FAO Releases Top Ten Parasite List

The FAO (Food and Agricultural Organization of the United Nations) released a "Top Ten" list identifying the food-borne parasites of greatest global concern.  Fortunately, there are only four that have any importance in the US and Canada.  Most cases of parasitic infection have been isolated cases.  The fout include:

• Toxoplasma
• Cryptosporidium
• Cyclospora
• Giardia

The risk, although small, increases with consumption of produce from developing countries.  Such as the case with Cyclospora in raspberries, lettuce, and basil.  Washing in potable water is a common practice that helps to mitigate this risk.

Contaminated water and produce irrigated with contaminated water has been an issue that has contributed to Cryptosporidium and Giardia outbreaks.

According to the report "Taxoplasmosis is a recognized concern of physicians for women during pregnancy, but emphasis is placed on potential contamination from cats rather than from foodborne infection".

Trichinellosis cases are still seen, but primarily limited to undercooked game meat (bear, wild boar, and marine mammals).  Taenia, primarily Taenia solium (tapeworm associated with undercooked pork) have been seen in a few cases, primarily associated with people who have immigrated from Central and South America.

Undercooked seafood have been a source of a number of parasites (Anisakis ssp, Dipyllobothium, Echinostomidae, Nonophyetes, Opisthorchis, Clonorchis, Paragoniumus, Pseudoterranova), but there have been very few cases of each over the last 30 or 40 years.

 

Moldy Yogurt Can Make You Sick

In September of 2013, a manufacturer of Greek yogurt recalled product in September of 2013 due to the fact that consumers were complaining of mold in the product.  While it was claimed to be a spoilage mold, there were reported illnesses. 

Researchers discovered that the mold found in yogurt, Mucor circinelloides f. circinelloides, can cause illness.  While this organism is traditionally looked upon as a opportunistic pathogen, it can survive through the GI tract, as was seen in mice studies.  The researchers also indicated the potential to produce harmful metabolites, although Mucor circinelloides has not been known to produce mycotoxins.  According to the report, "This study demonstrates that M. circinelloides can spoil food products and cause gastrointestinal illness in consumers and may pose a particular risk to immunocompromised patients."

Now, it is hard to tell from this report whether there was an gastrointestinal  infection associated with these cases or people are just reacting to the metabolites produced by the mold.  Generally in past cases where infections have occurred in people, there have normally been underlying health issues in the person.  

So from a more simplistic viewpoint, when one eats food that has mold that shouldn't be there, there is a good possibility it is going to give one an upset stomach, at the least.  Molds will produce metabolites within the food, or even in the gut, that can cause an adverse reaction.  Certainly some molds will be worse than others...some can produce really bad metabolites, some that have been categorized as mycotoxins, while others can cause infections, especially in high risk individuals.

It is interesting to point out, that manufacturer of the yogurt product has been critical of this report.

Consumers - Don't eat food that has mold that shouldn't be there, especially if you are in a high risk group.
Producers and processors - prevent food from unwanted mold...most of this can be prevented through good sanitation, but processing controls may also be needed.

 MBio
http://mbio.asm.org/content/5/4/e01390-14
Analysis of a Food-Borne Fungal Pathogen Outbreak: Virulence and Genome of a Mucor circinelloides Isolate from Yogurt

Foster Farms Recalls Chicken Produced in March

Foster Farms issued a recall for chicken part products produced from March 7 to March 11 with sell by dates that range from March 7 to March 31st.  Most of this chicken will have already been used unless it was frozen.  The recall was issued due to the positive link of a Salmonella Heidelberg illness on June 23, 2014, that was associated with the consumption of a boneless skinless chicken breast product in California with an illness onset date of May 5, 2014.

CDC reports that as of July 2, 2014,a total of 621 persons infected with seven outbreak strains of Salmonella Heidelberg have been reported from 29 states and Puerto Rico, since March 1, 2013.  36% have required hospitalization.


