Increased Demand for Local Foods and Food Safety

A recent survey shows that US shoppers will pay more for local foods.  This consumer trend has, and will continue to increase the demands for local companies to supply goods such as produce, meats, and processed foods.   In order to provide safe foods, local producers and processors will have to comply with food safety practices that are becoming more stringent.  Local regulatory officials will be challenged for providing oversight to an increasing number of firms, as well as with a wider variety of products they are producing.

 

With increasing demand creating premium pricing, one can expect that there will be new businesses entering into the marketplace.  While this is a positive for local economies, there is the possibility for more food safety issues as new producers face the challenge of implementing food safety systems. 

 

One food safety lapse can bring all of this to a quick halt for that local company.  Media coverage, including social media, seems to be able to exact a high price to those whose products are involved in foodborne outbreak or a recall.

 

This is not just an issue for new companies, but also those established firms as they increase production or create new products.  Increased production can stress a company's food safety system to a point where potential food safety lapses can occur.

 

Local companies need to embrace food safety and work to enact the best practices.  It is important that companies research new products to assure that all potential food safety hazards have been identified and controlled.

  

PR Newswire
http://www.prnewswire.com/news-releases/second-annual-at-kearney-survey-of-us-grocery-shoppers-indicates-one-third-will-pay-10-percent-premium-for-local-food-257937971.html
Second Annual A.T. Kearney Survey of U.S. Grocery Shoppers Indicates One-Third will Pay 10 Percent Premium for Local Food
Willingness to pay for local food increases to a 20 percent premium or more in key categories

CHICAGO, May 5, 2014 /PRNewswire/ -- The second annual A.T. Kearney survey of U.S. shoppers' local food buying habits finds that local food is fast becoming a necessity for attracting and retaining grocery customers. Comparing survey results to the 2013 survey, an increased number of shoppers indicate that local foods are an important factor in what they buy and where they buy it. A majority of grocery shoppers in the survey indicated that they think more highly of retailers that carry local food and will consider switching retailers to find better local food selections.

FDA Releases 4th Annual Reportable Food Registry Report

FDA released its 4th annual Reportable Food Registry Report. The Reportable Food Registry is "an electronic portal to which reports about instances of reportable food must be submitted to FDA within 24 hours by responsible parties and to which reports may be submitted by public health officials. A reportable food is an article of food/feed for which there is a reasonable probability that the use of, or exposure to, such article of food will cause serious adverse health consequences or death to humans or animals." 

So basically, it is a website for companies when companies find something bad in the food they purchase.  It has been a useful tool in that it often prevents issues from getting into the marketplace.

There were 202 original reports filed in the reporting period.  Animal food and feed accounted for the largest percentage of primary reports.

FDA Announces the 4th Annual Reportable Food Registry Report 

May 5, 2014

  

The U.S. Food and Drug Administration (FDA) today made available the 4th Annual Reportable Food Registry (RFR) Report. The report summarizes the Registry’s fourth year of operation (September 8, 2012 – September 7, 2013) and finds that it logged in 1269 reports, including 202 primary reports—initial reports about a safety concern with a food or animal feed (including food ingredients); 849 subsequent reports from suppliers or recipients of a food or feed for which a primary report had been submitted; and 218 amended reports to correct or add information to previously submitted reports. Reports were received from both domestic and foreign sources. 

 

Chili Powder Recalled due to the Presence of Salmonella

A California distributor is recalling chili powder after testing found a lot code of the product to be positive for Salmonella.

As we know, Salmonella can be an issue in spices that are not properly treated.  It can then survive in the dry spices for an extended period of time.   This spice appears to have directly imported from overseas, so the verification of that treatment may not have been what it should have been.

Anhing Corporation is a importer and distributor of foods manufactured in Southeastern Asia and South America.


