were Salmonella in eggs (2,422 illnesses), Salmonella in seeded vegetables (2,203), and Salmonella in chicken (1,941

Limitation of analysis:

1. "Because CDC’s foodborne outbreak surveillance is dynamic and agencies can submit, update, or delete reports at any time, the results of this analysis might differ slightly from previous or future reports". 
2. "Not all outbreaks are identified and the majority of foodborne illnesses occur outside the context of a recognized outbreak. The degree to which the food vehicles, etiologies, and locations implicated in outbreaks represent the vehicles, etiologies, and locations of sporadic foodborne illness is unknown." 
3. "Some outbreaks have an unknown food vehicle, an unknown etiology, or both, and analyses and conclusions drawn from outbreaks with an identified food vehicle and confirmed etiology might not be representative of all outbreaks." 
4. "Pathogens that are not known to cause illness sometimes are reported as a confirmed or suspected etiology."

https://www.cdc.gov/mmwr/volumes/67/ss/ss6710a1.htm?s_cid=ss6710a1_e
Surveillance for Foodborne Disease Outbreaks — United States, 2009–2015
Surveillance Summaries / July 27, 2018 / 67(10);1–11

Salmonella Outbreak Associated with Sliced Melons Over, 77 Infected

CDC announced that a Salmonella Outbreak associated with sliced melons that occurred in June is now over.  In this outbreak, there were 77 cases with 36 hospitalizations.   While no particular source was identified, product from Caito Foods was the only identified company issuing a recall.

 "The FDA worked with state partners to trace back the pre-cut melons to identify the source of the pathogen, to determine the full distribution of the pre-cut melons, and to learn more about how the contamination occurred. No common source was identified"

https://www.fda.gov/Food/RecallsOutbreaksEmergencies/Outbreaks/ucm610301.htm
FDA Investigating Multistate Outbreak of Salmonella Adelaide Infections Linked to Pre-Cut Melons
July 26, 2018

Jars of Con Queso Cheese Dip Recalled Due to Product Separation

KraftHeinz issued a recall for Taco Bell Con Queso Cheese Dip after the product separated in the jars.  The stated issue would be the potential for Clostridium botulinum growth.

The issue here is related to separation that creates a liquid phase and a solid phase.  Product was designed to be consistent throughout, which means that the water activity (Aw), a measure of the available moisture needed for bacterial growth, would be uniformly low to prevent the growth of Clostridium botulinum.   But if it separates, then a fraction would possibly have a higher water activity, sufficiently high enough to support the growth of Clostridium botulinum, and with that, the production of botulinum toxin.

Clostridium is the primary pathogen of concern because as a sporeformer, the spores would survive the heat processing treatment.  Other sporeformers may also be a concern, even those that can cause spoilage.

https://www.fda.gov/Safety/Recalls/ucm614642.htm
Kraft Heinz Voluntarily Recalls Taco Bell Salsa Con Queso Mild Cheese Dip Distributed to Retailers
For Immediate Release
July 24, 2018

Supplier Issues Recall for Whey Powder Used in Goldfish, Ritz Crackers, etc

Associated Milk Producers Inc. (AMPI) of New Ulm, Minn., issued a recall for dry whey powder packaged produced in the cooperative’s Blair, Wis., due to the potential to be contaminated with salmonella.   This product was responsible for recalls of Ritz crackers, Gold fish, Swiss Rolls, and chicken wings issued within the last week.

As noted, this was a precautionary recall that was issued after one test out of a number of tests performed on the product, came back with a positive result.  From the FDA release from the company: "All products shipped to the marketplace tested negative for salmonella.  However, because additional product tested positive for salmonella under AMPI’s routine test and hold procedures, the company is recalling product as a precautionary measure."   Further, "AMPI has ceased production at its Blair, Wis., dry whey plant, is currently investigating the cause for the positive samples, and will take all necessary remedial actions."