FSIS News Release
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2014/recall-044-2014-release
California Firm Recalls Chicken Products Due to Possible Salmonella Heidelberg Contamination
Class I Recall 044-2014
Health Risk: High Jul 4, 2014

Congressional and Public Affairs
Adam Tarr (202) 870-0810 or (202) 720-9113

EDITOR’S NOTE: The release is being reissued July 4 to update the distribution, production dates, and “Use or Freeze by” and “Best by” date ranges, as well as to provide an updated product list.

WASHINGTON, July 4, 2014 – Foster Farms, a Livingston, Calif., based establishment, is recalling an undetermined amount of chicken products that may be contaminated with a particular strain of Salmonella Heidelberg, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. FSIS requested Foster Farms conduct this recall because this product is known to be associated with a specific illness.

The recalled product includes fresh chicken products sold by retailers under Foster Farms or private label brand names, with varying “use or freeze by”dates ranging from March 16 through March 31, 2014, and frozen Sunland Chicken products with “best by” dates from March 7 through March 11, 2015. The products subject to recall bear the establishment number “P6137,” P6137A” or “P7632” inside the USDA mark of inspection. The chicken products were produced from March 7 through March 13, 2014. These products were shipped to Costco, Foodmaxx, Kroger, Safeway and other retail stores and distribution centers in Alaska, Arizona, California, Hawaii, Idaho, Kansas, Nevada, Oklahoma, Oregon, Utah and Washington. The list of products subject to recall can be accessed here. We will continue to update the list as more information is available. FSIS and the company want the public to be aware that the products are most likely no longer available for purchase, but may be in consumers’ freezers.

Extension Event Linked to Salmonella Outbreak

A Salmonella outbreak occurred at a Cooperative Extension sponsored workshop in Alabama, resulting in at least 19 cases of salmonellosis.  Workshop volunteers and seniors became ill after eating food served during the luncheon, which featured chicken, salad, and a roll.

This topic is one that resonates with many of us since we often sponsor events where others are responsible for serving food.  As can be seen in this case, the sponsoring organization's name is tied to it (although the church may have cooked the food).  But guess who is going to receive the negative media exposure?  In this news story, Extension Educator's name is even listed.

Also stated in the news report is that one senior unfortunately died, although the direct link has not been established....yet.  If a link is established and a lawsuit is filed, who will have the deepest pockets - the church who made the food or the Extension system that sponsored the event?

Whether you are contracting out production to a company, or counting on volunteers from an organization to make your food, when your name is on it, you better have more than hope that they are doing a good job?  Are the members of that organization trained?  Are they ensuring that the critical controls are being met (in this case, cooking the chicken to the right temperature)?  Do they run a clean operation with an eye on preventing cross contamination?

So the person sponsoring the event is not an expert on food preparation? In this case, the event was focused on senior issues, but it could be 4H, Master Gardners, or even natural gas.  While we can hope, wouldn't it be better to: 1) get training, 2) ensure that the organization has the right credentials (trained, inspected, etc),  and/or 3) get someone involved who can help you ensure that food is safe.


Decatur Daily.com
http://www.decaturdaily.com/news/local/article_e8182216-f8e3-11e3-818e-0017a43b2370.html
At least 19 ill after eating chicken lunch

Staff report decaturdaily.com | 0 comments 

Two dozen or more people who attended a workshop on senior citizens services last month in Decatur may have contracted salmonella or the E. coli virus from a chicken lunch.

Michael Tubbs, executive director of Community Action Partnership in Decatur, said about two dozen of his volunteers and employees became sick after eating the lunch May 30 at Bridge Builders Church on Beltline Road.

71-year-old Decatur man died six days after eating the food, but no cause of death has been confirmed.

The Alabama Cooperative Extension Service sponsored the luncheon, and extension agent A Renee’ Heard was the contact person, Tubbs said. Heard did not return phone calls this week.

Cheese Product Recalled Due to Low Preservative Levels

Kraft is recalling a small amount of cheese product due to the fact it did not contain a sufficient amount of the preservative, sorbic acid.  Sorbic acid is effective in preventing the growth of yeast and mold.  With inadequate amounts, there would be a greater chance that the product would spoil due to mold or yeast growing on the product during the expected shelf-life of the product.   By recalling this product, Kraft prevents a bigger issue down the road if there were to be numerous complaints of moldy product.

