Three cases of botulism from home preserved foods

There are three confirmed cases of botulism from home preserved foods.  Unfortunately, there is no additional information regarding the circumstances.

With an increasing number of people preserving their own foods, we unfortunately expect that there will be these types of incidents.  It is important that consumers practice 'approved procedures' when canning foods.  Penn State has a dedicated website for support - http://extension.psu.edu/food-safety/food-preservation. 

In our interactions with consumers, we still find that people are using improper techniques (canning in the oven, not using a pressure cooker for low acid foods, etc).   Where do they get this dangerous information -
- word-of-mouth from a friend - "I know this guy who cans in the oven all the time"
- the memory of what they think their grandmother used to do - "I recall my grandmother never using a pressure cooker to can green beans"
- some misguided blogger on the web

Do not put yourself, your family, or your friends in danger, use proper, approved procedures for preserving food.

County News Release
http://www.deschutes.org/Media-Releases/Botulism-in-3-People-Caused-by-Home-Canned-Food.aspx
Deschutes County Oregon -- 7/2/2012 --

The Oregon State Public Health Lab has confirmed that three Central Oregon residents,who were hospitalized, contracted botulism at a private barbeque. Deschutes County Health Services has conducted an investigation and implicated home-canned food as the source of the Botulism. Final testing results are pending. This was an isolated incident and Deschutes County Health Services has notified all involved individuals. Botulism in NOT spread person to person so there is no risk to the general public as a result of these cases.

This is a good reminder of the importance of following strict hygienic procedures to reduce contamination of foods while canning as well as obtaining the necessary pressure when canning to effectively destroy bacteria and prevent botulism. Detailed instructions on safe home canning can be obtained from Oregon State extension services at the following website: http://extension.oregonstate.edu/fch/food-preservation. Oregon Residents can also call the Food Preservation and Food Safety Hotline at (800) 354-7319 to talk to trained OSU Extension staff.

There are three primary types of botulism:

1. Foodborne botulism is caused by eating foods that contain the botulism toxin and is often associated with home-canned foods that have been improperly processed. Ingesting botulism toxin can lead to illness within a few hours- to days. Foodborne botulism is often caused from home-canned foods with low acid content such as asparagus, green beans, beets and corn.

2. Wound botulism is caused by toxin produced from a wound infected with the bacterium. Wound botulism can be prevented by promptly seeking medical care for infected wounds and by not using contaminated injectable drugs.

3. Infant botulism is caused by consuming the spores of the botulinum bacteria, which then grow in the intestines and release toxin. Honey can contain spores of the botulinum bacteria and has been a source of infection for infants. Children less than 12 months old should not be fed honey. Generally, honey is safe for people one year of age and older.

The classic symptoms of botulism include double or blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth, and muscle weakness. These are all symptoms of the muscle paralysis caused by the bacterial toxin. If untreated, these symptoms may progress to cause paralysis of the arms, legs, trunk and breathing muscles. In foodborne botulism, symptoms generally begin 12 to 36 hours after eating a contaminated food, but they can occur as early as six hours or as late as 10 days later.

In the United States an average of 145 cases of botulism are reported each year. Of these, approximately 15 percent are foodborne, 65 percent are infant botulism, and the rest are wound botulism.

Nationally, outbreaks of foodborne botulism involving two or more people occur most years and are usually caused by eating contaminated home-canned foods.

NJ Firm recalling frozen meat product due to possible Listeria contamination

A New Jersey company is recalling 324770 pounds of frozen, ready-to-eat meat and poultry products due to possible Listeria contamination. The recall is being ordered based on positive testing results by FSIS and Ohio Department of Ag. There were no reported illnesses to this point in time.

Here again is a recall coming after government testing has found positive results. The recall covers 5 days of production, which probably goes beyond the typical lot (clean-up to clean-up).

What is the risk? While Listeria will not grow on the frozen product and while these products will likely be cooked before consumption, there can still be issues. Since the product is considered RTE, then there is the risk that someone will not cook the product sufficiently to kill the Listeria present. Also, if product is thawed and held at refrigeration temperatures for an extended period of time, then the Listeria can grow to higher levels.


