Expo Fresh is recalling one lot of roma tomatoes after routine FDA testing yielded a positive Salmonella result. No illnesses have been reported.
Taylor Farms received those tomatoes and then issued a recall for tomatoes and salads made with tomatoes. used those tomatoes in salad kits packed on two dates and were shipped on the west coast. Two other companies, Royal Food Service and UU Foods also used the roma tomatoes and both issued notice.
The Packer
http://www.thepacker.com/fruit-vegetable-news/Expo-Fresh-Taylor-Farms-recall-roma-tomatoes-275134781.html
Expo Fresh, Taylor Farms recall roma tomatoes
09/15/2014 10:27:00 AM
Coral Beach
Expo Fresh LLC, San Diego, is voluntarily recalling roma tomatoes because of potential salmonella contamination discovered during a routine sampling by the Food and Drug Administration.
Although no recall notice had been posted on the FDA website, Robert Schachtel, sales manager at Expo Fresh, said on Sept. 15 that the company notified all of its customers who received roma tomatoes from the single implicated lot: No. 23914-214.
No illnesses have been reported in connection with the implicated roma tomatoes, Schachtel said. He referred additional questions to the company’s attorney, who was not immediately available.
Among those receiving the recalled roma tomatoes were Taylor Farms, Salinas, Calif., which issued a recall on Sept. 13 for the tomatoes and salads containing them. The recall is not posted on the Taylor Farms website and company officials were not immediately available for comment early Sept. 15.
Monday, September 15, 2014
Tuesday, September 9, 2014
Organic Rice Milk Snacks (?) Recalled Due to Potential Choking Risk
Plum Organics is recalling Organic Rice Milk Snacks after it was found that the snack did not soften fast enough, and thus constituted a choking hazard for small children.
Not knowing what a rice milk snack is, thought it was worth a look.
Easy to see how this could be a choking hazard.
According to the website "Little Crèmes, a line of colorful bite-sized rice milk snacks made of real fruit & veggie blends that are perfect for tactile development and the introduction of new tastes and textures. A non-dairy alternative for sensitive bellies, each bite is a mix of pure flavors with creamy organic rice milk to create the perfect meltable, freeze-dried snack"
I guess snacks are important for tactile development? As long as it stays in the hands and out of their throats.
I remember my mom gave my younger brothers Zwieback Toast. Looks safer. Not Organic, if that matters. Way messy, at least the way my brother ate them.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm413044.htm
Plum Organics Voluntarily Recalls Little Crèmes Organic Rice Milk Snacks Due to Potential Choking Hazard
Contact Consumer: (866) 535-3774
Media: Anna Burr 203-939-5261
FOR IMMEDIATE RELEASE - September 5, 2014 - Plum Organics is voluntarily recalling its Little Crèmes organic rice milk snacks line after it was found that the product has the potential to cause choking. The small, bite-sized snack pieces are made to soften in a child’s mouth in less than 20 seconds making them easy to swallow. Some pieces were found to take significantly longer than this, creating a potential choking hazard, particularly for babies and very young children.
Not knowing what a rice milk snack is, thought it was worth a look.
According to the website "Little Crèmes, a line of colorful bite-sized rice milk snacks made of real fruit & veggie blends that are perfect for tactile development and the introduction of new tastes and textures. A non-dairy alternative for sensitive bellies, each bite is a mix of pure flavors with creamy organic rice milk to create the perfect meltable, freeze-dried snack"
I guess snacks are important for tactile development? As long as it stays in the hands and out of their throats.
I remember my mom gave my younger brothers Zwieback Toast. Looks safer. Not Organic, if that matters. Way messy, at least the way my brother ate them.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm413044.htm
Plum Organics Voluntarily Recalls Little Crèmes Organic Rice Milk Snacks Due to Potential Choking Hazard
Contact Consumer: (866) 535-3774
Media: Anna Burr 203-939-5261
FOR IMMEDIATE RELEASE - September 5, 2014 - Plum Organics is voluntarily recalling its Little Crèmes organic rice milk snacks line after it was found that the product has the potential to cause choking. The small, bite-sized snack pieces are made to soften in a child’s mouth in less than 20 seconds making them easy to swallow. Some pieces were found to take significantly longer than this, creating a potential choking hazard, particularly for babies and very young children.
