Virginia Department of Ag and Consumer Services (VDACS) shut down a woman who was making canned soup in own kitchen and selling them at a Farmers' Market. While she had been making her soups for 30 years, she is not allowed to sell these types of products.
In the video report by the local news channel, you can see Denise's operation. While she said she boils it, it is clear that she is using a pressure canner...thank goodness for that. Regardless, there are reasons why we have strict regulations around the canning of low acid foods that will be sold. My guess is that if we started looking at the various products making their way to farmers' markets, there will be plenty more issues.
VDACS News Release
VIRGINIA FOOD SAFETY OFFICIALS WARN CONSUMERS NOT TO EAT CANNED SOUPS AND SAUCES BY CORFINIO FOODS DUE TO POSSIBLE HEALTH RISK
Contact: Elaine J. Lidholm, 804.786.7686
http://www.vdacs.virginia.gov/news/releases-a/082014souprecall.shtml
Food safety staff from the Virginia Department of Agriculture and Consumer Services (VDACS) warn consumers not to eat any canned soups or sauces made by Corfinio Foods of Richmond. These products were improperly processed, making them susceptible to contamination with Clostridium botulinum. Ingestion of botulism toxin from improperly processed jarred and canned foods may lead to serious illness and death.
Thursday, August 21, 2014
Traceability Guidance Document from IFT
The Institute of Food Technologists (IFT) just issued a best practices guidance document for food traceability. It looks at 6 food industry sectors - bakery, dairy, meat and poultry, processed foods, produce, and seafood - and summarizes the summarizes and similarities and differences with regards to traceability.
The take-home - we have a complex food supply chain, and having traceability capabilities beyond the immediate source and the immediate delivery (one step forward, one step back), can be difficult.
IFT Weekly Newsletter
http://www.ift.org/food-technology/newsletters/ift-weekly-newsletter/2014/august/082014.aspx#headlines2
IFT issues food traceability best practices guidance doc
The Institute of Food Technologists (IFT) Global Food Traceability Center (GFTC) has issued a guidance document on the best practices in food traceability. This document provides a comprehensive framework for six food industry sectors—bakery, dairy, meat and poultry, processed foods, produce, and seafood—and summarizes the similarities and differences among them in regards to traceability. Given the complexity of the global food system, guidance on improving traceability practices across the entire food industry is a challenge.
The take-home - we have a complex food supply chain, and having traceability capabilities beyond the immediate source and the immediate delivery (one step forward, one step back), can be difficult.
IFT Weekly Newsletter
http://www.ift.org/food-technology/newsletters/ift-weekly-newsletter/2014/august/082014.aspx#headlines2
IFT issues food traceability best practices guidance doc
The Institute of Food Technologists (IFT) Global Food Traceability Center (GFTC) has issued a guidance document on the best practices in food traceability. This document provides a comprehensive framework for six food industry sectors—bakery, dairy, meat and poultry, processed foods, produce, and seafood—and summarizes the similarities and differences among them in regards to traceability. Given the complexity of the global food system, guidance on improving traceability practices across the entire food industry is a challenge.
Natural Almond Butter and Peanut Butter Recalled Due to Salmonella
nSPIRED Natural Foods is recalling various brands of nut butter due to the potential to be contaminated with Salmonella. The contamination was discovered through FDA testing. FDA reports that there may be 4 illnesses related to this product.
This comes one year after another nut butter - Salmonella contamination issue. In 2013, Sunland Foods recalled, nut butter products due to Salmonella contamination. It is interesting that some of the same brands recalled in that case were also recalled in this latest outbreak - Trader Joe's and Arrowhead Mills. Is it bad luck or the lack of supplier control?
