When you hear anything on proper nutrition, fresh fruit and vegetables are always part of that message. But for many, fresh produce is not always available, or affordable. But what about canned and frozen produce? A recent study shows that canned and frozen are a nutritious and cost effective option, and need to be included in the choices for those families looking to prepare healthy meals.
Are there downsides - sure, some canned foods may have higher sodium levels. There are also impacts on some of the heat sensitive vitamins and other bioactive components....but these will also be impacted by the consumer's handling and preparation practices. However, in a world where the food dollar does not go as far, and we look to become more sustainable, canned and frozen produce are important options.
Medical Daily
Canned Fruits And Vegetables May Be As Nutritious As Their Fresh Counterparts
By Matthew Mientka | Mar 8, 2014 01:30 PM EDT
http://www.medicaldaily.com/canned-fruits-and-vegetables-may-be-nutritious-their-fresh-counterparts-270793
No one can deny the beauty of the native tomato. Yet in feeding a hungry world, canned fruits and vegetables are just as good as fresh or frozen produce, and in some cases even better, according to a new study.
Researchers at Michigan State University found that canned tomatoes deliver more B vitamins as well as lycopene, a carotene loosely tied to a lowered cancer risk. The canning process also makes fiber more soluble in vegetables such as beans, providing a value-added for the food staple.
Canned vegetables offer consumers a more affordable option at 20 percent of the cost of fresh vegetables — and half as much as frozen.
“Canned fruits and vegetables provide high quality nutrition to Americans regardless of income level and geography,” researcher Steven Miller said in a statement. “By increasing accessibility to key nutrients many Americans need, canned foods are a year-round solution to help families prepare healthier, balanced meals.”
Monday, March 10, 2014
Is Produce Safe from Pesticides? USDA Releases Pesticide Residue Testing Data
The USDA released its annual pesticide residue testing data http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=stelprdc5106521 for 2012. In the report, over 99% of the products sampled had results that were within EPA tolerances.
So traditional produce purchased from your supermarket is safe (extremely low risk). Of course, there are those who will continue to pay more for 'organic'. Is it worth the added price? This data suggests it is not.
One issue I have is that USDA should provide a discussion of 'out of tolerance' samples in their report rather than just glossing it over. They did issue "What Consumer Should Know".
Of course, 99.47% is not 100%, and there were a few samples that were above the established tolerance. From a blog by Steve Savage who took the time to analyze the few high results.
The only crops with any significant number of above-tolerance detections were snap peas (32 from among 743 samples) and cherry tomatoes (24 from among 744 samples). However, even these unusual incidences were not enough above tolerance to be of major concern. For the snap peas, 97% of the samples with those higher detections were imported either from Guatemala, Peru or Mexico. For the cherry tomatoes, 83% of the above-tolerance samples came from Mexico. If the "group project" was divided into a US farmers team and a importers team, their respective "scores" would be 99.88% and 98.76% - different, but both still A+ grades.It is important to note that the tolerance levels that are set have a 100X or so safety factor.
So traditional produce purchased from your supermarket is safe (extremely low risk). Of course, there are those who will continue to pay more for 'organic'. Is it worth the added price? This data suggests it is not.
One issue I have is that USDA should provide a discussion of 'out of tolerance' samples in their report rather than just glossing it over. They did issue "What Consumer Should Know".
What Consumers Should Know
2012 Pesticide Data Program Annual Summary
- This PDP data shows that overall pesticide residues found on foods tested are at levels below the tolerances established by the U.S. Environmental Protection Agency (EPA) and pose no safety concern.
- Each year, USDA and EPA work together to identify foods to be tested on a rotating basis. In 2012, surveys were conducted on a variety of foods including fresh and processed fruits and vegetables, wheat, butter, baby food, and water.
- PDP data reflect actual residues present in food grown in various regions of the U.S. and overseas.
- EPA makes a safety evaluation for pesticides considering all possible routes of exposure through food, water, and home environments when setting the maximum residue (tolerance) level of pesticide that can remain in or on foods.
- Before a pesticide is available for use in the U.S., the EPA must determine that it will not pose unreasonable risks to human health or the environment.