Small WA State Business Recalls Sauce in Jars Due to Improper Processing
A small, entrepreneur-type company is recalling pasta sauce after the Washington State Department of Ag found that the pH of a batch may be too high, and thus constituted a Clostridium botulinum risk.
There have been a few similar cases recently (NC Soup, CA Pesto Sauce) where small businesses have produced jarred products were determined to be Clostridium botulinum issues. When processing these types of products, FDA has set regulations and guidance that must be followed.
Certainly, this can be a lot for a small business to comply. In this case, it is a one woman operation with 'the Sauce Lady' (story below) producing 100 jars of sauce per week. The retired teacher, now food entrepreneur, has been this for close to 20 years. But the downside of non-compliance can be severe, especially when that product results in botulism.
With the growing number of Farmers' Markets across the country, there are an increasing number of these type of products being sold by start-up companies. It is important that they understand the risks and comply with established protocols for producing further-processed products that are jarred, or vacuum packed, etc.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm412804.htm
Tullia's Recalls Sauce Because of Possible Health Risk
Contact: Consumer: 509-879-0325
Media: Marco Barbanti 509-879-0325
FOR IMMEDIATE RELEASE - September 8, 2014 - Tullia's is recalling Italian Meatless Pasta Sauce code 530140. This recall has been initiated because a records review by the Washington State Department of Agriculture revealed that one batch of sauce produced with the 530140 code had a pH level high enough to allow the growth of Clostridium botulinum. If present, this organism can cause botulism, a serious and potentially fatal foodborne illness.
There have been a few similar cases recently (NC Soup, CA Pesto Sauce) where small businesses have produced jarred products were determined to be Clostridium botulinum issues. When processing these types of products, FDA has set regulations and guidance that must be followed.
Certainly, this can be a lot for a small business to comply. In this case, it is a one woman operation with 'the Sauce Lady' (story below) producing 100 jars of sauce per week. The retired teacher, now food entrepreneur, has been this for close to 20 years. But the downside of non-compliance can be severe, especially when that product results in botulism.
With the growing number of Farmers' Markets across the country, there are an increasing number of these type of products being sold by start-up companies. It is important that they understand the risks and comply with established protocols for producing further-processed products that are jarred, or vacuum packed, etc.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm412804.htm
Tullia's Recalls Sauce Because of Possible Health Risk
Contact: Consumer: 509-879-0325
Media: Marco Barbanti 509-879-0325
FOR IMMEDIATE RELEASE - September 8, 2014 - Tullia's is recalling Italian Meatless Pasta Sauce code 530140. This recall has been initiated because a records review by the Washington State Department of Agriculture revealed that one batch of sauce produced with the 530140 code had a pH level high enough to allow the growth of Clostridium botulinum. If present, this organism can cause botulism, a serious and potentially fatal foodborne illness.
Monday, September 8, 2014
Taiwan 'Gutter Oil" is Latest Food Scandal In China
Mmmm...pasties made with gutter oil.
A new food safety scandal has emerged in Taiwan and China involving 'gutter oil' ..or recycled oil from questionable sources. During a raid of an oil processor, it was discovered that recycled oil was sold to food companies in Hong Kong and China. The problem is that the oil came from a number of questionable sources and therefore has the potential to contain harmful substances.
This oil was then reportedly used as an ingredient in food products including pineapple cakes.
NY Times
http://sinosphere.blogs.nytimes.com/2014/09/08/taiwan-reels-from-gutter-oil-scandal/
Taiwan Reels From Gutter Oil Scandal
By AUSTIN RAMZY September 8, 2014 6:56 am
September 8, 2014 6:58 am
The authorities in Taiwan are scrambling to control a tainted-cooking-oil scandal that has affected hundreds of manufacturers and raised fears about health risks posed in many commonly consumed food items.
The scandal comes during the Mid-Autumn Festival and has dampened enthusiasm for giving and consuming mooncakes, a traditional seasonal snack.
Regulators are examining the extent to which the substandard oil has been exported to Hong Kong, Macau and mainland China. Hong Kong’s Center for Food Safety said Maxim’s Cakes, a prominent retailer in the Chinese city, had removed from its shelves pineapple cakes made from oil from a Taiwan manufacturer implicated in the scandal.
This oil was then reportedly used as an ingredient in food products including pineapple cakes.