Meatball company recalls 300,000 pounds of meat over listeria risk
Published July 09, 2012
Reutershttp://www.reuters.com/article/2012/07/08/us-usa-beef-recall-idUSBRE86700M20120708
By Lily Kuo
Sat Jul 7, 2012 9:32pm EDT

(Reuters) - A New Jersey meatball manufacturer is recalling more than 300,000 pounds (136,000 kg) of meat products due to possible listeria contamination, the U.S. Department of Agriculture's Food Safety and Inspection Service said on Saturday.

Bridgeton, New Jersey-based Buona Vita Inc was recalling about 324,770 pounds of frozen, ready-to-eat meat and poultry products produced in May, including meatballs, chicken and beef patties, and loafs of chicken and beef, the agency said in a written statement.

The FSIS described the health risk related to the recall as "high," according to the statement.

Representatives for Buona Vita, which says on its website that it produces 200,000 pounds (90,000 kg) of meatballs a day, could not immediately be reached for comment.

The possible contamination was discovered through testing by FSIS and the Ohio Department of Agriculture, the FSIS statement said. There have been no reports of illness related to the company's products, it added.
In 2011, more than 30 people died from listeria-contaminated cantaloupe linked to Jensen Farms in Colorado.

Listeria bacteria thrive in low temperatures. Outbreaks are usually associated with deli meats, unpasteurized cheeses and smoked refrigerated seafood products.

Listeriosis has a long incubation period, with symptoms sometimes not showing up until two months after people consume tainted foods.

Symptoms include fever and muscle aches, sometimes preceded by diarrhea and other gastric problems.

USDA News Releasehttp://www.fsis.usda.gov/News_&_Events/Recall_042_2012_Release/index.asp

New Jersey Firm Recalls Various Frozen, Ready-To-Eat Meat and Poultry Products Due To Potential Listeria Monocytogenes Contamination

Recall Release
CLASS I RECALL
FSIS-RC-042-2012
HEALTH RISK: HIGH  Congressional and Public Affairs
Catherine Cochran
(202) 720-9113

WASHINGTON, July 7, 2012 - Buona Vita, Inc., a Bridgeton, N.J. establishment, is recalling approximately 324,770 pounds of various frozen, ready-to-eat meat and poultry products due to possible contamination with Listeria monocytogenes, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.

The products subject to recall include:

Dole Recalls Bagged Romaine Due to Listeria Postive Test Result

Dole is recalling approximately 2500 cases of bagged romaine lettuce due to the a positive test result for Listeria. The product was shipped to 9 states (Alabama, Florida, Georgia, Maryland, North Carolina, Pennsylvania, South Carolina, Tennessee and Virginia). The product is already past its stated shelf-life date. There have been no recalls.

This is the third recall by Dole for bagged salads in the last few months. Last week, Dole recalled bagged Romaine lettuce (http://www.fda.gov/Safety/Recalls/ucm309601.htm). This recall was due to a positive test result for Listeria and resulted in a recall of 1077 cases distributed in six states.  

Dole also had a recall of bagged lettuce back in April. (http://www.fda.gov/Safety/Recalls/ucm300414.htm). This came as a result of a positive test for Salmonella.

All three were the result of random sampling conducted by the governmental agencies. Dole is not alone in having to recall bagged salad. Rather, this is the new reality for manufacturers of processed fresh produce.


FDA Recall Notice 6/29/12
Dole Fresh Vegetables Announces Precautionary Recall of Limited Number of Salads
http://www.fda.gov/Safety/Recalls/ucm310329.htm?source=govdelivery

Contact
Consumer:
Dole Food Company Consumer Response Center
(800) 356-3111

Media:
Marty Ordman
Phone: (818) 874-4834
marty.ordman@dole.com

FOR IMMEDIATE RELEASE – June 29, 2012 – Dole Fresh Vegetables is voluntarily recalling 2,598 cases of bagged salad. The product being recalled is Dole Hearts of Romaine coded 0540N165112A or B, with Use-by date of June 26 and UPC 7143000956 due to a possible health risk from Listeria monocytogenes. Dole Fresh Vegetables is coordinating closely with regulatory officials. No illnesses have been reported in association with the recall.

The product code and Use-by date are in the upper right-hand corner of the package; the UPC code is on the back of the package, below the barcode. The salads were distributed in nine U.S. states (Alabama, Florida, Georgia, Maryland, North Carolina, Pennsylvania, South Carolina, Tennessee and Virginia).

