This Week in Mislabeled Product for Week Ending April 25, 2020

Undeclared Suflites in Compot - ROYAL INTERNATIONAL TRADING Inc of Brooklyn, NY is recalling its 500g (17.63oz) packages of "TAINY BOCTOKA DRY FRUITS MIX COMPOT APPLE" because they contain undeclared sulfites. The recall was initiated after routine sampling be New York State Department of Agriculture and Markets Food Inspectors and subsequent analysis by Food Laboratory personnel revealed the presence of sulfites in the500g (17.63oz) packages of "TAINY BOCTOKA DRY FRUITS MIX COMPOT APPLE" which were not declared on the label.

Undeclared Sulfites in Juice - Ocean Spray Cranberries, Inc. is recalling a single production lot of 5.5oz cans of Pink Lite Cranberry Juice Drink (listed below) because it may contain undeclared sulfites, which were erroneously added by a contract manufacturer. Sulfites are a common preservative added to many food products; however, consumers who have sensitivity to sulfites run the risk of allergic reactions if consumed.

Flounder Missing Allergens - Buckhead Meat and Seafood of Houston, Inc., a Sysco Company, is voluntarily recalling a small quantity of frozen Flounder Stuffed with Seafood because its labeling inadvertently did not identify the following allergens in the product: wheat, soy, milk, fish, and eggs.

European Study on Listeria Outbreak Linked to Frozen Vegetables

A piece by the European Food Safety Authority on Listeria issues with blanched and frozen vegetables shows the importance of Listeria control in the post-processing environment. Also shows that the 100/gm level for Listeria may have issues. This comes after a long, ongoing "multi‐country outbreak of Listeria monocytogenes ST6 that caused 53 cases and 10 deaths over the period 2015–2018, was linked in 2018 to frozen vegetables."
We have known both of these items for some time.  With blanched vegetables, we are never sure the consumer is going to properly handle and cook the vegetables.  Therefore, low levels of Listeria can be problematic even if the product will not support growth during frozen storage.

In the US, as part of the Preventive Controls for Human Foods regulation, this is controlled as part of  the Sanitation Preventive Controls if that product is considered ready-to-eat.  And we have a zero-tolerance policy.

European Food Safety Authority
EFSA Journal
https://efsa.onlinelibrary.wiley.com/doi/10.2903/j.efsa.2020.6092
The public health risk posed by Listeria monocytogenes in frozen fruit and vegetables including herbs, blanched during processing

Chipotle Agrees to $25 Million Fine for Foodborne Illness Outbreaks

 As part of the series of foodborne illness outbreaks linked to Chipotle, the company has agreed to pay 25 million fine according to the US Department of Justice.  As part of the agreement, the company "agreed to a three-year deferred prosecution agreement (DPA) that will allow it to avoid conviction if it complies with an improved food safety program."

"Chipotle was implicated in at least five foodborne illness outbreaks between 2015 and 2018 connected to restaurants in the Los Angeles area, Boston, Virginia and Ohio. These incidents primarily stemmed from store-level employees’ failure to follow company food safety protocols at company-owned restaurants, including a Chipotle policy requiring the exclusion of employees who were sick or recently had been sick."

Although the company had a substantial loss in stock value along with drop in sales, they have been doing well as of recent.  "Chipotle reported financial results for its fiscal first quarter, clocking a 7.8% increase in revenue, to $1.4 billion, compared with the same period a year ago. Comparable restaurant sales increased 3.3%, even with a 1.4% decrease in the number of transactions, and inspite of a 16.0% decline in comparable restaurant sales in the month of March."

Meatingplace.com
Industry News - AM
https://www.meatingplace.com/Industry/News/Details/91665
Chipotle to pay $25M to settle food safety case
By Lisa M. Keefe on 4/22/2020

CDC MMWR - An Increase in Chemical Contamination Issues Associated with Cleaning Chemicals During COVID-19 Pandemic

There has been a marked increase in the number of chemical contamination issues since March 2020 due to misuse of chemical cleaners and disinfectants due in large part to consumers reacting to the COVID-19 pandemic.  Young children represented a large percentage of the cases.  Bleaches accounted for the largest percentage increase among cleaners whereas nonalcohol disinfectants and hand sanitizers accounted for the largest percentages of the increase among disinfectants.  Inhalation represented the largest percentage increase for exposure routes.

"The daily number of calls to poison centers increased sharply at the beginning of March 2020 for exposures to both cleaners and disinfectants (Figure). The increase in total calls was seen across all age groups; however, exposures among children aged ≤5 years consistently represented a large percentage of total calls in the 3-month study period for each year (range = 39.9%– 47.3%) (Table). Further analysis of the increase in calls from 2019 to 2020 (3,137 for cleaners, 4,591 for disinfectants), showed that among all cleaner categories, bleaches accounted for the largest percentage of the increase (1,949; 62.1%), whereas nonalcohol disinfectants (1,684; 36.7%) and hand sanitizers (1,684; 36.7%) accounted for the largest percentages of the increase among disinfectant categories. Inhalation represented the largest percentage increase from 2019 to 2020 among all exposure routes, with an increase of 35.3% (from 4,713 to 6,379) for all cleaners and an increase of 108.8% (from 569 to 1,188) for all disinfectants.

The two cases used to showcase the issue:

1. "An adult woman heard on the news to clean all recently purchased groceries before consuming them. She filled a sink with a mixture of 10% bleach solution, vinegar, and hot water, and soaked her produce. While cleaning her other groceries, she noted a noxious smell described as “chlorine” in her kitchen. She developed difficulty breathing, coughing, and wheezing, and called 911." 
2. "A preschool-aged child was found unresponsive at home and transported to the ED via ambulance. A 64-ounce bottle of ethanol-based hand sanitizer was found open on the kitchen table. According to her family, she became dizzy after ingesting an unknown amount, fell and hit her head. She vomited while being transported to the ED, where she was poorly responsive. Her blood alcohol level was elevated at 273 mg/dL (most state laws define a limit of 80 mg/dL for driving under the influence); neuroimaging did not indicate traumatic injuries."

Keys:

• Do not mix chemicals
• Follow label instructions
• Keep chemcials out of the reach of children (or adults who don't read instructions).

CDC MMWR

Cleaning and Disinfectant Chemical Exposures and Temporal Associations with COVID-19 — National Poison Data System, United States, January 1, 2020– March 31, 2020

FDA Issues Warning Letters to Three Importers Due to FSVP Issues

FDA issued Warning Letters for non-compliance for the Foreign Supplier Verification Program (FSVP) to three companies:

• Nassif Wholesale LLC., of Palm Springs, FL did not have a FSVP for Sesame seeds, tahini and Semolina imported from (b)(4).
• Fatima Brothers Inc. located at 5601 56th Dr. Maspeth, NY did not have a FSVP in place for Boiled Rice and Cake rusk.
• Prime Line Distributors Inc., located at 2800 SW 42nd St. Ft. Lauderdale FL did not have a FSVP for  Hazelnut Paste, Gran Padano Cheese and Parmigiano Reggiano Cheese

https://www.fda.gov/inspections-compliance-enforcement-and-criminal-investigations/warning-letters/nassif-wholesale-llc-604640-03192020
WARNING LETTER
Nassif Wholesale LLC
MARCS-CMS 604640 — March 19, 2020

FDA Warning Letter - Processor Out of Compliance with Acidified Foods Regulation.

FDA issued a Warning Letter to a New Jersey processor of acidified food and dry food mix products.  The main issue was that they did not file a process with FDA as part of the Acidified Foods regulation.  Specifically, the company must file a process "for heat processing and control of pH, salt, sugar, and preservative level, and source and date of the established process, for each acidified food in each container size, as required by 21 CFR 108.25(c)(2). However, [FDA's] inspection revealed that [the company] failed to file a scheduled process with FDA for [the] firm’s shelf-stable acidified products, including, but not limited to, Garlic in Oil; Hot Sauce; Gravy Booster & Color Sauce; Deluxe Barbecue Sauce; Sweet & Smoky BBQ Sauce; and Ranch, Italian, French, Thousand Island, Russian, Creamy Italian, and Caesar salad dressings."