So if Salmonella present in the ingredient, based on the amount of testing said to have been completed, we would say that Salmonella would be at very low levels in the ingredient, and once processed (baking), there would be essentially no risk of it being present in finished product.

This shows the implications of one bad test even though many negative results may be found beforehand.  It also shows the impact of an ingredients on products even though those products where processed in a way to eliminate the potential hazard.

https://www.fda.gov/Safety/Recalls/ucm614759.htm
AMPI Recalls Limited Amount of Dry Whey Powder Because of Possible Health Risk
For Immediate Release
July 25, 2018

This Week in Mislabeled Product - Week Ending July 21, 2018

Supplier Issue in Controlling Allergens - GiftTree, a gift basket company based in Vancouver, WA, is voluntarily recalling 94,000 units of “Sherman Candy Caramels” sold online in the several Gift Baskets because they may contain undeclared pecans, walnuts, almonds and/or peanuts.  The recall was initiated after it was discovered that the caramels ingredient potentially includes pecans, walnuts, almonds and/or peanuts but the finished “Sherman Candy Caramels” does not reveal the presence of those allergens on the product packaging. [One should not expect peanut or tree nut allergens in caramel, so if the supplier can't control it, it may be worth sourcing from a different supplier].

Packaging Label Misses Milk Allergen - Shearer’s Foods, LLC of Massillon, OH is recalling Food Lion brand 7.75 ounce packages of Dill Pickle Flavored Potato Chips because they may contain undeclared milk. The issue was discovered when a consumer suffered an allergic reaction and the incident was reported to Food Lion. Shearer’s Foods, LLC conducted an investigation which indicated that a product containing milk was distributed in packaging that did not reveal the presence of milk.

Packaging Label Misses Soy Allergen - LabelPortland French Bakery of Portland, OR is recalling 26,635 units of Seattle Sourdough Pub Bun 6pk and 8,022 units of Franz Premium Pub Buns 12pk, because it may contain undeclared SOY.  The labeling problem was discovered during a label and packaging review by firm. The recall was initiated after it was discovered that product containing soy was distributed in packaging that did not reveal the presence of soy

Mislabeled Chips - Utz® Quality Foods, LLC., is voluntarily recalling select expiration dates of Utz® Carolina Style Barbeque Potato Chips due to undeclared soy allergen. This recall was initiated after learning a certain number of packages were mislabeled.

Packaging Label Misses Peanut Allergens - An Ore. establishment, is recalling an undetermined amount of ready-to-eat sesame noodle chicken salad products due to misbranding and undeclared allergens, The products contain peanuts, known allergens, which are not declared on the product label. On July 14, 2018, a New Seasons Market employee discovered the problem at the company’s retail store, and the company notified FSIS of the problem.

https://www.fda.gov/Safety/Recalls/ucm614189.htm
GiftTree Issues Allergy Alert on Undeclared Pecans, Walnuts, Almonds, Peanuts in " Sherman Candy Caramels "
For Immediate Release
July 20, 2018

Authorities Investigating Salmonella Outbreak Associated with Raw Turkey Products

CDC issued a news release about an ongoing investigation into a Salmonella outbreak linked to raw turkey products.  In this outbreak, 90 people have become infected with 40 hospitalizations.  The strain of Salmonella Reading is multidrug resistant.  The strain has been identified in samples taken from raw turkey pet food, raw turkey products, and live turkeys, however, according to this report, a single, common supplier of raw turkey products or of live turkeys has not been identified.

https://www.cdc.gov/salmonella/reading-07-18/index.html
Outbreak of Multidrug-Resistant Salmonella Infections Linked to Raw Turkey Products
Posted July 19, 2018 at 12:00 PM EDT

FSIS Issues Warning for Whey Powder with Possible Salmonella Contamination, Impacted Chicken Wings Recalled

FSIS is issuing a public health alert due to concerns that products may be contaminated with Salmonella from whey powder that has been recalled by the producer of the ingredient. FSIS is issuing this public health alert out of the utmost of caution to ensure that consumers are aware that these products, which bear the USDA mark of inspection, should not be consumed.

