Potlucks are one thing, but leftovers from potlucks..... In this case, 15 postal workers become ill after consuming leftovers from a potluck dinner held for 200 to honor veterans.
What was the issue? While the news reports are light on information, we can make a pretty good guess. First, no one got sick from the initial offering, but rather it was the nightshift workers who became ill after consuming the leftovers. The symptoms of vomiting and nausea were noted and it occurred about 6 hours or so after their shift began. The short duration from consumption to onset of the illness in conjunction with the symptoms of vomiting and nausea would indicate a Staphylococcus aureus intoxication. If that is the case, we could guess that some of the leftovers were not properly refrigerated.
Wednesday, November 19, 2014
Pretzel Dogs Recalled Due to Use of Soy Lecithin Not Listed on Label
A Pennsylvania firm is recalling pretzel dogs due to the fact that soy lecithin was not included on the label. In this case, the soy lecithin was used as a processing aid, more specifically a release agent (like Pam). But the need to claim soy lecithin, when used as a processing aid, was not always clear cut.
From the Food Allergy Research and Resource Center (FARRP website link below),
But in the past, it was not as clear with regard to soy lecithin. More from FARRP:
It is important that food operations review their use of processing aids. If allergens are present such as soy lecithin, it needs to be included on the label.
From the Food Allergy Research and Resource Center (FARRP website link below),
The Food Allergen Labeling and Consumer Protection Act in the U.S. requires the labeling of soy lecithin when used in any capacity, including use as a processing aid.
But in the past, it was not as clear with regard to soy lecithin. More from FARRP:
Additionally, on February 25, 2013, the FDA withdrew its May 2, 2006 guidance entitled "Guidance on the Labeling of Certain Uses for Lecithin Derived from Soy Under Section 403(w) of the Federal Food, Drug, and Cosmetic Act" which originally indicated a willingness by FDA to use "regulatory discretion" in dealing with the labeling of soy lecithin in circumstances where soy lecithin is used as a stick-release or pan-release agent, a common processing aid use in the food industry. The FDA now requires source labeling of soy lecithin when used as a release agent applied directly to the food contact surfaces or as a direct ingredient in the product formulation, with the exception of the specificAnother thing that FARRP points out is that the level of allergen present on the product when used as a processing aid may be well below the limit that will cause anyone to have a reaction. However, there may be that one case.
It is important that food operations review their use of processing aids. If allergens are present such as soy lecithin, it needs to be included on the label.
USDA News Release
Pennsylvania Firm Expands Recalls Pretzel Dog Products Due To Misbranding and Undeclared Allergens
Class I Recall 079-2014-EXP Health Risk: High Nov 18, 2014
Monday, November 17, 2014
Norovirus Outbreak on Cruise Ship Affects Over 170
An outbreak of Norovirus occurred on a cruise ship a few days after leaving port where over 170 people, including both passengers and crew members, became ill. The trip was scheduled for a one month long trip. Because Norovirus can spread so quickly, the boat was docked to allow the sick passenger's to disembark.
Concession Stands at KC Professional Sports Stadiums Cited for Food Safety Issues
Health inspectors discovered a number of food safety issues when conducting inspections of the two professional stadiums in Kansas City.
Concession operations that are used infrequently (at least not every day) need to take into account that they have a flurry of activity for 4 to 6 hours and then are not used for days or weeks afterwards. Items that are not cleaned will sit around for days, attracting pests such as cockroaches or mice. Another issue they face is that the people who work there may be temporary workers or even volunteers. Getting these people up to speed on food safety fundamentals in an hour or so can be a challenge, especially if there is high turnover from event to event and/or there is lack of long term worries by the employee.
These issues can increase the risk that something will not be done correctly including improper clean-up after the event is over, or mishandling food during the event by the less-than-knowledgeable workers. In the end, this can make the chance of food contamination higher, resulting in consumers contracting foodborne illness or a poor health inspection. These will lead to bad publicity for the organization, even if that organization had no involvement in making the food. In this case, the KC Chiefs or Royals. Further, in light of the high food prices paid at these events, consumer backlash can be great, and revenue loss even greater (see attached story below).
It is important for any operations that operate temporary food events to have tight controls over handling and clean-up. Self-inspections during and after the event by facility managers is important in ensuring compliance.
Kansas City Star
http://www.kansascity.com/news/business/article3941505.html
Health inspections find problems at Arrowhead Stadium and Kauffman Stadium
By MARK DAVIS The Kansas City Star
11/14/2014 6:29 PM 11/14/2014 9:23 PM
Kansas City health officials were concerned and disappointed by conditions they found at Arrowhead and Kauffman stadiums during recent food safety inspections.