NY Times
http://sinosphere.blogs.nytimes.com/2014/09/08/taiwan-reels-from-gutter-oil-scandal/
Taiwan Reels From Gutter Oil Scandal
By AUSTIN RAMZY September 8, 2014 6:56 am
September 8, 2014 6:58 am
The authorities in Taiwan are scrambling to control a tainted-cooking-oil scandal that has affected hundreds of manufacturers and raised fears about health risks posed in many commonly consumed food items.
The scandal comes during the Mid-Autumn Festival and has dampened enthusiasm for giving and consuming mooncakes, a traditional seasonal snack.
Regulators are examining the extent to which the substandard oil has been exported to Hong Kong, Macau and mainland China. Hong Kong’s Center for Food Safety said Maxim’s Cakes, a prominent retailer in the Chinese city, had removed from its shelves pineapple cakes made from oil from a Taiwan manufacturer implicated in the scandal.
Friday, August 29, 2014
Study - When cooking chicken, too many use risky practices
A study in Food Protection Trends found that people cooking chicken 1) did not wash their hands before serving or after handling raw chicken, 2) did not properly wash their hands with some not using soap, 3) washed their chicken even though that creates a cross contamination risk, 4) did not use a thermometer, and 5) when a thermometer was used, the still undercooked it.
Surprising....unfortunately not.
Food Protection Trends - Sept / Oct 2014Chicken Preparation in the Home: An Observational Study
By Christine M. Bruhn
Abstract
Poultry has been linked to foodborne illnesses caused by Salmonella spp. and Campylobacter spp.
This study reports on observed handling behavior when 120 volunteers prepared chicken and salad in
their homes. A food safety attitudes and knowledge questionnaire was administered to volunteers after meal preparation had been video recorded. In the questionnaire, consumers stated that they were knowledgeable about safe-food handling and had heard of people becoming ill from eating chicken.
The video recording, however, revealed that personal hygiene was insufficient, with 65% of meal
preparers not washing their hands prior to meal preparation, 40% not washing their hands after
handling raw chicken, and 45% washing the chicken prior to preparation. Hand-washing duration was less than 20 seconds, and in one-third of the handwashing events, soap was not used. Most people
judged thoroughness of cooking by appearance.
When chicken temperature was taken, 60% of the cooked chickens registered 165°F or above.
However, 39% of households stopped cooking even though the internal temperature of the poultry
registered below 165°F. These results suggest that educational messages should focus on thorough
washing of hands with soap, not washing chicken, and using a calibrated thermometer to determine
doneness. To increase consumer protection, the poultry industry should adopt additional approaches to reduce pathogen levels.
Surprising....unfortunately not.
Food Protection Trends - Sept / Oct 2014Chicken Preparation in the Home: An Observational Study
By Christine M. Bruhn
Abstract
Poultry has been linked to foodborne illnesses caused by Salmonella spp. and Campylobacter spp.
This study reports on observed handling behavior when 120 volunteers prepared chicken and salad in
their homes. A food safety attitudes and knowledge questionnaire was administered to volunteers after meal preparation had been video recorded. In the questionnaire, consumers stated that they were knowledgeable about safe-food handling and had heard of people becoming ill from eating chicken.
The video recording, however, revealed that personal hygiene was insufficient, with 65% of meal
preparers not washing their hands prior to meal preparation, 40% not washing their hands after
handling raw chicken, and 45% washing the chicken prior to preparation. Hand-washing duration was less than 20 seconds, and in one-third of the handwashing events, soap was not used. Most people
judged thoroughness of cooking by appearance.
When chicken temperature was taken, 60% of the cooked chickens registered 165°F or above.
However, 39% of households stopped cooking even though the internal temperature of the poultry
registered below 165°F. These results suggest that educational messages should focus on thorough
washing of hands with soap, not washing chicken, and using a calibrated thermometer to determine
doneness. To increase consumer protection, the poultry industry should adopt additional approaches to reduce pathogen levels.
Study - 1/4 of Used Kitchen Hand Towels Analyzed Contained E. coli
A study on cleanliness of used handtowels published in Food Protection Trends shows that about 1/4 of the used hand towels collected from over 80 kitchens and analyzed had E. coli present. This is one of the primary reasons why dishes should be air dried instead of wipe dried. The kitchen hand towel gets used over and over throughout the day, and people often forget what they used the towel to wipe last (insert butt joke here). It is not uncommon for towels to be used for a number of days. This not only provides more opportunity for introduction of bacteria, but allows for the growth of bacteria. Leaving them air dry does not get rid of the bacteria. It is important that people change out towels throughout the day as they go from task to task. Then the used towels should be collected to prevent reentry into the kitchen without first going into the wash. When washing, hot water, detergent and bleach.
