Venison and STEC E. coli

In this CDC report, high school students became infected with STEC E. coli from the mishandling / undercooking venison. Here, a group of students collected deer, processed them, and then prepared them as kebobs…..at school. 2 of them were hospitalized with STEC E.coli, (29 were ill, most were not E.coli related, rather some other type of illness). 

Studies have shown that deer do carry pathogenic E. coli. From the linked CDC report: “A study of white-tailed deer feces in Minnesota and Wisconsin found non-O157 STEC in 5% of samples (9). … Prevalence rates of E. coli O157 in deer have ranged from 0.25% to 2.4% (10–12). Previous outbreak investigations and case reports have linked E. coli O157 infections to deer (13–15).”
 
STEC E. coli is a very serious pathogen that can result in kidney failure and death. It is important for those processing, handling, and preparing venison to follow accepted practices of cooking, cleaning, chilling, and preventing cross contamination. In regard to cooking, wild game meat such as venison should be cooked o 165ºF.

Prevening Allergen Related Recalls Due to Mislabeling

The leading cause of recalls is allergens.  Case in point, 3 allergen-related recalls over the last two days due to mislabeling.  In two cases, the wrong preprinted label was placed on the food item, in the other, the wrong sauce mix packet added to the food package.

Prevention – making labeling a CCP – a critical control point to prevent a chemical hazard – allergens.  There are many companies that use multiple labels with varying allergens on each.  Having the additional attention that goes along with designating a process step as a CCP will require more thorough monitoring, verifying, and reporting.  For example, the label operator must sign-off on each pack or case of labels by reviewing the days production sheet as well as the formulation sheet in order to check for compliance with the label.  In addition, there would be verification of labels and formulation by QC and production supervisors, as well as daily sign-off by the HACCP coordinator.  All would be need to be trained in label review with an eye towards allergen identification.   I would argue that this step must be a CCP because based on industry history, hazards are not being prevented.  From a cost savings standpoint, although this added step will require operator time, it is cheaper than conducting a recall.

CDC lists Multistate Foodborne Outbreaks for 2011

CDC has updated their Multistate Foodborne Outbreak listing for 2011 (http://www.cdc.gov/outbreaknet/outbreaks.html). This is a nice reference page for reviewing major food outbreaks that have occurred over the past 6 years. (An outbreak, as defined by CDC is “When two or more people get the same illness from the same contaminated food or drink”)

 A few things to note:

• This does not include recalled products – products recalled due to only the presence of pathogens (pathogens were detected in the product, but there were no illnesses reported). There have been many recalls that have occurred due to positive analysis for a pathogen, especially now with the Reportable Registry (http://www.fda.gov/food/foodsafety/foodsafetyprograms/rfr/default.htm). And so it follows, it does not include recalls for allergens – the major cause for companies to conduct recalls.
• This list does not include single state outbreaks – so this list is manly large companies that produce products. This does not mean that smaller establishments do not have issues.
• A few items were actually not food, but rather pets (frogs and chicks/ducklings in 2011, and water frogs and frozen rodents, which are used to feed slithering pets, in 2010). One item was dog food, which we will count as food – you dog food eaters know who you are.
• There appears to be an increase in the number of entries each year on this listing. I don’t suspect things are getting worse, but rather detection and reporting are getting better.
• Of the 41 entries over the 6 year period where a cause can be found (dropping the pet related entries and the laboratory entry), fresh ground meat had 6 entries, alfalfa sprouts had 5, leafy greens had 5, and cantaloupe had 3.
• Salmonella related outbreaks accounted for roughly 2/3 of the entries. This is due to the wide prevalence of Salmonella in the enviornment.
• FDA regulated product entries accounted for 25 entries, USDA for 11, and I suspect that two of the outbreaks were from facilities that had both USDA and FDA oversight.
• Roughly 27 are what one would consider ready to eat (no required consumer cooking step). 14 entries were products would be considered products that required cooking, that if done sufficiently by the consumer, would have prevented illness (reasons why vary - cookie dough traditionally eaten raw, pot pies – poor cooking instructions, raw meat – no thermometer use).
• As a consumer, I avoid alfalfa sprouts, use a thermometer to cook my ground meat, really wash my cantaloupes, pray my chopped lettuce was not harvested from a farm located next to a cow barn, cook my cookie dough to have crunchy cookies, and refuse to buy my kids turtles, frogs, and snakes (that have to fed frozen rodents.) I have also ceased from eating dog food.

