A decrease in the number of reported foodborne illnesses cases....could that mean our food safety systems are improving.....not according to CSPI....they suggest that states are reporting less. Certainly there are differences in state-to-state variability, but one would probably think that variation would exist year-to-year. However, taking that variation into account, decreases or increases year-to-year across all the states should say something about overall trends.
Center for Science in the Public Interest
http://cspinet.org/new/201506081.html
States Vary Widely at Reporting Foodborne Illness Outbreaks to CDC
June 8, 2015
States vary widely in how well they detect, investigate, and report outbreaks of foodborne illness, according to a new 50-state analysis from the nonprofit Center for Science in the Public Interest. And states are reporting fewer outbreaks to the Centers for Disease Control and Prevention. From 2009 to 2012, the average number of reported foodborne outbreaks decreased by about one-third compared to the six preceding years, according to the report, All Over the Map: A 10-Year Review of State Outbreak Reporting.
CSPI found widely different outbreak reporting rates even among adjacent states with similar populations. Florida, for instance, reported five times the number of outbreaks as Alabama when controlled for population, and Maryland reported four times the number of outbreaks as West Virginia. A high outbreak reporting rate actually can prevent illnesses, as it indicates state and local public health officials are looking for outbreaks and are more likely to identify contaminated foods or offending restaurants.
Tuesday, June 9, 2015
Friday, June 5, 2015
California Company Recalls Meat Products Because They Illegally Added USDA Mark of Inspection
LQNN
of Garden Grove, CA has expanded a recall of meat products because
they were producing meat products without USDA inspection, and worse yet,
illegally applied the mark of inspection (the USDA seal) to the product.
The retail arm of the business, Lee's Sandwiches, has an expanding business in
the western states. The founder, Chieu
Le, started his business as a food truck and now has over 50 locations.
So while the company stands by the wholesomeness of their food, it is awful to think that they jeopardized their business to skirt around USDA regulations.
So while the company stands by the wholesomeness of their food, it is awful to think that they jeopardized their business to skirt around USDA regulations.
USDA Recall Notice
LQNN, Inc. Recalls Poultry, Beef and Pork Products Produced Without the Benefit of Inspection and Misbranded With Unauthorized Use of the USDA Mark of Inspection
Class I Recall 081-2015
Health Risk: High May 20, 2015
Congressional and Public Affairs Gabrielle N. Johnston (202) 720-9113
EDITORS NOTE: Details of this recall were updated on June 3, 2015 to reflect a change in pounds, products and production dates of recalled products.
WASHINGTON, May 20, 2015 – LQNN, Inc., a Garden Grove, Calif. firm, added additional items to the recalled products list, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The added products should have been part of the original 213,192 pounds of chicken, beef and pork products that were recalled on May 20, 2015. The new total recalled poundage is 465,483 pounds. The products which were moved and sold in commerce, included the unapproved use of another facility’s mark of inspection, which has been identified as Establishment number 18995. LQNN, Inc., operating as Lee’s Sandwiches, has been processing products from federally-inspected establishments and re-packaging them without the benefit of inspection. Products produced without inspection present potential of increased human health risk.
Veggie Burgers Recalled Because Labeling Missing Soy Ingredient
A NJ company is recalling
veggie burgers because of an allergen labeling issue. The product
label did not list soy in the ingredient listing even though the product had
always been made with soy in it. I thought that this was odd that they
could miss soy on the label. Looking at the company website, they
have a number of different products with varying ingredients. Label
review at receipt of the packaging is probably one of the critical steps that
was missed. That, and review of the label when it was developed and whenever
modified. When the label hits the floor, it should be right, but label
review at that point would have helped as well.
A little more label paranoia could have prevented this. We see too often that companies do not put in sufficient controls for labeling - in development of labels and when modifying labels, at label receipt, and when applying labels. Why? Perhaps label review is not viewed as that important so we allocate insufficient resources to the task? Or we count on our purchasing people to get it right (or even marketing / sales people...yikes)?