Salmonella has been a historical issue in nut products. For one, Salmonella is much more heat resistant in dry products compared to moist products. Cooking chicken to 165F will eliminate Salmonella, but in nut products, such as Almonds, 260F for 1.6 minutes is needed to achieve a 4 log reduction (GMA Industry Guideline for Safe Processing of Nuts). Second, Salmonella can survive in the dry processing environment for years. So the keys - process them correctly and put in measures to prevent cross contamination.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm410533.htm
nSPIRED Natural Foods, Inc. Voluntarily Recalls Certain Retail Lots Of Arrowhead Mills® Peanut Butters, Maranatha® Almond Butters And Peanut Butters And Specific Private Label Nut Butters Because Of Possible Health Risk
Contact: Consumer: 1-800-937-7008
FOR IMMEDIATE RELEASE - August 19, 2014 - nSpired Natural Foods, Inc. is voluntarily recalling certain retail lots of Arrowhead Mills® Peanut Butters, MaraNatha® Almond Butters and Peanut Butters and specific private label nut butters (listed below) packaged in glass and plastic jars because they have the potential to be contaminated with Salmonella.
This comes one year after another nut butter - Salmonella contamination issue. In 2013, Sunland Foods recalled, nut butter products due to Salmonella contamination. It is interesting that some of the same brands recalled in that case were also recalled in this latest outbreak - Trader Joe's and Arrowhead Mills. Is it bad luck or the lack of supplier control?
Salmonella has been a historical issue in nut products. For one, Salmonella is much more heat resistant in dry products compared to moist products. Cooking chicken to 165F will eliminate Salmonella, but in nut products, such as Almonds, 260F for 1.6 minutes is needed to achieve a 4 log reduction (GMA Industry Guideline for Safe Processing of Nuts). Second, Salmonella can survive in the dry processing environment for years. So the keys - process them correctly and put in measures to prevent cross contamination.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm410533.htm
nSPIRED Natural Foods, Inc. Voluntarily Recalls Certain Retail Lots Of Arrowhead Mills® Peanut Butters, Maranatha® Almond Butters And Peanut Butters And Specific Private Label Nut Butters Because Of Possible Health Risk
Contact: Consumer: 1-800-937-7008
FOR IMMEDIATE RELEASE - August 19, 2014 - nSpired Natural Foods, Inc. is voluntarily recalling certain retail lots of Arrowhead Mills® Peanut Butters, MaraNatha® Almond Butters and Peanut Butters and specific private label nut butters (listed below) packaged in glass and plastic jars because they have the potential to be contaminated with Salmonella.
Monday, August 18, 2014
Ground Oregano Recalled Due to Potential Salmonella Contamination
McCormick is recalling ground oregano due to the potential to be contaminated by Salmonella. It was found by FDA routine testing. The product, packed in small jars (0.75 oz,) was shipped nationally and internationally. No illnesses have been reported.
FDA Recall Noticehttp://www.fda.gov/Safety/Recalls/ucm410107.htm
Voluntary Recall Notice of McCormick Ground Oregano Due to Possible Salmonella Risk
Contact Consumer: 1-800-632-5847
FOR IMMEDIATE RELEASE - August 13, 2014 - SPARKS, Md., August 13, 2014- McCormick & Company, Incorporated is initiating a voluntary recall of McCormick® Ground Oregano, 0.75 oz bottle, UPC 0-523561-6 with code dates BEST BY AUG 21 16 H and AUG 22 16 H due to possible contamination with Salmonella. This recall does not impact any other McCormick Ground, Whole or Oregano Leaves products.
FDA Recall Noticehttp://www.fda.gov/Safety/Recalls/ucm410107.htm
Voluntary Recall Notice of McCormick Ground Oregano Due to Possible Salmonella Risk
Contact Consumer: 1-800-632-5847
FOR IMMEDIATE RELEASE - August 13, 2014 - SPARKS, Md., August 13, 2014- McCormick & Company, Incorporated is initiating a voluntary recall of McCormick® Ground Oregano, 0.75 oz bottle, UPC 0-523561-6 with code dates BEST BY AUG 21 16 H and AUG 22 16 H due to possible contamination with Salmonella. This recall does not impact any other McCormick Ground, Whole or Oregano Leaves products.