 Multistate Foodborne Outbreaks

 http://www.cdc.gov/outbreaknet/outbreaks.html

When two or more people get the same illness from the same contaminated food or drink, the event is called a foodborne outbreak. Public health officials investigate outbreaks to control them, so more people do not get sick in the outbreak, and to learn how to prevent similar outbreaks from happening in the future.

CDC and partners ensure rapid and coordinated surveillance, detection, and response to multistate foodborne outbreaks.

Outbreaks by Year

 2011

 · Ground Beef - Salmonella Typhimurium

 · Romaine Lettuce - Escherichia coli O157:H7

 · Kosher Broiled Chicken Livers - Salmonella Heidelberg

 · Turkish Pine Nuts - Salmonella Enteritidis

 · Jensen Farms Cantaloupes - Listeria monocytogenes

 · Ground Turkey - Salmonella Heidelberg

 · Whole, Fresh Imported Papayas - Salmonella Agona

 · African Dwarf Frogs - Salmonella Typhimurium

 · Alfalfa and Spicy Sprouts – Salmonella Enteritidis

 · Travel to Germany - Shiga toxin-producing E. coli O104

 · Chicks and Ducklings - Salmonella Altona and Salmonella Johannesburg

 · Microbiology Laboratories - Salmonella Typhimurium

 · Turkey Burgers - Salmonella Hadar

 · Lebanon Bologna - Escherichia coli O157:H7

 · Del Monte Cantaloupe - Salmonella Panama

 · Hazelnuts - Escherichia coli O157:H7

Regrouping after Listeria on Cantaloupe

One bad cantaloupe [farmer] can spoil the whole bunch….in the LA Times article (below), we see another example of negative impact on an entire industry caused by a producer using less-than-good practices. Interestingly stated, “…California shipped more cantaloupe in a day than Colorado[where the incident occurred] in their whole season. Millions and millions of cantaloupe, healthy and fine."  Now these California producers are not planting as much while trying to spin the story as best they can.

In this digital news age where any tragedy is reported instantly, and then pounded on for days, while often providing little or no information to the specifics, we can’t expect consumers to act much differently.  Consumers want to avoid risk, and if that means forgoing an entire commodity item, then so be it.  There are other, perceivably safer alternatives in the marketplace for consumers to choose.

The point that is hard to understand is how do producers or processors not choose to follow best practices.  Do they know what best practices are for their industry?  Do they truly understand the risks associated with their product and process?

Because of this gap in what is done and what should be done by a some less-than-good companies, and this is probably a small group, government steps in with regulations such as those to be enacted by the new Food Safety Modernization Act legislation.  And still, many companies and industry groups fight against new legislation or having to comply with the proposed regulation.  Granted, some components of the regulation may be initially overkill or not well thought out, but this is where the comment period provides a chance for those with issues to voice their objections.  And the better industry groups work with the agencies to iron out the rough spots within the proposed regulation.

In the news, we hear of companies who decide to get out of the business rather than comply with new regulations.  Some see this loss of a local employer at tragic.  Not me.  If companies are not willing to keep up, if they are not willing to continually update themselves and their employees on the science and technology associated with making safe food, then it is best for the industry that they leave it to those who are.  Certainly, there is a cost to continual improvement, but resources are available through industry groups, government agencies, and academic institutions (including Extension).  It’s not “get big or get out”, it’s “get smart or get out”.

California cantaloupe farms regroup after listeria outbreak

California's Central Valley is 1,300 miles from the Colorado farm linked to a deadly listeria outbreak. But that hasn't registered with the public. Cantaloupe growers hope to change that.

