Frozen Green Beans, 2014 Pack Date, Recalled for Listeria

An organic frozen vegetable division of General Mills, Cascadian Farms, is recalling 2 lots of frozen cut green beans after a sample of the 18 month old product was found to be positive for Listeria.  There have been no reported illnesses.

There are a number of interesting points to note:

• The product was produced close to 18 months earlier, so it is curious why the product was just tested now. 
• Beans would have been blanched, so it is likely this is a case of post-process contamination....either occurring during initial bulk packing or repacking.
• The beans would have been from the 2013 harvest and frozen in bulk until repacked or the product was imported from another country...so there would be a lot of handling.
• This type of product would likely be cooked by the consumer.  The label would have instructions for cooking and provided those instructions were followed, then Listeria would be eliminated.
• Now that product from this facility was found to be positive for Listeria, will additional product be tested, including more recent product (if it hasn't been so already) and will there be a surge of attention brought to this facility (as well as other facilities that pack similar product).
• Frozen vegetables were also recalled in April after the facility had Listeria positive results for environmental samples. 

 

General Mills News Release

http://www.generalmills.com//en/News/NewsReleases/Library/2015/July/cc-recall/3b3a9c6b-4989-464c-91f6-289a55888a27

Aug 26, 2015

General Mills voluntarily recalls a limited quantity of frozen Cascadian Farm Cut Green Beans

  

MINNEAPOLIS, Minnesota - General Mills today announced a voluntary Class I recall of a limited quantity of frozen Cascadian Farm Cut Green Beans produced over two days in March 2014. The recall is being issued as a precaution after one package of finished product tested positive for the presence of Listeria monocytogenes. No related illnesses have been reported in connection with this product.

 

This voluntary recall is limited to 10-ounce bags of frozen Cascadian Farm Cut Green Beans with either of two “Better If Used By” dates printed on the package:

 

10APR2016

11APR2016

 

The recalled product was produced and packaged in 2014. No other varieties or production dates of Cascadian Farm products are affected by this recall.

Company Violates Federal Labeling Law for Mayo with No Egg

A small California company was producing a product that violated federal labeling standards.  The label used on their plant based product, 'Just Mayo', used the term mayo.  However, mayo is shorthand for mayonnaise, which is a egg based product.  Just Mayo has no egg. 

It is always interesting to read about the company in the hope to get a glimpse of how these mistakes can be made.  In the Business Day piece (below), they linked a Business Insider article that was written about the company and its owner.  A very unflattering picture of a company that appears more of a techno-business people than people I would want producing my food.  To be fair, the owner had written a response to the Business Insider piece, but still, it provides a picture.


Business Day
http://www.nytimes.com/2015/08/26/business/fda-says-eggless-spread-violates-mayonnaise-and-label-rules.html
Just Mayo Spread Violates Mayonnaise and Label Rules, F.D.A. Says

By STEPHANIE STROMAUG. 25, 2015

The Food and Drug Administration has told Hampton Creek, a tiny company selling plant-based replacements for proteins derived from animals, that some of its Just Mayo products violate federal regulations related to standards for mayonnaise and proper labeling.

In a letter dated Aug. 12, the agency wrote that even the term “mayo” in the brand name and the logo, a minimalist egg “cracked” by a pea shoot, “may be misleading to consumers” by implying there are eggs in the products.

Farmers' Market Food Processor Cited for Improper Processing

Consumers in Michigan are being asked to check their farmers' market purchases for jars of food that may have been improperly processed.

Farmers' Markets can be considered the wild west for food processing.   Because of the ease of entry into this food sales channel, many want-to-be food processors can introduce most any concoction they dream up.  Luckily, as in this case, regulators are patrolling the sales tents and tailgates that populate the ever increasing number of farmers' markets.

It is one thing to sell the raw agricultural commodities, the anchor products for farmers' markets, but when people start to process and sell foods, there are additional regulatory requirements that must be met.   These requirements, such as licensure and certifications, help to ensure that budding processors are producing safe food.  Unfortunately, too many do not know the regulations, and more importantly, the principles and practices that these regulations require.