Reports itemized 37 critical violations of food safety among 26 concession stands and the main kitchens inside the two parks on Nov. 3, the Monday after the Kansas City Chiefs defeated the New York Jets.
Concession operations that are used infrequently (at least not every day) need to take into account that they have a flurry of activity for 4 to 6 hours and then are not used for days or weeks afterwards. Items that are not cleaned will sit around for days, attracting pests such as cockroaches or mice. Another issue they face is that the people who work there may be temporary workers or even volunteers. Getting these people up to speed on food safety fundamentals in an hour or so can be a challenge, especially if there is high turnover from event to event and/or there is lack of long term worries by the employee.
These issues can increase the risk that something will not be done correctly including improper clean-up after the event is over, or mishandling food during the event by the less-than-knowledgeable workers. In the end, this can make the chance of food contamination higher, resulting in consumers contracting foodborne illness or a poor health inspection. These will lead to bad publicity for the organization, even if that organization had no involvement in making the food. In this case, the KC Chiefs or Royals. Further, in light of the high food prices paid at these events, consumer backlash can be great, and revenue loss even greater (see attached story below).
It is important for any operations that operate temporary food events to have tight controls over handling and clean-up. Self-inspections during and after the event by facility managers is important in ensuring compliance.
Kansas City Star
http://www.kansascity.com/news/business/article3941505.html
Health inspections find problems at Arrowhead Stadium and Kauffman Stadium
By MARK DAVIS The Kansas City Star
11/14/2014 6:29 PM 11/14/2014 9:23 PM
Kansas City health officials were concerned and disappointed by conditions they found at Arrowhead and Kauffman stadiums during recent food safety inspections.
Reports itemized 37 critical violations of food safety among 26 concession stands and the main kitchens inside the two parks on Nov. 3, the Monday after the Kansas City Chiefs defeated the New York Jets.
Friday, November 14, 2014
Man Requires Surgery After Consuming Pizza Contaminated With Wire Bristles
As reported on the Marler Blog, a man required surgery to remove two small pieces of wire that had become lodged in his intestines, one of them piercing the intestinal wall. The wire pieces came from a pizza he ate, originating from a wire brush that was used by the pizza shop.
As sited in the article, investigators inspected the shop and “Observed a wire brush with food debris between the wires. Wires on the brush were bent and pointing in different directions and did not maintain its original design. Employee stated they had another brush that was used to clean the oven but was discarded last week. Person in charge stated the outside of the oven is cleaned every night and the inside of the oven is cleaned once a month using the brush.”
This is not the first issue involving wire bristles from an overused wire brush. In another recent case, a man required surgery when a wire bristle was inadvertently consumed via a steak from the grill. (http://pennstatefoodsafety.blogspot.com/2012/05/metal-bristle-from-grill-brush-example.html).
Operations must consider the risks of using metal bristled brushes, and where possible, look for alternatives. If they are used, care must be taken to ensure that bristles are not shed onto the equipment surface and that those brushes are replaced regularly, certainly if it is expected that the wires can become dislodged.
Wire Brush and Pizza – Not a Good Mix Posted
By Bill Marler on November 13, 2014
http://www.marlerblog.com/legal-cases/wire-brushes-and-pizza-not-a-good-mix/#.VGYOj010yUl
On the evening of Friday, September 19, 2014 Diane Norman bought pizzas at Domino’s Pizza located at 2800 Milton Way in Milton, Washington. She took the pizzas home for her family to consume. Michael Norman chose two slices of Canadian bacon and pineapple pizza and took a bite of one slice. He swallowed and immediately felt something sharp in his throat. He started to choke and dashed to the sink to drink water to help clear his throat. At this point he felt a sharp tearing at his throat and drank a glass of cranberry juice. His throat felt scratched and to relieve his pain he ate a slice of bread. Although this action eliminated the feeling that food was lodged in his throat, Michael felt a dull pain in his stomach. Since he was no longer felt hungry, he did not eat any more pizza. Diane Norman froze the remaining leftover pizza. Sometime later she examined the frozen pizza slices and found a wire in a piece of the pizza she had saved.
As sited in the article, investigators inspected the shop and “Observed a wire brush with food debris between the wires. Wires on the brush were bent and pointing in different directions and did not maintain its original design. Employee stated they had another brush that was used to clean the oven but was discarded last week. Person in charge stated the outside of the oven is cleaned every night and the inside of the oven is cleaned once a month using the brush.”