The whey powder is an FDA-regulated product that is being voluntarily recalled by the producer, Associated Milk Producers, Inc. (AMPI). Additional FSIS-regulated products containing the recalled whey powder may be added to this public health alert as more information becomes available.

Pinnacle Foods, Inc. establishment in Fayetteville, Ark. is recalling HUNGRY MAN CHIPOTLE BBQ SAUCED BONELESS CHICKEN WYNGZ”

The cooking process would most probably eliminate the Salmonella.

https://www.fsis.usda.gov/wps/portal/fsis/newsroom/news-releases-statements-and-transcripts/news-release-archives-by-year/archive/2018/pha-07202018-1
FSIS Issues Public Health Alert For Products Containing FDA-Regulated Whey Powder That Has Been Recalled Due To Possible Salmonella Contamination

Ritz Crackers, Gold Fish, Bread, and Swiss Rolls Recalled After Using Whey Powder Found to Contain Salmonella

 After finding Salmonella in whey powder, a supplier's recall has impacted companies making baked products.  First, Mondelez recalled Ritz cracker sandwiches and bits.  Pepperidge Farms is recalling Goldfish crackers.   A Georgia bakery is recalling Swiss Rolls and bread products after using whey product found to contain Salmonella.

The whey powder is an ingredient used in the manufacture of the product.  This ingredient was produced by Associated Milk Producers.

One would expect that Salmonella in the flour would be destroyed in the baking process, so the risk could be considered minimal.  These recalls are done as an extreme precaution.

Huffington Post
https://www.huffingtonpost.com/entry/ritz-goldfish-salmonella-recall_us_5b56ba3de4b0fd5c73c84b22
U.S. NEWS
07/24/2018 06:02 am ET 
Ritz Bits, Goldfish Crackers Recalled Over Salmonella Fears
The recalls were prompted by possibly contaminated whey powder.

Florida Establishment Recalls Raw Ground Beef After Internal Testing Finds STEC E. coli

Win Opportunity Knocks, doing business as Ottomanelli Wholesale Meats Inc., a St. Petersburg, Fla. establishment, is recalling approximately 6,020 pounds of fresh and frozen, raw ground beef products that may be contaminated with Shiga toxin-producing E. coli (STEC) O45, O103 and O145,

The problem was discovered when FSIS was notified that the product was tested by the establishment and found positive for E. coli under their sampling program.

https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2018/recall-064-2018-release
Win Opportunity Knocks Recalls Fresh and Frozen, Raw Ground Beef Products Due to Possible E. Coli O45, O103 and O145 Contamination
Class I Recall
064-2018
Health Risk: High
Jul 18, 2018

Ice Cream Cups Recalled After Broken Metal Found in Processing Equipment

H-E-B is voluntarily issuing a recall for two variety packs of Creamy Creations ice cream and sherbets in 3-ounce cups due to broken metal found in processing equipment during routine maintenance.

While one hates to find metal in processing equipment, it is wise to take this precautionary move of conducting a recall while product may still be within their control.

https://www.fda.gov/Safety/Recalls/ucm613925.htm
H-E-B Voluntarily Issues Recall Two Variety Packs of Creamy Creations Ice Creams and Sherbets in 3-Ounce Cups Recalled due to Broken Metal in Processing Equipment
For Immediate Release
July 18, 2018

Frozen Calzones Recalled After Consumers Complain of Foreign Material in the Form of Hard Plastic

Smithfield Packaged Meats Corp., doing business as Stefano Foods based in Charlotte, N.C, is recalling approximately 24,048 pounds of pepperoni five cheese calzones that may be contaminated with extraneous materials, specifically pieces of hard, sharp, clear plastic,
The problem was discovered after several consumers contacted Stefano Foods about the problem. On July 16, 2018, the company notified FSIS.  One consumer reported experiencing a small oral laceration during consumption of the product.