FDA Recall Notice
Anhing Corporation Announces a Voluntary Recall of Chili Powder Due to Possible Health Riskhttp://www.fda.gov/Safety/Recalls/ucm395859.htm

Contact:Consumer: 1-323-221-8003

FOR IMMEDIATE RELEASE - May 2, 2014 - Anhing Corporation of Los Angeles, CA is conducting a Nationwide recall of Caravelle Brand Chili Powder in 8 ounce plastic tubs lot code 560916, because it has the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain.

The product was distributed through retail stores.

Organic Eggs Recalled Due to Salmonella Contamination

A firm is recalling certified organic eggs distributed in Colorado after their own testing found the presence of Salmonella in some of the eggs.
To control Salmonella in eggs, careful attention must be given to controlling Salmonella in the laying flocks.  Just because they are certified organic does not automatically exempt the chickens or the eggs from Salmonella contamination.


FDA Recall Notice
 Sixdog Investments Voluntarily Recalls Eggs Because of Possible Health Risk
http://www.fda.gov/Safety/Recalls/ucm396074.htm?source=govdelivery&utm_medium=email&utm_source=govdelivery
Contact
Consumer:
(970) 286-0080

FOR IMMEDIATE RELEASE - May 1, 2014 - Sixdog Investments, LLC is voluntarily recalling some cases of their certified organic eggs, because of the potential they are contaminated with Salmonella. This voluntary field action was initiated because of routine testing results, and not because of illness to date from consumption.

CA Produce Company Recalls Mangos After Positive Listeria Test Result

A California produce company is recalling mangos after FDA testing found a single sample positive with Listeria.

 Salmonella has traditionally been more of an issue with mangos because of risk that surface contamination could be transferred to the inner surface of the fruit.  For Listeria to be an issue, there would probably have to be a growth opportunity for the organism in some product made from the mango or there would need to be a high level of contamination on the exterior surface.


FDA Recall Notice
Pacific Organic Produce Announce Voluntary Recall of Mangos Due to Possible Health Risk
http://www.fda.gov/Safety/Recalls/ucm396074.htm?source=govdelivery&utm_medium=email&utm_source=govdelivery

Contact: Consumer:415-673-5555 amy@pacorg.com

FOR IMMEDIATE RELEASE - May 5th, 2014 - Pacific Organic Produce, San Francisco, CA is voluntarily recalling a limited number of cases of organic Tommy Atkins mangos (PLU numbers 94051 & 94959) that were sold under the Purity Organic brand between the dates of April 14, 2014 and May 2, 2014 due to a possible health risk from Listeria monocytogenes. No illnesses have been reported in association with the recall and no other mangos or products under the Purity Organic brand are being recalled.

FDA releases Food Code Reference System

FDA has released the Food Code Reference System, (FCRS) a search tool for providing additional information on questions posed to FDA on various provisions in the Food Code. It can be used when looking for specific issues that may come up. For example:
Can a wait staffer or server not involved in food prep have artificial nails? ? Short answer from what was posted – no.
What is the maximum strength allowed for a chlorine hand dip? ? Short answer from what was posted – there is no maximum, only a minimum of 100 mg/L of chlorine?
Are eggs that have been pasteurized in the shell shelf stable? Short answer – no, but they are free from Salmonella.
So this may be a useful site when you have a specific question and are looking for support documentation. However the amount of items in the database is limited and you may not find what you need. And I found that the answers could be somewhat basic. For example, a question on allergens and cooking oil is pretty simplistic in its response. It gets to the fact that allergens from food can be transferred by oils, but does not get to a question that is often posed, ant that is, what is defined as a refined oil.  

Possible reason is that the database has answers that were posted over a 8 or so year range, and so these questions/answers may not provide sufficient depth to some of the more complex questions that arise today. Perhaps as time goes, these questions will be posed to FDA and then this information will become searchable on the database.

Overall, I find that the information listed in the Annex section of the 2013 Food Code (the section that supports the 2013 Food Code) to be a better source for supporting documentation, however, for more specific questions you may come across, the FCRS can be a tool to find that answer.   

One other issue….the FDA website is sooooo slooowwwww.