Along with this, the company did not have validated systems, trained employees in Better Process Control, record keeping, and testing.  They also did not have a Preventive Control plan.

FDA Warning Letter
https://www.fda.gov/inspections-compliance-enforcement-and-criminal-investigations/warning-letters/allied-food-products-inc-606511-04142020
Allied Food Products Inc
MARCS-CMS 606511 — April 14, 2020

This Week in Mislabeled Product for Week Ending April 18, 2020

The Whole Foods Market store located at 7111 E Mayo Blvd. Phoenix, AZ 85054 is voluntarily recalling Queso Sauce because it may contain cashews (a tree nut).  The issue was discovered after a customer reported a reaction. One reaction has been reported to date.

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/allergy-alert-issued-undeclared-cashews-queso-sauce-sold-single-whole-foods-market-store-phoenix
Allergy Alert Issued for Undeclared Cashews in Queso Sauce Sold at a Single Whole Foods Market Store in Phoenix, Arizona
Summary
Company Announcement Date:  April 16, 2020
FDA Publish Date:  April 16, 2020
Product Type:  Food & Beverages
Reason for Announcement:  Undeclared cashews
Company Name:  Whole Foods Market
Brand Name:  Whole Foods Market
Product Description:  Queso Sauce

Virginia Company Recalls Butter After Positive Listeria Test

Homestead Creamery Inc of Wirtz, VA, is recalling our unsalted butter because of the potential contamination of Listeria monocytogenes,  There have been no reported illnesses.  The potential for contamination was noted after routine testing by Homestead Creamery and revealed the presence of Listeria monocytogenes in our unsalted butter.

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/homestead-creamery-recall-unsalted-butter-because-possible-health-risk
Homestead Creamery Recall “Unsalted” Butter Because of Possible Health Risk
Summary
Company Announcement Date: April 01, 2020
FDA Publish Date:  April 17, 2020
Product Type:  Food & Beverages   Butter/Butter Product
Reason for Announcement:  Foodborne Illness Potential to be contaminated with Listeria monocytogenes
Company Name:  Homestead Creamery Inc.
Brand Name:  Homestead Creamery
Product Description:  Unsalted Butter

Wasted Food - Food Supply Chain Ripple Effects from COVID-19 Pandemic

While many were concerned that there may not be enough food during the pandemic, that has not been the case.  The biggest impact so far has been food going to waste or not being made due to the dramatic loss of sales through the food service sector.  The article from Bloomberg gives a glimpse at how food that would have gone to the food service sector may not get used at all.   Farmers plowing crops under, milk getting dumped, are some examples.

Why?  People normally eat out a lot, and when they eat out, they eat a lot.  The foods they eat are more varied.  At home, people eat less and stick with staples they know how to cook...potatoes for example.  And people waste less at home.  

So items like chicken wings...probably not going to make those at home.  Kids who drank milk at school, are probably not drinking milk at home.  Clam chowder....love it, but never make it at home.

Exotics like mangoes...people are not making mango drinks at home.  Stores are more concerned about carrying the staple food items like potatoes and onions, may decide not to carry mangoes at this time.  The result, mangoes are not getting harvested.

Another issue is packaging such as container size.  Processors who pack primarily or solely for the food service sector cannot simply retool their operation.  If you pack in #10 cans (1 gallon) for food service, well this is not an item for consumers.  And putting a processing line is for 16 oz cans (303 cans) is not possible without a large expenditure of many.

Finally, it is not easy to change distribution channels.  Developing efficient channels can take years.  If you have a field of fruit that you sold to a a processor who made product for the food service trade, you simply can't decide to make process grade crops into consumer-ready items.

Many will say then donate it.  Well for a plant or packing house that supplies the several state to the entire US with product, you can only donate so much to your local food bank.  There is too huge of a cost to distribute that product broadly.  With crops in the field with a limited shelf-life, that task is even more difficult.

On the other side of the chain, you have the food banks who relied to a great degree on the food service sector....not that these 'middlemen' are no longer producing product, that link between the field and the food bank is severed.  And as mentioned, the 'extra made' product in the food service sector that hopefully was making its way to the food banks, drove a lot of volume from the producers - the farms, packers, processors.

 Bloomberg

https://www.msn.com/en-us/money/companies/food-makers-get-shot-of-reality-now-that-panic-buying-has-waned/ar-BB12J4SI?ocid=spartanntp_edu
Food Makers Get Shot of Reality Now that Panic Buying Has Waned
Isis Almeida, Mike Dorning and Marvin G. Perez 10 hrs ago

Controlling Aerosols - Pennsylvania Requires Masks for Essential Workers While Working

Pennsylvania issued a directive requiring essential workers to wear masks when working.  The issue for controlling aerosols from those who may have the virus.

"A business that is authorized to maintain in-person operations, other than health care providers, pursuant to the Orders that the Governor and I issued on March 19, 2020, as subsequently amended, shall implement, as applicable, the following social distancing, mitigation, and cleaning protocols:
(10) provide masks for employees to wear during their time at the business, and make it a mandatory requirement to wear masks while on the work site, except to the extent an employee is using break time to eat or drink, in accordance with the guidance from the Department of Health and the CDC. Employers may approve masks obtained or made by employees in accordance with Department of Health guidance;

There are other requirements including cleaning, maintaining limits on people to maintain spacing, etc.

While many may question the need for this.  A study from Western details how aerosols travel through the air.   while the work was done in a chamber, there is recognition that other factors will influence speed and loft.

The study details how a cough puts aerosols into the air.  At peak velocity, aerosols are moving at 1.2 m/sec (4 ft /sec) and 10% of the particles stay suspended after 4 seconds.    So as suggested by the article, a 6 foot physical separation may not be enough in itself.

Click on the article link for viewing aerosol ejection from the mouth.

Pennsylvania Department of Health

file:///C:/Users/mwb124/AppData/Local/Microsoft/Windows/INetCache/Content.Outlook/8XX8W1BK/20200415-SOH-worker-safety-order%20(2).pdf

Order of the Secretary of the Pennsylvania Department of Health Directing Public Health Safety Measures for Businesses Permitted to Maintain In-person Operations  

 

Two Eastern PA Facilities Rocked by COVID-19

Two Pennsylvania food processing facilities rocked by COVID-19. Cargill's facility in Hazleton and JBS facility in Souderton, PA both closed after numerous cases.

Philadelphia Inquirer
https://www.inquirer.com/business/meat-plants-pennsylvania-cargill-jbs-souderton-covid-20200409.html
Hazleton meat-packaging plant closes with 130 workers testing positive for COVID-19. Union leader at Souderton plant died last Friday.
by Bob Fernandez, Updated: April 9, 2020- 5:07 PM

Cargill Meat Solutions, a 900-worker plant in Hazleton, Pa., that packages meat in plastic for supermarket shelves in Pennsylvania and surrounding states, shut down temporarily on Tuesday as 130 hourly workers have tested positive for COVID-19 and a rash of employees called out sick, a union leader said.

FDA Warning Letter - Bakery with Listeria Issues

FDA issued a warning letter to an Indiana bakery after "investigators found serious violations of the [GMPs and Preventive Controls Regulations]. Additionally, FDA collected environmental samples (i.e., swabs) from various areas in [the] processing facility. FDA laboratory analysis of the environmental swabs found the presence of Listeria monocytogenes (L. monocytogenes), a human pathogen, in your facility, including the same strains found during FDA inspections in 2018 and 2016"

The facility was producing croissants, and not that those have a history as a vehicle of Listeria, never the less, the organism had been found in the facility in subsequent inspections as well as the current.  It appears that the cleaning of the facility was not very good, thus allowing the Listeria to persist over time.

https://www.fda.gov/inspections-compliance-enforcement-and-criminal-investigations/warning-letters/cafe-valley-bakery-llc-603875-03182020
WARNING LETTER
Cafe Valley Bakery, LLC
MARCS-CMS 603875 — March 18, 2020

FDA Provides Best Practice for Retail Including Retail at Food Service and Delivery

FDA provided best practices for food workers....many  of which also work for food operations.  There are a lot of good links that cover various topics. 