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm449691.htm
Dr. Praeger’s Sensible Foods Issues Allergy Alert for Gluten Free California Veggie Burger Due to Undeclared Soy
Contact: Consumer: 201-703-1300
Media: Austin Blythe, Maxwell PR 503-231-3086
Email: austin@maxwellpr.com
FOR IMMEDIATE RELEASE — June 3, 2015 — ELMWOOD PARK, NJ. — Dr. Praeger’s Sensible Foods is recalling 950 retail cases of the Gluten Free California Veggie Burger because it may contain undeclared soy. People who have an allergy or severe sensitivity to soy run the risk of serious or life threatening allergic reactions if they consume this product. Dr. Praeger’s Gluten Free California Veggie Burger has contained soybeans since its introduction in 2007 and is safe for consumption by those who do not have soy allergies.
A little more label paranoia could have prevented this. We see too often that companies do not put in sufficient controls for labeling - in development of labels and when modifying labels, at label receipt, and when applying labels. Why? Perhaps label review is not viewed as that important so we allocate insufficient resources to the task? Or we count on our purchasing people to get it right (or even marketing / sales people...yikes)?
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm449691.htm
Dr. Praeger’s Sensible Foods Issues Allergy Alert for Gluten Free California Veggie Burger Due to Undeclared Soy
Contact: Consumer: 201-703-1300
Media: Austin Blythe, Maxwell PR 503-231-3086
Email: austin@maxwellpr.com
FOR IMMEDIATE RELEASE — June 3, 2015 — ELMWOOD PARK, NJ. — Dr. Praeger’s Sensible Foods is recalling 950 retail cases of the Gluten Free California Veggie Burger because it may contain undeclared soy. People who have an allergy or severe sensitivity to soy run the risk of serious or life threatening allergic reactions if they consume this product. Dr. Praeger’s Gluten Free California Veggie Burger has contained soybeans since its introduction in 2007 and is safe for consumption by those who do not have soy allergies.
Food Safety Quick Hits - Hyperlinks for June 5, 2015
A Colorado meat company is recalling ground elk meat after analysis conducted by the company showed the product was positive for E. coli O157:H7. The product was packed in 205 eight pound cases containing 8 one pound packages and was shipped to NC, SC, and VA.
A Michigan company is recalling close to 50,000 lbs of pork sausage due to potential contamination of foreign material. The notice said the issue was discovered during verification testing.
A Michigan company is recalling close to 50,000 lbs of pork sausage due to potential contamination of foreign material. The notice said the issue was discovered during verification testing.
Wednesday, June 3, 2015
CDC Release 2013 Foodborne Illness Report
CDC released 2013 Report – Surveillance for Foodborne Disease Outbreaks United States. 2013: Annual Report. http://www.cdc.gov/foodsafety/pdfs/foodborne-disease-outbreaks-annual-report-2013-508c.pdf
The main findings as listed in the report:
- In 2013, 818 foodborne disease outbreaks were reported, resulting in 13,360 illnesses, 1,062 hospitalizations, 16 deaths, and 14 food recalls.
- Outbreaks caused by Salmonella increased 39% from 2012 (113) to 2013 (157). Outbreak-associated hospitalizations caused by Salmonella increased 38% from 2012 (454) to 2013 (628).
- Fish (50 outbreaks), mollusks (23), chicken (21), and dairy (21, with 17 due to unpasteurized products) were the most common single food categories implicated in outbreaks.
- As reported in previous years, restaurants (433 outbreaks, 60% of outbreaks reporting a single location of preparation), specifically restaurants with sit-down dining 351, 49%), were the most commonly reported locations of food preparation.
818 foodborne outbreaks impacting 13360 people. Not too bad when you consider there are 320 million people in the US eating hopefully 3 meals a day, 365 days/year...not bad unless you are one of those poor souls who happens to get ill, then really bad is what you are feeling. And if you take the 48,000,000 as the real number for number of cases, then the vast majority of cases must not be reported.
Salmonella is tops among bacteria, but Norovirus is still the leading etiological agent. I know we like to blame those commercially processed foods, but in the end, a restaurant or a banquet hall is a more likely place for contracting illness. For foods, seafood and mollusks…and there are a lot of cases due to mollusks especially if we could see the rate (number of cases/number of people eating). So if you can combinine a few of these…how about eating fish or mollusks (ie raw oysters) in a restaurant?
As far as rates of foodborne illness per state, the average was 3.3 outbreaks per million people. Nice to see that our fair state of PA rates below this average. Ohio and Minnesota, not so good.