No illnesses have been reported in association with the recall. This precautionary recall notification is being issued due to an isolated instance in which a sample of Dole Hearts of Romaine salad yielded a positive result for Listeria monocytogenes in a random sample test conducted by the FDA.

No other salads are included in the recall. Only the specific Product Codes, UPC codes and June 26, 2012 Use-by date identified above are included in the recall. Consumers who have any remaining product with these Product Codes should not consume it, but rather discard it. Retailers and consumers with questions may call the Dole Food Company Consumer Response Center at (800) 356-3111, which is open 8:00 am to 3:00 pm (PT) Monday - Friday.

Although the product is 3 days past its Use-by date and it is highly unlikely that any product is still available at retail, retailers should check their inventories and store shelves to confirm that none of the product is mistakenly present or available for purchase by consumers or in warehouse inventories. Dole Fresh Vegetables customer service representatives are already contacting retailers and are in the process of confirming that the recalled product is not in the stream of commerce.

Listeria monocytogenes is an organism that can cause foodborne illness in a person who eats a food item contaminated with it. Symptoms of infection may include fever, muscle aches, gastrointestinal symptoms such as nausea or diarrhea. The illness primarily impacts pregnant women and adults with weakened immune systems. Most healthy adults and children rarely become seriously ill.

NIH Study - Children with Food Allergies Often Suffer Allergic Reactions

This study, conducted by NIH, shows that a large percentage (72%) of children who have food allergies suffer from an allergic reaction each year, with 11% of those being serious reactions. Often times, the child’s caregiver did not administer epinephrine (didn’t have it, didn’t know how or when to do it). Exposure to allergens was because the child accidently ate a food containing the allergen, but in a limited number of cases, the caregiver intentionally provided the food to the child.

This study demonstrates that parents / caregivers must be more diligent with regard to their child’s food allergies, including knowing the foods children are eating and how to react when an allergic reaction occurs.

Rate of Severe Reactions Higher Than Thought in Young Children with Food Allergies
NIH-Funded Study Finds Some Caregivers Unsure About When to Give Epinephrine
National Institute of Allergy and
Infectious Diseases (NIAID)
http://www.niaid.nih.gov

FOR IMMEDIATE RELEASE
Monday, June 25, 2012
http://www.niaid.nih.gov/news/newsreleases/2012/Pages/CoFAR2.aspx

Young children with allergies to milk and egg experience reactions to these and other foods more often than researchers had expected, a study reports. The study also found that severe and potentially life-threatening reactions in a significant number of these children occur and that some caregivers are hesitant to give such children epinephrine, a medication that reverses the symptoms of such reactions and can save lives. 

“This study reinforces the importance of doctors, parents and other caregivers working together to be even more vigilant in managing food allergy in children,” said Anthony S. Fauci, M.D., director of the National Institute of Allergy and Infectious Diseases (NIAID), part of the National Institutes of Health. 

The study results appear online in the June 25 issue of Pediatrics and are the latest findings from the Consortium of Food Allergy Research (CoFAR), a network established by NIAID to conduct clinical trials, observational studies and basic research to better understand and treat food allergy. 

The research is part of an ongoing CoFAR observational study that enrolled 512 infants aged 3 to 15 months who at study entry were allergic to milk or egg, or who were likely to be allergic, based on a positive skin test and the presence of moderate-to-severe eczema, a chronic skin condition. The investigators are carefully following these children to see whether their allergies resolve or if new allergies, particularly peanut allergy, develop. The study is ongoing at research hospitals in Baltimore; Denver; Durham, N.C.; Little Rock, Ark.; and New York City.

CoFAR investigators advised parents and caregivers to avoid giving their children foods that could cause an allergic reaction. Study participants also received an emergency action plan, describing the symptoms of a severe allergic reaction to food and what to do if a child has one, along with a prescription and instructions on how to give epinephrine if a severe reaction occurred.