Friday, March 7, 2014
Alton Brown with Food Safety Tips in the Kitchen
While food celebrity Alton Brown is big proponent of food safety in the kitchen, his Today Show presentation melds the lines between food spoilage and food safety. Granted, we do not want to eat food that is spoiled, but that does not necessarily indicate that food pathogens are present. And food can look and smell good, and even taste normal, and still contain pathogens that can make you ill. So it is important to rely on safe handling and storage procedures to keep food safe.
Regardless, Alton gives a number of helpful hints for safely storing and handling food in the video clip.
Today
Smelly, sticky or slimy? Food safety rules you shouldn't ignore
Linda Carroll TODAY contributor
March 5, 2014 at 11:17 AM ET
http://www.today.com/health/smelly-sticky-or-slimy-food-safety-rules-you-shouldnt-ignore-2D79321828#
When it comes to figuring out whether the food in your cupboards and fridge are spoiled, it’s best to trust your gut.
Your eyes, nose and fingers can tell you if food has spoiled, according to Alton Brown, host of the Food Network’s “Cutthroat Kitchen.”
“We all have the senses to know when food has gone bad,” Brown said. “Smell it. If it smells bad, odds are you shouldn’t eat it. Touch it. If it’s slimy or sticky, don’t eat it. If you look at a piece of meat and it’s got splotches of green on it, you shouldn’t eat it.”
Each year one in six Americans gets sick from eating contaminated food. The best way to avoid becoming one of those stats is to take care in how you store and handle your food — and trust your senses.
Foods will last longest in a refrigerator kept below 40 degrees F. But many refrigerators aren't as cold as they need to be, even at the lowest setting. Invest in a thermometer so you know it really is cold enough.
How you pack your foods in the fridge makes a difference, too.
“Stack it so you’re keeping the foods that could be dangerous away from everything else,” Brown said.
Place meats in the bottom compartments. Meats produce a lot of fluid and you don’t want those juices to drip onto cooked foods or veggies and fruits contaminating them. Beyond that, in most refrigerators, the lowest temperatures are in the bottom shelves.
Store fish on ice, even if it’s in the refrigerator. That’s because fish goes bad faster than any other meat.
Eggs be stored in the meat compartments rather than on the shelves in the door.
The biggest danger in your refrigerator is from contamination. “This may sound odd, but contaminated food will make you sick, but spoiled foods won’t necessarily make you sick,” Brown said.
When it comes to fruits and veggies, it’s OK to store them in the plastic bags you packed them up in at the store.
To keep them freshest, Brown suggests packing a paper towel in the bag before putting it into to the fridge. The towel will absorb any moisture from produce respiration.
When it comes to thawing meats, whenever possible it should be done in the refrigerator, Brown said. And put them in a plastic container so they don’t drip all over everything eIse.
If you need a quick thaw then put the meat in a plastic bag in the sink and run a thin stream of cold water over it.
Another important tip: Always wipe down food preparation surfaces. Brown suggests using a solution of ¼ teaspoon of bleach in a cup of water.
And when you’re prepping fruits and veggies always rinse with cold water. If the surface is bumpy, then use a brush to get them clean, Brown said.
Regardless, Alton gives a number of helpful hints for safely storing and handling food in the video clip.
Today
Smelly, sticky or slimy? Food safety rules you shouldn't ignore
Linda Carroll TODAY contributor
March 5, 2014 at 11:17 AM ET
http://www.today.com/health/smelly-sticky-or-slimy-food-safety-rules-you-shouldnt-ignore-2D79321828#
When it comes to figuring out whether the food in your cupboards and fridge are spoiled, it’s best to trust your gut.
Your eyes, nose and fingers can tell you if food has spoiled, according to Alton Brown, host of the Food Network’s “Cutthroat Kitchen.”
“We all have the senses to know when food has gone bad,” Brown said. “Smell it. If it smells bad, odds are you shouldn’t eat it. Touch it. If it’s slimy or sticky, don’t eat it. If you look at a piece of meat and it’s got splotches of green on it, you shouldn’t eat it.”
Each year one in six Americans gets sick from eating contaminated food. The best way to avoid becoming one of those stats is to take care in how you store and handle your food — and trust your senses.
Foods will last longest in a refrigerator kept below 40 degrees F. But many refrigerators aren't as cold as they need to be, even at the lowest setting. Invest in a thermometer so you know it really is cold enough.
How you pack your foods in the fridge makes a difference, too.
