Beech-nut is recalling 1920 lbs (estimated 7680 jars) of baby food - Stage 2 Beech-Nut CLASSICS sweet potato & chicken” in 4 oz jars after receiving a complaint about glass in a jar, and it appears that this resulted in injury.
Baby food issues get extensive media. Even this one glass complaint in baby food can cause a great stir. The resultant recall has already received national coverage.
Baby food manufacturers go to great lengths to prevent glass from getting into their baby food, but when packing in glass, it remains a significant hazard that must be controlled from the time the glass is made until the time it is filled and closed/sealed. The greatest area of control is from the time the glass is washed through filling and to closure.
USDA News Release
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2015/recall-061-2015-release
Beech-Nut Nutrition Recalls Baby Food Product Due to Possible Foreign Matter Contamination
Class I Recall 061-2015
Health Risk: High Apr 14, 2015
En Español
Congressional and Public Affairs Katherine Scheidt (202) 720-9113
WASHINGTON, April 14, 2015 – Beech-Nut Nutrition, an Amsterdam, N.Y. establishment, is recalling approximately 1,920 pounds of baby food products that may be contaminated with small pieces of glass, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The baby food product was produced on December 12, 2014. The following product is subject to recall: [View Labels]
4-oz. glass jars containing “Stage 2 Beech-Nut CLASSICS sweet potato & chicken”
Friday, April 17, 2015
Tuesday, April 14, 2015
FDA Warning Letter Issued to Vegetable Juice Processor
In a recent post, the risks associated with fresh vegetable smoothies was discussed. But there are also issues when the juice is processed, such as with high pressure processing (HPP). In an FDA warning letter released this week, FDA sent a letter to a juice processor on processed vegetable smoothies that points out the risk associated with that type of product.
In this warning letter, a company was sited for not addressing the risk associated with the product.
So basically, using vegetable blends will make low acid juice (a pH above 4.6). The juice is processed using high pressure processing, but this process is not adequate to destroy the spores, and so this product can be a Clostridium botlulinum risk if pH is not controlled through sufficiently lowering pH.
FDA Warning Letters - 2015
http://www.fda.gov/ICECI/EnforcementActions/WarningLetters/ucm440587.htm
In this warning letter, a company was sited for not addressing the risk associated with the product.
"we note that your 100% juice blends, made from purees of kale, celery, spinach, cucumber, parsley, chard, etc., are all low acid juices, and the pertinent microorganism for these juices is Clostridium botulinum (C. botulinum). HPP is not effective to control C. botulinum spores in low acid juices (i.e. pH above 4.6) and therefore, controls for C. botulinum in these low acid juice ingredients used in any juice blend or beverage is pH. We acknowledge that your firm appears to monitor pH of your juice products as a final quality specification; however, your use of low acid juice ingredients that are susceptible to the growth of C. botulinum and toxin formation unless pH is controlled necessitates a critical control point for pH."
So basically, using vegetable blends will make low acid juice (a pH above 4.6). The juice is processed using high pressure processing, but this process is not adequate to destroy the spores, and so this product can be a Clostridium botlulinum risk if pH is not controlled through sufficiently lowering pH.
FDA Warning Letters - 2015
http://www.fda.gov/ICECI/EnforcementActions/WarningLetters/ucm440587.htm
Saturday, April 11, 2015
Listeria Contamination of Ice Cream and Hummus - What Can Be Learned
As reported by the news, the Blue Bell Ice Cream facility that produced the ice cream with Listeria contamination had a stellar inspection. Surprising....no. Inspections are good for determining that procedures are being followed, the facility is clean, as well as other things that can be ascertained in a snapshot view of an operation, but low levels of contamination in these type of production facilities may not likely to be seen, and may even be hard for the facility to detect unless they were specifically looking...hard.
In many of the Listeria contamination issues we encounter, the issue is with post-lethality exposure of the product to the environment, or where the product receives no thermal treatment, but rather a wash (apples or cantaloupes). Listeria is a environmental pathogen that establishes itself in processing facility niches...in drains, in cooler air handling systems, in conveyor rollers, in washing flumes, and weighing equipment. A facility controls Listeria through good sanitation and verifies that cleanliness through monitoring the environment by environmental sampling/testing for Listeria.
But in the case of humus or ice cream, they are primarily closed systems. That is, after heating, the product is pumped through pipes, cooled to some degree, and filled. The product has little exposure to the external environment, except for perhaps open hoppers or at the filler. (This would not be a hazard of concern in hot filled product because the hot product provides lethal treatment all the way to the container).
