A Colorado meat company is recalling ground elk meat after analysis conducted by the company showed the product was positive for E. coli O157:H7. The product was packed in 205 eight pound cases containing 8 one pound packages and was shipped to NC, SC, and VA.
A Michigan company is recalling close to 50,000 lbs of pork sausage due to potential contamination of foreign material. The notice said the issue was discovered during verification testing.
Friday, June 5, 2015
Wednesday, June 3, 2015
CDC Release 2013 Foodborne Illness Report
CDC released 2013 Report – Surveillance for Foodborne Disease Outbreaks United States. 2013: Annual Report. http://www.cdc.gov/foodsafety/pdfs/foodborne-disease-outbreaks-annual-report-2013-508c.pdf
The main findings as listed in the report:
- In 2013, 818 foodborne disease outbreaks were reported, resulting in 13,360 illnesses, 1,062 hospitalizations, 16 deaths, and 14 food recalls.
- Outbreaks caused by Salmonella increased 39% from 2012 (113) to 2013 (157). Outbreak-associated hospitalizations caused by Salmonella increased 38% from 2012 (454) to 2013 (628).
- Fish (50 outbreaks), mollusks (23), chicken (21), and dairy (21, with 17 due to unpasteurized products) were the most common single food categories implicated in outbreaks.
- As reported in previous years, restaurants (433 outbreaks, 60% of outbreaks reporting a single location of preparation), specifically restaurants with sit-down dining 351, 49%), were the most commonly reported locations of food preparation.
818 foodborne outbreaks impacting 13360 people. Not too bad when you consider there are 320 million people in the US eating hopefully 3 meals a day, 365 days/year...not bad unless you are one of those poor souls who happens to get ill, then really bad is what you are feeling. And if you take the 48,000,000 as the real number for number of cases, then the vast majority of cases must not be reported.
Salmonella is tops among bacteria, but Norovirus is still the leading etiological agent. I know we like to blame those commercially processed foods, but in the end, a restaurant or a banquet hall is a more likely place for contracting illness. For foods, seafood and mollusks…and there are a lot of cases due to mollusks especially if we could see the rate (number of cases/number of people eating). So if you can combinine a few of these…how about eating fish or mollusks (ie raw oysters) in a restaurant?
As far as rates of foodborne illness per state, the average was 3.3 outbreaks per million people. Nice to see that our fair state of PA rates below this average. Ohio and Minnesota, not so good.
Friday, May 29, 2015
Food Safety Quick Hits - Hyperlinking the News for May 29th, 2015
An Ohio firm is recalling jars of salsa after discovering jars were not properly sealed. The titles of the various news articles call it a potential botulism concern, unsealed jars are more likely to be a spoilage issue.
The FDA issued a recall notice for a Colorado company that is recalling raw Macadamia nuts due to the presence of Salmonella. The Salmonella was found by FDA through routine product testing. No illnesses have been reported.
A California company is recalling candy - coconut chews because of the potential to contain small stainless steel wire. It looks to be that a screen within the manufacturing process is the source. Perhaps a screen broke or was fraying?
In California, patrons filed a lawsuit against a Mexican restaurant that reportedly made them ill. The LA County Health Department investigated after seeing a number of complaints on Yelp, the social media site for restaurant reviews.
The CDC is investigating a multistate outbreak of Salmonella paratyphi B that may be linked to raw tuna used for sushi. The epicenter for the cases is in the Southeast US. As of May 21, 2015, a total of 53 people from 9 states have reported being ill. CDC is still investigating the source.
Interesting, this variant does not cause parahyphoid fever, which would be characterized by high fever, but is more similar to the symptoms of normal Salmonella which includes diarrhea, fever, and abdominal cramps 12-72 hours after being exposed.
In Wisconsin, 60 people report becoming ill from a Salmonella infection after eating pork carnitas served by a local market. According to Wikipedia, "Carnitas, literally "little meats," is a dish of Mexican cuisine originating from the state of Michoacán. Carnitas are made by braising or simmering pork in oil or preferably lard until tender. The process takes three or four hours and the result is very tender and juicy meat, which is then typically served with chopped coriander leaves (cilantro) and diced onion, salsa, guacamole, tortillas, and refried beans (frijoles refritos)." Sounds delicious except for the Salmonella part.