FDA Constituent Update
http://www.fda.gov/Food/NewsEvents/ConstituentUpdates/ucm394144.htm
FDA Releases Searchable Database - Food Code Reference System
Latest effort to strengthen understanding and application of the FDA Model Food Code
April 21, 2014

The U.S. Food and Drug Administration (FDA) has created the Food Code Reference System1 as part of an effort to promote consistent understanding and application of the FDA’s Food Code.

The FDA Food Code -- a model that has been widely adopted by state, local, tribal and territorial regulatory agencies -- provides FDA’s best advice for a uniform system of provisions to address the safety and protection of food offered at retail and in food service. The food code assists food control jurisdictions at all levels of government by providing them with a scientifically sound technical and legal basis for regulating the retail and food service segment of the industry. Regulators use the FDA Food Code as a model to develop or update their own food safety rules and to be consistent with national food regulatory policy.

The new Food Code Reference System, a searchable database that answers questions users may have about the Food Code and the application of its model regulations, will help to promote nationwide consistency and increase transparency about the Food Code.

Federal, state, local, tribal, and territorial government agencies; consumers, and stakeholders from academia and industry will benefit from this database as they promote compliance with their respective food safety requirements throughout the United States.

The Food Code Reference System contains entries derived from responses to Food Code-related questions posed to FDA.

Initially, users of the FCRS will find more than 20 entries that clarify many issues including:

The storage of foods that require temperature control for safety.
The design of food establishments and the cleaning of food equipment.
Bare-hand contact with ready-to-eat foods
Preventing contamination of food through proper hand hygiene and employee attire 

The FDA intends to add entries it believes are important to the uniform application of the Food Code and that may have implications across all jurisdictions that regulate food establishments. These entries will reflect questions previously answered by FDA as well as responses to future inquires that FDA receives.

The Food Code Reference Systems contains a User Manual and a Frequently Asked Questions (FAQs) page, both accessible from the log-in page. After an initial registration, system users can search the database using dropdown menus, keyword search, date fields, or a combination of these options. Users can also retrieve, view, and save documents to a local computer system. The materials contained in the Food Code Reference System are developed and issued by the Retail Food Protection Team in FDA’s Center for Food Safety and Applied Nutrition.

More information on FDA’s Food Code Reference System is available at http://www.fda.gov/retailfoodprotection2. Questions about the use of FDA’s Food Code Reference System can also be sent by email to: Retailfoodprotectionteam@fda.hhs.gov.

Spices and Herbs recalled due to postive Salmonella tests

Two different products, one a spice and the other herb (dried sweet basil), are being recalled after testing indicated the presence of Salmonella.

 

There has been increasing attention on herbs and spices with regard to Salmonella.  FDA recently  issued a report on the risks associated with spices.   And most of the recent issues, including the recent issue with black peppercorn  and an organic fresh basil product, have been small producers that have been found to contain Salmonella through testing, often completed by the FDA.


FDA Recall Notice

http://www.fda.gov/Safety/Recalls/ucm392650.htm
Lisy Corporation Issues Recall on: Lisy Sweet Basil (Albahaca) 6 Oz., Item 1132 Lot #'s A013 0518 & A014 0518
Contact:
Consumer:  1-305-836-6001 ext. 233

Media:  Henry Rosen  305-836-6001  hrosen@lisycorp.com

FOR IMMEDIATE RELEASE - April 9, 2014 - Lisy Corporation of Miami, FL is voluntarily recalling Lisy Sweet Basil (Albahaca), 6 oz jar, Item #1132, Lot #'s A013 0518 & A014 0518, because it has the potential to be contaminated with Salmonella. Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e. infected aneurysms), endocarditis and arthritis.

No illnesses have been reported to date in connection with this recall.

Lisy Sweet Basil- 6oz, bottle, UPC Code 0 96786 30032 8 began distribution on 01/15/2014 in retail stores in the states of New Jersey, New York, Rhode Island, and Maryland.