Data compiled from patient questionnaires and clinic visits over three years showed that 72 percent of the children had a food-allergic reaction, and that 53 percent of the children had more than one reaction, with the majority of reactions being to milk, egg or peanut. This translated into a rate of nearly 1 food-allergic reaction per child per year. Approximately 11 percent of the reactions were classified as severe and included symptoms such as swelling in the throat, difficulty breathing, a sudden drop in blood pressure, dizziness or fainting. Almost all of the severe reactions were caused by ingestion of the allergen rather than inhalation or skin contact.
In only 30 percent of the severe reactions did caregivers administer epinephrine, a drug that alleviates the symptoms of severe reactions by increasing heart rate, constricting blood vessels and opening the airways. Investigators found that caregivers did not give children epinephrine for a number of reasons: the drug was not available, they were too afraid to administer it, they did not recognize the symptoms as those of an allergic reaction, or they did not recognize the reaction as severe.

Issues with meat processing availability as local demand increases

This USDA-ERS report, Slaughter and Processing Options and Issues for Locally Sourced Meat, (http://www.ers.usda.gov/Publications/ldp/2012/06Jun/ldpm21601/ldpm21601.pdf), points out what we have seen for some time - the lack of ‘local’ animal processing capabilities. This has become more of an issue as the trend to local food increases. An important point made in the report is whether a local facility can be viable when taking into account potential inconsistency in supply and the difficulty of determining actual consumer demand. Not discussed to any great extent are the regulatory challenges.

 Abstract

Demand for locally sourced meats has increased in recent years, although it remains a small share of total demand. This report evaluates the availability of slaughter and processing facilities for local meat production and the extent to which these may constrain or support growth in demand for locally sourced meats. Types, number, location, and other salient characteristics of slaughter and processing facilities are outlined by State. Further disaggregation of facilities by capacity and annual volume by species also provides information on slaughter and processing options for local meat producer/marketers. Findings suggest that access to Federal or State-inspected slaughter and processing facilities is limited in some parts of the country. In addition, alternative small-scale slaughter and processing facilities may not be economically feasible in all areas due to a lack of consistent throughput. Alternative methods for slaughter and processing geared toward local markets—such as the use of mobile slaughter units (MSUs) and local and regional market aggregators—can help meet some of the need for increased slaughter and processing capacity in localized areas and enable the growth of small livestock producers marketing product to consumers in their region or community. However, growth in small-scale slaughter and processing facilities depends on whether producers in need of these services can provide enough throughput, for enough of the year, and pay a high enough fee for the services to make such facilities economically viable. This, in turn, depends on the strength of consumer demand for local meats in the coming years.

EWG's Dirty Dozen of Fruit and Vegetables Overstates Real Risk

Each year the Environmental Working Group, a consumer activist organization, releases a list it calls the ‘Dirty Dozen’ - the fruits and vegetables found to that were found to have residual pesticides based upon USDA and FDA analysis. Then the news outlets churn this report out, making consumers worry about the apples and strawberries in their refrigerator.

However, this report does not communicate the real risk. First, the levels found are well below anything that would pose an appreciable risk. Further, this ranking does not have any scientific basis. In a research article published in Journal of Toxicology (abstract below) by Winter and Katz (2011), they state:

In summary, findings conclusively demonstrate that consumer exposures to the ten most frequently detected pesticides on EWG’s “Dirty Dozen” commodity list are at negligible levels and that the EWG methodology is insufficient to allow any meaningful rankings among commodities. We concur with EWG President Kenneth Cook who maintains that “We recommend that people eat healthy by eating more fruits and vegetables, whether conventional or organic” [1], but our findings do not indicate that substituting organic forms of the “Dirty Dozen” commodities for conventional forms will lead to any measurable consumer health benefit.

It is important that consumers include fruits and vegetables as part of their diet. They should not be deterred by headlines that would make them think otherwise.


Dirty Dozen: EWG Reveals List Of Pesticide-Heavy Fruits And Veggies
Huffington Post 06/19/2012 8:05 am Updated: 06/19/2012 8:17 amhttp://www.huffingtonpost.com/2012/06/19/dirty-dozen-foods-list-2012-ewg_n_1606256.html

What could be purer than a single ingredient?

As health-minded consumers work to avoid processed meals and turn their focus to whole foods, we may find ourselves picking up fruits and veggies more often. The average American currently eats about 100 pounds of fresh produce per year, but that number could be a lot higher. While the U.S. Department of Agriculture recommends adults eat two to three daily servings of fruits and veggies, only one-third of us meet that recommendation. 

Clearly, nothing should deter efforts to consume more fresh produce, the healthfulness of which is undeniable. But, as the latest iteration of an annual report reveals, there are some other considerations that health-conscious consumers must face from the supermarket aisle.