“Stack it so you’re keeping the foods that could be dangerous away from everything else,” Brown said.
Place meats in the bottom compartments. Meats produce a lot of fluid and you don’t want those juices to drip onto cooked foods or veggies and fruits contaminating them. Beyond that, in most refrigerators, the lowest temperatures are in the bottom shelves.
Store fish on ice, even if it’s in the refrigerator. That’s because fish goes bad faster than any other meat.
Eggs be stored in the meat compartments rather than on the shelves in the door.
The biggest danger in your refrigerator is from contamination. “This may sound odd, but contaminated food will make you sick, but spoiled foods won’t necessarily make you sick,” Brown said.
When it comes to fruits and veggies, it’s OK to store them in the plastic bags you packed them up in at the store.
To keep them freshest, Brown suggests packing a paper towel in the bag before putting it into to the fridge. The towel will absorb any moisture from produce respiration.
When it comes to thawing meats, whenever possible it should be done in the refrigerator, Brown said. And put them in a plastic container so they don’t drip all over everything eIse.
If you need a quick thaw then put the meat in a plastic bag in the sink and run a thin stream of cold water over it.
Another important tip: Always wipe down food preparation surfaces. Brown suggests using a solution of ¼ teaspoon of bleach in a cup of water.
And when you’re prepping fruits and veggies always rinse with cold water. If the surface is bumpy, then use a brush to get them clean, Brown said.
Monday, March 3, 2014
Roos Cheese Recall Expanded Again
Roos Foods is expanding the recall of their cheese products for the third time. The initial recall was shortly followed by an expansion. And within a week, it has been expanded yet again.
We have seen the 'ever-expanding recall' in the past when there is a Listeria contamination issue. In these cases, company officials failed to understand the extent of the Listeria contamination in their plant and on their products.
Listeria is an environmental contaminate for food processing plants. Without control, or adequate control, it can really spread out across a facility, from floors and drains to processing and packaging equipment. For facilities that manufacturer RTE meat and cheese products, control is essential. Part of a Listeria Control Program for a facility is monitoring. This is done through testing for Listeria in the processing environment.
When facilities have expanding recalls, it is often an indicator that they did not truly understand the extent of the contamination. With a stout environmental testing program, they would have understood the extent of the contamination....well, hopefully they would have seen and corrected the issue long before it got to this point.
It is also important to note that the product this company produced had increased risk factors: 1) they were producing soft cheeses - items more prone to Listeria growth, and 2) they were shipping these products long distances - which may provide more opportunities for temperature abuse and indicates that product has a longer shelf-life, which provides more opportunity for Listeria to grow.
FDA Recall Notice
UPDATE) EXPANDED - Roos Foods Voluntarily Recalls Variety of Cheeses (listed below) Due to Possible Health Risk
Contact:
Consumer:
302-653-0600
FOR IMMEDIATE RELEASE - March 1, 2014 - Update: On February 23 and 25, 2014 Roos Foods issued press releases for the recall of our cheese products. This recall has been expanded to include all product sizes and containers of Santa Rosa de Lima Queso Duro Blando (hard cheese), and Mexicana Queso Cojito Molido. This update also serves as additional clarification that ALL sizes and containers of the cheese products previously identified are being recalled (Amigo, Anita, Mexicana, and Santa Rose de Lima brands of: Cuajada En Terron, Cuajada/Cuajadita Cacer, Cuajada Fresca, Queso Fresco Round, and Queso Duro Viejo (hard cheeses), Requeson, Queso de Huerta and Quesco Fresco. These cheeses were packaged in various sized clear plastic wrapped Styrofoam trays, clear plastic wrapped, clear plastic vacuum package, and clear rigid plastic containers.
Roos Foods of Kenton, DE is voluntarily recalling the above products 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 still births among pregnant women.
Out of an abundance of caution, Roos Foods is also recalling all product sizes and containers of Santa Rosa de Lima Crema Salvadorena Cultured Sour Cream, Santa Rosa de Lima Mantequilla de Bolsa Tradicion Centroamericana, Crema Pura Mexicana Cultured Sour Cream, La Chapina Crema Guatemalteca Guatemalan Style Cream, and Amigo Brand Crema Centroamericana Cultured Sour Cream. These sour creams were packaged in various sized white plastic tubs, clear plastic bags, clear plastic pouches, and clear plastic jars.