Included here is also CDC's Interim Guidance for Implementing Safety Practices for Critical Infrastructure Workers Who May Have Had Exposure to a Person with Suspected or Confirmed COVID-19.

https://www.fda.gov/food/food-safety-during-emergencies/best-practices-retail-food-stores-restaurants-and-food-pick-updelivery-services-during-covid-19
Best Practices for Retail Food Stores, Restaurants, and Food Pick-Up/Delivery Services During the COVID-19 Pandemic

FDA is sharing information about best practices to operate retail food stores, restaurants, and associated pick-up and delivery services during the COVID-19 pandemic to safeguard workers and consumers.

FDA Continues to Investigate Enoki Mushrooms as More Enoki Mushrooms from Korea Recalled Due to Listeria

H&C Food Inc. of Brooklyn, NY is recalling 7.05OZ (200G) Enoki mushrooms imported from Green Co. located in Korea, because it has the potential to be contaminated with Listeria monocytogenes,  The recall was the result of FDA evidence of potential contamination of Enoki Mushrooms from Green Co. Ltd. H&C Food Inc. has ceased the distribution of the product as FDA and the company continue their investigation as to what caused the problem.

Clearly an issue with enoki mushrooms from Korea.  This last recall follow two previous recalls last month (Sun Hung Foods and Guan Foods).  To this point, there have been 36 cases with 30 hospitalizations and 4 deaths.

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/hc-food-inc-recalls-enoki-mushroom-because-possible-health-risk
H&C Food Inc. Recalls Enoki Mushroom Because of Possible Health Risk
Summary
Company Announcement Date:  April 07, 2020
FDA Publish Date: April 07, 2020
Product Type: Food & Beverages
Reason for Announcement: Potential to be contaminated with Listeria monocytogenes
Company Name: H&C Food Inc.
Brand Name: H&C Food Inc.
Product Description: Enoki mushrooms

FDA and CDC Recommend the Use of Face Coverings for Workers in Retail and Food Production

This change comes about as the understanding of pre-symptomatic and asymptomatic infected people with the virus can spread the virus and this spread can come through simple speech.  From a study out of UC Davis, "Normal speech by individuals who are asymptomatic but infected with coronavirus may produce enough aerosolized particles to transmit the infection.."

State governments such as Pennsylvania also recommend that people wear face coverings when in public venues.

This is not a contradiction, or a flip flop, but rather an understanding of how the situation has changed with a growing number of cases in the US.  As more become infected, this increases the likelihood of asymptomatic or pre-symptomatic people in settings where they can spread the virus through aerosolization.    By wearing a face covering, it reduces the risk that the wearer will spew out significant aerosols.

These are the cloth or homemade masks, not the surgical or N-95 masks which should be reserved for those working in the medical field or other high risk operations.

FDA COVID-19 FAQs
https://www.fda.gov/food/food-safety-during-emergencies/food-safety-and-coronavirus-disease-2019-covid-19
Should employees in retail food and food production settings wear face coverings to prevent exposure to COVID-19? (Posted April 4, 2020)
On April 3, the CDC released an updated recommendation regarding the use of cloth face coverings to help slow the spread of COVID-19.  CDC recommends the use of simple cloth face coverings as a voluntary public health measure in public settings where other social distancing measures are difficult to maintain (e.g., grocery stores and pharmacies).
For workers on farms, and in food production, processing, and retail settings who do not typically wear masks as part of their jobs, consider the following if you choose to use a cloth face covering to slow the spread of COVID-19:

• Maintain face coverings in accordance with parameters in FDA’s Model Food Code sections 4-801.11 Clean Linens and 4.802.11 Specifications.
• Launder reusable face coverings before each daily use.
• CDC also has additional information on the use of face coverings, including washing instructions and information on how to make homemade face covers.

NOTE:  The cloth face coverings recommended by CDC are not surgical masks or N-95 respirators.  Those are critical supplies that must continue to be reserved for healthcare workers and other medical first responders, as recommended by current CDC guidance.

CDC New Release
https://www.cdc.gov/coronavirus/2019-ncov/prevent-getting-sick/cloth-face-cover.html
Recommendation Regarding the Use of Cloth Face Coverings, Especially in Areas of Significant Community-Based Transmission

Industry Guidance on Social Distancing Procedures for Food Operations

The Food And Beverage Issue Alliance, a consortium of industry associations, has put together a listing of preventive measures that a company can put in place to achieve social distancing within their operation.  As stated, this guidance  is intended to assist in developing more site-specific plans.  There are some great ideas for consideration within your operation.

Emergency Prevention Measures to Achieve Physical (Social) Distancing in Food Manufacturing Facilities as Related to COVID-19 March 31, 2020 Version 2.11
Preface
In order to manage COVID-19 risks to employees it is critical for food manufacturing facilities to closely review current policies and procedures relative to current knowledge of the risks. The following guidance is based on our current knowledge of the virus and designed to help companies review and amend current policies.

How to Handle COVID-19 Positive Person in a Food Facility - Industry Guidance Updated 4/2/20

A consortium of food related associations have come together  and developed a guidance document for handling a situation where a worker tests positive for COVID-19.  It is important to understand who has come in close contact with the positive person and then handle those individuals.   Product does not need to be put on hold.

Other guidance documents for the Food and Beverage Issue Alliance include

• Screening Food Industry Employees for COVID-19 Symptoms or Exposure  3/30/2020 Version 1.0 
• Emergency Prevention Measures to Achieve Physical (Social) Distancing in Food Manufacturing Facilities as Related to COVID-19 March 31, 2020  Version 2.11  

https://static1.squarespace.com/static/5e7d1107dac60a6b3e3f098d/t/5e8664c27e5db072ad336918/1585865924826/FBIA+COVID19%2BCase+Recommended+Protocols_2April20+Version+4.pdf
Food Industry Recommended Protocols When Employee/Visitor/Customer Tests Positive for COVID-19 As of April 2 , 2020 (Version 4 )

Contents:

I. Background 

II. Steps To Be Taken When An Employee Tests Positive For COVID-19 Or Has Symptoms Associated With COVID-19 

III. Steps To Be Taken When An Employee/Visitor/Customer Is Exposed (In Close Contact) With An Individual Who Is Positive For COVID-19 

IV. Cleaning and Disinfection Guidelines 

V. Disposition of Food

I. Background

Food production facilities, distributors, retailers and wholesalers are part of our nation’s “critical infrastructure” and must remain operational to feed the country. Inconsistent approaches to reacting to an individual, particularly manufacturing personnel, who test positive for COVID-19, have the potential to jeopardize our food system. This document recommends a consistent approach in how a company can continue operations in the event an individual has tested positive or is potentially exposed, given the global COVID-19 pandemic and high transmissibility of this respiratory virus from person to person. This guidance is not intended to replace or supersede federal, state, or local guidance or authority. It highlights key recommendations from the Centers for Disease Control and Prevention (CDC) and the Occupational Safety and Health Administration (OSHA) on:

Workers Petition PA Fulfillment Center as COVID-19 Cases Increase

An Amazon fulfillment center in Hazlton PA was petitioned by workers after 9 workers in the facility were diagnosed with COVID-19.   The petition aims at a shutdown and deep cleaning.   It is interesting to note that the COVID-19 positive cases in Hazleton spiked to 300 in the last few days, which for a city of 25,000, is very high, roughly 1.2% (as of yesterday, Pennsylvania was about 0.06%).

This where it becomes so important for facilities to manage COVID-19 within the facility.  With a high pressure of positives from the local community, there is increasing risk within the facility of wide-spread infection.

Citizens Voice
https://www.citizensvoice.com/news/workers-say-amazon-must-clean-hazleton-facility-1.2613885
Workers say Amazon must clean Hazleton facility

Pew - A Guide for Conducting a Food Safety Root Cause Analysis

Pew Charitable Trusts published a guide to conduct a root cause analysis.  This type of analysis would be used by a food operation to solve issues that lead to a recall or even a deviation from a CCP/preventive control parameter.  "The guide describes practices for effective RCA that, if used routinely, would help identify lessons learned from food safety failures and ultimately prevent foodborne illnesses. The guide provides approaches and rationales for how stakeholders can prepare for and conduct an RCA, report findings and conclusions, and apply lessons learned to prevent recurrence."