The voluntary recall was initiated by Lisy after a routine sampling by the FDA revealed the presence of Salmonella in the Lisy Sweet Basil (Albahaca), 6 oz., Lot #'s A013 0518 & A014 0518.

Any consumers that have purchased Lisy Sweet Basil (Albahaca), 6 oz., from Jan 15, 2014 to present are urged not to eat the product, and dispose of it or return product to the place of purchase for a replacement or for a full refund. Consumers with questions may contact the company at 1-305-836-6001 ext. 233.

Consumers with questions may contact Henry Rosen at 305-836-6001 ext. 233 from 8:00 am – 5:00 pm EST, Monday through Friday.



FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm392887.htm
Fernandez Chile Company Inc. Recalls 4oz Chile Molido Puro and 6oz Chile Rojo Potential Salmonella Contamination

Contact: Consumer: Blair Fernandez 719-589-6043 chile@amigo.net

FOR IMMEDIATE RELEASE - April 10, 2014 - Fernandez Chile Company Inc of Alamosa, Colorado is recalling 4oz Chile Molido Puro UPC code 77601-10011 and 6oz Chile Rojo UPC code 77601-10053 because it has the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea, 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, endocarditis and arthritis.

The recalled 4oz Chile Molido Puro UPC code 77601-10011 and 6oz Chile Rojo UPC code 77601-10053 was distributed in Colorado, New Mexico, Wyoming, Utah, Arizona, and California. King Soopers, Safeway, City Market and various independent grocers received these products.

The 4oz Chile Molido Puro UPC code 77601-10011 comes in a clear plastic bag marked with an expiration of 01 2017 on the back. The 6oz Chile Rojo UPC code 77601-10053 comes in a clear plastic bag marked with an expiration 02 2017 on the back.

No illnesses have been reported to date in connection with this problem.

The potential for contamination was noted after routine testing by an independent lab revealed the presence of Salmonella in some of the 4oz Chile Molido Puro and 6oz Chile Rojo.

These products are being recalled and taken out of production while the company and the FDA continue their investigation into the source of the contamination.

Consumers who have purchased these products are urged to return them to the place of purchase for a full refund. Consumers with questions may contact Blair Fernandez at Fernandez Chile Company Inc. at 719-589-6043 Monday - Thursday 8:00am - 5:00pm MDT

Pizza worker diagnosed with Hepatitis A potentially exposes thousands to the virus

A North Carolina Papa John's foodservice worker was diagnosed with Hepatitis A, this after he worked for about 2 weeks.  During that time, some 2,400 orders were placed (at 4 people per pie, and each order was at least one pie, that could potentially mean about 10,000 people have been exposed).

There is a long delay from the time someone who is exposed with Hepatitis A until they see symptoms.  And in this case, it took even longer from the time he had symptoms until the time he was diagnosed.

This worker had traveled overseas and probably contracted the disease during that trip.

It is important for those who have been exposed to get vaccinated, especially those who are more susceptible.

A few interesting notes form the CDC website.

• Hepatitis A is a contagious liver disease that results from infection with the Hepatitis A virus. It can range in severity from a mild illness lasting a few weeks to a severe illness lasting several months. Hepatitis A is usually spread when a person ingests fecal matter — even in microscopic amounts — from contact with objects, food, or drinks contaminated by the feces, or stool, of an infected person.
• If you were recently exposed to Hepatitis A virus and have not been vaccinated against Hepatitis A, you might benefit from an injection of either immune globulin or Hepatitis A vaccine. However, the vaccine or immune globulin must be given within the first 2 weeks after exposure to be effective.
• The Hepatitis A virus is extremely hearty. It is able to survive the body’s highly acidic digestive tract and can live outside the body for months. High temperatures, such as boiling or cooking food or liquids for at least 1 minute at 185°F (85°C), kill the virus, although freezing temperatures do not.
• Some people get Hepatitis A and have no symptoms of the disease. Adults are more likely to have symptoms than children.   If symptoms occur, they usually appear anywhere from 2 to 6 weeks after exposure.  Symptoms usually develop over a period of several days. Symptoms usually last less than 2 months, although some people can be ill for as long as 6 months.
• Almost all people who get Hepatitis A recover completely and do not have any lasting liver damage, although they may feel sick for months. Hepatitis A can sometimes cause liver failure and death, although this is rare and occurs more commonly in persons 50 years of age or older and persons with other liver diseases, such as Hepatitis B or C.
• There are no special treatments for Hepatitis A. Most people with Hepatitis A will feel sick for a few months before they begin to feel better. A few people will need to be hospitalized. During this time, doctors usually recommend rest, adequate nutrition, and fluids.  Alcohol [unfortunately] should be avoided.
• Anyone traveling to or working in countries with high rates of Hepatitis A should talk to a health professional about getting vaccinated. Hepatitis A vaccine is highly effective in preventing Hepatitis A virus infection. Protection begins approximately 2 to 4 weeks after the first injection. A second injection results in long-term protection.