Products were distributed through retail stores in Delaware, Maryland, New Jersey, New York, Virginia and Washington, DC.
Customers should destroy all lots of the above listed brand named products. If you have any further questions please contact Virginia Mejia phone number 302-653-0600, Monday thru Friday from 9:00 AM to 3:00 PM EST.
Virginia Mejia
Controller
Roos Foods
Kenton, DE 19955
We have seen the 'ever-expanding recall' in the past when there is a Listeria contamination issue. In these cases, company officials failed to understand the extent of the Listeria contamination in their plant and on their products.
Listeria is an environmental contaminate for food processing plants. Without control, or adequate control, it can really spread out across a facility, from floors and drains to processing and packaging equipment. For facilities that manufacturer RTE meat and cheese products, control is essential. Part of a Listeria Control Program for a facility is monitoring. This is done through testing for Listeria in the processing environment.
When facilities have expanding recalls, it is often an indicator that they did not truly understand the extent of the contamination. With a stout environmental testing program, they would have understood the extent of the contamination....well, hopefully they would have seen and corrected the issue long before it got to this point.
It is also important to note that the product this company produced had increased risk factors: 1) they were producing soft cheeses - items more prone to Listeria growth, and 2) they were shipping these products long distances - which may provide more opportunities for temperature abuse and indicates that product has a longer shelf-life, which provides more opportunity for Listeria to grow.
FDA Recall Notice
UPDATE) EXPANDED - Roos Foods Voluntarily Recalls Variety of Cheeses (listed below) Due to Possible Health Risk
Contact:
Consumer:
302-653-0600
FOR IMMEDIATE RELEASE - March 1, 2014 - Update: On February 23 and 25, 2014 Roos Foods issued press releases for the recall of our cheese products. This recall has been expanded to include all product sizes and containers of Santa Rosa de Lima Queso Duro Blando (hard cheese), and Mexicana Queso Cojito Molido. This update also serves as additional clarification that ALL sizes and containers of the cheese products previously identified are being recalled (Amigo, Anita, Mexicana, and Santa Rose de Lima brands of: Cuajada En Terron, Cuajada/Cuajadita Cacer, Cuajada Fresca, Queso Fresco Round, and Queso Duro Viejo (hard cheeses), Requeson, Queso de Huerta and Quesco Fresco. These cheeses were packaged in various sized clear plastic wrapped Styrofoam trays, clear plastic wrapped, clear plastic vacuum package, and clear rigid plastic containers.
Roos Foods of Kenton, DE is voluntarily recalling the above products 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 still births among pregnant women.
Out of an abundance of caution, Roos Foods is also recalling all product sizes and containers of Santa Rosa de Lima Crema Salvadorena Cultured Sour Cream, Santa Rosa de Lima Mantequilla de Bolsa Tradicion Centroamericana, Crema Pura Mexicana Cultured Sour Cream, La Chapina Crema Guatemalteca Guatemalan Style Cream, and Amigo Brand Crema Centroamericana Cultured Sour Cream. These sour creams were packaged in various sized white plastic tubs, clear plastic bags, clear plastic pouches, and clear plastic jars.
Products were distributed through retail stores in Delaware, Maryland, New Jersey, New York, Virginia and Washington, DC.
Customers should destroy all lots of the above listed brand named products. If you have any further questions please contact Virginia Mejia phone number 302-653-0600, Monday thru Friday from 9:00 AM to 3:00 PM EST.
Virginia Mejia
Controller
Roos Foods
Kenton, DE 19955
Friday, February 28, 2014
FDA has deadlines set for FSMA rules
We now have some deadlines set for FSMA final rules, with Preventive Controls for food in August of 2015 and Produce in October of 2015. So it will follow, that the deadlines for companies to implement those rules will also be kicked down the road even further.
But this is no reason for companies not to begin the development and implementation of food safety systems based upon best practices.
But this is no reason for companies not to begin the development and implementation of food safety systems based upon best practices.
The Packer
FDA agrees to firm food safety law deadlines
02/26/2014 03:14:00 PM
Tom Karst
The Food and Drug Administration has agreed to deadlines on final food safety rules mandated by the Food Safety Modernization Act.