Friday, May 29, 2015
Food Safety Quick Hits - Hyperlinking the News for May 29th, 2015
An Ohio firm is recalling jars of salsa after discovering jars were not properly sealed. The titles of the various news articles call it a potential botulism concern, unsealed jars are more likely to be a spoilage issue.
The FDA issued a recall notice for a Colorado company that is recalling raw Macadamia nuts due to the presence of Salmonella. The Salmonella was found by FDA through routine product testing. No illnesses have been reported.
A California company is recalling candy - coconut chews because of the potential to contain small stainless steel wire. It looks to be that a screen within the manufacturing process is the source. Perhaps a screen broke or was fraying?
In California, patrons filed a lawsuit against a Mexican restaurant that reportedly made them ill. The LA County Health Department investigated after seeing a number of complaints on Yelp, the social media site for restaurant reviews.
The CDC is investigating a multistate outbreak of Salmonella paratyphi B that may be linked to raw tuna used for sushi. The epicenter for the cases is in the Southeast US. As of May 21, 2015, a total of 53 people from 9 states have reported being ill. CDC is still investigating the source.
Interesting, this variant does not cause parahyphoid fever, which would be characterized by high fever, but is more similar to the symptoms of normal Salmonella which includes diarrhea, fever, and abdominal cramps 12-72 hours after being exposed.
In Wisconsin, 60 people report becoming ill from a Salmonella infection after eating pork carnitas served by a local market. According to Wikipedia, "Carnitas, literally "little meats," is a dish of Mexican cuisine originating from the state of Michoacán. Carnitas are made by braising or simmering pork in oil or preferably lard until tender. The process takes three or four hours and the result is very tender and juicy meat, which is then typically served with chopped coriander leaves (cilantro) and diced onion, salsa, guacamole, tortillas, and refried beans (frijoles refritos)." Sounds delicious except for the Salmonella part.
Finally, some reasons why not to take a cruise. In a report issued by some group that supports journalism in the public interest, they call attention to all the bad stuff that can happen on a cruise ship. From the report: "Last year over 1,700 passengers and crew members fell sick from gastrointestinal illnesses like norovirus. Since 2012 at least seven children have drowned or nearly drowned in cruise ship pools that rarely have full-time lifeguards. This year, a 21-year-old college student fell overboard and was never found -- one of at least two dozen incidents in the last two years in which cruise passengers or crew have gone overboard, according to media reports."
Stay home and make your own pork carnitas.
The FDA issued a recall notice for a Colorado company that is recalling raw Macadamia nuts due to the presence of Salmonella. The Salmonella was found by FDA through routine product testing. No illnesses have been reported.
A California company is recalling candy - coconut chews because of the potential to contain small stainless steel wire. It looks to be that a screen within the manufacturing process is the source. Perhaps a screen broke or was fraying?
In California, patrons filed a lawsuit against a Mexican restaurant that reportedly made them ill. The LA County Health Department investigated after seeing a number of complaints on Yelp, the social media site for restaurant reviews.
The CDC is investigating a multistate outbreak of Salmonella paratyphi B that may be linked to raw tuna used for sushi. The epicenter for the cases is in the Southeast US. As of May 21, 2015, a total of 53 people from 9 states have reported being ill. CDC is still investigating the source.
Interesting, this variant does not cause parahyphoid fever, which would be characterized by high fever, but is more similar to the symptoms of normal Salmonella which includes diarrhea, fever, and abdominal cramps 12-72 hours after being exposed.
In Wisconsin, 60 people report becoming ill from a Salmonella infection after eating pork carnitas served by a local market. According to Wikipedia, "Carnitas, literally "little meats," is a dish of Mexican cuisine originating from the state of Michoacán. Carnitas are made by braising or simmering pork in oil or preferably lard until tender. The process takes three or four hours and the result is very tender and juicy meat, which is then typically served with chopped coriander leaves (cilantro) and diced onion, salsa, guacamole, tortillas, and refried beans (frijoles refritos)." Sounds delicious except for the Salmonella part.
