Food Safety News Items for May 6, 2011

Here are a few interesting headlines from the week ending May 6. Happy Friday from sunny (finally) State College. Titles and links. MB


CDC: Over 50? Heat cold cuts to 165 degrees to avoid Listeria – If pregnant women are asked to avoid deli meats, should older people also avoid them? Certainly if older people are classified as high risk due to conditions, it is probably something to consider, or even choosing products with certain preservatives. But not a huge risk when we consider the low prevalence and the good health of most 50 to 70+ year olds. It is also a good idea not to hold that store sliced deli meat for more than 3 or 4 days.
http://www.usatoday.com/yourlife/health/medical/2011-05-04-listeria-cdc-lunch-meat_n.htm

Importance of Hygiene, Surface Cleaning Underscored by Listeriosis Outbreaks – Staph (MRSA) is a concern in hospitals, so it is not hard to imagine that Listeria can be a large concern as well, especially preparing food for high risk populations. It is time for Hospital HACCP.

http://www.infectioncontroltoday.com/news/2011/05/importance-of-hygiene-surface-cleaning-underscored-by-listeriosis-outbreaks.aspx


FDA issues first new rules under Food Safety Modernization Act – The first two rules of FSMA – 1) Give FDA more authority to detain suspect food, or food produced under unsanitary conditions, and 2) Require importers to report if a food has been previously rejected by another country before it can be imported into the US. Nothing here as far as new requirements, but will increase FDA’s willingness to hold food products made in less-than-good facilities.

http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm253983.htm

Florida: Grape Tomatoes Are Recalled – a single lot of tomatoes tested positive for Salmonella. No illnesses reported. However, has resulted in a CA salad company conducting a rather large recall.
http://www.fda.gov/Safety/Recalls/ucm254285.htm

Feds finally catching up with California farmers’ food safety standards – USDA adopting CA Leafy Greens standards for nation.
http://www.sacbee.com/2011/04/30/3590783/feds-finally-catching-up-with.html#ixzz1LZuzqy7c


CSU Report on Extending Shelf Life of Meat – A free report from Colorado State on practices for extending shelf-life of meat products. Not yet reviewed, but worth a look.

Click here to access the report.

Food For Thought: US Squanders Energy On Food Chain – “Between 1997 and 2002, in fact, over 80 percent of the increase in annual U.S. energy consumption was food related.” This is a good read, although the term “squanders’ seems a little overstated.


http://www.cnbc.com/id/42572375/

Radiation and the Food Supply

In light of the leakage from Japan’s nuclear facilities following the tsunami, questions have been raised regarding the safety of the US food supply.   Based upon the government reports, there is currently no risk to the US food supply.  This includes fallout here in the US from radiation released into the atmosphere and foods imported from areas with the potential for higher exposure.

EPA has only detected miniscule amounts of radiation in milk that can be attributed to the Japanese disaster, but these were so small that they pose no threat to human health.  The levels found were 5000 times lower than the level set by FDA.  Considering that and having a half-life of 8 days, there are currently no reasons to avoid drinking milk.

Radioactive material gets into milk when those materials drop from the atmosphere onto grasses which are then eaten by cow.  The EPA and FDA have increased the level of monitoring food, drinking water, and rainwater.  There have been a number of monitoring stations throughout the US that have detected some levels, but this was expected.  However, the levels seen must be put in perspective.

According to the EPA “Drinking water samples from two locations, Boise, Idaho and Richland, Washington, showed trace amounts of Iodine-131 – about 0.2 picocuries per liter in each case. Even an infant would have to drink almost 7,000 liters of this water to receive a radiation dose equivalent to a day's worth of the natural background radiation exposure we experience continuously from natural sources of radioactivity in our environment.”

FDA has said that no food is being exported from the affected area, and they are monitoring imported products from other areas of Japan, and at this point, there has not been any radiation detected.  In addition, the US imports very little food from Japan.  It is estimated that only 4% of our imported food comes from Japan.