Finally, some reasons why not to take a cruise. In a report issued by some group that supports journalism in the public interest, they call attention to all the bad stuff that can happen on a cruise ship. From the report: "Last year over 1,700 passengers and crew members fell sick from gastrointestinal illnesses like norovirus. Since 2012 at least seven children have drowned or nearly drowned in cruise ship pools that rarely have full-time lifeguards. This year, a 21-year-old college student fell overboard and was never found -- one of at least two dozen incidents in the last two years in which cruise passengers or crew have gone overboard, according to media reports."
Stay home and make your own pork carnitas.
The FDA issued a recall notice for a Colorado company that is recalling raw Macadamia nuts due to the presence of Salmonella. The Salmonella was found by FDA through routine product testing. No illnesses have been reported.
A California company is recalling candy - coconut chews because of the potential to contain small stainless steel wire. It looks to be that a screen within the manufacturing process is the source. Perhaps a screen broke or was fraying?
In California, patrons filed a lawsuit against a Mexican restaurant that reportedly made them ill. The LA County Health Department investigated after seeing a number of complaints on Yelp, the social media site for restaurant reviews.
The CDC is investigating a multistate outbreak of Salmonella paratyphi B that may be linked to raw tuna used for sushi. The epicenter for the cases is in the Southeast US. As of May 21, 2015, a total of 53 people from 9 states have reported being ill. CDC is still investigating the source.
Interesting, this variant does not cause parahyphoid fever, which would be characterized by high fever, but is more similar to the symptoms of normal Salmonella which includes diarrhea, fever, and abdominal cramps 12-72 hours after being exposed.
In Wisconsin, 60 people report becoming ill from a Salmonella infection after eating pork carnitas served by a local market. According to Wikipedia, "Carnitas, literally "little meats," is a dish of Mexican cuisine originating from the state of Michoacán. Carnitas are made by braising or simmering pork in oil or preferably lard until tender. The process takes three or four hours and the result is very tender and juicy meat, which is then typically served with chopped coriander leaves (cilantro) and diced onion, salsa, guacamole, tortillas, and refried beans (frijoles refritos)." Sounds delicious except for the Salmonella part.
Finally, some reasons why not to take a cruise. In a report issued by some group that supports journalism in the public interest, they call attention to all the bad stuff that can happen on a cruise ship. From the report: "Last year over 1,700 passengers and crew members fell sick from gastrointestinal illnesses like norovirus. Since 2012 at least seven children have drowned or nearly drowned in cruise ship pools that rarely have full-time lifeguards. This year, a 21-year-old college student fell overboard and was never found -- one of at least two dozen incidents in the last two years in which cruise passengers or crew have gone overboard, according to media reports."
Stay home and make your own pork carnitas.
Thursday, May 28, 2015
FDA's Inspection Report for Apple Facility Involved in Caramel Apple Listeria Outbreak
FDA had issued a 483 Report on the Bidart Apple operation in light of the Caramel Apple Listeria outbreak. This 483 Report made available through the Marler Blog indicated the following:
- Of the 110 environmental samples taken, 7 were confirmed positive for Listeria monocytogenes with 6 of these being direct food contact surfaces. These included the polishing brushes and the wooden bins.
- FDA observed food contact surfaces on packing equipment that were not maintained in a way that could be easily cleaned and sanitized.
- Exposed foam padding material on a packaging line (again, something that is not only difficult to clean, but can be a collection point for contamination).
- A bucket conveyor system made of a canvas material that had frayed ends (another material not easily cleaned).
- Torn / cracked flaps for controlling apple flow.
Thursday, May 21, 2015
The Blue Bell Situation and the Impact of FSMA
In his piece, Blue Bell and the Very Real Impact of the Food Safety Modernization Act, FDA’s Deputy Commissioner for Foods and Veterinary Medicine, Michael Taylor, discusses how FSMA will help prevent (not eliminate) foodborne outbreaks such as those associated with ice cream sold by Blue Bell.
The coming change with an implemented FSMA regulation that can be taken from this article is that companies will need 'real' controls in place for hazards that have been determined for their product and operation. Real controls are ones that are well planned, implemented and verifiable. This not only covers process-related controls, but those that had been considered as part of the prerequisite programs...sanitation for example.
In the Blue Bell case, Listeria monitoring was in place, but all their program was really able to do was show that Listeria was showing up, but beyond that, questions could be easily raised - was it in product, was it on food contact surfaces, what was the source and was anything done to eliminate that source. In the FDA's 2008 draft guidance document, Guidance for Industry: Control of Listeria monocytogenes in Refrigerated or Frozen Ready-To-Eat Foods; Draft Guidance, recommendations for environmental and product sampling are made. However, FSMA differs in that it will ask....'how do you know?'. So instead of recommending testing, the question is 'how do you know you are controlling Listeria?'. It is now on the that processor to be able to provide proof of control...which in this case, is most likely testing of the environment as well as product. Along with that, verification, documentation, and corrective action.