The consent agreement (http://bit.ly/1o1bc8K), issued by the U.S. District Court in the Northern District of California, appears to be the final chapter on a legal action brought against the FDA by consumer activist groups. The Center for Food Safety and the Center for Environmental Health filed a lawsuit in August 2012 charging that the FDA illegally missed deadlines for food safety rules set by Congress in the 2011 Food Safety Modernization Act.
2012 Norovirus Outbreak in Germany Linked to Imported Frozen Strawberries
A report details the 2012 outbreak of Norovirus in Germany where approximately 11,000 cases were reported. The report concludes that fresh frozen strawberries imported from China were the food vehicle.
Because the fruit is fresh frozen, there are no destructive processes such as heat to remove or reduce Norovirus. Keys to prevention for the grower / packer are having good personal hygiene programs including employee health policies, and systems to maintain potable wash water.
For the broker or the purchaser, supplier control should include ways to ensure that the grower/packer have these programs in place, especially for these minimally processed RTE items. Testing for Norovirus in not commonly done.
Eurosurveillance
Volume 19, Issue 8, 27 February 2014
Surveillance and outbreak reports
Large multistate outbreak of norovirus gastroenteritis associated with frozen strawberries, Germany, 2012
http://www.eurosurveillance.org/ViewArticle.aspx?ArticleId=20719
H Bernard1,2, M Faber (
)1,2, H Wilking 1, S Haller1,3,4, M Höhle1, A Schielke1, T Ducomble1,4,5, C Siffczyk6, S S Merbecks7, G Fricke8, O Hamouda1, K Stark1, D Werber1, on behalf of the Outbreak Investigation Team9
From 20 September through 5 October 2012, the largest recorded food-borne outbreak in Germany occurred. Norovirus was identified as the causative agent. We conducted four analytical epidemiological studies, two case–control studies and two surveys (in total 150 cases) in secondary schools in three different federal states. Overall, 390 institutions in five federal states reported nearly 11,000 cases of gastroenteritis. They were predominantly schools and childcare facilities and were supplied almost exclusively by one large catering company. The analytical epidemiological studies consistently identified dishes containing strawberries as the most likely vehicle, with estimated odds ratios ranging from 2.6 to 45.4. The dishes had been prepared in different regional kitchens of the catering company and were served in the schools two days before the peaks of the respective outbreaks. All affected institutions had received strawberries of one lot, imported frozen from China. The outbreak vehicle was identified within a week, which led to a timely recall and prevented more than half of the lot from reaching the consumer. This outbreak exemplifies the risk of large outbreaks in the era of global food trade. It underlines the importance of timely surveillance and epidemiological outbreak investigations for food safety.
Because the fruit is fresh frozen, there are no destructive processes such as heat to remove or reduce Norovirus. Keys to prevention for the grower / packer are having good personal hygiene programs including employee health policies, and systems to maintain potable wash water.
For the broker or the purchaser, supplier control should include ways to ensure that the grower/packer have these programs in place, especially for these minimally processed RTE items. Testing for Norovirus in not commonly done.
Eurosurveillance
Volume 19, Issue 8, 27 February 2014
Surveillance and outbreak reports
Large multistate outbreak of norovirus gastroenteritis associated with frozen strawberries, Germany, 2012
http://www.eurosurveillance.org/ViewArticle.aspx?ArticleId=20719
H Bernard1,2, M Faber (
)1,2, H Wilking 1, S Haller1,3,4, M Höhle1, A Schielke1, T Ducomble1,4,5, C Siffczyk6, S S Merbecks7, G Fricke8, O Hamouda1, K Stark1, D Werber1, on behalf of the Outbreak Investigation Team9From 20 September through 5 October 2012, the largest recorded food-borne outbreak in Germany occurred. Norovirus was identified as the causative agent. We conducted four analytical epidemiological studies, two case–control studies and two surveys (in total 150 cases) in secondary schools in three different federal states. Overall, 390 institutions in five federal states reported nearly 11,000 cases of gastroenteritis. They were predominantly schools and childcare facilities and were supplied almost exclusively by one large catering company. The analytical epidemiological studies consistently identified dishes containing strawberries as the most likely vehicle, with estimated odds ratios ranging from 2.6 to 45.4. The dishes had been prepared in different regional kitchens of the catering company and were served in the schools two days before the peaks of the respective outbreaks. All affected institutions had received strawberries of one lot, imported frozen from China. The outbreak vehicle was identified within a week, which led to a timely recall and prevented more than half of the lot from reaching the consumer. This outbreak exemplifies the risk of large outbreaks in the era of global food trade. It underlines the importance of timely surveillance and epidemiological outbreak investigations for food safety.