In this case, there is a reason why measure the pH during the acidification of a food.  If a food is not properly acidified, then the potential exists for the growth of Clostridium botulinum, the causative agent of botulism poisoning.  An issue in achieving proper acidification not only affects the consumer, but also the owner / operator that is selling the product who can be subject to a lawsuit.  So the rules protect the consumer as well as the seller.

Those shopping at farmers' markets would be wise to make sure the foods hey purchase were processed in a licensed/inspected facility.

 Michigan Department of Agriculture and Rural Development Release
http://www.michigan.gov/mdard/0,4610,7-125-1660-363109--,00.html
Consumer Advisory: Consumers Warned to Not Consume Brandy & Dutch Weigand Products Due to Potential Health Risk
Agency: Agriculture and Rural Development

Turkey Bacon Recalled Due to Complaints on Spoilage

 Kraft Heinz is recalling Oscar Meyer turkey bacon after an investigation of consumer complaints about spoilage.  This was classified as a Class 2 recall since there is a low likelihood of illness.

 

   

USDA / FSIS Recall Notice

 http://www.fsis.usda.gov/wps/wcm/connect/FSIS-Content/internet/main/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2015/recall-113-2015-release

 Kraft Heinz Foods Company Recalls Turkey Bacon Products Due To Possible Adulteration

Class II Recall 113-2015

Health Risk: Low Aug 25, 2015 

 

Congressional and Public Affairs Benjamin Bell (202) 720-9113

  

WASHINGTON, August 25, 2015 – Kraft Heinz Foods Company, a Newberry, S.C. establishment, is recalling approximately 2,068,467 pounds of turkey bacon products that may be adulterated because it may spoil before the “Best When Used By” date, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

CDC Report - Human Plague Cases in Western US

 There have been 11 cases of human plague with 3 deaths.  Cases are based in western US and are associated with the fleas, often those found on squirrels or other rodents.

"Plague circulates among wild rodents and their fleas in rural and semirural areas in the western United States (2). Transmission to humans occurs through the bite of infected fleas, direct contact with infected body fluids or tissues, or inhalation of respiratory droplets from ill persons or animals, including ill domesticated cats and dogs (3). The usual incubation period between exposure and illness onset is 2–6 days."

A 2012 case occurred in Oregon where a man wrestled a dead rat out of a cat's mouth.  From that posting: Yersinia pestis, a gram negative organism, is one of the most pathogenic organisms known. It can infect through lesions in the skin (such as a flea bite) where it infects the lymphnodes and then invades other organs where it causes massive tissue destruction. Gangrene often sets in on the dead tissue. It can also spread through inhalation of infective respiratory particles (pneumonia). Disease is initially characterized by development of one or more inflamed, swollen lymph nodes (buboes), and then chills and fever, lethargy and confusion. Historically, the fatality rate was greater than 50%, but now with antibiotics, it is 16% (below).

CDC - MMWR
http://www.cdc.gov/mmwr/preview/mmwrhtml/mm64e0825a1.htm?s_cid=mm64e0825a1_e
Human Plague — United States, 2015

Early Release
August 25, 2015 / 64(Early Release);1-2
Natalie Kwit, DVM1,2; Christina Nelson, MD2; Kiersten Kugeler, PhD2; Jeannine Petersen, PhD2; Lydia Plante, MSPH3; Hayley Yaglom, MPH3; Vicki Kramer, PhD4; Benjamin Schwartz, MD5; Jennifer House, DVM6; Leah Colton, PhD6; Amanda Feldpausch, MPH7; Cherie Drenzek, DVM7; Joan Baumbach, MD8; Mark DiMenna, PhD9; Emily Fisher, MD1,10; Emilio Debess, DVM10; Danielle Buttke, DVM11; Matthew Weinburke, MPH11; Christopher Percy, MD12; Martin Schriefer, PhD2; Ken Gage, PhD2; Paul Mead, MD2

Since April 1, 2015, a total of 11 cases of human plague have been reported in residents of six states: Arizona (two), California (one), Colorado (four), Georgia (one), New Mexico (two), and Oregon (one). The two cases in Georgia and California residents have been linked to exposures at or near Yosemite National Park in the southern Sierra Nevada Mountains of California. Nine of the 11 patients were male; median age was 52 years (range = 14–79 years). Three patients aged 16, 52, and 79 years died.