Let's take a look at the hummus - Listeria issue. If you look at the process of making hummus (a video of the process, not Sabra, but probably similar), the opportunities for cross contamination are limited. Looking at this video, the facility may not look sterile, but it is more important however that the pipes, transfer hopper, and filler are clean and sanitized, and that there are no niches where Listeria could gain a foothold. Thus, the fact that this product was found to be positive for Listeria probably indicates this type of in-line contamination. If that is the case, then it could either be improper cleaning of the process lines after a contamination event, or some niche developed within the line or at the filler (worn or torn gaskets in the filler or in the pumps, etc). Under-processing could also be an issue, but at least with the hummus, if this were the case, the product would be subject to spoilage.
Because these are closed systems, many facilities do not focus their testing as much on Listeria in finished product. They may test finished product to verify the pasteurization process is working properly, using general plate counts such as APC or coliforms, and maybe even Salmonella. But these will probably not necessarily give an indication of Listeria contamination. If Listeria is tested in the finished product, it is probably done using a small sample size, unlikely to detect a low level contamination issue. As for environmental testing, again the focus would probably be on verification of cleanliness by using ATP (an indicator used for microorganisms) or even general bacterial counts such as APC (aerobic plate count). Listeria testing, if done in the environment, would probably focus on non-contact surfaces. The presence or absence of Listeria in areas such as the drain may not raise a flag for indicating a contamination issue in finished product.
There are many who avoid doing finished product testing to any great degree for organisms like Listeria. But this is the type of organism, if present in a niche within this type of closed system, can grow due to the product / process type and serve as an ongoing contamination issue. To eliminate such a contamination, proper cleaning and sanitizing are critical, along with the removal of any niches including replacing gaskets and seals, filling cracks, etc.
To detect low level contamination, small sized samples (25 gram) may not be sufficient to accomplish detection. Large size samples (300 gm or 375gm) composited over the production run, or focused at the end of the run will be better for detection of such an issue. Another method, often cited by our good friend Dr. Steve Goodfellow, is to collect waste samples for analysis. Waste sample analysis uses the drips and drops that accumulate on the floor or on the exterior of the equipment throughout the production run. These can provide a worst-case-scenario for product and can be useful in determining a contamination issue.
Swabbing potential in-line harborage sites may also be helpful. This would include pinch points, dead ends in pipes, gaskets, seals, and filler nozzles. The downside of this is that contamination may emerge until the process has been running for a number of hours.
These two events are a reminder that Listeria contamination can be an issue where there is little to no environmental exposure of the product, and that detection of low level of contamination can be an issue.
Note - This supposition is based upon general practice and may not reflect the actual practices of the facilities mentioned.
MySanantonio.com
http://www.mysanantonio.com/news/texas/article/Number-of-people-sickened-by-listeria-outbreak-6188629.php
Inspection found no problem at Oklahoma ice cream plant
By DAVID WARREN and JUAN A. LOZANO, Associated Press : April 9, 2015 : Updated: April 9, 2015 7:26pm
DALLAS (AP) — Days after a foodborne illness was linked to Blue Bell ice cream products, a state inspection of an Oklahoma plant later tied to the infection praised the facility for having no violations and doing a "great job," according to a copy of the inspection report.
Inspectors had no reason to check for listeria during the routine March 18 review as no problems were detected and the facility didn't have a history of issues linked to the illness, said Stan Stromberg, director of the food safety division for the Oklahoma Department of Agriculture, Food and Forestry..
In many of the Listeria contamination issues we encounter, the issue is with post-lethality exposure of the product to the environment, or where the product receives no thermal treatment, but rather a wash (apples or cantaloupes). Listeria is a environmental pathogen that establishes itself in processing facility niches...in drains, in cooler air handling systems, in conveyor rollers, in washing flumes, and weighing equipment. A facility controls Listeria through good sanitation and verifies that cleanliness through monitoring the environment by environmental sampling/testing for Listeria.
But in the case of humus or ice cream, they are primarily closed systems. That is, after heating, the product is pumped through pipes, cooled to some degree, and filled. The product has little exposure to the external environment, except for perhaps open hoppers or at the filler. (This would not be a hazard of concern in hot filled product because the hot product provides lethal treatment all the way to the container).
Let's take a look at the hummus - Listeria issue. If you look at the process of making hummus (a video of the process, not Sabra, but probably similar), the opportunities for cross contamination are limited. Looking at this video, the facility may not look sterile, but it is more important however that the pipes, transfer hopper, and filler are clean and sanitized, and that there are no niches where Listeria could gain a foothold. Thus, the fact that this product was found to be positive for Listeria probably indicates this type of in-line contamination. If that is the case, then it could either be improper cleaning of the process lines after a contamination event, or some niche developed within the line or at the filler (worn or torn gaskets in the filler or in the pumps, etc). Under-processing could also be an issue, but at least with the hummus, if this were the case, the product would be subject to spoilage.
