CA Company Recalls Pumpkin Seed Pesto in Jars Due to Improper Processing

A California company is recalling Pumpkin Seed Pesto, packaged for the Williams Sonoma label, after it was determined that the product may have been improperly processed, making it a Clostridium botulinum risk.   No illnesses have been reported.

This is another case of products being recalled due to improper processing / C. bolulinum risk issues.  Last month, a WA state company recalled pasta sauce.  Then there was the other CA company that recalled pesto sauce after being linked to a botulism recall.  In these cases, strict process controls are needed in properly ensuring the low acid ingredients are treated (acidified, water activity lowered) in order to prevent C. bolulinum growth.

Organic Food Safety - Fact versus Hype

In an opinion piece in the Des Moines Register, John Block writes about how consumers are mislead regarding the safety of organic foods. He references a report published in Academic Reviews (also below). In that report, conducted by independent researchers and based upon hundreds of scientific documents, researchers conclude that consumers have overpaid millions for organic foods on the false, and even misleading notion that organic foods are safer.

Should we care if people want to spend more on organic?  No.  Certainly people can choose what they want.  And it is always good to support local agriculture for those farms who have made organic their niche.  But it is a problem when people push this as safer.

While there is little support to indicate organic is more safe, in some cases, there actually may be increased risk.  Organic farmers and processors do not have the arsenal of preventive measures available that conventional farmers and processors do, so spoilage and pests can be a bigger issue.  One issue in particular...mold spoilage...that has the potential to increase the risk of mycotoxins, byproducts of mold growth that can cause serious health consequences.  Cleaning and sanitizing also becomes more difficult since there are limited choices of what can be used.  The same goes with preservatives.

As pointed out by Mr. Block, many of the organic producers and processors have pushed against having to comply with food safety regulations such as those proposed in FSMA.

It is interesting to note that many people who want organic also want to be sustainable.  However, with organic practices, there is the challenge of lower yields / higher loss, so this counters being more sustainable.  With food security being a huge issue worldwide, and even in the US, organic foods may not be the best answer.

Is organic food more nutritious than conventionally grown food?  No.  There is no evidence to support this either.

Des Moines Register - Opinion
http://www.desmoinesregister.com/story/opinion/columnists/2014/10/07/john-block-consumers-misled-organic-food-safety/16840717/
Consumers are misled about organic safety
By John Block 11:08 p.m. CDT October 6, 2014

California University Recalls Chocolate Bars

A university in California is recalling candy bars that were produced by a student group in less-than-sanitary conditions.

While the story does not indicate how the contamination event occurred, if one had to guess, it would be that the student group made the product without following good sanitation procedures.  Later, a wiser individual(s) realized this (and this person(s) was probably not involved when the product was initially made) and raised questions about sanitation and allergen control.  The group was not able to answer these questions, thus putting the University at risk.  Rather than waiting for people to get ill and for a scandal to erupt, the University took a proactive posture and recalled the product.

Does this situation apply outside a university setting? Absolutely.  Anytime some genius thinks that they can produce product for sale on the fly without going through the proper channels, laying out a food safety plan, etc. This could be a temporary side operation that someone wants to do in a processing facility or a foodservice operation, or a volunteer group that thinks it can easily raise money. 

Here at Penn State, the risk management group has a strict policy regarding  products being made and branded as Penn State.  For good reason.


 The Tribune
http://www.sanluisobispo.com/2014/10/04/3280284/cal-poly-recalls-6-of-its-chocolate.html
Cal Poly recalls some chocolate bars because of possible contamination

Candies may contain allergens or infectious material, spokesman says
By Nick Wilson
nwilson@thetribunenews.com
October 4, 2014

Cal Poly has voluntarily recalled six varieties of its chocolate candy bars, citing possible contaminations.

The bars may have been tainted with peanut, milk or soy allergens and possibly exposed to microbial contamination, which can include infectious materials such as bacteria, yeast, or mold, the university said.

FDA Investigation of Almond Butter Facility Involved in Salmonella Outbreak

The FDA Investigation report on the nSpired Natural Foods facility was issued. The facility was responsible for a Salmonella outbreak in August of this year where 4 people were reported to have fallen ill. The company subsequently conducted a recall of almond butter and peanut butter products.