So it is a good reference source for corrective action procedures.

Pew Trusts
https://www.pewtrusts.org/en/research-and-analysis/reports/2020/03/a-guide-for-conducting-a-food-safety-root-cause-analysis
A Guide for Conducting a Food Safety Root Cause Analysis
Approaches for investigating contamination incidents and preventing recurrence
REPORT
March 24, 2020
Topics: Food & Drug Safety & U.S. Policy Projects: Safe Food Read time: 53 min

PA Woman Arrested After Coughing on Grocery Food, Store Disposes of Food

In what has become a national story coming from northeastern PA, a woman was arrested after coughing on exposed food in a grocery store and claiming to be sick with COVID-19.  In response, the store ended up disposing of $35,000 worth of groceries.  She was charged with two felony counts of terroristic threats using a biological agent as well counts of criminal mischief, disorderly conduct, and attempted retail theft.

The Hill
https://thehill.com/homenews/news/489981-woman-accused-of-coughing-on-stores-food-jailed-charged-with-terrorist-threats
Woman accused of coughing on store's food jailed, charged with terroristic threats
BY KAELAN DEESE - 03/28/20 11:30 AM EDT

FDA Warning Letter - HACCP Issues for NY Seafood Processor

FDA issued a Warning Letter to a NY seafood processor for issues associated with HACCP compliance for their operation.   The company had four common issues noted.

1) Temperature monitoring of a cooling step did not take worse-case scenario for product characteristics as well as did not have an adequate frequency.

"FDA recommends when selecting samples to consider the variables that affect the rate of cooling and represent “worst case” conditions. This can include overlapped or closely placed units, the position of the units in the tray and on the (b)(4) where heat may be retained (e.g., the units in the center of the trays in the middle of the (b)(4)), and the distribution of cold air in the cooling room. In addition, your listed frequency, “at least every (b)(4),” is inadequate to show that your critical limit of “…no more than (b)(4) of those (b)(4) is above (b)(4)” is not exceeded."

2) The company was missing monitoring records.

"...firm did not have post cooking process cooling monitoring records documenting times and temperatures of products that were cooled after cooking between January 3 and January 14, 2019. Review of your firm's Cooking CCP monitoring records during this period revealed that your firm was manufacturing and cooking fish products during this time."

3) The company did not have corrective action records for certain process deviations. 

"a review of your Post Cooking Process Cooling monitoring records revealed that at least on one occasion products were not cooled below the listed critical limit......Your firm’s response dated December 4, 2019 stated that a corrective action was performed at the time of the deviation even though a record was not created."

4) The firm did not take appropriate corrective action in response to certain deviations.

"...firm’s “Cooking” critical control point monitoring records identified deviations from your temperature critical limit on multiple production days. However, you determined these deviations were the result of the improper use of (b)(4) temperature recording devices by employees. You firm did not perform or document any corrective actions."

FDA Warning Letter

https://www.fda.gov/inspections-compliance-enforcement-and-criminal-investigations/warning-letters/shung-kee-food-co-ltd-598630-03202020
Shung Kee Food Co., Ltd.
MARCS-CMS 598630 — March 20, 2020

Food Handlers and COVID-19 Guide - Handout

Food Employee Guide for COVID-19 - a poster / handout providing information on COVID-19 for employees.  Can be used as a poster or handout to remind employees about safeguarding against the COVID-19 virus.

Download PDF
https://extension.psu.edu/food-handlers-and-covid-19

COVID-19 - People Shed Virus for Week After Symptoms Disappear

In research presented on the Amercian Thoracic Society website showed that individuals diagnosed as having the COVID-19 virus continued to shed the virus for up to eight days after symptoms disappeared.  It is critical for those who had the virus to be tested per CDC guidelines before resuming normal activities.

The CDC guidance - Discontinuation of In-Home Isolation for Immunocompromised Persons with COVID-19 (Interim Guidance)
Possible Strategy to Discontinue Home Isolation For Immunocompromised Persons with COVID-19 When A Test-Based Strategy is Feasible and Desired:
Maintain home isolation until:

• Resolution of fever without the use of fever-reducing medications and
• Improvement in respiratory symptoms (e.g., cough, shortness of breath) and
• Negative results of an FDA Emergency Use Authorized molecular assay for COVID-19 from at least two consecutive nasopharyngeal swab specimens collected ≥24 hours apart (total of two negative specimens)[1]. See Interim Guidelines for Collecting, Handling, and Testing Clinical Specimens for 2019 Novel Coronavirus (2019-nCoV).

When a test-based strategy is not feasible or desired, healthcare providers and public health officials should follow the non-test-based strategy outlined in the guidance for non-immunocompromised persons.

For Non-Immunocompromised Persons, see Interim Guidance on Discontinuation of Home Isolation for Persons with COVID-19

American Thoracic Society
https://www.thoracic.org/about/newsroom/press-releases/journal/2020/some-covid-19-patients-still-have-coronavirus-after-symptoms-disappear.php
Some COVID-19 Patients Still Have Coronavirus After Symptoms Disappear

FDA on Heat Lethality of COVID-19 Virus

The Consumer Brands Association (formerly GMA) posed question to FDA on heat lethality of CORVID-19.  While there are no specific studies, the virus is expected to be easily destroyed by heat and no special resistance to pH.  Processes used to destroy other organisms should be easily take care of COVID-19, and again, it is a respiratory virus, not foodborne.

“When manufacturing a food or beverage, what is the time/temperature lethality for COVID-19 and is there a specific pH that impacts the survivability of COVID-19 in general and in food?”

In response, FDA FCIC staff said the following: “Currently there is no evidence of food or food packaging being associated with transmission of COVID-19. Unlike foodborne gastrointestinal (GI) viruses like norovirus and hepatitis A that often make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory illness. Foodborne exposure to this virus is not known to be a route of transmission. Because of this, there are no specific studies to determine the impact of heat or pH on SARS-CoV-2 in food. However, there is no reason to believe SARS-CoV-2 would have greater resistance to heat or pH than foodborne viruses. Some studies show that coronaviruses (which are enveloped viruses) are less resistant to treatments including heat, alcohol, and others, as compared to foodborne viruses such as hepatitis A virus (HAV). For example, heating at 145°F (63°C) for 4 min has been shown to result in a 4 log reduction of coronaviruses, but the same temperature only inactivates 3 logs of HAV on green onions after 20 hours of heating/dehydration. Following measures intended to inactivate foodborne viruses should work for inactivation of coronaviruses, including SARS-CoV-2. However, to reiterated, foodborne exposure to this virus is not known to be a route of transmission.”

The Role of Asymptomatic and Presymptomatic in Spread of COVID-19

(Updated 4/1/20) In CDC's MMWR articles, they provide evidence in the difficulty for control of COVID-19 with people who are asymptomatic or presymptomatic.  These people do not have symptoms but are infected and can spread the virus.

In a US study, they looked at two nursing homes in Washington state in early March.  

A "facility-wide testing identified a 30.3% prevalence of infection among residents, indicating very rapid spread, despite early adoption of infection prevention and control measures. Approximately half of all residents with positive test results did not have any symptoms at the time of testing, suggesting that transmission from asymptomatic and presymptomatic residents, who were not recognized as having SARS-CoV-2 infection and therefore not isolated, might have contributed to further spread. Similarly, studies have shown that influenza in the elderly, including those living in SNFs, often manifests as few or atypical symptoms, delaying diagnosis and contributing to transmission (6–8). "

Another study in Singapore was posted.  "Investigation of COVID-19 cases in Singapore identified seven clusters (clusters A–G) in which presymptomatic transmission likely occurred. These clusters occurred during January 19–March 12, and involved from two to five patients each (Figure). Ten of the cases within these clusters were attributed to presymptomatic transmission and accounted for 6.4% of the 157 locally acquired cases reported as of March 16."

This enforces the need for social distancing, handwashing, and frequent cleaning, but also tracing personal contact with people who are ill.   As in this case with the nursing home, social distancing can be an issue in addition to having a population that is high at risk.