This is not the first issue involving wire bristles from an overused wire brush. In another recent case, a man required surgery when a wire bristle was inadvertently consumed via a steak from the grill. (http://pennstatefoodsafety.blogspot.com/2012/05/metal-bristle-from-grill-brush-example.html).
Operations must consider the risks of using metal bristled brushes, and where possible, look for alternatives. If they are used, care must be taken to ensure that bristles are not shed onto the equipment surface and that those brushes are replaced regularly, certainly if it is expected that the wires can become dislodged.
Wire Brush and Pizza – Not a Good Mix Posted
By Bill Marler on November 13, 2014
http://www.marlerblog.com/legal-cases/wire-brushes-and-pizza-not-a-good-mix/#.VGYOj010yUl
On the evening of Friday, September 19, 2014 Diane Norman bought pizzas at Domino’s Pizza located at 2800 Milton Way in Milton, Washington. She took the pizzas home for her family to consume. Michael Norman chose two slices of Canadian bacon and pineapple pizza and took a bite of one slice. He swallowed and immediately felt something sharp in his throat. He started to choke and dashed to the sink to drink water to help clear his throat. At this point he felt a sharp tearing at his throat and drank a glass of cranberry juice. His throat felt scratched and to relieve his pain he ate a slice of bread. Although this action eliminated the feeling that food was lodged in his throat, Michael felt a dull pain in his stomach. Since he was no longer felt hungry, he did not eat any more pizza. Diane Norman froze the remaining leftover pizza. Sometime later she examined the frozen pizza slices and found a wire in a piece of the pizza she had saved.
Wednesday, November 12, 2014
Applying the Drug Guidance "Circumstances that Constitute Delaying, Denying, Limiting, or Refusing a Drug Inspection" to Food Operations
FDA recently issued a guidance for drug related companies titled "Circumstances that Constitute Delaying, Denying, Limiting, or Refusing to Permit Drug Inspection". Some have suggested that this type of guidance may be extended to food processing facilities that fall under FDA jurisdiction.
It is stated in this guidance:
The categories defined in the guidance include 1) Delay of inspection (pushing back an inspection, holding up during an inspection, delaying of getting records), 2) Denial of inspection, 3) Limiting an inspection (limiting access, limiting photography, limiting access to records or the copying of those records, and limiting or preventing the collection of samples, and 4) Refusal to permit entry.
It may be worth the time to gain an understanding of this guidance and what constitutes the definitions in preventing access. http://www.fda.gov/downloads/RegulatoryInformation/Guidances/UCM360484.pdf
It is stated in this guidance:
It is a prohibited act under sections 301(e) and 301(f) of the FD&C Act to refuse to permit entry or inspection or refuse to permit access to or copying of certain specified records.10 New section 501(j) of the FD&C Act, as added by FDASIA section 707, now deems a drug to be adulterated if "…it has been manufactured, processed, packed, or held in any factory, warehouse, or establishment and the owner, operator, or agent of such factory, warehouse, or establishment delays, denies, or limits an inspection, or refuses to permit entry or inspection."Basically, if they can't see what they want, when they want, that product is adulterated.
The categories defined in the guidance include 1) Delay of inspection (pushing back an inspection, holding up during an inspection, delaying of getting records), 2) Denial of inspection, 3) Limiting an inspection (limiting access, limiting photography, limiting access to records or the copying of those records, and limiting or preventing the collection of samples, and 4) Refusal to permit entry.
It may be worth the time to gain an understanding of this guidance and what constitutes the definitions in preventing access. http://www.fda.gov/downloads/RegulatoryInformation/Guidances/UCM360484.pdf
Friday, October 31, 2014
Sausage Product Recalled Due to Temperature Abused Rice Ingredient
A Texas company is recalling a Boudin, a sausage product made with cooked rice, after USDA found that the company did not properly handle the cooked rice from a temperature control standpoint.
Boudin is a Cajun type product that is a mixture of cooked rice, pork, and seasonings. It may contain onions and green peppers. The mixture is ground and stuffed into a sausage casing.
One of the primary risks associated with temperature abused rice is Bacillus cereus. B. cereus can cause illness when people ingest B. cereus cells (diarrheal syndrome) or by the toxin it produces (emetic syndrome). In this particular case, the concern would be the emetic syndrome. With this, the spore-forming organism is not destroyed when the rice is cooked, and then grows in the temperature-abused cooked rice. As it grows to high numbers, it produces the toxin. When the toxin containing food is eaten, it results in severe vomiting. This toxin is heat stable..
Boudin is a Cajun type product that is a mixture of cooked rice, pork, and seasonings. It may contain onions and green peppers. The mixture is ground and stuffed into a sausage casing.