Charlotte Observer
http://www.charlotteobserver.com/2014/04/10/4832499/officials-papa-johns-worker-contracted.html#.U0fpe6PD99A

Officials: Mecklenburg Papa John’s worker contracted hepatitis A
By Karen Garloch The Charlotte Observer
Posted: Thursday, Apr. 10, 2014
Modified: Thursday, Apr. 10, 2014

Mecklenburg County health officials are urging customers who ate food from a Papa John’s restaurant in the northeast part of the county from March 28 to April 7 to get a hepatitis A vaccine.

A worker at the restaurant, at 8016 Cambridge Commons Drive, became ill March 24 but wasn’t diagnosed until April 7 after he was hospitalized. The Health Department learned of his illness Wednesday, according to Health Director Dr. Marcus Plescia.

Whole Genome Sequencing - A Food Safety Game Changer

A new tool is going to have a huge impact on food safety - whole genome sequencing.  Whole genome sequencing is a laboratory process that determines the complete DNA sequence of an organism's genome at a single time.

Using this tool, investigators can tell whether an organism found in a food is the same organism that caused the illness.  In the past, investigators looked a fragmentation patterns on a gel (PFGE) or looked for certain genetic markers.  But with whole genome sequencing (WGS), they can tell, whether an organism is the same, down to a DNA base pair comparison in the whole genome, which for bacteria, is in the range of 4 million base pairs

This tool has already been used in determination that cheese was responsible for a Listeria outbreak.
Twenty years ago, sequencing the whole genome of a living organism was a monumental undertaking, but within the last 10 years, the development and commercialization of the process, has dramatically improved the price and drastically decreased the time needed.  Now, this tool is available for investigators to definitely determine the bacteria involved in outbreaks.  


 Boston.com
http://www.boston.com/lifestyle/health/2014/04/07/experts-decode-germs-dna-fight-food-poisoning/o2wuRAP6LOZmuuCbalGsJM/singlepage.html
Experts decode germ’s DNA to fight food poisoningBy LAURAN NEERGAARD / AP Medical Writer / April 7, 2014


WASHINGTON — Chances are you’ve heard of mapping genes to diagnose rare diseases, predict your risk of cancer and tell your ancestry. But to uncover food poisonings?

The nation’s disease detectives are beginning a program to try to outsmart outbreaks by routinely decoding the DNA of potentially deadly bacteria and viruses.

The initial target is listeria, the third-leading cause of death from food poisoning and bacteria that are especially dangerous to pregnant women. Already, the government credits the technology with helping to solve a listeria outbreak that killed one person in California and sickened seven others in Maryland.

“This really is a new way to find and fight infections,” said Dr Tom Frieden, director of the Centers for Disease Control and Prevention. “One way to think of it is identifying a suspect by a lineup or by a fingerprint?”

Whole genome sequencing, or mapping all of an organism’s DNA, has become a staple of medical research. But in public health, it has been used more selectively, to investigate particularly vexing outbreaks or emerging pathogens, such as a worrisome new strain of bird flu.