One interesting note sited in the MMWR report - "Speech and other vocal activities such as singing have been shown to generate air particles, with the rate of emission corresponding to voice loudness (7). News outlets have reported that during a choir practice in Washington on March 10, presymptomatic transmission likely played a role in SARS-CoV-2 transmission to approximately 40 of 60 choir members.*"

CDC MMWR
https://www.cdc.gov/mmwr/volumes/69/wr/mm6913e1.htm
Asymptomatic and Presymptomatic SARS-CoV-2 Infections in Residents of a Long-Term Care Skilled Nursing Facility — King County, Washington, March 2020
Early Release / March 27, 2020 / 69

In the Time of COVID-19, Customer Safety Sells

Food retailers including farmers’ markets are working to comply with new guidance on selling product.  Some have moved to some combination of online ordering, pre-order via phone, pre-packed pickup only, or delivery.   For those that have embraced online ordering with either delivery or pre-packed pickup, they have seen huge increases in sales.  Extension hosted a few local market meetings over the past week, and the anecdotal  evidence suggests that for those operations that have fully adopted and communicated COVID safety measures, business has been good....safety sells.

A butcher in Philadelphia that had focused a good portion of their business on supplying the foodservice channel has moved to a delivery, pre-order pickup model.  With good fortune, they had been experimenting with online and had to rush to get it in place for this pandemic.  They have seen record sales over the past days.  They sold to the regular retail customers but also had a number of new customers.  Another Farmers’ Market in SE PA had also moved to online.  They had pre-order pickup and sales were brisk.

But for many, they will have to work out of the traditional model where shoppers will come to the site to purchase and these operations will adopt the state guidance.  One traditional market reported that sales were down, but regular customers did come out.  They had rudimentary safety systems in place including spacing and hand disinfectant, but they did not seem that they did not communicate their plan well.  One market manager whose market had not opened wondered if it was worth the effort against the risk of getting themselves or their volunteers sick.

This Week in Mislabeled Products for Week Ending March 28, 2020

Wrong Back Label - Winter Gardens Quality Foods, Inc., is voluntary recalling one of its products: Whole Foods Market Vodka Sauce carrying the lot code 20057, because of an undeclared allergen (Milk).   The recall was initiated following a customer complaint regarding the incorrect back label which contained the wrong ingredient and allergen statement.

Sulfites Not Declared - Tiffany Food Corp. of Brooklyn, NY is recalling Huangfushanzen Huang Mountain Tea Mushroom (黄府山珍茶花菇) Dried Mushrooms with UPC 6 943153 804047 and no other coding, because it may contain undeclared sulfites. The recall was initiated after routine sampling by Florida Department of Agriculture and Consumer Services (FDACS) and subsequent analysis revealed the presence of sulfites in Huangfushanzen Huang Mountain Tea Mushroom (黄府山珍茶花菇) Dried Mushrooms which were not declared on the label at a level that could cause a life-threatening reaction in sulfite-sensitive individuals.

Another Recall of Enoki Mushrooms from Korea Due to Listeria

Guan’s Mushroom Co of Commerce, CA is recalling all cases of its 200g/7.05 ounce packages of Enoki Mushroom (Product of Korea) because it has the potential to be contaminated with Listeria monocytogenes,  The potential for contamination was noted after routine testing by State of California revealed the presence of Listeria monocytogenes in 200g package of Enoki.  This comes 10 days after another recall was issued for Enoki mushrooms from Korea by a California company.

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/guans-mushroom-co-recalls-enoki-because-possible-health-risk
Guan’s Mushroom Co Recalls Enoki Because of Possible Health Risk
Summary
Company Announcement Date:  March 23, 2020
FDA Publish Date:  March 23, 2020
Product Type: Food & Beverages
Reason for Announcement:  Potential Listeria monocytogenes  Foodborne Illness
Company Name: Guan's Mushroom Co.
Brand Name:  Guan's Mushroom Co.
Product Description:  Enoki Mushroom

FDA to Provide Flexibility on Nutritional Labeling for Foodservice Items Sold as Retail Items

FDA issued a temporary allowance during the COVID-19 emergency that allows for the sale of food without proper nutritional labeling.  So this could be food or ingredients that a restaurant has that they can now sell as a retail item, or items intended for sale in the foodservice channel from a manufacturer but now want to move it through retail sales.

So nutrition labeling does not need to be on these items during this time, but the items still have to have:

• a statement of identify
• an ingredient statement,
• the name and place of the business of the food manufacturer, packer, or distributor,
• net quantity of contents, and
• allergen information required by the Food Allergen Labeling and Consumer Protection Act

This is a great in helping get food that is in the foodservice channel sold to consumers.

https://www.fda.gov/food/cfsan-constituent-updates/fda-provides-temporary-flexibility-regarding-nutrition-labeling-certain-packaged-food-response-covid

Center for Food Safety and Applied Nutrition
Constituent Update
FDA Provides Temporary Flexibility Regarding Nutrition Labeling of Certain Packaged Food in Response to the COVID-19 Pandemic
March 26, 20202

NIH - Study Looks at Stability of COVID-19 Virus in the Environment

A study in New England Journal of Medicine provided information on the stability of the COVID-19 virus, or SARS-VoV-2, in the environment.

From the report below, "SARS-CoV-2 remained active on plastic and stainless steel surfaces for two to three days under the conditions in this experiment. It remained infectious for up to 24 hours on cardboard and four hours on copper. The virus was detectable in aerosols for up to three hours. These times will vary under real-world conditions, depending on factors including temperature, humidity, ventilation, and the amount of virus deposited."

So basically, there are many factors that come into play regarding stability of this virus including temperature and humidity.  What this does show is that the virus can survive in the environment so actions like hand washing and frequent disinfecting of high contact surfaces are important mitigation practices.

https://www.nih.gov/news-events/nih-research-matters/study-suggests-new-coronavirus-may-remain-surfaces-days
March 24, 2020
Study suggests new coronavirus may remain on surfaces for days

FDA Says Food Supply Safe and Strong in Light of COVID-19

FDA released a statement saying the food supply is safe and solid despite some local shortages during this COVID-19 pandemic.  The statement does not provide any significant new information.  Of course, the food industries are recognized as 'critical infrastructure and "workers in the food and agriculture sector – including those working in agricultural production and food processing of both human and animal food, distribution, retail and food service, and allied industries – are named as essential critical infrastructure workers who are vital to community continuity and resilience."

"If an employee is confirmed to have COVID-19, employers should inform workers of their possible exposure while maintaining confidentiality. Employees exposed to a co-worker with confirmed COVID-19 should follow the Centers for Disease Control and Prevention’s guidance: What to do if you are sick with coronavirus disease 2019 (COVID-19). Employers should consult with their local health department for additional guidance."

https://www.fda.gov/news-events/fda-voices-perspectives-fda-leadership-and-experts/fda-offers-assurance-about-food-safety-and-supply-people-and-animals-during-covid-19
FDA Offers Assurance About Food Safety and Supply for People and Animals During COVID-19

CDC Provides Alert on Ongoing E. coli Outbreak Linked to Clover Sprouts

CDC issues a food safety alert for an E. coli outbreak linked to clover sprouts.  To this point, there have been 39 cases in six states (Iowa, Illinois, Missouri, Texas, Florida, and Utah).  On March 16, 2020, Chicago Indoor Garden recalled all products containing red clover sprouts
.

CDC
https://www.cdc.gov/media/releases/2020/s0319-food-safety-alert-e-coli.html
Food Safety Alert Regarding a Multistate Outbreak of E. Coli

This Week in Mislabeled Product for Week Ending March 21, 2020

Wrong Package - Lindt & Sprüngli (USA) Inc. of Stratham, New Hampshire, is issuing a voluntary recall of one lot of its Lindt Excellence 85% Cocoa chocolate bars due to the bars being wrapped in the wrong packaging. The bars are labeled as Excellence 85% Cocoa, but contain Lindt Excellence Dark Caramel Sea Salt bars, therefore the package does not contain accurate information about allergens - milk and soy.