Could this be a safety issue....probably not since it is unlikely that people would eat cheese with mold on it, however some people can have allergic reactions to mold and some molds due produce mycotoxins (which can be harmful).


 FDA News Release
http://www.fda.gov/Safety/Recalls/ucm402337.htm
Kraft Foods Group Voluntarily Recalls Small Quantity of Velveeta Original Pasteurized Recipe Cheese Product Due to Low Levels of Preservative Ingredient

Contact
Consumer:  800-310-3704  news@kraftfoods.com
Media: Russ Dyer 847-646-4538

FOR IMMEDIATE RELEASE - June 19, 2014- Kraft Foods Group is voluntarily recalling 260 cases of Velveeta Original Pasteurized Recipe Cheese Product because it does not contain appropriate levels of sorbic acid, a preservative ingredient. While unlikely, the affected product could spoil prematurely and/or lead to food borne illness. Therefore, the company is issuing this recall as a precaution.

This recall affects one batch of product made on one manufacturing line during a few hours of production. The product was shipped to three Walmart distribution centers and may have been redistributed to stores in up to 12 Midwest states. The affected products may have been shipped to Walmart stores in Colorado, Illinois, Indiana, Iowa, Kansas, Michigan, Minnesota, Nebraska, North Dakota, Ohio, South Dakota and Wisconsin. These products were not shipped outside of the U.S.

The following specific batch of product is being recalled:

Product Size	Name of Product	Units / Case	Case Code Date/Time Tange	Case UPC Code	Consumer Package Code Date/Time Range	Consumer Package UPC Code
32 OZ(2 LB)	VELVEETA ORIGINAL PASTEURIZED RECIPE CHEESE PRODUCT	12	17 DEC 2014 10:54 - 14:35 ONLY	10021000611611	17 DEC 2014 09:34 - 13:15 ONLY	021000611614

Consumers can find the case code date on the side of the package. No other products outside this time period on this case code date are affected by this recall, nor are any other Kraft or Velveeta products affected.

The affected product was identified during a review of finished product samples. The company is taking action to ensure it doesn't happen again.

Consumers who purchased any of these products should not eat them. They should return them to the store where they purchased them for an exchange or full refund. Consumers also can contact Kraft Foods Consumer Relations at 1-800-310-3704 between 9 am and 6 pm {Eastern).

Clover Sprouts Linked to E. coli Outbreak

 CDC is reporting that a total of 17 people have become ill from E. coli STEC and this has been linked to raw closer sprouts.  Product was made in Idaho.  Illnesses have been identified in 5 states (ID, MI, MT, UT, and WA).

Raw seed sprouts are a high risk food.  Sprouts have been involved in a number of outbreaks of Salmonella, and in this cases as well as the massive outbreak in Germany, STEC E. coli.



CDC News Release
http://www.cdc.gov/ecoli/2014/O121-05-14/index.html
Multistate Outbreak of Shiga toxin-producing Escherichia coli O121 Infections Linked to Raw Clover Sprouts
Posted June 10, 2014 3:30 PM ET

Highlights

• As of June 9, 2014, a total of 17 persons infected with the outbreak strain of Shiga toxin-producing Escherichia coli O121 (STEC O121) have been reported from five states.
• The number of ill persons identified in each state is as follows: Idaho (3), Michigan (1), Montana (2), Utah (1), and Washington (10).
• 47% of ill persons have been hospitalized. No ill persons have developed hemolytic uremic syndrome (HUS), and no deaths have been reported.
• Epidemiology and traceback investigations conducted by local, state, and federal officials indicated that contaminated raw clover sprouts produced by Evergreen Fresh Sprouts, LLC of Idaho are the likely source of this outbreak.
• In interviews, 12 (86%) of 14 ill persons reported eating raw clover sprouts in the week before becoming ill.
• Raw clover sprouts have not been recalled from Evergreen Fresh Sprouts. Because contaminated sprouts may still be available on the market, CDC recommends that consumers do not eat any raw clover sprouts produced by Evergreen Fresh Sprouts.
• The Washington State Department of Health and the Idaho Department of Health and Welfare are also advising people not to eat raw clover sprouts produced by Evergreen Fresh Sprouts.