By Diana Marcum, Los Angeles Times
January 5, 2012, 3:53 p.m
http://www.latimes.com/business/la-fi-cantaloupe-crop-20120106,0,6658258.story?page=1&utm_medium=feed&track=rss&utm_campaign=Feed%3A%20latimes%2Fbusiness%20%28L.A.%20Times%20-%20Business%29&utm_source=feedburner

Study: Cost of Foodborne Illness in US Estimated at $77 billion

This study gives us an idea of the costs related to foodborne illness, and is great to use in presentations, but as the author points out, the numbers are limited in their application to justify any particular action in reducing foodborne illness.

http://www.cidrap.umn.edu/cidrap/content/fs/food-disease/news/jan0312cost.html

Impact of FSMA on Recalls through Improved Prerequisite Programs

It is amazing to see the number of recalls that are issued each week. I put put together the listing of the recalls that occurred within the last week (Dec 6 to 12, 2012).  There are a range of items, most, if not all, related to prerequisite program issues (allergen control and labeling, supplier/ingredient control, environmental control).

In an article written by David Acheson, http://leavittpartnersblog.com/20113304/david-acheson/fda%E2%80%99s-views-on-preventive-control-requirements-beginning-to-emerge-time-to-go-beyond-haccp, he provides a view of FDA official comments, specifically that FSMA will go beyond HACCP. He suggests that FDA will put in more specific guidance to address key elements of food safety programs,  pointing out that environmental monitoring and training will be two highlighted areas.  Looking at the recalls we are seeing, it is hard to argue that prerequisite programs have become the primary issue with regard to outbreaks and recalls.  Companies should begin looking at all programs that are responsible for controlling hazards to ensure they address monitoring, corrective actions, and verification.

While some will bristle at additional requirements, the cost of conducting a recall due to lack of control is worth the effort for improving low risk hazards are controlled.

Is your Organic considered Authentic Organic?

Large companies continue to move into the growing organic marketplace, often through the purchase of small organic companies, in order to capitalize on the growing demand of organic-buying consumers, but to also capture larger margins associated with organic.  There are organic watchdog groups, such as Cornucopia Institute, defining what is true organic , or ‘authentic organic’ and which brands meet that definition, and those that don’t (‘Greenwashers’).  According to this group, brands such as Kashi and Hain Celestial are practically the same as their non-organic counterparts.

For dairy, they have issued an Organic Dairy Ratings (cow star ratings…the more cows, the more ‘organic’).

http://www.cornucopia.org/dairysurvey/index.html

Cornucopia also has an extensive report on cereal products

http://cornucopia.org/cereal-scorecard/docs/Cornucopia_Cereal_Report.pdf

I personally do not buy organic, or better stated, do not pay more for an item because it is organic, so I find this concept of ‘authentic organic’ interesting.  Large corporations push the boundaries of organic to make it more available, but in doing so, they have the organic police crying foul.  So, on one side, if you’re are buying a mass produced organic brand, is it really any better than non-organic?  On the other side,  is there that much difference between authentic organic and ‘greenwashed’ products for someone to search out the true organic products?  Clearly, the plight of the mindful organic consumer is not an easy one.

Source (http://articles.mercola.com/sites/articles/archive/2011/11/19/mark-kastel-cornucopia-good-food-movement.aspx?e_cid=20111119_DNL_art_1)

Recall of Refrigerated Processed Products with the Potential for C. botulinum

It is interesting to see the same company involved in two recalls due to potential Clostridium botulinum.  In both cases, there were no illnesses, just refrigerated products that were stored at room temperature, creating the favorable growth conditions for C. botulinum.  After a further look, the olive product was first recalled due to the fact that this refrigerated product sat at room temperature for a month.  In addition to the olives, Tabatchinick Yankee Bean Soup was also recalled (this is a frozen soup product which appears to me to be higher risk since the ingredient statement does not have any secondary inhibitors).  According to the report – ‘These items have been recalled due to a lack of temperature control during the distribution process. UNFI inadvertently subjected the recall items to temperature ranges above those directed by the manufacturer. ‘

Three days later, United Natural Foods recalled Black Bean Torillas, also due to lack of refrigeration.  This is a vacuum packed product.  If one had to guess, it was probably discovered during the investigation of the olives.