Label Misses Wheat - Raw Seafoods, Inc is recalling  Wegmans branded Ginger Salmon Oven Safe Meal and Salmon Teriyaki Oven Safe Meal due to undeclared wheat.

FDA Scales Back Foreign and Domestic Inspections Due to COVID-19

In light of the current COVID-19 pandemic, FDA announced that they will be scaling back domestic inspections.  They earlier announced that they would be postponing most foreign facility inspections through April and that inspections outside the U.S. deemed mission-critical will be considered on a case-by-case basis.

https://www.fda.gov/news-events/press-announcements/coronavirus-covid-19-update-fda-focuses-safety-regulated-products-while-scaling-back-domestic
Coronavirus (COVID-19) Update: FDA Focuses on Safety of Regulated Products While Scaling Back Domestic Inspections
For Immediate Release:
March 18, 2020

FDA Warning Letter - Company Fails to Control Labels Resulting In Allergen-related Recall

FDA issued a Warning Letter to Dianne's Fine Desserts after they recalled peanut butter brownies labeled in chocolate turtle brownie packaging because the product was 'misbranded' in that the finished product labels did not declare a major food allergen (peanuts)

According to the report, the firm recalled peanut butter brownies that were packaged in turtle brownie labeling, indicating that the problem “was caused by a temporary breakdown in your production and packaging processes.” In an email to FDA, the company  stated that there had been “opportunity during product changeover to introduce pre-printed packaging material to the line before changeover is completed.” The email also stated that the company "implemented corrective actions to the line clearance procedures and provided a summary of the changes, including controlling packaging on and in the area of production lines, checking and documenting that the correct packaging is on the line, utilizing photo standards of labeling, and training employees."

While FDA has not verified the corrective action, they issued the Warning Letter stating, "your food allergen controls are not adequate at the packaging step to ensure that your finished food is not misbranded under section 403(w) of the Act as evidenced by your firm’s packaging of peanut butter brownies into containers labeled for turtle brownies. This incorrect labeling caused your product to contain an undeclared major food allergen."


FDA Warning Letter

https://www.fda.gov/inspections-compliance-enforcement-and-criminal-investigations/warning-letters/diannes-fine-desserts-600026-03022020
Dianne's Fine Desserts
MARCS-CMS 600026 — March 02, 2020

FDA Warning Letter - Another Importer with No FSVP

FDA issued a Warning Letter to an importer for not having a FSVP in place for 1)Fried onions and  2)Basmati rice.  FDA had never received a response to how the firm was going to rectify the situation.


FDA Warning Letter
https://www.fda.gov/inspections-compliance-enforcement-and-criminal-investigations/warning-letters/sunrise-distributors-inc-599020-02112020
Sunrise Distributors Inc
MARCS-CMS 599020 — February 11, 2020

FDA Warning Letter - A RTE Bakery in Puerto Rico

FDA issued a Warning Letter to a ready-to-Eat (RTE) bakery products manufacturing facility located in Toa Baja, Puerto Rico.

The facility did not conduct a hazard analysis for any products to identify and evaluate known or reasonably foreseeable hazards for each type of food manufactured or processed.  And with that, they did not have a implemented a food safety plan or any preventive controls.

There were a host of GMP observations including:

• Pest issues
• Did not have good allergen control for equipment and utensils during use, with cleaning and in storage.  
• Handwashing issues
• Plant cleanliness
• Water-related issues

FDA Warning Letter
https://www.fda.gov/inspections-compliance-enforcement-and-criminal-investigations/warning-letters/sweet-ann-cake-inc-590155-10292019
Sweet Ann Cake, Inc.
MARCS-CMS 590155 — October 29, 2019

Cooked Shrimp Used in Sushi Operations Recalled for Vibrio parahaemolyticus

AFC Distribution Corp. (“AFC”) of Rancho Dominguez, California is voluntary recalling Cooked Butterfly Tail-On Whiteleg Shrimp (Sushi Ebi), Lot #2019.10.02, utilized in various prepared menu offerings with sell-by dates ranging from 02/19/2020 to 03/13/2020, because this ingredient may have a potential to be contaminated with Vibrio parahaemolyticus.

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/cooked-butterfly-tail-whiteleg-shrimp-sushi-ebi-lot-20191002
Cooked Butterfly Tail-On Whiteleg Shrimp (Sushi Ebi), Lot #2019.10.02
Summary
Company Announcement Date: March 13, 2020
FDA Publish Date: March 14, 2020
Product Type: Food & Beverages
Reason for Announcement: Potential to be contaminated with Listeria monocytogenes
Company Name: AFC Distribution Corp.
Brand Name: AFC Distribution Corp.
Product Description: Cooked Butterfly Tail-On Whiteleg Shrimp (Sushi Ebi)

Idaho Company Recalls Frozen Blackberries After FDA Test Finds Norovirus

WinCo Foods, LLC. of Boise, ID is recalling frozen Blackberries in a 16 oz. bag and frozen Berry Medley in 16 oz. and 32 oz. bags, manufactured by Rader Farms of Lynden, WA, because both products have the potential to be contaminated with Norovirus.   No customer illnesses have been reported to date. WinCo Foods was informed by the FDA that a sample of the product was tested by the FDA and found to be contaminated with Norovirus

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/winco-foods-llc-recalls-frozen-blackberries-and-frozen-berry-medley-because-possible-health-risk
Winco Foods, Llc. Recalls Frozen Blackberries and Frozen Berry Medley Because of Possible Health Risk
Summary
Company Announcement Date:  March 13, 2020
FDA Publish Date:  March 13, 2020
Product Type:  Food & Beverages
Reason for Announcement:  Norovirus
Company Name:  WinCo Foods, LLC
Brand Name:  WinCo
Product Description:  Frozen Blackberries and Frozen Berry Medley

Supporting The Food Service Industry in Coronavirus Times - Order Out

Our new Coronavirus reality has been a boon to the toilet paper industry, but there will be many sectors that will be adversely affected, including the restaurant industry.   In an attempt to minimize risk through avoiding large crowds and practicing social distancing, many will forgo eating out, especially buffets.  But we can continue to support our restaurant scene by ordering out.  This will minimize our social contact will providing our favorite eating spots with needed business.   Restaurants would be wise to market those services and establish procedures to quickly and safety provide food to customers.

USA Todayhttps://www.usatoday.com/story/money/2020/03/11/coronavirus-restaurants-dining-in-food-safety-preparations/5025087002/
MONEY
Dine out or eat in during the coronavirus crisis? Here's what public health and food safety experts say
Jessica Guynn
Kelly Tyko
USA TODAY
Mar11, 2020

Coronavirus Versus the Flu....Not the Same

You have probably heard that Coronavirus is just like the flu and that the flu kills more people and many are just overreacting....so what are you missing?

The mortality rate is much higher with Coronavirus compared to the flu.   For Corona virus, WHO estimates this number around 2 to 3 percent, although Dr. Fauci of NIH estimates it closer to 1%.  For the seasonal flu, it is approximately 0.1%.*  And while the elderly are more prone to illness for both, Coronavirus will adversely impact the more healthy among that group.

* ”On the actual case fatality rate: "There's the number of cases that have come to the attention of healthcare providers. As of [Friday] morning, that’s like 98,000. Then on the other side, you have the number of documented deaths. That’s now like 3,700, 3,800. When you do that pure simple math, the deaths are the numerator, the cases are the denominator, that’s where you get the report from WHO that it’s somewhere between a 2% and 3% case fatality rate. However, when people do modeling … you have various assumptions that there are this many asymptomatic cases that never get counted. When you do that, you get a range of case fatality rates that always less than the actual numerical one because it always factors in relative proportions of asymptomatic ones that we don’t count." (Ref)

Symptoms - symptoms for serious cases have required hospitalization with breathing support such as ventilation.  As seen in Italy where there has been a spike of illness, this has resulted in a overburdened medical support system.

Infectiousness - Coronavirus has been determined to be about twice as infectious.  Europe is midst of an increase number of cases.

Treatment - Coronavirus - no current vaccine and antivirals have had minimal impact.