Eat Fish, the Benefit Outweighs the Risk

 FDA recently provided guidance that pregnant women, breastfeeding mothers and young children should be eating fish.  For many years, women have avoided eating seafood due to the potential for that seafood may contain Methylmercury. a neurotoxin that can be harmful to the brain and nervous system if a person is exposed to too much of it.  Of course, this could be a concern for child development.  FDA revised previous advise because the nutrients in seafood, namely the omega 3 fatty acids are really good for health - including brain function and cardiovascular health.

Now some fish are better than others in that some species are more likely to have higher amounts, so these fish should be avoided by high risk groups - Tilefish from the Gulf of Mexico, shark, swordfish, and king mackerel.

Eggs were once demonized because of cholesterol, but now we realize that they aren't bad.  So we see once again a balanced diet that incorporates a wide variety of foods is important.   It is important to evaluate the benefits as well as the risks, and make sure that we are not giving up a lot of food because we are afraid of a little of the bad.

 FDA News Release
http://www.fda.gov/Food/FoodborneIllnessContaminants/Metals/ucm393070.htm
Fish: What Pregnant Women and Parents Should Know
Draft Updated Advice by FDA and EPA

June 2014

The FDA and the EPA are revising their joint fish consumption Advice and Questions & Answers to encourage pregnant women, those who may become pregnant, breastfeeding mothers, and young children to eat more fish and to eat a variety of fish from choices that are lower in mercury. This is a DRAFT for which you may provide comment. Once finalized, it will replace the current advice which was issued in 2004.

Lean, Finely Textured Beef (aka Pink Slime) Making a Comeback; Lawsuit Against News Media Moves Forward

As beef prices continue to rise, it looks as though people are starting to look at lean, finely texturized beef as a low cost alternative.  As USDA has said, there are no risks associated with the product.

At the same time, the lawsuit by the producer of LFTB against the ABC news moves forward.  In this case, BPI, the producer, claims the news outlet's unfair labeling of the product as unsafe caused the company to lose billions.

Fox News                                 
http://www.foxnews.com/leisure/2014/05/27/pink-slime-is-having-comeback/
Pink slime is having a comeback
Published May 27, 2014
FoxNews.com
Facebook274 Twitter203 Gplus

Two years after the public backlash against pink slime, sales of processed beef byproduct are rebounding, thanks to soaring beef prices.

Execs of Egg Company Plead Guilty to Selling Contaminated Eggs

 The executives of the Iowa Egg Producer that was responsible for selling eggs that sickened thousands with Salmonella pleaded guilty.  The company will pay 6.8 million in fines and the executives face up to a year in prison and additional fines.

The Iowa Egg Salmonella Outbreak occurred back in 2010.  CDC reported in December of 2010 that 1,939 individuals became infected with Salmonella.  In addition to causing the illnesses, the company ,Quality Egg, pleaded guilty to "giving cash bribes to a U.S. Department of Agriculture inspector to approve and allow poor-quality chicken eggs to be sold to the public; introducing adulterated food into interstate commerce, according to the DOJ" and selling eggs mislabeled to hide how old they were by having its employees affix labels to egg shipments that had false expiration dates with the "intent to mislead state regulators and retail egg customers regarding the true age of the eggs,"

Reuters
http://www.reuters.com/article/2014/06/03/usa-lawsuit-foodpoisoning-idUSL1N0OK13P20140603
UPDATE 1-Quality Egg admits to selling tainted eggs, bribing official

Tue Jun 3, 2014 2:54pm EDT
By P.J. Huffstutter

CHICAGO, June 3 (Reuters) - Quality Egg LLC and two top executives on Tuesday admitted to selling substandard eggs containing a "poisonous" substance and bribing a federal inspector in a food-safety scandal that sickened tens of thousands, the U.S. Department of Justice said.

The Iowa-based company, once among the United States' largest producers of shelled chicken eggs, along with owners Austin and Peter DeCoster, pleaded guilty Tuesday to federal charges in connection with the massive nationwide salmonella outbreak in 2010.