There is specific concern with seafood with higher levels of radioactive materials making its way into the US.  Besides blocking seafood from the infected areas, FDA has increased its monitoring seafood coming into the US and state that there is no risk related to seafood.

http://www.fda.gov/newsevents/publichealthfocus/ucm247403.htm

Recalls - April 5, 2011

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

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

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

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

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

For more information

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

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


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



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

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

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

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

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

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



Salmonella numbers tied to RI bakery rise to 56

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

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

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

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

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

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

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

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



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

FOR IMMEDIATE RELEASE - March 29, 2011 -The Smokehouse LLC of Mamaroneck, New York, is conducting a voluntary recall of PORTIER FINE FOODS Norwegian Smoked Salmon of various size packages including 4 oz., 8 oz., 16 oz. and random weight sizes, Batch Code 066 only, due to potential contamination with Listeria monocytogenes. Listeria monocytogenes is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.

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

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


Thomas Produce Recalls Jalapeno Peppers Because of Possible Health Risk

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

Food Safety News - Salmonella outbreak linked to zeppoles

MB- Approximately 20 people are reported to be infected with Salmonella from the consumption of zeppoles, an Italian stuffed puff pastry. From reports, this appears to be a case of cross contamination. The empty cooked shells were reportedly stored in empty egg crates. Too often, less concern is placed upon bread items as a source for foodborne pathogens. But Salmonella can survive in dry process environments and potentially contaminate foods if proper care is not taken. Salmonella does not need to grow on the food, just be present in sufficient numbers to cause illness. In this case, Salmonella may have been present on the egg cases and was transferred to the pastry. If one had to guess, the egg crates were probably stored at room temperature, giving Salmonella a chance to grow on the unclean surface. (Makes me question the source of the eggs as well).
Tainted zeppole shells now eyed in salmonella probe
http://newsblog.projo.com/2011/03/tainted-zeppole-shells-now-eye.html
1:00 PM Sun, Mar 27, 2011
PROVIDENCE, R.I. -- The Rhode Island Department of Health has increased to 23 the number of possible salmonella cases in people who consumed zeppoles made by DeFuscos's Bakery in Johnston.
And the department now says the source of the salmonella contamination may not be just the cream used in the filling of the zeppole shells, but the shells themselves.
Andrea Bagnall-Degos, a Health Department spokeswoman, said Sunday that lab tests have confirmed 13 cases of salmonella so far among the suspected 23 reported illnesses. Thirteen people have been hospitalized; 10 remained in the hospital as of midday Sunday, she said.
DeFusco's Bakery voluntarily closed after health inspectors found that pastry cream was stored at unsafe temperature and in unsanitary conditions.
Bagnall-Degos said the health department has now determined that the bakery stored zeppole shells in used egg crates, possibly exposing the shells to raw egg residue.
"The probable source [of the salmonella contamination] is raw eggs," she said. "We're still working to find the source of the infection of the eggs."
The department is also working to determine all the locations where the zeppoles and zeppole shells were sold.
The pastries were distributed by American Bakery Supplies in West Warwick . Its customers include all five Crugnale Bakery locations in Providence, East Providence, North Providence, Cranston and Cumberland, Calvitto's Pizza & Bakery in Narragansett, Sal's Bakery in Providence, and Focaccia World in Johnston.
The health department advises that all baked goods from DeFusco's be discarded and any zeppole purchased from stores that offer DeFusco products be discarded immediately.
The first reported case of illness was March 21, two days after St. Joseph's Day.
Anyone who has fallen ill, particularly with nausea, vomiting and diarrhea after eating baked goods purchased from DeFusco's or zeppole from any of the stores where the baked goods are sold, should contact a doctor, the Health Department warned.

In general, it takes one to three days for a salmonella infection to produce symptoms, including nausea, cramps, diarrhea and fever. The illness generally lasts four to seven days and can be especially severe in the very young, the elderly and anyone whose immune system is weak. When hospitalization occurs, it's usually because the diarrhea has become severe, according to a fact sheet from the federal Centers for Disease Control and Prevention.

Recalls for March 25, 2011

Del Monte Fresh Produce Voluntarily Recalls Cantaloupes Because Of Possible Health Risk

FDA Release - March 22, 2011 - Del Monte Fresh Produce N.A., Inc. (“Del Monte Fresh”) of Coral Gables, Florida is voluntarily recalling 4,992 cartons of cantaloupes, each containing 4 plastic mesh sleeves with 3 cantaloupes per sleeve, because they have the potential to be contaminated with Salmonella Panama. 

http://www.fda.gov/Safety/Recalls/ucm248103.htm

According to the CDC - As of March 22, 2011, 12 persons infected with the outbreak strain of Salmonella Panama have been reported from Oregon (5 cases), Washington (4 cases), California (2 cases), and Maryland (1 case). R http://www.cdc.gov/salmonella/panama0311/032211/map.html reported dates of illness onset range from February 5, 2011, to February 23, 2011.