And overall, there are just more unknowns about the Coronavirus, such as seasonal impacts, ability to reinfect, etc.


https://www.sciencealert.com/the-new-coronavirus-isn-t-like-the-flu-but-they-have-one-big-thing-in-common
No, Coronavirus Isn't 'Just Like The Flu'. Here Are The Very Important Differences
AFP   11 MARCH 2020

Imported Korean Mushrooms Linked to Listeria Outbreak With 36 Affected Including 6 Deaths

Mushrooms imported from Korea have been linked to a serious Listeria outbreak where 36 cases have been reported with 4 deaths.  Six of the cases  were pregnant women where two of the deaths were fetal.

Sun Hong Foods, Inc 1105 W Olympic Blvd, Montebello, CA 90640 is recalling All Cases Enoki Mushroom (Product of Korea) due to the potential to be contaminated with Listeria monocytogenes.  Consumers are warned not to even if it does not look or smell spoiled.

Sun Hong Foods became aware of this issue after notification by FDA that samples of the product tested by the State of Michigan were found to be positive for Listeria monocytogenes.

https://www.cdc.gov/listeria/outbreaks/enoki-mushrooms-03-20/index.html
Outbreak of Listeria Infections Linked to Enoki Mushrooms
Posted March 10, 2020 at 4:30 PM ET
At A Glance
Reported Cases: 36
States: 17
Hospitalizations: 30
Deaths: 4
Recall: Yes

This Week in Mislabeled Products for Two Weeks, Ending March 14, 2020

Incorrect Back Label - Pero Family Farms Food Company, LLC has initiated a voluntary product recall of its 11oz “Zucchini Spiral Pesto Side Dish Kit” with run number code 1196272F; Use By date of 03/20/2020 due to a product mislabeling which did not declare the allergens of egg and milk.

Someone Added Brazil Nuts Where They Shouldn't Have - Meijer is initiating a voluntary recall of 13,284 packages of mixed nuts due to the potential risk of an undeclared tree-nut allergen (Brazil nuts) sold at all Meijer stores, and is being issued to its customers in cooperation with the U.S. Food & Drug Administration. The recall was initiated after it was discovered the product contained Brazil nuts, which is not part of the product formulation or declared on package labeling. Subsequent investigation revealed an incorrect formulation was used to manufacture this product and should not have included the Brazil nuts.

Wrong Master Pack Label Used - Dole Fresh Vegetables, Inc. is initiating a limited voluntary recall of H-E-B-branded Tuscan Herb Chopped Salad due to possible undeclared allergens (peanut, wheat, soy and tree nuts) in H-E-B-branded Tuscan Herb Salad Kit, which was manufactured by Dole for H-E-B. The incorrect masterpack (kit with dressing and other toppings) was unintentionally used during the production of the salad.

Herring In Cream Sauce Mislabeled as Herring In Wine Sauce - Vita Food Products, Inc. of Chicago, Illinois is notifying the public that it is recalling up to 8,376 individual plastic jars of 32 ounce Vita Wild Herring in Wine Sauce that are potentially mislabeled because they may contain sour cream and, therefore, may contain undeclared milk. Mislabeled products that are subject to recall will be obvious to consumers because the recalled product’s white sour cream sauce can be seen through the clear plastic jar even though the label may state “Vita Wild Herring in Wine Sauce”.

Queso Product Labeled as Salsa Product Misses Milk and Soy - Stonewall Kitchen of York, Maine is voluntarily recalling 4,812 jars of its Ghost Pepper Queso with an Enjoy By date of 23MAY2021, as a small number of those were mislabeled as Ghost Pepper Salsa. Ghost Pepper Queso includes two allergens, milk and soy, that are not included in Ghost Pepper Salsa, and therefore don’t appear on the ingredient statement of the mislabeled jars. While Stonewall Kitchen believes that only a small number of jars were mislabeled out of the 4,812 which were manufactured that day, the company is recalling all of them out of an abundance of caution. Of note, the mislabeled jars should be very easy to spot: Ghost Pepper Queso product is a bright yellow-orange color, while Ghost Pepper Salsa is dark red.

Print-and-Apply Label Does Not List Milk Ingredient - Whole Foods Market is voluntarily recalling select Green Chile Chicken Tamales from stores across 24 states because they contain undeclared milk. A print-and-apply label did not have milk ingredient listed in the ingredient statement.

New Label Design Uses Incorrect Termonology Not Stating Milk - New Capstone, Inc. of Mooresville, NC is recalling their 22oz ReStructure Vanilla Protein Powder pouches, Lot 19211 Exp. 06/21 and their 27 gram individual serving pouch, Lot 19211 Exp. 06/21, because they may contain undeclared milk. The recall was initiated after it was discovered that the new product pouch design omitted the clear statement that the product contained milk but rather just stated the product contained lactose. Subsequent to this discovery New Capstone, Inc. added a milk allergen warning sticker to all remaining packages in Lot 19211.

Review - The Risk of Pathogen Spillover from Wild Birds

Wild birds can carry pathogens, such as Campylobacter and Salmonella, that can become contaminants for food. Most of our concern is in the fields with crops that will receive minimal processing, but also in instances where birds gain access into our processing facilities. A recent review of the research shows that we probably overemphasize the risk, but more research is needed in understanding transmission from birds to our food systems.

"We conclude that current data do not provide sufficient information to determine the likelihood of enteric pathogen spillover from wild birds to humans and thus preclude management solutions. The primary focus in the literature on pathogen prevalence likely overestimates the probability of enteric pathogen spillover from wild birds to humans because a pathogen must survive long enough at an infectious dose and be a strain that is able to colonize humans to cause infection."

From their paper:

"Campylobacter spp. 14.8%(64/431)of North American breeding birds had Campylobacter spp. prevalence data (1+ observations) meeting our inclusion criteria 1–9 (Data S2). The species with the most observations meeting our inclusion criteria 1–9 were rock pigeon [N= 3659from 15 studies, range 6–1800 individuals tested, 0.1–70% reported prevalence, estimated prevalence 16± 5.3%(SE)],European starling[N= 2094 from 12 studies, range 1–957 individuals tested, 0–75% reported prevalence, estimated prevalence 28 ± 6.0% (SE)],...."

"Salmonella spp. were the most studied bacteria with 33% (141/431) of North American breeding birds having prevalence data (1+ observations) meeting our inclusion criteria 1–9. The species with the most observations of data meeting inclusion criteria 1–9 were herring gull [N = 12470 from 10 studies, range 1–5324 individuals tested, 0–22% prevalence,estimated prevalence 8.2± 2.2%(SE)],house sparrow [N = 5581 from 19 studies, range 2–1124 individuals tested, 0–21% prevalence, estimated prevalence 2.5 ± 0.7% (SE)], rock pigeon [N = 5458 from 30 studies, range 4–1800 individuals tested, 0–100% prevalence, estimated prevalence 4.0 ± 0.9% (SE)..."

So birds can carry pathogens, and we need to keep them out of food processing facilities, but with field crops, further work is needed before we go to the levels of habitat destruction.

Biological Reviews
https://onlinelibrary.wiley.com/doi/full/10.1111/brv.12581
Are we overestimating risk of enteric pathogen spillover from wild birds to humans?
Olivia M. Smith  William E. Snyder  Jeb P. Owen
First published: 31 January 2020 https://doi.org/10.1111/brv.12581

Preparing Your Food Operation for a Coronavirus Situation - Updated

(4/6/20) With the risk of Coronavirus (SARS-CoV2) rising in the US, food establishments should be implementing controls to minimize risk of COVID-19 among their personnel and begin planning for an increasing risk level in the local populace. A list of recommendations based upon CDC and WHO guidance are listed below.

How Is Corona Virus Spread?