Monday, February 24, 2014
Over addition of vitamin leads to illness associated with rice product
Earlier this February, Uncle Bens Rice product was recalled after there were a number of cases of illness. It appears that the issue was that the product had excessive niacin addition. "The FDA said overexposure to niacin can cause skin reactions, and very large doses can cause indigestion and nausea."
There are a number of chemicals that are added to food that can become hazards if these chemicals are not added in the right concentrations, including vitamins and minerals.
Along with Niacin (Vitamin B3), other vitamins that can be problematic from over addition include Vitamin A, Vitamin B6, and Vitamin E. Certain minerals such as iron and zinc can also be a problem if there is excessive intake.
Over dosage can be a problem with gummy vitamins, where kids treat the vitamins like candy.
For food processing operations who add chemicals such as vitamins and minerals, it is important to include this in the hazard analysis. One needs to evaluate whether a chemical hazard could occur through over addition.
CBS News
Feds warn against eating some Uncle Ben's rice
http://www.cbsnews.com/news/feds-warn-against-eating-some-uncle-bens-rice/
WASHINGTON -- The Food and Drug Administration is warning against eating Uncle Ben's rice products served at schools, restaurants, hospitals and other food service institutions after children in three states had skin reactions and other symptoms that were linked to the rice.
Mars Foodservices, of Rancho Dominguez, Calif., is recalling 5- and 25-pound bags of the rice. The bags are mostly sold to food service establishments, but they are also available to consumers over the Internet and in some warehouse-type retailers.
Uncle Ben's ready-to-eat, boxed, bagged and cup products in grocery stores are not linked to the illnesses and have not been recalled.
The FDA said 34 students and four teachers in Katy, Texas, had experienced burning, itching rashes, headaches and nausea for 30 to 90 minutes after eating the rice on Feb. 6. The symptoms eventually went away.
The agency said it is still investigating the Texas incident. But FDA officials said they found an excess of niacin, also known as vitamin B3, in Uncle Ben's food service rice linked to similar reactions in 25 Illinois school children in December. That incident also prompted a recall, but the Texas illnesses were not related to those previously recalled lots.
The FDA said overexposure to niacin can cause skin reactions, and very large doses can cause indigestion and nausea. Children may be most susceptible, but the agency said the levels of niacin found in the Illinois rice samples probably were not high enough to cause serious health consequences.
There are a number of chemicals that are added to food that can become hazards if these chemicals are not added in the right concentrations, including vitamins and minerals.
Along with Niacin (Vitamin B3), other vitamins that can be problematic from over addition include Vitamin A, Vitamin B6, and Vitamin E. Certain minerals such as iron and zinc can also be a problem if there is excessive intake.
Over dosage can be a problem with gummy vitamins, where kids treat the vitamins like candy.
For food processing operations who add chemicals such as vitamins and minerals, it is important to include this in the hazard analysis. One needs to evaluate whether a chemical hazard could occur through over addition.
CBS News
Feds warn against eating some Uncle Ben's rice
http://www.cbsnews.com/news/feds-warn-against-eating-some-uncle-bens-rice/
WASHINGTON -- The Food and Drug Administration is warning against eating Uncle Ben's rice products served at schools, restaurants, hospitals and other food service institutions after children in three states had skin reactions and other symptoms that were linked to the rice.
Mars Foodservices, of Rancho Dominguez, Calif., is recalling 5- and 25-pound bags of the rice. The bags are mostly sold to food service establishments, but they are also available to consumers over the Internet and in some warehouse-type retailers.
Uncle Ben's ready-to-eat, boxed, bagged and cup products in grocery stores are not linked to the illnesses and have not been recalled.
The FDA said 34 students and four teachers in Katy, Texas, had experienced burning, itching rashes, headaches and nausea for 30 to 90 minutes after eating the rice on Feb. 6. The symptoms eventually went away.
The agency said it is still investigating the Texas incident. But FDA officials said they found an excess of niacin, also known as vitamin B3, in Uncle Ben's food service rice linked to similar reactions in 25 Illinois school children in December. That incident also prompted a recall, but the Texas illnesses were not related to those previously recalled lots.