Cantaloupes are harvested from the ground where they are subject to contamination, especially an issue in areas that do not follow GAPs with regard to natural fertilizers (aka manure) or where there is contaminated irrigation water.  Because the surface is difficult to clean, contamination may be left on the surface and then subsequently transferred to the edible part of the melon during slicing.

Pennsylvania Firm Recalls Lebanon Bologna Products Due to Possible E. coli O157:H7 Contamination

http://www.fsis.usda.gov/News_&_Events/Recall_025_2011_Release/index.asp

CDC - As of March 22, 2011, 14 persons infected with the outbreak strain of E. coli serotype O157:H7 have been reported from Maryland (3 cases), New Jersey (2 cases), North Carolina (1 case), Ohio (2 cases) and Pennsylvania (6 cases). Reported dates of illness onset range from January 10, 2011 to February 15, 2011. Ill persons range in age from 1 to 70 years, with a median age of 13.5 years.

http://www.cdc.gov/ecoli/2011/O157_0311/index.html

The process for making Lebanon bologna requires a drop in pH followed by a low temperature cook (multiple hurdles – pH, temperature, and Aw).  The case count has been increased to 14, but interesting is the age rage – 1 to 70.  As might be expected, there is a much higher percentage of males – 79%.

Lakeside Foods Issues Recall of Nationwide Pickled Sliced Beets

FDA - March 21, 2011 - Lakeside Foods, Inc. of Manitowoc, Wisconsin is initiating a voluntary recall of 3000 cases of 105-ounce canned pickled sliced beets because some cans may have been under processed. While no illnesses have been reported, these cans have the potential to be contaminated with harmful organisms including Clostridium botulinum. Botulism, a potentially fatal form of food poisoning, can cause the following symptoms: general weakness, dizziness, double vision and trouble with speaking or swallowing.

The product was distributed in the following states AL, FL, GA, IL, IN, KS, KY, MI, MN, MO, MS, NC, OH, OK, PA, SC, TN and WI. The product was sold with the following labels: BOUNTIFUL HARVEST, CODE ELITE, COMSOURCE MEDAL, LAKESIDE, MONARCH, NUGGET BLACK, RESTAURANT PRIDE and SYSCO CLASSIC.

http://www.fda.gov/Safety/Recalls/ucm248069.htm

There have been no reported illnesses.  According to the company report  the product may have been underprocessed – it did not receive a proper thermal process. Although called pickled, this is not an acidified product (pH<4.6), but is packed in a brine and must be processed under pressure.

 

 World Variety Produce, Inc. Recalls Serrano Peppers Because of Possible Health Risk

FDA - March 18, 2011 - WorldVariety Produce, Inc. of Los Angeles, CA is recalling Serrano Peppers, because they have the potential to be contaminated with Salmonella.  This recall extends only to Walmart stores in Wisconsin, Montana, Utah and Wyoming; in addition to Jewel-Osco stores in Illinois. The affected Serrano peppers were sold from bulk displays between the dates of March 1, 2011 through March 18, 2011.

http://www.fda.gov/Safety/Recalls/ucm247761.htm

No illnesses reported.  This was discovered through USDA testing.  While one lot was recalled, makes you wonder about other lots from where the product was produced.

Recall, recalls, recalls

Over  the first two weeks of March, 2011, there were a number of recalls and one that wasn’t (see next-to-bottom).

Hazelnuts - Seven cases of E.coliO157:H7 in the upper midwest US related to In-shell hazelnuts.  More often, Salmonella is a concern in nuts, so this, while not totally unexpected, is unusual.

UPDATE March 10, 2011: Laboratory testing conducted by the Minnesota Department of Agriculture on in-shell hazelnuts recovered from a patient's home has identified E. coli O157:H7 matching patient isolates by DNA analysis. Please see the Minnesota Department of Health press release¹.