“When someone who has COVID-19 coughs or exhales they release droplets of infected fluid. Most of these droplets fall on nearby surfaces and objects - such as desks, tables or telephones. People could catch COVID-19 by touching contaminated surfaces or objects – and then touching their eyes, nose or mouth. If they are standing within six feet of a person with COVID-19 they can catch it by breathing in droplets coughed out or exhaled by them. In other words, COVID-19 spreads in a similar way to flu. Most persons infected with COVID-19 experience mild symptoms and recover. However, some go on to experience more serious illness and may require hospital care. Risk of serious illness rises with age: people over 40 seem to be more vulnerable than those under 40.” (WHO 2020)

Enhanced Sanitary Environment

• Promote regular and thorough hand-washing by employees, contractors and customers.   Provide soap and water and alcohol-based hand rubs in the workplace. Ensure that adequate supplies are maintained. Place hand rubs in multiple locations or in conference rooms to encourage hand hygiene
• Routinely clean all frequently touched surfaces in the workplace, such as workstations, counter tops, and doorknobs. Use the cleaning agents that are usually used in these areas and follow the directions on the label.
• Provide disposable wipes so that commonly used surfaces (for example, doorknobs, keyboards, remote controls, desks) can be wiped down by employees before each use.

Employee Training

• Emphasize staying home when sick, reviewing the typical symptoms (listed below).
• Instruct employees to clean their hands often with an alcohol-based hand sanitizer that contains at least 60-95% alcohol, or wash their hands with soap and water for at least 20 seconds. Soap and water should be used preferentially if hands are visibly dirty.
• Practice proper coughing and sneezing etiquette including 
• Cover your mouth and nose with a tissue when you cough or sneeze.
• Put your used tissue in a waste basket.
• If you don’t have a tissue, cough or sneeze into your upper sleeve, not your hands.
• Remember to wash your hands after coughing or sneezing.
• FDA and CDC recommend that food workers wear face coverings as a means to limit aerosols; this done in conjunction with social distancing.
• Employees who are well but have a sick family member at home with COVID-19 should notify their supervisor and refer to CDC guidance for how to conduct a risk assessment of their potential exposure.
• Emphasize the need for social distancing, as much as can be possible for a given operation. Social distancing must become standard practice.

Actively encourage sick employees to stay home

• Employees who have symptoms of acute respiratory illness are recommended to stay home and not come to work until they are free of fever (100.4° F [37.8° C] or greater using an oral thermometer), signs of a fever, and any other symptoms for at least 24 hours, without the use of fever-reducing or other symptom-altering medicines (e.g. cough suppressants). Employees should notify their supervisor and stay home if they are sick.
• Ensure that your sick-leave policies are flexible and consistent with public health guidance and that employees are aware of these policies.
• Talk with companies that provide your business with contract or temporary employees about the importance of sick employees staying home and encourage them to develop non-punitive leave policies.
• Do not require a healthcare provider’s note for employees who are sick with acute respiratory illness to validate their illness or to return to work, as healthcare provider offices and medical facilities may be extremely busy and not able to provide such documentation in a timely way.
• Employers should maintain flexible policies that permit employees to stay home to care for a sick family member. Employers should be aware that more employees may need to stay at home to care for sick children or other sick family members than is usual.

Separate sick employees

• CDC recommends that employees who appear to have acute respiratory illness symptoms (i.e. cough, shortness of breath) upon arrival to work or become sick during the day should be separated from other employees and be sent home immediately.
• Visitors and Meetings
• Try to conduct meetings with people from outside the company via conference call or on-line web viewing apps.
• Restrict meetings to only those that are essential for operations.
• Ask visitors and contractors to sign a notice that they do not have symptoms or have knowingly encounter someone who has symptoms.

Travel

• Advise employees to check themselves for symptoms of acute respiratory illness before starting travel and notify their supervisor and stay home if they are sick.
• Ensure employees who become sick while traveling or on temporary assignment understand that they should notify their supervisor and should promptly call a healthcare provider for advice if needed.
• Restrict international travel and put in appropriate controls for those that do.

Planning

• Develop a plan of what to do if someone becomes ill with suspected COVID-19 at one of your workplaces, including how to exclude or isolate them.  Contact your local health authority to support identifying who may have contacted that employee.
• Prepare for possible increased numbers of employee absences due to illness in employees and their family members, dismissals of early childhood programs and K-12 schools due to high levels of absenteeism or illness; or a quarantine imposed on employees due to contact with a sick individual.
• Employers should plan to monitor and respond to absenteeism at the workplace. 
• Implement plans to continue your essential business functions in case you experience higher than usual absenteeism.
• Cross-train personnel to perform essential functions so that the workplace can maintain operations even if key staff members are absent.
• Assess your essential functions and the reliance that others and the community have on your services or products. Be prepared to change your business practices if needed to maintain critical operations (e.g., identify alternative suppliers, prioritize customers, or temporarily suspend some of your operations if needed).
• Increase inventories of finished goods in the event of decreased capabilities or increased demand.
• Increase inventories of ingredients and materials that may come in short suppl, but do not buy more than you need.  This includes gloves and sanitary supplies.
• Consider focusing production on main-line items that can be run more efficiently.

CDC - https://www.cdc.gov/coronavirus/2019-ncov/community/guidance-business-response.html
WHO - https://www.who.int/docs/default-source/coronaviruse/getting-workplace-ready-for-covid-19.pdf?sfvrsn=359a81e7_6

FDA Guidance for Food Operations- https://www.fda.gov/emergency-preparedness-and-response/mcmissues/coronavirus-disease-2019-covid-19-frequently-asked-questions#food
Coronavirus Disease 2019 (COVID-19) Frequently Asked Questions Food Products & Food Facilities 

FDA Guidance for Food Operations
https://www.fda.gov/emergency-preparedness-and-response/mcmissues/coronavirus-disease-2019-covid-19-frequently-asked-questions#food
Coronavirus Disease 2019 (COVID-19) Frequently Asked Questions Food Products & Food Facilities 
Q: Is food imported to the United States from China and other countries affected by coronavirus disease 2019 (COVID-19), at risk of spreading COVID-19?
A: Currently, there is no evidence to support transmission of COVID-19 associated with imported goods and there are no reported cases of COVID-19 in the United States associated with imported goods.

How Long Can Coronavirus Persist in the Environment?

See updated post for COVID-19 specific information - NIH - Study Looks at Stability of COVID-19 Virus in the Environment
With the concern on Coronavirus, there have been questions regarding its stability in the environment.  An article in Medical News Today provides information gleaned from studies on other types of Coronavirus.

“Human coronaviruses can remain infectious on inanimate surfaces at room temperature for up to 9 days. At a temperature of 30°C [86°F] or more, the duration of persistence is shorter. Veterinary coronaviruses have been shown to persist even longer for 28 d[ays].”  Higher humidity and lower temperatures increases the ability of the Coronavirus to remain active

For heating and UV destruction, "were converted to be non-infectious after 90-, 60- and 30-min exposure at 56 degrees C, at 67 degrees C and at 75 degrees C, respectively. Irradiation of UV for 60 min on the virus in culture medium resulted in the destruction of viral infectivity at an undetectable level."

“Surface disinfection with 0.1% sodium hypochlorite or 62–71% ethanol significantly reduces coronavirus infectivity on surfaces within 1 min[ute] exposure time.”  CDC has provided this environmental control for healthcare operations"

• Routine cleaning and disinfection procedures (e.g., using cleaners and water to pre-clean surfaces prior to applying an EPA-registered, hospital-grade disinfectant to frequently touched surfaces or objects for appropriate contact times as indicated on the product’s label) are appropriate for COVID-19 in healthcare settings, including those patient-care areas in which aerosol-generating procedures are performed. Products with EPA-approved emerging viral pathogens claims are recommended for use against COVID-19. These products can be identified by the following claim: 
• “[Product name] has demonstrated effectiveness against viruses similar to COVID-19 on hard non-porous surfaces. Therefore, this product can be used against COVID-19 when used in accordance with the directions for use against [name of supporting virus] on hard, non-porous surfaces.”
• This claim or a similar claim, will be made only through the following communications outlets: technical literature distributed exclusively to health care facilities, physicians, nurses and public health officials, “1-800” consumer information services, social media sites and company websites (non-label related). Specific claims for “COVID-19” will not appear on the product or master label.
• See additional information about EPA-approved emerging viral pathogens claims
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• If there are no available EPA-registered products that have an approved emerging viral pathogen claim for COVID-19, products with label claims against human coronaviruses should be used according to label instructions.