Monday, August 11, 2014
The Honor System....More Than Just That
Leave it to the media to create the next tagline to describe the food safety system....'the honor system'. And they will use the PCA criminal investigation as the hammer to pound 'honor system' into the public's mind. Forget the fact that there are regulations on top of regulations for the food industry or that these are businesses that need to make safe food to stay in business..... the media will claim the only thing protecting the public is the 'honor system.'...and of course, what do people think of when they hear that term, honor system....well, it harkens them back to grade school when they knew some kid, maybe themselves, who cheated on that self-graded quiz. Oh my gosh....cheaters are making our food. Outside of the Parnell's....probably not.
Star Tribune
http://www.startribune.com/lifestyle/health/270604281.html
Salmonella trial shows how US food safety relies on honor system that can kill when it fails
Article by: RUSS BYNUM , Associated Press
Updated: August 9, 2014 - 7:52 PM
ALBANY, Ga. — Jurors at the nation's first federal criminal trial stemming from a deadly outbreak of food-borne illness are learning a disconcerting fact: America's food safety largely depends on the honor system.
Increased Scrutiny of US Food Companies in China, OSI -Takes the High Road
Establishing operations in China has been a challenge for many US food companies. This week, a Walmart store was investigated for using old oil in their store frying operation. (Not sure how this story garnered international media attention?.) In July, OSI, a supplier for McDonalds and KFC took a hit in the media as Chinese papers reported a scandal involving OSI's Chinese operation, Husi. In this report, Husi was cited for mixing expired meat into their process.
The thing that seems odd with the OSI related story is that, as detailed in the NY Times piece (below), OSI has had a sterling reputation, both domestically and abroad. So it seems weird that that they could let one of their operations fall off the rails?
No doubt, there is a lot of scrutiny on US food companies operating in China by the Chinese media and the local regulatory authorities. Why? One could speculate that with the increasing push of US companies into China along with mergers of Chinese and US companies for the stated purpose of improving quality (Smithfield acquisition), there may be some backlash against foreign companies pushing into the Chinese marketplace. Add to that the negative media exposure that the Chinese food system has received by the US media and it is easy to see why so much attention on US companies (when they could also be reporting on Chinese owned companies). So perhaps showing that US companies have their own issues is a way to make a stand. Perhaps even more importantly, this negative media barrage provides a leg up to Chinese firms that wish to compete against the likes of Walmart, McDonalds and KFCs in the Chinese marketplace.
Now it is hard to say for certain to what extent the food safety allegations are true. Certainly we have not heard any rational for the incidents from the US companies.. And while there could be some legitimate justifications for the actions used by OSI in China - perhaps the meat that was being mixed back had been frozen instead of refrigerated thus nullifying the date used on the packaging - the chairman of OSI provided no excuses but rather said they would make improvements.
Interesting though, the talking heads are still willing to take these Chinese reports at face value and spin them in order to spread fear on the safety of our own food supply.
Reuters
http://www.reuters.com/article/2014/08/09/china-walmart-idUSL4N0QF09U20140809
Chinese regulators investigating Wal-Mart store for food safety violations - Xinhua
Sat Aug 9, 2014 8:49am EDT
* Anonymous employee's video alleges violations at deli
* Shows images of black fryer oil, worms crawling in rice
* Shenzhen authorities investigating - Xinhua
* Wal-Mart: Internal, gov't probes uncovered no evidence
SHANGHAI, Aug 9 (Reuters) - Chinese regulators are investigating a Wal-Mart store in the southern city of Shenzhen for food safety violations, the official Xinhua news service reported, based on videos it said were taken by a Wal-Mart employee at one branch.
The thing that seems odd with the OSI related story is that, as detailed in the NY Times piece (below), OSI has had a sterling reputation, both domestically and abroad. So it seems weird that that they could let one of their operations fall off the rails?