The related recalls bring attention to the concerns of refrigerated or frozen products that are not properly distributed and stored. 

Issues  

1)    Products look like shelf-stable products, so handlers may not recognize the need for refrigerated storage.

2)    Many ‘natural products’ do not have secondary inhibitors (sorbate, etc).

3)    Vacuum packaged heat processed products (black beans and possibly the soup) provide good growth conditions for C. botulinum.

As the demand increases for prepared, natural food items, we may see more cases like this.

United Natural Foods, Inc. Announces Updated Information For Recall
Related to Gentes Foods Gordita Black Bean Tortillas Due to Possible
Health Risk

http://www.fda.gov/Safety/Recalls/ucm280465.htm

Contact:
Consumer:
Lisa Madsen
401-528-8634

FOR IMMEDIATE RELEASE - November 17, 2011 – United Natural Foods, Inc. today announced a correction to its previously announced recall of selected types of Gentes Foods Gordita Black Bean Tortillas, specifically to correct the previously stated date code of 12 7 11 to the revised date code of 11 6 11. United Natural Foods, Inc. is recalling this product dated 11 6 11 because it has the potential to be contaminated with Clostridium botulinum, a bacterium which can cause life-threatening illness or death. Consumers are warned not to use the product even if it does not look or smell spoiled.

Botulism, a potentially fatal form of food poisoning, can cause the following symptoms: general weakness, dizziness, double-vision and trouble with speaking or swallowing. Difficulty in breathing, weakness of other muscles, abdominal distension and constipation may also be common symptoms. People experiencing these problems should seek immediate medical attention.

The following product has been recalled:

GENTES FOODS 10 OZ GORDITA BLACK BEAN TORTILLAS UPC 618032102021

As previously announced, Gentes Foods Gordita Black Bean Tortillas were distributed to the Safeway and Pak N Save stores in California listed below. Our previous notification, with date code of “12 7 11” was incorrect, and product with this date code is safe to consume. The revised date code, which is on a white sticker applied to the packaging, reads “11 6 11.” These date codes sold at other retail outlets have not been affected because the products were not exposed to a lack of refrigeration controls.

SAFEWAY #1110	1546 N MAIN	SALINAS	CA
SAFEWAY #2840	2010 FREEDOM BLVD	WATSONVILLE	CA
PAK N SAVE #3116	2255 GELLERT BLVD	S SAN FRANCISCO	CA
PAK N SAVE #3125	3889 SAN PABLO AVE	EMERYVILLE	CA

Gentes Foods Gordita Black Bean Tortillas are packed as 6 tortillas in a vacuum packaged clear sleeve. The package is approximately 10oz in size and an orange label is on a clear wrapper with white lettering.

No illnesses have been reported to date.

These items have been recalled due to a lack of temperature control during the distribution process. UNFI inadvertently subjected the recall items to temperature ranges above those directed by the manufacturer.

Consumers who have purchased Gentes Foods Gordita Black Bean Tortillas from the stores listed above with the date code mentioned should not consume these products, and are urged to return them to the place of purchase for a full refund. Consumers with questions may contact Lisa Madsen of the Company at 1-401-528-8634, Monday through Friday 9am to 5pm.

United Natural Foods, Inc. Expands Recall Of Foodmatch Inc. Divina Olives Due To Possible Health Risk

http://www.fda.gov/Safety/Recalls/ucm279855.htm

Contact:
Consumer
Lisa Madsen
401-528-8634

FOR IMMEDIATE RELEASE - November 14, 2011 - United Natural Foods, Inc. is recalling selected types of FoodMatch, Inc. Divina Stuffed Olives, because they have the potential to be contaminated with Clostridium botulinum, a bacterium which can cause life-threatening illness or death. Consumers are warned not to use the product even if it does not look or smell spoiled.