From the report:
"E. coli numbers also were related to the frequency of washing, with numbers on towels being lower the more often they were washed. Age of the towel and days since last time washed did not influence the concentration of any of the bacteria in the towels. The results suggest that E. coli is particularly easily removed during washing or requires an unusually long time to colonize and grow in the towels. Coliforms, E. coli and Salmonella can survive the drying of kitchen cleaning cloths and regrow if the cloth becomes soiled again (3)."
Of course, not all E. coli are pathogens, but they are indicators of insanitary conditions, that is, show a high correlation to fecal contamination, and may indicate the potential for other pathogens to be present.
Food Protection Trends Sept - Oct, 2014
Bacterial Occurrence in Kitchen Hand Towels
By
Charles P. Gerba, Akrum H. Tamimi, Sherri Maxwell, Laura Y. Sifuentes, Douglas
R. Hoffman and David W. Koenig
Abstract
The common occurrence of enteric bacteria in kitchen sponges and dishcloths suggests that they can play a role in the cross-contamination of foods, fomites and hands by foodborne pathogens. This study investigated the occurrence of bacteria in kitchen towels often used to dry dishes, hands and other surfaces in the domestic kitchen. A total of 82 kitchen hand towels were collected from households in five major cities in the United States and Canada and the numbers of heterotrophic bacteria, coliform bacteria, and Escherichia coli in each towel were determined. In addition, identification of the enteric bacteria was performed on selected towels. Coliform bacteria were detected in 89.0% and E. coli in 25.6% of towels. The presence of E. coli was related to the frequency of washing.
Walnuts falling from tree result in spinach recall
A limited amount of spinach is being recalled due to the potential to be contaminated by an allergen, walnuts. What is interesting in this is how the walnuts were found to have contaminated the product - they fell from the trees into spinach trucks/bins as the trucks/bins moved the spinach from the field to the processing facility.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm412156.htm
Dole Fresh Vegetables Announces Allergy Alert and Voluntary Limited Recall of DOLE-branded Spinach Due to Possible Contamination by Walnuts
Contact: Consumer: 1-800-356-3111
Media: David Bright 1-818-874-4879 David.Bright@Dole.com
FOR IMMEDIATE RELEASE - August 28, 2014 - Although no illnesses or allergic reactions have been reported, Dole Fresh Vegetables is initiating a limited voluntary recall of the following products:
This recall is due to possible contamination of these products by walnuts. The walnuts fell from a tree into spinach bins being delivered from a field and were discovered at the plant. No illnesses or allergic reactions have been reported. However, people who have an allergy to tree nuts may have a serious or life-threatening allergic reaction if they consume these products or products containing walnuts.
This recall is for Arizona, Nevada, and New Mexico, for only DOLE Baby Spinach 6 oz bags and DOLE Spinach 8 oz bags with the specific Bag Codes and Best-by dates listed above. The bag code and best-by date are on the top right-hand corner of the front of the bag. Consumers who have purchased the designated products are instructed not to consume the product and to call the DOLE Consumer Center toll-free at 1-800-356-3111 from 8am to 3 pm Pacific Time, Monday through Friday, for a refund.
Food safety is the first priority of Dole Fresh Vegetables, so although the contamination is not confirmed, this recall is being initiated in an abundance of caution for the benefit of our customers.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm412156.htm
Dole Fresh Vegetables Announces Allergy Alert and Voluntary Limited Recall of DOLE-branded Spinach Due to Possible Contamination by Walnuts
Contact: Consumer: 1-800-356-3111
Media: David Bright 1-818-874-4879 David.Bright@Dole.com
FOR IMMEDIATE RELEASE - August 28, 2014 - Although no illnesses or allergic reactions have been reported, Dole Fresh Vegetables is initiating a limited voluntary recall of the following products:
This recall is due to possible contamination of these products by walnuts. The walnuts fell from a tree into spinach bins being delivered from a field and were discovered at the plant. No illnesses or allergic reactions have been reported. However, people who have an allergy to tree nuts may have a serious or life-threatening allergic reaction if they consume these products or products containing walnuts.