One of the primary risks associated with temperature abused rice is Bacillus cereus. B. cereus can cause illness when people ingest B. cereus cells (diarrheal syndrome) or by the toxin it produces (emetic syndrome). In this particular case, the concern would be the emetic syndrome. With this, the spore-forming organism is not destroyed when the rice is cooked, and then grows in the temperature-abused cooked rice. As it grows to high numbers, it produces the toxin. When the toxin containing food is eaten, it results in severe vomiting. This toxin is heat stable..
Tuesday, October 28, 2014
Industrial Oil Recalled after Being Used in Feed.
An Ohio company is recalling Soyoil containing Lascadoil, industrial processing waste oil, which was intended for non-food product or bio-fuels but may have been used as a feed ingredient. Use of it in feed may have resulted in the deaths of some turkeys.
Interesting is the fact that this comes as FDA looks to implement preventive control for feed for animals as a part of the FSMA regulation.
Shur-Green Farms is basically a recycler of food waste. The website (excerpt below) positions itself as a green company taking waste and putting it to best use. Certainly that is admirable. But you can imagine that waste streams may be challenging. While not sure in this case, but if a person inadvertently contaminated a waste product, and then sent it to this company for recycling, and the assumption is made that it can be used in feed...then there can be issues.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm420543.htm
Shur-Green Farms Issues Voluntary Nationwide Recall of Lascadoil/Soyoil Due to Possible Lasalocid Contamination
Contact:
Consumer:
937-459-2768
FOR IMMEDIATE RELEASE — October 23, 2014 — Shur-Green Farms LLC(Ansonia, OH) has voluntarily recalled loads of Soyoil containing Lascadoil, industrial processing waste oil, which was intended for non-food product or bio-fuels but may have been used as a feed ingredient. This voluntary recall is the result of death in turkeys.
The recall includes load sold on or before September 17, 2014.
Interesting is the fact that this comes as FDA looks to implement preventive control for feed for animals as a part of the FSMA regulation.
Shur-Green Farms is basically a recycler of food waste. The website (excerpt below) positions itself as a green company taking waste and putting it to best use. Certainly that is admirable. But you can imagine that waste streams may be challenging. While not sure in this case, but if a person inadvertently contaminated a waste product, and then sent it to this company for recycling, and the assumption is made that it can be used in feed...then there can be issues.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm420543.htm
Shur-Green Farms Issues Voluntary Nationwide Recall of Lascadoil/Soyoil Due to Possible Lasalocid Contamination
Contact:
Consumer:
937-459-2768
FOR IMMEDIATE RELEASE — October 23, 2014 — Shur-Green Farms LLC(Ansonia, OH) has voluntarily recalled loads of Soyoil containing Lascadoil, industrial processing waste oil, which was intended for non-food product or bio-fuels but may have been used as a feed ingredient. This voluntary recall is the result of death in turkeys.
The recall includes load sold on or before September 17, 2014.
NJ Company Recalls Cashew Pieces for Potential Salmonella Contamination
A NJ food company is recalling bags of cashew pieces after FDA testing found the potential for Salmonella. There have not yet been any reported illnesses.
It is hard to see from the notice whether the product actually tested positive "The potential for contamination was noted after routine testing conducted by the FDA." Never comes out to say 'A sample of the product tested positive for Salmonella',
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm420689.htm
Chetak New York L.L.C. Recalls 7 Oz., 14 Oz., & 28 Oz. Packages of "Deep Raw Cashew Pieces" Because of Possible Health Risk
Contact: Consumer: 1-973-835-1906
FOR IMMEDIATE RELEASE — October 27, 2014 — Edison, NJ — Chetak New York L.L.C. of Edison, NJ is recalling its 5560 packages of 7oz., 3840 packages of 14oz., & 1920 packages of 28oz. "DEEP RAW CASHEW PIECES" because they have 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. 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.
It is hard to see from the notice whether the product actually tested positive "The potential for contamination was noted after routine testing conducted by the FDA." Never comes out to say 'A sample of the product tested positive for Salmonella',
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm420689.htm
Chetak New York L.L.C. Recalls 7 Oz., 14 Oz., & 28 Oz. Packages of "Deep Raw Cashew Pieces" Because of Possible Health Risk
Contact: Consumer: 1-973-835-1906
FOR IMMEDIATE RELEASE — October 27, 2014 — Edison, NJ — Chetak New York L.L.C. of Edison, NJ is recalling its 5560 packages of 7oz., 3840 packages of 14oz., & 1920 packages of 28oz. "DEEP RAW CASHEW PIECES" because they have 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. 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.
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