For the eighth year in a row, the nonprofit advocacy organization Environmental Working Group has released their list of the twelve most pesticide-laden fruits and vegetables on the market as part of their 2012 Shoppers Guide. Overall, they found that 68 percent of the food samples tested had detectable pesticide residues -- even after they had been washed or peeled. Many of the fruits and vegetables listed this year will look familiar to those who follow the yearly report -- apples and bell peppers once again top the list.

Certain pesticides have been identified as potential carcinogens, endocrine disruptors and have been associated with learning and developmental delays in children.

"Organophosphate pesticides are of special concern since they are associated with neurodevelopmental effects in children,” said EWG toxicologist Johanna Congleton in a statement. “Infants in particular should avoid exposure to these pesticides since they are more susceptible to the effects of chemical insult than adults."

Indeed, new research into the pesticide loads of baby food purees made with green beans, sweet potatoes and pears showed high contamination rates in both green beans and pears. Sweet potatoes, by contrast, had virtually no trace of pesticides. 

To learn more about individual pesticides and health risks, check out the U.S. Centers for Disease Control and Prevention's report on human exposure. 

To compile the rankings, EWG researchers looked at 45 popular fruits and vegetables based on pesticide-load reports conducted by the USDA and the Food and Drug Administration. The database includes 60,700 samples taken over a 10 year period, beginning in 2000. It's important to note that all of the testing is conducted on fruits and vegetables that have been washed and/or peeled -- the typical precautions taken by American consumers.

The researchers factor in how many of the samples test positively for detectable pesticides, how many have more than two discrete pesticides, the concentration (measured by parts per million) of the pesticides found and the highest number of pesticides found in any single sample. The researchers also looked at the total pesticide load of the fruit or vegetable crop as a whole.

And while the list is comprehensive, the ranking doesn't capture all information: For example, though apples were ranked as the most contaminated overall, imported nectarines had the unique distinction of having a full 100 percent rate of positive pesticide test results, above any other product. Bell peppers and grapes were both commonly contaminated with 15 different pesticides in a single sample -- the highest overall diversity of contamination. 

Still, even the researchers who conducted the pesticide exposure studies don't recommend giving up the "Dirty Dozen" outright. 

"The health benefits of a diet rich in fruits and vegetables outweigh [sic] the risks of pesticide exposure," they wrote, recommending instead that consumers purchase organic options wherever available and then choose items from the concurrent "Clean 15" list that details which fruits and veggies have the lowest pesticide loads and residues.


Lots of confusion when it comes to pesticides

BY PHIL LEMPERT June 19, 2012 9:55AM
(http://www.suntimes.com/lifestyles/food/13183396-423/lots-of-confusion-when-it-comes-to-pesticides.html)

Are you concerned about pesticides?

Sixty percent of consumers express a high concern about pesticide residues, much of which is based on misleading information, according to The Alliance for Food and Farming, a non-profit organization that represents organic and conventional farmers and farms of all sizes. Established in 1989, the Alliance’s goal is to deliver credible information to consumers about the safety of fruits and vegetables. Teresa Thorne, Alliance spokesperson, reported to us that recent surveys show that 29 percent of consumers are buying less fruits and vegetables due to concerns about pesticide residues.

The issue of pesticide residues can be very complex and terms often are used that are unfamiliar to many of us.

The Alliance’s website, safefruitsandveggies.com, is a chance for shoppers to explore science-based information about pesticide residues. The mere “presence” of a pesticide does not mean that the food is harmful, and to demonstrate this fact, the Alliance has provided a pesticide calculation tool, developed by Dr. Robert Krieger, toxicologist with the Personal Chemical Exposure Program at the University of California, Riverside, to see how many servings a man, woman, teen or child could consume and still not have any adverse effects from pesticide residues. Because of the complexity of the residue issue, the calculator was designed to be an easy way to show the very minute levels of pesticide residues that are found (when and if present at all).

Rachael Ray, the Scourge of Food Safety

If you care about the safety of food in any way, you must agree that Rachael Ray is one of the most dangerous of the food show personalities. In the event you don’t watch The View, (and I don’t, but saw this story on the Meatingplace blog http://www.meatingplace.com/Industry/Blogs/Details/33748?allowguest=true), Ms. Ray claims that pink ground meat is safe as long as it is local/organic….that you know the source of your meat. However, research has shown that organic or local foods are not inherently safer than conventional products. That is, they can and will contain the pathogens…if not more. So where does she get her misguided information? And how can ABC televise this?