This recall is for Arizona, Nevada, and New Mexico, for only DOLE Baby Spinach 6 oz bags and DOLE Spinach 8 oz bags with the specific Bag Codes and Best-by dates listed above. The bag code and best-by date are on the top right-hand corner of the front of the bag. Consumers who have purchased the designated products are instructed not to consume the product and to call the DOLE Consumer Center toll-free at 1-800-356-3111 from 8am to 3 pm Pacific Time, Monday through Friday, for a refund.
Food safety is the first priority of Dole Fresh Vegetables, so although the contamination is not confirmed, this recall is being initiated in an abundance of caution for the benefit of our customers.
Cyclospora outbreak linked to fresh cilantro
An outbreak of cyclospoa, primarily impacting Texas, has been linked to fresh cilantro from the Puebla area of Mexico .
Cyclospora is a single cell parasite that causes an intestinal infection called cyclosporiasis. Cyclospora is spread by people ingesting food or water that was contaminated with feces from an infected individual. Humans are the only known host (unlike other parasites that have other animals hosts). It is not unlikely, however, to be passed from person-to-person, because it needs time (days to weeks) after being passed in a bowel movement (pooped) to become infectious for another person.
It is seen mainly in tropical or subtropical regions of the world but makes its way into the United States, via contaminated food, primarily imported fresh produce, or from people who travel to these areas. The symptoms take about a week to show up, and it is in the form of watery diarrhea, with frequent, sometimes explosive, bowel movements. (Other symptoms include loss of appetite, weight loss, stomach cramps/pain, bloating, increased gas, nausea, and fatigue. Vomiting, body aches, headache, fever, and other flu-like symptoms may be noted.) Some people who are infected can be asymptomatic (no symptoms).
Texas Department of State Health Services
News Updates
https://www.dshs.state.tx.us/news/updates.shtm
Cyclospora – August 28, 2014
The Cyclospora illness outbreak being investigated by DSHS and local health departments in Texas along with the federal Centers for Disease Control and Prevention and Food and Drug Administration appears to have ended. The number of new illnesses being reported has returned to background levels, and the investigation has linked the cases in four restaurant clusters to cilantro imported from Puebla, Mexico.
Cyclospora is a single cell parasite that causes an intestinal infection called cyclosporiasis. Cyclospora is spread by people ingesting food or water that was contaminated with feces from an infected individual. Humans are the only known host (unlike other parasites that have other animals hosts). It is not unlikely, however, to be passed from person-to-person, because it needs time (days to weeks) after being passed in a bowel movement (pooped) to become infectious for another person.
It is seen mainly in tropical or subtropical regions of the world but makes its way into the United States, via contaminated food, primarily imported fresh produce, or from people who travel to these areas. The symptoms take about a week to show up, and it is in the form of watery diarrhea, with frequent, sometimes explosive, bowel movements. (Other symptoms include loss of appetite, weight loss, stomach cramps/pain, bloating, increased gas, nausea, and fatigue. Vomiting, body aches, headache, fever, and other flu-like symptoms may be noted.) Some people who are infected can be asymptomatic (no symptoms).
Texas Department of State Health Services
News Updates
https://www.dshs.state.tx.us/news/updates.shtm
Cyclospora – August 28, 2014
The Cyclospora illness outbreak being investigated by DSHS and local health departments in Texas along with the federal Centers for Disease Control and Prevention and Food and Drug Administration appears to have ended. The number of new illnesses being reported has returned to background levels, and the investigation has linked the cases in four restaurant clusters to cilantro imported from Puebla, Mexico.
Thursday, August 28, 2014
Study - Analyzing Listeria Contamination in a Processing Plant Over Time
Listeria contamination within a processing facility if often an ongoing battle. In a paper published in the International Journal of Food Microbiology, researchers analyzed Listeria contamination over time in a cheese processing plant. While they made progress in getting the Listeria contamination under control, they were never able to eliminate it. In this study, they found that certain species of Listeria are well geared to establish themselves in the facility, making eradication impossible.
International Journal of Food Microbiology
http://dx.doi.org/10.1016/j.ijfoodmicro.2014.08.001
L. monocytogenes in a cheese processing facility: Learning from contamination scenarios over three years of sampling
International Journal of Food Microbiology
http://dx.doi.org/10.1016/j.ijfoodmicro.2014.08.001
L. monocytogenes in a cheese processing facility: Learning from contamination scenarios over three years of sampling
Subscribe to:
Posts (Atom)