Finally, some reasons why not to take a cruise. In a report issued by some group that supports journalism in the public interest, they call attention to all the bad stuff that can happen on a cruise ship. From the report: "Last year over 1,700 passengers and crew members fell sick from gastrointestinal illnesses like norovirus. Since 2012 at least seven children have drowned or nearly drowned in cruise ship pools that rarely have full-time lifeguards. This year, a 21-year-old college student fell overboard and was never found -- one of at least two dozen incidents in the last two years in which cruise passengers or crew have gone overboard, according to media reports."
Stay home and make your own pork carnitas.
Thursday, May 28, 2015
FDA's Inspection Report for Apple Facility Involved in Caramel Apple Listeria Outbreak
FDA had issued a 483 Report on the Bidart Apple operation in light of the Caramel Apple Listeria outbreak. This 483 Report made available through the Marler Blog indicated the following:
- Of the 110 environmental samples taken, 7 were confirmed positive for Listeria monocytogenes with 6 of these being direct food contact surfaces. These included the polishing brushes and the wooden bins.
- FDA observed food contact surfaces on packing equipment that were not maintained in a way that could be easily cleaned and sanitized.
- Exposed foam padding material on a packaging line (again, something that is not only difficult to clean, but can be a collection point for contamination).
- A bucket conveyor system made of a canvas material that had frayed ends (another material not easily cleaned).
- Torn / cracked flaps for controlling apple flow.
Thursday, May 21, 2015
The Blue Bell Situation and the Impact of FSMA
In his piece, Blue Bell and the Very Real Impact of the Food Safety Modernization Act, FDA’s Deputy Commissioner for Foods and Veterinary Medicine, Michael Taylor, discusses how FSMA will help prevent (not eliminate) foodborne outbreaks such as those associated with ice cream sold by Blue Bell.
The coming change with an implemented FSMA regulation that can be taken from this article is that companies will need 'real' controls in place for hazards that have been determined for their product and operation. Real controls are ones that are well planned, implemented and verifiable. This not only covers process-related controls, but those that had been considered as part of the prerequisite programs...sanitation for example.
In the Blue Bell case, Listeria monitoring was in place, but all their program was really able to do was show that Listeria was showing up, but beyond that, questions could be easily raised - was it in product, was it on food contact surfaces, what was the source and was anything done to eliminate that source. In the FDA's 2008 draft guidance document, Guidance for Industry: Control of Listeria monocytogenes in Refrigerated or Frozen Ready-To-Eat Foods; Draft Guidance, recommendations for environmental and product sampling are made. However, FSMA differs in that it will ask....'how do you know?'. So instead of recommending testing, the question is 'how do you know you are controlling Listeria?'. It is now on the that processor to be able to provide proof of control...which in this case, is most likely testing of the environment as well as product. Along with that, verification, documentation, and corrective action.
So in the build-up to FSMA, challenge the controls by asking 'how do you really know' whether the controls you have identified are working. How do you know whether the corrective actions taken eliminated the hazard from occurring and prevented suspect product from reaching the consumer.
FDA Voice
http://blogs.fda.gov/fdavoice/index.php/2015/05/blue-bell-and-the-very-real-impact-of-the-food-safety-modernization-act/
Blue Bell and the Very Real Impact of the Food Safety Modernization Act
Posted on May 20, 2015 by FDA Voice
By: Michael R. Taylor
Could the deadly outbreak of illnesses tied to contaminated ice cream have been prevented? It’s an important question, one that is on the minds of many in the wake of the multi-state outbreak of Listeria monocytogenes tied to ice cream produced by Blue Bell Creameries.
Above all else, we need to acknowledge the tragic aftermath. Our hearts go out to the friends and family members of the victims – the 10 people who were hospitalized and the three who died.
Our mission in the face of such tragedies is to work to keep them from happening again, first by investigating the cause. If products are found to be contaminated with Listeria monocytogenes or other pathogens, we work with companies to recall anything that has the potential to cause illness. The FDA joins with other federal agencies, states, and industry, while also communicating directly with consumers — all in an effort to ensure that more people don’t get sick or worse.
But more needs to be done, and more is being done. Congress passed the FDA Food Safety Modernization Act (FSMA) in December 2010 because of outbreaks like this, because of a widespread concern among legislators, consumers and industry about foodborne illnesses that kill thousands each year.