For ease of reading, the contents of the FDA investigation were reprinted below.  If you had to summarize it, one would say that the facility floors and equipment was not cleanable due to cracks and poor welds.  Build up on equipment was noted and other procedures such as handwashing and sanitation were lax.   Of course, Salmonella was discovered in environmental samples.

This is a good learning tool for facilities where post process contamination can be a concern.

 

OBSERVATION 1

Failure to manufacture foods under conditions and controls necessary to minimize the potential for growth of microorganisms and contamination.

Specifically,

Two environmental sub-samples (INV 858387) collected on 7/16/2014 within Bakery ____ during tbe manufacturing of dried pasteurized almonds lot 5461, were determined to be positive for Salmonella. The locations of the sub-samples are listed below:

                Sub 175 Floor below cooling tower, east side, northern floor surface
                Sub 188 Floor below cooling tower, west side, southern floor surface

Trucking Industry Deploying Tracking Technology in Preparation of FSMA

 The trucking industry has begun to consider the impact of the Food Safety Modernization Act (FSMA) on their operations.  In order to comply, there will be greater need to track, monitor and record their loads, especially temperatures of refrigerated loads.

Trucking Info
http://www.truckinginfo.com/channel/fleet-management/article/story/2014/10/trailer-tracking-and-food-safety.aspx
Fleet Management
Trailer Tracking and Food Safety
New regulations will make tracking technology even more prevalent.
September 2014, TruckingInfo.com - Department
by Jim Beach, Technology Editor - Also by this author

Trailer tracking technology has been around a number of years, with a growing number of refrigerated and other food-related carriers deploying the technologies. But upcoming federal regulations will make it even more important.

“Trailer tracking was used as a ‘throw-in,’ but now if you aren’t tracking trailers, you are behind the curve,” says Chris MacDonald, vice president sales, StarTrak business for Orbcomm. MacDonald estimates that up to 80% of the top 100 fleets use trailer-tracking technologies. “The ROI comes from having the ability to effectively manage your trailer community in a more cost-effective way.”

For refrigerated carriers, industry estimates say that about a third of all refrigerated units on the road use some type of telematics, says Mark Fragnito, product manager, telematics, for Carrier Transicold. “The number of refrigerated fleets that use telematics systems has been steadily growing.”

The Cost of Foodborne Illness for Each of the Major Pathogens

 The USDA Economic Research Service issued a series of cost estimates for the various types of pathogens such as Listeria, Salmonella, and Norovirus.

According to these estimates, the cost of foodborne illness exceeds $15 billion, and this does not include industry associated costs of recalls, loss in brand equity, etc.


USDA - ERS
http://www.ers.usda.gov/data-products/cost-estimates-of-foodborne-illnesses.aspx#48498

Cost Estimates of Foodborne Illnesses


The Cost Estimates of Foodborne Illnesses data product provides detailed data about the costs of major foodborne illnesses in the United States, updating and extending previous ERS research. This data set includes:
Detailed identification of specific disease outcomes for foodborne infections caused by 15 major pathogens in the United States
Associated outpatient and inpatient expenditures on medical care
Associated lost wages
Estimates of individuals’ willingness to pay to reduce mortality resulting from these foodborne illnesses acquired in the United States.

Minnesota Company Recalls Meat Meals after Listeria Positive Test

A Minnesota company is recalling meat and poultry meal products after USDA testing found a sample of the product to be positive for Listeria.  No illnesses have been reported.

The company then indicated that through their own internal testing, they found that the roasted red potatoes were positive for Listeria. These roasted red potatoes were supplied by another company, but no information was listed for the name of that company.
 
 
USDA News Release
Minnesota Firm Recalls Meat and Poultry Products for Possible Listeria Contamination
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2014/recall-068-2014-release
Class I Recall 068-2014
Health Risk: High Oct 8, 2014

Congressional and Public Affairs  Lauren Kotwicki
(202) 720-9113

WASHINGTON, Oct. 08, 2014 – Buddy’s Kitchen, a Burnsville, Minn. establishment, is recalling approximately 62,488 pounds of meat and poultry products due to possible contamination with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

Raw Pet Food Recalled for Salmonella...Again

Raw pet food is being recalled after testing by a state laboratory found a sample of the product to be positive for Salmonella.  No illnesses have been reported.