Consumer Reports Ground Meat Report - Hype versus True Risk

Consumer reports released a study of pathogenic bacteria found in ground beef titled – How Safe Is Your Ground Beef . The tag line – “If you don’t know how the ground beef you eat was raised, you may be putting yourself at higher risk of illness from dangerous bacteria. You okay with that?”

So Consumer Reports bought 300 packages of ground meat and tested for E. coli (including O157 and six other toxin-producing strains), enterococcus, salmonella, and staphylococcus aureus. Plus they tested for antibiotic resistance.
Results –
· All samples contained indicator organisms – enterococcus and generic E. coli.
· C. perfringens – 20 percent of the samples.
· S. aureus – 10 percent of the samples
· Salmonella – 1 percent
· Beef from conventionally raised cows was more likely to have bacteria overall, as well as bacteria that are resistant to antibiotics, than beef from sustainably raised cows. 18 percent of conventional beef samples were contaminated with superbugs—the dangerous bacteria that are resistant to three or more classes of antibiotics—compared with just 9 percent of beef from samples that were sustainably produced.
· The rest of the article goes on to state why they believe sustainably produced is safer than conventional.

Agree – there are pathogens, namely Salmonella and STEC E. coli, that can be present in meat, and when that meat is ground, these pathogens are distributed throughout. So if you undercook ground meat (aka rare or medium rare), the pathogens, if present, can survive and then may cause illness. So it is important to cook ground meat to 160ºF. and of course, verify with a thermometer.

The fact that ALL samples contained enterococcus and generic E. coli shows that ground meat is not sterile and because the indicators are present, we know that there is always the likelihood of pathogens being present. But it is important to point out, there was a very low levels of Salmonella and that no pathogenic E. coli were able to be isolated from their samples.

The study also looked at the prevalence (absence vs presence) for S. aureus and C. perfrigens as a indicator of safety.   First, these organisms only cause illness when the numbers are exceedingly high, so just being present is not as important as the number. These organisms are commonly found in the environment and in food at low numbers that have no health effect. Humans have a high prevalence of S. aureus in their nasal passage and C. perfringens in their intestines.

The antibiotic resistance numbers were not clear cut in that there are many variables. This is not anything different than has been found before.   However, the prevalence of the two most important pathogens in beef related illnesses (STEC E.coli and Salmonella) were too low, so nothing could be said with regard to that.   And there was no differentiation on which antibiotics (those used for humans, those used for animals, and those not really used).   

Unlike studies that are published in peer-reviewed journals, this study is not peer reviewed.  Also, it would have been better to look at numbers for S. aureus and C. perfringens rather than prevalence.

The other issue is determining what is more sustainable....that is, what provides the lowest carbon footprint while being able to feed a growing population.

Take home– if you want to buy organic or grass fed beef because you think it tastes better, great....if you are willing and able to pay the higher price.  But saying it is safer based upon these results may be more hype than true risk.  But of course the main stream media will push the hype.

Regardless, it is important to cook ground meat to the proper temperature and to handle it properly.

Coriander Powder Recalled Due to Sample Testing Positive for Salmonella

A New Jersey company is recall 14.1 oz containers of coriander powder after FDA testing found a sample positive for Salmonella.  No injuries have been reported.


FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm459332.htm
Chetak New York L.L.C. Recalls 14.1 oz. Jar of "Deep Coriander Powder" Because of Possible Health Risk

Contact:  Consumer: 1-973-835-1906

FOR IMMEDIATE RELEASE – August 20, 2015 – Edison, NJ – Chetak New York L.L.C. of Edison, NJ is recalling 300 jars of 14.1 oz "Deep Coriander Powder", Lot# LE15152, because they have the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e. infected aneurysms), endocarditis and arthritis.

The recalled "Deep Coriander Powder" jars were distributed nationwide in retail store from July 30, 2015 to August 13, 2015. The product comes in a 14.1oz clear plastic jar marked with the UPC number on the rear of the package. The lot number can be located on the bottom of the jar.