The coming change with an implemented FSMA regulation that can be taken from this article is that companies will need 'real' controls in place for hazards that have been determined for their product and operation. Real controls are ones that are well planned, implemented and verifiable. This not only covers process-related controls, but those that had been considered as part of the prerequisite programs...sanitation for example.
In the Blue Bell case, Listeria monitoring was in place, but all their program was really able to do was show that Listeria was showing up, but beyond that, questions could be easily raised - was it in product, was it on food contact surfaces, what was the source and was anything done to eliminate that source. In the FDA's 2008 draft guidance document, Guidance for Industry: Control of Listeria monocytogenes in Refrigerated or Frozen Ready-To-Eat Foods; Draft Guidance, recommendations for environmental and product sampling are made. However, FSMA differs in that it will ask....'how do you know?'. So instead of recommending testing, the question is 'how do you know you are controlling Listeria?'. It is now on the that processor to be able to provide proof of control...which in this case, is most likely testing of the environment as well as product. Along with that, verification, documentation, and corrective action.
So in the build-up to FSMA, challenge the controls by asking 'how do you really know' whether the controls you have identified are working. How do you know whether the corrective actions taken eliminated the hazard from occurring and prevented suspect product from reaching the consumer.
FDA Voice
http://blogs.fda.gov/fdavoice/index.php/2015/05/blue-bell-and-the-very-real-impact-of-the-food-safety-modernization-act/
Blue Bell and the Very Real Impact of the Food Safety Modernization Act
Posted on May 20, 2015 by FDA Voice
By: Michael R. Taylor
Could the deadly outbreak of illnesses tied to contaminated ice cream have been prevented? It’s an important question, one that is on the minds of many in the wake of the multi-state outbreak of Listeria monocytogenes tied to ice cream produced by Blue Bell Creameries.
Above all else, we need to acknowledge the tragic aftermath. Our hearts go out to the friends and family members of the victims – the 10 people who were hospitalized and the three who died.
Our mission in the face of such tragedies is to work to keep them from happening again, first by investigating the cause. If products are found to be contaminated with Listeria monocytogenes or other pathogens, we work with companies to recall anything that has the potential to cause illness. The FDA joins with other federal agencies, states, and industry, while also communicating directly with consumers — all in an effort to ensure that more people don’t get sick or worse.
But more needs to be done, and more is being done. Congress passed the FDA Food Safety Modernization Act (FSMA) in December 2010 because of outbreaks like this, because of a widespread concern among legislators, consumers and industry about foodborne illnesses that kill thousands each year.
Friday, May 15, 2015
USDA Develops Program for Certifying Food as GMO Free
USDA has developed a new program for certifying that a food is GMO free. There is a similar program in place for organic foods that would cover GMO free as well, but not for just GMO free.
The verification process would be paid by the companies, not the government.
Huffington Post
http://www.huffingtonpost.com/2015/05/14/usda-gmo-label_n_7284544.html
USDA Develops New GMO-Free Certification And Label For Foods
| By MARY CLARE JALONICK
Posted: 05/14/2015 12:47 pm EDT Updated: 05/14/2015 12:59 pm EDT
WASHINGTON (AP) — The U.S. Agriculture Department has developed a new government certification and labeling for foods that are free of genetically modified ingredients.
USDA's move comes as some consumer groups push for mandatory labeling of the genetically modified organisms, or GMOs.
The certification is the first of its kind and would be voluntary — and companies would have to pay for it. If approved, the foods would be able to carry a "USDA Process Verified" label along with a claim that they are free of GMOs.
The verification process would be paid by the companies, not the government.
Huffington Post
http://www.huffingtonpost.com/2015/05/14/usda-gmo-label_n_7284544.html
USDA Develops New GMO-Free Certification And Label For Foods
| By MARY CLARE JALONICKPosted: 05/14/2015 12:47 pm EDT Updated: 05/14/2015 12:59 pm EDT
WASHINGTON (AP) — The U.S. Agriculture Department has developed a new government certification and labeling for foods that are free of genetically modified ingredients.
USDA's move comes as some consumer groups push for mandatory labeling of the genetically modified organisms, or GMOs.
The certification is the first of its kind and would be voluntary — and companies would have to pay for it. If approved, the foods would be able to carry a "USDA Process Verified" label along with a claim that they are free of GMOs.
Subscribe to:
Posts (Atom)