No doubt, there is a lot of scrutiny on US food companies operating in China by the Chinese media and the local regulatory authorities. Why? One could speculate that with the increasing push of US companies into China along with mergers of Chinese and US companies for the stated purpose of improving quality (Smithfield acquisition), there may be some backlash against foreign companies pushing into the Chinese marketplace. Add to that the negative media exposure that the Chinese food system has received by the US media and it is easy to see why so much attention on US companies (when they could also be reporting on Chinese owned companies). So perhaps showing that US companies have their own issues is a way to make a stand. Perhaps even more importantly, this negative media barrage provides a leg up to Chinese firms that wish to compete against the likes of Walmart, McDonalds and KFCs in the Chinese marketplace.
Now it is hard to say for certain to what extent the food safety allegations are true. Certainly we have not heard any rational for the incidents from the US companies.. And while there could be some legitimate justifications for the actions used by OSI in China - perhaps the meat that was being mixed back had been frozen instead of refrigerated thus nullifying the date used on the packaging - the chairman of OSI provided no excuses but rather said they would make improvements.
Interesting though, the talking heads are still willing to take these Chinese reports at face value and spin them in order to spread fear on the safety of our own food supply.
Reuters
http://www.reuters.com/article/2014/08/09/china-walmart-idUSL4N0QF09U20140809
Chinese regulators investigating Wal-Mart store for food safety violations - Xinhua
Sat Aug 9, 2014 8:49am EDT
* Anonymous employee's video alleges violations at deli
* Shows images of black fryer oil, worms crawling in rice
* Shenzhen authorities investigating - Xinhua
* Wal-Mart: Internal, gov't probes uncovered no evidence
SHANGHAI, Aug 9 (Reuters) - Chinese regulators are investigating a Wal-Mart store in the southern city of Shenzhen for food safety violations, the official Xinhua news service reported, based on videos it said were taken by a Wal-Mart employee at one branch.
Tick Bite Triggers Allergic Reaction to Red Meat
Each year, a few hundred people become allergic to meat after being bitten by a specific type of tick. The tick harbors a sugar that humans don’t have, called alpha-gal. The sugar is also is found in red meat — beef, pork, venison, rabbit — and even some dairy products. When the tick bites a person, the person develops an immune response to this sugar. The next time the person eats meat with this sugar, the person has a reaction to that sugar.
It is interesting in that 1) It takes as long as 8 hours for the body to react, whereas regular food allergies occur within minutes, and 2) this reaction is to sugar whereas most allergic reactions are to proteins.
According to the article, this does not appear to be a lifelong issue.
Ticks do really suck.
Pittsburgh Post Gazette
http://www.post-gazette.com/news/health/2014/08/08/Tick-bite-can-cause-allergy-to-red-meat/stories/201408080090#ixzz3A5s4w700
Tick bite can cause allergy to red meat
August 8, 2014 12:00 AM
Read more: http://www.post-gazette.com/news/health/2014/08/08/Tick-bite-can-cause-allergy-to-red-meat/stories/201408080090#ixzz3A5s4w700
By Marilynn Marchione / Associated Press
A bug can turn you into a vegetarian, or at least make you swear off red meat. Doctors across the nation are seeing a surge of sudden meat allergies in people bitten by a certain kind of tick.
This bizarre problem was discovered only a few years ago but is growing, as the ticks spread from the Southwest and the East to more parts of the United States. In some cases, eating a burger or a steak has landed people in the hospital with severe allergic reactions.
Few patients seem aware of the risk, and even doctors are slow to recognize it. As one allergist who has seen 200 cases on New York’s Long Island said, “Why would someone think they’re allergic to meat when they’ve been eating it their whole life?”
The culprit is the Lone Star tick, named for Texas, a state famous for meaty barbecues. The tick is now found throughout the South and the eastern half of the United States.