The FDA said overexposure to niacin can cause skin reactions, and very large doses can cause indigestion and nausea. Children may be most susceptible, but the agency said the levels of niacin found in the Illinois rice samples probably were not high enough to cause serious health consequences.
Food Workers Likely to Work When Sick
A recent study reports that many Americans will go to work while they are sick, unfortunately, many of those may be people who work with food.
Therefore, it is important that food workers, as well as their managers, understand the risks. Companies who work with food, whether they are food service, retail, or processing, need to have strict guidelines on how to handle sick workers. FDA provides a Health and Hygiene Handbook for food employees.
Therefore, it is important that food workers, as well as their managers, understand the risks. Companies who work with food, whether they are food service, retail, or processing, need to have strict guidelines on how to handle sick workers. FDA provides a Health and Hygiene Handbook for food employees.
LA Times
More than 1 in 4 Americans go to work while sick
By Shan Li
February 20, 2014, 11:56 a.m.
More than one in four Americans are so afraid of missing work that they head into the office even when sniffling and sneezing, a study says.
Many are worried about falling behind on their jobs, missing pay or facing the wrath of bosses who expect them to show up no matter what, according to a survey by NSF International, which tests and certifies public health products.
Michigan Farmer Sentenced for Selling Contaminated Apple Juice
A Michigan farmer was convicted for selling adulterated apple cider. In 2012, this farmer's juice was linked to an outbreak of E. coli O157:H7, where 4 individuals became ill, two of those were children.
E. coli O157:H7 contamination in juice is the primary reason that HACCP regulations were enacted over 10 years ago. The Food Code details the requirements for the need of a HACCP plan. In complying, one would need to have a pathogen reduction step if they were going to sell bottled juice. This could be a heating step or a UV light treatment. See Penn State's Juice Resources for more information.
E. coli, a enteric pathogen associated with ruminant animals such as cows and deer, can contaminate apples through cross-contamination, especially when 'drop' apples are used (apples that are harvested after they have fallen to the ground.) E.coli O157:H7 is tolerant to the acidic conditions, and so can survive in apple juice.
Michigan Department of Agriculture and Rural Development News Release
Mitchell Hill Farm in Ellsworth Receives First-Ever Felony Conviction Under Michigan's Food Law
Agency: Agriculture and Rural Development
http://michigan.gov/mdard/0,4610,7-125-1572_28248-322547--,00.html
For immediate release: February 21, 2014
Media contact: Jennifer Holton, 517-284-5724 or holtonj@michigan.gov
Cider Producer Mitchell Hill Farm in Ellsworth Receives First-Ever Felony Conviction Under Michigan’s Food Law
After nearly two years of investigation and legal action, James Ruster, owner of Mitchell Hill Farm in Ellsworth, was sentenced on February 18, 2014, for one felony violation of Michigan’s Food Law, the first-ever felony conviction under this law.
E. coli O157:H7 contamination in juice is the primary reason that HACCP regulations were enacted over 10 years ago. The Food Code details the requirements for the need of a HACCP plan. In complying, one would need to have a pathogen reduction step if they were going to sell bottled juice. This could be a heating step or a UV light treatment. See Penn State's Juice Resources for more information.
E. coli, a enteric pathogen associated with ruminant animals such as cows and deer, can contaminate apples through cross-contamination, especially when 'drop' apples are used (apples that are harvested after they have fallen to the ground.) E.coli O157:H7 is tolerant to the acidic conditions, and so can survive in apple juice.
Michigan Department of Agriculture and Rural Development News Release
Mitchell Hill Farm in Ellsworth Receives First-Ever Felony Conviction Under Michigan's Food Law
Agency: Agriculture and Rural Development
http://michigan.gov/mdard/0,4610,7-125-1572_28248-322547--,00.html
For immediate release: February 21, 2014
Media contact: Jennifer Holton, 517-284-5724 or holtonj@michigan.gov
Cider Producer Mitchell Hill Farm in Ellsworth Receives First-Ever Felony Conviction Under Michigan’s Food Law
After nearly two years of investigation and legal action, James Ruster, owner of Mitchell Hill Farm in Ellsworth, was sentenced on February 18, 2014, for one felony violation of Michigan’s Food Law, the first-ever felony conviction under this law.
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