Botulism, a potentially fatal form of food poisoning, can cause the following symptoms: general weakness, dizziness, double-vision and trouble with speaking or swallowing. Difficulty in breathing, weakness of other muscles, abdominal distension and constipation may also be common symptoms. People experiencing these problems should seek immediate medical attention.

The following products have been recalled:

DIVINA 4 OZ OLIVES,FETA CHEESE STUFFED UPC 63172352780
DIVINA 4 OZ OLIVES,BLUE CHEESE STUFFED UPC 63172352790

Divina Olives Stuffed with Feta Cheese were distributed to the stores identified below. The date codes affected states: Best Used By: 11 JAN 2012 and Best Used By: 1 FEB 2012.

SAFEWAY #0583	1606 N AVE	SPEARFISH	SD
SAFEWAY #1577	6520 S ACADEMY ROAD	COLORADO SPRINGS	CO
SAFEWAY #1615	3325 28TH STREET	BOULDER	CO
SAFEWAY #1644	7655 MCLAUGHLIN RD	FALCON	CO
SAFEWAY #2761	1165 MAIN ST	LANDER	WY
SAFEWAY #2792	27152 MAIN ST	CONIFER	CO
SAFEWAY #2910	1632 HOVER ROAD	LONGMONT	CO
SAFEWAY #0853	7625 OLD GEORGETOWN ROAD	BETHESDA	MD
SAFEWAY #0942	12 WEST WASHINGTON ST	MIDDLEBURG	VA
SAFEWAY #1283	8646 RICHMOND HIGHWAY	ALEXANDRIA	VA
SAFEWAY #1606	9596 OLD KEENE MILL RD	BURKE	VA
SAFEWAY #1668	5510 NORBECK ROAD	ROCKVILLE	MD
SAFEWAY #1956	14939 SHADY GROVE ROAD	ROCKVILLE	MD
SAFEWAY #2650	43150 BROADLANDS PLAZA	ASHBURN	VA
SAFEWAY #4002	5727 BURKE CENTER	BURKE	VA
SAFEWAY #4205	415 14TH STREET SE	WASHINGTON	DC

Date codes Best Used By: 11 JAN 2012 and Best Used By: 1 FEB 2012 sold at other retail outlets have not been affected because the products were not exposed to a lack of refrigeration controls.

Divina Olives Stuffed with Blue Cheese were distributed to the following states: Alaska, Washington, Oregon, California, Arizona, Nevada, South Dakota, Colorado, Wyoming, Maryland, Pennsylvania, Virginia, and Washington DC through the following retail stores: Genuardis, Carrs, Safeway, Pavilion and Vons. The following date codes were affected:

Best Used By: 11 JAN 2012, Best Used By: 15 DEC 2011, Best Used By: 30 DEC 2011, Best Used By: 1 FEB 2012

These date codes sold at other retail outlets have not been affected because the products were not exposed to a lack of refrigeration controls.

Divina Feta Cheese Stuffed Olives are packaged in plastic 4oz cup containers with a blue and yellow label.

Divina Blue Cheese Stuffed Olives are packaged in plastic 4oz cup containers with a blue label.

No illnesses have been reported to date.

These items have been recalled due to a lack of temperature control during the distribution process. UNFI inadvertently subjected the recall items to temperature ranges above those directed by the manufacturer.

Consumers who have purchased FoodMatch Inc. Divina Feta Cheese Stuffed Olives, or FoodMatch Inc. Divina Blue Cheese Stuffed Olives should not consume these products and are urged to return them to the place of purchase for a full refund. Consumers with questions may contact Lisa Madsen of the Company at 1-401-528-8634, Monday through Friday 9am to 5pm.