Maybe it is time for a lawyer guy like Bill Marler to put a little courtroom smack-down on ABC and Rachael Ray. Not likely to happen. But it is certainly criminal that a show can espouse such dangerous, misguided practices to the public. Shame on her for pretending to know something about food and ABC for broadcasting it.

Undercooking beef, pork, or chicken, regardless of the source, poses a risk. If you want your burger pink inside, either understand and accept the risk of foodborne illness or buy irradiated ground beef. Otherwise, use a thermometer to ensure that the center point reaches 160ºF for beef.
So if you must,
http://abc.go.com/watch/clip/the-view/SH002253950000/PL5554876/VD55208821/rachael-ray-on-the-view/moments

Increased Risk of T. gondii in Free Range Animals

There has been some recent press surrounding Toxoplasmosis gondii, a parasite that has been identified as one of the leading causes of foodborne related deaths and hospitalizations. This parasite is acquired when individuals consume undercooked meat that is infected with the cysts imbedded in the tissue or when people come in contact with contaminated cat feces (cats are a natural host organism and they excrete/poop the more resistant oocyte). It can be a major health issue in immunosuppressed individuals including pregnant women with the infection being passed on congenitally, and it can cause mild illness in healthy individuals. (CDC link below) It can cause acute ocular disease. (Other studies have linked T. gondii infection with schizophrenia - citation below). 

The concern proposed in this journal article is that organically raised meat is more likely to be a source of T. gondii. Free range pigs (organically raised) are more likely to be contaminated with the organism in that their diet is less controlled and so they are more likely to eat in places contaminated by cat feces. In one study, 17 of 33 organically raised pigs from Michigan were contaminated with T. gondii (in another study, the level in commercial pork was much lower ~0.3%). In free range chickens, the prevalence was higher (est greater than 17%) compared to commercially raised poultry (0%). The organism or the antibodies to the organism have also been found in sheep, goats (and unpasteurized goat milk), and venison.

Adequate cooking and freezing are important to prevent infection, especially free range/organically raised pork (as well as goat and sheep). Of course, preventing contaminated by infected cats is important. (Outdoor cats are more likely to become contaminated than indoor cats.)

(Free range animals may also be a higher risk for other pathogenic paracites such as Trichinella).

Foodborne Toxoplasmosis
Jeffrey L. Jonesa and J.P. Dubeyb
Clinical Infectious Disease. (2012)
Abstract
Toxoplasmosis can be due to congenital infection or acquired infection after birth and is one of the leading illnesses associated with foodborne hospitalizations and deaths. Undercooked meat, especially pork, lamb, and wild game meat, and soil contaminated with cat feces on raw fruits and vegetables are the major sources of foodborne transmission for humans. The new trend in the production of free-range organically raised meat could increase the risk of Toxoplasma gondii contamination of meat. Foodborne transmission can be prevented by production practices that reduce T. gondii in meat, adequate cooking of meat, washing of raw fruits and vegetables, prevention of cross contamination in the kitchen, and measures that decrease spread of viable oocysts into the environment.

High number of product recalls lowering consumers attentiveness

Interesting story in USAToday on the high number of product recalls and the impact on consumers. 

Last year there were 2,363 product recalls. Are things worse…probably not. Rather, the high number is due to an increased amount of testing and better regulatory oversight as well as the impact of social media (reporting by consumers).   However, the negative impact of the high number of recalls is that people are probably not paying as much attention…there is no shock value. This can become an issue if a recall is due to a significant hazard that can impact consumer’s health. 

This increasing lack of concern by consumers puts additional burden on manufacturers and retailers on ways to ensure that people take appropriate action when a recall occurs….or to make it right the first time.  

Surge in products being recalled may be numbing consumersBy Christopher Doering, Gannett Washington Bureau  
USA Today 6/10/12http://www.usatoday.com/money/industries/manufacturing/story/2012-06-08/product-recall-surge-consumer-fatigue/55466398/1

U.S. regulators, retailers and manufacturers are growing increasingly concerned that a surge in the number of products being recalled is resulting in "fatigue" by the public — increasing the chance that consumers could ignore or miss a recall that could ultimately endanger their health.