It is interesting in that 1) It takes as long as 8 hours for the body to react, whereas regular food allergies occur within minutes, and 2) this reaction is to sugar whereas most allergic reactions are to proteins.
According to the article, this does not appear to be a lifelong issue.
Ticks do really suck.
Pittsburgh Post Gazette
http://www.post-gazette.com/news/health/2014/08/08/Tick-bite-can-cause-allergy-to-red-meat/stories/201408080090#ixzz3A5s4w700
Tick bite can cause allergy to red meat
August 8, 2014 12:00 AM
Read more: http://www.post-gazette.com/news/health/2014/08/08/Tick-bite-can-cause-allergy-to-red-meat/stories/201408080090#ixzz3A5s4w700
By Marilynn Marchione / Associated Press
A bug can turn you into a vegetarian, or at least make you swear off red meat. Doctors across the nation are seeing a surge of sudden meat allergies in people bitten by a certain kind of tick.
This bizarre problem was discovered only a few years ago but is growing, as the ticks spread from the Southwest and the East to more parts of the United States. In some cases, eating a burger or a steak has landed people in the hospital with severe allergic reactions.
Few patients seem aware of the risk, and even doctors are slow to recognize it. As one allergist who has seen 200 cases on New York’s Long Island said, “Why would someone think they’re allergic to meat when they’ve been eating it their whole life?”
The culprit is the Lone Star tick, named for Texas, a state famous for meaty barbecues. The tick is now found throughout the South and the eastern half of the United States.
Thursday, August 7, 2014
Botulism Poisoning Cases Result from CA Company Processing Errors
A California company is recalling a number of jarred products after two people in Ohio were diagnosed with botulism poisoning. Both individuals are improving after being on ventilation. The FDA Notice (below) indicates the products may have been processing errors.
The Company, VR Green Farms, looks to be a vegetable farm that has expanded into numerous product offerings. http://vr-green-farms.myshopify.com/
Their website is not fully functioning, but you can get a sense from their LinkedIn site
You can walk through any farmers' market and see the vast array of jarred food items. Are they acidified properly? Have they received the proper thermal treatment? Guarantee these are the same people fighting not to have to follow these 'restrictive government regulations'. But trust us, there is a reason that that those regulations are in place.
Clostridium botulinum is a spore-forming pathogen that produces one of the strongest toxins known. The organism can survive boiling temperatures and if the jarred product does not have any barriers (low pH, preservatives, strict refrigeration), the organism will grow and produce toxin. The toxin, a neurotoxin, travels into the bloodstream to the nerves and it stops neurotransmission to muscles. And so when one ingests this toxin and does not receive quick medical attention, they will die of suffocation. A hell of a way to buy the farm, so to speak.
No doubt, this farm/company will also have a difficult road ahead, from an intensive investigation to lawsuits. That is a huge price to pay for not making the effort to produce safe products (unless the product is not to blame, and it was found to be consumer practices.)
In any event, hopefully this will be the 'shot across the bow' for state and federal officials to begin focusing attention on this developing cottage industry.
Cleveland Plain Dealerhttp://www.cleveland.com/healthfit/index.ssf/2014/08/two_ohio_cases_of_botulism_inv.html
Two Ohio cases of botulism investigated in connection with California jarred sauce recall
By Brie Zeltner, The Plain Dealer The Plain Dealer
on August 04, 2014 at 2:39 PM, updated August 04, 2014 at 2:54 PM
CLEVELAND, Ohio -- Two people in Ohio have been hospitalized with botulism that public health officials suspect is connected to a nationwide recall of a California company's jarred sauces, according to the Cincinnati Health Department.