https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2018/recall-063-2018-release
Smithfield Packaged Meats Corp. Recalls Pepperoni Five Cheese Calzone Products Due to Possible Extraneous Material Contamination
Class I Recall
063-2018
Health Risk: High
Jul 17, 2018

Pasta Salad Recalled After Potentially Linked to Salmonella Outbreak in Midwest

Hy-Vee, Inc., based in West Des Moines, Iowa, is voluntarily recalling its Hy-Vee Spring Pasta Salad due to the potential that it may be contaminated with Salmonella. The company recalled the produc after learning 20 illnesses in Minnesota, South Dakota, Nebraska and Iowa were potentially linked back to customers consuming the salad.  The pasta salad was distributed to all of Hy-Vee’s 244 grocery stores across its eight-state region of Iowa, Illinois, Missouri, Kansas, Nebraska, South Dakota, Minnesota and Wisconsin.

https://www.fda.gov/Safety/Recalls/ucm613777.htm
Hy-Vee Voluntarily Recalls Spring Pasta Salad Due to Reported Illnesses
For Immediate Release
July 17, 2018

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

CDC Issues Warning About Vibrio in Crab Meat From Venezuela

CDC issued a news release about an outbreak of Vibrio parahaemolyticus linked to fresh Crab Meat imported from Venezuela. CDC warns consumers to avoid crab meat from Venezuela, including confirming that crab meat is not from there before consuming.   Twelve people infected with Vibrio parahaemolyticus who ate fresh crab meat have been reported from Maryland, Louisiana, Pennsylvania, and the District of Columbia.

Cooking food will destroy the organism, so illness occurs when seafood is eaten raw/undercooked or the product is recontaminated after cooking.

Vibrio parahaemolyticus is a Gram-negative, curve-shaped rod frequently isolated from the estuarine and marine environments of the United States and other tropical-to-temperate coastal areas, worldwide.  Cases are more often seen in the warmer months when the water temperature is greater than 15C (59F).  One study showed that Vibrio infections maybe increasing with global warming and rising water temperatures.

The symptoms of a Vibrio infection from contaminated food include watery diarrhea and the following signs and symptoms within 24 hours (4 to 90 hours) including stomach cramping, nausea, vomiting, fever.  Symptoms usually lasts about 3 days (2 to 6), and most people recover without treatment.  However the illness can lead to septicemia in susceptible people (diabetes, liver disease, kidney disease, cancer, AIDS, or other illnesses that result in an immunocompromised state, and those on immunosuppressive medications).

CDC News Release
https://www.cdc.gov/vibrio/investigations/vibriop-07-18/index.html
Multistate Outbreak of Vibrio parahaemolyticus Infections Linked to Fresh Crab Meat Imported from Venezuela
At A Glance
Case Count: 12
Jurisdictions: 4
Deaths: 0
Hospitalizations: 4
Recall: No
Highlights

McDonalds Pulls Salads After Being Linked To Cyclospora Outbreak

McDonald's restaurants in the mid-west have pulled their salads after being linked to a large outbreak of Cyclospora.  This comes after last month's outbreak linked to Del Monte's trays of sliced vegetables.

The reference below lists some of the difficulties of this parasite...one is that it may be more resistant to sanitizers and the other is the ability to attach to produce.

So basically, the parasite gets into water used for irrigation.  The source being fecal contamination from someone who became ill.  Once on the crops, it may not be easy to get rid of it.

Not a lot is know about cyclospora, one of the issues being is that humans are the only known reservoir.  This makes studying using animal models impossible.