Because these are closed systems, many facilities do not focus their testing as much on Listeria in finished product. They may test finished product to verify the pasteurization process is working properly, using general plate counts such as APC or coliforms, and maybe even Salmonella. But these will probably not necessarily give an indication of Listeria contamination. If Listeria is tested in the finished product, it is probably done using a small sample size, unlikely to detect a low level contamination issue. As for environmental testing, again the focus would probably be on verification of cleanliness by using ATP (an indicator used for microorganisms) or even general bacterial counts such as APC (aerobic plate count). Listeria testing, if done in the environment, would probably focus on non-contact surfaces. The presence or absence of Listeria in areas such as the drain may not raise a flag for indicating a contamination issue in finished product.
There are many who avoid doing finished product testing to any great degree for organisms like Listeria. But this is the type of organism, if present in a niche within this type of closed system, can grow due to the product / process type and serve as an ongoing contamination issue. To eliminate such a contamination, proper cleaning and sanitizing are critical, along with the removal of any niches including replacing gaskets and seals, filling cracks, etc.
To detect low level contamination, small sized samples (25 gram) may not be sufficient to accomplish detection. Large size samples (300 gm or 375gm) composited over the production run, or focused at the end of the run will be better for detection of such an issue. Another method, often cited by our good friend Dr. Steve Goodfellow, is to collect waste samples for analysis. Waste sample analysis uses the drips and drops that accumulate on the floor or on the exterior of the equipment throughout the production run. These can provide a worst-case-scenario for product and can be useful in determining a contamination issue.
Swabbing potential in-line harborage sites may also be helpful. This would include pinch points, dead ends in pipes, gaskets, seals, and filler nozzles. The downside of this is that contamination may emerge until the process has been running for a number of hours.
These two events are a reminder that Listeria contamination can be an issue where there is little to no environmental exposure of the product, and that detection of low level of contamination can be an issue.
Note - This supposition is based upon general practice and may not reflect the actual practices of the facilities mentioned.
MySanantonio.com
http://www.mysanantonio.com/news/texas/article/Number-of-people-sickened-by-listeria-outbreak-6188629.php
Inspection found no problem at Oklahoma ice cream plant
By DAVID WARREN and JUAN A. LOZANO, Associated Press : April 9, 2015 : Updated: April 9, 2015 7:26pm
DALLAS (AP) — Days after a foodborne illness was linked to Blue Bell ice cream products, a state inspection of an Oklahoma plant later tied to the infection praised the facility for having no violations and doing a "great job," according to a copy of the inspection report.
Inspectors had no reason to check for listeria during the routine March 18 review as no problems were detected and the facility didn't have a history of issues linked to the illness, said Stan Stromberg, director of the food safety division for the Oklahoma Department of Agriculture, Food and Forestry..
Thursday, April 9, 2015
Sabra Classic Hummus Recalled After a Retail Sample Tests Positive for Listeria
Sabra Dripping Company is recalling its hummus product after the Michigan Dept. of Ag reported a positive Listeria result from an item collected during their routine sampling. No illnesses have been reported. The recalled product is their Classic Hummus and come in varying sizes (10oz, 17oz, 30oz, and 32oz) and was distributed nationwide.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm441863.htm
Sabra Dipping Company Issues Nationwide Voluntary Recall of Select SKUs of Its Classic Hummus
Contact: Consumer: 888-957-2272
Media: Ilya Welfeld 201-478-6360 ilya@seymourpr.com
FOR IMMEDIATE RELEASE — April 8, 2015 — Colonial Heights, VA — Today Sabra Dipping Co., LLC announced that it is voluntarily recalling approximately 30,000 cases of its Classic Hummus due to possible contamination with Listeria monocytogenes. This measure is limited to five SKUs of Classic Hummus sold nationwide. To date, no other Sabra product is affected by this recall.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm441863.htm
Sabra Dipping Company Issues Nationwide Voluntary Recall of Select SKUs of Its Classic Hummus
Contact: Consumer: 888-957-2272
Media: Ilya Welfeld 201-478-6360 ilya@seymourpr.com
FOR IMMEDIATE RELEASE — April 8, 2015 — Colonial Heights, VA — Today Sabra Dipping Co., LLC announced that it is voluntarily recalling approximately 30,000 cases of its Classic Hummus due to possible contamination with Listeria monocytogenes. This measure is limited to five SKUs of Classic Hummus sold nationwide. To date, no other Sabra product is affected by this recall.