Consumers last year were deluged with 2,363 recalls, or about 6.5 recalls each day, covering consumer products, pharmaceuticals, medical devices and food, according to data from the U.S. Food and Drug Administration, the Department of Agriculture and the Consumer Product Safety Commission. The recalls announced mark a nearly 14 percent increase from 2,081 in 2010 and compare with about 1,460 in 2007.

Experts say the increase is the result of a combination of greater oversight by regulators, better testing procedures and the use of social media where consumers can quickly point out and discuss problems with other people.

"We're experiencing recall fatigue in my mind at the consumer level and also perhaps at the business level, and we all have to worry about that," said Mike Rozembajgier, vice president of recalls for Stericycle ExpertRecall, an Indianapolis-based firm which has provided advice and helped major U.S. companies, including Merck, General Electric and Wendy's, carry out recalls.

"We have this growing concern for safety, but with there being so many recalls going on (is the public) paying attention to them and responding to them in a manner that is necessary for the recalls to be handled effectively?" he said.

This year alone hundreds of recalls have already been announced. Pfizer recalled birth control pills after it was found there may have been an inexact number of pills that also could have been out of sequence, increasing the chance of an unintended pregnancy. IKEA asked its customers to return about 169,000 high chairs because the restraint buckle could open unexpectedly. And Dole warned the public not to eat a lettuce salad mix because of a possible health risk from salmonella.

Retailers and government regulators are increasingly struggling to reach people who may not know about a recall, or choose to ignore it despite the potential dangers. A 2009 study conducted by Rutgers found 12% of Americans ate food they knew had been recalled and 40% admitted never having looked for recalled products in their homes.

Increasingly, retailers and government agencies are expanding the methods they use to communicate with the public — from social-media technologies such as Twitter and Facebook to more traditional methods such as phone calls and postings within their stores. But the same methods that prove successful in reaching one customer could just as easily be ignored by another.

"We don't feel that our members are getting bombarded but certainly the general public is and sooner or later you don't know what to believe," said Craig Wilson, vice president for quality assurance and food safety at the warehouse giant Costco.

The 602-store warehouse chain uses data supplied from its estimated 60 million members and notifies them within 24 hours if they've purchased a recalled item. It then follows up with a letter. The result is that customers return about 90% of recently recalled products and, in the case of major recalls such as when a food product could cause serious health problems or death, Costco gets "the majority of everything that was sold back."

But Wilson says the national recall system "doesn't work as designed" and that consumers and retailers alike would benefit from a single, uniform network. He says the CPSC, USDA and FDA each have a different recall system with unique requirements, making it more difficult for companies like his to make sure they are complying with the rules.

At Rochester, New York-based Wegmans, the grocery chain has a detailed recall plan that can require hundreds of people to carry out. The 81-store East Coast chain follows a recall protocol increasingly common among retailers: posting recall information on its web page and within stores for customers, notifying its followers using social media tools and, when possible, calling individuals who may have used a store card for the purchase.

"We do what we can to protect our customers but then our customers have to protect themselves and they can't do that unless they have the information," said Jeanne Colleluori with Wegmans. Last year alone, Colleluori said Wegmans participated in about 40 recalls, and the retailer was ahead of that pace in 2012 with about 16 recalls as of early May.

Businesses can ease the burden of a recall on their reputation and bottom line by being honest and upfront with their customers and crafting a response plan before any recall occurs that outlines what they will do with the public, media and regulators, industry watchers say.

"Many companies are being criticized not because they are not doing the right thing but because they are taking too long," said Sophie Ann Terrisse, chief executive of STC Associates, a brand-management firm.

She said some firms fail to estimate the work needed to conduct a recall and quickly become overwhelmed, leading to slow responses or poor customer service from representatives who don't have the time or know how to respond properly. "Things can get out of hand very quickly and it's hard to recover from that" for the brand and the company's core audience, said Terrisse.
Companies involved in recalls all say their primary concern is protecting the public — but they also have a business interest as well. "Our concern is for our customers but we have to protect our name as well, and we are very much aware that when there is a recall if it is a Wegmans brand product our reputation is at stake," said Wegmans' Colleluori.