CLINICAL MICROBIOLOGY REVIEWS,
Jan. 2010, p. 218–234 Vol. 23, No. 1
0893-8512/10/$12.00 doi:10.1128/CMR.00026-09
Copyright © 2010, American Society for Microbiology.
Update on Cyclospora cayetanensis, a Food-Borne and Waterborne Parasite
Yne´s R. Ortega* and Roxana Sanchez
University of Georgia, Center for Food Safety, Griffin, Georgia 30223-1797

"Individuals with Cyclospora infection excrete unsporulated oocysts in their feces (Fig. 1). These oocysts require 7 to 15 days to sporulate under ideal conditions (23 to 27°C) and presumably become infectious to a susceptible host. When food or water contaminated with infectious oocysts is ingested
by a susceptible host, the oocysts excyst and sporozoites are released to infect epithelial cells of the duodenum and jejunum."

"Cyclospora is highly resistant to disinfectants commonly used in food and water processing. This resistance may also be enhanced by the apparent higher binding affinities of the parasite for certain fresh produce. In the case of raspberries, which have been implicated in several outbreaks, the topography of the fruit is characterized by fine hair-like projections that facilitate the entrapment of the “sticky” Cyclospora oocysts. The microenvironment of the berry provides a favorable environment for parasite retention on the fruit. The stickiness of Cyclospora oocysts seems to be stronger than that of Cryptosporidium or Giardia oocysts. The adhesins responsible for this strong attachment to produce are unknown."

NY Times
https://www.nytimes.com/2018/07/13/us/mcdonalds-salads-illness-cyclospora-nyt.html
McDonald’s Salads Linked to Intestinal Parasite Outbreak in Midwest
By Matthew Haag
July 13, 2018

Recalled Sugar Smacks Cereal Still on Shelf, Still Causing Illness

FDA released an update on the Salmonella outbreak associated with Kellogg's Honey Smacks Cereal.  Although a recall was issued in mid June, FDA learned that some retailers are still selling recalled product.  There are now 100 people in 33 states who have become ill.

The outbreak strain of Salmonella has been found in the contract manufacturing facility by FDA during their environmental swabbing analysis.  The facility has discontinued making product.

This cases demonstrates the difficulty in getting recalled product off the shelf, and with that, getting consumers to look in their pantry for recalled product.

Also of note is that this was contract manufactured product.  As a RTE product with post-leathality exposure (from the time it is extruded until it is packaged), environmental control is critical.  The fact that FDA was able to find Salmonella in the environment would indicate this this co-manufacturer's environmental program was not adequate.

https://www.fda.gov/Food/RecallsOutbreaksEmergencies/Outbreaks/ucm610827.htm
FDA Investigating Multistate Outbreak of Salmonella Mbandaka Infections Linked to Kellogg’s Honey Smacks Cereal
July 12, 2018 Update

This Week in Mislabeled Product for Week Ending July 14, 2018

Wrong Kind of Nuts - AZ is voluntarily recalling 148 units of the Superfood Salads due to misbranding and undeclared peanuts.  The product contains peanuts which are not declared on the product label as packages of peanuts were mistakenly included in the kits instead of cashews.

Wrong Labels Result in Undeclared MSG - An Oregon establishment, is recalling approximately 102 pounds of ready-to-eat beef jerky products due to misbranding,  - the beef jerky products may contain monosodium glutamate (MSG) that is not declared on the finished product labels. " The problem was discovered on July 5, 2018 by the firm during a routine label review.  Specifically, the firm produced “Old Fashioned Silver Dollar Beef Jerky” products with case code 81471, and inadvertently labeled the products within the case with the “Teriyaki Beef Jerky” label. The “Old Fashioned Silver Dollar Beef Jerky” contains monosodium glutamate (MSG), but the Teriyaki Beef Jerky does not."