March 4, 2011 - DeFranco and Sons of Los Angeles, CA, is voluntarily recalling bulk and consumer-packaged in-shell, hazelnut and mixed nut products containing hazelnuts because they may be contaminated with Escherichia coli O157:H7 bacteria (E. coli O157:H7). The recall was initiated after the nut products were linked to 7 illnesses in the states of MI, MN, and WI. To-date, no E. coli 0157:H7 has been detected in the nut products; however, we are notifying our valued consumers and customers out of an abundance of caution.

http://www.cdc.gov/ecoli/2011/hazelnuts0157/index.html

http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm245902.htm

http://www.newberggraphic.com/news/2011/March/11/Local.News/george.packing.hazelnuts.suspected.in.e.coli.outbreak/news.aspx http://www.oregonlive.com/business/index.ssf/2011/03/oregon_hazelnuts_look_at_food.html

Peanut Butter and Jelly Sandwiches – Listeria monocytogenes – this is a case where LM was detected in a product where growth  of that organism is unlikely.

Mar 11, 2011 - Pierre Foods is voluntarily recalling one lot, 320 cases of Pierre^TM pb jamwich, crustless peanut butter and strawberry jam sandwiches, because they have the potential to be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.

The sandwiches were distributed to Giant-Carlisle stores in Maryland, Pennsylvania, Virginia and West Virginia.

The PierreTM pb jamwich comes in a 12-count red carton and is sold in the freezer section of the grocery store. The product in question is stamped “Best if purchased by 03-11-2011” in the lower right hand corner. The UPC code is 7599921368.

This recall is being conducted out of an abundance of caution after Listeria monocytogenes was detected in one product sample. After discussions with the FDA, Pierre Foods elected to recall the product to ensure consumer safety. There have been no reported illnesses or consumer complaints.

http://www.fda.gov/Safety/Recalls/ucm247000.htm

Bologna – staph toxin – product was not properly processed, so there was concern that Staph could grow and produce toxin

WASHINGTON, March 9, 2011 - Zweigle's Inc., a Rochester, N.Y., establishment, is recalling approximately 2,997 pounds of bologna products that may be contaminated with Staphylococcus aureus enterotoxin, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.

http://www.fsis.usda.gov/News_&_Events/Recall_018_2011_Release/index.asp

Ground beef  - E.coli O157:H7

WASHINGTON, March 8, 2011 - Creekstone Farms Premium Beef, an Arkansas City, Kan., establishment, is recalling approximately 14,158 pounds of ground beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.  Each case label bears the establishment number "EST. 27" inside the USDA mark of inspection.

http://www.fsis.usda.gov/News_&_Events/Recall_017_2011_Release/index.asp

Lean Cuisine Meatballs – Meatballs have foreign material – discovered by company through receiving numerous consumer complaints.

WASHINGTON, March 14, 2011 -Nestle Prepared Foods Company, Gaffney, S.C., establishment, is recalling approximately 10,260 pounds of frozen spaghetti and meatball entrees that may contain foreign materials, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The products subject to recall include: [View Label]

• 9.5-oz. packages of “Lean Cuisine Simple Favorites, Spaghetti with Meatballs.”

http://www.fsis.usda.gov/News_&_Events/Recall_021_2011_Release/index.asp

Skippy Peanut Butter  - Salmonella – potential, no illnesses

March 4, 2011 - Unilever United States, Inc. today announced a limited recall of Skippy® Reduced Fat Creamy Peanut Butter Spread and Skippy® Reduced Fat Super Chunk Peanut Butter Spread, because it may be contaminated with Salmonella, an organism that 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 recall is being conducted in cooperation with the U.S. Food and Drug Administration (FDA). No other Skippy® products are affected by this recall.

The product was distributed to retail outlets in Arkansas, Connecticut, Delaware, Illinois, Iowa, Maine, Minnesota, Missouri, Nebraska, New Hampshire, New Jersey, New York, North Dakota, Pennsylvania, Virginia and Wisconsin.

http://www.fda.gov/Safety/Recalls/ucm245897.htm

Milk – Alkaline phosphatase is used as a marker to ensure that pasteurization was complete.