So in the build-up to FSMA, challenge the controls by asking 'how do you really know' whether the controls you have identified are working. How do you know whether the corrective actions taken eliminated the hazard from occurring and prevented suspect product from reaching the consumer.
FDA Voice
http://blogs.fda.gov/fdavoice/index.php/2015/05/blue-bell-and-the-very-real-impact-of-the-food-safety-modernization-act/
Blue Bell and the Very Real Impact of the Food Safety Modernization Act
Posted on May 20, 2015 by FDA Voice
By: Michael R. Taylor
Could the deadly outbreak of illnesses tied to contaminated ice cream have been prevented? It’s an important question, one that is on the minds of many in the wake of the multi-state outbreak of Listeria monocytogenes tied to ice cream produced by Blue Bell Creameries.
Above all else, we need to acknowledge the tragic aftermath. Our hearts go out to the friends and family members of the victims – the 10 people who were hospitalized and the three who died.
Our mission in the face of such tragedies is to work to keep them from happening again, first by investigating the cause. If products are found to be contaminated with Listeria monocytogenes or other pathogens, we work with companies to recall anything that has the potential to cause illness. The FDA joins with other federal agencies, states, and industry, while also communicating directly with consumers — all in an effort to ensure that more people don’t get sick or worse.
But more needs to be done, and more is being done. Congress passed the FDA Food Safety Modernization Act (FSMA) in December 2010 because of outbreaks like this, because of a widespread concern among legislators, consumers and industry about foodborne illnesses that kill thousands each year.
The coming change with an implemented FSMA regulation that can be taken from this article is that companies will need 'real' controls in place for hazards that have been determined for their product and operation. Real controls are ones that are well planned, implemented and verifiable. This not only covers process-related controls, but those that had been considered as part of the prerequisite programs...sanitation for example.
In the Blue Bell case, Listeria monitoring was in place, but all their program was really able to do was show that Listeria was showing up, but beyond that, questions could be easily raised - was it in product, was it on food contact surfaces, what was the source and was anything done to eliminate that source. In the FDA's 2008 draft guidance document, Guidance for Industry: Control of Listeria monocytogenes in Refrigerated or Frozen Ready-To-Eat Foods; Draft Guidance, recommendations for environmental and product sampling are made. However, FSMA differs in that it will ask....'how do you know?'. So instead of recommending testing, the question is 'how do you know you are controlling Listeria?'. It is now on the that processor to be able to provide proof of control...which in this case, is most likely testing of the environment as well as product. Along with that, verification, documentation, and corrective action.
So in the build-up to FSMA, challenge the controls by asking 'how do you really know' whether the controls you have identified are working. How do you know whether the corrective actions taken eliminated the hazard from occurring and prevented suspect product from reaching the consumer.
FDA Voice
http://blogs.fda.gov/fdavoice/index.php/2015/05/blue-bell-and-the-very-real-impact-of-the-food-safety-modernization-act/
Blue Bell and the Very Real Impact of the Food Safety Modernization Act
Posted on May 20, 2015 by FDA Voice
By: Michael R. Taylor
Could the deadly outbreak of illnesses tied to contaminated ice cream have been prevented? It’s an important question, one that is on the minds of many in the wake of the multi-state outbreak of Listeria monocytogenes tied to ice cream produced by Blue Bell Creameries.
Above all else, we need to acknowledge the tragic aftermath. Our hearts go out to the friends and family members of the victims – the 10 people who were hospitalized and the three who died.
Our mission in the face of such tragedies is to work to keep them from happening again, first by investigating the cause. If products are found to be contaminated with Listeria monocytogenes or other pathogens, we work with companies to recall anything that has the potential to cause illness. The FDA joins with other federal agencies, states, and industry, while also communicating directly with consumers — all in an effort to ensure that more people don’t get sick or worse.
But more needs to be done, and more is being done. Congress passed the FDA Food Safety Modernization Act (FSMA) in December 2010 because of outbreaks like this, because of a widespread concern among legislators, consumers and industry about foodborne illnesses that kill thousands each year.