Yeah, it is raw pet food...is that a surprise to be contaminated with Salmonella?  This is not the first recall for this company, nor the second. http://pennstatefoodsafety.blogspot.com/2014/05/raw-pet-food-recalled-due-to-postive.html



FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm416452.htm
Bravo Recalls Select Chicken and Turkey Pet Foods Because of Possible Salmonella Health Risk

Contact Consumer: 866-922-9222

FOR IMMEDIATE RELEASE - September 26, 2014 - (Manchester, CT) Bravo of Manchester, CT is recalling select lots of Bravo Turkey and Chicken pet foods for dogs and cats because they have the potential to be contaminated with Salmonella. Salmonella can affect animals eating the products and there is risk to humans from handling contaminated pet products, especially if they have not thoroughly washed their hands after having contact with the products or any surfaces exposed to these products.

Investigative Report on Foodborne Outbreak at Food Safety Conference in Baltimore

 An investigation of an foodborne illness outbreak occurring at the Food Safety Summit's Conference in Baltimore this past April indicates that the cause of the illness was Clostridium perfrignens associated with the Chicken Marsala dish.  In all, some 216 illnesses were reported with 146 reporting that they ate the Chicken Marsala dish.

While there was no smoking gun, there were a number of issues that may have led to the outgrowth of this sporeforming pathogen.  As you know, spores of Clostridium perfringens will survive cooking, and if that product is temperature abused, the spores will germinate and the organism will multiply very rapidly.

The issues revolved around temperature measurements during holding of the food.  The recommendations in the report provide good guidance for operations to prevent such outbreaks.

From the report:

Recommendations for event A and all event organizers and Caterer A and all foodservice facilities:1.) Ensure that internal food temperatures are measured at the conclusion of cooking and during the hot holding process.
 a. Temperatures should be taken while the food remains inside the hot holding cabinets at one hour intervals and from multiple locations of the food trays on different shelves.
b. Food handlers should record the range of temperatures (versus a single temperature) as observed on log sheets. Food must maintain 135°F at all times after cooking and prior to service.
c. Obtain representative (multiple sites, mix of locations on tray, such as center, corners, edges) temperature measurements of all food trays before serving time.

2.) Report immediately to management or the person in charge when any food temperatures are below the required holding temperatures.

3.) Corrective action, as specified in the facility’s approved HACCP plan, must be taken when food measures less than the 135°F critical limit.

4.) Maintain detailed temperature logs.
a. Retain detailed internal temperature logs of any cold and hot held food every hour for all locations and all serving lines;
b. Log both internal and external temperature readings for all refrigeration units every 2‐4 hours to ensure that potentially hazardous foods do not exceed regulated time and temperature requirements.

Maryland Department of Health
http://dhmh.maryland.gov/docs/Outbreak%202014-119%20FINAL_with%20Attachments_v3.pdf
SUMMARY REPORT
OUTBREAK 2014-119

September 2014

Office of Infectious Disease Epidemiology and Outbreak Response
Prevention and Health Promotion Administration
Maryland Department of Health and Mental Hygiene

INTRODUCTION
On April 11, 2014, the Baltimore City 311 system received 3 reports of illness from attendees of Conference A. A 4th report was received on April 15. All of the reports were from conference attendees who also worked in the same building at another work location. The reporters stated that they, and several coworkers who also attended Conference A, became ill with diarrhea between April 8 and April 10. The attendees suspected that lunch served on April 9 was the source of the illnesses. All 4 reports were assigned in the 311 system to Baltimore City Health Department’s (BCHD), Bureau of Environmental Health, Environmental Inspection Services (EIS) Food Control Section. On April 16, BCHD, EIS identified that these reports were related and informed BCHD’s Office of Acute Communicable Diseases (ACD). An outbreak investigation was initiated on April 16 by BCHD. BCHD notified the  Maryland Department of Health and Mental Hygiene (DHMH) Division of Outbreak Investigation on April 16. Subsequently, the response proceeded as a joint state‐local outbreak investigation.