Wednesday, April 8, 2015
FDA Proposes Exempting More Food Establishments from Required Food Safety Plans
FDA has proposed a rule change that will exempt more food establishments from registration requirements and thus the FSMA Preventive Controls rule. This will primarily affect farms that sell food directly to the consumer.
FDA News Release
http://www.fda.gov/Food/NewsEvents/ConstituentUpdates/ucm440983.htm
FDA Proposes to Amend Regulation on Registration of Food Facilities; Changes to Definition of Retail Food Establishments Would Expand Exemption
Constituent Update
April 8, 2015
The U.S. Food and Drug Administration is issuing a proposed rule to amend and update its regulation on registration of food facilities. The proposed rule would provide for improvements to the food facility registration system, and would also implement certain provisions of the FDA Food Safety Modernization Act (FSMA), which adds new provisions to the requirements for food facility registration.
Under the current regulation, food facilities that manufacture/process, pack, or hold food for consumption in the United States must register with FDA. Notably, establishments that are “retail food establishments,” farms, restaurants, and certain other entities are exempt from the requirement to register. The proposed rule would amend the definition of a retail food establishment in a way that would expand the number of establishments that are considered retail food establishments, and that are therefore not required to register.
A retail food establishment is currently defined as an establishment that sells food products directly to consumers as its primary function. .............The proposed rule would clarify that, in determining the primary function of an establishment, the sale of food directly to consumers from an on-farm establishment includes sales by the establishment at such direct sales platforms as roadside stands, farmers’ markets, and Community Supported Agriculture (CSA) programs.HACCP based systems can be used by any sized business for better ensuring the safety of the food they make and sell. While it would be good for FDA in having less establishments to visit, it means that there will probably be a few less companies taking that step to better understanding safe food processing. Of course we know....small local businesses always make safe food and don't need no stinkin' new fangled food safety plans.
FDA News Release
http://www.fda.gov/Food/NewsEvents/ConstituentUpdates/ucm440983.htm
FDA Proposes to Amend Regulation on Registration of Food Facilities; Changes to Definition of Retail Food Establishments Would Expand Exemption
Constituent Update
April 8, 2015
The U.S. Food and Drug Administration is issuing a proposed rule to amend and update its regulation on registration of food facilities. The proposed rule would provide for improvements to the food facility registration system, and would also implement certain provisions of the FDA Food Safety Modernization Act (FSMA), which adds new provisions to the requirements for food facility registration.
Under the current regulation, food facilities that manufacture/process, pack, or hold food for consumption in the United States must register with FDA. Notably, establishments that are “retail food establishments,” farms, restaurants, and certain other entities are exempt from the requirement to register. The proposed rule would amend the definition of a retail food establishment in a way that would expand the number of establishments that are considered retail food establishments, and that are therefore not required to register.
USDA Releases 'FoodKeeper' App for Food Storage Information
USDA released a smart phone app dubbed 'FoodKeeper'. The app provides insight on food - how long it can be stored, how it can be cooked, and some FAQs for food preparation. One noble goal for the app is to reduce food waste.
Initially a bit skeptical, I went through a number of items and found that it was decent. While it is always difficult to capture all situations, the ball park numbers provided can be useful for those who provide information to consumers. Of course, there are limitations. There are a number of different package types that will impact how long product can be held. Additionally, the ingredients, including preservatives, and how the product was processed will come into play. But for ball park estimates on shelf-life, it is worth the download. And coming from USDA, it can be considered validation support. (But nothing matches the support of a good Extension professional).
Shelf Life Advise is another good on-line resource for shelf life information.
Initially a bit skeptical, I went through a number of items and found that it was decent. While it is always difficult to capture all situations, the ball park numbers provided can be useful for those who provide information to consumers. Of course, there are limitations. There are a number of different package types that will impact how long product can be held. Additionally, the ingredients, including preservatives, and how the product was processed will come into play. But for ball park estimates on shelf-life, it is worth the download. And coming from USDA, it can be considered validation support. (But nothing matches the support of a good Extension professional).
Shelf Life Advise is another good on-line resource for shelf life information.
USDA News Release
USDA Announces 'FoodKeeper' Application in Advance of World Health Day
WASHINGTON, April 2, 2015 – The U.S. Food Waste Challenge calls on organizations and businesses across the food supply chain to join the fight against food waste. In advance of World Health Day on April 7th, the U.S. Department of Agriculture (USDA) is reaffirming its commitment to reduce food waste with the launch of a new food application.