Friday, May 15, 2015
USDA Develops Program for Certifying Food as GMO Free
USDA has developed a new program for certifying that a food is GMO free. There is a similar program in place for organic foods that would cover GMO free as well, but not for just GMO free.
The verification process would be paid by the companies, not the government.
Huffington Post
http://www.huffingtonpost.com/2015/05/14/usda-gmo-label_n_7284544.html
USDA Develops New GMO-Free Certification And Label For Foods
| By MARY CLARE JALONICK
Posted: 05/14/2015 12:47 pm EDT Updated: 05/14/2015 12:59 pm EDT
WASHINGTON (AP) — The U.S. Agriculture Department has developed a new government certification and labeling for foods that are free of genetically modified ingredients.
USDA's move comes as some consumer groups push for mandatory labeling of the genetically modified organisms, or GMOs.
The certification is the first of its kind and would be voluntary — and companies would have to pay for it. If approved, the foods would be able to carry a "USDA Process Verified" label along with a claim that they are free of GMOs.
The verification process would be paid by the companies, not the government.
Huffington Post
http://www.huffingtonpost.com/2015/05/14/usda-gmo-label_n_7284544.html
USDA Develops New GMO-Free Certification And Label For Foods
| By MARY CLARE JALONICKPosted: 05/14/2015 12:47 pm EDT Updated: 05/14/2015 12:59 pm EDT
WASHINGTON (AP) — The U.S. Agriculture Department has developed a new government certification and labeling for foods that are free of genetically modified ingredients.
USDA's move comes as some consumer groups push for mandatory labeling of the genetically modified organisms, or GMOs.
The certification is the first of its kind and would be voluntary — and companies would have to pay for it. If approved, the foods would be able to carry a "USDA Process Verified" label along with a claim that they are free of GMOs.
Thursday, May 14, 2015
USDA Issues Rule on Labeling of Mechanically Tenderized Beef Products
Mechanically tenderized meat (aka injected meat, blade tenderized meat, chopped steak) will have to be labeled as such and also have proper cooking instructions. This type of meat has a higher risk in that the process of sticking needles in the meat, or cutting the meat, can force harmful bacteria into the internal portions of the meat. Because of this, it needs to be cooked more, just like hamburger (no rare or medium rare). Unlike hamburger, it is not obvious that it needs to be cooked more in that the meat cuts look the same as whole 'intact' cuts of beef.
This is a good rule. People are normally unaware of the difference of tenderized cuts of meat and intact cuts of meat and the fact that you need to cook it more. Labeling these cuts will help.
The rule does not go into effect until May, 2016.
USDA News Release
http://www.fsis.usda.gov/wps/portal/fsis/newsroom/news-releases-statements-transcripts/news-release-archives-by-year/archive/2015/nr-051315-01
USDA Finalizes Rule to Require Labeling of Mechanically Tenderized Beef Products
New labels and cooking instructions will give consumers information they need to safely enjoy these products
WASHINGTON, May 13, 2015 – The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) today announced new labeling requirements for raw or partially cooked beef products that have been mechanically tenderized. Consumers, restaurants, and other food service facilities will now have more information about the products they are buying, as well as useful cooking instructions so they know how to safely prepare them.
“Labeling mechanically tenderized beef products and including cooking instructions on the package are important steps in helping consumers to safely prepare these products,” said Deputy Under Secretary Al Almanza. “This common sense change will lead to safer meals and fewer foodborne illnesses.”
This is a good rule. People are normally unaware of the difference of tenderized cuts of meat and intact cuts of meat and the fact that you need to cook it more. Labeling these cuts will help.
The rule does not go into effect until May, 2016.
USDA News Release
http://www.fsis.usda.gov/wps/portal/fsis/newsroom/news-releases-statements-transcripts/news-release-archives-by-year/archive/2015/nr-051315-01
USDA Finalizes Rule to Require Labeling of Mechanically Tenderized Beef Products
New labels and cooking instructions will give consumers information they need to safely enjoy these products
WASHINGTON, May 13, 2015 – The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) today announced new labeling requirements for raw or partially cooked beef products that have been mechanically tenderized. Consumers, restaurants, and other food service facilities will now have more information about the products they are buying, as well as useful cooking instructions so they know how to safely prepare them.
“Labeling mechanically tenderized beef products and including cooking instructions on the package are important steps in helping consumers to safely prepare these products,” said Deputy Under Secretary Al Almanza. “This common sense change will lead to safer meals and fewer foodborne illnesses.”
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