March 11, 2011 - Waco, Texas (March 11, 2011) – The Oak Farms Dairy plant in Waco is voluntarily recalling half gallon plastic bottles of whole chocolate milk, half pint paper cartons of whole chocolate milk, and half pint paper cartons of 1% chocolate milk due to the presence of Alkaline Phosphatase found in samples during routine testing. Oak Farms Dairy has received no reports of illnesses related to the affected product and is removing the product from the market out of an abundance of caution.

http://www.fda.gov/Safety/Recalls/ucm246920.htm

Ga. Dept of Agriculture regrets ‘error' on Salmonella recall; McCormick does separate recall – This error did not get as much press as the initial recall notice.  Evidently, they reissued a recall from last year.  Georgia seems to have their issues.  However, McCormick did

http://www.ajc.com/business/ga-dept-of-agriculture-871124.html

Batter Mix However, McCormick did recall batter mix for allergens.
March 4, 2011 - McCormick & Company, Incorporated (NYSE:MKC) has announced a voluntary recall of Golden Dipt® Tempura Seafood Batter Mix 8 OZ, with UPC Code 4123470132 and “BEST BY” date of OCT 08 12 H.  A very limited number of packages of Golden Dipt® Tempura Seafood Batter Mix with this date code contain an undeclared milk ingredient.  People who have an allergy to milk run the risk of serious or life threatening allergic reactions if they consume this product.
http://www.fda.gov/Safety/Recalls/ucm245969.htm

Sick Food Workers a Concern

In a research article published in the February, 2011 edition of Journal of Food Protection, a survey was conducted among foodservice workers that found that about 12% said that they had come to work while sick, suffering from symptoms such as diarrhea or vomiting.  This is alarming in that these people could have potentially spread disease to the people who consume the foods their establishments were serving.   Foodborne pathogens such as Norovirus, Hepatitis A, and Shigella are often spread by sick workers to the restaurant patrons through the food.

In July of 2009, a worker in Illinois continued to work at an Illinois fast food restaurant chain after she had been diagnosed with Hepatitis A.  In the week that she worked, she had potentially exposed up to 10,000 people to the virus.  Even though many of these patrons immediately went to get vaccinated when the news story was released, 20 patrons who had not became ill with that virus. 

Why do people still go to work while ill?  One issue is that many workers as well as their managers don’t fully understand the implications of foodborne illness, either on their patrons, or on the business where they work.  When an employee calls in sick and the restaurant is really busy, it is often the case that the employee is told to come to work anyway.

Another reason is that these are hard economic times and with so many people work paycheck to paycheck, it is financially difficult for those people to stay home from work.  They need the money so they come into work and try to hide the fact that they are ill.   I also think that many look at working while sick as a badge of courage.  They have this need to “tough it out”.  In reality, these folks may be doing far more harm than good.

It is important when someone has the symptoms of diarrhea, vomiting, or jaundice that they stay away from the workplace, and if they have a sore throat and fever, they should be restricted from preparing and serving food.  Retail and foodservice establishments must make sure that employees know that when ill, they should not be working with food.  At the very least, they should contact their managers and inform them of their illnesses.

 It is important that managers include this as part of employee training, both when employees are new and then regularly after that as a reminder.   Managers should also be observant of their employees, looking out for any of these symptoms.  If illness is suspected, the employee should be sent home immediately.  After that, it is important to follow-up with the sick employee so that if it is indeed a foodborne pathogen, the manager will need to contact the local health department.

This recommendations are not just for the foodservice or retail food establishments, but also important for those who prepare food for their families, or those who work in childcare or elderly care facilities, and in food processing.  Children and elderly are especially susceptible to foodborne illness, so we need to take extra precautions when working with these groups.

http://www.theglobeandmail.com/life/the-hot-button/restaurant-workers-often-handle-food-while-ill-study/article1913084/

Recall of Smoked Salmon due to Listeria monocytogenes contamination

According to an FDA press release, "St James Smokehouse Inc, is conducting a voluntary recall of Scotch Reserve Whiskey & Honey Smoked Scottish Salmon 4oz retails packs under Lot code:5797 & batch code: 4759 with UPC# 853729001151 due to potential contamination with Listeria Monocytogenes...... The 600lbs of product subject to recall were distributed and sold only in The Fresh Market stores located FL, NC, SC, TN, GA, VA,KY, AL, IN, IL, OH, LA, MD, AR, WI, MS, PA, MA, CT, NY.  "

The contamination was discovered through testing by the Florida Department of Agriculture and Consumer Services.  Listeria monocytogenes contamination has long been considered a potential risk in sliced smoked salmon.  

This product is imported from Scotland and is considered a premium product.

http://www.fda.gov/Safety/Recalls/ucm242888.htm

Food Safety Interventions: Reducing Risk from Farm to Table

http://www.foodsafetymag-digital.com/foodsafetymag/20110203?folio=10#pg10