Supplier Reformulation Results in Allergens Not Accounted for on Label - A Wittenberg, Wis. establishment, is recalling approximately 12,946 pounds of pork products due to misbranding - the products may contain brown rice flour and glycerin, ingredients that are not declared on the product label.  The problem was discovered on June 29, 2018 when the firm informed FSIS that the supplier had reformulated the product without notifying the firm

Milk Not on Label - Portland, Oregon is recalling Naked Bread Hamburger Buns #NothingToHide, 8 pack, affected lot codes F6 Best By June 16th, 2018 through July 16th 2018, because it may contain undeclared milk. The recall was initiated after it was discovered that product containing milk was distributed in packaging that did not reveal the listing of milk.

FSIS Discovers Missing Milk on Label - A Boston, Mass. establishment, is recalling approximately three pounds of chicken wrap products due to misbranding and undeclared allergens, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The products contain milk, a known allergen, which is not declared on the product label.  The problem was discovered by FSIS personnel during routine in-plant verification activities.


https://www.fda.gov/Safety/Recalls/ucm613463.htm
AZ Firm Issues Voluntary Product Recall Due to Undeclared Peanuts in Superfood Salad
For Immediate Release
July 12, 2018

Food for thought: Eight tips for making good choices at farmers markets

PSU News
https://news.psu.edu/story/526731/2018/06/28/impact/food-thought-eight-tips-making-good-choices-farmers-markets
Food for thought: Eight tips for making good choices at farmers markets
Amy Duke
June 28, 2018

UNIVERSITY PARK, Pa. — Traveling throughout Pennsylvania in the summer and fall, you don't have to go far to find a roadside stand or farmers market touting baskets of colorful fruits and vegetables.

However, as with any food purchase, a little know-how can go a long way in keeping you and your family safe from foodborne illness, advises a food safety educator with Penn State Extension.

"Farmers markets are undoubtedly an important — and historical — part of agriculture," said Sharon McDonald, senior extension educator and food safety specialist, when referring to the 310 markets in the state. "As these food venues continue to blossom – fueled by demand for locally grown and produced foods – so does the need to educate consumers about potential food safety hazards."

Outbreak of Salmonellosis at State College Church Picnic

A Salmonella outbreak has affected 50 people who attended a picnic held by a State College, PA church over the weekend.  No specific food has been yet identified.

https://www.centredaily.com/news/local/community/state-college/article214622710.html
At least 50 people treated at Mount Nittany after salmonella infection
By Lauren Muthler And Jeremy Hartley
lmuthler@centredaily.com
jhartley@centredaily.com
July 10, 2018 03:23 PM

Raw Meat Cat Food Recalled Due to Pathogens

Radagast Pet Food, Inc. of Portland, OR is recalling raw cat food after internal testing found pathogens present on the product. 

• Three lots of Rad Cat Raw Diet Free-Range Chicken Recipe because testing results indicate they have the potential to be contaminated with Listeria monocytogenes. 
• One lot of Rad Cat Raw Diet Pasture-Raised Venison Recipe because testing results indicate it has the potential to be contaminated with Shiga Toxin producing E. coli O121. 
• The Company discovered these lots were potentially contaminated during enhanced quality testing it conducted as a follow-up to its March 2018 recall.

As for the chicken, it appears the company is using HPP treated chicken as an ingredient.  While the HPP will reduce the level of pathogens associated with the raw chicken - Salmonella and Campylobacter,  the product is still subject to contamination after the bags are opened, mixed, and then packed.  The concern of course will be Listeria monocytogenes contamination as an environmental contaminate.

Venison meat is a risk for  STEC E. coli. Trim can be a concern and may be surface treated by the venison processor.  Even if so, not a guarantee to eliminate venison.

As with any raw pet food, there is the risk of pathogen contamination.  It would be best to consider using a HPP process on the finished product as a pathogen reduction step.  Instead, the company is relying on ingredient control as well as environmental control.  Monitoring is good for verification, but may not catch low level contamination.

Some components of the quality systems from the company website.
Raw Cat Raw Diet Safety and Quality
http://www.radfood.com/education/safety_and_quality