Blue Bell Creamery Expands Recall, Suspends OK Operation
Blue Bell Creamery shut down their Oklahoma operation and expanded their recall in light of FDA test that indicated additional products produced on the same manufacturing line had Listeria. As of 4/8/15, the CDC reports that 8 individuals have become infected, 3 additional illnesses in Texas to those 5 that have already been reported in the hospital related illnesses that started the investigation. A number of samples have been found to be positive for Listeria.
One question that can be asked is why all product from that production line was not recalled initially. If a manufacturing line has contamination for Listeria, one can bet that the contamination will have a good likelihood of being in a little of all product produced on that manufacturing line. Like so many other Listeria recalls that have occurred in the past, companies issue the first recall, and then a second and even third recall expanding the scope of the recall to eventually get all product produced in that facility.
FDA Recall Noticehttp://www.fda.gov/Safety/Recalls/ucm441620.htm
Blue Bell Creameries Expands Recall of Products Produced in Broken Arrow, Oklahoma Due to Possible Health Risk
Contact: Consumer: 979-836-7977
Media: Gene Grabowski 202-270-6560
FOR IMMEDIATE RELEASE — April 7, 2015 — Brenham, TX — Blue Bell Creameries is expanding its recall of products that were produced in the Broken Arrow, Okla., plant to include Banana Pudding Ice Cream pints which tested positive for Listeria monocytogenes, and additional products manufactured on the same line. These items have the potential to be young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria monocytogenes infection can cause miscarriages and stillbirths among pregnant women.
One question that can be asked is why all product from that production line was not recalled initially. If a manufacturing line has contamination for Listeria, one can bet that the contamination will have a good likelihood of being in a little of all product produced on that manufacturing line. Like so many other Listeria recalls that have occurred in the past, companies issue the first recall, and then a second and even third recall expanding the scope of the recall to eventually get all product produced in that facility.
FDA Recall Noticehttp://www.fda.gov/Safety/Recalls/ucm441620.htm
Blue Bell Creameries Expands Recall of Products Produced in Broken Arrow, Oklahoma Due to Possible Health Risk
Contact: Consumer: 979-836-7977
Media: Gene Grabowski 202-270-6560
FOR IMMEDIATE RELEASE — April 7, 2015 — Brenham, TX — Blue Bell Creameries is expanding its recall of products that were produced in the Broken Arrow, Okla., plant to include Banana Pudding Ice Cream pints which tested positive for Listeria monocytogenes, and additional products manufactured on the same line. These items have the potential to be young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria monocytogenes infection can cause miscarriages and stillbirths among pregnant women.
Friday, April 3, 2015
Increased Number of Shigella Cases Occurring in US
CDC is reporting that there has been an increase in the number of Shigella infection cases in the US. Of the 243 cases, 45 cases were reported in Massachusetts. California had 25 cases and there were 18 cases in Pennsylvania. The strain is resistant to the antibiotic Ciprofloxacin, a second generation antibiotic, which does cause the medical community a little concern.
Shigella causes diarrhea, sometimes bloody, that can last for 5 to 7 days. It is highly infectious and is spread from a person who is sick to another person via the fecal oral route. So hand washing is important. It is considered a foodborne pathogen, so food that has been handled by someone with Shigella can serve as a vector.
Keys to prevention - Exclusion of people who have the symptoms or who have been diagnosed, and proper hand washing.
US News and World Report
Drug-Resistant Stomach Bug Spreading Across the U.S.
By Kimberly Leonard April 2, 2015 | 5:26 p.m. EDT
Travelers are infecting Americans when they return home.
A recent, rapid spread of a diarrhea-causing bug that is immune to medicine has caused government health officials to issue a warning to travelers about their hygiene.
Allergen Control - USDA Increasing Scrutiny
In March, USDA announced (7230.1) that they will be stepping up their attention on allergens within establishments.....starting April 12, 2015.
Tightening control of allergens should get increased focus regardless. Extra control can be a huge cost savings compared to having to conduct a recall.
There are a number of good resources to assist:
FARRP
FSIS
FDA
Food Allergy.org
FSIS will begin an ongoing, monthly verification task beginning April 12, 2015, to determine whether establishments accurately control and label the "Big 8" food allergensIndeed, allergen issues have triggered a number of recalls of both USDA and FDA regulated products. For USDA regulated establishments, conducting a reassessment of the allergen control program may be a good measure to ensure issues are discovered and corrected before the inspector does.
Tightening control of allergens should get increased focus regardless. Extra control can be a huge cost savings compared to having to conduct a recall.
There are a number of good resources to assist:
FARRP
FSIS
FDA
Food Allergy.org
Subscribe to:
Posts (Atom)