The Company, VR Green Farms, looks to be a vegetable farm that has expanded into numerous product offerings. http://vr-green-farms.myshopify.com/
Their website is not fully functioning, but you can get a sense from their LinkedIn site
Locally grown vegetables delivered within hours of harvest. No Herbicides or Pesticides used. VR Green Farms originated from an idea that was shared by our founder Nic Romano and Bella Collina Towne & Golf Club in San Clemente. Bella Collina provided the land and with the expertise and help from our sister farm in Bell Gardens, Nic transformed the land into a farm. Today VR Green Farms sells weekly vegetable baskets to the local community and wholesales our vegetables to local restaurants who have embraced the concept of buying fresh local produce. In addition we market honey, olive oil, cheese, bread and even eggs all from local sourcesMany have predicted that with so many small entities entering the processed food arena, including through the farmers' market channel, that it was only a matter of time before there would see processing deviations that would result in botulism cases. Although FDA has strict regulations regarding canning foods that include requirements for registering of processes, training, testing, etc., many small entrepreneurs are either ignorant to these regulations, are incapable of implementing them, or choose not to follow.
You can walk through any farmers' market and see the vast array of jarred food items. Are they acidified properly? Have they received the proper thermal treatment? Guarantee these are the same people fighting not to have to follow these 'restrictive government regulations'. But trust us, there is a reason that that those regulations are in place.
Clostridium botulinum is a spore-forming pathogen that produces one of the strongest toxins known. The organism can survive boiling temperatures and if the jarred product does not have any barriers (low pH, preservatives, strict refrigeration), the organism will grow and produce toxin. The toxin, a neurotoxin, travels into the bloodstream to the nerves and it stops neurotransmission to muscles. And so when one ingests this toxin and does not receive quick medical attention, they will die of suffocation. A hell of a way to buy the farm, so to speak.
No doubt, this farm/company will also have a difficult road ahead, from an intensive investigation to lawsuits. That is a huge price to pay for not making the effort to produce safe products (unless the product is not to blame, and it was found to be consumer practices.)
In any event, hopefully this will be the 'shot across the bow' for state and federal officials to begin focusing attention on this developing cottage industry.
Cleveland Plain Dealerhttp://www.cleveland.com/healthfit/index.ssf/2014/08/two_ohio_cases_of_botulism_inv.html
Two Ohio cases of botulism investigated in connection with California jarred sauce recall
By Brie Zeltner, The Plain Dealer The Plain Dealer
on August 04, 2014 at 2:39 PM, updated August 04, 2014 at 2:54 PM
CLEVELAND, Ohio -- Two people in Ohio have been hospitalized with botulism that public health officials suspect is connected to a nationwide recall of a California company's jarred sauces, according to the Cincinnati Health Department.
Tuesday, July 29, 2014
Potential Salmonella Contamination of Carob Powder Ingredient Results in Numerous Recalls
A series of recalls were issued when a supplier of organic carob powder notified its customers. The supplier, Ciranda Inc, has no information on the Salmonella issue on its website, but the ingredient they sold resulted in a number of recalls nationwide. There have been no illnesses.
The Plain Dealer
Salmonella in carob triggers recall of snacks nationwidehttp://www.cleveland.com/healthfit/index.ssf/2014/07/salmonella_in_carob_triggers_r.html
By Brie Zeltner, The Plain Dealer The Plain Dealer
on July 29, 2014 at 12:36 PM
CLEVELAND, Ohio-- A recall of organic carob powder that began last week due to salmonella contamination has expanded to include several brands of energy bars and snacks sold nationwide, according to the U.S. Food and Drug Administration.
The Plain Dealer
Salmonella in carob triggers recall of snacks nationwidehttp://www.cleveland.com/healthfit/index.ssf/2014/07/salmonella_in_carob_triggers_r.html
By Brie Zeltner, The Plain Dealer The Plain Dealer
on July 29, 2014 at 12:36 PM
CLEVELAND, Ohio-- A recall of organic carob powder that began last week due to salmonella contamination has expanded to include several brands of energy bars and snacks sold nationwide, according to the U.S. Food and Drug Administration.
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