FoodMatch Details UNFI Recall

http://www.prnewswire.com/news-releases/foodmatch-details-unfi-recall-133630808.html

NEW YORK, Nov. 10, 2011 /PRNewswire/ -- The FDA announced that United Natural Foods, Inc. (UNFI) Recalls Divina Olives. FoodMatch Inc. recommends that the following products be withdrawn from the market to ensure the safety and health of our customers.

United Natural Foods, Inc. (UNFI) is recalling:

·        7 cases of 4 oz. refrigerated deli cups of Divina Olives stuffed with Feta Cheese with a best by date 11JAN2012 sold exclusively to Safeway stores in Colorado, South Dakota, and Wyoming

·        46 cases 4 oz. refrigerated deli cups of Divina olives stuffed with Blue cheese with best by dates 11JAN2012, 15DEC2011, and 30DEC2011 sold exclusively to Carrs, Safeway, Pavilion, and Vons stores in Alaska, Washington, Oregon, California, Arizona, Nevada , South Dakota, Colorado, and Wyoming

The above 53 cases are the only Divina products affected by this recall.

As noted in the FDA alert, "UNFI inadvertently subjected the recall items to temperature ranges above those directed by the manufacturer." No illnesses have been reported to date.

The Quality Assurance Manager at FoodMatch Inc. is Ms. Jari Buechler and can be reached at 212.244.5050 for additional information.

http://www.oregonlive.com/health/index.ssf/2011/11/blue-cheese_stuffed_olives_sol.html

Smucker Peanut Butter recall due to possible Salmonella

J. M. Smucker announced a multistate recall due to possible Salmonella contamination.  There have been no reported illnesses.
 

http://www.fda.gov/Safety/Recalls/ucm280281.htm

http://www.washingtonpost.com/business/smuckers-natural-peanut-butter-chunky-recalled-because-of-possible-salmonella-contamination/2011/11/17/gIQAPJw5TN_story.html

The J.M. Smucker Company Announces a Limited Voluntary Recall on Two Specific Best-If-Used-By Dates of 16 oz. Smucker’s® Natural Peanut Butter Chunky Due to Possible Health Risk

Contact:
Consumer
888-550-9555

Maribeth Badertscher
Vice President, Corporate Communications
330-682-3000

FOR IMMEDIATE RELEASE - November 16, 2011 - The J.M. Smucker Company today announced a limited voluntary recall on two specific Best-If-Used-By dates of 16 oz. Smucker’s® Natural Peanut Butter Chunky 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. For more information, please visit the Centers for Disease Control and Prevention’s website at www.cdc.gov¹.

This product was distributed in: Arkansas, Colorado, Delaware, Illinois, Indiana, Iowa, Kansas, Kentucky, Maine, Maryland, Michigan, Minnesota, Missouri, Nebraska, New Jersey, New York, North Dakota, Ohio, Oklahoma, Pennsylvania, South Dakota, Texas, Virginia, Wisconsin, and the District of Columbia.

The affected product, which is packaged in 16 oz. jars, is as follows:

• UPC: 5150001701 (located on the side of the jar's label below the bar code)
• Production Codes: 1307004 and 1308004
• Best-If-Used-By dates: August 3, 2012 and August 4, 2012
• Chunky product only (not creamy)
• Impacted product would have been purchased between November 8 - 17, 2011

No other products of The J.M. Smucker Company are affected by this recall.

No illnesses related to this issue have been reported and the product is being recalled out of an abundance of caution for consumer safety.

The recall was initiated as the result of a routine sampling program by the company, which revealed that these finished products may contain the bacteria.

Consumers who have purchased Smucker’s Natural Peanut Butter Chunky with the above Production Code and Best-If-Used-By dates are urged to discard the product immediately and call the company at 1-888-550-9555 for a replacement coupon. The company may require proof of purchase. Consumers with questions can contact the company to speak to a customer service representative at 1-888-550-9555 between Monday through Friday from 9:00 AM - 7:00 PM.

The recall is being conducted in cooperation with the U.S. Food and Drug Administration (FDA